Apple Crisp

So fall has officially begun!!!!  Yippee!!  As the cooler weather settles in here in New England, I'm reminded of apple picking and all those amazing recipes using them.  This past weekend my husband,  my children, my in-laws, and myself went apple picking at a local apple orchard; this was the first time that my children went apple picking.

We had a great time picking apples.  Since it was the children's first time apple picking, we decided to make it a tradition with my in-laws every year.  So we picked some Macintosh, Cortland, Macoon, and Honey Crisp apples.  We even ate a few apples while walking around.  Precious butterfly enjoyed holding and eating whole apples.  She did quite well all on her own with eating it after I chewed a piece off.  As for little man, he just picked them off the tree and tried to eat them. 

So last night I attempted to make Apple Crisp...I did it wrong, but according to my husband it was delicious.  So I made it again this morning.  I peeled and cut up 6 apples, I probably should've used more apples or cut the other ingredients in half, but anyways.  I peeled and cut the 6 apples and put the cut up pieces in a glass Pyrex oven-safe baking dish.  Then in a separate bowl mix 3/4 tsp of cinnamon, 3/4 tsp nutmeg (you can use less, it is very strong, I used 1/2 tsp), 2/3 cup brown sugar (I used light brown sugar since that's all I had in my cabinet), a 1/2 cup of flour, and a 1/3 cup of butter or margarine.  You might say how can it be dairy free, well in place of the butter/margarine, I used Earth Balance Buttery Spread

 (there are other kinds available, depending on your needs, they do have a soy free version for those allergic to soy).  I use my hands and mix all of the ingredients together, if you have any rings on take them off before mixing everything together.  Once you make a crumble-like topping, sprinkle it over the apples covering the top as best you can.  Then place it in the oven preheated to 375 degrees for 30 minutes.  When it comes out, you can eat it right away with a scoop of ice cream, or cool whip.  Obviously you decide and do what you'd like depending on your allergies.

Chicken Chili

I love this recipe and so does my hubby...I got this recipe from Food Network's website: http://www.foodnetwork.com/recipes/recipe/27660

I have changed it a little to meet our needs. Since I don't have a food processor I bought 2 28oz cans of crushed tomatoes (I bought store brand); I also only bought 3 split bone in chicken breasts (that's how many come in the package and it was cheaper since we're on a tight budget). Another thing I did was used already minced garlic, the recipe calls for 2 cloves and on the minced garlic packaging it says 1/2tsp is equivalent to 1 clove, so 1 tsp is all you need. I cut and chopped the onions by hand, a trick to not crying while cutting them is not to talk and to breathe through your nose only...if you've got kids, like I do, do it while they're napping or else you'll probably have tears and stinging in your eyes. Another thing I didn't use was fresh basil, I never use it I just use dried basil. If using dried basil I use about a teaspoon or so of it.

I pretty much follow the directions with the above substitutions and when it's done it looks like the picture I've posted. You can certainly top it with the suggestions included in the recipe if you want depending on your dietary needs. Enjoy!!

This is dairy free, egg free, and rice free.