Category Archives: Cook

Slow Cooked French Dips with Stout Au Jus

A few years ago, the hubs pulled a black bear tag and, lo and behold, came back from his hunt with well over 100 pounds of bear meat. This was the year we were getting married and had just bought a house and funds weren’t exactly free-flowing so I took it as my mission to take his “gift” and make the most of it in free meals (this is what love looks like, people). Some of the things we tried left a bit to be desired (ahem, bear ribs) but others, like this recipe below were pretty fantastic.

This year, another bear ‘showed up’ in my freezer and I was actually quite excited to bust back out the slow cooker and make this version of a hearty French Dip Sandwich. Of course, most people don’t just have bear at their disposal but this would be just as wonderful with a beef roast.
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Slow Cooked French Dip Sandwiches with Stout Au Jus
4 lb beef or wild game roast cut
1 can beef consomme
1 can french onion soup
1 bottle stout beer
dash Worcestershire
2 cloves garlic, minced
1 bay leaf
1 sprig fresh rosemary
1 small bunch fresh thyme
cracked black pepper
sliced swiss cheese
French rolls

Place roast in a slow cooker. Pour beef consomme, french onion soup and beer over meat. Add Worcestershire, garlic and cracked pepper. Toss in bay leaf, rosemary and thyme. Slow cook on low for 8-9 hours or on high for 4-5 hours until meat is very tender.

Remove meat from slow cooker and shred or slice thinly, depending on meet you’ve chosen. Place meat on sliced French rolls and top with a slice of swiss cheese. Microwave for about 30 seconds to just melt cheese. Ladle jus from the slow cooker into a small bowl for dipping to serve.
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katie

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Filed under Make Ahead Meal, Quick & Easy, sandwich

Easy Pan Cheeseburger Sliders

Unfortunately, polar vortex temperatures are not conducive to outdoor grilling. Unless you are into deep frozen cheeseburgers. I, for one, am not. I recently tried this incredibly easy way to cook up a burger inside with little mess and lots of flavor. By baking the ground beef patty in a rimmed baking pan, you end up spending less time at a grill and more time with your guests.

This is the perfect addition to a Super Bowl spread. I’ve listed the recipe for the most classic of cheeseburgers, but the possibilities with these are endless. Next time I’m thinking BBQ Cheddar or Mushroom Swiss.

Easy Pan Cheeseburger SlidesEasy Pan Cheeseburger Sliders
Makes 10-12 servings

2 lbs ground beef
1/4 C diced yellow onion
2 TBSP worcestershire sauce
1 tsp salt
1/2 cracked black pepper
6 slices, sharp cheddar cheese
small pretzel buns, or other small dinner rolls
Lettuce, ketchup, mustard or other desired condiments

Preheat oven to 400. In a large mixing bowl, mix ground beef, onion, worcestershire sauce, salt and pepper together. Press beef mixture evenly into a rimmed 9×13 baking pan. Using the end of a wooden spoon or other similar utensil, press down, making indents randomly across the meat (as shown in the picture).

Pan Burgers

Place in oven and bake for 20-25 minutes. About halfway through, remove from oven and empty grease. Repeat after 25 minutes. Place cheese slices across the top and place in the oven for 2-3 more minutes to melt cheese.

Using a pizza cutter, cut patty into squares of desired size. Place on buns and serve!

Check out these other Super Bowl friendly sliders!

Jeanette’s Healthy Living: Gluten-Free Maryland Crab Cake Sliders
The Heritage Cook: Italian Sliders with Fried Polenta and Marinara Sauce
Feed Me Phoebe: Thai Chicken Sliders with Sriracha Mayo
Elephants and the Coconut Trees: Shredded Beef Sliders
Devour: Pick Your Slider Stuffing for Super Bowl
Dishin & Dishes: Philly Cheesesteak Sliders
Blue Apron Blog: 5 Tricks to a Great Slider
Weelicious: Mexican Chicken Sliders
Taste With The Eyes: Classic Chicago-Style Polish Sausage Sliders
Virtually Homemade: Meatball Sliders
Napa Farmhouse 1885: Buffalo Sliders with Bacon & Cheddar
Red or Green: Buffalo Chicken Sliders with Bacon & Celery
The Sensitive Epicure: Arepas — The Ultimate Gluten-Free Slider with South American Flair
Domesticate Me: Cheesy Buffalo Chicken Meatball Sliders
Daily*Dishin: Italian Roast Beef-Smoked Almond Creamy Cheesy Sliders
FN Dish: Super Sliders

