Month: October 2021

Best Air Fryer Pork Tenderloin – It Really Is! From Recipeteacher.com

This was a recipe that I had stored February 23rd, 2020. I don’t know what happened, but I never got around to trying it. In fact, I forgot all about it until the other day when I went to the store and bought four pork tenderloins for $12.80. Yes,  the price of pork tenderloin is exciting to me! Here we are, @ 21 months later, and all I have to say is that I am sorry I did not try this sooner!!

This was one of the easiest dinners I’ve made. Definitely something we will come back to on our rotation, So I went over to check out the blog Recipeteacher.com, and it looks like there are several folks who share this blog, but the first one I read about was Jason. I really enjoyed what he had to say, about being a cook who likes to find the most basic ways to cook something, but still getting the “wow” factor. I can get behind that!

The one thing that I changed for this recipe has to do with our Air Fryer. Since ours comes with a spit, I chose not to preheat the air fryer for 5 minutes. As the meat was constantly rotating, there was no need to preheat and it came out perfectly.

Now that I’ve tried this recipe, I will definitely go back there to check out what else they have available. Again, this was so easy, and they results were delicious! Let’s jump right in!

What you’ll need:

  • 1.25-1.75 lbs pork tenderloin
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 1/2 tsp salt
  • 1 tsp ground mustard
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 tbsp olive oil

Instructions

Whisk all dry ingredients together.

Remove any silver skin from pork.

Brush pork with oil on all sides.

Press rub into pork.

Skewer the tenderloin onto the spit. I then rolled the tenderloin around the cutting board just to pick up any little bits of seasoning still lying around.

Place the spit into the air fryer, set it to Air Fry for 20-22 minutes, or until the temperature reaches 145°.

Be sure to rest the tenderloin for 5 minutes before slicing.

All done! Please let me know if you try this recipe, and what you think of it. Would you change anything, add anything? Be sure to head over to Recipeteacher.com and check out their recipes.

My recipe video is at the bottom of this post, along with link to this wonderful recipe. 

Listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party on our NEW platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for October! For the month of October, 2021, anyone who hosts a party with me on TABLE will be entered to WIN the Family Pizza Set! Let’s make great food together!

Link to original: https://recipeteacher.com/best-damn-air-fryer-pork-tenderloin

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Classic Cheesecake, AKA Why You Shouldn’t Go Out For Cheesecake In a Blizzard When 8 Months Pregnant

As I’m sure you have probably guessed, I seem to be on somewhat of a dessert kick lately. I wanted to try a lot of full recipes for all of you, but one of my personal favorite desserts is cheesecake, Thanks to my daughter. That is a pretty funny story…

You see, when I was pregnant with her, I had cravings for three things: White Castle burgers, hot dogs and cheesecake! I know, that sounds really awful, lol. I normally eat pretty healthy, but for some reason during that pregnancy, I just wanted those foods. In fact, I was 8 and 1/2 months pregnant when I really want a cheesecake at 10:30 at night. Her father was leaving to go to work (police overnight shift), and he was running late and said he could not go to the diner about three blocks down the road to pick up the cheesecake. It had snowed already a couple days before. The roads were icy, and right then we had blizzard like conditions. I said okay, waited till he left, and then put boots on my swollen feet, grab my coat and an umbrella, and waddled my way down the icy road in the snow at 10:45 p.m. to go get my cheesecake. 

It took me a while, as I had gained 60 lb and I was pretty big and unbalanced, and am normally clumsy anyway. But I took my time and it had started to snow and it was windy, but I made it. I was so happy, and I opened the door to the diner and it was nice and warm and I waddle in and who do I see there, but a policeman holding a bag with cheesecake in it for me, and he was very annoyed with me!!!

Fortunately, my beautiful daughter survived my cheesecake escapade, here is a photo of her now with a dear friend (she’s the one with the shock of red hair!):

Moving on, I looked high and low for a recipe to try, as my goal is to try recipes from a variety of food bloggers. However, I was super nervous as I had never made a cheesecake before. Well, I made several no-bake cheesecakes, and they were good, but there’s nothing like the lusciousness of a baked cheesecake in my opinion.

