Dutch Apple Pie (aka Nikkie Apple Pie)

My husband's favorite non-chocolate pie is Dutch Apple.  We recently went to an apple orchard for some fall fun, and while we did not get to pick apples (the buds were destroyed by frost last spring), I did walk out of there with a  5-lb bag of Gala apples that were brought in from the Western Slope.  So I had this bag of very fine apples, and I wondered what to do with them.  And then it hit me - make a pie!  Talk about a "duh" moment.  ;) 

So even though this is based on the Pennsylvania Dutch Apple Pie recipe, I'm going to name this after one of my good friends, Nikkie, since she is actually Dutch. And because I like how it sounds.  ;) I perfected this on my second try, and there is a bit of "cheating" here since the crust is the store-bought pre-made kind.  But the rest is totally from scratch.  My favorite part of the whole thing is the crumb topping, partly because it's so unbelievably easy to remember, and partly because it's very hard to mess up. You also can't argue with something made out of butter, flour and sugar. 

I hope you enjoy my version of the apple pie...  :)

---

Ingredients:
1 pre-made pie crust (i.e. Pillsbury), at room temperature

Crumb topping (make at least 1 hr in advance) -
1 stick butter or margarine (8 Tbsp), softened to room temperature
1 C sugar
1 C flour, sifted
1 tsp salt

1½ tsp cinnamon

Pie filling -

5 medium-large apples or 8 small apples (I usually use Gala or Honeycrisp), peeled & sliced

1 Tbsp lemon or lime juice

½ C granulated sugar

¼ C brown sugar, packed

½ C flour

1 tsp salt

1 tsp cinnamon

¼ tsp nutmeg

Prepare crumb topping:

In a small bowl, combine butter with sugar, flour and spices using a fork or pastry blender.  Mix until all the dry ingredients are a little moistened and/or you cannot see any more individual chunks of butter. Place crumb mix into quart-size zip bag and place in the fridge at least 1 hour ahead of assembling the filling so it has a chance to firm up. (I usually do it the day before so it firms up really well.)

Directions for pie filling:

Pre-heat oven to 375°F.  Unroll pre-made pie crust and place into pie tin.  Make sure there are no air bubbles by gently pressing dough into tin with fingertips. Set aside.  In a small bowl, combine brown sugar, white sugar, flour, salt, cinnamon and nutmeg.  Make sure all the dry ingredients are blended well.  In a large bowl, add lemon juice to sliced apples and stir to ensure even coverage. Add sugar/flour mixture and stir well again.  Place a cookie sheet under the pie tin. (This is to catch any crumb topping and/or overflowing juices as the pie bakes.) Carefully spoon apple filling into crust. Take crumb topping mix and gently pour over the top of the apples. Make sure apples are evenly covered, edge to edge.  Pie will seem extremely tall, but be assured that it will bake down to nearly even with the edges.

