Fish and Chips

No recipe required!

Apple Pie Cookie Cups

This is great way to have individual servings of Pie in an Oatmeal Crust. You can use any Flavor of Pie Filling.  Apple is perfect for Fall and Winter along with Pear, Cranberry and Mincemeat.  Berry fillings would be nice for Summer.

This would be a great filling for Thanksgiving.

This is my Medium Cookie Scoop.
2" in Diameter
1.5 oz.

I have this pan and it's another option for making the cups.

Shot Glass

Here's what you'll need:
Preheat the Oven to 350 degrees.
A Full Size Muffin Tin, coated with Vegetable Cooking Spray.
A (medium)  2" diameter Cookie Scoop. I've marked mine with 1.5 oz.
A Shot Glass for creating the Wells.



16 TBS Butter, room temperature.
1 C Brown Sugar
1/2 C Granulated Sugar
2 Eggs
1 tsp Vanilla
1 1/4 C Rolled Oats
1 tsp Baking Powder
1/2 tsp Cinnamon
1/2 tsp Salt
Fruit Pie Filling

In a Large Mixing Bowl with a Hand Mixer or in a Stand Mixer with a Paddle Attachment:
Butter
Brown Sugar
Granulated Sugar
Beat until Creamy Smooth.

Add:
Eggs
Vanilla
Mix just until incorporated.

Gradually Add:
Flour
Oats
Baking Powder
Cinnamon
Salt
Mix just until Well Combined.

Scoop Dough, using the Cookie Scoop, into each well of the Muffin Tin.
Press to slightly flatten.
Bake 18 - 20 minutes, until Golden Brown.

Remove Pan to a Rack.
Immediately Create the Wells by gently Pressing the Shot Glass (sprayed with Vegetable Cooking Spray) into the Dough.

Leave the Pan on the Rack to Cool for 10 minutes.
Transfer the Cups to a Rack to Cool Completely.

Fill with your favorite Pie Filling.

Enjoy!
Peace in the Kitchen!

Mexican Street Corn in a Cup

I recently ate at an authentic Mexican Street Taco Restaurant, TacosYMas. The Tacos were amazing but my favorite dish was the Mexican Street Corn in a Cup. It was the first time I had eaten it and it was delicious. I talked to one of the Chefs and he explained the ingredients and how it was layered.  I'll serve it at our Thanksgiving Dinner this year.

This recipe makes 10 individual servings of 3/4 of a Cup of Corn.

These are 8.4oz. Ramekins.
You can also use Plastic Cups from a Party Store or Liquor Store
as long as they are at least 8 oz.

Mexican Cream

Mexican Hot Sauce

This is Chili Powder not Chile Powder.
There is a difference.

This is the Sea Salt I use.

Here's what you'll need
10 - 1 C  Cups or Ramekins.
A Large Saucepan.

7 1/2 C of Corn Kernels. You can use Frozen, thawed or Canned, or Scraped from Fresh Corn Cobs.
20 TBS Butter, softened.
2 1/2 C Lime Juice + 3 Whole Limes to cut into Wedges.
2 1/2  C Mexican Cream/Crema Mexicana
Chili Powder
Sea Salt to Taste
1 1/4 C Crumbled Mexican Cotija Cheese
Mexican Hot Sauce

In a Saucepan on Medium High Heat:
Corn
Enough Water to Completely Cover the Corn.
Bring to a Boil
Reduce Heat to Medium Low and Simmer 2 - 3 Minutes.
Drain Well.
Transfer to a Bowl.

In each Cup, layer the ingredients in the following order:
3/4 C Corn
2 TBS Softened Butter
4 TBS Lime Juice
4 TBS Crema
A Sprinkle of Chili Powder.
Salt to Taste
2 TBS Cheese
A Dash of Hot Sauce to Taste.
Garnish with a Lime wedge and Squeeze it on top.

Enjoy!
Peace in the Kitchen!

Charred Corn and Cherry Tomato Salad

Here's a delicious Charred Corn and Charred Cherry Tomato Salad.

Here's what you'll need:
A 10" Cast Iron Skillet.

5 TBS Vegetable Oil
6 Cups of  Frozen Corn, thawed.
1/2 C of 1" pieces of Sliced Fresh Chives
5 TBS Olive Oil
1 1/2 pounds of Cherry Tomatoes
1 tsp Sea Salt
1/2 tsp Black Pepper
10 Green Onions, Chopped.
3 TBS Red Wine Vinegar

In the Cast Iron Skillet on Medium High Heat:
Vegetable Oil, until Hot.
Corn
Chives
Sauté until Corn is Charred, stirring often.
Transfer to a Large Serving Bowl and set aside.

In the Skillet on Medium High Heat:
Olive Oil, until Hot.
Add:
Tomatoes
Salt
Pepper
Sauté until Charred, gently stirring  to keep the Tomatoes Whole.
Remove with a Slotted Spoon to the Bowl of Corn. (Reserve the Liquid)
Set aside until the Tomatoes are Cooled.

