Think pork is dry? Pork Chops and Stuffing Bake is here to prove you wrong. Prepared in a cast iron skillet and baked with an easy mushroom and onion stuffing on top.

This post is sponsored by the Ohio Pork Council. All opinions are my own.

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Just last night a friend told me that pork is dry and inferior to other meats. I am here to strongly oppose that opinion because I have cooked pork so many different ways and as long as you cook it properly, it shouldn’t be dry.

A common misconception is that you need to cook pork until it’s not longer pink but just like a cut of steak it’s perfectly okay to have a blush of pink inside as long as it reaches an internal temperature of 145°F. Pork cuts like tenderloin and chops should always be cooked to an internal temperature of 145°F no matter what cooking technique you use.

What do you need to make Baked Pork Chops and Stuffing?

• Pork chops
• Salt and pepper
• Fresh bread cubes
• Condensed cream of mushroom soup
• Onion
• Poultry seasoning

Similar to my cast iron pork tenderloin, this baked pork chops and stuffing dish is cooked in just one cast iron skillet. My mom’s recipe card directed you to transfer the seared pork chops from the the skillet into a baking dish, but I decided that step was unnecessary. Unless of course you do not own a cast iron skillet or other oven-proof skillet, in which case by all means swap into a baking dish.

Regardless of whether you bake it in the skillet or transfer to another pan, just remember to have an instant read meat thermometer handy to ensure it reaches an internal temperature 145°F.

The end result? A very moist, definitely not dry, pork chop topped with tender mushroom stuffing. My mom suggested to serve it with applesauce, baked potato (twice baked mashed potatoes would also be good), and a side salad, but I couldn’t get my husband on board with the applesauce. Surely there are more people out there who enjoy applesauce with pork? Don’t leave me hanging.

Applesauce aside, my husband loved this recipe and said it tastes like Thanksgiving except with juicy pork chops instead of turkey. While this recipe will taste like comfort food, just know that pork is packed with protein, selenium, and choline to keep you motivated and energized. For more pork recipes and to learn about the 3500+ families that raise pork in Ohio, check out OhioPork.org.

Three years ago: Vegan Peanut Butter Chocolate Chip No-Bake Cookies

Six years ago: Rehearsal Dinner at Bleu & Fig

Eight years ago: Weekly Meal Plan #35

Ten years ago: Pumpkin Pecan Oatmeal

Eleven years ago: Pumpkin Popcorn Balls

Twelve years ago: Caramel Apple Cinnamon Roll Cupcakes

PORK CHOPS AND STUFFING BAKE

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 1 Hour 5 Minutes 1 Hour 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups soft bread cubes*
• 1/4 cup chopped onion
• 1/4 cup unsalted butter, melted
• 1/4+1/3 cup water, divided
• 1/2 tsp poultry seasoning
• 1 (10.5oz) can condensed cream of mushroom soup
• 4 pork chops

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, toss together the bread cubes, onion, butter, 1/4 cup water, and seasoning. Set aside.
3. In a small bowl, whisk together the condensed soup and 1/3 cup water. Set aside.
4. Season pork chops on both sides with salt and pepper.
5. In a large cast iron skillet** over medium heat, sear the pork chops, about 2-3 minutes per side.
6. Remove from heat, place a mound of stuffing on top of each pork chop, then pour mushroom soup mixture over the top.
7. Cover skillet with foil, transfer to the oven, and bake for 45 minutes. Uncover and bake another 15 minutes or until the internal temperature reaches 145 degrees F***.
8. Serve immediately with a baked potato and a side salad.

 

Notes

*You can also using dried stuffing mix, but add another 1/4 cup water. **If you don't have a cast iron skillet or other oven-proof skillet, transfer to a greased baking dish. ***Use an instant read internal thermometer.

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Source: My mom, from the 1970s.

Believe it or not, this cast iron pork tenderloin cooks in just about 25 minutes. Complete with Brussels sprouts, Yukon gold potatoes, and an apricot honey-mustard glaze.

This post is sponsored by the Ohio Pork Council. All opinions are my own.

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Would you believe me if I told you that this beautiful cast iron pork tenderloin served with Brussels sprouts and potatoes takes only about 25 minutes to cook? Because it’s the truth. The trick is to first sear the outside by cooking it in the cast iron on the stovetop and then finish it in the oven.

