Mini Caramel Apples

I brought these Mini-Caramel Apples to Aubree's Fall Class Party today. She requested caramel apples but I thought it would be too much for the kids to each have a whole apple. I came across a similar idea to this one, online, and decided that they would be perfect. Now I am not usually the type to make "cute" food (and these had that cute appeal), but I love caramel apples and couldn't pass this up.



1 bag caramel squares
1 Tbs water
apples
succor sticks
melon baller

To make the small apples, use a melon baller. Make sure that each "mini apple" has skin on one side, this is the side with which you will insert the succor stick. Dip the mini apples in melted caramel, and place them on a sprinkle or sugar covered plate (so that they don't stick). Immidiately place them in the refridgerator until set.

Note: These do not hold well. It is best to make them shortly before eating them. The juices from the skinless part of the apple will begin to seep out and make an apple-caramel syrup. It is actually kind of yummy if you get a chance to taste it, but it's not very pretty. Choose an apple variety that is not very juicy, and pat the apple pieces dry before covering with caramel.

If you have a fruit juicer, process the left-over apple scraps through the juicer and enjoy some fresh apple juice!

Chicken Chilaquiles

Chicken Chilaquiles [chee-lah-KEE-lehs]

While my husband doesn't favor food that contains corn tortillas and verde sauces, I still can't help making them on occasion, because, well, I just love the flavors that present themselves in those dishes! I can't resist the chili's, tomatillos, and cilantro.... mmmmmm.... mmmmm! This is an old traditional dish from south of the border. It is usually made with leftover meats, salsas and stale tortillas, but here, it is both lightened, and brightened up with fresh ingredients.

Chicken Chilaquiles (adapted from Cooking Light)

2 cups cooked, shredded, skinless, boneless chicken breast (grilled works well)
1/2 cup chopped green onions
1 jalepeno, minced (or you can use pepper jack cheese instead)
1/2 cup (2 ounces) shredded Monterey Jack cheese
2 tablespoons grated Parmesan cheese
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup 1% low-fat milk
1/4 cup chopped fresh cilantro
2 1/2 cups fresh tomatillos or 1 (11-ounce) can tomatillos, drained (I used fresh)
1 (4.5-ounce) can chopped green chiles, drained
1/4 tsp ground cayenne pepper (optional)
12 (6-inch) corn tortillas

1 diced tomato
1/2 cup chopped cilantro
all natural low fat sour cream (like Daisy)

Preheat oven to 375°.

Combine chicken, green onions, jalepenos, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, cumin, salt, and pepper in a medium bowl. Place milk and next 4 ingredients (through cayenne pepper) in a food processor or blender; process until smooth.

Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.

Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese. Bake at 375° for 20 minutes or until bubbly.

Top each serving with tomatos, cilantro, and a dollop sourcream.

Yield: 4 servings (serving size: 1 1/2 cups)

Asian Vegetables and Chicken with Noodles

I have been ordering from Bountiful Baskets for over a month now and I am really enjoying it. I love the surprise element that comes along with it.... never knowing what fruits and vegetables you might get for the week.... It feeds my need for experimental cooking, and makes dinner preparation a lot more adventurous! This week I added on the Asian Ingredient Pack. It included bok choy, napa cabbage, green onions, ginger, garlic, mushrooms and snow peas. Perfect for a chicken and vegetable stirfry. I had a package of dried lo mein noodles in the pantry and decided to turn this stir-fry into a noodle bowl.

The sauce in this dish is light enough to allow the natural flavors of the vegetables and chicken to shine through, yet it adds just enough flavor to bring it all together. It's a good family dish that is sure to please everyone. Even my 7-year-old who is picky about "new sauces" on her food, ate up the chicken and the noodles. She did pick around some of the veggies. If your kids pick around the veggies too, serve it with a familiar vegetable side.

Asian Vegetables and Chicken with Noodles
(sorry, I forgot to photograph it, but wanted to include this recipe anyhow)

Chicken:
1 pound skinless, boneless chicken breast, sliced crosswise.
2 tsp cornstarch
1/4 tsp salt
1/8 tsp freshly ground pepper
1 garlic clove, minced
1 Tbs peanut oil

Sauce:
3 Tbs oyster sauce or soy sauce
1 Tbs water
1/2 tsp sugar
2 tsp cornstarch
1/4 tsp salt

Vegetables:
1 C snow peas, trimmed
1 C sliced shitake mushrooms
1 C sliced button mushrooms
Sliced napa cabbage
sliced bok choy

3/4 C fat-free, less-sodium chicken broth
1/2 C chopped green onions
1 package lo mein noodles, softened per package instructions


Combine chicken, 2 tsp cornstarch, 1/4 tsp salt and pepper in a medium bowl; set aside.

Combine oyster sauce (or soy sauce), water, sugar, 2 tsp cornstarch, and 1/4 tsp salt in a small bowl; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture and minced garlic; saute until done. Remove from pan and keep warm.

