Tag Archives: lemon

Apple Crisp

Washington is known for its apples.  Galas, Red Delicious, Granny Smiths, and my very favorite, Honey Crisps, all grow in my home state, and, let’s be honest, they’re the best apples in the world.  I love cooked apples; whether they’re in applesauce or pie, there’s something comforting about a warm soft apple with a hint of cinnamon.  That’s why I absolutely adore Tom Douglas’ apple crisp.  It has a crisp, buttery topping over sweet gooey apples.  And the very best part is that you can use any fruit that’s in season, including berries, peaches and rhubarb.  Serve this stuff warm with a scoop of vanilla ice cream, and I promise you’ll fall in love, too!

Shopping List

For the crisp topping:

  • 2/3 cup old-fashioned oats
  • 2/3 cup firmly packed brown sugar
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons (3/4 stick) cold unsalted butter, cut into dice

For the apples:

  • 8 medium apples (whichever are your favorites!)
  • 1/3 cup sugar (more or less depending on the sweetness of the apples)
  • Cinnamon for sprinkling over the apples

Preparation

  • Preheat the oven to 350 degrees.
  • To make the crisp topping, combine the oats, brown sugar, flour and cinnamon in a bowl.

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  • Add the diced butter to the dry ingredients and blend with a pastry blender or the tips of your fingers until crumbly.  Set aside.
  • Peel the apples, core them, and cut them into thin slices.

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  • Toss the apples with the sugar.

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  • Pour the apples into a 9-inch pie pan, sprinkle with cinnamon, and cover with the crisp topping.

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  • Set the filled pie pan on a baking sheet to catch any juices, then place in the oven and bake until the topping is golden brown, the apples are soft, and the juices are bubbling, about 45 to 55 minutes.

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  • Spoon portions of warm crisp into bowls and top with ice cream or whipped cream.

Best EVER Caesar Dressing

Ah, the Caesar salad.  One can find it on the menu at pretty much every restaurant from here to Timbuktu.  I’ve had good ones, and I’ve had bad ones.  This recipe is the best one.  Seriously.  Enjoy!

 

SHOPPING LIST

(Serves about 12)

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  • 1 egg, coddled
  • 1 cup olive oil
  • Juice of 1 lemon
  • 1 can flat anchovy fillets, mashed into paste
  • 1 cup finely-grated parmesan cheese

PREPARATION

  • Whisk anchovy and egg together in a medium bowl; add lemon and mix well
  • While continuing to whisk, slowly drizzle in the olive oil until it thickens and is well emulsified
  • Drizzle over your favorite lettuce, add some freshly cracked pepper and serve immediately

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Best EVER Ceasar Dressing

Best EVER Ceasar Dressing

Pasta Primavera with Grilled Garlic Lemon Chicken

Bellini’s Restorante in Oklahoma City, Oklahoma, is a popular Italian restaurant that first opened its doors in 1990. I discovered it seven years later when I began my undergraduate program in musical theatre at Oklahoma City University. My first experience at Bellini’s provided the inspiration for this dish. It was a simple primavera with grilled chicken, but it was packed with so much flavor that it soon became my go-to dish when dining there. As I began my law degree at the same university I was sad to discover that it had disappeared from the menu. After learning of this tragedy I set out to recreate that wonderful plate of food, and the recipe below comes very very close. It’s a light summer pasta dish that is simple, delicious and stunning to look at. We hope you enjoy our take on an Italian summer classic.

The chicken will cross the road to get into this marinade!

The chicken will cross the road to get into this marinade!

SHOPPING LIST

(Serves 4)

  • Two large boneless, skinless chicken breasts
  • Zest and juice of one large lemon
  • 6-8 cloves of garlic minced and divided equally into two ramekins
  • Extra virgin olive oil
  • 3 Tbs. Italian seasoning
  • Salt and freshly cracked pepper to taste
  • 1 Tbs. red chili flakes
  • 2 small-medium zucchini, sliced
  • 2 small-medium squash, sliced
  • 1 red bell pepper, sliced
  • 2 medium carrots, sliced
  • 10-15 spears of asparagus
  • 10-12 cherry or grape tomatoes, halved
  • 1 cup grated parmesan
  • Spaghetti or thin spaghetti
We like to use fresh season veggies for this dish.

We like to use fresh season veggies for this dish.

PREPARATION

  • Cut a small slit in the top of the chicken breasts;
  • Place chicken into a large zip-lock bag with one of the ramekins of garlic, the zest and juice of the lemon, salt and freshly cracked pepper, 3-4 Tbs. of extra virgin olive oil, and incorporate the ingredients together;
  • Marinate chicken in the refrigerator for 3-4 hours;
  • Place the sliced zucchini, squash, asparagus spears, carrots, and red bell pepper into a large mixing bowl with the remaining minced garlic, red pepper flakes, salt, freshly cracked pepper, and Italian seasoning. Mix together until incorporated;
  • Spread veggies evenly onto a foil-lined cookie sheet and let veggies marinate for 30-45 minutes at room temperature;
  • While the veggies are marinating, pre-heat the grill to 375°-400°. Grill chicken until done. (I use a 7-7-2-2 minute flip ratio);
This grilled garlic lemon chicken really takes this dish to another level.

This grilled garlic lemon chicken really takes this dish to another level.

Veggies ready for their oven time

Veggies ready for their oven time

  • Pre-heat oven to 375°
  • Bake veggies for 30-40 minutes, stirring half-way through. (At the half-way point add the halved cherry or grape tomatoes);
  • Bring a pot of water to a boil and cook the desired amount of pasta. (Reserve approximately 1/2 cup – 3/4 cup of the water prior to draining pasta);
  • In a large bowl toss drained pasta with veggies. In order to avoid dryness in the pasta incorporate 1/4 of the reserved liquid from the pasta at a time (do not overfill with the liquid, though);
  • Thinly slice the chicken;
  • Plate the pasta, sprinkle with parmesan, add a generous portion of chicken and Enjoy!
Pasta in the summer doesn't have to be a heavy dish. It can be light, and filling at the same time!

Pasta in the summer doesn’t have to be a heavy dish. It can be light, and filling at the same time!

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