Page 1

ISSN 2333-2166 No. 11

FALL 2016

Acorn Squash Cottage Pie Page 47

FALL

FAVORITES ONE POT MEALS FRESH NOW MEALS

bestrecipesmag.com


FEATURES PASTA

Orecchiette with Tomato Cream Sauce .................... 8

ONE POT MEAL

Stuffed Pepper Soup ..................... 13

FRESH NOW!

Sweet Potato Pie .............................17

BIG BATCH ENTREE

Stuffed Shells ................................. 35

Sweet Potato, Sausage & Kale Pasta Page 18

BESTRECIPESMAG.COM


IN THIS ISSUE BestRecipes Magazine FALL 2016 SIDES Easy Baked Beans............................ 6

Pumpkin Muffins.............................. 28

PASTAS Orecchiette with Tomato Cream Sauce...................... 8

FRESH NOW! MUSHROOMS Sauteed Mushrooms....................... 31

Chicken Parm Meatballs.................. 9 Lemon & Garlic Shrimp Pasta........ 10 CLASSICS REDEFINED Triple Cheese Grilled Cheese..........11 ONE POT MEAL Stuffed Pepper Soup....................... 13 SOUPS AND SIDES Sausage and Bean Soup................. 15 FRESH NOW! SWEET POTATOES Sweet Potato Pie..............................17 Sweet Potato, Sausage and Kale Pasta................................. 18

Pumpkin Bars.................................. 29

Caramelized Onions and Mushroom Pasta...................... 32 ENTREES Sloppy Joes...................................... 33 BIG BATCH ENTREE Stuffed Shells................................... 35 SLOW COOKER Slow Cooker Irish Stew................... 37 FRESH NOW! PEARS Poached Pears................................. 39 FRESH NOW! POMEGRANATES Seeding Pomegranate..................... 41 Pomegranate Pork Medallions....... 43

Sweet Potato, Sausage and Kale Soup.................................. 19

FRESH NOW! ACORN SQUASH Savory Acorn Squash...................... 45

Sweet Potato Tacos........................ 21

Sweet Roasted Acorn Squash........ 46

APPETIZER Botana Dip........................................ 22

Acorn Squash Cottage Pie.............. 47

ENTREES Spaghetti Pie.................................... 23 DESSERT Spice Cake ....................................... 24 ENTREES One Pot Chicken and Spinach Pasta........................... 25 FRESH NOW! PUMPKINS Pumpkin Puree................................ 27

SPECIAL PREVIEW Jack-O-Lantern Stuffed Peppers... 48 Bat Truffles...................................... 49


EDITORIAL

FOUNDER & EDITOR IN CHIEF

EXECUTIVE EDITOR

EDITORIAL DIRECTOR

EXECUTIVE FOOD EDITOR

CONTRIBUTING FOOD EDITORS

Drew Maresco Dallyn Maresco Ashley Horst Regina Roberts Melanie Stansbury

Ashley Holman

Gina Weinzierl

Deanne Boucher

CREATIVE & VISUAL

DIRECTOR OF PHOTOGRAPHY

ART AND LAYOUT

Cheryl Maresco XiR Digital Media, LLC

For advertising information contact: jim@henryhousemedia.com

Please Recycle This Magazine

BestRecipes Magazine (ISSN 2333-2166) is distributed by XiR Digital Media, LLC © 2015 XiR Digital Media, LLC (BestRecipes Magazine™). All rights reserved. All projects described in this publication are for private, noncommercial use only. No rights for commercial use or exploitation are given or implied. BestRecipes Magazine™ is a trademark of XiR Digital Media, LLC PRINTED IN THE U.S.A.


FALL IS HERE! I love fall and everything that comes with it. The bright colors, the falling leaves, the chilly brisk air; all are parts of fall that make it wonderful! But within all of that, I gotta say, my favorite part of fall, is the food! Soups, pastas, seasonal vegetables? I want it all! Luckily, we got all of it right here for you. Serve it up on a chilly night with a bowl of our STUFFED PEPPER SOUP with a delicious TRIPLE CHEESE GRILLED CHEESE. Make dinner a gorgeous event with our POMEGRANATE PORK MEDALLIONS where we show you HOW TO SEED A POMEGRANATE in the easiest way possible! You can’t forget dessert with all these wonderful dishes, dish up a slice of SPICE CAKE to cover that sweet tooth! Halloween is also right around the corner, check out a sneak peek of our first special interest digital issue (available OCTOBER 10th!) for some treats and eats with some Halloween flare!

DREW MARESCO Editor in chief

FALL


6

SIDES

EASY BAKED BEANS INGREDIENTS:

1 (55 ounces) can pork and beans ž cup chili sauce

đ?š˝

cup brown sugar

½ cup prepared bacon bits

½ cup chopped French fried onion rings

2 teaspoons molasses

1 teaspoon ground/dry mustard

DIRECTIONS: Preheat oven to 350 degrees. In a large bowl, combine all ingredients. Pour into an 8x8-inch baking dish. Bake for one hour.


bestrecipesmag.com/store Look out for our special Halloween issue available only as a digital download at bestrecipesmag.com/store. Available on October 10th! 2 FREE SNEAK-PREVIEW RECIPES ON PAGES 48-49!


PASTAS

8

ORECCHIETTE WITH TOMATO CREAM SAUCE INGREDIENTS:

DIRECTIONS:

1 pound Italian sausage, casings removed

1 Bring a large pot of water to boil and cook pasta according to package directions. In a large skillet over medium-high heat, cook Italians sausage until browned. Remove from pan and set aside.