Just make sure you have an instant read thermometer handy. Pork cuts like this tenderloin (and pork chops) should always be cooked to an internal temperature of 145°F no matter what cooking technique you use. If you look at my photo above, there’s a slight blush pink color in the center, and that’s totally safe to eat. I actually took the pork tenderloin out of the oven when it read 140°F because during the 5 minutes of rest time it actually reached 145°F. No dry pork here!

Don’t like Brussels sprouts? You are welcome to change up the sides – maybe add some Texas Roadhouse rolls. This cast iron pork tenderloin would also be great served with Sweet Thai Chile Sauce instead of the apricot honey-mustard, if you prefer. This is why I abstained from including either of them in the title of this recipe. Choose your own adventure.

The reason I know that Sweet Thai Chile Sauce would also be good on cast iron pork tenderloin is because I had it served with grilled pork tenderloin at an event with The Surber’s, owners of a farm right here in central Ohio. There are more than 3500 family farms in Ohio who raise enough pork to feed about 25 million people – that’s over 13% of the population of the US. So even if you’re not in Ohio, when you buy pork at the grocery store or the farmers market, you could be supporting Ohio farm families that produce that pork.

Want to learn all about pork? Head to OhioPork.org for more info, including more pork recipes.

CAST IRON PORK TENDERLOIN

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PORK

• 1 lb. pork tenderloin
• 2 tsp dried thyme, divided
• 2 tsp salt, divided
• 2 tsp ground black pepper, divided
• 2 Tbsp olive oil, divided
• 1/2 lb. Brussels sprouts, trimmed and halved lengthwise
• 1/2 lb. Yukon gold potatoes, cubed

SAUCE

• 1/3 cup apricot preserves
• 2 Tbsp honey
• 1 Tbsp brown sugar
• 3 Tbsp Dijon mustard

Directions

1. Preheat oven to 425°F.
2. Using paper towels, pat dry the pork tenderloin. Season on all sides with thyme, salt, and pepper; set aside.
3. In a large bowl, toss the Brussels and potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1 teaspoon salt, and 1 teaspoon pepper; set aside.
4. Place a large cast iron skillet over medium heat. Add remaining 1 tablespoon of olive oil to the hot pan, then sear the tenderloin for 2 minutes on each side.
5. When the tenderloin is searing on its final side, add the Brussels and potatoes skillet, arranging the Brussels cut side-down.
6. After the final 2 minutes on the stovetop, transfer the whole skillet into the preheated oven. Roast for 5 minutes.
7. Meanwhile, in a small bowl blend together the sauce ingredients. After 5 minutes, brush half of the sauce over the tenderloin and return to the oven for another 10 minutes.
8. Use an instant read thermometer to check the doneness of the pork after a total of 15 minutes cooking time. It is done when it reads 140-145°F. If not, continue to cook and check every 3-5 minutes.
9. When the tenderloin is done, remove from the skillet to rest for 5 minutes before slicing and serving with remaining sauce.

Source: Adapted from The Practical Kitchen and my Corned Beef with Honey Marmalade Mustard Glaze.

These pork bulgogi rice bowls may look fancy, but they are easier than you think! Make bulgogi bowls quick and easy for any night of the week with ground pork.

This post is sponsored by the Ohio Pork Council. All opinions are my own.

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Of all the cuisines in the world, I think the South Asian continent is home to my favorites. We probably dine out at such establishments more often than others and also gravitate towards the same direction when cooking at home.

We are lucky enough to have an arsenal of staple ingredients in our pantry for such cuisines, but not everyone wants to buy a bottle of mirin or curry paste to make one recipe. As such, I decided to share a recipe for pork bulgogi rice bowls that has a more approachable ingredient list, even if it’s not technically authentic.

What you need to make pork bulgogi rice bowls:

• Ground pork
• Brown rice
• Bulgogi sauce – store bought or homemade
• Green onion (aka scallions)
• White wine vinegar
• Cucumber
• Carrot
• Sour cream
• Sriracha
• Sesame seeds

Okay so you will have to buy a bottle of bulgogi sauce if you don’t want to make it yourself, but it can easily be found in the Asian section of the grocery store where you buy the rest of your groceries.

If you prefer white rice you can for sure use that instead. I love the nutty flavor of brown rice and the additional hearty element to an otherwise fairly light meal. Recipes like these bulgogi rice bowls are easy to make adjustments, as the components are assembled separately. Want to add fresh minced ginger to the ground pork? By all means, please do. Can’t handle the spice of sriracha? Add less or omit. Want to add daikon to your flash-pickled veggies or substitute for kimchi slaw? You get the idea.

