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Category Archives: Fruit

54 Pastries You Should Absolutely Eat for Breakfast | Bon Appetit

For me, there is nothing like great pastry treat any time of the day, but pastries can be fantastic, something special for breakfast, particularly on a Sunday. I can always remember having jelly doughnuts as a kid on Sunday morning from the bakery and how wonderful it was. Well, you can make great pastries right in your own home, with everything from doughnuts to muffins and all in between, with these 54 recipes from Bon Appetit. Check it out!

I had hoped to start posting some recipes this week now that our kitchen is finished, but life has interrupted things, and I haven’t been home much to try much new and post anything. I do have some stuff backlogged and hope I will have more time later this week to start sharing again. Hang in there, recipes are coming!

 

Source: 54 Pastries You Should Absolutely Eat for Breakfast | Bon Appetit

 

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50 Quick, Last-Minute New Year’s Eve Appetizers | Bon Appetit

If New Year’s Eve has snuck up on you, it’s not too late to plan out some snacks and appetizers while you watch the ball drop tonight. Whether you are just staying home to have fun with the family or are hosting a party with a bunch of friends, Bon Appetit has put together 50 easy, last-minute appetizers that you can make and look like you have been planning everything all along. Check it out.

On a side note, our kitchen is just about complete. We are waiting on the stove, refrigerator and microwave and I have spent all day putting things away in our cabinets to have it ready to go once everything is complete. I can’t wait to be able to get to work in it and it looks fantastic. I’ll share some pictures once it is ready to go. Thank you to everyone that has followed or visited my little blog this year and in the past years. I have a lot of fun doing it and look forward to sharing even more in 2017. Have a Happy New Year!

Source: 50 Quick, Last-Minute New Year’s Eve Appetizers | Bon Appetit

 

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Christmas Morning – Recipes from NYT Cooking

When you work through the frenzy that can often go along with Christmas morning, there is nothing better than sitting down as a family and having a nice, fun breakfast to start out the day. New York Times Cooking has put together some great Christmas breakfast ideas so you can have as little or as much as you want after you finish opening up those presents. Check it out!

Source: Christmas Morning – Recipes from NYT Cooking

 

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55 One-Bite Appetizer Recipes – Bon Appétit Recipe | Bon Appetit

With Christmas and New Years right around the corner, if you are hosting parties for either you may want to think about some of the appetizers you make for your event. Making appetizers that are quick bites to eat and don’t require a knife and fork is the best way to go and Bon Appetit has put together 55 great recipes for items that are easy to make and try for your party. Check it out!

Our kitchen renovation is still ongoing so there is no cooking for me yet, but after the holidays it will all be done and I’ll have a brand new kitchen to cook in, so look for some great new recipes after the New Year. Thanks for following and have a fantastic holiday!

Source: 55 One-Bite Appetizer Recipes – Bon Appétit Recipe | Bon Appetit

 

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Pair Up the Pork – Glazed Pork Tenderloin with Pineapple-Scallion Chutney

When it comes to cooking pork, it seems to me the pork tenderloin is the forgotten son. Most people pay more attention to cooking pork chops or ribs and tend to overlook the greatness that the tenderloin can offer you. I find very often that pork tenderloin is on sale at one supermarket or another and since you get to in a package you can very often get a few meals at of just one purchase for about eight or nine dollars. Tenderloin is also very quick to cook so it makes an ideal choice for a weeknight meal when you may not have a lot of time to put into dinner. One thing I have noticed about pork tenderloin is that it does need some spice or seasoning to really jazz up the flavor. I had purchased pork tenderloin not that long ago and was looking for something different to do with it when I came across this recipe at Fine Cooking. The original recipe makes use of a pork loin, which is typically a little bit of a bigger and thicker roast and takes more time to cook but I did adapt it to the tenderloins that I had available and made it into a pretty tasty meal.

Glazed Pork Tenderloin with Pineapple-Scallion Chutney

2 large cloves garlic

Kosher salt

1 tablespoon extra-virgin olive oil

2 teaspoons finely grated lemon zest

1-1/2 teaspoons toasted coriander seeds, ground (or just ground coriander)

2 pork tenderloins, trimmed

1 medium fresh pineapple (about 3-1/2 lb.)

1/4 cup maple syrup, preferably grade B

2 tablespoons sherry vinegar

1 large shallot, minced

Pinch ground cayenne

1 large scallion, thinly sliced, white and green parts separated

3 tablespoons chopped fresh cilantro

Peel and coarsely chop the garlic. Sprinkle it with a generous pinch of salt and mash it to a paste with the side of a chef’s knife. Transfer the garlic to a small bowl and stir in the oil, lemon zest, coriander, and 1 tablespoon of salt.

