morning glory breakfast cake

It’s hardly the biggest surprise of parenting, but I’ve yet to get my head around the idea that I’ve taken part in creating a morning person. My son has always woken up early; if it’s 5/5:30am, he’s on the sofa, r…

It’s hardly the biggest surprise of parenting, but I’ve yet to get my head around the idea that I’ve taken part in creating a morning person. My son has always woken up early; if it’s 5/5:30am, he’s on the sofa, reading a thick book, wondering why we do not care to watch the sunrise with him. Over the years, we’ve tried everything to change his wiring — lecturing, star charts, bribery, begging, asking the pediatrician to talk some sense into him [although “he wakes up early and reads chapter books!” didn’t quite have the doom-and-gloom impact we’d thought it would], prayer — and eventually, as you might have inferred from referring to it as wiring, we gave up.

what you'll need

When you wake up at the crack of dawn, you also require breakfast at an earlier hour than normal people, like your parents, who love to sleep. So there’s no, uh, confusion as to what is and is not a “breakfast food,” we’ve taken to packing him a breakfast and leaving it in the fridge: a hard-boiled egg, fruit, cheese, and some sort of muffin. After working my way through my own muffin archives, I realized that I was missing one of those hippie/morning glory-ish muffins that he loves, loaded with carrots and apple and dried fruit, sometimes coconut, and spices. I’ve made a few versions over the last few months, and was about to go another round when a new (out tomororw), wonderful cookbook arrived at my doorstep: Yossy Arefi’s Snacking Cakes.

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Easy Butternut Squash Soup

This Easy Butternut Squash Soup is perfect for a simple, healthy, and delicious fall meal! It is great for lunch, dinner, or for Thanksgiving. Comfort food is a must during the chilly fall and winter months, but a lot of comfort food can be a little to…

This Easy Butternut Squash Soup is perfect for a simple, healthy, and delicious fall meal! It is great for lunch, dinner, or for Thanksgiving. Comfort food is a must during the chilly fall and winter months, but a lot of comfort food can be a little too comforting, if you know what I mean. Our…

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Fuji Apple Chicken Salad with Creamy Champagne Vinaigrette.

Welcome to my lunchtime fave: the fuji apple chicken salad! Made at HOME!  I promise this will be the last fall salad! I mean, I almost promise. Yes, I share a ridiculous amount of fall salads, especially including apples, but they are just the best salad add-in. And this one is SO good.  A year […]

The post Fuji Apple Chicken Salad with Creamy Champagne Vinaigrette. appeared first on How Sweet Eats.

Welcome to my lunchtime fave: the fuji apple chicken salad! Made at HOME! 

fuji apple chicken salad with champagne vinaigrette

I promise this will be the last fall salad! I mean, I almost promise. Yes, I share a ridiculous amount of fall salads, especially including apples, but they are just the best salad add-in. And this one is SO good. 

homemade apple chips

A year or two ago we started getting panera once a week for lunch while working. Mostly, my kids were obsessed with different items, but I have gone through phase after phase of their salads – there are multiples that I really love!

I’ve made the strawberry poppy seed chicken salad before and I’ve made their mediterranean kale salad with quinoa too. And! I make their baja grain bowls frequently. 

toasted brown sugar pecans

Even though we’re cooking constantly here, sometimes the dishes aren’t ready for lunch (as in, they need to be photographed!) and lunch take out has added the best spark to the day. It also helps that the salads are fairly healthy, even when I do want to get a vat of broccoli cheddar soup in a bread bowl. As delicious as this is, it puts me in a food coma and I can’t work after!

fuji apple chicken salad with champagne vinaigrette

A long time favorite of mine has been the fuji apple chicken salad. The apple chips, gorgonzola and vinaigrette bring so much life to the salad! I’ve recreated it almost exactly here, with a few exceptions.

