Category Archives: Cook

Wisconsin Cheese Curd Stuffed Bacon Burgers

I realize that I normally carry on about healthy meals and cutting calories, however, abiding by that rule during Totally Wisconsin week would negate all things Wisconsin.

Before heading north for college, I had never heard of a cheese curd. For those of you who have never indulged, a little background for you:

Cheese curds are fresh, young cheddar cheese in the natural, random shape and form before being processed into blocks and aged. They are best eaten as soon as possible after manufacture. They taste pretty similar to any block of cheddar cheese, but are strangely addicting and I am sure very bad for you.  How do you know a cheese curd is good? It squeaks. That is the truth and I ask no more questions.

It has been a balmy 34 degrees all week in Milwaukee, so I decided it was time to pull out the grill and whip up a summer classic with a grand touch of Wisconsin – the Wisconsin Cheese Curd Stuffed Bacon Burger. My husband was kind enough to shovel out the patio. There is nothing like grilling in the snow!

 

Ingredients:

  • 1 lb. of ground beef 
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. cracked black pepper
  • 1 TBSP Worcestershire sauce
  • 1 egg, slightly beaten
  • 2-3 slices of thick cut bacon 
  • Fresh Wisconsin cheese curds

Preheat oven to 350. Line baking sheet with tin foil. Cook bacon for 15 minutes. Let cool and break into pieces. 

Mix the ground beef with the onion powder, garlic powder, pepper, and Worcestershire sauce. Add egg, mix thoroughly (hands work best!). Divide beef mixture and separate into 8 patties, packing tightly together. Place your thumb in the center of four of the patties, making a circular indent. Place cheese curds (a few small pieces) and bacon in center of the patty. Place another burger patty on top and press together, enclosing the bacon and cheese curds. Repeat to create three more burgers.

Grill burgers at medium-high heat for 10 minutes on each side. 

I topped these burgers with mustard, avocado, tomato and lettuce on a whole wheat kaiser roll. Top with whatever you would like! 

These burgers are delicious and reminisce of warm Wisconsin summers. Oh summer, how I long for thee.

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Filed under Cook, Main Dish

More Exciting News & Anne’s Meatball Recipe

Haute Apple Pie is honored to be guest blogging for the Allstate Goodhands Community (GHC)!  The awesome blogging team at GHC has asked us to share our tips on affordable entertaining and making a difference at home and in the community.  We’re thrilled by the opportunity. We’ll be doing a series of guest posts over at GHC but still blogging up a storm here at HAP so feel free to visit us in both places and let us know what you think!

Today Anne shares her tips for making 3 easy and nutritious meals out of one simple ingredient: meatballs!  Visit the Goodhands Community and check out Anne’s recipe.

freezer meatballs

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Cheesy baked Artichoke Dip

I was so excited when cheese was selected as our Wisconsin secret ingredient. After all, I am a born and raised Wisconsin girl who knows any recipe that showcases cheese is sure to be delicious!

One of my favorite appetizer recipes is this cheesy artichoke dip. It’s got only 4 ingredients, 2 of which are, you guessed it, cheese. It is so easy to make and very indulgent. Every time I bring this to a party, it is usually gone before I can go back for seconds.

Cheesy baked Artichoke Dip

16 ounces shredded Mozzarella cheese
1 cup grated Parmesan cheese
1 cup mayonnaise
1 cup (about 8 oz. can) artichoke hearts, drained and chopped

Mix ingredients together. Bake in a casserole at 350 degrees for about 30 minutes or just until brown on top. Serve with cubes of crusty bread or assorted crackers.

Enjoy!

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Filed under Appetizers, Cook, Quick & Easy

Say Cheese: Rosemary White Cheddar Mac ‘n Cheese

Wisconsin may not be what most people think of as a culinary hotspot but some of its local foods, like bratwurst, custard and kringle, seem to have a cult following. It’s not necessarily the healthiest of cuisine but it’s certainly delicious and who doesn’t want to indulge every once in awhile?

