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.
Whether you’re entertaining or making these Crab Stuffed Portobello Mushrooms for a weeknight dinner, this recipe will not disappoint. I love to serve these stuffed mushrooms over a simple shaved Brussel sprouts but feel free to serve over rice, pasta or even as an appetizer on their own.
Where to find the crab meat?
Look for pasteurized jumbo, lump crab in the seafood section of the supermarket. The regular lump crab or even claw meat blends perfectly with the sour cream mixture and goes a lot farther.
Here’s another trick… for mushrooms that’ll hold their shape when stuffed: roast them first, before adding the filling, to draw out some of their extra moisture.
The Brussel Sprouts Salad
Whoever made Brussel sprouts the new cool veggie, thank you! For a while, roasted was the only way I ate Brussel sprouts and then one day I tried the shredded brussel sprouts salad at Cooper’s Hawk and my mind was blown! It’s so simple and doesn’t require a salad dressing, just shredded parmesan cheese, lemon zest and lemon juice.
I like to use my food processor to shred the sprouts but you can also use a mandoline slicer or sharp knife. For this recipe, I also like to roast about a ½ cup of the sprouts to add a little more flavor and texture. You choose what you like! And you feel free to serve this salad alone or with my crab stuffed mushrooms.
INGREDIENTS
Stuffed Mushrooms
24 large baby Bella mushrooms (about 1 lb.)
Olive oil cooking spray
8 oz fresh lump crabmeat
¼ cup scallions chopped
6 tablespoons nonfat sour cream
¼ cup Parmesan grated
½ teaspoon garlic powder
½ teaspoon dried thyme
¼ teaspoon black pepper
⅛ teaspoon paprika
Brussel sprout salad
1 pound brussels sprouts
½ cup finely grated Parmesan cheese
Lemon zest and juice of one lemon
Salt and Pepper (to taste)
INSTRUCTIONS
Stuffed Mushrooms
Preheat the broiler, setting the temperature on high. Set an oven rack in the middle of the oven (this will prevent the mushrooms from scorching under the broiler). Line a broiler-safe rimmed baking sheet with foil.
Use damp paper towels to gently wipe the mushrooms clean. Gently twist the stems off. Spray the mushrooms with olive oil on both sides. Broil in the middle of the oven until just tender, 2-3 minutes per side. Drain on paper towels.
Transfer the crabmeat to a medium bowl, feeling through the meat to make sure no shell pieces remain.
Add the remaining ingredients except for the paprika and mix well until fully combined.
Spoon the crab mixture into the mushrooms, dividing it evenly. Each mushroom should hold about 2 tablespoons of filling. Pack the filling into the mushrooms and pile it high.
Sprinkle the stuffed mushrooms with paprika.
Arrange the mushrooms, filling side up, back on the baking sheet.
Lightly spray them with olive oil.
Broil the mushrooms briefly, just until the filling is warm and golden, for about 3 minutes.
Brussel Sprouts Salad
Shave the Brussel sprouts using a food processor and place in a large bowl, breaking them up with your hands and discarding any tough pieces.
Take ¼ cup of the sprouts and place on a baking sheet. Broil for ten minutes until the edges are brown and crispy.
Toss the cooked and raw sprouts in a large bowl with the lemon zest and juice until coated. Let sit at room temperature for at least 15 minutes to allow the sprouts to soften and the flavors to combine.
Before serving, toss in the grated parmesan and taste again for seasonings, adding more salt and pepper, if needed.
Christmas is my favorite time of year! I love spending the day in the kitchen, creating new recipes like this White Chocolate Cranberry Orange cookie!
This cookie is bursting with flavor from the cranberry and orange flavors and a sweetness from the white chocolate chips. These cookies are so soft and delicious!
These White Chocolate Cranberry Orange Cookies will be the star of your cookie exchange!
Ingredients
¾ cup butter, melted
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ¼ cup all-purpose flour
½ teaspoon baking soda
1 cup white chocolate chips
Zest of one Orange
1 tablespoon fresh orange juice
1 cup Craisins (dried cranberries)
Instructions
In mixing bowl, beat melted butter with sugars until creamy. Beat in eggs, one at a time. Add in vanilla. Slowly beat in flour, baking soda and salt. Fold in white chocolate and Craisins.
Drop by large teaspoons onto a parchment lined cookie sheet.
Bake in a 350 degree oven for 10-12 minutes. Remove, cool and enjoy!
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
Let’s get ready for some football!! This Beer cheese dip is perfect for any game day party.
A combination of your favorite beer, a variety of cheeses, and ranch seasonings this recipe is a welcome addition to any appetizer spread! Serve with pretzel bites, tortilla chips or even veggies!
What kind of beer do you like best? Then that is the beer you should use!
Dark Beers like stouts, and malts will produce a deep and bitter flavor.
Light Beers like ales and IPA’s will give a lighter kind of flavor (this is my personal favorite).
Non-Alcoholic beers work just fine in this recipe too!
Think about what you are dipping into this gooey cheesy dip and choose the flavor from there! The darker beers are best with pretzels, pretzel sticks, tortilla chips, and bread.
