The Hungry Apple

It’s Friday people. Hopefully it is time for you to do whatever the hell you want to do, for the next two days 🙂 . For me, that will include a visit to this local winery, relaxing by the pool,  a french toast breakfast and this cocktail.

I’ve tried this drink with several different sodas and so far, Trader Joe’s Italian Grapefruit Soda and Izze’s Grapefruit Soda are my favorite.  The drink isn’t too-too sweet but if you wanted to cut down on the sweetness, you could leave out the St. Germain. Regretfully, if you do that you will also miss out on elderberries.

It might sound strange to use cilantro in a drink but it adds a nice fresh flavor and I like to think this drink goes well with the meals I cook that have Mexican or Thai flare.

It’s really refreshing and great for summer.

Cheers!

Citrus Vodka Soda with Cilantro

ingredients: 

1 shot of your favorite vodka

2 small sprigs of cilantro

2 lime wedges

6-8 ounces of grapefruit soda (i use trader joes or izze)

1 teaspoon st germain (from the liquor store)

ice (i used 6 cubes)

instructions and directions: 

Combine ice, one lime wedge and cilantro in a stemless wine glass or short tumbler. Swirl to gently muddle. Add vodka, st germain and additional lime. Top with soda and stir.

I think this might be considered a variation of one of my favorite pasta dishes, Straw and Hay? But without the spinach pasta. Although, come to think of it, that would also be delicious.

This recipe is indulgent, by using cream, but just a little so it is nowhere near as bad as you would expect from the way it tastes!.

soften shallots

add peas

toss to coat

plate and serve!

We topped with some roasted mushrooms, just for fun because we’re wild and i think it ended up being my favorite part!

SIMPLE PASTA WITH PROSCIUTTO AND PEAS

ingredients: 

1 9 ounce package fresh fettuccine

1 tablespoon butter

1 shallot, finely chopped (1/4 cup)

2/3 cup heavy cream

1 package (10 ounces) frozen peas

8 slices prosciutto (about 4 ounces total), roughly torn into large pieces

1 tablespoon fresh lemon juice

1/2 cup freshly grated Parmesan cheese, plus more for serving (optional)

sea salt

fresh pepper

instructions and directions: 

In a large skillet, melt butter over medium-low heat. add shallot and cook until softened, about 5 minutes. Add cream and peas. bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes if thawed, 7-8 if frozen. add prosciutto and stir.

Meanwhile, in salted water, boil noodles according to package instructions.

Stir in lemon juice. Pour pasta into sauce and add Parmesan. Season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Top with additional Parmesan, if desired.

adapted from Martha Stewart

(I need this umbrella)

So I just got back from a fabulous long weekend at this beach town.

The weather really couldn’t have been any better and the company was fantastic. 85 degree days with an awesome 20 degree drop for the evening.

We stuffed our faces as usual.Some of the places were really dark, so excuse the pictures. It isn’t The Hungry Apple’s  fault (the iphone) . I prefer no flash 🙂

We ate here. Which happens to be my favorite restaurant on earth. I think.  It just has a great vibe and only 5 menu items which says to me “these guys know their stuff”.

They also have a pretty good bar/wine list.

We also ate here.

here

and here.

When we got home, I decided to replicate what I felt like was the best dish at this restaurant. Fish Tacos. I think that considering a few factors (the fact that they were seasoned well and the fact that mine are not fried) mine might just be better. Score.

Slaw gives them crunch and the remoulade adds creaminess, which let’s face it, everyone loves

the homemade seasoning adds a kick

and makes the fish fantastic

they are really fast and when the fish is done, you just top it all on a tortilla with red onion and avocado

I’ll be eating these all summer long

FISH TACOS WITH CABBAGE SLAW AND REMOULADE

ingredients: 

4 filets of tilapia (about a pound) or fish of your choice

8 small wheat flour tortillas

1 red onion, sliced thin

1 ripe avocado, sliced thin

olive oil

slaw: 

2 cups green cabbage, finely shredded

1 teaspoon honey

the juice of 1/2 a lime

1 tablespoon finely chopped cilantro

salt and pepper

seasoning rub for fish:

salt to taste (i use 1-2 tsp, but some find that to be too much)

20 grinds of fresh pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon cumin powder

remoulade: 

1/2 cup olive oil mayo

1/2 cup sour cream

2 small garlic cloves, minced

1/4 teaspoon cumin powder

1/4 teaspoon cayenne pepper

salt, to taste

pepper, to taste

the juice of one lime

instructions and directions: 

Start out by combining all the remoulade ingredients in a small bowl. Mix well, season with salt and fresh pepper and set aside in the fridge.

In another small bowl for the slaw, whisk together: honey, salt, cilantro and lime juice. Toss with the cabbage and set in fridge with the remoulade.

Get another small bowl! Combine seasonings for fish rub. Lay fillets on a plate and drizzle both sides with olive oil. Apply rub to both sides of fish. This should use up all the rub.

