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Crispy on the outside and packed full of fluffy eggs, savory sausage, and sharp cheddar cheese, these Breakfast Egg Rolls are the perfect addition to your brunch menu or as a hearty meal on the go! Jump to Recipe I love it when my girls help me out in the kitchen. It’s a great time for us to chat about whatever they want to chat about while doing something fun. I find that they open up more and talk about things they maybe wouldn’t have thought to talk about before. The business of the task at hand helps us both to feel comfortable and at ease in our discussions making for a meaningful bonding experience. This is a great opportunity to not only build our relationship but they’re learning life skills in the process. I encourage you to bring your kids (big or small) into the kitchen with you! In our kitchen, we enjoy taking a classic pairing like sausage and eggs and turning it into something fun and different rather than how we typically enjoy them. I’ve shared fun ways to change the presentation of our family favorites before in my Loaded Breakfast Pizza and Pepperoni Pizza Pinwheels recipes. Sometimes, we just need to look at things a little differently to appreciate them again. These Breakfast Egg Rolls are a fantastic way to shake things up a bit, while still having those classic flavor combinations we know and love! And, because this recipe is so versatile, it’s super easy to tailor it to your preferences. Simple ingredient changes are easy and budget-friendly ways to keep a favorite recipe from becoming ho-hum. So don’t be afraid to mix things up! Yield: 20 Breakfast Egg Rolls Ingredients 20 egg roll wrappers 1 pound breakfast sausage 6 large eggs 2 Tablespoons of milk 1 cup sharp cheddar cheese, shredded 3 scallions or green onions, thinly sliced ½ large red bell pepper, finely diced 1 teaspoon salt ½ teaspoon ground black pepper ½ teaspoon garlic powder ½ teaspoon chili powder 1/3 cup water ½ teaspoon cornstarch or arrowroot powder Directions In a medium bowl, combine eggs, milk, and spices. Lightly whisk eggs until thoroughly beaten. Set bowl aside. Brown sausage in a large skillet over medium heat until cooked through. Remove cooked sausage to a paper towel-lined plate to allow excess oil to drain off. Pour egg mixture into skillet with residual grease from the cooked sausage. Cook eggs over medium heat while constantly breaking up the eggs. Scrape the eggs from the sides of the pan to the middle. Fold and lightly break apart the large clumps of egg for approximately 1-2 minutes. Once the eggs are slightly firm, return the cooked sausage to the skillet. Gently mix the sausage in with the eggs for about 1 minute. Add the sliced green onions and red pepper and mix gently to combine with the eggs and sausage. Turn off the heat and allow the mixture to cool to room temperature where it can be safely handled with bare hands. In a small bowl, mix together water and cornstarch. This will be our “glue” to help keep the egg rolls sealed. Place egg roll wrapper in a diamond shape on a sheet of parchment paper or a silicone baking mat. Add about 3 tablespoons of the egg and sausage mixture with a pinch of the shredded cheese toward the bottom of the egg roll wrapper. Begin rolling the egg roll wrapper by bringing the bottom up to the middle. Then bring the left side of the egg roll wrapper to the middle of the bottom. Repeat the process with the right side of the egg roll wrapper. Starting from the bottom, begin tightly rolling forward until you reach the tip of the egg roll wrapper. Dab your index finger into the water and cornstarch mixture then lightly trace along the edges of the top of the egg roll wrapper. Finish rolling and gently press the tip into the rolled wrapper. Continue this process for the remaining egg rolls. Once all of the egg rolls are tightly rolled and sealed, place them seam-side down on a baking sheet lined with parchment paper. Lightly spray each egg roll with a neutral cooking spray such as olive oil or avocado oil. Bake the egg rolls at 400 degrees for approximately 7 minutes. Turn the egg rolls and continue baking for another 5-7 minutes or until the egg rolls are lightly golden and appear crispy. Serve warm. How to Fry Breakfast Egg Rolls: If frying these egg rolls on the stovetop, I recommend using a large Dutch oven or a heavy-bottomed pot. Add oil to the pot and bring it to a temperature of 365 degrees. Working in small batches, carefully place egg rolls into hot oil and fry for approximately 3-4 minutes or until golden brown. Remove eggrolls from the oil and place on a paper towel-lined plate. How to Air Fry Breakfast Egg Rolls: If using an air fryer to bake these egg rolls, place the egg rolls seam-side down in a single layer on the air fryer tray. Light spray each eggroll with a non-stick cooking spray. Bake at 390 degrees for approximately 7-9 minutes, flipping the eggrolls about halfway through. How to Freeze and Reheat Breakfast Egg Rolls: These Breakfast Egg Rolls can be frozen pre-cooked or after they're baked and cooled completely. Place the egg rolls seam-side down on a sheet pan lined with parchment paper and freeze for about 1 hour. Remove the frozen egg rolls and place them in a freezer-safe storage bag or container. Freeze for up to 3 months. To reheat uncooked egg rolls, allow egg rolls to rest at room temperature for about 10 minutes. Lightly spray the egg rolls with a non-stick cooking spray and place seam-side down on a baking sheet lined with parchment paper. Bake in a preheated 400-degree oven for 7-9 minutes then turn the egg rolls and bake for an additional 7 minutes. To reheat cooked egg rolls, heat in the microwave for approximately 2-3 minutes or until heated through. Please note that the egg rolls may lose some of their delicious crispiness. For the best results, reheat in a toaster oven or traditional oven for 7-9 minutes, then flip the egg rolls and bake for an additional 7 minutes. We love hearing from you! Let us know if you enjoyed these Breakfast Egg Rolls in the comments below or share on Facebook, Instagram, or Pinterest. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

