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Mexican Chorizo Breakfast Casserole

This post is sponsored by Nellie's Free Range Eggs. I received a monetary gift card and coupons in order to facilitate this recipe. All opinions, as always, are my own. This Mexican Chorizo Breakfast Casserole, made with eggs, chorizo, diced tomatoes, peppers, and cheese, can be prepared ahead and is perfect for weekend mornings. 

Close up photo of a slice of Mexican Chorizo Breakfast Casserole on a white plate

With the holidays quickly approaching and all the running around we have to do, I've been looking more and more towards recipes I can make ahead and still have something healthy. Actually, this Mexican Chorizo Breakfast Casserole would be great on Christmas morning. Nellie's Free Range Eggs are something I buy whenever I can. The chickens are raised on Certified Humane® free range farms, making quality eggs your family can enjoy.

This recipe uses Nellie's extra large eggs because they are the only size available at my local grocery store. If you can only find the large eggs simply increase the eggs in the recipe to a full dozen instead of 10. 

Photo of ingredients for Mexican Chorizo Breakfast casserole

You can prepare the breakfast casserole recipe the night before, then bring it out of the fridge and let it come to room temperature for 30 minutes before baking.

How to Make Mexican Chorizo Breakfast Casserole 

Cook the chorizo over medium high heat until fully cooked, drain in a colander to remove all the grease. Grease a baking dish with butter. Spread the cooked chorizo across the bottom of the baking dish. 

 Top with the tomatoes, green peppers, jalapeno, and cilantro.

Photo of chorizo topped with tomatoes, peppers, and cilantro

Crack the eggs into a mixing bowl and beat with a fork until well combined. Pour the eggs over the chorizo/vegetable mixture.

Photo of uncooked eggs, chorizo, and veggies in a baking dish

Top with shredded cheese.

Photo of shredded cheese topped unbaked Mexican Chorizo Breakfast Casserole

If baking now, place the baking dish a preheated to 375F oven and bake for 15-20 minutes, or until the eggs are cooked through. If baking the next day, cover the baking dish with plastic wrap and refrigerate. Bring out of the refrigerator 30 minutes before baking. 

Photo of baked Mexican Chorizo Breakfast Casserole

Here are some more breakfast casserole recipes you might enjoy:

Sausage Hashbrown Breakfast Casserole

Slow Cooker Ham, Cheese, and Veggie Breakfast Casserole 

Overnight Eggs Benedict Casserole 

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, FACEBOOK, TWITTER, OR INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!  

Close up photo of a slice of Mexican Chorizo Breakfast Casserole on a white plate
Print Recipe
4.25 from 8 votes

Mexican Chorizo Breakfast Casserole

This Mexican Chorizo Breakfast Casserole, made with eggs, chorizo, diced tomatoes, peppers, and cheese, can be prepared ahead and is perfect for weekend mornings. 
Prep Time20 minutes
Cook Time15 minutes
Bring to room temp30 minutes
Total Time35 minutes
Course: Breakfast/Brunch
Cuisine: Mexican/American
Keyword: breakfast casserole, Mexican casserole, Mexcian breakfast
Servings: 6
Calories: 292kcal
Author: Bernadette

Ingredients

  • 10 extra large eggs
  • 7 ounces pork Mexican chorizo
  • 1 tomato , seeded and chopped
  • 1 jalapeno , seeded and minced
  • ¾ cup chopped green bell pepper
  • 1 tablespoon chopped cilantro
  • 1 packed cup Mexican 4 cheese blend

Instructions

  • Cook the chorizo over medium high heat until fully cooked, drain in a colander to remove all the grease.  
  • Grease a baking dish with butter. If your are not preparing ahead, preheat the oven to 375 degrees F. Otherwise, proceed to step 3. 
  • Spread the cooked chorizo across the bottom of the baking dish. Top with the tomatoes, green peppers, jalapeno, and cilantro.
  • Crack the eggs into a mixing bowl and beat with a fork until well combined. Pour the eggs over the chorizo/vegetable mixture. Top with shredded cheese. 
  • If baking now, place the baking dish in the preheated oven and bake for 15-20 minutes, or until the eggs are cooked through. If baking the next day, cover the baking dish with plastic wrap and refrigerate. Bring out of the refrigerator 30 minutes before baking. 

