25 Fall Dinner Ideas That’ll Make You Want to Cozy Up and Never Leave Home

I’ve attached a video for every recipe below from my favorite home cooks.

Fall is the perfect time to cozy up with warm, comforting meals. As the leaves change and the air gets crisp, you might find yourself craving hearty dishes that fill your home with amazing smells. From creamy soups to savory roasts, fall dinner ideas can warm your body and soul on chilly evenings.

Looking for new recipes to try this season? You’re in luck! There are so many tasty options to choose from. Think maple-roasted chicken thighs, butternut squash pasta, and pot roast that melts in your mouth. These dishes not only taste great but also make your kitchen smell like autumn.

Chili

Ready to warm up on a chilly fall evening? Here’s a simple chili recipe you can throw together in no time!

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 2 cans kidney beans, drained
• 1 can diced tomatoes
• 2 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, green onions

Directions:

1. 
   

   Brown the ground beef in a large pot over medium heat. Drain excess fat.

   
   
2. 
   

   Add diced onion and cook until softened, about 5 minutes.

   
   
3. 
   

   Stir in beans, tomatoes, chili powder, and cumin. Bring to a boil.

   
   
4. 
   

   Reduce heat and simmer for 20-30 minutes, stirring occasionally.

   
   
5. 
   

   Season with salt and pepper to taste.

   
   
6. 
   

   Serve hot with your favorite toppings.

   
   

This hearty chili is perfect for fall dinners. You can easily customize it by adding extra veggies or swapping ground turkey for beef. Enjoy!

Pumpkin Risotto

Here’s what you’ll need:

• 1 cup Arborio rice
• 4 cups chicken broth
• 1 cup pumpkin puree
• 1/2 cup grated Parmesan cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1/4 cup white wine
• 1 teaspoon dried sage
• Salt and pepper to taste

Now let’s make some delicious pumpkin risotto!

1. 
   

   Heat the broth in a saucepan and keep it warm.

   
   
2. 
   

   Melt the butter in a large skillet. Add the onion and garlic, cooking until soft.

   
   
3. 
   

   Add the rice and stir for a minute to coat it with butter.

   
   
4. 
   

   Pour in the wine and stir until absorbed.

   
   
5. 
   

   Add the broth, 1/2 cup at a time, stirring constantly. Wait for each addition to be absorbed before adding more.

   
   
6. 
   

   After about 18 minutes, when the rice is almost tender, stir in the pumpkin puree and sage.

   
   
7. 
   

   Cook for a few more minutes until the rice is creamy and cooked through.

   
   
8. 
   

   Remove from heat and stir in the Parmesan cheese.

   
   
9. 
   

   Season with salt and pepper to taste.

   
   

Your pumpkin risotto is ready to serve! Enjoy this creamy, comforting fall dish.

French Onion Soup

Ingredients:

• 4 large onions, thinly sliced
• 4 tablespoons butter
• 6 cups beef broth
• 1/2 cup dry white wine
• 1 tablespoon flour
• 2 bay leaves
• 4 slices French bread
• 1 cup grated Gruyère cheese
• Salt and pepper to taste

Directions:

1. 
   

   Melt butter in a large pot over medium heat. Add onions and cook for 20-25 minutes, stirring often, until golden brown.

   
   
2. 
   

   Sprinkle flour over the onions and stir for 1 minute. Pour in the wine and scrape up any bits from the bottom of the pot.

   
   
3. 
   

   Add beef broth and bay leaves. Bring to a boil, then reduce heat and simmer for 30 minutes.

   
   
4. 
   

   While the soup simmers, toast your bread slices until crispy.

   
   
5. 
   

   Remove bay leaves from the soup. Taste and add salt and pepper as needed.

   
   
6. 
   

   Ladle soup into oven-safe bowls. Float a piece of toasted bread on top of each bowl and sprinkle with cheese.

   
   
7. 
   

   Place bowls under the broiler for 2-3 minutes, until cheese is melted and bubbly.

   
   
8. 
   

   Carefully remove from the oven and enjoy your warm, comforting French onion soup!

   
   

Beef Stew

You’ll love this cozy beef stew on chilly fall evenings. Here’s what you need:

Ingredients:

• 2 lbs beef chuck, cubed
• 1 onion, diced
• 3 carrots, sliced
• 2 potatoes, cubed
• 2 celery stalks, chopped
• 4 cups beef broth
• 1 can diced tomatoes
• 2 tbsp flour
• 2 tbsp oil
• Salt and pepper to taste

Directions:

1. 
   

