The Flour Handprint https://www.theflourhandprint.com A Food Nerd's Guide to Homemade Cooking Tue, 07 Jul 2020 15:33:55 +0000 en-US hourly 1 https://www.theflourhandprint.com/wp-content/uploads/2019/08/cropped-Apron-32x32.png The Flour Handprint https://www.theflourhandprint.com 32 32 Cheesy Bacon Rice https://www.theflourhandprint.com/cheesy-bacon-rice/ https://www.theflourhandprint.com/cheesy-bacon-rice/#respond Tue, 07 Jul 2020 15:30:26 +0000 https://www.theflourhandprint.com/?p=13268 This page contains affiliate links. For more information please read my Disclosure Policy. Cheesy bacon rice is the perfect rice side dish to satisfy all your indulgent dinner cravings, without the fuss! Three creamy cheeses, crisp bacon, and big flavor, all easily made in one pan. It’s a quick and simple side that you can […]

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Cheesy bacon rice is the perfect rice side dish to satisfy all your indulgent dinner cravings, without the fuss! Three creamy cheeses, crisp bacon, and big flavor, all easily made in one pan. It’s a quick and simple side that you can easily make with any rice you have on hand.

an oval white dish with creamy cheesy rice in it topped with bacon

Yea, we all know that we should eat salads, but let’s get real, there are just nights when all you need is a helping of something warm, gooey, and full of carbs. There’s a reason grilled cheese is still a classic after all!

This easy rice recipe ticks all those boxes. It’s impossible not to love creamy melty mozzarella and Parmesan especially when it’s studded with perfectly crispy bacon. You’ll be sneaking little spoonfuls straight out of the pan even as the cheese melts. Go ahead, it’ll be our little secret.

Ingredients

The combination of three cheeses creates a seriously luscious, rich rice side dish that feels like an indulgent spoonful with every bite. It reminds me most of risotto, without all the stirring and watching. Who doesn’t love a shortcut! One of the big advantages of this recipe is that you can really use any rice you like. Leftover rice, fresh cooked, instant, go for it. You can even use other grains if you like!

a wooden table with bacon slices on parchment paper, a bowl of rice, a bowl of chopped onion, a wedge of cheese and a carafe of cream
  • Cooked Rice – I use white medium grain, but you can use your favorite!
  • Bacon – about half a pound (or more if you love it!)
  • Onion – about half of one, I like white or yellow!
  • Garlic – two to three cloves, don’t skimp here!
  • Half and Half – The perfect balance between creamy and lightness.
  • Cream Cheese – Go for a full fat for the creamiest option.
  • Parmesan – Spring for a nice aged one if you can.
  • Mozzarella – I recommend a block style cheese, not the fresh mozzarella. It won’t melt the same.
  • Pepper and salt to taste

Pro Tip: Missing one of these cheeses? No worries! Romano or Asiago can easily be subbed for Parmesan, and any good melty cheese you enjoy can be subbed for the mozzarella. Swiss, jack, or even pepper jack would be good choices!

If you’re curious what your other grain options for this recipe are, I suggest:

  • Any white rice. I like medium or long grain, they’re fluffier and have a great texture with the cheese. 
  • Brown rice – adds a delicious nutty flavor!
  • Farro – a nice, chewy thick grain that holds up well to the cheese.
  • Quinoa – using quinoa will create an almost creamy grit like dish. 
  • Barley – Similar to the texture to farro, it’s a nice substitute. 

Pro Tip: Cooking your rice especially for this? Start step 1 of this recipe when your rice has 10 minutes left of cook time!

How to Make this

Making this is as easy as eating it I promise. It’s very simple, made all in one pan, and consists of just three basic steps.

a pan with crisped bacon and then with softened onions added, then with cheese and cream melted in
  1. Crisp the bacon with the onions and garlic. 
  2. Add in the half and half and cheeses, then stir until smooth and gooey. 
  3. Then fold in cooked rice until coated, creamy, and perfect! 

When it comes to a side dish like this one, the question changes from what do I serve this with to how many things can I serve this with. It goes with everything! A nice seared chicken breast or steak, any roast, or even simply a side salad would take this from a simple side to complete meal. I think it’d be especially good with shrimp!

Something as rich and hearty as this will easily serve a big family, so it’s also a great option to serve at family gatherings or dinner parties. Share the cheesy bacon love!

a white plate with steak and cheesy rice over a gold striped napkin with a block of parmesan

FAQ’S

Can I make this ahead of time?

I won’t lie, something this packed full of cheese never gets better than straight off the stove. It’s when the cheese is at it’s meltiest! But you can make it ahead. Simply transfer to a casserole dish and pop it back in a 350°F oven 20 minutes before you intend to serve.

Can I substitute milk for the half and half?

Sure thing! Milk is a little more prone to breaking when applied to heat, so simply remove the pan temporarily from the heat, add in the cream cheese and whisk as you pour the milk in slowly. Then return to the heat and proceed with the recipe! This will create a little looser of a sauce.

Does it matter what kind of bacon I use?

I always, always recommend using a thick cut bacon whenever possible. In a dish like this one, a thicker cut will stand up to the creaminess of the cheese while thinner bacon may crumble more.

Can I add more bacon?

I found half a pound to be just right but feel free to use a full pound! I wouldn’t exceed that or you run the risk of it being too salty.

How long can I keep leftovers?

I recommend eating this within 3 days for best flavor and texture.

How do I reheat leftovers?

Simply place it in the oven at 350°F for 20 minutes or so until hot. Or microwave a single portion. This will however become less creamy over time, so if needed, add a little milk to loosen it up when reheating. I find by day two I usually need the extra milk.

Does this freeze well?

Sure! Just like mac and cheese or any other cheesy casserole you can freeze it and reheat it. Just place the frozen cheesy bacon rice in the oven at 350°F for an hour to an hour and a half, or until hot all the way through.

a white bowl with cheesy rice with a fork lifting out a bite

Eat & Enjoy

I hope you enjoy this simple but cheese loaded rice dish. It’s comfort food at it’s finest, down to the ease with which it comes together. Dig in and don’t worry, calories don’t count on this one! Happy Eating!

If you liked this recipe, you may also enjoy…

Print

Cheesy Bacon Rice

A creamy, triple cheese rice side dish with crisp bacon mixed in. Make it with any rice or grain!
Course Side Dish
Cuisine American
Keyword Asiago cheese, rice, side dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings 8
Calories 440kcal
Author Mikayla M

Ingredients

  • 4 cups cooked rice
  • 1/2 lb bacon
  • 1/2 cup diced onion
  • 1 teaspoon garlic, minced
  • 1/4 cup cream cheese
  • 2 cups half and half
  • 1 cup Parmesan, shredded
  • 1 1/2 cup mozzarella, shredded
  • Salt and pepper to taste

Instructions

  • Dice bacon and to a hot pan set over medium heat. Stir occasionally until nearly crisp.
  • Drain off all but 1 tsp of bacon grease from the pan and reduce heat to medium low.
  • Add in the diced onion. Saute until beginning to soften and caramelize, 2 to 3 minutes.
  • Add in minced garlic and saute until fragrant, just 30 seconds to a minute.
  • Pour in half and half and cream cheese, stirring constantly until melted.
  • Begin adding the Parmesan and mozzarella in handfuls, stirring to melt between additions.
  • Fold in rice, taste and add salt if needed. Serve with fresh cracked black pepper.

Notes

Feel free to use any rice or ancient grain!

Nutrition

Calories: 440kcal | Carbohydrates: 27g | Protein: 17g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 568mg | Potassium: 214mg | Fiber: 1g | Sugar: 1g | Vitamin A: 560IU | Vitamin C: 1mg | Calcium: 336mg | Iron: 1mg

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Strawberry Watermelon Jam https://www.theflourhandprint.com/strawberry-watermelon-jam/ https://www.theflourhandprint.com/strawberry-watermelon-jam/#respond Sat, 20 Jun 2020 20:22:13 +0000 https://www.theflourhandprint.com/?p=13185 This page contains affiliate links. For more information please read my Disclosure Policy. Canning jam is a great way to preserve the sweet fresh fruit of spring and summer, but what about making a jam that will literally transport your taste-buds to summer? Strawberry Watermelon Jam is just that, sweet, bright, fresh, and a true […]

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Canning jam is a great way to preserve the sweet fresh fruit of spring and summer, but what about making a jam that will literally transport your taste-buds to summer? Strawberry Watermelon Jam is just that, sweet, bright, fresh, and a true taste of summer.

an 8 ounce jar of strawberry watermelon jam with a gold spoon resting across the jar with a scoop of red jam on it in front of a bowl of watermelon slices

If you’re at all familiar with the numerous other jam recipes on my site, you know I’m a big fan of combo flavors. I love a good classic strawberry jam, but when making homemade jam, why not experiment and make things you’ll never find on a grocery store shelf?

Sweet strawberries and fresh summer watermelon are flavors that go naturally together so well, in salads, in juices, so why not in jam? I had high hopes from the beginning for this one and let me tell you, it did not let down! It was magical from the first taste and dare I say it…it may be my favorite jam!

Okay, I know, I say that every time I make a new jam, so let’s say this is my favorite summer jam! That’s exactly how it tastes, like summer in a jar. If you’re ready to preserve some summer flavor, look no further than this sweet, fresh, bright strawberry watermelon jam.

Canning Tools & Steps

Before I get into the process for cooking and making this jam, I always like to remind any newbie home preserve makers that there are some tools and steps that ensure safe canning and quality jam every time. Not to mention making the process simpler for you!

Canning Equipment

  • A large canning pot with canning rack
  • Jar clamps – This is essential, trust me!
  • Hand Protection – I like to use thick gloves, but my mom goes with towels, just be aware those jars will be HOT.
  • Funnel – A good wide mouth one works well for canning.
  • Ladle – I like a nice metal one for working with hot jam.
  • 8 ounce mason jars(or whatever jars you choose to use) – I like 8 ounce jars because I go through it faster, which means more jam variety in my fridge, but you can use any jar with NEW lids.
  • You can also buy a canning set, but there are tools in there I never use, so that’s up to you!

Once you’ve got your canning equipment assembled, read through these canning steps. They happen while your jam is cooking, so it’s important to know when and how to complete each step!

  1. Before you start cooking your jam fill your canning pot with enough water to cover your canning jars by 1 inch. Bring it to a boil over high heat. 
  2. While your jam is cooking place your clean jars in the pot of boiling water for a minute or so to warm them up. This prevents cracking from a temperature difference when you add the hot jam to them. 
  3. Remove them from the water with your jar clamps and place them on a towel upside down to let the water run out. 
  4. When your jam is done, flip the jars over using your hand protection, they’ll still be hot.
  5. Using your funnel and ladle, fill jars immediately with your hot jam, leaving ¼” of space between the rim and the jam. 
  6. Wipe the rims clean carefully with a warm, damp paper towel then dry them completely. This is important for the jam to seal properly.
  7. Place seals on and using your hand protection, screw on the lids as tightly as you can. Then use your jar clamps to submerge the jars in the boiling water again. 
  8. Allow to ‘process’ in the boiling water for 10 minutes. Remove and set them on a towel, (they’ll be very hot!) and leave them at room temperature until each lid has ‘popped’ 

Pro Tip: You’ll know the jars are ready for the cupboard when you hear a ‘pop’ of the seal locking. You can also check this by pushing down on the center of the seal. If it clicks, it isn’t done yet. This can take up to 24 hours, so be patient!

jars of sealed strawberry watermelon jam

Ingredients

As with most jam recipes, you’ll find that the ingredient lists isn’t long or complex, it’s all about the right balance of sugar, fruit, and when necessary, pectin.

a large frosted glass bowl of strawberries, half a watermelon, a bowl of sugar, and a measuring cup of powdered pectin on a white table
  • Strawberries – Either fresh or frozen strawberries are perfect for this. While fresh strawberries definitely do the job on delivering flavor, I actually preferred frozen. They broke down better and resulted in an evenly textured final jam. Be sure to let them thaw at least halfway, and discard the excess liquid.
  • Watermelon – You’ll need roughly half a large watermelon for this. Look for one with a yellow field spot or one that feels heavy for it’s size for best flavor.
  • Lemon – Just a splash to brighten things up!
  • Sugar – Classically made jam is not a health food! There is sugar, and that’s what makes it delicious. White sugar is my go to for jam making.
  • Regular pectin – you’ll need a shallow half cup or 1 packet of regular pectin for this. For questions on using low or no sugar pectin, please see FAQ’s.
  • Butter – This is completely optional, it doesn’t affect flavor or the set up of the jam. Adding a mere teaspoon of unsalted butter however will prevent any foaming during the cooking. Foam is not harmful in any way, but it doesn’t look great in the jars and I don’t love skimming it off, so I add butter!

