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When it comes to holidays and special celebrations, I always like to have a couple of appetizers available while waiting for the main course. I especially love appetizers that can be prepared ahead of time, These sausage balls are always a hit, and your guests will devour them quickly! The classic sausage ball recipe calls for very minimal ingredients: Bisquick, cheese, and sausage. I wanted to amp up the flavor and add more holiday flair to the taste buds. What better way to do that, than to layer in the flavors of wine, bacon, and peppers? If you want to prepare these sausage balls ahead of time, store them unbaked in a covered container in the refrigerator for up to 24 hours. Allow them to come to room temperature and then bake accordingly. Yield: Approximately 48 1-inch balls Ingredients 2 cups Bisquick 1 pound Pork Sausage (I used Mild) ½ cup chopped Bacon (I used this one ) 2 cups Pepperjack Cheese, freshly shredded 16 oz Cream Cheese, softened 1 cup Dried Cranberries, finely chopped 1 medium white onion, chopped 1 Jalapeno, finely chopped 3 cloves garlic, finely chopped ¼ cup White Cooking Wine 1 egg 2 Tablespoons Dried Chives 1 Tablespoon Paprika ½ Tablespoon Dried Parsley Directions Preheat oven to 350 degrees. In a medium skillet, brown sausage over medium-high heat. Place cooked sausage on a plate with paper towels to allow to drain. Add onion, garlic, and jalapeno to skillet and sauté for approximately 3 minutes. Slowly pour in white cooking wine. Stir gently, using a spatula to scrape any bits from the skillet. Cook for approximately 5 minutes or until the wine has evaporated. Allow mixture to cool for 10-15 minutes. In a large mixing bowl, combine all ingredients. Using a mixer on medium-high speed, combine all ingredients thoroughly. If your mixture appears dry, add 2 Tablespoons of milk or water until it meets the desired consistency. Form into 1-inch balls. Using a small cooking scoop helps to ensure consistency in size and allows for even baking. Place balls onto an ungreased cookie sheet lined with parchment paper. Bake for approximately 18-22 minutes. Remove from oven and serve warm.

Penne pasta and spicy ground sausage come together in a creamy, cheesy sauce to create an Alfredo with a kick! Jump to Recipe My absolute favorite pasta dish is a creamy alfredo pasta with a delicious protein like grilled chicken or steak, or savory sauteed shrimp on top. When I recently had a huge hankering for an alfredo pasta, I set out to create a delicious bowl to satisfy the (probably perimenopausal) craving. However, with no thawed chicken, steak, or shrimp in sight, I turned to a lone package of spicy Italian sausage sitting in my fridge. Why was the lone package of spicy Italian sausage there you ask? Well, because on Sundays, I pull out 3 or 4 meat options from our deep freezer and place them in the fridge to thaw. One night I made Classic Homemade Meatloaf , the next was Slow-Cooker Chili Lime Pork Carnitas , and the next was Cheesy Chicken Broccoli Rice Casserole . I put off cooking the sausage because I wasn’t entirely sure what I wanted to make with it and by the end of the week, it was the last one standing. With the hankering and hot flashes hitting hard, I went in search of ingredients. After rummaging around my fridge, I found a half-full container of half and half and some remnants of parmesan and asiago cheeses left over from making 5 Cheese and Italian Sausage Baked Penne last week. A quick check of the pantry delivered some freeze-dried spinach. I now had somewhat of an idea of what I was going to do. I wanted an Alfredo pasta and by golly, I was going to make one! What you’ll need to make this Spicy Sausage and Spinach Alfredo: Italian Sausage I used spicy Italian sausage links and removed the casings. However, a pre-ground would be ideal. Feel free to use a mild Italian sausage if you’re not big on heat. Pasta I used penne pasta because it’s what I had on hand, and I knew it could hold up to the sauce. You can really use any kind of pasta; a fettuccine or rigatoni would work just fine. White Wine Adding a little wine goes a long way! It can help to add acidity and brightness to the dish. Cream Again, using what I had on hand, Half & Half got the job done. For that delicious, creamy consistency, you don’t want to skimp out on this ingredient. Chicken Stock I make my own chicken stock because it’s just so easy and tastes so much better than anything found in a store, in my opinion. If you don’t have your own, look for a high-quality organic version at the grocery store. Cheese A mix of parmesan, asiago, and mozzarella offers a creamy complexity to each bite. Seasonings Pantry staples like salt, pepper, onion powder, garlic powder, and Italian seasoning provide loads of flavor and are extremely budget-friendly. Why you’ll love this Spicy Sausage and Spinach Alfredo: Deliciously spicy and creamy, this dish is comfort food at its