Apples

Salted Caramel Apple Monkey Bread

October 25, 2013 by Lynsey 3 Comments

I have been on a serious apple kick this year, especially since apple season started. It’s almost like I eat, sleep, dream apples. Anything apple I want to try it or make it and apple recipes seem to continue popping in my head. It’s a sickness, I guess! Thanks for supporting me through my addiction!

Monkey bread is a favorite in my house; my boys love it. Another person in my family that’s a fan is my brother. Pretty much everytime we get together and I ask what to bring he says one of two things: monkey bread or peanut butter pie. So it’s safe to say that monkey bread is a necessity when we get together!

The last monkey bread I made was samoa monkey bread and boy is it good. Folks, if you haven’t had this monkey bread yet, then you MUST make it soon. It was a hit, not only did we enjoy it for breakfast and dessert, when I made an appearance on a local news channel I made that monkey bread and it was pretty much devoured before I left the station.

So since stuffed and loaded monkey bread is definitely a hit, I thought it would be fun to make a more fall-like version. Since I’ve been on an apple kick lately, I bet you can guess the first place my mind went. Apples. Caramel Apples. Oh…caramel apple monkey bread with a sprinkle of sea salt. That was it, salted caramel apple monkey bread!

I couldn’t get in the kitchen and get those apples cut fast enough. I was dying to make this bread that my brain had dreamed up. Little pieces of caramel-like flaky biscuit dough stuffed with brown sugar cinnamon coated apples. All drizzled with a sweet caramel sauce and sprinkled with a dash of sea salt. People. This is amazing. Life changing, even.

This bread is so good and so easy to make. My little man even got involved, helping me stuff each piece of dough with a piece of apple. Then we eagerly waited to pull it out of the oven. I couldn’t get the sauce drizzled over the cake fast enough for Tucker and Spencer, they were waiting with plates in hand and then. Well, they devoured it and came back for seconds, and even thirds. This bread was eaten every morning until the plate was clean. It was a hit. What’s not to like about a caramel apple monkey bread? Make it for your crew this weekend, they’ll be hooked!

Salted Caramel Apple Monkey Bread

var r = document.URL;

Ingredients:

2 (10 count) packages of Pillsbury Jr. Biscuits

1 Large (2 medium) apple, (I used Honeycrisp), cored, peeled and chopped in 1/2 inch chunks

3 Tbsp brown sugar

1 Tbsp granulated sugar

1 Tsp ground cinnamon

For the coating-

1/4 Cup brown sugar

2-3 Tbsp granulated sugar

1 1/2 Tsp cinnamon

For the caramel-

1/3 Cup Kraft Caramel Bits

1 1/2 Tsp water

For topping-

Sea Salt

Directions:

Preheat ove to 350. Line a rimmed baking sheet with aluminum foil and set aside. Spray a bundt pan with non-stick cooking spray and set aside.

Combine brown sugar, white sugar and cinnamon in a medium bowl. Add the apple chunks and toss to combine.

In a small bowl combine the brown sugar, granulated sugar and cinnamon for the coating. Stir to combine and set aside.

Open the 2 cans of biscuits and cut each biscuit into quarters. Place one piece of apple in the center of each piece of dough, wrap the dough around the apple and pinch to seal. Roll the stuffed piece of dough in the cinnamon sugar mixture and place in the prepared pan. Continue until half of the dough is stuffed, coated and in the pan. Sprinkle with 3 tablespoons of the apple chunks. Repeat the process with the remaining apples and dough. If there are any apple pieces left, sprinkle over the top of the dough. Place the bundt pan on the rimmed baking sheet and place in the preheated oven and bake for 30-40 minutes, until dough is cooked. Remove the cooked bread from the oven and allow to cool in the pan for about 5-10 minutes. Carefully run a knife downt he sides of the pan and invert the cake onto a plate.

To make the caramel sauce-

Place the caramel bits and water in a microwave safe container and heat in 15 second intervals, stirring inbetween each. Once the caramel has melted drizzle over the top of the monkey bread. Sprinkle the top of the bread with sea salt and serve.

Recipe source: A Lynsey Original

Strawberry Applesauce

October 16, 2013 by Lynsey Leave a Comment

Jars filled with homemade, slightly chunky applesauce with flecks of warm cinnamon. Now, my opinion, that is what fall is all about. It’s a snack that’s so simple, delicious and one that takes me back to my childhood.

