While everyone around me is mourning the fact that summer is coming to an end, I’m over here impatiently waiting for the temperatures to drop and for fall to arrive! Fall is hands down my favorite season. There is nothing better than a sunny, crisp fall day. In honor of fall being right around the corner, I rounded up some of my favorite fall-inspired recipes. There’s nothing more comforting to me than spending time in the kitchen and whipping up my favorite (and new to me!) meals to enjoy on a chilly day. I hope you enjoy the recipes below and just a warning… I hope you like apples, because they show up A LOT in the recipes I’m sharing 🙂
*Apple Ring Pancakes
*Dutch Baby w. Apples
*Butternut Squash and Apple
*Potato and Leek Soup (I have to admit, I leave out the arugula, creme fraise and milk and just thin out as needed with stock to make the soup healthier, sorry Ina!)
*Roasted Squash w. Thyme
Roasted Sweet Potatoes with Red Onions and Arugula
Roasted Chicken and Vegetables
Butternut Squash and Black Bean Enchilada Bake
*Pork Chops w. Sautéed Apples
Apple Chai Oatmeal Cups
The * indicates recipes that I’ve made over and over and highly recommend. Everything else is on my list to try this season.
My mother-in-law recently gave me a Martha Stewart dutch oven for my birthday (so in love with it!) and I couldn’t wait to put it to use. I’ve been dying to try my hand at baking bread. I’ve been hearing a lot about this “no knead bread” recipe and everyone raves about how easy it is. I don’t think I’ve ever baked a single thing with yeast that has turned out edible. I was skeptical, but willing to give it a try…
It was a success! This might be the easiest bread you’ve ever baked! The ingredients are minimal and there is no kneading required. You basically mix everything together, let it set, then throw it in the oven! The end result is a crusty exterior with a soft and fluffy interior. I’m typically not a baker and again, any recipe that requires me to use yeast usually ends in disaster. This one is fool-proof though. I’d recommend you give it a try sometime – you just might surprise yourself with the results!
what you need:
3 cups flour
1/2 tsp rapid rise yeast
1 1/2 tsp salt
1 1/2 cups water
dutch oven (ideally 4 – 6 qts)
parchment paper (optional)
make the dough:
mix the flour, yeast and salt together in a large bowl. mix in room temperature water with a wooden spoon or spatula – be careful not to over-mix. cover with plastic wrap and let the dough rise overnight (or 10-16 hours) – the dough should more than double in size.
make the bread:
once the dough has risen, punch down and fold into a ball on a well-floured surface. let the dough sit on parchment paper for 30 minutes before baking. pre-heat your oven to 450 degrees. make sure your dutch oven is in the oven pre-heating, you don’t want to place a cold pot in a hot oven, yikes! transfer the dough on the parchment paper into the hot dutch oven and bake covered for 30 minutes. bake another 15 minutes uncovered. and you’re done!
I found this recipe by searching “no knead bread” in google and pinterest. I kept seeing the same recipe/ingredients repeated over and over again.I slightly adjusted mine (adding less salt than the other recipes I encountered).
It’s true! We’ve been using Sun Basket‘s home delivery service for about 6 months now and we absolutely love it! Each week we receive 3 meals that we chose about a week and a half prior. You choose 3 out of 9 meal options – always with the choice of chicken, meat and fish and what I love the most… paleo, gluten–free, and vegetarian options! The meals arrive in a big cardboard box and are already portioned out. Each recipe comes with an instruction card, which is ridiculously easy to follow. Seriously! Luke and I make about 98% of the meals together and its totally boosted our confidence in cooking, like a lot. We’re often blown away that we’re capable of making such amazing food. Plus it makes for a super fun date night in – turn up the music, pour a glass of wine and spend about a half hour together in the kitchen making a delicious dinner. It has become our favorite way to spend an evening together.
I wanted to share this meal we had last night, Ricotta Stuffed Chicken Breasts with a Tomato Panzanella – it was fantastic! More to come as we find more meals that we love!
If there’s one thing that I love doing in the kitchen, it’s putting a new spin on old classics. Why re-invent the wheel, when you can just improve upon it?! This grown up B.L.T is the perfect example. I made these for Luke & I yesterday for lunch and they were a huge hit! See below for the ingredients that I used…
Grown Up B.L.T.
Ingredients that I used…
Tomatoes on the vine
Spring mix lettuce (dressed with balsamic vinaigrette)
Aged white cheddar cheese
– Photos © Holly Copeland –
When it’s hot outside (and inside!) and dinnertime rolls around, the last thing I want to do is slave over a hot stove in the kitchen for an hour making dinner. In an effort to try new dishes and save some time… I whipped up these oped-faced sammies in about 15 minutes. They’re super easy, the combinations are endless and they taste delicious! They’re best enjoyed outside on the patio, trust me.
Check out all the ingredients that I used below…
Easy Open-Faced Sammies
Fried Egg Sammy
1 slice of bread (I used sourdough, toasted and rubbed with garlic)
1 handful of arugula (dressed with balsamic dressing)
1/2 small heirloom tomato
2 slices of prosciutto
1 egg, sunny-side up
Turkey & Cheddar Sammy
1 slice of bread (I used sourdough, toasted and rubbed with garlic)
3 slices of peppered turkey
1/2 small heirloom tomato
1 slice of cheddar cheese
Slice peaches about 1/2 inch thick. Lightly drizzle with agave nectar and grill for a few minutes on each side.
If there’s one thing we love to eat at our house, it’s shrimp. It’s also potatoes. Hmm, it’s corn. Wait, don’t forgot the onions, too! Throw all those ingredients together in a pot containing water seasoned with Old Bay and you have yourself a low country boil, one of our favorite summertime dinners. It’s super easy, tastes delicious and is great to make when you have friends over for dinner and you can all eat outside. A beer or two goes perfect with this meal, of course.
