all sorts of recipes, from me to you

all sorts of recipes, from me to you…

Monday, October 29, 2012

Slow-cooker Pork Loin, Trisha Yearwood's Way



It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!
  
This recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  




 

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious!





 
Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



Browned in skillet



Ready to slow-cook


The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!





Slow-cooker Pork Loin
Adapted

Ingredients:

1 (2-1/2 to 3 pound) pork loin
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/8 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon cooking oil
2 cups chicken broth
2 tablespoons lemon juice
3 teaspoons low-salt soy sauce
3 tablespoons cornstarch
Salt and pepper

Method:


Trim the visible fat from the loin; if necessary, cut the roast to fit into a 3 1/2, 4-, or 5-quart crockpot.
In a small bowl, combine the garlic powder, ginger, thyme, and pepper.
Rub the spice mixture over the entire surface of the loin.
In a large skillet, heat the oil and brown the loin slowly on all sides, drain off the fat.
Transfer the loin to the crockpot.
Combine the chicken broth, lemon juice, and soy sauce; pour over the loin.
Cover and cook on a low heat setting for 8-10 hours or on a high-heat setting for 4-5 hours.
When the roast is done, transfer the meat to a serving platter and cover to keep it warm.
To make the gravy, pour the juices from the crockpot into a glass measuring cup.
Skim off the fat.
Measure 2 cups of liquid, adding water to the juices, if necessary to make 2 cups.
Transfer the juices to a saucepan, reserving 1/2 cup.
Stir the cornstarch into the reserved 1/2 cup of juice until dissolved, then stir into the juices in the saucepan.
Heat, stirring frequently, until the gravy is thickened and bubbly, 5-7 minutes.
Cook and stir 2 minutes more.
Season the gravy to taste with salt and pepper.
Slice the roast and serve it with the gravy.



As my dear Aunt Ruth used to say,  “Deeeee-licious!!!”



Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 




And ~ take a minute to enter my giveaway for Tate’s Bake Shop Cookie and Bar Tower, if you haven’t already.  You just might be the happy winner!







Wednesday, October 24, 2012

Tate’s Bake Shop ~ Baking For Friends ~ a Chocolate Raspberry Tart and a Giveaway



“A destination … worth putting miles on the odometer” is what The New York Times said about Tate’s Bake Shop.  It is the recipient of multiple best bakery awards and is regarded as a “must-visit” Hampton’s destination.  There are more than 100 offerings for its customers to enjoy, from breads, muffins, cakes, pies, seasonal specialties, and of course, cookies!


Photo credit:  Forbes Traveler


Kathleen King is the baker and owner of Tate’s Bake Shop in Southampton, New York, and the author of Tate's Bake Shop Cookbook.  She started baking her chocolate chip cookies when she was 11, and sold them at her father’s North Sea Farms roadside stand, never looking back. 



Kathleen King - Photo credit:  New Haven Register



And, now, Kathleen King has done it again!  She has written another great cookbook, Baking for Friends, which is chock-full of incredible recipes, featuring exclusive baking tips and tricks, in her straightforward manner.  It is the ideal go-to cookbook for beginning bakers and professionals alike.






I was so happy to receive Kathleen’s Baking for Friends, and drooled my way through all the recipes, when it arrived in the mail the other day.  It consists of 7 chapters with over 120 easy-to-bake recipes; some of them even with “catchy” names, plus recipes for health and lifestyle baked goods also:  gluten-free, low-fat, vegan, and nut free recipes.   


Blackout Cupcakes



Cherry Chip Party Cake





Blackberry Galette


 

There are so many enticing recipes to try ~ Maple, Bacon, and Date Scones; Robin’s Blueberry Buckle - Julia’s Way, Coconut Custard Pie, Cutie Pie (using clementine juice), Chubby Tates (cookies!), Hurricane Irene Cookies, Caramel Cake (Ummm, mmm!), Cardamom Cake, Blackout Cupcakes, and Chocolate-Blood Orange Marble Cake (wow!).  And the recipe I chose to make first:  Chocolate Raspberry Tart!







