I know that I always enjoy reading about what everyone is making for dinner. It gives me inspiration and I really like to try out the recipes that I find on your blogs! Sometimes I like to devote an entire post to sharing either our family's favorite recipes or new stuff that I've tried and we liked. If you want to read about our favorite Summer fare, check out this post.
Since Fall is (slowly) rolling in, I've started making some of our favorite casseroles and hearty dishes again. I thought you guys would like to know what they are in case anyone is lacking motivation lately!
French Onion Soup (via AllRecipes.com)
4 onions, sliced
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon ground black pepper
1 teaspoon white sugar
3 (10.5 ounce) cans beef broth
1 1/4 cups water
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1 cup white wine
1 french baguette, cut into 1/2 inch slices
8 ounces shredded mozzarella cheese
1. In a large pot over medium heat, saute the onions in the butter for 10 minutes, or until onions are tender. Stir in the flour, ground black pepper and white sugar to form a pasty mixture.
2. Now add the beef broth, water, parsley and thyme and summer for 10 minutes, then add the wine and summer for 10 more minutes.
3. Preheat oven to broil.
4. Fill individual oven safe bowls 3/4 full with the soup. Place a slice of bread on top of the soup and cover with the cheese. Place bowls in the oven.
5. Broil in the oven until the cheese is melted and bubbly.
Cowboy Skillet Casserole (via AllRecipes.com)
1 pound ground beef
1/2 onion, chopped
2 red bell peppers, chopped
1 (15 ounce) can black beans
1 tablespoon dry fajita seasoning
1 (8.5 ounce) package corn bread mix
1/3 cup milk
1. Preheat the oven to 350 degrees F.
2. Crumble the ground beef into a large cast-iron skillet over medium-high heat. Cook, stirring frequently, until beef is evenly brown. Drain the grease, and add the onion. Cook and stir until the onion is translucent. Add the red peppers, beans, and fajita seasoning; cook and stir until heated through. Spread out in an even layer in a large casserole dish.
3. Mix the package of cornbread mix according to the directions using the egg and milk. Spoon over the ground beef mixture, and spread evenly.
4. Place dish in the oven and bake for 20 minutes, or until a toothpick inserted into the cornbread layer comes out clean. Cool for a few minutes before serving.
Stuffed Peppers (via AllRecipes.com)
6 large green bell peppers
1 pound ground sausage
1 large onion, chopped
2 (10.75 ounce) cans tomato soup
2 2/3 cups water
1 tablespoon chili powder
1 tablespoon garlic powder
salt and pepper to taste
1 pound shredded cheddar cheese, divided
3 cups uncooked instant rice
1. Slice tops off of green peppers; remove seeds and membranes, and rinse well. Bring a large pot of water to a boil. Add peppers and cook for 15 minutes, or until tender-crisp.
2. Place sausage and onions in a large, deep skillet. Cook over medium-high heat until evenly brown. Reduce heat to medium and stir in tomato soup, water, chili powder, garlic powder, salt and pepper; bring to a low boil. Reduce heat to low, stir in 3/4 of cheese and simmer until cheese is incorporated.
3. Meanwhile, preheat oven to 350 degrees F.
4. Prepare instant rice according to package instructions. Fluff with a fork and then stir into tomato mixture. Simmer for 30 minutes.
5. Arrange peppers in large baking dish and then spoon rice mixture into peppers.
6. Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.
Garlic Rosemary Chicken (adapted via AllRecipes.com)
Whole chicken (about 5 pounds)
salt and pepper to taste
3 lemons, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
1/3 cup white wine
1/3 cup low-sodium chicken broth
1. Preheat oven to 450 degrees F.
2. Rub chicken with 1 tablespoon of the olive oil. Lightly season chicken with salt and pepper. Place lemon wedges and rosemary in chicken cavity. Arrange chicken, garlic, and remaining lemon wedges in a large, heavy roasting pan. Roast in preheated oven for 25 minutes.
3. Reduce oven temperature to 350 degrees F. In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over chicken. Continue roasting about 25 minutes longer, or until chicken is golden brown and juices run clear. Baste with pan juices every 10 minutes.
4. Transfer chicken, garlic, and lemon wedges to a platter. Pour juices over top and serve.
I hope you enjoy these recipes as much as we do!
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