Autumn is my favorite season of all. Back in the day when women were having their colors done I found that I was an autumn, with near black hair that was actually the darkest of dark auburns, extremely light skin and green eyes that I like to describe as the color of fresh cow manure.  Romantic, huh?

I always loved spicy perfumes, spicy scents, and autumn colors so I suppose I am autumn right to the center of my soul. The things I like the best are the easy recipes of the fall season.

Braised Chicken with Farfalle Is Autumn Easy
This recipe is so perfect for those autumn days when you would just rather be outside than cooking. You can make it as a slow cooker recipe and allow the flavors to simmer all day. Be warned though – when you open the door you are going to be smacked in the face with the most intoxicating scent since that amazing fresh from Heaven new baby smell.

This recipe is based on a recipe for braised rabbit in my CIA cookbook. I changed it up and slow cooked it so it was butter tender and perfect for serving over whole wheat farfalle for a rustic, filling meal. Serve it with a simple salad, rosemary-cracked pepper bread, and maybe a baked apple or poached pear for dessert. A glass of Chardonnay was just right with this.

This braised chicken with farfalle is my entry to this weeks Presto Pasta Night. This week it is hosted by Ruth, the Pasta Diva herself.

Braised Chicken with Farfalle

• 1 pound mushrooms, sliced
• 3 cups chicken broth
• 2 Tbs olive oil
• 1 1/2 cups shallots
• 2 cups sliced carrots
• 1 cup celery
• 1 cup canned plum tomatoes
• 1/2 cup roasted red peppers
• 2 cups white wine
• 3 bay leaves
• 1 tsp thyme
• 2 springs fresh rosemary
• 4 cloves
• 1 tbs culinary lavender buds
• Salt and pepper to taste
• Flour for dredging
• 2 lbs of chicken breast, cut in large cubes OR 2 chickens quartered
• 2 lbs of whole wheat farfalle, cooked in salted water

1. Sprinkle the chicken with salt and pepper and brown on all sides in the olive oil about 10 minutes.
2. Remove the chicken from the oil and add the shallots, mushrooms, and celery. Saute until vegetables begin to soften.
3. Add broth and one cup of the wine to a slow cooker turned on medium. Add all of the rest of the ingredients except the pasta.
4. Slow cook for 6 to 8 hours, until chicken is very tender.
5. Add the remaining wine and cook 15 more minutes
6. Serve in shallow bowls over buttered Farfalle, sprinkled with grated Parmigiano Reggiano

serves 8

image:marye audet

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Slow Cooker Red Cabbage and Sausage

• 1  head red cabbage, shredded
• 4 tart apples, cored and diced
• 1 tablespoon lemon juice
• 1/2 cup Chardonnay or Gewürztraminer
• 1 tablespoon butter
• 1 small onion, chopped
• 1 clove garlic, chopped
• Black pepper to taste
• 1 orange, sliced
• 1 pound kielbasa sausage, cut into pieces

Toss it in the slow cooker and let it cook on low for 6- 8 hours. The house will smell great.

Serves 6-8

image:MaryeAudet

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Sigh, no matter how many images I take …it still..looks like…ABC food. You know, A-lready B-een  C-hewed? Yeah. So, if you are big enough to NOT judge a book by it’s cover then you will probably be treated to one of your new favorite comfort foods.

King Ranch Chicken is an amazing combination of cooked chicken, corn tortillas, Ro-tel tomatoes, cheese, and cream with a few other things thrown in for good measure. It is the Tex-Mex version of Mac and cheese and DANG! it is good stuff.

You can vary the amount of chicken depending on your budget. I always just poach it and use the leftover  broth for soup.

Easy? I threw this together a couple of days after my surgery. You can make it ahead and refrigerate, make it ahead and freeze, or make it and eat it. You can also cook it in a slow cooker. Awesome stuff.

And there probably won’t be left overs.  If there are? Call me..I will be there in a heartbeat.

King Ranch Chicken Casserole

• 2 to 4 skinless, boneless chicken breast halves, cooked
• 1 cup chicken broth, or leftover broth from poaching chicken
• 1 1/2 cups chopped onion
• 2 cups half and half cream
• 8 oz cream cheese, cut in chunks
• 1/4 cup flour
• 1 tsp cumin
• 1 cup chopped poblano pepper
• 1/2 cup chopped red bell pepper
• 3 cans Ro-tel tomatoes
• 1/4 cup fresh, chopped cilantro
• 24 corn tortillas, torn in pieces
• 3 cups shredded Colby- Jack cheese (or cheddar)

1. Preheat oven to 375F
2. saute onion and peppers in a little oil until soft
3. Add the broth
4. whisk in the flour and cumin until smooth
5. Add cream cheese and cream and simmer until the cream sauce is thickened, whisking often
6. Adjust seasonings
7. Stir in Ro-tel and cilantro
8. Set cream sauce mixture aside
9. Oil a 13×9 inch casserole. add a layer of tortillas, then a layer of cheese, then a layer of chicken. Repeat layers several times until all the ingredients are used up. Pour Sauce over all and top with a layer of shredded cheese
10. Bake for 35-40 minutes

Serves 8

image:marye audet

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You are drooling aren’t you?