Soft, chewy, and full of natural fruit juice these homemade fruit gummies are absolutely delicious and are ready to eat in about 30 minutes! Jump to recipe My kids and husband love fruit gummies. The sugar-coated sour ones are probably their absolute favorite candy. However, I don’t love the ingredients found in them. Have you looked at the ingredients list on store-bought fruit gummies lately? If you look up a popular non-organic brand of gummy bears, you’ll find there are at least thirteen ingredients listed. Wowzers! Sure, there are some organic options available but even those have over ten ingredients. Homemade gummies are super easy to make, and you only need 3 simple, natural ingredients. I recently discovered that I could make our own fruit gummies and we won’t be going back to the store bought version! As an avid home canner, we have a strong supply of home canned fruits and vegetables pretty much year-round. When I’m making a batch of Buttermilk Mixed Berry Waffles, I like to save the juice leftover in the jar. This is the perfect amount for making a small batch of homemade gummies for the kids. Sometimes I find a juice flavor that I don’t have or a new flavor combination that sounds good and will pick up a bottle of 100% juice at the grocery store. So, if you’re not a home canner, no worries, you can still make some delicious homemade gummies! Even if you use a storebought juice you will still be eliminating those unnecessary ingredients found in prepackage gummies. Ready to get started? Here’s what you’ll need to make homemade gummies: 1 Cup pure fruit or vegetable juice 4 Tablespoons unflavored gelatin ½ cup cold water That’s it! Who knew making delicious, nutritious gummies at home could be so easy? Making these homemade gummies is super easy! First, in a medium bowl, combine ½ cup cold water and 4 Tablespoons of unflavored gelatin. Gently stir to combine then set aside for about 3-5 minutes. Next, heat one cup of fruit juice in a medium saucepan over low-medium heat for approximately 2-3 minutes. The juice should be warm but not boiling. Slowly add the water and gelatin mixture to the warm juice in the saucepan. Stir gently to combine and continue to simmer on low heat for 1-2 minutes. Remove from heat and allow mixture to cool for just a minute. Prepare silicone candy molds by placing them on a flat baking sheet. Using a food-safe dropper, carefully fill the cavities of a silicone candy mold. If you don’t have a silicone mold, you can simply just pour the mixture into an 8x8 baking dish and cut into bite-sized pieces once it has completely set. Once all of the cavities are filled in your molds, place them in the refrigerator for at least 15 minutes. The baking sheet will help to catch any spills. Store any leftovers in the refrigerator in an airtight container for up to two weeks. Helpful tips: You’ll want to avoid highly acidic juices like orange, grapefruit, lemons, limes, peaches, and pineapple. Fruits like this will break down the gelatin because they have a high concentration of the enzyme bromelain. Our favorite flavors are cherry, strawberry mango, blueberry, and raspberry. My kids and husband really love the tart/sourness of unsweetened gummies. However, if you want sweeter gummies, you can add 1 or 2 Tablespoons of honey, pure maple syrup, or other organic natural sweetener. If you enjoyed this Homemade Fruit Gummies recipe, let us know in the comments! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

Jump to recipe Ah, another day, another dinner to be made. Making dinner can become pretty boring if I'm being honest. You'd think it would be simple: just put good food on the table. But it isn’t simple. Because it isn’t just the making of the dinner. It’s the coming up with an idea, planning it out, the shopping for ingredients, hoping everyone in the house will eat it, and then the cooking… It's a process that never really seems to end, does it? It was during one of these meal-planning ruts that I thought “This is ridiculous! Let’s just go out to eat.” But then of course that comes with its own logistics. “Where do we eat? What’s good? What will I eat there? Will the kids eat something there? How much will it cost?” It really kind of just makes you want to scream, no? Rather than spend my money on what is probably a 200% markup at a restaurant, I knew I could come up with something. I started to think about what our favorite dishes are at our favorite restaurants. That’s when I remembered a steakhouse that offers a Parmesan Crusted Chicken. After a little search, there were several recipes available. I tried out a couple of them, but it never really turned out like I wanted. After altering some of the ingredients, I was able to come up with this recipe and it's exactly what I was looking for! If you are in a “What do I make for dinner?!” rut, I hope this helps. Serves: 4 Ingredients 1 ½ pounds boneless skinless chicken breasts (approximately 4 thin breasts) 1 cup flour 2 ½ cups Panko breadcrumbs 2 cups grated Parmesan cheese 1/4 cup dried buttermilk Ranch seasoning 2 eggs ¼ cup buttermilk (I used 2% with ½ teaspoon of white distilled vinegar) 1 teaspoon ground black pepper 1 teaspoon salt 1 Tablespoon + 1 teaspoon dried parsley 1 Tablespoon dried onion powder 1 Tablespoon dried garlic powder ¼ cup olive oil Directions You will need three separate medium-sized, shallow bowls. In the first bowl, mix eggs and buttermilk. In the second bowl, mix breadcrumbs, Ranch seasoning, 1 cup Parmesan, ½ teaspoon salt, ½ teaspoon pepper, ½ tablespoon onion powder, ½ tablespoon garlic powder, and 1 tablespoon of parsley. In the third bowl, add flour, 1 cup Parmesan, ½ teaspoon salt, ½ teaspoon pepper, ½ tablespoon onion powder, and ½ tablespoon garlic powder. Coat each chicken breast in flour mixture, then egg mixture, and finally in breadcrumb mixture. To ensure each chicken breast is thoroughly coated, press the breadcrumb mixture into the chicken. Over medium-high heat, heat ¼ cup olive oil in a large skillet. Fry each chicken breast for approximately 3-4 minutes on each side or until cooked through and reach an internal temperature of at least 165 degrees. Place cooked chicken on a plate lined with paper towels to remove any excess oil. Sprinkle your remaining parsley over the chicken and enjoy! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

Spicy. Southern. Classic. Affordable. Two New Orleans favorites, dirty rice, and jambalaya, are combined into a delicious one-pot dinner. If a budget-friendly powerhouse of a meal is what you are looking for, this is it! Serves: 6 Jump to recipe We live just a couple of hours from New Orleans, and we enjoy visiting the wonderful zoo, museums, and restaurants there. When we can’t get to New Orleans, we put on one of our favorite family movies, Disney’s The Princess & The Frog. We watch together while enjoying a deliciously warm bowl of Dirty Jambalaya with Venison Sausage, a side of Buttermilk Fried Okra and a Honey Butter Yeast Roll. This dish will jazz up any weeknight! For this recipe you will need: Spicy Venison Sausage We love the rich and slightly gamey flavor of fresh venison and feel it pairs perfectly with the spices in this recipe. I've also used a smoked pork sausage such as Conecuh with much success. Venison can become tough and dry quickly, so it is best to cook it “low and slow”. White Rice A long-grain white rice, like basmati or jasmine, will keep its texture and will avoid turning into a mushy final product. A short grain rice is not recommended for this dish. Oil I love having my Garlic and Cayenne