We know you will find this recipe very ap”peel”ing! These Hasselback Apples are delicious and perfect to satisfy your sweet tooth.
You will need:
2 large firm apples, peeled, cored, and halved vertically
4 tablespoons brown sugar, divided
2 1/2 tablespoons butter, melted and divided
3/4 teaspoon ground cinnamon, divided
2 tablespoons old-fashioned rolled oats
1 teaspoon all-purpose flour
1/4 teaspoon kosher salt
1 1/2 cups vanilla ice cream
Preheat oven to 400°.
Peel, core, and cut apples in half. Cut most of the way through each apple at 1/8-inch intervals. Don’t cut all the way through! Coat a square glass or ceramic baking dish with cooking spray place apple halves cut side down. Combine 1 tablespoon sugar, 1 tablespoon butter, and 1/2 teaspoon cinnamon; brush mixture evenly over apple.
Cover pan with foil; bake at 400° for 30 minutes, removing foil after 20 minutes, until apples are tender.
Combine remaining 3 tablespoons sugar, remaining 1 1/2 tablespoons butter, remaining 1/4 teaspoon cinnamon, oats, flour, and salt. Cover apples in oat mixture. Bake at 400° for 10 more minutes. Then turn broiler on for 2 minutes. Enjoy!
Produce doesn’t get much sweeter than this. Our seasonal produce picks below are oh-so flavorful and pack a nutritional punch to boot. Read on to find out why you’re going to want to include these fruits and vegetables in your next meal, snack, or bored doodle (yeah they’re that awesome!).
of the greenest and leafiest of the leafy greens, one leaf (it is a big leaf)
provides half your daily vitamin A, a quarter of your vitamin C, five times
your vitamin K, and is a good source of vitamin E, iron, magnesium, potassium,
and manganese. Swiss chard is so nutritious, we’re providing a dedicated social
media post this week to highlight how to use it. To get you by until then, try
replacing the greens in your next salad with Swiss chard. Just remove the
fibrous stem in the middle (save it to cook up later because it’s still very
nutritious) and wash, chop, and toss the remainder of the leaf as you would
yellow, orange, and red bell peppers…did you know they’re all from the same
plant? Yep, there is no red bell pepper plant or green bell pepper plant. Green
is just the unripe pepper and red is fully ripe, with yellow and orange at
intermediate stages. Since they’re not ripe, green peppers have an earthier and
slightly spicier flavor compared with red, orange, and yellow, which are
comparatively sweeter. Less time on the vine also means lower cost but also
fewer nutrients. Red peppers have eight times the vitamin A and twice the
vitamin C of green peppers. In fact, red peppers have as roughly the same
vitamin A content as a carrot and vitamin C as an orange.
Garlic has a more subtle approach to health than Swiss chard
or bell peppers (though its flavor is anything but). You won’t find a boast-worthy
amount of essential vitamins and minerals in garlic but you will find sulfur
(the reason for its pungent flavor and odor). While not essential nutrients,
the sulfur compounds in garlic (allicin being the most well-known) have been
associated with a host of benefits from cardiovascular health to improved
attractiveness (it’s true!). There are so many benefits from garlic we couldn’t
fit them all here so we’re dedicating an entire social post to this
vampire-killing vegetable later this week. Stay tuned!
to the sweeter fare. While transitioning from garlic to peaches may send your
mouth into a confused downward spiral, don’t pigeonhole this fruit. Peaches can
pair wonderfully with garlic as a savory chutney served over pork chops or even
marinated in a garlic marinade and grilled. Venture outside your cobbler and
pie comfort zone and experiment with this versatile fruit while it lasts. Why
eat peaches? Peaches contain a modest amount of vitamin A and C as well as
potassium but most importantly they’re a rich source of antioxidant flavonoid
which may help protect against cancer and cardiovascular disease as well as
support brain health. Plus, they’re soft, juicy, and delicious!
peaches, it’s the antioxidants that likely provide the most benefit, rather
than the vitamins and minerals. Apples are a good source of fiber and vitamin
C, but the health benefits of apples are attributed primarily to polyphenols. Benefits
of eating apples include a reduced risk of cancer (esophageal, lung, larynx,
and colorectal especially) as well as the cardio-protective and even cognitive
benefits (there’s promising evidence that apples might help reduce the risk of
neurodegenerative disorders like Alzheimer’s). Most of the polyphenols are in
the skin so include the skin and opt for the whole fruit (raw or cooked) rather
than juice (cloudy juice may still offer benefits, though less than the whole
Want more S’mores, but don’t want to deal with the mess? Simply take all of the classic ingredients to the oven and make yourself a mess-free treat.
2 packages graham crackers
5 chocolate bars
1 package large marshmallows
Heat the oven to 350 degrees and line a 9×13 inch dish with foil.
Line the bottom of the dish with graham crackers, cover the entirety of the graham crackers with chocolate, and top with 1 marshmallow per square. To complete the dish, top the marshmallows with graham crackers so that you have lined up as many s’mores as possible in the dish.
Bake for 3-5 minutes until the marshmallows are toasted and the chocolate has melted.
You head to your patio, spatula and tongs in one hand, a
plate of meat in the other, then it hits, that passing thought about the health
risks of grilling meats. For years our BBQ bliss has been tainted with talks of
heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) and
their association with various types of cancer. HCAs are produced when meat is
exposed to high temperatures like the heat from grill flames and PAHs are found
in the smoke from burning meat drippings and subsequently deposited on your
Then along came the smoker grill with promises of reducing
the risk of HCAs by sheltering meat from direct flames and protecting us from PAHs
by collecting meat drippings. Unfortunately, burning wood (or wood pellets) also
produce PAHs, meaning smoked foods may in fact contain more PAHs than grilled
food and our hearts were broken once again. While the internet is filled with
articles about how to reduce the risk from grill cooking, there is little info
about PAHs and smoking food to help with our new beloved smoker.
Is there really a reason to get worked up about PAHs or even
HCAs for that matter? We don’t know. Studies have shown that exposure to large
doses can increase the risk of certain cancers among animals, but observational
human studies have been mixed with some finding increased risk and others with
no increased risk. A 2015 report from the International Agency for Research on
Cancer (IARC) determined there was not enough data to reach a conclusion about
whether the way meat is cooked affects the risk of cancer. Further complicating
the matter, PAHs or HCAs aren’t the hazards, rather it’s the byproducts
produced when they are metabolized that cause the risk. Certain genotypes have
been shown to produce more of these PAH and HCA byproducts than others meaning
the health hazards could be greater for some than others.
Back to your plate of meat:
Humans have been grilling since the dawn of man and smoking for centuries with
no obvious harm. Any health risk from these cooking methods is likely very
small. Steady your shaking hands so you can use the tongs to load up the smoker
grill and follow these tips for reducing PAHs (just to be safe):
Use low PAH producing woods. One study found apple
and alder produced significantly lower amounts of PAHs compared with juniper,
spruce, maple, hazel, plum, aspen, and bird-cherry.
Keep smoking time under 5 hours. The less time
your meat is exposed to smoke the fewer PAHs it will pick up. Keep in mind,
however, that food poisoning is a far greater risk thank PAHs so ensure your
meat is cooked thoroughly.
Buy a grill with a separate combustion chamber.
When the fuel is burned in a separate chamber from the food, PAHs are reduced.
Watch your portions. A serving of meat is
typically 3 oz or about the size of your palm. Try to limit your intake to one serving.
Save the smoker for special occasions. Smoking
meats a few times a month isn’t likely anything to worry about. If it becomes a
nightly ritual, however, it may be time to look into some other cooking