Yeah…I am not talking about the stuff in a box. We are talking the real thing…oozing melted cheese, creamy goodness and crunchy crumbs on top. Budget friendly? Yep, it isn’t too bad. But the real payoff is in the whole-body hug that macaroni and cheese is.

Because, really, it is. You take a bite and all of a suddenly everything that has been bothering you for the entire week (unless it is gall bladder problems..mac and cheese will make those worse. I know) melts away and your soul feels soothed by the lullaby going on in your mouth.

This is my version of macaroni and cheese supreme. The original recipe came out of a 1940s cookbook that I have and the main difference is in the cheese blend. They used all sharp cheddar and you can certainly do that if you like. I am telling you I am totally addicted to Panko crumbs at this point. I have put crumb toppings on casseroles before but this was well beyond perfect. You can use any bread crumbs but please try it just once with the Panko.

Old Fashioned Macaroni and Cheese Supreme

serves 8

• 1 lb elbow macaroni, cooked and drained
• 1/2 cup butter
• 1/4 cup finely chopped onion
• 1/3 cup flour
• 1 teaspoon salt
• ¼ teaspoon of pepper
• 4 cups half and half cream or whole milk
• 2 tablespoons chopped parsley
• 1/2 cup pimento
• 2 cups shredded medium cheddar cheese
• 1 cup sharp cheddar cut in small cubes
• 1 cup Swiss cut in small cubes
• 1 1/2 cup Panko crumbs

Instructions

1. Preheat the oven to 350F
2. Melt butter and saute the onion in it.
3. Add flour, salt, and pepper and mix well
4. Stir in half and half
5. Cook until smooth and thickened
6. Add the rest of the ingredients, except the cubed cheese and Panko, and stir until smooth
7. Mix with macaroni and stir in the cubed cheese. Spoon into casserole dish
8. Sprinkle Panko and a generous amount of pepper on top and bake for 30 minutes

images:maryeaudet

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Now, you ask, why oh why would I give a pasta dish a french moniker? Simple. Classic french ingredients. Chevre, spinach, lavender buds… You can substitute more cream cheese for the chevre but it won ‘t be quite as tangy. If you can find a local dairy that makes homemade chevre then go for itl. That is what I use.

This is my entry to Presto Pasta for this week, hosted by Sara of I’m a Food Blog.

Pasta avec Trois Fromages

• 1 lb pasta, your choice, cooked and drained
• 4 oz. of fresh chevre
• 4 oz. of cream cheese
• 4 oz. raclette or mozzerella
• 1 lb fresh baby spinach
• 1/4 cup culinary grade lavender buds
• 1 1/2 cup half and half or raw goat’s milk
• 2 tbs unsalted butter
• salt and pepper to taste

1. Preheat the oven to 375F
2. Place the pasta in a buttered casserole.
3. Mix in the spinach, no need to cook.
4. Soften the chevre, cream cheese and raclette in the microwave and stir in the milk. Microwave until smooth.
5. Add the lavender buds, salt and pepper.Pour over the pasta.
6. Bake for 35 -40 minutes until top is crusty

serves 6

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Another thing I love is chicken and noodles, or Pennsylvania Dutch chicken pot pie.  I thought I had come up with every variation known to man but I was inspired the other day to add rosemary and Swiss cheese to a basic recipe.

The flavor went from comfort food to sophisticated comfort food.  I was in love.  This is my entry into this week’s Presto Pasta Nights, hosted by Patsy of Family, Friends and Food.  I am getting to know her on Twitter and she is so very sweet!  Many thanks to Ruth, of Once Upon a Feast for keeping this going!

One thing I do, that you might like to try, especially if you are wanting to save a little money is this.  I buy bone in chicken thighs rather than breast.  The bone and skin adds an incredible amount of flavor.  Now, I buy like 20 lbs at a time and dump it all in my big slow cooker.  I add some salt, an onion  (just peel it) and a few cloves of garlic.  Add a few cups of water and then slow cook for about 12 hours.  Let it cool and then remove the bones.  What you end up with is a lot of great tasting chicken meat, about two quarts of homemade stock, and a savings of about $3.00 a pound over chicken breast.  You can just bag the meat in freezer bags in two cup portions and you have a casserole ingredient that is ready to go.

Nothing special about this.  I used whole wheat egg noodles but you can use what ever you like.

I had some left-over mixed vegetables so I stirred them in.  Traditionally I would add carrots, peas, and celery.  Hey, if you have something leftover? Go with what you’ve got!

