Deep Dish Dutch Apple Pie

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A slice of Deep Dish Dutch Apple Pie - The Surprised Gourmet

This Deep Dish Dutch Apple Pie taste scrumptious

A trip to the grocery store a couple of weekends ago lead me to make the most delicious Deep Dish Dutch Apple Pie I’ve ever made.

The local grocery had four packs of Red Delicious apples on sale. Each pack contained four beautiful apples that were just starting to mellow. I planned to take the apples home and make a pie that night but one thing lead to another and I didn’t.

Before I knew it the week had slipped by, it was the weekend again and I still hadn’t made a pie. Looking at the apples I knew I had to make one now or lose the apples completely if I waited another day.

I peeled the apples, cored and quartered them. I lost about a third of the apples to bad spots since I had waited so long. But I still had about 6 cups of apple quarters when I finished. I put half the apples in a bag and froze them for a later project.

Looking on the internet and through my cookbooks, I had come across a recipe for a Dutch Apple Pie but it seemed a little plain to me. I decided to perk it up a bit by using the Red Delicious instead of tart apples, adding cinnamon and making a few more tweaks that suited my taste buds.

Deep Dish Dutch Apple Pie - The Surprised Gourmet

This dessert is mouth-watering delicious

Here’s the way I made my Deep Dish Dutch Apple Pie. The original recipes hadn’t called for a deep dish, but I’m glad I decided to use one. It turned out to be a good-size pie. You may already make a pie similar to this one, but give it a try anyway … it’s so delicious you won’t be disappointed.

Preheat the oven to 350 degrees. Peel, core and quarter enough Red Delicious apples to make 3 cups (about 6-8 apples depending on size).

Combine 2 cups all-purpose flour, 1 cup (packed) dark brown sugar, 1/2 cup quick-cooking oats and 3/4 cup melted butter in a large bowl. When completely mixed, take out 1 cup of the mixture to use later as part of the topping. Press the remaining mixture into a deep 9-inch pie pan and place in the refrigerator to set while you prepare the filling.

Using a 3-quart saucepan, combine 2/3 cup sugar, 3 tablespoons corn starch, 1 1/4 cup cold water and 1 teaspoon ground cinnamon mixing until smooth. Bring the ingredients to a boil and cook for 2 minutes or until the mixture becomes thick. Stir constantly. Once it thickens, remove from heat and take the pie crust out of the fridge.

While the cinnamon mixture is hot add 4 tablespoons of imitation vanilla flavoring and 3 cups of quartered apples. Make sure the apples are completely coated and then pour everything into the pie crust.

Take the cup of reserved crust mixture and mix with 1/3 cup of chopped pecans. Combine well and then completely cover the pie. Place the pie in a preheated 350 degree oven for 40 minutes. You can place the pie on a baking sheet just in case any excess filling runs over. When done, remove from oven and place on cooling rack for at least 30 minutes.

The crust will be firm and easy to cut into wedges. However, the pie slices won’t be easy to remove while still warm because the filling is so full and slightly juicy. You may need to use a spoon to help get the pieces out or put the pie in the fridge to chill before cutting.

This Deep Dish Dutch Apple Pie will be so delectable you won’t need any extra topping like ice cream, just a huge appetite.

Thanks for stopping by today. Do you have a favorite apple pie recipes? Is it anything like this Deep Dish Dutch Apple Pie recipe? Be sure to let me know if you try this recipe.

Cucina Felice!

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Deep Dish Dutch Apple Pie

Prep time: 

Cook time: 

Total time: 

