Caramelized Pork Slices

I picked caramelized pork slices for my first recipe to follow.  I found this one in my Taste of Home Cookbook.  I was a little skeptical at first that it would be so delicious; orange juice, brown sugar and molasses sounded a little too simple of a combination to make a delicious feast.

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Please forgive the quality of my pictures; I do not like my new camera!  If you’ve been following me since my first post in 2011 I think you’ve seen some beautiful pictures of food (a few not so good but for the most part….).  However my beloved camera has a fleck of something between the lenses so I decided to spring for a “cheap” camera; either I don’t know how to use it or it really sucks!  I am leaning towards the latter as I don’t want to be the one at fault!  If I’d realized the pictures were so bad I’d have gotten out the old camera but alas I have eaten dinner so there is nothing to show now.

Caramelized Pork Slices

  • 1 pound pork tenderloin cut into one inch slices
  • 2 teaspoons oil
  • 2 cloves garlic minced
  • 2 Tbs brown sugar
  • 1 Tbs orange juice
  • 1 Tbs molasses
  • 1/2 tsp salt
  • 1/4 tsp pepper

Flatten pork slices to 1/2 inch thick.  Heat oil in large non-stick skillet over medium high; brown pork on both sides. Remove and set aside; keeping warm.  In same skillet reduce heat slightly and saute garlic for one minute.  Add brown sugar,  orange juice, molasses, salt and pepper. Return pork to skillet and cook until pork is cooked through flipping occasionally.

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A couple of amazing things happened as I cooked this.  The “sauce” sort of candies as it cooks; hence the caramelized….  I used a really big skillet so my husband was in awe of watching the “searing hot flavor bubbles” dance in the pan.  I flipped my pork a few times; I probably should have let it set on one side a bit longer to intensify the caramelization but I got antsy.  I tried not to change anything about the recipe; I even measured my oil, salt and pepper; I did however squeeze my own orange juice for the tablespoon it needed. If I make it again I probably wouldn’t saute the garlic; I prefer a fresher taste to my garlic and sauteing at that intense of a temperature in such a large pan it lends to browning; which brings out a nutty flavor but can easily get bitter if taken too far. Taste of Home credits Elisa Lochridge with this recipe and I must say “way to go Elisa” a delicious recipe indeed.

Enjoy ~ Kimberly

Baked Pears with brown sugar and cinnamon

Just a really quick post today.  I made some baked pears for dessert tonight; a super simple recipe. I used canned pears so they didn’t need much oven time, just enough to heat through and melt the butter and brown sugar.

  • 1 can pear halves
  • 2 Tbs brown sugar
  • 1/8 tsp cinnamon

Butter a small baking dish; use plenty of butter the extra will melt into the sauce.  Drain pears and spread in single layer.  Sprinkle with brown sugar and cinnamon.  Bake at 375 degrees for 15 – 20 minutes.

Enjoy ~ Kimberly

Baked Ham with a Pineapple and Cherry Moonshine Glaze

Baked ham is such a simple dish to make.  It’s quick and virtually fool-proof.  I am posting the delicious ham Charles made last night.  We’d gotten some moonshine soaked cherries from my brother-in-law, Ernie, and thought we’d incorporate it into the ham glaze.  Very tasty; could have used a little more cherries and moonshine I am sure!

  • 1/2 ham ~ about 4 pounds
  • 1 small can pineapple rings
  • 1/3 cup dark brown sugar
  • 2 tsp cherry moonshine juice and some cherries

In roasting pan place ham and pin pineapple rings and some cherries to the outside.  In bowl combine juice from the pineapple rings, dark brown sugar, and moonshine.  Brush some of the glaze over the ham and place in 350 degrees oven and begin baking.  Bake for about 1 hour and 15 minutes basting periodically; maybe every 15 minute or so.

Enjoy ~ Kimberly

Apple Pecan Coffe Cake

I tried a new coffee cake today; not nearly as sinfully delicious as my banana coffee cake but still quite tasty.

