Autumn recipes (fall recipes) are some of my favorite. When the leaves begin turning colors here in the Midwest, the temperature cools and the smell of football is in the air.
There are a lot of vegetables to can (including fruit), and I offer many hearty dishes that will soon become yours. So grab a cup of coffee, relax and enjoy browsing these favorites of mine...
My first autumn recipe certainly reminds me of fall. Serve with a juicy pork roast or chops.
6 slices of bacon, chopped
1/4 cup onion, chopped
6 cups cabbage, cut into thin wedges
2 TBS water
1/8 tsp white sugar
1 TBS cider vinegar (balsamic works great also)
salt and pepper to taste
In a large skillet, saute the bacon and cabbage together until the bacon is browned and the cabbage leaves are starting to get tender; approximately 10 minutes. Add the onion and saute until it is translucent. Add the remaining ingredients and cook covered for approximately 10-15 minutes. Splash with the vinegar before serving.
This autumn recipe is also great with fried bacon or sliced and sauteed kielbasa slices on top. YUM.
FRIED CABBAGE WITH NOODLES
1/2 head shredded cabbage
16 oz egg noodles, cooked according to package directions
1 large onion, diced
1/2 cup homemade unsalted butter
4 TBS canola oil
In a large skillet, combine the canola oil and butter on medium heat. Add the onion and fry until translucent. Next add the cabbage and cook until it starts to turn brown. Add the drained cooked egg noodles and mix well. When everything is hot, it is ready to be served.
This autumn recipe is best done on a cooler day and served with roast vegetables (recipe below).
BEST ROAST CHICKEN RECIPE
2 whole chickens
2 tsp kosher salt
2 tsp homemade seasoned salt
1 tsp paprika
1 tsp thyme
1 tsp homemade garlic powder
1 tsp homemade onion powder
1/2 tsp freshly ground black pepper
1/4 tsp homemade cayenne pepper, (or to taste)
1/2 tsp rosemary
1/2 tsp thyme
4 TBS garlic, minced
Mix all of the rub ingredients together in a small bowl. Remove the giblets from the cavity of the chicken and discard. Wash the chickens thoroughly and pat dry with paper towels.
Rub the chickens with vegetable oil (or butter) and cover the entire chicken, inside and out with the spice rub. Place in a resealable bag; wrapping again in foil. Chill in the refrigerate to marinate for at least 24 hours. DO NOT skip this step.
PREHEAT oven to 250 degrees and lightly spray a roasting pan with vegetable oil.
Place the chicken in a roasting pan and cook uncovered for 5 hours, or until a meat thermometer reads 170 degrees in the thickest part of the chicken. Drizzle the chickens with the pan drippings and wrap in foil. Let sit for at least 10 minutes before carving.
To make chicken gravy, add a can of chicken broth mixed with 1 tablespoon cornstarch to the pan juices, and let boil till thicken.In a hurry?
Use 5 or 6 chicken breasts or thighs with bone. Skip the onion and marinating. Instead, toss seasonings & chicken in a large oven roasting bag, shake till chicken are all evenly coated. Bake in 350 degree oven for 1-1/2 hours.
Doesn't roasting root vegetables remind you of autumn recipes? It certainly does to me.
HOW TO ROAST VEGETABLES
green, yellow or red bell peppers
extra virgin olive oil
spices: rosemary, basil or thyme
PREHEAT oven to 450 degrees and spray a baking sheet with oil.
Cut the vegetables you wish to use into chunks. Place 1/4 cup olive oil in a large resealable bag with the seasonings and add the vegetables. Shake until well coated and put on the prepared baking pan. You may also do this in a bowl.
Depending on the size you cut them into, it will take approximately 30 to 50 minutes to roast until tender.
APPLES and ACORN SQUASH SIDE DISH
1 acorn squash
2 apples, cored and sliced
2 TBS homemade unsalted butter
3 TBS homemade brown sugar, packed
1 TBS finely chopped pecans or walnuts
1/2 tsp salt
1/2 tsp cinnamon
Fill a pot with water and bring to a boil. Add the acorn squash and cook for 15 minutes. Drain and add cold water to the pan – let squash sit in the cool water for 5 minutes.
When it’s cool enough to peel, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Slice the halves into sections and then cut into 1 inch chunks. This is an easy way to peel a squash.
Place the squash and apple slices in a bowl. Dot with pieces of butter and top with brown sugar, nuts, salt and cinnamon. Cover with plastic wrap and poke a couple holes on top and microwave for 5 to 7 minutes until tender. Stir mixture and microwave another 5 to 7 minutes. Serve when it’s hot.
PREHEAT oven to 375 degrees and you will need a baking dish with sides.
This to me is the easiest method and tastes the best. Cut the acorn squash in half horizontally (from stem to end) and scoop out the insides. Poke a few holes in each half with a fork. Spread softened butter inside the squash halves and sprinkle with the remaining ingredients.
Place the squash on the baking sheet and add 1/2 cup water to the bottom of the pan. Bake for 60 minutes or until tender.
This autumn recipe side dish would be perfect with a pork tenderloin or pork roast.