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A Harvest Meal

Harvest Chili with Cheddar Apple Quick Bread

This meal looked so amazing to me that I asked Leah to blog it, because I think a lot of us are in the mood for Fall dishes. 🙂 – GC

First is the amazing Harvest Chili recipe. It’s actually from Better Homes & Gardens here. I’ll copy and paste for your convenience too, but they get all the credit except for the amazing, mouth-watering, picture of it that Leah took and all her work! 🙂

Harvest Chili

Chicken-apple sausage pairs with tangy-sweet cooked apples instead of that chili regular–tomatoes.

Serve this chili over hot cooked polenta.

Prep:30 mins; Cook:30 mins; Servings:8

Harvest Chili

Andy Lyons

Ingredients

  • 2 tablespoons olive oil
  • 1 ½ pounds cooked chicken-apple sausage links, cut in 1-inch pieces
  • 2 large red onions, chopped (3 cups)
  • 3 cloves garlic, minced
  • 1 large butternut squash, peeled, seeded, and cut in 3/4-inch chunks (about 6 cups)
  • 2 teaspoons chili powder
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 3 cups reduced-sodium chicken broth
  • 3 Granny Smith apples, peeled, cored, and cut in 3/4-inch slices (**Leah notes that she chunks the apples instead of slicing, and she’s an amazing cook, so I’d definitely follow her example!**)
  • 1 15 ounce can pinto beans, rinsed, drained, and slightly mashed
  • 1 tablespoon snipped fresh sage or tiny sage leaves
  • Golden Delicious or other apple, sliced in rings

Directions

  • Step 1 In a large Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Add the sausage; cook for 5 to 6 minutes, until browned, stirring occasionally. Remove sausage with a slotted spoon.
  • Step 2. In the same pan, cook onion and garlic for 2 to 3 minutes, stirring occasionally, until nearly tender. Add the squash; cook for 5 minutes. Stir in the chili powder, salt, and cayenne; cook for 1 minute. Return the sausage to pan. Add broth; bring to boiling, then reduce heat. Simmer, covered, for 8 minutes.
  • Step 3. Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Cook apple slices in hot oil for 4 to 5 minutes, stirring occasionally, until light brown. Transfer apples along with beans to chili. Simmer for 3 to 4 minutes, until apples are tender. Top servings of chili with sage and apple rings.

Nutrition Facts 

Per Serving:356 calories; total fat 11g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 60mg; sodium 944mg; potassium 699mg; carbohydrates 48g; fiber 8g; sugar 23g; protein 20g; trans fatty acidg; vitamin a 111IU; vitamin c 30mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 44mcg; vitamin b12mcg; calcium 91mg; iron 3mg.© Copyright 2020 bhg.com. All rights reserved. Printed from https://www.bhg.com 09/16/2020

Cheddar Apple Quick Bread (source not available)

And I’m going to do something unusual here. I’m actually going to post a pic of the recipe she was using, because of her hand-written notes where she adapted the recipe and it’s written up nicer than I can do using the new block editor on the blog without paying for an upgraded blog that allows for a recipe widget. I personally like that I can print the pic to have the recipe, instead of highlighting too, but I’m weird like that. Lol

I hope you enjoy the recipes and are staying safe during such incredibly turbulent times in the world! Hopefully a comforting Fall themed meal brings a little joy to your day, like it did mine. – GC

Cheddar Garlic Bread Recipe by Leah

Leahs New Logo

 

I love bread and cheese!  It’s a little embarrassing to admit but I could eat it at every meal.  It certainly wouldn’t be the healthiest choice but I’ve definitely been tempted.  This bread is lovely because it comes together quickly and has a fantastic cheesy, garlicky flavor.

 

 

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Cheddar Garlic Bread

INGREDIENTS

3 cups all-purpose flour

1 Tbsp baking powder

1 tsp salt

1 tsp garlic powder

2 Tbsp sugar

2 1/2 cups grated extra sharp cheddar cheese, divided

12 oz ginger ale

PREPARATION

  1. Preheat oven to 350 degrees F and grease a 9 1/4-inch loaf pan.
  2. Mix together flour, baking powder, salt, garlic powder, and sugar.  Mix in  2 1/4 cups cheese.  Add ginger ale and mix well.
  3. Spoon into the bread pan.  Top with remaining 1/4 cup cheese and bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
  4. Let bread sit in the pan for 10 minutes before inverting the bread to cool on a wire rack.
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