Apple Nachos

This was THE BEST snack ever. I saw this on instagram and knew I had to make it. I'm a bit laid up at the moment and can't drive, but Amazon Fresh will deliver anything. I made a quick order and had this by the time for a snack in the afternoon. 

It's super easy and is so delicious. 

I used granny smith apples and I only did a half. One whole apple might have been too much for a snack. 

Apple Nachos

Instagram

1 Apple, sliced thin

1 T peanut butter; melted

1 tsp mini chocolate chips

Melt the peanut butter a little in the microwave. 

Arrange the apple slices, drizzle the peanut butter and then sprinkle with chocolate chips. 

Salami Boursin Roll Ups

I'm always looking for a lower carb snack or appetizer. For Book club this month I was up for the appetizer. I thought this would be a nice, easy and delicious appetizer. I was right. 

It's a bit of pain in the arse to make. My rolling skills are not what they should be. Cutting it was a pain as well. When I make this again for myself, or for some occasion, I'll simply roll each salami with the cheese and olives and put a toothpick through them. It might be easier. 

Salami Boursin Roll Ups

Recipe found on Instagram

Makes as many as you want

Salami

Boursin or cream cheese

Green olives, chopped tomatoes, for center are optional

 Lay out a large piece of cling film on a flat surface

Layer 200g salami on top - with each piece overlapping the next - until you form a rectangle

Carefully roll a rolling pin over everything to smush it together a bit

Spread cheese on top - right to the edges

Sprinkle with veg of choice

Carefully roll it up, and wrap tightly in the clingfilm

Refrigerate until needed - a few hours minimum is great but overnight is even better!

When ready to eat - simply slice up with a sharp knife

You can serve on crackers or put skewers through each slice

Firehouse Green Beans with Bacon

I love canned green beans. I can't explain why, and I'm not even going to bother trying. I don't, often, eat the French cut green beans. I find them too stringy sometimes. ahem. 

At any rate, this recipe seemed super simple and bumps up the green beans a little for a side dish. 

Photo from Julie Blanner blog

Turns out this was fantastic. I'd make it again in a heart beat. Though, if I'm being honest, I'd use cut green beans. They're my favorite. 

Firehouse Green Beans with Bacon

Recipe from Julieblanner.com

Serves 4

• 3 tablespoons butter salted or unsalted
• 1 tablespoon minced garlic
• ½ shallot minced
• 2 ounces bacon 1/2 pkg real bacon pieces
• 29 ounce green beans 2 cans French cut, strained
• ½ cup parmesan grated

On medium low heat, add butter, garlic, shallot and bacon to pan. Cook for 5 minutes, stirring occasionally.

Add green beans, increase heat to medium, stirring frequently until hot.

Garnish with parmesan and serve.

Serve the beans immediately.

Baked Steak and Gravy

The Pantry Goat is coming to dinner tonight. I like to make something that will have leftovers then send a serving home with her. I saw this recipe on The Kitchen recently and thought it sounded good. It's not all that different from how mom made country fried steaks (that I now make for Hunting Wives dinner). Mom makes her gravy after, where as this one has the gravy made for the steaks to cook in.

Photo from Food Network

This was good. The cooking in the gravy was an interesting way to do this and it really made the gravy delicious. I will still continue to cook mom's the way that mom cooked mom's, but I might step out occasionally too. 

Baked Steak and Gravy

Recipe from The Food Network

Serves 4-6

• 6 cube steaks (about 1 1/2 pounds; see Cook’s Note)
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon onion powder
• 1/2 cup all-purpose flour
• 3 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 1 teaspoon beef bouillon, optional
• 1 teaspoon instant coffee, optional
• Mashed potatoes, for serving

Preheat the oven to 350 degrees F.

Season both sides of the cube steaks with salt and pepper. In a shallow dish, combine the onion powder with 1/4 cup flour and 1/2 teaspoon salt. Lightly dredge each steak in the flour mixture, shaking off the excess.

In a large skillet, melt the butter and oil over medium heat. Brown the steaks in the butter mixture until golden, about 3 minutes per side. (This should be done in batches if needed, so as not to overcrowd the pan.) Transfer the steaks to a 9-by13-inch baking dish. Add the remaining 1/4 cup flour to the fat left in the skillet. Cook, stirring constantly with a wooden spoon, about 3 minutes. Whisk in 4 cups water. Add the beef bouillon and instant coffee, if using, and 1 teaspoon salt. Increase the heat to a simmer, then let cook until it begins to thicken to coat the back of a spoon, about 5 minutes.

Pour the gravy over the steaks in the baking dish. Cover tightly with aluminum foil.

Bake until the steak is fork-tender, 2 to 2 1/2 hours. Check about halfway through and if the gravy is getting low, add another cup of water.

Serve immediately with mashed potatoes.