Saturday, August 27, 2011

Apple Pie Bundles

These Apple Pie Bundles are a great way to finish out our week. Rumor has it that fall is just around the corner, bringing with it all the wonderful fall food flavors and colors. I can't wait! But right now, I am sitting in the air conditioning, attempting to wait out the record high temperatures we are experiencing this week. Oh, please, make it go quick. I'm begging!

1/2 cup Sugar
1/2 teaspoon Cinnamon
1/8 teaspoon Nutmeg
4 cups Apples
1/4 teaspoon Cornstarch
 1/2 cup Water
1/2 teaspoon Lemon Juice
Place water in a pot.
Add sugar, cinnamon, nutmeg, lemon juice and cornstarch.
Bring to boil. Let boil for 2 minutes, stirring constantly.
Add apples and return to boil.
Reduce heat and simmer for 6-8 minutes.


Pie Crust
(adapted from Perfect Party Food)
(I apologize for no pictures. My camera died while I was
making this recipe, but I didn't know it. It kept taking pictures,
but even though I was using a card, and I checked to make sure the
pictures were there, it didn't keep them. As soon as I am done here,
I am off to get a new camera)

2 1/2 cups Flour
1 teaspoon Sugar
1/2 cup Vegetable Shortening
1/2 cup unsalted Butter~Cold
3-5 tablespoons Ice Water

Put the flour and sugar in the food processor and pulse a few times.
Add the Vegetable Shortening and pulse again to mix it up.
Add the butter cut into cubes, and pulse until the mix
starts to pin itself against the sides of the bowl. Scrape the sides.
Sprinkle with 3 tablespoons of water and pulse 4-5 times again
until the mix comes together. The mix should still be a little crumbly.
Wrap the dough in plastic and set in the fridge for at least 1 hour.


Flour your work surface and using a rolling pin, roll out the dough.
I used a 6" round plate to cut my discs. I cut around the plate
with a pizza wheel.

Then I set the discs on a piece of parchment paper on a baking sheet.
I piled apple pieces in the middle of the dough.
Then I pulled the dough up to the middle of the circle, and cinched
it together to form a bundle. If any of the crust broke open,
just squeeze it back together.

Bake at 350 degrees for 20-25 minutes.
Let bundles completely cool before moving them
off the baking sheet.

Caramel Sauce
1 1/2 cup Sugar
1/2 cup Water
1 cup Heavy Whipping Cream

In a heavy bottomed saucepan, combine the sugar and water
over low heat. Stir the sugar until dissolved. Turn the heat to high,
and let the mix cook until the mix becomes carmelized and amber in color.

Take the pan from the heat and add whipping cream, 2 tablespoons at a time.
Be careful, as mixture will bubble up. Continue adding the cream and mix
together thoroughly. Let cool, then refrigerate.


To Serve: Place the bundle on a plate.
Drizzle with the caramel sauce.
 Serve with ice cream, if so desired!

Enjoy!


Thank for joining me today!
















Rice Paper Spring Rolls

These rice paper spring rolls are best described as "pretty". The translucent paper gives them a fancy air, although they can be filled with just about anything you like, fancy or not. I had wanted to use shrimp for this recipe, but as sometimes happens, things changed. I used chicken, and they tasted great!
Rice Paper Spring Rolls
Rice Paper Spring Roll Wrappers
Rice Vinegar
Shredded Chicken
Asian Basil
Diced Onions
Saifun Clear Noodles
Baby Bok Choy
Beans
 Set a pot on the stove and fill with water. Boil the water.
Add the noodles, turn the water off,  and let 
them sit in the water for 20 minutes.
 Rinse peas.
Place warm water in a pie plate. Put rice paper in water.
Get paper completely wet. Don't make it too soft.
It should still be a little stiff when you take it out.
Immediately put the paper on a
clean kitchen towel to dry quickly by
blotting with the towel.
Build your wrap by adding noodles, peas,
baby bok choy, onion, 
chicken, and basil.
Roll the wraps like you do an egg roll. Lay the rolls 
on a paper towel and cover with plastic, and put in the fridge.
This can all be done the day before you want to serve these.
I served these with ranch dressing, but they
would taste great with a dip made with soy sauce.
Enjoy!

Thanks for joining me today!
 
Join me next time for our dessert of the week,
Apple Pie Bundles!







Thursday, August 25, 2011

Chicken Chipotle Wraps

I eat a lot of chicken. I think most people do. The beauty of this recipe is that you can substitute the chicken in the recipe for almost anything such as steak, pork, turkey or shrimp. If you are having a get together or party you could set out the ingredients buffet style and let everyone make their own. The reason: the chipotle in the recipe is in the sauce! It's so easy this way!
Chipotle Chicken Wrap
3 Chicken Breast
Avocado
Onion
Chipotle Pepper in Adobo Sauce
Tortillas
Ranch Dressing from Tuesday
Romaine Lettuce
Tomatoes
Put the can of chipotle peppers in the food processor,
then pulse until puree.
Make the ranch dressing from Tuesdays post, or use
purchased Ranch. Put 1/2 cup of Ranch in a bowl.
 Add 2 tablespoons of chipotle into the bowl. Mix well.
Start the chicken cooking in a frying pan.
Spray the pan with pan spray and sprinkle
chicken with garlic powder.
Cut onion slices.
When your chicken is done,
start pulling the chicken apart with forks. It is still hot.
Sprinkle the tortilla with cheddar cheese, and heat.
I microwaved them for 15 seconds.
Start building the wrap with Chipotle Ranch sauce
on top of the cheese, topped with lettuce, and chicken.
Continue building with onion, tomato, and avocado.
It's a wrap!
Enjoy!

