Recipes

Rustic Potato and Kielbasa Skillet

Rustic Potato and Kielbasa Skillet

Couverts4
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Equipment

  • Microwave-safe dish
  • Large skillet

Ingredients

Instructions

  • Place the potatoes and water in a microwave-safe dish.
  • Microwave, covered, on high until the potatoes are tender, about 3-4 minutes.
  • Drain and set aside.
  • In a small bowl, mix brown sugar, cider vinegar, Dijon mustard, thyme, and black pepper.
  • In a large skillet, heat olive oil over medium-high heat.
  • Sauté chopped onion and sliced kielbasa until the onion is tender.
  • Add the cooked potatoes to the skillet; cook and stir until lightly browned, about 3-5 minutes.
  • Stir in the brown sugar mixture; bring to a boil.
  • Reduce heat and simmer, uncovered, for 2 minutes, stirring occasionally.
  • Stir in the fresh baby spinach until wilted, then add the crumbled bacon.
  • Serve hot.

Notes & Wine Advice

Wine Advice:

Pair this hearty dish with a medium-bodied red wine such as Pinot Noir or Beaujolais. The wine’s fruitiness and acidity will complement the smoky flavors of the kielbasa and the richness of the dish.

Nutrition values

Calories: 472 kcal | koolhydraten: 9 g | Eiwitten: 14 g | Vet: 28 g | Suiker: 3 g
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Course; Bacon / Main Course / Pork
Cuisine; European / Germany

Bavarian Bratwurst Skewers with Mustard Cream Sauce

Bavarian Bratwurst Skewers with Mustard Cream Sauce

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Metal or soaked wooden skewers
  • grill

Ingredients

Instructions

  • In a small bowl, whisk together the heavy cream, whole grain mustard, dried minced onion, black pepper, and smoked paprika to make the mustard cream sauce.
  • Cut each bratwurst into thirds and thread them onto metal or soaked wooden skewers.
  • Preheat grill to medium heat.
  • Grill the bratwurst skewers, covered, over medium heat until golden brown and heated through, about 7-10 minutes, turning occasionally.
  • Serve the grilled bratwurst skewers with warmed sauerkraut and the prepared mustard cream sauce.

Notes & Wine Advice

Wine Advice:

Pair this hearty German dish with a crisp, refreshing German beer such as a Pilsner or a Märzen. If opting for wine, a dry Riesling or a German-style lager would complement the flavors well.

Nutrition values

Calories: 341 kcal | koolhydraten: 9 g | Eiwitten: 14 g | Vet: 25 g | Suiker: 3 g
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Course; Main Course / Pork / Sauce
Cuisine; European / Germany
Diets; Gluten-Free / Low Carb

Lemon-Dijon Pork Sheet Pan Delight

Lemon-Dijon Pork Sheet Pan Delight

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Large bowl
  • Whisk
  • baking pan 15x10x1-inch
  • cooking spray
  • Basting brush
  • thermometer

Ingredients

Instructions

  • Preheat the oven to 425°F (220°C).
  • In a large bowl, whisk together the Dijon mustard, grated lemon peel, minced garlic, salt, and canola oil.
  • Reserve 1 tablespoon of the mixture for brushing the pork.
  • Add the sweet potatoes and Brussels sprouts to the remaining mixture in the bowl and toss to coat evenly.
  • Place the pork chops and coated vegetables in a 15x10x1-inch baking pan coated with cooking spray.
  • Brush the pork chops with the reserved mustard mixture.
  • Roast in the preheated oven for 10 minutes.
  • After 10 minutes, turn the pork chops and stir the vegetables in the pan.
  • Continue roasting until a thermometer inserted into the pork reads 145°F (63°C) and the vegetables are tender, about 10-15 minutes more.
  • If desired, sprinkle the dish with coarsely ground pepper before serving.

Notes & Wine Advice

Wine Advice:

A light-bodied white wine such as Pinot Grigio or a crisp Sauvignon Blanc would complement the lemony flavors of this dish and balance the richness of the pork and sweet potatoes.

