Pork chops topped with honey, mustard, orange juice, garlic, paprika, bacon, Gouda and baked. Ready in under 30 minutes. Serve over rice and you have yourself an easy and quick weeknight dinner! Free to switch out the pork for chicken and use your favorite cheese!
INGREDIENTS:
6 to 8 boneless pork chops
1 Tbsp olive oil
¾ cup honey
½ cup Dijon mustard
1 tsp orange juice
2 cloves garlic, minced
½ tsp garlic powder
½ tsp paprika
Salt and pepper to taste
½ cup chopped cooked bacon
1½ cups shredded gouda cheese
INSTRUCTIONS:
Preheat the oven to 375ºF.
Season pork chops with garlic powder, salt and pepper on both sides.
Heat oil in a skillet and cook pork chops 2 minutes on each side until they are starting to brown. Place in a 9×13-inch baking dish.
Combine honey, garlic, mustard, juice and paprika. Pour over pork chops.
Bake for 20-25 minutes. Remove from the oven.
Top pork chops with bacon and cheese. Return to the oven, and continue to bake until the cheese is melted.
This light and healthy meal, Pan seared scallops with warm asparagus and salad with orange dressing comes together in just 20 minutes. It can be made with scallops or with other fish like salmon, cod, snapper, halibut, or sea bass… or even grilled chicken. The dressing is very universal- citrusy and flavorful and perfect on so many things!
INGREDIENTS
For the dressing
1/4 cup orange juice
3 tablespoons sesame oil
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 teaspoon salt
freshly ground black pepper
For the scallops
1 tablespoon olive oil
12 scallops
Salt and freshly ground black pepper
For the salad
1 small bunch asparagus cut in about 3 inch pieces
6 cups baby kale
1/4 cup thinly sliced red onion
2 oranges peeled and cut into segments
1 tablespoon sesame seeds
1 tablespoon olive oil
INSTRUCTIONS
Make the dressing
In a small bowl, whisk together the orange juice, soy sauce, vinegar, sesame oil, salt and pepper. Adjust seasoning to taste.
Cook the scallops
Heat a large non-stick skillet over medium-high heat, heat about 1 tablespoon of olive oil. Working in batches, lightly season the scallops with salt and pepper, and sear for about 2 minutes, or until golden brown on one side. Flip the scallops and cook for about 2-3 minutes more, until the other side is also golden brown. Transfer to a plate and set aside.
Make the salad
Bring about an inch of water to a boil in a deep-sided skillet or sauté pan. When the water is bubbling, salt the water, then drop the asparagus and cook the asparagus for about 2 minutes, or until bright green. Strain the asparagus in a sieve, running it under cold running water. Set aside.
Return the skillet to the stove and heat it over medium heat. Add the remaining tablespoon of olive oil, and drop in the kale and red onion. Stir the kale and cook for about 1-2 minutes, then add the asparagus and about 2 tablespoons of the dressing.
Transfer the asparagus and kale into bowls.
Top with scallops, orange segments and a sprinkling of sesame seeds. Serve with additional dressing.
Heartier than a soup but different from a traditional chili, this is a twist on White Chicken Chili. Lots of flavor from green chiles and fire-roasted tomatoes plus a little heat from the buffalo sauce are balanced out with some sweet corn yogurt, and cream cheese. Top it all off with blue cheese crumbles! This is great to serve at a party, take to a tailgate, or a potluck. Oh, and the best part this is all made in the crock pot- a fix it and forget meal!
INGREDIENTS
1 1/2 pounds boneless skinless chicken breasts
2 teaspoons chili powder
2 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 stalks of celery, diced
1 sweet onion, diced
1/2 cup frozen corn
14.5 ounce can fire roasted tomatoes
4 ounce can diced green chiles
2 15 ounce cans cannellini beans
1/2 cup Franks Buffalo Sauce
3 cups low sodium chicken broth
4 ounces low fat cream cheese, room temperature
1/2 cup plain Greek yogurt
Blue cheese, for topping
INSTRUCTIONS
Add the chicken breasts and all of the other ingredients except the cream cheese and Greek yogurt to the slow cooker. Stir everything together then cover it with the lid. Cook on low for 4-6 hours or high for 3-4 hours or until the chicken breasts are cooked through.
Remove the chicken from the slow cooker and onto a plate. Use forks or your hands to shred it. Add the cream cheese into the slow cooker and whisk it in until there’s no lumps.
Add the shredded chicken back in and cover with the lid. Cook on low for another 30 minutes.
Turn off the slow cooker and quickly stir in the Greek yogurt. Don’t let it sit or it may curdle. Taste for seasoning.
Top the chili with blue cheese crumbles and extra hot sauce if desired.
