Apple and Apricot Tart

I have an insatiable sweet tooth- truly. But don't go lumping me in with all of the self-proclaimed "chocoholics" out there because that's not me. Good chocolate is phenomenal but I believe it is one of the things that should be left alone. In its purest form, you just can't get better than a single piece of good quality chocolate or a simple brownie- not this disgusting excuse for chocolate that is made out of corn syrup and more than 16 different kinds of chemicals... that would be why American's are fat.

Here's my theory- if we all could just learn that its about quality rather than quantity, we would be much better off. That's how the French do it. Have you ever wondered why you go to Europe and there isn't a single obese person there yet every meal is accompanied by a glass of wine and dessert? It is because these people have it right- they don't even attempt to satiate their craving for something sweet with highly-processed artificial sweeteners and preservatives; they go right to the source.

In a world where I am constantly bombarded with Twix and Oreo McFlurry advertisements, my dessert craving lies in something totally different- fruit. And summer is the perfect time to experiment with all that nature's natural sweetener has to offer. 

So here is my recipe for an Apple and Apricot Tart. I find that in the sweltering heat of summer, tarts are the perfect dessert: they can be served hot, cold, or room temperature, and when made with fruit, they don't feel as heavy as eating a piece of chocolate cake would. *I have to be honest, when doing my research for this post, I came across Paula Deen's recipe and was inspired. She uses sour cream in her pie crust and custard filling and surprisingly, it works perfectly. So thanks Paula for the idea, you a complete genius when it comes to taking something healthy, adding a stick of butter, and making it dangerously delicious.

I would also like to thank Susan and Mitchell James for giving me my very first tart dish which allowed me to make this recipe. I couldn't be more thankful for such wonderful friends.

Apple and Apricot Tart:

The Players:

The Crust:

1 1/4 cups All-Purpose Flour

1 stick of room-temperature butter

2 tablespoons sour cream

1 egg

Filling:

5 apples, peeled cored and cut into 1/2 inch slices

4 egg yolks

1/2 cup sour cream

1/4 cup apricot preserves

3/4 cup sugar

1/4 cup all-purpose flour

Glaze:

1/2 cup apricot preserves

2 T rum or orange juice

Game Time:

Pre-heat your oven to 375 degrees.

In a food processor, carefully blend together the sour cream, butter, and the egg. Add the flour and pulse until a dough has formed. 

With lightly floured hands, carefully remove the dough from the food processor and press into the bottom of an ungreased tart dish. Press the dough so that it is even across the bottom and rises up slightly along the sides. 

Bake pie crust for 20 minutes or until slightly golden. Lower oven temperature to 350. Allow the crust to cool before filling.

Layer in circles the apple slices allowing them to mound slightly in the center. 

Combine the sour cream, sugar, apricot preserves, egg yolks, and flour in a bowl. Pour mixture over the apples and bake for one hour. If apples begin to get too dark, tent the dish with aluminum foil.

For the glaze, wisk together the preserves and the rum. While the tart is still hot, carefully brush the glaze over the apples. 

Not your Mama's Oatmeal Cookies

I believe that the Ancient Romans had everything right. After spending a month in Italy learning all about the art, culture, and food, there is something I now believe in... soul mates.

The concept of soul mates dates back almost 3000 years to the times of the Ancient Romans where tales of the Olympian Gods and Goddesses influenced the lives of people all over the Mediterranean. According to ancient mythology (my incredibly abbreviated version that is), our ancestors had 2 heads and 4 arms- I know, crazy right? In typical human fashion, we screwed things up and as our punishment the Gods split us each in half to forever search for the other piece that makes us whole. 

I heard this story for the first time about two years ago and fell in love with it instantly. Not so much because it is about something that promises a future full of happiness and love- but because it is a story of completeness. About a pair, a team, a duo.

Some duo's should never be separated: Adam and Eve, Mickey and Minnie, milk and cookies, green eggs and ham...

But then there are some that are just begging for something new. Exhibit A? Oatmeal and raisins. Who in the world came up this over-rated combination that has infiltrated our epicurean culture in not only breakfast foods but now in lunch, dinner, and dessert as well?! Yes, a hot oatmeal raisin cookie is excellent with a glass of cold milk, but can you really ask for anything more boring???? No, and considering my motto is "go big or go home," I need some excitement in my cookie.

So that's what I've done- taken my favorite part of every cookie I've ever had and put it all into ONE cookie extravaganza.

My Aunt Liz was, is, and always will be my baking hero and inspiration. After having one of the most delicious cookies I've ever had this past weekend right after she took them out of the oven, I knew I needed something new. 

