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Baked Apples

Baked Apples

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Yield: 4

Sally’s Baking Addiction

This recipe is for whole baked apples stuffed with buttery brown sugar oat crumble. For extra flavor, feel free to swap the water with warm apple cider.

  • 3TBS unsalted butter, softened to room temperature (extra soft, so it’s easy to mash)
  • ¼cup packed light or dark brown sugar
  • ½tsp ground cinnamon
  • ⅛tsp ground nutmeg
  • ¼cup old-fashioned whole rolled oats
  • 4large apples, rinsed and patted dry
  • optional: 2 TBS raisins, dried cranberries, or chopped nuts

For baking:

  • ¾cup warm water


Preheat oven to 375°F.

Using a handheld or stand mixer with a paddle attachment, or simply using a fork or spoon, beat/mash the butter, sugar, cinnamon, and nutmeg together until combined. Stir in the oats, then the raisins/dried cranberries/nuts, if using. Set it aside.

Core the apples:

This can be tricky, but I recommend using a sharp paring knife and a spoon. (Or an apple corer.) I find cookie scoops can easily break or crack the apples. Using a sharp paring knife, cut around the core, about halfway or ¾ down into the apple. Use a spoon to carefully dig out the core. Takes a bit of patience and arm muscle. Once the core is out, use a spoon to dig out any more seeds.

Place cored apples in an 8-inch or 9-inch baking pan, cake pan, or pie dish. Spoon filling into each apple, filling all the way to the top. Pour warm water into the pan around the apples. The water helps prevent the apples from drying out and burning.

Bake for 40-45 minutes or until apples appear slightly soft. Bake longer for softer, mushier baked apples. The time depends on how firm your apples were and how soft you want them to be.

Remove apples from the oven and, if desired, baste the outside of the apples with juices from the pan. This adds a little moisture to the skin, but it’s completely optional.

Serve warm with salted caramel, whipped cream, or ice cream. Cover and store leftovers in the refrigerator for up to 2 days.

Pork Tenderloin Cutlets

Pork Tenderloin Cutlets

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with Sauteed Onions & Spinach in Light Tomato Sauce

Yield: 2 Servings

Scott Nowell

Pork cutlet dish, version 2.
Pork Tenderloin formed into cutlets with sauteed onions, a light tomato sauce and wilted spinach.

  • 6oz pasta, farfalle, ziti, rotini, etc.
  • 1lb pork tenderloin
  • salt & pepper
  • 1-2TBS olive oil
  • 1medium onion, julienned
  • 1-2tsp garlic, minced
  • 115 oz can diced tomatoes
  • 18 oz can tomato sauce
  • ½cup reserved pasta water
  • 1tsp (heaping), Better than Bouillon, chicken
  • 4oz baby spinach
  • 1tsp dried oregano
  • 1tsp dried basil


Prep:

Clean the pork tenderloin by removing silver skin, extra fat. Cut into four pieces. Stand the pieces on end and pound to ¼-inch thick with a meat mallet. Season both sides with salt and pepper.

Peel, cut in half and julienne the onion into ¼-inch slices.

Open the tomato and sauce cans.

Heat a gallon of water to a boil in a large pot. When boiling, add about a TBS salt and pasta of choice.

Heat olive oil in a large skillet over medium high heat until shimmering.

Add cutlets and cook until just brown, about 2 to 3 minutes per side, until they reach 140°F. Remove to dish, cover loosely and set aside.

Add a little more oil if needed and sauté onions until starting to brown and soften. Add the garlic and sauté for 30 seconds to remove raw flavor.

To the skillet with onions add diced tomatoes, tomato sauce, reserved pasta water, BTB, oregano and basil. Mix well. Bring to a boil and add the spinach to the skillet. Reduce to a simmer and cook until the spinach is wilted, 2 to 3 minutes. Taste and adjust seasoning.

Return cutlets to skillet and spoon sauce over cutlets. Simmer for a couple of minutes to reheat cutlets.

Israeli Couscous

Israeli Couscous

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Yield: 2 to 3 Servings

Scott Nowell

Simple couscous to go with almost anything.

