Apple Cider Margarita

Apple Cider Margarita

These delicious apple cider margaritas are a seasonal twist on a classic cocktail recipe. Sweetened with maple syrup and garnished with a cinnamon sugar rim, these are perfect for Thanksgiving or another fall gathering. Plus, they only require 5 ingredients and only take 5 minutes to make!

Fall flavors: With apple cider, maple syrup, and cinnamon, this apple cider margarita is packed with fall flavors and makes a perfect drink for the holidays/autumn months.

Ridiculously easy: Just add everything to a cocktail shaker and shake! This apple cider margarita recipe is super easy and will keep your guests happy as they come back for seconds. Just 5 essential ingredients and 5 minutes to make. 

Tangy, sweet and perfectly balanced: maple syrup and fresh cider add just enough sweetness to this apple cider margarita, which is balanced out with tart lime juice, slightly bitter Cointreau, and of course, tequila. The cinnamon sugar rim also has a bit of salt so it doesn't overpower the cocktail.

 Ingredients

Here's what you'll need to make an apple cider margarita:

                                          

Hearty Lentil Chili. ~. Vegetarian

 

     

Hearty Chili  ~  Vegetarian

This hearty lentil chili is packed with smoky, savory spices, carrots, and bell peppers for rich flavor, satisfying texture, and a nourishing boost of protein. Made with chorizo (easily vegan-adaptable), it can be cooked on the stovetop and ready in about 45 minutes, or prepared in the slow cooker (crockpot) for an easy, hands-off meal.

Like most soups and stews, this lentil chili tastes even better the next day as the flavors deepen and meld. It's a perfect make-ahead chili recipe for healthy, comforting meals you can enjoy all week long.

Best Cornbread recipe will post 3/21/2026

Ingredients:

1/2 onion, chopped
2–3 garlic cloves, chopped
1/2 pound ground meat or chorizo (or use plant-based “ground meat”, turkey, beef, or chicken)
2/3 cups dried brown lentils (8 ounces)
1/3 cup dried split red lentils (or sub more brown lentils, but red makes the chili thicker)
1 carrots, sliced into half rounds, about 3/4 cups
7 1/2 oz can diced tomatoes, with juices
1/4– 1/2 jalapeno, diced (seeds removed)
3/4 teaspoons salt (adjust salt to taste)
1/2 teaspoons ancho chile powder (or sub Mexican chile powder)
1/2 teaspoons Mexican oregano
1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1 cinnamon sticks
1/2 tablespoons molasses (or maple syrup or honey)
3 cups broth or stock (veggie, chicken or beef)
1/2 bell pepper, green or colored, chopped
1/2 tablespoons apple cider vinegar (optional, add to taste)

Directions:

Sauté onion in a pan over medium high heat with oil for 3 minutes until it starts to soften. Add garlic stirring in and add chorizo, sauté for 5 minutes. 

Add lentils, carrots, tomatoes, jalapeño, salt, ancho powder, oregano, smoked paprika, and cumin. Mix together.

Add broth, molasses and cinnamon sticks. Bring to a boil, turn down to a simmer with a vented lid for 30 minutes. 

Add green pepper and simmer 15 minutes more, uncovering it to cook off the liquid. 

Stir in the apple cider vinegar, then adjust the seasonings if needed.

Serve in bowls with sour cream, shredded cheese or avocado and cilantro.

Storage: 

Leftover Lentil Chili will keep in an airtight container for up to 4 days, or can be frozen for 3 months.

The Lentil Chili will have a thicker consistency when slow-cooked in the crockpot.

Slow Cooker Instructions: 

In a skillet, sauté onion in a pan over medium-high heat with oil for 3 minutes until it starts to soften. Add garlic, stirring in, and add chorizo, sauté for 5 minutes.

Add the chorizo mixture into the crockpot along with the lentils, carrots, tomatoes, jalapeño, salt, ancho powder, oregano, smoked paprika cumin broth, molasses and cinnamon sticks.

With the lid on, cook on high for 4 hours or on low for 6 hours. Add in the green peppers in the last 30 minutes of cooking.

