Tag: fall dinners

Pear Salad with Raspberry Vinaigrette
December 11, 2022

Pear Salad with Raspberry Vinaigrette

Pear Salad with Raspberry Vinaigrette is one of our favorite fall salads. I start this salad by using a food processor to make my homemade raspberry vinaigrette. Then, I drizzle it all over spring greens tossed with blue cheese, pears, walnuts, and raspberries. We like …

salad
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by Sharon
Chicken Schnitzel Chopped Salad
December 5, 2022

Chicken Schnitzel Chopped Salad

Chicken Schnitzel Chopped Salad is one of our favorite fall dinners. I start this chicken dinner by frying crispy chicken schnitzels and chopping them into bite sized pieces. Next, I make a Fig Balsamic Vinaigrette and chop up apples and red onion. Finally, I add …

chicken
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by Sharon
Pumpkin Gouda Macaroni and Cheese
November 30, 2022

Pumpkin Gouda Macaroni and Cheese

Pumpkin Gouda Macaroni and Cheese is one of our favorite fall dinners. I start this dish by making a creamy white sauce. Then, I stir in lots of delicious Pumpkin Spice Gouda Cheese and macaroni. Finally, I top it all with buttery homemade breadcrumbs and bake it until it’s golden brown. We like this macaroni and cheese for several reasons. First of all, I like that I can make this pasta dinner in less than one hour. Secondly, I like that I can make this ahead of time. I like to assemble this whole dish ahead of time and then bake it right before dinner. And, lastly, we all like the cheesy pasta and the buttery bread crumb topping.

The Equipment I Used

  • A Food Processor- You’ll need this to turn your bread into breadcrumbs. If you don’t have a food processor, you could just mince your bread really finely.
  • A Baking Dish- Use a large eleven by nine baking dish.

The Ingredients Needed for Pumpkin Gouda Macaroni and Cheese

  • Pumpkin Gouda Spice Cheese- I buy the Beemster brand pumpkin gouda spice cheese. If you can’t find this, you can use regular gouda cheese or any cheese you like.
  • Macaroni- I always use Barilla macaroni.
  • Chicken Stock- I always use my homemade chicken stock.
  • Flour- Use all-purpose flour.
  • Cream- Use heavy cream. Don’t use half and half, light cream, or milk.
  • White Bread- I always use a soft packaged white bread like Pepperidge Farms.
  • Butter- Use unsalted butter.

How I Made my Macaroni and Cheese

  • First, I boiled the macaroni. Be sure to use all three tablespoons of kosher salt to cook the macaroni.
  • Next, I made the white sauce. The tricky part is adding the eggs without scrambling them. To avoid scrambling the eggs, add a little sauce to the eggs and stir them, gradually increasing the sauce added.
  • Finally, I topped the macaroni and cheese with the crumbs and baked it all until it was golden brown.
Pumpkin Gouda Macaroni and Cheese
Pumpkin Gouda Macaroni and Cheese
Pumpkin Gouda Macaroni and Cheese

Pumpkin Gouda Macaroni and Cheese

Macaroni and cheese made with Pumpkin Spice Gouda Cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Equipment

  • Food processor

Ingredients
  

  • 3 cups elbow macaroni
  • 6 tbsp. unsalted butter
  • ¼ cup minced onion
  • 2 tbsp. flour
  • 1 cup chicken stock
  • 1 cup heavy cream
  • ½ tsp. kosher salt
  • ¼ tsp. black pepper
  • 2 beaten eggs
  • 3 cups Pumpkin Spice Gouda Cheese, shredded
  • 2 cups white bread, cubed

