Category: Food

Posted in Baked goods, Baking, Desserts, Food

Saturday Morning Apple Crumble

Posted on by lmc

This is one of my most favorite times of the year.  The morning temperatures are a bit brisk but not too overwhelming and the afternoon sun shines across the fields of trees bearing copper, red, and gold leaves.  As I sip on my first cup of morning coffee, I enjoy nature’s beauty and feel blessed to live on a hilly country road away from the hustle and bustle of city life.  The comforting quiet of the weekend morning is something I will never take for granted as I plan my day and bake/cook for the upcoming week.

Yesterday, my daughter headed to a local orchard to pick up some piping hot apple donuts and a variety of crisp, ripe apples for a weeks worth of lunches.  I slipped a few of the apples out of the bag to assemble this tasty, crisp dessert. If I’m in a hurry, I often use homemade apple sauce as the base for this recipe but it’s quite quick to pull together which ever way you choose to make it.  Serve with a cup of coffee or a scoop of vanilla ice cream… It doesn’t get any better than this.

 

Saturday Morning Apple Crumble

10 cups apples, peeled, cored and sliced

1 cup sugar

1 tablespoon flour

1 teaspoon ground cinnamon

1 cup old fashioned oats

1 cup + 2 tablespoons flour

1 cup packed brown sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 egg, slightly beaten

1/2 cup butter, melted

Preheat oven to 350 degrees and prepare a 13X9″ pan by spraying with a non-stick baking spray. Place apples in a large bowl, mix sugar, 2 tablespoons flour, and ground cinnamon together, and sprinkle over apples. Let stand so the mixture becomes juicy as water is released from the fruit.

Meanwhile, combine oats, remaining flour, brown sugar, baking powder, baking soda.  Mix in the egg; stir until combined.  Evenly pour apple mixture into baking dish.  Crumble oat and flour mixture evenly over the apples.  Pour melted butter evenly over the top of the assembled dish.

Bake at 350 degrees for 40-45 minutes. Cool slightly before serving.

 

Posted in Canning, Food, Gardening, Home Food Preservation

Sweet and Spicy Pickled Peppers

Posted on by lmc




The first day of fall has hit the Midwestern region and it seems that gardens are producing a bounty of veggies that need to be picked and processed before the cooler temperatures set in.  Once again, a few local growers were kind enough to share an abundance of beautiful produce that was beyond what they could consume.  I was thrilled to see a small bag of assorted hot peppers in the mix.  The orange, red, and green, color combination would make for a beautiful display in canning jars. Because I would only have enough to fill one large jar, I decided to make refrigerator pickled peppers rather than canning them with a water bath method.  This is a quick and simple way to make the great tasting flavor of the peppers last as they sit on the refrigerator shelf and marinate in the sweet and spicy vinegar solution.  Use these peppers to top an Italian salad or to add some flavor to a grilled sandwich. Simply delicious!






Sweet and Spicy Pickled Peppers

2-4 cups sliced peppers

2 cups white vinegar

1⅓ cup water

1 tablespoon canning salt

2 tsp sugar

Canning jar(s) with tight fitting lid(s)

Wash jar(s) with warm soapy water; air dry.  Pack the sliced peppers in jar(s).  Set jar(s) aside.

In a saucepan, combine vinegar, water, salt, and sugar. Stir to dissolve sugar completely.  Bring to a simmer over medium heat.  Remove from heat and let cool.

Pour mixture over the peppers making sure they are completely covered. Twist on a tight fitting lid and store in the refrigerator. As the peppers sit, the flavors will develop. Store refrigerated for 4-6 weeks.





Posted in Baked goods, Baking, Dinner, Food, Grilling

Queso Blanco Chicken and Salsa

Posted on by lmc

On a recent Saturday outing, my family and I stumbled upon a quaint new restaurant in the middle of our town square featuring Mexican cuisine.  As we were seated in the festive dining room, a heaping basket of freshly made chips and salsa was delivered to the table.  Looking over the extensive menu, I was excited to find a chicken dish that seemed fresh and flavorful with simple ingredients.  I immediately requested the dish and continued to munch on the crispy chips and spicy salsa while listening to the sounds of the lively Mexican music streaming through the sound system.  

As we waited for our meal to arrive, we chatted about our desire to visit a local farmer’s market to find lots of fresh produce to make our own salsa when returning home for the day.  

