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Fall is upon us and with it an abundance of fresh apples. One of our favorite fall treats is fried apples. They are so easy to make and add something special to a slow Saturday morning brunch or a delicious fall pork roast dinner.
An iron skillet (amazon link) is my favorite for frying apples or pears. It helps to give a nice caramelization and is so easy to clean afterwards with just hot water and a quick scrubbing.
There isn't much to making fried apples. I fill a skillet with sliced apples, add a couple tablespoons butter and start cooking. As I am cooking, I add a light sprinkling of sugar and cinnamon. I have been using coconut sugar and depending on the sweetness of your apples you may not need much sweetener or any at all.
You don't really need a recipe for this, but here is the general idea.
Ingredients: Apples, maybe 6 or so, whatever fills your skillet (We use a dozen or more for our large family of 6 and use more butter for more apples) 2 T. butter, you can use more or less Cinnamon, I just shake some in a couple of times while cooking Sugar, optional. I lean towards less because you don't need much. I have been using coconut sugar, but you can use granulated or brown sugar too. Melt the butter in the skillet. Add the rest of the ingredients and cook over medium heat until the apples are fork tender and start to caramelize. Stir from time to time to help apples cook evenly. If needed, turn up the heat towards the end to help the apples caramelize a little until lightly browned.
My husband bought this heavy duty, professional quality apple slicer and corer from a local hardware store that previously offered it as a rental item. He got a great deal on it and it is handy when slicing lots of apples. You can see how it works in the video.
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I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.
This broccoli, chicken, and cauliflower "rice" casserole is a family favorite in our house. The boys love it and come back for seconds plus it is lower in carbs since the "rice" is actually cauliflower.
This is such an easy meal to put together too since I use budget friendly canned chicken and frozen broccoli. Simply open a can, drain and mix in the chicken and open a bag of frozen broccoli and mix in. So easy! Cauliflower is actually pretty simple to make too...just boil it, then dice it. If cauliflower is not your thing, you could substitute rice, but the nutrient rich cauliflower is really good. The sauce is a simple stovetop sauce. Throw it all together and you have a delicious broccoli, chicken, and cauliflower "rice" casserole that your family will love.
When making this casserole I use Cabot Vermont Seriously Sharp Cheddar Cheese. A good sharp cheddar gives such good flavor to the sauce and compliments the other ingredients.
Did you know Cabot is a cooperative owned by 800 farm families throughout New England & New York and 100% of profits go back to the farmers? My husband and I both come from farm traditions. We didn't grow up on farms, but our parents did. My grandpa and uncle were dairy farmers and it is a hard job that never quits. Cows don't go on vacation, they need to be milked, fed, and cared for everyday. I appreciate farming and rural life and the hard work that goes into it and am happy to support farmers.
Broccoli, Chicken, and Cauliflower “Rice” Casserole
Serves: 8 Ingredients: 1 large head of cauliflower 2 Tbsp. butter 1/4 cup finely diced sweet onion 2 oz. cream cheese 1 1/2 tsp. Dijon mustard 1/4 tsp. garlic powder ¼ tsp. cayenne pepper 1/2 tsp. salt 1 cup heavy whipping cream 8 oz. Cabot Vermont Seriously Sharp Cheddar Cheese, shredded 12 oz. bag frozen broccoli florets 12.5 oz. can chicken breast, drained Fresh ground salt & pepper Preheat oven to 400 degrees F. 1. Cut cauliflower into large pieces. Boil cauliflower until fork tender. Drain in a colander and leave cauliflower in the colander to drain off more moisture while preparing the cheese sauce. 2. In a skillet sauté onion in the butter over medium heat until transparent. 3. Meanwhile, shred cheese, set aside. 4. Chop cooked cauliflower, small to “rice” it. Set aside. 3. To the skillet, add cream cheese, Dijon mustard, garlic powder, salt, heavy whipping cream and stir to combine. The cream cheese will melt into the other ingredients. Cook over low to medium heat for a couple of minutes until bubbling. 4. Stir the shredded sharp cheddar cheese into the sauce. 5. Spray a large casserole dish or a 9 X 13 pan with olive oil or cooking spray. 6. Combine the cheese sauce, cauliflower, broccoli, and chicken. Spoon into prepared casserole dish. Salt & pepper the top to taste with fresh ground salt & pepper. 7. Bake for 20-25 minutes until golden and bubbly.
