Chicken Alfredo Baked Ziti

Delicious chicken and ziti are tossed with a lighter alfredo sauce and baked up to cheesy perfection. Once you have all the ingredients prepped this dish is a breeze to make.  It would be a great to make with leftover chicken from another night. 

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 6-8

INGREDIENTS:

Chicken Baked Ziti Ingredients:

12 oz ziti (or any pasta shape)

2 cups shredded, cooked chicken (about 2 small chicken breasts)
1 batch alfredo sauce (see below)
1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
Optional toppings: additional shredded Parmesan cheese, chopped fresh parsley

Alfredo Sauce Ingredients:

1 tbsp olive oil

4 cloves garlic, minced

3 tbsp flour

1 cup chicken broth

1 cup low-fat milk (I used 1%)

3/4 cup freshly-grated Parmesan cheese

1/2 tsp salt

1/4 tsp black pepper

DIRECTIONS:

To Make The Chicken Baked Ziti:

Preheat oven to 375 degrees F. Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.

Pour half of the pasta into a greased 9x13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.

Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.

To Make The Alfredo Sauce:

Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.

Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.

Tomato & Basil Chicken

Tomato, garlic and basil. Need I say more!?

Prep time: 20 mins
Cook time: 10 mins
Serves: 2

INGREDIENTS:
2 chicken breasts
kosher salt and black pepper
2 tbsp extra virgin olive oil
2 cups chopped fresh tomatoes
2 tsp minced fresh garlic
4 tbsp cold butter
1/2 cup fresh basil, chopped
freshly grated Parmesan cheese

DIRECTIONS:
Season the chicken with salt and fresh cracked pepper. Add a couple of spoonfuls of extra virgin olive oil to your pan. While waiting for oil to heat up, get your water boiling for the pasta. When the oil is HOT, add chicken. After about 5 minutes, the chicken will be ready to turn. If the chicken breasts are massive, turn them around and cook them for another few minutes. They cook much faster if they are thinner, pounded out chicken breasts. Add pasta to boiling water.

Add in the fresh chopped tomatoes. Add the fresh chopped basil, butter, minced garlic, salt and black pepper to season the sauce. Now stir it all up. Turn the sauce down. Move the cooked chicken to a cutting board, and leave it to sit for a few minutes. Cut the chicken and portion the pasta into bowls, top each with chicken, sliced, and equal portions of tomato basil sauce. Top with fresh basil and Parmesan cheese. Enjoy!

Bacon Cheddar Chive Scones (small batch)

My husband loves to bake scones. What can I say? I'm a lucky girl! This is a very delicious savory scone recipe that has been halved from the original recipe (King Arthur Flour). The bacon and cheese make these pretty hardy and we served our with a fruit salad and coffee.  Enjoy!

Prep time: 30 mins
Cook time: 24 mins
Makes: 4 large or 8 tiny scones

INGREDIENTS:
1 cup (4 1/4 ounces) All-Purpose flour
1/2 tsp salt
1/2 tbsp baking powder
1 tsp sugar
2 oz very coarsely grated or diced cheddar cheese
1/4 cup snipped fresh chives or finely diced scallion tops (the green part)
1/4 lb bacon, cooked, cooled and crumbled (about 1/2 cup)
7 tbsp (3.5 ounces) heavy cream or whipping cream or enough to make the dough cohesive

DIRECTIONS:
Preheat the oven to 425 degrees. Lightly grease a baking sheet or line it with parchment. Whisk together the flour, salt, baking powder and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.  Mix in the cheese, chives and bacon until evenly distributed. Add cream, stirring to combine. Try squeezing the dough together, if it's crumbly and wont hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until dough comes together. Transfer the shaggy dough to a well-floured work surface.

Pat the dough into a smooth 7'' disk about 3/4'' thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan. Brush the scones with a bit of cream; this will help their crust brown. Bake the scones for 22-24 minutes until they're golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at a room temperature.

