CLASSIC Instant Pot Pork ShreddableTenderloin Roast

This is my go-to Pork Tenderloin Recipe.  I like the shreddable version rather than "sliced."  My boys in particular love this recipe!

image from Here

INGREDIENTS:

2 Coscto Tenderloin Roasts (set of two--1 package has 2 roasts)
1 tsp pepper
1 tsp salt

6 cloves fresh garlic, minced
1/8 c. Balsamic Vinegar
1/4 c. dried onion
1 TBS Rosemary (or 4 springs fresh)
1/4 cup water

DIRECTIONS:
1. Season each roast with the salt/pepper/garlic/dried onion.  Saute and sear (about 3 minutes on each side) each roast on two sides in instant pot with 1 TBS oil.  
2. Add 1/4 cup water and rosemary, seal with instant pot lid, then Pressure Cook 25-30 minutes depending on size of roasts. Turn instant pot off and allow for natural pressure release (adds to tenderness). 
3. Serve with your favorite side potato and vegetable side dishes!

The EASIEST No-Knead Artisan Bread

This recipe is VERY forgiving and and VERY low maintenance and VERY delicious!  The main trick is to just mix the dough the day or night before you want to eat it.

I usually double or quadruple this recipe.  It doesn't take much additional time, and then I can either share a loaf with a friend or freeze the extra loaves for another meal.  It is best fresh the day of cooking if you like a crispy chewy crust, which around here at our house is the preferred texture!

1 Loaf:
1/4 tsp active dry yeast
1 1/2 cups warm water

3 cups white flour
1 1/2 tsp salt

*Optional:  see version add-in ideas below and just half the amounts

DIRECTIONS:

1.  In large bowl, combine water, flour, salt, and yeast.  Stir and mix until blended with your hand.  You do not need to knead mixture, just mix long enough until dough is blended.

2.  Cover bowl with plastic wrap.  Let dough rest at room temperature for 18-24 hours (or longer-see note)

3. After 24 hours, remove dough from bowl.  Shape into a round loaf and place on square of parchment.  Lightly dust with flour and make desired cuts at this time.

4.  Let shaped loaf rise for 1-3 hours.  

5.  30 minutes before cooking, Preheat oven to 475 with 5-6 Quart size Dutch oven pan/lid placed on middle rack.

6.  Once loaf has doubled and pan has been heated, carefully remove hot pan lid.  Lift dough using parchment and place into heated pan.  The dough may loose its shape a little bit, but don't worry, it will still turn out great!

7.  Cover and bake for 30 minutes.  Remove lid and bake another 15-20 minutes.

8.  Remove cooked bread from dutch oven and let it cool on rack for at least an hour before slicing.

2 Loaves
1/2 tsp active dry yeast
3 cups warm water
6 cups all purpose flour
1 TBS salt

Add In Versions:
Cheese/Onion: 2 cups shredded cheddar cheese and 1/2 cup dried onion
Rosemary: 4 TBS dried rosemary
Onion Herb: 2 TBS Herb blend such and 1/2 cup dried onion
Herb:  4 TBS Herbs de Provance, dill, or Italian Seasoning
white chocolate: 2 cups white chocolate chips
Craisin/Pecan: 1 cup craisins and 1 cup chopped pecans

Follow cooking directions as listed above under 1 loaf.

Notes:  
1. I've let this sit up to three days if I'm not able to get to cooking.  After 24 hours, just place bowl in Fridge and then pull it out on day of cooking, shape into loaves, and let rise as the directions say (usually closer to 2 hours).
2.  Have fun experimenting with cuts on the top of the bread.  Ideas include circle shaped dashes, three slices, scissor cuts, X shape cut.  If you dust the cuts with a little extra flour, they turn out extra pretty.
3.  If you want the bread to taste like it is fresh from the oven after being frozen, defrost the loaf and then just pop it into the over at  300 for 15 minutes.

3 cups all purpose flour

4.  If you want to use wheat flour you can.  It will be denser.  It works quite well to do 2 parts white flour to 1 part wheat.

5.  You can also use a stone to cook the bread, or a cookie sheet, or a glass pyrex pan.  It does taste best using a ceramic dutch oven pan, but it will still taste really good if you don't have that tool.  Same cooking time applies.

Trader Joes Wassail Hack

 

Image from Here

For a quick Wassail Hack...