Fuji apple chicken salad perfection:

I made my own apple chips, which aren’t quite as crunchy as store-bought ones. You know? They are still really good! Just never as crisp. You can either make your own or grab some from the store. I use these in salads year round, that’s how much I love them.

pouring champagne vinaigrette on fuji apple chicken salad

Also, I either broil or grill some chicken thighs or breasts. It’s delicious, but not necessary. If I was going to prep these for the week ahead, I’d probably use a rotisserie chicken for ease. Or any leftover grilled chicken!

I make pickled onions instead of using raw red sliced onion in the salad. Because pickled onions are ALWAYS better! The tart, briney flavor is out of this world. You can make these ahead of time, of course. I like to keep a batch in the fridge every week.

fuji apple chicken salad with champagne vinaigrette

Finally, I made a creamy champagne vinaigrette instead of a white balsamic. I modeled this after my creamy balsamic dressing in the blueberry salad this summer (which was such a hit!) and oh my word – it is SO good. I’m pretty sure panera has their dressing bottled if you just want to buy that for an extra legit salad. But mine is super close and SO good. 

fuji apple chicken salad with champagne vinaigrette

I mean, see that texture?! Crunchy and crisp and refreshing and satisfying and hearty! Everything a salad should be.

fuji apple chicken salad with champagne vinaigrette

Print

Fuji Apple Chicken Salad

This fuji apple chicken salad is a copycat of the delicious version from panera! Topped with a creamy champagne vinaigrette - it's so good!
Course Salad
Cuisine American
Prep Time 30 minutes
For the apple chips 2 hours
Total Time 2 hours 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

fuji apple chicken salad

  • 2 fuji apples, thinly sliced (or 1 to 2 cups apple chips)
  • ½ cup pecans
  • 1 tablespoon brown sugar
  • pickled onions, for serving
  • 1 cup cubed or shredded chicken breast
  • 8 cups spring greens
  • ½ cup sliced grape tomatoes
  • cup crumbled gorgonzola cheese
  • salt and pepper

creamy champagne vinaigrette

  • ¼ cup balsamic vinegar
  • 1 garlic clove, minced
  • 1 tablespoon heavy cream
  • 2 teaspoons dijon mustard
  • 2 teaspoons honey
  • pinch of salt and pepper
  • ½ cup extra virgin olive oil

Instructions

  • To make the apple chips, preheat the oven to 225 degrees F. Thinly slice the fuji apples and place the slices in a single layer on the sheet. Bake for 1 hour, then flip the slices and bake for 1 more hour. You can do this head of time and store them at room temp in a bag or container.
  • To toast the pecans: heat the pecans in a nonstick pan over medium heat. Add in the brown sugar. Toss and stir constantly, as the pecans toast and the sugar melts. Cook for 2 to 3 minutes until toasty. Remove and spread on a piece of parchment paper to cool. You can leave these whole or chop them.
  • To assemble the salad, toss the greens with a big pinch of salt and pepper. Top with chopped chicken, the apple chips, toasted pecans, chicken, gorgonzola, tomatoes and dressing. Toss well and serve!

creamy champagne vinaigrette

  • Whisk together the vinegar, garlic, cream, mustard, honey and a pinch of salt and pepper. Stream in the olive oil while whisking until emulsified. Serve with your favorite salad! This dressing stays great in the fridge. Just shake or whisk it to combine before serving.

fuji apple chicken salad with champagne vinaigrette

This is heavenly.

The post Fuji Apple Chicken Salad with Creamy Champagne Vinaigrette. appeared first on How Sweet Eats.

Cinnamon Apple Crumble

Cinnamon Apple Crumble-tender, juicy apples are covered with a sweet cinnamon crumb topping, creating the best fall dessert. Serve warm with vanilla ice cream! Fall is in the air and that means all I want to do is BAKE, BAKE, BAKE! Fall baking is my ab…

Cinnamon Apple Crumble-tender, juicy apples are covered with a sweet cinnamon crumb topping, creating the best fall dessert. Serve warm with vanilla ice cream! Fall is in the air and that means all I want to do is BAKE, BAKE, BAKE! Fall baking is my absolute favorite because I love warming up the house and…

The post Cinnamon Apple Crumble appeared first on Two Peas & Their Pod.

