Simple Apple Cobbler

Apple Cobbler

This dish is so easy, you can hardly mess it up. Instead of using Granny Smith Apples, I used Golden Delicious because that's what I had. Granny Smith Apples would work better but any sturdy apple could work.

WHAT YOU'LL NEED

Non-stick spray, for baking dish

5 cups of peeled, cored, and sliced Granny Smith Apples

3/4 cup brown sugar (I prefer dark)

2 tblspoons All-Purpose Flour

1 teaspoon vanilla extract

1/2 teaspoon grated cinammon

1/2 teaspoon of nutmeg

1/4 teaspoon of salt

4 tblspoons unsalted butter (softened) divided in half

Topping:

1/2 cup self-rising flour

1/2 cup of sugar

1/4 teaspoon salt

1 egg, beaten

2 tblspns unsalted butter (softened)

Whipped Cream (optional):

1 cup heavy whipping cream

1/2 cup of confectioners' sugar

1/8 teaspoon of ground nutmeg

DIRECTIONS

Topping: Preheat the oven to 350 degrees F. Spray a 9 by 9-inch baking dish.

Toss the apples, sugar, flour, vanilla, cinnamon, nutmeg, salt, and 2 tablespoons of the butter together in a large bowl. Add to the prepared baking dish and dot with the remaining 2 tablespoons of butter.

In another bowl, combine the self-rising flour, sugar, salt, and egg. With a spoon, drop the topping onto the apples and top with pats of butter. Bake until the crust is golden and the fruit is tender for about 40 to 45 minutes. Serve with vanilla ice cream and Whipped Cream.

Whipped Cream: In a large bowl, add the heavy cream and using a hand mixer beat it for 1 minute. Add the sugar and nutmeg. Whip until the cream mixture holds soft peaks.

This is how I served mine. With Lots of whipped Cream! Yummo

You can always substitute the apples for another fruit. I basically make my peach cobbler the same. And if you are attempting to make a bigger cobbler, just double everything in the recipe!

I hope you enjoy this recipe. Leave me comments if you used my recipe and let me know how it turned out.

Until next time, 

Best Dishes to you All.

XOXO

 

AP's Honey Hot Wings

Honey Hot Wings

I AM ABSOLUTELY OBSESSED WITH BBQ'S STICKY WINGS.  And I think I ask my boyfriend to get me some at least once a week. Last week, I decided to try my hand at making them instead and came up with this recipe. They came out so good. I think I will make them myself from now on. Plus the cost to make them are so much cheaper than they are to buy them.

WHAT YOU'LL NEED:

A pack of 8-10 wings (I buy the 20 pack and split it)

1/2 cup Hot Wing/Buffalo Sauce (whatever buffalo wing sauce of your choosing)

1/2 cup of Honey

1 teaspoon of butter

1 teaspoon of minced garlic

2 tablespoons of brown sugar

1 teaspoon of vinegar

1 teaspoon of soy sauce

1 cup of flour

Canola Oil or Vegetable Oil (for frying)

house seasoning (salt, pepper, garlic powder)

Salt and Pepper to taste

DIRECTIONS:

Season your wings with house seasoning and flour them lightly (I also season my flour with same).

In a medium sauce pan add wing sauce and honey. Bring to a simmer over medium heat. Add garlic, brown sugar, vinegar, soy sauce and mix thoroughly. Once mixture starts to simmer again, mix in the butter to smooth out the texture. Add salt and pepper to your liking.

 Let simmer for about 5-8 more minutes.

 

 Pour oil in a deep frying pan (or whatever you choose to fry your chicken in). I tend to prefer a cast iron skillet. Fry chicken until golden brown (about 10 minutes on each side). Place on plate with a piece of paper towel to drain extra oil.

Pour Wing Sauce in a large bowl.

Once extra oil is drained from chicken, toss chicken into the sauce mixture to coat .

Let them sit on plate for about 5 minutes to cool a bit.

Serve Hot.

