Classic Pie Crust

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Pie Crust

My family always says that if you are going to be making a pie from scratch, please… for all that is holy… make your crust from scratch. It is amazingly simple and the wait time is minimal. Don’t be intimidated to make your own pie crust.

You don’t necessarily have to have any special tools to make a pie crust, but if you have a pastry cutter, that helps;  however, you can always use the two fork method (or one fork).

This is a recipe that is from the “red book.” My parents have this Betty Crocker book that has amazing and classic recipes. I believed my mom told me that it was a wedding gift; which is a gift that continues to keep on giving, let me tell you. That is one thing that is amazing about cooking; you can share that joy with the ones you love. Have you ever gone to a cook-out that did not have food? NO! Whenever you plan a party, you always think of … food. Food is a conversational piece, an ice breaker, something that we (as human beings) all have in common; I mean you gotta eat right?

So when you are thinking about what to make for this wonderful 4th of July weekend, think of making pie. My family uses this recipe for apple pie, rhubarb pie, cherry pie, etc. In my family, we always do double crusted pies because, I mean come on; it helps keep the deliciousness inside.  I hope this will become your go to recipe as well.

Please note that when I was making this pie crust, I was chasing light as it was starting to storm outside.

Michigan Item

Michigan Ingredient: Meijer Flour

I know, I know… a bit of a stretch, but there are not many ingredients necessary for this crust. It’s usually what’s inside that counts.

In Michigan, there are two types of pie that every woman needs to know how to make: apple  pie and cherry pie. Trust me, I will help you with being able to tackle both… [insert foreshadowing now…]

Pie Crust

First things first, measure out your flour and salt and combine in a bowl.

Pie Crust

EXPERT TIP!! Before you measure your shortening, spray your measuring cups with non-stick spray to assist with stick-age (<– not a word… but how else would you describe it). Yes, there will be a little bit that sticks, BUT not nearly as much if you did not spray your measuring cups with non-stick spray.

Pie Crust

Pie Crust

Drop your shortening in your flour mixture and “cut” the shortening into the flour. You will do this until the mixture looks like pea-sized crumbs (like below)

Pie Crust

You could do this in a food processor; I’ve seen people do it, but the nostalgia of making a pie crust the “old fashioned” way is the way I prefer to do it.

Pie Crust

Add your ice water to the mixture and combine. You can use a spoon, but sometimes you just need to use the tools that god gave ya (your hands) and get in there and get messy. I would recommend that you remove any jewelry.

Pie Crust

Once the dough is combined, divide in half, and shape into round discs. Wrap the dough in plastic wrap, put them in a gallon-sized zip-lock bag,  and place them in the freezer for at least 2 hours.

Pie Crust

When you  are ready to use the dough, I would recommend trying to roll the dough while it is wrapped in the clear plastic wrap. It makes it so you don’t have to use flour and then run into the chance of the dough having a slight flour taste. ALSO! Transfer is a snap!

Pie Crust

Try to roll it out into as much of a circle as possible. I would recommend having your pie plate out so that you can eyeball how much you need to roll the dough out.

Pie Crust

Repeat with the second disc of dough of rolling it out.

Fill the pie with your favorite filling and top with the second crust.  Trim and crimp the edges and set aside the excess dough (I’ll tell you what to do with the excess dough on Thursday). Once you are ready to bake, brush the top with a beaten egg to help get that “golden” look.

Classic Pie Crust
 
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Recipe type: Dessert
Cuisine: American
Serves: 2 crusts
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A classic pie crust recipe that you can use for your favorite pie recipes!
Ingredients
  • 3⅓ cups of Flour
  • 1 tsp Salt
  • 1¼ cups of Shortening
  • 8-9 tablespoons of Ice Water
Instructions
  1. Combine your flour and salt in a bowl.
  2. Spray your measuring cups with cooking spray; measure your shortening and scoop into the flour.
  3. Use either a pastry cutter or two forks and "cut" the shortening into the flour until it resembles pea sized crumbs.
  4. Pour 8 tablespoons of ice water into the mixture. If it combines easy, you do not need more water. If it seems like it is a bit difficult to combine, add the remaining tablespoon of water.
  5. Once the pie dough is combined, cut the dough in half and shape into round discs. Place the dough in the freezer for a couple of hours.
  6. When you are ready to use the dough, take the discs out of the freezer and roll out (as best as you can) into 9 or 10 inch circles and fill with your favorite filling. Trim and crimp the edges. Set aside the excess dough.
  7. When you are ready to bake, you can brush the crust with a beaten egg to help achieve the "golden" look.
Notes
Recipe from Betty Crocker

 

Strawberry Honey Muffins

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Strawberry Honey Muffins

When it’s strawberry season in Michigan, the restaurants start to have strawberry specials, some orchards have you-pick, and it’s a true sign to the start of summer.

