American

Before sharing these recipes with you, please know that they are:
Not exactly healthy
Incredibly delicious

An easy-to-make sauce gives everyday pork chops a flavor boost. You could make this recipe with boneless pork chops, but bone-in chops have more flavor and won’t overcook as easily.

Oh, and I get asked this often, for those who are afraid to cook with brie cheese or have had a bad experience with it: Yes, you leave the rind on! The secret is to bake it long enough, so the rind softens up!

I added FRESH cranberries and the pecans to the stone I baked the brie on.
Baked and served. It was sweet, the cranberries “popped” and added a tartness, and the nuts made it savory.
The best of all flavors in one easy appetizer.

I like my cukes marinated in a mixture of two parts vinegar to one part oil. You can adjust it however you like. The longer it sits, the better it gets. Until it gets slimy. Don’t wait that long.

It’s not quite as simple as my favorite two-ingredient honey goat cheese dip, but this pumpkin cheesecake dip is pretty darn easy.

It only requires five ingredients and comes together in less than five minutes.

This is a from-scratch green bean casserole that’s a cinch to make and a nice departure from the cream-of-mushroom standby we all know and love. The wonderful thing about it, besides the fact that it contains bacon, is that it begins with a plain white sauce, which can be adapted in any number of ways. Use a combination of different cheeses, add a little mustard, some mushrooms–whatever floats your boat. And while I opted for a topping of panko breadcrumbs, you can substitute the yummy french fried onions (or crushed potato chips; you heard me) if that’s more to your liking.

Have fun with it! The green bean casserole world is your oyster.
Just don’t add oysters. You’ll need them for the dressing.

I love fried rice from Chinese food restaurants. This recipe was an easy alternative to one of my favorite takeout foods!

something like this chicken… that’s a little sticky and sweet and covered in sesame seeds because OMGilovethem. And before we know it, it’s Tuesdeeee.

Serve with roasted green beans and corn fried rice, recipe here.

I made the cranberry infused gin a day in advance and let it sit in the fridge overnight to really soak up all the flavors of the fruit - cranberry, orange, and lemon. The ginger ale gives a great hint of spice and fizziness from the carbination. This drink is a fun festive cocktail that would be great for any breast cancer awareness meal, Thanksgiving, Christmas, or really any day of the year.