Apple Crisp Pie

For crust lovers this pie has a classic pastry bottom. But for apple crisp lovers it's got a crumbly, cinnamon topping. Best of both worlds! Oh, and of course, sweet, juicy apples!

Ingredients:

6 medium apples, peeled and sliced

1 tbsp cornstarch

4 tbsps sugar

1 tsp cinnamon

1/2 cup oats

1/3 cup brown sugar

1/4 cup cold butter or marg

1/4 tsp salt

1 - 10" pie shell

Roll out your pie dough and place in a 10" cast iron skillet or pie plate. I don't like making pastry so I go for the store bought. Next toss the apples with cornstarch, sugar and cinnamon. Then distribute evenly in the pie shell.

In a medium bowl, combine the oats, brown sugar and salt and cut in the butter with two knives or a pastry blender. Don't use your hands or you will lose the bits of butter that bind the crumble ingredients and give it it's crunchy sweet pieces.

Sprinkle the crumble on top of the apples and bake in a 400°F oven for 35 minutes.

Let cool before slicing.

Then serve plain or à la mode.

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Beef and Black Bean Skillet

This one pan dinner is like Taco Tuesday without the taco! 

Ingredients:

1 lb ground beef

1 onion, diced

1/2 red bell pepper, diced

2-3 tbsps taco seasoning (store bought or homemade)

1 cup rice

1 cup canned diced tomatoes

1 - 19 oz can black beans, drained

1 1/2 cups water or beef broth

1 cup kernel corn

1 cup shredded (Jalapeño) Monterey Jack or cheddar cheese

1/4 cup diced green pepper

sour cream to garnish

Link to the recipe for easy homemade taco seasoning:

https://hotandcoldrunningmom.blogspot.com/2016/05/homemade-taco-seasoning.html

In a large skillet, cook the ground beef, onion and red bell pepper until there is no pink remaining in the beef. Then add the taco seasoning (you should really try the homemade one!), rice, diced tomatoes, black beans, water or broth and corn. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes or until the rice is tender. Top with cheese and cover 2-3 minutes to melt the cheese.

Plate and top with sour cream and diced green pepper. This one is going on repeat!

Serves 6

Adapted from: closetcooking.com

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Sheet Pan Gnocchi and Tomatoes

Crispy edges on tender, chewy gnocchi and roasted tomatoes bursting with flavour! Yep, this one turned out way better than I expected! 

Ingredients:

1/4 cup olive oil

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dry oregano

1/4 tsp dry basin

1/4 tsp red pepper flakes

1/2 tsp salt

1/4 tsp pepper

2 cups grape tomatoes

500 g shelf stable gnocchi

1/2 an onion, thinly sliced

1 tbsp butter

1 tbsp capers

Combine everything from olive oil to salt and pepper, then add the tomatoes, gnocchi and onion. Toss together then pour onto a parchment lined baking sheet and spread out in a single layer.

Bake at 450°F for 20-25 minutes. Make a space in the center and add the butter and capers in the last 5 minutes. Then just mix it all together and serve!

Serves 2-3

Adapted from: lordbyronskitchen.com

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Lemon Pork Tenderloin

Pork tenderloin is already a most tender cut of pork. Lemon juice makes it just that much more tender. 

Ingredients:

3/4 - 1 lb pork tenderloin (.392 kg)

1 tbsp olive oil

2 tbsps fresh lemon juice

1 tsp soy sauce

zest of 1/2 a lemon

1 tsp fresh chopped rosemary

1/2 tsp minced garlic

1 onion , sliced thin

1 tsp olive oil

Pat the tenderloin dry with paper towels then combine 1 tbsp olive oil, lemon juice, soya sauce, zest, rosemary and garlic and rub all over the pork. 

Toss sliced onion with 1 tsp olive oil and place in a skillet laying the tenderloin on top.

Roast at 425°F for 30-45 minutes or until internal temperature reads 155°F. Rest 5 minutes before slicing.

Perfect with a side of your favourite rice.

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Pork Hocks and Meatball Ragout

Low and slow cooking lets these pig's knuckles add big, deep flavour to this meatball ragout.

Ingredients:

2 pork hocks (pig's knuckles) about 2 lbs total

3 tbsps olive oil

1 medium onion, cut in chunks

2 celery stalks, cut in 1" slices

4 tsps chopped garlic

pinch of salt

28 oz can diced tomatoes

1/4 cup balsamic vinegar

1/4 tsp red pepper flakes

1 tsp dry basil

1 tsp dry parsley

Meatballs:

1 lb ground pork or beef

1/4 cup finely chopped onion

1/4 tsp minced ginger

1/4 tsp dry mustard

salt and pepper to taste

pinch of nutmeg

1/4 tsp dry basil

1-2 tbsps flour

1 tbsp butter

1 tbsp olive oil

Prepare the hocks by scoring just through the skin. Heat olive oil in a skillet and brown them on medium high about 1-2 minutes per side. Remove to a plate.

