Easy Fall Recipes Everyone Should Try
Fall is in the air and the leaves are starting to turn. It is such a beautiful season. I want to spend as much time as possible outside and as little as possible in the kitchen cooking. This is why easy fall recipes are ideal.
I like to prepare meals that are, as the title says, easy and delicious. Here are a few of my favorite recipes, although it does not really have to be fall to make them! Check out these awesome recipes!
How to Make Easy Fall Recipes
Baked Steak With Onions and Mushrooms
- Thick sirloin steak
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 1 clove of garlic, minced
- 1 cup of ketchup
- 3 tablespoons Worcestershire sauce
- 1/2 cup butter, melted
- 1 tablespoon lemon juice
- 1 large Bermuda onion, sliced
Pre-heat the broiler. Put the steak in a shallow roasting pan and brown in the broiler on one side. Remove from the broiler and turn the oven down to 350F.
Season the broiled side of the steak with half of the salt and pepper. Turn over and season the other side with the other half of the salt and pepper and the minced garlic. Combine the ketchup, Worcestershire, butter and lemon juice and pour it over the steak. Top with the onion slices.
Bake uncovered until the thermometer reaches a good temperature. I like my meat medium rare, so I wait until the thermometer reads 130F to 140F. Once it just about reaches the temperature you want, let the steak rest for up to five minutes.
While it is resting, sauté some large rinsed and sliced Portobello mushrooms in a pan with some minced garlic, a little olive oil, fresh parsley, sea salt and fresh ground pepper until mushrooms are slightly soft.
Slice the steak against the grain and lay it on the plate. Top with gravy remains and onions from the pan. Add the Portobello mushrooms on the side. Serve with French bread and a side salad. Enjoy one of these easy fall recipes!
Meg’s Chicken Chili Soup
- 32oz of chicken broth
- 3 cans of Great Northern beans, drained
- 8 oz of pepper jack cheese, cubed
- 1 shredded rotisserie chicken, about four cups (I usually pick one up at the grocery store)
- 1 jar of salsa (your preference on heat!)
Mix all the ingredients and cook for one hour on high and then four hours on low. Pour into bowls, serve with crusty bread.
There is nothing like a good bowl of hot soup with some crusty bread on the side when the weather’s turned a bit chilly! I will usually cook up a few batches of this and freeze some to have on hand and eat during the week.
- 1 meaty beef bone
- 2 marrow bones
- 2 cans of beef consommé
- 2 cans of cream of tomato soup
- 2 packages of frozen mixed vegetables
- 1/4 cup of cubed white potatoes
- 1/4 cup of chopped celery
- 1 can of white shoe peg corn
- 1/2 can of petite peas
- 1/2 cup barley
- 1/2 teaspoon sugar
- 3 quarts of cold water
- 3 1/2 teaspoons of salt
- 1 bay leaf
Cook beef bone and marrow bones in water to cover until the liquid is reduced by half. Put the mixture into a slow cooker. In this order, add the consommé, barley, frozen vegetables, celery, potatoes, corn, peas and tomato soup. Cook on low heat for four hours.
Add salt and pepper to taste. Pour into bowls and devour.
Mee-Maw’s Baked Imperial Crab
Here is a great and easy dish if you are having company over, or if you want to treat yourself. Whenever my Mom served this for dinner, I thought we had been transported to a fancy restaurant!
- 1 egg
- 1/2 cup of mayonnaise
- 1/2 chopped green peppers
- Chopped parsley
- 1/2 teaspoon of Old Bay seasoning
- 1/2 teaspoon of mustard
- 1/4 teaspoon of Worcestershire sauce
- 1lb of Backfin crabmeat
- 1/8lb of butter
- Bread crumbs
- Parmesan cheese
Preheat oven to 350F. Sauté green pepper in a small amount of butter until softened. Mix with the rest of the ingredients, except the butter, breadcrumbs and parmesan, in a bowl.
Melt 1/8lb of butter in a casserole dish. Put the crab mixture in the casserole dish, top with breadcrumbs and Parmesan cheese. Bake in oven for 20 minutes.
Serve with salad and French bread.
Armando’s Chicken and Meat Kabobs
I was in the grocery store, looking at vegetables on skewers with a puzzled look on my face. A nice young man came up and asked if he could help me.
I asked if I could grill the veggies and how long it would take since I was planning on serving chicken and steak. He then suggested what to do, helped me get the ingredients and the following recipe was the very delicious result.
- Cherry tomatoes
- Portobello mushrooms
- Yellow squash
- Purple onions
- Green and Red Pepper
- 1lb tenderloin
- 1lb chicken breasts
- 2 packages of Montreal Steak seasoning
- Garlic paste
- 1/2 cup extra virgin olive oil
- 4 tablespoons of balsamic vinegar
- 1/2 cup of Worcestershire sauce
- Parmesan cheese
- Honey barbecue Sauce
Cut up the vegetables (or if you are lazy like me, buy them already cut up). Cut the tenderloin and chicken into pieces. Pierce the tenderloin with a knife and stuff each piece with a little bit of garlic paste, same with the chicken.
Make the skewers by alternating vegetables, beef and chicken, starting and ending with vegetables.
Mix the Montreal steak seasoning with olive oil, balsamic vinegar, Worcestershire sauce and a little of the parmesan cheese.
Place the skewers in a shallow dish, pour the marinade over and marinate for three hours, turning occasionally.
You can cook these either on the grill or in the oven. I generally put them on aluminum foil that I have poked holes in before grilling, then brush them with barbecue sauce while cooking to keep them from drying out.
Friendship Brandied Fruit
I have no idea where or from whom I got this recipe, all I know is everyone I have passed it onto loves it and they pass it on too. “Folklore” has it that this is a magic potion that must be handled with respect. The recipe card states, “There is one condition about sharing this with others. The one to whom you give this fruit must be worthy!”
- 1 cup of sliced pineapple tidbits
- 1 cup of sliced peaches, cut in half
- 1 cup of halved maraschino cherries
To get started, mix all of the ingredients together in a jar. Loosely put the lid on and leave it to sit. Every two weeks add one cup of sugar and one more cup of canned, drained fruit. First pineapple, then peaches, then cherries.
Do not add to it more often than every two weeks. Whenever the jar is full, divide the fruit into two portions. Divide just before adding sugar and fruit, then add the sugar and fruit to each.
The contents of the jar must never get below 1 1/2 cups, or fermentation will stop.
The fruit is excellent spooned over ice cream, cakes or used as a glaze for most meat and chicken or turkey.
Never refrigerate! Keep the jar in a warm spot (close to the oven is ideal). Never put the lid on tight or it may explode. Apothecary jars are perfect. Stir occasionally to help the sugar dissolve.
Enjoy, and pass on to friends and loved ones.