Caramel Apple Crostada

Sometimes I want pie, but without all the work.  A crostada fits that need.  It's quick and easy to make, but still provides all the deliciousness of an actual pie.  Apples work particularly well, but I have also used peaches and berries.  You don't want to use a fruit that is going to make too much sauce, since this crust isn't much of a barrier.

Here's what you'll need:

crust for a 9" pie (homemade or bought)

3 apples, about 2 cups

1/4 c sugar

1/2 tsp cinnamon

pinch salt

1 TBSP flour

1/3 c caramel sauce (homemade or bought)

Heat oven to 375.  Line a sheet pan with parchment. Place pie crust on center of pan, set aside.

Get your apples ready.  I normally use granny smiths since I like the tartness, but this time all I had were these gala apples.  Peel and core the apples, then slice into extra thin slices.

 Put the apple slices in a bowl.  Add the sugar, cinnamon, salt and flour.  Stir until the apples are well-coated.

Spread most of the caramel sauce over the pie crust, leaving about 1" all the way around.

Pile up the apples in the center of the caramel.  Not need to make them flat.  It works better if they are higher in the center.  Then the juice can run down into the crust.

Drizzle the remaining caramel over the top of the apples.

Moisten the edges of the pie crust with water.  This will better help it stick to itself.  Begin folding the dough up and over the apples, leaving the center open.

Bake at 375 got about 30 minutes, until the apples are soft and the juice just begins to bubble.

Serve warm or cold, with ice cream or whipped cream.  Serves 6.

Enjoy!

Chicken Corn Chowder

Nothing beats a thick, creamy chowder on a blustery day.  This chicken and corn version is pretty quick, and really delicious.  You can even make the stock ahead of time and freeze it, which will speed up the prep even more.

Here's what you'll need:
2 chicken breasts, on the bone
3 carrots, quartered
1 onion, quartered
3 celery ribs, quartered
2 cloves garlic, chopped
3 sprigs fresh thyme
1 bay leaf
8 c water
1 tsp salt
1/2 tsp pepper
3 large potatoes, diced
1 bag frozen corn
1/2 c flour
1/3 - 1/2 c water
1/2 c half & half
salt and pepper, to taste

In a large pot, combine the chicken, carrots, onion, celery, garlic, thyme, bay leaf, water, salt and pepper.

Bring to a boil.  Reduce to simmer and cook until the chicken is cooked through, about 30-40 minutes.

Transfer chicken to a plate.  Pour the broth through a colander put over a bowl.  This will separate the vegetables and aromatics from the broth, while keeping the broth.

Return the broth to the pot.  Add enough water to measure 8 cups.

Add the potatoes and cook 5 minutes.

Add the corn.  Return to boil, then cook until potatoes are tender.

In a small bowl combine the flour with enough water to make a smooth slurry.

Stir the slurry into the soup, stirring well so that it thickens the sauce without forming little dough balls.
Add the half & half.

Heat through. Adjust the seasonings with salt and pepper.  Serves 6.

Enjoy!

Garlic-Lime Shrimp Tacos

After a very busy week full of either the hubby or me being gone over dinner, it was nice to sit down and eat together.  I didn't feel like going "all out", but definitely wanted it to show I put some thought into it.  Then I remembered this dish, so simple, quick and delicious.  Just keep in mind how quickly shrimp cooks (2-3 minutes), so make sure you have all the items ready before you even put the shrimp in the skillet.

Here's what you'll need:
1/2 lb shrimp, peeled and deveined (I used frozen)
1 TBSP butter
1 TBSP olive oil
juice and zest of 1 lime
3 cloves garlic, minced
salt and pepper
1/4 c fresh cilantro, chopped
tortillas, for serving

Combine butter and oil in medium-sized skillet.  Add shrimp and season with salt and pepper.

Add lime juice, zest and garlic.

When the shrimp turn pink, they're cooked.

Toss with cilantro and serve, immediately, in small tortillas with salsa or green taco sauce.  Serves 2.

Enjoy!

Turtle Brownies

Brownies are awesome ALL the time, but when they're turtle brownies, loaded with pecans and dripping with caramel, they're taken to a whole new level.  These are rich, fudgy and absolutely perfect!

Here's what you'll need:
2/3 c vegetable oil
1 12-oz pkg special dark chocolate chips
2 c sugar
4 large eggs
1 1/2 c flour
1 tsp baking powder
1 tsp salt
1 c milk chocolate chips
1 pkg caramel candy squares
1/2 c half & half
1 c pecans

Preheat oven to 325.  Grease a 9 x 13 inch pan.

Combine oil and dark chocolate chips in microwaveable bowl.  Cook at 15-second intervals, until the chocolate is melted.  Stir until smooth.  Whisk in the sugar.

Lightly beat the eggs.

Add the eggs to the chocolate mixture and stir until blended.

Combine flour, baking powder and salt in a bowl.  Whisk to combine.

Put milk chocolate chips in a separate bowl.  Sprinkle with 1-2 TBSP flour mixture.  Stir to coat the chocolate chips.  This helps to keep the chips from sinking to the bottom while baking the brownies. Set aside.