Infused Olive Oil on hand for everyday use and it pairs perfectly with the sausage and spices for this dish. You could also use a neutral oil like Avocado or plain olive oil. Onions, Peppers, & Celery… and a little garlic, too. In the South, this combo is also known as The Holy Trinity because of how often they're used in popular classic, southern dishes. Credit for coining the term has often been given to Paul Prudhomme, a celebrity chef and South Louisiana native. Garlic pairs so nicely with The Holy Trinity that it seems almost like a sin to leave it out! White Wine The high acidity in a good, white wine becomes concentrated as it cooks and gives a savoriness to help balance the spiciness of the overall dish. Chicken Stock We're building layers and layers of delicious flavors in this dish. You don’t want to miss out on adding a good, homemade chicken stock. The stock will help introduce a subtle richness that lingers in the background. Tomatoes & Green Chilies What The French Quarter is to New Orleans, tomatoes and green chilies are to jambalaya! Spices Salt, pepper, red chili powder, smoked paprika, and parsley. Let’s make Dirty Jambalaya with Venison Sausage! First, using a Dutch Oven, you’ll want to get a quick sear on your venison sausage. Remember, we don’t want to cook it through we’re just bringing out those delicious flavors. Remove sausage from pan and set aside on a paper towel-lined plate. Do not discard the grease from the sausage. Next, add onion, celery, and peppers until soft and lightly caramelized. Add garlic and sauté for one minute. Carefully, add wine to hot pan and scrape up any cooked-on bits. Pour in chicken stock and tomatoes with green chilies. Add rice and the remaining ingredients. Stir well to combine. Heat to boiling then reduce heat to low. Simmer on low heat for approximately 25 minutes or until rice is fully cooked and the majority of the liquid has been absorbed. Ingredients 1-pound spicy venison sausage cut into ¼” rounds 2 Tablespoons Infused Olive Oil 1 medium yellow onion, chopped 3 stalks celery, chopped 1 medium red bell pepper, chopped 4 large garlic cloves, minced ½ cup white cooking wine 2 Cups uncooked, long-grain white rice 3 cups Chicken Stock 1 10-ounce can tomatoes with green chilies, undrained 2 Tablespoons Worcestershire Sauce 1 8-ounce can tomato sauce 1 Teaspoon salt ½ teaspoon ground black pepper ½ teaspoon ground red chili powder ¼ teaspoon ground smoked paprika 1 teaspoon dried parsley Directions In a large Dutch oven over medium-high heat, cook sausage. Remove to paper towel-lined plate. Sauté onions, celery, and bell pepper in residual sausage grease until soft and lightly caramelized. Add in minced garlic and sauté for approximately 1 minute or until fragrant. Slowly add white wine and deglaze the bottom of the pot by loosening any bits stuck to the pot. Pour in chicken stock and tomatoes with green chilies. Gently stir to combine. Add rice and all remaining ingredients. Heat to boiling then reduce heat to low. Simmer for approximately 20-25 minutes or until most of the liquid is absorbed and rice is tender. Did you enjoy this Dirty Jambalaya with Venison Sausage? Let us know in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

This delicious submarine-style sandwich is made with savory Italian meatballs and a homemade marinara sauce served on a perfectly toasted Italian roll! Serves 6 Jump to recipe Whether you're preparing for a simple and delicious game day feast or just want an affordable, easy-to-pull-together dinner, these Italian Meatball Sub Sandwiches will definitely be a crowd favorite! There are several variations of this classic sandwich available all over the internet so we’re not trying to reinvent the wheel here. My family and I have tried a few different versions, but we just couldn’t find one that we all loved - until now. Just a few simple tweaks and a homemade marinara sauce were all it needed to become one of our family favorites! One of the things we love about this recipe is that the meatballs are baked. Pan-frying can take a while and it makes a mess. Meatballs cooked in a slow cooker tend to fall apart more easily. These meatballs are so tender and juicy but still hold their shape perfectly! As a busy, homeschooling mom who works outside of the home, one of my favorite things when it comes to cooking, are items that can be prepared ahead of time. I need meals to come together quickly before the family threatens a hostile takeover with fast food! The meatball mixture for this recipe comes together in under 10 minutes thanks to simple, budget-friendly pantry staples like dried herbs. I like to prepare them the night before so that they're ready for the oven at a moment’s notice. Prepared meatballs can be stored in the refrigerator for up to 5 days or frozen in their raw or cooked form for up to 2 months. Allow frozen meatballs to thaw prior to baking and be sure to use an internal thermometer to check for doneness. It's recommended beef be cooked to an internal temperature of at least 160 degrees. So, let’s get started! For this Italian Meatball Sub Sandwich recipe, you will need: Ground Beef If you're using only ground beef, you’ll want to use at least an 80/20 blend to ensure the meat does not dry out. For this recipe, I use a lean 90/10 because the Italian Sausage will add additional fat. Ground Italian Sausage With a fat content of at least 20 percent, ground Italian sausage will increase the fat and moisture in the meatballs, not to mention the flavor. I use a mild blend since I’m serving kiddos but if you enjoy spicy, feel free to use a hot Italian sausage. Herbs and Spices When it comes to adding flavor, the right herbs and spices are key. Garlic and onion both offer delicious umami flavor and aromatic powerhouses like oregano and basil are sure to add a mouthwatering goodness to every bite! Parmesan Cheese We prefer freshly shredded parmesan cheese for this recipe, but you could absolutely use store-bought grated. I like that the shredded cheese melts easier and enhances the overall flavor. Grated cheese does help to ensure it is more evenly distributed in the meat mixture. Both work great, so don’t fret too much over it. Homemade Marinara Sauce We've tried and even liked some store-bought sauces, but we just love homemade marinara sauce. Store-bought sauces tend to be on the sweeter side which can be hard to overcome on the flavor palate. You just can’t beat the freshness of a homemade sauce. Italian Breadcrumbs Those random ends of bread that my kids don’t care for aren’t tossed in the trash! I keep them in a quart-sized, freezer-safe bag until I need to make breadcrumbs. For this recipe I like to add about a teaspoon each of garlic powder, onion powder, basil, and oregano then I use my food processor to grind them up finely. Mozzarella Cheese Can it be an Italian Meatball Sub Sandwich