- 2 large or 3 small apples (peeled, cored, and very thinly sliced)
- 1/4 cup brown sugar (packed)
- 3/4 teaspoon cinnamon
- pinch nutmeg
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 4 tablespoons butter (melted)
- Heat the oven to 425 F. Put a cast iron or oven-proof 9- or 10-inch skillet in the oven.
- In a bowl, combine the apple slices with brown sugar, cinnamon and nutmeg; toss gently to coat well.
- In another bowl, whisk flour with salt.
- In a large cup or small bowl, whisk together the eggs, milk, vanilla, and 1 tablespoon of the melted butter.
- Carefully take the hot cast iron pan from the oven, set it on a cooling rack, and add remaining butter; swirl to coat the bottom of the pan. Careful – it may spatter.
- Arrange apple slices over the bottom of the pan.
- Pour batter over apple slices.
- Bake for 25 to 30 minutes, until puffed and lightly browned.
This would make a great dessert with a little ice cream on top.
6 red potatoes, peeled and cubed
2 (11 ounce) cans whole kernel corn, drained
1/2 cup chopped green bell pepper
1/2 cup chopped sweet onion
1 tablespoon red pepper flakes
2 cups vegetable or chicken broth
1 cup heavy cream
salt and pepper
Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes; drain. Meanwhile, saute onions and green pepper in butter. (If you like a thicker broth, add 1 tablespoon flour to the butter and onions and heat to foamy. Add 1 cup broth and whisk until thickened.) Combine potatoes, corn, bell pepper, onion, red pepper flakes and vegetable broth. Bring to a boil, simmer 5 minutes; remove from heat. Add cream and heat over low heat for 5 minutes; do not boil. Season with salt and pepper to taste.
Posted in Main dish, Recipes
2 tablespoons canola oil
8 ounces shallots, sliced (about 2 cups)
1 6-ounce package sliced mushrooms
2 tablespoons sugar
2 tablespoons red wine vinegar
1 750-ml bottle Pinot Noir or other dry red wine
1 14-ounce can low-salt chicken broth
1 14-ounce can beef broth
2 fresh thyme sprigs
1 1/2 teaspoons whole black peppercorns
1 Turkish bay leaf
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.
Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)
- 1 tbsp. extra-virgin olive oil
- 1 tbsp butter
- 1 onion, chopped
- 2 bell peppers, chopped
- 1 jalapeño chili, finely chopped
- Kosher salt
- Freshly ground black pepper
- 1 lb. boneless skinless chicken breasts or thighs, cut into 1″ pieces
- 6 oz. andouille sausage, sliced
- Optional: 3/4 pound ham, cut into 1/2-inch pieces
- 4 cloves garlic, minced
- 1/4 teaspoon ground cayenne pepper
- 1 tablespoon Old Bay or Creole Seasoning
- 2 tbsp. tomato paste
- 1 tsp. dried oregano or 1 tablespoon fresh, chopped oregano
- 2 bay leaves
- 3 cups chicken stock
- 1 (15-oz.) can diced or crushed tomatoes
- 1 1/2 cups long grain rice
- 1 lb. medium shrimp, peeled and deveined
- 2 green onions, thinly sliced
In a heavy large Dutch oven over medium heat, heat oil & butter. Add onion, jalapeno, and bell peppers and season with salt and pepper. Cook until soft, about 5 minutes, then stir in chicken and season with salt, pepper, and oregano. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, ham (if using), garlic, and tomato paste and cook until fragrant, about 1 minute more.
Add chicken broth, crushed tomatoes, rice, and remaining seasonings. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes.
Add the shrimp and cook until pink, 3 to 5 minutes.
Stir in green onions just before serving.
- 3 ears of corn, cooked & shucked or 1 can whole kernel corn, drained
- 1 can black beans, rinsed and drained
- 1 or 2 tomatoes, finely chopped
- 1/2 red onion, finely chopped
- 1/4 cup minced fresh cilantro
- Optional: 1 medium jalapeño, ribs and seeds removed, finely diced
- Optional: 1 medium avocado, pitted, peeled, and diced
- 1 clove garlic, minced
- 2 teaspoons sugar or honey
- 2 tablespoons rice wine, balsamic or cider vinegar
- 2 tablespoons olive oil
- 3 Tablespoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon chili pepper or paprika or both
Mix together the salad stuff. Blend together dressing stuff. Combine.