Chicken, sweet potatoes and your choice of veggies are roasted on a sheet pan and then topped with a spicy peanut sauce and crunchy peanuts for a balanced, flavorful meal.
Category: Poultry
Apple Cider Tea Chicken with Apples & Sweet Potato #AppleWeek
Apples, sweet potato and chicken thighs simmer away with fall rosemary and apple cider tea for a healthy, flavorful fall dinner.
This post is sponsored on behalf of #AppleWeek. Our generous sponsors Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & College, Zyliss, Chocoley, and Torani have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.
Continue reading “Apple Cider Tea Chicken with Apples & Sweet Potato #AppleWeek”
Slow Cooker Honey Sesame Chicken
Sweet slow cooker Honey Sesame Chicken can be prepped in just 10 minutes. Serve with rice and a veggie for a complete, quick meal.
There are some weeks were I’m feeling super organized. Really on my game. Ahead of schedule. I feel good those weeks.
And then there are times like the past few weeks where I feel like I’m floundering. Like every time I try to do something, it’s three times as difficult and time consuming as I imagine. I run errands only to find stores are closed or out of what I need. An easy online task turns into 15 minutes of online frustration, followed by a phone call to customer service to get something resolved.
It doesn’t help that we’ve started birthday season – so lots of planning and entertaining – that we’ve had multiple weeks of lousy winter weather, and a week with two sick kiddos.
Yeah, you can say my plate has been full for the past few weeks. And it’s only going to get worse, as birthday season continues, we have a bit of work done in the house, and my husband and I alternate travel pretty much every other week for the next few months.
My mom is coming to the rescue for my next month, but for now, I’m trying to buckle down, tackle my To Do and spend some much needed time blogging. I know that a few days of FOCUS will help me be more efficient and make me feel better. So that’s what I’m attempting to do… despite everything being much more time consuming and difficult than it should be.
This Honey Sesame Chicken is one of the recipes we’ve made during all of the Crazy recently. It’s a recipe we’ve been making for several years now – from Prevention RD, who hasn’t steered us wrong yet. It’s bright and flavorful, sweet – which my husband particularly loves. And the best part? It only takes about 10 minutes of hands on time – 5 minutes of prep, and 5 minutes of finish, making it ideal for those busy periods in your life.
I served this with quick minute rice and microwaved green beans and almonds for a complete (and easy) dinner. Enjoy!
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Honey Sesame Chicken
Sweet slow cooker Honey Sesame Chicken can be prepped in just 10 minutes. Serve with rice and a veggie for a complete, quick meal.
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 4
Calories 282 kcal
Ingredients
- 1 1/2 lbs. boneless skinless chicken breasts 4 chicken breasts
- 1/2 c. honey
- 2 Tbs. low-sodium soy sauce
- 2 1/2 Tbs. ketchup
- 1 Tbs. extra-virgin olive oil
- 1/2 onion diced
- 3 cloves garlic minced
- 1/2 tsp. red pepper flakes
- 2 Tbs. cornstarch
- 2 Tbs. sesame seeds
Instructions
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Place chicken breasts in the slow cooker.
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In a small bowl, whisk together honey, soy sauce, ketchup, olive oil, onion, garlic, and red pepper flakes. Pour over chicken breasts. Cook on low for 3-4 hours, or on high for 2 1/2 - 3 1/2 hours.
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When chicken is cooked through and tender, transfer chicken breasts to a plate.
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Whisk cornstarch into the sauce and continue cooking for another 5-10 minutes, for sauce to thicken.
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While sauce continues to cook, use to forks or a set of bear claws to shred chicken. Return chicken to slow cooker and stir to coat chicken in sauce.
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Sprinkle with sesame seeds and serve over rice.
This recipe was rewritten but barely adapted from Prevention RD.
Quinoa with Turkey, Brussels Sprouts & Cranberries #CranberryWeek
Quinoa, leftover turkey (or chicken), fall Brussels sprouts, and dried cranberries are tossed in a fresh orange vinaigrette creating a dish to enjoy for lunch, a light dinner, or even a side dish.
