Mom’s Apple Crisp

Published on by carol lou Category: Desserts, Recipes

I cannot believe I have not posted one of my mom’s favorite recipes. It is peak apple season and I had a bag of Granny Smith apples and decided it was the perfect fall day to make Mom’s Apple Crisp. I went to the blog to find her recipe, since I was sure I had shared and posted it previously. Well, to my surprise, I had not posted one of our family favorites. This was a staple growing up and the aroma in the kitchen is amazing when this is baking. My mom was an expert pie maker, but when short on time and looking for a quick to prepare apple recipe, she always made our favorite apple crisp.

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Mom’s Apple Crisp

Servings 6

Ingredients

  • 5 tart apples
  • 1 tablespoon lemon juice
  • 1/2 cup flour
  • 1/2 cup brown sugar, firmly packed
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/3 cup dried cranberries (optional)
  • 4 tablespoons butter
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat oven to 375 degrees. Lightly butter a 8-inch square baking dish. Pare, core, and thinly slice the apples, arrange in prepared pan. Sprinkle the apples with the lemon juice. Spread the dried cranberries over the apples. Combine the flour, brown sugar, salt, nutmeg and cinnamon. Add the butter and with a fork or pastry blender, combine until the butter is cut into small pieces and the mixture is crumbly. Stir in the walnuts. Spread the crumb topping over the sliced apples. Bake 30 – 35 minutes, or until golden brown and bubbly. Serve warm with ice cream or whipped cream.

Interesting Find – Rotisserie Chicken Rub

Published on by carol lou Category: Interesting Finds

When we were in Napa, CA a few years ago, I stumbled upon this small dried herb shop, Whole Spice, in the Oxbow Public Market in downtown Napa. I purchased a small bag of their Rotisserie Chicken Rub. When we returned a year later, I bought a large bag of their Rotisserie Chicken Rub. This year, travel is limited so I went online and bought a jumbo container of their Rotisserie Chicken Rub. There are some things that I find that I just can’t live without in my kitchen. This herb blend is one of them. It is so delicious on chicken, all I do is sprinkle this rub over a whole chicken or chicken pieces, skin on, and bake them. Or I sprinkle on boneless skinless chicken breasts rubbed with a bit of olive oil and grill them. No matter how I use it, it is one of my favorites and definitely a delicious Interesting Find!

Pasta Carbonara for Two

Published on by carol lou Category: Main dishes, Recipes

There are many days that I am looking for a quick to prepare dinner for two. After a long day at work, a quick trip home and then dropping off a car at the dealer for a routine check-up, I was totally uninspired to make a labor intensive meal. Pasta Carbonara it was – perfect for two and very quick to prepare. The perfect ending to a very busy day.

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Pasta Carbonara for Two

Servings 2

Ingredients

  • 2 slices thick cut bacon, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 cup frozen peas
  • 1 cup grated Parmesan cheese
  • 8 oz. spaghetti
  • 2 eggs

Instructions

  1. Bring a saucepan of salted water to a rolling boil and cook pasta 8 – 10 minutes until tender. Place colander in sink with the frozen peas in the colander. Combine the eggs and cheese, mix well and set aside. In a large saucepan heat the olive oil over medium heat, add the bacon and cook until just crisp, add the garlic and saute for one minute. Turn off heat. When pasta has finished cooking, reserve 3/4 cup hot pasta water. Drain the pasta over the peas. Drain well and add to the saucepan with the bacon. Toss the pasta and peas with the bacon and garlic. Mix well so all of the strands are coated. Slowly pour a bit of the pasta water into the eggs while stirring, continue to add hot liquid until the eggs are warmed, pour eggs into the pasta mixture – toss until well combined. The hot pasta will cook the eggs – by adding small amounts of the hot water to the eggs, this will prevent scrambling the eggs when adding to the hot pasta. Slowly add small amounts of the remaining hot pasta water (you probably will not use the entire 3/4 cup of water) to pasta to create a creamy sauce. Toss well. Top pasta with additional cheese, if desired.

Chocolate Chip Banana Muffins

Published on by carol lou Category: Breads, Breakfast, Recipes

For a few days now, three ripe bananas have been staring at me every time I walk past them in the kitchen. Each day, I said it is time to bake with bananas. Well, today I brought out mom’s recipe box and made her Chocolate Chip Banana Muffins. They are extremely moist, easy to make and they freeze extremely well. Perfect on those busy and frantic days, you can always pull these delicious muffins out of the freezer for breakfast, lunch or any time of day – they are delicious!

