Category: Rob’s Random Recipe

A quick and easy way to grill pork tenderloin. Coated in a Caribbean spice mixture, grilled, and served with homemade peach salsa.

Prep Time: 15 mins

Cook Time: 20 mins

Additional Time: 5 mins

Total Time: 40 mins

Servings:4

Ingredients

¾ cup fresh peaches, peeled and diced

1 small red bell pepper, chopped

2 tablespoons finely chopped red onion

2 tablespoons minced fresh cilantro

1 tablespoon lime juice

1 clove garlic, minced

⅛ teaspoon salt

⅛ teaspoon ground black pepper

2 tablespoons olive oil

1 tablespoon brown sugar

1 tablespoon Caribbean jerk seasoning

1 teaspoon dried thyme

1 teaspoon dried rosemary

½ teaspoon seasoned salt

1pork tenderloin

Directions

Step 1 Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.

Step 2 Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.

Step 3 Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 4 Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.

This Korean taco recipe was given to me by a Korean friend. It’s so full of flavor! I did tweak it a little to add more spice. Serve with your favorite taco toppings.

Prep Time: 20 mins

Cook Time: 8 hrs

Total Time: 8 hrs 20 mins

Servings: 8

Yield:

16 tacos

Ingredients

1 (3 pound) beef chuck roast, trimmed

½ medium onion, diced

½ cup dark brown sugar

⅓ cup soy sauce

10 cloves garlic

1 medium jalapeno pepper, diced (Optional)

1 (1 inch) piece fresh ginger root, peeled and grated

2 tablespoons seasoned rice vinegar

1 tablespoon sesame oil

salt and ground black pepper to taste

16 (6 inch) corn tortillas (Optional)

Directions

Step 1 Place chuck roast into a slow cooker with onion, brown sugar, soy sauce, garlic, jalapeño pepper, ginger, rice vinegar, sesame oil, salt, and pepper. Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 10 hours or High for 8 hours.

Step 2 Transfer roast to a cutting board and shred meat with two forks. Return to the slow cooker and mix with the juices.

Step 3 Serve with corn tortillas.

This cherry crostata, or galette, is free-form and rustic with all the flavors of cherry pie but with a flaky, buttery, puff pastry crust.

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Servings: 6

Ingredients

1/2 (17.3 ounce) package frozen puff pastry sheets, thawed

1 pound cherries, pitted and halved

2 tablespoons brown sugar

1 tablespoon cornstarch

1/2 teaspoon ground cinnamon

1/2 teaspoon almond extract

1/4 teaspoon salt

1 large egg, beaten

1 tablespoon water

1 tablespoon turbinado sugar, or to taste

1 tablespoon orange marmalade (optional)

Directions

Step 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2 On a lightly floured surface, roll a well-chilled puff pastry sheet into an approximate 11 to 12-inch round. Trim edges into a circle shape, and transfer to the lined baking sheet.

Step 3 Stir cherries, brown sugar, cornstarch, cinnamon, almond extract, and salt together in a bowl until cherries are well coated. Spoon cherry mixture into the center of the pastry, leaving a 2-inch border. Lift up edges of the crust, and fold around, overlapping the cherry mixture.

Step 4 Whisk egg and water into an egg wash, brush edges of the pastry, and sprinkle with turbinado.

Step 5 Bake in the preheated oven until cherries are tender and crust is golden brown, 23 to 30 minutes. Warm marmalade in the microwave until melted, 15 to 20 seconds, and drizzle over the cherries to glaze.

Step 6 Allow to cool for about 15 minutes before cutting into wedges to serve.

After Poutine, Canadian butter tarts are Canada’s second greatest culinary invention. This is an apple-infused twist on a traditional Canadian butter tart. These have a wonderful texture and flavor and are a perfect small dessert.

Prep Time: 30 mins

Cook Time: 10 mins

Bake Time: 20 mins

Cool Time: 10 mins

Total Time: 1 hr 10 mins

Servings: 12

Ingredients

cooking spray

flour for dusting

1 pound prepared pie crust

2 cups apple juice

¾ cup packed brown sugar

6 tablespoons unsalted butter

1 large egg

1 tablespoon whipping cream

½ teaspoon vanilla extract

1 pinch salt

½ cup chopped walnuts

Directions

Step 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a muffin tin with cooking spray.

Step 2 Dust a work surface with flour and roll out pie dough to a thickness of about 1/8 inch. Cut out 12 circles using a 4-inch round pastry cutter,

Step 3 Transfer dough into lightly sprayed muffin tin. Press the dough gently into the bottom and sides. Refrigerate while you prepare the filling.

Step 4 Add apple juice into a saucepan and simmer over medium-high heat until it has reduced to 3 or 4 tablespoons of apple syrup. Set aside.

