Pork Marinades

I

I do love "the other white meat", Pork.  These marinades give us the opportunity to bring extra flavor to pork dishes.  

BBQ

1/4 cup BBQ sauce

1 Tbsp honey

1 Tbsp apple cider vinegar

1/4 tsp chili powder

1/4 tsp salt

1/8 tsp pepper

Sweet and Spicy

1/4 cup soy sauce

1 Tbsp olive oil

1 Tbsp honey

1 Tbsp hot sauce

1/2 freshly squeezed lemon

1/4 tsp salt

1/8 tsp pepper

Honey Mustard

4 Tbsp olive oil

2 Tbsp dijon mustard

2 Tbsp honey

1 Tbsp whole grain mustard

1/2 tsp garlic powder

14 tsp salt

1/8 tsp pepper

Chili Lime

1 Tbsp olive oil

1/4 cup fresh lime juice (about 3 limes)

2 tsp lime zest

1/2 tsp chili powder

1/2 tsp garlic powder

1/4 tsp paprika

1/4 tsp salt

1/8 tsp pepper

Lemon Herb

2 Tbsp olive oil

1/2 freshly squeezed lemon

2 garlic cloves, minced

1 tsp Italian seasoning

1/4 tsp salt

1/8 tsp pepper

Pork Chop Marinade Instructions:

Add the marinade ingredients to a small bowl and mix together.  

Add the pork chops to a plastic bag and pour the marinade sauce over top.  The container should be small enough so that pork chops can soak up the sauce.  Seal and let it sit in the fridge for a minimum of 1 hour, but preferably overnight.  Pork chops can also be frozen with the marinade included.  

Baking Your Chops:

Preheat your oven to 400 degrees and line a baking sheet with parchment paper.  Place the pork chops on the baking sheet and bake for 15 - 20 minutes.  Chops should reach internal temp of 145 degrees. 

Pan Frying Pork Chops:

Heat the frying pan over medium-high heat.  Drizzle a small amount of cooking oil.  Once the pan is hot, add the pork chops and sear on one side for 3 - 5 minutes then flip over and cook an additional 3 - 5 minutes, or until browned.  Keep in mind that this will vary based on the size and thickness of pork chop you have. 

At this point, depending upon how thick the pork chop is, the juices will run clear when you poke a hole in it.  Pork chops are done when they reach 145 degrees internal temperature.  Remove from heat and let sit three minutes before cutting into it for serving.

Grilling Pork Chops:

Heat barbecue to medium high heat and place the pork chops on the hottest part of the grill.  Sear for 2 - 3 minutes on both sides.  Move off the hottest part of the grill; check temp.  Cook until the internal temp is 145 degrees.  Add to a plate and let rest for 3 minutes before slicing.  

 

 

Healthy Stir Fry Sauces

All Purpose Stir Fry Sauce

1/3 cup soy sauce

1/4 cup olive oil

1 Tbsp cornstarch

2 tsp fresh ginger grated

Pinch of red pepper flakes

Ginger Garlic Stir Fry Sauce

1/4 cup olive oil

4 Tbsp soy sauce

1/2 freshly squeezed lemon (about 2 Tbsp lemon juice)

2 tsp fresh ginger grated

2 tsp honey (or maple syrup)

1 garlic clove, minced

Nut or Seed Butter Stir Fry Sauce

3 Tbsp nut butter or seed butter

3 Tbsp soy sauce

3 Tbsp apple cider vinegar

2 tsp fresh ginger grated

1 Tbsp honey (or maple syrup)

Spicy Pineapple Stir Fry Sauce

4 Tbsp pineapple juice

3 Tbsp soy sauce

2 Tbsp olive oil

1 Tbsp honey (or maple syrup)

1 Tbsp cornstarch

1/2 tsp paprika

1/4 tsp cayenne pepper

Pinch of red pepper flakes

Teriyaki Inspired Stir Fry Sauce

3 Tbsp soy sauce

3 Tbsp apple cider vinegar

2 Tbsp olive oil

1 Tbsp brown sugar

1 Tbsp cornstarch

2 tsp fresh ginger grated

1 garlic clove, minced

Sweet and Spicy Stir Fry Sauce

2 Tbsp apple cider vinegar

2 Tbsp soy sauce

3 Tbsp tomato paste

1 Tbsp cornstarch

1 Tbsp honey (or maple syrup)

Instructions:

Prepare your rice or another grain to serve your stir fry on.  

