- Preheat your oven to 350°F
- Mix together the oats, Truvia, pumpkin pie spice, vanilla extract, lemon juice, and almond extract.
- Core the apples. Optional, carve the tops into cups.
- Fill the apples with your dry oat mixture.
- Pour about 1/2 inch of chai tea into the bottom of the baking dish.
- Top each apple with a pat of butter.
- Top the pat of butter with any remaining mixture.
- Tent your baking dish with Aluminum Foil this will help to steam the apples.
- Bake--covered--for 35 minutes.
- Remove the foil and bake for another 10 minutes uncovered.
- Take your apples out of the oven. Let them sit for 5-10 minutes.
- Enjoy!
Saturday, November 21, 2020
Baked Apple Breakfast
Last Minute Mini-Thanksgiving Pantry Check
No matter how different this year's Thanksgiving celebrations are it is a good idea to double-check your pantry and kitchen supplies so that you are not left unprepared.
Arguably, given the imminence of future shutdowns and stricter distancing measures an inventory of your kitchen materials maybe even more important this year.
Here is a list of items to get you started on your own checklists:
Aluminum Foil: Aluminum Foil is the Swiss Army Knife of my kitchen. Not only can it tent your turkey, but it protects pie crusts from burning, helps to scrub dishes if your steel wool is no longer doing the trick, helps to move heavy furniture to make space for games (nope not kidding, look it up), and in lieu of a chisel or hammer, soften up that brick of sugar that's been hiding out in your pantry since last Thanksgiving.*
Garbage Bags: Check your supplies. Aside from the obvious, I've also used garbage bags as a tarp for easy crafts cleanup. Consider adding to your Thanksgiving traditions with some crafting activities.
Kitchen Timers: That's right timerS plural! If you're cooking different parts of your meal at the same time, it is even MORE important to keep track of your individual components. As the self-proclaimed queen of "crispy not charred" dinners I declare it absolutely essential that you invest in at least two kitchen timers.
Paper Towels: Because sometimes spills are guaranteed...
Meat Thermometer: Helps to make sure that you cook your turkey thoroughly while keeping it juicy and not dry.
Food Processor: Chop. Slice. Mix. Blend. This machine is your best friend and secret weapon to speeding up your meal prep.
Placecards: Accent your table with personalized place cards. For fun you can write one thing you are thankful for/that you admire about the person assigned the card on the inside fold.
Oven Mitts: I'm often tempted to just use a dish towel, but I am tired of getting burn marks on the back of my hands.
Spirits: Make sure your cabinet is well stocked with spirits, mixers, and whatever you may need to fix a festive quarantini. Some ideas:
*Orange Bitters for Old Fashions
* Harney's Hot Cinnamon Spice Tea one of my FAVORITE teas, I use this as the base of my hot toddy's
* Simple Syrup a staple in many cocktails, it is fairly easy to make your own. A premade simple syrup is nice to have but not need to have.
* Fever Tree Light Tonic Water: as someone who likes a G&T I find other tonic waters a bit heavy, Fever Tree's Light Tonic Water is much more pleasant. They also have it in cans which you can finde here.
* Fresh Lime Juice : I use this in pretty much everything. You can't beat fresh squeezed lime juice.
Bar Tools: Specifically, a zester/channel knife helps to dress up your holiday spirits.
Candles: Recently I've really been into beeswax candles--there is something so calming about the flickering of the candlelight.
Hopefully, this list helps you think about your own holiday checklist and reminds you to order anything that you may need in time for the holiday.
*Sweet Tip: Take the brick of sugar, wrap in aluminum foil and toss it in the oven (set at 350 degrees F) for 3-5 minutes.
Sunday, August 18, 2019
Zucchini Fritters
Few notes on the ingredients: I used one SUPER sized zucchini after halving it and scooping out the seeds and overly pithy center. I also used cornstarch instead of flour. I also was VERY generous in my usage of dill and scallion and it didn't take away anything from the fritter, so feel free to be generous in your usage.
They are incredible and are definitely going to be an August staple in my kitchen
Ingredients:
2. medium zucchini shredded
1 tsp. salt
2 large eggs
2 large scallions
2 tablespoons minced fresh dill
1/2 cup crumbled feta cheese
1 med. garlic clove, minced or finely chopped
1/4 tsp. black pepper
1/4 cup cornstarch (or flour)
1/2 tsp. baking powder
3 tablespoons olive oil, plus some more if needed
Thursday, July 25, 2019
Hulk Salad Transforms into a Satiating Veggie Burrito
Friday, September 14, 2018
Cast Iron Skillet Chicken "Pot" Pie with Buttermilk Biscuit Topper
Two of my best friends picked up on this, somehow read my mind, and gave me mine as a Christmas gift last year (xox thanks D&K).
- Frozen buttermilk biscuits
- 1 1/2 c. chicken stock
- 1 c. whole milk
- 3 tbsp. all-purpose flour
- 1 1/2 tsp. adobo seasoning
- 1 chopped large onion - I prefer the Spanish onions
- 2 c. frozen veggies (corn, green beans, carrots, peas, whatever your pleasure)
- 3 tbsp. butter
- 2 c. shredded chicken (already cooked) You can use rotisserie or leftover roasted chicken
- 2 tbsp. chopped fresh flat-leaf parsley
- Salt to taste
- Shred your chicken, set aside
- Preheat your oven according to the directions on your packaged biscuits, for me, this meant 400 degrees.
- Place your burner on medium heat.
- Add the butter to your skillet and once it begins to bubble/froth, but before it browns, add your onions.
- Cook your onions until they begin to turn translucent and then add the rest of your frozen vegetables. I also added about 1/2 teaspoon of salt.
- Allow your vegetables to cook until the onions caramelize, and your vegetables soften, this should take about 2-4 minutes depending on the strength of your burner.
- While the veggies are on the stove top, whisk together your chicken stock, milk, flour, and adobo seasoning.
- Once your vegetables have softened slowly and gently stir in liquid mixture.
- You're going to want to bring your pan to a boil, reduce heat, and simmer, stirring often, until the mixture begins to thicken, which should take about 7 minutes.
- Once your pan begins to reduce, add your shredded chicken and fresh parsley, allow this to cook for about 5 minutes.
- Then add your uncooked biscuits to the top of your pan and pop your skillet into the oven on the middle rack.
- Cook the biscuits according to their package directions, mine took about 12 minutes watching them so that they won't brown too much.
[Serves about 4-5 people]
Wednesday, September 12, 2018
Dragon Tongue Bean Stir Fry
Wednesday, August 8, 2018
Caprese salad with kale pesto
Tomato.
While the stars of this dish are clearly the mozzarella and tomato, I wanted to try something a little different and I found this awesome Kale pesto recipe that was absolutely delicious!