Maple Orange Chicken

serves 4

• Juice of 2 oranges (about 1/2 cup)
• Zest of 1 orange (about 2 Tbs)
• 1/2 c pure maple syrup
• 1 garlic clove, pressed
• 2 tsp balsamic vinegar
• 1 tsp dried rosemary, crushed (or 1 Tbs fresh rosemary, snipped)
• 1 Tbs olive oil
• 1 Tbs butter
• 4 organic, free range chicken breasts (de-boned and skinned)
• sea salt and freshly ground black pepper
• 1 Tbs non-GMO corn starch (such as Rumford Non-GMO Corn Starch)
• 1 Tbs water
• Hot cooked brown rice
• 2 green onions, chopped
• handful of chopped pecans, optional

In a medium bowl,whisk together the orange juice, orange zest, maple syrup, garlic, balsamic vinegar, and rosemary.  You may also do this in a mason jar with a tight fitting lid; shake well. Set aside.

In a 12 inch skillet over medium high heat, melt olive oil and butter.  Brown chicken breasts in the butter/olive oil for approximately 2 minutes on each side, or until nicely browned.

Remove chicken to a plate.  Reduce heat to medium.  Pour the orange juice and maple syrup mixture into the pan; scrape bottom to remove any tasty browned bits.

Place the chicken back into the pan.  Cover, and reduce heat to medium low.  Simmer chicken in the sauce for approximately 10-15 minutes, or until the chicken is no longer pink, turning once about halfway through the time.

Meanwhile, mix the cornstarch and water.

Remove chicken from pan.  Stir the cornstarch and water mixture into the orange and maple chicken broth.  Simmer for about a minute, or until mixture is thick.

Serve chicken over rice. Top with sauce, green onions, and pecans (if desired).



Original Maple Orange Chicken Blog Post

Braised Chicken and Cabbage

serves 6

• 2 Tbs extra virgin olive oil
• 4 lbs chicken parts
• salt and freshly ground black pepper
• 5-6 cups green cabbage, roughly chopped
• 1 large red onion, halved and sliced
• 4-5 cloves garlic, sliced
• 1 apple, peeled and diced
• 2 tsp caraway seeds
• salt and freshly ground pepper
• 1/3 c pure maple syrup
• 1/3 c good quality cider vinegar
• 1 c beer (I used a regular old mid-grade lager)
• 1 Tbs stone ground mustard
• 1 tsp dried thyme

Preheat oven to 400F.

Heat oil in a large dutch oven over medium high heat.  Sprinkle chicken generously with salt and pepper.  In batches of a few at a time, sear the chicken parts for a few minutes on each side, or until golden.  Remove and set aside.


In the same dutch oven, add cabbage, onion, garlic, and apple.  Occasionally giving it a stir, cook for about 8-10 minutes, or until the cabbage mixture shrinks in proportion by about 1/3.  Stir in caraway seeds and season with salt and pepper.

Meanwhile, in a bowl or large measuring cup, mix together the maple syrup, cider vinegar, beer, mustard, and thyme.

Nestle the chicken parts into the cabbage mixture.  Pour the syrup/beer mixture over all.

Cover and bake for about 50-60 minutes, or until the chicken is cooked through.


Original Braised Chicken and Cabbage Blog Post

Maple Apple Cheesecake

serves 10-12
Crust:

• 1/2 c butter, softened
• 1/4 c pure maple syrup
• 1 c flour
• 1/4 c rolled oats
• 1/4 c pecans, finely chopped
• 1/2 tsp cinnamon

Filling:

• 2 pkgs (8oz each) cream cheese, softened
• 1/4 c pure maple syrup
• 1/2 c sour cream
• 1/3 c applesauce
• 3 eggs
• 1 1/2 tsp pure maple extract
• 1 tsp pure vanilla extract

Topping:

• 1/3 c pure maple syrup, divided
• 3 cups thinly sliced and peeled apples
• 1/2 tsp cinnamon
• 1/2 c pecans, roughly chopped

Preheat oven to 350F.  Butter the inside of a 9" springform pan.  Line the bottom of the pan with a sheet of parchment paper cut to fit, and butter the parchment as well.

In a bowl, cream butter and maple syrup with a hand held electric mixer until light and fluffy.

Gradually add flour, oats, pecans and cinnamon until well blended.  Press the mixture onto the bottom and 1 1/2 inches up the sides of the buttered 9" springform pan.

