5 Ingredient Recipes for Fall
Here in the Loomie household we are all about easy and simple cooking. Who has the patience to scour their spice drawer or fridge for ingredients, or the time to labor over a complicated recipe? If you are looking for some simple yet flavorful dish ideas, we have selected a couple of great ones to add to your Fall menu.
Easy Pan-Roasted Chicken and Shallots
- 2 bone-in chicken breasts, skin on, halved (about 10 ounces each)
- 3 tbsp unsalted butter
- 4 medium shallots, peeled & quartered lengthwise through the root (about 8 oz)
- 3/4 cup chicken stock, plus 1/2 cup more if needed
- 2 sprigs fresh rosemary
- Salt & Pepper to taste
- TIME: 25 minutes
Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt & pepper.
Preheat a large skillet over medium-high heat for 2 minutes. Melt 1 tbsp of the butter, swirling it around the pan. Add chicken, skin side down. Add shallots, cut side down (not overlapping). Cook until chicken & shallots are browned on the bottom, ~2-3 min. Flip the shallots & chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
Transfer the skillet to the oven & roast until chicken is cooked through & shallots are tender, ~12-14 min, removing smaller pieces of chicken first as they become cooked. Transfer chicken to a serving plate.
Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, ~2 min. Remove skillet from heat; stir in remaining 2 tbsp of butter with a wooden spoon to thicken sauce (until it coats the spoon). Remove the rosemary, season with salt & pepper. Spoon some of the sauce over the chicken & scallions and the rest onto the plate.
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Brown Sugar Glazed Salmon
- 1 salmon fillet (1 pound)
- 3 tbsp brown sugar
- 4 tsp Dijon mustard
- 1 tbsp reduced-sodium soy sauce
- Salt & pepper to taste
- Time: 25 minutes
Preheat oven to 425°. Cut salmon into four portions; place in a foil-lined 15x10x1-in. pan. Sprinkle with salt and pepper. Roast 10 minutes. Remove from oven; preheat broiler.
In a small saucepan, mix remaining ingredients; bring just to a boil. Brush over salmon. Broil 6 in. from heat until fish just begins to flake easily with a fork, 1-2 minutes. Yield: 4 servings.
Originally published as Brown Sugar-Glazed Salmon in Light & Tasty Feb/Mar 2006, p15
- 1 package (9 ounces) refrigerated cheese tortellini
- 8 strips bacon, chopped
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- Time: 20 minutes
Cook tortellini according to package directions; drain.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off drippings.
In same pan, combine cream, cheese, parsley and bacon; heat through over medium heat. Stir in tortellini. Serve immediately. Yield: 4 servings.
Originally published as Tortellini Carbonara in Quick Cooking May/June 2003, p14
Sun-dried Tomato Chicken
- 1 (4-lb.) package chicken pieces (3 breasts, 4 thighs, 3 legs)
- 1 cup sun-dried tomato vinaigrette with roasted red pepper dressing
- 1/2 teaspoon coarsely ground pepper
- Topping: chopped sun-dried tomatoes
- Topping: sliced fresh basil
- Time: 1 hour baking time (10min prep)
Arrange chicken pieces in a single layer in a lightly greased 13- x 9-inch baking dish. Pour dressing evenly over chicken pieces, and sprinkle with ground pepper.
Bake, uncovered, at 400° for 1 hour or until done, basting every 15 minutes. Sprinkle baked chicken with desired toppings.
Note: You may substitute 6 boneless/skinless chicken breasts. Prepare recipe as directed, decreasing bake time to 30 minutes.
Peach Pork Picante
- 1 pound boneless pork loin, cubed
- 1 (1 ounce) package taco seasoning mix
- 1 cup salsa
- 4 tbsp peach preserves
- I bag of minute rice
- Time: 30 minutes
Season pork with taco seasoning. Heat oil in a large skillet over medium high heat. Add seasoned pork and saute until browned, 5 to 7 minutes. Add salsa and peach preserves and mix well. Cover skillet and reduce heat. Let simmer gently for about 10 minutes.
Meanwhile, prepare minute rice. When pork is done, serve over rice.
Vegan GF Spaghetti Genovese
- 8 ounces corn spaghetti
- 1 cup thinly sliced new or baby potatoes (about 4 ounces)
- 1 lb green beans, trimmed & cut into 1” pieces
- ½ cup prepared pesto
- Salt & Pepper to taste
- Time: 30 minutes
Bring a large pot of water to a boil over medium-high heat. Add spaghetti & potatoes. Cook, stirring once or twice, until almost tender, ~7 minutes. Add green beans; cook until tender, ~3 -4 minutes more.
Drain the spaghetti & vegetables and return to the pot; stir in the pesto. Cook over medium heat, until the pasta is hot, 1 to 2 minutes. Season with salt & pepper to taste.