This is the second galette I made with the gifted pie crusts I received. Although we really liked this blueberry cheesecake galette it’s best eaten on the same day it’s made and I found that the cheesecake part of the topping got slightly browned while cooking so next time I may take a small piece of tin foil to cover the fruit and cheesecake part of the galette. Overall this was a very good dessert and reasonably easy to make!
Note- when I transferred the galette from the baking sheet to the plate a couple blueberries snuck out so I just placed them on the top!?
INGREDIENTS
1 pre made refrigerated pie crust
1 1/2 cups fresh blueberries
1/3 cup plus 2 Tablespoons granulated sugar
1 Tablespoon fresh lemon juice
4 teaspoons cornstarch
Pinch of salt
8 ounce package of cream cheese, softened
1 large egg, plus 1 yolk
2 Tablespoons of water
Coarse sugar for sprinkling
INSTRUCTIONS
Unroll the refrigerated pie dough and place it on a baking sheet that has been lined with parchment paper or tin foil.
To make your blueberry filling mix blueberries, 1/3 cup of sugar, lemon juice, cornstarch and salt in a bowl.
In a separate bowl make your cheesecake filling. Whisk together softened cream cheese, egg yolk and remaining sugar.
Spread half of the cream cheese mixture over the pie dough leaving a 1 1/2 inch border around the edge of the dough. Top with the blueberry mixture again leaving the border. Fold the pie dough crust partially over the filling. Spread the remaining cream cheese over the top of the blueberries and refrigerate for 30 minutes.
Pre heat oven to 425 degrees.
Brush the outer side of the dough with the beaten egg and water. Sprinkle with the corse sugar and bake for 20 minutes or until dough is cooked through and golden.
Enjoy!
This recipe can also be found on Pinterest.
I have two Galette recipes for you this week. This one is my favorite one. it’s a quicker version of my caramel apple pie. A few days after Christmas we were at a friends for dinner and I was given two packages of pre made pie dough as our friends Christmas plans and menu changed due to the ice storm we had on Christmas Day. Our roads will filled with accident after accident, so many people changed or cancelled plans. So to not let the crusts go to waste I made two of these Caramel Apple Galettes, one for us and one for our friends! This would be great served with vanilla or caramel swirl ice cream.
INGREDIENTS
2 Granny Smith apples, peeled, cored and sliced
2 Tablespoon flour
1/2 teaspoon cinnamon
1/3 cup packed brown sugar
1/2 teaspoon vanilla
3 teaspoons fresh lemon juice
1/4 cup chopped pecans
Drizzle of caramel sauce
2 1/2 Tablespoons Raw sugar-course finishing sugar
1 egg
2 teaspoon water
DIRECTIONS
Heat oven to 425 degrees.
Line a baking sheet with tin foil. In a mixing bowl combine apple, flour, cinnamon, brown sugar, vanilla, lemon juice and pecans. Mix well to combine.
Lay the crust out on the lined baking sheet, mound the filling in the center of the crust leaving about 2 inch margin around the edge of the crust. Fold a section of the crust up partially covering the fruit, continue to do this around the entire galette.
Make an egg wash by mixing the egg and water together and brush the outside 0f the crust with the wash then sprinkle the raw sugar over the top of the egg wash. Bake for 20 or so minutes watching close as too not burn. Remove from oven and drizzle the top of the galette with your favorite caramel sauce. (The same kind you would put on ice cream)
Enjoy!
I mentioned in yesterday’s post that I made a simple salad dressing and salad for our New Years Eve dinner this is it! This is the salad dressing that is commonly served at your Japanese steakhouse or your local Asian Restaurant. It’s sweet and a touch sour and packed with vegetables. This would be a great way to get some extra veggies into you as it’s all very finely processed so no one is any wiser that all those carrots and celery are in there! I served this over a super simple salad of crisp iceberg lettuce and off the vine diced tomato’s.
This comes together really easy and can be made a day ahead as I did. I actually did much of the work for this dinner the day before. We were spending some time with friends so it worked out great. This recipe makes a lot, next time I will cut it in half.
NOTE- I’m going to be taking a small amount of time off to do some work on the backside of the blog. I need to update a few recipes that I have not had time to do, it should not take me too long and I’ll be back with some more family favorite recipes!
INGREDIENTS
1 cup diced vidallia onion
6 Tablespoons grated fresh ginger
1/4 cup celery, chopped
1/2 cup chopped carrots
1 teaspoon fresh chopped garlic
2/3 cup rice vinegar
1/4 water
2 Tablespoons ketchup
2 1/2 Tablespoons lite soy sauce
1/4 cup agave nectar
1 1/2 Tablespoons fresh squeezed lemon juice
Pinch of salt
Pinch of pepper
1 cup peanut oil
DIRECTIONS
In a food processor place the onions, ginger, celery, carrots and garlic and process until the vegetables are fine and grainy.
