Fall Recipes: Chicken and Dumplings, Carrot-Apple-Spinach Salad, Skillet Pears

Take off the autumn chill with a warm bowl of chicken and dumplings. Pair with a garden-fresh, apple- and carrot-topped spinach salad for a bushel of fall flavors.

By Scott Jones | Photos By Jason Wallis

WEB EXCLUSIVE: Skillet Pears With Honey and Cranberries

The pears are also terrific over waffles or pancakes.

Skillet Pears

Skillet Pears

2 Tablespoons butter

1/3 cup honey

1/4 cup water

1/2 teaspoons lemon juice

1/4 teaspoons vanilla extract

1/4 teaspoons ground cinnamon

2 Bartlett pears, cored and cut into 1/4-inch slices

1/4 cup dried cranberries

1 Tablespoons butter

1 pint vanilla ice cream

1. Stir together butter and next 5 ingredients in a medium skillet, and bring to a boil over medium-high heat. Add pears and cranberries; reduce heat to medium (mixture should be bubbling), and cook, stirring often, 7 minutes or until pears are tender and liquid begins to thicken. Remove from heat and stir in butter. Let cool 10 minutes.

2. Divide ice cream among 4 to 6 bowls. Top with pear mixture. Serve immediately.

Prep: 15 min. Cook: 10 min. Cool: 10 min. Yield: 4 to 6 servings

Creamy Chicken and Dumplings

Creamy Chicken and Dumplings and Carrot-Apple-Spinach Salad

Creamy Chicken and Dumplings and Carrot-Apple-Spinach Salad

2 (48-ounce) containers low-sodium chicken broth

2 1/2 pounds boneless, skinless chicken breast

1 teaspoon poultry seasoning

1 medium onion, chopped

2 carrots, peeled and chopped

2 celery ribs, chopped

2 (10 3/4-ounce) cans cream of chicken soup

1 (16.3-ounce) can refrigerated buttermilk biscuits

1. Bring chicken broth, chicken breasts and seasoning to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low and simmer, stirring occasionally, 15 minutes, or until chicken is cooked. Remove chicken; reserve broth.

2. Cool chicken 10 minutes; shred chicken. Skim fat from broth.

3. Add chicken, onion, carrots, celery and cream of chicken soup to Dutch oven. Return to a boil.

4. Pat each biscuit to 1/8-inch thickness; cut into 1/4-inch-wide strips.

5. Drop strips, one at a time, into broth mixture. Cover, reduce heat to low, and simmer 15 minutes, stirring occasionally to prevent dumplings from sticking.

Prep: 15 min. Cool: 10 min. Cook: 30 min. Yield: 6 servings

Carrot-Apple-Spinach Salad

Creamy Chicken and Dumplings and Carrot-Apple-Spinach Salad

Creamy Chicken and Dumplings and Carrot-Apple-Spinach Salad

2 carrots, peeled

1 large sweet red apple, cored and chopped

1 (6-ounce) package fresh baby spinach

2 Tablespoons walnuts, chopped

2 Tablespoons cider vinegar

1 Tablespoon Dijon mustard

1 Tablespoon honey

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup olive oil

1. Cut the carrots into ribbons using a vegetable peeler down the length of the carrot.

2. Combine carrots, apple, spinach and walnuts in a large serving bowl.

3. Whisk together vinegar, mustard, honey, salt and pepper in a small bowl; slowly add oil, whisking until combined.

4. Pour dressing over salad; toss to coat.

Prep: 15 min. Yield: 6 servings