‘Tis the season! Here are some of my favorite apple recipes!
This harvest chicken salad has become a new favorite in my house! It’s a fun twist on a classic recipe. We are deep in the season of comforting casseroles and hearty soups. This healthy and refreshing chicken salad is a great way to lighten up your meals. I made this on Sunday and we had delicious lunches awaiting us throughout the week. The hardest part about this recipe is having to wait all morning to get to lunch!
My family doesn’t like to deviate from the classic recipes too often so I was surprised what a hit this chicken salad was. I also think serving it luxurious croissants helped. I, personally, love this served in lettuce cups. It’s so light and such a fun way to eat it.
Lighten up your fall season and enjoy this delicious harvest chicken salad. Full of chicken, creamy goodness, sweet apples and tart cranberries. This version of classic chicken salad is sure to please your palate.
- 1 lb chicken breast, poached and shredded
- 1 celery rib, finely chopped
- 1 small apple, cored and finely chopped
- ½ C nuts chopped, I used roasted almonds, pecans or walnuts.
- ¼ C craisins
- ½ C high quality mayonnaise
- ½ C Greek yogurt
- Salt and pepper, to taste
- Combine first five ingredients.
- Fold in mayonnaise and Greek yogurt.
- Season with salt and pepper.
- Serve on your favorite bread.
These scones are ideal for those brisk fall weekend mornings. They are easy to throw together and make the house smell of coziness.
The combination of sweet apple and tart cranberries make these scones satisfyingly delicious. You can feel free to add a light glaze to these scones to fancy them up. But I prefer the rustic simplicity of them without it.
Bursting with seasonal flavors these cranberry apple scones are sure to get you in the fall mood. So grab your boots, scarves, cozy sweaters and enjoy these scones while sipping your favorite coffee.
- 2 C flour
- 1 T baking powder
- ½ tsp salt
- ¼ C sugar
- ½ C butter, cold, cut into cubes
- 1 egg
- ½ C cold milk(I used 2%)
- 1 apple, peeled, cored, finely chopped
- ½ C dried cranberries
- 1 egg white
- 1 T water
- 2 T coarse sugar
- Preheat oven to 400*
- Combine flour, baking powder and salt, sugar, set aside.
- Cut butter into the flour mixture until the size of medium peas.
- Whisk milk and egg into a small bowl. Pour into flour mixture.
- Stirring until just combine.
- Fold in chopped apples and cranberries.
- Pour dough out onto a lightly floured surface and form into a 8-9 inch disc. Cut into 6 triangles-like you would cut a pizza.
- In a small bowl whisk egg white and water together.
- Brush a light layer over the scones and top with course sugar.
- Place scones on a baking sheet and back for 12 minutes or until golden brown.
- Remove from oven and let cool.
This is one of my new favorite fall recipes. I don’t think I have ever enjoyed polenta and butternut squash as much as I did in this recipe.
If you are craving pizza without the hassle and calories of bread pizza dough you must give this polenta crust a try. It is not only super easy to make but it tastes amazingly good. If you have looking for a gluten free alternative this is a great option.
I made Ava a similar version of this roasted butternut squash and kale. Hers had the usual red sauce and mozzarella – she loved them! She doesn’t quite love butternut squash…yet ;).
I roasted my squash and kale simply with olive oil, salt and pepper. I love the simplicity of this. It brings out the rustic flavors of them. These flavors combine with mozzarella and Parmesan make for a delicious pizza.
- 1 C polenta
- 1 C water
- 1.5 C broth
- ½ tsp salt
- Pinch pepper
- 1 tsp olive oil
- 1 C roasted butternut squash cubes
- ½ C roasted kale
- 1 C mozzarella
- ¼ C parmesan
- Preheat oven to 375*
- In a heavy bottomed pot combine polenta, broth, water, salt, pepper, olive oil over medium-low heat.
- Whisk continually for 10-15 minutes or until thickened.
- On a baking sheet lined with parchment paper spoon out polenta. Making small rounds about ¼ inch thick and 3 inches in diameter. (I used two baking sheets.)
- Place in fridge for 30 minutes.
- Place polenta rounds in oven for 30 minutes.
- Remove and let cool slightly. Peel polenta off of parchment paper.
- Top polenta rounds with butternut squash, kale, mozzarella and parmesan.
- Place back in oven under a low broil until cheese is just golden brown.
- Watch closely so the pizzas do not burn.
- Remove and serve.
With fall comes cozy Sunday dinners. Sundays in my house are for relaxing, catching up on much needed sleep, eating comforting food and enjoying each other company. This has become a tradition for Ava and I hope it’s one she will continue with her family. I want her to grow up knowing how important these cozy Sundays are.
This creamy spinach and chicken lasagna was a spur of the moment dinner. I was craving chicken pot pie but didn’t have all the ingredients. So this is the result of some quick Pinterest research and hungry instinct. My family and I adored this. They now request this version over my favorite lasagna roll ups.
