A close-up view of a dish featuring cooked chicken pieces in a thick, dark sauce, presented on a white plate.

Colorful and flavorful fall recipes


By Paula Dream (AKA Kale Haygood)

Hey, guys! Where has the year gone? Halloween has come and gone; I thought about giving you some belated spooky recipes, but figured everyone had enough of those. 

Now we are staring Thanksgiving and Christmas right in the face. You have to try this Filipino chicken. My mother became friends with a little lady that was from the Philippines and, man, could she cook. That’s where this recipe came from. Your curiosity will get the best of you before you try the cornbread recipe. And the Carrot Honey Loaf is great for a quick breakfast heated with some butter on it. Everyone knows how Paula loves her butter!  

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FILIPINO CHICKEN

1 cup white vinegar

1/4 cup soy sauce

1 whole garlic bulb, smashed and peeled

2 teaspoons kosher salt

1 teaspoon course ground pepper

1 bay leaf

2 pounds bone-in thighs or drumsticks

1 tablespoon canola oil

1 cup water

Combine the first six ingredients. Add chicken and coat. Refrigerate covered for 30 minutes. Drain, saving marinade and pat chicken dry. In a large skillet, heat oil over medium-high heat and then brown chicken. Stir in water and the saved marinade.  Bring to a boil. Reduce heat; simmer uncovered, until chicken is no longer pink and the sauce is reduced (usually about 25 minutes). Serve chicken with sauce on the side.

BLUEBERRY JAM-FILLED JALAPENO CORNBREAD

For the jam:

2 cups fresh blueberries

1 cup sugar

1 tablespoon cider vinegar

1/4 teaspoon kosher salt

For the cornbread:

1/2 cup whole milk

1 tablespoon lemon juice

1-1/2 cup flour

1/2 cup yellow cornmeal

1/2 cup sugar

3 teaspoons baking powder

1/2 teaspoons kosher salt

2 tablespoons unsalted butter

1 tablespoon butter (unsalted)

1 tablespoon honey

2 large eggs

1/3 cup canola oil

2 jalapeno peppers, seeded and minced

In a heavy large saucepan, combine blueberries, sugar, vinegar and kosher salt. Bring to a boil over high heat. Cook, stirring constantly for about five minutes. Let cool then cover and refrigerate overnight. Preheat oven to 350 degrees. Combine the milk and lemon juice in bowl and let it stand a couple of minutes. In another bowl, whisk together flour, yellow cornmeal, sugar, baking powder and kosher salt. Microwave butter and honey on high for 30 seconds, then let cool just a bit. Whisk eggs and oil into milk mixture. Add butter mixture and whisk until well combined. Add flour mixture and whisk until combined, then fold in jalapenos. Pour two cups of the batter into well-buttered 10-inch flute pan or Bundt pan. Spoon ½ to 3/4 of blueberry jam over batter. Cover with remaining batter. Bake until toothpick comes out clean or for about 30 to 35 minutes. Cool for 10 minutes, then invert on to cake plate. Drizzle remaining blueberry jam over cake.

CARROT HONEY LOAF

2 large eggs, room temperature

3/4 cup canola oil

3/4 cup honey

2 teaspoons vanilla extract

1 cup all-purpose flour

1 cup whole wheat flour

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon baking soda

2 cups grated carrots

Preheat oven to 350 degrees. Combine eggs, oil, honey and vanilla; beat until smooth.

In another bowl, whisk flours, baking powder, cinnamon, nutmeg, salt and baking soda for 30 seconds. Stir flour mixture into egg mixture until combined. Add carrots and mix well. Pour batter into lightly greased 9″x5″ loaf pan. Bake until toothpick comes out clean, for about 1 hour. Cool for about 10 minutes before removing from pan.

Paula Dream (AKA Kale Haygood) owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email [email protected].

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