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AppetizersMain Dishes

THREE-CHEESE BAKED TOMATOES

by Sarah Lynn
written by Sarah Lynn

Fresh sliced tomatoes topped with a trio of cheeses and baked until irresistibly hot and gooey. The acidic bite of the tomato is balanced by the mildness of ricotta, mozzarella and Parmesan cheese(s). The Italian-American holy trinity of cheese.

Big tomatoes like beefsteak work best here. Thick slices are drizzled with olive oil, salt and pepper before being smeared with a thick layer of Ricotta cheese and a pile of shredded mozzarella plus a little sprinkling of Italian seasoning.

They take all of ten minutes to bake and then they’re briefly broiled to caramelize the mozzarella. Parmesan cheese and fresh basil or oregano finishes them off.

They make a great side dish, appetizer or lunch alongside a green salad. I was imagining all the things I could do with them – use them as a burger topper, a pizza topping, to make bruschetta or to stuff in a grilled cheese.

Truth is I’ll probably never do anything of those things with them. They’re pretty near perfect all on their own and they smell so good you can’t help but dig right in the moment they come out of the oven.

Maybe that’s just me. After all the anticipation, the build-up, the planning and shopping for ingredients. Seeing all that come to fruition makes me impatient. And leads to lots of burnt lips.

Maybe that’s just me.

THREE-CHEESE BAKED TOMATOES

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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

olive oil
2 - 3 large tomatoes like beefsteak, about 12 (1/2-inch thick) slices
salt and pepper
15 ounces ricotta (preferably impastata ricotta)
1 heaping cup shredded mozzarella cheese
Italian seasoning
2 tablespoon fresh grated Parmesan cheese
fresh basil or oregano, for serving

Instructions

Preheat the oven to 425 degrees F. Grease a large baking sheet with olive oil.
Place the tomato slices, not touching, on the baking sheet. Drizzle each one with olive oil and sprinkle generously with salt and pepper.
Top each one with about 2 tablespoons of ricotta and spread it out leaving a border around the edges.
Top the ricotta with a heaping tablespoon mozzarella cheese. Sprinkle lightly with Italian seasoning.
Bake 10 minutes. Remove from the oven and heat the broiler. Broil 1 - 2 minutes on the center rack until the mozzarella lightly browns.
Sprinkle with Parmesan cheese and top with fresh basil or oregano to serve.

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Main DishesChicken

TEX-MEX BUFFALO CHICKEN SOUP

by Sarah Lynn
written by Sarah Lynn

Buffalo chicken soup done Tex-Mex style! Overflowing with tender pieces of white meat chicken, black beans, corn, carrots, celery, onion and garlic with fiery red hot sauce and cream cheese to help put out the fire.

There’s toppings too! Don’t skip them because they really round things out and complete the soup. White cheddar cheese, sour cream and tortilla chips for dunking and scooping – you can even do avocado or a scoop of guacamole.

If you love the flavor of blue cheese with your buffalo wings you can use that instead. I am a blue cheese lover but not a buffalo wing lover. There’s no meat on them there bones.

How hot you make the soup is up to you. Start with a little hot sauce and work your way up to a lot, keep on going until you get to a heat level you’re comfortable with. You can add more to your individual bowl too if it’s not hot enough. {Use red hot sauce not buffalo wing sauce.}

It’s really important that you rinse your black beans well. Otherwise your soup will turn a Halloween shade of unappetizing purplish-black.

Lip-tingling. Seriously delicious. Comfort food.

Tex-Mex Buffalo Chicken Soup

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Serves: 6 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

3 tablespoons butter, divided
¾ cup diced yellow onion
¾ cup diced celery
¾ cup carrots, cut into half moons
3 cloves minced garlic
sea salt and fresh black pepper
1 pound boneless chicken breasts, cut into bite-size pieces
2 cans low-sodium chicken broth
1 + ½ cups corn
1 can black beans, drained and rinsed well twice*
4 ounces cream cheese, softened
⅓ - 1 cup hot sauce, like Cholula, plus more for serving
For serving:
shredded white cheddar cheese
sour cream
tortilla corn chips

