It’s hard to beat homemade herbed biscuits and breakfast sausage gravy, especially when it’s all together as a biscuits and gravy casserole.

Jump to recipe

What are your favorite breakfasts? I grew up with a fun variety of pancakes that I enjoy to this day, like applesauce, but I am also a huge fan of eggs benedict. However, I most often order those things when dining out these day rather than make them at home. It’s hard when you are only cooking for one or two people (Bob doesn’t always eat breakfast – for shame).

I also adore biscuits and gravy but I rarely make or order it because I try to make healthier decisions to start my day (usually herbed scrambled eggs or fruit and yogurt). But I found an excuse to make this biscuits and gravy casserole recipe for a friend’s’ birthday brunch potluck.

I first found the base of this recipe from Southern Living, but in reviews the main pitfall was that it was under-seasoned. So I decided to utilize some extra seasoning in both the gravy and the biscuits, pulling inspiration from my herbed biscuit-topped pot pie.

If you think a little bit of herbs won’t make a huge difference, talk to the people who literally exclaimed how much they loved the fresh herbs. Maybe you could get away with dried here, but if you are able it is worth the splurge. Same goes with the biscuits, you could use store bought, but when they are the main component it’s worth making yourself.

Two years ago: Blue Poop Challenge Muffins

Three years ago: Rye Bourbon Dark Chocolate Chunk Cookies

Seven years ago: Red Velvet Gooey Butter Cookies

Eight year ago: Weekly Meal Plan: 7

Nine years ago: Nutella Stuffed Biscotti

Ten years ago: Homemade Lip Balms Revisit

Eleven years ago: Quinoa Turkey Meatballs

Twelve years ago: Red Velvet Molten Lava Cakes

HERBED BISCUITS AND GRAVY CASSEROLE

Print

Yield: 8 Servings Prep Time: 25 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SAUSAGE GRAVY

• 1 (1-lb.) pkg. ground pork sausage
• 1/2 cup chopped yellow onion
• 1/4 cup + 1 Tbsp unsalted butter, divided
• 1/3 cup all-purpose flour
• 3 cups whole milk, room temperature
• 1 Tbsp fresh minced sage
• 1 tsp fresh minced thyme
• 3/4 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 Tbsp minced green onion

BISCUITS

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp Italian Seasoning
• 6 Tables unsalted butter, cold and cubed
• 3/4 cup milk

Directions

1. Preheat oven to 350°F. Lightly grease a 13x9-inch baking dish; set aside.
2. Place a large skillet over medium heat and add sausage and onion. Cook, stirring and breaking up the sausage into crumbles, until sausage is no longer pink and onion is translucent, 6-8 minutes. Transfer to a paper towel-lined plate to drain. Wipe skillet clean.
3. Return pan to low heat, and add 1/4 cup of the butter to skillet, whisking until melted. Add flour and whisk until smooth. Continue cooking and whisking constantly, 1 minute. Gradually pour in the milk while whisking. Once incorporated, increase heat to medium, and cook while whisking constantly, until thickened and bubbly, 5-6 minutes. Stir in sausage mixture, sage, thyme, salt, and pepper. Transfer mixture to prepared baking dish.
4. In a large mixing bowl, mix the flour, baking powder, baking soda, salt, and Italian Seasoning. Cut in the butter until resembles course crumbs. Add the milk, mixing just until moist.
5. Turn out onto a floured surface and pat into 1/2-inch thick circle. With a 2-inch cutter, cut out the biscuits. Repeat with scraps of dough, working as little as possible, to make about 8 biscuits. Arrange biscuits on top of sausage mixture.
6. Bake in preheated oven until biscuits are golden brown and gravy is bubbly, 30-35 minutes. When done, in a small microwave-safe bowl, microwave the remaining 1 tablespoon butter for 20 seconds or until melted. Brush biscuits with melted butter, and sprinkle with green onions. Let stand 10 minutes before serving.

Source: Adapted from Southern Living and my Beef Pot Pie with Herbed Biscuits.

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.

Jump to recipe

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

Print

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.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This Tennessee Sausage Cheese dip only requires three ingredients and is just as easy to make. Best served warm right out of the skillet with tortilla chips.

