2019 Apple Cider Dry Base

If you prefer a drier cider, this base will be a great go-to. This recipe can also be used as a base for other flavor combinations.

Quantity this makes: 362 oz.

Ingredients:

  • 13 gallons fresh cider
  • 1 gallon fresh crab apple cider
  • 3 cups brown sugar
  • 5 Tbsp yeast nutrient
  • 2 1/2 Tbsp Energizer
  • 4 campden tablets
  • Yeast Type: Premier Blanc
    • See instructions for yeast starter

Starting Information:

Starting Gravity: 1.042 Added Sugar: 3 cups brown sugar Corrected Gravity: 1.050 pH Adjustment: 3.2

Method:

  • Add cider and ingredients to carboy and airlock overnight.
  • Make yeast starter
  • Add yeast 24 hours later
  • Base was divided for sub-batches for other flavoring. Remaining dry base was bottled. 50 grams of sugar added for bottle carbonation. S.P. 1.005

Racking:

  • Batch started on 10/13 – Gravity: 1.010
  • Racked on 11/12 – Gravity: 1.000, pH: 3.2

Bottling

  • Bottled on 12/7
  • Gravity: 1.000
  • pH: 3.2
  • Final Alcohol Percentage: 6.5%

Pork Tenderloin w/ Mustard Sauce

This recipe was originally featured on Savory Tooth.

Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes

Pork Tenderloin w/ Mustard Sauce

Ingredients:

  • Pork Tenderloin (recommend pre-seasoned/marinated) (about 1.5 lbs)
  • 1 Tbsp oil
  • For Sauce:
    • 1/2 cup heavy cream
    • 1/4 cup grated Parmesan
    • 1 Tbsp Dijon mustard
    • 2 Tbsp butter

Instructions:

  1. Preheat oven to 375 degrees.
  2. Season pork tenderloin with your preferred seasonings or marinade (if you have not chosen a pre-seasoned tenderloin).
  3. Heat cast iron skillet over medium-high heat. Spread oil over the bottom of the skillet once heated and sear the top and bottom of the pork until well-browned (about 4 minutes per side).
  4. Insert a meat thermometer into the center of the tenderloin and bake until meat is cooked through (reaching 145 degrees).
  5. Transfer pork to a cutting board and let it rest as you prep the sauce.
  6. Add all sauce ingredients to small saucepan over medium heat. Stir until butter and cheese are melted and simmer until it thickens (about 5 minutes).
  7. Slice the pork and sizzle sauce on top.

Tips & Tricks:

  • Seriously, let the pork rest for at least 5 minutes before cutting it so it stays nice and juicy.
  • I recommend serving the tenderloin with a side of mashed potatoes and vegetables.
  • This mustard sauce is really good. I double the recipe so I have extra to generously put over the potatoes. Make mashed cauliflower if that’s what it takes to justify the amount of sauce you pour over them but I won’t judge you.

Oatmeal Cookies (with Options!)

This recipe was adapted from All Recipes and can be regular chocolate chip oatmeal cookies or tweaked with other delicious combinations.

Prep Time: 15 minutes Cook Time: 15 minutes (per sheet) Total Time: 30 minutes (+ chilling time)

Makes: 2 dozen cookies worthwhile size cookies

Oatmeal Cookies w/ White Chocolate Chips & Dried Tart Cherries

Ingredients:

  • 1 cup butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 3/4 cup all-purpose flour (210 g)
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 cups old fashioned oats
  • Add In’s –
    • 1 cup semisweet chocolate chips or M&M’s
    • 2/3 cup white chocolate chips & 2/3 cup dried tart cherries
    • Aim for about 1 – 1.5 cups of add-in’s

Instructions:

  1. In your stand mixer, cream together softened butter, brown sugar, and white sugar until smooth and fluffy (about 4 minutes).* Beat in eggs one at a time, then stir in vanilla.
  2. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended.
  3. Mix in the oats and other add-ins you’ve chosen.
  4. Put the cookie dough mixture into the fridge for 30 minutes before baking.**
  5. Preheat oven to 325 degrees F
  6. Drop by heaping spoonful onto parchment paper lined baking sheets
  7. Bake for 12-15 minutes. The cookies should be mostly set with a bit of wobble left in their centers. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. If you are baking two sheets of cookies at once, I recommend using convection bake if possible and still rotating the sheets at about 7 minutes.