I am really ecstatic that I mastered this recipe. Tell me if you try this one out

BEST DISHES TO YOU ALL

XxOo

Smothered Chicken and Gravy

SMOTHERED CHICKEN & GRAVY

 Smothered Chicken is a Southern staple. Every southern girl should have a smothered chicken recipe in her repertoire. This is my take on a classic way to smother any meat. You can also smother pork chops this way or any other meat of your choice.
I hope you enjoy

What You'll Need:

1 (3 1/2 pound) chicken, rinsed and cut into 8 pieces
1/2 teaspoon salt, plus more to taste ( I prefer seasoned salt)
1/4 teaspoon freshly ground black pepper, plus more to taste
1 cup flour

1/2 teaspoon of Kitchen Bouquet or Gravy Master (browning seasoning)
1/2 cup vegetable oil

1 onion, chopped fine
2 celery ribs, chopped fine

2 sprigs of thyme

1/2 teaspoon of cayenne pepper
1 garlic clove, minced
3 cups chicken broth

DIRECTIONS

Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the flour in a large bowl. Roll the chicken in the flour to coat, shaking off excess flour. Transfer 3 tablespoons of the flour to a medium bowl and set aside.

In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning halfway during cooking, until golden brown, about 10 minutes. Transfer to a plate and set aside.

Pour off all but 3 tablespoons of the oil from the skillet. Reduce the heat to medium. Add the onions, celery, and garlic and cook, stirring often, until tender, about 6 minutes. Sprinkle with the reserved flour and stir well making something that resembles a roux. Gradually stir in the broth and bring to a simmer. Pour in Kitchen Bouquet, add thyme and cayenne, and mix well.

Return the chicken to the skillet. Reduce the heat to medium low. Cover and simmer, stirring occasionally, until the chicken is cooked through and shows no sign of pink when pierced at the bone, about 35-45 minutes.  Serve with white rice

Banana Bread: Simple and Easy

BANANA BREAD

What You'll Need:

1 cup granulated sugar...

8 tablespoons (1 stick) unsalted butter, room temperature

2 large eggs

4 ripe bananas

1 tablespoon milk

1 teaspoon ground cinnamon

1 teaspoon of nutmeg

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup of walnuts

1 teaspoon of pure vanilla extract

DIRECTIONS

 Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk, nutmeg, vanilla and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Mix in walnuts

Your batter should look like this at this point

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a fork inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

While cooling, your bread should look like this.

Drizzle with honey butter (honey, butter and nutmeg warmed until smooth)

 

 

I hope you enjoy this recipe. Best Dishes to you all.

Moros y Cristianos/ Cuban Style Black Beans and Rice

 

CUBAN STYLE BLACK BEANS & RICE

WHAT YOU'LL NEED:

1 & 1/2 cups black beans, dried

1/4 cup olive oil for sautéing
2 & 1/2 cups onion, diced

2 & 1/2 cups green pepper, seeded and diced
4 cloves garlic, chopped
3 teaspoons cumin, ground
1 teaspoon oregano
1 bay leaf
3 tablespoons white vinegar
2 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon pepper
4 &1/2 cups chicken stock
3 cups long grain white rice

DIRECTIONS:

Cover the dry beans with about four cups water in a two-quart saucepan. DON'T add any salt yet! Bring to a boil, and boil for 20 minutes. Remove from the heat and let it stand, covered for one hour.

Drain and rinse the beans. Add enough water to cover once again and bring to a boil; reduce heat to low, cover and cook until tender, about 45 to 50 minutes. Drain.

Rinse the rice with cold water until the water runs clear.

Use a large covered stockpot. Sauté the onion and green pepper in the olive oil until tender. Add the garlic, and sauté another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf, and vinegar. Cook for about five minutes, stirring gently.

Add the chicken stock and the rinsed rice and salt and pepper to taste. Bring to a boil, reduce heat to low, cover and cook for about 20-30 minutes -- until the rice is fully cooked.

Adjust Salt and Pepper if need be, Remove the bay leaf. Serve Hot