Add the flour into the chocolate mixture in 3 additions, stirring well after each addition.

Fold in the flour-coated chocolate chips.  Stir just until blended.

Pour the batter into the prepared pan.  Spread to even it out.  Bake at 325 for 30-35 minutes, until edges are set and center doesn't jiggle.  Cool on a wire rack.

Combine the caramel candies and half & half in a small bowl.  Microwave at 30 second intervals, stirring well, until the caramel is melted.  Stir until smooth.  Cool slightly-- do not refrigerate.

Roughly chop the pecans.  Drizzle the caramel over the brownies, then sprinkle with the pecans.

Let cool completely before cutting.  Makes 18-24 brownies, depending on size.  Store at room temperature.

Enjoy!

Granola

My mom used to make granola when I was growing up.  But her recipe made such a HUGE amount, that til we finished it, we didn't want anymore.  This recipe is a much more manageable size, and it can easily be altered to your tastes.

Here's what you'll need:
2/3 c brown sugar
1/3 c honey
1/3 c maple syrup
2 TBSP molasses
1 tsp vanilla
1 tsp cinnamon
pinch of salt
4 c oats
1 c wheat germ
1 c coconut
1/2 c Pepita (green pumpkin seeds)
1/2 c flax seeds
1/4 c sesame seeds
1 c raisins
1/2 c craisins
1 c walnuts or almonds, chopped

Preheat over to 275.  Grease large sheet pan.  Set aside.

Combine the first 7 ingredients in a small sauce pan.  Bring to a boil.  Reduce to simmer and cook 5 minutes.

Combine the remaining ingredients in a large bowl.  Stirring well to combine.

Carefully pour the hot mixture over the oat mixture.  Stir well to coat all the ingredients.

Spread the granola on the prepared sheet pan.  Spread into an even layer.

Bake at 275 for 30 minutes, until it's lightly browned.  Set on a wire rack to cool.  Stir a few times as it cools to break up any large pieces.

When completely cool, transfer into an airtight container or zip top bags.  I keep mine in the freezer, and just sprinkle it on what I want, usually yogurt, but also as a cereal with milk.  Makes (about) 3 quarts.

Enjoy!

Mixed Fruit Crumbles

There's something warm and comforting about warm desserts when the weather is so cold.  With so many fruits being available year-round and a wide variety of quality frozen fruits, it's east to whip one up in minutes. I was cleaning our my freezer and I found a bag of frozen blueberries, and I had (almost) a quart of strawberries in the fridge.  I didn't have to think twice!

Here's what you'll need:
2 c blueberries, fresh or frozen
1 quart strawberries, sliced
1/2 c flour
1/2 c oats
1/2 c brown sugar
1 tsp cinnamon
pinch of salt
4 TBSP cold butter
whipped cream, for serving

Preheat oven to 350.
Spray 4 ramekins with cooking spray.

Layer the blueberries and strawberries in the prepared pans.

In a small bowl, combine the flour, oats, sugar, cinnamon and salt.

Use a pastry cutter (or 2 knives) to cut the butter into the flour mixture, until it looks like small peas.

Spoon the mixture over the berries.  Spread to evenly coat.  It may seem like you have too much topping, but as the berries cook, they will let off a lot of liquid.  This crumble will help soak it up.

Bake at 350 for about 45 minutes, until the topping is browned and the juice is bubbling through.

Top with whipped cream (or ice cream) just before serving.  Makes 4 servings.

Enjoy!

Seared Pork Chops and Apples with Roasted Potatoes

I was watching TV today and one of the shows was featuring meals you could make out of stuff you already had in your pantry.  It was so brutally cold outside and I didn't really feel like going out to the store, so this idea inspired me.  Digging through my freezer I found pork chops.  In the fridge there was some oranges, apples and fresh thyme.  The pantry has one sweet potato and one russet potato.  "This is going to be interesting", I thought.  Pork and apples go together.  Apples and sweet potatoes are a no-brainer.  So, here's what I came up with.

Here's what you'll need
2 TBSP olive oil, divided
1 tsp butter
1 russet potato
1 sweet potato
1/4 tsp garlic powder
salt and pepper
6 sprigs fresh thyme, divided
2 pork chops
1/4 c orange juice
2 apples, thinly sliced

Preheat oven to 450.
Cut each potato into wedges.  Place in baking dish.

Drizzle with 1 TBSP olive oil, stirring to coat well.  Sprinkle with salt and pepper.  Sprinkle with thyme leaves from 3 sprigs.

Bake at 450 for 35-45 minutes, until the potatoes are tender, stirring once.

While potatoes bake, heat 1 TBSP olive oil and 1 tsp butter in heavy skillet over med-high heat.

When it's really hot, add the pork chops and sear 1-2 mins.  Turn and sear the other side.  Reduce heat to med-low.

 Add the orange juice and remaining 3 sprigs of thyme.  Cook until the pork is done, 5-7 minutes.

Remove the meat from the pan, increase heat to medium and add the apples.  Cook until the apples are semi-tender, and the sauce has reduced.

Return the pork to the skillet to heat and coat with the sauce.  Serve with the potatoes.  Serves 2.

Enjoy!