Loving Everything About the Fall Season!
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It is that time of year again when we begin to store all of our outdoor furniture, take stock of the provisions that we have canned, and begin anticipating the beautiful fall colors. According the the Farmer’s Almanac, the annual display of fall colors is expected to occur October 12-28. This beautiful display by mother nature always brings a great gathering of visitors to our mountain region. The Farmer’s Almanac also gives us a prediction about the upcoming winter. According to the Almanac, “There are also a lot of scientists who poo-poo the almanac, which is based on a secret formula that founder Robert B. Thomas designed using solar cycles, climatology, and meteorology, so you’re free to take this information with a grain of salt. But given that it claims to have an 80 percent accuracy rate and that its predictions about last year’s brutal winter were pretty much spot-on, we’re not going to
take our chances.” The Almanac predicts a wet and snowy winter all around. The Almanac specifically cited mountain regions from eastern Tennessee through New Mexico. In my interpretation, that would include our region.
I think that most people would agree to the positive nature of fall in western North Carolina. The smell of a wood burning stove, the feel of your favorite winter sweater and the smell of winter comfort foods. The prediction of snow sends most of us into the kitchen to fill the pot with chili beans or another favorite hearty stew. I have included a recipe that I hope will find its way into your winter weather favorites! I have a young 13- year old friend who has moved here from California. She is eagerly anticipating the joys of fall foliage, crisp mornings, and snow!
Recipe from Allrecipes.
Chicken and Corn Chili
Recipe by:Sarah Jane
“This is an easy slow cooker meal – use your imagination and season it up as you like! Great on a c-c-c-cold winter night! I serve this with grated cheese, sour cream, chopped cilantro and green onions, and flour tortillas on the side.
- 4 skinless, boneless chicken breast halves
- 1 (16 ounce) jar salsa
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- salt to taste
- ground black pepper to taste
- 1 (11 ounce) can Mexican-style corn
- 1 (15 ounce) can pinto beans
- Add all ingredients to list
- Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
- About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
- Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.