Main Dishes

Apple Cider Pork Roast

I found a pork shoulder roast on sale, and of course I had to get it – clearly there would be something to do with it. Although I am awfully bummed out that summer is coming to an end, there are some great flavors in fall cooking (even though it’s still quite warm outside!). Apples and pork are one of those quintessential fall flavor combos, I think. This did not disappoint, and was worth the time. I found this on Epicurious, and did not change anything beyond using a heavier hand with the pepper and thyme. Great with mashed potatoes for the sauce, and a roasted squash side.

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“Tuscan” Chicken

This is one of our go-to recipes that I’ve not gotten around to posting for years – yes, plural, as often as we make it! It’s a stretch to call it “Tuscan,” but the flavors are meant to go in that direction. We got this one from Delish, and it still works well even with all of my substitutions! You could customize this in a many ways, and it’s great on it’s own, with some crusty bread, over pasta, you name it. Definitely a favorite of ours, and it’s very easy.

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French Onion Pot Roast

Pot roast is not one of my favorite things on earth, but French onion anything is definitely one of my favorites! I’ve made this several times now, with combinations from various sites, but I always go back to The Kitchn for my base, and I honestly don’t do a lot to change it. Maybe a little heavier hand on the herbs. This one is worth the effort for sure! It’s great with mashed potatoes and a green vegetable.

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Scotch Eggs

Scotch eggs have always been one of my favorites, particularly at the Renaissance Faire, and I don’t know why it never occurred to me to try to make this sooner! They were a great addition to Christmas brunch. Don’t make the same mistake I did and hard boil the eggs – these are baked, so they will be cooking longer, and the texture of the yolk was a bit off because hard boiled became VERY hard boiled. 😉 Consider 8-10 minutes for this.

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French Onion Soup

While I am not a fan of raw onions, and prefer the, “less is more” option when it comes to them, I really love French onion soup. It’s time consuming to caramelize the onions, but otherwise it’s very easy, and also lends itself well to substitution for various diets! I made this with gluten-free flour, and homemade chunky gluten-free croutons.

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Spring Rolls

Spring rolls are one of my favorites, packed with veggies and SO much flavor. I stumbled across a photo of a Vietnamese menu, and couldn’t stop thinking about them, so I thought I would give it a go, and they were great. This is actually an excellent way to clean out your fridge from veggies and/or meat, and spring roll wrappers can be found in the regular store. I used ground chicken with cucumber, carrots, green onions, and a handful of leftover herbs for these. Most anything would work. Don’t overstuff them! They do fall apart easily if you do, though the taste is still great.

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Bruschetta Chicken Pasta

Bruschetta is one of my favorite things, but admittedly it isn’t quite as good as it used to be over gluten free bread. While gluten free products have come a long way in flavor and options, some things can’t beat really nice, fresh bread. So, when I saw this I jumped on it, because one thing that IS just fine gluten free pasta! This was quick, simple, and a really bright summer dinner! It would honestly be fine without the chicken, too, if you’re looking for a vegetarian option. Recipe is from Delish, modified for GF.

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Beef Wellington

I admit that I’ve always wanted to try making Beef Wellington, but never had wanted to take it on. We were looking for something fun to make for Valentine’s Day, and decided to finally give it a go…and I wish I had done so sooner, as it was excellent. Labor intensive, but worth it. Of course I used Gordon Ramsay’s recipe as a guide, but I have to say that I also used Delish’s recipe as well. I’ve been very pleasantly surprised with their recipe ideas. Two things of note – I made two Wellingtons, one with a gluten-free pastry crust, and one with a regular. The gluten free was still delicious. Second, neither of us likes mushrooms too much, so I made the duxelles with caramelized onions and olive tapenade. Still fantastic.

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Egg Roll Bowls

I found this on Delish, and loved the concept – egg rolls are one of my favorites, but almost impossible to find one that fits all of my diet restrictions. Super easy to make a bowl version, though, and turned out that it was awesome. We both loved it, great to use up some ground pork we had on hand, and if you’re after low-carb, this would work well for that. You could easily use ground chicken or turkey in this as well. Being a bowl, it’s super easy to customize – add mushrooms, celery, different sauces, etc.

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Sausage and Wild Rice Stuffed Acorn Squash

We are both big fans of squash – any kind, summer or winter. This was a bit labor intensive, but a fun take on stuffed squash, and very flavorful. It was even better as leftovers, and if you want to feel like a fall meal, this definitely hits that mark! It’s about as seasonal as it gets, and so pretty on the plate, especially with a side salad. The recipe calls for sweet Italian sausage, and that is what I used (chicken, though), but you could use almost any kind of sausage you liked if you wanted to play with different flavors. Original recipe came from Country Living.

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