Tag Archives: food blogger

Glazed Cinnamon Sugar Apple Fritter Bread

I do not think that this needs a hefty introduction.  I mean, heck, entire candle lines were built around the scent that will come from your oven…

The above being said, this will make your family happy and your neighbor’s jealous on the smell alone.  Really, what says comfort and Fall more than apples, cinnamon and brown sugar?  Exactly.

So, on your next breezy, crisp and possibly rainy day, bake up a batch of this apple bread and take in the praises from your loved ones. xoxo

The Starting Lineup

  • 1/2 cup light brown sugar
    2 teaspoon ground cinnamon
    2/3 cup granulated sugar
    1/2 cup butter, unsalted, softened
    2 eggs 
    1 1/2 tsp vanilla extract
    1 1/2 cups all-purpose flour
    1 3/4 tsp baking powder
    1/2 cup milk
    2 apples, peeled and chopped , mixed with another 2 Tbsp granulated sugar, 1 Tbsp brown sugar and 2 tsp cinnamon *I used both green and red apples, but feel free to use what you prefer.

Glaze Topping

  • 1/2 cup of powdered sugar
    1-3 Tbsp of milk, depending on thickness of glaze desired

*Chopped walnuts or pecans, optional and encouraged!

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Preheat the oven to 350 degrees and spray roughly a 9×5 loaf pan with nonstick spray.  Prepare your peeled and chopped apples tossed in the cinnamon-sugar according to the above listed ingredients (2T/1T/2t).

In a small bowl, mix together the 1/2 cup of brown sugar and 2 tsp cinnamon.  Set aside.

In a large bowl (or a KitchenAide mixer), beat the granulated sugar and softened butter together until creamy with an electric mixer.  Next beat in the eggs, one by one, followed by the vanilla extract.

Next, whisk together the flour and baking powder and add in to the creamed butter and stir will well combined.  Finally, mix in the milk till the batter reaches a smooth consistency.

To your prepared loaf pan: pour 1/2 of the batter to the base of the pan, followed by 1/2 of your spiced and chopped apples and lastly, 1/2 of the brown sugar/cinnamon mixture.

REPEAT with the remaining half of ingredients.  With the tip of a butter knife, insert straight down into loaf pan, without scraping the bottom, and give a slight swirl throughout. *This will not only make it “pretty” but will incorporate the flavors throughout.

Place the pan into your preheated oven for at least 60 minutes, or until a toothpick comes out clean.  *In one of my oven’s, this needed to bake for closer to 80 minutes before toothpick was clean, FYI.

Allow to sit out for about 20 minutes, transfer to a serving platter, then drizzle the prepared glaze overtop!

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Baked Spaghetti Pie

Back when we lived in hot and sunny Arizona, we would frequent a certain Italian food joint that was close to our home.  However, it wasn’t the close proximity that made us end up there, it was my husband’s love for their Baked Spaghetti that brought us.

Fast forward years and years and he still spoke of it…so I began to give it a whirl!  With much success, I give you my version which in using a spring form pan, gives many ooh’s & ah’s at dinnertime!  Looks quite impressive for such an easy recipe!

*If you do not have a spring-form, this recipe works just as well in a casserole dish or deep dish pie pan! 🙂

**Feel free to add in/change ingredients to suit your tastes and what you may have in your pantry and fridge!  I.e. Italian sausage, mushrooms, bell peppers, different cheeses, maybe no meat at all!

The Starting Lineup

  • 16oz spaghetti noodles (boiled 8-9 minutes/drained)
  • 24-32oz jar marinara sauce
  • 1 1/2 pounds ground beef
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 container ricotta cheese
  • 2-3 cups mozzarella cheese, shredded
  • 1 tsp Italian seasoning blend
  • 2 eggs, beaten
  • 1/3 cup parmesan cheese, shredded/grated
  • 1 Tbsp extra virgin olive oil
  • Fresh basil, torn (optional garnish)

Start by preheating your oven to 350 degrees.  Bring a stock pot of salted water to a boil (for the noodles) while you have a large skillet browning the ground beef with the chopped onions, minced garlic and olive oil.  *Feel free to add a pinch of salt and Italian seasonings of your choice if desired.

Once the noodles have finished (slightly under cook them at about 8-9 minutes, as they’ll finish in the oven), drain and toss in a large bowl with the beaten eggs, parmesan cheese and teaspoon of Italian seasoning.  Set aside.

As the ground beef becomes browned, pour in the marinara sauce of your choosing and stir together.

