Tag: fall recipes

Fall Recipe: Chicken Braised with Cider

With the fall season upon us, it’s time to fire up the oven to cook up your more vegetable-based dishes and savory meals that prioritize flavor above all. Thankfully, this cider braised chicken fall recipe from Food52 hits all of those points and tastes great while doing it. It’s all thanks to the autumnal collection of chicken thighs, apples, and onions residing in a bubbling cider sauce with savory-sweet thyme infusing the flavor of the chicken throughout the cooking process. You’ll top the whole meal off by serving it atop some crust-laden bread or mashed potatoes so that your side dish can soak up the savory sauce in all its goodness.

Fall Recipe Ingredients:

  • 4 bone-in chicken thighs with chicken skin still attached
  • 1 tablespoon of extra-virgin olive oil
  • A pinch of Kosher Salt (to taste)
  • 4 small yellow onions (halved & peeled)
  • 2-3 small Fuji, Mutsu, or Stayman Winesap apples (cored & halved)
  • 8 sprigs of fresh thyme
  • Black pepper, freshly ground
  • 1 cup of chicken (or vegetable) stock
  • 1 cup of dry hard cider (can substitute non-alcoholic)
  • Brad, noodles, or potatoes for serving

Directions:

  1. You’ll want to begin this recipe by preheating your oven to 400°F. While it’s busy heating up, you’ll prep your chicken thighs by first patting them dry with a paper towel to remove the excess oil, water, and juices.
  2. Next, take a large, ovenproof skillet of at least 10 inches in diameter and heat it over medium-high heat until it’s properly hot. Once it is, add oil and swirl the skillet to coat the entire bottom with oil. You’ll then add your chicken thighs to the skillet with the skin side of the thighs facing down. Sprinkle the thighs with a pinch of kosher salt, and sear them for three minutes. Afterward, add your onion halves (cut side down), and sear the thighs for another five minutes. Feel free to rotate the pan as needed in order to brown the chicken evenly, but don’t disturb the chicken or onions when doing this.
  3. At this point, you will use some kitchen tongs to flip the onions to their reverse side and check the bottom of the chicken thighs to ensure that they’re golden. If they are, flip the thighs as well; if they’re not browned yet, wait another minute or so. Once the onions and chicken are flipped you may add your apple pieces to the pan with the cut side facing down. Scoot the chicken and onions to the side of the skillet as needed so that you can ensure the apples are receiving enough heat.
  4. Throw in your thyme sprigs to the pan and season everything with kosher salt and freshly ground pepper. Cook the apples for 4-7 minutes or until they’re evenly browned and then flip them over.
  5. Now you can carefully pour in your cider. Note: once added to the heating element, the cider will bubble vigorously. You’ll let the contents of the skillet simmer for 4-8 minutes or until the cider you poured in is reduced by half. Add your chicken or vegetable stock, and bring it all to a boil.
  6. After it’s boiling, use a potholder and transfer the skillet to the oven. Roast it for 10-15 minutes, until the chicken thighs reach an internal temperature of 165°F on an instant-read thermometer.
  7. Additionally, you can pierce the thighs with a knife to determine if they’re fully cooked. If the emitting juices have a clear coloration, you can consider them cooked. Though, it’s always nice to have peace of mind by double-checking with a digital instant thermometer.
  8. Take the skillet from the oven, and serve the chicken, onions, and thyme atop a starch base such as crusty bread, noodles, or roasted potatoes. You’ll do this so that the base can soak up all the sauces from the chicken.
  9. Enjoy!

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Delicious Creamy Potato Soup Recipe that’s Perfect for Autumn

With the fall season emerging, sweaters being taken out of attic storage, and crisper winds coming in, there’s never been a better time to put on a pot of soup. Luckily, this easy and delicious recipe for a hearty, creamy potato soup from Pinch of Yum is the perfect thing to whip up when you’re in need of some incredible comfort food.

Besides the bacon, which of course elevates this tried and true potato recipe, baking a delicious, fresh loaf of breadalongside your pot of soup is one of the contributing factors that can make this creamy potato soup into a main course and not just a secondary side. So, start planning your course of action for your main course(s) now, because the following recipe (which is a favorite from Pinch of Yum) is the perfect autumn treat for you, your loved ones, and friends you haven’t met yet. Take out that soup pot, preheat the oven, and let’s get started!

