Farmhouse Apple Pie

Ingredients:
2 (1/2 recipe) disks Grandma's Pie Dough
2 1/2 pound(s) mixed apples, peeled, cored, and chopped into 3/4-inch pieces
2 tablespoon(s) all-purpose flour
3/4 cup(s) sugar
1 tablespoon(s) sugar
1 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground nutmeg
1/2 teaspoon(s) salt
1 tablespoon(s) lemon juice

Directions
Heat the oven to 375 degrees F.

Roll out one of the disks of dough on a lightly floured surface to 1/8-inch thickness; transfer to a 9-inch pie pan. Set aside and keep chilled.

Roll the remaining dough to 1/8-inch thickness. Set aside on a parchment paper-lined baking sheet and keep chilled.

Toss the chopped apples, flour, 3/4 cup sugar, cinnamon, nutmeg, salt, and lemon juice together and mix until combined. Pour apple mixture into the prepared pie pan and top with the remaining dough.

Trim, leaving 1/2-inch overhang, fold under, and crimp edges. Sprinkle the top with the remaining tablespoon of sugar; chill for 10 minutes.

Bake until fruit is bubbling and crust is golden brown -- 50 to 55 minutes. Cool on wire rack.

Grandma's Pie Dough

Ingredients:
4 cup(s) all-purpose flour
3/4 teaspoon(s) salt
1 tablespoon(s) sugar
1 3/4 cup(s) unsalted butter, cold, cut into small pieces
1 tablespoon(s) white vinegar
1 (extra large) egg

Directions
Combine the flour, salt, and sugar in a large bowl. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal.

Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined.

Transfer to a clean work surface, and gently press to form a dough. Divide the dough into 4 equal parts. Shape each into a ball, flatten slightly to form a disk, and wrap in plastic. Chill for at least 1 hour.

http://www.delish.com/recipefinder/farmhouse-apple-pie-3711

http://www.delish.com/recipefinder/grandmas-pie-dough-3167

Fresh Berry Tart with Red Currant Glaze

Ingredients:
6 tablespoon(s) unsalted butter
2 cup(s) chocolate wafer cookies, finely crushed
1/4 cup(s) honey
1 tablespoon(s) honey
2 cup(s) whole milk
1 vanilla bean, split and scraped
3 strip(s) (1/2-inch-wide) orange zest
5 large egg yolks
3 tablespoon(s) sugar
2 tablespoon(s) all-purpose flour
2 tablespoon(s) cornstarch
1/4 cup(s) whipped cream
3/4 cup(s) red currants
2 1/2 cup(s) blueberries
3/4 cup(s) currant jelly

Directions
Make the crust: Heat the oven to 350 degrees F. Melt 5 tablespoons of butter and toss with the crushed cookies and 1 tablespoon honey. Press into a 9- by 9- inch square tart pan. Bake until firm -- 12 to 15 minutes -- and cool completely.

Make the filling: Fill a large bowl halfway with ice water and place a slightly smaller bowl on top. Set aside. Heat the milk, vanilla bean and seeds, and the orange zest in a large saucepan just to a boil. Remove from the heat and let steep for 20 minutes. Whisk the egg yolks, 1/4 cup honey, and sugar together in a large bowl until thick and pale yellow. Sift the flour and cornstarch over the egg mixture and whisk until smooth. Reheat the milk just to a boil, and whisk a few tablespoons at a time into the egg mixture. Transfer back to the saucepan and cook, whisking constantly, over medium heat until the mixture begins to bubble and thickens -- about 3 more minutes. Strain into the clean bowl of the ice bath. Dot with remaining 1 tablespoon of butter. Cover with plastic wrap directly onto the surface. Cool completely.

Assemble the tart: Fold the whipped cream into the filling. Spread filling into the cookie shell and top with the currants and berries. Heat the jelly and 1 tablespoon water. Dab over the fruit. Chill for about 30 minutes.

http://www.delish.com/recipefinder/berry-tart-red-currant-glaze-23

Quick Strawberry Cake

For a quicker and almost-homemade strawberry cake, let white cake mix stand in for a cake made from scratch. Reduce the liquid called for in the mix by 1/3 cup and add 1 cup strawberry preserves and 1/8 teaspoon red food coloring. Bake the two 9-inch layers according to package instructions. Shorten the process (and cleanup) even more by using store-bought whipped cream. Top with strawberries and 1/4 cup preserves.

Chicken Tacos with Charred Tomatoes

Ingredients:
2 plum tomatoes, cored
8 ounce(s) boneless, skinless chicken breast, trimmed of fat
1/4 teaspoon(s) salt
1/8 teaspoon(s) freshly ground pepper
2 teaspoon(s) canola oil, divided
1/2 cup(s) finely chopped white onion
1 clove(s) garlic, minced
1 small jalapeño pepper, seeded and minced
2 teaspoon(s) lime juice, plus lime wedges for garnish
2 teaspoon(s) chopped fresh cilantro
2 scallions, chopped
6 small corn tortillas, heated (see Tip)

Directions
Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.

Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.

Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.

Tip: Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.

