We love to enjoy a strata recipe often on the weekend and this Mushroom Strata recipe is one of my favorites. I love the earthy flavor of the mushrooms cooked with onions. The bread soaks up the egg batter and bakes up into a custard like casserole and is studded with crispy bacon, swiss, and gruyere cheese.

What Is A Strata Recipe

Strata is a casserole made with bread, usually an Artisan bread, that is soaked in an egg custard overnight. When baked, it will puff up nicely. It is very similar to a bread pudding, only it is savory. Strata recipes can be flavored in many differents vegetables, meats, and cheeses and are great breakfast casserole to make ahead and serve for special occasions or on the weekend.

What You Need To Make This Mushroom Strata Recipe

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*Please see recipe card at bottom of the recipe for the full ingredients and instructions*

Artisan bread (such as ciabatta)

Fresh mushroom slices

Onion

Pre-cooked Bacon

Large Eggs

2 quart casserole dish

Hand whisk

Cheese

Tips and Substitutions

• Be sure to use an artisan bread. This is a bread that has a short shelf life, that is sold unpackaged and usually consumed the same day. Ciabatta is a good choice for this recipe.
• Try using this umami seasoning blend when cooking the mushrooms and onions. It adds a ton of flavor and a tiny kick of spice!
• Use a thick cut bacon for a firmer and meatier cut of bacon. I like to use my kitchen shears to cut the bacon into bite sized pieces.
• Substitute cooked hot sausage or breakfast sausage for the bacon.
• Use broccoli or carrots in place of the mushrooms.
• Add 2 cloves of garlic with the mushroom and onion mixture.
• Substitute cheddar, mozzarella, or colby cheese for the swiss and gruyere

Other Breakfast Casseroles To Make

Blueberry Strawberry French Toast Casserole

Cheese Blintzes

Make Ahead Christmas Morning Breakfast Casserole

Overnight French Toast Casserole

Single Serving Breakfast Casserole

Swiss Tomato Sausage Strata

*If you made this Mushroom Strata Recipe, please give it a star rating*

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Mushroom Strata Recipe

A savory breakfast casserole that is made the day before and allowed to sit overnight. Flavored with mushrooms, onions, bacon, and cheese.

Course Breakfast & Brunch

Cuisine American

Keyword Breakfast Casserole, Mushroom Strata, Strata Recipe

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8

Calories 409kcal

Author Shelby Law Ruttan

Ingredients

• 12 ounces Artisan Bread cut into 1" cubes
• 2 tablespoons unsalted butter
• 1 lb mushroom slices
• 3/4 cup swiss cheese shredded
• 3/4 cup gruyere cheese shredded
• 8 slices bacon cooked and crumbled
• 3 cups 1% milk
• 6 large eggs
• 2 teaspoons fresh thyme chopped
• 1/2 teaspoon black pepper ground
• 1/2 teaspoon salt

Instructions

• Arrange the bread cubes in a single layer on a baking sheet. Bake for 20 minutes or until lightly toasted. Transfer bread cubes in to a large mixing bowl. Set aside.
  
• Melt the butter in a large nonstick skillet over medium-high heat. Add the onion and mushrooms to the skillet. Saute for 10 minutes, or until liquid evaporates and vegetables are tender.
  
• Transfer the mushroom and onion mixture to the bread. Toss to combine. Arrange half of the bread mixture in a 13 x 9-inch baking dish coated with cooking spray.
  
• Sprinkle half of the cheese and half of the bacon over top of first layer. Top with remaining bread mixture, cheese, and bacon. In a large mixing bowl, whisk together the milk, eggs, thyme, salt, and pepper until thoroughly combined. Pour the milk mixture over the bread mixture. Cover and refrigerate 8 hours.
  
• Preheat oven to the oven to 350 degrees.Remove the strata from refrigerator and let stand at room temperature for 15 minutes. Bake the strata, covered, 30 minutes. Uncover and bake an additional 15 minutes or until set. Let stand for 10 minutes before serving.
  

Notes

Tips and Substitutions

• Be sure to use an artisan bread. This is a bread that has a short shelf life, that is sold unpackaged and usually consumed the same day. Ciabatta is a good choice for this recipe.
• Try using this umami seasoning blend when cooking the mushrooms and onions. It adds a ton of flavor and a tiny kick of spice!
• Use a thick cut bacon for a firmer and meatier cut of bacon. I like to use my kitchen shears to cut the bacon into bite sized pieces.
• Substitute cooked hot sausage or breakfast sausage for the bacon.
• Use broccoli or carrots in place of the mushrooms.
• Add 2 cloves of garlic with the mushroom and onion mixture.
• Substitute cheddar, mozzarella, or colby cheese for the swiss and gruyere

Nutrition

Calories: 409kcal | Carbohydrates: 28g | Protein: 22g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 189mg | Sodium: 656mg | Potassium: 434mg | Fiber: 1g | Sugar: 6g | Vitamin A: 731IU | Vitamin C: 3mg | Calcium: 344mg | Iron: 1mg

The post Mushroom Strata Recipe with Bacon and Cheese appeared first on Grumpy's Honeybunch.

This Eggnog Biscotti is made with eggnog in the cookie batter and in the icing drizzle for a dessert that is full of delicious eggnog flavor.

Great for adding to holiday trays, gift giving, or as part of a Christmas Cookie exchange, these Eggnog Biscotti are crisp but not hard. They go great with a cup of hot cocoa, hot tea, or even a glass of homemade eggnog!

For The Love Of Biscotti

I am a huge fan of cookies. If offered a cookie, cake, or pie for dessert, I would take the cookie, hands down. Crispy cookies are my favorite type of cookie. I love dunking them in coffee or tea. So, this makes biscotti even more appealing to me! 

I recently made my first homemade eggnog recipe. When I did so, I started thinking of ways I could use it. Cookies are always first on my mind! I already have this Eggnog Thumbprint Cookie recipe, so I decided to give my hand and taste buds a try with an Eggnog Biscotti!