Add the vinegar, water, ketchup, soy sauce, agave, lemon juice, salt and pepper and pulse a few more times.
With the food processor running add the oil in a steady stream. When you are finished putting in the oil stop the processor. The mixture should be loose.
Serve over salad and store in the fridge.
Enjoy!
For many, many years now I have been making my own Chinese food for New Years Eve. I keep it very simple but this year I added a couple new recipes to my usual fried rice and egg rolls. I added as Asian ginger salad dressing to a simple salad along with the recipe I’m sharing today the Boneless Chinese Ribs. When our daughter Amanda was little she would always call them the “red things” so anytime we got Chinese take out we always made sure to order the red things for her! I think she still calls them that to this day!
This was my first time making them at home and I did make a couple changes to keep them gluten free for Robby and I did NOT add the food coloring to the sauce that gives them that red color that we all know. I can say this was super simple to make and we all enjoyed them. They are not quite the same as what you get from your favorite take out place but a great at home option.
INGREDIENTS
1.5 pounds boneless pork loin or boneless spare ribs. I used the loin
1/3 cup lite soy sauce
1/3 cup Hoisin sauce, I used gluten free but any will work
1/4 cup fry red wine
1 Tablespoon sugar
1/2 Tablespoon minced garlic
1/2 teaspoon of Chinese five spice
2 drops natural red food coloring, optional
DIRECTIONS
Thinly slice the pork into strips about 3 inches long and place in a large disposable plastic bag.
Whisk together the remaining ingredients in a small bowl until well combined and pour the marinade into the bag with the pork and allow to marinate in the fridge for at least four hours or up-to over night.
When ready to cook pre heat the oven to 350 degrees. Line a large baking sheet with tin foil and top with a baking rack.
Place the pork slices on top reserving the marinade. Depending on the size of your pork slices bake for 30 minutes or until cooked through.
Add the reserved marinade into a small sauce pan and bring to a boil. Reduce heat and simmer for ten minutes. Remove from heat.
When the pork is cooked through remove the pan from the oven and pour the sauce over the pork. Move the oven rack to the top portion of the oven and turn the oven to broil.
Put the pan back into the oven for just a couple minutes to get some of those crispy edges and the sauce carmalized. Keep an eye on them during this part as they will burn quickly. Remove from oven and serve.
Enjoy!
Happy New Year! I hope everyone had a wonderful Holiday. The first recipe I am giving you for the New year became a family favorite Very quickly, so much so that both Jim and Robby have requested it again for next week! I’m not going to argue with them as I loved them as much as they did! The meatballs balls are light and the sauce is a party in your mouth. I was originally making these as an appetizer but then decided to serve them over rice as that has been one of Robbys favorite things lately. I don’t mind making rice anymore as I just bought a new little Black and Decker rice machine that I absolutely love. I bought it on Amazon for under $20.00 and I have gotten my money back on it already. If you serve them as an appetizer or main course I think your family will be just as happy as mine.
NOTE- I made this a second time using ground Turkey and the results are delicious! We loved this so much the first time so this time I doubled the meatball portion of the recipe BUT kept the sauce recipe as is. The sauce recipe makes plenty of sauce even when doubling the meatballs!
INGREDIENTS
FOR THE MEATBALLS
1 pound lean ground beef
1/2 rolled oats , I used Bob’s red mill Gluten free, any will work
1 egg, slightly beaten
1/4 cup Vidalia onion, chopped
Pinch of salt
Pinch of pepper
Dash of Worcestershire sauce
FOR THE SAUCE
1 cup packed brown sugar
2 teaspoons yellow mustard
1/4 cup ketchup
1/4 barbecue sauce-I use a sweet BBQ sauce
2 teaspoons Worcestershire sauce
1/2 cup white vinegar
DIRECTIONS
Pre heat your oven to 350 degrees.
Mix the ground beef,oats, onions, egg, salt, pepper and Worcestershire sauce. Mix until well combined but don’t over work the beef.
Using a small scoop or 2 Tablespoons at time roll the meat mixture into balls and place in a baking dish. Roll until all of the meat mixture has been used.
In a medium size bowl mix together all of the sauce ingredients until well combined. Pour over the meatballs and bake uncovered. Depending on the size of your meatballs cooking times can vary. My meatballs took 30 minutes. (I made about 20 meatballs) remove from oven when cooked through and serve as an appetizer or over cooked rice.
Enjoy!
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