finest! This recipe is perfect all on its own or as the star of the dinner table. Serve this entrée with my Simple Sauteed Green Beans and Honey Butter Yeast Rolls for a meal that is sure to impress. If you’re like me and need quick and easy meals that everyone will enjoy, this dish fits the bill! How to Make Spicy Sausage and Spinach Alfredo This pasta dish comes together in about 30 minutes, making it perfect for those busy weeknights or when you have a (critical?) craving for alfredo. First, bring 6 cups of water to a boil. Add a pinch or two of salt to the water to help season the pasta noodles. Cook pasta for about 10-12 minutes. Drain the pasta water. Set pasta aside. In a large pan, cook sausage until browned and no longer pink. Remove the sausage from the skillet and set aside a paper towel-lined plate. Carefully add the wine (or chicken stock) to the pan and scrape up any stuck-on bits from the sausage. This will add flavor to our sauce. Melt the butter in the pan and add in the half & half, chicken stock, seasonings, and cheeses. Fold in the spinach and allow a minute or two to wilt. Add the sausage and pasta back to the pan and gently mix well to combine all ingredients. Serves 6 Ingredients 1 pound ground spicy Italian sausage 12 ounces penne pasta ¼ cup white wine or chicken stock 1 stick butter 2 cups half and half ½ cup chicken stock ½ Tablespoon garlic powder ½ Tablespoon onion powder 1 teaspoon Italian seasoning ½ teaspoon salt ¼ teaspoon pepper ¼ teaspoon crushed red pepper flakes (optional) 2/3 cup parmesan cheese 1/3 cup asiago cheese 1 cup mozzarella cheese 2 cup spinach Directions In a large pot, bring 6 cups of water to a boil. Cook pasta for approximately 12 minutes. Drain water. In a large pan over medium heat, cook sausage for approximately 3-4 minutes or until browned on both sides. Remove sausage with a slotted spoon and place on a paper towel-lined plate. Deglaze pan by carefully adding white wine or chicken stock. Scrap up any stuck-on remnants of the sausage. Melt butter in the skillet then add half and half, chicken stock, and seasonings. Whisk over medium-high heat for approximately 1-2 minutes. Fold in cheeses and allow to melt. Fold in spinach and allow 1-2 minutes for it to wilt. Reduce heat and simmer on low for approximately 5-7 minutes or until sauce begins to thicken. Return sausage to pan and add cooked pasta. Gently mix to incorporate all ingredients until heated throughout. Want to help a small family business in a big way? Click the heart at the bottom of this post and share this Spicy Sausage and Spinach Alfredo recipe with anyone who loves delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Loaded with zesty Italian sausage, a flavorful trio of onions, red peppers, and garlic, this creamy one-pan dish is ready to eat in just 30 minutes! This post may contain affiliate links. Read our disclosure policy . Like most busy families, weeknights can be hectic. The last thing I want to do is add an overcomplicated meal that takes a lot of time. This Easy Orzo and Sausage Skillet looks and tastes like it took hours and expensive ingredients to make. However, it only takes about 30 minutes from start to finish! Quick skillet pasta dishes are great anytime, but they're perfect for those busy nights when you are tired, hungry, and don’t want to succumb to the fast food drive-thru lines (and prices). Jump To Recipe Layering flavors is one my absolute favorite things about cooking and this dish does not disappoint! Whether you’re new to cooking or have made countless dishes over decades, knowing how to layer flavors is the number one way to take your food to the next level. Layering flavors isn’t and shouldn’t be overly complicated. At its core, it's simply adding complementary flavors to add delectable complexity to basic ingredients. If you’d like to learn more about how to layer flavors of food, I highly recommend the book Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat. This Easy Orzo and Sausage Skillet will impress picky kids and important dinner guests alike all while requiring minimal effort on your part. I often serve it with Sauteed Sugar Snap Peas and Honey Butter Yeast Rolls . Don’t forget to add an easy delicious dessert like Lemon Sugar Cookies or Mint Chocolate Fudge ! For this Easy Orzo and Sausage Skillet you will need a few key ingredients: Italian Sausage We love mild Italian sausage for that savory zing, however feel free to spice it up with spicy Italian sausage. Diced chicken or kielbasa would be delicious substitutions. Orzo Also known as risoni, is a form of short-cut pasta shaped like a large grain of rice. Chicken Stock I make my own chicken stock because it’s just so easy and tastes so much better than anything found in a store, in my opinion. If you don’t have your own, look for a high-quality organic version at the grocery store. White Wine Adding a little wine goes a long way! It can help to add acidity and brightness to the