Hazel is a big meat eater but she likes it even more if she gets to help cook. I recently stumbled upon the perfect recipe to do together, pork medallions and apples! Hazel likes to help with the pounding, flouring and Apple eating. And, if I'm lucky, she might even do a few dishes while washing her hands!
1 pork tenderloin
1 C flour (or more if you are working with a toddler)
salt & pepper
1 C apple juice or cider
2-3 apples chopped
2 T butter
1 T olive oil
1. Slice the tenderloin into 1-inch medallions, salt & pepper them to taste.
2. With a kitchen hammer, pound the meat thin
3. Pour flour on a plate. Dip meat in flour and shake off excess. Set on another plate
4. Heat oil over medium in a large frying pan. Add meat in batches and cook 2 minutes per side and remove to a plate
5. Add apples to the pan and saute 1 minute
6. Add juice and let simmer and reduce 2-3 minutes.
7. Add butter to form a sauce and let melt while stirring.
8. Add medallions back in to warm nestled in the sauce. Serve warm.
Friday, September 15, 2017
I made up this recipe a little bit but I think I can recreate it for you here. The mini pies are pretty good, good enough to serve for an impromptu party. Delicious warm, okay cold - so maybe reheat for a few seconds before serving.
For the pies
1 Pie crust
1 1/2 Cups raspberries
Juice of one lemon
2 T tapioca
2-3 T sugar (depends on how sweet your berries are)
a little water
For the topping
2-3 T flour
3 T cold butter
2-3 T brown sugar
1/4 t ginger
1/4 t cinnamon
1. Preheat the oven to 350 and spray 8 muffin cups with cooking spray
2. Place raspberries in a bowl with lemon juice, sugar and tapioca. Stir and let sit until ready to use
3. Roll out the pie crust (add water if it is dry) on a floured surface and cut into 8 parts
4. Place one piece of dough in each prepared muffin cup and press up the sides
5. Make the topping and mix together with your hands until small peas
6. Distribute raspberry mixture among pies. Top with topping
7. Bake 15-20 minutes until golden brown around the edges