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
Asparagus is one of my favorite vegetables. But I really only prepare it one way, so I was excited to see the article “Asparagus, 10 Ways” in the spring edition of Cook Fresh magazine. 2 of the 10 I’ve done before and 5 of the remaining 7 were dogearred. One of those 5 was a soup. I don’t tend to think “soup!” when it’s spring and summer, but this one was a simple option for a great weeknight dinner.
The recipe indicated it would serve “8 as a first course.” I figured I could halve it and it’d be perfect dinner for two; simply serve with with some great crusty bread or garlic bread. Surprisingly, there was a tiny portion left for lunch the next day. My husband gave it to Treat on my first outing without the kids since the move. I’m told he quite enjoyed it!
- 1 tbsp butter
- heaping 1/2 C sliced leeks
- 1 tsp minced garlic
- 1 tsp yellow mustard seeds
- 1 lb asparagus, trimmed and cut in 1 1/2″ pieces
- 1 1/4 C chicken broth
- 1 1/4 C water
- 1/8 C heavy cream
- squeeze of lemon
- fresh parsley
- Melt butter in a Dutch oven over medium-high heat. Add the leeks and garlic, season with salt. Give the leeks a quick stir, reduce the heat to low, and cover. Cook until softened, about 5 minutes.
- Add the mustard seeds, 1 tsp Kosher salt, asparagus, broth, and water. Bring the soup to a simmer over medium heat and cook uncovered until tender, 10-15 minutes.
- Remove soup from the heat and puree with an immersion blender, or carefully transfer to a blender.
- Stir in the cream, lemon, and S+P to taste. Garnish with parsley.
*This recipe is modified from CookFresh Spring 2016*
I mentioned on New Year’s Day that this January is the first ever National Sunday Supper Month. It’s incredible that this movement is making a difference in families all over the country. Take the pledge this year and gather around the table as a family just once a week.
Enjoying dinner together as a family doesn’t have to be reserved for holidays or fancy meals, but I am sharing a show-stopping main course today. This Mustard-Crusted Pork Roast is what we had for Thanksgiving this year instead of turkey.
With Treat being less than a month old we had a smaller Thanksgiving than usual. My husband’s parents drove up from Alabama to celebrate with us and the four of us enjoyed a less-than-traditional meal gathered around the table. I decided on pork instead of turkey or some other poultry because Firecracker was willingly and voluntarily eating pork. Unfortunately he wasn’t interested in the beautiful roast – I can’t even remember what he ended up eating that night.
Mustard-Crusted Pork Roast
- 1 C Kosher salt
- 6 tbsp sugar
- 6 tbsp gin
- 7 cloves garlic, smashed and peeled
- 4 bay leaves
- 2 tbsp peppercorns
- 1 tsp whole allspice
- 5 1/2 – 6 1/2 lb pork French rack (I had two separate roasts)
- 1 C panko
- 4 tbsp butter, at room temperature
- 2 tbsp dried parsley
- 2 tsp dried thyme
- 3 tbsp Dijon mustard
- Brine the pork: In a pot large enough for the pork roasts (I used my stock pot) combine salt, sugar, gin, garlic, bay leaves, peppercorns, and allspice with 4 C water over medium heat, stirring, until both the salt and sugar are dissolved. Add 8 C of ice and stir until brine is cool.
- Pierce the pork with a paring knife all over. Place in the cooled brine and refrigerate overnight.
- Place a roasting pan on the lowest level in the oven. Preheat oven to 325 degrees F. Remove the pork from the brine and pat dry, allow pork to come to room temperature while the oven and roasting pan preheat. Bring 3 C of the brine (and spices) to a boil.
- Pour hot brine in the bottom of the preheated roasting pan. Place the pork roast(s) on the roasting rack fat-side up. Roast 40 minutes.
- Make the crust: In the bowl of a food processor pulse the panko, butter, parsley, and thyme with a pinch of salt until combined.
- Remove the pork from the oven. Brush the roast(s) with the Dijon mustard and top with the panko mixture. Return pork to the oven and roast another 50 minutes.
