I really wasn’t sure if I would be able to support #AppleWeek and I decided at close to the last minute that, I could make it happen! And while I unfortunately missed my opportunity to sign up for some (not all!) great sponsor items, that didn’t mean I couldn’t share some fabulous apple recipes with 2 dozen of my blogging friends. A huge thank you goes out to Carlee of Cooking with Carlee for organizing this great week.
Disclaimer: This post contains affiliate links.
I had just purchased a curriculum for homeschooling my preschooler which opened up a lot of time I didn’t think I was going to have and the first unit is apples! While I’m actually saving that unit to coincide with some family apple picking, it had me thinking! And I’d just made this savory pork dinner from Bobby Flay’s Grill It.
Clearly the blogging gods pulling me to partake in #AppleWeek!
Pork chops and apple sauce is a classic combination and has often been elevated and modernized. In fact, one of my favorite dinners is Pork Chops with Spiced Apples from Tyler Florence’s Real Kitchen.
It would seem natural that apple butter could pair nicely with pork chops, too. And, I’m sure it does! But the apple butter you’re thinking of (and that I thought originally when reading the recipe title) is not the apple butter served over these chops. Instead of a “butter” made from apples, it’s real butter infused with apples, onions, and spices. Delicious!
Molasses-Mustard Glazed Pork Chops with Apple Butter
Ingredients for pork:
- 1/4 C molasses
- 1/4 C Dijon mustard
- 2 tbsp whole-grain mustard
- 4 1″ thick bone-in pork chops
- 2 tbsp canola oil
Ingredients for butter:
- 2 tbsp canola oil
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 2 Granny Smith apples, peeled and diced
- 3 tbsp brown sugar
- 1 tsp cinnamon
- 1/4 tsp Kosher salt
- 1 1/2 sticks butter, softened
- Make butter: In a large non-stick skillet heat the oil over medium-high heat. Saute the onions until tender. Add the garlic and cook for 30 seconds. Add the apples and browns sugar. Cook until apples are soft yet not falling apart. Stir in the cinnamon and salt, cook another minute. Remove from heat and allow to cool. Place in a food processor with the butter until smooth. Cover and refrigerate a least an hour. Bring to room temperature before serving.
- Make the glaze: Whisk together the molasses and mustards. Season to taste with S+P.
- Grill the pork chops: Brush the pork with the canola oil, season with S+P, and grill 3-4 minutes. Brush with the glaze and flip the pork. Grill another 4 – 5 minutes. Brush with more glaze and cook another minute. Remove from heat and allow pork to rest under foil for 5 minutes.
- Serve with a dollop of the apple butter.
*This recipe is adapted from Bobby Flay’s Grill It *
Be sure to enter the giveaway and check out these great apple recipes:
Appelflappen from Palatable Pastime
Apple Butter Cream Cheese Spread from Tip Garden
Apple Cinnamon Roll Pie from Corn, Beans, Pigs and Kids
Apple Cranberry Galettes with Caramel Drizzle from Family Around the Table
Apple Maple Jam from Feeding Big
Apple Oat Quick Bread with Caramel Sauce from The Chef Next Door
Apple Yeast Coffee Cake from Jolene’s Recipe Journal
Easiest Ever Applesauce from A Day in the Life on the Farm
Grilled Apple Butter Pork Tenderloin from Books n’ Cooks
Grilled Veggie Tacos with Apple Pico de Gallo from Culinary Adventures with Camilla
Honeycrisp and Gouda Grilled Cheese from The Redhead Baker
Italian Apple and Fig Polenta Torta from All That’s Jas
Molasses-Mustard Glazed Pork Chops with Apple Butter from Sew You Think You Can Cook
Roasted Brussel Sprouts with Bacon and Apples from House of Nash Eats
Roasted Pork with Apple Puree from Simple and Savory
Savory Apple Bacon Pizza from Cooking With Carlee
Slow Cooker Honey Apple Pork Roast From Amy’s Cooking Adventures
You guys, guess what?
You know this super awesome theme for today’s Sunday Supper? Sleepover Foods? Yeah, it was mine!
If you have some super epic ideas, you can easily submit them here.
