Rustic French Apple Tart

Recipe Found HERE

Sunny A.

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, Gala or other baking apple)
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
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).

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.

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.

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.

Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle half of the turbinado sugar over the top crust and half over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.

Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.

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.

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.

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.

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.

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.)

Chipotle Chicken Quesadillas

The chicken mixture can be made up to 2 days ahead, cooled, covered, and refrigerated.

Recipe Found HERE

3 Tablespoons olive oil
1 large red onion, chopped (about 1-1/2 cups)
4 garlic cloves, minced
1/3 cup minced chipotle peppers in adobo sauce (you'll need about 6 chilis)
4 vine-ripened tomatoes (about 1-1/4 pounds), seeded and diced
3 scallions, thinly sliced
2 Tablespoons honey
2-1/2 cups cooked shredded chicken (white and/or dark rotisserie meat)
1 teaspoon salt
1/2 cup chopped cilantro
6 10-inch diameter flour tortillas
4 cups shredded sharp cheddar cheese
Sour cream, for serving (optional)
Lime wedges, for serving (optional)

INSTRUCTIONS
In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute more. Stir in the chipotle peppers and tomatoes. Cook until most of the liquid from the tomatoes has evaporated and the mixture is thickened, stirring often, about 20 minutes.

Stir in the scallions, honey, chicken, salt and cilantro. Keep warm.

Heat a sauté pan/griddle over medium heat and spray lightly with nonstick cooking spray. Lay a tortilla in the pan and heat until hot to the touch but not crisp (air pockets may form). Flip the tortilla over, then sprinkle 2/3 cup of the cheese evenly overtop, being careful to keep it off the pan.

Spread a generous 1/2 cup of the chicken mixture over half of the tortilla. When the cheese is mostly melted, fold the tortilla over to cover the filling and form a half-moon shape. Cook until the tortilla is crisp and golden and the cheese is melted, adjusting the heat as necessary, a few minutes per side. Repeat with the remaining tortillas.

Let the quesadillas rest a few minutes to allow the filling to set, then cut into wedges. Serve with sour cream and lime wedges, if desired.

Note: If you have a large griddle, use that to make the quesadillas so you can make a few at a time. Also, be sure to serve your quesadillas hot of the pan (or off the griddle), otherwise, they’ll get soggy and the cheese will harden. If this does happen, you can pop them in a 350 F degree oven to heat them up, but they won’t be as crisp and gooey as they are fresh.

Chicken Nachos

Recipe Found HERE

You can easily prepare the chicken the day before or in the morning, to throw together later. One pan is enough for about 4-5 people. 

FOR THE CHICKEN
2 Tablespoons extra-virgin olive oil
1 small yellow onion, diced
2 large cloves garlic, roughly chopped
1 (8-oz) can tomato sauce
2 tablespoons minced chipotle peppers in adobo sauce, plus 1 tablespoon sauce from can
1/4 teaspoon sugar
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
3 cups shredded cooked chicken, from 1 rotisserie chicken
1/4 cup fresh chopped cilantro (optional)

FOR THE NACHOS
1 (13-oz) bag tortilla chips
7 cups (28 oz) shredded Mexican blend cheese
2/3 cup grated Pecorino Romano cheese (optional)
1/4 cup finely sliced scallions, from 2 to 3 scallions
1/4 cup fresh chopped cilantro

FOR SERVING (OPTIONAL)
Guacamole
Sour cream
Limes wedges

INSTRUCTIONS FOR THE CHICKEN
Heat the oil in a large pan over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, about 4-5 minutes. Add garlic and saute, stirring constantly for 1 min (garlic can burn fast). Do not brown; reduce the heat if necessary.

Add the tomato sauce, chipotle peppers and sauce, sugar, cumin, oregano, and salt. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes. Stir in the chicken and cilantro.

FOR THE NACHOS
Preheat the oven to 425°F and set two racks in the center of the oven. Arrange the tortilla chips in a single layer, overlapping slightly, on two 13 x 18-inch baking sheets. Spread the chicken evenly over the chips, followed by the cheeses. Bake until the cheese is melted, 5 to 8 minutes.

Remove the nachos from the oven, then sprinkle with scallions and cilantro. Serve immediately, passing the guacamole, sour cream, and lime wedges separately.

Make-Ahead Instructions: The chicken mixture can be made in advance and refrigerated up to 2 days ahead of time. Warm the chicken to room temperature in the microwave before assembling the nachos.

Fresh Guacamole

Recipe Found HERE

3 avocados, ripe
1/2 cup onion, finely diced
2 Roma tomatoes, diced
3 Tablespoons, fresh cilantro, chopped
1 jalapeno pepper, seeds removed and finely diced
2 garlic cloves, minced
1 fresh lime, juiced
1/2 - 1 teaspoon sea salt, salt to taste


Slice the avocados in half, remove the pit and skin and place in a mixing bowl. Mash the avocado with a fork and make it as chunky or smooth as you'd like.

Add the remaining ingredients and stir together.

To store or make ahead:
Place your leftover guacamole in a storage container and pat it down firmly with a spoon so it’s nice and flat on top. Add about 1/2 inch of cold water on top. Place the lid on the storage container and store it in the fridge. When you want to enjoy the guacamole, drain the water off the top, give it a stir and you’re good to go.