Now that Thanksgiving has come and gone, we all are face to face with the Leftover Problem. Well have no fear, I have the perfect solution for all the leftover stuffing. These Sausage Stuffing Bites are perfect to use leftover stuffing to make! They can be used for an appetizer at your Friendsgiving celebration. You can also make them ahead of time and keep them in the fridge until you’re ready to bake and serve them. They are perfect for parties and family gatherings during the holidays.
Ingredients
Sausage Stuffing Bites
2 boxes Savory Herbs Stuffing or 2 cups leftover stuffing
½ pound of hot Italian sausage
½ pound of mild Italian sausage
Sea salt and pepper to taste
3 cloves garlic, chopped
½ cup of mozzarella cheese or shredded cheese cheddar
1/3 cup dried cranberries, minced
2 beaten eggs
Gravy Dipping Sauce
1/3 cup all-purpose flour
¾ stick of butter
3 to 4 cups chicken broth
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Instructions
Preheat the oven to 375 degrees F.
Brown the sausage over medium-high heat until no longer pink. Add the garlic and cranberries, mix and cook for 5 minutes.
While the sausage is cooking, cook the stuffing.
Once sausage and stuffing is cooked, combine all ingredients into a mixing bowl and mix with your hands. Do not ocean out the sausage pan, we will use the drippings for the gravy.
Using a cookie scoop, (or hands) scoop the sausage balls onto a baking pan lined with parchment paper.
Bake for 20-25 minutes, till they are browned on top.
While sausage stuffing bites are cooking, make the gravy dipping sauce.
Over medium heat, melt the butter. Sprinkle on half the flour and stir so that the butter soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the broth, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of broth or more if needed. Taste and adjust the seasoning.
Place dipping sauce in a serving bowl and serve with Sausage Stuffing Bites
Happy Fall Ya’ll! We may not have the fall weather here in Florida but we can create those delicious fall flavors!
Acorn squash gets roasted to perfection and tossed with chicken sausage, kale, cranberries, pecans and melty goat cheese for the perfect salty and sweet combo.
Ingredients
Acorn squash
2 acorn squash medium
2 tablespoons olive oil
¼ teaspoon salt or more
black pepper freshly ground
Squash filling
1 tablespoon olive oil
1 onion small, diced
4 cloves garlic minced
1 pint mushrooms, chopped
1 tablespoon dried rosemary
10 oz chicken sausage, crumbled
4 oz kale, chopped
½ cup dried cranberries
½ cup pecans, chopped
4 oz goat cheese
Instructions
Roast acorn squash
Preheat the oven to 400 F.
Cut off the top and the bottom of each acorn squash to create a flat base. Make sure not to cut too deep into the base of the squash.
Slice each squash in half. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
Place acorn squash cut sides up on a baking sheet.
Drizzle the cut sides of acorn squashes with olive oil and rub the oil into the squash. Season generously with salt and pepper.
Turn the squash over, and place it cut sides down on a baking sheet.
Roast in the preheated oven at 400 F for 30 minutes.
Make squash filling
Make the sausage filling while the squash is being roasted in the oven.
In a large skillet, heat olive oil, add diced onion and garlic, and cook it on medium-high heat for about 2 minutes until cooked and a bit charred.
Add the chopped mushrooms, and saute until soft.
Add crumbled sausage and rosemary, cook on medium heat until the sausage is completely cooked through.
Add fresh kale and cook for another 5 minutes on medium heat until the kale wilts.
Add dried cranberries and chopped pecans and mix everything.
Season with salt and pepper.
How to stuff acorn squash
By this time, you have roasted the acorn squash for 30 minutes. Remove them from the oven and turn cooked squash halves cut sides up.
Divide the sausage filling among the 4 halves and stuff the squash until the mixture is leveled or a little bit higher. Sprinkle each half with goat cheese.
Bake the stuffed acorn squash in the preheated oven at 350 F for 10 or 20 more minutes until the sausage mixture is heated through.
This recipe reminds me of visiting the Dillards House in Georgia. My family has a cabin in Franklin, North Carolina; about twenty minutes from the Dillard House. It is one of my favorite places to eat whenever I visit. Think family style with generous portions of the best homemade Southern dishes you’ve ever had. Every time we would go in the summer they would serve up this buttery summer squash casserole.
This country squash casserole is great for a summer side dish, a cookout, a family dinner, and pretty much any other occasion where you’re feeding a crowd. Another major plus is that it requires just 5 minutes of prep time and only a handful of ingredients.
INGREDIENTS
6 small yellow squash, thinly sliced
2 large eggs, room temperature
¾ cup milk
1 stick of butter, divided
1 teaspoon salt
ground black pepper to taste
1 small onion, diced
2 cloves of garlic, minced
1 teaspoon fresh thyme
½ teaspoon salt
¼ teaspoon pepper
¼ cup water, or more as needed
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
1 teaspoon garlic salt
1 tablespoon Parmesan cheese
INSTRUCTIONS
Preheat the oven to 350 degrees F.
Melkt one tablespoon of butter on a large skillet over medium heat. Saute the onion and garlic until fragrant.
