Pork Tenderloin with Apples

• Prep time: 10 minutes
• Cook time: 20 minutes
• Yield: Serves 4-6, depending on the size of the tenderloins

INGREDIENTS

• 2 pork tenderloins
• 2 cloves garlic, peeled and cut into slivers
• Salt and pepper
• 2 teaspoons ground cumin
• 2 Tbsp canola oil or grapeseed oil
• 1 cup (235 ml) of chicken or beef broth
• 1 cup (235 ml) dry white wine (can sub with apple brandy or apple cider)
• 2 medium sized apples, peeled, cored, and sliced

METHOD

1 Preheat oven to 400° F (205°C). With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper and cumin.

2 Heat the oil in a skillet on medium high heat and sear the tenderloin well on all sides (about 10 minutes).

3 Remove the tenderloins from the skillet (do not discard the juices in the skillet) and place the tederloins in a roasting pan. Add the broth and white wine to the roasting pan. Cook in the oven at 400°F (205°C) for 10 minutes.

4 After you've placed the tenderloins in the oven, cook the apple slices in the same skillet (with the remaining oil and juices) that you used to brown the tenderloin. Sauté until soft. Remove the apples from the pan, set them aside, saving the juices once again in the pan.

5 After the tenderloins have cooked in the oven for 10 minutes remove them from the oven. Remove the tenderloins from the pan to a cutting board, cover with aluminum foil and let rest for 10 minutes. The tenderloins will continue to cook while they sit. While the pork is resting, pour the roasting pan juices into the skillet and boil everything on high heat for 5 minutes, or until you get a gravy the consistency of melted ice cream.

6 Slice the tenderloins into 1/4 inch thick slices, add the sliced apples to the meat in the serving dish, drizzle some gravy over and serve immediately.

Cornbread

Ingredients

• 1 1/2 cups cornmeal
• 2 1/2 cups milk
• 2 cups all-purpose flour
• 1 tablespoon baking powder

• 1 teaspoon salt
• 2/3 cup white sugar
• 2 eggs
• 1/2 cup vegetable oil

Directions

1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 10 minutes. Grease a 9x13 inch baking pan.
2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil and whisk for 5 min. Pour batter into prepared pan.
3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Slow Cooker Spinach Artichoke Dip

Ingredients

• 1 (10 oz) bag fresh baby spinach, roughly chopped
• 1 (14 oz) can artichoke hearts, chopped
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup onion, finely diced
• 1 clove garlic, minced
• 1 cup mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic salt
• 1/4 cup milk
• 1 (8 oz) package cream cheese, cubed
• salt and pepper to taste

Instructions

1. Spray a slow cooker (I used a 4 quart slow cooker) with non-stick cooking spray.
2. In a large bowl, mix together spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, mozzarella cheese, Parmesan cheese, garlic salt, and milk. Add salt and pepper as desired. Dump into your slow cooker.
3. Place your cubed cream cheese on top of spinach/artichoke mixture, spread out as evenly as possible.
4. Cook on high for 2 - 2 1/2 hours, or until ingredients are cooked through and the cream cheese is melted. Mix in the cream cheese keep dip on "warm" setting until eaten. Serve with crackers, bread, or vegetables.

Beefy Macaroni Casserole

INGREDIENTS

• 4 tablespoons unsalted butter (1/2 stick)
• 2 medium red bell peppers, cored, seeded, and cut into medium dice
• 1 medium yellow onion, medium dice
• 2 medium garlic cloves, finely chopped
• 1 tablespoon kosher salt, plus more as needed
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 3/4 teaspoon freshly ground black pepper, plus more as needed
• 2 tablespoons tomato paste
• 1 pound lean ground beef
• 1 pound elbow macaroni
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 (15-ounce) can crushed tomatoes (with juices)
• 1 cup low-sodium chicken broth or stock
• 3 cups shredded sharp cheddar cheese (about 8 ounces)

