Smoky Chipotle Beef Stew
This Smoky Chipotle Beef Stew is a hearty and flavorful dish that’s perfect for crisp fall evenings. The rich taste of beef combined with the smoky heat of chipotle peppers creates a warming and comforting meal that is sure to please. Serve it with crusty bread or over sticky rice for a satisfying dinner that celebrates the flavors of the season.
| Ingredients | Quantity |
|---|---|
| Beef chuck, cubed | 2 pounds |
| Olive oil | 2 tablespoons |
| Onion, diced | 1 large |
| Carrots, sliced | 2 |
| Celery, diced | 2 stalks |
| Garlic, minced | 4 cloves |
| Chipotle peppers in adobo | 2 (or to taste) |
| Beef broth | 4 cups |
| Diced tomatoes | 1 can (14.5 oz) |
| Bay leaves | 2 |
| Ground cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Fresh cilantro | For garnish |
Cooking Steps:
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the cubed beef and brown on all sides. Remove and set aside.
- In the same pot, add the onion, carrots, and celery. Sauté for about 5 minutes, until softened.
- Stir in the garlic and chipotle peppers, cooking for an additional minute.
- Pour in the beef broth, diced tomatoes, and return the browned beef to the pot. Add the bay leaves, cumin, paprika, salt, and pepper.
- Bring the stew to a boil, then reduce heat to low and let simmer for 1.5 to 2 hours, until the beef is tender.
- Remove bay leaves and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.
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Maple-Bacon Brussels Sprouts
Maple-Bacon Brussels Sprouts are a delectable side dish that perfectly captures the essence of fall with their combination of earthy Brussels sprouts, crispy bacon, and the sweet warmth of maple syrup. This dish balances savory and sweet flavors, making it an ideal accompaniment to any fall dinner.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts, trimmed | 1.5 pounds |
| Bacon, chopped | 6 slices |
| Maple syrup | 1/4 cup |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Pepper | To taste |
| Balsamic vinegar (optional) | 1 tablespoon |
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels.
- In the bacon drippings, add the Brussels sprouts and toss to coat. Season with salt and pepper.
- Transfer the Brussels sprouts to a baking sheet and drizzle with maple syrup and olive oil. Toss to combine.
- Roast in the oven for 20-25 minutes, stirring halfway through, until deeply caramelized and tender.
- Remove from the oven; stir in the crispy bacon. Drizzle with balsamic vinegar if desired before serving warm.
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Smoked Paprika Chicken Thighs
| Ingredients | Quantity |
|---|---|
| Chicken thighs, bone-in | 4 (about 2 pounds) |
| Smoked paprika | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | 1 tablespoon, chopped |
Cooking Steps:
- Preheat your oven to 425°F (220°C).
- In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, and black pepper together.
- Pat the chicken thighs dry with paper towels and rub them with olive oil. Then sprinkle the spice mixture evenly over the chicken.
- Place the seasoned chicken thighs on a baking sheet, skin side up.
- Roast in the preheated oven for about 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.
- Remove from the oven, let rest for a few minutes, and serve garnished with fresh parsley.
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Charred Vegetable Chili
Charred Vegetable Chili is a hearty, flavorful dish that brings together a medley of roasted vegetables and beans, seasoned with smoky spices to create a comforting meal perfect for chilly fall evenings. The charred veggies add depth and a slightly smoky flavor, making this chili a delightful addition to your autumn recipes.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Bell peppers (mixed colors) | 2, chopped |
| Zucchini | 1, diced |
| Carrots | 2, diced |
| Onion | 1, chopped |
| Garlic | 3 cloves, minced |
| Canned diced tomatoes | 1 (14.5 oz) can |
| Canned black beans | 1 (15 oz) can |
| Canned kidney beans | 1 (15 oz) can |
| Vegetable broth | 2 cups |
| Smoked paprika | 2 teaspoons |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt and black pepper | To taste |
| Fresh cilantro (for garnish) | 1 tablespoon, chopped |
Cooking Steps:
- Preheat your oven to 425°F (220°C) and toss the bell peppers, zucchini, carrots, and onion with olive oil and a pinch of salt. Spread them on a baking sheet and roast for about 20 minutes, or until charred.
- In a large pot, heat a little more olive oil over medium heat, then add the minced garlic and sauté until fragrant.
- Stir in the roasted vegetables, diced tomatoes, black beans, kidney beans, and vegetable broth. Add the smoked paprika, cumin, chili powder, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, allowing the flavors to meld.
- Serve hot, garnished with fresh cilantro.