Now I used a lightly greased 10″ Spring-form pan for this (what you would typically make a cheesecake in), however, you can also use a deep dish pie tin, a 2-quart casserole dish, etc.  Just make sure to spray with a bit of non-stick.  **With the spring-form pan, I wrapped the bottom in foil just to ensure no leakage, which I didn’t have anyway.

First layer in the egg coated noodles and then top with dollops of the ricotta cheese.  Pour the meaty red sauce overtop, finally topping with the shredded mozzarella cheese.   Place your prepared spaghetti pie, covered, into the oven for 30 minutes.  Remove the foil cover and let bake another 10 minutes.

Once finished baking allow to rest for a good 5 minutes before slicing into.  If desired, top with a bit more parmesan cheese and freshly torn basil.  Enjoy!

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Loose Meat Philly Sandwiches

Philly sandwiches are delicious, plain and simple.  Trying to find an authentic Philly or even an unauthentic one for that matter can prove challenging.  Now my version here obviously falls into the “unauthentic” grouping, but it still carries that fantastic ooey-gooey, beefy, cheesy flavor throughout AND if you’re feeling old-school, than feel free to top with a dollop of Cheez-Whiz!  Now THAT up’s the legit’ness! 😉

*Plus, it’s much, much cheaper and easier than using rib-eye steak and can spread out for a family dinner or gathering!

The Starting Lineup

  • 1lb ground beef
  • 2 Tbsp butter
  • 1/2 yellow onion, diced
  • 1 green bell pepper, chopped
  • 8oz mushrooms, sliced
  • 1 cup beef broth
  • 1 Tbsp cornstarch
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp ketchup
  • Pinch each of kosher salt and black pepper
  • 8oz package of provolone cheese slices
  • 8 pack of hamburger buns/rolls
  • Cheez-Whiz (optional)

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In a large (cast-iron preferably) skillet, cook your ground beef until a deep brown crust occurs.  Next, you will carefully break apart, not too much to wear it crumbles, but is in rather larger chunks.  Again, cook these pieces to another deep brown crust.  Transfer the beef to a medium size bowl and set aside.

To the same skillet you cooked your beef in (you can leave most if not all of the grease), add in the butter along with the chopped, diced and sliced onions, bell peppers and mushrooms.  Let these veggies sit and brown for about 2 minutes, stir and let brown another 2 minutes.

Add your cooked ground beef back into the pan with the sautéed vegetables.

Meanwhile,  in the same bowl your cooked beef was in, pour in the beef broth and cornstarch and whisk together.  Pour this mixture into the skillet along with the Worcestershire, ketchup, and the salt & pepper.  Stir together and simmer for 5-7 minutes (liquids start to dissipate).

Next, cover the entire top of the beef mixture with the provolone slices.  Allow to sit for about 1-2 minutes, until cheese looks “melty” and the gently and thoroughly stir all together.  The cheese will help keep the loose beef and veggies together on your rolls…and be oh so gooey!!

Finally, I like to toast my rolls or buns just a bit and using a slotted spoon (please use a slotted spoon or else you’ll be eating your sandwich with a fork..which is ok too) and scoop a hefty amount onto the bottom bun.  Finish it off with the crusty top half and a napkin! 😉  ..maybe some seasoned French fries and dipping sauce as well.  Enjoy!

Loose Meat Philly Sandwiches

Slow Cooker Loaded Potato Cheese Soup

Growing up in my home, my parents and I being from the mid-west, comfort food was key.  Warm soups, braises, steak and potatoes, you get the idea…Yes, even in the hot Arizona desert, I knew I was at the right address when the smell of meatloaf waft towards the drive as the street lights turned on.

Now, when we did have the occasional dinner out, we loved Marie Callendars.  Remember that place?  It has since closed so, so many of its doors that it makes me literally sad.  So many memories growing up eating their comforting dinners after cheer and football practices, dance recitals, a great report card…which was always followed by one of their fantastic slices of homemade pie!  *Sorry Marie, I love you but your frozen meals and pie do not hold a candle to your restaurant staples I enjoyed as a child.

That All being said, I was apparently craving my comfort food!  The warm, always delicious potato cheese soup I would just short of lap up from Marie’s salad bar was on my mind.  Now they didn’t garnish theirs as I do mine (I win here), but the flavor is so close that I no longer have to mourn my childhood chain restaurant…well, that is until I figure out their Frisco Burger and Lemon Cream Cheese Pie.

*I really recommend buying chicken STOCK vs chicken broth.  It’s just a bit more in cost but thousands more in flavor!