  • 1TBS butter or olive oil, divided
  • ¼cup pine nuts (about 3 ½ oz), toasted (optional)
  • 1shallot, minced
  • ¾cup Israeli couscous
  • ¾cup chicken broth
  • 1pinch salt
  • 1TBS minced fresh Italian parsley
  • black pepper

Melt 1 TBS butter oil olive oil in a 1-quart saucepan over medium heat. Add minced shallot and sauté until golden, about 3 minutes.
Add couscous and stir until couscous browns slightly, stirring often, 3 – 5 minutes. Pay careful attention as the shallots will burn.
Add toasted pine nuts (optional), broth and pinch of salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes.
Season with black pepper. Transfer to serving dish and top with parsley.

Chicken, Creamy Tarragon Breast

Chicken, Creamy Tarragon Breast

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Yield: 4

Adapted from: https://themodernproper.com/creamy-tarragon-chicken

This chicken recipe is dressed to impress! Fresh tarragon lends a warming fragrance to a rich and creamy sauce for perfectly browned chicken breasts. Add mashed potatoes or pasta and call it a meal!

  • 4small boneless, skinless chicken breasts (about 1¾ lb)
  • 1¾tsp kosher salt
  • 2TBS extra-virgin olive oil
  • 2large shallots, thinly sliced
  • 3garlic cloves, minced
  • ¾cup white wine
  • 1cup heavy cream
  • 1cup chicken stock
  • 1tsp chicken Better than Bouillon (or 1 chicken bouillon cube)
  • 3TBS fresh tarragon, chopped
  • 1tsp Dijon mustard
  • 1tsp lemon zest
  • 1TBS cornstarch
  • ¼tsp freshly cracked black pepper
  • Cooked pasta or mashed potatoes, for serving (optional)

Pat the chicken dry. Season all over with 1½ tsp of the salt.

Heat 1 TBS of the oil in a large skillet over medium. Once the oil is glistening, add the chicken and cook for about 5 minutes per side, or until golden-brown. Transfer the chicken to a plate.

Add the remaining oil and shallots to the same skillet and cook, stirring, until tender, about 4 minutes. Stir in the garlic until fragrant, about 30 seconds. Stir in the wine and cook until reduced by half, about 4 minutes, scraping the browned bits from the bottom of the pan with a wooden spoon. Stir in the heavy cream, chicken stock, bouillon, 2 TBS fresh tarragon, mustard, lemon zest, and remaining ¼ tsp salt.

Return the chicken to the skillet along with any collected juices on the plate. Bring the sauce to a simmer over medium heat, then reduce the heat to medium low. Simmer until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 15 minutes more.

In a small bowl mix the cornstarch together with 2 TBS cool water. Transfer the chicken to a plate. Pour the cornstarch slurry into the sauce and continue to simmer until thickened, about 3 minutes. Nestle the chicken back into the sauce.

Top chicken with pepper and remaining 1 TBS tarragon and serve over mashed potatoes.

Community Group Pasta

Community Group Pasta

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with Chicken, Broccoli, Sun-Dried Tomatoes & Cream Sauce 😊

Yield: 4 Servings
Scott Nowell

Circa 1994: This started as a church potluck meal, and it still works well 30 years later. It also makes a nice, simple family meal.
Updated to describe the version served at 28-Sep-23 Community Group.
You can use your imagination on this and replace the chicken with shrimp, sausage or beef. Also any pasta and vegetables can be used. Just be sure to barely cook it to al dente so it doesn’t get too soft in the assembly.

