Archive for September 30, 2015

Red Wine Venison Roast

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Red Wine Venison Roast

Red Wine Venison Roast, vegetables and mashed potatoes make a delicious meal

This recipe is in partnership with the International Wine of the Month Club.

Valle Secreto Key Cabernet Sauvignon Carmenére 2014 is a natural accompaniment to such a vast array of dishes it was perfect for my Red Wine Venison Roast.

While we definitely enjoy the delectable taste of a glass of the 2014 Key, its distinct flavors also enhances any food you cook with it. The unmistakable berry scents, woodland flavors and smooth textures intensifies the food making it a perfect pairing for venison. The 2014 Key offers up a set of captivating aromatics and flavors reminiscent of freshly picked blackberries and currants, spring woodlands and hints of dark chocolate and fresh brewed coffee – all of which are set in a body of silky tannins.

For those who may not be fond of venison, you can easily substitute beef or pork. However, I will tell you that prepared in this manner, you wouldn’t know it was venison when you taste it.

When cooking a roast in the slow cooker it’s always good to sear it first on the stove. I sprinkled the 3 pound roast with 2 tablespoons of flour and patted it in. With my pan on medium heat (#7 on my stove), I added 2 tablespoons of olive oil and then browned the roast on all sides. This helps seal in all those wonderful juices. Once it was browned, I let it rest while I prepared the other ingredients.

In the slow cooker

Red Wine Venison Roast in the slow cooker ready to cook

Since I didn’t want to have an extra-long cook time in the slow cooker, I sautéed my 3 large carrots (cut into diagonal chunks 1 ½-inches long), 2 large ribs of celery (cut into the same diagonals), and 1 ½ medium onions (cut into chunks) in a skillet with a tablespoon of olive oil. You want to keep a close eye on the vegetables so that they don’t burn and let them sauté about 7 minutes.

When the vegetables were ready, I placed them in the bottom of my slow cooker. Using a cup of the Cabernet Sauvignon Carmenére, I deglazed the pan I had sautéed the vegetables in making sure to scrape all the tasty little bits loose from the skillet. I pour this deglazed goodness over the vegetables in the slow cooker. Next I mixed 1 tablespoon of beef base with 1 cup of water and poured that over the vegetables. Then I added the roast (also pour in any juice that has accumulated on the plate) and 5 sliced button mushrooms. I topped everything off with ½ cup of the Cabernet Sauvignon Carmenére and set the slow cooker on high for 5 1/2 hours.

Delicious Red Wine Venison Roast

So tender the meat falls apart when removed from slow cooker

The aroma that filled the house for the next few hours was torture. It was so tempting to take the lid off the cooker and at least test some of the vegetables.

Finally the buzzer sounded and the roast was ready. I had prepared Mashed Potatoes to go with the roast and we were set to eat. But first, I poured the juices from the slow cooker into a sauce pan. I slowly stirred in a beurre manie (equal parts butter and flour) I had made until I got the sauce the thickness I wanted. I drizzled some of the sauce over the meat and put some in the center of the mashed potatoes. The sauce was so tasty on its own that it would have been perfect to dip bread sticks in.

The roast was so tender that the meat practically fell off the bone. It was moist and everything had such a rich flavor. For the first time I can remember, I didn’t even add any salt to the meal. We couldn’t carry on a conversation during dinner for oohing and aahing over our food. We paired the meal with some of the remaining wine and had a scrumptious treat.

If you’re a meat and potatoes guy like me, when you wrap your lips around this your body will begin to quiver and your mouth will explode with the wonderful flavors. You’ll think you’ve died and gone to meat and potatoes heaven.

This is one of those meals you can’t stop eating. It’s one where your belly doesn’t communicate with your mouth. Your belly is saying ‘whoa’ and your mouth is saying ‘go for more.’

Don’t worry about preparing a dessert with this meal because you’ll be going back for second helpings, it’s just inevitable. And you might want to plan on a large roast because any leftovers are just as flavorful the next day.

