Apple Fritter Casserole

It's Labor Day weekend, and that means September has arrived--time for back to school, (slightly) cooler temps, and apples! It doesn't really start to feel like fall here until about November, but I start craving apple recipes just as soon as I see all those shiny, new school supplies.

I love a good apple pie as much as the next guy, and I have some nice recipes for apple cakes, breads and donuts, but this recipe is an interesting combination of all of those. I can't decide if it's breakfast or dessert, so I ate it for both!

Apple Fritter Casserole
Prep time: 20 min  Bake time: 25 min
Serves 12

5 apples, peeled & chopped
6 Tbs butter
1 cup brown sugar
1 tsp cornstarch
2 Tbs water

5 large croissants (about 12 oz)
1/2 cup heavy cream
1/2 cup apple butter
1/8 tsp ground cinnamon

3/4 cup powdered sugar
4 Tbs heavy cream

Melt butter in a large sauté pan over medium heat. Add brown sugar and stir until completely incorporated. Transfer chopped apples to pan and stir until coated with sugar mixture. Cook for 5 minutes while stirring frequently. In a small bowl, stir together the cornstarch and warm water. Add the cornstarch mixture to apples and continue to cook/stir for 5 more minutes. Remove from heat and set aside while prepping the other ingredients. The apples should be soft and the liquid will be a syrup consistency.

Preheat oven to 375°F
Whisk together the heavy cream, apple butter, eggs and cinnamon. Spray 9x11 casserole dish with non-stick spray. Slice the croissants in half across middle. Place the bottom halves of the croissants in an even layer. Pour half of the apple butter/cream mixture over the croissants. Top with half of the caramelized apple mixture. Arrange the croissant tops in an even layer. Top with the remaining cream mixture and apples. Pour all of the syrupy apple mixture over the casserole. Gently press down on the top with a wooden spoon or spatula. Bake at 375° for 25 minutes, or till lightly browned on top.

Mix powdered sugar and heavy cream together with a fork until smooth. Drizzle over the finished casserole.


320 calories per serving.  Click here for more nutritional info and shopping list!
 

Creamy Watermelon Pie

Is it weird that I'm posting another watermelon dessert recipe less than 2 weeks after the last one?  I just can't help it; I love watermelon in the summer! Don't worry, September is almost here and that means all things apple, quickly followed by pumpkin season, then peppermint and gingerbread for Christmas....there's always another season coming up with its own set of flavors! But for now, I'm going to savor the last juicy melon of the summer in this amazing pie.

This is great for that end of summer watermelon that's not quite as sweet and tasty as earlier ones, and it's also perfect for this super busy time of the year when complicated recipes are just not gonna happen.  I've made this many times before and I plan to serve it this Labor Day because it's quick, cool, and everybody loves it. The only thing challenging about this recipe is finding the watermelon-flavored gelatin. Last year I tried several stores with no luck, but a buddy of mine found it and bought me several boxes because she knew how much I love to make this pie!

Creamy Watermelon Pie
Prep time: 10 min  Chill time: 2 hrs 
Serves 8

1 box (3 oz) watermelon gelatin
1/4 cup boiling water
1 tub (12 oz) frozen whipped topping, thawed
2 cups diced seeded watermelon
1 (9 inch) graham cracker crust


In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping; fold in watermelon. Spoon into crust. Refrigerate for 2 hours or until set.

Honey Ham Biscuit Sliders

I've been trying to teach my 14-year-old daughter to cook by having her help me make dinner every night. After a few years of this, I decided to have her cook one meal a week all by herself. So far, she's been doing great and learning important new things every week, like how to manage her time, how to make substitutions on the fly, and how to avoid setting the kitchen on fire! She's become quite adventurous and will sometimes tackle recipes that would scare away the average home cook.

Of course, I think it's great when she can create an amazing gourmet meal, but I also want her to learn some simple recipes that she can make when she goes to college or moves out on her own and doesn't have the time for anything grand. Too many people rely on the drive-thru when they need a quick meal because they don't have a collection of quick and easy recipes they can make instead. This came together in just a few minutes, used ingredients we almost always have on hand, and everybody thought it was yummy, so I can definitely see it on her monthly rotation from now on.

