Apple Crisp

I really love fall.  Way more than any other season.  And . . . I'm missing it.  {Wah, wah, waaaaaah.} Fall just isn't the same when it's 90 degrees outside and there are no colorful leaves to crunch through.  But, I did buy a few overpriced, imported pumpkins and I also made apple crisp.  Both steps in the fall-ish direction.  And the best news of all?  I found oats at a local store, which made this dish possible.

This recipe is from my mom.  I have a handwritten copy that I wrote down a million years ago when I was leaving for college.  It's an oldie, but a goodie.  It's one that belongs on this blog.  Tuck it away for a day when you're looking for a little taste of fall.

NOTE:  The recipe below is for an 8x8 or 9x9 square baking dish.  If you want to make it in a 9x13, double both the apple mixture and topping.  

APPLE CRISP

Apple Mixture

• 4-5 cups raw granny smith apples, sliced (4-5 small apples)
• 3 tablespoons lemon juice
• 1 cups sugar
• 3 tablespoons flour
• 1/2 teaspoon salt
• 2 teaspoons cinnamon

Topping 

• 3/4 cup brown sugar
• 3/4 cup oatmeal
• 3/4 cup flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup butter, melted 

Place sliced apples, lemon juice, sugar, flour, salt, and cinnamon in a large bowl and mix well.


Place apple mixture in a 8x8 square baking dish. (Double this if you want to make it in a 9 x 13 pan.)


Mix baking powder, baking soda, brown sugar, oatmeal, flour, and melted butter in a bowl and mix well.


Spread crumbled topping over the top of the apples and bake at 350 degrees for 1-1 1/2 hours or until bubbly.


Serve with ice cream.


Source:  Marsha Porter

Cherry Cheesecake & Brownie Parfaits

What is it about canned cherry pie filling?!  I genuinely love the stuff.  I could eat it by the spoonful out of the can.  I think this is another one of those things that goes back to my childhood.  My mom wasn't a make-things-from-a-can kind of mom, which was awesome, but also resulted in making things like canned cherry pie filling weirdly special and delicious.  Mmm.  It's so perfectly thick and gooey.    

For this recipe, I was prepared to make homemade cherry pie filling (I even bought the cherries), assuming I might not be able to find the canned version, but lo and behold . . . And, I couldn't resist.   

So, there are two ways you can go with this lovely little dessert: semi-homemade or all the way homemade.  I've made both versions and both are scrumptious.

There are three parts to these parfaits: cherry pie filling, brownies, and cheesecake filling. 

You can easily throw these together by using a box brownie mix, Philadelphia cheesecake filling (comes in a tub all ready to go), and canned cherry pie filling.   

OR, if you're feeling up to the task, you can use the recipes below for homemade brownies and cheesecake filling.  I'm finding that I'm making more and more things from scratch because I'm never quite sure what I'll be able to find in the stores here.  Plus, I'm no health expert, but I'm pretty sure there are health benefits to eating less preservatives and chemicals that are found in boxed and ready-made foods.  Although, when we're talking brownies and cheesecake I often wonder if it matters?  ANYWAY, like I said, I still used canned pie filling on these, but I was looking at using this recipe in case I couldn't find it.  

I took these to a potluck the other night and they were a hit.  I used my favorite little IKEA juice glasses which made them a nice size.  Any bigger might be overdoing it.  Or not.  

CHERRY CHEESECAKE & BROWNIE PARFAITS

CHEESECAKE FILLING

• 8 ounces cream cheese, softened
• 1 1/4 cups powdered sugar
• 1 teaspoon vanilla
• 2 cups heavy whipping cream

Line a 8x8 baking dish with foil or parchment paper and set aside.  

In a stand mixer, using the whisk attachment, whip the cream cheese, powdered sugar, and vanilla together until smooth.  

Pour in the whipping cream and start mixing on low speed (to avoid major whipped cream splatter).  

Increase the speed and whip the mixture until it is thick and fluffy, 5-7 minutes. 

Spread mixture in baking pan, cover, and refrigerate for at least 4 hours or up to overnight.  

Before assembling parfaits, remove cream cheese fill from pan and place on a cutting board. 

Place filling in the freezer for 20 minutes. 

Cut filling into small cubes in preparation for assembling parfaits.  

Source:  Mel's Kitchen Cafe

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HOMEMADE BROWNIES

• 10 tablespoons butter (5 ounces)
• 1 1/4 cup sugar
• 3/4 cup plus 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 large eggs

Preheat the oven to 325 degrees.  

Line the bottom and sides of an 8x8 baking pan with parchment or foil and lightly grease with cooking spray.  

