With fall most defiantly in the air, it's apple pickin' season. My brother and his family just went to the apple orchards near him and I, after living here for 15 years, just found out- literally 2 seconds ago- there's an orchard 30 minutes from my house, I think I'll call and see if the apples are ready to be picked here. To celebrate fall, we thought we'd cook up a delicious apple inspired meal: Apple glazed pork chops, Apple, Dried Cherry and Walnut salad and Apple Crumble for dessert.
Apple Glazed Pork Chops (from allrecipes.com)
Ingredients
4 pork chops, 1 inch thick
1 tart green apple - peeled, cored and chopped
1 1/2 cups applesauce
1 (1 ounce) envelope dry onion soup mix
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.In a medium skillet over medium heat, brown pork chops about 5 minutes on each side.
3.In a small bowl, mix apple, applesauce, and onion soup mix. Place the browned pork chops in a medium baking dish. Top with the apple mixture.
4.Bake pork chops about 30 minutes in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).
Apple, Dried Cherry and Walnut Salad from Epicurious.com
Maple Dressing
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons Champagne vinegar or other white wine vinegar
2 teaspoons sugar
1/2 cup vegetable oil
Salad
1 5-ounce bag mixed baby greens (about 10 cups lightly packed)
2 Granny Smith apples, peeled, cored, cut into matchstick-size strips
1/2 cup dried tart cherries
1/2 cup chopped walnuts, toasted
Preparation
For dressing:
Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Re-whisk before using.)
For salad:
Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.
Apple Crumble with Toasted Oat Topping
6 medium apples
1 /2 Cup unsweetened applesauce
3 /4 Cup old fashioned or quick cooking rolled oats
3 TBS toasted wheat germ
3 TBS packed light brown sugar
1 tsp. Ground cinnamon
1 TBS canola oil
1 TBS unsalted butter, cut into small pieces
1. Preheat the oven to 350ยบ F. Coat a 12 X 8 baking dish with no-stick spray.
2. Cut the apples in half lengthwise. Remove the cores and the stems and discard. Cut into thin slices.
3. Place the apples and the applesauce in the prepared baking dish. Toss to coat the apples evenly
with the applesauce. Spread out evenly in the baking dish.
4. In a small bowl, mix the oats, wheat germ, brown sugar and the cinnamon. Drizzle with the oil. Add the butter. Mix with your fingers to work the oil and butter into the dry ingredients.
5. Sprinkle the oat mixture evenly over the apples.
Bake for 30 to 35 minutes, or until the topping is golden and the apples are bubbling.
Serve warm
What's your favorite apple inspired recipe?
Tuesday, September 14, 2010
Monday, September 13, 2010
Dinnertime Conversation Starters
I was browsing blogs at lunch today and came across this awesome idea from Amy of The Idea Room via We talk of Christ, we rejoice in Christ. Check it out - I know this could make for some interesting conversations around my dinner table!
 |
| Photo from The Idea Room (obviously) |
Tuesday, September 7, 2010
It's Kickoff Time
Here in Texas the highs have been in the low 90s - that means fall has finally arrived and with it football season! Now I'm not a big football fan, I can count the number of games I've been to on one hand (and they were all in high school to see my little bro in the band) but I love a good tailgate party (ok any party)! So in honor of the kickoff of football season let's enjoy some tailgating favorites: pulled pork sandwiches, potato salad and cookies!
Pulled Pork
My dad made a really good pulled pork once, of course he didn't keep the recipe around long enough for me to steal it and when I called he told me the basics of it and to find it on the Internet. Guess what - couldn't find it! But in my search I've found one that sound just a delicious.
Home-style Crockpot Pulled Pork
By Brad Kamer
Ingredients
3 lbs Pork shoulder, without fat
1 medium onion
¼ cup brown sugar
½ cup ketchup
½ teaspoon liquid smoke
½ cup Worcestershire
½ cup apple cider vinegar
½ teaspoon paprika
1 tablespoon ground mustard
1 tablespoon garlic powder
Red chili pepper flakes
Salt and pepper to taste
Directions
Mix all the ingredients in the crock pot, except for onions and pork, and whisk them till it blends well. Combine the pork and onions in the pot. Slow cook the mixture for 8-10 hours on low heat. After the meat is done, remove it and let it cool down. Shred and pull the meat apart with the help of a fork. Reheat the meat into the warm sauce and serve hot on hamburger buns
Or if you don't want to take the time to make your BBQ sauce you can use this one from allrecipies.com:
Ingredients
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted
Directions
1.Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
All-American Potato Salad
(from America's Test Kitchen)
Serves 4 to 6
Make sure not to overcook the potatoes or the salad will be quite sloppy. Keep the water at a gentle simmer and use the tip of a paring knife to judge the doneness of the potatoes. If the knife inserts easily into the potato pieces, they are done.