Strawberry

My little family went to a strawberry patch and picked a few strawberries. It was so fun and is something that we are definitely going to do again before the season is out.

Strawberry

My daughter had a field (ha) day picking the strawberries. We told her not to eat them and she still was sneaking them. There was no denying that she was eating them as she had the evidence all over her face and hands.  It was almost like a cartoon…”one for you, one for me… one for you… two for me.”

Strawberries

Michigan Ingredient

Michigan Ingredients: Strawberries, Sugar, Honey

I’ve recently started combing honey and strawberries together. Strawberries alone are amazing, but if you want to take your strawberry snacking to the next level, add some honey. It’s Michigan in a bowl people! YUM!!!

Strawberry Honey Muffins

Chop your strawberries. It was very hard to not eat all the strawberries while I was chopping them because usually I chop and eat at the same time.

Strawberry Honey Muffins

Place your strawberries in a bowl and drizzle your honey over them. Try not to eat all of them and set them aside.

Strawberry Honey Muffins

Combine your dry ingredients and create a well for your liquids.

Strawberry Honey Muffins

Imagine a picture of melting butter and cooling it. Pour the butter into the well.  Combine your milk and egg and pour into the well as well.  Stir until just combined. DO NOT OVER STIR!!

Strawberry Honey Muffins

Add your strawberry and honey mixture. I would recommend using a rubber spatula and getting all the honey out of the bowl. It is so worth it.

Strawberry Honey Muffins

Fill your muffin tins that are lined with your favorite muffin liners.  If you have empty cavities, fill them with water to ensure even baking. Bake at 425 degrees for 20 to 25 minutes or until the muffins pass the toothpick test.

Strawberry Honey Muffins

Strawberry Honey Muffins
 
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Recipe type: Breads
Serves: 10-12
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Ingredients
  • 1 cup of Fresh Strawberries, chopped
  • 3 tablespoons of Honey
  • 1¾ cups of Flour
  • ⅓ cup of Sugar
  • 1 teaspoon of Baking Powder
  • ½ teaspoon of Salt
  • ¾ cup of Milk
  • ⅓ cup Butter (melted)
  • 1 Egg
Instructions
  1. Combine your strawberries and 3 tablespoons of honey in a small bowl. Set aside.
  2. Combine the remaining dry ingredients into a large bowl. Create a well in which the liquid ingredients will be poured into.
  3. Melt your butter and once cooled, pour into the well of the dry ingredients. Combine the milk and egg into a small bowl. Pour into the well in the dry ingredients. Stir until just combined (Do not over-stir).
  4. Add your strawberries and honey and stir until just combined.
  5. Preheat your oven at 425 degrees while your pour your muffin batter into a muffin pan. *
  6. Bake for 20-25 until the toothpick comes out clean.
Notes
Note: If you have empty cavities, fill them with water for even baking.

Steak Hoagies

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The Steak Hoagie: a man style sandwich that even a woman will crave. This sandwich is one of the reasons why I cannot be a vegetarian. My mom use to make this when I was younger and over the years, I have perfected it. I believe that my mom did not add green peppers to hers; but I love green peppers so…. of course this happens. I have added mushrooms before, but my favorite is the onion and green pepper version, as it is simpler and I usually have them on hand.

In order to make this hoagie amazing, you have to top it with Velveeta cheese. Something about sliced Velveeta cheese makes it even more amazing. ANNNND I discovered (most recently) that they have a sharp version, so that was a must.

When my husband and I were dating, this (along with other manly type meals) was one of the first dinners I made for him solo. I mean come on; a way to a man’s heart is through his chest stomach.

Michigan Ingredient

Michigan Ingredient: Beef Sizzlers

I have never lived in another state so I can’t tell you if this is only available in Michigan or not. But if you want to make these beauties, you have to have this type of meat.   It’s very thin, already seasoned, and cooks quickly.

Steak Hoagies

If you can see, they are separated with wax paper as they are very thin.

Steak Hoagies

Cut the meat into strips. Seriously look at that “marbling.”

Steak Hoagies

Look at that…. I don’t even have words to describe it.

Steak Hoagies

Chop your green pepper and onion into thin  strips (almost like strips for chicken fajitas).

Steak Hoagies

Drizzle some olive oil into a large skillet and pour in your meat. Add some salt and pepper.

Steak Hoagie

Brown the meat until it is almost completely browned. Use a slotted spoon and place your meat onto a glass (don’t use a foam or paper plate because it will not end well) plate and set aside. You will want to keep the fat in the pan so that you can saute your onions and green peppers. (Now I know that this sounds like a heart attack waiting to happen, but keep in mind that this is not labeled as a “diet” dish or low fat. This is a mega splurge and usually something that you don’t eat too often. Moderation is KEY).

