Crockpot Cinnamon Applesauce

 3 lbs. apples, peeled, cored and sliced (about 6 medium apples) I use Gala

1/2 cup granulated sugar

1/2 tsp. ground cinnamon

1/2 cup water

Place the peeled, sliced apples into the bowl of your crockpot. Sprinkle the sugar and cinnamon over the apples and mix well. Pour the water into the crockpot and place the lid on top. Cook over high heat for 4 hours.

When cooking time is up, remove the lid and mix the apples using a wire whisk, stirring until smooth, or until desired consistency is reached. Applesauce is delicious served warm.

Via: Belleofthekitchen.com

Hamburger Patties

 2 lbs. ground chuck

1/2 cup crushed saltine crackers or Panko breadcrumbs*

1 large egg

2 T. Worcestershire sauce

2 T. milk

1 tsp. salt

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. black pepper

Instructions

In a large mixing bowl, add the ground beef, crushed crackers, egg, Worcestershire sauce, milk, salt, garlic powder, onion powder, and pepper. Mix by hand until the meat mixture is smooth, but stop once the mixture looks even. (overmixing can create a dense heavy mixture)

Press the meat down in the bowl into an even disk. Use a knife to cut and divide the hamburger patty mixture into six 1/3 lb patties. 

Set out a baking sheet line with wax paper. One at a time, gather the patty mix and press firmly into patties. Shape them just slightly larger than the buns you are using. Set the patties on the baking sheet. Use a spoon to press a dent in the center of each patty so they don't puff up as they cook. If you need to stack the patties separate them with a sheet of wax paper.

Preheat grill to medium heat (350-400 degrees)

For thick patties: grill for 3-4 minute per side

For thin patties: cook on a griddle for 2 minutes per side

Stack the patties on hamburger buns, and top with favorite toppings.

*if you substitute regular dried breadcrumbs for the crackers or panko, reduce to 1/4 cup as they are denser and will create a "meatloaf texture".

via: A Spicy Perspective

Peach Burrata Salad

 Vinaigrette

1/3 cup extra virgin olive oil

2 T. peach or apricot jam

2 T. champagne vinegar or red wine vinegar

fresh cracked pepper and kosher salt

Salad & Toppings

1/4 cup pine nuts

5 oz. spinach

5 oz. arugula

4 large peaches, sliced

8 oz. burrata, liquid drained

Flaky salt

1/2 cup basil (loosely packed)

Vinaigrette Instructions

In a small bowl whisk together the EVOO, jam, vinegar, several cranks of fresh cracked pepper, and a pinch or two of kosher salt. Taste and add additional salt or pepper if needed. Dressing should be a pourable consistency. If it's too thick, add additional EVOO, one tablespoon at a time, until desired consistency is achieved. Set aside.

Salad

Warm a small skillet or nonstick pan over medium heat & add the pine nuts. Cook until fragrant and toasted, stirring regularly (about 3-5 minutes), being careful not to burn. Remove from heat and set aside.

Lay the spinach and arugula in a large serving bowl. Nestle sliced peaches in a cluster of 4-5 slices on top of the greens. Tear the burrata into large orange slice-sized pieces, and place on top of greens beside peaches. Sprinkle pine nuts on top of salad. Drizzle salad with vinaigrette (may not need all of it), and finish with flaky sea salt and fresh basil (whole or torn). Serve immediately.  

Via: femalefoodie.com

Fresh Green Beans with Cherry Tomatoes

 1 1/2 lbs. green beans, trimmed

1 T. kosher salt

water, for boiling

2-3 T. olive oil

1 shallot, or 1/4 small onion, sliced

3 garlic cloves, sliced

1 cup cherry tomatoes, different varieties, halved

salt and pepper

1/2 lemon

fresh herbs, such as thyme, parsley, dill or oregano

feta cheese

Directions

Salt the water with a tablespoon of salt, and once the water is boiling, add the beans and cook for 2-3 minutes. 

While the beans are cooking, fill a large bowl with cold water and ice. When the beans are done cooking, transfer them immediately to the ice bath to stop the cooking process & preserve their bright green color.

Heat a pan over medium heat. Add the olive oil. Add the shallot and sauté until golden, about 3 minutes,

Turn the heat to medium high and remove the beans with tongs, draining off the water. Toss with the oil and add the garlic and tomatoes.

