Very soon, we will be getting our pumpkins and other fall decorations out! Ah what a season, pumpkin spice, and everything nice. It is not too soon to start planning what to bring to your next potluck! Here are 25 yummiest baking recipes and more that will have everyone drooling!
- 2 boneless, skinless turkey breasts
- Kosher salt
- Freshly ground black pepper
- 4 tbsp. butter
- 1 c. panko breadcrumbs
- 1/4 c. thyme leaves
- 3 tbsp. sage
- 2 c. parsley leaves
- 6 clove garlic
- 1/2 tsp. red pepper flakes
- 1/4 c. vegetable oil
- Butterfly breasts crosswise, being sure not to cut all the way through. Place a piece of plastic wrap over one open breast, and pound to a rectangle about 12″-x-14″ (1/4″ thick). Season with salt and pepper. Repeat with remaining breast. You want your turkey to be uniform in thickness, this will make it easier to roll.
- Melt butter in a large skillet, add panko and toast until golden brown. Transfer to a food processor, then add thyme, sage, parsley and garlic and process until finely chopped. Season with red pepper flakes, salt, and pepper.
- Pat the turkey breast dry, sprinkle half of the garlic-herb mixture evenly over the breast and begin to roll up tightly like a jelly roll. Secure the roll with kitchen twine. Repeat with the second breast.
- Rub the roulades all over with vegetable oil and transfer to parchment lined baking sheets.
- Bake at 375° until an instant read thermometer inserted into the thickest part of the roulade reads 160°, about 1 hour. Let cool 20 minutes before slicing.
- 6 bone-in skin-on chicken thighs
- Kosher salt
- Freshly ground black pepper
- 1/2 c. whole pecans
- 4 slices thick-cut hardwood-smoked bacon, cut into 1/2″ pieces
- 1 lb. Brussels sprouts, trimmed and halved
- 1 small fennel bulb, green tops removed, bulb halved and thinly sliced
- 1 small onion, sliced into half moons
- 3 sprigs thyme
- 3 cloves garlic, chopped
- 1/2 c. white wine
- 1 c. low-sodium chicken broth
- 1 lemon
- 6 slices sourdough bread, lightly toasted, for serving (optional)
- Preheat oven to 400°. Pat chicken thighs dry with paper towels and place on a small sheet tray.
- In a large cast iron skillet over medium heat, toast pecans, tossing, until fragrant and lightly toasted, about 2 minutes. Turn off heat, remove pecans, set aside to cool, then roughly chop.
- Return skillet to low heat and add bacon. Cook, stirring occasionally, letting fat render, until bacon pieces crisp up, 5 to 6 minutes. Transfer to a paper-towel lined plate, leaving bacon fat in the pan.
- Return skillet to medium-high heat. Season chicken all over with salt and pepper, then add chicken carefully to the hot pan in one layer, skin side down. Cook, undisturbed, until skin is deeply golden and crispy, 5 to 6 minutes. Transfer thighs to a clean plate.
- Reserve 1 tablespoon fat in skillet and carefully drain remaining fat. Over medium high heat, add Brussels sprouts, fennel, onions, and thyme. Cook, stirring occasionally, until vegetables are beginning to soften, about 5 minutes. Add garlic and continue cooking until vegetables are slightly golden, 3 to 5 minutes more. Season with salt and pepper.
- Add white wine, increase heat to high, and scrape to deglaze brown bits from pan with a wooden spoon. Reduce until there is about 2 tablespoons liquid left.
- Add broth, stirring well, and nestle chicken thighs skin side up into the vegetables. Add any juices to the pan as well. Bring to a boil, then transfer to oven. Bake until chicken is cooked through, about 20 minutes.
- Place vegetables on a platter, sprinkle with pecans and bacon and any oil drippings, then top with chicken thighs. Drizzle pan sauce over all. Zest lemon with a microplane over the dish, then cut the lemon and squeeze a lemon half over chicken. Serve with warm bread.
