Chocolate Covered Maraschino Cherry Pie

 This is a pretty easy recipe to follow. The two must have ingredients are the Reese Syrup and the Ghirardelli Dutch Cocoa. The results are definitely worth the effort to source these.

Ingredients: 

Cherry filling
3 cups milk
3 TBS sugar
3 TBS instant tapioca
1 1/2 tsp Agar
3/4 cup Reese Maraschino syrup

Chocolate filling
2 cup milk
4 TBS Ghiradelli 100% Cocoa Dutch Processed
4 TBS sugar
2 TBS instant tapioca
1 tsp agar

Oreo pie crust

Process:

Cherry filling:

In a saucepan combine milk, sugar, tapioca and Agar. Mix well and let sit for 5 minutes. After sitting for 5 minutes put on high heat and stirring constantly bring to a full boil. That is a boil that doesn't go away with stirring. Remove from heat and continue to stir for a few seconds to cool a bit. Pour mixture into an oreo pie crust. Fill crust to about 3/4 full leaving enough room for the top layer of chocolate. Set aside and let cool preferably in the refrigerator so it will set while making the chocolate

Chocolate filling

In a saucepan combine milk, cocoa, sugar, tapioca and agar. Mix well and let sit for 5 minutes. After sitting for 5 minutes put on high heat and stirring constantly bring to a full boil. Remove from heat and continue to stir for a few seconds to cool a bit. Pour mixture over cherry filling in the pie crust. Chill for a few hours or until cold.

Enjoy!

Apple Cider Pork Loin Pot Roast

 This pot roast came out very tasty. Surprisingly you don't taste the apple cider. It didn't come out sweet but there is a subtle difference. A very good roast if I do say so myself

 

Ingredients

5 pounds Boneless Pork Loin
6 cups apple cider
2 cups Chicken Stock/Broth
1 lb Baby Carrots
2 Medium Onions cut in quarters
1 1/2 pounds small potatoes cut in half
6 stalks of chopped celery
2 TBSP vinegar
1 tsp Thyme
2 tsp salt
1 tsp pepper


Directions

Put roast into large crock pot. Add remaining ingredients and cook on low for 8 hours. If you like firm vegetables don't add the veggies until the last 2 hours.

Freeze Drying:

Place roast in refrigerator overnight. Remove any fat that has floated to the top and solidified.

Remove roast and with a slotted spoon remove cooked vegetables. Trim any remaining fat from roast. Cut roast into desired slices and place on freeze dryer tray. Place drained vegetables on freeze dryer trays. Save about 4 cups of the broth and place on freeze dryer trays. Freeze all until frozen solid. Transfer frozen trays to freeze dryer and freeze dry.

Enjoy

Chicken Parmesan

 Today I make a viewer suggested Chicken Parmesan. The results were great The chicken breast reconstituted so well even though it was such a thick cut. Hint, fork holes are the key

 

 

 

 Ingredients:

6 chicken breast with fat trimmed off
4 eggs
1 cup Italian Bread Crumbs
1 cup Grated Parmesan Cheese
1 lb grated Mozzarella Cheese
1 lb box of spaghetti noodles
67 oz jar Prego Italian Sauce

In bowl beat eggs until well blended
In separate bowl add bread crumbs and Parmesan Cheese. Mix well
Take one breast at a time and dip it in the egg mixture. Make sure and coat well
Transfer the breast to the bread crumb mix and coat well
Place breast in air fryer do not overlap breast in basket
Set air fryer to 390F and cook for 10 minutes
Turn breast over and cook for another 10 minutes. Breast should measure 165F on thickest part when done
Remove breast from fryer and poke several holes in each breast using two forks. This is important for the rehydration later on.
place on tray and freeze solid then freeze dry

Noodles
Prepare noodles according to box instructions. Tray up and freeze solid then freeze dry

Sauce and Mozzarella
Tray of sauce from the jar and cheese from the bag. Freeze solid then freeze dry

To package and reconstitute. Make a layer of noodles topped wih two chicken breasts. Package sauce and cheese separately. To reconstitute add enough water to cover the noodles and just starting to touch the breasts. Add water to bag with mozzarella cheese so that it can soak. Bake chicken covered with foil for 30 minutes at 450F. Drain excess water saving for the sauce. Reconstitute sauce and pour over noodles and breast. Drain Mozzarella cheese then spread over chicken breasts. Cover with foil and cook a further 15 minutes. Enjoy!