Step 5 Place brown sugar into a bowl and pour apple syrup on top of the sugar. Add melted butter, egg, cream, vanilla, and salt. Whisk until filling is liquid and smooth.

Step 6 Pull pastry out of the fridge. Divide walnuts evenly on top of the bottom of the tart shells. Pour filling on top about 2/3 full. Tap the pan to smooth out filling.

Step 7 Bake in the preheated oven until crust is cooked through and the filling is bubbly, about 20 minutes. Let cool for about 10 minutes then remove from the muffin tins and serve at room temperature.

These jalapeno popper pig shots are like edible shot glasses. The combination of salty crisp bacon, caramelized sausage, and the kick from the jalapeno is just perfect. Serve at your next football party or get-together.

Prep Time: 15 mins

Cook Time: 45 mins

Cool Time: 5 mins

Total Time: 1 hr 5 mins

Ingredients

1 lb smoked sausage, sliced into 24 pieces, about 3/4 -1 inch thick

4 ounces cream cheese, softened

1 1/2 cups sharp Cheddar cheese

1/2 teaspoon Cajun seasoning

2 tablespoons sour cream

3 jalapenos, divided

1 lb (12 slices) thick cut bacon, cut in half

1/4 cup spicy bbq sauce

1 tablespoon honey

1 tablespoon brown sugar

Directions

Step 1 Preheat the oven to 375 degrees F (190 degrees C)

Step 2 Combine cream cheese, Cheddar cheese, Cajun seasoning, and sour cream in a bowl. Seed and finely chop 1 jalapeno and add to cheese mixture. Stir until well combined. Place cheese mixture into a large ziplock bag.

Step 3 Snip the corner of the bag and pipe about 2 teaspoons of cheese mixture onto each piece of sausage. Wrap each sausage with bacon and place into mini muffin pan cups. Slice remaining jalapenos into 24 thin slices and top each “shot” with a slice.

Step 4 Stir together bbq sauce, honey, and brown sugar in a small bowl. Brush bbq mixture over pig shots and bake until the bacon gets crisp, about 45 minutes.

Step 5 Remove from oven and let cool before serving, 5 to 10 minutes. They will crisp slightly more after baking.

This dressed-up pound cake-style lemon loaf has a delicate hint of ginger. The decadence of Grand Marnier makes this lemon loaf special. Great with Earl Grey tea or ice wine.

Prep Time: 20 mins

Cook Time: 50 mins

Additional Time: 30 mins

Total Time: 1 hr 40 mins

Servings: 20

Ingredients

3 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon ground ginger

¼ teaspoon salt

1 cup butter

2 cups sugar

4eggs

2 tablespoons brandy-based orange liqueur (such as Grand Marnier®)

3 tablespoons grated lemon zest

1 ¼ cups buttermilk

½ cup fresh lemon juice

¾ cup white sugar

Directions

Step 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans.

Step 2 Sift together the flour, baking powder, ground ginger, and salt in a bowl; set aside. Cream together the butter and 2 cups sugar in a separate large bowl; beat in the eggs. Stir in the lemon zest and orange liqueur. Add the buttermilk. Add the flour mixture while whisking gently. Pour the mixture into the prepared loaf pans.

Step 3 Bake in the preheated ovens until a toothpick or small knife inserted in the crown comes out clean, about 50 minutes. Remove from pans and move to a cooling rack.

Step 4 Whisk together the lemon juice and 3/4 cup sugar until the sugar dissolves. Gently drizzle the mixture over the hot loaves. Allow the loaves to cool completely before serving.

Cornmeal adds an unexpected flavor and texture to these sour cherry crumb bars.

Prep Time: 20 mins

Cook Time: 45 mins

Cool Time: 20 mins

Total Time: 1 hr 25 mins

Servings: 16

Ingredients

Filling:

3 cups pitted sour cherries

6 tablespoons white sugar

1 1/2 tablespoons cornstarch

1 tablespoon fresh lemon juice

1 pinch salt

Crust and Topping:

1 cup all-purpose flour

3/4 cup cornmeal

1/2 cup firmly packed light brown sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup unsalted butter, melted and cooled

1 large egg yolk

1 1/2 teaspoons vanilla extract

Directions

Step 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 8×8-inch square pan with enough parchment paper to have overhang on all sides. Lightly spray parchment with nonstick spray.

Step 2 In a large bowl, mix together cherries, granulated sugar, corn starch, lemon juice, and pinch of salt. Toss until no dry bits of cornstarch remain. Set aside.

Step 3 In a large bowl, mix together flour, cornmeal, brown sugar, baking soda, 1/2 teaspoon salt, and ground nutmeg until combined. Add in melted butter, egg yolk, and vanilla. Mix until incorporated—using your hands to knead the dough together if necessary.