Applesauce is one of those recipes that’s basic and so easy to make. I have fond memories from my childhood making apple and pear sauce with both my MaMaw and Grandma. Some of our fondest times were in the kitchen and I believe that’s where part of my love and passion for cooking came from.

I still love being in the kitchen and bringing smiles to people through food. I believe Tucker is following in my footsteps, he loves to help whenever he can and I enjoy him being right by my side. Another one of Tucker’s loves, applesauce. He has been a fan of apples for as long as I can remember. From the time he could reach and grab he’s been grasping for apples and nibbling a piece of one here and a piece of another there. As he’s gotten older his love for apples and anything involving apples has grown. I believe he’s probably one of the only kids that when he orders from Chic-fil-a prefers the grilled nuggets over the fried and applesauce over the fries.

So when I decided to make a variation of traditional applesauce, it goes without saying that Tucker was ecstatic. For this particular recipe I decided to incorporate two of his favorite foods; apples and strawberries. This sauce comes together in no time and the end result is a slightly chunky, lightly sweet strawberry applesauce with a pretty pink hue. If you’ve never made your own applesauce I would highly recommend it; it’s incredibly simple and you’re in control of the flavors, ingredients and even the texture. This is a fun recipe that is great to get your kids and whole family involved in making. Jars packed full of chunky applesauce would also make a perfect “welcome fall” gift for friends, family, neighbors, your kiddos classmates, and co-workers.

Strawberry Applesauce

Yields about 2 1/2 Pints
Ingredients:

3 1/2 Pounds apples; cored, peeled and chopped (I used a mixture of Granny Smith, Honeycrisp, Gala and Fuji)
2 Tbsp apple cider (water can be substituted)
1 Pound strawberries, hulled and cut in half
Juice from a lemon (I used a meyer lemon)
3 Tbsp sugar*

Directions:

Place jars and canning lids in a pot of simmering water and boil on high for about 5 minutes. Remove to a towel lined surface and set aside.

Place apples and cider in a heave bottomed saucepan and place over medium-low heat. Allow apples to cook until tender, about 20-25 minutes. Cooking time will depend on the type of apples.

Meanwhile, place strawberries in a small saucepan over low heat and allow to simmer until tender, about 5 minutes, stirring occasionally. Once the strawberries are tender, light mash and then press through a fine sieve (that is placed over a bowl) to remove most of the seeds.

Once the apples are tender transfer half of the mixture to a food processor and pulse until smooth. Using a potato masher, mash the remaining apples until the most of the big chunks are removed. Pour the pureed apples back into the saucepan along with the seeded strawberries. Add sugar and lemon juice and return heat to medium-low. Simmer the mixture until combined and slightly thickened, about 20 minutes. Taste the sauce, add more sugar if necassary.

Place in sterilized jars and place lids on the jars. Store in refrigerator and eat within 1-2 weeks.

To can them, bring a large pot of water to a rapid boil. Carefully place the sealed jars in the water and boil for about 10 minutes. Remove from water, carefully push the center of the lids to make sure they don’t pop and allow to cool. If the lids pop they are not sealed, return jars to boiling water and repeat process.

*The sweetness of the sauce will vary depending on the apples used. Start with a small amount of sugar and adjust accordingly.

Recipe source: A Lynsey Original

Apple Cake with Brown Butter Frosting

September 13, 2013 by Lynsey Leave a Comment

It’s September which means fall, football, tailgates, soups and stews and the best time of year to eat apples. Apple orchards are in full bloom that means an abundance of fresh apples. So what’s one to do with an overflow of apples? Make an apple cake, of course! I enjoy apple cakes throughout the year, but fall has to be my favorite time of all to make them. Why? Well, because apples are at their prime, there’s nothing better than welcoming fall with the combinations of apples, cinnamon and brown sugar. Even better, in the cake form. Why else is apple cake one of my favorites? Because it’s so easy to make!

So apples are one of my loves. What’s another? Well, browned butter. It’s no mystery to you that I love my browned butter. I may very well be an addict. The stuff is just amazing, life changing. It’s just down right good, folks. I use browned butter in so many recipes; both sweet and savory. It just adds a depth of flavor that you can’t achieve with anything else.

So I got to thinking. I love apples. I love browned butter. Why not take these two weaknesses of mine and combine them? How about a moist apple cake topped with brown butter frosting? Ohhhh yeah, that’s what I’m talking about! This is a combination that I recommend. One that you actually need in your life. This is no joke. You truly need this.