Heat a large skillet with 1-2 tablespoons of olive oil over medium heat. Cook fish until white and flaky, about 3 minutes per side. Gently pull fish apart into bite size pieces.

Fill tortillas, that have been warmed, with fish. Layer with slaw, red onion and remoulade. Makes 8.

This has got to be one of the most interesting meals I have made in a while and just really delicious. I want to call it strange, but I mean it, in a good way. It has so many fun flavors going on and they all stand out, without competing too much with each other.

The ingredient list is simple for a stir fry but includes fun ingredients like lime, jalapeno and brown sugar. Yes, those are fun ingredients.

I took out most of the seeds from the jalapeno and left much of the veins. It was still pretty spicy so if you aren’t into hot, make sure to remove all the veins with yours.

I used sirloin filet, because it is so lean. As I have mentioned before, we have the best butcher and he slices it up for us so that it is extremely thin. You could certainly use top sirloin or flank steak if you prefer, but it might not be as tender.

Sauteing Brussels Sprouts is new for me, but I must say that they were just as delicious as roasting them and were still not at all bitter.

This concoction  added a ton of flavor too.

It was pretty to look at too. It tasted “Earthy-Asian”.

I feel like you can just see all the flavor. Except the lime. You can’t see the lime and it was the most unique part. You got a little burst of lime, each time you ate a sprout.

I put it over a little whole wheat angel hair. It sort of gave it a lo mein feel and the pasta cut the spiciness a little.

While we were cooking, we munched on Trader Joe’s frozen edamame. These couldn’t be easier to make.

Next time I have a craving for stir fry, I will definitely be making this!

STEAK STIR FRY WITH BRUSSELS SPROUTS

ingredients: 

1/2 pound of sirloin filet, very thinly sliced

sea salt

freshly ground pepper

2 tablespoons oil, divided (i used canola)

1/2 cup beef broth

1 tablespoon light brown sugar

2 tablespoons soy sauce

the juice of 1/2  a lime

1/2 teaspoon cornstarch

12 ounces fresh Brussels sprouts, trimmed and halved

1  jalapeno pepper, sliced

1 teaspoon grated fresh ginger

2 garlic cloves, minced

instructions and directions:

Heat 1 tablespoon of oil over medium heat. Add sirloin, season with salt and pepper and cook until meat is no longer pink. Transfer to a bowl and set aside.

In the same pan, reduce heat to medium low. Heat oil and saute Brussels sprouts 4 minutes.

While Brussels are cooking, whisk together: broth, sugar, soy sauce, lime juice and cornstarch in a small bowl and set aside.

Add ginger, garlic and jalapenos and saute one more minute.

Add broth mixture and cook for another couple of minutes. Add steak back to pan an heat through.

Serve over rice, angel hair noodles or hey (!) rice noodles would work too 🙂

adapted from southern living

We took a recent trip to Charleston and here is what we did/saw/ate (minus the wedding we went to-forgot to take pictures of that 🙂 )………

drinks on one of  these planes

mussels covered in french fries here (an eight)

beers there too

beach lunch

pretty door

dinner here (a six) included these favorites….

alligator salad

and this

paths like this one, everywhere

chandelier here

cooking class here (bravo!)

bloody mary here (another 6)

this place

I love a good Thai dish, don’t you?

Get those red peppers ready

Coconut milk makes this dish feel rich and a little sweet

I made this recently on a rainy Tuesday and it was just the thing to brighten my day.

It tasted light with a kick from the red pepper flakes. It also made the house smell great, which I love.

I didn’t change a thing about the recipe, which doesn’t happen very often.

For the recipe, follow this link!

Longer days and the hope of warmer temperatures have set in and grilling season has begun! I could think of a new burger every week. Gone are the days of burgers with lettuce and tomato. Thank goodness.

This is a big title for a burger that is big on taste!

Monterrey Jack cheese, crispy pancetta, jalapenos, cool avocado and spicy  Yazoo beer mustard make this burger just as unique as it is delicious.

After the burgers are mixed up and while the pancetta is cooking, make the beer mustard.

I used Hop Project this time but you could use any beer you like, just make sure it is a beer you like because you are going to need to drink it.

The toppings

I suggest first layering the pancetta and then mustard (so the mustard doesn’t slide off the cheese)

Then layer avocado and jalapeno. I used pickled jalapenos because I like them but you could use fresh if you prefer.

BURGERS WITH PANCETTA, AVOCADO, JALAPENOS and SPICY YAZOO BEER MUSTARD

ingredients: 

1 pound ground meat, seasoned as you normally would and split into 4 patties (i used 1 TBSP olive oil, 1 tsp salt, 15 twists of pepper, 1 tablespoon of onion soup mix, 1/2 teaspoon garlic powder)

1 avocado, halved and sliced

8 slices of pancetta, sliced very thin

1/2 cup jalapenos, fresh or pickled

4 slices Monterrey Jack cheese

1/8 cup yellow mustard

1/8 cup spicy brown mustard (or dijon)

1 tablespoon honey

1 tablespoon Yazoo beer, i used hop project (or your favorite beer)

4 hamburger buns

instructions and directions:

heat oven to 400 degrees. line pancetta on a parchment lined baking sheet and bake for around 6 minutes, depending on thickness. pancetta should be crisp like bacon. be careful not to burn. remove from oven and drain on a paper towel.

in a small bowl, combine yellow mustard, brown mustard, honey and beer. season with salt and pepper to taste. set aside.

grill hamburgers to desired “doneness”.  5-7 minutes per side, preferably.  turn off grill and top with cheese, closing grill for one minute so cheese will melt.