without Mozzarella cheese? No way! Well, I suppose Provolone could be a fantastic substitute. You just want a delicious cheese that melts easily. Italian Loaf Rolls A crusty Italian loaf is able to withstand all of the deliciousness we’re packing into it. I like to tear out some of the extra dough in the middle to make more room for the meatballs. I find it helps the meatballs stay in place and makes eating the sandwich easier (and usually, less messy). Toss those bread pieces into your freezer bag for the next time you need homemade breadcrumbs! Making these Italian Meatball Sub Sandwiches is incredibly easy! Here’s how: First, preheat the oven to 375 degrees. Set aside a 9x13 baking dish. Mix together meat, herbs, spices, Parmesan, 1 large egg, ¼ cup marinara sauce, and about ½ cup of breadcrumbs in a large bowl. You want to use either a wooden spoon or just your fingertips to combine the ingredients gently. Don’t overwork the mixture or it won’t hold together when you form the meatballs. Next, using a one-inch cookie scoop, begin forming meatballs. Place into baking dish. Bake for approximately 20 minutes. Then add the remaining marinara sauce to cover the meatballs and continue baking for about 15-20 more minutes. It's recommended beef be cooked to an internal temperature of at least 160 degrees. Remove meatballs from oven. Add 4-5 meatballs to each 6-inch Italian sub roll. Top with mozzarella cheese. These Italian Meatball Sub Sandwiches come together so quickly and with minimal effort. If you have a kiddo that enjoys helping in the kitchen, this is a fun one! Ingredients 1-pound lean ground beef 1/2-pound ground Italian sausage 1 Teaspoon garlic powder 1 teaspoon onion powder 1 ½ teaspoons basil 1 ½ teaspoons oregano 1/2 teaspoon ground black pepper ¼ teaspoon salt ¼ cup freshly grated parmesan cheese ¼ cup + 1 1/2 cups homemade marinara sauce 1 large egg ½ - 1 cup Italian breadcrumbs 12 Slices mozzarella cheese 6 Italian loaf rolls, approximately 6 inches long Directions Preheat oven to 375 degrees. In a large bowl, thoroughly combine all ingredients with only ¼ cup homemade marinara sauce. Using a 1-inch cookie scoop, roll into one-inch balls, and place into a 9x13 baking dish. If you don’t have a cookie scoop you can simply “eyeball it” or use a 1 Tablespoon measuring spoon and use two Tablespoons per meatball. The equal measurement helps to ensure an even cooking time. I typically get about 24-30 meatballs from this recipe. Place formed meatballs into baking dish and bake for approximately 25-30 minutes or until meat is cooked through and evenly browned. Internal temperature should be at least 160 degrees. Pour the remaining homemade marinara sauce over the top of meatballs and bake for an additional 15 minutes. Place approximately 4-5 meatballs per Italian roll. Add additional sauce based on preference. Top with mozzarella cheese. The residual heat from the meatballs and sauce should melt the cheese pretty quickly. However, feel free to place the prepared sandwiches on a sheet pan and bake for an additional 5 minutes. If you enjoyed this Italian Meatball Sub Sandwich recipe, we'd love to hear from you in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

Homemade granola is such an easy staple to have on hand all of the time. It is perfect for snacking or as a quick and healthy breakfast on the go! Jump to recipe It can be really tempting to stop by a drive-through for a biscuit and coffee on a busy morning. Or, to even skip breakfast all together. But neither of those are very healthy nor budget friendly. A quick and affordable option I love is homemade granola. It's absolutely delicious on its own. I mix just a handful of this chocolatey, fruity, goodness with yogurt. Trust me, it will keep you full until lunchtime without feeling weighed down. Make a big batch of it to start your week off right! Store bought granola can be filled with extra sugar and unnecessary artificial ingredients. This homemade version keeps it nice and simple and completely customizable. This Chocolatey Fruit & Nut Granola has healthy ingredients you can pronounce and likely have on hand already! For this recipe you will need: Old Fashioned Rolled Oats You want the real stuff here, nothing that is instant or “quick cooking”. Just good, whole rolled oats that are full of protein and soluble fiber. The fiber in oats, known as beta glucan, has been found to lower blood glucose and cholesterol, which can reduce the risk of diabetes and heart disease. Soluble fiber can also promote healthy gut bacteria. (1) If you're allergic or have a sensitivity to gluten, be sure to check the packaging for the “Certified Gluten-Free” label since some brands may have a risk of cross-contamination. The CGF label should ensure that the oats were packaged in a gluten free environment. Walnuts Walnuts are considered by scientists to be a superfood because they offer a high amount of unsaturated Omega-3 fatty acids. Plant-sterols and vitamins found in walnuts have been found to help suppress hunger which could aid in weight loss.(2) The high levels of the amino acid, arginine, has been found to assist the liver in detoxifying ammonia.(3) Raisins Raisins contain magnesium and potassium, which can be good for nerve and muscle functions, as well as heart health. (4) Dried Cranberries Fresh cranberries have been long known as a superfood, but dried cranberries offer healthy benefits as well. Full of antioxidants, Vitamin C, and potassium, dried cranberries have been found to aid in heart health. The dietary fibers found in dried cranberries can aid in intestinal conditions, such as constipation and indigestion. (5) Dried Cherries Scientific research has found that dried cherries can aid in inflammation due to arthritis and gout. Dried cherries are also high in fiber and can aid in intestinal conditions.(6) Honey When it comes to sweeteners, raw honey tops the list with the most nutrients and vitamins. Unlike refined sugar, honey’s proportion of fructose to glucose has a lower glycemic index, meaning that it can help avoid the spike and subsequent crash in blood sugar. (7) Coconut Oil Coconut oil is high in antioxidants and can help to lower blood pressure. Virgin coconut oil is rich in phenolic compounds which can aid in inflammation. (8) Dark Chocolate Packed full of iron, magnesium, zinc, copper, and phosphorus, dark chocolate has been found to support immunity. Dark chocolate can even help to improve blood flow to your skin and help protect from sun damage, thanks to its antioxidants! (9) Ready to make this delicious Chocolatey Fruit and Nut Granola? Let’s get started! First, preheat your oven to 300 degrees F and prepare a 9x13 sheet pan with parchment paper. Next, heat coconut oil until melted. Combine all ingredients, except the dark chocolate, in a large bowl. Evenly distribute mixture onto prepared sheet pan. Bake