What’s the difference between bibimbap and bulgogi?

Bulgogi is traditionally marinated meat, typically beef (but sometimes pork for a more economical option), that is grilled or stir-fried and served with a sweet and savory Korean BBQ sauce (not to be confused with my Asian BBQ sauce) and pickled vegetables or kimchi.

Meanwhile bibimbap is raw or lightly cooked meat served with a spicy gochujang chili sauce and sauteed vegetables and often topped with an egg. Both can be served over a bed of rice, but sometimes bulgogi is served as lettuce wraps instead.

Is the ground pork in this bulgogi rice bowl recipe traditional? No. I admit that this dish has neither beef nor a marinating step as I was trying to make something inexpensive and weekday-friendly. As an added bonus, every 3 ounces of pork comes with 22-24 grams of protein (depending on the cut). Meals with 20-30 grams of protein will help fuel your body and may help you feel fuller. This recipe uses 16 ounces of ground pork which comes to 4 ounces or 29-32 grams of protein per person, so you’re good to go.

Better still, there are over 3500 family farms in Ohio alone which raise enough pork to feed about 25 million people – Ohio has under 12 million so that other 13 million is out of state! So think of the Ohio farm families you are supporting when you buy pork at the grocery store or farmers market.

Pork facts aside, the flavor components of bulgogi are there in this dish and it does use the typical sweet and savory brown bulgogi sauce so it is a bulgogi-inspired ground pork rice bowl – or pork bulgogi rice bowls for short. Call it fusion maybe, but I call it delicious.

Speaking of delicious and nutritious meals, for more pork recipes head over to OhioPork.org!

PORK BULGOGI RICE BOWLS

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup brown rice, uncooked
• 3 Tbsp white wine vinegar, divided
• 1 tsp sugar
• 2 small cucumbers, cut into ribbons using a peeler
• 2 medium carrots, peeled, shredded, and divided
• 1/2 cup sour cream
• 2 tsp sriracha
• 2 tsp olive oil, divided
• Salt and pepper, to taste
• 4 green onions, sliced and whites and greens separated
• 16 oz. ground pork
• 2 Tbsp sesame seeds, divided
• 8 oz. bulgogi sauce

Directions

1. In a medium saucepan, add brown rice and 1-1/2 cups water. Bring to a boil, reduce to a simmer, cover and cook until tender, about 20 minutes. Keep covered but remove from heat until ready to serve.
2. Meanwhile, in a medium bowl, combine 1-1/2 tablespoon vinegar with sugar and a pinch of salt. Stir in cucumber ribbons and half the shredded carrots. Set aside.
3. In a small bowl combine the sour cream and sriracha. If needed, stir in a teaspoon or two of water to acquire a pourable consistency. Season to taste with salt. Set aside.
4. In a large skillet, heat one teaspoon of olive oil over medium-high head. Add remaining carrots and cook until tender, about 1 minutes, then push to the side of the skillet.
5. To the same skillet, add another teaspoon of oil. Add scallion white and cook until tender, about 1 minute. Add ground pork, breaking it while it cooks until no longer pink about 5 minutes. Stir in half the sesame seeds and remaining vinegar and cook for 30 seconds. Stir in the bulgogi sauce, bring to a simmer, then remove from heat. 
6. Divide the rice between four bowls, top with pork mixture, pickled cucumber, a drizzle of sriracha cream, green onion, and sesame seeds. 

 

Source: Adapted from Hello Fresh Pork Bulgogi Rice Bowls.

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This black pepper pork tenderloin is simply delicious – rubbed with fresh cracked black pepper, grilled to perfection, sliced, and served with fig preserves.

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I am often asked which are my favorite places to dine in Columbus, OH but two of my favorites function primarily are catering businesses, one of which being Bleu & Fig. I’ve had the pleasure of dining in their event space more than once (including our rehearsal dinner), enjoying their off-site catering, and visited their newest addition, a cafe!

One of their most popular dishes, and also one of my favorites, is their black pepper pork tenderloin served topped with fig preserves. While I can easily order it from them, I decided to dabble with making my own for the first day of #FallFlavors week.

I have to admit, I clearly don’t know their secret to making their version, but I still thoroughly enjoyed it. All you need is four ingredients: rub the pork tenderloin with fresh cracked black pepper, cook on a greased grill until 145 F, let rest before slicing and top with fig preserves. It’s sweet and savory, and juicy!

