Snow Day Pie

Nothing like getting cozy with a cup of coffee on a snow day.

 A Fiesta Rainbow will inspire you to empty the dishwasher.

 A snow day pie!

 I used my Grandma Nancy's apple pie recipe and did a lattice crust top.

Apple Pie Time!

Yaaaaaay Fall! I made an official "Fall Bucket List" for Mr. Lawyer and I to complete. I have always had an unofficial one that included the basics: pick apples at Beak & Skiff, eat the apples, drink lots of cider, consume some cider donuts, eat Grandma's apple pie with cheddar cheese. Beak & Skiff is this wonderful family owned orchard (since 1911!) in LaFayette, NY (just outside Syracuse). I have wonderful memories of going there almost every year with my grandparents. Grandpa Bruce and I would always split a hot dog and look at the beehive (you can see inside it!) while Grandma Nancy got her apples for pie. When I started going to school at SU I introduced my Beak & Skiff tradition to Mr. Lawyer and our friends.

This is one of my favorite pictures from the 1st trip. Nyk was pointing out the specific apples she wanted and Mr. Lawyer obliged. I think she wore footwear that wasn't conducive to ladder climbing. Beak & Skiff has some wonderful old and gnarly apple trees that are huge.

Mr. Lawyer knew that I missed this tradition and decided to surprise me with a trip to a New Jersey Orchard! Now I'm partial to my B&S but this orchard was very kid friendly and had a pumpkin patch! The trees seemed very young in comparison to what I am use to but the apples were still delicious. 

He's always in the trees doing the heavy lifting!

See what I mean about the little trees though? No ladder needed.

We managed to get quite the jump on our Fall Bucket List, including making an apple pie (bonus: with apples you picked yourself!). 

Confession: this is the first apple pie I've ever made. I mostly just eat Grandma's pie. 

A word about eating apple pie: It is essential that you eat the pie with sharp cheddar cheese. Mr. Lawyer asked me what the cheese was for when I pulled it out of the fridge. Adorable. I guess it's a NY/New England thing. It's delicious. Have a bite of pie, have a bite of cheese. Heaven.

I have this really cute kitchen towel that tells you how to make apple pie. It made the perfect backdrop.

Cheese time!

It's not Grandma's pie but it was pretty delicious for a first attempt.

Apple Pie

(from allrecipes.com)

Ingredients:
1 pastry recipe for a 9 inch double crust (I used pre-made crusts)
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice
4 to 8 Granny Smith apples depending on size- peeled, cored, and sliced
Directions:
1. Preheat oven to 350 degrees. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Add the spices and mix well.
2. Place the bottom crust in your pan. Toss apples in liquid and then place apples and most of the liquid into the pie pan. Cover with a top crust. Pour any remaining sugar and butter liquid over the crust.
3. Bake for 50 to 60 minutes until apples are soft.

Grandmothers and French Dressing

What is with Grandmothers and French Dressing? And why is it always delicious?! And always so super easy? First up we have Mr. Lawyer's Grandmom's Chicken, deliciously baked in french dressing and bread crumbs. Next we have Grandma Nancy's Apricot Chicken, baked in a lovely apricot-french dressing sauce. Obviously our Grandmothers were on to something.

I'm sure I'll get an angry phone call but here's Grandma and I at the Flower Show last year.

She also wants to know why I never cooked the entire semester I lived with her in grad school. HA! I think it had something to do with the fact that she always had dinner ready when I got home from class...

Mine didn't come out as well as Grandma's but I think that's because she makes her own salad dressing so her sauce is thicker. Plus she serves it with rice and I am all out of rice. First Mr. Lawyer complimented me on the dish but when I made the comment about rice and reminded him that my Grandma had served this to him back when we first started dating he changed his tone and it was all "Grandma does everything right. Grandma's was better." OH SNAP! See if I cook for you again this weekend. It is completely true though which is why I never make my own broccoli salad. Anyway, it was still delicious even though I didn't have any rice.

Apricot Chicken

(From Grandma Nancy)

Ingredients:
2 chicken breasts, cut into tenders
1 cup french or catalina dressing
1 cup apricot preserve
1 packet onion soup mix
Directions:
1. Placed sliced chicken breasts in an oven safe dish.
2. Mix together dressing, preserve and soup mix. Pour over chicken.
3. Bake at 350 for one hour.