Add fresh vegetables (snow peas, mushrooms, cabbage, bok choy). Saute 3 minutes. Stir in broth, bring to boil. Add in oyster or soy sauce mixture and chicken; cook for 30 seconds or until thickened. Add softened lo mein noodles and green onions; remove from heat.

Serve with a vegetable side.


Recipe Tips:
The chicken preparation used in this recipe is a basic cooking technique that you can learn, and use whenever making a stir-fry. Slice the meat when it is partially frozen, and very thin and crosswise against the grain. Toss it with cornstarch and salt and just a little pepper. Then, quickly stir-fry it in hot pan with a small amount of oil.

Individually Frozen Peach Slices

This year I am individually freezing my peaches. I peel them, remove the pits, slice them and then lay them on a wax paper lined cookie sheet. Pop them in the freezer for a few hours or over night, then remove them and place them in plastic gallon size bags. Suck out as much air as possible from the bag (I use the straw trick), then seal it shut and return it to the freezer. I am excited about this new method because I don't have to add anything to them. No added sugar! No lemon juice to alter their flavor! I prepared last years peaches with sugar and fruit fresh, and they were just too sweet to use in most things. This way I can remove as many peaches as I need at one time, and add any sugar required at that point (if any!), and leave the rest in the freezer. It will be great for smoothies, cobblers, pies, pancake toppings,and more!

Fresh Fruit Salad with Honey Ginger Lime Dressing

This is a light and refreshing way to dress up a fruit salad. The lime and ginger in the dressing add pizazz but don't overpower the natural flavors of the ripened fruit. Use this recipe for an easy side dish or a nutritious dessert, either way, you can't loose.

Fresh Fruit Salad with Honey Ginger Lime Dressing
1 tablespoon fresh lime juice
1 1/2 tablespoons honey
1/4 teaspoon minced peeled fresh ginger
2 cups sliced peeled peaches (about 2)
1 cup strawberries, quartered
1 cup seedless red grapes,

Combine first 3 ingredients in a small bowl; stir with a whisk.
Combine peaches, strawberries, and grapes in a bowl. Drizzle juice mixture over fruit mixture; toss gently to coat. Chill at least 1 hour.

Grilled Sirloin Skewers with Peaches and Peppers

A perfect summer dinner. This recipe is fresh, bright, and bursting with flavor. The vinegar parsley sauce nicely complements and garnishes the rest of the dish. Serve this dish with a green vegetable that is in season and a rice side.

Grilled Sirloin Skewers with Peaches and Peppers
Recipe adapted from Cooking Light
Kebabs:
1 tbs ground cumin
1 tsp cracked black pepper
2 3/4 tsp kosher salt
2 pounds boneless sirloin steak, cut into 48 (1-inch) pieces
4 peaches, each cut into 8 wedges
2 small red onions, each cut into 8 wedges
2 large red or green bell peppers, each cut into 8 (1-inch) pieces

Sauce:
1/2 cup chopped fresh parsley
1/4 cup red wine vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon cracked black pepper
3 garlic cloves, minced
Parsley sprigs (optional)

Preparation:
Prepare grill.

To prepare kebabs, combine first 7 ingredients; toss well. Thread 3 steak pieces, 2 peach wedges, 1 onion wedge, and 1 bell pepper piece alternately onto each of 16 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until tender, turning occasionally. Place kebabs on a platter; cover loosely with foil. Let stand 5 minutes.

To prepare sauce, combine chopped parsley and next 5 ingredients (chopped parsley through garlic), stirring with a whisk. Spoon over kebabs. Garnish with parsley sprigs, if desired.

Balsamic-Lime Grilled Peaches and Pork with Baby Spinach

Grilled peaches with meat? Really? Yes! Try it and you will love it! This recipe is fresh, easy and tasty. The sweetness of the grilled peaches is balanced out well with the tart lime-vinegar dressing. If the dressing is too tart for you, add some olive oil to the mix. This recipe would also be good with grilled chicken. For the kids: omit the dressing and serve the peaches, pork, and spinach (with ranch) separately-- and they may be more apt to enjoy it. Grilled asparagus and crusty whole-grain rolls would finish off the meal well. If you need something more hardy, add a baked potato on the side.

Balsamic-Lime Grilled Peaches & Pork with Baby Spinach
4 (4-ounce) boneless center-cut pork loin chops
1/4 cup balsamic vinegar, divided
2 tablespoons fresh lime juice
3 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 large peaches, peeled, halved, and pitted (about 12 ounces)
6 cups baby spinach
1 teaspoon turbinado or granulated sugar

Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or a rolling pin.

Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Pour the remaining juice mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator for 1 hour, turning occasionally.

Preheat grill to medium heat.

Place peaches, cut sides up, on a plate; drizzle with remaining 2 tablespoons vinegar.

Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork is done. Set aside.

Place peaches, cut sides down, on grill rack; grill 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through. Cut each peach half into 4 slices. Slice pieces of pork into 1-inch-thick strips.

Drizzle baby spinach with reserved 1 tablespoon juice mixture, tossing to coat. Divide spinach evenly among 4 plates. Top with grilled pork strips and peach slices; sprinkle evenly with turbinado sugar.