Everything’s coming up autumn over here. After a cool-weather weekend, I’m full-on into the season — complete with canned pumpkin, PSLs, cozy sweaters and comfort foods. Oh yes. I may love me some summertime, but fall is my true favorite — especially when it comes to the eating.
That’s why I’m fairly certain that my dinners this fall will most likely be either slow cooker cranberry pulled pork with cheesy polenta or green chile chicken tamale bake. Or both. Because I don’t want to take sides, obvi.
I made both of these recipes for my gal Betty and they are so delicious, I just had to share them with you. So firstly, this slow cooker pulled pork situation? It’s DA BEST. Not only because it’s all made in the slow cooker (true story, I have traveled on vacation with my slow cooker before, I heart it so) but because slow-cooked pulled pork + cranberry sauce and fresh herbs + super cheesy, creamy polenta = a million high-five emojis in a row. Or thumbs up emojis. Or dancing ladies. The point is, your mouth will want to marry this recipe. It’s fall comfort food to the max.
You can find the recipe for the pulled pork on Betty Crocker here!
And secondly (but not secondly in flavah), when I first made this green chile chicken tamale bake, my husband ate half of it in one sitting for dinner. That’s not really saying much as the man can eat like a champ, but then I went and nearly ate the entire other half myself. NO REGRETS. Except that there weren’t enough leftovers the next day… which is why I made it again two days later. And now just looking at that soft cornbread base topped with chopped rotisserie chicken, green chilies, enchilada sauce and ALL. THE. CHEESE…. well, I think you know what I’ll be having for dinner tonight.
You can find the recipe for this yummy tamale bake on Betty Crocker here!
And because I got yo’ back, you should also make this Roasted Pineapple-Pistachio Fruit Pizza for dessert (recipe here). Mmmmmmmmmfruitpizzaheaven.
A most happy Monday to you, friends!