Maple Bourbon Smash #SundayFunday

Cheers!!!  We are celebrating the birth of our first grandson, Milan, who was born yesterday morning at 6:45 AM.  When we got back from the hospital, Frank made us each a Maple Bourbon Smash to commemorate this momentous day.

We chose this particular cocktail because the Sunday Funday Bloggers are preparing to celebrate Maple Syrup Saturday on March 21st.......

Maple Popcorn and the Weekly Menu #CooktheBooks #MoviesandMunchies

This month's Movies and Munchies pick is the iconic A League of Their Own chosen by Debra of Eliot's Eats.  

When I was looking for this movie I discovered a series based on the film available with Amazon Prime.  I haven't watched it yet but I will.

Bacon and Whiskey Maple Muffins #MuffinMonday

Light, tender savory muffins with just a touch of sweetness.  Perfect with a cup of coffee and a piece of fruit in the morning for a complete breakfast.

Filled with Bacon, flavored with Whiskey Maple Syrup and topped with a Brown Sugar Crumble these are perfect for Muffin Monday..........

Maple Doodles #ChristmasCookies

Snicker Doodle and Maple Cookies collide in these delicious cookies perfect for Christmas or anytime you have a hankering for a tasty treat.

This is my final recipe for Christmas Cookie Week but I am not done baking so stay tuned throughout the next few weeks as I share more cookies, breads, and sweet treats in anticipation of the Holiday Season.......

Pecan Chicken with Maple Pecan Sauce #ImprovCookingChallenge

Chicken breasts dredged in pecan meal and baked to a deep brown and served with a Maple Pecan sauce.  Delicious!!

It's time for the Improv Cooking Challenge.......

Maple Muffins and the Weekly Menu #MuffinMonday

These muffins flavored with fresh Maple Syrup and cinnamon then topped with a pecan streusel make a perfect breakfast accompanied by yogurt and fresh fruit or just grabbed as you are running out the door.

It's time for Muffin Monday.....................

Maple Glazed Pork Tenderloin with L'Ecole Semillon

 I was provided with two bottles of L'Ecole wine for tasting purposes.  I received no monetary compensation.  All opinions are my own.

We had the Teen's Godparents over for dinner the other night, in fact it was the same night that I participated in a Zoom Meeting with the folks of L'Ecole Wines.  I had decided to serve a Maple Glazed Pork Tenderloin with a side of Pumpkin and Sweet Potato Mash and corn.  I opened a bottle of L'Ecole Semillon to pair with this dinner.  It was heavenly.

When dinner was finished, I left to attend the Zoom meeting while the others played games and visited. 

Maple Glazed Delicata Squash #HolidaySides

This easy and delicious squash makes the perfect side dish for Thanksgiving or any Fall Comfort Meal.  No need to peel the squash, roast it until nice and crisp and the skin adds to the wonderful flavor and texture of this dish.

Today is the second day of the Holiday Side Dish Event.....

Soft Baked Banana Oatmeal Bars #BakingBloggers

Delicious combination of oats, banana, maple syrup and peanut butter can be put together the night before and baked in the morning for a delicious breakfast topped with a little bit of milk or cream.

Our Baking Bloggers group has gone Bananas this month.................

Maple Coconut Cookies #FoodieExtravaganza

These Maple Coconut cookies are quick to put together and quick to disappear.  You might want to make two batches.

Join us today as we prepare to celebrate National Maple Syrup Day......

Banana Maple Muffins #MuffinMonday

Naturally sweetened with banana and pure maple syrup, these muffins are perfect for back to school.  Hand them out as they run to catch the bus.  Stick one in their lunchbox as a treat.  Have a platter on the table when they walk in the door, famished, to hold them until dinner.

Welcome to Muffin Monday.........

An Amazing Corned Beef Recipe and the Weekly Menu

I had my brother, Dick, and his wife, Jackie, over for dinner last Sunday.  I had found this interesting recipe for Maple Glazed Corned Beef over at my friend Colleen's blog.

I didn't take many photos because, to be honest, I wasn't planning on blogging about this corned beef other than to mention it in my next Winophiles post.  

That was before we tasted it.  Then, it was devoured so quickly, there was nothing left to take pictures of....perhaps I should have shown you the empty plates!!

This is absolutely going to be our corned beef recipe every time I make it from now on. Since it was not my normal Corned Beef and Cabbage, which is also very good, I decided to saute up some cabbage in butter with onions and mushrooms as a side dish.  That was also very delicious.  I served up some of my Smashed Redskin Puffs and this was the perfect dinner.  It will NOT only be served during March, I can guarantee that.

