7 Recipes to Get You in the Mood for Fall

The season of fall is officially upon us! With the emergence of colder weather and changing foliage also comes sweater weather, warmer beverages and lots and lots of pumpkin. But everything is not just about pumpkin spiced lattes! Here are a few recipes to get you in the spirit of fall:

1. Spiced apple cider

Nothing is better than a cup of hot cider on a cold fall day! Follow this recipe from Food Network to make your own.

Ingredients

• 16 cups (1 gallon) apple cider
• 1/4 cup light brown sugar
• 1 teaspoon allspice
• A pinch of grated nutmeg
• 2 teaspoons whole cloves
• 1 orange
• Cinnamon sticks for garnish

Directions

In a large pot over medium heat, add the apple cider. Stir in the brown sugar, allspice and nutmeg until the sugar is dissolved and bring to a low boil.

Stick the pointy ends of the cloves into the orange so that just the buds of the cloves are visible. The entire orange should be covered with the cloves.

Add the orange to the cider and reduce heat to simmer. Cover and continue cooking for 20 minutes.

Serve in warm mugs with a cinnamon stick garnish. 

2. Pumpkin bread

This recipe is for all the baking enthusiasts! Pumpkin bread is a great way to enjoy a classic fall flavor for breakfast or as a snack.

Ingredients

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1-1/2 sticks (3/4 cup) unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 1 15-oz can 100% pure pumpkin

Directions

Preheat the oven to 325°F. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour.

In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon and nutmeg. Whisk until well combined; set aside.

In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin.

Add the flour mixture and mix on low speed until combined.

Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

Recipe from Once Upon a Chef.

3. Apple crisp

Apple crisp is a great way to use up all those apples from picking at the orchard last week! It also goes great paired with a cold scoop of vanilla ice cream.

Ingredients

• 10 cups all-purpose apples, peeled, cored and sliced

• 1 cup white sugar

• 1 cup all-purpose flour, and a little extra 

• 1 teaspoon ground cinnamon

• 1/2 cup water

• 1 cup quick-cooking oats

• 1 cup packed brown sugar

• 1/4 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/2 cup butter, melted

Directions

Preheat oven to 350°F.

Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

Bake for about 45 minutes.

Recipe from All Recipes.

4. Butternut squash soup

Soup is always a great meal option for the colder months of fall and winter, and butternut squash both adds the color vibrancy and a hint of sweetness to a classic soup.

Ingredients

• 1 large butternut squash (about 3 pounds), halved vertically and seeded
• 1 tablespoon olive oil, plus more for drizzling
• ½ cup chopped shallot (about 1 large shallot bulb)
• 1 teaspoon salt
• 4 garlic cloves, pressed or minced
• 1 teaspoon maple syrup
• ⅛ teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• Up to 4 cups (32 ounces) vegetable broth
• 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)

Directions

Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.

Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.

Meanwhile, in a medium skillet, warm 1 tablespoon olive oil over medium heat until simmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.

Transfer the cooked shallot and garlic to your blender. Add the reserved butternut, maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line. Securely fasten the lid and select the soup preset, being careful to avoid hot steam escaping from the lid. 

If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.

Serve immediately. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days.

Recipe from COOKIE+kate.

5. Chicken parmesan

Chicken parm is a classic Italian dish that is especially popular during the colder months, and it’s easy to see why! It pairs the classic elements of Italian cuisine together: chicken, pasta and mozzarella.

Ingredients

For the chicken:

• 2 large eggs
• 1 tablespoon minced garlic
• 2 tablespoons fresh chopped parsley
• Salt and pepper to season
• 3 large chicken breasts halved horizontally to make 6 fillets
• 1 cup Panko breadcrumbs
• 1/2 cup breadcrumbs (Italian or golden)
• 1/2 cup fresh grated parmesan cheese
• 1 teaspoon garlic or onion powder
• 1/2 cup olive oil for frying

For the sauce:

• 1 tablespoon olive oil
• 1 large onion chopped
• 2 teaspoons minced garlic
• 14 ounces (400 g) tomato puree (Passata)
• Salt and pepper to taste
• 1 teaspoon dried Italian herbs
• 1 teaspoon sugar (optional)

For the topping:

• 8 ounces (250 g) mozzarella cheese sliced or shredded
• 1/3 cup fresh shredded parmesan cheese
• 2 tablespoons fresh chopped basil or parsley

Directions

Preheat oven 430°F. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside.

Whisk together eggs, garlic, parsley, salt and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture. Cover with plastic wrap and allow to marinate for at least 15 minutes (or overnight night if time allows for a deeper flavor).

When chicken is ready for cooking, mix bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.

Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 4-5 minutes each side).

Place chicken on prepared baking tray / dish and top each breast with about 1/3 cup of sauce (sauce recipe below). Top each chicken breast with 2-3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil or parsley. 

Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.

For the sauce:

Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).

Add the tomato puree, salt and pepper to taste, Italian herbs and sugar. Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.

Recipe from Cafe Delites.

6. Pumpkin pie

Pumpkin pie is arguably the most famous of all fall desserts, as it is considered a staple dish especially around Thanksgiving. It’s surprisingly not too difficult to make, either! We loved this recipe from Very Best Baking. 

Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) pumpkin
• 1 can (12 fl. oz.) Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Directions

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

7. Butternut squash and chicken chili

Could you tell by now that soup is a great fall dish? If you’re looking for something a little more filling than a butternut squash soup, this chili contains lots of vegetables and ground chicken to be a hearty but healthy meal.

Ingredients

• 1 lb. ground chicken
• 1 chopped sweet onion
• 2 chopped garlic cloves
• 1 1/2 tbsp. olive oil
• 1 oz. chili seasoning mix
• 1 (7-oz.) can diced green chilies
• 2 (15-oz.) cans rinsed black beans
• 2 (14.5-oz.) cans diced fire-roasted tomatoes
• 1 (0.85-lb.) package pre-cut butternut squash (about 3 cups)
• 1 (14.5-oz.) can chicken stock
• Kosher salt and black pepper
• Saltine crackers, chopped onion and sliced jalapeño peppers, for serving

Directions

Cook ground chicken, onion and chopped garlic cloves in olive oil in a large saucepan over medium heat until chicken is cooked through, 5 to 6 minutes.

Stir in chili seasoning mix and diced green chilies; cook 1 minute. Stir in black beans, fire-roasted tomatoes, butternut squash and chicken stock. Simmer, covered, until butternut squash is tender, 8 to 10 minutes. Season with kosher salt and black pepper.

Serve with saltine crackers, chopped onion and sliced jalapeño peppers.

Recipe from Country Living.

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