The breeze today was kind of chilly, but it was a beautiful day. I’m so happy spring is *officially* back. I’m ready to break out the sandals and skirts already and start hiking more. Just for kicks – here’s a shot of what we pass every day on the way to and from work
I’m so glad you enjoyed the baby bear pics :) I would have loved to bring one home with me, but I don’t think we would enjoy it in another couple of weeks. They sure are cute though.
When I got home from work, I had no clue what I wanted for dinner and Nick didn’t either. I had a couple of things I could make, but nothing really sounded good, so we just sat around for a while watching the news until I decided. I pulled out my one-pot wonder from a few weeks ago and defrosted it. Add some steamed broccoli and drizzle it all with some olive oil, and it was a good quick dinner.
While we were thinking about dinner, we saw Rachael Ray making some baked stuffed apples and Nick suggested we make our version of it tonight. I had some stuff we needed to go pick up from the store anyways, so we went to run some errands and then came back to make dessert.
And what a dessert it was! These turned out great – Nick’s idea worked perfectly.
Nick and Brandi’s Skillet Apples – Makes 4 servings
- 3-5 apples, sliced
- 1 Tbsp canola oil
- 2 Tbsp walnuts, chopped
- 2 Tbsp pecans, chopped
- 2 Tbsp craisins
- 3 Tbsp brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp fresh orange zest
- Slice apples.
- Heat oil in pan on medium heat.
- Add apples and let cook about 10 minutes, stirring every few minutes.
- Once the apples have softened, add in the brown sugar, nuts, and spices.
- Cook until sugar melts and coats the apples.
- Stir in the craisins and orange zest.
- Serve – with or without ice cream :)
There’s a good amount of leftover apples….and I’m thinking they need to end up in some breakfast this weekend, but we’ll see!
I’m going to lay down on the couch in my pjs and watch a little Food Network :)
Hope you had a great Friday and first day of Spring!