Serves: 6-8 servings

A yummy dessert that will hit the spot anytime of the year
Ingredients
  • CRUST:
  • 2 Cups all-purpose flour
  • 1 Cup (packed) dark brown sugar
  • ½ Cup quick-cooking oats
  • ¾ Cup melted butter
  • (Reserve 1 cup of mixture for topping)
  • FILLING:
  • ⅔ Cup Sugar
  • 3 Tablespoons corn starch
  • 1¼ Cup cold water
  • 1 Teaspoon ground cinnamon
  • 4 Tablespoons imitation vanilla flavoring
  • 3 Cups peeled, cored, quartered Red Delicious apples
  • TOPPING:
  • 1 Cup reserved crust mixture
  • ⅓ Cup chopped pecans
Instructions
  1. Preheat the oven to 350 degrees. Peel, core and quarter enough Red Delicious apples to make 3 cups (about 6-8 apples depending on size).
  2. Combine 2 cups all-purpose flour, 1 cup (packed) dark brown sugar, ½ cup quick-cooking oats and ¾ cup melted butter in a large bowl. When completely mixed, take out 1 cup of the mixture to use later as part of the topping. Press the remaining mixture into a deep 9-inch pie pan and place in the refrigerator to set while you prepare the filling.
  3. Using a 3-quart saucepan, combine ⅔ cup sugar, 3 tablespoons corn starch, 1¼ cup cold water and 1 teaspoon ground cinnamon mixing until smooth. Bring the ingredients to a boil and cook for 2 minutes or until the mixture becomes thick. Stir constantly. Once it thickens, remove from heat and take the pie crust out of the fridge.
  4. While the cinnamon mixture is hot add 4 tablespoons of imitation vanilla flavoring and 3 cups of quartered apples. Make sure the apples are completely coated and then pour everything into the pie crust.
  5. Take the cup of reserved crust mixture and mix with ⅓ cup of chopped pecans. Combine well and then completely cover the pie. Place the pie in a preheated 350 degree oven for 40 minutes. You can place the pie on a baking sheet just in case any excess filling runs over. When done, remove from oven and place on cooling rack for at least 30 minutes.

 

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Stuffed Pork Chops with Fixings

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Stuffed Pork Chops with Fixings - The Surprised Gourmet

Stuffed Pork Chops with Fixings is a hearty meal

When it comes to a hearty meal, it doesn’t get much better than Stuffed Pork Chops with Fixings. Especially if those fixings are roasted carrots and twice  baked potatoes.

Preheat the oven to 350 degrees.

Take two 1 1/2-inch thick boneless pork chops and season on both sides with onion powder, garlic salt, paprika and fresh ground Kosher salt. Set chops aside for about an hour as you prepare the rest of the meal.

Next prepare your stuffing mixture. Mix together 2 cooked sausage patties (finely chopping), 1/4 cup dried homemade bread crumbs (can use bought if you prefer), 1/4 teaspoon celery seed, 2 teaspoons dehydrated onions, 1 tablespoon dried parsley, 1/4 cup shredded pizza blend cheese, and 1/2 cup mayonnaise. When the mixture is combined completely, set aside.

Stuffed Pork Chops - The Surprised Gourmet

Stuff the pork chops carefully as not to overdo

After the chops have rested, cut each one down the middle like you would a baked potato. Be sure not to cut all the way through. Next cut a pocket on each side of the chop to expand it further. Now you can stuff the two side pockets, as well as the main pocket.

If you like, you can put a dash of olive oil in a hot skillet and brown the chops on the bottom and sides. You have to be extra careful when browning the sides not to lose any of the filling mixture.

Place the chops on a baking dish, cover with foil and bake 40 minutes. Uncover and test the meat for doneness. Cook, uncovered, for 5 to 10 minutes depending on how you like your chops cooked.

You can place your carrots and potatoes in the oven when you put the chops in.

Stuffed Pork Chop sliced to eat

Stuffed Pork Chop sliced and ready to eat

For roasted carrots, put 6 carrots in a baking dish. Mix together 1 teaspoon olive oil, 1 tablespoon butter and 2 tablespoons balsamic vinegar. Pour over carrots and roast until tender.

Once you have baked your 2 potatoes, cut in half and remove the potato being careful not to tear the skins. Put the empty skins in the oven for a few minutes to crisp them. Combine the potatoes with 1/4 cup grated Parmesan cheese, 3 tablespoons melted butter, 3/4 cup milk, 2 tablespoons mayonnaise, 2 tablespoons sour cream, 2 teaspoons fresh ground Kosher salt, and 1/4 teaspoon fresh ground black pepper. Mix items well and put back into the skins. Place newly stuffed potatoes in the 350 degree oven for 15 to 20 minutes.

The Stuffed Pork Chops with Fixings (twice stuffed baked potatoes and roasted carrots) should all be done about the same time. This is a delicious meal that will have your taste buds savoring every morsel.

