Hard to believe summer is just about over and fall is knocking at our doorstep. As with every season I look forward to making foods that fit the season by using the fall ingredients and spices. Here is an easy, warm and comforting meal for fall that only requires one pan.
Chicken Thighs with Creamy Mustard Sauce
8 medium bone-in, skin-on chicken thighs
Salt and pepper to taste
1 cup thinly sliced sweet onions halved
2 tablespoons dry white wine (optional)
8 ounces crème frache or whipped cream cheese
1 tablespoon good Dijon Mustard
1 teaspoon whole grain mustard
1 cup chicken broth
1 tablespoon chopped fresh parsley
Heat 1 tablespoon olive oil in a large skillet over medium heat. When oil is hot, place chicken in the pan in a single layer, skin side down. Cook over medium heat for 6 minutes per side and salt and pepper to taste. Remove chicken from pan and add another tablespoon of olive oil and place onions in pan and cook to soften and slightly brown in color. Add the wine, creme fraiche or cream cheese, mustards and begin to mix everything in the pan together until combined. Add the chicken broth and stir again. Then, place chicken back in the pan. Let chicken simmer in the sauce for 30-40 minutes, sprinkle with parsley and serve hot with microwave rice.
Hint: This is a gluten-free meal. You can also make buttered noodles regular or gluten-free with this meal if you do not care for rice and your dinner is complete.
This recipe brings you into the fall season. This can be a dessert, breakfast treat or snack — the choice is yours.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1 1/4 cups granulated sugar
1/2 cup vegetable oil
1 cup canned pumpkin
2 large eggs
1/4 cup apple juice or water
Preheat the oven to 350 degrees Fahrenheit. Line a 12 cup muffin pan with paper liners.
In a large mixing bowl whisk together flour, baking powder,baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds. Make a well in the center of the bowl and set a side.
In a separate bowl whisk together sugar, oil, pumpkin, eggs and apple juice or water until well blended. Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined. Divide batter among prepared muffin cups filling each nearly full. Bake in a preheated oven until the toothpick inserted into the center comes out clean, about 20-25 minutes. Let cool in a muffin pan for 15 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
Hint: This can be a gluten-free treat. Just swap out the all-purpose flour for gluten-free flour. These muffins are moist and smell so good baking in the oven. I hope you enjoy these.
Broccoli Cashew Salad with Apple, Pear and Cranberries is the perfect side dish for any meal.
Broccoli Cashew Salad with Apples and Pears
Yield: 8 Servings
5 cups broccoli florets chopped into small bites
1 apple cored and diced
1 pear cored and diced
1/4 cup red onion diced
1 cup roasted cashews
1 cup dried cranberries
Creamy Salad Dressing:
1/2 cup mayonnaise
1/2 cup sour cream or Greek yogurt
2 tablespoons lemon juice
1/4 cup honey softened
1/4 teaspoon salt
In a large bowl, combine together chopped broccoli, diced apple, diced pear, diced red onion, cashews roasted and dried cranberries.
In a small bowl, stir together mayonnaise, sour cream or Greek yogurt, lemon juice, honey, and salt. Note that honey should be soft and runny, warm it up if needed, so that it mixes easily. Whisk the ingredients until well combined and smooth. Add salt if needed.
Add the dressing to the broccoli salad and stir everything together.
In need of a new hot meal to try at home? Try this taco skillet.
Turkey Taco Quinoa Skillet
Yield: 6 Servings
1/2 pound lean ground turkey
1/2 yellow onion, diced
2 cloves of garlic, minced
4 ounce can of diced green chilis
2 teaspoons chili powder
1 teaspoon cumin
3/4 teaspoon kosher salt
black pepper, to taste
1 (15 ounce) can of black beans, rinsed and drained
1 (14.5 ounce) can of diced fire roasted tomatoes
1/2 cup frozen corn
1/4 cup jarred salsa
1/2 cup rinsed quinoa
1/2 cup water
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
cilantro, for garnish
Spray a large skillet generously with cooking spray and heat over medium-high heat. When the skillet is hot add in the diced onion and cook for about 2 minutes until it starts to soften. Add in the ground turkey and minced garlic and cook until the meat is almost cooked through, breaking it up into crumbles with a spoon as it cooks. Stir in all the spices and the diced green chiles, cooking for another minute. Add in the black beans, corn, fire roasted tomatoes, salsa and quinoa, stirring until everything is combined.
When the mixture starts to bubble add in the water, cover the skillet with a lid and lower the heat to medium-low. Simmer for about 20-25 minutes or until the quinoa is cooked, it should still have a slight bite to it, but not be hard and crunchy.
Sprinkle the shredded cheese on top and cover with the lid cooking until the cheese is melted. Serve as is, in tortillas for tacos, or on top of your favorite greens.
The Recipe Gals, Pam Rolley and Karen Sick, together have more than 60 years’ experience as nutritionists in the public school and university settings. You’ll find their delicious offerings every other week in the Williamsport Sun-Gazette’s section, The Taste.