Saturday, January 26, 2013


Nothing says using leftovers like a good hash with over easy eggs....while I wish I had some breakfast sausage or deli meats like ham or corned beef.. I didn't so this was the game plan and it worked beautifully....

4 Tbl olive oil, divided
1 cup diced butternut squash
2 red potatoes diced
1 zucchini diced
1 roasted red pepper diced (from a jar)
1 large shallot chopped
pinch red pepper flakes
1 tsp dried rosemary
1 tsp fresh marjoram minced (if you have fresh rosemary use it...I only had marjoram)
1/4 cup pure maple syrup
Splash of fresh lemon juice

Preheat the oven to 425 degrees

On a baking sheet, toss raw squash and potatoes in 2 tbl olive oil and season well with salt, pepper.  Add marjoram and rosemary.  Bake for 20 minutes.

In a saute pan add remaining 2 tbl olive oil, add zucchini, shallot and red pepper..season well with salt and pepper and add red pepper flakes. When potato/squash mixture is done, add to saute pan.  Cook until vegetables are soft and add maple syrup and lemon juice and combine.

You can use just about anything in this...I went with things that worked well with the maple syrup (breakfast) so squash is perfect.


Saturday, January 19, 2013


(no photos...ugh!)

I tried this last weekend and it is just fabulous!  Make sure you use good flavorful apples...whether tart or sweet!


1 (2-3/4lb) pork roast, trimmed and tied
2 Tbl canola oil
1 medium onion thickly sliced
3 carrots thickly sliced
3 celery stalks thickly sliced
4 garlic cloves smashed
4 fresh sprigs of thyme
4 fresh sprigs rosemary
6 Tbl cold unsalted butter, divided
2 apples  cored and cut into 8 slices
3 Tbl apple cider vinegar
1-1/2 cups apple cider
3 Tbl whole grain mustard
salt and pepper

Preheat oven to 400 degrees

Heavily salt and pepper the pork.  Heat the canola oil in a saute pan and sear ALL sides of the pork to golden brown - 2-3 minutes on all sides.  Place roast in a 13 X 9 pan set aside.

Gently wipe out the saute pan and add 3 Tbl cold butter over medium heat.  Add onion, carrot, celery, garlic and herbs and cook about 8 minutes until tender.  Add the apples and cook about 2 minutes.  Pour the mixture into the 13 x 9 pan around the pork roast.  Bake in the oven for 35-50 minutes until the internal temperature is 140-150 degrees.

Transfer the pork to a cutting board and cover with foil and let it rest.  Strain the vegetables from the juices.  Pour the juices into a saute pan, add apple cider vinegar.  Turn heat to high and reduce by half then add apple cider.  Remove the pan from the heat and add the mustard and 3 Tbl butter and stir to combine.  Season with salt and pepper.

Remove string from the pork and slice the pork and serve with sauce over the top.  I enjoy the braised vegetables so I save them and eat them on the side.  You may choose to create other side dishes.  A really good apple sauce is a MUST.  I buy Fresh Market's brand with cinnamon flavor.


Friday, January 18, 2013


(Again my blog will not upload photos)

Love Maple Syrup!  Trying my hand at a maple-brined pork tenderloin for the game on Sunday and thought how great this would be as a pre-dinner/game cocktail!  This recipe comes from Madava Farms - Maple Syrup farmers in Dover Plains, NY.  It is a twist on an Old Fashioned

1/2 oz pure maple syrup (preferably dark amber)
1/2 oz fresh orange juice
1/4 oz fresh lemon juice
4 dashes Angostura bitters
slice of an orange
2 oz bourbon
1-1/2 oz chilled seltzer

In a rocks glass combine syrup, juices and bitters.  Add the slice of orange and mudle lightly.  Add the bourbon and stir well.  Fill the glass with ice and top with seltzer.


Tuesday, January 15, 2013


(My blog is a bit off and won't upload any photos...ugh!)

Mel Tipton asked for a recipe for Shepard's Pie...I have only made this once and it was really good.  He is a chef so I just hope he likes it..scary!


For Potatoes:
4 large potatoes, peeled and cubed
1 Tbl unsalted butter
1 Tbl finely chopped shallot
1/4 cup shredded cheddar cheese (I use white cheddar)

Cook potatoes in boiling salted water until tender. Drain and mash.  Mix with butter, shallot and cheese.  Add salt and pepper to taste and set aside.

For Other Layers:
5 carrots chopped
1/2 cup frozen peas and corn, thawed
1 Tbl canola oil
1 onion chopped
1 lb. lean ground beef
1 tsp each onion powder, garlic powder and worchestershire sauce
2 Tbl flour
1 Tbl ketchup
1 packet brown gravy mix*
1 cup water
1/4 cup shredded cheddar cheese

Boil carrots in salted water until tender - about 15 minutes.  Drain and mash and set aside.
Heat canola oil in a pan.  Mix ground beef with onion powder, garlic powder and worchestershire and add to the pan.  Cook beef through and drain off excess fat.  Stir in flour and cook for 1 minute.  Add ketchup.  Mix gravy with water and add to beef mixture.  Boil and reduce to simmer.

In a 13 X 9 pan, spread the beef mixture on the bottom.  Add a layer on top of mashed carrots.  Add a layer of peas and corn.  Top with mashed potato mixture and sprinkle with cheese.

Bake 20 minutes until golden brown.

* You can substitute beef broth for the gravy if you do not want it too thick.