Carmel-Pecan Apple Pie

I got this awesome magazine with some absolutely awesome recipes for desserts.  I wanted to make them all, but chose this one. It is not a healthy choice, so eat with caution. I had one small piece with some ice cream two nights ago and haven't had any since.  May have a piece tonight though.   It is decadant. You'll love the smell in your kitchen as this bakes in the oven.  Smells of home.   Comes from Taste of Home Fall Baking Magazine


Printable Version:

https://sites.google.com/site/whatscookingattheedwards/pizza-dough


Ingredients:
7 cups sliced peeled tart apples (I used Granny Smith)
1 teaspoon lemon juice
1 teaspoon vanilla extract
3/4 cup chopped pecans
1/3 cup packed brown sugar
3 tablespoons sugar
4 1/2 teaspoons ground cinnamon
1 tablespoon cornstarch
1/4 cup carmel ice cream topping room temperature
1 unbaked pastry shell (9")
3 tablespoons butter, melted
Streusel Topping:
3/4 cup all-purpose flour
2/3 cup chopped pecans
1/4 cup sugar
6 tablespoons cold butter
1/4 cup carmel ice cream topping, room temperature
Directions:
In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugars, cinnamon and cornstarch, add to appkle mixture and toss to coat.
Pour carmel topping over the bottom of the pastry shell, top with apple mixture (shell will be full). Drizzle with butter.
In a small bowl, combine the flour, pecans, and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
Bake at 350 degrees for 55-60 minutes or until filling is bubbly and topping is browned. Immediately drizzle with carmel topping. Cool on a wire rack.

Chicken, Ham, and Vegetable Chowder w/ Amish Bread

I've made this soup 4 other times, and I have probably posted it, but it was in 2009 when I made it last. So itis time again. This is a great soup, and the Amish bread has also been posted. The picture came out a little fuzzy, but it is gone so I won't be making another picture until I make it again.
I made this soup for a friend and he doesn't like any vegetable that is red, so I used green bell pepper.  The soups is a recipe from "The Big Book of Soups and Stews by Maryana Vollstedt and the bread is from Allrecipes.com

Printable Version for Chowder:
https://sites.google.com/site/whatscookingattheedwards/chicken-ham-and-veg-chowder

Ingredients:
1 talbespoon vegetable oil
1 cup chopped onion
1/2 red bell pepper, seeded and chopped
1 cup cooked cubed ham
2 boned, skinned chicken breast halves (about 1 pound) cut into bite-sized pieces
2 large russet potatoes (about 1 1/2 pounds) peeled and cubed
4 cups chicken stock or broth
1 zucchini, unpeeled, quartered lengthwise and sliced
1 cup corn kernels, fresh or frozen
1/2 teaspoon dried thyme
1 teaspoon salt
Freshly ground pepper to taste
3 tablespoon all-purpose flour
1 cup milk
copped parsley for topping
Directions:
In a large Dutch oven over medium heat, warm oil. Add onions and bell pepper and saute' until tender, about 5 minutes. Stir in ham and chicken and cook for 5 minutes. I drained the greese at this point, but it is not in the recipe. Add poataoes and stock. Bring to a boil. Reduce heat to medium-low and simmer, covered, 10 minutes. Add zucchini, corn, thyme, salt, and pepper. Cook, covered, until vegetables are tender and chicken turns white, about 10 additional minutes.

Printable Version for Bread:
https://sites.google.com/site/whatscookingattheedwards/amish-bread
Amish Bread:
2 cups warm water (110 degrees F)
2/3 cup white sugar
1 tablespoon and 1 1/2 teaspoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil (I use Canola oil)
6 cups bread flour or all purpose-flour
Directions:
1. In a large bowl, dissolve the sugar in warm water; add yeast. Allow to proof until yeast resembles a creamy foam. (about 5 minutes)
2. Mix salt and oil into the yeast. Work in 5-6 cups flour. Knead dough on a lightly floured level surface until smooth. Place in a well-oiled bowl, and turn dough to coat the entire surface. Cover with a damp cloth. I just cover it with a clean cup-towel to keep in clean. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9" X 5" loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake 350 degrees F for 30 minutes.


In a cup or small bowl, blend flour and milk. Add to soup and stir until slightly thickened, about 2 minutes. Ladle into bowls and sprinkle with parsley.