Today kicks off one of my favorite foodie weeks of fall – Cranberry Week! Hosted by Caroline from Caroline’s Cooking, it’s a week of recipes featuring fresh and dried cranberries, cranberry juice, and any other cranberry product you can think of. This week, I have two new recipes for you – a savory dish that you could enjoy for lunch, a light dinner, or bright side dish and a fall twist on a classic dessert.
What are you plans for Thanksgiving? Can you believe it’s less than a month away?
My husband and I usually crash a friend’s house for the holiday, but this year, we’re hosting. My parents will be in town helping with childcare that week (lots of days off and early dismissals!) so I expect my mom to be doing a lot of prep. Our current count is 16 for Thanksgiving dinner (with at least 8 house guests spending the night for a night or two), but I anticipate adding at least 4 more before the big day. Not going to lie, I’m a little tired just thinking about it!
But seriously, while it’s a bit overwhelming to think about with a bit of travel and a bit of single-momming it before then, I’m looking forward to it. No clue what I’m going to make yet, but that’s ok. It’ll work out.
Funny enough, even though I haven’t really done much planning for the big meal, I already know what I’m going to do with the leftover turkey. I’m going to have my mom make me Turkey Noodle Soup (it always tastes better when she makes it!) and then I’m going to steal a bit to make this Quinoa with Turkey, Brussels Sprouts & Cranberries. It just screams fall, or more specifically, Thanksgiving leftovers. Toss leftover turkey (or chicken) with fall Brussels sprouts, dried cranberries, and quinoa and then dress it with a light, citrus vinaigrette. Yum!
Recipe Notes:
- While this recipe calls for turkey, you can totally use leftover grilled or rotisserie chicken. Or even buy turkey or chicken breast from from the deli counter at your local grocery store.
- Feel free to up the protein in this recipe with up to 1 lb. of chicken or turkey or omit all together for a bright and flavorful side dish.
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Quinoa with Turkey, Brussels Sprouts & Cranberries
Quinoa, leftover turkey (or chicken), fall Brussels sprouts, and dried cranberries are tossed in a fresh orange vinaigrette creating a dish to enjoy for lunch, a light dinner, or even a side dish.
Total Time 10 minutes
Servings 4
Ingredients
Ingredients for the Vinaigrette:
- 1 Tbs. olive oil
- 1 shallot minced
- 1 tsp. orange zest
- 1/4 c. fresh orange juice from about 1/2 a orange
- 1 tsp. balsamic vinegar white balsamic vinegar, if you have it
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
Ingredients for the Quinoa:
- 3 c. cooked quinoa
- 1/2 lb. turkey breast diced
- 1/2 lb. uncooked shredded Brussels sprouts
- 1/2 c. coarsely chopped dried cranberries
Instructions
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Whisk together all ingredients for the vinaigrette and set aside.
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In a medium bowl, toss together all ingredients for the quinoa.
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Top with vinaigrette and toss to coat.
Recipe Notes
May be served hot, warm/room temperature or cold.
Today’s #CranberryWeek Recipes
I’m excited to be sharing this recipe as part of Cranberry Week – now in it’s third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.
- Bourbon Cranberry Sauce from Cookaholic Wife
- Cranberry Apple Pie from The Redhead Baker
- Cranberry Almond Shortbread Tart from Karen’s Kitchen Stories
- Cranberry Cheese Ball from A Kitchen Hoor’s Adventures
- Cranberry Chipotle Glazed Baked Salmon from Palatable Pastime
- Cranberry Cream Cheese Spread from Our Good Life
- Cranberry Ice Cream from Kate’s Recipe Box
- Cranberry Orange Bread from The Saucy Fig
- Cranberry-Orange Glazed Ham from Cooking For My Soul
- Cranberry Orange Scones from A Joyfully Mad Kitchen
- Fall Pizza with Sausage and Squash from Caroline’s Cooking
- Glazed Cranberry Almond Squares from Family Around the Kitchen
- Hot Spiced Cranberry Orange Cocktail from The Gingered Whisk
- Lamb Lollipops with Cranberry-Apple Mostarda from Culinary Adventures with Camilla
- Maple Honey Cranberry Sauce from Jolene’s Recipe Journal
- Quinoa with Turkey, Brussels Sprouts & Cranberries from Books n’ Cooks
- Real Cranberry Gummy Bears from Daily Dish Recipes
Turkey Breast Roulade with Apple, Cornbread & Sausage Stuffing
Tender turkey breast is stuffed with a sweet apple, cornbread and sausage stuffing for a satisfying, filling fall Sunday night dinner.