Apple Cheddar Biscuits

Apple Cheddar Biscuits- tender buttermilk biscuits filled with cheddar cheese and sweet, tart apples. These easy drop biscuits are perfect for fall or anytime! One of the most underrated flavor combinations, in my opinion, apple and cheddar. We just do…

Apple Cheddar Biscuits- tender buttermilk biscuits filled with cheddar cheese and sweet, tart apples. These easy drop biscuits are perfect for fall or anytime! One of the most underrated flavor combinations, in my opinion, apple and cheddar. We just don’t see enough of it! Apple and cheddar belong together, like in this salad and in…

The post Apple Cheddar Biscuits appeared first on Two Peas & Their Pod.

Easy Pumpkin Soup

This easy, delicious, and creamy Pumpkin Soup is filled with fresh flavors and warm spices. It is the perfect soup for a quick and easy fall meal or a great addition to any holiday menu. I am all about pumpkin during the fall months. I have A LOT of sw…

This easy, delicious, and creamy Pumpkin Soup is filled with fresh flavors and warm spices. It is the perfect soup for a quick and easy fall meal or a great addition to any holiday menu. I am all about pumpkin during the fall months. I have A LOT of sweet pumpkin recipes: pumpkin chocolate chip…

The post Easy Pumpkin Soup appeared first on Two Peas & Their Pod.

Sauteed Apples (a la Mode!)

These sauteed apples are the perfect easy dessert! They take just minutes to make: serve topped with melty vanilla ice cream. Want an easy dessert? Look no further than these sauteed apples! There’s no baking necessary, and no advanced preparation. Just slice up some apples, saute them in butter and spices, and bam! Eat it warm topped with vanilla ice cream, and there’s really not much better. In fact, why even make apple crisp or apple pie at all? Here’s more about how to make this healthy dessert, and a few more topping ideas. Best apples for sauteed apples What variety of apple is best for sauteed apples? First off, please do not cook with red delicious apples. (Or perhaps, just stop buying them.) The ideal variety for sauteed apples is a firm, crisp tart apple. Crisp tart apples cook well and the tangy tartness accents the sweetness that’s naturally present. Here are some of the best apples for baking and cooking: Honey Crisp Jonathon or Jonagold Granny Smith Gala Fuji To peel or not to peel? Many people make sauteed apples with peeled apples. But we prefer leaving the skin on! Why? Skin on apples look prettier. The light […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These sauteed apples are the perfect easy dessert! They take just minutes to make: serve topped with melty vanilla ice cream.

Sauteed apples

Want an easy dessert? Look no further than these sauteed apples! There’s no baking necessary, and no advanced preparation. Just slice up some apples, saute them in butter and spices, and bam! Eat it warm topped with vanilla ice cream, and there’s really not much better. In fact, why even make apple crisp or apple pie at all? Here’s more about how to make this healthy dessert, and a few more topping ideas.

Best apples for sauteed apples

What variety of apple is best for sauteed apples? First off, please do not cook with red delicious apples. (Or perhaps, just stop buying them.) The ideal variety for sauteed apples is a firm, crisp tart apple. Crisp tart apples cook well and the tangy tartness accents the sweetness that’s naturally present. Here are some of the best apples for baking and cooking:

  • Honey Crisp
  • Jonathon or Jonagold
  • Granny Smith
  • Gala
  • Fuji
Sauteed apples

To peel or not to peel?

Many people make sauteed apples with peeled apples. But we prefer leaving the skin on! Why?

  • Skin on apples look prettier. The light blush shade makes the apples look lovely, instead of just brown mushy mounds.
  • The apple skin adds texture. Sauteeing the apple with the skin gives a nice texture when you bite into it, instead of turning into mush.
  • The apple skin has lots of nutrients. Not that you’re looking for nutrients in a dessert recipe! But the apple skin has lots of vitamins like Vitamin K, Vitamin A and Vitamin C that you’re throwing away with the skin.