This apple cake is so simple to make, using only basic ingredients that you probably already have in your pantry. A deliciously moist and fluffy cake that is studded by beautiful pieces of chopped apples. This recipe has a double dose of apples, not only does it have pieces of apples floating around in the cake but it includes apple sauce as well. This not only helps to provide a very moist cake, it also provides a apple flavor throughout the entire cake. What could be better than this? How about topping this perfect apple cake with a frosting?

But not just any frosting. Brown butter frosting. Oh yes, I did And yes, it’s awesome. This brown butter frosting adds a whole other level of flavor. Not only does it provide a sweet topping that helps dress up the classic bundt cake, but the browned butter also adds a nuttiness and caramel-like flavor. This isn’t only unique but it helps to cut some of the sweetness from the powdered sugar and compliments the spices in the cake wonderfully.

Now have I talked you into it? A tasty cake that is so simple that is topped with a frosting that is life changing. I mean it doesn’t get any better than this. Once you make this, you will make this every year to ring in the fall season.

Apple Cake with Brown Butter Frosting

Ingredients:

1 Cup (2 sticks) unsalted butter, room temperature
1 Cup + 1 Tbsp granulated sugar, divided
1 Cup + 1 Tbsp brown sugar, divided
2 Eggs
1/4 Cup apple sauce
2 1/2 Cups flour
2 Tsp baking soda
1 Tsp baking powder
1 Tsp salt
1 1/2 Tsp cinnamon
1/2 Tsp nutmeg
3 Cups (approximately 3) apples; peeled, cored and chopped (I used Gala)

For the frosting-
1/2 (1 stick) unsalted butter
2 1/2 Cups powdered sugar, depending on desired consistency
1 1/2 Tsp vanilla
3-5 Tbsp milk

Directions:

Preheat oven to 350. Spray and flour a bundt pan and set aside.

In a large bowl sift together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.

Place butter in a large mixing bowl and beat on high until creamy, about 1 minute. Add 1 cup of both sugars and beat on high until light and fluffy, about 5 minutes. Add the eggs, one at a time, and mix to incorporate. Once eggs are incorporated, mix for 2 minutes. Add the apple sauce and mix to combine.

Slowly add the flour mixture to the butter mixture and mix until fully incorporated. Remove bowl from mixer, if using, then fold in the apple chunks. Pour the mixture in the prepared pan and spread into an even layer. Sprinkle the cake with the white and brown sugar.

Place in the preheated oven and bake for 45 minutes to 1 hour, until a toothpick comes out clean. Remove from oven and allow to cool in the pan for about 10 minutes. Using a knife, gently run down the sides of the pan to loosen the cake. Invert onto a cooling rack or serving plate and allow to cool completely.

For the frosting-
Place the butter in a small saucepan and place over medium-low heat. Once the butter has melted, it will begin to crackle. Swirl the butter around the pan and leave over the heat allowing to cook and brown. Swirl occasionally until the butter is brown and fragrant. Remove from heat and allow to cool.

Once the butter has cooled, add the powdered sugar and mix to combine. Add the vanilla and mix to incorporate. Add the milk, one tablespoon at a time until desired consistency is reached.

Frost the cooled cake. Enjoy.

Store covered at room temperature.

Recipe source: A Lynsey Original

Macaroni and Cheese: Apple Lover’s Style

September 12, 2013 by Lynsey Leave a Comment

Comfort food. Apples. Cheese. Pasta. Hard cider. All things I love and all that scream fall. Now would you necessarily think of combining all of these ingredients? Maybe not at first. But what if I were to tell you that this hard cider mac and cheese is life changing? Chalk full of onions, apple chunks, tons of cheese and pasta. Would you be intrigued?

For you skeptics out there, you’re not alone. Spencer had to give me a double take when I first mentioned wanting to place this recipe on the meal plan. I guess more than anything it was the apples in the mac and cheese that really threw him for a loop. But after he thought about it for a minute, he looked at me and said “sounds interesting, but apples and cheese go together so this sounds like it will work too”! So with that, I officially added it to our menu and couldn’t wait to actually make the dish.

