Best Bites: Fall succotash with tortellini

Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie.

What's better for autumn than this fall succotash with tortellini? Both comforting and delicious, learn how to make this dish on this episode of Best Bites!

Ingredients:

  • 1 lb. cheese tortellini
  • 2 small bell peppers
  • 1 medium onion
  • 3 slices bacon
  • 1 tsp. fresh thyme leaves
  • 1/2 c. fresh or frozen corn kernels

Instructions:

  1. Bring a pot of water to a boil and cook 1 pound cheese tortellini according to the package instructions.
  2. Seed and chop 2 small bell peppers. Finely chop 1 medium onion. Set aside.
  3. Chop 3 slices of bacon. Add bacon and 1 teaspoon olive oil to a skillet and cook on medium heat until bacon is crisp, about 6 minutes.
  4. Use a slotted spoon to transfer bacon to a paper-towel-lined bowl. Leave the bacon fat in the skillet.
  5. Add chopped peppers, onion, 1 teaspoon fresh thyme leaves, and 1/2 teaspoon salt to the skillet. Cook for 7 minutes.
  6. Then, add 1/2 cup corn and cook for 2 more minutes.
  7. Add cooked tortellini and bacon to the skillet. Then, toss everything together to combine.

Check out the other fall recipes we're loving below:

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Fall recipes we're making
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Fall recipes we're making

Hearty Minestrone Soup

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Five-Spice Sweet Potato Pie

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Simple Pumpkin Waffles

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Fire Roasted Pecan Pie with Brown Butter Almond Cake

Brown Butter Almond Cake Ingredients:

  • 1 ¼ cup Almond flour
  • 1 1/8 cup Cake flour
  • 1 1/8 cup Sugar
  • ½ tsp Salt
  • ½ cup Brown butter (room temp)
  • 4 egg whites
  • 1 Tbsp Vanilla extract

Pecan Pie Filling Ingredients:

  • 1 cup Sugar
  • ¾ cup Dark corn syrup
  • ¾ cup Light corn syrup
  • 5 eggs
  • ¼ cup Unsalted butter
  • 1 vanilla bean
  • 1 ½ cup Pecans (rough chopped)
  • ½ tsp Kosher salt
  • 3 Tbsp Bourbon

Crème Fraiche Crème Anglaise Ingredients:

  • 2 cups Milk
  • 1 ¼ cup Heavy cream
  • 9 Egg yolks
  • ¾ cup + 2 Tbsp – Sugar
  • 2 Vanilla beans
  • 1 tsp Kosher salt
  • 1 cup Crème fraiche

Instructions:

1. Preheat oven to 350 degrees Fahrenheit

2. To make the pecan pie filling, heat sugar, light and dark syrups, and vanilla to simmer. Remove from heat and add bourbon. Whisk the hot sugar mix into eggs while whisking. Add butter and salt.

3. To make the brown butter almond cake, mix all dry ingredients in a mixer with paddle attachment. Add in room temperature butter and continue to mix in slow speed. Then add egg whites and vanilla and mix until well incorporated.

4. Place cake batter in piping bag and pipe ½ inch thick in 1 8-inch pie dish or a 3” ramekin in diameter.

5. Place pecans on a sheet pan, and torch to char with TS4000 Bernzomatic torch. Then place pecans over brown butter cake batter in ramekins and pour sugar syrup to cover. Torch away air bubbles. Bake for 25-35 minutes.

OPTIONAL: Top off the dessert with a crème fraiche crème anglaise

1. To make the crème place milk, sugar, heavy cream, and vanilla beans into a stainless-steel pan and bring to a raging boil. While milk is heating place yolks, and salt in a container/bowl big enough to fit milk mix as well.

2. Have a hand blender on hand and ready, once milk mix comes to a raging boil, place handheld blender into the yolks mix and buzz milk mix into yolks. Strain using a chinois and add crème fraiche. Let cool before topping on pastry.

Squash Soup with Pumpkin Seeds

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Roasted Nectarines and Whipped Burrata (Paired with Meiomi Sparkling or Rosé)

INGREDIENTS

• (4) Nectarines (sliced in half)
• (1) Tsp Salted honey
• (1) Tbs finely chopped dried cranberries
• (¼) cup balsamic vinegar
• (1) Tsp Thyme, chopped
• (1) Burrata
• (1)-(2) Tbs Heavy cream

RECIPE

1. Pre-heat oven to 200 degrees
2. Cranberry Honey Balsamic Vinegar: Whisk salted honey, cranberries, balsamic vinegar and chopped thyme in a small bowl. Stream oil into the mixture while whisking continually until the oil emulsifies into the vinegar. Set aside.
3. Whipped Burrata: Place burrata in a food processor.
4. Add heavy cream and process. Consistency should be creamy. Pour into pastry bag.
5. Brush nectarines lightly with olive oil and roast in oven for 25 minutes
6. Pipe whipped burrata onto plate and spread into even layer in a circle. Plate grilled nectarines on whipped burrata and drizzle honey-balsamic-thyme mixture on top.
7. Enjoy!

Gingerbread Pancakes with Warm Lemon Sauce

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Warm and Savory White Bean and Carrot Quinoa Salad

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Pumpkin Risotto With Grana Padano

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Cranberry Walnut Cinnamon Rolls

See the full recipe here

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