Last Saturday was the perfect day for apple picking. It was even hot outside, which I always hope for in September. We went to an orchard we've never been to before called Cold Spring Orchard which is actually the one run by UMass. I remember having someone from the orchard come and speak at The Amherst Woman's Club years ago. He brought samples from a large variety of apples. It was my first time to try a Honeycrisp and a Macoun. Both are delicious.
Kayla and Cooper were thrilled about picking apples, or was it that they were thrilled about what came after apple picking (a trip to the mall) and just decided it was a necessary evil? Oh, they really didn't mind it at all, but it's so funny to watch the transformation over the years ~ from toddler giddiness to teenage nonchalance. At least they don't try and climb the trees anymore and throw apples at each other. Actually, I'm a little surprised about that last part.
The wedding is tomorrow, and none of us have any clue as to what we'll be wearing.
Monday night we returned to our tradition of having Lois over to watch The Voice. She made bouquets for the bridesmaids while watching. I made some homemade applesauce and also a paleo version of this recipe from about three years ago for our dinner together. The only differences are that I did not "bread" the chicken tenders, but rather baked and broiled them, and that I substituted coconut milk for the heavy cream.
Here's the original: Chicken Tenders With Creamy Cider Sauce
|This pic is of the GF "breaded" version from a few years back ~ and before the cream was added and sauce thickened.|
And here's the paleo version:
Chicken Tenders with Creamy Cider Sauce
10-15 chicken tenderloins
4 Tbsp coconut oil
1 onion, finly chopped
1 apple ~ peeled, cored, sliced thin
1 tsp thyme
2 cups apple cider (not juice)
1-2 cans coconut milk (or cream) ~ I used two because I wanted extra cream and sauce overall.
1 1/2 tsp dijon mustard
salt and pepper to taste
For chicken: Place tenderloins on a baking sheet. Rub with olive oil (or coconut oil) and sprinkle with salt and pepper. Bake in a 375 degree oven on middle rack for 15 minutes. Turn the broiler on after fifteen minutes and move chicken to top rack. Broil about 2 minutes each side.
For Sauce: Heat coconut oil in skillet adding onions, apple slices, and thyme. Sauté 3-5 minutes until apple and onion are softened. Add cider and bring to a boil. Keep boiling until liquid is reduced a bit. Stir in coconut milk (or cream), dijon mustard, and salt and pepper. Continue simmering and stirring until the cider sauce is slightly thickened.
Spoon sauce over chicken tenderloins to serve.
Our side dishes were sweet potatoes and sautéed kale.
Enjoy ~ and have a great weekend. We'll be rehearsing for the wedding tonight and spending most all of our day wedding-ing tomorrow with a wonderful couple from our church. Kayla and her friends will be serving during the cocktail/appetizer hour as well as throughout dinner. We're praying for no rain and a beautiful outdoor-among-the-gorgeous-foliage ceremony. S'mores and camp fire will be the grand finale if the weather cooperates.
Now...to find something to wear for all the boys and girls here at my house!