Fall Recipe #30 - Sweet Potato Chips

INGREDIENTS

2 medium sweet potatoes, scrubbed and sliced 1/8 inch thick using a mandolin, box grater or knife

1 tablespoon extra-virgin olive oil

2 teaspoons coarse salt

BBQ spice rub or Parmesan cheese (optional)

DIRECTIONS

Step 1:

PRE-HEAT oven to 450F.

Step 2:

LINE two 10x15-inch baking sheets with Reynolds Wrap® Aluminum Foil.

Step 3:

DIVIDE sliced sweet potatoes among baking sheets ensuring potatoes are not stacked.

Step 4:

BRUSH both sides of sliced sweet potatoes with olive oil.

Step 5:

BAKE 13-14 minutes until edges are brown. Remove chips with crispy brown edges and continue baking other chips, checking constantly and removing as edges brown.

Step 6:

SPRINKLE with salt and serve in basket. Add fun flavorings your family loves, like BBQ spice rub or Parmesan cheese. 

Fall Recipe #29 - Sweet Potato Salad

INGREDIENTS

2 garlic heads

3 medium sweet potatoes (about 2 pounds), cut into 1/2-inch wedges

4 cups cubed day-old bread

1 tablespoon thyme

Olive oil

Salt

Black pepper

2 cups frisée (or any other bitter green such as radicchio or endive), chopped

4 ounces ricotta salata or feta 

1/4 cup sherry vinegar

1/2 cup toasted hazelnuts, coarsely chopped

1/2 cup coarsely chopped cilantro

Reynolds Wrap® Aluminum Foil

DIRECTIONS

Step 1:

Preheat oven to 400 degrees F. Cut the tops off the garlic heads. Cut two 6x6 inch squares of Reynolds Wrap® Aluminum Foil and place the garlic in the center. Drizzle 1/2 teaspoon of olive oil on top of the garlic and wrap the aluminum foil tightly around each garlic head Bake for 40 minutes until fragrant. Remove garlic from oven and wait until cool enough to handle. Set aside.

Step 2:

Line two baking sheets with aluminum foil. Arrange the sweet potato wedges on the baking sheet. Drizzle 3 tablespoons of olive oil over wedges, and add a generous pinch each of coarse salt and black pepper. Toss to coat.

Step 3:

Arrange the bread cubes on the second baking sheet. Drizzle with 1/4 cup of olive oil, and sprinkle with thyme, and a pinch of coarse salt and black pepper. Toss to coat. Bake for 25 minutes until the sweet potato is tender and the croutons are crispy and brown. 

Step 4:

Combine the croutons, frisée, ricotta salata and sherry vinegar on a platter. Squeeze the roasted garlic over them and gently toss to combine. Add the sweet potato wedges, toasted hazelnuts and cilantro. Add additional salt and pepper to taste.

Fall Recipe #28 - Green Bean Casserole

INGREDIENTS

1 medium onion, finely chopped (1/2 cup)

2 tablespoons butter

1/3 cup finely crushed rich round crackers or fine dry bread crumbs

1 10 3/4-ounce can reduced-fat and reduced-sodium cream of mushroom soup

1/4 cup slivered almonds

1/4 cup bottled roasted red sweet peppers, chopped, or one 2-ounce jar diced pimiento, drained

1/4 teaspoon salt

1/4 teaspoon ground black pepper

3 9-ounce packages frozen French-cut green beans, thawed and drained

DIRECTIONS

Step 1:

PREHEAT oven to 350°F. Line a 2-quart casserole with Reynolds Wrap® Non-Stick Foil.

Step 2:

COOK onion in hot butter over medium heat until tender in a small saucepan. Remove from heat. Stir in crushed crackers; set aside.

Step 3:

COMBINE soup, almonds, roasted peppers, salt, and black pepper in a large bowl. Stir in green beans. Transfer mixture to prepared casserole. Sprinkle with cracker mixture.

Step 4:

BAKE, uncovered, for 30 to 35 minutes or until heated through. Makes 6 servings.