I adapted Colleen's recipe very slightly, including the seasoning packet that come with the corned beef brisket when cooking and omitting the peppercorns.   I cooked my Corned Beef in the slow cooker on Saturday.  Trimmed and refrigerated it and then rewarmed it for half an hour, covered, before adding the glaze and baking it, uncovered, for another 15 minutes. 

We loved it so much that I am making it again, for just Frank and I, tomorrow so that I have some leftovers for another recipe I have planned for this month.  

Sunday we are taking our Little Miss to see Seussical the Musical and then having dinner out. 

Shower day for Aunt Irene is now moved to Tuesday's so we will be picking up carryout on the way. 

You will find my Weekly Menu following this recipe.  Enjoy!!

Maple Glazed Corned Beef

adapted from Faith, Hope, Luck and Love Survive

1 corned beef brisket with flavoring packet

2 T. brown sugar

water

1/2 c. brown sugar, packed

2 T. Dijon mustard

2 T. pure maple syrup

1 T. prepared horseradish

Place the corned beef in the crock of a slow cooker, fatty side down.  Sprinkle with seasoning packet and brown sugar.  Add water until it covers the corned beef.  Cook on low for 8 hrs. Remove from crockpot and trim off the layer of fat.  Place into a baking dish.

In a small bowl, combine the brown sugar, mustard, syrup and horseradish.  Whisk until smooth.  Pour over the corned beef and place in a preheated 350* oven for 15 minutes to glaze.  Print Recipe

Weekly Menu

Saturday

Maple Glazed Corned Beef

Colcannon

Sunday

Dinner out after show

 Melody Monday

Pizza Lasagna

Tuesday

Carryout at Aunt Irene's

Wednesday

Colcannon Corned Beef Soup

Thursday

Pasta with Pork Ribs

Fish Friday

Church Fish Fry

Roasted Maple Glazed Carrots for #FoodieExtravaganza

The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you. We take turns hosting and this month it's Lauren of Sew You Think You Can Cook.

December 17th is National Maple Syrup Day and Lauren challenged us to bake with, cook with, or make a beverage with maple syrup. (For some international bloggers who can't find maple syrup, they'll be joining the fun with honey as a substitute.)

December is a very busy month for everyone so I wanted to share a recipe that is quick, easy and perfect to serve during the holidays.  I love serving glazed carrots as a side to so many dishes. Almost everyone loves carrots and glazing them with a little sweetener is always a winner.  I normally just do my carrots on the stovetop with butter, olive oil and brown sugar.  The other night when I was going to serve carrots as a side for the meatloaf I had made for dinner I remembered that we were celebrating Maple Syrup this month and decided to change things up.

I tossed the carrot slices with some olive oil, maple syrup, salt and pepper and put them in the oven to roast while my meatloaf was baking.  It doesn't get any easier than that.  The carrots took about half an hour at 350* which is what my oven was at to bake the meatloaf.  You can adjust the time according to any oven temp.  If just roasting them on their own use a hot oven, 425*, for 15-20 minutes.  I was only feeding 2 of us, feel free to adjust the ingredients according to the number you are feeding.

Roasted Maple Glazed Carrots

3 carrots, peeled and slice into 1/2" diagonal disks

1 1/2 t. olive oil

1 1/2 t. maple syrup

salt and pepper to taste

Toss all ingredients together in a shallow baking pan and roast at 350* for 30-40 minutes, until tender and browned in spots.  Print Recipe

 If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Don't forget to check out all these other maply recipes:

• Basbousa - Egyptian Semolina Cake from Sneha of Sneha's Recipe
• Bangin' Breakfast Potatoes from Rebekah of Making Miracles
• Gluten-Free Maple Chestnut Cookies from Caroline of Caroline's Cooking
• Maple Pecan Bars from Nichole of Cookaholic Wife
• Maple Sugar Cookies from Sue of Palatable Pastime
• Maple Walnut Vinaigrette from Tara of Tara's Multicultural Table
• Momiji Tempura from Camilla of Culinary Adventures with Camilla
• Overnight French Toast Casserole from Elaine of Cookin and Craftin
• Roasted Maple Glazed Carrots from A Day in the Life on the Farm
• Rosemary Maple Glazed Turkey Breast from Lauren of Sew You Think You Can Cook
• The Back Forty Cocktail from Stacy of Food Lust People Love