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Today's recipe is brought to you by my amazing husband. I was home sick yesterday. Sinus infections are my forte really, and yesterday was a doozy. However, I did have the wherewithal to ask PH what he wanted for dinner, and he suggested we get a pork loin out to cook.
As a side note we bought a big freezer a few months back and then we Costco'ed it up and filled it with lots of different meats, veggies, and fruits so we'd be well supplied in case of an apocalypse or something. Anyway, I got out a pork loin and he stopped by the grocery store on the way home. When he walked in the door he said excitedly, "I have a theme for your blog post this week! Raspberries!" He had gone to the store and bought a raspberry chipotle sauce, a syrup to make a raspberry drink, and raspberries were on sale so he bought those too!
Something you should know about my husband is that he is a master griller. So he cut the pork loin into coin shapes and grilled them. Then he spread the chipotle sauce over it (as you can see here, we used Bronco Bob's Roasted Raspberry Chipotle Sauce) and garnished our plates with raspberries. For the drink he mixed the Torani syrup with seltzer water. Then he got extra fancy and threw some raspberries in his drink as well. He made us a beautiful meal and set a beautiful table. You can go ahead and be jealous, it's okay. Every day I think that everyone should be, because my husband is really the greatest.
Now, this meal was super easy for me because I did absolutely nothing but eat it. It was a quick and simple meal. PH fired up our grill and set it at a temperature of 200 degrees and grill the coins he had sliced for about 20 minutes, and he'd flip them every five minutes for a nice even cook.
Not only was this a simple, quick, and tasty meal, but we have leftovers! Yeah for sandwiches!
Now, I don't know if you know this, but mustard and pork go well together when you're making a sandwich from leftovers. You may also not have known that in the world of mustard, the French are connoisseurs. I mean, it shouldn't surprise you, because it's food related, and France is the food capital of the world. They invented food. Really. They did. Also, there is a town in France called Dijon. You know, like the mustard. So, in the wide world of mustard there are so many options to choose from, and the Maille brand has a wide variety of delicious and fancy mustards. You might think it's weird, but hear me out! Once learn about different types of mustards, your food flavor options will expand exponentially, and who doesn't want that?
You could try this tasty Dijon mustard, or their Old Style Mustard. It would go great on a pork sandwich! The possibilities are endless! This is really the perfect summer meal because we used a grill and there was fruit. What more does anyone even want in the summer?
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Since Lindsey and Austin have been in France and Switzerland for almost 2 weeks now, they have been having a ton of fabulous food experiences! Here is a slide show of some of the photos they have sent:
I may not be in France, but I got to get in on the French food fun yesterday because my son needed some Pots de Creme for his AP French class party. What a simple yet extremely delicious recipe. I found the recipe on Food Network and tweaked it a little for my needs.
Pots de Creme are a very chocolaty custard pudding that are traditionally served in little pots. Thus, the word "Pots". Since my little pots needed to be disposable, I went to the Dollar Tree to see what I could find. I found these great little 4 oz. bowls that are actually the perfect size. They come 12 in a pack, which was precisely the amount I needed! So, $1.00 for all 12! You can order them online just 4 units of 12 at a time! They would be great for a wedding or bridal shower. And, if you need a lot, you can order them and have them sent directly to your Dollar Tree for free shipping! You can click on the link here or on the photo to order. I also picked up some plastic spoons. There are 48 spoons in a bag and you can order a minimum of 6 bags at a time. That is $6.00 for more spoons than you can shake a stick at! (or a spoon!)
Click the button for the recipe. Click the pictures below for a few tips on the recipe. This recipe gave me a chance to use my new blender once again. I am continuing to love it, by the way! I wrote about it here.
I hope my son's class loved them! I may have to make some more. Looking at them is making me hungry!
So, if you are craving a French treat after seeing the food Lindsey and Austin are eating, here is something simple, sweet and delicious you can enjoy. I hope you do!
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What do you do when you go on a banana bread frenzy but you just keep ending up with a couple spare bananas? Well eventually you have to go to a different recipe to finish the bananas off.
That is what has been happening to me. When I made that banana bread a few weeks ago for this blog I had a couple bananas left so I went out and bought more. Then I made more banana bread, and then I had a couple of bananas left. This last Saturday morning I was reflecting on what I could do with the rest of those bananas without getting banana bread burnout (this is a real thing.) With the beautiful weather and the busy day PH and I had before us I thought that banana pancakes would be the perfect way to start our day.
