As the cool wind blows across my cheeks on what is just the first of many fall days, my mind is already abuzz with what I will be cooking for supper. For me, fall is represented by so many things. Of course there are bonfires, hayrides, and pumpkin spice everything. But most importantly, it means there is now a shift in what meals grace our dining room table. From soups to casseroles to roast – there are so many amazing things that are perfect to cook during those cool Autumn months. Here are my top 5 dishes that stay in regular rotation when the days get shorter and the nights get colder.
Shepherd’s Pie
Shepherd’s pie is a layered casserole and I have to admit that I had never made prior to 8 years ago. My husband made a request one day and so I set forth to find a recipe that would wow us both. I tried many different takes on the dish, but nothing seemed to 100% satisfy the both of us. So I started from scratch. I started with the basics that a person would expect in their shepherd’s pie, but then added some different ingredients to my ground beef mixture until we both fell in love. When I share this recipe, I always remind the individual that the cheese topping is optional (more of a personal choice than anything) and that the veggies that you use in your meat mixture can be as unique as the person is. Here is the recipe I developed after a year of testing and changing:
Ingredients:
1 pound ground beef
1/3 cup ketchup
1 teaspoon Worcestershire sauce
8 ounces frozen mixed vegetables (such as carrots, peas, and corn), thawed
1-2 cups shredded Cheddar (depending on how cheesy you want the topping)
1 16-ounce package refrigerated or frozen and thawed mashed potatoes
Preparation:
Heat oven to 400° F.
Place the beef in a large skillet and cook over medium-high heat until no trace of pink remains, about 5 minutes. Spoon off and discard any fat. Stir in the ketchup and Worcestershire. Add the vegetables and cook, stirring, for 1 minute. Spoon the beef mixture into a baking dish.
Spread the potatoes over the beef. Top with cheese and bake until heated through.
Chicken & Gravy
One of the first dishes I make when the weather starts to change, has got to be, hands down Chicken and Gravy. There is just something about it that screams warmth and comfort to the depths of my soul. I have long just thrown ingredients into the crockpot and set it to cook for the day. This was one of the recipes that has been handed down from person to person and everyone kind of tweaks it to meet their specific needs.
A few months ago I stumbled upon a version that is pretty much identical to what I do on the cooking blog Norine’s Nest. And I can also add that I always serve it atop some homemade whipped potatoes and with a side of slow cooked green beans.
Once again, these are family recipes that were passed down by word of mouth, but if you want to try some that come pretty darn close, you can check out the potatoes on Julie’s Eats and Treats and the green beans at Small Town Woman. They are both spot on for my recipe minus the optional creole seasoning.
Chili
If you happened to visit Ur Basic mom in January, then you may very well have read about some of our family’s favorite soups for cold winter days. First on that list is what we consider a standard chili in our house. But I guess, standard truly depends on what area of the country you live in. Here in Kentucky, the protein of choice tends to be ground beef. It is typically accompanied by beans, tomatoes, and spices. Here is the recipe that I have perfected over the years:
Ingredients:
2 lbs ground beef
1 onion, diced
1 green bell pepper, diced
1 can diced tomatoes
1 can Rotel tomatoes
1 can hot chili beans
1 can mild chili beans
1 pkg hot chili seasoning
1 pkg mild chili seasoning
Directions:
Brown ground beef. Add onions and bell peppers. Cook until tender/translucent. Add remaining ingredients, bring to a boil. Cover and reduce heat. Allow to simmer for 1 hour.
And one of my favorite ways to eat some scrumptious chili is CHILI MAC. You can just pour a helping of chili on top of a bowl of cooked noodles and then smother with cheese. I also like to add a dab of Heinz Chili Sauce for an added kick.
If you are trying to remain gluten free or at least cut carbs, you can switch out the past for some zucchini noodles or spaghetti squash.
Roast Sausage and Vegetables
Another big bonus of fall are the vegetables that are in season. When I am wanting to go for something a little easier to cook and lighter on the waistline, I simply roast some smoked sausage or polish kielbasa with the freshest vegetables I can find. Here is the recipe I use when throwing this one-pan meal in the oven:
Ingredients:
Smoked Sausage or Polish Kielbasa sliced
1 Vidalia Onion
Any veggies of your choice (carrots, broccoli, asparagus and cauliflower are my go-to picks)
Olive oil
Salt, pepper, garlic, other desired seasoning
Directions:
Chop up all ingredients. Pour olive oil and seasonings (salt, pepper and garlic powder) and toss to coat. Put in a 9×13 baking dish/pan and cover with foil.
Place in oven at 375 for 45 minutes. Remove foil and continue cooking for 15 minutes.
Foil Packet Meals
As the name suggests, this dish is as simple as putting a handful of ingredients in a foil packet and throwing it in the oven. My husband’s go to on this is the Hobo Burger over at Food for a Year. It’s super easy, but amazingly flavorful all at the same time. The other bonus to foil packet cooking, everyone can have something different, but it can all cook in the same amount of time and in the same oven.
When I’m not in the mood for beef, I usually make the Low Country Shrimp Boil from Betty Crocker or the Chicken Bacon Ranch foil packs penned by Michelle on Crafty Morning. The possibilities are endless with this option.
Although the list of foods that I love in fall truly is endless, these five dishes are the first ones that I want to make when the weather begins to change and they are the ones that I just can’t help but to make over and over again.
Is there a dish that just really says fall to you? Do you have a favorite meal that the season just isn’t complete until you have had it? Drop your comments, recipes, or links down below.