Alas, our meals arrived and as the waitress placed the scrumptious looking dish in front of me, I realized how simple it would be for me to replicate the flavors at home and quickly made a note of all of the items on the plate.  After a lovely meal, we headed out to the farmer’s market located a few short blocks through the town square. We enjoyed a lovely walk through the bustling scene teaming with a variety of fresh vegetables and quickly scooped up the ingredients needed to replicate my chicken dish.  This is how I assembled my own version of the delicious meal…

Queso Blanco Chicken and Salsa

6 chicken breasts

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon garlic powder

1 (15 oz.) jar Queso Blanco Dip

1 1/2 cups Fresh (or store bought) Chunky Salsa (see recipe below)

6 ears corn, shucked and cleaned

2 avocado, sliced

Season chicken breasts with salt, pepper, and garlic powder.  Bake or grill for 30-45 minutes or until internal temperature reaches 165 degrees.  In the meantime, place ears of corn on outdoor grill or indoor grilling skillet, roast until tender.  Slice corn off of the cob.  Season to taste with butter and salt, if desired.  In a microwave safe bowl, heat Queso Blanco Dip until warm and pourable.  To serve, place a chicken breast on each plate, drizzle with Queso Blanco Dip and garnish with fresh cilantro. Next,  add to the plate, a couple of heaping spoons of roasted corn, fresh salsa, and slices of avocado.  Simple and delicious!

Homemade Chunky Salsa

2 cups ripe plum tomatoes, diced 

1/4 cup white onion, chopped

3 tablespoons fresh cilantro, finely chopped

1 1/2 teaspoons lime juice, bottled or fresh

3/4 teaspoon kosher salt (or to taste)

1 small garlic clove, minced

Combine all the ingredients in a bowl.  Cover tightly and refrigerate before serving.



Posted in Baked goods, Baking, Casserole, Food, Low Carb

Low-Carb Taco Casserole

Posted on by lmc

While most households were gobbling up lots of carb-laden snacks and appetizers this past Sunday, we watched the Super Bowl while munching on this delightful Low-Carb Taco Casserole.  I used to make this recipe without the added Doritos chips but I find the crust to be a bit more crunchy and a lot less low-carb tasting… just by added 3 little chips to the mix.  I looked up the  nutritional facts for Doritos and calculated that 11 chips equal 16 grams of carbohydrates so you can do the math to figure how many carbs exist in just 3 crumbled chips. Boy, those chips add a world of difference to the crust.  You be the judge…  It’s totally up to you if you’d like to omit the chips.  …Hope you enjoy this simple recipe that’s packed with flavor!

Low-Carb Taco Bake

For the crust:
4 ounces cream cheese, softened

3 eggs

1/3 cup half & half

1/2 package taco seasoning mix

8 ounces cheddar cheese, shredded

3 Doritos chips, crumbled

For the topping:
1 lb. ground beef
1/2 package taco seasoning

1/4 cup tomato sauce

2 tablespoons green chilies, optional

1/2 cup tomato, diced

8 ounces cheddar cheese, shredded

Preheat oven to 375 degrees.  Grease a 9×13″ baking dish; set aside. 

To make the crust:  Beat the cream cheese and eggs until smooth.  Add the half & half and taco seasoning, mix well.  Spread the cheddar cheese over the bottom of the baking dish.  Spread the egg mixture evenly over the cheese. Sprinkle crumbled Doritos over egg mixture. Bake at 375ºF, 25-30 minutes or until golden brown on the edges.  Let stand 5 minutes.

To make the topping:  Reduce oven temperature to 350 degrees.  Brown the ground beef until no longer pink; drain thoroughly.  Stir in the taco seasoning, tomato sauce and chiles.  Spread over the crust.  Top with diced tomato and shredded cheese.  Bake for 20-25 minutes or until hot and bubbly. Cool slightly before cutting into serving-sized squares.

Posted in Bread, Dinner, Food, Pizza, Skillet Meal

Easy Skillet Pizza

Posted on by lmc



I keep extra loaves of frozen pizza dough on hand for this Easy Skillet Pizza.  Using an old, well seasoned cast iron skillet is the secret to a crispy flavorful crust. Be creative and add your own vegetable favorites and toppings. Give this one a try… I think you’re family will love it. 

Easy Skillet Pizza

2 tablespoons extra-virgin olive oil

1 pound Italian sausage, browned and crumbled

1 pound fresh pizza dough or frozen bread dough, thawed and at room temperature

1 cup your favorite marinara sauce (or 1 1/2 cups crushed, strained San Marzano canned tomatoes)

3 cloves garlic, minced

1 teaspoon oregano

1/2 cups sliced red or green peppers, sliced (optional)

1/2 cup sliced pepperoni rounds (optional)

2 cups mozzarella cheese, shredded

1 tablespoon dried Italian seasonings

1/2 cup grated Parmesan

Preheat the oven to 400 degrees and grease the inside of a 12-inch cast-iron skillet with 2 tablespoons of olive oil.   Place the pizza dough in the center and spread evenly across the bottom edge and 1 1/2 inches up the sides. 

