Apple Pork (or Chicken)

This recipe is a little nostalgic for me because it's the first recipe I remember tweaking so extensively that it completely changed the dish. The original recipe looked good but for some reason or another I couldn't make it the way it was written. (If I'm remembering correctly I didn't have most of the ingredients.) I tried my own version of it and am glad I did because this is now one of my favorite recipes.
I've made it with chicken and pork but I think I prefer chicken. I often up the amount of apples and onions in the dish to stretch it a bit and it's still great.

Apple Pork (or Chicken)
 Print Recipe
Yields: 4-6 servings

Ingredients:
2 cups cooked rice (I like to add a little cinnamon and nutmeg to the rice as well.)
1 lb pork or chicken, cut into 1 in pieces
1 T olive oil
1 large onion, diced
2 apples, diced
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups apple juice
2 T cornstarch

Directions:
   1.  In a large skillet, heat olive oil; add meat and cook until browned. Remove to a bowl.
   2.  In same skillet, add apples and onions and cook until softened. Return meat and any juices to pan. Sprinkle seasonings over mixture.
   3.  Add apple juice to pan. Sprinkle cornstarch and stir to combine. Bring to a boil then reduce to a simmer; simmer until sauce has thickened. Serve over rice.

This is linked to URS.

Menu 6-27

Recap From Two Weeks Ago:
The experimental Green Bean & Apple Saute was wonderful! I was surprised how much my husband loved it; he thinks it was the honey that really brought it all together for him.

While the Broccoli Fettuccine Alfredo can in no way be called healthy it is tasty! It was insanely easy to make as well. I also added cooked chicken which made it a great meal.

The Pork BBQ sandwiches and 3 Bean Salad went together really well. I combined two different recipes for the Bean Salad and since I didn't have wax beans just used double the amount of green beans.

We love this recipe for Apple Pork although I usually use chicken. It was fine with the pork but I think I prefer it more with the chicken as the meat is a little more tender. [Recipe coming Wednesday.]

I was inspired during the week (as I was hoping to be) by a college friend to make Chicken Bacon Ranch Pizza. This is now added to our list of favorite pizzas!

Onto This Week:

• Monday: Ravioli: I've always said I would never make this but she makes it look so easy.
• Tuesday: BBQ Chicken with Vegetable Risotto: Plain and simple BBQ Chicken is so good and should be complemented nicely with the risotto.
• Wednesday: Hawaiian Grilled Cheese Sandwiches with Creamy Corn Salad: Yet another Hawaiian dish for me to try.
• Thursday: Stromboli: This could very well change as our plans are up in the air but if we do have Stromboli I know it will be good!
• Friday: Pizza Night! Burrito: It's been a long time since we've had burrito pizza.
• Saturday Brunch: French Toast Stratas: I'll probably have bread leftover from the sandwiches so it will work perfectly for these delightful stratas!
• Sunday: Leftovers

Visit I'm an Organizing Junkie for more menu ideas.



My Favorite

Unlike my husband who choose his favorite in no time at all I had to think about it a bit more. I narrowed it down to two and in the end chose Sweet Hawaiian Pizza. Basically, it came down to the good memories it brings back for me. Sweet Hawaiian Pizza is a great choice for a summer pizza with it's light, fresh toppings.

Husband's Favorite

When I asked my husband to think of one of his favorite meals to share again I had barely gotten the words out of my mouth when he said "Cream Cheese Pasta". I think that means he likes it, a lot!
So, upon my husband's recommendation, check out his favorite, Cream Cheese Pasta!

Menu 6-20

Well, I don't actually have a menu written up because I'm taking this week off. :)

In the meantime, visit I'm an Organizing Junkie for other menus for this week.

On Wednesday check back for one of my husband's favorites and then on Friday I'll share one of mine.

I'll be back next Monday with our menu and recap from last week.

Friday Foreshadowing

I stumbled across some amazing recipes this week. I would love to try each of these at some point. Hopefully I'll get the chance to make at least one of them soon.

• Fourth of July Cake from I am Baker:: You have to click over to see this cake. It is amazing!
• Toasted Marshmallow Milkshake from Joy the Baker:: This looks delicious, like a perfect drink for a summer day.
• Homemade Oatmeal Packets from A Few Shortcuts:: My daughter and I have oatmeal for breakfast each day. Right now, it works fine to measure it out each day but I know the day is coming when I'll love the time saved by these packets.
• Pancake and Sausage Muffins from Heavenly Homemakers:: I'm trying to branch out with what I make for breakfast. These look like a tasty combination to try.
• Four Bean Salad from In Him We Move...:: We actually just had a bean salad alongside dinner this week that we loved but I'm willing to try others.

This is linked to Friday Favorites.

Baked Beans

We had always been content fans of canned baked beans until one Saturday last summer. We were grilling and wanted to have baked beans but there were none in the house. I went to my cookbooks, looked around and found this recipe. The first time I made the beans they were good but not perfect. Now I think I've pretty much got it down and we actually prefer these beans as opposed to the canned stuff.

The longest part of the prep is boiling the coffee mixture but even that doesn't take long. After that you can relax and enjoy the delicious smell of your baked beans baking in the oven, making you wish it were already time to eat!

Baked Pinto Beans
 Print Recipe
Yields: 4-6 servings

Ingredients:
1 30 oz can pinto beans (or 2 14 oz cans), drained
1/4 cup brown sugar
1/8 cup water
1/2 T vinegar
1/2 tsp salt
1/8 tsp cloves
1/8 tsp pepper
1/8 tsp celery seed
1/4 cup cold coffee
1/2 onion, diced
2 slices bacon, diced
1 cup water

Directions:
   1.  In a small saucepan, heat brown sugar, 1/8 cup water, vinegar, salt, cloves, pepper and celery seed to boiling, stirring occasionally. Stir in coffee.
   2.  Place beans, onion and bacon in a casserole dish. Pour coffee mixture and 1 cup water over top; stir.
   3.  Cover and bake in 350 1 1/2 hours, stirring occasionally. Remove cover and bake 15-25 minutes longer.

Adapted from: 1988 printing of Betty Crocker Cookbook

This is linked to Good Cheap Eats.