A really simple recipe that comes together in a snap. Pork tenderloin stuffed with bacon, jalapeno peppers, cream cheese and cheddar cheese, this recipe is bursting with flavor!
1 pork tenderloin, the package usually comes with 2- freeze the other one or double the recipe if cooking for a large crowd
2 jalapeno peppers , cored and minced
4 oz cream cheese
1 cup cheddar cheese , grated
1 tbsp chili powder
6-8 bacon slices, crumbled
Preheat the oven to 350°F
Cook the bacon in a large skillet. The skillet will be used for searing the pork, so don’t clean it out after the bacon has been cooked. Once the bacon is cooled crumble it.
Trim the pork tenderloins of any fat and membrane.
To butterfly the pork tenderloin, use a sharp knife to make a horizontal cut about one-third of the way up from the bottom of the tenderloin. Flip open the thicker, top flap (like opening a book). Then, take the knife and cut another horizontal line through the thicker part of the tenderloin to open it up even more (like a trifold). You should now have a flat surface of meat.
Put a piece of plastic wrap over the laid out pork and pound it out to about a 1/3 inch thickness, be careful not to tear it.
Once the pork has been butterflied, rub both sides with the Barbeque seasoning of your choice.
You can make your own Barbeque rub or take the easy road and purchase one. My favorite is Good Shit, yes you read that right! LOL! You can find it on Amazon. There’s a whole line of seasonings from Big Cock Ranch. Not only do they bring your meat to the next level, they make for a hilarious conversation starter or gift!
In a small bowl, mix together the diced jalapeño pepper with the cream cheese, cheddar cheese, bacon crumbles and chili powder.
Spread the jalapeño pepper mixture on one side of the pork. Now it’s ready to roll!
Roll up the pork tenderloin, making sure you wrap up all that goodness inside! Then, using cooking twine, tie the rolled pork tenderloin up to hold in all the ingredients.
Remember the oven safe skillet you cooked the bacon in? Bring that back over medium heat, and sear the pork tenderloin on all sides. I know it’s rolled up, so what do I mean by sides? Simply rotate it about four times to get as much of the tenderloin seared as possible (about 5 minutes on each side).
Place the pork tenderloin in the preheated oven and cook for about 15-20 minutes, making sure the internal temperature is at 165°F. Take the tenderloin out of the oven.
Sprinkle with chopped parsley and Enjoy!
Tip: While cutting the jalapeños, whatever you do, please please please don’t don’t touch your face. The oils in the peppers will BURN, I speak from experience, it’s VERY painful. The spice in jalapeños is found in the seeds and inner membranes. To reduce the heat in this recipe, clean out all of the (light colored) inner membrane and seeds. If you like lots of heat, leave a little bit of membrane.
The smells of Spanish cooking never fails to set my tastebuds alight.
Spanish food looks good and tastes great. But the smell of Spanish food cooking adds to the anticipation of dinner, and to the experience of eating it!
I loving making recipes that remind me of being a little girl at my grandparents’ houses.
I love using Chorizo in my cooking, whether it’s for my mom’s Spanish Bean Soup, a breakfast hash or tacos! It adds little richness and spice to a dish. The two most common types of chorizo here in the United States are Mexican chorizo and Spanish chorizo.
Here’s a some quick tips on the difference.
Spanish chorizo is usually cured or smoked and wrapped in a casing. It does not need any further cooking or preparation to enjoy. I like to eat Spanish chorizo as-is on a charcuterie board with cheeses and a glass of red wine.
Mexican chorizo is most commonly sold raw and must be cooked before consuming. It should be pan-fried or browned like any ground sausage. I love Mexican chorizo, it’s a highly versatile ingredient for adding huge flavor to any dish. It works seamlessly with soups, chilis, sauces, or as a topping for potatoes, pasta dishes, and breakfast hashes.
For this recipe, I used Mexican chorizo since I will stuffing it into chicken.
I always like to marinade my chicken, especially if I’m using breast. I find chicken breast to not have much flavor on it’s own.
