Enjoy all the flavours of hearty Italian meal without the carbs! This keto casserole is meaty and cheesy.Read More
Roasted Acorn Squash filled with hearty and gluten free quinoa stuffing flavored with cranberries and pecans. Add this Vegan Stuffed Acorn Squash recipe to your Thanksgiving dinner menu to serve your vegetarian or vegan guests.Read More
I found this recipe on ALDI’s and I immediately wanted to try it. With Thanksgiving coming up, this is the perfect alternative for those like me who do not have time to roast an entire turkey (or whatever it is you guys do). After making stuffed chicken breasts, I was confident that I could do this too! Has that ever happened to you? In my mind, I was wearing a cape and everything! But I had one major problem: I had never seen pork chops thick enough to stuff before.
I went to the store (still confident) to look for pork chop centers (which my mum told me would be the thickets part). When we could find any thick cuts, we went to the butcher who unapologetically told us that’s the thickest he cuts them and there are no more pieces to cut from. I didn’t know how I would make it. When I took them out Sunday morning to cook, I instantly knew they were to thin so I got the idea to simply put my stuffing on top. And trust me, it was just as good!
But I did make one boo boo. Don’t judge me: I forgot to season it! I know, how could I? We were rushing out of the house so I quickly threw it together then into the oven when mum asked if I seasoned it. It was too late as it had already been baking for 20 minutes. But when I went to eat it, all I had to do was sprinkle a little lemon pepper and balsamic vinaigrette and that little mistake made for the best meat dish I have EVER prepared! Can anyone say, GOAT?
Apple, Feta Cheese & Pecan-Stuffed Pork Chops
6 center cut pork chops
6 cups water, divided
½ lemon, juiced
¼ cup Honey or maple syrup
¾ teaspoon iodized Salt, divided, plus additional to taste
1 cup Chopped Pecans
2 tablespoons Unsalted Butter
4 Granny Smith apples, thinly sliced
6 tablespoons balsamic vinaigrette
¼ teaspoon Ground Black Pepper, plus additional to taste
6 ounces or Feta cheese crumbled
2 tablespoons lemon pepper
5 tablespoons cranberry sauce
In a medium pot, bring 4 cups water, lemon juice, honey (or maple syrup) and ½ teaspoon salt to a boil for 2 minutes.
Remove from heat, add 2 cups cold water. Pour the brine into a plastic container large enough for the chops. Add the chops, brine overnight.
Preheat oven to 350°. Place pecans on a baking sheet and bake for 5 minutes or until golden brown.
For the stuffing: In a large skillet over medium heat, melt the butter. Add the apple slices, ¼ teaspoon salt and ¼ teaspoon pepper. Sauté until tender. Remove from heat and allow to cool for 5 minutes. Add the chopped pecans and goat cheese.
Remove the chops from the brine.
If your pork chops are thick enough Slit each chop horizontally to create a large hole for the stuffing. Spoon the stuffing into the chops. Season each chop with salt and pepper and lemon pepper to taste. Then top with cranberry sauce (1 tablespoon per pork chop).
Place chops on a baking pan and bake for 20-30 minutes until internal temperature is 155-160°. Top with balsamic vinaigrette before serving and enjoy!
Win dinner with the perfect Autumn-themed pizza. No one would expect this combination, but everyone is going to ask for more! This pizza recipe would be perfect for a Friday night, date night or potluck. Who doesn’t enjoy a wholesome, veggie-packed pizza?Read More
This Cosy Autumn Wild Rice Soup is full of hearty seasonal vegetables and wild rice (plus chicken, if you would like), it’s wonderfully creamy and comforting, and easy to make in the Instant Pot, Crock-Pot or on the stovetop.Read More
Two Sundays ago, my mother gave me the task of making Sunday dinner for everyone. It was kind of last minute so the only thing we really thought of was Macaroni and stuffed chicken breast. I was going to use my cream cheese until I remembered that cream cheese doesn’t melt very well, and my family more than likely wouldn’t like cheese inside of chicken. So I had to think of something else. It wasn’t until I was actually cooking the chicken that I thought of a spinach tomato combination. This chicken was seriously easy to make. It only needs a few ingredients, and you won’t have to worry about your chicken being dry either. I took a slightly unconventional route by boiling the chicken before baking it because I found it helps to soften it.
Parmesan Crusted Stuffed Chicken Breast
Five large chicken breasts
1 cup half and half
1/2 cup sundried tomatoes (fresh tomatoes are good if you don’t have sundried)
1/2 cup roughly chopped spinach
2 tablespoons red pepper flakes
2 tablespoons garlic and pepper seasoning
1/2 cup parmesan cheese
Marinate the chicken breasts in the garlic and pepper seasoning, then leave in the fridge overnight.
Take chicken breasts out of the fridge and boil in a pot of water for 30 minutes. Allow the chicken breasts to cool completely before proceeding.
With a large sharp knife, carefully cut the chicken breasts like hot dog buns. Don't cut all the way through.
Open the chicken breasts up where you cut them and layer the tomatoes and spinach. It's okay if you can't fit all of it in, you can just leave some out. Just squish in as much as you can. Stick a couple of toothpicks in near the opening to keep it all together.
Place chicken breasts in a casserole dish and cover in the half and half and olive oil. This will keep it moist while it bakes. Top with red pepper flakes and parmesan cheese. You can put the pan in the oven at about 375ºF. Allow the chicken to bake for another 30 minutes. Serve warm and enjoy!
This is a great soup to have in your everyday arsenal. It’s sweet, purely flavored, and can be made in a flash. The recipe came from Food 52. I think it's the perfect thing to serve the week after Thanksgiving, when you still crave the flavors but need a break from the heft.Read More
Looking for the best vegetarian lasagna recipe? You’re in the right place. This Butternut Squash and Spinach lasagna will become one of your favorites! Perfect as a veggie main dish for every day. A healthier version of lasagna, it’s also, a great holiday recipe for Thanksgiving or Christmas!Read More