Summer is out, and Fall is in! This means it's apple season. This week, I made Apple Butter in my crock pot. It was so easy that I felt like I cheated on the challenge. Peel and quarter apples then dump them into the crocker for 8 hours with cinnamon, nutmeg, and brown sugar. After work, I pureed them and gave Matt a little taste that night. He was laying in bed later talking about how excited he was to have some english muffins and apple butter for breakfast the next morning. 😍 I could eat this on pancakes, ice cream, crepes, or just by the spoonful. Highly recommend!
Recipe from Closet Cooking on Pintrest:
It's easy to go sweet when you think of different ways to prepare apples. So I went to the ever so trustworthy Pintrest for a not so sweet apple recipe.
Lots to choose from. This was the one that appealed to both myself and the husband. The end result was dee lish ous.. The flavor combination was really fantastic. The rosemary balsamic on the apples.. mmm mmm good.
Oh.. I still made a sweet apple recipe. You'll have to check back tomorrow for that.
Rosemary Balsamic Sheet Pan Chicken with Bacon and Apples
I marinaded for about 15 minutes. I think the next time I might prep the night before and add the brussel sprouts to marinade with it.
I got so excited about this that I had difficulty deciding which apple recipe to use. Perhaps I will send more than one this week. We shall see. Now this recipe is a favorite of mine. Most of the time I have all of the ingredients on hand. I altered it slightly but it's so easy and comforting. As the cooler weather approaches I feel some of you may find yourself making this for lunch or a light dinner.
From Apples by Olwen Woodier
You can make this with leftover chicken and rice as well.
2 tablespoons olive oil or butter
1 medium carrot, chopped
1 medium onion, chopped
1 small stalk of celery, chopped (I toss in the leaves as well)
1 medium apple (Granny Smith, Newtown Pippin, Braeburn, Stayman)
2 tablespoons all-purpose flour
3 teaspoons curry powder
5 cups chicken or vegetable stock
1 cup cooked rice (I used orzo)
1/2 cup heavy or light cream (I used a dollop of plain Greek yogurt)
1. Heat the oil in a 3-quart saucepan and saute the carrot, onion, and celery for 5 minutes.
2. Peel, core, and dice the apple. Stir into the vegetables and saute for 5 minutes.
3. Stir in the flour and curry powder.
4. Gradually pour in the stock and bring to a boil. Reduce the heat, cover the pan, and simmer for 20 minutes.
5. Add the rice and simmer for 10 minutes longer. Remove from the heat.
6. To scald the cream (if using), heat it in a small saucepan to just below boiling(tiny bubbles will form at the edge of the liquid). Add to the soup and serve.
As I was typing this up I began to wonder if I've contributed this recipe to Saturday Bites before. If so, I apologize. However, I did alter it slightly so. .
Apples! Peace out!
Happy Apple season!!
Nikita, Georgia and Amy
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