That’s it, pretty simple! Now I see a lot of recipes out there lately touting ‘no pectin’ as some sort of selling point and I’m here to tell you, the jam is not better or worse for using pectin. Some fruits contain enough natural pectin to set up beautifully on their own, like my loquat jam. Others, like this strawberry watermelon jam, use fruits that have little or no natural pectin, so we add powdered pectin (which is naturally derived from pectin rich fruits) to help the jam set up quickly without cooking the fruit to death.

I’m pro-pectin all the way. It keeps jam cooking times consistent, it allows for a beautifully set up final jam, and takes a lot of guesswork steps out of the process. It’s inexpensive (order pectin here) and I recommend stocking it to anyone who likes the idea of homemade jam.

Read more about pectin and the various types of home preserves in my Jams, Jellies, and Home Preserves Guide.

How to Make Strawberry Watermelon Jam

With your canning equipment in hand and your canning pot of water coming to a boil, you’re ready to get started! The actual jam making process is simple, and you’re kitchen will smell incredible.

a sieve with watermelon being drained, a large pot with strawberries, pectin and watermelon juice in it, that same large pot with the cooked jam in it, and jars of finished jam on a red checked towel
  1. First we’ll need some watermelon juice. Start by removing the rind and chopping the watermelon into rough cubes. Then pop them in your blender or food processor to create a puree. Drain the puree through a fine mesh sieve and collect the juice.
  2. Next combine the strawberries, watermelon juice, pectin, and lemon juice in a large pot. If you’re using a dab of butter, add that now. Place over medium high heat and stir. Keep stirring gently but frequently until the mixture comes to a rapid boil that does not stop even when you stir.
  3. When you’ve reached that rapid boil, begin adding the sugar. Stir the entire time you add the sugar, and continue to gently stir after, until the mixture returns to a rapid boil that does not stop even as you stir. Begin timing for exactly 1 minute and 10 seconds.
  4. When the time has elapsed, remove the jam from the heat and proceed with your canning! (see above!). Or ladle into jars, allow to cool, and store in the fridge.

Regardless of whether you choose to can, freeze, or just pop your jam in the fridge, know that an open (not sealed by canning) jar of jam is safe in your fridge for up to 1 month. This yields enough for six 8 ounce jars of jam that can be canned, with enough extra to enjoy immediately.

Should you choose not to can this, allow the jam to cool completely before you place in the fridge.

an open jar of strawberry watermelon jam set on its side resting on a golden mason jar lid in front of other jars of jam and a bowl of watermelon slices

FAQ’s

Do I have to can or freeze this?

No. The jam is perfectly edible once it’s cooled enough not to burn your mouth. However, canning the jam allows you to store the extra safely in your cupboard for up to 18 months. SInce this yields just over 48 ounces of jam, I recommend canning or freezing unless you have plenty of people to gift it too.

If you choose not to can or freeze this, it can remain safely in your fridge, sealed, for up to 1 month.

How do I freeze it?

Follow all the same jam making steps. When your jam is done carefully ladle the jam into freezer safe jars or containers, leaving 1 inch of headspace between the jam and the top of the jar. Allow to cool completely then seal and place in the freezer for up to 1 year. I recommend you cook the jam for 1 minute instead of 1 minute and 10 seconds.

Can I use low or no sugar pectin?

I have not tested this specific recipe with that pectin, but I use it in other recipes such as Cherry Vanilla Jam. While I can’t guarantee success, I recommend using the included chart that comes in pectin boxes and using the amount of sugar they suggest for 5 cups of strawberries.

Why do I need to partially thaw my strawberries if I use frozen?

Frozen strawberries give off a lot of extra liquid when they thaw. I’ve found I get better strawberry flavor if I let them thaw about halfway and discard the liquid. This also means a short cook time since the strawberries aren’t frozen!

an open jar of strawberry watermelon jam on a red checked towel with sliced strawberries, a bowl of watermelon slices and extra jars of jam in the back.

Enjoy your Taste of Summer

We’ve been slathering this on everything, from homemade drop biscuits to classic shortbread cookies to simple whole wheat sandwich bread. It’s incredible how the freshness of watermelon comes through and brightens up the strawberry flavor. It’s sweet and summery and I know this is certainly going to become a yearly ritual for us now. I hope it’s that for you too. Enjoy, and until next time, Happy Eating!

If you liked this jam recipe check out these!

a jar of open strawberry watermelon jam with a gold spoon lifting jam out in front of other jars of jam and a bowl of watermelon on a white table
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Strawberry Watermelon Jam

A sweet, bright jar of strawberry and watermelon jam that tastes like a spoonful of fresh summer flavor.
Course Condiment
Cuisine American
Keyword canning, home preserves, jam, strawberry, watermelon
Prep Time 10 minutes
Cook Time 30 minutes
Canning Time 15 minutes
Total Time 55 minutes
Servings 48 2 tablespoon portions
Calories 122kcal
Author Mikayla M

Equipment

  • Canning pot with jar rack
  • Jar clamps
  • Funnel
  • ladle
  • thick gloves or hand protection
  • Seven 8 ounce mason jars with new seals

Ingredients

  • 2 1/2 cups strawberries, chopped fresh or frozen
  • 2 1/2 cups watermelon juice*
  • 7 cups sugar
  • 1.75 ounces regular pectin shallow 1/2 cup
  • 1 tablespoons lemon juice
  • 1 teaspoon unsalted butter optional, prevents foaming

Instructions

Canning Instructions (Skip if not canning your jam)

  • Fill your canning pot with enough water to submerge your jars and have 1 inch of water on top. Bring to a boil over high heat.
  • Set out your jar clamps, funnel, ladle, and clean jars with new seals and clean lids on a dish towel nearby (double if you don't have heat-safe counter tops).
  • While your jam is cooking (step ) place your clean jars into the boiling water gently with your jar clamps and allow to heat for a minute or so. Remove with jar clamps and carefully place upside down on the dish towel to allow water to drain off.
  • When jam is finished cooking, use your ladle and funnel to carefully fill each jar, leaving only 1/4 inch of space between the top of the jam and the rim of the jar.*
  • Wipe the rims of the jars (just where the seal sits) clean with a damp, lint free towel and then dry.
  • Place the seals on the jars and screw on the lids, using your hand protection while holding the jars. Tighten the lids as much as possible by hand.
  • Using your jar clamps, lower the jars into the boiling water and allow to process for 10 minutes.
  • Remove from the water and set on towel. Let them cool and seal. They're ready to cupboard storage when the lids seal. You'll hear a 'pop' as they do. You can also check this by pressing down on the top of the seal, if it clicks, it hasn't sealed yet. This can take hours, so be patient. Once sealed they can be stored at room temperature for 18 months.

Jam Instructions

  • Puree watermelon chunks in a blender or food processor and strain it through a fine mesh sieve to collect the juice. Juice your lemon.
  • Combine watermelon juice, strawberries, lemon juice, butter if using, and pectin in a large pot over medium high heat.
  • Stir gently but frequently until the mixture comes to a rapid boil that does not stop even as you stir.
  • Add in sugar and continue to stir frequently but gently until the mixture returns to a rapid boil that doesn't stop even as your stir. Begin timing for 1 minute and 10 seconds, stirring the entire time.
  • Remove your jam from the heat and proceed with canning. Or, if not canning, ladle into jars and allow to cool completely before storing in the fridge for up to one month.*

Notes

*It took half of a large watermelon to yield 2 1/2 cups of juice. 
*This jam yields more than 48 ounces (six 8 ounce jars), but the final jar will not be full enough to can. Store extra in the fridge and enjoy within 30 days. 
*Regardless of canning or freezing, once you open a sealed jar of jam it should be used within 30 days of opening. If you do not can or freeze your jam, store it all in the fridge and use within 30 days. 
*To freeze your jam, ladle cooked jam into freezer jars leaving 1 inch of space between the top of the jam and the rim of the jar. Allow to cool then seal and store in the freezer for 1 year.

Nutrition

Serving: 2tablespoons | Calories: 122kcal | Carbohydrates: 31g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 20mg | Fiber: 1g | Sugar: 30g | Vitamin A: 48IU | Vitamin C: 5mg | Calcium: 2mg | Iron: 1mg

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Summer Squash Pasta Salad https://www.theflourhandprint.com/summer-squash-pasta-salad/ https://www.theflourhandprint.com/summer-squash-pasta-salad/#comments Thu, 18 Jun 2020 04:56:16 +0000 https://www.theflourhandprint.com/?p=13139 This page contains affiliate links. For more information please read my Disclosure Policy. This light and healthy summer squash pasta salad is loaded with zucchini and yellow squash and tossed with a lemony garlic dressing. With some quick pickled shallots and a handful of fresh parsley, this is a summer pasta salad that makes great […]

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This light and healthy summer squash pasta salad is loaded with zucchini and yellow squash and tossed with a lemony garlic dressing. With some quick pickled shallots and a handful of fresh parsley, this is a summer pasta salad that makes great use of seasonal vegetables and flavor.

a large frosted bowl with summer squash pasta salad and a serving spoon on a brown wooden surface in front of a bowl of fresh vegetables.

Pasta salad is one of my adult obsessions. As a kid, my mom detested (and still does) pasta salad so my experience of them was limited to the occasional potluck or cookout. If you’ve ever had a bad pasta salad…you can understand why it took me many years to start making my own.

Thing is, when tossed with the right combination of ingredients and a flavorful dressing that compliments the salad, it can transform from a dull side to a bright, refreshing summer salad that you and your guests will be happy to eat. Don’t count on leftovers!

Cooking your SUmmer squash – Methods

Before we get into the nitty gritty, I wanted to briefly advocate for the grilling of your summer squash. Grilled summer squash has this incredible smoky, just charred enough flavor that really elevates your pasta salad.

That being said, if you’re not firing up your grill to cook other things (even though this pasta salad goes very nicely with grilled meats like lemon soy chicken, hint hint), I can understand wanting other methods! Here are a few choices:

  • Grilled – sliced into 1/4 inch thick, long slices. Brush both sides with oil and season with salt and pepper. Cook over direct, hot coals or flame for 4 minutes per side. Get more specific details in my Grilled Summer Squash recipe
  • Sauteed – In a hot pan, pour in two tablespoons of oil and lay seasoned slices of squash in a single layer. Let brown and flip. Repeat until all cooked.
  • Oven roasted – Brush both sides of your sliced squash with oil and sprinkle with salt and pepper. Lay in a single layer on a baking sheet and roast in a 375°F oven for 10 minutes, flipping halfway through.
  • Grill Pan – Preheat pan until very hot, lightly oil both sides of your squash and season. Cook in a single layer in your preheated pan for 4 minutes per side. (I love this grill pan, it’s two sided and I use the other side to cook things like bacon jam burgers!)
a white platter of grilled summer squash with a sliced lemon

Ingredients

Now that we’ve discussed the squash portion of summer squash pasta salad, let’s move on to the rest of the salad. It takes a few key components to make this light summery salad sing.

a serving tray with two summer squash, a bowl of uncooked pasta, a lemon, parsley, a shallot, olive oil, apple cider vinegar, and salt and pepper
  • Pasta – I like the little Ditalini shaped pasta for this because I knew I was going to dice my squash, and I wanted similarly sized shapes for consistently flavored bites. You can use your pasta of choice of course, but I’d stick with a small pasta.
  • Summer squash – you can again use your preferred summer squash varieties, I’m a fan of the zucchini and summer squash combo, for both color and flavor. You’ll need two medium sized, or three small squashes.
  • Shallot – 1 large shallot will do, you can substitute another mild onion, but I think the gentle bite of shallot is just right so it doesn’t take over your palate when you eat a big spoonful. Plus they turn a pretty pink when pickled.
  • Parsley – Fresh parsley is my go to herb, it’s mellow and adaptive. There’s not really a great substitution for this as other herbs tend to have too big a flavor for this salad. In a pinch, go with dried parsley, but half the amount.
  • Apple Cider Vinegar – Vinegar is needed to pickle your shallots. I chose apple cider because it lends a subtle fruity sweetness that the salad needs.
  • Sugar – Another required ingredient for a quick pickle.
  • Lemon – A whole lemon, both the zest and juice are used in this, and is the basis for the dressing.
  • Garlic – Just enough garlic to take the bite out of lemon and give the dressing a subtle garlic flavor.
  • Salt and Pepper – Both of these are used in various places throughout the recipe as the key to a truly flavorful recipe is always seasoning at every step.

