Fall and all the beautiful colors have arrived. There are many things to think about at this time of the year.  Raking leaves and putting gardens to bed for the long winter months, made even more challenging when there are TWO properties to be concerned with (there is a nice house for sale in New Minas – for anyone interested I would be more than pleased to show it to you).  With the Annapolis Valley Real Estate market getting a bit more active than it has been in the past couple of months, it is just a matter of time.

Pumpkin People and puppies are throughout the Town of Kentville. The Olympic Theme is one we can all be very proud of.  Complete with the Olympic torch, ski jumps, and the winners platform!  The kids and adults alike are running with cameras and posing with the Pumpkin People.  The Valley is full of wonderful places to visit; pick up the fresh farm produce at the many farm markets, stop at the local award winning wineries, Fox Hill cheese house, tour the back roads to admire the incredible colors and the list goes on.

This time of the year leads us to the kitchen to chase away the chill of the fall air and we want some good hot “comfort foods”.  Following is a recipe that is easy to get to the table. Toss a salad, cook some rice or simply use the tacos.

Don’t forget a bottle of nice red wine from your shopping trip to our winery and then you could serve some of the fresh apples and pears and a slice or two of that wonderful Fox Hill cheese.

Bon Appétit!

Slow-Cooker Tex-Mex Chicken

4 servings, 1-1/2 cups (375 mL) each

What You Need!

1 lb. (450 g) boneless skinless chicken breasts, cut into 1-inch-wide strips

2 Tbsp.  (1/2 of 35-g pkg.) taco seasoning mix

2 Tbsp. flour

1   each green and red pepper, cut into 1-inch-wide strips

1 cup frozen corn

1-1/2 cups  chunky salsa

1 cup KRAFT Tex Mex Shredded Cheese

Make It!

TOSS chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except shredded cheese; cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

STIR before serving. Top with shredded cheese.

Kraft Kitchens Tips

Special Extra

Serve spooned over hot cooked rice. Garnish with sliced green onions and chopped cilantro.

Creative Leftovers

Cool any leftovers, then refrigerate up to 3 days. To reheat, cook in skillet on medium heat until heated through, stirring occasionally. Serve wrapped in flour tortillas.