It seems there’s been an influx of apple recipes on the blog lately. But what can I say, that happens when you go apple picking! Do you know how many apples fit in a half bushel!? (And I only kept half of them!)
On the first day of Fall my mom and I took the little man to a local orchard to do some apple picking. We picked some Fuji, Winesap, and Johnathan apples and had a great time doing so. My little guy who only likes apple in sauce form even took some bites of a freshly plucked apple. I guess it’s true what they say, “Allowing kids to be involved in the food encourages them to eat it.” (The same rang true for raspberries we picked at the end of summer.)
Two of those apples, 1 Winesap and 1 Fuji, were shredded and added to waffle batter for some Apple Pie Waffles. With my son being in an “I only eat bread” phase, waffles have become a great way to sneak in some extra nutrition. (Half of a baked sweet potato that he wouldn’t even touch was turned into sweet potato waffles.) These apple pie waffles are packed with apple and Greek yogurt for that extra bit of protein and dairy.
There’s a good chance this is my new favorite waffle recipe! It probably doesn’t hurt that I ate them with vanilla ice cream… only the two I photographed, I promise. Actually, the rest of them were enjoyed solo – no butter, no syrup needed. I tried a little bit with honey and cinnamon sugar and that was quite delightful, but not necessary. My husband still ate them with maple syrup.
Apple Pie Waffles
- 2 C flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 3/4 tsp cinnamon
- 1 tsp ground allspice
- 1/4 tsp ground nutmeg
- 3/4 tsp salt
- 2 eggs
- 1 1/4 C milk
- 1/4 C vegetable oil
- 1/2 C vanilla Greek yogurt (I used Chobani)
- 1 C shredded peeled apple (1 large or 2 small)
- In a large bowl whisk together flour, sugar, baking powder, baking soda, spices, and salt.
- In another bowl beat eggs with milk, oil, and yogurt.
- Combine wet ingredients into dry ingredients. Fold in the shredded apple.
- Into a hot greased waffle iron, drop 1/3 C of batter and cook until golden.
*This recipe is adapted from David at http://spicedblog.com/apple-pie-waffles.html*
Disclaimer: I was reached out to by Chobani to create a post for their #MadewithChobani series. Check out Chobani’s recipe page and search the hashtag (#MadewithChobani) on social media for other great fall recipes made healthier with Greek yogurt.
Every weekend I find myself standing in the kitchen, usually on Saturday morning, making either pancakes or waffles and if we have company I’ll leave it up to our guests to choose between the two.
When my mother-in-law and brother’s girlfriend we here earlier this month “pancakes” was the resounding answer. The reasoning was that you can make more pancakes at a time – sounds like I need an army of waffle irons!
While I often use my go-to recipes for pancakes or waffles, I do quite like to mix it up – as you can tell from my breakfast recipe index. With two tubs of Greek yogurt in my fridge I decided to try this recipe from She Wears Many Hats. I made a big batch at my husband’s request and it’s a good thing I did! While these pancakes are quite filling, feeding 4 adults and a 1-year-old we needed a little extra batter. There were two pancakes leftover that my son had for breakfast the next morning, too.
Greek Yogurt Pancakes
- 3 C flour
- 2 tbsp baking powder
- 1 1/2 tsp salt
- 4 tbsp honey
- 1 1/2 C milk
- 1 1/2 C vanilla Greek yogurt
- 3 eggs
- In a large bowl whisk together the flour, baking powder, and salt.
- In another bowl whisk the eggs and stir in the honey, yogurt, and milk. Add the wet ingredients to the dry.
- On a hot buttered griddle drop 1/4 C of batter into pancakes. Flip pancakes when batter starts to set and bubbles form in the center of the pancake. Cook until both sides are golden brown.
*This recipe is adapted from Amy at http://shewearsmanyhats.com/yogurt-pancakes-recipe/*
P.S. – Check out my awesome personalized mug! I made it at my friend Emily‘s house, she provided the supplies and the know-how.
Before you get all wrapped up in the pumpkin craze, let’s not forget about the other great fall fruits, like apples and pears! Yes, pumpkin is technically a fruit, and I have no doubt that some of the CLUE players will be sharing pumpkin recipe. Be sure to stop by their pages, too!
This month I was assigned the blog That Skinny Chick Can Bake written by Liz. Liz helps keep our group organized and is a member of a few other blogging groups I’m also a part of. I’m not sure how she keeps up with everything! Her blog is a beautiful array of sweets (with some great savory options, too).
I was tempted by a couple of her fall salads (Spinach Salad with Pears and Cranberries or Apple Cherry Walnut Salad) but hey, “That Skinny Chick Can Bake” so I settled on a baked item. I altered her Sour Cream Pear Bread to utilize what I had in my fridge – Greek Yogurt and Apples.
