Apple-Stuffed Acorn Squash

When I see seasonal produce on sale I just love knowing that if I buy it I have a recipe that will use it.  This is the acorn squash recipe I've been using for a few years.  It comes from my mom--one of my best recipe sources!

While I usually serve halves of this stuffed squash as a main dish, I actually prefer this cut in wedges and served as a side.  I usually keep side dishes really simple (steamed or raw vegetables, simple salads, etc.) but this is easy enough to actually pull off as a side as well.  I think it would go great with pork chops.  

Apple-Stuffed Acorn Squash
Yield: Serves 2 as a main dish or 4-6 as a side
Ingredients:
1 acorn squash, halved and seeded
1 1/2 cups cubed, peeled apples
2 tablespoons packed brown sugar
2 tablespoons dried cranberries
1 tablespoon melted butter
1/2 teaspoon ground cinnamon
2 tablespoons chopped pecans

Directions:
1. Preheat oven to 350.  Place squash cut side down in baking pan filled with 1/4 inch hot water.  Bake 30 minutes.

2. While squash is baking, in a medium bowl toss together apples, brown sugar, dried cranberries, melted butter, cinnamon and pecans.

3. Remove squash from oven, discard water.  Place squash cut side up in pan and fill each half with the apple mixture.  (I have to slightly pack in the filling to get it all in the squash halves.)

4. Bake 20-30 minutes longer, until the squash is tender.

Source: slightly adapted from my mom

Apple Muffins

A friend made these muffins and I just had to ask her for the recipe.  They are packed with apples, and with a little cinnamon and sugar crunch, it's hard not to like them.  I put toasted pecans in a couple of the muffins, and they are great with nuts too.

Apple Muffins
Ingredients:
1 1/2 cups sugar
2 eggs
1/2 cup oil
1/2 cup unsweetened applesauce
1 tablespoon vanilla
3 cups flour (I used 1 cup whole wheat, 2 cups all-purpose)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups peeled, cored, diced apples (about 3 apples)
1 cup toasted pecans, chopped (optional)
Brown sugar and cinnamon for topping

Directions:
1. Preheat oven to 350 degrees.  Line muffin pan with paper liners.

2. Stir together flour, baking soda, salt, and cinnamon.  In a large bowl, mix together sugar, eggs, oil, applesauce and vanilla.  Add dry ingredients to wet ingredients and mix until just combined.  The batter will be very thick.  Stir in the diced apples and pecans, if using.

3. Fill muffin liners about 3/4 full.  Sprinkle tops of muffins with brown sugar and a dash of cinnamon, to taste.

4. Bake at 350 degrees for 20-24 minutes.  Makes 20 muffins.

Source: adapted from www.the-girl-who-ate-everything.com

Fried Green Tomatoes with Sour Cream Dill Sauce

Every year I try to grow a little produce, and every year it's a pretty dismal failure, but somehow I still get excited every spring to do some planting.  While my garden doesn't produce much, I still enjoy watching the plants grow, and I'm always optimistic that this will be the year I'll grow a tomato plant that yields a bounty.  Since that hasn't happened yet, I was very excited when my neighbor dropped by some green tomatoes along with a recipe for Fried Green Tomatoes with Sour Cream Dill Sauce.  I don't make fried foods very often, so it's kind of a fun experiment whenever I do.  These tomatoes were quite tasty, and even my husband, who does not like fresh tomatoes, liked these.  The Sour Cream Dill Sauce made these really fantastic.

Now I'm wondering if I can make a baked version of "fried" green tomatoes (and still enjoy them with this amazing dipping sauce).

I served these as a little salad on a bed of spinach with some avocado, crumbled bacon and parmesan cheese (although I forgot to put the parmesan on before taking pictures).

Fried Green Tomatoes with Sour Cream Dill Sauce
Ingredients for Sour Cream Dill Sauce:
1 cup sour cream
1/2 cup mayonnaise
Juice from 1/2 a lemon
1/2 teaspoon minced garlic
1 1/2 tablespoons fresh dill
salt and pepper, to taste

Ingredients for Fried Green Tomatoes:
5-8 large green tomatoes
1 1/2 cup all-purpose flour, divided
3 eggs
1/4 cup milk
dash salt
1 cup Italian style breadcrumbs
1 cup grated parmesan cheese
1/4 cup yellow cornmeal
1 teaspoon garlic salt
pinch cayenne pepper
black pepper, to taste
vegetable or canola oil, for frying


Directions:
1. In a small bowl, mix together the sour cream, mayonnaise, and lemon juice.  Stir in the garlic, dill, salt and pepper until combined.

2. Slice tomatoes about 1/4 inch thick.

3. In a small bowl put 1 cup flour.  In another small bowl mix together the eggs, milk and dash salt.  In a medium-sized bowl or pie plate, combine the breadcrumbs, parmesan cheese, remaining 1/2 cup flour, cornmeal, garlic salt, cayenne pepper and black pepper.

