The Daily Dish

Ingredients

For Topping:

• 1 1/2 cups of all-purpose flour
• 1/2 cup of brown sugar
• 1/4 cup of granulated sugar
• 1 tsp of ground cinnamon
• 1/4 tsp of salt
• 3/4 cups of unsalted butter (chilled & cut in cubes)
• 1/2 cup of chopped almonds (or nut of your choice)

For Filling:

• 8 Granny Smith Apples (Peeled & sliced)
• 2 tbsp of fresh lemon juice
• 1/4 cup granulated sugar
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon

Steps

1. Preheat oven to 375 F. Combine flour, sugars, cinnamon, & salt in a bowl with a mixer. Briefly pulse to combine. Add butter & pulse until the topping resembles coarse meal. Stir in almonds.

2. Put apples in a sepeate bowl. Add lemon juice, sugar, nutmeg & cinnamon. Give it a quick stir. Transfer fruit to a 9-by-13 in. baking pan or individual ramekins. Cover evenly with topping. Bake in the over for 50 minutes (if using ramekins bake for 40 minutes) or until topping is golden brown & fruit is bubbling. Remove from oven & cool slighltly. Serve warm or at room temperature by itself or with a scoop of Vanilla ice cream.

Enjoy!

Ingredients Needed To Make Passion Tea Lemonade

• 4 tea bags (Tazo Passion Tea)
• 2 cups of boiling water
• Store bought lemonade
• Simple Syrup*
• Fresh strawberries and raspberries for garnishes

Steps for Simple Syrup

1. In a saucepan, bring 1 cup of water to a full boil.
2. Add 2 cups of sugar and stir until it dissolves.
3. The syrup is done when if you dip your stirrer into the mix and pull it out, the mix drips off in a stream (like syrup should, think of maple syrup and pancakes how it drips easily).
4. Let the mix cool, then store in a separate container.

Tips

• Don’t use as much syrup as you would sugar. Remember it is sweeter than the original sugar.
• Do not let the mix go unattended. Sugar, when it doesn’t have any water to work with, will start burning. It will degrade into water vapor and solid carbon which will ruin your pot.

Steps to make the whole drink

1. Brew the tea double strength (2 tea bags for 12 oz of water, or 4 for 16 - 20 oz.) Make sure to chill it or leave it out to room temperature, so the ice doesn’t melt when you mix it.

2. Mix equal parts of lemonade and tea, for example if making a pitcher fill the pitcher halfways with the tea and the other half lemonade. Taste, if you like yours sweetened only by the lemonade skip to step 4.

3. Now if you want it sweetened with the simple syrup you made as well then here is the steps. One pump is equal to one tablespoon

• 3 pumps for 12 oz
• 4 pumps for 16 oz
• 6 pumps for 24 oz

(Though I am sure you will experiment with how sweet you like yours.)

      4. Now add as much ice as you would like, however the more you ice you add in the pitcher or cup it will make the tea taste less strong. Mix up all the ingredients, add the fresh raspberries and strawberries. Most importantly don’t forget to enjoy!

Ingredients for Creamy Cilantro-Lime Dressing

• 1 cup of Mayo
• 1/2 cup milk
• 1 packet (1oz) Hidden Valley Ranch Dressing Mix
• 1 lime
• 2 cloves of chopped garlic
• 1/2 cup chopped cilantro
• 1/4 cup green chile

Ingredients for Salad

• 2 hearts of Romaine lettuce
• 1 lb. of Jumbo shrimp; peeled & deveined
• 1 corn
• 2 avocados  


Steps for Dressing

Put milk, mayo, and powdered ranch mix in a blender.  Then juice lime and add.Toss in the garlic and cilantro. Slowly add in green chile to your desired taste (The more you put, the more spicy. We used less than 1/4 cup). Refridgerate for dressing to thicken.

