15-Minute Bean & Kale Soup

Bean and Kale Soup

This Bean and Kale Soup recipe is simple, affordable comfort food. I adapted it from the Italian Sausage and Bean Soup.

Using canned beans helps get this soup from stove to table quickly. I’ve been making this soup pretty often lately. I make a big pot, so we have leftovers for the next day.

Or sometimes I freeze the leftovers for another meal later on.

Either way, it’s warm, quick, healthy and delicious!

 

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15-Minute Bean & Kale Soup

Cook Time 12 minutes
Hands-On Time 3 minutes
Servings 6

Ingredients

  • 1 Tbs. olive oil
  • 1 onion diced
  • 2 cloves garlic crushed
  • 2 15 oz. cans butter beans or cannellini beans drained and rinsed
  • 2 15 oz. cans black beans, drained and rinsed
  • 15 oz. can diced tomatoes
  • 15 oz. can diced tomatoes with green chilies
  • 4 cups vegetable broth
  • 1 Tbs. basil
  • 1 tsp. fennel seed
  • 2 cups chopped kale
  • salt & pepper to taste

Instructions

  • In a large soup pot, heat the oil over medium heat.
  • Add the onion and garlic and cook for several minutes until the onion is soft.
  • Add the remaining ingredients and cook 10 more minutes or longer if you have time.

The post 15-Minute Bean & Kale Soup appeared first on Eat at Home.

Originally posted at Eat at Home Cooks

Sunday Dinner Juicy Stuffed Pork Chops [+Video]

Sunday Dinner Juicy Stuffed Pork Chops [+Video]

These stuffed pork chops are so easy to make! There’s a rub, a stuffing and a sauce, but all three come together in just minutes. Sunday dinner just got all fancy pants again.

I don’t even know how many times I ate pork chops growing up, but it was a lot. I mean, it’s not like it was every week, but at least once a month I’d bet. And they were good. Real good. 

Mom would brown pork chops in a pan with a little flour and seasonings, throw them in a crockpot and they’d break down into the most fall apart deliciousness which we then ate over rice or mashed potatoes. Sometimes she’d make this pork chops and rice dish too. I loved both.

A stuffed pork chop that has been cut, exposing the stuffing inside. The pork chop is sitting in a golden sauce and a knife and fork are resting on the plate.

And then the love stopped. It just went away.

I realized as an adult that pork chops are often chewy. And bland. And boring. 

Why eat a dry pork chop when you could eat moist chicken?

Someone shivered at that word, huh? 🙂 Doesn’t bother me a lick. 

But pork chops are about to make a HUGE comeback. I’ve already called Mom and made her promise to make this recipe. Not only is it good, but it’s Sunday dinner good. Like, so good it’s on the regular rotation. I do not have one single recipe on my regular rotation, but this one is staying put. 

And guys, it’s easier than you think. 

A stuffed pork chop on a dinner plate. The pork chop is sitting in a light golden sauce and bits of the stuffing are laying in the sauce. A knife and fork are beside the plate.

What Ingredients Go in Stuffed Pork Chops?

I’m going to break down the ingredients into three categories: filling, stuffing, and sauce. So the list is going to appear long, but don’t let it scare you! Most of it is spices and items you already have on hand. Here is what you will need:

  • Pork Chops (shocking, I know!)

Filling

  • Parsley (fresh)
  • Milk
  • Salt
  • Rubbed Sage
  • Apple
  • Corn
  • Panko

Rub

  • Flour
  • Smoked Paprika
  • Chili Powder
  • Garlic Powder
  • Onion Powder
  • Pepper
  • Kosher Salt

Sauce

  • Dijon Mustard
  • Rosemary (fresh)
  • Honey
  • Chicken Broth
  • Brown Sugar
  • Apple Cider Vinegar
  • Butter
  • Corn Starch
  • Water

The measurements for each ingredient can be found in the recipe card down below.

Uncooked pork chops. One pork chop has been cut opened and a spoonful of stuffing is being put inside. Fresh sage and a bowl of bread crumbs are sitting nearby.

How to Make Stuffed Pork Chops

Start this recipe by preheating the oven and prepping the filling and rub. For the filling, stir all of the ingredients together and then move half of the filling to another bowl to use later.

