Recipe

Crock Pot Apple Barbecue Pulled Chicken Sandwiches

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Apple season is starting to wind down over here as the frost starts to creep in so I’m trying to get the last of my favorite fair weather recipes out while I can.

Unfortunately I have been super busy lately trying to get all of these big ideas out of my head and into effect, as well as prepare for the impending holidays. I think I’m almost there I’m almost ready to let you guys in on what I have been doing/am going to be doing. You might already have some ideas, however we are moving on now.

What I meant to say there was that this recipe is great for the super busy. It’s one of those prepare it and leave it types, and when it’s done you just need to grab your buns and choose your toppings. I served it with some shredded cabbage, and a side of carrot sticks. Did I mention that I’ve been busy? Carrot sticks come in a lot around here when we lack time, or the energy to cook.

It’s also one of those recipes that is great for football season, since apples are around for pretty much its entirety and you can doubleor triple it easily. It could also be served over rice or pasta pretty easily if
you are looking for something different.

Crock Pot Apple Barbeque Pulled Chicken Sandwiches

Crock Pot Apple Barbecue Pulled Chicken Sandwiches (Serves 6-8)

1 Apple, peeled, cored and sliced

1 large onion, sliced thin

2 lbs boneless, skinless chicken breasts

1 tsp salt

1 tsp pepper

1 tsp smoked paprika

2 cups apple cider

1 cup ketchup

½ cup apple cider vinegar

½ cup apple cider

½ cup packed brown sugar

2 tsp ground mustard

¼ cup Worcestershire sauce

1 tsp garlic powder

1 tsp smoked paprika

1 tsp dried onion

Place the first 7 ingredients in a large crock pot and cook
on low for 6-8 hours. Once the chicken is done use two forks to shred the
chicken. In a large saucepan combine the ketchup, vinegar, cider, brown sugar,
mustard, Worcestershire sauce, garlic, paprika and onion, and stir until well
combined. Bring to a boil and then reduced to a simmer. Cook uncovered for 10
to 15 minutes until the sauce has thickened. Stir the sauce into the chicken
until well combined. Serve immediately.

25 minute Broccoli Cheddar Soup w/ Rice & Chicken

By Jessica

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Quick, easy, healthy, and delicious. These are the keys to the perfect one pan meal, especially when you are a single person. Let be real here no one wants to spend hours in the kitchen for themselves, though this doesn’t mean they want to eat ramen noodles every night either. We single eaters want real food. The kind we can sink our teeth into, and look back on with fond memories. We want satisfying food that also happens to be fairly easy to prepare. We should probably mention easy clean up, inexpensive, quick, uncomplicated, you know because it’s only for one person, why make it hard?

Yeah we are asking a lot, but I think we deserve it.

I also think that his meal has all of those qualities. It is a super hearty soup that you can whip up easily, and has the added benefit of being cheesy. Everyone likes cheese right? Well everyone without a dairy allergy likes cheese right? Moving on.

Are you ready for this? There are 8 ingredients; even including oil, salt & pepper which are usually considered freebies. Oh and it only requires one pot. If you really want to you could probably skip the bowls and eat right out of the pot. I mean its fewer dishes to wash so technically you are saving the environment.

Woah. We are doing big things with this recipe over here.

25 minute Broccoli Cheddar Soup w/ Rice & Chicken

Author: JC

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 1 serving

Ingredients

1 small boneless skinless chicken breast, cut into bite size
pieces
Salt & pepper to taste
1 tbsp olive oil
¼ cup rice
¾ cup chicken broth
1 cup broccoli cut into bite size pieces
½ cup shredded cheddar cheese (plus more for garnish)

Instructions

Season chicken with salt and pepper to taste and sauté with oil over medium high heat for 1-2 minutes or until it becomes opaque, and browned.
Add rice, broth and broccoli and bring to a boil. Once boiling reduce to a simmer, cover and cook until the rice is tender (about 20 minutes).
There should be some liquid left in the pan, but add more if needed.
Stir in cheese and adjust seasoning.
Serve warm.

For more one the health benefits of broccoli check out this post from Well Being Secrets.

Evelyn’s Favorite Pasta Recipe

By Jessica

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This is a copy cat recipe for Evelyn’s Favorite Pasta from The
Cheesecake Factory.

