Extra Crispy Oven Baked French Fries

by Jen and Emily
Prep Time: 45 minutes
Cook Time: 1 hour

Ingredients (serves 2-4)
Seasoning Mix (DO NOT USE ALL  OF THE SEASONING FOR ONE BATCH, READ INSTRUCTIONS):
2 Tablespoons seasoned salt
1 teaspoon chili powder
1 teaspoon dried basil
1/8 teaspoon cumin
1/8 teaspoon black pepper
For the Fries:
3 medium russet potatoes (russet are the best choice for perfect crispy fries)
1-2 Tablespoons olive oil
2 Tablespoons grated Parmesan (optional)


Instructions
Combine seasoning ingredients in a small bowl; set aside.
Wash and peel the potatoes. Cut off the ends. With a very sharp knife, cut the potatoes into thin slices about 1/4 inch wide.
Add the fries to a large bowl and cover with cold water. Allow them to soak for at least 30 minutes but they can soak for as long as overnight. (Place in the fridge if soaking more than an hour).
After the fries have soaked, drain, rinse, and lay the fries on a paper towel lined cooling rack to dry while you preheat the oven to 400 degrees. Blot the tops with additional paper towels to absorb any excess moisture.
Line a baking pan with parchment paper or foil and spray with non-stick spray. Make sure the previously used bowl is dry and add the potatoes to it, add 1-2 tablespoons of oil and 1 Tablespoon of the seasoning mixture. Toss around to mix.
Evenly line the baking pan with the fries in a single layer. Don’t overlap or they fries won’t cook properly. Bake for about 30 minutes, flipping with a spatula once or twice after 15 minutes of cooking. Remove fries from the oven and turn the oven up to 425 degrees. Return the fries to the oven until they are golden brown and the ends look a little burnt.
Sprinkle the fries with the other half of the seasoning mix and Parmesan cheese (optional). Serve immediately.

Extra Crispy Oven Baked French Fries

by Jen and Emily

Prep Time: 45 minutes

Cook Time: 1 hour

Ingredients (serves 2-4)

Seasoning Mix (DO NOT USE ALL  OF THE SEASONING FOR ONE BATCH, READ INSTRUCTIONS):

  • 2 Tablespoons seasoned salt
  • 1 teaspoon chili powder
  • 1 teaspoon dried basil
  • 1/8 teaspoon cumin
  • 1/8 teaspoon black pepper

For the Fries:

  • 3 medium russet potatoes (russet are the best choice for perfect crispy fries)
  • 1-2 Tablespoons olive oil
  • 2 Tablespoons grated Parmesan (optional)

Instructions

Combine seasoning ingredients in a small bowl; set aside.

Wash and peel the potatoes. Cut off the ends. With a very sharp knife, cut the potatoes into thin slices about 1/4 inch wide.

Add the fries to a large bowl and cover with cold water. Allow them to soak for at least 30 minutes but they can soak for as long as overnight. (Place in the fridge if soaking more than an hour).

After the fries have soaked, drain, rinse, and lay the fries on a paper towel lined cooling rack to dry while you preheat the oven to 400 degrees. Blot the tops with additional paper towels to absorb any excess moisture.

Line a baking pan with parchment paper or foil and spray with non-stick spray. Make sure the previously used bowl is dry and add the potatoes to it, add 1-2 tablespoons of oil and 1 Tablespoon of the seasoning mixture. Toss around to mix.

Evenly line the baking pan with the fries in a single layer. Don’t overlap or they fries won’t cook properly. Bake for about 30 minutes, flipping with a spatula once or twice after 15 minutes of cooking. Remove fries from the oven and turn the oven up to 425 degrees. Return the fries to the oven until they are golden brown and the ends look a little burnt.

Sprinkle the fries with the other half of the seasoning mix and Parmesan cheese (optional). Serve immediately.

Sweet Potato Bites with Avocado and Bacon


Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


Yield: about 40 bites





Baked sweet potato chips topped with chunky avocado, crispy bacon, and fresh cilantro. This easy appetizer is sure to be the winner at any party!


