autumn recipes

Oven Baked Greek Chicken Thighs Recipe is a super fast and easy weeknight dinner idea.  A quick and flavorful marinade with Greek yogurt, lemon, garlic and spices helps make this chicken super tender and full of flavor!

Oven Baked Greek Chicken Thighs

chicken thighs

plain Greek yogurt (full fat preferred)

olive oil

lemon

lemon juice

garlic pressed

italian seasoning

salt

black pepper

Whisk together ingredients for marinade.  Toss chicken in marinade to fully coat.  Allow to sit for at least 15 minutes, or keep in the refrigerator for longer, up to overnight.

When ready to cook, preheat oven to 425°F. 

Line a baking sheet with foil for easy cleanup.&nbsp; Arrange chicken on baking sheet in a single layer.

Bake for 20-25 minutes, or until cooked through.

Come in from the cold to a warming bowl of autumnal soup

Butternut squash soup with chilli & crème fraîche

butternut squash,about 1kg,

butter

onions,diced

garlic clove,thinly sliced

mild red chillies,deseeded and finely chopped

vegetable stock

fraîche,plus

<a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">Cut</a> 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a <a href="http://www.bbcgoodfood.com/review/test-five-best-roasting-tins">large roasting tin</a> with 1 tbsp of the olive oil.

Roast for 30 mins, turning once during cooking, until golden and soft.

While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a <a href="https://www.bbcgoodfood.com/review/best-saute-pans">large saucepan</a>, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red chillies.

Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp crème fraîche, then whizz with a <a href="http://www.bbcgoodfood.com/content/top-five-hand-blenders">stick blender</a> until smooth. For a really silky soup, put the soup into a <a href="https://www.bbcgoodfood.com/content/test-five-best-blenders">liquidiser</a> and blitz it in batches.

Return to the pan, gently reheat, then season to taste.

Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

Apple Pie Bars combine a rich, buttery shortbread crust with tart apples and a nutty crumble topping for a hand-held version of apple pie that is perfect for everything from potlucks to holiday parties.

Apple Pie Bars

unsalted butter, softened

sugar

all-purpose flour

unsalted butter

brown sugar

Granny Smith apples (about 6 pounds)—peeled, cored and thinly sliced

cinnamon

nutmeg

oats

baking soda

pecans

Preheat the oven to 375°. Line a 15-by-17-inch...

Preheat the oven to 375°. Line a 15-by-17-inch rimmed baking sheet with parchment paper. In a standing mixer fitted with the paddle attachment, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour and salt until a soft dough forms.

Press the dough over the bottom of the...

Press the dough over the bottom of the prepared pan creating an even layer. Bake in the center of the oven for about 20 minutes, until the crust is golden and set. Let cool on a rack.

In an extra large skillet, melt 6 tablespoons...

In an extra large skillet, melt 6 tablespoons of the butter with 1/2 cup of the light brown sugar. Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir the cinnamon and nutmeg.

Cook until the apples are caramelized and very...

Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillet and if necessary, add up to 1/2 cup of water to prevent scorching. Let cool. (I did not need to add any water to my skillet.)

In a large bowl, mix the oats with...

In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using a pastry blender to cut in the butter until the mixture resembles coarse meal. Stir in the pecans and press the mixture into clumps.

Spread the apple filling over the crust. Scatter...

Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 1 hour, until the topping is golden; rotate the pan halfway through baking. Let cool completely on a rack before cutting into 2-inch bars.

https://mediavine-res.cloudinary.com/video/upload/xvfwgox9dyxnl2lemwvv.mp4

Golden potatoes roasted with garlic and rosemary are your perfect side dish.

Crispy Roasted Garlic and Rosemary Potatoes

½ pounds Yukon gold potatoes (cut into 1 and 1/2 inch chunks)

garlic

rosemary (chopped)

pepper

Preheat oven to 425°F with baking sheet in the oven so that it gets hot.

In a bowl, add potatoes, garlic cloves, olive oil and rosemary, salt and pepper to taste. Toss until everything is fully coated in oil.

When oven is hot, carefully remove baking sheet and pour potatoes onto the hot pan, arranging in a single layer. Flip potatoes so that the cut side is facing the pan (that is how they will get crispy).

Bake for 45-60 minutes, flipping halfway through. They are done when potatoes and garlic are golden brown.

