Tag Archives: Sour Cream

Apple Crumble Coffee Cake ala Chef John

I know that I’ve posted a few of the Coffee Cakes that I’ve made, but I must tell you that this Apple version from Chef John on AllRecipes.com is da boom!

I had bought this tube pan from King Arthur Baking Company® awhiles back, washed it, put it away and promptly forgot all about it! 😀

While I was watching Chef John’s You Tube video for this recipe, I remembered that I had that super cool pan.

💡

Since he’s already posted his recipe, I’ll just link the recipe here.

YUM!

The change that I made was I used Fuji Apples `cuz that’s what I had. Two other subs were Pecans for Walnuts and Sour Cream for the Yogurt, again, that’s what I had.

I hope you’ll try Chef John’s recipe soon and please let me know what your family thinks of this fabulous cake.

Remember, a recipe is simply someone else’s idea, take it and make it your own.

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!

Loaded Potato Soup

I know it’s not exactly soup-season, but I eat all kinds of soup year round.
I was seeing a bunch of different versions of Loaded Potato Soup and I thought I’d give it a go. 

Auntie Doni’s Loaded Potato Soup

3oz. Bacon, roughly chopped
1/3 C. White or Sweet Onions, chopped
32oz. Chicken Broth
1 lb. Russet Potatoes, peeled & cubed (about 2 medium sized `spuds)
2 1/2 Tbsp. Butter
2 1/2 Tbsp. All-Purpose Flour
1 C. Milk (whole Milk works best)
1/4 tsp. each Salt & Black Pepper
1/4 C. Sour Cream (full fat please)
2/3 C. Cheddar Cheese, shredded
3 Tbsp. Green Onions, chopped

Crisp the Bacon in a skillet; reserve 2 Tbsp. of the drippings and set the cooked Bacon aside.
In the same skillet, sauté the White Onions over medium heat with the reserved Bacon fat, until just tender. Save the pan, you’ll use it again.

In a Dutch Oven, mix in the cooked White Onions along with the Broth and Potatoes. Bring to a boil; reduce the heat to a simmer and cook until the Potatoes are fork tender, about 10 minutes. Scoop out most of the Potatoes and set aside.

In that skillet that you didn’t wash out yet, melt the Butter over low heat; whisk in the Flour until smooth. Cook this for about a minute, stirring constantly.
Now slowly add half of the Milk, again, whisking constantly. Once combined, add this roux to the Broth mixture, stirring constantly.
Add the remaining Milk, as well the S&P. Cook over medium heat, yet again, stirring constantly, until your Soup is thickened and bubbling.

Here’s the last step: *Stir in the reserved Bacon, Potatoes and the last three ingredients. Continue to cook, stirring occasionally, until everything is heated and the Cheese is melted.

*Optional: reserve half of the Bacon, some of the Cheese as well the Green Onions to top each bowl of Soup

** Cook’s Note: This Soup will keep in the `fridge for 2-3 days, but can not be frozen. Add ins could be Chopped Clams, Corn, Sweet Bell Peppers, Pablano Peppers, Ham … The sky’s the limit!

This makes alot of Soup, more than I can finish before it goes south on me. So what do I always do?
Share your food!

Remember, a recipe is simply someone else’s idea, take it and make it your own.

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!

Impossible Taco Pie, My Way

I’m not sure where I found this recipe but it took me back in time.  Do you remember Impossible Pies from the 1970’s?  The recipes were first printed on the sides of boxes of Bisquick™ and then they were in the Sunday circulars and other monthly periodicals.  They sort of fell away, but seem to be making a come-back, I’m happy to say.

As I read this recipe from Betty Crocker, Impossibly Easy Taco Pie, I thought that there were a few things that I could do differently to make it my own.  DH is not a fan of this sort of dish, but I know that our next door neighbors, who by the way moved recently up the road a piece, would certainly appreciate a lunch of Taco Pie.

 

Impossible Taco Pie, My Way

1 lb. Ground Beef (but Turkey would work nicely too)

½ C. diced Onion

1 Tbsp. Auntie Doni’s Taco Seasoning Mix (1oz. pck of any commercial brand will do, minus the Flour )

½ Tbsp. Flour

2/3 C. Water

¼ C. chopped Hatch Green Chiles (or any brand you prefer)

½ C. Sliced Black Olives, drained

½ C. canned Black Beans, rinsed and drained

½ C. frozen Corn, defrosted and drained

2 stalks Green Onion, thinnly sliced

1 C. Milk

2 Eggs

½ C. Original Bisquick™ Mix

1 C. shredded Cheddar Cheese (I used the Mexican Blend), divided

To taste, Sour Cream, Salsa, Guacamole, shredded Lettuce-however you top your Taco

 

Preheat the oven to 400⁰

Grease a 10 inch pie plate.

In a large skillet over medium heat, brown and crumble the Ground Beef; just before the meat is done add the diced Onions, stirring often (we want just a bit of crunch left to the Onions).

Sprinkle the Taco Seasoning over the meat mixture and stir well.  Now goes in the Flour (if using), again stir that in well and let everything cook for about 1 minute.  Add the water and scrape up any nice brown bites on the bottom of the pan, combine well and simmer to thicken the sauce.  Stir in the Chiles, Olives, Black Beans, Corn and Green onion, off heat.   Turn the entire contents of the skillet into the Pie Plate.

In a bowl, mix together very well, the Eggs, Milk, Bisquick™ and ¼ cup of the shredded Cheese; pour over the meat mixture.

Bake for about 25 minutes or until a knife inserted in the middle of the pie comes out clean.

Sprinkle the remaining Cheese over the top of the pie and bake for an additional 8-10 minutes.

Cool on a wire rack for about 15 minutes to finish setting up the Pie.

How good does that look?!

Slice and serve warm or at room temperature, topped with your choice of goodies, like any other Taco.

ENJOY!

And as always, a recipe is simply someone else’s idea, take it make it your own, like adding Cilantro or diced Green Peppers or Tomatoes, how about a little Salsa to the batter mix?  Just make it yours.

*Cook’s Note: My Pie Plate is a standard 9 inches; I found a 10 inch aluminum Pie Pan at the Dollar Tree of all places!  This way I could share and the next door neighbors don’t need to worry about returning a plate 😉 Also, with all of those added goodies in the middle of the Pie, a 9 inch pan wouldn’t be large enough.

Ground Beef Stroganoff

I haven’t had Stroganoff in forever!  Mainly because my husband does not like Sour Cream, “It’s too creamy, EWWW!”  Me, I love sour cream or anything creamy for that matter.  Most times, I refrain from buying it because they don’t make a small enough container for me to be able to use up before it goes bad.  But for some reason, I can’t remember why at this moment, I got some sour cream and had a coupla tablespoons leftover.  What to do, what to do, HMMM.  Heh!  I also had a bit of browned Ground Beef and a handful of Mushrooms too.

ground-beef-stroganoff-over-rice

MMM!

I kinda, sorta followed the recipe from Betty Crocker, served it over some steamed White Rice that was also leftover and I was in heaven!  I found a plate of Spaghetti and Meatballs in the `fridge as well for DH and he was happy too.

ENJOY!