Tag Archives: apple

Slowcooker Maple Apple Bacon Pork Tenderloin

It’s a rainy day here in Texas.  A glorious, cool, rolling thunder sort of day, perhaps my very favorite kind of day there is.  Now rainy days (or any day really) make me want to bake, broil and roast in my kitchen for as long as humanly possible…but there’s just something about that slow-cooker on making the home smell of divine aromas!

So that is exactly what I chose to use on this puddle jumping day!  Let me tell you, I chose to walk outside numerous times just so I could return in to that smell of tenderloin, bacon, maple and apples.  I mean really??  What screams comfort and Fall more than that?!

The Starting Lineup

  • 1 pckg pork tenderloin (they often come with two loins)
  • 6-8 strips bacon
  • 1 Apple, cored & sliced
  • 1/3 cup real maple syrup
  • 1 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1 clove garlic, minced 
  • 1 yellow onion, quartered
  • 2 cups carrots 
  • 2 cups red potatoes 

We will begin by spraying your crockpot with a bit of non-stick spray, rinsing and chopping your produce and cooking the bacon.  Once bacon has crisped, remove from pan and rough chop.

In a small bowl, whisk together the maple syrup, balsamic, Dijon, soy sauce and minced garlic. 

Next, place the onions, carrots and potatoes in the crockpot followed by the pork tenderloin(s).

Pour the maple glaze over top and then toss on the apple slices and chopped, cooked bacon. 

Cover and cook on the low setting for 6-8 hours… dinner is ready, enjoy!! xo 

Fall Harvest Pizza

If you love the Fall season as much as I do, then you’ll absolutely adore this pizza!  It has all the savory flavors and colors this time of year is known for, with a hint of sweetness too…excellent combination!

Plus, you can get the same taste an easier route if you purchase a lot of the veggies prepped and premade dough.  A Fall family favorite right here! 

The Starting Lineup

  • 1 pizza dough (homemade or store bought)
  • 3 links chicken sausage (I.e. Apple flavored)
  • 1 large onion, (red or yellow) sliced
  • 2 cups kale, torn
  • 1 1/2 cup butternut squash, cubed
  • 1 Apple, thinly sliced
  • 2 cups cheddar cheese, shredded
  • 2-3 Tbsp Bleu cheese, crumbled
  • 1 clove garlic, minced
  • EVOO 
  • Honey, drizzle
  • Sage leaves (optional), crisped
  • Cornmeal (optional), for crust  

Preheat your oven to 400 degrees.

Assuming your pizza dough is ready for baking (if you prefer not to make your own, you can of course buy it in your freezer aisle, your local pizzeria or even a Boboli crust), we’ll prep our veggies!

Ok….in today’s world, you can absolutely buy your squash already cubed and the kale already torn in a bag, etc…genius!  However, I took the hard approach and if you did too, then here we go!  Slice your onion into slices and with a vegetable peeler, you can actually peel off the butternut squashes rind.  It’s actually pretty easy.  I peeled about half of my butternut squash, cut the peeled part off and cut into cubes.  Save the other half for another meal ūüôā 

   Have a saut√© pan with 1 tbsp EVOO heated to medium and add in your onions and a pinch each of kosher salt and sugar.  Allow to cook down and caramelize while stirring occasionally.  Also add the squash to a baking sheet, drizzle with EVOO and top with a pinch of salt & pepper.  Transfer this to the oven and roast for 20 minutes, till tender, while your onions are saut√©ing. 

   Once these are both finished cooking, transfer to seperate dishes and set aside.  *Keep your oven on that same 400 degrees for the pizza, add in either a large baking sheet or a pizza stone to heat up while you finish prepping.

In the same pan you cooked the onions down in, now add in the chicken sausage and cook through…typically about 6 minutes per side.  Once the sausage is finished, set aside and allow to cool & rest before you slice. 

   While the sausage is resting, you can now rinse and tear up the kale (if needed) and thinly slice your apple.  You should have all of the toppings prepped at this point. 

Optional:  Crisped Sage, heat 2 tbsp EVOO in pan to medium heat.  Add in a couple sage leaves and cook for about 20-30 seconds on each side.  Immediately take out and transfer to a paper towel.  You’re done! 

   It’s pizza assembly time!!  Roll out the dough to your desired shape..Don’t worry about that perfect circle here.  I think a roundish square works and is rustic and charming.

After I rolled out my dough, I carefully placed it onto a piece of parchment paper coated in cornmeal (optional).  Brush EVOO ALL over the dough top and sprinkle the with minced garlic (if your crazy like me, earlier in the prep heat up  EVOO in a pan, add the garlic to it and immediately take off the heat and set aside for this.).  

 After the dough has been brushed with EVOO and minced garlic, we’ll start layering the toppings.  It goes like this:  Caramelized onions and any drippings first, the kale leaves, the roasted butternut squash, the Apple chicken sausage (now sliced), then the Apple slices.  Top this all with shredded cheddar cheese and a sprinkle of Bleu cheese crumbles. 

  

  

  

So I used a large preheated baking sheet (upside down) as my base, and carefully lifted the parchment paper topped with the loaded up pizza onto it.  *careful that baking sheet is hot!!  Transfer to the 400 degree oven and bake for 20 minutes, till cheese is melted and crust is browned. 

