Pork Loin with Apples and Mushrooms

I have no idea where I found this recipe but oh my word, it's SOOOOOO good!!!  Definitely try it!

Pork Loin with Apples and Mushrooms

3 lb. pork loin
1 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
Splash of dry white vermouth, about 2 Tbsp.
1 cup chicken broth
1/3 cup apple cider (or apple juice)
1 cup whipping cream
3 Tbsp. butter (divided)
3 small apples - peeled, cored and cut into 1/8 inch slices (I used Macintosh but use any tart apple)
3/4 lb. fresh sliced mushrooms

Season the pork with the thyme, salt and pepper.  Place roast in a lightly greased metal roasting pan.  Bake at 450 degrees for approximately 20 minutes.  Reduce the heat to 325 degrees and continue baking for 1 hour and 15 minutes (to 160 degrees internal temperature).  Remove the roast to a platter, cover with foil and let it rest while you prepare the rest of the recipe.

Place the roasting pan over medium heat on stove top and add the cider, stirring to scrape up the drippings.  Add the vermouth, broth and cream.  Bring to a low boil.  Cook 15 minutes on low until thick, stirring often.  Add salt and pepper to taste.  Remove from heat.

Melt 1 1/2 Tbsp. butter in a skillet and add the apples.  Cook at medium heat until golden, about 10 minutes.  Remove apples from skillet and keep them warm in the oven.  Melt the remaining butter in the same skillet and add mushrooms, cooking until tender.  Stir in the cream mixture.  Mix and cook over low heat until heated thoroughly.

Place some slices of pork on the plate, spoon the mushroom sauce over the pork.  Serve with the apples.

Annie's Crockpot Chili

I originally got this recipe from All Recipes but it was too spicy for my daughter and I had to modify it. I think I found a good solution by replacing a lot of the chili powder and hot pepper sauce with unsweetened cocoa.  It still has a great depth of flavor but is mild for sensitive tummies.

Annie's Crockpot Chili

1 lb. ground beef
1 lb. ground turkey
1 lb. bulk Italian sausage
3 (15 oz.) can beans, drained (can use black, kidney or pink)
1 (15 oz.) can chili beans in sauce, undrained
2 (28 oz) cans diced tomatoes with juice
1 (6 oz.) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 Tbsp. bacon bits
4 cubes beef bouillon
1/2 cup beer
1 Tbsp. unsweetened cocoa
2 Tbsp. chili powder
1 Tbsp. minced garlic
1 Tbsp. dried oregano
2 tsp. ground cumin
1 tsp. dried basil
1 tsp. paprika
1 tsp. white sugar
1/2 tsp. salt
1/2 tsp. ground black pepper

1.  Heat a large pot over medium-high heat.  Crumble the meats into the pot and cook until evenly browned.  Drain off excess grease.  Place meat in at least a 6 quart crockpot (this makes a LOT).

2.  Add the remaining ingredients to crockpot; stir well.

3.  Cook on low for 7-10 hours.

4.  Serve in bowls sprinkled with cheddar cheese and sour cream.  It is very good also served with corn chips or tortilla chips.

Korean Beef

So, the other day, an online friend of mine posted on Facebook asking what she can make for dinner.  A friend of hers gave her this recipe and my friend ended up making it and RAVING about it.  Then another online friend tried it and same response.  So, when that happens, I'm not stupid!  I try it!  It was easy to make and I doubled the recipe using turkey meat for the second pound of meat so that it would feed my family of 6 and all I can say is that this is now going to have regular appearances on our menu!  I'm sure you can even make it and freeze it for a fast dinner (pick up Chinese food rice on the way home from work and toss some broccoli in the micro and you're done)!  Here is the link to the recipe that was given on Facebook. 

**UPDATE** After making Beef Bulgogi Bowls with Hello Fresh, we melded that recipe and this recipe together and now have come up with perfection. I use the Korean Beef as below but add in sautéed matchstick carrots and pickled cucumber and top it with a sriracha creama. SO good!  Serve in a bowl with rice, meat, carrots, cucumber and top with green onions and the creama.  


