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Similar to other baked oatmeal recipes, the eggs, milk, vanilla, spice, salt, brown sugar and melted butter are mixed together in a large bowl. Cubed apples, oats, nuts and dried cranberries are added. The mixture is poured into an 8-inch square baking dish. There is a topping that goes on the casserole made with brown sugar, melted butter, oats and nuts.
This casserole can be made ahead for baking the following morning or chilled eight hours before baking. I made, then baked mine in one afternoon. The casserole bakes for approximately 35 minutes. My kitchen smelled heavenly; I couldn’t wait until it came out of the oven to try it. I impatiently waited 10 minutes before scooping out a spoonful. Yum, so good. Unlike the previous baked oatmeal and apple dish, this one tasted delicious for a morning breakfast. The cranberries add a lovely note of tartness cutting through the sweetness of the apple and brown sugar. Despite my husband not particularly fond of my previous effort, this one scored high points with him. If you have company coming this holiday season, this is the perfect do a head breakfast. Chicken, chicken and more chicken, how many ways can you prepare it? Well, Melissa Clark from The New York Times developed a recipe that’s wonderful for a weeknight meal and even company. Crispy Mustard Chicken with Bread Crumbs was a lovely savory preparation for my chicken. For the recipe you’ll need bone-in, skin-on chicken thighs, kosher salt (preferably Diamond Crystal), unsalted butter, panko bread crumbs, Dijon mustard, fresh garlic, fresh thyme leaves, extra-virgin olive oil, Worcestershire sauce, lemon zest, red pepper flakes and freshly ground black pepper. I swapped out thighs for bone-in, skin-on chicken breasts, which worked out fine. You can use either Panko or regular bread crumbs, I used Panko. The chicken is lightly seasoned with salt. Melted butter, panko and a smidgen of salt are mixed together. The chicken is coated with a mixture of mustard, garlic, thyme, olive oil, Worcestershire sauce, lemon zest, red pepper flakes, black pepper and salt. This mixture is brushed over the chicken then coated with seasoned bread crumbs. A drizzle of olive oil tops the chicken before its cooked. The chicken breasts came out moist and tender. The mustard mixture infused a slightly sharp and tangy flavor that was tempered by the subtle crispiness of the coating. Both my husband and I enjoyed this preparation, in fact, he commented that this would be a delicious meal for company. Pork tenderloin, like boneless, skinless chicken, tastes better when paired with herbs or fruit. I found on Food & Wine’s website a recipe for Pork Tenderloin Stuffed with Apples and Dried Fruit. This was another way to use my apples from my CSA box and I had raisins and craisins on hand. For the recipe you’ll need an assortment of mixed dried fruit (golden raisins, cranberries, apricots and prunes), full-bodied dry red wine, unsalted butter, Granny Smith apple, an onion, water, salt, freshly ground black pepper, 1-pound pork tenderloin, vegetable oil and chicken stock. I didn’t have golden raisins on hand, but used regular brown raisins. The directions for stuffing the pork seemed like an impossible feat to me. My tenderloin was approximately 3-inches in diameter and the recipe suggested inserting a sharpening steel or the handle of a wooden spoon inserted into the thickest end of the tenderloin. Instead of attempting this task, I butterflied the pork and merely tied it in 2-inch intervals. This worked out better than stuffing the filling into a small circumference hole, better still would be to do roll cut, which give me more surface area for the filling. The recipe starts by hydrating the dried fruit in wine. Using a cast iron skillet, I sautéed the thinly slice apple for several minutes before adding the onion and cooking until it was softened. Once the mixture was cooked, I strained the fruit and added it to the pan and seasoned with salt and pepper. When done, I removed it to a bowl, reserving a half cup. A bit more oil, and I browned my stuffed pork tenderloin for approximately six minutes then roasted in a 425° oven for 10 minutes. When it was done, I removed the roast to a cutting board to rest and finished the sauce. The reserved wine was used to deglaze the pan followed by the addition of stock, which was reduced by half. Lastly, the reserved fruit was added and seasonings adjusted. I sliced the meat crosswise in 1/2-inch slices and drizzled the sauce on top. What a scrumptious meal, the pork was tender and quite flavorful, though my husband said it was a tad overdone. Perhaps I browned it too long on the stovetop or cooked it too long in the hot oven. Next time, I will use a meat thermometer to temp the meat so I have a better idea of how much time it needs to roast. The apple in combination with the raisins and craisins gave it a sweet and tart flavor, with the red wine adding a nice complexity to the overall taste. This recipe is worthy of another try. In our next to last CSA box, I had a huge bunch of collard greens and a challenge. I’ve could have prepared them as a simple side dish, but after searching on The New York Times/NYT Cooking webpage, I found a recipe for Ham and Bean Soup with Collard Greens. With the weather finally turning cooler, this seemed like the perfect recipe in which to use the collards. For the recipe you’ll need extra-virgin olive oil or bacon fat, cooked ham, white onions, celery, jalapeño peppers, green bell pepper, a bay leaf, kosher salt, black pepper, fresh garlic, ham or chicken stock, cooked beans (pintos, red kidney or pink beans), collard greens, flat leaf parsley, and apple cider vinegar. Optional garnishes include hot sauce and sour cream or whole milk Greek yogurt. For my preparation I used boxed chicken stock supplemented with a smoked ham hock and left out the diced ham. For the beans, I used cannellini beans. The preparation began by sautéing the vegetables, minus the collards and garlic, in olive oil until browned. I stirred in the garlic and cooked until fragrant. I added the stock, beans, rough chopped collard greens and a bit more salt. Though the recipe called for simmering for 30 minutes, my soup needed a bit more time until the greens were tender. When done, I added chopped parsley and apple cider vinegar. It seemed odd to add vinegar, but upon doing a bit of research, it counteracts any bitterness from the greens and it balances out the richness of the soup. The soup was surprisingly delicious! The broth had a nice nourishing flavor, texture from the beans, a bit of smokiness from the ham hock making a very satisfying soup. I’ll be looking forward to collard greens in my cooking future.