For the fig preserves, I decided to use a jar of Bellisaris that also added a bit of heat with the addition of jalapeno, but a simple sweet fig preserve would suffice if preferred. Serve with a side of garlic mashed potatoes or mashed cauliflower and creamy peas or steamed green beans. Seemed like a great meal to ease into accepting the end of yet another summer to welcome in fall.

Welcome to the fourth annual #FallFlavors! We have 21 bloggers sharing over SIXTY recipes using fall ingredients like squash, apples, maple, pecans, and many more. Follow #FallFlavors to see all the delicious recipes on social media.

Monday #FallFlavor Recipes

Beverages

• Apple Cider Mule from Art of Natural Living
• Caramel Apple Sangria from Our Crafty Cocktails
• Jack Rose Cocktail from Books n’ Cooks

Breads

• Apple Cider Donuts from Sweet Beginnings
• Pumpkin Banana Muffins from Hostess At Heart

Salads, Soups, and Sides

• Apple Cranberry Spinach Salad from Cheese Curd In Paradise
• Chipotle Butternut Squash Mash from A Little Fish in the Kitchen
• Cider Baked Squash from Jolene’s Recipe Journal
• Easy Broccoli Cheese Soup from A Kitchen Hoor’s Adventures
• Loaded Cauliflower Casserole from Blogghetti

Main Dishes

• Easy French Onion Chicken Recipe from Family Around The Table
• Maple Bacon Smoked Sausage from Palatable Pastime

Desserts

• Air Fryer Apple Crisp from Devour Dinner
• Air Fryer Apple Pie Egg Rolls from An Affair from the Heart
• Caramel Apple Rice Krispies Treats from Hezzi-D’s Books and Cooks
• Maple Syrup Pancake Cookies from Karen’s Kitchen Stories
• Pumpkin Chocolate Chip Cookies from Best Cookie Recipes
• Pumpkin Dump Cake Recipe from Our Crafty Mom
• Pumpkin Rabdi from Magical Ingredients
• Pumpkin Whoopie Pies from Jen Around the World

Follow the Favorite Fall Recipes Facebook group and follow the Favorite Fall Flavors Pinterest board for more fall inspiration!

BLACK PEPPER PORK TENDERLOIN WITH FIG PRESERVES

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Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. pork tenderloin
•  2 tsp fresh cracked black pepper
• 2 Tbsp canola oil
• 1/2 cup fig preserves

Directions

1. Prepare your grill on medium/high heat (400-450 F).
2. Meanwhile, liberally coat the tenderloin with fresh cracked black pepper.
3. Lightly grease the grill rack so the meat doesn’t stick. Place the pork on the grill, close lid and cook for approximately 20 minutes, rotating both every 5 minutes, until thermometer registers 145 F in the thickest part of the tenderloin.  Remove from grill. Cover tenderloin with tin foil and allow to rest for 10 minutes.
4. To serve, slice pork tenderloin and top with fig preserves.

Source: Inspired by Bleu & Fig.

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Tortellini en Brodo is simple tortellini in broth, but what makes it extra special is making it entirely from scratch – with homemade pasta dough, tortellini filling, and chicken broth.

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While my recipes normally have more than 4 ingredients and steps, I generally think they are approachable to people who regularly cook. But this recipe is definitely not going to be approachable for all – not because it is difficult, but it takes a lot of time and a few less common tools.

What you need to make Tortellini en Brodo:

• Food processor to grind the meat filling
• Pasta rollers, unless you have forearms of steel and can roll it with a rolling pin
• 2-1/2 inch round cookie cutter or similar sizer empty aluminum can to cut out the tortellini (or you can cut into squares)

My husband and I don’t cook together as often as we used to, but we got busy in the kitchen making these tortellini together the night before we hosted an Italian dinner party. But as usual we were too focused on the process for me to remember to stop and take photos of each step. If you would like step-by-step visuals of forming the tortellini, The Kitchn has really great photos.

Making pasta is kind of like playing with edible playdough (although technically it is also edible for safety reasons). You slowly roll the dough sheets thinner and thinner before cutting into 2-1/2 inch circles, stuffing with homemade meat filling, sealing, and folding into the cute little tortellini shapes.

