Rum Apple Pie

Rum Apple Pie



4 Large Green Sour Apples
1/2 cup butter
1/2 cup light brown sugar
1/4 cup spiced rum
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon nutmeg
1/3 cup flour
1/4 cup almonds


Preheat oven to 375 Degrees



Peel and core all the apples and cut them into thin silver dollar slices. Lightly chop the almonds and add to a large skillet with the butter, cook them for about 3-5 minutes and then add the lemon juice, lemon zest, nutmeg, and rum. Cook this for about 5 minutes. Add the apples and toss in the liquid. Next add the flour and brown sugar and lightly toss until all combined. Cook until the apples become soft. turn off heat and let sit. Add to the slightly baked pie crust.

Topping


1/4 stick of butter
1/2 cup light brown sugar
1 tablespoon sugar
1 package of cinnamon graham crackers

In a small bowl melt the butter then add the brown sugar and sugar. Crush the graham crackers until they are a fine powder. Add them to the rest and mix together. Add to the top of the pie.

Crust

1 cup of butter melted

¼ cup of sugar

2 cups of sifted flour

In a large bowl mix butter, sugar, and flour, until dough is thoroughly mixed together. Spray muffin pan with non-stick spray. Then press an inch ball into a muffin pan forming a mini pie shape. Continue until dough is gone. When you take them out of the oven immediately press the air out of dough while in the pan with a spoon or measuring cup. Set aside to cool. Once the tarts are cooled use a cutting board to cover the top of the muffin pan.  Then turn them over to get the tarts out of the pan.

Roasted Sweet Potatoes with Brown Sugar butter.

Roasted Sweet Potatoes with toasted Walnuts and Brown Sugar Butter




3 Large Sweet Potatoes
4 tablespoons of butter
1/3 cup light brown sugar
1/2 cup chopped walnuts




In a large (3-5 qt.) pan bring about 2 quarts of water to a boil. Add a pinch of salt to flavor the water. Peel and chop the potatoes into bite size pieces about 1/2 an inch each. Parboil the potatoes for about 10 minutes then drain. Pre-heat oven to 400 degrees. Melt two tablespoons of butter in a 9x9 baking pan and make sure the entire bottom is covered. Add the sweet potatoes to the 9x9 baking pan and toss them around in the butter. Sprinkle on the 1/2 cup of chopped walnuts. Place in the center of the oven uncovered for 25 minutes. Then remove and add the other two tablespoons evenly spreading them out in small pieces. Now sprinkle the brown sugar over the top of the potatoes and place back in the oven for another 30-35 minutes. The edges of the potatoes should look lightly browned and the walnuts should be golden. Remove from the oven and toss with a spatula making sure to be delicate. Let cool for 2-5 minutes and serve.

Corn Soup

Corn Soup with Chipotle Peppers and Sun-dried Tomatoes

2 cans cream of corn
1 can whole sweet corn
4 sun-dried tomatoes packed in oil
1 chipotle pepper
1/2 white onion
2 cloves of garlic
olive oil
salt and pepper 


In a blender add one can of cream of corn, 3/4 of the can of whole sweet corn, garlic, sun-dried tomatoes, and the chipotle pepper. Blend until smooth. In a large 3-5 quart pot add olive oil and diced onions  along with the rest of the whole corn. Cook on medium high heat until onions are brown. Chop one of the tomatoes into small bits. Add the other can of cream of corn to the skillet with the diced tomato. Add the blended mixture to the pot and stir. Add salt and pepper to taste. Cook on medium heat until the soup boils. Take off heat and serve.

California Chicken

California Chicken

4 bone-in skin on chicken thighs

2 tablespoons olive oil

8-16 oz. water

basil

paprika

salt

alvacado

1 plumb

1/4 habanero pepper

1 clove garlic

1 teaspoon orange preserves

hand full cilantro

1 Whole chive

1/4 teaspoon white wine vinegar

salt

In a large skillet with a lid add the skin side down chicken thighs. Add the 8-16 oz. water and then sprinkle the paprika, basil, and salt over the chicken covering one side. Turn on medium heat and cover with the lid. Once the water in the pan is almost gone add the olive oil slowly and increase the heat to high. brown both sides of the chicken and remove from heat.