Chicken:

  • 2TBS cooking oil, divided
  • 1lb chicken breasts, boneless skinless
  • salt & freshly ground pepper
  • 1-2tsp Italian seasoning
  • 8oz Rotini, Penne, etc.
  • 8oz broccoli, small florets

Assembly:

  • 2TBS garlic, minced
  • 1cup julienned sun-dried tomatoes, oil reserved
  • 2TBS oil from sun-dried tomatoes
  • 1-2TBS butter
  • ½cup reserved pasta cooking liquid
  • 1cup heavy cream
  • 1-2tsp dried basil or Italian seasoning
  • ½cup Parmesan cheese, shredded
  • salt & pepper
  • 1TBS Italian flat leaf parsley, chopped

For serving:

  • Parmesan cheese shredded


Cook broccoli and pasta:

Bring one gallon of water to boil in a large pot. Add 1 TBS salt and broccoli. Cook until starting to soften (about 2 minutes), remove to a bowl of ice water with a spider.

Return water to a boil and add pasta. Cook until just al dente, a minute or two less than manufacturer’s directions. Reserve a cup of the starchy cooking water, then drain and set pasta aside.

Cook chicken:

While the pasta is cooking, cut the chicken into bite sized pieces. Season chicken with salt and pepper and a good sprinkle of Italian seasoning. Be generous.

Heat a TBS each of reserved sun-dried tomato oil and cooking oil until hot in large sauté pan. Add the chicken and sauté until cooked through. About 2-3 minutes. You should get some nicely browned pieces. Remove chicken from pan and set aside.

Assembly:

Return empty pasta pot to medium heat, add a TBS each of reserved sun-dried tomato oil and cooking oil. Add 2 TBS of minced garlic. Sauté for 30 seconds. Add the sun-dried tomatoes and basil or Italian seasoning, stir and sauté for another 30 seconds.

Add ½ cup reserved pasta cooking liquid and cooked chicken to pan and cook until heated through, 2 to 3 minutes.

Return pasta and broccoli to pot. Mix.

Add cream and 1-2 TBS butter. Mix and heat until hot and pasta is well coated. You can add more pasta cooking water if needed.

Season to taste with salt and pepper.

Serve:
Transfer to a serving dish and top with parsley.

Serve with additional Parmesan cheese if desired.

We served this with a tossed green salad with Italian dressing and Cheesecake Factory dark bread, followed by Hermit Cookies with vanilla ice cream.

Roasted Brussels Sprouts

Roasted Brussels Sprouts

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Yield: 2

Adapted from many
  • 8oz Brussels sprouts
  • olive oil
  • salt and pepper to taste

Adjust oven rack to upper position, and preheat oven to 450°F.

Trim the sprouts and add to a lined rimmed baking sheet. Mix with a big drizzle of olive oil and season to taste with salt and pepper. Turn the sprouts cut side down.

Roast in oven until tender and deeply browned, about 20 to 30 minutes.

Serve immediately.

Stuffed Squid with Rice & Herbs

Stuffed Squid with Rice & Herbs

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Yield: 4

The Ultimate Mediterranean Diet Cookbook by Amy Riolo

You’ll love this light, healthful version of calamari, with flavors straight from the Aegean Islands. The tender texture of the baby squid in this unique dish lends itself to a straightforward cooking style. You may also cook full-size squid this way, but you will need to increase the filling quantities and cooking time.

  • 2TBS olive oil, divided
  • 1small yellow onion, finely chopped
  • 1lb spinach, fresh
  • ¼cup short grain rice
  • 2TBS parsley freshly chopped
  • 2TBS dill freshly chopped
  • 1tsp sea salt or salt &pepper
  • dash of crushed red chili flakes
  • 1lb baby squid, cleaned and tentacles separated
  • 2cups vegetable or seafood stock

Heat 1 TBS of olive oil in a large wide skillet over medium heat. Add the onion and sauté until golden, about 5 minutes.

Add the spinach, rice, parsley, dill, salt, pepper, and red chili flakes and cook for 1 minute. Take the mixture off the heat and allow it to cool slightly.

Stuff the baby squid three-quarters of the way full of stuffing. Secure the top with a toothpick, leaving a little bit of room between the toothpick and the top of the stuffing for the rice to expand while cooking.

Heat the remaining olive oil in a large frying pan over medium heat. Brown the squid on all sides.

Add the stock, cover, and simmer on low until cooked through, 15 to 20 minutes, or until the rice is tender to the bite and the squid are cooked through. Season the tentacles and add after the 10 minute mark.