**I had a ton of sauce and could have easily thrown in another chicken breast or two.**

A Word About Bourbon

Thanksgiving morning started like any other: me baking away in Grandma's kitchen and then triumphantly licking the spoon. Granted I did this in a very confrontational lock eyes with you kind of way which was promptly met with "How does that salmonella taste Jennifer?" "Great, the rum totally kills the salmonella." Ha. I went on to explain my bourbon cheesecake when all of the sudden Grandma exclaims that she has some bourbon....in the telephone. Obviously I think that she has completely lost it as she motions to the top of the china cabinet which is filled with the typical grandparent things like an antique phone, a rooster teapot and lasagna noodles.

But wait! It turns out that the antique phone I thought was actually just a phone my whole entire life is a giant flask of bourbon. Which after a quick calculation of the original age and how long my grandparents  were in possession of it resulted in us discovering we had 40 year old bourbon on our hands. At which point Grandma decides what the heck, let's open it up. And so the three of us did a shot of 40 year old bourbon before ten in the morning and man oh man was it smooth. Best Thanksgiving ever?!

Oh snap, the bell pops off to reveal a hidden flask!

Right, back to the cheesecake. I have never made a cheesecake before which may have resulted in some technical issues such as the texture, it was very fluffy not thick like a cheesecake. I'm also unsure about how I feel about pumpkin flavor that is not in a traditional pumpkin pie (which is sweet). Everyone liked it and thought it was good except for the non-cheesecake texture. Mr. Lawyer said if I had plopped it in a ramekin and called it a custard or mousse no one would have thought twice. The caramel-bourbon sauce? To. Die. For. I will definitely be keeping that part of the recipe for future desserts and ice cream. It made a lot so I still have half a mason jar in the fridge which I may or may not be eating by the spoonful.

Pumpkin Spiced Cheesecake with Caramel-Bourbon Sauce

(from Bon Appetit Magazine)

Ingredients:
Crust:
1 1/2 cups pecans, toasted, cooled
3 tablespoons golden brown sugar
3 tablespoons unsalted butter, melted
1/4 teaspoon ground cinnamon
Filling:
3 8-ounce packages cream cheese
1 1/4 cups sugar
1 teaspoon finely grated lemon peel
4 large eggs
1 15-ounce can pure pumpkin
1/2 cup plain whole-milk yogurt
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Large pinch of salt
Sauce:
1 cup (packed) dark brown sugar
1/2 cup whipping cream
6 tablespoons (3/4 stick) unsalted butter
1/4 cup light corn syrup
1/2 teaspoon salt
3 to 4 tablespoons bourbon
1 1/2 cups pecans, toasted, cooled
Directions:
1. Crust - Preheat oven to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides. Grind first 4 ingredients in processor until nut mixture sticks together. Press evenly onto bottom of pan. Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan in triple layer of heavy-duty foil.
2. Filling - Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth. Beat in eggs 1 at a time, then pumpkin, yogurt, flour, vanilla, spices, and salt. Pour into pan.
3. Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake. Place in oven. Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight.
4. Sauce - Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves. Reduce heat to medium; boil 1 minute without stirring. Remove from heat. Stir in bourbon, then pecans. Cool, stirring occasionally.
5. Remove foil. Cut around pan sides; remove sides. Cut cheesecake into wedges; spoon sauce over.

Easter Leftovers

Mr. Lawyer and I have been eating a lot of yummy ham (thanks Mrs. T!). We've had a variety of delicious sandwiches with combinations of Cabot cheddar cheese, Grandma Nancy's awesome pickles and horseradish sauce.

mmmm look at those pickles and that ham!

So tonight it was time to spice it up a bit. I made a maple glaze to add more sweetness to the already glazed ham and candied sweet potatoes.

For a last minute winging it dinner it came out pretty well...even if it was just throwing a maple syrup concoction on some ham slices and warming it up in the oven. We finished it off with some Cake Batter Ice Cream and some addicting crack cookies Amanda brought over. Oh! There were also some amazing olive rolls that Amanda added to dinner. They were amazing and I think they'd be great with some turkey and pesto.

