5 Easy Fall Dinner Ideas That Have Nothing to Do with Pumpkin Spice

Ingredients:

• 8 large boneless chicken thighs, with skin
• Juice of 1 orange
• 4 tablespoons of maple syrup
• 3 tablespoons of soy sauce
• 3 tablespoons of brown mustard
• 3-4 garlic cloves, minced
• 2-3 sprigs fresh rosemary, leaves removed and roughly chopped
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• 2 onions, sliced
• 2 tablespoons of olive oil
• Salt and pepper to taste

Method:

1. In a small bowl, combine the orange juice, syrup, soy sauce, garlic mustard, herbs and chili flakes. Put aside.
2. Season the chicken with salt and pepper, then place it in a zip-top bag. Pour the orange juice mixture into the bag, carefully coating the chicken with the marinade. Refrigerate for at least one hour or up to 24 hours.
3. Preheat the oven to 400F.
4. Pour the chicken mixture into a roasting pan, adding the onions at the same time.
5. Bake for 50 minutes until golden and cooked through.
6. Let the chicken rest for at least 10 minutes before serving.
7. Serve with mashed potatoes and roasted vegetables.

Ingredients:

• 1 book fresh pears, peeled, cut in half lengthwise and removed from the pits
• Juice of 1 lemon
• 6 soup spoons butter
• 6 soup spoons brown sugar
• 2 coffee spoons vanilla extract
• 1/4 cup Bourbon

Method:

1. Preheat oven to 325F.

2. Carefully butter a 13×9 baking dish and set aside.

3. Coat the prepared pear halves with lemon juice, covering the cut sides completely to prevent browning, and place them in the prepared dish. Put aside.
4. In a small saucepan, melt the butter over medium heat.
5. To the butter, add the brown sugar and vanilla, stirring to combine.
6. Continue cooking until the mixture thickens and coats the back of a spoon, about 3 minutes.
7. Stir the bourbon into the butter mixture and cook for another minute.
8. Remove the sauce from the heat and pour it over the pears in the prepared dish.
9. Bake until pears are tender, 40 to 50 minutes.
10. Let cool for at least 10 minutes before serving.
11. Serve with vanilla ice cream and homemade caramel sauce.

Ingredients:

• 2 pork tenderloins
• 1 cup finely chopped hazelnuts
• 2-3 sprigs of fresh rosemary, stripped and roughly chopped
• 1/2 cup panko breadcrumbs
• 3 cloves of garlic, finely chopped
• 2-3 sprigs fresh thyme, plucked from the stems
• 4 tablespoons of melted butter
• 2 tablespoons of olive oil

Method:

1. Preheat the oven to 400F.
2. Pat the fillets dry with paper towels and place them in a 9×13 baking dish. Season generously with salt and pepper, set aside.
3. Combine the melted butter with the remaining ingredients, except the oil, and mix until well combined.
4. Press the nut mixture firmly into the fillets, making sure to coat every surface.
5. Drizzle the encrusted fillets with olive oil.
6. Bake until pork is cooked through and still slightly pink in the middle, about 20 minutes.
7. Rest for about 15 minutes before serving.

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 teaspoons of baking powder
• 1 tablespoon of sugar
• 3/4 teaspoon of salt
• 1 teaspoon ground cardamom
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 1/4 cup milk
• 1 beaten egg
• 4 tablespoons of melted butter
• 2 overripe bananas, mashed

Method:

1. In a large bowl, combine flour, baking powder, sugar, salt, cardamom, cinnamon, nutmeg and cloves. Put aside.
2. In a smaller bowl, combine milk, egg, butter and bananas while stirring.
3. Gently mix the egg mixture into the flour mixture, being careful not to overmix.
4. Let the batter sit for 5 to 10 minutes before pouring it onto the griddle or pan.
5. Heat a skillet or griddle over medium heat and grease with butter or cooking spray.
6. Pour the pancake batter onto the hot surface, working in small batches until golden brown, about 2 minutes per pancake.
7. Serve with sliced ​​bananas, nuts or homemade butterscotch sauce for an extra treat.

Ingredients:

• 2 tablespoons vegetable oil
• 1 yellow onionroughly chopped
• 3-4 cloves of crushed garlic
• 1 pound carrots, roughly chopped
• 1 teaspoon freshly grated ginger
• 2 tablespoons of apple cider vinegar
• 4 cups of vegetable broth
• 1 teaspoon of maple syrup
• 2 tablespoons of butter
• Salt and pepper to taste

Method:

1. In a large saucepan, heat the vegetable oil over medium heat. Add the onions and cook until translucent. Add the garlic cloves and carrots and cook until the vegetables are lightly caramelized.

2. To the mixture, add the ginger, apple cider vinegar and broth. Bring to the boil, then reduce the heat and cook for 30 minutes.

3. Remove from heat and blend with a hand blender until completely smooth.
4. Stir in the syrup and butter until the butter is melted.
5. Top with crème fraîche, toasted pumpkin seeds, bacon crumble or whatever takes your fancy.
6. Serve immediately.

Editors’ Recommendations