Roasted Pork Loin

Today we get to continue our recipes series! I have a love of vintage recipes, and when I was at the store the other day, I saw a beautiful pork loin, which I thought would be perfect. This is an incredibly simple recipe, and I hope you love it! I tried to take step-by-step pictures to help!

First, heat your oven to 350 degrees. Chop 3 cloves of garlic.Next, get your salt and pepper ready. Then you’ll want to rinse off your pork loin and place in a cake pan.I’m using Garlic Olive Oil from Olive Paris because it’s my favorite! Also grab any dried herb that you like. I wanted rosemary from our garden, but the guys were pouring the decking for our pool, and I didn’t want to be “that person” who tripped and fell into wet cement.

Ok, now that your ingredients are ready, drizzle 3-4 tablespoons of oil on the pork loin.Then, sprinkle with garlic, salt, pepper and the herb of your choice. I went with tarragon!Bake for about an hour covered with foil. Our entire family loved it, which it why I only got the following shot of it fully cooked.Enjoy!

 

 

Granny’s Easy Peach Cobbler

My granny was known for her sweet tooth. There was never a day in her home that we weren’t offered dessert after every meal. This was the lady who added sugar to my bowl of Lucky Charms. 😉 And she oozed sweetness. There will never be another one like her, and I’m thankful to have several of her “recipes.” I use that term loosely because she rarely measured, but today I’m very happy to share the first recipe of hers I remember making.

My granny loved peaches. In fact, the jarred vanilla peaches from Atwoods were some of her favorites. She always had canned peaches at home, and it was from this very simple ingredient that she was able to create a favorite dessert of mine – easy peach cobbler.

Photo Credit: Google Images

In a 9×13 pan, melt a stick of butter in a 350 degree oven. While it’s melting, combine 1 cup of flour, 1/2 teapsoon of baking powder, 1 cup of sugar, 1 cup of milk and a dash of salt. After the butter has melted, pour the flour mixture on top of the butter. Add two cans (16 ounces each) of sliced peaches in syrup on top. As if that weren’t sweet enough, sprinkle on sugar and cinnamon before baking in the oven for about 45-50 minutes. Delicious every time.

I’m thrilled to share receipes with you, and I can’t wait to hear from each of you about your favorite recipe. Please feel free to share them at etiquettebyemily@gmail.com.

Thank you for reading!

Entertaining Made Easy

THANK YOU to everyone who sent an email recently asking about easy entertaining recipes. I’m going to try to encompass the three different occasions mentioned. Also, if you ever have a topic request or a question you would like answered, please feel free to email etiquettebyemily@gmail.com. I do my very best to answer each one!

So, for starters, if you are taking a side to a potluck dinner, these garlic-cheese biscuits are amazing. Amazing. They couldn’t be any easier, but I will admit it – I cheat and use biscuit mix (Bisquick).

Mix 2 c. of bisquick with 2/3 c. of milk and 3/4 c. of cheddar cheese until just combined. I mix by hand so as to not make the dough hard. Then, I drop 8 huge spoonfuls on a parchment-lined cookie sheet. Bake at 450 degrees for 6-8 minutes. Mix 1 stick of melted butter with 1/2 teaspoon of garlic powder. Brush on top (don’t be shy) of the warm biscuits as soon as they come out of the oven. Again, amazing. These are excellent warm, but they’re still just as good at room temp. They’re very transportable, and they’re the perfect gift for someone who is new to the neighborhood.

Now, Banana Muffins. Yay! If you are hosting a brunch, these are it.

Mix 3 overly ripe bananas with 1/4 c. of honey. Add in 1/2 c. of greek yogurt, 1 egg, 1 tablespoon (yes, it sounds like a lot) of vanilla extract and 1 tablespoon of coconut oil. After all of that is very well mixed, add in 1 1/2 c. of unbleached flour, 1 teaspoon of baking soda and 1/2 teaspoon of salt. Mix until just wet. Then, toss in 1/2 c. of semi-sweet chocolate chips. Bake at 350 degrees for 20-25 minutes. Mine usually take about 23 minutes. It makes one dozen. *Note* Make sure to line your muffin tin. These are very low fat, and that causes them to stick more than normal.