Now it’s no secret that I love macaroni and cheese, there’s just something magical about the stuff. The apple doesn’t fall far from the tree either, my little man is a mac and cheese connoisseur and would probably eat it for lunch and supper 7 days a week. He’s an addict. But this folks, is not your ordinary mac and cheese. This is a recipe that’s chalk full of sharp white cheddar, chunks of apples and hard cider. Yes, hard cider! Now this is some serious mac and cheese!

This macaroni and cheese takes, what I consider, the ultimate comfort food and amps it up…oh, about a thousand notches. You’ve got your super sharp white cheddar that’s not only in the cheese sauce but generously covering the top of the dish. Then you’ve got your tart tidbits of apples that are dispersed throughout the dish. The sauce is creamy and cheese with a slight tang from the cheese, and it’s quickly offset by the tart sweetness of the apples. This is a dish that not only works, it’s the ultimate sweet/savory combo. These flavors scream fall and take comfort food to a whole new level. The next time you put macaroni and cheese on your menu, make sure you use this recipe. Perfect for fall and a little change-up to the traditional mac and cheese that you love.

Macaroni and Cheese: Apple Lover’s Style

Ingredients:

1 (16oz) box of small cut pasta
1 Cup Hard Cider (I’ve used Angry Orchard and Woodchuck)
1 Cup heavy cream
4 Tbsp butter, divided
3 Tbsp flour, whole wheat or all-purpose
2 Granny Smith apples; peeled, cored and diced
1 White onion, diced
20-24 Oz Cabot sharp white cheddar

Directions:

Bring a large pot of water to a boil. Salt water liberally, add pasta and cook according to package directions.

Place a large sauce pan over medium-low heat and 3 tablespoons of butter. Once the butter has melted add the diced onions and apples and saute until onions become translucent, about 5-10 minutes. While stirring continuously, add the flour and continue stirring until apples and onions are well coated. Add the remaining 1 tablespoon of butter and stir until melted. While continuously whisking, slowly pour the cider and cream into the apple mixture. Once incorporated, increase heat slightly and allow the mixture to come to a boil.

Add 15 ounces of the shredded cheese and stir until melted and the mixture is smooth.

Pour the cheese sauce over the pasta that has been cooked and strained and stir to coat the pasta. Rub the bottom of a large baking dish (or two small) with butter. Add the pasta to the prepared dish. Top with 5-6 ounces of cheese.

Place in preheated oven and bake for about 20-25 minutes, until cheese is melted and slightly browned and sides are bubbly.

Recipe source: adapted from Bakeaholic Mama

Crockpot Apple Butter

September 11, 2013 by Lynsey Leave a Comment

Apple butter has long been one of my food loves, perhaps maybe one of my first food loves. As long as I can remember, anytime I encountered a jar of this stuff I went weak in my knees and haaaaad to have a taste, schmear or jar of it! Obviously the homemade stuff was (and still is) the best, but I wasn’t picky (and am still not) when it comes to this stuff. Whatever, wherever…I’ll take it.

A few years ago Spencer and I went on vacation with my parents to Gatlinburg, Tennessee. I had done some research before we went and had a list of restaurants that received rave reviews that I wanted to try. There was one that intrigued me for a few reasons; one because of all the reviews but the one that really sealed the deal was the name Apple Barn Cider Mill. That name just screamed to me and then I read their menu; “apple fritters with a side of apple butter dipping sauce”. That was it, I knew before we left Gatlinburg we had to run through Sevierville and visit this restaurant and see if it lived up to expectations.

Well, I got my wish and we ate breakfast at the Apple Barn our last day there on our way out of town. We pulled in and it was a small, little wooden building with a tin roof and the smallest parking lot ever and it was packed. That was an immediate good sign. We walked in, were seated and quickly ordered. And ohmygoodness, it hit the spot and surpassed any expectations I had. Everything was fresh, hot and sooooo good! And they had my weakness, that magical apple butter. This apple butter was beyond amazing and was probably some of the best stuff I’ve ever put in my mouth. Sweet, with a mixture of warm spices, smooth and a little creamy and simply mind blowing. I was in love with their apple butter. What’s even better? They had a little shop right before you walked out the door. So what did I do? I stocked up on their apple butter and even a few extra jars for gifts. Yes, it’s that good. So on the years we head back to Tennessee the Apple Barn is priority on our list of stops. Oh, yeah and they’ve done such a good business that they’ve moved locations and built not only a new restaurant but a separate store, along with a creamery, Christmas shop and I don’t think their done yet. It’s its own little “compound”. Incredibly impressive. So the little barn is booming and it’s all because of their quality products!

