I hit a dinnertime food trifecta tonight and I couldn't be more pleased.
We had a pork loin roast done in the crock-pot, along with something called Tennessee onions, with lemon fudge for dessert.
All three were brand new recipes and all of them are keepers.
I didn't "play" with the pork loin recipe and, as it turned out, it didn't need any tweaking. It was another yummy food.com recipe. Here's a link to it: https://www.food.com/recipe/simply-delicious-crock-pot-pork-loin-317045?ic1=suggestedAsset|simply delicious crock
The onions came from a advertising mailer that I received from Kroger a while back and I was intrigued with it. A great recipe using onions and was a perfect side for the pork roast. I only had the sliced version of the cheese, so I simply topped the onions with a layer of slices. Here's a link to the onions: https://www.kroger.com/r/baked-tenn...a6ba?msockid=08fc22ae551f69e31295348c54c968c4
Edited to add: Instead of mixing the onion rings with the spices in a bowl, I put the spices in a plastic bag, added the onions and shook the bejeepers out of everything. Perfectly coated onions!!
Last, but not least, dessert. Since lemon-flavored desserts are among Glenn's favorites, I made a really simple and delicious lemon fudge. Painfully easy to make and makes plenty. The only thing I added was about 1/4 teaspoon of lemon extract as the recipe suggested for an extra-lemony taste. This will, no doubt, be among our keepers as far as recipes go. Here is a link to it, too: https://kitchensdiary.com/creamy-lemon-fudge-a-sweet-and-tangy-treat/#more-1738
The wonderful part of tonight's meal is that there's more than enough of everything for tomorrow, along with some to freeze to have while I recover from my upcoming hand/finger surgery.
Plus, clean-up was a breeze because I used a disposable liner in the crock-pot and baked the onions in a casserole dish that I lined with non-stick foil. Yeah!
No matter how I look at it, tonight was definitely a win-win in the food world!
We had a pork loin roast done in the crock-pot, along with something called Tennessee onions, with lemon fudge for dessert.
All three were brand new recipes and all of them are keepers.
I didn't "play" with the pork loin recipe and, as it turned out, it didn't need any tweaking. It was another yummy food.com recipe. Here's a link to it: https://www.food.com/recipe/simply-delicious-crock-pot-pork-loin-317045?ic1=suggestedAsset|simply delicious crock
The onions came from a advertising mailer that I received from Kroger a while back and I was intrigued with it. A great recipe using onions and was a perfect side for the pork roast. I only had the sliced version of the cheese, so I simply topped the onions with a layer of slices. Here's a link to the onions: https://www.kroger.com/r/baked-tenn...a6ba?msockid=08fc22ae551f69e31295348c54c968c4
Edited to add: Instead of mixing the onion rings with the spices in a bowl, I put the spices in a plastic bag, added the onions and shook the bejeepers out of everything. Perfectly coated onions!!
Last, but not least, dessert. Since lemon-flavored desserts are among Glenn's favorites, I made a really simple and delicious lemon fudge. Painfully easy to make and makes plenty. The only thing I added was about 1/4 teaspoon of lemon extract as the recipe suggested for an extra-lemony taste. This will, no doubt, be among our keepers as far as recipes go. Here is a link to it, too: https://kitchensdiary.com/creamy-lemon-fudge-a-sweet-and-tangy-treat/#more-1738
The wonderful part of tonight's meal is that there's more than enough of everything for tomorrow, along with some to freeze to have while I recover from my upcoming hand/finger surgery.
Plus, clean-up was a breeze because I used a disposable liner in the crock-pot and baked the onions in a casserole dish that I lined with non-stick foil. Yeah!
No matter how I look at it, tonight was definitely a win-win in the food world!
Last edited:
