I came across this recipe from Food Network. As with most of Food Network recipes this did not disappoint. The one hiccup I had was that the grocery store we stopped at in Bar Harbor did not have the phyllo cups. So what’s a girl to do? You know it, improvise! Nothing some puff pastry sheets could not take care of. Using the puff pastry added a lot more work to this dessert but worth it. I’ll be packing the cups next time!
INGREDIENTS
1 Cup fresh blueberries
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/2 cup mascarpone cheese
2 Tablespoon powdered sugar
1/2 teaspoon grated lemon zest
2 Tablespoons lemon juice
1 package mini phyllo shells
DIRECTIONS
Combine the blueberries , granulated sugar and cinnamon in a small sauce pan. Cook over medium high heat until the berries start to break down and the liquid is syrupy, about ten minutes. Remove from heat and let cool to room temperature.
Whisk together the mascarpone, powdered sugar , lemon zest and lemon juice in a medium bowl.
Spoon or pipe dollops of the mascarpone mixture into the phyllo shells, leaving room for the blueberry compote. Then top with the blueberry compote. Zest with more lemon zest if desired.
Serve immediately.
IF you get stuck like an did with no phyllo shells. You can use puff pastry sheets. I just cut the into bite size pieces and baked according to package directions.
Enjoy!
We are always looking for something different to grill when we are traveling in the motorhome so for this trip to Bar Harbor Maine I decided on grilled pork chops with grilled apples and an apple cider sauce. I made the rub (minus the olive oil. I added that when it was time to cook)and sauce before we left the house making this super quick to pull together for dinner! The sauce is just that….it’s not a glaze the sauce is much thinner. I made this with Honey Crisp apples but Jim thought he would like the tart from a Granny Smith apple so next time I will be using both types of apples. We always have our meat thermometer with us as that’s the easiest way to keeping the meat moist. We really enjoyed this dish. We grilled the apples at the end of the cooking time for the pork chops so they did not get over cooked and kept a little bite to them. will be adding grilled apples to more of our dinners this summer!
INGREDIENTS
4 bone in pork chops
2 Apples, sliced. Can use Honey crisp or Granny Smith or both.
FOR THE RUB
2 tablespoons brown sugar
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon olive oil
FOR THE APPLE CIDER SAUCE
3/4 cup apple cider
4 Tablespoons Maple Syrup, the real stuff
1/2 Tablespoon Dijon mustard
Dash of red pepper flakes
Pinch of salt
DIRECTIONS
Light your grill to medium high heat.
In a small sauce pan prepare the sauce by combining the apple cider, maple syrup, Dijon, red pepper flakes and salt in a saucepan and bring to a simmer. While the cider comes to a simmer (simmer for about ten minutes then remove from heat) prepare your rub. In a small bowl combine the brown sugar, chili powder, garlic powder, salt and pepper. Mix the rub though with a fork. Add the oil to the spice mixture forming a paste. Pat the pork chops dry then cover the pork chops with the paste on both sides.
Place the spice covered pork chops on the heated grill and throughly brush with the cider sauce. Grill chops for about six minutes, flip chops , brush with sauce and grill for another couple minutes, flip and brush again. Repeat until the chops reach 145 degrees internal temperature. Add the sliced apple pieces to he grill and also brush with the sauce. Once you have grill makes on your apples you can remove them. Serve warm with your pork chops.
Enjoy!
We recently spent some time in Bar Harbor Maine and stopped at one of our favorite Lobster shacks, Gateway Lunt’s Lobster Pound in Trenton Maine. We have eaten here several times and always get great food and service. On the day we ordered from Lunt’s we decided to get it to go as we were staying at a gorgeous campground nearby and had a incredible spot right on the ocean and the view was just stunning. We watched the eagles as well as a seal each day along with fishing/lobster boats. The week we spent was exactly the kind of vacation everyone needs. On to the food.
I ordered a small order of baby fried shrimp ($18.00)knowing Jim and I would be sharing an order of onion rings. The shrimp were piping hot, crispy and sweet. Three of my favorite things to order in the summer are calamari, scallops and fried shrimp, these fried shrimp with a side of tarter sauce are right up there as some of the best.
Jim also ordered one of his favorite summer time dish as well. A fried haddock sandwich. Jim has had this dish a few times from Lunt’s and this time was just as it has been. The haddock was fried until golden brown and crispy. The fish stayed moist and tender on the inside with the outside crisp on a bulky roll. Jim ate every last bite! Let’s not forget those onion rings we shared. They are super thin and super crispy with a very light batter. So, so good!
I should add, the prices have gone up this season. It’s no surprise as that’s happening everywhere with everything. Our order cost us over forty dollars. They don’t post prices on line so check out the prices before ordering.
Gateway Lunt’s Lobster Pound has both inside and outside seating. It’s great to eat outside on a nice day as the location is right across the street from the Bar Harbor Airport and they have tons of plane traffic all day. You can watch the sight seeing planes go in and out along with a couple of jets.