What You Need To Make Eggnog Biscotti

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*Please see the recipe card for full list of ingredients and instructions*

Eggnog, homemade eggnog or store-bought

Rum, or rum extract

Fresh Nutmeg, I love this brand. I use this microplane zester to grate the nutmeg.

Eggs

Unsalted Butter

Sugar (powdered and granulated)

All-purpose flour

Parchment Paper

Rimless Baking Sheet

Tips And Substitutions

• The eggnog biscotti dough should be easy to handle with your hands with minimal sticking. If the biscotti dough seems too wet, add 1/4 cup of flour to the dough until it is no longer sticky. If it is too dry, add a tablespoon of eggnog to the mixture.
• Use the scoop and scrape method for measuring the flour. Scooping the measuring cup into the flour packs it in and adds more flour than is required to the measuring cup.
• Shape the eggnog biscotti logs right on the parchment lined cookie sheet. 
• Allow the biscotti to cool no longer than 15 minutes after the first bake. 
• Don’t skip the 2nd baking, this is what allows the biscotti to dry out more and get crispier. 
• Use a pumpkin or sugar cookie flavored eggnog in place of the homemade eggnog. 
• Make the recipe with smart balance butter in place of the regular butter and use almond milk eggnog for a dairy free version.

Other Biscotti Recipes To Try

Brownie Biscotti

Cappuccino Biscotti

Chocolate Dipped Almond Biscotti

Chocolate Irish Cream Coffee Biscotti

Cinnamon Biscotti

Macadamia Rum Biscotti

Pumpkin Biscotti

Maple Walnut Biscotti

Triple Chocolate Almond Biscotti

*If you made these Eggnog Biscotti, please give them a star rating*

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Eggnog Biscotti with Eggnog Drizzle

A crisp eggnog flavored biscotti topped with a rum and eggnog icing drizzle.

Course Cookie Recipes, Desserts

Cuisine Italian

Keyword Biscotti Cookies, Eggnog Biscotti

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 36

Calories 118kcal

Author Shelby Law Ruttan

Ingredients

• 1/2 cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1/2 cup homemade eggnog
• 1 tablespoon dark rum
• 4 cups all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons nutmeg freshly ground
• 1/2 teaspoon salt
• 1 cup powdered sugar
• 1 teaspoon dark rum
• 3 tablespoons homemade eggnog

Instructions

• Preheat the oven to 350 degrees. In a large mixing bowl, combine the butter, sugar, and eggs with a hand mixer on medium speed for 2 minutes, or until well blended. Add the eggnog and rum, mix until combined.
  
• In a small mixing bowl, combine the flour, baking powder, nutmeg, and salt. Gradually add the flour mixture to the egg mixture, mixing until well blended.
  
• Transfer the biscotti dough to a floured board. Divide the dough in half, using more flour as needed to prevent sticking.
  
• Place 1 dough ball onto the parchment lined cookie sheet and shape into a log approximately 14 inches long. Press down on each roll to flatten to approximately 1/2 inch tall. Bake for 25 minutes.
  
• Remove the biscotti from the oven and cool for 15 minutes. Carefully cut the biscotti crosswise into slices approximately 1/2" in size getting approximately 36 slices. Place the cookie slices, cut side down, on the parchment lined cookie sheet. Bake for 10 minutes. Remove from the oven and turn cookies over. Return to the oven and bake for 10 minutes more, or until cookies are firm and lightly brown. Remove from oven and transfer the eggnog biscotti to a wire rack to cool completely.
  
• In a small mixing bowl, whisk together the powdered sugar, rum, and homemade eggnog. Place a piece of parchment paper underneath the cooling rack and drizzle the cookies with the glaze forming lines over top of the biscotti. Store in a cool dry place up to 1 week or in the freezer for up to 3 months.
  

Notes

Tips And Substitutions

• The eggnog biscotti dough should be easy to handle with your hands with minimal sticking. If the biscotti dough seems too wet, add 1/4 cup of flour to the dough until it is no longer sticky. If it is too dry, add a tablespoon of eggnog to the mixture.
• Use the scoop and scrape method for measuring the flour. Scooping the measuring cup into the flour packs it in and adds more flour than is required to the measuring cup.
• Shape the eggnog biscotti logs right on the parchment lined cookie sheet. 
• Allow the biscotti to cool no longer than 15 minutes after the first bake. 
• Don’t skip the 2nd baking, this is what allows the biscotti to dry out more and get crispier. 
• Use a pumpkin or sugar cookie flavored eggnog in place of the homemade eggnog. 
• Make the recipe with smart balance butter in place of the regular butter and use almond milk eggnog for a dairy free version.

Nutrition

Serving: 1biscotti | Calories: 118kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 63mg | Potassium: 27mg | Fiber: 1g | Sugar: 9g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

The post Eggnog Biscotti with Eggnog Drizzle appeared first on Grumpy's Honeybunch.

This Easy Chocolate Fudge Recipe is made with chocolate chips, white chocolate, Irish cream liquor, and sweetened condensed milk. This is a no fail non-cook fudge recipe that is warmed on the stove only long enough to melt the chocolate chips.

This Chocolate Fudge recipe is so simple it can be made in just minutes with about 1 hour of chilling time. It stores great in the fridge and has a great fudgy texture. It is great for adding to holiday treat platters or to set out on the sweet table for any holiday gathering.

A Never Fail Fudge Recipe

Candy making is not always easy to do and I am one who has been candy challenged in the past, especially with fudge. For years I tried to make boiled fudge and always failed. I think what changed was I actually learned how to have patience. Once I did that, my fudge turned out every single time.

However, before I perfected boiled fudge, I would make this never fail, easy chocolate fudge. The chocolate chips help the fudge to set and when kept refrigerated the fudge stays nice and firm. I haven’t tried leaving it out and don’t recommend it as it would likely soften some.

What You Need To Make Easy Chocolate Fudge

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Semi Sweet Chocolate Chips

White Chocolate Chips

Sweetened Condensed Milk

Irish Cream Liquor

Fleur de Sel, also known as grey sea salts, this adds a touch of saltiness.

