A Must Make Dinner!

Instead of new recipes today we have two must try repeats!

Maple-Rosemary Brined Pork Chops

Maple Roasted Root Veggies & Squash

The pork delicious, amazing, and oh so tender! Mr. Lawyer started the brining process this morning, if you've never brined anything before give it a try! I highly recommend this recipe because the flavor is so amazing. It is divine! It was the perfect recipe to break in our new cast iron skillet.

For the roasted veggies I diced up a combination of butternut squash, carrots, and turnips for the veggies. There is nothing like roasted veggies! I love the little caramelized bits around the edges. The colors were very vibrant and candy corn themed.

Our fall themed tablescape featuring the cool hues of Plum and Lapis, fall leaf inspired napkins, and a beautiful centerpiece made with leftover wedding flowers.

I love my gurgle pot. It doubles as a great vase. So cute!

MAKE THE BRINED PORK!

Apple & Maple Pork Chops!

Due to some overzealous pick your own apple shenanigans we have an overabundance of apples (although the pie did put a nice dent in them). I was flipping through my fall magazines when I saw this gem: Pork Chops with Maple Apples. I had two pork chops, an abundance of apples, and I love maple...what could go wrong? Absolutely nothing!

This recipe was divine. The sweetness of the apples with the onions and pork was amazing. While I was cooking I panicked that one pork chop wasn't going to be enough for the manly Mr. Lawyer so I threw a couple of frozen hash browns into another pan. In my wedding addled brain (we were yelling back and forth about tux pick ups over the sizzling of the pans) I rationalized "pork and potatoes, latkes and applesauce, soooo apple pork chops and hashbrowns!". It was completely random but totally delicious. This is definitely a make again recipe. It was so good that I started eating it before I got a decent picture.

A weird but delicious combination!

I swear there are pork chops under the apples!

Sizzling away.

Pork Chops with Maple Apples

(adapted from Better Homes & Gardens Magazine)

Ingredients:
2 boneless pork chops, 3/4" inches
Salt and ground black pepper
1 tablespoon olive oil
1 apple, cored and thinly sliced
1/2 small red onion, cut into thin wedges
2 cloves garlic, minced
1/4 cup apple juice
1/3 cup light whipping cream
2 tablespoon pure maple syrup
2 teaspoons snipped fresh thyme or 1 teaspoon dried thyme
Directions:
1. Trim excess fat from chops. Sprinkle with salt and pepper. In a 12-inch nonstick skillet heat oil over medium-high heat. Add pork chops. Cook for 8 to 12 minutes, turning once halfway through cooking. Remove from skillet. Cover with foil. Let stand 3 minutes.
2. Add apples, onion, and garlic to skillet. Cook for 2 minutes, stirring occasionally. 

3. Add apple juice. Cook about 4 minutes more or until most liquid has evaporated and apples are crisp-tender. Put pork chops back in pan with apple mixture. 

4. Stir together whipping cream, maple syrup, and thyme. Pour over pork and apples in skillet. Cook and stir 1 to 2 minutes or until heated through and sauce starts to thicken. 

5. Remove from heat and serve!

1st Freezer Meal!

I don't have a picture for this recipe as I made it at my friend's house this afternoon. Jackie and I have decided to start experimenting more with freezer and/or crock pot meals. We figured that these recipes would be useful given our busy schedules and her almost two year old daughter. What's not to like about having meals ready in the freezer or things you can just throw in the crock pot and forget?! This first one came out pretty good! I loved the dijon and maple combination. We served it with some brown rice and it would be delicious with a vegetable side. There was a lot of liquid left in the crock pot that was very flavorful (we poured it on the rice) but next time I would find a way to thicken it up a bit before serving it on the rice.

Maple Dijon Glazed Chicken

(from sixsistersstuff.com)

Ingredients:

1 1/2 pounds chicken breasts
1 cup Dijon mustard
1/2 cup maple syrup
2 Tablespoons red wine vinegar
salt and pepper to taste
Directions:
1. Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.

2. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). Sprinkle with fresh or dried rosemary for serving.

Maple-Brined Pork

Tonight was my turn to say "mmmm...I'll keep you!" Mr. Lawyer made an amazing maple-brined pork loin and it was well worth the wait! We had never brined anything before and it was amazing. So soft, tender, and moist. The flavors were amazing: rosemary, sweet maple, dijon. Yum. Definitely a keeper recipe! I also recommend deglazing the bottom of the pan and adding that yummy dijon-maple glaze to your finished dish.

