Category: Recipes

Apple sauce or applesauce is a purée made of apples. It can be made with peeled or unpeeled apples and a variety of spices. Flavorings or sweeteners such as sugar or honey are also commonly added. How you change up the mix is what makes this recipe so exciting.

On one making of this recipe, you may want smoother or chunkier apples. While at other times you may prefer a special set of spices for whatever it is you are using it for. Laktes, pork chops, pork tenderloin with cherries – and seasonally you can change the apples you use as well.

Find your favorite, be sure to write it down so that you can tell everyone how great your version of apple sauce is.

Apples are loaded with vitamin C and have fiber.

Apple Sauce

4.50 from 2 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 55 minutes mins

Course Fruit, Side

Cuisine American

Servings 4 people

Ingredients

  

1x2x3x

• 4 apples peeled, cored, and chopped
• 3/4 cup water
• 1/4 cup sugar white or brown
• 1/2 teaspoon cinnamon ground
• A few drops lemon juice optional

Instructions

 

• Using a medium sized saucepan on medium heat, combine apples, water, sugar, and cinnamon.
• Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft.
• Turn off the stove and allow mixture to cool for a few minutes.
• Mash the mixture with a fork or potato masher to make apple sauce.
• Refrigerate for at least 30 minutes.

Notes

Great apples to use are Red Delicious, Golden Delicious, Granny Smith, Fuji, Jonathan, Mcintosh, or Gravenstein. The apples vary in sweetness throughout the year, so taste a piece before adding sugar. If the apple is too sweet, add less sugar. Apple sauce is usually served with pork chops, potato latkes, on its own as a side dish.

Equipment List:

Soup pot or Sauté pan
Wooden spoon or spatula
Cutting board
Chef’s knife
Serving bowl

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What makes these chicken wings so good, is that this recipe uses a technique called “Brining”.

Brining is the process of submerging a cut of meat in a brine solution, which is simply salt dissolved in water. The meat absorbs extra liquid and salt, resulting in a juicier and more flavorful final dish. This technique is particularly great for lean cuts of meat that tend to dry out during cooking.

This recipe is a fantastic introduction to brining since it is simply water and salt. Brining can get fancy later on when taking on dishes like pork chops and steaks. That is when other seasonings and flavorings are added.

Asian Style Chicken Wings

Peanuts, lime and cilantro are a fun combination that compliment the brown sugar, vinegar and hot sauce used in this recipe. This recipe will satisfy all of the taste buds. If you have a peanut allergy, then try pecans or toasted shredded coconut.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Dish, Poultry and Eggs

Cuisine Asian

Servings 4 people

Ingredients

  

1x2x3x

• 2 pounds chicken wings
• .5 gallon water
• 2 tablespoons salt for salted water
• .5 cup chicken stock
• .25 cup chili sauce or hot sauce
• 1 tablespoon salt seasoning to bake the chicken
• .5 tablespoon pepper seasoning to bake the chicken
• .5 cup brown sugar
• .5 cup onion pureed
• .25 cup vinegar
• 1 lime juice and zest
• .5 cup peanuts chopped
• .5 cup cilantro chopped

Instructions

 

• Add water to a large bowl then season with 2 tablespoons of salt. Stir. Set aside.
• Cut chicken wings into pieces and place in the bowl of salted water. Stir, and set aside for 10 minutes.
• Preheat oven to 400⁰F and be sure the shelves are set in the baking position towards the upper middle half of the oven.
• Meanwhile, shred ½ an onion either using a food processor or box grater. The box grater works better as this chunkiness adds to the recipe.
• Line a baking sheet with either a silmat, piece of foil that has been sprayed, or parchment paper.
• After the chicken has been in the salted water, dry with a towel and place on the lined baking sheet. Salt and pepper.
• Bake for 15 minutes, then turn the chicken over. Bake for an additional 15 minutes, until golden brown and crispy.
• Meanwhile, mix the remaining ingredients in a bowl. Baste the chicken.
• Bake 5 more minutes, turn chicken over and baste a 2nd time. Bake 5 minutes more.
• Let cool for 5 minutes, then enjoy!

Notes

Tools Necessary-

• Cutting board
• Chefs knife
• Large mixing bowl
• Tongs
• Measuring cups and
• spoons
• Sheet pan
• Silmat or foil or parchment
• Kitchen towels
• Adult Supervision

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The French omelet is one of several kinds of omelettes. Its main claim is that the omelet is removed from cooking just before the desired degree of doneness.

The center is slightly underdone and continues to cook while the omelet is being delivered to the table to be eaten. The result is that the center oozes slightly and if cheese is used, it oozes out to wet the diner’s appetite.

This style of omelet has a unique shape which resembles an American football.

This style of omelet has a wonderful fluffy and moist texture that is very different than its American counterpart which is tougher and can be crispy.

For most people, they prefer this style, but we can put it to a vote at a later date.

Omelet French Style

5 from 1 vote

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Prep Time 3 minutes mins

Cook Time 3 minutes mins

Total Time 8 minutes mins

Course Breakfast, Poultry and Eggs

Cuisine French

Servings 1 person

Ingredients

  

1x2x3x

• 2 large eggs
• 1 tablespoon butter melted
• 1 tablespoons water
• 1/8 teaspoon salt
• pinch black pepper freshly ground

Instructions

 

• Combine the eggs, milk, salt, and pepper in a medium bowl and mix very well with a fork or a whisk.
• Set a dinner plate by the stove.
• Heat a seasoned omelet pan or non-stick skillet over medium-high heat. When the pan is warm, add the butter. Swirl the pan so the butter gets all around.
• When the butter stops sizzling and the foam goes away add the eggs. Let the eggs heat up (10 seconds).
• Stir vigorously, with a heatproof spatula. When stirring, include the sides of the egg mixture so the omelet cooks evenly.
• Once the eggs are set (the bottom starts to become solid and the edges start to dry a bit), thump the pan gently on the burner to release the omelet from the pan. Be sure that nothing is sticking to the sides or bottom of the pan, if so use a heat proof spatula.
• Hold the pan at a 45-degree angle to the stove and carefully fold the omelet like a business letter. Shake the pan to create thin layers of egg. Fold omelet again and again forming thin layers all rolled up. Cook until just before the desired doneness lifting the pan or reducing the heat to prevent browning. (A classic French omelet is not brown like the American version.)
• Transfer omelet to the warm plate and serve.

Notes

NOTES: Omelet Filling Suggestions: Fillings are raw and cooked, sweet and savory. Add fillings before folding or alternatively one can roll the omelet then slice it open like a baked potato and top the omelet with fillings such as creams, herbs, fresh fruit or caviar. Add choice of garnishes just before folding the omelet in 1/2 or top omelet if so desired. Serve immediately. Canola oil or olive oil or other low saturated fat oil may be substituted instead of the butter. End result will be slightly different, but still delicious.

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