1 (14.5 ounces) can fire roasted tomatoes 1 (8 ounces) package cream cheese, softened and cubed

1 (24 ounces) can tomato sauce

1 tablespoon Italian seasoning

1 teaspoon garlic powder

1 (16 ounces) box orecchiette pasta ½ cup grated Parmesan cheese

RECIPE BY DEANNE BOUCHER

2 In the same skillet over medium-low heat, add diced tomatoes and tomato sauce. Season with salt, pepper, Italian seasoning, garlic powder, and parsley. Bring sauce to a simmer; stir in cream cheese and continue stirring until incorporated. Add Italian sausage and allow the sauce to simmer about 5 minutes. Stir in Âź cup parmesan cheese. 3 Stir drained pasta into the sauce and serve with more parmesan.


PASTAS

9

CHICKEN PARM MEATBALLS INGREDIENTS:

DIRECTIONS:

1 pound ground chicken

2 cups breadcrumbs

1 Preheat oven to 350 degrees. In a medium bowl, combine ground chicken, 1 cup bread crumbs, 1 egg, garlic, chili powder, oregano, Italian seasoning, seasoning salt; mix together until combined. Divide mixture evenly into 8 disks, place a square of cheese in the middle of each piece of the meat mixture and roll around into a ball.

3 eggs

3 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon oregano

1 teaspoon Italian seasonings

2 teaspoons seasoning salt

8 (1 inch) cubes fresh mozzarella

1 cup oil

1 pound prepared spaghetti

16 ounces prepared marinara sauce

RECIPE BY DALLYN MARESCO

2 In a small bowl put 1 cup breadcrumbs, in another small bowl crack two eggs and whisk. Dip each meatball into the egg wash, coating completely and coat with breadcrumbs, repeat once. 3 In a medium skillet, heat oil over medium heat until it reaches 350 degrees. Fry meatballs in oil until all sides are golden brown. Once all meatballs are golden brown, transfer to a baking pan and place in preheated oven for 8 minutes. Serve over pasta with prepared marinara sauce.


PASTAS

10

LEMON & GARLIC SHRIMP PASTA INGREDIENTS:

DIRECTIONS:

1 pound shrimp, peeled and deveined

1 In a medium saucepan over medium heat, add 4 tablespoons of butter and the garlic, sautĂŠ until fragrant about 2 minutes. Add 8 more tablespoons of butter and the shrimp, cooking until shrimp is fully cooked; about 10 minutes.

1 cup butter, cut into tablespoons

4 cloves garlic, diced

1 pound spaghetti

đ?š˝

cup Parmesan

Âź cup cream

1 large lemon, juiced

1 teaspoon Pepper

Salt, to taste Parsley, optional

2 In a large pot, cook spaghetti according to package directions; once done, drain completely and add back to large pot. Once shrimp is fully cooked, remove shrimp and add to the noodles, leaving the butter in the saucepan. Add lemon juice, cream, remaining 4 tablespoons of butter, Parmesan, salt, and pepper to butter garlic sauce and stir until fully incorporated; let simmer, stirring continuously for about 5 minutes. Pour sauce over noodles and shrimp, add parsley and stir to combine. Serve!


CLASSICS REDEFINED

11

TRIPLE CHEESE GRILLED CHEESE INGREDIENTS:

DIRECTIONS:

1 Butter one side of each slice of bread, lightly season each buttered side with seasoning salt, garlic powder, and chili powder.

12 slices of sourdough bread

Seasoning salt Garlic powder Chili powder

12 slices provolone cheese

1 block fresh mozzarella, sliced

3 tablespoons butter

3 cups shredded Colby cheese

2 In a preheated non-stick pan over medium-low heat, sprinkle ¼ cup Colby cheese on the pan and place 1 slice of buttered and seasoned bread down on the cheese, layer 1 slice of provolone, 2 slices mozzarella, and 1 slice of provolone on bread. Cover with another slice of bread butter side up, cook until cheese and crust are lightly browned about 2-3 minutes. 3 Remove from pan, sprinkle ¼ cup Colby in the pan and flip sandwich onto cheese and cook another 2-3 minutes. Repeat with the next 5 sandwiches. EDITOR’S NOTE: To keep grilled cheese hot and crispy, place in oven at 200 degrees on a baking pan until all sandwiches are done and ready to serve.


12

CATEGORY

ONE POT MEAL


ONE POT MEAL

STUFFED PEPPER SOUP CAST OF CHARACTERS:

2 pounds ground beef

1 large yellow onion, diced

2 green bell pepper, large dice

2 cups of beef broth

1 (24 ounces) can of crushed tomatoes 1 (24 ounces) can of diced tomatoes

2 cups water

1 cup rice

Salt and black pepper, to taste METHOD TO MY MADNESS: 1 In a large pot over medium heat, add the ground beef cover and cook, stirring occasionally, until the beef is mostly cooked, about 3-5 minutes, drain if necessary. Add onions and peppers; cook until onions have softened, about 15 minutes. 2 Add the beef broth, crushed tomatoes, diced tomatoes, and water; season with salt and pepper. Bring to a simmer and stir in rice. Reduce heat to low and cook until rice is tender, about 25 minutes, covered. Stirring frequently.

RECIPE BY MELANIE STANSBURY

13


PHOTO BY DALLYN MARESCO


SOUPS AND SIDES

SAUSAGE AND BEAN SOUP INGREDIENTS: 12 ounces kielbasa or andouille, sliced into ½ inch coins 1-2 tablespoons olive oil

5 cloves garlic, minced

5 cups chicken broth or stock

5 cups kale, stems removed and finely chopped or shredded

1 bay leaf ½ teaspoon garlic powder

4 cans (or 1 large jar) navy beans, drained Hot pepper sauce, optional Salt and pepper, to taste Shredded parmesan, for garnish DIRECTIONS: In a large pot over medium heat, brown sausage. Remove sausage, add a drizzle of oil and cook garlic until fragrant, about 1 minute. Pour in chicken broth. Stir in kale, bay leaf, and garlic powder. Bring to a boil then reduce heat to a simmer. Cook 5 minutes. Add beans and sausage; simmer 20 minutes. Add hot sauce, salt and pepper to taste. Stir to evenly incorporate everything. Serve with hearty bread.