Nutrition values

Calories: 516 kcal | koolhydraten: 51 g | Eiwitten: 39 g | Vet: 17 g | Suiker: 19 g
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Course; Main Course / One Pot Dinner / Pork
Cuisine; American
Diets; Gluten-Free

Creamy Paprika Pork Medley

Creamy Paprika Pork Medley

Couverts4
Deel op Facebook Print Recipe

Equipment

Ingredients

Instructions

  • In a mixing bowl, toss the pork cubes with flour, paprika, salt, and pepper until evenly coated.
  • In a large skillet, melt the butter over medium heat.
  • Add the seasoned pork to the skillet and sauté until lightly browned, about 4-5 minutes.
  • Pour in the heavy whipping cream and bring to a boil, stirring to loosen any browned bits from the bottom of the pan.
  • Allow the mixture to simmer, uncovered, until the cream is slightly thickened, about 5-7 minutes.
  • Serve the creamy paprika pork over hot cooked egg noodles or rice.
  • If desired, garnish with minced fresh parsley.

Notes & Wine Advice

Wine Advice:

A light-bodied white wine such as Sauvignon Blanc or Chardonnay would complement the creamy texture of this dish and enhance the flavors of the pork and paprika.

Nutrition values

Calories: 320 kcal | koolhydraten: 3 g | Eiwitten: 24 g | Vet: 23 g | Suiker: 1 g
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Course; Main Course / Pork
Cuisine; American

Tropical Butternut Squash and Black Bean Wraps

Tropical Butternut Squash and Black Bean Wraps

Couverts6
Deel op Facebook Print Recipe

Equipment

  • Microwave-safe dish
  • Saucepan
  • Mixing bowl
  • spoon
  • Microwave
  • Tortilla warmer or clean kitchen towel

Ingredients

Instructions

  • Halve the butternut squash lengthwise, remove seeds, and place it in a microwave-safe dish, cut side down.
  • Microwave, covered, on high until soft, for about 15-20 minutes; cool slightly.
  • Meanwhile, in a saucepan, combine pineapple salsa and black beans; heat through over medium heat, stirring occasionally.
  • Scoop out the cooked squash pulp and place it in a mixing bowl.
  • Mash until smooth; stir in salt, ground cumin, and ground chipotle pepper.
  • Spoon the squash and salsa mixture onto the center of warmed tortillas, top with fresh baby spinach, and roll up.

Notes & Wine Advice

Tips:

If short on time, use one 12-ounce package of frozen winter squash instead of a small butternut squash; heat according to package directions.
The black bean mixture can be heated in the microwave.
For a subtle change in flavor, try mango salsa instead of pineapple salsa.

Wine Advice:

Pair these flavorful wraps with a crisp and fruity white wine such as Pinot Grigio or a light-bodied rosé. The tropical flavors of the pineapple salsa and the richness of the squash and black beans will be beautifully complemented by the refreshing acidity of these wines.
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Course; Main Course / Nuts / Wrap’s
Cuisine; American
Diets; Vegetarian

Creamy Skillet Macaroni & Cheese

Creamy Skillet Macaroni & Cheese

Couverts4
Deel op Facebook Print Recipe

Equipment

  • large nonstick skillet
  • Saucepan
  • Whisk
  • stirring spoon
  • Measuring spoons
  • Colander (for draining macaroni)

Ingredients

Optional toppings:

Instructions

  • Cook macaroni according to package directions; drain.
  • Meanwhile, in a large nonstick skillet, melt butter over medium heat.
  • Stir in flour until smooth; gradually whisk in cream.
  • Bring to a boil, stirring constantly.
  • Cook and stir until thickened, about 2 minutes.
  • Reduce heat; stir in cheese until melted.
  • Add cooked macaroni to the skillet; cook and stir until heated through.
  • Serve hot, topped with desired optional toppings like crumbled cooked bacon, crushed cheddar cheese fish-shaped crackers, chopped fresh chives, and freshly ground pepper.

Notes & Wine Advice

Wine Advice:

Pair this indulgent comfort dish with a medium-bodied white wine such as Chardonnay or a light-bodied red wine like Pinot Noir. These wines provide a nice balance to the richness of the cheese while complementing the creamy texture of the dish.

