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September Recipes

BROCCOLI SALAD

Salad:

1    Bunch Broccoli* (tops only, broken into small pieces)

1/2 Cup Raisins

1    Cup Sunflower Seeds

1    Small Onion (chopped)

1    lb. Bacon (fried crisp and crumbled)

Dressing:

1    Cup Mayonnaise

1/2 Cup Sugar

2    Tbsp. Apple Cider Vinegar

Combine all the salad ingredients, tossing well to mix. Mix the dressing ingredients together then toss with the salad mix.

Let stand at least 1 hour in the refrigerator (can be made the day before).

Servings: 8 to 10

*Note: If you do not care for raw broccoli, it can be blanched for 1 to 2 minutes and still remain firm enough for the salad.


PARMESAN CHERRY TOMATOES

2    pts. Cherry Tomatoes (red and yellow)

1/2 Cup Panko Bread Crumbs

1/4 Cup Parmesan Cheese (coarsely grated)

      Cracked Black Pepper

      Sea Salt

1/4 Cup Herbs (chopped, any combination of basil, parsley, and chives)

2    Tbsp. Oil (to drizzle)       

Cut the cherry tomatoes in half lengthwise. In a bowl, toss with the panko bread crumbs, Parmesan, herbs, cracked pepper and salt. Spoon in 6 ramekins.

Drizzle with Oil. Bake at 375 degrees F until a slight brown shows on some of the tomatoes, about 15 minutes. Serve hot.

Servings: 6


CAPRESE CHICKEN

4   Skinless Chicken Breasts

     Salt

     Freshly Ground Black Pepper

2   Tbsp. Olive Oil (divided)

3   Large Garlic Cloves (minced)

2   pts. Cherry Tomatoes (halved)

10 Large Basil Leaves (finely chopped)

8   oz. Fresh Buffalo Mozzarella (sliced in 1/2 inch thick slices)

     Balsamic Vinegar* (to taste)

Salt and pepper both sides of the chicken breasts and set aside.

In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (or has reached an internal temp of 165 degrees F).

While chicken is cooking, in a medium sauté pan, over medium-high heat, warm remaining 1 tablespoon olive oil. Add garlic and cook for about 1 minute, or until fragrant. Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Remove from heat and stir in basil. Set aside.

Once chicken has reached desired doneness, top each chicken breast with 2 slices of mozzarella. Pour tomato mixture over top. Cover pan with lid once more and let the mozzarella melt, about 1 to 2 minutes.

Lastly, drizzle with a splash of balsamic vinegar and serve immediately.

Yield: 4 servings.

*Note: Balsamic vinegar comes in many forms. A higher quality one will truly make a difference in taste. A low quality balsamic vinegar is very thin - like water. A higher quality one is slightly thicker (not as thick as a balsamic glaze, but somewhere in the middle of the two).


GRILLED CHICKEN CAPRESE

This grilled chicken is inspired by Caprese salad, the simple summertime salad of tomatoes, mozzarella and fresh basil.

1       lb. Boneless, Skinless Chicken Breasts (thinly sliced)

2       Tbsp. Olive Oil

1 1/2 tsp. Lawry's® Roasted Garlic Salt with Oregano and Basil (divided)

5       to 6 slices Mozzarella Cheese

2       Medium Plum Tomatoes (sliced)

1/4    Cup Fresh Basil (finely chopped)

Brush chicken pieces and tomato slices generously with oil. Sprinkle with 1 teaspoon of the Seasoning.

Grill chicken and tomato slices over medium heat 2 to 3 minutes per side or until cooked through.

Top chicken with cheese and grilled tomatoes. Sprinkle with remaining 1/2 teaspoon Seasoning and basil. Grill with lid closed 1 to 2 minutes longer or until cheese is melted.

Serves: 4


CARAMEL APPLE CAKE

Cake:

1    Box Spice Cake Mix

4    Large Eggs

1    Cup Apple Sauce (unsweetened)

1    Apple (cored and chopped)

1/4 Cup Oil (vegetable)

1/2 Cup Milk

Caramel Frosting:

8    oz. Cream Cheese (room temperature)

1    Cup Caramel Sauce/dip

1    Cup Confectioner's Sugar

1    8 oz. Container Whipped Topping (thawed)

Topping:

1/2 Cup to 1 Cup Pecans (crushed)

1/2 Cup Caramel Sauce/dip

Preheat oven to 350 degrees and lightly oil two cake pans. Set aside.

Mix all of the cake ingredients together, and pour into the two cake pans. Bake for 25 to 30 minutes, or until toothpick comes out clean.