 When time is up, remove the pizza and drizzle with the honey all over the top and crisped sage. Allow to rest for 5 minutes.  We prefer ours with a small salad and a good bottle of hard cider!  Enjoy! 

   

Turkey, Brie & Apple Pockets

The options of fillings on these are limitless and trust me..I’ve tried a few, even breakfast. ¬†However,…..nothinnggg that I’ve found and tried beats this one. ¬†These are knock your socks off good!! ¬†Did I just sound old there?? ūüėČ

This is barely even considered ‘cooking’, besides the fact that you have to turn on your oven for 20minutes. ¬†The great thing is no one will be the wiser. ¬†This tastes like a picnic at the park or fancy bistro fare. ¬† It’s kind of impressive.

The Starting Lineup

  • 2 cans crescent roll dough
  • 1/2 lb quality, deli turkey breast, thin slices
  • 8oz of Brie cheese, 8 thin slices
  • 1-2 apples, thin slices
  • 2 Tbsp spicy brown mustard
  • 2 Tbsp honey
  • 1 Tbsp cinnamon, plus more for dusting
  • 1 egg¬†

Preheat your oven to 375 degrees. ¬†Line two baking sheets with parchment paper or lightly spray. With the first roll of crescent dough, which I have my husband open due to my irrational fear of them ‘popping’ open (hell, I’d even walk to a neighbor before I opened one of those alone), start taking the precut triangles apart. You will place 4 on each baking sheet. ¬†However, first you must stretch them to literally double in size. ¬†You can either gently pull and press with your fingertips or lightly flour and use a rolling pin or wine bottle. ¬†¬† Now with 4 dough triangles on each sheet, let’s cut them apples! ¬†I have no rhyme or reason to how I cut them, but I just like them in thin slices. ¬†I also prefer to leave the skins on. ¬†Do what you wish..¬† After your apple(s) have been sliced, just toss in the spicy brown mustard, the honey and the cinnamon. ¬†Mix well…these are weirdly delicious. ¬†Like seriously..¬† ¬†¬† While my apples are soaking up that sweet & tangy concoction, I slice the Brie cheese, thinly as well! ¬† Assembly time!!! ¬†Take 1-2 slices of your turkey (I’m sure any turkey would work here, but I honestly use our grocers REAL oven-roasted, sliced at a 1 or 2..it’s way, way better than Boars Head, etc even!) and lay lengthwise on your dough. ¬†Follow that with 3-4 Apple slices and your Brie Cheese.¬† ¬†¬† ¬† With your second can of crescent dough, do the same as above. ¬†Carefully press or roll out till doubled. Make an egg wash with the 1 egg and a splash of water. ¬†Beat together till lightly frothy. Lay each of the 8 extra dough triangles overtop your assembled “pockets”. ¬†This is where you realize how great it is to thinly¬†slice all of your ingredients. ¬†Press each side together and crimp with a fork. ¬†Do not worry AT ALL about it looking pretty, you know I like things rustic! ¬†Also, if you have any tears on the top, you can always mend it with a bit of extra dough from the corners or just let that gooey Brie ooze right on out!¬† Brush the tops and crimped edges with the egg wash you just made. ¬†This will make a beautiful golden crust and keep it slightly crisp.¬† Bake these for 12-15 minutes till beautifully browned! ¬†They’re best served straight out of the oven or at room temperature…just be careful because that cheese is hot! ¬†These are soooooo good!!!¬†

Brown Sugar & Apple Pancakes

Tomorrow being Sunday, my official lazy brunch day, is the best time to make these!  Given there is fresh fruit and an oil substitute, you can feel somewhat healthy when eating these or feeding them to your kiddos.  They’re not overly sweet but will remind you of a deep dish apple pie.  Enjoy!

The Starting Lineup

  • 1 Red Apple, your choice
  • 1 cup All Purpose Flour, leveled
  • 1 large Egg
  • 1 cup Milk
  • 1 1/2 Tbsp Brown Sugar
  • Dash of cinnamon
  • 2 tsp BakingPowder
  • 1/2 cup Applesauce
  • 1 tsp Vanilla Extract (optional)
  • 3/4 tsp Salt

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Preheat the oven to 200degrees.  Cut your apple into bite size chunks and place in a Saranwrap covered bowl.  Put the apple filled bowl into the microwave for about 2 minutes until softened.  Set aside.

In large bowl, sift together all of the dry ingredients.  In another bowl, add together the milk, egg, applesauce & vanilla.  Slowly incorporate the dry ingredients into the wet ingredients.   Pour the softened apple chunks into the batter and carefully mix in.  You don’t want to overmix the pancake batter, some small lumps are ok.ÔĽŅ

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Heat a nonstick pan or buttered griddle to medium heat.  I, personally, like to spray my pan with extra nonstick spray between pancakes.  Cook each pancake about 2-3 minutes, until tiny bubbles form on the top.  Carefully flip over to the other side and cook for another 1-2 minutes.  Transfer these pancakes to an oven safe plate or baking sheet and place in the warmed oven till brunch time!

*These pancakes take on a darker color than normal due to the brown sugar.  Serve with warmed REAL Maple Syrup , extra softened apple chunks and a dollop of apple sauce!

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