Sausage Gravy

Last weekend my husband and I had some friend over we and made breakfast for dinner! We made an egg casserole, bacon, and biscuits with sausage gravy. Now, I had never actually made sausage gravy before and I have to tell you, it was so simple! I didn't expect it to be difficult, but I had no idea just how simple it would be! 

To make enough gravy for 4-6 biscuits you will need:

• 1/2 lb. GROUND SAUSAGE
• 4 Tbs FLOUR
• 2 & 1/2 cups MILK
• 1/2 tsp SALT
• 1/2 tsp PEPPER

Start off by browning the sausage in a skillet on the stove. 

Once the sausage is cooked, sprinkle the flour over the top. Stir the flour into the sausage and allow the mixture to cook for another 3 minutes. 

Next, pour in the milk. 

Stir to combine and add the salt and pepper. (I ended up adding an extra 1/2 tsp of pepper.)

Allow the gravy to cook over a medium heat until it thickens, about 10 minutes. Be sure to stir the gravy frequently to keep it from burning on the bottom of the skillet. 

If you have trouble getting the gravy to thicken stir in a little bit more flour. If the gravy become too thick, just add a splash of milk!

Bake up some biscuits to serve it over...

 ...and enjoy!

Perfection. 

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Sausage Gravy

Ingredients:

• 1/2 lb. GROUND SAUSAGE
• 4 Tbs FLOUR
• 2 & 1/2 cups MILK
• 1/2 tsp SALT
• 1/2 tsp PEPPER

Directions:

1. Start off by browning the sausage in a skillet on the stove. 
2. Once the sausage is cooked, sprinkle the flour over the top. Stir the flour into the sausage and allow the mixture to cook for another 3 minutes. 
3. Next, pour in the milk. Stir to combine and add the salt and pepper. (I ended up adding an extra 1/2 tsp of pepper.)
4. Allow the gravy to cook over a medium heat until it thickens, about 10 minutes. Be sure to stir the gravy frequently to keep it from burning on the bottom of the skillet. 
• If you have trouble getting the gravy to thicken, stir in a little bit of extra flour. If the gravy become too thick, just add a splash of milk!
5. Bake up some biscuits to serve it over and enjoy!

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Pork Tenderloin Marinade with Pan Sauce

For dinner tonight we made this pork tenderloin with a pan sauce and it turned out REALLY delicious!
To make the marinade for the pork tenderloin you will need:

• 1/2 cup OLIVE OIL
• 1/3 cup SOY SAUCE
• 1/4 cup RED WINE VINEGAR
• Juice of 1 LEMON
• 1-2 Tbs WORCESTERSHIRE SAUCE
• 1 Tbs DRIED PARSLEY
• 2 tsp YELLOW MUSTARD
• PEPPER, to taste
• 4 cloves of GARLIC
• 1 lb. PORK TENDERLOIN

To make the pan sauce you will need:

• 3 Tbs of the PORK MARINADE
• 2 tsp BUTTER
• 1/2 cup CHICKEN BROTH

In a large baggie combine all of the above ingredients. Mix the ingredients well and then allow the pork to sit in the marinade for at least 3-4 hours.



After the pork has marinaded, preheat the oven to 350 degrees F. While the oven is preheating, sear all sides of the pork tenderloin in a skillet over medium-high heat.

Then bake the pork along with the marinade in a baking pan for 30-40 minutes. When the pork is cooked through, let the pork rest for 5 minutes before cutting into it.

While the pork is resting prepare the pan sauce. To make the sauce combine 3 tablespoons of the marinade, the pan scrapings from the pork, the butter, and the chicken broth in a small pan over medium heat. Heat for a 2-3 minutes. Once the sauce is mixed together and hot it's ready!

Slice the tenderloin, and pour the sauce over the top! Boom, you're done!