How to cut apples…the fast way!

You’ll need to cut the apples into 1/4-inch slices for this sauteed apples recipe. We recently learned a trick to how to cut apples the fast way. Yes, this one is a lifesaver, and we use it on a daily basis. Here’s the method or check out the video below!

  1. Holding the core of the apple, use a large chef’s knife to slice off four sides of the apple, cutting as close to the core as possible.
  2. Take one of the quarters and place it flat side down on the cutting board. Then cut it into thin slices.
  3. Repeat with the remaining quarters!

How to slice apples

How to make sauteed apples: a few tips

Outside of slicing the apples, there’s not too much to know about sauteed apples! But here are a few things to note before proceeding to the recipe below:

  • Heat the butter until it’s just starting to brown. It’s like making browned butter, but you’ll add the apples right after it browns. This technique infuses a bit of nutty flavor into the apples.
  • Cook until just tender. Some recipes for sauteed apples you cook them until they’re mush. Not here! We like our sauteed apples on the crisp tender side: this takes only 5 minutes.
  • Ice cream is required! These sauteed apples are just sweet enough on their own: they’re customized to serve a la mode! The ice cream adds the remaining necessary sweetness. A great dairy-free and vegan option is this Cinnamon Ice Cream.
How to make sauteed apples

Topping ideas for sauteed apples

What other toppings are great for sauteed apples? This fall apple dessert is perfect with so many things. Add your own flair to this easy recipe by topping with whatever tasty crunchy bits or drizzles that you’d like. Here are some ideas:

This sauteed apples recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use coconut oil and vegan ice cream.

Print
Sauteed apples

Sauteed Apples (a la Mode!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

These sauteed apples are the perfect easy dessert! They take just minutes to make: serve topped with melty vanilla ice cream.


Ingredients

  • 3 firm large tart-sweet apples (like Honey Crisp, Jonathon, Granny Smith, Gala, Fuji, etc) — enough for 5 to 6 cups sliced
  • 1 1/2 tablespoons brown sugar
  • 1 /2 tablespoons granulated sugar
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 3 tablespoons butter (or coconut oil for vegan)
  • 1/2 tablespoon Cointreau, optional
  • Vanilla ice cream or vegan cinnamon ice cream, for serving

Instructions

  1. Cut the apples into 1/4” slices (no need to peel unless you want to). In a medium bowl, stir together the apples with the brown sugar, granulated sugar, cinnamon, ginger and nutmeg.
  2. In a large skillet heat the butter over medium heat until the butter is just starting to brown, about 2 minutes. Add the apples and saute 4 to 5 minutes until crisp tender. Add Cointreau if using and cook for additional 20 seconds. Serve warm with vanilla ice cream.

  • Category: Dessert
  • Method: Sauteed
  • Cuisine: American

Keywords: Sauteed apples

More great apple recipes

There are so many great ways to use apples, from breakfast to dessert. Here are some of our favorite apple recipes:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Apple Cinnamon Rolls

Apple Cinnamon Rolls with Brown Butter Cream Cheese Frosting-These light and fluffy cinnamon rolls will remind you of apple pie, but in cinnamon roll form! They are the perfect breakfast treat for fall! Perfect Fall Cinnamon Rolls My dad’s cinnam…

Apple Cinnamon Rolls with Brown Butter Cream Cheese Frosting-These light and fluffy cinnamon rolls will remind you of apple pie, but in cinnamon roll form! They are the perfect breakfast treat for fall! Perfect Fall Cinnamon Rolls My dad’s cinnamon rolls are the BEST! If you’ve mad them, you know. And if you haven’t read…

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Oven Roasted Autumn Medley

Years ago I made Nature’s Candy, which was a deliciously sweet and savory oven roasted side dish that was so good I’d almost call it a dessert. Well, I decided to take that amazing flavor combination and turn it into a sheet pan dinner. I added some sweet Italian sausage, a red onion for a […]

The post Oven Roasted Autumn Medley appeared first on Budget Bytes.

