Soft Pumpkin Cookies

Once fall hits I love having an excuse to make any and everything pumpkin! Today I just felt like spoiling my boys so I decided on this sweet treat. If you have a can of pumpkin on hand you have no reason NOT to make these cookies (most the of the other ingredients are typical staples in anyone's pantry). You won't mind the delicious fall smell that takes over your house either! :)


Ingredients
2/3 cup granulated sugar
½ cup brown sugar
½ cup butter, softened
½ cup pumpkin puree
2 eggs
2 cups flour
1 tsp baking soda
1 tsp pumpkin pie spice
½ tsp salt
½ cup powdered sugar
1½ tbsp milk
1 tbsp maple syrup (you can omit if you do not have it on hand)

Step One

Heat oven to 350°.

Step Two
Beat the sugars (granulated & brown) & butter on medium speed until mixed together.

Step Three
Add in pumpkin & eggs and beat on low speed until combined.

Step Four
On low speed, blend in your flour, baking soda and spices until all combined.

Step Five
Drop by the tablespoon full on an ungreased cookie sheet (should make approximately 2 dozen).
Cook for 10-12 minutes or until slightly browned.

Step Six
Remove cookies and let cool on wire rack for at least 30 minutes.

Step Seven
In a small mixing bowl, stir together your powdered sugar, milk and syrup to make a light icing.

Step Eight
Pour into a small ziplock bag (or piping bag if you have one) and drizzle over the cookies.

Enjoy, y'all!

Pulled Pork Chili

Chili and crisp fall weather just make sense together. You can see what I mean here and here. Since today is the first day of fall I felt it was only right to kick off the season by creating a new version of the American classic.

I just happened to have a ton of slow-roasted pull pork left over from this past weekend (we of course cook pork on Razorback game days) that I couldn't let go to waste and the result was worth sharing! This chili will be a great addition to your fall menu.

Ingredients
2 cups pulled pork (you can substitute cooked chicken breast if you prefer)
1 sweet onion, diced
1 garlic clove, minced
2 tbsp chili powder
2 tsp cumin
1 tsp salt
1 tsp oregano
½ pepper
2 cans petite diced tomatoes, undrained
1 can black beans, rinsed & drained
1 can pinto beans, rinsed & drained
1½ cups chicken broth
extra virgin olive oil
shredded cheese, sliced avocado, tortilla chips (or any other preferred toppings)

Step One
Sauté onion in olive oil on medium-high heat for 4-5 minutes or until translucent. Add in garlic and sauté an additional minute.

Step Two
Add in spices and stir to combine. Let cook for about a minute.

Step Three
Add in beans, tomatoes, pork and chicken broth. Stir to combine then bring mixture to a boil. Cook for 2-3 minutes.

Step Four

Turn setting to medium-low and let simmer for 30 minutes.

Step Five
Turn to low and let simmer for an additional hour (or more if you have the time).

Step Six
Scoop into bowls, top with avocado and cheese and serve alongside tortilla chips.

Enjoy and happy fall, y'all!

Baked Parmesan Chicken & Tomatoes

Chicken Parmigiana is one of my favorite dishes to order at nice Italian restaurants. This is my lightened up, easy-to-follow recipe for you to try at home! Sometimes I serve over pasta but on days where I need some more greens in my life I choose to (errrr make myself) steam up some broccoli or asparagus to serve alongside this savory chicken.

Ingredients

For the tomato sauce:
½ sweet onion, diced
1 tbsp extra virgin olive oil

1 can basil, garlic & oregano diced tomatoes

1 tsp salt & pepper 
½ tsp parsley
¼ c Parmesan cheese

For the chicken:

2-3 large chicken breasts (slice in half if they are really thick so they cook evenly)
1 tbsp butter
1 garlic clove, minced
½ cup panko bread crumbs
½ Italian flavored bread crumbs

fresh mozzarella cheese, sliced (2-3 slices per breast)
¼ cup Parmesan cheese

Directions

Preheat oven to 400°. 

Tomato sauce:

Step One

Heat olive in small saucepan over medium-high heat. Sauté onion until translucent, maybe 4-5 minutes.

Step Two
Meanwhile, process tomatoes in food processor for about 30 seconds.

Step Three

Add tomatoes, salt, pepper, parsley and Parmesan into saucepan. Bring to a boil, then reduce heat and let simmer for 15-20 minutes.

Chicken:

Step Four

Heat butter in small sauté pan on medium-high heat. When butter is melted, add in garlic and sauté for a minute. Set aside and let cool for 2-3 minutes.

Step Five
While butter is cooling, mix together bread crumbs and Parmesan cheese.

Step Six
Dip chicken in butter then into bread crumb mixture. Set in a baking dish.

Step Seven
Cook chicken for 20 minutes, or until slightly browned. 

Step Eight
Add tomatoes and place slices of fresh mozzarella on top. Bake for an additional 20- 25 minutes (or until cooked through/cheese is bubbling up a little). 

Serve with some fresh sauteed vegetables for a low-carb, tasty meal. Enjoy, y'all!

Slow-Roasted Garlic Chicken

Who doesn't love a slow-roasted chicken (or slow-roasted anything for that matter)? Add this recipe to your list of easy dinners...literally 10 minutes (if that) of prep time and the Crock Pot does the rest for you. I served it with some greens and creamy grits, but any sides will be a perfect complement to this juicy and flavorful chicken.

