It’s September 1st! You know what that means: we’re one step closer to lower humidity, cooler temperatures, and less weather-induced fury on my part. Today I’m sharing three fall-ish recipes that I hope you’ll try. Let me know what you think. And if you’ve got a recipe you’d like to share, email me at amymreadeauthor[at]gmail[dot]com and I’ll be happy to post it!
Before I continue, I’m going to engage in some shameless self-promotion for just a moment. Today I’m being interviewed by Dr. Summer Watson, author, podcaster, filmmaker, coach, and speaker, on her KORE Women podcast. Just click the link and I hope you’ll take a few minutes to have a listen: www.KOREWomen.com/podcast
And now for the recipes!
Fall Apple Sandwich
2 slices cinnamon raisin bread (you can substitute any bread, but the cinnamon raisin really elevates this sandwich)
2 oz. deli ham or turkey (I prefer the ham)
1 oz. cheddar cheese, sliced thin or shredded
1 apple, peeled, cored, and thinly-sliced
Preheat griddle or skillet over medium heat. Layer ham, cheese, and apple slices on one piece of bread. Place the other piece of bread on top. Butter the top of the sandwich. Place sandwich, butter side down, on the griddle and butter the bottom slice. Cook until cheese is starting to melt and bread is golden. Flip sandwich and cook until cheese is completely melted. This is delicious with a dollop of your favorite mustard on the side.
Chicken and Apple Salad
1/2 c. plain Greek yogurt
1/4 c. olive oil
1/4 c. Dijon mustard
4 T. honey
2 T. lemon juice
2 T. apple cider vinegar
1 clove garlic, minced
salt and pepper to taste
1/4 t. pepper
1/8 t. salt
3/4 lb. boneless, skinless chicken breast
8 c. salad greens
3/4 c. chopped red pepper
1/2 c. celery, thinly sliced
1/2 c. red onion, sliced and separated into rings
1 1/2 c. Red Delicious apples, peeled, cored, and thinly sliced
1/2 c. shredded smoked Gouda cheese
1/4 c. sliced almonds, toasted
Make dressing: combine all ingredients in a medium bowl; whisk to blend. Set aside.
Preheat broiler and coat broiler pan with cooking spray. Sprinkle salt and pepper on chicken. Broil chicken for about 5 min. per side or until juices run clear. Slice chicken into 1/4″ pieces. Combine chicken, salad greens, red pepper, celery, and onion in a large bowl; toss gently. Whisk dressing again and drizzle over salad. Sprinkle with cheese and almonds.
Ham and Bean Soup
16 oz. navy beans
ham bone (I wrap mine in cheesecloth so the yucky bits don’t get into the soup)
3 c. diced ham
1/2 t. basil
1 sm. onion, chopped
1/4 t. pepper
2 med. celery stalks, sliced
1 med. carrot, chopped
Soak beans in 2 qts. water overnight. Drain water from beans and add another 2 qts. water. Combine beans with all other ingredients except celery and carrots. Cook over medium-low heat for 2 hours, covered, stirring occasionally. Stir in celery and carrots. Simmer for 30-60 minutes. Remove and discard ham bone before serving.
Until next time,