Apple Pie

We all know it's apple picking season. Joe and Matt brought me home quite a few so her is one of the yummy's I made the other day!

What you need:

Pie crust (your favorite recipe or cheat, I won't judge)

Apples, I used probably 10-12, peeled cored and sliced

Sugar, just a little maybe 1/4 cup

Cinnamon, A few good shakes

Butter, about 4 pats

Mix apples with the sugar and cinnamon till coated. Pour in prepared pie crust. Add butter pats. Cover with 2nd crust and bake at 350 till golden brown. 

Apple Cobbler

When you really want apple crisp but you don't have any brown sugar....  we make apple cobbler! Just as sweet and feel good as crisp! I added cream cheese for a little extra something but next time I will put it between the apples and the topping.

What you need:

6 large cooking apples(any apple will do)
1/2 cup sugar
1/2 cup flour
1 egg
vanilla, to taste
cinnamon
1/2 c butter

Peel, core and slice the apples and place in a lightly greased casserole. Mix sugar, flour, egg, vanilla, and cinnamon together in a bowl until the consistency of small crumbles. Evenly shake over the top of the apples. Pour melted butter over everything and bake at 350 until golden brown.


I know I didn't add the cream cheese! I used approximately 1/4 package of cream cheese sliced thin and placed on top. I think it would be better placed on top of the apples and under the topping!

Coconut Shrimp

I was never a shrimp fan until I tried this at some over priced restaurant! I had to try it at home! So here is my trial! I hope you enjoy it!

What you need:

Flour

Eggs 

Coconut and Panko bread crumbs

Shrimp( about 25 pieces)

oil- this is where I think you have the opportunity to add more flavor!

I don't have amounts for any of the ingredients. Sorry! I poured some flour in one bowl, mixed up about 4 eggs in another, then mixed about equal parts coconut and Panko. I used a little more coconut. Dredge your shrimp first in the flour, then the egg and then the coconut mixture. Set aside until all done. Heat your oil about 2 inches deep in a fryer or pan. This is where I used canola oil but I think I could have gotten more flavor if I used coconut oil. Cook on each side about 2 minutes until golden brown and cooked through!

For the Dip:

1/2 cup orange marmalade

1/3 cup sweet Thai chili sauce

Just mix it together and enjoy!

Bourbon Chicken

What do you do when your favorite bourbon chicken place closes? You make your own!

What you need:

3/4 cup soy sauce

1 cup brown sugar

3 Tbl minced garlic

1 Tbl grated ginger

2 med shallots

8 boneless skinless chicken thighs, cut up

1 cup bourbon whiskey, I used Jack Daniels

1 T rice wine vinegar

1 tsp red pepper 

1 pat of butter

In a large pan, saute the shallots, garlic and ginger in butter, about 3-4 minutes. Add the cut up chicken pieces and let them cook for a minute or two. Add the whiskey and soy sauce, brown sugar, vinegar and  red pepper. Bring to a boil and then let simmer until the chicken is thoroughly cooked, about 30 minutes. Serve over rice and use the extra juices to pour over the chicken.

Notes:

You can combine all the ingredients together in a bowl and let marinate before cooking. 

Roasted Chicken with Sweet Potatoes and Onions

 

Savory, sweet, and all in one dish! Super moist and juicy chicken is steamed by cooking with parchment paper.

What you need:

1 whole chicken, cut up
1/4 c butter, softened
3 Tbl thyme
1 tsp poultry seasonng
1 tsp salt
1/2 tsp pepper
1 1/2 tsp olive oil

