FALL FAVORITES from The Stocked Pot and Company Cooking School and Culinary Team Building Events and Cooking Parties

Well, it is finally here–no matter how hard we wished it would last forever, the “official” end of summer marked by Labor Day has come and gone.  The kids are back in school and schedules are hectic again, so what are some good quick and easy recipes for fall?  September brings us several great national food holidays and we have the recipes to help you celebrate them!

National Hot Dog Day is the month of September and all kids love hot dogs.  To make a hot dog dish that gives the grownups something to look forward to, how about making chili—which is a great, hearty fall dish–for the adults which can also go on top of the hot dog.  Add a side salad and you have a quick meal.  Here’s our recipe:

Easy Crock Pot Chili

 

Ingredients:

  • 3 tablespoons vegetable oil
  • 2 medium yellow onions, medium dice
  • 1 medium red bell pepper, medium dice
  • 6 medium garlic cloves, finely chopped
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 2 pounds lean ground beef
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1 (28-ounce) can diced tomatoes
  • 1 (14-ounce) can tomato sauce
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 1/4 cup coarsely chopped pickled jalapenos or green chilies, drained

For serving:

  • Shredded cheddar cheese
  • Thinly sliced scallions
  • Sour cream

Directions:

  1. Heat the oil in a large frying pan over medium heat until simmering. Add the onions and bell pepper, season with salt and cook, stirring occasionally, until softened, about 8 minutes.
  2. Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.
  3. Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.

4.   Stir in the jalapenos or green chilies. Taste and season with salt as needed, and serve with    the cheese, scallions, and sour cream (You may want to serve to the kids on the hot dogs before you add the spicy peppers)

 

 

If making breakfast isn’t possible during a hurried school day, how about breakfast for dinner?  We know lots of families that don’t reserve breakfast food just for the morning and September 23 just happens to be National Pancake Day! How about celebrating like The Stocked Pot does with a wonderful Apple Pie Pancakes recipe—this is a great way to use those fall apples!

 

Apple Pie Pancakes

Ingredients:

Pancakes
Dry Mix

1 cup all-purpose flour

2 tablespoons light brown sugar, packed
1 teaspoon baking powder
2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove

1/8 teaspoon salt

Wet Mix
1 cup whole milk
1 large egg
1 tablespoon unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract

Mix-In
1 cup grated apple
Butter or vegetable oil for skillet

Directions:

  1. Pancakes – In a medium bowl, whisk together the dry ingredients.
  2. In a measuring cup or small bowl, measure out the milk. Add the remaining wet ingredients and beat until combined.
  3. All at once, add the wet ingredients to the dry ingredients, and mix until just combined. The batter should have some small to medium lumps; don’t over mix or try to stir them smooth.
  4. Gently fold in the grated apple.
  5. Preheat your skillet over medium heat and brush with 1 1/2 teaspoons of butter or 1 teaspoon vegetable oil.
  6. Using a 1/4-cup measure, scoop batter onto warm skillet. Cook for 1 to 2 minutes until small bubbles form on the surface of the pancakes, and then flip.
  7. Reduce the heat to medium-low and cook on the opposite side for about 1 minute, or until golden brown. Transfer cooked pancakes to a baking sheet and place in a preheated 200F oven to keep warm.
  8. Repeat the process with the remaining batter, adding more butter or oil to the skilled when needed. Serve immediately.

And, if you didn’t get a chance to celebrate September 9 National “I Love Food” Day, come celebrate with The Stocked Pot by taking one of our cooking classes—we celebrate this day EVERY DAY at The Stocked Pot!

 

Thank you for considering using our services. Please call or send us email and tell us about your cooking event or ask a question.

The Stocked Pot Cooking and Company Cooking School and Culinary Team Building Events serves the entire Piedmont Triad area; Winston Salem, Greensboro and High Point, including Charlotte, Chapel Hill, Raleigh and all surrounding cities. The Stocked Pot and Company Cooking School and Culinary Team Building Event serves the entire state of North Carolina, including Southern Virginia and Northern South Carolina. Contact us by calling 336-499-5844, or email at TheStockedPot@gmail.com or use our contact us form at http://www.funculinaryteambuilding.com/contact/

 

The Stocked Pot & Company is a Piedmont Triad culinary event planning company specializing in culinary team building events, culinary cooking parties, culinary cooking school and catering by the Piedmont Triad’s and North Carolina’s Premier Caterer, Catering by Simple Elegance.

The Stocked Pot & Company
381 Jonestown Rd.
Winston-Salem, NC 27104

Mailing Address:
353 Jonestown Road, Suite 157
Winston-Salem, NC 27104

Phone: 336-499-5844
Email
Two Websites To Visit: thestockedpot.comhttp://www.funculinaryteambuilding.com/