Wednesday, September 23, 2020

Cinnamon Ginger Apple Cake

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Apples = September/Fall for me.  It's the start of the school year so everyone thinks of giving an apple to the teacher.. well they used to do that in the olden days. It's also apple harvesting time and you can find a beautiful bounty of apples to chose from these days.  My favorite apples are Granny Smith, Golden Delicious, McIntosh and Gala.  I got a good deal on Golden Delicious apples the other day at the grocery store so I decided to throw some into a cake.  This cake tasted like apple pie.  I was thrilled to bits because husband and mother both flipped for this cake.  I love when people react like that to something I make... especially something I baked.   I think I will have to make this easy cake recipe many more times to celebrate fall this year.


Ingredients:
1 box yellow cake mix
** ingredients on box cake mix.  I always substitute milk for the water in the recipe.
2 cups (peeled and diced) golden delicious apples
1 Tbs ground cinnamon
1 tsp ground ginger
1/4 tsp grated nutmeg

Topping:
sliced apples
1/4 cup brown sugar
2-3 Tbs cold butter

Directions:
 Mix cake batter and add ground spices.  The fold in the two cups of apples.   Grease or spray a bundt cake pan well.  If you decided to do the optional topping mix the cold butter and brown sugar.  Place the mixture on the bottom of the bundt pan. Arrange apples slices around bundt pan as shown.

Pour batter over apples in pan and bake in a 350 degree oven for 45-55 minutes.  Mine was done at 50 minutes.  Test with a wooden skewer or a butter knife near the center of the bundt to check.  Allow cake to cook in pan for 30 minutes and then invert onto cake plate.  Enjoy.


 

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Tuesday, September 1, 2020

Pizza Stuffed Bacon Wrapped Chicken with Pasta

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This dish was a bit of an experiment.  I knew I wanted to make a stuffed chicken dish, but I also wanted to wrap bacon around chicken.  So I put all those steps into one dish.  I decided at the last minute to cook the chicken in the sauce and toss the pasta in the sauce.  That was pretty fabulous because it made a wonderful and flavorful side dish.  This meal got a thumbs up from everyone at the table. 
 

Ingredients:
5-6 boneless chicken breast
5-6 slices of good quality bacon
25-30 slices of pepperoni
5-6 slices fresh mozzarella
1 large jar spaghetti sauce
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder
red chili flakes to taste
salt and black pepper to taste
1/2 Parmesan cheese
1 box pasta cooked in salted water until al dente

Directions:
Butterfly chicken open by using knife to cut through the middle of the breast, but not all the way through.  Season inside of chicken with some salt and black pepper.  Layer some pepperoni slices and sliced mozzarella cheese.  Fold over and enclose the pepperoni and cheese inside the chicken.

 Take a slice of bacon and wrap around chicken.  Pour pasta sauce into baking dish with garlic powder, dried oregano, dried basil and red chili flakes.  Place bacon wrapped chicken into dish.  Bake in a 375 degree oven for 55 minutes or chicken is cooked through.

Remove baked chicken from cooked sauce and toss cooked pasta in sauce with 1/2 cup Parmesan cheese.

** If you don't the bacon grease, use a spoon to skim out the grease (it will be floating on the top) before tossing the pasta.    

Eat stuffed chicken with pasta.  Enjoy.

Friday, July 24, 2020

Watermelon Kiwi Popsicles

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Watermelon Kiwi Popsicles are just what we need to cool off during these hot summer days!  The weather is hitting the 100 degree mark these days and the humidity makes it feel even worse.   I love finding tasty ways to cool off and these popsicles are fun and tasty.

The kids and I made these watermelon pops one afternoon and we loved how they turned out.  They are just so darn cute!  We could not wait to try them and had our first pops right after breakfast.  It was already hitting 85 degrees so we needed them.  

We made our pops without any sugar or simple syrup.  Our watermelon was perfectly sweet enough and I loved the tartness the kiwi gave the "rind".   Now, if you have a less than sweet watermelon or you just love a sugary treat, add some simple syrup.

We will be eating a lot more popsicles in the upcoming days.  The temperatures are staying around the 100 degree mark so we are staying close to the freezer!



Watermelon Kiwi Popsicles


Ingredients:
5-6 cups seedless watermelon chunks
3 large kiwis
chocolate chips as needed (optional)
Simple Syrup to taste (optional)

Simple Syrup:
1 cup water
1 cup sugar

Special equipment:
popsicle molds
popsicle sticks


Directions:
 
Step1:  Cut watermelon into chunks and blend in blender until smooth.  Taste puree, if it is not sweet enough for your desired taste, pour in some simple syrup and blend.     To make the simple syrup, just add the sugar and water into a pot and boil until sugar dissolves and the syrup thickens.

