fall-cooking.jpgI 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.

roasted-garlic-parmesan-chicken copy.jpgOne 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
1/4 cup + 2 Tbsp slightly packed, finely grated parmesan cheese
3/4 tsp dried basil
1/4 tsp each dried oregano, thyme and crushed rosemary
Salt and freshly ground black pepper
5 Tbsp olive oil, divided
2 cloves garlic, minced
1 lb fresh green beans, tops trimmed
1 cup grape tomatoes, sliced into halves

Directions

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 Pastaone-pot-pasta.jpg

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
1 onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes
2 sprigs basil, plus torn leaves for garnish
2 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and freshly ground pepper
4 1/2 cups water
Freshly grated Parmesan cheese, for serving

Directions

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 SkilletpicZQejix.jpg

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
1 -2 tablespoon fresh minced garlic
1 green bell pepper seeded and chopped
1 -2 jalapeno pepper, seeded and finely chopped
1 (1 1/4 ounce) package taco seasoning mix (can use more to taste)
1 12 cups chicken broth (can use water)
1 small zucchini, diced (about 4 cups)
1 (14 1/2 ounce) can stewed tomatoes
1 12 cups corn or 1 12 cups peas
1 12 cups instant Minute Rice
1 -2 teaspoon seasoning salt (or to taste)
1 teaspoon pepper (or to taste)
2 cups shredded cheddar cheese, divided (you may use more cheese)

Directions

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:

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A fall must-have: cast iron fry pans

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Pensofal has the perfect pasta pot
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One pot dinners are easy with a roasting pan