everyday inspiration

Posts tagged “recipe

Pork Chops with Black Bean Succotash {recipe}

What a relaxing, rainy Sunday it’s been. You know the ones – where you wake up unhindered by an alarm and only the smell of freshly ground coffee can entice you out of bed, where you can leisurely cross things off your to-do list while sneaking in an episode or two of your current binge ((Ozark)), where you can drink a glass of wine at 4pm on the porch listening to the tender rainfall and contemplate the week ahead.

I love these days, and especially when these days are 65 degrees in August.in the South. literally unheard of.

These types of days call for a delicious home-cooked meal and a good bottle of red. Like the recipe below, which I found in a magazine and made early this week.

“Oh my gosh. This is amazing.”

Yessss! And it was easy, and it’s healthy. Winner winner, pork dinner.

P O R K   C H O P S   W/ B L A C K   B E A N   S U C C O T A S H

Ingredients:
1 tsp. chile powder
1 tsp. ground cumin
4 pork chops (we used butterfly, but the recipe called for bone-in)
1 small red bell pepper, chopped
1 small red onion, sliced
2 c. fresh or frozen corn kernels
1 15-oz. can black beans, drained and rinsed
3 tbsp. chopped fresh cilantro
Lime wedges
S&P to taste

Directions:
1. Preheat oven to 425 degrees. Combine chile powder, cumin and salt; rub all over pork.
2. Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add the pork and cook, turning once, until deeply browned, about 4-5 minutes per side.
3. Transfer to a rimmed baking sheet and roast until 140 degrees, approx 10 minutes.
4. Meanwhile, wipe out skillet and return to medium heat. Add 1 tablespoon oil. Add bell pepper and onion; cook, stirring often, until softened, about 3 minutes.
5. Add corn and beans. Cook until heated through, about 2 minutes.
6. Stir in chopped cilantro, lime juice and S&P. (I also added a little more chile powder to the succotash!)
7. Serve with pork and lime wedges and top with more cilantro!

Enjoy!

xo xo

PS – I just got a cast-iron skillet and am LOVING it. Send me any of your favorite cast-iron recipes!

You might also enjoy: Slow Cooker Cuban Sandwiches and Butter Chicken + Sloppy Joe Stuffed Peppers

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Gravy-Stuffed Biscuits {recipe}

I can’t say I’ve ever made biscuits and gravy. I love them and they make me think of my Dad and my Husband, but I’ve never made them.

A few weeks ago, Husband tagged me in a Tasty video on Facebook – Gravy-Stuffed Biscuits. They looked DIVINE and we vowed to make them together one weekend.

Well, we stuck to our vow and we are very impressed with ourselves because they were absolutely amazing. They’re so easy, and put a unique twist on the classic breakfast recipe. Next time we have to take a dish to a brunch or have people stay the night with us, these will be first on our list to make.

I hope you enjoy them as much as we did!

G R A V Y  –  S T U F F E D   B I S C U I T S 

Ingredients:

  • 14 oz. ground italian sausage
  • 3 tablespoons flour
  • 1½ cups milk
  • 8 biscuits – we used fluffy, buttery biscuits!
  • S+P and other seasoning options: italian seasoning, basil, thyme, sage

Directions:

1. Cook the sausage over medium-high heat.

2. Reduce heat to medium-low. Sprinkle the flour over the sausage and stir until the flour has absorbed all of the sausage fat and is lightly coating the sausage pieces.

3. Add the milk in several increments while whisking.

4. Season with S+P and anything else you may have – we used some italian seasoning.

5. Cook the gravy for 5-10 minutes, frequently stirring until the gravy thickens. Let cool.

6. Fill a well-greased ice-cube tray with the gravy OR if you’re like us and don’t have an ice-cube tray, you can use liners in a cupcake pan.

7. Freeze for 30-40 minutes.

8. Pre-heat the oven to 350.

9. Flatten out the biscuits, and place a cube of gravy into each of the biscuits.

10. Fold the sides of the biscuit dough around the gravy cube pinching the dough together at the top. Roll the biscuit balls to smooth them out.

11. Place the biscuits on a parchment lined ½ cookie sheet making sure the dough seams are on the bottom.

12. Bake for 20-30 minutes.

If you have leftover gravy, re-heat it and add on top! It would also be good to make gravy without sausage just for dipping.

xo xo

You might also enjoy: Slow Cooker Cuban SandwichesTwo New Easy Weeknight Meals: Butter Chicken + Sloppy Joe Stuffed Peppers


Slow-Cooker Cuban Sandwiches {recipe}

I thought I didn’t like Cuban sandwiches. I had no reason not to, and had never tried them, but I just didn’t like them.

Then we watched the movie Chef. If you like food trucks and indie movies, add this to your list immediately because the movie was incredible, and guess what – it made me really want to eat a Cuban sandwich.