Jump to recipe

After cooking a Thanksgiving holiday meal for 11 people I am all in for simple meals and recipes – and leftovers from said meal. To be clear cooking for people is my love language and I was beyond excited to host but the amount of dishes that were repeatedly dirtied and cleaned over the long weekend was insane. Thankfully others did most of the cleaning, but still.

While this isn’t a meal (unless you really believe in yourself – or rather your gut), this recipe only requires 3 ingredients with one of them being my favorite – cream cheese! Most enjoyable if recruited alongside other favorite hot dips, such as hot artichoke dip, while watching your favorite sports TV from the comfort of your couch.

Despite the simplicity of this recipe I had to ask my friend Daniel to tell me the recipe at least 3 times because I kept forgetting the ingredients. I swear I have saved it somewhere every time but who knows where that is. What are these other two ingredients other than cream cheese?

Tennessee Sausage Cheese Dip Ingredients:

• Pork sausage
• Roma tomatoes (canned tomatoes with chilies in my case)
• Cream cheese

Seriously, how did I forget that?

Even simpler than the ingredients are the steps. Just crumble and brown the sausage in a skillet, drain the excess grease, and stir in the tomatoes and cream cheese. You pretty much don’t even need the recipe card at the bottom of this post but in case you are forgetful, like me, I’ve got you ;-).

Serve warm with your favorite tortilla chips and enjoy!

Six years ago: December 2016 Stitch Fix #19

Seven years ago: Easy Chicken Curry

Nine years ago: Eggnog Cheesecake Bars with Cranberry Swirl

Ten years ago: Hot Cocoa Blossoms

Twelve years ago: Latkas

TENNESSEE SAUSAGE CHEESE DIP

Print

Yield: 8 servings Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. pork sausage
• 1 (10 oz.) can diced tomatoes and green chilies*, undrained
• 1 (8 oz.) package cream cheese, room temperature

Directions

1. In a large skillet** over medium-high heat, add sausage and cook, while breaking it apart, until no longer pink, about 5 minutes. Drain excess grease and return skillet with sausage over medium-high heat.
2. Add tomatoes with green chilies and cream cheese to the sausage, stirring until cream cheese is melted and evenly distributed.
3. Serve warm with tortilla chips.

Notes

*Could also use a chopped Roma tomato for less heat. ** I like to use my cast iron for this. Makes it easy to prepare ahead of time and keep in the oven on WARM.

Source: Adapted slightly from Daniel Heyes, friend of The Spiffy Cookie.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Start your day off with these better breakfast burritos, made with whole wheat tortillas and filled with turkey sausage, eggs, bell pepper, and feta.

This content is sponsored by the Ohio Poultry Association. I was compensated for this post but all thoughts and opinions remain my own.

Jump to recipe

Happy National Better Breakfast Day!

As a kid I always wanted the unnaturally bright colored cereal to start my day. To say I was a picky eater is a gross understatement. Thankfully my taste buds have matured and now appreciate most foods this world has to offer (I’ll try almost anything at least once). With it, came an appreciation for a good breakfast.

Don’t get me wrong I love pancakes, French toast, waffles, and doughnuts but I reserve them for special occasions. I certainly eat enough dessert that I don’t need more for breakfast. These days I prefer to start my day with something more nutritious, which is often some rotation of Greek yogurt, fruit, oats, vegetables, and eggs.

Eggs have been under fire in the past, but they truly are little nutritional powerhouses. Just one egg contains 6 grams of protein, 8 essential nutrients (such a choline which is essential for brain health), only 70 calories, and obviously naturally free of sugars and carbohydrates. So not only are eggs a a good course of protein, they also help maintain a healthy weight by keeping you satisfied longer than their sugary, carb-loaded competition, thus curbing snack cravings,

But if you’re sitting there thinking, I don’t want to just eat eggs for breakfast, I have a recipe for you. These better breakfast burritos take a little bit longer than just scrambling eggs, but you will only be using one pan.

First, you brown the turkey breakfast sausage (omit if vegetarian), cook the eggs until there is no longer any obvious liquid egg, then cook the bell pepper and spinach until wilted, and assemble into whole wheat tortillas sprinkled with crumbled feta cheese. You can even wrap it in foil to keep warm if you need a to-go option.

