Baked Maple Apple Pie Cups
by Heather on February 10, 2012
Remember that one time when I made pecan baklava cups?
I’ve since become a girl obsessed. Obsessed with making things in cups fashioned out of good old fashioned crescent dough. Obsessed with the 15-minute wonders that pop out of the oven when they’re done. Obsessed with the burned mouths that immediately follow due to a lack of self-control.
OK, maybe not obsessed with the burned mouth part. Although I’ve made noises that my dogs have never heard before and apologized to them and the baby for the sailor mouth that comes out from the pain. Oops.
See, I kind of equate this new-found love of crescent cup arts (makes it sound fancy, right?!) to becoming your own Sandra Lee, although you can’t really ruin a perfectly good recipe with it. Not that I’m saying she’s done that, but…well, yes I am. Sweet as she may be there’s many a recipe ruined by the semi-homemade approach.
But I challenge you – make these “pies”, burn your mouth, and tell me it wasn’t worth it.
BAKED MAPLE APPLE PIE CUPS
- 1 packages crescent dough
- 2 apples of your choice (I don’t recall which ones I used, although I will say that Granny Smith tend to be my favorite for pie)
- 1 Tbsp brown sugar
- 1 tsp cinnamon
- 1 Tbsp maple syrup, plus more for drizzling
- 1 Tbsp flour
- pinch of sea salt
Preheat your oven to 375 and spray 8 cups in a muffin pan with nonstick spray. Taking each crescent roll, press into the cup shape of the muffin cups and make sure that you get the dough up the sides as well. It’s important to get all of the edges sealed in there! Peel and chop the apples into small pieces and mix with the brown sugar, cinnamon, maple syrup, flour and sea salt. Spoon equal amounts into the cups. Bake for 15 minutes at 375 until the edges are browned. Serve hot with a little more maple syrup drizzled on top…maybe with a little ice cream. You know, get wild with it!
I’m telling you guys, obsession never tasted so good!
{ 8 comments }
Quinoa Stuffed Mushrooms
by Heather on February 9, 2012
Man oh man do I love me some stuffed mushrooms. Honestly you could probably stuff them with just about anything and I’d show up at your door, drooling and ready to eat. That’s incentive to make some, right?
Wait, no? It’s not? Forget I said it then. But I do love stuffed mushrooms – I can’t and I won’t apologize for that!
I remember once upon a time when Nate and I first started dating he was adamant about the fact that he? He did NOT like mushrooms. They were gross, they were slimy, they were fungus and for crying out loud he was not eating fungus. I tried time and time again to get him to eat some, just try a bite off of my plate for crying out loud!, they’re delicious, real men eat mushrooms…none of it worked. He wasn’t having it.
Just to clarify, when you’re in a relationship with someone please don’t make the mistake of thinking you can change them. It won’t happen. I do maintain that if it’s something that’s worth it that they will be the ones to change. Here’s why:
One day I come home from work to find Nate making mushrooms. Sauteed in butter. Deglazed with a little wine. And served with steak. Oh, and raving about how great mushrooms are and hey! Have I ever tried mushrooms this way?
Yes dear. Yes I have
QUINOA STUFFED MUSHROOMS
- 2 pints baby bella or white mushrooms, wiped clean
- 1/2 cup cooked quinoa
- 4 oz cream cheese, softened
- 1 egg white
- 1/3 cup crumbled feta cheese
- 1 tsp black pepper
- pinch of salt
Preheat oven to 375. Remove the woody stems from the mushrooms, reserving about 1/4 cup of them. Place the mushrooms cap-side down in a baking dish. Mix together all of the other ingredients until combined. Finely chop the mushroom stems and fold them into the quinoa mixture. Spoon some into each mushroom cap – it’s ok if overflows a bit! Bake at 375 for 15-20 minutes until the tops are golden brown. Serve hot!
You know, I’d like to point out that these are in fact gluten free, but more importantly completely delicious!
{ 18 comments }
Creamy Banana Chocolate Spread
by Heather on February 8, 2012
I’ve been totally slacking on the banana usage in our house. It’s true, and so sad.
See here’s the thing: I normally make smoothies all the livelong day with bananas and am a happy camper. BUT I’ve been eating eggs with various mix-ins and whole wheat toast for breakfast every day to appease my gestational diabetes. I miss my smoothies. And I miss my bananas.
T-minus 3 weeks (ish) until they re-enter my world again!
Hold the phone…why was I telling you that story again?
