Sour Cream Apple Pie Deluxe!

This blog is special to me, because the woman who I got this recipe from, is special to me.   You know, you always hear skeptical people who aren't familiar with the Internet say things like, "You can't trust anyone you meet", or other equally as ridiculous statements.  I understand the fear of something you don't know, but I have time and time again learned, this could not be more untrue. 

Shortly after I started "FoodThoughtsOfaChefWannabe", I met M.j.  She was kind, she was helpful, and immediately, I knew she was a great woman.  I have always had a good nose for good people.  (so to speak).  We had a few long email conversations, about life, about family and about food.   She always has golden words of wisdom, and she is the most positive person I have ever "met".  Yes, I don't care that we have never met each other face to face, we have "met" on a far more important level than being in the same room. I would guess we HAVE actually chatted over coffee a time or two, emailing back and forth with a hot cuppa joe beside our keyboards!  Although one day I know, we WILL get to meet face to face!  She has been adopted as my "foodie mom". 

M.j is the author of the blog, I Like To Bake and Cook.  In her "about" section you will be greeted with this  "Hello!  I am a modern Grammy who likes to bake and cook for everyone"  I love it!  She is so endearing with her stories of her family.  She says she never learned to cook from anyone in particular, and she didn't really teach her children to cook.  She does get regular phone calls on how to prepare certain dishes, and her son is working hard on mastering her braciole!  Both of her children spend time in the kitchen, one cooking and one who prefers baking!  I think it is so awesome how our children are influenced as adults by what they saw us prepare, or what we fed them as children!   M,j.'s family does have one dish they can't be without at Thanksgiving, it is Cappalletti's!  She has made 1200 at once, but is going to need to gather some strength and manpower to beat her own mothers record of 2000!  Speaking of which, M.j, is a devoted daughter who spends as much time as possible with her mother.  She has told me stories and shared her visits, and I love hearing of their lives and their relationship.  She also has 5 grandchildren she can't get enough of.  They have all helped her cook in her kitchen and enjoy her food.  Nothing compares to good food, made with experienced hands and a loving heart!  You will read about all of these important people including her beloved, Mr. Vitelli, who is the love of her life!

Recently, M.j,with the help of her grandchildren, realized her dream of writing a cookbook! She so generously sent the cookbook before I could purchase it and I immediately started deciding what to cook first! You won't believe how amazing these recipes all sound! It warmed me from the inside out to read recipes, I knew had been handed down, nourished families, and were eaten together at the dinner table over conversations about life, school, boys, girls, etc. When I got to the Sour Cream Apple Pie Deluxe recipe, I knew it was THE ONE I had to make!

If you are interested in purchasing one of M.j.'s cookbooks, you can click on here.  She is running a Christmas special!  Get yours now!  At the very least join her over at her blog and/or on Facebook.

This recipe is originally made on a cookie sheet, however I did it in a deep dish pie pan.  I used my own homemade dough recipe but feel free to purchase it already made.  This is almost like a cheesecake.  It is creamy, with sweet bites of apple, and a crumb topping you will keep picking at until there is none left on the pie.  Wait.  I said that almost as if it happened to me.  Ok, it COULD have happened to me, but I mustered some self control.  In fact, I think I spent all the self control I had been saving up! 

Sour Cream Apple Pie Deluxe

(minor adjustments made since I did it in a pie pan)

Pie Crust (homemade or bought, just one crust)

Filling:

3/4 cup sugar

2 T flour

1/8 tsp salt

1 pint (2 cups) sour cream

1 tsp vanilla

2 cups apples, peeled and finely chopped

1 well beaten egg

 

Crumb Topping (don't put it on the pie until it says so)

2/3 cup flour

2/3 cup sugar

2 tsp cinnamon

1/2 cup butter softened

Combine ingredients (can use a pastry cutter or fork and set aside)
 

Preheat oven to 425 degrees. Spray pie pan with cooking spray. I always do as a precaution. Lay pie crust into the plate as you would any other pie. Fold excess under at the top edge. Mix all other ingredients together. Pour into pie shell and bake for 15 minutes, then lower the temperature to 350 and bake 30 minutes longer. Remove from oven and top with crumb topping and bake at 350 another 15 minutes. Upon taking it out of the oven, put immediately into the refrigerator until cold!

