A Fall Treat: Apple Pie

     So along with my seasonal obsession with pumpkin, I also have been craving apples this fall, which is odd because I don't even really like apples....

But with that said, it's nearly impossible to 'not like' a cinnamon-sugary-gooey-crispy-tender pie, hot out of the oven (with ice cream of course)


Like really, how could you say no to this?

 
    It seemed appropriate to make it on the first of October, and to enjoy it with friends and of course a few drinks to celebrate the completion of some exams earlier in the day.

We're college kids.....indulging is one of our finest skills!

        Later on (most likely today) I plan on mixing the last little piece of the pie with some ice cream for one tasty milkshake.....I don't know what's much better than that!


       P.S. - Don't blame me for not posting too much recently! I'm a busy girl back to school, I recently got a new job, and I feel like my time is super limited with everything I'm trying to balance! But, I promise to try my best to upload more yummy recipes for you all to try (meaning my mother)....

Apple Pie

Ingredients:

Two 9 inch pie crust doughs (homemade or storebought)

1/2 cup unsalted butter

3 tbsp flour

3 tbsp water

1 tbsp vanilla

1/2 cup sugar

1/2 cup brown sugar

1 - 1 1/2 tsp cinnamon

1/4 tsp nutmeg

8 Granny smith apples, peeled, cored and sliced

Directions:

Preheat oven to 350 degrees

Melt butter in saucepan over medium heat. Wisk in flour and then stir in the water, vanilla, sugars, cinnamon and nutmeg. Bring to a boil then reduce heat and let simmer for a few minutes. 

Meanwhile, line a 9" pie pan with one pastry dough.

In a large bowl, mix together apples and sugar mixture to coat, then immediately place inside the pie dish. Cover w/ remaining crust dough in lattice fashion or regular with slits in the top. 

Bake in preheated oven for 50-60 minutes or until apples are soft 

(brush the top with a little milk and some cinnamon sugar ten minutes before done - optional) 

Recipe adapted from Allrecipes.com

Iced Pumpkin Cookies

       It's back to school time so that means fall is right around the corner! Well, up here in Maine that means fall is basically here....It's so cold already! (as I sit on the couch wrapped in blankets)

       Although I am not so thrilled about freezing my butt off this winter here in Orono, I have to admit I am excited about all the foods that accompany the change in seasons. One thing in particular I look forward to in the fall is pumpkin. Pumpkin muffins, pumpkin pie, pumpkin bread, pumpkin coffee.....pumpkin everything!

     These cookies are so deliciously addicting that my mom and I have made them multiple times each year ever since we first tried the recipe.

      They're pillowy soft and cakey, perfectly moist and cinnamony sweet and full of pumpkin flavor perfect for fall. Needless to say the entire batch was nearly gone after a single day..... the recipe definitely got the roommate stamp of approval :)

I follow the recipe on allrecipes except I add a little more cinnamon than they advise. I also cook them for less than 15 minutes, usually around 10 does the trick for me!

CLICK HERE FOR LINK TO RECIPE!

Happy Fall!

Spicy Lime Shrimp Kabobs & Homemade Salad

    This was by far one of the best dinners I've had in a while. It was absolutely delicious! Not to mention it was ten times better because it was a perfect night to be out on the deck grilling and relaxing with a few beers.

And settling into a food induced coma....

But how could you blame me?

        I was sooo happy with how flavorful it all came out. The shrimp were spicy and had a nice zing to them from the lime, the red peppers went so great with the marinade, and it all paired perfect with the sweet sesame dressing. And of course we have some avocado in there, because it is me makin up the recipes here ;)

 

       We also grilled corn on the cob in a tin foil pouch with butter....(great idea by the way, next time I'll get creative with an herbed butter)

After all, what's a outdoor summer meal without corn on the cob?!

Now all I really need is a time machine....

or some more shrimp..

Spicy Lime Shrimp Kabobs

over arugula salad w/ honey sesame dressing

For about 10 kabobs-

ingredients:

1 lb shrimp (raw, shells removed)

1 heaping tsp fresh lime zest

3 tbsp lime juice

1 tsp cumin

1/4 tsp dried oregano

1/2 tsp salt

1/2-1 tsp pepper

3 tbsp olive oil

2 tsp minced garlic

1 tsp siracha (more or less to taste)

2 tsp honey

2 red bell peppers, largely chopped

Directions:

Wisk all ingredients together in bowl, pour into ziplock bag with shrimp and marinate 20 minutes room temp.

Alternate threading shrimp and pepper on skewers, and reserve remaining marinade.

Grill kabobs for about 7 minutes, until shrimp is pink, turning once and brushing with marinade.

