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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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