Midwest Living September/October 2012 recipes | Midwest Living

Midwest Living September/October 2012 recipes

Browse through new recipes from Midwest Living® magazine: apple favorites, main dishes, pancakes and more.

Easy Chicken Gumbo

In less than half an hour, you be down in the Delta with this super-simple gumbo. Just simmer leftover chicken with pantry and freezer staples, then serve over rice. (Our recipe uses leftover Lemon-Thyme Roast Chicken with Artichokes and Herbed Brown Rice, but you can adapt to whatever chicken and rice you have on hand.) Adjust the spice level by choosing a mild or hot salsa.

Easy Chicken Gumbo

Boiled Cider

Boiled cider preserves the intense sweet-tartness of fresh-picked apples. Make your own or buy it at gourmet food shops or online. Stir a couple of tablespoons into filling for pie, crisp, crumble or turnovers; replace honey or molasses in recipes for gingerbread, apple cake or spice muffins; brush on grilled vegetables; add to your favorite vinaigrette, barbecue sauce or applesauce; drizzle over oatmeal, pancakes, waffles, corn bread, ice cream, frozen yogurt or grilled fruit.

Boiled Cider 

Chipotle Black Bean Chili

Inspired by traditional Mexican mole, this hearty vegetarian chili includes a touch of chocolate to add depth. Chipotle peppers in adobo sauce give a rich smokiness to this fall recipe. If you like, you can save half the chili to make Stacked Black Bean Enchilada Pie.

Chipotle Black Bean Chili

Stacked Black Bean Enchilada Pie

This Mexican twist on lasagna is as easy as uno, dos, tres! Start with leftover Chipotle Black Bean Chili, then just layer away and bake. If you like, serve with a tossed green salad.

Stacked Black Bean Enchilada Pie

Cider-Spiked Apple and Pecan Tart

In this unusual fruit tart, apples are cooked in butter then arranged in a prebaked crust and brushed with jelly. The result is an edible work of art. Boiled cider enhances the distinct apply flavor. You can make your own using our recipe or buy it in specialty food stores or online.

Cider-Spiked Apple and Pecan Tart

Apple Pumpkin Sunflower Bread

We packed a bushel of fall into this homey loaf: pumpkin, apple, nuts and spices. 

Apple Pumpkin Sunflower Bread  

Sweet Corn Salsa

Diced cantaloupe ramps up the sweet-factor in this late-summer salsa from the White Earth reservation in northern Minnesota. Try it with seafood or piled on thin slices of cornbread.

Sweet Corn Salsa 

Download a free printable collection of 21 sweet corn recipes

Lemon-Thyme Roast Chicken with Artichokes

We used all packaged veggies (baby carrots, frozen pearl onions and jarred artichoke hearts) to make this Mediterranean-inspired roast chicken a convenient Sunday supper choice. Luscious honey-mustard pan gravy adds to the appeal. If you like, serve with Herbed Brown Rice and use the leftover chicken and rice to make Easy Chicken Gumbo later in the week.

Lemon-Thyme Roast Chicken with Artichokes 

Easy Chicken Gumbo

In less than half an hour, you be down in the Delta with this super-simple gumbo. Just simmer leftover chicken with pantry and freezer staples, then serve over rice. (Our recipe uses leftover Lemon-Thyme Roast Chicken with Artichokes and Herbed Brown Rice, but you can adapt to whatever chicken and rice you have on hand.) Adjust the spice level by choosing a mild or hot salsa.

Easy Chicken Gumbo

Herbed Brown Rice

This savory rice dish adapts beautifully to almost any menu and makes enough for multiple meals. Try it with our Lemon-Thyme Roast Chicken with Artichokes  and Easy Chicken Gumbo.

Herbed Brown Rice 

Multigrain Apple Streusel Muffins

Rise and shine! These tender gems taste so good, you’d never guess we bumped up the fiber in this fall recipe with two kinds of whole grains and traded most of the butter for applesauce and buttermilk.

Multigrain Apple Streusel Muffins

Cornish Game Hens with Cider-Sage Sauce

Don't be scared off by the fancy-sounding name. This flavorful dish is actually perfect for easy entertaining. No stuffing required! Just roast the hens on top of the cranberry-apple dressing in a baking dish. You can find Cornish game hens in the supermarket freezer case.

Cornish Game Hens with Cider-Sage Sauce

Wine-Marinated Pork Roast

Garlic, fennel, fresh herbs and white wine infuse this pork roast with flavor. If you like, set aside half the meat to make Thai-Style Pork Salad later in the week. Pimiento Corn Muffins, mashed potatoes and broccoli make perfect sides.

Wine-Marinated Pork Roast 

Pimiento Corn Muffins

Thai-Style Salad

Bottled Asian dressing makes this light, healthy weeknight supper salad a snap. The recipe calls for leftover Wine-Marinated Pork Roast and croutons made from Pimiento Corn Muffins, but you can substitute 1 pound of any thinly sliced cooked pork and croutons of your choice.

Thai-Style Salad

Apple and Couscous-Bulgur Salad

Studded with dried cherries and almonds, this hearty fall salad pairs well with roast pork or even barbecue. Boiled cider and lemon juice add a touch of pucker that keeps the salad from tasting too sweet. You can make your own boiled cider or buy it online or in specialty stores (or substitute regular apple cider).

Apple and Couscous-Bulgur Salad

Hearty Multigrain Pancakes

We added whole grains to these flapjacks to help ward off the morning munchies. Personalize this breakfast or brunch recipe with chocolate chips, blueberries and other stir-ins.

Hearty Multigrain Pancakes

Herby Tartar Sauce

Herbs, lemon juice and lemon peel give a fresh twist to traditional relish-and-mayo tartar sauce.

Herby Tartar Sauce 

Fresh Fruit Compote

This colorful, ginger-spiced fruit salad makes a delightful brunch side or light dessert. Because the mix contains banana, be sure to serve immediately. For an extra treat, use half the compote to make frozen fruit cups that you can enjoy another day.

Fresh Fruit Compote 

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