Fall Recipes

This season of life for us is a blast and, simultaneously, very full, with two little ones! Whether you have kids or not, you know the importance of being able to whip up a quick and tasty meal!

Food is an anchor for most gatherings. We are confident you will not disappoint your guests or family when you make one of these!

Be sure to tag us on social media @aufhammerhomes if you try one and like it!

Instructions

  1. Heat a large pot over medium-high heat. Add the sausage, onions, and garlic and cook, breaking up the meat with a wooden spoon, until it is browned and the onion is translucent, about 5 minutes. Drain off any excessive fat.

  2. Whisk in the chicken stock, crushed tomatoes, and tomato paste until fully incorporated. Bring to a boil and add the salt, then reduce the heat to a simmer and cook until slightly reduced, about 15 minutes. Stir in the kale, tortellini, and cream. Cook until the kale is wilted and the pasta is tender, 3-5 minutes.

  3. Ladle the soup into bowls. Sprinkle with Parmesan and red pepper flakes, if desired, before serving.

This is by far one of our favorites! Extremely easy to make, delicious AND all in one pot for quick clean up.

Tortellini Soup with Italian Sausage and Kale

Via The Modern Proper

Ingredients

1 pound mild italian sausage, ground or casing removed

1 medium yellow onion, minced

6 garlic cloves, minced

1 quart chicken stock

1 (14-ounce can) crushed tomatoes

2 tablespoons tomato paste

1 teaspoon sea salt

1 bunch curly kale, stemmed and roughly torn

10 ounces fresh tortellini

1 cup heavy cream

Parmesan cheese, grated for serving (optional)

¼ teaspoon red pepper flakes, for serving (optional)

Instructions

Preheat the oven to 450˚F (230°C). Season pork tenderloin with salt and pepper.

In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, Italian seasoning, honey, hot sauce, crumbled bouillon cube and pepper. Pulse until the marinade is emulsified and has a syrupy consistency. Transfer the sauce in a bowl or jar.

In a large skillet, heat 1 tablespoon of oil over medium heat. Add the pork tenderloin and cook, turning frequently, until brown on all sides, about 10-12 minutes.

In the meantime, line a sheet pan with parchment paper. Spread halved Brussels sprouts and diced butternut, season with salt and pepper and toss with a tablespoon olive oil. Push veggies on a side to make room for the pork tenderloin.

Once browned, transfer the pork tenderloin onto the sheet pan. Baste thoroughly the tenderloin with half the balsamic sauce and quick drizzle Brussels sprouts. Roast in the oven for 12-15 minutes, or until pork is done and Brussels sprouts are nicely browned.

Cut the pork tenderloin into thick 1/2-inch slices and serve with the other half of balsamic sauce over the top. Sprinkle the roasted Brussels sprouts with Parmesan. Garnish the whole dish with fresh chopped parsley, enjoy!

I am not even a huge fan of pork and this meal is now one of my favorites!

Balsamic Pork Tenderloin with Fall Veggies

via Eat Well 101

Ingredients

1 pork tenderloin

1 pound (450g) Brussels sprouts, rinsed and halved

1/2 butternut squash, peeled, seeded and diced

Parmesan, for garnish

Fresh chopped parsley, for garnish

The balsamic rosemary sauce:

1/4 cup (60ml) Olive Oil

1/4 cup (60ml) Balsamic Vinegar

8 garlic cloves, peeled, de-germed

1/2 cup (120ml) fresh rosemary leaves

1 teaspoon Italian seasoning

Salt and fresh ground pepper, to taste

1/2 bouillon cube, crumbled (optional)

1 tablespoon honey

1 tablespoon hot sauce of your choice (we used Sriracha)

Instructions

Preheat your oven to 325. Season your roast generously on both sides with salt and pepper. Add to a baking dish, cover, and bake for 1 hr per pound of meat

Remove the roast from the oven and shred it into large chunks using two forks. (If the roast is not pulling apart easily, put it back in the oven for 30 min)

Raise the oven heat to 425

Toss the shredded pieces of roast around in the rendered fat and place it back in the oven, uncovered, for 25 minutes until you see some nice crispy caramelized ends

Serve and ENJOY!!

It still doesn’t make sense to me how this recipe is SO good, and you literally just plop it in the oven with salt and pepper. It is incredibly flavorful!

Chuck Roast

via Olivia Adriance

Ingredients

1 boneless beef chuck roast

salt and pepper to generously season

Yes you read that right, these are all the ingredients! SO simple!