We’ve found a place locally that serves amazing Cubans – Pinnacle Bar and Grill in Rogers. But then I saw this recipe for Slow-Cooker Cuban Sandwiches in a magazine and had to try it.

It wasn’t quite the same, but it was so easy and made a ton of food. This would be great to make for a football watch party or a family gathering. You make the pork in the crockpot (which is so tender and delicious!!) then anyone can add whatever toppings they want. Of course I would recommend you stick with the traditional Cuban of ham, swiss, pickles and dijon mustard.

Weekend plans complete: Make slow-cooker cuban sandwiches and watch Chef. 

Enjoy!

S L O W – C O O K E R   C U B A N   S A N D W I C H E S 

Ingredients

  • 2lb boneless pork shoulder roast
  • 6 garlic cloves, finely chopped
  • 1 tsp. salt
  • 1 cup chicken stock
  • 2 tbsp. fresh lime juice
  • 6-in. sub rolls (we used King’s Hawaiian subs, but would also be great on a real sub)
  • 1/3 cup Dijon mustard
  • 3 oz. thinly sliced deli ham
  • 3 oz. thinly sliced Swiss cheese
  • Dill pickle chips

Directions

  1. Rub the pork with the garlic and salt and place in slow-cooker. Add the chicken stock. Cover and cook on low until the pork is very tender, 7 to 8 hours.
  2. Pull pork into 1- to 2-inch pieces; toss with the lime juice. Return to slow cooker to keep warm.
  3. Preheat broiler with the oven rack 6 inches from heat. Split the rolls. Spread the mustard on the bottom halves and top evenly with the pork, ham, and swiss cheese.
  4. Broil until the cheese is melted, 1 to 2 minutes. Top with the pickles and sandwich with the tops of the rolls.

See more of my favorite recipes here.

xo xo


Pumpkin Fettuccine {recipe}

Y’all know I love pumpkin. Over the years I’ve shared recipes for Pumpkin Butter Cake, Pumpkin Bread, Pumpkin Cheesecake, and my favorite – Pumpkin Chocolate Chip Brownies.

Well, here’s a new one for ya – Pumpkin Fettuccine. To be honest, I can’t even remember where I found the recipe, but it looked easy, delicious and a unique way to use pumpkin!

I was skeptical to tell Husband what I was making. I thought he would turn up his nose and look at me like I was crazy. But he surprised me and was open to it.

Guys, let me be the first to tell you … it.was.amazing. Seriously. Amazing. It was so so easy and had just a subtle pumpkin flavor.

Even if you aren’t a pumpkin lover like me, but are a fettuccine alfredo lover, then take a risk and add some pumpkin. It is fall, y’all.

P U M P K I N   F E T T U C C I N E 

img_0197{you cook. I’ll drink. or in this case, I’ll do both.}

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img_0227{best served with sister schubert’s rolls!}

Ingredients:
1 box of fettuccine
2 tablespoons butter
5 garlic cloves, minced
1 cup pumpkin puree (canned pumpkin)
2 1/2 cups heavy whipping cream
1/2 cup grated parmesan cheese

Directions:
1. Cook the fettuccine according to package directions.
2. Heat the butter over medium heat. Add the garlic; saute until soft and fragrant. Add the pumpkin and heavy whipping cream. Simmer until slightly thickened. Add the cheese and stir to combine.
3. Toss the pasta in the sauce. Top with additional parmesan and season to taste with S&P.

xo xo


Peanut Butter Cup Cheesecake Bars {recipe}

Let me just start off by saying – these peanut butter cup cheesecake bars will rock your world. Seriously. I made them for a family gathering 3 weeks ago and everyone is still talking about them. Then I made them again last week for another event.

Peanut Butter cups + peanut butter and chocolate chips + cream cheese. I mean, come onnnn!

They are super rich, which is something I don’t say often, so beware, but they are seriously amazing. They’re also super easy to whip up quickly, and are very hard to mess up.

Try ’em out, let me know what you think, and bring me one of your leftovers.

P E A N U T  B U T T E R  C U P  C H E E S E C A K E  B A R S 

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{How ooey, gooey delicious does that look?!}

Ingredients
1 cup all purpose flour
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
5 tbsp butter, melted
5 oz cream cheese, softened
2 cups powdered sugar
1/2 tsp pure vanilla extract
8 standard size Reese’s Peanut Butter Cups, each chopped into four pieces
1 cup chocolate chips
1 cup peanut butter chips

Instructions 
1. Preheat oven to 350 degrees.

2. In a large bowl mix together flour, baking powder, baking soda, salt and sugar to prepare the cake mixture. Add in melted butter and stir to combine. Add in one of the eggs and stir to combine well. Press mixture into an 8×8 sized baking pan and set aside.

3. Place the chopped peanut butter cups into the pan on top of the cake mixture. Sprinkle with 1/2 cup chocolate chips and 1/2 cups peanut butter chips.