Years ago I made Nature’s Candy, which was a deliciously sweet and savory oven roasted side dish that was so good I’d almost call it a dessert. Well, I decided to take that amazing flavor combination and turn it into a sheet pan dinner. I added some sweet Italian sausage, a red onion for a slightly more savory twist, and a few more fall-inspired herbs. This Oven Roasted Autumn Medley has all the best flavors of the season in one sheet pan!

Originally posted 9-26-2013, updated 10-5-2020.

Oven Roasted Autumn Medley on a plate with mashed potatoes and a black fork on the side

How to Serve Oven Roasted Autumn Medley

I served this sheet pan mix with a side of mashed potatoes, but you could also serve the roasted sausage and vegetables over a bed of greens for a fall-inspired salad. Or just serve it on its own with a nice piece of crusty bread and some butter on the side. :)

Can I Use a Different Sausage?

Yes, if you don’t like or can’t get sweet Italian sausage, you can use a maple or apple flavored turkey sausage in its place. Any type of sausage with those fall vibes will work great!

Other Vegetable Options

This dish is also pretty flexible when it comes to the vegetables. You can swap out the sweet potato or just add some butternut squash, acorn squash, or pumpkin. All of those hard, slightly sweet winter squashes work great. Carrots, with their subtle sweetness, are another great option!

Tips for Roasting Vegetables

One of the goals when roasting vegetables in the oven is to get that nice caramelization on the edges. The caramelized edges are sweeter and have a deep, intense flavor. To get this nice browning action, make sure your vegetables are not too crowded on the baking sheet. They should be in a single layer. If the vegetables are piled too high on top of each other the steam will get trapped and the vegetables will essentially steam in their juices instead of getting that nice caramelization. 

So, if you decide to double this recipe, make sure to use two sheet pans!

side view of a fork picking up some oven roasted autumn medley from the plate

 
Oven roasted autumn medley on a plate with mashed potatoes and a black fork

Oven Roasted Autumn Medley

This Oven Roasted Autumn Medley is an herb-infused, sweet and savory sheet pan dinner with sausage, apples, sweet potatoes and more.
Total Cost $4.38 recipe / $2.19 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2
Calories 671.2kcal
Author Beth - Budget Bytes

Ingredients

  • 1 red onion $0.44
  • 1 lb. sweet potato $1.07
  • 2 apples $0.76
  • 8 oz. sweet Italian sausage $1.40
  • 2 Tbsp olive oil $0.32
  • 1 tsp dried basil $0.10
  • 1 tsp dried sage $0.10
  • 1 tsp dried rosemary $0.10
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 Tbsp chopped fresh parsley (optional) $0.11

Instructions

  • Preheat the oven to 400ºF. Core and dice the apples into 1-inch pieces. Peel and dice the sweet potato and red onion into 1-inch pieces.
  • Place the chopped apples, onions, sweet potatoes, and Italian sausage links on a large 9x13-inch baking sheet. Drizzle the olive oil over top, then add the basil, sage, rosemary, salt, and freshly cracked pepper. Toss until everything is well coated in oil and herbs.
  • Transfer the baking sheet to the preheated oven and roast for 20 minutes. After 20 minutes, remove the baking sheet and use tongs to transfer the sausage to a cutting board. Slice the sausage into medallions, then add them back to the baking sheet. Return the baking sheet to the oven.
  • Roast the autumn medley for another 20 minutes, or until it reaches your desired level of browning. Top with chopped parsley for garnish after roasting, then serve.

Nutrition

Serving: 1Serving | Calories: 671.2kcal | Carbohydrates: 77.65g | Protein: 23.05g | Fat: 32.4g | Sodium: 1746.95mg | Fiber: 13g

A forkful of Oven Roasted Autumn Medley held close to the camera

 

How to Make Oven Roasted Autumn Medley – Step by Step Photos

Oven roasted autumn medley ingredients on the sheet pan, whole

For this recipe I used two sweet Italian sausage links, one sweet potato (about 1 lb.), two apples, one red onion, 2 Tbsp olive oil, 1 tsp dried basil, 1 tsp dried sage, 1 tsp dried rosemary, ½ tsp salt, and ¼ tsp pepper. Preheat the oven to 400ºF.

