Strawberry Apple Crumble

We had a big bag of apples from my brother-in-law sitting on our counter, and I decided I should make something with them.  I keep losing all my apple crumble recipes, so I found a new one to try tonight.  I modified this from a recipe on AllRecipes based on some user comments and what I had on-hand.  I'm still kind of in heaven over how good it was.  Even Jim loved it and he typically doesn't like apple desserts.

8-10 apples, peeled and sliced (I actually used 7 apples but I think it could have used a little more)
1 package strawberry flavored Jell-O (I used a 3 oz pkg but the original recipe called for a 6 oz pkg)
1 1/2 cups flour
1 cup sugar
1/2 cup brown sugar
1/2 cup butter
heavily sprinkled cinnamon
light sprinkling of nutmeg

Slice your apples and lay them out in a 9 x 12 baking dish (I put mine in two 8 x 8 dishes).  Sprinkle your dry Jell-O package over the apples.

Melt your butter, and mix it with the flour, sugar, brown sugar, cinnamon and nutmeg.  I didn't measure the cinnamon and nutmeg but I used a lot of cinnamon and sprinkled the nutmeg 3 or 4 times (so 3 or 4 dashes)?   The original recipe didn't call for cinnamon or nutmeg but I couldn't imagine apple crumble without them, and I'm glad I added them.

Sprinkle the topping over the apples, and bake at 350 for 45 minutes.  Serve with vanilla ice cream or some kind of whipped cream topping.

Raspberry Jello Salad

Raspberry Jello Salad

This is a recipe I got from my mom and it is a family favorite -- great for reunions and anytime I need to take a "potluck" dish.  (The angle is a little off -- there really is Jello and raspberries under the topping.)

Dissolve two small packages or one large package of raspberry Jello in 2 cups of boiling water.  When dissolved, stir in one small to medium package of frozen raspberries.  Pour into a 9 X 13 baking dish.  (If it looks a little top heavy in raspberries, I will sometimes add 1/4 cup to 1/2 cup of cold water and stir it in to give it a little more of a Jello base.) Put in the fridge to set up.

Topping:
1 package of dream whip, mixed following directions.
Add 4 oz cream cheese and whip.
Add 1/3 cup sugar and whip.
Add 1 1/2 cups diced apples and stir them in. 
(I generally use 2 large apples or 3 small apples and dice them up.)

Spread the topping evenly over the top of the Jello after it has set up and serve.

Penne pasta with chicken alfredo

Around here, home-spun dinner is always hit and miss, but tonight, we got surprisingly lucky.  I needed to use my leftover grilled chicken, which I had marinated in a recipe off of the Tyson website.  It was yummy the first time around and added great flavor to our pasta the second time.

Penne pasta with chicken alfredo

3/4 package Penne pasta

3 T butter
2 T flour + 2 T (ish) water
2 cups water
2 chicken bullion cubes
Dehydrated onion
Dehydrated garlic
Fresh spinach
1/2 c heavy cream
1/4 c shredded Mozzarella
Grilled chicken, cubed
1 Tomato, diced

Cook pasta per directions on bag.

While pasta cooks, melt butter in a pan.  Combine flour & 2T water, shake it up to avoid lumps & then add to butter.  Stir until it thickens, then slowly add 2 cups water, stirring constantly.  Add bullion, onion, and garlic and stir until smooth.  You may need to add more water if it starts to evaporate to keep sauce from being too thick.  Add fresh spinach (may substitute frozen) and cook it down.  Then add heavy cream and mozzarella.  Stir, then add grilled chicken.  Last, add cooked pasta and fresh, diced tomato.  Enjoy!

Chicken Caprese Sandwiches With Basil Pesto Mayo

This sandwich was so delicious!  Seriously yummy and seriously easy.  I threw it together in very little time, and we couldn't get over the amazing flavors in it!  I got it off of www.yourhomebasedmom.com, (which, by the way, is one of my favorite food blogs), and I barely changed it (which, by the way, is not typical for me).  The chicken was supposed to be grilled, but to save time and a walk outside, I just cooked it in my frying pan in a little oil.  It would have been yummy grilled, but it was yummy either way!

Chicken Caprese Sandwiches With Basil Pesto Mayo

from: www.yourhomebasedmom.com

2 chicken breasts, cut in half, and also cut in half in the way that makes them thinner

salt and pepper

1 tomato, sliced

fresh basil

4 hard rolls

4 slices of cheddar cheese

balsamic vinegar

Pesto Mayo

1/4 c. mayonaise

3 Tbsp. pesto

In a small bowl, stir together the mayo and pesto and put it in the fridge for later.