Tips and Substitutions

• Make sure to use a heavy bottom saucepan, one that will heat evenly.
• Keep the heat on medium low to prevent scorching. This easy chocolate fudge is a no cook, just a heat to melt fudge
• Stir in 1/2 cup of toffee bits
• Substitute a dark chocolate chip for semi sweet, go all semi sweet, or just use white chocolate
• Line the fudge pan with before the fudge is poured in for easy removal.
• Store the fudge in an airtight container in the refrigerator up to 4 weeks.
• Use Kahlua or Amaretto in place of the Irish Cream Liquor

More Fudge Recipes You May Like

Cherry Chocolate Fudge

Cookie Butter Fudge

Easy Strawberry Fudge

Peanut Butter Fudge

Pumpkin Spice Fudge

Nanny’s Brown Sugar Fudge

Salted Chocolate Bourbon Praline Fudge

*If you made fudge recipe, please give it a star rating*

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Easy Chocolate Fudge with Irish Cream

A quick and easy chocolate fudge recipe flavored with Irish Cream Liqueur and sprinkled with fleur de sel.

Course Candy, Desserts

Cuisine American

Keyword Easy Chocolate Fudge, Fudge, Fudge Recipe

Prep Time 5 minutes

Cook Time 5 minutes

Servings 40

Calories 138kcal

Author Shelby Law Ruttan

Ingredients

• 2 cups semi sweet chocolate chips
• 2 cups white chocolate chips
• 1 cup sweetened condensed milk
• 2/3 cup Irish Cream liquor
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon fleur de sel

Instructions

• Place the chocolate chips, white chocolate, sweetened condensed milk, Irish Cream liquor, and vanilla extract in a large saucepan over medium low heat. Stir constantly until chocolate has melted.
  
• Pour the fudge into a tin foil lined 8 x 8 dish.
  
• Smooth the top of the fudge with a spatula and sprinkle with fleur de sel. Refrigerate for 1 hour, or until fudge is firm.
  
• Cut the fudge into 40 equal pieces. Store in an airtight container in the refrigerator up to 4 weeks.
  

Video

Notes

Tips and Substitutions

• Make sure to use a heavy bottom saucepan, one that will heat evenly.
• Keep the heat on medium low to prevent scorching. This easy chocolate fudge is a no cook, just a heat to melt fudge
• Stir in 1/2 cup of toffee bits
• Substitute a dark chocolate chip for semi sweet, go all semi sweet, or just use white chocolate
• Line the fudge pan with before the fudge is poured in for easy removal.
• Store the fudge in an airtight container in the refrigerator up to 4 weeks.
• Use Kahlua or Amaretto in place of the Irish Cream Liquor
• If the white chocolate doesn’t fully melt, that is ok, you will end up with tiny bits of white chocolate in the fudge.

 

Nutrition

Serving: 1g | Calories: 138kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 33mg | Potassium: 105mg | Fiber: 1g | Sugar: 14g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

The post Easy Chocolate Fudge with Irish Cream appeared first on Grumpy's Honeybunch.

Bacon and Butternut Squash Sweet And Salty Match

One of the things I love the most about butternut squash is the sweet nutty flavor. It pairs excellent with brown sugar or maple syrup and makes great Butternut Squash Cookies as well as these tasty Butternut Squash summer rolls.

Rather than wrapping potatoes with bacon, I decided that since I had plenty of butternut squash I would try wrapping pieces of that in bacon instead. Then, to add the sweet heat and salty factor, they were brushed with some maple syrup and cayenne pepper producing a burst of flavors in the mouth that is pure comfort food.

What You Need To Make Bacon Wrapped Butternut Squash

Bacon – this is my choice of bacon.

Butternut Squash

Pure Maple Syrup

Cayenne Pepper (optional)

Large Baking Sheet

Oven Safe Toothpicks to hold the bacon on without burning

Parchment Paper to prevent the squash bites from sticking

Tips And Substitutions

• Cut the butternut squash into even sized pieces for even baking
• Buy pre-cut butternut squash to save on prep time.
• Substitute sweet potato chunks for the butternut squash
• Toss the butternut squash with grated parmesan cheese before wrapping with bacon
• Reduce the amount of fat in the recipe and substitute turkey bacon for the pork bacon
• Sprinkle the squash with light brown sugar instead of the maple syrup
• Skip the maple syrup glaze and drizzled with balsamic glaze.

More Butternut Squash Recipes To Try

Buddha Bowl

Butternut Squash Caramelized Onion Lasagna

Savory Corn Crumble

Butternut Squash Rolls

Butternut Squash Galette

Chipotle Butternut Squash Enchiladas

*If you made this recipe, please give it a star rating*

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Bacon Wrapped Butternut Squash

A butternut squash wrapped in bacon and brushed with a sweet and spicy maple syrup glaze.

Course Appetizers

Cuisine American

Keyword Bacon Wrapped Butternut Squash, Butternut Squash Appetizer

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 10

Calories 241kcal

Author Shelby Law Ruttan

Ingredients

• 2 lbs butternut squash cut into cubes
• 2 tablespoons maple syrup
• 1/2 tsp cayenne pepper
• 1 lb bacon halved

Instructions

• Preheat oven to 350 degrees. Mix the melted butter, salt and cayenne pepper into the butter.
• Wrap one bacon half around each squash piece. Secure with a toothpick.
• Bake the bacon wrapped squash on a parchment lined baking pan 40-45 minutes, or until bacon is crisp and squash is tender. Brush the squash with the maple syrup mixture halfway through cooking.

Notes

Tips And Substitutions

• Cut the butternut squash into even sized pieces for even baking
• Buy pre-cut butternut squash to save on prep time.
• Substitute sweet potato chunks for the butternut squash
• Toss the butternut squash with grated parmesan cheese before wrapping with bacon
• Reduce the amount of fat in the recipe and substitute turkey bacon for the pork bacon
• Sprinkle the squash with light brown sugar instead of the maple syrup
• Skip the maple syrup glaze and drizzled with balsamic glaze.