Finally, the easiest side in the world. Roasted asparagus. I simply cut or break the woody ends off of the asparagus, lined them out on a cookie sheet, toss on a little olive oil and salt. That’s it. Roast at 425 degrees for about 12-15 minutes. My kids eat them up every time.Thank you for reading!

 

Traditions and Recipes

(Birthday girls get birthday pie in the South)

Last night I made some pies for a rehearsal dinner. Every time I make pies now, it reminds me of my granny. She was the pie queen. Every single crust of hers was perfectly thin and flaky. Just enough of the filling would soak in to make it delicious and worth every calorie. Like most Southern cooks, she never measured; she just felt the give the mixture gave to let her know if more milk, sugar, etc. might be needed. It never mattered. They came out just right each time.I wish I had that talent. I, on the other hand, have scoured over a dozen recipes my granny had written down (just for chocolate meringue pie) to try to find one that remotely tastes like my granny’s did. Before she passed away, I had her try some, and she gave me pointers for improving it – let the crust bake for about 90 seconds longer, increase the temperature about 15 degrees. Suggestions like these. About six months before she passed away, she gave me the approval. But, truthfully, I think she said it to be nice. No pie could ever touch hers.

My mother-in-law has always joked that if someone asks for her recipe, she gives it to them with a minor alteration. Maybe a slight measurement change or missing an ingredient that isn’t vital to the dish. She said that way people think, “Hmmm, it just isn’t quite as good as when Jane Smith made it.” However, I truly believe that it never is the same anyway. Recipes keep memories alive. Sometimes that right bite takes us back to our granny’s house, with a window AC unit, open windows in the kitchen that had simple white curtains blowing in the summer breeze, our bare feet on the laminate flooring and the perfect creamy bite of chocolate meringue pie in our month. No earthly mansion could compare to the paradise we experienced in that moment. No need for keeping up with the Joneses, as we had something they never would – a pie made with love from arthritic hands and a beautiful heart.

Although I’m missing my granny a lot lately, I’m so thankful for every memory I had with her and the recipes I get to share with Katherine and Grant. I hope you have plenty of memories like these, as well. If so, I’d love to hear about them in the comment section. Let’s keep the memories alive.

As always, thank you for reading!

 

As Easy As Pie

We inherit many things from generation to generation. Smiles, senses of humor, height, family china, family Bibles, etc. One of my favorite things that’s been passed down to me has little-to-no monetary value, but it is immeasurably valuable to me is family recipes. This past weekend I decided to cook some pies.

Now, in my household, pies are what the world revolves around. True story: When my nearly ninety year old grandmother starts to get full during a meal, she’ll stop eating to make sure she saves enough room for dessert. This sweet lady has, thankfully, never had diabetes or sugar issues. It’s a miracle, too, considering she sweetens even Lucky Charms. I think my body nearly went into a sugar shock once I learned that after I’d already started eating my cereal when I was staying with her once. Clearly, desserts, pies in particular, are important in my family.

In the South, pies are used to convey sorrow, joy and every emotion in between. They are proudly displayed at church pot lucks and are brought to homes to welcome new babies and comfort those who have lost loved ones. As easy as pies may seem to be, hence the saying “as easy as pie,” the immense number of recipes I have inherited for each type of pie seems to say differently, with subtle variations seemingly making big impacts in the results of the pie.

Debates in the pie world include everything from using cornstarch vs. flour to meringue vs. cream. Every family has their own “perfect” recipe for each part of the pie, including the crust, filling and meringue or cream.

As I combed over the many variations of a chocolate meringue pie I had received from my sweet granny, I realized no pie I make will ever be like hers, even if I followed each recipe to the T. She just knows “her” pie. She doesn’t need to measure each ingredient for the crust, because the recipe might warrant change, even by a teaspoon of flour, because of the weather. She cooks by feel and by heart, something I’m slowly learning to do. She’s taught me and given me so much over my life, but I’ve only started to realize how much she’s impacted who I am and my value system. I pray one day I pass on not only her recipes but her essence to my own daughter as we bake pies together.

In fact, a bit of that love is shared each time we bake for each other. It isn’t the ingredients but the time and care that we are putting into food that we give to others when we share our food with them. Not much is more Southern or hospitable than that. As I continue to go over various traditions, I hope you’ll join with me in sharing our food and our love with others.

What is your favorite thing to make for others?

As always, thank you for reading!
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