Apple Crumb Pie from my kitchen to yours :)

Tonight one, two, three I put together an easy apple pie. It's hard not to bake when you have apples and you know your family loves apple anything! especially apple pie.  I decided to make a CRUMB topping for this and it actually turned out delicious and very pleasing to the eye. It was my first time making a crumb topping and I fudged it so to speak.  I think you too can fudge ( guess amount of ingredients)when making! and one is apple pie especially when you are using a prepared crust.  Enjoy!

1 refrigerated pie crust

4 to 6 large apples, remove skin and slice (2 Granny Smith and 4 Gala)
1 tsp. cinnamon
2/3 cup sugar
2 T. minute tapioca or flour

Topping:
1/4 stick butter melted
1/2 cup brown sugar
3/4 cup flour (approx.)

Place pie crust in pie dish making sure to pinch around edges and prick edges with fork.

Toss apple mixture and place in unbaked pie shell.

Combine ingredients for crumb topping.  Crumble topping with hands all over sliced apples.

Bake 400 degrees for approximately 40 minutes covering edges if they start to brown too quickly.
Crumb mixture should be lightly browned.

Happy Baking from my kitchen to yours,

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10/26/12
10/16/14
11/21/12

Chicken Tetrazzini 2018

New and improved Chicken Tetrazzini recipe.  The weather has cooled and I'm in a baking and cooking mood so today I combined two recipes into one for a spin on an old favorite. It was creamy, and light.  My last recipe was on the drier side which means I didn't have enough liquid to start or I cooked too much pasta.  The below recipe is exactly what I did and it was delicious. 

Enjoy!

2 chicken breasts cooked and shredded set aside
8 oz. spaghetti cooked ( reserve 1/2 cup pasta liquid)
1/4 cup butter softened
1/4 cup flour
1 -15 oz. can of chicken broth or when you cook the chicken use the liquid to equal 15 oz.
1 cup sour cream
pinch of salt, pepper and parsley
1/4 cup white american cheese
3 T grated Pecorino
1 cup shredded mozzarella

Cook pasta and set aside reserving 1/2 cup liquid

In a medium pot melt butter and whisk in flour until slightly thickened. Add broth, sour cream and chicken. Mix well.  Add grated Pecorino.  Cook on low until all is blended.  It will thicken slightly. Add cooked pasta and with a large spoon mix until all pasta is coated well. Carefully pour pasta mixture into a butter or sprayed 13x9 in baking dish.  It should have plenty of liquid. It will thicken.   If not add the 1/2 cup of pasta water to thin.  Top with mozzarella.   Sprinkle with dried parsley.  Bake 350 degrees for ten minutes or until mozzarella has melted.

Note:  My pasta was still hot when I added the sauce. If your pasta has cooled you may have to bake it for a little longer.  Possibly 20 minutes.

You’re seeing my posts!

Hi everyone:

I have recently seen an enormous increase in my blog activity.

Thank you so very much.

It’s been 7 years of hard work.  Not a penny in compensation.  I love baking, cooking and sharing my passion for what some say is a dying craft.

I see so many young people with families eating out instead of making home cooked meals.

I completely understand with your busy lives but even simple meals likes stews,sauces and soups can be made in no time. Please give it a try.

Making good food memories start at home.

I appreciate your daily visits.  I’ll continue to share all my recipes.

P.s.    You can Email me (mjkitchenjoy@gmail.com )and I’ll respond to any questions about food that I can help you with or with a friendly note letting me know a little about how you came across my blog.

Love, smiles and peace,

Zucchini stuffed with spinach, tomatoes, and two cheeses

Summers here and fresh zucchini and spinach are plentiful and reasonable in price.  Of course I had to buy them! My first intention was to saute them with some other veggies for a side dish. Quickly I changed my mind and decided to stuff the zucchini instead.  I'd  saute the spinach with olive oil ,garlic, scallions, salt and pepper as  I usually do, add some Italian bread a few other ingredients and make a stuffing for the zucchini...  The bread and spinach stuffing I put together really complimented the zucchini.  The zucchini was tender and not overcooked and the bread stuffing was scrumptious!   Add a salad and your meal is complete.  This recipe is a keeper! 


1 medium zucchini (washed and center removed )
1/2 cup cooked spinach(seasoned with olive oil, garlic, scallions, salt and pepper to taste)(cook ahead to save time.)
1/4 cup  diced plum tomato (seeded)
2 tablespoons Pecorino Romano cheese
1/4 +cup shredded mozzarella cheese
1 cup bread(broken in pieces)
2 tablespoons milk

Wash zucchini..Cut in half lengthwise and hollow out center.  Microwave for approx. 3 to 5 minutes. Set aside

Place bread, seasoned cooked spinach(use the olive oil you cooked the spinach in as well), tomato pieces, mozzarella and Romano cheeses in bowl, add milk and work together until mixture is thoroughly blended.  Fill zucchini.

 In a separate bowl put:

1-  14. 5 oz. can diced tomatoes
2 tsp. chopped fresh basil leaves or 1 tsp. dried basil
1/4 tsp. thyme
1/2 tsp. salt
1/4 tsp. red pepper
1/2 tsp. garlic powder

Heat oven to 350 degrees..

In a baking dish (13x9 in) place 4 tablespoons olive oil.  Add 1/2 of tomato mixture. Place stuffed zucchini on top of mixture..Cover tightly and bake for 60 minutes.  Take cover off, add remainder of tomato mixture, recover and bake an additional 15 minutes.  Take out of oven add some additional shredded mozzarella for top and put back in oven until cheese melts.  Zucchini should be tender,al dente, cooked not overcooked..If you like your zucchini softer cook an additional 15 minutes. Note:  If you would like to speed up the cooking time..Note:  Microwave zucchini for 2 to 3 minutes before stuffing it.

Scrumptious!

Hollowed out..I left skin on

Bread, chopped tomatoes, seasoned spinach, mozzarella and Pecorino Romano cheese, milk

Place 1/2 tomato mixture in baking dish.. Place stuffed zucchini on top. Bake covered .


From my kitchen to yours,

8/23/12

Buttermilk Ciambellone

Today I made a Buttermilk Ciambellone and added about a handful

Of dried cranberries and about 1/4 cup small pieces of dried apricots to the recipe.

My plan is to have a slice for breakfast since breakfast is my most difficult meal next to

Lunch meals.  Always a dilemma!

The fruit was incorporated last but seemed to have come to the top.  That’s fine since it’s only my hubby and I who’ll enjoy this for a snack or breakfast with coffee.

  

I'm always looking for different recipes.  I like variety and always have.  I guess it's a trait I got from my mom.  She was the type person who would try new recipes all the time and quite honestly she'd change them to her liking too!  I do that too at times.

I don't remember where I found this recipe but it is very different from the chambellone I make.  Mine is quite dense with lots of cherries and nuts in it.  This is basic, light and airy with a hint of lemon and vanilla.  It's a new try and it's very good.  A great breakfast or light dessert and may be sprinkled with some powdered sugar.  A good choice!

 Ingredients:

1/2 cup buttermilk(I added 1 tsp. vinegar to the milk) for a buttermilk substitute.  Let it sit for a few minutes to thicken
3 eggs
1 cup sugar
1 cup flour
1/2 cup cornstarch
1/2 olive oil
2/1/2 tsp. baking powder
1 tsp. vanilla extract or extract of choice (orange, lemon)
1/2 tsp. grated lemon zest
pinch of salt

Preheat oven to 350 degrees.  Mix eggs, sugar and the salt until fluffy.  Add the oil, buttermilk, vanilla and lemon zest and mix well.  Combine flour, cornstarch and baking powder and add to the batter.  Mix well.  

Spray a tube pan with cooking spray or use butter to grease pan well.  Pour mixture into pan and bake anywhere from 35 to 45 minutes.  Check with a toothpick in center to see if it is done.

My cake was baked in 38 minutes so depending on oven check from 35 minutes on.

Enjoy!

7/6/15