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Chocolate Chip Banana Muffins

Servings 18

Ingredients

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • 12 oz. semi sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees, Line muffin cups with paper liners. Mix the flour, baking soda and salt together. Cream the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs and vanilla extract. Add the bananas and mix well. Stir in the dry ingredients until well incorporated. Stir in the chocolate chips. Spoon into the muffin cups. Bake for 20 minutes or until golden brown

Truffle Tots with Garlic Truffle Aioli

Published on by carol lou Category: Recipes, Vegetables

I had a bag of tater tots in my freezer and decided it was time to make these gems into Truffle Tots. Out came my white truffle oil, Parmesan cheese, and a few other quick to prepare ingredients. I think you will agree, Truffle Tots are hard to resist, especially with the Garlic Truffle Aioli. A great accompaniment to any grilled protein.

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Truffle Tots with Garlic Truffle Aioli

Servings 6

Ingredients

  • 1 32 oz bag frozen tater tots
  • 1/2 cup finely grated Parmesan cheese
  • 3 1/2 tablespoons white truffle oil, divided
  • 2 tablespoons finely minced Italian parsley
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 1/2 teaspoon minced garlic
  • 1 teaspoon fresh squeezed lemon juice
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Preheat oven as directed on tater tots package. Line a baking sheet with foil and lightly grease. Place tots on baking sheet and bake as directed on package. While the tots are baking mix the aioli – mix together 1 1/2 tablespoon truffle oil, mayonnaise, sour cream, garlic, lemon juice and pepper. Mix well and refrigerate. Mince the parsley and place in a medium bowl large enough to toss the tots in. When the tots are finished cooking and golden brown, toss in the bowl with the remaining 2 tablespoons of truffle oil, Parmesan cheese and parsley. Serve immediately with aioli.

Today (August 4, 2020) is National Chocolate Chip Cookie Day!

Published on by carol lou Category: Desserts, Recipes

I could not let this day pass without passing along my Mom’s Chocolate Chip Cookie recipe. I have tried numerous other cookie recipes and we always comment that Mom’s Chocolate Chip Cookie recipe is the best. Warm chocolate chip cookies with a glass of milk – what a treat!

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Make Now/Bake Later Chocolate Chip Cookies

Ingredients

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup shortening
  • 1 cup light brown sugar, packed
  • 1/2 cup dark brown sugar, packed
  • 2 teaspoons vanilla
  • 2 large eggs
  • 1 12 oz package semi-sweet chocolate chips

Instructions

  1. Mix flour, baking soda and salt together.  In a mixing bowl, beat butter, shortening and sugars.  Add vanilla and eggs, one at a time.  Mix well.  Add flour mixture and mix until all of the dry ingredients are well incorporated.  Stir in the chocolate chips. Drop batter by 1/4 cup scoops on a parchment lined baking sheet (I use a cookie scoop), lightly flatten each cookie with the back of a spatula, freeze dough for 1 hour.  Remove from freezer and place dough balls in a zip top freezer bag and return to the freezer.

    When you are ready to bake the cookies. Preheat your oven to 375 degrees. Place the amount of cookies you want to bake on a parchment lined baking sheet and let thaw on the baking sheet for 30 minutes prior to baking. Bake the cookies for 10-12 minutes.  Remove from the oven and let the cookies rest on the baking sheet for 3 minutes, Time to enjoy delicious warm chocolate chip cookies.

Fried Green Tomatoes with Pimento Cheese Fondue

Published on by carol lou Category: Recipes, Vegetables

We recently traveled to Greenville, SC and had a marvelous dinner in town. One of the stand-out appetizers was Fried Green Tomatoes with Pimento Cheese Fondue. It was so good, I wanted to try my hand at making a similar version. A real Southern treat.

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Fried Green Tomatoes with Pimento Cheese Fondue

Servings 4

Ingredients

  • Pimento Cheese Fondue
  • 6 oz. shredded cheddar cheese
  • 4 oz. cream cheese
  • 1/4 cup mayonnaise
  • 1/4 cup diced pimento
  • 3 tablespoons heavy cream
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Fried Green Tomatoes
  • 1 egg, lightly beaten
  • 1/3 cup buttermilk
  • 1/2 cup flour, divided
  • 1/3 cup cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 green tomatoes, cut into 1/3 inch slices
  • canola oil

Instructions

  1. For the Pimento Cheese Fondue – combine all of the ingredients in a small saucepan, over medium heat, stir until all of the cheese has melted and the mixture is creamy. This will take 5 – 8 minutes.