INSTRUCTIONS

1. Bring a large pot of heavily salted water to a boil over high heat. Heat the oven to 400°F and arrange a rack in the middle.
2. Meanwhile, melt the butter over medium heat in a large saucepan or Dutch oven. Add the bell peppers, onion, garlic, measured salt, oregano, paprika, and measured pepper and cook, stirring occasionally, until the vegetables are softened but not browned, about 7 to 10 minutes.
3. Add the tomato paste, stir to combine, and cook until the raw flavor has cooked out, about 1 minute. Add the ground beef, season with salt and pepper, and cook, breaking the meat into smaller pieces with a wooden spoon, until it’s just cooked through and no longer pink, about 5 minutes. Meanwhile, add the pasta to the boiling pot of water and cook until still chewy and underdone, usually 1 or 2 minutes less than the package directions suggest (the pasta will finish cooking in the oven). Drain and rinse with cold water until no longer steaming; set aside.
4. Add the flour to the beef mixture and cook, stirring occasionally, until the raw taste has cooked out of the flour, about 2 minutes. Add the milk, tomatoes and their juices, and broth or stock, stir to combine, and bring to a simmer.
5. Add the cooked pasta and 1 1/2 cups of the cheese and stir to combine. Continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 1 minute. Taste and season with salt and pepper as needed.
6. Transfer to a 5-quart baking dish, sprinkle with the remaining 1 1/2 cups of cheese, and bake until bubbling and lightly browned on top, about 25 to 30 minutes. Transfer to a wire rack and let cool for 5 minutes before serving.

One-Pan Paprika Chicken with Potatoes and Tomatoes

• Prep time: 15 minutes
• Cook time: 45 minutes
• Yield: Serves 4 to 6

INGREDIENTS

• 6 to 8 chicken thighs (about 3 pounds, bone-in and skin-on)
• 2 tablespoons Dijon mustard
• Juice of 1 lemon
• 2 teaspoons paprika
• 4 tablespoons olive oil
• 1 1/2 pounds baby potatoes
• 1 red onion, cut into 8 wedges
• 6 garlic cloves, unpeeled
• 1/2 pint cherry tomatoes
• Handful of thyme sprigs
• Leaves from 3 to 4 parsley sprigs, for garnish

METHOD

1 Heat the oven to 400 degrees. Place a rack in the middle position.

2 Prepare the chicken: With scissors or a sharp knife, trim the excess chicken skin and fat from the thighs. Sprinkle all over with salt and pepper.

3 Marinate the chicken in the sauce: In a large bowl, stir together the mustard, lemon juice, paprika, 2 tablespoons of the oil, and additional salt and pepper to taste. Add the chicken thighs and toss to coat. Set aside while you chop the vegetables.

4 Prepare the vegetables: Cut the baby potatoes into halves. Peel the red onion and cut it into 8 wedges through the root end. Smash the garlic cloves lightly with the flat of a knife, just to break the skin. Cut the cherry tomatoes in half, but keep them separate from the other vegetables.

5 Bake the chicken and vegetables: In a large baking dish (9x13-inch pan, 3-quart dish, or other similar sized baking dish), toss the potatoes, onion, and garlic with salt, pepper, and the remaining 2 tablespoons of olive oil. Spread them evenly in the pan and top with thyme sprigs. Nestle the chicken into the vegetables and scrape any extra sauce over top. Bake for 30 minutes, uncovered.

6 Add the tomatoes: Remove the pan from the oven, scatter the cherry tomatoes on top, and return the pan to the oven.

7 Bake for another 20 to 25 minutes, or until the vegetables are tender and an instant-read thermometer inserted into the middle of a thigh registers 165F. Serve with a salad or crusty bread.

Gingerbread Waffles

• Prep time: 15 minutes
• Cook time: 20 minutes
• Yield: 4 to 5 large Belgian waffles

INGREDIENTS

• 1 1/3 cups milk, warmed to room temperature
• 3 tablespoons melted butter
• 1/2 cup molasses
• 1/2 cup dark brown sugar
• 1 large egg
• 1 3/4 cups (290g) all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves
• Melted butter or cooking spray for coating the waffle iron.
• Powdered sugar for serving (optional)

Special Equipment:

• Waffle iron

METHOD

1 Make the waffle batter: In a large bowl, whisk together the milk, melted butter, molasses, brown sugar, and egg until everything is well incorporated. In a separate bowl, mix the flour, ginger, cinnamon, nutmeg, cloves, baking powder and salt together.

