Autumn Recipes

Dear Readers,

   Fall is upon us and I couldn't be happier! Fall is my FAVORITE time of year...{though I also love Wintertime!} Colorful Leaves, Crisp Cool Air, Pumpkins...whats NOT to love? I thought I would share Two of my all time favorite Fall Recipes. So sit back and enjoy the delicious aromas of the season!

FETTUCCINE WITH LEMON, ROSEMARY AND FRESH FIGS
SERVES FOUR

• 2 or 3 (1-inch-thick) slices Italian bread, crusts trimmed, torn into pieces
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons pignoli (pine nuts)
• 1/2 teaspoon minced garlic
• 1 pound fresh green figs (Calimyrna, Kadota or Desert King), stems trimmed, cut into 1/2-inch-thick wedges
• 1 tablespoon grated lemon zest
• 1 teaspoon chopped fresh rosemary
• Kosher salt and freshly ground black pepper
• 1 pound fresh fettuccine
• 1/4 cup fresh lemon juice
• 2 tablespoons butter, cut into small pieces
• Freshly ground Parmigiano-Reggiano cheese

Bring a large pot of salted water to a boil. While the water is heating, pulse the bread in the bowl of a food processor until it forms coarse crumbs; there should be about 1 cup. Heat 2 tablespoons of the olive oil in a medium skillet. Add the crumbs and cook, stirring, over medium-low heat until they are toasted and crisp, about 5 minutes. Transfer the crumbs to a small bowl. Add the pignoli to the skillet and heat, stirring constantly, over low heat until evenly golden, about 3 minutes. Add to the bowl with the toasted bread crumbs. Combine the remaining 4 tablespoons olive oil and the garlic in the skillet and heat over low heat just until the garlic begins to sizzle. Add the figs and cook gently over low heat, turning carefully to coat them with the oil, for 2 minutes. Sprinkle with the lemon zest, rosemary, salt and pepper to taste. Keep warm over very low heat. Cook the fettuccine in the boiling water until al dente, 3 to 5 minutes. Ladle out 1/4 cup of the pasta cooking liquid and reserve it. Drain the pasta. Return the pasta to the pot and add the reserved pasta cooking liquid and the lemon juice; toss to coat. Pour the fig mixture on top. Add the butter and toss gently just to blend. Transfer half of the pasta to a serving platter. Sprinkle with half of the toasted crumbs and pignoli. Top with the remaining pasta, arranging some of the figs on top. Top with the remaining crumb and pignoli mixture. Cover the top generously with Parmigiano-Reggiano and serve.

Chicken Corn Chowder with Sweet Potatoes

Sisters Cafe

printable recipe

3 cups 2% milk

1 (8.5 oz) box Jiffy corn muffin mix

2 T. butter

1 onion, chopped fine

3 garlic cloves, minced

1/2 tsp. ground cumin

1/2 tsp. dried oregano

2 quarts chicken broth

2 small chicken breasts, cut into 1/2 " cubes

2 large sweet potatoes or yams, peeled and cut into 1/2" pieces

1 cup shredded Monterey Jack Cheese

3 cups frozen corn (not thawed)

1/2 cup chopped fresh parsley (or 2 Tb dried parsley)

salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 1 minute. Add broth, chicken (raw) and sweet potatoes. Bring to boil, reduce heat, and simmer until chicken is cooked and sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens (can take up to 10 minutes although mine thickens immediately) Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper.