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Favorite Recipes •
September 28, 2023
Apple Cider Pork Tenderloin Mustard Marinade
What You’ll Need:
For the marinade:
- 2 Tbsp Dijon mustard
- ¼ cup apple cider
- 2 tsp mild olive oil
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 tsp dried thyme
- 2 Tbsp apricot preserves
For the pork:
- 1 pork tenderloin (1 – 1 ½ pounds)
- 1 ½ Tbsp mild olive oil
For the pan sauce:
- ¼ cup minced yellow onion (you need about ⅓ of a small onion for that)
- ½ cup apple cider
- ½ tsp dried thyme
- 1 tsp Dijon mustard
- 1 ½ Tbsp unsalted butter
- salt to taste
What To Do:
For the marinade:
1. Whisk all marinade ingredients together in a bowl. (If there are any large chunks of fruit in the preserves, mash them up a bit with a fork.)
For the pork:
1. Take a look at the tenderloin and if it has a thin and tapered end, fold that end onto itself to make it about the same thickness all the way across. Now cut the tenderloin into 4 equal-sized pieces.
2. Add the 4 pieces to a resealable plastic bag. Pour the marinade into the bag, close it, then transfer to the fridge and marinate for 4 to 6 hours.
3. Heat the oven to 400 degrees F.
4. Take the meat out of the marinade and dab off excess marinade using paper towels.
5. Heat the olive oil in a cast iron pan until shimmering. Add the tenderloin pieces and lightly sear on all sides until lightly browned.
6. Transfer the pan, uncovered, to the oven and cook the meat until it has reached an internal temperature of 150 degrees F.* (15 – 20 minutes; flip the pieces over after 8 minutes). Remove the pan from the oven, transfer the meat to a plate, cover loosely with aluminum foil and let the pork rest for 8 minutes.
For the pan sauce:
1. While the pork is resting, set the pan with the drippings back on the stovetop.
2. Add the minced onion and heat, stirring continuously, until the all the pan drippings are sopped up (about 1 minute).
3. Pour in the apple cider and cook until reduced by about half (about 2 minutes).
4. Stir in thyme, Dijon mustard and butter and cook until thickened a bit.
5. Season to taste with salt.
** This delicious recipe is courtesy of TheSpiceTrain.com and is beautifully paired with steamed green beans, mashed potatoes and homemade apple sauce.
Favorite Recipes •
September 29, 2022
Crab Cakes with Chipotle Sauce
What You’ll Need:
- Crab Cakes:
- 1 large egg
-
1/3 c mayonnaise
- 2 Tbsp
-
- an air fryer 🙂
- Chipotle Sauce
What To Do:
- For the crab cakes: Whisk together the egg, mayonnaise, bell pepper, chives, parsley, lemon zest and juice, mustard, seafood seasoning, 1 teaspoon salt and several grinds of black pepper in a large bowl. With a rubber spatula or large spoon, very gently fold the crab and Panko into the mixture. Try to avoid breaking up lumps of crab as much as possible. Cover the crab mixture with plastic wrap and allow to rest in the refrigerator for at least 30 minutes and up to 1 day. This will allow the Panko to absorb more liquid and help bind the crab cakes together better.
- For the chipotle sauce: While the crab mixture is resting, stir together the mayonnaise, sour cream, chipotles and adobo sauce, chives, parsley and lemon zest and juice in a small bowl until combined. Season with salt and black pepper and set aside. (The sauce can be refrigerated, covered with plastic wrap, up to 1 day.)
- Just before cooking, divide the crab-cake mixture into 4 portions. Lightly compact each portion to form a patty (about 3 1/2 inches in diameter) with your hands to ensure they hold their shape while cooking and place onto a large plate.
- Preheat the air fryer to 375 degrees F and spray the basket with cooking spray. Place the crab cakes into the basket and spray the tops with cooking spray. Cook until deep golden brown and crisp, flipping halfway through and spraying again with cooking spray, about 13 minutes. Serve warm with chipotle sauce and lemon wedges.
