Search Results

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!

Baked chicken is a classic, easy-to-make dish. Like a little black dress, it's perfect for any occasion. The fragrant smells of rosemary and sage create a magical aroma in the kitchen that transforms a simple weeknight dinner and enhances the beauty in a holiday spread. Yields: 6 Servings Ingredients 6 chicken thighs, bone-in & skin on 1 medium onion, sliced 8 cloves garlic 2 tablespoons butter 2 teaspoons dried Rosemary 2 teaspoons dried ground Sage 1 teaspoon salt 1 teaspoon pepper ½ cup chicken stock Directions Preheat oven to 400 degrees. In a small bowl, mix seasonings together. Rinse chicken and pat dry. Lifting the skin, place a small pat of butter, onion slices, and 2 cloves of garlic under each. Add a pinch or two of seasoning under the skin of chicken. Evenly distribute the remaining seasoning to the tops of each chicken thigh. Add chicken stock to bottom of baking dish, then bake for approximately 40 minutes or until chicken reaches internal temperature of 165 degrees. 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!

In my kitchen, the slow cooker is used year-round. It makes dinner so easy on those busy fall weeknights, and helps keep the heat down during the summer. It is my absolute favorite kitchen appliance! This dish was inspired by one of our favorite dishes: the famous Chicken Taco Chili by Skinny Taste . Serves 6 Ingredients Chicken 4 boneless, skinless chicken breast or thighs 2 cups chicken stock 1 15-ounce can pinto beans 1 15-ounce can corn, drained 2 jalapenos, finely minced 1 yellow onion, chopped 4 cloves garlic, minced 1 lime, zest and juice 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon crushed red pepper flakes ½ teaspoon ground cumin ½ teaspoon ground smoked paprika 4 Roma tomatoes, chopped ¼ cup fresh cilantro (or 2 Tablespoons dried) Shredded Cheddar cheese, optional Rice 2 cups white rice, cooked 1 cup chicken stock 2 limes, juiced 2 large cloves garlic, finely minced ¼ cup fresh cilantro (or 2 Tablespoons dried) Directions Add all chicken ingredients except tomatoes and cheese to a 6-quart slow cooker. Cook on LOW for 8 hours or on HIGH for 6 hours. Using two forks, carefully shred chicken breasts into smaller pieces, and add the diced Roma tomatoes. Replace lid to slow cooker and turn setting to WARM. In a medium saucepan over medium-high heat, bring 1 cup of chicken stock to boil. Add in rice and garlic, then reduce heat to low and simmer for approximately 15 minutes or until liquid is absorbed and rice is tender. Add lime juice and cilantro. Mix gently to combine with rice. Serve chicken mixture over rice. Top with sharp cheddar cheese, avocado or other favorite toppings. 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 chicken recipe is so full of flavor that it will knock your socks off! I like to serve this with my Santa Fe Style Couscous and Roasted Ranch Broccoli . Add a simple side salad and my Honey Yeast Rolls and you will have an absolutely delicious dinner on the table in no time! Ingredients 4 boneless, skinless chicken breasts 8 slices cooked bacon, chopped 2 Tablespoons oil 1 teaspoon Cumin 1 teaspoon Oregano 1 teaspoon Chili Powder 1 teaspoon Onion Powder 1 teaspoon Garlic Powder 1 teaspoon Paprika 1 teaspoon Ground Black Pepper 1 ½ teaspoon Salt 1 ½ cup BBQ Sauce 1 cup freshly grated Sharp Cheddar Cheese ¼ cup chopped green onions Directions Preheat oven to 375 degrees. In a small bowl, combine all spices to create a dry rub for the chicken. Pat chicken dry with paper towels. Then lightly oil the bottom of the chicken. Gently pat a small amount of the dry rub onto the bottom of each chicken breast. Complete the same process on the top of the chicken breast. Add any remaining spices to the chicken. Evenly distribute one cup of BBQ sauce over the chicken, then bake uncovered for approximately 30 minutes or until internal temperature reaches 165 degrees. Remove from the oven and top each chicken breast with the remaining BBQ sauce. Evenly distribute shredded cheese and bacon. Bake for an additional 5-10 minutes or until the cheese is melted. Garnish with chopped green onions. 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 delicious pasta dish is full of crispy bacon and juicy chicken pieces tossed in a homemade ranch dressing. I like to serve it with my homemade yeast butter rolls or as a side dish to homemade pizza ! Want to save this recipe for later? Pin it! Ingredients 2 cups elbow macaroni, cooked and drained 2 cups Homemade Ranch Dressing 10 strips bacon 3 medium chicken breasts, diced into ½ pieces 1 Tablespoon infused oil ½ onion, diced 1 stalk celery, diced 2 cloves garlic, minced 2 teaspoons ground black pepper 1 teaspoon salt 1 cup freshly grated Parmesan cheese Directions In a medium skillet over medium-high heat, cook bacon until browned and crispy. Remove from pan to a paper towel-lined plate and allow excess grease to drain off. When bacon is cooled, crumble into small pieces. In the same pan with residual bacon grease, add 1 TBS oil if needed and cook chicken pieces until browned and the internal temperature is at least 165 degrees. Remove chicken from skillet and add to plate with bacon. Sauté onions, celery, and garlic in residual oil in skillet over medium heat for approximately 3 minutes. Turn off heat and allow to cool to room temperature. In a large bowl, combine cooked macaroni, ranch dressing, bacon, chicken, sautéed vegetables, pepper, salt, and Parmesan. Mix well until all ingredients are incorporated. Serve warm or chilled. Like this recipe? Try my Italian pasta salad ! 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!