Apple Pecan Coffee Cake

  • 1/4 cup butter ~ softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 cup sour cream
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 apple
  • 1/4 cup pecan pieces
  • 2 Tbs brown sugar
  • 1 tsp cinnamon

Cream together softened butter and sugar.  Add egg and vanilla mixing well; stir in sour cream.  Add flour, baking powder, baking soda, and salt; stir until just combined.  Peel and dice apple.  Add 1/2 of the apple to the batter.

In small bowl combine remaining apple, brown sugar, cinnamon and pecans.

Pour batter into buttered pie pan and top with apple mixture.

Bake at 350 degrees for about 35 minutes or until tooth pick inserted near center comes out clean. Cool for at least 20 minutes before serving.

Enjoy ~ Kimberly

Cinnamon Apple French Toast

This may be a bit of a silly post but it was so delicious I can’t help but share. So delicious you won’t even need syrup!

  • 1 apple
  • 1 teaspoon butter
  • 1/4 cup brown sugar
  • 1 tsp cinnamon

I started by peeling the apple and removing the core and then sliced into thin wedges.  In a small skillet melt butter add apple, brown sugar and cinnamon.  Stir to coat and cover cooking for about 5 minutes over medium heat.  Remove lid and cook another 5 minutes or until desired tenderness.  Serve with french toast if desired.

As for the french toast I used 5 slices of bread and 3 eggs.  I simple whisked together the egg and dipped each slice of bread into the egg.  Cook in a large skillet or griddle until each side is golden brown.

Enjoy ~ Kimberly

 

Mini French Toast Casseroles

Thought I would try a make ahead casserole for breakfast today.  Last night I made this and refrigerated until morning.  I liked the way it came out.  It could have used a little more flavor perhaps some fruit or maybe served with a little syrup; we just had it plain.  The recipe is for each casserole; it was actually more than I could eat which surprised me as I can easily eat 2 pieces of regular french toast.  Just multiply the recipe to make as many as desired.

Mini French Toast Casseroles

  • 1 Tbs brown sugar
  • cinnamon
  • 2 sliced bread
  • 1 Tbs chopped pecans
  • 1 egg
  • 1/4 cup milk
  • 1/4 tsp vanilla extract

Topping

  • 1 tsp butter
  • 1 Tbs brown sugar
  • 1 tsp chopped pecans
  • 1/4 tsp cinnamon

Generously butter individual casserole.  Spread brown sugar in bottom of casserole and sprinkle with cinnamon.

Add bread cubes and pecans.  Whisk together egg, milk, and vanilla.  Pour over bread; lightly press bread into casserole to coat with egg mixture.

In small bowl combine topping and sprinkle on top.

Refrigerate overnight.  Bake at 350 degrees for 25 minutes.

Enjoy ~ Kimberly

Homemade Toffee Bites

I was flipping though a Betty Crocker cookie cookbook the other day and thought I’d adapt a toffee bar recipe to make a sweet treat for Charles and me.  I scaled down a bar cookie recipe and made a few adjustments to create these toffee bites.  Mini muffin liners worked perfectly to make the bite sized treats.

The most interesting thing I did find in this book though was the emergency substitutions chart.  The “best substitution ever” was there; to substitute for one whole egg use two egg yolks …. now I hate to point out the obvious but if I haven’t an egg to begin with where on earth will I get the yolks in an “emergency”!

Homemade Toffee Bites

  • 1/4 cup packed brown sugar
  • 1/4 cup softened butter
  • 1/2 tsp vanilla
  • 1 egg yolk
  • 1/2 cup flour
  • 1/4 cup mini chocolate chips ~ more or less if desired
  • 1/4 cup chopped pecans ~ or nuts of choice; as with chocolate chips use more or less if desired

Mix together brown sugar, butter, vanilla, and egg yolk. Stir in flour.  Divide batter into about 2 dozen mini muffin paper liners; I just placed them on a baking sheet.

Bake at 350 degrees for about 10 minutes.

Immediately after removing from oven divide chocolate chips between crusts; sprinkle nuts on top and press down gently with back of a spoon to firm in place.  Allow to cool on wire rack and refrigerate if desired.

Enjoy ~ Kimberly