*Kudos to FoodNetwork.com for this AMAZINGLY delicious recipe!!
Favorite Recipes •
March 21, 2022
Jalapeño Poppers
What You’ll Need
- jalapeño peppers (10-12)
- ~ 6 oz cream cheese (room temperature)
- ~ 1 cup cheddar cheese, finely grated and loosely packed (I like using white cheddar)
- ~ 1/2 cup feta cheese, crumbled
- 1 clove garlic, minced
- 1/8 cup chives, finely chopped
- Salt/Pepper
- Panko bread crumbs
- Cooked bacon bits (optional)
What You’ll Do
- Combine all ingredients in a medium mixing bowl.
- Cut off stem of peppers and slice lengthwise into two identical halves. Remove seeds and white membrane to hollow out.
- Preheat air fryer at 325 degrees F or conventional over at 425 degrees F.
- Using a small spoon, stuff each pepper with about 1-2 Tbsp of cheese mixture (depends on the size of the pepper).
- Arrange in the basket of the air fryer in one layer. Sprinkle bread crumbs over each popper.
- Cook jalapeño poppers for about 15 min at 325 degrees F or in the conventional oven at 425 degrees F for 10 to 15 min, or until cheese is somewhat gooey and peppers are al dente.
** This fun appetizer was inspired by Diethood.com!! Kudos to Diethood!
Favorite Recipes •
August 15, 2021
Vietnamese Noodle Salad with Pork
What You’ll Need:
For the Pork:
- 1 lb. pork tenderloin
- 3 T. sugar
- 1 T. fish sauce
- 3 T. sesame oil, divided
- 1 T. soy sauce
- 2 tsp. ground black pepper
- 1 tsp. kosher salt
- 1 large clove garlic, minced
For the Sauce:
- 1-1/2 c. water
- 1/4 c. rice vinegar
- 1-1/2 T. fish sauce
- 3 T. sugar
- 1 medium garlic clove, minced
- 1/2 tsp. kosher salt
- 1 pinch crushed red pepper
For the Noodle Salad:
- 12 oz. thin white rice noodles (use very thin vermicelli)
- 4 to 6 c. sliced romaine or iceberg lettuce
- 1 to 2 large carrots, julienned
- half of a large English cucumber, sliced into thin rounds
- 1 c. bean sprouts
- 1 bunch fresh cilantro (coarsely chop or tear, if desired)
- 1 bunch fresh mint (coarsely chop or tear, if desired)
- fresh lime wedges
What You’ll Do:
- for the pork: Place pork tenderloin in freezer to chill for 30 minutes. Remove from freezer and cut crosswise into very thin slices, about 1/8″ thick. Then cut each slice in half lengthwise. Place pork pieces in a wide shallow bowl or large zip-top baggie.
- In a small bowl, stir together sugar, fish sauce, 1 tablespoon of the sesame oil, soy sauce, black pepper, salt, and garlic. Pour mixture over pork pieces and fold several times to ensure the marinade is thoroughly mixed in with the pork. Cover bowl and place in refrigerator to marinate for 1 hour. Meanwhile, prepare the sauce and noodles.
- for the sauce: In a small saucepan over medium to medium-high heat, stir together all sauce ingredients. Once sugar and salt have dissolved, remove from heat to cool to room temperature.
- for the noodle salad: Bring a large saucepan of water to a boil. Add rice noodles, stir, and turn off heat. Let noodles soften according to the package directions, then drain and rinse in cold water in a colander. Shake very well to remove water and leave sit in colander at room temperature.
- Divide noodles amongst four low wide bowls or plates. Top each with lettuce, carrots, cucumber, bean sprouts, cilantro, mint, and lime.
- Remove pork from refrigerator. Heat a large cast iron skillet over medium-high to high heat. When hot, add remaining 2 tablespoons of the sesame oil and swirl around the bottom of the skillet. When oil is shimmering, carefully add pork. Separate pork pieces to cover bottom of skillet. Let pork sit without stirring for about 1 minute, to caramelize. Fold and repeat until pork is cooked through, about 5 minutes. Total cook time will depend on how thin the pork is cut, etc.
