Mom's Traditional Apple Pie

Traditional Apple Pie

Simply delicious traditional apple pie. I will never win a beautiful pie contest but I'll go up against any pie for flavor, texture and consistency. I like to think of my design as rustic! Over the years I have tried different recipes with varying ingredients or changing up the method and I have had a lot of good pies in my time, but I always come back to the old stand bye childhood favorite recipe that my Mom always made. The ingredients are simple and the list is short and you can't beat it. I always brush the top crust with egg whites and sprinkle sugar all over the crust to make it pretty just like my Mom always did.   

Mix all the apples together with ingredients and pour into the bottom crust.

Brush with egg white and sprinkle with sugar all over the top.

Traditional Apple Pie

Ingredients

• 3-4 pounds of apples (Baldwin & Macintosh)
• 3/4 cup sugar
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 egg white
• sugar for top of crust

Preheat the oven to 500 degrees.

1. Line a 9" or 10" pie plate with favorite pie dough
2. Peel and slice the apples and mix together with sugar, cinnamon and nutmeg. 
3. Put on top layer of pie dough. Crimp the sides together and cut 3-4 slits near the center to allow the steam to escape.
4. For a pretty glaze, brush top with egg white and sprinkle of sugar.
5. Bake 15 minutes at 500 degrees until brown. Turn oven down to 350 degrees for another 40 minutes. 

Serve warm with vanilla ice cream!

Summer Solstice Black Bean Salsa

Black Bean Salsa!

This recipe is easy, delicious and the perfect party dish to serve as a dip with chips or as a side dish with burgers, fish, chicken or any grilled food. Made with all fresh ingredients, all the flavors blend together and the hint of lime and cilantro make this dip taste special. The best part is, it lasts for days in the fridge. I think this Black Bean Salsa is the perfect party dish to bring to your next barbecue or summer solstice party!

 Ingredients

• 2 (15-ounce) cans black beans, rinsed and drained
• 1 (17-ounce) package frozen whole kernel corn, thawed
• 2 large tomatoes, seeded and diced
• 1 large avocado, peeled and diced
• 1 small yellow onion, diced
• 1/4 cup chopped fresh cilantro leaves
• Juice of one fresh lime
• 2 Tbsp red wine vinegar
• Course salt and fresh ground pepper 

Directions

Mix all ingredients thoroughly in a large bowl. Cover and chill for several hours or over night. Season again with salt, pepper and add more lime juice as necessary. 

Serve with tortilla chips as an appetizer, or this is great as a side dish with grilled foods.

Use a big bowl to mix everything really well.

Black Bean Salsa!

Maple Syrup Salmon, it's a keeper!

A delicious, simple and quick recipe submitted for Julie's "I Do" Cook Book. A perfect recipe for a newbie bride just starting to explore in the kitchen. My very favorite cousin, who let's just say isn't fond of spending too much time in the kitchen, and happens to be celebrating a birthday today, pulled this little gem out of her hat! Who knew?!?! This salmon recipe is absolutely delicious and it's as easy as it gets. The sweetness from the maple syrup combined with the slightly salty soy is a perfect combination. It reminds me of teriyaki salmon but with a delicious maple flavor. The fish is moist and melts in your mouth like butter. This one is a keeper!

Ingredients

• 1/4 cup maple syrup
• 2 Tbsp soy sauce (I use reduced sodium Tamari)
• 1 clove garlic, minced
• 1/4 tsp garlic salt
• 1/8 tsp black pepper
• 1 pound salmon 

Serves 2-4

Directions

Preheat the oven to 400 degrees.

1. In a small bowl, mix all ingredients accept for salmon.
2. Place salmon in a shallow glass baking dish and coat with the maple syrup mixture. Cover and marinate for 20-30 minutes.
3. Bake salmon uncovered for 15 minutes and broil for an additional 2-3 minutes to crisp the top. 

Happy Birthday Cuz!

Hot Crab Dip

Classic Hot Crab Dip

This is an old classic appetizer that is rich and absolutely delicious. Perfect for a game day or a holiday party.   Everyone loves this hot crab dip, it will be the first to go at your next party. I can't describe how good this is, you just have to try it!