Nutrition

Calories: 241kcal | Carbohydrates: 14g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 304mg | Potassium: 418mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9702IU | Vitamin C: 19mg | Calcium: 50mg | Iron: 1mg

The post Bacon Wrapped Butternut Squash Bites appeared first on Grumpy's Honeybunch.

If your looking for a quick and easy weeknight dinner recipe, this One Pot Alfredo is a delicious option. This recipe will give all the satisfaction and comfort of a pasta meal without all the mess. Its a meal kids and adults both will love!

Italian Style Dinner Made In One Pot

Making an alfredo dinner in one pot may sound a little strange, but it is very possible! The first time this concept was brought to my attention I thought it was a crazy way to make a pasta meal.

However, after giving it a try, I realized that the pasta had flavor from the broth it was cooked in and that made the meal even more delicious! Everything from the bacon, the pasta, and the sauce is made in just one pot!

What You Need To Make A One Pot Alfredo Dinner

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*Please see the recipe card for complete ingredient list and instructions.*

I have found that the Dutch oven works best for me. A large skillet would probably work but it would need to have tall sides so that it could hold all the liquid and pasta.

A good quality bacon

Rigatoni Pasta

Green Peas

Heavy Cream

Chicken Broth – this is the brand that I buy.

Tips and Substitutions

• I highly recommend that dried Parmesan is not substituted for fresh Parmesan. Dried will give the sauce a graininess
• Substitute half and half or whole milk for the heavy cream
• Substitute penne or ziti pasta for the Rigatoni
• Add cooked chicken or shrimp to the pasta for a protein boost
• Substitute chopped broccoli for the peas

Other One Pot Recipes You May Enjoy

Black Bean Chili

Boiled Ham Dinner (Instant Pot Recipe)

Cabbage and Kielbasa Skillet

Cheesy Cauliflower Soup (Instant Pot Recipe)

Chicken Taco Soup (Instant Pot Recipe)

Crockpot Venison Stew

Crockpot Stuffing

Instant Pot Venison Stew

One Dish Pepperoni Pizza

*If you made this One Pot Alfredo with Bacon and Peas, please give it a star rating*

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One Pot Alfredo

Rigatoni Pasta is coated in a creamy cheesy alfredo sauce and tossed with green peas and bacon for a simple one pot meal.

Course Main Dish

Cuisine Italian

Keyword Alfredo with Bacon and Peas, One Dish Pasta Recipe, One Pot Alfredo

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Calories 339kcal

Author Shelby Law Ruttan

Ingredients

• 4 slices thick cut bacon chopped and divided
• 2 cups dried rigatoni pasta
• 2 large cloves garlic minced
• 2 cups chicken broth
• 1 cup water
• 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 cup frozen peas
• 1/3 cup heavy cream
• 1/4 cup freshly grated parmesan cheese

Instructions

• [mv_schema_meta name="cook the bacon and remove"]In a large pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set aside. [mv_img id="26854"]
  
• [mv_schema_meta name="add garlic to bacon grease"]Add the garlic to the bacon grease and cook for 30 seconds, stirring constantly. Add the pasta, chicken broth, water, salt, and pepper. Bring to a boil and reduce heat. [mv_img id="26855"]
  
• [mv_schema_meta name="cook pasta"]Simmer the pasta for 15 minutes, or until the pasta is is just tender and toothsome. [mv_img id="26856"]
  
• [mv_schema_meta name="add remaining ingredients"]Stir in the peas, heavy cream, 1/2 of the cooked bacon, and parmesan cheese. Cook and stir for 2 minutes, or until the sauce is heated through and cheese has melted. Garnish with remaining bacon. [mv_img id="26857"]
  

Video

Notes

Tips and Substitutions

• I highly recommend that dried Parmesan is not substituted for fresh Parmesan. Dried will give the sauce a graininess
• Substitute half and half or whole milk for the heavy cream
• Substitute penne or ziti pasta for the Rigatoni
• Add cooked chicken or shrimp to the pasta for a protein boost
• Substitute chopped broccoli for the peas

Nutrition

Serving: 1g | Calories: 339kcal | Carbohydrates: 38g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 42mg | Sodium: 1079mg | Fiber: 4g | Sugar: 3g

The post One Pot Alfredo with Peas and Bacon appeared first on Grumpy's Honeybunch.

These Steak Sandwiches are grilled with a blue cheese spread, delicious smoked beef brisket slices, and red onion. The combination is an explosion of flavors that are of that black and blue fame in a simple lunch sandwich.

A Steak Sandwich a delicious lunch to make with any leftover brisket or beef you may have in the fridge. It can also be quartered and served as an appetizer to any small gathering you may be hosting.

For The Love Of Black And Blue

I love blue cheese and am always looking for ways to use it in my food. I admit, I have been known to open the refrigerator door and open the blue cheese package and stand there snacking on it! 

It is not a strange thing for me to add blue cheese to a grilled cheese sandwich. I think blue cheese compliments many meats. Other than this Steak Sandwich, I also love to make this Grilled Ham and Blue Cheese Sandwich!

What You Need To Make This Steak Sandwich

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A good sturdy bread. I love to use the Tuscan Pane loaf that I find at Trader Joes. The bread is sturdy, will hold the filling in this steak sandwich and not get soggy. I love how crispy and buttery it tastes when grilled. This is also the bread I use to make my Mom’s Lentil Tostadas!

Beef Brisket Flat – We smoked a beef brisket and then I used leftover Smoked Beef Brisket thinly sliced, it was heavenly!

A good quality chunky blue cheese and cream cheese.

Griddle Pan – I use this one

Tips and Substitutions

• Make buttering the bread easier before grilling. Butter each slice of bread, then place two slices, butter side together when assembling the sandwich. When ready to grill, place the slice the sandwich was built on the grill and top with the other slice.
• Keep the heat at a medium low at the start of grilling. This will help the fillings to warm up faster and the cheese to be melty. After a couple of minutes, turn the heat up to medium or medium high and watch carefully until it has become golden.
• Substitute grilled onions for the red onion
• Add 1 tablespoon of sun dried tomatoes to the sandwich
• Substitute any beef steak slices or deli roast beef for the brisket
• Add some arugula to the steak sandwich
• Add 1 tablespoon of barbecue sauce to each steak sandwich. 
• Slice some fresh figs and add them to the steak sandwich.

