Friday, September 30, 2016

Apple Pie in a Skillet?....Yes Siree! #AppleWeek

Today is the final day of #AppleWeek.  I have so enjoyed sharing a new apple recipe with you each day and seeing what all the others have shared each day.  My to make list  is getting huge.  I will be breaking in my new kitchen this fall, big time.

Today we are invited to post Anything Apple.  I was hosting a Soup Swap a couple of weeks ago. I invited 3 couples to join us. We all brought soup and I provided a Chopped Apple Salad, some Pumpkin Dinner Rolls and this amazing Apple Pie in a Skillet for dessert.


It was the perfect ending for a casual soup and salad night with friends and it is the perfect ending for this amazing #AppleWeek that we have been sharing with you.  


You start off by caramelizing an assortment of apples in your skillet.  I love using different types of apples in my pies. It gives each bite a different texture and level of sweetness or tartness.  I used some galas, granny smith and honeycrisps in this pie.  


It's easy as can be...after you caramelize the apples, you let them cool for a bit and then you place a pie crust on top of them.  Cut some vent holes and put it in the oven to bake. Once it was baked, I just let it cool right in the skillet.  When it was time for dessert, I brought the skillet to the table and cut into it.  It was a great presentation.


I had eight guests so one pie skillet was the perfect amount. Of course, I am sure had I made two of these pies there would have been no leftovers and absolutely no complaints.  

I want to take a moment to thank Carlee of Cooking with Carlee, for all of her hard work and for allowing me to join in the fun.  Don't forget to scroll past my recipe to the other final shares for this amazing #AppleWeek.


Apple Pie Skillet
adapted from Cuisine at Home

2 T. Butter
6 apples of your choice, (I used 3 varieties) peeled, cored and cut into eighth's.
1/4 c. brown sugar
zest of 1/2 lemon
1/2 t. ground cinnamon
pinch of salt
1/2 c. apple cider
juice of 1/2 lemon
1 T. corn starch
1 pie crust
1 egg, beaten
1 t. sugar

Melt butter in a cast iron skillet over med heat. Add the apples and brown sugar.  Cook for about 5 minutes until apples begin to soften  Reduce heat to low and stir in the cinnamon, salt and zest. Whisk together the cider, lemon juice and cornstarch.  Add to the apples, cook and stir until thick and glossy, about 5 minutes longer.  Remove from heat and let cool for 10 minutes.  Lay the pie crust over the apples and crimp the edges against the skillet.  Brush with the beaten egg and sprinkle with sugar. Cut slits to allow the steam to escape and bake in a preheated 400* oven for 20 minutes, rotate pan and bake for another 15-20 minutes until golden brown and bubbly. Allow to cool to room temperature before serving. Print Recipe





Monday: Appetizers and Drinks

Tuesday: Main Dishes and Sides

Wednesday: Sweet Treats

Thursday: Apple Projects

Friday: Anything Apple Goes

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Wednesday, September 28, 2016

Apple and Nut Drop Cookies #AppleWeek

Wow...it is already day 3 of #AppleWeek.  It is a WOW Wednesday and I am sharing a recipe with you that is certain to make you stand up, take notice and shout out a big WOW, maybe even a WOWWHEEEEE. Today's theme is Sweet Treats so make sure you scroll past my recipe to see what goodies the others have cooked up for you.

These cookies are not only easy, peasy and delicious but they are actually good for you!!  I'm telling you these cookies are the BOMB!!  They are not too sweet with some crunch and a lingering bit of  salt on the tongue.  You will want to eat more than one and that's okay! It won't even trash your diet....have two or three.

I took this recipe from a cookbook that I won called Pure Food by Kurt Beecher Dammeier. I told you all about it here.  The nice thing about this recipe, besides being yummy and healthy, is that it is written to be adapted by you to suit your likes and ingredients you have on hand.

Chef Dammeier calls them Quick and Easy Cookies. He instructs you to use your choice of nut butter, your choice of add ins and even your choice of apple or pear.