Arugula Salad w/ Honey Sesame Dressing

Ingredients (for two salads):

2 tbsp olive oil
1/2 tsp sesame oil
2 tsp balsamic vinegar
1 tsp reduce sodium soy sauce
1/2 tbsp honey
pinch of ginger
minced garlic to taste
Arugula (about 4-5 oz)
Avocado

Directions:
Wisk or use food processor with first seven ingredients.
Toss dressing with arugula and top with avocado and fresh cracked black pepper
Top with shrimp skewers

Bacon Avocado Pasta Salad

      Okay so I'm still obsessing over these garden tomatoes. I haven't gotten over how delicious they were on the pizza, so when my mom asked me to make a pasta salad, it was necessary for them to make another appearance. This time, with bacon.....

     It was super easy, especially because we had a bunch of leftover pasta. (Hence why my mom asked me to make the salad in the first place)

     If the bacon and fresh tomato wasn't enough to convince you, I have one word..... Avocado. I have explained my love for them multiple times (click for Guacamole, Smoked Salmon Sandwich, Guac and Egg Sandwich recipes) so don't even get me started.


    And if you're interested in what heaven tastes like, I recommend you serve a heaping scoop of the pasta salad with a fresh steamed lobster.....

 Then round out the meal in true Maine fashion, with homemade blueberry cake!

My studies have proved it to cure anyone's bad day.
I'm pretty sure the lobster does that too ;)

Click here for cake recipe!

Bacon Avocado Pasta Salad

Ingredients:

1 lb cooked elbow pasta/pasta of choice, cooled

1 cup mayo

juice of 2 lemons

10 slices bacon, cooked and crumbled

1 tsp salt

1 tsp garlic powder

1/2 tsp white pepper

1 1/2 tsp thyme

3 large tomatoes, chopped

2 avocados, pitted and chopped

1/2 large vidalia onion, chopped

Black pepper to taste

Directions:

Mix mayo with lemon juice, salt, garlic powder, pepper and thyme. 

Stir dressing into pasta and add remaining ingredients.

Season with black pepper to taste, and refrigerate for at least 30 minutes before serving

*If making ahead of time, it may be a good idea to wait to add the avocado until serving, just so they don't brown.

Enjoy!

Garden Caprese Pizza

    There is nothing better than a tomato fresh from your garden, it's super sweet and flavorful. The off-season grocery store tomatoes just can't compare, so we must make the most of the delicious fruits while they're in our back yards!

(or vegetables, the debate goes on and on)

     I headed to Amesbury, Mass to cook dinner for my grandparents, and they were the lucky taste testers of my new recipe! My Grammy even said it's the best pizza she's ever had. (And yes I know, she's my grandmother so she has to say that, but honestly that may have been the truth. It was definitely top 5 in my book!)

    The combination of fresh mozzarella, tomato and basil is super delicious as a salad, and I discovered it's just as good (if not better) as a pizza. The tomatoes are so sweet and their juices disperse the basil's deliciousness into every bite, and the balsamic flavor ties it all together. Not to mention the fresh mozzarella is stringy and stretchy making for a commercial worthy pizza.

Depending on the size of the pizza you're making, and how cheesy you like it, the amount of cheese you will use will vary. I also sprinkled a bit of shredded cheese on the top to melt onto the tomatoes, but that is optional!

Garden Caprese Pizza

Ingredients:

1 premade pizza dough or precooked crust

approx 4 leaves fresh basil

1 large garden tomato, thinly sliced

about 8-10 slices fresh mozzarella

2 tbsp balsamic salad dressing

garlic powder

Directions:

Preheat oven to 450.

Preheat pizza stone in oven if using one.

Stretch dough if needed and place on pan or preheated pizza stone. 

Brush balsamic dressing over dough/crust. Top with cheese, basil and tomatoes. Top with a sprinkle of shredded mozzarella and a little more balsamic dressing if desired. 

Cook for about 10 minutes or until crust is golden and cheese is bubbling. 

Sprinkle with garlic powder to serve




And here's a pic of the lucky taste testers! My wonderful Grammy and Pappy :)

Whoops, I Forgot I Had a Blog!

      Ooops! I think the summer sun and a few cold beers has me forgetting all about poor old Gourmet Taste for the College Buds. But my devoted followers (aka relatives and my moms friends) don't fret! I plan on posting a few things before heading back to school, and once I'm back it's game time!

     For now here are some photos from summer, to provide an excuse for not blogging.

Peaks Island

Wining and dining at Taste of the Nation

Sunsets on the boat in Portland

Hiking Mt Major

Nighttime jet-ski rides at camp

Exploring islands in Casco Bay

More wining and dining (of course)

Late night lobster bake and camp fire w/ Oar House friends 

Family day at camp

Boston Harbor for a concert

The view from the restaurant I work at in Portsmouth

And countless pretty sunsets

Seems like good excuses to me! 

