Top Two Comfort Foods Perfect for Fall

By Emilia In Recipe Comments off

With the weather changing and the evenings getting longer, fall is the perfect season for comfort food. There’s something about the cold weather that calls for classic comfort food. From cheesy dishes like chili and stews to hearty meals like grilled pizza, there is no substitute for warm, comforting dishes.

With the help of Sargento Recipes, here are two cheesy and comforting meals just begging to be made during this fall season:

1. Chicken Sausage and Black Bean Stew

Ingredients:

1 Tbsp. vegetable oil

1 medium onion, chopped

1 tsp chili powder

1 tsp cumin

1 can (14 oz) low sodium chicken or beef broth

1 can (14 oz) diced tomatoes with green chilies, undrained

1 pkg. (8 oz) cooked spicy chicken sausage links, cut into 1/2 –inch pieces

1 yellow or red bell pepper, diced

1 can (15 oz) black beans, rinsed and drained

1 ½ cups (6 oz) Sargento shredded 4 cheese Mexican blend, divided

¼ c chopped fresh cilantro

Directions:

In a large saucepan, heat oil over medium-high heat. Add in chopped onion, and cook about 5 minutes. Stir in chili powder and cumin, allowing it to cook about 30 seconds. Next, add in broth, tomatoes, sausage, bell peppers, and beans. Allow to simmer for 10 minutes, stirring occasionally. Remove from heat and stir in 1 cup of cheese.

Ladle stew into four bowls, and top with remaining cheese and cilantro.

2. Grilled Pizza

Ingredients:

1 1/3 c warm water

1 envelope active dry yeast

1 Tbsp. sugar

2 Tbsp. olive oil

4 c all purpose flour

1 ½ tsp. salt

2 tsp. dried oregano

1 Tbsp. chopped roasted garlic (optional)

2 c Sargento Fine Cut Shredded Monterey Jack Cheese, divided

¾ c chipotle salsa

½ lb. grilled small Portobello mushrooms

½ lb. diced ham

1 c chopped green onions

Chopped thyme, basil, and/or chives

In a food processor, pulse yeast, water, and sugar together. Add olive oil, flour, salt, oregano, and garlic. Process just until mixture forms a ball.

Transfer dough to a lightly oiled bowl, and cover with plastic wrap for 45 minutes to 1-½ hours in a warm place so the dough can rise (about double in size). Once the dough has risen, punch it down and knead it for 2 minutes on a floured surface. Divide dough into quarters; stretch gently into a rectangle or circle. Brush with oil.

Place dough, oiled side down, on a cooking grate over preheated grill for 2 minutes. Brush the top with oil and remove from grill.

Sprinkle half the cheese on the cooked side. Place salsa, mushrooms, ham, and green onions over cheese, and then sprinkle with more cheese. Return to the grill and cook 10 minutes, or until toppings are bubbly. Cut into wedges and sprinkle with herbs.

With the hearty bread, meat, and cheese in these two recipes, these meals will stick to your ribs and warm you up during the cold and wet season.

Sargento covered the costs of the ingredients used in this recipe, but the opinions are my own.

Image Source: www.sargento.com

Emilia
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Emilia

Cooking up a storm in the kitchen and making a mess wherever I go. I bake things, I write things, I do things. Raised in the countryside and a farm girl at heart, my passion is my food and my food is my passion.

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