We hope you are reading this on a full stomach! Rare Love has joined together to get your taste buds moving for the cold weather. We have collected our most favorite fall comfort foods and decided to share. These are perfect for a family gathering or a typical sit by the fire, read a good book, snuggle under covers, eat a bowl of chili with a side of corn bread kind of day(You know, the kind of day we mom's at RLP have all the time... or at least we dream of it!) So, get your Wusthof knife, Cuisinart crockpot, and your Williams-Sonoma cutting board and be prepared for some yummy goodness!
Quick, easy, delicious!
2-4 chicken breast
1-2 peppers - diced
1 can black beans
1 can corn
1 can tomatoes
1/2 diced onion
1 jar salsa
taco seasoning
8 oz cream cheese
Quinoa
Salt
Pepper
Season chicken with salt, pepper and taco seasoning. Put chicken, peppers, black beans, corn, tomatoes and onion in the crock pot. Mix together. Add Salsa. Cook on low for 3-4 hours. Prepare quinoa according to the package. When crock pot is finished, add cream cheese and quinoa and mix. Serve and enjoy!
Corn bread goes along with just about any of your favorite fall comfort foods :)
A Jaime-Favorite: Carrot-Coconut soup.. "It sounds gross!
But its phenomenal! Best odd-soup ever!"
1/4 cup (1/2 stick) unsalted butter
1 pound carrots, peeled, chopped
1 medium onion, chopped
Kosher salt, freshly ground pepper
2 cups low-sodium chicken broth
1 13.5-ounce can unsweetened coconut milk
2 tablespoons Thai-style chili sauce, plus more for serving
Fresh cilantro leaves (for serving)
Preparation
Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes. Stir in broth, coconut milk, and 2 tablespoons chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes.
Let soup cool slightly, then purée in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.
Divide soup among bowls, drizzle with chili sauce, and top with cilantro.
DO AHEAD: Soup can be made 3 days ahead. Let cool; cover and chill.
MUST TRY DESSERT
Caramel Apple Crisp Bars
2
cups old-fashioned or quick-cooking oats
1-1/4
cups flour, divided
1
tsp. baking soda
1
tsp. ground cinnamon
1/8
tsp. ground nutmeg
1
cup butter, softened
3/4
cup packed brown sugar
1
pkg. (11 oz.) KRAFT Caramels
2
Tbsp. milk
2
large apples, chopped (about 2 cups)
make it
HEAT oven to 350ºF.
LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix oats, 1 cup flour, baking soda and spices until blended.
BEAT butter and sugar in large bowl with mixer until light and fluffy. Gradually beat in flour mixture until blended. Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min.
MEANWHILE, microwave caramels and milk in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and mixture is well blended, stirring every 30 sec. Stir in remaining flour.
SPRINKLE apples over crust; drizzle with caramel sauce. Crumble remaining oat mixture over caramel sauce.
BAKE 20 to 25 min. or until golden brown. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.
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