Grilled Chicken with Greek Flavors

Ingredients:
4 skinless, boneless chicken breasts (about 2 pounds)
1 cup(s) red wine vinaigrette (such as Wish-Bone's)
1 tablespoon(s) chopped fresh oregano
1/2 teaspoon(s) salt
1 pound(s) cherry or small mixed heirloom tomatoes, halved
2 tablespoon(s) red wine vinaigrette
1/4 teaspoon(s) salt
1/2 tablespoon(s) torn fresh oregano, plus more for garnish
1 1/2 ounce(s) feta cheese

Directions
Marinate chicken breasts in a mixture of red wine vinaigrette, fresh oregano, and salt for 1 hour. Remove chicken from marinade and cook on a grill, or grill pan, over medium-high heat, turning once, until cooked through, 10 to 12 minutes. Keep warm.

Meanwhile, toss tomatoes, red wine vinaigrette, and salt in a medium bowl. Lower grill temperature to medium. Sear tomatoes, cut sides down, until slightly softened, about 2 minutes. Return tomatoes to bowl and toss with torn fresh oregano.

Slice chicken and transfer to a platter. Spoon tomatoes alongside chicken. Crumble and sprinkle feta cheese plus additional fresh oregano over tomatoes.

http://www.delish.com/recipefinder/grilled-chicken-greek-flavors-recipe

Spicy Orange Chicken Sandwiches

Ingredients:
1 1/2 pound(s) boneless chicken breasts, with skin
3/4 teaspoon(s) salt
1/2 teaspoon(s) black pepper
2 tablespoon(s) butter, cut into small pieces
1/2 cup(s) orange marmalade
2 1/2 tablespoon(s) sesame oil
2 1/2 tablespoon(s) soy sauce
3/4 teaspoon(s) hot sauce
1/2 teaspoon(s) cayenne pepper
1/2 teaspoon(s) sesame seeds
2 medium oranges
1 small head of butter lettuce, leaves separated
3 large pocket-style pitas, halved

Directions

Heat oven to 400 degrees F.
Season the chicken on all sides with the salt and pepper and place in a baking dish. Dot the top of the skin with the butter and place in the oven on the center rack. Roast for 10 minutes.

Mix the marmalade, sesame oil, soy sauce, hot sauce, and cayenne pepper together in a small bowl and use it to baste the chicken frequently until the meat reaches 167 degrees F -- about 20 more minutes.

Adjust oven to broil, sprinkle the sesame seeds over the chicken and broil until seeds are toasted and skin is crispy -- about 1 minute.

Remove the breasts from the oven and let rest for 15 minutes.

Bring the basting sauce to a boil and cook for 1 minute. Remove from the heat and let cool.
Cut the skin and pith from the oranges and slice into 1/4-inch-thick rounds. Remove any seeds.
Slice the chicken and place equal amounts of it, the oranges, and lettuce leaves inside the pitas. Drizzle each sandwich with the boiled sauce.

http://www.delish.com/recipefinder/spicy-orange-sesame-chicken-sandwiches

Muffuletta Sandwich

Ingredients:
1 (10-inch) round Italian loaf of bread
2 cup(s) Olive Salad
1/4 pound(s) Italian salami, thinly sliced
1/4 pound(s) mortadella, thinly sliced
1/4 pound(s) ham, thinly sliced
1/4 pound(s) provolone, thinly sliced

Directions
Make the sandwiches: Cut the bread loaf in half horizontally and scoop out the crumb, leaving a 1-inch border. Discard or save crumb for another use. Spread 1 cup of Olive Salad on bottom half. Place layers of salami, mortadella, ham, and provolone over Olive Salad. Place 1 more cup of Olive Salad over meat and cheese and cover with the top half of the loaf. Wrap tightly in plastic wrap. Place a plate large enough to cover the loaf on top of the sandwich, weight it with two 16-ounce cans or something equally heavy, and refrigerate overnight. Cut loaf into 4 equally sized wedges and serve.

Olive Salad:

1 head(s) (about 6 cloves) garlic, peeled and roughly chopped
1 green bell pepper, quartered
1 red bell pepper, quartered
5 stalk(s) celery, cut in half
1 1/2 pound(s) mushrooms
4 jar(s) (10 ounces each) large pimiento-stuffed olives, drained
2 cup(s) vegetable oil
2 cup(s) white vinegar
2 tablespoon(s) ground black pepper
2 tablespoon(s) lemon pepper
2 tablespoon(s) garlic powder
2 tablespoon(s) onion powder
2 tablespoon(s) sugar
1 cup(s) chopped onion

Directions
Chop the vegetables: In the bowl of a food processor fitted with metal blade, place garlic, red and green bell peppers, celery, mushrooms, and olives. Combine with short pulses until coarsely chopped (this can be done in batches).

Cook the seasonings: In a 2-quart saucepan, combine oil, vinegar, pepper, lemon pepper, garlic powder, onion powder, and sugar over medium-high heat. Bring the mixture to a boil and add onions. Remove from heat and let stand until cooled.

Combine all ingredients: In a large bowl, stir together vegetable and seasoning mixtures until well blended. Cover and refrigerate overnight. Store, refrigerated, for up to 1 month.

http://www.delish.com/recipefinder/muffuletta-sandwich-3099