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.
Who doesn’t love a chocolate cookie? How about a fudgy chocolate cookie LOADED with marshmallows, chocolate chunks and Oreo cookie crumbles. These delicious rocky road cookies stay soft for days, come together in 30 minutes, and are a serious crowd pleaser!
Ingredients
2 cups white sugar
1 ¼ cups butter, softened
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ cup Cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped Oreo cookies
1 cup marshmallows
Instructions
Preheat the oven to 350 degrees F
Cream sugar and margarine in a large bowl until light and fluffy. Beat in eggs, one at a time, then stir in vanilla.
Combine flour, cocoa, baking soda, and salt in a separate bowl. Add to the creamed mixture and mix until just blended. Stir in chocolate chips, crushed Oreos and mini marshmallows.
Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
Bake in the preheated oven until edges are set and centers are soft, 8 to 10 minutes.
Let sit briefly before transferring to wire racks to cool completely.
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.
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.
Quick and easy, this Asian cauliflower rice bowl is made with ground turkey, veggies and liquid amino for a healthy, low carb meal.
Cauliflower rice for the win…again. I just love how it soaks up all the flavor and gives you that full feeling with less calories! Make them for lunch or dinner-they’re low carb, flavorful and nutritious!
Ingredients
1 pound ground Turkey
3 cups riced cauliflower
2 cups mushrooms, sliced
1 cup green pepper, diced
½ onion, diced
1 Tbsp minced ginger
3 cloves garlic, minced
½ tsp dried red pepper flakes
2 tbsp rice vinegar
3 Tbsp Liquid Aminos
1 Tbsp sesame seed oil
1 tsp ginger, minced
Instructions
In a large skillet, Add onion and green peppers to the skillet. Keep the skillet on medium heat, stirring often until the veggies are cooked to desired tenderness. Season with red pepper flakes, salt & pepper. Remove from the skillet.
Add the ginger, garlic and cauliflower rice and rice vinegar to the same skillet. Stir and cook for about 5 minutes. Remove from the skillet.
Swirl the sesame seed oil in the skillet, brown the turkey on medium heat, pour liquid aminos over as you cook the meat. Continue until cooked.
I love ceviche! This twist on the traditional Ceviche is loaded with seafood, red onions, peppers, cilantro and Thai chili peppers; all marinated in sake and fresh lemon juice. Yup, I said sake! I created this recipe to serve at my family’s Christmas eve dinner!
It’s such a vibrant dish that’s perfect for weekends or parties. Truly a recipe seafood lovers will instantly fall in love with!
INGREDIENTS
1 bag frozen seafood mix
1 pound medium-sized shrimp, cleaned
¼ cup parsley, chopped
¼ cup cilantro , chopped
1 medium size red onion, chopped small
1 medium green pepper, chopped small
1 red sweet pepper in vinegar, diced
1 Thai chili pepper, diced
4 cloves garlic, chopped
½ cup extra-virgin olive oil
3 lemons, juiced
½ tablespoon Sake
Salt and pepper, to taste
Toasted sesame seeds
INSTRUCTIONS
Boil frozen seafood mix (15 minutes), shrimp (3 minutes). Strain and place into a bowl. Refrigerate until chilled.
Chop shrimp in small pieces. Mix the remaining ingredients together in a large bowl.
Sprinkle toasted sesame seeds on top before serving.
For Christmas Eve this year my sister-n-law and I decided to do something a little different…
In most Christmas comedy movies, the family ends up getting Chinese after the home cooked dinner goes wrong, so we decided let’s make our own Chinese dinner for Christmas Eve.
This homemade Asian Orange sauce is so easy! Make a tasty, quick and healthy dinner ready in under an hour, that you can use over fish or chicken!
This sauce has a delicious umami flavor and it’s full of ginger and garlic plus a little heat from the red chili paste. The best thing about making your own sauces and condiments is you can adjust the recipe to suit yourself.
Serve this fish with my Garlicky Ginger Green beans and white rice.
Ingredients
6 -4 oz. portions Grouper or white filets
6 Clove Garlic
1 tablespoon Ginger
½ teaspoon Red Chili Paste
¼ cup Orange marmalade
1 tablespoon Soy sauce, low sodium
1 teaspoon pepper
1 tablespoon Olive oil
1 tablespoon Rice wine vinegar
2 teaspoon Sesame oil
Zest of one orange, for garnish
Green onions, for garnish
Cilantro, for garnish
Instructions
Preheat oven to 400 degrees F
In a saucepan over medium high heat add orange marmalade, sesame oil, soy sauce, ginger, garlic, rice vinegar and paste. Stir until thoroughly combined and just beginning to boil. Set aside.
Add olive oil to an ovenproof frypan and turn to medium high heat. As it warms, pepper both sides of the fish and add to the frypan. Sauté fish 3-4 minutes until browned. Flip filets over and spoon about a tablespoon of sauce over each filet.
Place in the oven for 5-6 minutes until the fish flakes easily.
Bruschetta is easily one of my all-time favorite appetizer!
It’s eggplant season! I love this pretty, versatile vegetable and coming up with new ways to use it. Once you make this bruschetta, it will become an easy go-to for using up summer tomatoes and eggplant for years to come.
If you’re looking for a more substantial meal add this as a topping to your favorite pasta!
INGREDIENTS
Extra Virgin olive oil
Two 1-pound eggplants, chopped
½ yellow onion, diced
4 garlic cloves, minced
1 tablespoon capers
1/4 cup packed basil leaves, coarsely shredded
One pint cherry tomatoes
1/2 teaspoon crushed red pepper
salt & pepper to taste
pinch of sugar
1 loaf French bread, 1/2 inch slices
Freshly grated Parmesan
INSTRUCTIONS
Heat the olive oil in a large saute pan over medium heat.
Add in the diced onion and eggplant and cook over medium heat for 10-15 minutes or until the eggplant is tender, stirring frequently. Add in the garlic, red pepper flakes and basil leaves half way through cooking.
Add the cherry tomatoes to the eggplant. Season with salt, pepper and a pinch of sugar.
Cover the pan, wait for the tomatoes to burst for about ten minutes. Squish any whole tomatoes with a wooden spoon and let the tomatoes thicken, about 1 minute.
Stir in the capers and stir to combine.
Taste and add the salt & pepper if needed.
Heat the broiler.
Brush the bread slices with olive oil and sprinkle with parmesan cheese on both sides.
Char the bread on both sides.
Spoon the bruschetta onto the bread and top with grated Parmesan and remaining basil leaves. Dig in!
Whisk Away Kitchen 