Apple Stuffing Pork Chops

I just can't get enough of the flavors of fall, seriously by far the best season for food!  Tonight I made an apple stuffing, complete with apples picked from Russell's Orchard in Ipswich.  I bought a harvest loaf from Russo's Market in Watertown... which as an aside deserves a post all on its own.  The self proclaimed food lover's food store, this market is full of unique produce and high quality food products that are very affordable.  But a word to the wise, you may want to avoid the place on Sunday afternoon's-- utter mayhem.  But I digress.
Anyway, back to the bread.  This harvest loaf is a whole wheat/sour dough bread, loaded with pecans, walnuts, cranberries, apricots, figs, and candied ginger.  When I saw this bread, I got the bright idea to make pork chops with an apple stuffing.  My mom used to make baked pork chops with stuffing on top. It's one of the only ways I like to eat the other white meat.  And this recipe was amazing... I don't mean to brag buttttt it's a good one!

Pork Chops with Apple Stuffing (serves 3)
3 center cut pork chops --bone in or boneless, I got boneless
4-6 large slices of harvest bread --a regular baguette or stuffing bread would work as well 
1 medium celery stock
1/2 medium yellow onion
1 large apple --I used Empire, Granny Smith would be good too! 
2 tbsp margarine --I used Country Crock
dry parsley flakes
dry rosemary
1/3 cup chicken stock
1/4 cup apple cider


Start by preheating the oven to 300 degrees.  Chop the bread into bite size pieces, about a 1/2 to an inch thick.  Lay them in one layer on a baking sheet and bake them in the oven for 7 minutes, just enough to make them a little hard.  Once removed, keep the oven on and turn it up to 400 degrees.

While the bread is toasting in the oven, chop the celery into thin slices.  Give the onions a medium chop.  Peel the skin off the apple, and chop it into bite sized pieces. 

 Next melt the margarine spread in a large saute pan.  Add the onion, celery, apple, rosemary, and parsley.  I didn't measure the rosemary or parsley, but add just enough to give a good dusting.  Cook until the apples and onion soften, about 10 minutes. 

 In a large bowl or pot, add the apple mixture and bread, then add the chicken stalk and mix it up.  Don't worry about scraping every little thing out of the saute pan, you'll use the pan again in a minute for the pork-- keep it on medium heat.   

Now back to that saute pan... add the apple cider and let it get hot and bubbly.  Add the pork chops to the pan.  You aren't going to cook them all the way through, just brown them on both sides, about a minute or two on each side.

Next, spray an 8x8 inch baking dish with a little cooking spray, add the pork chops, then spoon the stuffing onto the chops, it'll overflow to fill up the dish. 

Bake in the oven uncovered for about 45 minutes.  I made more than enough stuffing for three pork chops, but who doesn't love stuffing?!  If you are going to go heavy on the stuffing, than I would suggest skipping the mashed potatoes/pasta sides.  I paired the pork chops with mashed butternut squash, and it was the PERFECT fall dinner and another great recipe for a dinner party! 

Stuffed chicken breast

It's Sunday, and that only means one thing: I'm getting my cookin' on in the kitchen!  My friends Rachel and Steph came over for a lovely dinner.  Steph brought squash soup which I didn't get the recipe to but was mucho delicioso!  And I made chicken breast stuffed with goat cheese, artichokes, sundried tomatoes, and spinach.  I had thought of it a couple weeks ago and it's been on my mind ever since, and tonight I finally made it! 

Stuffed Chicken Breasts (serves 4)
4 skinless, boneless chicken breasts
2 oz goat cheese
1 clove garlic, minced
a handful of sundried tomatoes, dried or in water (5-8 depending on size)
1 cup baby spinach
1/2 cup artichoke hearts (approx 5)
2 tsp olive oil
a pinch of dried rosemary
salt, to taste
roasted red pepper slices, to garnish

Start by preheating the oven to 375 degrees.  Next start prepping the vegetables.  Chop the sun dried tomatoes into small pieces. 

They'll look like this...

Make 'em look like this...

Next prep the artichoke hearts. I bought medium sized hearts and cut them into 4-6 pieces.

They'll look like this...

Make 'em look like this...

Then mince the garlic, either in a garlic press or mince it finely with a knife.  Next chop the spinach into thin(ish) slices.

 Then butterfly the chicken breasts.  That basically means cut them in half, but not all the way through... like butterfly wings. 

 Evenly spread the goat cheese on each split breast. then sprinkle the garlic on top of the goat cheese.  If goat cheese isn't your thing, feta would be a good substitute.

 Do the same with the artichokes, sun dried tomatoes, and spinach.