If someone in your group does not like seafood not to worry as they have steak, ribs, burgers and grilled cheese to name some other items. They also offer home made pies and ice cream for dessert. You won’t leave hungry!
You can find more information including the full menu online or on Face Book. They also post their specials on face book!
Enjoy!
I came across this recipe on Pinterest and knew I had to make it. I changed it slightly by adding a drizzle of salted caramel sauce over the top. This recipe is gluten free BUT everyone in the house loved these bars. These are simply to make and very similar to my apple pie recipe so it was no surprise everyone enjoyed these apple pie bars!
INGREDIENTS
INGREDIENTS FOR THE COOKIE BASE-
1 1/2 cups gluten free flour. I used Bob’s 1 for 1 that has xanthan gum in it.
1/3 cup granulated sugar
Pinch of salt
8 Tablespoons dairy free butter. I used Earth’s Balance, cut into Tablespoons.
You will be reserving 1/3 cup of this mixture to use in the crumble.
FOR THE CRUMBLE-
2 Tablespoons brown sugar, packed
1/3 cup chopped pecans
1/4 cup gluten free old fashioned rolled oats
1/3 cup of reserved cookie base
APPLE CINNAMON FILLING-
3 cups chopped, peeled apples. I used a combination of honey crisp and Granny Smith. Chop into 1/4 inch or so pieces.
1 1/2 teaspoons cinnamon
AT THE END OF COOKING-
Add a drizzle of salted caramel sauce if desired.
DIRECTIONS
Pre heat oven to 375 degrees.
Line 8 inch square baking pan with parchment paper or Tim foil so the foil hangs over the edge so you can easily remove the bars from the pan at the end of cooking time.
TO MAKE THE BASE-
Using a stand mixer add the flour, sugar and salt into the mixing bowl and mix on low speed to combine. Add butter a couple pieces at a time and continue to mix until a dough forms and pulls away from the sides of the bowl. About 2-3 minutes. Measure 1/3 cup of the dough and set aside to use in the crumble.
Using your hands press the remaining dough into an even layer on the bottom of your prepared pan. Bake 15 minutes or u til edges begin to brown rotating pan half way through baking.
APPLE CINNAMON FILLING-
While the base bakes, combine chopped apples and cinnamon in a bowl mixing to coat the apples in the cinnamon.
CRUMBLE TOPPING-
While the base bakes add the reserved dough, brown sugar, pecans and Oates into the mixing bowl used for the base using the mixer or a pastry cutter, or your hands mix until combined and crumbly. Set aside.
ASSEMBLE-
Pour the cinnamon apples over the hot base and spread evenly. Sprinkle with the crumb topping pinching the crumble to create a tiny crumble. Do not press it into the filling. Bake 22 minutes then cover with foil and bake an additional 10 minutes. Turn oven off and leave covered in the pan in the oven for 5 more minutes. This will allow the apples to bake without over browning the crumble topping.
Let bars cool completely in the pan. Add salted caramel if desired . A light drizzle over all of the top. When cooled completely remove from the pan using the over lapping foil and cut into squares. Store in the fridge.
Enjoy!
I have been buying Ken’s Apple Cider Vinaigrette for a couple years now, it’s one of my favorite salad dressing to have on salads or with vegetables but I recently went on their website to see if the dressing was gluten free and found it is gluten free and they had a recipe for these meatballs so I knew I wanted to try them. These meatballs are sweet from the vinaigrette and spicy from the sriracha and cayenne. Jim and I both really liked these meatballs. They are simple to make and can be made into smaller meatballs for an appetizer or larger for dinner. These would also be easy to make and put in the crockpot for entertaining.
INGREDIENTS
For the meatballs-
2 pounds ground Turkey
2 cloves minced garlic
1 cup breadcrumbs (I used crushed corn chips to keep it gluten free)
1 small onion finely diced
1 teaspoon cayenne pepper
1/4 cup Ken’s Apple cider Vinaigrette
Pinch of salt
Pinch of pepper
To make the glaze-
1 cup Ken’s Apple Cider Vinaigrette
1/4 cup low sodium soy sauce
3 teaspoons grated ginger
6 Tablespoons packed brown sugar
2 Tablespoons sriracha
3 teaspoons cornstarch
DIRECTIONS
Pre heat the oven to 400 degrees. Line a baking sheet with tin foil and set aside. Add all of the meatball ingredients into a large bowl and mix well to combine. Roll into 1 inch balls. Place the balls on the baking sheet and bake for 15 minutes.
Mix the apple cider glaze ingredients except for the cornstarch into a large skillet and mix well to combine and bring to a boil. Once to a boil mix the cornstarch with 1 tablespoon of water then add to the sauce mixture. Stir until slightly thickened then turn the heat down to medium. When the meatballs are ready take them out from the oven and add them to the sauce to finish cooking. Once cooked through remove from heat and serve warm.
Enjoy!
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