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Butternut squash is one of my favorite vegetables so I was so excited when we were able to grow it in the garden this year. Unfortunately, our yield was low due to squash bugs killing the plants, but we have a few butternut squash tucked away for winter. If you know of a remedy for squash bugs that doesn't harm bees, I am all ears:).
Roasting butternut squash is super easy once you get the squash peeled and cubed. I use a vegetable peeler to peel it, then cut it in half lengthwise, then scoop out the seeds. I then cube the squash.
Roasted butternut squash is so good my kids clean their plates and come back for more.
You want to spread the squash out on a large baking sheet that has been spritzed with olive oil. Spread it out so that the squash can caramelize. Then sprinkle with fresh ground salt and pepper. Bake until tender and caramelized, then to really take it up a notch sprinkle with fresh snipped rosemary. The rosemary makes it truly amazing. This will be your signature "company is coming" side dish.
Herbs are so easy to grow too. I have a couple of big pots on the back patio full of mixed herbs so that I can just snip what I need as I need it. They are actually really pretty in big mixed pots providing ornamental beauty to the patio in addition to flavoring our food.
Serves 4-6
Ingredients: Large butternut squash Olive oil (spritzer that I use, amazon link) Fresh ground salt and pepper Fresh rosemary leaves, chopped (at least a T.) 1. Preheat oven to 400 degrees F. 2. Cut off ends of butternut squash, then peel. Slice in half lengthwise, scoop out seeds, then cube squash. 3. Spritz baking sheet with olive oil. Spread squash out on the baking sheet. Spritz squash with more olive oil. Salt and pepper squash to taste. 4. Bake for 15 minutes. Flip squash, then bake for another 10 to 15 minutes until squash is tender and caramelized. 5. Remove from the oven and finish with a sprinkling of chopped fresh rosemary leaves.
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My parents grow a large garden every year. They always grow yellow crookneck squash and I remember my mom making squash cake when I was a child. It was always such a yummy way to eat squash. This delicious cinnamon and vanilla flavored squash cake with the texture of a fluffier zucchini bread is one of my family's favorites!
I have made squash cake a few times over the years, but this summer I have made soooooo much squash cake. With a garden full of squash and four boys who can finish a cake in no time, I found myself whipping up more cakes than I can count.
This little cake is so easy to throw together. Although grating squash is not my favorite thing to do so I use my food processor (amazon link) to make quick work of it. I usually grate more than I need and store the extra in the fridge for a day or two until I bake another cake.
You can use granulated white sugar or coconut sugar to make this cake. To be honest, I like it better with coconut sugar. It's a healthier option and I think it is too sweet when made with white sugar, but just right when made with coconut sugar.
I am a little lazy when making this simple snack cake and only spray olive oil or brush some coconut oil in the pan. It sticks a little which you can see, but it's good enough for me since it always come out of the pan. If you want to do things properly, you should probably use nonstick cooking spray or grease and flour the pan to prepare it for batter. I always use this square baking pan which is a 9 X 9 or 10 X 10 inch pan. Either size should work fine for the one hour baking time.
Squash Cake
Ingredients: 1 cup coconut sugar or granulated white sugar 3/4 cup coconut oil (melted) 1 1/3 cup all purpose flour 1 tsp. salt 1 1/4 tsp. baking soda 1 1/4 tsp. baking powder 1 1/4 tsp. cinnamon 2 cups grated yellow crookneck squash 3 eggs 1 tsp. vanilla 1. Preheat oven to 300 degrees F. 2. Mix all together and pour into prepared baking pan. 3. Bake for one hour or until cake springs back when lightly touched.
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Disclosure: This post is sponsored, but all opinions are honest and are my own. #WEGGSDAY
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon and affiliated sites.
How do like your eggs on Wednesday? Celebrate #Weggsday with these delicious BLT Egg Sliders. Layers of crisp bacon, fresh tomatoes, lettuce, and homemade guacamole sandwiched between cold hard boiled eggs make these sliders your easy weekday go-to for lunch, dinner or anytime in between.
I love cold hard boiled eggs in the heat of summer. They are one of my favorite breakfasts, lunches or snacks. Plus eggs are a nutritional powerhouse, with one egg containing 6 grams of high-quality protein and nine essential amino acids, all for 70 calories.