Stir in the apple cider vinegar and adjust seasonings if needed.

Thyme And Dijon Seared Pork Tenderloin With Cider Pan Sauce

Thyme and Dijon Seared Pork Tenderloin With Cider Pan Sauce

Pork Tenderloin is the other "White Meat".  I enjoy pork tenderloin for many reasons, being the ease in preparation, the flavor, and the health benefits!  There is a two fold secret to create a delicious crust, then roast it in a glaze until the center is light pink.  Reducing apple cider with warm spices concentrates before the cider is mounted with butter for a Lucious pan sauce. 

Ingredients:

2 (about 1 1/4 lb) pork tenderloins, silver skin removed

2 1/4 teasoons kosher salt, divided

1 1/4 teaspoon black pepper, divided

1 tablespoon Worcestershire sauce

1/2 teaspoon grated garlic

3 tablespoons neutral cooking oil, such as avocado oil

2 tablespoons course ground Dijon mustard, divided

1 tablespoon finely chopped thyme, divided

3 tablespoons cold unsalted butter, divided

2 tablespoons finely chopped shallot

2 whole allspice

2 whole cloves

2 juniper berries (optional)

3 tablespoons apple cider vinegar

1 cup fresh apple cider (see note)

1 tablespoons finely chopped fresh chives

Directions:

Preheat oven to 350*F.  Line a linage rimmed baking sheet with aluminum foil.  Set aside.

Pat the pork tenderloin dry with paper towels.  Remove the silver skin.

Season with 2 teaspoons salt and 1/2 teaspoon pepper, set aside.  Whisk Worcestershire sauce and grated garlic, 1 tablespoon oil, 1 tablespoon mustard,  2 teaspoons thyme, 1/2 teaspoons pepper in a small bowl, set aside.

Heat remaining 2 tablespoon oil in a large stainless steel skillet over a high heat until the oil is shimmering, about 3 minutes.Add the pork turning occasionally until well browned on all sides, 6 to 8 minutes total.

Remove from heat and transfer to a prepared baking sheet.  Brush reserved Worcestershire mixture evenly over pork.  Do not wipe the skillet clean.

Bake pork until an instant thermometer-read,  inserted in the thickest portion of the pork reads 140*F,  (for medium), 15 to 18 minutes, or until desired degree of doneness.  Remove from oven, and let rest for 5 to 10 minutes.

While the pork is baking, melt 1 tablespoon butter in reserved skillet over medium-low heat.  Add shallot, allspice, cloves,  juniper berries (if using), remaining 1 teaspoon thyme, and remaining 1/4 teaspoon pepper.  Cook stirring often until shallow is softened, about 2 minutes.  Add apple cider, remaining 1 tablespoon mustard, and remaining 1/2 teaspoon salt.

Bring to simmer over medium-high heat and cook stirring occasionally  until sauce thickens and is reduced to about 1/3 cup, about 8 minutes.  Remove from heat, discard the spices.  Vigorously stir in chives and remaining 1 tablespoon butter until sauce is glossy and emulsified about 1 minute.

Transfer the pork to a cutting board and cut into 1/2 inch thick slices.  Transfer to a platter and spoon cider sauce over top.  Garnish with additional chives.

 

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Dessert Risotto With Dried Fruit And Nuts

Dessert Risotto With Dried Fruit And Nuts

By Le Creuset  Makes 8 servings

Ingredients
½ cup sliced natural almonds
4 to 5 cups apple cider
1 cinnamon stick
6 whole cloves
½-inch slice fresh gingerroot
1 small orange, peel and juice
½ tsp salt
2 tablespoon butter
1 cup Arborio rice
½ cup white wine
¾ cup finely diced dried fruits such as apricots, plums, cranberries, cherries and raisins
½ cup plain nonfat Greek yogurt

Directions:

Place almonds in Saucier Pan. Cook, tossing occasionally over medium-low heat until lightly toasted 6 to 8 minutes. Pour almonds onto a plate to cool; set aside.

Peel three thin strips from outside of orange. Juice orange; set aside.

