G. Garvin's Recipes for Fall

Oct. 3, 2008 — -- G. Garvin cooks up recipes from his new book "Dining In."

Check out the delectable items below and get more great dinner ideas from our recipe index.

Makes 3 servings

1 cup olive oil

2 medium onions, sliced

18 cloves garlic, thinly sliced

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

6 chicken thighs

2 tablespoons olive oil

Kosher salt and ground black pepper

1 cup red cherry tomatoes

1 cup tiny yellow pear tomatoes

4 sprigs fresh rosemary

4 sprigs fresh thyme

1. For the marinade, in a medium bowl combine the 1 cup oil, half of the onions, half of the garlic, the 1 tablespoon rosemary, and the 1 tablespoon thyme.

2. Place chicken in a resealable bag set in a shallow bowl. Pour marinade over chicken. Seal bag. Marinate the chicken in the refrigerator for 24 hours.

3.Preheat oven to 350°F. In a large heavy roasting pan heat the 2 tablespoons oil. Once the oil is hot, remove the chicken from the marinade, discarding the marinade. Season the chicken with salt and pepper. Place the chicken in the roasting pan, skin side down. Sear the skin for 3 minutes. Turn chicken over and cook for another 4 to 5 minutes, adding the remaining onions and garlic, all the tomatoes, and the rosemary and thyme sprigs. Transfer pan to the oven and roast for 15 to 20 minutes or until chicken is cooked through (180°F).

Note: This garlic chicken is great served over brown rice or with sauted broccoli.

Courtesy G. Garvin "Dining In," Meredith 2008

Makes 6 to 8 servings

1 0.4-ounce packet dry ranch salad dressing mix (make the salad dressing using mayonnaise according to directions on the package)

1 egg, lightly beaten

8 ounces shredded cheddar cheese (2 cups)

6 to 8 yellow squash or zucchini, cut in ¼-inch slices

1 medium onion, chopped

Salt and ground black pepper

6 to 8 saltine crackers, coarsely broken

1. Preheat oven to 350°F. In a large bowl prepare salad dressing according to package directions. Add egg and 1½ cups of the cheese. Add squash and onion. Sprinkle with salt and pepper and toss to coat

2. Transfer squash mixture to a 2-quart greased baking dish. Top with remaining ½ cup cheese and the saltine crackers. Bake 30 minutes or until squash is tender.

Courtesy of Carla Wright, published in G. Garvin "Dining In," Meredith 2008.

Go to next page for the carrot cake recipe.

1½ cups all-purpose flour

1½ cups granulated sugar

½ teaspoon salt

½ teaspoon baking soda

½ teaspoon ground cinnamon

¾ cup vegetable oil

2 eggs

1½ teaspoons vanilla

¾ cup finely shredded carrots

¾ cup chopped walnuts

¾ cup shredded coconut

½ of an 8-ounce can pineapple chunks, drained

1 8-ounce package cream cheese, softened

½ cup unsalted butter, softened

5½ to 6 cups powdered sugar

1. Preheat oven to 325°F. Grease a 9-inch Bundt pan and set aside. In a large bowl combine the flour, the granulated sugar, the salt, baking soda and cinnamon. Mix well. In a medium bowl whisk together the oil, eggs, and ½ teaspoon of the vanilla. Mix egg mixture into the flour mixture. Fold in the carrots, walnuts, coconut and pineapple until combined.

2. Pour batter into the prepared cake pan; bake for 45 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan 15 minutes. Invert cake onto a wire rack and cool completely.

3. Meanwhile, for the frosting, in large mixing bowl beat the cream cheese and butter with an electric mixer on medium speed. Beat in the remaining 1 teaspoon vanilla. Slowly add the powdered sugar, scraping bowl between additions of powdered sugar. Continue mixing until smooth. Chill in the refrigerator until of spreading consistency. Spread the cream cheese frosting over the cooled cake.

Courtesy G. Garvin "Dining In," Meredith 2008