Do you enjoy Stuffed Pork Chops with Fixings? If so, how do you prepare your pork chops? Do you have a special stuffing mixture? If you give this a try, be sure to stop back by and let me know how it turned out.

Cucina Felice!

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Stuffed Pork Chops with Fixings

Prep time: 

Cook time: 

Total time: 

Serves: 2 servings

This is a hearty meal the entire family will enjoy.
Ingredients
  • 2 (1½-inch) boneless pork chops
  • Onion powder, to taste
  • Garlic salt, to taste
  • Paprika, to taste
  • Fresh ground Kosher salt, to taste
  • STUFFING MIXTURE
  • 2 Cooked sausage patties (finely chopped)
  • ¼ Cup dried homemade (or bought) bread crumbs
  • ¼ Teaspoon celery seed
  • 2 Teaspoons dehydrated onions
  • 1 Tablespoon dried parsley
  • ¼ Cup shredded pizza blend cheese
  • ½ Cup mayonnaise
  • ROASTED CARROTS
  • 6 Carrots
  • 1 Teaspoon olive oil
  • 1 Tablespoon butter
  • 2 Tablespoons balsamic vinegar
  • TWICE STUFFED BAKED POTATOES
  • 2 Potatoes
  • ¼ Cup Parmesan cheese
  • 3 Tablespoon butter, melted
  • ¾ Cup milk
  • 2 Tablespoons mayonnaise
  • 2 Tablespoons sour cream
  • 2 Teaspoons fresh ground Kosher sale
  • ¼ Teaspoon fresh ground black pepper
Instructions
  1. Preheat the oven to 350 degrees.
  2. Take two 1½-inch thick boneless pork chops and season on both sides with onion powder, garlic salt, paprika and fresh ground Kosher salt. Set chops aside for about an hour as you prepare the rest of the meal.
  3. Next prepare your stuffing mixture. Mix together 2 cooked sausage patties (finely chopped), ¼ cup dried homemade bread crumbs (can use bought if you prefer), ¼ teaspoon celery seed, 2 teaspoons dehydrated onions, 1 tablespoon dried parsley, ¼ cup shredded pizza blend cheese, and ½ cup mayonnaise. When the mixture is combined completely, set aside.
  4. After the chops have rested, cut each one down the middle like you would a baked potato. Be sure not to cut all the way through. Next cut a pocket on each side of the chop to expand it further. Now you can stuff the two side pockets, as well as the main pocket.
  5. If you like, you can put a dash of olive oil in a hot skillet and brown the chops on the bottom and sides. You have to be extra careful when browning the sides not to lose any of the filling mixture.
  6. Place the chops on a baking dish, cover with foil and bake 40 minutes. Uncover and test the meat for doneness. Cook, uncovered, for 5 to 10 minutes depending on how you like your chops cooked.
  7. You can place your carrots and potatoes in the oven when you put the chops in.
  8. For roasted carrots, put 6 carrots in a baking dish. Mix together 1 teaspoon olive oil, 1 tablespoon butter and 2 tablespoons balsamic vinegar. Pour over carrots and roast until tender.
  9. Once you have baked your 2 potatoes, cut in half and remove the potato being careful not to tear the skins. Put the empty skins in the oven for a few minutes to crisp them. Combine the potatoes with ¼ cup grated Parmesan cheese, 3 tablespoons melted butter, ¾ cup milk, 2 tablespoons mayonnaise, 2 tablespoons sour cream, 2 teaspoons fresh ground Kosher salt, and ¼ teaspoon fresh ground black pepper. Mix items well and put back into the skins. Place newly stuffed potatoes in the 350 degree oven for 15 to 20 minutes.

 

 

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Pasta Salad is Always a Hit

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Pasta Salad - The Surprised Gourmet

Pasta Salad is a hit anytime of the year

If your family is anything like ours, then pasta salad is always a hit no matter what time of year it is.

For some it seems pasta salads are only served during the summer when a cool dish is needed. But pasta salads are a delicious dish no matter what the weather is outside. In fact, a pasta salad can be a refreshing treat in the winter when most meals are hearty and hot.

Begin this salad by cooking a 16 ounce box of Rotini noodles according to the package directions.