Ingredients
2 tablespoons extra virgin olive oil
2 sweet potatoes, scrubbed clean, peels on
1 and 1/4 teaspoons kosher salt, divided
3/4 teaspoon black pepper
1/3 cup granted 2% sharp cheddar cheese
2 medium avocados, peeled, pitted, and diced
2 tablespoons non-fat or 2% plain Greek yogurt
1 tablespoon fresh lime juice
1/2 teaspoon smoked paprika
3 ounces bacon (about 4 slices)
3 tablespoons freshly chopped cilantro
Directions
Place rack in upper and lower thirds of your oven and preheat oven to 425 degrees F. Line two rimmed baking sheets with foil, then brush with 1/2 tablespoon olive oil each. Slice potatoes into 1/2 to 1/4 inch cross-sections (use a mandolin if you have one.) Arrange slices in a single layer on the oiled baking sheets, then brush tops with remaining olive oil. Sprinkle with 1 teaspoon salt and black pepper. Roast for 20-25 minutes, until golden brown underneath, rotating the pans 180 degrees and changing their positions on the upper/lower racks halfway through. Flip, then roast for an additional 8 minutes. Remove from oven, sprinkle with cheddar, then return to oven and bake for an additional 3 minutes, until the cheese is melted and bubbly.
Meanwhile, in a small bowl, combine the avocado, Greek yogurt, lime juice, remaining 1/4 teaspoon salt, and smoked paprika. Mash lightly with a fork, but still leave the mixture slightly chunky. Set aside.
Fry bacon in a large skillet over medium heat, then remove from pan and set between two paper towels set atop a dinner plate. Blot away excess grease and, when cool enough to handle, chop into small pieces.
Once the crisps have baked, top each with a dollop of the avocado mixture, chopped bacon, and cilantro. Serve warm or at room temperature.
Sweet Potato Bites with Avocado and Bacon

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: about 40 bites

Baked sweet potato chips topped with chunky avocado, crispy bacon, and fresh cilantro. This easy appetizer is sure to be the winner at any party!

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 sweet potatoes, scrubbed clean, peels on
  • 1 and 1/4 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper
  • 1/3 cup granted 2% sharp cheddar cheese
  • 2 medium avocados, peeled, pitted, and diced
  • 2 tablespoons non-fat or 2% plain Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon smoked paprika
  • 3 ounces bacon (about 4 slices)
  • 3 tablespoons freshly chopped cilantro

Directions

  1. Place rack in upper and lower thirds of your oven and preheat oven to 425 degrees F. Line two rimmed baking sheets with foil, then brush with 1/2 tablespoon olive oil each. Slice potatoes into 1/2 to 1/4 inch cross-sections (use a mandolin if you have one.) Arrange slices in a single layer on the oiled baking sheets, then brush tops with remaining olive oil. Sprinkle with 1 teaspoon salt and black pepper. Roast for 20-25 minutes, until golden brown underneath, rotating the pans 180 degrees and changing their positions on the upper/lower racks halfway through. Flip, then roast for an additional 8 minutes. Remove from oven, sprinkle with cheddar, then return to oven and bake for an additional 3 minutes, until the cheese is melted and bubbly.
  2. Meanwhile, in a small bowl, combine the avocado, Greek yogurt, lime juice, remaining 1/4 teaspoon salt, and smoked paprika. Mash lightly with a fork, but still leave the mixture slightly chunky. Set aside.
  3. Fry bacon in a large skillet over medium heat, then remove from pan and set between two paper towels set atop a dinner plate. Blot away excess grease and, when cool enough to handle, chop into small pieces.
  4. Once the crisps have baked, top each with a dollop of the avocado mixture, chopped bacon, and cilantro. Serve warm or at room temperature.

Ingredients
¼ cup low fat buttermilk
¼ cup low fat mayonnaise
1 jalapeno, stemmed and seeded
1 clove garlic
1 green onion
½ lime, juice
1 handful cilantro
salt and pepper to taste

Instructions
Place everything in a food processor and puree
Ingredients
  • ¼ cup low fat buttermilk
  • ¼ cup low fat mayonnaise
  • 1 jalapeno, stemmed and seeded
  • 1 clove garlic
  • 1 green onion
  • ½ lime, juice
  • 1 handful cilantro
  • salt and pepper to taste
Instructions
  1. Place everything in a food processor and puree
Triple Chocolate Layer Cake

Ingredients:

Devil’s Food Chocolate Layer Cake
1 and 3/4 cups (220g) all-purpose flour
1 and 3/4 cup (350g) granulated sugar
3/4 cup (65g) unsweetened cocoa powder (not dutch processed)
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup (240ml) buttermilk*
1/2 cup (120ml) vegetable oil (or canola oil, or melted coconut oil)
2 large eggs, at room temperature*
1 teaspoon vanilla extract
1 cup (240ml) freshly brewed strong hot coffee
Milk Chocolate Frosting
1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
3-4 cups (360-480g) confectioners’ sugar
3/4 cup (65g) unsweetened cocoa powder
3-5 Tablespoons (45-75ml) heavy cream (or half-and-half)
1 teaspoon vanilla extract
1/2 - 3/4 teaspoon salt (to taste)
15 oz (1.5 bags) chocolate chips, optional



