Category: Snacks


Apple Crisp

This is a dessert that always takes me right back to my childhood.  It was my absolute favorite.  My dad loved apples and we always had them in the house, so at least once a week I would ask my mom to make us some apple crisp.  I was ecstatic when I learned to make it myself around the age of 10.  That’s how easy it is.

I like to add twists to most of my recipes, usually.  Updating or tweaking when the mood strikes me, but in this case I kept it basic and simple.  I do not believe something as sacred as apple crisp should be tampered with.  But, if you see fit, add whatever twists or flavors you like to this.  I wont mind…much.  😛

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What you will need:

5 medium baking apples

2 teaspoons cinnamon

2 tablespoons flour

1/4 cup orange juice

pinch of salt

1 cup flour

1 cup sugar (white or brown)

1 cup rolled oats

1/2 cup melted butter

pinch of nutmeg

Method:

  1.  preheat oven to 350 f
  2. Core and slice up the apples.  Peeling them is up to you, I prefer leaving the skins on for added nutrients.  Place them in a bowl with the orange juice.  Generally lemon juice is used to keep the apples from browning, but I was out of lemons, and this worked great.
  3. toss the apples with the cinnamon and flour and a pinch of salt and place in a prepared baking dish.
  4. Mix together the flour, sugar, oats, nutmeg and melted butter until a crumble like texture is reached.  Sprinkle evenly over the apples.
  5. Bake for 45 minutes until the tops is slightly browned and the apples are bubbling underneath.  Let cool slightly before serving.

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This would be great served up with a scoop of vanilla ice cream, some whipped cream, or even just a splash of milk.  Its tangy as well as sweet and is the perfect dessert for a cool fall night.  I hope you enjoy 🙂

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Buffalo Chicken Caesar Salad

ImageIf you’re anything like me, you have a tough time thinking of new and creative things do with chicken.  While thinking of what to make for dinner, I found myself staring blankly at a couple of chicken breasts thawing on the counter.  How on earth am I going to make these exciting and new?  I had  been thinking about also making a Caesar salad to accompany whatever entree I prepared and suddenly I thought of buffalo wings, minus the wing.  The two dishes have always been favorites of mine back in my pub crawling days, so why not combine them into a light, easy meal?   I’m so glad I did!  There is not a leftover in sight tonight.

Recipe:

Dressing:
  • ½ cup olive oil (extra virgin)
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 3 garlic cloves, minced
  • ¼ cup fresh grated parmigiana reggiano (Parmesan cheese)
  • 1½ tbsp anchovy paste (optional, but adds a more authentic taste)
  • 2 tbsp fresh lemon juice
  • 2 tsp Worcestershire sauce
Instructions
  1. In a glass bowl whisk together all the ingredients except the olive oil, until smooth and creamy.

2. Slowly drizzle the olive oil, while whisking. Do not pour the oil too quickly, but instead make sure that it has emulsified           into the rest of the ingredients before pouring in more. Continue to drizzle and whisk until all the oil has been added.

Buffalo Sauce:
1/4 your favorite hot sauce (I used Frank’s Red Hot)
2 tblspn melted butter
Instructions:  Mix together the sauce and butter and keep warm over low heat.
Salad Instructions:  Season 2 chicken breasts with salt and pepper and cook in a 350 f oven until cooked through.  You can also use the bbq here, which will add a nice smokey flavor.  While the chicken is cooking prepare the dressing and buffalo sauce as above.  Set aside.  When the chicken is cooked allow it to rest for at least 10 minutes.  (this keeps your chicken nice and juicy).  Slice it lengthwise and cut into chunks.  Toss the chicken in the buffalo sauce.
Tear up 1 large head of romaine lettuce and wash and dry it well.  Pour just enough dressing on to dress it but not drown it.  (The remaining dressing will keep in the fridge up to a week.)  Top the salad with croutons, bacon bits (homemade if you can) and the buffalo chicken.
Serve and enjoy!
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