2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
1 1/2 teaspoons table salt
3 tablespoons dill pickle juice, plus 1/4 cup finely chopped dill pickles
1 tablespoon yellow mustard
1/4 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/4 cup sour cream
1/2 onion, red (small), chopped fine
1 rib celery, chopped fine
2 hard-cooked eggs, peeled and cut into 1/4-inch dice (optional)
Directions
1. Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes.
2. Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 tablespoons pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.
3. Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.
WORLD'S BEST COOKIE-CHOCOLATE CHIP OATMEAL COOKIES
3 c. sifted flour
5 tsp. soda
1 tsp. salt
2 c. shortening
1 1/2 c. brown sugar
1 1/2 c. white sugar
4 eggs, unbeaten
2 tsp. hot water
4 c. oatmeal
2 tsp. vanilla
3 c. chocolate chips
1 1/2 c. chopped nuts
Sift flour, measure, add soda, salt and sift. Cream shortening until fluffy. Add sugars, cream well. Beat in eggs, add hot water, and sifted ingredients. Mix well. Add oatmeal, chocolate chips and nuts, if desired, and vanilla. Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.
For a healthier cookie, use Promise margarine, 2 egg whites and 2 whole eggs and raisins in place of chocolate chips.
Pulled Pork
My dad made a really good pulled pork once, of course he didn't keep the recipe around long enough for me to steal it and when I called he told me the basics of it and to find it on the Internet. Guess what - couldn't find it! But in my search I've found one that sound just a delicious.
Home-style Crockpot Pulled Pork
By Brad Kamer
Ingredients
3 lbs Pork shoulder, without fat
1 medium onion
¼ cup brown sugar
½ cup ketchup
½ teaspoon liquid smoke
½ cup Worcestershire
½ cup apple cider vinegar
½ teaspoon paprika
1 tablespoon ground mustard
1 tablespoon garlic powder
Red chili pepper flakes
Salt and pepper to taste
Directions
Mix all the ingredients in the crock pot, except for onions and pork, and whisk them till it blends well. Combine the pork and onions in the pot. Slow cook the mixture for 8-10 hours on low heat. After the meat is done, remove it and let it cool down. Shred and pull the meat apart with the help of a fork. Reheat the meat into the warm sauce and serve hot on hamburger buns
Or if you don't want to take the time to make your BBQ sauce you can use this one from allrecipies.com:
Ingredients
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted
Directions
1.Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
All-American Potato Salad
(from America's Test Kitchen)
Serves 4 to 6
Make sure not to overcook the potatoes or the salad will be quite sloppy. Keep the water at a gentle simmer and use the tip of a paring knife to judge the doneness of the potatoes. If the knife inserts easily into the potato pieces, they are done.
2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
1 1/2 teaspoons table salt
3 tablespoons dill pickle juice, plus 1/4 cup finely chopped dill pickles
1 tablespoon yellow mustard
1/4 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/4 cup sour cream
1/2 onion, red (small), chopped fine
1 rib celery, chopped fine
2 hard-cooked eggs, peeled and cut into 1/4-inch dice (optional)
Directions
1. Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes.
2. Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 tablespoons pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.
3. Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.
WORLD'S BEST COOKIE-CHOCOLATE CHIP OATMEAL COOKIES
3 c. sifted flour
5 tsp. soda
1 tsp. salt
2 c. shortening
1 1/2 c. brown sugar
1 1/2 c. white sugar
4 eggs, unbeaten
2 tsp. hot water
4 c. oatmeal
2 tsp. vanilla
3 c. chocolate chips
1 1/2 c. chopped nuts
Sift flour, measure, add soda, salt and sift. Cream shortening until fluffy. Add sugars, cream well. Beat in eggs, add hot water, and sifted ingredients. Mix well. Add oatmeal, chocolate chips and nuts, if desired, and vanilla. Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.
For a healthier cookie, use Promise margarine, 2 egg whites and 2 whole eggs and raisins in place of chocolate chips.
 |
| The best part about making cookies - eating the cookie dough |
 |
| Even Miss Pollyanna agrees (she kept begging for some to hit the floor - sorry Polly) |
 |
| Don't these look just yummy (I like mine either in dough form or crispy nothing in between) |
Subscribe to:
Posts (Atom)