Let’s Cook – the How To

There are several steps that go into making this a successful dish. That being said it’s best when served cold, so you can very easily make this hours ahead of the rest of the meal so you can focus on other things when it comes to dinner time.

a pot pouring vinegar over shallots in a jar beside a white cutting board with grilled summer squash over a third image of a large frosted bowl with pasta, squash, shallots, and parsley on top
  1. Start by bringing a pot of salted water to a boil for your pasta. Remember you want your water salty like the sea to properly season your pasta.
  2. Next we’re going to pickle some shallots. A quick pickle benefits from a hot brine, so first combine your apple cider vinegar, sugar, and 1 teaspoon of salt in a pan. Place it over high heat and let it come to a fast boil. Meanwhile, slice your shallots into thin slices.
  3. Place your shallots in a jar or other heatproof, non reactive container and pour over the boiling vinegar. There should be enough to cover the shallots, press them down gently if any are above the brine. Let them cool at room temperature while you get the rest ready.
  4. Once your water is boiling, add your pasta and give it a stir to prevent sticking. Allow to cook according to package instructions for al dente. (Overcooking will lead to a mushy pasta salad)
  5. While that’s cooking, slice your zucchini and squash in 1/4 inch slices and choose your cooking method. I prefer grilling or a grill pan, so I oil and season both sides and cook them for 4 minutes per side on a hot grill.
  6. When your pasta is cooked, drain it and give it a quick rinse with cool water. If you’re in a hurry, pour the pasta onto a baking sheet and spread it out to let it cool faster.
  7. As your pasta cools, zest and juice your lemon. Combine both with the garlic, a pinch of kosher salt (like 1/8th of a teaspoon), and the olive oil. Whisk with a fork to combine.
  8. Chop your cooked squash into small cubes and combine in a bowl with your cooled pasta. Chop your parsley and add to the bowl. Next drain the brine from your shallots and give a quick chop, add those too.
  9. Pour your whisked dressing over top and mix to combine. Be sure to scrape along the bottom of the bowl to prevent big clumps of pasta or squash and allow for consistent bites.
  10. Taste and add a pinch of salt or pepper as needed. Then cover and chill until ready to serve, up to 3 days.

Pro Tip: If you love pickled shallots or onion, you can easily double or even triple the amount required for this recipe. Then take out what you need for the pasta salad and return the rest to the fridge, tightly sealed, for up to a month. Use as desired!

Once you’re ready to serve you can of course garnish with a few choice toppings. Truthfully most of the time we haven’t bothered but on occasion when I’m feeling fancy, I like to add some sunflower seeds and a nice salty feta cheese crumble. If that sounds like your jam, try it! If you’ve got another idea, do share!

a bowl of pasta salad with a silver serving spoon topped with crumbled white cheese and sunflower seeds on a wooden table.

FAQ’S

Can I use prepared pickled shallots or onion?

Yes of course. If you’d prefer to shortcut that step and have a brand of pickled onions you like, go for it.

How do I use dried parsley instead of fresh?

Because dried parsley is…well dry, I suggest adding it to the dressing while you mix it rather than directly to the salad. This will let it re-hydrate a little and still give you the essence of parsley flavor. Remember you’ll only need about half the amount.

Can I serve this warm?

Sure. We’ve been impatient many times and have opted to serve it room temp or still slightly warm. The flavor is more developed when chilled, as everything has been swimming around together for a while, but it’s still tasty!

Eat & Enjoy

If you’re a long time fan of pasta salad, add this to your repertoire. If you’re like me and just learning how beautiful and foodie friendly they can be, well then, this is the perfect place to start. I hope you enjoy it, and until next time, Happy Eating!

A few more pasta salads I recommend!

a frosted glass bowl with summer squash pasta salad on a wooden table beside a green linen towel
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Summer Squash Pasta Salad

A light and healthy pasta salad with tender zucchini, yellow squash, quick pickled shallots, and parsley tossed in a fresh lemon garlic dressing.
Course Side Dish
Cuisine American
Keyword pasta, salad, side dish
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 265kcal
Author Mikayla M

Ingredients

  • 1 1/2 cups uncooked pasta
  • 2 medium summer squash*
  • 1 large shallot
  • 1/2 cup apple cider vinegar
  • 1 medium lemon
  • 2 tablespoons chopped parsley
  • 1 large garlic clove
  • 5 tablespoons olive oil
  • 1 tablespoon sugar
  • 2 1/4 teaspoons kosher salt, divided plus extra for pasta water
  • 1/2 teaspoon pepper

Instructions

  • Bring a pot of well salted water to a boil over high heat.
  • Combine your vinegar, sugar, and 1 teaspoon of salt in another pan and place over medium high heat.
  • Slice your shallot into thin strips and place in a jar or heat safe container. When vinegar has come to a boil, pour over the shallots so they're submerged and set aside to cool.
  • When your water is boiling, add the pasta and stir to prevent clumping. Allow to cook according to package instructions for al dente.
  • Slice your summer squash into 1/4 inch thick strips. Heat a grill pan (or cook over a charcoal grill, see notes*) to medium high heat.
  • Brush both sides of your squash slices with 2 tablespoons of oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper.
  • Cook squash in a single layer on the hot grill pan for 4 minutes on each side, or until tender. Set aside.
  • When you're pasta is done cooking, drain and rinse briefly with cool water to stop the cooking process. Lay it out on a baking sheet in a thin layer to allow faster cooling.
  • Zest and juice you're lemon, and finely mince your garlic. Combine the zest and 2 tablespoons of lemon juice in a bowl with the garlic, a pinch of salt, and the remaining 3 tablespoons of olive oil. Whisk to combine.
  • Chop your summer squash into small cubes and mince your parsley. Drain off the vinegar from the shallots and give a quick chop. Combine it all in a bowl with cooled pasta.
  • Pour over lemon dressing and stir to combine. Taste and adjust salt or pepper as needed. Chill for at least one hour, up to 3 days, and serve chilled.

Notes

*You can use your preferred summer squash, my favorites are a combination of zucchini and yellow squash. 
*Please note that you can cook the squash on a grill pan, in a saute pan, in the oven, or grilled on a barbecue. Simply oil, season, and cook until tender for best results in this pasta salad. See above post for more details. 
*I use Morton’s kosher salt in all my cooking, please taste and adjust salt based on personal preference and product.

Nutrition

Calories: 265kcal | Carbohydrates: 33g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 878mg | Potassium: 310mg | Fiber: 3g | Sugar: 5g | Vitamin A: 243IU | Vitamin C: 23mg | Calcium: 24mg | Iron: 1mg

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Grilled Summer Squash https://www.theflourhandprint.com/grilled-summer-squash/ https://www.theflourhandprint.com/grilled-summer-squash/#comments Tue, 16 Jun 2020 22:07:59 +0000 https://www.theflourhandprint.com/?p=13122 This page contains affiliate links. For more information please read my Disclosure Policy. One of the best ways to cook fresh summer vegetables is over a hot grill. Grilled summer squash is a simple but delicious way to enjoy all the varieties of squash, from zucchini to yellow squash. In just a few minutes, perfectly […]

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One of the best ways to cook fresh summer vegetables is over a hot grill. Grilled summer squash is a simple but delicious way to enjoy all the varieties of squash, from zucchini to yellow squash. In just a few minutes, perfectly tender and seasoned squash is ready to enjoy.

a white plate of grilled summer squash with a halved lemon and crumbled white cheese

Summer squash, zucchini in particular, is a vegetable my house seriously looks forward to after long months of butternut squash, potatoes, and dark greens. It’s like the weather wants me to use the stove and oven less and provides these delicious, quick cooking summer vegetables that are so easy to make delicious.

There are so many great ways to prepare summer squash. One of our favorites, and a go to we make at least once a week is simple grilled summer squash. With just salt and pepper and some good smoke from the grill, the vegetable transforms into a delicious summer side.

What is a Summer Squash?

You’re likely used to hearing two terms: summer squash and zucchini. Zucchini gets a bit more recognition and for good reason, they’re the most flavorful and easy to cook summer squash in my opinion.

Summer squash is actually technically in the fruit family, called a ‘pepo’, or a fleshy fruit with many seeds that’s enclosed in a hard or firm rind. Cucumbers, melons, and squash are all a part of this category!

While there are many types of summer squash, not all are suited to the same cooking styles. You can ready more about the common types of summer squash varieties here, but know that for this grilled summer squash recipe, I recommend green or yellow zucchini, yellow squash, cousa, or zephyr squash.

Ingredients

This recipe is so simple I guarantee you can make it if you have your summer squash in your produce drawer. With a few extra suggestions for flavorful garnish, you can easily adjust your grilled squash to suit the rest of your meal.

a white platter with a stack of summer squash, a small bowl of salt and pepper, a glass of olive oil, and a silicone brush
  • Summer squash – use the variety of your choice, I always recommend 1 small squash per person you’re feeding.
  • Oil – you can use olive oil, or your oil of choice. I tend to use grape seed oil when grilling due to it’s high smoke point and neutral flavor profile.
  • Salt & Pepper – These do wonders for drawing out the flavor of the squash. I always recommend a coarse kosher or sea salt.
  • Garnish – There are TONS of ways you can dress the summer squash once it’s grilled and delicious, here are a few of my favorites. Combine a few of them for a show stopper side dish.
    • Citrus – a squeeze of fresh lemon or lime is a beautiful finish.
    • Fresh Herbs – chopped parsley, cilantro, basil, or dill all are great to pair with grilled squash.
    • Crumbly cheese – I’m a big fan of feta, cotija, goat cheese, or any salty crumbly cheese you like.
    • Crunchy bits – I love salted or honey roasted sunflower seeds, roasted pepitas, or pine nuts as a nice sprinkle over the top.

Pro Tip: To choose the best summer squash, go for medium to small sized squash with smooth, unblemished skin. As tempting as it may be to go for the larger ones, they often have more watery flavor and texture.

Let’s Get Grilling

You can’t get much easier than this recipe, the longest part is heating up your grill. Are you ready? Slice, season, grill, serve.

a white baking sheet with slices of summer squash seasoned with salt and pepper

There are a few tips to getting your squash tender and delicious. Primarily your heat source and the width of you slices.

  • Begin by building a bed of coals that will run your grill around 350° to 375°F.
  • Slice your squash NO thinner than 1/4 inch thick. If you like tender, soft squash, a quarter inch will do. If you like more of a bite, slice it thicker.
  • Brush lightly with oil and season liberally with salt and pepper just before you place it on the grill. Since squash is such a fleshy fruit, oiling too early will just lead to the oil being absorbed.
  • Cook your squash directly over the coals, for 4 minutes per side. Top with any desired garnish.
  • Serve immediately! They will cool quickly, and it’s simply better fresh!

That’s it! It’s one of those summer side dishes we snack on right off the grill, much like our grilled prosciutto wrapped asparagus. Serve it alongside some lemon soy chicken, and you’ve got a fantastic grilled dinner ready to go!

a white platter of grilled summer squash with a sliced lemon

FAQ’s

Will different squashes cook at different rates?

Any of the summer squash varieties that I recommended should cook at relatively the same rate. If you go for a pattypan squash, which is thicker and denser, may take a few extra minutes.

Can I make this ahead?

I don’t recommend it, no.

Can I cook this on a grill pan inside?

Of course, just aim for medium high heat so the cooking times remain the same.

Eat & Enjoy

I hope this simple grilled summer squash is as satisfying to you as it is to us. We usually make extra and toss it in a pasta salad so we get a little extra of that smoky squash flavor without extra cooking.

If you enjoyed this recipe, check out these other summer squash recipes..

grilled summer squash on a white platter topped with feta and sunflower seeds.
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Grilled Summer Squash

Simple grilled summer squash highlights the delicate tender flavor of fresh squash and can be easily dressed up to compliment the rest of your meal.
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 5
Calories 122kcal
Author Mikayla M

Ingredients

  • 4 medium summer squash
  • 1/4 cup olive oil
  • 2 tsp salt
  • 1 tsp pepper

Instructions

  • Get your grill to between 350° to 375°F, with a bed of coals built up for direct heat.
  • Slice each squash into 1/4 inch slices and lay out on a baking sheet or large cutting board.
  • When your grill is ready, brush the first side with oil and season with half the salt and pepper. Flip and repeat on the opposite side.
  • Place over direct heat without crowding and grill for 4 minutes, flip and cook another 4 minutes.
  • Remove from heat and serve immediately.

Notes

*Zucchini, yellow squash, zephyr and cousa squash are all ideal for this recipe
*Top with crumbled salty cheese, fresh herbs, fresh citrus, or seeds for additional fun flavors that help compliment the rest of your meal.

Nutrition

Serving: 3slices | Calories: 122kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 934mg | Potassium: 411mg | Fiber: 2g | Sugar: 3g | Vitamin A: 314IU | Vitamin C: 27mg | Calcium: 24mg | Iron: 1mg

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Rhubarb Cherry Pie https://www.theflourhandprint.com/rhubarb-cherry-pie/ https://www.theflourhandprint.com/rhubarb-cherry-pie/#respond Mon, 01 Jun 2020 04:37:11 +0000 https://www.theflourhandprint.com/?p=13059 This page contains affiliate links. For more information please read my Disclosure Policy. Rhubarb cherry pie is the perfect marriage of spring fruit. Tart rhubarb and sweet dark cherries baked in a buttery flaky crust for a delicious gooey fruit pie that’s best served on a warm spring evening. There are few things I look […]

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Rhubarb cherry pie is the perfect marriage of spring fruit. Tart rhubarb and sweet dark cherries baked in a buttery flaky crust for a delicious gooey fruit pie that’s best served on a warm spring evening.

a pie with red filling next to a white linen towel on a grey stone surface

There are few things I look forward to in the spring more than the fresh fruit, especially cherries. We’re situated between dozens of cherry orchards and are fortunate enough to be able to head out and do some u-pick several times a year.

As soon as I get those cherries home I’m immediately planning a few desserts. I love fresh cherries in desserts, they’re juicy and sweet and work beautifully in so many applications. I love my vanilla cherry jam and red wine cherry cobbler, so this year I wanted to try my hand at a pie. It seemed only natural to take another springtime classic, the strawberry rhubarb, and tweak it. Turns out, rhubarb and cherry pie is a natural combination.

What is Rhubarb?

Rhubarb is one of the most interesting vegetables I cook with. It resembles celery so closely, but aside from a similar shape and appearance, it couldn’t be more different. It’s tart, so much so that it’s almost always cooked with sugar or sweeter fruits. Rhubarb is easy to prepare, just chop, no peeling or pre-cooking needed.

Fresh or frozen, rhubarb is an excellent addition to a dark cherry pie. Pick a few stalks that are smooth and firm with no blemishes or soft spots. It should be rigid, not rubbery or flimsy. Believe it or not, color matters little and you may find it ranging from dark red to greenish. All are delicious.

Ingredients

The filling for a cherry and rhubarb pie is very simple, you want those ingredients to shine after all! Aside from the filling, you’ll also need a double pie crust. I’ve included instructions to make my go to all-butter pie crust, but feel free to use your favorite pie crust.

a big bowl of cherries with three smaller bowls containing butter, sugar, and cornstarch beside one egg and two stalks of rhubarb on a white linen towel

Pie Crust – for my simple all butter pie crust you need a few easy ingredients.

  • Flour – all purpose
  • Butter – unsalted, very cold, and good quality (flavor!)
  • Ice Water – Instead of measuring out a set amount of water, have a bowl of icy water, and measure into the crust from there.
  • Apple cider Vinegar – I trick from my grandma’s recipe. Though my recipe looks different than hers, I find it still lends a nice sweetness and helps the dough roll out nicely.
  • Salt – Just a bit to pump up the other flavors.
  • Sugar – Especially when I’m making sweetly filled dessert pies, I like to add a little sugar to my pie dough.
  • Egg – This doesn’t actually go in the pie crust, but I include it as part of it because an egg wash is the key to the gorgeous golden brown of the baked pie crust.

Rhubarb Cherry Filling

  • Sweet Cherries – Go for the freshest darkest sweet cherries you can find.
  • Rhubarb – You only need two to three stalks to add the perfect amount of tart to the pie.
  • Sugar – A key component in flavor and in creating the gooey texture of the filling.
  • Cornstarch – Without this, you’d have a very wet watery filling instead of a gooey one.
  • Butter – I find this adds just a little richness to the filling.

How to make this

Making pie doesn’t need to be complicated, but it does require a certain patience at some steps. Throw your pie dough in the pan without resting or chilling and you may end up with a shrunken crust. However with simple steps and a bit of patience, a golden brown pie with delicious fruity filling awaits at the end.

a pie plate with pie crust in it beside an image of cherries and rhubarb in a bowl with sugar, then another pie crust being rolled out, beside an image of the first pie crust with filling, above the second pie crust fitted on the pie plate beside a final image of the pie brushed with egg wash

Before anything else, you’ve got to make your pie dough! If you have a preferred recipe, go for it, if not, follow these simple steps.

  1. Dice up your butter and place on a plate, pop in the freezer.
  2. Measure out your flour, salt, and sugar and place in a large bowl. Fill a small bowl with icy water.
  3. Take your butter from the freezer and begin working it into the flour. You can use a pastry cutter, or even pulse all of it in a food processor, but I usually just use my fingers to work it all around. When it resembles coarse crumbs, you’re done.
  4. Add in the apple cider vinegar and a two tablespoons of cold water. Begin to work the dry flour gently into it. Add more water as needed, 1 tablespoon at a time, to form a crumbly dough that just begins to stick together.
  5. Turn out onto a sheet of plastic wrap and break into two. Press each half into a disc and wrap in plastic, then place in the fridge to chill for an hour up to 3 days.
  6. I usually take this wait time to prep the cherries and rhubarb. Pit and half your cherries (I use this pitting tool and it saves so much time.) Next half your rhubarb lengthwise and then dice into quarter inch sections. Combine the cherries and rhubarb in a bowl and put in the fridge. Don’t add your sugar or cornstarch yet!
  7. After an hour, pull out one disc and unwrap it on a floured surface. I generally start by pressing down firmly with a floured rolling pin and rocking it, to loosen the dough. Then begin rolling it out until you have a circle of dough several inches wider than your pie plate. Let rest for a couple minutes.
  8. Place in pie plate and gently, without pulling, press the pie dough into the pan. When you have the pie plate covered, place it in the fridge.
  9. Preheat your oven to 350°F. Get out your cherries and rhubarb and toss with the sugar and cornstarch now. Then set aside.
  10. Get out your second pie crust and roll it out just as you did the first. This time, cut shapes if desired (I use cookie cutters) or slits into the middle to allow steam to escape. If you’re interested in making a lattice pie crust, you can also check out this fun tutorial.
  11. Bring out your pie plate and dump in the filling. Cut the remaining butter into small chucnks and sprinkle across the top of the filling.
  12. Top with second pie crust and pinch down the edges firmly. You can do this by pinching the dough up around your bent knuckle, or just use a fork. Trim off excess dough, leaving a small amount (like an 1/8 of an inch) longer than the pie plate.
  13. Plate the whole thing in the freezer for at least 10 minutes. Please note that this step is for all butter pie crusts. If you’re using a shortening based crust, this may not be necessary for you. While that’s chilling beat one egg with a teaspoon of water.
  14. After the pie has chilled, brush with the egg wash and place in the hot oven. Bake for 1 hour and 10 minutes, or until golden brown. If you notices the edges of the pie crust getting too brown at any point during the bake, cover with a foil ring or a pie ring.
  15. Let cool on the counter for at least 3 hours before slicing. Store on the counter, wrapped or covered, for up to 3 days.
a slice of rhubarb cherry pie on a white plate with whipped cream sitting in front of the remaining pie in a white pie plate

FAQ’S

Can I use a different sugar for the filling?

Yes. I think white sugar pairs best with the fruit and rhubarb, but you can also use brown sugar or coconut sugar.

Why do I need to freeze my pie before baking?

When using an all butter pie crust, one of the best defenses against shrinking or falling pie crust is to have it COLD. Popping it straight from the freezer to your hot oven is key in that.

What’s the best kind of pie plate for this?

For an all butter pie crust I recommend a metal or a ceramic pie plate. Glass and butter pie crusts don’t get along, and you’ll likely have some slipping as it bakes.

Can I skip the egg wash?

You can, but it creates the golden brown color of the final baked pie. You can use milk instead in a pinch.

Why does it need to cool so long?

Cutting a hot fruit pie will cause the juices to run everywhere. Cooling allows the filling to set up for cleaner slices. If you don’t care about that, dig in my friend. Be warned it may be too hot to eat straight out of the oven!

Why do I need to let my pie dough chill and rest?

For an all butter pie dough, letting the pie dough chill and rest is all to prevent shrinking in the oven.

Can I use frozen cherries or rhubarb?

Yes! Let them thaw and discard any excess water, then use as directed.

a rhubarb cherry pie on a grey stone surface in front of a stack of plates with forks

Eat & Enjoy!

I can’t think of a more appropriate dessert to celebrate spring produce with than this fresh cherry and rhubarb pie. It’s bursting with sweet and tart flavor and cased in the most flaky pie crust you can imagine. It’s hard to have just one slice! Top it with some fresh whipped cream or a scoop of vanilla ice cream and you’re in pie heaven. I hope you enjoy, and until next time, happy eating!

If you like this cherry and rhubarb pie recipe, you may also like:

a rhubarb cherry pie on a grey stone table in front of a stack of plates
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Rhubarb Cherry Pie

A sweet and tart gooey cherry and rhubarb filled pie baked to perfection in a golden flaky butter crust.
Course Dessert
Cuisine American
Keyword baked goods, cherry, dessert, pie, rhubarb
Prep Time 1 hour
Cook Time 1 hour 10 minutes
Dough Rest Time 1 hour 15 minutes
Servings 8
Calories 467kcal
Author Mikayla M

Ingredients

All Butter Pie Crust

  • 9 ounces all purpose flour 2 cups
  • 6 ounces butter, unsalted 3/4 cups
  • 2 ounces cold water 1/4 cup
  • 1 tablespoon white sugar
  • 1/2 tsp salt
  • 1 tsp apple cider vinegar

Rhubarb and Cherry Pie Filling

  • 4 cups cherries, pitted
  • 2 cups rhubarb, diced
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons butter

Egg wash

  • 1 large egg
  • 1 tsp water

Instructions

Pie Dough (If using a pre made or other pie dough recipe, skip to next section)

  • Dice your butter and place on a plate in the freezer.
  • Combine flour, salt, and sugar, in a large bowl. Remove butter from the freezer and add into flour. Work with your fingers or a pastry cutter until it resembles coarse crumbs.
  • Add in the teaspoon of apple cider vinegar and two tablespoons of water. Begin mixing, adding 1 tablespoon more of water at a time until the dough begins to come together but is still loose.
  • Separate into two, form each half into a flat disc and wrap in plastic. Chill for one hour.

Assembling your pie

  • While dough is chilling, pit and slice your cherries in half and dice your rhubarb into 1/4 inch pieces. Combine in a bowl and set aside.
  • On a floured surface, roll out one disc of pie dough until it's several inches wider than your pie plate. Let rest a few minutes, then lift gently into your pie plate.
  • Lifting from the edge, instead of pulling, press the pie dough into the pie plate. Place the pie plate into the fridge.
  • Preheat your oven to 350°F. Toss the cherries and rhubarb with the sugar and cornstarch. Set aside.
  • Roll out your second pie dough and cut shapes or slits in the middle of it.
  • Take out bottom pie crust and pour in filling. Dice the remaining butter over the top of the filling and place the top pie crust over the top.
  • Firmly crimp the edges then trim off any excess pie dough, leaving 1/8 inch of overhang from the rim of the pie plate.
  • Place the whole pie in the freezer for 10 minutes*. Meanwhile, beat the egg with 1 teaspoon of water.
  • When pie is chilled, brush with egg wash and place immediately in hot oven for 1 hour and 10 minutes, or until golden brown and the filling is bubbly.
  • Let cool completely before slicing. Serve slightly warm or room temperature with whipped cream or ice cream. Store remaining pie covered at room temperature for up to 3 days.

Notes

*If using a different pie crust that uses shortening, there’s no need to chill your pie in the freezer before baking.
*If crust begins to brown too much on the edges during baking, use a pie ring or foil to cover it for the remaining bake time.

Nutrition

Calories: 467kcal | Carbohydrates: 66g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 76mg | Sodium: 334mg | Potassium: 289mg | Fiber: 3g | Sugar: 36g | Vitamin A: 728IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 2mg

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Loquat Cobbler https://www.theflourhandprint.com/loquat-cobbler/ https://www.theflourhandprint.com/loquat-cobbler/#comments Sat, 30 May 2020 06:27:11 +0000 https://www.theflourhandprint.com/?p=13047 This page contains affiliate links. For more information please read my Disclosure Policy. This loquat cobbler is a great way to celebrate the short loquat season. A simple filling of loquats and sugar topped with a crisp and cakey almond cobbler topping make for a delicious spring dessert. As soon as I got my hands […]

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This loquat cobbler is a great way to celebrate the short loquat season. A simple filling of loquats and sugar topped with a crisp and cakey almond cobbler topping make for a delicious spring dessert.

a white pie plate with loquat cobbler on a wooden table beside a small gold rimmed white plate with a scoop of cobbler on top.

As soon as I got my hands on loquats this year I knew this cobbler was happening asap. If you’re one of those lucky folks who has access to a tree, I envy you! Loquats are a special treat my family awaits every spring. When the ONE local farm announces they’re ready, you best believe I’m in my car to get some.

Cobbler happens to be one of my favorite desserts to make with fresh fruit, it’s so easy and it doesn’t detract from the flavor of the fruit. Since loquats have such a fantastic tart and sweet flavor, I wanted this cobbler to highlight and enhance that. If you’re looking to use up some loquats, this cobbler is a good place to start.

Ingredients

The simplicity of this recipe is why it shines. No wasted ingredients, nothing complicated, all big flavor concentrated entirely on making those loquats shine and providing a little texture and sweetness along the way.

a white platter full of loquats with a bowl of brown sugar, a small bowl of almonds, a small bowl of flour, a stick of butter and a teaspoon of cinnamon on a white towel
  • Loquats – Pretty hard to make loquat cobbler without them! You can use fresh or frozen if you’re like me and load up your freezer with extras!
  • Brown Sugar – You’ll need this both for the filling and topping. Brown sugar has a lovely molasses, rich flavor that compliments the mild tartness of the loquats.
  • Cornstarch – Since loquats have a good amount of natural pectin you only need a touch of this to help get rid of any excess liquid. (That natural pectin is also why they make such great simple loquat jam!)
  • Cinnamon – Just a bit for a little warmth in the filling.
  • Flour – Simple all purpose does the trick!
  • Baking powder – This gives the cobbler topping a pleasant rise, which leads to the cake like texture underneath the crunchy top.
  • Salt – Just a pinch to enhance the topping.
  • Egg – This is a binding agent and provides texture in your cobbler topping.
  • Butter – butter is flavor and fat, both of which are necessary for a successful cobbler topping.
  • Almonds – I think almonds and loquats are a natural flavor combination, and they have a pleasant crunch that makes every bite better.

All common pantry staples, coming together in a delicious loquat dessert. Once you’ve made this cobbler topping, I’m pretty sure it’ll become one of your favorite methods to making cobbler!

How to make it

If you’re a loquat veteren, you know that prepping a loquat can be the most tedious part of working with them. Once you get past that (it goes faster when you find your rhythm), the cobbler takes just minutes to toss together, and goes for a quick 35 minute bake. Then you’re on your way to a scoop of cobbler bliss.

first a loquat with the thin interior pith being peeled away, then the skin being peeled off, next chopped loquats with brown sugar in a white pie plate, then a bowl of flour mixed with eggs, then the flour mixture as a crumb like mixture, and finally the crumb like mixture on top of the pie plate with almonds and melted butter on top.

If you’re new to loquats, they take a bit of prep before you get chopping. It can take some time, but compared to many stone fruits they’re easy to break down. Follow my tips and you’ll get through them easily.

  1. Preheat your oven to 375°F. Slice your loquats in half and discard the seeds. If it didn’t come off with the seeds, peel off the thin white pith or skin that’s beneath the seeds.
  2. Next peel off the skins, these remove easily by hand, simply pinch the stem end (brown, where it attached to the tree) and peel that back, the skin will come off in strips with it.
  3. Chop the prepped loquats and toss them in a bowl with 1/2 cup of brown sugar, cornstarch, and cinnamon. Pour those into a pie plate or baking dish. I use a 9 inch pie plate, or an 8×8 baking dish. You can even use a 9 inch cake pan in a pinch!
  4. In a separate bowl whisk together the flour, remaining brown sugar, baking powder, and salt. Lightly beat the egg and pour it into the flour mixture.
  5. Using your fingers or a fork, work the egg into the flour until it forms a crumb like texture. Try to make sure theirs no streaks of egg so that you have an even texture in the baked topping.
  6. Add the topping to the top of the loquats, spreading evenly. Top with slivered almonds, then pour the melted butter over the top. Again try to pour it so it covers most of the flour/crumb mixture for even baking and texture. That being said, don’t stress if you miss a few small spots, it’ll be fine!
  7. Bake in your preheated oven for 35 minutes, or until the top is browned and crispy. Allow to cool for at least 20 minutes, then serve!
  8. Once cooled, cover tightly and store at room temperature for up to 3 days.

Pro Tips

  • If using frozen loquats, add an extra tablespoon of cornstarch to account for any extra moisture. If you’re using particularly ripe loquats (very soft to the touch), you may also need extra cornstarch as the natural pectin declines as they ripen.
  • Slide a baking sheet or a large sheet of foil on the rack under the dish to prevent any bubbling juices from spilling onto the bottom of your oven and burning.
a white pie plate with loquat cobbler baked in it on a wooden table with a white dish towel and sliced raw loquats

FAQ’S

Can I use white sugar?

Sure. I like the flavor of brown, but white sugar will work all the same.

Can I skip the almonds or substitute another nut?

Of course! I think pecans would be a lovely choice.

Can I freeze this?

You can freeze it. Simply allow to cool completely then cover tightly and place in the freezer for up to 1 month. Then return to a 375°F oven for 20 to 30 minutes, or until hot throughout.

You can also freeze prior to baking. Assemble completely, then place in the freezer , tightly covered for up to 3 months. When ready to bake, place in a 375°F for 45 to 50 minutes, or until hot throughout and browned.

a small gold rimmed white plate with a scoop of loquat cobbler on top in front of the pie plate with the rest of the cobbler in it.

Eat & Enjoy

Delicious, gooey loquat cobbler topped with crisp but cake-like cobbler topping is waiting, what you are waiting for? Get baking! It’s fantastic topped with fresh whipped cream or a scoop of vanilla ice cream, especially if you eat it warm. All the unique flavor of the loquats shines through with a nice sweetness that makes it ideal for a spring dessert. Add this to your loquat recipe collection and enjoy! If you’re looking for more loquat recipes, don’t forget to check out my Loquat Jam! Until next time, Happy Eating!

If you liked this recipe, check out these other recipes:

a white pie plate with baked loquat cobbler with a white towel beside it
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Loquat Cobbler

A simple fresh loquat cobbler that highlights their bright, sweet flavor as a gooey baked filling with a delicious crisp cobbler topping.
Course Dessert
Cuisine American
Keyword baked goods, cobbler, fruit dessert, loquat
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8
Calories 313kcal
Author Mikayla M

Ingredients

  • 3 cups diced loquats about 2 to 2.5 lbs fresh loquats before seeding.
  • 7 ounces brown sugar, divided about 1 1/2 cups
  • 1 tablespoon cornstarch
  • 1/2 teaspoon cinnamon
  • 4.5 ounces all purpose flour 1 cup
  • 1 teaspoon baking powder
  • pinch salt
  • 1 large egg, lightly beaten
  • 1/4 cup slivered almonds
  • 4 ounces unsalted butter, melted 1/2 cup or 1 stick

Instructions

  • Preheat your oven to 375°F. Then begin prepping your loquats by slicing them in half, removing the seeds the thin white skin beneath them, as well as the skins. Chop and place in a bowl.
  • Add 2 ounces (or 1/2 cup) of brown sugar to the chopped loquats with the cornstarch and cinnamon and stir until well coated and thoroughly combined. Pour into a pie plate or 8×8 baking dish.
  • Combine remaining brown sugar, flour, salt, and baking powder in a bowl and whisk to combine.
  • Beat one egg and pour it into the flour mixture. Being working the egg into the flour mixture with your hands or a fork until the resemble coarse crumbs.
  • Spread flour mixture over the loquats as evenly as possible. Top with slivered almonds and then pour melted butter evenly over the entire topping.
  • Bake for 35 minutes or until golden brown and crisp. Allow to cool for 20 minutes then serve.
  • Cool completely and cover, then store at room temperature for 3 days.

Nutrition

Calories: 313kcal | Carbohydrates: 45g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 19mg | Potassium: 282mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1242IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

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Bacon Onion Jam Burgers https://www.theflourhandprint.com/bacon-onion-jam-burgers/ https://www.theflourhandprint.com/bacon-onion-jam-burgers/#comments Thu, 28 May 2020 06:00:43 +0000 https://www.theflourhandprint.com/?p=13010 This page contains affiliate links. For more information please read my Disclosure Policy. Stop wondering what to do with that half empty jar of bacon jam in the fridge, instead make these Bacon Onion Jam Burgers and wish you had more jars in the cupboard. Juicy seared burgers topped with sharp white cheddar and a […]

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Stop wondering what to do with that half empty jar of bacon jam in the fridge, instead make these Bacon Onion Jam Burgers and wish you had more jars in the cupboard. Juicy seared burgers topped with sharp white cheddar and a gooey bacon jam will make your mouth happy with every bite.

a bacon jam burger on parchment paper sitting on top of a wooden cutting board

Bacon onion jam is the stuff a foodie’s dreams are made of, at least for this foodie. It’s gooey, savory, a little sweet and loaded with caramelized onions and bacon. How could it NOT taste good on a burger?

While there are many, many bacon jams available to purchase through gourmet makers, (even get it on Amazon), I of course always recommend you make it from scratch. It’s a heck of a lot easier than you think, and I already have the perfect Maple Bacon Onion Jam recipe ready for you. While that’s getting all jammy and delicious on the stove, you’ll have the perfect amount of time to prep burgers to smother with it. It’s okay to drool.

The Perfect Burger PAtty

You can go to 5 different chefs and they may each tell you something entirely different about what makes the best burger patty. Season the mixture, only season the surface, go with ground chuck, no go with a blend of blah blah.

Here’s the deal, I’ve eaten a LOT of burgers. I can accurately dub myself a burger snob. From classic ground chuck, to a sirloin brisket blend, each have their merits. Maybe your reading this saying, hey lady, I have the package of generic ground beef in my fridge. That’s fine too.

If there’s one thing I want to emphasize when aiming for a good burger, it’s don’t shy away from the fat! If you’re going to eat beef, let the fat do it’s job and go for a 80/20 ratio, no leaner.

If however you’re intrigued by the thought of gourmet burger blends and grinding your own meat (it really is fun), check out this blog post, she shares tons of tips and options for you.

Ingredients

I’m not gonna sit here and tell you I don’t love a good gourmet burger with unique hand crafted toppings. BUT, a good burger doesn’t have to be complicated! When you’re making Bacon Jam Burgers, it’s best to let the burger and the jam shine.

a wooden cutting board with four burger patties, white cheddar cheese, spinach, salt, pepper, and a jar of bacon jam
  • Burger Patties – As previously discussed, a high fat blend of burger meat, shaped into 4.5 to 5 ounce patties is preferred.
  • Bacon Jam – I like to heap a few tablespoons on each burger. If you’re making your own, my maple bacon onion jam will easily top 10 burgers. If you’re cooking less burgers than that, good news, you have extra to make bacon jam crostini, or you know, to eat with a spoon.
  • Buns – I like to experiment and make my own, but you can do you here. A sturdy, brioche bun is always a favorite when in doubt. (This is one of my favorite burger bun recipes, I usually double it!)
  • Mayonnaise – I’m not a fan of dry buns for a burger. Mayo provides a little moisture, a little richness, without overwhelming or detracting from the other flavors.
  • Sharp White Cheddar Cheese – This one I stand firmly behind. Every time I tested these I tried a different cheese and it really needs to be a strong, big flavored cheese to matter on a bacon onion jam burger. If not, you won’t taste it and that’s not a happy thing.
  • Dark Leafy Greens – In different tests we tried arugula and spinach, and both are good. My husband detests arugula, but I think the peppery bite is fantastic. Spinach is milder, but still retains enough body and crispness to enhance the overall bite of your burger.
  • Salt & Pepper – Because you’ve gotta season those patties!

Not complicated am I right? If you’re making your own bacon onion jam, hop on over to the recipe here and add those ingredients to your shopping list as well.

Let’s Make Burgers!

First things first, have the bacon jam ready! The overall time it takes to make the burgers themselves is pretty quick, so if you’re making homemade jam, definitely do that first. Once you’re jam is in the final 15 to 20 minutes, you’re good to start prepping and cooking your burgers.

a bacon jam burger on a parchment square with french fries on a white wooden table
  1. Take a moment to prep your ingredients. Shred or slice your cheese, have burger buns sliced and nearby, and your greens washed. Form your patties to about 1 inch thick, pressing a little thinner in the center (reduces the risk of shrinking), and stand by with seasoning.
  2. Heat a griddle, heavy bottomed pan, or cast iron skillet over medium heat. Since you’re using 20% fat burgers, there’s no need for oil.
  3. When you pan is hot (and I mean hot), toss your buns into the pan cut side down to give them a quick toast. If you’re using a smaller pan, you can do this in your toaster or a toaster oven too. This takes me about 2 to 3 minutes.
  4. Season each burger patty with about 1/4 teaspoon each of salt and pepper. (keep in mind that bacon jam will have it’s own salt.)
  5. Place the burgers down on the hot griddle or pan and don’t move it again for 5 minutes. If you bacon jam is cold from the fridge, I’d recommend heating it up, either in a saucepan over gentle heat or a quick jolt in the microwave.
  6. Once browned on the first side, flip the burgers. Let cook on the other side for an additional 5 minutes.
  7. In the last 3 minutes of cook time, place on the cheese. Cover with a lid or foil to trap in the steam and create gooey, melty cheese.
  8. Spread your burger buns with mayo and layer the bottom bun with a handful of greens.
  9. When burgers are cooked, slide them on top of the greens and dollop a few tablespoons of bacon jam on top. close with the top bun and serve immediately!

Pro Tip 1: I cook our burgers to a medium temp, which is about 5 minutes per side. For medium rare, shave that down to 4, for medium well up it to 6, and for well done, 7.

Pro Tip 2: Don’t have a griddle? (Get one!) You can use a pan, or grill your burgers on the bbq as well. I find that griddles or cast iron skillets create the best texture on the burgers, and keep them juiciest.

There you have it, perfectly juicy, jam topped burgers that you’ll wish you made more of. Good thing they’re easy to make right? Serve it up with some homemade double fried french fries, easy oven roasted potatoes, or even a tomato spinach salad to make yourself feel a bit better about getting your grub on.

a burger with bacon onion jam next to french fries, fresh spinach, a small bowl of mayo and a small bowl of salt on a wooden cutting board

FAQ’S

Can I use ground chicken or turkey?

OF COURSE! Please do, I think they’d be delicious. Be sure to cook them to the appropriate temperatures for food safety.

Do these reheat well?

In full truth when I cook burgers I often throw an extra one on the griddle for my husbands lunch the next day. Is it just as good? I think he’d say no. Burgers are best eaten fresh, but there’s no harm in reheating extras the next day so long as they’re stored in the fridge in a sealed container once cool.

Can I use a different cheese?

You can, I simply recommend choosing one with a strong flavor. Jack, medium and mild cheddars, provolone hardly added any flavor to this burger. Go sharp!

Eat & Enjoy

Whether you’re a burger aficionado, a fan of classic burgers, or just looking to use some bacon jam you got in a gift basket, I think this burger will do the trick for you. Bacon and onions are a classic burger topping after all, but cooked down into a jam takes this burger straight into the gourmet league. I hope you enjoy, and until next time, Happy Eating!

If you like this burger recipe, check out these other burger and sandwich recipes:

a wooden cutting board with a bacon onion jam burger, fries, a bowl of mayo and fresh spinach
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Bacon Onion Jam Burger

A delicious juicy burger topped with a sweet and savory bacon onion jam and sharp white cheddar cheese.
Course dinner
Cuisine American
Keyword bacon, beef, burger
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 4
Calories 877kcal
Author Mikayla M

Ingredients

  • 20 ounces ground beef
  • 4 burger buns
  • 3/4 cups bacon onion jam
  • 4 ounces sharp white cheddar cheese
  • 1 cup leafy greens (arugula or spinach)
  • 1/4 cup mayonnaise
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions

  • If making your own bacon onion jam, do that first. (See note below)
  • Shape your ground beef into 4 patties, about 1 inch thick, making them slightly thinner toward the middle to prevent shrinking.
  • Heat a griddle or cast iron pan over medium heat. Meanwhile, slice cheese, slice buns, and get other ingredients ready.
  • When griddle is hot, place on buns to toast for 2 to 3 minutes*. Season the burgers with 1/4 teaspoon each of salt and pepper.
  • Place burgers on hot griddle and let cook, without moving for 5 minutes. Meanwhile if your bacon jam isn't warm, heat gently in a sauce pan or microwave until warm.
  • Flip burgers and cook for an additional 5 minutes*. In the last three minutes, place the cheese on top of the burgers and cover with a lid or tent with foil to let the cheese melt.
  • While your burgers finish cooking, spread 1 tablespoon of mayonnaise on each burger bun and layer the bottom buns with greens.
  • When burgers are done, place on top of the leafy greens. Spoon two to three tablespoons of bacon jam on each burger and top with bun.
  • Serve immediately.

Notes

If you’d like to make your own bacon jam for the burgers, please see this recipe

*You can also toast the buns in a toaster or toaster oven. 
*5 minutes per side is for a medium burger. For medium rare reduce to 4 minutes per side, for medium well increase to 6, and for well done, to 7 per side. 
 

Nutrition

Calories: 877kcal | Carbohydrates: 23g | Protein: 42g | Fat: 67g | Saturated Fat: 25g | Cholesterol: 166mg | Sodium: 1453mg | Potassium: 570mg | Fiber: 1g | Sugar: 3g | Vitamin A: 414IU | Vitamin C: 3mg | Calcium: 304mg | Iron: 5mg

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One Pot Chicken Marsala https://www.theflourhandprint.com/one-pot-chicken-marsala/ https://www.theflourhandprint.com/one-pot-chicken-marsala/#respond Mon, 25 May 2020 05:19:46 +0000 https://www.theflourhandprint.com/?p=12998 This page contains affiliate links. For more information please read my Disclosure Policy. This easy, one pot chicken marsala is made in less than 30 minutes, prep included! Whip up this easy dinner and enjoy rich mushroom marsala cream sauce on top of seared, juicy chicken. It’s a meal your family or guests would happily […]

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This easy, one pot chicken marsala is made in less than 30 minutes, prep included! Whip up this easy dinner and enjoy rich mushroom marsala cream sauce on top of seared, juicy chicken. It’s a meal your family or guests would happily enjoy!

a white plate with chicken marsala, broccoli, and egg noodles on a brown napkin

If there’s one trick I’ve learned for making a weeknight dinner exciting, it’s to include a luscious, flavorful sauce. It can jazz up the simplest ingredients, even the humble chicken breast. 

In just one pan, with common, easy to find ingredients, this chicken marsala recipe takes 2 chicken breasts and feeds at least 4. Caramelized mushrooms, garlic, and marsala wine build a beautiful flavor profile for a sauce that’s finished with all the good things, butter and cream. The result? A lick-the-spoon-clean chicken dinner that will take you only 30 minutes to get on the table.

What is Marsala Wine?

Marsala wine is a fortified, sweet wine that originated in Sicily. Fortified means that a distilled spirit has been added to the wine, in the case of Marsala, often brandy or a spirit made from a neutral grape. It can be marketed as sweet or dry (it tends to be sweet anyway), and is most commonly used to make delicious sauces.

The authentic stuff is fantastic if you can get your hands on it, but your supermarket marsala works perfectly in this recipe!

Ingredients

This version of creamy chicken marsala uses heavy cream and cornstarch for a quick and fool proof thickening method rather than flour, I think you’ll find the ingredients easy to find, and they come together in a truly lovely way.

A white granite table with a bowl of butter, a bowl of oil, a bowl of cornstarch, a bowl of mushrooms, a plate of chicken, and three carafes containing chicken stock, marsala wine, and heavy cream
  • 2 chicken breasts – I use full size chicken breasts, you can also use 4 chicken cutlets.
  • Button or baby bella mushrooms – I really recommend brown mushrooms for this!
  • Garlic – Fresh garlic or prepared jarred garlic here, I would not substitute garlic powder.
  • Marsala Wine – Can’t make chicken marsala without it!
  • Chicken stock – You can also use vegetable stock if you don’t have chicken.
  • Unsalted butter – This is important for flavor!
  • Oil – The combination of oil and butter builds flavor but also allows the chicken to brown effectively.
  • Salt & Pepper – Because we’re cooking!
  • Heavy Cream – Cream, rather than relying on flour and butter, means a guaranteed creamy sauce.
  • Cornstarch – This is the secret trick for a quick, flavorful sauce that works every time.
  • Water – Just a touch to activate the cornstarch.

PRO TIP: Cornstarch is thickener made from corn. Mix it with cool water to make a slurry, then whisk into a hot liquid, to create a glossy, creamy sauce in just moments. It doesn’t affect flavor, and it’s fairly foolproof!

How to Make One Pot Chicken Marsala

This recipe is designed to yield plenty of extra, creamy marsala sauce. We all know that’s the best part! Be sure to have a pot of pasta, rice, or a nice loaf of bread on hand to soak up all the extra goodness. You can easily serve 4 with this, or double it and feed more!

a pan of caramelized mushrooms beside an image of browned chicken on a wire rack and finally a pot of finished chicken marsala in a thick sauce

The real secret to making this in 30 minutes or less? Taking a few minutes to first prepare your ingredients.

  • Pull your chicken out of the fridge before you do anything else, the closer it comes to room temperature, the more evenly it will cook.
  • Prep ALL of your ingredients before you begin cooking. Slice your chicken and mushrooms, mince your garlic, and have your other ingredients measured and ready. Those first 10 minutes of prep time are the secret to a successful 30 minute meal!

When you’re ready to cook…

  1. Heat a large, rimmed skillet over medium heat. When hot add in a tablespoon each of oil and butter.
  2. When butter is melted, add in your mushrooms with a ¼ tsp of salt. Let caramelize, stirring occasionally, about 3 to 4 minutes. 
  3. Meanwhile, season your chicken with 1 teaspoon of salt, and 1/2 teaspoon of pepper (that’s total, not each).
  4. Remove your mushrooms from the pan once caramelized and turn up the heat to medium high, adding the next tablespoon of butter and oil.
  5. When butter is melted again, add your chicken to the pan, let it brown completely on each side. Don’t move it for a few minutes to ensure a good sear. This usually takes about 3 to 4 minutes per side.
  6. Remove the chicken to a wire rack set over a paper towel (keeps the crusty edges crusty), and turn the heat down to low. Add your garlic and stir for 30 seconds or until fragrant.
  7. Slowly pour in the marsala wine, scraping the bottom of the pan to release the browned bits (flavor). Next add in the stock, and return the heat to medium. Bring it all to a simmer.
  8. Once bubbling, let it cook for 2 to 3 minutes, then slowly begin adding in the cream while whisking. Next add in the final tablespoon of butter and stir until melted. Taste it now, add more salt if needed.
  9. Whisk together the cornstarch and water to make a slurry. Then begin pouring it in slowly to the sauce, whisking constantly. The sauce should thicken quickly, keep stirring.
  10. When thickened return mushrooms and chicken to pan and cook until everything is hot. Serve immediately!

Pro Tips:

  • Wiping mushrooms clean with a damp paper towel, rather than washing them under water, will prevent them from retaining excess water. You’ll get better, quicker caramelization.
  • Taste as you go! Taste a mushroom once they’re caramelized and add a dash more salt if you want it. Taste the marsala sauce before you add the cornstarch and adjust seasoning as needed. 
  • Be sure to whisk constantly and add your cream and cornstarch slurry in slowly. This helps the sauce become creamy without lumps, and ensures your sauce won’t break.
A cooked chicken breast in creamy mushroom marsala sauce on a white plate with egg noodles and broccoli

FAQ’S

Can I pound the chicken flat instead of slicing it?

Absolutely. You can either slice in half, pound to about ½ inch thick, or use thin chicken cutlets that are prepped for you. I found that slicing an average chicken breast in half gave me the right thickness for it to cook through, without over or undercooking.

Can I leave out the cream?

The cream plays an essential role in mellowing out the intensity of the wine for a pleasant rounded flavor. If you need to leave it out, increase the chicken stock to 1 cup, and use 1 tablespoon of cornstarch with half a tablespoon of water to thicken it properly.

Can this be used for pork cutlets?

Sure! I think that’d be delicious.

Can I freeze it?

Yes. Let it cool to room temperature then store in a freezer safe container for up to 3 months. Allow to thaw in the fridge, then reheat in a pan or the microwave to enjoy later.

A white plate with a brown linen napkin, a chicken breast with marsala sauce over pasta and broccoli on the plate with one bite cut off.