Then fold over the chicken to seal it, if you have tooth picks you can stick them to make sure they don't flop open. I didn't have any and I managed just fine.  Next spray a baking dish with a little cooking spray and put the chicken in the pan.

Now drizzle each one with a little olive oil, about 1/2 tsp per chicken should suffice.  Then sprinkle with a little salt to taste, some dried rosemary and garnished with a little roasted red pepper.

Cover with foil and bake for 45 minutes.  Uncover, drain excess liquid and continue to bake for another 10-15 minutes, until chicken is no longer pink. 


I served it with whole wheat cous cous (cooked in chicken stock instead of water) and roasted asparagus. 

Rachel was very excited about it!

 

apple crisp

I spent Saturday at Russell's Orchard, enjoying the fall smells of hot cider donuts, apples, and that indescribable crisp autumn air.  With a coffee in one hand and raspberry mint scone in the other, I rode the hayride with the masses to enjoy the beautiful fall day.  Scouring the trees for the perfect fruits, my bag was chock full of Cortland, Empire, and Macintosh apples in no time at all and we were back on the hay ride (of course not before sampling a couple in the fields).  

And last night I had the urge to bake... I had to embrace this moment because this urge is a rarity, my passion is most definitely cooking. So I gathered my ingredients and started peeling like a madwoman.  Nothing says October like a warm apple crisp fresh out of the oven topped with a scoop of vanilla ice cream, mmm.... 

Apple Crisp (serves 6-8)
6 large apples (I like to use a mix)
1 tsp cinnamon, divided
1/3 cup water
3 tbsp soft margarine
1/4 cup flour 
1/3 cup packed brown sugar
1 cup rolled oats  

Preheat the oven to 375 degrees.  Start by peeling all of the apples and cutting them into chunks and putting them in a medium sized bowl.  

 

Next add the water (juice or cider works too!) and 1/2 tsp of cinnamon. 

Then mix the flour, oats, sugar, cinnamon, and margarine in a bowl.  Melt the margarine a little to soften if need be. 

 Spray an 8x8 baking dish with a little cooking spray.  Layer the apples in the dish, then spread an even layer of crumb topping onto the apples. 

Bake it in the oven for 35-45 minutes, or until the apples are soft and the topping is golden brown. 

Serve warm with a dollop of slow churned or light vanilla ice cream for a perfectly fall treat. 

chicken chili

Dust off your slow cooker, we're making chili! This recipe is very simple, but the cooking process is a bit lengthy, but just remember-- patience is a virtue.  This is a naturally low fat, hearty meal and very forgiving on the wallet.  And full of fiber, this chili will definitely keep you feeling satisfied until your next meal. 


**I apologize for the limited pictures, I was in the zone cleaning house on my camera deleted the first few steps, woops! 

Chicken chili (I didn't measure but serves at least 10)
1 large can kidney beans (1lb 13oz... or 2 regular size cans) 
1 15.5 oz can Cannellini beans
1 15.5 oz cans Great Northern beans
3 large boneless chicken breasts
3 cans 14.5 oz can diced tomatoes (no added salt if you can find them!)
2 green bell peppers
1 large jalapeno pepper (add more if you like it hot)
2 medium yellow onions
1-2 tbsp chili powder


Start by boiling a large pot of water for the chicken.  When the water is boiling, add the whole chicken breasts.  While that's cooking, start prepping the onions and peppers. 


Chop the onions into chunks a little less than an inch wide.  Don't worry about breaking them all up, they'll break down as they cook.  Do the same with the bell peppers. Be careful when it comes to the jalapeno! I left the ribs and seeds in because I like spicy, but if you don't, then take them out with a paring knife. I sliced it in half vertically, then sliced them thinly. Add all the veggies to the crock pot.  If you don't have a crock pot, then a big stock pot will do.  


Next add all of the diced tomatoes.  Turn the crock pot on high, or cook them on the stove on low heat with a lid.

Next rinse all the beans in a strainer and add them to the pot and give it a good mix. 

At this point, the chicken is likely done.  If it has a little bit of a pink tint, that's okay because it'll cook in the chili.  Chop or shred the chicken into manageable bite sized pieces. 

Now add the chicken to the chili and give it a stir.

Let it cook for about an hour or so, then add the chili powder.  I must admit I don't ever measure it, but I definitely have a heavy hand with it, and probably use 1 and 1/2  to 2 tbsp.  You can start with a little bit and always add more if you think its lacking.  Now just sit tight and let it cook... at least 4 hours.  You want the onions and peppers to by soft.  The longer it cooks the better it gets... which makes for great left overs! 

Topped with a little sharp cheddar (I like 75% less fat Cabot block cheese) and a warm piece of corn bread and of course extra hot sauce, you've got a great meal.  Perfect for a fall football Sunday, enjoy!