International Wine of the MonthClubs - The Surprised Gourmet

Wines from the International Wine of the Month Club

This splendid bottle of Valle Secreto Key was provided to me by the good folks at MonthlyClubs.com. When you join this fascinating club, you receive two expertly selected Estate Wines (such as the Cabernet Sauvignon Carmenére 2014) each month. You can choose to receive 2 reds, 2 whites or 1 of each (such as I received). The wine comes securely packaged and includes cellar notes describing the wine, pairings, a recipe and other wine-related tidbits. (*A recipe using a bottle of Pietra Santa Chardonnay 2014 will be forthcoming soon.)

Thanks for stopping by today. I hope you’ll try this delightful recipe, as well as the delectable wine. Do you cook with red wine? What do you enjoy most about cooking with wine? If you try this, be sure to drop back by and let me know how it went and if you decide post your results online, include the tag #thesurprisedgourmet. I’d love to know your thoughts on the recipe. Now a little something different. I’m closing with some comments in my own words today. I’m thinking of making that a regular part of the post, please feel free to share your thoughts on that. Would you like to hear more audio with the post or not at all?

Cucina Felice!

*This is a sponsored post and contains affiliate links. I was provided the wine mentioned above by MonthlyClubs.com, but the post was written solely by me and all opinions are my own given honestly and freely.

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Red Wine Venison Roast

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Total time: 

Serves: 4-6 servings

This delectable Red Wine Venison Roast recipe will have your mouth watering before it's on your plate.
Ingredients
  • 3 Pound venison roast
  • 2 Tablespoons flour
  • 3 Tablespoons olive oil
  • 3 Large carrots, cut into diagonal chunks, 1 ½-inches long
  • 2 Large ribs of celery, cut into diagonal chunks, 1 ½-inches long
  • 1 ½ Medium onions cut into chunks
  • 1 Tablespoon beef base
  • 1 Cup water
  • 1 ½ Cups Cabernet Sauvignon Carmenére
  • 5 Button mushrooms, sliced
Instructions
  1. Sprinkle the 3 pound roast with 2 tablespoons of flour and pat it in. With pan on medium heat, add 2 tablespoons of olive oil and brown the roast on all sides. Once it is browned, let it rest while you prepare the other ingredients.
  2. Sauté 3 large carrots (cut into diagonal chunks 1 ½-inches long), 2 large ribs of celery (cut into the same diagonals), and 1 ½ medium onions (cut into chunks) in a skillet with a tablespoon of olive oil. Keep a close eye on the vegetables so that they don’t burn and let them sauté about 7 minutes.
  3. When the vegetables were ready, place them in the bottom of a slow cooker. Using a cup of the Cabernet Sauvignon Carmenére, deglaze the vegetable pan making sure to scrape all the tasty little bits loose from the skillet. Pour this deglazed goodness over the vegetables in the slow cooker. Next mix 1 tablespoon of beef base with 1 cup of water and pour it over the vegetables. Add the roast (also pour in any juice that has accumulated on the plate) and 5 sliced button mushrooms. Top everything off with ½ cup of the Cabernet Sauvignon Carmenére and set the slow cooker on high for 5½ hours.
  4. When the roast is ready take it out of the slow cooker and set aside. Pour the juices from the slow cooker into a sauce pan. Slowly stir in a beurre manie (equal parts butter and flour) until the sauce gets the desired thickness. Drizzle the sauce over the meat and vegetables.

 

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Everybody Loves Meatloaf

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Slice of Everybody Loves Meatloaf - The Surprised Gourmet

Delicious meatloaf is a family favorite

It’s been a busy weekend so today I’m sharing my recipe for a family favorite, ‘Everybody Loves Meatloaf’.

When making my meatloaf I start by dicing a medium sweet onion (such as a Vidalia) into ¼-inch cubes and sautéing it in a tablespoon of Canola oil. This softens it up a bit before going into the meatloaf. I add 1 tablespoon of minced garlic, ¼ teaspoon fresh ground kosher salt and ¼ teaspoon fresh ground black pepper and sauté another minute. Preheat oven to 350 degrees.