We love these BLT egg sliders. They are such an easy, delicious, and healthy meal or snack on warm summer days. For more inspiring #weggsday recipe ideas visit The Incredible Egg.
These are so easy to make. Boil some eggs ahead of time so they have time to chill. Prepare a small batch of easy homemade guacamole or use store-bought. Cook some bacon until crisp. I microwave it and it is so easy. Slice or tear a couple of slices of romaine lettuce into small pieces. Slice small or cherry tomatoes into round slices. Then just slice the eggs in half, spread with some guacamole and layer on the good stuff. Finish with some fresh ground salt and pepper.
Serving hint: These BLT egg sliders do tend to roll a little, but sit really well next to each other in a sided dish.
Serves 6
Prep Time: 30 minutes plus time to boil and chill eggs Ingredients: 12 boiled eggs 2 to 3 small tomatoes or a pint of cherry tomatoes 2 leaves romaine lettuce, each torn into 6 small pieces 4 slices cooked, crisp bacon, each slice torn into 3 pieces Decorative picks to hold the eggs together Fresh ground salt & pepper Small batch easy guacamole 1 ripe avocado Juice from 1/2 lime (gentle squeeze to taste) Fresh ground salt For small batch guacamole mash the avocado and add fresh lime juice and salt to taste. 1. Slice boiled eggs in half. Leave the yolks in the whites. 2. Spread guacamole on one egg half. 3. Layer tomatoes, lettuce, and bacon in eggs like a sandwich. 4. Hold together with decorative picks. 5. Salt and pepper egg sliders to taste
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We recently picked a bushel of pears from a friend's pear tree so I have been making pears all kinds of ways. This morning, I made waffles and decided to make fried pears the same way I make fried apples. Fried pears or apples are so easy you don't even need a recipe.
I peeled these pears because the skins are so thick, but you can also just slice the pears and leave the skins on.
An iron skillet (amazon link) is my favorite for frying pears or apples. It helps to give a nice caramelization and is so easy to clean afterwards with just hot water and a quick scrubbing.
Tender, caramelized fried pears are the perfect side for breakfast, brunch, or dinner. Enjoy over waffles or alongside a juicy pork roast for a delicious end of summer treat.
You don't really need a recipe for this, but here is the general idea.
Ingredients: Pears, maybe 6 or so, whatever fills your skillet 2 T. butter, you can use more or less Cinnamon, I just shake some in a couple of times while cooking Sugar, optional. I lean towards less because you don't need much. I used about 2 Tbsp. in this skillet to get the pears to juice. Melt the butter in the skillet. Add the rest of the ingredients and cook over medium heat until the pears are fork tender and start to caramelize. Stir from time to time to help pears cook evenly.
You might also like our favorite Pear Crisp.
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We love this baked cauliflower "mac" and cheese! It is such a treat and lower in carbs than traditional mac and cheese made with macaroni pasta. One cup of raw cauliflower contains only 5 grams of carbs and 3 of those grams are fiber.
Plus cauliflower is rich in vitamins and minerals. It is a very good source of vitamin C which boosts the immune system and it contains some of almost every vitamin and mineral that you need.
I think what makes this cauliflower "mac" and cheese so good is all the wonderful flavors that come together...butter, sweet onion, dijon mustard, garlic, salt, pepper, and sharp cheddar. The cream cheese and heavy cream give it just the right amount of richness. It is delicious, filling, and with all those nutrients packed inside you know you are serving something good.
This low carb baked cauliflower "mac" and cheese is the healthy and delicious comfort food you need.
Recipe note: It will be perfectly done after about 15 minutes in the oven, but to get that nice golden brown top, place the casserole on the top rack of the oven, set the temperature to broil, crack the oven door open and broil for a minute or two until you see a golden brown crisp on top. Be careful not to burn.