Pork Chops with Sweet and Sour Glaze

I'm not a big pork fan but my husband asked me to make pork chops this week, so I obliged.  To me pork is like the tofu of meat.  It doesn't have much flavor on its on and easily takes on any flavor you add to it. I was really pleasantly surprised how this recipe turned out. I loved the tang of this sweet and sour glaze and almost wished I'd doubled the recipe so I had more to pour on. I loved it so much I might even add it to our rotation!

Prep time: 10 mins
Cooke time: 10 mins
Serves: 4

INGREDIENTS:
4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
Kosher salt and freshly ground black pepper, to taste
2 tbsp unsalted butter


For the sweet and sour glaze:
1/4 cup balsamic vinegar
3 tbsp honey
2 cloves garlic minced
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
Pinch of crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:
Preheat oven to 400 degrees F. Season pork chops with salt and pepper, to taste.

Melt butter in a large skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes. Place into oven and roast until completely cooked through, reaching an internal temperature of 140 degrees F, about 8-10 minutes.

To make the sweet and sour glaze, combine balsamic vinegar, honey, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over medium heat; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes. Serve pork chops immediately with sweet and sour glaze.

Caprese Grilled Cheese

I found this recipe on Pinterest and almost fell out of my chair. I love Caprese salad I don't know why I never thought to put all the perfection into sandwich form! This Caprese Grilled Cheese is perfect for a warm spring or summer lunch, but I'd eat it any time. Made with fresh Mozzarella, tomatoes and fresh basil leaves.

It’s really easy to make too but I do have a couple of recommendations. Cook this grilled cheese on medium-low heat, that way it will take a little longer, giving Mozzarella a little more time to melt. Fresh Mozzarella takes a bit longer to melt and may not melt all the way in the center. It depends on how think you will cut it. Don’t salt the tomato, put salt on the cheese if you are planning on using any. Salting the tomato will make it give out juice right away and your sandwich will get soggy fast.

Definitely use fresh Mozzarella and fresh basil. So much more flavor!!

Prep time: 5 mins

Cook time: 5-10 mins

Makes: 1 sandwich

INGREDIENTS:
2 sliced of Italian bread
2 oz fresh Mozzarella cheese
2 slices of tomato
4-5 basil leaves
1/2 tsp Balsamic vinegar
1/2 tbsp olive oil

DIRECTIONS:
Spread olive oil all over a saute pan and preheat it on medium-low heat.

Sprinkle balsamic vinegar over the bread.

Divide Mozzarella cheese in two.

Place one slice of bread in the pan. Cove it with half the Mozzarella, then tomato, basil leaves and remaining Mozzarella. Cover with second bread slice and cook on medium low heat until nicely golden on both sides. 

If the cheese still isn't as melted as you'd like, place in the toaster oven until its soft.

M&M Christmas Cookie

Tis the season for Christmas baking!  This cookie isn't something I would normally qualify as a Christmas cookie but I was looking for something that my toddler would enjoy making with me. She is obsessed with chocolate and the red and green M&Ms make it festive. The original recipe called for mini M&Ms but I couldn't find them at the store so I used the regular sized.  They worked out just fine but I think they would be better with the minis. Just a personal preference.  Anyhow, these cookies a delicious! They are very similar to a chocolate chip cookie with have a crunchy bite and yummy center. I didn't expect much from these but I was surprised by how much I liked them.  I'd even consider making them for a cookie exchange. I'm pretty sure Santa would be happy seeing them left out for him too!

Prep time: 20 minutes
Cook time: 12-14 minutes
Makes: 24 large cookies

INGREDIENTS:
2 1/4 cups all-purpose flour
2 tsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup salted butter, chilled and diced into cubes (about 1/2 inch)
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 (11oz) bag M&Ms

DIRECTIONS:
Preheat oven to 375 degrees.  In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt.  Set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar on low speed until it starts to come together then increase mixer to medium speed and whip until creamy, about 3-4 minutes.  Mix in egg and egg yolk. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined (batter will be think due to the chilled butter). Mix in M&Ms (set aside about 1/4 cup of the M&Ms to lightly press into the tops of the cookies before baking so they show through more, totally optional).