Gradually mix the flour mixture into the wet ingredients. (I usually pour half of the flour into the wet ingredients and stir until the flour is absorbed before adding the rest of the flour.) Mix until you no longer see streaks of flour. Small lumps are okay.

2 Let the batter rest as you preheat your Belgian waffle iron to medium-high. Warm the waffle iron for at least 5 minutes, or until a drop of water sizzles on contact with the griddle.

3 Make the waffles: Brush melted butter onto the waffle iron or coat with cooking spray. Scoop 2/3 to 3/4 cup of the batter into the waffle iron and use the bottom of the cup to spread the batter around into the edges. Cook for 3 to 4 minutes, or according to your waffle maker's instructions, until the waffles are golden brown on the outside. Remove the waffle from the iron with tongs or a fork and place on a cooling rack.

Cook the remaining waffles and serve immediately. Sprinkle waffles with powdered sugar, if you like, or serve with whipped cream and maple syrup.

Yankee Cornbread Recipe

INGREDIENTS

• Butter (for the pan)
• Flour (for the pan)
• 3 large eggs
• 1 cup canola oil
• 2 cups plain Greek yogurt
• 1/2 cup sugar
• 2 cups yellow cornmeal, preferably stoneground
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Special equipment:

• 9x13-inch baking pan

METHOD

1 Heat the oven to 375F. Butter a 9x13-inch baking pan. Line the bottom with parchment paper and butter the paper. Dust the pan with flour, tapping out the excess.

2 Prepare the batter: In a bowl large enough to hold all the ingredients, stir together the eggs, canola oil, and yogurt until smooth. Stir in the sugar followed by the cornmeal, flour, baking powder, baking soda, and salt. Keep stirring until no pockets of dry ingredients show.

3 Bake the cornbread: Pour the batter into the pan and use an offset spatula or regular spatula to smooth the top. Bake the cornbread for 35 minutes, or until it is uniformly golden brown on top and firm in the middle. Set on a rack to cool for 10 minutes.

4 Slice the cornbread: Make 2 vertical slices and 5 horizontal slices to form 18 squares. Lift them from the pan and serve with butter.

Apple cake

Mom's Best Apple Cake

Examiner.Com

From Anne Marie Hurley, Livonia, Michigan

Ingredients

Cake

• 1 cup vegetable oil
• 2 cups sugar
• 3 eggs
• 1 ½ tsp. vanilla
• 2 cups flour
• 1 tsp. salt
• 1 tsp. baking soda
•  3 cups apples, peeled and diced

Topping

• ½ cup butter
• 1 cup brown sugar
• ¼ cup milk

 Directions

Preheat oven to 350 degrees. Grease and flour a 9 x 13 baking dish.

Cake: In a large mixing bowl, beat together the oil, sugar, eggs, and vanilla. Add the flour, salt, and baking soda. Beat together until well-incorporated. Stir in the apples.

Pour the cake batter into the prepared baking dish. Bake for 55 – 60 minutes. Cool completely before adding the topping.

Topping: In a saucepan, combine the butter, brown sugar, and milk. Cook over medium heat, stirring constantly, until the mixture boils. Boil without stirring for 3 minutes. Remove from heat and immediately spread over the top of the cooled cake. Let sit for an hour prior to serving.

Pumpkin Cookies

INGREDIENTS

• 1 cup butter, room temperature
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1 cup canned pumpkin
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon all spice
• 1/4 teaspoon salt

PENUCHE GLAZE

• 3 tablespoons butter
• 1/2 cup firmly packed dark brown sugar
• 1/4 cup milk
• 1 1/2-2 cups confectioners' sugar

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Have ready some ungreased baking sheets.
3. In a large mixing bowl, cream butter and the sugars together until light and fluffy.
4. Blend in pumpkin, egg and vanilla extract.
5. In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt.
6. Mix flour mixture into butter-sugar mixture.
7. Drop tablespoonfuls 3 inches apart on ungreased baking sheets.
8. Bake the cookies for 10-12 minutes until golden around the edges.
9. Remove warm cookies and transfer to racks.
10. Let cool completely for a least one half hour, then frost with glaze.

