September 2018 - Hearty Fall Recipes

Ready for some killer fall recipes?  It time to break out the crock pot for some hearty fall soups, stews and chili's.  A huge thank you goes out to this month's IPO Featured Organizer, Laura Lord for sharing some of her favorite recipes with us! I can't wait to try the white chili with home made beer bread and whiskey butter! Enjoy! And, as always don't hesitate to let us know if you have questions or comments.  Happy Fall from Iowa Professional Organizers!

Skiers' Sweet and Sour Stew

 3 TBSP vegetable oil  2 lbs round steak, cut into 1-inch cubes  15-oz can tomato sause  2 tsp chili powder  2 tsp paprika  ¼ cup packed light brown sugar  1 tsp salt  ½ cup cider vinegar  ½ cup light corn syrup  2 cups peeled and sliced carrots  2 cups chopped onions  1 large green bell pepper, cut into 1-inch squares  1 4-oz can pineapple chunks, drained  6 small round loaves of sourdough bread (optional)  Makes 6 servings. Heat oil in skillet and brown round steak. Transfer to crock pot or large kettle. Stir in tomato sauce, chili powder, paprika, brown sugar, salt, vinegar, corn syrup, carrots, onions, green pepper and pineapple. Cover and simmer for 6 hours or until meat is tender. Serve in individual bowls or hollowed-out rounds of bread.

3 TBSP vegetable oil

2 lbs round steak, cut into 1-inch cubes

15-oz can tomato sause

2 tsp chili powder

2 tsp paprika

¼ cup packed light brown sugar

1 tsp salt

½ cup cider vinegar

½ cup light corn syrup

2 cups peeled and sliced carrots

2 cups chopped onions

1 large green bell pepper, cut into 1-inch squares

1 4-oz can pineapple chunks, drained

6 small round loaves of sourdough bread (optional)

Makes 6 servings. Heat oil in skillet and brown round steak. Transfer to crock pot or large kettle. Stir in tomato sauce, chili powder, paprika, brown sugar, salt, vinegar, corn syrup, carrots, onions, green pepper and pineapple. Cover and simmer for 6 hours or until meat is tender. Serve in individual bowls or hollowed-out rounds of bread.

Johnsonville Chiliville Chili

 1 lb Johnsonville Italian Ground Mild, Sweet or Hot Italian Sausage  1 lb ground beef  1 medium onion, chopped  3 celery ribs, chopped  3 garlic cloves, minced  3 cans (14.5oz each) diced tomatoes with green pepper and onions  2 cans (16oz each) kidney beans, rinsed and drained  1 can (14.5oz) beef broth  1 can (6oz) tomato paste  2 Tbsp brown sugar  1 Tbsp chili powder  2 tsp ground cumin  1 Tbsp Worchestershire sauce  ½ tsp crushed red pepper flakes  Shredded cheddar cheese optional  In a large saucepan, cook sausage and ground beef over medium heat until no longer pink; drain. Add the onions, celery and garlic. Cook and stir for 5 minutes or until tender. Stir in the tomatoes, beans, broth, tomato paste, brown sugar, chili powder, Worchestershire sauce, cumin and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Sprinkle with cheese.

1 lb Johnsonville Italian Ground Mild, Sweet or Hot Italian Sausage

1 lb ground beef

1 medium onion, chopped

3 celery ribs, chopped

3 garlic cloves, minced

3 cans (14.5oz each) diced tomatoes with green pepper and onions

2 cans (16oz each) kidney beans, rinsed and drained

1 can (14.5oz) beef broth

1 can (6oz) tomato paste

2 Tbsp brown sugar

1 Tbsp chili powder

2 tsp ground cumin

1 Tbsp Worchestershire sauce

½ tsp crushed red pepper flakes

Shredded cheddar cheese optional

In a large saucepan, cook sausage and ground beef over medium heat until no longer pink; drain. Add the onions, celery and garlic. Cook and stir for 5 minutes or until tender. Stir in the tomatoes, beans, broth, tomato paste, brown sugar, chili powder, Worchestershire sauce, cumin and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Sprinkle with cheese.

Creamy White Chili

 2 cans great northern beans  2 16-oz cans chicken broth  2 lbs cooked chicken, cut into 1-inch cubes  1 14-oz jar medium salsa  1 can cream of chicken soup  4oz shredded Cheddar or Colby jack cheese  Serves 6. Simmer beans, broth and chicken for 5 minutes. Add soup and stir well. Add salsa and simmer for 1 hour, stirring occasionally. Add cheese before serving.

2 cans great northern beans

2 16-oz cans chicken broth

2 lbs cooked chicken, cut into 1-inch cubes

1 14-oz jar medium salsa

1 can cream of chicken soup

4oz shredded Cheddar or Colby jack cheese

Serves 6. Simmer beans, broth and chicken for 5 minutes. Add soup and stir well. Add salsa and simmer for 1 hour, stirring occasionally. Add cheese before serving.

Whiskey Butter

 On medium speed, beat 1 cup salter butter, at room temperature until light and fluffy. Add 4 tsp whiskey, 2 Tbsp chopped parsley and 1 clove minced garlic, mixing well. Spoon into a small crock or roll into a log and wrap in parchment paper; freeze until set (about 30 minutes) and chill until ready to serve.

On medium speed, beat 1 cup salter butter, at room temperature until light and fluffy. Add 4 tsp whiskey, 2 Tbsp chopped parsley and 1 clove minced garlic, mixing well. Spoon into a small crock or roll into a log and wrap in parchment paper; freeze until set (about 30 minutes) and chill until ready to serve.

Beer Bread

 3 Cups flour – sifted!  3 tsp baking powder (omit if using Self-Rising flour)  1 tsp salt (omit if using Self-Rising flour)  ¼ cup sugar  1(12oz) can of beer  ½ cup melted butter  Preheat oven to 375 degrees. Mix dry ingredients and beer. Pour into a greased loaf pan. Bake 1 hour, remove from pan and cool for at least 15 minutes.  Notes: This recipe makes a very hearty bread with crunchy, buttery crust. If you prefer softer crust, mix the butter into the batter instead of pouring it over the top.  If using non-alcoholic beer, add a packet of Dry Active Yeast or 2 tsp bread machine yeast for proper rise.

3 Cups flour – sifted!

3 tsp baking powder (omit if using Self-Rising flour)

1 tsp salt (omit if using Self-Rising flour)

¼ cup sugar

1(12oz) can of beer

½ cup melted butter

Preheat oven to 375 degrees. Mix dry ingredients and beer. Pour into a greased loaf pan. Bake 1 hour, remove from pan and cool for at least 15 minutes.

Notes: This recipe makes a very hearty bread with crunchy, buttery crust. If you prefer softer crust, mix the butter into the batter instead of pouring it over the top.

If using non-alcoholic beer, add a packet of Dry Active Yeast or 2 tsp bread machine yeast for proper rise.