stef

11 Comments

Filed under Appetizers, Cook, Main Dish, Quick & Easy, Uncategorized

Wisconsin Cauliflower Mac & Cheese

With the new year comes resolutions and many of those lean toward healthy eating. Now we love a good thick, cheesy, creamy and caloric macaroni and cheese just as much as the next guy, but sometimes, lets face it, we need to lighten it up. So we are kicking off the new year with a guest post from Carrie over at Diet Deep Dish who is bringing us a delicious recipe for Cauliflower Mac & Cheese…Wisconsin Style.

Hello! I’m Carrie from the blog, Diet Deep Dish, and I am so honored to provide a guest post for Haute Apple Pie! I share the HAP ladies’ passion for creating simple, delicious recipes with a Midwestern flair. My goal is to lighten-up your favorite comfort foods, so what better way than to start with Mac and Cheese?

This recipe ups the nutrients with whole grains, cauliflower and broccoli, but is just as creamy and satisfying as the original. I brought this to our family Christmas, and adults and kids alike went for second helpings. I hope you enjoy!

Craving more mac and cheese? Check out these past HAP recipes!
Southwestern Pepper Jack Mac
Buffalo Mac ‘n Cheese
Smoky “Wintervera” Mac ‘n Cheese
Rosemary White Cheddar Mac ‘n Cheese

Wisconsin Cauliflower Mac n Cheese

Wisconsin Cauliflower Mac and Cheese
Yields 8 servings

Adapted from Rachel Ray

Ingredients
1 head cauliflower, chopped into florets
12 oz whole wheat pasta
2 cups broccoli slaw
2 tbsp butter substitute, like Earth Balance natural buttery spread (or butter)
1/4 cup whole wheat flour
1 cup skim milk
½ cup vegetable broth
1 tsp chili powder
2 tsp oregano
1/2 tsp paprika
2 cups reduced-fat cheddar cheese
4 oz reduced-fat cream cheese
Salt and pepper to taste

For the topping

2 slices whole grain bread, torn into pieces (or 1 cup whole wheat bread crumbs)
2 oz goat cheese
½ tbsp. butter

Preparation
1. Bring a large pot of salted water to a boil and add the cauliflower. Cook until tender, about 5 minutes.
2. Remove the cauliflower with a slotted spoon and add the pasta and broccoli slaw to the same boiling water. Cook until tender. Drain the water and add the cooked cauliflower to the pasta and broccoli slaw and set aside.
3. Meanwhile, melt the butter or butter substitute in a skillet. Whisk in the flour until combined. Slowly whisk in the milk, broth and seasonings and cook until thickened, about 5 minutes.
4. Stir in the shredded and cream cheeses. Add salt and pepper to taste. Pour the sauce over the pasta mixture and toss to coat. Pour into a greased 9×13 in baking dish.
5. To prepare the topping, place the bread (or bread crumbs) and goat cheese in a food processor and pulse until combined. Melt the butter in a saucepan and cook the bread crumb mixture until lightly toasted, about 5 minutes. Sprinkle mixture over the mac and cheese.
6. Preheat the oven to 350 degrees F and bake uncovered for 15 minutes. Enjoy!

Cauliflower Macaroni and Cheese

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Filed under Cook, Main Dish

White Chocolate Peanut Butter Reindeer Fudge

If you are looking for an easy treat to get crafty with this Christmas, try this simple white chocolate peanut butter fudge recipe and wrap it in Rudolph! I have a small obsession for Rudolph crafts and treats as seen in my posts of Christmas’ past: Rudolph the Reindeer Treat Bags and Reindeer Peanut Butter Cookies. This year, we were asked to bring something to a cookie exchange for a kid’s holiday party and I thought these would be the perfect addition. They take about ten minutes of prep and cooking, 2 hours of cooling and a little extra time for decorating (which can be done with or without a little one).

reindeer fudge

White Chocolate Peanut Butter Fudge
2 C sugar
1/2 2% milk
1 tsp vanilla
3/4 C creamy peanut butter
1/2 C white chocolate chips

Line a 9 inch glass pie pan with non-stick foil or wax paper. Spray with cooking spray. Set aside.

