While grocery shopping last week, Jeremiah and I took advantage of some meat sales at Hen House. Pork loins were on sale for $3.99 lb. Normally, I cover the pork loin in herbs and wrap it in bacon. Unfortunately, we didn’t have any bacon in the freezer so I needed to come up with a new recipe. We had all the ingredients to make this recipe so it was the winner. It turned out amazing. The pork fell apart and the glaze was sweet but not too sweet. We will definitely make it again. I served this recipe with my Maple Glazed Carrots.
Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin by Melissa Bossler
1 tsp. ground sage
½ tsp. salt
¼ tsp. pepper
1 clove garlic, crushed
½ c. water
2 lb. pork tenderloin
½ c. brown sugar
1 T. cornstarch
¼ c. balsamic vinegar
½ c. water
2 T. soy sauce
Pour a ½ c. water into a Crockpot. Then, rub pork loin with seasonings. Cook for 5 hours on low. Then, mix sauce ingredients and cook over a medium heat for 4 minutes to thicken. Baste pork loin 2-3 times over one more hour of cooking.
My mother-in-law is the queen of biscuits and gravy. Nobody can even compete with her recipe. It sounds like she has been perfecting it over the last 30 years. I saw this recipe and wasn’t sure how my husband would feel about it. I made this delicious Biscuits and Gravy Casserole dish from an old coworker. He told me the jar country gravy was “too salty”. For this recipe, I made the McCormick Country Gravy. I think he was ok with this gravy in a dish that is very different than his mother’s original. We did like this dish but I think I like a few other breakfast recipes better like Breakfast Sliders, Weight Watchers Breakfast Quiche, Mini Maple Bacon Rolls, Creamy Biscuits, or Bacon, Egg, and Cheese Ring.
Hash Brown Lasagna from Pinterest
1/4 c. grated Parmesan cheese
shredded hash brown potatoes
salt and pepper
McCormick Country Gravy packet prepared
1 Tsp. butter, melted
Bake bacon in the over at 350 degrees for 30 minutes. Cook sausage according to package.
In the meantime, pour gravy packet into a medium pan. Slowly pour two cups of milk over mix while whisking. Cook over a medium heat to a boil, stirring frequently. Then, reduce your to low and simmer for 1 minute.
Spray 8 x 8 pan. In a bowl, mix hash browns, Parmesan cheese, salt & pepper, and eggs. Pour half of mixture into pan and even out. Top with a layer of cheese, gravy, and meats. Repeat with other cheese, gravy, and meats. Top with remaining remaining hash browns. Pour melted butter on top. Bake at 400 degrees for 30 minutes. Cool slightly before cutting.
- I used a 13 x 9 pan because it appeared to be too much for the pan.
- I used skim milk to prepare my gravy mix. It cut the fat and salt in country gravy.
- I thawed the hash browns slightly in the microwave. This helped them break-up easier. Looking back, I wish I had baked the bottom layer for 10 minutes before topping to give me a slightly cruncher crust.
- I used turkey sausage.
- I only used four slices of bacon. I really couldn’t taste it so you either need to use more bacon or opt it out. Sausage can be an overwhelming meat flavor.
- The recipe suggested both mozzarella and cheddar. They suggested a prosciutto wrapped mozzarella and Velveeta cheese slices. I used shredded cheese. I’d suggest just mozzarella because I think it matches the flavors of the country gravy better.
- Make sure you have a lot of time to cook this recipe. I think I took me a good 40 minutes to prepare before backing.
- If I made it again, I think I might create a crust with something different like crescent rolls.
- Jar gravy and precooked meats can save you time.
On our honeymoon in San Antonio, Jeremiah and I took a day trip to Gruene. The locals call it Green because that’s what the German word means. We were surprised to learn about the rich German culture in the area. And without a doubt, Gruene was probably our favorite part excursion. This is little town is filled with wineries, restaurants, music performances, and adorable shops.
Our first stop was the Winery on the Gruene. Jeremiah and I always like to ask the locals where they like to eat. We were told people always go to Gristmill River Restaurant & Bar but we should checkout Gruene River Grill. The woman said the food was just as good (if not better), the wait would be shorter, and they have air conditioning. AC in Texas July – I was sold. Jeremiah ordered the Pan Seared Redfish and loved it. I ordered Queso Chicken. This dish was something I thought I might be able to recreate at home. The recipe below was Jeremiah and my attempt to recreate. I think we got close on the chicken but I can’t come anywhere close to the best black beans and rice I’ve ever eaten. We used Vigo Black Bean and Rice because they are pretty good.
Tortilla Chicken by Amber Bourek
Boneless skinless chicken breast
Crushed tortilla chips
Marinade the chicken in Salsa Verde. Then, roll in crushed tortilla chips coating both sides. Place in a sprayed baking dish. Cook at 350 degrees for 25 minutes. Top with queso and return to the oven for 5 additional minutes.
- You can make salsa verde from scratch. We used a jar.
- The original recipe also had Monterey jack cheese on the chicken and topped with pico de gallo.
I love breakfast recipes. I am a bit of a breakfast snob though because I only like to eat it at breakfast time. My dad made fried eggs way too much for dinner in my childhood. I hope you enjoy this super easy peasy recipe.
Sausage Crescents from Pinterest
4 sausage patties
1 package of refrigerator crescent rolls
Preheat oven to 375 degrees. Microwave sausage patties according to package directions. Cut each patty in half. Cook eggs to a scramble. In a sprayed muffin tin, place a crescent roll in each cup leaving half hanging out. Top each with a half sausage, eggs, and cheese. Take excess crescent roll and cover ingredients. Bake for 11 minutes.
- I used turkey sausage. It’s healthier for you.
- I used reduced fat crescent rolls.
- I added a little skim milk to my eggs to make them fluffier.
- I used 2% cheese – it’s healthier.
- If you prefer ham and cheese, check out this oldie but goody recipe.