Classic Chicken and Dumplings
Classic Chicken and Dumplings is a comforting fall dish that combines tender chicken, hearty vegetables, and fluffy dumplings in a savory broth. It’s perfect for warming up on chilly evenings and brings a touch of nostalgia with every bite. This dish is a great way to enjoy the flavors of fall while satisfying your hunger with its rich and creamy texture.
| Ingredients | Quantity |
|---|---|
| Chicken (cut into pieces) | 4 cups |
| Chicken broth | 6 cups |
| Carrots | 2, sliced |
| Celery | 2 stalks, diced |
| Onion | 1, chopped |
| Garlic | 2 cloves, minced |
| Butter | 4 tablespoons |
| All-purpose flour | 1/2 cup |
| Milk | 1 cup |
| Baking powder | 2 teaspoons |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (optional) | for garnish |
Cooking Instructions:
- In a large pot, melt butter over medium heat, add onions, garlic, carrots, and celery. Sauté until vegetables soften.
- Add chicken pieces and cook until browned. Pour in chicken broth and bring to a boil. Season with salt and pepper, then reduce heat and simmer for 20 minutes.
- In a separate bowl, combine flour, baking powder, milk, and a pinch of salt to make the dumpling batter.
- Drop spoonfuls of dumpling batter into the simmering broth. Cover the pot and cook for another 15-20 minutes, until dumplings are cooked through and fluffy.
- Garnish with fresh parsley and serve warm.
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Hearty Beef Stew
Hearty Beef Stew is a classic fall dish known for its rich flavors and warming qualities. This comforting stew features tender chunks of beef, a variety of root vegetables, and a savory broth that melds together beautifully while simmering. Perfect for chilly evenings, it adds a satisfying and nourishing element to your dinner table.
| Ingredients | Quantity |
|---|---|
| Beef chuck (cut into cubes) | 2 lbs |
| Carrots | 4, sliced |
| Potatoes | 3, diced |
| Onion | 1, chopped |
| Garlic | 3 cloves, minced |
| Beef broth | 4 cups |
| Tomato paste | 2 tablespoons |
| Worcestershire sauce | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Dried thyme | 1 teaspoon |
| Bay leaf | 1 |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (optional) | for garnish |
Cooking Instructions:
- In a large pot, heat olive oil over medium-high heat. Add beef cubes and brown them on all sides.
- Stir in the chopped onion, minced garlic, and sliced carrots. Cook for a few minutes until the vegetables begin to soften.
- Add the diced potatoes, beef broth, tomato paste, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to low.
- Cover the pot and let the stew simmer for about 1.5 to 2 hours, or until the beef is tender.
- Remove the bay leaf, garnish with fresh parsley, and serve warm.
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Creamy Pumpkin Risotto
Creamy Pumpkin Risotto is a delightful fall dish that combines the comforting creaminess of risotto with the flavorful warmth of pumpkin. This dish features arborio rice cooked to perfection in a savory broth, enriched with pumpkin puree and finished with cheese for a velvety texture. It’s an elegant yet simple option for a cozy dinner on a chilly autumn evening.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Pumpkin puree | 1 cup |
| Vegetable broth | 4 cups |
| Onion | 1, chopped |
| Garlic | 2 cloves, minced |
| Olive oil | 2 tablespoons |
| Parmesan cheese | 1/2 cup, grated |
| Salt | to taste |
| Black pepper | to taste |
| Fresh sage (optional) | for garnish |
Cooking Instructions:
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a separate large pan, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until translucent.
- Stir in arborio rice and cook for 1-2 minutes to toast it lightly.
- Gradually add warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- Once the rice is creamy and al dente, stir in the pumpkin puree, Parmesan cheese, salt, and pepper. Adjust seasoning to taste.
- Serve warm, garnished with fresh sage if desired.
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Savory Mushroom Stroganoff
Savory Mushroom Stroganoff is a rich and creamy vegetarian twist on the classic beef stroganoff, perfect for a cozy fall dinner. This dish features tender mushrooms sautéed with onions and garlic, simmered in a luscious sauce made with sour cream and vegetable broth. Served over wide noodles or rice, it’s a hearty and satisfying option for cooler evenings.
| Ingredients | Quantity |
|---|---|
| Wide egg noodles | 12 oz |
| Mushrooms (sliced) | 16 oz |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 1 cup |
| Sour cream | 1 cup |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (for garnish) | for garnish |
Cooking Instructions:
- Cook the wide egg noodles according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until softened.
- Stir in sliced mushrooms and cook until they release their moisture and become golden brown.
- Pour in the vegetable broth, bring to a simmer, and let it reduce slightly for about 5 minutes.
