Easy Recipes For Fall (That Taste Like A Professional Chef Made Them)
I really do love the flavors of fall. The nuttiness of fall squash mixed with the tart fall fruit makes for some wonderful flavors. Whether you opt to go sweet or savory, there are so many fall flavors to try. The best part is that you don’t have to spend all day in the kitchen prepping these recipes for fall! They are quick, easy, and perfect for a chilly weeknight when you’re too tired to stand on your feet longer than an hour.
Easy Recipes For Fall (That Taste Like A Professional Chef Made Them)
Recipe 01: Apple Spice Pancakes
Whether you’re having breakfast for dinner or just super excited about mornings, this recipe is warm and full of flavor.
- 1 1/3 c. flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 tsp. cinnamon, divided
- 4 apples of choice, peeled, cored and chopped or grated
- 1 Tbsp. sugar
- 1 egg, separated
- 4 Tbsp. butter, divided
- 1 tsp. vanilla
- 1 1/4 c. milk
- 1/2 c. brown sugar
Start by combining the flour, baking powder, sugar, salt, and 1 tsp. cinnamon in a bowl. Then melt 2 Tbsp. butter and whisk with egg yolk, vanilla, and milk before folding it into the dry ingredients until just mixed. Next, fold in 1 1/2 c. chopped or grated apple. In a separate bowl, whisk the egg white with a mixer until stiff peaks form before folding into the batter.
Next, make the apple topping by melting the remaining butter in a saucepan and adding the remaining apples, brown sugar, cinnamon, and 1/4 c. water. Bring to a soft boil and cook until the apples begin to break down and soften which should take about 10-15 minutes.
To cook the pancakes, heat a skillet or griddle to medium heat before pouring about 1/4 c. of batter onto the griddle or skillet. Allow the pancake to cook until little bubbles appear before flipping the pancake and allowing the other side to cook until golden brown. Remove from the griddle and serve with the apple mixture warm from the stove.
Recipe 02: Slow-Cooker Turkey Chili
Hearty, warm, and perfect for a cold autumn evening. This is one of the most classic recipes for fall.
- 1 Tbsp. olive oil
- 1 finely chopped red onion
- salt and pepper to taste
- 1 chopped green Bell Pepper
- 1 1/2 lb. ground turkey
- 2 minced garlic cloves
- 1 can chopped tomatoes
- 1 can black beans (rinsed and drained)
- 2 Tbsp. tomato paste
- 1 can kidney beans (rinsed and drained)
- 1 1/2 c. chicken broth
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- Sour cream, cheddar cheese, and sliced green onions for serving
Begin with a large skillet (like this one) over medium-high heat. Then add the oil, onion, and pepper and cook for about five minutes before adding the ground turkey. Continue to cook the turkey, breaking it apart, until the turkey is golden before adding salt and pepper to taste. Next, mix in the garlic and tomato paste, stirring until combined. Continue to keep cooking for another few minutes to bring out the flavors, then transfer to a slow cooker (like this one).
When the turkey mixture is in the slow cooker, add in the tomatoes, beans, broth, and remaining seasonings. Give it a good stir before cooking on high for 4 hours. Add additional salt and pepper if needed, and serve with sour cream, cheddar cheese, and sliced green onions if desired.
Recipe 03: Baked Spaghetti
Elevate your spaghetti game by taking it one step further with this delicious dish. This is one of my favorite recipes for fall.
- 16 oz. spaghetti
- 2 Tbsp. olive oil
- 1 finely chopped onion
- 2 minced cloves of garlic
- 1 lb. ground beef
- 1 tsp. Italian seasoning
- 1 can crushed tomatoes
- 1/2 c. chopped basil
- 1 c. shredded mozzarella
- 1/4 c. grated Parmesan
Begin by heating your oven to 350F and coating a baking dish with cooking spray. Next, cook the spaghetti to al dente, then drain and set aside. While the spaghetti noodles are cooking, heat a large skillet over medium heat and add the oil. Then add the chopped onion and cook for about five minutes before adding in the minced garlic. Cook the garlic for a minute or two before adding the ground beef and seasoning the dish with salt, pepper, and Italian seasoning. Cook the ground beef until it’s no longer pink before draining the fat.
Next, add in the tomatoes and basil and simmer for about ten minutes so that the sauce reduces a little. Then toss the beef mixture with the spaghetti and transfer to the prepared baking dish. Top with mozzarella and Parmesan cheese before baking for about twenty minutes. Garnish and serve!
Recipe 04: French Onion Soup
Warm, savory, and filling, this soup is a family favorite in the fall.
- 5 Tbsp. olive oil, divided
- 1 Tbsp. butter
- 8 c. thinly sliced onions
- 3 cloves minced garlic
- 1/2 c. port wine
- 2 cartons (32 oz. each) beef broth
- 1/2 tsp. pepper
- 1/4 tsp. salt
- 24 slices French bread baguette
- 2 garlic cloves, peeled and halved
- 3/4 c. shredded Gruyere cheese
Begin by heating 2 Tbsp. olive oil and the butter in a dutch oven (like this one) over medium heat. Add the onions and cook for about ten minutes so that the onions begin to soften. Then lower the heat to medium-low and cook for 30-40 minutes, stirring occasionally, until the onions are a deep golden brown. Next, add in the minced garlic and cook for a few more minutes before stirring in the wine and bringing the mixture to a boil. Continue to cook until the liquid reduces by half before adding the broth, pepper, and salt and returning the mixture to a boil.
Then reduce the heat and simmer, covered, for an hour. While the onions are simmering, heat your oven to 400F and prep a baking sheet with parchment paper. Next, slice the baguette into 1/2″ slices and brush with remaining olive oil on both sides before baking for 3-5 minutes on each side and rub with halved garlic.
To serve, ladle onion soup into ramekins (like these) and top with two slices of baguette and cheese before broiling for four minutes until the cheese is melted and golden. Serve and enjoy!
Recipe 05: Slow-cooker French Dip Sandwiches
Fix it and forget it, this recipe is great for a busy weeknight.
- 4 lb. rump roast
- 1 can beef broth
- 1 can condensed french onion soup
- 12 oz. beer
- 6 French rolls
- 2 Tbsp. butter
- 6 slices Provolone cheese
Start by trimming the roast of excess fat before placing in a liner-lined slow cooker. Then, pour the beef broth, onion soup, and beer over the top of the roast. Next, replace the lid and cook on Low for 7 hours. Before serving, heat your oven to 350F and prepare a baking sheet with parchment paper. Then split the French rolls, butter the insides, place a slice of Provolone cheese on each roll, and bake for 10 minutes. Next, slice the meat on the diagonal and serve on warmed rolls with excess sauce for dipping. Enjoy!
Don’t despair when the evening gets a little shorter, instead, enjoy the flavors that fall has to offer. Don’t spend a ton of time in the kitchen either! Maximize your time by utilizing slow cookers and Dutch ovens. Then enjoy your easy made dinner! I hope you try these amazing recipes for fall.