As you can see, I kept coming back to Sally over at Sally’s Baking Addiction. The reason was simple. Sally gives the best laid out directions that I have ever seen. I am so bad at reading and following directions, but I really wanted this to turn out right. Sally explains why you need everything in this recipe to really be followed, she doesn’t just say you have to do it this way, she gives very good explanations. For example, having everything a room temperature makes everything blend together much better. The water bath that she recommends to bake the cheesecake in has a reason behind it. So this time, I followed her directions, and I can say that it was worth it! This cheesecake was the creamiest, most delicious I have ever had in my life. You won’t be disappointed, I promise! 

What you’ll need:

For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs (about 10 full sheets of graham crackers)
  • 5 tablespoons melted unsalted butter
  • 1/4 cup sugar

For the Cheesecake:

  • Four 8-ounce blocks full fat cream cheese, softened to room temperature
  • 1 tsp vanilla extract
  • 2 tsp lemon juice
  • 3 large eggs, room temperature
  • Toppings that you like. I made cherry sauce and I will share that recipe very soon.

Instructions

Make sure to put one of your racks to the lower middle position in your oven. Preheat your oven to 350°.

To make the crust: I used my Flex+ Multi-prep to process the graham crackers into crumbs. 

Next, I added the melted butter and the sugar and gave it a quick pulse to combine.

Press the mixture into the bottom of your 9-in Springform pan. I used our meat tenderizer to press down the crumbs evenly, letting some come up the sides just a little bit. Pre-bake the crust for 8 minutes.

When done, remove from the oven and wrap aluminum foil around the outside of the pan. This protects your cheesecake while it’s baking in the water bath, as you will see.

To make the filling: 

I used the Flex+ Multi-prep again to mix the cream cheese and sugar together on medium high speed for about 2 minutes.

Next, I added the sour cream, vanilla extract and lemon juice, mixing until fully combined.

Lower the speed to medium, and add your eggs one at a time. Please note: only mix until the eggs are incorporated. Sally stated that if you over mix, your cheesecake can deflate and crack as it cools. Once my eggs were barely incorporated, I turned off the mixer and finished the rest by folding them in. 

Okay, I forgot to mention you should grab a large roasting pan to prepare a water bath. I grabbed my enameled cast iron pan, and heated up enough water for our purposes.

Pour your cheesecake batter into the springform pan. Place in the roasting pan, and fill around your cheesecake with 1-inch of HOT water.

Bake at 350° for 55 – 70 minutes, or until center is almost set. One thing, I did not pay attention as well as I should have due to my own oven, so the back half of my cheesecake was slightly browned, but this did not affect the taste at least to me. But just keep an eye on that, and if you notice that it is browning, you can cover it with foil halfway through.

Once the cheesecake is done, turn the oven off and open the door just a little bit. Let the cheesecake sit in the water bath while the oven cools down for another hour.

Remove from oven and let cool completely. Once cooled, cover and refrigerate the cheesecake for at least 4 hours, or overnight. I couldn’t wait that long, so I did 4 hours. Seriously, who has that kind of willpower?

Remove the rim from the springform pan. I used the slice and serve to, well, slice and serve the cheesecake! Sally points out that it’s easier to slice if you dip your knife into warm water and clean it between each slice.

I made an easy cherry sauce (recipe coming soon), but you could top your cheesecake with whatever you like, I did top some with melted dark chocolate and that was delicious. It was also really delicious plain. Why yes, I did have three slices! No regrets. 

Did I mention that my daughter HATES cheesecake?? She has never liked it, perhaps because I ate a LOT of it while pregnant with her. More for me, at any rate. lol. Please head over to Sally’s Baking Addiction to check out this amazing recipe, link below. She goes into great detail and I found this to be so very helpful in my first baked cheesecake adventure. I was so happy it did not deflate or crack on the top! Please let me know if you give this a try, and let Sally know, she is so kind and appreciates the feedback.