Wash, prep and chop all the ingredients before you start.

Prep your stir fry sauce in a bowl or mason jar.

Slice your meat.  

Add 2 Tbsp vegetable oil to a wok over medium heat for 2 minutes.  Add the veggies and cook until they're almost done, stirring occasionally.  Pour the veggies into a bowl and set aside for now.  

Add a bit more vegetable oil and the meat to the pan -- cook 3 minutes until the meat starts to brown.  Now add all the veggies back to the pan.  

Pour the stir fry sauce overtop.  Cook an additional 2 - 3 minutes.

Place on a bed of rice.  

 

Slow Cooker French Onion Soup

 

2 lbs Vidalia onions, thinly sliced (about 8 cups)

1/4 cup butter, melted

1 1/2 tsp granulated sugar

1/12 tsp kosher salt

1/2 tsp ground black pepper

6 thyme sprigs, tied with kitchen twine

1 bay leaf

5 cups beef broth

1 Tbsp sherry vinegar

12 (1/2" thick) baguette slices

6 oz Gruyere cheese, shredded 

Stir together onions, melted butter, sugar, salt and pepper in a 6-quart slow cooker until onions are fully coated.  Place thyme and bay leaf on onion mixture.  Cover and cook on high, stirring once halfway through, until onions are deep golden brown and caramelized, 6 - 7 hours.  

Remove and discard thyme and bay leaf.  Stir in broth and vinegar.  Covar and cook on high until thoroughly heated, about 30 minutes.  

Preheat oven to broil, with oven rack about 6" from heat.  Spoon soup into 6 ovenproof ramekins; place on a large rimmed baking sheet.  Top each ramekin with 2 baguette slices; divide cheese evenly among ramekins (about 1/4 cup each).  Broil until cheese is melted and golden brown, about 3 minutes.  Sprinkle with fresh thyme leaves and black pepper.  Serve immediately.  

Campari Tomato Galette

I love tomatoes, and this is a version of a recipe that I found on my Campari tomato carton last week.  I modified it a bit since I'm not great with dough.  

1 Pillsbury refrigerated pie crust

5 Campari tomatoes

1/2 tsp ground black pepper

1/2 tsp finely chopped fresh rosemary

1 tsp finely chopped fresh thyme

2 Tbsp breadcrumbs (I used Progresso Italian)

1/4 cup grated Parmesan

1/2 tsp salt

1 large egg, beaten

Preheat your oven to 375 degrees. 

Place the pie crust on a large round baking stone.

Slice Campari tomatoes to 1/4" thickness.

Spread breadcrumbs over the dough, leaving 1" border uncovered.

Sprinkle half of the Parmesan on top.

Starting from the center, place the tomato slices in a circular pattern, overlapping each slice by half, up to the edge of the breadcrumbs.  

Sprinkle a pinch of ground black pepper, mixed herbs, and remaining Parmesan over the tomatoes. 

Sprinkle with salt.

Lift edges of the dough and fold them inward over the filling, pleating as you go.

Brush edge of galette with beaten egg.  

Bake for 35 - 40 minutes, or until edges are browned.

Creamy Chicken & Rice Soup

These long winter days often steer me toward making soup for dinner.  This one is very satisfying and pares well with cornbread or biscuits, which my hubby loves.

2 large chicken breasts, cubed

1 tsp McCormick Rotisserie Chicken

In a Dutch oven over medium heat, add 2 Tbsp of olive oil.  When oil is hot, add chicken and seasoning.  Cook until chicken is nicely browned.  Remove chicken from the pan and set aside while you prepare the soup.

