Tag Archives: Fall Recipe

Purely Fall Comfort Food

Grab your crockpot and a few ingredients from your pantry to add some delicious comfort food to your dinner with this Cranberry Pork Chop Recipe! This sweet and tangy Crockpot Cranberry Pork Chop Dish delivers Fall flavors and comfort food goodness all in one dish!

With ONLY 5 Ingredients, these Cranberry Pork Chops are a breeze… and so very tasty! Preparing your pork chops in your crockpot is excellent, simply put them in and walk away!  Are you pumped to make some magic happen in your Crockpot?

Crockpot Cranberry Pork Chop Recipe

Ingredients

4-6 Boneless Center Cut Pork Loin Chops, thawed {approx. 1.5 – 2 lbs..}

1 can Campbell’s Chicken Broth {10.5 oz.}

1 can Ocean Spray Whole Berry Cranberry Sauce {14 oz.}

8 oz. Kraft Catalina Dressing

1 pkg. Dry Onion Soup

Directions

1. Pour can of Chicken Broth into the bottom of a 6-quart Crock Pot. Place the Pork Chops into the Crock Pot, and cook on LOW for six hours, covered. After six hours on LOW, drain juices from Crock Pot.

2. In a medium size mixing bowl mix together Cranberry Sauce, Dry Onion Soup and Catalina Dressing, and stir until well combined. Pour mixture all over the Pork Chops, and cook on LOW for thirty minutes, or until done.

Source The Frugal Girls

Goodbye November, Hello December

Now that Thanksgiving is over we can indeed focus on Christmas. I still cannot believe how fast this year has gone and that Christmas is literally upon us lol. It’s crazy! I have not decided on what I want to cook/bake lol, but when it happens, I will share it with you real soon. I’m very excited! 😀

I know that dish has nothing to do with Christmas, but since it’s still autumn and winter doesn’t officially start until the 21st, I want to share with you this moist and fall apart tender roast beef that has a delicious balsamic glaze topping that is so easy to make in your crockpot! 

Crockpot Balsamic Glazed Roast Beef

Ingredients

1 Tbsp olive oil
3 lbs Ontario Corn Fed Beef roast such as chuck, round, brisket
1 large onion, sliced
4 cloves garlic, chopped
1/8-1/4 tsp red pepper flakes
1 C beef broth
1/2 C balsamic vinegar
2 Tbsps Bragg or (or tamari)
2 Tbsps brown sugar
1 Tbsp Worcestershire sauce
1 lb baby carrots (optional)
1 lb mini potatoes or diced potatoes (optional)
2 Tbsps flour + 2 Tbsps water

Directions

1. Heat the oil in a large skillet over medium-high heat, add the beef and brown on all sides, approximately twenty minutes and set aside on a plate. Combine the onions and cook until tender, approximately two-three minutes, before combining the garlic and red pepper flakes and cooking until fragrant, about a minute.

2. Put the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots, and potatoes into your crockpot, cover and cook on low for eight-ten hours or on high for three-five hours. (The beef will be coming apart tender when done!)

3. Remove the carrots, potatoes, and beef. Shred the meat with two forks. Remove any fat from the cooking juices, place it in a small/medium saucepan, bring to a simmer, add the mixture of the flour and water and cook until the glaze has thickened a bit. Put the meat and veggies back into the slow cooker, and pour the glaze over and let everything cook on low for about twenty to thirty minutes. Serve warm. Enjoy!

Source Closet Cooking

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Less one ingredient makes a recipe__

I admit I did something pretty goofy lol, I completely forgot to write down the most important ingredient that’s cooked in this dish and lol it was a bottle of beer. I’m certain this drives you crazy as well, whenever you forget to write down particular ingredients on your shopping list for the recipe(s) that you intended on cooking for the week. So anyway, for awhile I was irritated with myself lol, but then I decided to work with what I had lol and just went with the flow.

I soon learned my lesson though lol, as my version of tonight’s dish was not delicious as it should have been due to the fact I had no beer. Haha! 😀 Oh well, I know to do a better job next time! 🙂 Although, this is a super easy-to-make, fall-inspired meal that’s huge in flavor, but not on prep or clean up!

Oktoberfest sheet pan brats roasted vegetables

Ingredients

4 Bratwurst sausages
1 (12-oz) bottle dark lager beer
Two garlic cloves, crushed
One white onion
2-1/2 C Brussels sprouts, cut in half (outer leaves removed, as needed, and stem trimmed)
1/2 lb small white potatoes (Dutch Yellow), washed and cut in half
1-1/2 C carrots, cut into rounds (if using baby carrots, cut them in half, horizontally)
1/4 C apple cider vinegar
3 Tbsps mustard
2 Tbsps brown sugar
1/2 tsp caraway seeds
Salt and black pepper, to taste

Line a baking dish with foil and set aside. Preheat the oven to 425 degrees F

Instructions

1. Pierce the sausages with a sharp knife. Pour the beer into a pot over medium-high heat and add the sausages and garlic. You may need to combine some water to the pan (just enough to cover the sausages). Bring to a boil, and decrease the heat to medium-low for about five minutes. Drain and set aside. In a small mixing bowl, combine the apple cider vinegar, mustard, and brown sugar. Mix to combine and stir until the brown sugar dissolves.