Everybody Loves Meatloaf ready for the oven

Everybody Loves Meatloaf ready for the oven

In a bowl combine the above ingredients with a can (14.5 ounces) of diced tomatoes, 1 teaspoon dried oregano, 1 tablespoon dried parsley, 2 large eggs (beaten), 2 ½ cups bread crumbs, 1 pound ground beef, 1 cup finely shredded sharp cheddar cheese, and 1 cup Bull’s Eye Carolina BBQ Sauce (or your favorite brand of BBQ sauce). Make sure to incorporate all the ingredients well.

If you find yourself without a meatloaf pan, try this little trick. Use a pizza pan covered in aluminum foil.

Place meat mixture in a meatloaf pan or mold into loaf shape on the pizza pan. Cover with paprika and bake in preheated oven for one hour. Check meatloaf after an hour’s cook time as oven temperatures vary and your meatloaf may need to cook a bit more.

The wonderful thing about meatloaf recipes is that every family seems to have their favorite. It’s a great recipe to make for a dinner meal and the leftovers make delicious sandwiches the next day.

Thanks for stopping by today. Do you have a tried and true meatloaf recipe that has been handed down in your family for generations? Do you have a meatloaf recipe that you hope will become your family’s dish to carry on for generations? I hope you’ll give this dish a try. If you do, be sure to drop back by and let me know how it turned out or if you post it include the tag #thesurprisedgourmet. I’m always happy to know how the recipe turned out for you.

Cucina Felice!

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Everybody Loves Meatloaf

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Serves: 6-8 servings

This is a family favorite recipe that everyone will enjoy for years to come
Ingredients
  • 1 Medium sweet onion, diced ¼-inch cubes
  • 1 Tablespoon Canola oil
  • 1 Tablespoon minced garlic
  • ¼ Teaspoon fresh ground kosher salt
  • ¼ Teaspoon fresh ground black pepper
  • 1 Can (14.5 ounces) diced tomatoes
  • 1 Teaspoon dried oregano
  • 1 Tablespoon dried parsley
  • 2 Large eggs, beaten
  • 1 Pound ground beef
  • 2 ½ Cups bread crumbs
  • 1 Cup finely shredded sharp cheddar cheese
  • 1 Cup BBQ sauce
Instructions
  1. Preheat oven to 350 degrees
  2. Sauté a medium sweet onion (that has been diced into ¼-inch cubes) in a tablespoon of Canola oil. This softens it up a bit before going into the meatloaf. Add 1 tablespoon of minced garlic, ¼ teaspoon fresh ground kosher salt and ¼ teaspoon fresh ground black pepper and sauté another minute.
  3. In a bowl combine the above ingredients with a can (14.5 ounces) of diced tomatoes, 1 teaspoon dried oregano, 1 tablespoon dried parsley, 2 large eggs (beaten), 2 ½ cups bread crumbs, 1 pound ground beef, 1 cup finely shredded sharp cheddar cheese, and 1 cup Bull’s Eye Carolina BBQ Sauce (or your favorite brand of BBQ sauce). Make sure to incorporate all the ingredients well.
  4. If you find yourself without a meatloaf pan, try this little trick. Use a pizza pan covered in aluminum foil.
  5. Place meat mixture in a meatloaf pan or mold into loaf shape on the pizza pan. Cover with paprika and bake in preheated oven for one hour. Check meatloaf after an hour’s cook time as oven temperatures vary and your meatloaf may need to cook a bit more.

 

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Bread Bowl Chicken Salad Soup

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Bread Bowl Chicken Salad Soup - thesurprisedgourmet.com

Bread Bowl Chicken Salad Soup perfect for an evening meal

Cooler temperatures bring to mind comforting soups and Bread Bowl Chicken Salad Soup is a new addition to our list of favorites.

Instead of making a traditional vegetable soup or a soothing chicken noodle soup, I wanted something just a bit different. It wasn’t until the soup was almost done when I decided to add the most unique ingredient – homemade Simply Chicken Salad.

