Bring on the Fall. This week seems to be one of the hottest in the whole summer – just when I’m thinking of pumpkin lattes and vanilla and sweet potatoes.
I look forward to evenings when I can snuggle on the couch under a blanket with my hubs – watching a movie – after the boys go to bed – knowing that it is getting cool outside!
Patchwork Butternut Squash, Kale, & Chicken Pot Pie
Recipe Type: Main Dish
Cuisine: Southern
Author: the charming south kitchen
Prep time:
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Serves: 6-8
A fall flavored pot pie with chicken, butternut squash, and kale
Ingredients
2 chicken breasts, cut into pieces
1 onion, diced
1 garlic clove, minced
2 T unsalted butter
2 T evoo
1 1/4 cup diced butternut squash
1/2 tsp fennel seeds
1/2 tsp white pepper
1 1/2 tsp kosher salt
1/2 tsp black pepper
2 massive handfuls of chopped kale
1/3 cup shredded parmesan cheese
1 pie crust, torn in pieces
Instructions
Heat the oven to 350.
In cast iron skillet, heat oil and butter. Add in onion and cook for about 3-4 minutes.
Add garlic and cook for about 1 minutes
Add squash and cook for about 5 minutes.
Remove from pan.
Cook the chicken in same pan until done.
Combine the vegetables, chicken, spices, and cheese.
Pour into a deep dish pie pan. Cut strips of pie crust and make a lattice or patchwork pattern out of them. Layer on top of pot pie.
Cook for about 45-50 minutes or until top crust is golden brown.
3.2.1311
I’d never made a pot pie until I moved back to Raleigh in 2010. My boss’s wife – and friend – made a delicious one and said it was so easy – well, this one is too and has wonderful Fall flavors!
The longer you are married to your spouse, the more you begin to think like him (or her) and what the other person likes or dislikes becomes you. That is probably how the old adage got started by saying the longer a couple is married they look more and more like each other.
My Mister and I have only been married for (almost) 3 years. One of the blessings of those three years is having someone to cook (and bake) for all the time. Some women find that daunting. I find it challenging in a good way – but I also need to eat out sometimes, even if it is Chick-fil-A.
One of the things that my Mister loves is fruit desserts. So, I wanted to create a sweet fruit recipe that he could enjoy. Two of the unmistakable tastes of summer to me are lemons and bluberries. I remember picking buckets of blueberries at Huber’s Family Farm up in southern Indiana when I lived in Louisville. I could eat a lot just standing there picking in – never filling up my bucket. (To anyone from Huber’s reading this – I really didn’t, I may have snuck one or two (berries, not buckets).
So, with Italian cheeses on hand and some blueberries and lemons, I set out to create this tart. Enjoy the final days of summer!
Blueberry Italian Cheese Tart
Recipe Type: dessert
Cuisine: Tart/Fruit
Author: the charming south kitchen
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Serves: 10
A creamy, cheesy sweet tart with blueberries and lemon
Ingredients
For the crust:
1/4 cup powdered sugar
3/4 tsp vanilla extract
1 egg yolk
1/8 tsp kosher salt
1 stick butter, unsalted, melted
1 1/4 cup all-purpose flour
For the filling:
8 oz whole milk ricotta cheese
8 oz mascarpone cheese
2 eggs
1 egg yolk
1/3 cup powdered sugar
1/2 tsp real maple syrup
juice of 1 lemon
For the fruit topping:
Whole blueberries
zest of one lemon
Instructions
For the crust:
Mix everything together and press into a removable bottom 9.5 inch tart pan. Put in freezer for about 20 minutes. Poke holes with a fork in bottom of crust. Bake covered with foil for 15 minutes (at 350). Remove foil and bake for another 15. Let cool to room temperature.
For the filling:
Mix everything and combine until no more lumps. Pour filling into cooled crust and bake at 350 for another 40-45 minutes or until filling is set. Let cool slightly
For the topping:
Mix the blueberries with the lemon zest. Scatter on top of tart.
Set in fridge until cold. Serve with cool whip or homemade whipped cream and a sprig of mint – and preferably some decaf!
Another week, another menu plan. Here we go! And this week, toward the end, we get visitors – my parents (Mimi and Pops) are coming for a short visit – so I will enjoy going out to dinner with them and have a food prep helper in the kitchen.
