Prosciutto Wrapped Chicken with Sage and Apples

Fall in SoCal is a finicky thing. It usually takes awhile to actually start feeling the cooler weather. Sometimes that’s October and sometimes that’s December. Usually, it begins as cold in the morning and evening but still hot in the afternoon. It’s annoying.

For me, who is obsessed with the season, Fall begins right after Labor Day. I wait patiently for the weather to cool even just slightly (I’ll take low 70s) so as to tackle my long awaited list of yummy Fall recipes: Chili, soup, roasts… pumpkin spice and everything nice.

Today is the Autumnal Equinox, which marks the first official day of Fall. I thought it would be the perfect time to share a recipe I just came up with last week. I recently started an herb garden which contains, among others, sage. Now, sage is a very Fall flavor, so I’m just looking for ways to incorporate it into my meals before Thanksgiving. Here’s one I came up with and it was super delicious!

Prosciutto Wrapped Chicken with Sage and Apples

2 chicken breasts, halved lengthwise

Fresh Sage leaves (some whole and about 1 tsp finely minced)

Thin sliced prosciutto (enough to wrap around your chicken)

1 apple, diced (whichever kind you like, just not Granny Smith. I used Fuji.)

½ diced yellow onion

½ cup low-sodium chicken stock

¼ cup Dry white wine (optional. Can use more chicken stock if you prefer)

Salt & Pepper to taste

Olive oil

Cut your chicken breasts in half lengthwise. Try to get them as much the same thickness as possible. Sprinkle with a little pepper. I wouldn’t salt them because prosciutto is pretty salty and you don’t want to over do it.

Place fresh sage leaves (the whole ones) on each piece of chicken. I used about two per piece. Wrap each chicken prosciutto. Again, I used about two to three slices per piece.

In skillet over medium heat, add the olive oil. Brown each piece of chicken for about 5 minutes on each side, or until almost cooked.

 

Remove the chicken and add the onion, apple, and minced sage. Saute until just starting to soften. Add the chicken stock and wine (if using). 

 

Bring to a boil for a couple minutes and add the chicken back in. Reduce heat and cover. Simmer for about 7-10 minutes or until the chicken is cooked through and the liquid is slightly reduced. Season with salt and pepper to taste.


Serve the chicken topped with the apples and some of the cooking liquid.

 

Happy Fall!!!!!!!

Apple Pie

So recently, my girl Amber over at What Makes Me Amber made a pumpkin pie. She said she had never made one before and that surprised her. It got me thinking about making something surprising that I hadn’t made before and I realized that I’ve never made an apple pie.

I know, right? Of all things, I’ve never made an apple pie. It seems so basic. Like, baking 101. Well, somehow this one escaped me. Since it’s Fall, I figured now would be the perfect time to try this one out. Let me tell you, it was super easy! Even the lattice crust was easier than I ever thought. And while it was baking… oh the smells wafting through my house were just heavenly! I wish there were someway to share that with you all, but alas, you’ll just have to try it out for yourself.

1 double pie crust recipe. (store bought or homemade. You can use my basic crust recipe here, but add 1 tablespoon of sugar. Also, double it because you need a bottom and a top crust for this)

Filling:

6 apples, peeled and thinly sliced. I used a combo of Fuji and Granny Smith

juice from 1/2 a lemon
1/2 cup granulated sugar
1/4 cup brown sugar
1 Tablespoon cinnamon
1/2 teaspoon all-spice
2 Tablespoons all-purpose flour

In a big bowl, add all of your filling ingredients and mix well to coat the apples. Set aside and let them sit for a few minutes.


Meanwhile, roll out half of your crust and put it in your pie pan.

Fill your crust with the apple mixture. Don’t forget all the juices that come out from letting them sit! Set aside.

Roll out the other half of your dough and either top your pie and cut out slits or, if you want a lattice crust, cut out strips. You don’t need a scalloped cutter to do this, you can just use a knife if you don’t have one.


To Lattice: Start out with all the strips in one direction, then fold back every other strip. Lay down one strip in the opposite direction. Fold the strips back over and fold back the other strips. Repeat, alternating strips, until the pie is complete.  If those instructions weren’t clear enough, you can watch a YouTube video like this one. (skip to the :35 mark).


Those little leaves are tiny cookie cutters. Totally optional, but adds a nice little touch.


Once the top crust is complete, bake in a 425 degree oven for 15 minutes. Then turn down the temperature to 350 and bake for another 35-45 minutes, until the crust is golden brown and the apples are soft.


If you feel like your crust is getting to dark, you can loosely cover with some foil until the baking is complete.


Now, just serve up a slice (or two) and grab some ice cream!

Caramel Apple Cider Cookies 

My son started kindergarten this year. It’s only been a couple months and it has already been quite a whirlwind for us! Our already-crazy life got even crazier.  I love his elementary school. It is a really great school and he has such a wonderful teacher. I can tell he is going to do very well there.

Today his school had their annual Fall Festival. The school I went to had a Harvest Festival every year that I have fond memories of, so I was very excited about this. It was every bit as fun as I thought it would be. And my son had so much fun playing all the games and winning little prizes.

Since I work during the day and don’t really have the opportunities to take the time off to volunteer in the classroom or at lunchtime (which some parents do often), I took the Fall Festival as my volunteer opportunity. I helped set up the class game booth and I made cookies for the bake sale.

I made these cookies and, oh my gosh, they were so good. I have no way of knowing how they sold at the festival (even though I really would kind of like to know what other people thought of them!), but I tried one and it made me wish I’d doubled the batch and kept some home!  They were soft and pillowy, full of wonderful fall flavors.

This is my first time making up a cookie recipe and we all know how finicky baking recipes can be, so if you make these (and you should), let me know if anything didn’t work. I wrote it down as I put stuff in the bowl, so it should be spot on. And so yummy!

Caramel Apple Cider Cookies

1/2 cup softened butter
1 cup brown sugar
1 t vanilla extract
1 egg
1 apple, shredded (Fuji or Honeycrisp)
1/2 cup apple juice or apple cider (not sparkling)
3 cups all-purpose flour
1/4 t salt
1 t baking soda
1/4 t baking powder
1/4 t ground nutmeg
1/4 ground cloves
1-1/2 t ground cinnamon
1 bag caramel bites

In a mixing bowl, cream together butter, brown sugar, vanilla, and egg. Scrape down the sides of the bowl.

Using the large side of a grater, grate the apple, skin on.

Mix in the grated apple and juice. Tip: I grated the apple on a paper towel and then squeezed that juice out into the bowl as well.

In a separate bowl, mix together your dry ingredients: flour, salt, baking soda, baking powder, nutmeg, cloves, and cinnamon.

Add 1/2 the dry ingredients into the wet ingredients and mix. Scrape down the sides of the bowl and add the other 1/2. Mix until well incorporated, but don’t overmix or tou will have tough cookies.

Add in your bag of caramel bits.
    Scoop by spoonful onto a lines baking sheet and bake at 375 for 10-12 minutes. The dough was a bit stickier than I am used to for cookie dough, but it still baked up really nicely, so I’m not worried about it.

These turned out so yummy and soft and full of fall, cidery goodness.


Quick tip: the caramel pieces will get all gooey while baking, which is good. But they will also ooze out and you’ll get these little crispy pieces. Take them off. I found them to be hard and burnt tasting. They come right off with no effort.