Food

Favorite Fall Recipes

Today I had my first Pumpkin Spice Latte of the year. It’s been super hot and humid in the Chicagoland area the past week, but today it was breezy 67 degrees, which in my opinion is ALMOST optimal Pumpkin Spice Latte weather. This is my favorite time of year mostly because I have what you call an end of summer/early fall horse. What does that mean, exactly? I have a horse that is emotionally stable for approximately 8 weeks out of the year. The other 44 weeks are a crapshoot. Needless to say I’m excited for a perfect mare, sweatshirts, and cozy comfort foods. There is something about coming home after a chilly barn day to a cozy house and a warm meal. Below I’m going to take you through 7 of my all time favorite fall recipes.

Julia Child’s Potato Leek Soup

This one is easy, comforting, budget friendly, and vegetarian!


Ingredients
2 tablespoons neutral oil, such as canola or grapeseed oil
4 to 5 medium russet potatoes
3 large leeks
6 cups vegetable stock
Kosher salt
1 to 2 tablespoons freshly squeezed lemon juice
1/2 cup heavy cream
1/2 cup crème fraiche
1/3 cup minced parsley or chives

I make a few substitutions such as instead of creme fraiche I use sour cream (remember I shop at ALDI) and I add a little bit of extra lemon.

Instructions for Julia Child’s Potato Leek Soup can be found at Popsugar.

Chipotle Maple Butternut Squash Soup

One of the most delicious things I’ve ever had in my life. In fact, I made this throughout the summer because it’s that good. This one is vegetarian too!


Ingredients:
2 tablespoons olive oil
1 large onion
2 large garlic cloves
1-2 chipotles in adobo sauce
3 pounds butternut squash
1 teaspoon sweet smoked spanish paprika
1 teaspoon kosher salt
1 teaspoon ground black pepper
6 cups vegetable broth
1/2 cup heavy cream
2 tablespoons maple syrup
Candied chopped pecans, minced fresh cilantro, for garnish (optional)

You can find instructions for this one at Always Order Dessert.

Crockpot Beer Braised Chicken

This one is fun because you can use whatever beer you want to braise the chicken in. You should probably use a fun seasonal beer to add those fall flavors though.


boneless skinless chicken breast or chicken thighs
2 andouille sausage links
1 onion finely
2 red peppers
1 (14 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
2 tablespoons hot sauce
1 tablespoon chili powder
1 teaspoon smoked paprika
2 teaspoons dried thyme
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1 (12 ounce) beer 
1/4 cup water mixed with 2 tablespoons cornstarch
cooked white or brown rice for serving

Directions for this recipe can be found at Half Baked Harvest.

Cheeseburger Gnocchi

I’m in a Facebook group with all my aunts and cousins, in the group we did a recipe share and this one was a recommendation from my aunt. She didn’t disappoint. It’s the ultimate comfort food, it might even rival a good homemade mac and cheese.


1 tablespoon butter
1 (16 oz) package potato gnocchi
1/2 lb lean ground beef
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon smoked paprika
1 teaspoon mustard powder (optional)
2 cups diced onion
3-4 cloves garlic, minced
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
1 cup beef broth (or water)
1/4 cup heavy cream
1 cup shredded sharp cheddar cheese
1/3 cup thinly sliced scallions

You can find the instructions at Kevin and Amanda.

The Best Chicken Soup

This next one was another from our Facebook group recipe share. This chicken soup is the bee’s knees. I kind of want to have some in my fridge at all times and I know it’s going to be a good one when flu season comes around.


Ingredients:
1 tablespoon avocado oil or olive oil
6 cloves of garlic
1 yellow onion
2 large carrots
2 celery stalks, roughly chopped
1 tablespoon fresh grated ginger
1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric)
6 cups low sodium chicken broth
1 pound boneless skinless chicken breast
1 teaspoon freshly chopped rosemary
1 teaspoon freshly chopped thyme
½ teaspoon salt
Freshly ground black pepper
1 cup pearl or Israeli couscous
2/3 cup frozen peas

This recipe comes from Ambitious Kitchen.

Braised Beef Ragu with Polenta

Polenta! Boiled cornmeal. I had no idea what polenta was, until it came in a Hello Fresh box I ordered many moons ago. It was an exciting discovery and side dish that I forget about. The best way I can describe this meal is like beef stew over mashed potatoes. So yummy!


Ingredients:
2 tablespoons olive oil
3 lbs. beef rump roast or round roast
half a yellow or white onion
3 cloves garlic,
2 28-ounce can whole tomatoes
1/2 cup red wine
3 tablespoons tomato paste
1 teaspoon basil
1 teaspoon oregano
2 bay leaves
2 teaspoons salt
black pepper to taste

This recipe can be found over at Pinch of Yum.

Okay and now for a dessert or breakfast depending on the kind of person you are.

Slow Cooker Fried Apples

Serve it with vanilla ice cream. That’s all I’m going to say here.


Ingredients:
Apples, peeled and sliced
Cornstarch, 2 tbsp
Brown sugar, 1/4 cup
Sugar, 1/4 cup
Ground cinnamon, 1 tsp
Vanilla extract, 1 tsp
Butter, melted, 1/4 cup
Lemon juice, 2 tsp

You can get the instructions for Slow Cooker Fried Apples from The Diary of a Real Housewife.

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Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click-through and make a purchase. All views and opinions expressed are my own.


fall recipes

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