I am sharing the recipe as adapted by me for my palate and pantry. I served these cookies as dessert when our friends, Kurt and Kim, joined us for dinner.  They loved them for the taste.  Everyone, including my husband, thought that these cookies contained chocolate.  They are that good!!  I loved them because, while they are not completely #FMD friendly, they are pretty darn close so I enjoyed them completely guilt free.


Apple and Nut Drop Cookies
adapted from Pure Food, Quick and Easy Cookies

1 c. almond butter
1/2 c. oatmeal
3 T. flax seed
1/3 c. shelled pistachios
1 small apple, cored and diced (peel left on)
1/2 c. brown sugar
1/2 t. salt
2 eggs
1 t. vanilla
kosher salt for sprinkling

Mix all ingredients, except kosher salt, in a medium bowl. Drop the dough onto a baking sheet lined with parchment or a silicone baking mat. Sprinkle each with a few grains of kosher salt.  Bake in a preheated 350* oven until puffed and browned on the edges, 12-15 minutes, switching and rotating the sheets halfway through the baking time.  Allow cookies to cool on the sheets for a couple of minutes before moving them to a cooling rack.  Print Recipe


Monday: Appetizers and Drinks

Tuesday: Main Dishes and Sides

Wednesday: Sweet Treats

Thursday: Apple Projects

Friday: Anything Apple Goes

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Tuesday, September 27, 2016

Chopped Apple Salad #AppleWeek

Welcome to Day 2 of Apple Week. Apple Week is being hosted by two fabulous ladies,  Carlee of Cooking with Carlee and Ellen of Family Around the Table. I kicked off the celebration yesterday with this Maaaaahvelous Cocktail so I decided to share something healthy with you today.


I served this Chopped Apple Salad as a side dish when I hosted a Soup Swap Party at our house.  It was perfect.  I made it ahead of time, using a mixture of dark leafy greens and  tossing the apples in lemon juice to keep them gorgeous and put it in the refrigerator.


When it was time to serve I simply tossed it with the AHmazing Pomegranate Vinaigrette and placed it on the buffet.  I served the Blue Cheese on the side for two reasons.  Some folks are not blue cheese crazy (I know, I know....sad but true) and this salad is completely #FMD friendly and perfect for my eating plan without the Blue  Cheese.  I confess, that I cheated and added Blue Cheese to my salad and it was worth every bite!!

Chopped Apple Salad

1 lg. handful of dark leafy greens per person
1 apple for every 2 persons, try to use several different varieties
Blue Cheese to taste
1/2 c. pomegranate juice
1/4 c. olive oil
1 T. agave syrup
salt and pepper to taste

Place the greens and apples in a large bowl.  Place the juice, olive oil, agave, salt and pepper in a small jar with a lid.  Shake until well combined.  Pour desired amount over salad and toss to coat. Sprinkle with Blue Cheese or serve Blue Cheese on the side.  Serve with any remaining dressing, allowing people to add more if desired.  Print Recipe

Monday: Appetizers and Drinks

Tuesday: Main Dishes and Sides

Wednesday: Sweet Treats

Thursday: Apple Projects

Friday: Anything Apple Goes

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Monday, September 26, 2016

Cheers!!!! We are celebrating #AppleWeek.

Welcome to Apple Week, where Ellen of Family Around the Table and Carlee of  Cooking with Carlee, have invited several of us to post our favorite apple recipes according to a theme chosen for each day.

Today is Monday so we are celebrating with Drinks and Appetizers.  It's like a potluck and each of us has brought either a drink or an app to share.  You will find all of our goodies at the bottom of this post.  But the fun doesn't stop here....we are going all week long!!  Here are our themes for each day.
  • Monday- Appetizers and Drinks
  • Tuesday- Mains and Sides
  • Wednesday- Sweets
  • Thursday- Decorations, Crafts or Projects
  • Friday-Anything Apple 
You can see that it is going to be a great party.  You are going to want to scroll to the bottom of each post where you will find links to the others who are joining in the fun. I will be here each and every day but I won't be posting on Thursday as we are in the process of moving and I have already packed up all of my craft supplies.

