BHG Delish Dish

Stirring Up Ideas In The Kitchen

apple

 

Hi everyone! I’m Tux from Brooklyn Homemaker!

I’m a food blogger, photographer, dog lover, husband, and avid baker living in Bushwick, Brooklyn. I hope you’ll love my recipes and much as I love sharing them. If you want to learn more about me or my blog, please visit Brooklyn Homemaker and take a look around!

The internet is a seriously amazing place when you stop and think about it.

It’s hard to even remember what life was like before we had the world wide web, before smart phones, and before free public wifi. Back when you’d have to wait until you got home to look up the useless bar trivia we now have answers to at the click of a button. Way back when you had to consult actual cook books to find recipes, rather than finding pages and pages of search results for even the most obscure cuisines.

I have shelves sagging with cookbooks, but most of them spend more time collecting dust than helping me cook. These days I rely on the internet to provide me with drool-worthy recipes and endless culinary inspiration. Most of the time, even when a recipe sounds mind-blowingly delicious, I like to make a few changes here and there to suit my taste. Increase this, substitute that, omit the other. You know. I’m sure you do the same, at least some of the time.

In my ceaseless internet exploration I recently stumbled across a recipe for pork and apple stew from Better Homes and Gardens that I just HAD to try.

I absolutely love pork, but have never really considered pork as a meat to use for making stew. Once I’d seen this recipe though, something clicked in my brain and I knew it wouldn’t be long before a big pot of it would be bubbling away in my oven. I mean, pork and apples are a match made in heaven, and stew is pretty much all I want to eat this time of year, so what’s not to love?

I made the original recipe first, as written here, because I wanted to see exactly how it would come out before making any changes. It was really delicious, but I wanted so see what I could do to make it just a little less sweet, and to add a bit more substance. The result is an insanely tasty stew with tender pieces of pork and hearty chunky vegetables, all tied together with earthy savory herbs and fresh bright apples and cider.

Here is the original recipe for Cider Pork and Apple Stew,
and below are the changes I made for my version of the recipe:

reduce to 2 apples
add 1 small sweet potato, peeled and cubed small
add 2 russet potatoes, peeled and cubed
add 1 tablespoon fresh thyme leaves, finely chopped
reduce cider to 1/2 cup

Add the sweet potato and one of the chopped apples along with the onions, carrots, & parsnips in the recipe; and sauté until they begin to brown. This may take a few minutes more than the original recipe states because of the additional ingredients. Remove and set aside with pork as stated in the recipe.

Add chopped thyme leaves along with the sage, ginger, & garlic. After one minute add remaining apple and all of the cubed russet potatoes along with stock, vinegar and the reduced amount of cider.

Continue recipe as written.

 


Three words. Back. To. School.

 

If you haven’t gotten the hint already, it’s back-to-school season. Along with a multitude of coloring crayons, watercolor paints and No. 2 pencils, comes the stress of planning lunches that the kids will actually eat (and not just bring home 3/4 full). Luckily, I’ve put together 10 kid-favorite recipes that are sure to leave plates (or rather lunch boxes) clean.

 

 

1. If your kids are poptart fanatics, then introduce them to Lark & Linen‘s Homemade Strawberry Poptarts. This fresh pastry is oh so sweet!

 

 

2. Leave the canned stuff at home. Send your kiddo to school with a thermos filled with something fresh from the garden. Thank you iFoodreal for this amazing Chicken Noodle Harvest Vegetable Soup recipe!

 

 

3. That’s right, homemade fruit roll-ups! Look to Willow Bird Baking‘s Straw-Raspberry Basil Fruit Leather recipe for a healthy alternative without the preservatives.

 

 

4. How about a sweet that’s energizing and healthy? This Apple Cookies recipe by Rachel Schultz is both!

 

 

5. Frozen Yogurt Covered Blueberries offer a less traditional (and fun!) way for the kids to get their daily intake of fruit and dairy. Thank you Family Fresh Meals!

 

 

6. Don’t these Homemade Hot Pockets look tasty? Thanks to Jo Cooks, frozen meals have no hold on you.

 

 

7. Save money and time by making freezer-ready sandwiches with CincyShopper‘s easy DIY PB & J Uncrustables recipe.

 

 

8. Once your kiddos try these Homemade Pizza Rolls by Tracy’s Culinary Adventures, they’ll be asking for this it everyday of the week.

 

 

9. Snack day? No problem! Five Heart Home‘s Oats & Honey Granola Bars are sure to satisfy any hungry tummy.

 

 

10. A hot lunch is easy to pack when you have Shugary Sweets‘s White Cheddar Mac & Cheese.

 

Welcome Back To School!