Fall Recipe #27 - Ginger Sesame Salmon Packets

INGREDIENTS

4 thin onion slices, separated in rings

2 medium carrots, cut in julienne strips or shredded

4 salmon fillets (4 to 6 oz. each), thawed

2 teaspoons grated fresh ginger

2 tablespoons seasoned rice vinegar

1 teaspoon sesame oil

Salt and pepper

Fresh spinach leaves

DIRECTIONS

Step 1:

PREHEAT oven to 450°F or grill to medium-high.

Step 2:

CENTER one-fourth of onion slices and carrots on each sheet of Reynolds Wrap® Non-Stick Foil. Top with salmon. Sprinkle with ginger; drizzle with vinegar and oil. Sprinkle with salt and pepper to taste.

Step 3:

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Step 4:

BAKE 16 to 20 minutes on a cookie sheet in oven or GRILL 14 to 18 minutes in a covered grill.

Join Novi as they Light up the Night!

Fall Recipe #26 - Mac and Cheese Casserole w/ Chicken

INGREDIENTS

1 pound of macaroni noodles

1 skinned and pulled rotisserie chicken

1/2 cup of all-purpose flour

1/2 cup of unsalted butter

3 cups of milk

8 ounces of shredded cheddar cheese

1/2 cup of Cream cheese

1 cup of crush corn flakes

Kosher Salt and pepper to taste

1/4 teaspoon of ground nutmeg

DIRECTIONS

Step 1:

PREHEAT the oven to 350°.

Step 2:

MELT the butter in a small saucepan and whisk in the flour until combined to form a roux.  Set aside.

Step 3:

BOIL the milk in a large pot and whisk in the roux until it becomes very thick.

Step 4:

WHISK the cream cheese and shredded cheddar cheese into the thickened milk until completely combined.  

Step 5:

SEASON the cheesy milk with salt and pepper and nutmeg.

Step 6:

BOIL the macaroni noodles in a large pot of boiling water and cook until done.

Step 7:

COMBINE the cheesy milk with the strained and cooked macaroni noodles, as well as the pulled rotisserie chicken and mix.

Step 8:

POUR the mixture into a Reynolds® Bakeware Non-Stick 9x13 casserole pan and top off with the crushed cornflakes.

Step 9:

PLACE the pan in the oven and bake for 45 minutes.

Recipe Credit 

Fall Recipe #25 - Turkey Chili

INGREDIENTS

2 tablespoons canola oil

2 yellow onions, diced small

2 pounds lean ground turkey

6 garlic cloves, minced

2 packets taco seasoning mix

2 (15.5 ounces) cans dark red kidney beans, drained and rinsed

1 (28 ounces) can diced tomatoes, with juice

1 cup whole milk

2 cups low-sodium chicken broth

1 cup cheddar cheese (optional)

1 cup chopped tomato (optional)

Dollop of sour cream (optional)

Reynolds® Slow Cooker Liner

DIRECTIONS

Step 1:

Line a 5-to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Step 2:

In a large skillet, cook ground turkey and onions in oil, until meat is browned. Drain off any excess fat.

Step 3:

Spoon browned turkey mixture into the lined slow cooker.

Step 4:

Add garlic, taco seasoning, beans, tomatoes, milk and chicken broth to the slow cooker and gently stir with a rubber spatula to fully mix ingredients together.

Step 5:

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

Step 6:

Carefully remove lid to allow steam to escape. Serve food directly from slow cooker using a plastic, silicon or wooden spoon. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

Step 7:

Top individual servings with cheddar cheese, tomato or sour cream as desired and serve.

Recipe Credit 

Fall Recipe #24 - Easy Curry Chicken

INGREDIENTS

2 cans (14.5 ounces each) chicken broth

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

2 cups coarsely chopped cauliflower

2 cups coarsely chopped carrots

1 cup coarsely chopped onion

1 tablespoon curry powder

1 tablespoon grated fresh ginger

3 cloves garlic, minced

1 cup unsweetened light coconut milk

1 cup frozen peas

1/4 cup snipped fresh cilantro

2 cups hot cooked rice (optional)

DIRECTIONS

Step 1:

LINE a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.

