Tony and Toren brought me apples from an old man was selling his lovely fruit and veg on the side of the road. When asked what kind of apples, he replied, “Reckon thems bakin’ apples”. So, that’s what I did… well, I made a pie. About to go get some vanilla bean ice cream for this pie ~ ‘nough said!
In a large bowl combine flour, sugar and salt; Cut shortening into flour mixture til crumb forms. Sprinkle the water on, about a tablespoon at a time; stir with a wooden spoon, adding the water just until ball of dough comes together. Gather into a ball, divide in half; cover one half while rolling out the other. On a lightly floured surface, roll dough with a floured rolling pin until it is about 2 inches wider than your pie plate (you will trim the excess later); lightly flour, then fold into fourths; place in pie plate; unfold and press firmly into the pie plate; set aside.
If you choose, you can roll out lattice strips, or your top crust at this point; keep covered.
Heat oven to 425.
In a large bowl mix sugar, flour, cinnamon, nutmeg and salt; give a quick stir with a whisk to combine. Toss in apples using hands; add vanilla and lemon. Carefully place apples into prepared crust; dot with the pieces of butter.
Either cover with the other crust, trimming and crimping the edges, or lay lattice over top. If you do not like a top crust, you can do as the French do and add a crumble (Mix 1c flour, 1/2 dark brown sugar and 1/2 cold butter until crumbly) to the top.
If using full pastry on top, cut venting slits around the dough and cover the edges with foil to prevent overly browned edges; remove for the last 10 minutes of baking. If using the French Apple Pie Crumble recipe, cover entire top with foil until the last 10 minutes of baking.
Bake for 45 minutes ~ cool on wire rack and serve with vanilla ice cream!
ps ~ to the man at the road side selling the apples, Thank you! They are beautiful, tasty and PINK inside! Just lovely! V
Oh, one more ps: please do not throw your trimmed dough scraps away! Make some little nutella or berry mini ravioli! Bake at 425 for 12-15 minutes.
Just before Tony left for his deployment last time (back when it seemed we were only eating grilled tacos with nopalitos or just wilted spinach with garlic and tomato), we made a healthy life-style change with P90x2. The program whipped our behinds for the first 3 weeks, but then we noticed it was also whipping us into shape! Wow, a program that has great tasting food, and gives the promised results as long as we were willing to put in the work. We stuck it out for the whole 90 days ~ and even use parts of it in our workout and eating now ~ hence the life-style change. One of the better, more versatile items in the food plan was the turkey, egg and brown rice muffins. These are easily made with a variety of veg from the market or garden. Today I added some ground flax and a little cheese and shredded zucchini ~ yum! This is a great use of leftover rice, barley or quinoa.
Brown rice, turkey & egg muffins
Preheat oven to 350; spray two 12-count muffin tins with non-stick spray.
Heat 1 T olive oil in a large skillet; sauté onion and garlic 4 minutes over medium heat. Add crumbled ground turkey, stir occasionally, cooking until no pink remains; season with s & p, oregano and crushed red pepper. Remove from heat to cool slightly. In a medium bowl or 4 cup measuring cup with spout (this makes it SO much easier to pour into muffin tins!) beat the eggs with a pinch of salt & a twist from a pepper mill. Now comes the fun part! Toss the cooled rice into the turkey mixture; add zucchini, flax and cheese; stir to combine. Using a spring loaded ice-cream scoop, place 1 scoop of turkey mixture into each prepared muffin tin. Pour a scant 1-2 T of egg mixture over top; Top with additional cheese if you like. Bake for 22-25 minutes; Remove from heat and watch them disappear! If you would like, freeze part of the muffins to have an easy, on-the-go snack!
Here’s to your health! Enjoy ~ v
Originally posted on delectablediction:
10 tablespoons butter (softened),
¾ cups granulated sugar,
½ teaspoon vanilla,
1 ¾ cups all-purpose flour,
¼ teaspoon salt,
2 teaspoons baking powder,
1/3 cup Nutella.
¾ cups Nutella,
6 tablespoons unsalted butter (softened),
¾ cups powdered sugar,
¼ cup heavy cream.
Preheat oven to 325 degrees. Line 12 muffin tins with paper liners. Cream together butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, until fully incorporated. The batter will most likely look lumpy, which is fine. Add vanilla. Stir in flour, salt and baking powder until batter is smooth and all flour is blended. Fill each liner with batter. Cups should be about ¾ full. Top each with a little spoonful of Nutella. Using either a toothpick or knife, swirl Nutella, folding some of the batter up and over the Nutella. Bake for about 20 minutes. Cool…
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Here’s one way to stay active! Love sharing with you all!
Originally posted on delectablediction:
This cake originally is Mexican Hot Chocolate Cake, but I’ve made this cake so often for Tony’s 1st squadron, I ended up calling it CMS Cake.
1 cup unsalted butter,
1/4 cup unsweetened cocoa powder,
1 cup water,
2 cups flour,
2 cups sugar,
1 tsp baking powder,
1 tsp cinnamon,
1/2 tsp crushed red pepper flake,
1/2 cup buttermilk,
2 eggs, lightly beaten,
1 tsp vanilla.