Steak Hoagie

Steak Hoagie

Saute your veggies until the onion is translucent and the green peppers have softened.

Steak Hoagies

Add your meat to the veggies and finish browning the meat. Salt and pepper to taste. This steak hoagie is so simple, it hurts. Again, you don’t need fancy seasonings with this meat because it comes already seasoned.

Main

Spoon the mixture onto a super sub/hoagie bun and top with 2 slices of Velveeta Cheese. The cheese will melt from the heat of the meat. Serve with steak fries.

IF (key word if) you have leftovers, this is great with eggs…. just saying… 🙂

Steak Hoagies
 
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Recipe type: Sandwich
Cuisine: American
Serves: 6
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A classic steak hoagie that melts in your mouth!
Ingredients
  • 2 packages of Premium Beef Sizzlers (6 count each)
  • 1 Green Pepper
  • 1 Onion
  • Olive oil for drizzling
  • 6 Super Subs/Hoagie Buns
  • 12 slices of Velveeta Cheese
  • Salt and Pepper to taste
Instructions
  1. Cut your beef into strips.
  2. Chop your green pepper and onion into thin strips (like you would for chicken fajitas).
  3. Drizzle olive oil in a large skillet and add your meat. Add salt and pepper.
  4. Brown your meat until it is almost done and use a slotted spoon and spoon the meat onto a glass plate.
  5. Use the fat from the meat and saute your green pepper and onion until the onion is translucent and the green pepper is softened.
  6. Add the meat back and brown the rest of the way. Add salt and pepper to taste.
  7. Spoon the mixture onto a Super Sub/Hoagie Bun and top with 2 slices of Velveeta cheese per hoagie.
  8. Serve with steak fries.

 

Cherry Riesling Wine Brownies

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When I first starting drinking wine, my husband and I had some sangria and cheese; you know the typical “wine and cheese” dinner. Once we did that, I was hooked; I was in love with wine.

Then I started with the Michigan wines and never turned back. I became the quintessential “snob” of only drinking Michigan wine.

Have you ever thought about what brownies and no bake cookies would taste like if they were combined/had a baby? WELLLLL….. This is the recipe to try. I wouldn’t recommend sharing these beauties with children as the frosting has wine it is as well, and the frosting is not cooked…. so….. yeah…

This is the perfect recipe to have when you want to have something that is chocolatey and fudgey to go with wine for your girls night.

Michigan Ingredient

Michigan Ingredient:  Sugar and Wine

I think I prefer baking with wine because it is  a no brainer and you can believe that the “alcohol” bakes/cooks out of the baked good. I believe that I read somewhere that that is not completely true; now I must research and include said research in the next recipe involving wine (because I mean come on, cooking with wine is great and classy).

Wine Brownies

Combine 2 cups of old fashioned oats, 1 1/2 cups of flour, 1 teaspoon of baking soda and 1 teaspoon of baking powder.  Stir to combine and set aside.

Wine Brownies

Combine 2 cups of sugar, 1 stick of butter, 1/2 cup of wine, 1/4 cup of cocoa, and 2 tablespoons of milk. Bring to a rapid boil (just like you would for No Bakes). Boil for a minute and remove from the heat.  Pour over your dry ingredients and stir.

Wine Brownies

This is when you realize that you probably should use a spoon because the whisk is just not cutting it.  But please make sure you use a heavy duty plastic or metal spoon because……

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I broke my favorite wooden spoon. Granted I have had it for years and it was probably considered “brittle,” but seriously…. my favorite wooden spoon to use for baking is now gone. 🙁

Wine Brownies

Add your 2 cups of chocolate chips and 1/2 cup of milk. This is really thick, but trust me, it will not set up as no bakes and will not bake as cookies (believe me, I tried lol).

Wine Brownies

If you want to give a taste, by all means, please do. There is no egg, so you do not have to worry about getting “worms.”

Pour the batter into an 8×8 or 9×9 greased pan.  Bake at 350 for 32-40 minutes or until it passes the toothpick test.  After your have pulled the brownies out, patiently wait for them to cool. It took a bit for mine to cool, and I was chasing light, so please don’t mind the pictures.

Wine Brownies

Once your brownies have cooled, place your powdered sugar, cocoa, softened butter, wine, and milk in a bowl. Use your hand mixer because this is not a lot of frosting and beat until well combined. If you want to add more wine or milk because you want it to be thinner, OR if you want to add more powdered sugar to make it thicker,  by all means do so. It’s like a combination of a frosting and glaze.

Wine Brownies

Spread/pour over your brownies and spread evenly. Place the brownies in the fridge for at least 30 minutes for the frosting to “crisp” up.

Now I know that it seems like this takes for.ever. But when you make brownies (from scratch) there are these same type of steps (bringing a chocolate, butter, sugar mixture to a boil, etc.)… and the waiting for the cooling is what makes it seem like it takes forever. But you do not want to put frosting on any baked good that is warm. It’s almost like part of the commandments of baking.