dish. It will also help to tenderize the meat while it cooks. Picking a wine to use for cooking doesn’t need to be stressful or break the bank. I use an extremely affordable (less than $5.00 US) sauvignon blanc and it gets the job done. Buttermilk Similar cream-based recipes call for Heavy Cream which has over 35% fat. I use buttermilk because it still gives that delicious, tangy, creaminess to the dish, but with just 1% fat we’re able to shave off quite a few calories without sacrificing flavor. Fresh Vegetables Onions, garlic, red peppers, and kale add so much flavor and complexity to every bite. Superfoods, like kale, offer vitamins A, B6, C, K, folate, fiber, and manganese. Spinach and Swiss Chard would be great substitutions with similar nutritional benefits. Lemon Zest Lemon zest contains lemon oil, which is where you’ll find the most flavor. When using the grater, you want to stop when you reach the white pith. This has a very bitter taste, and we definitely don’t want that! I typically do two scrubs against the grater then move the fruit slightly to get more zest.   Parmesan Cheese Fresh parmesan cheese pairs perfectly with the buttermilk to enhance the tangy richness in the dish. I always recommend shredding the cheese yourself rather than purchasing pre-shredded. Freshly shredded melts better because it doesn’t have the additional preservatives that keep it from caking together. Helpful Tips Although orzo has a similar size and shape as rice, it is not gluten free. Brands like Delallo and Jovial offer gluten-free options. To make this Easy Orzo and Sausage Skillet dairy free, swap the buttermilk for coconut milk and omit the parmesan. To avoid the buttermilk from curdling, add it after the pasta is cooked. For this recipe I used garden fresh basil that I dehydrated with my Excalibur Dehydrator . If you are using fresh basil, you’ll want to use 3 teaspoons for every teaspoon of dried. To cut kale into ribbons, start by tearing the leaves from the stem. You want to follow along the stem trying to keep the leaves as large as possible. Stack the leaves together and roll into a fairly tight bundle. Slice the leaves into thin ribbons measuring about ¼” to ½” wide. If you like this recipe, check out my Creamy Lemon Chicken and Orzo ! Serves 6 Ingredients 1 pound ground, mild Italian sausage 1 medium onion, diced 1 medium red bell pepper, diced 4 cloves garlic, minced 2 cups orzo 1 ½ cups chicken stock ½ cup buttermilk ¼ cup white wine 1 cup kale, cut into ribbons 1 Tablespoon basil 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon crush red pepper (optional) Zest of one lemon ½ cup parmesan, fresh and finely grated Directions Preheat a 12-inch cast iron over medium-high heat until very hot. Cook sausage, breaking it into smaller pieces while browning until cooked through and no longer pink. Add diced onion and red bell pepper and sauté for approximately 2-3 minutes. Add minced garlic and sauté for approximately 1-2 minutes or until fragrant. Add orzo and sauté for approximately 2 minutes or until lightly golden. Carefully add chicken stock and white wine. Begin scraping the bottom of the skillet to release any stuck-on pieces. Add kale pieces and spices. Reduce heat to low simmer for approximately 15 minutes or until orzo becomes al dente. Add buttermilk and stir well to incorporate. Top pasta with lemon zest. Turn off the heat and place a lid or foil to cover the skillet. Allow pasta to rest for 5-8 minutes. Sauce will thicken as it rests. Add parmesan cheese to the top and garnish with additional basil if desired. Want to help a small family business in a big way? Comment and rate this Easy Orzo and Sausage Skillet recipe! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

This recipe comes together in under 30 minutes and is full of zesty flavor! It offers a beautiful, rich, and creamy tomato-based sauce with a zest of spice. This pairs perfectly with my Simple Sautéed Green Beans . Serves 6-8 Ingredients 16 ounces egg noodles 1-pound lean ground beef 1 medium onion, diced 4 cloves garlic, minced 10 ounces tomatoes and green chilies, undrained 1 cup beef stock 1 ½ cup half and half ¼ cup Worcestershire sauce 1 teaspoon chili powder ½ teaspoon crushed red pepper ½ teaspoon ground black pepper 1 teaspoon salt + ½ teaspoon for pasta water 2 Tablespoons parsley Directions In a large pot, bring 4 quarts of water and ½ teaspoon salt to a boil. Add dry egg noodles and cook for approximately 7-9 minutes or until tender. Drain. In a large skillet over medium-high heat, cook ground beef until cooked through and browned. Sauté onion for approximately 3 minutes or until tender and translucent. Add garlic and sauté for approximately 1 minute or until fragrant. Carefully add tomatoes and green chilies, beef stock, Worcestershire sauce, half & half, and spices. Stir well to combine. Simmer on low heat for approximately 15 minutes. Add cooked egg noodles to the sauce and gently combine. Top with parsley.

