Rustic Apple Pie

If there could only be one pie in the world....

First, let me say that would be a sad day.
But, if there could only be one type of pie, I would surely choose apple.
I mean, it's not as if the leader of the free world is going to come and ask little ol me what type of pie he should keep on the earth. BUT, if he did. I would most certainly say apple.

My  family mom has a tradition. She pretty much has a set dessert that she serves for each of the ten children's birthdays. My brother always has a Milky Way cake. My sister always has Angel Food cake. The list goes on. Sigh. Apple pie and I go back. Way back. There was a time in my life when I requested that apple pie be the dessert served at my birthday. I'm not much into birthday cake. This went on for some time. That is until I met cheesecake. Oh la la. But we won't go there today. After all, it's about Apple Pie today.
There is no need to talk about other desserts on a day that has obviously been devoted to Apple Pie.  It's kinda like on my 4th or 5th birthday. See we were having a fashion show, please stop laughing. And as all of my friends pranced on the runway my mother would comment on their style and what not. BUT, when it came time to me, the birthday girl, and I quote: " Here comes Hollis...( focuses on me, then turns away) And, there is Morganne! (my sister) " ON VIDEO! I have proof! WAAAHHHH!!!!
I'm really not bitter, though.
So yea, let's keep to Apple pie.

Rustic Apple Pie
Serves:6-8

Ingredients:

For the Pastry
2 1/2 c All Purpose Flour
1/2 tsp Salt
10 tbsp Cold Butter, cut up
6 tbsp Vegetable Shortening
6 1/2 tbsp Ice Water

For the Filling
2/3 c Sugar
1/3 c Cornstarch
1/2 tsp Ground Cinnamon
1/4 tsp Nutmeg
1/4 tsp Salt
3 1/2 lbs Granny Smith Apples (peeled and cored and cut into 6)
1 tbsp Fresh Lemon Juice
2 tbsp Butter, cut up
1 Egg White, lightly apple
1 tsp Sugar

Directions: 
To prepare pastry: In food processor with knife blade attached, blend flour and salt. Add butter and shortening, and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time pulsing after each addition, until large moist crumbs just begin to form.
Shape dough into 2 balls, 1 slightly larger. Flatten each into a disk; wrap each in plastic wrap and refrigerate 30 minutes.
Meanwhile, preheat oven to 400 degrees. Place cookie sheet on rack in lower third of preheating oven to bake pie on later.
To prepare apple filling: In large bowl, combine sugar with cornstarch, cinnamon, nutmeg, and salt. Add apples and lemon juice, and toss to coat evenly.
On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Ease dough into 9 1/2-inch deep-dish glass or ceramic pie plate. Gently press dough against bottom and up side of plate without stretching. Trim dough edge, leaving 1-inch overhang; reserve trimmings. Spoon apple mixture into pie crust; dot with butter.
Roll remaining disk for top crust into 12-inch round. Center round over filling in bottom crust. Trim pastry edge, leaving 1-inch overhang; reserve trimmings. Fold overhang under; bring up over pie-plate rim and pinch to form stand-up edge, then make decorative edge. Brush crust with some egg white. Cut short slashes in a circle to allow steam to escape during baking. Then sprinkle crust with sugar.
Bake pie 1 hour 10 minutes or until apples are tender when pierced with knife through slits in crust. To prevent over-browning, cover pie loosely with tent of foil after 40 minutes. Cool pie on wire rack 3 hours to serve warm. Serve a la mode, with vanilla ice cream.

Baked Penne with Mini Meatballs

 

Lasagna.
Yum-ME!
Love Lasagna.
Meaty. Veggie. Not picky.
Love Lasagna.
Don't you?
Ok. Just checking.

We are not making lasagna.
This has all the ingredients that lasagna does, though.
Feeling any better?

This is so simple. I am almost embarrassed to share it with you.
Almost being the operative word there.
But as we all know, almost does not count.
Just like we are almost making lasagna.
Try to cheer up, the ease and pain free cooking of this meal really makes up for it's lack of lasagna-ness.
It's a weeknight meal.
'Nuff said.


Baked Penne with Mini Meatballs
Serves: 4-6

Ingredients:
Leftover Meatballs, or frozen meatballs
10 oz Penne Pasta, cooked
1 to 1 1/2 c Pasta Sauce, jarred or homemade
1/2 c Ricotta Cheese
1/4 c Grated Parmesan Cheese
Salt and Pepper,to taste
Italian Seasoning, to taste
1/2 c Shredded Mozzarella Cheese
 Fresh Parsley

Directions:
So if you have some leftovers from here, use these. Otherwise, you can use frozen meatballs or throw together some of your own. * Cook them first*
Preheat oven to 375 degrees.
Cook pasta as directed on package. Drain and set aside.
In a small bowl mix the Ricotta, Parm, and seasonings.
In a casserole dish add the cooked pasta and meatballs. Add the Ricotta mix. Pour in the pasta sauce, parsley and sprinkle with shredded cheese. Toss to coat thoroughly. Bake in preheated oven for about 25 min or until heated through. Garnish with more parsley.