Baked Oatmeal with Apple, Cranberries and Pecans
By Karen-Schroeder-Rankin “Southern Living Magazine,” September 7, 2019 Active Time: 15 minutes Chill Time: 8 hours Total Time: 1 hour Yield: 6 Servings Ingredients 2 large eggs 1 1/4 cups whole milk 2 teaspoons vanilla extract 1 teaspoon apple pie spice 1/4 teaspoon kosher salt 3/4 cup packed light brown sugar, divided 8 tablespoons butter, melted, divided 2 cups small cubed, peeled apple (about 1 large apple) 3-1/2cups uncooked old-fashioned regular rolled oats, divided 1 cup coarsely chopped pecans, divided 1 cup dried cranberries, divided Directions
Crispy Mustard Chicken with Bread Crumbs
“Mom’s Favorite Chicken Dinner Gets a Makeover,” Melissa Clark The New York Times/A Good Appetite and NYT Cooking October 23, 2023 Total Time: 40 to 50 minutes Prep Time: 5 minutes Cook Time: 35 to 45 minutes Yield: 4 to 6 servings Ingredients 3 pounds bone-in, skin-on chicken thighs (or use a mix of thighs and drumsticks) ¾ teaspoon kosher salt (such as Diamond Crystal), more for sprinkling ¼ cup/57 grams unsalted butter, melted 1¼ cups panko bread crumbs (or use regular bread crumbs) ¼cup Dijon mustard 2 garlic cloves, grated 1½tablespoons fresh thyme leaves, chopped 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 teaspoon Worcestershire sauce 1 teaspoon finely grated lemon zest, plus lemon wedges for serving ½ teaspoon red-pepper flakes ¼ teaspoon freshly ground black pepper Preparation
Pork Tenderloin Stuffed with Apples and Dried Fruit
By Grace Parisi “Food and Wine” website Yield: 4 servings Ingredients 1/2 cup coarsely chopped mixed dried fruit, such as golden raisins, cranberries, apricots and prunes 1/4 cup full-bodied dry red wine 1 teaspoon unsalted butter 1 Granny Smith apple—peeled, cored and thinly sliced 1/4 cup finely chopped onion 3 tablespoons water Salt and freshly ground pepper One 1-pound pork tenderloin 1 teaspoon vegetable oil 1/2 cup chicken stock or canned low-sodium broth Directions
Ham and Bean Soup with Collard Greens
“Cooking Beans at Home, Leaving the Can Behind,” By Melissa Clark The New York Times/A Good Appetite January 8, 2016 Total Time: 1 hour Yield: 6 to 8 Servings Ingredients 4 tablespoons extra-virgin olive oil or bacon fat ½ pound diced cooked ham (about 2 cups) 2 large white onions, finely chopped 2 celery stalks, finely chopped 2 jalapeño peppers, finely chopped 1 green bell pepper, finely chopped 1 bay leaf 2 teaspoons kosher salt, more to taste ½ teaspoon black pepper 4 garlic cloves, minced 6 cups ham stock or chicken stock 4½ cups (2 14½-ounce cans) cooked pinto, red kidney or pink beans 1 large bunch collard greens, leaves only, thinly sliced (8 cups) ¼ cup flat-leaf parsley, chopped 1 teaspoon apple cider vinegar Hot sauce (optional) Sour cream or whole milk Greek yogurt (optional) Preparation
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