Sandwiches For Lunch You May Like

Crispy Chicken Sandwich

Turkey Hot Brown Sandwiches

Loose Meat Sandwiches

Pimento Cheese Tea Sandwiches

Pulled Chicken Sandwich

Buffalo Chicken Sandwich

Grilled Ham and Blue Cheese Sandwich

Slow Cooker Pulled Pork Sandwiches

Egg Salad Sandwiches

Shrimp and Avocado Chaffle Sandwich

*If you made this Steak Sandwich with Blue Cheese Spread, please give it a star rating*

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Steak Sandwich with Blue Cheese Spread

A grilled cheese sandwich made with smoked beef brisket, blue cheese spread, red onions all between two slices of buttery grilled tuscan pane bread.

Course lunch

Cuisine American

Keyword Steak Sandwich

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4

Calories 530kcal

Author Shelby Law Ruttan

Ingredients

• 8 ounces smoked beef brisket slices
• 8 slices tuscan pane bread
• 2 ounces cream cheese softened
• 2 ounces blue cheese crumbles
• 4 tablespoons butter

Instructions

• [mv_schema_meta name="mix cheeses"]In a small mixing bowl, cream together the cream cheese and blue cheese crumbles. [mv_img id="26758"]
  
• [mv_schema_meta name="butter and cheese spread "]Spread 1/2 tablespoon of butter on one side of each slice of bread. [mv_img id="26760"]
  
• Spread 1 tablespoon of the blue cheese mixture on the inside of each slice of bread (8 slices bread, 8 tablespoons) [mv_img id="26763"]
  
• [mv_schema_meta name="add beef"]Place 2 ounces of brisket over top of the cheese. [mv_img id="26757"]
  
• [mv_schema_meta name="add onions"]Sprinkle 1 tablespoon red onion slices over top of the brisket slices on each slice of bread. [mv_img id="26759"]
  
• [mv_schema_meta name="cover "]Place one slice of bread, blue cheese mixture side down, on top of the brisket. [mv_img id="26765"]
  
• [mv_schema_meta name="grill"]Grill on a hot grill pan for 2 minutes per side, or until the bread is toasted and sandwich fillings are warmed through. [mv_img id="26764"]
  

Video

Notes

Tips and Substitutions

• Make buttering the bread easier before grilling. Butter each slice of bread, then place two slices, butter side together when assembling the sandwich. When ready to grill, place the slice the sandwich was built on the grill and top with the other slice.
• Keep the heat at a medium low at the start of grilling. This will help the fillings to warm up faster and the cheese to be melty. After a couple of minutes, turn the heat up to medium or medium high and watch carefully until it has become golden.
• Substitute grilled onions for the red onion
• Add 1 tablespoon of sun dried tomatoes to the sandwich
• Substitute any beef steak slices or deli roast beef for the brisket
• Add some arugula to the steak sandwich
• Add 1 tablespoon of barbecue sauce to each steak sandwich. 
• Slice some fresh figs and add them to the steak sandwich.

Nutrition

Serving: 1g | Calories: 530kcal | Carbohydrates: 32g | Protein: 26g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 12g | Cholesterol: 116mg | Sodium: 630mg | Fiber: 2g | Sugar: 4g

The post Steak Sandwich with Blue Cheese Spread appeared first on Grumpy's Honeybunch.

The Best Part Of the Egg Roll

I have always loved egg rolls. The crispy egg roll wrapper is a fried delight, nice and crunchy, and did I say fried? The filling is great also, but I have never been a fan of any type of meat that is in an egg roll, unless its a homemade egg roll, like this Homemade Veal Egg Roll.

My family loves sauteed cabbage, so the filling in this egg roll is a winner. It is lightly spiced with a touch of sweetness and wrapped tight in the egg roll wrapper. I like to be generous with the filling and I love to crisp these up in the air fryer instead of deep frying.

Using The Air Fryer To Create A Fried Egg Roll Replica

I wasn’t sure how the air fryer would work for crisping up the egg rolls. However, it turned out to be an excellent way to make these egg rolls without the mess of oil in deep fryer. While they aren’t exactly like a deep fried egg roll, they make a great replacement for those wanting to eliminate fried foods.

Air Fried Egg Rolls will brown and crisp up nice. They will stay that way while they are hot, but any leftovers tend to soften. Leftovers are great reheated in the air fryer, but they won’t have the same crispiness that you get when they are first cooked. 

Making Vegan Egg Rolls

We have gravitated to a more plant based diet as of late. While keto is great for weight loss and for controlling blood sugar levels (in hubbys case), it is heavy in meat and saturated fats from butter, cream, and cheese. While some of the family is still a meat eating family, for the most part, I eat vegetarian or vegan incorporating more plant based recipes into the mix.

That is what prompted me to try this egg roll recipe. I wanted to try them in the air fryer to see how crispy they would be, and I wanted a cabbage filled roll that was completely vegan. 

What You Need To Make This Recipe

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Egg Roll Wrappers: I like to use this eggless egg roll wrap. 

1 medium head of cabbage will yield enough cabbage for this egg roll recipe.

Carrots 

Green Bell Pepper

Coconut Aminos

Cinnamon

Fennel seed

Cayenne Pepper

Oil Spray – This is my favorite oil spray pump. 

Air Fryer to cook the egg rolls.

Silicone Pastry Brush to dampen the edges of the egg roll wrappers.

Tips and Recommendations

• Save time and buy pre shredded cabbage and carrots
• Substitute 1/2 tablespoon 5 spice powder for the cinnamon, fennel, and cayenne powder
• Only lightly spray the oil on top of the egg roll wrappers before adding to the air fryer. 
• Be sure the oil spray is olive oil or avocado oil, as these are able to handle high heat.
• Add a little more color to the filling and substitute 2 cups of the shredded green cabbage for shredded red cabbage.
• Add 1 cup chopped mushrooms (raw) to the onion mixture in step
• To reheat leftovers place the egg roll in the air fryer and cook on 350 for 5 minutes, or until hot.