Ingredients:

6 slices of bacon

4 tablespoons of butter

2 cups mirepoix (celery, carrots, and onions, all minced)

3 cloves of garlic, minced

½ teaspoon of salt

½ teaspoon of sage

½ teaspoon of seasoning mix (thyme, rosemary, oregano, etc)

¼ cup of all-purpose flour

3 cups of whole milk

1-2 cups of chicken broth (varies depending on desired consistency and texture)

2 russet potatoes, peeled and cubed

Recipe:

  • The key to beginning this recipe the right way is preparing the bacon. You’ll want to preheat the oven to 400°Fand bake the bacon for 20 minutes after it’s been placed on a baking sheet that’s lined with parchment paper. After it’s baked, crumble or cut the bacon into small pieces.
  • To start your soup base, place your favorite soup pot on a burner set to low-medium, and melt your butter. Turn up the heat to medium-high, and then add your mirepoix, garlic, salt, and seasoning, and sauté this mixture of garlic, celery, carrots, and onions until it’s all soft and translucent.
  • Then, add your flour and stir it into the vegetables for a few minutes so that you cook that floury taste away. Once it’s gone, add the milk a little bit at a time. You’ll want to stir after each incremental addition of milk until the consistency is smooth and creamy or simply to your liking. At this point, the soup should start out very thick and eventually thin out once you begin adding milk.
  • Now add in your potato pieces, stir it all together, and take stock of the consistency. You’ll then add chicken broth until you get to the consistency that you’re looking for. If you want a thicker soup, use less broth, and vice versa if you’re looking for a thinner soup.
  • This is where the flavor can really make its presence known. You’ll want to let the soup simmer for 30-40 minutes minimum. The potato soup will begin to thicken as it continues to simmer and even more so when it’s cooling down. It’s suggested that you wait until the potatoes are nearly fully melted with their edges softened a bit before you remove the pot entirely from the heat. With this said, feel free to let the soup simmer “slow and low” to really ingrain a rich flavor into the pot. Just be sure to keep an eye on the consistency and stir the pot throughout the process with your extra chicken broth on standby.
  • Once it’s removed from the heat, either pour your soup into bowls and add your bacon pieces or if you’re serving a larger crowd you can sprinkle your bacon into the pot and stir it into the soup.

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Seasonal Soups to Warm You Up This Fall

Soup is the optimal dish at any time of year, but it shines brightly in the autumnal months as the weather gets brisker and a bit more biting.  A bowl of warm, fresh seasonal soup is always met with an appreciative glance as the temperatures start and continue to drop, so try out a recipe from SpruceEats’ collection of soup recipes that will warm the coldest of palettes.

Minestrone Soup

The Italian minestrone soup is known as a great kitchen sink soup, as it’s easily adapted to accommodate any vegetable in your fridge.  The base of the soup is made of tomatoes, and you are to add carrots, celery, green beans, zucchini, garlic, fresh basil, and seasonings. Toward the end of cooking, you can add in pasta shells to make it more filling. Alternatively, for those not necessarily vegetarian, a traditional minestrone can be obtained with the traditional ingredients of carrots, celery, beans, spinach, and pasta simmering in the tomato broth base. Add in some browned italian sausage or ground beef for a meaty flavor that is heart and made ever-more easy when it’s made in an instant pot.

Instant Pot Potato Soup

Okay sometimes one member of the family is genuinely craving soup, and sometimes soup is the cooking option that requires less effort on the part of the chef. If that is the case, and the preparer of dinner is busy in all other areas of their life, then this quick recipe is a godsend. The instant pot potato soup is a creamy, hearty collection that is flavored with shallots, thyme, and garlic. It can be ready in just 30 minutes, but as you can imagine, the flavor is made ever-better by allowing a longer cooking time. Be sure to top off every bowl just as you would a baked potato on a cheat day by adding bacon, sour cream, chives, and cheddar cheese.

Easy Vegetarian Pumpkin Soup

No single vegetable is associated with the autumnal weather, decor, and general season than the pumpkin, as is evidenced by every supermarket produce display, front porch, and corporate coffee drink. Though, just because it’s a popular fall recipe go-to doesn’t mean there’s not something to be gained from it; enter: the vegetarian pumpkin seasonal soup- perfect for any vegan or vegetarian. This recipe is not only healthy, but it’s quick and simple to make, as it only takes approximately fifteen minutes by using canned pumpkin puree, vegetable broth, soy, milk, and spices to make your kitchen smell like a great harvest.

