Pork Shepherd's Pie with Apple Cider

It freezes well, reheats well and is full of flavor.

Ingredients:
2 tablespoons of cooking oil
1 brown onion, diced
3 cloves of garlic, crushed
1 tablespoon of crushed ginger
1/2 a teaspoon of oregano
1/2 teaspoon of pork mince
2 tablespoons of plain flour
1 tablespoon of soy sauce
1 bottle of regular apple cider
1 cup of chicken stock
1/8th of a cabbage, chopped
1 granny smith apple skin on, cored and diced
Plenty of salt and pepper

2 pounds of royal blue potatoes, peeled and diced
1 stick of butter
1 teaspoon of Dijon mustard
1/2 cup of milk or cream
Plenty of salt and pepper

Method:
Sauté the onion in the oil. Add the garlic, ginger and pork mince then brown. Add the flour and cook out for 2 minutes. Add the soy, cider, oregano, stock, cabbage, apple and bring to the boil. Season well and allow to simmer for 30 minutes until the sauce is thick and the vegetable and fruit has softened. Transfer into a deep casserole dish.
Boil the potatoes until soft, drain well and mash with the milk, butter, mustard and seasoning. Spoon over the top of the pork mixture.

At this stage you can bake it until a bit browned, refrigerate it for several days until reheating in the oven or freeze it for up to 3 months before thawing and reheating in the oven.

**The addition of ginger goes so beautifully in this dish with the apple and pork. The Dijon mustard makes for a flavoursome mashed potatoes. Herbs such as parsley or chives would suit well either in the pork or potato.**

Read more »

Two 3 Envelope Roast recipes

3 Envelope Roast recipes 

1 Mushroom gravy mix 

2 dry onion soup 

3 Roasted garlic dry salad dressing 

1 can of beer or 12 oz of water.

OR

Ingredients:

3 pound beef roast such as chuck roast

1 envelope of dry Italian salad dressing mix

1 envelope of dry ranch salad dressing mix

1 envelope of dry brown gravy mix

2 cups water

Instructions :

Put the water or beer in a measuring cup that is larger than the amount of 

water you are using. 

Now add and mix all three envelopes of dry salad dressings to the water or 

beer. Mix until blended completely.

Brown the roast (if desired). 

Add the meat to your cooker. 

Pour the water or beer, salad dressing mixture over the roast. 

In the slow cooker cook it on high for about 4 hours on low about 8 hours

Read more »

Crock Pot Roast

Mississippi Roast
3.5-5 lb. chuck roast
1 pkg hidden valley ranch dressing
1 pkg au jus mix(or onion soup mix)
1 stick butter
5 pepperoncini peppers(banana peppers)

Put roast in crockpot,sprinkle with ranch and au jus mix,place butter(whole stick) on top of roast,then arrange pepperoncini around butter..DO NOT ADD WATER..Cook on low for 7-8 hours.

Can add potatoes and carrots to crock as well

Read more »

Crock Pot Roast

1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water
Add vegetables as desired
Directions:

1
Place beef roast in crock pot.
2
Mix the dried mixes together in a bowl and sprinkle over the roast.
3
Pour the water around the roast.
4
Cook on low for 7-9 hours.

Read more »

Apple and onion stuffed pork tenderloins

Apple and onion stuffed pork tenderloins
Thanks, Sonja Running
Brown sugar rub(large batch):
-1 cup brown sugar
-4tbs each garlic and onion powder
-1/2 tsp chipotle seasoning or BBQ seasoning
-cracked black pepper

For stuffing
-1 box stove top stuffing
-1 large onion
-1 or 2 large apples
-1 sprig fresh rosemary minced or a few tsp of dried rosemary
I also threw in a handful of chives

You will also need
-6-8 strips raw bacon
- 2 pork tenderloins (usually come in packs of 2)
-optional-apple juice

In a small bowl combine ingredients for brown sugar rub and mix well. Set aside
-prepare stuffing according to Box except only use half as much water and twice as much butter.add your herbs and onions to the water, simmer for a few minutes before adding stuffing mix.
Remove from heat and let cool. Add apple and stir well.
-Slice tenderloins lengthwise but not all the way through, leave about a half inch('butterfly' them)
Use a meat mallet to flatten them out to around 3/4 inch thickness. Doesn't have to be perfect but they have to be wide enough to fill with stuffing)
Rub meat on both sides with brown sugar mixture. Lay the bacon out flat,and then place one of the tenderloins on it spread as much stuffing mixture as you can on the pork tenderloin, leaving a little bit of space on the edges. Place other tenderloin on top of it.wrap bacon Tightly around it to hold it together. Fasten with toothpicks if necessary.
Place on a parchment paper lined baking sheet and bake uncovered until internal temp reaches 175 OR place in a deep roasting pan with 2 cups apple juice, cover with foil and bake.
Tip- before using put half of the brown sugar rub in a separate bowl or bag to work out of so you don't contaminate it while going back and forth rubbing the meat, then if you don't use it all you can save it for later.

Read more »