In a medium saucepan, whisk together sugar and milk. Heat and whisk until dissolved. Bring to a boil and allow to boil for 2-3 minutes, or until mixture becomes thickened. Remove from heat and stir in peanut butter and vanilla until incorporated. Using a rubber spatula, spread mixture into pie pan. Sprinkle white chocolate chips generously over the top, patting down with the spatula. Cover with plastic wrap and refrigerate for two hours.

When chilled, remove foil from pie pan and cut into triangles. One pie pan will make approximately 10-12 triangles, depending on the size.

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To decorate, you will need:
Cellophane bags
Brown pipe cleaners
Self-stick google eyes
Red construction paper
Scissors
Glue

Place triangle fudge into bags. Fit bag tightly over fudge and pull together at the top. Secure with pipe cleaner, twisting to create a seal (you could always place a small rubber band to secure the bag first if you’d like). Fashion pipe cleaners into antlers, bending to your liking. Cut small circle with construction paper. Glue at tip of bag. Stick eyes above. Repeat until complete.

You can also use your favorite brownie or blondie recipe with this wrapping to create the same effect.

Happy Holiday baking!

stef

3 Comments

Filed under Christmas, Kid Friendly, Quick & Easy, Treats

Hearty White Bean & Smoked Ham Soup

Have you ever have a favorite lunch or dinner place that you max out on or move further away from and then totally forget about for awhile? Then one day something trips a magical memory trigger and you suddenly ask yourself why it’s been forever since their deliciousness has crossed your path?

This happened to me recently and in my case, it’s an extremely tiny and eclectic soup place. A Milwaukee “soup Nazi” of sorts that I worked by for years until my career took me around town for a few years to offices far from his shop. When I moved back to a downtown office almost two years ago, I had all but forgotten about the place – until a few weeks ago. It was one of those first grey, gloomy and freezing pre-winter days and a Whole Foods salad just wasn’t going to cut it. I needed warm, hearty soup and BOOM, memory trigger tripped.

I ordered a Northern Bean and Ham Soup and couldn’t stop thinking about it so I took my own riff on recreating it for home – swapping his rice for barley and tossing in a few more vegetables from the remains of my CSA. Now, even though I’ll be going back again soon, I’ve got a permanent reminder in my files.

white bean and ham soup

White Bean & Ham Soup
8-10oz smoked ham hock, deboned and cubed
1 C pearl barley
2 carrots, peeled and chopped
3 stalks celery, diced
1 C swiss chard or kale, stems removed & leaves chopped
1/2 medium onion, finely chopped
2 cloves garlic, minced
2 cans great Northern white beans
5 C chicken stock
1 C half and half or 2% milk
6 Tbsp butter
kosher salt
black pepper

Prep and chop all vegetables. Melt butter in a large stock pot and once almost melted, add onion, carrot and celery. Saute vegetables over medium heat for 6-8 minutes. Season well with salt and pepper. Once they begin to soften, add garlic and saute another 3-4 minutes. Add small amounts of chicken stock as needed if vegetables begin to stick to the pan, using a wooden spoon to scrape any browned bits off the bottom into the stock.

Add ham, beans, barley and remaining stock. Stir to combine and reduce heat to a low simmer. Cook for 20 minutes, then add kale/chard and half and half. Continue to simmer for another 30 minutes, checking to see that barley is fully cooked. Season well with salt – about 1-2 tsp – until flavors pop.

white bean and smoked ham soup

katie

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Filed under Main Dish, Make Ahead Meal

Superfood Smoothies

Smoothies are nothing new, although green versions are popping up like weeds in cafes and juice bars. If you’re on Pinterest, you’ve probably pinned a zillion recipes already but this is my go-to version. I started making these regularly for breakfast over the summer, sometimes alternating them with protein shakes. I played with a variety of ingredients and techniques but landed on this combo of fruit, veg and “power” ingredients to maximize benefits without loading on too many cals.

