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Who needs Pumpkin Spice? Apples are the new Trend!

Writer's picture: Suzanne ClarkSuzanne Clark

Pumpkin Spice is nice, but I think autumn is all about the apples! When the weather starts to change and there is a cold snap in the air, I get in the mood to bake and make my house smell wonderful. Recipes using apples and cinnamon are always my family’s favorite. I love making this easy recipe for Cranberry Apple Pie Baked Apples to get me excited for the cooler days ahead. Who can resist these cute little baked apples with fancy pie crust and buttery topping? I love the smile on my family and guests face when I give them their own decadent, little treat to enjoy. It really makes them feel special when they get to eat the whole thing themselves, no sharing required!


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Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

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