Someone said something about getting on top of their Christmas shopping – I freaked. Someone posted the number of weekends between now and Christmas – I freaked. My bestie added a gift idea to her son’s Amazon list – I freaked. Everyone is so on top of these things and I’m over here trying not to pull the trigger on a new set of ear buds for myself.
BECAUSE…my run yesterday (in 68 degree SUN!) was done with one ear bud. Because they’re generic and cheap and broken. Yet, I know my outdoor running days are numbered and by Christmas, I’ll have less need for them. I’m not one to head out when the snow is flying or my lungs are on fire from the cold. And before you think it – hockey is just different! It’s not THAT cold inside a hockey rink.
P.S. Totally bought myself ear buds today.
Anyway, this week has been stunning and the weekend looks just as nice (!) and I’m struggling to think about the holidays. It seems unwise to get overly excited for the holidays as we know them. This pandemic is ramping up like whoa and there’s a good chance the holidays will be lonely and uneventful this year. A really good chance of it, I’d say. I’m setting the bar low.
That said, shipping times are supposed to slow down big time. So I’d better not be a 9th inning kind of gal when it comes to any gift giving this year. The girls just informed me that they would like a hamster for Christmas. I think I swayed them towards a ferret, but I welcome all rodent advice. I had hamster growing up and they stink and bite and get lost in the house.
But enough about Christmas and winter and all of those things. I’m very happy with soaking up fall. The chili, the football, the leaves, the pumpkin everything, and of course, the apples. The ½ bushel we picked was inadequate. They long gone and I’ve actually purchased store-bought apples in recent weeks. Good thing they’re local and still fabulous!
One of my favorite go-to fall dinners is this one. It’s chicken and apple and goat cheese goodness. Simple ingredients, big flavor, fun texture…and so perfectly fall! We’ve been making this recipe for years and my mother-in-law has, too. I’ll always remember this recipe as one she loves and makes on repeat. Enjoy!
- 2 (8 oz) boneless, skinless chicken breasts, halved to thin
- black pepper, to season
- 30 saltine crackers
- 2 tsp garlic salt
- 1 egg
- 2 Tbsp olive oil
- 4 oz goat cheese, at room temperature
- 1 apple, peeled, cored, and diced
- Preheat oven to 350 F. Line a baking dish with parchment paper and set side. Season chicken with pepper.
- Food process, blend, or smash the saltines into crumbs; transfer to a shallow bowl and whisk in the garlic salt until well-combined. In another shallow bowl, whisk the egg with a fork. Dip the seasoned chicken into the egg and then the cracker mixture.
- Heat olive oil in a large, nonstick skillet over medium-high heat. Once hot, add the chicken and cook until browned; transfer to the prepared baking sheet.
- In another small bowl combine the goat cheese and the apples. Spread mixture evenly over the chicken breasts.
- Bake for about 20-25 minutes or until cheese is warm and browned. Remove from oven and serve hot.
Recipe slightly adapted from Confessions of a City Eater
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 381Total Fat: 19.0gCholesterol: 112mgSodium: 782mgCarbohydrates: 22.3gFiber: 1.3gSugar: 4.5gProtein: 31.0g
Chicken your favorite protein? I love it, too!
- Mongolian Chicken
- 30 Minute Instant Pot Butter Chicken
- One-Pan Mexican Chicken and Rice
- Easy Baked Honey Mustard Chicken
- Slow Cooker Crispy Chicken Carnitas