Friday Food. November.

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My daughter came up with this recipe. It is excellent for those in your life who prefer their vegetables crunchy and just barely the other side of raw as she does. I was complaining of her lack of vegetables in her cooking and she decided to show me up by frying up some apple slices and baby carrots in what was left of the chicken tenders in the pan. We ate it over rice, and it was not only very good, it was refreshing as well.

Chicken tenders with sauteed apples and carrots over rice.
(c)2021

Later on that same weekend, I made a similar dish with fried chicken breasts and buttered egg noodles. My veggie combo consisted of: apple slices, grape tomatoes, and dried cranberries sauteed in about a quarter stick of butter with a tiny sprinkle of fresh ground pepper and a pinch or so of apple pie spice (cinnamon, nutmeg, cloves, allspice).

Fried chicken breasts with buttered egg noodles with a side of apples, tomatoes, and cranberries.
(c)2021

My apples were not crunchy at all (and that was how I liked them) and unfortunately, I was the only one who liked the tomatoes and cranberries, but experimentation is at the heart of cooking. Had I mashed them, they would have made a nice chutney.

Try something new. That’s been my husband’s refrain for the last couple of years: TSN! (Try something new.) I wonder if chopped pecans would have improved it a bit. Ah, but next time.

What would you have added to my sauteed apples that would have been better?

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