Eat & EnJoy

This has pretty instantly become a family favorite in my house. It’s so easy and satisfying. I promise you won’t be missing pricey chicken marsala from a restaurant. I hope you have fun making it, and as always Happy Eating!

Looking for more easy dinner ideas? Check out these recipes!

A big pot of chicken in a creamy mushroom marsala sauce
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One Pot Chicken Marsala

Perfectly cooked chicken in a creamy mushroom marsala sauce that comes together in one pot and 30 minutes.
Course dinner
Cuisine American
Keyword chicken, dinner, main dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 491kcal
Author Mikayla M

Ingredients

  • 2 large chicken breasts or 4 chicken cutlets
  • 3 cup mushrooms, sliced 12 small mushrooms
  • 4 cloves garlic, minced
  • 12 ounces marsala wine 1 1/2 cups
  • 2/3 cup chicken stock
  • 3 tbs butter divided
  • 2 tbs oil divided
  • 2 ounces heavy cream 1/4 cup
  • 1 1/4 tsp salt
  • 1/2 tsp pepper
  • 2 tsp cornstarch
  • 1 tsp cold water

Instructions

  • Slice your chicken breasts in half and set aside. Wash and slice your mushrooms and set aside. Mince garlic and assemble remaining ingredients.
  • Heat a large, rimmed skillet over medium heat. When hot add in a tablespoon each of oil and butter. When butter is melted, add in your mushrooms with a ¼ tsp of salt. Let caramelize, stirring occasionally, about 3 to 4 minutes.
  • Season your sliced chicken with 1 tsp of salt and a ½ tsp of pepper.
  • Once golden, remove mushrooms to a bowl. Turn heat to medium high and add another tablespoon each of oil and butter.
  • When the butter is melted, add chicken to the pan and sear on each side, until golden brown. About 3-4 minutes per side.
  • Remove chicken and turn heat to low. Add garlic and stir until fragrant, about 30 seconds.
  • Slowly pour in Marsala wine, scraping the brown bits from the bottom of the pan. When all the wine is added, add the chicken stock and bring to a simmer over medium heat. Once bubbling, let cook for 2 to 3 minutes.
  • Slowly, while stirring, add in the heavy cream and final tablespoon of butter until completely combined. Taste and adjust salt if desired.
  • Whisk together two teaspoons of cornstarch with one teaspoon of cool water until smooth. Slowly add the slurry into the pan while stirring.
  • When sauce is thickening, return mushrooms and chicken to the pan, coating them with sauce and mushrooms until everything is hot.
    A big pot of chicken in a creamy mushroom marsala sauce
  • Serve immediately with a generous serving of sauce.

Nutrition

Calories: 491kcal | Carbohydrates: 18g | Protein: 28g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 116mg | Sodium: 1008mg | Potassium: 790mg | Fiber: 1g | Sugar: 9g | Vitamin A: 508IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg

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Homemade Spaghetti Sauce Recipe https://www.theflourhandprint.com/homemade-spaghetti-sauce-recipe/ https://www.theflourhandprint.com/homemade-spaghetti-sauce-recipe/#comments Wed, 20 May 2020 15:08:51 +0000 https://www.theflourhandprint.com/?p=12103 This page contains affiliate links. For more information please read my Disclosure Policy. This easy to prepare homemade spaghetti sauce recipe will replace that jar in your cupboard for good. Making homemade meat sauce is a simple, delicious way to stretch pantry staples like canned tomatoes and a pound of ground beef into many meals. […]

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This easy to prepare homemade spaghetti sauce recipe will replace that jar in your cupboard for good. Making homemade meat sauce is a simple, delicious way to stretch pantry staples like canned tomatoes and a pound of ground beef into many meals. Saucy, flavorful, versatile and a great freezer sauce!

a bowl of pasta with meat tomato sauce in a white bowl

I am SO happy to have this recipe finally back up on the blog. This was actually one of my very first recipes I ever shared so many years ago…and let’s just say you could tell I was a newbie at that point. Now that I can do this recipe justice, I figured it was just about time to get it back up. Especially since cooking with canned goods has become such a issue for so many during this period of quarantine.

Truthfully, I’ve been making this homemade spaghetti meat sauce…well forever. It was one of the first recipes I ever learned, courtesy of the spaghetti sauce master, my mom. While years have changed the way I make this slightly, the sauce is as good as ever, and I finally got around to writing it down to share.

Cooking with Cans

If you’re a returning reader, you know my approach to food is made from scratch whenever possible and sensible. In no way does this exclude canned foods! While fresh produce is always delicious, canned ingredients make our kitchens flexible, varied, and frankly often cheaper.

Before you go for the cheapest of canned tomatoes though, let me chat at you another second. When choosing your canned goods, it’s always ideal to choose quality whenever possible.

  • Look at the ingredient list. Tomatoes should say…Tomatoes. While many canned tomatoes will list citric acid (a preservative) and salt, always double check that what you’re purchasing is what you think it is. Tomato puree made from tomato paste and water has a different flavor that straight up pureed tomatoes.
  • Buy unseasoned when you can. I buy everything without seasoning, down to unsalted butter. A key to from scratch cooking is holding the power to season in your hand, literally.
  • Improvise! I’ve often opted for blitzing whole canned tomatoes in the blender to make puree when a decent puree wasn’t available to me.

Even though a better quality canned good can be more expensive, canned tomatoes are still cheaper than buying the equivalent fresh in most instances. With these simple tips you can be guaranteed a flavorful homemade spaghetti sauce from scratch, made with just pantry staples and a few common ingredients.

Ingredients

As promised, the ingredients you’ll need here are either found in your pantry, or are common enough I think you’ll likely have them on hand.

A bowl of ground beef, an onion, a bowl of olives, a bowl of dried herbs, a bowl of salt, and several cans of tomato sauce on a white wooden table
  • Ground Beef – I almost always make spaghetti sauce with ground beef, but you can also use ground turkey, chicken, or pork here if that’s your preference.
  • Tomato Puree – two large cans of good puree, or whatever alternate (puree whole, diced, or crushed tomatoes), to equal a full 56 ounces.
  • Tomato Paste – Just a teeny can of this one!
  • Black Olives – A whole can, sliced.
  • Onion – I prefer yellow, my mom prefers red, you go with your favorite and it will be just perfect.
  • Garlic – Fresh garlic, chopped or pressed finely.
  • Sugar – This is the ‘secret’ ingredient that seriously transforms your sauce. I now prefer mine a little less sweet than I grew up making it, so there’s some flexibility here.
  • Bay leaves – Having dried bay leaves on hand can add a fabulous herbal note to many dishes, this included.
  • Dried Basil – One of the key herb flavors.
  • Dried Oregano – If there’s one herb you really need for this, it’s this one.
  • Garlic Powder – Another layer of garlic will make your mouth happy.
  • Salt & Pepper – Because we’re cooking of course!
  • Mushrooms – I’m tacking this on the ingredient list last because I pretty much never add them, but this sauce always had them when I was a kid. If you like mushrooms, feel free to add between 1/2 to 1 cup.

Here’s the truth of this recipe, I make it just slightly different than my mom does, and she made it just slightly different than she was taught. Heck, she doesn’t even measure! To make this spaghetti meat sauce as good as possible, it is KEY that you taste and are willing to adjust flavors.

Different cans, different brands of herbs, the age of your spices, all those things can and will affect flavor. Sometimes I need a dash more garlic, sometimes a touch more sugar.

Pro Tip: This is a GREAT recipe for sneaking in some extra veg for your kiddos (I do!). Add one of these and your kids will never know!

  • 1 cup finely shredded carrot or zucchini (just grate it very finely right into the pot!)
  • 1/2 cup roasted red pepper, pumpkin or winter squash, pureed first

How to Make Homemade Spaghetti Sauce from Scratch

The hardest part of this whole recipe is just a little chopping and stirring. While this sauce works best when given an hour or more to simmer, this takes ZERO extra effort from you, other than stopping yourself from sneaking tastes as you walk by. To make it even simpler, you can also make it in a slow cooker! Regardless of your method, it makes a hearty portion that will easily feed 12, so suggest freezing half!

a pot of ground beef with onions cooking above a second image of tomato puree being poured into it, above a third image of spices, herbs, and olives being added to it.
  1. To begin, place a large pot that has a lid over medium high heat, lid off. Then dice your onions and mince your garlic, set to the side.
  2. When your pot is hot, add in your ground beef, breaking it into largish chunks and allowing it to caramelize. As your beef begins to brown, give add in your onions and stir. Keep stirring every minute or two to allow the onions to soften, for about 3 to 4 minutes. If using mushrooms, add them at this point to allow a bit of caramelizing as well.
  3. Reduce the heat to medium low. Add your garlic, quickly stir and cook for 30 seconds or until fragrant, then add your tomato puree. Stir to incorporate.
  4. Now add everything else, the pasta, herbs, salt, pepper, sugar, garlic powder, tomato puree, and olives. Stir to combine. If you’re adding a veggie like carrot, do that now.
  5. Let the mixture come to a bubble. I say bubble not boil because tomato sauce tends to spit and pop violently when hot, not boil traditionally.
  6. Cover, reduce heat to lowest setting, and let cook at least 30 minutes, up to as long as you like, stirring every 20 minutes or so. I generally like to give the sauce 2 hours total, it gets better as it simmers!
  7. After the 30 minute mark, TASTE YOUR SAUCE! You may need to add additional sugar or salt, and sometimes I like a touch more garlic, at this point. Then serve or allow to continue to cook.

Want to use a slow cooker instead? It’s easy! Simply brown your meat, onions, garlic, and mushrooms if using in a large pan on the stove, then dump it into your slow cooker with everything else. Stir to combine and set on low for as long as you like, all day is fine!

Pro Tip: If you’re using a leaner ground meat, like chicken or turkey, add a tablespoon or two of oil to prevent scorching and sticking.

a large bowl of spaghetti sauce on a white wooden table with a red and white checked napkin beside parsley and Parmesan cheese.

When you’re ready to eat, cook up some spaghetti noodles in well salted water (this makes such a big difference in the way a pasta dish can taste!

Then serve up your noodles with a generous helping of sauce. Make it as saucy, or not saucy as you like! I like to sprinkle on grated Parmesan and fresh parsley when I have it and serve it with some bread like Asiago Bread or Garlic Rolls.

After dinner, when you’re ready to store any extra, I prefer to store it separately from the any leftover cooked pasta. To freeze the sauce, simply transfer desired amount into a freezer safe container and allow to cool completely. Then cover and pop it in the freezer for up to 6 months.

For my family of 3 (really 2 1/2, since one of us is less than 2 years old), we get two dinners and a lunch, plus another 2 dinners and a lunch out of the half we freeze. It’s so easy to get dinner on the table knowing I have some in the freezer. Go ahead and double to batch if it suits you! To thaw, simply place the frozen sauce in a pot, cover and cook on low, stirring occasionally until thaw and hot, then serve over fresh pasta!

a metal ladle pouring spaghetti sauce over a bowl of cooked spaghetti noodles.

FAQ’s

I like a chunkier tomato in my pasta sauce, can I use crushed or diced tomatoes?

Crushed tomatoes are the easiest replacement, as they contain enough liquid to keep the recipe working the same way. You can use diced, but you may need to add a can of puree anyway.

Can you taste the hidden veggies if you add them?

You will get a little sweetness from pureed squash (that’s why I only add 1/2 cup). Carrot and zucchini basically disappear into the sauce, and red pepper can add a little flavor, but it’s a yummy, roasty pepper sweetness flavor, so don’t let that stop you!

What’s the difference between spaghetti sauce and marinara?

Marinara is traditionally a very simple (often uncooked) tomato sauce with limited additional ingredients. Spaghetti sauce is an sweeter, deeper tomato based sauce that often contains other veggies and meat, and benefits from a slow simmer for flavor. Technically, the meat sauce used for spaghetti noodles isn’t called spaghetti sauce at all, but bolognese. However, since this is a totally Americanized recipe, I’m calling it Spaghetti sauce like my momma taught me.

a white bowl with spaghetti noodles and meat sauce with fresh parmesan and parsley on top, beside a red and white checked napkin

Eat & enjoy

I am super glad to have this pantry staple recipe back on the blog for your year-round enjoyment. Please have fun making it, remember to taste and adjust as needed. Soon you’ll be making this sauce every few months like myself and I think you’ll find your own perfect flavor profile for homemade spaghetti sauce. Until next time, Happy Eating!