Simply Chicken Salad is a favorite dish at our house and seems to be in the refrigerator every other week. I couldn’t resist adding some to the soup just to see how it would turn out.

I baked the Tuscan Bread Bowl in the oven according to the package instructions. After baking, I cut off the top, scooped out the center and returned it to the oven for the bowl to set.

I chopped and diced all of my ingredients prior to starting the soup so that it would go much smoother and quicker. Using a 2 quart stock pan, I added my ingredients starting with the 2 ½ tablespoons of canola oil and 1 tablespoon butter. Next I added the cup of finely diced carrots, a cup of finely diced celery, 1 ½ cups of corn that I had cut off of the cob, ¼ cup of finely diced onion, and 2 finely diced Roma tomatoes.

The dry ingredients came next: 1 tablespoon dried oregano, 2 tablespoons dried parsley, 1 tablespoon dried basil, 1 tablespoon garlic salt, and 1 teaspoon powdered chicken bouillon. Mixing that well I added 1 tablespoon minced garlic, 1 can English peas, and 3 cups of chicken stock.

Cooking the soup - thesurprisedgourmet.com

The ingredients for Bread Bowl Chicken Salad Soup cooking

The chicken stock I used was frozen as ice cubes and worked great for adding to this soup. Anytime you have leftover chicken stock don’t throw it away, instead freeze it in ice trays. When the stock is frozen, pop it out of the ice trays and put it in freezer bags in your freezer. It’s a handy way to use up your stock and have small amounts when you need it. You can measure how much goes into a cube and then you’ll be able to add just the right amount when needed. My cubes equaled 1 ½ tablespoons each.

When my soup was just about ready, I decided to add in a cup of homemade Simply Chicken Salad. This gave the soup a different texture and even more flavor. I let it cook just a few minutes more to mingle all the flavors together. As I removed it from the heat, I added the final two ingredients – ¾ cup sour cream and 1/3 cup shredded mild cheddar cheese – making sure to incorporate the new ingredients with the soup.

The results was a rich and creamy texture with such aromas you won’t believe. I put a couple of dippers of soup in the bread bowl and started to add another dab of sour cream, but decided against it. The fragrant soup was delicious with the occasional bits of bread coming off the sides of the bread bowl.

This is like most soups that contains vegetables, you can use any combination of vegetables you like. It doesn’t matter what you want, it usually works well in a soup.

Thanks for visiting today. I hope you’ll give this soup a try. If you do, please drop back by and let me know how it went or if you post about it be sure to tag it with #thesurprisedgourmet. I’m always happy to know how the recipes turn out for you.

Cucina Felice!

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Bread Bowl Chicken Salad Soup

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Serves: 4-5 servings

A delectable soup in a bread bowl that makes cool fall evenings warmer.
Ingredients
  • 2 ½ Tablespoons Canola oil
  • 1 Tablespoon butter
  • 2 carrots, peeled and finely diced (1 cup)
  • 3 ribs of celery, finely diced (1 cup)
  • 2 ears of fresh corn, kernels cut off (1 ½ cups)
  • Half of a sweet onion, finely diced (1/4 cup)
  • 2 Roma tomatoes, seeded and finely diced
  • 1 Tablespoon dried oregano
  • 2 Tablespoons dried parsley
  • 1 Tablespoon dried Basil
  • 1 tablespoon minced garlic
  • 3 Cups chicken stock
  • 1 Cup homemade chicken salad
  • 1 Can (15 ounce) English peas
  • 1 Teaspoon powdered chicken bouillon
  • 1 Tablespoon garlic salt
  • ¾ Cup sour cream
  • ¼ Cup shredded mild cheddar cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Place Tuscan Bread Bowl in preheated oven and cook as directed on package. When the bowl is ready, remove it and turn the oven to 550 degrees. Slice off the top of the bread bowl and crave out the center. Place the bowl back in oven at 550 degrees for 5 minutes to set the bowl.
  3. Take 4 quart stock pot, put in 2 ½ tablespoons Canola oil, 1 tablespoon butter and let it come up to medium high. Add 1 cup carrots, 1 cup celery, ¼ cup onion, 1 tablespoon minced garlic, 1 tablespoon basil, and 1 tablespoon oregano.
  4. Sauté for about 2 minutes, add 1 ½ cups fresh cut corn from the cob, and 2 tablespoons parsley. Next add 1 cup tomatoes, stir well and add 3 cups of chicken stock. Add 1 cup of homemade chicken salad, 1 can (15 ounces) English peas (15 ounces), 1 teaspoon powder chicken bouillon, and 1 tablespoon Lawry’s garlic salt. Let this soup simmer for about 50 minutes all together or longer if you desire.
  5. When it’s taken off the stove add ¾ cup sour cream, ¼ cup shredded cheese and mix well. Ladle soup into bread bowl. You can garnish it with additional sour cream and shredded cheese, if desired.

