Studio Spice | Fall Favorites

It’s fall y’all! While I really love every season, fall is always one of my favorites. It’s football season in Texas, and there’s always a game to enjoy. Having three kids who are all just four years apart, we had 12 years of Friday night ball games. From volleyball, basketball, football, cheerleading, choir, band and even a stint as the school mascot one year, we never lacked for activities around our house.

I want to share a couple of my family’s favorite fall recipes with you that are perfect for the season. So throw on a long-sleeved shirt and cheer on your favorite team, or cuddle up on the couch with some comfort food and be a self-declared referee. (Doesn’t every family have one?) Double the recipe, and invite some friends over to share.

Red Beans and Rice

1 lb ground sirloin
1 pkg smoked sausage (I use the beef, skinless)
3 cans red kidney beans
1 finely chopped bell pepper
1/2 chopped white onion (I use the frozen blend of onions, celery and bell pepper)
2 stalks chopped celery
1/4 cup soy sauce
1/2 tsp ground black pepper
1 Tbsp mustard
1½ Tbsp Worcestershire sauce
1 Tbsp vegetable oil
2 cans (10 oz.) Ro-tel® original tomatoes with green chilies (Use 1 can if you’re worried about the heat. I always purée the Ro-tel® in the food processor; this releases the heat in the peppers, so beware.)

In a soup pan, heat the oil and sauté onion, celery and bell pepper. Add ground sirloin and cook until well-browned. Add soy sauce, ground black pepper, mustard and Worcestershire sauce. Slice and quarter sausage, add to pan. Add beans and Ro-tel®. Simmer on low until heated through. Serve with steamed rice and cornbread. (note: I don’t use additional salt in this recipe because soy sauce contains sodium.)

Heavenly Cornbread

1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
2 eggs
1 cup sour cream
2 Tbsp melted butter

Preheat oven to 350°. Mix flour, cornmeal, sugar, baking powder and baking soda together. Add eggs and sour cream. Stir until well-blended. Add melted butter. Stir this with a wooden spoon; no need to dirty the mixer. (Cornbread is usually a bit lumpy prior to baking).

Pour batter into greased 9×9×2-inch baking dish. Bake for 25–30 minutes. Insert a wooden toothpick to test. Cornbread is done when toothpick comes out clean. Cool in pan on wire rack. Cut into squares and serve.

Leftover cornbread?

Cornbread croutons are delicious in canned tomato soup! Cut cornbread into slices, then cubes. Bake at 350° for about 30 minutes or until well-toasted. Remove from oven and allow to cool. Store in airtight container or in freezer bag.