There are some dinners that feel like they instantly wake up the table, and these pineapple barbecue pork chops with colada slaw are exactly that kind of meal. They are sweet, smoky, tangy, juicy, and just a little tropical without feeling like a theme-night dinner. This recipe is perfect for busy weeknights because it uses familiar ingredients, cooks quickly, and still feels special enough for casual hosting. The creamy colada slaw, made with crisp cabbage, coconut chips and buttery macadamia nuts, balances the sticky pineapple barbecue glaze so every bite feels fresh instead of heavy.

What Is a Pineapple?

A pineapple is a tropical fruit with a golden, juicy center, a spiky rind.  The flavor lands somewhere between candy-sweet and bright citrusy tart. Technically, it is a multiple fruit, meaning all those little sections on the outside form together into one big fruit. In the kitchen, pineapple is one of my favorite ingredients for savory recipes.  It brings natural sweetness, acidity, and a little sunshine to simple proteins like pork chops.

Pineapples are native to South America, with many food history sources tracing their roots to the region around southern Brazil and Paraguay. Long before pineapples became a symbol of tropical vacations and canned pantry staples, Indigenous communities cultivated and shared them throughout parts of South America and the Caribbean. That history is part of why pineapple shows up in so many sweet-and-savory recipes today.  Pineapples traveled to many countries where they adapted it into their cuisine.  That is how it became a fruit people loved using in both everyday meals and celebratory dishes.

Other Popular Pork and Pineapple Combinations

It is hard to point to one exact person who first paired pork and pineapple, because cooks in many cultures have mixed fruit with savory meats for centuries. Pork has always loved sweetness, whether from apples, figs, brown sugar, or tropical fruit. The more recognizable pork-and-pineapple combination became especially popular as pineapple became widely available through trade, canning, and pineapple production in places like Hawaii. From glazed ham to pineapple pork tenderloin, the pairing stuck because it simply works.

But, if you already like pineapple with pork, you have probably met this flavor combination in a few different ways. Pineapple glazed ham is a holiday staple in some homes.  There’s a slow cooker pineapple pork loin recipe and Hawaiian-style pork skewers.  Going the Asian route, sweet and sour pork and Thai red or yellow curry all have pineapple in there. 

The most famous Latin recipe with pineapple that I know of is tacos al pastor where meat is slow roasted with pineapple on top so the juices marinated the meat.  There’s also pineapple pico de gallo and pina loca or “crazy pineapple” where the pineapple is hollowed out and stuffed.  It’s filled with cucumber, peanuts, tamarind candy just to name a few ingredients.  These pineapple barbecue pork chops fit right into that family, but they feel a little faster and more weeknight-friendly than holiday ham or long-cooked roast.

Break the Cycle of Repetitive Dinners

When dinner starts feeling like the same rotation of chicken, pasta, tacos, and takeout, pineapple barbecue chops are a simple way to make pork chops feel exciting again. The pineapple barbecue sauce adds brightness while the pork chops cook quickly enough that the whole meal still feels realistic after a long day. It is the kind of easy pork chop recipe that tastes like you planned ahead, even if you pulled it together from the fridge and pantry.

The trick with pineapple barbecue pork chops is balance. Pineapple gives the barbecue sauce its sweet-tangy backbone.  The sauce has a bit of heat from a habanero pepper, but feel free to use a jalapeno or roasted red pepper if you don’t like any heat.  There’s a dash of liquid smoke along with some Worcestershire sauce for that umami flavor.  The secret ingredients are some Caribbean style spices like cinnamon and allspice which add a sweetness to the sauce.  Finally, there’s traditional ketchup, brown sugar, and vinegar to round out this pineapple barbecue sauce for these chops.  The colada slaw is what keeps the plate from feeling heavy. Each forkful gives you a little sticky glaze, a little crunch, and a little creamy tropical freshness.

What Are Coconut Chips?

Coconut has been used for generations in tropical and coastal cuisines, especially in regions where coconut palms grow naturally. In this colada slaw, coconut chips give a little nod to piña colada flavors without making the slaw sweet or dessert-like. Coconut chips are thin, wide flakes shaved from coconut meat and often dried or lightly toasted until crisp. They are different from finely shredded coconut because they give you bigger crunch, more texture, and a nuttier flavor when toasted.  They’re great added to powdered sugar and almond meal in German chocolate cake macaron.  But I enjoy nibbling on them as a light snack or dessert after lunch.

The Secret to Good Slaw Recipe

The secret to a good colada slaw, or any slaw for that matter, is keeping it creamy, but not soggy. Start with crisp cabbage, add a little crushed pineapple for juicy sweetness.  Next, fold in toasted coconut chips and macadamia nuts for crunch.  Finally, keep the dressing easy with some pineapple juice, vinegar, sugar, and mayonnaise.  I like to add the coconut chips and macadamia nuts right before serving so they stay crisp against the cool cabbage.

Smart Prep Shortcuts for Busy Families and Casual Hosting

This recipe is friendly to shortcuts.  That is one reason I keep coming back to it. Use bagged coleslaw mix if you do not want to shred cabbage.  Or you can opt for the broccoli slaw mix for added crunch.  I always canned pineapple and I buy the crushed pineapple in juice so I can drain the pineapple and use the juice for the sauce and the slaw. 

If you don’t want to make the barbecue sauce from scratch, you can use your favorite bottled barbecue sauce and add in some crushed pineapple, spices, and habanero. Trager makes a nice Sweet & Heat sauce or skip making pineapple barbecue sauce all together and just get some of this Grace Caribbean pineapple barbecue sauce. Another time saving tip is to mix the dressing earlier in the day and toss it with the cabbage to let it lightly marinate.  Toss in the coconut chips and macadamia nuts just before serving to maintain their crunch.

The key to keeping this meal approachable are the simple ingredients that are probably in your pantry.  Minus the coconut chips and macadamia nuts, but even Walmart has those on their shelves.  So, you do not need a specialty grocery run to make these barbecue pork chops and colada slaw. Pork chops, canned crushed pineapple, cabbage mix, mayo, vinegar, sugar, and coconut chips are all easy to find in most stores. We didn’t serve our chops with anything but the slaw, but you can easily serve this meal up with some creamy coconut rice made with coconut milk and water for added richness.  Or try some roasted sweet potatoes to play off the sweetness of the sauce and slaw.  Or simply grilled corn for a meal that feels complete without extra effort.

Easy Ways to Serve, Customize, and Reinvent Leftovers for a Second Win

These pineapple barbecue pork chops are easy to customize depending on what your family likes. Sub the habanero with jalapeño in the slaw for less heat.  Try grilling some fresh pineapple rings alongside the pork chops for a more cookout-style plate. Leftover pork can be sliced into sandwiches, tucked into tacos, served over rice bowls, or chopped into a salad with extra colada slaw on top. That second-day version might be one of my favorite parts, because the sweet, smoky pork and crisp coconut slaw still taste bright and satisfying.

Once the pineapple barbecue sauce hits the grilled pork chops, it turns glossy, smoky, and just a little sticky in the best way. The crushed pineapple melts into the sauce and gives it that sweet-tangy body, while the habanero adds a warm kick that lingers without taking over the whole plate. Caribbean spices bring in a cozy background note while the liquid smoke makes the chops taste like they spent extra time over the fire.  Finally, the Worcestershire sauce gives the glaze that savory depth that keeps every bite from tasting too sweet.

Paired with the colada slaw, the whole meal has that sweet, smoky, creamy, crunchy balance I love in a summer-style dinner. The mayo keeps the slaw cool and rich, the crushed pineapple makes it juicy and bright, and the coconut chips and macadamia nuts add a buttery crunch that plays so well against the tender pork chops. It is tropical without being overly sweet, bold without being fussy, and exactly the kind of grilled pork chop recipe that makes dinner feel fun again.

Pineapple Barbeque Chops with Colada Slaw

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Pineapple Barbeque Chops with Colada Slaw is sweet and spicy with a delicious kick of Caribbean flavors and tropical macadamia nuts and coconut chips. It's an amazing dinner you'll love.

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Ingredients

For the barbeque sauce:

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• 1 cup pineapple
• 1 habanero, seeded and chopped
• 1 tablespoon Worcestershire sauce
• 1 teaspoon liquid smoke
• 1/2 cup ketchup
• 1/2 cup pineapple juice
• 1/2 teaspoon ground cinnamon
• 1/3 cup brown sugar
• 1/3 cup cider vinegar
• 1/4 teaspoon ground allspice
• 2 teaspoon garlic powder
• 2 teaspoons onion powder
• pinch ground cloves
• pinch red pepper flakes

For the colada slaw:

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• 4 cups shredded cabbage
• 1 cup crushed pineapple
• 1/4 cup coconut chips
• 1/4 cup roughly chopped macadamia nuts
• 1/4 cup pinapple juice
• 1/4 cup vinegar
• 1/4 cup sugar
• 1 cup mayonnaise

Remaining ingredients:

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• 1 pound lean pork chops

Instructions

For the barbeque sauce:

1. Place the ingredients for the barbeque sauce (pineapple through red pepper flakes) in the bowl of a food processor or a blender. Process until smooth. Pour into a saucepan and simmer until slightly thickened.

For the colada slaw:

1. Combine the cabbage with the crushed pineapple, coconut chips, and macadamia nuts in a mixing bowl.
2. Combine the pineapple juice, vinegar, sugar, and mayonnaise in a small mixing bowl. Pour the slaw over the cabbage mixture and stir well to combine. Refrigerate until ready to serve.

For the pork chop:

1. Heat your grill to medium-high heat. Grill the pork chops 3 to 5 minutes depending on the thickeness of your chop. Rotate 45 degrees, baste with sauce, and grill an additional 3 to 5 minutes. Flip the chops over and repeat these two steps until the pork chops reach your desired temperature. For moist chops, I remove mine at about 145 and allow them to rest 5 minutes before serving with the slaw.

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The post Pineapple Barbeque Chops with Colada Slaw appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

These mustard barbecue chops are juicy, smoky, tangy, and just sweet enough. They are a standout grilled pork chop recipe for Father’s Day, summer cookouts, and easy weeknight dinners. A mustard-based barbecue sauce clings beautifully to the pork. It creates a glossy, caramelized crust on the grill while keeping every bite bold and balanced.  Serve these up with some creamy broccoli slaw and southern fried Mexican corn salad to make Dad feel special!

Celebrating Father’s Day with Grilled Pork Chops

Father’s Day is the perfect excuse to fire up the grill. It’s also the perfect time to serve something hearty, flavorful, and easy to enjoy outdoors. Grilled pork chops feel special without being fussy.  This mustard barbecue version brings together smoky char, savory pork, and a tangy-sweet sauce. It’s a flavor that belongs at backyard barbecue celebrations.

Selecting the Best Pork Chops

For the juiciest grilled barbecue pork chops, choose chops that are at least 1 inch thick. Bone-in pork chops often stay especially moist and flavorful on the grill.  But on the other hand, thick-cut boneless chops also work.  Look for chops with a little marbling and avoid very thin cuts, which can dry out before the sauce has time to glaze.

Boneless chops can go from juicy to dry pretty quickly.  To prevent this you just need to watch the temperature closely, so you don’t overcook them.  I aim for 135 F to 140 F and then let them rest.  The carry-over cooking should bring the internal temperature to 145 F which is perfectly moist and juicy.  Make sure to check it with an instant read meat thermometer for accuracy.

