I couldn’t make it all the way through October without posting a pumpkin recipe here on Delish Dish! Since I waited so long, I made sure it was a good one. Nutty-Caramel Pumpkin Bars from the new Better Homes and Gardens cookbook, Baking, combines pumpkin, pecans, and caramel in a dense, sweet, and irresistible bar with a luscious browned-butter frosting drizzle.
This might be my favorite Delish Dish recipe yet!
Seriously, one nibble of these gooey bars may turn into you consuming an entire row of the pan if you’re not careful. Or so I’ve heard… Either way, you’ve been warned!
Nutty-Caramel Pumpkin Bars are perfect for bringing to a potluck. Bake, cool, then stash in the fridge until it’s party time. Guests will rave over the pumpkin spice, crunchy caramel-pecan topping, and mouthwatering browned-butter frosting. Only you and I will know that they only took 10 minutes to prepare though.
Grab yourself a cup of coffee, bowl, and a whisk, and make these bars as soon as possible. Pumpkin season wouldn’t be complete without ‘em.
Oh, a quick note about this new cookbook, Baking - if you are even a tiny bit interested in baking, do yourself a favor and pick up a copy. It contains over 350 recipes for everything from cookies and brownies, to cakes and cobblers, and also features 250 gorgeous photographs that will make you wish they’re scratch and sniff. This cookbook would also make a fabulous holiday gift for the baker in your life!
These days I am all about quick and easy weeknight suppers. With a 2 month old in the house, I need something that can go from fridge to table in under 30 minutes – which is usually how long my son sleeps for at any given point during the day. Yep, we’ve got a cat-napper on our hands!
In addition to that I’m also craving warm and cozy dishes this time of year, when the air has a chill by dinnertime. A batch of Spicy White Chili meets all my requirements: ready in 30 minutes, simple, and oh-so comforting on a brisk fall evening.
Spicy White Chili is also filling and hearty enough to fuel your family through busy fall weeknights, but light and easy on the waistline. Lean chicken or turkey joins forces with creamy beans and ingredients that are packed with flavor, but don’t add fat, like diced green chilies, chili powder, dried oregano, and cayenne pepper.
If you’re serving this chili to kids, just knock the cayenne pepper back a bit. I didn’t think the chili was too spicy as written though, and I’m sort of a wimp when it comes to spicy foods!
After simmering on the stove top, the chili is finished by stirring in a handful of shredded Pepper Jack Cheese which nobody can resist. Top your bowl with more shredded cheese, and crushed tortilla chips for an even tastier experience.
If time, and flavor, is of the essence, then this dish is totally for you. Enjoy!
There’s nothing more satisfying than coming home after a long day of work to a dinner that’s been cooking itself all day long, amIright? That’s one of the many reasons why I love cooking with my crock pot. Throw a bunch of ingredients into the crock in the morning, press play, then voila – a hot and bubbly meal is ready to go when you are.
I usually shy away from crock pot recipes that call for an extra step either before or after cooking, but recently I made an exception for Pulled Pork Enchiladas and oh dear me, it was totally worth it!
Lean pork is simmered in a savory broth all day then shredded and wrapped with crumbly cotija cheese in flour tortillas. The dish is smothered in a green-chili spiked enchilada sauce then baked until golden brown and bubbly. So, so amazing. My husband and I both flipped for this meal!
True, there is some work to be done after the pork comes out of the crock pot, but you can definitely make the pork a day or two ahead of time, assemble the enchiladas the following day, then cover with sauce and bake the next. Easy!
Start with a 3lb boneless pork shoulder. Trim of any visible fat then cut into big hunks if you want the dish to cook a bit faster. I actually shaved half the recipe’s recommended cooking time off by doing this vs cooking it whole.
Next add the seasonings including chicken broth, a roughly chopped onion, and chopped garlic cloves. Mmmm…savory.
Finally add spices like ground cumin, chili powder, and salt. Mmmm…spicy!
Cook the pork until it’s fall apart-tender and shreds easily with two forks, then mix with enchilada sauce and some of the cooking liquid.
Now get the enchilada filling ready, starting with shredded Cotija cheese. Cotija cheese is slightly crumbly, salty, and really unique tasting. I was able to pick it out of each bite of enchilada, which I really loved.
Shred the Cotija cheese then sprinkle it on top of some shredded pork placed into the center of a flour tortilla.
Roll then place in a baking dish and smother in enchilada sauce mixed with diced green chilis and more of the pork cooking liquid.
Bake, topping with more cheese when there’s 5 minutes left, then top with fresh tomatoes or salsa, and cilantro.
Juicy, decadent, cheesy, and packed full of flavor. I cannot recommend this recipe enough. Enjoy it this week for dinner!
Move over cakes, pies, and crisps, there’s a new summer dessert in town – Peach-a-Berry Cobbler!
Can we talk about how obsessed I am with this recipe? So obsessed that I called my Mom to come over while it was still warm from the oven so she could taste the bliss that is fresh summer peaches and blueberries topped with a cinnmon-sugar crusted cobbler, saddled by a scoop of creamy vanilla ice cream. So obsessed!