Sure, you don’t have to make your own pasta dough, tortellini filling, or broth, but it really does elevate this otherwise simple dish. And it’s a really easy recipe to break into parts if you want to attack in on separate days. Better yet, they tortellini can be frozen for future use.

TORTELLINI EN BRODO

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Yield: 6-8 servings Prep Time: 2 Hours Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DOUGH

• 2 cups all-purpose flour, plus extra for rolling the pasta
• 1/2 tsp salt
• 3 large eggs

FILLING

• 2 Tbsp unsalted butter
• 3 dried bay leaves
• 8 oz. boneless pork shoulder, cut into 2 in cubes
• 8 oz. sweet Italian sausage, removed from casing and crumbled
• 4 oz. prosciutto, coarsely chopped
• 1/2 cup dry white wine
• 1/2 tsp freshly grated nutmeg
• 1 large egg, lightly beaten
• 1 cup finely grated Parmigiano-Reggiano
• Salt and freshly ground black pepper

BROTH

• 8 cups homemade chicken stock
• 1 parmesan rind

Directions

1. For the filling: Place a medium sauté pan over medium heat. Add the butter and melt. Add the bay leaves and cook for 1 minute to infuse the butter. Add the pork shoulder and sausage and cook, stirring frequently with a wooden spoon, until the browned and cooked through, about 4 minutes.
2. Increase the heat to high, pour in the wine, scrape up the brown bits, and stir until it is almost evaporated, 3-5 minutes. Remove the pan from the heat and set aside to cool (remove and discard the bay leaves).
3. Once cooled, transfer the meat mixture to the bowl of a food processor, add the prosciutto, and pulse until coarsely ground. Transfer the mixture to a large mixing bowl, then mix in the cheese, egg, and nutmeg. Season with salt and a few grinds of pepper. Cover and refrigerate until ready to assemble the tortellini.
4. For the pasta dough: In a medium mixing bowl, whisk together the flour and salt. Create a well in the middle of the flour and crack the eggs into this well. Lightly beat the eggs with a fork and then slowly begin to incorporate a little flour at a time into the eggs with the fork, until a soft dough begins to form.
5. Turn the dough and any excess flour out onto a clean counter. Folding the dough on itself, flattening, and folding again. Continue until it's firm and then knead until it forms a smooth elastic ball. Place the ball of dough inside a clean bowl, cover, and let rest for at least 30 minutes (or chill for up to 24 hours).
6. Divide the dough into four equal portions. As you work, keep dough wrapped in plastic or a damp kitchen towel. Set your pasta roller to the widest setting (usually "1"). Flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Fold flattened dough into thirds, like a letter, and press it between your hands again. With the pasta machine still on the widest setting, feed the pasta through the rollers. Feed it through once or twice more until smooth.
7. Change the setting on your roller to one step thinner. Roll the pasta two or three times before continuing to the next setting down, repeating the process until the dough is about 1/8-inch thick (I rolled down to a 5 or 6 on the KitchenAid attachment). Cover with a damp towel until ready to proceed to filling.
8. For the tortellini: On a floured wooden board, cut the dough into 2-1/2-inch circles. Keep the circles covered with plastic or a damp towel as you shape the tortellini. Put about 1/2 tsp of the filling in the center of a pasta square. Moisten the edges with a little bit of water, fold in half, and press the edges to seal. Bend the tortellino around your finger with one end slightly overlapping the other and press to seal. Transfer to a large rimmed baking sheet dusted with flour. Arrange the tortellini in a single layer and cover with another clean towel (or place in freezer for 1 hour then transfer to a freezer bag to use later).
9. For the Tortellini en Brodo: Pour the stock and parmesan rind into a large pot and bring to a simmer over medium-high heat. Reduce the heat to a simmer, add the tortellini, and cook until they float to the surface, about 2 minutes. Ladle the tortellini and broth in individual bowls and serve immediately (top with more grated Parmesan if desired).

Source: Adapted from Food52, Fine Cooking, and The Kitchn.

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All you need is four ingredients and an hour to have these amazingly flavorful apricot pork chops on your table. It will be a family favorite!

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I’m back with yet another recipe from my mom’s recipe box! This one takes a little longer to cook (1 hour) but the prep could not be simpler. And there are minimal ingredients which are quickly mixed together before baking.

Just four ingredients:

• Apricot preserves
• Russian dressing
• Dry onion soup mix
• Pork chops

As many of the recipes my mom passed on to me, I initially found myself skeptical of the flavor combination. Apricots with Russian dressing? But I should know by now to trust the magic because sure enough this was another winner. In fact, it was an instant favorite for Bob and has been requested to be added into our normal rotation.