Spread sauce, garlic, and oregano over crust.  Sprinkle browned sausage evenly over the sauce.  Add desired fresh, sliced vegetables and pepperoni, if desired.   Next, add the mozzarella. Sprinkle the Italian seasonings on top. Finish with the Parmesan and drizzle with the remaining 2 tablespoons olive oil.





Place the skillet pizza on the bottom rack of the oven and cook until the edge of the crust is golden brown and crusty, 30 to 40 minutes. Remove and let rest for 5 minutes before serving.



Note: If the crust and toppings start to brown too quickly, cover with a piece of foil and continue baking until cooked through.

Enjoy!



Posted in Baked goods, Baking, breakfast, Cake, Food

Best Banana Cake Ever

Posted on by lmc

During my weekly shopping trips, I usually purchase a load of bananas for quick breakfasts and simple snacks.  By the end of the week, the bright yellow and slightly green fruit has turned to more of a brown and yellow speckled mass of goodness. While some might pitch the ripe bananas in the trash, to me, these gorgeous specimens are best for baking.  The sugar becomes more concentrated and the texture of the banana lends a moist property to scrumptious treats baked in the oven. I often toss the brown fruit into the freezer, skins and all, so that they become even more flavorful and delicious. Just pull the frozen bananas out of the freezer a bit before baking, peel the slightly thawed fruit, mash, and add to your favorite banana based recipes.

Best Banana Cake Ever
1 package yellow or white cake mix (with directed ingredients – eggs, water, oil)
2-3 very ripe bananas, mashed

1 teaspoon baking soda

1 teaspoon vanilla extract

Prepare cake mix according to package directions. Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9×13 inch baking pan. Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees. Bake for 45 minutes to 1 hour. Let cool thoroughly before frosting, slicing, and serving.

Posted in Baked goods, Baking, Bread, breakfast, Food, Gifts, holiday

Sweet Almond Pound Cake

Posted on by lmc

Over the years I’ve baked lots of tasty loaves for friends and co-workers to celebrate the holiday season.  This week is no exception for I’ll be pulling out all of my favorite baking pans and an array of Christmas wrapping paper to start my traditional holiday bake. I usually make an assortment of flavorful loaves… a cinnamon swirl loaf, a poppyseed bread loaf, an applesauce nut loaf, and a sweet zucchini breakfast loaf.  Some of which are made from the carefully shredded and frozen excess garden produce that I tucked away during the late fall months.

This year I have added a simple, delicious recipe to the mix.  This Sweet Almond Pound Cake is moist, dense and full of flavor.  While the directions would have you bake the cake in a bundt pan, you can use the same recipe to make this delicious treat in a basic 9×5″ loaf pan. Sprinkle this baby with a bit of confectioners’ sugar or frost with a drizzle of cream cheese frosting before serving or wrapping.  A sprinkle of red and green candies makes for a festive addition. Give this loaf to those that you would like to recognize during this gift-giving season or place it on the holiday table for family and friends to enjoy.            

…Sending along a wish for the best of health and happiness in the coming year!  Merry Christmas and Happy Holidays from Simply Made Kitchen and Crafts!


Sweet Almond Pound Cake

1 package white cake mix

1 (3.4 oz.) package vanilla instant pudding and pie filling   (the coconut flavor works well too!)

4 large eggs

1 cup water

⅓ cup vegetable oil

1 tbsp. almond extract

Preheat oven to 350 degrees.  Grease and flour 10″ Bundt pan. Combine cake mix, pudding mix, eggs, water, oil and extract in large bowl. Beat for approximately 2 minutes. Pour into prepared pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool cake for 10-15 minutes.  Carefully remove from pan and cool completely. Dust with sifted confectioners’ sugar or frost with your favorite cream cheese frosting.

Posted in appetizers/snacks, Baked goods, Baking, Food, Gifts, holiday, Homemade Mixes, Kids in the Kitchen

Honey Nut Snack Mix

Posted on by lmc

By popular demand, I am posting one of my all-time favorite snack mix recipes.  It never fails, whenever I make this mix, I am always asked for the details of the recipe.  During the holidays, I usually pack this lip-smackin’ snack into decorative jars to pass along as a homemade gift from the kitchen.  Light, buttery, and full of that scrumptious honey flavor, this sweet treat is a winner.  Make a big batch and keep a watchful eye as it cools on the kitchen counter.  The mix has a tendency to disappear as the minutes tick by … Irresistible!