Maple Glaze

(allrecipes.com)

Ingredients:
3/4 cup real maple syrup
1 tablespoon white wine vinegar (I used apple cider vinegar)
1/2 teaspoon mustard powder
5 whole cloves (I only had powdered)
1 (8 ounce) can crushed pineapple, drained (optional) (I just added a splash of juice to the mix)
Directions:
1. Whisk together the maple syrup, vinegar and dry mustard.
2. Score the ham, brush on glaze and continue to brush as it bakes.
3. If desired, insert whole cloves into the ham before glazing and coat ham with pineapple after first glazing.

Happy Easter!

The centerpiece!

The Easter Bunny brought me broccoli salad. In this case the Easter Bunny is Grandma. I admit I have an unhealthy obsession with Grandma's broccoli salad and request it at every family gathering (if anything I am predictable). Responses range from "I'm on my way to the store for broccoli" to "Jenni, broccoli salad is not Thanksgiving food." False. Broccoli salad is all the time food. I am in possession of this recipe but I have never made it myself. I refuse. It always tastes better when Grandma makes it. However Mr. Lawyer thinks it would be a perfect shore food so I might relent this summer.

Grandma Nancy's Broccoli Salad

(the kitchen of Grandma!)

Ingredients:
Broccoli tops (1 good sized bunched), chopped fine
6 slices of bacon, fried crisp
1/2 cup chopped onion (red I believe)
1/2 cup golden raisins
1/2 cup sunflower seeds
1/3 cup pineapple tidbits
Dressing Ingredients:
3/4 cup mayo
1/2 sugar (mix well)
1/2 cup vinegar
Directions:
Aaaaand that's all Grandma gave me. But it's a salad so it's not that complicated to throw together. However she does wait till serving to mix in the dressing and bacon. But it's also delicious the next day as leftovers (which I always steal and will fight my own brother and/or cousins for). In fact, I just finished some up now. Delicious.

Big Italian Dinner!

I feel like spaghetti and meatballs is always a dish that you compare to your parents (or grandparents!) so I was nervous to make this for the Lawyer but he loved it! And it wasn't a boyfriend lie! I first had this meatball recipe when Grandma Nancy made it for me and even better, it's a Wegman's recipe (♥!)! Grandma made the meatballs according the recipe, the first time I made them I used asiago cheese and they were still amazing. This time I followed the recipe and used pecorino romano. I would change nothing about this recipe unless you wanted to experiment with the cheese, which I completely approve of. The panko breadcrumbs are essential (and we all know what a sucker I am for panko!) These are my go to meatballs!

Wegman’s Meatballs!

(Wegmans obviously)

Ingredients: 
1 cup Panko Breadcrumbs
2 large eggs
1/2 cup water
1/3 cup grated Pecorino Romano Cheese
2 tsp minced Garlic
2 Tbsp minced fresh Italian parsley
1 tsp McCormick Italian Seasoning (or a dash of oregano/basil)
1 tsp salt
1/2 tsp black pepper
1 lb Wegmans 80% Lean Ground Beef
Directions: 
Preheat oven to 450 degrees.
1. Add panko, eggs, water, cheese, garlic, parsley, seasoning, salt, and pepper to large bowl; stir to combine. Add beef; mix by hand until just combined (use the claw! overmixing will toughen meatballs). 

2. Scoop up about 3 Tbsp meat mixture to form balls; smooth by rolling in cupped hands. Arrange meatballs on baking sheet, about 1 1/2-inches apart. 

3. Bake 15-17 min or until internal temp reaches 160 degrees.

I also tried a new sauce recipe out. It was pretty good although the name was misleading. I could taste the spicy but not the basil (except for the torn basil we put on top, from my very own basil plant!) I also simmer the meatballs in the sauce for a while after they come out of the oven. Supposedly the pine nuts add a creaminess to the sauce but I'm sure it would be fine without them because 1/4 cup pines nuts is equal to one month of my rent, just kidding! (except not really, those nuts are expensive!) While I'm not as in love with recipe as I am my Wegman meatballs I would make it again, but I would also experiment with new recipes. I did omit the fennel seeds because of my intense (and unfounded?!) hatred of fennel seeds. I like fennel bulb but for some reason I just cringe when I find fennel seeds in my pizza or spaghetti sauce.