2. Combine the vegetables in a large mixing bowl. Pour the mustard mixture over the vegetables and stir to coat. Move the vegetables to the baking sheet and place the brats on top. Season with the caraway seeds and salt and black pepper. Cook for forty five-fifty minutes, tossing once halfway through the cooking time (and flipping the brats), or until the vegetables are cooked through and tender. Remove and serve warm.

Source Grab A plate

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One Pan Autumn Chicken Dinner

I love the season of fall and cooking fall-related recipes, simply like the one I’m sharing with you today. Ha, a bit off subject but the weather in Texas hardly ever show signs of autumn. Haha! 😀

Furthermore, I am not going to lie though preparing this Chicken dinner was a bit challenging for me; working with the chicken was not so bad, but as for the fruit and veggies they were an entirely different story lol. The slicing of shallots and apples were somewhat easy. But, then came the brussel sprouts and the sweet potato lol. I would have to say that they were the hardest. I had a difficult time getting a firm hold of the brussel sprouts so that I could slice them in halves and the sweet potato was hard to chop as well because of its awkward shape. I had a few close calls, but I thankfully did not cut myself in the process. 🙂

However, my hard work did pay off once again as the result of this dish turned out to be very yummy! 🙂 This one pan Chicken dinner recipe would make an excellent meal for you and your family that I’m certain, you will all enjoy one or maybe a few nights during the season of fall.

One Pan Autumn Chicken Dinner

Ingredients

4 – 5 (6 – 7 oz) bone-in, skin on chicken thighs, rinsed and pat dry
4 Tbsp olive oil divided
1 1/2 Tbsp red wine vinegar
3 cloves garlic, minced
1 Tbsp dried thyme, sage, and rosemary
1/8 tsp Salt
1/2 tsp black pepper
1 large sweet potato, peeled diced into 3/4-inch cubes
1 lb Brussels sprouts, sliced into halves
2 fuji apples, cored and sliced into half moons about 3/4-inch thick
2 shallot bulbs, peeled and sliced into 1/4-inch thick
4 slices bacon, chopped into 1-inch pieces

Directions

Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil and set aside.

1. Pour two tablespoons olive oil, red wine vinegar, garlic, and herbs into a gallon size resealable bag, combine chicken, season with salt and pepper then seal bag and rub mixture over chicken while working to distribute herbs evenly. Set aside and let rest while cutting veggies.

2. Put sweet potato, Brussels sprouts, apples and shallots on the previously prepared baking sheet. Drizzle with the remaining two tablespoons of olive oil then stir to evenly coat and sprinkle with salt and pepper to taste. Spread into an even layer then place chicken over veggie/fruit mixture.

3. Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture. Roast in preheated oven until chicken and vegetables are golden brown, approximately thirty-forty-five minutes (chicken should register 165 in the center). Broil for approximately two-three minutes for a more golden skin on chicken if desired. Sprinkle with more herbs and serve immediately.

Source  Cooking Classy

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Salty snack craving problem? Solved. :D

Do you love salty snacks? Are you craving for one? But you too want it to be reasonably healthy? If you answered yes to all of these questions, then today is your lucky day because your salty snack craving dilemma will be solved real soon when you put some magic into raw pumpkin seeds. Then later you’ll get to reward yourself with some incredibly tasty and crunchy pumpkin seeds. And YES this was very easy to make.

I guarantee, you once you’ve tried these little guys you will never want to stop eating them because they are just that good. And oh you’ll probably want to make these, again and again, lol.

How to make perfect pumpkin seeds

Ingredients

Seeds from two giant pumpkins and or you can buy raw seeds at your grocery store, usually in the health food section

‘½ tsp Lawry’s Seasoned Salt
½ tablespoon olive oil
1/8 tsp salt

Instructions

Preheat oven to 350 degrees F. Line a large baking sheet with foil and set aside.

1. Scrape out and remove seeds from your two pumpkins. Wash and clean your seeds from your pumpkin, making sure you remove any unwanted pumpkin rinds or crushed seeds. Rinse in a colander and once again remove any unwanted items. Soak the washed seeds in a bowl full of water for a ½ hour on the kitchen counter or overnight in the refrigerator. Next, drain the seeds, discarding the water.

2. Next, fill a medium pot with water and a pinch of salt (enough water so that it will cover the seeds) Place the pan over medium-high heat and bring the water to a boil. Put the seeds into the boiling water and let them cook for approximately ten minutes. This helps prepare the centers of your pumpkin seeds, so when you go to roast them, you will get the perfect pumpkin seeds crunch ensuring the insides are cooked.

3. Turn the heat off and drain the seeds and place into a medium/small empty bowl. Pour the olive oil onto the seeds and toss. Lay out the seeds in a thin layer onto the previously prepared cookie sheet. Sprinkle with Lawry’s Seasoned Salt.

4. Place them into your oven and move and turn the seeds over about every ten minutes, making sure they are not burning. Seeds are done after approximately forty minutes or when they become firmer and are no longer soft. You do not want dark spots on your seeds, you want them to be a darker yellow. Season with additional salt if desired. Remove from oven and allow to cool. Place into a clean mason jar. Enjoy!

*Note: If you bought raw pumpkin seeds from your grocery store you only need to do steps two, three and four*

Source Home Cooking Memories

 

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Coming up next week on cooking with Court 

One pan autumn dinner

Crockpot Shredded Beef Tacos

Pork Chops in Lemon-Butter Sauce 

Side Dish Parmesan Ranch Corn