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Pork Chops with Cherry Apple

Published on 16 April 2015 Category: BlogRecipes Written by Andrea
Recipe Apr 14 Pork chops with cherry apples Copy 


2 tablespoons olive oil
4 pork chops, medium thickness
Salt and pepper
1 shallot, diced
2 garlic cloves, diced
1 Crystal Market* Pink Lady apple,
peeled, cored and diced
3 tablespoons white wine
1/2 cup chicken stock
1 tablespoon Dijon mustard
1 pound cherries,
pitted and diced, plus more
for garnish
2 tablespoons butter


1. Heat olive oil in a large frying pan over medium-high heat.
2. Season pork chops with salt and pepper to taste. Add to the pan and
brown on both sides; remove and keep warm.
3. In the same pan, sauté shallots and garlic until soft, about 2 minutes.
Add apples and wine; sauté for 1 minute.
4. Add chicken stock, mustard, diced cherries and pork to the pan; simmer
over medium heat until the cherries are soft and the pork is cooked all the
way through.
5. Remove pork and stir butter into the sauce.
6. To serve, drizzle sauce over pork chops. Garnish with cherries on the side.
Makes 4 servings


Banana Foster Cheesecake

Published on 14 April 2015 Category: BlogRecipes Written by Andrea
 Recipe Apr 9  Banana Foster Cheesecake Copy INGREDIENTS

1 tablespoon chopped pecans

5 ounces Baked New York Cheesecake (1 precut slice)

1/2 ripe banana, peeled and cut in 1/4-inch slices
2 tablespoons purchased caramel sauce,warmed
Whipped cream



1. Preheat oven to 350°F. Toast pecans on a baking sheet for 5-10 minutes, 
or until fragrant.
2. Place cheesecake slice on a dessert plate. Top with banana slices, 
letting them cascade down the sides.
3. Spoon warm caramel sauce carefully over cheesecake and banana 
slices. Sprinkle with toasted pecans.
4. Pipe a dollop of whipped cream onto back end of cake, then lightly
sprinkle cake and plate with cinnamon.
Makes 1 serving.

Slice Roast Beef Tex-Mex Fajita Skillet

Published on 14 April 2015 Category: BlogRecipes Written by Andrea
Recipe Apr 9 tex mex fajitas Copy 




3/4 cup prepared fajita sauce
3 ounces sliced mushrooms, grilled
3 ounces sliced onion, grilled
20 ounces Sliced Roast Beef Top Round
2 ounces deep-fried tortilla strips
1 cup diced avocado
4 teaspoons chopped cilantro



1. Combine fajita sauce, mushrooms and onions in a bowl.
2. Cut sliced roast beef into 1-inch strips. Heat on a flat grill until warm.
3. Heat a cast-iron skillet until smoking. Place the vegetable mixture in
the skillet, top with roast beef, and garnish with crispy tortilla strips,
avocado and cilantro. Serve immediately.
Makes 4 servings.