Nannie's Famous Apple Butter

When I found out my grandmother would not be well enough to attend my wedding, I knew I wanted to find a way to honor her in some way.  Then it dawned on me, I had been wanting to make her apple butter recipe for awhile and I figured, why not use the recipe to make homemade favors for my wedding.  It was something she used to make and hand out to our family every Christmas for as long as I can remember.  I must admit, it wasn't as easy to make as I thought it would be and took some time to perfect.  I'd like to think of it as she was holding on to me somehow and wasn't ready to let go just yet.  But then it happened, I took my time and followed the directions step by step without trying to change anything and it finally came out just the way I had remembered it.  Although she won't be there at my wedding on Saturday, I am glad I was able to find a way to connect with her in the best way I knew how.  I hope you enjoy it at as much as I do!

Apple butter is delicious on toast, in a PB & J, over vanilla ice cream or use a spoonful to jazz up sauteed apples to serve with pork chops, just to name a few.

Ingredients:
- 5lbs macintosh apples
- 4 cups water
- 6 cups sugar
- 1 tsp cinnamon
- 1/2 tsp allspice
-1 packet Sure Jell

Directions:
- Core and cut apples, but do not peel.  Put in saucepan and pour water over.  Bring to a boil and simmer 10 minutes
- Crush with masher and simmer 5 minutes more
- Place a colander inside a large mixing bowl and drain apple mash through, use a large spoon to help press it out (or you could alternatively use a food mill)
- Use just 5 cups apple mash (make sure to measure exactly) and return to saucepan.  Stir in Sure Jell and bring to a full rolling boil, stirring
- Add sugar and spices all at once, stir until combined and bring to a full rolling boil.  Boil hard for 1 minute, stirring constantly
- Remover from heat, skim off foam and immediately put into hot mason jars
- Fill jars, leaving 1/4" on top.  Cover immediately and place on wire rack to cool overnight.
- Check jars to make sure they are sealed by pressing down on the top.  If sealed, jars do not need to be refrigerated and will stay shelf stable until opened.

145 Calorie Margarita

What's not to love about a margarita on a hot day, preferably served with chips and a side of guacamole?  Well nothing except for the fact that a typical margarita is a sugar laden calorie bomb!  Not exactly what you want from a summertime cocktail.  As a subscriber to Cooking Light magazine, I was really intrigued when they featured a recipe for a "130 calorie margarita".  It seemed super simple to make and was only comprised of a few ingredients so I gave it a try.  It was delicious but was just a bit too tangy for my taste, and I am a girl who doesn't like overly sweet drinks and never puts sugar in my coffee.  So I tinkered with the recipe and came to the conclusion that adding just 1 teaspoon of agave nectar gave it just the right amount of sweetness to balance out the flavors and for only an additional 15 calories.  Voila, it's my version of the ever-famous "Skinnygirl" margarita.  Cheers!

Amy's 145 Calorie Margarita

(Makes 1)

Ingredients:

1 ounce of silver tequila (I like Cuervo)

.5 ounce Cointreau 

1.5 ounces fresh squeezed lime juice, plus extra lime wedges for serving

1 tsp agave nectar

ice

fine sea salt to taste

Directions:

1. Rub the rim of a rocks glass with lime and dip into a small plate with salt, turning the glass to cover the rim with salt

2. Fill a shaker with ice, then add tequila, Cointreau, lime juice and agave nectar, shake vigorously for 30 seconds

3. Fill rocks glass to the top with ice, pour margarita mixture over ice, garnish with a wedge of lime

Taco Salad

Over the years I have been an avid reader of Mark Bittman's The Minimalist column on NYTimes.com.  One of my ultimate favorite posts was his "Summer Express: 101 Simple Meals Ready in 10 Minutes or Less".  In it, he has many great ideas for no-cook summer meals, but this salad is one I find myself making time and time again.  I love salads but sometimes you just want a break from the run of the mill.  This salad is the perfect answer and makes fresh, in season produce the star. 

Recipe: Toss together greens, chopped tomato, chopped red onion, sliced avocado, a small can of black beans and kernels from a couple of ears of corn. Toss with crumbled tortilla chips and grated cheese (preferably Cotija). Dress with olive oil, lime and chopped cilantro leaves.  Makes 3-4 servings.

If you are interested in checking out the 100 other amazing meals, click here.

Oatmeal Pancakes

One of my favorite food blogs of all time is Orangette.  About a year ago I came across this recipe she has for Oatmeal Pancakes and figured, I like the healthiness of oatmeal and I really like the deliciousness of pancakes so why not combine the two and hope for something great.  I was blown away by how good they tasted despite how healthy and easy to make as long as you plan ahead.  Feel free to jazz them up as I did with some blueberries or whatever your favorite pancake companion may be.

If you have any leftovers, these are just as good heated up the next day in a 350 degree oven in a single layer until warmed through, or cold straight from the fridge (perhaps after a night of drinking?).

Oatmeal Pancakes (Adapted from Orangette)
2 cups rolled oats
2 cups buttermilk
½ cup whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. table salt
2 large eggs, lightly beaten
1/4 cup (1/2 stick) unsalted butter, melted but not hot
Vegetable oil or spray, for greasing the pan
Maple syrup, for serving
Blueberries, optional


The night before:
Combine the oats and buttermilk in a medium bowl. Stir to mix. Cover with plastic wrap, and refrigerate overnight.

The morning of:
Take the bowl of buttermilk and oats out of the fridge. Set aside.

In another medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Add the eggs and melted butter to the oat mixture, and stir well. Add the flour mixture, and stir to blend. The batter will be very thick, add a splash buttermilk if really dry.

Warm a large nonstick skillet or griddle over medium-high heat, and brush (or spray) with vegetable oil. To make sure it’s hot enough, wet your fingers under the tap and sprinkle a few droplets of water onto the pan. If they sizzle, it’s ready. Scoop the batter, about a scant ¼ cup at a time, onto the pan, taking care not to crowd them. If adding blueberries or other fillings, drop them evenly onto the pancakes just as they are beginning to set, lightly pushing them down with your finger. When the underside is nicely browned and the top looks set around the edges, flip the pancakes. Cook until the second side has browned.

Re-grease the skillet, and repeat with more batter. If you find that the pancakes are browning too quickly, dial the heat back to medium.

Serve hot, with maple syrup.

Yield: about 12 pancakes, or 3 to 4 servings

Eataly IS Italy

Eataly is the new(ish) Italian food emporium from restaurant heavyweights Mario Batali and Lidia Bastianich.  It is 50,000 square feet of foodie heaven, with separate sections dedicated to pizza and pasta ("La Pizza & Pasta"), Fish ("Il Pesce"), Vegetables ("Le Verdure"), meat ("Manzo") and much more.  You can make a night out by settling in at any of the aforementioned sit down restaurant/cafes or simply grab yourself a glass of Chianti and pick up some Italian specialties to make dinner at home.

After already experiencing several of the eatery options at Eataly and being thoroughly impressed, I decided I would try the latter.  I had already decided to make one of my all time favorite pasta dishes, Orecchiette with Sausage and Broccoli Rabe and on my way to Trader Joe's to grab the ingredients, I walked straight past Eataly, and I couldn't help myself from going inside, figuring they would have everything I needed for the recipe.

Inside I picked up Barilla "Regionali" Orecchiette Pugliesi, Parmesan cheese, Pat LaFrieda Italian Style Chicken Sausage, Broccoli Rabe and a whole wheat baguette.  Oh and a bottle of Flor Rose from their in house wine shop, a find from an earlier dining experience at Eataly.

Orecchiette with Sausage and Broccoli Rabe

Ingredients:
1 box orecchiette pasta
2 bunches broccoli rabe chopped, tough ends discarded
3 shallots, thinly slices
1lb italian style chicken (or turkey) sausage
1 cup freshly grated good-quality parmesan cheese
3 tablespoons olive oil
Sea salt and freshly ground pepper, to taste
Pinch of red pepper flakes

Directions:
1. Bring a large pot of salted water to a boil, cook broccoli rabe until tender, about 5 minutes, then drain broccoli rabe in a colander
2. Bring a large pot of salted water to a boil, cook the pasta according to package instructions
3. In the meantime, heat a large skillet over medium heat, add the olive oil and once hot add the shallots and cook, stirring occasionally until tender, about 5 minutes
4. Remove chicken sausage from casings and add to the skillet, breaking into small pieces as it cooks, add a pinch of red pepper flakes and continue cooking until sausage is cooked through, about 12 minutes
5. Add drained broccoli rabe to the skillet with sausage and stir to combine
6. Once pasta is cooked until al dente, drain (reserving about 1/2 cup pasta water) and return pasta to the pot
7. Add sausage and broccoli rabe mixture to pasta in pot, add 3/4 cup parmesan cheese and salt and pepper to taste, adding a few TBSPs of pasta water at a time if dry
8. Pass remaining 1/4 cup parmesan cheese at the table.  Enjoy!


Eataly, 200 Fifth Avenue, NYC
For more information on Eataly, click here

Park Avenue

For me, there is nothing more fun than trying out a new restaurant for the first time.  That is, unless I am revisiting a favorite oldie but goodie restaurant.  Park Avenue restaurant fits into the second category and had been one of my all-time, top two favorite restaurants of all time in NYC.  It is the kind of place where you could literally order anything on the menu, even if it wasn't something you thought you liked, and you would end up loving it.  The menu and decor change four times a year reflecting each season, a trailblazer in the whole seasonal restaurant movement.

Last night I went for dinner with the bf, and we shared two amazing appetizers - the Porcini Ravioli with Swiss Chard & Gorgonzola Cream and the Seared Scallop "Sandwich", entrees were Filet Mignon, Braised Short Rib & Root Vegetables (him) and Halibut with Black Truffles and a Brioche-Crusted Poached Egg (me) and for dessert we split the "Chocolate Cube."  Needless to say everything was delicious as always and I was reminded that tried and true is often times as good as new. 

Park Avenue Restaurant, 100 E 63rd Street, NYC, 212.644.1900

The Restaurant (courtesy of Park Avenue)

Halibut

Filet Mignon

Chocolate Cube

Wonder Waffles

I love a good lazy Sunday morning, a perfect time to make something good for breakfast that you would never have the time to make during the week.  The bf recently bought a Calphalon waffle maker and let's just say there has never been a question of what to make on a weekend morning since.  Crispy and fluffy and a perfect cross between a belgian and regular waffle, this machine produces the most ridiculously delicious waffles I have ever tasted.  As if I needed yet another reason to look forward to the weekend.