I can feel summer dying into autumn and I’m pining for both – holding still to warm, sunny days and longing for the promises of Fall. If you follow me, you’ve heard me say it once or twice already – I love when the turning of the seasons is palpable. So while we are currently in the throes of an Indian Summer, the leaves show signs of autumn, falling in hues of burnt orange and amber, the roadside corn is beginning to dry out into crisp stalks of tan and brown, and the once proud sunflower fields are slumped with their tired heads hanging low.
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Have you ever caramelized oranges? It’s one of my favorite ways to cook with citrus. When drizzled in quality olive oil and roasted just right, their sweet flavor deepens beautifully and intensifies. A dark sticky-sweetness cloaks the fruit and enhances the flavor profile of the entire dish. Blood oranges are among my favorite for their dark crimson flesh and tangy sweetness. However, don’t mistake this for an orange-y flavored dish. Rather, when paired with roasted chicken, Italian olives, red onions and the heat from dried chile peppers, this Spicy Blood Orange Chicken makes for a savory and robust weeknight dinner in just over 30 minutes.
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It’s that time of the year when long-simmered soups, stews and chilies are my go-to recipes. My braising pots are on full rotation, as is my slow cooker. In keeping with the recipes of this blustery season, I’m sharing my Slow Cooker Pantry Chicken Chili recipe. This slow cooker recipe is quite literally a combination of pantry and freezer staples. I hardly ever make it the same way twice, so it can easily be adapted to suit whatever you have on hand.
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Today we’re hunkered down at home waiting for a snowstorm to hit the east coast and frying up some arancini to snack on. Translated, arancini simply means “little oranges,” aptly named for their appearance.
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This citrus and olive salad is a sweet and tangy, colorful, full flavored and incredibly simple recipe to brighten up a winter’s day. Beautiful crimson blood oranges (though naval or cara cara will certainly do) are balanced beautifully by marinated red onions, oil-cured black olives, and a robust extra virgin olive oil. Finish with a sprinkle of Mediterranean flaky salt to bring out those delectable flavors.
