September is a celebration of the end of summer,back to school, fall in the air... and APPLES! Maybe it is the teacher in me that wants to sing the praises of juicy delicious apples. They are ripe for the picking now!
Besides making the customary applesauce, apple dumplings, apple pie and apple cider I wanted to have a morning treat using this month's favorite fruit.
I'm particuliary fond of StoneGable's Raw Apple Cake (bonus recipe on facebook) for it's moist, nutty, sweet texture and flavor but could not bring myself to cut a big chunk of it for breakfast. I did find a lovely alternative. Tweeking a recipe to make it my own, produced a delicious, moist, nutty, sweet breakfast muffin treat! Great with coffee or tea!
These muffins taste like September to me!!!!
StoneGable Raw Apple Muffins With Streusel Topping
4 cups (1/4-inch diced) Granny Smith apples (about 1-1/2 pounds)
1 cup sugar
2 large eggs
1/2 cup vegetable oil
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 tsp fresh grated nutmeg
1 teaspoon salt
1 cup coarsely chopped pecans
1/4 cup flour
2-3 TBS sugar
2 TBS butter
Preheat oven to 325 degrees.
In a large bowl, mix together the apples and sugar. In a second small bowl, whisk together the eggs, oil, and vanilla.
In a third bowl, mix together the flour, baking soda, cinnamon, nutmed and salt.
Stir the egg mixture into the apple mixture. Add in the flour in thirds, and mix until the batter is combined (the batter will be stiff). Distrubute the batter between 16 regular sized muffin tins. Remember to use cupcake papers.
To make streusel, combine flour and sugar. Cut in room temperature butter. Combine until it forms a small crumb texture. Sprinkle each muffin with streusel mixture.
Bake at 325 for 25 -30 minutes until done through and streusel is set. Cool.
Savor The Season!
I am joining one of my most favorite blogs, The Tablescaper for Seasonal Sunday. I love seeing all the creative fall ideas. Get inspired and join the fun!
Cherished mornings at StoneGable start off very early with a great cup of coffee, bible study, catching up on e-mail, writing, laundry and the morning news.
Once in a while, when I am feeling bombarded by information, demands and stress I shut out the outside world and make a delightful breakfast and serve myself on a pretty tray.Tarrying over something delicious and nutritious, I can pray, read, look out the window, breathe deeply and regroup. Life is too precious to wallow~ in anything negative!
A little pampering with simple pleasures and a couple of exta minutes to reflect on my blessings will give me the right attitude for my day!
I have needed that luxury this week.
Simple and organic, my breakfast tray holds a stack of green and white dishes.
A green leaf bowl and plate continues the natural theme. A granny smith apple sits in the leaf bowl. I love their tart sassy flavor!
French Leaves decorate the tray. The real leaves are not yet turning here. I am a huge fan of French Leaves. They come in a variety of colors and different leaves. I use them under cheeses, desserts, soups, between plates and to decorate a table. They add a gracenote to any table~ no matter how humble.
A short walk out in my garden produces these happy marigolds and purple globes. I plant many varieties of marigolds ever year in honor of my grandmother. They were her favorite. And I must admit I am very fond of them too! This is the perfect vase to hold the marigolds. The wide top allows for the lush foliage.
Simple cotton napkins in colors that coordinate with the tea towel that acts as a placemat are gathered up in a natural woven napkin ring with green accents.
I got up early this morning and baked Raw Apple Muffins with Streusel Topping. My whole kitchen smelled so delicious! The muffin sits in a leaf dish and a french leaf is tucked in between. I am so looking forward to eating this with my coffee. YUMMY! The recipe and how-to's will be on my blog Thursday evening.
My Luckett's birch basket hold all the breakfast essentials, except my coffee. That stays in my hand!!!
I pulled out 2 new books to peruse and a summer issue of a magazine I wanted to rip apart. I am NOTORIOUS for having piles and files of articles, pictures and ideas ripped out of back issues of magazines!
With some beautiful music wafting through StoneGable, a good breakfast and some leisurely reading, I'm feeling much more like myself. I'm ready to meet my day with a little prayer of thanks for the time I had to regroup today!
Recipe: Wedge Salad
This is a delicious salad that could be a meal in itself. I will make a wedge and then split it for 2. I love the recipe for Bleu Cheese Dressing~ you will want to make this instead of bottled dressing! Click HERE and look for it on Monday's menu.
Recipe: Zucchini Noodles
These "noodles" look absolutely fabulous!!!! I can't wait to make them! Zucchini noodle recipe come by way of the Reluctant Entertainer. Just wait till you see they great pictures of this yummy and good-for-you dish! Click HERE for the recipe.
Wednesday Salmon On The Grill With Cucumber Dill Sauce Roasted Butternut Squash Salad With Warm Cider Vinaigrette
Recipe: Roasted Butternut Squash Salad With Warm Cider Vinaigrette
I could get up right now and make this beautiful sounding salad!!! Doesn't this sound yummy? It comes from Wives With Knives. Cathy is a marvelous cook with creative and delicious recipes. I have a special folder just for her recipes! Click HERE for this Fall-on-a-plate recipe.
Thursday: Comfort Food Day Sauteed Chicken Mashed Potatoes Green Beans Sauteed With Garlic Oil
Recipe: Sauteed Chicken
I know this recipe is somewhere on my menus but I can't seem to find it. And it is one I truly want to pass on. This is comfort to me. My Nani used to make this and then my mom and now me. So Jacqueline, this recipe is for you my darling girl! So flavorful and fall off the bone good.
1 chicken cut up- I prefer using thighs and drummies and just a couple of breasts
1 large onion, peeled, and chopped
4 celery ribs, chopped
chicken stock or water
salt and pepper
In a large dutch oven, or skillet add oil and heat over medium heat. Add onions and celery and saute until browned, about 5-6 minutes. Remove from pan and reserve.