Allow to cool completely in pans. Once cooled cut cakes in half. Cake will be a little sticky, so make sure to use a sharp knife that is wet.

Frosting Directions:

Whip cream cheese and caramel sauce together, slowly add the confectioner's sugar, and mix till well incorporated. Fold in the whipped topping.

On cooled cake frost each layer of cake, including the top. Sprinkle pecans on top and drizzle remaining caramel. If caramel is too thick, it helps to microwave it for 10 to 30 seconds to heat it up. It'll thin out a bit and be easier to drizzle.

Can be eaten right away. It's even better the next day after it's had time to chill all the way through.


APPLE LIST

Here is a list of the most common (and a few uncommon) apple varieties, and how to best use them.

Red Delicious - These big red apples are probably the best known, and best for putting in a lunch pail (rather than cooked).

Golden Delicious - These apples are yellow. They are sweet, excellent for eating, pie, sauce and baking.

Granny Smith - These green apples are best known as a superior baking apple. They can be eaten raw, but are somewhat tart also great for sauce.

McIntosh - Red apples, they are somewhat tart and good for eating, but break down in cooking. They are wonderful for cider.

Jonathan - Eat them or bake with them. Makes exceptionally fine applesauce. This apple does not store well.

Cortland - Nice flavor, sometimes a bit juicy. Great for eating or baking.

Rome Beauty - Keeps well and is excellent when mixed with other fruit such as pears, strawberries, or cranberries. Considered one of the finest baking apples available.

Braeburn - Fairly common in stores now. Crisp juicy flesh with a rich, full blend of sweet-tart flavor. Great in salads, a premier apple for fresh eating, sauce and baking.

Empire - Larger ones are preferred, but you can usually get the smaller bagged Empire apples for less money. This sweet-tart, crisp apple is good for both eating, sauce and baking.

Pink Lady - Pleasantly tart followed by a delicious sweetness, these are usually for hand eating and are pricey, but they work well in a pie and are a desirable addition to fresh salads.

Granny Smith - A tangy-tart green apple. Occasionally these can be a bit hard, but they are a staple of pie making. Excellent choice for sauce and baking.

Pippin - A green-skinned, sweet-tart apple excellent for pies or eating.

York Imperial - Tangy and sweet, good for pies or any type of baking

Spitzenberg and Winesap - Some of the antique apples that are still truly excellent for pies.

Cameo - This newer apple has a firm texture and a savory sweet- tart snap which is great for eating or baking. Slow to brown when sliced, this apple is excellent for salads. Not for sauce.

Fugi - Sweet, crispy and juicy, an exceptional eating quality. Keeps well in storage.

Gala - Bright yellow and stippled with red, it is an early season delight. A juicy sweet flavor with dense yellow flesh. Terrific for eating or sauce. Good for pie and baking.

Summer Rambo - Lightly sweet, great for eating. One of the oldest apple varieties. It is the number one choice for applesauce.

Russets - Rough, orange-like skin. Fascinating and delicious, but virtually unknown to the general public. They are not sold in supermarkets and are seldom seen at farmers’  markets or at roadside stands. Because most people do not regard the coloration and feel of the skin as attractive as that of shiny apples, they will not buy them nor even think to taste them. Thus they never know what delectable eating hides underneath the rough exterior, or that russet apples make marvelous cider.

Almata - A Russian/Canadian Hybrid that is pale pink inside with a bright pink star burst at its center.


RED HOT CINNAMON APPLES

2    Cups Water

3/4 Cup Red-hot Candies

1/3 Cup Sugar

6    Medium Tart Apples

      (peeled and quartered)

In a large saucepan, bring the water, candies and sugar to a boil over medium heat; boil and stir until candies and sugar are dissolved.

Reduce heat; carefully add apples. Cook, uncovered, until apples are tender. Cool slightly. With a slotted spoon, transfer apples to a serving dish; pour sugar syrup over apples. Cool slightly. Cover and refrigerate for at least 3 hours.

Yield: 6 servings.


APPLE CRISP WITH OAT TOPPING

This is a very simple apple crisp. Like most baked apple recipes, you’ll want to use flavorful and firm apples — Granny Smith are an excellent choice. It’s also nice to combine two varieties such as Granny Smith and Braeburn. Also, by leaving the apples unpeeled the texture and flavor is better — especially after such a long bake time.