Directions:
Preheat oven to 350F degrees. Butter & flour two 9 inch round cake pans, or use non-stick spray. See note about 9x13 pan option.
For the cake: Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
Using a handheld or stand mixer on high speed, mix the buttermilk, oil, room temperature eggs, and vanilla in a large bowl until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok.
Pour the batter into prepared baking pans and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. My cakes took exactly 24 minutes. Allow to cool before frosting.
For the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 2 full minutes. This creates a creamy base for the frosting. Turn speed to LOW and slowly add 3.5 cups of confectioners’ sugar and the cocoa powder. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute. Add up to 1/2 cup of confectioners’ sugar if you’d like to increase the frosting’s thickness. Taste, and add salt to taste.
Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with chocolate chips or as desired.
Cake stays fresh, moist, and soft at room temperature (covered) for up to 4 days. Cake may be refrigerated (covered) for up to 7 days.


*Buttermilk is required for this recipe. You may make your own buttermilk at home by measuring 1 Tablespoon of lemon juice or white vinegar in a measuring glass. Add enough milk (1%, 2%, or whole) in the same measuring glass to reach 1 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.
*Cake will not set up properly if using cold eggs. Please see note in the text of the post for a shortcut to bring eggs to room temperature.
*A 9×13 pan will work since that takes the same amount of cups of batter as 2 round cake pans. However, I am unsure of the baking time.

Triple Chocolate Layer Cake

Ingredients:

Devil’s Food Chocolate Layer Cake

  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 and 3/4 cup (350g) granulated sugar
  • 3/4 cup (65g) unsweetened cocoa powder (not dutch processed)
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk*
  • 1/2 cup (120ml) vegetable oil (or canola oil, or melted coconut oil)
  • 2 large eggs, at room temperature*
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) freshly brewed strong hot coffee

Milk Chocolate Frosting

  • 1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) confectioners’ sugar
  • 3/4 cup (65g) unsweetened cocoa powder
  • 3-5 Tablespoons (45-75ml) heavy cream (or half-and-half)
  • 1 teaspoon vanilla extract
  • 1/2 - 3/4 teaspoon salt (to taste)
  • 15 oz (1.5 bags) chocolate chips, optional

Directions:

  1. Preheat oven to 350F degrees. Butter & flour two 9 inch round cake pans, or use non-stick spray. See note about 9x13 pan option.
  2. For the cake: Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
  3. Using a handheld or stand mixer on high speed, mix the buttermilk, oil, room temperature eggs, and vanilla in a large bowl until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok.
  4. Pour the batter into prepared baking pans and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. My cakes took exactly 24 minutes. Allow to cool before frosting.
  5. For the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 2 full minutes. This creates a creamy base for the frosting. Turn speed to LOW and slowly add 3.5 cups of confectioners’ sugar and the cocoa powder. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute. Add up to 1/2 cup of confectioners’ sugar if you’d like to increase the frosting’s thickness. Taste, and add salt to taste.
  6. Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with chocolate chips or as desired.
  7. Cake stays fresh, moist, and soft at room temperature (covered) for up to 4 days. Cake may be refrigerated (covered) for up to 7 days.

*Buttermilk is required for this recipe. You may make your own buttermilk at home by measuring 1 Tablespoon of lemon juice or white vinegar in a measuring glass. Add enough milk (1%, 2%, or whole) in the same measuring glass to reach 1 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.

*Cake will not set up properly if using cold eggs. Please see note in the text of the post for a shortcut to bring eggs to room temperature.

*A 9×13 pan will work since that takes the same amount of cups of batter as 2 round cake pans. However, I am unsure of the baking time.

Grilled Zucchini and Corn Tostadas

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


Grilled Zucchini and Corn Tostadas are the perfect summer meal!