Add a little more oil, add chicken in batches and brown on all sides. Return all chicken, onions and celery to pan. Add chicken stock till chicken is half covered and put the lid on the pan, crack lid. Simmer for 45 minutes turning once. Stock should be reduced and a little thicker. Serve stock and veggies over chicken and mashed potatoes.
Recipe: Garlic Oil
Find the recipe for Garlic oil on Facebook. It was a post last week. This is ALWAYS in my refrigerator. It is fabulous on so many things!
Friday Taco's With All The Fixins' Refried Beans
Saturday Fettuccine with Pesto Balsamic Grilled Chicken Fresh Tomatoes
Recipe: Fettuccine with Pesto
This is a intensely flavorful dish. I love pesto!!!! And it is time for my basil to be harvested this week. The first week I blogged ( just shy of a year ago) I wrote a post about pesto. I call it GREEN GOLD. Click HERE for a StoneGable classic recipe.
I found a fabulous fiber rich fettuccine noodle called Carb Nada. These have all the delicate flavor you would expect from a great pasta noodle, but are also very healthy. I'm serving these covered in delicious basil pesto! Oh yumminess!
Recipe: Balsamic Grilled Chicken
4-6 boneless skinless chicken breasts
1/4 cup balsamic vinegar
1/2 cup good olive oil
1-2 TBS Dijon mustard
2 cloves garlic, crushed
Juice of 1 lemon
3 TBS basil chiffonades
salt and pepper
Mix all ingredients except chicken in a large bowl. Put chicken in large zip lock bag and add marinade. Marinade chicken for 30 minutes to 4 hours in the refrigerator.
Heat grill to medium. Grill chicken until done through, turning once. Take off heat and tent with foil for 10 minutes before serving.
Sunday: Slow Cooker Soup Day Beef and More Beef Barley Soup Homemade Beer Bread
Recipe: Beef and More Beef Barley Soup Slow Cooker Style
I like this soup full of beef. It is a very hardy meal!
2 lbs beef lean stew beef cut into small cubes, about 1/2 inch
1 cup chopped onion
2 ribs celery, chopped
2 medium carrots, diced
3/4-1 cup barley
1 bay leaf
8- 10 cups beef broth
1/2 cup good dry red wine
salt and pepper
In a large skillet heat oil to medium heat. Add onion an celery. Cook until translucent, about 5 minutes. Transfer to slow cooker. Add a little more oil and add beef cubes. Brown on all sides. Add to slow cooker. Add the rest of the ingredient to the slow cooker, cover with lid and cook on low for 6-8 hours.
Recipe: Beer Bread
This is a real keeper... and really easy!!! Your family will LOVE it. I can't make beer bread fast enough.
To get this yummy bread recipe click HERE and look for it at the bottom of the post.
Vanilla! Just the word conjures up delicious thoughts. Can you almost smell it? Me too! And cooking with vanilla produces heavenly culinary results... and the added bonus of a house that that smells good enough to eat!
Good vanilla is quite expensive and imitation vanilla quite unacceptable! I've always had a notion to make my own vanilla and recently I found this Vanilla Infusion Kit at HomeGoods.
The process is so easy and the results will prove to be so incredibly fabulous! I want to share how to make your own Vanilla Infusion Kit and have a 7 year supply of delicious, beautiful vanilla!
StoneGable Vanilla Infusion Kit
jar with lid that hold approximately 1 1/2 cups
3 large vanilla beans (they are really pods)
good quality vodka
Wash jar with hot sudsy water and rinse well.
Split vanilla bean lengthwise with a sharp knife.
Put beans in the clean jar.
Fill jar with vodka. Can you see those darling flavorful seeds!
Store for 4-6 months. Now your vanilla, that you made, is ready to use!
My favorite kind of pizza is made in a wood burning brick oven. Delicious, charred, thin and flavorful. Unfortunately, I don't have a brick oven... but I do have a grill. Too bad it is a gas grill and not a charcoal, but that is another story!
Many years ago I took a course at L'academie de Cusine and learned how to make grilled artisan pizza. It is VERY easy! And sooooo delicious! So fire up the grill and create a pizza just for you!
StoneGable's Artisan Pizza
1 pizza fresh pizza dough
This is not a rocket science recipe. Make it the way you would like... that is what makes it ARTISAN.
I buy homemade dough from my grocers. NOT THE TUBE KIND! If your grocer does not have fresh dough, your local pizza shop might sell some to you. Or try making your own, it is very easy.
I love the dough Mrs. P from Faithfulness Farm makes. As a matter of fact, her primer on pizza is wonderful. Click HERE for a great and informative post.
Preheat grill to medium low.
Divide dough into 4 equal amounts.
Roll into a ball and flatten out. Pull into a 8 inch round. I grab the edge of the round and let gravity stretch it for me. Just work around the pizza this way. Mine always look like ovals, that's okay!
Put round on a rimless cookie sheet. Coat the dough with olive oil- liberally.
Put the dough directly on the grill, do not shut lid. Cook for 3-5 minutes. Watch it will burn easily. The pictures show a progression of the dough on the grill.
Take the crust off of the grill. Put it on the an oiled cookie sheet grilled side up.
Add pizza sauce. Add toppings for each individual person. We had mozzarella cheese, Parmesan cheese, crumbled turkey sausage, pepperoni, grilled onions and grilled peppers.
Place pizza the on grill and shut the lid. Grill an additional 3-5 minutes until cheese is bubbly and crust is browned.
Remove from the grill, cut and serve hot. YUMMY!
Look at this great thin crust and wonderful melty toppings!
Visit me on Facebook for a great veggie grilling tip! See StoneGable's sidebar to connect to Facebook.