Jump to recipe Do busy weeknights call for a quick and easy dinner at your house? This creamy pasta dish comes together in about 30 minutes and is full of Cajun flavors with just the right amount of creamy goodness! This pasta dish will rival anything you’ll find in a high-quality restaurant! I am always looking for delicious meals that can either be prepped ahead of time or made quickly. Perfectly sauteed shrimp, spicy Andouille sausage cooked until slightly crisp, and the flavorful blend of spices are what make this dish sing! Fresh shrimp is ideal for this recipe, however, frozen will work as well. We find the texture of frozen shrimp to be a little too chewy, so our preference is fresh. We prefer to use Conecuh sausage because it's local to our area, and they don’t use MSG or any added nitrates. I use a milder spiced sausage, but you can absolutely switch to a hot sausage or simply add diced jalapeños, or increase the amount of crushed red pepper flakes to make this as spicy as you prefer! This dish can handle simple substitutions with no problem. The sauce in this recipe is thick and creamy, coats the pasta perfectly, and adds just the right amount of decadence to balance the spiciness. The key to making this sauce have a smooth and creamy texture is the fresh Parmesan cheese shredded straight off the block. This simple trick will avoid creating a grainy texture. Ready to make this Creamy Cajun Shrimp & Sausage Pasta? Let's get started! Ingredients ( Serves 4 ) ½ pound medium shrimp, peeled, deveined, and cleaned ½ pound Conecuh sausage, sliced 1 tablespoon infused olive oil 12 ounces penne pasta, cooked and drained 1 medium onion, finely diced 1 medium red pepper, finely diced 1 ½ tablespoons tomato paste 3 teaspoons paprika 3 teaspoons garlic powder 1 teaspoon dried thyme 1 teaspoon onion powder 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon crushed red pepper flakes ½ cup white cooking wine 1 ½ cups homemade chicken stock ¾ cup half & half ¼ cup Parmesan cheese, freshly grated Fresh parsley, chopped Directions In a large pan over medium heat, cook sausage for approximately 3-4 minutes or until browned on both sides. Remove sausage with a slotted spoon and place on a paper towel lined plate. Add shrimp to pan with residual grease from sausage. Cook shrimp on medium heat for approximately 3-4 minutes or until lightly browned on both sides. Remove shrimp with a slotted spoon and add to plate of sausage. Sauté onion and bell pepper in infused olive oil for approximately 3-5 minutes or until softened. Add tomato paste and seasonings to onion and bell pepper, mixing well to incorporate. Carefully, add white cooking wine and deglaze pan by scraping up any cooked-on bits from the pan. Add chicken stock and allow sauce to come to a boil. Reduce heat to low. Add half & half and continue to simmer on low heat for 5 minutes. Transfer cooked shrimp, sausage, and pasta to the pan. Add grated parmesan cheese. Gently toss to combine well with the sauce. Garnish with freshly chopped parsley. With a little prep work, you can have this Creamy Cajun and Sausage Pasta on your dinner table in no time even on your busiest weeknight! To make this a well-rounded meal, I like to serve this with my Honey Butter Yeast Rolls and my Ranch Roasted Broccoli . If you made this recipe, we'd love to know how it turned out! Leave us a comment down below and tell us what you think. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

These grilled pork chops will spice up any weeknight dinner! This recipe offers a tangy and slightly fruity flavor balanced with the subtleness of heat. I often serve with buttered rice and my Sauteed Sugar Snap Peas . Yield : 4 Servings Jump to recipe My family loves having tender, juicy pork chops for dinner. I love that I can get dinner on the table in under an hour! Because of its versatility, pork is a great option for busy weeknights and this one-pan meal is no exception. What better way to serve pork chops than with a bright, tangy, homemade Asian Plum Sauce? For this recipe, you'll need: A cast iron grill pan Cast iron can withstand high temperatures and allows the meat to obtain a perfect sear. Cast iron will also retain its heat once removed from the stove. I use this one . If you don’t have a cast iron grill pan, you can use a stainless steel skillet. However, you'll want to use medium heat and allow a little extra time for it to become hot enough to give a good sear. 4 bone-in center-cut pork chops, 1-inch thick Choose chops that offer a pinkish-red color with some marbling in the meat. Fat is ok, as it will add flavor and keep the pork from drying out. You'll want to avoid pork chops with a dark bone color and meat that is pale in color. Measuring internal temperature with a probe thermometer is the best way to test the doneness of pork chops. Cooked to 145°F, the meat is tender, juicy, and just a touch pink. Apple Cider Vinegar, Kosher Sea Salt & Sugar Brining pork chops before cooking enhances the flavor and tenderizes the meat. Once your pork has completed the brining process, you'll want to dry it well with paper towels before adding any dry seasonings. Onion Powder, Garlic Powder, Black Pepper, Chili Powder This seasoning combination is where you will find your subtle heat. Feel free to adjust to your desired taste level. I tend to go on the low side for the kiddos. Oil for cooking You’ll want to use a neutral oil that has a high smoking point. Avocado or vegetable oil both work great. Asian Plum Sauce For this recipe, I use my home-canned Asian Plum Sauce . If you aren’t a canner, you can simply reduce the ingredients by two-thirds and make your sauce in a small saucepan while your pork cooks. Or, this store-bought version  is pretty good! Let’s get started! Ingredients 4 bone-in center-cut pork chops, 1-inch thick Brine: 4 ½ cups cold water 1 teaspoon Apple Cider Vinegar ¼ cup kosher sea salt 3 tablespoons granulated sugar Seasonings: 