Easy Apple Pie Foldover

If you are ever looking for a use of those extra apples, this is it!  Very easy and so yummy!  Advantage, you don't have a whole pie sitting around begging to be eaten.

Ingredients:

1 1/2 cups thinly sliced and peeled apples
1/4 cup packed brown sugar
2 Tbs water
1 tsp lemon juice
1 Tbs all-purpose flour
1 Tbs sugar
1/4 tsp salt
1 Tbs butter or margarine
1/2 tsp vanilla
1 box refrigerated pie crusts
1 egg

Preparation:

In 2 qt saucepan, mix apples, brown sugar, 1 Tbs of water, and lemon juice.  Cook over medium heat, stirring occasionally, until bubbly.  Reduce heat to low, cover and cook 6-8 minutes, stirring occasionally, until apples are tender.

In small bowl, mix flour, sugar, and salt.  Gradually stir in apple mixture, cooking and stirring until mixture thickens.  Remove from heat, stir in butter and vanilla.  Let cool 15 minutes.

Remove pie crust from pouch; unroll crust on ungreased cookie sheet.  Spoon cooled mixture evenly onto half of the crust, leaving a 1/2" edge.

In small bowl, beat eggs and 1 Tbs water; brush over edge of crust.  Fold untopped half of crust over apple mixture; firmly press edge to seal (I used a fork)  Cut small slits in several places in top of crust.  Brush with remaining egg mixture.

Bake 25-35 minutes or until crust is golden brown.  Serve warm or cool.

Serves 4

*Derived from Pillsbury recipes

Mini Lasagna Cups

So easy, so delicious! These are small bites of lasagna heaven.  And the use of wonton wrapper, genius!

Ingredients:

1 lb ground meat
1 lb sausage
1 cup spaghetti sauce
1 1/2 cups parts skim ricotta cheese
1/4 tsp Kosher salt
1/2 tsp pepper
24 wonton wrappers
1 1/2 cups shredded cheese

Preparation:

Preheat oven to 375.  Brown sausage and ground meat in large skillet oer medium high heat, then drain.  Divide into 4 portions and reserve three for another night (this really comes in handy, trust me!)  Add spaghetti sauce to remaining meat mixture, stir to combine.

In large bowl combine ricotta, salt, and pepper.

Coat a 12 cup muffin tin with cooking spray and arrange a wonton wrapper in each cup.  Take half the ricotta mixture and divide it among the 12 cups.  Top with half the meat sauce, sprinkle with shredded cheese.  Place another wonton wrapper over the cheese, repeat the layers by adding the remaining ricotta cheese, meat sauce, and top with shredded cheese.

Bake at 375 for 10-15 minutes until cheese is melted and the wonton wrappers are golden.  Cool in muffin tin 5-10 minutes before serving.

Serves: 4

*Derived from Kevinandamanda.com

One-Skillet Sausage and Polenta Parmesan

To be completely honest, I was kind of intimidated to make this dish, simply because I had not been able to use a tube of prepared polenta and have it taste like anything other than, well, cardboard.  This time, however, the results turned out much better and I'm willing to re-try a few of my past prepared polenta failures!

Ingredients:

2 Tbs extra-virgin olive oil
1 17oz tube prepared polenta, sliced into 8 rounds
8 oz sweet or hot Italian sausage, casings removed
6 oz cremini mushrooms, diced
2 cloves garlic, chopped (I used the jarred minced garlic to make life easier)
1 28oz can whole plum tomatoes, crushed by hand (or one of those handy dandy mashers)
Kosher salt and fresh ground pepper to taste
2 Tbs chopped fresh parsley, plus more for topping
8 oz sliced mozzarella cheese
2 Tbs grated Parmesan cheese

Preparation:

Preheat broiler.  Heat olive oil in a large nonstick ovenproof skillet over medium-high heat (since I did not have a large nonstick ovenproof skillet available, I used a separate baking dish).  Add the polenta and fry until golden, about 3 minutes per side.  Transfer to a plate.

Add sausage to the skillet and cook, breaking it up with a wooden spoon, until just browned, about 3 minutes.  Add the mushroom and cook, stirring occasionally, until softened, about 3 minutes.  Add the garlic and cook 1 minute.  Stir in the tomatoes, 1 tsp salt and 1/2 tsp black pepper and bring to a boil.  reduce the heat to medium low and simmer until slightly thickened, about 5 minutes.  Stir in parsley.

If using a separate dish to bake, transfer the mixture from the skillet.  Arrange the polenta rounds in the skillet (or baking dish) on top of the sauce mixture.  Place the mozzarella slice over the polenta and sprinkle with Parmesan.  Broil until the cheese is browned and bubbling, about 3 minutes.  Top with more parsley and pepper to taste.

Serves 4

 

 

*Derived from Food Network Magazine

Grilled Cheesy Meat Loaf

I like meat loaf.  There, I said it.  And this is topped with bacon, I mean, really, who could not like it?  