Serve with bread such as ciabatta or focaccia.

Chicken with Basil-Pecorino Cream Sauce

Chicken with Basil-Pecorino Cream Sauce

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and Roasted Red Potatoes

Yield: 2 Servings

Adapted from: Home Chef

A tender chicken breast, topped with a creamy basil sauce infused with sharp pecorino cheese, served next to roasted red potatoes, shallot, and fresh red bell pepper.

  • 12oz red potatoes
  • 1red bell pepper
  • 1shallot
  • 13oz boneless skinless chicken breasts
  • 2TBS basil pesto
  • 4oz light cream
  • 1oz pecorino cheese
  • olive oil
  • salt & pepper
  • cooking spray

Preheat oven to 400°F.

If using any fresh produce, thoroughly rinse and pat dry.

Prepare a baking sheet with foil and cooking spray.

Prepare the Ingredients

Cut each potato into six to eight wedges.

Stem, seed, remove ribs, and cut red bell pepper into 1″ dice.

Peel and slice shallot into ¼” rounds.

Pat chicken breasts dry, and season both sides with salt and pepper.

Begin the Vegetables

Toss potatoes, red bell pepper, shallot, 1 tsp olive oil, season with salt and pepper on prepared baking sheet. Spread into a single layer, leaving room to add chicken later (some overlap is ok). Roast in hot oven until vegetables begin to soften and caramelize on edges, 20 minutes. Remove from oven.

Vegetables will finish cooking in a later step.

While vegetables roast, sear chicken.

Sear the Chicken

Place a medium non-stick pan over medium-high heat. Add 1 tsp olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side. After vegetables have roasted 20 minutes, carefully stir on their own side. Transfer chicken to empty space on baking sheet. Reserve pan: no need to wipe clean.

Finish the Chicken and Vegetables

Top chicken with 2 tsp basil pesto (reserve remaining for sauce). Roast until pesto darkens slightly and chicken reaches a minimum internal temperature of 165°F, 10-12 minutes. Remove chicken to a plate and rest at least 5 minutes. While chicken rests, make sauce.

Make Sauce and Finish the Dish

Return pan used to sear chicken to medium-high heat. Add cream to hot pan and bring to a boil. Once boiling, remove from burner. Stir in remaining basil pesto and ⅔ of the pecorino (reserve remaining for garnish). Taste, and season with a pinch of salt and pepper if desired.

Serve:

Divide chicken and vegetables between plates and top chicken with sauce and garnish with remaining pecorino.

Smothered & Stuffed Meatloaves

Smothered & Stuffed Meatloaves

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with Potato Wedges

Yield: 2

Adapted from: EveryPlate.com

Meatloaves, personal-sized treasures bursting with melty pepper jack (no cheese on Gayle’s) and adorned with caramelized peppers and onions.

Notes: Since Gayle didn’t want cheese, I put a whole egg in the top of hers. Cooked for the whole time, she said the egg was overdone, but loved the dish. I didn’t like the glaze on top of the meatloaves. I don’t care for tomato glaze on meatloaf.
Prep: 10 Cook: 35

  • 12oz potatoes
  • 1green bell pepper
  • 1onion
  • 1TBS fry seasoning
  • 1slice white bread
  • 8oz ground beef
  • 8oz shredded pepper jack
  • 1TBS Dijon mustard
  • salt & pepper
  • 3TBS ketchup
  • 2tsp brown sugar
  • 2tsp cooking oil
  • 1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges.

Halve, core, and thinly slice bell pepper into strips.

Halve, peel, and thinly slice the onion.

In a small bowl, combine 1 TBS mustard, 3 TBS ketchup, and 2 tsp brown sugar. (If you don’t have brown sugar, swap in 1 tsp white sugar.)