While the pasta is cooking, seed and dice two Roma tomatoes and chop up broccoli florets making 2 cups. In a small bowl mix two packages of Hidden Valley Ranch Dressing Mix with 16 ounces of sour cream and 1/4 cup plus 2 tablespoons of milk. Mix well until completely smooth.

When the pasta is done, drain, rinse with cold water, drain again and place in a large bowl. Add the chopped tomatoes, chopped broccoli and 5 ounces of cooked bacon pieces. Pour over the prepared dressing mix and combine well.

Tasty Pasta Salad - The Surprised Gourmet

Enjoy Pasta Salad even in cold weather

The pasta salad can be served immediately while still warm or refrigerated. It stores well in the refrigerator for several days when kept in an airtight container.

This tasty dish can be a meal all on its own or served as an accompaniment to a main course.

Thanks for stopping by today. Do you enjoy pasta salad year-round or only in the summer? What do you like in your pasta salad?

Cucina Felice!

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Pasta Salad is Always a Hit

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 6-8 servings

It doesn't have to be hot to enjoy this salad
Ingredients
  • 16 Ounce box Rotini noodles
  • 2 Roma tomatoes (seeded and diced)
  • 2 Cup chopped broccoli florets
  • 2 Packages Hidden Valley Ranch Dressing Mix
  • 16 Ounces sour cream
  • ¼ Cup plus 2 tablespoons milk
  • 5 Ounces cooked bacon pieces
Instructions
  1. Begin this salad by cooking a 16 ounce box of Rotini noodles according to the package directions.
  2. While the pasta is cooking, seed and dice two Roma tomatoes and chop up broccoli florets making 2 cups. In a small bowl mix two packages of Hidden Valley Ranch Dressing Mix with 16 ounces of sour cream and ¼ cup plus 2 tablespoons of milk. Mix well until completely smooth.
  3. When the pasta is done, drain, rinse with cold water, drain again and place in a large bowl. Add the chopped tomatoes, chopped broccoli and 5 ounces of cooked bacon pieces. Pour over the prepared dressing mix and combine well.
  4. The pasta salad can be served immediately while still warm or refrigerated. It stores well in the refrigerator for several days when kept in an airtight container.

 

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Fish and Chips Southern Style

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Fish and Chips Southern Style - The Surprised Gourmet

Fish and Chips Southern Style – The Surprised Gourmet

Fish is one of those foods that is good for you so I’d like to share a delicious recipe for Fish and Chips Southern Style.

Living on the lake you might think we would tend to eat a lot of fresh fish. Not that much. While I have enjoyed fishing since I was a young boy, I don’t do it as often as I once did. My youngest brother, however, loves to fish and does it every chance he gets. He’s quite good at it (if I do say so myself), winning numerous fishing tournaments. I’d love to see him go pro one day.

Not long before Thanksgiving we were still having nice weather and my brother had a good day fishing. That evening he brought by a number of large size crappie that he had caught. I filleted and froze them. Going through the freezer this week, I came across the fillets and decided to have Fish and Chips Southern Style. It would be southern style because instead of the common cod, halibut, flounder or tilapia used for the fish, I was using crappie. Also instead of flat, thin fried potatoes for chips, I was making regular homemade french fries.

Since I had such a large number of fillets, I decided to fry half and bake the other.

Fillets battered for Fish and Chips Southern Style

Fillets battered for Fish and Chips Southern Style

For the batter I mixed 1/2 cup self-rising flour, 1/4 cup self-rising corn meal, 2 tablespoons garlic salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon Tony Chachere’s Original Creole Seasoning together in a large, plastic zip-lock bag. In a shallow casserole dish, I mixed together 1 1/4 cups bread crumbs, 2 1/2 teaspoons onion powder, 2 1/2 teaspoons garlic powder, and 2 1/2 teaspoons Tony Chachere’s Original Creole Seasoning. In a small dish, I combined 1 jumbo egg and 1/2 cup milk to make an egg wash.

One at a time put the fillets in the flour mixture in the bag. Make sure they are completely coated and then shake off an excess coating. Place on a plate to set until all fillets are coated. After they set, dip each in the egg wash and then in the crumb mixture.