These could also be easily adapted into tacos, if that’s more approachable. Would also be easier for kids to get involved in making/assembling their own meal! Just substitute the whole wheat tortilla for double the amount of smaller taco shells or tortillas, layer in the ingredients, and enjoy.

Have leftovers? These can be safely stored and consumed for up to 3 days in the fridge or frozen. In fact you can freeze raw eggs as well – just not in the shell please. Crack and beat them in a freezer-safe container (with a lid) and they can hang out in the freezer for up to a year! Just thaw them in the refrigerator a day before you want to use them. Any eggs still in the shells should be stored on the refrigerator shelves, not the door where the temperature fluctuates.

I always have a fresh supply of eggs in our refrigerator and love knowing that I am helping Ohio farmers in the process because Ohio is one of the nation’s largest producers of eggs, producing about 10 billion eggs every year. Visit OhioEggs.com to meet some of these wonderful Ohio egg farming families and to get more cooking tips, recipes, and nutrition information. You can also follow the Ohio Poultry Association on Facebook, Twitter, and Instagram.

BETTER BREAKFSAT BURRITOS

Print

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

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 oz. turkey breakfast sausage, crumbled
• 4 eggs, beaten
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 5 oz. fresh spinach
• 4 oz. crumbled feta
• 4 whole wheat tortillas, warmed

Directions

1. Place a medium skillet over medium-high heat. Add sausage, breaking up into smaller pieces, and cook for 8-10 minutes or until no longer pink. Remove sausage from skillet to a paper towel-lined plate, cover to keep warm, and remove all but 1/2 tablespoon of the grease.
2. In the same pan add the beaten eggs. Cook for 3-5 minutes or until no longer runny, stirring frequently. Remove to another plate and cover to keep warm.
3. In the same pan add the bell pepper and spinach, cooking until the spinach is wilted, about 5 minutes. Remove from heat.
4. To assemble, divide eggs evenly down the center of each tortilla. Top each with sausage, peppers, spinach, and feta. Fold the bottom of each tortilla up over filling and roll up. Serve warm*.

Notes

*Or wrap in foil and place in a ziptop freezer bag. When ready to eat, remove foil, wrap in a damp paper towel and microwave for 3 minutes.

Source: Adapted from my Chorizo Breakfast Burritos.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

If you’re comfortable making your own yeast bread you absolutely need to try making kolache. This sweet yeast dough can be stuffed with anything, starting with sausage, egg, and cheese for breakfast!

Happy birthday to me! Today I turn the ripe age of 33 and to celebrate I made myself some kolache in honor of my Czech heritage. Kolache can be a birthday cake, right? Unfamiliar with kolache (kuh-lah-chee)? It’s a puffy, sweet yeast dough that is usually stuffed with a sweet cheese or fruit filling but can also be more savory incorporating meat and cheese.

The dough is almost exactly the same as the one I use to make potica, another Slovak bread.

I actually shared a kolache for #BrunchWeek in the past, stuffed with caramelized apples and onions on top. But sometimes the stuffing is literally inside like I’ve shown in today’s breakfast sausage, egg, and cheese version. Similar vibe to stuffed breakfast biscuits but in a softer dough.

You can really stuff these guys with anything you can think of. There’s a restaurant here in Columbus (Kolache Republic) that in addition to making BBQ, meatball, mac and cheese, and many other kinds of stuffed kolache, also makes cinnamon rolls out of the dough. They are the best damn cinnamon rolls that have ever graced this earth and I may need to try my hand at those as well as my idea to make kolache burgers O:-). Stuff everything in a kolache!

But let’s try to focus on these kolache first because they are worthy of our attention. It’s basically a breakfast sandwich baked into fresh bread which makes it far superior to any other kind of bread you could have used, thus making it not so basic after all. I cannot stress how good this dough is people. I need to ask if The Candle Lab can create a candle that smells like that dough baking because it’s like a hug for your olfactory.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Voodoo Bloody Mary from Girl Carnivore

BrunchWeek Appetizers:
Antipasto Platter from A Day in the Life on the Farm
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
How to Create an Antipasto Platter from Love and Confections
Kale Salad with Apples, Carrots, Cheese and Capers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D’s Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee
Ham & Cheese Hashbrown Frittata from It Bakes Me Happy

BrunchWeek Breads, Grains, and Pastries:
Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
Cheddar Sun-Dried Tomato Biscuits from Tara’s Multicultural Table
Coconut Doughnuts from Mildly Meandering
Grand Marnier French Toast from That Skinny Chick Can Bake
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear’s Wife

BrunchWeek Main Dishes:
Salmon Quiche from My Catholic Kitchen
Keto Steak and Eggs over Asparagus from Kudos Kitchen by Renee
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n’ Cooks

BrunchWeek Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen’s Kitchen Stories
Breakfast Salad from Caroline’s Cooking
Green Apple Smoothie from The PinterTest Kitchen
Herbed Asparagus Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy’s Cooking Adventures
Sweet Potato Hash with Pancetta, Sun-Dried Tomatoes and Spinach from The Redhead Baker

BrunchWeek Desserts:
Hazelnut Pudding Cake from Strawberry Blondie Kitchen
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Pumpkin Snack Cake from A Kitchen Hoor’s Adventures
Raspberry Lime Parfaits from Eat Move Make

One year ago: Blue Milk Smoothie

Two years ago: Boozy Margarita Smoothies

Three years ago: Berry Cacao Nib Scone Cakes

Four years ago: Peanut Butter Birthday Bites

Five years ago: Birthday Overload Pancakes

Six years ago: Funfettinutter Cupcakes for Two

Seven years ago: Peanut Butter Cup S’mores Ice Cream

SAUSAGE, EGG & CHEESE KOLACHE

Makes 16

Ingredients:

DOUGH

1/2 cup shortening

1/4 cup Dixie Crystals granulated sugar

3/4 tsp salt

2 Eggland’s Best large egg yolks, beaten

1-1/4 cups scalded milk

1 (1/4 oz.) pkg. active dry yeast

3 cups all-purpose flour

Melted butter, for brushing

FILLING

1 lb. maple breakfast sausage

8 Eggland’s Best  large eggs, beaten

8 oz. Cabot pepper jack cheese, cut into 32 slices

Directions:

1. In a large bowl, cream shortening and sugar together. Stir in salt, beaten egg yolks, and slowly add in the milk until blended. When lukewarm, add yeast to mixture. Let stand 5 minutes or until foamy. Add flour, mixing until incorporated. Knead until the dough forms a slightly sticky ball. Cover with a damp towel and let rise 1 hour.
2. Meanwhile heat large fry pan over medium heat. Add the sausage, breaking up and stirring occasionally, until no longer pink. Drain on a paper towel lined plate and remove all but 1 teaspoon of the grease. return pan to medium head and add the beaten eggs, stirring until cooked through and no longer runny. Remove from heat.
3. Preheat oven to 400 degrees and line baking sheets with parchment or silicone baking mats.
   Divide dough into 16 pieces and roll into rounds in your hands. Place on prepared cookie sheets 2 inches apart and let rise 15 minutes.
4. Using a rolling pin, flatten dough into a 6-inch disc. Place one slice of cheese in the center, topped with a heaping tablespoon of egg, followed by a heaping tablespoon on sausage, and top with a second slice of cheese. Fold up the sides like an envelope and pinch the edges together to seal. Place back on the baking sheet seam-side down 2 inches apart. Return with remaining ingredients.
5. Bake for 15-20 minutes, rotating halfway through, or until browned. Remove from oven, brush immediately with butter, and cool on wire racks. Serve immediately or allow to cool before storing in an air-tight container in the fridge.

Source: Adapted from my Caramelized Apple & Onion Kolaches.

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Warm yourself up from the inside out with this zesty potato, sausage, and kale soup made with hot sausage, fresh kale, and mashed potatoes!

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

I am so tired of being cold! I know the #1 reason I moved away from TN 3 years ago was the infernal summer heat and humidity but dang it I don’t remember winter’s being this consistently cold. Thankfully there’s plenty of belly warmer food to be had, especially lately as I’ve been hanging out with the Ohio Pork Council.