15


16

FRESH NOW! SWEET POTATOES

Sweet Potatoes Sweet potatoes contain vitamin A, vitamin C, beta-carotene, potassium, calcium, iron, and magnesium. Betacarotene once in the body is converted into vitamin A, which amounts to more than your daily allotment and vitamin A promotes healthy vision and beautiful skin. Sweet potatoes are a complex carb and have dietary fiber, which helps you to feel fuller and more energized for a longer time. When choosing your sweet potatoes, make sure to find ones that are firm to the touch with an even-toned, smooth skin. Small to medium size is ideal due to them typically having a sweeter flavor and a smoother texture. Sweet potatoes are easy to prepare and will always leave you feeling satisfied! You can mash them for breakfast to make waffles or pancakes, mash them and make a sweet potato bake or a pie, or slice and fry them to make fries. A simple yet delicious way for a quick bite is to bake them at 350 degrees, cut in half served with as much butter and brown sugar as your heart desires.

WRITTEN BY ASHLEY HORST


FRESH NOW! SWEET POTATOES

17

Cover with marshmallows 5 minutes before it's done for a fun twist!

SWEET POTATO PIE INGREDIENTS: 1-2 pounds sweet potatoes (about 4 medium), roasted, peeled

¼ teaspoon ginger

¼ teaspoon salt

½ cup milk or cream

1 cup brown sugar

1 teaspoon vanilla extract

2 tablespoons flour

2 eggs, lightly beaten

1 teaspoon cinnamon

1 teaspoon nutmeg

4 tablespoons butter, melted

DIRECTIONS: 1 Preheat oven to 350 degrees. In a large bowl, mash sweet potatoes until smooth. Stir in flour, cinnamon, nutmeg, ginger, salt, butter, vanilla and eggs. Stir until mixture is smooth. 2 Pour half of the filling into unbaked pie crust. Place pie on a baking sheet and bake until set, about 55-60 minutes, or until knife inserted in center comes out clean. Allow to cool completely before serving, about 2 hours.


18

FRESH NOW! SWEET POTATOES

SWEET POTATO, SAUSAGE AND KALE PASTA INGREDIENTS:

DIRECTIONS:

2 sweet potatoes (1 pound total), peeled and diced medium

1 In a large saucepan bring water to boil. Add 1 teaspoon salt and the sweet potato. Boil until the sweet potato is tender, about 10-12 minutes, then drain.

½ pound short pasta

1 tablespoon oil

1 large yellow onion, diced

1 pound Italian sausage, casings removed

2 tablespoons minced garlic 4 cups ribbed and shredded kale ½ cup grated Parmesan

Salt and pepper

2 Cook pasta according to package instructions, then drain. In a skillet or saute pan heat 1 tablespoon oil over medium-high heat, cook onion until slightly browned, about 6 minutes. Add sausage and cook until browned, about 5 minutes, breaking up with a wooden spoon. Add garlic and cook 30 seconds, until fragrant. Add cooked sweet potatoes and cook another 3 minutes. Add kale and cover to wilt. Stir in pasta and Parmesan; season with salt and pepper. Serve!


FRESH NOW! SWEET POTATOES

19

SWEET POTATO, SAUSAGE AND KALE SOUP INGREDIENTS:

DIRECTIONS:

1 tablespoon olive oil

1 large yellow onion, large dice

2 cloves garlic, minced

1 In a large pot over medium-high heat, saute onion and garlic. Cook until onion is translucent, about 6 minutes. Season with salt and pepper. Add sausage and cook, breaking up meat with a spoon, until browned, about 5 minutes.

Salt and pepper 1 pound sweet Italian sausage, casings removed

4 cups chicken broth

2 cups water

2 sweet potatoes (1 pound total), peeled and diced medium

1 cup small pasta shells

4 cups roughly chopped kale

Grated parmesan, for serving

2 Add chicken broth, water, and sweet potatoes; bring to a boil. Add pasta and cook 3 minutes less than package instruction. Reduce heat to a simmer, add kale, and cook until wilted and pasta is tender, about 4-5 minutes. Serve with Parmesan.


FRESH NOW! SWEET POTATOES

SWEET POTATO TACOS INGREDIENTS:

2 large sweet potatoes, diced

2 tablespoons olive oil

1 small onion, diced

1 large chicken breast, sliced into strips

2 tablespoons seasoning salt

1 tablespoon chili powder

1 teaspoon garlic powder

2 cups spinach

1 cup shredded mozzarella cheese

1 tablespoon cinnamon

Salsa (optional)

1 avocado, sliced (optional)

Sour cream (optional) 6-8 (6 inches) flour tortillas DIRECTIONS: 1 In a large pot, boil sweet potatoes until fork tender, about 7-10 minutes and drain. In a saute pan, heat 1 tablespoon oil over medium-high heat, saute onion until translucent, about 3-5 minutes; add sliced chicken, season salt, chili powder, garlic powder, and saute until golden brown, about 2 minutes per side. Reduce heat to low and add spinach, cover to allow spinach to wilt. Remove chicken mixture and move to a plate, covering with foil to keep warm. 2 In the same saute pan, heat ½ tablespoon oil over medium heat, add half of the potatoes, and sprinkle with ½ tablespoon cinnamon, cooking until lightly browned. Repeat with the rest of the oil, potatoes, and cinnamon. Add potatoes to the chicken mixture and stir to combine. Scoop chicken/potato mixture in a tortilla, sprinkle with mozzarella and your choice of toppings. EDITOR'S NOTE: For a crispier bite, fold tortillas in half and place in oven at 300, for 5 minutes.

