Busy Brunette Bakerista

Just as the name states, this dish is simple and so tasty! I promise when you make it, your house will smell like Thanksgiving no matter what time of year it may be. The consistency of the chicken thighs helps make the apple mixture soft and the perfect addition as a sort of “chutney” to the chicken. Serve along side some rice, biscuits, or even at Thanksgiving. Fall Chicken Thighs with Roasted Apples and Garlic About 1 ½ pounds of Braeburn, or other crisp apples, chopped 1 teaspoon fresh sage, chopped ¼ teaspoon ground cinnamon 1 / 8 teaspoon ground nutmeg 4 or 5 garlic gloves, skin removed and crushed or chopped ½ teaspoon salt, divided 8 chicken thighs, boneless, skinned (about 2 pounds) ¼ teaspoon black pepper Cooking spray Preheat oven to 475 degrees (yes, that hot). Line a rimmed baking sheet or jelly roll pan with foil and spray with cooking spray. Combine chopped apples, cinnamon, nutmeg, and garlic in a large bowl and stir gently. Add ...

We eat a lot of pasta in our family…a lot. So I like to find ways to change it up adding vegetables, different sauces, pasta sizes, etc. This is one of our favorites because the flavors taste more like a steak dinner than Italian pasta. The key is to use real bacon and fry it…bacon substitute or others will not taste the same. I adapted this from one of Rachael’s early recipes. Make a large pot and serve with a green salad and dinner is ready!   Campfire Spaghetti 1 box of spaghetti (16 oz.) olive oil for the pan 4 slices of good bacon 1 pound of ground turkey 1 yellow onion, chopped 4 cloves of garlic salt and  pepper to taste 2 Tablespoons of Worcestershire sauce 1 (14 oz.) can of diced fire roasted tomatoes 1 (8 oz.) can tomato sauce 1 to 2 cups of sharp cheddar cheese, grated 4 green onions, chopped Cook spaghetti in a large pot of boiling water according to directions on the box. Drain and set aside. Heat skillet ove...

Mediterranean Meatless Sandwich It's back...my favorite summertime sandwich! ----------------------- If you love Greek food or fresh herbs, you will love this “fork and knife” sandwich as much as my vegetarian friends. Lose the bread and make these for your next lunch and you’ll be surprised at the delicious blend of flavors! Ingredients: ¼ to ½ cup all-purpose flour 2 large eggs, beaten 1 cup panko bread crumbs 1 medium eggplant          {cut into ½-inch think                   slices} ½ cup olive oil kosher or sea salt 2 large tomatoes, sliced ½ cup fresh basil leaves 4 oz. fresh goat cheese            {crumbled or sliced into             tablespoon pieces} Place flour, eggs, and panko bread crumbs into separate shallow bowls. Dip each slice of eggplant into flour, then eggs (making ...