Awesome Apple Crisp

I love apples and anything that has to do with apples. I love applesauce, apple pie, caramel apples, candy apples, apple slices, apples and cheese, apple turnovers….well, you get the the idea. This awesome apple crisp is one of the best I’ve had in a long time. (P.S. If you’re not an apple lover like me, but enjoy yourself some peaches, then you can substitute peaches for the apples and make an Awesome Peach Crisp.) Enjoy this amazing comfort food.

Prep Time: 25 Minutes

Cook Time: 1 Hour

Total Time: 1 Hour and 25 Minutes

Serves: 10

 

Ingredients:

5 Cups Tart Apples, peeled, cored, and sliced

2 Tbsp. Lemon Juice

2/3 Cup Sugar

3 Tbsp. Flour

1 Tsp. Cinnamon

1-1/2 Cups Brown Sugar

1 Cup Butter, melted

1-3/4 Cups Flour

2 Cups Quick Oats

Step 1: Preheat the oven to 350 degrees F. Place the sliced apples in a 13×9-inch baking dish and sprinkle with lemon juice. In a small bowl, mix together 2/3 cup sugar, 3 tbsp. flour and cinnamon. Sprinkle over apples.

Step 2: In a large bowl, mix together the remaining ingredients until crumbly. Sprinkle over the apples in the baking dish, pressing down to work crumb mixture into the apples. (Dish will be very full.) Bake 350 degrees for 50-60 minutes or until apples are tender, mixture is bubbling, and the topping is browned. Let cool for at least 30 minutes before serving. Serve warm with ice cream.

 

Exceptional Eggplant Sandwiches (Vegetarian)

This sinfully delicious vegetarian recipe was created by Matt Romero for RealSimple magazine. The succulent eggplant acts as the “bread” for this tasty sandwich leaving your stomach full, taste buds happy, and vegetarian diet in tact. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serves: 4

 

Ingredients:

1/2 Cup All-Purpose Flour

2 Large Eggs, beaten

1 Cup Panko Bread Crumbs

1 Medium Eggplant, about 1-1.5 Lbs., cut into 8 1/2″-thick rounds

1/2 Cup Canola Oil

Kosher Salt

4 Leaves Romaine Lettuce, torn in half

2 Medium Beefsteak or Other Tomatoes, about 1 Lb., sliced

1/2 Cup Fresh Basil Leaves

4 Oz. Fresh Goat Cheese, crumbled

Step 1: Place the flour, eggs and bread crumbs in separate shallow bowls. Dip the eggplant slices in the flour, then in the eggs (letting any excess drip off), and finally in the bread crumbs, pressing gently to help them adhere.

Step 2: Heat half of the oil in a large nonstick skillet over medium-high heat. Cook half of the eggplant until golden brown and crisp, about 2-3 minutes per side. Transfer to a paper towel-lined plate. Wipe out the skillet and repeat with the remaining oil and eggplant. Sprinkle the hot eggplant with 1/2 tsp. salt.

Step 3: Layer the eggplant, lettuce, tomatoes, basil and goat cheese to form 4 “sandwiches”, with the eggplant on the top and bottom of each stack.

Tip: Kosher salt enhances the flavor of food rather than making them salty.

NUTRITIONAL INFORMATION

Calories – 549; Fat 40g; Sat. Fat 9g; Cholesterol 128mg; Sodium 448mg; Protein 15g; Carbohydrate 36g; Sugar 7g; Fiber 7g; Iron 2mg; Calcium 126mg