CHICKEN THIGHS SMOTHERED IN HOME-MADE APPLE SAUCE

I felt like a mad scientist while I chopped, and diced ingredients for  my roasted chicken thighs and side dishes. You see, one can eat chicken a ‘million’ and one ways. But, without the input of certain spices and other ingredients, these dishes can leave a ‘blah’ taste to the taste buds.

I was seeking a chicken dish that would ‘knock’ off my socks in a good way. And, this one did. Thanks to one of fall’s favorites, apples, I was able to turn out a dish that was savory, a little sweet and tart and left my taste buds seeking more.

Overnight, I marinated my chicken thighs with crushed garlic,drizzle of olive oil, salt, black pepper, paprika, fresh thyme. On the day of cooking, I hauled my apples in the mix. After all, they were there perched in that red dish, waiting to be devoured. I surprised them and I made a quick home-made apple sauce out of them. With a few squeeze of honey, cinnamon,pinch of salt and a splash of water, I lowered the heat.

Apples simmered on low until they because softened. I  then used my fork to help them along by mashing them. After simmering to the to sauce like consistency, this was placed aside.

HOME-MADE APPLE SAUCE FOR CHICKEN THIGHS
HOME-MADE APPLE SAUCE FOR CHICKEN THIGHS

Chicken thighs were roasted for approximately 45 minutes at a temperature of 365 degrees fahrenheit turning once.

ROASTED CHICKEN THIGHS READY FOR APPLE SAUCE
ROASTED CHICKEN THIGHS READY FOR APPLE SAUCE

Home-made apple sauce was then smothered on each thigh and then placed back inside the oven for another 15 minutes at 410 degrees.

CHICKEN THIGHS SMOTHERED IN APPLE SAUCE
CHICKEN THIGHS SMOTHERED IN APPLE SAUCE

I served chicken thighs smothered in apple sauce with a serving of fall greens consisting of sautéed brussels sprouts and broccoli with dried cranberries.

SAUTEED BROCCOLI AND BRUSSELS SPROUT WITH DRIED CRANBERRIES
SAUTEED BROCCOLI AND BRUSSELS SPROUT WITH DRIED CRANBERRIES
FINAL DISH OF CHICKEN THIGHS SMOTHERED IN APPLE SAUCE AND FALL GREENS AND CRANBERRIES
FINAL DISH OF CHICKEN THIGHS SMOTHERED IN APPLE SAUCE AND FALL GREENS AND CRANBERRIES

APPLE-FILLED CREPES

Every chance I get, I try to incorporate as much fiber in a meal. This morning was no exception. During the autumn, the market is loaded with apples. As a result,  the prices become somewhat competitive. And, yours truly took advantage and stock up on a few extras.

Decided to make myself a few crepes filled with home-made apple sauce. But first, I used by my box grater and shredded a couple of gala apples. In a stockpot, I placed same and added a teaspoon of sugar, honey, cinnamon, ground ginger and a splash of water. This was simmered for a few minutes on low heat until it arrived at a sauce-like consistency.

In a bowl, I placed a combination of a half cup of whole-wheat and all-purpose flour, cinnamon, ground ginger, pinch of salt, and sugar. Combined dried ingredients were added to wet ingredients consisting of milk, beaten egg, vanilla and a little melted unsalted butter.

HOME-MADE APPLE SAUCE AND CREPE BATTER
HOME-MADE APPLE SAUCE AND CREPE BATTER

In a hot skillet under low heat, I sprayed a little Pam and allowed each crepe to cook and set for approximately two to three minutes per side. And these were the results:

CREPES READY FOR APPLE-SAUCE FILLING AND WRAPPING
CREPES READY FOR APPLE-SAUCE FILLING AND WRAPPING

I filled my fluffy crepes with apple sauce and wrapped my way to a fiber-filled breakfast.

APPLE-FILLED CREPES
APPLE-FILLED CREPES

FEATHERY ABANDONMENT!! ##ROASTED CHICKEN WITH APPLES

I confess; I’m not a great lover of turkey. However, on Thanksgiving Day I indulged in a very delicious, moist and succulent bird. Shhh!! My friend was on top of her game and ‘throw it down!’ I found my self returning for seconds. The side dishes served were: creamy macaroni/cheese, sweet and smooth sweet potato bake, hot kale salad and of course the tart/sweet cranberry.  All those sides gave a beautiful balance to the star of the show (turkey).

ROASTED TURKEY STUFFED WITH ROSEMARY, THYME AND OTHER HERBS
ROASTED TURKEY STUFFED WITH ROSEMARY, THYME AND OTHER HERBS

On returning home, I felt a tad guilty.  I took a peek at my chicken as it  perched on the bottom shelf. Somehow, it looked quite miniature.  My intention was to do a quick roast of it the next day. You see, I placed it in an apple cider brine the a day before. I removed same, rinsed and stuffed it with compound butter consisting of fresh herbs of rosemary, thyme and crushed garlic.

As my poor bird laid there I felt that I should find a way to perk it up and enhance the size and taste. Reflecting on the size of the turkey breast, I took my knife and made a slit in the center of my chicken breast. That didn’t satisfy me. I made quick scan of my surrounding trying to find a way to make it up to my bird. After all, I consume same most days of the week.

In my peripheral vision, I spotted the bowl of gala apples. Why not? Immediately, I grabbed a couple and removed the pits with my knife tip and stuffed them with some fresh herbs. I smiled, I felt like I was making it up with a lover. I drizzled a little olive oil and massaged the interior and exterior of my abandoned bird (well, in my mind).

SEASONED CHICKEN FOR ROASTING
SEASONED CHICKEN FOR ROASTING

I placed my dear bird on wire rack so that all the heat could circulate throughout and yield a crispy skin. Chicken was then placed on foiled baking sheet and roasted in a preheated 375 degree oven for approximately an hour (turning once). It was basted with a sauce consisting of little apple cider, ketchup, soy sauce, balsamic vinegar, and dried seasoning. Oven was turned up to 420 for another 15 minutes to arrive at a crispy and brown finish.

Though my beloved bird was small in body, I must state I loved all the amazing flavors. She has a way to adapt to any spice, and flavors come her way. She is so forgiving and always seem to satisfy me. I can’t promise her that I will not stray and test the waters with another feathery one. Deep down, I know she understands.

Oh, I wish they would all just get along. After all, it’s just a once in a while kind of thing. Do I have to choose? Okay, I choose my dear chicken.

 

 

 

THE TROPICS WAS ON MY MIND #STAR FRUIT AND KIWI

Maybe, it was the sizzling temperatures on the outskirts, but, the tropics was upfront and center on my mind. I wanted to start my day just right so I figured what better way to do so than with a few fruits of the tropics. Star fruits and kiwis are filled with great vitamin C and other nutrients that are beneficial to the body.

A fruit plate was in the works. To go with my tropical delights, I also tossed in a few slices of strawberries and gala apples for added texture and color. With a little squeeze of fresh lemon juice  my refreshing fruit plate was ready for consumption.