Step 2:

ADD broth, chicken, cauliflower, carrots, onion, curry powder, ginger, and garlic to the prepared slow cooker. Stir gently with a rubber spatula to combine.

Step 3:

COVER and cook for 4 hours on high or for 8 hours on low.

Step 4:

STIR in coconut milk and peas. Cover and cook about 10 minutes more or until heated through.

Step 5:

TOP with cilantro to serve. If desired, serve with hot cooked rice.

Fall Recipe #23- Cranberry Sipper

Recipe Credit 

INGREDIENTS

6 inches stick cinnamon, broken

12 whole cloves

Cheese cloth

Kitchen twine

1/2 of a 12-ounce can frozen cranberry juice concentrate (3/4 cup)

1/2 of a 12-ounce can frozen raspberry juice blend concentrate (3/4 cup)

1 6-ounce can frozen apple juice concentrate (3/4 cup)

1/2 cup sugar

1/3 cup lemon juice

1/2 to 3/4 cup brandy or rum or 6 regular tea bags (optional)

Orange slices (optional)

4- to 6-inch cinnamon sticks (optional)

Reynolds® Slow Cooker Liner

DIRECTIONS

Step 1:

Make spice bag by cutting a double thickness of 100-percent-cotton cheesecloth into a 6-inch square. Place cinnamon and cloves in center of square. Bring up corners of cloth and tie with clean twine.

Step 2:

Line a slow cooker with a Reynolds® Slow Cooker Liner. Openslow cooker liner and place it inside a 3 1/2- to 5-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Step 3:

Combine the thawed cranberry juice concentrate, raspberry juice blend concentrate, apple juice concentrate, sugar, lemon juice, and 8 cups water slow cooker liner.

Step 4:

Add the spice bag to the juice mixture. Cover; cook for 5 to 6 hours on low or for 2-1/2 to 3 hours on high. Carefully remove lid to allow steam to escape. Remove the spice bag and discard.

Step 5:

If desired, about 5 minutes before serving, add brandy or rum or the tea bags to the crockery cooker. Let stand for 5 minutes. Discard the tea bags, if using.

Step 6:

To serve, ladle beverage into mugs or cups. If desired, add an orange slice and cinnamon stick to each serving.

Step 7:

When finished, cool slow cooker completely. Discard any remaining liquid with a non-metal ladle. Remove liner and toss. Do not lift or transport liner with liquid inside.

Fall Recipe #22- Butternut Squash and Pear Bisque

INGREDIENTS

1 butternut squash (2 1/2 to 3 pounds), peeled, seeded and cut into 3/4-inch pieces

1 package (32 ounces) chicken broth

2 ripe pears, peeled, cored and chopped

1 cup apple cider or apple juice

1 cup chopped carrots

1/2 cup chopped onion

2 cloves garlic, minced

1 cup whipping cream

1/4 teaspoon ground white pepper

Polenta Croutons (below, optional)

DIRECTIONS

Step 1:

LINE a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.

Step 2:

ADD squash, broth, pears, cider, carrots, onion, and garlic to the prepared slow cooker. Stir gently with a rubber spatula to combine.

Step 3:

COVER and cook for 4 hours on high or for 8 hours on low.

Step 4:

<span class="s1">STIR in cream and pepper. </span>Let soup cool slightly.  When cool enough, l<span class="s1">adle soup into a </span>blender or food processor bowl, working in batches if necessary.  Puree to desired consistency.  

Step 5:

TOP with Polenta Croutons to serve, if desired

Polenta Croutons

PREHEAT oven to 425°F. Line a baking sheet with Reynolds Wrap® Non-Stick Foil; set aside. Slice a tube (16 ounces) of polenta into rounds, then into cubes. Toss cubes with 1/4 cup finely shredded Parmesan cheese and 1 tablespoon olive oil. Arrange cubes evenly on the prepared baking sheet. Bake 40 to 45 minutes or until polenta is lightly browned and crispy, gently tossing once.