Tips & Tricks:

  • *Really take your time creaming together butter and sugar. It should be light and fluffy before you start mixing in other ingredients because you don’t want to overmix the batter later (resulting in flat cookies). It is said that bakers often undermix their butter and sugar and overmix their flour. Mix in the dry ingredients until just incorporated.
  • **Waiting the extra 30 minutes before putting the dough into the oven will give time for the butter in the mixture to firm up again. Putting the cookies right into the oven after mixing will result in flat, wide-spread, lacy cookies. Keep the dough in the fridge between batches if having to bake in multiple rounds.
  • Wait the 5 minutes before transferring warm cookies to wire racks because they will be fragile right out of the oven. Cookies should be mostly cooked through, but not totally solid as they will continue to firm up while cooling. Don’t leave them to cool completely on the baking sheet though, they can be difficult to get off once cool.
  • These cookies freeze really well so stash some away to enjoy later 🙂 Cookies should be able to last a couple months in the freezer in a proper container or freezer Ziploc bag.

Chickpea Wrap w/ Feta Spread

This recipe was originally featured on Plated Cravings. We have adapted it for several days-worth of lunches.

Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes

Ingredients:

Chickpea wrap with feta spread
  • 2 15 oz cans Chickpeas
  • 2 gloves garlic, minced
  • 1/2 yellow onion finely diced or 2 shallots
  • 1-2 Tbsp chopped parsley
  • 1 cup cherry tomatoes, cut into quarters
  • 2 Tbsp olive oil
  • 1/2 organic lemon (zest 1/2 o f the lemon before cutting for juice)
  • salt and pepper
  • Spinach
  • 5-6 oz crumbled feta cheese
  • 1 5oz container plain Greek yogurt
  • 1-2 Tbsp chopped cilantro
  • 1/4 tsp cayenne pepper
  • Whole wheat tortillas

Instructions:

  • Prep: Drain and rinse cans of chickpeas, finely dice 1/2 onion (or shallots), cut cherry tomatoes, chop fresh herbs, zest 1/2 of the lemon, cut lemon in half (reserve half for another dish)
  • Heat olive oil in a pan and saute onions and garlic for a few minutes. Add chickpeas, lemon zest, and lemon juice. Heat until warm and remove from heat. Add in tomatoes and parsley and season with salt and pepper.
  • Mix feta, yogurt, and cilantro. Season with salt, pepper, and cayenne pepper.
  • Spread the feta mixture on the tortillas. Arrange spinach, then top with chickpea mixture. Roll up and enjoy!

Pad Thai

This recipe was adapted from Peanut Butter Runner.

Shrimp Pad Thai with Broccoli

Ingredients:

  • Sauce:
    • 1/3 cup chicken broth
    • 2 Tbsp soy sauce
    • 3 Tbsp brown sugar
    • 3 heaping Tbsp peanut butter
    • 1 Tbsp fresh lime juice
    • 1 Tbsp white vinegar
    • 1 tsp Sriracha
    • 1/2 tsp ground ginger
    • 1 tsp minced garlic
  • Pad Thai
    • 6 oz rice noodles or 1/2 box thin spaghetti noodles (preferred)
    • 1 tsp olive oil
    • 1 large egg, beaten
    • 1 package chicken breasts, cubed or 1 lb shrimp
    • Optional: cooked broccoli florets
    • Optional: 1 15 oz can bean sprouts
  • Garnish
    • 1 additional egg per serving, over easy
    • chopped cilantro
    • chopped peanuts
    • lime wedges
    • Sriracha

Directions:

  • Whisk together sauce ingredients and set aside (try warming up the mixture slightly in the microwave if peanut butter is hard to mix in)
  • Cook noodles according to package instructions and set side.
  • Preheat skillet over medium heat and add oil. Cook chicken breast until browned and mostly cooked through.
  • Push chicken over to one side of skillet and pour the beaten egg into skillet and scramble.
  • Add the noodles, broccoli (or other vegetables), bean sprouts, and sauce to the skillet and cook over medium low heat until sauce thickens and coats ingredients (about 3-5 minutes).
  • In another skillet, cook eggs for topping and dress bowls with other selected toppings.

Good Eats Meatloaf

This recipe was originally featured on Good Eats (on Food Network).

