Recipe: Teriyaki Pork Roast

A long time ago, I teased you with a peak at a recipe.  This morning, that same recipe is cooking away in my crock pot, and I thought I would finally take the time to share it with you.  It contains a couple secret ingredients.  Don't leave anything out -- and be sure to make the gravy!  It is fantastic -- and oh, so flavorful!

Turn roast fat-side UP for cooking.

Teriyaki Pork Roast

¾ c. apple juice

2 T. sugar

2 T. soy sauce

1 T. vinegar

1 tsp. ground ginger

¼ tsp. garlic powder

⅛ tsp. black pepper

1 lean boneless rolled loin pork roast (2-3lb.)

3 T. cold water

1½ T. cornstarch

In crockpot, mix juice, sugar, soy sauce, vinegar, ginger, garlic powder, and pepper.  Add roast, turning to coat.  Turn fat side up.  Cover & cook on low 7-8 hours or until meat is very tender.

Transfer meat to warm platter.  Cover & keep warm.

Strain cooking liquid & place in saucepan.  Skim off fat.  Over medium heat, bring to a boil.  In a small bowl, mix water & cornstarch until smooth.  Stir into boiling liquid.  Stir, bring to a boil, & boil for 1-2 minutes or until thickened.

TIPS :: Sometimes, I like to shred the meat, and mix with gravy and egg noodles, making a casserole -- but you can also serve the gravy and meat up separately  (sliced or shredded) with noodles, rice, or potatoes.  Delicioso!  ENJOY!

When roast is done, remove layer of fat on top and shred (or slice) meat.

Best gravy ever!

Sprucing Up a Casserole

Here's a little tip that will spruce up any casserole: toasted breadcrumb topping.  It's about the easiest thing you can do to jazz up a casserole, and give it a little flavor boost.

Melt about a tablespoon of butter in a frying pan, and pour in a good amount of breadcrumbs [I used Italian style].  I usually work on a medium-heat setting, stirring the breadcrumbs around to let them absorb the butter.  Then, I try to let them sit for a few minutes, and you'll notice them getting browner.  Stir a few times until the color is appealing.

This particular night, we had had a busy day -- and we were short on groceries.  As it turned out, though, there were several boxes of macaroni & cheese.  I used two, preparing them per the package directions.  When the mac & cheese was prepared, I poured it in a casserole dish, covered with the browned breadcrumbs, and baked at 350F for about 30 minutes.

There were a few upturned noses when the kids realized I had taken a perfectly perfect food (their opinion) and tried to make it better.  But, much to their surprise, they LIKED their "old favorite" with the new breadcrumb topping.

Score another point for Mom.

Follow Sally's board RECIPES~CASSEROLES/QUICHE on Pinterest.

Recipe: Baked Ham & Noodles (Casserole)

I have fond memories of eating this casserole as a kid.  It wasn't necessarily in the regular rotation of meal choices, but I enjoyed it each and everytime it DID come up in the rotation!  This is about as basic, basic, basic as it gets, folks.  It's nothing wild and crazy, or hot and zesty.  It's just simple and down-home, because you know... I grew up on a farm and all that... ummm.... NOT.  But you get the idea.  Comfort food at it's finest (and a great way to use up leftover ham!)  Maybe you'll have some of that after Easter Sunday?  Just sayin'.

LOL - don't talk to me about the irony of this happy pig-face for a pork recipe!

I know, I know... but I couldn't resist!  *wink

Baked Ham & Noodles (Casserole)

12 oz. pkg. wide egg noodles (or your favorite kind of noodle)
2 cups ground or finely chopped ham
1 small onion (I use dehydrated)
1/4 cup milk
salt & pepper
butter
breadcrumbs

Cook noodles according to package.  Place layer of noodles in buttered casserole, then a layer of ham, and sprinkle some onion, salt, and pepper.  Repeat, layer by layer until all ingredients are used, ending with a layer of noodles on top.  Pour in milk, but (depending on casserole size/depth) make sure the milk doesn't cover the top layer of noodles.