Bake for 1hr 10mins or until crumb topping is a dark golden brown. Let cool at least 30 minutes, serve slightly warm or at room temperature.  Cover tightly and store in an air-tight container.  Makes 6-8 pieces.

~~~~~~
GBAdams
09/19/2011

Basic Filipino Marinade (Germ's Style)

The finished product how we normally have it -- grilled, on a bed of lettuce & a warm pita.

After I was married and was seriously cooking for a household, I tried to replicate the marinade for the BBQ kebobs I loved so much from family picnics, but was never successful.  One time at a gathering at his family's house, my beloved late uncle, Papa Jess, told me the secret to the Filipino marinade: 7-Up.  I nearly fell over, I was so shocked.  I think I actually said to him, "Get OUTTA here!"  Sure enough, the next time I made the marinade, it was perfect. It was like the puzzle was finally complete.  So here is my version of the marinade, tweaked over the years til I got it how I liked it.  I hope you enjoy it, too.  :)

---

Ingredients:
1 C Soy Sauce (full sodium works best because it will get diluted with the other liquids that are added)
3-4 Cloves minced garlic OR 2 Tbsp Garlic powder
½ C Brown sugar (packed)
1 tsp Ground ginger
½ C Rice vinegar
1 can 7-Up

Blend well before adding it to meats.  For best results, pour over the meat and refrigerate in an air-tight container for at least a day or more before grilling.  (I like to go 3-4 days to ensure the meat REALLY gets infused with the flavor.)

Can be used on pork, chicken or beef.  I prefer marinating srips of pork with some slight marbling within; if you choose meats that are extremely lean, they will come out tough and chewy.  I recently experimented with strips of chuck steak and they were INCREDIBLE.

---

Strips of beef in the marinade, Day One:

This is what the same meat looks like right out of the fridge, 4 days later:

Grilling on a screen designed for small meats & veggies.  Keeps 'em from falling through the grates.  :)

...and some grilled onions:

Normally I put the meat & veggies on a pita bread, but saw the flatbread package in the store and decided to try that.  MUCH better - it's thinner than a pita, so it doesn't fill you up as easily.

The finished product.  (Meat can also be skewered onto wooden sticks for kebabs/yakitori-type grilling.  That's how they're usually presented, FIlipino-style.)  Yum!  :)

~~~~~~
GBAdams
09/14/11

Panko-Pecan Rainbow Trout

Ingredients:
1 C Panko bread crumbs (potato flakes can be substituted for gluten-free option)
½ tsp paprika
1 tsp thyme
1 tsp parsley flakes
1 tsp garlic powder
1 tsp kosher salt
1/3 C pecan chips

Prep:
- Use on 2 small-med rainbow trout, de-boned, head and tail removed, and skin on, or 3-4 3oz tilapia filets.
- Apply to moistened (not battered) fish on the flesh side (do not apply on the skin). If using tilapia, cover both sides.
- Once breading is applied, moisten breading with a spray bottle filled with water. Then lightly press into fish using waxed or parchment paper.

Directions:
Heat 2-3 Tbsp canola oil and 1 Tbsp butter in a large skillet on med-high heat.  (The butter helps to brown the fish & breading nicely.) Place the trout, skin-side down into pan.  Cook for about 7-9 minutes, then flip. (You may need to use 2 spatulas to accomplish this.)  Reduce heat to medium and brown the breaded side for another 7 minutes or so.  Fish is done when flesh is firm and flakes easily. Serve with vegetables.

Serves 2-3.

~~~~~~
GAdams
03/09/11

Low-Fat Turkey Chili



 Ingredients:
1-2 lbs ground turkey (93% fat-free)

3 Tbsp   canola oil

2-3 Tbsp diced garlic (~4-5 cloves)

2-3 medium- to large-sized onions, diced

2 large cans fat-free refried beans (~50 oz)

1 large can crushed tomatoes (~30 oz)

1 large can tomato sauce (~30 oz)

1 large can diced tomatoes (~30 oz)

2 small cans tomato paste (~6 oz)

2 Tbsp salt (or to taste)

3 Tbsp ground cumin

1 tsp ground black pepper

3 Tbsp chili powder (more if you like it hotter)

1/4  C crushed red pepper

1/4  C brown sugar

1/3  C molasses

Directions:
Over medium heat, brown ground turkey in canola oil, stirring often so turkey does not stick to pan.  Add diced garlic and onions, cumin and salt.  When onions become clear, stir in chili powder.  When chili powder is completely blended, add refried beans, tomato paste, tomato sauce, crushed and diced tomatoes.  Lower heat to medium-low and be sure to stir very often as the mixture will now be prone to sticking & burning at the bottom of the pan.  Add crushed red pepper.  Simmer for about 10-15 minutes, stirring often.  Add molasses and brown sugar; use more if it is too hot, or less if you want it more spicy.  Continue to stir until chili temperature becomes hot. 

Serve with your favorite chili condiments, such as shredded cheese, sour cream, saltines, tortilla chips, etc.  Makes approximately 4 quarts.

