Tasty and Beautiful Don’t Always Take a Lot of Time

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Isn’t this pork tenderloin beautiful? And it tastes, Oh Soooo Good! But then, pork tenderloin tastes good roasted with just salt and pepper. Today I preheated the oven to 325. Then I placed the tenderloin with salt and pepper in a roaster with a can of whole berry cranberry sauce and a splash of diet Coke. That’s it! Push in the meat thermometer and cook to 170. About halfway through, I stirred the cranberry sauce and spooned it over the roast. Pair this with a salad and you have a whole meal, easy on the calories and your time. It may take a little over an hour to cook, depending on the size of your roast, but during that time you can get stuff done around the house, watch TV, or work on your taxes like me. Enjoy.

Breakfast Casseroles

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Breakfast casseroles are great. You build them the night before and then slip them into the oven in the morning. So handy, and Oh So GOOD!

When I was in high school, we lived in the #1 hog producing county in the US. And when the wind was right, you knew it. Sure hog farms can have a bad smell from time to time, but the ham, bacon, sausage, roasts, and ribs we get make up for any discomfort from the smell. Growing up with pigs, it’s no wonder we used pork to make some of our best breakfast casseroles. Since I moved to Texas, I have added a little jalapeño to spice it up. This is one of my favorite breakfast casseroles.

Sausage Potato Breakfast Casserole

  • 1 – 2 lb. bag frozen Southern–style hash browns, thawed
  • 1 – pinch cayenne pepper
  • 2 – tablespoons butter
  • ½ – teaspoon garlic salt
  • 1 – small onion, chopped
  • 1 – 16 or 32 ounce tube ground pork sausage
  • 1 – 8 ounce package sliced fresh mushrooms
  • 1 – 8 ounce bag shredded cheddar cheese, I like more
  • 1 – teaspoon thyme
  • 1 – 8 ounce bag shredded mozzarella cheese, or more
  • 1 – teaspoon basil
  • 9 – eggs
  • 1 – tablespoon freeze-dried red jalapeño
  • ½ – cup half-n-half, milk, or cream
  • 1 – pinch paprika

Spread the hash browns in a 13x9x3 lasagna pan. Salt and pepper to taste. In a large skillet over medium heat, sauté the onion and mushrooms in the butter with the thyme, basil, jalapeño, paprika, cayenne, and garlic salt. When the onion is soft, brown and crumble the sausage with the onion and mushrooms. Add half of the cheeses to the sausage and cook until the cheese is melted, stirring occasionally. In a large mixing bowl with a mixer on medium speed, beat the eggs and half-n-half. Pour the eggs over hash browns. Top the potatoes with the sausage mixture. Cover the pan and refrigerate the casserole overnight. Some people like to put the sausage mixture on top of the potatoes and then pour the eggs over everything.

Preheat the oven to 350. Bake the casserole, uncovered, for 1 hour, until brown and bubbly. Sprinkle the remaining cheese over the casserole and continue to bake until the cheese is melted, about 10 more minutes. This is one of those great recipes you can really customize to your own tastes. You can add bell pepper or hot peppers. You can add more eggs if you like it to be more like an omelet. You can stir the potatoes and sausage together before you add the eggs. The only thing I wouldn’t do is add more milk. It makes the casserole too runny. Add more cheese; you can’t have too much of that.