   Heat oil in a large pot. Add beef and brown on all sides.

   
   
2. 
   

   Sprinkle flour over beef and stir to coat.

   
   
3. 
   

   Add onions, carrots, potatoes, and celery. Cook for 5 minutes.

   
   
4. 
   

   Pour in broth and tomatoes. Bring to a boil, then reduce heat and simmer.

   
   
5. 
   

   Cover and cook for 2 hours, stirring occasionally.

   
   
6. 
   

   Season with salt and pepper before serving.

   
   

Your kitchen will smell amazing as this stew simmers away. Serve it with crusty bread for a perfect fall meal.

Chicken Pot Pie

Here’s what you’ll need to make this cozy fall favorite:

• 1 pound boneless chicken breast, cubed
• 1 can cream of chicken soup
• 1 cup frozen mixed vegetables
• 1 cup chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 package refrigerated pie crust

Now let’s get cooking!

Preheat your oven to 375°F (190°C). In a large pan, cook the chicken until no longer pink.

Add the soup, veggies, broth, and seasonings to the pan. Simmer for 10 minutes, stirring occasionally.

Pour the mixture into a pie dish. Cover with the pie crust, trimming any excess. Cut a few slits in the top to let steam escape.

Bake for 30-35 minutes until the crust is golden brown. Let it cool for a few minutes before serving.

Enjoy your homemade chicken pot pie! It’s perfect for chilly fall evenings.

Stuffed Acorn Squash

You’ll love this cozy fall dinner! Here’s what you need:

Ingredients:

• 2 acorn squash
• 1/2 lb ground sausage
• 1 cup cooked rice
• 1/4 cup chopped pecans
• 2 tbsp olive oil
• 1 tsp dried sage
• Salt and pepper to taste

Directions:

1. 
   

   Preheat your oven to 400°F. Cut the squash in half and scoop out the seeds.

   
   
2. 
   

   Brush the squash with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet.

   
   
3. 
   

   Roast for 30-35 minutes until tender. Flip them over when done.

   
   
4. 
   

   While the squash cooks, brown the sausage in a skillet. Add the rice, pecans, and sage. Mix well.

   
   
5. 
   

   Stuff the squash halves with the sausage mixture.

   
   
6. 
   

   Return to the oven for 10 more minutes to heat through.

   
   

Your stuffed acorn squash is ready! The sweet squash pairs perfectly with the savory filling. It’s a delicious and filling meal that screams fall.

Cider Braised Pork Chops

Here’s what you’ll need:

• 4 bone-in pork chops (1.5 inches thick)
• 2 cups apple cider
• 1 tablespoon honey mustard
• 1 onion, sliced
• 2 apples, cut into wedges
• Salt and pepper
• 2 tablespoons oil

How to make it:

1. 
   

   Season the pork chops with salt and pepper.

   
   
2. 
   

   Heat oil in a large pan and sear the chops for 4 minutes on each side. Remove and set aside.

   
   
3. 
   

   Add onions to the pan and cook until soft.

   
   
4. 
   

   Pour in the cider and honey mustard. Stir to mix well.

   
   
5. 
   

   Put the pork chops back in the pan. Add the apple wedges.

   
   
6. 
   

   Cover and simmer for about 2 hours, or until the pork is tender.

   
   
7. 
   

   Flip the chops halfway through cooking.

   
   

Your kitchen will smell amazing as this dish cooks! The pork becomes super tender and soaks up all the tasty cider flavors. It’s perfect for a cozy fall dinner.

Butternut Squash Soup

You’ll love this cozy butternut squash soup on chilly fall evenings. It’s creamy, comforting, and so easy to make!

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional toppings: crispy bacon, diced apple, or a swirl of cream

Directions:

1. 
   

   Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.

   
   
2. 
   

   Add cubed butternut squash and broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until squash is tender.

   
   
3. 
   

   Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer to a blender in batches.

   
   
4. 
   

   Stir in heavy cream and season with salt and pepper to taste.

   
   
5. 
   

   Serve hot with your choice of toppings. Enjoy your homemade butternut squash soup!

   
   

Baked Pumpkin Pasta

Ingredients:

• 1 pound pasta (penne or rigatoni)
• 1 can (15 oz) pumpkin puree
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/4 cup butter
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• Salt and pepper to taste

Directions:

1. 
   

   Preheat your oven to 375°F (190°C). Cook the pasta in salted water until al dente. Drain and set aside.

   
   
2. 
   