Combine in large pan and heat until warm: 

• 1-64 oz bottle Spiced Cider from Trader Joes (shake before emptying to get all of the settled spices on the bottom of the bottle)
• 1 can frozen apple juice concentrate
• 36 oz water (Use apple concentrate container and fill up three times with water)

*Serve in your favorite mug.  

*Add a flair of garnish with a cinnamon stick, lemon slice, orange slice, etc.

THE BEST Lemon Sour Cream Pie

 

Think Key Lime Pie---but better.  I actually think you could use a similar technique to improve the typical key lime pie!  I love how the sour cream and whipped topping reduce the strong acidic/sweet tones of the straight lemon or key lime pie.  If you love lemon desserts, this will win you over!

Image and Recipe from Here.  I've just made a few adjustments to the original recipe.  Also note that this works really well with a prepared 10" graham cracker crust which makes it even easier to make!  I actually prefer the graham cracker crust myself.

Ingredients

• 1 homemade pie crust , baked and cooled (or 10" graham crust)
• 1 cup granulated sugar
• 3 Tablespoon + 1 1/2 teaspoons cornstarch
• 1 cup milk
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 3 large egg yolks , lightly beaten
• 1/4 cup butter , softened
• Zest of one lemon , about 1/2 tablespoon
• 1 cup sour cream

For whipped cream topping:

• 1  1/4 cup heavy whipping cream
• 2 Tablespoons powdered sugar
• Zest from one lemon

Instructions

• Crack eggs in a small bowl, beat slightly with a fork and set aside. 
• In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
• Reduce heat to low and cook for two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks. (The goal is to temper the egg yolks so they don't cook when added to the hot saucepan.)  Poor egg mixture into the saucepan and stir well.  Remove from heat.
• Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in sour cream. Add filling to your pie shell.

For the topping:

• In a mixing bowl, beat heavy whipping cream with an electric mixer. While beating, add sugar. Continue beating until stiff peaks form. Spread whipped cream over pie filling. Refrigerate for at least 2-3 hours before serving.
• Enjoy the best lemon sour cream pie ever!
•  Note:  If you want a stronger lemon taste, add 4-8 drops Doterra lemon essential oil.

Raspberry Cream Pie (or Raspberry Cheesecake Pie)

I love this pie recipe.  It tastes fresh and the creamy filling is light and fluffy!  

This is a great addition to a Thanksgiving Pie Spread.  You can make this with a traditional flour pie crust, but I prefer the graham cracker crust.

Image from Here.

 

MAKES 2 PIES

Ingredients
2  9" prepared graham cracker crusts

Raspberry (or berry) Topping:
¼ cup white sugar
2 tablespoon cornstarch
1 (24 ounce) package frozen raspberries

3 tablespoons water
3 tablespoons lemon juice
2 tablespoon butter
1 teaspoon vanilla extract

fresh berries (optional garnish for topping)

Cream Filling:
1 cups heavy cream
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1 tablespoon vanilla extract
½ cup sour cream

Directions
1.  Whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.
2.  Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.
3.  Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.
4.  Spread cream filling into the pie crust. Top with the cooled raspberry topping and fresh raspberries (optional). Refrigerate pie until thoroughly chilled, 2 hours or overnight.

NOTE: I have also used a frozen mixed berry blend, and that works well too!

Applesauce Spice Cake with Brown Butter Frosting

This is a keeper from Melskitchencafe.com (recipe and image from here).  The brown butter frosting is delicious, and the toasted pecans taste like toffee (If you don't like pecans, you could sprinkle with toffee bits instead).

Applesauce Cake:

• 2 ½ cups (355 g) all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/4  teaspoon salt
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• 2 cups (500 g) unsweetened applesauce
• 2 large (100 g) eggs
• ¾ cup (146 g) neutral-flavored oil
• ⅔ cup (142 g) granulated sugar
• ⅔ cup (142 g) packed light brown sugar
• 1 tablespoon vanilla extract

Brown Butter Cream Cheese Frosting:

• 6 tablespoons (77 g) salted butter
• 3 ounces (85 g) cream cheese, softened to room temperature
• 3 cups (342 g) powdered sugar
• 2 teaspoons vanilla extract
• 2 to 3 tablespoons milk or cream
• 1 cup (120 g) toasted pecans (toasted pecans have so much more flavor!)