 

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Tastebuds Love Stuffed Bell Peppers

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Yummy Stuffed Bell Pepper

Stuffed Bell Peppers are delicious and easy to fix

There’s just something about ’em … taste buds love Stuffed Bell Peppers. I’m not sure if it’s their delicious taste, their appearance or just the fact they’re not that complicated to prepare.

Either way, Stuffed Bell Peppers can serve as a side dish or as the main meal. That makes them double handy.

I cut the tops off of 3 bell peppers and removed the excess membrane and ribs.  Be sure to put the bell pepper in a pan of water to parboil before making stuffed peppers otherwise the pepper will still be a bit crisp and not easily cut with a fork. Make sure the peppers are covered by water and boil for 5 minutes, drain and set aside.

Stuffing bell pepper - The Surprised Gourmet

Tasty filling goes into the bell pepper

I took the bell pepper  tops and minced finely. I put my skillet on medium heat, added 2 tablespoons of Canola oil and added ¾ cup minced bell pepper and sauté for 3 minutes. Next I added ¼ cup minced onions and 1 tablespoon dried parsley and sautéed another 2 minutes. Last I added 1 tablespoon minced garlic and sautéed for about 30 seconds more. You have to be sure to keep stirring this so you don’t let it burn, especially when the garlic is added. I turned off heat.

I added 1 can (14.5 ounces, about 1 ½ cups) petit diced tomatoes to the mixture. I didn’t drain the tomatoes because the rice I’ll add soon will absorb the extra liquid. I turned the skillet on to simmer.

Next I added ½ tablespoon of fresh homemade dried oregano (you can use bought dried herbs) and ½ tablespoon of fresh homemade dried basil to the mix. I continued to stir and let the mixture simmer. I added 1 ½ cups of cooked rice (I used instant rice). The rice marries with all the flavors and absorb the liquids. Next I added 1 ½ teaspoons fresh ground kosher salt, a ¼ teaspoon fresh ground black pepper and 2 cups cooked ground pork.

The cooked ground pork was 4 leftover cooked boneless pork chops that I sliced and put into the food processor. I used 2 cups of the pork for the stuffing and still had another 2 cups left to use in another dish later.

I continued to stir as the mixture simmered for about 7 to 10 more minutes.

Stuffed Bell Peppers

Stuffed Bell Peppers ready for the oven

Removing the mixture from the stove, I placed it in a large bowl. Even though this is a stuffing mixture I concocted for the stuffed bell peppers, you could stop at this stage (add the cheese, if desired) and eat it as it is. It would go good on a bed of spinach. Just don’t add the eggs if you’re not going to cook it any further.

I added ½ cup Kraft shredded mild cheddar cheese and 2 large eggs (beaten) into the mixture. Once the mixture was blended thoroughly, I spooned it into the bell peppers. There was enough stuffing for 4 large bell peppers. I placed the peppers in casserole dish and baked them for 45 minutes in a pre-heated 350 degree oven.

These aromatic Stuffed Bell Peppers are delicious and easy to prepare. The stuffing is moist and flavorful.