Instructions

In a soup pot or Dutch oven heat 2 tablespoon butter over medium heat.
Add the onion, celery, carrot and garlic; season with a couple dashes each salt and pepper. Cook, stirring often for ten minutes.
Remove the veggies to a bowl. Add the remaining tablespoon butter to the pan.
Season the chicken with salt and pepper and add to the pan. Cook, stirring every few minutes to sear on all sides.
Add the veggies back in with the broth, corn, beans, ½ teaspoon salt and ¼ teaspoon black pepper.
Bring to a simmer and cook 25 minutes, stirring often.
Place the cream cheese in a small mixing bowl and add 2 ladles of broth. Mash it together with a spoon, adding more broth a ladle at a time until the cream cheese is completely melted and smooth. Use a small whisk at the end if needed.
Pour it into the soup and stir well. Mix in the hot sauce starting with ⅓ cup and adding more if you like it hotter.
Serve with more hot sauce, a handful of cheddar, a dollop of sour cream and chips for scooping.

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Main DishesCake Recipes

UPSIDE-DOWN APPLE PIE

by Sarah Lynn
written by Sarah Lynn

Thinly sliced apples encased between two layers of flaky crust topped with caramel walnuts and a sweet glaze. It tastes like apple pie meets streusel cake.

So. . .the idea of flipping a pie upside down is a completely new concept to me. Never have I seen such a creation before. I’ll admit I was hesitant and at the same time excited over the prospects of breathing new life into my boring old apple pie routine.

If only I could pull it off.

I think I did.

This is not your ordinary, run-of-the-mill pie. It’s easier than a traditional pie because you don’t have to worry about how the crust looks. This pie is all about the layers.

You start with brown sugar, melted butter and walnuts spread over the bottom followed by crust followed by the apples and topped with another crust. After it’s baked the hot pie is flipped out of it’s deep dish pie pan onto a serving dish where that nutty bottom layer becomes the top. Genius.

A vanilla sugar glaze is then drizzled over the nutty topping. I almost skipped this last step and you might be tempted to do the same. I’m here to tell you not to. Just don’t. In some weird, magical way it works at bringing all the flavors together.

Upside-down apple pie? I love you.

This is the best apple pie that’s come anywhere near my taste buds. Ever. The sweet glaze, nutty topping, the flaky crust, and the apples. Oh the apples. How I love thee fresh from the orchard at the height of apple season. You make my pie especially delicious.

Upside-down apple pie? You forever changed apple pie for me. You are thee pie. The pie you wait all your life for. The pie you I will turn to every year. The pie I will daydream about all summer long in anticipation of the season’s first apples. The pie I will become known for – for the rest of my life.

Upside-Down Apple Pie + Me = Best Friends. Forever.

 

UPSIDE-DOWN APPLE PIE

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Serves: 8 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Crust:
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons cold shortening
3 tablespoons cold butter
5 to 7 tablespoons ice water
Filling:
7 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped walnuts or pecans
7 – 8 cups baking apples, thinly sliced about 1/8-inch thick (about 8 apples – I used Fuji)
1 tablespoon lemon juice
1/2 cup granulated sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Glaze:
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla extract
2 to 3 teaspoons heavy cream or milk