OH! Because now I constantly have a couple of crazy-ripe bananas sitting on my countertop waiting to be eaten and sadly it’s no can do for now. But this weekend I had to change that because…well, because my freezer is packed to the brim with frozen bananas and there’s no way I’m throwing away perfectly good food. So I made a spread…a spread that you spread on anything your heart desires. One that will surely blow your mind with its simplicity, with its creaminess, and with its complex flavors.
And did I mention that it only has 4 ingredients? Yeah, that’s right…4. Get excited!
CREAMY BANANA CHOCOLATE SPREAD
- 2 very ripe bananas (they should look like the ones in the first photo or maybe even more black)
- 2 Tbsp cocoa powder
- 1 heaping Tbsp peanut butter
- 2 Tbsp brown sugar OR 10-12 drops liquid Stevia
- pinch of sea salt
Using a food processor (I used our mini one and it was perfect) combine all ingredients and pulse until all of the banana chunks are incorporated. Then process fully until everything is whipped into oblivion, smooth and creamy. Spread on toast, bagels, pancakes, waffles, sandwiches, whatever you want!
In other news, I think I’m going to (GASP!) stop watching Glee. Well, maybe at the end of the season…I feel so invested now in needing to know what happens when they all graduate! After that, though? No mas. I need to be real here: the only reason I watch it now is to get ready for New Girl to come on. Who’s with me?!
{ 27 comments }
The Ultimate Coconut Scones
by Heather on February 7, 2012
Y’all. This is, hands down, my best scone recipe to date. I may just give up on making any other scone for the rest of my life…and I’m only 10% kidding on that one. Really.
Picture this: moist and flaky, dense and airy, with the perfect crumb. Tasting ever so lightly of coconut – but not overpowering. Buttery. Warm. Drizzled with a simple glaze, a pat of butter, or just eaten plain. Breakfast, lunch, or dinner. Crisp, chewy, crumbly.
Y’all, I know on here I can be a tad dramatic, but this scone takes the cake. And all I’m sayin’ is you need to make them STAT.
It’s love on a plate…and who can turn down love on a plate?
That’s what I thought…let’s get rollin’!
THE ULTIMATE COCONUT SCONES
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/4 cup sugar
- 1/2 tsp sea salt
- 5 Tbsp butter, cut into cubes and very cold
- 1 cup full-fat coconut milk (yes, you can use the coconut milk chunks) (you really should use full-fat if you want full flavor!)
- 1/2 cup shredded unsweetened coconut
Preheat your oven to 450. Line a baking sheet with parchment paper or a Silpat. In a food processor pulse together the flour, sugar, baking powder, and salt. Add in the butter and pulse a few times until the mixture is crumbly. Add the shredded coconut and pulse 2-3 times, just to mix. Pour into a large bowl and add the coconut milk; using a spoon mix together until the dry ingredients are incorporated. Press into a 9-inch circle and cut into eighths. Place on baking sheet and bake 12-15 minutes or until the bottoms are just slightly browned. Serve hot with a simple glaze of powdered sugar and milk, with a pat of butter, or just plain!
Have I mentioned these are perfect and fail-proof yet? Oh, I did? About a million times? Good – just wanted to make sure y’all were listening
{ 25 comments }
Pantry Chicken Vegetable Soup
by Heather on February 6, 2012
Guess what? I had a 3-day weekend of the unexpected variety – I guess freak snowfall can be good for something!
So just to put this in perspective, the above photo was taken while the pups were looking out the front door (duh) – only see at the bottom of the door where the snow is coming up above the glass? That’s at least 22 inches off the normal ground.
Yeah. ‘Twas a lot of snow. And we didn’t have a lot of food in our house to accommodate being snowed in. All I have to say is thank goodness for a random assortment of veggies and frozen chicken breasts.
Here’s the deal though – you totally don’t have to be snowed in to make and enjoy this soup! In fact we actually do have to go in to work today and I’m already dreaming about the bowl of warmth I’ll be enjoying from these leftovers. You can custom make it for the veggies you have on hand, serve it with a sandwich (you know, if you have bread and all) and call it a success.
That’s what I did, and I don’t see anyone fighting me on it.
