The Top 10 Recipes of October

Photo credit: Rachael Ray Show Aired November 02, 2016

October was a month full of big fall flavors, from a maple chicken roasted over fruit and root veggies, to a sausage and cabbage “cake” and bacon-y apple pork chop. Read on for our 10 most popular recipes of October and get ready to wipe the drool off your chin!

No. 10: Pasta Alla Norma with Sausage

A quick pasta dinner that’s bursting with eggplant, fennel flavor and, of course, garlic.

No. 9: Orange Rosemary Chicken with Crispy Prosciutto

This five-ingredient dish with salty, crispy ham balanced by the tang of citrus is bound to be your new go-to chicken supper!

No. 8: Lentil and Beet Soup

This veggie-packed soup is a light and healthy dinner your family will actually want to eat!

No. 7: Pork Chops with Cider Apples and Bacon

Nothing says fall like a sauce of cider, fresh apples and smoky bacon poured over a browned-to-perfection pork chop.

No. 6: Drunken Chicken with Creamy Garlic Mashed Potatoes

Crisp roast chicken simmered in a red wine bath plus cheesy, garlic mashed potatoes? We’re in heaven.

No. 5: Cashew Chicken

No need to order in, because you can make your own takeout with this Asian-inspired stir fry. And the best part is that when you make it yourself, you can control the salt, fat, and quality of ingredients.

Tip: Rach always cooks her rice in stock to give it an extra flavor boost.

No. 4: Stuffed Cabbage Cake with Sausage

This rustic “cake” is a fun and flavorful fake-out the whole family will be excited to slice into. Bonus: it’s gluten free!

No. 3: Roast Squash and Chicken Thighs

Not much says autumn more than acorn squash, and this one-pan dish makes it super-simple.

No. 2: Zucchini Tart Scarpaccia

This easy egg and zucchini tart is can be a vegetarian breakfast, lunch, or dinner option -- and it’s all cooked in one pan!

No. 1: Chicken with Maple and Mustard, Apples, Potatoes and Onions

Our number one recipe of October pretty much fulfills all of our fall #lifegoals: spatchcock a chicken, slather with a butter-sage-mustard-maple rub, and roast over a bed of potatoes, apples and onions.

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