   In a large saucepan, melt the butter over medium heat. Add garlic and sage, cooking until fragrant.

   
   
3. 
   

   Stir in the pumpkin puree, chicken broth, and cream. Simmer for 5 minutes, stirring occasionally.

   
   
4. 
   

   Remove from heat and mix in 3/4 cup of the Parmesan cheese. Season with salt and pepper.

   
   
5. 
   

   Combine the pasta and pumpkin sauce in a large baking dish. Top with remaining cheese.

   
   
6. 
   

   Bake for 20-25 minutes until the cheese is melted and bubbly. Let it cool for a few minutes before serving.

   
   

Enjoy your cozy baked pumpkin pasta! It’s perfect for chilly fall evenings.

Harvest Bowls

Want a cozy fall meal that’s easy to make? Try a harvest bowl! Here’s what you’ll need:

Ingredients:

• 1 sweet potato, cubed
• 1 cup chickpeas
• 2 cups kale, chopped
• 1 cup Brussels sprouts, halved
• 1/2 cup wild rice, cooked
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds
• Olive oil, salt, and pepper

Directions:

1. 
   

   Preheat your oven to 375°F (190°C).

   
   
2. 
   

   Toss sweet potato cubes and chickpeas with olive oil, salt, and pepper. Spread on a baking sheet.

   
   
3. 
   

   Roast for 20-25 minutes, until golden brown.

   
   
4. 
   

   While roasting, massage kale with a bit of olive oil and salt.

   
   
5. 
   

   Cook wild rice according to package instructions.

   
   
6. 
   

   Assemble your bowl: Start with kale, add rice, roasted veggies, Brussels sprouts, cranberries, and pumpkin seeds.

   
   
7. 
   

   Drizzle with your favorite dressing and enjoy your hearty harvest bowl!

   
   

You can mix it up by adding different roasted veggies or grains. It’s a great way to use fall produce and get a healthy, filling meal.

Meatloaf

Get ready to make a delicious meatloaf for your fall dinner! Here’s what you’ll need:

• 2 lbs ground beef
• 1 cup breadcrumbs
• 1/2 cup milk
• 2 eggs
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Now, let’s get cooking!

1. 
   

   Preheat your oven to 350°F (175°C).

   
   
2. 
   

   In a large bowl, mix all the ingredients together. Use your hands to combine everything well.

   
   
3. 
   

   Shape the mixture into a loaf and place it in a baking dish.

   
   
4. 
   

   Brush some extra ketchup on top for a nice glaze.

   
   
5. 
   

   Bake for about 1 hour, or until the internal temperature reaches 160°F (71°C).

   
   
6. 
   

   Let it rest for 10 minutes before slicing.

   
   

Your meatloaf is now ready to serve! It’s perfect with mashed potatoes and green beans for a cozy fall meal.

Sweet Potato Casserole

Here’s what you’ll need:

• 3 pounds sweet potatoes
• 1/2 cup milk
• 1/4 cup butter, melted
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

For the topping:

• 1/2 cup flour
• 1/2 cup brown sugar
• 1/4 cup butter, softened
• 1/2 cup chopped pecans

Now, let’s make it!

1. 
   

   Peel and chop the sweet potatoes. Boil them for about 20 minutes until tender.

   
   
2. 
   

   Drain and mash the potatoes. Mix in the milk, melted butter, brown sugar, vanilla, and salt.

   
   
3. 
   

   Spread the mixture in a baking dish.

   
   
4. 
   

   In a bowl, mix the flour, brown sugar, and softened butter for the topping. Add the pecans.

   
   
5. 
   

   Sprinkle the topping over the sweet potato mixture.

   
   
6. 
   

   Bake at 350°F for 30 minutes until the top is golden brown.

   
   

Your sweet potato casserole is ready! It’s perfect for a cozy fall dinner or as a holiday side dish. Enjoy the creamy sweetness and crunchy pecan topping!

Turkey Tetrazzini

Get ready for a tasty fall dinner with this cozy Turkey Tetrazzini! Here’s what you’ll need:

Ingredients:

• 4 cups cooked turkey, cubed
• 1 pound spaghetti
• 1 cup sliced mushrooms
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Directions:

1. 
   

   Cook spaghetti according to package instructions. Drain and set aside.

   
   
2. 
   

   Preheat your oven to 375°F (190°C).

   
   
3. 
   

   Melt butter in a large skillet over medium heat. Add onions and cook until soft.

   
   
4. 
   

   Stir in garlic and mushrooms. Cook for a few minutes until mushrooms are tender.

