Apple Crisp

Apple Crisp

PREHEAT OVEN: 350* F
PREP TIME: 20 MINUTES
COOK TIME: 45 MINUTES
SERVINGS: 6-8

Recipe courtesy of Real Simple

Recipe courtesy of Real Simple

INGREDIENTS

  • 6 Golden Delicious (about 3 pounds), peeled, cored, halved, and cut into 1/4 inch slices
  • 1/4 cup honey
  • 1/2 cup chopped pecans
  • 1 lime, zest and juice
  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 3 tablespoons unsalted butter, chilled and cut into small pieces
  • ice cream (optional)

DIRECTIONS

  • Heat oven to 350* F.
  • In a shallow dish, combine the apples, honey, pecans, lime zest and juice. Toss and set aside.
  • In a bowl, combine the flour, sugar, and butter. Using your fingertips, work the butter into the flour mixture until crumbly and sprinkle over the apples.
  • Using a baking sheet, lay apples with topping evenly. Bake until apples are tender and the topping is golden brown, about 45 minutes.
  • Remove from oven and let sit, covered, for 10 minutes.
  • Serve warm, with ice cream if desired, and enjoy!

Arroz con Pollo With Apples

Arroz con Pollo With Apples

PREP TIME: 40 MINUTES
COOK TIME: 25 MINUTES
SERVINGS: 4

Recipe courtesy of Real Simple

Recipe courtesy of Real Simple

INGREDIENTS

  • 2 large tart Granny Smith apples, unpeeled
  • 8 boneless, skinless chicken thighs
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 6 tablespoons olive oil
  • 1 green pepper, coarsely chopped
  • 1 yellow pepper, coarsely chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 14.5-ounce can diced tomatoes
  • 1 tablespoon paprika
  • 1/4 teaspoon red pepper flakes
  • 1 cup long-grain converted rice
  • 2 cups chicken broth
  • 1/4 teaspoon fresh flat-leaf parsley, chopped

DIRECTIONS

  • Quarter, core, and slice the apples into 1/4-inch-thick pieces; set aside.
  • Season the chicken with salt and black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook 4 minutes on each side or until golden brown. Remove the chicken and set aside, leaving the oil in the pan.
  • Add the green pepper, yellow pepper, onion, and garlic. Stir well and cook over medium heat until the vegetables are tender, about 10 minutes. Add the tomatoes and apples to the pan. Cook 8 to 10 minutes more. Stir in the paprika and red pepper.
  • Add the rice and cook, stirring, for 2 minutes. Add the chicken broth and bring to a boil over high heat. Reduce heat to medium-low, arrange the chicken on top of the rice mixture, and cover. Cook about 20 minutes or until the liquid is absorbed. Sprinkle with the parsley. 
  • Serve hot and enjoy!

Pan-Seared Salmon and Apple Salad

Pan-Seared Salmon and Apple Salad

SERVINGS: 4

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INGREDIENTS

HOMEMADE DRESSING:

  • 2 tbsp cider vinegar
  • 1 tbsp olive oil
  • 1/4 cup apple juice
  • 1/4 tsp salt
  • 1/8 tsp pepper

ENTREE INGREDIENTS:

  • 1 cup whole wheat penne pasta, dry
  • 4 4-oz salmon filets
  • 1 tbsp olive oil
  • 1/4 cup slivered Alabama red onion
  • 1/4 cup dried cranberries
  • 6 cups locally-grown field greens
  • 2 Alabama apples, thinly sliced

DIRECTIONS

  • Whisk dressing ingredients in a small bowl; set aside.
  • Cook pasta according to package directions; let cool.
  • Coat salmon with 1 tbsp olive oil. Place salmon in a non-stick skillet, skin-side down. Cook over medium-high heat for 3 minutes, loosening the salmon from the pan. Turn and cook samon 4-5 more minutes. Remove from pan.
  • In a large bowl, toss pasta, onions, cranberries, and field greens.

TO SERVE

  • Divide tossed salad on four plates. Remove skin from salmon and place on salad bed. Arrange apple slices around salmon.
  • Drizzle each salad with dressing and enjoy!