My recipe video is at the bottom of this post, along with link to this wonderful recipe. 

Listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party on our NEW platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for October! For the month of October, 2021, anyone who hosts a party with me on TABLE will be entered to WIN the Family Pizza Set! Let’s make great food together!

https://sallysbakingaddiction.com/classic-cheesecake/#tasty-recipes-66517-jump-target

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Apple Spice Cake

Today is national dessert day! I thought I would share with you a recipe I found for apple spice cake. I actually saw it on Pampered Chef’s Instagram page, a recipe from Alana over @sleepingmakesmehungry. It looked so delicious, I wanted to give it a try. Plus, it allowed me to give my new Flex+ Multi-prep product a real workout!

I never would have thought to put grated apples in a cake, but this is why I look for new recipes, lol. Let’s jump right in!

What you’ll need:

  • 3 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 3 tsp cinnamon
  • 1 tsp nut
  • 1 tsp ground ginger
  • 1/2 tsp cloves
  • 1/4 tsp allspice
  • 1/3 cup warm milk
  • One cup melted butter
  • Three cups grated apples, preferably Granny Smith
  • 1/2 tbsp vanilla extract
  • Caramel sauce, optional

Here we go!

Preheat your oven to 325° F. Spray your 9-in Springform pan, then line just the bottom with parchment paper.

Mix all of your dry ingredients together. Please note that I added Enrichables Pea Protein and Super Veggie Protein, of course.

Peel and core 1 lb apples to make three cups grated. I LOVE my Apple Corer, makes it easy to do!

This was where I brought in the first part of my Flex +, the food processor portion. It’s really nice, as you can see in the video, because it’s easy to put together and it’s cordless!

Next, add warm milk, melted butter and vanilla to dry ingredients. For this I use the second part of the Flex +, the mixer.

Add in your grated apple and mix until The apples are evenly distributed throughout the batter.

Pour batter into pan and smooth the top with your scraper.

You can add apple slices if you like, but you don’t have to.

Bake for 65-75 minutes, or until the center is cooked.

At this point, I grabbed my Deluxe Cooking Blender, and made some homemade caramel really quick with heavy cream, butter, brown sugar and a little vanilla. Of course, you don’t have to use caramel to top but if you do you can make your own with the Deluxe cooking blender, or buy a jar at the store.

Once your cake is cooked, let it cool for 5 minutes and then remove the outer portion of the Spring form pan.

If you are using the caramel, now is the time to pour it over the cake while it is still warm.

Cool completely, then slice and serve. That’s it! This cake was gone within a day. It made the house smell amazing, too! I believe that this would freeze well, however we did not find out if this was the case, lol.

My recipe video is at the bottom of this post, along with link to this wonderful recipe. 

Listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party on our NEW platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for October! For the month of October, 2021, anyone who hosts a party with me on TABLE will be entered to WIN the Family Pizza Set! Let’s make great food together!

Link to recipe: https://www.sleepingmakesmehungry.com/blog/apple-spice-cake

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Apple Cider Donuts

It’s that time of year, time to pick some apples! I love to bake, and found a great recipe in the New York times by Erin Jean McDowell for baked apple cider donuts. Sometimes I find it difficult to get hold of a recipe from them, as they constantly want me to subscribe, lol. However, this time I was able to get this recipe with no problem. Hope you enjoy it. Here it is:

What you’ll need:

  • 1 ¾ cup/225 grams all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ¾ teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • 1 cup/225 grams unsalted butter (2 sticks), at room temperature
  • ¾ cup/165 grams light brown sugar
  • ¾ cup/150 grams granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup/120 milliliters apple cider

    Preheat oven to 350°. Whisk together flour, baking powder, salt, 1 tsp cinnamon and nutmeg; Set aside.

I also added in some Pea Protein -shhh!

In another bowl, mix together 10 tablespoons butter, 1/4 cup white sugar and all of the brown sugar. Mix on medium speed for 3-4 minutes, until light and fluffy.

