Peanut Butter Crumb Apple Pie

Peanut Butter Crumb Apple Pie

1 pastry shell (9-inch), baked
1 can (21-oz) apple pie filling
1 teaspoon lemon juice
1/2 cup all-purpose flour
1/3 cup packed brown sugar
2 teaspoons grated lemon peel
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
6 tablespoons crunchy peanut butter
2 tablespoons cold butter

 In a small bowl, combine the pie filling and lemon juice; spoon into pastry shell. In a large bowl, combine the remaining ingredients. Cut the butter and peanut butter into the dry ingredients until crumbly. Sprinkle over the apple filling. Bake at 400^F for 20-22 minutes or until topping is lightly browned. Cool on a wire rack. Makes 6-8 servings. From Taste of Home.

Good.  But, honestly, I'd have preferred this without the peanut butter.

Pineapple Fried Rice

Pineapple Fried Rice

3 tablespoons lite soy sauce
1 tablespoon sesame oil
1/2 teaspoon ginger powder
1/4 teaspoon white pepper
2 tablespoons olive oil
2 cloves minced garlic
1 onion, diced
2 carrots, peeled and grated
1/2 cup frozen corn
1/2 cup frozen peas
1/2 cup diced ham
3 cups cooked rice (brown or white)
1 can (20-oz) pineapple tidbits, drained
2 green onions, sliced

In a small bowl, whisk together the soy sauce, sesame oil, ginger and pepper.  Set aside.

Heat olive oil in a large skillet or wok over medium high heat.  Add garlic, onion and carrots and cook, stirring often, until the onions are translucent, about 3-4 minutes.  Stir in the corn, peas and ham and cook, stirring constantly until the vegetables are tender, about 3-4 minutes.    Stir in the rice, pineapple, green onions and soy sauce mixture and cook until heated through and well mixed, about 2 minutes, stirring constantly.

This was really good with the Island Pork Tenderloin I made tonight.  My husband considers Fried Rice a side dish, but this would be good for dinner all by itself!  I have to say though that the sauce from the Pork Tenderloin is what made this rice dish so good!

Adapted from a recipe found on Pinterest that linked to this blog:
http://damndelicious.net/2014/06/25/pineapple-fried-rice/

Island Pork Tenderloin

Island Pork Tenderloin

2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 - 2 1/2-lbs total), trimmed
2 tablespoons olive oil
1/3 cup pineapple juice
3/4 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco


Preheat the oven to 350^F.

Stir the salt, pepper, cumin, chili powder and cinnamon together in a small bowl and then rub it all over the pork.  Heat the olive oil in a heavy, oven-proof, 12-inch skillet over medium high heat. Brown the pork on all sides, turning occasionally, about 5-6 minutes.  Remove from heat, but leave the pork in the skillet.  Pour the pineapple juice into the skillet.

In a small bowl, stir together the brown sugar, garlic and Tabasco.  Pat the mixture on top of the pork. Place the skillet in the oven and roast the meat for about 20 minutes at 350^ or until it reached 140^ on a meat thermometer inserted in the center.

Remove from oven and let pork stand, loosely covered with foil, for about 10 minutes before slicing.

This was very good (though a bit garlic-y for my taste, so next time I'll reduce the amount of that!)   I served it with Pineapple Fried Rice.  And I will make both again!!

Adapted from a recipe found on Pinterest which linked me to this Blog: http://littlebcooks.blogspot.com/2012/04/island-pork-tenderloin.html  (Thank you Little B!)