In the vein of healthier eating, apples are kind of a holy grail. Relatively inexpensive, they last forever in the fridge, super tasty and are rumored to keep doctors away. But once cut the clock is running at a screaming pace. And while the browning doesn’t impact the taste, presentation is everything.

I ran across this site researching the issue and seems they researched and tested the issue so all I had to do was try their recommendation to see if it addressed the need and super happy to say it’s amazing. This opens up apple slices and fruit dip as a dish that can be brought to picnics and gatherings. Here’s the best for my reference:

Apple Treatment Method: Salt Water

For this method, I followed these instructions for the best way to keep apple slices from browning and dissolved 1/2 teaspoon of kosher salt per cup of room-temperature tap water, soaked the apples in the solution for five minutes, and then rinsed them in a colander under running tap water.

Just like the honey-treated apples, these slices didn’t get a hint of browning after 12 hours at room temperature, and did not taste at all like salt. Along with the honey-treated apples, I stored the salt-treated apples in the fridge overnight, and the bagged slices were still perfectly crisp and intact. (The plated slices had shriveled a bit, just like the honey apples.) This is my personal favorite method for preventing apple browning, and the one I’ll be using in the future.

BCS is one of my favorite comfort foods, it’s not really the soup you have with a grilled cheese sandwich but pair it with a club or BLT and it’s heavenly. The best commercial that I’ve found is Jason’s deli and I’ve been trying to figure out how to make it since I first tried it. Stealing this from here, and my first attempt omitted the carrots and the pepper (used white) needs to be 1/2 instead of 3/4 but certainly do what you do with it, this is a great base!

Ingredients 

• 1 tablespoon + 4 tablespoons unsalted butter divided
• 1 small or medium sweet yellow onion diced small
• 1 clove garlic peeled and minced finely
• 1/4 cup all-purpose flour
• 2 cups low-sodium vegetable stock chicken stock may be substituted
• 2 cups half-and-half*
• 2 to 3 cups broccoli florets diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems
• 2 large carrots trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
• 3/4 teaspoon salt or to taste
• 3/4 teaspoon freshly ground black pepper or to taste
• 1/2 teaspoon smoked paprika or regular paprika optional and to taste
• 1/2 teaspoon dry mustard powder optional and to taste
• pinch cayenne pepper optional and to taste (doesn’t make soup spicy and serves to enhance flavor)
• 8 ounces grated high quality extra-sharp cheddar cheese with a small amount reserved for garnishing

Instructions 

• In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté   over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.
• Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.
• In a large heavy-bottom pot (I use this Le Creuset Signature Enameled Cast-Iron 6-3/4-Quart Oval French (Dutch) Oven) add 4 tablespoons butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it’s very important the mixture is thick or soup will never thicken properly later.
• Slowly add the vegetable stock, whisking constantly.
• Slowly add the half-and-half, whisking constantly.
• Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
• While mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.
• Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne. If you don’t have these seasonings on hand, it’s okay, but they do add subtle depth of flavor. Stir to combine.
• Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
• While soup simmers, grate the cheese. It’s important to use a high-quality cheese (not the cheapest thing you can find) because the flavor of the soup depends on it. Do not use pre-grated cheese in ziptop bags because that cheese is resistant to melting and won’t incorporate well. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute.
• Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Soup will keep airtight for 5 to 7 days in the fridge. Reheat gently in the microwave. I find the soup is less likely to ‘break’ or separate when reheated in the micro rather than on the stovetop, but do what you think is best. I don’t recommend freezing the soup because I feel like the cheese and half-and-half will not do well upon thawing and soup could break, but I haven’t actually tried freezing it.

I need a little push in the right direction when it comes to eating right, so I found this recipe and have had no issue getting my apple a day in. Yes, this isn’t the healthiest thing but because you’re eating it with fruit, I’m calling it a push.

• 2 packages (8oz) Philadelphia Cream Cheese brought to room temperature.
• 7 tablespoons of brown sugar, I prefer lighter.
• 3 tablespoons of maple syrup, use the real stuff if at all possible.
• 2/3 tablespoons (2 teaspoons) vanilla extract.
• 1 tablespoon butter at room temperature.

Put everything together in your stand mixer and mix thoroughly with the whisk, then put the spurs to it and whip it, whip it real good!!! We’re trying to get it aerated so that it can still be spread when it’s strait out of the fridge. This stuff is great with apple slices and is heaven on bagels or English muffins or put a spoonful in your oatmeal. I’ll admit it, I’ve eaten it strait more often than I’d like to admit.

So this is supposed to be the ‘original’ recipe:

11 spices — Mix with 2 cups white fl 1) 2/3 Ts salt 2) 1/2 Ts thyme 3) 1/2 Ts basil 4) 1/3 Ts oregano 5) 1 Ts celery salt 6) 1 Ts black pepper 7) 1 Ts dried mustard 8) 4 Ts paprika 9) 2 Ts garlic salt 10) 1 Ts ground ginger 11) 3 Ts white pepper

I will give it a shot and post back to how it comes out.

Stealing this from here.
I really love alfredo sauce but it’s another one of those things I just buy a jar of even though I’ve heard it’s easy enough to make at home. So I looked it up and it does look simple. We’re starting with a half batch, we got the cheese at Aldi and we’re working with the assumption that a cup is 4 oz of shredded cheese, probably a bit over but this way the 8oz of parmesan is split neatly in half, or double for a full batch.

Ingredients

• ▢ ½ Cup Butter
• ▢ 1 ½ Cups Heavy Whipping Cream
• ▢ 2 Teaspoons Garlic Minced
• ▢ ½ Teaspoon Italian Seasoning
• ▢ ½ Teaspoon Salt
• ▢ ¼ Teaspoon Pepper
• ▢ 2 Cups Freshly Grated Parmesan Cheese

Instructions

• Add the butter and cream to a large skillet.
• Simmer over low heat for 2 minutes.
• Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
• Whisk in the parmesan cheese until melted.
• Serve immediately

Pasta is a staple, for us, Sam’s club Classico sauce is bought by the case and it is perfect as a base for either ground Italian sausage or meatballs. But as I start to explore healthier options a simple meatless tomato-based sauce would be nice to have in my back pocket.

This is from Marcella Hazan and is simply:

First, the ingredients. You’ll need a 28-ounce can of whole, peeled tomatoes; one peeled, halved onion; and 5 tablespoons of butter. (Yes, 5 whole tablespoons of butter.) You’ll also want a pinch or two of salt.

Put everything together in a single pot and set it to simmer over medium heat on the stove for 45 minutes, uncovered. Give it the occasional stir.

And that’s it. After the 45 minutes is up, toss out the onion halves, and pour the sauce over your favorite pasta. Easy.

I’ve needed a go-to recipe for a potato side dish that isn’t mashed. I’ve done this with red potatoes and even froze them but I’ve never gotten the frozen ones to taste like fresh, go figure…

In any case, I started with this recipe and changed it up like so:

• 1.5 pounds of potatoes. This was originally done with yellow potatoes.
• 4 tablespoons of ghee
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 tablespoon parsley
• 2 tablespoons ranch dressing

The following cook times are for 1″ potato cubes:

• Bake at 350°F for 45-50 minutes.
• Bake at 375°F for 35-40 minutes.
• Bake at 400°F for 30 minutes.
• Bake at 450°F for 20-25 minutes.