 

xxmadison


This is a post from Love From The Oven provided by our sponsor, Mott’s Applesauce.

Hi everyone, this is Christi Johnstone from the blog, Love From The Oven. Today I’m sharing another great recipe that I have “made over” using Mott’s Applesauce. I love to make quick breads and muffins, and this Apple Pie Bread recipe is a delicious way to start your day.

Apple Pie Bread

I love how delicious and easy quick breads like this are to make, and they are a staple in our house. Both my daughters love breads and muffins, and they make for a quick, easy and delicious breakfast or afternoon snack. I’m always looking for ways to lighten up bread recipes. Using Mott’s Applesauce in place of some of the oil or butter often used in bread recipes is a fantastic way to cut some fat and calories from the recipe, without sacrificing flavor.

Apple Pie Bread

My family raved about this recipe, so it gets the picky eater stamp of approval! In addition to applesauce, four grated apples go into this bread to give it a fabulous apple flavor, which shines even more thanks to the addition of some cinnamon. I am a big fan of white whole wheat flour, which is a fabulous substitute for all purpose flour, and I used it in this recipe. I love when I can make bread for my family that is lower in fat and whole grain.

Apple Bread

The original recipe calls for nuts and raisins. We have some tree nut allergies in our house, and not everyone is a raisin fan, so I left those ingredients out, but I think they would be absolutely delicious, so by all means if your family enjoys them, make sure to include them!

Applesauce Bread

To make my version of this Apple Pie Bread:

  • In place of 1/2 cup of butter, use 1/4 cup of butter and 1/3 cup of Mott’s Applesauce.
  • In place of all purpose flour, use white whole wheat flour.
  • Add 1-2 tsp of cinnamon.
  • In place of the Streusel-Nut topping, simply sprinkle 1/4 cup packed brown sugar over batter just prior to baking.

Recipe For Apple Bread

I hope your family enjoys this low fat, whole grain version as much as we did. It is absolutely delicious heated up in the morning for breakfast! Thanks so much for having me here today at Delish Dish on BHG! Please come say hi on my blog, Love From The Oven, or my Pinterest, Instagram or Facebook pages.


 Giulia is a freelance photographer based in Ottawa, Ontario. She also shares her recipes and travel adventures on her blog Audrey’s . Giulia’s work has appeared on Cup of Jo, Style Me Pretty Living, Sweet Paul Magazine, TheKitchn, Huffington Post and Better Homes and Gardens. She’s had her photography and styling work published in Ottawa Magazine landing on the cover of the May 2014 Eating & Drinking issue.

 

 

 

 

 

Giulia Doyle from Audrey's for Delish Dish

I was so excited to be asked to participate as the Delish Dish guest blogger! After having trouble narrowing down what I wanted to cook (too many good things to choose from), I decided on something sweet, but not too decadent. Something that goes well with all the holiday goodies we might be gobbling up these days.

Giulia Doyle from Audrey's for Delish Dish

I chose the Apple Mango Crisp, with a few minor tweaks. I substituted the wheat germ with milled flax-seed and used coconut sugar instead of brown sugar. By doing this, the recipe is still perfect for dessert with some whip cream or a scoop of ice cream.

I also decided to top the crisp with coconut flavored yogurt, which made this recipe the perfect not-too-sweet breakfast option. I have to say, not only was this a fun project, but it also resulted in a great weekend breakfast with enough left-overs to serve for dessert! And any apple based recipe that doesn’t require peeling is a winner in my books. Thanks for having me Delish Dish!

Giulia Doyle from Audrey's for Delish Dish


Hi!  I’m Katie Workman, author of The Mom 100 Cookbook, and I also write themom100.com blog.  Both the book and the blog are intended to make your life easier, filled with  delicious, no-fuss, easily adaptable recipes, plus tips, maybe a little wisdom for surviving and staying happy in the kitchen.  And a hefty dose of honest reality — I’ve got two kids, a full time job, a husband, a dog, and I’m right there with you, figuring it out one day at a time!

This is the story of possibly the best apple streusel pie everApple pies, in whatever form they come, are always one of the most welcome items on the dessert buffet, and never more appealing than on Thanksgiving.  Something about the smell of those warm spices and tender apples, that flaky crust.  I’ve never met an apple pie I didn’t like, and I think I speak for the masses.  And when that pie gets topped with a sweet and slightly crunchy streusel topping ….WELL, that’s the apex of apple pie, as far as I’m concerned.

