Maple Apple Pork Chops Recipe

Print Save Maple Apple Pork Chops Recipe Embed Ingredients 4 Boneless Pork Chops 1/4 teaspoon Salt, or more to taste Black Pepper, to taste 1 tablespoon Oil 1 Yellow Onion, cut into thin wedges 1 Red Onion, cut into thin wedges 2 Apples, cored and cut into thin slices 1 teaspoon Dried Thyme 1 teaspoon Dried Rosemary 1/2 tablespoon Apple Cider Vinegar 1/3 cup White Wine 1 1/2 cups Chicken Stock 1 tablespoon Prepared Yellow Mustard 2 tablespoons Pure Maple Syrup, or more to taste 1 tablespoon Cold Butter Directions Brown the pork: Season one side of the chops with salt and pepper. Heat the oil in a large skillet over medium-high heat. Place the pork, seasoned side down, into the hot pan. Season the other side while the pork is browning, about 1-2 minutes. Flip and brown the other side. Remove the meat from the pan and cover on a plate. Cook the onions and apples: Reduce the heat to medium. Add both onions and the apples to the pan. Season with the herbs and salt and pepper. Cook for a minute, then stir in the apple cider vinegar. Cook until starting to soften, about 3 more minutes. Deglaze the pan: Increase the heat to medium-high. Once the pan is sizzling hot, pour in the white wine, scraping the browned bits off the bottom of the pan. Add the chicken stock and bring to a boil, then cook until the sauce has reduced by half, about 4-5 minutes. Finish the dish: Stir the mustard and maple syrup into the sauce. Place the pork back into the sauce and finish cooking for 2-3 minutes or until the meat is done. Stir in the butter and serve immediately. Notes Use firm apples for best results. Recommended Le Creuset Skillet Lodge Cast Iron Skillet Misen Chef's Knife Dreamfarm Clongs via Food Fanatic http://ift.tt/2lupKW2 Food Fanatic

Bruschetta Chicken Baked Pasta Recipe

Print Save Bruschetta Chicken Baked Pasta Recipe Embed Ingredients 2 cups Cavatappi Pasta 1/2 teaspoon dried garlic granules 1 teaspoon Dried Onion Flakes 1/2 teaspoon Dried Basil 1/2 teaspoon Dried Oregano 1/2 teaspoon Dried Parsley dash of Crushed Red Pepper Flakes 1 tablespoon Roasted Garlic & Herb Seasoning, plus 1 teaspoon, divided 4 Plum Tomatoes 1 cup Water 3/4 cup White Wine 3 Chicken Breasts, frozen 2 tablespoons Olive Oil 1/2 Lemon, juiced and zested Directions Preheat the oven to 400°F In a 9x13-inch glass-baking dish place the pasta and all spices plus 1 tablespoon of roasted garlic & Herb seasoning. Chop tomatoes and place with pasta. Add water and white wine. Mix well then add frozen chicken breast. Drizzle olive oil on top then sprinkle with remaining 1 teaspoon roasted garlic & Herb seasoning. Place foil on top and bake for 50 minutes until the internal temperature of the chicken is 165°F and pasta is al dente. Once done, sprinkle lemon zest and juice over the chicken and pasta dish. Divide evenly among plates and enjoy. Notes : You can cook this with fresh chicken breast just reduce the time by 10-15 minutes. Recommended Pyrex Baking Dish - 4.8 Quart Misen Chef's Knife KitchenIQ Better Zester Dreamfarm Chopula via Food Fanatic http://ift.tt/2zQmqJW Food Fanatic

Queso Fresco Enchiladas Recipe

Print Save Queso Fresco Enchiladas Recipe Embed Ingredients 1 cup Enchilada Sauce, about 1 can 8 Corn Tortillas 2 1/2 cups Queso Fresco, crumbled (10 ounces) Oil, for frying For the Toppings: Chopped Onion Fresh Cilantro Shredded Lettuce Sour Cream Directions Warm the enchilada sauce in a small saucepan over low heat. In a small frying pan, add oil to coat bottom of pan and warm over high heat until hot and shimmering, about 2-3 minutes. Using tongs, dip 1 tortilla in oil for 5 seconds, flip tortilla over and heat for another 5 seconds. Remove from oil and drain well on paper towels. Repeat with remaining tortillas. One by one, dip tortillas in enchilada sauce, insuring that both sides are coated. Place about 1/4 cup of cheese in center of tortilla and roll up like a taquito. If desired, place on a heat-proof plate and keep warm in oven at 250°F while filling and rolling remaining enchiladas. Serve immediately with desired toppings.   Recommended Le Creuset Skillet Dreamfarm Clongs KitchenIQ V-etched Container Grater Le Creuset 3-quart Stainless Steel Saucepan via Food Fanatic http://ift.tt/2BS2nN4 Food Fanatic

