One great thing about the changing weather is that comfort food, like my delicious Baked Pork Chops and Apples, is back on the table.  

I really like this recipe for Baked Pork Chops and Apples because it’s quick and easy (of course). But if you hit the farmers markets, you’ll find an amazing assortment of apples that can really make this an interesting dish.

I don’t know why pork and apples play so well together. Maybe it’s because pork needs the sweetness of the apples to bring out its flavor. Or maybe, if the pork is cooked properly, the apples add just the right amount of moisture to the meat to make the flavors pop.

And speaking of overcooking your pork— don’t!

If you like it dry and white and hard, that’s fine (yes, I’m judging). But, really, there’s like zero chance of you getting trichinosis or some other wild disease if your pork chops are slightly pink in the center. They’ll be moist and delicious and taste like they should, not like a cooked shoe.

I’ve added a little apple cider vinegar to my Baked Pork Chops and Apples because it brings a little brightness to the dish.

What is brightness? It’s that little mouth spark that you get when you first bite into something delicious that makes you want to keep eating it.

Meat needs a bit of brightness because it has very little natural acid. And acid (think lemon juice) helps enhance flavors.

Fall has fallen. Cooler weather is on the way. But there’s comfort in what I’ll be putting on the table over the next few months.

Now that school has started, I’m back to trying to make Meatless Monday a weekly ritual.

I found a delicious recipe that not only answers that call, but is also easy to make a day or two in advance and even freeze for the future (when School Year Reality hits hard).

Zucchini and Feta Fritters with Roasted Red Pepper Dip are perfect for this time of year because zucchini is so plentiful. Make sure you really WRING OUT the zucchini after shredding it because the fritters will not hold together… major disappointment.

Summer may be over (according to the school-year calendar), but we can still hold on to some of the delicious flavors of the season with these Zucchini and Feta Fritters!

Ditch the salsa and chips and make something really authentic for your Cinco de Mayo party: Cheesy Chicken and Chorizo Empanadas.

What makes an empanada the real deal? Well, way, way back in the 1500’s when Spain invaded what would much later become Mexico, they planted wheat. Lots of wheat. This was the only grain accepted by the Roman Catholic Church for communion wafers (corn was for the lower classes). With all that wheat on hand, the Spanish began making bread and other favorite foods, like empanadas.

By the way… the word “empanada” comes from the Spanish verb empanar, which means to wrap or coat in bread. Okay. History lesson over.

Climb out of that guacamole rut and try these Cheesy Chicken and Chorizo Empanadas. Best part? There are a lot of shortcuts in this recipe. I used store-bought rotisserie chicken and Goya’s Puff Pastry Dough for Turnovers (you can usually find these in Hispanic markets or larger supermarkets).

There’s a step-by-step tutorial below the recipe. Super easy and super delicious… and muy autentico (that means very authentic!).

Tutorial: Cheesy Chicken and Chorizo Empanadas

1. Gather your ingredients: 2 cups shredded cooked chicken (I pulled mine off a store-bought rotisserie chicken); 12 ounces chorizo (Mexican sausage); 8 ounces Chihuahua cheese; 1 package Goya Puff Pastry   Dough for Turnovers, thawed; 1 egg, lightly beaten; chopped cilantro or parsley (optional). (I forgot the egg in this image, but you need an egg).

2. Remove enough meat from a store-bought rotisserie chicken to make 2 cups; set aside.

3. Heat chorizo in a large skillet over medium heat, breaking up meat with a spoon. Cook for 10 to 12 minutes, stirring frequently.

4. Remove from heat and drain on a paper towel.

5. Add drained chorizo to chicken and mix.

6. Spray a kitchen grater with anti-stick cooking spray.

7. Grate Chihuahua cheese; set aside. (You can also buy shredded Chihuahua cheese.)

8. Place oven rack in middle of oven. Heat oven to 375°F.

9. Separate thawed dough round on work surface. Roll out each one slightly to make them easier to fold.

10. Spoon meat mixture and cheese evenly onto center of each of the 12 dough rounds.

11. Brush edges of dough with beaten egg.

12. Fold dough into half-moon shape. Press down edges with a fork or twist edges gently to seal. (I tried both.) The fork is easier, the twist is prettier (sometimes).

13. Place empanadas on baking sheets spaced 1-inch apart. Brush tops of empanadas with remaining beaten egg.

14. Bake for 18 to 20 minutes, or until golden brown and filling is hot. Top with fresh chopped cilantro or parsley if desired.

Learning how to sauté fish fillets is a fantastic way to get dinner on the table fast.

But honestly, many of us struggle with sautéing because:

• The fish sticks to the pan
• It won’t brown
• It winds up overcooked or not cooked enough

Here are a few quick tips that’ll put a gorgeous crisp-crust on your fillet. I’ve also included an incredibly easy recipe, to guarantee your sauté success:

1. Remove your fish fillets from the refrigerator 15 minutes before cooking. This will take the chill off, so you’re not putting a fridge-cold piece of fish in a hot pan.
2. Pat-dry the fish. If the fish has too much moisture it’s going to steam and not get that lovely crisp sear that you want.
3. Preheat your pan on medium high heat. I like using a cast-iron skillet, but non-stick skillets practically guarantee success. You’ll know the pan is hot enough if droplets of water dance on the surface.
4. Lightly oil the pan. You are sautéing… not deep-frying. Add enough oil to just coat the bottom of the pan. When it shimmers, you can add your fish.
5. Place your fish in the pan skin-side up. If there’s no skin, place the “presentation” or the pretty side down first. That’s the side that you’ll want face-up on the plate. When you put it in the pan you should hear a nice sizzle. If you’re sautéing more than one fillet, increase the heat. The pan will cool down as you add more fillets. Remember don’t crowd the pan!
6. Leave it alone! When it’s crispy brown, it will release easily from the pan with very little sticking. The length of time you cook it before turning will depend on the thickness of your fish. After 2 to 3 minutes, gently try to lift it with the spatula… don’t muscle it!
7. Flip it over. Again, how long you cook it depends on the thickness of the fish. But remember, it will continue to cook a bit even after you remove it from the pan. The fillet should be firm and opaque. It will become flaky while it rests.

That’s my method… have anything else to add? Here’s the recipe…