- 1 acorn squash, cut in half and seeds removed
- 2 tbsp. butter, softened
- 1 tbsp. packed brown sugar
- 1/4 tsp. cinnamonSmall pinch kosher salt
- Preheat oven to 400°. Spread butter on inside of each squash half.
- In a small bowl combine brown sugar, cinnamon, and small pinch of salt. Sprinkle over squash.
- Place squash, cut side up, on a large baking sheet and roast until fork tender, 55 to 60 minutes.
- 1 tbsp. extra-virgin olive oil
- 1 large onion, coarsely chopped
- 4 cloves garlic, minced
- 4 lb. pumpkin (any kind but preferably sugar pie)
- 4 c. low-sodium chicken broth
- Kosher salt
- Freshly ground black pepper
- 1/2 c. heavy cream, plus more for garnish
- In a heavy soup pot or Dutch oven over medium heat, heat oil. Add onion and garlic and cook until golden.
- Meanwhile, halve, peel, and scrape out seeds of the pumpkin. Cut into chunks.
- Add pumpkin chunks and broth to pot. Season with salt and pepper. Bring to a boil, uncovered, then reduce heat to a simmer. Simmer until pumpkin is fork-tender, about 30 minutes.
- Remove pot from heat and, using an immersion blender, blend mixture until smooth. (Alternatively, let soup cool, then blend in a blender.) Stir in cream and season to taste.
- To serve, ladle soup into bowls, add a swirl of cream, and garnish with pepper.
- 2 tbsp. extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 lb. ground beef
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. tomato paste
- 1 1/4 c. low-sodium beef broth
- 1 (15-oz.) can tomato sauce
- 1 (15-oz.) can diced tomatoes
- 1 tsp. Italian seasoning
- 1 tsp. paprika
- 1 1/2 c. elbow macaroni, uncooked
- 1 c. shredded cheddar
- Freshly chopped parsley, for garnish
- In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.
- Add ground beef and cook until no longer pink, about 6 minutes. Drain fat and return to pan. Season with salt and pepper.
- Add tomato paste and stir to coat, then pour in broth, tomato sauce, and diced tomatoes. Season with Italian seasoning and paprika, and stir in macaroni. Bring to a simmer and cook, stirring occasionally, until pasta is tender, about 15 minutes.
- Stir in cheese and remove from heat.
- Garnish with parsley before serving.
- 6 slices bacon
- 6 tbsp. butter
- 6 tbsp. all-purpose flour
- 3 c. whole milk
- 3 c. shredded cheddar
- 2 large heads broccoli, cut into small florets
- 3 c. shredded chicken
- 1 (16.3-oz.) can refrigerated biscuits
- 2 tsp. ranch seasoning mix
- Preheat oven to 350°. Grease a 9″-x-13″ baking dish with cooking spray. In a large skillet, cook bacon until crispy, about 8 minutes, then drain on a paper towel lined plate. Wipe skillet clean.
- In the same skillet over medium heat, melt butter. Whisk in flour and cook until bubbly, about 1 minute. Gradually stir in milk and bring to a simmer. Cook until thickened, about 2 minutes. Whisk in cheese and cook until melted, 1 minute. Season with salt and pepper and stir in broccoli. Remove from heat.
- Spread broccoli mixture into the bottom of the baking dish, then top with chicken. Cut each biscuit into eighths and scatter on top of chicken. Chop bacon into small pieces and scatter on top of biscuits, then sprinkle with ranch seasoning.
- Bake until biscuits are golden and cooked through, about 25 minutes.
- 1/4 c. butter
- 2 8-oz. packages cremini mushrooms, sliced
- 2/3 c. sliced shitaake mushrooms
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 tsp. dried thyme
- 4 c. vegetable stock
- 1/3 c. heavy cream
- kosher salt
- Freshly ground black pepper
- In a large pot, melt butter. Add mushrooms and saute until golden, about 5-7 minutes. Season with salt and pepper and remove 1 cup of the mushrooms, reserving them to the side.
- Add shallot and garlic to the pot and saute until fragrant, 1 minute. Add thyme and vegetable stock and bring to a simmer. Cook until mushrooms are tender, about 8-10 minutes. Using an immersion blender, or working in batches in a regular blender, puree soup until smooth.