Korean Beef

1 lb. lean ground beef
1 Tbsp. sesame oil
3 cloves garlic, minced
1/4 - 1/2 cup brown sugar
1/4 cup soy sauce
1/2 tsp. fresh ginger, minced
1/2-1 tsp. crushed red pepper (to desired spiciness)
salt and pepper
1 bunch green onions, diced
hot rice

In a large skillet over medium-high heat, brown beef with garlic in the sesame oil.  Drain most of the fat and add the brown sugar, soy sauce, ginger, crushed red pepper and salt and pepper.  Simmer for a few minutes to blend the flavors.  Serve over rice and sprinkle with green onion.

Carrots

Use matchstick carrots or make your own (or grate them) and sauté them for a minute with some oil.

Pickled Cucumbers

2 cucumbers

10 tsp. white vinegar

1 tsp. sugar

pinch salt

Peel cucumbers with vegetable peeler to make long ribbons of cucumber.  Peel all around the cucumber until you get to the middle with the seeds and then discard the center.  (or use for another purpose)  Place in a bowl and add the vinegar, sugar and salt and stir well.  Set aside.

Sriracha Crema

8 Tbsp. sour cream

2 tsp. sriracha

Stir together

Morning Glory Muffins

These are wonderful for breakfast and a favorite around here.  They are a lot of work but worth it.

Morning Glory Muffins

2 1/2 cups sugar
4 cups flour
4 tsp. cinnamon
4 tsp. baking soda
1 tsp. salt
1 cup raisins, plumped in brandy or apple juice and drained
1 cup coconut, shredded
4 cups shredded carrots
2 apples, shredded
1 cup chopped pecans
6 eggs
2 cups vegetable oil
1 tsp. vanilla extract

Sift dry ingredients into a large bowl.  Lightly dust the raisins with flour.  Add the coconut, fruit and nuts; stir well.  Add the eggs, oil and vanilla, stirring only until combined.

Spoon batter into muffin tins and bake at 375 degrees for 20 minutes.  Muffins should "ripen" for 24 hours for maximum blending of flavors.

Taco Soup

This is a staple in our house.  I can easily keep all of the ingredients on hand and even precook the chopped meat and freeze it so it's a GREAT recipe to dump into the crockpot on a busy morning and let it cook all day.  :)

Taco Soup

1 lb. ground beef

1 onion, chopped

1 (16 oz) can chili beans, with liquid

1 (15 oz.) can kidney beans, with liquid

1 (15 oz.) can corn, with liquid

1 (8 oz.) can tomato paste

2 cups water

2 (14.5 oz) can peeled and diced tomatoes

1 (4 oz.) can diced green chile peppers

1 (1.25 oz.) package taco seasoning mix

1.  In a medium skillet, cook the ground beef and onions until browned over medium heat.  Drain, set aside.

2.  Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker.  Mix to blend, and cook on LOW setting for 8 hours.

Serve with corn chips, tortilla chips, sour cream, cheddar cheese or whatever else you like.  

Ham and Bean Soup

I originally got this recipe from All Recipes and it's the recipe by Pat Keene.  I found last Christmas' ham bone in the freezer when taking an inventory so I decided to make this soup.  Oh man, it's SOOOOO good!!!  I didn't need to add any additional ham to it because the bone had plenty of meat when the soup was almost ready.  This is a wonderful soup for fall or winter!

Ham and Bean Soup

1 (16 oz.) package dried navy beans
7 cups water
1 ham bone
1/4 cup minced onion
1/2 tsp. salt
1 pinch ground black pepper
1 bay leaf
2 cups diced ham
1/2 cup or more sliced celery
1/2 cup or more sliced carrots

1.  Rinse beans.  Put into stockpot, cover with water.  Bring to a boil and boil 10 minutes.  Place pan in sink and add 1/4 cup baking soda to the bean/water mix and stir vigorously until the foam is gone.  (This helps to get rid of some of the "gas" in the beans supposedly.)  Drain and rinse the beans VERY well.  Put beans back in pot and add water, ham bone, onion, pepper and bay leaf.  Bring to a boil, reduce heat and simmer, covered for 1 hour 15 minutes.

2.  Remove bone and scrape off any meat and add back to soup.  Add in carrots, celery, salt and diced ham.  Continue cooking for about 20 minutes or until vegetables are tender.

** Very good when cooked ahead and refrigerated overnight**