Apple Crisp

A delicious recipe to enjoy at this time of the year. My Grand kids love to make this, as it brings praise form those who get to enjoy ir! Easy as well to change it to a diabetic pleasure as well!

2 Tbs sugar or sugar substitute equivalent to to 2 TBS sugar

1 tsp lemon juice

1/2 tsp apple pie spice

1/2 cup rolled oats

1/4 cup sugar or sugar subsitute equaL to 1/4 cup sugar

3 TBS all-purpose flour

1/4 tsp applepie spice

3 Tbs butter

Direction: Pre heat oven to 375 degrees. FILLING” in a large bowl, mix together the apples, sliced, the 2 Tbs sugar OR sugar substitute, Lemon juice, 1/2 tsp applepie spice. Mix well. Turn into a 2 quart baking dish. : 2 Tbsp sugar or sugar substitute that equals 2 tbs sugar,1 tsp lemon juice,1/2 tsp apple spice pie, 1.2 cup rolled oats, 1/4 c sugar or substitute for 1/4 cup sugar.Mix this in with the apple mix.:TOPPING: 1/4 cup sugar, or substitute mix, 1/4 all purpose flour. 3 TBS BUTTER, CUT INTO COARSE PEAS SIZE

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Linguine With Zucchini and Garlic

Ingredients:

2 pounds zucchini (about 6 medium)

3 Tbs olive oil

2 Tbs finely minced garlic

1/2 tsp crushed red pepper flakes

* Kosher salt

12 to 14 ounces long pasta, such as linguine or spaghetti

1/2 cup grated parmesan cheese, preferably Parmigiano-Reggiano

1/2 cup crumbled feta cheese

1/4 cup chopped basil plus some sprigs for garnish

Directions:

Set a large pot of water over high heat. Once it comes to a boil, cover and lower heat so water remains at a simmer.

Rinse and dry zucchini, then trim and discard ends. Cut zucchini in half, crosswise. Shred each half lengthwise using the largest holes of a hand grater, but stoppin and turning zucchini when you reachthe sedy core. Shred until you have 4 cups. Save zucchini cores for another use ( dice and add to a summer vegetable soup.) Blot shredded zucchini as dry as possible with paper towels.

Heat oil in a large, heavy skillet over medium heat. When skillet is hot add garlic and pepper flakes, and saute only a minute or less until garlic starts to take on color. If garlic starts to color immediately, remove pan from heat for a few seconds.

Add zucchini and cook and stir until softened but still bright green, 5 to 6 minutes. Taste and seasoonwith salt. Set aside in pan. Add linguine and 1 1/2 Tbs kosher salt. Cook until pasta is al dente, according to package directions. Drain pasta and return to pot in whichit was cooked. Stir in parmesan and feta (parmesan will melt completely, but feta might not).

Add cooked zucchini mixture to pasta, and using two forks, toss to blend. Stir in basil, then season with salt as needed. Serve mounded in 4 shallow bowls and garnish each serving with a basil sprig. Or use as a side dish and mound in a shallow serving bowl with a bouquet of basil in the center. Makes 4 light main-courses, or 6 side-dish servings. A fantastic addition to your Summer menus! Enjoy!!

Chicken and Wild Rice Salad

This is a wonderful salad with just a trace of a kick. a great dish for a  brunch or with a light meal.

Ingredients:

2 cups wild rice

4 cups chicken broth

2 cups cubed chicken breast

3 green onions, thinly sliced, including some tops

1/2 cup minced red onion

1 cup sweet red bell pepper

1/2 cup minced fresh parsley

Salt and Pepper to taste

1/3 cup raspberry vinegar

1/2 tsp Dijon mustard

2 Tbs sugar

2 Tbs Tabasco

1/2 tsp salt

2/3 cup virgin olive oil

Pine nuts or slivered almonds, roasted

Directions:

Cook wild rice in chicken broth.  When rice soft and tender, drain.Toss together in a large bowl  rice,chicken breast, onions, peppers, parsley, salt  and pepper. Combine vinegar, Dijon, sugar, Tabasco, salt, and oil; Pour over sald. Garnish with pine nuts or slivered almonds. Sit back and enjoy!

Scalloped Corn

I love this dish. I use my own medium white sauce, but have known some who use the packaged white sauce from the store. Either works fine.

Ingredients:

2 cups medium white sauce

1 cup grated Jack or Swiss cheese

1 large bag of frozen corn

Parmesan Cheese

Directions:

Add cheese to sauce while hot. Grease 9X13 inch baking dish. Layer corn and sauce. Sprinkle Parmesan cheese on top. Bake at 400 degrees F. for 1 hour. YUMMY!!