for about 20 minutes or until oats are slightly crisp. Remove sheet pan from oven and place on a wire cooling rack for about 5-10 minutes. Add dark chocolate chips and allow mixture to cool completely before breaking into clusters. Yield: Approximately 8 cups Ingredients 4 ½ cups Old-Fashioned Rolled Oats 1 cup Walnut halves or pieces 1/2 cup raisins 2/3 cup dried cranberries 2/3 cup dried cherries 3/4 cup raw honey 2 Tablespoons vanilla extract 2 Tablespoons Coconut Oil, melted 1/2 cup dark chocolate mini chips Directions Preheat oven to 300 degrees F. Line a 9x13 sheet pan with parchment paper. In a small microwave safe bowl, add coconut oil and heat for approximately 20 seconds or until melted. In a large bowl, combine melted coconut oil and ingredients, except the dark chocolate. Spread mixture into an even layer on prepared parchment lined baking sheet. Bake for approximately 25 minutes or until oats are golden and slightly crisp. Remove from oven and place on cooling rack. Cool mixture for approximately 5-10 minutes. Then add dark chocolate chips. Allow mixture to cool completely. Break apart the mixture into clusters and place into sealable container. Did you enjoy this Chocolatey Fruit and Nut Granola recipe? Let us know in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today! Sources: 1) https://www.mayoclinichealthsystem.org/hometown-health/speaking-of-health/start-your- day-with-healthy-oatmeal#:~:text=Oats%20contain%20a%20type%20of,gut%20bacteria%20and%20intestinal %20health 2) https://www.health.harvard.edu/blog/health-benefits-of-walnuts-2018081314526 3) https://www.fishertitus.org/healthy-living/healthy-living-blog/2018/what-foods-cleanse- your-liver/#:~:text=It%20also%20assists%20the%20liver,the%20liver%20in%20detoxifying%20ammonia 4) https://time.com/5525636/are-raisins-healthy/ 5) https://www.netmeds.com/health-library/post/dried-cranberries-health-benefits-nutrition-uses-for-skin-and-hair-recipes-side-effects 6) https://sunrisefresh.com/blogs/blog/are-dried-cherries-good-for-you#:~:text=Dried%20cherries%20could%20possibly%20be,for%20an%20efficient%20food%20source 7) https://bestbees.com/2023/01/16/benefits-of-honey/ 8) https://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/coconut-health-benefits 9) https://health.clevelandclinic.org/dark-chocolate-health-benefits

Layers of turkey, sharp cheddar cheese, and a buttery Cajun sauce tucked inside a delicious honey butter yeast roll. These little sandwiches pack a powerful punch that will have your guests requesting the recipe before they leave! Yield: 12 sliders Jump To Recipe Does the perfect party food exist? I believe these sliders are pretty darn close! If you're familiar with the popular ham and Swiss "funeral sandwiches", you'll find that this recipe could be its Cajun Cousin! They offer a cheesy, smokey, and peppery goodness and that kick of robust seasoning is mouth-watering! Living on the Gulf Coast, I’ve had my fair share of Jambalaya, Gumbo, Mudbugs, and Etouffee. However, this Cajun Turkey Slider is probably my absolute favorite New Orleans-inspired treat! I love that these sandwiches can be made ahead of time and require minimal effort. They’re perfect for a game day party or Mardi Gras celebration! For this recipe you'll need: Honey Butter Yeast Rolls My Honey Butter Yeast rolls are light and fluffy and are the perfect vessel to hold just about anything! These rolls come together in under an hour and the sweetness they offer pair beautifully with the Cajun spices. Deli Cajun Style Turkey Breast We want to build layers of delicious goodness in these tiny sandwiches, and this is the best place to start! Ask the deli to slice it thin, about 1/16” or 1.5 millimeters. Of course, you can order to your desired preference, but we think this is pretty perfect. Sharp White Cheddar Cheese A good quality sharp cheddar cheese is rich and creamy and will balance the pepperiness from all of the spices. I prefer to purchase it in block form and slice it myself. However, if you’re in a hurry, sliced cheese will work just fine! If you can’t find a good, sharp cheddar, Provolone will make a good substitute. Butter We love the richness real butter adds to baked goods. Brands like Challenge, Kerry Gold, Tillamook, or Vital Farms are all great choices and are available at most grocery stores. Cajun Seasoning In our house, it’s Tony Chachere’s, which can typically be found in most grocery stores and even dollar stores. However, you can make your own Cajun seasoning by simply combining the following in a small jar: 1 teaspoon thyme 1 teaspoon oregano 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon ground black pepper 1 teaspoon smoked paprika 1 ½ teaspoons fine kosher salt Shake or stir to mix well. Honey Mustard We love the sweet tang found in Sweet Baby Ray’s Honey Mustard. Honey mustard is made of you guessed it, honey, and mustard. Both are very complementary to the richness of the cheddar cheese and the spiciness of the Cajun seasoning. Worcestershire Sauce Remember, we’re building layers here. We have our spicy, sweet, and tangy components. Now, we want a little bit of savory lingering in the background. Worcestershire sauce offers an umami flavor that enhances the overall flavor profile. Ready to Get Started? These Cajun Turkey Sliders come together in just a few easy steps! First, melt butter in a saucepan over low heat. When butter is melted, stir in Cajun seasoning. Next, add honey mustard and Worcestershire sauce to the butter mixture. Then simmer on low heat for about 3 minutes. Prepare a 9x13 baking dish by spraying it with non-stick spray. Slice the rolls in half and add the bottoms to the prepared baking dish. Then top each with two slices of turkey and two or three slices of thinly sliced cheese. Add one teaspoon of butter mixture over each sandwich, then place the tops of the rolls on the sandwiches. Pour the remaining butter mixture over all covered rolls. Allow to marinate for at least 1 hour, though overnight is best for the most flavor. Remove from refrigerator and allow the baking dish to come close to room temperature. Bake at 350 degrees for about 15 minutes or until the tops are golden brown and the cheese has melted. Ingredients Honey Butter Yeast Rolls 1 pound deli Cajun style turkey breast 4 ounces Sharp White Cheddar cheese, thinly sliced 6 Tablespoons butter 2 Tablespoons Cajun seasoning 1 Tablespoon honey mustard ½ Tablespoon Worcestershire sauce Directions In a medium saucepan over low heat, melt butter with Cajun seasoning. Add honey mustard and Worcestershire sauce to the butter mixture. Simmer on very low heat for approximately 3 minutes or until Cajun seasoning has softened a bit. Lightly spray a 9x13 baking dish with non-stick spray. Slice the rolls in half and add bottoms to baking dish. Top each with two slices of turkey. You will need to fold the turkey over a bit so that it fits on the roll. Carefully add one teaspoon of butter mixture on top of the turkey. Add two or three thin slices of cheese. Place the remaining top of roll and add one teaspoon of butter mixture to each sandwich. Pour any remaining butter mixture into the bottom of the baking dish. Allow to marinate overnight or at least 2 hours in the refrigerator. Bake at 350 degrees for 15 minutes or until tops are golden brown. Did you enjoy these Cajun Turkey Sliders? Let us know in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