Instructions

  1. In a large bowl, combine flour and salt. Use a pastry blender or fork to cut in the shortening until crumbly. Repeat with the butter. Add the ice water gradually, tossing with a fork until it comes together to form a soft dough. Divide the dough in half and press each half into a disk. Wrap in plastic wrap and refrigerate about 30 minutes.
  2. Preheat oven to 375 degrees F. and place a baking sheet on the bottom rack to catch any drips.
  3. Line a 9-inch deep-dish pie plate (or springform pan if you don’t have a deep dish pan) with heavy-duty foil or a double layer of regular foil – make sure it reaches about 2 inches beyond the rim of the pie pan.
  4. Spray the foil with non-stick spray or grease with butter.
  5. In a small bowl mix together 5 tablespoons of the melted butter, the brown sugar and nuts. Spoon it into the pie dish and spread evenly across the bottom.
  6. In a large bowl toss the apples with the lemon and butter. Add the sugar, flour, cinnamon and nutmeg. Toss to combine.
  7. On a piece of lightly floured parchment or waxed paper roll one of the disks out to about 11 inches. Use the parchment to lift it and place it over the nut mixture. Press it against the side of the pan and leave the excess pie crust overhanging the sides.
  8. Fill with the apple mixture by hand layering the apples as evenly as you can over the crust.
  9. Roll out the remaining pastry to about 10 inches. Place over the filling. Press the edges of the crust together and fold it in over the edge of the pie to seal – don’t worry about making it pretty because it won’t show in the final product.
  10. Bake 50-55 minutes or until apples are tender and crust is golden brown (place a piece of tinfoil over the entire pie if it starts to brown too much near the end).
  11. Cool for 15 minutes on a wire rack then carefully invert onto a serving platter and gently remove the foil. Allow to cool.
  12. In a small bowl whisk together the ingredients to make the glaze. Drizzle over the pie. Refrigerate leftovers.
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Main DishesChicken

CROCKPOT TUSCAN CHICKEN SOUP

by Sarah Lynn
written by Sarah Lynn

I made this soup for you! It’s going to get chilly soon and I want you to be prepared. You’ll be wanting something warm, hearty and comforting to come home to and what better fits the bill than a mostly hands-off, slow cooker soup?

I hope you said “nothing”.

This is packed with the most tender chicken you can imagine after slow cooking for hours in broth seasoned with a little tomato paste. It also has cannellini beans, fresh spinach, carrots, roasted red peppers, onions, garlic, Italian seasonings and a squeeze of lemon to brighten everything up.

I add the beans and spinach at the end because canned beans are already cooked and I don’t want them to get too mushy. The same with the spinach, I don’t want it to cook so far down that it doesn’t have any texture left to it.

This is chock full of flavors that are easy to love and will have you coming back for seconds!

Excuse me now while I go hug my crockpot.

Best invention ever.

CROCKPOT TUSCAN CHICKEN SOUP

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Serves: 6 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

2 (14 ounce) cans low-sodium chicken broth
1/2 cup bottled or filtered water
2 tablespoons tomato paste
1 teaspoon Italian seasoning, crushed between fingertips
salt and pepper
1 large yellow onion, chopped
4 cloves garlic, minced
1 (jarred) roasted red pepper, diced
3 medium carrots, peeled and diced
1 pound boneless chicken breasts
1 (14 ounce) can cannellini beans, rinsed
3 cups fresh baby spinach
a big squeeze of fresh lemon juice (1 - 2 teaspoons)
fresh grated Parmesan cheese, for serving
crackers or crusty bread, for serving

Instructions

In a 4 or 5 quart slow cooker whisk the chicken broth, water, tomato paste, Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon black pepper together.
Add the onion, garlic, pepper, carrots and chicken.
Cook on high 3 - 4 hours or low 5 - 6.
Remove the chicken breasts to a cutting board. Mix the beans and spinach into the pot and put the lid on it.
Cut the chicken into bite size pieces and stir them back into the pot. Taste the broth and add more salt and pepper as needed.
Cook for another 20 minutes or so just to heat the beans and allow the spinach to wilt.
Stir the lemon juice into the pot and serve garnished with Parmesan cheese.

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Apple RecipesMain Dishes

CARAMEL WALNUT APPLE PIE

by Sarah Lynn
written by Sarah Lynn

I wasn’t going to post this because there’s a million and one apple pie recipes out there but it was so very delicious I had to. And because I don’t want to wimp out on pie season. And because this is kind of the pie of my apple pie dreams.

This apple pie is made special by the simple act of topping it with buttery brown sugar and walnuts. It forms a lovely caramel as it bakes, melting over the top to sink down into all the nooks and crannies between the cinnamon-spiked apples. It’s kind of like a caramel apple only better because there’s also buttery crust involved.

The crust is made flaky and tender by incorporating both shortening and butter. They’re worked into the dough one at a time instead of both at once making for a fail-proof crust. I struggled to make good crusts until I started using this method – both the flavor and texture improved immensely. Like 100% better.

Who likes Granny Smith apples in their pie? Raise your hand.

