Grilled Pork Chops With Blueberry Compote

Ingredients

Chops
  • 4 pork chops*
  • 1 C all-natural, unsweetened apple juice
  • 1 Tbsp salt
  • 1 Tbsp olive oil
  • Fresh cracked pepper to taste
Blueberry Compote
  • 1 C medium chopped onions
  • 1 C large peeled and chopped granny smith apples
  • 1 tsp butter
  • 2 tsp minced garlic
  • 1 C all-natural, unsweetened apple juice
  • 2 C fresh blueberries
  • 2 Tbsp balsamic vinegar
  • ¼tsp salt
Polenta
  • 6 C water
  • ¼ tsp salt
  • 1 C cornmeal
  • 2 Tbsp butter
  • Fresh basil for garnish
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Guiness-Milk Chocolate Ice Cream

Ingredients

  • 7 ounces milk chocolate, finely chopped
  • 1 cup whole milk
  • ½ cup granulated sugar
  • Pinch of salt
  • 4 egg yolks
  • 1 cup heavy cream
  • ¾ cup Guinness Stout
  • 1 teaspoon vanilla extract

Directions

  1. Put the chocolate pieces in a large bowl and set a mesh strainer over the top.
  2. Warm the milk, sugar and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

     

  3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the milk chocolate, then stir until the chocolate is melted. Once the mixture is smooth, whisk in the cream, then the Guinness and vanilla. Stir until cool over an ice bath.
  4.  Chill the mixture thoroughly in the refrigerator (at least 8 hours or overnight), then churn in your ice cream maker according to the manufacturer’s instructions.

Spiced Kabocha Squash Soup

Ingredients

  • 1/2 medium kabocha or 1 butternut squash (about
  • 2 lbs.), halved
  • 5 cloves garlic
  • 1 small onion, chopped (about 1 cup)
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground allspice
  • 1/8 tsp. ground cinnamon
  • 1 15-oz. can low-sodium vegetable broth
  • 3 Tbs. finely chopped chives
  • 1 tsp. sherry vinegar

Directions

  1. Preheat oven to 350°F. Line baking sheet with foil and coat with cooking spray. Place squash cut-side down on prepared baking sheet, and tuck garlic cloves in hollow under squash. Bake 50 minutes, or until tender. Cool 10 minutes. Scoop flesh from shell, and place in large bowl. Peel garlic cloves.
  2.  Heat large pot over medium heat, and coat with cooking spray. Add onion, and cook 7 minutes, or until translucent. Add ginger, allspice and cinnamon, and cook 1 minute more. Stir in squash, garlic, broth and 3 & 1/2 cups water. Bring to a simmer, and reduce heat to medium low. Partially cover pot, and simmer 25 minutes. Purée in blender or food processor until smooth. Serve hot or cold, and stir in chives and vinegar just before serving.

Beef Noodle Stir Fry

Ingredients

  • 2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded*
  • 1 tablespoon olive oil
  • 8 ounces beef top sirloin filet, thinly sliced across the grain
  • 8 ounces cremini mushrooms, sliced
  • 6 ounces broccoli florets
  • 2 carrots, diced
FOR THE SAUCE
  • 1/3 cup reduced sodium soy sauce
  • 3 tablespoons oyster sauce
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, pressed
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper

Directions

  1. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside.
  2. In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
  3. Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside.
  4. Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes.
  5. Serve immediately.

Single serving Homemade Oreo Cookies

Ingredients

  • ¾ (107g/ 3 ¾ oz) cups all-purpose flour
  • ¼ (25g/ ⅞ oz) cup unsweetened cocoa
  • ½ teaspoon baking soda
  •  teaspoon baking powder
  •  teaspoon salt
  • ¾ (167g/ 5 ⅞ oz) cups sugar
  • 5 Tablespoons (73g /2 ⅝ oz) cold butter
  • 3 Tablespoons. large egg*
  • Buttercream Frosting

Chicken and Rice Casserole

Ingredients

  • Extra-virgin olive oil, for baking dish
  • 2 c. white rice
  • 1 large onion, chopped
  • 2 c. low-sodium chicken broth
  • 2 (10.5-oz.) cans cream of mushroom soup
  • Kosher salt
  • Freshly ground black pepper
  • 3 large bone-in, skin-on chicken thighs
  • 2 tbsp. butter, melted
  • 2 tsp. fresh thyme
  • 1 clove garlic, finely minced
  • 1 tbsp. Freshly chopped parsley, for garnish

Directions

  1. Preheat oven to 350° and grease a 9″-x-13″ baking dish with oil. Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper.
  2. Place chicken thighs in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper.
  3. Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is cooked and chicken is golden
  4. Garnish with parsley before serving.

Baskin-Robbins’ New Caramel Cappuccino Cheesecake Ice Cream Is All The Best Flavors In One

Baskin-Robbins’ December Flavor of the Month puts any other basic holiday flavor to shame. The new Caramel Cappuccino Cheesecake ice cream is just as decadent as it sounds, and it’s filled with some of your favorite sweets.

The flavor begins with cheesecake- and coffee-flavored ice cream, which really would be enough on its own, TBH. That’s then churned with cappuccino toffee and cheesecake pieces, adding some good textures in there. The icing caramel on the cake is a salted caramel swirl, bringing the caramel, coffee, and cheesecake flavors together.

Baskin-Robbins posted about the newcomer on Facebook and people seemed very eager to try it. One user tagged someone and wrote, “I don’t think I’ve ever wanted anything so bad in my life.”

Although we’re only a few days into December, New Year’s Eve will be here before you know it and Baskin-Robbins is offering guests a regular or kids-sized scoop of ice cream for $1.50 that day at participating locations. I know what flavor I’m getting!