Butternut Squash, Kale, Chicken Skillet Bake (variation from this recipe that I got from a friend on Instagram)
Asparagus Ham and Mozzarella Frittata
Fig Flank Steak with an Asian Salad (an idea I got from a friend)
Fall – I think for a lot of us kitchen people its one of our favorite seasons. Pumpkin. Cinnamon. Sweet Potatoes. Apples.
But, I don’t think I had ever experienced a Fall season until I moved to North Carolina in 2000. See, I grew up in central Florida. The only two seasons we had were Summer and Christmas Day (and some years we only had one season). I loved it. I was close to Disney World though I only remember going in high school and college when I would do Night of Joy with the youth groups. I was close to the beach (though we had a pool, so my Dad couldn’t figure out why we needed to spend money going to the beach).
But, I remember moving to Wake Forest, North Carolina to start seminary right before a huge snow storm – rethinking the whole moving north thing. But, then fall came around at the start of my second semester. I adored the sound the leaves made as I walked through them on my way to class. I loved wearing jackets with my jeans (even though I would sport some flipflops usually). I loved sitting down with a warm cup of chai or steamed milk or hot chocolate to study out on the lawn. The bright blue Fall sky against the browns and yellows and reds of the leaves. Gorgeous.
And of course, Fall brings pumpkin! I could eat pumpkin goodies year round, but yesterday when I stepped outside for an early morning out, and felt the slightly cooler Atlanta air, I knew I was ready for Fall. So, I whipped up these pumpkin butter muffins for my mister. They were a winner. (This recipe was inspired by Joy the Baker)
Pumpkin Butter Whole Wheat Millet Muffins
Recipe Type: Muffins
Cuisine: Breakfast
Author: the charming south kitchen
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Serves: 10
Hearty and healthy muffins, of course with some chocolate. Perfect for Fall mornings or evenings!
Ingredients
1/2 cup vegetable oil
3/4 cup packed light brown sugar
2 eggs
1 jar (10 oz) pumpkin butter (I used Trader Joe’s)
2 tsp vanilla extract
1 3/4 cup whole wheat flour
1/2 tsp salt
1 tsp baking soda
1/2 cup dry millet (I found in bulk aisle at Whole Foods)
3/4 cup mini semi-sweet chocolate chips
1/4 cup milk
juice of 1/2 lemon
Instructions
Preheat oven to 350
Grease or line 10 muffin cups
Mix wet ingredients (up through vanilla)
Combine dry and add to the wet mixture
Mix the milk and the lemon juice then add to muffin mixture.
Fold in chocolate chips.
Spoon into muffins tins.
Bake for about 19 minutes or until muffins are done.
Cool and eat. My husband ate one topped w some raw honey this morning.
Summer food should be pretty. The sun is shining. The gardens are bursting with fragrant herbs and brightly hued fruits the way God imagined and created them.
While I didn’t grow the items found in this summer salad, I did buy them at the Whole Foods in Buckhead (a delightful shopping, eating, and living area of Atlanta). This Whole Foods takes the cake on any one I’ve been in. The produce alone would be reason to keep coming back to it again and again. I remember the first time I took our older son in there. He exclaimed “watermelon” while looking at the sample containter of beautiful red, completely juicy, delicious watermelon. (And that was the first time he had said it!)
And another favorite thing I love about this salad is the dressing. I do love to make my own, but when you’ve found a simple summer vinaigrette such as this one: Brianna’s Real French – why waste the time in making my own? It is slightly tangy and fragrant and rests lightly on any food you put it on (this salad and our pink grapefruit salad are our two favorites). And if you want to know where to get the delicious Yard Blend that I use in this side dish, contact my friend Jayme over at Holly and Flora.
So, without further ado – here is a perfectly simple summer side dish that would be a great accompaniement to your next light summer affair. Get some crusty bread, cheese, wine, berries, and this – night well made.
Later this week, I’ll give you a “state of the blog” address. After a long discussion earlier this week, I will be narrowing my focus here on the blog and in life – and be able to really master one area and serve my family, those who come into my home, and our church well during this season of life.
Here’s what I’m making this week:
BBQ Pork Chops (recipe forth coming)
Roasted Chicken with a Dill Aoli on Sourdough (Sandwich of the Week)
Pretzel No Bakes (Two Peas just had a little baby this past week – congrats!)
Green Smoothie for breakfast (my husband drank one the other day and said he felt amazing all morning. Its a wonder what healthy foods will do for your body!)
The picture above is of a queso quiche I made late last week and I am eager to share the recipe with yall – since we certainly ate it all quickly.
Enjoy. Please tell me what foods you are cooking this week!