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Smoky Black Bean Soup
Smoky Black Bean Soup is a rich and comforting dish that perfectly captures the essence of fall. Packed with protein-rich black beans, aromatic spices, and a hint of smokiness from chipotle peppers, this soup is not only delicious but also easy to prepare, making it an ideal meal for chilly evenings.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1, chopped |
| Garlic | 3 cloves, minced |
| Carrot | 1, diced |
| Canned black beans | 2 (15 oz) cans |
| Vegetable broth | 4 cups |
| Canned diced tomatoes | 1 (14.5 oz) can |
| Chipotle in adobo sauce | 1-2 tablespoons |
| Cumin | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Salt and black pepper | To taste |
| Fresh cilantro (for garnish) | 1 tablespoon, chopped |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion, garlic, and diced carrot until softened.
- Stir in the black beans, vegetable broth, diced tomatoes, chipotle sauce, cumin, smoked paprika, salt, and black pepper.
- Bring to a boil, then reduce the heat and simmer for about 20 minutes, allowing the flavors to develop.
- Use an immersion blender to partially blend the soup for a creamier texture, if desired.
- Serve hot, garnished with fresh cilantro. Enjoy!
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Grilled Salmon With Smoky Maple Glaze
Grilled Salmon with Smoky Maple Glaze is a delightful dish that captures the essence of fall with its sweet and smoky flavors. The tender salmon fillets are coated in a rich glaze made from maple syrup and smoked paprika, giving it a unique twist that is perfect for cozy evenings. This dish not only offers heart-healthy omega-3s but also elevates your dining experience with its balanced flavors.
| Ingredients | Quantity |
|---|---|
| Salmon fillets | 4 (6 oz each) |
| Maple syrup | 1/4 cup |
| Smoked paprika | 1 tablespoon |
| Soy sauce | 2 tablespoons |
| Dijon mustard | 1 teaspoon |
| Olive oil | 1 tablespoon |
| Salt and black pepper | To taste |
| Fresh lemon (for garnish) | 1, sliced |
| Fresh parsley (for garnish) | 2 tablespoons, chopped |
Cooking Steps:
- Preheat the grill to medium-high heat.
- In a small bowl, whisk together maple syrup, smoked paprika, soy sauce, Dijon mustard, olive oil, salt, and black pepper to create the glaze.
- Brush the salmon fillets with the smoky maple glaze and let them marinate for about 15 minutes.
- Place the salmon on the grill and cook for about 4-5 minutes per side, brushing with additional glaze as desired, until the salmon is cooked through and flakes easily.
- Serve the grilled salmon hot, garnished with lemon slices and chopped parsley. Enjoy!
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Roasted Sweet Potato and Sausage Bake
Roasted Sweet Potato and Sausage Bake is a hearty and comforting dish that embodies the flavors of fall. The sweetness of roasted sweet potatoes harmonizes beautifully with savory sausage and aromatic herbs, making it a perfect one-pan meal for chilly evenings. This dish is not only satisfying but also brings a burst of color and nutrition to your dinner table.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes, cubed | 4 medium |
| Sausage (Italian or smoked), sliced | 1 lb |
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Fresh thyme (or dried) | 2 teaspoons |
| Salt and black pepper | To taste |
| Red pepper flakes (optional) | 1/2 teaspoon |
| Fresh parsley (for garnish) | 2 tablespoons, chopped |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss together sweet potatoes, sausage, onion, garlic, olive oil, thyme, salt, pepper, and red pepper flakes until well-coated.
- Spread the mixture evenly on a baking sheet lined with parchment paper.
- Roast in the oven for about 25-30 minutes, stirring halfway through, until sweet potatoes are tender and sausage is browned.
- Remove from the oven and garnish with fresh parsley before serving. Enjoy!
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Smoked Gouda Mac and Cheese
Smoked Gouda Mac and Cheese is a luxurious twist on the classic comfort food that brings a rich, smoky flavor to the table. Perfect for cozy fall evenings, this dish combines creamy cheddar and nutty smoked Gouda, creating a deliciously indulgent meal that will warm your heart. Serve it as a side or a main dish, and it’s sure to be a hit with family and friends!
| Ingredients | Quantity |
|---|---|
| Elbow macaroni | 2 cups |
| Unsalted butter | 4 tablespoons |
| All-purpose flour | ¼ cup |
| Milk | 2 cups |
| Heavy cream | 1 cup |
| Cheddar cheese, shredded | 2 cups |
| Smoked Gouda cheese, shredded | 1 cup |
| Dijon mustard | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Panko breadcrumbs | ½ cup |
| Fresh parsley (for garnish) | 2 tablespoons, chopped |
Cooking Steps:
- Cook macaroni according to package instructions; drain and set aside.
- In a large saucepan, melt butter over medium heat, then whisk in flour to create a roux. Cook for 1-2 minutes until golden.
