Apricot Glazed Pork Tenderloin

Easy weeknight dinner, or a great make ahead to stick in the freezer.

• 1 package pork tenderloin
• 1 lb bag baby carrots
• 1 medium onion (your preference of type), sliced thickly
• 1 cup chicken stock/broth
• 1- 18oz jar apricot preserves
• 2 Tbs Dijon mustard
• 1 Tbs fresh thyme leaves
• 1 Tbs fresh rosemary, chopped fine
• Salt/pepper to taste

1. Place veggies in the bottom of the crockpot, cover with pork
2. Mix broth, preserves, mustard, thyme, rosemary, and salt/pepper with a whisk and pour over pork
3. Cook on low 8-10 hours or high 4-5 until tender

*Note: for a make-ahead meal, combine everything in a Ziploc bag and freeze. No need to thaw, dump in crockpot frozen and increase cooking time by 1-2 hours!

Maple Dijon Chicken

This is a super easy chicken dish, perfect for the freezer!

• 4 chicken breasts
• 1 cup Dijon mustard
• 1/2 cup maple syrup
• 2 Tbs red wine vinegar
• Salt/pepper to taste

1. Mix all ingredients in Ziploc bag, freeze!
2. When ready to eat, thaw in fridge overnight and cook in crockpot on low for 8 hours or high for 4

Note: If you'd rather use an oven, cook at 375 for approximately 30 minutes, or until juices run clear

Chocolate Chip Granola

This granola is soooo good.  It's chocolatey, peanut buttery, and has a small kick to it thanks to the cinnamon!

• 1/4 cup brown sugar
• 3 Tbsp peanut butter
• 2 Tbsp maple syrup
• 2 Tbsp extra virgin olive oil
• 2 Tbsp water
• 1 tsp vanilla extract
• 2 cups old fashioned oats
• 1/2 cup cocoa powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup chopped nuts (I used cashews and peanuts last time)
• 1/3 cup unsweetened shredded coconut
• 1/3 cup sweetened dried cranberries or dried cherries
• 1/3 cup semi sweet chocolate chips

1. Preheat oven to 275°F
2. Lightly grease a cookie sheet with oil or cooking spray.
3. In a saucepan, over medium-low heat, combine the brown sugar, peanut butter, maple syrup, olive oil, water, and vanilla. Whisk until the ingredients are well combined. Remove from the heat.
4. In a large bowl, mix together the oats, cocoa powder, cinnamon, salt, nuts, and shredded coconut.
5. Using a wooden spoon, stir the wet ingredients into the oats mixture. All ingredients should be well-incorporated.
6. Pour mixture onto prepared pan. Working a handful at a time, squeeze the granola to form small clumps. Bake for 30 minutes.
7. Remove the pan from the oven and stir in dried fruit. Put it back in the oven to bake for another 15 minutes, until golden brown.
8. Remove from the oven and cool completely. Once cool, stir in the chocolate chips.

Cranberry Almond Granola

Making your own granola is easy and much healthier than store bought because you control what goes into it!

• 2 cups old-fashioned oats
• 2 Tbsp brown sugar
• 1/4 tsp salt
• 1/3 cup chopped, sliced, or slivered almonds
• 1/3 cup shredded, unsweetened, coconut
• 1/3 cup dried cranberries
• 1/4 cup maple syrup
• 3 Tbsp virgin coconut oil or extra virgin olive oil
• 1 Tbsp water
• 1 tsp almond extract

1. Preheat oven to 275 degrees
2. Coat a 9-by-13-inch metal pan with cooking spray
3. Mix oats, brown sugar, salt, almonds, and coconut in a bowl 
4. Bring syrup, oil, and water to a simmer in a saucepan over low heat. Remove from the heat and stir in the almond extract.
5. Drizzle over oat mixture, and stir to combine.
6. Pour mixture onto prepared pan.
7. Working a handful at a time, squeeze cereal to form small clumps.
8. Bake for 40 minutes. Stir in dried cranberries.
9. Continue to bake until golden brown, about 15 minutes longer. If you want your granola even crispier, leave it in the oven for another 10-15 minutes. Let cool.

sooooo good on yogurt, ice cream, applesauce, or plain!

