Author Archives: Anne

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About Anne

Family: my wonderful husband, Adam, and our amazing little girl, Isla Dwelling: a small Cape Cod in the suburbs Real job: Human Resources Coordinator and Office Manager for DeskArmor, LLC. Homemaker tip: Even the simplest food can look elegant if you serve it properly. Presenting food on adorable platters is an easy way to impress guests. I am ashamed to admit that: I have never used a lawn mower. (I am blessed with a husband who takes pride in his yard) Three foods I can’t live without: cheese, olive oil, and chicken fingers Most important lesson learned: being a mom is the hardest job you’ll ever love One thing I am afraid of running out of: Clorox anywhere spray…and diapers
by | January 13, 2010 · 7:30 am

Chicken a la King

I believe there are two kinds of people in the world. Those who cook with condensed “cream of” soups, and those who think it is a sin. I like to consider myself someone who does not, however I do have a couple recipes in my arsenal that are too good to pass up, and they do contain condensed soups.

This Chicken a la King recipe is one of them. It is so easy, but is still fancy enough to serve at a dinner party. And because of the addition of sour cream, and the fact that you slow cook it for 3-4 hours, it really has a homemade taste.

Chicken a la King

1 cup cooked chicken, chopped
1/2 cup frozen peas
1/2 cup frozen corn
1/4 teaspoon pepper
1 can reduced fat cream of chicken soup, undiluted
1 7 oz can mushrooms, drained
1/4 cup fat free milk
1/4 cup sour cream
1 package puff pastry shells

Place chicken, peas, corn, pepper, soup, mushrooms and milk into a slow cooker. Turn it to low and let it simmer for about 2 hours. Add the sour cream and simmer for another 1-2 hours or until bubbly and thick, stirring occasionally.

Bake 4 puff pastry shells according to package directions. When ready to serve, place puff pastry on a plate and pour Chicken a la King mixture on top.

Chicken a la King can also be served over toast or brown rice if preferred.

This recipe can easily be doubled for a larger crowd and the left overs freeze wonderfully!

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by | January 6, 2010 · 8:00 am

Quick and Healthy Snacks

I am a girl who loves to snack. I often need to have something to munch on in between every meal in order to feel full all day. As you can imagine, this can add a lot of extra calories into my diet.

Over the years, I have developed a couple go-to snacks that curb my hunger but don’t necessarily kill my diet. All of these things are easy to keep on hand year round and can be made in a hurry. Here are my no fail healthy snacks.

-Apple slices dipped in 1 tablespoon of almond butter
-2 slices of deli turkey with a hand full of grapes
-One inch cube of hard cheese and 5 dried apricot halves
-Whole wheat crackers with low fat cream cheese sprinkled with dried cranberries
-Raw almonds mixed with dried fruit
-one whole grain toaster waffle spread with 1 tablespoon of nutella
-3 cups of air popped popcorn sprinkled with dark chocolate shavings

If you are feeling hungry throughout the day, reach for these healthy options instead of prepackaged 100 calorie packs or vending machine goodies and I promise you will have more energy and maybe even a smaller waistline!

Happy snacking!

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by | January 1, 2010 · 2:08 pm

Happy New Year!

It’s hard to believe another year has come and gone.  The ladies at HAP have much to be thankful for as we look back at 2009.  We want to thank all of our amazing readers for making Haute Apple Pie such a success.  If you are a regular reader or just stop in from time to time, Thank You!  We can’t tell you how much we appreciate your support.

HAP has a lot of fun planned for 2010 and we are looking forward to sharing more amazing recipes, decorating ideas, parties and, of course, giveaways!  We also have a few tricks up our sleeves, so stay tuned.

We wish you and your family a happy and healthy 2010!

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by | December 29, 2009 · 8:09 am

New Year’s Eve Cocktails

If you’re looking to indulge, try: Bailey’s Irish Cream in a Chocolate Shot Glass

This is decadence at its best!  I was served one of these delicious shots at a family party many years ago and it has become a special event staple for me ever since.  First you take the shot, then you eat the glass!  If you have a specialty chocolate store in your area, chances are they sell these chocolate dessert cups.  If not, you can purchase them here.


Bailey’s Irish Cream in a Chocolate Shot Glass

1 shot Bailey’s
1 Chocolate Dessert Cup

Fill the chocolate shot glass to the top with Baily’s Irish Cream.  Drink, Eat, Enjoy!

If you’re looking to sip bubbly, try: Champagne with Pear Liqueur

This champagne cocktail is the perfect way to add variety to your New Year’s Eve Champagne.  The pear flavor is subtle, but still adds a little elegance and flavor.  For a special touch, add a fresh slice of pear.


Champagne with Pear Liqueur

1-2 tablespoons pear liqueur
Champagne or sparkling wine
1 ripe pear, thinly sliced

Pour 1-2 tablespoons of pear liqueur into a champagne flute. Top each glass with champagne or sparkling wine. Finally, place pear slice gently into the glass.

