Apple and Granola Breakfast Cobbler

 

Sometimes only a warm breakfast will do...

After a long week of rushed breakfasts that are usually cold, I'm longing for a nice breakfast on the weekend.  It's my time to indulge in the morning.  To languish in the calmness of the weekend.  Not having to rush around, go to work, is a blessing.  So to celebrate I usually make a nice weekend breakfast at least one of the two days. 

This wonderful, warm, comforting breakfast will fill you with wonderful scents and flavors.  Warm cinnamon, crunchy granola, and tart apples are at the top of the list.  

This breakfast takes a little time to cook, as it is made in the slow cooker.  So make sure to plan ahead.  With the slow cooker on high you will have to wait 2 hours in the morning for your breakfast.  So depending on how early you rise...I'm a late riser myself...it may be brunch instead!  The other option is to prepare it the night before and cook it on slow for 6-8 hours then it will be ready when you are.

No matter, the weekend is leisure time and this is definitely worth the wait!  We've made this recipe for years and it's always been a favorite.  Tastes so sinful, like you're eating dessert...but it's pretty healthy for you.  You be the judge and let me know! 

Apple and Granola Breakfast Cobbler

Serves 4

Time 6 hours or 2 hours (slow cooker)

4 Fuji or Granny Smith apples, peeled and sliced

2 c granola cereal 

1/4 raisins

½ c brown sugar

2 T butter, diced small

1 T lemon juice

2 t cinnamon

Topping: Cream, half and half, or vanilla yogurt (optional)

Combine all ingredients except the cream, half and half, or yogurt in a slow cooker.  Cover and cook on low for 6 hours or high for 2 hours.  Divide into four bowls and serve with cream or yogurt if desired.

Caesar Feta Chicken

The other day we explored Pan Frys 101.

How did everyone enjoy the Buffalo Chicken?  It's really is a kicker of a dish!

Today I'm making this short and sweet with another Pan Fry recipe.  This one is equally as delishhh!

 

Caesar Feta Chicken is so full of flavor that it will leave you wanting more.

Again, another simple dish using Caesar dressing, feta cheese, and tomatoes.  The whole dinner can be made and on the table in less than 30 minutes.  Can't tell you how much I LOVE that on a busy weeknight.   Serve it alongside a nice orzo pasta with sun dried tomatoes and olives and dinner is on!

What is your favorite way to pan fry chicken?  Love to hear your ideas.

Caesar Feta Chicken

serves 4

4 boneless skinless chicken breasts
1/4 c Caesar dressing
1 c diced tomato
1/2 c feta cheese, crumbled

Pound chicken between wax paper or plastic wrap to 1/4 inch in thickness.  Preheat a large skillet over medium-high heat.  Add Caesar dressing and allow to heat.

Add chicken to skillet and cook about 10 minutes, turning once.  During the last 2 - 3 minutes of cooking sprinkle chicken with diced tomato and feta cheese.  Cover and cook another minute to soften cheese.  Serve immediately.

Pan Frying 101: Buffalo Chicken

Pan frying is a form of frying, using a minimal amount of oil or butter to cook with.  I'm sure you already use this method in your daily cooking.  Most of us pan fry chicken in various ways.  Using this method you rely  a good pan temperature and a short cooking time to retain the food's moisture. 

It's an easy way to cook beef and pork, chicken, lamb.  It a cousin to the sauteing technique.  This method is better suited to cooking larger pieces of food, usually pieces of meat, but you can also pan fry other foods like potatoes, or vegetable cakes.

You should use a heavy pan and make sure to preheat it before adding oil or fat.  Use one large enough so you don't overcrowd the pan.  this will cause steaming instead of frying.  

Make sure to preheat the oil in the pan to insures that the food starts cooking the second it hits the pan.  This prevents your food from absorbing excess oil.  When the meat is placed into the pan, the oil should sizzle.  If it doesn't sizzle, the pan and oil are not hot enough.  Pan frying takes a little time, so when the 1st side is golden brown, turn to complete the cooking.

That's the simplicity of pan frying.  So let's get cooking!

Buffalo Chicken has all the flavor of your favorite hot wings, but made in to an entree with a chicken breast.  This dish will please the man in your life to no end!  It impresses the ladies too.  Simple to make, yet bold in flavor.  This is the ultimate weeknight meal.  Done in under 30 minutes.  This might be a little hot for the little ones, or anyone not fond of hot wings...but boy oh boy, does this pack a punch and have you wishing for your favorite game and a beer! (or wine!!)  Serve it with a nice Parmesan pilaf, a great foil for the spicy main dish.

Make sure to come back soon.  I'll be posting another quick but unique pan fry dish later this week.  

Hope you enjoy this.


Buffalo Chicken

Serves 4
Time: 20 minutes

1 Tablespoon canola oil
4 chicken breasts, boneless, skinless
1/2 c Buffalo Chicken Sauce
1/4 c crumbled blue cheese

Pound chicken between wax paper or plastic wrap to 1/4 inch in thickness.  Preheat a large skillet over medium-high heat.  Add oil and allow to heat.

Add chicken to skillet and cook until browned on each side about 2-3 minutes total.  Pour buffalo sauce evenly over the chicken, turning to coat.  Allow to cook about 8 minutes total, turning once.  During the last 2 minutes of cooking sprinkle blue cheese over each of the chicken breasts.  Cover and allow to cheese to melt, about 1 minute.  Serve immediately.