For the rub, whisk all of the ingredients together in a shallow bowl.

Now we will jump in to preparing the pork chops:

  • Using a knife, cut a pocket in the meat as shown in the image above. Be careful not to cut through pork chop completely.
  • Stuff a spoonful of stuffing into each pork chop. Close with a toothpick if desired.
  • Pat the rub all over each side of the meat.
  • Brown each side of the pork chops in a skillet on the stove top.
  • Place the pork chops into a baking dish.

Four uncooked pork chops that have been stuffed and placed in a baking dish.

  • Add all of the ingredients for the sauce (minus the butter, cornstarch and water) into a small bowl and whisk to combine.
  • Pour into the skillet that was used to brown the pork chops. Allow the sauce to simmer until it reduces slightly.
  • Add the butter to the sauce and simmer.
  • Pour half of the sauce over the pork chops and save the other half for serving.
  • Bake the pork chops.
  • Crisp the remaining reserved stuffing on the stove top until browned.
  • Reheat the remaining sauce in a skillet. Add the cornstarch and water and whisk until thickened.
  • Remove the pork chops from the oven and sprinkle with the stuffing and pour the sauce over the top.
 
 
A serving platter with stuffed pork chops. The pork chops have a sauce poured over the top. There is fresh sage and a bowl of stuffing next to the platter.

Prep Ahead- Make Ahead

One of the things I love about this recipe is that so much of it can be prepped ahead of time. Here are a few ways to save time:

  1. Prepare the stuffing and store it in a bowl in the fridge.
  2. Prepare the sauce without cooking it, store it in the fridge. 
  3. Keep the rub in a ziploc in your pantry or spice cupboard for a quick meal. 
  4. Stuff the pork, fry it up, make the sauce and then store it in the fridge all together until you’re ready to bake it and then finish the recipe. 

See!! So easy! Yes, there’s a rub, a stuffing and a sauce, but all three come together in just minutes, so take a deep breath, do one at a time and crank this baby out.

A stuffed pork chop on a dinner plate. There is a little stuffing with corn kernels on top of the pork chop and a sauce has been poured over the top. Fresh sage is on the edge of the plate.

Can You Make Stuffed Pork Chops Ahead Of Time?

Yes, you can stuff the chops ahead of time and store in the refrigerator for 2-3 days, or in the freezer for up to a month.

How Long Will Cooked Stuffed Pork Chops Keep?

You can keep left overs in the refrigerator for 3-4 days.

Watch How to Make Stuffed Pork Chops

*****ADD VIDEO HERE

 

Are you ready to love pork chops again?! These stuffed pork chops are 100% going to make it on your dinner rotation just like it has on mine. The filling, rub and sauce make these the most flavorful and juicy pork chops ever!

 

More Sunday Dinner Recipes:

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A stuffed pork chop that has been cut, exposing the stuffing inside. The pork chop is sitting in a golden sauce and a knife and fork are resting on the plate.

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Sunday Dinner Juicy Stuffed Pork Chops

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Course All of the Best Pork Recipes on the Internet
Cuisine American
Keyword pork chops
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 470kcal
Author Sweet Basil

Ingredients

  • 4 Pork Chops thick cut, boneless

Filling

  • 1 Tablespoon Parsley fresh, chopped
  • 1 Tablespoon Milk
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Rubbed Sage
  • 1 Apple small, chopped fine
  • 1 Cup Corn frozen and defrosted
  • 1 Cup Panko Bread Crumbs

Rub

  • 2 Tablespoons Flour
  • 1 teaspoon Smoked Paprika
  • 2 teaspoons Chili Powder
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/4 teaspoon Pepper
  • 2 teaspoons Kosher Salt

Sauce

  • 3 Tablespoons Dijon Mustard
  • 3/4 teaspoon Rosemary fresh, minced
  • 1/3 Cup Honey
  • 1 Cup Chicken Broth
  • 1 teaspoon Brown Sugar
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Butter
  • 1/2 teaspoon Corn Starch
  • 1/2 teaspoon Water

Instructions

  • Heat the oven to 350

Filling

  • In a small bowl, stir together all of the filling ingredients and remove 1/2 of it to a small bowl.

For the Rub

  • In a shallow dish, whisk together the rub, set aside.

