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.
- 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
This soup is very rich, smells amazing, and is fun to make.
- Oils/Spices: 1 tsp olive oil
- Baking: 2 cups AP flour, 2 cups cornmeal
- Produce: 3 Tbsp chopped fresh sage, 2 heads of garlic, 3 cups chopped onions, 3/4 cup chopped carrots, 1/2 cup chopped celery, 4 lbs butternut squash
- Dairy: 1/2 stick butter, 1/2 cup plus 1 tablespoon whipping cream
- Other: 6 cups canned low-salt chicken broth, tin foil, immersion blender
- Halve the garlic crosswise. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads.
- Wrap each tightly in foil; bake until tender, about 40 minutes.
- Cool garlic in foil.
- Peel and seed the squash.
- Cut squash into 1-inch pieces.
- Chop the sage, carrots, onions and celery.
- Melt butter in heavy large pot over medium heat.
- Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes.
- Add squash, broth and 2 tablespoons sage. Bring to boil.
- Reduce heat and simmer uncovered until squash is tender, about 25 mis.
- While vegetables are simmering, unwrap garlic.
- Squeeze from skin into small bowl. Discard skin and mash garlic with fork until smooth. Stir garlic into soup.
- Use immersion blender to bring the soup to a beautiful bisque.
- Stir in 1/2 cup cream.
- Season to taste with salt and pepper.
- Transfer soup to tureen or individual serving bowls. Drizzle with remaining 1 tablespoon cream.
- Sprinkle with remaining 1 tablespoon sage.
Original recipe found on: Epicurious
We made this with as part of a big fall feast with Winter Grain Pork and Baked Stuffed Apples. It would also be awesome with a spicy chili or hearty stew.
- Oils/Spices: 2 Tbsp baking powder, 1 tsp baking soda, 1 tsp kosher salt
- Baking: 2 cups AP flour, 2 cups cornmeal
- Dairy: 2 cups whole milk, 4 large eggs, 1 1/2 sticks unsalted butter, plus more for the pan
- Other: 3/4 cup pure maple syrup, 9×13 baking pan
- Preheat oven to 425.
- Melt and cool 1.5 sticks of butter.
- Use extra butter to grease the pan.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- Make a well in the center of the flour mixture and add the milk, eggs, ½ cup of the maple syrup, and ½ cup of the butter.
- Whisk together the wet ingredients, then incorporate the dry ingredients until just combined (do not overmix).
- Transfer the batter to the prepared pan and bake about 20 mins.
- Meanwhile, in a small bowl, combine the remaining ¼ cup of butter and ¼ cup of maple syrup.
- After removing the corn bread from oven, brush with the butter mixture.
- Cool completely in the pan, then cut into pieces.
Original recipe found on: Real Simple
We made these for a Cinco de Mayo dinner with sopas and tres leches cake. They are as adorable as they are delicious!
- Oils/Spices: ¼ cup chopped cilantro, 1–2 drops hot sauce, optional
- Produce: 3 small avocados, 3 small oranges, 2 cups radishes, 1 ½ cups romaine lettuce, 6 green onions, 3 Tbs. lime juice
- Dice the radishes.
- Finely chop the romaine lettuce.
- Finely chop the green onions.
- Chop the cilantro.
- Halve and pit the avocados.
- Use knife to remove peel and pith from oranges, then slice each orange into 4 slices.
- Cut each orange slice into 6 small triangular pieces. Add to avocado dice.
- Score each avocado half 7 times lengthwise and 7 times crosswise to dice.
- Scoop out avocado dice from shells with soup spoon, and place in large bowl. Set the shells aside.
- Add radishes, romaine, green onions, lime juice, cilantro, and hot sauce (if using) to bowl.
- Season with salt and pepper, if desired, and gently toss to coat.
- Scoop avocado mixture into avocado shells.
Original recipe found on: Vegetarian Times
- 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
Delicious little crisps to be used in myriad ways – in a sandwich, on a soup, over fish, on vegetables…be creative! We put these on burgers with some arugula, red onion and tomato to impressive effect!
- Oils/Spices: Freshly ground black pepper, smoked paprika, or cayenne, optional
- Dairy: 3 oz Parmigiano-Reggiano
- Other: cheese grater, parchment paper, cookie sheet, spoon
- Preheat oven to 300.
- Grate cheese.
- Line cookie sheet with parchment paper.
- Place grated cheese, by tablespoons, in mounds onto cookie sheet.
- Flatten out mounds with the back of a spoon, making sure they are at least 4 inches apart.
- Season with pepper, paprika, or cayenne, if desired.
- Bake 5 to 6 minutes or until golden.
Original recipe by Alton Brown
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
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: allrecipes.com
A summery salsa perfectly paired with Salt Crust Chicken, this mix would also work with warmed pita, a pork dish, or perhaps even a baked brie! It isn’t a “chips” type of salsa, it’s really more of a tapenade. However you use it, you will love it and it looks beautiful, too.
- Oils/Spices: 2 fresh thyme leaves, 1 tsp crushed red pepper flakes, dash coarse salt, dash freshly ground black pepper, 1 cup EVOO
- Produce: 1⁄2 cup pitted Kalamata olives, 1 tbsp rinsed and dried capers, 1 garlic clove, 1 yellow bell pepper, 1 green bell pepper, 1 small red onion, 1 orange
- Whisk, zester/grater, optional food processor
- Mince the olives, capers, garlic, thyme peppers and onion – a food processor makes this super quick and easy.
- Grate about 1⁄2 tsp of orange zest.
- Combine everything except the oil in medium bowl.
- Whisk in olive oil in a slow, steady stream.
- Chill until ready to use.
Original recipe found on: It’s All Delicious