Ingredients:

1 lb extra-lean (at least 90%) ground beef

1/4 cup Italian-style bread crumbs

3 Tbs ketchup

1 tsp onion salt

1/2 tsp pepper
1 egg

1/2 cup shredded cheddar cheese

4 slices center-cut bacon, cut crosswise in half

Preparation:

Preheat oven to 375.  In a large bowl, mix all ingredients except bacon.  Pat mixture into loaf shape, top with bacon slices.  Transfer to broiler pan (I use a broiler pan to catch the drippings) and bake for an hour, or until center is no longer pink.  The last several minutes, broil on high to crisp-up the bacon.

Serves 4

*Derived from Pillsbury.com

Parmesan Smashed Potatoes

Ingredients:

2 lbs red potatoes, cut in half or quartered, depending on size, just make sure they are about the same size
6 tbs butter, cut into tablespoons
1/2 cup grated parmigiano reggiano
3/4 tsp salt
1/2 tsp black pepper
1 tsp fresh chives (optional)

Preparation:

Bring a large pt of salted water to boil.  Cook potatoes until fork-tender, about 15 minutes.  Use a slotted spoon or hand-held strainer to transfer potatoes to a shallow bowl or serving dish.

Top potatoes with butter, parmigiano reggiano, salt and pepper (to taste).  Use a fork or a handheld masher to smash the potatoes; adding cooking liquids as necessary to make potatoes as creamy as you like.  Taste and adjust seasoning if necessary.

Serves 4-6

*Derived from Once Upon a Chef

Buttermilk Fried Chicken

I'm a mom that works full time, while I appreciate using the freshest ingredients possible and understand the benefits to the taste, I will never tell you that you need to use "fresh" anything. We all use what we can, when we have it.

Ingredients:

1 (3 lb) fryer

2 cups butter milk
1 large onion sliced (I omitted)
1/4 cup chopped minced fresh herbs (such as parsley, tarragon, thyme) or 1 tsp each of the dried herbs (I opted for the dried herbs and used the Italian Seasoning)
1/2 tsp paprika
1/2 tsp cayenne pepper (I omitted b/c my children would not have liked it)

2 cups flour
1/2 tsp garlic salt
1/2 tsp onion salt
1 tsp cayenne pepper (again, omitted)
Salt & pepper to taste
2 cups canola oil, or other high smoke-point oil, such as peanut oil or gape seed oil

Preparation:

Soak chicken overnight (or at least 8 hours or up to 2 days) in buttermilk with onions (I did not include onions, I just didn't have time to slice them and still get the chicken soaking for 8 hours), herbs, paprika, and cayenne pepper.

Drain in colander, leaving some herbs on chicken.  In large Ziploc bag, mix flour, seasonings.  Heat 2 cups oils in a large, heavy-bottomed skillet (I used a huge pot, I've been told it helps minimize the splatter) on medium heat until a pinch of salt starts to sizzle when dropped in the hot oil.

Place chicken pieces in bag with flour and shake until thoroughly coated.  Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes until golden brown.

When chicken is golden brown, use tongs to remove chicken to a rack over a cookie sheet or broiler pan, for the excess oil to drain.  Add more salt and pepper to taste.

Serves 4

*Derived from Simply Recipes

Chicken Yakisoba

Seriously good food here!  Even the kids liked it, and that's saying a lot.  So easy to make.  While reheating for lunch the next day, a coworker came into the kitchen based on the smell and said her husband would love her forever if she could make this for him!

Ingredients:

1/2 head of medium green cabbage, thinly sliced
1 medium yellow onion, thinly sliced
2 medium carrots, shredded (or by a bag of shredded carrots)
1 small broccoli crown
2 tsp Gourmet Garden ginger spice blend (found in the produce section)
1 large chicken breast, sliced
2 Tbs vegetable or canola oil
2 (3 oz) pkgs ramen noodles without seasoning packets
1 tsp sesame oil (optional)
1/4 cup soy sauce
1/4 cup worcestershire sauce
2 Tbs ketchup
Up to 1 Tbs sriracha hot sauce (or omit for non spicy version)
1 Tbs sugar

Preparation:

Boil medium pot of water for the noodles.  Heat the vegetable or canola oil in a large skillet over medium-high heat.  When hot, add the ginger and saute for about 30 seconds to 1 minute, but watch it closely so it doesn't burn.  Add the chicken and cook about 5 minutes, until no longer pink.  When chicken is done, add all of the vegetables.  Cook, stirring frequently until wilted, 5 - 10 minutes.  Drain juice from vegetables and chicken, return to pot with heat turned off.  Toss with sesame oil to keep from sticking.

In a small bowl, combine soy sauce, worcestershire sauce, ketchup, sriracha (if using), and sugar.  Stir until ketchup and sugar is dissolved.  Pour sauce into the skillet with the chicken and vegetables, turn heat back on to medium-high.  Add the noodles, stirring to coat everything in the sauce.  Heat through.

Serves: 6

 

 

*Derived from budgetbytes blog