I have recently gotten a Vitamix for my birthday and my first thought was to make homemade apple juice but what the heck kinda party is that!!!  I'll save it for when my Angel Face comes to visit.  So I went to my bartender extraordinaire, who also happens to be my husband, and asked him to create me an apple drink that did not contain apple schnapps or apple liqour of any sort because I think it tastes fake and it makes me gag.  


So when we were out for a drive one day we stopped by the cider mill and picked up some cider, apples and donuts.....yes I know they are not on my eating plan....but they had just come out of the fryer and were still warm!!! They were shaken in cinnamon sugar and smelled so delicious.  We broke open the box the minute we got in the car.  I controlled myself and only had one but it was very difficult.....believe you me!


Frank created these while I was making dinner.  While dinner was simmering on the stove he handed me one as a pre-dinner cocktail.  Well....it is very decadent and sweet.....much better suited for an after dinner dessert so that is what we did.  Into the refrigerator it went and it was a perfect ending for a nice meal.



Caramel Apple Martini
created by Frank

3 jiggers apple cider
2 jiggers caramel vodka
ice
caramel syrup
cinnamon sugar
apple slices


Rim two glasses with caramel and then dip into cinnamon sugar. Place the cider and vodka into a cocktail shaker. Fill the shaker with ice and shake well to chill and combine.  Pour into prepared glasses and garnish with an apple slice.  

Monday: Appetizers and Drinks

Tuesday: Main Dishes and Sides

Wednesday: Sweet Treats

Thursday: Apple Projects

Friday: Anything Apple Goes





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Fall Harvest Muffins #MuffinMonday

The last Monday of each month I join my friend, Stacy of Food Lust People Love, and other like minded bloggers to celebrate Muffin Monday.  I try to join in each month because muffins are a great thing.  They can be savory or sweet.  They freeze well, so last until the next month when it is time to make another batch.  They are portable so you can grab one as you run out the door or hand one to your family as they run out the door, feeling good that they are starting the day with a (somewhat) healthy breakfast.

The muffins I am sharing today contain a good amount of sugar but they are also chock full of fruit, veggies and nuts so are better than a bowl of sugary cereal.  They taste better than cereal too so your kids won't balk about eating breakfast.  They also make a great afternoon snack to stave of the hangries before dinner.  You know the hangries...that anger people get when they allow their blood sugar to drop because they haven't eaten in 4 or 5 hours.

I adapted this recipe from one found on the Land o Lakes website.  I substituted a pear for one of the apples, zucchini for the carrots, pepitas for the nuts and dried cranberries for the dried cherries. I pretty much made it my own but I did get the original idea from this recipe. 

Muffins are so quick and easy to put together that you can squeeze in making them between showering and leaving for work, or between television programs or before you do the dishes so they can bake while you clean.  You get the idea.  Anywhere you find a free half an hour.


Simply combine your dry ingredients.


Stir in your add ins.


Add the wet ingredients.


Stir just until moistened.


Scoop into tins lined with papers or treated with baking spray.
Pop them into the oven for 18-20 minutes.


Enjoy!!

Fall Harvest Muffins
inspired by Land O Lakes

1 1/2 c. flour
1 c. sugar
1/2 c. old fashioned oats
1 T. cinnamon
2 t. baking soda
1/2 t. salt
1 med. apple, peeled, cored and cut into 1/4" dice
1 med. pear, peeled, cored and cut into 1/4" dice
1 1/2 c. grated zucchini
3/4 c. dried cranberries
1/2 c. roasted pepitas (pumpkin seeds)
3 eggs
1/2 c. butter, melted
1/2 c. applesauce
2 t. vanilla

Combine flour, sugar, oats, cinnamon and salt in a large bowl.  Add apple, pear, zucchini, cranberries and pepitas to flour mixture.  In a small bowl, whisk together the butter, eggs and vanilla.  Pour over dry ingredients and mix just until moistened. Place 1/4 c. batter into each of 18 muffin tins that have been lined with paper or treated with baking spray.  Bake in a preheated oven for 18-20 minutes or until a wooden skewer inserted in the center of  a muffin removes cleanly. Print Recipe

More Monday Muffins



#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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Sunday, September 25, 2016

Mujaddara, Majadara, Majadra, Mejadra....Lentils and Rice #SundaySupper

However you spell it.....

