Wednesday, February 3, 2010

Apple Crisp

Mmmm, apple crisp. What's not to like! When I'm ready for a simple, quick version of an apple pie, this is what I turn to. Now, if you've made my streusel topping from the last post, this is going to be super easy for you to make!

Apples. I use one per person. These happen to be honeycrisp, my favorite apples ever. Followed closely by fuji and golden delicious. Why isn't it fall so I can go apple picking?

Peel those babies and cut them into quarters. Then I slice the quarters into thirds, and all the thirds in half.

So now we have a nice little pile of apples. I couldn't help but eat a few pieces before I coated them in the streusel.

Take the streusel and coat the apples. Use enough to coat them lightly, and you can add a touch of citrus juice to make it more moist. I use orange, because I never have lemons sitting around.

Place the apples into ramekins.

Then coat them with more streusel! See, it's good that streusel recipe makes a lot. Put them in the oven and when they come out, they're going to be delicious.

If you're going to add vanilla ice cream (like I always do), or even if you're not, let them sit for at least 15-20 mins. Those suckers are hot. We're always to eager to eat them, so I wrap the ramekins in paper towels so we won't burn our hands while we eat them. If we burn our tongues, that's a different story.

Apple Crisp

2 Apples, peeled and sliced into chunks
Streusel Topping
Splash of orange juice
More cinnamon and nutmeg, if you care to dare!

Pre-heat the oven to 350 degrees. Grease 2 ramekins.

Mix the apples with the streusel topping, splash of orange juice, and more cinnamon and nutmeg if you like. Toss together and spread evenly into the ramekins.

Add additional streusel on top to cover. Bake in the oven for 45-50 mins. Let rest for 15-20 mins or until cool enough to eat. Top with ice cream if you desire.

Streusel Topping

So I'll just put it out there. I love anything that has a streusel topping. Something about that crunchy, sweet deliciousness just does it for me. I decided it made more sense to make a lot of it, and put it in the freezer for use when needed. You should also. Everyone should have some on hand for emergencies :P

I make it in the food processor. It's just easier. Take the butter and cut it into cubes. Then put it in the processor bowl.

Throw in the sugars. I use a mix of brown and regular granulated.

Pulse it together until it's just grainy looking, and there aren't large chunks of butter.

Add in the flour, cinnamon and nutmeg. Now, I have to admit I don't measure my cinnamon and nutmeg. In fact, you could completely not add those at all if you don't like them. But I think streusel should be cinnamonny/nutmegy ( I don't think that's even a word).

Tada! You have streusel!

I stored mine in a simple plastic container. Store it in the freezer. You can use it right out of 
there and it should be fine. Wait, it'll be more than fine. It'll be great!

Streusel Topping

1 & 1/4 C White Sugar
1 & 1/4 C Brown Sugar
1 & 1/4 C Butter, chilled and cut into cubes.
1 & 3/4 C Flour, Plus 2 TBL
Cinammon and nutmeg, to taste.

Place the butter, brown and white sugar into the food processor. Pulse it together until crumbs form. Add the flour and spices. Mix until incorporated. Store in the freezer.

Friday, January 29, 2010

Mini Meatloaf

I started making these mini meatloaves a few years ago. They're easy to make and yummy. The sizes are perfect for portion control, and there are no burnt, dried corners. Give them a try!

Here's the meat. I use part pork and beef. 

Here's our ingredients. Minus the bread crumbs. I usually use a mix of panko and regular, but my regular were expired!

Before I mixed everything. I mix by hand, and you should too!

Shape the meat into four loaves. 

Sorry for the blurry pic. This is what happens when you try to take a picture with one hand. Anyways, this is the glaze. I use a mix of ketchup, worcestershire sauce, mustard and brown sugar.

Once they're glazed, put them in the oven. They'll be ready in about 35-45 mins, so you have plenty of time to whip up some mashed potatoes to eat on the side.

Give my recipe a try. I used to think I didn't like meatloaf, but I didn't realize how versatile it is. If you don't like certain ingredients, don't add them. If you like others, add those instead. This could work with a ton of different variations, but this is how I like to make it. 

2/3 Cup Ketchup
2 TBL Brown Sugar
1/2 TSP Worcestershire Sauce
1/2 TSP Mustard

1/2 LB Ground Beef
1/2 LB Ground Pork
3 Slices of White Bread, Soaked in Milk and Drained
Panko Bread crumbs
1 Egg
1 Small Onion, chopped Finely
1 Clove of Garlic, minced
Salt and Pepper to Taste

Pre-heat the oven to 350 degrees. Line a pan with tin foil and lightly grease.