Homemade Barbecue Sauce vs. Store-Bought Barbecue Sauce

Homemade mustard barbecue sauce gives you the most control over sweetness, tang, heat, and smoke. You can make it brighter with vinegar, deeper with molasses or brown sugar, or spicier with cayenne and hot sauce. Store-bought barbecue sauce is convenient, but it can be overly sweet or thick for grilling pork chops.  Mixing in some mustard, vinegar, and a splash of water can help loosen and balance it.  Or you can skip the bottle and make your barbecue sauce from scratch.  It’s budget-friendly and completely customizable.

Why Mustard Creates the Perfect Base for Barbecue Flavor

Mustard is a natural partner for pork because it adds tang, gentle heat, and a savory sharpness that cuts through the richness of the meat. In a barbecue sauce, mustard also helps the glaze cling to the chops, giving the sugar, spices, and smoke a flavorful base to build on.

The best mustard barbecue chops are all about balance. The honey brings sweetness and the molasses brings depth.  Both help the sauce caramelize on the grilled pork.  The smoked paprika adds backyard barbecue depth.  The Worcestershire sauce brings an umami flavor to the sauce.  And finally, the apple cider vinegar keeps the glaze bright instead of heavy. Together, all these elements make pork chops taste juicy, smoky, tangy, and satisfying.

Ingredients to Make Mustard Barbecue Chops

• 3/4 cup mustard
• 1/4 cup local honey
• 1/4 cup molasses
• 1/4 cup cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 pound of lean pork chops, trimmed of excess fat

How to Adjust the Flavor Profile Without Throwing Off the Balance

When adjusting mustard barbecue sauce, change one element at a time. Add more brown sugar or honey for sweetness, more vinegar for tang, more smoked paprika for barbecue flavor, or cayenne for heat. If the sauce becomes too sharp, add a little sweetness. If it becomes too sweet, add vinegar or mustard. The goal is a sauce that tastes bold on its own but still lets the pork shine.

Selecting the Perfect Mustard for Your Sauce

When crafting a homemade barbecue sauce, combining distinct mustard types and infused flavor variations allows you to precisely engineer your sauce’s profile. Yellow mustard serves as the ultimate smooth, tangy anchor for traditional South Carolina gold sauces.  Classic Dijon mustard introduces a sophisticated, wine-infused sharpness that effortlessly emulsifies your liquid ingredients.  For a rustic, texturized sauce that pairs perfectly with smoked pork or brisket, incorporating a scoop of whole grain mustard or spicy brown deli mustard provides a hearty crunch and a robust, earthy spice that cuts right through rich meats.

To elevate this barbecue sauce recipe, you can try incorporating specialized flavor variations.  Honey mustard injects a smooth, built-in sweetness that beautifully complements smoky molasses, while sweet-hot mustard delivers a complex, layered punch of sugar and immediate heat. For a more rugged texture and deep, complex notes try folding in an aromatic horseradish-infused mustard.  It adds a pungent, nose-tingling kick that cuts beautifully through rich, fatty meats.

Steps for Perfectly Grilled Barbecued Pork Chops

Whisk together the mustard, brown sugar or honey, apple cider vinegar, Worcestershire sauce, tomato paste or ketchup, smoked paprika, garlic powder, and cayenne.  Next, marinate the pork chops in some of the mustard barbecue sauce for about 30 minutes.  Then pat the pork chops dry and sprinkle them with salt, and pepper.

Preheat the grill for medium-high heat and set up a cooler side for indirect cooking.  Grill the pork chops over direct heat for 3 to 4 minutes per side, until grill marks form.  Baste with the sauce as you turn the chops over.  Then move the chops to indirect heat to continue cooking until the pork chops reach 145°F in the thickest part.

A great barbecue crust comes from timing the glaze correctly. Sear the pork chops first, then brush on the mustard barbecue sauce during the last few minutes of grilling so the sugars can bubble, thicken, and turn glossy without burning. This creates that sticky, lacquered finish that makes grilled pork chops feel cookout-worthy.

Make sure to rest the pork chops for at least 5 minutes before serving. This allos the juices redistribute.  This allows the chops to come to the perfect internal temperature and allows them to be moist and perfectly juicy inside.

Serving Mustard Barbecue Chops for Cookouts, Weeknights, and Father’s Day

Serve mustard barbecue chops with classic cookout sides like apple slaw, baked beans, potato salad, grilled corn, or macaroni and cheese. For weeknights, pair them with a simple green salad, Parmesan noodles, or steamed vegetables. For Father’s Day, set them out on a big platter with extra mustard barbecue sauce. Serve with plenty of napkins for a meal that feels festive, relaxed, and full of smoky summer flavor.

Yield: 4 servings

Mustard Barbecue Chops

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Savor the unique taste of mustard barbecue chops where zesty meets savory. Each piece brings a punch of flavor to your table.

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Ingredients

• 3/4 cup mustard
• 1/4 cup local honey
• 1/4 cup molasses
• 1/4 cup cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 pound lean pork chops, trimmed of excess fat

Instructions

1. Combine first nine ingredients (mustard through paprika) in a small mixing bowl.
2. Place the pork chops in a shallow dish and pour 2/3 of the sauce over the chops, turning to coat. Allow to marinate 30 minutes.
3. Preheat grill to medium-high. Place the chops on the grill and baste with the remaining sauce. Cook for 2 to 3 minutes then rotate them 45 degrees and cook an additional 2 to 3 minutes depending on thickness. Turn the chops over, baste, and repeat the previous step until the pork reaches 165 in the center.
4. Remove from the grill, cover, and allow to rest 5 to 10 minutes or until they reach an internal temperature of 168 to 170, or your desired degree of doneness.
5. Serve with baked beans and corn.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 404Total Fat 15gSaturated Fat 4gUnsaturated Fat 11gCholesterol 94mgSodium 740mgCarbohydrates 37gFiber 5gSugar 26gProtein 33g

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The post Mustard Barbecue Chops appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

If you’re looking to spice up your weeknight dinners, pork and carrot peanut noodles are here to make meal time exciting. This Asian fusion dish is the perfect home cooking hack—quick to prepare, full of flavor, and guaranteed to satisfy everyone at the table. Whether you’re a noodle lover, a peanut butter enthusiast, or just after a dinner that breaks the weekday routine, this recipe is for you.

Types of Carrots: Varieties and Flavor Differences

Crunchy carrots aren’t just about flavor, they’re key for texture too. When sliced thin or julienned, carrots add a satisfying bite to your noodles, making the dish feel hearty and fresh.  Carrots come in more than just the classic orange. You’ll find purple, yellow, red, and even white carrots at some markets. The color isn’t just for show.  Each variety brings its own subtle twist to the dish.

Orange carrots are sweet and earthy, purple carrots can taste slightly peppery, yellow carrots are mild and less sweet, while red carrots have a hint of spice. No matter their color, all carrots add a wonderful crunch that’s perfect for noodle dishes. Their crisp texture stands up well to stir-frying, keeping every bite interesting.

Peanut Butter in Asian Cuisine

Peanut butter has been a kitchen staple for generations. It was first popularized in the United States in the late 1800s and quickly became a favorite for its creamy texture and rich taste.  Peanut butter–style flavors entered Asian cuisine through global trade rather than American influence. Peanuts, native to South America, were introduced to Asia between the 16th and 18th centuries.  They quickly took root as a hardy, nutritious crop.

Many Asian cuisines already used ground seeds and legumes.  This made it easy for cooks to adapt peanuts into their cuisine by roasting and grinding them into pastes and sauces.  Over time, these peanut pastes became essential to dishes like satay and noodle sauces. 

Choosing the Right Peanut Butter for this Recipe

For this recipe, choosing the right peanut butter is important. Creamy peanut butter blends easily into sauces, creating that signature silky finish. Look for one that’s smooth, without added sugar or strong flavorings like a natural peanut butter.  It contains just peanuts and sometimes a bit of salt but no added oils or sugars. It tends to be runnier and needs stirring, but has a deep, roasted taste.

You can use traditional peanut butter, but they often include stabilizers and sweeteners.  These added ingredients make it thicker and sweeter. For a savory sauce, natural peanut butter is a great choice.  However, if you prefer a touch of sweetness, go for traditional. Either works well in this recipe so use what you have on hand.

The peanut sauce is the heart of this dish. It brings everything together with a creamy, nutty richness that coats every noodle. Combining the peanut butter with chicken broth thins out the peanut butter making a delicious sauce.  Then adding ingredients like soy sauce, sesame seed oil, and fish sauce bring the umami flavors.  Finally, fresh ginger, garlic and lime juice brightens the sauce and balances out the peanut butter.  For a little kick, add a little sriracha or sambal.

Finding the Perfect Noodles

You can use almost any noodle for this recipe. Wide rice noodles, lo mein, ramen, or even spaghetti work well. Rice noodles make the dish gluten-free and soak up sauce beautifully.  Wheat noodles give a chewy bite. Ramen noodles make this recipe from fridge to table even faster.  Use whatever you have on hand.  This recipe is all about convenience and flavor.

I made Chinese noodles which I had never cooked before.  I overcooked them.  When I tasted them, they were still quite al dente.  Then all of a sudden, a few minutes later they’re mush.  They still held their shape, but they were so obviously overcooked!  So much so that, well, um, they wouldn’t drain right.  They formed a gelatinous mass in the bottom of the strainer.  I had to keep shaking it back and forth to get all the standing water to drain off the noodles.  You see?  They’re not all perfect meals and not all recipes come out perfectly.

Ingredients to Make Pork and Carrot Peanut Noodles

• 1 pound lean pork
• 2 tablespoons canola oil, divided
• 2 cups shredded carrots
• 2 cups thinly sliced onion
• 2 cups thinly sliced bell peppers
• 1 cup thinly sliced green onions
• 8 ounces rice noodles
• 1 cup low fat chicken broth
• 2/3 cup peanut butter
• 2 tablespoons reduced sodium tamari soy sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon fresh grated ginger
• 2 teaspoons rice vinegar
• 1 teaspoon fish sauce
• 1/2 teaspoon sesame seed oil
• Chopped peanuts and cilantro, for garnish (optional)

Easy Steps to Prepare This Mouthwatering Dish

1. Start a pot of water to cook noodles while you prepare the ingredients. When the water comes to a boil add the noodles and cook according to the package instructions. 
2. Trim the pork of any additional fat and cut into thin slices. Heat a wok or a large skillet over high heat. Add 1 tablespoon of canola oil and swirl to coat. Fry the pork until browned on all sides. Place the pork in a large bowl and keep warm.
3. Return the pan to the heat and swirl the pan with the remaining oil. Add the onions, peppers, and carrots. Stir fry 5 to 7 minutes or until the onions begin to soften. Add half of the green onions and continue to stir-fry for 2 more minutes.
4. Combine the broth and next seven ingredients (peanut butter through sesame oil) in a small mixing bowl with a whisk. Set aside. Return the pork and its juices to the pan cook for 2 minutes. Pour the peanut sauce mixture over the pork and bring it to a boil. Simmer for 2 to 3 minutes, or until the sauce is heated and thickened slightly.
5. When the noodles are cooked drain and add them to the pan. Stir everything together and cook for 1 to 2 minutes then turn off the heat and let the ingredients meld together for 5 minutes before serving.  Garnish with the remaining green onions and serve with lime wedges and spring rolls or lumpia.

What does this easy peanut noodle recipe taste like?

My initial thought was there was too much sauce, but it thickened just like I had hoped and coated the ingredients perfectly.  A little sprinkle of some lime juice over top at the end will really heighten the meal and make it more of a Thai inspired meal.  You could even toss in some Thai basil, or regular basil, and make it even MORE Thai styled.

Now ask me how they tasted?  DELICIOUS!  The peanut butter was the perfect amount and the bit of kick with the pinch of crushed red pepper and the tamari soy really set off the sweet in the peanut butter.  The crunch of the vegetables helped with the mush of the noodles.  So, again, don’t overcook your noodles.

Spicy pork and carrot peanut noodles are the weeknight flavor boost you’ve been craving. With crisp carrots, creamy peanut sauce, and the noodle of your choice, it’s a dish that’s easy, quick, and always satisfying. It’s a recipe you can easily make with whatever veggies and noodles you have on hand.  And whatever meat, for that matter.  Chicken, pork, beef, or even shrimp!  It’s a versatile recipe that your family will love.

Yield: 6 servings

Spicy Pork and Carrot Peanut Noodles

Cook Time: 20 minutes

Total Time: 20 minutes

Weeknight dinners just got a burst of flavor with spicy pork and carrot peanut noodles. It's all about simple meals that make every bite exciting. #spicyeats #asianfusion #noodlenight #peanutlovers #homecookinghacks

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Ingredients

• 1 pound lean pork
• 2 tablespoons canola oil, divided
• 2 cups thinly sliced onion
• 2 cups thinly sliced bell peppers
• 1 cup thinly sliced green onions
• 2 cups shredded carrots
• 8 ounces Asian noodles
• 1 cup low fat chicken broth
• 2/3 cup peanut butter
• 2 tablespoons tamari soy sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon fresh ginger, grated
• 2 teaspoons rice vinegar
• 1 teaspoon fish sauce
• 1/2 teaspoon sesame seed oil

Instructions

1. Start a pot of water to cook noodles while you prepare the ingredients. When the water comes to a boil add the noodles and cook according to the package instructions.
2. Trim the pork of any additional fat and cut into thin slices. Heat a wok or a large skillet over high heat. Add 1 tablespoon of canola oil and swirl to coat. Fry the pork until browned on all sides. Place the pork in a large bowl and keep warm.
3. Return the pan to the heat and swirl the pan with the remaining oil. Add the onions, peppers, and carrots. Stir fry 5 to 7 minutes or until the onions begin to soften. Add half of the green onions and continue to stir-fry for 2 more minutes.
4. Combine the broth and next seven ingredients (peanut butter through sesame oil) in a small mixing bowl with a whisk. Set aside. Return the pork and its juices to the pan cook for 2 minutes. Pour the peanut sauce mixture over the pork and bring it to a boil. Simmer for 2 to 3 minutes, or until the sauce is heated and thickened slightly.
5. When the noodles are cooked drain and add them to the pan. Stir everything together and cook for 1 to 2 minutes then turn off the heat and let the ingredients meld together for 5 minutes before serving. Garnish with the remaining green onions and serve with lime wedges and spring rolls or lumpia.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 562Total Fat 30gSaturated Fat 7gUnsaturated Fat 23gCholesterol 68mgSodium 730mgCarbohydrates 45gFiber 8gSugar 14gProtein 32g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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 I am celebrating Pi Day with this deep dish pizza pie! The term “pizza pie” originated in the United States, where early Italian immigrants referred to pizza as a “pie” because of its round shape and the way it is sliced into triangular pieces like a fruit pie. This comparison made the unfamiliar dish more relatable to Americans, and the term “pizza pie” became a popular way to describe this beloved food.

Deep dish Hawaiian sourdough pizza is an inventive fusion that brings together bold flavors and textures. It has a thick, tangy sourdough crust which is perfect for the sweet and savory pairing of pineapple and ham. It’s a delicious twist on the classic Hawaiian style, perfect for those looking to elevate their pizza experience. 

The Origins of Pineapple on Pizza

Pineapple first made its way onto pizza back in the 1960s.  Sam Panopoulos, a Canadian restaurateur, wanted to experiment with sweet and savory flavors. Inspired by the sweet and savory combinations in Asian cuisine, the result was the Hawaiian pizza! 

This pizza is famous (or infamous) for its blend of ham and pineapple. Ironically, it has nothing to do with Hawaiian.  It was named after the pineapple brand used in the original creation.  Since then, pineapple has sparked strong opinions and passionate debates among pizza fans everywhere.

The Argument for and against Pineapple on Pizza

Supporters of pineapple on pizza often praise the way the fruit’s sweetness balances salty and savory ingredients, like ham or bacon. It brings a refreshing burst that’s especially appealing for pizza lovers. Surprisingly, Hawaiian pizza remains one of the most popular choices on menus.  This means that even though there’s a debate om both sides, many pizza lovers truly enjoy this flavor combination.

On the flip side, pizza purists argue that fruit has no place on a classic pie. Especially pineapple!  Critics say the texture and sweetness disrupt the traditional savory harmony of pizza.  Some even see it as a cultural affront to Italian culinary heritage. For these traditionalists fruit – especially pineapple – just doesn’t fit the pizza mold.

The Deep-Dish Hawaiian Sourdough Twist

Imagine taking this controversial Hawaiian pizza and giving it a bold makeover.  Enter the tangy sourdough crust! This twist amps up the flavor and texture of this pizza.  Imagine juicy pineapple with smoky ham on top of a hearty crust that’s crisp on the outside and tender on the inside. The sourdough adds a hint of tang that complements the sweet and salty toppings perfectly.  The sourdough crust ensures that each bite is a unique experience.

Making Sourdough Crust with Fed vs Unfed (Discard) Starter

Should you use fed starter or discard? Both options make fantastic pizza.  It just depends on how much sourdough flavor you want in your crust.  And how much time you have to commit to making homemade sourdough pizza dough.

Fed starter leads to a lighter, airier crust and a stronger sourdough flavor.  It’s worth the time to allow the dough to rise naturally which enhances the richness of the sourdough flavor.  Depending on your starter this could take a while.  But it’s great if you want to prep ahead of time.  After the initial rise, you can pop it into the fridge to develop more sourdough flavor to bake later in the week.

If you’re using discard (or unfed starter), the crust will be denser but still delicious.  It will have a milder sourdough tang.  This type of dough also uses commercial yeast to help it rise.  This shortens the time it takes for the dough to rise and be ready to use.  If you’re short on time this is the option for you!

Best Pans for Deep Dish Pizza

Choosing the right pan makes all the difference. Classic deep-dish pans are round and have high sides.  This makes them perfect for holding lots of toppings and cheese. Cast iron pans are great for heat retention and crisp edges.  Nonstick pans offer easy release and cleanup. For me, a well-seasoned cast iron skillet is often the top pick.  Now, if you want to go the Detroit style route, a nice rectangular baking pan works perfectly.  I have a carbon steel pan I love and makes the crispiest crust.

Ingredients for making this Hawaiian Deep Dish Pizza

For the pizza dough – unfed sourdough starter (discard), all-purpose flour, whole wheat flour, water, instant yeast, vital what gluten, salt, pizza seasoning

For the pizza – crushed tomatoes (or pizza sauce), mozzarella cheese, diced ham, pineapple chunks in juice, red onion, Italian four cheese blend  

Make the Sourdough Pizza Crust

For sourdough discard:

Place the sourdough starter with the flours, water, instant yeast, vital wheat gluten, salt, and pizza seasoning in the bowl of a stand mixer fitted with the dough hook. Mix to combine. Knead 7 minutes at a medium speed. Place the dough in a bowl coated with cooking spray and toss to coat. Cover with a linen towel and allow it to rise 3 to 4 hours.  You can also put it in the fridge to cook the next day.

For fed starter:

Combine the starter with warm tap water and stir until the starter is mostly combined.  Add the flours and use your hands or a dough whisk to form a shaggy dough.  Let the dough rest for 30 minutes (autolyse).  Sprinkle the dough with salt and pizza seasoning.  The vital wheat gluten is optional but helps the protein content of the bread. 

Perform a stretch and fold.  Grab the dough and lift it up stretching the dough. Fold it over, and press it into the center of the dough.  Turn the bowl a quarter turn and repeat until you have turned the dough all the way around.  Repeat this process every 30 minutes until you’ve completed 4.  Allow the dough to rise until it doubles.  At this point you can divide the dough and prepare it for baking or put it in the fridge for more fermentation and a richer sourdough flavor.

Bake the Pizza

Preheat the oven to 400 F.  Divide the dough in half. Roll or toss until the pizza crust is 12 inches around. Allow to rest 30 minutes to give the gluten time to rest and not be too tough. 

Spread the dough into a cast iron pan or another skillet or baking pan. Spoon the crushed tomatoes around the pizza dough. Top with 1/2 cup of mozzarella cheese, ham, pineapple chunks, and onion. Sprinkle the four-cheese blend on top. Bake at 400 F for 15 to 18 minutes or until the cheese is bubbly and the crust is golden brown.

Trying Pineapple on Deep Dish Pizza

So, what happens when you actually taste a deep-dish Hawaiian sourdough pizza? The first bite is a surprise.  There’s the tang of the crust highlighting the sweetness of the pineapple.  Finally, the gooey cheese blends all these flavors together. Even skeptics might find themselves reaching for a second slice, as the combination is both comforting and scrumptious.

Final Verdict: To Pineapple or Not to Pineapple?

Pineapple on pizza isn’t just a fad.  It’s a flavor adventure. Whether you’re a staunch traditionalist or an adventurous eater, a deep-dish Hawaiian sourdough pizza deserves a try. This pizza offers a complex medley of flavors in every bite. The crust has a tangy, slightly chewy texture that pairs beautifully with the sweet juiciness of the pineapple. The salty ham and savory cheese pull everything together, creating a rich and balanced taste profile. Each mouthful delivers a delightful contrast between sweet and savory, finished with a hint of herby seasoning from the dough.

Yield: 6

Deep Dish Hawaiian Sourdough Pizza

Prep Time: 4 hours 30 minutes

Cook Time: 18 minutes

Total Time: 4 hours 48 minutes

Looking for a unique twist on a classic pizza? Deep Dish Hawaiian Sourdough Pizza gives you all the flavor and texture you crave, without the boring crust. Packed with onions, pineapple, and ham it’s a family fave.

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Ingredients

• 1 cup unfed sourdough starter (see notes)
• 2 cups unbleached, all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup hot, tap water
• 1/2 teaspoon active instant yeast
• 1/2 teaspoon vital wheat gluten
• 1/2 teaspoon salt
• 1 teaspoon Pizza seasoning
• 1/2 cup crushed tomatoes
• 1/2 cup fat free mozzarella cheese
• 8 ounces lean ham, diced
• 1/2 cup pineapple chunks in juice, drained
• 1/2 cup red onion, thinly sliced
• 1/2 cup Italian four cheese blend

Instructions

1. Place the first 8 ingredients (sourdough starter through Pizza seasoning) in the mixing bowl of a stand mixer fitted with the dough hook. Mix to combine. Knead 7 minutes on medium speed. Place the dough in a bowl coated with cooking spray and toss to coat. Cover with a linen towel and allow to rise 3 to 4 hours or overnight in the refrigerator until doubled in size.
2. Preheat oven to 400.
3. Divide the dough in half. Roll or toss until the pizza crust is 12 inches around. Allow to rest 30 minutes.
4. Spread the dough into an electric skillet, cast iron pan, or another baking pan. Spoon the crushed tomatoes around the pizza dough. Top with 1/2 cup of mozzarella cheese, ham, pineapple chunks, and onion. Sprinkle the four-cheese blend on top and bake at 400 for 15 to 18 minutes or until the cheese is bubbly and the crust is golden brown.
5. Cut into 6 slices and serve.

Notes

Combine the starter with warm tap water and stir until the starter is mostly combined. Add the flours and use your hands or a dough whisk to form a shaggy dough. Let the dough rest for 30 minutes (autolyse). Sprinkle the dough with salt and pizza seasoning. The vital wheat gluten is optional but helps the protein content of the bread. Perform a stretch and fold. Grab the dough, lift and stretch the dough, fold it over, and press it into the center of the dough. Turn the bowl a quarter turn and repeat until you have turned the dough all the way around. Repeat this process every 30 minutes until you've completed 4. Allow the dough to rise until it doubles. At this point you can divide the dough and prepare it for baking or put it in the fridge for more fermentation and a richer sourdough flavor.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 672Total Fat 10gSaturated Fat 4gUnsaturated Fat 6gCholesterol 47mgSodium 1364mgCarbohydrates 110gFiber 7gSugar 8gProtein 37g

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The post Controversial Deep Dish Hawaiian Sourdough Pizza appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Are you searching for a show-stopping centerpiece for your next gathering or simply craving a decadent, bacon-filled feast? Look no further! This Bacon Wellington Pork Roast is the ultimate indulgence for bacon lovers.  A crispy, golden blanket of bacon envelops a tender, juicy pork loin with savory fillings, all baked to perfection. It will delight your taste buds and your family!

We have a Costco membership.  Mainly just for gas.  We very RARELY go into the store to purchase anything.  Recently we needed to go in and purchase some Bounce, canned goods, and pasta for mac and cheese with sweet potato.  All of these are just cheaper to buy there.  While we’re there, we always peruse the meat aisle to see what looks good to pick up for some dinners.

Always look for deals at the grocery

Well, on this trip, it was marked down pork roast.  You can’t go wrong with cheap pork roast, in my book at least.  I mean, you can cook those bad boys up any way you want!  You can make a delicious roast like I did.  They slice up easily into chops to fry.  Sometimes we cut them up into cubes kabobs or thinly slice strips for stir-fry.  It’s such a versatile cut, so, it was a no brainer to purchase the slab of pork.

I saw an image on Pinterest.  Without even looking at the recipe or even reading the title of the recipe, I knew what I was going to make with one of these delicious pork roasts.  I was going to cover it an herb and mustard rub and then wrap it all in bacon.  I had bacon that needed to be cooked.  And I couldn’t let that go to waste, now, could I?  I mean, that would be an epic #baconfail.  Besides I think they send you to blogger jail for that.  So, a bacon wellington pork roast went on the menu.

What is Wellington?

Beef Wellington is a classic British dish with origins dating back to the early 19th century. Traditionally, it features a beef tenderloin coated with mushroom duxelles and pâté.  The beef and coating are all wrapped in puff pastry and baked to golden perfection. While its exact origins are debated, the dish is widely believed to be named after Arthur Wellesley, the 1st Duke of Wellington. Over the years, Beef Wellington has become synonymous with celebratory meals and elegant gatherings, cherished for its rich flavors and show-stopping presentation.

In this bacon-lover’s twist, we swap the pastry for a stunning bacon weave and fill it with flavors that complement the succulent pork roast. The result? An unforgettable dish that combines classic technique with irresistible bacon goodness.

Choosing a Good Pork Roast

The foundation of your Bacon Wellington is a quality pork loin roast. Opt for a roast with a nice fat cap for extra flavor and moisture. Aim for a piece that’s evenly shaped, which will help it cook consistently.  Make sure to get one that’s the perfect size for your family.  For us, a 2 pound roast meant plenty for dinner and leftovers for lunch.  Thin slices made great sandwiches, too!

Versatility of a Pork Loin Roast

Pork loin is prized for its tender texture and mild flavor.  This makes it ideal for roasting and wrapping in bold flavors. Its lean profile ensures you get a juicy roast that’s lean and healthy.  It pairs beautifully with herbs, spices, and, of course, bacon. 

A pork loin is perfect for this recipe.  But it also has lots of versatility.  Lately we purchase a roast and make our own thick cut boneless chops.  It’s actually more budget friendly per pound instead of buying precut pork chops.  Then you have the ability to make kabob sized cubes, bite-sized bits for stir-fry, or make freshly ground pork for sausage.

Choosing the Right Bacon for the Wrap

For the bacon wrap, choose slices that are thick enough to hold their shape as they cook. But you don’t want them so thick they overpower the roast. Regular cut bacon works well for creating a woven lattice, which crisps up beautifully and imparts smoky flavor. Avoid overly thin slices. They may burn or fall apart during baking.  There’s also a range of flavors to choose from.  Applewood bacon, hickory, and even sweet brown sugar bacon.  Pick a bacon flavor that your family will enjoy.

Preparing the Bacon Wrap

Lay out the bacon on a clean work surface.  Arrange them side by side to form a blanket of bacon goodness.  If you want to take it to the next level make a lattice. Weave additional strips over and under the base to make a lattice of bacon to wrap your roast in.  Make sure to sprinkle seasonings on your bacon like black pepper, garlic or onion powder, or herbs like thyme and sage.

Create the Savory Filling for this Bacon Wellington Pork Roast

I combined thyme and rosemary with some whole grain mustard in this recipe.  But feel free to get creative with your filling choices.  Classic choices include sautéed mushrooms, garlic, onions, spinach, and fresh herbs. You can add a layer of Dijon mustard for tang or spread a mixture of cream cheese and herbs for richness. Spread your chosen filling evenly over the pork before wrapping.

Assembling and Baking the Roast

Season the pork roast generously with salt and pepper.  Spread half of the filling on the roast.  Place the roast, coated side down, on top of the bacon.  Spread the remaining filling on the rest of the roast. 

Carefully pull the bacon up and over the pork roast one slice at a time starting with the second from the end. Make sure to slightly overlap the end pieces of the bacon for complete coverage. The two end pieces of bacon are brought up around the end of the roast. They wrap around to cover the end of the roast.  They sort of “tie” the whole package together.

Carefully place the roast on a baking sheet topped with a rack. Bake at 350 F for 30 to 50 minutes. The time depends on the thickness of your roast.  Cook the roast until the internal temperature reaches 140 F for medium or 150 F for well done. Allow the roast to rest for 10 to 15 minutes before carefully slicing and serving.  I served this roast with some citrus and honey roasted beets.  Their sweet tart flavor elevated the richness of the roast perfectly.

Why you will love this pork roast recipe

It took all of about 10 minutes or prep work before popping the roast in the oven.  And, since the roast was a small-ish roast, it didn’t take too long to cook.  Two pounds at 20 minutes a pound?  Dinner is on the table in about an hour.  For a sit-down Sunday meal, that’s pretty sweet.  Heck, even for a weeknight meal that’s not too shabby. 

And it’s so worth it to try to swing it any day of the week.  I mean, just look at that roast!!  The juicy pork, the whole grain mustard, the delicious herbs. Not to mention that bacon crust.  You need a napkin, because you’re drooling.  I’m drooling, too, so you’re in good company.  All those flavors come together to make for the most amazing pork roast I’ve ever made.  Well, I mean, aside from the milk braised one I made.  If you haven’t tried that recipe, you really should.  It’s amazing, too.

We couldn’t stop nibbling on this roast as the rest of the meal was finishing up.  The bacon cover keeps the pork roast moist. And the mustard and herb rub flavors the meat.  It has such amazing flavor I just know you’re going to love this recipe.  I’d be willing to bet, you have everything in your kitchen to make this for dinner, too!

Yield: 8

Bacon Wellington Pork Roast

Cook Time: 50 minutes

Total Time: 50 minutes

Experience layers of flavor with our Bacon Wellington Pork Roast, where savory bacon wraps perfectly seasoned pork tenderloin for an unforgettable meal. Indulge in the ultimate comfort food.

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Ingredients

• 2 tablespoons finely chopped thyme
• 1 tablespoon finely chopped rosemary
• 1/4 cup whole grain mustard
• 9 or 10 slices center cut bacon
• 2 pound pork sirloin roast
• salt and pepper to taste

Instructions

1. Preheat oven to 350.
2. Combine the rosemary and thyme with the mustard in a small bowl. Set aside.
3. Carefully lay the bacon out on a clean work surface making sure they are as close together as possible.
4. Sprinkle the top of the roast with salt and pepper before spreading with half of the mustard mixture. Place the roast, top down, on the bacon. Sprinkle with bottom of the roast with salt and pepper before spreading with the remaining mustard mixture.
5. Carefully pull the bacon up and over the back of the pork roast one slice at a time starting with the second from the end. Make sure to slightly overlap the end pieces of the bacon for complete coverage. The two end pieces of bacon are brought up around the end of the roast and wrapped down the sides of the roast to cover the end of the roast. (They will be perpendicular to the other slices of bacon.)
6. Carefully place the roast on a baking sheet topped with a rack. Bake at 350 for 30 to 50 minutes depending on the thickness of your roast; or until the internal temperature reaches 140 for medium or 150 for well done. Allow the roast to rest 10 to 15 minutes before carefully slicing and serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 419Total Fat 23gSaturated Fat 8gUnsaturated Fat 15gCholesterol 132mgSodium 819mgCarbohydrates 3gFiber 2gSugar 0gProtein 47g

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Please leave a comment on the blog or share a photo on Instagram

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The post Bacon Lover’s Dream: Wellington Style Bacon Wrapped Pork Roast appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I’m a total fall fan. I love fall for many reasons.  There’s the crisp aroma of leaves in the air.  Fall has cool days and even cooler nights.  Then there’s the bowls of comfort known as soup.  The only thing I like about summer is the produce.  That’s about it. I can’t stand the heat, the bugs, the tourists. I don’t like summer at all.  

Fall means bowls of comfort full of vegetables and meat.  Soup is so warm, inviting, and easy to make.  Soup like this one can turn the worst day into the best day.  It can make body aches and pains from being sick seem to diminish.  What is it about that soup that has such healing powers for the mind, body, and soul?

This hearty vegetable soup with Tuscan sausage is packed with seven different vegetables.  Yes.  SEVEN!  Let’s name them, shall we?  There are onions, celery, carrots, leeks, zucchini, squash, and spinach.  Seven.  One bowl of this and you’ve eaten your RDA of veg for the day.

The Comfort of Homemade Soup

There’s something magical about a pot of homemade vegetable soup simmering on the stove. The aroma fills the kitchen, promising warmth and comfort.  Every spoonful delivers a rich blend of flavors and textures. For some, a hearty vegetable soup is not just a meal.  It’s an experience.  Then you add savory Tuscan sausage, and you’ve got a dish that’s both satisfying and memorable.

The Benefits of Vegetable Soup

Vegetable soup is a champion when it comes to nutritional value. It’s packed with vitamins, minerals, and fiber.  Vegetable soup is an excellent way to enjoy a variety of vegetables in one comforting bowl. The broth hydrates and soothes your throat, your body, and comforts your soul.

The combination of ingredients can be adapted to suit any season or palate. Whether you’re craving a light lunch or a filling dinner, hearty vegetable soup is both versatile and nourishing. And, of course, it’s a perfect meal for sharing with family and friends.  A comforting bowl of this soup is meant to be savored and enjoyed.  It’s great to for bringing family and friends around the table to spend time together.

Selecting the Best Vegetables

The best vegetable soups feature a mix of root vegetables and seasonal produce.  They both bring depth of flavor and complexity to your soup. First, start with aromatics like onions, carrots, and celery for a flavorful base. Next, add some potatoes, sweet potatoes, or parsnips for heartiness. Finally add colorful veggies like kale or spinach. 

Zucchini, bell peppers, and green beans also bring color, freshness, and crunch. Pick what’s in season or vegetables you enjoy.  Make sure to aim for a balance of flavors and textures that makes each bite interesting.