Low-Fat Broccoli Soup

This broccoli soup may be healthy and low in fat, but it’s just as creamy and rich-tasting as its high-fat-concentrated counterpart. The body of the soup is made by the additions of low-fat milk and potatoes, but the broccoli shines through. This dish is best served as a dinner’s first course, especially when it’s topped with toasted pumpkin seeds or garlic croutons for those looking for a crunch-heavy texture.

Beet and Cabbage Borscht

Hailing from Russia is the powerful beet-laden borscht, and it’s perfect to take in during the gentle cold months of Fall. This bright red borscht seasonal soup is chock full of roasted beets, onions, cabbage, and white beans. Aside from warming up anyone on a cold evening, a pot of this hearty red soup can be frozen easily for reheating later in the season. To make your dish shine brighters, be sure to ass freshly chopped dill and a spoonful of Greek yogurt, crème fraîche, or sour cream.

Celeriac and Parsnip Soup

This Fall recipe classic is immensely tastier than the sum of its parts. Begin by roasting the vegetables to give a deeper caramelized flavor, and then blend until the texture is silky smooth for an elegant presentation when topped with croutons and a dollop of pesto or sour cream.

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Healthy Fall Pumpkin Chili Recipe

Healthy fall pumpkin chili recipe. What more could you ask for in a recipe to start of your October!? This pumpkin chili recipe is an autumn favorite. Not only is it healthy, but it’s loaded with delicious ingredients and big, bold flavors. A good chili recipe is the perfect fall staple that is great to make for friends and family on the weekends for a get together and it can even work as left overs for a few days into the week. This simple recipe will quickly become a fall favorite! It’s comforting, cozy, and deviously savory.

 

Ingredients

  • 2 TB olive oil
  • 1 onion, diced
  • 7 cloves garlic, chopped
  • 1 tsp sugar
  • 1 TB chili powder
  • 1 TB ground cumin
  • 1 tsp pumpkin pie spice
  • 2 tsp oregano
  • 2 tsp ground coriander
  • 1 lb ground turkey
  • 3 TB tomato paste
  • 2 green + 1 orange/yellow bell pepper, seeded and chopped
  • 2 cans (14.5 oz each) fire-roasted tomatoes, with juices
  • 3 cups chicken or turkey broth
  • 2 (14 oz each) cans black beans, rinsed well and drained
  • 1/2 cup pure pumpkin puree
  • kosher salt and freshly ground black pepper
  • shredded cheddar cheese for topping, optional

Instructions

  1. In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, pumpkin pie spice, oregano, and coriander. Stir to combine, 10 seconds.
  2. Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds.
  3. Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes. Add beans and pumpkin puree. Bring chili back to a simmer for 15-20 min or until heated through. Remove from heat. Add additional kosher salt and freshly ground black pepper to taste. Serve warm, with shredded cheddar cheese if desired.

Notes

Chili keeps well; simply cover and chill in fridge. Reheat by bringing back to simmer on stovetop.
Make it meatless by using veggie broth and omitting turkey.

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Baked Honeycrisp Apples

 

What better way to celebrate the first day of fall than an amazing baked apple recipe!? Can you imagine how marvelous your house will smell after these bits of heaven have been baking in your oven? This recipe, which you can read more about here, is sure to satisfy everyone in your house- especially after you add a scoop of vanilla ice cream on the side.

 

Ingredients

  1. 4 – Honeycrisp apples
  2. 1/2 cup brown sugar
  3. 2 tsp ground cinnamon
  4. 1/4 cup dried cranberries
  5. 1/4 cup chopped walnuts
  6. 4 tblsp butter
  7. creamy caramel sauce (optional)
  8. vanilla ice cream (optional)

 

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Slice approximately 1/3 off of the top of the apples and scoop out the core, leaving a well in the center.
  3. In a bowl, mix brown sugar, cinnamon, cranberries and walnuts (using a spoon or fork) until blended.
  4. Stuff each apple with 1/4 of brown sugar mixture.
  5. Place apples in a deep baking dish, topping each apple with 1 tblsp butter and a sprinkle of cinnamon.
  6. Pour about 1/2″ of water into the baking pan, around the apples, and bake for 50 – 60 minutes, until apples are tender.
  7. Serve warm, topped with caramel sauce drizzled on top of each apple, if desired.
  8. Also excellent served with vanilla or butter pecan ice cream.

Notes

  1. Keep an eye on the water level when baking. Add more water, if needed, to prevent the apples from drying out.