Recipes

[Zhills]

Easy Individual Cinnamon Apple Tarts

Ingredients:
1 pack frozen puff pastry, thawed
1 egg yolk
1 T. water
3 T. unsalted butter
3 medium apples, peeled, cored and cut into thin slices
2 T. brown sugar
2 t. ground cinnamon
1 t. nutmeg
1 t. ground cloves

Directions:

Defrost puff pastry in the refrigerator for several hours or overnight. 

Adjust baking rack to middle position and preheat oven to 400 degrees. 

Prepare an egg wash by beating one egg yolk with water until thoroughly combined. Set aside. 

Remove thawed puff pastry from refrigerator. Place pastry on a lightly floured surface. Roll dough into a uniform square shape and cut into 4 equal-sized squares. 

Place squares on a large rimmed baking sheet lined with parchment paper. Dock (pierce with a fork) the center of each pastry square and place in the freezer while preparing the apple mixture. 

Melt butter in a saucepan over medium heat. Add apple slices to pan and cook for several minutes until soft, stirring occasionally.  Add brown sugar, cinnamon, nutmeg and ground cloves to pan. Stir to combine, then remove from heat and set aside. 

Remove prepared puff pastry from freezer and spoon 1/4th of the apple mixture into the center of each square. Fold each corner
toward the middle of the square to “close” the pastry, but leave a couple openings to vent.  

Brush puff pastry with egg wash and sprinkle with additional cinnamon, if desired. 

Place the baking sheet in the pre-heated oven on the middle rack.
Bake until pastry is light and puffy, approximately 25–30 minutes.

Next ingredient:  Fresh tomatoes

[PA Mom-mom]

Tomato and Basil Pasta with Chicken

Ingredients:
1 lb. boneless chicken breast - rinsed and patted dry
1 pint grape tomatoes - sliced into quarters
OR
4 Roma tomatoes - diced
1 bunch fresh basil - rinsed and dried
1 can chicken broth or 1/4 cup white wine
2 or 3 Tblsp. extra virgin olive oil
1 lb. spaghetti or linguini
kosher salt and pepper to taste

Directions:

Put the pasta water on to boil. Slice the chicken into oversized strips and sprinkle with kosher salt and pepper. Heat olive oil in a large saute pan over medium-high heat until the oil begins to dance. Sear the chicken quickly on both sides so that a little brown crust forms on the chicken. Remove the chicken and set aside. In the same pan add the sliced and diced tomatoes and cook them, stirring occasionally, until they begin to break down and dry out. They will start sticking to the bottom of the pan. This will take about 5 minutes. Now add the chicken broth and scrape up the dried bits on the bottom of the pan. Allow the broth and tomato mixture to bubble away on medium heat for about 10 minutes until the mixture is reduced by about half. Meanwhile, put the pasta into boiling salted water to cook to "al dente" according to package directions. Also, slice the basil leaves into a chiffonade. Add half of the basil about half way through the tomato cooking time. At the end of the tomato cooking time, add the chicken back to the sauce and return to a simmer for about 5 minutes. When the pasta is ready add it along with the remaining basil to the tomato-chicken sauce and stir to combine. For extra richness finish the sauce with a pat of butter, but this is not necessary. Check for seasoning and serve immediately.

Note: This dish is always fresh tasting, and the grape tomatoes you find in the store are very good even in the dead of winter. But you should also try it in the summer when the tomatoes and basil are fresh from your garden. You could even leave out the chicken if you want to use this as a side dish. Without the chicken, it can also be a vegetarian dish if you use white wine instead of broth.

Next Ingredient: Trout

[GenXmuse]

20 Minute Lemon Sage Rainbow Trout

INGREDIENTS

• Rainbow trout filets (skin on)
• 1 lemon thinly sliced
• Fresh sage leaves
• Olive oil
• Salt & pepper

INSTRUCTIONS

1. Preheat oven to 350 degree.
2. Line a baking sheet with aluminum foil.
3. Drizzle a small amount of olive oil onto the foil. Place the rainbow trout filets on the foil, skin side down.
4. Drizzle olive oil onto the tops of the filets.
5. Sprinkle with salt and pepper.
6. Place thinly sliced lemon wheels on top of the filets.
7. Place fresh sage leaves on top of the filets.
8. Bake in the oven at 350 for about 18-20 minutes.