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Pork Tenderloin Marinade with Pan Sauce

Ingredients:

• 1/2 cup OLIVE OIL
• 1/3 cup SOY SAUCE
• 1/4 cup RED WINE VINEGAR
• Juice of 1 LEMON
• 1-2 Tbs WORCESTERSHIRE SAUCE
• 1 Tbs DRIED PARSLEY
• 2 tsp YELLOW MUSTARD
• PEPPER, to taste
• 4 cloves of GARLIC
• 1 lb. PORK TENDERLOIN

To make the pan sauce you will need:

• 3 Tbs of the PORK MARINADE
• 2 tsp BUTTER
• 1/2 cup CHICKEN BROTH

Directions:

1. In a large baggie combine all of the above ingredients. Mix the ingredients well and then allow the pork to sit in the marinade for at least 3-4 hours.
2. After the pork has marinaded, preheat the oven to 350 degrees F. While the oven is preheating, sear all sides of the pork tenderloin in a skillet over medium-high heat.
3. Bake the pork along with the marinade in a baking pan for 30-40 minutes. When the pork is cooked through, let the pork rest for 5 minutes before cutting into it.
4. While the pork is resting prepare the pan sauce. To make the sauce combine 3 tablespoons of the marinade, the pan scrapings from the pork, the butter, and the chicken broth in a small pan over medium heat. Heat for a 2-3 minutes. Once the sauce is mixed together and hot it's ready! 
5. Slice the tenderloin, and pour the sauce over the top! Boom, you're done!

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I found this delicious recipe on this website:
http://chefmommy-brandao.blogspot.ca/2012/03/pork-tenderloin-with-pan-sauce.html

Pulled Pork Sandwich

My husband and I were craving some BBQ so we decided to make some pulled pork sandwiches! I took a pork tenderloin, rubbed some spices on it, baked it, chopped it up, mixed in some of my favorite BBQ sauce, and then threw it on a bun! Easy!

Things you will need:

• 1 lb. PORK TENDERLOIN, we got about 4 servings out of 1 lb. of pork
• BBQ SAUCE, I used Famous Dave's Rich & Sassy, but you can just pick your favorite!
• 4 HAMBURGER BUNS

For the dry rub I used:

• 1 tsp PAPRIKA
• 1 tsp BROWN SUGAR
• 1/2 tsp SALT
• 1/2 tsp GARLIC POWDER

Start off by preheating your oven to 350 degrees F. Mix up the spices for the dry rub and then (you guessed it!) rub it on the pork! Place some aluminum foil in the bottom of a pan, spray with nonstick cooking spray and then put the pork in the pan. Bake the pork for about 45 minutes.

Once the pork is cooked through, you can either chop it into small pieces with a knife, or use two forks to pull it apart. For some extra flavor you can mix in the juices from the pan the pork baked in! It should look something like this...

Then add your BBQ sauce! Add as much or as little as you want! You may want to warm the sauce before mixing it in so your pork doesn't get cold.

Lastly, scoop the pork out of the bowl and stuff as much as you can in between two buns! Enjoy!

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Pulled Pork Sandwich

Ingredients:

• 1 lb. PORK TENDERLOIN, we got about 4 servings out of 1 lb. of pork
• BBQ SAUCE, I used Famous Dave's Rich & Sassy, but you can just pick your favorite!
• 4 HAMBURGER BUNS

For the dry rub I used:

• 1 tsp PAPRIKA
• 1 tsp BROWN SUGAR
• 1/2 tsp SALT
• 1/2 tsp GARLIC POWDER

Directions:

1. Preheat your oven to 350 degrees F. 
2. Mix up the spices for the dry rub and then rub it on the pork! 
3. Place some aluminum foil in the bottom of a pan, spray with nonstick cooking spray and then put the pork in the pan. Bake the pork for about 45 minutes.
4. Once the pork is cooked through, you can either chop it into small pieces with a knife, or use two forks to pull it apart. For some extra flavor you can mix in the juices from the pan the pork baked in! 
5. Add your BBQ sauce! Add as much or as little as you want! You may want to warm the sauce before mixing it in so the pork doesn't get cold.
6. Scoop the pork out of the bowl and stuff as much as you can in between two buns! Enjoy!