So here it is- your out of the ordinary cookie experience: 

Peanut Butter, Chocolate Chip, and Oatmeal Cookies (*with a "secret" ingredient just to make it a little more fun)

The Players: (bear with me, but it is SO worth it)

2 sticks of butter, room temperature

1/3 cup creamy peanut butter

3/4 cup brown sugar

1/2 cup sugar

1 egg

1 tsp vanilla

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 teaspoon salt

3 cups oats (don't even think about trying to use instant oatmeal. Get the real stuff)

3/4 cup chocolate chips

1 cup walnuts, chopped

SECRET INGREDIENT- 2 T instant coffee

Game Time:

Pre-heat oven to 375 degrees.

In a large mixing bowl, cream the butter and peanut butter with the brown and white sugar.

Beat in the egg and vanilla.

Put the flour, baking soda, and salt into a sifter and sift into the creamed mixture. Carefully mix to combine- do not over mix dough because it can become tough.

Stir in oats. Fold in chocolate chips, walnuts and coffee.

Form dough into a log. Slice into 1inch cookies. Bake for 10 minutes (They may seem gooey, but that is exactly how they should be. Even after they cool, they will still be perfectly chewy.)

Remember Who You Are and Where You Come From- Orange Crusted Chicken Breast

There is something you should know about me - I don't believe in excuses. Ever. I know that sounds harsh but it is true.

But there is one thing I do believe in. In all cases, at all times, I believe in honesty. And honestly, over the past 5 months, there is almost nothing in my life that has stayed the same. From the people I was closest to, to the plans I had for my future, everything changed and for the first time, I had to really figure things out for myself and coincidentally was given the beautiful gift of freedom to plan my own life. I don't want to think of this change as a "life hands you lemons" type of situation because after realizing that I had been freed of the only thing holding me back, I grabbed life by the horns and am finally doing what makes me happy.

There are a couple people who I will never be able to thank enough for picking me back up and putting me where I really belong. They are the kind of friends that not only pick you up when you are down, but that crank up the music so you can dance your way back to the top. The kind that slept for 7 days in a tiny dorm room with me during the aftermath of the Tuscaloosa tornadoes. The kind that always remembers my love of "Chicks, Ducks, and Bunnies" at Easter. The kind that sings Destiny's Child's "Say My Name" to me over Skype while I'm all the way over in Italy (also the kind that refuses to make me beef stir fry). 

Well, this recipe is for you. The weeks following the April 27th tornadoes in Tuscaloosa were exhausting- physically and emotionally. After long days of working in the city clearing debris, giving aid to survivors, or helping the students at the University of Alabama find a safe way to get home, we all needed a way to get our minds off of the weight that Mother Nature had placed upon our shoulders.

I made this dish one night during that week and from now on, it will always be the dish I crave when I need comfort... comfort with a little pizazz.

When thinking about all the happened over these past few months, there is something that my Dad has told me my entire life that rings truer than ever: "Remember who you are and where you come from." Even though you may lose friends, make new ones, lose the building you once called home, or finally realize that its the people that make a house a home, there is something constant: family. And fortunately for me, I have a handful of friends close enough to call family as well. Its these people that come together to make my "home" and to make me "strong enough." I don't need someone to tell me I have do things on my own, because I know I'll never have to.

Orange Crusted Chicken Breast with Browned Butter and Sherry Sauce

The Players:

2 Chicken Breasts, cut horizontally (parallel to the cutting board- will make 4 pieces) *tenderize with a meat mallet if desired

Bread Crumb (Dry Dredge): (Mix ingredients well)

• 3/4 cup Italian seasoned bread crumbs 
• All the zest from 1 large orange
• 1 large shallot, minced
• Black pepper to taste

Wet Mixture: (whisk everything together)

• 2 T Dijon Mustard
• 2 T Orange Juice
• 1/4 cup Sherry
• Salt to taste

Sauce:

• 1 Orange
• 1/2 stick of butter
• 3 T sherry

Game Time:

Pre-heat oven to 350 degrees. Mix together ingredients to create the dry mixture. Whisk together the ingredients to form the wet mixture.

Coat each chicken breast in the wet mixture and then dredge in the dry mixture. If there is excess dry mixture, feel free to top the chicken breast with it.

Spray a baking sheet with non-stick cooking spray. Place chicken on the tray and then roast until done (approximately 35 minutes but will vary according to the size and thickness of the chicken breast). If you just happen to have extra butter lying around like I always do, feel free to "dot" the top of the chicken with small pieces of butter to add a richer flavor and golden color.

While chicken is baking, segment your orange. Begin by removing the peel by using a knife to cut  around the exterior of the orange.

 (please excuse the funny looking orange. I use the same orange for the zest as well as for the segments)

Very carefully, cut along each of the segments leaving the membrane but allowing the flesh of the orange to maintain it's structure.

Melt the butter on medium heat in a non-stick pan.

Once melted, stir slowly allowing the butter to slightly brown. Add the sherry and simmer until the alcohol has been cooked out, approximately 6 minutes.


Add the orange segements and reduce heat to low. Simmer until the chicken is done.

Remove the chicken from the oven and top each breast with a nice, tasty, heaping spoonful of the orange sauce.