It seems there’s been an influx of apple recipes on the blog lately. But what can I say, that happens when you go apple picking! Do you know how many apples fit in a half bushel!? (And I only kept half of them!)
On the first day of Fall my mom and I took the little man to a local orchard to do some apple picking. We picked some Fuji, Winesap, and Johnathan apples and had a great time doing so. My little guy who only likes apple in sauce form even took some bites of a freshly plucked apple. I guess it’s true what they say, “Allowing kids to be involved in the food encourages them to eat it.” (The same rang true for raspberries we picked at the end of summer.)
Two of those apples, 1 Winesap and 1 Fuji, were shredded and added to waffle batter for some Apple Pie Waffles. With my son being in an “I only eat bread” phase, waffles have become a great way to sneak in some extra nutrition. (Half of a baked sweet potato that he wouldn’t even touch was turned into sweet potato waffles.) These apple pie waffles are packed with apple and Greek yogurt for that extra bit of protein and dairy.
There’s a good chance this is my new favorite waffle recipe! It probably doesn’t hurt that I ate them with vanilla ice cream… only the two I photographed, I promise. Actually, the rest of them were enjoyed solo – no butter, no syrup needed. I tried a little bit with honey and cinnamon sugar and that was quite delightful, but not necessary. My husband still ate them with maple syrup.
Apple Pie Waffles
- 2 C flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 3/4 tsp cinnamon
- 1 tsp ground allspice
- 1/4 tsp ground nutmeg
- 3/4 tsp salt
- 2 eggs
- 1 1/4 C milk
- 1/4 C vegetable oil
- 1/2 C vanilla Greek yogurt (I used Chobani)
- 1 C shredded peeled apple (1 large or 2 small)
- In a large bowl whisk together flour, sugar, baking powder, baking soda, spices, and salt.
- In another bowl beat eggs with milk, oil, and yogurt.
- Combine wet ingredients into dry ingredients. Fold in the shredded apple.
- Into a hot greased waffle iron, drop 1/3 C of batter and cook until golden.
*This recipe is adapted from David at http://spicedblog.com/apple-pie-waffles.html*
Don’t worry, we are too.
This meatloaf started out with all intentions of being hamburgers. The original recipe called for ground pork, but my grocery store didn’t have any so I went with chicken instead. And then I messed with the ratios because I didn’t need 2 lb + worth of burger meat. The result? A mixture so sticky that there was no way it’d become burgers. So, we threw in some bread crumbs. And then I decided to just stick it in a loaf pan and hope for the best because even still, there was no way this meat mixture would survive a grilling.
While I was trying to imagine what this would taste like, I couldn’t get breakfast off my mind – probably because of the apple. If the burgers had worked out I wanted to figure out some sort of maple-mustard or maple-mayo concoction. Now that it’s a meatloaf I could’ve tried some sort of maple-barbecue-ketchup mixture to put over top but I simply didn’t have the energy to try making something up.
We ended up eating this meatloaf with syrup instead of kethcup. Quite tasty! The meatloaf reminded me of a gourmet sausage from a fancy butcher or deli. This meatloaf is one that could actually work as a breakfast option, just add a fried egg!
Apple Chicken Chorizo Meatloaf
- 1 lb ground chicken
- 1 link Mexican chorizo, casing removed
- 1 Fuji apple, shredded
- 1/4 tsp minced garlic
- 1/4 tsp grated fresh ginger
- 1/2 tsp dried thyme
- 1/2 C panko bread crumbs
- Preheat oven to 375 degrees F. Lightly spray a loaf pan with non-stick cooking spray.
- In a large bowl combine all ingredients with your hands until incorporated. Place in prepared loaf pan.
- Bake 35-40 minutes, or an internal temperature of 165 degrees F is reached.
It’s the first Wednesday of the month (OCTOBER – what?!?!) and that means it’s time to celebrate some foodie fun! Specifically, National Pork Month. (Ironically, it’s also Vegetarian Awareness Month…) Thank you Lauren, host of From Gate to Plate, for hosting our piggy party today!
The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share. If you are a blogger and you’re interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board.
I am sharing a recipe that actually fits two of national food month themes – pork and apples! Quite a classic combination, it only makes sense they share a month, too.
A few years ago – four maybe? – my brother gave me Tyler Florence’s Real Kitchen for my birthday. I’ve already shared his Poppy Seed Muffin recipe from this cookbook. This recipe is the very first recipe I made from Tyler’s cookbook, I actually used chicken breasts instead of pork and pumpkin pie spice instead of the mixture of cinnamon, cardamom, and clove because I didn’t have two of those ingredients at the time. According to my notes (it’s surprising I took notes years before this blog was even an inkling) I also had to roast the chicken at 400 degrees F for 30 minutes. But, today, I’m sharing the version I made more recently – with pork.
