Oldies but Goodies

I come from a line of very good eaters - we like food, we like to make food, and we like to eat food. And as my girls start on their quest of edible delights, I think that the apple has not fallen too far from the tree. That said, I am starting to see some push back from my three year old who often makes the comment at dinner, "I'm just not hungry mom" - unless it is a plate of Cheez Its! So as a first post, I wanted to highlight three of my major food successes that have made both young and old ask for seconds. And so that I give credit where credit is due, the dinner recipes come from my mom's cookbook - Cook Like Mom - that can only be found at my brother's and my house....and now I am sharing the family secrets!

Weekly Menu

Simple as 1.2.3

Macaroni and Cheese.

* Very basic but very good

Channeling My Inner Julia Child

Porc en Crute with roasted red potatoes and sauteed apples

* While this might sound fancy, it is just a pork loin wrapped in puffed pastry... it is pure goodness... well isn't anything wrapped in puff pastry delightful?

Delectable Delights

Apple Crisp

* Great for the non-bakers of the world..

RECIPES

Macaroni and Cheese

1 8oz pkg elbow macaroni

1/4 cup butter

1/4 cup flour

1 tsp salt and pepper

2 cups milk

8 oz cheddar cheese, grated

Preheat oven to 375 degrees. Cook macaroni as pkg directs, drain. Meanwhile, melt butter in a small saucepan. Remove from heat. Stir in flour, salt & pepper until smooth. Place back on the stove on medium/high heat and gradually stir in milk. Bring to a boil, stirring constantly. Reduce heat and simmer mixture one minute. Remove from heat.

Stir in 1 1/2 cups of grated cheese until cheese is melted. Add macaroni.

Pour into a casserole dish.

Sprinkle remaining cheese on top.

Bake 15 to 20 minutes until golden.

* To jazz it up a bit you can add a 4 oz can of chopped green chiles.

Porc en Crute

Thaw a package of puff pastry (Peppridge Farm has a great one), according to directions on the box. Be sure that it is thawed, because otherwise the pastry cracks and it is hard to use.

Preheat oven to 375 degrees

Brown a pork tenderloin (or 2 if they are small) in olive oil, on all sides in a shallow skillet.

Spread browned tenderloin with Dijon mustard, sprinkle with rosemary and salt and pepper.

On a floured cutting board, unroll puff pastry. Using a rolling pin, roll out all sides an additional 1 inch. Place tenderloin in the center of a sheet of puff pastry, then fold pastry over to enclose the tenderloin completely.

Place on a cookie sheet seem side down.

Cook in 375 degree oven for about 30 - 45 minutes, until golden brown.

Roasted Red Potatoes

Preheat oven to 375 degrees

Small red potatoes, cut in half or large red potatoes, cut in quarters (as many as you need to feed the people....maybe six small or two large a piece)

Soak in cold water for approx 15 minutes. This helps take out some of the starch and makes your potatoes extra crispy.Rinse and pat dry.

Place approx 2 tbsp of butter and 1 Tbsp of olive oil on the baking sheet. Place in oven for 2-3 minutes until butter has melted. Toss in the potatoes and coat with the butter/oil.

Sprinkle with,

2 large clove garlic, smashed and chopped.

Zest of one lemon peel

Salt and pepper

Bake for 45 minutes - 1 hour until tender and crisp.

* You can bake at the same time as porc en crute.

Sauteed Apples

1/2 apple per person.

2 Tbs butter

1tsp cinnamon

Slice apples

Melt butter over low heat.

Add the apples and cinnamon and cook until tender. Approx 10 -15 minutes.

Apple Crisp

* Original recipe from Bride & Groom, First and Forever Cookbook.

Filling

5 to 6 apples. Use a combination such as granny smiths and pippins. Peel and cut into 1-inch pieces

1/2 cup sugar

2 tsp fresh lemon juice

1 tsp vanilla extract

1 1/2 tsp cinnamon

1/t tsp ground nutmeg

1/4 tsp salt

Topping

1/2 cup unsalted butter

1 cup firmly packed light brown sugar

1/4 tsp kosher salt

1 cup all-purpose flour

1/3 cup rolled oats or quick-cooking oats

Preheat oven to 375 degrees

For filling: Combine the apples, sugar, lemon juice, 1 tsp vanilla extract cinnamon, nutmeg, and kosher salt in an 8-inch square glass baking dish and mix well. Set aside

Topping: Melt the butter in a medium saucepan over medium heat. Remove from heat and stir in the brown sugar and salt. Add the flour and oatmeal and stir until just incorporated. Crumble the mixture evenly over the apple filling. Put on a baking sheet and bake approx 50-60 minutes until golden brown and the filling is bubbling.