- Return soup to pot and stir in cream and reserved mushrooms. Serve.
- 12 oz. short-cut pasta
- 1/2 large white onion, chopped
- kosher salt
- 1/2 jalapeño, chopped
- 1 lb. ground beef
- 2 tbsp. Taco Seasoning
- 1 oz. (15-oz.) can diced fire-roasted tomatoes
- 1 1/2 c. shredded cheddar and Monterey jack
- Chopped fresh cilantro, for garnish
- In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
- Meanwhile, in a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then add taco seasoning.
- Drain fat.
- Add canned tomatoes and 1/4 cup reserved pasta water and stir, then add cheese and let melt, stirring occasionally, 2 minutes. Add cooked pasta and toss until completely combined.
- Garnish with cilantro and serve.
9. Fettuccine Alfredo
- 1 lb. fettuccine
- 1/2 c. heavy cream
- 1/2 c. butter
- 1/2 c. freshly grated Parmesan, plus more for sprinkling
- Freshly ground black pepper
- 2 tbsp. chopped parsley
- In a large pot of boiling salted water, cook pasta according to package instructions. Reserve about 1 cup of pasta water then drain.
- Meanwhile, in a large skillet over medium heat, add cream and butter. Cook until the butter is melted and the cream is heated through. Whisk in Parmesan and season with salt and pepper.
- Add cooked pasta and toss until coated in sauce. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time. Garnish with parsley and serve immediately.
- 1 tbsp. extra-virgin olive oil
- 3 tbsp. butter, divided
- 1 lb. bone-in skin-on chicken thighs
- kosher salt
- Freshly ground black pepper
- 4 cloves garlic, minced
- 1 pt. grape tomatoes, halved
- 10 oz. baby spinach
- 1/3 c. heavy cream
- 1/3 c. dry white wine
- 1/4 c. freshly grated Parmesan
- In a large skillet over medium-high heat, heat oil and 1 tablespoon butter. Add chicken thighs skin-side down and season with salt and pepper. Cook until crispy and golden and no longer pink, 10 minutes per side. Transfer to a plate to let rest.
- Add remaining 2 tablespoons butter and garlic and let cook until fragrant and soft, 2 minutes. Add tomatoes and season with salt and pepper. Simmer until soft, 5 minutes, then add handfuls of baby spinach, stirring until slightly wilted, 2 minutes.
- Pour over heavy cream and white wine and let simmer until thickened, 4 to 5 minutes. Stir in Parmesan.
- Return chicken to skillet and simmer until heated through.
- Serve chicken topped with spinach-tomato mixture and sauce.
- 1 tbsp. extra-virgin olive oil
- 1/2 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 tsp. cumin
- 1 (10-oz.) can red enchilada sauce
- 8 oz. crushed tomatoes
- 3 c. cooked, shredded chicken
- 2 c. shredded Monterey Jack, divided
- 2 c. shredded cheddar, divided
- 1/4 c. freshly chopped cilantro, plus more for garnish
- Kosher salt
- 12 corn tortillas
- Preheat oven to 350°. In a large ovenproof skillet over medium-high heat, heat oil. Add onion and pepper and cook until onion is soft, 5 minutes. Add garlic and cumin and cook until fragrant, 1 minute. Add enchilada sauce and crushed tomatoes and cook until warmed through, 2 to 5 minutes. Set aside 1/2 cup of this sauce for topping the enchiladas.
- In a medium bowl, combine chicken, 1 cup Monterey Jack, 1 cup cheddar, and cilantro. Add 1 cup of the enchilada sauce mixture and toss to combine; season with salt. Add a small scoop of the chicken mixture in the center of 1 tortilla, then roll up and place seam side down in the skillet of enchilada sauce. Repeat with remaining tortillas.
- Spread the reserved 1/2 cup enchilada sauce on top and sprinkle with remaining cheese. Bake for 10 minutes or until cheese is bubbling and melted. Garnish with cilantro and serve.