Frozen Squash

Skip the hassle of prepping fresh squash and substitute three packages (12 oz. each) frozen cooked winter squash, thawed, for the fresh butternut squash.

Fall Recipe #21 - French Bread Pudding

INGREDIENTS

2 loaves of French bread cut into 1-inch cubes

1 quart of whole milk

6 eggs

1 cups of sugar

1/2 cup of packed light brown sugar

1 teaspoons of cinnamon

3/4 cup of raisins

DIRECTIONS

Step 1:

PREHEAT the oven to 350°

Step 2:

WHISK together in a large bowl the eggs, sugar, brown sugar, cinnamon and milk until combined.

Step 3:

SOAK the cubed French bread and raisins in the mixture for 2 to 3 minutes.

Step 4:

TRANSFER the mixture to a Reynolds® Bakeware Casserole Pan.

Step 5:

BAKE in the oven on 350° for 35 minutes or until it is golden brown on top.

Step 6:

SERVE with caramel sauce and vanilla ice cream.

Fall Recipe #20 - Hamburger Casserole

INGREDIENTS

1 pound of macaroni noodles

6 strips of chopped bacon

1 small diced yellow onion

1 pound of ground sirloin

28 ounce can of crushed tomatoes in juice

3 tablespoons of chili powder

6 ounce can of tomato paste

2 cups of shredded cheddar cheese

1/2 cup of sliced green onions

Kosher salt and cracked pepper to taste

DIRECTIONS

Step 1:

PREHEAT the oven to 350°

Step 2:

COOK the chopped bacon in a large pot on medium-high heat until crispy.

Step 3:

REMOVE the bacon and add in the onions and cook until brown.  Once they are browned add in the ground meat and cook until there is no more pink left.

Step 4:

ADD in the crushed tomatoes and chili powder and simmer on low heat.

Step 5:

WHISK in the tomato paste to thicken the sauce. 

Step 6:

SEASON the sauce with salt and pepper and keep warm.

Step 7:

BOIL the macaroni noodles in a large pot of boiling water and cook until done.

Step 8:

STRAIN the noodles and add them to the tomato saucepot and toss.

Step 9:

POUR the noodles and sauce into a Reynolds® Bakeware Non-Stick 9x13 casserole pan.

Step 10:

SPRINKLE on the shredded cheddar cheese and bake in the oven for 30 minutes or until the cheese is melted and starting to brown.

Step 11:

GARNISH with sliced green onions.

Fall Recipe #19 - Roasted Sausage and Peppers

INGREDIENTS

2 pounds of cooked Kielbasa sliced into 1” inch chunks

2 pounds of cooked Turkey Italian sausage sliced into 1” inch chunks

2 seeded red bell peppers cut into 1” inch chunks

2 seeded green bell peppers cut into 1” inch chunks

2 yellow bell peppers cut into 1” inch chunks

2 peeled yellow onions cut into 1” inch chunks

6 peeled russet potatoes cut into 1” inch chunks

salt and pepper to taste

DIRECTIONS

Step 1:

PREHEAT the oven to 425°

Step 2:

COMBINE all ingredients together in a Reynolds® Lasagna Bakeware Pan, season with salt and pepper, and mix

Step 3:

BAKE in the oven on 425° for 45 minutes or until everything is golden brown and the potatoes are cooked through.  After 20 minutes of cooking, stir the ingredients to move items from the bottom to the top.

Recipe Credit

Lunchtime Ideas

Is it tough to come up with lunch box ideas for the little ones? If you are fixing one or more lunches every day, it can be tough coming up with fresh ideas that the kids will be actually excited about eating during their lunch hour. Even though it's just lunch, it's important that the meal is balanced and gives them healthy options. This website http://princesspinkygirl.com/lunch-box-ideas/2/?m has done an awesome job providing a variety of lunch ideas. Enjoy! 

Fall Recipe #18- Chicken and Biscuit Cobbler

This family-friendly dish is sure to become a new holiday staple. Use fresh herbs in the cobbler.