Add cider, cinnamon, cloves, ginger, orange peel and salt to Saucier. Cover and heat to boil over medium-high heat, about 2 minutes. Remove from heat and pour into large heat-safe measuring cup.

Melt 2 tablespoons of butter in Saucier over medium heat. Add rice to butter; cook and stir about 1 minute until rice is opaque.

 Add wine and orange juice; reduce until almost dry, stirring occasionally, about 3 minutes. 

Add spiced cider in ½-cup additions (leaving cinnamon, cloves, ginger root and orange peel in cup), stirring constantly until rice is tender and sauce is creamy; approximately 20 minutes. 

Remove from heat and stir in dried fruit and yogurt. Spoon into individual serving bowls/ramekins. Top with toasted almonds; enjoy immediately.

Cider-Brined Spareribs With Maple Pepper BBQ Sauce

Cider-Brined Spareribs with 

Maple Pepper BBQ Sauce

This is an easy method for low-and-slow spareribs when you don’t feel like firing up the smoker or grill. Brining keeps the ribs moist and juicy, plus apples are such a natural partner with pork. A bold spice rub adds more layers of flavour, and quick BBQ sauce brings sweet, sour and peppery heat.

Ingredients:

Brine
8 cups (2 L) non-alcoholic apple cider
1 bay leaf
2 sprigs fresh rosemary
1 head garlic, cut in half horizontally
1 tbsp (15 mL) whole black peppercorns
1/2 cup (125 mL) kosher salt or 6 tbsp (90 mL) fine sea salt

Spice Rub and Ribs

1 tbsp (15 mL) sweet paprika
2 tsp (10 mL) dry mustard
2 tsp (10 mL) onion powder
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) ground black pepper
1/2 tsp (2 mL) ground coriander
1/2 tsp (2 mL) chili powder
1/4 tsp (1 mL) ground sage
2 racks spareribs (St. Louis cut), about 2 lbs (905 g) each

BBQ Sauce
1/2 cup (125 mL) ketchup
2 tbsp (30 mL) apple cider vinegar
2 tbsp (30 mL) maple syrup
2 tsp (10 mL) yellow mustard
2 tsp (10 mL) ground black pepper
1 tsp (5 mL) Worcestershire sauce
1/4 tsp (1 mL) garlic powder
1/4 tsp (1 mL) onion powder

Directions:
 For the brine, place cider, bay leaf, rosemary, garlic, peppercorns and salt in a large pot. Bring to a boil over high heat. Reduce heat and stir until salt is completely dissolved, about 1 minute. Remove from heat and allow to cool to room temperature. Strain into an airtight container. (Brine can be refrigerated up to 2 days.)

For the spice rub, combine spices in a small bowl. Mix thoroughly. Transfer to airtight container. (Spice rub can be stored in a cool, dark place for up to 6 months.)

To brine ribs, place rib racks in a large roasting pan and add brine. Cover and place in refrigerator for 4 to 6 hours. Do not brine any longer or ribs will get too salty.

Preheat oven to 325°F (163°C).

Remove ribs from brine, rinse lightly, and pat dry with paper towel. Season ribs all over with spice rub. Place ribs on a foil-lined baking sheet. Cook on middle rack until fork-tender, about 2 hours.

While ribs are cooking, make BBQ sauce. In a small bowl, whisk all ingredients until combined. Set aside.

Remove ribs from oven and raise heat to 450°F (232°C). Brush ribs generously with BBQ sauce. When oven reaches temperature, return ribs to oven, and cook until sauce is set and brown, about 5 minutes. Remove ribs from oven and brush once more with sauce. Rest for 5 minutes then cut into individual ribs. Serve immediately with remaining BBQ sauce on side.  Serves 4 to 6

Brined Pork Chops With Fried Capers & Browned Butter

Brined Pork Chops with Fried 

Capers & Browned Butter

Pork chops tend to be dry but brining them first makes them succulent and flavourful. The nuttiness of browned butter and the salt crunch of capers add layers of texture to the dish. Serve with buttermilk mashed potatoes and baby broccoli. Use either pork loin or rib chops for this, but, to us, the rib chops have more flavor.

