Zucchini Ribbon Salad with Prosciutto & Melon This is the prettiest salad I have ever made and would be perfect for hosting a ladies brunch or a girls night in. The raw zucchini is so mellow and has a nice subtle crunch to it so …
Shepherd’s Pie Every year when St. Patrick’s Day comes around it’s time for me to make Shepherd’s Pie. Shepherd’s Pie is a mixture of lamb and vegetables that cook in a flavorful gravy, then it all gets topped with mashed potatoes and bakes until the …
These stuffed poblano peppers were inspired by a recipe for vegan enchiladas in a cookbook called WELL + GOOD. I remember the first time I made them and was blown away with the flavor, texture and how filling they were. One day when I was day dreaming about a stuffed pepper recipe these were born. I didn’t want some boring stuffed peppers and I remember loving the combinations in this filling. I decided to use the same idea of black beans, mushrooms, cashews and red enchilada sauce along with the typical spices: cumin, smoked paprika and garlic powder.
Bahn Mi Tacos These Bahn Mi Tacos came about after I made a recipe, Bahn Mi Rice Bowls with Spicy Pork and Sriracha Mayo, from the cookbook Healthyish by Lindsay Maitland Hunt. In her recipe she uses ground pork and keeps it simple and still …
Savory Kimchi Soup with Ginger-Soy Pork Meatballs This Kimchi Soup with Pork Meatballs is a bold, comforting dish that combines the savory, spiced kick of kimchi with tender, flavorful pork meatballs. The broth is rich and slightly tangy, infused with garlic, ginger, and gochujang for …
Looking for an elegant yet comforting dish to ring in the New Year? This roasted pork tenderloin with cherry glaze is just the answer. Juicy, tender pork is paired with a sweet-tart glaze made from cherry juice, berry jam, balsamic vinegar, a touch of brandy and rosemary. Finished with a sprinkle of pomegranate seeds and fresh parsley, and served over creamy sweet potato puree, this dish is perfect for special gatherings. For an unforgettable meal, serve it alongside my roasted Brussels sprouts with maple vinaigrette—an ideal way to celebrate New Year’s Day in style.
Use a large oven proof skillet – I love my Staub Braiser and use it all of the time!
Cherry Glaze: Makes enough for 1 Pork Tenderloin
1 Shallot, chopped
2 tsp Garlic, minced
1 cup Cherry Juice
1/2 cup Cherry Berry Jam
1 tsp Basalmic Vinegar
2 Tbsp Brandy
1 Tbsp Rosemary, chopped
Instructions:
Sweat the shallots in 2 Tbsp of butter for about 5 minutes. Add the garlic and cook another 1-2 minutes. Pour in the cherry juice, jam, vinegar and brandy. Simmer for about 8 minutes until reduced.
Set Aside.
The pork will be slightly pink and extremely tender. If you prefer it to be more well-done cook for a couple extra minutes in the oven.
Pre-Heat the oven to 375°.
Roast the pork in a preheated oven for 10-15 minutes or until the internal temperature reaches 137°. Allow it to rest for 10 minutes before slicing.
While the pork is resting, fine tune to the glaze. Strain the glaze through a sieve for a smooth consistency. Bring the glaze to a simmer and mix in a pad of butter to finish.
1.5 lbs Sweet Potatoes
4 Tbsp Butter
1/2 Cup Milk
This would be excellent served with my Roasted Brussels Sprouts with a Maple Vinaigrette.
Perfectly seasonal, the garnishes work together and the epitome of a beautiful New Year’s Day Dinner.
Croissant Quiche with Ham, Leeks & Gruyere Cheese This quiche is rooted in one of my favorite food memories from a trip to London with my sister years ago. We stopped at a small café where I had my first croissant filled with ham, leeks, …
Beef Wellington Bites Looking for an appetizer that will truly impress your guests? These Beef Wellington bites take all the flavors of the classic dish and transform them into elegant, easy-to-serve morsels. Flaky puff pastry cradles savory prosciutto, rich mushroom duxelles, and tender reverse-seared filet, …
The holidays are all about bringing people together over delicious food, and these crispy phyllo brie and jam bites are the perfect way to kick off any gathering. Imagine warm, melty brie wrapped in flaky, golden phyllo, paired with a touch of sweet jam. Then, we take it up a notch with a drizzle of hot honey, crunchy toasted walnuts, a hint of rosemary, and a sprinkle of salt. These little bites are easy to make but feel fancy enough for any holiday table. Trust me—your guests will be coming back for more!
Phyllo Sheets – Delicate, paper-thin layers of dough bake up light, flaky, and irresistibly crispy.
Brie – A soft, creamy French cheese with a buttery flavor and melt-in-your-mouth texture. When baked, brie becomes rich and gooey.
Jam – A sweet, fruity spread that adds a burst of flavor and a hint of tartness. Choose your favorite variety—like cherry, raspberry, fig, or apricot—to balance the richness of the brie and create a delicious contrast.
Butter – Melted butter is brushed between layers of phyllo ensuring the sheets bake up beautifully golden and crisp.
Hot Honey – A sweet and spicy drizzle that adds depth, excitement and balances the creamy brie and sweet jam.
Walnuts – They add the perfect bit of crunch to the soft, melty filling and crisp phyllo layers.
Rosemary – Fresh rosemary adds a fragrant, pine-like aroma and a hint of savory, herbal flavor. Perfectly festive for this appetizer.
Salt – The finishing touch that makes every bite pop!
Unthaw the phyllo for 45 minutes before using.
Preheat the oven to 375°
When you unwrap it from the box all of the phyllo layers will be rolled up in long sheets.
Cut the sheets into about a 4 x 9 inch rectangles.
You will need two 4×9 inch rectangles for each bite.
Line the phyllo brie bites on a baking sheet lined with parchment paper.
Brush with butter
Bake in a 375° oven for 10 min. Flip over and bake for about another 2-5 minutes until golden on both sides.
Allow to cool for 5 minutes before serving.
Top with hot honey, crushed toasted walnuts, chopped rosemary and a sprinkle of salt.
Assemble Ahead: You can fully assemble the bites (with jam, brie, and brushed butter) and store them in an airtight container or cover with plastic wrap in the refrigerator for up to 24 hours before baking.
Freeze for Longer Storage: Assemble the bites and freeze them on a tray until firm. Then transfer to an airtight container or freezer bag. Bake directly from frozen, adding 5-7 minutes to the baking time.
Baking Tips:
The Ultimate Chicken Enchilada Skillet This ultimate chicken enchilada skillet is made in one pan and has endless flavor! We sauté red onions, red bell pepper, poblano and jalapeño peppers as well as corn, pinto beans and garlic. I like to use a combination of …