- 2 lb. butternut squash, peeled and cut into 1″ pieces
- 2 tbsp. olive oil
- 2 cloves garlic, minced
- 2 tbsp. chopped thyme
- kosher salt
- Freshly ground black pepper
- 1/2 lb. bacon, chopped
- 1 1/2 c. shredded mozzarella
- 1/2 c. freshly grated Parmesan
- Chopped fresh parsley, for garnish
- Preheat oven to to 425°. In a large ovenproof skillet (or in a large baking dish), toss butternut squash with olive oil, garlic and thyme. Season with salt and pepper, then scatter bacon on top.
- Bake until the squash is tender and the bacon is cooked through, 20 to 25 minutes.
- Remove skillet from oven and top with mozzarella and Parmesan. Bake for another 5 to 10 minutes, or until the cheese is melty.
- 2 c. panko bread crumbs
- 1/4 c. freshly grated Parmesan
- 2 large eggs
- 2 c. all-purpose flour
- 1 1/2 lb. chicken cutlets, cut in half lengthwise
- kosher salt
- Freshly ground black pepper
- canola oil
- 1 lb. fresh mozzarella, sliced 1/4″ thick
- 4 hero rolls, cut in half lengthwise
- 2 c. tomato sauce
- Fresh basil leaves, for garnish
- Preheat oven to 350°. Prepare breading station with 3 large mixing bowls: one with bread crumbs and Parmesan mixed together, another with eggs beaten with 1 tablespoon water, and the last with flour. Season chicken with salt and pepper. Coat each piece of chicken in flour and shake off excess, then dip into egg and coat in bread crumbs. Set chicken aside on a plate.
- In a large cast-iron skillet over medium-high heat add 1″ oil. When pan is hot but not smoking add chicken cutlets. Cook until golden brown, 1 to 2 minutes on each side. Transfer to a paper towel-lined plate.
- In a small sauce pan, warm up tomato sauce.
- Meanwhile, in a rimmed sheet pan lined with parchment paper, place hero rolls cut-side up. Toast until lightly golden brown, 1 to 2 minutes. Place chicken cutlets on bottom halves of hero rolls and top with mozzarella. Toast again until cheese begins to melt. Add spoonfuls of warm tomato sauce and 3 or 4 fresh basil leaves between the chicken and hero rolls. Close sandwich and cut in half. Serve immediately.
- 3 tbsp. olive oil
- 3 tbsp. fresh lemon juice
- 1 1/2 tsp. pure honey
- Kosher salt and freshly ground black pepper
- 1 lb. Brussels sprouts, trimmed and thinly sliced
- 1 large Gala apple, cut into matchsticks
- 1 small shallot, chopped
- 1/4 c. toasted hazelnuts
- 1 oz. Pecorino cheese, shaved
- Whisk together oil, lemon juice, and honey in a bowl. Season with salt and pepper. Add Brussels sprouts, apple, shallot, and hazelnuts; toss to combine. Fold in Pecorino.
- 2 tbsp. olive oil, plus more for baking sheet
- 2 tbsp. pure maple syrup
- 1 tbsp. fresh thyme leaves
- 4 small sweet potatoes (about 2 1/2 pounds total), halved lengthwise
- Kosher salt and freshly ground black pepper
- Preheat oven to 425°F with an oven rack in the top third. Lightly oil a rimmed baking sheet. Combine oil, maple syrup, and thyme in a bowl.
- Working with one potato half at a time, place a wooden spoon on each side of potato, and cut slits 1/4 to 1/8 inch apart crosswise down rounded side of potato, using spoon handles as a guide to avoid cutting all the way through. Repeat with remaining potatoes.
- Transfer to prepared baking sheet. Brush potatoes with maple mixture. Season with salt and pepper. Roast until golden brown and tender, 25 to 30 minutes.