Since we head to Tennessee every other year for vacation, I’m not able to enjoy their apple butter yearly. (yes, I could order on-line…and I have, but it’s just not the same as actually buying it there) So I figured it was due time to attempt my own, homemade apple butter. What better time to do so than apple season? I went to the market, stocked up on a few different types of apples, broke out the slow cooker and got to work. The end result, not only did my house smell like the epitome of fall but I had a smooth, creamy and spice packed apple butter that was pretty darn close to the stuff I enjoyed at the Apple Barn. This makes a perfect snack and is a wonderful addition to muffins, bread, biscuits…even pork chops (pork chops and apple sauce, how about apple butter???) or even by the spoonful. This would also make terrific gifts and favors. Just make sure to save a jar or three for yourself!

Crockpot Apple Butter

Ingredients:

6 1/2 Pounds apples; peeled, cored and chopped*
1 Cup granulated sugar
1 Cup packed brown sugar
3/4 Tbsp cinnamon
1/2 Tsp grated nutmeg
Pinch ground cloves
1/4 Tsp salt
1 Tbsp vanilla

Directions:
In a large bowl combine both sugars, cinnamon, nutmeg, cloves and salt and stir to combine. Working in batches, place apples in sugar mixture and toss to coat. Place the sugar covered apples in the crockpot and repeat process until all apples are coated. Pour the remaining cinnamon sugar mixture in the crockpot over the apples.

Turn the crockpot on low and cook the apples for about 10 hours, stirring occasionally until the mixture has thickened and is dark brown in color.

Once the mixtured has thickened, add vanilla and stir to combine. Leave the mixture uncovered and continue cooking on low heat for an additional 2 hours.

Using an immersion blender, puree the apple butter until smooth. If you do not have an immersion blender, you may accomplish the same result with a blender. Work carefully in small batches and pulse until pureed.

Spoon the mixture into sterilized jars and seal with canning lids. Refrigerate for up to two weeks or freeze. Alternately, place sealed jars in a large pot of water, bring to a boil. Once water reaches the boiling stage start the timer and boil for 10 minutes. Carefully check the lids to make sure a seal is formed (the middle shouldn’t pop up and down). If the lids are sealed, transfer to a towel lined counter and allow to cool. If the lids still aren’t sealed return water to a boil and repeat the boiling process.

*For the apples I used 1 1/2 pound Granny Smith, 1 1/2 pounds Gala, 2 pound of Honeycrisp, 1 1/2 pounds fuji. If you can’t find Honeycrisp Pink Ladies would subsitute wonderfully.

Recipe source: My Baking Addiction

The Vermonter Crepe

June 19, 2013 by Lynsey 2 Comments

When I saw this crepe recipe over on Bakeaholic Mama it took me all of two seconds to determine that I was going to make it. It’s the whole sweet, savory, salty combo that I’m completely obsessed with. More times than not, I enjoy this combination of flavors in a dessert form, but this time we’ve switched it up. This time it’s in a savory dish.

I’ve long had a weakness for cheddar and apples. It’s probably one of my favorite flavor combos. Now add some honey ham, maple syrup and fried sage leaves to the mix and you’ve got an irresistable combination. The sweet honey ham, sharp cheddar cheese, crisp, sweet and tart apples all combined in a deliciously delicate crepe. It’s out of this world.

This meal comes together in no time. A few simple ingredients, tons of flavor and a meal that is sure to please everyone. These crepes are perfect and impressive enough for brunch, but also a great option for weeknight meals. They are light enough to not weigh you down but still perfectly filling. Just be sure to make plenty, because these are a crowd pleaser and people will be eating these babies like there’s no tomorrow!

The Vermonter Crepe

Ingredients:

2 Large Pink Lady or Gala apples thinly sliced (3-4 small-medium apples)
1 Cup white cheddar cheese, shredded (I used Cabot)
10-12 Fresh sage leaves
2 Tbsp oil
4-6 Slices honey ham
2 Tbsp maple syrup

Directions:

Place a frying pan over medium heat. Pour one tablespoon of oil into the pan and allow to heat. Once the oil is hot add the sage leaves and fry until crips, about 3 minutes. Remove leaves and place on a paper towel lined plate and set aside.

