Sweet Love and Ginger

Fall

The Best Fall Picnic of my Life

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Fall is quite possibly my favorite season (it’s a close race with spring), but I’m pretty sure that it is Chuck’s too. He mentioned wanting to go on a picnic several weeks ago, and we just never had the chance to go until this weekend, only to find out it was supposed to rain.

We decided on Thursday night that we would both sneak out of work early and go Friday evening. I thought this would be the perfect time to showcase my favorite fall picnic treats here on the blog, so I tossed together a really fabulous meal. We found a local park on the river with beautiful willow trees to sit under and laid out our blanket.

It was as we were finishing the last of treats and wine that Chuck told me he wanted to talk to me. He made me turn to face him. Then he pulled out a small box, and I had a complete breakdown. It took a few minutes and him asking me twice before I could say yes, but we are now engaged!

I’m sorry I don’t have more better pictures for you, but I was enjoying my
moment. I plan to follow this up with a couple of pretty awesome recipes in the next few days or so, so hang tight.

I just couldn’t help but share this little story of mine. I’m so happy, and feel
so incredibly blessed that I really can’t put it into words.

 

Apple Spice Meatballs

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Again: Broken computer = unedited pics, bare with me.

Fallfamily outings, football games, and festivities usually require warm food, especially if its going to be outside in crisp weather. I always turn to mini meatballs for these kind of events because they are super easy, warm, filling and even all the little kids love them.

Meatballs can be considered a blank canvas, since you can add whatever spices and sauce that you feel like. I love playing around with the recipes to come up with something new, and over time have made probably a dozen stellar recipes. Recently I came up with this one inspired by fall and brought them to a family event, where they were a hit!

This recipe is super simple which is a plus in my book, but you can always make it a little more challenging by making your own meatballs. Just follow my basic meatball recipe and make quarter sized meatballs instead of the large ones.

 

Apple Spice Meatballs

6 dozen frozen packaged frozen meatballs

1 can (14 oz) cranberry sauce

1 jar (12 oz) Apple butter, or jelly

1 tsp pumpkin pie spice

½ tsp crushed red pepper

¾ cups ketchup

¼ cup water

Cook meatballs according to package instructions. \

Meanwhile in a large Dutch oven or sauce pan combine remaining ingredients. Bring to a simmer and cook for 10 – 15 minutes, stirring regularly, until well combined and thickened.

Gently stir in the meatballs and serve warm.

May be refrigerated and warmed before serving, or placed in a crock pot on warm.

Smoked Cheddar Mac & Cheese

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Smoked Cheddar Mac & Cheese is a unique take on a classic that is perfect for any fall event.

It’s getting to be that time of year when football or hunting is all that I hear about from Chuck. That means game day parties, and post hunting potlucks. I usually only have a handful of recipes that I use for these events, and honestly I never thought to post them, because they aren’t fun and exciting to me, though after a few people recently asked me for the recipes I realized that just because they aren’t new to me doesn’t me they are new and exciting to you. So I’m going to make an effort this year to share some of my favorites with you as I make them.

A fair warning very few of these recipes are any good for you at all, but that’s not exactly the goal here either. So remember to indulge sparingly and share a lot with them.

This one I made recently for concert pre-gaming session. It’s important to eat delicious and filling things before you drink yourself silly and spend the evening screaming and jumping to the music, and hey it’s prefect for fall!
Smoked Cheddar Mac & Cheese
Prep time:
Cook time:
Total time:
Serves: 6 to 8 Servings
Ingredients
  • 1 lb elbow macaroni
  • 1 stick butter
  • 3 tbsp flour
  • ¾ lb (12oz) Smoked Cheddar, grated
  • ¼ cup heavy Cream
  • ¼ cup milk
  • ½ lb sharp cheddar cheese, grated
  • 1 6 oz container crispy onions, crushed
  • ½ lb bacon, cooked & crumbled
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a large thick bottomed sauce pan, melt the butter and whisk in flour. Cook for 1-2 minutes or until the mixture begins to thicken, whisking continually.
  3. Reduce the heat to low and stir in cream, milk and smoked cheddar. Cook, stirring continuously until the mixture is smooth.
  4. Remove from heat and slowly stir in the pasta, ensuring that it all gets coated.
  5. Add half the sharp cheddar and stir well.
  6. Transfer the mixture to a large baking dish and top with cheddar, bacon and onions.
  7. Place in the oven and bake for 30 to 40 minutes or until the cheese has melted, and browned. Serve immediately.

 

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Finding the Balance with Pot Pie

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Over the summer there is no doubt that we eat healthier in
the SL&G house, even if we are eating mayo loaded burger there’s still a
side of salad. And there are more grilled, fresh, or fire roasted vegetables,
and fruit than you would believe. There is too much delicious fresh produce
available to not eat like that.

