Here’s a tasty combination: Pan grilled chicken and glazed baked apples. This is the sort of one skillet deliciousness that you would expect when you visit grandma’s house! Plus, it’s the perfect meal to bring us into the fall. Normally when apples are served with chicken or pork, they are softly sautéed and served on the side. I love the way these apples look and taste. They are called Hasselback apples, the method of making lots of thin slices three quarters of the way down the apple. The result is a baked apple that has lots of hidden places for the glaze to go and each slice is just the right size for each piece of chicken! Since you probably have most of the ingredients in your kitchen cabinets, I say pick up some fresh skinless boneless chicken thighs and make this comfort food meal for dinner this week!
Watch my how to video for Skillet Chicken with Baked Apples here!
Would you pass a Waffle House to get to an International House of Pancakes or vice versa? The Washington Post took a survey and it revealed that 59% of Americans preferred waffles to the 41% who love flapjacks. Well, this recipe for may change all of that. That’s because this pancake gets its awesome flavor and look from another one of American’s breakfast favorites, the cinnamon roll! (Waffles, you may be in serious trouble here.) These pancakes are so delicious with the built in (or swirled on) goodness of a cinnamon roll with that yummy cream cheese glazed icing over top! There are a couple of additional steps to making the pancakes and some tricks to making Cinnamon Roll Pancakes perfect! First, make sure the cinnamon swirl is not too runny. If so, place it in the frig for just a few minutes. Runny cinnamon swirl won’t give you the pinwheel look. Second, give yourself a pancake or two to get the technique down pat. Before you know it, you’ll be on a (cinnamon) roll! Personally, I love these!
The one thing we do know about this cake is that it was first printed in Southern Living Magazine in 1978 and eventually became the most popular and requested recipe in the magazine’s history. What we don’t know about Hummingbird Cake, is how it got its name. This moist, 3-layer slice of heaven was created and submitted to Southern Living by Mrs. L.H Wiggins of Greensboro, North Carolina forty one years ago. Over the years, information about Mrs. Wiggins was lost, but a recent post on line from Southern Living revealed this:
“Stay tuned, because in the coming weeks, you’ll more about cracking the case of the Hummingbird Cake in a new Southern Living podcast—including exclusive interviews with Mrs. Wiggins’ family and Southern Living food editors throughout the decades.”
So maybe we will find out about the cakes’ origin and its name. Once you make it, you’ll find out why it’s been a time-tested and beloved recipe for dessert lovers for decades!