Mix the brown sugar, ketchup, worcestershire sauce and mustard in a small bowl until well combined. 

Mix the beef, pork, bread, panko bread crumbs, egg, onion, and salt and pepper until combined. Add in some of the glaze. Separate the meat into 4 equal portions. Mold them into small loaves and place them on the pan. Coat with the remaining glaze. 

Bake in the oven for 45 mins. 

Thursday, January 28, 2010

Strawberry Almond Coffee Cake

I've been wanting to make this cake again for a few weeks, because it's so delicious. It's pretty simple to make, and wonderful to eat. It's light and airy, but sweet and moist because of the cheesecake like filling. 

Let's start by making the base. Start by putting the flour, sugar, and butter in the food processor. Pulse until crumbly. Set aside 1 C of the mixture.

Add in the sour cream, egg, baking soda, baking powder, salt and vanilla and almond extracts.

Mix is all up. It's going to be thick!

Spread the mixture in a greased 9 in. springform pan, pushing the batter up the sides a bit.

Mix together the softened cream cheese, egg, and sugar in a bowl. Mix until well incorporated.

If there are some lumps, don't worry. Mine did too! Go ahead and pour it all into the pan.

Add some teaspoons of strawberry preserves around the cake. Then swirl them in. You can add more after you swirl, to add to the design (which is what I did.)

Add the almonds and the remaining topping. As an alternate, I had also made some streusel topping today, and made my second cake topped with that. 

This is the one with the streusel topping. 

2 & 1/2 C All-Purpose Flour
3/4 C White Sugar
3/4 C Cold Butter, cut into cubes
1/2 TSP Baking Powder
1/2 TSP Baking Soda
1/2 TSP Salt
3/4 C Sour Cream
1 Egg, beaten
1 TSP Vanilla
1/2 TSP Almond Extract

1 8 Ounce Package of Cream Cheese, Softened
1/2 C White Sugar
1 Egg
1/2 C Strawberry Preserves (or any flavor)
1/2 C Slivered Almonds

Pre-heat the oven to 350 degrees.

In a food processor (or large bowl), combine the flour, sugar and cold butter. Mix until crumbly. Set aside 1 cup of mixture. 

With the rest of the crumbs, add the baking powder, baking soda, salt, sour cream, egg and vanilla and almond extracts. Mix well. Spread in the bottom of a grease, 9 in. springform pan. Push some of the batter up on the edges of the pan, about 2 inches. 

To make the filling, combine the cream cheese, sugar and egg in a bowl and mix until blended. Pour over the batter. Add the preserves in teaspoons around the batter. use a knife to swirl it in. Add the rest of the crumbs and the almonds to the top of the cake. 

bake for 55-60 min. Let stand for 15 mins. Carefully run a knife around the edge of the pan to loosen, then remove the sides of the pan. Let cool. 

Wednesday, January 13, 2010

Slow Roasted Chicken

So I've been trying to find a great roasted chicken recipe, and this is it. It comes out so moist, it's falling apart. You hardly need a knife to cut this chicken. 

Here's our spice rub. Easy to make, and probably all ingredients you have in your pantry.

The aromatics. I just cut these into quarters and stuffed them inside the bird.

Before the rub.

And after! Throw it into the oven. Make sure you use a thermometer. I don't have a time for this chicken. It usually takes around 5 hours to cook though, so this isn't a weekday meal (unless you're like me and only have days off during the week!)

Well, well well. Look how nice it turned out.

And dinner is served.

Slow Roasted Chicken

2 Tsp Salt
2 Tsp Paprika
1 Tsp Pepper
1/2 Tsp Onion Powder
1/2 Tsp Thyme
1/4 Tsp Cayenne Pepper
1/4 Tsp Garlic Powder

1 Onion, quartered
1 Lemon, quartered
3 Garlic Cloves

1 Roasting Chicken (about 4-5 Pounds)

Pre-heat the oven to 250 degrees.

Mix together all the spices in a small bowl. Rinse and dry the chicken. Rub the chicken with the spice mixture, inside and out. If you have the time, let marinade in the fridge for 4-6 hours, or overnight. If not, just go ahead and stuff the cavity with the onion, lemon and garlic.

Place the chicken in a roasting pan. Insert a thermometer into the deepest part of the chicken. Cook until an internal temperature of 175 degrees. Let rest for 10 mins to finish cooking and reabsorb juices. Carve and serve.