Season with a pinch of salt & pepper. Cook until beginning to blacken & serve with a squeeze of lemon and a handful of cheese and herbs.

Butternut Squash Soup

 2 1/2 to 3 lbs. butternut squash, peeled, seeded, and cut into 2" chunks

2 T. butter

1 medium white or yellow onion, chopped

1/2 to 1 tsp. salt

2 cups chicken broth

1 cup water

2 cups heavy cream

1/2 cup brown sugar

2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. vanilla extract

Candied Pecan Topping

1cup pecans, chopped

1/2 cup brown sugar

1 T. butter

Instructions for soup

Place squash in a large microwave safe bowl, cover with plastic wrap, and microwave for 14-15 minutes, until squash is soft enough for a fork or knife to easily go through.

In a large Dutch oven, melt the butter over medium heat. Add onion, salt and squash. Cook for 10-12 minutes, stirring occasionally, until the squash begins to break down & there is some brown on the bottom of the Dutch oven.

Add broth & water to pot & stir. Bring to a boil over high heat, then reduce to medium heat. Add cream, sugar, spices, and vanilla, and cook for 6-7 minutes.

Blend the soup in a blender until smooth (may need to work in batches) and return soup to pot & bring to a simmer. Season with more salt or brown sugar to taste if needed, and if too thick slowly add more water or chicken broth until desired consistency. Serve soup with candied pecan topping.

Instructions for Pecan Topping:

Heat a nonstick pan to medium heat and add pecans, brown sugar, and butter. Continuously stir together until sugar is melted and coats pecans. Pecans should be slightly toasted. If nuts are cooking too fast or sugar begins to burn, lower heat to low. Let cool in nonstick pan or on parchment paper until ready to use.

Via: Femalefoodie.com

Smashed Potatoes

 2 lbs. small yellow potatoes

2 tsp. sea salt, divided

2 T. extra virgin olive oil, more for the pans

1 1/2 tsp. garlic powder

3/4 tsp. onion powder

freshly ground pepper

1 T. finely chopped fresh herbs (parsley, chives and/or dill)

flaky sea salt

parmesan cheese, optional

Instructions

Preheat over to 425 degrees and liberally coat 2 baking sheets with olive oil.

Place the potatoes & 1 tsp. of the salt in a large pot & fill it with enough water to cover the potatoes by 1 inch. Bring to a boil & cook until the potatoes are soft & fork-tender, 15-20 minutes.

Drain the potatoes & let them cool slightly. Place each potato onto the oiled baking sheet & use the back of a measuring cup to smash them down until they are about 1/4" thick.

Drizzle with olive oil, and sprinkle with garlic powder, onion powder, remaining 1 tsp. salt and pepper. Roast 25-35 minutes, or until golden brown & crisp around the edges, rotating the pans halfway.

Season to taste with more sea salt, or flaky sea salt, fresh herbs, an sprinkles of Parmesan, if desired.

via: LoveandLemons.com

Brown Sugar Spiced Pork Tenderloin with Chimichurri

 For the pork:

2.5 lb. pork tenderloin

6 cloves garlic (or frozen dorot cubes)

2 T. brown sugar

1 T. balsamic vinegar

1 T. olive oil

1 tsp. chili powder

1 tsp. cumin

1 tsp. salt

For the light Cilantro Basil Chimichurri:

1 cup fresh cilantro

1/3 cup fresh basil leaves

1/4 cup white balsamic vinegar

Juice from half a lemon

2 cloves garlic or frozen dorot cubes

1/2 T. olive oil

1/2 tsp. salt

1/4 tsp. pepper

pinch of red pepper flakes

Instructions:

Trim fat off of pork tenderloin. Rinse & pat dry.

Mix all of the other ingredients for the pork rub. It will make a thick marinade.

Using a spoon (or Ziploc bags on your hands) rub the marinade all over the 2 tenderloins. Cover & refrigerate for a few hours or overnight. Let come to room temperature before grilling.

Heat grill to high heat. Spray grill carefully with cooking spray. 

Sprinkle tenderloins with additional salt & pepper & place on grill. Sear for about 2-3 minutes per side over high heat, and then turn down to medium, and cover. Cook for about 15-17 minutes TOTAL, including searing time, rotating every 5 minutes or so. Internal temp should be about 140 degrees.

Let rest for 10 minutes, tented with foil before slicing.

Pulse all chimichurri ingredients in a mini food processor or blender.

via: Lillieeatsandtells.com