Smothered Pork Chops

Smothered Pork Chops


  • 4 thick cut pork chops
  • 1 stick butter
  • 2 teaspoons minced garlic
  • 8 oz mushrooms, cleaned and sliced
  • 2 tablespoons oregano
  • 2 tablespoons thyme
  • 1 teaspoon salt
  • cracked pepper, to taste
  • 1/4 to 1/2 cup flour
  • 1/2 cup milk

Other Item(s) Needed: Large oven-safe skillet.

  1. Preheat oven to 350 degrees.
  2. Spray a skillet with cooking spray. Over medium high heat combine butter, garlic, mushrooms, oregano, thyme, salt, and pepper.
  3. Once the butter has melted, add the pork chops and cook on each side for a few minutes until lightly browned.
  4. Place the entire skillet in the preheated oven and bake for 35 minutes or until centers are no longer pink.
  5. Remove skillet from oven. Remove the pork chops and set them aside to rest.
  6. After removing the pork chops, whisk flour and milk in the pan with the remaining liquids. Whisk until all lumps are removed. Simmer over low heat for 3-4 minutes.
  7. Serve over the top of the pork chops.

Original recipe from: A Mom’s Take – Easy Dinner Recipes: Baked Pork Chops.

Hippy Risotto

This dish bears all the hallmarks of a good comfort food and goes really well with Schwan’s Italian Style Meatballs.

Hippy Risotto


1 cauliflower head, steamed and cut into florets
approximately 1 cup chicken broth
salt, to taste
1½ cups brown rice, cooked according to package instructions
2 tablespoons butter
1 tablespoon minced garlic
3 tablespoons freeze-dried chives
1/2 cup grated Parmesan cheese
approximately 1/4 cup cream
½ cup Mozzarella cheese for topping (more to taste)


Cook the rice according to package directions. Set aside.

Puree the cauliflower, adding as much chicken broth as necessary to get a
smooth, creamy consistency. Season with salt to taste. Pour
over the cooked rice and stir to combine.

In a large nonstick skillet, melt the butter and add the
garlic, sauteing over low heat until the garlic is
fragrant, about 3-5 minutes. Add the creamy rice mixture,
chives, Parmesan cheese, and approximately 1/4 cup
cream, stirring until the mixture reaches the desired

Add the Mozzarella cheese and stir it throughout the rice to
get it melted. If necessary, season with additional salt and
pepper to taste.


Original recipe from Creamy Cauliflower Garlic Rice | Pinch of Yum

Cream-Braised Brussels Sprouts

I’ve been looking for the perfect recipe for Brussels sprouts–simple, but rich and delicious. I’m pretty sure this is it. ~K

Cream-Braised Brussels Sprouts


2 tablespoons butter
12 oz Brussels sprouts, trimmed and quartered
1/4 teaspoon sea salt, or to taste
1/2 cup heavy cream
1 tablespoon fresh lemon juice, or to taste


Melt the butter in a medium skillet over medium-high heat. add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, approximately 5 minutes or more.

Pour in the cream and bring to a simmer. Reduce heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 20-35 minutes.

The cream will have reduced in volume and taken on a creamy beige color. Remove the lid and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens an coats the sprouts.

Season to taste with additional salt or lemon juice if desired before serving.


Adapted from Cream Braised Brussels Sprouts |

Brussels Sprouts Gratin

Brussels Sprouts Gratin

  • Servings: 4
  • Print


approximately 1.5 lb Brussels sprouts, trimmed and halved (keep the loose leaves)
2 tablespoons butter
2 tablespoons flour
1.5 cups milk
1 cup grated Parmesan Reggiano
1/2 teaspoon sea salt
1/4 cup olive oil mayonnaise
cracked black pepper, to taste

OTHER ITEMS: Large skillet, small baking dish (I used an 8″ x 8″ square Pyrex dish), cooking spray.


Preheat oven to 350 degrees F. Prepare baking dish with cooking spray.

Fill medium stock pot half way with water and bring to a boil. Add Brussels sprouts and stir, blanching quickly, about 2 minutes or until they turn bright green. Drain immediately and add to the small baking dish.