A big thank you to Marion of Life Tastes Good for hosting the event. I’m so excited to see what everyone has to offer for our virtual sleepover!
Originally, I’d have loved to share a fun popcorn recipe perfect for watching movies late at night. But the reality of doing so had me switching gears to a different salty snack.
Why couldn’t I share popcorn? Well, because I have two little boys, who, while awake ensure I will burn the popcorn every time. They’re also not of popcorn-eating-age, so when I make popcorn I have to wait until after bedtime. But by then, there is zero light by which to take a drool-worthy photograph. And let’s be real, there wouldn’t be any leftover to try shooting some stale-popcorn pictures.
I started thinking about party mixes and thought it’d be fun to make one out of all Goldfish. (No, I am not sponsored by Pepperidge Farm – I WISH!) I thought about my favorite popcorn flavor – salted honey – and knew I wouldn’t be able to transform that to my fishy mix because Treat isn’t yet one year old and can’t have honey. Agave wouldn’t lend enough flavor, so I decided on real maple syrup!
Firecracker was more than happy to be my little model. I put him into a pile of pillows and blankets on the floor and handed him of cup of my Maple Fish Party Mix.
Maple Fish Party Mix
- 2 tbsp butter
- 2 tbsp real maple syrup
- 2 C cinnamon graham cracker goldfish
- 2 C pretzel goldfish
- 2 C whole grain cheddar goldfish
- 2 C original goldfish
- Melt butter and syrup. You can do this in a small pot on the stove or in a microwave safe bowl.
- In a large microwave safe bowl, toss together all of the goldfish. Pour the melted butter and syrup over the top and toss to coat. Microwave 1:30min, toss, and microwave another 1:30min.
- Spread the goldfish mix onto a baking sheet and allow to cool to room temperature before storing in an airtight container. The goldfish will keep up to 2 weeks.
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out ourPinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
When I decided to join this International Cookie Exchange, hosted by Sarah of Curious Cuisiniere and Camilla of Culinary Adventures with Camilla, I first thought of doing a Polish cookie. I had my mom in town for a couple of weeks after the birth of my baby boy so going Polish was a no-brainer. Turns out that particular cookie was already claimed. (I shared my Kolaczki last weekend.)
I decided to then search for a recipe from my dad’s side – the Dominican Republic. The only thing I could find was a coconut cookie which was off limits to me. My dad spent his high school years in Puerto Rico so I figured I’d search for some Puerto Rican cookies instead. There were a few more varieties available and I was drawn towards mantecaditos.
But which version? I found a couple of recipes that used almond flour or ground almonds, but the recipe that used all-purpose flour and almond extract definitely won out; hey, no need to hit the grocery store!
These cookies were familiar, though I’d never had them before. The flaky cookie reminded me almost of a shortbread and almond extract flavor really came through the buttery cookie. My little man really liked these cookies – he was standing at the counter begging for more.
My mom and I thought baking cookies would be a fun way to get my little man involved in the kitchen. I brought his little table into the kitchen, gave him a little cookie dough, and a small bowl of sprinkles. To say he made a mess was an understatement, but he was happy and “contained” throughout the entire baking process.
- 1/2 C vegetable shortening
- 1 stick butter, softened
- 3/8 C sugar
- 1 tsp almond extract
- 2 large egg yolks
- 2 C flour
- Preheat oven to 350 degrees F. Lightly grease a baking sheet.
- In the bowl of a stand mixer fitted with the paddle attachment cream the butter, shortening, and sugar until combined. Add the almond extract. Alternate adding the egg yolks and flour, mixing until combined.
- Roll dough into balls and press flat and create a well. Pour sprinkles in the well.
- Bake 8 – 12 minutes.
*This recipe is adapted from Melisa at http://warmtoastymuffins.com/2013/10/23/mantecaditos-puerto-rican-cookies/*
Here’s the #IntnlCookies Tray…
listed in alphabetical order of the cookies’ country of origin
You can follow along on Twitter with the hashtag #IntnlCookies, and you can find these great recipes and more cookies from around the world on the International Cookie Exchange Pinterest Board.