Nutrition

Calories: 292kcal | Carbohydrates: 3g | Protein: 20g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 376mg | Sodium: 543mg | Potassium: 341mg | Sugar: 1g | Vitamin A: 770IU | Vitamin C: 20.5mg | Calcium: 59mg | Iron: 2.3mg

Baked Flounder with Lemon Garlic Butter

This Baked Flounder with Lemon Garlic Butter is quick and easy to make, and great for grown-ups and kids. Ready in less than 20 minutes, with little work, it's the perfect weeknight dinner for the busy holiday season.

Photo of Baked Flounder with Lemon Garlic Butter in a glass baking dish

I can't believe it's November already. I'm not mentally prepared for the holiday season. Do I say that every year? I feel like I do. With the holiday season comes a lot of running around in the evenings after work and school, and this year we have vocal and theater lessons for our daughter on top of everything else.

Even though I should know better by now, I'm still not great at making quick and easy dinner recipes that aren't just spaghetti or tacos. Except, one of our favorites is baked fish recipes with lemon and butter. Sometimes I add garlic, or paprika, or Italian seasoning, and the type of fish changes, but the lemon butter base is always the same.

How to make Baked Flounder with Lemon Garlic Butter

Photo of a measuring tablespoon of minced garlic on a white cutting board

Start by preheating your oven to 400 degrees. Mince a tablespoon of garlic. Combine butter, lemon juice, chopped parsley, the garlic, and black pepper in a microwave safe cup or bowl. Melt the butter in the microwave for 30 seconds, stir, and microwave again for 30 seconds. Stir and check that the butter is completely melted. I thought I took pictures of this process, but they seem to have disappeared!

If you don't have a microwave, melted the butter with the garlic mixture over low heat in a small pan on the stove.

Pat flounder fillets dry with paper towels and place in a glass baking dish. Pour the melted butter mixture over the flounder.

Photo of unbaked flounder in a glass baking dish with melted butter garlic and parsley

Bake in the preheated oven for 12-20 minutes, depending on the thickness of the flounder fillets. Serve with rice and a vegetable for a complete meal.

Looking for more quick and easy fish recipes? Try these family favorites:

Italian Panko Baked Haddock

Honey Garlic Salmon

Crunchy Baked Flounder 

Pan Seared Lemon Pepper Rainbow Trout

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, FACEBOOK, TWITTER, OR INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!  

Photo of Baked Flounder with Lemon Garlic Butter in a glass baking dish
Print Recipe
4.17 from 12 votes

Baked Flounder with Lemon Garlic Butter

This Baked Flounder with Lemon Garlic Butter is quick and easy to make, and great for grown-ups and kids. Ready in less than 20 minutes, with little work, it's the perfect weeknight dinner for the busy holiday season.
Prep Time8 minutes
Cook Time12 minutes
Total Time20 minutes
Course: MAIN COURSES/ENTRÉES
Cuisine: American
Keyword: baked flounder, baked flounder with lemon garlic and butter
Servings: 4
Calories: 287kcal
Author: Bernadette

Ingredients

  • 1 pound flounder fillets
  • ½ cup unsalted butter
  • 2 tablespoons lemon juice
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped parsley
  • ⅛ teaspoon black pepper

Instructions

  • Preheat the oven to 400 degrees F. 
  • Combine butter, lemon juice, chopped parsley, minced garlic, and black pepper in a microwave safe cup or bowl. Melt the butter for 30 seconds, stir, and microwave again for 30 seconds. Stir and check that the butter is completely melted. Alternately, melt the butter mixture in a small pan over low heat on the stove.  
  • Pat flounder fillets dry with paper towels and place in a glass baking dish. Pour the melted butter mixture over the flounder.
  • Bake in the preheated oven for 12-20 minutes, depending on the thickness of the flounder fillets. Serve with rice and veggies, if desired. 

Nutrition

Calories: 287kcal | Carbohydrates: 1g | Protein: 14g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 112mg | Sodium: 539mg | Potassium: 181mg | Vitamin A: 830IU | Vitamin C: 4.9mg | Calcium: 34mg | Iron: 0.3mg

Chocolate Cream Cheese Pumpkin Cake #PumpkinWeek

This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions, as always, are mine alone. Chocolate Cream Cheese Pumpkin Cake, made with boxed triple chocolate cake mix and canned pumpkin puree, is an easy Fall dessert.

Photo of a piece of Chocolate Cream Cheese Pumpkin Cake on a small white plate

Welcome to the final day of #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures!