3 Tbsp butter

2 medium carrots, thinly sliced

2 celery stalks, thinly sliced

2 large garlic cloves, minced

2 large leeks, thinly sliced (white and light green parts only)

1/4 cup all-purpose flour

8 cups chicken broth

1 Tbsp chopped fresh thyme

1 cup chopped fresh spinach

2 cups cooked white rice

1/2 cup Half & Half

1 Tbsp kosher salt

1/4 tsp ground black pepper

Melt butter in the Dutch oven over medium heat.  Add leeks, carrots, celery and garlic.  Cook, stirring often, until softened, about 5 minutes.  Add flour and cook, stirring constantly for one minute.  Add chicken broth slowly while continuing to stir.  Add chicken and thyme.  Bring to a boil over medium-high heat.  Reduce heat to medium-low, and simmer 10 minutes.  Stir in spinach and cook until just tender, about 5 minutes.  Remove from heat; stir in cooked rice, Half & Half, salt and pepper.  

Honey Garlic Pork Loin

Need a good and satisfying dinner?  Pork loin is my go-to when I have a crowd to feed or when unexpected company shows up.  This is delicious pared with garlic broccoli and roasted potatoes.

1 - 3 lb pork loin (this will serve 6)

1 Tbsp olive oil

For the Rub

1 tsp sweet paprika

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried thyme

1/2 tsp dried rosemary

salt and pepper to taste

For the Glaze

4 cloves garlic, minced

1/4 cup honey

3 Tbsp soy sauce

3 Tbsp Dijon mustard

1 Tbsp olive oil

Preheat your oven to 375 degrees.  Line a baking sheet with foil and spray with cooking spray.

Pat your pork loin dry with paper towels.

In a small bowl, combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.

Coat the pork loin with olive oil and then rub the spice mix all over the pork loin.

Heat a tablespoon of olive oil in a skillet over medium heat.  Sear the pork loin until browned on all sides; about 3 - 5 minutes per side.  Transfer the pork loin to the baking sheet (fat layer up) and set aside.  

In a bowl, whisk together garlic, honey, soy sauce, mustard, and olive oil.  Brush the honey mixture over the pork loin.  Roast for 25 minutes.

Remove the pork loin and tent a piece of foil over the pork so the top doesn't burn.  Return to the oven and cook for 25 - 30 minutes more.  Internal temp should reach 145 degrees.  

Remove from oven and let the pork loin rest for 10 minutes before slicing.

Tangy Potato Salad

 

Potato Salad is one of my summertime go tos.  I have several recipes, each a little different.  Depending on my mood, I'll pick one to make for a weekend BBQ or potluck.  This one has a bit of tanginess to brighten it up.

3 lbs Yukon Gold potatoes

1 Tbsp pickle juice (I like Claussen Mini Dills)

1 cup mayonnaise

1/4 cup mustard

2 tsp apple cider vinegar

2 tsp sugar

1 tsp kosher salt

1/2 tsp fresh ground pepper

1/4 cup sweet pickle relish

1/2 cup celery diced

1/2 white onion diced

4 large eggs

1 tsp sweet paprika

Wash potatoes and leave them whole.  Place them in a large pot with the eggs.  Add enough cold water to cover.  Add a tablespoon of salt and turn heat on high.  As water starts to boil, turn down heat to simmer.  

Simmer for about 5 minutes and then carefully remove the eggs with a slotted spoon.  Place them in a bowl of ice water to cool for 5 minutes.  Peel and chop them into bite-size pieces.  

Continue cooking the potatoes until they are firm, but fork tender.  Drain and then place them in a bowl of ice water to cool.  Peel potatoes with a fork when cool, and then cut them into bite-size chunks.  Place them in a large serving bowl and sprinkle them with the pickle juice.  

