Friday, July 18, 2014

Blueberry Pie


On Wednesday we went blueberry picking and the girls had a complete blast.  We had enough for pancakes and pie.  So I think we have to go back another time soon so we can more amazing food items!
This pie is simple and so amazing in flavor and the flaky crust makes it all worth while.
I hope your family and friends or you can be selfish and keep it to yourself, enjoy this pie as much as we did.

Crust ( I doubled this for the lattice topping)
1/2 cup salted butter, diced and chilled 

1 1/4 cups all-purpose flour
1/4 teaspoon salt
 3 Tablespoons very cold water


Make sure your butter is diced and cold before starting. Make sure you're using ice water also.
Combine flour and salt in bowl with hands or pastry cutter.
Add butter and process until it resembles coarse crumbs. Add 3 tablespoons of water and mix, a few times.  This takes a few seconds. Turn out the dough onto a lightly floured surface.
 Press the dough ball into a disk and roll to about 1/4" thickness. Be sure to flip and rotate your dough as you go so it does not stick to your surface. Roll out the dough to a few inches larger than your pie plate (about 12" for a 9" pie plate).
Place in pie plate and press to fit. Tuck under any overhang and crimp or use the tines of a fork to decorate the edges. Chill until ready to fill.
This pie crust is great for filling and the recipe makes 1 crust that fits comfortably in a 9" pie plate. 

Blueberry Filling

3/4 Cup sugar
4 Tablespoon Cornstarch 
1/4 Teaspoon Salt
1/2 Teaspoon Cinnamon 
1 Teaspoon Lemon Juice
4 Cups Fresh Blueberries

Mix together sugar,cornstarch,salt,cinnamon.  Mix gently with blueberries and lemon juice.
Place blueberry mixture into pie crust
Preheat oven to 400* and bake for 45 minutes.
















Thursday, July 10, 2014

Parmesan Crusted Tilapia




I am not going to lie this little creation made my fish hater turn into a fish lover and the child who smothers all fish with tarter sauce ate this one with none.  So this fish recipe was a pretty big deal in our house and is requested often.  It is as simple as any recipe could be, I hope your family enjoys it as much as mine did.

6 pieces of Tilapia 
1 Cup Parmesan Cheese
3 Tablespoons Paprika
1 Tablespoon Garlic Powder
1 Tablespoon Parsley 
1 Tablespoon Lemon Juice

Preheat oven to 350*
Mix cheese,paprika,garlic and parsley in a bowl.  Pat mixture onto fish and place onto foil and pan.  Pour lemon juice onto foil and make a foil packet.  Bake for 20 minutes or until done.








Tuesday, July 8, 2014

Spiral Apple Bread


So like any bread making this is a process a slow amazing process.  The smell of anything bread,apple and cinnamon is absolutely perfect even if it is in the summer.  This recipe makes 2 and they didn't even last more than 10 minutes.  This will become a regular for sure.

Bread
2 cups all purpose flour
3/4 cup milk warmed
2 tablespoons unsalted butter melted
2 tablespoons sugar
1 1/2 teaspoons instant yeast
1/2 teaspoon salt
3 whole apples peeled, cored and sliced
1/4 cup unsalted butter
1/4 teaspoons cinnamon
1/4 cup sugar

Topping
1/2 Cup Butter
2 Teaspoons Milk
1/2 Cup Brown Sugar

Bread
Place flour, sugar, salt, cinnamon, and yeast in a stand mixer with the dough hook attached. Stir to combine.
In a small bowl add your melted butter into your warm milk. Then, with the mixer on low, add this mixture to the flour mixture until it forms a soft dough ball.
Knead with the mixer for about 4 minutes. Then transfer dough into a lightly oiled bowl. Cover loosely with plastic wrap. Let rise in a warm area for 1.1/2 hours or until doubled in size.
Punch dough down then divide into 2 balls. On a lightly floured surface, roll out each ball into an approximately 8 x 11-inch rectangle. Cut into 9 strips.
Lightly grease an 8- or 9-inch round pan. Starting at the center of pan, coil apple slices with dough strips into a spiral, pinching ends securely as strips are added.
Repeat the same steps for the other half of the dough. Cover loosely with plastic wrap and let rise for 45 minutes. Toward the end of rising time, preheat oven to 350 degrees F.
Bake for 20-25 minutes until golden brown. 
For the sprinkle topping, mix cinnamon and sugar together in a small bowl. Once the bread is removed from the oven, brush each loaf with melted butter and then sprinkle with the cinnamon and sugar mixture. 

Topping
Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake.
Serve warm and cut into wedges

Adapted by






Thursday, July 3, 2014

Hungarian Goulash


This is one of my all time favorite meals even growing up.  I totally forgot about it to tell you the truth, so a few years back when my mom said she was making it for dinner I wanted to sprint over to her house so I could taste the amazing flavor of this dish.  So I asked for the recipe and I was in heaven, just an amazing taste of childhood.

Hungarian Goulash is a soup or stew that is seasoned with Paprika, your taste buds will thank me later.