Peanut Butter & Jelly Sweet Rolls Recipe

Print Save Peanut Butter & Jelly Sweet Rolls Recipe Embed Ingredients For the Rolls: 2 3/4-3 1/4 cups All-Purpose Flour 1/4 cup Granulated Sugar 1 1/4 ounce packet Active Dry Yeast, For the Rolls 1 teaspoon Salt 1 cup Whole Milk, For the Rolls 6 tablespoons Butter, melted 1 Egg For the Filling and Topping: 1/2 cup Granulated Sugar 1/4 cup Butter, softened 1/3 cup Heavy Cream, plus 2 tablespoons (divided) 1/3 cup Creamy Peanut Butter 2 tablespoons Brown Sugar 2 tablespoons Honey 3/4 cup Strawberry Jam, or your favorite preserves, divided 2 cups Powdered Sugar Directions In a large mixing bowl fitted with a dough hook, combine 2 3/4 cup flour, sugar, yeast, and salt. In a small microwave-safe bowl, heat milk at 30 second intervals until it's approximately 120-130°F. Add milk and melted butter to the dry ingredients in the mixing bowl, and beat until just combined. Add egg, beating until just combined. Add enough remaining flour to form a soft, sticky dough. Beat for 2-3 minutes, or until smooth and elastic. If not using a dough hook, knead by hand on a lightly floured surface for 6-8 minutes, or until smooth and elastic. Place dough in a greased bowl, turning once to grease the top. Cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour. Punch down dough, and turn out onto a lightly floured surface. Roll into a 12x10-inch rectangle. In a medium bowl, stir together sugar, butter, 1/3 cup cream, peanut butter, brown sugar, and honey until smooth. Spread half of filling (eyeball it) to within 1/2 inch of edges. Spread 1/2 cup jam over filling. Roll up jelly-roll style, starting with the long side, and pinch seam to seal. Spray a 13x9-inch baking pan with non-stick spray. Cut dough into 12 even slices. Arrange in baking pan. Cover with plastic wrap, and let rise in a warm place for 30 minutes. Meanwhile, preheat the oven to 325°F. Bake for 25-30 minutes, or until golden brown. In a small mixing bowl, beat remaining filling and remaining cream with powdered sugar. Spread over warm rolls. Garnish rolls with remaining 1/4 cup jam. Serve warm. Recommended Cuisinart Stainless Steel Mixing Bowls KitchenAid Stand Mixer 360 Bakeware Baking Pan Source: Adapted from Taste of Home via Food Fanatic http://ift.tt/2ldm7Ex Food Fanatic

French Onion Skillet Beef Casserole

Print Save French Onion Skillet Beef Casserole Recipe Embed Ingredients 2 teaspoons Olive Oil 1 Onion, sliced 1 pound Ground Beef 1/2 teaspoon Salt 1/4 teaspoon Black Pepper 2 cloves Garlic, minced 1 tablespoon Worcestershire Sauce 16 ounces Orzo Pasta 32 ounces Beef Broth 1 teaspoon Fresh Thyme 1 teaspoon Fresh Rosemary 1 cup Gruyere Cheese, shredded 2 tablespoons Melted Butter 1/2 cup Bread Crumbs Directions Heat oil in a large deep skillet over medium heat. Add the onion slices and cook for 10 minutes, stirring often. The onions are ready when they turn golden in color and are very soft. Remove the onions and set side. Add beef to the same skillet. Brown the beef and season with salt and pepper. Stir in garlic and Worcestershire sauce. Add dried orzo. Return onions to the pan and add the beef broth and fresh herbs. Reduce heat to medium, low, cover and cook mixture for 10 minutes or until the pasta is al dente and the liquid has absorbed. Sprinkle Gruyere over the top of the casserole. In a small bowl, stir together the melted butter and the breadcrumbs. Sprinkle breadcrumbs over the top of the skillet and place under the broiler until the breadcrumbs are slightly toasted and the cheese is bubbly. Recommended Le Creuset Skillet Wusthof Santoku Knife - 5 inch Le Creuset Revolution Spatula via Food Fanatic http://ift.tt/2lgEyaQ Food Fanatic