While I love beef, I make an effort to reduce my red meat intake and replace it mostly with poultry and occasionally tofu. But over the past year I’ve rediscovered my love for all things pork – and not just bacon. It is the other white meat after all, is incredibly versatile, economical, and can be even more flavorful and juicy than chicken if cooked properly. My partnership with the Ohio Pork Council has been the driving force behind that and I can’t thank them enough for showing me the way.

Not only have I learned how to cook pork, but I’ve also had the pleasure to meet the hog farmers right here in Ohio. Heck I even got to visit Surber Farms and walked through pen after pen of curious pigs (post to come soon I promise)! You’d think I wouldn’t be able to eat pork after that but despite their cuteness, they are mighty tasty and have lived a good life. But I digress.

My most recent interaction with Ohio hog farmers (and soy farmers that produce the food for the pigs) came in the form of lunch at Bob Evans’ corporate headquarters right here in Columbus with several other Ohio-area bloggers. After touring their test kitchen (and learning a quick trick on how to easily remove sausage from the packaging), we were served several dishes all made with Bob Evans pork products – many of the farmers in attendance raise the very pigs that go into their sausage! How often do you get to meet the people who raised the food you are eating? Many of these farms have been in their families for generations and it’s wonderful to see how passionate they are and how much they care about the animals.

The Asian Maple Sausage Meatballs were one of my favorites but as Jill of Foodtastic Mom already shared that recipe I decided to go for something to thaw the chill that has seeped into my bones all these months of winter. For some added heat, this soup is made with a zesty hot sausage and a little bit of jalapeno. Don’t require that much heat? Use regular sausage and a little bit of bell pepper instead. Oh and did I mention there’s also mashed potatoes in this soup? Yea get this in your belly asap. Check out recipes shared from other bloggers who I had lunch with including Lemons for Lulu, The Food Hussy, and Plowing Through Life.

Three years ago: 14 DIY Valentine’s Day Gift Ideas

Four years ago: Chocolate Covered Strawberry Peeps Cupcakes for Two

Six years ago: Cinnamon-Blueberry Bread Pudding

Seven years ago: Asiago Bagels (with Chipotle Pepper or Garlic & Chive Cream Cheese)

SOUP

Serves 6

Ingredients:

1 lb. Bob Evans Zesty Hot Roll Sausage

2 Tbsp unsalted butter

1 small red onion, finely chopped

1 jalapeno, seeded & minced

4 cups low sodium chicken broth

1 pkg Bob Evans Sour Cream & Chive Mashed Potatoes

1/2 cup heavy cream

1 bunch kale, washed, stems removed, leaves coarsely chopped

Salt and pepper, to taste

Directions:

1. Heat a large pot over medium heat, add the pork sausage, crumble, and cook until no longer pink. Drain, remove to a paper towel lined plate, and set aside.
2. Put pot back over medium heat and melt the butter. Add the onions, scraping up any sausage bits left behind, and cook until translucent, about 3 minutes. Add jalapeno and cook another 2 minutes. Pour in broth, cover the pot and allow the mixture to simmer for 20 minutes.
3. Stir in the mashed potatoes until fully incorporated and simmer an additional 10 minutes. Puree the soup with an immersion blender until smooth (or add a to a blender).
4. Add the sausage to the soup along with the heavy cream, stirring to mix, and bring soup to a simmer. Stir in the kale, cover and turn off the heat. Allow the soup to sit for 8 minutes. Season with salt and pepper to taste. Serve with a dollop of sour cream and sliced green onion.

Source: Bob Evans

If you love crispy hash browns then this is the breakfast casserole you’ve been waiting for. 

Breakfast has always been one of my favorite meals, likely due to the fact that my dad always made it interesting from his applesauce pancakes to his breakfast casserole. Growing up even my friends would be excited for breakfast after sleepovers, knowing my dad was going to whip up something delicious. Heck, even now when I visit breakfast is still the thing I look forward to most. That and his cookies, but I digress.

This recipe is an adaptation of one of the breakfast casseroles my dad makes (which I’ve shared in the past) but instead of using croutons/stuffing mix I added hash browns both mixed in and a crispy layer of them on top! Other than that the composition stayed the same including crumbled breakfast sausage, onion, cheddar, peppers, eggs, milk, and the secret ingredient cream of mushroom soup. Something that sounds gross to eat by itself but does wonders when mixed in to recipes like this! After all, it’s not the flavor of mushrooms that bothers me, it’s the texture.

