Spicy Sausage Crock-Pot Marinara

my husband loves to boast that I've never made him the same meal twice. obviously this is far from the truth, and one meal I have made over and over is this crock-pot recipe I've adapted from my mother-in-law! it's sooo easy + seriously yummy!

 Spicy Sausage Crock-Pot Marinara

adapted from Momma Weis' recipe :)

• 45 oz of your favorite jarred marinara [the big guy!]
• 1 yellow pepper, sliced
• 1 red pepper, sliced
• 1 medium onion, sliced
• 1 package pre-sliced baby bella mushrooms
• 5-6 sausage links of your choice [we used beer brats, because my husband happens to adore them]
• 3 tbsp garlic powder
• 3 tbsp red pepper flakes
• 3 tbsp Italian Seasoning 

1. add all ingredients to the slow-cooker. 
2. stir so all ingredients mix well. 
3. cook on low for 6-8 hours.
4. serve over your favorite pasta. 

we put this over gemili pasta and it was perfect! the onions, peppers, and mushrooms melt in your mouth. and the sausage [or brats] could not be more tender! as you can see the happy Carolina fan [yeah Heels!] thoroughly enjoyed his momma's recipe. 2 or 3 times I believe.

xoxo

Hoisin Glazed Pork Tenderloin

in honor of the Oscars I made Hawaiian-inspired pork tenderloin. that would be because the only nominated movie I saw was The Descendants, which took place on the beautiful islands. the meal gets an A-, however the Oscars were a little more average. more about that later. 

Hoisin Glazed Pork Tenderloin with Roasted Pineapple 
adapted from The Recipe Girl 
serves 6

• 1 pineapple, sliced into chunks [1 inch]
• [2] 1-1/2 lb pork tenderloin
• 8 tbsp hoisin sauce, separated 
• 4 tsp ginger, minced + separated
• 2 tsp mustard
• 1 tsp soy sauce
• 2 tsp garlic, minced
• Montreal Seasoning 

1. pre-heat oven to 375 degrees.
2. prepare glaze by mixing 6 tbsp of hoisin sauce, 2 tsp of ginger, mustard, and garlic in a small bowl. 
3. brush glaze over pork and cover with Montreal Seasoning.
4. place in oven safe dish and bake for 25-30 minutes or until internal temp reaches 155 degrees.
5. meanwhile, in food processor blend 1 cup chopped pineapple, remaining hoisin, ginger, and soy sauce. 
6. when blended well, empty pork sauce into desired dish and set aside.
7. after pork is finished, remove from oven + let rest for 5-7 minutes. 
8. switch oven to broiler [low], add remaining pineapple to oven safe dish, season with salt + pepper and place right underneath broiler. 
9. cook for 7-10 minutes or until pineapple begins to brown. 
10. slice pork and place roasted pineapple over top. 
11. serve with blended hoisin-pineapple pork sauce. 

I served this with sauteed french-cut green beans + garlic-butter grits. I also made vegetarian option [for a special peskatarian friend] by glazing a veggie burger the same way I did the pork. Judging by her clean plate, I think  it was good! :) 


so about those Oscars...

Read more »

salmon polenta packets with garlic-mushrooms-bacon-onions

the pretty little view from my class I was in from 4:30-7:45 
[[after a full day of teaching...what the fluff?!]]
tonight my dinner consisted of 2 strawberries, a turkey sandwich I made at 7am, 10 peanut butter pretzels, and some vending-machine lovin'
in the form of cool ranch doritos. awe-some. 

~~~ 

[however] last night's dinner was goood.  

Salmon Polenta Packets

sauteed bacon, onions, and mushrooms over roasted salmon 

and sliced polenta...in 30 mins or less. [[seriously]]

this deliciousness was inspired by this Eating Well recipe. 

1 lb fresh salmon, skin removed

4 pieces center cut bacon, chopped

1 medium onion, halved and sliced

2 cups mushrooms, roughly chopped

1/4 cup dry white wine

1 tbsp minced garlic

1 tbsp EVOO

1 14- to 18-ounce tube prepared polenta, sliced into 8 rounds

pre-heat oven to 450 degrees.

saute bacon [until brown] in large sauce pan over medium-high heat.

add onions and garlic and stir until onions are translucent and soft.

add mushrooms to the mixture, saute until golden brown.

reduce heat, add wine and scrape brown bits.

remove from heat.

place foil "packets" folded like an closed book-

opening towards you on a baking sheet

form salmon packet in foil by layering:

2-3 slices of uncooked polenta

1 piece of [5 oz] salmon [salt and pepper]

spoon mushroom mixture over top

[repeat for each packet]

place in the oven and bake for 12-15 minutes.

take caution when removing [drooling may occur] steam is a powerful thing!

enjoy solo or paired with some yummy roasted asparagus!

praying [and dancing] for a little snow tomorrow :) 

fingers crossed and pjs on backwards!

xoxo