2 LBS Cubed Stew Meat
1 Medium Onion, diced
1 Garlic Clove, Minced
1/4 Cup Shortening
3 Cups Water
1 1/2 Cup Ketchup
5 Tablespoons Worcestershire Sauce
3 Tablespoons Brown Sugar
4 Teaspoons Salt
4 Teaspoons Paprika
1 Teaspoon Dry Mustard
1/2 Teaspoon Cayenne Pepper
1/2 Cold Water
4 Tablespoons Flour

Cook and stir beef, onions and garlic in shortening until beef is brown, drain.
Stir in 3 cups of water, ketchup, Worcestershire, brown sugar, salt, paprika, mustard, and cayenne.
Heat to boiling, reduce head and cover and simmer until beef is tender, 2 1/2 hours.

Shake 1/2 Cup Cold Water and flour in tightly covered container.  Stir gradually into beef mixture, heat to boiling, stirring constantly.  Boil for one minute and serve over hot noodles.









Tuesday, July 1, 2014

Fruit Pizza


Who doesn't love a huge sugar cookie covered in cream cheese and fruit?  I think everyone really....
This is a quick and simple dessert to put out for any get together and these certain colors go amazing for the 4th of July but really you can put any fruit on it you please but blueberries and strawberries are my favorite.

1/2 cup unsalted butter, softened to room temperature*
3/4 cup granulated sugar
1 large egg, at room temperature*
1 teaspoon vanilla extract
1 and 1/2 cups all purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 and 1/2 teaspoons cornstarch

8 oz full-fat cream cheese, softened to room temperature
1/4 cup unsalted butter, softened to room temperature
2 cups confectioners' sugar
1-2 Tablespoon milk
1 teaspoon vanilla extract
assorted sliced fresh fruit

Make the crust:
 In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Beat in egg and vanilla. Scrape down the sides as needed.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. Once completely combined, cover the dough tightly and chill in the refrigerator for 30 minutes and up to 1 day. Without chilling, your cookie dough may spread over the sides of the pan.
Preheat oven to 350F degrees. Spray a 12-inch pizza pan with cooking spray. Remove chilled cookie dough from the refrigerator and press onto the pizza pan in an even flat circle, as pictured above. Bake for 18-20 minutes or until the eyes are very lightly browned. Overbaking will lend a hard crust. Allow crust to cool completely before decorating. I put the crust in the refrigerator after 10 minutes of cooling at room temperature - this sped up the process.
I usually use this time (as the crust cools) to chop the fruit.
Make the frosting: 
In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 1 Tbsp cream. Beat for 2 minutes. Add the vanilla and 1 more Tbsp cream if needed to thin out. Beat for 1 minute. Spread in a thick layer over the cooled sugar cookie crust. Decorate with fruit.
Cut into slices and serve. Fruit pizza may be made 1 day in advance, covered tightly, and stored in the refrigerator before serving. Leftovers keep well in the refrigerator for up to 3 days.

Recipe From





Friday, June 27, 2014

Chicken Caesar Pasta Salad


Caesar salad is my all time favorite.  Something about the chicken and the creamy dressing sets me over but then to add warm pasta?  It is heaven on earth and the all time perfect light dinner.  The bowl was being scraped down at the end of the night.  You will not be ashamed to have seconds.

2 Cups Romaine Lettuce
1 Box Penne Pasta, Cooked
1 Tomato diced
1-2 Cups Croutons, depending on size
1 lbs Chicken Breast, cooked and cut into strips
1/4 Teaspoon Pepper
1/4 Teaspoon Salt
1/2 Teaspoon Basil
1/2 Teaspoon Garlic Powder
1/3 Cup Caesar Dressing
Parmesan Cheese, Topping
Olive Oil

Cut chicken into strips and then cut the strips in halves.  Place chicken into pan with oil,pepper,salt,basil and garlic and cook until done.

While chicken is cooking start the Pasta.  Cut up the lettuce and tomatoes and place into bowl.

Drain pasta and place along with chicken into bowl of salad.  Mix in croutons and dressing and top off with Parmesan cheese, serve right away.







Wednesday, June 25, 2014

Meatball Sliders


Meatballs are kind of a big thing in this house and they are the only form of hamburger meat my middle daughter will eat, which is just absolutely crazy in my opinion.  This is also a simple, delicious, quick and they were gone in minutes.  

1 pound Italian Sausage
1 pound ground beef
1/4 cup onion, grated
2 cloves garlic, grated
1/3 cup fresh parsley, chopped
1/3 cup plain breadcrumbs
1/3 Parmesan cheese, grated
2 eggs
1/2 cup milk
1/2 teaspoon dried red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 24-ounce jars marinara sauce
dinner rolls, for serving
2 cups grated mozzarella cheese

In a large bowl, combine the onion, garlic, parsley, breadcrumbs, Parmesan, eggs, milk, red pepper, flakes, oregano, Italian seasoning, salt and pepper. Stir to combine thoroughly before adding the meat.
Then add the meat to the breadcrumb mixture.
Form the meatballs, using the size of your dinner rolls as a guide. I made mine a little bigger than a golf ball.
Preheat oven 350* and bake meatballs for 20 minutes or until done.

While Meatballs are cooking broil or toast your buns.

While the meatballs cook, heat up the marinara sauce in a saucepan on medium heat.
After the meatballs are cooked through, remove them from the oven and place them into the hot marinara sauce.
Lower the heat and simmer the meatballs for another 15 minutes.

Place one meatball onto each bun, and top each meatball with a generous sprinkle of mozzarella cheese.
Broil them at 400 degrees F for 3-5 minutes, just until the cheese is melted.
Place a bun top onto each slider, then serve.