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon ground black pepper ½ teaspoon chili powder 2 tablespoons cooking oil, such as avocado or vegetable 1 cup Asian Plum Sauce Directions In a large bowl, whisk together cold water, vinegar, salt, and sugar. Marinate pork chops in brine for 30-45 minutes. Remove the chops from the brine. Pat the chops very dry with paper towels. Season all over with 1 teaspoon black pepper or spice rub. Heat a cast iron grill pan over medium-high heat. When your grill pan is piping hot, add pork chops to pan and allow to cook for approximately 4 minutes per side or until the internal temperature of the thickest portion of the chop registers 145 degrees. Pour Asian Plum Sauce over cooked pork chops and allow to rest at least 5 minutes prior to serving. If you made this recipe, we’d love to know how it turned out. Leave us a comment down below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

These tender, mouthwatering pork chops with a creamy honey mustard sauce recipe has the perfect amount of tang and sweetness. It will make it on your monthly meal plan every month! Jump to Recipe When it comes to budget-friendly meat cuts, it’s hard to find a better deal than pork chops. I was recently able to purchase some bone-in center cut pork chops for under $2.00 (US) per pound and I knew exactly what I planned to do with them. It had been awhile since I had made any sort of pork chop recipe and as soon as I saw these, I knew a creamy, honey mustard sauce would be fantastic. This recipe is simple enough for a busy weeknight but special enough to impress your dinner party guests! To make dinner extra special, serve with my Cheesy Au Gratin Potatoes , Sauteed Sugar Snap Peas , and homemade Honey Butter Yeast Rolls . Ingredients Needed to Make Honey Mustard Pork Chops Pork Chops For this recipe I typically use large, bone-in pork center cut chops that are about 1 ½ inches thick. Bone-in center pork shoulder steaks would also work. If you don’t eat pork or just aren’t a fan of it, this sauce is absolutely delicious on chicken thighs! I don’t find it necessary to brine the pork chops before cooking for this particular recipe, as the cooking time is fairly minimal and I’ve never had tough pork chops. However, you absolutely can if you wish to do so. White Wine Adding a little wine goes a long way! It can help to add acidity and brightness to the dish. It will also help to tenderize the meat while it cooks. Picking a wine to use for cooking doesn’t need to be stressful or break the bank. I use an extremely affordable (less than $5.00 US) sauvignon blanc and it gets the job done. If you don’t have white wine or don’t wish to use it, a high-quality chicken or vegetable stock will do just fine. Honey I prefer to use raw, organic honey that I can easily find locally. The sweetness of the honey helps to counteract the bitter tanginess from the Dijon mustard. Dijon Mustard A distinct flavor palette of bold and tangy, Dijon mustard pairs perfectly with the sweetness of the honey and freshness of the lemon thyme used in this recipe. Half & Half This simple ingredient adds a creamy richness to the sauce without making it too heavy or too thin. It is also less likely to curdle when added to the skillet due to a higher fat content than regular milk. Seasonings Simple spices can easily amplify any dish! For this recipe I used my fresh lemon thyme that I dehydrated with my Excalibur Dehydrator . If you're using fresh herbs, you’ll want to use 3 teaspoons for every teaspoon of dried. How to Make Honey Mustard Pork Chops First, you’ll need a large skillet with raised edges. I use my Calphalon Stainless Steel 5-quart saucepan . Next, you’ll want to gather all of your ingredients before you start cooking. This dish comes together quickly so you definitely want to have everything you need within arm’s reach. Use a paper towel to pat the pork chops dry. Then season each side with a little salt. Place the pan over medium-high heat. Add oil to pan and allow to heat up for a minute or two before placing the pork chops in. Fry pork chops for approximately 5 minutes on each side then transfer them to a plate. Cover the plate loosely with foil while you prepare the sauce. Reduce the heat to low-medium and carefully add in the white wine. Add Dijon mustard, honey, and half & half. Stir well to combine. Add the seasonings and stir again to incorporate them into the sauce. Return the pork chops and any juices to the skillet. Increase heat to medium and cover. Cover and cook pork chops for approximately 10-12 minutes or until cooked through. Don't be alarmed if your pork chops are still slightly pink when cooked to an internal temperature of 165-170 degrees Fahrenheit. We prefer our pork to be fully cooked. Leave the lid on the pan and turn off the heat. Allow pork chops to rest in the sauce for about 5 minutes before serving. Helpful Tips To make a simple brine, combine 3 Tablespoons of salt, 1 Tablespoon of granulated sugar, and 6 whole black peppercorns with 3 cups warm water. Once the salt and sugar have dissolved, place the pork chops into the brine and refrigerate for at least 30 minutes or up to 4 hours. The USDA recommends cooking pork chops to an internal temperature of 145°F (63°C) and letting them rest for three minutes. If fully cooked, the meat may retain some pink coloring due to the ingredients and natural preservatives found in many pork products. If you like this recipe, check out my Grilled Pork Chops with Asian Plum Sauce ! Ingredients 2 Tablespoons infused oil 4 Bone-in Pork Chops approximately 2 ½ - 3 pounds, 1 ½ inch thick ¼ teaspoon salt ½ cup white wine 3 Tablespoons Dijon Mustard 1/3 cup raw, organic honey 1 ½ cup half & half 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon lemon thyme ½ teaspoon ground black pepper ½ teaspoon paprika Parsley (optional) Directions Heat a large skillet over medium-high heat with 2 Tablespoons of infused oil . Pat