Add to the Bowl:
Green Onions
Vinegar
Reserve Juice from the Tomatoes.

Gently Toss to Combine.

Enjoy!
Peace in the Kitchen!

Lemon Squares

I love Lemon Bars and I've been researching so many recipes to come up with one that I like. This is it.

This is my Calphalon 9" X 13" Non Stick  Baking Pan.

Here's what you'll need:
Preheat the Oven to 350 degrees.
A Stand Mixer
A 9" X 13"  Non Stick Baking Pan.

Crust:
16 TBS Butter, Room Temperature
1/2 C Granulated Sugar
2 C Flour
1/8 tsp Salt

Lemon Mixture:
6 Eggs,
3 C Granulated Sugar
2 TBS Lemon Zest (5 - 6 Lemons)
1 C Fresh Lemon Juice
1 C Flour
Confectioner's Sugar for Dusting.

Make the Crust.

In a Stand Mixer on Medium Speed with a Paddle Attachment:
Butter
Sugar
Beat until Creamy Smooth.

Reduce Speed to Low.
Add:
Flour
Salt
Mix until it forms a Dough.

Transfer the Dough to a Floured Surface and Form a Ball.
Flatten the Dough and Press evenly into the Pan.

Bake 15 - 20 minutes, until Golden Brown.
Remove Pan to a Rack to Cool Completely. (Leave the Oven on)

Make the Lemon Mixture.

In a Large Mixing Bowl with a Blending Fork and a Whisk:
Eggs
Sugar
Juice
Zest
Whisk to Combine Well.
Gradually add Flour with a Blending Fork and Stir until Completely Incorporated.
Whisk again until Creamy Smooth.

Spoon Mixture over the Crust.
Bake 30 - 35 minutes,

Remove Pan to a Rack to Cool Completely.
Dust with Confectioner's Sugar.
Cut into Squares to Serve.

Enjoy!
Peace in the Kitchen!

Mashed Cauliflower

I have many Cauliflower Recipes. I love it any way it's prepared.

Here's what you'll need:
A Food Processor

1 Head of Cauliflower, cut into small pieces.
1/2 tsp Salt
1/4 tsp Pepper
4 oz. Cream Cheese, room temperature.
2 TBS Unsalted Butter + additional for Garnish
2 TBS Chopped Fresh Parsley
2 Chopped Green Onions, save 1 TBS for Garnish.

In a Large Saucepan on Medium High Heat:
Cauliflower
Salt
Enough Water to cover completely.
Bring to a Boil.
Cook Covered until tender, about 10 - 15 minutes.
Remove from Heat.
Drain Completely.
Transfer to a Serving Bowl.
Set aside to Cool Completely.

Spoon into a Food Processor.
Add:
Cheese
Butter
Parsley
Pepper
Green Onion
Pulse until Creamy Smooth.

Return to the Serving Bowl.
Garnish with additional Chopped Green Onion and Butter.

Enjoy!
Peace in the Kitchen!

Thanksgiving Sweet Potato Cake

This is a great addition to your Thanksgiving Dessert Menu.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Cast Iron Skillet Coated well with Vegetable Cooking Spray.

 Cake Batter:

1 3/4 C Flour
2/3 C Granulated Sugar
1/3 C Brown Sugar
1 tsp Cinnamon
3/4 tsp Baking Powder
1/2 tsp Salt
1 3/4 C Cooked, Mashed Sweet Potatoes. Fresh, not Canned.
2/3 C Buttermilk
1/2 C Vegetable Oil
2 Eggs, beaten
1 tsp Vanilla


Icing:

3 TBS Butter
1/2 C Brown Sugar
1/4 C Heavy Cream
1 C Confectioner's Sugar
1 tsp Vanilla
1 C Chopped Pecans

In a Large Mixing Bowl:

Flour
Granulated Sugar
Brown Sugar
Cinnamon
Baking Powder
Salt
Whisk Well.

In another Large Mixing Bowl:

Sweet Potatoes
Buttermilk
Oil
Eggs
Vanilla
Whisk Well.
Transfer to the Dry Ingredients Bowl.
Stir until completely combined.

Spoon into the Skillet.
Bake 35 - 40 minutes.
A Toothpick in the Center should come out clean.
Remove to a Rack or Stovetop to Cool Completely.


In a Large Saucepan on Medium Heat:
Butter, until melted.
Add:
Brown Sugar
Cream
Stir to combine well.
Continue cooking until it comes to a Boil. Stirring constantly.

Remove from Heat.
Add:
Sugar
Vanilla
Stir until well combined.
Fold in Pecans.

Allow to Cool for 5 minutes before Icing the Cake.

Enjoy!
Peace in the Kitchen!