Warm, comforting recipes for cool Autumn evenings

Slow Cooker Mushroom Mac and Cheese

https://themodernproper.com/slow-cooker-mushroom-mac-and-cheese

Ingredients

• 16 oz Macaroni or cavatappi, cooked 4 minutes shy of doneness
• 4 oz Gruyere or Comte, grated
• 4 oz Sharp cheddar, grated
• 2 oz Parmesan, grated
• 3 Garlic cloves
• 1 Small onion, chopped
• 4 cups Milk
• 4 oz Cream cheese, cut into small pieces
• 6 tbsp butter, divided
• 1/2 tsp Nutmeg
• 1/2 tsp Freshly ground pepper
• 1 tsp Sea salt
• 1 lb Cremini mushrooms stems removed
• 1 tbsp Chive
• 1 tbsp Flat-leaf parsley

Instructions

1. In a large crockpot add the pasta, cheese, garlic, onion, cream cheese, 4 tbsp of the butter, nutmeg, salt, and pepper.
2. Pour the milk over the top of all the ingredients and stir to roughly combine. Pasta should be mostly submerged under the milk.
3. Cook on low for 2 hours.
4. After 2 hours, remove the lid and stir all ingredients together.
5. Arrange mushroom caps upside down all over the top of the mac and cheese.
6. Fill each stem hole with a pat of butter from the reserved butter.
7. Close the crockpot and cook for 1 hour.
8. Top dish with chives and flat-leaf parsley and serve hot.

Herb Crusted Pork Roast with Port Wine Sauce

https://themodernproper.com/holiday-host

Ingredients

Pork Roast

• 2 lbs Pork tenderloin
• 4 Garlic cloves
• 2 tbsp fresh rosemary
• 2 tbsp fresh thyme
• 2 tbsp Whole peppercorns
• Kosher salt
• 2 tbsp Olive oil

Port Wine Sauce

• 1 tbsp Olive oil
• 1 medium shallot, finely chopped
• 1 cup Port wine
• 4-5 Whole peppercorns
• 1 Rosemary sprig
• 4 tbsp Cold butter

Instructions

1. Heat oven to 375° F.
2. With a mortar and pestle create a paste out of garlic, rosemary, thyme, and peppercorns. If you don’t have a mortar and pestle you can use a small food processor.
3. Remove excess fat from the pork and pat dry with a paper towel. Rub the garlic-herb paste on all sides of the pork and then generously season with salt.
4. In an ovenproof skillet, heat 2 tablespoons of olive oil on high until shimmering. Sear the tenderloin until browned on all sides, about 3 minutes per side (12 minutes total). Transfer the skillet to the center rack in the oven and cook until the internal temperature of the pork reads 140°F with a meat thermometer, about 15-20 minutes. Transfer the pork from the skillet onto a cutting board and tent loosely with foil.
5. Set the skillet, over medium-high heat, add 1 tablespoon olive oil and sauté the shallots until just tender.
6. Pour the port wine into a skillet along with the peppercorns and rosemary. Bring the liquid to a low boil and allow it to reduce to about half while scraping up brown bits with a wooden spoon. Once the liquid has reduced, turn off the heat and whisk in the butter.
7. Strain the sauce and allow it to cool. The port wine sauce can be kept for up to 36 hours and is fantastic as a gravy on mashed potatoes.
8. Thinly slice the pork roast and serve with port wine sauce on the side. Serve over mashed potatoes.

Baked Teriyaki Meatballs with Roasted Broccoli

https://themodernproper.com/baked-teriyaki-meatballs-with-roasted-broccoli

Ingredients

• 2 lbs ground pork
• 4 Eggs
• 1 tbsp Fresh ginger, grated
• 4 Garlic cloves, minced
• 1 cup Panko bread crumbs
• 3 Scallions light and dark parts, thinly sliced
• 2 tsp Salt, divided
• 1 lb Broccoli, cut into florets
• 2 tbsp Olive oil
• Cilantro, chopped, optional

Teriyaki Sauce

• ¾ cup Soy sauce
• ⅓ cup Honey
• 2 Garlic cloves, minced
• 1 tbsp Fresh ginger, minced
• 1 tbsp Chili paste
• ¼ cup Fresh lime juice

Instructions

* This recipe makes 35 (golf ball) sized meatballs.

1. Heat oven to 400° F. In a stand mixer or using your hands, mix ground pork, eggs, ginger, garlic, panko, scallions, and 1 tsp salt until fully incorporated. Using a cookie scoop or heaping tablespoon, measure out roughly 35 meatballs. * Dipping your hand into a bowl of water before rolling them will make the meatball surface smooth. Transfer the meatballs to an oiled, rimmed baking sheet.
2. Place the broccoli on another rimmed baking sheet, drizzle the olive oil over the broccoli and toss with the remaining teaspoon of salt.
3. Bake in the oven for 20-25 minutes, rotating the broccoli and meatball pans halfway through.
4. Bring the soy sauce, honey, garlic, ginger, chili paste, and lime juice to a boil in a small saucepan. Reduce heat to medium-low and simmer, stirring frequently, until slightly thickened and foamy on top, about 10 minutes. Let cool.
5. Once the sauce has cooled a bit, pour it over the meatballs and roasted broccoli. Sprinkle with chopped cilantro and serve.
6. ** Teriyaki sauce can be made 1 day ahead. Cover and chill. Meatballs can be formed 1 day ahead. Cover with plastic wrap on a rimmed baking sheet and chill.