Put the pork on a large rimmed baking sheet, pat it dry with paper towels, and rub the tenderloins all over with the salt mixture. Let the tenderloins sit at room temperature for at least 1 hour and up to 2 hours.

Position a rack in the center of the oven and heat the oven to 350°. Roast the pork until an instant-read thermometer inserted in the thickest part reads 130°F. Factor in about 20 minutes per pound of cooking time for the tenderloins to reach this temperature.

Meanwhile, peel and core the pineapple. Cut half of the pineapple into a small dice and roughly chop the other half. Purée the roughly chopped pineapple in a blender, then strain it through a fine strainer, pressing on the solids with a spoon, to yield about 3/4 cup of pineapple juice. In a small saucepan, combine the strained pineapple juice and maple syrup and cook over medium-high heat until the mixture is reduced to 1/3 cup, about 12 to 15 minutes. The liquid will become very bubbly as it reduces; lower the heat as necessary.

Set aside all but 2 tablespoons of the reduced liquid (this will be your glaze). Add the vinegar, shallot, cayenne, and a pinch of salt to the 2 tablespoons of liquid remaining in the saucepan and cook the mixture over medium heat just until the shallot begins to soften, about 2 to 3 minutes. Add the diced pineapple and scallion whites and continue to cook, stirring frequently, until the pineapple softens and releases some of its juice, about 3 to 5 minutes. Remove the chutney from the heat and let it cool slightly.

When the pork reaches 130°F, brush it with some of the glaze and continue to roast, brushing with more glaze every 5 minutes, until an instant-read thermometer inserted in the center of the roast reads 145°F, about 20 minutes more. Let the tenderloins rest for at least 10 minutes before serving.

When you are ready to serve, stir the scallion greens and cilantro into the chutney. Slice the pork into 1/2-inch-thick rounds and serve it with the chutney.

The recipe itself is pretty straightforward and you do want to keep a close eye on the tenderloins and the temperature to make sure that it is cooked all the way through. You may even want to sear the tenderloins on the stove top to get a little bit of color on them before you place them in the oven. I actually follow the recipe and glazed them every few minutes and then in the last two or three minutes of cooking placed them under the broiler to give them some extra color. The glaze has fantastic flavor with the combination of the maple syrup and pineapple and the chutney has a nice combination of heat and sweetness thanks to the cayenne pepper and the pineapple. The chutney makes quite a bit so you likely will have some left over (which I did) and then you can use it again as a side dish or other meals or even as a topping for chicken or hamburger. Overall it is a pretty quick meal that you can cook during the week that provide you with something different to do with pork. I served it with some plain white rice, steamed broccoli and homemade biscuits to complete the meal.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

 

 
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Posted by on November 17, 2016 in Cooking, Dinner, Fruit, Pork, Side Dishes

 

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The 101 Recipes You Need to Know How to Cook | Bon Appetit

Every home cook has some basic recipes that they turn to all of the time for weeknight meals, special Sunday suppers or dinner parties. There are some classics and basic recipes that you learn along the way that you can always rely on when you want to turn out a great meal. Bon Appetit has put together 101 of the basic classic recipes, with everything from appetizers to desserts and everything in between so that you can have recipes to fall back on, learn and use when you want them. Check it out!

Source: The 101 Recipes You Need to Know How to Cook | Bon Appetit

 

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Kitchen Pantry Cooking Essentials – Key Ingredients and Recipes – Food.com

The key to good cooking and easy cooking is having some basics in your pantry all of the time. When you have the right ingredients around you can put together a meal in no time at all. Food.com has a list for you of the 50 most common cooking essentials you want in your pantry so you can do anything at any time. Check it out!

Source: Kitchen Pantry Cooking Essentials – Key Ingredients and Recipes – Food.com

 

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Keep it Easy -Simple Breaded Pork Cutlets and Plum Iced Tea

Even though it seems like summer is starting to wind down we are still getting warm and humid weather here. This means I may not have the energy to spend as much time in the kitchen as I might under other circumstances so I want to make dinner as easy as possible. Of course, it can get a little tiring to have boneless chicken, hamburgers or sandwiches for dinner all of the time, so you want to add a little something different to repertoire in the kitchen. So what about pork? I may not seem to give pork a lot of love in the recipes I make, but I really do like it. However, a lot of times when we think about pork we think about pulled pork or pork roasts that take a long time in the kitchen, something you don’t want right now. One of the great things about pork is that you can very often find good deals on it so you can get a variety of pork chops, a pork loin roast or even pork tenderloin for pretty good prices and they are much more versatile than you might think. Pork takes to sauces, herbs and breading very nicely and if you can get a boneless pork loin roast on sale you can cut your own boneless chops from it, as thick as you like, and have a quick and easy meal and then freeze the rest. That is what I did recently when I made this recipe from Pierre Franey from New York Times Cooking for some basic breaded pork cutlets.