Crabby Avocado Quesadillas with Homemade Tortillas

TGIF!

It's Friday.
And I am glad about that.
It's been one of those weeks.
And I'm ready for a long weekend.
It's Pioneer Day Weekend!
And if you don't live in the land of weirdos Utah, then the above mentioned holiday should mean nothing to you.

Anyway. Pioneer Day has nothing to do with this recipe.
This recipe just felt right for a Friday.
It's fun!
It's something to look forward to.
Plus I gave you a bonus for working so hard this week.
Double the recipe! Double your pleasure! Double your fun!
If you don't already love me, you will after you eat this!

Homemade Tortillas
Yields: about 8 tortillas

Ingredients:
4 c Flour
2 tsp. Salt
1/2 tsp. Baking Powder
1/2 c Oil
1 1/2 c Milk, boiling

Directions:
Stir together the flour, salt and baking powder in a large mixing bowl. Mix in the oil, there will be lumps of oil. That's ok!
Heat the milk in a microwavable bowl until boiling, about 2 min. Pour into mixing bowl and combine. Dough should be soft and pliable, not sticky. You may need to add more milk or flour to reach the desired consistency.
When dough has cooled, finish mixing with hands. Pinch off a piece of dough about the size of a small apple, roll out the dough with a rolling pin. Roll in one direction, flip and roll in the other direction. Repeat a few times. Dough does not need to be perfectly round.
Bake the tortilla on a DRY pan over medium low heat. NO OIL! When tortilla bubbles, flip over to other side for a few seconds. Repeat with remaining tortillas.


Crabby Avocado Quesadillas
Makes 4 Quesadillas

Ingredients:
8 oz Lump Crab Meat
1 Red Pepper, sliced
1/2 Red Onion, sliced
1-2 Avocados, sliced
1 c (or more) Shredded Monterrey Cheese
Pineapple Slices, grilled,optional
Limes
Pepper
8 Homemade Tortillas

Directions:
In a large skillet melt butter over high heat. Add the red peppers and onions to the pan. Allow to sit for 1 minute, do not stir. After 1 min, toss to coat. Throw in pineapple, if using. Remove to a clean dish when slightly blackened.
Wipe down skillet and allow to heat again. Melt a pad of butter, and place tortilla on pan. Top with 1/4 c of cheese, avocado slices, crab meat and pepper and pineapple mix. Squeeze in some lime juice, and season with some pepper. Sprinkle on a bit more cheese. Top with second tortilla. Flip. Heat through. Repeat. Serve with limes and cool sour cream. Yum-ME!

Mozzarella Bites

There are a few things you should know about ME.

1. I am not afraid of butter.

2. I think fat makes life food soooo much better. Food is all about indulgence.

3. Fried food = True Love.

4. I only work out approximately 27 min and 45 sec, per day.

5. None of the recipes posted here are Fat-Free or Low-Cal. Yuck!

6. I only eat about once or twice a day, and I must end my meal with something sweet. In case you didn't know, it's why I am so sweet.

7. This list is looking like more than a few, so I'll leave it at that. (For now)


Let's chat about these for a moment, shall we?
I really had fun with this one! I'm surprised at how lovely they turned out. Not greasy. At all.
Dang it.
A word of caution, don't be like me and try to get the most out of your cheese. Be generous when cutting your cheese, or you will end up with  hollow mozzarella bites. Sad. So sad.
Make these, soon!

Mozzarella Bites
Serves: 2-4

Ingredients: 
3/4 c Panko Breadcrumbs
1 tsp Italian Seasoning 
Pinch of Salt
1 Egg, Lightly Beaten 
8 oz  Mozzarella Cheese, Cut into 1/2- 3/4 inch slices, cut into bite size pieces
1/4 c Vegetable Oil
Marinara or Ranch, To Dip

Directions:
Combine breadcrumbs, Italian seasoning ,and salt.
Dip mozzarella in egg mixture, then coat with breadcrumbs mixture on both sides. Arrange cheese onto a plate. Freeze for 2 hours.
In a skillet, heat oil over medium-high heat.
Fry until golden, about 3-4 minutes on each side.
Serve immediately with dipping sauce.