These Ground Beef Taco Stuffed Portobello Mushrooms have all the taco flavors you love without the tortilla!  This easy ground beef recipe cuts the carbs but is big on flavor.

Ground Beef Taco Stuffed Portobello Mushrooms

mushrooms

beef

onion (diced)

red bell pepper (diced)

taco seasoning

tomato sauce

corn

black beans (cooked)

cheddar cheese (grated)

salt (to taste)

pepper (to taste)

herbs

Preheat oven to 375°F.

Clean mushroom caps: Remove stems from mushrooms and use a spoon to scrape out the gills.  Arrange mushroom caps on a baking sheet, brush with olive oil and season with salt and pepper.  Set aside.

In a sauté pan over medium heat, brown the ground beef.  When beef is cooked, remove from pan and drain fat.

Add 1 tablespoon olive oil.  When hot, add the onions and bell peppers, season with salt and pepper.  Sauté until they have released their water and water has evaporated, and they are soft and starting to turn golden. 5-7 minutes

Add the garlic and taco seasoning, sauté for 30 seconds.  Add the corn and black beans, tomato sauce, and the cooked ground beef back into the pan, stir  to combine. Cook until 2-3 minutes or until beef is warmed through. Taste and season with more salt and pepper if needed.

Spoon taco meat mixture into the mushrooms, top with shredded cheese.

Bake for 15 minutes, or until cheese is melted and mushrooms are tender.  Finish under the broiler for 1-2 minutes to brown cheese, if desired. Garnish with fresh herbs such as thyme and oregano if desired.

Chewy Chai Sugar Cookies pack a flavor punch with a blend of chai-inspired spices. If you love chai, these are the cookies for you!

Chai Spiced Sugar Cookies

baking powder

white sugar

ginger

cardamom

allspice

vanilla extract

Preheat oven to 350 degrees. Line a baking...

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

In a large bowl, sift together flour, baking...

In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside.

In a medium bowl combine sugar, cinnamon, ginger,...

In a medium bowl combine sugar, cinnamon, ginger, cardamom, allspice and black pepper. Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling the cookies.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes.

Beat in egg and vanilla extract, combine until...

Beat in egg and vanilla extract, combine until fully incorporated.

Slowly blend in dry ingredients mixing until just...

Slowly blend in dry ingredients mixing until just combined.

Using a small scoop (2 teaspoons) roll dough...

Using a small scoop (2 teaspoons) roll dough into balls and then into the reserved sugar-spice mixture. Place dough balls on prepared baking sheet about 1 1/2 inches apart.

Bake in preheated oven for 8 to 10...

Bake in preheated oven for 8 to 10 minutes.

Let stand on baking sheet two minutes before...

Let stand on baking sheet two minutes before removing to cool on wire racks.

These Pomegranate Goat Cheese Bites with Honey and Thyme are an easy party appetizer that is sure to impress your guests!  Perfectly balanced with tangy goat cheese, tart pomegranate arils and a hint of honey, these bite sized holiday party appetizers will disappear in seconds!

Pomegranate Goat Cheese Bites

phyllo shells

goat cheese (chevre)

pomegranate arils

honey

thyme

Preheat oven to 350°F degrees.

Fill each phyllo shell with about 1 teaspoon of goat cheese each.  Top with just a pinch of thyme and a drizzle of honey (about 1/8 teaspoon of honey per cup, just eyeball it). Bake for 6-7 minutes.

Remove from oven, top each cup with another pinch of thyme and about 1 teaspoon of pomegranate arils.  Serve warm or at room temperature.

Vienna coffee

single shots (90 milliliters) hot espresso coffee

water

cream,

Cocoa powder, to serve

There’s nothing more comforting than a bowl of homemade chicken soup. Rich in immune-boosting vitamins and minerals, it'll become your go-to family dinner recipe for fighting colds and flu.

Immune-boosting Chicken Soup Recipe for Kids

ghee oil

chicken bone broth

potato,

zucchini, grated

carrot, grated

onion, finely diced

garlic cloves,

bay leaf

turmeric

oregano

sea salt and fresh black pepper,

cannellini/borlotti beans (BPA-free)

*optional

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6044211803001&=domain=kidspot

5348771529001-6044211803001

Spices such as cinnamon, ginger, nutmeg and cardamom come together in this easy homemade Apple Pie Spice. This warm and comforting spice blend can be used for so much more than just apple pie!