For Glaze:.

In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush, which I love and use religiously now, or a butter knife to spread glaze on cookies is the best tip. Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.

Slow Cooker Chinese Pulled Pork

• Prep time: 10 minutes
• Cook time: 4 hours
• Yield: Serves 6 to 8

INGREDIENTS

• 3 to 3 1/2 pounds pork shoulder, cut into very large chunks (3 to 4 inches)
• 2 1/2 teaspoons of Chinese 5-spice powder*
• 1/4 cup hoisin sauce
• 3 Tbsp soy sauce
• 3 Tbsp honey
• 2 Tbsp dry sherry or Shaoxing cooking wine
• 2 Tbsp minced fresh ginger
• 2 Tbsp minced garlic
• 12 Hawaiian dinner rolls
• 1 large scallion sliced

*To make Chinese 5-spice powder, toast 1 teaspoon peppercorns in a skillet until fragrant. In a spice grinder, grind the roasted peppercorns with 2 whole star anise, 1/4 teaspoon cloves, 1 teaspoon of fennel seeds. Stir in 3/4 teaspoons ground cinnamon.

METHOD

1 Season the pork with 5-spice powder: Rub the 5 spice powder into the pork chunks, all over, and let sit while you prepare the sauce in the next step.

2 Whisk together the sauce ingredients: Whisk together the hoisin sauce, soy sauce, honey, sherry, ginger, and garlic in a medium bowl.

3 Place pork and sauce in slow cooker: Place the seasoned pork shoulder pieces in a slow cooker, cover with the sauce.

4 Slow cook for 4 hours on high or 8 hours on low, until the meat easily pulls apart. About halfway through the cooking, turn the meat over in the pot.

5 Ladle off excess fat: Use a ladle or a large metal spoon to remove excess fat that has risen to the surface while the meat has been cooking. Don't discard it yet, you may want to add some of it back.

6 Shred the pork: Use two forks to pull apart the pork into shreds. If the pork still seems dry, add back some of the fat.

7 Serve over sweet Hawaiian dinner buns topped with sliced green onion or cilantro.

Shahi Cauliflower Curry Recipe

• Prep time: 15 minutes
• Cook time: 20 minutes
• Yield: 6 servings

INGREDIENTS

• 1 head cauliflower (about 1 3/4 pounds)
• 3 medium Yukon gold potatoes (about 1 1/4 pounds)
• 1 1/2 cups water
• 1 medium onion, coarsely chopped
• 1 poblano chili pepper, seeded and coarsely chopped
• 1 2-inch piece fresh ginger, sliced
• 1 teaspoon ground turmeric
• 2 teaspoons garam masala
• 1/2 teaspoon salt, or to taste
• 2 tablespoons olive oil
• 1 cup frozen green peas
• 12 cherry tomatoes, halved
• 1 cup plain yogurt
• 3 tablespoons chopped fresh cilantro
• 2 limes, quartered, for garnish

Special equipment:

• Blender or food processor

METHOD

1 Bring a large pot of salted water to a boil.

2 While waiting for the water to boil, prepare the cauliflower and potatoes: Cut the potatoes into 1 1/2-inch cubes. To prepare the cauliflower, use a chef's knife to cut a deep cross into the base of the cauliflower. Place your thumbs into the crevice and pull the head apart into 4 quarters Stand each quarter upright, and slice off and discard the core and outer leaves. Break or cut the cauliflower into bite-size florets.

3 Cook the potatoes and cauliflower: Carefully transfer the potatoes into the boiling water and cook for 4 minutes. Add the cauliflower and cook for 10 minutes longer, or until the vegetables are tender. (Total cooking time is 14 to 15 minutes) Drain into a colander.

3 Make the curry sauce: In a blender or food processor, combine the water, onion, chili pepper, ginger, turmeric, garam masala, and salt. Puree until smooth.

4 Cook the curry sauce: Warm the olive oil in a large pot over medium heat. Add the sauce and cook for 2 minutes. Stir in the cooked cauliflower and potatoes. Taste and add more salt and garam masala, if you like.

5 Finish the dish: Stir the peas and tomatoes into the pot. Heat for 2 to 3 minutes, or until hot. Just before serving, stir in the yogurt and reheat gently (do not let it boil, or the yogurt may curdle.)

