The crisp fall weather has arrived! If you’re
looking forward to comforting, fall-inspired dinners, you may be on the search
for new recipes to try this season. Here, we share a few of our favorite
options to keep you warm during those chilly autumn evenings.
Bacon Harvest Chicken Skillet
Looking for a one-pan meal with easy prep?
This bacon harvest chicken skillet
recipe is bursting with fall flavors and is a great option for a quick and
nutritious dinner. To prepare this meal, preheat the oven to 400 degrees
Fahrenheit and pat six chicken thighs dry with a paper towel. Set aside on a
sheet tray. Then, toast ½ cup of whole pecans in a cast iron skillet over
medium heat for about two minutes before removing the pecans and allowing to
cool. After roughly chopping the toasted pecans, return the burner to low heat
and add four slices of thick-cut hardwood-smoked bacon (cut into ½” pieces) and
cook until bacon is crispy. Transfer the cooked bacon to a paper towel, leaving
the fat in the skillet. With the burner on medium-high heat, season the chicken
thighs with salt and pepper before adding to the skillet, skin side down. Cook
until the skin is golden and crispy, then transfer the chicken to a clean
plate. Drain the fat from the skillet, leaving one tablespoon for cooking
Brussels sprouts, fennel, onions, and thyme over medium-high heat. When the
vegetables soften, add three cloves of chopped garlic and continue cooking
until veggies are slightly golden. Pour in half a cup of white wine and turn
the burner to high heat and simmer until two tablespoons of liquid remain.
Next, add one cup of chicken broth, stir the mixture, and place chicken thighs
back into the skillet. Bring to a boil and transfer to the preheated oven for
20 minutes. Finally, transfer the vegetables to a platter or baking dish, top
with chicken thighs, and sprinkle with the toasted pecans and bacon. If
desired, squeeze the juice of half a lemon over the dish.
Roasted Butternut Squash Soup
Soup is the ultimate fall comfort food, and
this roasted butternut squash recipe is
perfect as a vegetarian-friendly, low-maintenance meal. Begin by roasting the
cubes of one peeled, whole butternut squash and two peeled, cubed potatoes
tossed in olive oil at 400 degrees Fahrenheit for 25 minutes. Melt a tablespoon
of butter in a large pot over medium heat and add a tablespoon of olive oil.
Next, sauté an onion, a large carrot, and one stalk of celery over medium-high
heat until softened. Season with salt, pepper, and thyme. Place the roasted
squash and potatoes in the pot and cover with a quart of chicken broth. After
simmering for 10 minutes, blend with an immersion blender until smooth and
creamy.
Maple Rosemary Pork Tenderloin
Maple is a classic fall flavor that pairs
beautifully with pork tenderloin and roasted potatoes. To prepare this delicious recipe,
preheat the oven to 400 degrees Fahrenheit and season the tenderloin with salt
and pepper on both sides. Drizzle quartered baby potatoes with olive oil, salt,
and pepper, and top with the pork. In a small mixing bowl, combine olive oil,
maple syrup, mustard, red pepper flakes, and rosemary. Sprinkle with salt and
pepper, then brush the tenderloin with the mixture. Roast for one hour, until
the internal temperature of the tenderloin reaches 145 degrees and garnish with
rosemary.
Fall is the ideal season for experimenting
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