Sunday, September 25, 2011
Things I changed, I did not put all ¾ c of the reserved pineapple juice, I was worried that it was going to be too runny. After baking it, I do not think it would have been a problem I would just leave it as is. Also when I drained the crushed pineapple I got just under that ¾ c and no extra so I am not sure if I would continue draining it because it seems like a useless step if it came out the same way.
Also for the streusel, I added about a handful of chopped pecans and a half a handful of coconut and an extra 1 tablespoon of melted butter. I also added a good heaping dash of cinnamon. After having it baked I think I would add a little bit more of the seasonings and maybe a tidbit more of the brown sugar as well. I just feel the topping needs a little pep.
We LOVED this recipe!! Definitely loved it hot and we had fat free Coolwhip for the topping but I bet vanilla ice cream would be awesome!!
Now the recipe as in the magazine:
Pineapple Apple Pie:
Pastry for a single-crust pie (9-inch)
3 (I used 4) medium tart apples, peeled and chopped ( I had Fuji apples I used Fuji, I hate HATE tart apples… just saying)
1 can (20 oz) crushed pineapple
½ c all purpose flour
½ tsp ground cinnamon
½ tsp ground nutmeg
½ c quick cooking oats
1/3c packed brown sugar
¼ c all purpose flour
2 Tbsp. plus 2 tsp butter, melted
Line a 9-inch pie plate with pastry, trim and flute edges. Drain pineapple, reserving ¾ c juice. In a large bowl, combine the apples, pineapple and reserved juice. Combine the flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to pastry.
In a small bowl, combine the oats, brown sugar, flour and butter, sprinkle over filling.
Bake at 375 for 40-45 minutes or until filling is bubbly and topping is browned. Cover edges with foil during the last 15 minutes to prevent over-browning if necessary. Cool on a wire rack.
I baked mine for about 15 minutes more but overall it was a supper yummy pie! We topped it with a dollop of fat free cool whip after heating it up of course, It is even yummier warm or hot!
Chicken Corn Chili… The original recipe comes from Food Network magazine Oct. 2011. I tweaked it though!
For the Chicken …
You can “Cheat” and skin and shred a whole already cooked rotisserie chicken or I took a whole thawed chicken and poached it in a large pot of water with salt, spicy pepper and a generous shaking of dried cilantro. If I had not been lazy and entire quartered onion would have gone in as well. Once the chicken is cooked through, peel and throw away the skin and shred the entire chicken and set aside.
I made this for Mom's chili cook off at work and it was loved!! to the point that it was gone quick and several people have requested the recipe. Loved the tweaks I did and do be careful chopping the Serrano, wash your hands thoroughly before rubbing your eyes and such!!! You all know the deal :D
Chicken Corn Chili:
2 Tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 Serrano chili, minced
1 (4oz) can chopped green chilies (I did not drain my can)
A generous shake of cumin (recipe calls for 1 tsp but I just started shaking until I was happy lol)
3 cans of low-sodium chicken broth
4 15 oz cans white beans or pinto beans (2 undrained, 2 drained and rinsed)
2 cups frozen corn (recipe said thawed I just threw it in frozen and it was fine)
1 8 oz bar of pepper jack cheese, grated
Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped Serrano chili, green chilies and cumin and cook, stirring, until the cumin is toasted about 2 minutes. Stir in the chicken broth, chicken and beans (including the undrained liquid). Bring to a boil, then reduce the heat to medium low and simmer. Stirring occasionally until thickened, about 15 minutes.
Stir in the cheese and corn. Cook about 15 minutes until creamy and hot.
Serve with yummy corn bread and top with sour cream and chopped green onions if you want :)