Tasty Bites: My Favorite Fall Salad with Apple Cider Dressing

By Beth V

When I think of a great salad,  I am struck by the balance of  flavors…sweet, salty, tangy, crunchy, juicy. All at once the flavors combine into a delight for the senses. This is a great salad and it’s ingredients are simple…salad greens, red onion, mandarin oranges, dried cranberries, toasted walnuts and crumbled feta cheese. These ingredients are available any time of year and do not suffer from being out-of-season like those pink tomatoes you see at the grocery store through the cold-weather months.

Before preparing the rest of the salad, toast some walnuts in a dry skillet over medium-low heat. Give these a stir every few minutes until they start to smell fragrant and then turn off the heat and set aside. Toasting the walnuts brings out a whole new dimension to their flavor. They are also a great source of omega-3 fatty acids and protein.

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Tasty Bites: Chicken Pot Pie in a Cast Iron Skillet

By Beth V

Chicken Pot Pie ranks pretty high on my list of ultimate comfort foods. It is chicken, carrots, onion, celery and peas in a creamy, dill-infused sauce nestled under a blanket of crisp, cracker-like crust. It is warm and cozy and full of flavor. This version is also a one-pot meal that takes advantage of some super-market hacks that help get the chicken pot pie on the table in a jiffy.

First, chop some carrots, celery and onion. Then melt two tablespoons of butter in the skillet, sprinkle with salt and pepper  and sauté until the onions are tender and the carrots are starting to soften. Add in chopped garlic and sauté until you can just start to smell its fragrance.

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Tasty Bites: Creamy Bean and Ham Soup

By Beth V

Soup is one of my favorite meals to prepare this time of year. There is something lovely  and comforting about a bubbling pot of soup on the stove on chilly, autumn days. This soup harkens back to my childhood when my mom would often turn a leftover ham bone and some beans into something delicious. I did not use a ham bone (although you are welcome to!), but it is amazing how such  simple ingredients can create such amazing flavor.

Start with a pound of dry beans. I like pinto, but navy beans or great northern beans would work well, too. Rinse the beans and quickly look them over for any debris. Place them in a large pan and add enough water to cover the beans by about two inches. Cover with a lid and allow these to soak for 6 to 8 hours. Most people find it easiest to let them soak overnight, but you could easily start them early in the morning and they would be ready to cook before dinner time. This step takes no active cooking time, but it does require enough forethought to start the soaking process.

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Tasty Bites: Quesadilla Kick!

By Beth V

I’ve been on a quesadilla kick lately. My kids love them. They are super easy to throw together and they are a delicious way to use up random leftover meat and veggies. Sometimes I will simply reheat leftovers, but when I want to use leftovers to create something new, I‘ll often turn to these tasty quesadillas.

I start with whatever leftover meat I have. Today I used leftover London broil. I cut it into large chunks and chopped it in my food processor. If you do not have a food processor, simply chop the meat into easy-to-bite pieces or shred the meat with two forks or your fingers.

If you have leftover vegetables, feel free to get creative with them. I didn’t have any leftover veggies on hand, so I quickly chopped an onion and a couple of peppers and then sautéed them in a bit of olive oil. Sprinkle a little salt over the peppers and onions as they cook down.

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Tasty Bites: Bonnie's Santa Fe Soup

By Beth V

Today’s sky was grey and there was a nip in the air… a great day for soup. This recipe came from my sister, Bonnie, and it is so delicious and easy to throw together at the spur of the moment. It is one of those meals made almost exclusively from pantry ingredients. This recipe catches on like wildfire…everyone who tastes it wants the recipe. It really could not be easier to prepare.

Brown two pounds of ground beef or turkey together with a large onion that has been chopped. Here is a great video that demonstrates the onion-chopping technique that I use. It is really easy and quick once you get the hang of it. It is almost easier than using a chopper or food processor.

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