The flavor is reminiscent of Americanized Chinese food, sweet and tangy like sweet and sour chicken but with apricots and more depth of flavor. That’s not the most enticing comparison, but I promise it’s absolutely a must make.

The recipe card said to serve with potatoes or rice. We opted for rice this time around which probably added to the Asian-like flavor of the overall dish. Honestly I am not sure if I would have liked it as much with potatoes. But if you try it let me know how it goes!

I also served this with a side of simple steamed green beans, but if you want to elevate them try out Chinese garlic green beans.

Can I use other meat?

The original recipe from my mom was actually called “Apricot Chicken” but next to chicken breasts on the ingredient list she wrote “or pork chops or turkey thighs” so hence the change to “Apricot Pork Chops” for the recipe I shared. I am sure you could also use chicken thighs or wings as well. Heck I bet this would be a killer sauce for wings. What meat would you cook in this recipe?

One year ago: Everything Breakfast Pizza

Five years ago: Cherry-Root Beer BBQ Ribs

Six years ago: Sweet Orange Risotto with Strawberries

Ten years ago: Roasted Potato Salad

APRICOT PORK CHOPS

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Yield: 4 servings Prep Time: 5 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 oz. apricot preserves
• 8 oz. Russian dressing
• 1 envelop dry onion soup mix
• 4 pork chops*

Directions

1. Preheat oven to 350 degrees. Lightly coat an x quart shallow baking dish with non stick spray, set aside.
2. In a medium bowl, blend together the preserves, dressing, and onion mix.
3. Place pork in the prepared dish and cover with the sauce. Cover tightly with foil, then bake for 30 minutes, remove foil, and bake another 30 minutes.
4. Serve with potatoes or rice.

Notes

* Could also use chicken breasts or turkey thighs

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Have any leftover BBQ pulled pork? Roll it up along with some leftover corn and beans to make this BBQ stromboli.

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With the amount of meat that is usually cooked on July 4th, chances are you have some leftovers. And if you’re like our household that means leftovers BBQ!

I used some leftover pulled pork, corn, black beans, and cheddar cheese to make this BBQ stromboli. I even added a little corn flour into the dough to really seal the deal (but you could just use more flour).

Don’t like the idea of corn and beans in there? Just add more pork instead!

Four July 4th we actually had dueling smokers with our neighbors which resulted in all kinds of deliciousness! We cooked enough for an entire party, not just two households haha.

However I don’t think anyone is complaining about having leftovers. I know we love leftovers so that we don’t have to figure out meals every single day. And we especially look forward to BBQ leftovers!

But if you don’t like leftovers, then repurpose them into something else like this stromboli ;-).

BBQ PULLED PORK STROMBOLI

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Yield: 4 Servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

DOUGH

1 pkg active dry yeast

1/2 cup warm water

1/2 tsp sugar

1/2 tsp salt

1 Tbsp olive oil

1 cup bread flour (or all-purpose flour)

1/4 cup ground corn flour

STROMBOLI

1/2 cup BBQ sauce, plus more for serving

1 cup grated cheddar cheese, plus more for topping

6 oz. BBQ pulled pork (or beef or chicken)

1/4 cup corn kernels

1/4 cup black beans

1 egg, beaten

Dried Italian seasoning or dry BBQ rub, for topping (optional)

 

Directions

1. In a medium bowl bloom yeast in water, approximately 5 minutes. Add sugar, salt, and oil followed by 1/2 cup of flour mixture at a time.
2. Knead by hand 20 times or until well incorporated, adding a little bit of extra flour (too sticky) or water (too dry) if necessary. Form into a ball, coat with oil on all sides and let rise for 20 minutes or until doubled.
3. Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment paper or spray lightly with non-stick cooking spray.
4. Spread pizza dough out on baking sheet to be approximately 10×16. Spread BBQ sauce over 2/3′s of the dough lengthwise, leaving a 3×16 rectangle of plain dough along one of the edges. Top dressing with half the grated cheese, shredded pork, corn, and beans. Top with remaining cheese.
5. Brush the plain strip of dough with the egg. Fold in the other sides about an inch and brush them with egg. Roll up like a jelly roll* lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll.
6. Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. Sprinkle remaining cheese and seasonings over top and bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces. Serve with more BBQ sauce.

