how do you like them apples?

Apple Roast Chicken
serves 4-6

INGREDIENTS:
2 local apples, peeled, cored and cut into 1 inch slices
1 onion, cut into large chunks
1/2 head of garlic, peeled and crushed
2 sprigs of rosemary
1/2 cup of apple cider
1 4 lbs (1.8 kg) roasting chicken, split in half

METHOD:
1. Preheat oven to 350F (175C).

2. Toss apples, onions, garlic, rosemary and apple cider in a large roasting pan.

3. Season chicken with salt and pepper and rest on top of mixture, skin side up.

4. Roast for 45-60 minutes until the thickest part of the thigh registers 165F (74C) with an instant read thermometer.

5. Rest for 10 minutes before carving. Toss with pan stew and serve.

chicken on a stick

Yogurt Spiced Chicken Skewers

serves 4-6

INGREDIENTS:

1 cup Greek yogurt

1 tbsp olive oil

2 tsp paprika

1 tsp cumin

1/2 tsp cinnamon

3 garlic cloves, minced

1 Thai chili, minced

4 chicken breasts, cut into 1 inch cubes

coarse salt and pepper

METHOD:

1. In a medium bowl, make the marinade by mixing yogurt, olive oil, spices, garlic and chili together.

2. Season the chicken and combine with marinade. Chill for 1 to 4 hours.

3. Thread chicken onto metal or bamboo skewers. Remember to soak bamboo skewers in water for 30 minutes prior to using.

4. Grill on the BBQ or under the broiler for 10-12 minutes. Turn the skewers midway to make sure the chicken is cooked and charred evenly.

5. Serve with a side salad or basmati rice.

now that's what I call a cookie

Giant Chocolate Chip Cookie

makes one big 12 inch cookie

INGREDIENTS:

1 1/4 cups all purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 stick (1/2 cup or 113g) unsalted butter, room temperature

1/2 cup light brown sugar

1/4 cup sugar
1 egg

1 1/2 tsp vanilla

1 cup semi-sweet chocolate chips, plus extra for garnish

1/2 cup chopped pistachios, walnuts or pecans (optional)

METHOD:

1. Preheat oven to 325F (160C). Grease a 12 inch pizza pan or cast iron skillet.

2. In a small bowl, whisk together flour, baking soda, salt. Set aside.

3. In a large bowl, beat butter and sugars until fluffy. Beat in egg and vanilla until well combined.

4. On low speed stir in the dry ingredients until well-blended and smooth.

5. Add chocolate chips and nuts (if using) and mix by hand.

6. Use a spatula and spread cookie dough evenly in pan, leaving an 1 inch border between the dough and the lip of the pan.

7. Bake for 25-30 minutes until the cookie is set in the middle and the edges begin to brown. Remove from oven and place extra chocolate chips over top. Let cookie cool in pan for 10 minutes before serving or transfer to a wire rack to cool completely. Cookie will stay fresh in an air tight container up to 3 days.

TIPS:

- cookie dough can be made ahead and stored in the fridge up to 3 days until ready to use

- cooled cookie can be decorated with icing and sprinkles for a cookie gram or cookie cake

- if baking the cookie in a cast iron skillet, serve warm with ice cream or warmed pouring cream