I put half the fillets on a baking sheet that I had lightly brushed with olive oil. The other half of the fillets I sat aside to fry. Before placing the fillets in the oven, I lightly brush them with melted butter. I put them in a preheated 350 degree oven for 6 minutes. Test for doneness and then return to oven on broil for a couple of minutes to finish crisping the fillets.

For the fried fish, cook in a skillet on medium high heat with a splash of olive oil. Cook on each side about 3 to 4 minutes depending on the thickness of the fillet. Place on paper towels to drain.

Serve with homemade French fries for a Fish and Chips Southern Style meal. You can also serve with a dish of delicious cole slaw.

The amount of ingredients and cook time will vary depending on the type and size of fish you are cooking. You can adjust it to fit your needs.

Are you a fan of traditional Fish and Chips or do you have your own variation? If you decide to give my Fish and Chips Southern Style a try, please be sure to stop back by and let me know how it turned out.

Cucina Felice!

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Fish and Chips Southern Style

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 4-6 servings

A tasty meal that's healthy for you
Ingredients
  • Crappie fillets (cleaned, deboned, cut-up)
  • Batter mixture
  • ½ cup self-rising flour
  • ¼ cup self-rising corn meal
  • 2 tablespoons garlic salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Tony Chachere's Original Creole Seasoning
  • Bread crumb mixture
  • 1¼ cups bread crumbs
  • 2½ teaspoons onion powder
  • 2½ teaspoons garlic powder
  • 2½ teaspoons Tony Chachere's Original Creole Seasoning
  • Egg wash
  • 1 jumbo egg
  • ½ cup milk
Instructions
  1. For the batter mix ½ cup self-rising flour, ¼ cup self-rising corn meal, 2 tablespoons garlic salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon Tony Chachere's Original Creole Seasoning together in a large, plastic zip-lock bag. In a shallow casserole dish, mix together 1¼ cups bread crumbs, 2½ teaspoons onion powder, 2½ teaspoons garlic powder, and 2½ teaspoons Tony Chachere's Original Creole Seasoning. In a small dish, combine 1 jumbo egg and ½ cup milk to make an egg wash.
  2. One at a time put the fillets in the flour mixture in the bag. Make sure they are completely coated and then shake off an excess coating. Place on a plate to set until all fillets are coated. After they set, dip each in the egg wash and then in the crumb mixture.
  3. Put half the fillets on a baking sheet that is lightly brushed with olive oil. The other half of the fillets sat aside to fry. Before placing the fillets in the oven, lightly brush them with melted butter. Put them in a preheated 350-degree oven for 6 minutes. Test for doneness and then return to oven on broil for a couple of minutes to finish crisping the fillets.
  4. For the fried fish, cook in a skillet on medium high heat with a splash of olive oil. Cook on each side about 3 to 4 minutes depending on the thickness of the fillet. Place on paper towels to drain.
  5. Serve with homemade French fries for a Fish and Chips Southern Style meal. You can also serve with a dish of delicious cole slaw.
  6. The amount of ingredients and cook time will vary depending on the type and size of fish you are cooking. You can adjust it to fit your needs.

 

 

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Merry Christmas to All

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Hope everyone is having a wonderful and safe holiday. Just dropping in to say MERRY CHRISTMAS to all!

Sorry that I’ve been away but things get quite busy this time of year as I’m sure y’all all know and are experiencing. I’ll be back online soon with some new recipes to share and stopping by to see what tasty dishes y’all have to try.

For now, wishing each of you a safe and joyous time whether you’re celebrating the holiday or not. May this time bring you and your family much happiness, good health, prosperity and a little time to relax.

MERRY CHRISTMAS everyone!

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Absent, but Wishing a Happy Thanksgiving

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Sorry that I’ve been absent for awhile, but wanted to wish those celebrating the upcoming holiday a safe and HAPPY THANKSGIVING and those not celebrating a joyous time just the same.

Work has been extremely busy these last few weeks and I haven’t had a chance to post or visit with you as I’d like. I hope to be back online before long. In the meantime, I’m hoping that everyone will find new and delicious recipes to try, as well as share with us during this holiday.

Enjoy your family and friends during this wonderful time.

Cucina Felice!

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