In a small bowl, combine the mayo, mustard, apple cider vinegar, sugar, pickle relish, salt and pepper.  Mix well.

Add the chopped eggs, celery and diced onion to the bowl with the potatoes.  Pour the dressing over the salad and gently stir to coat.  Sprinkle paprika over the top.  Refrigerate until ready to serve.  

An Outstanding Summer Salad

This is a great summer dinner.  It's tangy, fresh and delicious!  

2 large limes, divided

1/2 small red onion, thinly sliced

1 1/4 tsp granulated sugar, divided

3/4 tsp kosher salt, divided plus more to taste

1 clove garlic, minced

1/4 cup finely chopped fresh cilantro

1/4 cup olive oil

1 head butter lettuce (about 1 lb) such as Boston or Bibb, chopped

2 Persian cucumbers thinly sliced

6 oz multi-colored cherry tomatoes, halved

2 large ripe peaches, pitted and sliced

4 oz mozzarella cheese cubed

1/4 cup roasted, salted pumpkin seeds (pepitas)

Freshly ground pepper

Grate the zest of one large lime.  In a small bowl, add 1 tsp of the zest and reserve the rest for the salad topping.  Juice the lime and add 1 Tbsp to the bowl.  Add 1/4 tsp of the sugar and 1/4 tsp of the salt.  Add half of the red onion slices and toss to coat.  Set aside for 15 minutes.  

In another small bowl, combine the juice from the remaining limes, garlic, cilantro, olive oil, 1 tsp sugar, and 1/2 tsp salt.  Whisk to combine.

Add lettuce, cucumbers, cherry tomatoes, peaches, and mozzarella cheese cubes to a large salad bowl.  Mix to combine.

Garnish the salad with pumpkin seeds, marinated onions (discard marinade), lime zest, and additional cilantro.  

Drizzle the dressing over the salad and add salt and pepper to taste.  

 

A Really Good Spice Blend for Beef, Chicken or Pork

I love a good steak, and a ribeye is my favorite.  I've tried lots of different steak rubs to get just the right flavor.  I've tried almost every spice blend available in the grocery store, but the one below has become my go to rub.

8 tsp coarse kosher salt
8 tsp brown sugar
1 tsp cornstarch

2 tsp garlic powder

1 tsp onion powder

1 tsp turmeric

2 tsp paprika

2 tsp chili powder

2 tsp black pepper

 

Combine all of the ingredients in a small mason jar or spice bottle.  Put the lid on and shake it to thoroughly combine all ingredients.  Store in a cool dry place and shake it frequently to keep it from hardening.  

When ready to use, generously cover each side of your steak with the seasoning and let it rest for about 45 minutes.  Once your grill or skillet is hot, place the steak(s) on it and cook for 4 - 5 minutes, until seared.  Flip and cook to your desired doneness.

 

I'm a big fan of Chinese cuisine, but I've never been very good at making it.  I finally figured out I just didn't have very good recipes.  This is easy and it's quick.  More importantly, it's delicious!

For the teriyaki sauce:

1/4 cup soy sauce

2 Tbsp sweet rice wine

1 Tbsp honey

4 Tbsp brown sugar

1 garlic clove, minced

1/4 tsp ginger powder

1/2 Tbsp cornstarch

For the bowls:

1 lb chicken breast, sliced

2 cups cooked white rice (I like to use Jasmine rice)

8 oz broccoli florets

2 carrots, peeled and chopped

Sesame oil

Olive oil

Soy sauce

Sesame seeds and fresh sliced chives

Prepare your rice according to package directions.  Set aside and keep warm.

To make the sauce, mix together the cornstarch and 1 Tbsp of water in a small bowl, then set aside.  Whisk together all the sauce ingredients and 2 Tbsp of water in a small pot until combined.  Bring the mixture to a boil and lower the heat to a simmer.  Whisk in the cornstarch-water mixture and cook for 

1 - 2 minutes, until thickened.  Set the sauce aside in a warm place.

