5 Delicious Fall Dinner Recipes To Try This Season

Ingredients

3 tablespoons unsalted butter

2 medium leeks (white and light green parts), thinly sliced and well rinsed

2 cloves garlic, chopped

1 tablespoon chopped peeled fish ginger

2 teaspoons curry powder

2 1/2 cups plain popped popcorn

1 quart chicken stock

1 cup canned pumpkin puree

1/2 cup heavy cream

Lime juice (about 2 tablespoons)

Kosher salt

Directions

Step 1: Start by melting butter in a medium saucepan on medium heat.

Step 2: After the butter is melted, cook the leeks in the same pan. After 4 minutes of cooking, the leeks should appear wilted.

Step 3: Mix in garlic, ginger, and curry powder in the same saucepan. Cook that mixture for about 1 minute.

Step 4: Pour 2 cups of the popped popcorn into the pan. Mix it around until all pieces are evenly coated with butter.

Step 5: Pour in the chicken stock, pumpkin puree, and heavy cream and wait for the liquids to simmer in the pan. Cook the mixture with the leeks and popcorn for 15 minutes.

Step 6: Dump the entire mixture into a hand blender and blend until it’s a puree texture. If you don’t have a hand blender, you can use a full size blender. Note: if using a full blender, be sure to blend in multiple portions for better results.

Step 7: After blending, add lime juice and salt. The amounts of these can vary, based on your personal taste.

Step 8: Your soup is complete! Serve it in your favorite bowls and place the leftover popcorn in each one as a crunchy topping.

Ingredients

3 1/2 ounces dried apricots

4 skin-on boneless chicken breasts (9 ounces each)

Salt and freshly ground pepper

1 teaspoon olive oil

1 large onion, diced

1 garlic clove, thinly sliced

2 thyme sprigs

1 bay leaf

1/2 cup dry white wine

1 1/2 cups chicken stock

2 tablespoons apricot preserves

1 tablespoon unsalted butter

Directions

Step 1: To get started, make sure your oven is preheated to 350 degrees.

Step 2: While your oven is preheating, place the apricots in a bowl and fill it with hot water. These will stay in the bowl for 15 minutes. Once the time is up, drain the water out.

Step 3: While you’re waiting for the apricots to soften in the water, sprinkle salt and pepper on top of the chicken.

Step 4: After heating up olive oil in a skillet on high heat, carefully place the chicken breasts on the skillet for 5 minutes. Note: make sure the chicken breasts are skin side down.

Step 5: After 5 minutes of cooking, the chicken breasts can each be turned over and cooked for 3 additional minutes.

Step 6: Use tongs to carefully move the chicken to a baking sheet. Then, cook it in the oven for 14 minutes.

Step 7: While the chicken is in the oven, go back to the skillet and make sure it is on medium heat. Cook the onion, garlic, bay leaf, and thyme.

Step 8: Pour the white wine into the skillet and cook until it reaches its boiling point.

Step 9: Next, boil up the apricot preserves, apricots, and chicken stock on high heat. You’ll know it’s done when the sauce becomes a thick texture. Turn off the heat and mix in the butter.

Step 10: It’s ready! Pour the sauce over the chicken and serve to your family.

Ingredients

1 (5 pound) bone-in beef pot roast

Salt and pepper to taste

1 tablespoon all-purpose flour, or as needed

2 tablespoons vegetable oil

8 ounces sliced mushrooms

1 medium onion, chopped

2 cloves garlic, minced

1 tablespoon butter

1 tablespoon tomato paste

2 1/2 cups chicken broth

3 medium carrots, cut into chunks

2 stalks celery, cut into chunks

2 stalks celery, cut into chunks

1 sprig fresh rosemary

2 sprigs fresh thyme

Directions

Step 1: First, you will take the beef pot roast and sprinkle salt and pepper evenly on both sides. Next, you will evenly distribute flour on both sides.

Step 2: Pour vegetable oil into a skillet on medium to high heat. Once the skillet is heated up, cook the pot roast for 5 minutes on each side. Place the roast on a plate to come back to in later steps.

Step 3: Make sure the skillet is on medium heat, and dump in the mushrooms. Combine the mushrooms with butter for about 4 minutes.

Step 4: Next, cook the onions for 5 minutes, then add garlic and mix together for 1 minute.

Step 5: Cook for an additional minute, stirring in 1 1/2 tablespoons of flour. Then, stir in the tomato paste of 1 minute.

Step 6: Gradually add and mix in the chicken stock to the pan until it simmers, then turn off the heat.

Step 7: After cutting up your carrots and celery, put them into the slow cooker. Then add the roast on top, along with rosemary, thyme, and the mixture of onions and mushrooms.

Step 8: Cook on high heat for about 5-6 hours.

Step 7: Remove the bones and fat before serving.

Ingredients

1 whole spaghetti squash

Kosher salt

Freshly ground black pepper

1 cup chopped pepperoni

2 cups marinara

2 cups shredded mozzarella

Directions

Step 1: Start off by preheating the oven to 400 degrees.

Step 2: While the oven is preheating, place the spaghetti squash in the microwave for 5 minutes. Then, cut them in half and discard all the seeds.

Step 3: Put the spaghetti squash cut-side down onto a baking sheet and sprinkle salt and pepper on top, following by olive oil.

Step 4: Cook the squash in the oven for 30 minutes, then remove it when the time is up and start heating up the broiler.

Step 5: While the squash is cooking, cook the pepperoni in a small skillet on medium heat until it reaches a crispy texture. Set them aside on a plate.

Step 6: Once the spaghetti squash is done baking, scrape a fork on the inside to loosen up the strands.

Step 7: Inside of the spaghetti squash boats, pour and mix in 1/2 cup of the marinara sauce, 1/4 cup mozzarella, and 1/4 cup of the pepperoni. Sprinkle another 1/4 cup of mozzarella on top.

Step 8: Broil the spaghetti squash in the oven for about 4 to 5 minutes. After that, it’s ready to eat!

Ingredients

8 ounces uncooked bowtie pasta

2 cups fresh basil leaves

1/4 cup shelled, roasted pistachios, divided

1 1/2 tablespoons extra virgin olive oil

1/2 teaspoon salt

2 garlic cloves, coarsely chopped

1/4 cup fresh grated Parmesan cheese

Directions

Step 1: Cook the bowtie pasta as the package instructs.

Step 2: Drain the pasta, making sure you keep 1/4 cup of the pasta water. Rinse the pasta with cold water and then drain it again.

Step 3: In a food processor, blend up the basil and 3 tablespoons of the pistachios, along with oil, salt, and garlic.

Step 4: After the mixture is smooth, pour it into a bowl and stir in the cheese and the pasta water.

Step 5: Finally, add in the pasta and stir until its evenly coated. Use the rest of the pistachios on top of the pasta when serving.