Enjoy these other dinner recipes!

a white bowl of spaghetti noodles tossed with red sauce on a white wooden table
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Homemade Spaghetti Sauce Recipe

A flavorful, rich tomato meat sauce that uses canned tomatoes and pantry staples to build a hearty pasta sauce the entire family can enjoy.
Course dinner, entree, Main Course
Cuisine American
Keyword dinner, easy dinner, pasta, pasta sauce, tomato
Prep Time 15 minutes
Cook Time 2 hours
Servings 12
Calories 223kcal
Author Mikayla M

Ingredients

  • 1 lb ground beef
  • 56 ounces tomato puree
  • 6 ounces tomato paste
  • 1 medium onion, diced 1 cup
  • 3 cloves garlic, minced 1 tbs
  • 14 ounces black olives drained and sliced
  • 2 bay leaves
  • 2 tbs white sugar up to 4 tbs*
  • 1 tbs garlic powder
  • 1 tbs dried oregano
  • 1 tbs dried basil
  • 1 tbs salt to taste*
  • 1 tsp pepper
  • 1/2 cup mushrooms optional

Instructions

  • Place a large pot over medium high heat while you dice your onions and mince your garlic.
  • Add your beef to the pot when hot, breaking it into large chunks and allowing it to brown. When it begins to caramelize, add in your onions, mushrooms if using, and a teaspoon or so of salt.
  • Cook, stirring every minute or so for about 4 minutes, or until onions are softened. Turn heat down to medium low and add your garlic and stir, cooking until fragrant, about 30 seconds.
  • Pour in your tomato puree and stir to incorporate fully with the meat. Then add remaining ingredients except for 1 teaspoon of salt, stirring until completely incorporated.
  • Bring to a bubble then reduce heat to lowest setting, cover, and let cook for 30 minutes.
  • After 30 minutes, stir the sauce and taste. Add remaining salt if needed. This is also when you can add more sugar if the sauce isn't sweet enough for you, 1 tablespoon at a time.
  • Serve, or allow to continue to simmer (this is ideal, longer the better) for several hours until ready to serve. Stir every 20 to 30 minutes and taste frequently.
  • Store leftover sauce in the fridge for 4 days, or in the freezer for 6 months.

Notes

*Depending on your preferred sweetness, and the natural sweetness in the canned tomatoes you’re using, you may need to add an additional 2 tbs of sugar. Wait until after the sauce has cooked for at least 30 minutes before adding more. 
*Some canned tomato products have more salt than others. I usually add up to 3 tsp, but add less, and taste after the 30 minute mark to see if you need the full amount. 
*Want to add some nutrition? Add 1 cup of finely grated carrots or zucchini when adding the herbs and spices. 

Nutrition

Calories: 223kcal | Carbohydrates: 20g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 1272mg | Potassium: 886mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1021IU | Vitamin C: 18mg | Calcium: 64mg | Iron: 4mg

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Pork Tenderloin Spinach Salad https://www.theflourhandprint.com/pork-tenderloin-spinach-salad/ https://www.theflourhandprint.com/pork-tenderloin-spinach-salad/#comments Fri, 15 May 2020 22:11:56 +0000 https://www.theflourhandprint.com/?p=10475 This page contains affiliate links. For more information please read my Disclosure Policy. Make salad for dinner exciting with this easy pork tenderloin spinach salad. Simple spinach topped with fresh apples, candied pecans, juicy sliced pork tenderloin and drizzled with a maple mustard dressing makes a satisfying, delicious salad for dinner or lunch. Salad is […]

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Make salad for dinner exciting with this easy pork tenderloin spinach salad. Simple spinach topped with fresh apples, candied pecans, juicy sliced pork tenderloin and drizzled with a maple mustard dressing makes a satisfying, delicious salad for dinner or lunch.

a large platter with a pork tenderloin sliced next to a spinach salad topped with dressing, pecans, and apples

Salad is a struggle for me. I know I should eat it, I know they can taste good but for some reason when I contemplate dinner salads are low on the food chain as far as inspiration goes.

Then this salad happened. I officially love salad now. I might make this every week. Yes, it is that good.

PorK Tenderloin VS Pork Loin

One thing of great importance here, this is a pork tenderloin salad, not a pork loin salad. While I actively encourage experimentation and creativity with all recipes, mine or otherwise, the directions I provide work for a pork tenderloin.

  • Pork Tenderloin is a narrow, long cut of pork that averages between 1 to 2 lbs. It’s extremely tender and works great at high heats/fast cooking. When cooked to the proper temperature, it’s juicy and completely delicious.
  • Pork Loin is another beast entirely. Often large, wide roasts with fat caps, a pork loin needs to be cooked slowly at lower temperatures…so not so much a 30 minute salad cut we need here.

If you’re staring in your fridge at a pork loin not a pork tenderloin and swearing under your breath, just check out my Pineapple Pork Loin instead, it’s tasty!!

Ingredients

I find this salad to be incredibly simple. With just a handful of fresh ingredients and a few carefully chosen staples from your pantry, this salad comes together quickly and easily.

a bowl of spinach beside a carafe of yellow dressing, a carafe of water, a bowl of salt and pepper, a container of ginger and of paprika, a bowl of pecans, an apple, and a plate with a pork tenderloin on it
  • Pork Tenderloin – I used a 1 1/4 lb pork tenderloin here.
  • Spinach – You can use baby or regular spinach, you’ll need about 7 cups (not packed).
  • Pecans – Unsalted, plain pecans
  • Apple – I generally use granny smith or pink lady because I prefer a tart apple, feel free to use your apple of choice, thought I recommend something with a good crunch.
  • Maple Mustard Vinaigrette – this is my favorite dressing at the moment, but feel free to use your preferred dressing if you don’t want to make your own. You’ll need maple syrup, apple cider vinegar, whole grain mustard, yellow mustard, and olive oil to make this. Find out how here.
  • Oil – Just a tablespoon or so for your pan.
  • Powdered sugar – This transforms pecans into salty/sweet candied pecans!
  • Ginger – This also goes on the pecans.
  • Paprika – You’ll lovingly rub this on the pork tenderloin!
  • Salt and Pepper – Essential in almost every recipe, this one included.

Every flavor I chose here is designed to compliment. The tangy Maple Mustard Dressing pairs so well with the ginger in the pecans and the paprika on the pork tenderloin. Crisp and tart apple is a refreshing crunch and freshness beside the roasted candied pecans and flavorful dressing. Designing a salad this way ensures that every bite is a satisfying one.

How to Make Pork Tenderloin Spinach Salad

Since we’re roasting a pork tenderloin, there’s some cooking involved with this salad. It’s very simple and easy, and since pork tenderloin cooks beautifully when done fast and hot, this is a perfect 30 minute meal!

  1. First, combine your paprika, 3/4 tsp salt, and pepper in a bowl and give it a quick stir to create a rub. Get your pork tenderloin out and pat it gently dry with a paper towel and then apply the rub generously and thoroughly.
  2. Preheat your oven to 350°F and place a large, oven safe, skillet over medium high heat. Meanwhile, combine the powdered sugar, remaining salt, powdered ginger and water in a small bowl and stir to make a syrup. Pour over the pecans and toss to combine them so they’re all well coated.
  3. When your pan is hot, pour in a tablespoon or so of oil. Place your rubbed pork tenderloin in and allow to sear on each side, roughly 2 to 3 minutes per side (about 8 minutes total).
  4. When your pork is finished searing, remove the pan from the heat and slide the pork tenderloin to the side of the pan. Pour in the coated pecans and spread to create an even layer. Place everything on the middle rack of your oven.
  5. While that cooks for the next 15 minutes, wash and dry your spinach, make your vinaigrette (it’s as easy as combining the ingredients in a jar and shaking), and chop your apple.
  6. Remove the pan from the oven and set the pork tenderloin aside to rest for 5 minutes or so. Transfer the pecans from the hot pan to a wide plate to cool in an even layer. This allows the sugar to harden and get crunchy.
  7. Arrange your salad! Serve it family style on a large platter, or split the salad into 4 portions. Serve with a generous pour of dressing, and some garlic bread rolls!

Pro Tip: Cooking the pork properly is an important component to this salad. Pork should be cooked to the food safe temperature between 145°F and 160°F (medium rare to medium, we prefer about 150 for tenderloin followed by a resting period).

To ensure this happens in the 15 minute oven time, let your pork come closer to room temperature by pulling it out of the fridge 20 minutes or so before you cook, and by properly searing it. Sear over medium high heat in a hot pan.

a white platter piled with spinach and a sliced pork tenderloin with an apple in the background and dressing being poured over the top

FAQ’S

Can I use a different cut of pork?

While I prefer the tenderness of pork tenderloin, a boneless pork chop would substitute just fine.

I can’t/don’t want to make the maple mustard dressing, what can I replace it with?

I recommend any tangy, and slightly sweet dressing. Mustard and maple are both flavors that pair well with pork, so try to pick a dressing that compliments the pork similarly.

Can I use a different green?

Sure, arugula, mustard greens, a mix of baby greens, really any tender leafy green will do.

Can I use pre-candied pecans?

Yes. If you prefer to use pecans that are already candied, please do. The pecans I candy for this recipe are salty and sweet so anything similar (or even a little spicy) will do great.

a small white plate with spinach, pecans, apples, and pork tenderloin on it drizzled with a yellow dressing in front of a carafe of the dressing and a large platter with the same salad.

Eat & Enjoy!

There you have it! A simple 30 minute dinner salad that has a tender cut of pork, a tangy, powerhouse dressing, and the perfect compliment of crisp apples, candied pecans, and fresh leafy greens. Serve with some bread and I think you’ll find this to be a very satisfying meal. Enjoy, and until next time, Happy Eating!

You may also enjoy these salad recipes…

a small white plate with spinach, pecans, apples, and pork tenderloin on it drizzled with a yellow dressing in front of a carafe of the dressing and a large platter with the same salad.
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Pork Tenderloin Spinach Salad

A satisfying, but quick dinner salad with fresh spinach, crisp apples, candied pecans, and a juicy pork tenderloin, all drizzled with a mustard maple dressing.
Course dinner, Lunch
Cuisine American
Keyword dinner, easy lunch, pork, salad
Prep Time 7 minutes
Cook Time 22 minutes
Total Time 29 minutes
Servings 4
Calories 824kcal
Author Mikayla M

Ingredients

  • 1 – 1.5 lb pork tenderloin
  • 7 cups spinach not packed
  • 1 large apple
  • 3/4 cup pecans, unsalted
  • 1 cup maple mustard vinaigrette*
  • 1 1/4 tsp salt divided
  • 3/4 tsp pepper
  • 3/4 tsp paprika
  • 1/4 tsp ground ginger
  • 1.5 tsp water
  • 1 tbs oil

Instructions

  • Preheat your oven to 350°F and place a large, oven safe skillet over medium high heat to get hot.
  • Combine 3/4 tsp of salt, pepper and paprika in a bowl and stir to mix.
  • Pat your pork tenderloin dry and apply the seasoning mixture, rubbing it in generously. Once pan is hot, add the oil, swirl the pan to coat it, and place in your pork tenderloin. Allow to sear on all sides, about 8 minutes total.
  • Meanwhile, combine your ginger, powdered sugar, remaining 1/2 tsp of salt, and water in a small bowl to form a syrup. Add in the pecans and toss to coat completely.
  • When pork is seared, remove from heat and move the tenderloin to the side of the pan. Pour in the coated pecans on the other side, pressing into an even layer. Place in preheated oven for 15 minutes.
  • Wash your spinach, make your dressing (please see recipe notes at bottom), and dice your apple into small cubes.
  • When pork and pecans are finished, remove from oven. Pork should be between 145°F and 160°F. Place on a plate or cutting board to rest for 5 minutes.
  • Transfer the pecans to a plate in a single layer to cool and harden.
  • Arrange spinach on a platter or 4 dinner plates. Top with apples and the candied pecans when they're cool.
  • Slice your pork tenderloin and arrange on salad. Drizzle with a generous serving of dressing and enjoy.

Notes

*To make Maple Mustard Vinaigrette combine 2 Tbs whole grain mustard, 2 Tbs yellow mustard, 2 Tbs Apple cider vinegar, 3 Tbs maple syrup, and 1/3 cup of oil in a jar and shake vigorously. See the vinaigrette recipe for more details. 

Nutrition

Calories: 824kcal | Carbohydrates: 14g | Protein: 62g | Fat: 59g | Saturated Fat: 11g | Cholesterol: 184mg | Sodium: 917mg | Potassium: 1553mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5165IU | Vitamin C: 17mg | Calcium: 85mg | Iron: 5mg

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