Who doesn’t love fall? Fall is my favorite time of year! The leaves that are changing, the cool crisp breezes that whisper to us that hot hot hot summer is over, the gatherings, the warm comforting food–what is not to love about fall. We had our Friend Friday meal circled around that theme. The recipes are ones that I found on Pinterest, and tweaked of course, but the out come of the meal left everyone full, comforted, and giving me a two thumbs up for my cooking. And I always love that. 🙂 Enjoy these recipes as much as we did!
Rustic Roasted Garlic Chicken with Asiago Gravy
• 1 tablespoon oil
• 4 (6 ounce) bone-in, skin on chicken thighs
• salt and pepper to taste
• 1 onion, diced
• 20 cloves garlic, peeled
• 2 teaspoons fresh thyme, chopped (or 1 teaspoon dry thyme)
• 2 tablespoons flour
• 1 cups chicken broth
• 1/2 cup asiago cheese (or parmesan), grated
• salt and pepper to taste
1. Heat the oil in a large sauce pan over medium-high heat, add the chicken (seasoned with salt and pepper) and brown, abut 3-5 minutes per side, before setting aside.
2. Add the onion and garlic and sauté until the onions are tender and the everything is lightly browned, about 3-5 minutes.
3. Sprinkle in the thyme and flour and cook for a minute.
4. Add the broth and deglaze the pan by scraping the brown bits off of the bottom of the pan with a spoon while the broth is sizzling when added.
5. Mix the asiago into the sauce and season with salt and pepper to taste.
6. Add the chicken, cover (with a lid or foil) and roast in a preheated 400F/200C oven for 15 minutes OR turn the heat down to medium-low and simmer on the stove top for 15 minutes.
Slow Cooker: Optionally (but recommended) implement steps 1-5, place everything in the slow cooker and cook on low for 4-10 hours or high for 2-4 hours. If you skip the earlier steps, whisk the flour into the broth before mixing in the slow cooker.
Option: Start by cooking 4 strips of bacon, set aside and cook the onion in the bacon grease and add the crumbled bacon to the sauce after roasting!
Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 8 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).
Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 5 and roast, covered, until cooked, about 15 minutes (or 25 minutes for rice).
Option: Add 1 tablespoons white miso paste to the sauce! (Do it if you have it!)
Option: Add a splash of lemon juice to the sauce!
Option: Add 1/2 cup cream to the sauce!
Option: Add 1/2 pound sliced mushrooms along with the onions!
Option: Add diced potatoes and carrots to the pan before placing the chicken on top and roasting until the veggies are tender, about 20-30 minutes for a one pot meal!
Creole Green Beans
By Plain Chicken
• 3 (14.5-oz) whole green beans, drained
• 4 slices uncured bacon, diced
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 Tbsp flour
• 2 Tbsp honey
• 1/4 tsp salt
• 1/2 tsp pepper
• 1/4 tsp dry mustard
• 1 (14.5-oz) stewed tomatoes, undrained
• 1 Tbsp Worcestershire sauce
1. Cook bacon in large skillet until crisp. Remove bacon, reserving drippings.
2. Sauté onion and pepper in bacon drippings until tender. Stir in flour, brown sugar, salt, pepper and dry mustard. Stir in tomatoes and Worcestershire sauce.
3. Stir in green beans and cook until thickened and thoroughly heated, about 10 minutes. Top with cooked bacon.
Cauliflower, leek and blue cheese gratin
By delicious magazine
• 2 large leeks, trimmed and sliced
• Leaves from a few thyme sprigs
• 1 large cauliflower, sliced into florets
• Good grating nutmeg
• 40ml avocado oil, plus extra for greasing
• 40g plain almond flour
• 400ml almond milk, plain
• 50g strong vegetarian blue cheese
• 25g crushed crackin
• 10g toasted pumpkin seeds
1. Lightly grease a 1 liter ovenproof dish with olive oil. Heat a little more oil in a pan and fry the leeks for 15 minutes with the thyme leaves.
2. Meanwhile, bring a pan of lightly salted water to the boil. Add the cauliflower to the pan and boil for 2 minutes. Drain the cauliflower and toss with the leeks, add a good grating of nutmeg, season, then tip into the dish.
3. Heat the oven to 200°C/fan180°C/gas 6. Heat 40ml olive oil in the pan, stir in the flour and cook for 1 minute. Gradually stir in the milk, then crumble in the cheese. Stir until melted. Taste, season, then pour over the veg.
4. Toss the fresh breadcrumbs in olive oil, then sprinkle over the gratin along with the flaked almonds. Bake for 30 minutes or until golden.
Baked Honey Butternut Squash
By Amy Shaw (Me!)
(Sorry this recipes calls for you to be like your grandma-everything’s taste.)
1 butternut squash cut into cubes
salt and pepper
handful of pumpkin seeds
handful of walnuts
handful of cranberries
- Preheat oven to 400 degrees. Cut up butternut squash into cubes.
- In a large bowl combine cubed squash, salt, pepper, thyme, oil, and honey. you want a balanced sweet taste.
- Place squash mixture in baking dish top with pumpkin seeds, walnuts, and cranberries. Drizzle top with a little more honey. Bake for 25-30 minutes, until squash is tender.