Kickin’ It With Kenny: Fall Recipes

Roasted Beets & Sweets
Zucchini Gratin
Stuffed Zucchini
Clams Casino Crostini
Bison Chili with Chickpeas & Acorn Squash
Cheesy Jalapeno Cornbread
Apple, Gorgonzola and Walnut Tartlets
Caramel Apple Dip
Autumn Cheesecake
Mulled Apple Cider

Roasted Beets & Sweets

3 medium golden beets, peeled and cut into chunks
3 medium red beets, peeled and cut into chunks
2½ tablespoons Heinen’s Olive Oil, divided
1 teaspoon garlic powder
1 teaspoon Kosher salt
1 teaspoon ground black pepper
1 teaspoon sugar
3 medium sweet potatoes, cut into chunks
1 large sweet onion, cut into chunks

Preheat oven to 400?F.

In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.

Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.

Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.
To make into a salad, dress arugula with balsamic dressing, top with the Roasted Beets & Sweets and crumbled goat cheese.

Makes 6 servings

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Zucchini Gratin

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Heinen’s Smoked Gouda

Preheat the oven to 400?F.

Melt the butter in a very large (12-inch) sauté pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and smoked gouda cheese and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

Makes 6 servings

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Stuffed Zucchini

3 zucchini
1 lb. Heinen’s Italian Sausage
1 cup dry bread crumbs
1 clove garlic, minced
1 jar Heinen’s 3 Cheese Pasta Sauce
1/2 cup grated Parmesan Cheese
1/2 cup shredded mozzarella cheese

Preheat oven to 350?F.

Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, and parmesan cheese. Stuff squash with sausage mixture and place in 9×13 inch baking pan. Pour sauce over squash and cover pan with foil.

Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

Makes 6 servings

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Clams Casino Crostini

3 lbs. clams, scrubbed and shucked, shells discarded, or frozen diced clams, thawed
3 tablespoons unsalted butter, softened
2/3 cup minced shallots (about 2 large shallots)
1 tablespoon minced garlic
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh parsley
1/2 Heinen’s baguette, thinly sliced on the bias to yield 12 slices
Extra Virgin Olive Oil, for drizzling
Coarse salt and freshly ground pepper
3 strips Heinen’s Own Bacon, thinly sliced crosswise

Sauté the bacon until crisp. Remove bacon (set aside), add clams and cook until clams are cooked through (2-3 minutes). Drain and chill.

Preheat oven to 400?F, and place rack in middle position. Place bread on a baking sheet, drizzle with oil, and sprinkle with salt. Bake until toasted, about 5 minutes. Remove, and let cool. Turn oven to broil.

Place butter in a small bowl, and mix until very smooth. Stir in shallots, garlic, oregano, parsley, and 1/8 teaspoon pepper until incorporated.

Stir the cooked clams and bacon into the butter mixture.

Spread butter/clam mixture onto baguette and toast under the broiler for 5 minutes.

Makes 12 crostini

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1/4 cup Heinen’s Extra Virgin Olive Oil
3 cups chopped onions
3 tablespoons chopped garlic
2/3 cups chopped fennel
6 cups Heinen’s Clam Broth
1 – 28 oz. can diced tomatoes
2½ cups light to medium bodied red wine, such as Pinot Noir or Merlot
2 large bay leaves
2 teaspoons dried oregano
2 teaspoons fennel seed
1/4 teaspoon crushed red pepper, or to taste
1/2 teaspoon salt
Freshly ground pepper to taste
5 thick slices Heinen’s Baguette
2 tablespoons Heinen’s Garlic Flavored Olive Oil
2 pounds shellfish, mussels, and/or clams
1 pound dry-pack sea scallops
1 pound (21-25 per pound) raw shrimp, peeled and deveined
8 ounces lump crabmeat, drained, any shells removed
1/8 cup chopped fresh basil
1/8 cup chopped fresh parsley

Heat oil in a large, deep soup pot or Dutch oven over medium heat; add onions, garlic, and fennel. Cook, stirring, until the vegetables are lightly browned, 7 to 9 minutes. Add stock, tomatoes, wine, bay leaves, oregano, fennel seed, and crushed red pepper. Bring to a boil. Reduce heat to a simmer and cook, partially covered, for 20 minutes. Strain, discarding solids, and return the broth to the pot. Season with salt and pepper.

Meanwhile, brush bread with garlic oil. Toast in a toaster oven or under the broiler until golden brown.

Bring the broth to a gentle boil. Add shellfish, scallops, and shrimp and cook, gently stirring, until the shellfish just begin to open and the shrimp are no longer opaque, about 4 minutes. Add crab, cover, and cook until heated through, about 2 minutes. Discard any unopened shellfish.

To serve, place a slice of toasted bread in the bottom of each soup bowl and ladle the cioppino over it. Sprinkle with basil and parsley.