This post is sponsored on behalf of #AppleWeek. Our generous sponsors, Swiss Diamond, Envy Apples, Imperial Sugar, Nordic Ware, Rodelle Vanilla, Flahavan’s Irish Oatmeal, Nairn’s and The Spice House have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.
I have a confession to make. I’m not a huge fan of turkey. With almost 10 years of blogging, this is the first turkey recipe on my blog. No traditional Thanksgiving turkey recipes here – not just because I’m not a huge fan but also because we tend to crash a friend’s house for the holiday. Much less work for me that way. 😉
Today’s recipe is much more my speed. If I could choose, I’d skip the big Thanksgiving dinner and go for something like the dish I am sharing with you today. Boneless, skinless turkey breast stuffed with deliciousness. This dish is wonderful for a small Thanksgiving meal or for a cozy fall Sunday night dinner at home. It takes a little time to prep, but then it gets thrown in the oven to bake, leaving you with almost an hour to watch Sunday football (if you’re into that sort of thing), play with the kiddos, or perhaps indulge in a pre-dinner glass of wine.
This turkey breast is stuffed with fall flavors – apples, rosemary, sausage and cornbread. It’s surprisingly sweet… the stuffing actually tastes a little bit like candy. My husband pretty quickly declared that this recipe needed to be added into the regular dinner rotation.
I think the sweet Envy apples really make this dish – so I’m incredibly lucky they sponsored this post, as well as #AppleWeek. For those that don’t know, Envy apples are grown in New Zealand (as well as in Washington state) and are a cross between a Braeburn and Royal Gala apple. They’re absolutely delicious. (I had to put my box of apples on lock-down, to prevent my husband and daughter devouring them before I had a chance to get cooking!).
Tips:
- Whether you bought rosemary just for this recipe or picked it fresh from your garden, remember that fresh rosemary can be minced and frozen to use later. Mince, spread in a single layer on a baking sheet, and freeze for at least 1 hour. Once frozen, transfer to an airtight container for long-term storage. I use this freshly frozen rosemary in place of fresh rosemary all of the time, to reduce waste and get the most out of my summer crop.
- I found my boneless, skinless turkey breast at Wegman’s grocery store – in case you have trouble finding it outside of Thanksgiving. I don’t think I’ve seen it sold anywhere else. I’ve also used boneless skinless turkey breasts (4 for this serving size).
Don’t Forget!
- Be sure to scroll down and take a look under the recipe and check out the other #AppleWeek recipes that went live today. You can also search #AppleWeek on social media or follow the #AppleWeek Pinterest board to see all of the great recipes going live this week.
- Check our Envy Apples on social media (Facebook, Twitter, Instagram, and Pinterest). They have some recipes that look simply wonderful. It’ll give you the motivation you need to go apple picking this year, as well as some great inspiration for fall baking (and cooking!).
- Update: The Rafflecopter for the #AppleWeek giveaway was removed in November 2020, as the giveaway had long since closed!
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Turkey Breast Roulade with Apple, Cornbread & Sausage Stuffing
Tender turkey breast is stuffed with a sweet apple, cornbread and sausage stuffing for a satisfying, filling fall Sunday night dinner.