Instructions
 

  • Preheat the oven to 350°.
  • Boil the macaroni in a large pot of water with three tablespoons of kosher salt and drain it well.
  • Meanwhile, in a Dutch oven, on medium heat, melt 4 tablespoons of the butter and cook the onions until they're tender.
  • Add the flour to the onions and cook for two minutes. Then add the chicken stock and cream and cook for two more minutes. Add the salt and pepper. Remove the pot from the heat.
  • Stir a half cup of the sauce into a bowl with the beaten eggs. This is to temper, or heat up the eggs so don't scramble in the hot sauce. Mix it with a spoon, and then add the warmed up eggs to the warm pot. Stir in the macaroni and cheese, and put it in a greased 9 by 11 casserole.
  • In a small skillet, melt the rest of the butter. Make breadcrumbs out of the bread in the food processor, and cook them in the butter for 3 minutes.
  • Scatter the bread crumbs over the macaroni and cheese and bake for 30 minutes.

Nutrition

Calories: 450kcal
Keyword pasta
Tried this recipe?Let us know how it was!
Chicken Stock

Chicken Stock

Homemade chicken stock
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American
Servings 8 cups

Ingredients
  

  • 4½ lbs. chicken breasts and wings with skin and bones
  • 10 cups water
  • 2 peeled onions
  • 2 peeled carrots
  • 3 peeled parsley roots
  • 1 tbsp. kosher salt
  • 4 stalks celery
  • 1 peeled parsnip
  • 2 tbsp. garlic cloves
  • 1 cup fresh parsley and fresh dill

Instructions
 

  • Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
  • Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Keyword chicken soup, chicken stock, stock
Tried this recipe?Let us know how it was!
meatless
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by Sharon
Bourbon Barbecue Pork Tacos
November 30, 2022

Bourbon Barbecue Pork Tacos

Bourbon Barbecue Pork Tacos are one of our favorite fall dinners. I start these bourbon barbecue tacos by braising some tender pulled pork in a bourbon barbecue sauce. While the barbecue pork braises, I make an Apple and Red Cabbage Slaw and a Cilantro Crema. …

pork
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by Sharon
Pumpkin and Pancetta Pasta Carbonara
October 25, 2022

Pumpkin and Pancetta Pasta Carbonara

Pumpkin and Pancetta Pasta Carbonara is one of our favorite fall dinners. I start this pasta dish by cooking cubes of fresh sugar pumpkin and sage leaves. Then, I make a rich carbonara sauce. Finally, I toss the sauce with the pumpkin, fettuccini, sage, and …

pork
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by Sharon
Braised Brisket with Prunes and Apricots
October 19, 2022

Braised Brisket with Prunes and Apricots

Braised Brisket with Prunes and Apricots is one of our favorite fall dinners. We like this apricot brisket for several reasons. First of all, I like to serve this for all the Jewish holidays in the fall. Since, it’s very traditional to serve braised brisket for the Jewish holidays. Secondly, I like that this brisket serves at least eight people. Thirdly, I like that I can freeze any leftover brisket. I like to freeze any leftovers and then heat them up in the microwave. And, lastly, we all love the rich and delicious brisket, and the sweet prunes and apricots.

The Equipment I Used

  • A Dutch Oven- I like to make my brisket in an enameled cast iron Dutch oven. I really love baking the brisket in my Le Creuset Dutch oven. You can use any oven safe pot or casserole dish. Just make sure it’s tightly covered either with a lid, or foil. Ideally, the pot would be just big enough to hold the ingredients.
  • A Food Processor- Use this or a blender to puree the vegetables to make the sauce.

The Ingredients Needed for Braised Brisket with Prunes and Apricots

  • Chicken Stock- I always use my homemade chicken stock.
  • Brisket- Buy the best quality brisket you can find. The better quality your meat is the better the finished dish will be.
  • Short Ribs- I always add a pound of short ribs to my brisket. I do this to help moisten the brisket, which tends to be dry. But you can omit the ribs and just make an extra pound of brisket.

How I Made my Brisket

  • First, I browned the meat. Take care to not burn the meat.
  • Next, I added the veggies and liquid to the pot. It’s important that the braising liquid only comes halfway up the brisket. If there’s too much liquid the brisket will boil, not braise.
  • Finally, I pureed the veggies and added the prunes and apricots and cooked the brisket for another half hour.