Roast potatoes:

Toss potatoes on a baking sheet with a drizzle of oil, 1 tsp Fry Seasoning, (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Form meatloaves:

Meanwhile, in a large bowl, soak bread with 2 TBS water, break up with your hands until pasty. Add beef, remaining Fry Seasoning, and a pinch of salt and pepper, mix to combine. Flatten meatloaf mixture into two ½-inch-thick rounds. Reserve half the cheese for topping, divide remaining cheese between centers of each round.

Note: No cheese on Gayle’s meatloaf. I cracked a fresh egg into the hole that was filled with cheese on mine.

Fold edges of meat around cheese, shaping and sealing to create 1-inch-tall loaves. Place on a second baking sheet, brush tops with ketchup glaze. Bake on middle rack for 15 minutes. Note: I think the meatloaf and the egg were done at this point. I went for another 5 minutes since the egg was wobbly.

Cook veggies:

While meatloaves bake, heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and onion, cook, stirring occasionally, until browned and tender, 7- to 8-minutes.

Add 2 TBS water, cook, stirring, until water has evaporated, and veggies are tender. Season with salt and pepper, then stir in 1 TBS butter until melted. Turn off heat, cover to keep warm.

Top meatloaves:

Once meatloaves have baked 15 minutes, remove sheet from oven. Carefully sprinkle tops with reserved cheese. Return sheet to middle rack until meatloaves are cooked through (160°F) and cheese melts, 3- to 5-minutes more. (probably not necessary).

Serve:

Divide meatloaves and potatoes between plates. Top meatloaves with veggies.

Fry Seasoning

1 TBS

  • 1½tsp garlic powder
  • 1½tsp onion powder
  • 1½tsp paprika
Creamy Chicken Chowder

Creamy Chicken Chowder

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with poblano and crispy tortillas

Yield: 2 Servings

Adapted from: Home Chef

Diced chicken combined with sweet corn and feisty poblano, then simmered in cream to achieve a delightful soup. Topped with cheese and crunchy tortilla strips. Add bacon, sausage or shrimp as an option.

  • 1medium/small yellow onion
  • 1poblano pepper
  • 3oz corn kernels
  • 1lime
  • 12oz diced boneless skinless chicken breasts
  • 1TBS chili and cumin rub
  • 4oz light cream
  • 2tsp chicken base
  • 1oz shredded Oaxacan cheese
  • ½oz tortilla strips
  • olive oil
  • salt & pepper

Options:

  • 4strips bacon
  • 4oz pork, andouille, or kielbasa sausage links, sliced
  • 8oz shrimp

Prepare the ingredients:

Halve and peel onion. Cut halves into ¼” dice. Stem poblano pepper, seed, and cut into ½” dice. Wash hands and cutting board after prepping. Quarter lime. Pat diced chicken dry, and season with a pinch of salt and pepper.

Sear the chicken:

Place a medium pot over medium-high heat and add 1 tsp olive oil. Add chicken to hot pot and stir occasionally until browned on two sides, 4-6 minutes. Transfer to a plate. Chicken will finish cooking in a later step. Reserve pot, no need to wipe clean.

Start the chowder:

Return pot used to sear chicken to medium heat and add 2 tsp olive oil. Add onion and poblano (reduce quantity if spice-averse) to hot pot and stir often until vegetables are slightly softened, 3-5 minutes. Stir in corn and seasoning rub until combined.

Options:

If using bacon, sausage or shrimp, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon, sausage slices or shrimp to hot pan. Flip occasionally until cooked, 6-8 minutes (3-4 for shrimp). Transfer to towel-lined plate. When cool enough to handle bacon, crumble.

Stir half of the options into finished chowder and reserve the other half for garnish.

Finish the chowder:

Add chicken and any accumulated juices, ½ cup water, cream, and chicken base to pot. Stir to combine and bring to a simmer. Once simmering, stir occasionally until slightly thickened and chicken reaches a minimum internal temperature of 165°F, 5-7 minutes. For a thinner texture, stir in additional water 1 TBS at a time until desired texture is reached. Remove from burner. Season with a pinch of pepper.

Finish the dish:

Divide between bowls, garnishing chowder with remaining half of optional protein, cheese, and tortilla strips. Squeeze lime wedges over to taste.