In a steamer set, steam the broccoli and the carrots over boiling water for 4 - 5 minutes, until they are tender with a little bite.  Toss the vegetables with a splash of soy sauce and rice wine.  Set the vegetables aside in a warm place.

Heat 1 tsp of sesame oil and 1 Tbsp of olive oil over medium-high heat in a large skillet.  Add diced chicken and cook it until it is golden and cooked through (about 5 minutes).  Pour half of the teriyaki sauce over the chicken and cook it for one more minute.

To assemble the bowl, add equal amounts of rice to each bowl.  Top the rice with broccoli, carrots and chicken.  Drizzle the bowls with the remaining teriyaki sauce, sesame seeds, and chives.

Corn Salad

Corn and salad are two words I never really thought about putting together until . . . okay, you probably guessed it . . . I tried the recipe in one of the meal delivery boxes.  This is so good!  And it's good for you.

For the salad:

10 oz bag of frozen sweet corn  (I use Birdseye Steamfresh)

1/4 red onion, sliced thin

1 cup cherry tomatoes, sliced in half

1 avocado, diced

1 cup spinach roughly chopped

For the dressing:

4 Tbsp olive oil

6 Tbsp apple cider vinegar

1 tsp sugar

1 tsp Dijon mustard

Salt and pepper to taste

                               

In a small mixing bowl, combine all of the dressing ingredients with a whisk and set aside. 

Pour the frozen corn into a colander and rinse to defrost.  Once corn has defrosted, place it in a bowl and add the remaining ingredients and toss to combine.  Drizzle with as much of the dressing as you like.  Toss to coat all of the ingredients.  Serve.

 

Roasted Tomatoes

 I have always loved tomatoes, but I didn't ever imagine roasting them until I ran across a recipe in one of the meal delivery boxes I order every so often.  This recipe is delicious!

12 plum tomatoes, halved lengthwise, cores removed

4 Tbsp olive oil

1 1/2 Tbsp balsamic vinegar

2 large garlic cloves, minced

2 tsp sugar

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

Preheat your oven to 400 degrees.

Line a sheet pan with foil and spray with cooking spray.

Place the halved tomatoes in a large bowl.  Add the olive oil, balsamic vinegar, garlic, sugar, salt and pepper.  Stir gently to combine and evenly coat the tomatoes.  Place the tomatoes on the sheet pan, cut side up, in a single layer.  Roast for 25 - 30 minutes until the tomatoes are concentrated and beginning to caramelize.  

Serve warm.  Enjoy!

Sheet Pan Dinner - Lemony Shrimp and Broccoli Rabe

 

I'm a huge fan of sheet pan dinners.  There is next to no clean up, and that's quite ok with me.  

4 Tbsp olive oil

Kosher salt and freshly ground pepper

2 bunches of broccoli rabe

1 1/2 lb tail-on shrimp (peeled and deveined)

2 tsp Dijon mustard

2 garlic cloves, minced

Juice of 1/2 lemon

Preheat your oven to 400 degrees.

Line one sheet pan with foil and spray with cooking spray.  

Place the broccoli rave in a bowl with 2 Tbsp of the olive oil and season well with salt and pepper.  Toss to coat.  Spread the broccoli rabe in a single layer ono half of the baking sheet.  Bake for 8 minutes.  

While the broccoli rabe is cooking, combine the shrimp (I like the 16 - 20 size) with 2 Tbsp olive oil, the mustard, and garlic.  Season well with salt and pepper.  Toss to coat evenly.  

Once the broccoli rabe has cooked for 8 minutes, transfer the shrimp to the empty side of the sheet pan.  Roast until the shrimp are bright pink and opaque throughout and the broccoli rabe stems are fork-tender, 8 - 10 minutes.  Remove from the oven and squeeze the lemon juice all over the shrimp and broccoli rabe.  Serve immediately.