Applesauce

Homemade applesauce is 100x better than store bought and makes the house smell delicious!

• 6-8 apples of your favorite variety, cored and cut into chunks (I love the skins and they are nutritious so I leave them)
• 1 cinnamon stick, broken in 1/2
• dash of ginger, nutmeg, and allspice (these are optional)
• 1 slice of lemon + 2 inches of peel
• tsp of vanilla extract
• Tbsp sugar (optional)

1. Mix first 4 ingredients in a pot with 1/4 cup water (just enough to cover bottom of pot)
2. Cook over medium heat about 20-30 minutes until apples are mushy
3. Use a potato masher to mash everything to the consistency you like, or blend it if you like smooth applesauce
4. Taste, add vanilla, and sugar only if you want it sweeter (also depends on the types of apples you used)

***To make it super yummy, add 1 tsp almond extract for that hidden depth!***

Copy Cat Panera Holiday Bread

I had Panera's Holiday Bread a few weeks ago and fell in love.  It's a Challah or Brioche-style bread with chocolate chips, golden raisins, honey, dried cranberries, filled with chopped apples and cinnamon sugar, baked with a crumb topping and drizzled with icing.

I tried to make a copycat recipe, but eliminated the apple filling.  Although delicious, especially when toasted without the filling it would be fabulous as French Toast!

• 2 packets active dry yeast (4 1/2 teaspoons)
• 1/2 cup sugar, plus a pinch
• 7 cups all-purpose flour, plus more for dusting
• 1 tablespoon salt
• 2 large eggs
• 1/2 cup vegetable oil, plus more for the bowl
• 1 cup semisweet chocolate chips
• 2 Tbls honey
• 1/2 cup Craisins 
• 1/2 cup golden raisins

1. Preheat the oven to 375 degrees F. Mix the yeast, a pinch of sugar and 1 cup warm water in a small bowl. Set aside while you measure out the other dry ingredients, or until frothy
2. Whisk 3 1/2 cups flour, the remaining 1/2 cup sugar and the salt in a large bowl. Pour in the yeast mixture and stir with a wooden spoon
3. Add 1 egg, the vegetable oil, honey, and 1 cup warm water; stir until combined. Gradually stir in the remaining 3 1/2 cups flour until the dough starts to come together
4. Mix in the chocolate chips, raisins, and Craisins
5. Turn the dough out onto a floured surface and knead until smooth, about 8 minutes. Transfer to a large oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 1/2 hour
6. Divide the dough into 3 equal portions. On a floured surface, roll each portion into a ball, then roll each ball into a 1 1/2-to-2-inch-wide strand, about 16 inches long. Lay the strands side by side on a sheet of parchment paper and pinch them together at one end.
7. Braid the 3 strands: Cross the right strand over the middle strand. Then cross the left strand over the middle strand. Repeat, crossing the right strand over the middle strand, then the left over the middle, until all of the dough is braided. Pinch the dough together at the end.
8. Slide the loaf (with the parchment paper) onto a baking sheet. Let the dough rest and rise again 45 min- 1 hour
9. Beat the remaining egg with 1 tablespoon water in a small bowl, then brush the egg wash all over the loaf. Bake until golden brown, about 30 minutes

Perfect Salmon Burgers

These are moist, melt-in-your-mouth salmon burgers.  Although a semi-pain because you use a salmon filet rather than canned salmon, it tastes SO much better.  It's so easy to double this recipe and freeze the rest for a summertime meal anytime.