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Ants in Trees

This morning my husband and I watched Alton Brown make this dish on Food Network and decided we should give it a shot! Alton called it 'Ants in Trees', but it's really more like pork in noodles with Asian sauces and a kick of spice! It turned out really easy to make and had great flavor!


To make it you will need:

• 4 & 1/2 oz. BEAN NOODLES (CELLOPHANE NOODLES)
• 2 oz. SOY SAUCE
• 1 Tbs RICE WINE VINEGAR
• 1 Tbs SAMBAL CHILI GARLIC PASTE
• 1 tsp CORNSTARCH
• 10 oz. GROUND PORK
• 1 Tbs CANOLA OIL
• 4 GREEN ONIONS, chopped
• 1/2 cup CHICKEN BROTH

Start by soaking the noodles in hot water for 20 minutes in order to soften them.

While the noodles are soaking, whisk together the soy sauce, rice wine, and chili garlic paste. Then whisk in the cornstarch. Once all of the ingredients are well combined mix the pork into the sauce with your hands.

When the sauce has been mixed into the pork allow it to sit for about 30 minutes to absorb the flavors.

After the noodles have soaked for 20 minutes, strain the water out and let them sit in the colander for about 10 minutes. Then use a knife or kitchen shears to cut the noodles into approximately 4 inch pieces.  

Heat the oil in a skillet until it is very hot and then add the pork. Stir it constantly so it doesn't burn or stick to the bottom of the pan.

 Add 2/3 of the green onions into the pan and continue cooking until the pork is browned. Then turn the heat down to medium-high and add the chicken stock. Cook for about 3 minutes more.

Next, start adding handfuls of the noodles into the skillet. Toss the noodles in the sauce before adding the next handful. Continue tossing the noddles in the meat and sauce until the meat clings to the noodles and there is no more liquid in the skillet. Top with the remaining green onions and serve!

Here is a little better picture. I know this dish doesn't photograph well, but I promise it has a really good flavor!

**** We made this dish again using rice noodles and it turned out really well! (We prepared everything the same way as above.)

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Ants in Trees

Ingredients:

• 4 & 1/2 oz. BEAN NOODLES (CELLOPHANE NOODLES)
• 2 oz. SOY SAUCE
• 1 Tbs RICE WINE VINEGAR
• 1 Tbs SAMBAL CHILI GARLIC PASTE
• 1 tsp CORNSTARCH
• 10 oz. GROUND PORK
• 1 Tbs CANOLA OIL
• 4 GREEN ONIONS, chopped
• 1/2 cup CHICKEN BROTH

Directions:

1. Soak the noodles in hot water for 20 minutes in order to soften them.
2. While the noodles are soaking, whisk together the soy sauce, rice wine, and chili garlic paste. Then whisk in the cornstarch. Once all of the ingredients are well combined mix the pork into the sauce with your hands.
3. When the sauce has been mixed into the pork allow it to sit for about 30 minutes to absorb the flavors.
4. After the noodles have soaked for 20 minutes, strain the water out and let them sit in the colander for about 10 minutes. Then use a knife or kitchen shears to cut the noodles into approximately 4 inch pieces.  
5. Heat the oil in a skillet until it is very hot and then add the pork. Stir it constantly so it doesn't burn or stick to the bottom of the pan.
6.  Add 2/3 of the green onions into the pan and continue cooking until the pork is browned. Then turn the heat down to medium-high and add the chicken stock. Cook for about 3 minutes more.
7. Next, start adding handfuls of the noodles into the skillet. Toss the noodles in the sauce before adding the next handful. Continue tossing the noddles in the meat and sauce until the meat clings to the noodles and there is no more liquid in the skillet. Top with the remaining green onions and serve!

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I found this recipe on this website: http://www.foodnetwork.com/recipes/alton-brown/ants-in-trees-recipe/index.html