I’m not really a huge fan of cheese cake, or really cake for that matter. Weird I know, but it’s the reason I haven’t been to The Cheesecake Factory, like ever. Recently I met a very good friend of mine at the mall for some much needed chatting and she suggested we go there for dinner. The other options not being all that thrilling I said sure and was actually rather surprised to find a varied menu fill of things I actually wouldn’t mind eating.

…

Apple French Onion Soup

By Jessica

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I don’t think it’s any surprise around here that both Chuck
and I are big fans of French Onion Soup. I mean I’ve made it into pasta,
casserole, burgers, cheesy bread and a bunch of other stuff that hasn’t made it to the blog
yet.

I also think it’s pretty obvious that we love all things
apple. That list of recipes is huge, but my favorites are Engagement Tart,
Apple Pork Chops, & Smoked Cheddar, Apple & Squash Soup.

Taking this information into account I ran across a few
recipes that combined the two and knew hands down that this soup had to be made
as soon as possible.

And guys, I’m so happy I did. It was amazing. Absolutely, deliciously,
amazing.

This is going to be my new favorite fall recipe. It’s got
all of the calling cards of fall; the warm comfort of hot soup, melty cheese,
and fresh apples. What more could be needed?

Apple French Onion Soup (serves 4)

3 tbsp Butter

3 lbs onions, sliced (about 5-6 large onions)

½ tsp salt

1 apple cored, peeled, & chopped

1 tsp fresh thyme (1/2 tsp dried)

2 tbsp flour

1 cup dry white wine

2 cups beef broth (can substitute vegetable broth)

½ cup apple cider

2 bay leaves

Salt & pepper to taste

4 slices of toasted bread

8 slices of Swiss cheese

Melt the butter in a large, deep skillet over medium heat.
Add the onions, and salt then cover and cook stirring occasionally until the
onions are soft and caramelized (about 45 minutes to 1 hour). Stir in the
apple, and thyme and cook for another minute before stirring in the flour.
Deglaze the pan with the wine and stir until well combined. Add the broth,
cider, and bay leaves and bring to a boil. Reduce to a simmer and cook for
another 30 minutes. Divide the soup between 4 oven safe bowls, and top with a
slice of bread, and cheese. Place in the oven set to broil, and cook for 2-3
minutes or until the cheese is melted and bubbly. Serve immediately.

Easy Tuscan Bean Soup

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

These are the months where soup is king. It’s loaded down with nourishing vegetables and holds the warmth and comfort we all need this time of year.

There is something about it that is just so healing.

This soup was especially well received in our house. I think the craziness of the summer and the gazillion fall weddings that are happening have both Chuck and I craving a slower pace. We need something home cooked, rustic, and hearty. It just has to happen.

Honestly I didn’t hold any hope that this would be a soup that chuck would fall for, usually he shy’s away from these light flavors, and complains about the lack of meat, but he seemed really into it. He liked the flavor that the kale absorbed from the broth, and had several bowls. The whole wheat oat bread (that I totally bought pre-made) was also a nod to a hearty rustic meal, adding some grit and texture that was a perfect match.

It was the perfect thing to usher in fall as the temperatures begin to drop, and we begin to re-establish ourselves in a new season.

Easy Tuscan Bean Soup

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: Serves 4

Ingredients

1 tbsp olive oil
1 medium onion, chopped
4 cloves of garlic, crushed
2 medium to large carrots, chopped
2 stalks of celery, chopped
4 cups of low sodium vegetable broth
2 sprigs of thyme
1 bay leaf
2 cans of cannellini beans, drained & rinsed
4 cups chopped kale
Salt & pepper to taste
Fresh grated Parmesan Cheese for Garnish

Instructions

In a large thick bottomed sauce pan heat oil over medium high heat and sauté onion until it becomes translucent (about 1-2 minutes).
Add garlic and cook for 1 minute before adding carrot and celery.
Cook for another minute before adding broth, thyme, and bay leaf.
Bring to a simmer and add beans and kale.
Cook stirring regularly until the kale turns dark green and beans are soft.
Adjust seasoning and serve warm, with a sprinkle of cheese on top.

Recipe

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