So today, on this chilly Monday whilst we all wait for Spring to finally show up, I’d say take 30 minutes and make this soup…you’ll be glad you did
PANTRY CHICKEN VEGETABLE SOUP
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, seeded and chopped
- 2-3 carrots, peeled and shredded
- 1 Russet potato, peeled and cubed
- 3-4 chicken breasts, fat removed and chopped into 1/2-inch cubes
- 1 10-oz box of frozen spinach, or a couple large handfuls of the fresh stuff
- 32 oz chicken stock
- 2 Tbsp cream (evaporated milk works great too)
- 2 tsp salt
- 1 tsp pepper
- 1 tsp thyme
- 1/2 tsp curry powder (yes, you want this in there!)
Heat 2 Tbsp oil in a large soup pot and saute the onions, peppers, carrots, and potato over medium heat for about 5-7 minutes. Push the veggies to the outside and add the cubed chicken and cook for another 5-7 minutes (the chicken won’t be done, but will finish cooking as the soup simmers). Add the chicken stock and spices and bring the soup to a rapid boil. Reduce heat to low, cover, and simmer for 20 minutes stirring occasionally. Once the potatoes are tender and the chicken is done, add the spinach and let simmer for another 3-4 minutes. Remove from heat and stir in the cream/milk. Ladle into bowls and cuddle up while you devour!
Too bad it couldn’t be a 4-day weekend…but now I’m just getting selfish!
{ 13 comments }
Baked Eggs with Bacon and Spinach
by Heather on February 3, 2012
Do y’all remember the scene in Runaway Bride (that’s an Oscar contender if I’ve ever seen one…) where Julia Roberts realizes that she doesn’t know how she likes her eggs? You know, because she’s always turning herself into the girl that the guy she’s marrying wants to be with?
Yeah. That’s not me.
I know how I like my eggs, although I will say that it depends on the day. If it’s a scrambled kind of day then I want them scrambled with NO MILK, a tab of butter, and salt and pepper. Maybe some goat cheese if I’m feeling feisty. If it’s a fried egg day I love ‘em over medium with salt and pepper. Other ways are great, but if I’m picking favorites…well, no matter how Nate wants his I know what I like.
Hey, I’m an independent woman…throw your hands up at me.
Now that we’ve established my egg-eating habits, though, I have to say – baked eggs are kind of amazing, an unexpected new love in my egg-eating life. Sure, you can blame it on the bacon, blame it on the butter, even blame it on the spinach…but whatever you do, you have promise me you’ll try these. Just make sure you make ‘em how you like ‘em!
BAKED EGGS WITH BACON AND SPINACH
Serves 2, but this can be split in half easily to make them in small individual ramekins.
- 4 whole eggs
- 3-4 slices thick-cut bacon, cooked and chopped
- 1/2 cup loosely packed spinach
- 2 Tbsp cream
- 2 Tbsp butter, melted
- salt and pepper to taste
- 1/4 tsp thyme
Preheat oven to 375. Spray an oven-safe ramekin with nonstick spray. Pour cream and butter into the bottom of the dish. Layer the spinach and bacon on top. Gently crack each egg onto a fourth of the spinach/bacon. Sprinkle with salt, pepper, and thyme. Bake at 375 for 15-20 minutes until the yolks are where you like them (I know a LOT of people like them runny, and by all means…go for it! Just keep in mind it will need to bake longer if you want/need them to be hard). Serve hot!
So now it’s your turn – egg fan? How do you like them?!
{ 31 comments }
Cheesy Spinach and Tomato Quiche
by Heather on February 2, 2012
You guys, this quiche is a TOTAL surprise. And it has a big, low-fat surprise inside…
The crust for this bad boy? POTATOES. PO-TAY-TOES. As in the ever so starchy, often boring, but extremely versatile root veggie. I’m not promising you’ll never crave a pastry crust again but…well, if you’re like me you won’t.
And by like me I mean if you love butter and salt and flour and all the things that go into a pastry crust but the crust itself just doesn’t make you want to mambo. Unless it’s in a huge slice of apple pie with ice cream and salted caramel on the top.
But I digress.
No, this quiche will rock your taste buds and may even make the manly eater in your life swoon as well. I say that because, well, I’m kind of a manly eater (steak and potatoes please!) and I swooned…not to mention my husband went back for seconds and devoured it shamelessly.
Man food isn’t always about the red meat, y’all!
The best thing about this dish is that it’s extremely versatile. You can use other ingredients that you love, sub something in, use a different cheese, whatever you want. You can’t change the egg part, but I don’t know a lot of people who would really want to. Serve it for breakfast, lunch, OR dinner, or heck – a snack at any time of the day.
Just don’t be surprised when it’s gone faster than you think!
