Coconut Pecan Bread

 

 Coconut Pecan Bread

 

 

 

 

 

 

 

 

 

 

 

 

 

I would place my bet on this being the best bread you’ve ever eaten.  My secret is adding vanilla yogurt.  It keeps the bread almost cake-like on the inside but crispy on the outside. To sweeten it without a lot of sugar, I add bananas and coconut. The vanilla comes through loud and clear. The pecans give it the perfect nutty texture.   I love this recipe and have made it for years.  My friends look forward to getting it for the holidays.  So easy to make…. Just throw it all in a bowl and get out a whisk.  You don’t even need a hand mixer.  This bread also freezes wonderfully so feel free to make a couple of loaves at a time! You’ll never regret having an extra loaves.

Coconut Pecan Bread

2 eggs

1/3 cup light brown sugar

1/3 cup white sugar

3 teaspoons vanilla extract

1/4 cup butter, melted

1/2 cup vanilla yogurt (or use sour cream)

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 medium bananas, smashed, about 1 1/3 cups

1 cup shredded sweetened coconut, plus 2 tablespoons for top

2/3 cup chopped pecans

 

Preheat the oven to 350 degrees. Grease a loaf pan very well with butter (or line with parchment paper) and set aside. Combine the eggs, sugars, and vanilla in a large mixing bowl. Whisk to combine. Add the butter and sour cream and whisk again. 

 

 

 

 

 

 

 

 

 

 

 

Add the flour, baking powder, baking soda, and salt to the bowl. Whisk to combine. Add the smashed banana and stir again. Add 1 cup coconut and the pecans and stir once more to mix throughout.

Pour the batter into the prepared loaf pan. Sprinkle with remaining coconut. Bake for 55-70 minutes until golden brown and a toothpick inserted comes out clean. Cool in the pan for 10 minutes before removing from the pan. Let cool completely on a wire rack before slicing. Enjoy!

 

 

 

 

 

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Pecan Apple Stuffed Pork Tenderloin

 

It’s that time of the year when I bring out all my favorite apple recipes.  It's also the best time to find great deals on Pork tenderloins.  I like to buy the smallest one I can find and stuff it with a great apple stuffing.  This is the same stuffing I use for my pork chops too.  Apple and pork go beautifully together!  This is one great recipe for fall!

Pecan Apple Stuffed Pork Tenderloin

1 loaf any dense bread, cubed

4 tablespoons butter (1/2 stick)

1 small onion diced small

1 Granny Smith apple, peeled, cored and diced

¼ cup carrots, diced small

1 ½ teaspoons brown sugar

1/2 cup apple juice

1 cup pecans, toasted and roughly chopped

1 Tablespoons chopped fresh thyme

 ½ teaspoons chopped fresh sage

1 teaspoon salt

1/2 teaspoon pepper

1 cup chicken stock, warmed

Spread the bread out on a baking sheet and bake let dry overnight. Or bake in oven at 200 degrees for about an hour until dry. Transfer to a large bowl. 

In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the onions and carrots and sauté until tender, about 10 minutes. Transfer to the bowl with the bread.  

Melt the remaining 2 tablespoons of butter in the pan and add the diced apples. Sprinkle with the sugar and cook, stirring occasionally, until the apples are tender, about 5 to 6 minutes. Add 3 tablespoons of apple juice and simmer, stirring to scrape up the browned bits of the bottom of skillet. Continue cooking until the liquid is reduced to a syrup, about 4 minutes. Transfer the apples to the bowl with the bread. 

Pour the remaining apple juice into the skillet, set over medium heat and simmer until reduced by one-third. Pour the apple juice over the bread mixture. Add the pecans, thyme, sage, salt, pepper and ½ cup of the stock to the bowl and stir gently to mix. Let stand, stirring occasionally, until the stock is absorbed, about 5 minutes. If the dressing seems dry, add more stock as needed. Taste and adjust the seasonings with salt and pepper. 

Prepare Pork Loin

2 tablespoons butter

2 tablespoons olive oil

Salt and pepper

Make a lengthwise slit about half the way through tenderloin. Spread open the slit for the stuffing. Season the loin with salt and pepper on all sides.

Optional:  In a medium skillet, sauté Tenderloin in butter and olive oil until golden on all sides. Remove from heat and set aside on plate to cool.

Fill the slit with prepared stuffing.  Place on a baking sheet and cover with foil.

Bake, covered, at 350 degrees for about 30 minutes.  Uncover and continue to bake for an additional 15-20 minutes until stuffing is browned on top and roast is cooked through. Temperature on side of roast should register 160 degrees on meat thermometer. Slice and serve with mashed potatoes and gravy! 

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Twice Baked Meatloaf Stuffed Potatoes

 

 

 

So, I felt like making a meat loaf today. Just a traditional meatloaf with breadcrumbs and eggs, etc.  Maybe serve it with mashed potatoes…no wait…baked potatoes.  Oh wait… maybe I can make a meatloaf mixture and stuff the baked potatoes.  Wow that sounds good.  Sounds better than just meatloaf and baked potatoes. I could imagine all the flavors melding together and the presentation would be so much different.  So, I threw it all together and OMG it turned out better than any traditional meatloaf.  You’ve got to make this recipe my friends.  One of my many creations when I am bored and looking for something different.

Twice Baked Meatloaf Stuffed Potatoes

Potatoes:

4 large or 6 medium russet potatoes  

1/4 cup extra-virgin olive oil 

salt and freshly ground black pepper 

Rub the potatoes with olive oil and bake in the oven for one hour until soft in the center.  You can use a microwave and cook them on high for about 15 minutes or until done. Allow to cool before handling. Slice in half lengthwise.

 

 

 

 

 

 

 

 

 

 

 

 

Using a spoon hollow out the potato leaving a border around the edges. Place scooped out potato  in a large mixing bowl and set aside. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next place some oil on a 9 x 13 baking sheet and place scooped out potatoes face down or skin side up.   

 

 

 

 

 

 

 

 

 

 

 

Drizzle with oil and then sprinkle salt on top. Place in the oven at 425 degrees for 15 minutes. You want your skins crispy.  While the skins bake, make your filling. 

 

Meatloaf Filling: 

1-pound 85/15 ground beef 

1/2 medium onion, very finely chopped 

½ cup panko breadcrumbs

Potato you scooped out before

2 eggs

2 garlic cloves, finely chopped 

1 teaspoon Italian seasoning

1 teaspoon garlic powder

½ teaspoon garlic salt

1 teaspoon paprika 

1/4 teaspoon ground cinnamon 

Salt and pepper 

1/8 teaspoon crushed red pepper flakes (optional)

1/4 cup chopped parsley 

 

In the large mixing bowl that you scooped your potatoes in, add the ground beef and all other ingredients. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mix lightly with fork until everything is well blended.  Do not over- work or it will be tough.  Just toss loosely with a fork. 

 

Remove skins from oven and place right side up. Allow to cool until they are safe to handle.  Using your hands, form meat mixture into small ovals and fill the potato skins, making a mound. 

 

 

 

 

 

 

 

Add the sauce on top and bake at 400 degrees for about 35 minutes. 

 

Sauce

1/2 cup ketchup 

¼ cup brown sugar

Chopped fresh parsley 

Mix until combined and add to top of meatloaf mixture.

 

Remove from oven and serve hot with some buttered rolls and a side veggie or salad.

 

 

 

 

 

 

 

 

 So good! 

 

 

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