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EAT/ EXPERIENCE

Fox 19 and Apple Honey Pull-Apart Bread

This morning I got the opportunity to work with the staff at Local Fox 19.  What a fun place to hang out on a Saturday morning! As I mentioned on air, Autumn is my favorite season.  While most of my friends go crazy for all things pumpkin and pumpkin spice, fall makes me think of apples, honey, cider, maple syrup, and cinnamon.
The recipe I made today was directly inspired by Pillsbury’s Pumpkin Spice Pull-Apart Bread.  I made that bread first for my pumpkin-lovin’ friends.  Then I began playing around with the recipe, or the basic construct of the recipe, to make it something for the apple-honey fans, like me.
INGREDIENTS: 
1/4 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon real maple syrup
4 tablespoons local honey (I prefer Let it Bee honey)
A small bowl of nuts (optional) (I used chopped pecans and peanuts)
1 large apple
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated honey butter biscuits
1/2 cup powdered sugar
2 to 3 teaspoons milk
1 teaspoon vanilla
STEPS:
1.  Heat oven to 350 degrees and spray a bread loaf pan with nonstick cooking spray (I always go with baking spray).
2.  Open the biscuit dough, laying each round on a cutting board.  Slice each biscuit in half.
3.  Lightly coat each biscuit round with the honey-maple syrup mixture.
4.  Sprinkle each round with the cinnamon, nutmeg, and sugar blend (nutmeg is optional).
6.  Sprinkle on a light layer of the mixed nuts (again, nuts are optional). 
7.   Cut the apple into thin slices (peeling is optional).
8.  Add two thin slices of apple to each round.
*to recap- each biscuit round has honey, cinnamon/sugar, nuts, and apples.
9. Stack the biscuits side-by-side to fill the loaf pan.  Be sure the end pieces, the pieces that touch the pan, are dry (without honey).
10.  Bake 40-45 minutes.
11.  In a separate bowl, mix the powdered sugar, milk, and vanilla.  Add this glaze to the warm bread (let it cool about five minutes first).
 I’m a supporter of all things local, when I can.  My go-to local honey is Let it Bee.  In fact, I’m kind of obsessed with it!  For the apples, this batch came from Hollmeyer’s Apple Orchard.  They make a mean cider, too!
Honestly, I’m not sure if this bread is dessert, breakfast, afternoon snack, or late night treat.  Let’s go with all of the above!  Not that I want to tell you what to do, but I’d sit down with a blanket, a piece of this bread, and a mug of spiced cider!  That makes me smile! Both loaves were finished before I exited the studio, so I think it must taste pretty good!
You can watch the live segment here.
GO THERE (Let it Bee, Hollmeyer Orchard)! TRY THAT (Making apple honey pull-apart bread)!
EAT/ EXPERIENCE

WKRC Cincinnati and Chicken Chili

Well, Channel 12 let me come back!  Whew!  What an experience! Trust me, I feel super blessed.  Several people have mentioned that I don’t appear nervous.  Umm, yep, I am. That’s why I take lots of goofy selfies while I am waiting to go on air!  Thankfully, everyone at Channel 12 is incredibly friendly and welcoming!  (Thanks Dave for finding a cup of coffee for me!)

This is going to be my go-to selfie!


Just trying to be all casual while I wait to go on air!

Below you will find Keystone’s Chicken Chili recipe; I did make a few adjustments, which I mention in italics.

Keystone Chicken Chili Recipe

INGREDIENTS

  • 1 can (28 oz) Keystone Chicken, shredded
  • 3/4 tsp. Keystone Chicken Soup Base in 1 cup of water (or one cup chicken broth)
  • 1 can (14.5 oz) diced tomatoes (I prefer fire roasted)
  • 1 can (15 oz) white beans
  • 1 small can green chilies, undrained (If you like spicy, you can also add some jalapenos)
  • 1/2 tsp chili powder (I used 1 teaspoon chili powder AND one teaspoon chipotle chili powder)
  • 2 cans Mexican corn, undrained (I’ve used canned corn and frozen Fiesta Style corn)
  • 1/2 tsp pepper
  • 2 tsp salt
  • 1/2 tsp cumin (I prefer upping that to 1 full tsp)
  • Tortilla chips, shredded cheddar cheese and sour cream for garnish (I also add fresh lime; the seasoned salad topper strips are a nice addition as well)

STEPS

  1. Place Keystone Chicken in a pot. Rinse and drain beans and add to chicken.
  2. Add the rest of the ingredients (except the optional garnish ingredients). Don’t drain the corn or the chilies.
  3. Bring to a boil then lower heat and simmer for about 20 minutes. (Tastes even better the next day)
  4. Serve with chips, sour cream, and shredded cheese. (I think taco cheese blend or Mexican cheese blend is best)

Chili in process.

Keystone, an Ohio company, can be purchased at Meijer and Walmart.  I use Keystone for Chili, Vegetable Soup, Beef Noodle and Chicken Noodle Soup, Tacos, Quesadillas, and Pot Pie.  There are lots of recipes on their website as well. To learn more about Keystone, check out: https://keystonemeats.com/

I think Bob approves.


Shelby County represent! (Sheila is gorgeous by the way)

If you’d like to watch the live segment, check it out here!

Fall is definitely upon us. The leaves are falling, the air is crisp, and the temperature is brisk.  This is the perfect time for soup!  What are your favorite soup recipes?

GO THERE (Meijer, Walmart)! TRY THAT (using Keystone)!