1 1/4 pounds center-cut salmon fillet, skin and pin bones removed

2 tablespoons dijon mustard

1 tablespoon mayonnaise

1 tablespoon lemon juice

1/2 teaspoon grated lemon zest

Pinch of cayenne pepper

2 scallions, chopped

1 cup plus 2 tablespoons panko (Japanese breadcrumbs)

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil, plus more for brushing 4 brioche buns, split

Tartar sauce and arugula, for topping

1. Cut three-quarters of the salmon into 1/4-inch pieces, put in a large bowl
2. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne
3. Pulse to make a paste
4. Add the pureed salmon mixture to the bowl with the diced salmon
5. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste
6. Gently mix until just combined
7. Line a baking sheet with parchment paper and brush with olive oil
8. Divide the salmon mixture into 4 mounds on the parchment paper
9. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties, cover loosely with plastic wrap and refrigerate at least 30 minutes
10. Preheat the broiler
11. Spread the remaining 1 cup panko on a plate
12. Press both sides of the salmon patties in the panko
13. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat
14. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary
15. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes
16. Transfer to a paper towel-lined plate to drain; season with salt
17. Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes
18. Serve the patties on the buns; top with tartar sauce and arugula.

Roast Beef Horseradish Sandwiches

MMMM juicy roast beef paired with tangy, spicy, creamy horserasdish sauce piled on toasted rye bread.  What could be better?


(makes 4 sandwiches)

For the meat:

• 1/2 tablespoon fine sea salt
• Freshly ground black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1 teaspoons dried oregano
• 1/2 tablespoon paprika
• 1/2 teaspoon chili powder
• 1 pound beef top round, cut into 2 equal pieces

For the sandwiches:

• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 teaspoon fresh lemon juice
• 1/4 cup prepared hot horseradish
• 1/2 teaspoon minced garlic
• 1/4 teaspoon fine sea salt
• Freshly ground black pepper
• 8 slices rye bread, lightly toasted
• 1 white onions, sliced paper-thin (optional)

1. Combine the spices for the meat in a resealable 1-gallon plastic bag and shake to mix thoroughly
2. Add 1 piece of meat, shake it around in the bag, remove it and repeat with the second piece of meat
3. Add the first piece back to the bag, seal and marinate as long as you can in the refrigerator -- 24 to 48 hours is recommended
4. Make the sour cream-horseradish sauce: In a medium bowl, combine the sour cream, mayonnaise, lemon juice, horseradish, garlic, sea salt, and pepper to taste. Mix thoroughly and refrigerate for at least 4 hours (I let it sit in the fridge overnight, just like the meat)
5. Twenty minutes before you plan on grilling, remove the meat from the refrigerator and let it sit at room temperature
6. Preheat a grill or a large grill pan to high
7. Grill the meat for 10 to 15 minutes (7 1/2 minutes per side), or until desired doneness. (It's best at medium rare, about 140 degrees F or 145 degrees F.)
8. Set the meat aside, cover and let rest for 5 to 10 minutes
9. Slice the meat paper-thin,divide the meat among 4 bread slices, spread some sour cream-horseradish sauce on each one, then add a few rings of onion slices (optional) and top with the rest of the bread

Rosemary Italian Bread

This bread is so good and can be changed up in a variety of ways to include almost any mix-in you'd like. It's a twist on a traditional Italian white bread loaf.

• 2 1/2 cups bread flour
• 2 teaspoons active dry yeast
• a dash or two of basil*
• a dash or two of dried parsley*
• 2 teaspoons ground black pepper
• 4 teaspoons rosemary
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons salt
• 3 teaspoons virgin olive oil
• 1 cup lukewarm (90-110 degrees) water

1. Mix the sugar, water, and yeast together and let proof for 10-15 minutes or until frothy

2. Add the other ingredients and knead the dough with your hands for approximately 20 minutes, or as long as you can manage to do so (or put in in a stand mixer with a dough hook until the dough comes together in a ball)

3. Cover your cutting board in a light coating of flour and shape bread into ball, let it rise in a warm place for 20 or 30 minutes

4. Gently knead for 5-10 minutes again (you may need to use a little more flour on the cutting board.) Shape it into a circular loaf - let rise another 45 minutes

5. Place loaf either on preheated pizza stone or baking sheet covered in parchment paper

6. Bake  at 325 degrees in a convection oven 20-25 minutes

*Alternatively, Italian seasoning can be used for these ingredients

Note:  Try mixing in minced or dried garlic for Garlic Rosemary Bread

Add 2 Tbs tomato sauce and fresh basil for Tomato Herb Bread

For a fruitier twist add chopped dried cranberries, golden raisins, and dried cherries, along with chopped walnuts instead of the herbs!