Autumn Recipes
Greek Chicken & Potatoes
Ingredients:
For the Chicken
6 bone-in, skin-on chicken thighs (or boneless, skinless chicken breasts)
1/4 cup olive oil
Juice of 1 lemon
4 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes (adjust to taste)
Salt and pepper, to taste
Zest of 1 lemon
For the Potatoes
4 large russet potatoes, peeled and cut into wedges
2 tablespoons olive oil
Juice of 1/2 lemon
1 teaspoon dried oregano
Salt and pepper, to taste
Optional Garnish
Fresh parsley, chopped
Crumbled feta cheese
Lemon wedges for serving
Directions:
In a large mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, rosemary, smoked paprika, red pepper flakes, salt, pepper, and lemon zest. Add the chicken thighs or breasts and toss to coat evenly. Cover the bowl and marinate in the refrigerator for at least 30 minutes, preferably 2-4 hours for more flavor. Preheat your oven to 400°F (200°C). In a separate bowl, toss the potato wedges with olive oil, lemon juice, oregano, salt, and pepper until well-coated.
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the potatoes are golden and crispy. Remove from the oven and let rest for a few minutes. Garnish with fresh parsley and crumbled feta cheese if desired. Serve with lemon wedges on the side.
Caramel Drizzle Apple Pie
Ingredients:
For the Crust:
2 ½ cups all-purpose flour
1 tsp salt
1 cup unsalted butter, cold and cut into small cubes
¼ cup ice water (more if needed)
For the Filling:
6-7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced
¾ cup granulated sugar
¼ cup brown sugar, packed
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
2 tbsp all-purpose flour
1 tbsp lemon juice
1 tsp vanilla extract
Directions:
In a large mixing bowl, combine flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour. Preheat your oven to 375°F (190°C). On a floured surface, roll out one disk of dough to fit a 9-inch pie dish. Gently press the dough into the dish, leaving some overhang. Roll out the second disk of dough to about the same size for the top crust.
In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, salt, flour, lemon juice, and vanilla extract. Toss well to coat the apples. Set aside. Pour the apple mixture into the prepared crust, mounding it slightly in the center. Place the top crust over the filling. Trim the edges, then crimp to seal. Cut a few slits in the top crust to allow steam to escape.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 50-60 minutes, until the crust is golden and the filling is bubbling. If the edges brown too quickly, cover them with aluminum foil during the last 20 minutes of baking. Remove from the oven and allow the pie to cool on a wire rack.
Make the Caramel Sauce: In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Be careful not to burn it. Once the sugar is melted, add the butter and stir until combined. Slowly pour in the heavy cream while stirring. Be cautious as the mixture will bubble up. Stir until smooth, then remove from heat and add vanilla extract and salt. Let the caramel sauce cool slightly before using.
Finish the Pie: Drizzle the warm caramel sauce over the top of the pie. Sprinkle toasted sliced almonds over the caramel.
Serve: Allow the pie to cool slightly before slicing. Serve with a dollop of whipped cream or a scoop of vanilla ice cream, and enjoy!
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