The garlicky spinach, rich chicken and a dreamy cream sauce are layered between broken lasagna noodles to make one decadent dinner. If you want to speed up the process you can surely buy rotisserie chicken. But I just cooked up my own and shredded it. This was a little time consuming so I would not suggest making this for an easy, fast weeknight dinner. The creamy sauce takes a bit to simmer. It’s a calming acting to slowly stir the sauce and watch it thicken. It makes the dinner that much more relaxing and cozy.
I hope you get the chance to make this dish. If you are looking to impress guest for a rustic fall dinner this is the dish for you! Or if you just want to impress the kiddos they will devour this creamy spinach and chicken lasagna.
- 7 lasagna noodles
- 1 lb chicken, cooked and shredded
- 2 C spinach, chopped
- 2 clove garlic, minced
- 1 T olive oil
- 5 T butter
- 5 T flour
- 2.5 C milk
- 2.5 C chicken broth
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp Italian seasoning
- 1 C mozzarella, shredded
- ½ C provolone, shredded
- ⅓ C bread crumbs
- Preheat oven 350*
- Grease 9x9 baking dish
- In a large skillet heat olive oil and sauté garlic until fragrant.
- Add in spinach and sauté briefly.
- Remover from skillet and set aside.
- In same skillet heat butter on low until melted.
- Slowly whisk in flour.
- Once a roux has formed slowly add in milk ½ C at a time.
- Whisk in remaining milk and 1.5 C chicken broth.
- Season with salt, pepper and Italian seasoning.
- Keep whisking slowly until sauce has thickened. This may take a while so be patient.
- Break 2 noodles into bottom of dish.
- Layer with ⅓ of the chicken, ⅓ of the spinach.
- Sprinkle a lightly with mozzarella.
- Pour ⅓ C chicken broth and 1 C sauce.
- Repeat layers two more times.
- On the last layer top with remaining mozzarella and provolone.
- Cover dish with foil and bake for 40 minutes.
- Uncover and top with bread crumbs for 10 minutes.
- Remove from oven and let stand for at least 10 minutes.
- Top with more Italian seasoning or fresh parsley.
Adapted from Pinch of Yum
This quick and flavor meal is one of my go to dinners. It’s so easy to throw together on a busy weeknight and it taste so good! The steak pieces are tender and coated with a beautiful soy glaze.
You can add whatever veggies you like to this dish. Just toss in whatever you have in your fridge. I’m a no-fuss kind of girl. Some people might disagree, but when it comes to veggies my philosophy is the more the merrier.
Plan this fun steak stir fry dish into your weekly mean plan! You won’t be disappointed and the kids won’t know it’s not take-out….well maybe they will. It will taste better and not be full of grease!
- ¾ lb steak, cut into 1 inch pieces
- 1 pint mushrooms, sliced
- ½ C onion, diced
- 1 small green pepper, diced.
- 3 small carrots, diced
- 2 cloves garlic, minced
- ⅓ C soy sauce
- 1 T sugar
- ½ C beef broth
- 3 T EVOO
- 2 T flour
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp red pepper flakes
- Whisk together soy sauces, sugar, beef broth, pinch of salt and pepper. Set aside.
- Heat olive oil in large skillet.
- Add in garlic and onion. Cook until tender and fragrant.
- Add in mushrooms, carrots, green pepper. Saute until tender.
- Remove veggies from the skillet and set aside.
- Add steak into the same hot skillet and cook until no longer pink in the middle. About 10 minutes.
- Season with salt, pepper and red pepper flakes.
- Dust flour over the steak and stir until the pieces are lightly covered.
- Over med-low heat ,slowly pour soy sauce mixture over the steak and slowly stir. Let come to a simmer. Sauce should thicken.
- Fold in veggies until coated.
- Serve over rice.
Today, I’m thankful –
That it’s pumpkin spice latte season
That my child loves going to school and reading!
That my bunny is now being sweet and lovable
For these kitchen essentials. They make my life so much easier.
All-Clad measuring cups and spoons : They are so sturdy, easy to hold and store.
Giada De Laurentiis Pots and Pans: Oh goodness, these are amazing and sooo affordable. Sold at Target. I prefer these pots and pans over my big name brand ones because they are so light and super easy to clean. I hate heavy pots and skillets for everyday cooking.
Core Home paring knives: Every kitchen needs a few paring knives. They are a must! I love how brightly colored and festive these ones are. The handle on them is perfect for my small hands too.
Core Home whisks: I never knew the power of a good whisk until I was introduced to this one. It has changed the way I use whisks.
William and Sonoma kitchen towels: If you have taken the plunge to buy a set, let me encourage you to do so! These are such great quality! I’ve had this set for 4 years now and they are just starting to get old and tattered. They work very well for everything in the kitchen.
