Apple Meatballs - on a stick!

What kid doesn't like food on a stick? What adult doesn't? Try these apples, which taste good with meat: Rome, Jonathan, Macoun.

1 C whole-wheat bread crumbs

1/4 C grated Parmesan cheese

1 Large Egg, lightly beaten

1 medium apple, coarsely grated

1 T Dijon Mustard

1 T chopped fresh parsley

1/4 tsp each: salt, pepper

1 Lb ground turkey breast

2 T vegetable oil

1/2 C apple juice or cider

1/4 C maple syrup

1 T balsamic vinegar

In a large bowl, combine bread crumbs, cheese, egg, apple, mustard, parsley, salt and pepper. Mix well. Add turkey and fold into wet mixture until combined.

Now, you can either bake your meatballs in the oven or fry in a frying pan. If you fry in a frying pan you will use the 2 T oil. If you bake, you will omit the oil. Roll meat into 1" balls. Bake at 350 F until browned. Start for 20 minutes. OR Heat oil in frying pan over medium heat. Fry, turning frequently until browned, about 15 minutes.

Glaze: In a pot, mix apple juice, maple syrup, and vinegar. Simmer over low heat until reduced by half, about 15 minutes. toss meatballs in glaze, thread onto kabob stick.

Another idea I just thought of..... kabob them! Make your meatballs, put them on the stick. glaze meatballs and brown on the grill. Glaze as often as you like and once more when they come off.

Stuffed Apples - Two Ways!!

When looking for apples for this one, look for apples that can take the heat: Braeburn, Gala, Empire. Savory is one way to bake, Sweet is the other.

Savory Ingredients:

4 Large Apples

6 oz. sweet pork or turkey sausage

1/3 C chopped onion

1/2 C cooked brown rice

1 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

1 T Olive oil

Dash ground black pepper

3/4 C Apple Juice

Sweet Ingredients:

4 Medium Apples

1/2 C chopped walnuts

1/4 C Raisins

1 T packed brown sugar

1/4 tsp ground cardamom (look it up - substitute if needed)

1/8 tsp ground nutmeg

4 tsp unsalted butter (yes, salted is okay)

1/2 C apple cider

1 T honey or maple syrup

1) Preheat oven to 375 F. Slice the tops off each apple and a thin slice from the bottom - allowing them to stand flat.Core the apples, starting from the stem end, using a melon baller or a small spoon, going to - but not through the bottom. Save the apple flesh.

2) Prepare the filling:

For the savory version, cook sausage and onion until sausage is browned, stirring meat to break it up. Drain fat. In a bowl combine sausage mixture, rice, rosemary, thyme, oil, pepper, and 1/2 C chopped apple flesh.

For the sweet version, mix walnuts, raisins, brown sugar, cardamom, and nutmeg. Set aside.

3) Place apples in a 2 qt square baking dish. Fill with sweet or savor mixture. Top sweet mixture with 1 tsp butter. Pour apple juice into baking dish of savory mixture; use cider and honey for sweet mixture.

4) Bake savory apples uncovered for 30-40 minutes.

Bake sweet ones, covered, for 25 minutes. Then remove foil and return to oven for another 20 minutes. Drizzle both with cooking liquid.

A Fall-Delight Apple Salad

Hey there parents. Have a picky eater? Or just like apples? This is for you! Some apples turn brown in a hurry. Try these: Granny Smith, Cortland, Fuji.

2 C cooked mini pasta wheels (or some small pasta cooked, drained, and cooled)

1 Small apple, cored and chopped.

1/2 Cucumber, seeded and chopped (snack on the rest, add the rest or just pick a small one) - 3/4 C

1/4 C chopped pecans (make sure you child can eat nuts)

1/4 C regular or golden raisins (or mix of both!)

2 T Olive Oil

1/4 T Salt

1/8 Tsp Ground Black Pepper

Juice of 1 Lemon

1 T chopped fresh parsley (Fresh is recommended)

In a large bowl combine pasta, apple, cucumber, pecans, raisins, olive oil, S&P. Squeeze on lemon juice. Cover and chill at least 1 hour or until serving. Stir in parsley when ready to serve.

Yield: 6 cups

Herb and Apple Stuffing

I love stuffing, but each year I long to try a new one. I heard apple and stuffing and fell in love. I won't be cooking anything this year for Thanksgiving or Christmas but that doesn't mean I won't try this recipe out! Thank you to Barefoot Contessa for this recipe.

Ingredients

• 16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)
• 4 tablespoons unsalted butter (1/2 stick)
• 2 cups medium-diced yellow onion (2 large)
• 2 cups medium-diced celery (3 large stalks)
• 2 Granny Smith apples, unpeeled, cored and large diced
• 2 tablespoons chopped flat-leaf parsley
• 1 1/2 teaspoons minced fresh rosemary leaves
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup chicken stock
• 1/2 cup sliced blanched almonds, toasted, optional

Directions

Preheat oven to 300 degrees F.

Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.

In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.

Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.

Place the stuffing into the main cavity of the turkey and into the neck of the bird.. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

I'm thinking you could bake this outside the turkey too.....just to crisp it up a bit.

