Recipes: Best of Fall

CHICKEN CHILI WITH VERDE SAUCE

CHICKEN CHILI WITH VERDE SAUCE The creaminess and subtle flavors of this chili truly set it apart. 1          small onion, chopped 4          tablespoons butter 1/4      cup flour 4          cups chicken broth 1          cup shredded Monterey …
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Spicy Pretzels

A yummy little tailgate take-along or dove field snack and easy like Saturday morning! 1 16-ounce bag pretzel grids 1 package Hidden Valley Ranch Dips Mix 1/2 teaspoon dill weed 1/2 teaspoon ground red pepper 1/2 cup canola oil Mix …
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Bacon-Wrapped Pretzel Sticks

  A perfectly sweet, salty and spicy accessory to savor during cocktail hour or a cozy morning brunch! As seen on the Savvy Soiree blog. 1 1/2 cups brown sugar 1 1/2 teaspoons cayenne pepper 12 strips of bacon (not …
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Wild Rice and Edamame Salad

Chef Hayden Hall’s quick and easy rice salad with edamame, an unexpected veggie component. Garnish with shaved radishes for a chef-prepared touch. 4 cups cooked wild rice 3 tablespoons chopped fresh parsley 2 cups shelled cooked edamame, thawed if frozen …
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Arugula and Artichoke Stuffed Sweet Potatoes

These hearty, stuffed sweet potatoes from Chef Hayden Hall’s “Delta-chic Dinner for 6” menu in The Fall Issue are a crowd pleaser! 3 medium sweet potatoes Olive oil, for drizzling 2 handfuls arugula 1/2 cup chopped artichoke hearts 1/2 teaspoon salt …
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