Chicken and Noodles with Rosemary and Swiss

• 2 lbs egg noodles
• 3 cups cooked chicken
• 2 cups rich chicken stock
• 1/2 cup heavy cream
• 2 tbs.  flour
• salt  and pepper to taste
• 1/4 cup fresh rosemary, leaves stripped form twigs
• 1 cup cooked vegetables of choice
• 1 cup grated Swiss cheese

1. Cook the egg noodles until tender.  Drain.
2. Meanwhile beat flour into the stock  until smooth.  Add the rosemary, and the seasoning to taste and bring to a simmer.  Simmer for several minutes until the broth thickens slightly.  Stir in cream.  Allow to simmer three minutes but do not allow to boil.
3. Pour the noodles in a casserole dish and cover with the stock mixture.  Stir in the vegetables and chicken.  Cover the top of the mixture with the Swiss Cheese and bake at 375 for 20 to 30 minutes.

Serves 8

images:maryeaudet (c) 2009

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This is my entry to Presto Pasta Nights.

This is an unusual lasagne, with plenty of cheese and the flavor of both pesto and artichokes to add a little wow.  I came up with it because the local store was clearancing cans of artichokes for $1 each..who could resist all those artichokes? Not me.  So, you might just plan on seeing more recipes with artichokes because I bought a lot of cans! I think lasagne is Marc’s favorite food, well I know it is.  No matter where we go he will get lasagne if they have it.  If not he is happy with steak or a burger..or enchiladas if it is Mexican food but lasagne is first choice.

I found out that lasagne is also spelled lasagna.  Apparently lasane is the plural  so it would be one lasagna noodle and six lasagne noodles.  Lasagna, lasagne…whatever.  The result is always amazing.

Artichoke Pesto Lasagne

Artichoke Pesto Sauce

• 1 8 oz can artichoke hearts
• 1 cup fresh basil leaves, lightly packed
• 1/2 cup chopped toasted walnuts
• Zest and juice of 1 lemon
• 1 garlic clove
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3/4 cup extra-virgin olive oil
• 1 large can organic marinara sauce
• 1 cup freshly grated Parmesan cheese

Combine the artichokes, basil, walnuts, lemon zest, juice, garlic, salt, and pepper in a food processor or blender. Chop the ingredients fine, stopping the machine a few times to scrape down the sides. With the motor running, drizzle in the olive oil. Stir in the marinara.

Transfer the artichoke pesto to a large bowl and stir in the cheese.

Lasagne

• 9 lasagne noodles cooked
• 1 lb ricotta
• 2 eggs, beater
• 1/4 c heavy cream
• 2 1/2 cups mozzarella
• 1/2 lb hot Italian sausage, chopped and cooked
• 2 8 oz cans artichoke hearts chopped
• Recipe for Artichoke Pesto above

1. Preheat the oven to 375.
2. Mix the ricotta with the two eggs and 1/4 cup of cream until well mixed.
3. Put a thin layer of the pesto sauce on the bottom of a 13×9 inch pan.  Lay 3 lasagne noodles vertically, next to each other, in the pan.
4. Arrange the artichoke hearts and the sausage over the the noodles.  Sprinkle with 1/3 of the mozzarella.
5. Cover with 1/2 of the sauce.
6. Add another layer of noodles.
7. Spread with the ricotta mixture and sprinkle with 1/3 of the mozzerella.
8. Cover with the last three noodles.  Pour the remaining sauce over the top.
9. Cover with aluminum foil and bake for 40 minutes.
10. Remove foil, sprinkle with remaining cheese and bake 20 more minutes, or until cheese is bubbly and lasagne is heated all the way through

Serves 9-12 depending on appetites

images: marye audet (C)2009, ALL RIGHTS RESERVED

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(c)marye audet 2008

O.k. I admit it.  This is nothing more than macaroni and cheese.  I promised the kids macaroni and cheese and there was no way I could change mid stream…

Or was there?

I love artichokes any way that they are made and I have from the very first time I had them.  That was way back when Marc and I were first married and living just off Presidio in Monterey California.  Let me tell you, it might be a fantastic place to honeymoon but it is EVEN BETTER place to spend the first four months of marriage!

This is your basic macaroni and cheese with mozzarella and a good Parmesan substituted for the cheese you would normally use.  And, of course, the addition of artichokes.  I think that this would be fantastic with a spinach and walnut ravioli in place of the macaroni.

This is an awesome vegetarian dish, perfect for a lunch or light dinner.

This is my entry to this weeks’ Presto Pasta Night, hosted by C, of Foodie Tots.  For more information about Presto Pasta check out the  Presto Pasta Website.