The real stars of local flavor, however, are more well-known:  beer and cheese. Thank God for beer and cheese. This week we’re celebrating our love for Wisconsin and it’s wonderful cheeses, as voted on by our readers.

I made this Rosemary White Cheddar Macaroni & Cheese for my white and gold holiday party and had multiple people request the recipe so now it’s time to share.  It’s a classier (but just as easy!) version of an old-time crowd favorite.

Rosemary White Cheddar Mac N Cheese

Rosemary White Cheddar Mac ‘n Cheese
*adapted from Ina Garten
1 lb of penne or cavatappi noodles
3 C milk (I use skim to lower the calories)
1/2 C half and half
6 Tbsp butter
1/2 C flour
1 large block of white cheddar cheese (approx 4 C)
2C swiss or gruyere cheese
1 Tbsp dijon mustard
1 pinch nutmeg
2 sprigs fresh rosemary
1 1/2 C panko bread crumbs
salt, pepper to taste

Preheat oven to 375.  Bring a large pot of salted water to a boil and cook noodles until they are al dente. Shred the block of white cheddar cheese.  In a medium pot, combine milk and half and half and gently warm but do not let boil.  In a separate large pot, melt butter over med-low heat. Whisk in flour until smooth and thick.  Slowly add warm milk into flour mixture, whisking to smooth out any chunks.  Add mustard, nutmeg, salt and pepper.  Slowly add cheddar, whisking in until the cheese begins to melt.  Add swiss/gruyere mix and continue whisking until semi-smooth (you will have some globs of cheese).

Pour noodles into a 13×9 baking pan.  Pour cheese mixture over noodles, sprinkle with more salt and pepper and mix well.  Using a kitchen shears, snip rosemary sprigs into small pieces over the macaroni.  Use your fingers to strip any remaining leaves off the rosemary.  Stir again and sprinkle panko crumbs over the entire dish.  Bake for 40-45 minutes.

NOTE:  Don’t like the cheeses I used?  Can’t find them?  Don’t sweat it…standard sharp cheddar will work just fine! Block cheese that you shred on the spot will give better consistency for the cheddar.  If you wish to speed things up, pre-shredded will be fine for the swiss.

PS: In Milwaukee and looking for something to do tonight?  I’m “competing” as a baker in the Iron Cupcake Milwaukee:  Beer challenge tonight at MOCT!  Anyone can come and if you do, make sure to swing by and say hello…and vote for my cupcakes made with home brewed beer!

Iron Cupcake Milwaukee

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Filed under Cook, Sides

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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Filed under Cook, Main Dish, Quick & Easy

Healthy Yogurt Smoothies

All the healthy new year’s resolutions may be leaving your sweet tooth a bit unsatisfied. I love ice cream probably more than the average person, that is why I’ve played with different yogurt smoothie recipes over the years to quench the sweet cravings.

The Orange Julius and Jamba Juice concoctions we pass by at the mall may taste great, but many of them are packed with 350 to over 500 calories and lots of unnecessary sugars. I find that these homemade smoothies taste just as good and keep my body away from the sugar highs and lows.

Peanut Butter Banana Breakfast Smoothie

Ingredients:
1/2 C. non-fat vanilla yogurt
1 whole banana
1 Tbsp. peanut butter
A splash (or 2) of vanilla soy milk
5-8 ice cubes

Blend first four ingredients together. Add ice cubes. Blend until smooth.

This smoothie is great for breakfast with a piece of 100% whole wheat toast. If you are looking for more of a dessert smoothie and that chocolate fix, add a small swirl of Hershey’s chocolate sauce.

Orange Strawberry Banana Smoothie

Ingredients:
1/2 C. non-fat vanilla yogurt
1 whole banana
1/2 C. fresh or frozen strawberries
A splash (or 2) of orange juice (I love Simply Orange with Pineapple or Mango)
5-8 ice cubes

Blend first four ingredients together. Add ice cubes. Blend until smooth.