MAIN

Enjoy these bad boys with a nice glass of Cherry Riesling wine that has been chilled (or in my case, use Michigan shaped ice cubes… I know…) with your girlfriends or alone while watching your favorite guilty pleasure show after the kids have gone to bed.

Wine Brownies
 
Author:
Recipe type: Dessert
Serves: 9
Prep time:
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Enjoy these bad boys with a nice glass of Cherry Riesling wine that has been chilled (or in my case, use Michigan shaped ice cubes... I know...) with your girlfriends or alone while watching your favorite guilty pleasure show after the kids have gone to bed.
Ingredients
Brownies
  • 2 cups of Sugar
  • 1 Stick of Unsalted Butter
  • ½ cup of Wine
  • ¼ cup of Cocoa
  • 2 tablespoons of Milk
  • 2 cups of Old Fashioned Oats
  • 1½ cups of Flour
  • 1 teaspoon of Baking Soda
  • 1 teaspoon of Baking Powder
  • ½ cup of Milk
  • 2 cups of Chocolate Chips
Frosting
  • 1½ Powder Sugar
  • 3 tablespoons of Cocoa
  • 2 tablespoons of Wine
  • 2 tablespoons of Milk
  • 4 tablespoons of Unsalted Butter (softened)
Instructions
  1. Combine 2 cups of old fashioned oats, 1½ cups of flour, 1 teaspoon of baking soda and 1 teaspoon of baking powder. Stir to combine and set aside.
  2. Combine 2 cups of sugar, 1 stick of butter, ½ cup of wine, ¼ cup of cocoa, and 2 tablespoons of milk. Bring to a rapid boil (just like you would for No Bakes). Boil for a minute and remove from the heat. Pour over your dry ingredients and stir (use a strong spoon).
  3. Add your 2 cups of chocolate chips and ¼ cup of milk. Mixture will be thick.
  4. Pour the batter into an 8x8 or 9x9 greased pan. Bake at 350 for 32-40 minutes or until it passes the toothpick test.
  5. Patiently wait for the brownies to cool.
Frosting
  1. Place your powdered sugar, cocoa, softened butter, wine, and milk in a bowl. Use your hand mixer because this is not a lot of frosting and beat until well combined.
  2. Spread/pour over your cooled brownies and spread evenly.
  3. Place the brownies in the fridge for at least thirty minutes for the frosting to "crisp" up. Cut into the desired size you would like and enjoy with more wine.
Notes
If you want to add more wine or milk because you want the frosting to be thinner, OR if you want to add more powdered sugar to make it thicker, by all means do so.

AND please note that the prep time does not include cooling time.

 

Simple Cherry Wine Marinade for Chicken

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Main

Have you heard the Pure Michigan ad for Coldwater, Michigan yet? It is seriously heart warming, as is all of them. I’m the weirdo that you see at the light with her windows down listening to the Pure Michigan ads on full blast. I love them; something about Tim Allen’s voice.

I have been experimenting with wine lately and lucky for you, some recipes are good (ha)! There will be plenty more recipes with Michigan wine as I am a snob and will not drink a wine that is not Michigan. Now maybe I am missing out on something amazing…. BUUUT….. I am quite content with drinking/baking/cooking with Michigan wine.

Michigan Wine

Michigan Ingredient: Cherry Riesling Wine.

This is a sweeter blush type of wine that is made with Michigan cherries.  The Riesling portion of the wine (white)  is always good for making a “marinade” if you will for the chicken.

You can use this chicken for anything. You can eat it by itself (with sides of course) or you can chop it and put it in a nice summer-y salad with fruit and a nice vinaigrette.  The wine flavor is not overpowering, but you can tell that you definitely used wine in the marinade.

Chicken wine

Place your chicken breast in a bowl and use the zest of one lemon. I love the freshness that lemon gives chicken.  Roll the lemon (to release the juices) and cut said lemon in half and use the juice of half a lemon.

Wine chicken

Pour one cup *gasp* of wine over the chicken. Take a look around to make sure no one is looking, and take a sip. Seriously, how great is wine while you are cooking? At this point, you are going to want to pour the chicken and the liquids into a plastic ziplock bag (or if you want you can cover your bowl with clear plastic wrap) to place the chicken in the fridge. IT IS THAT EASY! <– sorry for shouting 🙂

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Chicken in a plastic ziplock bag is not very photogenic; sorry. But I wanted you to see that the chicken is submerged in the liquid in the plastic bag. To be safe, I would place the plastic ziplock bag in a bowl in the fridge just to be safe.

Grilled Chicken

After you have waited 2-3 hours, fire up your grill and remove the chicken breast from the plastic ziplock bag.

