Is it pie or cookie?

Ingredients:
1 package frozen pie dough, thawed
4-5 apples, peeled and chopped
1 lemon
brown sugar
cinnamon
sugar
salt
1 jar caramel sauce

Directions:
Peel and slice apples. Put in a sauce pan with lemon juice, brown sugar, cinnamon, sugar, and a pinch of salt. Let simmer until apples are slightly tender. Let cool.
Roll out pie dough. Put a thin layer of caramel sauce over one of the pie dough. Top with a layer of apple mixture. Cut the other dough into strips and place on top of the apple layer. Using a circle cookie cutter, cut out cookies. Bake at 350 degrees until golden brown.

Chicken Piccata

Piccata is an Italian word. And thus we conclude this week's Guide to Italian Cuisine by Jen and Joe. Come back next week when we will dive into the dessert menu. 

 

Ingredients

• 6 ounces whole-wheat angel hair pasta
• 1/3 cup all-purpose flour, divided
• 2 cups reduced-sodium chicken broth
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 4 chicken cutlets, (3/4-1 pound total), trimmed
• 3 teaspoons extra-virgin olive oil, divided
• 1 10-ounce package mushrooms, sliced
• 3 large cloves garlic, minced
• 1/2 cup white wine
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley
• 2 tablespoons capers, rinsed
• 2 teaspoons butter

Preparation

1. Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
2. Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.
3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
4. Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

Barley salad

Do you like potlucks? Of course you do, who doesn't. Do you like Reser's salads? Of course you don't, NO one does! Then stop buying gross "picnic salads" from Safeway and start making delicious summer salads with veggies and grains.

Ingredients
Salad:

• 1 cup uncooked barley
• 1 1/2 cups frozen corn (or about 3 ears fresh corn)
• 1 red bell pepper, cut into small strips
• 1 green bell pepper, diced
• 1/2 cup sliced green onions

Dressing:

• 1/2 cup olive oil
• 1/2 cup lemon juice
• 1/4 cup cilantro
• Salt and pepper

Directions

1. Cook barley according to package directions. Drain and rinse with cold water.
2. In a large bowl, mix barley, corn, peppers, and onion.
3. Mix dressing ingredients and pour over salad. Refrigerate until ready to serve.

Lemony lemon goodness

Since it isn't socially acceptable to drink margaritas at all hours of the day, I've been forced to find alternate uses for citrus fruits. In my latest lemon adventure I combine my sour friend with butter. Mmm... butter. These shortbread cookies smell delicious while baking and taste so great you won't be able to stop eating them. You can make them large (as seen here) or into smaller cookies (allowing you to justify eating 10-12 at a time).

Ingredients:

• 2 1/4 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter
• 3/4 cup granulated sugar
• 1 egg
• 2 tablespoon grated lemon peel, divided
• 1 teaspoon vanilla
• 1 cup powdered sugar
• 4-5 teaspoons lemon juice

Preparation:

1. Preheat oven to 375 degrees
2. Beat butter and sugar in large bowl on medium speed until light and fluffy. Beat in egg, 1 tablespoon lemon peel and vanilla until well blended. Beat in flour, baking powder, and salt on low speen until blended.
3. Drop dough by level 1/4 cupfuls onto ungreased cookie sheets, spacing 3 inches apart. Flatten dough until 3 inches in diameter with bottom of glass that has been dipped in sugar.
4. Bake 12-14 minutes or until cookies are just set and edges are golden brown. Cool on cookie sheets 2 minutes; transfer to wire racks. Cool completely.
5. Combine powdered sugar, lemon juice and remaining 1 tablespoon lemon peel in small bowl; drizzle mixture over cookies. Let stand until icing is set.