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by | December 23, 2009 · 8:47 am

Holiday Traditions

I think one of the hardest things about getting married is trying to work out how to split the holidays.  My husband’s family lives in Illinois and we alternate every year where we spend Christmas.  Although it is hard to be away from my family every other year, I find that one of the best parts of this set up is adopting new holiday traditions.

My mother in law does an amazing job at Christmas time.  The decorations are beautiful, the food is to die for and there is always plenty of time spent around the fire.  But of all their traditions, I think my favorite is the present we all receive after Christmas Eve dinner.  Everyone is sent to their rooms to find gift bags sitting on their beds.  In these bags are Christmas Eve PJ’s!  The family spends the rest of the evening playing games and running around in their new get-ups.  Who doesn’t  love getting new PJ’s?  And it helps the kids even more excited for Christmas morning.  I know this is one traditions that I will adopt and pass down to my children.

What are some of your favorite holiday traditions?

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by | December 16, 2009 · 8:50 am

Shortbread Cookies

Is this what your kitchen looked like last weekend?

It is that time of year when I decide to bake cookies and bread for all of my friends and neighbors. On Saturday I made 12 loaves of Amish Friendship Bread and 4 batches of shortbread cookies. I always get about half way through this process and question why in the world I am doing so much baking.

Instead of making many different kinds of cookies this year, I decided to make 4 batches of shortbread and added ingredients to make each batch a little different.  I then packaged these up in basic white candy boxes and tied them with sweet red ribbon.  Simply stated, but still something all of my friends and neighbors will enjoy receiving.

Shortbread Cookies

1 cup (2 sticks) unsalted butter, room temperature
2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup confectioners’ sugar

My optional additions: mini chocolate chips, chopped and toasted pecans, grated orange zest with chopped dried cranberries

Directions

Preheat oven to 325 degrees.  Butter an 8 1/2-inch round cake pan or a 8 inch square pan.  Sift together flour and salt in a small bowl. In a large bowl cream butter until whipped, 3 to 5 minutes. Add sugar, and continue to beat until fluffy, being sure to scrape down the sides of the bowl.  Beat for about 2 minutes more.

Add flour mixture a little at a time and beat on low until flour is fully incorporated and dough sticks together when squeezed.  Pat dough into pan and prick all over with a fork. Bake until firm in the center and just starting to turn light brown, about 50 minutes.

Take out of the oven and let cool for 15 minutes.  Cut into desired size.  Let cool 15 mins more and then remove the shortbread from the pan and place on a cooling rack.

Cookies will keep, in an airtight container at room temperature for 3 weeks.

Happy Baking!

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by | December 9, 2009 · 9:03 am

Buttermilk Pancakes

I grew up eating bisquick pancakes.  You know, the pre-measured mixes where you just add milk, eggs and oil.  They always did the trick and were easy enough to make, so I never thought about going out and finding a pancake recipe that was made from scratch.

Well, that all changed a couple months ago when I discovered my Grandma’s Buttermilk Pancake recipe.  I whipped up a batch of these homemade pancakes and quickly realized that taking a little extra time to measure out my own ingredients, and add a few extra special ones, made a world of difference.  These pancakes were light, airy and sweet.  I may never go back to the box!

Buttermilk Pancakes

2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 Tbsp sugar
2 cups buttermilk
1/4 cup melted butter or oil
2 eggs

Mix the dry ingredients together in a large bowl. Add the remaining buttermilk, butter or oil and eggs and beat well until combined. Fry in a well oiled pan.

This recipe works well cut in half for a smaller group.

Haute Homemake Tip: If you don’t have buttermilk on hand, don’t worry!  Simply take one cup of regular milk and add 1 tablespoon of white vinegar or lemon juice.  Let stand 5 minutes and use as much as the recipe calls for.

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by | November 25, 2009 · 8:02 am

Apricot Jalapeno Pulled Pork {4 ways}

I am a true believer in quick weeknight meals, which can be very difficult for a foodie. But I would much rather spend time with my husband and daughter on a Tuesday night then spend an hour in the kitchen which means I needed to figure out some shortcuts to help me whip up quick and delicious meals without sacrificing flavor and nutrition.

I find preparing foods on the weekends, when I tend to have more time,
and freezing them for later can save me a lot of time during the week.
The trick is knowing what will freeze well and how to use it up. A
couple weeks ago I made one of my favorite recipes, Apricot and
Jalapeno Pulled Pork. I used up some of the pork that night and froze
the rest in 3 individual portions to use later in the month. As
promised, here are all the meals I made with this delicious pulled
pork!


Pulled Pork Tacos
First I made pulled pork tacos and served the Apricot Jalapeno Pork on warm flour tortillas with fresh cilantro and a lime wedge.

Spicy Quesadillas
A week later, I thawed out some pork and make quesadillas complete with black beans, fresh corn and pepper jack cheese.