Tangy, mouthwatering, and sure to please, this Three Pepper Chicken is the perfect addition to your menu planning! Jump to recipe Last summer my banana pepper plants produced like crazy, and I was able to preserve several pints. We really enjoy the Mississippi Roast and Mississippi Chicken recipes which use pepperoncini peppers, but I like to change things up sometimes. This is a stunning chicken dish that is sure to impress guests and it comes together in just a few minutes. I like to serve it with my White Cheddar Loaded Mashed Potatoes and Simple Sauteed Green Beans . For this recipe you’ll need: 4 Boneless, skinless chicken breasts I've made this recipe with boneless, skinless chicken thighs and it's delicious. You could also just leg quarters or split chicken breasts. Oil I love having my Garlic and Cayenne Infused Olive Oil on hand for everyday use and it pairs perfectly with the peppers for this dish. You could also use a neutral oil like Avocado or plain olive oil. Seasoning I kept this recipe super simple with just a good ol’ pantry staple of dried Italian Seasoning. However, oregano, thyme, and a little basil will work just fine. Black Peppercorns Freshly cracked black peppercorns give this dish a subtle earthy heat that adds a note of brightness. Ground black pepper will do but if you can use freshly cracked it will really enhance the dish significantly. Garlic We enjoy the fresh garlic in this recipe, but you could use 1 teaspoon of garlic powder or more to your desired taste preference. You don’t want to be heavy-handed with the garlic though because it can easily overpower the peppers. Banana Peppers As I mentioned, I have a lot of pickled banana peppers to use up so that was my preference in this recipe. You could use store-bought banana peppers, but they will miss that little bit of sweetness that pickling offers. You could also use pepperoncini peppers, however, keep in mind that pepperoncini peppers can be a little spicier and have more of a sour taste when pickled. Don’t drain those peppers completely! You’ll want to reserve about ¼ cup to the baking dish. Pepperjack Cheese We love the use of freshly shredded pepperjack cheese in this dish. It adds a smooth, creamy texture to every bite. Monterey Jack or white cheddar will work as well. Helpful Tip : For your next potluck or holiday party, double the recipe and cut the chicken into 1-inch bite-sized pieces. You’ll have an affordable chicken dish that everyone will be raving about! To Make this Three Pepper Chicken: Begin by preheating the oven to 400 degrees. Place chicken into a 9x13 baking dish. Coat each chicken breast with oil. Evenly distribute Italian seasoning and cracked black pepper. Place garlic around chicken breasts. Add pickled banana peppers over chicken. Bake for approx. 35 minutes or until internal temperature reaches 165 degrees F. Top each chicken breast with pepperjack cheese and bake for an additional 10 minutes or until cheese is evenly melted. Make this dish with me on YouTube! Serves 4 Ingredients 4 Boneless, skinless chicken breasts, approximately 1/4" thick 1 Tablespoon infused olive oil 1 teaspoon Dried Italian Seasoning 1/4 teaspoon Ground Black Pepper 4 cloves garlic, halved 1 cup pickled banana peppers, liquid reserved 1/4 cup reserved banana pepper liquid 1/2 cup freshly shredded pepper jack cheese Directions Preheat oven to 400 degrees. Place chicken in a 9x13 baking dish. Drizzle infused olive oil evenly over each piece of chicken. Evenly distribute Italian seasoning and pepper over each chicken breast. Place garlic around chicken. Add peppers on top and around the chicken. Add reserved banana pepper liquid. Bake uncovered for approximately 35 minutes or until internal temperature reaches 165 degrees. Top each chicken breast with pepper jack cheese and bake for an additional 10 minutes or until cheese is evenly melted. Did you enjoy this Three Pepper Chicken recipe? Let us know 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!