Lunch, Poultry, Quick Dinner

Chicken, Apple and Sage Patties with Homemade Cranberry Sauce

I will not take credit for coming up with these recipes.  I founf them on Pinterest and Food Network respectively but I thught that they would be amazing fall recipes.  Also,  you could use thanksgiving leftovers to make these recipes as well.

For the Cranberry Sauce:

Ingredients

  • 1 pound fresh cranberries, washed and dried
  • 2 cups granulated sugar
  • 1/3 cup water
  • 1 cinnamon stick
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 orange, zested and juiced

Directions:

In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.

1  tablespoon olive oil, plus additional oil for cooking sausages
1 small onion, finely diced
2 apples, peeled, cored, and cut into 1/4-inch dice
1 pound ground chicken (I prefer dark meat)
1/3 cup fresh sage, finely shredded
3/4 teaspoon fresh ground pepper
3/4 teaspoon kosher salt
pinch of cinnamon
1.  Heat the olive oil in a medium skillet.  Add the onion and sauté several minutes, until soft.  Add the apples and continue to cook until they just begin to soften.  In a large bowl, combine the onion-apple mixture with the remaining ingredients.


2.  Using your hands, form the mixture into 10 small patties.

3.  Preheat oven to 375F.  Brush patties with oil and bake till golden brown and cooked through, about 30 mins.

Serve warm with the cranberry sauce.  This can be made into a sandwich too !

 

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Sides

Sweet Potato and Apple Hash

A super speedy fall side that graced my brunch table but could easily become a great side for thanksgiving ! Its sweet, tart, hearty and very fall ! Try it and make it your families go to sweet potato dish–it is bound to replaced and mashed or casserole side dish !

Ingredients

  • 8 sweet potatoes, boiled and cut into 1/2-inch dice
  • Extra-virgin olive oil about 3 Tbsp—you might need more.
  • Salt and pepper
  • 1Tbsp of brown sugar
  • 1 tbsp of rosemary and thyme-dired
  • 3  large onion, cut in 1/2-inch dice
  • 8 Granny Smith apples, cored and cut into 1/2-inch      dice
  • Scallions to garnish.

Directions

In two pots, separate the 8 potatoes and boil them till fork tender.

Coat a large saute pan with olive oil. Add  the onions, season with salt, pepper, sugar and herbs and saute until the onions are very soft and aromatic.

Add the apples and saute till soft and tender. Add the sweet potatoes at the very end and saute for a few minutes.  Some of the potatoes may fall apart but fret not, its HASH !

Transfer to a serving platter and garnish with the scallion greens !

 

Breakfast

Dutch Apple Pancake

A rainy morning breakfast. buttery apples cooked in a soft, puffy pancake batter.  Thank you Williams-Sonoma for the recipe and only one word can describe this pancake–NOM !

2 Tbsp unsalted butter

1 Red Delicious apple, cored, peeled and cut into   1/2-inch slices

1/2 tsp. ground cinnamon

1 Tbsp granulated sugar

2 eggs, at room temperature

1/2 cup almond milk

1/2 cup all-purpose flour

1/2 tsp. salt

Confectioners’ sugar for dusting

Method:

Preheat an oven to 400ºF.
 Butter a 10-inch springform or cake pan.
In another fry pan over medium heat, melt 1 Tbsp of the butter.
Add the apple, cinnamon and granulated sugar and sauté, stirring occasionally, until the apple begins to soften and brown, 5 to 6 minutes. Set aside.
In a bowl, using a whisk, beat the eggs. Add the milk and whisk until blended. Sift the flour and salt into the egg mixture and whisk until just blended.
 In a small saucepan over medium-low heat, melt the remaining 1Tbsp butter. Add the butter to the egg mixture and whisk until smooth.
Pour the batter into the prepared pan and arrange the apple slices evenly on top. Bake until the pancake is browned and puffed up, 25 to 30 minutes.
Dust with confectioners’ sugar and serve immediately.