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Crock Pot Pork and Sauerkraut with Apples

Whether you are making a traditional New Year’s meal, or just a very hearty dinner, this easy Crock Pot Pork and Sauerkraut with Apples recipe is an east way to create a dinner that pleases.

Ingredients

  • 4-lb. pork boneless pork loin
  • 2-lb. sauerkraut
  • 2 apples, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • pepper, to taste

Instructions

  1. Brown the pork loin in a skillet.
  2. Layer sauerkraut, apple slices and onion slices in the bottom of crock pot.
  3. Top with browned pork loin.
  4. Season with pepper.
  5. Set crock pot on low and bake for 8 hours, or until pork is reaches 160 degrees.

Chef’s Chopped Veggie Salad with Turkey and Berries

This Chef’s Chopped Veggie Salad with Turkey and Berries recipe from Dole is the perfect way to eat healthy! If you have leftover turkey or chicken, this recipe is for you! It’s so easy to make. Just chop your lettuce, carrot, celery and radishes. Toss with your berries and add the turkey or chicken. Then munch down on a delicious veggie-filled meal!

Ingredients

  • 1 package DOLE® Chef’s Choice Tuscan Salad Kit
  • 1 DOLE Carrot, peeled and roughly chopped
  • 2 stalks DOLE Premium Celery Hearts, roughly chopped
  • 1/2 cup DOLE Radishes, roughly chopped
  • 1 cup DOLE Blueberries or Raspberries
  • 20 oz. cooked turkey breast or chicken breast

Instructions

  1. Prepare salad kit according to package directions, using 1 salad dressing packet.
  2. Add carrot, celery, radishes, and berries. Toss gently to coat
  3. Top salad with turkey or chicken

Merry Cherry Cherry Recipes

Cherries in the winter are sure to brighten anyone’s day! Buehler’s is happy to offer Cherries from Chile during December and January! A good source of vitamin C and potassium, cherries offer a small amount of vitamin A, iron, and calcium. One cup, about five ounces, of raw sweet cherries contains about 90 calories. Here are some cherry recipes, compliments of Cherries from Chile, for you to try! You’ll find Cherry Chocolate Chip  Muffins, Bourbon Cherries, Savory Cherry Jam, Cherry Fool and a great idea for a cheese and cracker tray with fresh cherries!

Cherry Chocolate Chip Muffins recipe

CHERRY CHOCOLATE CHIP MUFFINS

Ingredients

  • 2 2/3 cups flour
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, cubed and softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 3/4 cups plain fat-free or plain Greek yogurt
  • 1 1/4 cups fresh Chilean Cherries, pitted and chopped
  • 1 1/4 cups chocolate chips (about 6 ounces by weight)
  • Baking spray or paper liners

Instructions

  1. Preheat oven to 375°F.
  2. Line muffin tin with paper liners or spray with nonstick baking spray. In a large bowl, mix flour, cocoa powder, baking powder, baking soada and salt; set aside.
  3. Cream butter and sugars in a bowl using an electric mixer with paddle attachment, on medium speed until fluffy; about 3 minutes.
  4. Add eggs one at a time and vanilla Mix until well combined.
  5. Reduce speed to low; alternate flour mixture and yogurt until incorporated.
  6. Remove bowl from mixer, gently fold in cherries and chocolate by hand. Divide batter among muffin tins using a cookie scoop. Batter is very thick.
  7. Bake 15-20 minutes-rotating half way through. Test muffin by inserting skewer in the center. Skewer should come out clean.
  8. Let cool for 5 minutes before removing from pan.

 

Savory Cherry Jam recipe

SAVORY CHERRY JAM

Makes 1-1/2 cups

 

Ingredients

  • 4 cups fresh Chilean cherries, pitted and halved
  • 1/2 cup orange juice
  • 1 tablespoon chopped fresh thyme or 1/2 teaspoon dried
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 450 degrees F.
  2. Combine cherries, orange juice, thyme, paprika and salt in a 9×13-inch baking pan.
  3. Roast, stirring 3 or 4 times, until the cherries are starting to break down and the liquid has thickened, 35 to 45 minutes.
  4. Cool and store tightly covered in the refrigerator up to one week.
  5. Serve as a condiment on a cheese tray, with grilled pork or roasted chicken or inside a toasted cheese sandwich with provolone or cheddar cheese.