Combine butter, sugar, cocoa, and salt in a double boiler or a bowl set over a small amount of boiling water. 

Stir until butter is melted and mixture is combined.  

Set the mixture aside until it cools slightly.  It will look gritty, but will become smooth once the other ingredients are added.  

Stir in the vanilla.  

Add the eggs one at a time stirring vigorously after each one.  

When the batter looks thick, shiny, and well-blended, add the flour and stir until you cannot see it any longer.  Stir until well blended. 

Spread evenly in lined pan.  

Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 25 minutes.

Let cool completely on a rack.

Cut into small cubes in preparation for assembling parfaits.  

Source:  Mel's Kitchen Cafe 

ASSEMBLING PARFAITS

Alternate layers of brownies, cheesecake filling, and cherry pie filling in parfait glasses or other small juice glasses.  Refrigerate until ready to serve.  

Mango Salsa

Sometimes grilled chicken sounds so boring and unappetizing to me. BUT, bring mango salsa into the picture and it's a whole different story.  I love this stuff.  It adds a lot of color and flavor pizzazz (I just made that term up) to grilled chicken.  

I went camping in the desert last night for the first time.  It was an adventure, to say the least.  A fun and sleepless adventure.  I took marinated chicken to grill and this mango salsa.  It made for an easy and delicious camping dinner: just throw the chicken on the grill, top with a huge mound of mango salsa, and enjoy while sitting on the beautiful beach.  Perfect.   

I didn't give super exact amounts in the recipe below.  You can make this the way you like and use more or less of certain ingredients depending on your tastes and preferences.  The ingredients are all so good, you really can't go wrong!     

MANGO SALSA

• 2 large ripe mangoes, diced  
• 1 red bell pepper, diced 
• 1/2 red onion, finely chopped
• cilantro, chopped
• juice of 1 lime
• olive oil
• salt and pepper 

Combine mangoes, red peppers, red onion, and cilantro.  

Add lime juice and drizzle with olive oil.  

Add salt and pepper to taste.   

Serve on top of grilled chicken and cous cous, if so desired.   

Source:  Marsha Porter

Hoisin Rice Noodles with Chicken

I've mentioned before that I don't really love pasta, but what I DO love is a good Asian noodle dish.  I'm a sucker for phad Thai, yakisoba, pho, etc., etc.  So, this is a winner in my book.  It is easy to throw together, colorful, flavorful, and reheats well.  And, I can easily get all of the ingredients I need!  Done and done. 

Be sure to use low-sodium soy sauce.  Otherwise, your sauce might be a little on the salty side.  If you're using regular, compensate with a little extra honey.  

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HOISIN RICE NOODLES WITH CHICKEN

• 1/2 cup low-sodium soy sauce 
• 1/3 cup water
• 3 tablespoons sesame oil
• 3 tablespoons honey
• 3 tablespoons rice vinegar
• 1 tablespoon fresh lime juice
• 3 cloves garlic, minced
• 1/2 tablespoon freshly grated ginger
• 1/4 cup hoisin sauce
• 3 tablespoons peanut butter
• 1 1/2 pounds cooked shredded chicken (I prepared it this way.)
• 12 ounces rice noodles
• carrots, grated
• green onions, chopped
• peanuts or cashews, chopped
• cilantro, chopped
• red pepper, chopped

Prepare rice noodles according to package directions by soaking in hot water until softened.  

Whisk together soy sauce, water, sesame oil, honey, vinegar, lime juice, garlic, ginger, hoisin, and peanut butter.  Set aside.  

Heat a large, nonstick skillet over medium heat.  

Add chicken to pan with 1/3 cup of sauce and heat slightly.  Remove to a plate and set aside.   

Drain noodles and add them to the hot skillet with the rest of the sauce.  Cook over medium heat, tossing the noodles and sauce for about 3-4 minutes, until the noodles have soaked up a lot of the sauce and become more tender.   

Add chicken and heat through.  

Top with carrots, green onions, peanuts, cilantro, and red pepper.  


Source:  Mel's Kitchen Cafe

Quick Shredded Chicken

I'm BACK (finally) and it feels so good!  I spent a good portion of the day today in the kitchen cooking up some tasty things.  Makes me feel more like myself.  Like I've said, cooking here has been more challenging than I anticipated, so I'm pleased to say that I have some keeper recipes to share!  

Shredded chicken seems like sort of a lame recipe to come back on, but I'm pretty darn excited about it.  I use shredded chicken in recipes ALL the time.  And without Costco or grocery stores that are quick and easy to stop by, I know I'll be using this method often.  I made a bunch today, portioned it out, and froze it for future ease.  Sometimes it's the simple things that make me so happy.   

