The perfect fall sandwich – shredded chicken with brie cheese, arugula, and cranberry aioli. Very easy and so tasty! The chicken was baked solely with olive oil for 25 minutes in a 350° temperature oven, with toasted rosemary olive oil sourdough bread and slightly melted brie cheese. For the aioli, simply mix cranberry sauce and mayonnaise at a 1 to 1 ratio. Stuff with some fresh arugula, and enjoy!
The week before Thanksgiving, my friends and I had a small “Friends-giving” at our house. Each person brought food for the table, potluck style. We had the bird (chicken this time), stuffing, mashed potatoes, gravy, cranberry sauce, and the best part – a pumpkin cheesecake! My contribution was a pumpkin soup, made from scratch with a sugar pie pumpkin, chicken stock, and heavy cream. It was easy and fun to make since we cut up the pumpkin and baked it to make the puree – something I had never done before. The extra pumpkin we kept for decorative purposes, and we even got to bake the pumpkin seeds (which were gone within minutes!). Definitely a good recipe for a delicious and cute fall soup!
Recipe can be found here: http://thepioneerwoman.com/cooking/2011/11/pumpkin-soup/