Apple Pie Spice

Combine spices in a small bowl, mix well...

Combine spices in a small bowl, mix well to combine. Store in a small jar or spice container.

Savory slow cooked pumpkin, mushrooms, and potatoes simmered in creamy vegan gravy and topped with flakey homemade biscuits. Basically Fall in a bowl and SO delicious!

Vegan Pumpkin and Potato Stew with Rosemary Biscuits

almond milk (unsweetened)

apple cider vinegar

flour

tsp kosher salt

rosemary

red onion

cremini mushrooms

sage

tsp red pepper flakes

tsp miso paste (light, white,

dry white wine

tbsp flour

veggie broth (low sodium)

yellow potatoes (small/medium)

pumpkin

15 ounces can cooked lentils (rinsed and drained)

Start by combining the almond milk and apple cider vinegar. Stir and side aside.

Then add the flour, baking powder, and salt to a mixing bowl. Stir and set that aside too.

Then remove the vegan butter from the fridge and cut it into small cubes. It&#039;s important that the butter is very cold because cold butter = flakey biscuits :) Add the cubes of vegan butter to the bowl with the flour and mash together with a fork until the mixture resembles sand and no large pieces remain. Next add in the rosemary and curdled almond milk. Using a fork, combine the wet and dry ingredients until a shaggy dough begins to form. Then use clean hands to loosely bring the mixture together into a ball. Don&#039;t over mix. Cover and refridgate while you make the rest of the meal.

Make the Biscuits

Dice the onions and finely mince the garlic. Wash the musrooms and remove the bottom part of the stem.Then peel the pumpkin and the potatoes and chop into large bite sized cubes. Set everything aside.

Prep

Next heat an oven-safe pot to medium high heat. Add the oil and sautee the onions for 2-3 minutes. Break the mushrooms into large pieces and add them to the pot along with the garlic. Lower heat a little if needed. Cook for 2-3 minutes to brown and then add the dried sage, fresh rosemary, salt, and red pepper flakes. Stir and then add the miso and white wine.

Sautee

Increase the heat to allow the wine cook down for 2-3 minutes, and stir occasionally.

Reduce

Then add the pumpkin, lentils, potatoes, and veggie broth. In a small bowl, combine the flour with 3 tbsp of water and mix smooth. Stir that into the pot and bring to a boil. Once boiling, reduce the heat to low and cover. Simmer for 20 minutes, stirring occasionally.

Thicken

Preheat the oven to 375. Roll out the dough between two pieces of parchment paper until it is about 1/4&quot; thick. Then dip a cookie cutter or the rim of a drinking glass into flour and use it to cut 8 round shapes in the dough. Set aside.Finish the gravy by first removing the sprig of rosemary from the stew and discard. Add in the vegan butter and mix well. I often use my wooden spoon to mash some of the pumpkin and potatoes slightly, this helps to thinken the gravy as well. Just a little bit though because you want this stew to be chunky. Then taste the gravy to see if you need to add more salt and adjust as desired. Carefully place the bicuits on top of the stew and transfer to the oven. Bake on the center rack for 35-40 minutes or until golden brown around the edges of the biscuits. Spoon into bowls, top with a biscuit, and enjoy!

Finishing Touches

Pumpkin Blondies are the perfect balance of chewy and cakey. Loaded with chocolate chips, these blondie bars are a fun fall treat to make for your family!

Pumpkin Blondies

pumpkin pie spice

(2 sticks) unsalted butter, room temperature

dark brown sugar

(15 pumpkin puree

chocolate chips

pecans; roughly chopped

These soft baked pumpkin donuts are topped with a simple maple glaze. They&#039;re so easy and ready in about 30 minutes.

Maple Glazed Pumpkin Donuts

milk

vegetable oil

maple syrup

maple extract

Preheat oven to 375 degrees. Spray a donut pan with non-stick spray.

Add the milk, oil, egg, and pumpkin to a mixing bowl and beat until well combined.

Add the dry ingredients to the bowl and mix to combine.

Spoon or pipe mixture into the donut pan and bake for 8-10 minutes or until a tester comes out clean.

For the donuts:

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Top Tags

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The most viewed autumn recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine