This Zesty Orange Cinnamon Chicken combines the bright citrusy flavor of orange with the warm, aromatic spice of cinnamon. Marinated to perfection and pan-seared, it’s a unique and flavorful twist on a classic chicken dish, perfect for autumn meals.
In a large bowl, whisk together the orange juice, orange zest, honey, olive oil, cinnamon, ginger, cloves, salt, and pepper.
Add the chicken breasts to the bowl, turning to coat evenly in the marinade.
Cover and refrigerate for at least 1 hour.
Heat a frying pan over medium heat.
Remove the chicken from the marinade, reserving the marinade for later.
Cook the chicken breasts in the hot pan for 6-7 minutes per side, or until golden brown and cooked through.
While the chicken is cooking, pour the reserved marinade into a small saucepan and bring it to a simmer over medium heat.
Let it cook for 5-7 minutes, until it thickens slightly.
Once the chicken is cooked, drizzle the thickened marinade sauce over the top before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of steamed vegetables or couscous for a well-rounded meal.Wine Advice:A light, refreshing white wine like Pinot Grigio or an off-dry Riesling pairs wonderfully with the citrusy and spicy notes of the chicken.
This Hearty Millet Vegetable Stew is packed with nutritious vegetables and protein-rich millet, creating a flavorful and satisfying dish. Perfect for cozy autumn nights, this vegan stew offers warmth and comfort in every bite.
Add the onion and garlic and sauté for 3-4 minutes, until softened.
Add the carrots, potatoes, zucchini, and bell pepper to the pot.
Stir and cook for 5 minutes.
Add the millet, diced tomatoes, vegetable broth, thyme, rosemary, salt, and pepper.
Stir to combine.
Bring the stew to a boil, then reduce the heat and let it simmer, covered, for 35-40 minutes, or until the millet is tender and the vegetables are cooked through.
Taste and adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with fresh parsley if desired.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of crusty bread or a green salad for a complete, nutritious meal.Wine Advice:A light white wine like Sauvignon Blanc or a crisp, refreshing Chardonnay pairs nicely with the freshness of the vegetables and millet.
This hearty Marinated Chicken and Pork Stew is a comforting dish combining tender chicken and pork, marinated in a blend of aromatic spices and herbs. Slow-cooked with vegetables, it’s a flavorful, warming meal perfect for an autumn feast.
In a large bowl, combine olive oil, garlic, cumin, paprika, thyme, rosemary, salt, and pepper.
Add the chicken and pork chunks, tossing to coat.
Cover and refrigerate for 2 hours to marinate.
Heat a Dutch oven over medium-high heat.
Brown the marinated chicken and pork in batches for 5-7 minutes.
Remove and set aside.
In the same Dutch oven, add the diced onion and carrots.
Sauté until softened, about 5 minutes.
Add the potatoes, diced tomatoes, white wine, and chicken broth.
Stir to combine.
Return the browned chicken and pork to the pot.
Bring to a simmer, cover, and cook for 1 to 1.
5 hours, until the meat is tender and the flavors are well combined.
Adjust seasoning with salt and pepper to taste before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of crusty bread to soak up the flavorful stew broth.Wine Advice:A medium-bodied red wine, such as Tempranillo or Garnacha, pairs wonderfully with the rich, savory flavors of the stew.
This Herb-Marinated Beef Pot Roast is slow-cooked to perfection with a savory blend of herbs and spices. The marination tenderizes the meat, infusing it with rich, aromatic flavors that make it the ideal centerpiece for any Sunday dinner.
In a small bowl, combine olive oil, balsamic vinegar, soy sauce, garlic, rosemary, thyme, salt, and pepper.
Rub the marinade all over the beef chuck roast and place it in a resealable bag or covered dish.
Refrigerate for 4 to 8 hours, or overnight for best results.
Preheat the oven to 325°F (165°C).
Heat a Dutch oven over medium-high heat.
Brown the beef roast on all sides for 5-7 minutes.
Add the onion, carrots, and celery to the Dutch oven around the roast.
Pour beef broth into the Dutch oven, then cover with a lid or foil and transfer to the oven.
Roast for 2.
5 to 3 hours, basting occasionally with the broth, until the beef is tender and easily shreds.
Remove from the oven, let rest for 10 minutes before slicing.
Serve with the roasted vegetables and pan juices.
Notes / Tips / Wine Advice:
Serving Tip:Serve with mashed potatoes, rice, or roasted vegetables for a hearty, satisfying meal.Wine Advice:A bold red wine like Cabernet Sauvignon or a rich Merlot pairs wonderfully with the flavors of the beef roast.
This Layered Vegetable Casserole is a colorful and hearty dish made with seasonal vegetables like zucchini, tomatoes, and bell peppers, all baked with a savory herb-infused sauce. It’s the perfect dish for a comforting autumn dinner.
Layer the potatoes, onion, carrots, green pepper, and zucchini in a large casserole or slow cooker in the order given.
Mix all sauce ingredients in a bowl until well combined.
Pour the sauce evenly over the layered vegetables.
Cover and cook for 6 hours on high or 12 hours on low.
Notes / Tips / Wine Advice:
Serving Tip:Serve with quinoa or couscous for a complete, nutritious meal.Wine Advice:A light white wine like Sauvignon Blanc or a dry Rosé complements the fresh flavors of the layered vegetables.
This hearty lamb and tomato casserole brings together tender lamb with rich tomatoes, garlic, and herbs. Slow-cooked to perfection, it’s an ideal comfort food for a cozy autumn meal, bursting with deep, flavorful goodness.
Add the lamb cubes and brown on all sides, about 5-7 minutes.
Transfer the browned lamb to a casserole dish.
In the same pan, add the diced onions and garlic.
Sauté until softened, about 5 minutes.
Add the canned tomatoes, vegetable broth, cumin, rosemary, and thyme to the pan.
Stir to combine and bring to a simmer.
Pour the tomato mixture over the lamb in the casserole dish.
Cover with foil and bake in the preheated oven for 1.
5 to 2 hours, until the lamb is tender and the flavors have melded together.
Remove from the oven and let it rest for 10 minutes before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve with mashed potatoes or a side of crusty bread to soak up the delicious tomato sauce.Wine Advice:A full-bodied red wine like Shiraz or a bold Merlot pairs beautifully with the richness of the lamb and tomatoes.
This savory Hearty Lamb and Apple Casserole combines tender lamb with sweet apples, slow-cooked in a rich, flavorful sauce. It’s a perfect dish for cozy autumn evenings, offering the best of both sweet and savory flavors.
Add the lamb cubes and brown on all sides, about 5-7 minutes.
Transfer the browned lamb to a casserole dish.
In the same pan, add the diced onions and garlic.
Sauté until softened, about 5 minutes.
Add the sliced apples, rosemary, and thyme to the pan.
Stir to combine.
Pour in the vegetable broth and white wine, and bring the mixture to a simmer.
Season with salt and pepper.
Pour the apple and broth mixture over the lamb in the casserole dish.
Cover with foil and bake in the preheated oven for 1.
5 to 2 hours, until the lamb is tender and the flavors are well combined.
Remove from the oven and let it rest for 10 minutes before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve with mashed potatoes or roasted root vegetables for a heartwarming, autumn-inspired meal.Wine Advice:A medium-bodied red wine like a Merlot or Cabernet Sauvignon complements the rich lamb and sweet apples beautifully.
This hearty Mediterranean Wheat Berry Crockpot Stew is a flavorful and nutritious blend of grains and vegetables, slow-cooked to perfection. Packed with Mediterranean spices and rich in fiber, it’s the perfect meal for springtime gatherings or a light, filling dinner.
Crockpot, Knife, Cutting Board, Measuring Cups, Measuring Spoons, Spoon, Large Pot for Sauteing
Ingrediënten
1cupwheat berriesuncooked
1can15 oz chickpeas, drained and rinsed
1can14.5 oz diced tomatoes
1oniondiced
2carrotspeeled and sliced
3garlic clovesminced
2teaspoonsdried oregano
1teaspoondried basil
1teaspoonground cumin
¼cupolive oil
4cupsvegetable broth
Salt and pepper to taste
Fresh parsley for garnishoptional
Instructies
In a large skillet, heat olive oil over medium heat and sauté onions, carrots, and garlic until softened, about 5 minutes.
Add the sautéed vegetables to the crockpot.
Add wheat berries, chickpeas, diced tomatoes, vegetable broth, oregano, basil, cumin, salt, and pepper to the crockpot.
Stir to combine the ingredients.
Cover and cook on low for 6 hours, or until the wheat berries are tender.
Once cooked, taste and adjust seasoning if necessary.
Garnish with fresh parsley before serving, if desired.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of crusty bread or a simple Mediterranean salad for a complete meal.Wine Advice:A light, crisp white wine such as Sauvignon Blanc or a dry Rosé pairs beautifully with this Mediterranean stew.