Ingredients:
Brine:
1 cup (250 mL) apple cider
¼ cup (60 mL) kosher salt
¼ cup (60 mL) maple syrup
1 tsp (5 mL) fennel seed
3 cups (750 mL) water, divided
4 pork chops, 1 inch (2.5 cm) thick
Freshly ground pepper
1 tbsp (15 mL) vegetable oil
Sauce:
3 tbsp (45 mL) capers
⅓ cup (80 mL) unsalted butter
1 tbsp (15 mL) lemon juice
¼ cup (60 mL) chopped parsley
Salt and freshly ground pepper

Directions:
Place cider, salt, maple syrup, fennel seed and 1 cup (250 mL) water in a pot and bring to boil. Stir to dissolve the salt then remove from heat. Add remaining water and cool completely to make brine.

Place pork chops in a large (minimum 8-cup/2-L capacity) resealable bag. Pour over cooled brine, seal bag and refrigerate for 12 hours.

Remove chops, drain well and pat dry. Season with pepper. Discard brine.

Preheat oven to 450°F (230°C).

Heat oil in a skillet over medium-high heat. Add chops in batches and sear until deep golden, about 1 to 2 minutes per side. Remove seared chops to baking sheet, reserving skillet. Transfer baking sheet to oven and bake chops until centre is just slightly pink, flipping midway, about 7 to 10 minutes (7 minutes for 1-inch/2.5-cm thickness, longer for 1½-inch/4-cm thickness). Remove chops from oven and place on plates. Prepare sauce while chops are baking.

Place reserved skillet over medium heat. Add capers and fry until they burst open like little flowers, about 2 minutes. Remove capers to a plate with a slotted spoon. Add butter and cook until the milk solids begin to brown, about 3 minutes. Remove from heat then add lemon juice, capers and parsley. Season with salt and pepper. Spoon over chops to serve.     Serves 4

Braised Chicken Thighs With Cider, Celeriac & Chard

Braised Chicken Thighs With Cider, Celeriac & Chard            

This dish is an inviting one-pot meal for a cool autumn evening. Broiling the chicken for a moment at the end gives you perfectly crispy skin alongside tender braised meat. Serve with simply cooked grains or crusty bread. Serves 4

Ingredients:

2 lbs (905 g) bone-in skin-on chicken thighs, about 6 to 8 

Salt and freshly ground pepper to taste
1 tbsp (15 mL) olive oil
4 cups (1 L) peeled and diced celeriac, cut into 1 1/2- to 2-inch (4- to 5-cm) chunks
1 can (473 mL) Thornbury Village Craft Apple Cider
6 large cloves garlic, unpeeled
2 sprigs thyme
1/2 tsp (2 mL) dried chili flakes   
1 bay leaf
1 tbsp (15 mL) grainy Dijon mustard
1 small bunch Swiss chard, stems  removed, leaves torn into large pieces, about 4 cups (1 L)

Directions:

Season chicken with salt and pepper. Place a large skillet or sauté pan on medium-high heat. Add oil to pan and swirl to coat. Add chicken and sear, skin side down, until deeply golden, about 8 minutes. Flip and cook 2 minutes more. Transfer to a plate.
 
Pour off all but 2 tbsp (30 mL) fat from pan. Add celeriac and sauté until lightly browned, 4 to 5 minutes.
 
Return chicken to pan, skin side up. Carefully pour in cider— liquid should come up the sides of chicken but not cover it. Add garlic, thyme, chili flakes and bay leaf. Bring liquid to a simmer and cover pan most of the way. Cook until chicken is cooked through, 10 to 12 minutes more. Transfer chicken to a foil-lined baking sheet, skin side up.
 
Stir mustard into braising liquid, turn up heat to medium-high. Simmer until sauce has reduced slightly, about 4 minutes. Add chard. Cook, tossing chard occasionally with tongs, until wilted, 1 to 2 minutes. Taste and adjust seasoning as desired.
 
While sauce is reducing, set a rack 6 to 8 inches (15 to 20 cm) from top element in oven. Preheat broiler to high. Broil chicken, watching carefully to avoid burning, until skin has re-crisped, 2 to 3 minutes. Return chicken to sauce, and serve.  

