Ask A Baltimore Expert: Best Fall Family Dishes

Selina Scipio has been licensed and insured in business for 9 years. She said she loves to cater to people from beginning to end and views food as a science when she can take ingredients and create something delectably edible. She says, "I love to simply 'cater' to people during their special events. I feel as though I am conducting an orchestra when I am catering a large event. I also love when an event goes as planned. When the customers and their loved ones are happy and enjoying themselves during an event that I am catering is exactly what it's all about for me".

As the provider, Scipio pays great attention to detail and will travel up to 40 miles. If you have a date, a time and approximate head count, Scipio can take care of your next event and create a custom menu for you. The recipes Scipio shared are not a fancy ones, according to her, but she has perfected them. She said this is the perfect family fall meal.

Ingredients:

• A 9" x 12" aluminum pan
• 12 lasagna noodles
• 6 1/2 cups of tomato sauce
• 4 cups of parmesan cheese
• 4 cups of ricotta cheese
• 3 cups of mozzarella cheese
• 2 tablespoons minced garlic
• 2 tablespoons butter
• 2 teaspoons Italian seasoning
• 1 large zucchini squash
• 1 large yellow squash
• 6 cups spinach
• 1 tablespoon basil
• 1 tablespoon parsley

Directions:

1. Preheat oven to 400 degrees F.
2. Slice squashes into 1/4 pieces;
3. Heat butter in pan; add garlic; add Italian seasoning; saute until soft. Remove squash and let cool.
4. Mix 3 cheeses in bowl, add chopped parsley.
5. In another bowl mix tomato sauce and basil.
6. Lay out noodles; scoop 2 heaping tablespoons of cheese mix on each; spread.
7. Coat bottom of pan with tomato sauce; place 3 noodles across.
8. Top each with squash mix, then spinach, then tomato sauce.
9. Repeat 3 times;
10. Cover pan and bake for 1 1/2 hours at 400 degrees F. Then enjoy!!!

Ingredients

• 6 large Carrots
• 4 Tbsp. Ginger
• 2 Tbsp. Butter
• 1 Tbsp. Brown Sugar
• 3 Tbsp. Veggie or Chicken Stock
• Water, as needed

1. Peel and slice 6 carrots.
2. Boil in water until tender.
3. Remove carrots from water and set water aside.
4. Using a food processor add carrots, ginger and water as needed and puree.
5. Pour puree mix back into pot and reheat, adding in chicken/veggie stock and butter.

Ingredients:

• Leftover chicken
• Chopped onion
• Chopped green pepper
• ¼ chopped apple
• A handful of chopped cashews
• Small amount of golden raisins
• Sprinkle curry powder to taste
• Mayo to taste

Directions:

1. Take your leftover chicken and dice it into small pieces.
2. Mix all ingredients together in a large bowl.
3. Enjoy!

Related: 3 Mother's Day Dinner Recipes to Wow Mom

Chef Shirle was restaurant taught. She has worked in restaurants since the age of 13. She moved to Baltimore in 1989, where people encouraged her to open a restaurant. Others have said that her cooking is an intimate experience. She said it feels good to help people without feeding them fattening food. Cooking also reduces stress for her and the families for whom she cooks.

The dishes that she shared, she describes as colorful, comfort food and are based upon what is in season at the time. While she does not necessarily measure every ingredient, Chef Shirle says this first recipe is great for meatballs and stuffed peppers, too.

Ingredients:

• 1/2 cup sun-dried tomatoes, sliced
• 1 cup ketchup
• 1 cup seasoned breadcrumbs
• 3/4 cup chopped fresh basil
• 1 cup (4 ounces) cubed provolone cheese slices
• 1 large egg
• 2 garlic cloves, minced (or 1 tsp garlic powder)
• 1 lb. ground turkey
• 1 lb. lean ground beef or ground turkey (for lower fat)
• Cooking spray
• 1/2 cup ketchup (for topping)
• Fresh basil sprigs (for garnish)

Directions:
1. Combine sun-dried tomatoes and water in a microwave safe cup and microwave for 1 minute- let stand.
2. Preheat oven to 350 degrees.
3. Combine 1 cup ketchup, breadcrumbs and next 6 ingredients in a large bowl. Add tomatoes to meat mixture.
4. Shape meat mixture into a 9x5 inch loaf in an oven safe pan coated with cooking spray. Spread 1/2 cup ketchup over top and sides of meatloaf.
5. Bake at 350 degrees for 45 mins-1 hour.
6. Remove from oven and let stand for 10 minutes.
7. Cut into 6 slices. Serves 6

• Onions
• Carrots
• Beets
• Sweet potatoes
• Regular potatoes
• Rosemary
• Thyme
• Sage

Directions:

1. Preheat oven to 375 degrees F.
2. Combine all root vegetables and seasonings.
3. Bake in a casserole dish on a flat baking sheet for 20-30 minutes.

Ingredients:

• 3 lbs. Pork rib meat (country style, boneless) or 3 lbs Pork Butt-cut into large chunks or 5 Large Chicken breasts, cut into chunks
• 1 14 oz. Can diced tomatoes (with zesty chiles)
• 1 Tbs garlic powder
• 2 Tbs onion powder
• 2 Tbs. smoked paprika
• 1 Tbs sweet paprika
• 2 Tbs. chili powder
• 1 Tbs. ground cumin
• 1 Tbs dried oregano
• 1Tbs dried cilantro
• 1 Tbs dried chives
• 1/8 tsp. ground cinnamon
• 1/8 tsp. ground clove
• 2 tsp. salt
• 1 tsp pepper
• 20 flour tortillas
• 3 cups shredded Monterey or Mexican cheese.

Directions:

1. Spray bottom of a heavy Dutch oven with oil and heat over medium high heat.
2. Add meat thru pepper and mix well. Bring to boil.
3. Reduce heat to medium low, cover and cook for about 1 ½ hours or until the meat falls apart and minimal liquid is left.
4. Remove from stove and scoop out meat.
5. Transferring to sheet pan, let cool.
6. Shred meat with your hands, add leftover sauce from pot and mix well.
7. Lay out all tortillas and evenly divide cheese in the center of each.
8. Evenly divide the meat mixture between the tortillas.
9. Roll up each tortilla to make a burrito.
10. To eat, either place each burrito on a baking sheet and reheat at 350 for 20 minutes or microwave for 3 minutes until hot.

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