However you pronounce it......

However you season it.....

Whatever color lentils you use.....

Whether you use white rice or brown rice.....

You always get great results with this delicious dish of Lentils and Rice that originated in the Middle East.  It is one of my favorite things to order when eating out and it makes a perfect Meatless Monday meal and is also wonderful as a side dish for Shwarma Chicken or Shish Kebab.

So when the folks over at Sunday Supper Movement told us that it was World Vegetarian Day this was the first dish that popped into my mind.  I could easily and happily be a vegetarian if I got to eat like this every day.  Well, not really, but I could go meatless more often than just on Mondays LOL.

There are as many different recipes for this dish as there are spellings and pronunciations but the bottom line is that you want to have caramelized and crispy onions, lentils, rice and some traditional Middle Eastern seasonings.



I never make mine the same way twice.  This time I used red onions but I have used yellow, white and sweet onions too.  I had some leftover brown rice but have used white long grain and basmati rice before.  Sometimes leftover, sometimes cooked along with the onions and lentils.  I used brown lentils this time and precooked them as I was using leftover rice.  You can use precooked lentils as well.  Season with garlic, cumin, coriander, cayenne, cinnamon or any other seasonings you love. Use a little or a lot....it is up to you.  This is one of those recipes that you can't ruin and you can easily make your own according to your tastes and what's available in your pantry and fridge.  Enjoy!!

Mujaddara

1 c. lentils, cooked per package directions
1/4 c. olive oil
1 lg. red onion, sliced thin
salt and pepper to taste
1/4 t. cumin
1/8 t. cayenne pepper
1 c. brown rice, cooked per package directions
1/2 c. vegetable broth

Heat olive oil in a large skillet over med heat.  Add the onions, season with salt and pepper and cook, stirring for 15-20 minutes, until softened and caramelized.  Add the lentils, rice, cumin, cayenne and broth.  Bring to a boil, reduce heat, cover and let simmer for 10-15 minutes.  Print Recipe

More Great Vegetable Recipes

Appetizers
Desserts
Entrees
Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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Friday, September 23, 2016

The Weekly Menu for September 24-30

I hope you are all having a Fabulous Friday. I spent the day repacking the pod, straightening the house, baking in the kitchen, working the food pantry, lunching with friends and napping. I was trying to get some reading in there but it turned into a nap LOL.  A Fantastic Friday for me.

Tomorrow, Frank is taking a friend's son up for a flight in the morning.  We will sing at 4pm Mass and then the Little Miss is spending the night.  Sunday we are taking her to the Renaissance Festival where we are meeting up with friends.  She is going as a princess or a fairy, not sure what her Mom decided.  I am going as a Lady (yes, a real live Lady...stop laughing) and Frank is going as a Viking. Yes we are those people!!


This was a few years ago.
Stay tuned for this year's photos.

On Monday, and for the next few months of Mondays, I will be attending training at our church and dinner is served before the sessions so Frank is on his own.  The rest of the week will just be spent packing and picking out flooring for the new house.

My #fmd eating plan has pretty much gotten way laid here.  I am going to be kind to myself.  I will try to eat cleanly and healthily but will wait until after the move to rededicate myself to the program.

I have a couple of big blogging events happening.  Monday starts #AppleWeek.  I will be posting some wonderful apple recipes for you each day except Thursday.  The following we starts #PumpkinWeek.  Some of the recipes you see on the menu for this week won't be posted on the blog until then.

Saturday
Braised Pumpkin with Crispy Pork
Red Rice

Sunday
Ren Fest

Monday
Dinner at Church/Leftovers for Frank

Tuesday
Pumpkin/Leek Soup

Wednesday
Pot Roast (moved from last week)

Thursday
Hot Beef Sandwiches (with leftover pot roast)

Friday
Date Night







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