- Divide hot pork amongst each of the four bowls. Serve with sauce to pour over individual bowl.
** This delightful recipe is credited to AFarmGirlsDabbles.com! Check out the website for more details and tips!
Favorite Recipes •
September 12, 2020
Gordon Ramsey’s Meatballs in Fragrant Coconut Broth
What You’ll Need:
For the Meatballs
- 1 small onion, peeled and finely diced
- 2 garlic cloves, peeled and finely sliced
- Olive oil, for frying
- 1 tsp dried chilli flakes
- 500 g (about 1 lb) ground beef
- 75 g fresh breadcrumbs
- 3–4 tbsp milk
- Sea salt and freshly ground black pepper
For the Sauce
- 2 tsp coriander seeds
- 4 cardamom pods, lightly crushed
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 1–2 tsp dried chili flakes, to taste
- 2 lemongrass stalks, trimmed, bashed and cut into batons
- 2 in piece of fresh root ginger, peeled and sliced
- 400 ml chicken stock
- 1 x 400 ml tin coconut milk
- Zest and juice of 1 lime
On the Side
- Jasmine rice cooked according to directions.
What You’ll Do:
- First prepare the meatballs. Sauté the onion and garlic with seasoning in a hot oiled frying pan for about 5 minutes until soft and lightly colored, adding the chili flakes after a minute or two.
- Place the mince in a large bowl and add seasoning. Put the breadcrumbs in a separate bowl and moisten with the milk. Add seasoning, then stir the breadcrumbs and onion mixture into the mince and combine well.
- With wet hands, shape the mince mixture into balls about the size of a golf ball. Transfer to a lightly greased plate or tray and chill for 30 minutes until firm.
- Brown the meatballs in a cleaned oiled pan for 4–5 minutes, turning frequently until nicely coloured on all sides.
- Add the coriander seeds, cardamom, turmeric, cinnamon, chili flakes, lemongrass and ginger. Heat through, stirring, until aromatic, then add the stock and coconut milk and bring to a gentle simmer. Taste and adjust the seasoning as necessary.
- Simmer for 8–12 minutes until the sauce is flavorful and thickened and the meatballs are cooked through.
- Add the lime zest and juice and serve hot with a side of Jasmine rice.
This amazing recipe is perfectly paired with InterCoastal Vineyard’s incredible new 2019 Pinot Grigio, just released a few weeks ago. This new exciting wine is like no other Pinot Grigio I have ever tasted. Its subtle hint of citrus pops with every sip and compliments this meal so beautifully. This Pinot Grigio is not yet on InterCoastal’s website, but if you would like to order a few bottles (believe me, you will want AT LEAST a few) contact Rachele Spaletta (my fabulous sis) — rachele@intercoastalwine.com.
Favorite Recipes •
August 18, 2020
Lemon-Basil Grilled Shrimp & Couscous
What You Need:
- 1-1/2 cups uncooked pearl (Israeli) Couscous or Near East Couscous (Roasted Garlic & Olive Oil flavor)
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 1 tablespoons Dijon mustard
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup minced fresh basil, divided
- 1-2 tsp fresh thyme
- 2 pounds uncooked large shrimp, peeled and deveined
- 2 teaspoons grated lemon zest
- feta cheese
- kalamata olives, sliced lengthwise
- capers
What To Do:
- Cook couscous according to package directions; remove from heat. Meanwhile, in a large bowl, whisk lemon juice, oil, mustard, garlic, salt and pepper until blended; stir in 1/4 cup basil and thyme. Stir 1/4 cup dressing into cooked couscous; reserve remaining dressing.
- Thread shrimp onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill shrimp, covered, over medium-high heat 2-3 minutes on each side or until shrimp turn pink.
- Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon zest and remaining basil.
- At the very end, mix in crumbled feta cheese and kalamata olives and capers to taste.
- Drizzle with extra olive oil and lemon juice if desired.
