I really love to cook, so I was really excited to break out my Christmas present from Caroline (see it featured in this post). We decided that we would get together and make a day of it, which turned out to be a blast! Keep reading for some of the really yummy (and easy!) recipes we tried.
After raiding the fridge and pantry, we decided that the best things to make would be the Chicken Parm Sliders. They looked easy and had few ingredients that we didn’t already have, so we ran to the store and started our version of the recipe (You can find the original on the Tasty Facebook page or the Tasty Cookbook, available here). You’ll notice that our recipes were modified slightly due to our very small budget.
12 dinner rolls (or four hamburger buns found in the pantry)
3 cups of shredded rotisserie chicken (or a bunch of parmesan crusted chicken strips)
½ cup marinara sauce
8 oz. fresh mozzarella cheese, sliced
¼ cup basil, chopped
½ cup butter, melted.
3 garlic cloves, finely chopped (we used powdered)
2 tablespoons of parsley, finely chopped (we skipped the parsley)
2 tablespoons grated Parmesan cheese
1. Preheat oven to 350 F (180 C)
2. Slice rolls in half, place the bottoms onto a cooking sheet. Spread the chicken, marinara sauce,mozzarella and basil. Top with the bun tops.
3. Mix butter, garlic, parsley and parmesan. Spread it on top of the sandwiches (heartily!). Bake for 20 minutes or until golden. Slice and serve!
They turned out super well! It was quick and easy, and we will definitely be making them again.
For dessert, we decided to challenge ourselves a bit. We’d both been watching The Great British Baking Show on Netflix (10/10, highly recommend), and wanted a recipe to make Paul & Mary proud. We selected the French-Style Apple Tart.
1 sheet puff pastry (we ended up using a pie crust that worked pretty well)
6 apples, preferably Honeycrisp or Granny Smith (we used Honeycrisp)
½ cup sugar
3 tbsp. Unsalted butter
Vanilla ice cream to serve
1.Cut a 9-in. Circle out of the pastry. Using a fork, poke holes all over to ventilate. Set aside.
2.Peel and quarter the apples (make sure to remove the cores)
3.Preheat oven to 375 F (190C)
4.In a large saucepan over medium heat, distribute 3 tablespoons of water and the sugar evenly and cook until a light amber color, stirring to help melt lumps, 5 to 7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in thick layer of caramel.
We thought that we’d lost the caramel and would have to start over, but we persisted and were able to save it!
5.Cook caramel apple mixture 15-20 minutes, turning apples constantly to bathe in caramel. Remove from heat when the caramel has reduced and little remains on the bottom. Make sure the caramel doesn’t burn, or it’ll taste bitter.
6.Arrange the apple slices in concentric circles on the bottom of the cake pan. Press them tightly together and pour remaining caramel over top (Whatever’s left in the cooking pan). Lay the puff pastry over top and tuck the sides down.
7.Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for an hour then invert onto plate, add ice cream and serve!
We were definitely really proud about how well this came out! It was much easier than anticipated, and though we almost lost our caramel halfway through, we were able to salvage it into a rather aesthetically pleasing (and SUPER yummy) caramel apple tart. I would definitely recommend trying your hand at this recipe!
Until Next Time,