On low to medium heat add the onion and celery and cook to soften then add the garlic and salt for 1 minute before returning the pork to the pan. Add the tomatoes, balsamic vinegar, red pepper flakes, basil and parsley. Cover and bring to a boil, then place in a 300°F oven for 2-3 hours. Turn halfway through the cooking time. Uncover for the last 15-20 minutes and increase the oven temperature to 450°F. You'll know they're done when the meat pulls easily away from the bone.

You can cool them and refrigerate until the next day or continue...

Cut through the skin and fat and remove the meat. Shred or slice and return the meat to the pot.

For the meatballs, combine the ground meat, onion, ginger, dry mustard, salt, pepper, nutmeg and basil. Roll into 1" balls and coat with flour. Brown in hot olive oil and butter.

Add the meat balls to the stew. Bring to a boil then simmer, covered, for 40-45 minutes. Taste and add more salt and pepper if needed.

Serve over rice or mashed potatoes.

Serves 4-6

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Ponzu Chicken Rice Bowls

Rice bowls come together quickly, especially if you have leftover rice, for a delicious weeknight meal. And caramelized ponzu chicken gives it just enough of a tangy, citrus kick! Easily customizsable, just swap out any veggie you have like radishes, snow peas, you could add mango... the possiblities are endless!

Ingredients:

cooked rice, enough for a serving in each bowl 

6 boneless, skinless chicken thighs (about 1 lb total)

2 tsps sesame oil

1 carrot, shredded

1/2 cup frozen/thawed edamame beans

1 bell pepper, sliced (should have used a red one here, to contrast carrot)

a few cashews for each bowl

zest of 1 small lemon

2 tbsps lemon juice

1/4 cup ponzu sauce (found in Asian specialty stores)

2 tbsps rice wine vinegar

1 tsp minced garlic

1/2 tsp sugar

pinch of salt

2 tsps toasted sesame seeds (other small mixed seeds optional)

1 tsp cornstarch

In a medium bowl mix juice and zest of lemon, ponzu sauce, rice wine vinegar, garlic, sugar and salt. Cut the chicken in 1 - 1 1/2" pieces and add to the bowl. Marinate for 20 minutes. Time enough to cook the rice if you don't already have some leftover.

After the 20 minutes, heat sesame oil in a large skillet. You don't want to crowd the chicken. Remove it from the marinade with a slotted spoon, reserving the marinade. Cook the chicken in hot sesame oil until no pink remains and some caramelization is happening. Remove to a plate.

Whisk cornstarch into the reserved marinade and pour it into the same skillet. Boil 2-3 minutes. It will thicken. After the boiling time you may want to add a little water depending on how thin or thick you want your sauce.

To serve, add a serving of rice to each bowl then add the chicken, vegetables and cashews. Drizzle with sauce and add seeds to garnish.

Makes 2-3 servings

Adapted from: simplyscratch.com

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Creamy Pesto Chicken

Even though it's creamy this 30 minute meal is a healthy choice, using chicken breasts and only 10% cream rather than heavy cream. And fresh parsley on the plate would have gone a long way to making this look more appetizing!

Ingredients:

4 boneless, skinless chicken breasts

1/2 tsp salt

1/4 tsp pepper

2 tbsps pesto (store bought or homemade)

2 tbsps vegetable oil

Sauce:

2 tbsps butter

1/2 cup sliced onions

2 tsps minced garlic

3/4 cup 10% cream

2 tbsps pesto

1/2 bell pepper, thinly sliced

salt and pepper to taste

If you'd like to make an easy homemade pesto here's the link to my Parsley and Walnut Pesto recipe:

https://hotandcoldrunningmom.blogspot.com/2022/10/parsley-and-walnut-pesto.html

Either slice or use a meat mallet to even out the thickness of the chicken. Then season the cutlets with salt, pepper and 2 tablespoons of pesto. Set aside 5 minutes.

Heat vegetable oil to medium high in a large skillet and cook the chicken until golden, about 5 minutes per side or until internal temperature of 165°F is reached. Remove to a plate.

For the sauce, using the same skillet, add butter then onion slices and cook until the onion is softened. Add the garlic for 1 minute. Whisk cream and pesto in and simmer to thicken, about 2-3 minutes. Add bell pepper and cook until tender. Salt and pepper to taste.

Return the chicken to the skillet and turn to coat. Heat through and it's ready to serve.

I suppose red bell pepper would have given this plate a pop of colour... oh well, next time. It tasted good and that's what counts!

Adapted from: aheadofthyme.com

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