Prep Time: 25 minutes Cook Time: 45 minutes Total Time: 1 hr 10 minutes

Ingredients:

Good Eats Meatloaf
  • 6 oz garlic-flavored croutons
  • 1/2 tsp ground black pepper
  • 1/2 tsp cayenne pepper
  • 1 tsp chili powder
  • 1 tsp dried thyme
  • 1/2 onion, roughly chopped
  • 1 carrot, peeled and broken
  • 3 cloves garlic
  • 1/2 red bell pepper
  • 18 oz ground chuck
  • 18 oz ground sirloin
  • 1 1/2 tsp kosher salt
  • 1 egg
  • For the glaze
    • 1/2 cup ketchup
    • 1 tsp cumin
    • Dash Worcestershire sauce
    • Dash hot pepper sauce
    • 1 Tbsp honey

Directions:

  1. Heat oven to 325 degrees F.
  2. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
  3. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan on the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
  4. Combine the ingredients for the glaze. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Tips & Tricks:

  • We used a red onion as we needed the other half for an upcoming recipe.
  • We made our own croutons from leftover french bread that I brushed with garlic and olive oil and baked in the oven until toasted.
  • To get the meatloaf out of the loaf pan, run a spatula around the sides of the pan so it doesn’t stick when you flip it over.
  • Let the meatloaf rest for 5 minutes after coming out of the oven.
  • If you’re not a big cumin fan, take the amount down a notch in the glaze. It is a strong flavor as currently written.

Spinach Ricotta Brunch Bake

This recipe was originally featured on Jo Cooks.

Prep Time: 15 min Cook Time: 1 hr 20 minutes Total Time: 1 hr 35 minutes

Ingredients:

Spinach Ricotta Brunch Break
  • 2 sheets puff pastry
  • 6 eggs, beaten
  • 1 cup ricotta cheese
  • dash hot sauce (optional)
  • 1 cup spinach, chopped
  • 6 slices bacon, cooked, chopped
  • 1 1/2 cups cheddar cheese, shredded
  • 1 medium red bell pepper, chopped

Directions:

  • Preheat oven to 400 degrees F. Spray a 9-inch springform pan with cooking spray.
  • Carefully unfold the thawed puff pastry sheets. Roll one of them out to an 11″ square, then roll the other to a 12″ square. Use the 12″ sheet to line the bottom on your pan.
  • Lightly beat the eggs and reserve 1 Tbsp. Mix the rest of the eggs in with the ricotta, hot sauce, and spinach. Layer half of the ricotta mixture on the puff pastry in the pan, then half of each of the bacon, cheese, and pepper. Repeat with the remaining ingredients.
  • Cover everything with the remaining puff pastry and fold the edges in to secure the filling. Brush the pastry with your reserved Tbsp of egg and bake for about 1 hour and 20 minutes or until the pastry is golden brown.
  • Let it cool in the pan for 10 minutes, then run a butter knife around the edges to loosen them. Cut into slices and serve.

Tips & Tricks:

  • If using frozen spinach, thaw it out and drain it well before using.
  • I prepped this dish the night before serving this. It did take 15-20 minutes additional bake time.

Au Gratin Potatoes

This recipe was originally featured on Food Network.

Prep Time: 15 minutes Cook Time: 1 hr 15 min Total Time: 1 hr 30 min

Ingredients:

Au Gratin Potatoes
  • 1/3 cup unsalted butter, softened
  • 1 1/2 lb Idaho potatoes, peeled and cut into 1/4 inch-thick slices (Tip: I recommend using a mandolin. If your mandolin doesn’t let you adjust the thickness of the slices, adjust cook time as needed (thinner = faster cook time)
  • 1/2 cup grated Gruyere
  • 1/2 cup grated Parmesan
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/8 tsp paprika

Directions:

  • Preheat oven to 350 degrees.
  • Butter 1 1/2 quart baking dish with 1 Tbsp of the softened butter
  • Arrange a layer of potatoes in the baking dish and sprinkle some of the cheese over them Continue layering potatoes and cheeses until you’ve used them all, ending with a layer of potatoes.
  • In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with paprika.
  • Bake for 1 hr to 1 hr 15 minutes or until the potatoes are tender and golden brown on top. Let stand 5 minutes before serving.