Winter is the perfect time to organize and reevaluate our homes. One way we like to do this is with The Three Rivers Pantry Challenge. The pantry challenge can be done anytime; however, every January and February is when we like to challenge ourselves to use what we have on hand and stay out of the grocery stores. For the pantry challenge, you make the rules so you can really tailor it to your family’s specific needs and lifestyle. Here are three things the pantry challenge can teach us: How to Be Mindful The pantry challenge allows us to be more mindful of what we have preserved and shopped for over the previous months. For many, so much time is spent selecting seeds, planting, nourishing, harvesting, and preserving our harvests from our gardens for several months. That’s a lot of work! That time and effort shouldn’t be wasted simply because we forgot a product was on the shelf or because it may not be our favorite thing in the pantry. However, waste not want not, friends! That's the mindset of the pantry challenge. It’s ok if that pickled okra isn’t the family favorite, you know that now and likely won’t preserve any more of it. But it’s not ok to waste it. If you really just can’t stand it - offer it to a friend or neighbor who has mentioned how much they love it. Being mindful of the work you put in and the goal of all of that work can really help us to bite the bullet, or in this case, the pickled okra. How to Be Intentional The pantry challenge also allows us to evaluate what foods we enjoy eating the most and new ways to use items we don’t naturally gravitate toward. So, we’ve learned that the family doesn’t particularly care for pickled okra... that’s ok! Now we know and we move forward in our garden plans. When planning your next garden season, you may still plant okra but may look for other ways to preserve it. Or you may opt to forego okra all together. The idea is now you become more deliberate about what you plant, how much you plant, and what you intend to do with the harvest. How to Be Creative If we're staying out of the grocery stores, then we should obviously see cost savings. The pantry challenge reminds us to not only be frugal but to also be creative. The pickled okra isn’t a huge hit with the family, and you’ve given as much as you can to friends, family, neighbors, and maybe even a few strangers. However, you still just can’t seem to get rid of it. Now what? We take a lesson from the Food Network show Chopped! We use our logical thinking skills and creativity to make use of the product at hand. Perhaps the okra can be freeze-dried or dehydrated then turned into a powder that can be used as a seasoning? Or try your hand at perfecting a delicious Caruru recipe! Check out my recent YouTube Short for some Pantry Challenge recipe ideas, and don't forget to subscribe for more! Let’s Get Started! The best way to get started with a pantry challenge is to know exactly what you have on hand. Using an inventory sheet can help with this. We are offering our Free Pantry Inventory Booklet in our February newsletter. This booklet offers over 20 pages, with over a hundred different items listed, so that you can make sure every nook and cranny of your pantry is accounted for. Even if you aren’t a gardener or homesteader, there are inventory sheets just for you! We also recommend doing a second inventory at the end of your pantry challenge. Compare the two lists and see how you did. Sometimes if I feel we still have a lot to get through, I will extend the pantry challenge through March. It’s ok to start and stop when you decide. Remember you make the rules! If you would like to learn more about the Three Rivers Pantry Challenge you can find Jessica on YouTube and on Instagram. Our Free Pantry Inventory Booklet is only for our newsletter subscribers and will be available for a limited time only. So, make sure you download yours today! Our newsletter features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. You can sign up for our newsletter here! Let us know in the comments below if you're participating in the pantry challenge and how it’s going for you!

Light, fluffy, and easy to prepare, these Buttermilk Mixed Berry Waffles are one of my absolute favorite breakfast recipes. Though, we have been known to have them for dinner on occasion! Yield: Varies - I have this waffle maker and get about 28 individual square servings. Jump to recipe We enjoy picking fresh berries every year from a local grower and we look forward to making these delicious waffles. I like to prepare a huge batch at once and then freeze the rest for later. They can easily be warmed up quickly in a microwave or toaster oven. Try them with a little Homemade Peach Butter on top for a taste of sunshine! To make these Buttermilk Mixed Berry Waffles, you will need: Flour I used organic, unbleached all-purpose flour for this recipe, but you could certainly use a gluten-free option. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level if off with a flat edge, like the back of a butterknife. Baking Powder and Baking Soda Yep, I use both baking powder and baking soda for our waffles. We’re going for extra fluffy waffles here. Buttermilk Do not skimp out on this ingredient! Buttermilk has been found to activate baking soda which produces the gas to make dough or batter rise. If you use regular milk or even the DIY trick of adding vinegar or lemon juice to regular milk, be aware that the batter may not be as thick as if you used actual buttermilk. The tangy flavor of buttermilk pairs perfectly with the sweetness of the berries. Eggs, Salt, & Sugar I use my Homemade Mixed Berry Extract in this waffle recipe because I think it really adds that umph of berry flavor. A good vanilla extract will work just fine too! Butter We love the richness real butter adds to baked goods, but you can certainly replace the butter with a neutral oil like olive oil or avocado oil. For this recipe, you’ll need about ¾ cup of oil. Lemon Zest The lemon zest in this recipe will pair perfectly with the sweet berries and add a little more complexity to each bite. Blueberries & Raspberries I have used both fresh and frozen berries in this recipe and both do well. You will just want to drain your thawed frozen berries to avoid adding any additional liquid to the batter. You could also use freeze-dried berries, which