I usually make my own marinade but I had a bottle of Goya Mojo Chipotle Marinade in the frig and it’s pretty good so I figured let’s save some time!
The first step of this recipe is to dump your chicken breast into a ziplock bag and pour enough of the marinade in to cover the chicken.
If you have the time, marinate it over night, if not at least 1 hour.
Now it’s time to get to slicing and dicing! This is where my boyfriend, Brian comes in handy!
Before you start, make sure you have a trash bowl next to your cutting board. I learned this tip from one of my favorite chefs, Rachael Ray! I use my Meme’s old metal colander, it makes me feel like she’s in the kitchen with me!
Evenly, dice the onion, garlic and red bell peppers.
Here’s another tip! When you cut your red bell pepper or any pepper make sure to cut it skin down. This will make it so much easier for your knife and you!
While you are slicing and dicing, heat your skillet. Place the chorizo in a skillet over medium heat and break it up into tiny pieces with a wooden spoon while cooking. Transfer the chorizo to a large bowl lined with a paper towel and let the oils drain from the chorizo.
Next, using that same pan, wipe out most of the oil with a paper towel, but leave some of the chorizo oil, and sauté your onion. Sprinkling the Saxon Con Azafran (I use the Baida brand). Continue to sauté for about 4-5 minutes until tender, then add the red bell pepper and sauté until tender. I add the garlic last because garlic can burn if cooked too long and that is not good for any dish. Sauté all together, for 4-5 minutes until fragrant.
Transfer the veggies and chorizo to a large bowl and stir together. This is the filing a.k.a Chorizo stuffing for your chicken!
By now, the aroma from your kitchen should be calling to your family and neighbors to come over for dinner!
PreHeat your oven to 325F
Next up, prepare the yellow rice! I personally love VIGO yellow rice! It’s made right here in Tampa! If you have never visited the VIGO store in Tampa, you must! They also offer field trips for students!
First melt the butter and EVOO in a saucepan. Then add the rice. A great tip I learned from Gordan Ramsay is to first toast your rice!
The secret to a better pan of rice lies in seasoning and flavoring the grains before they even hit that pot of boiling water.
Once the grains are coated and start to toast (you should smell a deep nutty aroma), take it a step further by tossing in some aromatics — like chopped shallots, garlic, ginger, and/or spices — into the pan. For this recipe, toss in the garlic! Toast for just a few minutes, until the rice starts to look slightly brown on the tips and smells fragrant and nutty. Then add in the 2 cups of chicken broth. Stirring occasionally, bring the broth to a boil. Cover saucepan tightly. Reduce heat to simmer and allow to cook for 20-25 minutes.
Now it’s time to take out all the stress from the day! Grab your mallet or rolling pin; chicken, and cutting board.
Place the chicken on the cutting board and cover it with wax paper or plastic wrap (keep it covered, you don’t want chicken juice on your rolling pin or mallet). After giving the chicken breast a good pounding on both sides, use your rolling pin to roll it out like pie dough to approcimately 1/4 thick (but keep it in the covered since you don’t want chicken juice on your rolling pin.)
Sprinkle Badia Sazon With Saffron over the chicken. Take a scoop of Chorizo stuffing about 1-2 tablespoons and place it at one end of the chicken breast. Do not let your scoop touch the chicken, you are going to want to save the leftover stuffing for future meals, I used mine in quesadillas the next day! It’s also good in a breakfast hash or even as a salsa!
Unravel the cheese… yup I said unravel! It’s like a ball of yarn but cheese! Super fun!
Cut 2-3 inch strips and place on top of the Chorizo stuffing.
Now roll the chicken, making sure to tuck in the cheese and stuffing. You’re basically rolling the chicken like you would a tortilla for a burrito.
You can use tooth picks or kitchen twine to tie the chicken, so it does not come undone. I used twine but tooth picks are much easier. 😉
Heat a cast iron skillet on medium heat and drizzle with EVOO. You don’t have to use cast iron – a large skillet will do but I much prefer cooking with cast iron!