Again, this is such a simple marinade, you can add some salt and pepper (if you wish at this point) to the chicken while it is on the grill. Since the wine is not a super sweet/dessert wine (i.e. liquid candy), I opted to not add cherries to the marinade this time and wanted to go with something a bit more simple.  But in the very near future, I will be creating a syrup that will almost be used like BBQ sauce.  Stay tuned for that!!

Simple Cherry Wine Marinade for Chicken
 
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Recipe type: Main
Serves: 4
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A simple marinade, that is delicate and not overpowering.
Ingredients
  • 1.5-2 pounds of chicken breasts (2 large breasts)
  • 1 Lemon
  • 1 cup Cherry Riesling Wine
  • Salt and Pepper
Instructions
  1. Place your chicken breasts into a bowl.
  2. Zest one lemon over the chicken breasts.
  3. Roll your lemon to release the juices and use the juice of half of the lemon over the chicken.
  4. Pour 1 cup of Cherry Riesling wine over the chicken and pour the contents into a ziplock bag or cover your bowl with clear plastic. Place in the fridge for 2-3 hours.
  5. Fire up your grill and grill the chicken breasts until the juices run clear. Serve with sides or onto of a summery salad
Notes
Note: Grilling/cooking times will vary due to the size of the chicken breast and your grill.

No Bake Cookies

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No Bake Cookies

Now that’s it’s starting to get hot out and you still want to indulge in something sweet and handheld, by all means make No Bakes! This is a cookie that people typically make during the holidays; but in my family, we make it all year round.  One mega bonus is that it doesn’t heat up the kitchen to a blazing million degrees. During the summer months, if we want chocolate chip cookies or any cookies that you have to use the oven, we usually either make them in the evening or early morning hours.

This recipe comes from my husband’s grandmother. The one thing that I modified with this recipe is changing the quick cooking oats to old fashion as using old fashion oats tends to have the cookie set better. I know that every other recipe I had used would not set right and this is such a simple recipe that you should have no problem.

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Michigan Ingredient: Sugar

No Bake Cookies

First things first, place your sugar, cocoa, butter, and milk in a pan. Bring it to a boil while constantly whisking.

No Bake Cookies

Once the mixture is violently rapidly boiling, start your timer for one minute. It will seem like it will boil over, but it won’t. Do not be intimidated or scared. Trust me.  After the minute is up, remove from the heat and add your vanilla and peanut butter.

Please imagine this mixture being perfectly poured over3 1/2 cups of beautiful old fashioned oats. Mix until combined. 🙂

After it is combined, you can either use a scoop or a spoon to “spoon” the mixture onto wax paper. Try to patiently wait to let the cookies set (15-20 minutes).

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If you use a scoop, there will more than likely be some left in the scoop at the end; which is ok, because you can have a tiny taste just to make sure it won’t poison your loved ones.

I love making these cookies all year round (as previously stated above) not only because of the simplicity; but also because it reminds my husband of growing up. It’s amazing to me how a smell or foods can bring memories flooding back.

No Bake Cookies
 
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Recipe type: Cookie
Serves: 18 cookies
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A cookie that can be made year round and is especially great in the hot summer months so you don't have to turn on the oven.
Ingredients
  • 2 cups of Sugar
  • ¼ cup of Cocoa
  • ½ cup Milk
  • 1 stick of Butter
  • 1 teaspoon Pure Vanilla
  • 1 cup Peanut Butter
  • 3½ cup Old Fashion Oats
Instructions
  1. Bring sugar, cocoa, milk and butter to a rapid boil. Boil for one minute.
  2. Remove the mixture from the heat and add vanilla and peanut butter.
  3. Pour over oats and scoop (spoon) onto wax paper.
  4. Patiently wait 15-20 minutes for cookies to set.

 

Lemon Zucchini Pepper Pasta

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Lemon Zucchini Pepper Pasta

This is a dish that I actually started making when my daughter started eating solids. It is a light and fresh tasting dish that is highly addictive. To this day, she still loves the peppers. She eats those first before eating anything else.

This is a great side dish to have a barbecue, as it is light and you don’t have to worry about the dressing (typically mayo based) being out too long.

Lemon Zucchini Pepper Pasta

Michigan Ingredient: Meijer Orzo

I know, a bit of a stretch with the Michigan Ingredient here, BUT…. soon the produce season in Michigan will explode the scene  and there will be so many fresh ingredients, it will make your head spin.

Lemon Zucchini Pepper Pasta

First things first, chop your zucchini and peppers in half. I would recommend using the other halfs for a stir fry or to snack on because I mean, come on, veggies are great. I could easily be a vegetarian except for the minor detail that I love steak… and bacon.

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Try to make the size of your veggies are the same to promote even roasting. When I was making this for my daughter, the “chunks” were much smaller. The size above is roughly 1/2  to 3/4 of an inch, give or take.