3-4 sweet potatoes, peeled, sliced and cut into large chunks

2 med-large onion, wedged
4 garlic cloves, minced
1 Tbl lemon juice

Heat oven to 350. Stir butter, thyme, poultry seasoning, salt and pepper in a small bowl.Coat chicken with  about half of the butter mixture. Heat a large pan over med-high heat. Once hot add oil and cook chicken until golden brown on both sides. About 5-7 minutes. Remove chicken to a large casserole or 9x13 pan. Add onions to the juices in the frying pan, Cook and stir about 1 minute. Add the garlic, stir and cook another 30 seconds. Add the sweet potatoes and cook 1 more minute.Add the remaining butter mixture. Stir as it melts and cook another minute. Arrange the vegetables in the pan with the chicken, being sure to keep them in one layer. Cut parchment paper to fit over the dish. Cover with a lid or foil if you don't have a lid. Bake in the oven for 50-60 minutes.
remove the chicken and vegetables to a serving platter. Using the sauce in the pan skim off any fat and bring to a boil over high heat. Stir in lemon juice and boil 3-4 minutes or until slightly thickened. Serve over the chicken. 

Rosemary Brown Sugar Pork Loin

Looking for something a little different? Brown sugar, rosemary and garlic all melded together in this tender, juicy pork loin!

What you need:

5-7 lb pork loin
rosemary
garlic
salt pepper
brown sugar

Yes I know there are no measurements! But that's because it''s to taste! Rub the pork loin all over with the spices. Then fat side up coat in brown sugar. Place in a baking dish in the oven at 350 for about 40 minutes. Check the temperature and re-coat with brown sugar. Cook for 10  more minutes until done. Drizzle pan juices over the pork after plating

Serve with garlic and chive mashed potatoes.

Grape Salad

A great summer picnic recipe! Bring as a dish to pass. This went over so well at our pig roast! Everyone was asking me for the recipe!

What you need:

2 lbs each of red and green seedless grapes, washed and vine removed

1 pkg cream cheese, softened

8 oz sour cream

1/2 c white sugar

1 tsp vanilla

1 cup brown sugar

1 cup crushed pecans or walnuts or almonds(you get the idea)

In a large bowl cream together the cream cheese, sour cream, white sugar and vanilla. Toss in the grapes. Stirring to coat. Mix the brown sugar and pecans together and evenly sprinkle over the top. Place in the fridge overnight for the flavors to unite. Enjoy!

Penne Ala Vodka with Chicken

I love this sauce! I tried making it several years back and was OK with the recipe I had found but not impressed. Last night I decided to try making it again. I have no idea what happened to the first recipe I used but hey how hard could it be right? I came up with this easy, flavorful dish perfect for those up and coming chill fall nights!

What you need:

1 stick of butter

1 Tbl garlic

1 med onion, chopped

1-2 lbs chicken tenders, cut into bite size pieces

1 cup vodka

1 28 oz can of diced tomatoes, puree about half the can

1 tsp oregano

1 tsp basil

1 tsp parsley

2 tsp sugar

6 leaves fresh basil, chopped

1 pint heavy cream

In a large sauce pot saute the garlic and onions in the butter until starting to soften, add in the pieces of chicken until cooked through. Add in the vodka and let cook for about 10 minutes. Add the can of tomatoes, and all the seasonings. simmer for about 20 minutes. Add the heavy cream and simmer about 30 minutes more. Pour over penne and be amazed!

NOTE: At this stage the sauce is done and able to serve, however, I found it to be a little too thin so I mixed about 5 tsp of cornstarch with a little water and stirred into the sauce while it was still cooking to help thicken it up. 

Don't want chicken? Try shrimp or scallops. Just cook separately and add in last.

Lazy Crock Pot Ribs

Saucy finger licking good! These are delicious and you get to make a tasty dipping sauce out of the juices!

What you need:

2 1/2 lbs baby back ribs

2 tsp Cajun seasoning

1 medium onion, sliced

1 cup ketchup

1/2 c brown sugar

1/3 c orange juice

1/3 c cider vinegar

1/4 c molasses

2 Tbl Worcestershire 

1 Tbl BBQ sauce

1 tsp ground mustard

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp liquid smoke

salt

5 tsp corn starch

1 Tbl water

Rub the ribs with Cajun seasoning. Layer ribs and onions in the crock pot. In a small bowl mix all the ingredients, leaving the cornstarch and water for a later step. Pour over the ribs. Cover and cook on low for 5-6 hours or until meat is tender.