- Gradually whisk in milk and cream, cooking until thickened.
- Stir in cheddar and smoked Gouda until melted and smooth. Add Dijon mustard, salt, and pepper.
- Combine the cheese sauce with the cooked macaroni and stir well.
- Transfer to a baking dish, top with panko breadcrumbs, and bake at 350°F (175°C) for 20-25 minutes until the top is golden and crispy.
- Garnish with fresh parsley before serving. Enjoy!
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Chipotle Lentil Tacos
Chipotle Lentil Tacos are a hearty, flavorful option that perfectly captures the essence of fall with their smoky and spicy notes. Packed with protein-rich lentils and infused with chipotle seasoning, these tacos offer a satisfying and nutritious dinner that can easily impress both vegetarian and meat-loving guests alike. Serve them up with fresh toppings for a deliciously customizable meal!
| Ingredients | Quantity |
|---|---|
| Brown or green lentils | 1 cup |
| Vegetable broth | 2 cups |
| Olive oil | 1 tablespoon |
| Onion, chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Chipotle peppers in adobo sauce | 2 peppers, chopped |
| Cumin | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Salt | To taste |
| Corn tortillas | 8 |
| Fresh cilantro, chopped | For garnish |
| Avocado, sliced | For serving |
| Lime wedges | For serving |
Cooking Steps:
- Rinse and cook lentils in vegetable broth according to package instructions until tender, about 20-25 minutes.
- In a skillet, heat olive oil over medium heat; sauté onion and garlic until soft.
- Stir in cooked lentils, chipotle peppers, cumin, smoked paprika, and salt. Cook for 5-7 minutes until flavors meld.
- Warm corn tortillas in a separate pan or microwave.
- Assemble tacos by placing lentil mixture in tortillas and top with fresh cilantro, avocado slices, and lime wedges. Serve and enjoy!
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Barbecue Pulled Pork Sandwiches
Barbecue Pulled Pork Sandwiches are a quintessential smoky-flavored dish that perfectly embodies the comforting essence of fall. The slow-cooked pork is infused with rich barbecue sauce and spices, creating tender, juicy meat that’s perfect for serving on soft buns. This dish is ideal for gatherings, offering a satisfyingly smoky and savory experience that will delight your guests.
| Ingredients | Quantity |
|---|---|
| Pork shoulder (boneless) | 3 pounds |
| Barbecue sauce | 2 cups |
| Onion, chopped | 1 medium |
| Garlic powder | 1 tablespoon |
| Onion powder | 1 tablespoon |
| Paprika | 1 tablespoon |
| Brown sugar | 2 tablespoons |
| Black pepper | 1 teaspoon |
| Salt | To taste |
| Apple cider vinegar | 1/2 cup |
| Hamburger buns | 8 |
| Coleslaw (optional) | For serving |
Cooking Steps:
- In a slow cooker, combine the pork shoulder, chopped onion, garlic powder, onion powder, paprika, brown sugar, black pepper, salt, and apple cider vinegar.
- Pour half of the barbecue sauce over the pork and cover the slow cooker. Cook on low for 8 hours or high for 4 hours until the pork is tender and easily pulled apart.
- Once cooked, shred the pork using two forks and mix in the remaining barbecue sauce.
- Serve the pulled pork on hamburger buns and top with coleslaw if desired. Enjoy your smoky, flavorful dinner!
Fire-Roasted Tomato and Basil Risotto
Fire-Roasted Tomato and Basil Risotto is a creamy and comforting autumn dish that brings a delightful smoky flavor to your dinner table. This recipe features perfectly cooked Arborio rice, infused with the rich essence of fire-roasted tomatoes and fresh basil, making it a perfect accompaniment to those crisp fall evenings.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 ½ cups |
| Fire-roasted tomatoes | 1 can (about 14 oz) |
| Vegetable or chicken broth | 4 cups |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tablespoons |
| Fresh basil, chopped | ½ cup |
| Parmesan cheese, grated | ½ cup |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a saucepan, heat the vegetable or chicken broth over low heat and keep it warm.
- In a large skillet, heat olive oil over medium heat, then add the chopped onion and sauté until translucent. Add minced garlic and cook for another minute.
- Stir in the Arborio rice, allowing it to toast for a couple of minutes before adding the fire-roasted tomatoes.
- Gradually add the warm broth, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue until the rice is creamy and al dente (about 18-20 minutes).
- Stir in the fresh basil, grated Parmesan, salt, and black pepper. Adjust seasoning to taste.
- Serve your fire-roasted tomato and basil risotto warm, garnished with extra basil if desired. Enjoy the smoky richness!