   
   
5. 
   

   Add flour and stir for about a minute.

   
   
6. 
   

   Slowly pour in chicken broth, cream, and wine. Stir until the sauce thickens.

   
   
7. 
   

   Mix in the turkey, cooked spaghetti, and Parmesan cheese. Season with salt and pepper.

   
   
8. 
   

   Transfer the mixture to a greased baking dish.

   
   
9. 
   

   Bake for 25-30 minutes until golden and bubbly.

   
   

Enjoy your comforting Turkey Tetrazzini!

Apple Cider Glazed Chicken

Here’s what you’ll need:

• 4 boneless, skinless chicken breasts
• 1 cup unfiltered apple cider
• 2 tablespoons butter
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste

Now, let’s get cooking!

1. 
   

   Season your chicken breasts with salt and pepper.

   
   
2. 
   

   Heat a large skillet over medium-high heat and add the chicken. Cook for 5-6 minutes on each side until golden brown.

   
   
3. 
   

   While the chicken cooks, mix apple cider, honey, and Dijon mustard in a small bowl.

   
   
4. 
   

   Remove the chicken from the skillet and set aside.

   
   
5. 
   

   Pour the cider mixture into the skillet and bring to a simmer. Cook for 5 minutes, stirring often.

   
   
6. 
   

   Add butter and rosemary to the skillet, stirring until the butter melts.

   
   
7. 
   

   Return the chicken to the skillet and spoon the glaze over it. Cook for another 2-3 minutes.

   
   
8. 
   

   Serve your chicken hot, drizzled with extra glaze from the pan.

   
   

This cozy meal is perfect for chilly fall evenings. The sweet and tangy glaze pairs wonderfully with the tender chicken. Enjoy your delicious Apple Cider Glazed Chicken!

Creamy Mushroom Pasta

You’ll need:

• 8 oz pasta (penne or fettuccine)
• 8 oz mixed mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste
• Fresh parsley for garnish

Here’s how to make it:

1. 
   

   Cook pasta according to package instructions. Drain and set aside.

   
   
2. 
   

   Melt butter in a large skillet over medium heat. Add mushrooms and cook for 5 minutes until golden.

   
   
3. 
   

   Add garlic and cook for another minute until fragrant.

   
   
4. 
   

   Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes until slightly thickened.

   
   
5. 
   

   Stir in Parmesan cheese until melted.

   
   
6. 
   

   Add cooked pasta to the skillet and toss to coat with the sauce.

   
   
7. 
   

   Season with salt and pepper to taste.

   
   
8. 
   

   Serve hot, garnished with fresh parsley.

   
   

This creamy mushroom pasta is perfect for a cozy fall dinner. It’s quick, easy, and so comforting!

Sausage and Peppers

You’ll need:

• Italian sausage links
• Bell peppers (red, yellow, green)
• Onion
• Olive oil
• Garlic
• Italian seasoning
• Salt and pepper
• Tomato sauce

Here’s how to make it:

1. 
   

   Cut the sausage into slices. Chop the peppers and onion.

   
   
2. 
   

   Heat olive oil in a large skillet over medium-high heat.

   
   
3. 
   

   Add the sausage and cook for 5 minutes, stirring often.

   
   
4. 
   

   Remove the sausage and set aside.

   
   
5. 
   

   In the same skillet, add peppers and onions. Cook until they’re soft, about 5-7 minutes.

   
   
6. 
   

   Add minced garlic and cook for another minute.

   
   
7. 
   

   Return the sausage to the skillet. Stir in Italian seasoning, salt, and pepper.

   
   
8. 
   

   Pour in tomato sauce and simmer for 5-10 minutes.

   
   

Your sausage and peppers are ready! Serve over pasta or in rolls for a tasty sandwich. It’s a quick and easy fall dinner that’s sure to warm you up.

Beef Stroganoff

Ready for a cozy fall dinner? Try this classic beef stroganoff! Here’s what you’ll need:

Ingredients:

• 1 pound beef sirloin, sliced thin
• 1 onion, diced
• 8 oz mushrooms, sliced
• 2 tablespoons flour
• 1 cup beef broth
• 1/2 cup sour cream
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• Egg noodles for serving

Directions:

1. 
   

   Brown the beef in a hot skillet for about a minute. Set aside.

   
   
2. 
   

   In the same pan, cook onions and mushrooms until soft.

   
   
3. 
   

   Sprinkle flour over the vegetables and stir.

   
   
4. 
   

   Pour in beef broth and Worcestershire sauce. Simmer until thickened.