Nutrition values

Calories: 600 kcal | koolhydraten: 40 g | Eiwitten: 23 g | Vet: 37 g | Suiker: 9 g
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Course; Cheese / Main Course / Pasta
Cuisine; American

Spiced Chickpea Delight

Spiced Chickpea Delight

Couverts4
Total time 30 minutes
Deel op Facebook Print Recipe

Equipment

  • Large skillet
  • Knife and cutting board
  • spatula
  • Measuring spoons
  • Can opener
  • Saucepan (for freezing option)

Ingredients

Instructions

  • Heat canola oil in a large skillet over medium heat.
  • Add onion, ginger, garlic, and jalapeno (if using).
  • Cook and stir until onion is softened and lightly browned, about 4-5 minutes.
  • Add salt and spices; cook and stir for 1 minute.
  • Stir in tomatoes and chickpeas; bring to a boil.
  • Reduce heat; simmer, covered, until flavors are blended, for about 12-15 minutes, stirring occasionally.
  • Serve with hot cooked brown rice.
  • Top with yogurt and minced fresh cilantro.

Notes & Wine Advice

Freeze Option:

Freeze cooled chickpea mixture in freezer containers. To use, partially thaw in the refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Wine Advice:

Pair this flavorful dish with a light-bodied white wine such as Sauvignon Blanc or a crisp rosé. The acidity and fruitiness of these wines complement the spices and flavors of the chickpea curry.

Nutrition values

Calories: 359 kcal | koolhydraten: 64 g | Eiwitten: 10 g | Vet: 8 g | Suiker: 8 g
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Course; Main Course
Cuisine; India
Diets; Gluten-Free / Vegetarian

Bacon and Cheese Smothered Chicken

Bacon and Cheese Smothered Chicken on rustic wooden table

Bacon and Cheese Smothered Chicken

This delightful chicken dish, inspired by a restaurant favorite, is now easily recreated at home. Tender chicken breasts are topped with crispy bacon, caramelized onions, and a generous layer of melted cheese, creating a savory and satisfying meal.
Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Season the chicken breasts with salt and lemon-pepper seasoning.
  • In a large skillet, heat the canola oil over medium heat.
  • Cook the chicken breasts until they reach an internal temperature of 165°F, about 6-8 minutes per side.
  • Once cooked, remove the chicken from the skillet and keep warm.
  • In the same skillet, cook the bacon over medium heat until it becomes crisp.
  • Transfer the cooked bacon to a paper towel-lined plate to drain excess grease, then crumble it into small pieces.
  • Reserve about 2 tablespoons of the bacon drippings in the skillet.
  • Add the thinly sliced onion and brown sugar to the skillet, and sauté over medium heat until the onions are tender and caramelized, stirring occasionally.
  • Return the cooked chicken breasts to the skillet.
  • Top each chicken breast with the crumbled bacon and caramelized onion mixture.
  • Sprinkle the shredded Colby-Monterey Jack cheese evenly over the top of each chicken breast.
  • Cover the skillet and cook over low heat for 2-3 minutes, or until the cheese is melted and bubbly.
  • Serve the smothered chicken breasts hot, garnished with fresh herbs if desired.

Notes & Wine Advice

Adjust the cooking time of the chicken breasts based on their thickness to ensure they are fully cooked but still tender and juicy.
For a lower-fat option, you can use turkey bacon instead of regular bacon.
Feel free to customize the cheese topping with your favorite blend, such as cheddar, mozzarella, or Swiss.

Nutrition values

Calories: 560 kcal | koolhydraten: 17 g | Eiwitten: 45 g | Vet: 34 g | Suiker: 15 g
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Course; Bacon / Chicken

Herb-Crusted Baked Chicken Tenders

Herb-Crusted Baked Chicken Tenders

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Baking sheet
  • cooking spray
  • Shallow bowls (2)
  • Whisk

Ingredients

Instructions

  • Preheat the oven to 400°F (200°C).
  • In a shallow bowl, whisk together the egg substitute, mustard, and minced garlic.
  • In another shallow bowl, combine the dry breadcrumbs with dried basil, paprika, salt, and pepper.
  • Dip each chicken tenderloin into the egg mixture, then coat it evenly with the breadcrumb mixture.
  • Place the coated chicken tenderloins on a baking sheet coated with cooking spray.
  • Bake in the preheated oven until the chicken is golden brown and no longer pink inside, for about 10-15 minutes.

Notes & Wine Advice

Wine Advice:

Pair these herb-crusted chicken tenders with a light-bodied white wine such as Chardonnay or Pinot Grigio. Alternatively, serve with a crisp and refreshing salad or alongside steamed vegetables for a complete meal.

Nutrition values

Calories: 194 kcal | koolhydraten: 14 g | Eiwitten: 31 g | Vet: 2 g | Suiker: 1 g
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Course; Chicken / Main Course
Cuisine; American
Diets; Low Carb