5 Pomegranate Recipes to Try

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It’s pomegranate season, y’all!  Now through the end of February, this nutrient dense, antioxidant rich fruit is full of great benefits and flavor!  It’s packed with zinc, calcium, iron, magnesium, and potassium, just to name a few.   Around the holidays, pomegranates are great to toss into soups, salads, dinner meals, sweets, or even in a beverage. Check out these five delicious-looking recipes I’m going to try.

5-Ingredient Pear Pomegranate Salsa -- made with five fresh and tasty ingredients! gimmesomeoven.com

pear pomegranate salad

No-Bake Chocolate Pomegranate Tart | giverecipe.com | #tart #chocolate #pomegranate #fall

no-bake chocolate pomegranate tart

Honey, Pomegranate, Pecan Chicken Salad Lettuce Wraps... light, fresh, and mayo-free. Perfect for a refreshing lunch or dinner! #glutenfree | iowagirleats.com:

honey, pomegranate, pecan lettuce wraps

Pomegranate Moscow Mule. The perfect Winter Cocktail! Be holiday ready with this delicious drink!

pomegranate Moscow mules

Moroccan Butternut Squash and Goat Cheese Soup w/Coconut Ginger Cream + Pistachios | halfbakedharvest.com @hbharvest

butternut squash + goat cheese soup topped with pomegranates

I’ve scoured the internet trying to find the best way to deseed a pomegranate, and this 7-step tutorial is definitely the best.

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 What are your favorite ways to eat a pomegranate? 

xxx

3-Ingredient Apricot Chicken

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This super easy 3-ingredient baked chicken recipe is a crowd pleaser. It’s on repeat at my house and last night, I introduced it to my family. This chicken has the perfect amount of flavor and tenderness. I served it over rice with corn on the cob and cornbread (we like a lot of corn). This would also be great as a freezer meal. Mix the ingredients together in a gallon zip lock bag. Lay flat in your freezer. Set out chicken the morning of or switch it into refrigerator to defrost overnight. See instructions below!

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Ingredients:
6-8 chicken tenderloins
1 bottle Russian dressing (at least 8 oz)
1 packet dry onion soup mix
1 jar Smuckers apricot preserves
tin foil

Directions:
Preheat oven to 360 degrees. Lay out chicken tenderloins in a oven-safe dish. Mix all ingredients in a large bowl and then pour the mixture over the chicken making sure you’ve covered ever piece. Cover with aluminum foil and toss in the oven for 45 minutes or until the insides of the chicken are cooked through (white). Serve over rice with excess juice from the pan.

Enjoy!

Cookie Love: The Cookie Reveal!

Yesterday I posted a recipe from Cookie Love, a cookie cookbook where I made the chocolate chip cookie dough from scratch. Shew, that’s a lot of “cookies” in one sentence. Make sure you check out that post before reading this one.

I was so excited to get home from work and bake these bad boys. I thought about how they would smell and I could almost taste the chocolate on my lips. The dough was super stiff so I had kneed it a little. The book doesn’t mention this, but I got my hands just a little damp so I could roll the cookies in little balls. That way the batter wouldn’t stick to my hands.

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I like my cookies in between a little crunchy and a little chewy. I took mine out of the oven around the 10-miunte mark and let them cool the rest of the way. It all depends on your oven, though. I watched them like a hawk to make sure they didn’t burn. It was like watching a kid ride a bike for the first time without the training wheels. I was so proud of myself. I couldn’t have been more pleased. The flavor is unlike any chocolate chip cookie I’ve ever tried before. I do believe it’s that pinch of salt that made the difference.

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This recipe did make a bunch of cookies; I lost count around 30. I’ll be giving one to everyone I come in contact with this weekend just to get rid of them. If you see a girl passing out cookies at the farmers market, just take them. The recipe from the book says they are fresh only for about 3 days, so I have to enjoy them while I can. I hope you’ll try these out next time you need a quick cookie recipe. Enjoy!

Thanks again to Blogging For Books for sending me this book.

Thai Peanut Pork

My new-found love is pork tenderloin. Ever since I can remember, I’ve hated pork. Or at least the butt of the pig. I worked at a barbecue joint for a little over three years and the thought of eating pork disgust me. It was way too salty and fatty for my liking. Recently, I made a simple pulled pork recipe using a tenderloin and I fell in love with the flavor and tenderness of it. It wasn’t too salty or chewy. It was perfect. I wanted to try something different, so that’s where this recipe came in.

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Thai Peanut Pork
via I am That Lady

Ingredients:
1 pork tenderloin log
1 red bell pepper, sliced
1 yellow pepper, sliced
1/3 cup soy sauce
1/3 cup peanut butter
1 tbsp ground ginger
1 cup chicken broth (or 1 cup water and 1 chicken bouillon cube)
3 tbsp honey
2 cloves of garlic
1/2 tsp red pepper or cayenne flakes

Directions:
Toss everything in a crock pot and let sit on high or 5 to 6 hours. One hour before serving, remove lid to allow sauce to thicken. Serve with brown rice or Asian noodles. This recipe is perfect for freezing. Just take it out the morning or night before you plan to cook it to let it thaw.

-xo-
Enjoy!