Fall is here–the leaves are changing, the weather is cooler and the food is delicious! Fall is by far my favorite time of year, especially for the food! Nothing excites me more than finding new recipes to try! Check out these recipes, courtesy of delish.com, that are perfect for this Fall season:
What’s better than cozying up on the couch, putting on a movie you love and warming up to a nice bowl of soup.
1 tbsp. extra-virgin olive oil
1 large onion, coarsely chopped
4 cloves garlic, minced
4 lb. pumpkin (any kind but preferably sugar pie)
4 c. low-sodium chicken broth
Freshly ground black pepper
1/2 c. heavy cream, plus more for garnish
In a heavy soup pot or Dutch oven over medium heat, heat oil. Add onion and garlic and cook until golden.
Meanwhile, halve, peel, and scrape out seeds of the pumpkin. Cut into chunks.
Add pumpkin chunks and broth to pot. Season with salt and pepper. Bring to a boil, uncovered, then reduce heat to a simmer. Simmer until pumpkin is fork-tender, about 30 minutes.
Remove pot from heat and, using an immersion blender, blend mixture until smooth. (Alternatively, let soup cool, then blend in a blender.) Stir in cream and season to taste.
To serve, ladle soup into bowls, add a swirl of cream, and garnish with pepper.
This casserole has all your Fall favorites in one! Sweet and savory, you will surely be satisfied after eating this.
2 tbsp. extra-virgin olive oil, divided, plus more for baking dish 2 lb. boneless skinless chicken breasts Kosher salt Freshly ground black pepper 1/2 onion, chopped 2 medium sweet potatoes, peeled and cut into small cubes 1 lb. brussel sprouts, trimmed and quartered 2 cloves garlic, minced 2 tsp. fresh thyme leaves 1 tsp. paprika 1/2 tsp. ground cumin 1/2 c. low-sodium chicken broth, divided 6 c. cooked wild rice 1/2 c. dried cranberries 1/2 c. sliced almonds
Preheat oven to 350° and grease a 9"-x-13" baking dish with oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1" pieces.
Heat another tablespoon oil over medium heat. Add onion, sweet potatoes, Brussels sprouts, garlic, thyme, paprika, and cumin. Season with salt and pepper and cook until softened, 5 minutes. Add 1/4 cup broth, bring to a simmer, and cook, covered, 5 minutes.
Place cooked rice in a large baking dish and season with salt and pepper. Stir in chicken, cranberries, cooked vegetables, and remaining 1/4 cup broth. Top with almonds and bake until dish is hot and almonds are toasted, 15 to 18 minutes.
Forget pumpkin pie, this perfect Fall dessert will leave you wanting more!
Cooking spray, for pan 3 eggs 1 c. granulated sugar 1 (15-oz.) can pumpkin purée 2/3 c. heavy cream 2 tsp. pumpkin pie spice 1 tsp. pure vanilla extract 1/2 tsp. kosher salt FOR THE TOPPING 1 1/2 c. all-purpose flour 1 1/2 c. dark brown sugar Pinch kosher salt 3/4 c. cold butter, in 1/2" cubes 1 c. chopped pecans Whipped cream or vanilla ice cream, for garnish
Preheat oven to 375°. Grease a skillet with cooking spray. In a large bowl, whisk together eggs and sugar. When smooth and fully combined, add pumpkin, cream, vanilla, pumpkin pie spice, and 1/2 tsp kosher salt. Whisk until smooth and blended. Pour into prepared pan.
In the bowl of a food processor, pulse the flour, brown sugar, and salt to combine and break up any clumps of brown sugar. Scatter the cubed butter over the dry ingredients and pulse again until crumbs form. Stir in the pecans.
In the palm of your hand, press handfuls of the topping into rough balls. Break off teaspoon-sized pieces and place over the pumpkin.
Bake until the filling is set and the top is golden brown, 40 to 45 minutes.