Hands down, BEST Apple Pie!

Ah, apple pie... You know why apple pie is so great...? Because it's the perfect dessert all year round! It's quite patriotic for the fourth of July, and its cozy and comforting during the holidays. I featured this pie on my fourth of July menu. I got it off of my trusty "go-to" website allrecipes.com http://allrecipes.com/recipe/apple-pie-by-grandma-ople/detail.aspxbut I've made a few modifications to the original.  Here is the step by step. 


What you'll need: 
- 9" double pie crust (I use Pillsbury pre-made pie crust because I've yet to make a better one from scratch and so... whats the point?)
-1/2 cup butter
-3 tablespoons flour
-1/4 water
-1 tablespoon vanilla extract
-1/2 cup white sugar
-1/2 cup (packed) brown sugar
-6 granny smith apples
-a few dashes of cinnamon


-Pre-heat oven to 425 degrees
-Peel, core and slice apples

-Lay one of the 9" pie crusts into the bottom of a 9" pie pan.

-Layer the apples along the bottom and top with a dash of cinnamon.

-Repeat

-And repeat again until you have a little mountain of sliced apples topped with cinnamon.

-Lay the second 9" pie crust on a clean surface.

-Using a butter knife, slice into even strips. 

-Place a side strip on the furthest edge of the pie.

-Skip the next strip, select the next and set it at the 1/4 point of the pie.

-skip the next strip, select the next and set it at the 3/4 point of the pie.

-Skip the next strip, select the last strip and set that at the opposite edge of the pie.

-Select the strip that is closest to the pie and set is horizontally at the 1/4 point. 

-Select the next strip and place it horizontally at the middle point of the pie.

-Select the last strip and place it horizontally at the 3/4 point of the pie. Now you have a nice lattice top.

-In a small sauce pan, melt butter over medium low heat.

-Stir in flour

-Add water, white sugar, brown sugar and vanilla extract.

-Bring to a boil

-Reduce heat and let simmer for about 10 minutes. 
-Pour mixture evenly into the holes of the lattice crust.

-Ready to go into the oven!

-Bake of 425 degrees for 15 minutes. 
-Then reduce heat to 350 degrees and bake for 35 to 45 minutes, until apples are soft. 

There you go, BEST apple pie! The end.

Bbq Halibut Steaks

EASY breezy grilling recipe! As seen on allrecipes.com
http://allrecipes.com/recipe/barbeque-halibut-steaks/detail.aspx


No hours of marinating required, just baste and grill!

Shopping list: (serves 3)

-2 tablespoons butter

-2 tablespoons brown sugar

-2 cloves garlic minced

-1 tablespoon lemon juice

-2 teaspoons soy sauce

-1/2 teaspoon ground black pepper

-1 (1 pound) halibut steak

-Preheat grill to medium-high heat

-Place butter, brown sugar, garlic, lemon juice, soy sauce and ground pepper into a small sauce pan.

-Cook over medium heat until, stirring occasionally until butter is melted and sugar is dissolved. 

-Lightly oil grate.

-Brush fish with sauce and place on grill.

-Cook 5 minutes on each side, basting with sauce. 

-When fish is fully cooked it should easily flaked with a fork.

-Discard remaining basting sauce and serve. 

Mada inspired: Basil Lemonade

This recipe is inspired by Mada. All of the Mada hair products have a distinctly refreshing lemon basil fragrance which I love. 

Have you tried Mada? You should! 
http://www.madahair.com/

I found this recipe here: 
http://www.epicurious.com/recipes/drink/views/Basil-Lemonade-238928

While I am posting this step by step recipe for Basil Lemonade, please note that you can use the basil lemon syrup for all kinds of things like Vodka Gimlets or iced tea. 


What you'll need: (serves about 6 cups)


(basil syrup)
-4 cups packed fresh basil
-4 cups water
-2 cups sugar
-9 (4x1 inch) strips lemon zest


(lemonade)
-2 cups basil lemon syrup (see above)
-2 cups cold water
-2 cups ice cubes
-1 1/4 cups fresh lemon juice


-Measure 4 cups (packed) fresh basil

-Cut 9 (4x1 inch) strips of lemon zest. 

-In a medium sauce pan add basil and 2 cups of sugar

-Add 4 cups of water and lemon zest.

-Bring mixture to a boil and stir until sugar is dissolved. 

-Cover and remove from heat and let stand for 1 hour.

-Transfer to an air tight container and chill for 1 hour. 

-Meanwhile, juice your lemons to yield 1 1/4 cups fresh juice.

-Strain basil lemon mixture into a bowl through a fine sieve, pressing hard. Discard solids.

-In a pitcher combine 2 cups basil lemon syrup, 2 cups cold water and 1 1/4 cups fresh lemon juice. 
-Chill until ready to serve. 

-Serve over ice. 

Enjoy, enjoy, enjoy!!!

Chilled Peach Soup with Fresh Goat Cheese

This one is for the veggies! 
I got this recipe from the July 2011 issue of Food and Wine magazine. 

The flavor of this soup is truly extraordinary. Its fresh, clean and delightfully healthy!


Shopping list: (serves 4)


-3 cups sliced peeled peaches (about 4 peaches)
-1/4 cup finely diced peeled seedless cucumber, plus thin slices for garnish
-1/4 cup finely diced yellow bell pepper, plus thin slices for garnish
-1/4 cup diced dried apricots
-2 tablespoons honey
-3 tablespoons crumbled fresh goat cheese, plus more for garnish
-1/4 cup white balsamic vinegar, plus more for seasoning
-1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
-Kosher salt
-1 large garlic clove
-2 cups diced baguette (1/2 inch)
-basil leaves for garnish
-freshly ground black pepper


-Dice your apricots

-Dice your cucumber

-Dice your yellow bell pepper

-Dice your peaches
-Place the apricots, cucumber, yellow bell pepper and peaches into a dish and toss.

-Add honey, goat cheese, 1/4 cup vinegar, and 2 tablespoons of olive oil. Stir in 1 1/2 teaspoons of salt. Add garlic clove. 

-Cover and refrigerate overnight.


-Discard the garlic. Transfer contents to food processor and puree. 
-Add 1/4 cup of water and puree until very smooth and creamy. 

-Refrigerate soup until very cold, about 1 hour.


-Meanwhile, dice the baguette.

-In a medium skillet, heat 1/4 cup olive oil. Add diced baguette and cook over medium heat, stirring until golden and crisp. 

-Using a slotted spoon, transfer croutons to paper towels and season with salt.

-Pour peach soup into shallow bowls and garnish with sliced cucumber, sliced yellow bell pepper, goat cheese crumbles and basil.  
-Drizzle lightly with olive oil, season with black pepper and serve. 

Yeah. You're welcome.