It has been a hot sticky mess this summer. Grilling has not been at the top of our priorities. Who wants to be standing over a steamy hot grill when you could be sitting in a nice air-conditioned house?
It is silly how we in the north complain all winter long about how we can’t wait for summer to come and then when summer finally gets here all we can do is complain how hot it is. Well, today was not one of those days that we complained about the heat. It was a perfect summer day. One of those days that you would like to spend the whole day outside.
A perfect day for grilling… And since we had a pork tenderloin begging to be grilled we had to fire up the grill.
I like to marinate pork that is going to be grilled. It gives it a wonderful flavor and is so effortless to do. Just throw everything into a Ziploc bag and you are good to go.
The smoky flavor that the grill give the meat; what more could you ask for! That is what I call deliciousness!!
2 to 3 lbs Pork Tenderloin
1/2 cup soy sauce
1 tablespoon extra virgin olive oil
1/4 of a green pepper cut into strips
1 clove garlic crushed and minced
1/3 cup of chopped onion
1/2 teaspoon of ground pepper
1. Mix all the above ingredients together in a bowl and set aside.
2. Place the pork tenderloin into a 2 gallon Ziploc bag. (I cut the tenderloin into 2 pieces so that it would cook a little faster.
3. Squish the bag around so all the flavoring work through the meat.
4. Set in the refrigerator for at least 3 hours
5. Once your grill is hot set the tenderloin in a pan and baste with the marinade that is left in the bag. (Save some of the marinade so that you can baste the tenderloin as it cooks on the grill.
Zucchini-carrot-apple bread, a super moist delicious bread.
There is a feel of autumn in the air in Minnesota these days. Which means there is an over abundance of zucchini in our garden. I thought this was truly a good reason to make more zucchini bread.
Simply this is the reason why I was looking at recipes in a book that I found at our public library. More Minnesota Mornings and Beyond A Cookbook & Travel Guide from the Minnesota Bed & Breakfast Association. I wrote about this book in a previous blog post.
When I noticed the recipe Zucchini-Carrot-Apple Bread in the book it popped out at me. Not because it was like oh my goodness this sounds like a wonderful recipe or not even because they had great looking pictures of the bread. I would never have thought of pairing zucchini, carrots, and apples together.
Remember I grew in rural Wisconsin where meat and potatoes were the staple. So, to say the least, this recipe was a little out of my cooking comfort zone. Needless to say, my curiosity was peeked, so I had to bake a recipe of this bread, just to see what this combination of ingredients would produce.
Much to my surprise, this bread was quite tasty. It was incredibly moist but I really don’t think that I could taste the apples or the carrots. Maybe the flavors all blended together or maybe they were added for their moistness.
I guess I need to step out of my cooking comfort zone more often!!!
Baking Time: 25-30 minutes
Baking Temperature: 350 Degrees
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoon baking soda
1-1/4 cups granulated sugar
3/4 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
1-1/2 cups grated zucchini, with skin on
1-1/2 cups grated carrots
1 small apple, peeled and finely chopped
1/2 cup chopped pecans or walnuts, optional
Preheat oven to 350 degrees. Coat loaf pans with shortening and flour. In a medium mixing bowl, combine flour, cinnamon, ginger, nutmeg, salt, baking soda, and nuts. Lightly mix to ensure even distribution of dry ingredients.
Grate zucchini and carrots into a small mixing bowl. Peel and chop apple.
In a large mixing bow, combine sugar, oil, eggs, and vanilla extract. Stir mixture just until combined; do not over mix. Fold in zucchini, carrots, and apple. Fold in dry ingredients mixture just until combined; do not over mix. Pour batter evenly into 5 mini loaf pans. Bake 25-30 minutes, checking regularly to confirm loaves are done. Place on cooling rack for 10 minutes, then remove from pans.
Slice loaf and serve slightly warm. Enjoy!
I did not have 5 mini loaf pans, so I baked them in one large loaf pan and two mini loaf pans. I would say that it would be best if you baked this recipe in one large loaf pan. The loaves were very small even in the mini loaf pans. If baking in one large loaf pan baking time should be expanded to 40-50 minutes or by sticking in a tooth pick and if it pulls out clean it is done.
Who can resist a delicious chocolate chip cookie? I know in my house there are never any complaints when I mention that I am going to make chocolate chip cookies. They are probably on the top of the list for favorite baked treats.
My children’s friends have been known to raid the freezer looking for chocolate chip cookies that I may have stored in the freezer. My one son’s friend has moved away from our hometown and has given my son his new address in hopes that I will bake him cookies and mail them to him.
I am not sure if my recipe for the chocolate chip cookies is that much different from other recipes for these yummy treats, but it may be the way that I bake them. Especially if you like a chewy cookie like my family does. When I bake my cookies I bake them only to the point when they are starting to get a little bit brown, kind of to the point where the tops and the sides are baked, but the centers are not quite baked. You have to remember that even though the cookies are taken out of the oven they will continue to bake on the hot cookie sheet. Taking the cookies out before they are golden brown will give you a moist chewy cookie.
Also, I like to add additional flour; to me, it seems that when baking any kind of cookie the recipe never quite has enough flour. Which leave the cookie a little flatter and crunchier. Which is fine if you like that kind of cookie.
Start your morning off with a couple of the yummy French Puffs.
A couple of days ago I took a trip to my local public library. I wanted to see if I could find something inspirational for writing some rousing post for my blog.
It seems the last couple of weeks since I started my blog my mind has been consumed with thoughts of my blog, what recipes I should add next, how I can get people to become followers of my blog… I wake up at night thinking about this. Oh well, I am sure as time goes on my mind will slow down and hopefully people will start viewing my blog, more than just my family.
Well enough about that. Let’s return to my trip to the library. I headed straight for the section that houses the recipe books. I found several shelves filled with all kind of recipe books, but one caught my eye right away.
The title of the book was More Minnesota Mornings and Beyond. A Cookbook & Travel Guide from the Minnesota Bed & Breakfast Association.
It featured recipes from Bed and Breakfast Inns from all around the state of Minnesota. Most of the recipes were for breakfast foods. I decided to make one of the more simpler recipes; I would like to share it with you on my blog now.
Mathew S. Burrows 1890 Inn Bed & Breakfast
This is an easy; tasty recipe! Makes 12 muffins
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup melted butter
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 cup melted butter
While muffins are baking, mix sugar and cinnamon in a shallow bowl. Melt butter.
Baking Time: 20-25 minutes
Baking Temperature: 350 degrees
Preheat oven to 350 degrees. In a medium mixing bowl, combine flour, sugar, salt, baking powder, and nutmeg. Make a well in the center of dry mixture.
In another medium mixing bowl, lightly beat egg. Add buttermilk and melted butter. Place wet mixture in the well of dry mixture; combine only until moistened. Do not over mix.
Fill muffin cups 2/3 full and bake for 20-25 minutes. The top should be golden brown.
When baked muffins are cool enough to handle, dip tops in melted butter and then in cinnamon/sugar mixture.
Don’t worry if you don’t have buttermilk. I did not have any buttermilk so I substituted the buttermilk with milk and vinegar. (I took about 2/3 of a teaspoon of milk out and replaced with the vinegar. Let this mixture set for 5 minutes before adding it to the other ingredients.) I had learned of this substitute for buttermilk several years ago and it works well.
I used baking cups for the muffin tins, this made it easy to remove the French Puffs from the tins.
My muffin tins are a little smaller so I think that filling the tins 2/3 of cups was a little bit too much. If you have smaller tins fill only 1/2 of the cup.
Overall I think the French Puffs turned out well. My family enjoyed them and I think that I will make them again.