I was one of those kids that never liked Brussels Sprouts. Heck I don’t even think I tasted one til I was well into adulthood. Then along came Maple Bacon Brussels Sprouts to change my mind. The combination of sweet maple syrup, smokey bacon and […]
Tag: <span>dinner recipes</span>
Stuffed Acorn Squash is stuffed full with as much goodness as we could possibly cram into one recipe. This healthy but flavorful Fall dish is filled with savory sausage, good for you vegetables, and plenty of herbs and spices to tantalize your tastebuds. It’s low […]
Fall is officially here and I’m ready for all the Fall things like apple picking!!! I’ve been wanting to go for a few years now but either our schedules or the weather hasn’t allowed for it. Growing up I always looked forward to our school field trips to Becker Farms in Gasport, NY. We’d pick apples in the orchards and learn how cider was made and even get to take home a bag of apples to share with our families. Through the years it’s been so much fun to watch this 340 acre farm blossom and grow into what it is today. Farm trips now include a stop at the brewery for hard cider, beer, and wine, a breathtaking wedding venue, and even private cabins for lodging, to name only a few.
But of course I’ll always have a soft spot for spending time in their orchards. Reservations are required for weekend apple picking so head to their website and be sure to book your time slot in advance. They book us fast! Tickets are not required for Monday-Friday visits. I’d also recommend checking out the picking schedule to see what apples are available each week. At the time of our visit, there were two popular varieties ripe for the picking, Cortland and McIntosh. We loaded up a bag of each! McIntosh apples are perfect for eating fresh, baking and of course applesauce!
Pressure-Cooker Cinnamon Applesauce is the perfect recipe to put a bag go McIntosh apples to good use! I love this recipe because really all you need to do is wash, peel and chop the apples and then the machine does the rest of the work. You can have this one ready to go in under 30 minutes. Amazing, right!?! It’s made with only 5 ingredients so you know exactly just what’s going into your food. And applesauce is one of those quintessentially Fall recipes that you can make and share with your whole family. It’s warm and inviting and laced with Fall spices like cinnamon and nutmeg. Making applesauce is the guaranteed way to make some memories with your family.
Here’s all you’ll need: apples, water, sugar, cinnamon, nutmeg and salt.
This might be one of the easiest recipes on the blog but all that really means is you’ll be making it over and over again and again. Wash, peel and chop the apples. Yep! All of them. So simple!
Place the apples in the pot of the pressure cooker. Cover with 1 cup of water. When pressure cooking you always need some sort of liquid to produce steam. This won’t cover all the apples but will be just enough liquid to produce steam for our cinnamon applesauce. Add 1/3 cup of white sugar, then sprinkle the cinnamon, nutmeg, and salt over top.
Select the manual function, adjust the pressure to highest temperature setting, and set the cook timer for 5 minutes. When the apples are finished cooking, allow the pressure to release naturally.
Mash apples with a potato masher or an immersion blender until smooth. Or for a chunkier applesauce just stir it up with a spoon and your ready to go! And don’t forget the absolute best part of pressure cooking – there’s only one pot to clean! New to pressure cooking? You can see our full review of the Cosori Premium 6-Quart Pressure Cooker here.
Pressure-Cooker Cinnamon Applesauce is best served warm on a chilly day. You can store leftovers in an airtight container in the refrigerator for up to 3 day or in the freezer for up to 3 months. Doesn’t that just look so good? Makes me feel like a kid again!
Pressure-Cooker Cinnamon Applesauce
- 5 pounds McIntosh apples (about 15 medium), peeled and chopped
- 1 cup water
- 1/3 cup sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon salt
- Step 1 Wash, peel and chop the apples. Place the apples in the pot of the pressure cooker. Cover with 1 cup of water. Add 1/3 cup of white sugar, then sprinkle the cinnamon, nutmeg, and salt over top.
- Step 2 Select the manual function, adjust the pressure to the highest heat setting, and set the cook timer for 5 minutes. When the apples are finished cooking, allow the pressure to release naturally.
- Step 3 Mash apples with a potato masher or an immersion blender until smooth. For a chunky applesauce stir it up with a spoon and you’re ready to go! Store leftovers in an airtight container in the refrigerator for up to 3 day or in the freezer for up to 3 months. Enjoy!
We’d love to hear from you! Leave us your comments and love down below.
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Spatchcocked Chicken is not only fun to say it’s fun to make! But just what exactly does that mean? Spatchcocking, also known as the butterfly method, is simply the act of splitting a chicken or any game bird so that it lays flat on the […]
Grilled Stuffed Zucchini makes an excellent side dish. Pair this healthy vegetable with thick and juicy pork chops, tender grilled chicken or just about anything else you can toss over an open flame. It’s hearty enough to forgo the meats all together and can even […]
Summer nights are made for quick and easy dinner recipes. Citrus Steak Salad is the most perfect all in one dinner salad to get the job done. Crunchy greens, tender steak, juicy strawberries, mandarin oranges and a citrusy, made from scratch vinaigrette make for a meal that’s not only beautifully presented but also super satisfying and delicious. This restaurant quality salad will brighten up your dinner menu in a flash. And did I mention it’s not too hard on the waistline either?!? Eating healthy never looked so good!