Pumpkin baked beef stew

It's that time of year when pumpkin starts invading any and all other foods, even in the most unsuspecting places, pumpkin bread, pies, muffins, lattes, pasta, ice cream, beer, where does the madness end...? Well if I had it my way, it never would.  Everything is better with a little pumpkin! 
Well now I think I've jumped off the pumpkin deep end.  This innovative squash recipe comes from a family friend who's entire family looks forward to the fall season because it means one thing: Pumpkin baked beef stew... you heard that correctly, it's beef stew, IN A PUMPKIN!  It's like the modern day peanut butter and jelly, a culinary match made in heaven!! Now it's time for you to hop on the pumpkin bandwagon.  Although somewhat labor intensive, it's quite simple in terms of culinary talent-- and it makes for a great presentation!  This was my first go around at beef stew and with some coaching from my mom, I think it came out great.  I definitely would not hesitate to make this recipe again real soon.  Loaded with seasonal veggies and very hearty, this filling recipe can feed an army at a very reasonable price. 

Pumpkin baked Beef Stew (serves...a TLC sized family)
1 medium-large pumpkin (make sure you can fit it in your oven and you can lift it)
2 tbsp margarine
2 tbsp brown sugar
2 tbsp olive oil
1 lb stewing beef
1/3 cup all purpose flour
1 bag carrots 
5 medium potatoes 
1/2 large or 1 small turnip 
1 large yellow onion
1-2 cups green beans
5 beef bouillon cubes
1/2 tsp cinnamon (use a cinnamon stick or two if you have them around)
water


You can either make this a two day event, or it you have a whole day to spend in the kitchen, you can knock it out in one fell swoop.  Use any veggies you like, I stuck with the classics.  Start by prepping all your veggies, rinsing, peeling and chopping.  You don't want to cut them too small because they'll cook down.  Chop the turnip and potatoes in equal size pieces, slice the carrots, cut the green beans about 1 inch thick, and chop the onions.  Set aside.

First, flour the beef.  Add the flour to a shallow dish or plate.  Drop each piece of meat into the flour, shaking off any excess.  The flour will coat the meat when you brown it, and will help add a little bit of thickness to the broth.

Now that all the meat is floured, heat the 2 tbsp oil in a large pot on medium heat. Make sure you have an ample pot to cook with, I unfortunately made the mistake of using a pot too small and had to transfer to the crock pot midway through, avoid this extra step!  Once the oil is hot, add the meat.  You don't want to cook it all the way through, just brown it up, flipping it after a few minutes. 

 Once the meat starts to brown, turn the temp down a little and add the onion, stirring frequently.  I add the onions first to maximize the flavor.

 Now add the vegetables in order of hardness, turnip, carrots, green beans, and lastly the potatoes.  You want to add the potatoes last because the starch will break down if they're overcooked.  Mix the vegetables as you add them, and next add the water. Fill it as high as the veggies & meat in the pot.  

 Once the broth is hot, add the bouillon cubes... depending on how much water you add will determine how many you need.  Add three to start, stir and taste then go from there.  Next add the cinnamon.  Reduce the heat to a simmer and cook until the hardest vegetables are tender (1-2 hours).  Now you can either call it Christmas and store the beef stew in the fridge for a night, or power through and continue the recipe (but this is a great stopping point).

Start buy cutting the top off your pumpkin and clean out the insides, use a sturdy soon to get out as much of the stringy inside as you can.  Save the seeds to make pumpkin seeds to snack on later (spray a pan, sprinkle with salt bake on 400 degrees til brown, flippin' em half way through)!  

Preheat the oven to 350 degrees, make sure you move the rack to the lowest possible position and take any extra racks out that might get in the way.  Next add equal parts margarine and brown sugar to a small pan to melt.  then add the mix to the pumpkin-- pick the pumpkin up and whirl it around to coat the sides evenly. 

Place the pumpkin in a baking dish or on a strong baking sheet, something that will make it easier to handle a very hot and very heavy pumpkin (not an easy feat).  Add the HOT stew to the pumpkin.  If you refrigerated the stew overnight, heat it up first, then add it to the pumpkin before you bake it to make sure everything is heated evenly throughout.  The safest/easiest way to do this is by spooning all of the solid stew then pouring in the liquid.  Bake it in the oven for 45 minutes to an hour.  

Another option to this recipe is to buy smaller personal pumpkins, especially if you are having a dinner party.  Each guest will be able to enjoy there own special bowl, and what a nutritious alternative to the carb-heavy bread bowl!! This is definitely a MUST-TRY recipe, enjoy :)