INSTRUCTIONS 

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch metal baking pan and set aside. (If using a glass pan, reduce the oven temperature to 325 degrees F.)
• For the cake, in a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and allspice. 
• In a medium bowl, whisk together the applesauce, eggs, oil, granulated sugar, brown sugar and vanilla until smooth. 
• Add the wet ingredients to the dry ingredients and mix until just combined and no dry streaks remain. Don't over mix. 
• Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs. 
• Let the cake cool completely in the pan. 
• For the frosting, place the butter in a light-colored skillet or pan over medium heat. As it continues to cook, it will foam and sizzle. Once melted, the butter will begin to foam and sizzle around the edges. Stir occasionally with a silicone spatula to keep it from burning. As it cooks, the butter solids will begin to brown and it will smell caramelly and nutty. Watch closely so it doesn't burn. Once the solids are golden brown, immediately remove the pan from the heat and pour the butter into a medium bowl to stop the cooking. 
• Let the butter cool until room temperature and sludgy in consistency, 20-30 minutes.
• Using an electric handheld mixer (or transfer the butter to the bowl of an electric stand mixer fitted with the paddle attachment), add the softened cream cheese to the butter and mix until well-combined. It will look curdled; that's ok. Add one cup of the powdered sugar and mix until mostly combined. 
• Add the vanilla, two tablespoons of milk or cream and mix. 
• Gradually add the remaining powdered sugar while mixing on medium-low speed, scraping down the sides of the bowl as needed. Add additional milk or cream to adjust the consistency, if needed. Mix for 1 to 2 minutes until very thick and creamy. 
• Spread the frosting evenly over the cooled cake. Sprinkle with toasted pecans, if desired. Cut into squares and serve at room temperature or chilled. 

Pesto Green Beans

 

This is my kids' favorite way to eat green beans.  Enjoy.

Image from Here

INGREDIENTS:
Green Beans
salt
Costco Pesto

-Lightly steam green beans (DO NOT overcook).  You want them al dente.

-Season with salt and pesto (you can add as much as you would like, but I do about 2 TBS pesto per 1 cup steamed green beans).
-Garnish with toasted pine nuts, toasted almonds if desired.

Chacuterie Centerpiece

 

I attended a dinner event where the floral centerpieces were interspersed with Chacuterie Board Spreads.  I thought it was SO beautiful...and a PERFECT idea for holiday entertaining.  This just may have to be my go to for Thanksgiving time!

Fall Butternut Squash Salad

 

Image Credits: CookingClassy.com and diet hood.com

My sister Mary Kay found this recipe.  Her garden seems to grow an abundance of butternut squash, so she's rather an expert in how to use it!  This salad is beautiful and delicious. Once I had it, the cravings began! The maple roasted butternut squash makes it very filling (well, you may still need something extra if you have hungry male teenagers at home!).

Salad Ingredients:

Salad greens

Roasted butternut squash and red onions (see note) 

Cheese: feta, goat cheese, parm cheese, or Jarlsberg/swiss cheese

Roasted pecans or salted pistachios

craisins or dried cherries

Optional add ins: apples, pumpkin seeds, quinoa, wheat berries, grilled chicken, microgreens, pomegranate seeds, bacon

-Butternut Squash preparation:  Peel butternut.  Cut in half.  Clean out seeds and insides.  Chop into cubes.  Place cubes on baking sheet.  Drizzle with a little olive oil and maple syrup.  Sprinkle with salt and pepper.  Roast 425 for 10-15 minutes until butternut starts to brown (don't overcook or squash gets mushy and doesn't hold shape in salad).  Once cooled down slightly add to the rest of the salad ingredients.

Image Credit: Downshiftology.com

Apple Cider Vinaigrette (from downshiftology.com)

1/3 c. light olive oil

1/4 c. apple cider vinegar

1 TBS honey

1 tsp dijon mustard

1 clove garlic

1/4 tsp salt and pepper

Honey Mustard Vinaigrette

1/2 c. light olive oil

1/4 c. raspberry vinegar (or balsamic or red wine vinegar)

1/4 c. honey (or maple syrup)

1 clove garlic

1 TBS dijon mustard

1/4 tsp black pepper

-Blend all ingredients in a blender on high for 2 minutes until emulsified (keeps dressing from separating).  

Fall Table Setting Idea

 

I love this simple fall table centerpiece:  eucalyptus greenery, fresh apples and white candles.  This is especially perfect if you don't have a wide dining table.