Combine flour, sugar and baking powder in a large bowl. Combine butter, water and cocoa in a medium saucepan. Bring to a low boil, stirring constantly, until butter melts. Stir in cinnamon and red pepper flake. Pour hot mixture over dry ingredients, stir just until smooth. Stir in buttermilk, eggs and vanilla. Pour batter into prepared (parchment paper and non-stick spray) 13×9 inch pan. Bake at 350 F for 30 – 35 minutes. While cake is baking, prepare icing.
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I have been out of my house for more than two weeks now – the first week, I was trying to get used to a paired down kitchen (I do not like it, Sam I am!) and this last week, I have been at a Denver hotel for a training… I am tired of rice cakes and hummus (what?), and apples with peanut butter… I am inspired to get in my paired down kitchen – I will let you know what I come up with – love and good food – v
“One must always welcome guests sincerely, with a certain effusion of the heart, for when they come to your table they must already be happy with you.”
‘La Petite Cuisine’, du baron Brisse (1870)
Tony and I have been watching a lot of Chef Anthony Bourdain on Netflix lately. It satisfies Tony’s love of history, my love of food, and both of our love of travel. We viewed all the Middle Eastern selections over the last week, so it was only natural I make something from the region.
On the menu today:
hummus and chapati
grilled chicken, basted in yogurt sauce… with lots of garlic
grilled corn with spicy tarragon butter
I’ve posted recipes for tabbouleh, hummus and chapati, so I won’t do a repeat, But this yogurt marinade? ~ I NEED to share with you… as you’ll see in the photos, the marinade allowed for beautiful grill marks ~
We used 1/2 pound thin, boneless breast and 1 pound boneless, skinless thighs
On a rimmed baking sheet, cover bottom with plastic wrap; drizzle with olive oil; place chicken on baking sheet and set aside. In a medium bowl, combine all ingredients; whisk until smooth. Separate 3 T into a smaller dish, so as not to contaminate entire yogurt sauce. Brush chicken, dipping from the smaller bowl; cover with plastic wrap, refrigerate until grill is nice and hot. Grill chicken until no longer pink inside. Serve with reserved sauce… trust me, it sounds simple ~ but SO full of flavor!
Little and lasting is better than much and passing — Moroccan Proverb
Late summer in New Mexico, every air wave carries the distinct, heavenly aroma of Hatch green chile roasting in back yards, grocery stores, even makeshift road-side stands… These green gems are found in chile stew (green chile stew), hamburgers (green chile-cheese burger), pork laden green chile, green chile-chicken enchiladas, relleno… I could go on and on.
The combo of my husband and I worked out well ( New Mexican and Italian), why not a pesto? This pesto is lovingly embraced in a spice-brined chicken breast, oozing with creamy cheese, all wrapped up with bacon… Need I say more?
2 T cumin
1 T Coriander
2 T chili powder
2 T garlic powder
4 T salt
4 T brown sugar
2 tsp parsley flake
2 T olive oil
1 cup basil
½ cup Hatch green chile
3 cloves garlic
½ cup pine nuts, toasted
½ cup monterey jack cheese (mild white cheese of choice)
2 boneless, skinless chicken breast, cut in half lengthwise
Combine 1 T of each of the following in a gallon freezer bag: cumin, coriander, red pepper flakes and oregano. Add 3 T kosher salt and 4 crushed cloves of garlic.
Place chicken in the bag and cover with water.
Turn the bag several times until the mixture is combined and chicken is coated.
Refrigerate for at least 2 hours.
Combine 1/2 c basil, Hatch chile or 1-2 cans green chile, and 3 cloves garlic in blender or food processor and blend till smooth. If you want, you can add 1/2 c Parmesan cheese to intensify flavors.
Add toasted pine nuts, salt and pepper to the blender and give it a rough pulse.
Preheat oven to 400 degrees.
Remove chicken from bag and pat dry. Pound out chicken breasts;
layer pesto and shredded cheese on flattened breast. Wrap with slice of turkey bacon, close with toothpicks.
In a small bowl, combine remaining spices and brown sugar, add 1-2 T olive oil and stir to make a paste.
Top chicken with the herb paste. Bake for 20-25 minutes at 400 degrees. (Will work on a grill, too, but the thought of all that gooey cheese slipping through the grill grate just breaks my heart!)
What did the lettuce say to the celery?
– Are you stalking me?
Recently, my friends have found themselves with zucchini galore! In an attempt to help them out, I am posting some beloved zucchini recipes. Hope you enjoy!
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup buttermilk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini
1/2 cup shredded carrot
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners’ sugar
In a large bowl, beat the eggs, sugar, oil, buttermilk and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini and carrot.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.
Hey folks – one of the funniest, sweetest young ladies I know has asked me to share my favorite salsa recipe – here you go Tyler – have a sweet n spicy night!
6-8 tomatillos, papers removed, washed & diced
1 onion, diced
1 jalapeño, finely diced
6 cloves garlic, minced
1/4 c sugar
Juice of 4 limes
1 bunch cilantro, finely chopped
Mix all of the ingredients in a medium dish; serve with chips – devour
Note: this salsa only gets better with time – enjoy!