I probably should have called this a One Bowl Pumpkin Chocolate Swirl Cake because that's really what it is, but I wanted to highlight the cream cheese as well. Whatever you want to call it, this pumpkin, cream cheese, cake mix cake is really easy to make.

Photo of cake mix in a mixing bowl with a carton of Eggland's Best Eggs open next to it.

In a large mixing bowl combine boxed triple chocolate fudge cake mix with pudding in the mix and three #PumpkinWeek sponsor Eggland's Best Eggs. Add one cup water and 1/cup of vegetable oil. Pour into a 9x13 glass baking pan that has been greased with butter. Scrap the mixing bowl with a rubber spatula.

In the same bowl, combine room temperature cream cheese and melted butter. It's fine if there is still some cake mix in the bowl.

Photo of cream cheese being mixed with melted butter

Add pumpkin puree, brown sugar, and nutmeg. Here's a really bad photo:

Photo of pumpkin puree, brown sugar, and cinnamon mixed with cream cheese

Mix it until it's as smooth as possible, then drop by spoonfuls on top of the prepared cake mix.

Photo of prepared cake mix topped with spoonfuls of pumpkin cream cheese mixture

Using a butter knife, swirl the cream cheese mixture into the cake mixture. Keep swirling, then swirl some more, if you don't the pumpkin mixture will sink to the bottom and not combine with the cake. Trust me on this one, I know!

Photo of swirled cake mix

Bake at 350 for 35-40 minutes, or until a toothpick inserted into the middle comes out clean.

Photo of baked Chocolate Cream Cheese Pumpkin Cake

 

Looking for more Fall desserts, or desserts perfect for the holidays? Here are just a few:

Mini Apple Pies

Chocolate Pumpkin Brownies with Whipped Cream Cheese Icing

Chocolate Walnut Cranberry Pie 

Read on after the printable recipe for Chocolate Cream Cheese Pumpkin Cake to see all the other recipes shared today.

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, FACEBOOK,TWITTER, OR INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE! 

Photo of a piece of Chocolate Cream Cheese Pumpkin Cake on a small white plate
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Chocolate Cream Cheese Pumpkin Cake

 Chocolate Cream Cheese Pumpkin Cake, made with boxed triple chocolate cake mix and canned pumpkin puree, is an easy Fall dessert.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: cream cheese cake, Fall dessert, pumpkin cake
Servings: 12
Calories: 438kcal
Author: Bernadette

Ingredients

  • 1 box Triple Chocolate Fudge Cake Mix (with pudding in the mix)
  • 1 cup water
  • ½ cup vegetable oil
  • 3 large eggs
  • 8 tablespoons butter ,melted
  • 8 ounces cream cheese (room temperature)
  • 1 cup pumpkin puree
  • 1 cup brown sugar (packed)
  • 1 teaspoon nutmeg
  • butter for greasing the cake pan

Instructions

  • Preheat the oven to 350 degrees F. Grease a 9x13 glass baking pan. 
  • In a large mixing bowl combine triple chocolate fudge cake mix with pudding in the mix and the eggs. Add 1 cup water and ½ cup vegetable oil. Beat with a whisk until completely smooth, about two minutes. 
  • Pour into the baking pan. Scrap the mixing bowl with a rubber spatula.
  • In the same bowl, combine room temperature cream cheese and melted butter. 
  • Add pumpkin puree, brown sugar, and nutmeg. Mix it until it’s as smooth as possible, then drop by spoonfuls on top of the prepared cake mix.
  • Using a butter knife, swirl the cream cheese mixture into the cake mixture. Keep swirling, then swirl some more, if you don’t the pumpkin mixture will sink to the bottom and not combine with the cake.
  • Bake at 350 for 35-40 minutes, or until a toothpick inserted into the middle comes out clean.
  • Allow to cool completely on a raised rack before slicing. You can ice the cake if desired, or serve plain. 