Lemon Zucchini Pepper Pasta

Place your veggies into a bowl and pour your olive oil over them. A little goes a long way, so trust me when I say that a tablespoon is sufficient.  Salt and pepper to taste, which I know seems weird to say when in fact you might not be tasting your veggies at this point; BUT you know your family best. If you need more pepper, use more pepper, or if you are limiting salt, don’t use as much salt.

Lemon Zucchini Pepper Pasta

Spread your veggies onto a greased, tin foil lined baking sheet in a single layer.

This is when I would start preheating my oven and getting my water boiling for the pasta.  I know it seems weird, but after making this all the time, I would go through this process so that everything times out where the pasta will be done around the same time the veggies are done (or close to it).

Lemon Zucchini Pepper Pasta

Of course, if you would like to roast your veggies longer, by all means, please do so. I know what tastes my family enjoys and not enjoys. Roasting the veggies brings the sweetness out of the veggies and makes it like a healthy candy that is good for you. My daughter still can not get enough of the peppers.

Combine your pasta and your veggies in a bowl (preferably the one you will be using, because who wants to dirty multiple dishes, not this girl). Zest your lemon over the pasta and veggies. Roll the lemon (to release the juices), cut that bad boy in half and squeeze half a lemon over the pasta. Give it a stir and a taste. If you want more lemon, by all means, use the other half.  This can be served hot or cold. Both are equally amazing.

Lemon Zucchini Pepper Pasta
 
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Recipe type: Side Dish
Cuisine: American
Serves: 6-8
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A light, fresh salad that will compliment any barbecue.
Ingredients
  • 1 cup Orzo Pasta (dry)
  • ¾ cup Zucchini (half medium) - chopped
  • ½ to ¾ cup Red Bell Pepper (half red pepper) - chopped
  • ½ to ¾ cup Orange Bell Pepper (half orange pepper) - chopped
  • 1 tablespoon Olive Oil
  • Zest of one Lemon
  • Salt and Pepper to taste
  • Half to one Lemon juice (depending on the size of Lemon and personal preference)
Instructions
  1. Chop your veggies and place into a bowl.
  2. Add your oil over the veggies in the bowl. Salt and pepper to taste. Mix until well coated and spread your veggies onto a greased, tin-foil lined baking sheet in a single layer.
  3. Preheat your oven to 425 and roast your veggies for 20-25 minutes.
  4. While your oven is preheating, bring water to a boil and cook Orzo until Al dente.
  5. Once your pasta and veggies are ready, combine in a bowl and zest your lemon over top.
  6. Roll your lemon (to release the juices) and cut your lemon in half. Squeeze your lemon over the pasta and give it a stir. Taste the pasta with a veggie and if you would like more lemon, squeeze the other half into your dish.

Blueberry Muffins

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These muffins are amazing. Not too sweet, yet just the right  of sweetness to fully enjoy as a dessert. This is why it is acceptable to have them with dinner.

This is the recipe my family uses whenever we make macaroni and cheese. There is a slight lemon hint from the lemon zest, but not quite enough to put lemon in the title. It adds a great deal of freshness to the muffins. I’ve made the muffins before without lemon zest and you really can tell that it is missing.

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Michigan Ingredient: Sugar

Unfortunately, blueberries are not quite in season yet in Michigan; but I had to include this recipe with the mac and cheese because it would almost be sacrilege if I didn’t.  Blueberries are usually in season in July and August.

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First things first, combine the blueberries, lemon zest and 2 tablespoons of sugar in a small bowl. Doesn’t that look good? I could  just eat that by itself.

 

Combine the remaining dry ingredients into a bowl and stir to combine. I usually use a fork because I would rather clean a fork than a whisk. I know horrible right? BUUUUUUTTTTTTTT….. normally I am prepping these and the whisk is already dirty from making the cheese sauce for the macaroni and cheese. SOOOOOOOO… priorities? Yes, let’s go with that.  Please note that a well is created for the liquid ingredients.

 

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Combine the liquid ingredients in a separate bowl and then pour into the well. If it runs over, that is fine. It does not mean that the recipe fails. I promise. Stir until the ingredients are barely combined. When it comes to making muffins, you do not want to over-stir them. I want to say that I overheard a grandparent say this, so it must be true. If there appears to be a couple of “dry” lumps, that’s no big deal.

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At this time, I would preheat the oven at this point (to 425) and then pour (or spoon) your muffin batter into the muffin tin. I like to make “bigger” muffins, so usually this recipe yields 10 muffins for me that are “bigger”. The recipe can stretch to 12 muffins, your muffins will just be slightly smaller.

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If you have empty cavities, please pour water in them to promote even baking. My mom has always done this for as long as I can remember and whatever she was baking would always turn out great.  Bake the muffins for 20-25 minutes until the muffins pass the toothpick test.