Honey Nut Snack Mix

6 cups Chex or Crispix cereal

1 1/4 cups mini pretzels

1 cup nuts (peanuts, lightly chopped pecans, or lightly chopped walnuts)

1/3 cup butter or margarine

3/4 cup firmly packed brown sugar

1/4 cup honey

1 teaspoon vanilla

Coat a 13×9″ pan with cooking spray.  Add cereal, pretzels, and nuts; set aside.

In a large saucepan, combine butter, brown sugar, and honey.  Over medium heat, bring the mixture to a boil and continue to boil for 5 minutes, DO NOT STIR.  Remove from heat and stir in vanilla. Carefully pour the hot syrup over the cereal mixture, stirring until well coated.  

Bake at 250 degrees for 1 hour; gently stirring every 15 minutes to distribute the syrup evenly over the mix. Let cool on cookie sheets lined with parchment or wax paper.  Store in an airtight container.

Recipe adapted from “The Family Table” by Brenda Hyde

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Food

Honey and Oat French Toast

Posted on by lmc

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This weekend we visited campus to watch our daughter M run in the Purdue Half-Marathon.  The campus came alive early even though the sun hadn’t quite risen and the unseasonably cool air blanketed the town.  After the race began and all of the runners had left the parking lot, my husband and I headed into Lafayette for a bite to eat and to visit the farmer’s market.  We also wanted to cheer on the runners as they made their way to mile eight around the center of town.  

It’s a delight to visit the early morning market in Lafayette.  We made our way around to the booths picking up lots of freshly picked produce, earthy wholesome breads, and enormous honey crisp apples.  Right on schedule, M and others ran along side the market and we were able to get a few good pictures as she made her way back to campus.  



After the race, I shared my bounty with M as she lives in an apartment and always welcomes fresh organic produce for her weekly menu.  I asked her if she would like me to make her some French toast while she showered and changed into comfy clothes.  I had purchased two loaves of hearty whole grain bread that I would cut into thick slices for the dish.  Looking through her cabinets, I found that she had lots of savory spices but none that would work with the French toast.  I have always been a resourceful gal so I opened up one of her peach flavored tea bags (organic peach cobbler) and poured some of the mixture into the eggs.  I thought the peach flavor would pair well with the almond milk. 



 M also had a cylinder of rolled oats on the shelf so I opted to coat the bread to add a toasted crunchy texture.  A drizzle of honey added just the right touch of flavor to the finished product.  

Honey and Oat French Toast

6 thick slices whole wheat bread

4 eggs

2/3 cup almond milk

1/2 teaspoon flavored loose tea ( I used organic peach cobbler spiced tea)

3/4 cup rolled oats

Honey

In a shallow bowl or baking pan, beat together egg, milk, and desired spiced tea. Pour the oats into a separate baking pan, set aside. Heat a lightly oiled griddle of skillet over medium-high flame. Dunk each slice of bread in egg mixture, soaking both sides. Then coat the slices with oats.  Place in pan, and cook on both sides until golden. Drizzle with honey.  Serve hot.

M is planning a Halloween Party for her residents as she is a Resident Assistant so we made our way to the pumpkin patch to purchase pumkins later in the day… What a great time we had visiting Purdue this weekend.





Posted in appetizers/snacks, Baked goods, Food, Homemade Mixes

Sweet and Spicy Roasted Nuts

Posted on by lmc



As the cool winds blow down the length of Lake Michigan, they usher in autumn showers and chilly temperatures.  This weekend we are experiencing “lake effect rains” and the cooler temperatures have me searching through my files for all of my favorite “comfort food” recipes. 

This irresistible snack is great for a fall tailgate party or family get-together.  Roasted cashews mixed with a blend of sweet and spicy ingredients make this crunchy finger-food hard to resist.  Nearly everyone that has tried these spiced nuts find them irresistible.  Make a couple of batches because they’re usually gobbled up rather quickly.

Sweet and Spicy Roasted Nuts

1 1/2 lbs. cashew nuts

1½ tablespoons butter, melted

2 tablespoons fresh rosemary, finely chopped

2 teaspoons brown sugar 

½ teaspoons cayenne pepper

2 teaspoons sea salt

Preheat oven to 375 degrees.  Spread cashews in a single layer on a jelly roll pan.  Roast the cashews for 8 to 12 minutes, or until lightly toasted and golden brown. 

Meanwhile, in a large mixing bowl, combine fresh rosemary, brown sugar, cayenne, and salt; add melted butter, mixing well.Remove the nuts from the oven and carefully add hot cashews to the spice mixture.  With a large spoon or spatula fold in the nuts to completely coat with the spice mixture. Cool cashews in a single layer on a piece of foil or parchment. Serve warm or  transfer to an airtight container and keep at room temperature for a few days.

(adapted from the Food Network)