 

The tart is decadent, and is a beautiful, almost black, sleek-looking dessert.  The filling is smooth and not too sweet, and is the perfect finish to a special occasion.  Leave it plain, top it with fresh raspberries, or add a dollop of whipped cream to the slices before serving.






Chocolate Raspberry Tart

For the filling:

1¼ cups heavy cream
8 ounces bittersweet (62% cacao) chocolate, finely chopped
½ cup seedless raspberry jam
Chocolate Pastry Tart Crust, baked and cooled (recipe below)


1.  In a medium saucepan, bring the cream to a boil over medium heat.  Remove from the heat.  Add the chocolate and let stand for 3 minutes to soften.  Whisk until melted and smooth.  Whisk in the jam.  Pour into the prepared tart crust.

2.  Refrigerate, uncovered, until the filling is chilled and set, at least 2 hours, and up to 1 day.

3.  Remove the sides of the pan, cut into wedges, and serve chilled.


Chocolate Pastry Tart Crust
Makes one 9-inch tart shell

10 tablespoons (1¼ sticks) salted butter, at room temperature
½ cup firmly packed dark brown sugar
1 teaspoon pure vanilla extract
6 tablespoons Dutch-processed cocoa powder, plus more for rolling the dough
1 cup unbleached all-purpose flour

1.  In a large bowl, beat the butter, brown sugar, and vanilla with an electric mixer set on high speed until light and fluffy. About 2 minutes.  With the mixer on low speed, beat in the cocoa powder.  With the mixer on low speed, add the flour and mix until combined.  Shape into a thick dish and wrap in plastic wrap.  Refrigerate until chilled, at least 2 hours, or up to 1 day.  (The dough is easiest to roll out if chilled but not rock hard.  If it is very cold and firm, let stand at room temperature for about 15 minutes before rolling.)

2.  Dust a work surface with cocoa powder.  (Flour leaves marks on the dark cocoa dough that I don’t like.)  Roll the dough out into a 12-inch round about 1/8 inch thick.  Transfer to a 9-inch tart pan with a removable bottom.  Roll a rolling pin over the top of the pan to cut off the excess dough.  Freeze for at least 30 minutes.  (Or cover with plastic wrap and freeze for up to 1 month.  Thaw in the refrigerator before using.)

3.  Position an oven rack in the center of the oven and preheat the oven to 375 degrees.

4.  Put the tart pan on a rimmed baking sheet.  Prick the bottom of the crust with a fork to vent it.  Lay a piece of aluminum foil over the entire surface of the dough and press so it conforms to the tart pan.  Fill the foil-lined shell with small dried beans.  Bake until the exposed dough looks set, about 20 minutes.  Lift off the foil with the beans.  Continue baking, pricking the crust again if it puffs, until the pastry looks crisp, about 10 minutes more.  Let cool completely on a wire cooling rack. 






Surely, after all of the above, the baking bug has bitten you!  To scratch that itch, head on over to Tate’s Bake Shop on Facebook ~ click here for details ~ and enter the Baking for Friends Bake-off contest, which is being sponsored by Tate’s Bake Shop and KitchenAid, in celebration of Kathleen King’s new cookbook. 

Your creative spin on a recipe just might win you the Grand Prize of $1000, plus a copy of Baking for Friends.  Other prizes awarded will be KitchenAid stand mixers, more cookbooks, and if you vote, 6 voters will be chosen to win Tate’s Tower of baked goods. 
By the way, if you can’t wait to get your autographed copy of Baking for Friends in your possession; head on over to Tate’s Bake Shop.com, and enter the discount code “BAKEOFF” to receive $5 off the regular price of $24.95 ~ you can get the cookbook for only $19.95!  Talk about a sweet savings for you!



And, now for the giveaway here at Pam’s Midwest Kitchen Korner:  Tate’s Bake Shop has generously offered a Tate’s Bake Shop Cookie and Bar Tower for one of you wonderful reader’s. 


Tate’s Bake Shop Cookie and Bar Tower is chock-full of goodies:  three boxes of cookies:  one each of chocolate chip, oatmeal raisin and white chocolate chip macadamia nut, PLUS, two rich, buttery raspberry bars, two chocolate chip and walnut loaded blondies, and two rich, dense, and fudgy plain brownies ~ a $48 value.  