~~~~~~

GBAdams
11/20/2003

---

On the left is the ground turkey as it's starting to brown and before any spices are added. On the right is the finished product, simmering to allow the spices to reach their full potential.

And this is a close-up of the finished product. :)

Mexican-Asian Fusion Shredded Pork Tacos

Ingredients:
1-2 lbs pork tenderloin or shoulder
1 C hot water
1 C brown sugar
2 Tbsp Worcestershire sauce
1 C soy sauce
⅓ C rice vinegar
¼ C lime juice
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp Chinese Five Spice
1 tsp white pepper
1 Tbsp coarse ground black pepper
1 Tbsp ground cumin
1 tsp chili powder (or more if you like spicy foods)
1 Tbsp  crushed red pepper flakes
1 Tbsp chopped or sliced fresh garlic (optional)
Medium flour tortillas
Shredded lettuce
Sour Cream (optional)
chopped green onions (optional)
diced tomatoes (also optional)

Marinade:
Combine hot water with brown sugar and stir until dissolved. Add Worcestershire and soy sauces, rice vinegar, lime juice and stir. Add dry ingredients (and fresh garlic, if desired) and stir until mixed well.  In an airtight container, pour over pork, seal and refrigerate minimum of 3 hours. For best results, marinate pork overnight, turning at least once so all of the pork has a chance to be submerged in the marinade at some point.

Braise:
Pre-heat oven to 350. In a deep casserole or other baking dish with high sides, place pork.  Add enough marinade so that the liquid is about 1 inch deep...this will be the liquid the pork will braise in.  Cover dish with foil and place in oven.  Bake for a minimum of 2 hours, up to 3 for larger cuts of meat.

Take dish out of the oven; meat should be fork-tender, or fall-off-the-bone tender. Let pork rest for 10 minutes.  Place pork on chopping board, and with 2 forks, pull apart the meat so that it becomes "shredded."  Place in a serving dish or bowl. Take some of the marinade/braising liquid, about 1/4-1/3 cup, and add to the shredded pork so it doesn't dry out.  Cover and set aside.

Assemble:
Place a damp cloth or paper towel on top of a few tortillas on a plate and microwave for about 30-60 seconds or until warm. Take a tortilla, add lettuce, some of the shredded pork, green onions, sour cream and tomatoes.  Enjoy!

Makes about 8-12 tacos; serves approximately 4-6 people.

~~~~~~
GBAdams
05/18/11

Germ's Super-Moist Nana Bread

One of my earliest memories of my mom baking is of her banana bread.  I love my mom with all my heart, and she is by no means an accomplished baker (it's true, you can ask her!), however, I always remember her banana bread being sooooooooo good.  When I started to cook/bake for myself in college, I asked her for some of her recipes.  However, this was not one she chose to share with me until after I was out of school and was married & moved out.  Once I got my hands on the recipe, I tweaked it by jacking up the banana goodness to 11, and then later adjusting for high altitude. 

I call this "Nana Bread" not only because "nana" is short for banana, but also because my mom is called "Nana" by her grandchildren, and this is my tribute to her.  :)  Often I give these and my pumpkin breads away at Christmastime for gifts, not just to neighbors and local friends, but also to friends & family who are thousands of miles away.  My own little way of spreading love & holiday cheer.  I hope you, too, enjoy the end result.  :)

---

Ingredients:
Dry

2 C Flour (unbleached, all-purpose)

1 C Sugar

1 tsp baking soda

1 tsp salt

½ C chopped nuts (walnuts or pecans) – optional

Liquid

2 whole eggs, slightly beaten

½ C melted butter (1 stick) or canola oil

⅓ C milk (can be substituted with soy milk)

3-4 (up to 5, depending on size) very ripe bananas (spotty ones are best)

4 tsp vanilla extract

Prep:

Preheat oven to 350°.  Thoroughly grease (or spray w/cooking spray) 1 large, 2 medium-sized or 4 mini loaf pans

Directions:

Mix together sugar, flour, baking soda and salt.  Set aside.  Mash the bananas as well as possible, ensuring there are no large lumps left.  Consistency should be relatively smooth.  To the dry mix, add the eggs, butter and milk.  Stir until everything is moistened, then add the mashed bananas; combine well. 

Add the vanilla and mix well.  If nuts are desired, add these after the vanilla has been incorporated.  Pour into large loaf pan, if using medium or mini loaf pans, divide mixture evenly between the pans. 

Bake for at least 1 hour or until inserted toothpick comes out clean.

Makes about 12 servings.

High altitude:
Bake for minimum 1 hour 15 minutes.