This all changes the second the air begins to crisp. It’s the
first week in September it has already started.

I FINALLY got Chuck, the human furnace to ditch the air
conditioner in favor of open windows at night. It is still dark out when I leave
for work in the morning, I have had to toss on a light jacket just to get there,
and at night I have traded in my iced tea and white wine spritzers, for rich red
and hot tea. Fall has come.

I suppose it couldn’t have been better timing we both have
been craving something a little more calorie dense, and homey for dinner than
the usual salad, kabobs, and masses and masses of grilled corn on the cob that
have been frequenting our dinner plates. Chuck requested chicken parmesan, and I
have been dying for a pot pie, so I made both this week; along with potato
soup, risotto, and some smoked cheddar macaroni and cheese (you will see more
on those soon enough). It feels like we have put on ten pounds each just this
week, but that’s ok once in a while. There are still a couple clean recipes in there;
it’s all about balance after all.

The same goes for balance in all other areas of life.  Sometimes after a long time of stress, heart
ache or just general discontentment its recipes like these that seem to save
your life, puts your feet back on the ground and gives you the strength you
need to get on with it all.

For me making something with some love in it really does the
trick; something I know by heart that I barely need to think about. A little
time in the kitchen simply chopping vegetables is a kin to taking a mini
vacation, at least mentally; Then later the satisfaction of creating something
so genuine and delicious, sinking into it while you forget all the other
troubles on your mind for a while.

Yes we needed this week of hearty fall food. Totally and definitely.

One Pan Chicken Pot Pie with Chive Biscuits

1 ¼ cups flour

½ tbsp baking powder

½ tsp salt

1 tbsp chives

½ stick of butter

¾ cups heavy cream

1 tbsp oil

1 lb lb of chicken, cut into 1-2 inch pieces

Salt & pepper

2 tbs butter

1 medium onion, chopped

1 clove of garlic, minced

2 carrots, peeled & chopped

2 celery ribs, chopped

1 tsp thyme

1 tsp pepper

3 tbsp flour

1 cup chicken broth or stock

¼ cup heavy cream

1 cup of frozen peas

In a large bowl mix flour, baking powder, salt, and chives
together. Cut the cold butter into small chunks and blend into the flour
mixture with a fork or electric mixer. Then add the cream and mix well. The mixture
should become crumbly. With your hands mix the final crumbs together and create
a ball. Move the mixture to a floured work surface and push it down to about ¼ to
½ inch thick. Use a cookie cutter, knife or glass (whatever’s closest) to cute
out several round pieces of dough, and set aside. In a large oven safe skillet,
or Dutch oven warm oil over medium high heat. Add chicken seasoned with salt
& pepper and cook for 1-2 minutes or until it becomes opaque. Remove the
chicken from the pan and set aside. In the same pan melt the butter and add
onion to sauté for 2 minutes. Add in garlic, carrot, and celery, and cook for
3-4 minutes stirring occasionally. Stir in thyme, pepper, and flour and cook
for an additional minute before adding in the chicken and broth. Stir well
until the mixture becomes milky, and smooth, then add the cream and allow it to
simmer for 5-7 minutes until it become thick and bubbly, stirring every minute
or so. Add the peas and cook for a minute or two. Place biscuits on top and
move to an oven preheated to 400 degrees. And cook for 15-20 minutes or until
the biscuits begin to brown on top. Serve immediately.  

Fall Bucket List: Bake Pies

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Since it’s just me and Chuck around here the idea of making a whole Pie seemed a little silly, so I opted to make a little start instead! It was super easy and took no time at all. Served with vanilla ice-cream and a little caramel made it the perfect fall treat!!
Rustic Skillet Apple & Vanilla Tart
2 tbsp flour for surface
1 pie crust, rolled out
1 tbs sugar
1 tbp flour
½ tbs cinnamon
½ tsp nutmeg
2-3 Large Apples Cored and sliced
 2 tsp vanilla extract
1 tbs butter
Preheat oven to 400 degrees. Begin with a dry, oven safe skillet, and lightly flour the entire cooking surface, and place the piecrust over the top. Carefully push the crust down into the pan, patching any holes that appear. In a bowl mix together the flour, sugar, cinnamon and nutmeg. Add the apples and toss to coat. Arrange the apples in the skillet, and drizzle with vanilla. Dot the butter around the apples. Gently fold the crust edge over the apples, to make your selected arrangement. And lightly sprinkle some additional sugar over the top should you choose. Place the skillet in the oven for 30-40 minutes, or until the crust has become golden and the sugar melted. Serve warm.