1. Season chicken with salt and pepper. Place a large skillet or sauté pan on medium-high heat. Add oil to pan and swirl to coat. Add chicken and sear, skin side down, until deeply golden, about 8 minutes. Flip and cook 2 minutes more. Transfer to a plate.

2. Pour off all but 2 tbsp (30 mL) fat from pan. Add celeriac and sauté until lightly browned, 4 to 5 minutes.

3. Return chicken to pan, skin side up. Carefully pour in cider— liquid should come up the sides of chicken but not cover it. Add garlic, thyme, chili flakes and bay leaf. Bring liquid to a simmer and cover pan most of the way. Cook until chicken is cooked through, 10 to 12 minutes more. Transfer chicken to a foil-lined baking sheet, skin side up.

4. Stir mustard into braising liquid, turn up heat to medium-high. Simmer until sauce has reduced slightly, about 4 minutes. Add chard. Cook, tossing chard occasionally with tongs, until wilted, 1 to 2 minutes. Taste and adjust seasoning as desired.

5. While sauce is reducing, set a rack 6 to 8 inches (15 to 20 cm) from top element in oven. Preheat broiler to high. Broil chicken, watching carefully to avoid burning, until skin has re-crisped, 2 to 3 minutes. Return chicken to sauce, and serve.

 

Everything Seeded, Life-Changing Bread

Everything Seeded, Life-Changing Bread
Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Category: keto, bread, breakfast

Yield: 24 slices

MACROS: 2 grams net carbs, 6 grams fat, 8 grams fiber, 7 grams protein

Ingredients:

1 1/2 cups raw pumpkin seeds (divided)
1 cup raw sunflower seeds
1/2 cup flax seeds
1/2 cup chia seeds
1/4 cup psyllium husk powder
Combine the above ingredients.
4 tbsp everything but the bagel seasoning
1/2 tsp fine grain salt
1 tsp maple syrup
4 tbsp coconut oil (melted)
1 tbsp apple cider vinegar
1 1/2 cups warm filtered water
Combine these ingredients together.

Directions:
Preheat your oven to 350°F and line a 1 pound loaf pan with parchment paper and set it aside.

Pulse 1 cup of raw pumpkin seeds in your food processor or blender until nicely ground into flour of medium-coarse consistency.

In a large mixing bowl combine the pumpkin seed flour with the remaining pumpkin seeds, sunflower seeds, flax seeds, chia seeds, and psyllium husks.

Add to the warm water, the bagel seasoning, salt, sweetener, the melted coconut oil, and apple cider vinegar.  Stir with a spatula until the mixture is well-combined and thick. Use the spatula to press and pack the batter into the loaf pan, evening the top until it is nice and smooth.

Bake the loaf for 45 minutes, then take the loaf out of the oven and flip the bread onto a baking sheet so the top is facing down. Remove the loaf pan and return the now upside down loaf to the oven to bake for the remaining 15 minutes.

Once the bread is done baking, allow it to cool completely and then slice into 24 pieces (each slice will be approximately 1/4" thick.

For optimal eating enjoyment, serve slices very well toasted and topped with cream cheese and avocado (or any topping of your choice).

Store bread in a reusable bag in the freezer.

Notes

*everything but the bagel seasoning is available at Trader Joe's and Costco stores and also on Amazon (to make it yourself, check out this recipe)

Baked Apple Pudding

BAKED APPLE PUDDING

Steamed puddings have fallen out of fashion but try this oven-baked pudding - a light, apple-based dessert that will be enjoyed by young and old as a grand finale to a Christmas dinner. With it, you can serve a caramel sauce and a crème anglaise or just plain old-fashioned ice cream.
Ingredients:
Caramel
1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) water

Filling
1/2 cup (125 mL) butter
1/2 cup (125 mL) brown sugar
3 eggs
1/2 cup (125 mL) dried cranberries
1/2 cup (125 mL) pecans
2 tart apples, peeled and chopped
Grated zest and juice of 1 orange
1/2 cup (125 mL) apple cider
1/4 cup (50 mL) flour
1 1/2 cups (375 mL) fresh breadcrumbs
Pinch salt
1 tsp (5 mL) cinnamon

Directions:

Preheat oven to 350°F (180°C). Butter a stainless steel or ovenproof china bowl about 6 cups (1.5 L) in size.