Ingredients:

6 Old El Paso soft flour tortillas (taco size) 3 small zucchini, cut in half lengthwise 2 ears sweet corn, husked Olive oil, for brushing zucchini and corn Salt and black pepper, to taste 2 green onions, chopped 1/2 cup fresh cilantro, chopped 2 ripe avocados, pit removed and chopped 2 limes, cut into wedges 1/3 cup cotija cheese

Directions:

1. Preheat oven to 400 degrees F. Spray both sides of the flour tortillas with cooking spray. Sprinkle a little bit of salt on each side of the tortilla. Using a fork, poke little holes all over the tortillas. This will prevent them from puffing up in the oven. Place on a large baking sheet and bake for 4-5 minutes, then turn tortillas over, and bake for 3-5 minutes longer until the tortillas are crisp and light brown. Set aside.
2. Preheat grill to medium-high heat. Brush the zucchini and corn lightly with olive oil. Season with salt and black pepper, to taste. Place zucchini and sweet corn on hot grill and cook until charred and just beginning to soften, about 7-10 minutes. Remove from grill and let cool to room temperature. Chop the zucchini into pieces. With a sharp knife, carefully remove the corn kernels from the grilled sweet corn ears.
3. Top each crisp tortilla with zucchini, corn, green onion, cilantro, and avocado. Squeeze fresh lime juice over the top and garnish with cotija cheese. Serve immediately.

Grilled Zucchini and Corn Tostadas

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Grilled Zucchini and Corn Tostadas are the perfect summer meal!

Ingredients:

6 Old El Paso soft flour tortillas (taco size)
3 small zucchini, cut in half lengthwise
2 ears sweet corn, husked
Olive oil, for brushing zucchini and corn
Salt and black pepper, to taste
2 green onions, chopped
1/2 cup fresh cilantro, chopped
2 ripe avocados, pit removed and chopped
2 limes, cut into wedges
1/3 cup cotija cheese

Directions:

1. Preheat oven to 400 degrees F. Spray both sides of the flour tortillas with cooking spray. Sprinkle a little bit of salt on each side of the tortilla. Using a fork, poke little holes all over the tortillas. This will prevent them from puffing up in the oven. Place on a large baking sheet and bake for 4-5 minutes, then turn tortillas over, and bake for 3-5 minutes longer until the tortillas are crisp and light brown. Set aside.

2. Preheat grill to medium-high heat. Brush the zucchini and corn lightly with olive oil. Season with salt and black pepper, to taste. Place zucchini and sweet corn on hot grill and cook until charred and just beginning to soften, about 7-10 minutes. Remove from grill and let cool to room temperature. Chop the zucchini into pieces. With a sharp knife, carefully remove the corn kernels from the grilled sweet corn ears.

3. Top each crisp tortilla with zucchini, corn, green onion, cilantro, and avocado. Squeeze fresh lime juice over the top and garnish with cotija cheese. Serve immediately.

Sticky Honey Lime Grilled Chicken


Prep Time: 5 minutes
Cook Time: 10 minutes


Yield: 8 servings

Serving Size: 1 piece






Sticky, flavorful grilled chicken on the bbq!


Ingredients
8 boneless chicken thighs
oil
for the sauce
1 lime, juiced
1 tablespoon apple cider vinegar
1 cup of honey
for the rub
2 teaspoons chili powder
1 1/4 teaspoon cumin
1 teaspoon garlic salt
1/4 teaspoon pepper
1/2 teaspoon ground coriander
1/2 teaspoon onion powder
Instructions
Heat the grill to medium high heat.
In a small saucepan over medium heat, melt the lime juice, honey and vinegar together, bring to a simmer and then remove from the burner to cool.
Rub a little oil (we use grapeseed but you can use anything) all over the chicken then mix the seasonings together in a small bowl and rub all over the chicken. Place on the grill for 3-5 minutes, flip over and begin to baste with half of the sauce mixture. Allow to cook for another 4-6 minutes. Flip the chicken and baste the other side right before removing from the grill, and allow to cook for another minute. Take the meat off of the grill and dip each piece in the remaining sauce then serve.
Sticky Honey Lime Grilled Chicken

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 8 servings

Serving Size: 1 piece

Sticky, flavorful grilled chicken on the bbq!

Ingredients

    • 8 boneless chicken thighs
    • oil
for the sauce
    • 1 lime, juiced
    • 1 tablespoon apple cider vinegar
    • 1 cup of honey
for the rub
  • 2 teaspoons chili powder
  • 1 1/4 teaspoon cumin
  • 1 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon onion powder

Instructions

  1. Heat the grill to medium high heat.
  2. In a small saucepan over medium heat, melt the lime juice, honey and vinegar together, bring to a simmer and then remove from the burner to cool.
  3. Rub a little oil (we use grapeseed but you can use anything) all over the chicken then mix the seasonings together in a small bowl and rub all over the chicken. Place on the grill for 3-5 minutes, flip over and begin to baste with half of the sauce mixture. Allow to cook for another 4-6 minutes. Flip the chicken and baste the other side right before removing from the grill, and allow to cook for another minute. Take the meat off of the grill and dip each piece in the remaining sauce then serve.