Here are my ingredient Cliff notes:
Beets: I totally dig beets with carrots as an occasional substitute. The key to a great texture with beets is grating them…preferably with a microplane grater to get an ultrafine texture that isn’t overbearing. Red beets will give you a gorgeous magenta smoothie but chioggia or golden beets will get masked by your greens if you’re more of a green smoothie literalist.

Greens: I say ‘greens’ because you can really use whatever you like or have on hand. Spinach, chard and beet greens (double duty ingredient!) will give you a smoother texture than kale, which tends to be a little coarser but still tasty.

Fruit: Use what’s in season or your favorites. I like pineapple as a base because it’s ultra juicy.

Liquids: After trying various combos, I settled on unsweetened almond milk and coconut water as my liquids for the relative nutritional benefits with fewer calories than juice or milk.

Chia Seeds: Relatively flavorless, these antioxidant and omega-3 packed gems also help me to feel more full. I personally like the ground version but you could use whole seeds.

Greek Yogurt: This is an optional thickener and smooth-ier. I like the protein it adds but you could skip it if desired.

green-smoothie
beet-smoothie
Superfood Smoothies
1 C greens (any combo of spinach, beet greens, kale or swiss chard), washed and chopped
1/3 cucumber (about 4-5 thick slices), sliced and quartered
1 small beet, peeled and finely grated (use a microplane!)
3/4 C pineapple, chopped
2 other pieces seasonal fruit in any combo: 1 banana, peach, pear or green apple, 2 large handfuls of berries, or 2 kiwis
6-8 oz vanilla Greek yogurt
splash lime juice
1 C unsweetened almond milk
1/2 C coconut water
2 Tbsp chia seeds

Add greens, cucumber and grated beet to a blender with almond milk and coconut water. Blend until smooth and all large chunks are gone. Add chia seeds and any fruit that is more fibrous or firm, such as an an apple or pear. Blend again. Add pineapple and any additional fruit. Blend again. Finally add lime juice and yogurt and give a final blend.

Multiple blends will help you get the smoothest texture so if you prefer it smoother than after your final blend, pulse a bit longer to gain desired texture.

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Busy mornings? Make your smoothies ahead of time! Since one batch will make two smoothies, you can make one for yourself and someone else or make two days worth of breakfasts at once. I like these Thermos brand bottles that I found at Target. They hold a perfect amount and have a straw for convenient sipping in the car or at my desk.
green-smoothie2

katie

1 Comment

Filed under Drinks, Healthy

Parmesan Spinach, Broccoli and Chicken Bake

With the emergence of cold weather comes the one-dish wonder dinners in my house. Nothing warms you to the core better than a good, ol’ casserole. This dish plays off some lovely green veggies, packing a vitamin punch. You can always mix and modify this dish with some roasted red pepper, sun-dried tomato or goat cheese additions.

Parmesan Spinach Broccoli Chicken Bake

Parmesan Spinach, Broccoli and Chicken Bake
12 oz egg noodles
4 TBSP unsalted butter
1/4 C flour
3 C milk
1/2 cup shaved or shredded parmesan cheese
1 tsp pepper
1 tsp salt
1 tsp garlic powder
1/2 tsp crushed red pepper
1/3 C plain Greek yogurt
1 1/2 C fresh broccoli, chopped and steamed
2 C fresh spinach, chopped
2 C rotisserie chicken, shredded
about 1 C panko crumbs
2 tsp extra virgin olive oil
extra parmesan cheese for sprinkling

Preheat oven to 400 degrees.

In large pot, boil water and cook egg noodles according to package directions.

In a large sauce pan, melt butter. Whisk flour until roux forms. Slowly add milk, about 1/4 C at a time, until fully blended. Whisk often at a medium heat until sauce thickens, about 10 minutes. Whisk in pepper, salt, garlic powder, red pepper, yogurt and parmesan cheese until melted and blended. Remove from heat.

In a 9×13 casserole dish, mix noodles, steamed broccoli, chopped spinach and chicken together. Pour sauce over the top and mix thoroughly until evenly coated. Sprinkle dish with panko and parmesan. Drizzle olive oil over the top.

Bake at 400 degrees for 12-15 minutes, until topping turns golden brown.

