This apple crumb slab pie is utterly delicious, with tender spiced apples and a buttery streusel topping that’ll make even your crankiest guest happy.
The crumble adds flavor, but its main job here is to back up the apple filling with a little crunch, and it does it well. It’s a combination that I genuinely prefer to a thick slice of classic apple pie and I just love that this pie is equally at home served at a holiday feast or a casual affair.
Apples are not native to North America. They originated in Kazakhstan, in central Asia east of the Caspian Sea. Alma Ata, capital of Kazakhstan, until 1997, means “full of apples.” By 1500 BC apple seeds had been carried throughout Europe. The Greeks, Etruscans, and Romans cultivated apples.
On a lightly floured surface, stack pie crusts on top of each other and roll out into a 12×17-inch rectangle.
Place crust into a 10×15-inch jelly roll pan, pressing into the corners. Fold any overhang down so crust is even with edges of the pan.
In a large bowl, mix together the brown sugar, flour, cinnamon, and nutmeg. Add apples and toss to coat. Spoon apples into pan, spreading evenly across the crust.
In a medium bowl, mix together the crumb topping. Stir together the flour, sugar, and oats, and add butter, cutting in with a pastry blender or two knives until crumbly. Sprinkle topping over apples.
Bake until crust and streusel are golden brown, 35-38 minutes. Let cool on wire rack 30 minutes before serving. Enjoy!
The food itself, a thin flatbread made from dried and finely ground corn, can be traced back many thousands of years to people of the Sierra Madre Mountains in Mexico. It is thought that tortillas were first developed around 10,000 B.C.E., which coincides with the time corn was first domesticated in the area.
This easy recipe for Baked Garlic Parmesan Potato Wedges will blow you away with its simplicity and fantastic flavor! These make a great side dish or appetizer for parties!
Legend has it, that around 900 years ago, Benedictine monks, living in the Parma-Reggio region of Italy, created this cheese when they needed to find a way to extend the shelf-life of the large quantity of milk they were producing.
This easy recipe for Baked Garlic Parmesan Potato Wedges will blow you away with its simplicity and fantastic flavor! These make a great side dish or appetizer for parties!
Preheat oven to 375. Lightly grease a large baking sheet and set aside.
Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.
Bacon’s history dates back thousands of years to 1500 B.C. in which the Chinese were curing pork bellies with salt, creating an early form of bacon, although pigs were domesticated in China in 4900 B.C. and were also being raised in Europe by 1500 B.C. Speculation exists that the Romans and Greeks learned bacon production and curing through conquests in the Middle East. The Romans improved pig breeding and spread pork production throughout their empire.
Preheat oven to 425° and line a medium baking sheet with parchment paper. Tie each slice of bacon in a double knot and place on sheet tray. Season each piece of bacon with Italian seasoning, garlic powder, and red pepper flakes.
Bake for 10 to 12 minutes, or until almost crisp. Remove from oven and sprinkle grated Parmesan over knots. Return to oven and bake 6 to 7 minutes more, or until desired crispness is achieved. Let cool slightly before serving.
As you probably would have guessed, like most chain-restaurant, Americanized versions of Chinese dishes, PF Chang’s wraps aren’t totally authentic or traditional. However, they’re not as far off as you might think, and a lettuce wrap actually are believed to be Chinese in origin.
While wraps originated in China, they’ve since migrated throughout Southeast Asia, and they’re especially popular in Laos and Thailand. Which brings us to Larb, an uber-popular meat salad from Laos and Thailand, and my personal favorite variety of wrap filler.
PF Chang Lettuce Wrap (NOLOW)
The chicken lettuce wraps! The perfectly seasoned chicken – those crunchy water chestnuts are a game changer!
Heat oil in a large pan or skillet over medium-high heat and cook chicken until browned on all sides. 5-7 minutes.
Drain fat, then add onions and cook until translucent. 4-5 minutes. Season generously with salt and pepper, then add garlic and ginger and cook for another 1 minute, or until fragrant.
Stir in hoisin sauce, soy sauce, rice wine vinegar, sriracha and red pepper flakes, if using, and cook for another 2-3 minutes, giving flavors a chance to blend.
Mix in diced water chestnuts and green onions, then taste and adjust seasoning, if necessary.
Serve with butter lettuce, scooping chicken mixture into lettuce “bowls.” Enjoy!
Baked Parmesan Zucchini Crisps – These crispy little bites are a perfect snack, appetizer or side dish as well as a wonderful way to get fussy eaters to eat their vegetables. No one will ever guess that they’re baked!
Zucchini are part of the gourd family. They are native to Central America and Mexico. Zucchini are grown throughout the United States during the warm, frost free season.
These crispy little bites are a perfect snack, appetizer or side dish as well as a wonderful way to get fussy eaters to eat their vegetables. No one will ever guess that they’re baked!
Prepare 2 baking sheets by covering them with parchment paper and grease with olive oil.
Slice zucchini into 1/4 inch thick rounds.
Prepare three bowls for dredging the zucchini. Place flour in one bowl, beaten eggs in another bowl and in the third bowl mix together the breading ingredients (breadcrumbs through garlic).
Dredge the zucchini rounds in the flour, shaking off the excess, next dip into the beaten eggs. Lastly, coat with the breadcrumb mixture. Place on the prepared baking sheets. Continue with remaining zucchini.
Drizzle about 1 tablespoon olive oil over the zucchini. Bake for 30 minutes, until golden brown and crispy.
Notes
Yellow zucchini may also be substituted for regular green zucchini.
The zucchini rounds may be coated with the breadcrumb mixture ahead of time and refrigerated until ready to be baked.
Baked Parmesan Zucchini Crisps do not require flipping while baking in order to ensure a crisp texture on both sides.
Serve hot immediately out of the oven as they lose their crisp texture once they cool.