The Starting Lineup

  • 5-6 large russet potatoes, peeled and cut into 2″ chunks
  • 1/2 yellow onion, diced
  • 2 stalks celery, sliced
  • 2 cloves garlic, finely minced
  • 2 1/2 cups chicken stock
  • 2 cups heavy cream
  • 2 cups shredded cheese (I love Velveeta’s new original shredded)
  • a HEFTY pinch of kosher salt and a pinch of pepper

Garnish

  • Bacon, cooked and crumbled
  • Green onions, sliced
  • Shredded cheddar cheese (I love Velveeta’s new shredded Cheddar)

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Spray your slow-cooker with a bit of non-stick spray.  Next place in the peeled chunks of potatoes, diced onions, sliced celery and minced garlic.  Pour the chicken stock directly over top and add in that salt and pepper!  (The stock will not fully cover the potatoes..and that’s perfect!)

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Cover and set to low for 8 hours!  ..here is where you head off to work, tend to the home and loved ones or take yourself a nap and relax!

About 30 minutes before you’re ready to eat you will remove the lid of the now tender potatoes and with a potato masher, mash away!  I like to leave a bit of chunks in mine however for texture.

To this, stir in the heavy cream along with the 2 cups of shredded cheese.  Replace the cover and allow to come back up to heat (20-30 minutes).

While it is heating, if desired, crisp up some bacon and slice the green onions and shred your cheddar (if not pre-shredded).

Ladle into large bowls (trust me…no need to get up for seconds when you have a big bowlful!) and top with your favorite garnishes!  Serve alongside warm crusty bread with softened butter and you will have you and your family quite the comfort meal!

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Cheesy Jalapeno Bacon Brussels

Well, we’re under a tornado watch here in Texas.  Ah the beauty of Spring in the south, right?  That all being said, I’m not really keen on taking my boys and I outside to play this fine afternoon, so I figured it was time to update my other love.  My food blog.

This spin on one of my favorite recipes by Lisa Fain, aka The Homesick Texan, will even have your “I loathe Brussels sprouts” friend’s socks knocked right off!  I’m not kidding…I am a Libra and I do not lie, I am fair and loyal and tell no tales.  It’s damn good!

So next time you see those intimidating sprouts waiting for your approval and love in your local supermarket, please do your dinner party and that loathing friend a favor.  It’s easy, unique and impressive.  It’s Cheesy Jalapeno Bacon Brussels Sprouts!

*If you do not have a cast iron pan, pour the mix into a broiler proof baking dish prior to placing in the oven. 

**You can remove the seeds and pith from the jalapeno if desired…but I always ask, “why??” 😉

 

The Starting Lineup

  • 2 lbs Brussels sprouts, trimmed and halved/quartered
  • 8 slices bacon, cooked and crumbled (1 Tbsp grease reserved)
  • 1 clove garlic, minced
  • 2 jalapenos, minced
  • 2 Tbsp butter
  • 2 heaping Tbsp. flour
  • 2 cups whole milk
  • 8oz pepper jack cheese, shredded
  • 4oz cheddar cheese, shredded
  • a  hefty pinch each of salt, pepper, cayenne and cumin

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Begin this tasty side dish by crisping up your bacon, while also bringing a stock pot of salted water to a boil.

Once the water has begun to boil, add in the prepared Brussels sprouts (stems trimmed and halved or quartered) and let cook for 6-7 minutes.  Once tender, pour into a colander and run cold water over to stop the cooking.  *Also set aside the now cooked bacon.

Preheat your ovens broiler and place a rack about 6″ from the top.

In a 10-inch cast iron skillet on low heat, melt the butter along with the reserved bacon grease.  Add in the minced jalapenos and let sweat down for 2 minutes, followed by the minced garlic for the last 30 seconds.  Next, add in the flour and whisk for about 1-2 minutes till browned and then pour in the whole milk while, again, continuously whisking.  Stir ever so often for the next 5-7 minutes as the mixture thickens.  Careful not to let it come to a boil.

Stir in 1/2 of the shredded cheese and the spices.  Keep stirring allowing for the cheese to turn into a real gooey cheese sauce.  Make sure to taste test here; I always add a bit more salt and cayenne than you may think needed.  Next fold in 3/4th of the cooked bacon and the par-cooked Brussels.

Sprinkle the remaining 1/2 of shredded cheese all over top of the Brussels and place under the broiler for 2-3 minutes.  Careful to watch closely and do not let burn!  Every oven is so very different!

Once browned and bubbly, remove, sprinkle with the remaining bacon crumbles and allow to rest for a few minutes..it is hot!!

Serve warm and ENJOY folks!!

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Sausage Waffle Dippers

Sunday: a day of rest and brunch.  Yep, that pretty much sums up my perfect last day of the week.  *I know, I KNOW…on a calendar it is technically the first day of the new week,  but no one I hang with really believes that.  