each pork chop dry with paper towels. Season each side of each pork chop with salt. Carefully place each pork chop into a hot skillet. Fry pork chops for approximately 5-7 minutes on each side. Transfer pork chops to a plate and cover loosely with aluminum foil. Carefully add wine to skillet and use a spatula to scrap up any stuck on browned bits. Add Dijon mustard, honey, and half & half. Stir well to combine and simmer for 1 minute. Add pork chops and any juices back to the skillet and cover with sauce mixture. Cover and simmer on low-medium heat for approximately 10 minutes or until internal temperature of AT LEAST 145 has been met. Garnish with fresh parsley, if desired. Allow pork chops to rest for 3-5 minutes before serving. If you enjoyed this Honey Mustard Pork Chops recipe, please let us know by clicking the heart icon at the bottom right of the page or leaving a comment below. It’s a simple, meaningful way to help our small family business! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

This creamy soup comes together quickly and is loaded with all of your favorite baked potato toppings! Want to save this recipe for later? Pin it! Ingredients ( Serves 8) 2 pounds gold potatoes, peeled and cut into 1-inch pieces ½ teaspoon salt 10 slices thick-cut bacon, cooked and crumbled 1 Tablespoon bacon grease or cooking oil 1 medium yellow onion 1 ½ tablespoons butter ¼ cup flour ¼ teaspoon crushed red pepper flakes 4 cups homemade chicken stock 1 cup reserved starchy potato water 2 cups half and half ½ cup sour cream ½ teaspoon ground black pepper 2 cups sharp cheddar cheese, freshly grated ¼ cup green onions, chopped Directions Soak peeled and cut potatoes in a large bowl of cold water for at least 30 minutes. Drain. To a 6-quart stockpot, add drained potatoes to 4 cups water with ¼ teaspoon salt. Boil for approximately 15-20 minutes or until potatoes are fork-tender. Reserve 1 cup of starchy potato water and set aside. Drain potatoes. To the stockpot, add 1 Tablespoon of bacon grease or cooking oil. Add diced onion to pot and sauté for approximately 3-5 minutes or until onions are soft and lightly golden. Add flour and crushed red pepper flakes to onions and oil mixture. Mix well to combine and cook until lightly golden brown. Carefully, add chicken stock and reserved starchy water. Using a spoon to scrape up any browned bits stuck to the pot. Slowly, add in half and half. Bring to a low, continuous boil, then reduce heat to simmer. Carefully, add in potatoes, sour cream, and ground black pepper. Using an immersion blender, begin mashing potatoes to desired consistency. Add shredded cheese one cup at a time and mix well to combine. Add in ¾ of crumbled bacon and stir into soup. Top soup with remaining bacon and cheese. Garnish with chopped green onions and additional crushed red pepper flakes if desired. Click here to sign up for our newsletter today!

This thick and hearty soup is full of fresh broccoli, tender carrots, salty sharp cheddar cheese and savory homemade chicken stock. Jump to Recipe Is there anything more comforting than a bowl of delicious, homemade Cheddar Broccoli Soup? We recently experienced a short bout of spring-like weather but now we're back to a second winter. Or maybe we’re in third winter now. Who knows? The point is the days have become cold again. Admittedly, our winters are very mild compared to our friends in the northern part of the US, but the 30-degree temperatures have us trading in our flip flops for some cozy slippers and a big bowl of this cheesy goodness. Making a pot of soup can seem like a daunting task, but this recipe uses simple ingredients and is easy to follow. And because it’s ready in about 30 minutes, it's the perfect meal to snuggle up to while binge-watching your favorite show . Be sure to make my Honey Butter Yeast Rolls too! They’re the perfect companion for dipping into the soup and savoring every last drop. Here's what you’ll need to make this Cheddar Broccoli Soup: Broccoli I like to use fresh broccoli florets, but you could certainly use frozen if you prefer or if that’s what you have on hand. Be sure to cut the florets into small pieces so that there's some in every bite! Carrots You can purchase matchstick cut carrots or shred your own. I find using a box grater makes quick work. Onion, Garlic, and Celery These aromatics add depth and flavor to the soup. Chicken Stock I make my own chicken stock because it’s just so easy and tastes so much better than anything found in a store, in my opinion. However, if you use a store bought stock, look for a high-quality one like Target’s store brand, Good & Gather . They have an organic chicken stock that was ranked the best tasting store-bought version by the New York Times . If you prefer to make this soup vegetarian, vegetable stock can be used instead. Heavy Cream For that delicious, creamy consistency, you don’t want to skimp out on this ingredient. You can also add milk or omit it if you must, but the overall thickness and richness of the soup may suffer. Butter & Flour These are used to make a roux which helps to thicken the soup. Sharp Cheddar Cheese We like a really sharp cheddar, but you could certainly use a mild cheddar, Monterey Jack, or gouda cheese if you prefer. Ingredients 4 cups fresh broccoli florets, chopped 1 large carrot, freshly grated 1 medium yellow onion, diced 2 stalks celery, thinly sliced 4 cloves garlic, finely minced 2 quarts homemade chicken stock 1 ½ cups heavy cream ¼ cup all-purpose flour 1 Tablespoon infused oil 2 Tablespoons butter 2 ½ cups cheddar cheese, grated Salt & Pepper to taste Directions In a heavy-bottomed stock pot or large Dutch Oven, sauté onions and celery in infused oil for approximately 5 minutes or until tender. Add garlic and sauté for approximately 1-2 minutes or until fragrant. Add butter and melt then add flour. Whisk for approximately 2 minutes or until light golden-brown. Carefully add chicken stock to