Other Air Fryer Recipes to Enjoy

Air Fryer Cauliflower with Sweet Chili Sauce

Air Fryer Chicken Wings

Venison Breakfast Sausage

Air Fryer Meatballs

Air Fryer Shishito Peppers

Chorizo Jalapeno Potato Puffs

Air Fryer Roast Beef

Air Fryer Pork Loin

*If you made this Air Fryer Egg Roll recipe, please give it a star rating*

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Air Fryer Egg Rolls

A vegan egg roll recipe made with spiced cabbage and cooked in the air fryer.

Course Appetizers

Cuisine Asian

Keyword Air Fryer Egg Rolls

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 8

Calories 104kcal

Author Shelby Law Ruttan

Ingredients

• 8 cups shredded cabbage
• 2 small carrots shredded
• 1/2 green pepper finely diced
• 1 tablespoons extra virgin olive oil
• 1 tablespoon sesame oil
• 1/4 cup coconut aminos

• 1 teaspoon fresh grated ginger

• 2 cloves garlic
• 2 green onions white and green parts
• 1/2 teaspoon cinnamon
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon cayenne pepper
• 16 7 inch square egg roll wrappers
• Olive Oil Pump Spray

Instructions

• [mv_schema_meta name="Cook filling ingredients"]Heat the oil in a large non-stick skillet over medium-high heat until hot. Add the green onions, garlic, and ginger. Saute for 2 minutes, or until vegetables begin to soften. Stir in the carrots and cook for 1 minute more. Add the cabbage and toss. Cook and stir for 7 minutes, or until the cabbage has wilted. [mv_img id="26699"]
  
• [mv_schema_meta name="add seasoning"]Stir in the coconut aminos, cinnamon,  fennel seeds, and cayenne pepper. Remove from heat and cool 10 minutes. [mv_img id="26690"]
  
• [mv_schema_meta name="assemble eggroll"]Assemble the eggroll by placing 2 tablespoons of cabbage filling near the bottom corner of the eggroll wrapper. [mv_img id="26700"]
  
• [mv_schema_meta name="fold and roll"]Fold each side of the eggroll wrapper towards the center of the eggroll, covering the filling. Continue to fold and roll the eggroll away from you to form the eggroll. [mv_img id="26701"]
  
• [mv_schema_meta name="airfry"]Place the eggrolls in the air fryer and spray with a light spritz of oil spray. Cook at 350 for 15 minutes, turning halfway, until golden. [mv_img id="26702"]
  

Video

Notes

Tips and Recommendations

• Save time and buy pre shredded cabbage and carrots
• Substitute 1/2 tablespoon 5 spice powder for the cinnamon, fennel, and cayenne powder
• Only lightly spray the oil on top of the egg roll wrappers before adding to the air fryer. 
• Be sure the oil spray is olive oil or avocado oil, as these are able to handle high heat.
• Add a little more color to the filling and substitute 2 cups of the shredded green cabbage for shredded red cabbage.
• Add 1 cup chopped mushrooms (raw) to the onion mixture in step
• To reheat leftovers place the egg roll in the air fryer and cook on 350 for 5 minutes, or until hot.

Nutrition

Serving: 2egg rolls | Calories: 104kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 172mg | Fiber: 4g | Sugar: 6g

The post Air Fryer Egg Rolls {Vegan Recipe} appeared first on Grumpy's Honeybunch.

This Vegetarian Meatloaf is made much like a meatloaf made with ground beef, but using vegetarian beef crumbles in place of the real deal. This easy vegetarian main dish recipe is so delicious and close to the real thing, it can be a perfect vegetarian meal for meateaters.

Making a mock meatloaf is super easy to do. It is a great meatless Monday and we also love to include this vegetarian meatloaf on our holiday table, be it Thanksgiving, Christmas, or Easter. Leftovers make great sandwiches or are just as delicious warmed up in the microwave for a leftover meal.

Why A Vegetarian Meatloaf

If you have read any of my other vegetarian posts in the past, you will already know that I grew up in a home with a vegetarian mom and a carnivore dad, having the best of both worlds. I always preferred the vegetarian meal and have always loved a variety of vegetarian meatloaf.

My mom often made vegetarian meatloaf and I have tried many different types. This meatloaf recipe however came from a very close friend who would make it for special occasions and I would happen to be there to enjoy it. 

Because I loved the vegetarian meals I ate when growing up, I continued to make them for myself and my own little family. As a result, both of my sons are vegetarian and vegan food lovers. I love having these meatless options in our home and this Vegetarian Meatloaf is one of our very favorite vegetarian recipes!

What You Need To Make A Vegetarian Meatloaf

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*See the recipe card below for the full vegetarian meatloaf ingredient list and instructions*

Beef-like crumbles. There are a few brands out there that you can find in the freezer section, this is my favorite one. I have also used this vegeburger (in a can) and while it might seem like something you wouldn’t want to eat when you open it, I promise you it is delicious in this vegetarian meatloaf!

Fresh bread crumbs. By this I mean slices of good hearty bread that you break up into tiny pieces.

Shredded Cheddar Cheese

Herbs: dry rubbed sage and garlic

Large Eggs

Tips and Substitutions

• Place the vegetarian meatloaf pan on top of a cookie sheet lined with foil to help prevent spillage onto the oven floor.
• Substitute your favorite barbecue sauce for the ketchup topping
• Add a teaspoon of mustard to the ketchup topping
• Replace the vegetarian beef crumbles with 2 cans of chickpeas, coarsely chopped.
• Add and cook 1/2 cup of green or red bell pepper with the onion mixture

Other Vegetarian Recipes You May Enjoy

Lentil Loaf with Sweet and Sour Topping

Mom’s Homemade Vegetarian Meatballs

BBQ Vegetarian Chicken Pita Pizza

Coconut Curry Tofu Bowl

Low Carb Barbecue “Beef” Spirals

BBQ Veggie Pulled Pork Potato Skins

Mom’s Millet Meatballs

Vegetarian Patties with Marinara Sauce

Special K Loaf

Scrambled Tofu

*If you made this Vegetarian Meatloaf, please give it a star rating*

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Vegetarian Meatloaf Recipe

A delicious meatloaf made with vegetarian beef like crumbles and topped with a ketchup and brown sugar topping.