Serves: 2


Ingredients
For the sandwich (makes two):
4 pieces of your favorite bread
4 pieces of sliced cheddar cheese
1 avocado
Spoonful of organic butter
For the sauce:
¼ cup apple cider vinegar
1 tbsp corn syrup
1 tsp canola oil
1 tsp chili powder
1 tsp garlic powder
1 tsp honey
1 tbsp Frank’s hot sauce
½ tsp sriracha

Instructions
Make your grilled cheese the way you normally would—butter both pieces of bread and place avocado spread and cheese on the other side of one piece of bread; grill to perfection.
For the sauce: place vinegar, oil and syrup into a sauce pan over the stovetop and bring to a boil.
Turn the stovetop to low and add garlic and chili powder; stir.
Transfer to a small-medium sized mixing bowl; add honey, Frank’s and sriracha.
Stir until mixed together and transfer to ramekins.
Enjoy!
Serves: 2
Ingredients
  • For the sandwich (makes two):
  • 4 pieces of your favorite bread
  • 4 pieces of sliced cheddar cheese
  • 1 avocado
  • Spoonful of organic butter
  • For the sauce:
  • ¼ cup apple cider vinegar
  • 1 tbsp corn syrup
  • 1 tsp canola oil
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp honey
  • 1 tbsp Frank’s hot sauce
  • ½ tsp sriracha
Instructions
  1. Make your grilled cheese the way you normally would—butter both pieces of bread and place avocado spread and cheese on the other side of one piece of bread; grill to perfection.
  2. For the sauce: place vinegar, oil and syrup into a sauce pan over the stovetop and bring to a boil.
  3. Turn the stovetop to low and add garlic and chili powder; stir.
  4. Transfer to a small-medium sized mixing bowl; add honey, Frank’s and sriracha.
  5. Stir until mixed together and transfer to ramekins.
  6. Enjoy!
Mexican Style Corn on the Cob



Ingredients
4 Corn on the Cobs
4 tbsp Mayonaise
1 Lime
1/4 cup Cotija Cheese or feta
1/4 cup Cilantro, chopped
1 tsp chile powder (optional)
Instructions
Grill corn on the cob until tender
Remove from grill and spread 1 tbsp of mayo on each ear
Sprinkle cheese, cilantro and chile powder over corn
Squeeze lime over corn.
Serve immediately
Mexican Style Corn on the Cob

Ingredients

  • 4 Corn on the Cobs
  • 4 tbsp Mayonaise
  • 1 Lime
  • 1/4 cup Cotija Cheese or feta
  • 1/4 cup Cilantro, chopped
  • 1 tsp chile powder (optional)

Instructions

  1. Grill corn on the cob until tender
  2. Remove from grill and spread 1 tbsp of mayo on each ear
  3. Sprinkle cheese, cilantro and chile powder over corn
  4. Squeeze lime over corn.
  5. Serve immediately
Rustic Peach Pie
yield: one 9 to 10 inch pie
Preheat oven to  375 degrees.
A simple pie made from a sweetened peach filling that tops a single pie crust. The pie crust edges are lightly folded back over the peaches. No crimping is needed. Fresh or frozen peaches can be used.  If frozen, defrost before using.
4 cups sliced peaches, frozen or fresh. If frozen, thaw before using
juice of one lemon
1/2 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon ground cinnamon
A crust for a single 9-inch pie, homemade or store-bought
1 tablespoon half and half or cream
1 tablespoon raw or granulated sugar
Place peaches in a large  bowl and add lemon juice. Gently toss.
Add flour, sugar and ground cinnamon to a small bowl and mix. Add flour mixture to peaches and gently mix.
Roll out crust to a 12 inch circle on parchment paper or a baking mat and place on a baking sheet. Don’t stress over the shape. It doesn’t have to be perfect.
Gently pour peaches in center of crust and spread out leaving approximately a 2 inch border.
Fold edges of crust over the filling. Lightly brush the edges of the crust with half and half and sprinkle with sugar.
Bake in a 375 preheated oven for 55 minutes or until the crust is brown and the filling is bubbly.
Remove from oven and cool before slicing.

Rustic Peach Pie

yield: one 9 to 10 inch pie

Preheat oven to  375 degrees.