In a large skillet, melt the butter, then add the flour and quickly stir with whisk to combine and remove clumps. Turn off heat. Add milk, salt, cheese, mayonnaise, and black pepper. Stir until cheese is melted, turning heat back on low if necessary.

Pour cheese sauce over the Brussels sprouts and bake for about 30-45 minutes or until Brussels sprouts are tender.


Original recipe from Cheesy Brussels Sprouts Gratin |

Creamy Pesto Shrimp Risotto

This scrumptious recipe takes time to prepare but it’s totally worth it.

Note that one of the ingredients, creamy cauliflower sauce, is a stand-alone recipe that has many uses on its own. It’s much like Alfredo sauce, but healthier. If you’re looking for shortcuts, store-bought Alfredo sauce would probably make a reasonable (though less healthy and perhaps a little less delicious) substitute.

Finally, while I always prefer my own recipe for basil pesto, if fresh basil isn’t available or you’re just looking for a shortcut, store-bought works well, too.

Creamy Pesto Shrimp Risotto


1 tablespoon olive oil
1/2 cup diced onion
1.5 cups Arborio rice, rinsed
 teaspoon salt
5 cups water
1 cup creamy cauliflower sauce
1/4 cup basil pesto
1.5 lb shrimp, peeled, deveined, and drained of excess liquid


Saute the olive oil, onion, and garlic over medium high heat in a large skillet 2-5 minutes. Add the rinsed Arborio rice and saute for another minute. Add salt.

Add 1 cup of water and stir until absorbed. Reduce heat to medium and continue adding the rest of the water 1 cup at a time, stirring frequently, until all the liquid in the skillet is absorbed. The rice should be soft and fluffy.

Add the creamy cauliflower sauce and the pesto. Stir to combine. Place the shrimp on top of the risotto and cover with a tight-fitting lid. Keep over medium heat until the shrimp are pink, about 5-10 minutes. The edges of the rice may get slightly browned, which can be appealing, but if the heat is to high, the edges will burn.

Add cheese and stir slightly to blend and melt.


Original recipe from The Creamy Cauliflower Sauce eCookbook.

Shrimp & Basil Fettuccine

Shrimp & Basil Fettuccine

5 oz. fettuccine noodles

Cream Sauce:

2 tablespoons butter
1 tablespoon flour
1 cup cream, warmed

Shrimp and Basil Sauce:

2 tablespoons extra virgin olive oil
1 lb. medium shrimp, peeled and deveined
3-4 large fresh mushrooms, sliced
1/8 cup dry white wine
1 teaspoon minced garlic
1 teaspoon minced shallots
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon basil pesto
3 large unpeeled roma tomatoes, chopped
1/3 cup grated Parmesan cheese

Place fettuccine in large pot of boiling water and boil until al dente according to package directions. Drain and set aside.

Prepare Cream Sauce: Melt butter in skillet over low heat. Add flour and stir continuously 2-3 minutes until flour is cooked. Gradually add cream to flour, stirring continuously until well-blended, smooth and slightly thickened. Set aside.

Prepare Shrimp & Basil Sauce: Heat olive oil in large saute pan over low heat. Add shrimp and mushrooms and saute until shrimp are cooked and turn pink. Deglaze pan with white wine. Add garlic, shallots, salt and pepper and simmer 2-3 minutes. Stir in basil pesto and simmer 1 minute.

Add cream sauce, roma tomatoes and Parmesan cheese and stir to combine. Add prepared fettuccine to sauce and toss to coat pasta. Serve immediately. Makes 3-4 servings.

Brick Oven recipe (courtesy of the Austin American-Statesman).

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Basil Pesto

Basil Pesto


2 cups fresh basil leaves, packed
2 oz fresh Parmesan cheese, grated
1/2 cup extra virgin olive oil
2 oz pine nuts
3 medium garlic cloves, minced (approx 1½ teaspoons)
1 teaspoon salt
1 teaspoon black pepper


Place all ingredients in a food processor and blend until smooth.

Yield: 1 cup.


Adapted from the following recipes: (1) and (2)