- 2 large acorn squash (about 1 1/2 pounds each), halved, seeded, and sliced 3/4-inch-thick
- 1 tbsp. fresh thyme leaves
- 4 tbsp. olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 1/2 c. farro
- 3 tbsp. red wine vinegar
- 2 shallots, thinly sliced
- 3 oz. blue cheese, crumbled (about 1/2 cup)
- 1/4 c. toasted hazelnuts, chopped
- 1/4 c. pomegranate seeds
- Preheat oven to 425°F. Toss together squash, thyme, and 2 tablespoons oil on two large rimmed baking sheets. Season with salt and pepper. Roast, rotating pans once, until golden brown and tender, 18 to 22 minutes. Transfer squash to a cutting board and roughly chop.
- Meanwhile, cook farro according to the package directions. Combine vinegar and shallots in a bowl. Season with salt and pepper. Let sit, stirring occasionally, 15 to 20 minutes.
- Add remaining 2 tablespoons oil to shallot mixture and stir to combine. Fold in farro, squash, blue cheese, hazelnuts, and pomegranate seeds.
- Spread apricot jam on crostini.
- Top with Manchego cheese and sliced chorizo. Sprinkle with chopped fresh parsley.
- 2 1/2 lb. green beans, trimmed
- 2 tbsp. olive oil
- Flaked salt
- Coarsely ground fresh black pepper
- Heat a large cast-iron skillet over medium-high heat until very hot. Toss green beans, oil, and 3/4 teaspoon each salt and pepper in a bowl.
- Add about a quarter of beans to the skillet and cook, without stirring, for 2 minutes, then toss and cook until charred and just tender, 4 to 5 minutes. Transfer to a platter and repeat with remaining beans. Season with salt and pepper.
- 1 1/2 c. farro
- 4 tbsp. olive oil, divided
- 3 tbsp. small capers, patted dry
- 2 c. fresh flat-leaf parsley
- 3 tbsp. sherry vinegar
- Kosher salt
- Freshly ground black pepper
- 1 1/2 lb. mixed colors grape and cherry tomatoes, halved
- Cook farro according to package directions.
- Meanwhile, heat 1 tablespoon oil in a medium skillet over medium-high heat. Add capers and cook, until crisp, 1 to 2 minutes. Transfer to a paper towel-lined plate. Cook parsley in same skillet, in two batches, until crisp;
transfer to plate with capers, adding another tablespoon oil to skillet between batches, if necessary. - Whisk together vinegar and remaining 2 tablespoons oil in a bowl. Season with salt and pepper. Add tomatoes and farro and toss to combine. Top with crispy capers and parsley just before serving.
- 1 butternut squash, peeled and cubed
- 1 onion, sliced
- ¾ cup milk
- ¾ cup vegetable broth
- 1 pound sausage
- 2 cups spinach
- 3 cloves garlic
- 1 pound jumbo shells, cooked al dente
- 15 ounces ricotta
- 1 egg
- ¼ cup parmesan, shredded
- Additional parmesan, shredded
- Olive oil
- Salt & pepper
- Preheat oven to 400 degrees.
- Arrange onion and butternut squash in an even layer on a lined baking sheet. Drizzle with olive oil and season with salt & pepper. Roast for 40 minutes.
- Meanwhile, cook sausage over medium heat. When sausage is mostly browned, add spinach and garlic. Cook until spinach is wilted and remove from heat.
- Place roasted butternut squash and onion in a food processor.
- Pulse until a smooth puree forms. Allow to cool. Stir in milk and vegetable broth. Pour butternut squash sauce into base of a 9×13 baking dish.
- In a large mixing bowl, stir together ricotta, parmesan, and egg. Add sausage and spinach into ricotta and stir until evenly distributed.
- Fill cooked pasta shells with 3-4 tablespoons of filling. Arrange shells in butternut squash sauce in the 9×13 baking dish.
- Bake for 30 minutes covered with aluminum foil followed by 15 minutes uncovered. Top with additional parmesan.
Ingredients
- Bacon
- Fresh sage
- Yellow onion
- Butternut squash
- Garlic
- Low-sodium chicken broth
- Nutmeg
- Heavy cream
- Linguine
- Parmesan
DIRECTIONS
- Cook bacon and sage.
- Saute onion, squash and garlic.
- Simmer with broth and nutmeg.