QUICK SHREDDED CHICKEN

• 1 tablespoon olive oil
• 2 pounds boneless skinless chicken breasts
• salt and pepper
• 3/4 cup water

In a large 12-inch nonstick skillet with a lid, heat the olive oil over medium heat until hot and rippling.  

Pat the chicken dry and season with salt and pepper on both sides.  

Place chicken top-side down in hot skillet and let the chicken cook for 5 minutes until golden brown on top. 

Flip chicken and add water, cover the skillet and simmer gently over medium heat for 7-10 minutes until chicken is cooked through (should register 160 degrees on a thermometer).

** Don't overcook chicken or it might be dry.  

While the chicken is simmering, add additional water 1/4 cup at a time if the liquid evaporates too quickly.  

Remove chicken from skillet and let cool slightly before shredding.  

Cooked chicken will keep in the refrigerator for up to 3 days or in the freezer for 2 months.  

Yields:  3-4 cups cooked, shredded chicken

Source:  Mel's Kitchen Cafe  

The Blog Will Live On

Hello friends!

Just checking in.  I know it's been a while.  I wanted to let you know (if there's anyone out there still following and/or reading) that I have not forgotten about this blog.  I love sharing recipes and will eventually get back at it.  

I've been a little tied up with a million things including, but not limited to: moving, setting up a new apartment, running a million errands to buy things like ironing boards and toasters and bath mats, starting a new job, and trying to figure out a new city and country.

Also, cooking here has been more of a challenge than I expected.  Finding ingredients can be tricky.  Finding the grocery stores can be even trickier.  Sometimes it takes several stores to find everything needed for any given recipe.  I didn't really think all of this through beforehand.  I think I took for granted how easy it was to get what I needed in the states.

The good news is that I've been here over a month and my life is starting to feel a little more manageable.  And, I'm thinking about what recipes I would like to share next!  

In the meantime, I thought you might enjoy some funny food quirks I've found here:

• The powdered sugar, or "icing sugar" as they call it, sucks.  It's really gritty and a little weird.  I'm going to have to work on finding a solution because I love frosting too much to let it go for two years. 
• You can't buy pork products unless you have a permit and go to a special store where they only sell pork and alcohol.  I'm hoping to go soon because living without bacon and salami just isn't going to work for me.  
• Food items are sometimes in really strange places in the grocery stores.  Someone warned me about this and told me to always check other possible places.  I finally found cocoa powder in the coffee aisle, near the hot chocolate and butter and shredded coconut in the freezer section.  Go figure. 
• No Kosher salt anywhere to be found.  Sad.  I love that stuff.  
• You cannot buy vanilla extract because it contains alcohol.  Luckily I knew about this one and came prepared.  

I have successfully made the following oldie-but-goody recipes from this blog:  Chinese orange beef, tater tot breakfast casserole, Nanaimo bars, and lemon fusilli.  Go me.

  

So, stay tuned.  I'm hoping it won't be long until I am up and running again.  Cooking keeps me sane and makes me happy so I'm going to make time to do more of it in the very near future.  See you soon!   

Tarragon and Dill Souffle

Every summer I get together with some gals from school for brunch and we always have this delicious breakfast casserole. Why mess with a good thing?  It's always good.  Delicious, in fact.  I especially love when the edges get a little browned and crisp.  Added bonus: it's full of protein.  Also, I should note that I don't typically love dill, but in this it is quite tasty.  So don't let the dill scare you away if you don't love it.  I like to make this during the school year on the weekend and then eat it for breakfast or lunch throughout the week since it reheats nicely. 

Thanks to my co-worker and friend, Colleen for this delicious recipe!  It's a keeper, folks.  You're welcome.   

TARRAGON AND DILL SOUFFLE
serves 12

• 1/2 cup butter, melted then cooled
• 10 large eggs
• 1 pint small curd cottage cheese
• 1 pound jack cheese, shredded
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons fresh dill, minced
• 1 teaspoon fresh tarragon, minced

Preheat the oven to 350 degrees.


Microwave the butter and set aside to cool.


Beat eggs with whisk until lemon colored. 


Add cottage cheese and jack cheese. Stir until blended.


Mix flour, baking powder, and salt with the herbs and add to the egg/cheese mixture. 


Stir until well blended. 


Add butter and mix well.


Cook in buttered 9 x 13 glass dish for 35-40 minutes. 


Let sit for 10-15 minutes before cutting. 


Source:  Colleen Smith