grilled cheese sandwiches with savory roasted apples + roasted sweet potato wedges

AppId is over the quota AppId is over the quota
Last night, I made a dinner so good that even the babysitter asked for the recipe.
It started with (leftover) savory roasted apples. Each month, I am hired to create a recipe for our local market, Walter Stewart's. In addition to running into a handful of friends every time I shop there (making grocery marketing a-- dare I say it, fun-- social outing as well as a necessity!), I agree to do this because I know the family-owned market takes pride in stocking and showcasing seasonal-- and often local-- ingredients.
This month, I whipped up a batch of savory roasted apples to highlight local apples. It was a variation on a recipe I concocted back in 2011, when we had a glut of apples from a weekend apple-picking adventure, and I was trying to use them up in every possible form. This super easy side dish has now become one of our go-to's in the Fall because it's so easy, and my children LOVE it. (Another favorite apple side is Cider-Braised Cabbage and Apples.)
OK, so back to the sandwiches! As you all know if you read my blog, I've kind of been a cooking maniac this week, squeezing all of the recipes that will be spread over my 3-week Kitchen Coaching Program into a few days of testing them all-- and then some that didn't make the cut-- one more time before a test group of busy parents gives them a whirl. (They get 3 weeks to leisurely stock their freezers... I gave myself 2 days.) So, you'd think that I would have just hauled one of those meals out of the freezer for the sitter and kids to enjoy while I was at Middle School Parent's Night, but no....when I opened my fridge and saw a big bowl of leftover savory roasted apples, I knew I should use them up. And so, it was the incarnation of a gooey, sweet and savory sandwich... And they were a hit.

I assembled them before running to pick up at after school activities, then baked them in 10 minutes so they were ready when the sitter got there.

Grilled Cheese with Savory Roasted Apples
8 slices of your favorite bread
16 slices of your favorite cheese (I made 1/2 with brie and 1/2 with a smoked cheddar)
1 cup savory roasted apples
non-stick baking sheet

Preheat oven to 400. Place 1 slice of cheese on each slice of bread. Top with about 1/4 cup of savory roasted apples. Then, place another slice of cheese and second slice of bread on top of that. Bake for 5-7 minute, then flip, and bake for another 5-7 minutes, until bread is toasty and cheese is melted. Serve warm or room temp.
I also had a sweet potato in the pantry, so as a side dish, I quickly made:
1 large sweet potato
canola oil spray
cinnamon
chili powder
cumin
salt & pepper

Preheat oven to 400. Cut sweet potato (skin on or off, your choice) into 1" wedges. Spray rimmed baking sheet with a bit of canola oil, place a single layer of sweet potatoes on baking sheet, sprinkle with spices, salt and pepper. Give the baking sheet a shake to distribute everything a bit more evenly. Roast for 10 minutes, turn the wedges over, and roast another 10 minutes. Sweet potatoes should be fork tender, meaning a fork pierces the sweet potatoes easily. Serve warm. 



Like I said, the meal was a total hit. So much so that the sitter asked for the recipe before she went home! Hope your family enjoys this casual Fall dinner as much as mine did.

two new {and super easy easy} Fall apps: potato pancakes topped with truffle mousse and apple-cranberry butter + sausage and apple phyllo cups

 I do love a Fall dinner party... but, like many of you, I want to prep the food ahead so I get to relax and enjoy my company. Here are two new app ideas for all of you who may be hosting Fall gatherings, inspired by chillier temps and autumn flavors. Hope you and your friends enjoy them as much as we do!
Potato Pancakes with Truffle Mousse and Cranberry-Apple Chutney
Trader Joe's potato pancakes
Les Trois Petits Cochons Mousse Truffee
Trader Joe's cranberry-apple butter

Heat the potato pancakes according to package (350, 10 minutes on each side), then top with a dollop of truffle mousse and cranberry-apple butter. Serve warm or room temp.

Note: the small frozen potato pancakes were found in the frozen breakfast section (by the waffles, croissants, etc.), the cranberry-apple butter was found by the jams, and the mousse truffee was in the cheese section of our Darien, CT Trader Joe's.