My brunch varies, we’re often with a cheesy omelette or quiche or eggs Benedict, but this particular day was for the kids..the kid in all of us!  My lil boys, being lil boys, love pancakes, waffles, sausage, bacon..you get the picture.  Good ol’ American breakfasts.  They also LOVE to dip their food and I just happened to have these handy wooden skewers in the pantry (I have zero idea what I originally bought them for, but they fit the bill here) that needed some use out of them.  Combine a few pantry staple ingredients and you may just be deemed parent of the year!  Well at least for today..at breakfast time..

*I did use pancake/waffle mix..but I must be honest.  Homemade waffle mix would be better..though I doubt your kids will really notice, nor care.

The Starting Lineup

  • Waffle mix (store bought or homemade)
  • Sausage links, cooked
  • Wooden skewers
  • Syrup, to dip

**The vegetable oil was needed for the pancake/waffle mix per instructions.


Spray your waffle iron with non-stick spray if necessary and heat to medium heat.

Prepare your store bought OR homemade waffle batter and cook your sausage links through if they’re not already precooked.  *Mine were precooked, but I recommend still warming up for a minute or two in a pan, microwave or even on the skewer in the waffle iron before you add the batter.  I also made a double batch of waffle batter per my box for this.

Thread the cooked sausage links onto your wooden skewers individually.  Pour 1/2 of the waffle batter onto the bottom grid of your waffle iron and then immediately place the skewered sausage links over the batter, letting the ends of the sticks hang over the waffle iron side.  Pour remaining batter over top the sausage and close lid.  Cook 5 minutes or until your waffle maker deems them golden brown!  

See them sticks hanging out the side??

Carefully remove from the waffle maker (hot!!!) and cut each waffle in half/so that each serving has a skewered sausage.  Serve alongside warm syrup for dipping, enjoy!!

*Any leftover batter I had, I made extra waffles with no sausage..I have to say though, the adults even dug into the dipping variety! 

Bang Bang Popcorn Shrimp Tacos

Bang-Bang Sauce:  It is traditionally a spicy, creamy sauce that accompanies street vender chicken in the Szechwan region of China.  Here in the states though, myself and a few notable restaurants serve it with chicken OR shrimp and consume it in taco form.  Tacos make everything delicious right?  They sure make my world go ’round!  (Tip: on a low-carb mission??  Make lettuce wraps with these bad boys!)

Also, let me make this clear…frozen products can be your friend and make your life so, so much easier!  (Did you know that unless you’re buying your seafood from a real deal fish monger, it’s packaged frozen before being sent to your favorite grocer?  Is it fresh?  Of course..I hope..but it’s still like the frozen section, just now thawed.).

That PSA being said (public service announcement for those not in the know), just go with me on this recipe and it’s ingredients.  I for one may skip our traditional Mexican fare this next “Taco Tuesday” and once again tantalize my loved ones taste buds with this sweet-heat, crunchy version!
The Starting Lineup

  • 1 package frozen popcorn shrimp (I.e. Gorton’s)
  • Corn tortillas, warmed
  • Green onions, sliced

Slaw

  • 1 1/2 cups shredded red & green cabbage
  • 1/4 cup mayonnaise 
  • 1/4 cup sour cream
  • 3 tbsp rice wine vinegar 
  • 1 jalapeño, seeded and minced
  • 1 clove garlic, minced
  • Juice of 1 lime, plus zest
  • Pinch of salt

Bang Bang Sauce

  • 1/4 cup Thai Sweet Chili Sauce
  • 2 Tbsp Sriracha
  • 2 Tbsp mayonnaise 
  • 1 1/2 Tbsp honey
  • Pinch of salt



Preheat the oven to package directions and line a baking sheet with foil.

In a medium size bowl, combine all of the slaw ingredients and toss to combine.  *Give a taste..does it need more salt?  Need more vinegar for tang?  You know your family’s taste buds.  Cover with plastic wrap and set aside (place in the refrigerator if you’re making it in advance).


In a small bowl, whisk together all of the “Bang Bang Sauce” ingredients.  As I stated above, if you like more heat (like myself) add a bit more sriracha.  More sweet?  A tsp more honey.  Cover and set aside.


By now the oven should be hot and ready! Place the baking sheet of popcorn shrimp into the oven and bake according to package directions. While the shrimp is baking, heat the corn tortillas on a NON-oiled pan and keep warm.

Assembly time!!  On your warmed and slightly charred tortilla, place about 4-5 pieces of shrimp down the center and top with the slaw, a hefty drizzle of the Bang Bang Sauce and the chopped green onions.  *We like to serve ours alongside cilantro & lime coconut rice, a perfect compliment!

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