Filling:

6    Medium Baking Apples (2 1/2 to 3 lbs.)

1    Orange (zested and juiced)

1/4 to 1/2 Cup Granulated Sugar (depending on tartness of apples)

1    tsp. Ground Cinnamon

1/4 tsp. Ground Nutmeg

Topping:

3/4 Cup All-purpose Flour

3/4 Cup Old-fashioned Rolled Oats

1/2 Cup Sugar (option: combine 1/4 cup brown sugar + 1/4 cup granulated sugar)

1/2 Cup Butter (1 stick, melted)

1/8 tsp. Salt

Heat oven to 350 degrees F. Butter a 9 inch square (or 2 quart) baking dish.

Core apples then cut into 3/4 inch pieces. Add apples to a large bowl with orange zest, orange juice, sugar, cinnamon and nutmeg. Stir then add to baking dish.

Topping:
To make the crisp topping, combine flour, oats, sugar and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly. Sprinkle over apple filling.

Bake 1 hour to 1 hour and 30 minutes or until juices are thickened, the apples are tender and the topping has turned light golden brown. If the topping starts to become too brown, cover with aluminum foil and continue to bake until the apples are done. Serve warm or cold, with a scoop of ice cream or a dollop of whipped cream or just so.

Yield: 6 to 8 servings.


HONEY DIJON BAKED CHICKEN

Chicken breasts baked with a delicious mixture of honey, spicy mustard, and curry powder for an entree that's full of flavor.

1/2 Cup Honey

1/3 Cup Dijon or Spicy Brown Mustard

3    tsp. Curry Powder

6    Tbsp. Butter (melted)

1/8 tsp. Pepper

      Dash Ground Cayenne Pepper

4    Chicken Breast Halves (split, bone-in, skin removed or left on)

In a bowl, combine the honey, mustard, curry powder, butter, and peppers; blend well.

Trim away any excess fat and remove skin, if desired. Arrange the chicken breasts, skin or meaty side up, in a lightly greased baking pan. Coat the chicken with the honey mixture. Cover with foil and refrigerate for an hour or two.

Bake the chicken, covered tightly with foil, in a 375 degree oven for 45 minutes. Remove foil and baste the chicken with pan juices. Continue baking, uncovered, for 30 minutes longer, basting every 10 to 15 minutes.  

Yield: Serves 4


PUMPKIN MATH

After cooking and draining, this is about what to expect from a typical cooking pumpkin.         

2 1/2 lb. pie pumpkin = 1 3/4 cups puree

3 1/2 lb. pie pumpkin = 2 1/2 cups puree        

6 lb. carving pumpkin = 2 3/4 cups puree        

5 lb. round = 3 1/3 cups puree


PUMPKIN SPICE CAKE

W/CINNAMON CREAM CHEESE FROSTING

3       Cups All-purpose Flour

1 1/2 tsp. Baking Soda

1/4    tsp. Salt

1       Cup Light Brown Sugar (packed)

1 1/3 Cups White Sugar

3/4    Cup Butter (softened)

3       Eggs

2       tsp. Vanilla Extract

1       Tbsp. Pumpkin Spice

1 1/2 Cup Buttermilk

15     oz. 100% Pure Pumpkin (canned)

CINNAMON CREAM CHEESE FROSTING:

2    (8 oz) pks. Cream Cheese (softened)

1/2 Cup Butter (softened)

1    tsp. Heavy Cream

4    Cups Powdered Sugar

1    tsp. Vanilla Extract

      Cinnamon (as much as you like)

Preheat oven to 275 degrees F. Grease and flour 3 round (9 inch) cake pans. Set aside. In a large bowl whisk together flour, baking soda and salt. Set aside.

In a large bowl cream together sugars and butter. Beat in each egg one at a time. Fold in vanilla and pumpkin spice. Add dry ingredients to wet ingredients, alternating with the buttermilk. Fold in pumpkin. Pour batter evenly into the cake pans. Bake for 30 to 35 minutes (check it at 25 minutes) or until toothpick inserted in center comes out with moist crumbs attached. (do not overbake. Cake will continue cooking while it cools)

Let cake sit in pans for 5 to 10 minutes before removing and placing on a cooling rack to cool completely. While cake is cooling make the frosting.

Cream together cream cheese, butter and heavy cream. Mix in powdered sugar a little at a time until creamy. Fold in vanilla and cinnamon. Frost cooled cake layers and assemble.

Serves: 12


PARMESAN BAKED PORK CHOPS

These were the best pork chops I have eaten in a long time. So moist and tender and the flavors were amazing!

4 Boneless Pork Chops (1/2 inch thick)

1 Tbsp. Olive Oil

1 Cup Parmesan Cheese

1 Cup Italian Bread Crumbs

1 tsp. Black Pepper

1 tsp. Garlic Powder

On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40 to 45 minutes.

Serves: 4

Recipe From: Kathy M.