Pork Chops with Spiced Apples
Ingredients for pork chops:
- 1 gal water
- 1 C brown sugar
- 1 C sea salt
- 1 C frozen apple juice concentrate, thawed
- 1 1/2 tsp whole peppercorns
- 4 1″ thick, bone-in pork chops
Ingredients for Apples:
- 1 1/2 tbsp butter
- 2 Granny Smith apples, peeled and cut into wedges
- 1/2 tsp dried thyme
- 1/4 C dried cherries (or raisins, cranberries, or currants)
- 3/4 C frozen apple juice concentrate, thawed
- 2 tbsp brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp ground cloves
- pinch of cardamom
- pinch of ground mustard
- Combine all the ingredients for the pork chops, except the pork, in a large pot. Stir until sugar and salt is dissolved. Add the chops, cover, and refrigerate for 2 hours. Note: Do not brine longer than that.
- Preheat oven to 350 degrees F.
- Remove pork from the brine and pat dry. Season with S+P. Sear pork chops 4 minutes on each side in a large skillet over medium-high heat. (Do this in batches if needed.) Place pork in a casserole dish and roast in the oven for 30 minutes, or until an internal temperature of 145 degrees F is reached.
- Melt the butter in a clean skillet over medium-low heat. Add the apples and thyme. Cook for 8 minutes. Add the dried cherries, apple juice concentrate, sugar, and spices. Season with S+P. Simmer for 10 minutes, or until the apples are soft. Stir often, scraping the bottom of the pan.
- Serve apples over the pork chops.
*This recipe is adapted from Tyler Florence’s Real Kitchen*
Be sure to check out the rest of these pork recipes:
BBQ Pulled Pork with Mac and Cheese Flatbread by From Gate to Plate
Chili Verde Pork Posole by Culinary Adventures with Camilla
Freezer-friendly Spicy Pork Burrito by Brunch with Joy
Healthy Sausage and Rice by Fearlessly Creative Mammas
Italian Sausage No Crust Quiche by Cookin’ and Craftin’
Jamie Olivier’s Pork Roast with Crackling by G’Gina’s Kitchenette
Mojo Shredded Pork with Black Beans and Rice by Our Good Life
Parmesan Spinach Stuffed Pork Loin by Cooking with Carlee
Pork and Apple Pie by A Day in the Life on the Farm
Pork Meatball Mini Subs by The Freshman Cook
Pork Schnitzel by Making Miracles
Spicy Sticky Pork Ribs by Food Lust People Love
Sweet and Sour Pork by Tara’s Multicultural Table
Thai Basil Meatballs with Peanut-Basil Sauce Two Ways by Caroline’s Cooking
Disclaimer: This post contains affiliate links.
In an effort to make all of her holiday gifts this year, Camilla at Culinary Adventures with Camilla invited some of her favorite foodie bloggers to share recipes for hand-crated edibles. Over the course of the next twelve weeks, we’ll be sharing recipes from libations (last week’s theme) to cookie platters. Hope you’ll follow along for inspiration.
I’m bummed I completely lost track of dates because I could’ve shared my Homemade Baileys for last week’s Libations theme. But looks like Rebekah of Making Miracles had that covered for me!
Today I am re-sharing my Homemade Taco Seasoning for the spice blends theme. I thought about my Gingerbread Spice Mix, but I saw someone else was already bringing that to the gift basket.
The following recipe makes approximately 1/2 C of seasoning.
- 4 tbsp chili powder
- 2 tbsp cumin
- 4 tsp kosher salt
- 4 tsp black pepper
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp crushed red pepper flakes (optional)
- Combine all ingredients. Store in an air tight container. Use in your favorite recipes.
*This recipe is adapted from Bill at http://allrecipes.com/recipe/taco-seasoning-i/detail.aspx *
To give homemade taco seasoning as a gift, place taco seasoning in a nice canister or mason jar and include a couple recipe cards of your favorite Mexican recipes.
Here are some other sensational spice blends perfect for giving:
Next week check back for our recipes for special diets; dishes that may be gluten-free, dairy-free, sugar-free, soy-free, or nut-free. Or check out our #handcraftededibles pinterest board.
It’s October and that means the days are getting shorter and the temperatures are getting cooler. Menus are starting to transform from bright and light salads to warm and hearty soups.
While everyone is already amped up on pumpkin everything, it’s still fairly warm in some areas and they’re just not yet feeling the Fall love. Instead, I am starting the season off with a good transitional soup. Smokiness from the sausage and paprika flavors the broth and the Brussels sprouts add heartiness without heaviness. (Did you know Brussels sprouts are at their peak in October?)
Smoked Sausage and Brussels Sprouts Soup
- 1 tbsp olive oil
- 8 oz smoked pork sausage, chopped
- 1 onion, diced
- 1 lb Brussels sprouts, quartered
- 1 tsp minced garlic
- 5 C chicken stock
- 2 C diced Yukon gold potatoes
- 1 tsp paprika
- Heat oil in a Dutch oven over medium high heat. Saute sausage until caramelized on both sides. Remove with a slotted spoon and set aside.
- In the same Dutch oven, cook the onion until tender. Season with S+P. Add the Brussels sprouts and cook until they start to brown. Add the garlic and cook another 1 minute, stirring.
