Whether or not the weather in your area is cooperating, the calendar tells us it’s officially Autumn! To help you get in the mood for cooler temperatures and the festive season, here are a few of our favorite Ronco fall-inspired recipes!
Lemon Herbed Garlic Rotisserie Chicken
Use any of our Ronco Rotisseries to make this recipe
This recipe combines the essential fall herbs and a hearty portion of 2 rotisserie chicken to feed a crowd.
- 2 5-6 pound roasting chickens
- 6-8 fresh rosemary sprigs
- 6-8 fresh thyme springs
- 6-8 fresh sage sprigs
- 6-8 fresh chives
- 2 heads of garlic
- 10-12 lemon wheels
- 4 tablespoons of salted butter, cut into quarter sized pieces
- Fresh cracked black pepper
- Sea salt
- Remove chicken giblets. Rinse both chickens inside and out, then dry completely. Trim off tailbone and any excess fat.
- With your fingers, carefully pull back the breast skin to loosen. Stuff 2 lemon wheels, 2 sprigs of each herb and a couple of pats of butter between the skin of both chickens.
- Stuff the cavity of each chicken with a whole garlic clove, 2 lemon wheels and a couple of pats of butter. (This adds flavor while the chicken is cooking, but don’t over-stuff. It will increase the cooking time.)
- Truss chickens to secure legs and wings.
- Generously salt and pepper the skin on the top and bottoms of both chickens.
- Place on rotisserie rods as shown. I like to separate the two chickens with a couple of lemon wheels to allow the skin between them to have airflow to crisp up.
- Cook chickens for 15 minutes per pound of meat (approx. 2 ½ to 3 hours). Allow chickens to reach 165º F or test with knife by piercing meat between a leg and thigh to make sure juices run clear.
- When fully cooked, set rotisserie to NO HEAT ROTATE and let chickens rest for 10-15 minutes before serving.
Goat Cheese and Cranberry Stuffed Pork Chops
Looking to add a little something Fall to those pork chops for dinner? Try these goat cheese, cranberry and walnut stuffed pork chops for quick and easy fall flavors.
Grilled in our Ready Grill, this gourmet-style dinner is a snap to make and with no pots or pans to clean up. With only 7 ingredients and 1 cooking appliance, what could be simpler?
- 2 center cut pork chops with bone in
- 8 ounces goat cheese
- ½ cup dried cranberries
- 2 tablespoons chopped walnuts
- tablespoon fresh chopped parsley
- 1/2 tablespoon olive oil
- salt and pepper to taste
- Make a cut about 1 inch long and to make a deep pocket in each pork chop by angling knife. Incision should be small, but pocket inside fairly large to accommodate stuffing.
- Combine goat cheese, cranberries, walnuts and parsley in bowl
- Stuff each chop with goat cheese mixture
- Drizzle olive oil over pork chops. Salt and pepper to taste
- Place chops with incision side upwards and grill for 15-18 minutes
Rotisserie Roasted Apple Crumble
Fall is all about apple desserts as far as I am concerned! For all the deliciousness of home-baked apple pie without all the work…try this easy recipe in your Ronco Rotisserie Oven (basket included with every Ronco Rotisserie.)
We made this gluten-free but obviously you don’t have to! To make this a gluten-free dessert, be sure to purchase gluten-free ice cream, caramel sauce, and ginger snaps. Of course, if that’s not what you’re concerned about, just make this without gluten-free products.
- 4 small to medium Honey Crisp apples (these guys can get pretty big so choose tennis ball-sized apples)
- 1 tablespoon pumpkin pie spice
- ½ cup brown sugar
- 16 gingersnaps (gluten-free)
- Coconut oil spray
- Jar of gluten-free caramel sauce
- Pecans (about 1 cup)
- Vanilla ice cream (make sure it’s gluten free)
- Slice apples in half and remove core with melon baller. Place Apples onto your Rotisserie basket.
- Lightly spray with Coconut Oil spray. Sprinkle each apple half with equal parts of pumpkin pie spice, and top with a spoonful of brown sugar.