Blueberry Muffins
 
Author:
Cuisine: Breads
Serves: 10-12 muffins
Prep time:
Cook time:
Total time:
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Ingredients
  • 1 cup of Fresh Blueberries
  • 2 tablespoons of Sugar
  • 1 Tablespoon of Fresh Lemon Zest
  • 1¾ cups of Flour
  • ¼ cup of Sugar
  • 1 teaspoon of Baking Powder
  • ½ teaspoon of Salt
  • ¾ cup of Milk
  • ⅓ cup Oil
  • 1 Egg
Instructions
  1. Combine your blueberries, 2 tablespoons of sugar, and lemon zest in a small bowl. Set aside.
  2. Combine the remaining dry ingredients into a large bowl. Create a well in which the liquid ingredients will be poured into.
  3. Combine the milk, oil, and egg into a small bowl. Pour into the well in the dry ingredients. Stir until just combined (Do not over-stir).
  4. Add your blueberries and stir until just combined.
  5. Preheat your oven at 425 degrees while your pour your muffin batter into a muffin pan. *
  6. Bake for 20-25 until the toothpick comes out clean.
Notes
*Note: If you do not use all of the muffin cavities, fill the empty spaces with water to promote even baking.

Macaroni and Cheese

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Macaroni and Cheese

My beautiful cousin requested that I put my macaroni and cheese recipe on the blog because she wants/needs a simple, yet deeee-lish… AND can be healthified (apparently not a word, but will be now ha ha). The one thing that I have to say, is try both ways (using either whole everything or 2%) and see which is best. Unfortunately, in order for your roux to set up perfectly, I would recommend using no lower than 2% milk. I have tried with 1/2% and it did not set nicely. It was like I should have not put forth the effort and just melted the cheese into the milk (true story).

I had a little bit of time off from my day job and took a little break from the blog so I could clear my head, come up with some creative ideas and try to get into a rhythm of doing things. It’s not like my old way was not proper, I just need to find the perfect balance between being a mom, wife, an admin, and blogger. The only thing that I learned during my vacation is that I work too much (don’t we all), and that I need to be able to run on a daily basis. During those runs, I was able to think more clearly and of course not feel as stressed; I mean, how can you feel stress when this is where you run…… (below)

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This was at about…. 7:45 a.m. This is what makes me love where I live and of course, and is one of the many things great about Michigan. Maybe other states have wild flowers on a man-made trail, BUUUUUTTTTTTTT, Michigan has that nostalgia about it. I mean, haven’t you heard the Pure Michigan ads?

ANYWAYS…. Back to the dish.

This is a two part post. First, the macaroni recipe, then on Thursday, I will post the recipe for the Blueberry Muffins. When you eat mac and cheese in my family, you have to have green beans and a muffin of some sort. Trust me, you will not go  back after you have had this combination.

Michigan Item

Michigan Ingredient: Meijer Cheese

First things first, put some water into a pot and start the boiling process for your noodles while you are working on your roux. Again… multi-task!

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Melt your butter and sprinkle your flour into same while whisking. Whisking is very important when it comes to making a roux (which some people call it a white sauce – but roux sounds so fancy 🙂 ). After the butter and flour starts to bubble (but before it turns brown), drizzle in your milk while you are continuously whisking.  Some say that it might have a “nutty” smell; maybe my sniffer is off, but I never smell the “nutty” smell, so don’t worry about that.

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Continuously whisk the mixture until the consistency becomes a thinned out cake batter. (A good test is to drag your whisk and if it takes a while to fill the line, it’s more than likely done.)

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Add your shredded cheese to the mixture and remove off the heat.  Try to refrain yourself from taking multiple tastes. Again, no Judgment here if you do, I don’t blame you. This cheese sauce is amazing. Add salt and pepper to taste at this point (thus the speckles in the picture above).

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Once your noodles are done, add them to the cheese sauce and stir to combine. Pour into a casserole dish.

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Melt your 1 tablespoon of butter and add the bread crumbs. This will be the topping of the mac and cheese.  Once you top it in a casserole dish, you can eat it at that point; or you can put it the the oven to “reheat” your cheese sauce and thicken your cheese sauce even more (not too much more).

Macaroni and Cheese

This is a meal that you can add to your weekly rotation, as it is filling and an American classic. This is a very kid friendly recipe and you won’t feel as bad that your child is eating macaroni and cheese as it is homemade without crazy preservatives.