What is your favorite fall/holiday recipe that incorporates pork? I actually made a chorizo cornbread stuffing for Thanksgiving last year to pair with my roast blackened turkey and it was amazing. I’ve also made my own breakfast sausage patties which can be used for any day of the week or frozen for later!

One year ago: Weekly Meal Plan #38 – Thanksgiving Edition

Two years ago: Homemade Instant Oatmeal

Three years ago: Pear-Cranberry Sauce

Foyr years ago: Gluten-Free Chipotle Cornbread Muffins

Five years ago: Streusel-Topped Milky Way Apple Butter Bread

HASH BROWN BREAKFAST CASSEROLE

Serves 8

Ingredients:

1 Tbsp unsalted butter

1 lb. pork breakfast sausage

1 cup diced yellow onion

1 (20 oz.) pkg. shredded hash browns

2 cups shredded sharp cheddar cheese, divided

2 bell peppers, chopped

8 eggs

1/4 cup milk

1 (10 oz.) can cream of mushroom soup

1 tsp parsley flakes

3/4 tsp dry mustard

1/2 tsp salt

1/4 tsp black pepper

1 (20 oz.) pkg. mini frozen hash browns

Directions:

1. Preheat the oven to 375 degrees. Grease a large casserole dish and set aside.
2. Place a large non-stick skillet over medium heat and add butter. Once melted, crumble the sausage and cook until browned. Remove to a bowl and drain all but 1 tablespoon of grease from the skillet. Return to heat, add onion, and saute for 5 minutes. Add hash browns, cover the skillet and cook for 7 minutes. Flip over, cover, and cook for an additional 7 minutes.
3. In a large bowl, add the hash browns and sausage. Stir in 1 cup of cheese and bell peppers until evenly distributed. Transfer to the prepared casserole dish.
4. In the same bowl, whisk together the eggs, milk, soup, parsley, mustard powder, salt, and pepper. Pour over the hash brown mixture. Top with frozen hash browns and bake for 30 minutes. Remove from over, top with the rest of the cheese, and place back in the oven for an additional 10 minutes or until bubbly.

Source: Adapted from my Sausage and Egg Breakfast Casserole, Bacon Wrapped Breakfast Casserole Muffins, and A Zesty Bite.

So today marks day 14 of Whole30 for me – halfway there! I’ve been faithful to the cause thus far but tonight my willpower will be tested as I am going out to dinner at Oliver’s for Restaurant Week. However while my friends will be ordering from the curated Restaurant Week menu, I will be ordering the safest thing I can possibly find on their regular menu., which sadly will likely be a salad or a plain burger patty. Why do I even bother? Cause my friend Haley is back in town for the long weekend and eating is kind of our thing, even if my participation isn’t quite up to snuff.

In an effort to motivate myself to stay on track, I started off on the right foot this morning by polishing off the last of this quiche I made over the weekend. It’s pretty stinking awesome if I do say so myself. Instead of a regular pie crust, there’s a layer of thinly sliced sweet potato which is filled with breakfast sausage (passed the Whole30 test), kale, onion, and eggs. I was slightly skeptical on the crust part, worrying it would somehow be a bit chewy but think I may even prefer the sweet potato oser to perfection.

Two years ago: Lighter Recipe Roundup

Three years ago: Blueberry-Flax Buttermilk Pancakes

Four years ago: Slow Cooker Chicken Tacos

Five years ago: Carrot Cake Oatmeal

SAUSAGE & KALE QUICHE WITH SWEET POTATO CRUST

Serves 6

Ingredients:

1 large sweet potato, peeled and thinly sliced (with mandoline or food processor)

1 Tbsp olive oil

1/2 lb. crumbled breakfast sausage

1/2 yellow onion, diced

3 stalks kale, stems removed and chopped

1-2 garlic cloves, minced

6 eggs, beaten

Salt and pepper, to taste

Directions:

1. Preheat oven to 450 degrees.
2. Lightly grease a 9-inch pie pan. Lay the sweet potato slices on the bottom and up the sides in a circular pattern, overlapping the pieces. Bake for 20 minutes. Remove from oven and lower heat to 375 degrees.
3. While the crust is baking, prepare the filling. Heat oil in a large skillet over medium heat. Add the sausage and cook until no longer pink. Remove to a paper towel-lined plate, reserving ~1 tablespoon on grease in the pan.
4. Add onion to the same pan and saute until translucent, about 3-4 minutes. Add kale and saute another 3-4 minutes. Add garlic, mix well for 30 seconds, and then remove from heat. Stir sausage back into the kale mixture and then spread evenly into the cooked crust.
5. In a medium bowl, beat together the eggs and salt and pepper. Pour mixture over the filling and bake for 30 minutes or until set. Let rest for 5-10 minutes before slicing and serving.

Source: Adapted from My Utensil Crock.

September is Hunger Action Month and in order to increase awareness of this issue I mock shopped at the LSS Food Pantry which provides food to hungry individuals in 14 Ohio counties, totaling in 2.1 million meals distributed to over 81,000 people last year. The cool thing about this pantry is that those in need are able to choose what they’d like to serve their family and fresh produce is always offered. During my visit to the pantry, I got to experience the challenges and surprises that the patrons encounter when picking out their food items. While I only mock shopped (as the food is meant for those in need) and ended up actually buying the items at my regular grocery store, I challenged myself to make a meal using only the products that could be found on the particular day that I visited the pantry.

Within each food group, how many items you are allowed to pick is determined by your family size. So for example in the photo below, my household would be allotted 4 grain items such as pasta, egg noddles, bread, and rice. Other items I added to my mock shopping list included pinto beans, beef ravioli, tomato sauce, canned green beans, vodka sauce, milk, beef broth, chipotles in adobo sauce (which was a fun find), boxed brownie mix, walnuts, spinach and feta chicken sausage, corn on the cob, rainbow Swiss chard, fresh parsley and sage, red onion, and cherry tomatoes. I’m fairly certain I could feed Bob and I 3 meals out of all of that! Some other notable options were pizza donated by Little Caeser’s, an extensive variety of meats which were mostly donated by area grocery stores, salad dressing, dried cranberries, fresh okra and even pet food and personal items such as toilet paper.

From those items, the meal I decided to make was an easy one-pot dish utilizing the egg noodles, vodka sauce, chicken sausage, corn on the cob, Swiss chard, parsley, red onion, and cherry tomatoes. Beyond that, the only things I used out of my pantry were olive oil, crushed red pepper, salt, and pepper. But I think I had some pretty awesome ingredients to work with. While the items available at the pantry may differ from time to time, making it difficult to plan specific meals, it obviously didn’t stop me from making on heck of a meal.

However, by no means was this what I thought I would make when I first arrived. I walked in there with 2 or 3 ideas in mind for which to shop and they drastically changed as I browsed the shelves of the pantry. The thing I love most about one-pot meals like this, other than the easy clean up, is the adaptability. You could use any grain, sauce, meat, and vegetable that you have access to and create something great for dinner. I probably went a little overboard adding the corn but at the same time I loved it so why hold back?

Learn more about the fight against hunger and LSS Food Pantries on their website, Facebook, and Twitter @LSSFoodPantries

Two years ago: Single Serving Cake Batter Popcorn

Three years ago: Vegan Buckeye Pancakes with Peanut Butter Syrup

Four years ago: Bacon and Broccoli Mac and Cheese

Five years ago: Peanut Butter Hummus

ONE-POT SAUSAGE & SWISS CHARD PASTA

Serves 4-6

Ingredients:

2 ears of corn

1 Tbsp olive oil

1/2 red onion, diced

12 oz. chicken sausage, sliced (I used a tomato basil variety)

12 oz. egg noodles

24 oz. vodka cream sauce

1/4 tsp crushed red pepper (optional)

1 bunch Swiss chard, stems removed and roughly chopped

1 pint cherry tomatoes

Salt and pepper, to taste

Chopped fresh parsley, for garnish

Directions:

1. Preheat oven to 350 degrees.
2. Place corn, with the husks on, in the preheated oven and cook for 30 minutes. Once cooked allow to cool for 10-15 minutes before removing the husks and cutting the kernels from the cob.
3. Meanwhile, in a large saucepan (or skillet with deep sides) over medium heat, heat the olive oil. Add onion and saute for 5-8 minutes, or until softened.
4. Add sausage to the pan and saute until browned on both sides, about 10 minutes.
5. Add the noodles, sauce, plus 2 jars (24 oz.) of water, and crushed red pepper (if using) to the pot. Bring to a boil then reduce to a simmer for 15-18 minutes, stirring frequently, until the noodles are al dente and most of the liquid is absorbed.
6. Add the chard, tomatoes, and corn. Stir to combine and cook for 1 minute more. Season with salt and pepper to taste, if needed.
7. Serve topped with freshly chopped parsley.

Source: Adapted slightly from One-Pot Tortellini with Sausage, Kale & Peas.

Disclosure: I was provided with a Kroger gift card by LSS Food Pantries to purchase items for this meal. I was not otherwise compensated for this post. All thoughts and opinions remain my own.

Don’t let the grill steal all the BBQ thunder at your next cookout, pair your grilled meats with a side of this spicy BBQ pasta salad with actual BBQ sauce in the mix.

I’m going to preface this recipe by saying I got a whopping 2 forkfuls before it disappeared. Here I was thinking I’d be eating this all week and then some friends came over to hang out and devoured it all. I guess I should take that as a compliment but dang it! Guess I’ll have to make more now huh? I’d invite you all over to cookout on Monday but I worry I won’t get any pasts salad again! Maybe I should take a hint and double this already large yield recipe. Take note if you’re making it for a party this weekend! Maybe also bring a 4th of July Bundt Cake if you really want to be the favorite guest.

What made this pasta salad special is that is it BBQ inspired with True Made Foods BBQ sauce, grilled sausage, red bell pepper, corn, and colby jack cheese cubes. Thankfully I didn’t use the entire jar of True Made Foods BBQ sauce in the making and therefore have the ability to recreate it a second time. Their BBQ sauce is vegetable based BBQ and naturally sweetened, which cuts the added sugar in half without sacrificing on flavor. In an effort to keep up with the mindful ingredients I also used plain Greek yogurt instead of mayo or sour cream. In all honesty, I don’t even buy mayo or sour cream anymore, I always default to Greek yogurt.

I also threw in some of the True Made Foods Veracha hot sauce to spice things up but if you’re a bit timid, feel free to adjust the amount based on your taste preferences. And speaking of True Made Foods, did you know that they are founded by Veterans? What a great product to use in celebration of our nation’s independence! Get your hands on these products and more by entering the swag giveaway from all of the #CookoutWeek sponsors!

One year ago: Blueberry Coconut Muesli Bars

Two years ago: Red, White & Blue Sangria

Three years ago: Taco Bar with Carnitas: Mexican Pulled Pork

SPICY BBQ PASTA SALAD

Serves 12

Ingredients:

1 Tbsp unsalted butter

1 medium vidalia onion, chopped

1/4 tsp salt

1 tsp brown sugar

1 lb. preferred pasta shape

1 cup plain Greek yogurt

1/2 cup True Made Foods BBQ sauce

1 Tbsp (or to taste) True Made Foods Veracha hot sauce

1 Tbsp cider vinegar

2 cups fresh corn kernels

1 red bell pepper, diced

14 oz. cooked smoked sausage, sliced (omit for vegetarian)

8 oz. colby jack cheese, cubed

2 Tablespoons sliced green onion

Directions:

1. In a large skillet, add butter and melt over medium-low heat. Add onions and salt; stir until coated in butter. Cover and cook for 45 minutes, stirring every 5-10 minutes. After 45 minutes, stir in the brown sugar and let cook for 5 minutes more. Remove onions from heat and allow to cool.
2. Boil noodles according to package instructions for al dente. Drain in a colander, rinse with cold water and drain again.
3. In a large bowl, mix yogurt, BBQ sauce, and hot sauce. Add in drained noodles and all the chopped veggies and cheese.
4. Stir well to combine and refrigerate for 4 hours.

Source: Adapted from Tasty Kitchen.

Disclosure: I was provided with complimentary product to be used as I saw fit for #CookoutWeek from the generous sponsors of this event.