What is the best thing about September? You can eat summer foods and fall foods at the same time!
1. One-Pan Apple Cider Chicken Skillet
- 4 teaspoons extra-virgin olive oil — divided
- 1 1/2 pounds boneless skinless chicken thighs — (about 8, depending on size)
- 1 teaspoon kosher salt — divided
- 1/2 teaspoon freshly ground black pepper — divided
- 1/2 cup fresh apple cider
- 2 teaspoons Dijon mustard
- 3 medium firm — sweet apples, cored and cut into 1/2-inch slices (I used Gala)
- 2 teaspoons chopped fresh rosemary — plus additional for serving
1. Heat 2 teaspoons of oil in a large skillet over medium high. Sprinkle the top of the chicken evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Once the oil is hot and shimmering, add the chicken to the pan, top-side down. Let cook 4 minutes, then flip and continue cooking until the meat is cooked through and reaches an internal temperature of 160 degrees, 3 to 4 additional minutes. Remove to a plate and cover with foil to keep warm.
2. In a small bowl or large measuring cup, stir together the apple cider and mustard. With a paper towel, carefully wipe the skillet clean. Add the remaining 2 teaspoons of oil to the pan over medium high. Once the oil is hot, add the apple slices, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and rosemary. Cook for 5 minutes, until the apples are lightly tender and begin to turn golden. Return the chicken to the pan and pour the cider mixture over the top. Let cook for 4 to 5 minutes, until the liquid is reduced by half. Serve warm, sprinkled with additional chopped rosemary as desired.
2. Steak and Peppers
Tender and juicy slices of steak, mixed with pepper and lots of onion. If you love to have steak for dinner, this is always a winner!
- 1 large onion cut into medium strips
- ½ green bell pepper cut into medium strips
- ½ red bell pepper cut into medium strips
- 1 leveled teaspoon black pepper
- Salt to taste
- 2 cup water
- 3 tablespoon oil
FOR THE SAUCE
- 3 tablespoon soy sauce I used low sodium
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- ½ cup water
½ teaspoon garlic powder
¼ teaspoon ginger powder you can use fresh
- ½ cup water
In a pan, add three tablespoon oil and fry the chuck in two batches until brown on both sides. Remove and keep aside.
In the same oil fry the onion until translucent. Remove and keep aside.
In the same pan, fry the bell peppers for few seconds and keep aside.
Add the fried chuck back to the pan, Season the chuck with salt and black pepper. Add two cups water and let it cook on medium heat for 45 minutes or until the meat is tender. Add water if the meat is still tough and continue cooking.
When the meat is cooked add the onion and bell pepper.
Mix the sauce ingredients and pour over the steak, stir until the sauce thickens.
3. Ground Turkey Stuffed Peppers
This delicious ground turkey stuffed peppers recipe is a healthy alternative to traditional stuffed peppers. It’s truly one of my favorite ground turkey recipes!
- 6 large bell peppers, any color
- 2 cups wild rice, cooked
- 1 lb. 93% Lean ground turkey
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 16 oz. jar crushed tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 tablespoon olive oil
- Preheat oven to 350 degrees. Prepare your rice and set aside. You will need two cups of cooked rice.
- Cut off the tops of the peppers remove the seeds, trim the bottoms to help them sit flat in the skillet and rinse thoroughly. In a large pan boil the peppers for 5 minutes, remove from water and turn upside down onto a paper towel to dry.
- In a large skillet add the olive oil, garlic and onion, saute until tender. Add the turkey and brown until thoroughly cooked.
- Add the crushed tomatoes, rice, Italian seasoning, salt, pepper and 1/2 cup of the shredded cheese and stir until blended.
- Fill the peppers evenly with the mixture, place in a lightly greased 10 inch cast iron skillet, or baking dish of your choice. Bake uncovered for 25 to 30 minutes. Remove and add the remaining cheese to the top of peppers and bake for an additional 5 minutes or until the cheese is melted.
4. Pumpkin Baked Ziti With Sage Sausage
- 1 pound ziti or rigatoni noodles, cooked to al dente
- 1 pound sage sausage (can substitute for sweet Italian)
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 4 sage leaves, chopped
- 1/2 teaspoon nutmeg
- 1/4 teaspoon red pepper flakes
- pinch of cinnamon
- 1/2 cup dry white wine (like chardonnay)
- 1 cup vegetable stock
- 15 oz can pumpkin puree
- salt and pepper to taste
- 1/4 cup finely grated Parmesan cheese
- Preheat the oven to 350
- Brown the sausage in a skillet (preferably cast iron) over medium high heat until the fat is rendered and the sausage is no longer pink. Transfer to a bowl and reserve.
- In the same skillet, add the onion, garlic, and bay leaf. Cook until the onion is translucent, about 3 minutes. Add the sage leaves, red pepper flakes, cinnamon, nutmeg, and salt / pepper to taste. Cook one more minute.
