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Baked Apples with Rum and Cinnamon

Total: 55 min
Prep: 20 min
Cook: 35 min
Yield: 6 servings
Level: Easy

Ingredients:
The Glaze:

1/2 cup dark brown sugar
1/2 cup dark rum
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
6 whole cloves

The Apples:
6 small to medium apples, preferably a sturdy
variety like Rome or Granny Smith, washed
and cored
6 cinnamon sticks
2 tablespoons butter, cut into small pieces
1 cup unsweetened apple cider
Rum raisin ice cream, optional

Directions:
1. For the glaze: In a medium saucepan, combine the dark brown sugar, rum, salt, nutmeg, cinnamon, and cloves. Stir to blend and bring to a simmer over medium heat. Cook and reduce for 3 to 4 minutes to allow the sugar and other ingredients to blend together.

2. For the apples: Preheat the oven to 375 degrees F.

3. In a baking dish large enough to hold all of the apples, arrange the apples in a single layer. Put a cinnamon stick inside the cavity made from coring each apple. Pour the glaze over the apples and top each with pieces of butter. Add the cider to the bottom of the dish and place it in the center of the oven.

4. Cook the apples, basting them from time to time, until they are tender but not mushy, 25 to 30 minutes (smaller apples will take less time). Serve with scoops of ice cream, sour cream, or just by themselves. They are also delicious leftover.

Recipe courtesy Alex Guarnaschelli
Recipe found here: Baked Apples with Rum and Cinnamon

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Candied Acorn Squash Slices

Ingredients
2 medium acorn squash
2/3 cup packed brown sugar
1/2 cup butter, softened

Directions
Preheat oven to 350deg&; cut squash in half lengthwise; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Arrange squash in a shallow baking pan; cover with foil. Bake until just tender, 25-30 minutes.

Combine sugar and butter; spread over squash. Bake uncovered, for 15-20 minutes longer, basting occasionally.

Baked Zucchini Spirals and Meatballs Parmesan

Ingredients
1 (12-ounce) package Little Green Sprout’s Organics Veggie Spirals Zucchini or Green Giant Veggie Spirals™ Zucchini
8 ounces fully cooked turkey meatballs
1/3 cup plus 1/4 cup tomato sauce (1/4 cup for topping)
1/3 cup part-skim ricotta cheese
2 Tablespoons plus 1 Tablespoon grated Parmesan cheese (1 Tablespoon for topping)

Directions
1 Preheat oven to 350°F.

2 Cook Zucchini Veggie Spirals™ according to package directions and drain very well. Keep warm.

3 If store-bought, cook the meatballs according to the package directions. If home-made, heat until warmed through.

4 Mix all ingredients together in a medium sized bowl, except sauce and cheese for topping.

5 Spray an oven proof baking dish (1.5 quart or 8”x8”), with nonstick cooking spray and place the mixed ingredients in the baking dish. Top the dish with the extra sauce and cheese.

6 Place into the preheated oven until bubbling, about 15 minutes. Serve hot.

When cooking Zucchini Veggie Spirals™, always drain well before serving or adding to your favorite sauce. Use paper towels to pat dry and soak excess water. Replace the meatballs with cooked ground beef, turkey, or Italian sausage for a Bolognese style sauce.

Tomato Peach Salad with Ricotta

Ingredients
3 tablespoons sliced almonds
4 ripe but firm yellow peaches
4 tomatoes, preferably a mix of large heirloom tomatoes
2 cups fresh basil leaves, plus small leaves, for garnish
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice
6 tablespoons ricotta cheese

Directions
Preheat the oven to 350 degrees F. Spread the almonds out on a baking sheet and bake until light golden, 6 to 8 minutes. Set aside to cool.

Bring a medium saucepan of water to a boil. Cut an “x” in the bottoms of the peaches and tomatoes. Carefully add the peaches to the water and boil until the skins just start to peel back, about 1 minute. Remove with a slotted spoon. Repeat with the tomatoes, boiling for about 15 seconds. Set aside.

Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.

Peel and pit the peaches; peel the tomatoes. Cut both into 1/2-inch slices.

Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top. Sprinkle with the lemon juice and dollop the ricotta on top. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top with the toasted almonds, garnish with whole basil leaves and serve.

Creamy Tomato Shrimp Rotini Pasta

Ingredients
for 3 servings

3 tablespoons butter
2 lb shrimp, deveined and peeled
1 cup tomato, chopped
½ cup green onion, chopped
2 tablespoons chili powder
½ cup fresh parsley, chopped
2 teaspoons salt
2 teaspoons pepper
1 cup milk
1 ¼ cups rotini pasta

Preparation
Melt butter in a large pot over medium-high heat.

Cook the shrimp until pink.

Add the tomato, green onion, chili powder, parsley, salt, and pepper, stirring until evenly mixed.

Pour in the milk, bringing to a boil.

Stir in the cooked pasta until well-coated.

Enjoy!

Cheesy Chicken Alfredo Pasta Bake

Ingredients
for 6 servings

1 tablespoon olive oil
3 chicken breasts, cubed
salt, to taste
pepper, to taste
4 cloves garlic, minced
2 ½ cups chicken broth
2 ½ cups heavy cream
1 lb penne pasta, uncooked
2 cups parmesan cheese
2 cups mozzarella cheese
1 handful fresh parsley, chopped

Preparation
In a pot, heat oil and add chicken.

Season chicken with salt and pepper.

Add garlic, then brown the chicken.

Add broth, heavy cream, and pasta, and bring to a boil.

Cover and reduce the heat to a simmer for 15-20 min.

Turn off heat and stir in 1 ½ cups (165 grams) of parmesan cheese.

Pour half of the pasta into a greased 11×7 inch or 9×13 inch (28×18 cm or 33×23 cm) baking dish.

Sprinkle evenly with 1 cup (115 grams) of mozzarella cheese.

Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella (115 grams) and ½ cup (55 grams) of parmesan.

Broil 10 – 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.

Serve warm and enjoy!

Penne Alla Vodka

Ingredients
for 3 servings

2 tablespoons olive oil
1 onion, chopped
1 lb ground beef
1 teaspoon salt
1 teaspoon pepper
28 oz crushed tomato, 1 can
½ cup vodka
½ teaspoon red chili flake
½ cup heavy cream
4 cups penne pasta
fresh parsley, to garnish
Parmesan, to garnish

Preparation
Heat oil in a large pot over high heat. Cook onion until translucent.

Add beef, salt, and pepper, cooking until all the moisture has evaporated and the beef is browned.

Add crushed tomatoes, vodka, and chili flakes, stirring and cooking until half of the liquid has evaporated and the sauce has reduced.

Add cream, stirring until evenly incorporated.

Stir in pasta until evenly coated.

Serve with parsley and parmesan.

Enjoy!

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