Greek Yogurt Apple Loaf
- 6 tbsp butter, softened
- 2/3 C sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 C plain Greek yogurt
- 1 3/4 C cake flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 C peeled and diced apples
- cinnamon sugar, for sprinkling
- Preheat the oven to 350 degrees F. Grease a loaf pan and sprinkle with cinnamon sugar.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until combined. Add the eggs one at a time. Mix in the vanilla extract and yogurt (or sour cream).
- In a large bowl, whisk together cake flour, baking powder, baking soda, cinnamon, ginger, and a pinch of salt. Add to the stand mixer in 2-3 installments.
- Fold in diced apples (or pears). Pour batter into prepared loaf pan.
- Bake 40-45 minutes or until a knife inserted comes out cleanly. Allow loaf to cool 15 minutes before removing from pan onto a cooling rack.
- This loaf is best served warm/toasted with a little butter.
Here’s a list of the other players of Blogger CLUE this month:
I am keeping with my healthy kick of Mexican Monday (previous weeks included Quinoa Stuffed Bell Peppers and Turkey Lettuce Wraps) with a double duty Mexican Monday & Salad Night.
It’s been way too long since my last salad post – and unfortunately that also indicates it’s been way too long since our last salad night! Stuart has been looking for healthier meals lately, and after eating this Southwestern Salad he was completely satisfied.
The dressing for the salad is made with Greek yogurt. If you’ve paid attention, or know me, you realize that I have a great dislike for Greek yogurt. But I do try and give it another chance every now and then. I was prepared to revert to bottled salad dressing, but I’m happy to state that I loved the creamy cilantro vinaigrette!
I added chicken to the salad so we’re getting 3 sources of protein: the Greek yogurt in the dressing, chicken, and black beans! I promise this is no rabbit food.
Protein Packed Southwestern Salad
Ingredients for the chicken:
- 4 boneless, skinless chicken tenders (you can also cut up 1 breast into strips)
- 3/4 tsp Adobo seasoning
- 1 tsp Ancho chili powder
- 1/4 tsp black pepper
- 1/4 tsp Kosher salt
- 1 tbsp olive oil, divided use
- 1 head iceberg lettuce
- 1/2 C canned corn, drained
- 1/2 C canned black beans, drained and rinsed
- 1 on-the-vine tomato, chopped and seeds removed
- 1 avocado, chopped
- crispy tortilla strips, for topping
Ingredients for the dressing:
- 1/2 C Greek yogurt
- juice of 1 lime
- 1 C fresh cilantro
- 2 cloves garlic
- 2 tbsp apple cider vinegar
- 1/4 C extra virgin olive oil
- salt, to taste
- In a small bowl combine adobo seasoning, chili powder, salt, and pepper. Season both sides of chicken with spice mixture (you will have some left over).
- In a medium skillet heat olive oil over medium-high heat. Cook chicken 4-5 minutes on each side, until cooked through.
- In a food processor combine all dressing ingredients.
- Assemble salad with lettuce, corn, beans, tomato, avocado, and chicken. Toss with as much dressing as you like. Top with tortilla strips.
*This recipe is adapted from Chung-Ah at http://damndelicious.net/2014/01/10/southwestern-chopped-salad-cilantro-lime-dressing/*
My dream job would be to host my own show on Food Network. I know I have a long way to go and it’s something that will most likely never happen, but hey, that’s why it’s called a dream job.
Every year I watch Next Food Network Star. Spoiler Alert – I am very excited for this summer’s winner, Damaris, and her show this fall but I was drawn to Nikki Dinki from day one. This recipe, is one of hers. It’s very quick and simple to prepare and tastes incredible. I do not like Greek yogurt – I am not on the bandwagon – but I didn’t want to stray from Nikki’s recipe (I did have to switch the fish based on local availability though) so I gave it another shot. The Greek yogurt complimented the red pepper pesto perfectly. Mixing the panko with the pesto also provided a beautiful crust on top of the fish. I promise you this is a new staple in my kitchen.
Red Pepper Pesto Crusted Tilapia
- 2 roasted red peppers
- 1/4 C pine nuts
- 1 tsp dried thyme
- 3 cloves garlic
- 1 shallot, coarsely chopped
- 1/2 C parmesan cheese
- 1/4 C olive oil
- 4 4oz tilapia filets
- 1 C panko
- 4 tbsp Greek yogurt
- Make pesto: combine peppers, nuts, thyme, garlic, shallot, cheese, and olive oil in a food processor.
- Preheat oven to 400 degrees F.
- Season fish with salt and pepper. Spread 1 tbsp of yogurt on each filet.
- Mix 1/2 C pesto from step 1 with the bread crumbs. (Or you could use store bought jarred red pepper pesto instead) Press onto each filet. Bake 20 minutes on a foil lined baking sheet.
*Both recipes are adapted from Nikki at http://www.nikkidinkicooking.com/home/red-pepper-pesto.html and http://www.nikkidinkicooking.com/home/pesto-crusted-halibut-grape-risotto.html*