Ingredients

• 3tablespoons butter
• 1cup sliced carrots
• 1medium onion, chopped
• 2(8-oz.) packages fresh mushrooms, quartered
• 2garlic cloves, minced
• ½cup dry white wine
• ⅓cup all-purpose flour
• 3cups reduced-sodium chicken broth
• ¾cup whipping cream
• 1tablespoon white wine vinegar
• 3tablespoons sliced chives
• 3tablespoons chopped parsley
• 2teaspoons chopped rosemary
• 2teaspoons chopped thyme leaves
• 8cups shredded cooked chicken
• Kosher salt
• Freshly ground black pepper
• 2½cups self-rising flour
• ½teaspoon sugar
• 1¼cups chilled buttermilk
• ½cup butter, melted
• ½cup chopped cooked bacon (about 5 thick bacon slices)
• Garnishes: chopped fresh chives and parsley

Preparation

1. Preheat oven to 400°. Melt 3 Tbsp. butter in a Dutch oven over medium-high heat. Add carrots and onion, and sauté 5 minutes. Add mushrooms; sauté 5 minutes or until tender. Stir in garlic; sauté 2 minutes. Add wine; cook 2 minutes. Sprinkle with ⅓ cup all-purpose flour, and cook, stirring constantly, 3 minutes. Slowly add broth, stirring constantly; bring mixture to a boil, stirring constantly, 2 minutes or until thickened. Stir in cream and next 5 ingredients. Stir in chicken, and season to taste with salt and pepper. Cover and remove from heat.
2. Whisk together 2½ cups self-rising flour and ½ tsp. sugar in a medium bowl. Stir together buttermilk and ½ cup melted butter in a small bowl. Stir buttermilk mixture and bacon into flour mixture until dough pulls away from sides of bowl.
3. Return chicken mixture to medium-high heat; cook, stirring constantly, 2 minutes or until bubbly and hot. Spoon mixture into buttered 3-qt. ceramic or glass baking dish. Drop biscuit dough by level ¼ cupfuls, ½ inch apart, onto chicken mixture.
4. Bake at 400° for 30 to 35 minutes or until browned and bubbly.

Fall Recipe #17 - Chicken and Brisket Stew

Lemon, Orzo, and Meatball Soup is our hearty twist on chicken noodle soup, featuring small grains of orzo pasta and savory chicken meatballs.

Ingredients

• 1pound ground chicken
• 1large egg, lightly beaten
• ¼cup fine, dry breadcrumbs
• 1teaspoon kosher salt
• 4teaspoons loosely packed lemon zest, divided
• 1teaspoon dried crushed rosemary, divided
• 3tablespoons olive oil, divided
• 1medium-size sweet onion, chopped
• 3carrots, thinly sliced
• 2garlic cloves, minced
• 2(32-oz.) containers chicken broth
• 5-6Tbsp. lemon juice
• ¾cup orzo pasta
• ¼cup freshly grated Parmesan cheese
• ½cup fresh flat-leaf parsley leaves

Preparation

1. Combine first 4 ingredients, 2 tsp. lemon zest, and ½ tsp. rosemary in a medium bowl. Shape into 30 (1-inch) meatballs (about 1 level tablespoonful each).
2. Sauté meatballs, in 2 batches, in 1 Tbsp. hot oil per batch in a Dutch oven over medium heat 3 to 4 minutes or until browned. Remove using a slotted spoon.
3. Sauté onion and next 2 ingredients in remaining 1 Tbsp. hot oil in Dutch oven over medium-high heat 3 to 5 minutes or until tender. Stir in broth, lemon juice, and remaining 2 tsp. zest and ½ tsp. rosemary. Bring to a boil, stirring occasionally. Add orzo. Reduce heat to medium; simmer, stirring occasionally, 7 to 9 minutes or until pasta is almost tender.
4. Stir in meatballs; simmer, stirring occasionally, 5 to 7 minutes or until meatballs are thoroughly cooked. Add salt and pepper to taste. Top with cheese and parsley.