Simply Delicious Apple Pie

Every year, there is an over abundance of apples. In every variety you can possibly imagine! And I can't help it, I want to can them all. When I can them though, I don't like to make a bunch of pie filling or applesauce. There's more flexibility in simply canning the apples and then, when ready, make them into the desired product.In this case, it was time for some pies.

Wholesome, old fashioned apple pies. Who doesn't love that with a scoop of ice cream at the end of the day. The nice thing about this particular recipe is that you can use canned apples, fresh apples, or a blend of the two to get the texture you like. Love flexibility!

Simply Delicious Apple Pie

3 half pints canned apples or 10-12 baking apples, peeled, cored, sliced

3 Tbs flour

2/3 c sugar

½ tsp cinnamon 

½ tsp nutmeg

pinch of ground cloves

2 Tbs butter, cut into small pieces

Preheat oven to 400F

Press one pie crust into pan. Press the crust along the lip of the pie pan flat for now. Reserve the second pie crust dough for later.

If you’re using canned apples, drain the apples and pat them dry with a towel and prepare them accordingly. If you’re using fresh apples, simply prepare them appropriately. Chop your butter up so it is ready to go.

In a bowl, mix together the flour, sugar, cinnamon, nutmeg, and ground cloves. Add the apples and mix them together.  Add butter pieces and quickly toss them before pouring the apple mix into the pie crust.

Roll out your second crust and place it on top.  Make sure to add some vents. I use lattice, small cookie cutters (both done before placing it on top) or you can simply use a knife to cut some slits on the top. Seal the edges of the crust together and crimp or flute the edge.

Place the pie pan on a jelly roll pan and put it in the oven. Bake for 40-45 minutes, or until the crust is browned and the apples are bubbling. Pull it out and allow it to cool before serving.

Adapted from the book, Martha Stewart’s Pies and Tarts

Fast and Easy (and Tasty) Fried Rice

Chinese food has always been a love of mine, but I've never been a huge rice fan. My hubby, on the other hand, is all about the rice, and so is our daughter. When she discovered fried rice, I knew it was something I needed to get into my rotation.

We have been spending so much time at home and when online school is over, we've continued the lessons in the kitchen. My picky eater likes working in the kitchen with me, which has been a good thing because it gives her buy-in on meals.  She's more willing to try new things because she knows what's in it. 

This is one recipe she was super excited to make! It's so fast and so easy, you'll wonder why you haven't been doing this at home all along. It's also super versatile. We've sautéed chicken pieces and mixed them in, and sautéed beef slices to mix in. We've also used leftover shredded meats like beef, chicken or pork to make it a meal and clean out the fridge at the same time. More often than not, we just leave it vegetarian and have a protein on the side like Beef Satay or Sweet and Sour Chicken. No matter how you serve it, you'll love the flavors of this simple dish.

Fast and Easy Veggie Fried Rice

1 1/2c frozen peas and carrots

1T canola oil

2 cloves garlic, minced

2 eggs, scrambled

3 c white rice, preferably day old, or cooked earlier in the day and kept in the fridge  (brown rice works, too)

2T Lite Soy Sauce

Salt and Pepper to taste

 

Heat the oil in a wok or skillet over med-high heat. Add the peas and carrots to warm and soften (You can also add other veggies if you want. Fresh broccoli florets, carrot slices, or sprouts go in first; frozen or can corn, water chestnuts or chopped cabbage would go great with frozen peas and carrots.)

 

Add the garlic and allow it to brown for just a minute. Push the veggies to one side. Add a pinch of salt and pepper to the scrambled egg and pour it on the other side of the skillet.  Allow it to cook for a minute before turning the egg, and try to keep it separate from the veggies until the egg is cooked. Once cooked, mix it all together. 

 

Add the rice and blend it with the eggs and veggies. Add the soy sauce and mix it well. Cook until everything is heated through. Serve immediately. 

 

If you wanted, you could add some precooked shredded chicken like leftovers from a rotisserie chicken. Makes a complete meal that's crazy easy and yummy.

Baja Sauce

Growing up near the border has its perks, and one of them is the most amazing Mexican food out there.  We have so many different restaurants, each with its own take on what Mexican food should be...and I love them all. 

There was one particular restaurant I grew up with that recently closed its doors. It was such a bummer, and I really craved one of their signature dishes. Green corn tamales with baja sauce.  Mmm, mouth watering! 

When the restaurant closed, I began my pursuit to recreate the sauce at home.  Success! This sauce hits the spot. It's creamy with a little kick, and it goes great on tamales, taco salads, burritos, or even as a chip dip. 

Next I need to figure out the tamales and I'll have a perfect meal! For another day though. Until then, I will enjoy my baja sauce and remember my favorite Mexican restaurant. 

Creamy Baja Sauce

4 oz cream cheese (half a brick)

1 c heavy cream

4oz (1/2c) green chili's or jalapeño

1/2tsp salt

2/3 c queso cheese (optional)




In a saucepan, heat the heavy cream, cream cheese, and green chili's. Bring to a boil and reduce to a simmer.  Use an immersion blender to blend the chili's with the cheese and cream. Add salt to taste and the queso cheese to thicken, if desired. Turn off heat and serve.

Instant Pot Turkey Meatballs in Gravy

            I really try hard to use everything I can when cooking, including leftovers. We make turkeys a few times a year; it's one of my husbands favorite meals. We can get through the turkey meat, no problem. Even the mashed potatoes, sweet potatoes, and all the other dressings are polished off. The one thing I cannot finish is the gravy. I LOVE the gravy! It's so bad, but so good, and so much better than any jar you get at the store. 

            Now, because I haven't ventured into pressure canning yet (I am super tempted and want to try it), I have started to freeze pints of turkey gravy. It's great to use in shredded chicken,  ground chicken or ground turkey recipes, and even to thicken up soups. 

            I also found it handy to use in the Instant Pot. I can make these Turkey meatballs, put them in the IP uncooked, pour the sauce in and let them cook. Super handy on a busy day of soccer practice and band meetings. I have even set the delay timer for them to start while we're still out; works wonderfully! I'm all about simple, fast, and crowd pleasing. 

Instant Pot Turkey Meatballs in Gravy

1lb ground turkey

1/2 t garlic powder

1/4 c  chopped onion

1/3 c fresh chopped parsley

1 egg

1/2 c bread crumbs

1/4 t salt

1/2 t pepper

1/4 t basil

1/4 t oregano

In the Instant Pot, spray the bottom and sides with non-stick spray. Add about 1/4c of gravy to the bottom of the pot. Blend all of the ingredients together in a bowl and then roll out 1-inch balls. Place the balls inside the pot, arranging them so as many are on the bottom as possible without forcing or squishing any of them. If you need, you can layer the meatballs. Pour the rest of the gravy on top of the meatballs. 

            Put the lid on top of the Instant Pot and secure it. Make sure the valve is set to "sealing".  Set the pressure cooker function to high pressure for 7 minutes. Once the pressure timer goes off, allow a natural pressure release for 5 minutes before doing a quick release. There's still some pressure so be careful of the steam as it comes out. Remove the lid and stir. Serve with egg noodles, or another broad noodle like campanelle. 

*this recipe also works with brown gravy, which is what's pictured.

Adapted from: Spend With Pennies All Purpose Turkey Meatballs, and Favorite Family Recipes Easiest Instant Pot Meatballs