I made an apple and pumpkin spice strudel the other day and I had some apple mixture left over. So I decided to make some fried apple hand pies.
I started with some canned biscuits and the leftover apple mixture. I also used a little bit of oil to fry the pies.
I just rolled the biscuits out until they were large enough to put the mixture in and fold over. I did kind of an oval shape.
I then put a little bit of the apple mixture in the middle (don’t overfill it, or the edges won’t stay closed – I know this from experience – you can tell from the pictures). I, then, crimped the edges with a fork.
In a small amount of oil, I fried the pies in a skillet on the stove.
After letting the oil drain a little, I enjoyed my little (imperfect) hand pie!
I think that I’ve made it very clear that I love a soup, stew or chowder (well, I’ve never said, on the blog, I love a chowder – but, suffice it to say, I do – now you know!). When I decided to make corn chowder, I got to wondering what makes a chowder a chowder – why isn’t it a stew, for example. In my research, I found that a chowder uses a roux to thicken – perfect, I was planning on using a roux for this dish! I was making a chowder! Go me!
For my corn chowder, I used chicken stock and some bacon – but, you could easily make this a vegetarian dish by foregoing the bacon and using vegetable stock.
Since I wasn’t planning this to be a vegetarian dish I knew I was going to put bacon in it. So, I started by frying a few slices of bacon.
I prepped the potatoes, onion and carrots.
Then I made my roux. For the roux, I used 2 tbsp butt we er (and the bacon grease that was left over) and 3-4 tbsp flour. For a roux, it should be equal parts fat and flour, I just guesstimated on the amount of bacon fat that was left in the dutch oven. I then added in a bit of the chicken stock, brought up to a boil and whisked well, picking up any stuck on bacon pieces from the bottom of the pan.
I added in the remaining chicken broth and 3 cups of skim milk. I added in the vegetables and dry seasonings and brought the broth up to a boil.
I added in the heavy cream last and then stirred everything through. I added in 1/2 of the bacon, crumbled, to the dutch oven.
I reduced the heat, added in a bay leaf, covered and cooked the chowder for about 45 minutes.
Serve topped with crisp bacon.
1 large bag frozen corn (32 oz)
4 carrots, chopped
4 russet potatoes, diced
1 onion, diced
4 cups chicken broth
4 cups milk (I used 3 cups skim and 1 cup heavy cream)
1 bay leaf
1 tbsp Umami seasoning
2 tsp salt
1 tsp pepper
2 tbsp butter
3-4 tbsp flour
** If you want to make this vegetarian, use vegetable stock and don’t add bacon
I would feel silly acting as though this is a recipe – it’s not difficult enough to be a recipe – so, let’s just call it ‘the sharing of an idea’, shall we?
As I mentioned before, in this post for my Apple and Pumpkin Spice Strudel, I found some Alouette Pumpkin Spice spreadable cheese at my local Aldi. I decided to use it with some refrigerated crescent rolls and a simple glaze.
All that I did was to unroll the pastries, add in the pumpkin spice spread, rolled up the rolls – and baked per the instructions on the can of crescent rolls.
While the rolls were baking, I made a simple powdered sugar glaze (no measurements – I just added heavy cream to a small amount of powdered sugar, until it was the correct consistency.
When the rolls came out of the oven, I immediately put the glaze over them, so it was melty (is that a word? it should be!) and delicious!
This was super simple, but very much enjoyed!
As this blog has clearly illustrated, I love baking with apples – today, I decided to bake some apples!
I do like sweets, but I don’t have a huge sweet tooth, so I often like to mix sweet and tangy. For this recipe, I decided to use some apple cider vinegar (if you want more sweet, and no tang – just substitute the apple cider vinegar with apple juice or apple cider).
I’m home, mostly (I think a teenager holed up, upstairs, doesn’t really count as being home when me. I barely see her!), alone, so I decided to just bake 2 apples. If you choose to do more, just double, triple, whatever the ‘stuffing’ ingredients.
I started by coring two apples (by the way, I just got this apple corer and I LOVE it!).
Then I worked on the ‘filling’ or ‘stuffing’. I kept it pretty simple – I just used butter, nuts (I only had walnuts, but would like to try pecans!), raisins, brown sugar, cinnamon and maple syrup.
I mixed everything, except the maple syrup, to get it all incorporated, first. Then I mixed in the syrup.
I put the cored apples in a small baking dish, with some apple cider vinegar in the bottom.
I filled the centers of the apples with the filling.
I, then, cooked the apples in a 400 degree oven for one hour.
The filling mixes in with the apple cider and makes a wonderful ‘sauce’ of sorts. When serving, feel free to spoon it over the apples.
Sweet and Tangy Baked Apples
2 Honey Crisp Apples
2 tbsp chopped nuts
2 tbsp raisins
1 tbsp brown sugar
1 tbsp butter
1 tsp cinnamon
1 tbsp maple syrup
1/4 cup apple cider vinegar
Saturday morning, we were trying to decide what to have for breakfast. Usually, that would mean ‘what kind of recipe am I going to try to come up with today?’ Instead, we decided we just wanted some of the things we love – easy peasy – bacon, eggs and biscuits! And, let’s keep it simple – canned biscuits!
I just fried the bacon in a skillet. Side note: this Smithfield thick cut bacon may be some of the best bacon I’ve ever had (and I’m a girl who has sampled some bacon!). So good!!
For my scrambled eggs, I always just add some salt, pepper and a splash of heavy cream. I cooked it in the same pan the bacon was in (I did have to pour off some of the bacon grease though – never fear, I’m saving it for a recipe later!).
Since we were having biscuits, we needed some jams and jellies – this was a nice selection. Spoiler alert, however – only the peach got used. This stuff is so delicious!! It’s made an appearance on several blog posts already
Biscuits hot out of the oven, a little butter added to each – and we were ready to eat! No recipe needed!
A perfect, delicious, simple Saturday morning breakfast!
A rope of smoked sausage is something good to keep on hand – then you know you can always come up with a good meal! I didn’t have any other protein thawed out, today, so something with sausage was on the menu. Pasta seemed like as good a meal as anything – you know I love some pasta!
I had some fresh broccoli that I had vacuum sealed and stored in the freezer several weeks back, so I decided to use that. I also had some roasted red peppers and thought that would work as well. And, I’ll never argue against a creamy sauce.
I started by dicing the onions and slicing the sausage (I also chipped the red peppers but I have no photographic proof of that).
A couple days ago, I fried some bacon and had some bacon grease that I held onto and decided to use it in this dish. I used about a tablespoon of the bacon fat to sauté the onions and garlic. I added salt and red pepper flakes to the sautéing onions and garlic.
Then I added in the sausage and allowed it to brown, stirring occasionally (don’t cover or you’ll have trouble getting a sear on the sausage).
Once the sausage was browned, I added in the liquids to create the cream sauce. I used beef stock, since that is what I had in the refrigerator – but, any stock would do. I brought the mixture up to a boil, to allow it to thicken (if you want it a little thicker, you could make a simple slurry to thicken it).
I added in the steamed broccoli and red peppers and mixed the veggies in with the sauce.
I added in the pasta and mixed everything well. You don’t have to, but I added some romano cheese (I didn’t measure it, just grate it on top of the sauce – maybe 2 tbsp or so) and stirred through.
I topped with extra Romano cheese when serving.
Sausage, Broccoli and Red Pepper Pasta
1 pack smoked sausage (14 oz rope), sliced
1 lb box of penne pasta
1/2 onion, diced
2-3 cups fresh broccoli, steamed
6 oz roasted red peppers
1 cup stock
3/4 cup heavy cream
1 tbsp minced garlic
1/2 tsp red chili flakes
1 tbsp bacon fat
1 tsp salt
Romano cheese (optional)
I love chicken stew. Here in the south, at least chicken stew I’ve had all my life, chicken stew is usually just chicken in a milk based broth with seasonings. And, is eaten with hot sauce and saltine crackers. I started to make that (and I will sometime, and will share it when I do!), but I decided I wanted some vegetables – so I came up with something a little different.
I started with shredded chicken. I realize I sound like a broken record, but I will say it again, for anyone that may have missed it – if you ever need shredded chicken, and you own an instant pot, use your instant pot – and cook your chicken (you can even do it from frozen, if you forgot to thaw it out), with some chicken stock – and then shred it with a hand held mixer. You can get more details here.
While my chicken was cooking, I prepped my vegetables. I used 7 potatoes, 4 carrots and 1 onion. I also added a can of whole kernel corn.
I love my Le Creuset and I use it several times a week. Tonight was no exception. It is, truly, one of my favorite things in my kitchen. I had wanted one for quite a while, but never could justify dropping that much money on one – but, I was given the opportunity to get one as my 20 year anniversary gift from the place I work. I didn’t know I would love it as much as I to – but, I digress… that that to say, I cooked the chicken stew in my Le Creuset. I have 6 3/4 oval Dutch oven, in Cerise.
I added the olive oil, onions and carrots and cooked until they started to soften.
I then added in the seasonings (when I can, I like to add seasonings, like thyme, before adding the liquids – I feel like it opens up the flavor more, if you do). and I just stirred it all through.
I then added in 1 cup of the chicken stock and made sure to pull up any of the brown bits from the bottom of the pot. Once that was done, I added in the potatoes, the corn, the chicken (including the stock from the instant pot), the remaining stock and the milk and brought the stew up to a boil. Then, reduced the heat, covered the pot and let it simmer for 45 minutes.
A couple tips:
Chicken and Vegetable Stew
3 large chicken breasts, shredded (with stock from cooking)
4 carrots, chopped
6-8 potatoes, diced
1 onion, diced
1 can whole kernel corn, drained
3 cups chicken stock (one cup comes from cooking the chicken breasts – if you cook in instant pot, like I do)
5 cups milk
1 1/2 tsp salt
1 tsp parsley flakes
1 tsp poultry seasoning
1/2 tsp thyme
1 tsp olive oil