It turns out, I thought right. These banana pancakes are so perfect and fluffy and wonderful.
I just want to give you a few pancakes tips. People always wonder, how do you keep your first pancake from going bad? Well, tip #1 is to buy a griddle. It is a seriously great investment and your pancakes will all turn out beautiful every time. Tip #2. Whether you use a griddle or not don't make your pan too hot. Cook your pancakes over medium heat and just be patient before you flip! When the edges of your pancake are dry flip it over. Then they will be a beautiful golden brown.
The pancakes were a hit, they were delicious and tasty and they were the perfect start to our busy Saturday morning. The other great part of this recipe? I whipped all the ingredients up in my Ninja, resulting in very little clean up afterwards. Who could ask for anything more from a Saturday morning breakfast? Enjoy!
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This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. Thanks for your support! Listen up my gluten free friends! How many of you found out about your gluten intolerance and spent months, or maybe even years eating gluten free pasta that falls apart until it turns into a rock? Or how about those hamburger buns that just start out as dry cardboard and end up as a rock? I know others still who spent so much time trying to come up with the best gluten free flour blend, but still, that homemade bread just doesn't taste... quite the same. I've heard, and tasted, all of this and more. Quite frankly, to find out your gluten intolerant can be a little depressing at first as you brave this whole new world of gluten free dining. Well, not only am I here for you, Bob's Red Mill is here for you too! The first time I tried this Bob's Red Mill Gluten Free 1 to 1 Baking Flour I was nervous. I was making pumpkin bread after all. If you remember anything about me, let it be that I am someone of integrity, who loves pumpkin. This flour does exactly what it says it'll do! Take ANY recipe you love and no longer eat because of the gluten free burden you carry. Swap out the regular all purpose flour in your favorite cookie, muffin, or bread recipe for this. There is no guess work, and guess what?!?! You don't get rock hard, crumbly, cardboardy gluten free sadness! I am only singing it's praises because I have tested it over and over again and it has never let me down. It's a 1 to 1 ratio so you literally don't have to change a thing. The xanthan gum is already mixed in as well. Trust me guys, just do it that way. When I have added it separately it gives my dough a weird taste. The taste isn't there after baking but honestly, who doesn't like to sneak a little cookie dough? Although... I am trying to eat healthy... Nevermind that, if you're going to give yourself a little treat (because really a healthy balanced diet will include an occasional treat) then you deserve a bite of cookie dough! Except today. Today we are making gluten free banana bread. Why gluten free? Because I want you to love this flour as much as I do! I think everyone probably already has their favorite banana bread recipe. If you don't, you will now! The best banana bread contains the basics of butter, eggs, brown sugar, vanilla, and slightly browned bananas. Whatever recipe you use, I want to give you a few tips for your banana bread. Tip #1: Use brown sugar! Brown sugar will give your bread a depth that you just can't get from white sugar. You're getting lighter sugar from your bananas. Let the brown sugar draw out that sweetness so the banana flavor shines through. Tip #2: Avoid using multiple bowls. Most recipes tell you to mash the bananas before adding them to your mixture. I am all about minimal clean up. After you cream together your butter and sugar place your bananas on top and mash them there before you mix them in. It should look something like this: See how the mashed banana has hardly any brown sugar in it yet? Once they're mashed like this you can mix them in with your creamed butter/sugar combo. I don't recommend skipping the mashing because science. Mashing the bananas helps draw the sugars out even more. Then you can use a fork to mix them in with the sugar and butter and you'll get a nice flavor from your bread. You can use this same trick if your recipe calls for your eggs to be beaten before mixing. Just break them right on top and beat them with a fork before stirring them in. Bonus tip: if you use beaters to mix your recipe your bread will be taller anyway (also science.) So you can also go that route, but beating the eggs just a little bit on their own will also help with this. Tip # Ilosttrack: If your recipe doesn't call for vanilla you really need to add it anyway. I don't trust any baked good recipe that doesn't call for vanilla. Just sayin'. I don't know why you wouldn't want it in there. Always add a teaspoon of vanilla to all of your baked goods and you will never be sorry. You're welcome.
Now this time around I fully intended to zest an orange rind into the batter but then I completely forgot. I am including it in the recipe anyway, but just know that with or without it, the bread is amazing. This banana bread turned out moist and sweet with the perfect crust. When he had a bite PH said, "this is gluten free? Wow!" What better affirmation do you need than that? |
Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
July 2024
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