Packing the right snacks for a road trip can make all the difference. Our Make It with Hamilton Beach host, Miranda Malisani, holistic nutritionist and nutrition expert, shares our recipe for delicious dehydrated apple rings and banana chips that will please road trip passengers of any age. Good luck trying to stretch these snacks along your journey – these simple to make and healthy treats won’t last long!
Watch step-by-step as Miranda demonstrates how to make it with Hamilton Beachin your kitchen by watching the video and check out the recipe details below.
Honey Cinnamon Dried Apple Rings & Tumeric Maple Dried Banana Chips
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Honey Cinnamon Dried Apple Rings & Tumeric Maple Dried Banana Chips
Dip apple slices in this mixture and remove any excess dripping. Place each ring on dehydrator tray.
Peel and slice bananas (1/4 inch thick).
In a small bowl mix maple syrup and turmeric.
Add all banana slices to this bowl and mix carefully to cover all pieces.
Place on separate dehydrator tray.
Set dehydrator at 135 degrees F for 10 hours (apples), 11 hours for bananas.
Recipe Notes
Recipe by Miranda Malisani
Miranda Malisani, RNCP is a Toronto based Nutritionist who is recognized nationally for her expertise in holistic nutrition. Her down-to-earth attitude and ability to cater her services to an individual’s needs has made her a leader in the field. Miranda specializes in creating customized nutrition solutions.
Another season, another sheet pan supper. That’s right, these one-pan meals aren’t going anywhere anytime soon. Let’s revisit why we love them so much, shall we? You’re cooking everything on one pan, so there’s minimal cleanup (no complaints here). They’re also easily customizable. Switch out your protein and vegetables to cater to the picky eater in the family or change your recipes with the seasons – like we did for this autumnal, apple-licious sheet pan supper.
To make this seasonal supper, first heat your toaster oven (or standard oven) to 425 degrees. Spray a baking sheet with nonstick spray then arrange sweet potatoes on the pan. You’ll want to give them about a 10 minute head start before the chicken goes in.
While the sweet potatoes roast, cut a long pocket into each of the chicken breasts. Spread dijon mustard into the pockets, then stuff with smoked provolone, spinach, and tangy granny smith apple slices (or whichever variety you picked during your annual trip to the apple orchard). Top with a simple mixture of panko breadcrumbs, oil, salt, and pepper.
Remove the baking pan after 10 minutes and place the chicken breasts on top of the potatoes. Bake for an additional 25 to 30 minutes until the potatoes are fork tender and the panko topping is golden brown.
The apples hidden inside the chicken and the sweet potatoes served alongside paint a portrait of autumn on the plate. The smoky provolone adds a salty surprise that’s a perfect match for the sweet apples. All this dish is missing is a cool fall night to enjoy it on.
Charoset is one of the nine symbolic food elements of the traditional Passover Seder plate. It’s made of fruit and nuts and the texture ranges from that of a thick chutney to a paste. It’s traditionally eaten with matzah crackers and is named after an ancient city in the Hebrew bible. You might also find it spelled haroset or charoses.
There are lots of different ways to make charoset and no two families will prepare it alike, so feel free to alter this recipe to suit your preferences. Some people prefer it with chopped walnuts and apples, like we make it here. Others prefer it in a thicker paste with raisins, figs or dates. Some add chopped almonds or sweet wine, chestnuts or coconut.
Our recipe saves some time chopping by using a food processor to shred the apples. This way, the apples are a little smaller than if they were chopped by hand, and with less work. Walnuts, raisins, sweet red wine (We used Manischewitz to test this recipe.), orange juice and zest, honey and cinnamon are then added. The mixture is combined and then the entire thing rests until the flavours have a chance to meld for a few hours.
To present the charoset, we top it with another quick drizzle of honey so it glistens, and then we sprinkle some more orange zest over the top. It really brightens up the bowl of mixed fruit and nuts after it’s been sitting in the wine and spices. The combination of apples, raisins and cinnamon combined with sweet honey and zesty orange makes a great fruit salad combination for Passover Seder or anytime of the year.
Using shredding blade, with food processor running, add apples to food chute. Process until shredded.
Add shredded apples, walnuts, raisins, wine, orange juice, orange zest, honey and cinnamon to a large bowl. Stir until well blended.
Cover and refrigerate for several hours to blend flavours.
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Whether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 10 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press. Designed to be uniquely simple – there’s no twisting, turning or locking required when assembling the food processor.