Sweet peaches are one of my favorite things about late summer. The way you can smell them before seeing them at the grocery store or market. The way the juices run down your fingers as you take a big bite. The way they pair so beautifully with plump blueberries in this dessert. I am telling you – make this dish before fall comes our way and we have to wait another year to enjoy all things peach!
Start the Peach-a-Berry Cobbler by making the cobbler which will be dolloped on top of fresh peach slices and blueberries that have been simmered and softened on the stove top. Simply combine flour, sugar, and baking powder in a bowl, then add softened butter and milk.
Mix everything together until just combined then set aside.
Next get the peach and blueberry filling ready, starting with freshly sliced peaches. The recipe I used didn’t specify skin on or off, so I just left ‘em on. Easy!
In a large saucepan whisk together brown sugar, corn starch (to help thicken the filling) and water.
Then add the sliced peaches and fresh blueberries.
Cook the mixture until thick and bubbly, then finish with a squeeze of fresh lemon juice to brighten the dish, and a pat of butter to give it richness.
Pour the filling into a baking dish then top with the cobbler dough. Just dabble it on here and there – it will all rise, bubble, and bake together in the oven.
Top with cinnamon sugar then bake for 30-35 minutes, or until the top is golden brown, a toothpick inserted into the center comes out clean, and the peach-a-berry filling is bubbling.
Enjoy warm with a scoop of vanilla ice cream, if you please, then try and tell me this isn’t one of the best desserts you’ve had all summer. Enjoy!
Let’s talk about my latest salad obsession, shall we? Spinach, Grapes and Bacon. It’s a salad made with, you guessed it, spinach, grapes, and bacon, but despite it’s simplicity, the dish absolutely sings with flavor!
Baby spinach is tossed with crispy grapes and a tangy-sweet pan dressing made from the drippings of crunchy bacon that’s crumbled on top. Finished with smoked cheese shavings, this salad is delicious enough to enjoy during a quiet night at home, but elegant and exceptional enough to serve as the first course at your next dinner party. Grapes, bacon, and smoked cheese – who could be mad at that?!
Start by getting some bacon sizzlin’ in a skillet. I used my favorite cast iron skillet, but any heavy-bottomed skillet will do just fine. I like to cook my bacon over medium heat – no more no less – which slowly renders out the bacon fat resulting in perfectly crispy bacon every time.
While the bacon’s sizzling away, slice a bunch of fresh red grapes in half. Wash more than you need as you’ll find yourself snacking more than slicing. Is there anything more poppable than sweet, red grapes?
Combine the grapes with baby spinach.
Finally, remove the bacon from the skillet then add red wine vinegar, brown sugar, salt, and pepper to the drippings and quickly whisk to combine. Add to the spinach and grapes then toss to coat.
Finally, shave smoked Gruyere cheese on top. I am next level obsessed with smoked gruyere and pretty much find any and all possible reasons to keep it in my house.
The creamy, smoky cheese is absolutely divine when paired with the salty bacon and sweet grapes.
Pile the salad onto plates then top with the shaved cheese. Grab a fork, and your appetite, and enjoy!
Hey Delish Dish’ers! Today I want to talk to you about a brand new cookbook I just received, Better Homes and Gardens’ Fresh: Recipes for Enjoying Ingredients at their Peak.
Inside is page after scrumptious page, and photo after luscious photo, of mouthwatering recipes using in-season, fresh ingredients to make all-year round. From Zucchini, Cheddar, and Sage Crust Pizza with Chicken and Apples that’s great in the early fall, to Pan-Seared Chicken with Cherry-Tarragon Sauce that’s best enjoyed in the early to midsummer (a.k.a. right now!) I have already dog-eared what feels like every other recipe to make at some point throughout the year.
Click here > to find a bookstore near you where you can pick up a copy!
But first, let me tell you about my Pan-Seared Chicken with Cherry-Tarragon Sauce. This dish is easy enough to make on any weeknight, but special and elegant enough to serve at a dinner party. Simply seasoned chicken is sauteed then draped in a velvety, fresh cherry and wine pan sauce made in the same skillet as the chicken for ultimate flavor – and quick cleanup.
The dish uses one of my very favorite summer treats, fresh cherries, plus licorice-esque tarragon that’s incredibly easy to grow or find at the market around this time of year. The combo is just incredible.
Start by dredging chicken breasts in a mixture of flour, dry mustard, paprika, salt and pepper, then saute in a little olive oil until brown, crisp, and cooked through. Set aside to keep warm.
Meanwhile, pit then halve a couple cups of dark red cherries, mince a few garlic cloves, and chop up fresh tarragon.
One of the things I love best about summer cooking is using fresh vs dried herbs. They totally awaken every recipe I add them to.
Add the cherries, tarragon, and garlic to the same skillet the chicken was sauteed in, then add red wine and chicken broth and reduce until thick and syrupy. Finish the sauce with a pat of glossy butter.
Place the sauteed chicken over a bed of fluffy couscous or pasta then drizzle the warm cherry sauce on top. Enjoy this fresh, summery dish!