Picking the Best Sausage

Sausage can elevate a vegetable soup from simple to spectacular. I chose Tuscan sausage because it stands out for its bold, rustic flavors.  The fennel seeds add a sweet, anise-like note. The garlic and black pepper provide warmth and complexity. Some varieties include a whisper of chili flakes for added richness.  But you can easily use a classic Italian sausage, smoked kielbasa, or even chicken sausages. 

I chose sausage because it has a coarse texture that stands out against the vegetables.  As sausage cooks, it releases savory juices that mingle with the vegetables and broth, creating a rich and flavorful soup. This makes every spoonful more satisfying.

Tips for Making Your Own Vegetable Broth

Homemade vegetable broth is the backbone of an outstanding soup. Start by saving vegetable scraps.  All those odds and ends that you don’t eat can be frozen to make broth.  The onion skins, carrot peels, celery ends can all go into a homemade vegetable broth.

To make homemade vegetable broth, simply simmer these scraps with water, a bay leaf, a few peppercorns, and a pinch of salt for about 45 minutes. Add herbs like thyme or parsley for extra aromatics. Strain and use immediately or freeze for later. This simple step infuses your soup with rich, layered flavor and reduces kitchen waste which is a win-win!

This vegetable broth has added flavor.  I’ve heard and read about saving cheese rinds to make broth with.  The cheese rind imparts all the richness and umami flavor of the cheese into the broth.  I had a few rinds in the freezer, but I wanted this to be just Parmesan. 

Did you know you can purchase Parm rinds?  By themselves?  I didn’t either, but I’m so happy that my local grocery store sells them.  I grabbed a half pound of rinds and set out to make the most aromatic and delicious broth for this hearty vegetable soup with Tuscan sausage.

Ingredients for this Hearty Vegetable Soup with Tuscan Sausage

There are a lot of vegetables in this recipe and half of them are from the homemade vegetable stock.  If you want to use canned stock, awesome!  I would suggest putting the Parmesan rinds in the soup as you simmer to get that rich flavor.

Pantry ingredients – canned tomatoes, onion, garlic powder, Italian seasoning, oregano, tomato juice, vegetable broth.

Refrigerator ingredients – carrot tops, celery tops and root, Parmesan cheese rinds, shaved Parmesan cheese, leeks, carrots (I had rainbow carrots), celery, squash, zucchini, Tuscan sausage

Instructions for making this vegetable soup recipe

For the broth, sauté the onion with the carrot and celery tops.  Stir in one teaspoon of garlic powder, Italian seasoning, and oregano.  Sauté for one minute and then stir in the tomato juices and broth.  Finally, add in the Parmesan rinds and bring to a boil.  Reduce the heat and simmer for at least one hour or until the rinds begin to soften.  Strain the broth and keep warm until you’re ready to use it.

For the soup, sauté the onions with the leeks, the carrots, and the celery until they begin to soften.  Stir in the spices and cook until they’re aromatic.  Pour in the homemade vegetable broth and the drained canned tomatoes.  Simmer for 10 minutes. Then add the squash and zucchini.  Finally, using kitchen sheers cut the sausage into the broth and simmer for 20 minutes or until the sausage is cooked through and the squashes are tender. 

Turning This into a Cream Soup

If you’re craving a creamy soup, there are a few easy ways to add luscious texture. For a dairy-based creaminess, stir in a splash of heavy cream or half-and-half near the end of cooking time just before serving. If you want a dairy-free option, remove a few ladles of the soup and blend until smooth, then stir it back into the pot. Try stirring in some hummus or blend some beans to add a creamy texture to the soup.  Each method creates a velvety consistency without overpowering the fresh flavors of your vegetables and sausage.

Tips for Serving and Enjoying

Presentation and accompaniments can turn a simple soup into a feast. Top each bowl with freshly shaved Parmesan cheese. Or try a drizzle of good olive oil or a sprinkle of chopped herbs like parsley or basil. Make sure to serve this soup alongside some crusty bread or garlic toast to dip into the rich broth.  Or serve it with a simple green salad for a complete meal.

Leftovers store well in the fridge for up to three days. Or you can freeze them for up to a month.  The flavors often deepen making this soup even better. For freezing, let the soup cool completely before transferring to containers, leaving room for expansion.

This hearty vegetable soup brings together nutrition, comfort, and vibrant flavors in every bowl.   You’re going to want to eat more than one bowl, that’s for sure.  I did!  The vegetables are delicious, the Tuscan sausage has a slight kick, but the broth makes the soup.  This broth is killer!  You must take the time to make homemade broth.  It’s worth the effort and you get to use scraps from your kitchen!

So, with a few simple tips on selecting ingredients and building a homemade broth you’ll have a soup that warms both body and soul. So gather your favorite vegetables, pick up some Tuscan sausage and Parmesan rinds, and let your kitchen fill with the irresistible aroma of homemade soup.

Yield: 8

Hearty Vegetable Soup & Tuscan Sausage

Cook Time: 1 hour 50 minutes

Total Time: 1 hour 50 minutes

Nothing comforts quite like a bowl of Hearty Vegetable Soup & Tuscan Sausage made with homemade broth. Parmesan rinds melt while simmering, adding depth and a subtle nutty finish. Let this soup be your new favorite.

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Ingredients

For the broth:

Toggle ingredient group

• 56 ounces canned, diced tomatoes
• 1 onion (3 to 4 inches in diameter)
• 2 cups carrot tops
• 1 cup celery tops
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon dried oregano
• 3 cups tomato juice
• 3 cups vegetable broth
• 1/2 pound Parmesan cheese rinds

For the soup:

Toggle ingredient group

• 1 cup chopped onion
• 1 cup sliced leeks
• 2 cups sliced rainbow carrots
• 2 cups sliced celery
• 1 teaspoon garlic powder
• 1 tablespoon Italian seasoning
• 1 teaspoon dried oregano
• 1 1/4 pounds Tuscan sausage (or milk Italian sausage)
• 1 1/2 cups chopped yellow squash
• 1 1/2 cups chopped zucchini
• 1/2 cup shaved Parmesan cheese

Instructions

For the broth:

1. Drain the canned tomatoes and reserving the juice.
2. Quarter the onion and coarsely chop the carrot greens and celery tops.
3. Heat a Dutch oven over medium-high heat. Add the onion, carrot greens, and celery tops. Sauté until they begin to soften. Stir in the teaspoon of garlic powder, Italian seasoning, and oregano. Sauté one more minute.
4. Stir in the vegetable juice, broth, and Parmesan rinds. Bring to a boil and then reduce heat to a simmer. Simmer for one hour or until the Parmesan rinds are softened and are aromatic.
5. Strain the broth and set aside.

For the soup:

1. Heat a Dutch oven over medium-high heat. Add the onion, leeks, carrots, and celery. Sauté until they begin to soften.
2. Stir in the spices and sauté 1 to 2 minutes before adding the tomatoes and vegetable broth. Simmer 5 to 10 minutes before adding the squash and zucchini.
3. Using kitchen sheers, cut the sausage into thin slices. Continue simmering until the squash is softened and the sausage has cooked through, about 20 minutes.
4. Allow the soup to rest 15 minutes before ladling into bowls and topping with the shaved Parmesan cheese. Serve with garlic bread.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 489Total Fat 31gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 14gCholesterol 73mgSodium 1999mgCarbohydrates 33gFiber 9gSugar 16gProtein 23g

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Simply Delicious Soup Recipes

Simply Delicious Soup Recipes

Chicken Soup for the Soul day is November 12. However, we're celebrating all soups today!

Italian Sausage & Orzo Butternut Squash Soup

Sweet Italian sausage and just a bit of orzo pasta transform this seasonal butternut squash soup into a hearty and filling one-pot recipe that’s the ultimate answer to “What’s for Dinner?” on a cold fall or winter’s day.

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Delicious Roasted Fall Harvest Soup Will Warm Your Soul

Fall Harvest Soup combines roasted butternut squash, apples, and onions with cinnamon and other warm spices for a bowl that feels like autumn. Easy to make and ready in about 30 minutes.

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Slow Cooker Lemon Chicken Orzo Soup

This Slow Cooker Lemon Chicken Orzo Soup is one of those meals that feels like a hug in a bowl.

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Soup Beans with Roast Pork

Delicious Soup Beans with Roast Pork combines left over pork with pinto beans and back fat to make a nice brothy soup or main course.

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Savory Tomato Butternut Soup

With two delicious flavors, Tomato Butternut Soup is a healthy and tasty addition to your fall table.

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We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Hearty Vegetable Soup & Tuscan Sausage is Rich and Hearty appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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I know I’ve talked about there being just to the two of us in the house.  And there’s usually just two of us for holiday dinners, too.  Since it’s not easy to find small hams and turkeys, this means there’s leftovers.  If doesn’t help that Dad gave us from his 16 pound for  ham in a roaster.  What is it with the 16 pound meats?  I feel like I’ve said this before….

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And it doesn’t help that when we do celebrate the holidays with family they give us their leftovers, too.  Shortly after I made the turkey and stuffing enchiladas Dad gave us the leftover ham for some holiday.  It made me think, “I should make some ham and cheese empanadas and this amazing noodle casserole.” 

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Then I thought about making some enchiladas with the last of the ham.  But what kind of enchiladas.  Do I Hawaiian like pizza?  Do I make some German style with potatoes and kraut?  Nah.  Just plain old ham and cheese enchiladas.  Yum! 

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I wanted to make sure this was an easy weeknight meal.   So, I went with some left-over rice, some frozen peas, chopped ham, and cheddar cheese.  Simple as that.  If you don’t have leftover rice like I usually do, you can make some.  Or you can buy one of those microwaveable packages to make this go quickly.

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What Are Enchiladas?

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Enchiladas are a classic Mexican dish made.  You roll tortillas around a savory filling and bake them with a flavorful sauce like enchilada sauce. I made a creamy cheese sauce to go on top of these enchiladas.  The filling can range from different meats and cheeses to vegetarian options with beans and vegetables.  Since they’re so versatile, this makes enchiladas a flexible option for all kinds of tastes and occasions.

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The origins of enchiladas go back to ancient Mayan and Aztec civilizations.  These early civilizations ate corn tortillas dipped in chili sauce and filled with ingredients like fish or beans. When the Spanish arrived, they brought cheese, pork, and chicken to these early enchiladas.  This modernized the ancient food which made it a staple in Mexican cuisine.

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While the dish has been around a while, the word “enchilada” was not coined until the 19th century.  Today, enchiladas are enjoyed worldwide, often with regional twists and unique filling combinations.

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Corn vs Flour Tortillas: Which Is Best for Enchiladas?

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Corn and flour tortillas each bring their own flavors to the table. For ham and cheese enchiladas, either variety works well.  Corn tortillas offer a traditional flavor and a slightly chewy texture that stands up well to sauces. They add an earthy and sweet flavor to enchiladas.

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Flour tortillas, on the other hand, are softer and easier to roll, making them a great choice for beginners.  However, because they’re so soft, they easily stick together in enchilada casserole recipes.  But there’s a trick to prevent this if you are a die-hard flour tortilla fan.

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Types of Ham for Ham and Cheese Enchiladas

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When it comes to ham, you have options. Deli-sliced ham offers convenience and a mild flavor that blends nicely with cheese. There’s also different flavors of deli ham.  You have Black Forest with it’s rich, smoky flavor.  Honey ham brings it’s sweetness. Off the bone ham is just like it sounds; slices that are carved off the bone. Those are the more common, but there are some cured hams you could use, too.

