Our favorite season is almost here! Get ready for pumpkin spice, cooler weather, and some yummy food. Gearing up for this season at the barn and at horse shows is always more enjoyable when you have some fun recipes that are both easy and delicious to make at the shows and bring to the barn.
Using a crockpot is one of the easiest ways to make food at the horse show - and you don’t even have to leave the showgrounds for this recipe. The ingredients that you need, taken from Cooking Classy, are:
1 Tbsp olive oil
2 lbs lean ground beef
1 large yellow onion, finely chopped
3 cloves of garlic, finely minced
2 (14.5) oz cans diced tomatoes with green chilies*
3 (8 oz) cans tomato sauce
1/2 cup water or beef broth
2 Tbsp chili powder
2 1/2 tsp ground cumin
2 tsp paprika
2 tsp cocoa powder
1 tsp granulated sugar
1/2 tsp ground coriander
Salt and freshly ground black pepper , to taste
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can light red kidney beans, drained and rinsed
Serve topped with: Cheddar and Monterey Jack cheese, sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce
Optionally, you can serve with warm biscuits, potatoes, crackers, or chips
Heat olive oil in a large and deep non-stick skillet over medium-high heat. Once oil is hot, add onion and sauté 3 minutes, then add garlic and sauté 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker.
Return skillet to medium-high heat, add beef and cook, stirring occasionally until beef has browned. Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional - I think it adds flavor, but you can drain it all if you'd prefer). Pour browned beef into slow cooker.
Add diced tomatoes, tomato sauce, 1/2 cup water or beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste. Stir mixture, cover with lid and cook on low heat for 5-6 hours.
Stir in dark and light red kidney beans and allow to heat through, about 10 minutes (if you want the soup to have more liquid you can add in another 1/2 cup water or beef broth). Serve warm with desired toppings (This soup is extra tasty with the sour cream and cheese).
*If you don't like spicy, then you can substitute canned tomatoes without green chiles to reduce the heat.
Recipe Source: Cooking Classy
Duchess Baked Potatoes
The best part about this dish is that it can be made ahead of time - one day in advance to be specific. If you have a busy schedule coming up, then prepare this dish ahead of time and you’ll be set. This delicious potato dish from Bon Appetit will for sure be a barn favorite.
12 medium Yukon Gold potatoes (3½–4 pounds)
5 large egg yolks
2 garlic cloves, finely grated
1¼ cups heavy cream
¾ cup sour cream
10 tablespoons unsalted butter, melted
1 teaspoon pink or black peppercorns, finely ground
Place potatoes in a large pot and pour in enough water to cover them by 2".
Season with salt.
Bring to a boil over medium-high heat.
Reduce heat and simmer for 25-35 minutes until a paring knife very easily slides through potatoes.
Drain and slightly allow to cool.
Preheat oven to 425°.
Whisk egg yolks, garlic, cream, sour cream, butter, and peppercorns in a large bowl. Be sure to season generously with salt.
Peel potatoes and pass flesh through a ricer or a food mill (you can also mash them by hand if you do not mind lumps) directly into bowl with egg mixture.
Fold in gently (be careful not to overmix).
Transfer to a 3-quart baking dish and decoratively shingle or swirl surface.
Bake, rotating once, until golden brown and slightly puffed, 30–40 minutes.
Prepare the Day Before: Dish can be assembled 1 day ahead. Cover and chill. Increase bake time by 5–10 minutes.
Recipe Source: Bon Appetit
If you’re craving something sweet, then this Nutella Mousse will hit the spot. This treat only has two easy steps to prepare - and is nothing short of spectacular. Make this in less than twenty minutes, and you can bring it to the barn tomorrow for a sweet treat.
1 cup (320 g/11.3 oz) Nutella
2 cups cold heavy cream
Place Nutella in a large bowl. Microwave it for a few seconds to soften it, then let it cool slightly.
In a mixer bowl fitted with the whisk attachment, whisk the heavy cream until soft peaks form. Add 3 tablespoons of the whipped cream to the Nutella and whisk until smooth. Gently fold in the rest of the whipped cream until combined and smooth. Transfer to a trifle bowl, or divide evenly between serving cups.
Chill the mousse at least 2 hours until set. Garnish with chocolate chips/shavings, hazelnuts/nuts or Ferrero Rocher. Store in the fridge, covered, for up to 4 days.
Recipe Source: Nutella Mousse
Be sure to try any or all of these simple fall recipes for your barn friends and family. For more detailed recipe information, check out these recipe sources: