I love fall: the leaves falling from the trees, the crisp, fresh air, and the Pumpkin Spice Lattes back in the stores. After this long, hot summer we’ve had with very little rain, I was so happy to turn the page to September.
The one thing I’ve really been looking forward to is getting back into my cooking routine. We’ve been eating so casually for so long because of our home reno and the heat, I literally can’t wait to make a huge meal. What I’m not interested in is doing a lot of dishes, and that’s why I’ve been sourcing out some great one-pot meals for everyone to try.
It’s the perfect time of year for big, one-pot meals too, because with the autumn comes all of the late summer vegetables ready in my garden. If you’re thinking fall and you want to try something new for your week night dinners, you have to try these recipes.
One Sheet Pan Roasted Garlic-Parmesan Chicken Tenders and Green Beans with Fresh Grape Tomatoes
This was the first year I grew Russian garlic in the garden, so I’ve been looking for recipes to use it with before the bulbs all dry out. I made this the other night and it was the first time I turned on my new oven. It was a great way to christen it, and I’m positive this is going to become a family favourite. Photo and recipe from cookingclassy.com.
|Ingredients: 1 1/4 lbs boneless skinless chicken breasts, sliced into 1 1/4-inch thick strips
1/2 cup plain bread crumbs
Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
In a shallow dish whisk together bread crumbs, parmesan, basil, oregano, thyme, and rosemary and season with salt and pepper to taste. Add 4 Tbsp olive oil to a separate shallow dish and stir in garlic.
Working with one chicken tender at a time, dredge both sides in olive oil then immediately transfer to bread crumb mixture and coat both sides, while pressing to adhere. Transfer to one side of the baking sheet. Repeat process with remaining chicken tenders and placing them in a row along one side of baking sheet. Spread remaining bread crumbs over tops of chicken and gently press.
On opposite side of baking dish, toss green beans with 1 Tbsp olive oil. Spread beans to edges of baking dish, sprinkle with salt and pepper to taste. Roast in preheated oven 23 – 25 minutes, tossing green beans once halfway through cooking, until chicken is golden brown and green beans are crisp-tender (if you want the tomatoes roasted too add them during the last 10 minutes of cooking). Remove from oven, sprinkle tomatoes over green beans. Serve warm, garnish chicken with fresh parsley if desired.
One Pot Pasta
I tested out the Philips Pasta Maker earlier this year, and ever since I find myself craving the pasta I made. This one-pot pasta recipe from MarthaStewart.com utilizes fresh linguine, grape tomatoes from the garden, and a liberal sprinkle of parmesan cheese. It’s so good, you might never make spaghetti sauce again.
|Ingredients: 12 ounces linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
Mexi Ground Beef-Rice Skillet
I love to make homemade tacos, but it’s a complicated process that involves making the shells, ground beef and chicken, and then slicing and dicing up all the condiments. This Mexi Ground Beef-Rice Skillet satisfies any craving for Mexican food, and it’s easy to make too. Photo and recipe from food.com.
|Ingredients: 1 lb ground beef
1 small onion, chopped
In a medium 4-quart heavy pot over medium heat cook the ground beef or sausage meat with onion, garlic, bell pepper and jalapeno pepper; cook until browned then drain fat.
Add in the taco seasoning mix with a wooden spoon until well combined.
Add in all remaining ingredients except the cheese; stir with a wooden spoon to combine and bring to a simmer over medium heat. Reduce heat to medium-low or low.
Cover and simmer for 25 minutes or until the rice is tender.
Season with seasoned salt and pepper.
Mix in 1 cup shredded cheddar cheese until melted, the sprinkle the top with 1 cup; let stand for 5 minutes until melted.
If you want to bring a little autumn into your kitchen, these recipes are a great place to start. Now all you’ll need to do is stock up your kitchen with some of this cookware:
A fall must-have: cast iron fry pans
Pensofal has the perfect pasta pot
One pot dinners are easy with a roasting pan