Diced apples, sweet potatoes, and sausage being seasoned with herbs

Core and dice the apples, peel and dice the sweet potato, and peel and dice the red onion (all 1-inch pieces). Place the apple, sweet potato, onion, and sausage links on a large sheet pan. Drizzle with 2 Tbsp olive oil, then sprinkle the herbs and spices over top (basil, sage, rosemary, salt, and pepper). 

autumn medley ready to roast on the sheet pan

Toss to coat everything really well in oil and herbs. Make sure everything is spread out on the sheet pan as evenly as possible.

Half-roasted autumn medley with sliced sausage.

Roast the autumn medley for 20 minutes, then remove it from the oven. The sausage will be about half-cooked at this point, but firm enough to slice into medallions. Carefully remove the sausage with tongs to a cutting board, slice, then return the slices to the sheet pan. Return the sheet pan to the oven.

Finished oven roasted autumn medley on the sheet pan

Roast the autumn medley for another 20 minutes, or until it achieves the level of browning that you like. Top with a tablespoon of chopped parsley, if desired (just for garnish). 

Oven roasted autumn medley on a plate with mashed potatoes and a black fork

Serve immediately and enjoy! This mix also works great for meal prep!

The post Oven Roasted Autumn Medley appeared first on Budget Bytes.

Apple Butter Grilled Cheese

Fall for this autumn-inspired grilled cheese: with a layer of apple butter, thinly sliced fresh apples, sautéed shallots and thyme, and perfectly gooey, melty cheese that blurs the line between sweet and savory. I call this French-toast style grilled cheese, battered and butter-toasted until it’s perfectly golden brown, and let me tell you, it is […]

Fall for this autumn-inspired grilled cheese: with a layer of apple butter, thinly sliced fresh apples, sautéed shallots and thyme, and perfectly gooey, melty cheese that blurs the line between sweet and savory.

I call this French-toast style grilled cheese, battered and butter-toasted until it’s perfectly golden brown, and let me tell you, it is life changing, falling somewhere in between a traditional grilled cheese and a monte cristo.

The perfect cheese pull!

No, your tastebuds aren’t tricking you, this next-level grilled cheese somehow manages to be both sweet and savory.

In one bite you’ll taste the alpine-style cheese, nutty and mild and ultra melty. The next brings a hint of autumn spice and fruity sweetness from the apple butter, and a fresh crunch from the slices of thinly sliced apple. But then! There’s the shallot, sautéed with a bit of butter and thyme, for a subtle savory push. And finally, the eggy bread, cooked to golden brown perfection that’ll have your brain thinking you’re eating a slice of perfect French toast.

It’s a culinary mind melting experience, and I am here for it.

Apple butter grilled cheese cut in half, with apples, apple butter, and shallot.

Cooking a grilled cheese French-toast style involves basically brushing the bread with an egg/milk mixture instead of butter. Doing so walks the line between sweet and savory, taking your tastebuds on a wild adventure. The egg wash also produces a gorgeously golden brown finish (and let’s face it, we all eat with our eyes first anyway).

If you’ve ever had a Monte Cristo sandwich, it’s a similar idea (although sometimes Monte Cristos are deep fried and topped with powdered sugar, and, well, let’s just be reasonable here). You could even go full MC with this recipe and add a layer of thinly sliced ham or prosciutto in the mix.

Not only does the egg wash produce the most gorgeous golden brown crust, but it also gives the sandwiches a hint of egginess that just screams EAT ME FOR BRUNCH. Thought I’d be equally satisfied eating it for lunch. Or dinner, too, really (you know I’m always down for some B4D).

(more…)