Fall Food Fiesta Episode 3

I think this will be the last in this fall food series…sigh. Although I haven’t completely resigned myself to starting to cook winter type foods just yet. It feels more like I’m simply refusing to give up apples than anything else lol. Oh well. YOLO. (ugh…I’m THAT girl…)

Basically I’m just obsessed with apples…

In this post I’m sharing two gems with you that I’ve recently discovered…a dinner AND a desert. Boom.

The first I’m going to share with you is somewhat similar to this recipe that I made last year, which I really didn’t care for. So I tried again. Its another attempt at Mac & Cheese with Caramelized Onions, Apple, and Bacon. So many things that I love…apples, cheese, caramelized onions, bacon…This time its all arranged in a way thats more delicious.

I won’t take too much time explaining how to make this recipe because I’ve done it a few times before. So I’ll just explain how to make it different from plain caramelized onion mac and cheese.

Cheesy bacony appley goodness.

Cheesy bacony appley goodness.

To make this you basically just add the bacon and apples to the recipe I linked to above. It’s not difficult. It tasted good. My one note on it was that I used Maple Bacon…which in hind sight was a little off…I think that regular bacon would work best…or maybe smoked.

I also tried my first ever crockpot desert…Crockpot Apple Crisp. Because seriously…how can you not, right? It’s actually really easy to put together. Here’s the biz you’ll need:

  • ~5 granny  apples, peeled and sliced
  • 2 Tbs lemon juice
  • 1/2 c flour
  • 1/4 c old fashioned oats
  • 3/4 c dark brown sugar, packed
  • 1 tsp cinnamon
  • pinch of salt
  • 1/2 c butter
Apples on apples...

Apples on apples…Put your peeled and sliced apples in your crockpot and coat with lemon juice.

steps 2 and 3

In a bowl combine all the dry ingredients (flour, sugar, spices, oatmeal). Then cut in the butter using a pastry cutter or some forks. Then top the apples with your crumb mixture.

Crock on high for 1.5 to 2 hours until apples are tender.

Crock on high for 1.5 to 2 hours until apples are tender.

After it cools down a little serve that biz with ice cream and EAT UP.

After it cools down a little serve that biz with ice cream and EAT UP.

This recipe will make your house smell AMAZING. A substitution I made was to use about half the oatmeal and use cereal for the other half (Special K Vanilla Almond to be specific, but anything corn flake-like will do). I mixed the crumbs into the apples rather than let it just sit on top so it did make the consistency a little different (not much of a crunchy top) but it still tasted good. You can also add pecans like the original recipe calls for.

When I make this recipe again I will consider using one of those crockpot liners because this was a little bit of a pain to clean up…worth it…but still work.

FUN ACTIVITY ALERT: My lady pals and I had a fun adventure a couple weekends ago so I figured I’d share it. We went to our first ever Blacklight 5K. It was SO FUN. It’s basically the Color Run except its a night and the colors glow under blacklight. It was most definitely NOT 5K…I’d guess it was maybe like 1.5 miles and in terms of logistics it was a bit of a shit show but it was still super fun to walk (running for fun is not my jam) and there was a big dance party at the end and they were throwing tons of color into the crowd.

The Before and After shot

The Before and After shot

I think I may have gotten some color on me....

I think I may have gotten some color on me….

 

What fall foods will you miss most?

 

Fall Food Fiesta Episode 2

So there are just so many awesome things you can make in the fall that just taste so much better for the simple fact that it IS fall. I’ve been a major slacker at not putting these next few dishes up here earlier. Sorry. For those of you in the Northeast with me you are understanding that fall is pretty much over at this point. BUT you can totally fight this turn in the weather in the kitchen to squeeze in a few more weeks of fall.

I actually made this dish about a month ago with a pal of mine and was really happy with it. It’s a pork dish (sorry Jewish friends) which made me a little hesitant because I’m not great with pork, but it was awesome. I made an awesome fall pork dish last year too, check it out! This dish is creatively titled Pork Chops with Apples and Onions…clearly they broke out the big ones with that one.