Ingredients 

• 2 cans drained crabmeat or 1 fresh container of crab from the fishmonger
• 2 dashes hot pepper sauce
• 1 lb cream cheese (2 8ounce packages)
• 1 teaspoon Worcestershire Sauce
• ½ cup mayonnaise
• ½ cup shredded cheddar cheese Slivered almonds (optional)
• paprika and parsley for added color (optional)

Preheat the oven to 350 degrees.

1. Mix all ingredients together except almonds and cheddar.

2. Place in baking dish and sprinkle top with cheddar cheese or almonds and bake for 30 minutes or until bubbly and almonds brown.

3. Serve with pita chips, crackers. or blue corn chips.

Lump or claw meat makes the difference. You can find this from the fishmonger. 

Ready for the cheddar if you desire.  

Add paprika and parsley for added color.

Crunchy Ramen Noodle Salad

Ramen Noodle Salad

The perfect salad on a hot summer day. If you need a dish to bring to a potluck lunch or dinner, this is it! Great as a side dish or add chicken or shrimp for a main course. It's an old time favorite that people just go crazy over. This is a delicious crunchy salad with a crazy good sweet and tangy dressing. Best of all it's fast and easy and can be assembled ahead of time and tossed with the dressing right before serving.   

Ingredients

• 16oz bag of coleslaw mix
• 2 packages of Ramen noodles, oriental flavor
• 2 onions, diced
• 3/4 cup of sliced almonds
• 1/2 cup of unsalted sunflower seeds or sesame seeds

Dressing

• 1/2 cup oil (canola or vegetable)
• 1/2 cup sugar or Splenda
• 1/4 cup red wine or cider vinegar
• 2 Tbsp soy sauce
• Season packets from the Ramen noodles

Directions

1. Chop onion and add to coleslaw mix in a large bowl.
2. Put the noodles in a large plastic bag and gently crush them into pieces. You can also use your fingers to crush them too but it's faster in a bag if you use a rolling pin and gently tap the noodles. 
3. Melt butter and saute the following until lightly browned, about 3 minutes: crushed noodles, seeds and almonds.  
4. To make the dressing: dissolve the sugar and vinegar in the microwave for a couple of minutes. Add the oil and soy sauce and mix together. The dressing can be refrigerated at this point. 
5. Toss everything together before serving.    

Nana's Meatballs



I know, I know, you are probably thinking why would you need another meatball recipe. I'll tell you why.  These meatballs are incredibly flavorful, super fast to prepare, perfectly seasoned, and after all......they're Nana's! Well, not exactly my Nana's, but someone has a Nana at Bon Appetit. That's where this recipe came from and I have been making this recipe for over 20 years. And when I say fast, I can have 26 perfectly shaped balls in the oven within 15 minutes. I think that makes it an easy qualifier to enter the weekday meal category. I must tell you that I have another meatball recipe to die for but it's very involved and a full commitment on a rainy day. After having this recipe, I'm not so sure I would bother with the other one. I hope you try these, let me know what you think!

Ingredients

• 1 pound meatloaf blend (pork, veal, beef)
• 1 onion, finely chopped
• 1 cup fresh (soft) breadcrumbs 
• 1 egg, beaten to blend
• 1½ Tbsp grated Parmesan
• 1 Tbsp finely chopped fresh parsley
• salt and pepper
• 1 jar prepared spaghetti sauce (I prefer Paul Newman’s marina sauce)

• Directions
  
  
  Preheat the oven to 350 degrees.
• 1. Spray a 9x13" glass baking dish.
• 2. Mix together the first 6 ingredients. Season with salt and pepper.
• 3. Using a melon scooper, form meatballs into 1.5" diameter balls, or use your hands, and place in a baking dish. 
  
  
  4. Bake for 30 minutes, until cooked through. 
• 5. Meanwhile, heat sauce in heavy saucepan. Add meatballs and toss to coat. Serve alone or over pasta.

Using the combination of pork, veal, beef creates a soft, mild, perfectly flavored savory meatballs.  

Tip: Fresh breadcrumbs keeps meatballs soft and moist. I make my own by taking all the ends that accumulate from a loaf of bread and grind them in the food processor. They keep for months in the freezer in an airtight container.