pot, scraping up any cooked bits on the bottom of the pot. Add heavy cream, broccoli, and grated carrot. Simmer on low heat for approximately 15-20 minutes. Remove from heat, add 2 cups grated cheese and stir until melted and cheese is incorporated. Top each serving with additional cheese if desired. Can Cheddar Broccoli Soup Be Frozen? Yes! This soup freezes and reheats very well if stored properly. I use Pyrex with snap lids. I find this is the best way to ensure there’s no spillage or mess in the freezer or during the thawing process. Be sure to leave about an inch of headspace in whatever freezer safe container you’re using to allow the soup to expand as it freezes. When ready to reheat, just thaw in the fridge overnight and reheat in the microwave or in a saucepan on the stovetop. If you enjoyed this Cheddar Broccoli Soup recipe, let us know in the comments below or click the heart button on the bottom right of this post. Simple things like that help our small family business grow. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

These soft and buttery yeast rolls are simple enough to add to your casual weekday dinner and beautiful enough to add to your holiday spread! Yield: 12 Rolls Jump to recipe If you’re a novice baker like me, making delicious, homemade yeast rolls may have you feeling a little out of your comfort zone. This recipe is so easy you’ll feel like a pro when you take that first delicious bite. These Honey Butter Yeast Rolls are light, fluffy, and buttery with just the right amount of sweetness, you’ll be making them all of the time! For this Honey Butter Yeast Rolls recipe, you will need: Flour I used organic, unbleached all-purpose flour for this recipe, but you could certainly use a gluten free option. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level if off with a flat edge, like the back of a butterknife. Salt This simple ingredient may not seem like much, but it is so important! In order to form strong strands of gluten, salt is needed to help hold the carbon dioxide, which is a by product of the fermentation process. If you’ve ever ended up with dough that didn’t hold its shape well, it’s likely because the gluten strands weren’t strong enough. If you find this as fascinating as I do, you can read more about it here . Raw Honey When it comes to sweeteners, raw honey tops the list with the most nutrients and vitamins. Unlike refined sugar, honey’s proportion of fructose to glucose has a lower glycemic index, meaning that it can help avoid the spike and subsequent crash in blood sugar. (1) Butter We love the richness real butter adds to baked goods, but you can certainly replace the butter with a neutral oil like olive oil or avocado oil. For this recipe, you’ll need about 3 Tablespoons of oil. Milk I use whole milk for this recipe because it has a higher fat content which helps to add richness to the overall flavor profile. You could also use 2% milk if you want to reduce the fat content but still keep the richness whole milk offers. Instant Dry Yeast The main ingredient that makes these rolls quick and easy is the use of instant dry yeast. I like the use of instant dry yeast in this recipe because of the consistency I get in the final product. Egg One large egg helps to give the dough structure. You can make these Honey Butter Yeast Rolls in just a few simple steps! First, you’ll need to heat one cup of milk to a temperature of 110 degrees. Next, add instant dry yeast to the warm milk. You’ll want to ensure that the milk is at the correct temperature. If it is too hot, it could kill the yeast. If it isn’t warm enough, it may not activate. Instant dry yeast can tolerate a heat level of 130 degrees F. But 110 degrees F is recommended for this recipe. Allow the yeast to rest for approximately 5-7 minutes or until it is bubbly. While waiting for the yeast to become active, combine flour and salt in a large bowl. Using a stand mixer with a dough hook attachment, slowly add the yeast and milk mixture, honey, and 2 Tablespoons of melted butter to the bowl of flour and salt. Allow the mixer to work on low speed for approximately 5 minutes or until the dough comes together and begins to pull away from the bowl. Do not overmix. Continue to knead the dough for approximately 2-3 minutes. Cover the bowl with a warm, damp dish towel and allow dough to rise for approximately 1 hour. Punch down the dough to release any air. Then remove the dough from the bowl and place on a lightly floured surface. Cut the dough into 12 equal parts and form into a ball form. Placed the dough balls into a lightly greased 9x13 baking sheet. Cover with a warm, damp dish towel and allow to rise again for approximately 30-45 minutes or until they double in size. Whisk one large egg to create an egg wash. Brush each roll with egg wash. Preheat oven to 350 degrees. Bake on the lowest oven rack uncovered for approximately 20-22 minutes. Let’s make some Honey Butter Yeast Rolls! Ingredients 3 Cups All-Purpose Flour 1 1/2 Teaspoon Salt ¼ cup Honey plus 2 Tablespoons 4 Tablespoons Unsalted Butter, melted and divided 1 cup Whole Milk 2 Tablespoons or 1 Packet Instant Dry Yeast 2 Large Eggs Non-stick spray Directions In a small saucepan over medium heat, heat milk until it reaches a temperature of 110 degrees. The temperature of the liquid is super important! If it's too hot, it could kill the yeast. If it isn’t warm enough, it may not activate. Add instant dry yeast to warm milk. Allow to rest for approximately 5-7 minutes or until yeast is bubbly. In a large mixing bowl, combine flour and salt. Using a stand mixer with dough hook attachment, slowly add in yeast/milk mixture, honey, 1 large egg and 2 tablespoons melted butter. Use a low setting to gently work ingredients into a dough; approximately 5 minutes. Do not overmix. Cover bowl with a cotton dishtowel and allow dough to rise; approximately 15-20 minutes. Remove dough from bowl and place on a lightly floured surface. Cut the dough into 12 equal pieces and form into a loose ball form. Place dough balls into a lightly greased 9x13 baking sheet. Allow dough balls to rise a second time by placing a warm, damp dish towel over them for approximately 30-45 minutes or until they have doubled in size. Preheat oven to 350 degrees. In a small bowl, gently whisk 1 large egg to create an egg wash. Remove dishtowel and brush egg wash onto the top of each roll. Bake rolls on the bottom oven rack and uncovered for approximately 20-22 minutes or until tops are golden brown and center is cooked through. Top each roll with the remaining melted butter and drizzle with additional honey if desired. If you enjoyed this Honey Butter Yeast roll recipe, we want to hear from you in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Sources : 1) https://bestbees.com/2023/01/16/benefits-of-honey/

