What’s Cookin’ in the Parsonage?

Pork roast and mashed potatoes with rich dark brown gravy. MMMMM. Sunday dinner at its finest. BUT what if you top that roast with a blueberry sauce? Yes, please. That was our Sunday dinner yesterday. Though the pork roast was a little on the dry side (maybe from being in the oven too long, I’m thinking), the blueberry sauce compensated nicely!

Menu
Pork Roast with Blueberry Sauce
Mashed Potatoes with Gravy

For the roast, I simply seasoned it with salt and pepper, then browned it in a little oil. I place it in a roasting pan and added about a cup of chicken broth. Cook low and slow. 

Blueberry Sauce – (From Taste of Home) They served this with pork chops, but it was great with the roast, and they also suggest using this on chicken. I don’t think you could go wrong serving this on anything!

  • 2 cups blueberries
  • 1/4 cup packed brown sugar
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons butter
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1 teaspoon fresh sage or 1/4 teaspoon dried sage leaves

Directions

  • In a small bowl, combine the garlic, pepper, salt and cayenne; sprinkle over pork.
  • In a large ovenproof skillet coated with cooking spray, brown pork chops. Bake, uncovered at 350° for 10-15 minutes or until a meat thermometer reads 160°. Remove pork and keep warm.
  • In the same skillet, add the remaining ingredients. Cook and stir over medium heat until thickened, about 8 minutes. Serve with pork. Yield: 4 servings.

Later in the day, we had a Sunday school fellowship and I signed up to bring a side dish. I made this Mexican Cornbread Salad from Southern Living.  We love this salad, and this has a Mexican flair. You could tone down any heat by just using regular cornbread (which I did). I’d also suggest you mix the salad ingredients just before serving. This is how it is usually served so that the cornbread isn’t dry. It makes a pretty salad, and tastes just as good as it looks!

Southwest Cornbread Salad
  • (6-ounce) package Mexican cornbread mix
  • (1-ounce) envelope buttermilk Ranch salad dressing mix
  • small head romaine lettuce, shredded 
  • large tomatoes, chopped 
  • rinsed and drained
  • (15-ounce) can whole kernel corn with red and green peppers, drained
  • (8-ounce) package shredded Mexican four-cheese blend
  • bacon slices, cooked and crumbled 
  • green onions, chopped
Preparation

Prepare cornbread according to package directions; cool and crumble. Set aside.

Prepare salad dressing according to package directions.

Layer a large bowl with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.

Have you had a Cornbread Salad? If not, you need to try this! What’s been cooking in your house this week? Any blueberry recipes?

2 thoughts on “What’s Cookin’ in the Parsonage?”

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