Tuesday, Nov 3
Isn’t autumn the best time of year for cooking? I absolutely love the smells and tastes that come out of the kitchen this time of year. Now that the weather is crisp and cool and the leaves are starting to change, here’s what I’m cookin’!
This roast is interesting. You crank up your oven to a crazy high temp, cook the roast for a short period of time, turn off the oven and let it sit there for hours depending on how many pounds it is. I will say that there have been occasions when I pulled out the roast in the allotted time and it wasn’t quite cooked enough. We just turned the oven back on for a bit and checked the temp of the roast with our insta-read thermometer. This seemed to work just fine. It’s the kind meal I love to make for company on a Sunday afternoon and it’s perfect for sandwiches the next day!
Oh it’s perfect, alright. I am a broken record when it comes to how much I love P-Dub’s recipes, I know. She just knows what works, especially when it comes to feeding a large-ish family. I highly recommend this recipe.
My kids would never eat this, so it’s a dish I make for a friend who’s coming for lunch or for a date night in with the hubby. It is so easy to prepare and the results are to die for. Seriously, this dish is one of my all-time favorite things to cook and eat.
This is such a healthy dish and just right for watching football. Make it ahead and let it cook away in your crock pot. I like to bake some cornbread muffins to go with this.
If you can set aside an afternoon to make this chicken stock, you will not regret it. The difference between store-bought stock and this recipe is night and day. It’s worth the time and effort, for sure. And you can always freeze the stock and save it for later use. I love making this soup for a crowd. People cannot get over how delicious it is.
This is definitely a special occasion recipe, you know, when you have your pastor over for dinner, or it’s someone’s birthday. Tyler knows how to cook, that’s for sure. His recipes are my go-to recipes for special occasions.
Nothing says “fall dinner” like pork with apples and raisins. I love the combo and the kids do too. There won’t be leftovers for this one, no way.
This recipe reminds me of our family priest friend, Fr. Vernon. He used to come for dinner every once in a while, and my mom would always make this dinner for us when he would come over. So for me, it has so many joyful and warm memories associated with it. And the kids love this one too.
Word to the wise: Ask the butcher at your grocery store to trim and cube the pork shoulder for you. I’ve done it myself once and it takes forever. Now I just pick out the pork shoulder, and the butcher does all the hard work for me while I do my shopping. This meal is just so stinking good. How can you go wrong when Guinness and apple cider are two of the ingredients? Not possible. It tastes so good served with mashed potatoes and a hunk of bread to sop up all the delicious stew.
I haven’t tried making this yet, but it looks and sounds delicious, doesn’t it?
I am completely addicted to this dish. Simcha posted it on her blog and gave it rave reviews. Now I know why. I serve it with Tzatziki and Naan bread from Costco and chunks of cucumber and some white rice. This meal will change your life. PS I purchase the chicken thighs already boneless and skinless. Again, too much work.
This meal is so cozy and yummy and isn’t just for St. Paddy’s Day. It also happens to be the perfect meal to take to a family who’s just had a baby. It’s comforting and hearty and this recipe happens to be packed with flavor. Yum!
This is another meal that’s perfect for a football watching afternoon. It is so very delicious and everyone in my family loves it.
I haven’t made this one yet either, but it sounds so good! Can’t go wrong with bacon!
This is an easy dessert. Serve it when it’s still warm and a la mode, for sure!
I have to give credit to my Mother-in-law for this recipe. It is such a delicious dessert, and so fall-ish! I love the way the house smells when it’s baking in the oven. This is the skillet that I use for this cake. I use it for many other things, of course, so it’s worth the purchase, and the price is right!
Believe me, I don’t cook like this every night of the week. There is always a night when we have pasta, homemade pizza, fajitas, breakfast for dinner, etc. But if I plan my grocery shopping correctly, and I make time in the morning to prep ahead, The Hubs is one happy man when he sits down to our family table for a dinner like one of these beauties.
What are you cooking this fall? Do tell!