To Prepare

  • Place each chop on the long side, using a knife carefully cut a pocket in the meat being careful to not cut through to the other side.
  • Spoon the filling into each cavity and I like to stick a toothpick into the open end to help close it. If you need to steal a little filling from the other bowl that’s ok, the remaining filling is just going to be crisped as a garnish. Next, pat the rub all over each side of the meat and set aside.
  • In a skillet over medium high, add a drizzle of oil, and cook on each side until browned, about 3 minutes.
  • Remove the meat to a 9×13” baking dish.
  • Meanwhile, whisk together the sauce ingredients except the butter, cornstarch and water in a small bowl.
  • With the skillet back over medium heat, add the sauce and whisk with any bits left in the pan. Turn the heat on the skillet to medium and allow to simmer until reduced barely. Melt in the butter and simmer another 1 minute.
  • Pour 1/2 of the sauce over the meat and reserve the rest for serving.
  • Bake for 40-50 minutes or until a thermometer shows 165 degrees in the meat.
  • The last few minutes of baking, in a small skillet over medium heat, add a drizzle of oil and add the remaining stuffing ingredients. Cook, stirring occasionally until lightly browned. Set aside. Reheat the remaining sauce in the skillet and once simmering, add the cornstarch to the water and then whisk it into the sauce until thickened.
  • Remove the meat from the oven and add a sprinkle of the stuffing to each chop and then pour the sauce all over the tops.Enjoy!

Notes

left overs can be stored in the refrigerator for 3-4 days

Nutrition

Serving: 1g | Calories: 470kcal | Carbohydrates: 53g | Protein: 34g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 98mg | Sodium: 1282mg | Potassium: 758mg | Fiber: 3g | Sugar: 32g | Vitamin A: 569IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 2mg

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READ: Sunday Dinner Juicy Stuffed Pork Chops [+Video]

Originally posted at Oh Sweet Basil

Creamy Beef and Shells

Tender shell pasta in a meaty, deliciously seasoned tomato cream sauce. Creamy Beef and Shells is an incredibly comforting skillet pasta recipe that is ready in 30 minutes, start to finish!

A spoon scoops beef and shells in a skillet.

This Creamy Beef and Shells recipe put me in a good mood after a recent very looooong day of bookkeeping. Hello, tax season. Recipes that can change a mood are keepers.

Full disclosure, I really, really didn’t feel like cooking dinner that night and the fact that I’d been knee deep in receipts and spreadsheets all day seemed liked the perfect excuse to order out. But, this recipe is so darned quick and easy and exactly the comforting kind of meal you need after hours of mind-numbing work. It is also super kid-friendly, but my big guys love it! Think slightly more refined Hamburger Helper made from scratch and you’ve got the basic idea.

A bowl of pasta shells with beef and a creamy sauce shot from over the top.

So, why the mood change? Because I had this yummy pasta dish ready to serve with so little effort that it made me smile. The rave reviews earned these Creamy Beef and Shells and well deserved spot in my quick and easy pasta recipe collection. Right along side my Chicken and Spinach Skillet Pasta and Meaty Tortellini Skillet.

Ingredient Notes

The ingredients for Creamy Beef and Shells with text overlay.
  • Medium pasta shells are a classic choice for this dish but elbow macaroni or penne will also work.
  • A blend of dry seasonings including garlic powder, paprika, chili powder, and Italian Seasoning creates a savory and delicious flavor profile for the sauce.
  • Canned tomato sauce is the base for the creamy sauce.
  • Heavy cream or half and half balances out the tomato-based sauce to creamy perfection.
  • Sharp cheddar cheese adds additional cheesy goodness and great flavor. Although optional, I recommend finely grating some Parmesan cheese for garnishing the individual servings.
A closeup of a skillet full of pasta shells with a creamy sauce and ground beef.

How to Make Creamy Beef and Shells

Cook your pasta about 1 minute shy of the package directions and while it’s cooking, get started on the beefy, creamy sauce.