Indian Creamed Spinach & Roasted Root Vegetables

Jud made some bbq thighs out on the grill and I made the sides. I have always loved creamed spinach and this is a little different in the addition of coriander and cumin. I put these in individual bowls so the cream wouldn't spread all over the plate.  Roasting vegetables are my favorite way to prepare almost any vegetable. Could that be, because Jud usually grills them outside in our grill pan.
 

Ingredients for Creamed Spinach

1 tablespoon butter

1 medium onion, finely chopped

2 teaspoons peeled and minced fresh ginger

2 garlic cloves, minced

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/8 teaspoon ground red pepper (cayenne)

2 bunches (10-12oz. each) spinach, washed and dried very well

1/2 teaspoon salt

1/4 cup whipping cream
Method:

1. In a 5-quart Dutch oven, melt butter over medium heat. Add onion and cook, stirring often, 5 minutes, or untiltender. Add ginger, garlic, coriander, cumin, and ground red pepper. Cook 1 minute

2. Increase heat to high. Add spinach and salt; cook, stirring, 2-3 minutes, just until spinach wilts. Stir in cream and boil 2 minutes, until thickened.
Ingredients for Roasted Vegetables:
You can use almost any vegetable that you like. I used butternut squash and cauliflower. I used only as much as I would eat in one meal (1/2 cauliflower and 1/2 small butternut squash)
2 Tablespoons extra virgin olive oil
salt and pepper to taste. 
Method:
I usually cut-up the vegetables into bite-size portions and place in a large bowl. Then I add about 2 tablespoons of extra virgin olive oil , salt and pepper.  I use my hands to make sure all the vegetables have some oil on them.  Then I spread them out onto a large baking sheet. Cook 400 degrees about 20-30 minutes. This will depend on how many vegetables and how small you cut your vegetables.

Cuban Style Pork Chops

I never would have thought to put the pickles on top of this pork chop, but it really added. You could certainly just serve the pickles on the side, but I did do this part like the recipe.  I am always changing the recipe and this was no exception.  It called for you to butterfly the pork chop and then fold over the meat, but I didn't want that much meat so I just had Jud grill them on one side and then he flipped them and I topped them with the ham, swiss cheese and pickles.  I will write the recipe like Bobby Flay from Food Network suggested.

Printable Version:
https://sites.google.com/site/whatscookingattheedwards/cuban-style-pork-chops

Ingredients

• 3/4 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1/3 cup coarsely chopped fresh oregano leaves
• 6 cloves garlic, coarsely chopped
• 1 teaspoon ground cumin
• 1/4 cup canola oil
• 4 (8-ounce) pork chops, butterflied and thinly pounded
• Salt and freshly ground black pepper
• 8 (1/4-inch) thick slices Swiss cheese
• 8 (1/4-inch) thick slices boiled ham
• 2 sour dill pickles, thinly sliced (need about 16 slices)
• 2 tablespoons chopped cilantro leaves
• 1/4 cup olive oil

Directions

Heat the grill to high.

Whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tablespoons oregano, the garlic, cumin, and canola oil in a large baking dish. Add the pork and turn to coat. Cover and let marinate for at least 15 minutes and up to 2 hours in the refrigerator.
Remove the pork from the marinade and pat dry. Place the chops on a flat surface, cut-side up and season with salt and pepper. Place 1 slice of cheese, 2 slices of ham, a few slices of pickle and another slice of cheese on 1 half of the chop. Fold over brush the top with oil and season with salt and pepper. Repeat with remaining ingredients.
Place the chops on the grill, oil side down and grill until golden brown, 3 to 4 minutes. Flip the chops over and continue grilling until the bottom is golden brown and the cheese has melted, 2 to 3 minutes longer.
Whisk the remaining orange and lime juices, oregano, and the cilantro with the olive oil and salt and pepper, to taste. Spoon over the chops and serve.

Chicken Francese and Egg Tagliatelle

http://www.foodnetwork.com/recipes/rachael-ray/chicken-francese-and-egg-tagliatelle-recipe/index.html

I really liked this chicken.  I used chicken tenders instead of the chicken breasts it calls for in the recipe.  I made 10 chicken tenders and I had 4 left-over for another day.   I also only used 1 egg, about 1/4 cup of parsley, and 1 lemon zest and juice.  I only used 1/2 pound of the tagliatelle and it was plenty. I was out of white wine, so I just used 1/2 cup of chicken stock. There was plenty of liquid.