Pour remaining oil into the pan and place ham in the hot oil and allow to fy until crisp. Remove to a paper towel lined plate, and continue the process until all the ham is cooked.

To assemble-
Lay crepes (homemade or store bought) on a plate. In the center of each place a layer of apples slices, shredded cheddar, crumble ham over the cheese, and crumble sage leaves over the ham, and lightly drizzle maple syrup over the ingredients.

Fold or roll the crepe and serve.

Recipe source: adapted from Bakeaholic Mama

Radicchio Apple Salad

April 22, 2013 by Lynsey Leave a Comment

When it comes to menu planning, I have an endless amount of main dishes that I have bookmarked. But sides, on the other hand, seem to be a little more challenging for me. I tend to fall in a rut and make the same things over and over again. If we’re having a heavier main course I try to find light and flavorful sides to serve. Now if the main dish is on the lighter side I have no problem opting for a side that is a little on the heavier side, especially if there’s one or two I’ve been eyeing.

I’m always a sucker for a delicious salad; whether it’s the main course or a simple side. In my opinion you can never go wrong with a salad. Salads are delicious, good for you and there are so many different options and combinations, your imagination is truly the limit.

As the weather conintues to get warmer, lighter meals and sides are a necessity. This radicchio apple salad definitely fits the bill for a delicious and full-flavored salad. One of the best things about this salad is it can be thrown together in no time.

This salad is delicious, satysifying, sweet and slightly tart. The base of the salad is radicchio, which has a slightly bitter flavor. The apples add a nice bit of sweetness and tartness which helps to cut the bitterness of the radicchio. The radicchio, apples and red onions are then tossed in a apple cider vinegarette and seasoned with a touch of salt and pepper. The end result is amazing. Slightly sweet, a bit tart, tangy and perfectly balanced. All of the flavors work together beautifully and makes a side that would compliment so many dishes.

Radicchio Apple Salad

Ingredients:

1 Head radicchio
1/2 Medium Honey Crisp/Pink Lady apple, thinly sliced
1/4 Cup red onion, diced
1 1/2 Tbsp honey
1 Tbsp Dijon mustard
2 1/2 Tbsp apple cider vinegar
3-4 Tbsp extra virgin olive oil
Salt and freshly ground black pepper, to taste

Directions:

Combine the honey, mustard, cider vinegar and olive oil in a bowl and whisk to combine. Set aside.

Rinse radicchio thoroughly and dry. Thinly slice the radicchio and place in a medium bowl. Add the diced onions and sliced apples to the bowl. Pour the vinegar mixture over the radicchio and toss to combine. Season with salt and pepper, cover and place the refrigerator at least 30 minutes before serving.

Recipe source: A Lynsey Original

Autumn Chopped Salad

November 29, 2012 by Lynsey Leave a Comment

This salad has quickly become a favorite in our house. I’m not sure if it’s the list of ingredients that comes on this salad or if it’s the vinaigrette that makes is so good, or maybe it’s a combination of both. Whatever it is, I’m glad I made it.

It is no surprise that I love salads. Even more, I love salads with fruit on them. I guess it’s the whole sweet and savory thing that reals me in. This particular salad has it all; sweet, salty, smokey and tangy. I love it. This salad is the epitomy of easy and delicious. What more coud you want in a meal, especially one for the weeknight?

The combination of apples, cranberries, and almonds just screams fall to me. Take all of those things and sprinkle them on top of a bed of baby spinach and you have the perfect salald that is not only quick and healthy but delicious too. To take it one step further and to make it that much more filling, top it with a warm, pan seared chicken breast. Then to top it all off and bring all the flavors together it’s drizzled with a fresh apple cider vinagrette that is truly out of this world!

This salad was amazing, filling and incredibly simple to put together. It’s perfect for a quick meal yet fitting for entertaining guests, as well.

Autumn Chopped Salad

Ingredients:

For the salad-
2 Boneless, skinless chicken breast
3 Tbsp olive oil
4 Cups loosely packed baby spinach
1 Honeycrisp apple
1/3 Cup dried cranberries
1/3 Cup almonds, roughly chopped
1/3 Cup smoked blue cheese
Salt and pepper, to taste

For the apple cider vinaigrette-
1 Shallot (or 1/4 cup sweet white onion) roughly chopped
3 Tbsp apple cider vinegar
1 Tbsp apple cider (or apple juice)
1 1/2 Tbsp Dijon mustard
2 Tsp fresh squeezed lemon juice
3 Tbsp honey
1/2 Cup extra virgin olive oil
Fresh cracked black pepper and salt, to taste

Directions:

Place a large saute pan over medium heat. Slightly pound chicken until it’s 1/2 inch in thickness. Season chicken, on both sides, with salt and pepper. Drizzle olive oil in the hot pan then place chicken in the pan. Cook chicken on one side for about 5-6 minutes, until golden brown. Flip chicken over and cook an additional 6-8 minutes, until golden brown and cooked thoroughly. Remove from pan, place on plate and tent with foil. Set aside.

