Apple Buttermilk Custard Pie

This is an old standby of mine: an apple pie that's better served cold than warm, and definitely doesn't need ice cream. It's been on the blog for almost 3 years now, but in light of a new camera and therefore a better photo, and a recent desire for apple pie, I'm highlighting it today.

Original recipe credit: Cooking Light
yield: 10 servings

Filling:
6 sliced, peeled Granny Smith apples (about 2 lbs)
1 cup sugar, divided
1/2 tsp cinnamon
2 Tbsp flour
1/4 tsp salt
3 eggs
1 3/4 cups buttermilk
1 tsp vanilla

Streusel:
1/3 cup flour
1/3 cup brown sugar
1/2 tsp cinnamon
2 1/2 Tbsp chilled butter

1 9-inch pie crust

1. Preheat oven to 325°.
2. Place apples, 1/4 cup sugar, and 1/2 tsp cinnamon in non-stick skillet. Cook 10 minutes or until apple is tender, stirring occasionally. Pour into prepared pie crust.
3. In medium bowl, combine remaining sugar, 2 Tbsp flour, salt and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325° for 30 minutes.
4. While pie cooks, make streusel. Combine flour, brown sugar, and cinnamon. Cut butter in with a pastry cutter or fork until crumbly. Store in fridge until pie is done baking for 30 minutes.
5. Reduce oven temperature to 300°. Sprinkle streusel over pie. Bake for 40 minutes or until set. Let cool at least an hour before serving.

Braised Balsamic Chicken

I made this for dinner tonight and it. is. yummy. Kind of tangy but not too tangy. Light and healthy. (We ate it over brown rice and with green beans.) Easy. Delicious. I will be making it again.

Original recipe credit: allrecipes.com
yield: 6 servings

2 Tbsp olive oil
1 onion, thinly sliced
1 Tbsp minced garlic
6 boneless, skinless chicken breasts
1/4 tsp pepper
1/2 cup balsamic vinegar
1 14.5-oz can diced tomatoes
1 tsp dried basil
1 tsp dried oregano

1. Heat olive oil in a large, nonstick skillet over medium-high heat. Add onion and garlic; sauté 1-2 minutes. Sprinkle each chicken breast with pepper and place on top of onions/garlic; cook 5 minutes on each side.
2. While chicken cooks, combine balsamic vinegar, diced tomatoes, basil, and oregano in a small bowl, stirring well. Pour over chicken, reduce heat to medium, and simmer 15-20 minutes or until chicken is done.

Barbecue Sauce

Ahh, the elusive quest for a good barbecue sauce recipe. We always liked Sweet Baby Ray's in the States, but here when the desire for barbecue hits I have to make my own sauce. It's taken me a few months to meld various recipes together into one that we like that can be made with things bought here. Finally, success.

yield: 3 cups

1 cup ketchup
200 grams (4/5 cup) tomato sauce
1/2 cup plus 2 Tbsp apple vinegar
1/2 cup plus 2 Tbsp sugar
1/4 cup molasses
1 Tbsp butter
1 tsp Worcestershire sauce
3/4 tsp pepper
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion flakes
1/4 tsp mustard powder
1/8 tsp cinnamon
1/8 tsp chili powder

1. In a medium saucepan over medium-high heat, combine ketchup, tomato sauce, vinegar, sugar, and molasses. Heat until boiling; add remaining ingredients, stirring well to combine. Reduce heat to low; simmer at least 20-30 minutes or until thickened.

Coleslaw

I've been trying for awhile to perfect my coleslaw recipe... something not too runny, not too sweet, not too onion-y (I don't like raw onions), etc. Here's the final result. Yum.

yield: 12 1/2-cup servings

1/2 cup mayonnaise
1/4 cup buttermilk
1/4 cup milk
1 Tbsp vinegar (I used apple vinegar)
2 Tbsp lemon juice
1/4 cup sugar
1/2 tsp salt
1/8 tsp pepper
6 cups shredded cabbage
2 carrots, finely shredded

1. In a large bowl, whisk together mayonnaise, buttermilk, and next 6 ingredients (through pepper). Stir in cabbage and carrots. Refrigerate 1-2 hours before serving.

Tarragon Chicken "Pot Pies"

This is one of our favorite dishes around here these days: it's quick and easy to make, features three food groups, and just tastes fabulous. Even our 14-month-old loves it!

yield: 4 servings

2 Tbsp flour
1 cup milk
1 cup chicken broth
1 Tbsp olive oil
2/3 cup chopped onion
1 lb chicken breast cut into bite-sized pieces
3 carrots, sliced
2 medium zucchini or yellow squash, halved and sliced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp tarragon
4 kaiser rolls*

1. Place flour in a small bowl; slowly add milk, stirring with a whisk until well blended to form a slurry. Add chicken broth, stirring well.
2. Heat oil in a large saucepan over medium-high heat; add onion and chicken. Sauté 2 minutes; stir in carrot and next 4 ingredients. Cover, reduce heat to low and cook 4 minutes. Stir slurry into chicken mixture. Bring to a boil; cover, reduce heat, and simmer until thick (about 10 minutes), stirring occasionally.
3. Cut the tops off of the rolls. Hollow out, leaving 1/2-inch shells. Spoon chicken mixture into each shell.

*You can also use regular French bread...just tear in into pieces and put in the bottom of a bowl and spoon chicken mixture on top of the bread*

Oat Muffins

Mmm... these muffins are SO yummy! They're kind of chewy and not too sweet; perfect for a healthy afternoon snack. I meant to toss in a tablespoon of flaxseed but forgot, and I think they'd be really good with a cup of chopped apples as well.

yield: 12 muffins

1 1/2 cups buttermilk
1 cup oats
3 Tbsp oil
1 tsp vanilla
1 tsp molasses
1 egg
1/2 cup flour
1/2 cup whole wheat flour
1/3 cup sugar
1 tsp baking soda
1/4 tsp salt

1. Preheat oven to 350°.
2. Combine buttermilk through egg in a medium bowl; stir well.
3. Combine remaining ingredients in a large bowl; make a well in center of mixture. Add buttermilk mixture; stir just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until a knife inserted in center comes out clean. Remove from pans; cool on a wire rack.

Chocolate Marshmallow Meltaways

We still have some marshmallows left from the package my mom sent us back in December, and I've been trying to figure out what to do with them. Allrecipes.com did not disappoint. A few minor adjustments to their original recipe and yum. Shannon claims they're better than chocolate chip cookies. Get a full glass of milk, whatever you think, because these are rich and sweet.

yield: 3 dozen

Cookies:
1/2 cup butter, softened
3/4 cup sugar
1 egg
1/4 cup milk
1 tsp vanilla
2 1/4 cups flour
1/2 cup cocoa
1/2 tsp baking soda
1/2 tsp salt
18 large marshmallows, halved

Frosting:
3 Tbsp butter, softened
3 Tbsp milk
3 Tbsp cocoa
1/8 tsp salt
3/4 tsp peppermint extract (option, if you want Chocolate Mint Marshmallow Meltaways)
3 cups powdered sugar

1. Preheat oven to 350°.
2. To prepare cookies, cream together butter and sugar in a mixer on medium speed; add egg, milk, and vanilla, and beat until well combined. In a small bowl, combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to butter mixture, stirring until combined and soft dough forms.
3. Using your hands, roll dough by the tablespoonful gently into balls and place on an ungreased cookie sheet. Flatten dough slightly with your hand. Bake at 350° for 8 minutes. Remove from oven, press one marshmallow half onto the top of each cookie, and return to oven. Bake 2 minutes; remove from oven and cool cookies on a wire rack.
4. To prepare frosting, using a mixer on medium-high speed, combine butter, milk, cocoa, and salt (and peppermint extract, if you choose) in a large bowl. Gradually add powdered sugar, mixing until well combined. Frost cooled cookies. Enjoy with a large glass of milk.