Course Main Dish

Cuisine American

Keyword vegetarian meals easy, vegetarian meals for meat eaters, Vegetarian Meatloaf

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 8

Calories 246kcal

Author Shelby Law Ruttan

Ingredients

• 1 12 ounce package meatless burger crumbles, thawed
• 1/2 cup butter
• 1 small onion diced
• 4 slices soft bread crumbs
• 1 8 ounce package shredded cheddar cheese
• 3 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon rubbed sage
• 1/2 cup ketchup
• 1/2 cup brown sugar
• 1/4 cup water

Instructions

• [mv_schema_meta name="saute veggies and vegeburger"]Preheat the oven to 350 degrees. In a large skillet, melt the butter until hot and bubbly. Add the onion and cook for 3 minutes, or until onions have become translucent. [mv_img id="26806"]
  
• [mv_schema_meta name="add meat crumbles to skillet"]Add the vegetarian meat crumbles to the skillet and cook for 5 minutes, stirring often, until meat crumbles have thawed. [mv_img id="26807"]
  
• [mv_schema_meta name="add remaining loaf ingredients"]Transfer the vegetarian meat mixture to a mixing bowl. Add the fresh bread cubes, garlic powder, sage, cheese, and eggs. Stir with a mixing spoon until well combined. [mv_img id="26808"]
  
• [mv_schema_meta name="transfer meatloaf mixture to loaf pan"]Transfer the meatloaf mixture to a loaf pan that has been sprayed with cooking spray. Pack the meatloaf into the loaf pan tightly. [mv_img id="26809"]
  
• [mv_schema_meta name="make the topping"]In a small mixing bowl, combine the ketchup, brown sugar, and water, stirring until the sugar has dissolved. [mv_img id="26810"]
  
• [mv_schema_meta name="coat loaf with sauce and bake"]Spread the sauce topping evenly over the vegetarian meatloaf and bake for 1 hour, until loaf has browned and is cooked through.

Video

Notes

Tips and Substitutions

• Place the vegetarian meatloaf pan on top of a cookie sheet lined with foil to help prevent spillage onto the oven floor.
• Substitute your favorite barbecue sauce for the ketchup topping
• Add a teaspoon of mustard to the ketchup topping
• Replace the vegetarian beef crumbles with 2 cans of chickpeas, coarsely chopped.
• Add and cook 1/2 cup of green or red bell pepper with the onion mixture

Nutrition

Calories: 246kcal | Carbohydrates: 25g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 84mg | Sodium: 380mg | Fiber: 1g | Sugar: 13g

The post Vegetarian Meatloaf -Easy and Delicious appeared first on Grumpy's Honeybunch.

This post is sponsored by the New York Beef Council, all opinions are my own.

Making a homemade steak rub is one of the easiest ways to season your favorite cut of beef. It is as simple as pulling out your favorite blend of spices, mixing it together, and rubbing it over the steak before grilling.

The Best Cut Of Beef To Grill With A Steak Rub

Basically, any cut of beef that you would grill would be great to use this dry steak rub on. My favorite cut is a strip steak, but you can also use it on flank steak, skirt steak, porterhouse, or any other cut that is great for the grill. Check out Beef it’s for Dinner for a list of other cuts with grilling guidelines.

Dry Steak Rub Inspiration

Recently I participated in a Virtual Steak Night with the New York Beef Council where I connected with two chefs who taught us two ways to cook steak on the grill or skillet. We were provided with a rub recipe and cooked along. I decided to go with the grilled version because that is our favorite way to eat steak.

I discovered that it was really easy to come up with your own seasoning and control the flavors and salt content and make a seasoning of your very own with spices you currently have in your pantry. That is the method I took with creating the dry steak rub that I am sharing with you today!

What You Need To Make This Recipe

I went with flavors that I love and had in the house to make a dry rub for steak. Below is a list some of the spices I used that might not be something you normally have in the spice cabinet.

Brown Sugar – I went with light brown sugar because I feel that a little bit of sweet in any type of rub is complimentary. It also caramelized a little on the steak while it is grilling, making it extra delicious!

Cumin powder – when it comes to seasoning, cumin is one of my very favorites. Usually it is used in combination with chili powder, but I did not want to add chili to this particular rub.

Turmeric powder has a slightly bitter earthy taste and adds some great color to the rub.

Smoked paprika offers a rich smoky flavor.

Tips and Substitutions

• Allow the steaks to sit for at least 30 minutes after applying the steak rub. 
• When grilling steaks, be sure to purchase one that is at least 3/4 inches thick. Thin steaks can dry out quickly on the grill.
• Look for a steak with great marbling for the best flavor.
• Apply a generous amount of rub to each side of the steak and rub it in with your fingers, covering the entire steak.
• Stir in some chili powder in place of the smoked paprika.
• Substitute dark brown sugar for light brown sugar. This will give it a deeper flavor.
• Always store homemade steak rubs in an airtight jar in the spice cabinet.

More Great Meat Seasoning Recipes To Try

Homemade Coffee Steak Rub

Grilled Skirt Steak with Cocoa Spice Rub

Homemade Beef Seasoning

Check out the beef rubs on Beef it’s for Dinner

Learn how to Sous Vide Steak!

*If you made this recipe, please give it a star rating*

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Dry Steak Rub

A sweet and smoky rub to use on steaks for cooking on the grill or grill pan.