Notes

*This is where using parchment paper is really handy because you can pick it up to help roll the dough.

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Love ribs? Use that delicious meat to make this easy BBQ ribs tamale pie any time of year, but it’s especially good right now for watching football at home with friends and family.

This post is sponsored by Curly’s. All opinions and thoughts remain my own.

I love tailgating, but with the decline in temperatures it is much less pleasurable. Meanwhile, watching the game from home while still enjoying great football food is much more appealing. Especially when it involves a BBQ tamale pie made with Curly’s baby back pork ribs (found in the refrigerated meat case at the grocery store).

It might seem a little crazy to not eat ribs just as they are, but if you think ribs are delicious why not use that meat in other creations? Especially when it’s so easy to mix in with red onion and jalapeno, cover with cornbread, and top with pepperjack cheese. I also served it with a dollop of coleslaw (it’s the Memphis way) and more BBQ sauce drizzled on top. Some air fryer mac and cheese would also be a welcome addition on the side.

After playing my husband’s alma mater Penn State last weekend, there’s only one regular season game left for my Buckeyes – The Game vs *ichigan. Unfortunately this game always lands on Thanksgiving weekend and there is a conflict with a family event that day. To remedy this I will be turning off my phone and recording it to watch afterwards with this tamale pie by my side.

Two years ago: Chocolate Cookie Dough & Peanut Butter Cheesecake Ice Cream

Five years ago: Gingered Turkey & Rice Soup with Basil

Six years ago: Egg in a Hole Waffles

Eight years ago: Apple Cider Pancakes

BBQ RIBS TAMALE PIE

Serves 6-8

Ingredients:

FILLING

1 Tbsp olive oil

1/2 medium red onion, chopped

1 jalapeno, seeded and diced

1 (34 oz.) pkg. Curly’s fully cooked baby back pork ribs, removed from bones and chopped

1/4 cup BBQ sauce

TOPPING

3/4 cup masa flour (or 1/2 cup cornmeal 1/4 cup flour)

1 Tbsp sugar

2 tsp baking powder

1/2 tsp salt

1 cup milk

3 eggs, lightly beaten

1 cup pepperjack cheese, divided

Coleslaw and more BBQ sauce, for topping

Directions:

1. Preheat oven to 400 degrees.
2. In a 10-inch cast iron skillet over medium-high heat, add the olive oil. Once hot, add the onion and jalapeno and saute until tender, about 5-7 minutes. Add the pork rib meat and BBQ sauce and cook until warmed through. Remove from heat.
3. For the topping, in a medium bowl whisk together the masa flour, sugar, baking powder, and salt. Add the milk and eggs, whisking until just combined. Fold in half of the cheese then pour evenly over filling.
4. Bake for 20 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese and bake 5 minutes more, or until melted. Allow to cool for 5 minutes before cutting and serving topped with coleslaw and more BBQ sauce.

Source: Adapted from my Impossible Tamale Pie.

BBQ is the best thing that has happened to charcuterie boards. Good luck serving this BBQ Pork Charcuterie as an appetizer without turning into the main meal!

This post is sponsored by the Ohio Pork Council. All opinions are my own.

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Charcuterie boards are everywhere these days. However I usually refrain from ordering them when dining out because I have a hard time paying $20+ for a meager plate of meat and cheese that I could make for a fraction of the cost at home.

The only time I will fork it over is if it’s comprised of unique components that I deem worthy of the price. A friend of mine said it best “it’s not a charcuterie board if you don’t feel like you’re getting ripped off”.

But seriously, these things are stupid easy to make at home. I am hesitant to ever call the assembly of one a “recipe”, especially since most of the time it requires absolutely no heat.

The version I am sharing today however does have some warm elements in the form of BBQ! This is not to be confused with the classic sausage and cheese plate that I grew so fond of when I lived in Memphis. Imagine that platter but extra. Who says BBQ can’t be fancy? If a taco charcuterie board is a thing, then a BBQ charcuterie board should be as well.

So what did I put on this beautiful platter of BBQ? Obviously pulled pork, and pork sausage, and kept a more traditional charcuterie element by also adding salami. For the cheese I used smoked gouda, sharp cheddar, and jalapeno cheese spread. To pair with it all was spicy mustard, cherry preserves, and obviously BBQ sauce. Tomato chutney would be a delicious addition as well.