For the salsa take the plumb and pit it. Take the hand full of cilantro and finely chop it, and do the same with the chive. In a slap chopper add the plumb cilantro and chive and chop until it is all finely chopped. add to a small bowl. Add in the 1 teaspoon of orange preserves, pinch of salt, and the 14 teaspoon white wine vinegar and stir. Take the habanero pepper and make sure there is no white membrane or seeds on the inside. take the slap chopper and turn it into a paste. Add into the bowl and stir. Let this sit for about 20 minute before serving.

Take the cooled chicken and add about 4 slices of alvacado to the top then top with a spoon full of the plumb salsa. Eat, Enjoy, INDULGE!

Stuffed Poblano Pepper

Serving Size: 1

Pre-heat oven to 400 degrees

1 large Poblano Pepper

1/2 cup orzo

1/2 red habanero pepper

2 baby mushrooms

1 small red potato

1 clove garlic

few sprigs cilantro

salt and pepper to taste

In a small pot add 1.5 quarts of water and a teaspoon of salt and bring to a boil. Add the orzo and let cook fro about 8 minutes. Drain and put aside. Take the potato and chop it into 1/4 inch cubes and add to a small mixing bowl. Take the garlic cloves and chop it until it is finely chopped. Place the garlic in a small piece of foil with olive oil into the oven at 400 degrees for about 10-15 minutes. Meanwhile, take the cilantro, habanero pepper, and mushrooms and chop them into small pieces. When garlic is done place on a cutting board and add a sprinkle of salt, with a fork mash pieces until a paste is formed and add to the mixing bowl with all the other ingredients. Drizzle with a little olive oil and add salt and pepper to taste. Take the bell pepper and carve the stem out of the top using a small knife. take a spoon and scrap out all the white membrane on the inside. Add the orzo to the vegetables in the mixing bowl and combine. Spoon the mixture into the poblano pepper. Place the top back on the poblano pepper and place in the oven for 30 minutes at 400 degrees. Eat, Enjoy, and INDULGE!

Spinach Salad with Asian Style Dressing

Spinach Salad with Asian Style Dressing

1 package fresh spinach

1 carrot

5 slices of wheat french bread

1 tablespoon olive oil

1 teaspoon red wine vinegar

1/4 teaspoon basil

1/4 teaspoon garlic powder

1 lemon

2 tablespoons of hoisin sauce

1 tablespoon teriyaki sauce

1/4 teaspoon ground ginger

Salt and Pepper to taste

In a small bowel mix the hoisin sauce, teriyaki sauce, ground ginger and the juice of one lemon. Set this aside. Peel the carrot and julianne and add to a large salad bowl along with the package of spinach. Place this in the refrigerator. Take the french bread and cut it into cubes. In a skillet douse with olive oil and salt and pepper to taste along with basil and garlic powder. cook on high for about 5 minutes tossing frequently. Lightly drizzle the croutons with red wine vinegar and place in an oven preheated to 350 degrees. Cook until golden brown. once the croutons are done and cooled combine them with the salad and dressing and lightly toss everything together. Eat, Enjoy, INDULGE.

Red Wine Linguini

1/2 cup dry red wine

4 vine ripened tomatoes

1/2 white onion

4 cloves garlic

4 fresh leaves of basil

1/2 teaspoon crushed red pepper flakes

1 sprig of Tarragon

pinch of salt

black pepper to taste

1 bag linguini pasta

In a food processor or blender place the one cup of red wine, the tomatoes quartered, half the onion, the peeled cloves of garlic, basil, red pepper flakes, tarragon, salt, and black pepper. Blend until there are no more large chunks. Place the sauce into a sauce pan and cook on low temperature for about 15 minutes or until boiling. Meanwhile in a large 5 quart pot put 3 quarts of water and add a pinch of salt. Place on medium-high heat until it reaches a strong boil. Add the pasta and cook until done. Drain the water from the pasta and then add the sauce to the pasta and stir. Serve. Eat, Enjoy, and INDULGE.