Low Carb Baked Cauliflower "Mac" & Cheese
Serves: 8 Ingredients: 1 large or 2 small heads of cauliflower 2 Tbsp. butter 1/4 cup finely diced sweet onion 2 oz. cream cheese 1 1/2 tsp. dijon mustard 1/4 tsp. garlic powder 1/2 tsp. salt 1 cup heavy whipping cream 8 oz. (2 cups) shredded sharp cheddar cheese Fresh ground salt & pepper Preheat oven to 375 degrees F. 1. Cut cauliflower into small 1/2 inch pieces. You want it to be small like macaroni noodles. Boil cauliflower until fork tender about 5-6 minutes. Drain in a colander and leave cauliflower in the colander to drain off more moisture while preparing the cheese sauce. 2. In a skillet sauté onion in the butter over medium heat until transparent. 3. Add cream cheese, dijon mustard, garlic powder, salt, heavy whipping cream and stir to combine. The cream cheese will melt into the other ingredients. 4. Remove from heat and stir in the shredded sharp cheddar cheese. 5. Spray a large casserole dish or a 9 X 13 pan with olive oil (amazon link) or cooking spray. 6. Combine the cheese sauce and cauliflower and spoon into your casserole dish. Salt & pepper the top to taste with fresh ground salt & pepper. 7. Bake for about 15 minutes until heated through and bubbly. 8. To toast the top, place under the broiler on the broil setting for 1-2 minutes until lightly browned.
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Disclosure: This post is sponsored, but all opinions are honest and are my own. #WEGGSDAY
How do you like your eggs on Wednesday? Celebrate #Weggsday with old fashioned potato salad made with fresh hard boiled eggs. One of my favorite foods of summer is good old fashioned potato salad. This potato salad recipe is a keeper! Your family will love it and it's good enough to share.
My favorite way to eat eggs in the heat of the summer is hard boiled. Cold, chopped hard boiled eggs add so much flavor and nutrition to potato salad. Did you know eggs are a nutritional powerhouse, with one egg containing 6 grams of high-quality protein and nine essential amino acids, all for 70 calories? Plus, eggs are one of the few natural food sources of Vitamin D.
We love this creamy potato salad full of fresh vegetables, eggs, and the most delicious dressing. It's the perfect side dish for warm summer days. For more inspiring #weggsday recipe ideas visit The Incredible Egg.
Since we love this potato salad so much and we are a family of 6, I double this recipe. I make a single batch of the French dressing because you only need 1/4 cup (1/2 if doubling) for the potato salad and the dressing makes about 3/4 cup. If making this for guests or a family pot-luck, I would double the potato salad recipe. When I make a double batch for our family, we have leftovers for another meal which is the best. This potato salad will keep beautifully in the fridge for 3-4 days.
Serves 6
Prep Time: 45-60 minutes Chill Time: 4-5 hours Ingredients: 6 Russet potatoes 1/4 medium onion, diced (I use sweet) 1/2 cucumber, diced 1/2 cup diced celery 2 boiled eggs, diced 1/4 tsp. paprika 1/2 tsp. salt 1/2 T. prepared mustard 1/2 cup whipped salad dressing (or if you prefer mayonnaise) 1/4 tsp. celery seed 1/4 tsp. dried dill plus more or fresh dill for garnish Fresh ground salt and pepper 1/4 cup French dressing (recipe below) French dressing: 1 tsp. sugar 1/2 tsp. salt 1/2 tsp. prepared mustard 1/2 tsp. paprika Dash cayenne pepper 2 T. fresh lemon juice 2 T. apple cider vinegar 1/2 cup olive oil To make the French dressing: Mix the ingredients in a jar and shake well. This recipe makes about 3/4 cup. I always double the potato salad recipe since we are a big family so I use about 1/2 cup of this dressing in the potato salad and keep the rest in the fridge for use on salads. If you like, you can halve the dressing recipe for a single batch of potato salad, but it is good as a salad dressing too. To make the potato salad: 1. Boil potatoes in their skins until they are fork tender. Do not let them cook until they are mushy. They will continue to cook after you remove them from the boiling water. Drain in a colander. Let sit until cool enough to handle. Peel potatoes, then cube. 2. For best flavor, salt and pepper potatoes and boiled eggs when chopping with fresh ground salt and pepper. 3. Make French dressing (recipe above). 4. Combine ingredients. Chill for a few hours before serving to enhance flavor. 5. Garnish with extra dried dill or fresh dill
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Disclosure: This post is sponsored, but all opinions are honest and are my own. #WEGGSDAY
I can't think of a yummier way to start or wind down a Wednesday then with this delicious bacon, mushroom, and spinach quiche, perfect for breakfast, lunch, or dinner. Homemade with fresh ingredients including eggs, this quiche will take hump day to a whole new level ... #Weggsday.