4. In a separate bowl mix together softened cream cheese, egg, vanilla and powdered sugar. Stir until well combined then pour mixture over the top of your cake mixture and chocolates. Spread gently with a spatula to cover. Sprinkle top of cream cheese layer with remaining chocolate and peanut butter chips.

5. Bake for approximately 30-35 minutes or until golden brown. The middle of mine always looks like it’s not totally done cooking, but the edges are golden, so I take it out of the oven and let it continue cooking on the stove for a bit, and it’s perfect. Enjoy!

xo xo

See more of my recipes here.


Italian Sausage Tortellini Soup {recipe}

I’m currently dealing with a split personality.

I’m obsessing over Fall – the gorgeous weather, the vibrant leaves (see below, oooh ahhhh), the pumpkin spice lattes everything, the boots, the scarves, I could go on and on.

Screen Shot 2015-11-09 at 5.13.03 PM

But I’m also SO ready for the holiday season – the merry music, the red Starbucks cups, the festive parties. (I might have already decorated our house this weekend, and I have no shame about it.)

However, I’m still holding on to a piece of the current season, and with the dip in temperatures this weekend, I turned to a new recipe that is so perfectly Fall. Enter Italian Sausage Tortellini Soup.

I’ve never been a big soup fan because they just aren’t hearty enough, but this one is quite the opposite and has just as much flavor.

Seriously though, I didn’t even get a good picture, but I just had to share because it is so damn good and so damn easy. Enjoy!

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I T A L I A N   S A U S A G E   T O R T E L L I N I   S O U P 

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Ingredients

  • 1 tablespoon vegetable oil
  • 1 lb Italian Sausage – we used sweet sausage and it was perfect
  • 1/2 cup diced onion (about 1/2 medium sized onion)
  • 1 tablespoon garlic
  • 1-28 oz can crushed tomatoes
  • 1-32. oz. box of vegetable broth
  • 2 tablespoons fresh chopped basil (I used basil powder since I couldn’t find fresh in my store)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 package tortellini
  • 1 cup packed fresh spinach
  • Topping: Shredded parmesan – the real, good stuff!

Directions

  1. Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are soft.
  2. Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink.
  3. Stir in crushed tomatoes, vegetable broth, basil, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
  4. Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
  5. Serve with shredded Parmesan.

xo xo

You might also enjoy: One-Pan Balsamic Chicken Recipe, One Pot Chicken Lo Mein


Whole30: Week 2 Recap + One-Pan Balsamic Chicken Recipe

Confession: I ate Cool Ranch Doritos last night. And they were soooo good. And they were soooo not Whole30 compliant.

Okay, I feel so much better with that off my chest now! I’m halfway through the program and that was the first non-compliant thing I’ve had (excluding alcohol, which I’m giving myself a cheat day for 1 day/week) and I felt so guilty!

Honestly, the second week was harder than the first. I started craving things more, like sweets and a really good cappuccino. Oh what I wouldn’t do for a macaroon (or 5) and a skinny cap! And cooking every single night is really hard and time-consuming and draining, and sometimes all I want is just to order a pizza.

However, I can feel a huge difference in my body. I’m on track with my weight goal, I have more energy and just overall feel better.

We are also getting into a good rhythm with the food. My latest favorite thing to eat for breakfast is canadian bacon with some fig on top – yum! Lunches have still been salads. And for dinner we’ve been trying some new recipes for dinner (thank you, Pinterest). I’ve been specifically looking for things other than chicken to eat, which can get so boring so fast. Unfortunately we don’t eat seafood, so I think it makes it a little harder for us, but last week we cooked some delicious steaks and made bun-less bacon burgers and tonight I have some pork chops in the crockpot that already smell amaaazing! (I’ll share that recipe in next week’s recap)

This week I want to share this amazing one-pan chicken dish. It was seriously so easy and so good that I’ll probably make it once a week from now on. It says it yields 3-4 servings, so I was hoping we would have some leftover for lunches, but nope. We ate it all up!

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O N E – P A N  B A L S A M I C  C H I C K E N

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Ingredients

  • 1/4 cup + 2 Tbsp Italian salad dressing (I recommend using Kraft light Italian it’s the perfect consistency for this and it’s what I used)
  • 3 Tbsp balsamic vinegar
  • 1 1/2 Tbsp honey (okay, so this is not Whole30 compliant, but I think it will be okay!)
  • 1/8 tsp crushed red pepper flakes (more or less to taste – be careful, this can make your dish really spicy really fast)
  • 1 1/4 lbs chicken breast tenderloins
  • 2 Tbsp olive oil
  • Salt and pepper
  • 1 lb fresh asparagus, trimmed of tough ends, chopped into 2-inch pieces (look for thinner stalks. Green beans are another good option)
  • 1 cup grape tomatoes, halved

Directions

  • In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
  • Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6 – 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.
  • Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and asparagus and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).

xo xo
You might also enjoy: Whole30: Week 1 Recap, One-Pot Chicken Lo Mein Recipe