   
   
5. 
   

   Stir in sour cream and add the beef back to the pan.

   
   
6. 
   

   Season with salt and pepper.

   
   
7. 
   

   Serve hot over cooked egg noodles.

   
   

This dish is perfect for chilly evenings. The creamy sauce and tender beef will warm you right up. Plus, it’s quick to make – you’ll have dinner on the table in no time!

Pumpkin Carbonara

Ready to try a fall twist on a classic pasta dish? Here’s what you’ll need:

• 1 pound spaghetti
• 1 1/2 cups pumpkin puree
• 3 egg yolks
• 1/2 cup grated Parmesan cheese
• 1/3 cup heavy cream
• 4 slices bacon, diced
• 3 cloves garlic, minced
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

Now, let’s make this delicious pumpkin carbonara:

1. 
   

   Cook the spaghetti in salted water until al dente. Save 1 cup of pasta water before draining.

   
   
2. 
   

   While the pasta cooks, fry the bacon in a large skillet until crispy. Remove and set aside.

   
   
3. 
   

   In a bowl, whisk together pumpkin puree, egg yolks, Parmesan, cream, garlic, nutmeg, salt, and pepper.

   
   
4. 
   

   Return the skillet with bacon fat to medium heat. Add the drained spaghetti and toss to coat.

   
   
5. 
   

   Pour the pumpkin mixture over the pasta, stirring quickly to prevent the eggs from scrambling. Add pasta water as needed for a creamy sauce.

   
   
6. 
   

   Mix in the crispy bacon and serve hot. Enjoy your cozy fall dinner!

   
   

Stuffed Bell Peppers

Here’s what you’ll need:

• 6 medium bell peppers
• 1 pound lean ground chicken
• 1 cup cooked rice
• 1 can diced tomatoes
• 1 cup shredded cheese
• Salt and pepper to taste

Follow these easy steps:

1. 
   

   Cut the tops off the peppers and remove the seeds.

   
   
2. 
   

   Mix the ground chicken, rice, tomatoes, and half the cheese in a bowl.

   
   
3. 
   

   Stuff the peppers with the mixture.

   
   
4. 
   

   Place them in a baking dish and sprinkle the rest of the cheese on top.

   
   
5. 
   

   Bake at 375°F for about 30 minutes.

   
   

You’ll love how these tasty peppers warm you up on a cool fall evening. They’re perfect for using up leftover rice too. Try different cheeses or swap the chicken for beef if you like. You can even make extra to pack for lunch the next day!

Roasted Vegetable Quinoa Bowl

You’ll love this tasty and healthy fall dinner! Here’s what you need:

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 sweet potato, cubed
• 1 cup Brussels sprouts, halved
• 1 red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 2 tablespoons tahini

Directions:

1. 
   

   Preheat your oven to 400°F (200°C).

   
   
2. 
   

   Rinse the quinoa and cook it with water according to package instructions.

   
   
3. 
   

   Toss the sweet potato, Brussels sprouts, and onion with olive oil, salt, and pepper on a baking sheet.

   
   
4. 
   

   Roast the vegetables for about 20 minutes, stirring halfway through.

   
   
5. 
   

   While the veggies cook, mix lemon juice and tahini in a small bowl for the dressing.

   
   
6. 
   

   Once everything is ready, divide the quinoa between two bowls.

   
   
7. 
   

   Top with the roasted vegetables and drizzle with the tahini dressing.

   
   

Enjoy your warm and comforting bowl! It’s perfect for chilly fall evenings.

Maple Glazed Brussels Sprouts

You’ll need:

• 1 pound Brussels sprouts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon soy sauce

Here’s how to make them:

1. 
   

   Preheat your oven to 425°F (220°C).

   
   
2. 
   

   Trim the ends of the Brussels sprouts and cut them in half.

   
   
3. 
   

   Toss the sprouts with olive oil, salt, and pepper in a bowl.

   
   
4. 
   

   Spread them on a baking sheet in a single layer.

   
   
5. 
   

   Roast for 25-30 minutes, stirring halfway through.

   
   
6. 
   

   While they’re roasting, mix maple syrup, balsamic vinegar, and soy sauce in a small pot.

   
   
7. 
   

   Simmer the mixture for 3-5 minutes until it thickens slightly.

   
   
8. 
   

   Take the sprouts out of the oven when they’re golden and crispy.

   
   
9. 
   

   Pour the maple glaze over the hot sprouts.

   
   
10. 
    

    Toss to coat evenly and serve right away.