Sear the stuffed chicken breasts for 4 minutes on each side until browned. (They will not be fully cooked. You will finish them off in the oven.)
Some of the cheese will ooze out, but don’t worry it will taste amazing like fried cheese!
Take the skillet off of the heat, and pour in 1/4 cup white wine or chicken broth. Place the skillet into the oven and bake for 15-20 minutes until the chicken has reached an internal temperature of 165F.
Now it’s time to plate the dish! I love creating the presentation of the meal!
Take a ladle and press the rice to form a dome, then place the chicken next to it with the cheese oozing onto the plate. YUM!
Get creative and post your plated presentation below in the comments, I’d love to see it!!!
Goya Mojo Chipotle Marinade
4 Chicken Breasts
1 large Onion – diced
5 garlic cloves- minced or diced
2 red bell peppers – diced
1 pound Mexican Chorizo
1 ball of Oaxaca Cheese
2 teaspoons Badia Sazon With Saffron
Salt & Pepper to taste
1/4 cup white wine or chicken broth
Yellow Rice Ingredients:
10 oz. Vigo Yellow Rice packet
1 tbsp unsalted butter
Olive Oil – EVOO
1 clove garlic – minced or diced
2 cups Chicken Broth
1. Place the chicken in a large Ziploc bag and pour marinade over the chicken. Leave in refrigerator at least one hour or overnight.
2. Preheat oven to 325F.
3. In a large skillet, sauté Chorizo until cooked through. Place the chorizo in a large bowl lined with a paper towel.
4. In the same skillet, sauté the diced onion, sprinkle with Badia Sazon With Saffron seasoning. Add the diced red bell peppers, stirring occasionally until soft. Add the garlic and stir until fragrant.
5. Pour onion, red bell pepper & garlic mixture into a large bowl. Add the chorizo into the bowl and stir together.
6. Lay down 2 sheets of plastic wrap on a cutting board. Use the smooth side of a mallet or rolling pin, pound the chicken. Start in the center of your chicken and work your way out, until chicken is 1/4 inch to 1/2 inch thick.
7. Scoop the Chorizo stuffing onto one side of the flatten chicken breast.
8. Lay a 2-3 inch slice of cheese on top of the chorizo stuffing.
9. Roll up the chicken, tucking in the stuffing and cheese.
10. Stick a couple of toothpicks in near the opening to keep it all together.
11. Heat up a pan to medium-high heat (I used a cast iron skillet) and sear the meat on both sides about 4 minutes for each side.
12. Pour in 1/4 cup white wine or chicken broth.
13. Lower the heat and continue cooking the meat on the stove until it’s done or, if you’re using a cast iron skillet, you can put the skillet in the oven. Just make sure you cook it until the center reaches 165ºF on a thermometer
14. Serve immediately over yellow rice. Enjoy!
Yellow Rice Instructions
1. Melt butter and EVOO over medium heat in a sauce pan.
2. Pour packet of yellow rice into the saucepan. Toast the rice until the edges are slightly brown.
3. Add garlic and sauté until fragrant.
4. Pour 2 cups of chicken broth into the saucepan and bring to boil, stirring for about one minute.
5. Cover saucepan tightly. Reduce heat to simmer and allow to cook for 20-25 minutes.
I love getting a rotisserie chicken from Publix and turning it into something even more delicious!
In the recipe you can use that leftover Turkey from Thanksgiving or grab a rotisserie chicken.
Pot pies are the ultimate casserole, there’s nothing more comforting and satisfying than a creamy pot pie gravy with a crispy, buttery outer crust. It’s the perfect treat on a cold day. Even if it can’t be eaten all at once, it’s just as good as leftovers.
This pot pie is made with rotisserie chicken, hearty winter vegetables (2 kinds of potatoes), a white wine sauce and topped with buttery puff pastry. I love using hearty root vegetables in the winter, feel free to swap in any of your favorites! The white wine sauce is the secret! It takes a classic comfort dish up a notch!