Pesto Chicken with Corn & Bean Salsa

This recipe was adapted from Chelsea’s Messy Apron.

Note: this recipe requires time for marinating (30 min up to 8 hours).

Prep time: 20 minutes (+ marinating time) Cook Time: 10 minutes Total Time: 30 minutes

Ingredients:

Pesto Chicken Couscous Bowl with Avocado & Corn Salsa
  • Chicken
    • 1 package chicken breasts
    • Salt
    • 1 cup buttermilk
    • 1 Tbsp lemon pepper seasoning
    • 1 Tbsp olive oil
  • Bean and Corn Salsa
    • 1 can (15 oz) cannellini beans, drained and rinsed
    • 1 bag frozen sweet corn
    • 1-2 large avocado, pitted, pealed, and chopped
    • 2/3 cup cup sun dried tomatoes packed in oil + 1 Tbsp oil from the jar, julienne cut
    • 2 Tbsp fresh basil, chopped
    • 1 large lemon (3 Tbsp juice)
  • Bowls
    • 2 cups couscous
    • 2 cups chicken or veggie stock
    • 1 container (7 oz) canned basil pesto
    • 2 Tbsp lemon juice (from concentrate or another lemon)

Directions:

  • Chicken Prep:
    • Place a sheet of saran wrap over chicken breasts and use meat tenderizer to pound them to about 1/2 in thickness.
    • Place the chicken in a gallon-sized bag and add buttermilk to marinate.
    • Place in fridge for 30 minutes up to 8 hours.
    • When done marinating, remove from buttermilk, pat dry, and lightly sprinkle both sides with salt and lemon pepper seasoning.
    • Heat cast iron skillet over medium high heat. Add oil, and cook chicken breasts until internal temperature reaches 165 degrees. (Tip: Let the cast iron pan heat up first before adding oil so the oil doesn’t soak into the pan and it will splatter less while cooking. Don’t constantly flip the chicken, let it get a good sear on each side.) Finish with a bit more lemon pepper seasoning.
    • Rest the chicken on a cutting board 5-10 minutes before cutting so it can reabsorb its juices.
    • Slice chicken after it has rested.
  • Bean and Corn Salsa
    • In a medium sized bowl, combine the drained and rinsed beans, avocado, sun-dried tomatoes, oil from the tomatoes, chopped basil, juice from the lemon, and salt and pepper to taste.
    • For the corn: Add 1.5 Tbsp butter to cast iron skillet and roast corn. It will absorb the flavors from the chicken and give it a better texture. Add roasted corn to the salsa.
  • Couscous
    • Cook the couscous according to package directions.
    • When done, fluff, and mix in the pesto and additional lemon juice.
  • To build:
    • Layer bowls with couscous, salsa, chicken with additional basil or lemon wedge if you wish.

Egg Roll in a Bowl

This recipe was originally featured on 40 Aprons.

Egg Roll in a Bowl

Ingredients:

  • Egg Roll in a Bowl:
    • 2 Tbsp sesame oil
    • 6 green onions, slices, green and white parts divided
    • 1/2 cup red onion, diced
    • 5 cloves garlic, minced
    • 1 lb ground pork
    • 1 tsp fresh grated ginger (or 1/4-1/2 tsp dried ginger)
    • 1 8-oz can water chestnuts
    • 1 Tbsp sriracha
    • 14-oz bag coleslaw mix (traditional cabbage or your favorite mixture)
    • 3 Tbsp soy sauce
    • 1 Tbsp rice wine vinegar
    • 1/4 tsp white pepper
    • salt, to taste
  • Creamy Chili Sauce
    • 1/4 cup mayo
    • 1-2 Tbsp sriracha
    • salt, to taste

Instructions:

  • Heat sesame oil in a large skillet and place over medium heat.
  • Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onions begin to soften (about 5 minutes).
  • Add ground pork, ginger, water chestnuts, and 1 Tbsp sriracha, and cook until pork is browned, broken up, and cooked through (about 7-10 minutes).
  • Add coleslaw mix, soy sauce, rice wine vinegar, white pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender (about 5 minutes).
  • Meanwhile, in a small bowl, whisk together mayo, sriracha, and salt to taste.
  • To plate: dish up egg roll mixture in bowl and drizzle chili sauce over the bowl. Garnish with green parts of green onion.
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