Canned Pie

I had some local, organic peaches that had to be used soon but I'm not one to sit down and get covered in sticky peach juice.  I like the taste, I don't like the mess.  So I decided to make some cobbleresque pie.  My pies generally have a bottom crust and the top is a mix of oats, brown sugar and butter.  I don't really know where I came up with this except to say I'm not real crazy about pie crust.

I've also learned in the past few years that if you can bake it, you can can it.  Mason jars are awesome to bake in and if you put the lids and rings on when they are straight out of the oven they seal air tight.  Even if a couple don't seal, the jars are freezeable so none have to be wasted.  You just have to remember to let them cool completely before putting in the freezer so they don't shatter; however, they are making jars specially made for the freezer that can go straight into the oven.  Pretty cool.

I made these in tiny 4 oz jelly  jars.  What I've noticed is that there is just enough there to make me want more.  My next batch will be in 8 oz jars and will be blackberry, maybe even some cherry too.  

You can use any pie recipe you like.  The only thing to keep in mind is that you don't want to fill it all the way to the top. Things tend to puff a little when baking so I recommend only filling to the bottom of the rings on the jar.  This should leave just enough room for the lid to seal after it's baked.

Can't you just imagine come those cold, dreary winter months opening up one of these.  Hmm, I think I just figured out Christmas presents for this year!

Back in my element

I was able to spend time today coming up with a menu for the week, doing the monthly Sam's run, making a loaf of bread, trying a new recipe and making an awesome dinner for my family.  These are the little things that I really enjoy but lately haven't had the time and energy at the same time to do it.
Tonight's dinner was blackened Tilapia, roasted potatoes with chive and steamed carrots.  I cook a lot, but really don't make fish very often.  Mostly because my favorite way to have fish is fried, but when I found this recipe it looked so good.  It was too.  I changed several things from the original recipe like not using lemon juice or celery salt and didn't use as much oil or serve on white bread with the remaining oil poured over.  Ewww.  This is what I did:

Ingredients

• 3 tablespoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper, or to taste
• 1 teaspoon dried oregano, crush this in your had to release the oil
• 1 teaspoon dried thyme, crush to release the oil
• 2 teaspoons Kosher salt
•  
• 5 Tilapia fillets
• 1 tablespoon vegetable oil

Directions

• In a small bowl mix all of the spices together.
• Coat both sides of the fish with the spice mixture, rubbing it in to the fish.
• Let sit at room temp for no more than 30 minutes, but at least 15 so that the spices soak in.
• In a heavy skillet, heat the oil until almost smoking and carefully add fish.

Cook on each side 2 - 3 minutes.  Be sure not to over cook, the fish is done when it flakes easily with a fork.


Next time, I'm going to serve it over some Cajun seasoned rice.  Hey, that sounds like an awesome meal for Mardi Gras!

From a loaf to a ball

My meatloaf and meat ball recipe is exactly the same.  Why?  Because I'm lazy.  Because I make them in very large batches using similar ingredients.  Here is my recipe for both:

Meatloaf/Meatball Recipe
1 lb ground pork
3 lb lean ground beef
1 cup frozen tri-color pepper strips, chopped and thawed.  (Buying them this way is much cheaper than buying fresh peppers)
1 large onion, diced
1 cup quick oats
1 large egg
1 - 2 Tablespoons steak seasoning (I use McCormack's Montreal Steak)
1/2 cup seasoned bread crumbs

Preheat oven to 350.  In a VERY large bowl mix everything together.  If mixture is too wet add more oats.  If too dry, add another egg.  This should be able to hold its shape without falling apart or being too sticky.

Divide this into two.  Take one half and divide into two loaves.  Place a cookie rack in a large baking pan or use a broiler pan and place the two loaves onto this, be sure to spray whatever you use with non-stick spray.  Combine 2 Tablespoons mustard, 1/2 cup ketchup, 1/2 Tablespoon chili powder and a pinch of cayenne.  Pour this on top of the loaves during the last 15 minutes of cooking time.  Bake until internal temperature is 165, about and hour.
With the remaining mixture, form into 1/4 cup balls.  I use a 1/4 cup cookie scoop because I'm lazy.  Place the balls into a mini muffin pan that has been sprayed with non-stick spray.  Bake for 30 minutes.  I usually do this when we are eating one of the meatloaves that have just come out.  When its time to use just toss them in your favorite spaghetti sauce.
Allow the extra meatloaf and the meatballs to cool completely then freeze.  Just let them thaw overnight in the fridge and reheat.
In the time it takes to make one meatloaf, you can make 2 meatloaves and 2 dozen meatballs.  This is enough for us to get two meatloaf dinners, along with leftovers for lunches for two days and meatballs enough for 3 to 4 spaghetti and meatball dinners or up to 8 meatball sandwiches.
This technique also works well when making lasagna.  I never make just one at a time because I'm lazy.

Dim sum good vittles

Ok, this one is really good and really easy.  We had it tonight for dinner and I could have eaten a lot more than I did.

Bourbon Chicken  (don't ask me why because unfortunately there isn't any bourbon it)

• 2 lbs boneless chicken breasts, cut into bite-size pieces 
• 1 large carrot, sliced
• 1 large broccoli crown, cut into bite-size pieces, stems removed 
• 1 -2 tablespoon olive oil
• 1 garlic clove, crushed
• 1/4 teaspoon ginger
• 3/4 teaspoon crushed red pepper flakes
• 1/4 cup apple juice
• 1/4 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar, or red wine or rice
• 1/2 cup water
• 1/3 cup soy sauce
• 1 T corn starch
• 1/4 cup cold water

 


In oil, cook chicken until lightly browned and remove. Add remaining ingredients except for broccoli and carrots, heat over medium heat until well mixed and dissolved. Add chicken, broccoli and carrots and bring to a hard boil. Reduce heat and simmer for 10 minutes.  Dissolve corn starch in cold water and add, cook until desired consistency.  Serve over rice.