 

Cherry Fool recipe

FRESH CHERRY FOOL

Serves 4

 

Ingredients

  • 4 cups fresh Chilean cherries, divided
  • ½ teaspoon finely grated fresh lemon zest
  • 1-2 teaspoons sugar, depending on the natural sweetness of the cherries
  • zest of one small lemon
  • 2 cups chilled heavy cream (Greek yogurt is a nice alternative as well)
  • 2 teaspoon vanilla extract
  • 1 teaspoon light agave nectar or confectioner’s sugar
  • 4 sprigs of fresh mint

Instructions

  1. Remove pits from 1 cup of the cherries place them in a small food processor, with lemon zest and sugar. Blitz, then set sauce aside while you prep the rest of the dish.
  2. Save 4 of your prettiest whole cherries and set aside for garnish later. Remove pits from remaining cherries and slice into halves.
  3. Whip the cream, then add agave/sugar and vanilla. Taste and adjust flavor to your liking. (Keep in mind that if you’re working very sweet, ripe cherries you may not want to add any sweetener to the whipped cream.)
  4. Gently scoop and layer your whipped cream, cherry sauce and fresh cherries. Top each fool with a sprig of mint and a beautiful whole cherry. Serve right away or you can make the fools in advance, cover them with plastic wrap and refrigerate until dessert time.

Bourbon Cherry recipe

 

HOLIDAY BOURBON CHERRIES

Ingredients

  • 4 cups fresh Chilean cherries, left whole with stems intact
  • one cinnamon stick per jar
  • 1 1/2 -2 cups Bourbon
  • ½ cup genuine maple syrup
  • Zest of one orange, peeled into long, curling strips

Instructions

  1. Tightly pack your little gift jars with cherries and a cinnamon stick. Set aside.
  2. In a medium saucepan, combine bourbon, maple syrup and zest of one orange. Bring to a simmer and stir to integrate the ingredients.
  3. Pour hot bourbon mixture into each jar fully submerging the cherries. (If you find yourself in need of a little extra liquid, heat a little extra bourbon to top it off.)
  4. Cover each jar and keep it on the counter for 24 hours at room temp allowing the cherries to cure.
  5. Transfer jars to the refrigerator until use. The flavors will only deepen over time.
  6. Keep refrigerated and use within 1 month.
Note: A jar of these cherries makes a wonderful holiday gift. They are a delicious addition to any festive cocktail and are wonderful served over a bowl of vanilla ice cream!
Cherries and cheese tray

CHERRIES AND CHEESE AND CRACKERS

Sweeten your cheese and cracker tray with the addition of fresh cherries. It’s a real crowd pleaser!

Recipes compliments of Cherries from Chile

Egg & Sausage Casserole

Treat your family to a special breakfast treat! This breakfast casserole just has a few ingredients. It’s easy to stir up the night before so it’s ready to pop in the oven for an early morning meal. Just eggs, sausage and of course Mr. Dell’s hash browns or cubed potatoes. Add some cheddar cheese and milk and you’re done!

Perfect for Christmas morning – or any day of the year!

 

Ingredients

  • 8 cups Mr. Dell’s Potatoes (any variety)
  • 1 1/2 lbs bulk pork sausage
  • 9 eggs
  • 1 1/2 tsp dry mustard
  • 1 tsp salt
  • 1 1/2 cups shredded cheddar cheese
  • 3 cups milk

Instructions

  1. Fry, drain and crumble sausage.
  2. Mix all ingredients together with eggs and pour into a greased 9″x13″ pan.
  3. Cover and refrigerate overnight.
  4. Bake 1 hour at 350º F degrees.

Garlic & Rosemary Studded Strip Roast Recipe

With just a few basic ingredients, you’ll be able to “Wow” your guests with this Garlic and Rosemary Studded Strip Roast recipe. Rub with garlic and rosemary and salt, and refrigerate overnight. Then simply roast for approximately 1 1/2 hours.

Ingredients:

  • 1 (4 pound) Certified Angus Beef ® strip roast
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • 6 cloves garlic, split in half lengthwise
  • 8 fresh rosemary sprigs, cut about 1 1/2-inches in length
  • 1 tablespoon extra virgin olive oil
  • Additional kosher salt and freshly ground pepper to taste

Instructions:

  1. Mix minced garlic, dried rosemary and 1 teaspoon salt in small mixing bowl. Cut approximately 20 slits evenly spaced around roast, about 1-inch deep using a paring knife. Rub mixture evenly all over roast and refrigerate overnight.
  2. Preheat oven to 450ºF. Remove roast from refrigerator and wipe clean with a paper towel. Rub roast with olive oil and season all sides with additional salt and pepper to taste. Place fat side up, in roasting pan fitted with rack.
  3. Place roast in oven for 15 minutes. Remove from oven and reduce temperature to 325ºF. Insert halved garlic cloves and rosemary sprigs evenly into pre-made slits. Place roast back in oven and continue cooking about 1 1/4 hours, for medium doneness (135-140°F).
  4. Remove roast from oven, place on cutting board and loosely tent with foil. Allow to rest 15 minutes before slicing roast across the grain.