RECIPE BY DALLYN MARESCO

21


22

APPETIZER

BOTANA DIP INGREDIENTS:

Âź pound chorizo, casings removed 1 can refried beans

ž cup jack cheese

½ cup sliced green onion

½ cup diced green bell pepper

½ cup sliced grape tomatoes

đ?š˝

cup sliced green olives

½ avocado sliced or diced

DIRECTIONS: Preheat oven to 350 degrees. In a skillet over medium-high heat, saute chorizo until browned, about 4-5 minutes. In a baking dish, layer refried beans, chorizo, and cheese. Bake 15 minutes or until cheese has melted. Remove from oven, immediately layer green onion, bell peppers, tomatoes, olives, and avocado. Serve with corn chips.


ENTREES

23

SPAGHETTI PIE INGREDIENTS:

DIRECTIONS:

1 Preheat oven to 350 degrees. Grease an 8x8-inch baking dish. Cook the spaghetti according to package directions and drain. In a large bowl toss noodles with egg, ¼ cup Parmesan cheese, and ricotta. Pour ¾ of the spaghetti into the bottom; lightly press down and up sides of baking dish.

1 box spaghetti 1 large egg, lightly beaten ½ cup shredded Parmesan cheese

1 cup ricotta cheese

1 red bell pepper, chopped

1 small onion, chopped

½ pound ground chicken

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon paprika

2 cups fresh baby spinach

3 cups marinara sauce

½ teaspoon dried oregano

½ teaspoon dried basil

1 ½ cups shredded mozzarella cheese

RECIPE BY ASHLEY HOLMAN

2 In a medium non-stick skillet over medium heat, heat 1 tablespoon olive oil, add peppers and onions, stirring occasionally, cooking about 5 minutes, until onions are slightly translucent. Add ground chicken, garlic powder, onion powder and paprika, cook another 3-5 minutes and stirring until chicken is thoroughly cooked. Reduce heat to low and add spinach, cover to allow to wilt, another 2-3 minutes. Stir in marinara sauce, oregano, and basil. Cook an additional 4-5 minutes, stirring occasionally. 3 Once sauce mixture is done, pour half on top of spaghetti in the baking dish, add the remaining spaghetti, pressing down lightly and add remaining sauce. Sprinkle with mozzarella cheese and remaining Parmesan. Bake for 20-30 minutes; allow to cool about 10 minutes before serving.


24

DESSERT

SPICE CAKE INGREDIENTS:

MAPLE CINNAMON ICING:

2 ½ cups all-purpose flour

¼ cup cornstarch

2 cups powdered sugar ¼ teaspoon ground cinnamon

4 teaspoons baking powder

2 tablespoons maple syrup

½ teaspoon ground nutmeg

2 tablespoons water

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon allspice

½ teaspoon salt

1 cup butter, softened

1 ½ cups brown sugar 4 eggs

1 cup milk

1 teaspoon vanilla extract

DIRECTIONS: 1 Preheat oven to 350 degrees. In a medium bowl, whisk flour, cornstarch, baking powder, nutmeg, cinnamon, ginger, clove, allspice, and salt. In another bowl, beat butter and brown sugar together until light and creamy. Add in eggs one at a time, mixing in completely after each addition. Beat in ½ of the dry mixture until just combined; pour milk and vanilla extract to mixture and beat till combined. Pour remaining dry mixture and beat until everything is combined and mixed together well. 2 Grease a bundt pan then pour in batter; bake for 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. Turn cake out onto wire rack and let cool. 3 In a small bowl, combine powdered sugar, cinnamon, maple syrup and water. Pour over cake and allow to set 15 minutes before serving.


ENTREES

25

ONE POT CHICKEN AND SPINACH PASTA INGREDIENTS:

4 tablespoons olive oil, divided

1 red bell pepper, diced

8 ounces tomatoes, diced with juices

1 small onion, diced

1 tablespoon butter

1 (14 ounces) box whole wheat penne noodles

1 ½ cups portobello mushrooms, sliced

1 tablespoon dried basil

3 cups chicken stock

Salt, to taste

3 chicken breasts, diced in ½-inch pieces or shredded, cooked

2 handfuls spinach

1 cup mozzarella

1 cup feta

4 garlic cloves, minced

DIRECTIONS: 1 In a large pot over medium heat, add 2 tablespoons oil, red pepper, and onion; sauté about 7 minutes. Move peppers and onions to a medium bowl. 2 In the same pot, add remaining 2 tablespoons oil, butter, and mushrooms; sauté about 5 minutes. Add chicken in with mushrooms and cook another 5 minutes. Transfer to bowl with peppers and onions. 3 In the same pot over medium-high heat, cook garlic until fragrant, add in basil, tomatoes, salt, and chicken stock; bring to a boil and stir in noodles, cooking until noodles are fully cooked through and all liquid is absorbed, about 10-12 minutes, stirring often. Once noodles are cooked, add chicken, mushrooms, onions, and red peppers to pot; add spinach and stir together to combine. Top with mozzarella and feta. RECIPE BY DALLYN MARESCO


26

FRESH NOW! PUMPKINS

Sugar Pumpkins Pumpkin is a fall favorite! During the season, you can find almost anything in pumpkin flavor, from pie to coffee. But some of these pumpkin flavored goodies, are not real pumpkin. Good news, though, real pumpkin has a lot to offer in the health department. Pumpkin seeds are high in fiber and contain tryptophan. Fiber can help stave off hunger and make for a healthier digestive system. Tryptophan is the amino acid (also found in turkey), that has properties that can make you feel more relaxed and even help you sleep better.

WRITTEN BY ASHLEY HORST

The fruit of the pumpkin contains fiber, vitamin C, potassium, and vitamin A. Vitamin C is proclaimed to be an immunity booster, while potassium can help your body restore electrolytes. One can of pumpkin has more than what is called for your daily allowance of vitamin A, which can help to be beneficial to your eyes, skin, and bones. Pumpkin is a jack-of-all-foods! Make it a part of a vegetable medley, mash it up to make ravioli filled with it, or bake it into a delicious pumpkin pie!