So, it’s time to preheat the oven, grab a bottle of Scout & Cellar TANGOTANGO Sauvignon Blanc, pour 1 cup in a measuring cup (for the sauce) and enjoy the rest of the bottle as you cook!
1/4 cup of unsalted butter
1/2 yellow onion, diced
1 pint mushrooms, sliced
2 tbsp fresh thyme sprigs
3 garlic cloves, minced
¼ cup all-purpose flour
1 tsp kosher salt
¼ tsp freshly cracked pepper
2 cups chicken broth
1 cup of dry white wine (such as Scout & Cellar TANGOTANGO Sauvignon Blanc)
1 1/2 cups diced gold Yukon potatoes
1 1/2 cups of diced baby purple potatoes
2 carrots, peeled and diced
2 1/2 cups cooked rotisserie chicken, cubed
¼ cup Parmesan cheeses, shredded
1 tsp salt
¼ tsp freshly cracked pepper
½ cup of half & half
1 package/sheet of frozen puff pastry dough, thawed
Italian parsley, chopped (for topping)
Preheat the oven to 375 degrees Fahrenheit.
Make the filling: In a large dutch oven or heavy bottom skillet heat to medium heat and add in butter. Once butter has melted add in diced onion, cook until translucent (3-5 mins).
Add mushrooms and cook for 1-2 minutes. Then add carrots for another 3 minutes.
Add in thyme, garlic, flour, salt, and cracked pepper and stir until pasty, cook for 1-2 minutes.
Add in chicken broth, and wine to the mixture. Bring mixture to a simmer (5-10) minutes. Sauce will have thickened. Mix sauce with potatoes and chicken, cook for 5-10 minutes, stirring frequently.
Add the Parmesan cheese, salt, pepper and stir.
Place in the preheated oven and bake for 25-30 minutes or until the mixture is bubbling and the potatoes are fork tender.
Remove the casserole from the oven and top with 1 sheet of thawed puff pastry (I cut the pastry in circles with a circle cookie/biscuit cutter or you can just lay the sheet on top). Sprinkle the puff pastry with salt and freshly ground pepper.
Continue to bake the casserole according to pastry package directions (mine took about 25 minutes) until the pastry is flaky and golden.
Let the casserole cool for 5-10 minutes and top with chopped parsley and Parmesan cheese.
This Salted Caramel recipe is about as simple as caramel sauce gets! It only uses 5 ingredients and is the perfect topping for just about anything…a drizzle on a slice of cheesecake, over ice cream or just a spoonful!
Grab a mason jar and this sauce makes for a great hostess gift! But be careful no one in your house sees it or it definitely will be gone before you leave for the party!
1 cup granulated sugar
6 tbsp. unsalted butter, room temp and cut into cubes
1/2 cup heavy cream, room temp
1/2 tsp vanilla extract
1 tsp fine sea salt
First, make sure your butter and cream are at room temperature. This is very important!
Measure out all of your ingredients and set them next to your stovetop.
In a medium saucepan, add the sugar and melt down over medium heat. If your burner takes a long time to heat up and doesn’t get too hot, melt over medium-high heat.
Whisk occasionally at first, as it will take about 5 minutes to see any changes in the sugar. As clumps start to form, whisk constantly until it’s completely melted down (about 15-20 minutes).
Once melted, it should be golden in color. Stop whisking and allow it to caramelize and darken. It will only take 1-2 minutes for it to turn a rich amber color. Don’t step away from the stove as this happens quickly.
Take the pot off the burner and quickly whisk in the butter all at once. Whisk for about 30 seconds (it may not fully combine and that’s OK).
Quickly pour in the heavy cream and whisk again. Keep whisking until it’s smooth and fluid. *if yours clumps up, see my notes in the post about troubleshooting your caramel.
Finally, whisk in the vanilla and sea salt.
Pour into a glass jar (it will be very thin at this point) and allow it too cool uncovered at room temperature for about 30 minutes.