Scoop dough out 2 tbsp at a time and shape into a ball, transfer to a silpat lined or buttered cookie sheet, fitting 8 per sheet. Press tops down slightly and add M&M topping.  Bake in a preheated oven 12-14 minutes until edges are lightly golden brown.  Allow to cool on baking sheet several minutes before transferring to a wire rack to cool.  Store in an airtight container.

Creamy Chicken Noodle Soup

Nothing soothes the soul like Chicken Noodle Soup and this creamy version will definitely fill up your belly. This was really simple to make but it did require a lot of dishes since you need to cook the noodles and make a roux. It was worth all the work! Serve with warm bread or crackers. Yumm!

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4-5

INGREDIENTS:
2 cups dry medium egg noodles
1 lb boneless skinless chicken breasts
1 1/2 tbsp olive oil
1 1/2 cups chopped yellow onion (1 medium)
1 1/3 cups chopped carrots (3 carrots)
1 1/3 cups chopped celery (3 stalks)
3 cloves garlic, minced
2 (14.5 oz) cans low-sodium chicken broth
3 tbsp chopped fresh parsley
2 bay leaves
Salt and freshly ground black pepper, to taste
1/4 cup butter
1/4 cup + 2 tbsp all-purpose flour
2 1/2 cups milk (I used 1%)
1/3 cup heavy cream 

DIRECTIONS:
Prepare noodles according to directions listed on package (note that you want the noodles to finish about the same time the soup is nearly finished cooking) and drain.

In a large pot, heat 1 1/2 tbsp olive oil over medium heat. Add onion, carrot and celery and saute until tender, about 3 - 4 minutes, then add garlic and saute 1 minute longer. Add chicken broth, parsley, bay leaves and season with salt and pepper to taste. Add chicken breasts and bring soup to a boil over medium-high heat. Reduce heat to medium, cover with lid and allow soup to cook until chicken has cooked through, about 10 - 15 minutes longer (cook time will vary depending on thickness of chicken breasts). Remove chicken and allow to rest for 5 minutes, then shred into small bite size pieces.

Melt butter in a medium saucepan over medium heat, add flour and cook, stirring constantly, 1 1/2 minutes. While whisking slowly add in milk and whisk vigorously to smooth lumps (it will take a lot of whisking to smooth since this is a lighter roux - lesser ratio of butter to flour). Whisk in cream and bring mixture to a boil, stirring constantly. Pour milk mixture into soup mixture and return chicken to soup along with cooked noodles and stir.

*If using thicker breasts, slice in half through thickness of breasts so they cook faster and more evenly.

Spicy Sausage Pasta

This is a skillet meal that is super fast to whip together and will likely please the most picky of eaters. It is very similar to the Smoked Sausage Skillet Pasta that I have also posted. Minus the spinach in the smoked sausage version it is basically the same dish. What can I say, I guess I liked it. You can use any pasta you like, but I used Campanelle pasta just because it looks fun. I found this dish to be a little runny but that was likely because I used a bigger can and didn't drain the tomatoes before adding them. You could play around with it to see if draining would help. All in all, a good weeknight dinner for hungry tummies.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

INGREDIENTS:
1 tbsp olive oil
1 lb smoked sausage
1 1/2 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can diced tomatoes with green chiles (mild, but its up to you)
1/2 cup heavy cream
8oz Campanelle pasta
1/2 tsp salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

DIRECTIONS:
Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, covet skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

Remove skillet from heat and stir in 1/2 cup cheese.  Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown and bubbly.

The Best Homemade Playdough Recipe

Okay, so playdough isn't exactly something you eat (which I guess is debatable with toddlers) but I wanted to have this recipe on hand for future use.  It was the first time I've made playdough in a long, long time and this recipe boasted that it had been tested and re-tested and I have to agree that it came out perfectly.  I used the neon food coloring leftover from Halloween cookies and I loved the bold colors.  The recipe will make you a large ball of playdough.  You will need to make it repeatedly for however many colors you want (I made 4 colors but you need to make them seperately). Ellie was quite please with her new playdough!

Prep time: none
Cook time: 30 seconds - 2 minutes plus 30 minutes to cool
Makes: 1 large ball (slightly larger than a fist)

INGREDIENTS:
1 cup flour
1 cup water
2 tsp cream of tarter
1/3 cup salt
1 tbsp vegetable oil
Food coloring

DIRECTIONS:

1. Mix together all the ingredients, except the food coloring in a medium saucepan.
2. Cook over low/medium heat, stirring. Once it begins to thicken, add the food coloring. 
3. Continuing stirring until the mixture is much thicker and begins to gather around the spoon (I found a hard spatula to be quite handy to scrape down the sides.  Once this mixture starts to thicken it is hard to mix in the coloring). 
4. Once the dough is not wet, remove and put onto wax paper or a plate to cool.  After cooling (30 minutes) knead playdough for a few minutes.
5. Play!

      Sore in an airtight container or ziplock bag.

Baked Italian Chicken

It must be fall because I am really craving gooey comfort food. With cream cheese and Mozzarella this dish definitely qualifies. It packs all the delicious flavors you would expect of an Italian dish and the gooey deliciousness of the cheese really puts it over the top. The original recipe said to cook this for 30 minutes but I had to cook mine twice as long (use a food thermometer on this one) and it was still pretty runny.  I may have added more tomatoes than it called for which might have been my problem. Sometimes more is just...more. While it was pretty easy to pull together it made a lot of dishes. Still is was pretty tasty and a fun spin on yet another chicken dish.  Two thumbs up!

Prep time: 20 mins
Cook time: 45-60 mins or until chicken reaches 165 degrees
Serves: 4

INGREDIENTS:
4  boneless, skinless chicken breasts
1 14oz can artichoke hearts, drained and quartered
8oz mushrooms, sliced
2 tbsp butter
1 onion, chopped
1 package Zesty Italian dressing mix (Good Seasons brand)
4 tomatoes, chopped
1/2 cup chicken stock
8oz cream cheese, cubbed
5oz fresh spinach
2 tsp garlic powder
Black pepper
8oz shredded Mozzarella
Olive oil

DIRECTIONS:
Cook the onions and the mushrooms in the butter and a drizzle of olive oil until tender.  Remove from heat.

Preheat the over to 350 degrees. Put the chicken stock and cream cheese in a bowl and microwave a minute or two to melt the cream cheese.  Whisk the dressing mix, garlic powder and black pepper into the cream cheese mixture until smooth. Stir in the tomatoes, artichokes, mushrooms, onions and spinach.

Place the chicken breasts into a 13x9 casserole pan. Pour the cream cheese and veggie mixture over the chicken. Bake for around 45-60 minutes or until the chicken is 165 degrees. Sprinkle the shredded cheese over the top and stick it under the broiler for a few minutes to melt the cheese.  

Gooey Monster Cookies

We are getting very excited for Halloween around here and I've really been in the mood for some Fall baking. I came across this recipe on Pinterest and it has been on my bucket list to do with Ellie as a Halloween activity. Ellie loves everything "scary" (so much like her dad!) and she was really excited to see the package of candy eyeballs come home from the grocery store. I was originally suspicious of a recipe that uses cake mix but the cookies turned out to be really delicious and cake-like. Actually, I'd say they are more like little cakes than cookies. These are really easy and super fun to make.  Perfect to take to a Halloween party or perhaps a Monster themed birthday. 

