Guest Bloggers

Favorite Fall Autumn Dishes – AdelineOnlineLife

Good afternoon bloggers and welcome to another Monday post with another guest. Adeline is a new friend of mine, and has an awesome blog that can be found here. If Instagram is your thing, you can also find her there at Adeline.A.Williams.

Reading everyone’s stories and advice tips for depression/anxiety and life stress so far has been a real eye opening experience for me. Learning more and more how to help others on MY end, has been amazing and I hope to continue learning more of your stories to share with the world. I thank each and every one of you for opening up to me and trusting me with whatever you are presenting.

Hello everyone!

I am Adeline, I am 24.

On my very first day of high school, I made it a few steps out our front door and turned around with tears in my eyes from the anxiety. At that time I didn’t know truly what was happening to me, why the thought of being in a sea of people frightened me. I was diagnosed with anxiety at 14. My heart does not take loss lightly, and in my second year of high school I lost my grandmother. I fell into a depression that continues to bubble to this day with the loss of both of my mother’s parents, my father, and his father.

Since those dark days I have learned to cope. Learned to focus on other parts of my life, like my pets, my blog, my boyfriend or my cooking.

Here are a few of my favorite recipes I make for fall/autumn.

Stuffed Bell Peppers

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Simple and easy to make recipe, super filling. Perfect on it’s own, or served with roasted vegetables. 

  • 1 lbs Ground Turkey
  • 1 lbs Ground Sweet Italian Sausage
  • 2 – 24 oz bottles of Francesco Rinaldi Tomato Garlic Onion Pasta Sauce
  • 1 1/2 tsp Ground Oregano
  • 1 tsp Tarragon
  • 1/2 tsp Ground Cardamon
  • 4 cloves of Garlic, crushed
  • 1 medium Onion, finely minced
  • 1/2 tsp Salt & Pepper
  • 1 cup of Rice, whichever you prefer. (I used long grain jasmine rice)
  • 4 large sized Bell Peppers, cored and rinsed
  • 2 metal bread pans

In a 2 to 3 quart sauce pan add the garlic, onion, and your preferred cooking oil to medium low heat. Stir occasionally to keep from burning. Cook till onion is soft and aromatic (around 5 minutes or so).  Then add oregano, tarragon, cardamon, salt, pepper and pasta sauce to the pan and bring to a medium heat. Stir continuously to keep ingredient from burn/sticking to the bottom of the pan. Cook for 7 minute or till sauce mixture is hot.

While sauce mixture is cooking. In a separate pan or rice cooker, add rice and 2 cups of water. Cook rice per the instructions on the packaging. Once sauce mixture and rice is done set aside. Preheat oven to 375 degrees F (or 190 degrees C).

In a skillet add sweet Italian sausage, ground turkey, and 1 1/2 cup of sauce mixture, mix together either with your hands (using cooking gloves) or with a spatula. Once mixed together, bring to medium high heat. Stir occasionally to keep from burning. Cook for 12 minutes, drain any excess oil. Once done, in metal bread pans add meat to bottom of pan (to keep peppers sitting up). Stuff each pepper with meat, leaving a small gap at the top for sauce. Once all pepper are stuffed and in pans take any leftover meat and distribute between the two pans. Then take sauce mixture and cover peppers and meat liberally with sauce mixture. Cover with aluminum foil. Put in preheated oven and cook for 25 to 35 minutes till peppers are cooked and meat is at food safe temperature 165 degrees F (or 70 degrees C).

Lemongrass Chicken with Rice

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This is such a yummy dish, you can substitute the rice with whatever grain you prefer.  

  • 4 Skinless Boneless Chicken thighs
  • 3 tbsp Ground Lemongrass
  • 4 cloves of Garlic, crushed
  • 2 tbsp low sodium Soy Sauce
  • 1 Lime or small Lemon, juiced
  • 3 tbsp honey or agave
  • 1 cup of Rice
  • 1/2 tsp Salt & Pepper

In a large bowl add lemongrass, garlic, soy sauce, lime/lemon juice, honey/agave salt and pepper mix together with fork or whisk. Once mixed together add chicken thighs and stir till all pieces are covered. Cover and marinate in refrigerator for 1 hour or over night.

Heat a large oiled skillet at medium high heat, add marinated chicken, save marinate for later. Cook chicken for 30 minutes, till chicken is at food safe temperature 165 degrees F (or 70 degrees C). Turn chicken over occasionally while cooking to keep from burning. Add marinade to pan and cook for 2 to 3 minutes while stirring chicken to keep from burning.

In a separate pan or rice cooker, add rice and 2 cups of water. Cook rice per the instructions on the packaging. Serve chicken while warm with rice.

Turon – Fried Banana Lumpia

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These are a household favorite, they never last the day. Serve it with a side of ice cream for extra yummy goodness!

  • 5 Bananas or 4 large Plantains
  • 1 can of Jackfruit, drained
  • 1 to 2 cups Brown Sugar
  • 2 packages of Nasayo Egg Roll Wraps
  • Vegetable oil
  • 1 cup of Water

Cover plate with brown sugar, set aside. Peel bananas/plantains, cut in half lengthwise (or thirds if using plantains.) Cut drained jackfruit into strips.

Roll banana/plantain slice in brown sugar, covering completely. Place banana/plantain slice onto wrapper corner closest to you. Add strip of jackfruit along the length of the banana. Fold both sides (left and right) of the wrapper inward towards the banana. Now roll it towards the other end away from you. Use water to seal the edge.

Heat vegetable oil in frying pan or deep fryer (do not use an air fryer) to medium low heat. Place a few piece of wrapped bananas/plantains in frying pan or deep fryer. Cook for 3 to 5 minutes till golden brown. Place on plate or cookie sheet once cooked. Do not use paper towel to drain, these get super sticky. Serve while warm.

I hope you enjoy these recipes, let us know which were your favorite!

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