I do pretty often. If you are interested in learning more about freeze drying you can read our review here. Let's Get Started! These Buttermilk Mixed Berry Waffles come together in 7 easy steps: First, preheat waffle iron and spray lightly with non-stick spray. Next, combine flour, baking powder, baking soda, and salt in a medium bowl. Next, whisk together eggs, buttermilk, butter, sugar, and lemon zest in separate, large bowl. Add dry ingredients to wet ingredients one ½ cup at a time, stirring well after each addition. Gently fold in the mixed berries. Pour batter onto preheated waffle iron. The amount of batter will vary based on the size of your waffle maker. Cook waffles according to your waffle maker’s manufacturer recommendations. Ingredients 4 cups all-purpose flour 4 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 4 large eggs 4 cups buttermilk 3 Tablespoons sugar 2 teaspoons Homemade Mixed Berry Extract 2 sticks butter, melted Zest from one lemon Mixed berries Directions In a medium bowl, combine flour, baking powder, baking soda, and salt. In a large bowl, whisk together eggs, buttermilk, butter, sugar, and lemon zest. Add dry ingredients to wet ingredients one ½ cup at a time, stirring well after each addition. Gently fold in the berries. Preheat waffle iron and spray lightly with non-stick spray. Pour approximately ¼ cup of batter onto waffle iron. Cook waffles as per manufacturer’s instructions or until waffles are golden brown and slightly crispy. Did you enjoy these Buttermilk Mixed Berry Waffles? Let us know in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

These cake-like doughnuts are full of fall flavors! Covered in delicious cinnamon sugar and packed with apple flavor, they're the perfect way to start your fall morning. These baked doughnuts are moist, sweet, and easy to make. They also freeze beautifully, making them perfect for meal prep. With just a few staple ingredients, you can have a plate full of these mouthwatering doughnuts in no time! Jump to Recipe For this recipe you'll need: All-purpose flour You can absolutely use gluten-free flour for this recipe; however, I used standard, all-purpose. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. Apple Cider For this recipe, you want concentrated apple cider, which is just making an apple cider reduction. It’s quick and easy to do! Simply simmer two cups of apple cider in a small saucepan over low-medium heat for approximately 15-20 minutes. Remove from heat and allow to cool for 10-15 minutes. Your cider should be reduced by half leaving you will approximately 1 cup. Baking Powder, Baking Soda, & Fine Sea Salt Apple Pie Spice You can use a store-bought version or make your own by mixing together in a small jar or bowl: 4 tablespoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground ginger 1 teaspoon allspice 1 teaspoon ground cloves Butter We love the richness real butter adds to baked goods, but you can certainly replace the butter with a neutral oil like olive oil or avocado oil. You’ll want to use 1 ½ Tablespoons of oil for the batter and drizzle a little oil over each baked doughnut prior to adding the topping. Sugar and Molasses Why not just use brown sugar? You definitely can! It just isn’t something I buy anymore. If using brown sugar, you will just use the one-cup measurement that is listed for sugar—no need to add more or less. Eggs & Milk I used 2% milk for this recipe because that’s what we typically have on hand on a regular basis. Apple Cinnamon Extract I have a super easy homemade recipe for this. However, you can find a store-bought version online or just simply use vanilla extract. Making The Apple Cider Doughnuts Baked doughnuts are probably one of my absolute favorite breakfasts to make because they come together so quickly and with minimal effort. While the apple cider is doing its magic of reduction, go ahead and start getting your dry ingredients together in a medium-sized bowl. In a separate bowl, combine wet ingredients, including cooled cider reduction. Add dry ingredients a little at a time to wet ingredients, and mix well after each addition. Lightly grease your doughnut pan and carefully fill each cavity approximately ¾ full. Bake for 17-20 minutes at 350 degrees. Allow doughnuts to cool in pan for about 3 minutes then transfer to a wire cooling rack. Carefully dip each doughnut into melted butter, or drizzle with oil, then coat the doughnut in the prepared topping mixture. Ingredients 2 cups apple cider, concentrated 2 ½ cup all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 ½ teaspoon apple pie spice ¼ teaspoon fine sea salt 2 tablespoons butter, melted 1 cup sugar 1 tablespoon blackstrap molasses 1 large egg ½ cup milk 1 ½ teaspoons apple cinnamon extract Topping ½ cup butter, melted 1 cup sugar 1 tablespoon apple pie spice 1 teaspoon apple cinnamon extract Directions Preheat oven to 350 degrees. In a medium saucepan over low heat, simmer apple cider until reduced to approximately 1 cup, approximately 20-25 minutes. In a medium bowl, combine flour, baking powder, baking soda, apple pie spice, and salt. In a large bowl, combine melted butter, sugar, molasses, egg, milk, and apple cinnamon extract. Using mixer on low-medium speed, carefully add dry ingredients. Mix until well combined. Lightly grease doughnut pan with nonstick spray, then carefully spoon batter into each cavity, approximately 3⁄4 of the way full. Bake for approximately 17-20 minutes or until golden brown and inserted toothpick is clean. Allow doughnuts to cool in pan for 3 minutes before transferring to wire cooling racks. In a small shallow bowl, combine sugar, apple pie spice, and apple cinnamon extract. While doughnuts are warm, but cool enough to handle, begin lightly dipping each in the melted butter. Then carefully coat all sides of each doughnut in the sugar mixture. Freezing Instructions: Use parchment or wax paper in between each completely cooled doughnut and store in a gallon-sized freezer bag for up to 3 months. Did you make these Baked Apple Cider Doughnuts? Let us know in the comments below how they turned out! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