As you all know, I love anything stuffed into phyllo cups. They're versatile, easy to pick up, and they look special. I've filled them with Feta & Figs, I've made them Christmas-y with dollops of sun-dried tomato and pesto, I've brought them to Spring parties filled with pea dip, and I've taken them to Winter gatherings filled with white bean-bacon dip. This past weekend, they were offered up at our neighborhood block party, to rave reviews: Sausage and Apple Stuffed Phyllo Cups
4 packages (48) Athens mini phyllo cups (found in the freezer section of most major supermarkets)
4 chicken sausages* (I like the Hans brand Brat ones)
3 apples (2 for the filling, cored + 1 for topping, 1/2" diced)
1 medium onion
1/4 cup fresh sage
1 8oz block cream cheese

While the phyllo cups are being crisped up in the oven (per package instructions, usually 350 for about 5 minutes or so), combine the four sausage, two apples, one onion and fresh sage in a food processor. Warm the brick of cream cheese in a fry pan until soft. Add the sausage mixture, and warm over medium heat, for about 5-10 minutes, stirring until flavors are combined. Place a dollop of sausage mixture into each phyllo cup and top with a piece of fresh apple. Serve warm or room temp. 

*You could also make this appetizer vegetarian, by filling them with this meatless "sausage" dip.

grilled cheese sandwiches with savory roasted apples + roasted sweet potato wedges

AppId is over the quota
AppId is over the quota

Last night, I made a dinner so good that even the babysitter asked for the recipe.
It started with (leftover) savory roasted apples. Each month, I am hired to create a recipe for our local market, Walter Stewart's. In addition to running into a handful of friends every time I shop there (making grocery marketing a-- dare I say it, fun-- social outing as well as a necessity!), I agree to do this because I know the family-owned market takes pride in stocking and showcasing seasonal-- and often local-- ingredients.
This month, I whipped up a batch of savory roasted apples to highlight local apples. It was a variation on a recipe I concocted back in 2011, when we had a glut of apples from a weekend apple-picking adventure, and I was trying to use them up in every possible form. This super easy side dish has now become one of our go-to's in the Fall because it's so easy, and my children LOVE it. (Another favorite apple side is Cider-Braised Cabbage and Apples.)
OK, so back to the sandwiches! As you all know if you read my blog, I've kind of been a cooking maniac this week, squeezing all of the recipes that will be spread over my 3-week Kitchen Coaching Program into a few days of testing them all-- and then some that didn't make the cut-- one more time before a test group of busy parents gives them a whirl. (They get 3 weeks to leisurely stock their freezers... I gave myself 2 days.) So, you'd think that I would have just hauled one of those meals out of the freezer for the sitter and kids to enjoy while I was at Middle School Parent's Night, but no....when I opened my fridge and saw a big bowl of leftover savory roasted apples, I knew I should use them up. And so, it was the incarnation of a gooey, sweet and savory sandwich... And they were a hit.

I assembled them before running to pick up at after school activities, then baked them in 10 minutes so they were ready when the sitter got there.

Grilled Cheese with Savory Roasted Apples
8 slices of your favorite bread
16 slices of your favorite cheese (I made 1/2 with brie and 1/2 with a smoked cheddar)
1 cup savory roasted apples
non-stick baking sheet

Preheat oven to 400. Place 1 slice of cheese on each slice of bread. Top with about 1/4 cup of savory roasted apples. Then, place another slice of cheese and second slice of bread on top of that. Bake for 5-7 minute, then flip, and bake for another 5-7 minutes, until bread is toasty and cheese is melted. Serve warm or room temp.
I also had a sweet potato in the pantry, so as a side dish, I quickly made:
1 large sweet potato
canola oil spray
cinnamon
chili powder
cumin
salt & pepper

Preheat oven to 400. Cut sweet potato (skin on or off, your choice) into 1" wedges. Spray rimmed baking sheet with a bit of canola oil, place a single layer of sweet potatoes on baking sheet, sprinkle with spices, salt and pepper. Give the baking sheet a shake to distribute everything a bit more evenly. Roast for 10 minutes, turn the wedges over, and roast another 10 minutes. Sweet potatoes should be fork tender, meaning a fork pierces the sweet potatoes easily. Serve warm. 



