Cable knit sweaters and crackling fires aren’t the only snug pleasures required for this cozy season. A dish made from savory ingredients to indulge in when the sun sets earlier than we’d like or a soothing cocktail rich in everyone’s favorite fall flavor–apple–will heat even the coldest of autumn-weary hearts. Erin Jensen, owner and founder of The Wooden Skillet, your go-to food blog when looking for everyday, delicious fare for the entire family, shares three of her favorites that all but guarantee that just hugged feeling.
“I grew up cooking with my mom. She was always making something wonderful, whether it was a homemade dinner, canning jam, or a fun breakfast. She inspired me to have fun in the kitchen, and it just kind of stuck with me!” Erin shares. She always knew she loved cooking but didn’t know she could make a career out of it. That is, until 2015, when she started her blog just for something fun to do once in a while. Soon after, she began earning a small income from advertising, working with brands, and doing food photography for other food blogs. As the business grew, so did the realization that Erin could leave her position as an attorney and focus on her blog full-time. So that’s what she did.
And grow it has. Currently, The Wooden Skillet has over a million page views per month and approximately 260,000 followers across social media platforms. Erin admits this is largely due to her supportive team consisting of Bridget Montag and Liz Sipley. Between the two, they offer expertise in nutritional and advertising guidance, take care of technical operations, manage content and brand, and provide outstanding writing.
This trio loves developing mostly healthy, fresh, and flavorful real-food recipes for everyday life. On their sleek and vibrant (not to mention mouthwatering) website, you’ll find a delectable variety of weeknight and weekend dinners, along with special occasion dinners that take a little extra time and effort. And their supporting dishes are endless–sides, drinks, and desserts. If grilling and smoking is your cup of chai tea (they make a mean chai tea latte), you’ll be blown away by their skill in these techniques.
What’s the best way to get in on this appetizing action? “Search around on the site and get inspired, sign up for our newsletter so you always know what recipes are new, and follow us on social media so you always know what we’re up to.” And the fun doesn’t just stop at avocado turkey burgers, smoked chicken wings, and fresh mango smoothies. Erin is hoping to expand the site, along with the community that supports it through new and updated recipes, videos, tutorials, unique social media content, and one day she wants to develop a cookbook or some sort of physical product in the food space.
So, dive into the culinary journey that is The Wooden Skillet. Soon, you’ll be in your kitchen donning a crisp white chef’s hat, impressing your friends with these truly delightful dishes. Don’t worry, there’s more than enough yum to go around.
Apple Cider Margarita
Ingredients:
Cinnamon Sugar Rim:
1 teaspoon cinnamon
1 teaspoon granulated sugar
Real maple syrup
For a single serve:
3 oz apple cider
2 oz tequila
1 oz orange liquor
1 teaspoon real maple syrup
1 oz lime juice
Garnish (optional): star anise, sliced apples, cinnamon stick
Instructions:
Add cinnamon and sugar to a plate; stir to combine.
Rub a little bit of the maple syrup along the rim of the glass (alternatively, you can pour some extra maple syrup on a plate and dip the rim in it – but it will drip a bit). Then dip in the cinnamon sugar mixture to coat the rim.
Add maple syrup, apple cider, tequila, orange liquor, and lime juice to the glass. Stir to combine.
Add ice and stir again.
Garnish with apple slices, star anise, and a cinnamon stick.
Notes:
Pitcher Recipe: For a pitcher that holds approximately 60 ounces, use the following measurements for the cinnamon sugar rim: 1 tablespoon cinnamon, 1 tablespoon sugar, and maple syrup. For the margaritas: 3 cups apple cider, 2 cups tequila, 1 cup orange liquor, 3 tablespoons real maple syrup, 1 cup lime juice, and ice for serving (taste and adjust maple syrup, as needed). This pitcher makes approximately 8 servings.
Real maple syrup: This will mix better if it’s at room temperature. If it’s really cold, it will fall to the bottom and not blend as well.