Meanwhile, make the vinaigrette. Combine shallot, apple cider vinegar, apple cider, mustard, lemon juice and honey in a food processor and pulse a few times to combine and to mince the shallot. With food processor running, slowly stream in olive oil and continue to process until mixture is combined. Taste, adjust seasonings and set aside.

To assemble-
Cut the apple in half and thinly slice. Thickly slice the chicken breasts, on a biased. Place 2 cups baby spinach on 2 plates. Divide the apples, cranberries, almonds and blue cheese evenly between the two plates. Place chicken on top of each salad. Pulse the vinaigrette once more to combine all ingredients, if they separated. Drizzle over the salad.

Enjoy!

Recipe source: A Lynsey Original

Apple, Gouda and Bacon Pizza

March 8, 2012 by Lynsey Leave a Comment

Can you really ever have too many pizza recipes? I think not!

Pizza is a staple in our house. I crave pizza on a weekly basis and we probably have it that often. It’s easy, quick, as well as delicious. Honestly, it’s probably faster to make pizza at home rather than order out. In the time it takes to determine what you want and where you want it from, order and then pick it up you could already be enjoying a delicious homemade pizza.

As much as I love traditional flavors on pizza, I sometimes crave something different. It’s just nice to spice things up and add a twist from time to time. That’s exactly what this pizza did, spiced things up. Apples, cheese and bacon. I mean, can you really go wrong with these flavors? I love the whole sweet and salty combo and this is another recipe that melds those flavor profiles.

This pizza starts with a rustic, whole-wheat crust that is bursting with flavor and it’s baked off for 2-3 minutes to make the perfect based for this delicious pizza. Next is a drizzle of honey along a sprinkle of nutmeg and cinnamon. Then comes the good stuff; a combination of parmesan and gouda cheese, honeycrisp apple slices, and bacon. Pop it back in the oven for just a few minutes longer, just to allow the cheese to become a layer of ooey gooey goodness and then you have the best pizza ever! Honestly, I cannot even find the words to tell you just how good this pizza is. The combination of the sweet and tart apple, salty and crunchy bacon, earthy sage and the rich smokey gouda. It is truly out of this world.

Spencer typically goes for the meat pizzas. Whether it’s homemade or takeout, he wants it loaded with a variety of meat. Don’t get me wrong, he’s open to change and trying new things but he just wants a pizza with some substance. I was hesitant to serve this to him at first, just because I thought it might be a little too “fru fru” for him, but I wanted to make this pizza so badly I pushed those concerns to the side. Let me just say, I’m so glad I pushed my fear of Spencer not liking this to the back of my mind; not only did I LOVE this pizza, he literally raved about it as well. He is constantly bringing this pizza up, so I know I have a winner and I know I will be making this again very soon.

Apple, Gouda, and Bacon Pizza

Ingredients:

Whole weat pizza dough, recipe follows (or your favorite store bought dough)
2 Tbsp olive oil, divided
1 Small red onion, thinly sliced
1 Clove garlic, minced
6 Slices thick-cut bacon
1 Large honeycrisp apple
7 Ounces (1 cup) smoked gouda cheese, shredded
1/4 Cup freshly grated parmesan cheese
8-10 Sage leaves
2 Tbsp honey
1/8 Tsp cinnamon
1/4 Tsp nutmeg
Salt and pepper
Cornmeal

Directions:

Preheat oven to 450. Place pizza stone in oven and allow to pre-heat as well.

Cook bacon using desired method, I used the skillet. Place on a papertowel lined plate and allow to cool. Once bacon is cool enough to handle, cut into bite size pieces.

Place a medium skillet over medium heat. Once skillet is hot add 1/2 a tablespoon of olive oil and onions and sprinkle with salt. Allow the onions to caramelize, stirring occassionally. At the end of caramelizing the oninos, add the garlic and cook for 1 minute. Thinly slice apples and roughly chop the sage leaves.