Add the eggs, one at a time. Be sure to mix thoroughly between each addition.

Add in your vanilla extract.

Add the flour mixture and small increments, being sure to combine thoroughly without over mixing.

While the mixer is running, pour the apple cider into the batter in a slow stream. 

Brush your donut pan lightly with a neutral oil.

Use the easy accent decorator to fill the donut wells.

Bake for 8-10 minutes, or until donut springs back when touched and cake tester comes out clean when inserted.

Cool for 10 minutes, then remove from pan and cool 10 minutes more.

Mix the remainder of granulated sugar with the remaining cinnamon, whisk well.

Melt the rest of the butter in one of the coating trays. Place cinnamon sugar in another coating tray. Dip each donut first into the melted butter, then into the cinnamon sugar.

All done! Please let me know if you try this recipe, and what, if anything, you would add or change.

If you have any left, you can freeze them for a couple of months, or store in an airtight container for up to 4 days.
My recipe video is at the bottom of this post, along with link to this wonderful recipe. 

Listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party on our NEW platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for October! For the month of October, 2021, anyone who hosts a party with me on TABLE will be entered to WIN the Family Pizza Set! Let’s make great food together!

Link: https://cooking.nytimes.com/recipes/1019593-baked-apple-cider-doughnuts

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One-Pan Lemon-Herb Chicken and Potatoes

Can you guys tell that I received my quarterly Delish magazine again? They have fantastic weeknight recipes in this one, hopefully you guys can check it out. Here’s a recipe I’ve tried from this quarter, and the only thing I would change is to use Regular olive oil, NOT Extra-Virgin. We are using high heat at times in this recipe, and while EVO has a great flavor, it is not conducive to high-heat cooking, in my opinion. Okay, let’s jump right in!

What you’ll need:

  • Four boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp extra-virgin olive oil, divided
  • 4 tbsp butter
  • Four cloves garlic, pressed
  • 2 tbsp lemon juice
  • One lemon, thinly sliced
  • One tbsp fresh thyme leaves, plus 4 sprigs
  • 1 tsp finely chopped fresh rosemary
  • 1 tsp dried oregano
  • 1 1/4 lb. Small potatoes, halved
  • Freshly chopped parsley, for garnish

Prep: Slice one lemon, then juice half of another.

Press four cloves of garlic. Please note, you can certainly use more, We usually do!


Chop your fresh herbs beforehand. This way, everything is ready to go once you start cooking the chicken.


Preheat your oven to 425°. Pat chicken dry and season with salt and pepper if you like. Slice your potatoes in half. I saved this for my last step, as potatoes can turn color if they’re not placed in water.


Now we’re ready to cook! Heat 1 tbsp oil over medium high heat. Add chicken, and cook about 4 minutes, until golden. Turn over, cook another 2 minutes, remove and set aside.


Reduce heat to medium, then add butter. Stir to coat the pan.

Add your garlic, cooking only about 1 minute or until fragrant.

Remove from heat, then add the lemon juice.


Pour butter mixture into heat proof bowl, I used my stoneware bowl.

Add time, Rosemary and oregano. Season with salt and pepper if you like, whisk well.


Add potatoes to Skillet, along with remaining oil. Season with salt and pepper if you like. Stir potatoes to coat fully with seasonings and oil. Bake for 30 minutes, stirring halfway through, until slightly golden.

Remove from oven and give a quick stir. Add your sliced lemon, thyme sprigs and chicken on top of potatoes, and return to oven.

Bake an additional 15 minutes, or until chicken is fully cooked and potatoes are tender and golden brown.

Remove from oven. Drizzle with butter sauce and garnish with parsley if you like.

All done! Please let me know how you like this recipe.

My recipe video is at the bottom of this post, along with link to Julie’s blog and this wonderful recipe. 

Listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party on our NEW platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for October! For the month of October, 2021, anyone who hosts a party with me on TABLE will be entered to WIN the Family Pizza Set! Let’s make great food together!

Imapampchef2 Comments