One of my challenges with the apples was finding savory recipes to use them in. Delicious as it was, that apple cake didn't exactly stretch the imagination much! But then low and behold, a friend told about this recipe: Creamy Chicken-Apple Chili. I know, it sounds weird. But the reviews on the recipe were good, and the friend who told me about the recipe enjoyed it. So I thought I'd give it a whirl.
It was pretty great. It needs a little cilantro for garnish, and the apple flavor could actually use a boost, but overall, I was pleasantly surprised.
Also over the weekend, I tried to make Baked Apple Cider Donut Holes. A couple of things: there are no actual apples in this recipe. But it does call for applesauce, which I could have made with my apples. I just don't plan to do this, since I don't really care for applesauce all that much.
According to my husband, these were fantastic. I thought they were just pretty good. The ingredient list is really long, and I'm not sure how much a lot of those items really added. And they sure didn't taste very apple-y. But anything fluffy and baked and coated in buttery cinnamon-sugar? How bad could it be? (Note: my "donut holes" look more like muffins because I don't have a mini-muffin pan and had to use a regular one.)
Recipes below the cut.
Creamy Chicken-Apple Chili, from Rachael Ray Everyday Food Magazine
Time: 35-45 minutes. Serves: 8.
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 pounds chicken tenders, cut into 1/2-inch-thick slices
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- Salt and pepper
- 2 apples, cut into 1/2-inch cubes
- 1 onion, chopped
- 4 tablespoons butter
- 1/4 cup flour
- 2 cups chicken broth
- 3/4 cup milk
- Two 15-ounce cans pinto or white beans, rinsed
- 2 cups shredded monterey jack cheese (about 8 ounces)
- Toasted tortillas, for serving
- Chopped scallions or cilantro, for serving
Directions
- In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for 5 minutes; transfer to a bowl.
- In the same pot, heat the remaining 2 tablespoons olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add to the chicken.
- In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. (It's going to look pretty terrible at this point. Trust me, it'll work out.) Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese. Serve with the tortillas and scallions/cilantro.
Baked Apple Cider Donut Holes, from Tasty Kitchen
Time: 30-45 minutes. Makes: 24 (if you use a regular muffin pan; more if you use a mini).
Ingredients
For donuts:
- 3 Tablespoons Sugar (for Pans)
- 1 cup Flour
- 1 cup Whole Wheat Flour
- 1-½ teaspoon Baking Soda
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 2 teaspoons Cinnamon
- ½ teaspoons Nutmeg
- 1 whole Egg
- ⅔ cups Brown Sugar
- ½ cups Applesauce
- ⅓ cups Pure Maple Syrup
- ⅓ cups Apple Cider
- ⅓ cups Plain Greek Yogurt
- 3 Tablespoons Vegetable Oil
- ¾ cups Sugar
- 2 teaspoons Cinnamon
- ½ cups Butter
Directions
- Preheat oven to 400 degrees. Brush a mini muffin pan with butter and sprinkle sugar on top, shaking out the excess.
- In a bowl, mix together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, mix together brown sugar, applesauce, maple syrup, cider, yogurt, and vegetable oil.
- Add the dry ingredients to the wet, and stir gently just until evenly blended. Divide the batter into the muffin pan, filling the cavities only halfway. Bake for 10 minutes.
- Meanwhile, prepare the topping. Melt the butter. In a large Ziploc bag, combine the sugar and cinnamon.
- When donuts are still hot, brush them with the butter and toss them in the cinnamon sugar mixture until evenly coated. Serve warm.
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