Tuesday, November 30, 2010

Peach Pie

A cinnamon and fruity peach pie, pairs well with vanilla ice cream.
Serves 8; 381 calories per slice
  • 1/2 - 2/3 cup Sugar
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 6 cups Frozen Peaches (unsweetened) or Fresh
  • 1 tbsp Water
  • 1 tsp Corn Starch
  • 1 recipe The Best Pie Crust
  1. Preheat oven to 375* degrees F.
  2. If peaches are fresh, peel and thinly slice.
  3. For filling, in a large bowl, stir together sugar, cinnamon, corn starch and nutmeg.
  4. Add fresh or frozen peaches and gently toss till coated.
  5. Let mixture stand 20 minutes (fresh peaches), 45 minutes (frozen peaches), stirring occasionally.
  6. Meanwhile, prepare your pie crust.
  7. Stir mixture one last time; pour into pie dish lined with bottom crust.
  8. Top with crust, crimp edges, make 3 small slices on top, apply egg or water wash and sprinkle with sugar.
  9. Cover edges with foil to prevent over browning.
  10. Place pie on a baking sheet, bake for 25 - 30 minutes.
  11. Remove foil and bake 25 - 30 minutes more or until pastry is golden and filling is bubbly.
  12. Cool pie in dish on wire rack, cover and refrigerate leftovers.

The Best Pie Crust

The best pie crust, perfectly flaky and easy to work with by Barefoot Contessa.
Makes 2 (10-inch) crusts.
  • 3 cups All-Purpose Flour
  • 1 tbsp Sugar
  • 1 tsp Kosher Salt
  • 1/3 cup Vegetable Shortening (very cold)
  • 12 tbsp Unsalted Butter, diced (very cold)
  • 8 tbsp or 1/2 cup Ice Water
  1. Combine flour, sugar and salt in a food processor. Pulse 2 - 3 times to mix.
  2. Add the butter and shortening, pulse 8 - 12 times until the butter is the size of peas.
  3. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
  4. Dump out on a floured board and roll into a ball. Wrap in plastic and refrigerate 30 minutes.
  5. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring to ensure it doesn't stick.
  6. Roll dough onto rolling pin, place on dish, unroll and press to fit (do not stretch).
  7. Fill pie with desired filling, repeat with top crust.
  8. Crimp edges, cut holes in top and brush wth egg wash or water and sprinkle with sugar.
  9. Bake pie according to recipe directions and crust is golden.

Monday, November 29, 2010


A quick and easy Nacho recipe that is great for a party appetizer or a meal to share over Margaritas by Lacey Johnston.
Serves 2 - 6.
  • Tortilla Chips
  • 1/2 cup Pinto Beans or Black Beans
  • 1/2 lb. Ground Beef
  • 1 tsp Taco Seasoning
  • 1/4 cup Tomato Sauce
  • Sour Cream
  • Iceburg Lettuce, shredded
  • Con Queso
  • Fresh Tomatoes, diced
  • Black Olives, sliced
  • Green Onions, sliced
  1. Preheat oven to 400* degrees F.
  2. Meanwhile, brown beef in large skillet, drain fat and return to pan.
  3. Add tomatoe sauce, taco seasoning and pinto beans, bring to a boil
  4. Cover and simmer 10 minutes.
  5. Arrange tortilla chips in a single or double layer on bottom of an oven safe dish.
  6. Top with meat, con queso, green onions and olives.
  7. Bake for 5 - 10 minutes or until chips start to become golden.
  8. Finish off with sour cream, lettuce and tomatoes. Serve immediately.

Wednesday, November 24, 2010

Chocolate Crinkles

A mix between a chocolate cookie and a brownie by Better Homes & Gardens.
Makes 48 cookies.
  • 3 Eggs
  • 1 1/2 cups Sugar
  • 4 oz. Unsweetened Baking Chocolate, melted
  • 1/2 cup Cooking Oil
  • 2 tsps Baking Powder
  • 2 tsps Vanilla
  • 2 cups All-Purpose Flour
  • Powdered Sugar
  1. Preheat oven to 375* degrees F.
  2. In a large mixing bowl, beat eggs, sugar, chocolate, oil, baking powder and vanilla with an electric mixer until combined. 
  3. Beat in the flour, in thirds with the mixer.  Stir in any remaining flour.
  4. Cover and chill dough for 1 to 2 hours or until easy to handle.
  5. Shape dough into 1-inch balls, roll balls in powdered sugar to coat generously.
  6. Place balls 1-inch apart on an ungreased baking sheet.
  7. Bake for 8 - 10 minutes or until edges are set and tops are crackled.
  8. Transfer to a wire rack and let cool completely.

Friday, November 19, 2010

Pan-Fried Salmon with Mustard Asparagus

Cooking the fish this simple way creates a very good "crust" that really brings the fish to life, pairs well with mustard asparagus and mashed potatoes by Lacey Johnston.
Serves 2.
  • 2 Salmon Filets, skin-on.
  • 2 tbsp Olive Oil
  • 1 bunch Fresh Asparagus
  • 1 tsp Dijon Mustard
  • 1 tsp fresh Chives
  • 1 tbsp Unsalted Butter
  • Kosher Salt & Black Pepper, to taste
  1. In a large non-stick skillet, heat pan with oil over medium-high heat, till oil is hot but not smoking.
  2. Salt and pepper top of fish filets, place in pan skin side up. Salt and pepper skin side. Cook 6 minutes, do not move fish while cooking.
  3. Meanwhile, steam asparagus for 5 minutes, set aside.
  4. Flip fish gently with a spatula, cook 5 - 7 minutes or until fish flakes easily with fork.
  5. Remove from heat and let rest, while preparing asparagus.
  6. In a small skillet, melt butter and mustard over medium heat.
  7. Add asparagus, salt, pepper and chives; toss well to coat.
  8. Serve fish and asparagus immediately.