And depending on where your dinner table is, dinner (or ‘supper’ as it’s affectionately called here in the Midwest) may look different to you than others. Regardless, harvest season, no matter where you are, is a time for hearty homecooked meals and full bellies. Here, we look at 4 regional full meal recipes that are sure to bring everyone to the table.
Menu Recommendation:
Hormel® pork tenderloin original flavor
Honey
Butternut squash
Green beans
Apple pie
3 Granny Smith apples
½ onion
1 clove garlic
2 tablespoons fresh sage
2 teaspoons fresh thyme
2 teaspoons fresh rosemary
½ teaspoon brown sugar
½ cup breadcrumbs
½ cup chicken broth
7 tablespoons butter
1 cup shredded Swiss or
Gruyere cheese
1 cup shredded extra-sharp
cheddar cheese
2 tablespoons grated
Parmesan cheese
Prepare the ingredients:
Core and slice apples
Dice onion
Mince garlic
Peel, seed and cut squash
into ¾-inch chunks
Shred Swiss cheese
Shred cheddar cheese
Grate Parmesan cheese
Chop thyme
Chop rosemary
Trim green beans
Cook the Honey Apple Pork Tenderloin:
3 Granny Smith apples,
cored and thickly sliced
1 package Hormel® original pork tenderloin
¼ cup butter
¼ cup honey
2 tablespoons fresh sage leaves
3 springs fresh rosemary
1 tablespoon brown sugar
In bottom of slow cooker, place all but 5 to 6 apple slices. Make 5 to 6 cuts in the pork tenderloin and wedge the remaining
apple slices in the pork. Place pork in slow cooker on top of apple slices. Add butter, honey, sage, rosemary and brown sugar
over pork. Cook on LOW 4½ to 6 hours. To serve, remove pork from slow cooker and slice. Serve apples on the side.
Serves 4.
Make the Butternut Squash Gratin:
2 tablespoons butter
½ cup diced onion
1 clove garlic, minced
1 (1 to 1½-pound) butternut
squash, peeled, seeded and cut into ¾-inch chunks
½ teaspoon brown sugar
½ cup chicken broth
1 cup shredded Swiss or
Gruyere cheese
1 cup shredded extra-sharp cheddar cheese
½ cup breadcrumbs
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 tablespoons grated Parmesan cheese
Heat oven to 350°F. Grease 9×9-inch baking dish. In large skillet over medium heat, melt butter. Stir in onion and garlic.
Cook 10 minutes or until onion is tender and golden brown. Add squash and brown sugar. Cook and stir 10 minutes or until
squash begins to brown on the edges but is still somewhat firm in the center. Place squash in prepared baking dish. Pour in
chicken broth. Cover with foil. Bake 45 to 50 minutes or until liquid is absorbed and squash is tender. In bowl, toss
together Swiss cheese, cheddar cheese, breadcrumbs, thyme and rosemary. Remove squash from oven and uncover.
Sprinkle squash with cheese mixture. Sprinkle top with Parmesan cheese. Bake, uncovered, 15 minutes or until topping is
lightly crunchy and golden brown. Serves 6.
Make Green Beans:
Place green beans in 1 inch of water in 2-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes
or until crisp-tender; drain. Toss with 1 tablespoon butter. Season with salt and pepper.
Serve your meal:
Serve sliced pork with apples on the side with Butternut Squash Gratin and buttered green beans. Enjoy the apple pie for dessert.
Menu Recommendation:
Pork carnitas
Chi-Chi’S® tortillas
WHOLLY® guacamole
Herdez® roasted salsa roja
Black beans
Rice
La Victoria® Salsa
Churros
¼ cup sliced green onion
1 to 2 tablespoons chopped
jalapeño pepper
3 cloves garlic
¼ teaspoon cumin
Crumbled feta or cotija cheese, if desired
1 tablespoon olive oil
½ cup chopped onion
¼ cup diced carrot
½ cup water
½ cup green peas, if desired
Prepare the ingredients:
Slice green onions
Chop jalapeño pepper
Mince garlic cloves
Chop onion
Diced carrot
Prepare Carnitas:
Heat oven to 350° F. Spread pork carnitas in 13×9-inch baking dish. Cover. Heat 20 to 30 minutes or until hot.
Prepare Mexican Rice:
1 tablespoon olive oil
½ cup chopped onion
¼ cup diced carrot
2 cloves garlic, minced
¾ cup long-grain rice
1 (16-ounce) jar La Victoria® Salsa
½ cup water
½ cup green peas, if desired
In medium saucepan, heat oil over medium-high heat until hot. Sauté onion, carrot and garlic 3 minutes. Add rice; cook and stir 1 minute. Stir in salsa and water. Cover; reduce heat to low. Simmer 20 to 25 minutes or until all liquid is absorbed and rice is tender. Let stand, covered, 5 minutes. Stir in peas, if desired. Serves 4.
Prepare Black Beans:
1 (15-ounce) can black beans, rinsed and drained
1 cup La Victoria® Salsa
¼ cup sliced green onions
1 to 2 tablespoons chopped jalapeño peppers
3 cloves garlic, minced
½ teaspoon ground cumin
Crumbled feta or cotija cheese, if desired
In large saucepan, combine all ingredients except cheese. Cook and stir over medium heat 5 to 10 minutes or until hot. Serve sprinkled with cheese, if desired. Serves 4.
Serve your meal:
Serve warm carnitas in tortillas. Top with guacamole and salsa. Serve with Mexican Rice and black beans. Enjoy churros for dessert.
Menu Recommendation:
Sadler’s® Beef Brisket
Chi-Chi’S® Sweet Corn Cake Mix
Baked Beans
Coleslaw
Pecan Pie
Barbeque sauce
Coleslaw dressing
¼ cup melted butter
¼ cup water
1 (15-ounce) can cream-style corn
Make the Sweet Corn Cake:
Heat oven to 350°F. In bowl, combine sweet corn cake mix, ¼ cup melted butter, ¼ cup water and 1 (15-ounce) can cream-style corn. Stir until well combined. Pour prepared mixture into an 9×5 inch loaf pan. Bake, uncovered, 40 to 45 minutes or until liquid is absorbed. Use an ice cream scoop to serve sweet corn cake as a side dish.
Sweet corn cake muffins:
Heat oven to 350°F. Prepare mix as package directs. Lightly spray a standard size 12-cup muffin
tin with nonstick cooking spray. Fill each muffin cup with ¼ cup of batter. Bake 20 minutes or until muffins are set. Let
muffins stand 2 minutes before serving. Makes 12.
Heat Beef Brisket:
Heat oven to 350°F. Place brisket in 13×9-inch baking dish. Cover. Heat 30 minutes or until hot.
Heat Baked Beans:
Place baked beans in microwave-safe bowl. Heat on HIGH (100% power) 2 to 3 minutes or until hot.
Prepare Coleslaw:
In large bowl, combine coleslaw mix and dressing. Stir to combine.
Serve your meal:
Serve warm beef brisket with barbeque sauce, warm baked beans, sweet corn cakes and coleslaw.
Menu recommendation:
Clam Chowder
Hormel® Black Label® bacon
French bread
Blueberry pie
Prepare the Bacon:
Heat oven to 350°F. Prepare bacon according to package directions; drain. Crumble bacon.
Heat Clam Chowder:
Place clam chowder in large saucepan. Heat over low heat 5 to 10 minutes or until hot, stirring frequently.
Serve your meal:
Ladle hot clam chowder into bowls. Top each bowl with crumbled bacon. Serve with bread. Enjoy blueberry pie for dessert.