This week at Life As Mom the theme of the Recipe Swap is APPLE!! I am so excited, Apple Hill Orchard is picking one of my favorites, The Honey-Crisp and in mid-October The Pink Lady and The Granny Smith! YUM-YUM!!! Another favorite Fall stop for apples is Carrigan Farms, this is the spot I went to as a little girl to pick strawberries, apples, pumpkins and at Christmas time they have the most beautiful Poinsettias. If your in NC I highly suggest you check these places out!!
On to the food!! This is by far my most favorite Apple Pie, it is tart and tangy, this is adapted from The Upper Crust.
1 cup sour cream
1/2 c flour
2 tsp vanilla
1/2 tsp salt
1 cup sugar
4 to 5 Granny Smith apples, peeled, cored & sliced
1 deep dish shell, pre-baked
1 cup walnut or pecan pieces
1/4 cup flour
1/3 cup brown sugar
1/3 cup brown sugar
1 Tb cinnamon
1/3 cup butter pieces, chopped
Blend all ingredients for the filling except apples, until smooth. Add apples and pour in shell. Bake 45 mins at 400. Mix all ingredients for topping and sprinkle on the top and bake 15 mins more.
For more great APPLE recipes pop on over to Life As Mom Recipe Swap.
xoxo, Mama Bird
This is one of Jack’s favorite meals. These stuffed shells are so yummy. They freeze wonderfully if you make up a big batch place shells in a freezer bag and pull out as you need them. I add spinach and carrots to get more veggies in and the lean turkey keeps it pretty healthy!
1 package frozen, chopped spinach, thawed & drained well
1 pound ground turkey
1 (8-ounce) package lo-fat cream cheese, softened
1 sweet onion, chopped
1 to 2 carrots, chopped fine
Salt and pepper
1 (1-pound) package jumbo pasta shells
1 jar your fav Pasta Sauce
Cook shells, drain & cool. Brown the turkey,drain. Place turkey in large bowl with the spinach. Stir in the cream cheese until blended. Sauté onions and carrots until tender. Transfer to the bowl with the other ingredients and stir to combine. Add grated cheese, salt, and pepper, to taste, and combine. Let mixture cool and then add egg. Preheat the oven to 350. Place shells in a large baking pan and cover with tomato sauce. Cover with foil and bake for approximately 1 hour. Serve. Shells freeze beautifully. Add sauce when ready to cook.
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This is one of Hubs all time favorite Memorial Day traditions. For the past 10 or 15 yrs he has spent this holiday at the in-field of Charlotte Motor Speedway and this is the 1st year since I have known him that he and his buddies are not going. SO, I think they decided to “smoke” the meat in honor of CMS and the Coca-Cola 600! I make up a rub and really like to do a wet & dry combo. I use equal parts of apple & grape juice and soak the butt overnight, towel dry and then do the dry rub.
Please note, I do not really measure this I use a tablespoon and just wing it.
crushed red pepper
Wet Basting Sauce
1 c apple cider vinegar
1 T each; dark brown sugar, crushed red pepper & salt
1 c cider vinegar
1 c ketchup
3 T brown sugar
1 T molasses
1 T mustard
1/2 tsp red pepper
1 stick butter
Melt butter and add everything, bring to low boil, reduce heat and sauce will thicken a bit. Serve warm or room temp.
Everyone is bring a side dish since we are doing the “main” course. I am also going to do a salsa bar! I will share those recipes tomorrow!
How are YOU celebrating Memorial Day? What’s on your menu?
Hope everyone is having a great week! What do you have cooking? Please share and spread the word. I would love to see more of you sharing of your recipes!
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This is a great new recipe. Hope you will like it!
This is under 250 calories per serving!!
2 Tb olive oil
1/2 red onion, sliced thin
1/2 sweet pepper, sliced thin
1 lb shrimp, shelled, deveined & cut in half
1 c mexicorn
1 tsp chili powder
1 tsp cumin
8 flour tortillas
1 bottle (16oz) tomatillo salsa (I like Herdez)
3 T half & half
1 c shredded reduced fat Monterey Jack Cheese
Heat oil in skillet add onion & pepper; cook 3-5 mins add shrimp cook additional 3 mins (until shrimp is opaque. Stir in corn, 1/4 c water & spices. Heat oven to 375. Coat 9×13 in casserole pan in nonstick spray. Warm tortillas in wet paper towels for 20 sec and spread 1 T salsa on each shell. Place 1/2 c shrimp mixture in each tortilla, roll & place in pan. Pour any remaining mix on top. Mix remaining salsa with half & half and pour over enchiladas. Top with cheese. Bake uncovered for 15 mins or until hot and bubbly!
240 calories per burrito. WOO-WEEEE!!
Shrimp is one of our favorites! It is so easy to prepare and as I have been craving a particular Shrimp Pasta dish that is a little time consuming and really high in calories. SO, I thought I would introduce you to it’s younger & skinnier version!! This is a super quick and easy dish that would be perfect for the inaugural WGCW! It works wonderfully for a quick dinner or is elegant enough to do for a dinner party. It doubles great. I hope you all enjoy!!
1 tsp olive oil
2 Tb minced garlic
1/4 cup fresh parsley
1 small sweet onion, diced
28oz can whole tomatoes, chopped
1 cup white wine
1 cup salsa
1 lb shrimp, peeled and deveined
4 oz crumbled feta
1/2 cup black olives
fresh lemon juice from 1/2 lemon
pepper & salt to taste
1 small box angel hair pasta, cooked al’dente you can use whole wheat pasta or a combo of the two
Heat oil in skillet, sauté onion and garlic until onion softens then add juice from tomatoes, and wine bring to boil;
Pour into pan (or if using oven safe skillet) top with cheese & black olives. Bake at 425 for 10-12 mins until cheese begins to bubble.
Sprinkle with remaining parsley, pepper & lemon juice.
Serve over pasta with a big salad and crusty bread as the sauce is SO good for dipping!!!