Here’s what you’ll need:

-4 pork chops
-2-3 apples (cored and sliced)
-1 cup chicken broth, beer, white wine, or cider (I used chicken broth)
-1 Tbs extra virgin olive oil
– 2 Tbs butter
-1 onion, sliced
-salt, pepper, and cinnamon/all spice

Pork Chops over Mashed Potatoes with Goat Cheese Stuffed Crescent Rolls

Pork Chops over Mashed Potatoes with Goat Cheese Stuffed Crescent Rolls

Trim your pork chops of the extra fat. Sprinkle with salt and pepper. Heat a cast iron skillet and add the olive oil. Place the chops in the hot pan and don’t touch them for 3-5 mins (so that you’ll get that great sear). Flip them and do the same with the other side. Remove from pan after around 10 mins and put on a plate (but you’re not done with them yet).

Turn the heat down to medium. Add your butter to the pan, then add the onions and apples. Add the cinnamon/all spice and saute until the apples are soft and the onions are a bit caramelized (~8 mins). Stir in the broth (or whatever broth you choose) and let it reduce a bit (so its gravy-esque). Put your chops back in the pan.

Cook the chops for another 15ish minutes, turning them over half way through and covering them up with you onion/apple biz. Serve over rice or mashed taters.

YUM. Mashed taters, pork, apples, onions...Best.

YUM. Mashed taters, pork, apples, onions…Best.

This is a great fall meal…it has the seasonal flavors I love and it hearty. The one thing that made a huge difference though was READING THE COMMENTS. I cannot stress how important it can be to read the comments for recipes you find online. In this case almost every single comment mentioned that it was lacking something (which is why I added the cinnamon) and that there were some logistical steps missing (like turning the heat down after searing the meat, and giving the apple mixture time to reduce after adding the broth).

Overall a solid meal.

In other news, I did other fall things too 🙂 I carved a bitchin’ pumpkin with the ladies and I stepped up my halloween costume effort this year (youtube tutorials for the win) lol. I got these sick vampire teeth that mold to you teeth so you can talk relatively normal and they look freakishly real. Check out the pics below:

Party Pre-Gaming like champs

Party Pre-Gaming like champs

Obvi we're on the couch taking selfies....just a vamp and lumberjack. NBD

Obvi we’re on the couch taking selfies….just a vamp and lumberjack. NBD

I guess is Jack the Pumpkin King?

I guess its Jack the Pumpkin King?

I hope everyone had a fun Halloween! Feel free to share your Halloween costume in the comments 🙂

 

And I’m Back! with new treats and everything

So it’s been about a month since my last post. Sorry about that folks…that was lame of me. I had a bit of a hectic month in February. But fear not…I’m back. And I have sooooo much to tell you!

First off….the winter has been so blah. Not so much blah as in boring (which is also true) but more like BLAH why-is-it-still-winter-I-forget-what-warmth-feels-like. I was EXTRA feeling it in early February….so my best gal and I decided to take a super spontaneous weekend trip to Cancun Mexico. Long story short…it was AMAZING and totally worth it. As it happens, we timed it PERFECTLY so we were lounging in the sun doing some restful day-drinking while back home they were getting blasted by the biggest snowstorm we’ve had in like 50 years. So win-win.

Paradise

Paradise

Livin' the Life

Livin’ the Life

But I won’t rub my awesome vaca in your face. Moving on.

February also contains some other landmark occasions: Valentine’s Day and MY BIRTHDAY (which, as it happens, is the day before Valentine’s lol).

I won’t bore you with tails of my Birthday…it was a bit of a mess this year. But my Valentine’s Day was pretty rad. To start I got a beautiful bouquet of tulips from the BF with a adorable teddy bear and box o’chocolates (that came with a picture guide so you don’t accidently bite into that nasty raspberry that is ALWAYS there waiting for you to mistake it for a caramel).

Valentine's Day Surprise for Me :)

Valentine’s Day Surprise for Me 🙂

So I wanted a fairly low-key Valentine’s Day, so the BF and I decided to just make dinner and hang out. So we decided to make a steak dinner. BOOM. Cause that’s what winners do. (ALSO this presented the PERFECT opportunity for me to finally buy a cast iron skillet…thanks Amazon!).