Breaded Pork Cutlets

8 boneless pork loin slices, about 3 ounces each, trimmed of excess fat

1 teaspoon ground cumin

1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried, or other herbs of your choice

Salt and freshly ground pepper to taste

1 egg, beaten

4 tablespoons water

2 cups fresh bread crumbs

4 tablespoons olive oil

4 lemon wedges

Place the pork slices between sheets of plastic wrap on a flat surface. With a meat pounder or a mallet, pound them to flatten the pork slices without breaking the meat. The meat should be about 1/4-inch thick when you are done.

Combine the cumin, rosemary (or other herbs), salt and pepper in a small bowl. Blend the spices well. Season the pork cutlets on both sides with the spice mixture.

Beat the egg together with the water and place the egg mixture in a large flat dish. Coat the cutlets with the egg mixture, allow any excess to drip off and then dip the pork cutlets into the bread crumbs.

Place the pork cutlets on a flat surface and tap lightly with the flat side of a heavy knife to help the bread crumbs adhere well to each cutlet.

Heat the olive oil in a large nonstick skillet and cook the pork cutlets over medium heat, about 3 to 4 minutes on each side until the cutlets are golden brown and cooked through. Serve the cutlets with the lemon wedges.

It’s a pretty basic recipe that you may not need to think much about. The great thing is that you can use things you always have on hand to make a quick dinner. I opted not to use rosemary since we’re not big fans of it in our house and went with thyme instead, but you can use any of your favorite fresh herbs and I think it will turn out well. I made this with a simple side dish of rice and some broccoli and we had a meal in under 30 minutes.

Since the weather has been so warm, what better thing to have with your meal than a nice refreshing beverage the whole family can enjoy? We’re big iced tea drinkers around here and I usually just make some standard iced tea using tea bags and water, but since we have also had some great summer fruit around here lately, I decided to make use of that as well and incorporate it into the tea. I used this recipe from Bon Appetit for an easy plum tea that was delicious.

Plum Iced Tea

8 black tea bags

3 large sprigs lemon verbena or mint, plus more for serving

1 cup sugar

4 large red plums, cut into thin wedges

2 tablespoons fresh lemon juice

Combine the tea bags, 3 lemon verbena sprigs or mint sprigs and 8 cups of cold water in a large pitcher. Cover the pitcher and chill it for at least 8 hours and up to 12 hours.

 

Meanwhile, bring the sugar and 1 cup of water to a boil in a medium saucepan. Add the plums and reduce the heat; simmer the mixture for about 10 minutes. Remove the saucepan from the heat and let the plums steep for 30 minutes. Strain the plum syrup into a small bowl and stir in the lemon juice. Cover and chill the plum syrup until it is cold, at least 30 minutes.

 

Remove the tea bags and lemon verbena sprigs or mint sprigs from the tea pitcher and stir in ¾ of a cup of the plum syrup and 4 cups of ice. Serve the tea in ice-filled glasses garnished with more lemon verbena or mint.
The taste of the tea was great and something a little different if you are accustomed to just having your standard iced tea or even make peach iced tea. The syrup was perfect and I used mint because finding lemon verbena around here would be next to impossible. It was a very refreshing drink that is great for the summer.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

 
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Posted by on August 27, 2016 in Beverages, Cooking, Dinner, Fruit, Pork, Uncategorized

 

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Yes We Have Some Bananas – We Have Banana Fritters Today

One of the fruits we regularly go through, no matter what time of year it may be, is bananas. Michelle eats a banana every morning as part of her routine I have one also on most days. But even as fast we can go through them, there is always a time where it seems you end up with a couple of bananas that enter that stage where they are a bit overripe and not ideal for just picking up and eating. Instead of just tossing them in the garbage, take them, peel them and then freeze them in a zip-lock bag and then you will have them to use for all kinds of great things, like smoothies, ice cream, banana pudding for banana cream pie or for this recipe I just came across from Marcus Samuelsson for banana fritters. They are easy to make, only use a few ingredients you probably have on hand and are a great snack.