- Lower the heat, stir in the sour cream, and season with salt and pepper. Mix until well combined.
- Serve the mushroom stroganoff over the cooked noodles, garnished with fresh parsley.
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Autumn Vegetable Casserole
Autumn Vegetable Casserole is a comforting, hearty dish that celebrates the flavors of the season. Packed with a medley of fall vegetables such as sweet potatoes, Brussels sprouts, and carrots, this casserole is layered with creamy cheese and topped with a crunchy breadcrumb mixture. It’s perfect for a family dinner or as a side dish for holiday gatherings.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (cubed) | 2 cups |
| Brussels sprouts (halved) | 2 cups |
| Carrots (sliced) | 1 cup |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 1 cup |
| Cheddar cheese (grated) | 1 cup |
| Cream cheese | 4 oz |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Breadcrumbs | 1 cup |
| Fresh thyme (for garnish) | for garnish |
Cooking Instructions:
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant and translucent.
- Add the sweet potatoes, Brussels sprouts, and carrots, cooking for about 5 minutes to soften slightly.
- Stir in the vegetable broth, and bring to a simmer. Cook for an additional 10 minutes until the vegetables are tender.
- Remove from heat and mix in the cream cheese and half of the cheddar cheese until melted and creamy.
- Transfer the vegetable mixture to a casserole dish, sprinkle with remaining cheddar cheese and breadcrumbs.
- Bake in the oven for 25-30 minutes, or until the top is golden brown and bubbly. Garnish with fresh thyme before serving.
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Roasted Butternut Squash Soup
Roasted Butternut Squash Soup is a warm and velvety dish that embodies the cozy essence of fall. This soup highlights the natural sweetness of roasted butternut squash, complemented by aromatic spices and a touch of cream for richness. It’s perfect as a starter for a festive meal or enjoyed on a chilly evening with a crusty piece of bread.
| Ingredients | Quantity |
|---|---|
| Butternut squash (peeled and diced) | 4 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 4 cups |
| Olive oil | 2 tablespoons |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Heavy cream (optional) | ½ cup |
| Fresh parsley (for garnish) | for garnish |
Cooking Instructions:
- Preheat your oven to 400°F (200°C) and toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes until tender.
- In a large pot, sauté the onions and garlic in a bit of olive oil until soft and fragrant.
- Add the roasted butternut squash to the pot along with the vegetable broth, cinnamon, nutmeg, and bring to a boil. Reduce heat and simmer for about 10 minutes.
- Use an immersion blender to puree the soup until smooth. Stir in heavy cream if desired.
- Ladle into bowls and garnish with fresh parsley before serving.
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Maple Glazed Pork Tenderloin
Maple Glazed Pork Tenderloin is a delightful fall dish that combines the savory richness of pork with the sweet, earthy flavors of maple syrup. This recipe results in a tender, juicy tenderloin coated in a delicious glaze that caramelizes beautifully during cooking. Perfect for a special dinner or a comforting family meal, this dish pairs wonderfully with roasted vegetables or a fresh salad.
| Ingredients | Quantity |
|---|---|
| Pork tenderloin | 1.5 pounds |
| Maple syrup | ½ cup |
| Dijon mustard | 2 tablespoons |
| Soy sauce | 2 tablespoons |
| Garlic (minced) | 3 cloves |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Fresh thyme (optional) | for garnish |
Cooking Instructions:
- Preheat your oven to 400°F (200°C) and line a baking dish with foil.
- In a small bowl, mix together maple syrup, Dijon mustard, soy sauce, garlic, salt, and pepper to create the glaze.
- Heat olive oil in a skillet over medium-high heat and sear the pork tenderloin on all sides until browned.
- Transfer the tenderloin to the prepared baking dish and brush generously with the maple glaze.
- Roast the tenderloin in the oven for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove from the oven, let rest for 5-10 minutes, then slice and serve, garnished with fresh thyme if desired.
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Spaghetti Squash With Sausage and Spinach
Spaghetti Squash with Sausage and Spinach is a hearty, nutritious dish that highlights the flavors of fall while offering a comforting, low-carb alternative to traditional pasta. The combination of roasted spaghetti squash, savory sausage, and fresh spinach creates a deliciously satisfying meal. This dish is not only flavorful but also loaded with vitamins, making it perfect for a cozy autumn dinner.
| Ingredients | Quantity |
|---|---|
| Spaghetti squash | 1 medium |
| Italian sausage | 1 pound |
| Fresh spinach | 4 cups |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| Grated Parmesan cheese | ½ cup |
| Red pepper flakes (optional) | to taste |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions:
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove seeds, drizzle with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
- While the squash is roasting, heat a skillet over medium heat and add the Italian sausage. Cook until browned and fully cooked, about 6-8 minutes, breaking it apart with a spoon as it cooks.