 Now, if I could only get my hands on some more cheese.

Orchard Explosion Chicken Salad

Afternoon, All!

Do you hate when something is not what you think it is?

Do you get flustered and disgruntled when presented with surprise?

Or do you simply take life at what it has to offer?

The good and bad.

The new and the old.

I'm a little of both.

I was 16 the first time I ate chicken salad, and I was caught WAY off guard. My sister asked me if I wanted some lunch, she was going to be making chicken salad. Being the "Chicken Salad" connoisseur that I was, I expected hot and juicy peppered slices nestled into heaps of chopped romaine greens, drizzled with Caesar dressing. My stomach started to rumble as I waited for lunch to be served.
Oh boy, was I surprised when I sat down to a sandwich. I didn't say anything. Not  word. I played it off like I knew all along this is what she meant by chicken salad. I admit, I grumbled and grunted inside myself, totally put out by my disappointment .I felt Grinch like. Call me the Chicken Salad Grinch. But then something happened.... AHHHHH!!!!
I took my first bite. It was not so mad after all. In fact, I think my stomach grew three times that after noon. I loved the grapes and walnuts tossed together with the tanginess of the mayo.

Yes, indeed. My stomach did grow 3 times that day, and my heart had grown too. ( I now love Chicken Salad.)


Orchard Explosion Chicken Salad
Serves: 4-6

Ingredients:
2 Whole Chicken Breasts, cooked and shredded
1/3-1/2 c Mayo or Miracle Whip
1/3 c Quartered Grapes
1/3 c Chopped Apples, skin on
1 large Celery Stalk, chopped
Walnuts
Pepper, to taste
Relish, if desired
Croissants, Buns, or Sandwich Bread

Directions:
After boiling the chicken until cooked through, allow to cool and then shred.
Place chicken into a med bowl. Add in the mayo, grapes, apples, celery and walnuts and relish if you choose to do so. I used a tiny bit. Toss to coat. Season with pepper, and continue to toss until completely mixed. Serve on desired bread.

PS. I would not have used a bun if I had had anything other than that in my house! :)

Chocolate Raspberry Cupcakes with Buttercream Frosting

Let us discuss a topic that is very near and dear to my heart. Shall we?

Frosting.

I love frosting.

Do you love frosting?

I don't just mean like it...like:

"Oh yea, I like frosting."

I mean, "GIVE ME MORE FROSTING!"

Like, you enjoy sweet slumber dreams about frosting.

No?

Yea, me neither.

This cake is really great too. I love the raspberry infused chocolate thing we got going on here.

I made these for a co-worker's birthday. They were yummy.

They are really pretty, too.

I love the raspberry on top.

I look at the photo and smile.

:) See? This is me, smiling.

I see that smile... don't try to hide it.

OK. Stop smiling and go make these.

Chocolate Raspberry Cupcakes
Yields: 12 cupcakes

Ingredients:
1 1/3 cups All-Purpose Flour
1/4 tsp Baking Soda
2 tsp Baking Powder
3/4 cup Unsweetened Cocoa Powder
1/8 tsp Salt
3 tbsp Butter, softened
1 1/2 cups White Sugar
2 Eggs
3/4 tsp Vanilla Extract
1 cup Milk
1/2 cup Raspberries, chopped

Directions: 
Preheat oven to 350 degrees. Line cupcake pan with liners. 
Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside. 
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Stir in chopped raspberries.
Fill cups 3/4 full. 
Bake for 15 to 17 minutes, or until a toothpick inserted comes out clean. Frost when cool.


Buttercream Frosting

Ingredients:
1/2 cup Butter, softened
4 cups Powdered Sugar
1 tsp Vanilla Extract
1/4 cup Milk

Directions:
In a mixing bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency. 

Mom's Sketti Sauce

Are you going to be joining us for dinner tonight?

Wonderful!

What are we having, you ask?

Sketti and meatballs!

Sketti! Ya know,Sketti.

Anyway, my mom's sauce is one of the best recipes on the like the entire planet.

No, really.

Trust me.

Still don't believe me?

Guess you are going to have to make it tonight.

It's the only way to know for certain.

Of this, I am certain.

