Apple Dumplings

Originally published on October 19, 2014

This week has been full of lovely, cool Autumn weather and I have been thinking a lot about apple recipes.  What could be more Autumny than apple dumplings?

I watched about 5 different videos on how to make apple dumplings and decided to wing it myself.  I didn’t really measure anything so bear with me as I try to put this into actual text!

**I kinda forgot to photograph the making of the dumplings.  I forget often, sometimes conveniently (lol).  One thing I have to admit…it’s seriously difficult to photograph the actual cooking/assembly process.  I have several excuses ready so here we go…1- I am not the most patient gal on the planet, 2- I don’t want to eff up my camera with yucky hands and 3- I can’t afford a personal photographer SOOOOO…this is how I’m gonna roll for now. Okay? Okay! Now let’s make some dumplings, people!

Apple Dumplings

Ingredients:

• 4 medium Michigan apples (peeled, halved and cored)
• 2 ready-made refrigerated pie crusts
• brown sugar
• 1 and 1/2 sticks butter (no margarine!)
• cinnamon
• sugar

Peel your apples, slice in half and core out the seeds.  Then take one of your pie crusts and roll it out flat; cut in half.  Take one half of raw pie crust and place an apple half core side up in the middle of the crust.  Take a huge pinch of brown sugar (probably about 2 Tbsp.) and put in the middle of the apple.  Sprinkle a bit of cinnamon over the top of the brown sugar and on some of the pie crust.  Take a pat of butter and cut it into fourths; place the four pieces around the apple, on top of the crust.  Take one corner of the pie crust and fold over the top of the apple.  Do the same with the other side.  Then fold the flat and curvy parts of the crust over the top, kind of like wrapping a present.  The top will look bunchy but that’s how it should look!  Cup both of your hands around the apple and mold the crust onto the apple.  Place in baking dish and repeat with the next 3 apple halves.

Apple Dumpling Sauce:
Take one stick of butter and put into glass measuring cup. Microwave for about 45 seconds.  When butter is melted, add 1-2 Tbsp. white sugar to the butter. Stir until sugar dissolves.  Pour butter mixture over the 4 dumplings.  Bake at 375 for 35-40 minutes.   Dumplings will be really crusty on top and just slightly gooey on the bottom. 

This is what they should look like after baking:

Here is one plated up:

Before serving, spoon some of that buttery sauce over the top again!

Look at that yummy inside!

I hope you try these soon!  They are so decadent and rich.  I’m really glad I tried the recipe with a half apple…I don’t think I could finish a whole apple!

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P.S.  This is one of my favorite places to photograph.  It’s always gorgeous but especially so in the Fall.  Maybe it will help make up for my lack of food pics.

Beef Tips & Wine with Noodles

This is another big favorite in our household.  You will have some leftovers but not for very long!

Beef Tips & Wine with Noodles

Ingredients:

• 1 and 1/2 lbs. beef tips
• drizzle of olive oil
• 1 small onion, halved then sliced thinly
• 4 cloves fresh garlic, minced
• 2 Tbsp. butter
• 2 c. beef stock
• 2-3 big splashes of your favorite red wine (I use a blackberry merlot)
• 1/2 tsp. garlic powder
• 1/8 tsp. paprika
• 1 tsp. dried parsley
• 1 tsp. sea salt
• 1/2 tsp. cracked black pepper
• 1 bag egg noodles

Drizzle some olive oil in a large skillet.  Add onions and sauté a few minutes, then add garlic.  Sauté for another 3-4 minutes.  Add butter and let melt.  Stir in beef stock, spices and a few large splashes of wine.  Cover and let simmer over medium-low heat for about 15 minutes.  Add dried noodles to skillet and stir.  Add a little extra stock or water if needed; cover again and cook according to package directions, usually about 7 minutes.  Remove from heat and enjoy! Serve with a side veggie if desired.

This looks similar to my stroganoff but the taste is very different! The wine adds such a wonderful richness.  You can also add mushrooms (which I LOVE) while cooking but my kids aren’t big mushroom fans.  It’s really easy to make but actually quite an elegant dish.  I probably should’ve busted out the real plates for this one.  Well actually the frozen peas & carrots probably brought the class factor back down a notch so paper plates were just right!

Cheesy Broccoli Over Rice

The kids wanted cheesy rice & broccoli casserole.  I wanted to try it in a different way.  I came up with this and we all loved it!  It was a little extra work but worth every bit.  I may never serve the casserole again!

Cheesy Broccoli Over Rice 

Ingredients:

• one  12 oz. bag of broccoli florets (the steam-in-bag kind)
• 3 Tbsp. butter
• half large white onion, diced
• 2 cloves garlic, minced
• one  15 oz. jar cheese whiz or similar product
• one small can cream of mushroom soup, plus half can water
• 1/4 tsp. garlic powder
• sea salt & cracked pepper to taste
• 3 cups prepared minute (or quick cook) rice

Throw your broccoli bag in the microwave and prepare your minute rice first.  While those are cooking, melt butter in a medium sauce pan and add onions.  Sauté for a few minutes, then add minced garlic. When onions are translucent, add cheese whiz, mushroom soup and water.  Mix well, then add spices & cooked broccoli.  Stir over medium-low heat until mixture barely starts to bubble.  Remove from heat.  Spoon mixture over individual portions of rice.

Just…Y-U-M.  That is all.

Cannoli Filling

Originally published October 18, 2014

This is another ‘something’ I’ve wanted to try for ages.  Cannoli shells can be a pain in the arse though (so I’ve read) and I wasn’t in the mood to undertake that feat so I decided to buy the shells.  One of my local stores had them, 6 in a box for $4.99.  Not cheap but it was worth it in my opinion.  *2 thumbs up*

Oh and all I had were big chocolate chips.  How unfancy of me! Hey, they tasted amazing anyway.

Cannoli Filling 

Cannoli Filling Ingredients:

• one 16 oz. container ricotta cheese (drained)  here’s how –> http://www.wikihow.com/Drain-Ricotta-Cheese
• 3/4 c. powdered sugar
• 1 tsp. vanilla extract
• 1/2 tsp. orange extract
• 1/4 tsp. cinnamon powder

Other Ingredients:

• semi-sweet chocolate chips (mini if you have them)
• 6 empty cannoli shells
• extra powdered sugar in a sifter

After draining your ricotta, add powdered sugar, extracts and cinnamon to ricotta and mix well.  Fill one corner of a large gallon-sized zip lock bag with ricotta mixture.  Snip the tip off with scissors.  Pipe the mixture into the shells, doing one side of the shell at a time and stopping before mixture starts to hang over the edge.  After shells are filled, dot the ends with semi-sweet chips.  Sprinkle finished cannolis with sifted powdered sugar.

Holy mackerel these are YUMMY!  The orange and cinnamon really give it a special flavor. I was so glad to finally try a cannoli…they were simply heavenly and so worth the wait!

Foodie Funnies

Now I loves me some InaG but this shit was funny!  Y’all know I ain’t fancy (sorry Iggy Iggs) cause I’m a paper-plate-it kinda gal.  I also have a pretty warped sense of humor but hey- it keeps me afloat.  Food Network Humor is right up my alley.  Not sure if the original website is still functioning but they do have a Facebook page.  Jog yo ass on over there for a dose of laff-tur —>

https://www.facebook.com/FNHUMOR 

Italian Meatball Stuffed Pepper Soup

Originally posted October 8, 2014

I am famous for several recipes (in my house, anyway) and one of them is my Italian meatballs.  I made them ahead of time and put them in the fridge overnight.  Then  while visiting my friend Pat, she gave me a recipe for stuffed pepper soup (she got the recipe from her friend Edie so, thanks girls!!).  I thought combining the two together would be really yummy.  I was right!

Italian Meatball Stuffed Pepper Soup

Recipe for Italian Meatballs:

• 2 lbs.  ground beef (the leaner the better)
• 2  eggs
• 1/2  c. bread crumbs
• 2   1/2  Tbsp. Italian seasoning (oregano + basil)
• 1/2  tsp.  red pepper flakes
• 1/2  tsp. salt
• 1/4  tsp. pepper

Mix beef, eggs, crumbs and all spices together.  When well-mixed, form into 1 and a half inch balls.  Lay in a uniform layer in large, deep skillet. Cook over medium heat and brown on all sides until mostly done (they will finish cooking in the soup).




Stuffed Pepper Soup ingredients:

• drizzle of olive oil
• 1 can stewed tomatoes + 2 cans water
• 1 small can tomato sauce
• 1 c. uncooked minute rice
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 large shallot. chopped finely
• 3 cloves garlic, minced
• 1/4 c. brown sugar
• salt & pepper to taste

[soup recipe tweaked the Paper Plate Diva way ;)]

Turn on skillet full of meatballs to medium heat; brown meatballs on all sides.  If you used lean meat then you should have hardly any grease in the pan.  Move meatballs to the sides of the pan and drizzle a tiny amount of olive oil in the middle.  Add shallots, peppers and garlic and sautee for about 4-5 minutes.  Add tomato sauce, stewed tomatoes, 2 cans of water, rice and brown sugar; mix everything together.  Keeping heat on medium, bring soup to a simmer.  Add salt and pepper to taste and cook for about 25 minutes.

This is such a wonderful Autumn soup!  It’s very hearty and satisfying. The brown sugar really adds that something extra. Thanks again Pat for the super ideas!

Egg Fried Rice

Originally published on September 18, 2014

Fried rice is always a delicious, quick, easy and nourishing meal.  The only bummer is that I was out of onions and shallots, otherwise I’d have put one of those in my rice.  It still turned out really yummy!

I hope you try my version of fried rice with egg & vegetables.  Let me know how you like it!

Egg Fried Rice

Ingredients:

• 3 c. prepared Minute rice
• 2  Tbsp. coconut oil (cold-pressed and unrefined is best)
• 4  cloves garlic, crushed then minced
• 1  Tbsp. ginger paste
• 12oz.  package frozen peas & carrots
• 3/4 c. water
• 2 tsp. chicken boullion powder (no MSG)
• salt to taste
• 1/4 tsp. pepper
• 3 eggs
• soy sauce

Melt coconut oil in large skillet on medium heat.  Add garlic; stir for a few minutes then add ginger paste.  When garlic is cooked, add frozen peas & carrots and water.   Bring to a boil, then add boullion, salt & pepper.  Mix well. Move veggies to the side and crack 3 eggs into bubbly water (water will be very shallow).  Let eggs cook a few minutes, then break up the yolks.  Cook another minute, then stir eggs and veggies together.  When egg is fully cooked, add your cooked rice. Mix well and add soy sauce (I didn’t measure but I think a tablespoon should be good. Be careful- you can always add more but can’t take it away!).  Adjust salt & pepper if needed.  Serve steamy hot.
This makes a ton of rice but the leftovers don’t last very long around here!