A simple pie made from a sweetened peach filling that tops a single pie crust. The pie crust edges are lightly folded back over the peaches. No crimping is needed. Fresh or frozen peaches can be used.  If frozen, defrost before using.

4 cups sliced peaches, frozen or fresh. If frozen, thaw before using

juice of one lemon

1/2 cup all-purpose flour

1 cup granulated sugar

1/2 teaspoon ground cinnamon

A crust for a single 9-inch pie, homemade or store-bought

1 tablespoon half and half or cream

1 tablespoon raw or granulated sugar

Place peaches in a large  bowl and add lemon juice. Gently toss.

Add flour, sugar and ground cinnamon to a small bowl and mix. Add flour mixture to peaches and gently mix.

Roll out crust to a 12 inch circle on parchment paper or a baking mat and place on a baking sheet. Don’t stress over the shape. It doesn’t have to be perfect.

Gently pour peaches in center of crust and spread out leaving approximately a 2 inch border.

Fold edges of crust over the filling. Lightly brush the edges of the crust with half and half and sprinkle with sugar.

Bake in a 375 preheated oven for 55 minutes or until the crust is brown and the filling is bubbly.

Remove from oven and cool before slicing.

Skillet Pizza Pasta Bake
 


Prep time
15 mins


Cook time
15 mins


Total time
30 mins

 


Author: This Gal Cooks
Recipe type: Dinner, Casserole
Cuisine: American Italian
Serves: 6


Ingredients
3 hot chicken Italian sausage links, casings removed
4oz baby bella mushrooms, sliced
½ green pepper, chopped
½ red pepper, chopped
½ sweet onion, chopped
1 tbsp olive oil
13.5 oz jar of all natural pizza sauce (I used Delgrosso Pizza Sauce)
½ tbsp Italian seasoning
8oz of gluten free elbow macaroni
2 tbsp grated parmesan cheese
1 C shredded mozzarella cheese
Parsley for garnish


Instructions
Cook the pasta according to package directions then set aside.
Heat the olive oil over medium heat in a large oven-safe skillet. Season the veggies with the Italian seasoning and then add them to the skillet. Cook until tender. Remove from the skillet and set aside.
Add the italian chicken sausage to the skillet and cook until browned. Be sure to break it up/crumble it as it is cooking.
Add the veggies back to the skillet. Then add the pasta and pizza sauce and mix well. Sprinkle with the parmesan and mozzarella cheeses, reserving 1 tbsp of the mozzarella cheese. Top with the pepperoni and then remaining mozzarella cheese.
Bake at 350 for 10 minutes. Then turn on the broiler and broil for 3-4 minutes or until the cheese is browned.

Nutrition Information
Serving size: 1.5 C Calories: 300 Fat: 10g Carbohydrates: 36g Sugar: 5g Sodium: 572mg Protein: 14g
Skillet Pizza Pasta Bake
 
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Author: This Gal Cooks
Recipe type: Dinner, Casserole
Cuisine: American Italian
Serves: 6
Ingredients
  • 3 hot chicken Italian sausage links, casings removed
  • 4oz baby bella mushrooms, sliced
  • ½ green pepper, chopped
  • ½ red pepper, chopped
  • ½ sweet onion, chopped
  • 1 tbsp olive oil
  • 13.5 oz jar of all natural pizza sauce (I used Delgrosso Pizza Sauce)
  • ½ tbsp Italian seasoning
  • 8oz of gluten free elbow macaroni
  • 2 tbsp grated parmesan cheese
  • 1 C shredded mozzarella cheese
  • Parsley for garnish
Instructions
  1. Cook the pasta according to package directions then set aside.
  2. Heat the olive oil over medium heat in a large oven-safe skillet. Season the veggies with the Italian seasoning and then add them to the skillet. Cook until tender. Remove from the skillet and set aside.
  3. Add the italian chicken sausage to the skillet and cook until browned. Be sure to break it up/crumble it as it is cooking.
  4. Add the veggies back to the skillet. Then add the pasta and pizza sauce and mix well. Sprinkle with the parmesan and mozzarella cheeses, reserving 1 tbsp of the mozzarella cheese. Top with the pepperoni and then remaining mozzarella cheese.
  5. Bake at 350 for 10 minutes. Then turn on the broiler and broil for 3-4 minutes or until the cheese is browned.
Nutrition Information
Serving size: 1.5 C Calories: 300 Fat: 10g Carbohydrates: 36g Sugar: 5g Sodium: 572mg Protein: 14g