This pie is an official Simmerman staple now.  I hope you try it, and I hope you love it as much as we did!  Make sure to get your cookbook for more where it came from!

Your "blessed with special friends" chefwannabe

Chocolate Amaretti Trifle

Tonight's post is brought to you by......my new camera!

You guys have no idea how excited I am.  OK a few of you MIGHT.  My husband gave me an early anniversary gift, a new camera!  I was using a cheapo digital, which was OK and sometimes you just have to work with what you have for as long as you need too.  I did.  But now, I am obsessed with my food photos.  I think you will notice a difference.  I hope you do!

I have had this recipe on the shelf for a bit.  I wanted to wait for the new camera so this could be my first blog with it.  These freeze perfectly, and can be made in advance and then allowed to thaw while you are eating dinner!  I made them in the jars for easy storing.  I am always freaky about fridge smells and worrying if their are any, they might get into other food.  Besides, lids just make for less chances of spills or anything else.  That being said, I would guess you could easily keep these frozen for a month.  Take them out and let come to room temp for a couple of hours or put in the fridge to thaw overnight.  Perfect for those with kids or adults into pre-portioned meals and desserts and they look so sweet in these jars.  Take one to work with a spoon tied with a ribbon around the neck or a note wishing someone you love a great day!

Now, you will need a pan of brownies.  However you like em', just do it. I will link a delicious brownie recipe from a fellow blogger, and trust me when I tell you, if she makes it, it HAS to be amazeballs.  At the same time, if you want to make a pan of brownies from a box, go forth and do it with pride! 

You can use any small cups, custard dishes, ramekins, sundae glasses, wine glasses, etc.  You can also make this as one big trifle.  This will make 6 individual trifles.

You will need:

1 pan of brownies (try Danielle's over at (Hugs & Cookies XOXO)
1- 7oz container of marshmallow fluff
1- 8oz container of cool whip
2 cups of crushed up Amaretti Cookies or you can purchase them! (Don't completely make them into dust!  You want some chunks for crunch and texture!)

In a bowl combine your cool whip and marshmallow fluff with a hand mixer.  Mix until smooth and creamy. 

Set this aside.  Make sure your jars are clean and completely dry.  You will only need half of your pan of brownies for individual trifles.  You can use them all if you are making one large trifle.  I find it easiest to do them all at once.  Cookies in all the bottoms, cream, etc....  This way you can adjust as needed as opposed to getting to the last one and not having enough. 


Layer:
Cookies
Cream
Brownies (make this the thickest layer)
Cream
Cookies

The truth is you can layer them however you like.  This is just how I did it and how I felt it looked best!  Since you will have extra brownies, you might want to start with a small layer of brownies first and then the cookies, making your middle brownie layer a bit smaller.

I didn't over fill these, as it would defeat the purpose of putting lids on for storage or freezing!

 

I hope you enjoy them, they are delicious little sweet treats! 

 

Love to you all!  Thank you for being part of Chefwannabe!

Your "38 and still love having my own" chefwannabe

Crispy Chicken Rolls

I have a complete love hate relationship with phyllo dough.  If you saw the video I made on YouTube, it was a haul video of what we buy at Trader Joe's.  Oh wait, you never saw it, because I looked a hot mess and decided that puppy was staying locked up on my own computer!  I will make a video that I will actually post one of these days.  Hair and makeup included.  Go ahead, look up to heaven and say, "Thank you GOD".  Anyway phyllo dough was in that video, they had it on sale far cheaper than my regular grocery store!

Anyway, I find phyllo dough enjoyable to eat, but I hate to work with it.  I always keep it covered with a damp cloth, so that isn't the problem.  The real issue is, I am like a bull in a china shop with it.  I try to be careful but, pffttt, I rip at least one sheet every time. 

In my quest for some new "picky's" around here, and my obsession with sweet chili sauce.  I tried it and now, everything must have it on it or in it.  I did add it to my chili, and holy crapola people, AH-MAZING.  Clearly I have been living a sheltered, sad life until now. 