If you like beef, you need to try this rich and tender Braised Brisket with Prunes and Apricots.

Braised Brisket with Prunes and Apricots
Braised Brisket with Prunes and Apricots
Braised Brisket with Prunes and Apricots

Braised Brisket with Prunes and Apricots

Tender brisket braised in red wine, prunes, carrots, and apricots.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Course Main Course
Cuisine Morrocan
Servings 8
Calories 281 kcal

Equipment

  • food processor or blender

Ingredients
  

  • ½ tsp. each kosher salt, black pepper, onion and garlic powders
  • 1 tsp. each ground cumin and fresh thyme
  • 3 lbs. beef brisket
  • 1 lb. beef short ribs
  • 2 tbsp. vegetable oil
  • 6 cloves minced garlic
  • 2 cups sliced onions
  • 1 cup each sliced carrots and celery
  • 1 cup tomato sauce
  • 1 tsp. each ground cumin and fresh rosemary
  • 1 cup red wine
  • 2 cups chopped plum tomatoes
  • 1 cup chicken stock
  • ½ cup each dried apricots and prunes

Instructions
 

  • Begin by preparing the brisket and short ribs. Preheat the oven to 325 degrees. Mix together the salt, pepper, cumin, thyme leaves, onion powder, and garlic powder.
  • Dry the brisket and short ribs well and sprinkle it all over with the spices.
  • On medium high heat, heat the oil in the Dutch oven and sear the brisket and ribs on all sides, in several batches. If the brisket is large, cut it in half. After it browns, remove it to a plate,
  • Then, add the garlic, onions, carrots, and celery. Add the cumin, rosemary, and wine and simmer for three minutes. Add the meat back to the pot along with the tomatoes. Add enough chicken stock to come about halfway up the brisket. Cover the pot tightly and bake for three hours.
  • After the three hours, remove the brisket from the pot, and put the vegetables in a food processor. Blend until smooth and then stir back into the liquid in the pot. Add the apricots and prunes to the pot. Cover and bake for thirty minutes more.
  • Slice the brisket and short ribs and serve with the sauce and fruit.

Nutrition

Calories: 281kcal
Keyword beef, fall dinners
Tried this recipe?Let us know how it was!
Chicken Stock

Chicken Stock

Homemade chicken stock
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American
Servings 8 cups

Ingredients
  

  • 4½ lbs. chicken breasts and wings with skin and bones
  • 10 cups water
  • 2 peeled onions
  • 2 peeled carrots
  • 3 peeled parsley roots
  • 1 tbsp. kosher salt
  • 4 stalks celery
  • 1 peeled parsnip
  • 2 tbsp. garlic cloves
  • 1 cup fresh parsley and fresh dill

Instructions
 

  • Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
  • Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Keyword chicken soup, chicken stock, stock
Tried this recipe?Let us know how it was!
Uncategorized
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by Sharon
Chicken Schnitzel and Apple Salad
October 9, 2022

Chicken Schnitzel and Apple Salad

Chicken Schnitzel and Apple Salad is one of our favorite fall dinners. I start this salad by frying crispy chicken schnitzels and making some sweet, candied pecans. Then, I slice the chicken and toss it with apples, Spring greens, apple chips, blue cheese, and red …

chicken
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by Sharon
Cider Braised Short Ribs
October 2, 2022

Cider Braised Short Ribs

Cider Braised Short Ribs are one of our favorite fall dinners. Here in New York’s Hudson Valley, it’s apple picking season. So that means, it’s time to cook and bake with apples. I start this dish by braising hearty short ribs with apple cider, carrots, …

beef
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by Sharon
Pork Tenderloin and Mushroom Marsala
September 29, 2022

Pork Tenderloin and Mushroom Marsala

Pork Tenderloin and Mushroom Marsala is one of our favorite fall dinners. I start this pork dish by browning some pancetta and tender pork tenderloin. Then, I make a rich and creamy mushroom marsala sauce. Finally, I serve the pork topped with the lush marsala wine sauce. We like this dish for several reasons. First of all, I like that this meal can be made ahead of time. I like that the pork and sauce reheat so nicely in the microwave. Secondly, I like that I can make this hearty dish in just one hour. And, lastly, we all love the tender pork and the rich sauce.