Cover and transfer to the fridge where it will last for up to 2 weeks. The caramel will thicken quite a bit once chilled, so warm it for about 15-30 seconds in the microwave to get the consistency seen in the images here.
This Salted Caramel Cheesecake is the best you’ll ever have! It’s smooth, creamy and delicious!
Sweet, salty, buttery caramel should be the main flavor, inside and the top.
I love cheesecake cake so much, it is such a great versatile for so many different toppings. This salted caramel cheesecake taste delicious with baked apples especially for Thanksgiving.
I made a simple crust with gingersnaps but feel free to use the traditional graham crackers. After the crust has baked, I poured some of the caramel into the bottom of the crust and spread it into an even layer.
When it comes to the cheesecake filling, we’re going to use the caramel sauce again. Combined with the usual cream cheese, sour cream, vanilla and eggs, you get a wonderful silky-smooth cheesecake filling.
Bake the cheesecake in a water bath and then cool until firm. Once it’s cooled, add more caramel sauce to the top and place in the refrigerator for a few hours to firm.
GINGERSNAP COOKIE CRUST
2 cups crushed gingersnap cookies
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
SALTED CARAMEL CHEESECAKE
32 oz. cream cheese, room temp
1 cup granulated sugar
2 tbsp. all-purpose flour
4 large eggs, room temp
1 tsp vanilla extract
1/2 cup sour cream, room temp
1/2 cup of the salted caramel sauce, cooled to room temp (see recipe)
SALTED CARAMEL SAUCE
Pour the caramel into a heat proof container and place it in the fridge while you make the cheesecake. (see recipe for Salted Caramel sauce)
GINGERSNAP COOKIE CRUST
Preheat your oven to 350F and thoroughly butter or grease your springform pan.
In a bowl, combine the crushed cookies, sugar, and melted butter. Mix until the crumbs are evenly moistened then tightly press it into your springform pan.
Bake for 8-10 minutes then leave it out to cool while you make the filling.
SALTED CARAMEL CHEESECAKE
Reduce the oven temperature to 325F and place a large roast pan on the bottom rack.
In a stand mixer fitted with the whisk attachment, mix the room temperature cream cheese on medium speed JUST until smooth – no more than a minute.
Take the bowl off the stand and use a rubber spatula to knock out any air that the whisk might have added.
Switch to the paddle attachment and place the bowl back on the stand.
In a small bowl, whisk together the sugar and flour. Then mix it into your cream cheese on low speed until just combined. Scrape down the bowl, especially on the bottom.
At this point, you’ll want to start a pot of boiling water on the stove top.
In that same small bowl, lightly beat your room temperature eggs and vanilla and slowly mix it into the batter on low speed until just combined. Scrape down the bowl again then mix it for a couple more seconds.
Lastly, mix together the sour cream and 1/2 cup of the caramel in a small bowl then fold it into your batter using a rubber spatula.
Pour ¼ cup of the caramel sauce over the cooler pie crust.
Pour the batter over the cooled crust and drop the pan against the counter a couple times to let out any air bubbles.
Place the springform pan into the roast pan.
Once your water is boiling, CAREFULLY pour it into your roast pan. Fill the roast pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
Bake for 1 hour and 20 minutes. It’s done when the edges have puffed up and the center gives a tight giggle when you shake the pan.
Turn the oven off and leave the cheesecake in the oven for 30 minutes.
Then, pour the caramel sauce over the cheesecake before refrigerating. If the caramel is too thick to pour, place it in the microwave for 30 seconds to 1 minute to thin it out.
Place the cheesecake in the fridge for at least 3-4 hours to set. I recommend serving it slightly chilled so that the caramel stays in tact.
If you want to serve with the apple topping, just pour the apple topping over the top of the cheesecake before serving.
Here’s a great twist for your Thanksgiving sweet potatoes or if you love sweet potatoes as much as I do you can whip these up anytime of the year!