PUMPKIN 101

PUMPKIN PUREE

STEP 1

STEP 2

STEP 3

Remove stem from a 3-pound sugar pumpkin.

Using a very sharp knife, cut pumpkin down the center.

Using a spoon, scoop out seeds.

Preheat oven to 400 degrees. Place pumpkins cut-side down on a parchment-lined baking sheet and bake 1 hour. Allow pumpkins to cool, scoop out flesh into a food processor. Process until smooth. Pour pumpkin puree into a cheesecloth-lined colander and allow the water to drain covered in the fridge for 4 hours. EDITOR'S NOTE: Recipe makes enough to substitute 1 can of pumpkin puree.


28

FRESH NOW! PUMPKINS

PUMPKIN MUFFINS INGREDIENTS:

¼ teaspoon ground ginger

2 cups all-purpose flour

¾ cup sugar

3 teaspoons baking powder

1 egg

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 cup pumpkin purée 1 cup milk ½ cup vegetable oil 1 teaspoon vanilla extract

DIRECTIONS: 1 Preheat oven to 400 degrees. In a large bowl, stir flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and sugar. 2 In a small bowl, beat egg and pumpkin, stir in oil, milk and vanilla extract. Pour into the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter may be lumpy. 3 Pour the batter into greased muffin pan or paper lined cups, filling about ¾ full. Bake for 25 minutes, or until golden.


FRESH NOW! PUMPKINS

29

PUMPKIN BARS INGREDIENTS:

DIRECTIONS:

8 chocolate graham crackers

1 Preheat oven to 325 degrees.

2 tablespoons sugar

½ stick butter, melted

2 In a food processor, pulse graham crackers until coarsely ground. Pour in 2 tablespoons sugar, melted butter and pulse a few more times. Pour into a parchmentlined 8x8-inch baking dish. Spread evenly and use the back of a drinking glass to gently compress the crumbs. Place in oven and bake 10 minutes; set aside to cool.

1 can pumpkin

1 egg

1 teaspoon cinnamon

½ teaspoon ground nutmeg

⅛ teaspoon ground clove

⅛ teaspoon ginger

½ cup sweetened condensed milk

3 Increase oven temperature to 375 degrees. In a medium bowl, combine pumpkin, egg, cinnamon, nutmeg, clove, ginger and condensed milk. Pour pumpkin mixture into graham cracker crust. Place in oven and cook for 25-30 minutes or until golden brown and pumpkin has set.


30

FRESH NOW! MUSHROOMS

Mushrooms Mushrooms are commonly mistaken by being categorized in the vegetable family, when in fact, they are fungi. The thought of fungus might not seem appetizing, however, mushrooms are enormously underrated. Mushrooms contain an abundance of vital nutrients, such as copper, iron, phosphorous, B vitamins, vitamin D, vitamin C, potassium, choline, and fiber. They also contain selenium, a nutrient that plays an important role in liver enzyme functions, and it can help remove cancer-causing compounds and prevent inflammation. Mushrooms are low in sodium, fat, cholesterol, and calories. The high potassium and low sodium levels, help to assist in reducing blood pressure. The choline mushrooms contain assists in the body’s muscle movement, memory, and sleep. When choosing mushrooms, look for ones that are firm, dry, and free from bruises. Keep them stored, unwashed, in the fridge until ready for use. Mushrooms can be prepared in a variety of ways. Slice them up in omelets or quiche, sautÊ them in butter and seasoning to eat them on their own, or stuff them full of cheeses. FUN FACT: Portabella mushrooms can be used in place of bread and make an excellent alternative while looking for a gluten-free option for pizza crust. WRITTEN BY ASHLEY HORST


FRESH NOW! MUSHROOMS

31

SAUTEED MUSHROOMS INGREDIENTS:

3 tablespoons butter

1 tablespoon olive oil

1 pound button mushrooms, halved or quartered depending on size

¼ teaspoon season salt

¼ teaspoon pepper

¼ teaspoon garlic powder

½ teaspoon Worcestershire sauce

2 tablespoons finely minced onion

½ teaspoon ground Rosemary

½ teaspoon ground thyme

2 tablespoons marsala wine or other cooking wine

DIRECTIONS: In a large skillet or saute pan melt butter and oil over medium heat. Add mushrooms, season salt, pepper, garlic powder, Worcestershire sauce, minced onion, rosemary, and thyme. Cook, stirring occasionally until mushrooms are lightly browned, about 5 minutes. Reduce heat to low add marsala wine and cook until mushrooms are tender, 5-8 more minutes.


32

FRESH NOW! MUSHROOMS

CARAMELIZED ONIONS AND MUSHROOM PASTA INGREDIENTS:

2 tablespoons olive oil

2 large onions, thinly sliced

Salt

3 cups sliced button mushrooms

3 cups baby spinach

8 ounces fettuccine pasta

1 cup half and half

1 cup grated Parmesan cheese Âź teaspoon salt

DIRECTIONS: 1 In a large skillet heat olive oil over high heat, add sliced onions and cook until browned but not burned, about 10 minutes, stirring constantly. Reduce heat to medium, continue cooking onions another 10 minutes. Season with a pinch of salt, onions will continue to brown. Cook an additional 10 minutes, reduce heat to low if necessary, stirring occasionally. Remove onions from heat. 2 In another skillet heat oil over mediumhigh heat, saute mushrooms, cooking until softened. Pour sauteed mushrooms into the pan of caramelized onions. Add spinach and cook over low heat until the leaves wilt. 3 Cook pasta according to package instructions and drain. 4 Pour half and half and Parmesan into onion/mushroom mixture; season with salt. Over low heat, add pasta to onion/ mushroom cream sauce and cook 5 minutes, stirring to coat.