Thanks for visiting today. If you decide to try this recipe, be sure to stop back by and let me know how it turned out or if you post it online just tag it with #thesurprisedgourmet. I’d sure like to know how it turned out.

Cucina Felice!

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Stuffed Bell Peppers

Prep time: 

Cook time: 

Total time: 

Serves: 4 servings

Stuffed Bell Peppers make a delicious side dish or a savory main meal.
Ingredients
  • 3 Bell Peppers
  • 2 Tablespoons Canola oil
  • ¾ Cup minced bell pepper
  • ¼ Cup minced onion
  • 1 Tablespoon dried parsley
  • 1 Tablespoon minced garlic
  • 1 can (14.5 ounces) petit diced tomatoes
  • ½ Tablespoon dried oregano
  • ½ Tablespoon dried basil
  • 1 ½ Cups cooked rice
  • 1 ½ Teaspoons fresh ground kosher salt
  • ¼ Teaspoon fresh ground black pepper
  • 2 Cups ground pork
  • ½ Cup shredded mild cheddar cheese
  • 2 Large eggs, beaten
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Cut tops off the 3 bell peppers and remove the excess membrane and ribs. Put the bell pepper in a pan of water making sure the peppers are covered by water. Boil for 5 minutes, drain and set aside.
  3. Take the tops of the peppers and mince finely. Turn skillet on medium heat, add 2 tablespoons of Canola oil. Put in ¾ cup minced bell pepper and sauté for 3 minutes, add ¼ cup minced onions and 1 tablespoon dried parsley sauté another 2 minutes and add 1 tablespoon minced garlic sauté for about 30 seconds more. Be sure to keep stirring this so you don’t let it burn, especially when the garlic is added. Turn off heat.
  4. Add 1 can (14.5 ounces, about 1 ½ cups) petit diced tomatoes to the mixture. Don’t drain the tomatoes. Now turn the skillet on to simmer.
  5. Add ½ tablespoon of dried oregano and ½ tablespoon of dried basil to the mix. Continue to stir and let simmer. Add 1 ½ cup of cooked rice (can use instant, regular or steamed rice). The rice marries with all the flavors and absorbs the liquids. Add 1 ½ teaspoons fresh ground kosher salt and a ¼ teaspoon fresh ground black pepper. Add 2 cups cooked ground pork.* Continue to stir as the mixture simmers for about 7 to 10 more minutes. **
  6. Remove mixture from pan, put in large bowl. Add ½ cup Kraft shredded mild cheddar cheese and 2 beaten large eggs into the mixture. Once the mixture is blended thoroughly, spoon into the bell peppers. Should stuff about 4 large bell peppers. Place in casserole dish and bake 45 minutes in preheated 350 degree oven.
  7. *Ground pork can be made from 4 cooked boneless pork chops that have been sliced and put into the food processor. There will be more than 2 cups of the ground pork after placed in the food processor.
  8. **Even though this is a stuffing mixture concocted for the stuffed bell peppers, you could stop at this stage before you add the eggs and eat it as it is. It would go good on a bed of spinach.

 

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Share a Pork and Brown Rice Casserole

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Pork and Rice Brown Casserole

This scrumptious dish is great to carry to family gatherings,

In the South we tend to offer food for various occasions so next time you need a dish share a Pork and Brown Rice Casserole.

It’s probably the same way in other areas and countries around the world, but we like to think we’re different. We Southerners like to share our food when someone is sick, someone marries, someone has a baby, someone moves into a new home, someone dies.

You get the picture, we will share food at the drop of a hat. For any reason or no reason at all, we love to share our food. And, it doesn’t always have to be food you’ve prepared yourself. But, you’ll want to put that bought food on a nice dish to make’em think you made it yourself (even though they’ll know the truth).

Making Pork and Brown Rice Casserole

Preparing Pork and Brown Rice Casserole

A favorite food to carry (or to have at family gatherings) is a casserole. It’s usually a quick and easy, everything-in-one meal that can be cooked and served in the same casserole pan.

