First Tuesday Recipes for September

Soup, Vegetables, Pot, Cooking, Food

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!

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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

butter

 

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.

 

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Chicken and Apple Salad

Dressing:

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

 

Salad:

1/4 t. pepper

1/8 t. salt

3/4 lb. boneless, skinless chicken breast

cooking spray

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.

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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.

 

Enjoy!

Until next time,

Amy

First Tuesday Recipes for October

October is my favorite month.

There. I’ve said it. Where I live, most people love summer, but I can’t wait for it to end.

I love fall and everything about it: the cooler weather (but not too cold), the dip in humidity (hear the angels singing?), and the food! It doesn’t get much better than in-season fall ingredients. I’ve got a great fall recipe in today’s selections, plus a couple other creations that are just plain delicious.

First up, the fall recipe. My father gave me this recipe and I keep it in the “Casseroles” section of one of my cookbooks. I use it as a dessert, but it would make a great side dish to turkey or pork.

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Apple-Cranberry Casserole

3 c. peeled, chopped apples, any variety

2 c. fresh whole cranberries

1 1/4 c. sugar

Topping:

1/2 c. brown sugar

1/2 c. butter, melted

1 1/2 c. rolled oats

1/3 c. flour

1/4 t. salt

1/2 c. chopped pecans or walnuts optional

Preheat oven to 350 degrees. In a 1 1/2-quart casserole dish, mix apples, cranberries, and sugar. Mix all topping ingredients, except nuts, until crumbly. Spread over apple mixture.

Bake, uncovered, for 45 minutes. Add chopped nuts to the top and bake 15 minutes longer.

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The next recipe was given to me by my mother-in-law before my wedding. My husband’s family is Swedish, and this is delicious.

Swedish Meatballs

1 c. breadcrumbs

3/4 c. milk

3 T. diced onion

2 T. butter

1/4 t. nutmeg

1 1/2 t. salt

1/8 t. pepper

1 lb. ground beef

1 egg, slightly beaten

10 1/2 oz. (1 can) beef consumme

1 1/2 T. cornstarch

1 1/2 T. cold water

Preheat oven to 500 degrees.

Soften the breadcrumbs in the milk. Saute onions in the butter until light brown. Add this to the breadcrumbs. Add the nutmeg, salt, pepper, ground beef, and egg. Mix lightly with your hands. Form mixture into balls about 1 inch in size.

Place meatballs on greased cookie sheet and bake for 5-7 minutes, until browned. Do not turn them over.

Blend consumme, cornstarch, and water until smooth and thickened. Pour over the meatballs.

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And the last recipe comes from a good friend, Sue Murphy. She tells me the original recipe is from Willow Bird Baking–you can find the recipe here. This is my eldest daughter’s favorite!!

Ice Box Cookie Trifle

3 c. heavy cream

1/4 c. almond liqueur (optional–I used 1/2 t. almond extract instead)

3 T. sugar

2 t. vanilla extract

2-3 packages chocolate sandwich cookies (Oreos work well, as do Famous Chocolate Wafers. If you use Famous, use three packages)

Using a mixer, beat heavy cream, almond liqueur, sugar, and vanilla in a chilled bowl until soft peaks form. In a trifle dish, arrange a single layer of cookies in a circle and put one or two cookies in the middle. Carefully spread about 1/2 c. whipped cream mixture over the cookies. Repeat layers of cookies and whipped cream, ending with a layer of whipped cream on the top. Crumble a few leftover cookies on the top. Cover and refrigerate overnight before serving.

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Enjoy!

Until next time,

Amy