5.0 from 1 reviews
Macaroni and Cheese
 
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 4
Prep time:
Cook time:
Total time:
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Classic comfort food that can be in your weekly rotation.
Ingredients
  • 2 tablespoons of Unsalted Butter
  • 2 tablespoons of Flour
  • 1½ cups of Milk (whole or 2%)
  • 1 block of Sharp or Extra Sharp Cheddar Cheese (whole or 2%) - shredded
  • Salt and Pepper
  • 2 cups of dry Elbow noodles
Topping
  • 1 tablespoon of Unsalted Butter
  • ⅓ cup Breadcrumbs
Instructions
  1. Start a pan of water and bring same to a boil while you make your roux.
  2. Melt 2 tablespoons of butter, add flour. Whisk like crazy to prevent sticking/gumming
  3. Once it is bubbling a little (before it turns brown), add your milk while you are whisking; and continue to whisk until the roux becomes thick like a thinned out cake batter (usually takes about 5-8 minutes depending on your stove).
  4. Once your roux has become glorious, add cheese and remove from heat. Add salt and pepper to taste. Set aside until noodles are done.
  5. Once your noodles are done cooking, drain, and combine with the cheese. Stir.
  6. Melt 1 tablespoon of butter, add breadcrumbs. Brown.
  7. Pour your mac and cheese into a 3 quart casserole dish and top with browned crumbs. You can eat now OR...
  8. Turn oven onto 375 degrees and place your mac and cheese into the oven while it is still cold. Usually by the time the oven is preheated, your mac and cheese will bubble along the edges.
  9. Enjoy with green beans and a muffin of your choice

 

Rhubarb Bread

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Rhubarb Bread

This is a recipe from my grandmother. She was the only one that I can remember using rhubarb. I feel like rhubarb is a classic that is slowly dying and no one really bakes with it anymore; mainly because they are intimidated with it and because they do not have a relative that has amazing recipes such as this gem.

All of my family has something that they are known for and everyone can cook. It’s almost like a calling/embedded in my family’s DNA (all sides) that you have to be able to cook and whoever is lucky enough to marry into the family will be the fortunate one to probably gain some weight lol. Now as I step (or is it jump) off my high horse…..

This bread is a great “rookie” rhubarb recipe. It is slightly rich, more like a dessert/have with coffee and friends bread.  I mean you can eat it for breakfast or whenever you want; it’s your body and no one will judge around here.

 

Michigan Item

Michigan Ingredient: Sugar and Rhubarb

Rhubarb is in season right now in Michigan. It is something that has a very short window, so if you see it in the store or your local orchard, buy it now because it could be gone next week. A lot of people make pies and jams with rhubarb; however, I have never heard of anyone (other than my family) making a bread.

Rhubarb Bread

First things first, beat the sugar and soften butter. Add the egg, beat until fluffy. Add your dry ingredients (that are pre-mixed and sifted), alternating with buttermilk.  After all is combined, add your vanilla. Rhubarb Bread

Rhubarb Bread

Dice your rhubarb.

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Roughly (coarsely) chop your walnuts. You can buy walnuts that are already chopped; OOOORRR you can buy the mega pack and chop them yourself.

Rhubarb Bread

Add rhubarb and walnuts until evenly distributed.

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Grease your loaf pan. There is a trick that my dad taught me, where you would take a fold-top sandwich bag and grease your baking pan. Then when you are done…

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You can fold the bag into itself and your hands are clean. BOOM!

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Pour the batter into the pan. Pre-heat your oven and prepare the topping.

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Put on top of your bread and bake for 50-60 minutes until the bread passes the toothpick test. I would recommend put a foil lined pan underneath as it may slightly spill over OR use a bigger pan.

Rhubarb Bread

I would wait about 15- 20 minutes before attempting to remove the bread from the an as the bread is so moist that it will crumble. You can use a butter knife and help the bread release from the top of the pan.

Rhubarb Bread
 
Author:
Recipe type: Breads
Prep time:
Cook time:
Total time:
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Ingredients
  • 2½ cups of Flour
  • 1 teaspoon of Baking Soda
  • ¾ teaspoon Salt
  • 1½ cups Sugar
  • 1⅓ stick of Butter (soften)
  • 1 egg
  • 1 cup Buttermilk
  • 1 tablespoon Vanilla
  • 1½ cups finely diced Rhubarb
  • ½ cup coarsely chopped Walnuts
Topping
  • ½ cup Sugar
  • 2 tablespoons of Butter
Instructions
  1. Beat sugar and 1⅓ sticks of butter together. Add the egg and beat until fluffy.
  2. Sift the dry ingredients into the creamed mixture, alternating with buttermilk. Beat after each addition.
  3. Add vanilla, rhubarb, and walnuts; mixing well.
  4. Pour into a 9x5x3 in loaf pan or 9 in tube pan.
  5. Pre-heat the oven to 350 degrees. Prepare the topping and pour/spoon onto bread. Bake for 50-60 minutes until the bread passes the toothpick test.
  6. Wait about 15-20 minutes before removing the bread as the bread is extremely moist.
Notes
Sometimes the bread will slightly "spill" over, so I would recommend either using a bigger pan or placing a pan lined with tin foil underneath.