Banana Fritters

2 ripe bananas, mashed

2 eggs

2 tablespoons water

1 tablespoon melted butter

1 tablespoon ground pumpkin pie spice mix(allspice, nutmeg, cinnamon)

1 cup all-purpose flour

1 teaspoon baking powder

Pinch of salt

3 tablespoons granulated sugar

Vegetable oil, for frying

Cinnamon sugar, for dusting

In a medium bowl combine the bananas, eggs, water, melted butter, and the spice mix until the ingredients are well combined.

Add the all-purpose flour, baking powder, salt and granulated sugar to the mashed banana mixture and stir everything together until all of the ingredients are well combined.

In a heavy bottomed pan or Dutch oven pour about one inch of vegetable oil and heat the oil over medium heat until it registers 375 degrees on a candy thermometer or instant-read thermometer.

Drop spoonfuls of the fritter batter into the hot oil and allow it to cook, flipping once, until the fritters are golden brown, about 2 to 3 minutes on each side. Cook them in batches so you do not overcrowd the pan.

Drain  the fritters on paper towels and repeat the process with the remaining batter. Sprinkle the fritters with cinnamon sugar before serving, if desired.

These are really easy to make and taste great while they are still warm. I dusted mine with confectioner’s sugar instead of using cinnamon sugar, but I think either would taste great. I did not have pumpkin pie spice mix so I just used a teaspoon each of ground allspice, nutmeg and cinnamon mixed together to get the same flavor mix and it was fine. Sean and I enjoyed these as dessert with dinner one night and they are great with a cup of coffee in the morning. Mine came out a little darker than I would have liked but the oil was a bit too hot I believe and I did not watch it as closely as I should have, but they still were very good. You can easily warm them up again in a warm oven for a few minutes if you want to get the warm flavor again. This was a great use for those leftover bananas and I think the same recipe would work well with all kinds of different fruits, though you might want to change-up the spice mix or eliminate it to get the right flavor.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on August 24, 2016 in Breakfast, Dessert, Fruit, Snacks

 

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Make the Homer Simpson in You Proud – Strawberry Glazed Buttermilk Donuts

It is hard to deny my passion for donuts. I know they aren’t good for me and I don’t eat them very often because when I do I have a hard time controlling myself with wanting them all. Every once in a while I will get one as a special treat. I rarely make them at as well, only because they take some work and deep-frying them, along with being unhealthy, leaves a lot of clean up behind it. I invested in a donut pan from King Arthur Flour a few months back with the intention of making some oven-baked donuts but I was waiting for a really good recipe to come along to try out. I found one in this recipe from Saveur for strawberry glazed buttermilk donuts and they gave me another good use for some of the locally-grown strawberries I had just picked up from the farmers’ market.

Strawberry Glazed Oven-Baked Buttermilk Donuts

1 14 cups all-purpose flour, sifted
34 cup  granulated sugar
12 teaspoon baking soda
12 teaspoon kosher salt
23 cup canola oil, plus more for greasing
12 cup buttermilk
1 egg
12 teaspoon white vinegar
12 teaspoon vanilla extract
12 cup finely chopped strawberries
2 cups confectioners’ sugar
Heat the  oven to 350 degrees. Combine the flour, sugar, baking soda and salt in a  large bowl; make a well in the center of the mixed ingredients and set the bowl aside. Whisk the canola oil, buttermilk, egg, vinegar, and vanilla in a separate medium bowl; add the wet ingredients to the well in the dry ingredients and mix all the ingredients together until they form into a smooth batter. Stir in half of the strawberries and set the batter aside. Lightly grease a nonstick donut pan then spoon 2 tablespoons of the batter into each mold. Bake until the donuts are golden and a toothpick inserted into a donut comes out clean, about 13 to 15 minutes. Invert the donuts onto a baking sheet with a wire rack set in it to let the donuts cool completely.
Whisk the remaining strawberries, confectioners’ sugar, and 2 tablespoons of water together in a medium bowl until the mixture is smooth until smooth. Dip the tops of the donuts into the glaze and return the donuts to the wire rack until the glaze is set.
The recipe states that you will get 18 donuts from the ingredients; I got about 15 but I guess it depends on how accurate you are about placing the batter into the mold. I tried to fill each until it was about 2/3 of the way up the mold. In any case, the donuts came out very nice and having that little bit of strawberry mixed into the batter added just the right touch to them. The glaze was great as well, though it’s not quite as pink as you might see in the donuts as donut shops. I suppose you could add more strawberries to the mix to brighten the color more or even add a bit of food coloring if you really wanted it, but I thought the glaze came out just right and was not overly sweet but had good taste to it. These were easy enough to make and while they may not taste the same as the deep-fried donuts you love, they are still pretty good.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
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Posted by on August 15, 2016 in Breakfast, Brunch, Cooking, Dessert, Fruit, Snacks

 

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