A Taste of Fall-Tenderloin Style!
Creamy Wild Rice Chicken Chorizo Soup with Roasted Mushrooms
Honey Chipotle Chicken Sweet Potato Skins
Apple Cider Red Wine Rosemary Beef Tenderloin
Cream Cheese Swirled Pumpkin Bread with Salted Maple Butter
Creamy Wild Rice Chicken Chorizo Soup With Roasted Mushrooms
Yield: 2
1 boneless, skinless chicken breast
2 tablespoons butter
1/2 cup dry wild rice blend
1 carrot, chopped
1 stalks celery, chopped
1 medium shallot, or ¼ red onion chopped
2 cups low-sodium chicken broth
1 tablespoons chopped fresh thyme or 1 teaspoon dried
½ tablespoon chopped fresh sage or ½ teaspoon dried
Crushed red pepper flakes to taste
1 cups fresh baby spinach or kale
1 tablespoon chopped fresh parsley
½ cup heavy cream or whole milk
½ cup grated parmesan, plus more for serving
Salt and pepper to taste
2 tablespoons butter, melted
1 cup mushrooms halved
1 sprigs fresh rosemary
4 cloves garlic, minced
Zest from 1 lemon
To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the last 2 tablespoons of butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, until the mushrooms are golden and crisp. In a large pot, melt 2 tablespoons butter. Add the carrots, celery, shallots, and a pinch each of salt and pepper. Cook until fragrant and caramelized. Stir in the broth, chicken, wild rice, thyme, sage, crushed red pepper, and season with salt and pepper. Bring to a bowl over high heat. Once boiling, cover and reduce the heat to low, cook 35-45 minutes, until the rice is tender. Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook over medium heat until warmed through. Stir in the parsley and the mushrooms, garlic, and any butter left into the soup. Divide the soup among bowls and top with rosemary and additional parmesan.
Honey Chipotle Chicken Sweet Potato Skins
Yield: 2
2 sweet potatoes prebaked cut in halve
1 chicken breast prebaked and shredded
1 tablespoon chipotle pure
2 tablespoon mayonnaise
1 tablespoon honey
½ cup Swiss
2 green onions chopped
2 tablespoons fresh basil chopped
Salt and pepper to taste
Preheat oven 375”F
Scoop out sweet potato into a bowl leaving skins intact. Add shredded chicken, chipotle, mayonnaise, honey, Swiss, green onions, basil, salt and pepper into bowl with sweet potato. Stir to combine. Spoon back into sweet potato skins and place on a sheet tray lined with parchment paper. Place in oven and cook for 25 minutes or until heated through. Serve.
Apple Cider Red Wine Rosemary Beef Tenderloin
Yield: 2
Beef tenderloin
Salt and pepper to taste
Oil
¼ red onion, minced
2 garlic cloves, minced
½ cup red wine
¼ cup apple cider
1 tablespoon apple cider vinegar
1 spring fresh rosemary or 1 teaspoon dried
2 tablespoon butter
¼ cup apple butter
In a skillet over medium heat add oil, season beef with salt and pepper. Place beef into pan cook to desired internal temperature. Remove from pan and set aside. Add onions and garlic to pan cook until fragrant. Add red wine, apple cider, apple cider vinegar, and rosemary. Cook until sauce reduced. Add butter and apple butter stir to fully combine. Season with salt and pepper. place steak back into pan and serve.
Cream Cheese Swirled Pumpkin Bread with Salted Maple Butter
Yield 2
3 medium overly ripe bananas, mashed (about 1 cup mashed, see notes)
1 cup canned pumpkin puree
3/4 cup melted coconut oil (see notes)
2/3 cup maple syrup
3 large eggs, at room temperature
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
8 ounces cream cheese, at room temperature
1/4 cup cinnamon sugar
SALTED MAPLE BUTTER
4 tablespoons salted butter at room temperature
2 tablespoons maple syrup
Preheat the oven to 350 degrees F. Grease 2 (9×5 inch) bread pans. In a large mixing bowl, stir together the mashed bananas, pumpkin, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt, mix until just combined. Divide the batter evenly between the prepared bread pans. Place the cream cheese in a gallon size zip-top bag. Snip a small opening off of the corner of the bag. Squeeze out teaspoon size amounts directly into the pumpkin batter, using 4 ounces of cream cheese per bread pan. Gently swirl the cream cheese. Sprinkle the cinnamon sugar over top the batter. Transfer to the oven and bake for 40-45 minutes, or until center is just set. Meanwhile, make the maple butter. In a small bowl, combine the butter and maple syrup. Remove the bread and let cool for at least 30 minutes before cutting…or just eat it warm with a smear of maple butter (you should do this!). Enjoy!
