Baked Stuffed Apples

Apples. Cheese. Heat. Yes.

We served these babies with Winter Grain Pork and Maple Cornbread. What will you eat them with?


  • Meat: 1 (4-ounce) link sweet Italian sausage
  • Oils/Spices: 1/4 tsp ground cinnamon, 1/8 tsp ground red pepper, 3/4 tsp kosher salt, 1/2 tsp dried rubbed sage
  • Produce: 4 large Rome apples, 3/4 cup finely chopped yellow onion , 1/3 cup finely chopped carrot, 3 garlic cloves, 1/3 cup dried cranberries, 3 Tbsp minced green onions
  • Dairy: 1 1/2 Tbsp butter, 1/2 cup shredded Swiss cheese
  • Grains/Nuts: 1/3 cup uncooked brown rice, 1/4 cup chopped walnuts
  • Other: 2/3 cup fat-free, lower-sodium chicken broth, 1/3 cup apple cider, pastry brush, large skillet, small skillet, baking sheet, broiler, broiling pan



  • Preheat oven to 350.
  • Core the apples.
  • Using a small spoon, carefully scoop out centers of apples, leaving a 1/2-inch-thick shell.
  • Chop the scooped out apple flesh.
  • Melt 1 Tbsp butter.
  • Use pastry brush to paint the inside of apples with melted butter.
  • Place apples on a baking sheet, and bake at 350° for 25 minutes or until just tender.


  • Bring broth to a boil in a saucepan.
  • Stir rice into broth.
  • Cover, reduce heat, and simmer 50 minutes.
  • Remove from heat and let stand 10 minutes.
  • Combine cranberries and cider in a microwave-safe bowl; microwave for 1 min and let stand for 10 minutes.
  • Add cranberry mixture to rice.


  • Remove casings from sausage.
  • Heat a small skillet over medium-high heat and add sausage.
  • Sauté 5 mins, stirring to crumble.
  • Remove from pan; drain.


  • Finely chop the yellow onion and carrot.
  • Mince the garlic cloves and green onion.
  • Heat a small skillet over medium-high heat and melt 1/2 Tbsp butter in it.
  • Add chopped apple, yellow onion, carrot, cinnamon and red pepper.
  • Sauté 4 mins then add garlic and sauté for 1 more min, stirring constantly.

Big Finish

  • Preheat broiler to high.
  • Toast the walnuts.
  • Combine sausage, rice mixture, onion mixture, walnuts, green onion, salt, and sage.
  • Put the baked apples on a broiling pan.
  • Scoop the delectable rice mixture into the apples, dividing it evenly among them so nobody feels sad.
  • Top stuffed apples with cheese.
  • Broil for 5 minutes or until golden.

Original recipe found on: Cooking Light

3/4 tsp kosher salt

JC’s Legendary Boeuf Bourguignon

6091_148417277558_6237384_nA lot of work, a long prep time, and the most incredible smelling kitchen you have experienced in a long time…this dish is legendary for a reason.


  • Meat: 6 oz bacon, 3 lbs lean stewing beef
  • Oils/Spices: 1 Tbsp olive oil, 1 tsp salt, 1/4 tsp pepper, 1/2 tsp thyme, 1 bay leaf
  • Baking: 2 Tbsp flour
  • Produce: 1 carrot, 20 small white onions, 2 garlic cloves, 1 lb fresh mushrooms, fresh parsley sprigs
  • Other: 3 cups Chianti, 3 cups brown beef stock, 1 Tbsp tomato paste, oven-safe casserole/dutch oven, large sauce pan, large sieve or strainer



  • Preheat oven to 450.
  • Slice one of the onions and set aside.
  • Slice the carrot.
  • Mash 2 cloves of garlic.6091_148417282558_4353205_n
  • Crumble the bay leaf.
  • Cut the beef into 2 inch cubes and dry in paper towels (it will not brown properly if it is damp).

Seasoning the Pot

  • Simmer bacon for 10 mins in 1.5 quarts of water. Drain and dry.
  • Sauté the bacon in oil in dutch oven for 2 to 3 mins to brown lightly. Remove to a side dish with a slotted spoon and leave bacon fat and oil in the pot.
  • Reheat dutch oven until it is almost smoking. Add beef to sauté, a few pieces at a time until nicely browned on all sides. Remove with slotted spoon and set aside with the bacon.


  • In the same fat, brown the carrot and sliced onion.
  • Drain the vegetables and dispose of the oil.
  • Return vegetables to pot.


  • Return bacon and beef to the pot with the vegetables and toss with salt and pepper.
  • Sprinkle flour on the beef and toss to coat lightly.
  • Put the dutch oven in the preheated oven for 4 mins.
  • Remove from oven, toss the meat and return to oven for 4 more mins to brown the flour and create a light crust on the beef.
  • Remove from oven, and turn down temp to 325 .