Ingredients
1 small (4-5 lb) fryer chicken
1 tsp each: salt, pepper, paprika

2 tsp extra virgin olive oil

2 tbsp butter, sliced in ¼ inch pieces
¼ cup sliced sweet onion, sliced

6-7 garlic cloves (unpeeled)
¼ c chicken broth

Needed:medium-large size Crock Pot

Step One

Remove chicken from packaging, trim and clean thoroughly (removing insides from body cavity). Also make a couple small slits in skin so you can insert butter later on. Set on a platter and pat dry.

Step Two

Turn Crock Pot on low setting. Layer your onions and garlic on the bottom.

Step Three
Mix spices and olive oil together until it becomes a paste. Spread over both sides of chicken. Take 3-4 slices of your butter and put under the skin. Place chicken on top of onions and garlic.

Step Four

Place remaining butter around chicken and add your chicken broth along the sides

Step Six
Let cook on low for 5-6 hours, checking every once in a while.

Step Seven
Carefully remove chicken and place in roasting pan (it will be very tender). Broil for 4-5 minutes or until golden brown. Let sit 10 minutes before serving.

Enjoy, y'all!

Homemade Meatballs

Everyone needs a good go-to meatball recipe! This one is simple and savory. The combo of the ground beef, sausage, garlic, fresh herbs and freshly grated Parmesan create a classic meatball with an added punch of flavor.  You will want to eat them plain... right out of the oven... or with tomato sauce... on a sandwich or flatbread for leftovers... the list goes on. These are on repeat at the Fry house year-round -- I hope y'all enjoy them as much as we do!

Ingredients
1 lb. (lean) ground beef
½ lb. pork sausage
½ cup sweet onion, diced
2 green onions, diced
2 cloves garlic, minced (or you can use 2 tbsp jarred minced garlic)
¾ c Parmesan cheese, freshly grated
¾ c garlic + herb bread crumbs
2 eggs, lightly beaten
2 tbsp parsley (fresh or dried)
1 teaspoon salt
½ teaspoon pepper
dash red pepper flakes
¼ c water
olive oil

Preheat oven to 350°.

Heat oil over medium-high heat in sauté pan. Sauté onions and 1 teaspoon salt until translucent, about 4-5 minutes. Add in garlic and cook an additional minute, stirring frequently. Set aside and let cool.

In large mixing bowl (I prefer to use my KitchenAid so it does most of the work for me), blend together the meats, cheese, bread crumbs, eggs, parsley, remaining salt, pepper, red pepper flakes. Add in your onion mixture and water then mix one final time.

Roll meat mixture into preferred size (I make them about the size of a golf ball). This recipe should make about 25-30 meatballs.

Bake on a parchment or foil lined baking sheet for 25-30 minutes or until cooked through, turning once halfway. 

Serve however your heart desires! In the picture above I added them to some garlic & basil marinara and let the sauce heat through for about 20 minutes (to add a little more flavor). They also freeze well if you want to double the batch and save some for an easy weeknight meal later on.

Enjoy, y'all!  

Fried Okra Tacos

I love okra season. I wish it was year round...but because that's not possible, during the months of August and September I make it as often and in as many ways as I can. I also freeze several bags so I can enjoy in December (even though it's not quite the same). 

My hands down absolute favorite way to enjoy okra is fried up in these tacos. Melt in your mouth good. Please trust me on this and go get the ingredients tomorrow! You will never look at okra the same way again, y'all.

Ingredients
For the okra:
1 lb okra, washed and cut into ½ inch slices
¾ cup self-rising buttermilk cornmeal

1 tsp each salt & pepper
¼ tsp garlic powder & red pepper flakes

a handful of pickled jalapenos (optional)

canola oil

For the taco fixings:
flour tortillas
tomatoes, chopped
green onions, diced
black olives, sliced
lettuce, shredded
Monterey jack cheese, shredded
avocado or guacamole 

Heat oil in cast iron skillet on medium-high heat. Meanwhile, take cut up okra (and jalapenos if you want an extra kick of flavor), corn meal and spices and shake together in a large ziplock. 

Once oil is nice and hot (this is key to good frying) pour okra into pan. Let cook on one side 7-8 minutes, flip once and cook on remaining side 7-8 minutes or until golden brown.

Load up your tortillas with all the fixings and top with okra. Enjoy, y'all!

Tomato, Scallion & Ham Quiche

Quiche plays a big role in many of our weekends around here. So many ways to change it up depending on what ingredients you have on hand. The Tomato, Scallion & Ham Quiche was my latest creation. Easiest part: pre-made pie crust (there's nothing wrong with taking a shortcut sometimes).

Ingredients
6 large eggs
1 cup half & half
2 scallions, diced
1 roma tomato, sliced
½ cup honey ham, diced
½ cup colby jack cheese
1 tbsp parmesan cheese
½ teaspoon salt & pepper
1 refrigerated pie-crust, thawed (and placed in glass pie plate)

Preheat oven to 350°.

Beat eggs, half & half and spices until blended. Place ham, cheese and scallions in bottom of crust. Evenly spread tomatoes on top. Pour egg mixture over other ingredients and cook for 35-40 minutes, or until eggs are set.

Enjoy, y'all!