#foodwishesfans

[alicianyblade]

Mom usually does the apple pies at Thanksgiving, but this year, I volunteered and I'm so proud of how it turned out! This recipe comes courtesy of the man, the myth, the legend himself, Chef John from FoodWishes,com. I've only made apple pie a few times--like I said, Mom usually does it--but Chef John's, by far, is one of the most delicious I've ever had. I first made it for Yule last year and it was so yummy I had to make it again this holiday season. Enjoy! Chef John's Apple Pie 6-8 apples, depending on their size (2 Fuji, 2 Braeburn or Pink Lady, 2 Granny Smith) The juice of half a lemon 1 cup white sugar, plus more for sprinkling A very tiny pinch of salt 1/8 t. nutmeg 1/2 t, cinnamon 3 T. cornstarch 2 T. butter, cut into pieces 1 egg, beaten Pie crust Preheat the oven to 375 degrees F. Line a baking sheet with foil and set aside. Grease a 9-inch pie dish and set aside. Peel and slice the apples. Place them in a bowl and toss with the lemon juice. Add the sugar, salt, nutmeg, and cinnamon and mix well. When the sugar's dissolved and the apples look wet, mix in the cornstarch. Set aside, Line your pie dish with the bottom crust. Pour in the filling, packing it in well. Pour over any remaining juices from the bowl and dot the filling with butter. Place on the top crust, tucking its edges down into the bottom crust. To seal, roll the bottom crust's edges over the top crust and press. Cut vents in the center of the pie. Place the pie on your prepared baking sheet. Brush with beaten egg and sprinkle nicely with sugar. Bake for one hour, checking at the 55 minute mark, until the crust is golden brown and juices are bubbling. Transfer to a wire rack to cool. #FeedingCreatively #Thanksgiving2022 #ThanksgivingBaking #HolidayBaking #FoodWishesFans #FoodWishesRecipes #ChefJohn #ChefJohnsApplePie #ClassicApplePieRecipe https://www.instagram.com/p/ClU1GTnJDi1/?igshid=NGJjMDIxMWI=

[alicianyblade]

Tonight's dinner, one of my favorite comfort meals: Red beans and rice with cornbread muffins. This recipe is adapted from the one by Chef John. He cooks his on the stove and, while I've made that version before and it's delicious, I got my second dose of the vaccine yesterday and so I anticipated I wouldn't be in the mood to babysit a simmering stew pot today and therefore I decided to try making this in the crock pot. It turned out just as yummy and was far less work. I think this will be my preferred way of making it from now on. And as for the muffins, they were simply Krusteaz's Honey Cornbread mix made according to the box directions. Crock Pot Red Beans and Rice 1 lb. dry red kidney beans 1 T. vegetable oil 12 oz. Andouille sausage, diced 1 cup finely diced onion 1 green bell pepper, finely chopped 3 medium stalks of celery, finely chopped 2 t. minced garlic 1/4 t. cayenne, or to taste 1 t. black pepper 1 t. dried thyme 3-4 cups chicken broth, depending on your preferred consistency 1 smoked ham hock 2 large or 3 small bay leaves Salt, to taste Cooked white rice Soak the kidney beans overnight. Drain. In a pot over medium heat, cook the sausage until the edges start to get a little color and the fat renders out. Add the vegetables and cook for 5-10 minutes until they soften and the onions turn translucent. Add the garlic and cook for about a minute, until fragrant. Remove from the heat. Add the contents of the stew pot and the kidney beans, cayenne, black pepper, thyme, and chicken broth to the crock pot and stir. Nestle the ham hock and bay leaves amongst everything. Cover and cook on High for 6-8 hours, adding salt halfway through the cooking time, until the beans are tender. Once the red beans are ready to serve, discard the ham hock and bay leaves, mix well, and taste for seasoning. If you want a thicker, creamier texture, mash some of the beans as you give them the final stir. Serve over cooked rice. #FeedingCreatively #FoodWishesFan #AmericanComfortFood #RedBeansAndRice #CreoleCooking #CrockPotRecipes https://www.instagram.com/p/CM59vTFgXwV/?igshid=ijtiooobzerb