Transfer to a serving dish and sprinkle with cilantro. Serve with lime wedges.

Cabbage roll casserole

Prep time

30 mins

Cook time

2 hours

Total time

2 hours 30 mins

Ingredients

• 1½ pounds ground beef
• 1 onion, minced
• 4 garlic cloves minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ¼ tsp dry thyme
• ½ large cabbage, cut into ½ inch pieces
• 1½ cups uncooked rice
• 2 cups crushed tomatoes or tomato sauce
• 3 cups water or beef broth

Instructions

1. Brown the beef in a skillet. Drain the grease and stir in the onions, garlic and spices. Cook on medium/low heat until the onions soften and become transparent.
2. Remove from heat.
3. Stir in the remaining ingredients and dump into a large casserole dish or deep 13x9 lasagna pan. Cover with aluminum foil.
4. Bake in a 350F preheated oven for 90 minutes. Halfway through the cooking time, take the casserole out of the oven and give it a stir.

Notes

If you prefer to have the cabbage soft and the rice very tender, similar to cabbage rolls, add another ¼ cup of water after the 90 minutes and cook for another 30 minutes.

Nutrition Information

Calories: 300 Fat: 13.8 g Saturated fat: 5.4 g Unsaturated fat: 6.7 g Carbohydrates: 28.9Sodium: 472 mg Protein: 15.6 g Cholesterol: 47.8 mg

Chili and Garlic Roasted Napa Cabbage

• 6 cups of shredded Napa cabbage (about 1 medium head)
• 2-3 gloves of garlic, sliced
• One fresh chili pepper, sliced*
• 1/4 cup of vegetable oil
• 1 teaspoon of toasted sesame seeds
• Salt and pepper to taste

Preheat your oven to 400 degrees Fahrenheit

In small skillet, heat the oil on low. Add the garlic cloves and and sliced chili pepper; cook for about 15 minutes. Do not let the garlic brown. The goal here is to infuse the oil with the garlic and chili taste. Remove from heat. Toss the shredded cabbage in the oil then place it on a baking sheet. Add a pinch of salt and pepper. Bake for about 15 minutes or until the tops of the cabbage pieces are browned. Sprinkle the sesame seeds on top and serve hot.

*You can substitute a teaspoon of crushed red pepper

Braised Napa Cabbage With Bacon, Red Wine Vinegar, And Mint

• Yield: 4 servings

Ingredients

• 8 ounces bacon, diced
• 1 cup red wine vinegar
• 2 tablespoons honey
• 2 cups chicken stock
• 2 pounds Napa cabbage, thinly sliced
• Kosher salt and freshly ground black pepper
• 2 tablespoons fresh mint leaves, thinly sliced

Directions

• Preheat oven to 400 degrees F.Place medium-sized roasting pan on burner over medium-high heat, add the bacon and cook until crisp. Remove the bacon with a slotted spoon to a plate lined with paper towels.
• Place cabbage in a roasting pan with rendered bacon fat, stir in the vinegar, honey and chicken stock and season with salt and pepper. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint. Transfer to a platter and sprinkle with the cooked bacon.

Unstuffed cabbage rolls

Serves: 8 servings

Ingredients

• 2 pounds lean ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 tablespoons tomato paste
• 1 small head green cabbage, roughly chopped
• 1 (28-ounce) can diced tomatoes, undrained
• ½ cup beef broth
• 2 teaspoons packed brown sugar
• 1 teaspoon apple cider vinegar
• 1½ teaspoons salt
• ¾ teaspoon freshly ground black pepper
• ⅛ teaspoon ground allspice
• ¼ cup uncooked white rice

Instructions

1. Lightly coat a Dutch oven with cooking spray or vegetable oil. Add ground beef and onion and cook until ground beef is no longer pink, breaking it into small pieces as it cooks. Drain off any fat.
2. Add garlic and cook 1 minute.
3. Add tomato paste and stir in well.
4. Add all remaining ingredients except rice.
5. Partially cover and simmer for 10 minutes.
6. Stir in rice and continue to cook partially covered for 15 to 20 minutes