CHEESY SPINACH AND TOMATO QUICHE
- 1 whole Russet potato, peeled and sliced into very thin rounds (if your potatoes are small you may need two)
- 8 whole eggs
- 1/4 cup milk
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 3 Roma tomatoes, washed and cut into thin rounds
- 3 cups tightly packed fresh baby spinach
- 1/2 cup cubed cheese – the key is to choose a salty cheese. I used White Vermont Cheddar, but feta, asiago, extra parmesan, or your favorite would be good
- 1/4 cup shredded parmesan cheese
Preheat your oven to 375. Spray a 9-inch pie plate with nonstick spray. Layer the potato rounds on the bottom and sides of the pan – note that you probably won’t fill in every crack with potato and that’s OK. Bake the potatoes in the oven for about 10 minutes until they start to look a little translucent; set aside while you finish the rest of the prep. In a large bowl whisk together the eggs and milk until smooth. Add in the seasonings and whisk until well-combined. When the potatoes are done par-baking layer the spinach on top of the potatoes and the cheese on top of the spinach. Gently pour the egg mixture over the top, being sure to redistribute the cheese as needed to make it all even. Layer the tomatoes on top of the egg mixture. Bake at 375 for 30-40 minutes until the middle is no longer jiggly. Sprinkle with the parmesan cheese and broil just until the cheese on top is brown and bubbly. Remove from oven and let sit for 5 minutes before serving. Devour!
Now this, my dear sweet friends, this makes me want to mambo!
{ 22 comments }
Lemon-Chili Marinated Chicken
by Heather on February 1, 2012
I tried to dress up this picture of raw chicken for you. Did it work?
Really though, let’s talk for just a second about raw meats. They are NOT photogenic at all, especially poultry, but one of the things I love to do (as long as there’s plenty of hot water, soap, and a fresh towel nearby) is handle raw meat. Makes me feel oh-so-culinary and knowledgeable.
That plus a good outcome is always a nice thing to have – and this chicken will come out moist, juicy, tender, and absolutely full of flavor. Plus it reminds me of summer…and I think we all know by now that summer’s kind of an exciting thing for me.
Let’s also talk about grilling. Nate is a fabulous grillmaster and I love when the weather gets warmer and he’s on board to grill everything in sight for dinner. And me? Well, let’s just say I grew up in Texas. Grilling is second nature and gives so much more flavor. In these days when I’m always feeling nostalgic and homesick, eating a great grilled meal is comforting.
Plus it tastes good. Who doesn’t want things to taste good?
That’s what I thought.
Serve this chicken in whole breasts, sliced on top of salads, or chopped on top of a tostada (my personal favorite). Adjust the spice to your palate. And above all? Just make it!
LEMON-CHILI MARINATED CHICKEN
- 2 large chicken breasts
- juice from 2 lemons (limes would work too, I just like the acidity of lemons in this)
- 2 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp chipotle chili powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup chopped fresh cilantro
In a bowl whisk together the lemon juice and olive oil until mixed; pour over chicken breasts in a pan. In a smaller bowl combine the other ingredients (other than the cilantro) and sprinkle generously over the chicken breasts on both sides. Cover with plastic wrap and let marinate in the refrigerator for 30-60 minutes. When you’re ready to grill heat the grill to 400 degrees and spray with nonstick (or brush with oil). Depending on the size of the breasts you’re using grill for about 5-6 minutes on each side or until the juices run clear, the middle is cooked and/or a meat thermometer reads 160 (the safe internal temp is really 165 but with carryover cooking it should reach that easily). Remove to a plate and cover with foil to rest for about 5 minutes. Serve whatever way you want!
Bon appetit, y’all!
{ 18 comments }
Caramelized Pear and Bacon Sundaes
by Heather on January 31, 2012
Yep, I went there. I did this. And I’m not ashamed.
But really Heather? BACON and PEARS in a SUNDAE? WhoWhatWhyWhenWhereHow?!
Who? You. And me. Obviously.
What? OK OK I’ll spell it out: make this sundae. STAT.
When? Immediately if possible…but I’ll give you the time to go gather ingredients if you must.
Where? Who cares? Although you will need a stove, so I’m assuming kitchen might be easiest.
Why? Because, despite the weirdness that you may be feeling right now, this will rock your everloving sundae world. Trust me. I don’t write in Italics for no reason.
How? Read on – I’ll tell you!
CARAMELIZED PEAR AND BACON SUNDAES
This makes enough for two sundaes, but can easily be doubled to accommodate more!