Here’s all you’ll need: olive oil, apple cider vinegar, orange juice, fresh parsley, honey, garlic, chili sauce, salt, lettuce, strawberries, red onion, mandarin oranges, pecans, and goat cheese.
So watch this…minimal prep work is required for this super easy steak salad! Slice up some strawberries and red onions. You’ll also want to drain the juice from the mandarin oranges and goat cheese. Then set aside these yummy toppings for later.
Alright, alright, alright! Our super simple but amazingly delish made from scratch dressing is up next. In a small bowl, whisk together olive oil, apple cider vinegar, orange juice, minced fresh parsley, honey, minced garlic, chili sauce, and salt. Carefully whisk since it’s oil based. No splashing! Another great way to mix this up is to put all the ingredients in a small tupperware with a tight fitting lid and shake until combined. Strong emphasis on the tight fitting lid.
Give the steak a little sprinkle of salt and pepper to prep and really that’s all you need. The meat will speak for itself. Grill covered, over medium heat for 9-12 minutes, or until a meat thermometer reads 130 degrees, turning about half way through cooking. Remove from the grill, cover with foil and rest the steak for about 5 minutes before cutting into it. Resting your steak helps to keeps those flavorful juices in your steak and not on plate. Using a sharp knife cut the steak into thin slices.
Now here’s the fun part! Layer the salad greens, strawberries, oranges, and red onion. Top with sliced steak, pecans and goat cheese. Pour on some vinaigrette, grab a fork and enjoy! You’re gonna want Citrus Steak Salad on the table every night. Mmm mmmmm!!! (And that lettuce came straight from my garden too. I’m so proud!)
Citrus Steak Salad
- 3 tablespoons olive oil
- 1/8 cup cider vinegar
- 1/8 cup orange juice
- 1 tablespoon minced fresh parsley
- 1 tablespoon honey
- 1 garlic clove, minced
- 1/2 teaspoon chili sauce
- 1/4 teaspoon salt
- 4 cups torn romaine
- 3/4 pound cooked beef sirloin steak, sliced
- 1 cup sliced fresh strawberries
- 1/2 medium red onion, sliced
- 1 can (11 ounces) mandarin oranges, drained
- 1/2 cup pecan halves
- 1/4 cup fresh goat cheese, crumbled drained
- Step 1 Slice the strawberries and red onions. Drain the mandarin oranges and goat cheese. Set aside for later.
- Step 2 In a small bowl, whisk together olive oil, apple cider vinegar, orange juice, minced fresh parsley, honey, minced garlic, chili sauce, and salt.
- Step 3 Sprinkle steak with salt and pepper. Grill covered, over medium heat for 9-12 minutes, or until a meat thermometer reads 130 degrees, turning about half way through cooking. Remove from the grill, cover with foil and rest the steak for about 5 minutes before cutting into it. Using a sharp knife cut the steak into thin slices.
- Step 4 Layer the salad greens, strawberries, oranges, and red onion. Top with sliced steak, pecans and goat cheese. Pour on some vinaigrette, and enjoy!
We’d love to hear from you! Leave us your comments and love own below.
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If you like sweet potato fries, then you’ll love Grilled Sweet Potatoes! I’ve always been a sweet potato fan whether they’re fried, baked or all dolled up in a holiday casserole, but grilling them puts it on a whole new level for me. Grilling not […]
I absolutely do not have the will power to keep Skillet Potato Rolls in the house. And I’m not ashamed to admit it. I will just keep devouring ’em til they’re gone. These made from scratch dinner rolls are light and airy and oh so […]
Gimme a “B”…..Gimme an “L”…..Gimme a “T”. What’s that spell??? Well, the BEST sandwich of summer of course!!! I’ve gotta admit that Cornbread Waffle BLT Sandwiches took me by surprise. Waffles and BLT’s might not seem like the obvious pair, but oh my goodness they most definitely are. Cheesy, golden delicious waffles make the absolute perfect vessel for crispy bacon, juicy tomatoes, and crunchy lettuce. This savory sandwich is great for a quick dinner, a hearty lunch, or even a game day tailgate brunch. You’ll love this unexpected twist on a true classic!
Here’s all you’ll need: all-purpose flour, cornmeal, baking powder, sugar, salt, eggs, milk, butter, shredded cheddar cheese, mayonnaise, bacon, tomatoes, lettuce, salt and pepper.