- Cook pasta. Reserve 1 cup pasta water before draining.
- Puree squash mixture in blender then toss with pasta, along with needed pasta water.
- Toss in parmesan. Serve with bacon and more parmesan.
- 3 tbsp. olive oil
- 4 pounds yellow onions (about 5 large onions), thinly sliced
- Kosher salt
- 1 1/2 tsp. all-purpose flour
- 1/4 c. cognac or dry white wine
- 2 32-oz containers low-sodium beef broth
- 2 bay leaves
- 6 large sprigs thyme, plus more for sprinkling
- 1 tbsp. sherry vinegar
- 8 thin slices country bread
- 3 oz. Gruyère cheese, finely grated
- Heat oil in large, heavy stockpot on medium. Add onions and 11/2 teaspoons salt, reduce heat to low and cook, stirring occasionally, until onions are tender and have released their liquid, 10 minutes.
- Increase heat to medium-high and continue cooking, stirring often and scraping bottom of pot, until onions are deep brown and caramelized, 40 to 50 minutes. If bottom of pot starts to get too dark, add 4 to 5 tablespoons water.
- Sprinkle onions with flour and cook, stirring, 2 minutes. Stir in cognac and cook 1 minute. Add broth and herbs and simmer until reduced to about 8 cups, 18 to 20 minutes. Discard herbs and stir in vinegar.
- When ready to serve, heat broiler. Arrange bread on rimmed baking sheet and sprinkle with cheese and some fresh thyme leaves. Broil in top third of oven until golden brown and bubbling, about 1 minute. Serve on top of soup.
- 2 20-oz. containers chopped butternut squash
- 1 lb. skinless, boneless chicken thighs
- 2 tbsp. oil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 5 oz. mixed greens
- 3 tbsp. lemon juice
- 4 oz. goat cheese, crumbled
- On 2 large rimmed baking sheets, toss butternut squash and chicken thighs with oil and salt and pepper. Bake at 425 degrees F 40 minutes or until squash is tender. Chop chicken; toss with squash, mixed greens, lemon juice, and goat cheese. Season with salt and pepper to taste.
- 1 lb. cheese ravioli
- 2 small bell peppers
- 1 medium onion
- 3 slices bacon
- 1 tsp. fresh thyme leaves
- 1/2 c. fresh or frozen corn kernels
- a 12-inch skillet
- Bring a pot of water to a boil and cook 1 pound cheese ravioli according to the package instructions.
- Seed and chop 2 small bell peppers. Finely chop 1 medium onion. Set aside.
- Chop 3 slices of bacon. Add bacon and 1 teaspoon olive oil to a skillet and cook on medium heat until bacon is crisp, about 6 minutes.
- Use a slotted spoon to transfer bacon to a paper-towel-lined bowl. Leave the bacon fat in the skillet.
- Add chopped peppers, onion, 1 teaspoon fresh thyme leaves, and 1/2 teaspoon salt to the skillet. Cook for 7 minutes.
- Then, add 1/2 cup corn and cook for 2 more minutes.
- Add cooked ravioli and bacon to the skillet. Then, toss everything together to combine.
- 4 lb. spaghetti squash
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 c. half and half
- 3 tbsp. butter
- 1 c. Parmesan cheese
- 4 tbsp. shredded Mozzarella cheese
- Scoop out and discard seeds from spaghetti squash halves. Prick outsides all over with sharp knife; season insides with 1/4 teaspoon with each salt and pepper. Microwave, cut sides down, on large microwave-safe plate on high 10 minutes or until tender.
- Meanwhile, in small saucepan, heat half-and-half and butter to simmering on medium-low; simmer 5 minutes, or until reduced slightly, then whisk in finely grated Parmesan cheese. With fork, scrape flesh of each squash half to separate into strands, leaving 1/2-inch border on sides; divide sauce among halves and top each with 2 tablespoons shredded mozzarella cheese. Broil 1 to 2 minutes or until bubbly and browned in spots. Optional: Serve with green salad.
Which of these baking recipes and cooking ones are you going to try for your next potluck? Comment below!
