Fresh fall recipes for the family
GREENSBORO, N.C. — It may not feel like November, but we’re definitely in the full fall season.
On this Recipe Wednesday, FOX8’s Shannon Smith stopped by The Fresh Market in Greensboro to cook up some great fall meals for your family!
Twice-Baked Sweet Potatoes
Makes 8 servings
- 4 medium sweet potatoes (about 8 ounces each)
- 4 slices of chopped bacon
- 1 small chopped onion
- 2 cloves of minced garlic
- 1 (10-ounce) bunch of Tuscan kale, chard, or spinach, tough stems removed and leaves shredded (about 3 cups)
- 2/3 cup of chicken stock
- 2 teaspoons of chopped fresh thyme
- 4 tablespoons of room temperature butter
- 1/3 cup of cream
- 1/2 cup of grated Parmesan cheese
- Salt and freshly ground black pepper
- 1/2 cup of shredded Gruyere cheese
- Preheat the oven to 375°F. Pierce the potatoes in several places with a fork and place them in a single layer on a foil-lined baking sheet. Roast until tender when pierced with a knife.
- Cook the bacon in a skillet over medium heat, stirring often, until crispy. Transfer with a slotted spoon to paper towels to drain and leave the drippings in the skillet.
- Add the onion to the skillet. cook until the onion is tender. Add the garlic and cook for about 30 seconds.
- Add the kale and stock. Cover the pan and cook, stirring occasionally, until the kale is tender. Uncover and cook until any remaining liquid evaporates. Set aside until the potatoes are done.
- Cut each potato in half and use a spoon to scoop the flesh into a large bowl, leaving a 1/4-inch shell, or enough to be sturdy. Set the shells aside.
- Mash the flesh until smooth with a fork hand-held potato masher.
- Stir the kale mixture, thyme, butter, cream, parmesan, and reserved bacon into the sweet potato purée. Season with salt and pepper.
- Divide the sweet potato purée mixture evenly among the 8 shells. Place on a baking sheet and top each with Gruyere cheese.
- Bake for about 15 minutes until the cheese is melted and the potatoes are heated through. Serve warm.
Quick Shrimp and Corn Chowder
Makes about 2 quarts
- 2 tablespoons of butter
- 1 medium chopped onion
- 2 (10 3/4-ounce) cans of undiluted cream of potato soup
- 3 cups of milk
- 12 ounces of peeled medium-size raw, fresh shrimp
- 1 cup of thawed corn kernels
- 1 cup (4 oz.) of shredded Monterey Jack cheese
- Kosher salt, freshly ground black pepper, Old Bay seasoning, and hot sauce
- Serve with: Oyster crackers
- Melt butter in a Dutch oven over medium heat. Add onion and cook 5 minutes or until tender.
- Stir in soup, milk, and pepper. Bring to a boil, stir.
- Reduce heat, add shrimp and, and simmer, stirring often, for 3 to 5 minutes or only until shrimp turn pink. Then, remove from heat.
- Add the cheese and stir until melted.
- Season with salt, pepper, Old Bay, and hot sauce.
- Serve immediately, with oyster crackers.
Quick and Easy Black Bean Soup
Makes about 2 quarts
- 2 tablespoons of olive oil
- 1 medium chopped onion
- 4 large chopped garlic cloves
- 1 1/2 teaspoons of dried Mexican oregano
- 2 teaspoons of ground cumin
- 3 (15-ounce) cans pf black beans, drained, 1 cup of liquid reserved
- 2 (14 1/2-ounce) cans of low-salt chicken stock
- 1 (28-ounce) can of diced tomatoes in juice (preferably Muir Glen fire-roasted)
- 1 1/2 teaspoons of hot pepper sauce
- Kosher salt and freshly ground black pepper
- Garnish with: sour cream and chopped cilantro, to garnish
- Heat the oil in a large pot over medium heat. Add the onion and cook for about 8 minutes until the onions are completely soft.
- Stir in the garlic, oregano, and cumin and cook 1 minute.
- Add the beans, reserved 1 cup bean liquid, stock, tomatoes with juices, and hot pepper sauce. Increase the heat to high and bring the soup to a boil. Reduce the heat to medium-low and simmer until flavors blend and soup thickens slightly, stirring occasionally about 20 minutes.
- Working in batches (filling the blender no more than one-third full each time), purée 2 1/2 cups of soup in a blender until smooth. Mix the purée back into soup in a pot. (Or, partially purée the soup directly in the pot with an immersion blender.).
- Season the soup to taste with salt, pepper, and additional hot sauce.
- Garnish with sour cream and cilantro and serve warm.
Pull-Apart Pepperoni Cheesy Bread
Makes 6 to 8 servings
- 1 round loaf of artisan bread (16- to 20-ounce loaf)
- 1 1/2 to 2 cups (6 to 8 ounces) of shredded mozzarella or Italian blend cheese
- 1/2 cup of finely chopped pepperoni
- 1 teaspoon of dried Italian herb blend
- 1/4 cup of melted butter
- Preheat the oven to 350°F.
- Slice the bread into cubes by scoring the bread in 1-inch intervals across the top. Turn the load 90 degrees and repeat to form 1-inch cubes — do not slice all the way through the loaf. Leave the bottom crust intact with the bread pieces still attached. Sit the loaf on a large sheet of aluminum foil.
- Toss together the cheese, pepperoni, and dried herbs in a small bowl, and gently pry the cubes apart to and fill the gaps with the cheese mixture.
- Drizzle the melted butter over top.
- Pull the foil up over the loaf and twist to close tightly. Bake for 20 minutes. Fold back the foil to uncover the top of the loaf and bake for another 10 minutes until the cheese is totally melted and the top of the loaf is crispy.
- Serve the loaf while still hot from the oven.