The pesto mayo looks kind of gross as a close up, in the bowl like that.  But don't be fooled.  It is sooo good.  Maren was eating it plain.  Season the chicken breasts with salt and pepper and cook them on the grill (or in a frying pan) until they are no longer pink in the center.  Build your sandwich, using the chicken, tomato, fresh basil, cheese and pesto mayo.  Drizzle balsamic vinegar on the top, or you could drizzle it on the under side of your top bun.  And, enjoy!

Quinoa Salad with Avocado, Corn and Saute'd Tomatoes

 

I made this one evening, with the intent to take some to a vegetarian friend for lunch the next day.  It ended up being an amazing, light, summer-y salad, that not only got rave reviews from my friend, but also my own family.  

Quinoa Salad With Avocado, Corn and Grilled Tomatoes

adapted from: two peas & their pod

1 c. quinoa, cooked according to the package directions and cooled to room temperature

1 c. frozen sweet corn, cooked and cooled to room temperature

1/3 c. chopped cilantro

1/3 c. grated Parmesan cheese

2 avocados, chopped (pit and skin removed first)

tomatoes (as many as you like-we're not huge tomato fans around here, so we only had a few), chopped into 1 inch chunks and lightly saute'd 

For the dressing:

1/4 c. olive oil

juice of 2 limes

2 cloves of garlic, minced

1 Tbsp. chopped cilantro

1/4 tsp. cumin

fresh ground salt and pepper, to taste

In a large bowl, combine the quinoa, corn, cilantro, Parmesan cheese, avocado and grilled tomatoes.  In another bowl, whisk together the olive oil, lime juice, garlic, cilantro, cumin and salt and pepper.  Here is a tip for juicing limes, given to me by Monica.  Before you slice them, pop them in the microwave for 30 seconds.  When they are warm, you will be able to get so much more juice out of them!  When your dressing is well mixed, pour it over the top of your salad and stir it gently to combine.  Serve it fresh or chilled.  It is delicious either way!

Jen's Cabbage, Cranberry and Almond Salad

I didn't have a title for this, so I made one up.  Isn't it clever?  Sometimes my creativity amazes even myself.  If you take Jen's name out, you pretty much have every ingredient in the salad in that title.  Jen makes this a lot for family get togethers and it is becoming a family favorite.  It is very easy, very summer-y and, oh so delicious!

Jen's Cabbage, Cranberry and Almond Salad
by: Jen

1 medium size head of cabbage (peel off the outer leaves first)
1 c. mayonaise
1/2 c. sugar
1 Tbsp. vinegar
1/2 c. cranberries
1/2 c. almonds

In a small bowl, using a wire whisk, stir together the mayo, sugar and vinegar.  Let it sit while you cut up your cabbage.  This will help the sugar dissolve before you pour it on your salad.  Rinse the cabbage.  Do you know how to cut up a cabbage?  Because I didn't.  Cut it off of the middle (like you would a pineapple). Then chop those sections in to bite sized pieces.  Toss together the cabbage, cranberries and almonds.  Stir in the sauce.  Stir it in a half at a time, and see if you think you need to add it all.  You don't want it too runny.  Keep it in the fridge until you are ready to serve it.  It is pretty and delicious!

Linguine with Bacon and Saute'd Summer Vegetables

I was looking for a way to use up some cherry tomatoes that I had and I came upon this recipe on epicurious.com.  I adapted it to what I had and it ended up being a delicious, light, summer meal.  It was also quick and easy.  Perfect for a hot summer night!

Linguine with Bacon and Saute'd Summer Vegetables
adapted from: epicurious.com (and Bon Appetit)

12 oz. linguine
1/4 c. olive oil
6 cloves of garlic, minced (I used my already minced garlic)
4 slices of bacon, cooked and chopped
1/4 tsp. dried crushed red pepper
1 1/4 c. grated parmesan cheese
1/2 c. chopped fresh basil
cherry tomatoes
zucchini, peeled and sliced
Fresh ground salt and pepper

Cook the linguine in a pot of water until it is tender, but still firm to bite.  Drain the liquid, reserving 1 cup, and set the pasta aside.  Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the garlic and stir it for 30 seconds (don't let it burn!).  Add the tomatoes, zucchini and saute' until soft, about 4 minutes.  Add the chopped bacon and stir it in to the vegetables.  Pour the vegetable mixture into the pot with the noodles.  Gently stir in 3/4 cup of the cheese and 1/3 cup of the basil.  Add in the liquid (from the linguine) by 1/4 cupfuls, if it is a little dry.  Season with freshly ground salt and pepper, to taste.  Sprinkle basil and cheese on the top as you serve it.