The Equipment I Used

  • A Skillet- I used a cast iron skillet to make the pork and sauce. But you can use any large skillet.
  • A Meat Thermometer- Use an instant read meat thermometer to check the temperature of your pork.

The Ingredients Needed for Pork Tenderloin and Mushroom Marsala

  • Heavy Cream- I like to use a good quality heavy cream in this dish. I really like the Organic Valley brand. Use heavy cream, not half and half or light cream.
  • Pancetta- I like to buy my pancetta at the deli counter, thinly sliced.
  • Mushrooms- I used cremini mushrooms, but you could also use white mushrooms.
  • Marsala Wine- Use sweet marsala wine.
  • Oil- Use extra virgin olive oil. I like the California Olive Ranch brand.
  • Garlic- I like to buy the peeled cloves and store them in my freezer.
  • Tomato Paste- I really like the Muir Glen tomato paste.

How I Made my Pork

  • First, I browned the pork and pancetta. Take care to not burn these.
  • Then, I cooked the mushrooms and made the sauce.
  • Finally, I topped the pork with the creamy sauce.

If you like pork, you need to try this rich and delicious Pork Tenderloin and Mushroom Marsala.

pork tenderloin ad
Pork Tenderloin and Mushroom Marsala
Pork Tenderloin an

Pork Tenderloin and Mushroom Marsala

Pork Marsala featuring a creamy mushroom sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 tbsp. extra virgin olive oil
  • ¼ pound pancetta, thinly sliced, and chopped
  • 3 tbsp. unsalted butter
  • 1 shallot, minced
  • 1 pound cremini mushrooms, wiped clean and sliced
  • 3 tbsp. vegetable oil
  • 1½ pounds pork tenderloin, cut into 8 even slices
  • ¼ cup all purpose flour
  • ½ tsp. each kosher salt and black pepper
  • 2 tsp. each tomato paste and minced garlic
  • 1¼ cups sweet Marsala wine
  • ¼ cup heavy cream
  • 1 tbsp. each lemon juice and chopped parsley

Instructions
 

  • Heat a large cast iron skillet on medium heat, heat the olive oil. Cook the pancetta until crisp and then remove it to a plate.
  • Add the butter and cook the shallot on medium heat until tender. Add the mushrooms and cook until browned and all the liquid has evaporated. Remove from the pan and cover to keep warm.
  • Now add the vegetable oil to the pan. Sprinkle the pork with the salt and pepper and then dredge it in the flour. Cook half the pork on medium heat in the oil on both sides until it's brown and cooked through. It should be 140 degrees inside and will continue to cook outside of the pan. Repeat with the rest of the pork. Remove it to a serving platter and cover to keep warm.
  • To the pan add the tomato paste and garlic and cook for one minute. Remove the pan from the heat. Add the Marsala and simmer until it's reduced by half. While it simmers, scrape the bottom of the pan. Stir in the cream and simmer for five minutes on low heat. Add the rest of the salt and pepper, and the lemon juice and parsley. Also, add the pancetta, mushrooms, and pork back to the pan. Cook for one minute and then serve.
Keyword pork
Tried this recipe?Let us know how it was!
pork
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by Sharon
Chicken and Squash Tortilla Soup
September 18, 2022

Chicken and Squash Tortilla Soup

Chicken and Squash Tortilla Soup is one of our favorite fall dinners. I start this easy soup by making a spicy chipotle chicken broth. Then, I fill the soup pot with sweet corn and butternut squash. Finally, I top the soup with crispy fried corn …

soup
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by Sharon