ENTREES

33

SLOPPY JOES INGREDIENTS:

1 teaspoon chili powder

1 tablespoon olive oil

1 teaspoon cumin

1 tablespoon butter

½ teaspoon paprika

1 medium onion, chopped

1 cup diced mushrooms

3 garlic cloves, finely minced

1 can (14.5 ounces) fire roasted tomatoes, diced

3 tablespoons brown sugar

Salt and pepper

1 pound ground beef

1 ¼ cups water

4 dashes Worcestershire sauce

1 teaspoon garlic salt

6 bread buns, halved

1 teaspoon onion powder

6 slices provolone cheese

1 (6 ounces) can tomato paste ¼ cup ketchup

DIRECTIONS: 1 In a skillet or saute pan, heat butter and oil over medium heat. Saute onion for 5 minutes then add mushrooms, cook an additional 5 minutes. Season with salt and pepper and add garlic, cook until fragrant, about 1 minute. 2 Add ground beef, break up into small pieces. Cook until beef has browned then add Worcestershire sauce, garlic salt, onion powder, chili powder, cumin, paprika and brown sugar; mix well. Add fire roasted tomatoes, tomato paste, water, ketchup, and stir until all ingredients are well combined. Reduce heat to low and simmer about 5 minutes. Add additional water if mixture becomes too thick. 3 Scoop ¾ cup onto bottom buns and place a cheese slice top and serve. RECIPE BY DEANNE BOUCHER


34

CATEGORY

BIG BATCH

Makes 2 batches! Make one for now and freeze the rest for a later date!


BIG BATCH ENTREE

STUFFED SHELLS INGREDIENTS:

1 (12 ounces) package jumbo shells

2 ½ cups marinara sauce 32 ounces ricotta

2 cups baby spinach ¼ cup shredded parmesan

1 egg

2 teaspoons diced garlic

2 cups mozzarella cheese

DIRECTIONS: 1 Cook shells according to package directions, drain and set aside. preheat oven to 350 degrees. In a large bowl, mix together ricotta, spinach, Parmesan, egg, and garlic until fully incorporated. 2 Add ¼ cup marinara to the bottom of a 9x13 baking dish; fill each shell with about 1 ½ tablespoons of the ricotta mixture, place shells in the dish. (About 16 shells per baking dish, makes 2 full baking dishes). 3 Pour 1 cup marinara over filled shells and sprinkle 1 cup marinara over each batch. Bake for 20 minutes.

35


SLOW COOKER


SLOW COOKER

37

SLOW COOKER IRISH STEW INGREDIENTS:

1 cup flour

1 teaspoon fresh thyme

3 teaspoons cornstarch

2 pounds stew meat

Salt and pepper

1 (14.5 ounces) can stout beer

2 tablespoon olive oil

32 ounces beef broth

2 tablespoons butter

1 pound bag frozen pearl onions

1 (6 ounces) can tomato paste

1 large white onion, diced

3 tablespoons cornstarch

3 celery stalks, sliced

3 pounds red skin potatoes, quartered

3 large carrots, sliced ½ pound mushrooms, sliced

2 tablespoons fresh rosemary

4 dashes Worcestershire

Chopped parsley, garnish

DIRECTIONS: 1 In a small bowl, combine flour, 3 teaspoons of cornstarch and season with salt and pepper. 2 In a large saute pan heat olive oil and butter over medium-high heat. Saute pearl onions, white onion, celery, carrot and mushroom. Cook until onions are translucent. Season with salt, pepper, 1 tablespoon rosemary and thyme. Transfer sauteed vegetables and potatoes to slow cooker. 3 In the same saute pan, heat 1 tablespoon oil over medium heat. Dredge beef in flour mixture. Add beef to pan and sear just until browned. Transfer beef to slow cooker; repeat with remaining beef. Add more to pan oil if needed. 4 Pour stout beer, beef broth, several dashes of Worcestershire and tomato paste. Stir well. Add potatoes and remaining rosemary. Mix 3 tablespoons of cornstarch with Âź cup cold water. Whisk until dissolved. Add to slow cooker and stir to combine. Set slow cooker to HIGH and cook for 4 hours or LOW for 8 hours. Serve garnished with chopped parsley.

RECIPE BY DEANNE BOUCHER


38

FRESH NOW! PEARS

Pears Pears come in all different sizes, shapes, and colors. Though, they are typically characterized by a red, yellow, or green skin with a white inner flesh. These refreshing fruits contain vitamin C, vitamin A, copper, potassium, and fiber. They are made up of about 84% water and 15.2% carbohydrates. About 20% of the carbohydrates are due to the amount of fiber that pears have. Pears are very refreshing, but due to the high water and fiber content, pears can actually be pretty filling. Looking for a pear you can eat immediately? Check the top, where the stem connects with the fruit, if there is a slight give, it is probably a good choice. However, be sure to check the rest of the pear, if it isn’t firm and free from soft spots, it could indicate the pear is too ripe. If you are choosing a pear for another day, it’s best the top is still firm. Pears should be stored at room temperature. Pears can be eaten raw, canned, or dried. They go well chopped in salads, made into cakes, and they pair very well with ice cream.

WRITTEN BY ASHLEY HORST


FRESH NOW! PEARS

39

POACHED PEARS INGREDIENTS:

DIRECTIONS:

3 pears, peeled halved and cored

2 (3-inch) cinnamon sticks, broken

2 teaspoons vanilla extract

1 In a 4-quart saucepan over mediumhigh heat, place cinnamon, vanilla extract, peppercorns, water, sugar, and Moscato. Stir until sugar dissolves. Once mixture comes to a boil reduce heat to medium-low and gently place in pears. Cover and cook for 30 minutes or until pears are tender.

