Yes, Suzy's Goodies lives!  I have been so distracted and unmotivated lately, there has not been a lot going on in the kitchen.  Now that the weather is (finally!) starting to warm up, I have emerged from my hibernation and found my cooking mojo.  Lucky JD.

Nothing like a decadent, indulgent breakfast dish like this to usher in the spring!  If you're hosting a Kentucky Derby party, this would be perfect.  Also good for Mother's Day, or any special morning.

Croissant French Toast with Soft Caramel Apples
adapted from Tyler Florence's Real Kitchen

Batter:
3 eggs
1/4 cup milk
1/2 teaspoon vanilla
1/2 teaspoon sugar
pinch cinnamon

Caramel Apples:
1/2 cup sugar
3 tablespoons butter
6 Granny Smith apples, peeled, cored and sliced into 1/2" wedges
1/2 cup maple syrup

Finishing:
3 tablespoons butter
4 large croissants, sliced in half lengthwise
powdered sugar
cinnamon

In a shallow bowl, beat together the batter ingredients until well blended.  Cover and put in the fridge while you make the apples.

You need to pay attention when you are making caramel sauce; this is not the time to be frying bacon or squeezing orange juice or cleaning out the fridge.  The sugar will be perfect one second and burned the next, so do all that stuff later.

Put the sugar in a large dry skillet over medium heat.  Cook, without stirring, until the sugar begins to melt.  Continue to cook and stir with a wooden spoon until the sugar starts to caramelize.  Add the butter and stir.  The butter will foam up a bit, but keep stirring until the butter and caramel have blended together to make a sauce.  Carefully add the apple slices to the pan and keep stirring.  The caramel will probably seize up a bit and start to harden, but keep stirring and it will warm up and even out again.  When the caramel is smooth and coats the apples, add the maple syrup.  Stir and reduce heat to simmer.  Simmer apples until fork tender, about 10-15 minutes.  Remove from heat, cover, and keep warm.

Heat butter in large nonstick skillet over medium heat.  Carefully and quickly dredge a croissant half in the batter (don't let it soak in the batter or it will fall apart) and place in skillet, cut side down.  Repeat with other croissant half.  Cook 4 to 5 minutes, carefully flip, and repeat on the other side.

To serve, place bottom half of croissant on plate.  Top with a spoonful of apples and caramel sauce, then cover with top half of the croissant.  Drizzle with a little of the sauce and dust with powdered sugar and cinnamon.

Fall is the perfect time for meals like this...slow-braised meat, soft onions, and warm, rich broth.  Makes the house smell delicious too!

Chicken Normandy
adapted from Simply Recipes

4 tablespoons butter
2 Fuji apples, cored, peeled and sliced into wedges
flour
8 chicken thighs
salt
1 onion, peeled, sliced in wedges lengthwise
1/2 brandy
2 cups apple cider
1 teaspoon thyme
1/2 cup cream (I used milk)

Season chicken pieces with salt and let it at room temperature for 20 minutes.

Preheat oven to 375 degrees.  Saute apple slices in 2 tablespoons butter in a large oven-proof skillet over medium heat until they start to brown.  Remove apple slices to plate lined with paper towels to drain.  Sprinkle with salt.

Add remaining 2 tablespoons butter to pan.  Dredge chicken pieces in flour, shake off excess.  Fry chicken on medium heat 3-5 minutes per side, until golden brown.  Remove and set aside.  Add onions to skillet; increase heat to medium-high.  Saute onions until just starting to brown.

Add brandy to the skillet.  Use wooden spoon to scrape up any browned bits from the bottom of the skillet.  Cook until reduced to about half.  Add apple cider and bring to a boil.  Stir in thyme and pinch of salt.

Place chicken pieces back in skillet on top of onions, skin side up.  Bake uncovered at 375 degrees for 30 minutes.

Remove pan from oven (watch out for the hot handle!) and remove chicken; set aside on warm plate.  Add apples to skillet, return to stove on high heat, and boil until sauce is reduced by half.  Remove from heat and add cream (or milk) and stir.  Add salt and pepper to taste.

Serve chicken with the apples and onions and top with sauce.

JD and I are supremely lucky to live in the coolest neighborhood on the planet. Who would have thought that a townhouse cul-de-sac could contain such fun people? We get together all the time...to watch Survivor/football/movies, and to celebrate birthdays, babies, Arbor Day, you name it. One constant with our group is food.  And lots of it. A recent trend at our gatherings is a focus on appetizers, so I've been trying some new recipes. I made these yesterday and they were a hit. Super simple and delish.

Caramelized Onion-Apple Bites
adapted from a recipe in Sunset magazine

3 tablespoons butter
1 pound onions, thinly sliced
salt and pepper
2 Granny Smith apples, peeled and thinly sliced
1 sheet puff pastry, thawed
3 ounces gruyere cheese, grated
1 tablespoon minced fresh thyme leaves

Melt butter in a skillet, add the onions and 1/2 teaspoon salt and saute over medium-high heat for about 5 minutes. Add the apples, reduce heat to medium, and cook, stirring constantly, for about 30 minutes, or until onions a golden brown. Stir in 1/4 teaspoon pepper and salt to taste. Set aside and cool for at least 10 minutes.

Preheat oven to 375. Unroll puff pastry and cut into 16 squares, then cut the squares into 32 triangles. Place triangles on parchment lined baking sheet, not touching. Top each triangle with a spoonful of the onion-apple mixture, a sprinkle of cheese, and a bit of minced thyme.

Bake 15 minutes, until puffed and golden brown.