Posts Tagged ‘Michigan’


For those of us in Michigan, the apples are upon us and it is a great crop this year. So here is something I whipped up tonight for desert. (Thanks Gma Judy for the apples)

This was inspired by many posts from Pinterest this one specifically. However after searching and trying again and again I found no clear how to…so I figured I’ll wing it!

First you need apples, number to be designated by how many you will be serving. To be honest I can’t remember what kind we were even gifted, their good though if that tells ya. šŸ˜‰
1/2 tsp of sugar per apple

1/2 cup water
1 cup sugar
1/2 cup yogurt

Ice cream of your choice

Preheat over to 350
While oven heats core out your apples but make sure you leave some meat and the flesh solid at the bottom. I used a small pumpkin corer to cut the circle then a knife to cut across and finally spooned it out.

Each apple received a two sprinkles of cinnamon. I rotated the apples to try and distribute it evenly.

Next sprinkle your 1/2 tsp of sugar in each apple.

Bake!!! I left ours in for 40 minutes and they still had some body left to them. To make them scoopable they would need to go an additional 10-20 minutes depending on size. I don’t like cooked fruit generally so this amount of time was perfect.

While those apples bake start the sauce.

Combine water and sugar in a medium to large sauce pan. Size is required because with any sugar sauce it can spit and needs constant movement. It’s just safer this way, so please be careful and use caution.

Stir until sugar dissolves.

Allow mixture to come to a rolling boil. At this point it needs to be agitated constantly. This can take anywhere from 5-10 minutes. I normally turn the heat to a medium high, but cannot be distracted or it will burn. Agitate the pan by gently sliding the liquid back and forth. Do not be strong with this!! Little gentle movements.

When the mixture begins to turn the caramel color take a large spoonful of the yogurt and start to gently and slowly mix it in. It will pop and spit so the slower the BETTER! Continue until all yogurt is added. Now the yogurt will at first seem to harden and ruin the concoction, just keep stirring and reduce heat to low.

Stir until the desired consistency is reach and remove from heat.

When apples are finished remove and allow to cool for about ten minutes.

Fill with ice cream and cover top with caramel. If caramel has thicken too much simply heat and stir on low.

Eat! Napkins required. We ate the ice cream out with a spoon then picked up our apples and enjoyed the scents and tastes of a Michigan fall.

Enjoy. Please let me know how your apple ice cream bowls turn out in the comments below.



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We love fish. We were born and bread in the Great Lakes State, and my family owned a fishing lure business. I was exposed to it at a young age and learned to love it, well maybe not even learned, I just did. I know not everyone likes fish, I’m sorry…I would love to try and persuade you, but maybe another time.

More and more we are learning of the importance of eating clean foods, and when I say we, I mean society. I for some odd reason questioned at a young age why we didn’t just eat real food versus something that is 95% chemicals and dangerous. Any who, in Michigan a great and relatively inexpensive resource is our lakes, and in them a bountiful smorgasbord that we just need to cast out and take for our tables.

So besides the general breading and frying or baked, what can we do with these fish. Here is one of our favorite recipes for mild fish, your white or yellow fleshed fish.

Fish and Quinoa!!!

Depending on the size of the fish and the kind that you will be using will determine how many fillets you will in fact need.

One box Red Quinoa, it gives it the best coloration for plating.

One medium onion finely chopped

Two Tomatoes chopped

2 RipeĀ Avocados chopped and slightly smashed

Salsa of choice

Corn canned or freshly cut from the cob

Sweet or Jalapenos depending on taste and hot preference

1 Lime halved

1 Mango cut into small chunks, save any juice.

Cook Quinoa to the directions on the package

Saute fillets of fish in juice from half of the lime. Add water if needed to prevent sticking to the pan.

Plate Quinoa with fish directly on top. Add veggies and fruit to taste. Drizzle with lime juice and any mango juice you may have. This is also great served cold for a picnic or on a hot summer’s day. Hope you all enjoy!

Peace Love Dreams



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