Ground beef, spices, broth, and tomato sauce cook in a skillet.
  1. Cook the ground beef and onion in a little olive oil, breaking up the beef with a spoon until browned and crumbled. Drain the excess fat from the skillet and return it to the heat. Add the Italian seasoning, chili powder, paprika, garlic powder, salt and pepper. Cook, stirring for 2 to 3 minutes.
  2. Sprinkle the flour over the beef and cook, stirring, for about 1 minute.
  3. Slowly add the beef broth, stirring as you add it.
  4. Stir in the tomato sauce.
Cream, cheese, and pasta are added to sauce in a skillet.
  1. Increase the heat and bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, or until slightly thickened.
  2. Add the heavy cream or half and half.
  3. Add the cheddar cheese.
  4. Stir in the cooked pasta and cook until warmed through. Remove from the heat and let it rest for 5 minutes before serving. It will continue to thicken a bit as it rests.

Serving Ideas

A bowl of pasta next to a big salad and garlic bread.

Storage Instructions

Refrigerate

Leftovers should be transferred to an airtight container and refrigerated. Consume within 4 to 5 days for the best quality.

Make it a Freezer Meal

Creamy Beef and Shells can be frozen for meal prep or longer storage of leftovers. Allow the finished recipe to cool to room temperature then transfer it to a freezer safe, airtight container or plastic freezer bag, squeezing out any excess air. Label with the contents and date and freeze for up to 3 months.

Reheating

If frozen, allow the pasta to safely thaw in the refrigerator overnight. When ready to serve, warm it in a skillet on the stove. You may want to add a little water or additional cream to thin the sauce a bit. Individual servings can be warmed in the microwave, if preferred.

A fork lifts a bite of Creamy Beef and Shells from a bowl.

More Easy Pasta Recipes

A spoon scoops beef and shells in a skillet.

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Creamy Beef and Shells

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Tender shell pasta in a meaty, deliciously seasoned tomato cream sauce. Creamy Beef and Shells is an incredibly comforting skillet pasta recipe that is ready in 30 minutes, start to finish!
Course Main Course, Pasta
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings 6
Calories 416kcal

Ingredients

  • 10 ounces medium pasta shells about 3 cups (can use elbows or penne, if desired)
  • 1 tablespoon olive oil
  • 1 pound 90% lean ground beef
  • ½ cup diced yellow onion
  • 2 teaspoons Italian seasoning
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth
  • 15 ounce can tomato sauce
  • ½ cup heavy cream or half and half
  • 1 cup shredded sharp cheddar cheese
  • shredded Parmesan for garnish (optional)

Instructions

  • Boil the pasta 1 minute shy of the package directions.
  • Meanwhile, heat olive oil in a large skillet over MEDIUM-HIGH heat. Add the ground beef and onion and cook, breaking up the beef with a spoon until browned and crumbled, about 4 or 5 minutes. Drain the excess fat from the skillet and return it to the heat.
  • Add the Italian seasoning, chili powder, paprika, garlic powder, salt and pepper. Cook, stirring for 2 to 3 minutes.
  • Sprinkle the flour over the beef and cook, stirring, for about 1 minute.
  • Slowly add the beef broth, stirring as you add it. Stir in the tomato sauce and increase the heat to MEDIUM HIGH. Bring the mixture to a boil then reduce the heat and simmer for about 10 minutes, or until slightly thickened.
  • Stir in the heavy cream or half and half and cheddar cheese. Stir in the cooked pasta and continue to cook for about 1 minute, or until warmed through. Remove from the heat and let it rest for 5 minutes before serving. It will continue to thicken a bit as it rests.
  • Garnish individual servings with Parmesan, if desired.

Notes

Leftovers should be transferred to an airtight container and refrigerated. Consume within 4 to 5 days for the best quality.

Make it a Freezer Meal

Creamy Beef and Shells can be frozen for meal prep or longer storage of leftovers. Allow the finished recipe to cool to room temperature then transfer it to a freezer safe, airtight container or plastic freezer bag, squeezing out any excess air. Label with the contents and date and freeze for up to 3 months.

Reheating

If frozen, allow the pasta to safely thaw in the refrigerator overnight. When ready to serve, warm it in a skillet on the stove. You may want to add a little water or additional cream to thin the sauce a bit. Individual servings can be warmed in the microwave, if preferred.

Nutrition

Calories: 416kcal | Carbohydrates: 24g | Protein: 26g | Fat: 24g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 996mg | Potassium: 751mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1162IU | Vitamin C: 6mg | Calcium: 189mg | Iron: 4mg

The post Creamy Beef and Shells appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen