Apple-Rhubarb Crisp

Last week I made Jackson's Apple Crisp and in my haste forgot to add the spices (cinnamon & nutmeg). Sometimes mistakes turn out in your favor, as is the case with this dessert. My husband actually liked it better than before! After tasting, I thought it could use Rhubarb so last night, we had dinner with friends and I made my altered version with Rhubarb. Wow! Yummy! Enjoy! (Sorry for the 'Crumby' picture) Apple-Rhubarb Crisp

Butter a 9x13 baking dish; fill with sliced apples and rhubarb pieces (I used frozen), about 2/3 full.

Mix:

1/2 c brown sugar

1/2 c sugar

3 Tbsp cornstarch

1 Tbsp lemon juice

1 c water

Pour over apples.

Sprinkle with topping.

Topping:

1 c flour

1 c. sugar

1 tsp baking powder

1/2 tsp salt

2 to 3 Tbsp butter or margarine

1 egg

Mix dry ingredients. Work margarine in with a fork or pastry blender. Work in egg with a fork.. Sprinkle over apples.

Bake at 350 for 45-50 minutes or until golden brown. Serve with ice cream.

Cheese Flan

I have a neighbor from Puerto Rico who kindly shared this recipe. It is so yummy and probably the reason I gained 2 lbs this week. Here is her recipe:

Cheese Flan

For Caramel:

1 c sugar

1/4 c water

5 drops lemon

For Custard:

12 oz can evaporated milk

14 oz can sweetened condensed milk

5 eggs

8 oz cream cheese

1 Tbsp vanilla

To make caramel, put ingredients in pot and slowly cook until the mixture is clear and golden in color. Place mixture in pie pan. Warning: Caramel will be REALLY hot! Let cool and set aside while making the flan custard.

Mix ingredients for flan custard in a blender until well blended.. Pour into pie pan and bake for 1 hour at 350.

notes

*I have a different recipe that uses a bain-marie or water bath and so I did half and half to compare (which is why my flan is so thin). It made quite the difference in texture AND taste! Even my husband thought so. Conclusion: use water bath! (Place pie dish or casserole dish in slightly larger dish then fill remaining space of larger dish with water) Bake at 300 or 325 (depending on your oven) for 45-50 minutes.

*Next time I may try a couple less eggs. It was pretty thick. Anyone else have a good flan recipe?

Vermont Maple Blueberry Salad

This salad is so delicious at Cafe Zupas. Could I recreate it? I think I can.
1 head Romaine Lettuce, cleaned and chopped

Fresh Blueberries

1-2 Granny Smith Apples

Crumbled Blue Cheese

Cinnamon sugared Almonds (below)

Maple Vinaigrette (below)

Toss and serve. Yum!

Maple Vinaigrette

(all amounts are approximate. I just poured what I thought might work)

3T White Wine Vinegar

1/4 c sugar, dissolved in the vinegar

1/2 c vegetable oil

1/4 c maple syrup

1/2 tsp dry mustard

dash onion powder

Cinnamon Sugared Almonds

1 c raw almonds (I actually like to chop them a bit before sugaring them, make them bite size)

1/2 c sugar

1/2 tsp cinnamon

1/8 c water

Combine sugar with cinnamon then add water. Boil in a saucepan and add almonds, stirring often if not constantly. Cook until moisture has evaporated. Spread on cookie sheet to cool.

Marinated Kebabs

Holy Smoke! This recipe is so good! Both meat and veggies are so juicy and full of flavor. It gets a 4 or maybe even a 4.5. I will surely make this again, maybe tomorrow. I wonder how often we can eat it before my husband gets sick of it.
1 lb steak or chicken, cut into 2-inch cubes (I used sirloins)
2 yellow bell peppers, cut into 2-inch pieces
1 medium red onion, cut into 2-inch pieces
cherry tomatoes

Marinade:
1 c red cooking wine
1/2 c olive oil
1/3 c lemon juice (less if using bottled)
2 Tbsp. red wine vinegar
1/4 c soy sauce
3 Tbsp chopped parsley (fresh is better)
2 Tbsp Worcestershire
1-2 Tbsp dry mustard
dash liquid smoke (optional)
Salt/ Pepper

Mix marinade and reserve 1/2 c for basting. Refrigerate.
Marinate meat and vegetables for 2-4 hours. Cook on grill. During the last few minutes of cooking, baste with saved marinade.

Other vegetable options: zucchini, yellow squash, eggplant, mushrooms, green or red bell peppers