One-Pan Bacon-Chicken Legs with Cabbage, Potatoes, and Apples: Your Fall into Cooking Dinner!

This simple Oktoberfest braise will be a happy addition to dinner rotation. Leftovers are great!

You know how you just love those meals where you toss everything into one pan and slide it into the oven? Here’s another to add to your list of easy favorites that also makes the house smell like someone special is coming to dinner. They are and it’s you! My very fall-ish one-pan chicken braise is simple to grasp, fun to make, and will fill you up happily this very week. (Sorry I’m a little late to the Oktoberfest party… but it couldn’t be helped.) Chicken and apples, much like pork and apples, are a lip-smacking and quintessential autumn pairing. If you like this dish, it can go into your regular dinner rotation and — hey — you’ve got something different to eat! Leftovers are luscious for small households and the recipe can be decreased or increased. Look through the photos, read the instructions, and put the inexpensive and healthy ingredients on your shopping list, though you might have some of them already. Check under TIPS to see about how to change it up to suit your tastes. Here you go…

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Turkey Minestrone

Do you have a container of frozen turkey from the holidays in the freezer?

Just a short drive from our house in Colorado Springs is our favorite Italian market and deli Mollica’s, which is perhaps best known as a popular, packed lunch spot on Garden of the Gods Road just west of I-25. Mollica’s is the happy kind of place that still serves old school “red sauce” meals like spaghetti and meatballs or a very good lasagna (all made with fresh pasta) as well as yummy pizza and calzone — though I couldn’t call it a “pizza place.” A large part of the lunch menu has always been devoted to stellar sandwiches (think grinders from house made sausage, scratch meatballs, heroes, and hot Italian beef) and a full line of filling salads that of course are served with fresh bread and butter. While I’m ready to eat anything Mollica’s makes –check out their dinner specials, too — I nearly always choose a salad because I can also get a cup of their minestrone–a simple and herby vegetable soup that just hits the sweet spot in my tummy. Occasionally I wonder why I don’t make some minestrone at home, but for some reason, I rarely do. That just changed.

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Fast Teriyaki Salmon Bowl

Serve with hot green tea.

Over the past five years, “bowls” have become a happily standard feature on American restaurant menus. Most feature some sort of grain (rice, quinoa, grits, barley), a well-seasoned protein, mixes of fresh and cooked vegetables, perky and tasty garnishes, and, of course, a stand out, distinctive sauce. While nearly anything goes into a bowl these days — including traditional Mediterranean or Mexican ingredients — I often find myself leaning toward the Asian-inspired varieties and am happiest if the cooks are fairly heavy-handed with the soy sauce, please.

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