For the lighter side, use carrot sticks, broccoli and cauliflower or zucchini.
I use a combination of cheddar, gruyere and cream cheese. The cheddar and gruyere add flavor while the cream cheese adds a creamy texture. Choose any cheese you like!
This Beer Cheese Dip is super easy to make ahead! All you need to do is cool it and keep it covered in the refrigerator until you’re ready to reheat it!
INGREDIENTS
1 Pkg. Hidden Valley Dry Ranch Dip
2 Pkg. Cream Cheese 8 oz. each (softened)
8 Oz. Beer about (1/3-1/2 Cup)
1 1/2 Cup Cheddar Cheese Shredded
½ cup Gruyère Cheese, Shredded
4 Green Onions (optional) Diced
INSTRUCTIONS
In a bowl, mix the dip mix, cream cheese, beer, and cheddar cheese. Mix together.
If you want to serve this dip warm, bake in the oven at 350 until bubbling.
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.
Who’s ready for fall? Buttery, soft, and oh-so-delicious, these Apple Whiskey Toffee cookies boast all your favorite fall sensations. Trust me these homemade cookies are hard to turn down.
INGREDIENTS
1 cup butter room temperature
1 cup white sugar
1 cup brown sugar
2 eggs
1 tbsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
2 apples, peeled & diced
1 cup white chocolate chips
1 cup toffee chips
1 cup whiskey
INSTRUCTIONS
In a large mixing bowl, cream together the butter and sugar. Stir in the eggs and vanilla.
In a small bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
Add that mixture to the creamed mixture. Stir to combine.
Stir in the whiskey, applesm, chocolate and toffee.
Refrigerate for 30-60 minutes or more.
Heat the oven to 375F degrees.
Spoon the batter using a medium cookie scoop onto a lined cookie sheet and cook for 10-12 minutes, until golden.
Let rest for 5 minutes. Then, remove to a cookie rack to continue cooling.
If you love Harry Potter then these cookies are definitely for you!
But if you’re not much of a fan, no worries- you will still love them! These cookies are chewy flavored with butterscotch, vanilla and white chocolate.
My friends and I are Universal Studio Annual pass holders so we visit the parks and Harry Potter world regularly. Butter beer is always a must when we are there so when a friend sent me a recipe for cookies, I was inspired to create my own! I hope these cookies transport you right into the wizarding world!
INGREDIENTS
2 sticks Unsalted Butter Melted
1 cup Light Brown Soft Sugar
1 cup Granulated Sugar
1 Medium Egg
2 tsp Vanilla Extract
2 cups all purpose Flour
3 tsp Baking Powder
1 box Butterscotch Cook & Serve Pudding
1 ½ cups White Chocolate Chopped
INSTRUCTIONS
In a large bowl, using an electric/stand mixer, combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
Add the flour, baking powder, butterscotch pudding mixture and white chocolate chips, and fold until combined.
Cover and chill in the fridge for at least 30 minutes.
Preheat the oven to 350 degrees fahrenheit .
Line 2-3 large baking trays. Roll into about 12 balls or use a medium size cookie scoop.
Place on lined baking sheets.
Bake 10-12 minutes, until golden and just crisping up at the edges
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.
This homemade Pad Thai with spicy shrimp, spaghetti squash, peanuts and cilantro for a low carb dish you will prepare again and again. It’s super easy to make, the entire dish can be ready in 15 minutes flat.
INGREDIENTS
1 large Spaghetti Squash
2 Tablespoons olive oil
1 lb. Shrimp, peeled and deveined
1 pint mushrooms, sliced
2 Eggs Beaten
3 Cloves Garlic, minced
1 medium onion, diced
2 Tablespoons Peanut butter
2 Tablespoons Rice vinegar
1 Tablespoon Soy Sauce or Coconut Aminos
1 Tablespoon Sriracha
1 TablespoonSesame seed oil
1 Cup Bean Sprouts
½ Cup Dry Roasted Peanuts
Juice of 2 limes
½ Cup Chopped fresh cilantro
INSTRUCTIONS
Preheat the oven to 400 degrees.
Cut squash in half and remove membrane and seeds. Then brush both sides with olive oil, inside and out. Bake on a foil lined baking sheet until tender (45 minutes) with the cut side down.
Once cooked, remove from the oven allow the squash to cool upright for 10 minutes. Using a fork, rake the inside of the squash and move the spaghetti to a bowl.
Heat the olive oil in a large skillet over medium heat. Add in the shrimp and cook on each side until pink and no longer translucent. Remove from the pan.
Add the onions to the pan and saute, about 3-5 minutes. Push the onion to one side and add the mushrooms, saute until cooked. Mix the onion and mushrooms together, season with salt and pepper. Make well in between the vegetables, add the beaten egg. Scramble the egg with a spatula, then combine with the vegetables.
Add in the garlic, peanut butter, rice vinegar, soy sauce,sesame oil and Sriracha. Stir until all combined and scrape any browned bits or egg from the bottom of the skillet.
Add in the cooked spaghetti squash, peanuts, and lime juice. Toss with tongs until combined. Top with the cilantro and shrimp and serve.
Whisk Away Kitchen 