- Add minced garlic to the skillet and sauté for an additional minute before adding the fresh spinach. Cook until the spinach wilts, about 2-3 minutes.
- Once the spaghetti squash is cooked, scrape the flesh with a fork to create spaghetti-like strands and add it to the sausage and spinach mixture. Toss until combined.
- Serve the dish hot, topped with grated Parmesan cheese and a sprinkle of red pepper flakes if desired. Enjoy!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Slow Cooker Chili
Slow Cooker Chili is a perfect dish for fall, offering a warm, comforting blend of flavors and spices. This one-pot wonder is effortlessly prepared in a slow cooker, allowing the ingredients to meld together beautifully over several hours. Packed with protein-rich beans, hearty meat, and vibrant vegetables, this chili is ideal for cozy dinners and even better for leftovers.
| Ingredients | Quantity |
|---|---|
| Ground beef or turkey | 1 pound |
| Onion (chopped) | 1 medium |
| Bell peppers (chopped) | 2 (any color) |
| Garlic (minced) | 2 cloves |
| Kidney beans (drained and rinsed) | 1 can (15 oz) |
| Black beans (drained and rinsed) | 1 can (15 oz) |
| Diced tomatoes (with juice) | 1 can (15 oz) |
| Tomato sauce | 1 cup |
| Chili powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Optional toppings (cheese, sour cream, cilantro) | as desired |
Cooking Instructions:
- In a skillet over medium heat, brown the ground beef or turkey until cooked through. Drain any excess fat and transfer the meat to the slow cooker.
- Add chopped onions, bell peppers, minced garlic, kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and black pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chili is hot and the flavors have melded together.
- Adjust seasoning to taste and serve hot, garnished with your choice of toppings. Enjoy!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Baked Ziti With Spinach and Ricotta
Baked Ziti with Spinach and Ricotta is a classic Italian-American comfort dish that’s perfect for fall family dinners. This hearty pasta dish is layered with ziti noodles, rich marinara sauce, creamy ricotta cheese, fresh spinach, and melted mozzarella, creating a satisfying meal that’s both delicious and easy to prepare.
| Ingredients | Quantity |
|---|---|
| Ziti pasta | 1 pound |
| Marinara sauce | 3 cups |
| Ricotta cheese | 15 ounces |
| Fresh spinach (chopped) | 4 cups |
| Mozzarella cheese (shredded) | 2 cups |
| Parmesan cheese (grated) | 1/2 cup |
| Egg | 1 large |
| Olive oil | 1 tablespoon |
| Garlic (minced) | 2 cloves |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions:
- Preheat the oven to 375°F (190°C). Cook the ziti pasta according to package instructions until al dente; drain.
- In a skillet, heat olive oil, then add minced garlic and sauté until fragrant. Stir in the chopped spinach and cook until wilted. Remove from heat.
- In a bowl, mix ricotta cheese, cooked spinach, egg, salt, and black pepper until well combined.
- In a baking dish, layer half of the cooked ziti, half of the marinara sauce, and half of the ricotta-spinach mixture. Repeat the layers and finish with mozzarella and parmesan cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes or until the cheese is bubbly and golden. Let cool slightly before serving. Enjoy this comforting dish!
Apple Crisp With Vanilla Ice Cream
Apple Crisp with Vanilla Ice Cream is a warm, comforting dessert perfect for fall. This delightful dish features tender baked apples spiced with cinnamon and nutmeg, topped with a crispy oat and brown sugar crumble. Served with a scoop of creamy vanilla ice cream, it’s a classic dessert that evokes the essence of autumn.
| Ingredients | Quantity |
|---|---|
| Apples (peeled and sliced) | 6 cups |
| Granulated sugar | 1/2 cup |
| Lemon juice | 2 tablespoons |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Brown sugar | 3/4 cup |
| Rolled oats | 1 cup |
| All-purpose flour | 1/2 cup |
| Unsalted butter (melted) | 1/2 cup |
| Vanilla ice cream | to serve |
Cooking Instructions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, toss the sliced apples with granulated sugar, lemon juice, cinnamon, and nutmeg. Pour the apple mixture into a greased baking dish.
- In a separate bowl, combine brown sugar, oats, flour, and melted butter. Mix until crumbly, then sprinkle over the apple mixture.
- Bake for 30-35 minutes until the topping is golden and the apples are tender. Remove from oven and let cool slightly before serving.
- Serve warm with a scoop of vanilla ice cream on top. Enjoy!