Boo on Granny Smith whoever she is, the old pucker mouth. I like sweeter apples like Gala or Fuji, thinly sliced and cooked until soft but not mushy.

Making this the most perfect pie.

The apple pie of my dreams.

CARAMEL WALNUT APPLE PIE

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Serves: 1 (9-inch) pie Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Crust:
1 + 1/2 cups all-purpose flour
1/2 teaspon salt
4 tablespoons cold shortening
5 tablespoons cold unsalted butter
3 to 5 tablespoons ice water

Filling:

7 cups baking apples, thinly sliced about 1/8-inch thick (7 - 8 apples - I used Gala)
1 tablespoon lemon juice
7 tablespoons butter, melted, divided
1/3 cup granulated sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of salt
Topping:
1/2 cup brown sugar
1/2 cup chopped walnuts

Instructions

Make the crust:

In a large bowl, combine the flour and salt. Use a pastry blender or fork to cut in the shortening until crumbly. Repeat with the butter. Add the ice water gradually, tossing with a fork until it comes together to form a soft dough. Pat it into a disc, wrap in plastic wrap and refrigerate 20 minutes.

Make the filling:

In a large bowl toss the apples with the lemon and 2 tablespoons of the butter. Add the sugar, flour, cinnamon, nutmeg and salt. Toss to combine.
Preheat the oven to 375 degrees F and place a baking sheet on the bottom rack to catch any drips.
On a lightly floured surface roll the dough out to an 11-inch circle. Roll it up onto the rolling pin and place it into a 9-inch pie dish. Press it down into the pan and flute the edges.
Fill with the apple mixture by hand - lay the apples as evenly as you can over the crust.
In a small bowl mix together the remaining 5 tablespoons melted butter with the brown sugar and nuts. Spoon it over the apples and spread it out over the top with the back of the spoon.
Bake about 50 minutes until bubbly and golden (place a piece of tinfoil over the entire pie if it starts to brown too much near the end).
Cool on a wire rack. Serve as is or with whipped cream and/or vanilla ice cream. Refrigerate leftovers.

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Potato RecipesMain Dishes

ZUCCHINI POTATO HASH WITH BACON AND CHEDDAR

by Sarah Lynn
written by Sarah Lynn

Despite what you might have heard zucchini is definitely and most assuredly still in season. You can find them right alongside butternut and sunny yellow spaghetti squashes. Or as we call them in my house ‘squishes’.

Into my cart went a butternut squash, two spaghetti squishes and my summer-long habit of five or six of the best looking zucchini of the year.

This delicious hash is made by pan-frying cubed potatoes, zucchini and onions until browned and tender then garnishing it with crispy bits of bacon and a smattering (or more) of white cheddar cheese.

Top with fried or poached eggs for breakfast/dinner or serve it as a side to just about anything. Chicken, meatloaf, steak, burgers, etc. . .

I love when seasonal favorites collide.

ZUCCHINI POTATO HASH WITH BACON AND CHEDDAR

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Serves: 4 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

3 tablespoons olive or canola oil, divided
3 cups 1/2-inch cubed potatoes
2 cups 1/2-inch cubed zucchini (use a big one and scrape out the seeds)
1/2 cup onion, thinly sliced
salt and fresh black pepper
2 - 3 slices cooked bacon, crumbled/chopped
1/4 cup (or more) shredded white cheddar cheese

Instructions

  1. Heat a tablespoon of oil in a large cast iron skillet over medium heat. Add the zucchini, a couple dashes each of salt and pepper and stirring often, cook until they start to soften. Remove to a plate.
  2. Add the remaining oil to the pan with the potatoes and onion, season well with salt and pepper. Let them cook until browned on one side, then stir them up and let them cook until browned again. Repeat until they're fork tender.
  3. Add the zucchini back to the pan and cook until heated through. Sprinkle with the bacon and cheese. Let the cheese melt. Serve hot.
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Main Dishes

PIMENTO AND CREAM CHEESE SCALLOPED CORN

by Sarah Lynn
written by Sarah Lynn

Corn gets baked in a creamy sauce with pimentos, red onions, cream cheese and cheddar that is topped off with a crunchy panko crumb topping. Pimentos are those red peppers you find in the middle of olives, they’re sweet and mild and perfect paired with corn.

