I show the site of my HUGE fake wedding style shoot in this blog!! You’ll die! I also show you how I’ve been cooking with my sous vide(a French cooking method that is a total game changer), throw a little party for my brother, plan our wedding decor(with Kyle the bride) and go to the sweat house with my bestie Shawn. Hope you guys LOVE this vlog!! Please thumbs up and subscribe!!
Blazer(in a different color):
White V Neck:
Workout Hat(I love and own in every color):
Floral Workout Outfit:
Bisquick Breakfast Casserole Recipe:
2 packages (12 oz each) bulk pork sausage (I mix hot and mild)
1 medium bell pepper, chopped (1 cup)
1medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 oz)
1cup Original Bisquick mix
2 cups milk
1/4 teaspoon pepper
4 or 5 eggs
1 Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2 Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
3 Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
Inspo: Bette Crocker
Pork Chop Recipe:
2 thick-cut, bone-in pork chops (about 8 ounces each)
Salt and freshly ground black pepper
2 tablespoons unsalted butter, cold
4 ounces mixed wild mushrooms
1/4 cup sherry
1/2 cup beef stock
1 tablespoon steak marinade or Worcestershire sauce
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC). (or cook your pork chop normally)
Season the pork chops with salt and pepper and place in a large zipper lock or vacuum seal bag. Place the bag in the water bath and set the timer for 45 minutes.
When the timer goes off, remove the bag from the water bath. Remove the pork chops from the bag and pat dry.
Melt 1 tablespoon butter in a large skillet over medium-high heat. When the butter stops foaming, add the pork chops and sear until well-browned, about 1 minute per side. Transfer to a plate and cover to keep warm.
Return the skillet to the heat and add the mushrooms. Cook, stirring occasionally, until mushrooms begin to soften, 2 to 3 minutes. Add the sherry and bring to a rapid simmer, scraping up any browned bits from the bottom of the skillet.
Add the stock and steak marinade and bring to a rapid simmer. Reduce heat to medium and continue to simmer until sauce is slightly thickened.
Remove skillet from the heat and rapidly swirl in remaining tablespoon butter, 1/2 tablespoon at a time, until sauce is emulsified. Season to taste with salt and pepper.
Serve it UP!!
Inspo: Sous Vide Recipe
Facebook: @TheOfficialMalloryErvin and @malloryervin