Mini Apple-Cinnamon Pies

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Mini Apple-Cinnamon Pies

So simple to make, these mini apple-pies are a huge hit with both the crowd at the table and you in the kitchen! Serve these bite-sized treats at your next brunch or dinner party, or have them as a special dessert any night of the week!

Ingredients

  • 3 1/2 cups peeled and diced Granny Smith apple
  • 3 TB dark brown sugar
  • 2 TB apple cider or apple juice
  • 1 tsp cinnamon
  • ½ tsp lemon juice
  • pinch salt
  • 1 tsp cornstarch
  • 1 refrigerated pie crust

 

Instructions

Place apple, sugar, apple cider, cinnamon, and lemon juice in a small saucepan. Heat over medium-low heat, stirring often for 5-8 minutes or until apples are beginning to soften. Mix cornstarch with 1 tsp water and stir into apple mixture. Coat 8 muffin cups with cooking spray and preheat oven to 425. Cut 8, 4” circles of pie dough, rerolling scraps as needed. Press into muffin cups and fill with apple mixture. Bake for 20 minutes or until crust is browned and filling is bubbly. Let cool before removing and serving.

Read more from Julie Hartigan at Cooking With Julie!

One Pan, Cider-Glazed Pork w Sweet Potato and Shallots

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One Pan, Cider-Glazed Pork w Sweet Potato and Shallots

This crowd-pleasing, easy, one pot supper is speedy enough for weeknights but special enough to serve to guests too!  A tender and juicy pork loin is served nestled with roasted sweet potato, shallots, and sage with a delicate cider glaze for a flavor combination everyone will love.

Ingredients

  • 2 lb boneless pork loin trimmed of fat
  • 2 1/2 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 1 1/2 tsp kosher salt
  • 1 TB olive oil
  • 6 shallots large, thinly sliced
  • 3 cups Granny Smith apples peeled and sliced
  • 5 cloves garlic crushed
  • 1 TB fresh sage additional for garnish
  • 3/4 tsp allspice
  • 2 TB cider vinegar
  • 1 cup apple cider
  • 2 TB butter unsalted
  • chives chopped for garnish

 

Instructions

  • Preheat oven to 400 degrees. Pat pork dry and season with 1 ½ tsp salt and pepper.
  • Toss shallots (or red onion), sweet potato, apple, garlic, sage, remaining 1 tsp kosher salt, and allspice in a large bowl. Drizzle with 1 tsp olive oil and toss to coat.
  • Heat remaining 2 tsp olive oil in a large oven safe skillet over high heat. Sear pork on all sides, approximately 3-4 mins per side.
  • Nestle vegetables and apples around pork and roast in oven for 30-35 minutes or until pork registers 145 degrees at the center.
  • Remove vegetables to a serving platter and pork to a carving board.
  • Place pan on the stovetop over medium heat, add cider vinegar to pan and cook for 1 minute, scraping up browned bits.
  • Add apple cider, increase heat to high, and boil to reduce to a thick, syrupy texture. Swirl in butter.
  • Carve pork into 16 even slices and place on top of vegetables. Drizzle cider glaze evenly over pork slices and serve garnished with chopped sage and chives.

Read more from Julie Hartigan at Cooking With Julie!

Grilled Shrimp with Smoky Red Pepper Dip

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Grilled Shrimp with Smoky Red Pepper Dip

Simple grilled shrimp are lightly seasoned and then paired with a silky and smoky roasted pepper dip in this crowd pleasing yet easy party app. Jarred roasted peppers are the secret to the so-simple yet so-delicious dip. It’s also delicious with veggie dippers, as a sandwich spread or spooned over grilled chicken or fish for dinner.

Ingredients

  • 2 cups roasted peppers rinsed and drained
  • 1 TB walnut oil
  • 1 clove garlic finely chopped
  • 1 ¼ tsp smoked paprika
  • ½ tsp cumin
  • ¼ tsp salt
  • Optional garnish: chopped fresh oregano or parsley
  • 1 lb large shrimp peeled and deveined
  • 1 tsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp kosher salt

 

Instructions

To make dip: Purée roasted peppers, walnut oil, smoked paprika, cumin, and salt in a food processor and serve garnished with optional oregano and parsley.  May be made up to 2 days ahead.

To make shrimp: Toss shrimp with olive oil, additional 1/2 tsp smoked paprika and 1/4 tsp kosher salt.  Coat a grill or grill pan with cooking spray and heat over high heat. Grill shrimp for 2 minutes per side or until firm. Cool to room temperature and serve with dip.  Tip:  If you’re really in a hurry? Just swap in pre-cooked steamed shrimp to serve with the dip on small skewers.

Read more from Julie Hartigan at Cooking With Julie!

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