Anyway, I also, for probably 10 years have been using tons of ground chicken and turkey.  I substitute it a lot, and my hubs and I love grilled turkey or chicken burgers!  If you think you don't like it try it.  And you MUST season it, just like any chicken or turkey.  It doesn't have a TON of flavor on its own so you have to add it!!

These are a perfect appetizer, or party fare.  Dip them in sweet chili sauce, cause you dang well KNOW I did.  Unagi sauce, soy sauce, hot mustard, or whatever you want!

You will need:
9 sheets of Phyllo Dough
1 stick of butter, melted (1/2 cup)
1 lb ground chicken
1/4 cup sweet chili sauce
1 clove of completely pasted garlic.  No chunks of raw garlic that won't have time to cook!
1 tbsp green onion, minced
1 tsp chili powder
2 tbsp soy sauce

OK, first things first.  Preheat your oven to 425 degrees.   In a large bowl combine, ground chicken, sweet chili sauce, garlic, green onion, chili powder and soy sauce.  Your mixture will be VERY wet, that is just how you want it!  Set aside.  Now, when you open your phyllo dough, keep a damp cloth over the opened unused portions, they will dry out in a second!  Take one on large cutting board or your counter, lay it out, and GENTLY brush it with melted butter, working quickly, add another piece on top and repeat with butter.  Do this until you have use 3 sheets of phyllo.  Now, on the long end closest to you, take 1/3 of the chicken mixture and spread it out along the whole length of the dough.  It will be a thin line of chicken mixture but that is fine!  Now gently start to roll it up.  Work one end to the other until it is rolled into a log.  Cut in half, and then each half in half.  You will get 4 rolls from each log!  Repeat 2 more times.  You should get 3 logs, each with 3 layers of phyllo.  Got me?  Now gently place them seam side down on a parchment lined cookie sheet.  Gently brush the tops with butter.  Bake 13 minutes!

Serve these with any dipping sauce or choice of dipping sauces you love!  You might even want to double the recipe!  This will give you 12 rolls total!

My husband wants me to do this with tofu as well.  Hmmm....

Your "how did I marry someone who loves tofu and seaweed"Chefwannabe

Homestyle Beef and Noodles

Good Evening everyone!  I hope that the day brought you happiness and all things good!  I was just telling all of you on Facebook how I was listening to the song of nature.  I still am while I type this blog up.  (I am a little behind).   It reminded me of how cluttered life can be.  With sounds, with nonsense, with negativity and with chaos.   I threw it all away today!  It kinda of feels refreshing!

Anyway, as I try and relate that first random paragraph to the dish I am sharing with you.  I think about how cluttered our food lives can be.  How over the top thing can get.  Sometimes we just feel like getting back to basics.  You may notice that is kind of how I roll with food.  Oh, of course I love my share of fancy food, but real families, real lives, and real budgets don't always allow for buying fancy ingredients or going to fancy places to eat your luxuries in food. 

When my husband and I were first together and I would cook things like mashed potatoes and gravy or roast or fried chicken he always say it was "farm food".  Ironically I grew up in a tiny town, but not a farm.  It just was homecookin' in my world.  This homestyle beef and noodles is just that.  Good ol' home cookin'!  You know I love all things that involve the word "noodle".  It is my greatest culinary weakness.  But this is a one pot dish that will warm you from the inside out.  It is creamy, hearty and so good, you will be glad this recipe will feed an army.  Leftovers are just as fabulous.  (although you may want to add a splash of stock when you reheat the next day to get more of the gravy feel).  Like I mentioned this recipe will feed an army and you may want to half it.  OR you may want to put some in the freezer for a later meal.   I also took some help from the store tihs time.  Normally I would make homemade noodles, they are easy peasy and no problem at all.  BUT, some of you may or may not know about my recent pasta roller/kitchenaid mishap.........*grrrr*.  So I did use the homestyle pasta from the freezer section of the grocery store because I think dried egg noodles are great, but not my first choice for this dish!  If you decide to use egg noodles it is still going to be fabulous, because let's face it, I wouldn't share bad food with all of you!  Just a personal preference for this particular dish.  Btw, your store will likely have a store brand of these noodles which are exactly the same, so save yourself some moola if you buy them! 