Restaurant Style Mexican Rice Recipe

Print Save Restaurant Style Mexican Rice Recipe Embed Ingredients 1 cup Basmati Rice 1 tablespoon Olive Oil 1/2 cup Diced Onion 1 Jalapeño, minced 2 large clove Garlics, minced 1/2 cup Chopped Bell Pepper 2 teaspoons Chili Powder 1 teaspoon Paprika 1 teaspoon Ground Cumin 1/4 teaspoon Cayenne Pepper 1 tablespoon Tomato Paste 2 cups Vegetable Broth, or water 1/2 teaspoon Mexican Oregano 2 tablespoons Chopped Cilantro, optional Directions Rinse and soak the rice in water for 20 minutes. In a large pan, heat the oil over medium to high heat. Lower the heat to medium, and add the onions and sauté until soft. Add the jalapeños, garlic and bell pepper and cook for another 2-3 minutes. Stir in the chili powder, paprika, cumin, cayenne to the pan. Next add the tomato paste and then the well drained rice. Sauté for 2-3 minutes. Add the broth and oregano, and salt to taste. Being the mixture just a boil, set the heat to low, and cover for 15-20 minutes. Remove the rice from the heat and fluff with a fork. Garnish with cilantro and serve.  Recommended Le Creuset 3-quart Stainless Steel Saucepan Cuisinart Stainless Steel Mixing Bowls Misen Chef's Knife Le Creuset Revolution Spatula via Food Fanatic http://ift.tt/2DhDjiH Food Fanatic

Saxe-Coburg Soup Recipe

Print Save Saxe-Coburg Soup Recipe Embed Directions To a large saucepan, add the butter over medium heat. Add the onion and sauté until softened. Add the potatoes, stock, sugar, Brussels sprouts, salt and pepper. Bring to a boil and simmer for 15 minutes until the sprouts are tender. Use an immersion blender, add to a blender or food processor to blend smooth. Return to the pan and stir in the cream, ham, sherry and taste for seasoning, add more salt if needed. Serve warm. Recommended Misen Chef's Knife Cuisinart CSB-77 Smart Stick Hand Blender Le Creuset 7-quart Stainless Steel Stockpot Le Creuset 6.75 Qt French Oven via Food Fanatic http://ift.tt/2l9Lczq Food Fanatic

Peppermint Bark Cream Puffs

Print Save Peppermint Bark Cream Puffs Recipe Embed Ingredients For the Filling: 1 3.9 ounce box White Chocolate Instant Pudding Mix 1 1/2 cups Cold Milk 1/4 teaspoon Peppermint Extract 12 ounces Whipped Topping For the Ganache: 1/2 cup Semisweet Chocolate Chips 1/4 cup Heavy Cream 1 tablespoon Light Corn Syrup For the Cream Puffs: 1/2 cup Salted Butter, 1 stick 1 tablespoon Granulated Sugar 1 cup Water 1 cup All-Purpose Flour, plus 1 tablespoon 4 large Eggs, whisked Small Candy Canes, crushed, for garnish Directions Prepare filling: In a large glass bowl, whisk together pudding mix, milk, and extract until soft set, about 4 minutes. Fold in whipped topping and refrigerate until thickened. Prepare ganache: In a microwave-safe bowl, heat chocolate chips and heavy cream, stopping to stir every 30 seconds until smooth. Stir in corn syrup and set aside to cool to room temperature. Prepare cream puffs: In a medium saucepan, heat butter, sugar, salt and water over medium heat until the butter is melted. DO NOT BOIL. Add all the flour and stir until it forms a stiff batter. Keep stirring until the mixture starts to look more like a dough. Keep stirring for several minutes until it becomes matte and leaves a film on the bottom of the pan. Transfer dough to the bowl of a stand mixer. Mix on medium low for one minute. Add the whisked eggs gradually. Once they've all been added, change the mixer speed to medium high and beat just until dough is glossy. Using a pastry bag with a 1 inch round tip (you could also just cut a wide opening), pipe puffs that are a couple inches tall and a few inches wide onto prepared baking sheet. Bake for about 15 minutes, until the pastries start to turn golden brown, then turn oven down to 325 and continue baking until they are entirely brown. Remove and poke a small hole in each pastry to let steam escape. Let cool completely on the pans set on wire racks. When ready to serve, assemble cream puffs: Cut the tops off the cream puffs and fill with white chocolate peppermint filling. Top with cream puff top, crushed peppermint candies, and chocolate ganache. Recommended OXO Good Grips 9-Inch Whisk Cuisinart Stainless Steel Mixing Bowls Le Creuset 3-quart Stainless Steel Saucepan Le Creuset Revolution Spatula Source: Choux pastry adapted from Flour by Joanne Chang via Food Fanatic http://ift.tt/2BW7jBl Food Fanatic