Mom's Sketti Sauce
Serves: 6

Ingredients:
1 28oz can Tomato Sauce
1 14.5oz can Italian Style Diced Tomatoes
1 8oz can Tomato Paste,use 1/2 to most of it
1 tbsp Olive Oil
1/2 Onion, chopped
2 cloves Garlic, minced or chopped
Itialian Seasoning, or various Italian seasonings, to taste
Black Pepper, to taste
Salt, to taste
Dash of Cayenne Pepper, optional
Generous pinch of White Sugar
8oz Sliced White Mushrooms
Fresh Snipped Parsley for garnish

Directions:
In a large sauce pan, sautee the onions and garlic in olive oil until tender and fragrant. About 2-3 min.
Pour in tomato sauce, diced tomatoes and paste.  Rinse cans with a little water and add to pan. Stir to combine.
Season with seasonings of choice, peppers, sugar and salt. Taste and adjust.
Let simmer. The longer the better. This sauce can be ready to serve as soon as heated through, however if I have the time, I like to let it sit for a couple of hours, stirring occasionally.
Just a few minutes before serving, add in mushrooms and some parsley. Stir, let cook a few minutes until 'shrooms are tender. Garnish with more parsley and serve over hot pasta.

Crispy Asiago Chicken Nuggets

Hey, you!

Yes, you!

I have something special to share with you.

It is fun.

It makes me all tingly.

You too? Oh good, I thought I was a little strange there for a second.

It is crunchy.

And cheesy too!

It's name is kinda fancy.

Which again makes me tingly and giggly.

Stop staring at me with those googly eyes!

It is called Crispy Asiago Chicken Nuggets.

They warm my heart.

Crispy Asiago Chicken Nuggets
Serves: 2- 4 ( or one hungry woman)

Ingredients:
4 Boneless, Skinless Chicken Breasts
3 cups Buttermilk
2 cups Panko Bread Crumbs
1 cup Seasoned Regular Bread Crumbs
1/3 cup Flour
1/2 cup Freshly Grated Asiago Cheese
1 teaspoon Garlic Salt
1 teaspoon Paprika
1/2 teaspoon Coarse Ground Black Pepper

Honey Mustard:
1/2 cup of Dijon Mustard
1/4 cup Honey
Mix together and season with black pepper and a little cayenne pepper if you like it hot.

Directions:
2-24 hours before serving, cut chicken breasts into nugget-like chunks. Season with the salt and pepper then add to a bowl and pour buttermilk over top. Let soak for at least 2 hours or overnight.
When ready to bake, heat oven to 450 degrees F. Line a baking sheet with aluminum foil, then lay a wire rack on top and spray with non-stick spray.
Add bread crumbs, flour, cheese, garlic powder and paprika to a bowl and mix thoroughly. Remove each nugget directly from the buttermilk to the bread crumb mixture and coat, then set on the wire rack. Repeat with the rest, then spritz each nugget with olive oil or non-stick spray.
Bake for 7-10 minutes, then remove pan from oven and gently flip each nugget with kitchen tongs and spritz again with oil or spray. Bake for 7-10 minutes more, then serve hot with honey mustard.

Adapted from here.

Red Curry Thai Noodles

 

AAHHH!

I am way excited to share this with you today!

Scratch that, I am elated!

This is SOOO good!

Do you like Thai food?

Yes? 

Great! We can be friends. Want to come over and eat this with me?* My husband won't, he hates Thai food. 

Actually, he hates any food of an Asian descent. He says it's too salty and less than filling.

I actually think he knows not of what he speaks.

This is not salty. This is totally filling. 

And a side note, that really is the BIG note, YOU will feel so accomplished after having made such as tasty dish from the comfort of your own home.

It is definitely impressive, so be sure to invite guests! 

*PS. How many shall I set the table for?

Red Curry Thai Noodles

Serves:6

Ingredients: 

3 Boneless, Skinless Chicken Breasts (cubed) 

1 cans Coconut Milk 

1 teaspoon Red Curry Paste 

1 Tablespoon Ginger (fresh, Grated) 

1 Tablespoon Cilantro (fresh, Chopped) 

1/4 cups Sweet Thai Chili Sauce, less or more, to taste

1 cup Chicken Or Vegetable Broth 

1 package Mauifun Rice Sticks

1/2 Onion (julienne) 

1  Red Peppers (julienne) 

1/2 pkg Broccoli Slaw 

1/2 Tablespoon Salt, To Taste

Directions:

Start with a large pot over medium-high heat. Scoop the cream off the top of the coconut milk, and put into the pot. Along with the cream, add the curry paste and ginger. Let this simmer for 1 minute.
Then add the chicken. Cook the chicken through.
Pour in coconut milk, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.
Next, add your julienned veggies and rice sticks. Simmer this. You will see the broth slowly thicken as the rice noodles absorb it. It should only take about 5 minutes for the rice noodles to be cooked through.
Pull the pot off the heat, and let sit for about 5 minutes. It will thicken during this time. Garnish it with a bit more cilantro.