Berry Berry Pomegranate Smoothie

Ingredients:
1/2 C. non-fat vanilla yogurt
1 C. fresh or frozen mixed berries (strawberries, raspberries and/or blackberries)
1/4 C. 100% pomegranate juice
5-8 ice cubes

Blend first three ingredients together. Add ice cubes. Blend until smooth.

Cheers to a happy and healthy new year!

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Filed under Cook, Quick & Easy, Treats

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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Filed under Cook, Quick & Easy, Treats

Healthy Veggie Pesto

I love the flavors of traditional basil pesto but the heavy oils don’t always feel very healthy. Inspired by a post I saw on The Kitchn blog awhile ago, I whipped up this veggie based alternative. The flavor is much more like pesto than broccoli but you use a lot less oil and get loads of nutrients that you don’t get with regular pesto – plus, it’s a great way to sneak in the greens if you have any veggie-phobe eaters in your house!

Whole wheat broccoli pesto

Veggie Pesto
1 head broccoli (or spinach or kale)
approx 1/3 C low fat ricotta cheese
1/3-1/2 C sliced almonds*
1 small shallot or 1/4 onion
1 large garlic clove
1/4 C water
approx. 1/4 olive oil
kosher salt, pepper
*omit almonds if you have a nut allergy

Trim broccoli into florets and place in a microwaveable bowl. Add 1/4 C water and cover with paper towel. Steam for 2 minutes. Drain water and place broccoli in a large food processor or blender. Add shallot, garlic, almonds, ricotta, 1/4C water and puree. Drizzle in olive oil and pulse until combined. Add enough olive oil to achieve a desired consistency, approx 1/4C (it should be creamy and semi-thick not oily and runny). Season with salt and pepper to taste.

Note: I don’t often use exact measurements with sauces, so these are approximate.  Experiment with quantities to get the consistency and flavor that you like.

Healthy pesto pasta

Serve with whole wheat pasta, grilled chicken and feta cheese for a hearty and healthy meal!

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9 Ways to Eat Healthier in 2010

A new year means a new start – especially with food! To kick things off for 2010 we brought in our friend and nutrition expert, Ann Pierce, from Pierce Whole Nutrition. Ann switched careers to pursue her passion and a Masters in Nutrition Therapy. Her fabulous blog has tons of great nutrition tips and recipes.

A New Perspective on Eating Healthy and the Easiest Diet Ever
I read something on Kratomystic.com recently stating that over 50% of New Year’s resolutions involve losing weight. This may or may not be on your list for 2010, but even if it’s not, chances are you’ve tried at least one or two “fad” diets in the past few years: Atkins, South Beach, cabbage soup, etc. These diets may help with short-term weight loss, but they’re rarely sustainable. You’ll find yourself losing energy and muscle tone, your skin can become dry or blemished and you may even experience headaches, irritability or anxiety.

I don’t make New Year’s resolutions anymore. Maybe that’s why I still bite my nails, still don’t have my family finances in an organized spreadsheet and still eat a touch too much sugar. But I’m committed to a diet that increases my quality of life. It’s made me more innovative in the kitchen, my husband and I have avoided any type of flu or cold so far this winter and I have more energy.

It’s surprisingly simple: Eat whole foods.


What are whole foods?
Whole foods are high-quality (organic and local whenever possible) poultry, lean meats and seafood; nuts and seeds, fresh fruits and vegetables, whole grains, beans and legumes, eggs and dairy, spices and herbs, and natural sweeteners (like honey, blackstrap molasses and real maple syrup). What is NOT whole foods is anything processed, such as fast food, most prepackaged baked goods; many salad dressings; white bread; prepackaged puddings, chips or candy.

Whole foods are packed with vitamins and minerals that are essential for your health. Those who eat a whole foods diet at least 90% of the time are more likely to have clear skin, shiny hair, smooth nails, brighter eyes, more mental alertness, lower body fat and more lean muscle. Their bodies are less likely to be acidic, which means things like cancer and other diseases are less likely to thrive. Immunity is increased so they get sick less frequently. They are happy and full of energy. Doesn’t this sound like a great way to start out the new year?!