I recently threw together a Pork and Brown Rice Casserole for us one night because we’d just picked up brown rice at the grocery story that day. It turned out to be quite good, but much more than our family would eat. I took some to work the next day and shared with friends to rave reviews. I hope you’ll give it a try and find you like it just as well.

I cooked my brown rice according to the package instructions preparing enough for 1 1/2 cups and set the oven to 350 degrees to preheat.

Pork and Brown Rice Casserole out of the oven

Pork and Brown Rice Casserole fresh out of the oven and ready to eat

With a skillet on medium heat, I added 1/4 cup chopped onions, 1 tablespoon dried parsley, 1 tablespoon minced garlic, 1 can (14.5 ounces) petite diced tomatoes, 1/2 tablespoon dried oregano, 1/2 tablespoon dried basil, 1 cup minced bell pepper, 1 1/2 teaspoon fresh ground kosher salt, 1/4 teaspoon fresh ground black pepper, and 2 cups ground pork. I let it cook for about 5 minutes and then I added the 1 1/2 cups of brown rice. Stirring well, I let this simmer while I prepared the casserole dish.

I generously buttered a 2 quart casserole dish. Next I layered the bottom and sides with deli-style ham (using approximately 14 slices, varying on size of ham slices). Over that I sprinkled 3/4 cup Kraft Shredded Mild Cheddar Cheese making sure the bottom was completely covered.

I poured the pork and rice mixture over the cheese and ham. I topped off the casserole with 1 cup Kraft Shredded Mild Cheddar Cheese and 3/4 cup crushed and buttered croutons. I placed the dish in a preheated 350 degree oven on the middle rack and baked for approximately 25 minutes.

Thanks so much for stopping by today. Do you take food to gatherings where you live? I hope you’ll give this casserole a try. If you do, please come back and let me know how it was or if you post it online tag it #thesurprisedgourmet. I’d love to know what you think.

Cucina Felice!

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Share a Pork and Brown Rice Casserole

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Serves: 6-8 Servings

This delicious Pork and Brown Rice Casserole is perfect for family gatherings as a quick and easy meal.
Ingredients
  • 1½ Cups cooked brown rice
  • ¼ Cup minced onions
  • 1 Tablespoon dried parsley
  • 1 Tablespoon minced garlic
  • 1 Can (14.5 ounces) petite diced tomatoes
  • ½ Tablespoon dried oregano
  • ½ Tablespoon dried basil
  • 1 Cup minced bell pepper
  • 1½ Teaspoon fresh ground kosher salt
  • ¼ Teaspoon fresh ground black pepper
  • 2 Cups cooked ground pork
  • 1¾ Cup Shredded mild cheddar cheese
  • 14 Slices deli-style ham
  • ¾ Cup Crushed and buttered croutons
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare 1½ cups brown rice as directed on the package. Set aside.
  3. With a skillet on medium heat, add ¼ cup chopped onions, 1 tablespoon dried parsley, 1 tablespoon minced garlic, 1 can (14.5 ounces) petite diced tomatoes, ½ tablespoon dried oregano, ½ tablespoon dried basil, 1 cup minced bell pepper, 1½ teaspoon fresh ground kosher salt, ¼ teaspoon fresh ground black pepper, and 2 cups cooked ground pork. Let it cook for about 5 minutes and then add the 1½ cups of brown rice. Stirring well, let this simmer while you prepare the casserole dish.
  4. Generously butter a 2 quart casserole dish. Next layer the bottom and sides with deli-style ham (using approximately 14 slices, varying on size of ham slice). Over that sprinkled ¾ cup shredded mild cheddar cheese making sure the bottom is completely covered.
  5. Poured the pork and rice mixture over the cheese and ham. top off the casserole with 1 cup shredded mild cheddar cheese and ¾ cup crushed and buttered croutons. Place the dish in a preheated 350 degree oven on the middle rack and baked for approximately 25 minutes.