Next Ingredient: VIDALIA ONIONS

[walker]

This recipe came from my mother and a friend of hers, now both deceased.  I found notes from both of them on this recipe in my mother's collection.  Nothing is exact...sorry.  It is easy and good.

VIDALIA ONION/Chicken Casserole

1-2 VIDALIA ONIONS, sliced thick.....place in bottom of 9x13" baking dish.  Sprinkle generously with poultry seasoning.   Put 4 chicken breasts (or mixed pieces) on top.  Sprinkle again with poultry seasoning.  Cover with a can of Cream of Chicken soup (2 cans if you want more gravy/sauce).  If desired, sprinkle with some shredded cheese.  Bake, uncovered, at 350 for 1 1/4 hours.

NEXT INGREDIENT ..... CREAM CHEESE

[Coquille]

I would make this recipe all the time for my daughter, about 30 years ago.                              

Cinnamon CREAM CHEESE Roll Ups

1 Loaf of thin, white bread, 2/3 bar of CREAM CHEESE (8oz bar) softened, 1/2 cup powdered sugar, 3/4 cup sugar, 1 tbsp cinnamon, 1/2 cup butter, melted.

Cut off the crust of the bread. With a rolling pin, flatten bread. In a small bowl, combine

Cream Cheese and powdered sugar until well blended. In a separate bowl, combine sugar and cinnamon-set aside. Spread 1-1 1/2 tbsp of Cream Cheese mixture onto each flattened bread piece and roll up. Dip each rolled bread into melted butter and then into the cinnamon and sugar mix. Place on an ungreased cookie sheet. Repeat for remaining pieces of bread. Bake at 350 for 16-20 minutes until golden brown. Serve warm.

NEXT INGREDIENT: ROASTED GARLIC

[GenXmuse]

Oven fries with Roasted Garlic

Ingredients

• 3 large Yukon Gold potatoes (1 3/4 pounds), halved lengthwise and cut into 1/2-inch-thick wedges
• 8 unpeeled garlic cloves
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 2 teaspoons chopped thyme
• 1/4 cup parsley leaves

How to Make It

Step

Preheat the oven to 425°. On a large rimmed baking sheet, toss the potatoes and garlic cloves with the olive oil. Spread the potatoes in an even layer, cut sides down. Season with salt and pepper and sprinkle with the chopped thyme. Bake for about 30 minutes, or until the potatoes are browned on the bottom and very crisp. Peel the garlic cloves. Transfer the potatoes and garlic to a platter, sprinkle with the parsley leaves and serve.

Next Ingredient: HEAVY WHIPPING CREAM 

[Coquille]

@GenXmuse I have made those potatoes before but why the unpeeled garlic cloves? When I make them with the peeled cloves, they don't burn. To make them in your recipe would be easier. Thanks.

[Coquille]

NEXT INGREDIENT :  HEAVY WHIPPING CREAM

[GenXmuse]

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@Coquille wrote:

@GenXmuse I have made those potatoes before but why the unpeeled garlic cloves? When I make them with the peeled cloves, they don't burn. To make them in your recipe would be easier. Thanks.

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Hi Cosquille!

I think the garlic comes out softer when it’s not peeled but I don’t think it matters with the end product.  It’s definitely easier though! 

I wanted to say thank you for checking how I was doing on the other thread. It was closed before I could comment.  You are a sweet presence on this board. I’m feeling great-my eye is still a little wonky and my face is numb or painful, in different places but overall I’m doing very well.  💐🌸💕😊

[GenXmuse]

@Coquille I mean to tell you those cinammon roll ups you used to make your daughter look so good! I’m going to try that out. What a sweet memory!

Next Ingredient-heavy whipping cream