Apple of My Eye

It happens every year.  Somehow or other I always end up battling the clock.  The apple picking clock.  Most of the time it's because around mid-September I realize we haven't planned our trip to the orchards and I battle the clock trying to find a time to head out before the orchards close.

Last year, Thatboy wouldn't even let me head out.  Our birth class gave us the basics of how to deliver your own baby in case "you end up stuck on the road to Julian where there are no phones and poor cell service."  He took that as an omen that we shouldn't head out to the Julian orchards, in case I were to go into labor and he'd have to be Doctor Daddy.

This year, I was on top of the situation.  Planning our apple-picking trip WAY early with my mom's group.  But by the time we could all find a weekend that worked, that clock battle was upon us with a vengeance.  Rather than missing out, Thatboy and I bundled up our munchkin and headed to the orchard for a quick pick. 

 

It was a little disappointing, with most of the trees picked over, but we still managed to find enough to fill up a bag and give Thatbaby his first orchard experience.

 

 There is nothing quite like apples fresh from the tree.  And now the little guy is just as hooked.  Even though I didn't get as many apples as I'd like, I still can't wait to get cooking with them.  As soon as I knock some thank you cards out of the way, I've got a nice applesauce on the list.  Applesauce - probably the easiest thing you can make with apples, and it goes with just about everything.

Until then, I share with you one of my easy night dinners.

Making the most of the last of the late summer produce - zucchini and corn, this recipe is easily adaptable to any seasonal veggies.  Like apple and squash for the fall, potatoes and leeks in the winter, leafy greens in the spring.

Chicken Tostadas

1 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
2 tsp olive oil
1 chicken breast, cut into chunks
1 cup chopped shallot
1 cup corn kernels
1 cup chopped zucchini
1/2 cup salsa
1 tsp dried cilantro
3 tostada shells
1 cup shredded Monterey Jack cheese

1. Preheat oven to 350.  Combine the chicken chunks with the cumin, salt, and pepper.
2. Heat oil in skillet over medium heat.  Cook chicken for 3 minutes.
3. Add shallot, corn, and zucchini to pan and cook for an additional 2 minutes.
4. Stir in salsa and cilantro and cook for 2 more minutes.
5.  Place tostada shells on a baking sheet and spoon chicken mixture into the center.
6. Sprinkle the tostadas with cheese and bake just until cheese melts.