So let us get down to the nitty gritty of it all (is that a farm term?) 

You will need:
1 tsp olive oil
1 T butter
2-3  lbs of beef, cubed (any amount between there, I used 2.5)
8 cups beef stock, divided (2 standard size boxes, leave 1 cup set aside)
2 cups water
3 pkgs of frozen noodles or 2 large bags of egg noodles. 
4 T cornstarch
1 T black pepper

In a LARGE pot, add in olive oil and butter.  When it is melted, add in cubed beef.  Salt and pepper.  Toss for 3-5 minutes in the pan until cooked through, or very close to cooked through. (if you like rare beef, cook less).  Remove from pot unto a plate.

Add in 7 cups of stock, 2 cups water, 1 T of pepper and salt to taste.  You want your broth seasoned well before the pasta goes in, so it will flavor the pasta well! While you are waiting for it to come to a boil, add cornstarch to your reserved cup of stock.  Mix thoroughly.  Set aside.  When stock boils, add in noodles.  Let cook 3 minutes short of time directed on the package.  At this time add beef back in, and let it cook the last 3 minutes with the lid on and turn down to low heat.  When it is done, take your cornstarch/beef stock mixture, you may need to stir it again and add into the pot stirring slowly, it will start to thicken into a gravy almost immediately.  When all combined, turn the heat off, put the lid on and let is sit 5 minutes.  Then serve! 

Cooking the meat first leaves you great flavor to help flavor your stock!  If you want a stronger beef flavor, through in a couple of beef bouillon cubes.  I did just that myself.  Sometimes I do and sometimes I don't.  I don't feel like I got the BEST quality stock, so I wanted to bump it up just a hair.  This can be added anytime, just make sure the cubes or granules are dissolved.  I don't typically use bouillon because of the salt factor.  I figured in a pot of food this big, a couple would not kill anyone and they really made just the right amount of difference.  I would just watch the amount of salt you add, because there is so much in the bouillon. 

I hope on some chilly, rainy, snowy, or windy night....  No wait, on ANY night.  You feed your family this belly warming dish!

This is the official end of my "break".  I should have had this typed up for you 2 days ago, but, I got lazy!  Back to work my friends, enjoy your evening and thanks so much for being part of FoodThoughtsOfaChefWannabe!

 

Your "use a fork, not a spoon..."chefwannabe

 

Amaretti Cookies!

Have you ever eaten Amaretti Cookies?  If not, get to the store, probably your local Italian market, but sometimes in regular grocery stores, and get some!  They are little crunchy bites of almond HEAVEN!

I have the hardest time finding them here in Omaha.  I find them on occasion but that just isn't gonna cut it.  I need them when I need them.  I use them for crusts, to crumble over ice cream, or just alone.  They are the only ALMOND flavored thing I love.  I never was a huge almond flavor fan until these.  This is one cookie I had  to learn to make and I did.  I found every single recipe I looked up was the same.  I decided it was ok that I didn't change it or write my own, or concoct a special formula. 

I mention it in the recipe but don't go spend money on superfine sugar if you have a food processor.  Just process your sugar for 30 seconds and wa-la, superfine sugar!  The almond paste is hard for some to find but I always get it near the pie filling section of your grocery store.  When you open the can, you will need 5 minutes alone with it.  To huff, and smell, and dream of a better world, where umm....like, I don't know, where maybe unicorns poop almond paste?  I dont' really know where I was going with that, but the point it, you WILL need a moment of special ME time with this can of almond paste.

I also made my cookies a WEE bit bigger and as you can see.  They turned out fine.  Oh wait, I mean THIS pan turned out fine.  Just keep reading.......


Find this near the pie filling!!