Remove the ribs and keep warm. Strain the cooking juices and transfer to a sauce pan. Combine the cornstarch and water until smooth. Stir this mixture into the juices and bring to a boil. Cook for two minutes or until thickened. Serve with the ribs.

Grilled Chicken Caprese with Couscous and Brussel Sprouts

A twist on a classic! The chicken is grilled giving a whole new array of flavor to the classic caprese salad.

What you need:

6 chicken breasts

4 roma tomatoes

Fresh Mozzarella

Fresh basil 

Balsamic reduction

salt 

pepper

Start by sprinkling your chicken breasts with salt and pepper. Place on the grill over medium heat until just cooked through. In the meantime, slice your tomatoes and mozzarella in to generous slices. About 3-5 minutes before removing the chicken off the grill top with fresh basil leaves, tomato and mozzarella slices. Allow the cheese to start melting. More to a plate and drizzle with balsamic reduction. 

Serve with couscous and brussel sprouts.

Left overs? 

Try slicing the chicken and putting on a crusty sandwich bread for lunch!

Cornmeal Rolls

Soft, delicious and just a hint of cornmeal flavor. Delicious with dinner. Also, makes great rolls for cold cut sandwiches.

What you need:

21/4 Cups water
1/3 cup cornmeal
1/4 cup sugar
3 Tbl canola oil
2 tsp salt
2 packages yeast
2 eggs
5 or so cups of all purpose flour

Heat the water to 120-130 degrees. Add yeast, sugar, cornmeal, oil and salt. Add eggs and beat until smooth. Stir in enough flour to make a smooth dough. Turn onto a floured surface and knead until smooth and elastic. Place in a greased bowl. Cover and let rise until doubled.
Punch down dough. Shape into 24 balls and place on greased baking sheets. Brush with butter and sprinkle with cornmeal. Let rise, uncovered, until doubled.
Bake at 375 for about 20 minutes or until golden. 

Grilled Pork Butt

Grilled Pork Butt

We raise pigs. Just a few to fill the freezer each year. Joe spiced this up and threw it on the grill. Wow! That's all I have to say!

What you need:

Pork Butt

Spices-

Montreal Steak Seasoning

Brown Sugar Bourbon Seasoning

Garlic Powder

Generously coat all sides of the pork butt with the seasoning. Wrap in foil and place on grill. Cook until meat thermometer reads 150 degrees. Turn the grill off and let rest for 10 minutes. Slice and serve.

Leftovers Alert!

Pulled pork in the crock pot

BBQ pork sandwiches

Sliced pork and Gravy open faced

No Bake Cookies

No Bake Cookies

Around the holidays my aunt would make cookie trays as gifts to take to all the different dinners and family get-togethers. I couldn't wait for that tray of cookies just so I could sink my teeth into these!

What you need:

2 cups sugar
4 heaping tablespoons cocoa
1 tsp vanilla
1 stick soft butter
1/2 cup milk
3/4 cups peanut butter
3 cups oatmeal

Bring the 1st 5 ingredients to a boil for about 3 minutes. Stir constantly until smooth. Remove from heat and add the peanut butter. Stir until melted and add the oatmeal. Mix well and drop by teaspoon on wax paper on a cooling rack or cookie sheet.

Pulled Pork Hoagie

Pulled Pork Hoagie

My youngest son's favorite meal. Although it's a whole family pleaser! Quick, easy, no fuss.

Just throw it in the crock pot till it's done!

What you need:

Pork butt, or loin

BBQ Sauce

We had farm raised pork butt roast for dinner on the grill the night before I made this. I used the left overs from that. Break the pork up into small pieces and throw in the crock pot. Add bbq sauce of your choice. I used about a jar and a half.  Sometimes I make my own and just throw all the ingredients in with the pork. There's no real rules here. Set the crock on low for about 5-6 hours. You may need to add a little water to thin it out. Serve on hoagie rolls with your favorite sides.

Side note:
If you are using uncooked pork pieces cook them in the crock for 6-8 hours on low first. Then drain the juices, add your bbq sauce and stir till thoroughly coated and warmed.

Chicken and Steak Fajitas

Chicken and Steak Fajitas

Love these for a simple meal. Eat alone with all the fixin's or serve with rice and beans on the side. 

What you need:

1/2-3/4" thick chicken breasts

1/2-3/4" thick flank steak

3 colorful peppers, medium

1 large sweet onion

oil

tortillas

Marinade:
2 Tbsp lime juice
3 Tbsp olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 jalapeno, seeded and minced
1/4 cup chopped cilantro

Fixin's

sour cream

avocado

salsa

guacamole

shredded cheddar

Mix all the marinade ingredients together in a glass or plastic container. Separate into two bowls Add the chicken and steak, mix well, cover and let marinate at room temperature for 1 hour. 

Remove the meat from the marinade. Wipe off most of the marinade and sprinkle the meat with salt.

Heat a large frying pan on high heat for 1 to 2 minutes. Add a tablespoon of oil to the pan. As soon as the oil begins to smoke, lay the meat pieces in the pan.  Let cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn over and cook for another 2-3 minutes until well seared on the second side.

Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes. Stack the seared chicken breasts and then cover them in foil. Together they will retain heat better as you cook the peppers and onions. Cook the steak to the temperature you like. We prefer med-rare.

Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Cook until crisp-tender.

Slice the meats against the grain into strips. Serve at once with the peppers and onions, warm tortillas, and the other fixin's!

Bacon Wrapped Spinach and Parmesan Rib Loins

Bacon Wrapped Spinach and Parmesan Rib Loins

This evolved because I just didn't want BBQ style ribs again! Don't get me wrong I love BBQ! I'm so glad I made this though. It was moist, flavorful and so good!

What you need:

Rib Loins, as many as you need to feed your family

Bacon, about 4 slices per rib

Onion powder

Garlic powder

Rosemary

Thyme

Parmesan cheese, grated

Spinach, fresh

Steak seasoning

Pull off enough pieces of foil for how many ribs you have. lay out 4 pieces of bacon. Place the rib on the bacon. Sprinkle with onion and garlic powders as well as the rosemary and thyme. Shake a heavy coating of the cheese on next. Carefully stack as much spinach as you want on top of the cheese. Remember it shrinks as it cooks. Wrap the bacon pieces up over the top in an X pattern making sure to cover the spinach. Sprinkle steak seasoning on for an extra burst of flavor! Seal the foil and place on a low heat grill for about 25-30 minutes. Do not flip! Check you inside meat temperature for doneness and don't overcook. Serve with a veggie and potato salad. 

Recipe note:

Do the exact same thing put place on a baking pan in the oven at 250-300 for about 35 minutes if you don't have a grill.

Apple Kraut and Smoked Sauasage

Apple Kraut and Smoked Sausage

Super easy to make. Less than 30 minutes from prep to the table! This could make a good crock pot recipe if you just want to throw it in while your at the kids concert or soccer game. I don't know that I would do it all day!

What you will need:

2 medium apples, peeled and cored

1 medium onion

1 package of smoked sausage

1/2 bag sauerkraut (or one jar), drained

1/2 cup unsweetened apple juice

1 tsp caraway seeds

1 tsp fennel

lemon juice

In a medium bowl shred the apples and sprinkle with lemon juice. Set aside. 

In a large skillet saute the onion until starting to brown and crisp. Add the sauerkraut, apples, and apple juice. Add the fennel and caraway seeds. Bring to a boil and simmer about 15 minutes. Add the sausage and cook another 10 minutes. 

Recipe notes:

I grill my sausage while the kraut mix is boiling. I like the flavor better. But it can go in straight out of the package.

Crock pot version: I would probably cook on high for 2 hours and low for about 4.