I love sweet and savory flavors, and these chipotle sweet potatoes totally hit the spot. You have the sweetness of the sweet potatoes balanced by the smoky heat of the chipotle chiles. You can make these as spicy as you like, just add more or less of the chipotle.
4 pounds sweet potatoes (6 potatoes)
1 cup whole milk
1 cup heavy cream
3 tablespoon minced chipotle chiles in adobo sauce, with seeds, I used Goya
2 tablespoon adobo sauce (from the can of chiles)
¼ cup maple syrup
1 stick of unsalted butter, diced
1 tablespoon Garlic powder
Salt and Pepper
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Chop sweet potatoes into chunks, nothing too specific because you are just going to end up mashing them later.
Place them onto the prepared baking sheet, drizzle with olive oil and sprinkle salt and pepper.
Roast for 15 minutes, take out of the oven and flip the potatoes over. Sprinkle the potatoes with salt and pepper.
Roast for 30 minutes to 1 hour, until very tender inside when tested with a knife.
Place the potatoes in the bowl, and half of the butter. Mash the potatoes.
While the potatoes cook, place the milk, cream, garlic powder, chipotle chile, and adobo sauce in a small saucepan. Bring to a boil, whisk, lower the heat, and simmer for 5 minutes while whisking.
You can use a hand held mixer or a good ole wooden spoon for this part. If using a mixer place on low speed, add the chipotle-milk mixture to the sweet potatoes.
Add the maple syrup, rest of butter, and 1 tablespoon salt. Mix until the potatoes are coarsely pureed. Sprinkle with salt and pepper and parsley.
Here’s a healthier stuffing for those of you looking to cut out some carbs this Thanksgiving!
It has all the stuffing flavors just instead of bread, I used cauliflower!
Cauliflower has stood in for carbs plenty of other times, so why not with stuffing? Of course you need to like roasted cauliflower to enjoy it, but it still has all the things you want in great stuffing.
It has the same spices and delicious add-ins that you’d expect, it’s nice and soft, and it totally has that comfort food factor. It’s actually so easy to make that I will definitely make it outside of the holiday season. Believe it or not, it’s simple enough even for a busy weeknight.
1 Head of Cauliflower
1/4 Cup Unsalted Butter unsalted
1 Lb Breakfast Sausage casings removed
1 Large Onion finely chopped
4 Cloves Garlic, chopped
1 Fennel Bulb finely chopped
4 Celery Stalks finely chopped
1/2 Cup White Wine dry
1/4 Cup Fresh Parsley finely chopped
1 Tablespoon Sage finely chopped
1 Tablespoon Thyme finely chopped
2 1/2 Teaspoons Kosher Salt
1/2 Teaspoon Pepper
½ cup Grated Fontinella cheese or Parmesan cheese
Preheat the oven to 350 F.
Chop cauliflower into florets and place on a baking sheet. Drizzle with olive oil and a sprinkle of salt and pepper.
Bake in the oven for 25 minutes, or until the cauliflower softens and begins to brown slightly.
While the cauliflower bakes, cook the sausage.
Add the sausage to a large skillet.
Break up the sausage with a wooden spoon as it cooks. Cook until no longer pink.
Place sausage on a paper towel-lined plate.
Wipe the skillet out with a paper towel but leave some of the grease and bits.
Add butter to the skillet and melt, stirring constantly so it doesn’t brown.
Add chopped onions, garlic, fennel, and celery. Sprinkle it with salt and pepper. Cook in butter until they’re soft and lightly browned (around 10 minutes).
Add wine to skillet and bring to a boil.
Cook until no wine is left — about 5 minutes.
Add cheese, parsley, sage, thyme, salt and pepper. Stir to combine.
In a casserole dish, combine sausage, cauliflower, and veggies and stir to combine.
Place them in the preheated oven for 10 minutes. If you want the tops a little crispy, turn the broiler on for 5 minutes.
Here’s a super easy pasta dish with a creamy sun-dried tomato sauce loaded with garlic, mozzarella & parmesan cheese! You can add in your favorite meats and/or veggies – the possibilities are endless.