8 ounce can of Almond Paste
1 cup superfine sugar
2 lg egg whites

This can be done all in the food processor or all with an electric mixer.  I used the food processor because we know, I use it at all possible moments!
First get your oven preheated to 375 degrees (190 C).  Prepare a pastry bag.  Cut the tip off so you have approximately a 1/2 inch opening.  This isn't rocket science and if you are a bit bigger or smaller, no sweat, just roll with it my friends!  Get your cookie sheets lined with parchment paper, ESPECIALLY for this one.  I swear by parchment paper and I am sure it is the reason for my successful baking in recent years.  It has turned my life AROUND!  You really need it for this recipe though! 

Put your sugar in first.  There is a reason for this.  The original recipe calls for SUPERFINE sugar.  This can be accomplished just by processing your regular sugar for 30 seconds in the food processor.  You can purchase superfine sugar as well, but I don't get all into special things when I can make it at home just by this easy method!  Then add in the entire can of Almond paste, you know after you get done huffing the most amazing smell EVER!  Process about 10 seconds, until almond paste is broken up and combine with the sugar.  Next add in your egg whites in 2 additions.  After the second addition process dough until smooth!!

Now fill up your pastry bag.  I just buy the disposable ones.  Drop batter from the pastry bag into 1 1/2 mounds about 1 inch apart.  If you get little spiky tips, use a damp paper towel to smooth them out!  You can sprinkle a little extra sugar on top!

Bake for 15 minutes or until cookies are golden brown, and have formed a few little cracks.  Mine barely cracked at all.  Makes no difference, they were AMAZEBALLS!  Seriously incredible.  Just keep an eye on them so you don't burn them.  Why you ask, do I remind you of this??  Yea, because I blackened one entire pan!  Happens to all of us I think, or maybe not, maybe just me and if that is the case, I OWN that burned pan of cookies people, I OWN IT!!

For me the longer these sit out and dry and cool, the CRUNCHIER they are.  And I feel like that is exactly how it should be.  The neighbor should be knocking on your door asking you to STOP CRUNCHING COOKIES, because they crunch so loud!

Happy Amaretti Cookie Baking guys!

Your "now, HOW do I make a candle this strong"chefwannabe

Mini Minced Beef Pies

My husband spent a handful of his growing up years in England.  He talks so fondly of the people, the country, AND the food.  I like to try and recreate certain things for him, and myself (let's be real) that bring back good memories.  So I interrogate him about his travels and food experiences outside of the US.  I love hearing about his childhood which was so vastly different than my own.  I love making food that sparks memories of places he has been and lived. 

I am sure little pies are far from anything he may have eaten in England, but I tried my own take on minced beef pies.  He says they aren't TO far off from what he got at the local "chippy" .  Now if I could find a place to get him REAL English Sharp Cheddar cheese, I would be his hero for LIFE!  I did find some at Whole Foods and he liked it but it just wasn't QUITE right. 

I like things in "mini".  I like having individual portions, for portion control and because they are fun.  I swear it has nothing to do with being a germaphobe and someone else touching my food.  Anyway, let us get started.  You can buy pie crust or you can make my pie crust.  There is a link in the list of ingredients to my FABULOUS crust.  Just trust me on this kids, it rocks!

You will need:
1lb ground beef
1 carrot grated
1 small potato diced TINY
1 tbsp flour
1 cup beef stock
Pie Crust (1) Store bought or my FABULOUS recipe (makes 2 crusts, but just need 1)
Parchment Paper
1 egg (for egg wash)
salt and pepper to taste

Brown ground beef completely.  When it is done, if there is to much grease, drain it and add in flour, and carrots.  Mix completely until the flour is soaked up by the beef.  Add in stock and the TINY diced potato.  Stir until stock begins to thicken.  You may find you need a bit more stock, if so just add in as much as you like for a gravy.  Now cover your pot with a lid, turn off the heat and let it sit, until it is completely cooled.

Note: When I say dice the potato tiny, you could grate it (large grate) as well.  It should be tiny enough that the pieces cook through from the residual heat in the pot while it sits covered.  K?  K.

Cut strips of parchment paper long enough to go in the muffin tin and come out the other side, like this.  Spray your muffin tin with non stick spray and lay the parchment pieces in.  You will use it to remove the mini pies when they are done baking!

