Friday, October 20, 2017

Apple Recipes! Fall Skillet, Dutch Apple Pie, Amish Oatmeal

We went on our annual apple picking trip last week, Mila in tow in her carrier only 3.5 weeks old, and came back with a bushel of apples... that's $45 worth of apples...eek! So what does one do with over 100 apples?? 

I gave some to my mom, everyone in my family eats one every day, and I tried my hand at some savory and sweet recipes. All were hits with the family- yay!

Fall Skillet

This recipe smelled like Thanksgiving and looked like Fall... the ingredients are in season for the most part and it was heaven in a bowl on this perfect, sunny, 60 degree day. When you are prepping, try to cut everything the same size so it cooks evenly. 

- 3 Boneless, Skinless Chicken Breasts, cut into bite-sized pieces
- 2 Medium, Sweet Potatoes, Peeled and cut into 1/2"-3/4" pieces
- 3/4-1lb Brussel Sprouts, bottom cut off and quartered
- 3 Apples, Peeled and Diced (I used Honey Crisp)
- 1/2 lb Bacon (5-6 pieces)
- 2 tsp Fresh Thyme (or 1/2 tsp dried)
- 1 Cup Chicken Stock (divided)
- 1 tsp Cinnamon
- Salt and Pepper
- Garlic Powder*
- Onion Powder*

*You could use a small sweet onion and 2-3 cloves of garlic instead. Since I am nursing I can't eat those, so I use powders- Mila says no*

1. In a large cast iron skillet, cook the bacon over medium heat until crispy. Remove from the skillet and chop into 1/2" pieces. Drain all but about 1 tablespoon of grease.
2. Increase the heat to medium-high. Add the chicken, sprinkle with salt and pepper. Cook until cooked through, stirring frequently. About 5 minutes. Remove from the skillet. 
3. Add the brussel sprouts and sweet potato. Cook, stirring constantly, from about 10 minutes until they are cooked through and have 'char marks.'
4. Add the thyme, cinnamon, apples, 1/2 cup chicken stock, a sprinkle of garlic powder and onion powder. Cook until the liquid is evaporated and the bits come off the bottom of the pan. About 2 minutes. 
5. Add the bacon and chicken back in along with the remaining 1/2 cup stock. Taste for seasoning. Enjoy! 

Dutch Apple Pie

- 4-5 Apples, Peeled and Thinly Sliced (about 5+ cups)
- 1 Pre-made Pie Crust
- 1 Tbsp Lemon Juice
- 1/3 Cup Sugar
- 1/3 Cup Brown Sugar
- 1/4 Cup Flour
- 1 tsp Cinnamon
- Pinch of Nutmeg
- Pinch of Salt

- 3/4 Cup Flour
- 1/4 Cup Sugar
- 1/4 Cup Brown Sugar
- 1/4 Cup Butter, room temperature

Preheat the oven to 375 Degrees

1. Mix the apples and pie ingredients together in a large bowl. Set Aside. Press the pie crust into an ungreased pie plate. Pour in the apples. 
2. In another bowl, mix the topping ingredients using a pastry cutter or fork to cut in the butter until the mixture is crumbly. Sprinkle evenly onto the top of the pie.

Bake for 45-50 minutes. Until Bubbly.  

Amish Oatmeal

Unlike my other baked oatmeal recipe, this one includes eggs and chunkier pieces of apple. It still can be made ahead. I like it cold with milk, like cereal. 

- 1.5 Cups Old Fashioned Rolled Oats (not quick-cooking)
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- Pinch of Salt
- Pinch of Nutmeg
- 1/4 Cup Brown Sugar
- 1 1/4 Cup Milk
- 1 Egg
- 1/2 tsp Vanilla
- 2 Tbsp Butter, melted
- 2 Apples, peeled, cored and diced into small pieces

Preheat Oven to 325 Degrees

1. Grease a 8x8 inch baking dish. Add the apples to the bottom.
2. In a bowl, mix the oatmeal, baking powder, spices and sugar. Whisk the wet ingredients together in a separate bowl (I use my measuring cup.) Stir the wet ingredients into the dry. Pour over the apples.
3. Bake for 35-40 minutes until the top is golden and slightly giggly. 
*If you are making this ahead and baking it into the morning, store it in the fridge overnight and it will need to cook about 10 minutes longer.*

No comments:

Post a Comment