4. Heat oil to 350 degrees.  Dip each tomato slice first in flour, then in egg wash, and finally in the breadcrumb mixture.  Fry until golden brown (2-4 minutes), turning occasionally to brown evenly.

5. Drain on paper towels and serve with sour cream dill sauce.

Source: adapted very slightly from Serena's Kitchen at the Boone Hall Plantation, via my friend Wendy; salad ideas from Paula Deen

Cornbread Stuffing with Apple and Bacon

My friend started describing to me this cornbread stuffing she makes, and the more I heard about it the better it sounded.  This is a fun new way for me to enjoy fall flavors--in stuffing form.  I tend to associate cornbread with fall and winter, since I usually make it to have with chili, and this recipe makes wonderful use of leftover cornbread from chili night.  While one of the pleasures of fall is making a snack out of a fresh apple or enjoying sweet apple baked treats, it's so fun to incorporate apples into dinner as well.

Cornbread Stuffing with Apple and Bacon
Ingredients:
1 tablespoon canola oil
2 slices bacon, chopped
1 apple, chopped
2 stalks celery, finely chopped
1 small onion, chopped
1 teaspoon ground sage
1 teaspoon dried thyme leaves
Salt and pepper, to taste
3 cups crumbled cornbread

Directions:
Preheat oil in a medium skillet over medium-high heat.  Add bacon and cook for 2 minutes.  Add apple, celery, and onion and season with the sage, thyme, salt and pepper.  Reduce heat to medium.  Cook for 5 minutes, stirring frequently.  Add the crumbled cornbread and stir to combine.

Source: slightly adapted from Rachel Ray via my friend, Sara

Sweet Curry Chicken Salad

I just love the flavors and crunch in this chicken salad.  It may seem kind of odd, but I think apples and curry are a great combination.  Then you get the additional crunch of celery and almonds.  The honey and grapes add sweetness and the chicken fills it all out.  These were delicious in pita bread, but I think this salad would make a great wrap as well.

Sweet Curry Chicken Salad
Ingredients:
1/2 cup plain yogurt (I used Greek)
1/4 cup sour cream
2 tablespoons honey
1 teaspoon mild curry powder
1/4 teaspoon salt
2 cups shredded cooked chicken
1 cup seedless grapes, cut into quarters
1/2 cup diced celery
1 small apple, peeled, cored and finely diced
1/2 cup slivered almonds
Pita bread or wraps, for serving

Directions:
1. In a small bowl whisk together the yogurt, sour cream, honey, curry powder and salt until smooth.

2. In a medium bowl mix chicken, grapes, celery and apple.

3. Pour the sauce over the chicken mixture and stir to combine.  Stir in the slivered almonds.  Serve with pita bread or as a wrap sandwich.

Source: adapted from Home Cooking The Costco Way

Tzatziki Sauce

Tzatziki sauce is tasty with fresh vegetables, and delicious on Mediterranean-type sandwiches or gyros.  It was great with these Mediterranean Chicken Wraps.  Healthy, tasty and easy to make.  I can't ask for much more in a dip.

Tzatziki Sauce
Note: To speed up the process you can shred the cucumber on the large holes of a box grater and then place the shredded cucumber in a clean kitchen towel and wring out the excess water.  You could then season with salt as desired after mixing the rest of the ingredients together.  If you prefer finely chopped cucumber instead of shredded, follow the instructions in the recipe.
Ingredients:
1 medium cucumber, peeled, seeds removed and cut into large chunks
1 teaspoon kosher salt
1 cup plain Greek yogurt
1/2 small clove garlic, grated
3 teaspoons lemon juice
1 1/2 teaspoons chopped fresh dill (or more to taste)

Directions:
1. Place the cucumber in a colander and sprinkle with the kosher salt.  Set over a bowl and let drain for 30 minutes.  Place the cucumbers in the middle of a clean kitchen towel and wring the towel to drain off as much water as possible.  Dry with a paper towel.  Chop very finely.

2. Combine the chopped cucumber with the yogurt, garlic, lemon juice and dill.  Refrigerate for at least 2 hours before serving.  Store in an airtight container.

Source: recipe adapted from www.browneyedbaker.com, method tips from www.melskitchencafe.com

Toffee Apple Dip

I've mentioned before how much I love fall.  I really love pumpkin season, but I try not to skip over apple season.  I thought it would be fun to make a special after-school snack for my kids on their first day of school, and an apple treat seemed very appropriate.

This dip is so quick to mix together and is addictively delicious!

Toffee Apple Dip
Ingredients:
8 oz. cream cheese
3/4 cup brown sugar
1/2 teaspoon vanilla
3/4 cup toffee baking bits
Sliced apples, for dipping

Directions:
1. Mix together the cream cheese and brown sugar until well combined.  Stir in the vanilla well.  Add the toffee bits and stir well.

2. Serve immediately or cover and refrigerate until ready to serve.  Serve with sliced apples.

Source: adapted from two recipes, one from Jolene C.  via my mom, and from www.melskitchencafe.com