- Add the wine and cook until reduced by half. The heat should remain to medium high. Add the stock and stir in the pumpkin puree. Mix until everything is incorporated. The pumpkin will thicken the sauce.
- Stir in the sausage and transfer to a large bowl with the pasta. Mix until combined.
- Transfer back to your cast iron skillet (or a baking dish) and top with Parmesan cheese. Bake for 25-35 minutes until bubbly.
- Garnish with sage and parsley. Fried sage is good too! Enjoy this with a nice glass of white wine, preferably the one you used earlier.
5. Skillet Chicken With Grapes and Caramelized Onions
One skillet is all you need to make these flavorful chicken thighs with sweet caramelized onions and grapes.
for the caramelized onions
- 4 tablespoons butter
- 2 yellow onion, thinly sliced
for the chicken:
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon thyme
- 1/2 teaspoon allspice
- 4 lbs. chicken thighs with skin (4-5)
- 4 tablespoons oil
- 1 1/2 cup dry red wine
- 1 cup chicken broth
- 4 cups red California grapes
- parsley for topping
- To caramelize the onions, heat the butter over medium low heat in a heavy ovenproof skillet. Add the onions cook for 20 minutes or so, stirring occasionally. When the onions are a deep golden color, remove from the pan and set aside.
- To make the chicken, preheat the oven to 400 degrees. Combine the flour, salt, chili powder, thyme, allspice, and black pepper. Dredge each piece of chicken in the flour mixture, shaking off the excess.
- In the same pan as the onions, heat the oil over medium high heat. Add each piece of chicken skin-side down and fry for a few minutes until golden brown; flip and cook for a few more minutes. Transfer to a plate (if it’s not fully cooked, that’s okay – it will finish in the oven – the idea here is just getting it browned on the outside).
- Turn the heat down and let the oil cool off a little bit. Add the wine – this will definitely bubble and sizzle! Add the broth and simmer until the mixture is thickened slightly. Add the onions and chicken to the pan (skin side up) and bake for 20 minutes.
- Remove from the oven, add the grapes, baste with the sauce, and bake for another 5-10 minutes. Top with parsley and serve with a green salad, bread, quinoa, rice, etc.
6. Roasted Chicken Thighs With Fennel and Lemon
The aromatic anise flavor of fennel and its juicy bite, caramelized around the edges by the heat of the oven — ah, it’s delicious.
- 2 pounds bone-in, skin-on chicken thighs (4 to 6)
- 2 small fennel bulbs (1 to 1 1/4 pounds total)
- 4 large cloves garlic
- 1 Meyer or regular lemon
- 2 tablespoon olive oil
- 2 tablespoons dry white wine
- 1 teaspoon kosher salt
- Freshly ground black pepper
- Cooked rice or bread, for serving (optional)
Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a large bowl; set aside.
Trim the stalks and fronds off the fennel bulbs and set aside the fronds. Cut each bulb in quarters through the root. Cut each quarter into 1-inch-thick slices. Add to the bowl with the chicken. Mince about 1 tablespoon of fennel fronds and add to the bowl.
Mince the garlic and add to the bowl. Finely grate the zest of the lemon into the bowl. Juice the lemon and add the juice to the bowl. Add the oil and white wine, season with the salt and a generous amount of black pepper, and toss to combine.
Transfer the chicken mixture onto a large baking sheet. Arrange the fennel around the outside and place the chicken pieces closely together in the center. Pour any remaining juices from the bowl over the chicken.
Roast until the chicken reaches an internal temperature of about 160°F and the fennel is tender and beginning to brown around the edges, about 30 minutes. Take the pan out of the oven and cover with aluminum foil. Let it rest for about 5 to 10 minutes before serving with rice or bread if desired.
7. Cheesy Chicken Parm Gnocchi
We crave Chicken Parmesan on a regular basis, but it's a lot effort to pull together on a weeknight. This sheet pan gnocchi makes it so much easier! It's so simple to throw together and will be done in no time. Be ready to obsess over gnocchi for weeks to come.
- 2 (17.5-oz.) packages shelf-stable potato gnocchi
- 2 c. shredded rotisserie chicken
- 2 tbsp. extra-virgin olive oil, plus more for drizzling
- 1 (0.87-oz.) package McCormick Tuscan One Skillet Mix
- 1 (32-oz.) jar marinara sauce
- 2 c. shredded mozzarella
- 1/4 c. freshly grated Parmesan
- 2 tbsp. thinly sliced fresh basil, for garnish
- Preheat oven to 350°. On a large rimmed baking sheet, combine gnocchi with chicken, olive oil, and Tuscan One Skillet mixture. Spread in an even layer.
- Spoon marinara sauce over the top and sprinkle with mozzarella and Parmesan. Bake until bubbling and golden, about 25 minutes.
- Switch oven to broil and broil until top is golden, about 2 minutes.
- Top with basil before serving.
Bonus Dessert Recipe:
Raspberry Crumble Bars
Sweet, soft, wonderfully juicy raspberry crumble bars.
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