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Five Easy Fall Recipes

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Crisp Fall weather is a good reason to spend more time in the kitchen. Try one of these easy Fall recipes from Rachel Ray & The Food Network.

Publicada em: Alimentos, Estilo de vida
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Five Easy Fall Recipes

  1. 1. 5 Easy Fall Recipes MaidPro Tulsa
  2. 2. Fettuccine with Sausage & Kale ingredients • Shop Kitchen ▾ • 1 pound fettuccine • 1 pound spicy Italian sausage, removed from casing • 1/2 cup heavy cream • 1 large bunch kale, trimmed and coarsely chopped • 1/2 cup grated parmesan directions • In large pot of boiling, salted water, cook pasta until al dente; drain. In large skillet, cook sausage over medium-low until browned, about 7 minutes. Add 1/2 cup water and cream; simmer until reduced by half, about 7 minutes. Add kale; toss until wilted. Remove from heat; toss with pasta. Sprinkle with parmesan. From RachelRayMag.com
  3. 3. Roasted Chicken & Cauliflower ingredients • Shop Kitchen ▾ • 4 whole chicken legs • 3 tablespoons EVOO • 4 cups cauliflower florets • 12 cloves garlic, peeled and smashed directions • Preheat oven to 400 degrees . Pat chicken dry; season. In large skillet, heat EVOO over high. Add chicken, skin side down; cook until browned, 8 minutes. Turn over; cook until browned, 5 minutes. Transfer to plate. Add cauliflower and garlic to skillet. Cook until cauliflower begins to brown, 5 minutes. Top with chicken; bake until chicken is cooked through, 25 minutes. From RachelRayMag.com
  4. 4. Broiled Miso Steak ingredients • Shop Kitchen ▾ • 1/4 cup red miso • 2 tablespoons worcestershire sauce • 1 teaspoon sesame oil • 1/2 teaspoon sugar • 2 1 inches thick sirloin steaks (3lb total) directions • In bowl, whisk miso, worcestershire, oil and sugar. Spread over steaks; let sit 30 minutes. Broil steaks, turning once, about 10 minutes for medium-rare. Let stand 5 minutes, then slice. From RachelRayMag.com
  5. 5. Pumpkin Quesadillas ingredients • Shop Kitchen ▾ • 2 cups canned pure pumpkin puree • 1 teaspoon ground cumin • 8 8 inches flour tortillas • 4 ounces goat cheese, crumbled • 1/2 cup chopped walnuts, toasted • 1/4 cup vegetable oil directions • In bowl, stir pumpkin and cumin; season. Spread over 4 tortillas. Sprinkle with cheese and nuts. Top with remaining tortillas. In large skillet, heat 1 tbsp. oil over medium-low. Cook quesadillas 1 at a time, turning once and adding more oil between batches, until browned, 3 minutes. Cut into wedges. From RachelRayMag.com
  6. 6. Lemon Orzo Directions • Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste. From FoodNetwork.com
  7. 7. Make a mess in the kitchen. We’ll clean up the mess. www.maidpro.com/tulsa

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