As I have mentioned before, I love my home freeze dryer ! It's saved me countless times from tossing out valuable leftovers. Ever the budget-conscience saver, I hate to waste food so being able to save a meal for another day without taking up precious freezer space is right up my alley. Home freeze-drying offers the perfect solution. We love having these meals on camping trips and they've saved the day a time or two, for quick and easy homemade dinners. Try out 5 of our favorite recipes! Comfy-Cozy Slow Cooker Chili This easy slow cooker chili uses simple pantry staples to create a rich and hearty comfy-cozy flavor that warms the soul. Dirty Jambalaya with Venison Sausage Spicy. Southern. Classic. Affordable. This one-pot meal is full of bold Cajun flavors! Five Cheese & Italian Sausage Baked Penne This mouthwatering recipe comes together quickly and is packed with five flavorful cheeses, delicious Italian sausage, and affordable pantry staples. Homemade Vegetable Beef Soup This cozy homemade soup offers nutritious vegetables and delicious ground beef in a rich and savory broth. Loaded Hashbrown Casserole Savory, crispy bacon, ooey-gooey cheddar cheese, and freshly grated potatoes make this simple casserole sing! Freeze-Drying & Reconstitution Directions: For these recipes, you'll want to load each of your freezer dryer trays about ¼” from the top rim of the tray ensuring that food on each tray is evenly distributed and spread out. You don't want to overpack your trays or go over the rim of the tray. Following your manufacturer’s instructions, freeze dry until each tray is completely dried. Each recipe takes about 18-24 hours to completely dry in my medium-sized Harvest Right freeze dryer. Once the food is completely dried, carefully remove from the trays and add to mylar bags. We like to store our filled bags in a food-safe 5-gallon bucket in a temperature-controlled environment. When ready to eat, slowly add water until you have reached your desired consistency and heat through. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

Want to save this recipe for later? Pin it! Serves 6 My friends, this just may be my new favorite pasta dish! It’s creamy, without feeling heavy, and savory, with just the right amount of tang. The best part, with a little prep work beforehand, it can be on the table in about 30 minutes. I used to be horrible at remembering to thaw chicken in time for dinner AND allowing time for it to marinate. Oftentimes, it just didn’t have enough flavor and tasted pretty bland. Over the years, I have started marinating my chicken as soon as I bring it home from the store. I like to purchase the larger, family packs and break those into 2-3 chicken breasts per freezer bag. In each freezer bag, I add a simple marinade. Sometimes I just throw together a sauce with whatever I have on hand like lemon juice, black pepper, and basil. Other times, I use bottled salad dressing to make my life just a tad bit simpler. I like to have three or four bags with different marinades. Then I just toss the bags into the freezer. When the chicken thaws in the fridge, it is already in the marinade and is full of flavor. One of my favorite salad dressings to use is Sundried Tomato Vinaigrette. It is bold and tangy and adds just the flavor punch I am looking for. For this recipe, I used the Kraft brand, but the Organicville Sundried Tomato & Garlic dressing is delicious as well. I like to serve this with crusty bread and a mixed greens salad. Ingredients 2 large boneless, skinless chicken breasts 1 cup, plus 2 Tablespoons Sundried Tomato Vinaigrette dressing 2 cups elbow macaroni 1-2 Tablespoons oil (I used olive oil) ½ cup white cooking wine 1 ½ cup stock (I used homemade chicken stock) 2 ounces shredded Parmesan cheese Juice of 1 lemon ½ teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon dried basil ½ teaspoon ground black pepper ½ teaspoon salt ½ cup reserved starchy pasta water Directions Marinate chicken breasts in 1 cup vinaigrette for at least 30 minutes. Remember, the longer you marinate, the more flavor your chicken will have. Cut chicken into bite-sized pieces of approximately 1 inch. Over medium-high heat, cook the chicken in oil, until cooked through and reaches an internal temperature of at least 165 degrees. Remove chicken from your skillet and set it aside. While your chicken is cooking, fill a large pot with 4 cups of water and salt, and bring to a boil. Add macaroni noodles and cook for approximately 8 minutes or until desired tenderness. Reserve ½ cup of the starchy pasta water and drain pasta. Add white cooking wine to your pan and deglaze for approximately 30 seconds. Add in chicken stock, 2 Tablespoons of vinaigrette, lemon juice, ½ cup of starchy pasta water, and spices. Simmer the sauce on low heat for approximately 10 minutes. Add chicken, pasta, and the majority of shredded Parmesan cheese. Gently stir to combine. Cover and simmer for approximately 5 minutes or until sauce has thickened and cheese is melted. Top with remaining Parmesan cheese. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!