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings 8
Ingredients
- 1 Tbs. extra-virgin olive oil
- 1 medium apple (I used Envy) finely chopped
- 1 rib of celery finely chopped
- 1/2 c. finely chopped yellow onions
- kosher salt divided
- 5 oz. mild Italian sausage casings removed (1-2 links)
- 1 c. crumbled cornbread
- 1 Tbs. finely chopped fresh rosemary
- 2 Tbs. finely chopped fresh parsley
- 2 Tbs. pure maple syrup
- freshly ground black pepper
- 2 lbs. boneless skinless turkey breast
Instructions
Prep the Stuffing:
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In a medium nonstick skillet, heat 1 tsp. olive oil over medium heat. Saute chopped apple, celery, onion, and a large pinch of kosher salt until translucent, about 10 minutes. Add sausage (casings removed) and rosemary. Continue to cook until sausage is browned, breaking it up into little pieces as it cooks.
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Remove apple-sausage mixture from heat. Transfer to a large bowl and mix with cornbread, parsley and maple syrup. Set aside to cool.
Stuff and Roast the Turkey:
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Ensure that a rack is positioned in the center of the oven. Preheat oven to 400F.
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While the stuffing is cooling, butterfly turkey breast and flatten to 1/2-inch thickness by placing the butterflied breast between two slices of plastic wrap and pounding with a meat mallet (or if you're like me and don't own one, a rolling pin).
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When stuffing has cooled enough to handle, spread on top of turkey breast, leaving a 1/2-inch area around the edges. Start at one side and roll tightly, tying with kitchen twine every 2 inches.
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Rub 2 tsp. olive all over turkey. Transfer to a baking sheet or a large roasting pan.
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Roast in preheated oven until a thermometer inserted into the thickest part reads 165F, 40-45 minutes. Remove from oven and allow to rest for 15 minutes.
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Slice and serve.
This recipe was adapted from Weight Watchers.
Thursday #AppleWeek Recipes:
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- Apple & Chipotle Candied Bacon Deviled Eggs by Faith, Hope, Love & Luck
- Apple and Plum Crumble by Strawberry Blondie Kitchen
- Apple Pecan Salad with Maple Cider Vinaigrette by Everyday Eileen
- Apple Sausage Skewers by The Cookaholic Wife
- Apple Pie Granola by Hezzi-D’s Books and Cooks
- Apple Pie Jam by Tip Garden
- Apple Jamon Fontina Grilled Cheese by A Kitchen Hoor’s Adventures
- Easiest Apple Strudel Recipe by The Anthony Kitchen
- Baked Apple Pancake by A Day in the Life on the Farm
- Banana Apple Curry Soup by The Saucy Fig
- Bavarian Sauerkraut by Palatable Pastime
- Bourbon Apple Fizz Cocktail by Girl Abroad
- Bulgogi-Inspired Oven Beef Jerky by Culinary Adventures With Camilla
- Butterscotch Apple Oat Cookies by Family Around the Table
- Caramel Apple Salad by Daily Dish Recipes
- Caramelized Apple Wheatberry Porridge with Pepitas and Cranberriesby The Baking Fairy
- Chai Spiced Apple Waffles by Jonesin’ For Taste
- Cider Glazed Roast Chicken by Kate’s Recipe Box
- Creamy Apple Cider Chicken Skillet by House of Nash Eats
- Chicken Sausage Stuffed Baked Apples by Cindy’s Recipes and Writings
- Cinnamon Sponge Charlotte Cake With Caramel Apples by Cooking With Carlee
- Creamy Beet & Apple Salad by Savory Moments
- Copy Cat Dairy Queen Apple Pie Blizzard by An Affair from the Heart
- French Apple Cake by Karen’s Kitchen Stories
- Glazed Chocolate Chip Apple Cake by Who Needs A Cape?
- Grandma’s Apple Butter by The Freshman Cook
- Granny Smith Pizza by Jolene’s Recipe Journal
- Instant Pot Apple Butter by Soulfully Made
- Pan Apple Mini Cakes by Seduction in the Kitchen
- Pork Tacos with Sweet Apple Slaw by The Redhead Baker
- Quick Applesauce for One by Shockingly Delicious
- Turkey Breast Roulade with Apple, Cornbread & Sausage Stuffing by Books n’ Cooks (above!)
Disclaimer: Thank you AppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.