Step 4 Measure out a loose 1 3/4 cups of the dough, and pour it into the prepared pan. Press the dough firmly into an even layer in the bottom of the pan. Pour cherries and their accumulated juices in an even layer over the crust. Crumble remaining crust mixture evenly over the top of the cherries.

Step 5 Bake in the preheated oven until top is golden, and cherries are bubbly, 45 to 50 minutes.

Step 6 Remove from the oven and allow bars to cool completely in the pan. Once completely cooled, remove

Made with yoghurt, chia seeds, brioche, summer fruits and granola, this is a lighter version of the classic dessert.

Preparation time less than 30 mins

Cooking time no cooking required

Serves 6

Ingredients

For the yoghurt layer

500g/1lb 2oz Greek-style yoghurt

100g/3½oz chia seeds

5 tbsp honey

1 tsp ground cinnamon

For the fruit layer

500g/1lb 2oz frozen summer fruits

3 tbsp icing sugar

1 orange, zest only

For the cake layer

175g/6oz brioche, sliced

175g/7oz granola

For the top

whipped cream, from a can

Method

Step 1. For the yoghurt layer, put the yoghurt into a bowl and stir in the chia seeds, honey and cinnamon. Set aside.

Step 2. Place the frozen fruit in a bowl. Add the icing sugar and orange zest and leave the fruit to defrost. Drain off the excess juice into a bowl for later.

Step 3. Place the defrosted fruit in the base of a trifle dish. Rip the brioche into pieces and mix with the granola. Spread in a layer on top of the fruit and drizzle some of the reserved fruit juice over this layer.

Step 4. Spoon on the reserved chia yoghurt and leave the trifle to sit in the fridge for 30 minutes. Before serving, squirt on some whipped cream straight from the can.

This turkey shepherd’s pie makes a healthy twist on an old favorite.

Prep Time: 25 mins

Cook Time: 50 mins

Total Time: 1 hr 15 mins

Servings: 6

Ingredients

Mashed Potato Topping:

3 large potatoes, peeled

¼ cup warm milk

2 tablespoons butter, room temperature

salt and ground black pepper to taste

Turkey Filling:

1 tablespoon olive oil

1onion, chopped

1 pound ground turkey

1 (4.5 ounce) can sliced mushrooms

1 large carrot, shredded

1 tablespoon chopped fresh parsley

1 clove garlic, minced

1 teaspoon chicken bouillon powder

¼ teaspoon dried thyme

salt and ground black pepper to taste

1 tablespoon all-purpose flour

Directions

Step 1 Start the topping: Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.

Step 2 While the potatoes are cooking, preheat the oven to 375 degrees F (190 degrees C).

Step 3 At the same time, make the filling: Heat olive oil in a skillet over medium heat; stir in onion. Sauté onion until soft and translucent, about 5 minutes. Stir in ground turkey, mushrooms, carrot, parsley, garlic, bouillon powder, and thyme. Cook and stir until meat is broken up and cooked through, 5 to 7 minutes. Season with salt and pepper. Stir in flour and cook for 1 minute more. Remove from the heat and set aside.

Step 4 Finish the topping: Drain potatoes and transfer to a bowl. Add milk and butter and mash to desired consistency. Season with salt and pepper.

Step 5 Transfer filling to a deep-dish pie pan or casserole dish. Spread topping over filling and swirl with a fork.

Step 6 Bake in the preheated oven until the topping is lightly browned, about 30 minutes.

Strawberry pretzel salad is an easy dessert with lots of contrasting textures and flavors. It isn’t too sweet, nor too salty, and looks really pretty when you make it in a glass ovenproof baking dish.

Prep Time: 20 mins

Cook Time: 2 hrs 10 mins

Total Time: 2 hrs 30 mins

Servings: 12

Strawberry Pretzel Salad Ingredients

These are the ingredients you’ll need to make this top-rated strawberry pretzel salad recipe:

· Pretzels: To easily make crushed pretzels, place them in a zip-top bag and crush them with a rolling pin.

· Butter: Melted butter lends moisture and helps bind the crushed pretzels together, creating a delicious crust.

· Sugar: You’ll need white sugar for the pretzel crust and for the fluffy cream cheese topping.

· Cream cheese and whipped topping: Beat cream cheese, sugar, and whipped topping together to make a decadent topping.

· Jell-O and frozen strawberries: Dissolve two packages of strawberry-flavored Jell-O in two cups of boiling water, then combine with frozen strawberries.

How to Make Strawberry Pretzel Salad

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make strawberry pretzel salad at home:

1. Make the pretzel crust, press into the bottom of a baking dish, and bake.

2. Make the cream cheese-whipped topping layer, then spread over the crust.

3. Make the Jell-O, then stir in the frozen berries. Spread over the cream cheese layer.

4. Refrigerate the strawberry pretzel salad until set.