Did you know?
Italians originally dried tomatoes on their ceramic rooftops. And it’s thought that the technique may even date as far back 700 AD when Aztecs would salt and dry tomatoes in the sun to preserve their freshness. Well, whoever started this process, I am beyond grateful. I seriously rather eat Sun-dried tomatoes than raisins any day! Not only are they delicious in pasta dishes, they are a great snack too!
This recipe pairs great with Scout & Cellar…
Fiddleneck Sauvignon Blanc, pairs very nicely with this rich, creamy sauce.
Che Fico Pinot Grigio is another great match – With bright acidity and notes of citrus, it’ll pair well.
4 ounce sun-dried tomatoes – not in oil
2 tablespoons Olive Oil
5 garlic cloves, chopped
1 cup chicken broth
1 cup half and half
1 teaspoon red pepper flakes
½ teaspoon Italian seasoning
¼ Parmesan cheese, freshly grated plus more for serving
¼ cup Mozzarella cheese, shredded
Salt & Pepper to taste
8 oz. box of Angel Hair pasta
Cook pasta according to package instructions, until al dente. Drain, reserving some pasta water and set aside- about 1/2 cup.
While pasta cooks, saute garlic, and chopped sun-dried tomatoes in a large skillet with 2 tablespoons of olive oil.
Saute for 1 minute until fragrant.
Sprinkle with a pinch of salt, Italian seasoning, crushed red pepper and cook on medium heat for 2 minutes more.
Add Parmesan cheese and Mozzarella cheese, half and half and chicken broth to the skillet and bring to a simmer.
Remove the sauce from the heat. Stir in reserved pasta water and cooked pasta, coating the pasta in the sauce.
Adjust seasoning, sprinkle with parmesan, and more crushed red pepper if desired.
I love orzo! I much rather have orzo than rice any day!
Since orzo is so quick-cooking, it’s a perfect choice for a one-pot dinner. It cooks up fast in a simmering pot of broth and milk, and the starch from the pasta actually helps to thicken the creamy sauce.
There’s little work required, besides stirring in a few big handfuls of baby spinach and plenty of grated Parmesan cheese. This orzo is an amazing blank-canvas recipe, it’s easy to tweak, you can add cherry tomatoes, peppers, or even shredded chicken. Seriously the possibilities are endless! Get creative!
You can serve this creamy orzo as either a light main dish or a side dish. We served it alongside my Lemon Parmesan Chicken but totally could have eaten it as the main dish- it’s that good!
2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 pound dried orzo pasta (about 2 1/2 cups)
2 cups low-sodium chicken or vegetable broth
2 cups whole milk
2 cups packed baby spinach, coarsely chopped
1 cup freshly grated Parmesan cheese, plus more for serving
Freshly ground black pepper
Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering.
Add the onion and sauté until softened and fragrant, about 3 minutes.
Add the garlic and orzo, season with salt and pepper, and sauté until fragrant, about 1 minute.
Stir in the broth and milk and bring to a boil.
Cover, reduce to a simmer, and cook, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes.
(If the orzo isn’t completely, you can add another splash or two of broth to the pot and continue to simmer until it has.)
Stir in the spinach and Parmesan until the spinach has just wilted and the cheese melts, about 1 minute.
Taste and season with salt and pepper as needed. Garnish with additional cheese.
I wanted to make something easy and fun for my brother and sister in law’s Halloween party. There are so many cute Halloween treat ideas on Pinterest- it was hard to decide on one. I know we all have seen the “Nailed It” memes so I wanted to choose wisely. Thank you Betty Crocker for this easy and fun recipe!
These ghost brownies are super easy, I promise you will “Nail it”! They start with a boxed brownie mix, top the brownies with a large marshmallow covered in white frosting, and decorated with black gel icing to make a cute face!