Honey Ham Biscuit Sliders
Prep time 5 min  Bake time: 15 min

Serves 5

1 can biscuits (10 count)
1/2 lb deli ham, shaved
1 cup shredded Swiss cheese
1/4 cup honey mustard dressing
1 Tbsp butter, melted
2 Tbsp honey

Preheat oven to 400°F. Lightly spray a 9-inch pan with cooking spray.  Set aside.

Separate each biscuit into two layers. Spread each layer with honey mustard and top with Swiss cheese. Place half of the biscuits, cheese side up, in the bottom of prepared pan. Top with ham. Top ham with remaining biscuits, cheese side down. Brush biscuit tops with melted butter.

Bake 12-15 minutes, until golden brown. Heat honey in microwave for 20 seconds. Brush biscuit tops with warm honey. Serve immediately. 

293 calories per serving.  Click here for more nutritional info and shopping list!

Coconut Lime Grilled Chicken

 Nobody who knows me would ever consider me a risk-taker. I plan everything weeks in advance, always read the directions, and don't like roller coasters or extreme sports or even haircuts that take off more than half an inch. But when it comes to making dinner, I'm dauntless! (shameless plug for my daughter's current favorite movie, Divergent)

It's seems like a lot of people are afraid of trying new recipes, but to me, a recipe is not really a gamble. If I know I like all the ingredients and I follow the directions correctly, I'm almost guaranteed to have a good result. I'm notorious for constantly trying new recipes and I'm not even afraid to try them when it really matters, like when I'm having a dinner party! That's exactly what happened last night when I decided to try out this recipe on my unsuspecting friends. As I expected, it turned out great and it even left my hands smelling like a tropical paradise all day!

Coconut Lime Grilled Chicken
Prep time: 5 min (plus 2+ hrs marinating) Cook time: 10 min
Serves 4

1 1/2 cups coconut milk
3 cloves garlic, finely chopped
1 tsp grated ginger
1/2 cup fresh cilantro
juice of 1 lime
3 Tbs soy sauce
1 Tbs fish sauce
1 Tbs brown sugar
4 chicken breasts

In a food processor or blender, combine coconut milk, garlic, ginger, cilantro, lime juice, soy sauce, fish sauce and sugar. Process until smooth, about 30 seconds, to make marinade.

 If chicken breasts are very thick, butterfly them in two or pound to 1/2 inch thickness. Place chicken in a large ziptop bag and pour in marinade. Refrigerate for at least 2 hours. Drain chicken, reserving marinade. Bring leftover marinade to a boil in a small saucepan.

Preheat grill, then brush lightly with oil. Grill chicken until tender, 4-5 minutes each side. Baste chicken with reserved marinade while grilling and drizzle chicken with extra marinade when serving.

328 calories per serving.  Click here for more nutritional info and shopping list!

Maple Dijon Chops

Have you ever noticed the difference between men and women when it comes to food? I think women's palates are kind of like their brains - complicated and going in a million different directions at once. We like casseroles and one-dish meals with unique combinations of flavors and textures while men prefer simple entrees with bold and distinct flavors - a slab of meat and a pile of potatoes. Don't get me wrong, I can certainly appreciate a simple piece of meat, but it gets so boring after awhile! I mean, a pork chop pretty much always tastes the same, doesn't it?

Not if you marinate it in this amazing combination of flavors then grill it for even more smoky deliciousness! This recipe is a perfect compromise for me and my husband--a big hunk of meat for him and an exciting flavor combination for me!

Maple Dijon Pork Chops
Prep time: 5 min (plus 1 hr marinating) 
Cook time: 15 min 
Serves 6

6 pork chops, bone-in
1/4 cup Dijon mustard
1/4 cup maple syrup
2 Tbs brown sugar
2 cloves garlic, minced
1 shallot, chopped
1 tsp each salt, pepper, and thyme
1 Tbs drizzle oil (this just helps them to not stick on the grill)

Combine all  ingredients in a large zip-top bag and let marinate for at least one hour--the longer the better!