Melt a tablespoon or so of butter in a small pan, and add a handful of breadcrumbs.  Stir over low-medium heat (watching carefully) until butter is absorbed and breadcrumbs are toasty.  Sprinkle over casserole.

Bake for one hour at 350F.

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Blessings to you and your family this Easter weekend as we celebrate our RISEN SAVIOR!  How will you celebrate?  My own family will be together for worship on Sunday morning (there is no better worship than on Easter Sunday!), and my extended family will gather for lunch at Jill's.  Guess what she asked me to bring?  (THIS!)  Whatever your plans, enjoy the blessings of the day!

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Linking with:

Jennifer Rizzo for Fabulously Creative Friday

Craftberry Bush for The Inspiration Gallery

Hungarian Goulash To Share!

This recipe is from my mom -- and I believe came from her mom before her.  No, we aren't Hungarian, but that's what the recipe is called, and we've always gone with it.  What I love about it is... for our family of four, I make the complete recipe, and divide it between two casseroles.  We eat one, and freeze one.  OR, it's a great recipe to make when you have to deliver a meal to someone.  You can make your dinner at the same time you make theirs!

Now, here's a question for you, the reader.

This is a pasta casserole, and I freeze it.

Would you freeze a similar casserole with RICE?

I'm assuming the rice is cooked of course -- or not.  You tell me. 

Otherwise, ENJOY the recipe:

Hungarian Goulash

1 lb. ground round, browned & drained

1 T. dehydrated onion, or 1 medium onion chopped fine

1 green pepper, chopped fine

about 6 slices of bacon (I use pre-cooked.  Just microwave & chop into bits.)

2 cups dry elbow macaroni, cooked

1 can tomato soup

1 soup can tomato juice

(Note items that are cooked ahead.)  Combine all ingredients, mixing well, and bake covered at 350° for 60-90 minutes.  

POST SCRIPT: After my mom read this post, she called me to say... "We NEVER called it HUNGARIAN Goulash!"  Apparently a traditional Hungarian recipe would use different seasonings, etc.  Mom's recipe does not say "Hungarian," and she's sure Grandma's didn't either... So, I have no idea where I got the idea (years ago when I copied the recipe) to label it Hungarian Goulash.  Just plain GOULASH it is.  Either way, enjoy the recipe.  It's easy, and it makes a lot.

Also:  you learn something new every day.  LOL

December 3rd ~ What's For Dinner?

What's for dinner tonight?  This is one of our new favs, and you can adjust it to use the ingredients that your family enjoys.  Remembering the days of the Bisquick Impossible Pies, I call this:

Impossible Breakfast Pie (But really, we eat it for lunch & dinner.)

1 c. Bisquick

1 c. milk

2 eggs

1/2 roll of your favorite sausage (cooked & drained)

1 small baked potato, peeled & diced  (I just bake it in the microwave)

4-6 oz. mild cheddar cheese (reserve a little for topping)

1 tsp. dehydrated onion (because I don't often have onions in the house)

1/2 green pepper, chopped

Preheat oven to 400F.  Grease casserole dish.  Mix Bisquick, milk, and eggs well & set aside.  Put all the other ingredients in the greased casserole dish, distributing evenly.  Pour Bisquick mixture over other ingredients.  Sprinkle extra cheese over the top.  Bake for 35 minutes - or until golden, & firm in the center.

Tonight, we're trying it with Canadian bacon and green onion instead of the sausage & dehydrated onions.  So easy.

Check this out. (Love it!)

Luxury Plush Throw from Restoration Hardware 

This will be the best $29 you ever spent on a throw blanket.  My husband bought this blanket (in the "chocolate") for me a few Christmases ago, and it's quite possibly the best $59 he's ever spent (he paid FULL price).  There is not a day that goes by that we don't sing the praises of this blanket.  It has a regular velour side, and a plush side that will make you want to close your eyes for a long winter's nap.  Seriously.  Just trust me on this.