Simple and elegant a quiche is delicious midweek or anytime. You can make your favorite crust or simply use a store bought crust like I did here. For more inspiring #weggsday recipe ideas visit The Incredible Egg.
Packed with flavor, this bacon, mushroom, and spinach quiche is sure to please. The firm but creamy, cheesy filling is balanced with a crispy crust. When you add in fresh sautéed vegetables and crispy fried bacon it's a whole new level of deliciousness.
Add a simple spinach and strawberry salad to round out this deliciously healthy summer meal.
Bacon, Mushroom, and Spinach Quiche
Serves 8 Prep Time: 25-30 minutes Baking Time: 45 minutes Rest Time: 10 minutes Ingredients: 6 slices bacon 4 oz. mushrooms, chopped ½ medium onion, diced 2 large handfuls fresh spinach Fresh ground salt and pepper ½ cup shredded Swiss cheese ½ cup shredded Monterey jack, or Italian blend cheese 4 eggs 1 cup heavy whipping cream 1 cup half & half ¼ tsp. creole seasoning ¼ tsp. more salt Unbaked 10" pie crust (store bought or homemade) (My recipe for never-fail butter pie crust) 1. Preheat oven to 425 degrees F. 2. Cook cut up bacon until crispy in a skillet, then set aside. 3. Sauté mushrooms, onion, and spinach in bacon grease until tender and spinach wilts. Salt and pepper to taste while cooking. 4. Sprinkle bacon, vegetables, and cheese in pie crust. 5. Lightly beat egg. 6. Whisk in cream, half and half, and seasoning. Pour over cheese and vegetables in pie pan. 7. Bake 15 minutes. 8. Reduce heat to 300 degrees F. and bake for 30 more minutes until a knife inserted 1” from the edge comes out clean. 9. Let stand 10 minutes before cutting.
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We grew a rather large garden this year. It's our first summer on our little homestead and we jumped in and started growing things. With six of us, there are lots of helping hands and mouths to feed so we kept planting. Luckily the boys are into our gardening experience for the most part. They do get tired and hot like anyone would, but they also jump in and help.
One of the fun things about growing such a large garden, is having room to grow a variety of food. Since we had the space for it, we planted both bell peppers and jalapeños. I started tomatoes and peppers in our sunroom last winter. I didn't have much luck growing peppers from seeds, but I managed to keep a few pepper plants alive long enough to get them in the ground. Someone gave us several pepper plants so we added them to the garden and now we have more peppers than we know what to do with.
Our jalapeños from our garden are actually sweet. We didn't realize we had a sweet variety, but we do and they are delicious. When making these stuffed jalapeños, you scoop out the seeds and membranes so even if your peppers are hot, when you take out the seeds they become less hot.
These stuffed peppers are the yummiest little morsels and they are low carb since we aren't adding any breading. Our whole family loves them, boys included. They are delicious as an appetizer or a side.
Since our garden has been producing more peppers than we can use, I have been freezing them. I cut the jalapeño peppers in half, scoop out the insides and place them in freezer bags.
Low Carb Stuffed Jalapeños
Ingredients: 12 jalapeño peppers ½ lb. bacon, chopped and cooked 8 oz. cream cheese ¼ tsp. garlic powder ¼ tsp. salt 1/8 tsp. pepper 1 ½ C. shredded cheddar blend or Colby jack cheese Optional green onions or chives, sliced for garnish Directions: 1. Preheat oven to 400 degrees F. 2. Cut and fry bacon until crisp. I find it easiest to cut the raw bacon up with kitchen shears then fry the pieces until crisp in a skillet. Otherwise, you can cook the bacon in slices then crumble when it cools. 3. Slice jalapeño peppers in half lengthwise then remove seeds and the rib inside the pepper. 4. Mix cheeses and spices together in a bowl. A fork works well to blend it. Stuff the pepper shells with the cheese filling. 5. Add bacon crumbles on top and (if using) green onions or chives. 6. You can line your cookie sheet with parchment if you like. Then bake for about 20 minutes until peppers are tender and cheese is hot. You could garnish with green onions or chives after baking if you like.
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Welcome to Home Ec @ HomeHi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures. This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies. Opt Out of CookiesFan Favorites
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