9 Ways to Switch to a Whole Foods Diet:
1. Start with a kitchen cleanse: remove processed foods from your cabinets and go grocery shopping to stock up on whole foods.
2. Use honey as a sweetener in your coffee or tea.
3. When baking, try to replace sugar with maple syrup, honey or blackstrap molasses; replace white four with whole wheat flour.
4. Instead of buying white bread, buy fresh whole grain bread from your local bakery. Slice it yourself at home to make the loaf last longer.
5. Eat hard-boiled eggs for snacks in place of pretzels, chips or granola bars (and don’t skip the yoke – it’s where all the nutrition is!).
6. Instead of buying low-fat sugary yogurts, buy a tub of plain, all-natural yogurt. Add fresh, dried or frozen fruit; honey; nuts and seeds; or cinnamon to enhance the taste AND the nutrients (plus it saves you money!).
7. Make your own salad dressings by whisking together ingredients like olive oil, lemon juice, balsamic or red wine vinegar, ginger or garlic.
8. Commit to making your baby and toddler food at home. Prepare in bulk and freeze individual servings in ice cube trays. This will save you money and protect your child from the hidden “natural flavors” (this can mean MSG) found in jarred baby foods.
9. Prepare brown rice or quinoa in large quantities and freeze according to appropriate serving size (small bags if you’re an individual or cooking for two; larger bags if you have kids to feed).

Start Slow, It’s Ok!
Keep in mind: all of this takes time. Maybe you only make one or two changes this year and next year add a couple more. That’s great! Better to approach it slowly and stay committed than to attempt a lifestyle overhaul that is bound to fail. By sticking to this diet 90% of the time, you’ll see a difference in more things than just your weight: your looks, your mood, your energy, your happiness, your overall health will improve. Plus you can enjoy the occasional slice of pizza or cookie knowing that the majority of the time, you’re eating things that promote health and happiness.

Some other great sources of information are Body + Soul and Eating Well magazines and www.whfoods.com.

Thanks to Anne, Katie and Stef for inviting me over to HAP today. I have been a fan since Day 1 and am honored to be guest blogging! I only wish I lived closer so that I could hire them as my party planners and interior decorators!

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Filed under Cook, Family, Interviews

New Year’s Eve Cocktails – Part III

When it comes time for New Year’s Eve, I always feel, the less fuss the better. Making a big bowl of punch is an easy way to quench the thirsts of a big crowd. This following recipe should come with a warning, it is delicious and goes down easy. Very easy. But be careful! It will catch up to you…

If you’re looking for a crowd pleaser, try: Champagne (packs a) Punch

Ingredients:
1 C. Triple Sec
1 C. Brandy
1/2 C. Chambord
2 C. Unsweetened Pineapple Juice
1 qt. Ginger Ale
2 Chilled Bottles Dry Champagne

In bowl, combine Triple Sec, Chambord, Brandy and pineapple juice. Chill covered 4 hours or overnight.

In a large punch bowl, combine cooled mixture, champagne, ginger ale and ice cubes.

Serves 10-25 people (depending on how much is poured!)

A great way to spice up a punch bowl is to add an ice ring with some color. Pour some fresh cranberries into a round Jell-O mold. Add water and freeze overnight and you have instant decor to your bowl!

If you are pregnant, try: Blood Orange Sparkling Juice

This year, I have to go for a slightly less potent drink. For those of you out there who are in my situation, or prefer a non-alcoholic beverage, try Gavioli’s Blood Orange Sparkling Juice. It will give you your bubbly fix and something to sip on for the evening.

Please remember, if you are going to partake in any of these delicious beverages this New Year’s Eve, have a designated driver.

Wishing everyone a safe and Happy New Year!

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Filed under Drinks, Holidays