Maple-Brined Pork Loin

(from allrecipes.com)

Ingredients:
1 quart cold water
1/4 cup salt
1/3 cup maple syrup
3 cloves garlic, crushed
3 tablespoons chopped fresh ginger
2 teaspoons dried rosemary
1 tablespoon cracked black pepper
1/2 teaspoon red pepper flakes
1 (2 1/2 pound) boneless pork loin roast
salt and freshly ground black pepper
1 tablespoon vegetable oil
2 tablespoons maple syrup
2 tablespoons Dijon mustard
Directions:
1. Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
2. Remove pork from brine, pat dry, and season all sides with salt and black pepper.
3. Preheat oven to 325 degrees F (165 degrees C).
4. Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
5. Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
6. Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
7. Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C)

Camping in Style!

For the holiday weekend we ventured up to the Finger Lakes for some awesome camping that included hitting up the wineries. Best type of camping ever. As per usual, we camp in style!

You wish your camping food looked like this!

Pine-Smoked & Maple-Glazed Wild Salmon

(from the Mother Unit)

Ingredients:

1 to 2 large handfuls green pine needles
1/2 cup bourbon
1/2 cup grade-B maple syrup
3 tablespoons Dijon mustard
2 teaspoons freshly milled black pepper
Four 6-ounce salmon fillets, patted dry
Kosher salt, to taste
Directions:
1. Prepare a medium-high-heat fire, with the flames occasionally licking the grill grate. Let it burn for at least 30 minutes. Whilst the fire heats, soak the pine needles in the bourbon.
2. In a bowl, whisk together the syrup, mustard, and pepper. Season the salmon generously with salt and coat with the glaze.
3. Place a large cast-iron skillet upon the grill grate. Let it heat until very hot. Using tongs or one's own gloved hand, press the needles into the bottom of the skillet, taking care not to drizzle combustible bourbon into the flames, and place the rack on top of the needles. Place the fish on top of the rack and cover the pan. Cook until the fish is just opaque, about 15 minutes for medium. Serve, brushed with additional glaze, if desired.

This is by far the best fish recipe I have had in a long time....maybe ever. We decided it could be replicated by broiling it at home. The bourbon and pine needles was fun but we couldn't taste any flavors from it. The majority of the flavor came form the glaze and man oh man was it yummy. We had salmon AND white fish, both were delicious. Speaking of delicious: those campfire potatoes! The most heavenly thing I have smelled in my whole life was those potatoes and onions cooking mixed in with campfire smoke. My heart is getting all melty just thinking about it. No joke. Most wonderful smell ever (and they tasted good too!)

Campfire Potatoes

(from the Mother Unit)

Ingredients:
5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 tablespoons butter
1/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/3 cup chicken broth
Directions:
1. Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter.
2. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes.
3. Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.

Care to see the rest of our great Camping Adventure to the Finger Lakes? See more pictures after the jump!

Early Thanksgiving!

I did not make this recipe but I was lucky enough to consume it for both dessert and breakfast. It's marvelous and I'm keeping the recipe for future use. Last night we had early Thanksgiving with Mr. Lawyer's family and everything was amazingly delicious. From one Thanksgiving to another...I sense that I will not be cooking this week. A big shout out to Mrs. T for a ton of yummy food, thank you! We were also sent home with this:

Is this not the most glorious tupperware container of food you have ever seen?! There were also rolls and dessert which brings us to the recipe. These cupcakes were divine. Nice pumpkin flavor, maple frosting (right?!) and a heath bar crunch. All the elements were good on their own but when you got a bite of all three....oh my. It was even better for breakfast.

Pumpkin Cupcakes with Maple Frosting

(made by Mrs. T, adapted from Ina Garten) 

Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
Maple Frosting Ingredients:
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon Boyajian Natural Maple Flavor
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners' sugar
1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)
Directions:
1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.
2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
3. Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

5. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

Lefties and Veggies!

Tonight was Leftover Part II! Served up with a side of brussels sprouts. The leftover fajita makings went straight into a quesadilla (I used my throw it in a 350 degree oven for 10 minute recipe). I am madly in love with the brussels sprouts recipe. Well it does involve maple syrup so what's not to love? It's a wonderful combination of sweet and spicy. Mr. Lawyer inhaled a bunch of them and if you can get a boy to eat a ton of veggies it's a keeper right?