~~~~~~
GBAdams
01/06/2008

Ma's Styrofoam Cookies

My mother-in-law has been generous over the years on many fronts, but particularly in the kitchen.  She has totally helped to round out my cooking education -- she taught me how to properly cook a turkey for Thanksgiving, how to make pumpkin pie WITH homemade crusts (although nowadays I cheat a little and use the pre-made crusts because I have no patience, LOL), how to make pot roast, etc.  One of the most delightful culinary things she has taught me is how to make these delicate, delicious cookies.  She only made them once a year, around Christmas, and they were coveted by everyone in the family, so most people only got to taste a few from her batch.  Then we moved to Colorado, and though she gave me the recipe before we left, it took me years to perfect them due to the high altitude.  (Much to my husband's chagrin, as he really started to miss these during the Christmas season.)  In doing so, I stumbled onto another culinary tool/ingredient that was previously unknown to me: Cream of Tartar.  I think my mom had some in her spice cabinet, but it never got used, so I had no idea what it was for.  But now I do.  ;)

If you've never worked with Cream of Tartar, know that it is a sour, white powder, used for stabilizing whipped, beaten egg whites (meringue).  I'm sure there's probably other uses for it, but that's all I know about its usefulness.  Just a note about these cookies: Due to the fact that they're meringue, these cookies don't do well in humid environments.  They're ideal for Colorado, since it's sooooo dry up here, but I imagine that if you made these cookies anywhere else with relatively high humidity, they wouldn't last very long (eat them all the same day!), and/or they might not turn out very well. 

One last thing - because there is no flour of any kind in this recipe, it is ideal for those who are looking for a gluten-free treat.  As long as you're not allergic to nuts...  ;)

---

This is enough ingredients for a batch & a half.

Ingredients:
2 egg whites
½ tsp Cream of Tartar
½ C sugar
½ C pecan pieces
1 tsp vanilla






Directions:
Pre-heat oven to 250°F. Beat the egg whites on medium-high speed.  When they have become frothy, add Cream of Tartar.  Continue to beat egg whites until they form stiff peaks. 

Add ⅔ of the sugar, beat at least 3 mins longer, or until the whites start to have a shiny, velvety look.  Add rest of the sugar, then the vanilla.  Continue to beat until sugar and vanilla are fully incorporated. 

Remove from mixer and fold in pecan pieces.  Drop by rounded teaspoonfuls on parchment paper-lined cookie sheets and bake @ 250°F for 50 minutes. 

To see if they're done, pull cookie sheet out most of the way to lift paper to see if it's looking brown, not real white.  If they're really done, they should come off paper easily.



What the finished cookie looks like on the inside. ;)