  • To the meat, add the the wine and enough stock to barely cover. Stir slowly.
  • Add the tomato paste, garlic, thyme and bay leaf.
  • Bring to simmer on top of the stove.
  • Cover the pot and return to oven. Regulate heat so liquid simmers
    very slowly for 2 1/2 to 3 hrs. The meat is done when a fork pierces it easily.6091_148417312558_6689998_n

Onions and Mushrooms (while beef is in the oven):

  • Brown-braise the 18 of the onions in beef stock.
  • Quarter the mushrooms and sauté them in butter.
  • Set them aside until needed.

The Big Finish (when meat is tender):

  • Pour all contents of the dutch oven into a sieve set over a saucepan.
  • Wash out the dutch oven and return the beef and bacon to it.
  • Distribute the cooked onions and mushrooms over the meat.
  • Skim fat off the sauce. Simmer sauce for a min or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few Tbsp of stock or canned bouillon. Taste carefully for seasoning.
  • Pour the sauce over the meat and vegetables.

Immediate Serving:6091_148417317558_7722807_n

  • Cover the dutch oven and simmer for 2 to 3 mins, basting the meat and vegetables with the sauce several times.
  • Serve in this pot, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

Later Serving:

  • Bring dutch oven to room temperature, then cover and refrigerate.
  • About 15 to 20 mins before serving, bring to simmer, cover, and simmer very slowly for 10 mins, occasionally basting the meat and vegetables with the sauce.
  • Serve in this pot, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley

Original recipe found in Julia Child’s Mastering the Art of French Cooking


The Famous Black Turkey

275_25787832558_5866_nThis classic recipe can be found under many names. The key is that the bird comes out of the oven looking destroyed and charred to a crisp. This makes for a good prank or conversation starter at the holiday party. As people check out the roasting turkey they will think you have lost your mind. Peel back the burned skin, however, for the juiciest, softest turkey meat you literally have ever tasted. No other cooking method will produce turkey meat like this – not frying, not brining, not bagging. I first made this in college for a family meal and was so lauded that I have repeated the feat every year since. I have brought it to family dinners, friends’ holidays, and holiday meals for many at my home.

This recipe calls for a huge bird, makes a lot of leftover stuffing, and truly takes a lot of work. You will be in the kitchen for a while before this baby goes in the oven, and every 15 mins thereafter with your trusty turkey baster. If you are brave and committed, give this turkey a try. You won’t regret it, and your dinner guests will talk about it for years to come.


  • Meat: 1 turkey, 3/4 lb ground veal, 1/2 lb ground pork
  • Oils/Spices: 1/4 tsp basil, 2 bay leaves, 2 tsp black pepper, 2 tsp caraway seed, 2 tsp celery seed, 1/2 tsp chili powder, 4 headless garlic cloves, 1/2 tsp ground coriander, 1/2 tsp mace, 1/2 tsp marjoram, 2 tsp hot dry mustard, 2 1/2 tsp oregano, 4 Tbsp parsley, 1 Tbsp poultry seasoning, 2 tsp poppy seed, 3/4 tsp sage, 1 Tbsp salt, 1/2 tsp savory, Tabasco, 3/4 tsp thyme, 1/2 tsp turmeric
  • Dairy: 4 eggs, 1/4 lb butter
  • Produce: 7 cloves of garlic, 1 apple, 1 orange, 1 lemon, 4 lrg onions, 6 celery stalks, some preserved ginger, onion juice
  • Other: 1 qt apple cider, 1 lrg can crushed pineapple, 2 cans water chestnuts, 1 can unseasoned bread crumbs, cheap red wine (optional), roasting pan, baster, kitchen twine


  • Preheat oven to 500.
  • Rub your turkey inside and out with salt and pepper.

Basting Fluid

  • Find a brave soul to chop the gross innards and put them into a large pot with the neck, 1 garlic clove, 1 bay leaf, coriander and some salt.
  • Add 5 cups of water to the pot and simmer on low.
  • After about an hour, add a quart of cider to the simmering basting fluid.


  • Dice the apple and orange.
  • Grate the lemon rind.
  • Chop the preserved ginger.
  • In bowl #1, combine pineapple, water chestnuts, apple, orange, lemon zest, and ginger.
  • Chop onions and celery.
  • Crush bay leaf and 5 garlic cloves.
  • In bowl #2, combine mustard, caraway seed, celery seed, poppy seed, black pepper, oregano, mace, turmeric, marjoram, savory, sage, thyme, basil, chili powder, poultry seasoning, parsley, salt, cloves, crushed bay leaf, chopped onions, Tabasco, crushed garlic and celery.
  • In bowl #3, combine breadcrumbs, veal, pork and 1/4 lb butter.
  • In bowl #4, combine bowls 1-3 together and mix well.
  • Stuff the bird, truss it with kitchen twine, and put it breast down directly on the rack of the red hot oven.