Artichoke & Parmesan Pasta

• 1 lb pasta, cooked
• 1 1/2 cups mozzarella
• 1/2 cup Parmesan
• 1 large can artichoke hearts, chopped
• 1 onion, chopped
• 1 cup milk or half and half
• Salt and pepper to taste

1. Saute the onion in a little olive oil until transparent.
2. MIx the onion and the cooked pasta in a buttered 13×9 inch casserole dish
3. Add the artichokes and combine well
4. Pour the milk over the pasta mixture and stir it in.
5. Add the cheese, salt and pepper
6. Bake at 375 for 30 minutes

This serves about 8 people at my house but it is probably more like 12-16 servings.  It freezes well so make a batch and divide it up for a couple of meals.

image:marye audet

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First of all, I have to tell you that the reason there is no picture of this dish is because I forgot to take it before I called everyone to the table and …uh..there was none left once they go there.  It was like an invasion of locusts on a young green bean crop. At least you have a lovely picture of the cilantro from my garden, right?  Oh wait…here is another ingredient….

I had organic chicken breasts in the freezer but there were not enough to go around if they were just grilled. We are at the end of our grocery cycle  so there was not that much to be imaginative with…but the garden is full of warm, fragrant cilantro and so I sent Matt out to cut some.  Well, I told him to cut alot.

He came back in with two cups of cilantro.  Yep.  Two.

Now, if you have never had fresh cilantro you are missing one of the best things about food, in my opinion.  It has a flavor that is hard to describe, but tastes just like a warm, summer day.  I have heard it described as a parsley/citrus taste but I disagree.   It is aromatic, not spicy…but just…oh, just go buy some.

It is great with cheese dishes, beef, chicken, fish, vegetables…you name it.

Cilantro Chicken:

8 chicken breasts

olive oil

salt and pepper to taste

Muir Glen Fire Roasted diced tomatoes, one big can (or fresh, chopped tomatoes)

Green pepper or a couple of jalapenos

4 cloves garlic chopped

2 large onions chopped

2 cups of cilantro, chopped and bruised slightly.

Drizzle the casserole with olive oil, lay in the chicken breasts and cover with remaining ingredients.  Bake at 375 until done, about 1 hour if chicken is frozen, 30 minutes if not.

Remove from oven and pull meat apart with a couple of forks or cut it in random pieces with a knife.  Serve over brown Basmati rice.

Serves 12

This recipe will do great in a crockpot (about 8 hours on low).  You can do it on top of the stove for a soupier dish.  And, best of all, it freezes magnificently for your Once a Month Cooking schedule.

Images: Marye Audet 

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Sometimes I feel that I have no time to cook. I really hate that because I love cooking but my life right now is just so busy that cooking seems to take a back seat.  I know I have been scarce in visiting your blogs…blame it on a huge amount of writing assignments and Chris being home…both good things!

Even my photography seems to be BLAH.

I have midwestern roots.  Yeah I do. I know,  know..I don’t say “pop” or “prit-neer” abd U do say y’all.  I admit it.

But I know that a salad can be jello with bananas,  marshmallows, and whipped cream and served as a side dish with any meal, o.k.? Not only do I know that salt rising bread makes the best toast EVER I happen to have an addiction to pickled ring bologna.  I know where Lapeer is and I have eaten Howell melons.  So..there.  I have even eaten fish at Whiteys, which probably doesn’t even exist any more.

Now, one of the main things about midwestern cooking is the ability to mix anything with macaroni and beef and call it a casserole. Stop laughing. You know I am right.

I have kale growing really well in the garden. It seems to be one plant that can withstand anything Texas can throw at it.  It is very good for you, lots of iron.  It can taste strong unless it is cooked with other foods that can handle the flavor.  Onion, garlic, olive oil, and a good sprinkle of sea salt all help the flavor to calm down and be perfect. It is a great addition to this filling meal.

Best of all? It is done in less than 30 minutes..Oh yeah!  It is not gourmet, it is not something that is going to make people oooh and ahhhh…but it is good and wholesome  comfort food.  Guess what else? You can use it for OAMC. It makes a great freezer meal.

This is my entry into  Presto Pasta Night.  Kevin at Closet Cooking is hosting this event this week!  You know what that means..yeah..fantastic images!
In the grand tradition of my ancestors I present to you:

Macaroni, Kale and Beef Casserole

2 lbs Macaroni, cooked and drained

2  lbs good ground beef

1 onion, chopped

3 garlic cloves, chopped

1 bell pepper, chopped,

A good size bunch of kale, washed and chopped

3 Tbs Worcestershire sauce

Cubed mozzarella, or cheese of choice, as much as desired

Sea salt and cracked pepper to taste

Brown beef, onion, pepper, kale, and garlic in a large frying pan.  Stir constantly and salt and pepper to taste as the meat is browning.  Stir in Worcestershire sauce, macaroni, and cheese. Warm through.

Serves 12

Image:Marye Audet 

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