It’s a pretty rare Sunday that you would find me missing church and at home. However, this past Sunday I woke up with a throbbing headache and all over aches and pains. So I plead near death and stayed home while The Farmer loaded up the crew and headed to church.
I attempted to go back to sleep. That lasted for about 10 minutes. I don’t do a very good job of laying around. I get antsy. Even when I’m sick. So I decided the crew would be back in three hours and I should probably plan something to feed them.
So off I headed one final time to my 101 Homestyle Favorites cookbook from Gooseberry Patch. I decided to pull a few recipes for this meal so I’d be wrapping up my cooking and moving on to the giveaway!
I knew I had a pork loin in the freezer so I decided to make Rosemary Pork Loin with Broccoli Cheese Rice as a side.
For the Pork Loin you will need:
3 pound pork loin
2 tsp dried rosemary
2 tsp dried mustard
1 tsp ground ginger
1 tsp salt
1 tsp pepper
2 TBSP olive oil
6 cloves of garlic, minced
Since we butchered a few hogs this past winter, I knew I had a pork loin in the freezer. Place the loin in a greased, shallow baking dish.
Gather all of your spices. I couldn’t find rosemary in my spice rack, so I used Italian seasoning. Close enough…it had rosemary in it!
I also always keep a jar or minced garlic in my fridge. I never have time to roast and mince garlic. So this is a great shortcut.
Mix all the spices, olive oil and garlic together. Then slather on your pork loin. Bake, uncovered, at 350 degrees for 1-1 1/2 hours. Be sure to use a meat thermometer to check the doneness. 160 degrees, although some thermometers say 170. When you get it out of the oven, this is what you will see!
As for the broccoli casserole, you will need:
26 ounces frozen broccoli
2 cans cream of chicken soup
16 ounces process cheese spread, like Velveeta
2 packages chicken-flavored rice vermicelli mix, prepared
This recipe confused me a bit. I didn’t realize when I started to make it that you basically cook everything and just put it in the crockpot to warm. No big deal. I just should have read the recipe closer.
Cook your broccoli. This may be my new favorite broccoli. It cooks in the bag! And it tasted good too!
Then just basically dump everything in the slow cooker. Remember you have to make the rice first. I made mine in the microwave and just dumped it all in.
And in the family’s haste to eat lunch, I didn’t get a final picture. They loved this. Next time I will use real cheese. I’m not a fan of Velveeta in anything. But The Farmer has polished the leftovers and made me promise I will make this again!
So I have done my ten recipes! Now it’s your turn to get a Gooseberry Patch cookbook for yourself. Stayed tuned over the next few days to learn how to win!
Special thanks to Gooseberry Patch for providing me with this great cookbook to try and share with you. If you would like to purchase this or other cookbooks, please visit their store. If you would like to see other great recipes, check out http://www.realfarmwivesofamerica.com/
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