As the temperature drops in Bend, it’s time to warm things up in the kitchen.
Good thing we know some folks that can whip up a hot meal or two.
Here’s some of our favorite fall recipes from Savory Spice.
Barbecue Pot Roast
Incredibly simple pot roast, flavored with the classic Midwestern Sweet Barbecue Sauce.
Place chuck roast in your slow cooker, pour barbecue sauce on top, and sprinkle with salt and pepper. Cook on high for 6 hours, low for 8 hours, or until roast is tender and falling apart.
Serve with any of your favorite barbecue or pot roast sides: corn on the cob, coleslaw, mashed potatoes, roasted carrots, etc.
6 to 8 servings
Achiote Rubbed Chicken Tacos
This easy shredded chicken taco comes together in no time and works with any of your favorite Southwestern seasonings.
- 2 small boneless, skinless chicken breasts
- 2 Tbsp. San Andreas Achiote Rub
- 2 Tbsp. vegetable oil
- 1 medium carrot, peeled and cut into matchsticks
- 8 to 12 corn tortillas
- Optional garnish: salsa of choice, cheese of choice, thin sliced red onion, cilantro leaves
Other seasonings to try:
- 2 Tbsp. La Plata Peak Adobo Spice
- 2 Tbsp. Chimayo Chorizo Sausage Spice
- 2 Tbsp. El Diente Peak Southwestern Seasoning
Place chicken breasts in a large zip top bag and seal. Use a mallet or meat tenderizer to pound the breasts into cutlets about 1/2-inch thick. Remove cutlets from bag and sprinkle each generously with 1 Tbsp. of seasoning to coat. Heat oil in a large skillet over medium-high heat. Add chicken cutlets and cook for 3 to 4 min. per side until cooked through and slightly charred; cover skillet to keep oil from splattering. Transfer chicken to a plate and cover with foil for at least 5 min. to rest. Use two forks to shred the chicken into pieces and transfer it to a serving bowl. Meanwhile, throw the carrots into the same skillet you used to cook the chicken (without cleaning it out) and cook over medium-high for about 5 min. or until barely tender and slightly browned. Transfer carrots to a serving bowl.
When ready to serve tacos, heat the tortillas: wrap in damp paper towel and microwave for 30 seconds, toast in a dry skillet 30 seconds a side, or set over a gas stove flame for a few seconds a side.
Serve everything family style with garnishes on the side so everyone can build their own tacos. Highly recommend serving with our tangy Mole Verde Sauce as the salsa.
Amy’s Amazing BBQ Roasted Cauliflower
Give roasted cauliflower a burst of BBQ flavor! This easy side dish is perfect for weekend picnics or weeknight meals. Toss any leftovers with your favorite salad greens for a quick lunch.
- 1 head cauliflower
- 3 Tbsp. olive oil
- 3 Tbsp. lemon juice
- 3 Tbsp. Pearl St. Plank Rub*
- 1/3 cup sliced almonds
*Try this fresh, tangy recipe using any of your favorite BBQ rubs.
Preheat oven to 375 degrees. Cut cauliflower into bite-sized pieces and place in an oven safe dish. In a small bowl, whisk together oil, lemon juice, and Pearl Street Plank Rub. Add almonds to cauliflower pieces and stir in seasoning mixture until cauliflower is coated. Bake about 30 min. or until cauliflower is soft, stirring every 15 min.
Serve warm right out of the oven. It’s also great at room temperature or cold, so it makes a great picnic side.
2 to 4 servings