Sweet Potato Soup with Blue Corn Tortillas

Thank you Bobby Flay! I just saw this one and if you want to try a little heat with your sweet potatoes, here you go:

• 3 cups leftover mashed sweet potatoes
• 1 1/2 to 2 cups low-sodium chicken broth
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1/2 teaspoon freshly grated nutmeg
• 1/2 cup creme fraiche, or cream
• 2 teaspoons chipotle in adobo puree
• Salt and freshly ground black pepper
• Fresh cilantro leaves, for garnish
• Blue Corn tortilla chips, coarsely crushed, for garnish

Whisk together the mashed potatoes, 1 1/2 cups of the broth, ginger, allspice, and nutmeg in a medium saucepan and bring to a simmer over high heat. Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Whisk in the 1/4 cup creme fraiche and more broth, if needed, and cook for 5 minutes.

Whisk together the remaining 1/4 cup of creme fraiche and chipotle puree in a small bowl, and season with salt and pepper. Ladle the soup into bowls and top with a dollop of the creme fraiche, some cilantro leaves and some of the tortilla chips.

4-6 Servings

Bobby Flay's Video for this Recipe

Thanksgiving Yumminess

Many people have different foods that are staples in their traditional Thanksgiving meals. I love everything about Thanksgiving, and because it's most food that we don't eat throughout the year. Stuffing, cranberry sauce, sweet potato casserole. I'm sure you have salad, coleslaw, green bean casserole more often than that! Thanksgiving is a time to reflect and give thanks for what has been given to you. Thankful for food, for example, throughout the year. What is your favorite holiday food? Post it and recipe below!

One I am thankful for, is my step-mother's recipe for coleslaw. It is a tradition in her family and I am honored that we share it in ours now.

1 bag of shredded coleslaw

1 red apple (a soft red, like a McIntosh or Braeburn)

S&P

Mayonnaise

Cider Vinegar

Chop the apple. Salt it. Mix slaw and apple in a large mixing bowl. In a smaller bowl mix S&P, mayo and vinegar. I would start with a tablespoon or two of each and go from there. We typically use more of the vinegar than mayo because my family likes coleslaw more tart. You can mix ratios as you like; if you like more creamy slaw then add more mayo. Make sure you put enough S&P in for flavor, but don't over do it. Taste the dressing as you go, but keep in mind it will taste different once you mix the dressing with the slaw. Once you've mixed your dressing, add it to your slaw and mix well. Taste! Add/mix more dressing to your taste bud's desire.

You can serve immediately or refrigerate for a few hours to overnight.

*Note* the more you let it sit, the more the flavors will come out.

Shepard's Pie - with a twist... or two

First of all, if you don't know what Shepard's Pie is, you're missing out. It is a classic dish that you can make in 30 minutes or let simmer and bake for extra flavor.

I recently made this dish and when I went to grab the potatoes I noticed I had used them two nights before! After a quick thought of panic I looked to see what else I could use so my pie would have a topping. I looked and saw two sweet potatoes sitting on my counter. Joy! Not knowing how it would come out I thought to myself, "It can't come out that bad. It's in the same family and it is fall, after all." So I chopped and boiled my sweet potatoes and mixed in ingredients one would typically use in baked sweet potatoes and a casserole. Ending result: Delicious!!! From my 1 year old to my 30 year old (husband).

This can be a multi-tasker recipe, but don't freak out. You can let items sit for a while on lower heat and then bring it back up if you feel overwhelmed. It's okay.

1 lb ground beef (really, whatever meat you use)

1 medium onion, chopped

1 T minced garlic or 1-2 fresh cloves, minced

1 1/2 C frozen mixed veggies (you can use any veggies here or only carrots)

2 T butter

2 T flour

1 C Beef boullion (if using a cube, mix with 1 C water)

1T W-Sauce

2 medium sweet potatoes, chopped

2 T butter

milk

cinnamon

nutmeg

Bring a pot of water to a boil. Add potatoes and boil for 7-8 minutes or until a fork goes through easily.

While potatoes are boiling: Brown meat, onion, and garlic in frying pan over medium heat. Drain fat, return pan to stove. Add veggies and let cook for about 5 minutes or until soft.

While meat is browning melt butter in a small frying pan or small pot (medium heat). Add flour and mix well. Bring to a small boil. Add boullion and W-Sauce, mix well. Add this mixture to your meat and veggie pan. Mix well and let cook on medium heat for 2 minutes to thicken. Transfer to a 1 1/2 qt baking dish. Prep broiler to High.

When potatoes are done cooking; drain and transfer to a mixing bowl. Add butter, cinnamon, nutmeg and enough milk to make the mashed potatoes smooth. You can add it little bits at a time. Spread potatoes over meat mixture. Broil for about 5 minutes or until the potatoes start to brown a bit. You're not cooking anything here, just topping off the potatoes with some heat.

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This recipe can be tweaked again with Post-Thanksgiving dinner! Replace ground meat with leftover turkey. Add any vegetable leftovers. Mix with turkey gravy. Top with mashed potatoes and bake to warm up. Serve with Cranberry Sauce. Yum!