 




To enter, just leave a comment here on this page.  That’s it, that’s all you have to do!

But, if you’d like an extra chance, just follow Pam’s Midwest Kitchen Korner via Google Friends, as a fan on the Facebook page, or Facebook Networked Blogs, all on the right side bar of this blog, and leave a comment telling me you did so.

The contest is open through midnight CST, Wednesday, November 7, 2012.  The winner will be drawn Thursday, November 8, 2012 by a random number generator.

This contest is open only to U. S. residents. 




Thanks so much, Kathleen King, and Tate’s Bake Shop. 

And good luck to all of you who enter my giveaway!  I hope you win!



  

Disclaimer:  I was given a copy of Baking for Friends from Tate’s Bake Shop.  The Tate’s Bake Shop and Bar Tower for my giveaway, here on this post, is provided directly by Tate’s Bake Shop.  All opinions and thoughts are my own.


FYI:   Some of you are saying you're having a difficult time in trying to post a comment here for the giveaway.  This is being looked into, but in the meantime, I understand that it works fine using Google Chrome.  I hope this helps!








Monday, October 22, 2012

Sweet Dumpling Squash, Honey-roasted


Sweet Dumpling Squash ~ how’s that for a cute little name?

 




I caught sight of a bushel basket full of these little green and white striped squashes recently at the market.  After looking at the labels, I saw that they were Sweet Dumpling Squashes.  Now I had some figuring out to do, as I scanned a plethora of recipes for them, while they sat adorning the kitchen counter for a few days.

This is what I came up with:  a little sauce of honey and butter with onions and seasonings.  The taste is magnificent ~ the blending of honey and butter is insanely tasty with the squash.  I’ve made it several times already for its sweet and savory appeal; plus, it’s easy to make. 

What more could you want?  If you like squash, but haven’t tried this one, add it to your list of must tries!






Honey-roasted Sweet Dumpling Squash

Ingredients:

2 sweet dumpling squash
1 green onion, sliced
4 tablespoons butter, melted
2 tablespoons honey
½ teaspoon Mrs. Dash Extra Spicy
Salt and pepper, to taste

Method:

Preheat oven to 400 degrees.
Melt butter in a small pan over low heat.
Add onions and honey and whisk well.
Cut squash in half, scoop out seeds and place on baking sheet.
Sprinkle with salt and pepper.
Divide honey mixture evenly into each squash.
Baste squash with mixture every 15 minutes.
Roast until squash is golden brown and easily pierced with a fork.
Serve


Sweet and savory delicious!



Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 



Thursday, October 18, 2012

Hot Garlic Crab Crostini


Crostini, plural of crostino ~ “little crusts” in Italian ~ sounds fancier than they really are.  They’re actually just baguette slices that have been brushed with oil; then, most likely, sprinkled with salt and pepper, and baked until golden brown. 





The crispy crunch makes them irresistible to eat on their own; but resist the urge, as they’re the perfect bread slice for this creamy hot crabmeat topping that’s laden with cheese, chives, pimentos and garlic!

Crab crostini are tasty small-bites to prepare for game day, a cocktail party, lunch or a tasty snack. To make preparation really easy, bake the crostini, mix the topping and refrigerate, beforehand, and simply assemble and bake just before serving.






I bet your crowd would adore these little bites as they taste pretty special!







Hot Garlic Crab Crostini

Ingredients:

1 French baguette, cut into ½” slices (24 slices)
¼ cup olive oil
¼ cup butter
3 garlic cloves, minced
1 can (6-ounces) crabmeat, well drained and flaked
1 jar (2-ounces) diced pimentos, well drained
2 ounces Swiss chesse, shredded (1/2 cup)
½ cup grated Parmesan cheese
¼ cup chive and onion cream cheese spread
¼ teaspoon red pepper sauce
1 tablespoon fresh chives

Method:

Preheat oven to 400 degrees.
In a small saucepan, combine olive oil, butter and garlic.
Set over medium heat, and cook until butter is melted and mixture bubbles; remove from heat.
Dip the bread slices into the garlic mixture, turning to coat both sides.
Place on baking sheet and bake until very crisp and very light brown, about 5 minutes; turning over once during baking, if underside is not browning.
Meanwhile, mix remaining ingredients except chives in medium bowl.
Spread 1 heaping tablespoonful crabmeat mixture on each bread slice.
Bake about 5 minutes or until filling is hot and cheese is melted.
Sprinkle with chives.