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For this recipe you can use leftover baked ham or thick-cut ham steaks.  Dice slices into small pieces. The smoky or honey-glazed hams add a touch of sweetness and depth to the enchilada filling.  And it’s a great way to repurpose leftover holiday ham.  If you’re not ready to make these, you can freeze the ham to make these later.

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Ingredients for Ham and Cheese Enchiladas

Pantry ingredients – flour tortillas, garlic powder, onion powder, rice (cooked), Campbell’s Cheddar Cheese Soup

Refrigerator ingredients – ham, thawed frozen peas, shredded cheese (I used cheddar, but use your favorite melty cheese), and half and half

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Preparing the Ham and Cheese Filling

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Start by combining the diced ham, thawed peas, cooked rice, garlic powder, onion powder, and 1/2 cup of shredded cheese.  Combine the soup with the half and half in a small bowl and set aside.

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Rolling and Baking the Enchiladas

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Preheat your oven to 350°F.  Pour half of the soup mixture in the bottom of a 9×13 casserole dish.  To keep the tortillas from getting too soggy and sticking together, toast the tortillas in the oven or in a fry skillet for 3 to 5 minutes.  Wrap them in a clean kitchen towel to keep warm as you prepare the enchiladas.

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Place one tortilla on your work surface. Spread 1/4 to 1/3 cup of mixture across the center of the tortilla. Carefully fold in the sides and then roll starting at the edge closest to you.  Lay the enchiladas seam side down in the casserole dish. Repeat with remaining tortillas and filling.

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Pour the rest of the cheese sauce evenly over the top.  Cover with foil and bake at 350°F for 30 to 40 minutes or until bubbly.  If your casserole as a lid, still cover it with foil to keep the moisture in.  Remove the foil and sprinkle with any remaining cheese. Bake at 350°F for an additional 10 to 15 minutes or until the cheese is melted and golden.

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Serving and Enjoying Ham and Cheese Enchiladas

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Let the enchiladas cool for a few minutes before serving. Garnish with sliced green onions and a dollop of sour cream. I served mine with some Spanish rice, but they would go well with some charro or refried beans.

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While this recipe is in the oven in under 15 minutes, these ham and cheese enchiladas taste anything but simple!  See what I mean?  The rice gets all cheesy.  The peas are sweet.  The ham is slightly salty and sweet.  The tortillas are lightly toasted before wrapping to keep them from getting soggy. 

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Now, if don’t want to use the Campbell’s Cheddar Cheese Soup for convenience, feel free to replace it with your cheese sauce of choice.  Or you can make a bechamel with some cheddar or pepper jack cheese.  Since this was a quick, weeknight meal for us, I opted for my fave cooking soup.  I use it to make delicious chicken enchiladas, baked pastas, and even dips.  It’s a delicious and convenient soup to have on hand.

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These ham and cheese enchiladas are perfectly delicious!!  They’re a balanced, flavorful meal that’s sure to be a hit at your next family gathering.

Yield: 6

Ham and Cheese Enchiladas

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Some left over ham, some left over rice, and some cheese make a quick and tasty dinner. Ham and Cheese Enchiladas is a mashup of Latin American cuisine with traditional American flavors in a quick and easy family meal.

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4.3 Stars (3 Reviews)

Ingredients

• 2 cups diced ham
• 1 cup frozen peas, thawed
• 1 cup cooked rice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups cheddar cheese
• 20 ounces cheddar cheese soup
• 1 1/2 cups fat free half and half
• 8 flour tortillas

Instructions

1. Preheat oven to 350.
2. Combine first four ingredients (ham through onion powder) in a mixing bowl. Stir in 1/2 cup cheddar cheese and set aside.
3. Combine the soup and the half and half in a small mixing bowl. Pour 1/2 cup of the cheese sauce mixture in the bottom of a 9 x 13 casserole dish. Set aside.
4. Place the tortillas on a baking sheet and lightly toast in the oven for 3 to 5 minutes. Remove from heat and keep warm.
5. Place one tortilla on your work surface. Spread 1/4 to 1/3 cup of mixture across the center of the tortilla and roll up. Lay seam side down in the casserole dish. Repeat with remaining tortillas and filling.
6. Pour the remaining soup mixture over the tortillas. Cover and bake at 350 for 30 to 40 minutes or until bubbly. Remove the cover, sprinkle with the remaining cheese and bake an additional 10 to 15 minutes or until the cheese is melted and bubbly.
7. Cool slightly before serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 629Total Fat 28gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 11gCholesterol 92mgSodium 1519mgCarbohydrates 62gFiber 4gSugar 5gProtein 33g

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Perfect Pork Recipes

Perfect Pork Recipes

Recipes to celebrate Pork Month in October.

Air Fryer Pork Tenderloin with Roasted Garlic Sauce

Photo Credit: creativecynchronicity.com

This Air Fryer Pork Tenderloin with Roasted Garlic Sauce is special enough to serve on a holiday or at a dinner party but simple enough to serve as an everyday meal. 

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Slow Cooker Pork Carnitas

Photo Credit: jenaroundtheworld.com

If you’re craving tender, flavorful pork that’s perfect for tacos, burritos, nachos, or even rice bowls, look no further than these Slow Cooker Pork Carnitas. 

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Double Smoked Ham

Photo Credit: palatablepastime.com

Double smoked ham is an easy way to add extra smoky flavor and a dry rub to a regular ham to give it lots of delicious taste.

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Honey Apple Pork Tenderloin Flavorful Fall Meal

Photo Credit: thatrecipe.com

Honey Apple Pork Tenderloin is a deliciously simple pork roast seasoned with honey, applesauce, fresh rosemary and a kick of mustard. Roast some apples along side for a fabulous meal.

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Karen's Kitchen Stories

Photo Credit: www.karenskitchenstories.com

These Pork and Chinese Chive Steamed Buns represent a cross between two of my favorite hobbies, bread baking and wok cooking. 

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Juicy & Crisp Pork Shoulder Roast

Photo Credit: artofnaturalliving.com

Tasty Pork Shoulder Roast is perfect for slow cooking and melts into a fork tender dinner with a juicy crisp exterior.

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We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Ham and Cheese Enchiladas are a Crowd-Pleaser for Every Occasion appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I made this pork roast to go with some sweet potato Gruyère pierogi.  That was almost a year ago.  The meal was sort of an homage to an Alsatian meal I had at a restaurant many years ago.  And also an homage to growing up and having pork and sauerkraut for dinner many times.  It is a very budget-friendly meal and with the right pork roast it can taste amazing.

Someone mentioned having pork and sauerkraut for dinner and that planted the seed to resurrect that family recipe from long ago and elevate it to make it something dinner party worthy.  While the ingredients are humble, the flavors of this cider braised pork roast are anything but humble.

What is Apple Cider?

Apple cider is a non-alcoholic beverage made from freshly pressed apples. It is typically unfiltered which gives it that cloudy appearance.  It also gives it a robust, tangy flavor. It’s a staple of fall festivities.  People love it for its natural sweetness and subtle tartness that pairs beautifully with savory dishes.  It also makes really delicious doughnuts!

Apple Juice vs Apple Cider: What’s the Difference?

While both drinks start with apples, apple juice is clear, sweet, and often has sugars or preservatives added. It’s also pasteurized to make it shelf stable.  Apple cider, on the other hand, is less processed.  This results in a more complex flavor profile and a cloudier look. For cooking, cider’s freshness and acidity make it a superior choice for braising meats, especially pork, as it helps tenderize and infuse the roast with vibrant fall notes.

Different Types of Pork Roasts

When it comes to pork roasts, there are several popular cuts to choose from.  Each has its own pros and cons.  The pork should, also called the Boston Butt, is well-marbled and ideal for slow cooking.  It’s great to smoke for barbecue and shredding for sandwiches.  Similar to the should is the pork picnic.  It is slightly tougher but great for slow braising.

This recipe calls for a pork loin.  It cooks fairly quickly and is great for roasting whole.  It’s a leaner roast that is easy to slice for pork roast recipes like this one.  Then there’s the pork tenderloin.  It is the most tender cut and cooks quickly.  While you can braise it, it’s best roasted or grilled. 

For this cider braised pork roast, I used a center cut, boneless pork loin.  It was a nice cut with some marbling on the outside.  I typically buy this type of roast to slice into boneless chops to cook for dinner.  There’s usually some leftover meat that won’t make a full dinner but will make a delicious stir fry.  It’s a very budget-friendly cut of meat and lower in price per pound than precut pork chops. 

You could use pork shoulder if you’re feeding a larger crowd.  It is another roast perfect for this recipe.  The marbling in this roast ensures the meat stays juicy and flavorful during cooking.

Infusing Fall Flavors with Apple Cider

Apple cider isn’t just for sipping.  It’s great for braising meat. The cider’s sweet-tart profile enhances the savory depth of the meat.  It creates a rich, aromatic broth as it slowly braises. 

This recipe combines the apple cider with some chicken broth to add more depth of the flavor to the roast and sauerkraut for a meal that is packed with fall flavors.  For added fall flavor you could add some apple slices or onion slices. 

To Drain or Not to Drain the Sauerkraut

Sauerkraut adds a tangy kick that balances the sweetness of the cider and pork. Sometimes I want all that briny goodness in my dish and sometimes I don’t.  For this recipe, I drained the sauerkraut.  This allowed the sweetness of the apple cider to come through. 

If you want a milder flavor and less liquid in your dish, give it a quick drain.  And if you want an even more milder flavor, you could give a quick rinse to remove more of the brine.   If you love bold, briny notes, add it straight from the jar. I usually do this when we make Polish dinner.  This is a simple recipe with smoked sausage, potatoes, onions, sauerkraut, and a mustard broth.  It’s also great with pierogies.

Ingredients for This Cider Braised Pork Roast Recipe

The ingredients in this recipe are not uncommon.  Nor are they one hit wonders.  The caraway seeds and coriander are great for spice mixes and stirring into Eastern European based recipes.

Pantry ingredients – onion, garlic, chicken broth, sauerkraut, olive oil, garlic salt, pepper, garlic powder, onion powder, coriander, caraway seeds, salt and pepper

Refrigerator ingredients – pork roast, apple cider

Instructions to Make This Pork Roast

Season the pork with the garlic salt, black pepper, and ground coriander, garlic, and onion.  Heat the liner of an InstantPot or pressure cooker on high.  Add the oil and sear the roast on all sides.  Remove the roast and stir the onions into the pot to sauté for a few minutes before stirring in the remaining ingredients. 

Return the roast to the pot and fasten the lid.  Set the cooker for 20 minutes on high pressure.  Allow the pressure to be released naturally.  Let the roast rest for 5 minutes before slicing and serving. This roast is great with the sauerkraut and some of Mom’s perogies or some sweet potato pierogi.

Braising for Maximum Flavor

Braising is a classic technique that transforms tough cuts of meat into melt-in-your-mouth masterpieces. It also gives the pork roast time to break down and soak up the cider and spices. This method ensures every bite is juicy, flavorful, and infused with fall flavors.

The best part about an electric pressure cooker or InstantPot is that you can achieve this tender and flavorful pork in a shorter amount of time than traditional braising.  However, if you want to braise your roast in the oven, preheat your oven to 325 F.  Brown the roast in a Dutch oven, remove it from the oven and then sauté the onions then stir in the sauerkraut and remaining ingredients.  Put the lid on the Dutch oven and braise in the oven for 2 to 3 hours or until the pork reaches 165 F internal temperature.

Serving Suggestions to Wow Your Guests

To serve family style, layer the sauerkraut and onions on a platter.  Slice the pork and arrange the slices on top.  Drizzle the roast with the pan juices just before serving.  For some color, you can sprinkle it with some chopped parsley.