Brussels Sprouts with Maple and Cayenne

(from Martha Stewart's Food Everyday)

Ingredients:
2 pounds brussels sprouts, trimmed and halved lengthwise
1 tablespoon plus 1 teaspoon extra-virgin olive oil
Coarse salt
1 tablespoon pure maple syrup
1/8 teaspoon cayenne pepper
Directions:
1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss brussels sprouts with olive oil; season with salt. Roast until brussels sprouts are browned in spots and tender when pierced with a knife, 15 to 20 minutes, stirring halfway through. 

2. Meanwhile, in a small bowl, combine syrup and cayenne pepper. Drizzle brussels sprouts with maple syrup mixture, stir to coat, and roast 1 minute.

Getting the Quesadilla prepped!

The Jenni and Mr. Lawyer Show

"If this was a reality tv show....you'd be safe from elimination!"

Romance! I'm glad that my cooking skills are coming in handy and keeping me safe. Martha, Martha, Martha you have done it again. Tonight I once again cooked Martha's Perfect Roast Chicken (at the specific request of Mr. Lawyer) and once again it came out marvelous, proving that it wasn't just a fluke. This recipe is solid gold. It was served up with some Mashed Maple Squash and a lovely loaf of French Bread with a smothering of Parmesan Chive Butter. Oh and some lovely NYS wine from Rasta Ranch! As an added bonus it was all timed perfectly and ready to go as soon as Mr. Lawyer walked through the door (Go Apartment Girlfriend, Go!).

Mashed Maple Squash

(The kitchen of Jenni, picked up from the Mother Unit)

Ingredients:

1 whole butternut squash

2 tablespoons butter

Maple Syrup (not measured)

Salt and Pepper

Directions:

1. Hack that squash in two and scoop out the seeds!

2. Spread a tablespoon of butter on each half, leaving a piece in the scooped out part. Sprinkle on salt and pepper.

3. Drizzle maple syrup over each half, let a bunch pool in the scooped part.

4. Bake at 400 degrees for 45-60 minutes (depends on the size of your squash), until soft.

5. Scoop the squash out of the skin and mash it up! Add more maple syrup if desired.

Yum.

Maple Squash!

Making this the other night made me miss Wegmans and their precut/cleaned squash! Hacking up a butternut was not any fun, especially since we don't really have a high quality sharp knife. Anyway, recipe is wonderful. I love squash and I really, really love maple so what's not to love about this?!

Roasted Root Veggies with Maple Glaze

(The Kitchen of Jenni)

Ingredients:
Veggies of your choice, prepared and cut into uniform pieces (Squash, turnips, carrots, parsnips, or even eggplant!)
4 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons maple syrup
Cooking spray
Directions:
1. Preheat the oven to 450 and spray pan.
2. Coat veggies in oil, salt and pepper
3. Bake veggies for 10 minutes
4. Stir in syrup and bake for 20 more minutes or until tender

Easter Leftovers

Mr. Lawyer and I have been eating a lot of yummy ham (thanks Mrs. T!). We've had a variety of delicious sandwiches with combinations of Cabot cheddar cheese, Grandma Nancy's awesome pickles and horseradish sauce.

mmmm look at those pickles and that ham!

So tonight it was time to spice it up a bit. I made a maple glaze to add more sweetness to the already glazed ham and candied sweet potatoes.

For a last minute winging it dinner it came out pretty well...even if it was just throwing a maple syrup concoction on some ham slices and warming it up in the oven. We finished it off with some Cake Batter Ice Cream and some addicting crack cookies Amanda brought over. Oh! There were also some amazing olive rolls that Amanda added to dinner. They were amazing and I think they'd be great with some turkey and pesto.

Maple Glaze

(allrecipes.com)

Ingredients:
3/4 cup real maple syrup
1 tablespoon white wine vinegar (I used apple cider vinegar)
1/2 teaspoon mustard powder
5 whole cloves (I only had powdered)
1 (8 ounce) can crushed pineapple, drained (optional) (I just added a splash of juice to the mix)
Directions:
1. Whisk together the maple syrup, vinegar and dry mustard.
2. Score the ham, brush on glaze and continue to brush as it bakes.
3. If desired, insert whole cloves into the ham before glazing and coat ham with pineapple after first glazing.