Tag: picnic

Apple Crisp

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Apple Crisp is an easy dessert and tastes amazing along with some vanilla ice cream. I’ve made apple crisp several times and I find that every time it’s to use up all the extra apples I have. We buy from a local farmer who likes to sell in bulk, so we end up buying in bulk! If apple crisp can’t use up your apples, apple sauce can, or even an apple cake. I didn’t get any picture of this apple crisp finished baking since I served it at for an after church lunch, however, it was a big hit and tasted great. This recipe makes 6-8 adult sized servings. How long your apple crisp lasts will depend on the state of your apples. I made this apple crisp when my apples were very close to bad, so it only lasted about 5 days, but for fresh and firmer apples you will get 7-10 days.

Apple Crisp Recipe CardDownload
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What You Will Need

  • 4-6 Cups Apples, Peeled, Cored, and Sliced
  • 2/3 Cup Brown Sugar
  • 1/2 Cup Flour
  • 1/2 Cup Oats
  • 1/3 Cup Butter, Melted
  • 3/4 tsp Ground Cinnamon
  • 3/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • 7×11 Casserole Dish
  • Aluminum Foil (Optional)
  • Medium Mixing Bowl

Directions

  1. Heat oven to 375 F. Prepare your apples and line the bottom of the casserole dish. In the mixing bowl, add butter and spices. Mix together, then add flour, oats, and brown sugar. Mix until everything is evenly coated and combined.

2. Pour the mixture over the apples in an even layer. then bake for 30 minutes or until apples are tender. If serving after a meal, cover with foil and reduce heat to 200 F to keep warm before serving.

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Fried Rice

Fried Rice is so easy and can be made in so many different ways. This fried rice has a little bit of everything. I used up the remaining ingredients from the hot pot, but I also added new flavors. Fried rice is a great way to use leftovers and still be able to feed your family. For this recipe, I used two meats, sliced venison steak and diced bacon. I cooked my bacon before adding it to the dish, so I did have to add a bit of bacon fat just to keep everything from burning. As for veggies, I used a bit of everything. I used sliced mushrooms, sliced water chestnuts, diced cabbage, sliced carrot, sliced onion, and diced bell pepper. I also used 6-8 cups of rice in this dish and it was still very flavorful. If your really wanted to feed a crowd and stretch the dish, you could easily use 10-12 cups of cooked rice. This recipe makes 8 adult sized servings.

Fried Rice Recipe CardDownload
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What You’ll Need

  • 1/2 lb Sliced Steak/Venison
  • 1/4 Cup Diced Bacon
  • Sliced/Diced Veggies
  • 1 Cup Stock
  • 1 Clove Minced Garlic
  • 1/2 Tbsp Ginger paste
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Worcestershire Sauce
  • 1/2 tsp Sesame Oil
  • 1/2 tsp Fish Sauce
  • 6 Cups Cooked Rice
  • Large Wok
  • Oil/Bacon Fat, As Needed

Directions

  1. Begin by heating the wok over medium high heat. Once it’s hot, add your steak and bacon. Once your meats are both browned, add your veggies, and stir fry until your meat begins getting a nice maillard crust on it, add about 1/2 Tbsp of oil at a time if needed it during this time. Then add tha stock and remaining seasoning until stock comes to a boil.

2. Once the stock is boiling, add your cooked rice. Make sure the rice is fully broken up and everything is coated. Cook rice for 2-3 minutes, then serve.

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Pork Loin with Honey Mustard Glaze

This weekend I was able to cook up the last of the pork loin roast I prepared. For our last meal, I sliced off a couple more pork chops and prepared some honey mustard sauce to top. Simply mix together the sauce and coat the chops, bake then serve. We had these over spinach and the glaze made a delicious sauce for the spinach too. This recipe makes 2-3 servings, but can be easily altered as needed.

Pork Loin with Honey Mustard Glaze Recipe CardDownload
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What You’ll Need

  • 1 Slice of Pork Loin Roast or 3 Medium Pork Chops
  • 1/2 cup Honey
  • 2 Tbsp Dijon
  • 1 Tbsp Ground Mustard
  • Small Bowl
  • Baking Pan Lined with Foil

Directions

  1. Heat oven to 350 F. Place the pork on the foil lined sheet. Mix together remaining ingredients in the small bowl. Coat each side of the pork with the sauce.

2. Place the pork in the oven. Bake raw pork for 25-30 minutes or cooked pork for 15-20 minutes, until internal temperature reaches 165 F. Top cooked pork with any remaining sauce, then serve right away.

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Pork Loin with Barbecue Rub

As I’m still working through my pork loin roast, I’ve been coming up with as many options for the rest of it. I’ve always been a big fan of BBQ pork, so I thought it would be great for a potion of it. For this, I made a standard BBQ pork rub. The paprika adds a nice smokey flavor to the rub. The cumin and cayenne also add a bit of spice, but without much heat. The rub recipe below is good for 2-3 normal sized pork chops. If you were to use this rub on a roast, you will need to double or triple it. I also served this BBQ pork with BBQ sauce, bacon ranch suddenly salad, and a can of baked beans.

Pork Loin with Barbecue Rub Recipe CardDownload
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What You’ll Need

  • 1 Slice of Pork Loin Roast or 3 Medium Pork Chops
  • 1/4 Cup Brown Sugar
  • 1/2 Tbsp Ground Cumin
  • 1/2 Tbsp Paprika
  • 1/2 Tbsp Cayenne Pepper
  • Small Bowl
  • Baking Pan Lined with Foil

Directions

  1. Heat oven to 350 F. Place the pork on the foil lined sheet. Mix together remaining ingredients in the small bowl. Coat each side of the pork, and coat edges.

2. Place the pork in the oven. Bake raw pork for 25-30 minutes or cooked pork for 15-20 minutes, until internal temperature reaches 165 F.

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Pork Loin with Sweet and Sour Sauce

This recipe is easy and delicious. The sweet and sour sauce has a bit of red pepper in it, but with the added pineapple, it was barely noticeable. I poured the sauce over my plated food and it was very good. I would recommend it. You can make as much of this as you need for your occasion. Since it was just a dinner for two, we made the sauce, and sliced up one thick slice from the pork loin. We also made about 4 cups of rice, and all of that gave us 3 servings. There was tons of sauce left over, enough for 10+ servings, so any extra sauce will be frozen. I also topped the dish with a bit of chives for some color.

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What You’ll Need

  • Sliced Pork Loin Roast, or Sliced Pork Chops
  • 1 Bottle La Choy Sweet and Sour sauce
  • 1 Can Pineapple Tidbits in Juice
  • Rice, Cooked
  • Small Saucepan
  • Large Frying Pan

Directions

  1. Add bottle of sauce into the small saucepan. Add 3/4 the can of pineapple and place over low heat. Add sliced pork to the frying pan over medium heat. Cook for 10 minutes flipping often. Plate pork over rice, serve sauce on the side of over top.

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