Makes 10 servings

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Bison Chili with Chickpeas & Acorn Squash
2 dried ancho chiles
2 cups Heinen’s Unsalted Beef Stock
1 (8-ounce) package fresh cremini mushrooms
Cooking spray
1 1/2 pounds 90% lean ground bison
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
2 cups chopped onion
1 cup chopped green bell pepper
1 tablespoon minced garlic
1 tablespoon unsalted tomato paste
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground coriander
3/4 teaspoon cumin seeds, toasted
1 (12-ounce) bottle dark Mexican beer
1 (28-ounce) can crushed tomatoes
2 cups (1/2-inch) cubed peeled acorn squash
1 (14.5-ounce) can unsalted chickpeas, rinsed and drained
1/2 cup reduced-fat sour cream
1/2 cup chopped fresh flat-leaf parsley
1/2 cup toasted pumpkin seeds
1/4 cup fresh jalapenos

Combine chiles and stock in a microwave-safe bowl; microwave at HIGH 3 minutes. Let stand 10 minutes. Remove stems. Combine chile mixture and mushrooms in a blender; process until smooth.

Heat a Dutch oven over high heat. Coat pan with cooking spray. Add bison, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook 6 minutes or until browned, stirring to crumble. Remove bison from pan. Reduce heat to medium-high. Add onion and bell pepper to pan; sauté 5 minutes. Stir in garlic; sauté 1 minute. Stir in tomato paste; cook 2 minutes, stirring frequently. Add chili powder, oregano, coriander, and cumin; sauté 30 seconds. Return bison to pan. Stir in beer; cook 3 minutes or until liquid is reduced by half. Stir in mushroom mixture and tomatoes; bring to a simmer. Reduce heat, and simmer 25 minutes. Stir in squash and chickpeas; simmer 45 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Top with sour cream, parsley, pumpkin seeds and jalapeno.

Makes 8 servings

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Cheesy Jalapeno Cornbread
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
Pinch of salt
1 cup buttermilk
1/2 cup milk
1 whole egg
1/2 teaspoon baking soda
1 cup grated Two Brothers Colby Caliente Cheese
1 – 15 oz. can cream style corn
1/4 cup shortening
2 tablespoons butter
1 red bell pepper, finely diced
1 fresh jalapeno, seeded and diced
1/2 onion, diced

Preheat the oven to 425?F.

Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Fold in the creamed corn and cheese. Set aside.

In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.

In an iron skillet, melt the butter over medium heat. Sauté the peppers and onions until soft, 4 to 5 minutes. Pour the batter into the hot skillet with the veggies. Spread to even out the surface. (Batter should sizzle.)

Cook for 1 minute, and then transfer to the oven and bake until golden brown, for 20 to 25 minutes.

Makes 6-8 servings

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Apple, Gorgonzola & Walnut Tartlets
1 box pre-made refrigerated pie crusts, softened as directed on box
2 eggs
1/4 cup half and half
2 teaspoons all-purpose flour
1 small apple, peeled and finely chopped
4 oz. crumbled gorgonzola cheese
1/4 cup chopped walnuts
1 tablespoon fresh parsley, chopped


1 box pre-made refrigerated pie crusts, softened as directed on box2 eggs1/4 cup half and half2 teaspoons all-purpose flour1 small apple, peeled and finely chopped4 oz. crumbled gorgonzola cheese1/4 cup chopped walnuts1 tablespoon fresh parsley, chopped

Heat oven to 375°F. Remove crusts from pouches; unroll on work surface. With 2½-inch round cutter, cut 12 rounds from each crust. Press each round in bottom and up sides of ungreased miniature muffin cup, forming lip on edge of cup.

In small bowl, beat eggs. Beat in half-and-half and flour. Sprinkle apple, gorgonzola and walnuts into each crust-lined cup. Slowly pour egg mixture into each cup. Sprinkle with parsley.

Bake 18 to 23 minutes or until filling is set and edges are light golden brown. Cool 5 minutes; remove from pans. Store in refrigerator.

Makes 24 tartlets

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Caramel Apple Dip
1 – 8 oz. Heinen’s Cream Cheese, softened
1/3 cup firmly packed dark brown sugar
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 tablespoon granulated sugar
Fresh apple slices

Stir together cream cheese, dark brown sugar, vanilla extract, ground cinnamon and ground ginger just until blended. Spoon mixture into a 10-oz. ramekin; level and smooth surface with a spatula. Cover and chill 2 to 8 hours.

Preheat broiler with oven rack 5 inches from heat. Sprinkle granulated sugar over mixture in ramekin. Fill an 8-inch cake pan with ice; place ramekin in pan.

Broil 3 to 5 minutes or until sugar is melted and caramelized. Let stand 5 minutes. Serve with apple slices.

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Autumn Cheesecake
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
2 (8 ounce) packages Heinen’s Cream Cheese, softened
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups apples – peeled, cored and thinly sliced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans

Preheat oven to 350?F. In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes.

In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.

In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.

Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.

Makes 12 servings

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Mulled Apple Cider
1 gallon apple cider
10 whole cloves
1/2 teaspoon whole black peppercorns, lightly crushed
2 strips orange peel, about 2 inches long
6 dried allspice berries
4 heads star anise
1 cinnamon stick
1 (1-inch) piece fresh ginger, thinly sliced
Orange twists, for garnish (optional)

Combine all of the ingredients except the orange twists in a large pot.

Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 minutes. Remove from the heat and let steep for 10 minutes before serving.

Serve the cider in heatproof mugs garnished with an orange twist, if desired.

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