Core Bamboo Cutting Boards: Every kitchen needs a good cutting boards. I bought my first cutting board about 9 years ago. It was Core Bamboo and it is still used every day in my kitchen. I love it and if taken care of properly they can last a very long time.
A nice set of dishes is very important, as well. When buying new dishes for everyday serving you want to make sure they are sturdy and of good quality, especially if you have kids!
I hope this list of essential kitchen items helps all of you newbies and not – so – newbies create an efficient and inspiring kitchen.
This post is not sponsored – these are items I use and buy.
This ham and pepper frittata has become a Sunday favorite around my house. The ingredients are so simple, affordable and super easy to throw together on a lazy Sunday morning.
I always make sure to sauté my ham and peppers a little bit before adding into the egg mixture. By doing this the flavor of the ham deepens and the peppers become sweet and tender. The combination of the salty ham and the sweet peppers is perfect.
Make this for an easy fall brunch or lazy Sunday breakfast. It also makes for a great quick weeknight dinner- which I totally love!
- 8 eggs
- 3 T milk
- ½ C Virginia ham, chopped
- ⅓ C sweet peppers, chopped
- ¼ tsp salt
- ¼ tsp pepper
- ½ C sharp cheddar cheese
- Cilantro, garnish
- Preheat oven to 400*.
- Heat small non-stick sauté pan and sauté ham and peppers, until ham is dark and peppers tender.
- Set aside.
- Whisk together eggs, milk salt, pepper and cheese.
- Fold in ham and peppers.
- In a grease oven safe skillet, pour in egg mixture.
- On the stove, over medium heat cook frittata for about 5 minutes or until half way cooked through.
- Place skillet in oven for 12-15 minutes until frittata is cooked through.
- Remove from oven and garnish with cilantro.
With the end of summer much too quickly approaching, I decided to host one last summer soiree. I wanted to make sure it was full of fun and good food. The key to a festive soiree is lots of finger foods and lots of fun colors. These tricks tend to make people happy and more energized.
I’m not a huge paper plate fan but I think for backyard get togethers they are totally acceptable. I always make sure mine are brightly colored and sturdy. A few candles and bright floral arrangements are all you need to set the mood.
Most backyard get togethers often have greasy foods and leaving you wanting more. I love to serve healthy fresh foods that make people satisfied. I served these adorable hummus stuffed mini peppers and they were a huge hit. Vibrant and bursting with good flavor. I used Pacific Foods roasted red pepper, classic and roasted garlic hummus to give everyone a variety. The cuteness and ease of putting these together sent me over the moon. Whenever you are in a rush to throw a side dish together I highly suggest these.
To bring additional health to dinner I made this incredible rainbow black bean side dish. I snuck some kale in to these beans! The kids loved these and my heart skipped a beat knowing they were getting their greens! These beans can be served as a dip or a simple side dish. No matter how you eat it, it’s quite swoon worthy. I love the added peppers, they add a bit of crunch, color and sweetness to the hearty beans.
The star of this summer soiree are the queso sliders. Perfect bite-sized burgers that are not lacking in flavor. With every bite you want to get up a dance. They are that good. Meaty organic meat drizzled with creamy queso and topped with crunchy lettuce and sun ripened tomatoes. Heaven on Earth! The queso brings life to these little sliders. I might add that I served this queso in a bowl with chips as well. If I didn’t have guests over I probably would have dunked my slider in the bowl. It’s a bit uncalled for but it seems like a good thing to do.
Hummus stuffed Mini Peppers:
1 ¼ C hummus of your choice, I used Pacific Foods
10 mini peppers
1 T cilantro, garnish
Wash mini peppers, dry and slice each one in half vertically.
Discard seeds and insides from peppers.
Fill each pepper with 1 T of hummus.
Garnish with chopped cilantro
Rainbow Black Beans:
1 13oz box of refried black beans, I used Pacific Foods
3 kale leaves, rinsed, stems removed, chopped.
3 T onion, chopped
3 mini peppers, chopped
1 clove garlic, minced
1 T olive oil
3 T water
Salt and pepper, to taste
1 T cilantro, garnish
Heat olive oil in medium skillet.
Sauté onion, peppers and garlic until tender and fragrant.
Add in refried black beans.
Stir in water slowly.
Season with salt and pepper.
Garnish with cilantro.
1 lb organic ground beef
1 T taco seasoning
½ tsp pepper
¼ tsp salt
¾ C queso , I used Pacific Foods
10 slider buns
Garnish- lettuce, tomato, onion
Warm queso in a small sauce pan over low heat.
Combine beef, taco seasoning, salt and pepper in a medium bowl.
Form into 10 mini slider patties.
Grill burgers until no longer pink in the middle – 4-7 minutes on each side.
Place each beef slider on a bun top with 1 T warm queso, garnishments.