Assemble burgers. I think the magic order is pancetta mustard mixture, avocado, jalapeno. but that’s just me 🙂

a hungry apple original

As I am sure you can imagine, Cinco de Mayo is one of my favorite holidays, in the food department, because I LOVE Mexican food.

Mexican restaurants tend to be crowded on May 5th so we usually stay at home to celebrate.

If you want the great food without the crowd, try one of these recipes!

Cheesy Mexican Rice

Chicken Chilaquiles 

Creamy Taco Pasta

Cilantro Dressing

Slow Cooker Tortilla Soup

5 Ingredient Guacamole 

Mexican Pizza

Steak Fajitas 

House Made Taco Seasoning 

Turkey Taco Soup

Hope everyone had a fun and exciting (or chill and relaxed if you preferred) weekend!

Ours was great! I made this recipe for friends on Friday night.

Saturday we hung out here. Great beers and I suggest the Patty Melt!

And Sunday we visited the Franklin Main Street Festival. Lots of great vendors and a good turnout. It ended up being beautiful outside after Saturday’s torrential downpours.

I never liked meatballs before I started this blog and now I feel like I make them all the time. They are very versatile.

This pasta dish is really a treat. It has real cream, lots of Parmesan and any creamy pasta dish deserves mushrooms if you ask me.

the stars

green onions and mushroom

i used corkscrew pasta because it screams “fun”

never a bad move

this pasta was so creamy!

it was like the perfect bite every time

PARMESAN CREAM PASTA WITH MEATBALLS

for the meatballs: 

ingredients: 

1 pound lean ground turkey (93/7)

1/2 a bunch (3) green onions, finely chopped

1 egg

3 cloves garlic, minced

1/4 cup chopped fresh parsley, plus more for sprinkling

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

20 grinds fresh pepper

1 teaspoon salt

3 ounces of fresh mozzarella, grated

1/2 cup panko seasoned breadcrumbs

1/4 cup freshly grated parmesan

for the pasta:

1/2 bunch green onions, chopped

3 tablespoons olive oil

1 (8) ounce package of mushrooms

2 tablespoons of all purpose flour

2 1/2 cups of chicken broth

2/3 cup heavy cream

salt and pepper

1 pound dried pasta, such as rotini, cooked according to packaged instructions

instructions and directions: 

Combine all ingredients and form into 1-1 1/2 inch meatballs.

Bake on parchment lined cooking sheet for 25-30 minutes or until cooked through.

Meanwhile,  heat oil in a large skillet or saucepan over medium heat. Add 1/2 cup scallions and mushrooms. Cook, stirring occasionally, about 5 minutes. Add flour, and cook, stirring constantly, 2 minutes more. Season with salt and pepper. Add broth; cover and simmer 20 minutes.

Add cream, and 1/2 cup Parmesan, and stir until sauce is slightly thickened. Add meatballs and pasta and stir gently to combine.

Top with parsley and Parmesan.

adapted from my recipes

If you like easy, try this pasta. I think it took 20 minutes.

This is a very summery pasta that I like to make year round. It’s really light and has good acidity from tomatoes as well as a little sweetness from the corn.

These ingredients are really too simple

Any of your favorite corn will do. Fresh, canned or frozen.

Season those shrimp

This is my favorite kind of angel hair pasta. It tastes great and it has a little something extra. It’s Barilla Plus, see what I did there? 😉

Let the shrimp cook

Toss with parsley

Wasn’t that fast!?!

Piled high on angel hair

Corn, Tomato Pasta with Shrimp 

ingredients:

2 tablespoons olive oil

1 small onion, finely diced

1 cup corn (canned, frozen or fresh)

2 garlic cloves, minced

1 (14.5) ounce can diced tomatoes

1 pound large white shrimp, peeled and deveined

1/4 cup parsley, chopped

1/2 cup of white wine (optional)

salt

pepper

1 pound angel hair pasta

Parmesan cheese

instructions and directions: 

sprinkle shrimp with salt and pepper. set aside.

over medium heat, heat oil. add onion and cook until softened, about 4-5 minutes.

add garlic and corn and saute until corn is warmed through, about 2 minutes. add wine (if using) and allow most of it to evaporate.

add tomatoes, with their juice. stir to combine. add shrimp and simmer until shrimp are cooked through, about 5 minutes.

toss with parsley and serve over angel hair. garnish with Parmesan.