Savory Spice Shop and Kara’s Kitchenware in Bend’s Old Mill District are your go-to for all things cooking.
If you’re like us, you welcome the onset of crisper air, chilly nights and colorful trees. For we know along with the arrival of cooler days come cozier cooking and hearty fall meals! Not only that, but it’s the best of both worlds – we can play on the trails all morning and then cheer on our favorite team while devouring game day snacks all afternoon. Luckily, our friends at Savory Spice Shop and Kara’s Kitchenware have the accoutrements for any dish you’re looking to pass. A couple fall favorites below:
Red Bell Pot Roast
Simply seasoned with Red Bell Ranch, this is an easy meal that’s sure to please the crowd any day of the week. We recommend serving with a fresh loaf of bread from Bend’s Sparrow Bakery or Great Harvest Bread Company to soak up the delicious broth.
1 each *1 Red Bell Ranch Spice ‘n Easy
1 tsp. *1 ½ cups beef broth
2 Tbsp. butter, melted
1.5 lbs. pot roast (chuck roast works well)
1 russet potato, diced large
1 red bell pepper, diced
2 cups carrots, sliced into 1-inch pieces
½ cups white onion, chopped
¼ cups pickled sliced pepperoncini
1 tsp. *Salt & pepper, to taste
Combine Red Bell Ranch mix, broth, and butter in slow cooker and whisk to combine. Add pot roast and remaining ingredients to sauce mixture. Cook on high for 4 to 5 hours or low for about 8 hours. When roast is tender, shred meat with two forks and season with salt & pepper to taste.
In search of your own classic, seasoned cast iron skillet? Look no further than Kara’s Kitchenware! They’re fully stocked with timeless Lodge cast iron cookware perfect for searing steaks or griddling cakes.
Chicken Fajita Pizza
This colorful pizza is sizzling with authentic fajita flavor. It’s the fajita seasoning with the peppers and chicken that makes for a savory, mouthwatering pie. Or go for the time-honored, palate approved pepperoni or plain cheese, either way you can’t lose!
1 Tbsp. olive oil
2 garlic cloves, minced
1 Tbsp. tomato paste
1 cups tomato puree
2 Tbsp. Family Style Fajita Seasoning
2 Tbsp. olive oil
1 cups sliced red, orange, and green bell pepper
⅓ cups sliced red onion
Salt & pepper, to season
1 lbs. pizza dough
¼ lbs. cooked, shredded chicken
½ cups shredded cheddar cheese
½ cups shredded mozzarella cheese
Chopped cilantro, to garnish
For sauce: In a medium pot, heat oil over medium-high heat. Add garlic and sauté until fragrant. Stir in tomato paste and cook for 1 min. Add tomato puree and Family Style Fajita Seasoning. Bring mixture to a simmer. Cook for 10 min., stirring occasionally, then remove from heat and set aside.
For veggies: In a large pan, heat oil over medium-high heat. Add bell peppers and onion. Sauté for 4 to 5 min., or until onions are translucent. Season with salt and pepper. Remove from heat and set aside.
To assemble: Preheat oven to 400 degrees. Preheat pizza stone in oven for 1 hour for best results. On a lightly floured surface, roll pizza dough into a 13-inch round. Transfer to a piece of parchment paper. Add 1/4 cup of sauce to center of pizza and spread evenly, leaving a 1-inch border. Sprinkle with chicken, cheddar and mozzarella cheeses, and bell pepper and onion mixture. Carefully transfer parchment and pizza to pizza stone. Bake for 20 min., or until crust is crisp and golden. Garnish with cilantro, slice, and serve.
Curious about nontraditional ovens? Check out the new portable Gozney ROCCBOX pizza oven available now at Kara’s Kitchenware. Neapolitan pizza cooked in just 60 seconds – yes please!
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