Sprinkle in some crackers (pretzel and cracked pepper in this case), along with gherkins, pepperoncini and a handful of spicy trail mix to fill in the cracks and you’ve got yourself a BBQ charcuterie!

Check out my other creations including a fall charcuterie board and a dessert peanut butter & chocolate version!

BBQ PORK CHARCUTERIE

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Yield: Serves 6-8

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 oz. prepared pulled pork
• 5 oz. smoked sausage, grilled and sliced
• 4 oz, sliced salami
• 4 oz. sliced smoked gouda
• 4 oz. sliced sharp cheddar
• 4 oz. jalapeno-cheddar spread
• 1/4 cup BBQ sauce
• 1/4 cup spicy mustard
• 1/4 cup cherry preserves
• 16 oz. assorted crackers
• 1/2 cup gherkins
• 1/2 cup pepperoncini
• Spicy trail mix

Directions

1. On a large platter, arrange meat, cheese, and sauces (in small bowls or ramekins). Line up the crackers in between the meat and cheese.  Fill in any empty spaces with gherkins, pepperoncini, and spicy trail mix. Serve immediately.

Source: The Spiffy Cookie original

This post is sponsored by the Ohio Pork Council. All opinions are my own.

When your love of nachos, fries and pizza all combine into one at last. Dig into these supreme pizza fries – crispy waffle fries topped with supreme pizza toppings!

It’s been a long time since I’ve posted an entree recipe (3 months to be exact if you count a salad), but all I can seem to think about these days are desserts and appetizers! I’ve got football on the brain despite needing to sell most of our season home game tickets due to other conflicts. I’ve honestly not been very inspired when it comes to cooking dinner lately and have been making the same things and/or very basic things for awhile. And before the wedding I was trying to make sure I fit into my dress (because I didn’t until a couple days prior) so nothing all that inspiring was being made. But today’s recipe could be dinner if you believe in yourself.

Nachos can count as dinner or an appetizer, so why would it be any different if we put similar toppings on top of fries? Chili cheese fries for example. But what if those toppings were actually more like pizza toppings? Is this too much of a stretch? Cause we ate these for dinner and felt no shame. There were some veggies on top! I cooked waffles fries, piled them up like chips, sprinkled toppings that would normally be seen on a supreme pizza (minus the mushrooms because neither of us like them), and threw them back into the oven to get all melty like nachos. Even served them with a side of pizza sauce for dipping.

While we made a meal out of them, these supreme pizza fries would most definitely be a hit for football viewing or any party requiring an appetizer. And obviously it’s easy enough to change the toppings per your preferences – the possibilities are endless! I think pesto or alfredo would also be great dipping sauces, or ranch if you’re into that. Melted garlic butter anyone? You get the point.

One year ago: Sweet Thai Chile Sauce with Ohio Pork

Two years ago: One-Pot Sausage & Swiss Chard Pasta

Four years ago: Single Serving Cake Batter Popcorn

Five years ago: Vegan Buckeye Pancakes with Peanut Butter Syrup

Six years ago: Bacon and Broccoli Mac and Cheese

Seven years ago: Peanut Butter Hummus

SUPREME PIZZA FRIES

Serves 4 as a meal, 6-8 as an appetizer

Ingredients:

24 oz. bag frozen waffle fries

1 Tbsp olive oil

1 lb. Italian pork sausage (sweet or spicy), casings removed and crumbled

1 medium yellow onion, chopped

1 green bell pepper, chopped

1 (2.25 oz.) can sliced black olives

2 cups shredded Mozzarella

1/4 cup shredded Parmesan

1/2 cup mini pepperoni

1 tsp Italian or pizza seasoning

2 cup pizza sauce, for serving

Directions:

1. Preheat oven to 425 degrees (or temperature indicated on package).
2. Line a large baking sheet with foil and spread waffles fries in a single layer. Bake for 30 minutes or until light golden brown and crispy. Remove fries from oven and turn on the broiler.
3. While the fries cook, prepare the sausage. In a large skillet heat olive oil over medium. Add onion and cook for 5 minutes. Add sausage and cook until no longer pink. Remove from heat.
4. On the same baking sheet, condense the fries into a double layer and top with sausage mixture, mozzarella, pepper, olives, pepperoni, parmesan, and a sprinkle of seasoning. Place under broiler for a couple minutes until the cheese is melted. Serve immediately with pizza sauce for dipping.

Source: The Spiffy Cookie original