The new site is up and running and I am blogging from there now. No redirect so please click on the link. Check it out at www.applecrumbles.com. Did Jen do a GREAT job or what?! Contact her at www.idesignblogs.com.
I was so excited about the look of my new site that I ran 7 1/2 miles. Shane was a bit too lazy for a Monday so he went for 3 1/2 and I managed a grueling 4 on the treadmill with an aching shoulder and all. But I was SO excited!
A few things going on:
1. The birds are STILL MIA
2. Our clock decided to quit in the kitchen and I didn’t realize it until too late. Obviously no photo … I was dashing out the door when I realized this minor fact.
3. The new look on my computer….
4. The new Apple Crumbles site…
I will stop posting from this site but it will stay up.. just no new posts will generate. So all recipes and past info can still be found. Please go to www.applecrumbles.com for updates and make sure to use the feed so you don’t miss an exciting thing! Also… if you come across something that isn’t right …not working…etc., please let me know. All feedback and comments are welcome. Tips and tricks also encouraged.
HAVE A GREAT DAY! … and make sure to let Jen know how much you like her work at idesignblogs.com
We are all just SO happy…
This recipe is easy. No deep fryer needed. No special equipment. Just slice, mix, cook on the stove top and enjoy with your favorite marinara sauce. Found on page 13 of A Taste of Utica.
The recipe was graciously offered by Rainie Piccione and offers a clarification of Buffalo Mozzarella: “Mozzarella de Bufala Campania” is made only from Campania’s buffalo milk. This satisfying cheese appetizer with its crunchy texture outside and melted inside, topped with your favorite marinara sauce and sprinkled with oregano will only want you longing for the Mediterranean. “
For about 18 sticks, you will need…
- 12 oz fresh mozzarella
- 2 eggs, beaten
- ½ cup EVOO (Extra Virgin Olive oil)…or canola oil for frying
- 2 cups Bread Crumbs – seasoned
- 1 cup flour
- 1 tsp dried oregano
- 1 tsp garlic powder
- 2 tsp fresh parsley
- fresh basil leaves – to garnish
- 1 tsp fresh ground black pepper
- salt to taste
Slice the cheese into ½” sticks. In a small bowl, beat the eggs. Mix salt and pepper in with the flour to season. Mix in the garlic powder and parsley with the bread crumbs.
Heat oil in a large frying pan. Coat each cheese slice with the flour mix. Dip it in the egg. Dip it once again into the bread crumbs.
Fry the cheese, about 2 minutes per side. Place on paper towels to drain. Serve hot with your favorite sauce. Sprinkle some dried oregano on top and garnish with fresh basil.
Rainie adds that her kids love these mozzarella sticks. I know plenty of adults who love them as well 😉
Next week , due to time constraints, we will make the Humus/Hummus recipe on pages 14 and 15. The Appetizer Rolls, page 14 will be made on Sunday Sept. 27th. The stuffed olives still have to be made and I am STILL waiting their arrival. All in due time.
If you’ve ever made Mozzie sticks…tell me about your recipe and the results.
It has been a confusing couple of days. I’ve been trying to switch the blog to a hosted site where I have a bit more flexibility. I didn’t realize you have to know more code than the pundits advertise. Please be patient with me and don’t get too confused. I’ll have to hire a professional to straighten things out.
Sure signs of fall…
Doesn’t that get you so excited! Halloween! Trick or Treat! Send something good to eat! This photo was taken on Old Herkimer Road on my way to work. I was avoiding road construction in Frankfort last week and found this beautiful scene.
When you see that many pumpkins, well! You just HAVE to make PUMPKIN MUFFINS!
- 2 ½ cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup brown sugar
- 1 cup 100% pureed pumpkin – canned
- ½ cup Vegetable oil
- 1 egg
- 1 ½ tsp vanilla extract
Preheat your oven to 375F. Combine the flour, baking powder, baking soda, salt and cinnamon.
In a separate bowl, combine the sugar, pumpkin, oil, egg and vanilla and beat well.
Add the pumpkin mixture to the flour and JUST STIR UNTIL COMBINED. Don’t over mix.
Add enough to fill the muffin cups that you have lined the muffin tins with. You will need 18 muffin cups.
Bake for 20 minutes. You WILL enjoy these wonderful, moist, flavorful treats. Have one for breakfast!
Guess what we received Friday? Harry & David Nectarines and Peaches !
As for the weekend, we went to the Quarter Century Club clam bake put on by Ted’s company. It was Ted’s first year as a QC.
As for today, we went 4.5 miles around the Proctor parks. I also ran downstairs to get in 20 minutes of weight lifting so tomorrow can be simply an aerobic day. Yesterday, Shane and I ran 6.5 around the parks. Not a bad, busy weekend, except for ….DUN…DA..DUN..DUNT…the website crapola! We’ll get it right. Stick with me guys and have a great day!
The new site is found at www.applecrumbles.com but not quite in full swing yet. You will find some goofy stuff. Be patient. It will get corrected in due time.
Since yesterday I have told you that I’m switching over the blog. Well …it wasn’t a “1-Click” situation. GoodNESS! I was on the phone with some very patient techies today…3 times in fact at Bluehost. By the way…if you want to find a really supportive hosting site..BLUEHOST people! Amazing! Even though I’m still having some issues, they have been super.
So here we are, half way there. Kind of . I think.
There will be more tomorrow, it’s just I’m a bit worn out from the frustrations and everything else. Keep checking in…I’ll be back in full swing soon.