First things first, like any BLT we’re going to need bacon, lettuce and tomato to make our Cornbread Waffle BLT Sandwiches. Go ahead and prep that lettuce, slice those tomatoes into thick, hearty slices, and cook the bacon. I almost ALWAYS use this No Mess Bacon method! So easy!! Then let’s get those crispy, crunchy, golden delicious waffles started. In a large bowl whisk together the flour, cornmeal, baking powder, sugar, and salt.
Next we’ll want to separate the eggs. Crack open those eggs and carefully separate the egg yolks and place them in a small bowl. Set the egg whites aside for now. We’ll be using them in a minute. Add the milk and melted butter to the egg yolks and whisk to combine.
Add the egg yolk mixture into the bowl with the dry ingredients. Stir into the dry ingredients until everything is just moistened. No need to over mix! Now stir in that cheddar cheese. The more the merrier in my opinion!!! We cut it off at 1-1/2 cups but if that whole 2 cup bag just happens to fall in there I won’t be upset about it either.
In a separate bowl, beat the egg whites until stiff peaks begin to form. I’m usually not into recipes that dirty a lot of dishes but just stick with me on this one! Stiff peaks can be a little tricky but I’ve got ya covered. First off make sure there’s no shells or yolks in there cause that’ll really ruin our mojo. Room temperature eggs will work better than cold ones. Beat with a hand mixer, gradually increasing to the very highest speed. The higher the speed, the better!! Move the beaters in a back and forth motion to help the process along. You’ll also want to occasionally scrape the sides of the bowl.
You’ll know you have stiff peaks when you can remove the beaters from the bowl (while the mixer is turned off of course!) and the egg peaks stand straight up. Add the egg white mixture to our waffle batter and gently fold to combine. You’ll know it’s mixed well when you can’t see any more white foam in the batter.
Spray a waffle iron with cooking spray and preheat. Pour a small amount of batter in the tray. This big guy takes close to half a cup of batter (for reference). Close the lid and bake. Most machines will have a timer or light to let you know when the waffle is done. Carefully remove the waffle with a spatula. A square waffle maker will work just as well, the only difference is that you’ll have a different shaped waffle.
Got a little crazy with that waffle batter?!? No worries! Just trim the edges with a knife. I’ll never tell! You’ll also need to cut each round waffle into fourths. I mean unless you’re really, REALLY hungry and plan on making a giant Waffle BLT.
Oh and for the record those tomatoes are homegrown. I know…I’m so proud!!
Spread a little bit mayo onto the top of a waffle, then stack with bacon slices, tomato, and lettuce. Spread more mayo on the underside of a waffle to top off the sandwich. How do you layer your BLT’s? Do you go bacon, tomato, lettuce or tomato, bacon, lettuce? Really there’s no wrong way…both roads lead to happiness!!
Nothing beats a Cornbread Waffle BLT Sandwich hot off the press! I’ll race ya to the first bite. Looking for more great ideas to use up that tomato harvest? Try our Roasted Tomato Salsa or Slow Roasted Tomato Sauce next.
Cornbread Waffle BLT Sandwiches
- 3/4 cup all-purpose flour
- 3/4 cup cornmeal
- 3 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 large eggs, separated
- 1 cup milk
- 3 tablespoons butter, melted
- 1-1/2 cup shredded cheddar cheese
- 6 tablespoons mayonnaise
- 8 bacon strips, cooked and drained
- 2 small tomatoes, sliced
- 8 lettuce leaves
- Salt and pepper to taste
- Step 1 Prep that lettuce, slice tomatoes, and cook bacon. Set aside.
- Step 2 In a large bowl whisk together the flour, cornmeal, baking powder, sugar, and salt.
- Step 3 Separate the eggs. Add the yolks to a small bowl and set the egg whites aside. Add the milk and melted butter to the egg yolks and whisk to combine.
- Step 4 Add the egg yolk mixture into the bowl with the dry ingredients. Stir into the dry ingredients until just moistened. Stir in the cheddar cheese.
- Step 5 In a separate bowl, beat the egg whites for 3-5 minutes at a high speed until stiff peaks form. Gently fold the egg whites into the waffle batter.
- Step 6 Spray a waffle iron with cooking spray and preheat. Pour a small amount of batter in the tray. Close the lid and bake. Carefully remove the waffle with a spatula. Cut each waffle into fourths.
- Step 7 Spread mayo onto the top of a waffle, then stack with bacon slices, tomato, and lettuce. Spread more mayo on the underside of a waffle to top off the sandwich. Enjoy!
We’d love to hear from you! Leave us your comments and love down below!
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Fire up the grill cause this next recipe is a keeper! Grilled Chicken with Peach-Cucumber Salsa is my favorite recipe of summer so far. I love that it’s not only ridiculously easy to make, it’s also low calorie and low carb. And since it cooks […]