1 box (16 oz) Brownie mix plus ingredients needed on the box
1 cup Rich & Creamy creamy white frosting (from 16-oz container)
16 large marshmallows
Black Decorating Gel icing
Preheat oven to 350°F
Grease a 8- or 9-inch square pan, bottom and sides with butter or cooking spray.
Make and bake brownies as directed on the box.
Cool completely on the cooling rack, about 1 1/2 hours.
Carefully remove brownies from the pan.
Cut into 4 rows by 4 rows.
Place a small dollop of frosting in the center of each brownie.
Place1 large marshmallow on top of the dollop of frosting- this will help the marshmallow stay in place.
Scoop 1 cup of frosting in a microwavable bowl and heat uncovered on High 20 to 30 seconds, stirring every 10 seconds, until frosting can be stirred smooth and liquidy.
If frosting becomes too firm while decorating, microwave 5 seconds; stir.
Spoon 1 tablespoon frosting over each marshmallow, allowing the frosting to drip over the marshmallow and brownie to coat.
Let stand until frosting is set, about 30 minutes.
These smoked meatballs are slowly smoked on the grill, and then finished with a homemade spicy & sweet BBQ sauce glaze. The ultimate game day food or appetizer for your next party.
I start with the meat. In this case I combined ground Italian turkey and pork for added flavor. You can also use chicken or ground beef. Then added flavor and binding with Panko bread crumbs, garlic and egg. For the cheese, I used blue cheese but there are plenty of options (cheddar, mozzarella, fontina, provolone, anything that melts well).
Here’s my little secret to help the meatballs stay moist, I use butter. I know Paula Deen would be proud!
Just form your ball and make a little well in it, and place a small square of butter in the well, then cover it up and reshape the ball.
I made this recipe on my Green Mountain smoker, but you can make it on your grill or in the oven.
Once the meatballs are cooked, add the homemade BBQ sauce. Gently toss the meatballs around (or use a large spoon) to get the balls fully covered in the sauce.
Make sure to dig in while they’re still warm!.
½ lb Italian ground chicken or turkey sausage
½ lb ground Pork
3 cloves garlic, minced
2 large eggs
3 teaspoon of Frank’s Red Hot Ranch Dip seasoning packet
1 cup Panko breadcrumbs
1 cup Blue Cheese crumbles
½ stick of butter, cut into tiny pieces- about the size of your pinky finger nail.
½ cup Frank’s Red Hot sauce
1 cup light brown sugar
2 tablespoons apple cider vinegar
1 teaspoon red pepper flakes – you can add more or less depending on your spice preference
Pinch of salt
Makes about 28 medium sized meatballs
Prepare the meatballs:
In a large bowl, combine all the ingredients for the meatballs.
Use your hands to mix all the ingredients together. Shape the meat mixture into balls, about 3 tablespoons per ball. I like to use my medium size cookie scooper.
Now here’s my little secret to help your meatballs stay moist, once your meatball is formed poke one piece of butter into the center and roll back into the meatball shape.
The Smoker Method:
Preheat the smoker to 225ºF
Place the meatballs on your smoker at 225ºF. After 20 minutes of cooking, brush each meatball with the sauce. Continue cooking until internal temperature reaches 155ºF (one hour).
Turn the smoker up to 350 for 15 minutes to finish them off! You will know they are done when the internal temperature reaches 165ºF.
The Oven Method:
Preheat the oven to 475ºF.
Place shaped meatballs on a baking sheet.
Bake for 11-13 minutes or until the meatballs are completely cooked- internal temperature reaches 165ºF.
Brush each meatball with the sauce.
Place back on the baking sheet and bake for an additional 1-2 minutes.
Place on a serving tray and drizzle with additional sauce.
In a saucepan, combine the ingredients of the sauce over medium high heat, allow it to come to a boil, reduce the heat so it simmers.
Let simmer for 8-10 minutes.
Remove from heat and allow the sauce to cool.
The sauce will thicken as it cools so don’t worry if it looks thin.
Gently toss the meatballs around (or use a large spoon) to get the balls fully covered in the sauce.