This is a quintessential Fall dinner. You only need 3 ingredients, a bag of coleslaw mix, sausage, and butter. (I’m not counting salt and pepper.) You can use whatever brand and flavor sausage you want, but I found that fully cooked sausages (chicken in my case) make it easier because you can slice them before you sear them. If you don’t get the fully cooked ones then that’s fine too but the meat inside the links will be raw and mushy so you’ll either get crumbled sausage or you’ll need to cook the whole link first before slicing them into …

If you make one casserole this Fall, it’s got to be this one. Guys, I ate the leftovers of this three days in a row and enjoyed every bite. Three days! That says a lot about this dish because I only usually eat leftovers the next day. I get bored easily with leftovers. Or the texture of the leftovers changes to the point where it’s unappealing to me. My husband even nicknamed himself “the leftover vacuum” because he’s usually the one who gets stuck eating all the leftovers. However, this cheesy zucchini chicken and rice bake is the exception and …

Good bye salad season and hello comfort fatty food season. If I put spinach and feta on a pizza does that make it healthier? It’s kind of like a salad spread out all over a comfort food. Football season kicked off last weekend I wanted some pizza to mark the occasion. Usually I prefer a cheese or pepperoni pizza, but I opted for a sauce-less pizza this time. I’ve made this spinach and feta mixture a few times and we love it. I’ve used this stuff as a filling in quesadillas and as a side dish with spaghetti squash and …

I love zucchini season. There is so much you can do with zucchini. You can go sweet with zucchini bread or savory with zucchini ravioli. Lately I slice one up and pan fry the slices in a tiny bit of olive oil with salt and pepper. It’s simple, delicious and goes with just about any dinner I make. If you’ve followed me for a while then you know that I love chickpeas. I have a lot of recipes to prove it. 😉 I also love feta cheese. I’m half Greek so it’s kind of a requirement. Zucchini, chickpeas, feta cheese… …

These pork chops are simple and delicious. I think the key to good pork chops is two fold. One, get the thick cut. I don’t feel that it matters if it has a bone or not. The thicker cut pieces are more juicy and tender, compared to the thin cut. Second, don’t overcook them. We use a Habor thermometer, identical to this one linked here. It takes all the guess work out of cooking it correctly, and it means you only have to poke the pork chop with a thermometer instead of slicing into it with a knife to confirm that …