Course Condiments

Cuisine American

Keyword Dry Steak Rub

Prep Time 5 minutes

Total Time 5 minutes

Servings 4

Calories 22kcal

Author Shelby Law Ruttan

Ingredients

• 1 tablespoon brown sugar
• ½ tablespoon salt
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon turmeric powder
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper

Instructions

• [mv_schema_meta name="Mix spices"]Add the brown sugar, salt, cumin, garlic powder, onion powder, turmeric powder, smoked paprika, and black pepper to a small mixing bowl. Stir until well incorporated. Store in an airtight container. [mv_img id="26643"]
  

Video

Notes

Tips and Substitutions

• Allow the steaks to sit for at least 30 minutes after applying the steak rub. 
• When grilling steaks, be sure to purchase one that is at least 3/4 inches thick. Thin steaks can dry out quickly on the grill.
• Look for a steak with great marbling for the best flavor.
• Apply a generous amount of rub to each side of the steak and rub it in with your fingers, covering the entire steak.
• Stir in some chili powder in place of the smoked paprika.
• Substitute dark brown sugar for light brown sugar. This will give it a deeper flavor.
• Always store homemade steak rubs in an airtight jar in the spice cabinet.

Nutrition

Serving: 1g | Calories: 22kcal | Carbohydrates: 5g | Sodium: 797mg | Fiber: 1g | Sugar: 3g

The post Dry Steak Rub for the Grill or Grill Pan appeared first on Grumpy's Honeybunch.

This recipe for Garlic Roasted Pork Chops a quick and easy recipe that is full of incredible flavor! Seared in a hot cast iron skillet then finished off in the oven, this delicious low carb meal is made with only the best of the best, Smithfield® All Natural Fresh Pork Bone-In Chops are naturally juicy and tender!

This pork chop recipe is a high quality, easy to prepare, and versatile enough for those busy nights when you don’t have a lot of time to spend making dinner. In just under 20 minutes, you can have this delicious meal on the table that will have your family asking for it to be on the menu again soon!

Only The Best Quality Pork On The Table

The end product of your recipe is going to totally be dependant on the where the ingredients come from. That is why I love Smithfield® All Natural Fresh Pork Bone-In Chops. Smithfield works with farmers all across the U.S. to produce quality pork free of preservatives, hormones, providing a clean flavor you can feel great about serving.

This Garlic Roasted Pork Chop Recipe is not only the easiest meal you can put on your dinner table, it is also one you can feel good about feeding to your family. With a main protein this simple, all you need is an easy to make side dish to accompany it, like this Broccoli Rice Casserole or Roasted Acorn Squash!

What You Need To Make This Pork Chop Recipe

Smithfield® All Natural Fresh Bone-In Pork Chops found at Walmart

Fresh Garlic

Ghee 

Fresh Thyme

A Cast Iron Skillet works best. It distributes heat evenly and is easy to transfer from cooktop to oven.

Tips and Substitutions

• Sear the pork chops in a hot skillet to ensure a good browning on the meat.
• Cook the chops to an internal temperature of 145 degrees F for the best flavor.
• Be sure to allow the chops to rest for at least 3 minutes before serving.
• Use butter in place of ghee.
• If you are out of fresh garlic, sprinkle the pork chops with 1 teaspoon of garlic powder at the same time you season with salt and pepper.
• Be sure to baste the pork chops with melted ghee when serving for a super delicious, moist, pork chop.
• Be sure you only crush the garlic and not mince it. As the garlic roasts in the oven it will caramelize and soften. It will be absolutely delicious with the pork chop.

Side Dish Pairings That Go Great With Pork

Garlic Mashed Cauliflower

Mashed Potatoes with Garlic and Chives

Roasted Acorn Squash with Maple Browned Butter

Browned Butter Sweet Potato Stacks

Other Pork Recipes You May Enjoy

Cilantro Lime Grilled Pork Chops

Easy Pork Street Tacos

Sheet Pan Pork Loin with Roasted Vegetables

Grilled Dry Rub Back Ribs

Raspberry Chipotle Sauce for Pork Back Ribs

Click here to learn from Smithfield® Grill Masters!

*If you made this recipe, please give it a star rating*

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Garlic Roasted Pork Chops

A quick and easy pork chop recipe that is bursting with flavor and ready in under 30 minutes!

Course Main Dish

Cuisine American

Keyword Garlic Roasted Pork Chops

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2

Calories 441kcal

Author Shelby Law Ruttan

Ingredients

• [1 pound Smithfield® All Natural Fresh Pork Bone-In Chops]
• 2 tablespoons ghee divided
• 4 large garlic cloves crushed
• 2 sprigs fresh thyme

Instructions

• [mv_schema_meta name="heat skillet"]Heat a cast iron skillet over medium high heat until hot. [mv_img id="26538"]
  
• [mv_schema_meta name="sear chops"]Place 1 tablespoon of the ghee in the skillet to melt. Once hot, place the pork chops in the skillet and sear for 2 minutes on each side. Remove from heat. [mv_img id="26543"]
  
• [mv_schema_meta name="roast chops"]Add the remaining ghee, crushed garlic, and thyme to the skillet and transfer to the oven. Roast for 12 minutes, or until pork reaches a temperature of 145 degrees. [mv_img id="26539"]
  
• [mv_schema_meta name="rest and serve meat"]Spoon 1 teaspoon of sauce over pork to serve. Allow pork chops to rest for 3 minutes before serving. [mv_img id="26540"]
  

Notes

Tips and Substitutions

• Sear the pork chops in a hot skillet to ensure a good browning on the meat.
• Cook the chops to an internal temperature of 145 degrees F for the best flavor.
• Be sure to allow the chops to rest for at least 3 minutes before serving.
• Use butter in place of ghee.
• If you are out of fresh garlic, sprinkle the pork chops with 1 teaspoon of garlic powder at the same time you season with salt and pepper.
• Be sure to baste the pork chops with melted ghee when serving for a super delicious, moist, pork chop.
• Be sure you only crush the garlic and not mince it. As the garlic roasts in the oven it will caramelize and soften. It will be absolutely delicious with the pork chop.

Nutrition

Serving: 1g | Calories: 441kcal | Carbohydrates: 1g | Protein: 40g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 14g | Cholesterol: 155mg | Sodium: 87mg

The post Garlic Roasted Pork Chops appeared first on Grumpy's Honeybunch.