Favorite Recipes •
February 17, 2020
Beef Sirloin Pasta Portobello
What You Need:
- 1-1/4 pounds beef Top Sirloin Steak boneless, cut 1 inch thick
- 8 ounces uncooked linguine or angel hair pasta
- 1 to 2 tablespoons olive oil
- 2 large cloves garlic, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 8 ounces portobello mushroom caps, cut in half, then cut crosswise into 1/4 inch thick slices
- 1 medium red, yellow or green bell pepper, cut into 1/8 inch thick strips
- 1/4 c. thinly sliced fresh basil thinly sliced fresh basil leaves
- 1/3 c. freshly grated Romano cheese
What To Do:
- Cook pasta according to package directions; drain. Keep warm.
- Meanwhile trim fat from beef Top Sirloin Steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips. In wok or large nonstick skillet, heat 1 to 2 tablespoons oil over medium-high heat until hot. Add beef and garlic, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from pan with slotted spoon; season with salt and pepper. Keep warm.
- In same pan, heat 1 tablespoon oil until hot. Add mushrooms and bell pepper strips; stir-fry 3 to 4 minutes or until mushrooms are tender. Remove from heat. Return beef to pan; add sliced basil and toss.
- Place pasta on large deep platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired.
** Credit for this delicious recipe comes thanks to BeefItsWhatsForDinner.com.
Favorite Recipes •
December 19, 2019
Cinnamon Bread Pudding with Caramel Sauce
MY FAMILY’S FAVORITE CHRISTMAS MORNING TREAT!
What You’ll Need:
1 3/4 loaves (~24 oz) thick-sliced cinnamon bread (Smiths carries 14.1 oz loaves of Brioche Cinnamon Twist)
9 large eggs
1 quart half & half
2 Tbsp vanilla
3/4 cup granulated sugar
3/4 cup brown sugar
1 1/2 tsp cinnamon
3/4 tsp salt
Your favorite prepared Caramel Sauce
What To Do:
- Using all of the bread loaf EXCEPT the end pieces, cut slices into 1/2 inch squares
- In a large mixing bowl, combine eggs, half & half and vanilla. Mix with spoon until well-combined.
- Add brown sugar, granulated sugar, cinnamon and salt to liquid and combine well.
- Add bread squares and mix well. Let sit for at least 10-20 min; Preheat oven to 350 degrees F while mixture is resting.
- Smear butter or spray into bottom and sides of 9×13 baking dish.
- Pour mixture into baking dish and place on middle rack of oven for 40-45 min. Cook until golden brown on top and set but slightly wobbly in the center. Remove from oven and let cool for 15-20 min before serving.
- Serve with warmed caramel sauce.
** Or prepare the night before! Follow steps through pouring the mixture into the baking dish, cover with plastic wrap, and place in the refrigerator. Follow baking directions in the morning (approximately 5 to 10 min) until golden brown on top and set but slightly wobbly in the center. Remove from oven and let cool for 15-20 min before serving. Serve with warmed caramel sauce.
Favorite Recipes •
September 9, 2019
Smokey Cauliflower
What You Need:
- An air fryer or a conventional oven
- 1 head of cauliflower (preferably organic)
- High temperature cooking oil (recommend peanut oil or grape seed oil)
- 4-5 cloves garlic, chopped finely
- smoked paprika
- salt, pepper to taste
What To Do:
- If cooking in conventional oven, preheat to 400 degrees F.
- Pull apart cauliflower and cut pieces into halves or quarters to make as uniform in size as possible.
- Wash in water and pat dry with paper towel.
- Place cauliflower in large bowl, drizzle a little oil over the cauliflower, sprinkle over with garlic, dust with smoked paprika and add a generous amount of salt and pepper to taste; Toss all ingredients to coat well.
- Place cauliflower on lightly greased cookie sheet or in air fryer basket.
- Cook in oven for 25-30 min (or until golden and desired tenderness) OR cook in the air fryer at 400 degrees for 15 (or until golden and desired tenderness).
- Taste before serving and add salt if needed.