Printable Version:

https://sites.google.com/site/whatscookingattheedwards/chicken-francese-and-egg-tagliatelle

Ingredients:
1/2 cup parsley
2 anchovy fillets
2 cloves garlic
zest and juice of 2 lemons
salt and fresh ground pepper
1 pound egg tagliatelle
4 skinless boneless chicken breasts
flour for dredging
3 eggs
2 tablespoons extra virgin olive oil
6 tablespoons butter, divided use
1/2 cup chicken stock
1/2 cup dry white wine
Method:
Warm a serving platter in a 250 degree oven. Pile parsley, anchovies, and garlic on a cutting board. Finely chop together. Add lemon zest and set aside. Bring a large pot of salter water to boil. Cook pasta to aldente. Cut into and across the chicken breast and open like a book. Pound very thin. Sprinkle chicken breast with salt and pepper. Dredge in flour. Beat eggs in a shallow dish with a splash of water. Heat 2 tablespoons of extra virgin olive oil and 2 tablespoons of butter over medium-high heat. Dip chicken in egg mixture to coat and saute until cooked through, 2 minutes per side. Transfer to a warm platter. Add butter to skillet if needed to fry a second batch of chicken. Add cooked chicken tothe platter. Add chicken stock, wine, and lemon juice. Simmer until slightly reduced. Add remaining 3 tablespoons butter and stir until melted. Add chicken to sauce, turning to coat the chicken. Return chicken to the platter. Add 1/2 of the parsley-anchovy gremolata to sauce, and then add the cooked pasta. Toss 1-2 minutes. Garnish chicken with remaining gremolata and serve along with the pasta.

Portuguese Soup

We always grade our soups for the week and this one got a 10+.  I think that is a first.  We both loved this soup.  It was one in my cookbook that I have had for years and decided to try one that I hadn't tried before.  That taught me a good lesson; try new soups.  From The Big Book of Soups and Stews by Maryana Vollstedt




Printable Version:
https://sites.google.com/site/whatscookingattheedwards/portuguese-soup


Ingredients:
6 cups chicken stock or broth
1 yellow onion, chopped
3 garlic cloves, chopped
1 pound kielbasa sausage, cut into bite-size slices
2 medium russet potatoes (about 1 pound), peeled and diced
1 can (15oz.) kidney beans, drained and rinsed
1 can (14 1/2oz.) whole tomatoes, coarsely choppped, with juice
2 tablespoons tomato paste
1/2 head (1 pound) cabbage, shredded
1 carrot, diced
12 stalks celery, diced
1/2 green or red bell pepper, seeded and chopped
1 turnip, peeled and diced
1/4 cup chopped parsley
In a large soup pot, combine all ingredients excpet parsley. Bring to a boil. Reduce heat to medium-low and simmer, covered 1 hour, stirring occasionally. Uncobver and simmer until flavors are blended, about 30 minutes longer. Stir in parsley before serving.

Broiled Tilapia with Mustard/Chive Sauce

I am always looking for ways to get more fish in our diet and this is a good sauce to use with the fish.  I think sour cream may get my vote instead of the yogurt, but the yogurt was good.  I didn't have any chives and was going to use scallion tops, but I forgot. The color would have been better for a picture and the onion taste would have been nice.  There is always next time.
Food Network - Giada De Laurentiis


Printable Version:
https://sites.google.com/site/whatscookingattheedwards/broiled-tilapia-with-mustard-chive-sauce

For Fish:
Use as many fish as you have people.  Since it was just Jud and me I will give you that recipe.
2 tilapia filets
extra virgin olive oil for drizzling
salt and pepper to taste
Ingredients for Sauce:
1/4 cup full-fat Greek yogurt
2 teaspoons agave nectar or honey
1 teaspoon dijon mustard
1/4 cup lemon juice- 1 lemon
2 T fresh chives
salt and pepper to taste
I always use the zest of the lemon when I use lemon juice
Method for fish:
Spray a baking dish with cooking spray and set aside.
Drizzle the fish with extra virgin olive oil on both sides and season with salt and pepper to taste.
Arrange the filets in a single layer and broil 6-8 minutes.  Set aside to cool.
Method for the Sauce:
Add all ingredients in a small bowl and mix until smooth.  Drizzle over cooked tilapia just before serving.