 

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Yummy Apple Cobbler

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Tasty Apple Cobbler - The Surprised Gourmet

A slice of apple cobbler is a yummy dessert

There’s something about the coming fall that makes a person think of apples and especially good old-fashion yummy apple cobbler.

If you can’t get to an apple festival or an orchard and the apples in your local market don’t suit your taste, you can always find delicious apple pie filling in a can. The fun part is adding a few extra ingredients to make it your own.

The other night we had a taste for something sweet so I decided to make an apple cobbler, but didn’t want to make a crust. I took a 16.3 ounce can of Pillsbury Homestyle Southern Biscuits and cut each biscuit in half. I generously buttered an 8 X 8 X 1 3/4 casserole dish and layered half the biscuits in the bottom.

I mixed 1/2 teaspoon ground cinnamon, 2 tablespoons of sour cream, 1/3 teaspoon of balsamic vinegar, 2 tablespoons of milk, and a can (2 1/3 cups) of apple pie filling.

I poured that mixture over the biscuits and topped it with the other biscuit halves. Next I took a sharp knife and scored the tops of the biscuits. I added a dot of butter to each biscuit and sprinkled cinnamon and sugar over that.

Tasty bowl of apple cobbler - The Surprised Gourmet

A dish of apple cobbler always hits the spot

I placed the dish in a preheated 350 degree oven and baked it for 25 minutes. At that time, I removed the dish and covered it with aluminum foil and returned it to the oven for another 15 minutes. Once again I took the dish from the oven, removed the foil and placed it back in the oven for another 10 minutes. I tested the cobbler at the end of the 10 minutes and determined it was ready to eat. Since oven temperatures vary, you make need to cook it 10 or 15 minutes more to make sure the interior of the cobbler is completely done.

Since we’re trying to cut down on sweets and didn’t have any ice cream in the freezer, I came up with a Cinnamon Sour Cream mix to top off the cobbler. I mixed 1/4 cup of sour cream, 2 tablespoons of sugar and 1 teaspoon of cinnamon. When the mixture was well blended, I spooned a couple of dollops on top of the apple cobbler I had placed in bowls.

This is a delicious dessert that can be enjoyed by family and friends as everyone gathers to watch afternoon football games or those last-minute surprise picnics in the park.

Thanks for dropping by today. If you give this a try, come back and tell me what you think of it or tag it with #thesurprisedgourmet. I’d love to know how it turned out for you.

Cucina Felice!

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Yummy Apple Cobbler

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Serves: 6-8

This yummy dessert brings to mind fall, football games, festivals, trips to the market, and outdoor activities with friends and family
Ingredients
  • 1 Can (2⅓ cups) apple filling
  • ½ Teaspoon ground cinnamon
  • 2 Tablespoons sour cream
  • ⅓ Teaspoon balsamic vinegar
  • 2 Tablespoons milk
  • 1 can (16.3 ounces) Pillsbury Homestyle Southern Biscuits
  • Butter (to taste)
  • Extra cinnamon (to taste for sprinkling)
  • Sugar (to taste for sprinkling)
Instructions
  1. Preheat oven to 350 degrees.
  2. Butter an 8 X 8 X 1¾ casserole dish . Split biscuits in half. Using one half of the biscuits layer the bottom of the pan.
  3. Mix pie filling, ½ teaspoon cinnamon, 2 tablespoons sour cream, and ⅓ teaspoon balsamic vinegar together and pour over biscuits in the pan. Cover mixture with remaining biscuits.
  4. Take a sharp knife, score down the top of biscuits. Top each biscuit with a dot of butter and sprinkle with cinnamon and sugar to taste.
  5. Place in preheated oven and bake for 25 minutes. Remove, cover with aluminum foil and bake another 15 minutes. Remove once again, uncover and return to oven for 10 more minutes. Test to make sure cobbler is done after 10 minutes as oven temperatures vary and cook time may need to be adjusted.
  6. Taste great topped with ice cream or Cinnamon Sour Cream (1/4 cup sour cream, 2 tablespoons sugar and 1 teaspoon cinnamon mixed together).

 

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