Crisp Fall weather is a good reason to spend more time in the kitchen. Try one of these easy Fall recipes from Rachel Ray & The Food Network.

1. 5 Easy Fall Recipes
MaidPro Tulsa

2. Fettuccine with Sausage & Kale
ingredients
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• 1 pound fettuccine
• 1 pound spicy Italian sausage, removed from casing
• 1/2 cup heavy cream
• 1 large bunch kale, trimmed and coarsely chopped
• 1/2 cup grated parmesan
directions
• In large pot of boiling, salted water, cook pasta until al dente; drain. In
large skillet, cook sausage over medium-low until browned, about 7
minutes. Add 1/2 cup water and cream; simmer until reduced by half,
about 7 minutes. Add kale; toss until wilted. Remove from heat; toss with
pasta. Sprinkle with parmesan.
From RachelRayMag.com

3. Roasted Chicken & Cauliflower
ingredients
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• 4 whole chicken legs
• 3 tablespoons EVOO
• 4 cups cauliflower florets
• 12 cloves garlic, peeled and smashed
directions
• Preheat oven to 400 degrees . Pat chicken dry; season. In large skillet, heat
EVOO over high. Add chicken, skin side down; cook until browned, 8
minutes. Turn over; cook until browned, 5 minutes. Transfer to plate. Add
cauliflower and garlic to skillet. Cook until cauliflower begins to brown, 5
minutes. Top with chicken; bake until chicken is cooked through, 25
minutes.
From RachelRayMag.com

4. Broiled Miso Steak
ingredients
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• 1/4 cup red miso
• 2 tablespoons worcestershire sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 2 1 inches thick sirloin steaks (3lb total)
directions
• In bowl, whisk miso, worcestershire, oil and sugar. Spread over
steaks; let sit 30 minutes. Broil steaks, turning once, about 10
minutes for medium-rare. Let stand 5 minutes, then slice.
From RachelRayMag.com

5. Pumpkin Quesadillas
ingredients
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• 2 cups canned pure pumpkin puree
• 1 teaspoon ground cumin
• 8 8 inches flour tortillas
• 4 ounces goat cheese, crumbled
• 1/2 cup chopped walnuts, toasted
• 1/4 cup vegetable oil
directions
• In bowl, stir pumpkin and cumin; season. Spread over 4 tortillas. Sprinkle with
cheese and nuts. Top with remaining tortillas. In large skillet, heat 1 tbsp. oil over
medium-low. Cook quesadillas 1 at a time, turning once and adding more oil
between batches, until browned, 3 minutes. Cut into wedges.
From RachelRayMag.com

6. Lemon Orzo
Directions
• Simmer 1 cup orzo in a saucepan with 2 1/2 cups
water, 2 tablespoons olive oil, 1 teaspoon dried
mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2
strips lemon zest, stirring occasionally, until the
orzo is tender, 12 to 15 minutes. Let cool slightly.
Stir in 2 chopped scallions, the juice of 1 lemon,
and salt to taste.
From FoodNetwork.com

7. Make a mess in the kitchen. We’ll
clean up the mess.
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