Cast Iron Beast...LOVE IT

Cast Iron Beast…LOVE IT

So the steak was actually SUPER SUPER Easy…You start by heating the skillet in the over set to 500 degrees. While that guy is heating up, you can coat your steak with a little oil and season it up with salt and pepper (or any other spices you’re in the mood for). When the pan is ready (probs like 10 mins later) then immediately move it to your stove top set on high. Place the steak in the pan and let sear for about 30 seconds. Then flip that guy over (tongs work best for this, but I’m certain you can improvise…I certainly did) and sear for another 30 seconds on the other side.

To finish it up, pop the WHOLE PAN back into the oven for 3 mins….flip it over…3 mins. Then BOOM you’re done! You’ve successfully cooked yourself a nice steak (cooked medium).  Stupid easy right?

Look at this guy...

Look at this guy…

So nice and pink!

So nice and pink!

You can adjust the time in the oven to suit how you like your steak…less time for more rare…more time for less pink. The cast iron allows you to get that yummy searing outside and allow it to cook inside as well. NOM NOM.

Steak, Corn, Mashed Potatoes, and Champagne. Feast of Champions.

Steak, Corn, Mashed Potatoes, and Champagne. Feast of Champions.

I whipped us up some mashed potatoes and opened up a can of corn to go with the steak. We popped some bubbly and had a tasty feast.

 

Crack Pasta…aka Creamy Garlic Pasta

Listen up folks. The recipe I’m sharing with you today is insane. So good. It’s like crack but in pasta form. Get ready to have your mind blown.

Originally my friend found this recipe on Pinterest and we made it for a ladies night dinner. It was a big hit.

 

The element that makes this pasta so good is that the pasta is cooked in chicken broth rather then water. I had no idea what a difference that makes. It adds so much flavor!

You can find the recipe here. But I’ll spell it out for you anyways.

Creamy Garlic Pasta
2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼  tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Make this for friends/family/significant others. Its super easy and tastes amazing. It’ll make people think you’re stellar in the kitchen!

Apples to Apples: Part 4

I imagine at this point many of you are getting sick of this apple business. I get it. But maybe now its becoming clear for you just how many apples I picked that fateful Saturday…

This being the 4th installment of my apple series I’ll share 2 of the more unique recipes I tried. The first that I’ll talk about is a tasty Fall Apple Sangria….mmmm sangria….

Sangria is one of the easiest things to make because it is very forgiving. Personally, I’ve always had a soft spot for sangria because it satisfies so many needs…the need for some booze and it also is a tasty snack. Win win. Here’s how I made this fun fall beverage:

1 bottle sweet white wine (I used a Moscato)
1 bottle champagne (I used a Dry Cooks)
3 bottles of hard cider (out of like a 6 pack)
1.5 Tbs sugar
1/2ish lemon juice
1-2 apples

All you do is dump all this biz in a bowl, let it sit for a little while and DRINK UP!!! Hello Friday!…..I may have drank most of this myself one weekend….

The second recipe I’m going to talk about is one I found on Pinterest…shock I know lol. Its a shake up on Mac and Cheese. Its a Butternut Squash Mac and Cheese with bacon and apples.

Now my first issue with this was that I simply couldn’t find canned butternut squash….so I subbed in canned pumpkin instead. You can find the recipe here.

So the picture on the website made it look super good. Even mine photographed pretty well (even without the bacon). I have mixed feelings about the recipe. It has an “interesting” taste. I think that it’s because of the broth that the recipe calls for. Its not bad…its just very different. I’m not sure I would make it again. But I’m really happy I tried it out. And as weird as it may seem, the apples TOTALLY worked. They were crunchy and tart and went so well with the mac and cheese aspect of the dish. Plus, who doesn’t love bacon?

This actually concluded my mini-series on apples!!! And at the present moment I only have about 5 apples left that I’m just snacking on.

How has apple season been for you folks?