- Cook in your Rotisserie for 15 minutes, or until apples are brown and looking delicious.
- While your apples are cooking, make whipped cream (optional). In a clean, dry bowl add 1 cup of cold heavy whipping cream, beat until soft peaks form. Add in ½ cup of confectioners sugar and a pinch of pumpkin spice, mix on low to incorporate.
- To serve, crumble 1 ginger snap cookie onto serving plate, top with apple, caramel sauce, ice cream, pecans and gingered whipped cream. Serve warm.
Homemade BBQ Sweet Potato Chips
Use our Chip-tastic (On sale!) to make these homemade BBQ sweet potatoes chips. These sweet potato chips are a perfect fall snack. The best part is you know exactly what ingredients and spices you use and there’s no frying in hot, messy, fattening oil.
- 1-2 sweet potatoes
Homemade BBQ Spice:
- 2 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1-teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground ginger powder
- ¼ teaspoon sea salt
- ½ teaspoon ground black pepper
- Pinch of cayenne pepper (optional)
Mix together all of the spices. This recipe is for more than you need to season your chips, but this BBQ spice will keep for 6 months in your cabinet.
Tasty Tip: Add the left over BBQ spice to some sour cream, throw in some fresh chives and you have a quick, homemade dip for your chips.
- Slice your sweet potatoes with the Slice-o-Matic™ Food Slicer included with your Chip-Tastic™.
- Soak sweet potatoes in cold water for 3-5 minutes. This step is optional, but it releases the starch and therefore some calories from the potato as well.
- Lay out sweet potato slices on paper towels and pat dry.
- Sprinkle sweet potato slices with your homemade BBQ spice.
- Place the Chip-Tastic™ in the microwave and cook for about 3-5 minutes. Microwaves vary greatly so the best way to know when your chips are done is by sight. Also if your slices are really thick, you may need to cook them longer. The sweet potatoes should just start to look a little browned but of course not burned. If your sweet potatoes are not ready add 30 seconds at a time. When done, remove them from the microwave and let them cool and crisp up for 1-2 minutes. Gently fold and load the Chip-Tastic™ with your seasoned sweet potato slices.
Apple Rosemary Moscow Mule
With apples at their peak flavor and lowest cost during fall why not make your own fall inspired cocktails with freshly juiced apple juice using our Smart Juicer?
- 2 apples, wedged (Mackintosh, Red Delicious, Gala, Fuji, Honey Crisp and Pink Lady apples are all excellent for juicing)
- 1 lemon, peeled
- 1 piece of ginger, dime size
- 1 ½ ounce of vodka
- 2 ounces ginger soda
- Apple slice to garnish
- Rosemary sprig to garnish
- Juice apples, lemon and ginger.
- Mix juice with vodka and pour over ice in a mule cup if you have one.
- Top with 2 ounces of ginger beer and garnish with an apple slice and rosemary sprig.
Carrot Cake Dehydrator Cookies
Since fall is “pumpkin spice time” make these healthier dehydrator cookies in your Turbo Dehydrator to enjoy a sweet treat without a ton of calories. Bonus, the house will smell like fall while they are dehydrating.
- 2 cups almond flour
- 2 cups carrots, grated
- 1/2 cup golden raisins, chopped
- 1 tsp. almond extract
- 3 tablespoons maple syrup
- 6 tablespoons unsweetened coconut milk
- 1/2 tsp. cinnamon
- 1/8 tsp. cloves
- 1/8 tsp. allspice
- 1/8 tsp. nutmeg
- In a medium sized bowl add almond flour; mix in carrots, raisins, and spices. Mix thoroughly.
- Stir in wet ingredients; almond extract, maple syrup, and coconut milk. Thoroughly mix all ingredients to form a paste like consistency.
- Line one tray of your turbo dehydrator with parchment paper.
- Form silver dollar sized carrot cake cookies and place onto parchment-lined tray. Your yield will be around 20 cookies.
- Dehydrate for 4 hours at 125 degrees. Rotate tray once or twice during dehydrating process.
- The cookies are done when they are firm yet sill moist.
Store refrigerated in an airtight container.