Wednesday, August 24, 2011

Salad Bite Wraps

Our salad wrap for this week is a simple lettuce wrap full of onion, cucumber, carrot, celery, tomato, and ranch dressing. It's easy, different, and pretty when displayed in a cute little cup on a colorful plate. It's a different way to present your salad!
Salad Bite Wraps
1 cup Mayo
1/2 cup Sour Cream
1 teaspoon Garlic Powder
1 teaspoon Dill Weed
1/4 cup Buttermilk
1 tablespoon Dried Parsley
1 teaspoon Onion Powder
Romaine Lettuce
1 stalk Celery
1 Carrot
Grape Tomatoes
Onion
Cucumber
Whisk together the mayo and sour cream.
Add the garlic powder,
the dill weed,
the buttermilk and the dried parsley,
and the onion powder. 
Whisk together well.
For each wrap. cut two tomatoes in half.
Trim your onion, and cut a slice off of it. Cut the small ring
into fourths
Lay your lettuce leaf out flat and put a little
ranch in the middle. Add pieces of onion, 
2 slices of cucumber, cut in half, the tomatoes. Also add 
a stick of celery and carrot.
Fold the end of the lettuce in over the veggies,
then roll all together. Let the celery and carrot sticks
stick out the top. Hold together with a toothpick.
Serve in a small cup. Eat all rolled up, or open up 
onto a plate and eat.

Enjoy!

Thanks you for joining me today!
 
Please come back tomorrow when we will be
cooking our entree, 
Chipotle Chicken Wraps!


Tuesday, August 23, 2011

Baked Apples & Brie

This weeks wrapped appetizer is a rich and tasty slice of heaven. Baked Granny Smith apples with just a hint of crispness, a bit of butter and brown sugar, creamy brie cheese, enveloped in ten layers of ultra thin fillo dough swept with sweet butter, and warm Italian loaf bread pieces. What could be better?!
1 Granny Smith Apple
1 stick Butter, divided
1/2 Brie Wheel
Fillo Dough
Loaf of Italian Bread
1/4 cup Brown Sugar
Slice the apple in half, and then in half again. Slice each quarter
into slices.
Put the sliced apples, 2 tablespoons of butter, and
brown sugar in a baking dish. Bake at 325 degrees
for 15 minutes.
Melt the rest of your butter. Set up your work area so
you can work quickly. You don't want the fillo dough
to dry out. I cut the fillo dough in half to make it the right size.
Cover the sheets in plastic so they don't dry out while
you are working on them.
Take 1 sheet at a time and cover the entire sheet in
butter by spreading it with a  pastry brush. Add another
sheet on top, and spread it with butter also. Continue to 
add a sheet on top of the last one, and spread each 
sheet with butter until the stack of sheets are done.
The apples should be done by now. 
Take them out and let them sit while you wrap the Brie.
Place the brie in the middle of the sheets of fillo.
Top the brie with a couple slices of apple.
Wrap the brie by folding in the sides and then folding
in  the top and bottom, rather like the way you wrap
an egg roll.
Place the brie in the oven at 400 degrees for 20-25 minutes.
Remove the brie from the oven. Take a toothpick and 
stick it through the pastry and down through brie to
check to make sure the cheese is soft.  Serve the brie 
with the french bread pieces and the apple slices.
Oh, so good!

Enjoy!

Thanks for joining me today for our wrapped appetizer.

Stop by tomorrow for our Salad Bite Wraps.

See you then.

Monday, August 22, 2011

Our Grocery List

Here is a little side post to give you the grocery list for this week.

Brie & Apple Slices Wrapped in Filo Dough
Brie Round
1-2 Granny Smith Apples
Butter
Brown Sugar
Loaf of Italian Bread

Salad Bite Wraps
Romaine
Celery
Onion
Cherry Tomatoes
Mayo
Sour Cream
Garlic Powder
Dill Weed
Buttermilk
 Dried Parsley
Onion Powder
 
Chicken Chipotle Wraps
Chicken Breasts
Tortillas
Yellow Onions
Lettuce Tomato
Mayo
Sour Cream
Dill Weed
Buttermilk
Dried Parsley
Onion Powder

Rice Paper Spring Rolls
Rice Paper
Shrimp
Cellophane Noodles
Scallions
Fresh Vegetables

Apple Pie Bundles
Flour
Shortening
Sugar
Butter
5-6 Granny Smith Apples
Cinnamon
lemon Juice

Thanks for joining me!
 
Later today I will post this weeks appetizer.
Finally, I will be caught up from my time crunch problems
from this weekend. Thanks for your patience.

See you in awhile.