Chicken Enchilada Soup
Ingredients:
3 tablespoons butter or ghee
2 teaspoons garlic, minced
1 yellow onion, diced
3 tablespoons flour (gluten-free works)
3 tablespoons chili powder (more if desired)
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano leaves
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
3 tablespoons tomato paste
4–5 cups chicken broth
1 1/2 teaspoons apple cider vinegar
1 1/2 teaspoon lime juice (more to taste)
1 pound boneless skinless chicken breast OR approximately 6 bone-in chicken thighs
10 oz can diced green chiles
1 15oz can corn, drained
1 15oz can black beans, drained and rinsed (optional)
Toppings: sour cream, shredded cheese, and chopped cilantro
Instructions:
Gather all your ingredients and measure them out ahead of time. Have your broth in a container with a little spout – this will help this recipe go much more smoothly and quickly!
Add butter to a medium saucepan. Bring to medium-high heat.
Add garlic and onion; move around the pan until the onions soften, approximately 1-2 minutes.
Add flour and whisk immediately until fully combined with the butter to create a bit of a paste.
Add chili powder, cumin, garlic powder, onion powder, oregano leaves, salt, ground black pepper, and tomato paste to the pan. Whisk to combine.
While you whisk slowly, pour in the broth, adding about 1/2 cup or so at a time.
Once the broth has been added, turn up the heat a bit and bring the liquid to a low simmer. Add the apple cider vinegar, lime juice, and chicken. Cover and let simmer for 15-20 minutes or until chicken is fully cooked.
Remove chicken and shred with two forks. Return to the pot with chiles, corn, and beans (if using).
Taste and add additional salt, lime juice, or chili powder as needed (everyone’s tastes are different, so feel free to adjust).
Divide between bowls and serve with lots of shredded cheese, sour cream, chopped red onion, tortilla chips, and fresh cilantro!
BEST Short Rib Ragu
Ingredients:
6–8 beef short ribs (approximately 3-4 pounds)
Kosher salt and ground black pepper
2 tablespoons avocado or olive oil (or butter), divided
2 teaspoons garlic cloves, minced
2–3 celery stalks, sliced
2–3 medium carrots, peeled, sliced, and quartered (halved works too)
1 medium sweet yellow onion, diced
25 oz marinara sauce (homemade marinara sauce or store-bought)
1–2 bay leaves
1 herb bundle
A splash of red wine, 1/4 -1/2 cup works perfectly (optional).
Pappardelle pasta or spaghetti squash.
Instructions:
If possible, let short ribs sit out and come to room temperature (approximately 1 hour).
Pat them dry with clean paper towels and season with salt and pepper all over; set aside. Add 1 tablespoon oil or butter to a large cast iron skillet and bring to medium-high heat. Sear short ribs on all sides (do this in batches if needed). Add approximately 1/2 cup of marinara sauce to the slow cooker and spread out to coat the bottom. Transfer the browned short ribs to the slow cooker.
Sauté veggies in the same skillet the short ribs were in, then add another tablespoon of oil or butter, garlic, and onion. Stir, allowing them to cook for 1 minute on medium-high heat until the garlic is fragrant and the onion has softened. Add celery and carrots. Sprinkle with salt and pepper. Stir and allow to cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
Pour vegetable mixture into crockpot on top of the short ribs. Pour the rest of the marinara sauce on top and add bay leaves, herb bundle, and red wine (if using). Mix to coat the short ribs.
Cover and cook for 7-8 hours on LOW or 5-6 on HIGH.
Before serving, remove short ribs and place them on a plate. Shred meat using two forks, discarding bones and connective tissue. Place shredded meat back into the crockpot and mix to combine.
Serve with pasta, zoodles, or cooked spaghetti squash. Top with parmesan cheese, if desired.
Notes:
Cooking Time: cooking time will vary greatly between slow cooker and instant pot – here, I used the slow cooker cooking time.
Make it spicy: Feel free to add some red pepper flakes if you want more spice.
Boneless short ribs: These work in the recipe as well, but a lot of flavor comes from having the bones cooked as well.
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