3 peppercorns

1 cup water

1 cup sugar

2 cups white Moscato

Vanilla ice cream (optional)

2 Remove pears from liquid and place into refrigerator. Increase heat back to mediumhigh reducing liquid to approximately 1 ½ cups, about 20-25 minutes. Move syrup to a heatproof container and place in the refrigerator until cool, about 1 hour. 3 Remove the pears and sauce from the refrigerator, spoon the sauce over pears and serve with ice cream.


40

FRESH NOW! POMEGRANATES

Pomegranates Pomegranates are packed full of antioxidants. They contain fiber, vitamin C, and potassium. A pomegranate contains about 40-48% of your daily needed value of vitamin C. Pomegranates can help with lowering cholesterol and blood pressure, as well as assisting the immune system. Choose a pomegranate that has a firm skin and seems heavy for its size. The edible part of the fruit is the juicy flesh surrounding the seeds, also known as the arils. But don’t let that deter you, the seeds can also be eaten and contain fiber. Arils can be used in yogurt or oatmeal. They also make a nice addition to some salads and desserts. In addition, you can make a homemade juice or pomegranate sauce (see page 43 for Pomegranate Pork). Keep this juicy fruit to yourself, though, pomegranates can be very harmful to animals, causing them to have digestive issues.

WRITTEN BY ASHLEY HORST


POM 101

SEEDING POMEGRANATE

STEP 1

STEP 2

STEP 3

Cut off top of pomegranate.

Cut along the edge, following the ribs of the pomegranate.

Separate each section and remove any pulp. Gently remove pomegranate seeds.

From here on, your pomegranates are ready for anything you have planned for them.


42

FRESH NOW! POMEGRANATES


FRESH NOW! POMEGRANATES

43

POMEGRANATE PORK MEDALLIONS INGREDIENTS:

DIRECTIONS:

1 ½ pound pork tenderloin, trimmed and sliced into ½-inch pieces, pressed till about ¼-inch thick

1 In a resealable bag, combine flour, salt, and pepper. Place ⅓ of the sliced pork in bag, seal and shake to coat. Shake lightly to remove excess flour from pork.

¼ cup flour

½ teaspoon salt

¼ teaspoon pepper

2 In a non-stick skillet or saute pan heat 1 tablespoon of oil over medium-high heat. Cook pork 2 minutes per side, working in batches. Transfer pork to plate and repeat. Add more oil as necessary.

2 cups pomegranate seeds

2 tablespoons pomegranate juice

2 cloves garlic, minced ½ teaspoon paprika

1 tablespoon chopped fresh rosemary

¼ cup brown sugar

3 In the same pan, wiped clean, pour in pomegranate seeds, pomegranate juice, garlic, paprika, rosemary, and brown sugar. Bring to a simmer over medium-low heat. Use a wooden spoon to break up the pomegranate seeds. Continue to simmer until mixture has become slightly thick, about 10 minutes. EDITOR’S NOTE: While sauteing pork, if bits of flour become burned in the pan, use a paper towel to wipe it clean and start again.


44

FRESH NOW! ACORN SQUASH

Acorn Squash When choosing a squash, pick one that has a green rind; the greener it is, the better. A rind that has more orange tones can be overly ripe and dry inside. The best kind of rind should be smooth, dull and not shiny in appearance, and have no cracks or soft areas. Squash can be stored for up to 3 months if kept in a cool dark spot. Storing them in the fridge will ensure it to only last about 1-2 weeks. Acorn squash has a mildly sweet flavor that pairs nicely in dishes that contain garlic, maple syrup, brown sugar, sage, or nutmeg. You can roast it or bake it! Make it simple, yet delicious, with baking it with butter and brown sugar. Acorn squash, like other winter squash, is healthy and helps by adding to our body’s essentials by containing dietary fiber, potassium, magnesium, vitamin A, vitamin C, vitamin B-6, niacin, folate, and thiamin. So you can always feel good about adding it to your menu.

WRITTEN BY ASHLEY HORST


FRESH NOW! ACORN SQUASH

45

SAVORY ACORN SQUASH INGREDIENTS:

DIRECTIONS:

1 Preheat oven to 400 degrees. In a resealable bag, place acorn squash, olive oil, rosemary, thyme leaves, onion powder, salt, and pepper. Shake bag to ensure squash is evenly coated.

2 acorn squash, cut into eighths

đ?š˝

cup olive oil

1 teaspoon ground rosemary

1 teaspoon fresh thyme leaves

1 teaspoon onion powder

1 teaspoon salt

½ ground black pepper

8-10 thyme sprigs

2 Place squash on a parchment-lined baking sheet. Arrange thyme sprigs on top of squash as desired, and bake about 50 minutes or until fork tender.


46

FRESH NOW! ACORN SQUASH

SWEET ROASTED ACORN SQUASH INGREDIENTS:

2 acorn squash, sliced

3 tablespoons sugar

1 teaspoon cinnamon

DIRECTIONS: 1 Preheat oven to 400 degrees. In a small bowl, combine sugar and cinnamon. 2 Sprinkle 1 teaspoon of cinnamon/sugar mixture onto each slice. Place squash on a parchment-lined baking sheet. Bake about 50 minutes or until fork tender.