Place pizza dough on a floured surface. Using your hands, gently stretch the dough into the desired shape, I formed a rectangle. Sprinkle pizza stone with cornmeal and place streched dough on stone. Place in oven and allow to bake for 3 minutes.

Remove dough from oven and brush with remaining olive oil, drizzle with honey, sprinkle with cinnamon and nutmeg. Sprinkle 1/4 cup cheese over the dough, followed by a layer of apples, then onions and garlic. Sprinkle remaining cheese, followed by bacon and the remaining apples. Add sage, if desired. Return to oven for an additional 12-15 minutes, until cheese is melted and the crust is golden brown.

Let stand for about 3 minutes, cut and serve.

Whole Wheat Pizza Dough-

Ingredients:

1 Package (2 1/4 tsp) active dry yeast
3/4 Cups warm water
1 Cup whole wheat flour
3/4 Cups all-purpose flour
1 Tbsp honey
1/2 Tbsp olive oil
1/2 Tsp salt

Directions:

Run steaming hot water over a small bowl to warm up the bowl. Place yeast, warm water, honey and oil in the heated bowl, stir with spoon and allow sit (proof) for 10-15 minutes.

Meanwhile, combine the flours and salt in a large mixing bowl and stir to combnie. Once the yeast mixture is foamy add to the flour mixture. Using an electric mixer with a dough hook attachment, mix the ingredients on low until just combined. Once ingredients are incorporated increase speed to medium and knead the dough for 5-6 minutes. If the dough seems tacky, or too sticky, add more flour, 1 tablespoon at a time, and knead until combined.

Brush or spray a large bowl with oil. Place the dough in the well oiled bowl, turning once to coat, cover and set in a warm place to allow dough to rise until doubled in size, about 1 to 1 1/2 hours.

Recipe source: slightly adapted from How Sweet it is via My Life as a Mrs.

Cinnamon Apple Cake

January 24, 2011 by Lynsey Leave a Comment

What could be more irresistable than apples, cinnamon and brown sugar? In my opinion, there’s not a lot that can top this cake except for enjoying it on a cool, winter day! I love the smell anything cinnamon any time of year, but especially during the cooler months. There is just something so comforting about the smell of cinnamon; it makes me feel so warm and cozy even on the coolest of days. This Cinnamon Apple Cake not only embraces those smells that are so comforting to me but it also includes flavors and taste that accompany these wonderful fragrances. This is not only delicious but makes your entire house smell soooo good while it’s baking.

I love this cake; it’s so light and fluffy but has added texture from the apples and pecans. Every bite is packed with so much flavor, and the flavor is enhanced by the fresh apples in every bite. This cake is to apples what banana cake or bread is to bananas; although fresh apples can be used this is also a great way to use up those apples that have been sitting around a little too long and have passed their prime. Another plus about this cake is that it’s so easy to mix up; the most time consuming part is waiting for it to bake! Enjoy this easy and delicious cake warm, right out of the oven or at room temp, you simply can’t go wrong either way.

Cinnamon Apple Cake

Ingredients:

1/2 Cup (1 stick) butter, room temperature
1/2 Cup oil
2 Eggs
1 1/2 Cups brown sugar + 1 Tablespoon
1/2 Cup sugar + 3 Tablespoons
3 Cups flour
3 Cups apples, chopped
1 1/2 Teaspoons baking soda
2 Teaspoons salt
1 Teaspoon vanilla
1 Teaspoon nutmeg, grated
1 Tablespoon cinnamon
1 Cup nuts, chopped (your choice, I used pecans)

Directions:

Place sugars, oil, butter and eggs in a bowl of a stand mixer and mix on medium until combined and fluffy, about 1-2 minutes.

Add 2 cups flour, baking soda, salt, vanilla, nutmeg, cinnamon, nuts and apples, mill well. Add the remaining cup of flour and mix.

Flour and grease a bundt pan. Pour batter in the pan. Mix 1 tablespoon brown sugar and 3 tablespoons sugar together and sprinkle over the batter.

Bake for 45 minutes to 1 hour.

Remove from oven, let cake set for 3 minutes then invert onto a serving dish and let cool completely before covering.

Recipe source: my mom

Don’t Miss a Thing!

Apples

Footer

Don’t Miss a Thing!