King's Hawaiian Savory Bread Pudding

King's Hawaiian Savory Bread Pudding
Adding This To The Thanksgiving Table!
Difficulty: Easy
Prep Time: 35 minutes
Cooking Time: 30 minutes

Ingredients
6 King's Hawaiian Rolls, torn  http://www.kingshawaiian.com/
5 eggs
1/2 cup red peppers, diced
1/2 cup green peppers, diced
1 cup red onions, diced
2 tbsp olive oil
2 tbsp butter
1 tbsp Better Than Bouillon Mushroom Base
1 cup milk
1/4 tsp garlic powder
2 cups shredded cheese, Mexican blend
1/8 tsp pepper

Cooking Tools
Medium Skillet
Medium mixing bowl
Baking dish 

Directions
Preheat oven to 350 Degrees F. In a skillet on medium heat, add; oil, butter, peppers and onions and saute for about 5 minutes.  Add in mushroom base, garlic, pepper and milk and whisk until mushroom base is incorporated.  Cool liquid and set aside.  In a mixing bowl, whisk eggs and soak torn King's Hawaiian bread and soak into the whisked eggs.  Add in the cooled mixture and cheese to the eggs and bread, mix well.  Place in a baking dish and bake for 30 minutes.  Cool for 10 minutes before serving.
Serves 6

Acorn Squash With Italian Sausage Stuffing

Acorn Squash With Italian Sausage Stuffing
Perfect For The Holiday Table!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour

 

Ingredients
1 acorn squash, halved, seeds removed
1/4 lb. Italian bulk sausage
1 cup carrots, small diced
1 cup celery, sliced
1 cup zucchini, diced
1/4 cup red onion, diced
2 cloves garlic, sliced thin
1 cup Ciabatta bread, small cubes
1/4 cup pignoli nuts
2 tbsp + 2 olive oil
1/4 tsp fresh thyme
2 tbsp Parmesan cheese, grated
salt
pepper

Cooking Tools
Medium skillet with lid
Baking dish

Directions
Preheat oven 375 Degrees F. Take halved and seeded acorn squash and coat with 2 tbsp of olive oil inside and out.  Salt and pepper inside of squash and place in baking dish.  Bake for 45 minutes. Insert tip of knife into the interior meat of the squash to check to see if the the squash is cooked.  While the squash is baking, in a skillet add; olive oil and sausage ( break apart the sausage as you are placing in the skillet).  Cook the sausage for 10 minutes.  Add in carrots, celery, zucchini, onions and garlic.  Place lid on and cook until carrots are slightly tender and sausage is fully cooked and browned. Toss in bread, pignoli nuts, thyme, Parmesan, salt and pepper to taste.  Once squash has cooked for 45 minutes, remove from oven and stuff each cavity with the sausage stuffing mixture and place back in oven for 15 additional minutes.
Serves 2-4

Stuffed Pork Chops With Potatoes & Apples

Stuffed Pork Chops With Potatoes & Apple
Served With A Apple Juice Gastrique!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 1 hour

Ingredients
4 double thick bone-in pork chops
2 cups bagged shredded raw potatoes
1 cup carrots, small dice
1 cup red onions, small dice
1 cup celery, sliced thin
1 apple, grated
1 tbsp lemon juice
1/2 tsp Herb De Provence
olive oil
salt
pepper

Cooking Tools
Cast Iron pan
Sheet Tray 

Directions
Preheat oven 400 Degrees F. In the cast iron pan, drizzle with olive oil on medium heat.  Add in; potatoes, carrot, celery, onions, Herb De Provence and saute until potatoes are done and the vegetables are tender.  Grate the apple and toss with some lemon juice to prevent browning.  Squeeze excess liquid from apples and place in the pan with the potatoes and cook for additional 2-3 minutes.  Remove potato apple stuffing to a dish to cool completely.  While the stuffing is cooling, prepare pork chop for the stuffing.  Create a slit down the middle of the pork chop lengthwise, continue to cut through the center to create a pocket.  Stuff cooled potato apple stuffing into the pork chops, do not over stuff. Salt and pepper both side of chops.  Add additional olive oil back into the cast iron pan on medium high heat to sear stuffed pork chops until golden brown, 3-4 minutes on each side.  Transfer pork chops to a sheet pan and bake in the oven to finish cooking for about 40-45 minutes.   Remove from oven and let rest for 5 minutes.  Place on a serving platter and spoon some Apple Juice Gastrique (recipe below) on top.
Serves 4

Apple Juice Gastrique
Ingredients
2 cups apple juice
1/4 cup sugar
1 tbsp apple cider vinegar

Directions
Use the same cast iron pan that you seared the pork chops.  Pour apple juice, sugar and vinegar on medium heat.  using a whisk, scrape off the bits and juices from searing the pork chops.  Reduce the liquid by half.  Spoon sauce over the stuffed pork chops.