Healthy Apple Blog
Avocado Caprese Salad
1 large ripe beefsteak tomato, cut into 6 slices
1 ripe avocado, cut into 6 slices
1 large ball of fresh mozzarella cheese, sliced
Extra virgin olive oil, for drizzling
Balsamic vinegar
Coarse sea salt
Freshly ground pepper
How to Make It:
Arrange tomato slices on a serving platter. Lay 1 avocado slice on top of each tomato, and top with fresh mozzarella. Drizzle olive oil, then balsamic vinegar over the tops, and season with salt and pepper.
Bacon-Wrapped Jalapeño Poppers
Ingredients:
These are the simple ingredients you'll need to make this bacon-wrapped jalapeño popper recipe:
· Cream cheese and cheese: The rich jalapeño popper filling is a blend of equal parts cream cheese and Shredded Cheddar Cheese.
· Jalapeños: We recommend wearing food-grade gloves while you remove the seeds and membranes to prevent burning your skin.
· Bacon: Of course, you'll need bacon to wrap up your cream cheese-stuffed jalapeños!
How to Make It:
1. Make the filling.
2. Fill each jalapeño half with cheese mixture, then put the halves back together.
3. Wrap each reassembled jalapeño with bacon.
4. Cook in the preheated oven until the bacon is crispy.
In an oven preheated to 400 degrees F, your jalapeño poppers should be perfectly cooked with crispy bacon in 25-35 minutes.
Healthier Stuffed Peppers
Ingredients:
1 cup water
½ cup brown rice
1 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
2 green bell peppers
2 red bell peppers
2 yellow bell peppers
2 (8 ounce) cans natural tomato sauce
1 tablespoon Worcestershire sauce
salt and ground black pepper to taste
1 teaspoon Italian seasoning
¼ cup grated Parmesan cheese, optional
How to Make It:
Preheat the oven to 350 degrees F (175 degrees C).
Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 45 to 50 minutes.
Meanwhile, warm a large skillet over medium heat. Add beef, onion, and garlic to the hot skillet; cook and stir until meat is evenly browned and onion is softened, about 5 minutes. Set aside.
Remove and discard tops, seeds, and membranes of green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Slice the bottoms off peppers if necessary so that they stand upright.
Mix browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, salt, and pepper in a bowl. Spoon mixture into each hollowed pepper. Mix remaining tomato sauce with Italian seasoning in a bowl; pour over peppers.
Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour. Sprinkle peppers with grated Parmesan cheese; serve warm.
Air Fryer Sweet Potato Chips
Ingredients:
1 large (8 ounces) sweet potato
1 tablespoon canola oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
cooking spray
How to Make It:
Step-1 Slice potato into 1/16-inch-thick rounds using a mandoline. Put potato slices in a large bowl of cold water; soak about 20 minutes. Drain and pat dry with paper towels. Wipe out bowl.
Step-2 Return potato slices to dried bowl. Add oil, salt, and pepper; toss gently to coat.
Step-3 Preheat air fryer to 350 degrees F (175 degrees C). Lightly coat air fryer basket with cooking spray. Working in batches if needed, arrange potato slices in an even layer in basket (do not overcrowd).
Step-4 Cook until lightly golden and crispy, 12 to 16 minutes, turning and rearranging chips into an even layer every 4 minutes. Watch closely during the last 2 to 3 minutes of cooking. Check chips about every 30 seconds, using tongs to remove golden chips from the basket as needed to avoid overcooking and ending up with bitter chips.
Let chips cool about 5 minutes. Chips will continue to crisp as they cool.Store in an airtight container up to 3 days.
Barbequed Pineapple
Ingredients:
1 fresh pineapple
¼ cup rum
¼ cup brown sugar
1 tablespoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
How to Make It:
Step-1 Peel the pineapple and, leaving it whole, cut out the center core. Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag. In a small bowl, mix together the rum, brown sugar, cinnamon, ginger, nutmeg, and cloves. Pour marinade over the pineapple, cover, and refrigerate for 1 hour, or overnight.
Step-2 Preheat grill for high heat. Lightly oil grate.
Step-3 Grill pineapple rings 15 minutes, turning once, or until outside is dry and char marked. Serve with remaining marinade.
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