Parmesan Spinach, Broccoli and Chicken Bake

Our friendly food bloggers over at the Food Network are celebrating spinach this week as well! Test out any one of these delicious Popeye pleasing meals:

Feed Me Phoebe: Healthy Creamed Spinach
The Heritage Cook: Fresh Spinach with Maple Vinegar Vinaigrette
Big Girls, Small Kitchen: Za’atar Roasted Salmon with Greens
Blue Apron Blog: Saag Paneer at Home
Weelicious: Spinach Cake Muffins
Virtually Homemade: Creamy Spinach and Chicken Casserole
Red or Green: Spinach-Walnut Pesto on Bruschetta with Fried Egg
Napa Farmhouse 1885: Spinach with Sausage, Peppers and Tomatoes
The Sensitive Epicure: Spanakopita Minus the -Opita
Taste With The Eyes: Spinach and Chickpeas in a Bengali Mustard Sauce
Domesticate Me: Warm Spinach Salad with Bacon Vinaigrette and a Fried Egg
In Jennie’s Kitchen: Crispy Spinach Latkes 
Devour: How to Make Spinach Gnocchi
Dishin & Dishes: Pear, Walnut and Blue Cheese Salad with Arugula and Baby Spinach
FN Dish: Eat Your Spinach Sides

Happy dining!

stef

6 Comments

Filed under Cook, Main Dish

{GIVEAWAY} Dole Chopped Salads & Crispy Tortilla Chicken Chopped Salad

Fall may be in full swing, but that is no reason to ditch your fresh salad recipes. This week, we are giving away the opportunity to try all five of the varieties of Dole’s new chopped salad line, along with a special chopping block.

Dole Chopped Salads

These new mixes are the industry’s first all-natural chopped salad line to include both kits and mixes. And for all of you kale lovers out there…they’ve got that too! Dole offers the five following varieties:

  • Chipotle & Cheddar Chopped Salad Kit
  • Bacon & Bleu Chopped Salad Kit
  • BBQ Ranch Chopped Salad Kit
  • Asian Chopped Salad Blend
  • Summer Garden Chopped Salad Blend

We’ve tried these for ourselves and they are fresh, crispy and a cinch to put together. The kits are great by themselves or with added extras. They keep well in the refrigerator and are great for a quick lunch or weeknight meal.

I used the BBQ Ranch kit to create this Crispy Tortilla Chicken Chopped Salad.

Crispy Tortilla Chicken Chopped Salad

Crispy Tortilla Chicken Chopped Salad
1 lb. boneless, skinless chicken breast tenderloins
1/4 C all-purpose flour
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp chili powder
2 eggs
4-5 C tortilla chips, crushed

Preheat oven to 425. Line baking sheet with non-stick foil.

Mix flour, paprika, cumin and chili powder in a shallow bowl. Set aside. Whisk eggs in a shallow bowl until fully blended. Set aside. Place crushed tortilla chips in a third shallow bowl.

One by one, dip chicken breast tenders into flour, then coat in egg, then cover in tortilla chip crust. Place on baking sheet. Bake at 425 for 18 minutes, flipping halfway.

Add chopped red pepper, cooked frozen corn, 1/2 C shredded sharp cheddar cheese and 1/2 C black beans to the chopped salad mix. Top with chicken. Drizzle with BBQ ranch dressing.

THIS GIVEAWAY IS NOW CLOSED.
To enter our Dole Chopped Salad giveaway, leave us a comment telling us which mix or kit sounds best to you and how you might like to prepare it! Like us on Facebook and leave us a comment letting us know for an extra entry.

Winner will receive five coupons to try all five varieties of the Dole Chopped Salads and a special Dole chopping block.

You must be a resident of the continental United States and 18 years or older to enter. The winner will be picked at random and will be notified via email.

Happy Entering!

theLadies

13 Comments

Filed under Healthy, Product Reviews, Quick & Easy

Dutch Apple Pie

Everyone once in awhile over here, we need to deliver on our name. Well, here is my latest attempt. This dutch apple pie is a slight adaptation of my grandma’s family favorite. As a kid (and who am I kidding, also as an adult), I always requested her apple pie. After eating this last night, I truly know why. While I enjoy a crust topped pie, this crumbly streusel topping wins my heart every time.