Pulled Pork Nachos
The next week we unexpectedly had friends over for the Packers/Vikings game (oh, Brett Favre). I needed a meal that would please a crowd and it needed to be made quickly. I thawed the frozen pork in the microwave and then simmered it in a mixture of bbq sauce and broth. Next,  I layered chips, shredded cheese, green peppers and the pork on an oven safe tray and baked them for about 10 minutes at 350 degrees.

BBQ Pork Pizza
Finally, we used the last bit of pulled pork on a bbq pizza. I used my favorite whole wheat pizza crust and topped it with with bbq sauce, cheese, thawed pulled pork and green pepper rings then baked at 400 degrees for 12 minutes.

A little bit of planning led me to 4 easy weeknight meals that I was
able to throw together each in under 20 minutes!

Tips for freezing food:

Invest in some good tupperware or ziplock freezer storage bags, both work great to store food.

Always be sure to properly label the contents of the bag, including the date it was made.

I make it a rule to eat anything I freeze within a month to ensure it will still taste great and will be safe to eat.

Move the food from the freezer to the refrigerator the night before
you intend to use it or thaw the food in the microwave immediately
before cooking with it. Never leave food out on the counter to thaw.

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by | November 11, 2009 · 7:43 am

Browned Butter and Sage Pumpkin Bread

I was so excited to see that pumpkin was our ingredient to use this week. I love cooking with pumpkin because it is so versatile. I have found that using canned pumpkin is just as tasty as steaming and pureeing fresh pumpkin, and it’s a real time saver.

Bread

Quick Breads are a staple in my house because they can be make quickly and eaten at any time of the day. I found this recipe from Martha Stewart and was instantly intrigued by the use of fresh sage in this pumpkin quick bread. The result is a delicious sweet bread that has a savory and nutty undertone.

Browned Butter and Sage Pumpkin Bread

6 ounces unsalted butter
1/4 cup fresh sage, chopped
1 and 2/3 cups all purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 tsp salt
1 cup solid packed pumpkin (from can)
1 cup brown sugar
2 large eggs

Heat oven to 350. Grease 8 mini loaf pans (2  1/2-by-4-inch each) or 1 large loaf pan (9×5) with butter and dust it with flour.

bread collageMelt butter on stove top on medium low heat. Add fresh chopped sage and cook till butter turns golden brown, about 5-8 minutes. Let cool slightly.  Feel free to strain the sage from the butter at this point if you prefer to have just a hint of the fresh sage or leave it in, like I did, to have bits of sage throughout the bread.

Combine flour, baking powder, salt, cinnamon, nutmeg and cloves and set aside.

In a separate bowl, whisk pumpkin, eggs, sugar and the browned butter with sage. Once smooth and well mixed, add flour mixture gradually until incorporated.

Divide evenly among mini loaf pans or pour into one large loaf pan. Smooth top and bake for about 30 minutes for mini loaf pans or 50 minutes for one large pan.

Let cool for 15 minutes and turn out onto a cooling rack. Garnish with  fresh sage leaves.

Enjoy!

anne

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by | November 4, 2009 · 9:03 am

The Dirty Dozen {Buying Organic}

According to the USDA, organic food is food that is“produced without using most conventional pesticides; synthetic fertilizers; bioengineering; or ionizing radiation.” Essentially, organic foods are minimally processed foods that don’t contain much else other than the food itself.   Sounds like something I want to feed my family.

Ideally, I would love to purchase mostly organic food, especially produce. However when you look at the price difference between organic and non organic, it is clear that the average households simply cannot afford to buy 100% organic.

organic-choice-lg

Thankfully I have come across this list produced by Environmental Working Group called the Dirty Dozen. It is  a list of the top 12 foods that have the most pesticide contamination. Essentially, if you are going to buy some food organic, be sure to pick the produce on this list because it tends to have the highest pesticide content.

The fruits and vegetables on the Dirty Dozen list are:

Peaches                    Cherries
Apples                       Kale
Bell peppers            Lettuce
Celery                        Grapes
Nectarines               Carrots
Strawberries           Pears

The EWG also produces a list called the Clean 15, highlighting fruits and vegetables that have the least amount of pesticide exposure. So, if you are going to purchase the foods below, no need to spend the extra and get organic. The foods that made the Clean 15 are:

Onion                    Asparagus          Papaya
Avocado              Sweet Peas         Watermelon
Sweet corn          Kiwi                      Broccoli
Pineapple            Cabbage              Tomato
Mango                  Eggplant              Sweet Potato

istock_photo_of_applesAlthough it will be hard to eliminate pesticides and other unwanted chemicals from our diets entirely, studies have shown that following the Dirty Dozen and Clean 15 produce lists can lower your pesticide exposure by 80%! That is a small change that can make a big difference…and won’t break the bank.

Read more about Organic food and how to reduce your risk at the Environmental Working Groups Shoppers Guide to Pesticides.

anne

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