Quick Baked Chicken Tenders

 This is fast and easy

Thanks Mediterranean Baby for the recipe

This recipe is for greek chicken - but you could use any seasoning, or even BBQ sauce.

Ingredients

• 1 lb. chicken tenders
• 1/2 tsp. Greek seasoning 
• 1/2 tsp. Greek oregano
• 1/2 tsp. paprika
• 1 tbsp. olive oil
• 2 tbsp. lemon juice

Instructions

Add chicken to baking dish and add all remaining ingredients.

Evenly coat chicken with seasonings using tongs.

Cover with foil and bake at 350 for 20 minutes.

Uncover and continue to bake for an additional 10 minutes, allowing the chicken to slightly brown.

Rustic Apple Tart

 

Made this today and its A-MAZ-ING. Yes lots of butter so it's for special days - totally worth it.

thank you Once Upon a Chef for the delicious recipe

 

Rustic French Apple Tart

Like an apple pie without the pan, this French apple tart consists of a thin layer of cinnamon-scented apples atop a buttery, flaky crust.

Servings: 8

Prep Time: 30 Minutes

Cook Time: 1 Hour

Total Time: 1 Hour 30 Minutes, plus 20 minutes to chill

INGREDIENTS

FOR THE CRUST

• 1-1/2 cups all-purpose flour, spooned and leveled
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1/2-inch pieces
• 1/4 cup very cold water

FOR THE FILLING

• 1-3/4 lbs baking apples (3 large)
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 2 tablespoons unsalted butter, melted
• 1/8 teaspoon salt

FOR ASSEMBLING & BAKING

• 1 tablespoon all purpose flour
• 1 egg, beaten
• 2 tablespoons turbinado sugar
• 1 tablespoon apricot jelly or jam, optional for glaze

INSTRUCTIONS

1. Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
2. Make the Filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
3. Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.
4. Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
5. Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
6. Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.
7. Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine -- just scrape any burnt bits away from the tart once it’s baked.) Transfer the pan to a rack and let cool.
8. While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1-1/2 teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.
9. Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
10. Make Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
11. Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. (Wait until right before baking the tart to brush the beaten egg and sprinkle the sugar onto the crust.) Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)

Homemade Barbecue Sauce

This is from an old cookbook that my grandparents used to love - The New Antoinette Pope School Cookbook

1 medium onion, chopped fine
1 Tbs oil or butter
1 cup catsup
1 cup water or stock
2 Tbs vinegar or 1/4 cup lemon juice
1 Tbs brown sugar
1/4 tsp dry mustard
1 1/4 tsp salt
1/4 tsp red pepper sauce or cayenne
1/4 tsp celery seed
1/4 tsp black pepper

Saute onion in oil or butter for about 5 minutes. Add rest of ingredients and simmer for about 15 minutes.

Makes about 2 1/2 cups

My Favorite Chocolate Chip Cookies

Preheat oven to 375

2 1/4 cup flour
1 tsp baking soda
1/2 tsp salt

Mix together and set aside

1 cup (2 sticks) butter, softened
1/2 cup white sugar
3/4 cup brown sugar
2 tsp vanilla
2 eggs

Beat butter and sugars until light and creamy.

Add vanilla, and then eggs, one at a time. Mix until incorporated.

Slowly add dry ingredients and mix until just incorporated.

2 cups (or less) chocolate chips (and nuts if desired)

Stir in chocolate chips

Bake 10-12 minutes until edges are golden. Cool on a rack.

White Bean Spread

From The Canadian Living Family Cookbook

1/3 cup olive oil (I reduce this to 2-3 TBs)
3 large cloves garlic
1/2 tsp each salt and pepper
1 can white kidney beans (or any white beans) rinsed and drained
1/4 cup lemon juice
1 Tbs Tahini (optional)
1/2 tsp cumin
1/2  tsp hot pepper sauce

Add everything to a blender or food processor and blend until smooth.

Favorite Bran Muffins

I make these constantly - bake them all and freeze them so I can have them whenever. They are from Jane Brody's Good Food Book - my favorite ever cookbook

YIELD: 24 muffins

INGREDIENTS
3 cups shredded bran cereal (e.g. All-Bran, 100% Bran, etc.)
1/2 cup vegetable oil
1 cup raisins (I use chocolate chips and chopped pecans - stir them in at the end)
1 cup boiling water
2 eggs, lightly beaten
2 cups buttermilk (or milk and a few TBS lemon juice)
1/4 cup molasses
2 1/4 cups whole-wheat flour 4 teaspoons sugar
2 1/2 teaspoons baking soda
1/2 teaspoon salt

PREPARATION
1. In a large bowl, combine the cereal, oil, and raisins, and pour the boiling water over them. Set the mixture aside to cool slightly.
2. In a small bowl, combine the eggs, buttermilk, and molasses. Add this to the partly cooled cereal mixture.
3. In another small bowl, combine the flour, sugar, baking soda, and salt. Add the flour mixture to the cereal mixture, stirring just enough to moisten the dry ingredients. Cover the batter with plastic wrap, wax paper, or a damp towel, and let it stand for at least 15 minutes, preferably for 1 hour.
4. Preheat the oven to 400. Grease 24 muffin cups, and divide the batter among them filling each cup about three-fourths full. Bake the muffins for 20 to 25 minutes. Remove the muffins from the oven, and, when they are slightly cooled, take them out of the tin and place them on a rack to cool completely.

This is from The Pioneer Woman

I've made this and it's delicious - not to thick and heavy.  I think it would be great with some extra veggies - like cauliflower.

Perfect Potato Soup

Prep: 10 Minutes	Level: Easy
Cook: 20 Minutes	Serves: 12

Description

Potato soup...the way I love it! Simple, delicious, and warms your soul.

Ingredients

• 6 slices Thin Bacon, Cut Into 1-inch Pieces
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Scrubbed Clean And Diced
• 3 stalks Celery, Diced
• 6 whole Small Russet Potatoes, Peeled And Diced
• 8 cups Low Sodium Chicken Or Vegetable Broth
• 3 Tablespoons All-purpose Flour
• 1 cup Milk
• 1/2 cup Heavy Cream
• 1/2 teaspoon Salt, More To Taste
• Black Pepper To Taste
• 1/2 teaspoon Cajun Spice Mix
• 1 teaspoon Minced Fresh Parsley
• 1 cup Grated Cheese Of Your Choice

Preparation

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth. (***USE CAUTION WHEN BLENDING HOT SOUP; IF POSSIBLE, ALLOW THE SOUP TO COOL BEFORE BLENDING***) Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.

Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces

Flank Steak Marinade

This is the perfect balance salty and a touch of sweet. Recipe from Simple Recipes

Marinade Ingredients

• 1/3 cup extra virgin olive oil
• 2 cloves garlic, minced
• 2 tablespoon red wine vinegar
• 1/3 cup soy sauce
• 1/4 cup honey
• 1/2 teaspoon freshly ground black pepper

Other ingredients

• 2 pounds flank steak 
• 
  
• Cover steak with marinade 2 - 24 hours.