Place squash in the skillet and stir to mix with onion and garlic. Pour in water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
Mix cracker crumbs and cheese together in a medium bowl. Stir half of the cracker mixture into the cooked squash and onions.
Mix eggs and milk together in a small bowl, then add to the squash mixture.
Stir in 4 tablespoons of melted butter, and season with salt and pepper. Spread into the prepared baking dish. Sprinkle with the remaining cracker mixture, and dot with the remaining butter.
Bake in the preheated oven until lightly browned, and starting to bubble and the topping is lightly golden brown in color, about 35 minutes. You can also broil on low for the last few minutes to finish browning the panko topping.
Tender seasoned beef patties smothered in mushrooms & shallots baked in a rich a decadent gravy.
Salisbury steak is the ultimate comfort food. Here’s a twist on an oldie… In this recipe I made some slight changes to dress it up!
The patties are made with lean beef because it has a lot of flavor but it’s not overly greasy. The meat is mixed with truffle oil, barbeque sauce, Worcestershire sauce, cheese and seasonings, then formed into oval shaped “steaks”.
The patties are cooked to golden brown, and then a simple gravy is made with shallots, mushrooms, beef broth and a little flour which is used as a thickener.
The end result is tender flavorful patties that are just smothered in rich gravy.
You can serve them over mashed potatoes or my favorite wild rice.
INGREDIENTS
Meat Mixture:
1 1/2 pounds lean ground beef
1 tablespoon barbecue sauce
4 dashes Worcestershire sauce
¼ cup shredded Italian blend cheese
1 teaspoon garlic powder
½ teaspoon dried parsley
1 egg
Salt and pepper
1 tablespoon truffle oil or olive oil
Gravy:
4 shallots, thinly slices
1 pint sliced mushrooms
2 cups beef broth, more if needed for thinning
1 teaspoon truffle oil, if using
1 tablespoon barbecue
4 dashes Worcestershire
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 tablespoon flour, add more if needed
Salt and pepper to taste
INSTRUCTIONS
For the meat mixture:
Combine all the ingredients. Knead until all combined. Form into 4 to 6 oval patties.
Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
For the gravy:
Reduce the heat to medium and add in the mushrooms. Cook for 2 minutes then add in the sliced shallots. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, truffle oil, barbecue, and Worcestershire. Sprinkle in the dried herbs and combine.
Make a well in the middle of the pan and add the flour. Whisk until combined.
Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.
Serve over wild rice, white rice or mashed potatoes.
This zucchini noodle recipe is keto friendly and packed with flavor!
Using a simple zucchini spiralizer or a vegetable julienne peeler, this meal just requires a few ingredients. You can adapt it any way that you want. Add sausage, tomatoes or more vegetables to make it a perfect fit for your family.
INGREDIENTS
3 medium zucchini, spiralized
2 tablespoons extra virgin olive oil divided
3 cloves garlic, minced
1 ½ teaspoon red pepper flakes
1 pound sweet Italian ground sausage
4 cups kale, chopped
½ cup parmesan cheese
salt and pepper, to taste
INSTRUCTIONS
Using your favorite vegetable spiralizer, turn your zucchini into noodles; set aside.
Heat 1 tablespoon of the olive oil in a deep skillet over medium high heat. Add garlic and red pepper flakes, sauté for 30 seconds or until fragrant.
Add sausage to the pan, using a wooden spoon to break down meat into bite-sized pieces.
Cook until cooked through and golden brown, about 7-9 minutes.
Add kale to the pan and sauté until it starts to wilt and turn bright green, about 4-5 minutes, stirring frequently.
Toss in remaining 1 tablespoon olive oil and zucchini noodles to the pan, sauté until zucchini is just cooked through, about 2-3 minutes.
Right before removing from the heat, stir in the parmesan cheese and toss until melted. Check for seasoning then add salt or pepper to taste.
This Taco Cauliflower Rice Skillet is quick, easy, healthy, low carb and incredibly delicious. Loaded with ground chicken, vegetables, cauliflower and melted cheese.
INGREDIENTS
1 lb ground chicken
1 head cauliflower, riced
8 oz. mushrooms, sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 tablespoon Garlic powder
1 packet Taco Seasoning
½ cup shredded cheese
Chopped cilantro
INSTRUCTIONS
Add the olive oil to a skillet over medium heat.
Sauté mushrooms until translucent. Then add in the peppers and garlic powder. Sauté until veggies are cooking through. Transfer to plate.
Add the ground chicken to the skillet and cook while breaking up into small pieces until the chicken is cooked through. Season the chicken with salt and pepper.
Add the cauliflower rice to the skillet with the cooked ground chicken. Stir to mix well.
Bring to a simmer and then add the taco seasoning
while stirring add ⅔ cup water. Simmer until the sauce is thickened, taste for seasonings. Add the cheese, stirring until melted.
Whisk Away Kitchen 