Monday, March 28, 2011

Granny Smith Apple Cobbler

Granny Smith Apple Cobbler

Apple Compote

6 medium Granny Smith Apples
1/2 cup of water
2 TBS of apple cider vinegar
1 TBS of lemon juice
1/2 cup of granulated sugar
1/2 cup of unpacked brown sugar
4 TBS margarine
1/2 cup of unpacked raisins
1 tsp of ground cinnamon
1 tsp of ground nutmeg

+ Put all ingredients into a medium sized sauce pan and put over medium heat. Mix thoroughly.

+ Wash, core, and dice apples (I prefer skin on but you can peal if you like). Add the diced apples to the pan as you cut them so that they don't start to brown. Stir after adding each half apple or so.

+ Cook over medium heat stirring occasionally for 10 - 20 minutes or so. You are looking for the liquid to reduce from a watery liquid to a thin syrup consistency.

Crust and Pan preparation

1 cup of sugar
1 1/2 cups of AP flour
1 tsp of salt
1 1/2 cups of milk
1 stick of butter

+ Preheat oven to 350 degrees F. Spray 13" x 8" baking dish with Pam cooking spray. Cut the stick of butter into chunks and put in the baking dish. Put baking dish into oven as it preheats to melt butter. Remove from oven once butter is fully melted.

+ Mix other ingredients in a mixing bowl until well combined and most lumps are gone. Pour crust batter into the baking dish. Then spoon in the apple compote.

+ Use your judgement here. If you can get all of the compote and liquid in the pan without filling it too full go ahead. There may be more than you need however so don't over fill it and make a mess. (Any extra can be refrigerated and used in oatmeal or on pancakes or frozen until you make cobbler again)

+ Put into the oven and bake for 30 - 40 minutes. If your compote is especially runny it may need more time than this.

+ Turn off the oven and remove. Let stand for 5 minutes before cutting or serving.

Can be served warm or cold. Warm with a scoop of ice cream is delightful.

This recipe serves 8 at 524 calories a serving or 6 at 699 calories pending on how big a serving you like. (as written, if you make substitutions this will of course change).


I hope you enjoyed this recipe. If you cook this I'd love to hear what you thought. Thanks for stopping by and have an awesome day!

Friday, March 11, 2011

Cheesy Southwest Chicken Pasta

Cheesy Southwest Chicken Pasta

1 lb of Rotini Pasta
1 can of Ro-tel Mild Diced Tomatoes & Green Chilies
1 can of Yellow Sweet Corn
1/2 cup of Diced Green Bell Peppers
1 16oz jar of Ragu Double Cheddar Cheese Sauce (Can substitute brand or types as you like)
6 skinless Chicken thighs
2 cups of Shredded Sharp Cheddar Cheese
Seasonings (I use sea salt, black pepper, garlic powder, & poultry seasoning)

+ Preheat the oven to 350 degrees F. Place wire racks on a cooking sheet (or use a broiling pan) and spray with Pam cooking spray.

+ Remove as much of the excess fat & skin as possible from each chicken thigh. lay them out upside down on the cooking rack assembly you've prepared. Liberally coat with Seasonings, turn each piece over and coat the tops with Seasonings as well.

+ Put in oven for  about 30 minutes. (Your oven may vary.)

+ About 10 minutes before the chicken is done start boiling your pasta water. Cook pasta as you normally would and drain once its done.

+ Turn off oven, remove pan, and set aside to allow chicken to cool to the touch.

+ Put 2 to 3 tablespoons of margarine (or butter) in the pot you cooked the pasta in. Pour in the cheese sauce, Ro-tel, corn, & bell peppers. Stir and leave on a medium low heat.

+ Once the chicken is cool enough to handle. Pull it apart by hand (being sure to remove any bones and grizzle) shred into small pieces and dump into the pot as you go.

+Once all the chicken is shredded and in the pot give it a stir and pour in the cooked pasta. Stir again thoroughly and serve.

+ Top each bowl full with the shredded sharp cheddar cheese.

This recipe serves 6 at 674 calories a serving (as written, if you make substitutions this will of course change).


I hope you enjoyed this recipe. If you cook this I'd love to hear what you thought. Thanks for stopping by and have an awesome day!