Like I said, the meal was a total hit. So much so that the sitter asked for the recipe before she went home! Hope your family enjoys this casual Fall dinner as much as mine did.

baked potato bar

AppId is over the quota
AppId is over the quota

After another absolutely fabulous week at HF Bar in WY, I'm now in ID with our children, getting some quality grandparent + mountain time in before the new school year.
When not riding our bikes on the extensive bike paths, to the market, or to our favorite ice cream stand,
we're out hiking, playing in the river,
reading under the aspens and pines,
or my kids are putting their newfound whittling skills from woodworking and primitive wilderness camp to work.
I've gotten a little lazy in the cooking department, since it is vacation after all... but last night I made a baked potato bar that the kids loved. We're at a funny stage right now-- no, actually, not so funny when you're the mom trying to make sure that your children are nourished and eating enough. Play trumps eating any day with these two. Unlike me, they never get ravenous, no matter how active they may be. But the baked potato bar is one of those meals that I know gets them happily trotting to the dinner table. I'm not sure if it's the make-your-own aspect, or if they just like all the decadent toppings? Either way, this is one of my current go-tos.

Baked potatoes are so simple: wash them off, prick them with a fork, roll them in a bit of olive oil, then into a 350 oven for 1 hour they go. Topping choices included: butter, Greek yogurt, sour cream, crisp local bacon, steamed broccoli, scallions, mushrooms and red onion sauteed in balsamic and a little olive oil, shredded cheddar, hot sauce...and I put out steamed green beans for the kids to munch on while I was getting the toppings laid out. At home, I do a similar make-your-own gig, but offer up some of my go-to turkey chili as a topping. (Freezing it in small containers makes it easy to thaw just the right amount.)

Do you have a meal like this-- something that's easy, that your family loves? A meal that can compete with Legos, drawing, reading and whittling?...

two new {and super easy easy} Fall apps: potato pancakes topped with truffle mousse and apple-cranberry butter + sausage and apple phyllo cups

AppId is over the quota AppId is over the quota I do love a Fall dinner party... but, like many of you, I want to prep the food ahead so I get to relax and enjoy my company. Here are two new app ideas for all of you who may be hosting Fall gatherings, inspired by chillier temps and autumn flavors. Hope you and your friends enjoy them as much as we do!
Potato Pancakes with Truffle Mousse and Cranberry-Apple Chutney
Trader Joe's potato pancakes
Les Trois Petits Cochons Mousse Truffee
Trader Joe's cranberry-apple butter

Heat the potato pancakes according to package (350, 10 minutes on each side), then top with a dollop of truffle mousse and cranberry-apple butter. Serve warm or room temp.

Note: the small frozen potato pancakes were found in the frozen breakfast section (by the waffles, croissants, etc.), the cranberry-apple butter was found by the jams, and the mousse truffee was in the cheese section of our Darien, CT Trader Joe's.

As you all know, I love anything stuffed into phyllo cups. They're versatile, easy to pick up, and they look special. I've filled them with Feta & Figs, I've made them Christmas-y with dollops of sun-dried tomato and pesto, I've brought them to Spring parties filled with pea dip, and I've taken them to Winter gatherings filled with white bean-bacon dip. This past weekend, they were offered up at our neighborhood block party, to rave reviews: Sausage and Apple Stuffed Phyllo Cups
4 packages (48) Athens mini phyllo cups (found in the freezer section of most major supermarkets)
4 chicken sausages* (I like the Hans brand Brat ones)
3 apples (2 for the filling, cored + 1 for topping, 1/2" diced)
1 medium onion
1/4 cup fresh sage
1 8oz block cream cheese

While the phyllo cups are being crisped up in the oven (per package instructions, usually 350 for about 5 minutes or so), combine the four sausage, two apples, one onion and fresh sage in a food processor. Warm the brick of cream cheese in a fry pan until soft. Add the sausage mixture, and warm over medium heat, for about 5-10 minutes, stirring until flavors are combined. Place a dollop of sausage mixture into each phyllo cup and top with a piece of fresh apple. Serve warm or room temp. 

*You could also make this appetizer vegetarian, by filling them with this meatless "sausage" dip.