Jump to recipe This quick and easy meal comes together in just 30 minutes and is better than any take-out! Tender pieces of steak and garden-fresh broccoli are covered in a delicious savory sauce. When it's been a long day of juggling work, kids, chores, and all of the things, I rely on simple meals that can come together extremely fast! This Easy Beef & Broccoli Skillet fits the bill perfectly because it takes little preparation, a few pantry staples, and is an all-in-one meal. We love this dish because it’s like having take out from our favorite Asian restaurant but for pennies on the dollar - we think it tastes even better than take-out! For this recipe you will need: A tender cut of beef like flank steak, sirloin, or ribeye. Sesame oil Fresh broccoli, washed and chopped into 1-inch pieces Corn starch Low sodium Soy Sauce or Coconut Aminos Hoisin sauce Dark Brown Sugar Garlic and Onion Powder Fresh ginger Ground black pepper and crushed red pepper flakes Toasted sesame seeds (optional) Let’s get started! First, you’ll want to tenderize your flank steak. You can do this by marinating the steak in the sauce mixture ahead of time or by using a meat mallet. Because I want this to be a quick and easy recipe, I use a meat mallet like this one. Next, cut your steak into strips. Once your steak is prepped, move on to preparing the sauces. In a small bowl, combine 2 Tablespoons cornstarch, 2 Tablespoons soy sauce, and 2 Tablespoons hoisin sauce then set aside. In a separate bowl, combine the remaining 2 teaspoons each of the soy sauce (or coconut aminos) and hoisin sauce, brown sugar, spices, and 2 teaspoons of cornstarch. Mix each sauce well. If you like your stir-frys extra saucy, I recommend doubling the sauce mixture that includes the brown sugar and spices. Keep in mind that this may increase the sodium in the final product. Now that your steak and sauce is ready, warm a large skillet over medium-high heat and add 1 Tablespoon of sesame oil. Cook steak until desired temperature. Remove steak from skillet and set aside. Next, add remaining sesame oil to skillet and cook broccoli pieces for about 5 minutes. Return the cooked steak back to the skillet, add sauces, and bring to a boil. Reduce heat and simmer on low for about 5 minutes. Remove from heat and allow the sauce to cool and thicken. Serve over rice, noodles, or mashed potatoes. Top with toasted sesame seeds if desired. My kids don’t particularly like sesame seeds, so I opt to not add them. Ingredients 1-pound flank steak, cut into 1” thin strips 2 Tablespoons sesame oil 1 large head fresh broccoli, approximately 4 cups, cut into 1” pieces 2 Tablespoons corn starch plus 2 teaspoons 2 Tablespoons low sodium soy sauce plus 2 teaspoons 2 Tablespoons hoisin sauce plus 2 teaspoons 3 Tablespoon dark brown sugar ½ Tablespoon garlic powder ½ Tablespoon onion powder 1 teaspoon fresh ginger, finely grated ½ teaspoon ground black pepper ¼ teaspoon crushed red pepper flakes (optional) ¼ cup toasted sesame seeds Directions In a large bowl, add 2 tablespoons corn starch, 2 tablespoons soy sauce, 2 tablespoons hoisin sauce. Mix well. In a medium bowl, combine remaining soy sauce and hoisin sauce, brown sugar, spices, and 2 teaspoons corn starch. Mix well. In a large skillet over medium-high heat, add 1 tablespoon sesame oil and cook steak until desired temperature*. Remove steak from skillet and set aside. Add remaining sesame oil to skillet and cook broccoli for approximately 5-7 minutes or until tender. Return steak to skillet, add sauces, and bring to a boil. Reduce heat and simmer on low heat for approximately 5-7 minutes. Sauce will thicken as it cools. Serve over rice, Lo Mein noodles, or mashed potatoes. *Notes: It's recommended steak be cooked to an internal temperature of 145 degrees. If you like your stir-fry extra saucy, I recommend doubling the sauce mixture that includes the brown sugar and spices. Keep in mind that this will increase the sodium in the final product. If you made this Easy Beef & Broccoli Skillet recipe, we'd love to know how it turned out! Leave us a comment down below and tell us what you think. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

These grilled pork chops will spice up any weeknight dinner! This recipe offers a tangy and slightly fruity flavor balanced with the subtleness of heat. I often serve with buttered rice and my Sauteed Sugar Snap Peas. Yield: 4 Servings Jump to recipe My family loves having tender, juicy pork chops for dinner. I love that I can get dinner on the table in under an hour! Because of its versatility, pork is a great option for busy weeknights and this one-pan meal is no exception. What better way to serve pork chops than with a bright, tangy, homemade Asian Plum Sauce? For this recipe, you'll need: A cast iron grill pan Cast iron can withstand high temperatures and allows the meat to obtain a perfect sear. Cast iron will also retain its heat once removed from the stove. I use this one. If you don’t have a cast iron grill pan, you can use a stainless steel skillet. However, you'll want to use medium heat and allow a little extra time for it to become hot enough to give a good sear. 4 bone-in center-cut pork chops, 1-inch thick Choose chops that offer a pinkish-red color with some marbling in the meat. Fat is ok, as it will add flavor and keep the pork from drying out. You'll want to avoid pork chops with a dark bone color and meat that is pale in color. Measuring internal temperature with a probe thermometer is the best way to test the doneness of pork chops. Cooked to 145°F, the meat is tender, juicy, and just a touch pink. Apple Cider Vinegar, Kosher Sea Salt & Sugar Brining pork chops before cooking enhances the flavor and tenderizes the meat. Once your pork has completed the brining process, you'll want to dry it well with paper towels before adding any dry seasonings. Onion Powder, Garlic Powder, Black Pepper, Chili Powder This seasoning combination is where you will find your subtle heat. Feel free to adjust to your desired taste level. I tend to go on the low side for the kiddos. Oil for cooking You’ll want to use a neutral oil that has a high smoking point. Avocado or vegetable oil both work great. Asian Plum Sauce For this recipe, I use my home-canned Asian Plum Sauce. If you aren’t a canner, you can simply reduce the ingredients by two-thirds and make your sauce in a small saucepan while your pork cooks. Or, this store-bought version is pretty good! Let’s get started! Ingredients 4 bone-in center-cut pork chops, 1-inch thick Brine: 4 ½ cups cold water 1 teaspoon Apple Cider Vinegar ¼ cup kosher sea salt 3 tablespoons granulated sugar Seasonings: 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon ground black pepper ½ teaspoon chili powder 2 tablespoons cooking oil, such as avocado or vegetable 1 cup Asian Plum Sauce Directions In a large bowl, whisk together cold water, vinegar, salt, and sugar. Marinate pork chops in brine for 30-45 minutes. Remove the chops from the brine. Pat the chops very dry with paper towels. Season all over with 1 teaspoon black pepper or spice rub. Heat a cast iron grill pan over medium-high heat. When your grill pan is piping hot, add pork chops to pan and allow to cook for approximately 4 minutes per side or until the internal temperature of the thickest portion of the chop registers 145 degrees. Pour Asian Plum Sauce over cooked pork chops and allow to rest at least 5 minutes prior to serving. If you made this recipe, we’d love to know how it turned out. Leave us a comment down below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!