Wednesday, January 17, 2018

Trying something new....

So for Christmas, the Hubby got me an Express Pot. I love my crockpots, yes crockpots I have 6. Hoping the express becomes as loved as my crockpots. Going to try making an Apricot pork loin.

Wasn't bad but it also wasn't fall apart tender like if it had been cooked in the crockpot all day. It only took 40 minutes... heat up, brown it, come up to pressure and cook (25mins) then cooldown of 10 minutes. I will try it some more. Found the recipe here,

Wednesday, September 6, 2017

Been awhile....

and Once again it is Peach and Blueberry Recipe that brings me here,

Peach Blueberry Pork tenderloin  
1 Pork tenderloin
3 Peaches
1  Cup Blueberries
½ cup Juice ( I used apple) (Plus 14cup to make sauce if you want it)
 2 Tbs. Balsamic Vinegar
 ½ Tbs. brown sugar ( If you want it sweeter add more)
  1 Tbs. Cinnamon (pumpkin pie spice would be awesome too!)
   Salt and Pepper to taste
2 Tbs. Corn Starch if making a sauce with drippings.

Slice up peaches into wedges, Make slices along the top of the tenderloin and place a peach slice in each slice in the meat.  Place Tenderloin in the Crock pot and then put remaining peach slices around it. Dump in your blueberries.

Mix together juice, balsamic Vinegar, brown sugar, cinnamon, salt, and pepper. Pour this mixture over your meat and Peaches.

I cooked my on low for 5 hours.  Used a spatula with holes to move meat, peaches, and berries to serving plate. Then used drippings to make a sauce.

To make  Sauce:
Poured dripping into sauce pan bring to boil. In a lidded bowl add 1/4 cup apple juice and 2 Tbs. corn starch. Place lid on bowl and shake till no lumps remain.  Pour this mixture into boiling dripping sand stir until thickened, but not too thick. I like it a bit thicker than gravy. But remember it will also thicken as it cools.

Tuesday, June 27, 2017

I baked a pie!!

Image may contain: food

Used a Recipe from

Jean's Peach Blueberry Pie with Sour Cream

By Portia Hunt
Serves 8Sour cream crust:
  • 1 1/4 cup flour
  • 1/2 teaspoon salt
  • 2 tablespoons sour cream
  • 10 tablespoons butter
    Peach and blueberry filling:
    • 1 cup sugar
    • 2 tablespoons flour
    • 3 egg yolks (save the whites for an omelet)
    • 3 chopped peaches
    • 1 cup blueberries
    • 1/3 cup sour cream
    1. Preheat your oven to 425 degrees F.
    2. Process crust ingredients in a food processor until it forms a ball.
    3. Press dough into pie tin.
    4. Bake crust at 425 degrees for 10 minutes, then remove and reduce oven heat to 350 degrees.
    5. Whisk egg yolks together, then combine with sugar, flour, and sour cream.
    6. Pour blueberries and peaches into pie crust, then pour egg mixture over them.
    7. Cover the pie loosely with foil and bake for 35 minutes. Remove foil and bake for an additional 10 minutes so that the filling sets.  (I baked mine longer than this checking ever 5 minutes till the custard sat, think it was an extra 25 mintures)

    Tuesday, January 10, 2017

    Baked Chicken Taquitos

    Made these last night and they were pretty good.

    Sunday, April 13, 2014

    Been awhile!!!

    Allot has happened since I last posted here I did not even realize it has been over a year! Of course, I've still been cooking just not trying a lot of new or different things. But yesterday I fulfilled a request from the Hubby and made a Maple Bacon Bourbon Pecan Pie Recipe from the Whiskey Disk Blog.  It was a hit!

    • 6 slices bacon
    • 1½ cups pecans
    • 2 shots bourbon (I used Jim Beam Black)
    • ½ cup maple syrup
    • ½ cup corn syrup
    • 1 cup sugar
    • 3 eggs, beaten
    1 pie crust a bowl, combine the eggs, sugar, corn syrup and bourbon. Stir in the pecan-maple syrup mix and bacon pieces. Pour this mixture into a pie crust. Bake until the crust is golden, about one hour.

    Maple Bacon Bourbon Pecan Pie
    Preheat oven to 350 degrees. Fry the bacon, then chop into small pieces and set aside. Cook the pecans and maple syrup in remaining bacon grease for about three minutes, stirring constantly. Remove pan from heat.

    Thursday, August 9, 2012

    Balsamic Chicken

    3 boneless, skinless Chicken Breast
    1 can Red Gold diced tomatoes with Basil Garlic and Oregano
    1 Medium onion thinly sliced 
    2 tbsp chopped garlic ( i used the already done stuff from the jar)
    1/2 cup balsamic vinegar
    salt and pepper
    1 tbsp olive oil
    1 tbsp dried Italian herbs 

    Pour the oil in the bottom of crock pot, add Chicken breast.  Salt and pepper each Breast, put onion on top of chicken, add the garlic  and herbs on top of the onion. Pour in the vinegar and top with the tomatoes.

    Cook on high for 4 hours.

    I severed mine over angle hair pasta.