- Increase the oven temperature to 425 degrees F and roast until the pork reaches an internal temperature of 140 degrees F, about 10 minutes. Allow pork to rest 20 minutes before carving.
*This recipe is modified from Food Network Magazine, Dec 2014*
Appetizers and Soups
Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.
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 our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
I have one more (at least to date) #10DaysofTailgate sponsor bonus feature for you today.
Today we’re using El Diablo Jalapeno Mustard in place of Dijon in one of Bobby Flay’s recipes. And thanks to Gourmet Garden I don’t have to grate the ginger myself!
My husband has a man crush on Bobby (yes, we’re on a first name basis over here… okay, maybe we’re not.. but we can pretend!) and this recipe looked like the perfect way to polish off the frozen salmon in my freezer. And the perfect way to use some of the wonderful Hot and Spicy Mustards from El Diablo. I imagine that the Mango flavor would work perfectly in this dish, but as I’m allergic to mango I opted for the Jalapeno flavor. It added a great bite to the salmon and complimented the ginger pretty well!
Judge all you want, but frozen fish is a great option. Especially now that we don’t live down the street from a seafood market. Or by the sea. I also love that buying frozen seafood means that it won’t go to waste. I can’t tell you how many times we’d purchased fresh fish to find that something else came up and it went bad before I cooked it up.
Brown Sugar Honey Mustard Glazed Salmon
- Preheat oven to 425 degrees F.
- In a small saucepan over medium heat melt butter into brown sugar and honey. Remove from heat and whisk in soy sauce, olive oil, mustard, and ginger.
- Place salmon in a baking dish and brush with the glaze. Bake 8-10 minutes, or until salmon is cooked through.
*This recipe is adapted from Bobby Flay at http://www.foodnetwork.com/recipes/bobby-flay/salmon-with-brown-sugar-and-mustard-glaze-recipe.html *
Disclaimer: I received El Diablo Hot and Spicy Mustards and Gourmet Garden herb pastes through the #10DaysofTailgate event, however all opinions are my own.
It’s Monday and it’s still #10DaysofTailgate hosted by Camilla of Culinary Adventures with Camilla. That means my #10DaysofTailgate post gets a Mexican Monday twist!
Okay, it’s not really Mexican. It’s actually far from being real Mexican. Queso is definitely an American Mexican appetizer. And this one uses processed cheese. But there is Chipotle involved.
Today’s dip features two of our wonderful #10DaysofTailgate sponsors: El Diablo Hot & Spicy Mustard and Bob’s Red Mill. Combine their products with Velveeta and you have a dip fit to make any tailgater happy.
Bob’s Red Mill provided us with a bag of their 13 Bean Soup Mix. With it, I made 13 bean chili to do a play on my mandatory tailgating dip. I even added El Diablo Chipotle Mustard to give it another depth of flavor – a tiny bit of heat and a mustardy bite of vinegar.
Chile con Queso
Ingredients for the chili:
- 1 1/2 C 13 Bean Soup Mix
- 1 lb ground beef
- 1 onion
- 2 cloves garlic
- 2 C canned diced tomatoes
- 1 tbsp chili powder
- 1/2 tsp salt
- 1/4 tsp pepper
Steps for the chili:
- Soften beans by boiling for five minutes. Remove from heat and soak at least one hour. Drain.
- Cover beans with 5 C water and simmer until tender 2-3 hours.
- Brown ground beef. Add onion and garlic, cook until translucent. Drain.
- Add beef, tomatoes, chili powder, and S+P to the beans. Bring to a gentle boil and cook 50-60 minutes.
Ingredients for the Chile con Queso:
Steps for the Chile con Queso:
- In a saucepan heat up chili.
- Melt in cheese.
- Add mustard and stir until combined.
- Keep warm in slow cooker. And serve with your favorite tortilla chips.
Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:
BBQ Sausage & Cheese Plate by The Spiffy Cookie
Vegified Hot “Wings” by Curious Cuisiniere
Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad by Love and Confections
Smoky Karma Stovetop Beans by Culinary Adventures with Camilla
It’s that time of month for another Crazy Ingredient Challenge. With the business of the holidays I sat out during December and January and I’m glad to be back this month.
