Monthly Archives: September 2015

Apples!! Going APPLE Picking???…Recipes to help you use them up!!!

Posted in apples, Entertaining, Fall/Cold Weather Recipes, Recipes by
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Apples

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Apple Bourbon Glaze over Grilled Pork Chops (can use over other meats as well)

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Apple, Goat Cheese & Arugula Pizza

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Apple Crisp

WE LOVE APPLES…if you have children chances are you have or will be going Apple Picking soon…

GRILLED PORK CHOPS WITH APPLE BOURBON GLAZE (this recipe can be used on other meats as well) serves 4

  • 2 Tbsp dark brown sugar
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground blk pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 4 12 oz pork chops (can use bone in or out)
  • Olive oil

In a bowl mix together the above ingredients. Brush pork chops with olive oil and press in this mixture to coat.  Place in a baking dish, cover and refrigerate 12-24 hours if possible so flavors sink in. (you do not need to wait this long if short on time- at least wait an hour)

Bring Chops to room temperature before cooking

Glaze…

  • 1 12oz can thawed Apple juice concentrate
  • 1 cup Bourbon
  • 3 Tbsp dark brown sugar
  • 1 Tbsp Dijon mustard
  • 1.2 teaspoon kosher salt

Make the glaze: In a medium saucepan add the above & bring to a boil then reduce heat. Simmer to reduce and thicken, about 15 minutes on a medium heat.  If you like it spicy add 1/2 teaspoon dried crushed red pepper once it is off the heat.

Preheat the grill to 400 degrees. (if cooking inside heat on High)  Spray with cooking oil so chops don’t stick.  Place chops on the grill and grill for about 5 minutes on each side with cover on.  Then brush both sides with glaze and grill another 4 minutes on each side until glaze thickens and chops are cooked.

We like to half and seed apples and grill them to serve with the pork chops

APPLE, GOAT CHEESE, ARUGULA AND PECAN PIZZA…makes 1 pizza (serves 2 as main or 4 with something else)

  • Pizza Dough (you can make it or use store bought)
  • 1 Tbsp Olive Oil
  • 1 Thinly sliced Granny Smith Apple (other Apple types would work)
  • 1/2 Cup thinly sliced red onion
  • 1/2 cup fig preserves
  • 6 oz crumbled goat cheese
  • 1 cup arugula
  • 1 cup toasted pecans (optional)

Pre heat the oven to 450 degrees. If using home made pizza crust bake the crust half way, about 5 minutes.

In a sauté pan heat olive oil and sauté the Apple and red onion until tender.

Spread fig preserves on the crust.  Top with Apple/onion mixture & goat cheese and bake.

  • if using homemade crust Bake another 5-8 minutes until crust is golden brown and cheese is slightly melted.
  • if using store bought crust follow instructions…usually 15 minutes

When Pizza is done top with 1 cup arugula and 1/2 chopped toasted pecans (optional)

APPLE CRISP

  • 4 Apples (peel, core and thinly slice should make about 4 cups)
  • 3/4 cup brown sugar
  • 1/2 cup flour
  • 1/2 cup old fashion oats
  • 1/2 cup softened butter
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • Vanilla ice cream or whipped cream (optional but very yummy!)

Pre heat the oven to 375 degrees.  Grease an 8 inch square pan.

Place apples in the pan.

In a separate bowl combine brown sugar, flour, old fashion oats, softened butter, cinnamon & nutmeg. Sprinkle over apples.

Bake about 30 minutes until top is golden brown and apples are fork tender. Serve warm with vanilla ice cream or whipped cream.

Enjoy!

Simple & Delicious Ways to Enjoy Butternut Squash…

Posted in Appetizers, Butternut Squash, Entertaining, Fall/Cold Weather Recipes, Recipes, Soup, Vegetables by
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Butternut Squash Soup

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Roasted Butternut Squash with Cranberries & Walnuts

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Roasted Butternut Squash with Brown Sugar

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Butternut Squash is healthy and delicious!

Our favorite is roasted or puréed into a soup.  Here are a few recipes for you to try this fall.

Enjoy and keep it chic and carefree!

ROASTED BUTTERNUT SQUASH WITH CRANBERRIES AND WALNUTS (serves 4-6)

  • Pre heat the oven to 375
  • Butternut Squash (about 2 pounds)
  • Walnuts (1/2 cup chopped)
  • Dried Cranberries (1/2 cup)
  • 2 Tbsp Maple Syrup
  • 1 Tbsp Butter
  • Olive Oil, Salt & Pepper

Peel, seed and cube the butternut squash. Place on baking sheet and drizzle with olive oil, salt and pepper to taste.  Toss to coat all the pieces and roast for about 30 minutes until the squash is fork tender.  Bigger pieces may take longer.

In a sauté pan melt 1 Tbsp butter and add 1/2 cup coarsely chopped walnuts and cook for two minutes.  Remove from heat and toss in 1/2 cup dried cranberries and 2 Tbsp maple syrup.

Toss all all ingredients in a large bowl together…enjoy

ROASTED BUTTERNUT SQUASH WITH THYME AND BROWN SUGAR (serves 4-6)

  • Preheat Oven to 375.
  • Butternut Squash (one large one cut into strips…you could also used cubed squash if easier to work with)
  • 1/2 cup Brown Sugar
  • 8 Thyme Sprigs
  • Olive Oil, Salt & Pepper

Slice butternut squash down the center and seed.  Place in a baking dish. Drizzle with olive oil, salt and pepper to taste. Take the thyme sprigs and remove the leaves onto the squash, leave some whole sprigs because it looks so pretty.  Sprinkle brown sugar over the squash and roast for about 45 minutes or until squash is fork tender.

ROASTED BUTTERNUT SQUASH SOUP (serves 4-6)

  • 4 cups Butternut Squash cubed
  • 1 cup diced Onion
  • 3/4 Cups diced carrots
  • 1/2 cup diced celery
  • 4 cups chicken stock (can use vegetarian stock if you are vegetarian…some flavor will be lost)
  • Parsley for garnish
  • optional marscarpone cheese

In a large soup pot heat 1 Tbsp olive oil.  Add diced butternut squash, carrots, celery & onion.  Toss to coat in the oil and cook until onions start to turn clear.  Season with salt and pepper.  Add 4 cups chicken stock and on a medium low heat, cook down until all the vegetables are tender enough to purée about 45 minutes.  With an emulsion blender puree the soup.  If you like a thicker soup use less stock.  Serve with a garnish of parsley and/or serve with a dollop of marscapone cheese if you want something creamy.

Enjoy!!

Refreshing Ice Pop’s that might give you a buzz…(for adult’s only)

Posted in Cocktails, Desserts, Entertaining, Ice Pops, Ice pops for adults, Recipes, Recipes Great for Warm Weather by
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Watermelon & Tequila Ice pop

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Strawberry, Peach & Vodka Pop’s

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Simple Ingredients…Fruit, Juice & Booze

booze

You can change the recipe by using alcohol & fruit that you like

Peaches

Fresh Fruit tastes great but fruit juice can be used to save time

berries

Making a boozy ice pop requires the right balance of booze to juice. (2 cups juice to 2 oz of alcohol seems to work)…if you use too much booze and don’t freeze them long enough (at least 12 hours) you will end up with a slushy (which will also be good just not what you intended).

You can sub in fruit and booze of your choice just keep the ratios in check…these will not get you drunk but perhaps a little buzzed.

Watermelon & Tequila Ice Pops (Vodka or Rum would also work)…

  • 4 cups watermelon (chopped in cubes)-should equal around 2 cups
  • Juice of 2 limes
  • 1/3 cup tequila (or alcohol of choice) this is equal to about 2.5 ounces
  • Simple syrup (to make use 1/4 cup water , 1/4 cup sugar bring to a boil and boil for 1 minute)
  • Directions:
  • Blend watermelon and lime juice in a food processor until smooth (strain through a sieve to remove seeds)
  • Mix watermelon, tequila and simple syrup together and pour into Popsicle molds- do not add sticks
  • Freeze molds for 30-60 minutes then add sticks and freeze for 12-24 hours until frozen. (Keep in mind alcohol does not freeze through) so these will be solid and hold their shape but not rock hard
  • recipe from hungrygirlporvida.com

Strawberry, Peach and Vodka pops

  • 2 peaches sliced
  • 8 medium strawberries, (hulled and sliced-take the green part off)
  • 2 cups orange Juice
  • 1 oz vodka (you can add up to 2 oz if you want more punch)
  • 1 oz Cointreau (if you add more vodka add more Cointreau)
  • Directions:
  • Blend OJ, peaches, 4 strawberries, Vodka & Cointreau until smooth (there will be some pulp from fruit)
  • If there is froth on top skim with spoon and discard
  • Fill ice pop molds 3/4 to the top then add in the rest of the chopped strawberries (do not add sticks)
  • Freeze for 1 hour, then add sticks, then freeze for at least 12 hours
  • recipe from a great site (shutterbean.com)

(A short cut would be to use fruit juice instead of fresh fruit)

enjoy!