Recipe posts coming soon!

Thai Sweet Chili Sesame Marinade (Shrimp, Pork, Chicken)

       I really love thai sweet chili sauce. It's sweet with a little bit of a kick and has such wonderful flavor. The one I get comes in a squeezable container and it's a really convenient dip or condiment for nearly anything (chicken, shrimp, pork etc).  I even put it on steak and cheese subs the other night instead of barbecue sauce or mayo and it was sooooo good.
       I wanted to try using it in a marinade, and what better to experiment with than cheap chicken drumsticks! The end result was so delicious and it's a great way to boost the flavor of chicken for summertime grillin! With the addition of sesame oil in the marinade, (another one of my favorite flavors) this recipe is definitely a keeper.
       I also like these flavors for summer because it's a change up from the usual BBQ chicken drumsticks that we usually do during the summer, and it's just as easy.


     This marinade goes great with chicken breast, thighs (maybe a slow cooking sauce for the crock pot!?) and especially pork or shrimp!

      I love the chili flakes that stick to the chicken after marinating, and the golden brown color they turn while crisping. They look and taste so flavorful!

Thai Sweet Chili Sesame Marinade

Ingredients:

1/2 cup thai sweet chili sauce

1/4 cup soy sauce

1 tbsp olive oil

1 tbsp sesame oil

1 tbsp honey

2 cloves garlic, minced

1 tsp ginger, minced

1 tsp lemon juice

Pinch cayenne pepper or pepper flakes for heat, optional

Directions:

Thoroughly mix ingredients together (may use food processor)

Marinate meat for at the least 1 hour.

Grill/bake/pan fry to your preference

Classic Cornbread

      I am such a sucker for cornbread and its mildly sweet flavor and moist yet crumbly texture. I especially love eating it with breakfast! Such a delicious way to start the day, who wouldn't love it?!

       Eggs, sweet maple sausages, home fries and a big chunk of freshly baked cornbread?! Yes! It was a perfectly delicious Father's day breakfast, and the leftover cornbread has been a very satisfying snack :)

      A yummy thing to try with leftover cornbread is toasting a slice and spreading it with butter and jam. It's super tasty, sweet and flavorful.....and highly addictive, so beware!

Classic Cornbread

Ingredients:

2/3 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

3 eggs

1 2/3 cup milk

2 1/3 cup flour

1 cup cornmeal

4 1/2 tsp baking powder

1 tsp salt

Directions:

Preheat oven to 400 degrees

Cream together butter and sugar until light and airy

Combine eggs and milk in small bowl, and combine the rest of the dry ingredients in another separate bowl.

Alternate adding and mixing the egg mixture and the dry ingredient mixture into the butter mixture.

Once all is mixed together, pour batter into greased 9x13 baking dish. 

Bake in preheated oven for 22-25 minutes or until inserted toothpick comes out clean

        The original recipe was found from Taste of Home, and I only slightly adapted it's ingredients

Siracha Black Bean Veggie Burgers

      Don't get me wrong, I love a big juicy burger, but for health's sake a veggie burger here and there is a nice substitute. Especially when it tastes like this one.....

      It has a nice "meaty" texture thanks to the black beans and mushrooms, and the siracha and cumin give it a wonderful kick. Plus the simplicity of the recipe will definitely have you thinking twice about buying frozen burgers at the grocery store.

       It's easy to make your own and it's fun to try mixing up different veggies!

      These can be grilled, baked or pan fried and they'll be delicious. You can also make the veggie mixture ahead of time and freeze patties to cook later on. It's Healthy and convenient, just in time for summer!

Siracha Black Bean Veggie Burgers

Makes 6 patties

Ingredients:

1 can black beans, drained and rinsed

4-5 medium-large white mushrooms

1/2 bell pepper (or one carrot)

1/2 small onion

2 garlic cloves

1 egg + 1 egg white

1 tbsp chipotle chili powder

1 tbsp cumin

1/2 tsp black pepper

1/4 tsp salt

1 1/2 tsp siracha (more to less to taste for spice)

1/3-1/2 cup breadcrumbs

Directions:

Use potato masher or fork to mash beans.

Place mushrooms, bell pepper, onion and garlic in food processor and process until finely chopped. 

Mix mushroom mixture and bean mixture. 

Beat egg with chili powder, cumin, salt, pepper and siracha, and mix into vegetable mixture.

Mix in bread crumbs until the mixture starts to stick together enough to form well.

Form mixture into 6 patties.

Grill for about 6-7 minutes on each side, or bake in preheated 375 degree oven for 20 minutes (flip over after 10) or cook over stove on medium-high heat with a little oil for about 4 minutes on each side.