Spiralized Veggies Recipes to Try!

Spiralized veggies are such a hot trend – served hot or cold! Buehler’s makes cooking with these nutritional “noodles” easier than ever with our prepackaged spiralized zucchini, spiralized beets, spiralized butternut squash and spiralized yellow squash.

 

Benefits of Spiralized Veggies

There are lots of benefits of spiralizing! Here are just a few:

  • Spiralized veggies have far fewer calories than regular pasta.
  • Kids will be enticed to eat their veggies with these neat noodles.
  • They are gluten free.

 

Spiralized Veggie Recipes

Here are some exciting recipes for your spiralized veggies:

 


Spiralized Beet Salad with feta and bacon and tomatoesBEET NOODLES WITH TOMATOES, FETA AND BACON from Inspiralized

 

Butternut Squash Alfredo
CREAMY BUTTERNUT SQUASH ALFREDO PASTA from Joyful Healthy Eats

 

 

spiralizedveggieblogphotos3
PALEO BUTTERNUT SQUASH PASTA WITH BACON & BROCCOLI RABE from Paleo Running Momma

 

 

Spiralized beet salad
SPIRALIZED BEET SALAD from Fashionable Foods

 

 

Yellow squash with ricotta and grilled tomatoesYELLOW SQUASH WITH RICOTTA SALATA AND GRILLED TOMATOES from Inspiralized

 

 

Zoodle Pasta with Veggie Marinara & BaconZOODLE PASTA WITH MUSHROOMS AND ONION MARINARA AND BACON from Fit Foodie Finds

 

Find even more recipes on our SPIRALIZED VEGGIES Pinterest board.

 

Easy Baked Cod Recipe

Baking cod is so easy! Here’s a recipe to try. Add your favorite herbs and spices so it is just right for you and your family!

Easy Baked Cod

Dip cod in melted butter or margarine. Roll in Ritz Crackers crumbs. Place in baking pan and add a few tablespoons of water to the pan. Bake in a preheated oven at 450 degrees 10 minutes per inch of thickness, or until fish flakes easily.

Variation: Add a sprinkle of your favorite seasoning (herbs, Parmesan cheese, etc.) to the Ritz Crackers, or brush with Dijon mustard before coating with the crackers.

Easy Pot Roast Recipe

You can make this Easy Pot Roast! Start with a Certified Angus Beef English Roast…Cook it low and slow in a 300 degree oven for four hours to bring out the delicious flavor! Or pop it in a slow cooker on low for 6-7 hours. Here’s the recipe:

Easy Pot Roast

Ingredients:

  • 3 1/2 pounds Certified Angus Beef ®English roast
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon flour
  • 1/4 cup tomato paste
  • 2 cups beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 sprig rosemary

 

Instructions:

  1. Preheat oven to 300° F.
  2. Season roast heavily with salt and pepper. Heat oil in a Dutch oven. Sear roast for a couple minutes on each side over medium-high heat, until nicely browned. Transfer roast to large plate.
  3. Add onion and garlic to the pot, stirring over medium heat until onions are soft. Stir in flour and tomato paste, followed by stock and Worcestershire sauce. Stir and scrape browned bits from bottom of pot. Add roast back to pot, cover tightly and place in oven. (Optional: transfer roast and liquid to a slow cooker, cover and cook on low 6 to 7 hours until tender.)
  4. Cook for 3 hours, turn roast, add rosemary and cook approximately one more hour, until completely tender.
  5. Transfer roast to cutting board and tent with foil. Remove rosemary and, using a ladle, skim fat from liquid. Place Dutch oven on stovetop and bring contents to a boil.
  6. Slice roast against the grain or pull in bite-size pieces. Serve with reduced sauce.

 

Cheesy Potatoes recipe

Cheesy Potatoes Recipe

1 pkg. Ore-Ida Hash Brown Potatoes
1 Campbell’s Cream of Chicken Soup
2 cups Daisy Sour Cream
2 cups Shredded Kraft Cheddar Cheese
1 stick melted butter
1/4 c. finely chopped onion
1/2 teaspoon salt

Preheat oven to 350 degrees. Mix all ingredients together. Spoon into a greased 13×9 baking dish. Bake uncovered about 45 minutes.