Store in an airtight container, away from moisture. Makes approximately 36 cookies.

~~~~~~
GBAdams
12/21/2006

Nomalicious BBQ Ribs

There are many ways to approach making ribs.  I've seen them done many ways...one of my favorites is char siu, or Chinese-style.  Another is a traditional sweet-style (Memphis?) baby back type of rib.  So when I set out to make ribs for the first time, I thought I'd combine my favorites.  This is the result -- best of both worlds.  You can use this rub in conjunction with my BBQ Sauce recipe, or you can use it with any store-bought sauce you prefer.  It works well equally with both, I've found.  :)

The key for these ribs is low & slow.  They can then be finished on the grill, or set under an oven broiler.  Hope you enjoy.  ;)

---

Ingredients:
Half to whole slab of pork ribs (baby back, St. Louis-style, etc.), "silver" removed
1 C   Brown sugar

1Tbsp Garlic powder

1Tbsp Onion powder

2Tbsp Paprika

1Tbsp Kosher salt

1tsp    White pepper

1tsp    Chili pepper

Prep:

Preheat oven to 375°F.

Directions:

Mix together all ingredients until well-blended. Rub generous amounts of mix into both sides of ribs – underneath and on top. Be sure to cover the entire slab.  Place in wide, shallow pan.  (Do not use a flat cookie sheet!)  

Cover tightly with aluminum foil and place in preheated oven.  Do not check on ribs during the baking time – keep foil tightly sealed.  Let ribs roast in the oven for a minimum of 2 hours.  (2-2½ hours for 1 slab, 2½-3 hours for 2 slabs.)  Remove from oven. 

Place ribs on a heated grill, using indirect heat, for 10 minutes.  Apply BBQ sauce to the ribs, first on the underside, grill for 5-7 minutes, then flip and apply BBQ sauce to the top. 

Remove after 5-7 minutes and serve.

~~~~~~

GBAdams
05/30/2009

BBQ Sauce by Germ

For use on ribs, chicken, or whatever you can think of! ;)

---

Ingredients:

2 ½ C Heinz ketchup

1 C teriyaki sauce (not thickened or reduced)

¼ C molasses

½ C brown sugar

¼ C honey

2 tsp mustard powder

2 tsp coarse ground black pepper

1 Tbsp garlic powder

1 Tbsp onion powder

3Tbsp lemon juice

¼ C Worcestershire sauce

Instructions:

Whisk together all ingredients until well-blended. Honey can warmed up prior to adding to the mixture to aid with incorporation.  Apply BBQ sauce to whatever you wish.  :)

~~~~~~
GBAdams
02/09/2003

Chicken Adobo (Adobong Manok)

This is by no means the only way to cook The Philippines' national dish.  There are so many varieties based on region and preference.  This is just the way I prepare it.  :)

---

Ingredients:
1  whole fryer chicken, cut up (about 8-10 pieces, depending if you cut up the split chicken breasts)
4-5  cloves garlic, chopped
2-3  white or yellow onions, roughly chopped - larger slices
1 Tbsp peppercorns
3-4  Bay leaves
2 Tbsp sesame oil (or enough to barely coat bottom of pan or pot)
1 C  soy sauce
1 C apple cider vinegar
1 C sugar
1 C warm water
White sticky rice

Directions:
In mixing bowl or large measuring cup, combine soy sauce, vinegar, sugar and water. Set aside.  In stock pot or dutch oven, heat to medium high, add sesame oil, then add chicken.  Brown one side.  Flip, then add garlic and continue to brown other side.  Add onions, soy sauce mixture, peppercorns and bay leaves.  Bring liquid to a boil, then reduce heat to simmer for about 10-15 minutes, or until onions begin to turn translucent.  Serve with rice.


Serves 6-8.

~~~~~~
GBAdams
03/08/2010

Frosted French Bread Cinnamon French Toast

Ingredients:
Simple Icing
2 Tbsp milk
¾ C powdered sugar

French Toast
4 Large eggs
½ C  milk
¼ C sugar (super-fine or baker's sugar works best)
1 tsp vanilla extract
pinch salt
1 tsp ground cinnamon (more or less to taste)
8-10  slices of French bread, cut approximately 1" thick





Directions:
Simple Icing
In a small mixing bowl or measuring cup, whisk together milk and powdered sugar.  More or less powdered sugar can be used to achieve desired consistency. Whisk until smooth.  Cover & set aside.