This simple dish is great pared with pasta or crusty bread.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

 

Anyone who knows me well knows I love to watch Food Network.  I'm just a foodie at heart.  This recipe is one I picked up watching Ina Garten one day.  It quickly became a favorite.

1 1/2 lbs butternut squash (peeled and diced)

Olive oil

1 Tbsp pure maple syrup (use the real stuff)

Kosher salt and freshly ground black pepper
3 Tbsp dried cranberries

3/4 cup apple cider or apple juice

2 Tbsp cider vinegar

2 Tbsp minced shallots

2 tsp Dijon mustard

4 oz baby arugula (washed and spun dry)

3/4 cup freshly grated Parmesan

Preheat your oven to 400 degrees.

Place the diced butternut squash, 2 Tbsp of olive oil, the maple syrup, 1 tsp salt and 1/2tsp pepper in a bowl.  Toss to coat and spread evenly on a foil lined sheet pan sprayed with cooking spray.  Roast the squash for 15 - 20 minutes until tender.  Add the cranberries to the pan for the last five minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium- high heat.  Cook for 6 - 8 minutes, until the cider is reduced to about 1/4 cup.  Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 tsp salt, and 1/2 tsp pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture and the grated Parmesan.  Spoon just enough vinaigrette over the salad to moisten and toss well.  Sprinkle with salt and pepper and serve immediately.  

Ina's recipe included 1/2 cup of toasted walnut halves.  I'm not a fan of nuts, so I choose to leave them out.  

Homemade Onion Dip

I love, love, love onion dip! It's a great party food.  Pair it with chips, crackers or your favorite fresh veggies. 

2 Tbsp olive oil

1 1/2 cups diced onions (small dice)

1/4 tsp kosher salt

1 1/2 cups sour cream

3/4 cup Miracle Whip

1/4 tsp garlic powder

1/4 tsp ground pepper

1/2 tsp kosher salt

Heat olive oil in a sauté pan over medium heat.  Add the diced onions and 1/4 tsp kosher salt.  Cook the onions until they are caramelized (about 20 minutes).  Remove from heat and set aside to cool.  

Mix the rest of the ingredients, and then add the cooled onions.  

Refrigerate and stir again before serving.  

 

Apple and Pear Crisp

4 ripe Bosc pears
6 Granny Smith apples

1 tsp orange zest

q tsp lemon zest

2 Tbsp freshly squeezed orange juice

2 Tbsp freshly squeezed lemon juice

1/2 cup granulated sugar

1/4 cup all-purpose flour

1 tsp cinnamon

1/2 tsp nutmeg

For the Topping:

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

3/4 cup light brown sugar

1/2 tsp Kosher salt

1 cup old-fashioned oatmeal

2 sticks of cold butter, diced

Preheat your oven to 350 degrees.

Peel, core and cut the pears and apples into large chunks.  Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg.  Pour into a 9 x 12" oval baking dish.  

For the topping:  Combine the flour, sugars, salt, oatmeal, and butter in a bowl of an electric mixer.  Mix on low for 1 minute, until the mixture is in large crumbles.  Sprinkle evenly over the fruit, covering the fruit completely.  

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown, and the fruit is bubbly.  Serve warm.  Top with Cool Whip. 

 

Cinnabon French Toast Bake

I found this recipe on the back of a Pillsbury Cinnabon Cinnamon Rolls, and it is really delicious.  I'll just warn you ahead of time . . . it's very sweet, and I'm convinced I gain weight just looking at it.

1/4 cup butter (melted)

2 cans Pillsbury Cinnabon Cinnamon Rolls (13 oz)

6 eggs

1/2 cup whipping cream  (I used milk)

2 tsp cinnamon

2 tsp vanilla

1 cup chopped pecans (I left them out)

1 cup maple syrup (I used the real stuff)

Powdered sugar (I left this out)

1/2 cup maple syrup, if desired (I did not use)

Heat oven to 375 degrees.  