Posted in Food |
UPDATE: My blog might be down for a day or so because I am switching it over. I’m not real good and definitely not patient with computer stuff so I don’t know how long it will take to get it right. Don’t give up on me … I will be back!.
The first night of class. It has been SOME time since I’ve been in a class. What fun! We had a room of 8 students, supposed to be 10 but we had 2 no shows. Class began at 6:30 pm and ended at 9:30 pm. By about 8:45, my eyes were beginning to blur a little but the mind was still alert which was suprising considering usually by that time the senses are shutting down and getting ready to turn off completely for the night.
I knew this was going to be a good class because one of the students brought a bag of mints and tossed them onto the table to share….who knew this was going to involve food! What was even more interesting, this same “minty” guy has a restaurant locally and is also interested in photographing food! Small world.
I ended up with 7 1/2 pages of notes. There was so much covered and most of it I’m still unsure of so here are simply basic settings that I will share and promise more when specifics get a little clearer.
1. Take your camera out of AUTO mode.
2. Don’t use the flash – use natural light if possible.
3. Shoot with the maximum pixels your camera will offer.
4. The larger the ISO setting, the “grainier” the photo. Shoot at 200 most of the time. The ISO of 100 is not a true setting on my camera apparently. Hmmmm… I have a FAKE ISO!
For taking photos of food, course it depends on light and other factors but for the most part, an F 11 or F16 is a good setting. That would be the F Stop which controls the size of the aperture.
I noted that the “P” setting or Program mode on my camera might be the best setting. That will automatically set the shutter and aperture for me and about 90% of the time, give the ideal setting.
That’s it for now more next week and hopefully it will all come together to make a bit more sense.
How about a recipe?…
Something different to do with fish and a stuffing. Sole is thin, it lends itself to stuffing. There were quite a few cans of black eyed peas in the pantry…the thought gears started humming.
- 1 lb sole fillets
- 1/3 cup Blackeyed Peas, mashed
- 1 TBS mustard
- 2 TBS Italian Cheese mix (Parmesan, Asiago, Romano)
- 2 sprigs fresh dill – chop
- 1 chopped sun dried tomato – from oil
- salt and pepper
- 1 TBS Veggie Broth
- 1 TBS EVOO
- Fresh dill
- Tomato Slices
Preheat oven to 425 F. Coat a baking pan bottom with melted SmartBalance or butter. Lay one layer of fish fillets on the bottom of the baking dish. Do not overlap. Salt and pepper these fillets. Now mix the Blackeyed peas (mashed) with mustard, cheese, dill, s.d.tomato, salt and pepper and 1 TBS Veggie broth.
Top the fish layers with this mixture.
Top the covered fish layers with another fish fillet.
Sprinkle top fillet with EVOO, salt and pepper. Lay a slice of tomato on top and a sprig of dill.
Bake 20 minutes – uncovered.
Serve with sauted greens.
This week Pamela of Cookies with Boys hosts our weekly recipe with Craving Ellie In My Belly group. The recipe is Pulled BBQ Chicken Sandwiches right off the web so you can click the link and make this one your self. It’s good and it’s easy. Not much cooking, just mixing for this recipe. Naturally, I had to find a chicken substitute and it was once again that old faithful “Quorn“.
I had Ted and Teddy set up their own plates for photos. I take no credit for the cosmetic success/failure of the following:
Ted said “How did I get pulled into this one?” Guess he just likes eating and volunteering the occasional comment..no laboreous procedures please.
Should we take a vote? ____TEDDY _____ TED _____JOANNE (no pressure, but I AM the one who keeps this blog :twisted: )
canola oil, chopped onion, minced garlic, tomato sauce & paste *I used left over pasta sauce made the other day using fresh garden tomatoes from Ted’s brother Richard. So I omitted the tomato sauce, paste and water. Apple cider vinegar, molasses…lets talk about molasses…
You hear the Gurus of health telling us to use blackstrap molasses over the other stuff, but what’s the difference between regular unsulphured molasses and blackstrap molasses? Blackstrap molasses has more iron, calcium, and magnesium. It is also a little less sweet since it is the result of the third boiling of the cane sugar syrup. No sulphur dioxide has been added to either unsulphured or the blackstrap molasses. The comparison between nutrition labels is as follows:
Unsulphured: Calories=60, Fat=0, Sodium=15mg, Potassium=150mg, Carbs=15g, Protein=0, Calcium=4%, Iron=4%, Magnesium 2%.
Blackstrap: Calories=60, Fat=0, Sodium=25mg, Potassium=240mg, Carbs=14g, Protein=0, Calcium=20%, Iron=25%, Magnesium25%.
Now back to the rest of the ingredients… black pepper, liquid smoke, ROTISSERIE CHICKEN, whole wheat rolls, and green leaf lettuce.
The rotisserie chicken took all the credit in our house. No recognition for Ellie Krieger and no recognition for Joanne. A simple ..”that rotisserie chicken is always so good..really tender”. Of course I chimed in “but what about the flavor..you know I added the flavors to it”. “Oh yeah. That’s good too”.
The dinner was a success once again. I really enjoyed my meatless version. I should have added some hot chile pepper to my sauce but it was pretty good even without it. I did cut the molasses to only 1 TBS for my version. Ted and Teddy loved the tender GROCERY STORE bird as well as the sauce.
Good going Pam. Great pick for this week’s CEimB. We like quick, weekday meals.