Sierra’s Favorite Baked Apples

My Boss in New York never heard of baked apples,  this is one of our favorites,  this time of year when fall apples are in season.
In our house, we tend to cut the apples, but you can leave them whole and stuff them.

• 1/3 cup firmly packed dark brown sugar
• 1 teaspoon Cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ginger
• 3 tablespoons roughly chopped dried cherries or cranberries
• 3 tablespoons chopped dried raisins or figs
• 1/2 cup roughly chopped walnuts or toasted pecans
• 6 large, firm baking apples, cored, sliced but not peeled  ( if your using whole apples, just core them  for stuffing)
• 3 tablespoons unsalted butter, cut into 6 pieces
• 1/2 cup apple cider

Instructions:

Preheat the oven to 400°F. In a small bowl, mix together the brown sugar, dried fruit, and nuts.

2. Place the apples slices in a baking pan or casserole dish and add the fruit and nut mixture.  Place pats of butter on top

3. Pour the apple cider and into the bottom of the baking pan and bake the apples, until they are tender, 25 to 35 minutes.

Left overs are great for breakfast as is, or can be placed in the center of a pie dough, rolled up, baked and sliced for a yummy breakfast treat.

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Southwest Grilled Chicken Salad with Corn Salsa and Chipotle Dressing

This is what’s cooking for Tuesday night.  Yum!

Dressing

• 1/4 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1 tablespoon chopped canned chipotle chilies in adobo sauce
• 2 large garlic cloves, pressed
• 1 cup olive oil

Salsa

• 2 ears fresh corn, husked
• 4 plum tomatoes, seeded, chopped
• 1 cup chopped peeled jicama
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh cilantro

Chicken

• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 3 large garlic cloves, pressed
• 2 pounds Chicken

Assembly

• 1 avocado, halved, peeled, pitted, diced
• 10 cups mixed baby greens
• 2 small mangoes, peeled, pitted, thinly sliced

Preparation

For dressing:
Whisk first 4 ingredients in medium bowl in blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.

For Salsa:
Blanch corn in large pot of boiling salted water 2 minutes. Drain. Cool. Cut corn from cob. Transfer corn kernels to large bowl. Add tomatoes, jicama, onion and cilantro and mix. (Can be prepared 6 hours ahead. Cover and chill.)

For Chicken:
Combine first 4 ingredients in small bowl. Spread spice paste over both sides of chicken. Cover and refrigerate at least 2 hours or up to 6 hours.

For Assembly:
Prepare the grill, (medium-high heat). Grill chicken until cooked throughout, Transfer chicken to cutting board and let stand 5 minutes.

Meanwhile, add avocado and 2 tablespoons dressing to salsa and mix. Season to taste with salt and pepper. Place greens in large bowl and toss with enough dressing to coat. Divide greens equally among 6 plates. Fan some mango slices on 1 side of each salad. Top each salad with 1/2 cup salsa.

Cut chicken breast, thinly crosswise.  Arrange atop greens. Serve, passing remaining dressing separately.

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Pumpkin Cream Cheese Muffins

I am definitely on a pumpkin kick over the last week. Fall is approaching and who can’t be inspired by the yummy fall fruits and veggies found at your local farmers market. I bought two more pumpkins at mine and have made these really awesome muffins. I must say this is the second time I’ve used this recipe. If you are going to used canned pumpkin, make certain it’s not the pumpkin pie mix, as it makes the flavor too strong.  If you have no other option but to use the canned pumpkin pie mixture, eliminate the pumpkin pie spices.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• 4 teaspoon pumpkin pie spice
• 1 pinch cardamom
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 eggs
• 2 cups sugar
• 2 cups pumpkin
• 1 1/4 cup vegetable oil ( substitute some or all with natural applesauce, to cut back on the fat)
• 8 ounces cream cheese

( Note: The cheese cake flavored kind is really yummy to use instead of the plain variety)

• chopped pumpkin seeds, walnut or pecans (optional).

Directions

1. Preheat oven to 350.
2. Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.
3. Put it in the freezer while you mix and fill the pans, up to an hour.
4. Unwrap and cut with a sharp knife so each cream cheese disk equals 1 – 2 teaspoons.  If the cream cheese disk are too big around, cut thick slices and then cut them in half.  This lets you push it down into the batter easier.
5. Mix all ingredients together (except cream cheese and nuts).
6. Fill muffin tins (greased or paper cups) half full
7. Put cream cheese discs in the middle, pressing down.
8. Sprinkle with 1 teaspoon chopped nuts.
9. Bake at 350 for 20 – 25 minutes, until a toothpick comes out clean from the muffin part.
10. Let cool in pans for 5 minutes, then remove to racks to cool completely.  Do not touch the cream cheese until it cooks.

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Chipotle Pumpkin Bisque

Fall is upon us and with the changing of the weather, so changes my food cravings.  The other night I had some amazing Chipotle Pumpkin Bisque at Baxter Station Bar and Grill, a local favorite here in Louisville, which sent me on a quest to find a similar recipe. This one is slightly spicier than the restaurants version but quite good all the same.

If you need something quick, hearty and enjoy a spicy bite, give it a try.

INGREDIENTS

15 oz of pumpkin (can be can or fresh cubed)
3 c. chicken broth
1/2 c. sweet onions, chopped
2 cloves of garlic, minced
1 teaspoon cumin
1/3 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon butter
1 chipotle pepper, chopped
1/2 cup sour cream
1/2 cup heavy cream ** can substitute half and half for less rich bisque

DIRECTIONS

• In a large pot, mix together pumpkin, broth, onion, garlic, cumin, salt, pepper, and cayenne. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for 25 minutes.
• Stir in butter and add the chipotle pepper, simmer for 1 – 2 minutes, stirring constantly.
• Lightly puree mixture with a hand blender, regular blender, or a food processor and return to heat.
• Stir in sour cream and cream, let simmer for 1 minute and serve.

Makes enough for 4 servings.

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