Pour melted butter into an ungreased 13" x 9" baking dish

Separate dough into 16 rolls and cut into four pieces each

Place pieces over butter in dish

In a medium bowl, beat the eggs, cream, cinnamon and vanilla until well blended

Pour over roll pieces

Sprinkle with pecans

Drizzle with 1 cup of maple syrup

Bake 28 - 30 minutes or until golden brown

Cool 15 minutes

Remove covers from icing and microwave at 50% power for 10 - 15 seconds until thin enough to drizzle

Drizzle icings over the top

Sprinkle with powdered sugar

Serve with additional 1/2 cup of maple syrup

 This was very sweet, and I prepared it without the powdered sugar, pecans, and extra syrup.

Baked Corn Pudding

This recipe is so easy, and it can easily be a one pot wonder.

 1 (10.5 oz) can Campbell's Cream of Sweet Corn Soup

    (If you can't find it, use a can of creamed corn)

2 eggs

1/2 cup milk

1 pkg Jiffy Corn Muffin Mix

1 1/2 cups fresh or frozen corn kernels (thawed)

8 slices of bacon, cooked and crumbled

2/3 cup Colby Jack shredded cheese

1/2 cup sliced green onions, white and green parts

Preheat your oven to 400 degrees.

Coat an 8" x 8" baking dish with cooking spray.

Whisk soup, eggs, milk and Jiffy mix in a bowl.  

Add corn kernels, bacon, green onion and 1/2 cup of the shredded cheese and stir to combine.

Pour into the baking dish and bake for 40 minutes, or until set.  Remove from the oven and sprinkle with remaining cheese.  Bake for 5 minutes more. 

Enjoy!

Sweet Potato Casserole

 

Filling

1/2 stick of butter (melted)
3 - 4 large sweet potatoes (peeled and cubed)
1/2 cup milk
1/4 cup brown sugar
1 tsp vanilla
1/2 tsp kosher salt
2 large eggs

Topping

1/2 cup flour

1/2 cup brown sugar

1/2 stick butter (melted)1/4 tsp kosher salt

3/4 cup chopped pecans

Peel and cube sweet potatoes and add them to a large pot of salted water.  Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender (15 - 20 minutes).  Drain and cool.  

Mash the cooled sweet potatoes.  

Preheat the oven to 350 degrees and spray a 2-quart baking dish with cooking spray.  

Whisk together the melted butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl.  Transfer to the baking dish.

For the topping:  Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together.  Stir in the pecans.  Spread the mixture over the top of the sweet potatoes in an even layer.  Bake until mostly set in the center and golden on top, 25 - 30 minutes.  Serve hot.  

This casserole is so good!  It's the perfect amount of sweet without going overboard with brown sugar and marshmallows. 

Cranberry Sauce

 

12 oz bag of fresh cranberries
1 cup sugar

Zest of one lemon

2 Tbsp water

Sugar, salt and pepper to taste

Reserve 1/2 cup of cranberries and set aside.

Add the rest of the cranberries into a saucepan.  

Add sugar, lemon zest and water to the saucepan. 

Cook over low heat, stirring occasionally until the sugar dissolves and the cranberries are soft (about 10 minutes).  

Increase heat to medium and cook until the cranberries burst about 12 minutes).  

Reduce the heat to low and stir in the reserved cranberries.  Add sugar, salt, and pepper to tase and cool to room temp before serving.  

Honey Mustard Sauce

 

I don't know about you, but I just love honey mustard sauce and this recipe will not disappoint.  It's simple, yet sophisticated.  I like to serve it with chicken wings or anything else that requires a dipping sauce.  This can also double as a salad dressing if you add a bit of water to thin it.  

1 cup sour cream

1/2 cup Dijon mustard

2 Tbsp olive oil

2 Tbsp honey

1/ 4 tsp kosher salt

1/8 tsp cayenne pepper

Combine all ingredients in a small bowl.  Stir to combine.  Serve immediately, or store in the refrigerator (covered) for up to two days.