Tender Tasty Pork And Tater Skillet Cassies Recipes

CHEESY TATER TOT PULLED PORK CASSEROLE WITH HERB PRETZEL CRUMBLE

Steps:

• Preheat the oven to 400 F. While the oven is preheating, lightly spray a 9″ pie pan. You can also use a 9×9″ baking dish too.
• Place the thawed tater tots in the pan. Using the back of a lightly sprayed measuring cup (can use flat bottom glass), press the tots into an even layer on the bottom and up the sides of the pie plate. Pop the pan into the oven and bake for 20 minutes.
• To the par-baked tater tot crust, add 1 1/2 cups of the shredded cheddar. Next, spread out the warmed pulled pork over top. Drizzle over the bbq sauce and then add the warmed mac 'n cheese. Spread out the mac 'n cheese to the edges. Sprinkle on cubed Velveeta and 2 tablespoon of shredded cheddar.
• Make the Herb Pretzel Crumble. To a bowl add the butter and parsley, melt and mix. Pour the mixture over top of the pretzel crumbs and mix until evenly coated.
• Evenly sprinkle the herb pretzel crumble over top, gently pressing into the mac 'n cheese. Add the remaining shredded cheddar over top of the pretzel crumble and bake.
• Bake for 15-20 minutes or until the cheese is melted all the way through and the tots are golden brown and crispy.
• Remove from the oven and allow to rest for 10 minutes before serve.
• Serve with extra bbq sauce and chopped green onions.

~ TENDER & TASTY PORK AND TATER SKILLET ~ CASSIES

Steps:

• 1. Season pork cubes with seasonings listed or use what you like. Bake potatoes in microwave until almost cooked through. Cube once cool enough to handle.
• 2. Add oil to a large skillet. Bring to medium heat and when hot, add the pork, garlic, peppers and onion. Toss occasionally and saute until pork is no longer pink.
• 3. Add some chicken stock and then add the potatoes, adding stock as needed to keep potatoes from sticking. ( you can add more oil instead, but I added stock to keep fat content down. )
• 4. Once, everything is cooked and browning, toss in the spinach cook just until wilted.
• 5. Serve. My family loved this easy dish.

FLAVORFUL TATER TOT® CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is softened, 5 to 10 minutes.
• Mix tomatoes with green chile peppers, broccoli, Mexican cheese blend, and cream of celery soup into sausage mixture; spread into the prepared baking dish. Arrange potato nuggets over sausage mixture; season with pepper.
• Bake in the preheated oven until cheese is bubbling and potato nuggets are slightly brown, about 45 minutes.

TASTY TENDER PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim any excess fat from pork and pat dry with a paper towel. Season with salt and pepper. Dust with flour, shaking off any excess.
• In a large skillet, heat 1 to 2 tablespoons of vegetable oil over medium-high heat. Sear the pork in the oil, rotating to brown evenly all sides. Transfer to a baking dish just large enough to fit the tenderloin.
• In a bowl, stir together the Russian-style salad dressing, honey, and onion soup mix. Pour evenly over the tenderloin, rolling the meat to coat on all sides. Cover with aluminum foil.
• Bake, covered, in the preheated oven for 30 minutes, basting with glaze every 10 minutes. Remove foil and continue baking another 30 minutes, or until pork is no longer pink in the center.

PULLED PORK TATERS

Steps:

• Place roast in a 5-qt. slow cooker. Top with onion. Combine the ketchup, root beer, vinegar, Worcestershire, hot sauce, salt, pepper and mustard; pour over top. Cover and cook on low until meat is tender, 6-8 hours., Meanwhile, scrub and pierce potatoes. Bake at 400° until tender, 50-55 minutes., Remove pork; shred meat with two forks. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Return meat to cooking juices; heat through., With a sharp knife, cut an "X" in each potato; fluff with a fork. Top each with butter and pork mixture; top with sour cream. Sprinkle with cheese and, if desired, green onions.

LOADED PULLED PORK TATER TOT BITES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spray the cups of a 12-cup muffin pan with nonstick cooking spray.
• Place 4 to 5 frozen potato nuggets into each muffin cup.
• Bake in the preheated oven for 10 minutes.
• Remove muffin pan from the oven. Using a small glass (e.g. a small juice glass or shot glass) twist and press the tots downward in each muffin cup to create a potato cup. Return to the oven and bake until deep golden brown, about 15 more minutes.
• Remove the pan from the oven and distribute pulled pork evenly between the cups. Add 1 tablespoon of shredded cheese to each potato cup, being careful to try and keep it on top of the pulled pork (not down the sides of the muffin cups).
• Return to the oven and bake until the cheese has melted, 4 to 5 minutes. Remove from the oven and transfer the potato cups to a serving platter.
• Drizzle with BBQ sauce, add a small dollop of sour cream, and sprinkle with green onions before serving.