As the nights grow shorter and temperatures drop, you start to crave dinners that are quick, easy, and comforting. We’ve gathered a few recipes featuring the distinctive flavors of the fall season that are both delicious and simple to prepare.
1. Rosemary Skillet Chicken
Food Network Magazine provided this recipe for a hearty main dish that comes together in 40 minutes:
- While preheating the oven to 450 degrees Fahrenheit, cut a couple red potatoes into halves or quarters and boil them in salted water until they’re tender.
- To prepare the marinade, cut up a tablespoon of rosemary leaves and a clove of garlic. Mash them into a paste with 2 teaspoons of salt and a pinch of red pepper flakes. Move the paste into a large bowl. Add juice from 1 lemon and 2 tablespoons of olive oil and stir.
- Place 4 chicken breasts (with the skin on) in the marinade. Make sure the chicken is well coated.
- Warm a cast-iron skillet on medium-high. Brown the chicken with the skin down for about 5 minutes.
- Flip the chicken. Add the potatoes and about 2/3 of a pound of halved mushrooms into the skillet, plus the juice from another lemon. Throw in 2 sprigs of rosemary and the squeezed-out lemon halves.
- Put the skillet in the oven to roast until the chicken is fully cooked (with an internal temperature of at least 165 degrees) and the skin is crispy.
2. Vegetable Soup
This classic approach to vegetable soup came from The New York Times. Once you master the basics, there’s endless room to customize by adding your choice of spices and seasonal produce:
- Heat 6 tablespoons of extra-virgin olive oil in a large pot on medium.
- Cook a chopped onion, 3 diced carrots, 2 chopped celery stalks in the oil until they’re tender (but still crisp). Add 4 cloves of minced garlic, 2 teaspoons of thyme, 1.5 teaspoons of dried oregano, a teaspoon of salt, a teaspoon of black pepper, and just a pinch of red pepper flakes.
- Cook the vegetables for about a minute before adding a couple diced potatoes with a tablespoon of tomato paste. When the tomato paste starts to brown, it’s time to add 8 cups of vegetable broth, plus a can of diced tomatoes. Bring to a boil and then lower to a simmer for 20 to 25 minutes.
- After you can easily stick a fork into the potatoes, stir in more vegetables like corn, green beans, and peas. Once those veggies are also tender, remove the pot from heat and stir in 2 cups of baby spinach, 1/3 of a cup of fresh parsley, and a tablespoon of red wine vinegar. Adjust seasoning and top off with a little more parsley before serving.
3. Stuffed Peppers
Stuffed peppers are another versatile option to showcase some of your favorite flavors. This version from Delish is a great starting point:
- While preheating the oven to 400 degrees Fahrenheit, cook half a cup of rice.
- In a large skillet, warm two tablespoons of extra-virgin olive oil on medium. Cook a chopped yellow onion until it softens and then stir in 3 cloves of chopped garlic with two tablespoons of tomato paste. After about a minute, add a pound of ground beef, breaking it up with a spoon as it browns.
- Drain fat from the skillet before mixing in the rice and a can of diced tomatoes, seasoning with some dried oregano, salt, and black pepper. Simmer until the liquid in the skillet starts to reduce.
- Place 6 bell peppers with their tops and cores removed in a baking dish and drizzle with the olive oil. Add the filling to the peppers, topping them off with shredded Monterey Jack cheese. Cover the dish with foil before placing it in the oven.
- Bake for about 35 minutes. Then, remove the foil and return to the oven until the cheese is bubbling. Sprinkle on some fresh parsley and serve.
4. Stovetop Mac and Cheese
Baked macaroni and cheese is perhaps the ultimate comfort food, but it can take a while to prepare. Southern Living suggested a stovetop variation that’s on the table for a weeknight dinner in under half an hour:
- Start by pouring 4 cups of water, two teaspoons of salt, and 2 cups of whole milk into a large pot and heating to a simmer on medium.
- Add a package of elbow macaroni and cook for about 7 minutes. When the pasta is al dente, meaning it’s cooked but still firm, remove the pot from heat.
- Stir in 12 ounces of shredded cheddar cheese, four ounces of a processed cheese like Velveeta, and an ounce of grated Parmesan cheese. Season with black pepper, smoked paprika, dry mustard, and garlic powder. If the cheese sauce thickens too much, add more milk.
- Sprinkle on some more pepper and serve with seasonal veggies for a satisfying autumn meal.
5. Turkey Chili
When the temperature dips, there’s nothing better than a steaming hot bowl of chili. Next time you get the craving for one, try this quick and easy turkey chili recipe, courtesy of Southern Living:
- Heat 2 teaspoons of canola oil in a Dutch oven on medium-high. Add chopped yellow onion and red bell pepper. When the pepper and onion soften, mix in three tablespoons of a taco seasoning mix and a tablespoon of tomato paste.
- Keep stirring for about a minute before throwing in a can of fire-roasted, crushed tomatoes, plus a cup and a half of water. Use a wooden spoon to scrape any brown bits from the bottom of the Dutch oven.
- Add a pound of ground turkey and break it into small pieces. Throw in a can of (drained) light red kidney beans and two cans of chopped chipotle chiles in adobo sauce with a teaspoon of salt.
- When the mixture comes to a simmer, lower the heat to medium and stir occasionally until the turkey is cooked. Serve with your choice of toppings like Cheddar cheese, sour cream, avocado, cilantro, and tortilla chips.
The fall can be a great time to unlock your creativity in the kitchen. Try something new this week and enjoy!