French Toast
In shallow bowl, beat eggs & milk together.  Add sugar, vanilla, salt & cinnamon - take care whisking cinnamon until it is fully incorporated.  Heat large skillet or griddle to medium / medium-high.  If using a non-stick skillet, butter or grease is not necessary, but can be used if desired.  Dunk bread into egg mixture, flipping over to ensure both sides absorb the liquid.  Cook on heated skillet/griddle, approximately 3-4 minutes on each side or until golden brown and bread is no longer soggy on the outside.  Place on serving plate and drizzle with icing to "frost" the french toast.  Serve with a dusting of powdered sugar, if desired, and syrup. 

Serves 3-4.

~~~~~~~
GBAdams
03/01/2010

Crispy Fish Tacos

Ingredients:
1 C Crema (Mexican cream, like Cacique)
1/3 C mayonnaise
1 tsp ground cumin
1/2 tsp chili powder
1 Tbsp honey
1/2 tsp salt
1-2 tsp garlic powder
1 lime -- 1/2 squeezed for lime juice, 1/2 cut into wedges
24-32 Fish sticks (Gortons, Van de Kamps, etc., 3-4 per taco)
8 Soft Tacos (small or medium flour tortillas)
Medium or Hot Salsa (fresh is best, not in jars)
pre-cut cole slaw (shredded cabbage)
shredded cheddar cheese

Directions:
Crema sauce
Combine crema, mayo, chili powder, cumin, honey, salt and lime juice in a bowl. Whisk until well-blended. Place in an air-tight container and refrigerate.

Tacos
Line cookie sheet or jelly roll pan with parchment paper to prevent sticking. Lay fish sticks out on pan, 3-4 per taco, depending on the size of the sticks.  Lightly sprinkle fish sticks with garlic powder.  Heat them up according to instructions on the package until they're very crispy. When sticks are nearly done, heat up tortillas: lay a damp paper towel on them and microwave for about a minute until warm. Assemble tacos with tortilla and fish sticks; garnish with cheese, salsa, crema sauce and shredded cabbage. If desired, squeeze a lime wedge over tacos. Enjoy!

Serves 4; 2 tacos per person. (If making for less than 4, leftover crema can be refrigerated and used up to a week after.)

~~~~~~
GBAdams
03/11/2011

Germ’s Pumpkin Bread

This autumn/wintertime favorite of mine took quite a bit of trial and error to get right.  Dare I say it's still a work in progress, even after all these years.  (I even recently tweaked it a wee bit -- and then I also made muffins! But more about that later...)  I started with my banana bread recipe and tried it out with pumpkin...and quickly found out it's not an even swap.  My poor husband was such a good sport about it, gamely trying each iteration until I got it right.  And he's not even a huge pumpkin fan.  I did eventually get it right, even to the point where I sent loaves of these to friends & family as holiday gifts.

So here is the winner.  I hope you enjoy.  :)

---

Ingredients:

Dry
2 C Flour (all-purpose)

1 C white sugar

¾ C dark brown sugar

1 tsp baking soda

1 tsp salt

1-2 Tbsp pumpkin pie spice

Liquid

2 whole eggs, slightly beaten

½ C melted butter (1 stick) or canola oil

⅔ C milk (can be substituted with soy milk)

15 oz. (1 can) plain mashed pumpkin

4 tsp vanilla extract

Prep:

Preheat oven to 350°.  Thoroughly grease (or spray w/cooking spray) 1 large, 2 medium-sized or 4 mini loaf pans

Directions:

Mix together flour, sugars, baking soda, salt and pumpkin pie spice.  Add eggs, butter and milk.  Stir until everything is moistened, then add the mashed pumpkin; combine well.  Mix in the vanilla.  Pour into large loaf pan or divide mixture evenly between medium or mini loaf pans. 

Bake for at least 1 hour or until inserted toothpick comes out clean.  Can be served plain or frosted with cream cheese frosting, like so:

Makes about 12 servings.

High altitude:
Bake for 1 hour 15 minutes.

~~~~~~
GBAdams
01/06/2008