  • In bowl #5, make a paste with four egg yolks and lemon juice.
  • Add 1tsp mustard, a crushed garlic clove, onion juice and enough flour to make a stiff paste.
  • When the bird is just beginning to brown all over, remove from oven and paint all over with the paste using your pastry brush. Only use enough to cover the bird once.
  • Turn oven down to 350.
  • Put turkey in roasting pan and return it to the oven.
  • When the paste sets, remove turkey and paint again with more paste. Return to oven.
  • Repeat this process until all the paste has been used.


  • Once all paste has been used, and last painting has set, baste the turkey with your fluid for the first time.
  • Roast bird about 15 mins for every pound of turkey, basting every 15 minutes. This is a pain but very important.
  • Don’t let the juice under the turkey dry out, burn, or become thin…always baste with the stovetop fluid. If you run out, use some cheap red wine.


  • Add cornstarch to the remaining basting fluid to make a gravy.
  • Peel back the burnt skin to reveal turkey meat so juicy and tender it will fall right off the bone.
  • Serve chunks of turkey with a scoop of the stuffing and some gravy.
  • Brace yourself for a standing ovation.

Original recipe found on: European Cuisines

The Best Mac and Cheese Ever

Enough said.


  • Oils/Spices: 1/4 tsp dry mustard, dash salt and pepper
  • Baking: 3/4 cup dry bread crumbs, 1 tbsp AP flour
  • Dairy: 4 tbsp butter, 1 1/2 cups milk, 2 cups shredded Cheddar cheese
  • Produce: 1 small onion
  • Other: 8 oz macaroni, casserole dish (about 2 quarts)


  • Preheat oven to 350.
  • Mince the onion.
  • Melt 2 tbsp butter.
  • Grease the casserole dish.
  • Place the bread crumbs into a small bowl and mix well with the melted butter; set aside.
  • Bring a large pot of lightly salted water to a boil.
  • Add macaroni and cook for 8 to 10 minutes or until al dente; drain, then place into prepared casserole dish.
  • While the pasta is cooking, melt remaining butter in a saucepan over medium heat.
  • Stir in the minced onion and cook until the onion softens and turns translucent (about 5 mins).
  • Stir in the flour, pepper, salt, and dry mustard until combined thoroughly.
  • Pour in the milk and bring to a simmer.
  • Simmer, stirring constantly until the milk has thickened (about 10 mins).
  • Remove milk from heat and stir in the cheese until melted.
  • Pour cheese sauce over the macaroni, then sprinkle evenly with buttered bread crumbs.
  • Bake until the top is golden and bubbly (about 20 mins).

Original recipe found on Sadler’s Smokehouse

Pumpkin Fondue

Warning, this dish is soooo rich!  It is really fun to make, and really delicious, but very rich and heavy. Would pair well with a great salad and crusty bread.  We made this every Halloween, but I’ve thought it would be fun to make for a formal dinner party in individual sugar pumpkins at each place setting.


  • Oils/Spices: 1/2 teaspoon grated nutmeg, 1 tablespoon olive oil, some salt and pepper
  • Produce: 1 (7-lb) orange pumpkin
  • Dairy: 1 1/2 cups heavy cream, 2 1/2 cups coarsely grated Gruyère (6 oz), 2 1/2 cups coarsely grated Emmental (6 oz)
  • Other: 1 cup reduced-sodium chicken or vegetable broth, 1 (15-inch) piece of baguette, cut into 1/2-inch slices, pastry brush, roasting pan


  • Preheat oven to 450°F with rack in lower third.
  • Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp, about 7 minutes.
  • Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Clean out the pumpkin and season inside with dash of salt.
  • Whisk together cream, broth, nutmeg, dash salt, and dash pepper in a bowl.
  • Mix together cheeses in another bowl.
  • Put a layer of toasted bread in bottom of pumpkin.
  • Cover bread with about 1 cup cheese and 1/2 cup cream mixture.
  • Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture.
  • Cover pumpkin with top and put in an oiled small roasting pan.
  • Brush outside of pumpkin all over with olive oil.
  • Bake until pumpkin is tender and filling is puffed, about 75 to 90 mins.

Original recipe found on: Gourmet

Cranberry Relish

This side also makes a nice cranberry sauce with a holiday meal. We like to use it as a relish with Snowbird Chicken in the winter. Your kitchen will smell wonderful when this is simmering on the stove!


  • Oils/Spices: 1 cup white sugar, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg
  • Produce: 1 (12 ounce) package fresh cranberries, 1 orange, 1 apple, 1 pear
  • Other: 1 cup chopped pecans


  • Peel and puree the orange
  • Peel, core and dice the apple and pear
  • In a medium saucepan, boil water and sugar until the sugar dissolves.
  • Reduce the heat to simmer, and slowly stir in all remaining ingredients.
  • Cover and simmer for 30 minutes, stirring occasionally, until the cranberries burst.
  • Remove from heat, and let cool to room temperature.

Original recipe found on: