5 Easy Fall Recipes

MaidPro Tulsa

Fettuccine with Sausage & Kaleingredients• 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 parmesandirections• 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

Roasted Chicken & Caulifloweringredients• Shop Kitchen ▾• 4 whole chicken legs• 3 tablespoons EVOO• 4 cups cauliflower florets• 12 cloves garlic, peeled and smasheddirections• 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

Broiled Miso Steakingredients• 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

Pumpkin Quesadillasingredients• 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 oildirections• 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

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

Make a mess in the kitchen. We’ll clean up the mess.

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