I’m getting Fall fever, even if it is still 90 degrees here in Florida. I drank my first pumpkin beer this week, I’m going to get my fall decorations out this weekend and I made my first seasonal dinner. You can never go wrong with the combination of pork and apples so when I saw a recipe in my Tupelo Honey Cafe Cookbook for Root Beer Pork Chops with Apple Salsa I knew I had to try it. I loved the idea but made some changes to the recipes to fit my tastes.
Root Beer Glazed Pork Chops with Fresh Apple Salsa
4 Boneless Pork Loin Chops
1/4 c molasses
6 oz root beer
1 T oil
Combine Root Beer and Molasses in a ziplock bag or shallow dish add pork chops and refrigerate 4 hrs-overnight, turning occasionally. Heat oil in a large skillet over med high heat and add pork chops. Cook for 2-3 minutes or until seared with some dark brown coloring. Turn chops and repeat on the other side. Add remaining root beer mixture to pan with chops and bring to a boil. reduce heat to low and cover, cook for 4 more minutes or until desired doneness. ( use a meat thermometer if desired)
Fresh Apple Salsa
2 large crisp apples, (I used Fiji, Granny Smiths would be good also)
1/2 c chopped onion
1/4-1/2 t minced jalapeño pepper
1 T lemon juice
2 T honey
1/4 t salt
1 T chopped fresh parsley
add all ingredients to a bowl and stir, cover and refrigerate until ready to use. This makes more than needed for the pork chops, use the leftovers for wraps, chicken salad, or peanut butter would be great, or also as an accompaniment with a cheese plate or with cinnamon sugar pita chips.
I used to eat Corned Beef on St. Patrick’s Day because I had to, it was tradition. Now I eat it because I love it all thanks to one on my good friends. We were making copious amounts of Corned Beef and cabbage for a St. Patrick’s Day Party and she showed me how to make a delicious glaze for the beef that her family had made for years. It is so easy and simple, just 2 ingredients, brown sugar and Dijon mustard.
Easy Mustard and Brown Sugar Glazed Corned Beef
1 package corned beef brisket flat cut
seasoning packet from beef
Cook beef with seasoning packet as directed, usually about 3 hours on simmer (or all day in a slowcooker). Remove beef and place on cutting board, let cool slightly. Preheat oven to 375. coat meat on all sides with dijon mustard, then press brown sugar into meat. I used about 1/4 cup mustard and 3/4 c brown sugar.
Place in oven and cook until a golden crust forms on the beef, about 20 minutes.
Slice and serve. We had it this year with roasted cabbage and Bailey’s Mashed Potatoes
Hosting an Olympic themed party, try this cute and festive dessert, you may take home the gold.
Olympic Fruit Tart
2 packages of dry sugar cookie mix
1 80z tub Cool Whip
12 oz cream cheese softened
1 t vanilla extract
2 T sugar
1 cup apple jelly
about 1/2 c each of:
Raspberries, Blackberries, Pineapple, Blueberries, and Green Grapes
Mix up sugar cookie dough according to package directions, spread into a large rectangular cookie sheet sprayed with non stick spray. Cook for about 15 minutes or until cookie is golden brown. Remove from oven and let cool. Flip cookie onto a large flat board or platter (you can leave in pan if desired). To make frosting, combine cool whip, cream cheese, vanilla and sugar in a large bowl, I used my kitchen aid mixer with the paddle attachment, you could use a hand mixer or food processor. Beat about 4 minutes on high or until no longer lumpy. Spread on cooled cookie.
To make olympic rings use a small bowl and make circular indentations onto the frosting.
Use the fruit to make rings, Chop black berries and grapes in half, and pineapple into small pieces
Melt apple jelly in a small sauce pan over med/low heat and brush over tart with a silicone brush.
Put in refrigerator until ready to serve.
Well I have learned something, not all food looks as good as it tastes. Meatloaf is one of them. Dinner time at my house is as hectic as everyone else’s. I have a husband a two teen boys, they are always starving and waiting like vultures for dinner. I try to take pictures before, during, and after I am cooking, I wasn’t happy with this finished one of the meatloaf so I thought I will get another picture of it sliced on a plate after dinner, well I guess this meatloaf was good because there was none left when I went to get the second picture. Hope your family enjoys this as much as my boys did.
Chipotle and Lime Glazed Meatloaf
1 small yellow onion chopped
2 garlic cloves minced
1 1/2 – 2 lbs meatloaf mix (ground beef and pork mix sold at most grocery stores, or 1 lb ground beef and 1/2 pound ground pork)
2 chipotle chilis (canned in Adobe sauce) chopped
1/2 -3/4 c breadcrumbs
ground black pepper
Preheat oven to 375
Combine all ingredients in a large mixing bowl, form a loaf and place in a casserole dish ( I prefer this to a loaf pan so that you can glaze the sides and the top)
Chipotle Lime Glaze:
3 T ketchup
2T adobe sauce (from the can of chipotles)
1T lime juice
Mix together, spread evenly over sides and top of meat loaf
Bake for approximately 45 minutes, slice and serve
Shared on Justa’s Kitchen’s Fantastic Food Fridays 5/2/2012