Spicy Tomato-Basil Sauce 

(Bon Appétit) 

Ingredients:
4 1/2 cups canned crushed tomatoes with added puree (from two 28-ounce cans), divided
1/4 cup pine nuts
4 1/2 tablespoons extra-virgin olive oil
3/4 cup finely chopped onion
4 large garlic cloves, minced
1 teaspoon fennel seeds (finely crushed in plastic bag)  or not.
3/8 teaspoon (or more) dried crushed red pepper
1/2 cup finely chopped fresh basil
1/3 cup dry white wine

1 teaspoon dried oregano
Freshly ground black pepper
Directions:
1. Place 1 cup crushed tomatoes in blender. Add pine nuts and blend until very smooth, about 1 minute. 2. Heat oil in heavy large pot over medium-low heat. Add onion, garlic, fennel seeds, and 3/8 teaspoon dried crushed red pepper. Sauté until onion is soft, about 5 minutes. 

3. Add remaining crushed tomatoes, 2 tablespoons chopped basil, wine, and oregano. 

4. Scrape in tomato mixture from blender and stir to combine. 

5. Simmer sauce until flavors blend, 5 to 6 minutes. 

6. Season to taste with salt, pepper, and more dried crushed red pepper (I did add more red pepper)

7. Add your meatballs!

A Very Mushroom Sunday

Sunday's theme was mushrooms! (Wait, I have themes?) Really I just had an overabundance of mushrooms. So for appetizers we had some stuffed mushrooms loosely based on a Giada recipe. I only had smoked gouda on hand and did not have any mint. If I had extra cheese I would have melted a little bit on top because I'm a cheese fiend. They were a hit! (read: I only managed to snag three of the eight before Mr. Lawyer devoured them)

Stuffed Mushrooms 

(By Giada, Food Network) 

Ingredients 

1/2 cup Italian-style dried bread crumbs 

1/2 cup grated Pecorino Romano 

2 garlic cloves, peeled and minced 

2 tablespoons chopped fresh Italian parsley leaves 

1 tablespoon chopped fresh mint leaves 

Salt and freshly ground black pepper 

1/3 cup extra-virgin olive oil 

28 large (2 1/2-inch-diameter) white mushrooms, stemmed 

Directions 

1. Preheat the oven to 400 degrees F.

2. Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend. 

3. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes.

Next up was a chicken recipe from my dear Mother Unit. It was nice a light, not overly lemony. There was not enough mushrooms to go around even though I doubled the amount. My only issue with this one involves my own semi-irrational fear of not cooking chicken enough and giving everyone salmonella. So I pulled a Grandma Nancy and microwaved the chicken at the end because I couldn't get the temperature high enough on my meat thermometer! No one ended up in the bathroom and it was a super yummy meal.

Lemon Chicken with Mushrooms

(From the Mother Unit)

Ingredients
4 boneless chicken breast halves, skin removed
1/3 cup flour
1/8 tsp. freshly ground pepper
1/4 teaspoon garlic powder
1/8 teaspoon paprika
2 tablespoons olive oil

1 tablespoon butter
salt

4 ounces fresh sliced mushrooms (doubled to 8oz)
4 green onions sliced
2 tablespoons dry Marsala wine or a dry Chardonnay
2 tablespoons fresh lemon juice
freshly chopped parsley, for garnish
Directions

1. Place chicken breast halves between sheets of plastic wrap; gently pound to thin to an even thickness. Combine flour, pepper, garlic powder, and paprika in a plastic food storage bag. Add chicken and coat well; shake excess flour mixture off.
2. In large skillet, heat olive oil and butter over medium heat. Sauté chicken breasts for 3 to 4 minutes per side, turn and sprinkle with a little salt. Place on platter and cover with foil to keep warm.
3. Add mushrooms to the skillet with a little more butter, if needed. Sauté for 3 minutes, until browned and tender. Add green onions and sauté 1 minute longer. Add Marsala wine and lemon juice; simmer for 1 minute. Put chicken back in skillet; simmer for 1 minute longer.
4. Arrange chicken on platter; pour sauce and mushrooms over the chicken and garnish with a little chopped parsley.