Preheat grill to medium-high then grill chops 5-6 minutes per side till at least 135°F. Remove to serving plate and cover with foil; let rest 10 minutes. Temperature should continue to rise. Make sure pork reaches 145°F to ensure doneness.

418 calories per serving.  Click here for more nutritional info and shopping list!

Turkey & Cranberry Spread Croissants with Grilled Peaches

Don't you just love simple suppers? You know, the kind that only take a few ingredients, whip up in minutes, and dirty just a few dishes? Yeah, I know, that's a pretty rare combination! Usually I try to blog about interesting recipes--the kind that look complicated and gourmet, draw oohs and ahhs, and will impress your friends and family.

This supper was none of those things, but it was so quick, so easy, and so yummy, that I figured maybe you would appreciate it just as much as I did. This is actually three recipes in one, though, so maybe that makes up for its simplicity. Make each one separately or make them all at once, but definitely make them!

Turkey & Cranberry Spread Croissant Sandwiches
Total time: 5 min
Serves 4

4 large croissants, split
1 batch cranberry walnut spread (recipe below)
8 oz shaved turkey
4 slices Swiss cheese
1/2 cucumber, sliced
8 lettuce leaves

Spread cranberry spread on insides of croissants then top with turkey, cheese, cucumber slices and lettuce.

Cranberry Walnut Spread
Prep time: 5 min
Serves 4

4 oz cream cheese, softened
4 Tbs cranberry sauce
2 Tbs chopped walnuts
1 Tbs honey
1/8 tsp ground cinnamon 

Stir cream cheese until smooth then blend in remaining ingredients.  Serve as a dip for veggies or crackers, spread on a sandwich, or just eat by the spoonful! 

Grilled Peaches
Total time: 10 min
Serves 4

4 peaches, halved and pitted
4 Tbs honey
8 scoops vanilla ice cream

Preheat grill. Grill peaches flesh side down for 4 to 5 minutes over low flame. Flip and grill for an addition 4 to 5 minutes. Do not let skin blacken.

Remove and drizzle with honey. Serve warm with a scoop of vanilla ice cream.

Marissa's Pancit

Did you miss me?! It seems like I haven't blogged in forever! It's been a crazy couple of weeks for me at work and the stress followed me home like a stray puppy dog and took up residence in my brain like a flea infestation. I barely had the energy to make supper, let alone blog about it. Life is slowly normalizing again, so I decided I owed you all a really great recipe to make up for my month-long absence.

This dish is really nothing "special," but it is oh-so-yummy. This is a traditional Filipino recipe that I learned from my stepmother who makes it for my husband every time we visit because he loves it so much. I finally got the recipe from her and now I can make it for him whenever he wants--or at least whenever I can find pancit noodles at the Asian store. They were out for weeks! In a pinch you can use angel hair or rice vermicelli, but the real thing is always the best. Like all my favorite recipes, this comes together super quick and, amazingly, even my picky kid likes it!

Pancit Bihon
Prep time: 15 min  Cook time: 15 min
Serves 6

16 oz pancit bihon noodles
2 Tbs oil
1 boneless, skinless chicken breast, thinly sliced
2 chicken bouillon cubes dissolved in 2 cups water

1 onion, sliced 
3 cloves garlic, crushed and minced
1/4 cabbage, sliced into small strips
1 carrot, sliced into strips
3/4 cup snow peas (or red peppers)
3/4 cup diced celery
3 Tbs soy sauce
Salt and pepper to taste
1 Tbs lemon juice (juice from half a lemon)

Soak the noodles in water for 10 minutes to soften.

Meanwhile, saute chicken in 1 tablespoon oil till lightly browned.  Remove and keep warm.  Saute vegetables in remaining tablespoon of oil till slightly tender, about 5 minutes.

Return chicken to pan with vegetables. Drain noodles and add to chicken and veggies. Pour in bouillon water and soy sauce and simmer till noodles are tender. Add salt and pepper to taste and squeeze lemon juice on top.

353 calories per serving.  Click here for more nutritional info and shopping list!