Place on a baking sheet.  Bake in preheated oven for about 10 minutes, or until set.  Cool on wire rack.

In a large bowl, beat cream cheese until fluffy.  On low speed, beat in maple syrup, sour cream and applesauce, just until blended.  Add eggs, one at a time, and beat on low speed after each addition just until combined.  Stir in maple and vanilla extracts (batter will be thin).  Pour over cooled crust.

Combine the apples, cinnamon, and 1/3 cup maple syrup.  Carefully arrange the apples over the top of the batter.  

Add the pecans into the apple bowl and mix to coat in any remaining liquid.  Sprinkle the pecans (and any remaining liquid) over the top of the apples.

Bake at 350F for about 1 hour, or until center is almost set.  Cool on wire rack for 10 minutes.

Carefully run a knife around the edge of the pan to loosen, but do not uncinch the pan.  Cool at room temperature 1 hour more, then refrigerate at least 8 hours.

Original Maple Apple Cheesecake Blog Post

Maple Pecan Granola

makes about 7 cups; about 14 servings

• 4 c rolled oats (not quick)
• 1 c raw, unsalted pecans, chopped
• 1/2 c raw, unsalted pumpkin seeds (pepitas)
• 1/2 c raw, unsalted sunflower seed meats
• 1 Tbs cinnamon
• 1/2 c oil (unrefined coconut oil is my first choice, but extra virgin olive oil or a good quality canola work well, too)
• 1 c pure maple syrup
• 1 tsp pure maple extract (such as Cook's Pure Maple Extract)
• 1 c dried fruit (apples, pears, rasins, cranberries, or a combination)

Preheat oven to 300F.


In a large bowl, mix together the oats, pecans, pumpkin seeds, sunflower seeds, and cinnamon.

In a measuring cup or small bowl, combine the oil (if using coconut oil, warm it to a liquid state), maple syrup, and maple extract.  Mix well.


Pour the maple mixture over the oat mixture and mix well.


Turn the granola out onto a 15x10 jelly roll pan.

Bake in preheated oven for 1 hour, stirring well every 15 minutes.


Remove from oven, stir again, and mix in the dried fruit.

Cool completely.  Store in an airtight container.  


Original Maple Pecan Granola Post

Naturally Sweet Apple Crisp

 serves 10 - 12

• 10 c apples, thinly sliced (peeled or not)
• 1 tsp cinnamon
• 1 Tbs flour
• 1 c pure maple syrup
• 1 1/4 c rolled oats (not quick cooking)
• 1 c flour (unbleached white or whole wheat or a combination)
• 1/2 c pure maple syrup
• 1/4 tsp aluminum free baking powder (such as Rumford)
• 1/4 tsp baking soda
• 1/2 tsp cinnamon
• 1 c chopped raw nuts (I prefer walnuts, but pecans are delicious, too)
• 1/2 c butter or unrefined coconut oil (or a combination)

Preheat oven to 350F.

Place the apples in a 9x13 baking dish.  Sprinkle with 1 tsp cinnamon and 1 Tbs flour.  Pour 1 c maple syrup over all, then toss lightly to mix.

In another bowl, combine oats, flour, 1/2 c maple syrup, baking powder, baking soda, cinnamon, nuts and butter/coconut oil.  Mix well.

Using your hands, sprinkle the mixture over the top of the apples (mixture will be too wet to "sprinkle" with a spoon).

Bake in preheated oven about 45 minutes, or until apples are fork tender and topping begins to brown.

Cool at least 20 minutes before serving.

Banana Walnut Muffins

• 1 c whole wheat flour
• 3/4 c rolled oats (not quick cooking)   
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 c chopped walnuts
• 1/4 c canola, olive, or coconut oil
• 1/2 c pure maple syrup
• 1 tsp vanilla
• 1 egg, slightly beaten
• 3 large, ripe bananas
• 
  
• Preheat oven to 375F. Grease or line 12 muffin tins.
• In a large bowl, combine flour, oats, baking powder, cinnamon, baking soda, salt, and nuts. Make a well in the middle.
• In another bowl, combine oil, maple syrup, vanilla, and egg. Using your hands or the back of a fork, gently squash the bananas (don't "mash" them, keep some chunks), and add to the wet ingredients. Stir well.
• Pour the banana mixture into the flour and oat mixture. Stir until just combined.
• Divide batter evenly among the 12 prepared muffin tins. Bake 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.