This month we were assigned Mustard and Strawberries. The challenge is to combine sweet strawberries with vinegary mustard. I decided to be liberal with the mustard ingredient and use honey mustard. Stuart wondered if strawberries could be pickled in a way to compliment yellow mustard. But I liked my idea better.
I present to you Strawberry Pretzels with Sweetened Honey Mustard Dipping Sauce.
I chose to follow Hannah’s recipe for pretzels because I could completely connect with her blog post. The trick was adding in strawberries. I was really nervous about this part. You can’t just fold them at the end of the dough making process like you would pancakes or cookies, so I added them during the kneading process and hoped for the best. I tried researching how to add fruit to pretzels and found absolutely nothing. So I tried looking for adding chocolate chips to pretzels, again nothing. I think I’m starting a trend here!!
Strawberry Pretzels with Sweetened Honey Mustard Dipping Sauce
Ingredients for Pretzels:
- 1 (1 oz) packet active dry yeast
- 1 tsp sugar in the raw pure cane sugar
- 1 1/4 C warm water
- 2 1/2 C bread flour
- 1/4 tsp kosher salt
- 2/3 C finely chopped strawberries
- 3 tbsp butter, melted, divided use
Ingredients for Sweetened Honey Mustard Dipping Sauce:
- 1/4 C honey mustard
- 1/2 tsp white sugar
- heaping 1/4 tsp honey
- In the bottom of a stand mixer gently stir together yeast, sugar, and warm water. Let stand 5 minutes.
- Add 1 1/2 C of flour to the yeast begin to stir with the dough hook attachment on low speed. Add 1/3 C of strawberries and stir. Add salt, remaining flour and strawberries. Mix until the dough comes together around the hook.
- Cover and let dough rise for 1 hour, or until doubled in size.
- Preheat oven to 425 degrees F.
- Punch dough and transfer it onto a floured surface, divide into six equal parts. (I think you could even get 8 pretzels if you wanted!) Roll dough into a long snake and shape into a pretzel – do this by making a heart and twisting the ends. (see photos above)
- Place pretzels on parchment lined cookie sheet. Brush with 2 tbsp melted butter and bake 10 minutes.
- Turn on broiler and bake another 1-5 minutes until golden brown. Keep an eye on them, the timing will depend on your oven. Brush with remaining 1 tbsp butter and sprinkle with kosher salt.
- Make dipping sauce by whisking all three ingredients. Serve with pretzels.
To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.
When many people think football, they think pretzels! Pretzels with beer, pretzels wrapped around hotdogs, and pretzels with mustard.
This popcorn recipe also comes from Food Network Magazine’s January/February 2014 booklet of 50 Flavored Popcorns. The recipe I present to you is the one from Food Network. But I highly suggest reducing the amount of liquid, or maybe popping (see what I did there?) the mixture in the oven for a few minutes. I found that the final result was a bit soggy for my preference. I did break small pretzels sticks in half as that’s what I already had in my pantry, maybe actual small pretzels would have enough surface area to help absorb the butter-mustard mixture.
Mustard Pretzel Popcorn
- canola oil, enough to coat bottom of pot
- 3/4 C popcorn kernels
- 4 tbsp butter, melted
- 2 tbsp Dijon mustard
- 1 tsp sugar
- 1/2 tsp kosher salt
- 4 C small pretzels
- Put canola oil in pot along with 2-3 kernels of popcorn. Cover and stand by. Once you hear the kernels pop, add the 3/4 C of popcorn. Cover and cook over medium heat until popping slows. Gently shake the pop during the popping process so as not to burn the popcorn at the bottom. Remove from heat and remain covered until popping has ceased, unless you want to be pelted with popcorn. (If you have another method of popping popcorn, feel free to use it.)
- Whisk together melted butter, mustard, sugar, and salt.
- In a large bowl mix popcorn and pretzels. Toss with butter-mustard.