I always look forward to the Fall season. There are so many dishes I love to make, but it just seems of the four seasons, Fall goes by so quickly and I never get to make all the wonderful dinners I have in my repertoire.
These are a couple of recipes that get rave reviews. I faithfully make for all of my families. These are perfect recipes for when your day is overly busy. The stew is great because you can put it in the slow cooker and all the work is done for you. The baked apples are a perfect accompaniment. Don’t be fooled by simplicity of these dishes. The flavors meld together nicely and no one will ever know it took you no time at all to create a wonderful dinner.
Enjoy and Happy Cooking~
Chicken Stew Ingredients:
1 1/4 pound of chicken breasts or thighs or a combination, cut into bite sie pieces.
1 dried bay leaf
1/4 tsp. black pepper
1 onion, chopped
2 carrots, peeled and sliced
4 red skin potatoes, quartered
2 stalks of celery, chopped
1/4 cup white wine
1 (18oz) jar chicken gravy
1/2 cup each, frozen corn, green beans, and peas
Place chicken in 3 1/2 to 4 qt. slow cooker. Top with bay leaf, pepper, onion, carrots, and celery. Pour white wine and gravy over vegetables and chicken.
Cover and cook on low setting 8 to 10 hours.
After cooking 8 to 10 hours increase setting to high and gently stir in frozen vegetables. Cook for 15 minutes.
2 large crisp apples(fuji,braeburn, gala)
2 Tbsp. raisins
2 Tbsp. packed brown sugar
4 tsp. butter
4 crunchy granola, crushed
Cut apples in half lengthwise. Using a spoon scoop out core and make a 1 inch indentation in each half. In a microwave pie plate arrange apple halves cut side up. Fill each apple with raisins and brown sugar; dot with butter. Cover with plastic wrap and fold back one edge 1/4 inch to vent steam.
Microwave on high 5 to 6 minutes or until apples are tender. Top each apple with granola.