Combine sugar and water in heavy pot on medium heat. Heat until sugar has melted, bring to a boil and boil for 5 to 7 minutes or until caramel turns a golden color. Pour into prepared bowl, swirling to coat. Reserve.

Cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time. Stir in cranberries, pecans, apples, orange zest and juice and apple cider.
In a separate bowl, combine flour, breadcrumbs, salt and cinnamon. Stir half of flour mixture into apple mixture until well blended then blend in remaining mixture.

Turn into the prepared bowl and cover with foil. Place in roasting pan. Pour hot water reaching halfway up sides of the bowl. Bake in centre of oven for 45 minutes. Remove foil and bake another 45 minutes or until a cake tester comes out clean. Let cool slightly and turn out onto a serving plate. Serve warm or cold.





Serves 6

Chic-Filet Nuggets

Ingredients:
Sauce:

1/2 cup Ken’s Steakhouse Honey Mustard Dressing (or another honey mustard dressing)
1 tsp Sweet Baby Ray’s BBQ Sauce
1/2 tsp Apple Cider Vinegar

Nuggets:
1 cup Dill Pickle Juice
1 lb Boneless Skinless Chicken Breasts
1 Egg
1 cup Milk
1 1/2 cup Flour
3 tbsp Powdered Sugar
2 tsp Salt
1 1/2 tsp Pepper
1/2 tsp Paprika
Peanut Oil

Directions:
To make the sauce, combine the honey mustard dressing, BBQ sauce, vinegar and set aside.

Cut the chicken breasts into small bite size nuggets and place them in a zip-lock bag with the pickle juice.  Shake up and marinate in the fridge for at least 4 hours.

Combine egg and milk into a large bowl.

Drain the pickle juice from the chicken (in zip lock bag) and add to the chicken to the egg/milk mixture in the bowl.  Toss to ensure all the pieces are coated.

In a zip-lock bag, combine flour, powered sugar, paprika, salt, and pepper and shake well to mix.
Add chicken to the bag and shake to get the chicken coated.

Heat oil on medium heat (to about 375)
Cook the chicken in oil until there is a golden crispy crust (around 3-4 minutes)

Remove chicken and drain the excess grease on paper towels.

Apple Cider Grilled Ribs

• Apple Cider Grilled Ribs
• 
  

  Ingredients:

  • 1 cup Barbecue Sauce
  • 2 slabs loin back ribs (baby back)

  Liquid Seasoning

  • 1 tablespoon dry rub mix
  • ¼ cup apple jelly
  • ¼ cup brown sugar
  • ¼ cup honey
  • ½ cup apple cider

  Dry Rub

  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • 4 teaspoons chili powder
  • 4 teaspoons garlic salt
  • ¼ cup dark brown sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon red pepper
  • ¼ teaspoon white pepper
  • ½ teaspoon celery salt
  • *

  Instructions:

• Remove the membrane from the back of the rib slabs. In a small bowl, combine the dry rub ingredients and mix well. Reserve a tablespoon of the rub for the liquid seasoning mixture. Generously apply the dry rub onto the front and back sides of ribs. Gently pat to ensure that the rub will adhere.
• *
• Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water. When the charcoal grill reaches 250˚F, place ribs meat-side up on grill grate and cook over indirect heat for two hours and 15 minutes.
• *
• Remove the ribs from the grill. Place each slab meat-side down on its own doubled aluminum foil square. The foil should be large enough to completely wrap each slab. Mix the liquid seasoning in a small bowl. Pour ½-cup of the liquid over each slab. Then, tightly wrap and seal each slab with aluminum foil. Place the wrapped ribs back in cooker for one hour at 250˚F.
• *
• Remove the ribs from the charcoal grill, unwrap and discard foil. Brush finishing glaze on both sides of the ribs. Place the ribs back on the grill for 15 minutes, or until sauce caramelizes.