I know everyone has squash and pumpkins on their mind right now but corn is still in season and deserves some attention. I’m not tired of it at all. I pulled this one from my archives, a big collection of recipes, a few years worth, that I never posted. Most will never see the light of day. Some are test recipes for a cookbook, others aren’t noteworthy enough, and then there’s the sucky picture category.

This probably falls in the last category because it’s definitely post worthy. It’s kind of like baked creamed corn and is absolutely delicious.

Fresh-off-the-cob corn works best here or thawed, frozen corn. You can find the pimentos in jars by the olives. If you can’t find them you can use roasted red peppers instead.

Don’t be shy with the black pepper. In case you didn’t know, corn loves black pepper, it really makes the flavors come alive.

This is the greatest type of comfort food!

Vegetables + cheese for the win.

PIMENTO AND CREAM CHEESE SCALLOPED CORN

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Serves: 6 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

2 tablespoons butter, plus more greasing the pan
1/2 cup diced red onion
1/2 cup chopped pimentos
salt and fresh black pepper
1 tablespoon all-purpose flour
1 + 1/4 cups milk
4 ounces cream cheese, at room temperature
1 + 1/4 cups shredded sharp cheddar cheese, divided
4 cups corn
2 tablespoons panko crumbs (Japanese bread crumbs)

Instructions

Preheat oven to 350 degrees F. Butter an 8-inch baking pan or casserole dish.
In a large frying pan melt the butter over medium-low heat and add the onion and pimentos with a dash of salt and pepper. Cook until the onions soften about 5 minutes.
Sprinkle the flour over them and stir it in. Cook 1-2 minutes, stirring often.
Slowly stir in the milk, turn the heat up a little and bring to a simmer.
Place the cream cheese in a small bowl and stir in a few spoons of the hot milk to temper it.
Turn the heat down to low and add the cream cheese to the pan with 3/4 cup of the cheddar.
Stir until they're both melted. Add about 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Remove from heat and stir in the corn.
Pour it into the prepared pan and top with the remaining 1/2 cup cheese and panko crumbs.
Bake 25 - 30 minutes. Let set 5 minutes before serving.

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Main Dishes

THAI BEEF WITH COCONUT MILK RICE

by Sarah Lynn
written by Sarah Lynn

This is one of the simplest Thai recipes to make at home with no fancy ingredients required! You can easily find everything you need in your favorite market.

If you’re not sure about liking Thai food then this is a good introductory recipe, as long as you’re ok with spicy hot food. My finicky family didn’t even know it was Thai. I told them it was spicy, garlic beef. Heehee. They have preconceived notions about certain foods so I only tell them as much as they need to know. No one gets hurt and everyone eats.

The spicy ground beef is made in a frying pan while the coconut rice is cooking. It’s made with jasmine rice, coconut milk, water and a little salt. You just know something wonderful is afoot when the exotic scent of jasmine rice hits your nose. It turns out so creamy and delicious it just about melts in your mouth.

The beef is made with ground sirloin, garlic, red jalapeno peppers, soy sauce, fish sauce (or Worcestershire), a smidgen of brown sugar and fresh basil. It’s pretty darn spicy – you can cut down on the jalapenos a little but you don’t want to cut them out completely because they “make” the dish. I know a lot of you don’t like or want to use fish sauce so you can use Worcestershire in its place.

The squeeze of fresh lime is the finishing touch you don’t want to overlook. It makes all the flavors really come alive and balances out the salty-sweetness of it.

If you’re staring at that package of ground beef with a feeling of dread over eating the same old meatloaf or burger for dinner and hoping some new idea will fall out of the sky into your lap then. . .

Consider your wish granted.