Prep time: 30 mins to chill dough
Cook time: 10-12 mins to bake
Makes: 24 cookies

INGREDIENTS:
1 White Cake Mix box
1/2 cup butter softened
1/2 tsp vanilla
1 8oz Cream Cheese bar softened
1 egg
Powdered sugar
Neon food coloring
Candy eyeballs

DIRECTIONS:
Preheat oven to 350 degrees. With an electric mixer beat butter, vanilla, egg and cream cheese until fluffy. Mix in cake mix. Divide batter into bowls for the amount of colors you want. Add food coloring to each individual bowl and mix until all combined. Chill dough for 30 minutes.

Roll into balls and dip in a bowl of powdered sugar covering them completely. Place on greased cookie sheet and pat down a bit. Bake at 350 for 10-12 minutes. Add candy eyeballs while cookies are still warm.

Man-Pleasing Chicken

I came across this chicken recipe on Pinterest that boasted itself as being "the best thing I will ever put into my mouth".  I've been looking for some new chicken recipes so I had to give it a try. Whoa! This dish don't lie. I have never encountered a dish that is so basic and simple to put together yet creates such a big pay off. This chicken, quite simply, is one of the most savory things I’ve ever eaten. If you are the busiest person on the planet and don’t have much cooking experience, but you have to prepare a meal to woo the love of your life, cook this chicken.  Or just cook it for yourself and eat it standing over the stove. I practically did! Now while my husband did like it (and he's hard to please) my toddler did not.  But keep in mind that she's been on a chicken strike and didn't eat anything I put in front of her that day, so never mind...she doesn't count.  Cook this.  SO EASY and so yummy. You will thank me. 

Prep time: 10 mins
Cook time: 40-45 mins
Serves: 2-3 people 

INGREDIENTS:
1.5 lbs Chicken thighs
1/2 cup Dijon mustard
1/4 cup Maple syrup
1 tbsp Rice/rice wine vinegar
Fresh rosemary
Salt and pepper

DIRECTIONS:
Preheat your oven to 450ºF. Mix together 1/2 cup of Dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar.

Put a 1.5 pound package of chicken thighs into a foil-lined, oven-proof baking dish. I used boneless, skinless thighs. Six came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.

Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal!

Mediterranean Baked Chicken

I was perusing Pinterest a few nights ago and came across this mouth-watering recipe from The Clever Carrot.  It is almost a one-dish recipe (which I can appreciate) and the flavors were incredible. There are two secrets- the first is to use marinated artichoke hearts and bocconcini (bite-size mozzarella balls). The garlicky/vinegary marinade adds incredible flavor without having to do a thing. The second trick is to toss in plently of fresh herbs right before serving. I used chopped basil and parsley. The smell in your kitchen will be out of this world! Make sure you use a baking dish larger than 9x13 inches. A large roasting pan is ideal. Overcrowding will cause the ingredients to steam rather an caramelize. Use two pans if necessary.

Prep time: 15 mins,  up to 3 hours to marinade
Cook time: 35-45 mins
Serves 4-6

INGREDIENTS:

Marinade

1½ lbs. chicken breast or thighs (boneless & skinless)
2 garlic cloves, thinly sliced
2-3 tbsp. marinade from artichoke hearts
4 sprigs of fresh oregano, leaves stripped

Bake

2 small red onions, thinly sliced
1 pint grape or cherry tomatoes, left whole
1x 14 oz. jar marinated artichoke hearts
1x 14 oz. can white beans, drained & rinsed (I used northern white beans)
½ c. Kalamata olives, pitted
1 small tub marinated bocconcini
olive oil
salt & pepper

Garnish
fresh basil & parsley, to taste

DIRECTIONS:
For the marinade, drain the artichoke hearts reserving its juice in a small bowl. Pat the artichokes dry with a paper towel and set aside. To another bowl, add 2-3 tbsp. of the reserved artichoke juice, garlic, and oregano leaves (if you have any artichoke juice leftover, save it to drizzle over the dish when finished). Cut the chicken into 1½ inch strips and add to the bowl. Drizzle with olive oil and mix well to coat. Marinate for at least 1 hour, maximum 3 hours.