Low Country Boil
1 pound of red potatoes, diced into medium sized squares
2 ears of corn, each cob cut into 3 even pieces
Half of an onion, rough chopped in large pieces (or about 15-20 pearl onions, those work best!)
1 pound of shrimp
Fill a pot of water 1/4 of the way with water. We use a Le Creuset
pot and it’s just the perfect size. Season the water with Old Bay seasoning. When the water comes to a boil, add your potatoes and cook for 7 minutes. Add your onions and corn on the cob, cook for 8 minutes. Add your shrimp and cook for 3-4 minutes. Strain out the water and serve on butcher paper.
This recipe is just my super easy method. You can adjust the quantity of ingredients to your needs. You can also add items like sausage, we just didn’t have any on hand the other day when we made this.
When Luke and I were in Mexico we went to the most delicious & romantic little Italian restaurant (in Mexico, yes, you read that right). It was the last night of our honeymoon & we wanted a dinner to remember… we sure got it, too! Our little table was situated right by these tall windows with flowy drapes. We had a slight breeze & a view of the moon! Romantic, I told ya!
Luke ordered the special that evening; a wild mushroom ravioli with a poblano cream sauce. Kinda like Italy meets Mexico. I tried a bite & wow, it was to die for. When we got home I was determined to re-create this meal…
Poblano Cream Sauce
Serves: approx 4
1 poblano pepper
1 tbs olive oil
1/2 small onion, chopped
1 clove of garlic, chopped
1/3 c heavy cream
salt & pepper to taste
Roast the poblano over a gas burner or under the broiler, until charred all over. Place in a plastic bag; steam 5 minutes. Remove the skin, seeds & ribs. Chop coarsely.
Heat the olive oil in a small saucepan over medium heat; add onion & garlic; cook until soft, 5 to 7 minutes. Add chile & cream.
Puree in blender. Add water if the sauce is too thick. Season with salt and pepper.
There are two breakfast recipes that are my absolute favorite to make on the weekends. Both are my own recipes that I’ve tweaked over time, just to my liking. The Sausage Gravy is Luke’s favorite and I really only make it every once in a while, like on a special weekends. The second is my Apple Dutch Baby. I’ve made numerous variations over the years and have finally settled on a version that Luke and I both love and agree is the best one yet.
1 pound of sausage
1/4 cup of all-purpose flour
2 cups of milk
a pinch of sage
salt & pepper to taste
Crumble and cook sausage in large skillet over medium heat until browned. Stir in the flour over the sausage and continue cooking until it dissolves (about 1 minute). Gradually stir in the milk. Cook until thick and bubbly. Add salt, pepper and sage to your liking and serve over fresh baked biscuits.
**All measurements are approximate. I never actually measure anything, I eyeball everything.**
Apple Dutch Baby
3/4 cup flour
3/4 cup milk
1-2 apples (peeled, sliced and lightly covered in cinnamon and sugar)
1 pat of butter (just enough to coat the bottom of the pan)
Preheat the oven to 425 F. Melt the butter in a cast iron skillet or small casserole dish (what I use).
In a mixing bowl, whisk together the flour, milk and eggs until smooth. Pour the batter over the melted butter and then drop in the apple slices.
Bake for approximately 20 minutes, until the top turns slightly golden brown.
Making breakfast is my favorite meal to cook. In our house it happens on Saturdays and Sundays. A few Sundays ago I made Ina Garten’s Herbed-Baked Eggs and they were delicious. I paired the dish with lightly toasted crostini and some turkey sausage (because that’s what Luke likes).
I call these Parisian Baked Eggs because they’re from Ina’s Barefoot in Paris cookbook. It also sounds slightly more elegant when you sit down at the table for breakfast, to nosh on Parisian style baked eggs. Don’t you think?
Parisian Style Baked Eggs
1/4 tsp minced fresh garlic
1/4 tsp minced fresh thyme leaves
1/4 tsp minced fresh rosemary leaves
1 tsp minced fresh parsley
1 tbs freshly grated Parmesan
5 extra-large eggs
2 tbs heavy cream
1 tbs unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley and Parmesan, set aside. Carefully crack 5 eggs into a small bowl (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go and at room temperature before you start cooking.)
Place the cream & butter in a baking dish & place under the broiler for about 3 minutes, until it’s hot & bubbly. Quickly and carefully pour the eggs into the baking dish a d sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place the dish back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
*This my adaptation of Ina’s recipe.
There have been a few times recently that I’ve had some major fails in the kitchen. Normally I’m a really good cook – but I have my moments when I mess things up. But tonight I felt like I redeemed myself with these homemade chicken gyros! It’s such a simple meal, almost fool-proof really. I’ve made these a few times and each time I love them more and more. Such a quick and easy meal to make after a long day at work.
Homemade Chicken Gyros
1 chicken breast
2 slices of flatbread pita
1/2 cup diced cucumbers
1/2 cup diced tomatoes [I used tomatoes on the vine]
4 tbs tzatziki Sauce
Season chicken breast with salt, pepper and a little bit of olive oil. Brown both sides of the chicken in a hot skillet (approx. 5 minutes per side) & then let it finish cooking in the oven at 450 degrees for about 30 minutes. Let the chicken rest for approx. 5 minutes before thinly slicing with a sharp knife. (This is my absolute favorite way to cook chicken; it turns out so juicy – never dry).
Spread tzatzkiki sauce down the middle of the flatbread pita, top with sliced chicken, diced cucumbers & diced tomatoes.
Fold over and enjoy!