 
Step 2: Then pour watermelon puree into popsicle molds and leave about 1/2 inch from the top.  Drop a few chocolate chips for the "seeds".  Place in the freezer and freeze for one hour so the watermelon has become slushy, but not frozen yet.

Step 3:  Prepare kiwi by peeling the skin and blending until smooth.  If you prefer the kiwi puree to be sweeter, add some simple syrup and blend.  Once popsicles have set for one hour, top with the kiwi puree.  Insert popsicle sticks and freeze overnight. 


Step 4:  Run warm water around popsicle molds and release frozen popsicles from the molds. Enjoy.



 


Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Wednesday, July 8, 2020

Very Berry Popsicles

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These popsicles scream summer and since today is going to be 97 degrees.... they are a welcome treat too. 



Ingredients:
1 pint fresh or frozen blueberries (or about 2 cups)
1 cup fresh raspberries
1 cup fresh strawberries
1 cup simple syrup
juice of one lime

 Simple syrup:
1 cup sugar
1 cup water
Heat both ingredients and bring to a boil.  Stir until sugar is dissolved.

Directions:  

Place all ingredient in a blender and blend until smooth.  Pour into popsicle molds, freeze overnight.  Unmold and enjoy. 

 



 



Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Thursday, July 2, 2020

Red White and Blue Cake for July 4th

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  I had to start the week with something red, white and blue because of we're just days away from the 4th of July..  This dessert cake looks impressive and perfect for your July 4th celebrations, but it's just simple and easy to put together.  You use some of your favorite store bought dessert products to help you make this fun cake.  Even if you don't like to bake... you can do this. 




Ingredients:
1 box red velvet cake
1 tub whipped topping
1/4 cup powdered sugar (optional)
1-2 cups blueberries

Directions:
Make cake per package instructions.   Bake in two 8 or 9 inch round cake pans according to cake box package instructions. Allow cake to completely cool before your proceed to next step.




Mix sugar with whipped topping. If you want the "icing" less sweet then omit the sugar. Top one layer of cake with half the whipped topping then stack the the 2nd layer of cake with whipped topping.  Finish off with the blueberries.  Chill for 2-3 hours then serve.  Enjoy.




Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, June 8, 2020

Spanakopita Triangles and Spirals in Phyllo Dough

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  When I go to the grocery stores there are days I like to browse along all the aisles very slowly and see everything they have on sale or on discount.  That's when I see things like phyllo dough on sale and buy it without really needing it for a recipe right away.  I came home a month ago and place this phyllo dough in the freezer and promptly forgot about it.  The other day I was looking for something in the freezer when I came across it and decided I better defrost and use it before I forget about again.  So I made my version of spanakopita triangles and some spirals (which my daughter called sushi).  They came out really well and now I want to "browse" along the grocery store again so I can find phyllo dough on sale just so I can play around with it some more.

Ingredients:
1 box of Phyllo dough defrosted
1 (10oz) box of frozen spinach defrosted
1 tsp grated fresh garlic
1 medium onion
1/2 red bell pepper finely diced (optional)
1/2 tsp cumin powder
1/2 tsp dried oregano
1/2 tsp onion powder
salt or seasoning salt to taste
red chili flakes to taste
black pepper to taste
4oz of crumbled feta cheese (I used sun-dried tomato flavor)
1 1/2 cups mozzarella cheese


Directions: To make the filling:
Heat 1 tsp of canola oil in pan.  Add onion, bell pepper and garlic and saute.  Next add the defrosted spinach. Make sure you squeeze all the water from the frozen spinach so it is very dry. Then add seasonings and saute for a minute.
Turn off the stove and add the crumbled feta and mozzarella cheese. Taste for seasoning. 


To assemble the triangles:
   Layer two sheets of phyllo dough on cutting board. Cut down the center so you have two long sheets.  Spray with some light cooking spray. Place about 2 Tbs of filling at the bottom. Then fold over to other corner.  Keep folding until you get to the top.



Place on a well greased baking sheet and again spray outside of triangles with light cooking spray.  Bake at 350 degrees (or package instructions of phyllo dough) until golden brown.  I baked them for 20-25 minutes.

To assemble the spirals:


Place two sheets of phyllo dough and lightly spray with cooking spray (or melted butter).  Place a good amount of filling at the bottom of the sheet.  Fold the two sides inside.

Then roll up like a cigar and spray with cooking spray on all sides.  Finally slice into spirals.  Bake on a greased baking sheet for 20 minutes or until golden brown.






Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.