Slow Cooker Beef and Potato Au Gratin

This recipe came up in one of those Facebook adds and I had to try it. It looked so yummy and hearty! I can eat au gratin potatoes by the plate full.

Ingredients
1 lb. ground beef
3 lbs. peeled potatoes, sliced about 1/4 inch thick (about 7 cups after being sliced)
1 cup thinly sliced white onion
1 tsp paprika
1/2 tsp. garlic powder
1 tsp. parsley
1 tsp. salt

1/4 tsp. pepper
3 cups shredded sharp cheese
1/2 cut chicken broth(or beef broth)

Instructions:

1. Brown the ground beef on the stove top. Add a touch of salt and pepper to season. 
2. In a small bowl combine the paprika, garlic powder, parsley, salt and pepper. 
3. Add half of the potatoes in the slow cooker. Sprinkle over half of the onions, half of the seasonings, half of the meat and half of the cheese. Repeat layers again. 
4. Drizzle broth evenly over the layers. 
5. Cover and cook on high for 4 hours. Do not open lid during the cooking time or the potatoes will not get soft. 

Tupps Tidbits:  Good idea to line the crock pot for easy clean up!

We really enjoyed this recipe. We took it over to friend's house and served with a warm french loaf of bread that was dabbed with butter and garlic. The potatoes in the slow cooker came out perfect.I like them without the skins. Go heavy on the salt and pepper and also add a bit more garlic powder. This is also Gluten Free!!!  This recipe is a KEEPER in our house!


Where did we find this? www.themagicalslowcooker.com

Bacon-Wraped Applle Stuffed Pork Tenderloin

We really love simple dishes especially during the  summer,  when we do not like to spend too much time cooking.  You could even do this one in the slow cooker and in the end just broil it quick so the bacon gets some color. Quick, easy, and perfect for any occasion.  

Ingredients

1 1/2 lb pork tenderloin, silver skin removed
Salt and pepper
300 g bacon slices
Filling
1/2 lb apples, diced
1 small onion, diced
1 garlic clove, minced
1 small portobello mushroom, stem removed and diced
1 tbsp. freshly chopped sage leaves
1 tbsp. butter
1/4 cup white wine

Instructions

1. Add butter to a large frying pan over medium-high heat. 
2. When bubbling, add in mushrooms and onion. Cook for 5 minutes, or until onions begin to color. 
3. Stir in garlic, sage, and apples. Season with salt and pepper. 
4. Continue cooking for 3-5 more minutes. 
5. Pour in wine to de-glaze. Cook for 2 more minutes, or until wine has dissipated. 
6. Remove from heat.  

Assembly:

• Butterfly pork tenderloin and pound flat. Season with salt and pepper. Pour filling into center of meat. Carefully roll the meat up. Secure by wrapping bacon slices around the meat one at a time, working from one end to the other.
• Place into preheated 400F oven and cook for 15-18 minutes. 
• Finish by broiling bacon until crispy (and internal temperature reaches 145F.)
• Move meat to cutting board and cover with aluminum foil to rest for 10 minutes.
• Slice and serve!

Tupps Tidbits:  Cook time will vary on thickness of meat, pork loin is really easy to overcook so be careful!

We were not a fan of this one.  It really lacked flavor. We are giving it a thumbs down and NOT A KEEPER at our house!

Where did we find this? www.thecookiewriter.com