THAI BEEF WITH COCONUT MILK RICE

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Serves: 4 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 + 1/4 cups jasmine rice
1 can (13.5 ounces) coconut milk
salt
1 tablespoon fish sauce or Worcestershire sauce
2 tablespoons low-sodium soy sauce
1 teaspoon brown sugar
1 tablespoon vegetable oil
4 garlic cloves, minced
3 red jalapeno peppers, seeded and sliced into 1-inch matchsticks
1 pound ground sirloin
1 heaping tablespoon minced fresh basil
lime wedges, for serving

Instructions

Add the rice, coconut milk, 3/4 cup water and 1/2 teaspoon salt to a medium, heavy-bottomed saucepan. Bring it up to a boil then reduce heat to a slow simmer. Put a lid on it and cook about 25 minutes until the water is absorbed.
Meanwhile in a small bowl stir the fish sauce, soy sauce, and sugar together.
Heat a cast-iron skillet over medium-low heat and add the oil. Cook the garlic and peppers, stirring often until the peppers are tender.
Add the ground beef and turn the heat up to medium. Break the meat apart as it cooks. Once the meat is completely cooked through turn off the heat and tip the pan so the grease runs to one side. Scoop it out with a spoon and discard.
Turn the heat back up to medium and add the soy sauce mixture and basil. Cook 1 - 2 minutes, stirring well so the soy sauce seasons all the meat.
To serve spoon the meat over the rice with lime wedges on the side (squeeze a little over top as you eat).

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Main Dishes

BROCCOLI ALFREDO TORTELLINI

by Sarah Lynn
written by Sarah Lynn

This BROCCOLI ALFREDO TORTELLINI .Is The most comforting pasta dish you can imagine and it’s all yours for the making in 30 minutes or less.

Cheese tortellini and broccoli florets are drowned in the creamiest, dreamiest Parmesan cheese sauce with a touch of garlic and parsley.

It comes together so quickly you can fit it right into a busy weeknight. Or not. That’s definitely not a requirement! But if you’ve had a long or particularly stressful day then this is a good way to end it.

The broccoli and tortellini are cooked separately then tossed in the easy sauce that starts with butter and garlic then moves on to half & half and a shocking amount of Parmesan cheese. Enough to sprinkle on an entire dish army of spaghetti.

Don’t be scared. Embrace the Parmesan. It’s a necessary evil, the most important component because without it there is no alfredo. You really must love Parmesan. And I do. I really, really do.

I’m not asking you to make it every night.

This is comfort food, not diet food.

Sorry not sorry.

BROCCOLI ALFREDO TORTELLINI

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Serves: 4 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

16 ounces broccoli florets (about 4 cups cooked)
12 ounces cheese tortellini
a pat of butter

Sauce:

2 tablespoons butter
3 cloves garlic, minced
salt and fresh black pepper
2 cups half & half
1 + 1/2 cups grated Parmesan cheese
1 tablespoon fresh chopped parsley

Instructions

Steam the broccoli until tender and cook the tortellini according to package directions. Right before draining scoop out 1/2 cup of the cooking water and set it aside. Toss the cooked tortellini with a pat of butter to prevent sticking.
While the broccoli and tortellini are cooking line up all the sauce ingredients because once you start making it the recipe moves fast.
When the broccoli and tortellini are done cooking set a large frying pan over medium low heat and melt the butter for the sauce.
Add the garlic and a dash of salt and pepper, cook until fragrant, stirring often about 2 minutes.
Pour in the half & half, turn heat up to medium high and bring to a simmer, stirring often.
Once it comes up to a simmer slowly stir in half the pasta water you set aside and the Parmesan cheese. Cook another minute or two.
Turn heat down to low. Add the broccoli, tortellini, parsley and 1/8 teaspoon black pepper. Slowly stir with a wooden spoon to coat them with the sauce.
Once it thickens remove from the heat and serve. If the sauce becomes too thick you can slowly stir in the remaining pasta water.

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Apple RecipesDessert Recipes

CARAMEL APPLE CHEESECAKE

by Sarah Lynn
written by Sarah Lynn

​

This cheesecake sings of the season with it’s apple and dulce de leche caramel topping over a sweet cream cheese filling tucked into a graham cracker crust.

There’s four components to this delectable cheesecake, every step simple and worth it, starting with the graham cracker crust that is made in a food processor and prebaked before filling.

Next comes the filling. It’s made of a pound and a half of cream cheese, sugar, a little lemon zest, eggs and sour cream, all beaten together and poured over the crust to bake in a water bath.

Some people hate when the top of their cheesecakes crack. Not me. Usually I’m just happy to have cheesecake. Luckily, this one didn’t crack.

Baking it in a water bath helps as does leaving it in the oven after it’s cooked to cool down a little with the door open. Also, be careful not to over-beat the filling. Over-beating causes it to puff up high only to crash down as it cools.

The caramel is dulce de leche, sweetened condensed milk caramel easily made in your oven. It sounds crazy if you never made it before but it is one of the best things on earth. A thick, sweet, soft caramel that is good on everything from ice cream to cookies. And especially your spoon. Or fingertips. Whichever is handier.

The apple topping is like an apple pie filling. Sliced apples are cooked in a frying pan with butter, brown sugar, cinnamon and nutmeg. You can arrange them by hand or pile them on top.

I hate to say this because it’s so hard to resist diving into it right away but it’s better the next day, after chilling out in the refrigerator all night. Something magical happens as it sets, to the flavors and consistency. So you can split up the work and make the cheesecake first and the topping the next day.

CARAMEL APPLE CHEESECAKE

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Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

​Crust:
5 tablespoons unsalted butter, melted, plus more for greasing the pan
12 graham crackers (3-by-5 inch)
1/4 cup sugar
1/8 teaspoon salt

Filling:
24 ounces of bar cream cheese, at room temperature
1 + 1/4 cups sugar
1/2 teaspoon finely grated lemon zest
1/4 teaspoon salt
3 large eggs, at room temperature
1 cup sour cream, take out of fridge 1/2 hour ahead of time
​Topping:1 can sweetened condensed milk
4 apples, peeled and cut into 1/4-inch slices
1 tablespoon butter
1 tablespoon flour
1/4 cup brown sugar
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
a dash of vanilla
a pinch of nutmeg

Instructions

​Make the crust:

Preheat oven to 375 degrees F. Butter a 9-by-3-inch springform pan.
Using a food processor pulse the graham crackers into fine crumbs.
Add the melted butter, sugar, and salt. Pulse to combine.
Dump the crumb mixture into the pan and press it into the bottom as evenly as you can from edge to edge.
Bake 14 minutes and cool on a wire rack.
Reduce oven to 325 degrees F.

Make the filling:

Set a kettle of water to boil.
On low speed beat the cream cheese 2 - 3 minutes, scraping down the sides of the bowl once.
Gradually add the sugar and beat on low 2 minutes.
Beat in the vanilla and salt.
Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
Beat in the sour cream.
Wrap the bottom half of the pan in foil and set in a large roasting pan.
Scoop the cheesecake filling into the pan. Set the pan on the middle rack of the oven. Pour the boiling water into the roasting pan so it reaches halfway up the side of the springform pan.
Bake until just set in the center about 1 hour 25 minutes. Once it's set in the center turn off the heat, crack open the door and leave the cheesecake in there for another 30 minutes.
Remove the cheesecake from the roasting pan and cool on a wire rack then refrigerate 8 hours or overnight.

Make the caramel:

Set a kettle of water to boil. Preheat oven to 400 degrees F.
Grease a small casserole or loaf pan and pour in the sweetened condensed milk. Cover tightly with aluminum foil and set it in a roasting pan on the center rack
Pour boiling water until it reaches halfway up the side. Bake 1 hour. Remove and cool on a wire rack.

Make the apple topping:

Melt the butter in a medium frying pan over medium heat. Add the apples, sugar, lemon, cinnamon, vanilla and nutmeg.
Cook, stirring often until the apples are fork tender but not mushy. Remove from heat and cool.

Assemble the cheesecake:

Remove the side ring from the pan and set the cheesecake on a cake dish or platter. Spoon some of the caramel over the top, enough to spread a thin layer from edge to edge.
Top with the apples. You can pile them on top or arrange them by hand. Start with the outer circle and work your way in. The apples will have some liquid to them you can discard it or save it to spoon over top when you serve it.
To serve: Dip a knife into hot water, dry it and cut the cheesecake into wedges, wiping the knife clean after each cut. Drizzle generously with the remaining caramel.
Refrigerate leftovers up to 5 days.

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