Roll out your pie crust.  Roll it a bit thinner than you would a regular sized pie crust.  I used a cup with a top diameter of almost 5 inches for this.  You want enough to be able to pinch your top lattice work to the crust, or to pinch the edges if you choose to put another piece on top for a solid top crust. You may not need one that big!  Cut out 12 circles and get them into the pan.  Make sure to press the sides and bottom edges on in to the corners!  Add in filling.  I used a small cookie scoop but just make sure it is divided between them all.  Take your leftover dough and do the lattice on top or if you have enough dough, or an extra crust, feel free to cut an entire top crust out.  Pinch the edges and brush entire mini pie with an egg wash.

Bake at 375 for approximately 30 minutes. 

You can easily make these with chicken, exchange the meat and stock.  They are delicious little meat pies using ground beef, for a budget friendly meal!

Your kids will love their own mini pie, and so will you!

Your "likes to have my OWN" chefwannabe

 

UNstuffed Cabbage Soup

I love stuffed cabbage. I love soup.  So how about UNstuffing the cabbage and making it into a soup?  I thought it was a great idea.  And when I tasted it, I decided it was genius.  I know, I think most of my ideas are genius but, the name of this soup came from my husband.  He thinks he possibly has a future in naming my recipes permanently.   He might, but he can't know this.

We are working hard on "our"  *meaning my husband* vegetable issues.  He hates them but he has to eat them sometimes.  He keeps telling me I can't MAKE him like vegetables anymore than he can MAKE me offer to slurp down a raw oyster.  He has a point.  Hell WILL freeze over before an ANY oyster, specifically a RAW oyster ever touches these lips.  It.  Will.  Not.  Happen.  And I am perfectly fine with that.  Our taste buds are always changing and I am very good at trying things I never have liked before to see if I like them now.  But raw seafood is an entirely different animal my friends.  As I stated before.  It.  Will.  Not.  Happen.  EVER.   I take that back, I told him if he let me put makeup on him, and a wig, paint his nails and dress him like a woman, all on video for you all, I would touch my tongue to a raw oyster.  His reply?  It.  Will.  Not.  Happen.  There ya go.

As far as I can tell it appears, I won.  I got hubs to eat my soup, and he told me it was some of the best soup he had ever eaten.  It is odd, it seems of all veggies to not like, the one he doesn't mind is cabbage.  I just find it interesting.  I am not out to change him and if you don't like something you don't like it, but I DO always appreciate when he tries things and I usually appreciate that he makes me try things too. 

Anyway, I had warned you how much I loved soup and this little soup stretch will eventually pass when I have exhausted making all things into a soup if at all possible!

In our quest to eat healthier, I think that you will enjoy this completely guilt free soup, by the bowlful!  OK so you might want a little crusty bread but, I won't tell, if you won't tell!

Oh wait, I need to refill my coffee.......brb

OK back. 

You will need:
1 lb ground chicken
2 tsp garlic powder
1 tbsp onion powder
1 small can of diced tomatoes or 1 cup fresh diced tomatoes (do not drain)
5 cups chicken stock
26 ounces crushed tomatoes (this is the size my Pomi's come in, choose something close)
1 cup instant rice
1- 10oz bag of shredded cabbage or half of a large head, shredded
salt and pepper to taste

In a large pot, brown your ground chicken.  While it is browning it, add in garlic powder, and onion powder.  When it is completely browned add in tomatoes and chicken stock.  Let simmer for 15 minutes.  Add in instant rice and cabbage.  Turn your burner off and cover for 5 minutes.  Remove lid and stir to completely combine all the ingredients.  Keep warm on low while eating! 

This soup is so light yet filling with the rice.  It is perfect for a light lunch or a starter for multi course dinner.  If you are dieting (oh I hate that word) or just making lifestyle changes, this soup is a great one to add to your quick, easy, and healthy repertoire!  I made this post and it has lasted us 2 days already!  We will finish it up tonight!  Great for work lunches too.  Filling but not so heavy you are going to need to hide at your desk napping!

Enjoy this light and delicious soup my friends!

Your "never enough soup" chefwannabe