Cider-Glazed Pork Tenderloin

Ingredients

  • 1 pork tenderloin (1 pound)
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 3/4 cup apple cider or juice
  • 1/4 cup maple syrup

Directions

  1. Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes.
  2. Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes.
  3. Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.

Strawberry Shortcake No-Churn Ice Cream

Ingredients

  • 2 c. heavy cream
  • 1 14-oz. can sweetened condensed milk
  • 2 c. chopped strawberries, plus more for topping
  • 1 c. chopped pound cake, plus more for topping

Directions

  1. In a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form.
  2. Fold in sweetened condensed milk, strawberries, and pound cake.
  3. Transfer mixture to a 9″-x-5″ loaf pan and smooth top with a spatula. Top with additional strawberries and pound cake and freeze until firm, 5 hours.
  4. When ready to serve, remove from freezer to let soften, 10 minutes.

Potato Latkes

Ingredients

  • 2 large potatoes peeled, grated and squeezed dry (about 1 1/2 lbs.)
  • 1 medium yellow onion, chopped (about 1 1/4 cups)
  • 1/4 cup flour
  • 1 tsp. baking powder
  • 1/4 cup canola oil, divided, for frying

Directions

  1. Combine all ingredients in large bowl. Heat 1 Tbs. oil in large skillet over medium heat. Scoop 1/2 cup potato mixture into skillet and spread into 1/8-inch thick patty. Repeat. Fry patties 3 to 4 minutes per side, or until golden brown. Cook remaining latkes in batches of 2, adding 1 Tbs. oil to skillet each time.
  2. To drain, transfer latkes to wire rack on top of baking sheet lined with newspaper. Place latkes on pan in oven to keep warm. Serve with vegan sour cream or applesauce.

Teriyaki Noodles

Ingredients

  • Salt
  • 1 pound whole-wheat spaghetti
  • 3 tablespoons high-temperature cooking oil, such as canola, sunflower, or peanut
  • 3/4 pound flank steak, patted dry and thinly sliced on an angle
  • Coarse black pepper
  • 1 bunch scallions, cleaned and trimmed of root ends and rough tops, sliced on an angle
  • 1 cup frozen shelled edamame, defrosted
  • 2 inches fresh gingerroot, peeled and grated or finely chopped
  • 3 to 4 garlic cloves, grated or chopped
  • 1/3 cup teriyaki sauce

Directions

  1. Bring a large pot of water to a boil, over medium heat. Salt the water, add the pasta and cook to al dente. Drain the pasta and put it into a serving bowl.
  2. Heat the oil in a skillet or wok over high heat. Add the meat and stir-fry for a couple minutes. Add a liberal amount of coarse black pepper, the scallions, edamame, ginger, and garlic. Stir-fry for 2 minutes more and stir in the teriyaki sauce. Add the stir-fry to the noodles and toss. Serve.

Big Soft Ginger Cookies

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Additional sugar

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.
  2. Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.

Balsamic Glazed Chicken

Ingredients

  • 1/2 c. balsamic vinegar
  • 2 tbsp. honey
  • 1 1/2 tbsp. whole-grain mustard
  • 3 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 4 bone-in, skin-on chicken thighs
  • 2 c. baby red potatoes, halved (quartered if large)
  • 2 tbsp. sprigs fresh rosemary, plus 1 tbsp. chopped
  • 2 tbsp. extra-virgin olive oil, divided

Cheesy Ham and Hash Brown Casserole

Ingredients

  • 1 (32 ounce) package frozen hash brown potatoes
  • 8 ounces cooked, diced ham
  • 2 (10.75 ounce) cans condensed cream of potato soup
  • 1 (16 ounce) container sour cream
  • 2 cups shredded sharp Cheddar cheese
  • 1 1/2 cups grated Parmesan cheese

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
  3. Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.