Ummm, mmm ~ lip-smacking deliciousness!

 



Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 






Monday, October 15, 2012

Creamy Corn Potato and Bacon Soup ~ almost…



If I had only followed directions…

The word “creamy” is the operative word and I served the soup without a trace of creaminess.  This recipe is from “Weight Watchers New Complete Cookbook.”  It is packed with many good recipes, which are low calorie, easy and delicious.






And, while speaking of not following directions:  On the other end of the spectrum, there have been recipes that I’ve carefully followed down to the last 1/8 teaspoon, which left me feeling cheated of the delicious dish it claimed to be.

I don’t know which is worse; but in conclusion, should you make this soup and include the half-and-half; please let me know how you liked it!




Just broth

 
Creamy Potato Corn and Bacon Soup
Adapted

Ingredients:

2 teaspoons olive oil
1 onion, chopped
½ yellow bell pepper, chopped
2 ribs celery, chopped (my addition)
1 pound potatoes, peeled and diced
2½ cups reduced-sodium chicken broth
2 cups fresh or thawed frozen corn kernels
1/3 cup low-fat half-and-half
1½ tablespoons Worcestershire Sauce with Roasted Garlic (my addition)
2 slices turkey bacon, crisp cooked and crumbled (I used regular bacon)
2 tablespoons fresh chives

Method:

Heat oil in large saucepan over medium heat.
Add onion, bell pepper and celery, cook, stirring, until softened, about 5 minutes.
Add potatoes and broth, bring to boil.
Reduce heat and simmer, partially covered, until potatoes are almost tender, about 10 minutes.
Stir in corn and cook about 5 minutes longer, until tender.
Stir in half-and-half and Worcestershire sauce.
Heat thoroughly.
Ladle into 4 bowls, sprinkle with chives and bacon.
Serve hot.



Tell me, have you neglected to add a crucial ingredient to a recipe also?



Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 






Thursday, October 11, 2012

From Scratch Buttermilk Waffles



Buttermilk in your morning cup of coffee, or your bowl of cereal would be unappetizing ~ but adding it to your waffle batter, takes your waffles from “good” waffles to “great” delicious-airy-fluffy waffles. 




 

 Many folks assume that butter is an ingredient in buttermilk; however, that’s far from the truth. Buttermilk in fact, contains no butter, and is lower in fat than sweet milk.

It’s the leftovers of churned butter; the remnants at the bottom of the churn that go toward making delicious baked goods.  Buttermilk has a tangy, slightly sour aroma, along with a slight thickness ~ thicker than regular milk, but not as heavy as cream.

In these waffles, buttermilk adds body, texture, and a special edge to the flavor that is difficult to describe. Try it and you will taste how delicious waffles can be…



Cooled butter for batter

Beaten egg whites for batter



Ready for griddle

 

From Scratch Buttermilk Waffles

Ingredients:

2 cups flour
½ teaspoon salt
2 tablespoons sugar
1½ teaspoons baking soda
1 teaspoon cinnamon
1¾ cups buttermilk
2 eggs, separated
4 tablespoons butter, melted and cooled
1 teaspoon vanilla


Method:

In a large bowl, combine dry ingredients.
In another bowl, whisk together egg yolks and buttermilk.
Stir in cooled butter and vanilla.
Heat waffle iron and brush lightly with oil.
Stir the wet ingredients into the dry ingredients.
Beat the egg whites with whisk or electric mixer until they hold soft peaks.
Fold them gently into batter.
Spread batter on waffle iron and cook according to manufacturer’s instructions. 
Serve immediately or keep warm on an ovenproof plate for a few minutes in a 200 degree oven. 


ENJOY!!!




Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!