This year’s apple season produced quite a bounty. I used fresh picked apples from Barthel Fruit Farm in Mequon, WI. And for all of you scared of homemade pie crust, don’t be! It is really, very easy and there really is no comparison to pre-made or frozen pie dough. (*Note: only half the pie is shown because we couldn’t wait to dig in!)

Dutch Apple Pie

Without further ado, here is the latest Haute Apple Pie, known as by my pie tasters as the “best pie ever.”

Dutch Apple Pie

Pie Crust
1 1/4 C all-purpose flour
1/2 TBSP sugar
1/2 tsp salt
8 TBSP or 1 stick of unsalted butter, cold
1/2 C ice water

Mix flour, sugar and salt together. Cut the butter into small, 1/2 inch pieces. Keep your hands off the butter as much as possible to keep it cold. Using a pastry blender, cut the butter into the flour mixture. Scoop and mix as you go, until the butter crumbly and to the size of a tiny pea.

Remove ice cubes from water. Begin to drizzle about 1/4 C of water into the mixture and mix with a rubber spatula. Continue to drizzle water until the dough begins to stick together. You may not use all the water. Gently work with hands to mold the dough. Refrigerate for 2 or more hours.

Preheat oven to 400 degrees.

After the dough is chilled, flour your rolling surface and gently roll out the dough into one large circle. Trim the edges off the dough to make a perfect circle and gently press into pie pan. Add apple filling and crumb topping (see below). Evenly and gently spread crumb topping to cover all the apples. Bake at 400 degrees for 45-55 minutes, until golden brown and bubbly.

Apple Filling
6-8 medium sized apples, peeled and thinly sliced
1/2 C sugar
1 TBSP cinnamon

Add apples, sugar cinnamon. Mix and set aside.

Crumb Topping
1/3 C sugar
3/4 C all-purpose flour
1 tsp cinnamon
6 TBSP unsalted butter, cold

Mix sugar, flour and cinnamon. Cut butter into 1/2 pieces. Add to mixture and cut in using a pastry blender until the mixture is crumbly.

Dutch Apple Pie Recipe

This pie is best served warm and always tastes good a la mode! Here’s hoping this pie helps us live up to our name!

stef

2 Comments

Filed under Treats

Broccoli, Kohlrabi & Cheddar Soup

Dear Broccoli Cheese Soup,
I’m sorry I always thought you were gross. I was judgy, not believing that you could be anything more than a lunch room catastrophe. I was wrong. As it turns out, you’re a CSA box miracle. A girl can only eat so many kinds of kohlrabi slaw and you neatly absorbed its persistent appearance in my box without batting an eye. I’ve realized the errors of my ways and am now sharing your magic with the world.
Humbly yours,
Katie
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Broccoli Kohlrabi & Cheddar Soup
1 large head of broccoli, trimmed to florets
1 large kohlrabi, cubed
3/4 C carrots, julienned
1 small yellow onion, chopped
2 1/2 C chicken stock
2 C sharp cheddar cheese, shredded
1/2 C parmesan cheese, shredded
2 C low fat milk
6 Tbsp butter
1/4 C flour
1 tsp dijon mustard
1 1/2 – 2 tsp kosher salt
cracked black pepper

Trim broccoli. Remove exterior from kohlrabi and cube. Julienne carrots or measure out prepared matchstick carrots. Melt three Tbsp butter in a large stock pot, then add in onions and kohlrabi. Saute for 5-7 minutes, then add broccoli and carrots. Saute for another 5 minutes. Next, add chicken stock to pot. Reduce heat slightly to medium-low and cover. Allow vegetables to steam for 20 minutes, stirring occasionally.

Working in two batches, transfer vegetables and stock to a large food processor or blender and puree to desired consistency (I like mine to be fairly smooth). Transfer pureed vegetables back into stock pot.

Meanwhile, in a separate pot, melt remaining three Tbsp butter over medium heat. Whisk in flour. Gradually add milk about 1/2 C at a time to thin out the flour. Once milk is fully incorporated, whisk in cheeses. Let simmer for 4-5 minutes, stirring occasionally until cheese is mostly melted. Transfer cheese mixture into stock pot and stir to combine.

Stir in mustard, salt and black pepper. Adjust seasonings to taste and let simmer for another 10 minutes.
kohlrabi-soup2

katie

4 Comments

Filed under Garden, Make Ahead Meal