FRESH NOW! ACORN SQUASH

47

ACORN SQUASH COTTAGE PIE INGREDIENTS:

1 pound potatoes, cut into 2-inch chunks

1 tablespoon chili sauce

1 acorn squash, cut into 2-inch chunks

2 tablespoons tomato paste

1 teaspoon Worcestershire sauce

2 teaspoons soy sauce

1 tablespoon flour

4 tablespoons butter ½ cup milk

1 garlic clove, minced ½ teaspoon thyme

1 medium onion, diced

1 tablespoon oil

1 pound ground beef

1 (10 ounces) bag frozen mixed vegetables

½ cup water

DIRECTIONS: 1 In a medium pot, bring potatoes and squash to a boil. Cover and cook for 15 minutes or until fork tender; drain. 2 In a skillet over medium-high heat, saute onions in oil until softened and slightly browned. Add ground beef and cook until meat is no longer pink. Add garlic, thyme, chili sauce, tomato paste, Worcestershire sauce, soy sauce, flour, water and frozen vegetables. Cook until vegetables have softened. Spoon mixture into a 2-quart dish. 3 In a large bowl, mash cooked potato/squash, milk, and butter until fully combined and smooth. Spread potato/squash mixture over the top and bake until lightly browned about 15-20 minutes.


48

SPECIAL PREVIEW

JACK-O-LANTERN STUFFED PEPPERS INGREDIENTS:

DIRECTIONS:

1 Preheat oven to 400 degrees, cut tops off bell peppers and deseed them, place peppers in a baking dish and cook for about 20 minutes, remove and let rest about 5 minutes.

5 medium orange bell peppers

1 cup long grain white rice, uncooked

2 cups shredded chicken

1 (14 ounces) can tomato sauce

1 (14.5 ounces) can fire roasted tomatoes, diced

2 teaspoons salt

2 teaspoons chili powder

1 teaspoon paprika

1 teaspoon garlic powder

1 cup shredded Colby cheese

2 In a medium saucepan, cook rice according to package instructions, once rice is done add in shredded chicken, tomato sauce, diced tomatoes, salt, chili powder, paprika, garlic powder, and onion powder, stir to combine. 3 Once rice mixture is combined, fill peppers and sprinkle with cheese. Bake another 20 minutes until cheese is fully melted and slightly browned.


SPECIAL PREVIEW

49

BAT TRUFFLES INGREDIENTS:

DIRECTIONS:

30 chocolate sandwich cookies

In a food processor, pulse chocolate sandwich cookies into a fine powder. In a medium bowl, stir together cream cheese and ground cookies. Once done, refrigerate for 1 hour. Remove cookie mix and scoop out 1-2 tablespoons of mix and roll into 1 inch balls. Place back in the refrigerator for 10 minutes. In a double boiler, melt chocolate chips and coconut oil together until it makes a smooth liquid chocolate. Take balls out and dip in chocolate to fully coat. While chocolate is still fresh, place candy eyes on truffles in the middle and insert halved cookies into the truffles. Place in refrigerator 1-3 hours to allow chocolate to harden.

1 8-ounce package of cream cheese, softened ½ package semi-sweet chocolate chips

2 tablespoons coconut oil

12 chocolate sandwich cookies, just cookie- no frosting, broken in half 24 candy eyes

SPOOKY HALLOWEEN TREATS & OTHER EATS Enjoy these preview recipes from our upcoming halloween special. Download at: http://bestrecipesmag.com/store

on October 10th!


RECIPE INDEX SIDES

PASTA

Easy Baked Beans Page 6

Orecchiette with Tomato Cream Sauce Page 8

Chicken Parm Meatballs Page 9

Lemon & Garlic Shrimp Pasta Page 10

Sweet Potato, Sausage and Kale Pasta Page 18

Spaghetti Pie Page 23

One Pot Chicken and Spinach Pasta Page 25

Caramelized Onions and Mushroom Pasta Page 32

SANDWICH

SOUPS

Triple Cheese Grilled Cheese Page 11

Stuffed Pepper Soup Page 13

Sausage and Bean Soup Page 15

Sweet Potato, Sausage and Kale Soup Page 19

Savory Acorn Squash Page 45

Sweet Roasted Acorn Squash Page 46

APPETIZER OR SIDE

Slow Cooker Irish Stew Page 37

Botana Dip Page 22


RECIPE INDEX

51

ENTREES

Sweet Potato Tacos Page 21

Sloppy Joes Page 33

Pomegranate Pork Medallions Page 43

Acorn Squash Cottage Pie Page 47

Stuffed Shells Page 35

Sauteed Mushrooms Page 31

Spice Cake Page 24

Pumpkin Muffins Page 28

Pumpkin Bars Page 29

HOW-TO

PREVIEW

Pumpkin Puree Page 27

Jack-O-Lantern Stuffed Peppers Page 48

DESSERTS

Sweet Potato Pie Page 17

Poached Pears Page 39

Bat Truffles Page 49


RESOURCES FRESH NOW! - PUMPKINS PAGE 26 6 Surprising Health Benefits of Pumpkin Life by Daily Burn. (2014). Retrieved July 22, 2016, from http://dailyburn.com/life/health/ pumpkin-health-benefits/ Klein, S. (n.d.). 8 Impressive Health Benefits Of Pumpkin. Retrieved July 22, 2016, from http://www.huffingtonpost.com/2014/09/04/ pumpkin-health-benefits_n_1936919.html FRESH NOW! - MUSHROOMS PAGE 30 Healthy Facts About Acorn Squash. (n.d.). Retrieved July 22, 2016, from http:// healthyeating.sfgate.com/healthy-acornsquash-2836.html FRESH NOW! - PEARS PAGE 38 Pears 101: Nutrition Facts and Health Benefits. (n.d.). Retrieved July 7, 2016, from https:// authoritynutrition.com/foods/pears/ FRESH NOW! - POMEGRANATES PAGE 40 "Can You Eat Pomegranate Seeds?" Healthline. N.p., n.d. Web. 27 July 2016. "The Weight-Loss Food You're Not Eating." Shape Magazine. N.p., 2013. Web. 27 July 2016. FRESH NOW! - ACORN SQUASH PAGE 44 Healthy Facts About Acorn Squash. (n.d.). Retrieved July 22, 2016, from http:// healthyeating.sfgate.com/healthy-acornsquash-2836.html


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