    
    

This dish is perfect for fall dinners. The sweet and tangy glaze pairs wonderfully with the crispy, roasted sprouts. Enjoy!

Chicken and Wild Rice Soup

Here’s what you’ll need:

• 1 cup wild rice
• 2 cups diced chicken
• 6 cups chicken stock
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup heavy cream
• 2 tbsp butter
• Salt and pepper to taste
• Optional: thyme, bay leaf

Now, let’s make this cozy soup!

1. 
   

   Cook the wild rice according to package instructions.

   
   
2. 
   

   In a large pot, melt the butter and sauté the onion, carrots, and celery for 5 minutes.

   
   
3. 
   

   Add the garlic and cook for another minute.

   
   
4. 
   

   Pour in the chicken stock and bring to a boil.

   
   
5. 
   

   Add the chicken and simmer for 15-20 minutes until cooked through.

   
   
6. 
   

   Stir in the cooked wild rice and heavy cream.

   
   
7. 
   

   Season with salt and pepper to taste.

   
   
8. 
   

   If you like, add thyme or a bay leaf for extra flavor.

   
   
9. 
   

   Simmer for 5 more minutes to let the flavors meld.

   
   

Your chicken and wild rice soup is ready! Serve it hot and enjoy this perfect fall meal.

Gnocchi with Brown Butter Sage Sauce

Here’s what you’ll need:

• 1 package of gnocchi
• 1/2 cup unsalted butter
• 10-12 fresh sage leaves
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Directions:

1. 
   

   Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions.

   
   
2. 
   

   While the gnocchi cooks, melt the butter in a large skillet over medium heat.

   
   
3. 
   

   When the butter starts to foam, add the sage leaves. Swirl the pan occasionally.

   
   
4. 
   

   Watch closely as the butter browns. It should take about 1-2 minutes. Turn off the heat once it’s golden and smells nutty.

   
   
5. 
   

   Drain the cooked gnocchi and add them to the skillet with the brown butter and sage.

   
   
6. 
   

   Toss gently to coat the gnocchi. Cook for another 1-2 minutes until they’re slightly crispy.

   
   
7. 
   

   Season with salt and pepper to taste.

   
   
8. 
   

   Serve hot, sprinkled with grated Parmesan if you like.

   
   

Enjoy your delicious fall-inspired gnocchi dish!

Pecan Crusted Pork Chops

You’ll need:

• 4 boneless pork chops
• 1 cup chopped pecans
• 1/2 cup flour
• 2 eggs, beaten
• 1/4 cup maple syrup
• Salt and pepper
• 2 tablespoons oil

Here’s how to make them:

1. 
   

   Mix the chopped pecans with some salt and pepper on a plate.

   
   
2. 
   

   Put the flour on another plate and beat the eggs with maple syrup in a bowl.

   
   
3. 
   

   Dip each pork chop in flour, then egg mixture, then coat with pecans.

   
   
4. 
   

   Heat oil in a large skillet over medium heat.

   
   
5. 
   

   Cook the pork chops for 4-5 minutes per side until golden brown.

   
   
6. 
   

   Transfer to a baking sheet and finish in a 350°F oven for 15-17 minutes.

   
   
7. 
   

   Check that the internal temperature reaches 145°F.

   
   
8. 
   

   Let the chops rest for 5 minutes before serving.

   
   

These pecan crusted pork chops are crispy on the outside and juicy on the inside. The maple and pecans give them a sweet, nutty flavor perfect for fall. Serve with your favorite veggie sides for a cozy autumn dinner.

Baked Ziti

Ready to make a cozy fall dinner? Let’s whip up some baked ziti! Here’s what you’ll need:

Ingredients:

• 1 pound ziti pasta
• 24 oz marinara sauce
• 15 oz ricotta cheese
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 1 egg
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions:

1. 
   

   Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.

   
   
2. 
   

   Cook the ziti in salted water until al dente. Drain and set aside.

   
   
3. 
   

   In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, salt, and pepper.

   
   
4. 
   

   Toss the cooked pasta with olive oil and half the marinara sauce.

   
   
5. 
   

   Spread a thin layer of sauce in the baking dish. Add half the pasta, then the cheese mixture, and the remaining pasta.

   
   
6. 
   

   Pour the rest of the sauce over the top. Sprinkle with the remaining mozzarella.

   
   
7. 
   

   Bake for 25-30 minutes until the cheese is melted and bubbly.

   
   

Let it cool for a few minutes before serving. Enjoy your warm, cheesy baked ziti!