Steps for Salad

1. Prepare grill to medium heat. Brush shrimp and corn with olive oil, then sprinkle with salt and pepper.
2. Grill corn until cooked through (about 5 min. per side); and grill shrimp until cooked through (about 2 1/2 min per side).
3. Chop up romaine lettuce and put in bowl. Cut off tails of shrimp and cut kernals off the cob of corn. Once completed, add them to bowl. Chop avocados and place on top.
4.  Drizzle with Creamy Cilantro-Lime dressing and Serve!

Bon Appetit!

*Serves about 4

Sorry for not posting new recipes in such a LONG while. We were very busy with our final year of high school. You know, college apps, tests, stress… all that stuff. At last, it’s over and we finally have time to do what we love most, COOK & share recipes with all of you!!! : ) So, stay tuned for more recipes!

We hope you all are doing well.

By Heart,

Adriana & Alyssa

Making the Crust:

1. Preheat the oven to 350˚F
2. Combine crushed graham crackers, butter, and sugar in a food processor (if you do not have one its okay, a spoon and a bowl work perfectly fine)
3. Using on/off turns, blend until crumbs begin to stick together.
4. Press crumbs onto the bottom and 2 3/4 inches up sides of springform pan
5. Bake crust 10 minutes, after transfer onto a cooling rack to cool while preparing the filling

Making the Filling: 

1. Beat cream cheese, sugar, lemon juice, vanilla and salt in a large bowl until very smooth. 
2. Then beat in the flour, and add the eggs. Beat until just until blended, stopping occasionally to scrape down sides of bowl. Pour batter into crust.
3. Bake cheesecake for about 55 minutes until outer 2-inch edge of cake is puffed and slightly cracked, the center is just set and the top is slightly brown in some spots.
4. Transfer cake to a rack, cool for about 10 minutes, then place in the fridge to cool over night.

Lastly, place the halved strawberries on top of the cheesecake in an arranged matter.

Bon Appetit

Ingredients

FOR CRUST

• 20 whole graham cracker (10 ounces total) broken
• 1/2 cup of melted unsalted butter
• 1/2 cup of golden brown sugar

FOR FILLING

• 4 8-ounce packages of cream cheese, room temperature
• 1 3/4 cups of sugar
• 3 tablespoons fresh lemon juice
• 2 1/2 teaspoons of vanilla extract 
• Pinch of salt
• 3 tablespoons of all purpose flour
• 5 large eggs

FOR TOPPING

• 1 16-ounce basket of strawberries halved

Have you tried making any of our recipes?!?  If you have, you should post a picture of it and we’ll reblog it and give the inner chef in you recognition. We’d love to see you make our dishes. 

By heart, 

Alyssa & Adriana

Prepping

1. Take out dough from package. Place on a lightly floured surface. Let the dough sit for 20 minutes. 
2. Meanwhile, season 1 medium Chicken Breast with Lawry’s Seasoning Salt & a pinch of pepper. Cook on grill for about 6-10 minutes.
3. After the chicken’s completely cooked through, slice into bite size pieces.
4. Slice 1 red & green bell pepper, 1 medium sized tomato, a half of red onion.
5. Sautee onion with Olive oil in a pan and cook until slightly translucent.
6. Rinse spinach. Mince 2 cloves of garlic & put into heated pan. Put about 2 handfuls of uncooked spinach. Add a pinch of salt. Cook until wilted.
7. Grate 2 1/2 cup of Mozzarella cheese.

Assembling

1. Set oven to 450˚
2. Drizzle pizza pan lightly with Olive Oil.
3. After 20 minutes, using a rolling pin or by hand, roll out pizza dough onto your (round) pizza pan.
4. Spread the marinara sauce (as much you’d like) onto dough.
5. Sprinkle the mozzarella cheese!
6. Add all your toppings. ( in our case: zucchini, bell peppers,tomato, cooked spinach & onion, grilled chicken)
7. Insert into oven.
8. Cook for about 10 minutes or until crust is brown & cheese is completely melted.
9. Take out, cut, & serve! : )