Easy Apple Crisp with Oatmeal Streusel Recipe

• 2 1/2 pounds medium Granny Smith and Golden Delicious apples (about 5 or 6), peeled, cored, and sliced 1/4 inch thick
• 2 to 3 tablespoons granulated sugar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1/2 cup packed light brown sugar
• 1/2 cup uncooked rolled oats
• 1/3 cup all-purpose flour
• 4 tablespoons cold unsalted butter (1/2 stick), cut into small pieces, plus more for coating the dish

1. Heat the oven to 350°F and arrange a rack in the middle. Lightly coat an 8-by-8-inch baking dish with butter.
2. Combine the apples, granulated sugar, cinnamon, and 1/8 teaspoon of the salt in a large bowl and toss to coat. Place the apple mixture in the prepared baking dish and set aside.
3. Using the same bowl as for mixing the apples, mix together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt until evenly combined. With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes.
4. Sprinkle the topping evenly over the apples and bake until the streusel is crispy and the apples are tender, about 50 to 60 minutes. Let cool on a rack at least 30 minutes before serving.

I got this recipe from chow.com  That last couple of times I have tried to make crisps they came out too juicy.  This one is came out fine and maybe a little bit dry.

Megan-3.5/5

Jesse-3.5/5

California Sherry Chicken

• 4 skinless, boneless chicken breast halves
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1/2 cup cooking sherry

• 1/2 cup chicken broth
• 1 clove garlic, minced
• 1/2 lemon
• 4 carrots
• 4 zucchini squashes, julienne

Directions

1. Place chicken in a resealable plastic bag with flour, salt, and pepper. Seal bag and shake to coat. Remove chicken from bag, shaking off excess flour.
2. Heat oil in a large skillet over medium high heat. Brown chicken on each side for about 5 minutes, or until golden. Remove from skillet and set aside.
3. In same skillet combine sherry, broth, garlic and a squeeze of lemon and bring to a boil. Return chicken to skillet, reduce heat to low and simmer for 15 to 20 minutes, or until chicken is cooked through and no longer pink inside.
4. In the meantime, saute carrots and zucchini in a separate medium skillet until they are tender. Add to simmering chicken and sauce and heat through before serving.

I got this recipe from allrecipes.com  I did not coat the chicken with flour but next time I will.  

Megan-3/5

Jesse-4/5

Seared Chicken with Apricot Sauce

• 4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 1/4 cup all-purpose flour
• 1 tablespoon canola oil
• 3/4 cup dry white wine
• 1 medium shallot, minced
• 4 fresh apricots, pitted and chopped
• 2 tablespoons apricot preserves
• 2 teaspoons chopped fresh tarragon , or 1/2 teaspoon dried
• Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)
• Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)
• Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, tarragon and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.

I got this recipe from Eatingwell.com  I had apricot preserves left over from another recipe that I wanted to use up.  When i went to the grocery store fresh apricots were not in season so I used more preserves instead.  

Megan-3/5

Jesse-3/5