Quick Brown Gravy

Today was a day of not really doing much and watching a bunch of junk tv shows. I did do a little laundry and began pumping the green slime out of the swimming pool, but that is about all that was accomplished. When planning supper, I wanted something good, something that would stick with me, and was comfort food. I decided on chicken fried steak, mashed potatoes, and brown gravy. In trying to stay gluten free, I browsed around on Pinterest until I found an easy brown gravy recipe that could easily be adapted. This turned out great!

Enjoy!


Quick Brown Gravy
1/4 C. gluten free OR all regular purpose flour
1 Tbsp. beef bouillon granules OR 3 beef bouillon cubes crushed
1 Tbsp. onion powder
1 Tbsp.  garlic powder 
1/4 tsp. black pepper
Dash of dried parsley

Mix the dry gravy mix with 1 cup of cold water in a saucepan. Whisk until smooth. Heat at medium until the sauce thickens, then add another cup of water and whisk once more until smooth. 
Original recipe: Brown Gravy

One Pot Goulash

After getting A LOT of sun, maybe a little too much, from mowing the yard today, I was craving goulash. It has sounded good to me for a couple days now, and I knew that I would have the time to make it today. The recipe that I used, and adapted a little, I found on Pinterest. I can get lost for hours in the world of Pinterest. Being able to make this dish in one pot, made it even more enticing to me. I like meals where I only dirty one pot or pan and a couple utensils. This makes me happy! I used gluten free macaroni noodles, but regular macaroni noodles can be used.

Enjoy!

One Pot Goulash

2 onions, chopped
2 lbs. lean ground beef
2 cloves garlic, minced
3 C. water
1 (24 oz.) jar tomato pasta sauce
2 (14.5 oz) cans diced tomatoes, undrained
2 bay leaves

2 C. gluten free Barilla macaroni noodles, uncooked
salt and black pepper, to taste

Sour cream/shredded cheese (optional)

Cook ground beef, onion and garlic over medium high heat until no pink remains. Drain any fat.
Add water, pasta sauce, diced tomatoes, bay leaves, and pepper. Allow to come to a boil, reduce heat and simmer covered for 15 minutes. Add in the macaroni, cover and continue to simmer, stirring occasionally until pasta is tender, about 20-25 minutes. Discard bay leaves and serve. Can top with sour cream and shredded cheese.

Original recipe: GrandmasGoulash

Oven Roasted Pork Tenderloin and Creamy Parmesan Rice

After a long weekend of dance recitals, final presentation called for and ice cream. Tonight, I wanted something easy to throw together. I had a pork tenderloin that needed to be used, so I went on a search for an easy recipe that I could throw in the oven. I combined several to get this one. It really was good and... most importantly... easy!!

Enjoy!

Oven Roasted Pork Tenderloin

1 package pork tenderloins

1 Tbsp. sauteed minced garlic 

1 tsp. onion powder 

1/2 tsp. oregano 

1/2 tsp. thyme or rosemary 

1 tsp. parsley 

2 Tbsp. balsamic vinegar 

1 Tbsp. extra virgin olive oil 

salt & pepper, to taste

Preheat oven to 500 degrees, place tenderloins on a baking sheet or in a baking dish. Drizzle with olive oil and balsamic vinegar. Sprinkle remaining ingredients over pork tenderloins. Roast for 20 minutes, with baking dish covered with foil. Turn oven temperature down to 450 degrees and cook the remaining time, with foil removed. Approximately an additional 25-30 minutes, or until juices run clear. Allow the meat to rest for 5-10 before slicing.

Creamy Parmesan Rice

4 Tbsp. butter

2-3 cloves garlic, minced (1 Tbsp.)

1 C. uncooked white rice

1 C. water

1 C. milk

1/2 tsp. salt

1/3 C. grated parmesan cheese

1/2 tsp. parsley

Splash of milk, if desired

Saute garlic in butter, in medium-size sauce pan, over medium heat, about 3-4 minutes. Add rice and stir to coat with butter. Add water, milk, and salt, and bring to a boil. Reduce heat, cover, and simmer for approximately 20 minutes, or until rice is done. Stir in parmesan cheese and parsley. Add a splash of milk, if you would like it to be creamier. Cover, turn off heat, and let rest for 5 minutes.

Modified from original recipe: BlogLovin'