Warm Apple Pie Bread

INGREDIENTS   

• ⅓ + ⅓ cup brown sugar
• ½ T. ground cinnamon
• ⅓ cup white sugar
• ¼ cup butter, softened
• ¼ cup applesauce
• 2 eggs, well beaten
• 1 t. vanilla extract
• 1½ cups all-purpose flour
• 2 t. baking powder
• ⅓ cup milk
• 1 large or 2 small apples, peeled and chopped
• 1 T. butter, melted 

DIRECTIONS   

1. Preheat oven to 350°F. 
2. Grease and flour an 8x4 loaf pan.
3. Combine ⅓ cup of the brown sugar and cinnamon in a small bowl and set aside.
4. With mixer on medium, cream white sugar, remaining brown sugar and butter until fluffy. Mix in applesauce, beaten eggs and vanilla.
5. Stir together flour and baking powder. Add flour to egg mixture along with milk and stir just until combined. Do not overmix!!
6. Pour half of the batter into a greased and floured loaf pan. Sprinkle with ½ of the apples and ½ of the cinnamon mixture.
7. Stir the remaining apples into the remaining batter and pour into the pan. Top with remaining cinnamon mixture.
8. Bake approx. 40 minutes. Brush topping with melted butter. Continue baking an additional 5-10 minutes or until a toothpick comes out clean.
9. Let cool 10 minutes and remove from pan.
    

Recipe Author: Spendwithpennies.com

Baked Ziti

INGREDIENTS    

• 1 cup ricotta cheese
• 1 egg
• ½ cup finely grated Parmesan cheese
• ¼ t. kosher salt
• 2 cups of shredded mozzarella cheese
• Pasta Sauce (see Ari's Sauce)
• 1 lb. penne/ziti pasta  

DIRECTIONS    

1. Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, make the sauce.
2. Add the pasta and cook until just tender. While the pasta is cooking, make the ricotta filling.
3. When the pasta is ready, drain it in a colander or strainer.
4. Return the pasta to the now-empty pot. Add half of the sauce (about 3 cups) and stir until the pasta is well-coated. Taste and season with salt and pepper as needed.
5. Transfer half of the pasta mixture into a 9x13-inch baking dish and spread into an even layer. Add ricotta and egg in a separate bowl and spread half over the pasta. Evenly sprinkle with half of the mozzarella. Top with the remaining pasta and layer again.
6. Pour the remaining sauce over the pasta and spread into an even layer. Sprinkle the surface evenly with the remaining mozzarella and remaining 1/4 cup Parmesan.
7. Bake at 375°F uncovered until the edges are bubbling and the cheese is completely melted and browned in spots, about 30 minutes.

Recipe Image: To Simply Inspire

Jet Tila Peanut Chicken Satay

INGREDIENTS

For the Peanut Sauce:  

• 2 T. vegetable oil
• 1 T. red curry paste, or more to taste
• 2 cups (490 ml) coconut milk
• 2 T. chunky peanut butter, or more to taste
• 2 T. fish sauce
• ½ t. rice vinegar
• 2 T. sugar, or more to taste

For the Chicken Satay:  

• 1 T. curry powder
• ½ T. pepper
• 1 T. salt 
• 1 T. sugar 
• 1 t. garlic powder, or more to taste 
• ¼ cup coconut milk
• 2 lbs. chicken breast
• 10-15 6" bamboo skewers, soaked

DIRECTIONS

1. To make the marinade combine the curry powder, pepper, salt, sugar, garlic powder and coconut milk in a medium bowl.
2. Slice the chicken against the grain into 2” inch square tiles about ¼” thick. Add to the marinade and massage coat it evenly. Thread the chicken onto the bamboo skewers, leaving 2 inches at bottom of each skewer. You can cook immediately or marinade overnight for better flavor and tenderness.
3. Heat a grill or griddle to high and preheat for at least 5 minutes. Rub a little oil on the grill or spray with pan spray to lube the grill. Grill the chicken for about 3 to 5 minutes on the first side or until you get a nice brown. Flip and cook for another 3 to 5 minutes until just cooked through. Serve with peanut sauce.

Recipe Author: Chef Jet Tila

Garlic Aioli

INGREDIENTS   

• ½ cup mayonnaise
• 1 T. lemon juice
• ¼ t. Dijon mustard
• 1-2 garlic cloves, minced 

DIRECTIONS   

1. In a medium-sized bowl, whisk together all ingredients and serve with warm artichoke.

Recipe: Tasteslovely.com

Spinach & Artichoke Hummus

INGREDIENTS   

• 1 14-oz. can of chickpeas
• 1 cup baby spinach
• 3 artichoke hearts
• 1 clove garlic
• 3 T. tahini sauce
• 2 T. lemon juice
• ½ t. salt
• ½ t. black pepper
• 2 T. extra virgin olive oil 

DIRECTIONS   

1. Add chickpeas, spinach, artichoke hearts, garlic, tahini, lemon juice, and seasonings to the and blend until smooth.
2. While blending, slowly add in the olive oil until hummus is creamy and smooth.

Recipe by: Are-You-A-Hummus-Lover

Sticky Honey Garlic Butter Shrimp

INGREDIENTS   

• ½ cup honey
• ¼ cup soy sauce
• 3 cloves garlic, minced
• juice of one small lemon
• 1 pound large shrimp, peeled and de-veined
• 2 T. butter
• green onions, for garnish 

DIRECTIONS   

1. In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
2. In a medium sized skillet add the butter and shrimp (reserve the marinade). Season with salt and pepper. Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side. Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions.

Recipe: The Recipe Critic.com

Spinach Arancini

INGREDIENTS   

• 2 cups cooked risotto
• 1 cup shredded mozzarella
• 1 cup grated parmesan cheese
• 1 egg
• One package of frozen spinach, thawed and drained (9 oz.)
• 2 garlic cloves, minced
• salt, pepper, and crushed red pepper to taste
• 1 cup breadcrumbs
• olive oil 

DIRECTIONS   

1. Preheat oven to 350°F.
2. Combine all ingredients except for breadcrumbs in a medium mixing bowl.
3. In a shallow dish or bowl, combine breadcrumbs with salt and pepper, to taste.
4. Roll mixture into balls (like meatballs) and coat in breadcrumbs. Place on a parchment covered baking sheet. (Freeze if desired.)
5. Drizzle arancini with a little olive oil and bake for 20 minutes.
6. Serve with pasta sauce.

Photo image: tbsp.com