10 delicious things to make in September

Let's Get Lost Bonus Issue, September 7, 2024

Hello friends! Lots of new subscribers to this newsletter this week - if you’re one of them, welcome! 🤗

This is not a typical issue - I’ll be back next Saturday with the first September issue of Let’s Get Lost which will include new recipes for Pazole that was inspired by our recent visit to Door County, Wisconsin, soft and cozy Apple Cinnamon Oatmeal Cookies, and a super easy vegetarian sheet pan dinner.

• As a reminder, you’ll find all the recipes published this year in the recipe index.

• And, you can scroll through and read past issues of Let’s Get Lost in the archive.

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It’s September and I don’t know about you but I am looking forward to cool fall days, changing leaves, sweaters, and cozy food. If you are in the same mood, here are 10 recipes to make before the month is over.

#1. Chicken and Apples with Mushrooms in Cider Cream Sauce

Preparing this dish takes a bit of time but the process is quite simple and as relaxed and cozy as your favorite sweater.

Making it is an unhurried, leisurely process that results in a supremely comforting meal. It's the perfect remedy for a long, stressful week. The kind of meal that puts everything to rights. 

Where you’ll find the recipe: Chicken and Apples

#2. Spinach Artichoke Chicken Casserole

This casserole is everything we love about artichoke dip BUT a bit less rich and with plenty of cheese, tons of fresh spinach, and chicken of course. Plus a buttery, crispy layer of panko.

So I ask you: How can you go wrong when dinner is a creamy, cheesy combo of chicken, spinach, and artichokes all in one crispy panko covered dish?

Where you’ll find the recipe: Spinach Artichoke Chicken Casserole

#3. Spanish Seared Pork Bites with Fried Apples

I make this a lot because it’s super easy and so delicious. Bite size pieces of pork tenderloin are coated in a Spanish inspired dry rub, sautéed quickly in oil until tender and juicy, then tossed with lemon juice, honey, olive oil, and fresh oregano.

Pork Bites are delicious all on their own, served as a quick, light supper or tapas-style dish. But, they are positively mouthwatering when eaten with green apples that have been sautéed in butter and brown sugar.

Where you’ll find the recipe: Spanish Seared Pork Bites

#4. Quinoa Stuffed Acorn Squash

This is one of those all-in-one, simple, satisfying, feel-good meals that I can happily eat from September to March. It just happens to be vegan and therefore dairy free but makes exactly zero sacrifices on flavor or that hearty stick-to-your-ribs feeling we all start to crave when the temperature drops and the days are short.

Where you’ll find the recipe: Quinoa Stuffed Acorn Squash

#5. Creamy Chicken and Potato Soup with Chilies and Cheese

This is a recipe from the very first issue of Let’s Get Lost and I have heard from many of you that you’ve made it and love it as much as we do! ❤️

My favorite time to make this soup is on a Friday night when we are both worn out from the week and want nothing more than to snuggle up on the couch with a bowl of something warm and delicious to watch movies.

If you have some cooked chicken, the soup takes very little time to throw together. And, if you don’t have any pre-cooked chicken, you’ll find a super easy method for cooking chicken right below the recipe.

Where you’ll find the recipe: Creamy Chicken and Potato Soup

#6. Butternut squash and sausage sheet pan dinner with oregano and hot honey

This is from Issue #4 of Let’s Get Lost and when I make it at home, my husband and I don’t have any trouble polishing off the entire amount between the two of us.

So technically, I’d say this recipe serves 2-4 people, but if you are planning to serve it to 4 people, consider adding cooked brown rice or quinoa, or bread (maybe buttermilk biscuits or dinner rolls), or mashed potatoes or crispy fried potatoes, or a salad such as Israeli Salad, simple roasted beets, or jicama and apple slaw.

Where you’ll find the recipe: Butternut squash and sausage sheet pan dinner

#7. Chocolate Chip Pistachio Cookies with Brown Butter and Cardamom

To me, the combination of chocolate and pistachios feels very rich, warm, and welcoming. Like snuggling into your comfy bed when you've just laid it with crisp, clean sheets.

So for this recipe, I went all in on that cozy vibe and added brown butter, brown sugar, cardamom, plenty of vanilla, and a touch of almond. The result are buttery, nutty chocolate chip cookies that makes me long to eat them on a crisp, cool day, wrapped in my favorite soft sweater, with warm mugs of coffee or maybe some orange spice tea.

Where you’ll find the recipe: Chocolate Chip Pistachio Cookies

#8. Apple Cobbler with a Chewy Cookie Topping

There are many ways to make apple cobbler but this recipe is my all-time favorite.

The recipe includes saucy cinnamon and clove spiced apples baked under a chewy cookie topping. The gooey brown sugar topping takes about 5 minutes to make and tastes like a soft, buttery sugar cookie.

Where you’ll find the recipe: Apple Cobbler

#9. Creamy mushroom soup with gruyere crisps

Years ago my mom gave me the 2 volume set of Julia Child’s Mastering the Art of French Cooking for my birthday. Or maybe it was Christmas? Regardless, I dove into those books like they were the actual holy grail and for a while dinner at our house was all Julia all the time.

I think we all look back on those butter soaked days with a kind of sleepy satisfaction that’s not dissimilar to the hours following a really good Thanksgiving meal. It was a good time while it lasted, but I did realize the importance of relegating all that rich food to more of a special occasion category.

Still, the techniques in those books continue to influence the way I cook and there are recipes I make on the regular that I can absolutely trace back to Julia’s influence - like this one.

Where you’ll find the recipe: Creamy mushroom soup

#10. Amaretto soaked cardamom pound cake

This is a true pound cake, which means there are roughly equal amounts (by weight) of butter, sugar, eggs, and flour. Also, there are no chemical leaveners (baking powder and baking soda) in this recipe. Rather, the cake relies entirely on air that gets trapped in the batter during the mixing process and eggs to rise.

Traditional pound cakes are dense and rich, with a very tight crumb. That’s exactly what you’ll get with this cake, BUT this cake soaked in amaretto syrup after baking. The result is a beautifully light and moist cake that is packed with the flavors of almond, cardamom, and just a hint of orange.

Where you’ll find the recipe: Amaretto soaked cardamom pound cake

Have a wonderful week, friends! See you next Saturday with new recipes and recommendations, plus a peak into my weird obsession with other people’s lives. It’s not as creepy as it sounds. I hope.

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