- Add the chicken stock and scrape the bottom of the pot. Add the potatoes, paprika, and S+P. Bring soup to a boil, reduce to a simmer, cover and cook 10 minutes, or until potatoes are tender. Return the sausage to the soup and serve.
*This recipe is modified from Ali at http://www.gimmesomeoven.com/creamy-chorizo-and-brussels-sprouts-soup-recipe/*
I might get in trouble for posting this recipe.
Because it’s not on the menu for tonight.
And now (assuming he reads the post) my husband is going to want it again.
I almost didn’t even photograph this dinner because it looked boring, but at my husband’s insistence I took a photo of our dinner plate, complete with corn on the cob and mashed potatoes. I’m so glad I did because it would be a crime not to share the recipe with you!
When I tell you that this chicken is the best chicken I’ve ever made, I am not exaggerating. Cross my heart! My husband even ate it cold for lunch the next day.
The key is the multi-day brine in buttermilk. And of course the crispy skin.
Roasted Buttermilk Chicken
- 1 1/2 C buttermilk
- 1/4 C vegetable oil
- 1 tbsp rosemary
- 1 tbsp honey
- 2 tsp kosher salt
- 1/2 tsp pepper
- 2 cloves garlic, smashed
- 6 bone-in, skin-on chicken thighs
- Whisk together buttermilk, vegetable oil, rosemary, honey, S+P.
- Place chicken and garlic in gallon size resealable plastic bag. Pour the buttermilk mixture into the bag and press out the air. Allow chicken to marinate in the fridge for two days. Flip the bag after the first day. (Place the bag in a bowl or on a plate in case of leaks.)
- Preheat oven to 400 degrees F.
- Remove chicken from marinade, place on a wire rack while the oven preheats.
- Place chicken on a foil-lined baking sheet. Spray with cooking oil. Roast chicken for 45 minutes. Turn off the oven but leave the door closed and allow chicken to cook another 10 minutes. Remove from oven and let chicken rest 5-10 minutes before serving.
*This recipe is adapted from Kathleen at http://www.gonnawantseconds.com/2015/04/buttermilk-roasted-chicken/*
It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.
This month I had the ultimate pleasure of being assigned Fantastical Sharing of Recipes. Fantastical Sharing is written by none other than the leader of the Secret Recipe Club, Sarah! Sarah is a busy mom of 3 who manage to find the time to not only keep up with her extensive blog, but to also keep all of the SRC members in line. I don’t know where she finds the time! I do know from her Instagram account that she is a list maker and planner organizer. She has inspired me to purchase washi tape and beautify my Erin Condren planner, too!
I struggled finding something to make from Sarah’s blog, not because there wasn’t anything that interested me, but because 90% of her recipes are the types of foods we eat in my house! A lot of things I already have recipes for on my blog. But when I spotted her Stromboli I knew I had to make it! My husband and I are avid Cutthroat Kitchen watchers and earlier last season there was a stromboli challenge, my husband didn’t know what stromboli was so I explained that it’s essentially a rolled pizza, and that I’d been wanting to try making one. Checking this item off my culinary bucket list is why I didn’t pick her homemade ranch dressing mix, chocolate chip cookie dough overnight oatmeal, mozzarella sticks, or even Butterbeer! (If you know me but at all you know how hard that last one was to pass up.)
The stromboli was exactly what I was imagining it’d be. I took a little help from the grocery store and used a store-bought refrigerated dough, conveniently already in the shape of a rectangle. I also swapped the ham for deli-sliced pepperoni (not the small pizza sized pepperoni). I ran out of Parmesan cheese the night before so sprinkled the top of the stromboli with kosher salt instead.
We demolished the stromboli watching Auburn football – a perfect game day meal or appetizer!
- 1 pizza crust (store bought or homemade)
- 1/3 C marinara sauce (store bought or homemade), plus more for serving
- shredded mozzarella cheese
- hard salami
- deli pepperoni
- 1 egg, beaten (egg wash)
- dried parsley
- Preheat oven to 500 degrees F.
- Roll pizza dough into a rectangle, approximately 10×16″.
- Spread marinara sauce on the bottom two thirds of the dough.
- Top the sauce with shredded cheese, deli meats, and another layer of shredded cheese.
- Brush the uncovered portion of the dough with the egg wash. Fold the edges of the dough and brush with egg wash.
- Roll from the bottom up, like a jelly roll or roulade. Place seam-side down on a baking sheet. Brush the top with egg wash and sprinkle with kosher salt and parsley flakes.
- Bake 10-20 minutes, until dough is fully cooked. (The cook time will vary based on your dough recipe.) If the stromboli starts to burn, tent with aluminum foil. Allow stromboli to rest 5 minutes before slicing. Serve with additional marinara sauce if desired.
*This recipe is adapted from Sarah at http://www.fantasticalsharing.com/2013/08/stromboli.html*
To see the other bloggers who participated in the Secret Recipe Club this month click here: