Thursday, November 9, 2017

Sour Cream Apple Pie








  1. 3/4 cup sugar
  2. 2 Tablespoons flour
  3. 1/8 Teaspoon salt
  4. 1/2 Teaspoon vanilla
  5. 1 egg, room temperature, slightly beaten
  6. 2 cups diced apples
  7. 1 cup sour cream (use a good quality sour cream)
Crumb Topping Ingredients
  1. 2/3 cup sugar
  2. 2/3 cup flour
  3. 2 Teaspoon cinnamon
  4. 1/2 softened butter, diced

  1. Preheat oven to 425 degrees
  2. Place 1/2 cup sugar, 2 Tablespoons flour and 1/8 Teaspoon of salt in a medium bowl,stir to combine. Add the sour cream, egg and vanilla to the flour mixture, whisk until smooth. Add the chopped apples, fold to incorporate them into the filling.
  3. Pour the filling into a homemade or premade store bought pie crust. (If using a premade crust follow package directions for thawing before filling the pie crust.)
  4. Bake at 425 degrees for 15 minutes, reduce the temperature to 350 degrees and bake for an additional 30 minutes.
  5. After the pie has baked for 30 minutes, remove it from the oven and sprinkle the crumb topping over the pie evenly. Place the pie back into the oven and bake an additional 15 minutes or until the topping is light brown and apples are tender. Remove from the oven, cool on a wire rack. Refrigerate pie at least 1 hour to chill before serving. Store leftovers covered in the refrigerator.
Prepare the Crumb Topping
  1. Stir the flour, sugar and cinnamon together in a medium bowl. Cut the cold butter into the mixture with a pastry blender until you have coarse crumbs. Add the crushed pecans and stir to combine.
  2. Note...You can also rub the mixture between your fingers until you have coarse crumbs. Sometimes that works better than using a pastry blender.


Wednesday, November 8, 2017

Crockpot Chicken corn soup



It was a cool crisp kind of day so I decided to get out while the sun was shining. 

In Pittsburgh our sun doesn't shine a whole lot in winter so we  must get out while the weather is nice.  I find my crock pot handy for times as these. One two three prep and out you can go to enjoy time with family, friends or just a few hours by yourself.

Retail therapy was on my mind. I think you can understand...

I did have boneless chicken breasts thawed for today's dinner but instead of baking, broiling or sauteing to allow me some free time I decided chicken corn soup would be a great idea.  I love having extra's in my pantry for times like this. I did not feel like grocery shopping and I do like to come home with a meal ready to go.



It's been chilly and damp and I've been sick with a cold for the last two weeks. Comfort food continues to be in my thoughts and on my menu.



I do love soup.  Many recipes I make are very easy to make and a lot I create with items I have in my refrigerator or pantry. 

Most soup freeze well unless you use noodles then I'd use the 
recipe up in a few days. Soup is a great lunch. 




Here's my simple recipe:





2 medium boneless chicken breasts(about 8 oz.)
1-32 oz. chicken or vegetable broth.
1-15 oz. creamed corn
1-15 oz. kernel corn(drained)
1/2 to 1 cup minute rice

Season chicken slightly with salt and pepper. In your crockpot place half of chicken or vegetable broth. Add chicken, creamed corn and kernel corn and remainder of broth. Stir to combine.  Cover.  Set on low for approximately 4 hours.

After 4 hours remove chicken and shred. Place back in crockpot, add rice and allow to set another 5 minutes. If too thick add more broth to thin.



Serve in bowls.. Enjoy!

Refrigerate or freeze any leftovers.  Note: if soup contains noodles or rice I personally do not freeze. I think they tend to break down and the soup isn’t as enjoyable.







Monday, November 6, 2017

Red Lentils,Chicken, vegetables and **Udon Noodle Soup

I'm about to share with you a great new soup creation recipe using Fortune/Chef Yaki Udon noodles.



I was contacted about a month ago by a representative of JSL foods(Ethan Casucci) if I had interest in developing a soup recipe using one of JSL Foods clients products. The product would be Fortune/Chef Yaki Udon noodles. I was quick to respond because I love noodles and I make my own homemade noodles quite often so this would be the ultimate challenge for me to see if another product could compare to my own recipe as far as taste, texture and quality.

These noodles held to their promise. Convenient, easy to prepare and I especially liked the fact that they were ALA Omega-3 Fortified with No MSG which is important to me because I can not tolerate any product that has MSG.

This product was the best I have ever tried in the seasoning and package noodle line. The taste was natural with no overpowering flavor and the noodles were tender and very tasty. Just good old fashion chicken flavor. I liked that this product was refrigerated and fresh...That's important to me as a blogger, housewife and conscientious shopper. I go by the "Fresh is best" in my house and these Udon noodles taste just like freshly made noodles.



Here is the easy to follow recipe:

1 Tablespoon olive oil
1 medium carrot sliced thin
1 small onion diced
2 small mini size diced peppers (red, orange or yellow)
1 large stalk celery diced leaves too
1 cup red lentils washed and drained
1/4 tsp. salt
pinch pepper
1/4 tsp. paprika
1 medium boneless chicken breast cut into small pieces
3 cups water
**Oden noodle seasoning and noodles


For garnish:
2 chopped green onion aka scallion
fresh squeezed lemon 



Directions:

In a large dutch oven place olive oil, carrot, peppers,onion, celery, lentils,salt, pepper and diced chicken. Cook over medium heat until chicken is no longer pink. Add 3 cups water and cook on low heat for about twenty minutes or until vegetables are tender.









Instructions for Udon noodles:

While soup is cooking in another small pot place 1 1/3 cups water. Bring bring to a rapid boil. Add Udon seasoning packet and stir,  add Udon noodles and simmer about 2 minutes. Add all to dutch oven, stir to incorporate noodles and liquid into soup mixture and serve immediately.  Garnish with a few drops of fresh lemon juice and chopped green onion.






Delicious!


**Please make note that for your convenience JSL Food products can be purchased at Shop Rite, Von's, Pavilions and Safeway.






Website:  http://www.jslfoods.com/
Facebook:  https://www.facebook.com/JSLFoods
Twitter: https://twitter.com/JSL_Foods






Tuesday, October 31, 2017

Another nice appetizer for the holidays!

Couscous Pilaf with Roasted Pistachios and Cranberries

1 cup low-sodium chicken broth
1 1/4 cups water
2 T olive oil
1/2 cup chopped shallots
2 cups couscous
1/2 cup pistachio nuts, shelled and roasted
1/4 cup dried cranberries
salt and pepper

Bring broth and water to a boil in a small saucepan.  Heat olive oil in a medium saucepan over medium heat.  Add shallots and saute until soft, approx. 3 minutes.  Stir in couscous.  Add broth and water and cover.

Remove from heat and let stand for 5 minutes.  Add pistachios and cranberries and fluff with fork.  Add salt and pepper to taste.

Saturday, October 28, 2017

Cheese dip






Print this Real Cheese Queso Dip:

1/2 pound Pepperjack cheese from the meat & cheese counter
1/2 pound American Cheese from the meat & cheese counter
1 cup whole milk
8 oz block of cream cheese ( I highly recommend the original vs low fat)
½ cup regular sour cream
1 can original Rotel tomatoes & green chilies
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder


** Keep more milk on hand to thin the dip out as it fluctuates in temperature.
Combine all ingredients in the slow cooker and cook on low for 1 1/2 to 2 hours, stirring every so often.
Or, in a medium size saucepan, combine all ingredients and stir often while this is heating up. Then, transfer to a 2 quart crock pot once heated. Keep on warm to keep the dip “dipable” and enjoy!