Sausage Gravy and Biscuits

Sausage Gravy and Biscuits

2 lbs ground sausage

1 1/2 tsp butter

3 cups milk

3 tbsp flour

Salt

Pepper

Biscuits

Heat a large skillet on high heat, add sausage and scramble fry until cooked through. 

Add butter, melt and sprinkle with flour and mix well. Warm milk in microwave for 2 minutes and add to skillet 1 cup at a time mixing well after each cup is added. 

Bring mixture to a boil and reduce heat to a simmer. 

Add salt and pepper to taste and simmer for approximately 10 minutes. 

Serve hot with biscuits. 

Drunk Pork Tenderloin

Drunk Pork Tenderloin

2 lb pork tenderloin

1 tbsp garlic powder

Salt

Pepper

1 tbsp vegetable oil

1 white onion, thinly sliced

1 bottle white wine

1 pkg brown gravy mix

Add vegetable oil to a large skillet and heat on medium-high heat. Season the pork with garlic, salt and pepper and add to skillet browning for approximately 3 minutes per side.  Remove the pork tenderloin and place in a baking dish. 

Add the onions to the same pan you browned the pork tenderloin in and sautée for approximately 5 minutes. Add 1/4 bottle of the wine to the onions and deglaze the pan. Once deglazed, add the remaining wine and let simmer for approximately 3 minutes. Pour the onion, wine mixture over the pork tenderloin and bake in a 375 degree oven for approximately 40 minutes or until a meat thermometer reaches 145 degrees when inserted in the thickest part. 

Remove from the oven and place the pork tenderloin on a cutting board to rest. 

Pour the onion, wine mixture in your skillet and add package of gravy mix. Cook on medium heat for approximately 3 minutes until thickened and reduced. 

Slice your pork tenderloin after it has rested for 10 minutes and serve with onion gravy. 

Gratin Dauphinois

Gratin Dauphinois

1 clove garlic, minced

4 medium potatoes, peeled and thinly sliced

1 cup light cream

3/4 cup gruyere cheese, shredded

1/3 cup gruyere cheese, shredded

1/4 tsp Salt

1/8 tsp pepper

1/8 tsp ground nutmeg

Spray 2 quart casserole with cooking spray. Rub inside of dish with garlic, leaving garlic inside. 

Layer potatoe slices in casserole. 

Heat cream, salt, pepper, nutmeg and first amount of cheese in small saucepan until hot. Pour over potatoe. Sprinkle with second amount of cheese. 

Bake uncovered in a 350 degree oven for 1 hour and 15 minutes or until potatoes are tender. 

Guacamole

Guacamole 

2 ripe avocados

2 tbsp lime juice

1/4 cup red onion, diced

1/4 cup Roma tomatoes, diced

1/4 cup cheddar cheese, shredded

1 clove garlic, minced

1/8 cup fresh chives, chopped

Salt

Pepper

Cut the avocados in half lengthwise. Remove the pit and discard. Remove the avocado from the skin and place the avocado flesh in a bowl. 

Add lime juice, onion, tomatoes, cheese, garlic and chives to the bowl. Mash with fork until half smooth and creamy. 

Mix in salt and pepper to taste and serve immediately. 

Nuts and Bolts

Nuts and Bolts

2  500 gram bags salted peanuts

1  350 gram  box Cheerios 

1  365 gram box Rice Chex

2  200 gram bags salted pretzels

2  200 gram boxes Ritz Cheese Bites 

4 tbsp Worcestershire Sauce 

3 tbsp garlic salt

3 tbsp season salt

2 tbsp onion powder

2 1/2 cups cooking oil 

Evenly divide all ingredients between 2 medium roast pans sized 39,5 cm x 27.5 cm x 6.5 cm  and bake in a 250 degree oven for 2 hours, mixing again at the 1 hour mark. Cool and divide into freezer bags or containers and store in freezer for several months. 

Nutrition - calories 

160 cal/30:grams - Bites 

100 cal/27 grams - Cheerios

110 cal/28 grams - Chex

190 cal/50 grams - Pretzels 

310 cal/50 grams - Peanuts

80 cal/10 ml/2tsp - Cooking Oil

Shortbread Cookies

Shortbread Cookies

1 lb butter, softened

4 cups flour

1 cup fruit sugar

Mix all ingrediants and knead dough until it squeaks. 

Roll dough on a floured surface 1/4 inch thick. Cut pieces using you favourite cookie cutters. 

Line baking sheets with parchment paper. Prick each cookie piece two times and arrange on prepared baking sheets. 

Bake 10 - 15 minutes in a 300 degree oven on a raised rack. 

Caramelized Onion Tart

Caramelized Onion Tart

1 sheet puff pastry

2 tbsp vegetable oil 

1 sweet onion, thinly sliced

1 1/2 cups gruyere cheese, shredded

1/4 cup Parmesan cheese, grated

2 tbsp fresh chives, chopped

Salt

Pepper

Thaw the pastry sheet at room temperature for approximately 40 minutes or easy to handle. Line a baking sheet with parchment paper. 

Heat the oil in a skillet over medium heat, add onion and cook for approximately 15 minutes or until golden, stirring often. Season to taste with salt and pepper and let cool. 

Unfold the pastry sheet onto a lightly floured surface. Roll into a 12 inch square and place on prepared baking sheet. Brush the edges with water and fold over 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. 

Spread the onion mixture over the pastry crust and top with Gruyere, Parmesan and chives. 

Bake for 20 minutes in a 400 degree oven until golden and bubbly. Cool for 5 minutes on a wire rack and cut into 3 x 2 inch rectangles. Serve warm. 

Shrimp Dip

Shrimp Dip

5 oz can cocktail shrimp

1 cup cheddar cheese, grated

3 green onions, chopped

1 tbsp Worcestershire sauce

1 cup mayonnaise 

Garlic salt to taste

Combine all ingrediants and refrigerate overnight.