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Green Beans

Green Beans

With Bacon, Butter & Maple

Posted on November 17, 2015
I really enjoyed the way the green beans turned out in my recipe for Maple Glazed Duck Breasts. Adding bacon seemed like a logical next step. And even better, I had the Peppercorn and Maple Bacon that I recently made. Green Beans With Bacon, Butter & Maple turned out to be a fantastic side to go with Thanksgiving Dinner. Even better, this recipe is also gluten free, making it a great side dish if you have guests with dietary needs. 
Posted in: Veggie & Fruit
Comments: 0
Spaghetti À La Vodka

Spaghetti À La Vodka

A delicious vodka cream sauce

Posted on November 10, 2015
Many years ago, I went on a girl's weekend and had the pleasure of trying some pasta in a vodka cream sauce. I haven't seen it on a menu in years, until recently I spotted an article about it somewhere. I suddenly had a craving. Conveniently, we had just gotten back from our trip to Prince Edward County, and had procured a bottle of 66 Distillery Rye Vodka, which went perfectly into my Spaghetti À La Vodka. This pasta dish is filling, rich, creamy, and a little tomato-y too. The chicken adds a smoky flavor to the whole dish, and when you taste it, you will fall in love. 
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Cider Brined Pork

Cider Brined Pork

With Cider Sauce

Posted on November 04, 2015
I was going to throw my pork tenderloin into the crock pot and have some Slow Cooked Sake Pork. However my loving husband wrapped the loin straight instead of curled around itself and it wouldn't fit into the crock pot! Needless to say we had something else for dinner that night, but I did come up with a nifty recipe to have the next night! 

Like I mentioned in my Cider Donut recipe, we're obsessed with Angry Orchard Cider right now. So while rifling about in the fridge for something I could do to my tenderloin to make it tastier, my eyes alighted on the Angry Orchard Cider I had. Thus Cider Brined Pork was devised. 

Posted in: Pork
Comments: 0
Squashed & Crispy Roasted Potatoes

Squashed & Crispy Roasted Potatoes

With Herbs & Bacon Butter

Posted on November 03, 2015

We love potatoes in the Sizzle household. I mean you can boil ‘em, mash 'em, stick 'em in a stew, but when you really want a treat, I mean REALLY REALLY, these Squashed & Crispy Roasted Potatoes are AH-may-Zing! They're flavorful, fluffy AND crispy too! You can have these awesome potatoes too! Just follow along with the recipe below and you will have something super delicious in no time. Basically you should start them before you start anything else, throw them on the grill and when the timer goes ding, or the thermometer goes beep, you will have some pretty dang good potatoes!

Posted in: Veggie & Fruit
Comments: 0
Sausage Stuffed Baked Apples

Sausage Stuffed Baked Apples

With Maple Syrup & Cider

Posted on November 03, 2015
I made these Sausage Stuffed Baked Apples after seeing a photo online. That's how it happens sometimes. I just had this image in my head and was all about making these! I started with the most gigantic apples I have ever seen. These Honey Crisp Apples - yes the ones from the Maple Walnut Apple Crisp recipe - were perfect for this. They were ginormous! Massive. Did I mention they were big?  Then I grabbed some sausage. It couldn't be just any sausage though, it had to be the right amounts of sweet and savory, something that would pair prettily with the apple and other sweet flavors. In the end I had these gigantic apple bombs that were aromatic and delectable. A perfect balance. Oh and they're gluten free too. 
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Apple Cider Donuts

Apple Cider Donuts

With Cinnamon Sugar Dust

Posted on November 03, 2015
National Donut day is coming fast, and you can't celebrate without having donuts. As we're currently obsessed with Angry Orchard Apple Cider, Apple Cider Donuts seemed like the next, perfectly logical step. Like my first attempt at Homemade Donuts, I made these for us, and a couple friends, this time, there was only one left. 

These donuts are slightly cakey, but fried and crunchy on the outside with a light fluffy interior that reminds me of those tiny donuts that you get in the mall. You know the ones. I tossed them in a cinnamon and sugar mixture, mostly because I ran out of time to do a glaze, but it worked out really well, giving a little extra texture to these delicious donuts.

Posted in: Desserts
Comments: 0
Rustic Slow Roast Beef

Rustic Slow Roast Beef

Succulent and savory

Posted on October 27, 2015
To be honest, I wasn't entirely sure what to expect from this recipe. It was a mystery cut of beef that was wrapped and had been lurking in the freezer for a while. When it was finished I wouldn't have been surprised to find either a succulent roast, or some sort of pulled beef-ness. We ended up with an amazing Rustic Slow Roast Beef dinner, cooked to a perfect medium rare. I have chills just thinking about when I sliced this mystery meat. In the end this cut was nearly as tender as a tenderloin, but not quite. Due to the low and slow nature of the recipe, I recommend using charcoal. 
Posted in: Beef
Comments: 0
Crispy Heirloom Potatoes

Crispy Heirloom Potatoes

With Thyme & Chives

Posted on October 27, 2015
Crispy Heirloom Potatoes are crunchy on the outside and almost creamy, and definitely fluffy on the inside. If you're a lover of all things potato, then these are definitely worth a try. They went perfectly with my Rustic Slow Roast Beef, but will make an awesome side dish to just about any meal you make. 
Posted in: Veggie & Fruit
Comments: 0
Water Buffalo Strip Steaks

Water Buffalo Strip Steaks

With Double Baked Potatoes

Posted on October 22, 2015
Water Buffalo Strip Steaks come from a water buffalo, not a man in a unicorn mask, he was selling bath stuff. They're lower in cholesterol and higher in mineral content than beef. This is good. They're flavorful, slightly gamey, but not overpoweringly so. Water Buffalo steaks are just plain good. (So is their milk by the way). At the Water Buffalo Festival in Sterling, I had the intense pleasure to try smoked Buffalo ribs, and other interesting substances. I was immediately hooked and bought some of everything. When it came time to grill these steaks up, I wanted the meat to shine, so I seasoned simply, as you know I love to do when it comes to steak, and went to town. Check your specialty butcher for interesting meat like Water Buffalo. 
Comments: 0
Peppercorn Crusted Steak

Peppercorn Crusted Steak

With Buffalo Milk Cheese

Posted on October 21, 2015
I am a huge believer in letting quality steak speak for itself. Simply seasoning a steak with pepper and salt, allows the beef to shine. That's why I made Peppercorn Crusted Steak With Buffalo Milk Cheese. Topping the steaks with this fragrant, creamy cheese was a flavor match made in heaven. 

When I visited Prince Edward County for a photography class last month, I had the intense pleasure of visiting some incredible cheese shoppes too. One such was Fifth Town Artisan Cheese Co. who had a cheese called "Where the Buffalo Roam". Made with local water buffalo milk, a higher fat content and oh so creamy delicious, this cheese is aged for a month, then washed in Chardonnay! It's like butter on the tongue, creamy, and slightly cheddar-y. Pairing it with the subtle flavors of beef and crushed peppercorns was probably the most genius thing I had done all week. 
Posted in: Beef
Comments: 0
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