But what if you added one more element, a simple custardy filling to envelop the apples in a rich, silky filling underneath that wonderfully bumpy topping?  That would be a whole other level of apple pie heaven, wouldn’t it?  And what if, just what if, you passed a small pitcher of caramel sauce on the side for those who were looking to gild the lily?

This recipe starts with the fabulousness of Crumb-Topped Apple Slab Pie, but we are suckers for pie in pie pans over the holidays, so I changed it to a regular pie instead of a slab pie.  Then I added a custard filling to bing the apples together.  I also added ground ginger and cloves along with the cinnamon to give it different layers of flavor.  You could also use pumpkin pie spice mix if you wanted.  I usually use Granny Smith apples, which have a nice tartness to stand up to the sweetness of the filling and the topping, but you could use any firm apple that is available.  If you have the time and inclination to make your own pie crust  as the original recipe suggests by all means, bully ahead, but I can get a little lazy in the pie crust department, so I fall back on the rolled up pie crusts found in the refrigerator section of the supermarket, and the ready to bake crusts in the freezer section.  I really love them, and they allow me to make pies more often that I otherwise would.  You can use your fingers or a pastry blender to rub the butter into the streusel topping if you don’t have a food processor; just make sure the butter is quite cold.  It’s a good idea to put a baking sheet under the pie when it’s baking, as the streusel topping can tend to bubble of the side a bit.

This streusel pie inspiration was combined another inspiration, this one from Mile-High Caramel Apple Pie.  I loved the idea that caramel would be just the perfect finishing touch.  Ironically, instaed of using a store-bought caramel as that recipe suggests, I made my own — but another time I might well just grab a jar of pre-made sauce.  If you wanted to swap out the caramel for whipped cream or vanilla ice cream, that would also be delicious.  Or, if you are feeling a little outrageous, you could do caramel AND whipped cream or ice cream.

The pie can be baked a day ahead of time and kept wrapped in the refrigerator.  Let is return to room temperature before serving or heat it in a 300°F oven for 15 minutes to warm it.  Click here for the pie recipe.

 

Easy Slow Cooker Desserts


Hi! I’m Rachel from Rachel Cooks — a blog devoted to family-friendly recipes. As a wife to a high school principal and a mom to two energetic toddlers, more often than not, I don’t have a ton of time to spend cooking a big fancy dinner. The food I create is easy to get on the table and made with ingredients that you can find in your grocery store even if you have a small child chatting your ear off.

Pork Tenderloin with Apples and Onions

When I was approached by Better Homes and Gardens to choose a recipe from their online collection to recreate, it was a hard decision! There are so many terrific, mouth-watering recipes. Ultimately, I chose one that was easy to prepare, seasonally appropriate, and nutritious. The recipe I chose was Pork Tenderloin with Apples and Onions. This time of year, I cannot get enough of apples. One of my favorite things to with my family is go to the apple orchard every year. We take photos, pick out a pumpkin, drink hot apple cider and eat a freshly fried donut. I look forward to it all year. I love the crisp air and the smell of sweet apples. I loved that this pork tenderloin recipe contained apples — apples are the perfect compliment to pork — they add a great sweetness and fresh flavor to the pork.

Pork Tenderloin with Apples and Onions

I kept this recipe pretty much the way it was written (why mess with a good thing?), except I doubled it because I knew we’d all love it. (Side note: Leftovers of this freeze and reheat great!) One thing I did do was pound out the pork tenderloin slices a little bit to make them extra tender. To do this, I lay them all out on a cutting board and then cover with plastic wrap. I then pound them with the flat side of a meat tenderizer until they are all about 1/4 of an inch thick. They do take up a little more space in the pan this way, so you might have to cook the pork in batches. Since I pounded mine as well as doubling the recipe, I had to cook mine in a about 3 batches. If you find the bottom of your pan is becoming a bit too brown, throw in a dash of the apple cider vinegar and scrape the pan with a spatula. You can then add a little more oil as needed to finish cooking the rest of your pork.

Pork Tenderloin with Apples and Onions

This recipe is simple enough that it would be fun to try some twists on it. If I could have gotten to the store before preparing this, I might have bought some fennel to add to this. I think that would be terrific. I also think it would be great to add in a sprinkle of cinnamon. I served this alongside roasted squash and some brown rice. I felt as though I had died and gone to fall heaven.

Pork Tenderloin with Apples and Onions

I hope you love this Pork Tenderloin with Apples and Onions as much as we did!

If you’re still craving more pork tenderloin, try these recipes:

Quick and Easy Pork Recipes

 


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