    Fried Green Tomatoes – slice tomatoes into 1/3 inch slices. In three shallow bowls place the following

    1. 1/4 cup flour

    2. egg, slightly beaten mixed with the buttermilk

    3. remaining flour, cornmeal, salt and pepper

    Dredge the tomato slices in the flour, then the egg mixture, then the cornmeal mixture. Let dry slightly while the oil is heating on a wire rack. Heat approx. 1/4 – 1/2 inch of canola oil in a heavy saucepan, I used my cast iron skillet. Heat oil to 375 degrees. When the oil has come to temperature, fry tomato slices for 2 minutes on each side. Remove and drain on a paper towel lined cooling rack. Season with salt. ( Depending on the size of your green tomatoes – my 3 green tomatoes yielded 9 slices )

    Serve warm fried green tomatoes with pimento cheese fondue.

Butterscotch Pudding with Brown Sugar Glazed Bacon

Published on by carol lou Category: Desserts, Recipes

Every once in awhile, I love to combine two unlikely ingredients. This time it was dessert with the touch of Brown Sugar Glazed Bacon. I have always loved Butterscotch Pudding and this time adding the bacon topping was an especially good addition. Always fun to surprise guests with an unexpected combination.

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Butterscotch Pudding with Brown Sugar Glazed Bacon

Servings 6

Ingredients

  • 4 slices bacon
  • 2 tablespoons brown sugar
  • PUDDING
  • 3/4 cup brown sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup evaporated milk
  • 2 cups milk (I use 1% milk)
  • 3 egg yolks, lightly beaten
  • 3 tablespoons butter
  • 1 1/2 teaspoons vanilla extract
  • whipped cream, for topping

Instructions

  1. Preheat oven to 425 degrees. Line a baking sheet with foil and lay the bacon pieces on the foil. Bake for 10 minutes, remove from the oven and drain the grease. Spread the 2 tablespoons of brown sugar evenly over the bacon, return to the oven and bake an additional 5 minutes or until crisp (watch carefully). Remove bacon from the oven and drain on a paper towel. When cool, finely chop and set aside.

    In a medium saucepan, combine the brown sugar, cornstarch and salt. Whisk in both milks, and cook over medium heat until thickened and bubbly, stir constantly. Continue to cook and stir for 2 more minutes. Remove from the heat, stir a few tablespoons of the hot mixture into the egg yolks to temper the eggs. Then pour the egg yolk mixture into the hot pudding, cook and stir an additional 2 minutes. Remove from the heat and add the butter and vanilla, stir to combine. Cool slightly and then pour into serving dishes. Put plastic wrap directly on the top of the puddings to prevent a skin from forming. (I served mine in small canning jars). Refrigerate at least 2 hours. Just prior to serving – top with whipped cream and brown sugar glazed bacon.

Grilled Cherry Tomato Compote

Published on by carol lou Category: Appetizers, Recipes, Vegetables

When the grill is roaring it is a perfect time for Grilled Cherry Tomato Compote. These tomatoes are just delicious spread on toasted crusty bread. Perfect as an appetizer or side with your favorite grilled meat, fish or seafood.

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Grilled Cherry Tomato Compote

Servings 4

Ingredients

  • 1 pint cherry tomatoes
  • 2 tablespoons olive oil
  • 1/3 cup cold butter
  • kosher salt
  • fresh torn basil leaves
  • grilled crusty bread slices

Instructions

  1. Place the tomatoes in a grill ready pan – add the olive oil and toss. When your grill it hot – place the pan on the grill and cook the tomatoes 10-12 minutes, stirring occasionally, until the skins have burst and the tomatoes are soft. Remove the pan from the heat, stir in the butter until melted, sprinkle with salt and top with fresh torn basil leaves. Serve with warm grilled crusty bread. To make the crusty bread – I simply sliced a baguette diagonally, brushed one side with olive oil, and toasted on the grill.

Upside Down Baked Orange French Toast

Published on by carol lou Category: Breakfast, Recipes

This recipe gives you the opportunity to bake an entire pan of french toast and have it ready when you are. No more flipping and turning french toast piece by piece. It also has a wonderful orange sugar glaze when it comes out of the oven – syrup is optional! A wonderful morning taste treat.

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Upside Down Baked Orange French Toast

Ingredients

  • 1/4 cup butter
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons grated orange rind
  • 4 eggs, slightly beaten
  • 2/3 cup orange juice
  • 8 slices of bread (I like to use brioche)
  • powdered sugar

Instructions

  1. Preheat oven to 325 degrees. Combine sugar, cinnamon and orange rind in a small bowl. In a shallow bowl, combine the eggs and orange juice. Melt butter in a 10 x 15 jelly roll pan. Sprinkle sugar mixture evenly over the melted butter. Dip bread in egg misture, soaking well, and arrange on top of the butter/sugar mixture. Bake for 15 – 20 minutes, watch carefully. Remove from the oven and carefully lift each piece out and flip over onto each plate. Dust with powdered sugar.