I swerved mine with some sweet potato Gruyere pierogi.  You could easily serve them with regular onion and cheddar or try some sweet potato pierogi.  Or you can go a different route with potatoes and make some mashed potatoes or even mashed sweet potatoes. 

Usually I like serving it with some roasted baby potatoes.  Sometimes I smash them and twice bake them so they’re super crispy on the outside and creamy on the inside.  Other root vegetables would pair well with this pork roast recipe.  Roasted carrots or roasted beets would bring out the sweetness of the cider.  Some parsnips would be a super sweet veggie to serve with this pork recipe. 

I also like to serve this recipe with some buttered egg noodles.  When they’re cooked and draining in the strainer, I put the butter and some garlic salt in the pan to melt as the noodles drain.  Then I add the noodles back to the pan and stir in some black pepper.  They’re a go-to side dish I make all the time.  I also make easy Parmesan noodles, too.  The sharpness of the cheese highlights the sharpness of the sauerkraut.

This cider braised pork roast recipe is one you and your family will love.  They will ask for it all the time.  I suggest freezing some apple cider so you can make well after it’s no longer available in the stores.  And that way you can have delicious fall flavored pork roast all year long.

Yield: 8

Cider Braised Pork Roast

Cider Braised Pork Roast is tender with a perfect blend of sweet and savory. It's tender, juicy, bursting with flavor, and guaranteed to be a hit with the whole family.

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Ingredients

• 2 to 3 pound pork loin roast or pork shoulder
• 1 cup apple cider (you can use alcoholic if you want for added richness and flavor)
• 1 cup unsalted chicken broth
• 1 cup thinly sliced onion
• 16 ounces sauerkraut (drained or undrained, your choice)
• 3 whole cloves garlic
• 2 tablespoons olive oil
• 2 teaspoons garlic salt
• 1 teaspoon black pepper
• 1 teaspoon caraway seeds
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

1. Season the pork with the garlic salt, black pepper, and ground coriander, garlic, and onion. Heat the liner of an InstantPot or pressure cooker on high. Add the oil and sear the roast on all sides.
2. Remove the roast and stir the onions into the pot to sauté for a few minutes before stirring in the remaining ingredients.
3. Return the roast to the pot and fasten the lid. Set the cooker for 20 minutes on high pressure. Allow the pressure to be released naturally.
4. Let the roast rest for 5 minutes before slicing and serving with the sauerkraut and some of Mom’s perogies or some sweet potato pierogi.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 451Total Fat 22gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 13gCholesterol 152mgSodium 870mgCarbohydrates 10gFiber 2gSugar 5gProtein 50g

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More Fall Flavors Recipes:

Fall Flavors Monday 2025

Fall Flavors recipes to celebrate all things fall. Sweet and savory recipes with all fall flavors of pumpkin spice, apples, fall produce, and warming fall spices.

Pumpkin Cinnamon Rolls

Photo Credit: blogghetti.com

The rolls bake up soft and fluffy with a swirl of spiced filling, then get topped with a creamy frosting that melts right in.

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Apple Cider Arnold Palmer

Photo Credit: alittlefishinthekitchen.com

A wonderful autumn-inspired treat for a hot end-of-summer day.

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Savory Zucchini Galette

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This Zucchini Galette with an herb cheese base makes a simple and tasty appetizer or side.

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Apple Pie Cinnamon Roll Muffins

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Apple pie cinnamon roll muffins are perfect for a simple fall breakfast or dessert everyone will love. Sweet, gooey, and packed with flavor.

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Apple Cider Tea-Infused Oatmeal

Photo Credit: www.jolenesrecipejournal.com

Apple cider tea oatmeal is a quick and easy fall breakfast made in the microwave or on the stove top.

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Caramel Pear Pudding Cake

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This caramel pear pudding cake is loaded with fresh pears and crunchy pecans. It is easy to assemble and creates its own sauce, or "pudding," while it bakes. 

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Pumpkin Rice Cake

Photo Credit: magical-ingredients.com

This steamed pumpkin rice cake is a soft and spongy gluten free rice cake with pumpkin that adds a lovely color and flavor.

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Copycat Starbucks Maple Scones

Photo Credit: www.hezzi-dsbooksandcooks.com

This fall bake a chewy and buttery maple oat scone made with real maple syrup and oats then topped off with a maple glaze.

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Pumpkin Snickerdoodle Blossoms

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Get your taste buds ready for fall with these sweet and chewy pumpkin snickerdoodle blossoms topped with a pumpkin spice Hershey’s Kiss. 

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Roasted Beet and Tomato Salad #FallFlavors

Photo Credit: adayinthelifeonthefarm.blogspot.com

Roasted Beets, Vine-Ripened Tomatoes, Freshly-Picked Basil, and Tangy Feta Cheese. All the Flavors of Fall on a plate.

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The post Welcome Fall With Cider Braised Pork Roast appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I love stir fries. Don’t you love stir fries? I mean, they’re so easy and quick to throw together. Especially if you have this gluten free stir fry sauce on hand. You can pretty much make them out of anything. ANYTHING! They don’t even have to be Asian inspired. But this Spice Pork and Pepper Stir Fry is Asian inspired. In case you couldn’t figure that out. And I love serving them with no egg fried rice.

Stir-fry for me is a cooking method.  It doesn’t have to be Asian, but this one does have Asian flavors in there.  For the busiest of weeknights, a fun and delicious stir-fry recipe can make or break a busy family dinner.  This one is simple to make with regular pantry ingredients with farmer’s market fresh peppers and pork.

What is a Stir-Fry?

At its core, a stir-fry is a dish made by quickly cooking small, uniform pieces of food in a hot pan.  They are usually cooked in a wok, with a little bit of oil. A wok is a pan with a round bottom and sloping sides, perfect for tossing ingredients.  The technique originated in China but has since become popular throughout Asia and beyond. The hallmark of stir-fry is its speed.  The high heat and fast movement help lock in flavor, color, and nutrients.  This makes stir-fry dinners as beautiful as they are tasty.

How Many Different Types of Bell Peppers Are There?

Bell peppers bring both flavor and color to stir-fries. My grocery store only sells you’re typical green, red, yellow, and orange.  But did you know there are also purple, brown, and even white bell peppers? I was lucky enough to see these beauties in person at a farmer’s market in DC. 

Each color offers a slightly different taste profile.  Green peppers are a bit grassy and crisp.  Red, yellow, and orange are sweeter and milder. The white was very mild and sweet, and the brown tasted more like a green bell pepper.  The purple had a taste that is a combination of a green and orange.

Benefits of Farmer’s Market Fresh Ingredients

Freshness makes all the difference in a stir-fry. Crisp bell peppers and bright green onions ensure that every bite pops with flavor and texture.  Using fresh pork purchased at a farm market provides the freshest of meat that will be tender and delicious.  Fresh vegetables retain their crunch, while the meat cooks quickly and stays juicy. Using fresh ingredients also means you get more vitamins and antioxidants.  This makes your stir-fry as healthy as it is delicious.

When it comes to buying pork from the market, not all cuts are created equal for stir-frying. Pork tenderloin is a favorite because it is lean, tender, and is easily sliced into thin strips. Pork shoulder, also called pork butt, can work well too.  However, you should trim away excess fat.  And make sure to slice it thinly against the grain. The key is to choose a cut that cooks quickly and stays tender.

Tips for Prepping Your Bell Peppers

Start by washing your peppers thoroughly. Cut off the top and bottom.  From here there are two methods to remove the core and seeds.  One is to stand the pepper upright, and slice straight down the sides to remove the core and seeds. The other is to lay is to flatten the pepper out on the cutting board and run your knife, horizontally, over the pepper to remove the member and seeds.  For stir-fry, I always cut the peppers into thin strips.  This ensures that they cook quickly and locks in all that farm fresh flavor and color.

Ingredients to Make this Spicy Pork and Pepper Stir-Fry Recipe

Like I said, this recipe has just a few ingredients that you probably already have on hand.

Pantry ingredients – cornstarch, soy sauce, chicken broth, rice vinegar, sweet chile sauce, crushed red pepper, cooking oil (sunflower, peanut, or canola)

Refrigerator ingredients – pork, onion, bell peppers, green onion

Instructions for Making this Pork Stir-Fry Recipe

Prep all your ingredients before heating the pan.  This cooks up quick and stopping to chop something may throw the whole recipe off.  So, prep all your ingredients before you start heating your wok or pan.  Combine the thinly sliced pork with 1 tablespoon of cornstarch and 2 tablespoons of cornstarch.  Let the pork marinate for 20 minutes.  Combine the chicken stock with the remaining cornstarch and soy sauce, rice vinegar, chile sauce, and crushed red pepper.

Heat your wok or skillet over high heat until it’s almost smoking. Make sure to use a cooking oil that has a high smoking point.  Meaning, it can handle high heat cooking and won’t burn.  Stir-fry the pork first.  Cook it until browned and mostly cooked through. Remove and set aside.   

Add a bit more oil to the pan and add the onions and bell peppers to the pan and stir-fry for 2–3 minutes until just tender but still crisp.  Return the pork to the pan.  Lower the heat to medium-high before pouring in the chicken broth mixture.  Bring to a boil and simmer for another 5 to 7 minutes or until the sauce thickens.  Remove the pan from the heat and garnish with the sliced green onions.

Tips for Perfecting the Stir-Fry

The higher the heat the better.  It keeps ingredients crisp and prevents steaming which makes your stir-fry soggy and not ideal for a stir-fry.  Also, don’t overcrowd the pan.  If you put too much food in the pan, it lowers the temperature which leads to soggy stir-fry. Cook in batches if needed to prevent overcrowding the pan.

Cut everything to a uniform side.   Evenly cut ingredients ensure everything cooks at the same rate.  That is why I sliced the pork into strips because the peppers are cut into strips.  If I cut the peppers into cubes, then I’d but the pork into cubes.  You get the idea. 

Prep everything ahead of time!  Once you get started you can’t really pause to chop some veggies or measure out ingredients for a sauce.  That’s why these are great when prepped on the weekends.  You can create your own “meal kit” by having everything ready to go when your pan is smoking hot.  Finally, taste everything.  Maybe you want more soy sauce or more chile sauce.  Make sure the sauce matches your family’s flavor profile.

Serving Up Your Delicious Pork Stir-Fry Recipe

I always love serving my stir-fry with some cooked rice.  Sometimes I enjoy serving them up with some ramen or rice noodles.  The rice noodles can be flat like linguine or thin like angel hair.  Both are fun and delicious for a stir-fry meal.  My husband likes an extra drizzle of soy sauce on his stir-fry.  I enjoy a little drizzle of sesame seed oil. 

Of course, I must have egg rolls.  It’s almost a requirement when I make a stir-fry.  But I have yet to make egg rolls from scratch.  There’s a recipe, but I just haven’t made them.  I have been craving them so they might end up on the blog soon.  Until then, I am enjoying the Pagoda brand frozen egg rolls.  They have the best flavor of all the brands we have at your local grocery store.

I know. I’m drooling, too. The pork, the peppers, the rice. The slightly spicy sauce all tying the ingredients together. This recipe really does allow the market fresh bell peppers sing. They are super sweet and crispy. I added in some water chestnuts and baby corn. They’re almost a requirement when I have a stir-fry. Add whatever veggies you want. It’s your stir-fry.

Yield: 4

Spicy Pork and Pepper Stir-Fry

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Spice up your dinner routine with this mouth-watering spicy pork and pepper stir-fry! Perfect for those who love a little kick in their meals.