When you’re ready to start cooking, preheat your oven to 400 F.  In a large roasting pan, add the sliced onions and tomatoes. Toss with olive oil and season with salt and pepper. Cook (stirring occasionally) until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.

Meanwhile, in a large skillet warm 1 tsp. of olive oil over moderate heat. Brown the chicken on both sides, working in batches. The chicken will be slightly undercooked. 

Remove the roasting pan from the oven. At this point, the onions should be soft and sticky. If not, cook for an additional 5 minutes. To the pan, add the chicken, artichoke hearts, beans, and olives (not the bocconcini- if you add the cheese too early it will melt all over the place). Roast for about 5-7 minutes or until the chicken is cooked through.

Roughly chop a large handful of both basil and parsley. Remove the chicken from the oven. Now add the bocconcini and herbs and toss gently to combine. The heat from the pan will melt the cheese. Drizzle with a little good quality olive oil and extra artichoke juice if desired.

Serve immediately with crusty bread and a nice green salad.

America's Test Kitchen Skillet Apple Crisp

A friend recently gave me a large bag of Granny Smith apples from her backyard tree and I immediately thought "APPLE CRISP!". I am so ready for Fall to get here and after all it is the last day of Labor Day weekend which officially marks the end of summer. We have been enjoying recipes from America's Test Kitchen and you know they are good before you even try them because they have tested them over and over again.  I found this recipe that was barely adapted from America's Test Kitchen Skillet Apple Crisp recipe.  I don't have a skillet that is big enough to hold all those apples so I used a baking dish.  I think the secret of this dish is to use the apple cider and to saute the apples until just soft before baking.  I realize that Apple Crisp is generally pretty tasty but this was ah-maze-ing. Completely addicting, gotta-have-more-than-one-bowl, deliciousness. Seriously, I can't stress it enough. Just make it. 

Prep time: 30 mins

Cook time: 35-40 mins

Serves: 8

INGREDIENTS:

Topping:

3/4 cup all purpose flour

3/4 cup pecans, finely chopped

3/4 cup old fashioned oats

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/2 tsp ground cinnamon

1/2 tsp table salt

8 tbsp (1 stick) unsalted butter, melted

Filling:

3 lbs firm, sweet, crisp apples (I used a mix of Golden Delicious and Granny Smith), peeled, cored, halved, and cut into 1/2" wedges

1/4 cup granulated sugar

1/4 tsp ground cinnamon

1 cup apple cider

juice from half a lemon

2 tbsp unsalted butter

DIRECTIONS:

Adjust your oven rack to the center of the oven, and preheat to 450 degrees. Make the topping: in a medium bowl combine the flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter until evenly coated and combined - you'll get a crumbly, buttery topping. Set aside.

Make the filling: Toss the apple wedges, sugar, and cinnamon in a large bowl until the apples are evenly coated. In a small saucepan (or in a 12" skillet, if you have one), bring the cider to a simmer and reduce to 1/2 cup - this will take about 7 minutes. Transfer the reduced cider to a small bowl, add the lemon juice, stir and set aside.

In a large sauté pan over medium heat (or the skillet, if you're using it), melt the butter. Add the apples and cook, stirring frequently, until apples just start to soften, about 8 minutes (this may take longer depending on how thickly you sliced your apple wedges). Remove the pan from heat and stir in the reduced cider, gently tossing the apples in the cider until evenly coated. 

If you're using a skillet, sprinkle the topping mixture evenly over the top of the apples in the pan and bake until the top is golden brown and the fruit is bubbling, about 15-20 minutes. If you're using a baking dish, transfer the cooked apples to a 9x9 baking dish and sprinkle with the topping, then bake for about 20-25 minutes (until the top is golden brown and the apples are bubbling). Cool on a wire rack for about 10-15 minutes and serve warm. Top with vanilla ice cream or whipped cream if desired. Mmmmm!