Rustic Caramel Apple Tart

Rustic Caramel Apple Tart Recipe

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Recipe adapted from Taste of Home

Ingredients:

2/3 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/4 cup cold butter, cubed
6-1/2 teaspoons cold water
1/8 teaspoon vanilla extract

FILLING:
1-1/2 cups chopped peeled tart apples
3 tablespoons sugar
1 tablespoon all-purpose flour

TOPPING:
1 teaspoon sugar
1/4 teaspoon ground cinnamon
*2 tablespoons caramel ice cream topping, warmed
*I used the kind I use to make iced caramel macciattos.

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Directions:

In a large bowl, combine flour, sugar and salt; cut in butter until crumbly.
Gradually add water and vanilla, tossing with a fork until dough forms a ball.
Cover and refrigerate 30 minutes or until easy to handle.
Preheat oven to 400°.
On a lightly floured surface, roll dough into a 10-in. circle.
Transfer to a parchment paper-lined baking sheet.
Combine the filling ingredients; spoon over pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered.
Combine sugar and cinnamon; sprinkle over filling.
Bake 25-30 minutes or until crust is golden and filling is bubbly.
Using parchment paper, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm

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My first one here wasn’t very pretty but it sure tasted great. And good with coffee ;-)

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My Hummingbirds

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in between laundry ;-)

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Watch “Just more of my #Hummingbirds” on YouTube

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A Big Shout Out for FOOD!

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For the LOVE of FOOD! 
😂  🍅  🍗 🍴 🐔 💕 💞

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Top Ten Food Related Sites

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Number one: Allrecipes.com – you can find 1000s of home made recipes advised by home cooks.

Number two: Food.com – search for 1000s of recipes, each with detailed nutritional information.

Number three: Thekitchn.com – Inspiring cooks and home made daily recipes, useful tips, home kitchen design and shopping.

Number four: Epicurious.com – Find 1000s of recipes from top chefs and cooks.

Number five: Bonappetit.com – Tons of recipes and useful tips and information.

Number six: Cookinglight.com – Healthy recipes from celebrity cooks.

Number seven: Bettycrocker.com – Cook main and side dishes, desserts and baking products from award winning cooks and chefs.

Number eight: Jamieoliver.com – Recepts from a British chef with diary, promotions for cooking shows, recipes and events.

Number nine: Bettycrocker.com/recipes – Find offers selection of meals and recipe ideas with access to an searchable database.

Number ten: Eatingwell.com – 1000s of food and health magazine  healthy recipes, nutrition and diet tips.

Recommended by Food Secret Team

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Karhai Chicken (Pakistani-style)

Nom Nom is right!
Another recipe save (& share) …. ;-)

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thenomnomdiaries

This is a quick and easy curry – perfect for those cold fall nights. A word of caution (and I implore you) – DO NOT use canned tomatoes for this recipe. Or any Pakistani/Indian recipe. Consider it the breaking point of a delicious meal vs a medicore meal. And really, who ever wants mediocre anything?

Also – rinse your chicken people! Enough said.


Servings: 6

2.5 lbs skinless bone-in chicken pieces, rinsed and drained well

5-6 tomatoes (5 for Hot House/6 for Roma/On vine), coarsly chopped

2 tbsp ginger/garlic paste

1/2 tbsp sea salt

1-2 tsp chilli powder (depends on your spice comfort, start with 1 tsp)

1/2 tsp turmeric

7-8 whole cloves

1/2 tbsp whole black peppercorns

2-3 green chillies, whole + slit down center

1/4 unsalted butter

2-3 tbsp oil

In a heavy pot (that has a lid), melt the butter over medium high heat. Add oil. Once…

View original post 147 more words

Repeat Dishes, like Dirty Rice

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I haven’t posted lately because I repeat recipes….often ;-)

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Like Dirty Rice…
http://dawns-ad-lib.com/tag/dirty-rice/

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And with Better Than Bouillon whenever  possible.

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The flatbread with caramelized onions mushrooms and Gorganzola

Flatbread With Caramelized Onions, Portobello Mushrooms, and Gorgonzola Crumbles

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Beef & Cabbage Soup

Cabbage Beef Soup

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The sausage and cheese balls

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And so on and so on….

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Caldo de Pollo (Chicken and Vegetable Soup)

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Caldo de Pollo (Chicken and Vegetable Soup)
from the Hispanic Kitchen

There is nothing more comforting than a bowl of warm soup on a cool night. Heat up some corn tortillas and you have a complete Mexican meal! The chicken and vegetable variation pictured in this post has to be my all-time favorite of my mom’s soup recipes. So whether you go with all vegetables or with both chicken mixed with vegetables, it will satisfy your soup cravings!

Ingredients:

Olive oil
6 to 9 chicken thigh pieces, bone in (if adding chicken)
1 medium white onion, diced
1 serrano pepper, minced (optional)
3 cloves garlic, minced
4 large carrots, peeled and chopped
4 stalks of celery, chopped
4 small white potatoes, cut into 1-inch pieces
Salt and fresh cracked pepper
Handful of chopped cilantro
½ head green cabbage, roughly chopped
2 Roma tomatoes, diced
Juice of 1 large lime
8 cups of chicken or veggie broth
2 bay leaves
4 ears of corn, cut in half (can use frozen niblets)

Garnishes:
1 cup sliced radishes
Lime wedges
Cilantro
Avocado
Serrano pepper, minced

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There is nothing like preparing homemade chicken stock for your favorite recipes.

     

Caldo de Pollo (Chicken and Vegetable Soup)

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There is nothing more comforting than a bowl of warm soup on a cool night. Heat up some corn tortillas and you have a complete Mexican meal! The chicken and vegetable variation pictured in this post has to be my all-time favorite of my mom’s soup recipes. So whether you go with all vegetables or with both chicken mixed with vegetables, it will satisfy your soup cravings!

Yields up to 8 servings

Ingredients:

Olive oil
6 to 9 chicken thigh pieces, bone in (if adding chicken)
1 medium white onion, diced
1 serrano pepper, minced (optional)
3 cloves garlic, minced
4 large carrots, peeled and chopped
4 stalks of celery, chopped
4 small white potatoes, cut into 1-inch pieces
Salt and fresh cracked pepper
Handful of chopped cilantro
½ head green cabbage, roughly chopped
2 Roma tomatoes, diced
Juice of 1 large lime
8 cups of chicken or veggie broth
2 bay leaves
4 ears of corn, cut in half (can use frozen niblets)

Garnishes:
1 cup sliced radishes
Lime wedges
Cilantro
Avocado
Serrano pepper, minced

There is nothing like preparing homemade chicken stock for your favorite recipes.

Directions:

1. If preparing the soup with chicken:Season the chicken with salt and pepper. In a large pot, heat 2 tablespoons of olive oil to medium heat, add the chicken pieces skin side down and brown for 4 to 5 minutes. Turn over and brown for 3 more minutes. Add the onions, serrano peppers and garlic, and cook for 3 minutes. Add the carrots, celery, potatoes, season with a little salt and pepper, and cook for another 3 minutes.
2. Add the remaining ingredients, cilantro, cabbage, tomatoes, lime juice, chicken or vegetable broth (if using), stir well to combine. When it comes to a boil, taste for salt and pepper, add as needed. Skim off the foam that biulds up as soup cooks. After about 40 minutes, carefully drop in the corn and continue cooking for another 15 to 20 minutes.
3. Serve soup and garnish with your favorite toppings. Serve with warm corn tortillas.

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