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

Winter Grain Pork

Delicious! Fun to make, especially if you have never used Farro before. The Whole Foods clerk was stumped when asked for help finding this grain, but eventually discovered it with the barley. We made this with Maple Cornbread and Baked Stuffed Apples on a chilly evening.


  • Meat: 2 (1-pound) pork tenderloins
  • Oils/Spices: 1 (3-inch) cinnamon stick, 1 1/2 Tbsp olive oil, 1 1/4 tsp kosher salt, 3/4 tsp ground black pepper, 1 tsp sherry vinegar, 1/8 tsp ground allspice 1/8 tsp ground cloves
  • Produce: 3/4 cup minced onion, 1 garlic clove, 1/2 cup dried figs, 1/4 cup fresh flat-leaf parsley
  • Dairy: 1 egg, lightly beaten
  • Grains: 2/3 cup uncooked farro
  • Other: 2 cups water, saucepan, medium skillet, plastic wrap, toothpicks, large ovenproof skillet


  • Trim the pork.
  • Mince the onion and garlic.
  • Chop the figs and parsley.
  • Lightly beat the egg.
  • Combine water, farro and cinnamon stick in a saucepan.
  • Bring to a boil, then cover and simmer until tender (about 20 mins).
  • Drain farro and discard cinnamon stick.
  • Heat 1 1/2 tsp olive oil in a skillet over medium heat.
  • Add onion to skillet and sauté 6 until tender (about 6 mins).
  • Add garlic to skillet and sauté 1 minute, stirring constantly.
  • Combine farro, onion mixture, figs, parsley, 1/2 tsp salt, 1/4 tsp pepper, sherry vinegar, allspice, and cloves in a medium bowl.
  • Preheat oven to 425°.
  • Slice pork lengthwise, cutting to ((but not through) other side. Open halves.
  • Place pork between sheets of plastic wrap; pound to 1/4 inch.
  • Top pork with farro, and leave 1/2-inch border.
  • Roll pork, starting with long side and secure with picks.
  • Sprinkle the pork evenly with 3/4 tsp salt and 1/2 tsp pepper.
  • Heat 1 Tbsp olive oil in a large ovenproof skillet. Add pork and cook for 6 mins, browning all sides.
  • Place pan in oven and bake pork at 425° for 15 mins or until a thermometer registers 145°.
  • Remove pork from pan; let stand 5 minutes.
  • Slice and enjoy!

Original recipe found on: Cooking Light

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


Salt Crust Chicken

Ready for the oven!

Ready for the oven!

This is our favorite way to make chicken – it’s fun, it’s unexpected, and produces the juiciest poultry you have ever tasted. Despite the name, you will not taste salt when you eat this chicken. The salt – and yes, you really do need 9 pounds of salt for a 3-4 pound chicken – will form a rock hard crust, locking in every bit of juice and flavor in the chicken.  When it is done roasting, you will crack the salt with a hammer (awesomely fun!), peel off the skin, and lift out the bird. The meat will fall off the bone in delicious chunks.  Enjoy!

In the summer, serve this meat with Salsa Lucia and corn on the cob. In the winter, serve with Cranberry Relish and call it “Snowbird Chicken“. This is great to make with new friends, with kids, or just when you’d like to try something out of the ordinary.


  • Meat: 1 chicken, about 3-1⁄2 pounds
  • Oils/Spices: 2 fresh bay leaves, 9 pounds kosher salt (three 3-pound boxes)
  • Produce: 5 fresh thyme sprigs, 4 unpeeled garlic cloves, 1/2 orange
  • Other: Rubber gloves, roasting pan, big basin or bucket, oven-proof meat thermometer, pastry brush, rolling pin or mallet, newspaper


  • Preheat oven to 500.
  • Rinse chicken and pat chicken dry with paper towel.
  • Put thyme, garlic, bay leaves and juiced/seeded orange inside chicken.
  • Empty salt into a big, clean, bucket or basin.  Put on rubber gloves.
  • Add 2 cups of water to salt and toss with gloved hands until it all feels like barely damp snow. Add more water, if needed, by 1 cup at a time so you don’t overdo it.
  • With the damp salt, make a 1-inch deep bed in the bottom of the roasting pan. Tamp it down so it is tightly packed.
  • Put the chicken in the middle of the pan, on top of the salt bed, and stick the thermometer in the thickest part of the thigh.
  • Cover chicken completely with remaining salt, tamping it down so it is completely encased with no cracks or bare spots.
  • Put pan in oven and roast for one hour, until internal meat temperature is 175 degrees.
  • Take out of oven and let rest for 10 mins.
  • Spread newspaper out on clear counter or table top and keep a trash can nearby.
  • Crack the crust with a rolling pin or mallet, throwing away the big chunks as they come off – this is a messy job but a lot of fun!
  • Use pastry brush to remove the skin from the chicken and keep any salt off the bare bird.
  • Lift chicken out of salt bed, cut, and serve!

Original recipe found on: It’s All Delicious