Creamy Dill Chicken and Rice Casserole
Creamy Dill Chicken and Rice Casserole is a comforting, hearty dish perfect for fall evenings. This delightful casserole combines tender chicken, creamy sauce, and flavorful dill, all baked together with rice to create a warm and satisfying meal. It’s an excellent choice for family dinners or feeding a crowd, as it can easily be prepared in advance and simply heated before serving.
| Ingredients | Quantity |
|---|---|
| Cooked chicken, shredded | 2 cups |
| Long-grain white rice | 1 cup |
| Chicken broth | 2 cups |
| Cream of chicken soup | 1 can (10.5 oz) |
| Dried dill weed | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Shredded cheese (optional) | 1 cup |
| Fresh dill (for garnish) | To taste |
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, rice, chicken broth, cream of chicken soup, dried dill, garlic powder, onion powder, salt, and pepper. Stir until well combined.
- Pour the mixture into a greased 9×13 inch casserole dish.
- If desired, sprinkle shredded cheese evenly on top.
- Cover with foil and bake for 30-35 minutes, then uncover and bake for an additional 10-15 minutes until hot and bubbly.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh dill before serving. Enjoy your meal!
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Lemon-Dill Roasted Salmon With Autumn Vegetables
Lemon-Dill Roasted Salmon with Autumn Vegetables is a flavorful and healthy dish that embodies the essence of fall. Featuring tender salmon fillets paired with a variety of seasonal vegetables, this dish is brightened by a zesty lemon-dill marinade that enhances the natural flavors of the ingredients. It’s perfect for a cozy dinner at home and can be enjoyed by the whole family.
| Ingredients | Quantity |
|---|---|
| Salmon fillets | 4 (6-ounce) pieces |
| Baby potatoes | 1 pound |
| Carrots | 2 medium, sliced |
| Brussels sprouts | 1 pound, halved |
| Olive oil | 3 tablespoons |
| Lemon (juice and zest) | 1 whole |
| Fresh dill, chopped | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss together the baby potatoes, carrots, and Brussels sprouts with olive oil, salt, and pepper. Spread the vegetables out on a large baking sheet.
- In a small bowl, whisk together the lemon juice, lemon zest, chopped dill, minced garlic, salt, and pepper. Drizzle half of the marinade over the vegetables and toss to coat.
- Place the salmon fillets on the baking sheet with the vegetables. Pour the remaining marinade over the salmon.
- Roast in the preheated oven for 20-25 minutes or until the salmon is cooked through and the vegetables are tender.
- Serve warm, garnished with extra dill if desired. Enjoy your delicious fall meal!
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Dill and Herb Quinoa Salad With Roasted Butternut Squash
Dill and Herb Quinoa Salad with Roasted Butternut Squash is a vibrant and nutritious dish that perfectly captures the essence of fall. This salad combines toasted quinoa with sweet roasted butternut squash, fresh herbs like dill, and a light lemon vinaigrette, making it a delightful accompaniment to any meal or a stand-alone vegetarian dish.
| Ingredients | Quantity |
|---|---|
| Quinoa | 1 cup |
| Butternut squash, diced | 2 cups |
| Olive oil | 2 tablespoons |
| Fresh dill, chopped | 1/4 cup |
| Fresh parsley, chopped | 1/4 cup |
| Red onion, diced | 1/2 medium |
| Lemon juice | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Vegetable broth (for cooking quinoa) | 2 cups |
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet, and roast for about 25-30 minutes, or until tender and caramelized.
- While the squash is roasting, rinse quinoa under cold water. In a saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until cooked.
- In a large bowl, combine the cooked quinoa, roasted butternut squash, chopped dill, parsley, and red onion. Drizzle with lemon juice and toss gently to combine.
- Season with additional salt and pepper to taste. Serve warm or chilled. Enjoy your wholesome fall salad!
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Hearty Beef Stew With Fresh Dill
Hearty Beef Stew with Fresh Dill is a warm and comforting dish that is perfect for crisp fall evenings. This rich stew features tender beef, hearty vegetables, and a delightful infusion of fresh dill, which adds a unique flavor twist to this classic comfort food. Serve it with crusty bread for a complete meal that will warm you from the inside out.
| Ingredients | Quantity |
|---|---|
| Beef chuck, cut into cubes | 2 pounds |
| Carrots, sliced | 2 large |
| Potatoes, diced | 3 medium |
| Onion, chopped | 1 large |
| Garlic, minced | 3 cloves |
| Beef broth | 4 cups |
| Olive oil | 2 tablespoons |
| Fresh dill, chopped | 1/4 cup |
| Bay leaves | 2 |
| Salt | To taste |
| Black pepper | To taste |
- In a large pot or Dutch oven, heat olive oil over medium-high heat and brown the beef cubes on all sides. Remove the beef and set aside.
- In the same pot, add the chopped onion and garlic, sautéing until translucent. Add the carrots and potatoes, stirring to combine.
- Return the beef to the pot, along with the beef broth, bay leaves, salt, and pepper. Bring to a boil, then reduce heat, cover, and let simmer for about 1.5 to 2 hours, or until the beef is tender.
- In the last few minutes of cooking, stir in the fresh dill. Adjust seasoning if necessary. Serve warm and enjoy your hearty beef stew!
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Pasta Primavera With Dill and Garlic Butter
Pasta Primavera with Dill and Garlic Butter is a vibrant and flavorful dish that celebrates the fresh vegetables of the fall season. This pasta dish is not only colorful and appealing, but it is also incredibly easy to prepare, making it a perfect choice for a quick weeknight dinner. The combination of sautéed seasonal vegetables tossed in a fragrant garlic butter sauce, enhanced with fresh dill, brings a delightful twist that makes this dish truly irresistible.
| Ingredients | Quantity |
|---|---|
| Pasta (any shape) | 12 ounces |
| Olive oil | 2 tablespoons |
| Garlic, minced | 4 cloves |
| Bell peppers, sliced | 2 (any color) |
| Zucchini, sliced | 1 medium |
| Cherry tomatoes, halved | 1 pint |
| Fresh dill, chopped | 1/4 cup |
| Salt | To taste |
| Black pepper | To taste |
| Grated Parmesan cheese (optional) | 1/2 cup |
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the sliced bell peppers and zucchini to the skillet, cooking until tender, about 5-7 minutes.
- Stir in the cherry tomatoes and cooked pasta, tossing to combine.
- Remove from heat and mix in the fresh dill, salt, and pepper. If desired, sprinkle with Parmesan cheese before serving. Enjoy your Pasta Primavera!
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Roasted Chicken Thighs With Dill and Potatoes
Roasted Chicken Thighs with Dill and Potatoes is a comforting and hearty dish that brings warmth to your table, perfect for fall evenings. The succulent chicken thighs are seasoned to perfection and roasted alongside tender potatoes, all enhanced with fresh dill for a fragrant and flavorful meal that is easy to prepare and satisfying.
| Ingredients | Quantity |
|---|---|
| Bone-in, skin-on chicken thighs | 4 |
| Olive oil | 3 tablespoons |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Fresh dill, chopped | 1/4 cup |
| Salt | To taste |
| Black pepper | To taste |
| Baby potatoes, halved | 1.5 pounds |
| Lemon, zested and juiced | 1 |
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine olive oil, garlic powder, onion powder, half of the fresh dill, salt, and black pepper. Toss in the chicken thighs to coat evenly.
- Arrange the chicken thighs on a baking sheet and scatter the halved baby potatoes around them. Drizzle the lemon juice and zest over the potatoes.
- Roast in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and the potatoes are tender.
- Remove from the oven and sprinkle with the remaining fresh dill before serving. Enjoy your Roasted Chicken Thighs with Dill and Potatoes!
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Stuffed Bell Peppers With Dill and Feta Cheese
Stuffed Bell Peppers with Dill and Feta Cheese is a vibrant and nutritious dish that makes a perfect fall meal. These colorful peppers are filled with a savory mixture of rice, fresh herbs, and creamy feta cheese, creating a delightful combination of flavors that warms you on crisp autumn evenings.
| Ingredients | Quantity |
|---|---|
| Bell peppers (any color) | 4 |
| Cooked rice | 1 cup |
| Feta cheese, crumbled | 1 cup |
| Fresh dill, chopped | 1/4 cup |
| Onion, finely chopped | 1 |
| Olive oil | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Vegetable broth | 1/2 cup |
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened. Add the cooked rice, feta cheese, chopped dill, salt, black pepper, and vegetable broth. Mix well.
- Stuff each bell pepper with the rice mixture, pressing down gently to pack it in.
- Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
- Serve hot and enjoy your Stuffed Bell Peppers with Dill and Feta Cheese!
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Dill-Infused Pumpkin Soup With Crispy Croutons
Dill-Infused Pumpkin Soup With Crispy Croutons is a warm and comforting dish perfect for fall days. This creamy soup is rich in flavor and features the delightful combination of pumpkin and fresh dill, finished off with crunchy croutons for texture. It’s a perfect starter or main dish to warm you up during chilly evenings.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 2 cups |
| Onion, chopped | 1 |
| Garlic, minced | 2 cloves |
| Vegetable broth | 4 cups |
| Fresh dill, chopped | 1/4 cup |
| Heavy cream | 1/2 cup |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Bread (for croutons) | 2 slices |
| Parmesan cheese, grated | 1/4 cup |
- In a large pot, heat olive oil over medium heat and sauté the chopped onion and minced garlic until translucent.
- Add pumpkin puree and vegetable broth to the pot; stir well and bring to a simmer.
- Incorporate chopped dill, salt, and black pepper; let it cook for about 15 minutes.
- Blend the mixture until smooth, then stir in the heavy cream and heat through.
- For the croutons, toast bread slices until golden brown, then cut them into cubes and sprinkle with grated Parmesan cheese.
- Serve the soup hot, topped with crispy croutons and a sprinkle of additional dill if desired. Enjoy your Dill-Infused Pumpkin Soup With Crispy Croutons!
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Grilled Shrimp Skewers With Dill and Lemon
Grilled Shrimp Skewers With Dill and Lemon is a delightful and vibrant dish that perfectly captures the essence of fall grilling. These succulent shrimp are marinated in a revitalizing blend of lemon juice and fresh dill, then grilled to perfection for a smoky flavor. Ideal for a cozy evening or a festive gathering, this dish is both simple and packed with flavor.
| Ingredients | Quantity |
|---|---|
| Shrimp (peeled and deveined) | 1 pound |
| Olive oil | 3 tablespoons |
| Fresh dill, chopped | 1/4 cup |
| Lemon juice | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Wooden skewers | As needed |
- In a bowl, combine olive oil, chopped fresh dill, lemon juice, minced garlic, salt, and black pepper.
- Add the shrimp to the marinade, mixing well to coat, and let it sit for 15-30 minutes.
- Preheat the grill to medium-high heat and thread the marinated shrimp onto the wooden skewers.
- Grill the shrimp for 2-3 minutes on each side, or until they are opaque and cooked through.
- Serve hot with lemon wedges and enjoy your Grilled Shrimp Skewers With Dill and Lemon!
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Herb-Crusted Pork Tenderloin With Dill Sauce
Herb-Crusted Pork Tenderloin With Dill Sauce is a flavorful and elegant dish that showcases the heartiness of pork paired with a bright and fresh dill sauce. This dish is perfect for fall gatherings and cozy family dinners, combining savory herbs with a creamy dill topping that elevates the dish to a new level of deliciousness.
| Ingredients | Quantity |
|---|---|
| Pork tenderloin | 1.5 pounds |
| Olive oil | 2 tablespoons |
| Fresh rosemary, chopped | 1 tablespoon |
| Fresh thyme, chopped | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Sour cream | 1/2 cup |
| Fresh dill, chopped | 2 tablespoons |
| Lemon juice | 1 tablespoon |
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix olive oil, rosemary, thyme, salt, black pepper, garlic powder, and onion powder.
- Rub the herb mixture all over the pork tenderloin.
- Place the pork in a baking dish and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
- While the pork is roasting, prepare the dill sauce by combining sour cream, fresh dill, lemon juice, salt, and pepper in a bowl, mixing until smooth.
- Let the pork rest for 5 minutes after removing it from the oven, then slice and serve with the dill sauce drizzled on top. Enjoy your Herb-Crusted Pork Tenderloin With Dill Sauce!
Vegetable Stir Fry With Dill and Sesame Oil
Vegetable Stir Fry With Dill and Sesame Oil is a vibrant and nutritious dish that combines seasonal vegetables with the aromatic flavors of dill and the rich nuttiness of sesame oil. This quick and easy stir fry is not only invigorating but also a great way to showcase the bounty of fall produce, making it a perfect addition to your dinner table for cozy gatherings or as a light meal option.
| Ingredients | Quantity |
|---|---|
| Mixed seasonal vegetables (bell peppers, broccoli, carrots, snap peas) | 4 cups |
| Olive oil | 2 tablespoons |
| Fresh dill, chopped | 2 tablespoons |
| Soy sauce | 3 tablespoons |
| Sesame oil | 1 tablespoon |
| Garlic, minced | 2 cloves |
| Ginger, minced | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Sesame seeds (optional) | 1 tablespoon |
- In a large pan or wok, heat olive oil over medium-high heat and sauté the minced garlic and ginger until fragrant.
- Add the mixed seasonal vegetables to the pan and stir-fry for about 5-7 minutes, or until they are tender-crisp.
- Stir in the soy sauce, sesame oil, fresh dill, salt, and black pepper, cooking for an additional 2-3 minutes to combine the flavors.
- If desired, sprinkle sesame seeds on top before serving. Enjoy your flavorful Vegetable Stir Fry With Dill and Sesame Oil!