- 2 green or red Anjou pears (you can really use whatever you like, but these have the best texture for this recipe)
- 4 slices thick-cut bacon
- 2 Tbsp brown sugar
- pinch of sea salt
- 1 Tbsp maple syrup
- vanilla ice cream
In a pan over medium low heat cook the bacon until crisp; reserve all of the drippings (or about 1-2 Tbsp). Hey, I never called this health food! While the bacon is cooking peel, core, and chop the pears into small pieces. When the bacon is done, remove from the pan and immediately brush lightly with maple syrup; let cool. In the same pan toss in the pears and sprinkle with sugar. Give it a quick stir to combine the sugar and move it all to one layer, then let it sit and start cooking. You want it to start browning (aka caramelizing). Rather than stir, shake the pan to toss the pears and move them around. When they are tender and browned remove from heat and immediately pour the pears over a healthy bed of vanilla ice cream. Chop the bacon and sprinkle on top or, if you’re like me, leave it straight and use it as a stir-stick. Whatever…this is YOUR sundae!
DEVOUR.
Creamy, cold, bacony goodness – and there’s fruit so, you know, it’s not that bad for you. I think.
{ 18 comments }
Blood Orange Salmon en Papillotte
by Heather on January 30, 2012
If you’re anything like me you’re sick and tired of seeing blood oranges all over bloggerland. But you’re intrigued, so you go with the flow. You know, if you’re like me.
The flavor of blood oranges is delicious – sweet, tangy, and juicy – but what really gets me is the color and the tie-dye effect you find when you open it up. It’s like a tie-dye T-shirt all wrapped up in a gift box, but once it’s out it’s OUT.
Have I mentioned before that I really love tie-dye? Like, right now I’m reminiscing about the rubberband-and-dye art classes that we had in elementary school where we all got to tie-dye our school T-shirts a few days before summer vacation. And really wishing I a) still had those shirts and b) would still fit in them. They were timeless I tell you. TIMELESS.
Speaking of timeless, I made something with those tie-dye-esque blood oranges that you will want to make. You want to make this for a few reasons:
- It literally takes all of 5 seconds to throw together;
- It literally takes less than 15 minutes to cook;
- You can use any veggies you want and it will turn out delicious;
- It’s healthy (you know, if that sort of things is important to you);
- It makes you look SUPER fancy, even if you’re like me and, at 9 months pregnant, wander around the house unshowered without make-up and with your belly hanging over the front of your shorts.
Clearly I need some fancy in my life.
En papillote means “in paper” and you’ll see – parchment paper will be your best friend. I’m kicking myself for not buying more of it at the store yesterday because I would SO make this every single night this week. Fancy, fast, and easy means I feel good about eating it and can crash on the couch that much sooner.
I told you, I need some fancy in my life. The hot pink toenails are just not cutting it right now with the belly thing.
BLOOD ORANGE SALMON EN PAPILLOTE
Note: This makes 2 packets, but can easily be doubled to accommodate the number of meals you need.
- 2 6-oz salmon filets (I prefer mine to be skinless if you can find it or just remove the skin yourself)
- 1 large blood orange
- 1 leek, white and light green parts only, sliced into rings and rinsed well to remove all dirt
- 1/2 cup sugarsnap peas
- 8 stalks asparagus, tough ends trimmed and cut in half
- sprinkling of dried thyme
- salt and pepper
- 2 square pieces of parchment paper, 15″ x 15″
Preheat oven to 400. Fold each piece of parchment paper in half and re-open. Slice the blood orange into very thin slices and make a little bed of them in the middle of each piece of parchment paper near the crease. Place a salmon filet on top of each bed and sprinkle generously with salt, pepper, and thyme. On top of the seasoned salmon dump even amounts of the leeks, 1/4 cup of sugarsnap peas, and 4 halved stalks of asparagus. Now fold the paper over the bed of salmon and veggies and fold the edges all around to make a calzone of parchment paper…the whole point is to make it as airtight as possible to keep the steam in (that’s what helps it all cook). Place the packets on a baking sheet and bake at 400 for 12-15 minutes (12 if the salmon filets are thin, 15 if they’re thicker). Remove and immediately and carefully place on plates and open. You’ll get a steam facial that smells like heavenly blood oranges and thyme and be greeted with perfectly steamed veggies and fish.
The salmon and veggies will have the most delicate orange flavor and you can certainly eat the oranges too (maybe not the rind, but you get the idea).
Fancy and tie-dyed…what more could you ask for?!
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