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5.0 Stars (1 Review)

Ingredients

• 1 pound lean pork, thinly sliced
• 2 tablespoons cornstarch, divided
• 3 tablespoons reduced sodium soy sauce, divided
• 4 tablespoons safflower, peanut, or canola oil (high smoking point oil)
• 1 cup thinly sliced onion
• 2 cups thinly sliced bell peppers
• 1 cup fat free chicken broth
• 1 tablespoon rice vinegar
• 1 tablespoon sweet chile sauce
• pinch crushed red pepper
• 1 cup thinly sliced green onions

Instructions

1. Place the pork, 1 tablespoon cornstarch, and 2 tablespoons soy sauce in a mixing bowl and marinate 20 minutes.
2. Heat a large skillet coated over high heat. Swirl in 2 tablespoons of your cooking oil and add the pork. Cook until brown and mostly cooked through. Remove from heat and keep warm.
3. Return the pan to the heat and coat with additional cooking spray. Add onions and peppers and sauté until they begin to soften. Return the pork to the pan.
4. Combine the chicken broth, vinegar, chile sauce, remaining cornstarch, soy sauce, and crushed red pepper in a small mixing bowl. Pour over the pork mixture. Bring to a boil and then simmer until thickened.
5. Divide the rice evenly between 4 plates. Top with 1 1/2 cups pork mixture. Garnish with 1/4 cup sliced green onions.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 365Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 102mgSodium 840mgCarbohydrates 19gFiber 3gSugar 7gProtein 34g

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More Farmer’s Market Recipes:

• Cherry Almond Cobbler by Magical Ingredients
• Golden Beet Soup by Art of Natural Living
• Grilled Vegetable Platter by A Day in the Life on the Farm
• Italian Sausage and Roasted Vegetables by Blogghetti
• One-Pot Zucchini, Onion, & Cilantro Rice Pilaf by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Raspberry Freezer Jam by Cheese Curd In Paradise
• Skillet Gnocchi with Pesto & Summer Veggies by Jolene’s Recipe Journal
• Smoked Turkey, Hummus and Veggie Wraps by A Little Fish in the Kitchen

The post Spicy Pork and Pepper Stir-Fry appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I received cheese from Mahón-Menorca Cheese to use in this post, however, all opinions are mine.

I really should make more macaroni and cheese recipes.  We love them so much!  I mean, who doesn’t, right?  There’s pasta, there’s cheese, there’s creamy goodness.  What’s not to love?  Well, my friend loved it so much, she decided to have a macaroni and cheese birthday party.  I kid you not.  She asked those who wanted to attend to cook up some macaroni and cheese.  Of course, I couldn’t resist creating something amazingly delicious for my friend.  Aside from the hubs, she’s one of a handful that I’ve known for over 10 years.  So, I made this beer and brats mac and cheese for her!  If you have leftovers you can make macaroni and cheese bites.

What is Macaroni and Cheese and who invented it?

Yes, I know it seems like a simple and easy question for most of you readers.  But think of those that live outside of the US.  They might not know.  Macaroni and cheese, sometimes called “mac and cheese,” is the ultimate comfort food made with cheese and pasta.  Traditionally, it consists of elbow macaroni pasta combined with a rich cheese sauce.  It’s either baked in the oven or cooked on the stovetop. Its luscious texture and irresistible flavor make it a perennial favorite across generations and cultures.

The origins of macaroni and cheese stretch further back than many might imagine. The earliest written recipes for a similar pasta and cheese recipe appeared in 13th century Italian cookbooks.  These recipes featured sheets of pasta layered with grated cheese and butter.

However, it was Thomas Jefferson, who is widely credited with popularizing macaroni and cheese in America. During his travels to Europe in the late 18th century, Jefferson encountered this creamy pasta recipe.  He loved it so much that he brought back a pasta machine and recipes. He served “macaroni pie” at a state dinner in 1802, and the dish soon became a staple in American cuisine.

Who First Cooked Bratwurst in Beer?

Bratwurst is a German sausage made primarily from pork, veal, or beef.  Cooking bratwurst in beer is a technique with strong ties to the German region of Bavaria.  This region has beer and sausages as a central part of their diet. Braising brats in beer likely emerged in the 19th century.  This is when beer became abundant and using it as a simmering liquid enhanced the flavor of the sausages. German immigrants later brought this tradition to the United States where beer brats became a staple at tailgates, barbecues, and Oktoberfest celebrations.

Our local farmer’s market has a nice sausage vendor there.  They have some really great, fresh, local sausage.  It just so happens that I had some of their bratwurst in the freezer.  I love supporting local businesses.  Of course, it doesn’t hurt that their sausages are SO GOOD!  We’ve had several of their flavors including their breakfast sausage. 

What Cheeses Are Best for Macaroni and Cheese?

The heart of an outstanding mac and cheese lies in the cheese, or cheeses. Choosing the right blend is essential to achieving that perfect balance of creaminess and flavor.  I like to combine sharp flavored cheese with a milder, a creamier cheese.  This two-cheese approach makes for a flavorful and creamy mac and cheese recipe.

I started this beer and brats mac and cheese with an aged, hard Mahón cheese.  Mahón hails from the island of Menorca and is unique with its paprika rubbed rind.  The flavor is tangy and sharp.  It reminds me of a combination of blue cheese with Gruyère or Parmesan. 

But I knew hard cheeses aren’t always the best for macaroni and cheese.  And I also knew that I didn’t want another strong cheese to mask the flavor of the Spanish cheese.  It needed to be a traditional macaroni and cheese cheese but not a cheddar.  No mozzarella or cheddar would work either.  I landed on colby!  Colby is a good cheese that can stand up on its own but also pair well with other cheeses.  Finally, I added some cream cheese to add to the creaminess of this stove top macaroni and cheese.

It’s okay if you don’t have Mahón cheese or can’t find it.  There are plenty of other cheese that would be great with this macaroni and cheese recipe.  The obvious first choice is cheddar.  It’s sharp, tangy, and a classic cheese because it melts well and forms a great base for tons of recipes.  Another great cheese the melts well is Monterey jack.  It has a buttery flavor and makes for a super creamy and rich sauce for macaroni.

Now, for flavor I love Gruyère in mac and cheese.  It has a nutty flavor and smooth texture.  It adds a sophisticated depth to the sauce.  Fontina is mild and melts beautifully.  It also adds a great buttery and nutty flavor to your mac and cheese.  We all love Parmesan, too!  It adds such a great salty and umami flavor to the cheese sauce.  I like to add smoked cheese like gouda or provolone.  They bring a smoky flavor with a creaminess perfect for this recipe.  Finally, you can make a spicy baked mac and cheese with some habanero and pepper jack cheeses.

What beer works best in this beer and brats mac and cheese recipe?

I opted for a craft beer.  Something with great body that would really enhance the rest of the ingredients in this macaroni and cheese.  Thankfully, I had some IPA in the closet.  The flavors in that IPA really bring out the flavors of the cheese and bratwurst.  So, with all my ingredients set I knew this was going to be a killer macaroni and cheese.

Stovetop Versus Baked Macaroni and Cheese: Which is Best?

I’m not one to bake macaroni and cheese.  Almost all our macaroni and cheese dishes growing up were made on the stove top.  I can’t remember a time when Mom or Dad baked one in the oven.  I probably should at some point, but stove top mac and cheese is just my jam.

While some would argue that tuna casserole must baked.  But I would argue that because we also have a two stove top versions, too.  One of them is the hubs’ stove top tuna casserole recipe and other is a one-pot stove top tuna noodle casserole version that’s pretty good.

However, this debate is one that can divide even the closest of friends. While both methods have passionate defenders, each offers its own set of benefits.  I make stovetop macaroni and cheese because it’s quick to prepare and super creamy.  The sauce stays silky, coating every noodle perfectly.  This makes it a favorite for those who prefer a smoother macaroni and cheese dish.  Plus, it doesn’t require heating up the oven.

Now, baking your mac and cheese results in bubbling edges and a golden, crunchy crust.  It’s especially crunchy if you use a topping made with breadcrumbs and cheese. This method is ideal for making baked macaroni and cheese for a crowd or when you want to make the dish ahead of time.  It’s also great when you want a macaroni dish with a bit of texture and visual appeal.

Ingredients for This Macaroni and Cheese Recipe

Pantry ingredients – flour, beer, ground mustard powder, garlic salt, elbow macaroni

Refrigerator ingredients – butter, milk, Mahon cheese, colby cheese, cream cheese, bratwurst

Instructions to Make This Macaroni Recipe

Start with cooking the brats.  There are several ways to cook them.  Just make sure they reach 160 F internal temperature to ensure they’re cooked through.  First, you can cook them in a skillet.  I brown mine on all sides then cover and let them cook on medium-low until cooked through which takes about 10 to 15 minutes. 

You can make one pan oven roasted sausages in the oven at 400 F for about 15 to 20 minutes.  Grilling is an option, too.  Heat the grill to 300 to 350 F and grill them for about 20 minutes.  My recent favorite is to air fry them.  I preheat the air fryer at 375 F for about 5 minutes before placing the brats on the rack.  Then, I cook them for 6 minutes, flip, and cook for another 6 minutes.

First, we start with making a roux for a béchamel.  Melt the butter and whisk in the flour.  Cook until the mixture turns light golden brown then whisk in the beer, milk, mustard powder, and garlic salt. 

Simmer until the mixture begins to thicken then stir in the cream cheese.  Continue to whisk the mixture until the cream cheese melts.  Remove the pot of the heat and stir in the shredded cheeses.  Keep stirring until the cheese melts then stir in the sliced bratwurst.

What does this beer and brats mac and cheese taste like?

The Queso Mahon-Menorca has a rich flavor that truly is enhanced by the IPA or other craft beer you put with it.  The colby and cream cheese make this dish even creamier than you’re expecting.  The sauce coats every piece of macaroni and sausage in there.  The spices in the sauce add depth and richness to this macaroni and cheese.  Mustard powder adds a little bite to the sauce, and garlic salt brings all that flavor to the party, too.

The bratwurst rounds out all the flavors with their spices.  The umami flavor of the sausage makes this the ultimate in comfort food.  It’s like bratwurst topped with beer cheese on top of macaroni.  So much flavor! 

Yield: 8 servings

Beer and Brats Mac and Cheese

Don't settle for plain old mac and cheese tonight! Upgrade your dinner game with this tasty Beer and Brats Mac and Cheese recipe.

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Ingredients

• 3 tablespoons butter
• 6 tablespoons flour
• 1/2 – 1 cup beer (depending on how much beer flavor you like)
• 2 cups milk
• 2 cups shredded Queso Mahon-Menorca Cured – Hard cheese
• 2 cups shredded Colby cheese
• 2 ounces cream cheese
• 2 teaspoons dried mustard
• 1 teaspoon garlic salt
• 4 cups cooked elbow macaroni
• 10 ounces cooked bratwurst kept warm (about 2 links)

Instructions

1. Heat a Dutch oven over medium-high heat. Add the butter and stir until melted.
2. Using a whisk, stir in the flour and cook until lightly browned.
3. Stirring constantly with a whisk, add the beer and milk. Add the dried mustard and garlic salt then cook until slightly thickened.
4. Add the cream cheese and stir until it melts.
5. Remove from heat and stir in the shredded cheeses. Continue stirring until the cheese has melted. 
6. Slice the warm bratwurst and fold into the macaroni and cheese before serving.

Notes

Add a splash of milk to the macaroni and cheese before reheating to keep it creamy.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 615Total Fat 40gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 13gCholesterol 119mgSodium 1585mgCarbohydrates 35gFiber 1gSugar 8gProtein 27g

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The post Beer and Brats Mac and Cheese is the Ultimate Food Mashup appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.