Nutrition

Calories: 438kcal | Carbohydrates: 48g | Protein: 4g | Fat: 26g | Saturated Fat: 17g | Cholesterol: 87mg | Sodium: 468mg | Potassium: 197mg | Fiber: 1g | Sugar: 34g | Vitamin A: 3730IU | Vitamin C: 0.8mg | Calcium: 115mg | Iron: 2.2mg

Here are today's #PumpkinWeek recipes:

 

Beverages:

Pumpkin Juice from House of Nash Eats
Pumpkin Old Fashioned from The Redhead Baker
Pumpkin Pie Milkshake from The Beard and The Baker

Savory:

Black Futsu Pumpkin Pizza from Culinary Adventures with Camilla
Cheesy Pumpkin Pasta Bake from Hezzi-D's books and Cooks
Ham & Cheese Stuffed Pumpkin Rolls from Amy's Cooking Adventures
Mincemeat Pumpkin Pie from 4 Sons 'R' Us
Pumpkin Seafood Curry from A Day in the Life on the Farm
Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen
Pumpkin Grilled Cheese Sticks from Cindy's Recipes and Writings
Pumpkin Pepper Jack Macaroni and Cheese from Cooking with Carlee
Pumpkin Ravioli (Tortelli di Zucca) from Caroline's Cooking
Pumpkin Sausage Penne Pasta from Jonesin' For Taste

Baked Goods & Desserts:

Chocolate Cream Cheese Pumpkin Cake from Rants From My Crazy Kitchen
Chocolate Truffle Pumpkin Pound Cake from Family Around the Table
Easy Healthy Pumpkin Muffins from Everyday Eileen
No Bake Pumpkin Cream Cheese Pie from Eat Move Make
Pumpkin Bacon Waffles with Cinnamon Syrup from For the Love of Food
Pumpkin Caramel Scones from Cookaholic Wife
Pumpkin Chia Pudding from April Golightly
Pumpkin Chocolate Cheesecake Bars from Who Needs A Cape?
Pumpkin Chocolate Chip Muffins from The Crumby Kitchen
Pumpkin Chocolate Donuts from The Bitter Side of Sweet
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting from Daily Dish Recipes
Pumpkin French Toast from Seduction In The Kitchen
Pumpkin Fudge from Sweet Beginnings
Pumpkin White Chocolate Lava Cakes from The Spiffy Cookie
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pie Dessert Dip from Hardly A Goddess
Pumpkin Pie Krispie Treats from The Mandatory Mooch
Pumpkin Pie Pop Tarts from Platter Talk

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own.

THIS GIVEAWAY HAS NOW ENDED 

 

Pumpkin Mashed Potatoes #PumpkinWeek

This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions, as always, are mine alone. These creamy Pumpkin Mashed Potatoes, made with pumpkin puree, light cream, and brown sugar, make a perfect Thanksgiving side dish.

Photo of Pumpkin Mashed Potatoes in a white bowl with a pat of butter melting on top

 

Welcome to day 4 of #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! You can read all about the giveaway prizes right here. 

Oh, my gosh! I had been thinking about making Pumpkin Mashed Potatoes for #PumpkinWeek for a long time, but they turned out better than even I expected! So creamy, just the right amount of pumpkin, a touch of brown sugar that just gave the mashed potatoes extra flavor, not really sweetness. I think they are the best mashed potatoes for Thanksgiving.

This isn't a "mashed" potato recipe, exactly. These are whipped. Over time I've learned how to make whipped potatoes that aren't gummy. These mashed potatoes are not lumpy, either. Too be honest, there were a few lumps, but not many. Most of the potatoes are perfectly smooth. Excuse, me, I have to go get a bowl of leftover pumpkin mashed potatoes.

Photo of sliced peeled potatoes on a white cutting board next to a knife

I figure one large potato per person, so this recipe should be enough for 6 people.

Start by peeling and slicing Yukon Gold or yellow potatoes. You can slice them however you want, for this recipe I sliced them about ¼ inch thick and they were ready to mash within 20 minutes of starting the stove.

As you are slicing the potatoes, place them in a large pot filled with cold water. Once all of the potatoes are sliced, drain the water out of the pot by tilting it and using a plate or colander place over the pot to keep the potatoes in the pot. Fill the pot once again, and drain again. This removes some of the starch from the potatoes so they are less sticky when whipped.

Fill the pot again with water, and place on the stove over high heat. Bring to a boil and let boil until the potatoes are tender. Drain, keep the potatoes in the pot and return to the stove with the heat off.

Photo of cooked potatoes in a pot about to be mixed with a hand mixer.

Lightly whip the potatoes on low using an electric hand mixer. You can also whip them in a stand mixer, and then return to the pot to finish on the stove.

Photo of lightly whipped potatoes in a pot with softened butter and pumpkin puree

Add melted butter, pumpkin puree, and brown sugar. Whip again on low, stopping and checking for smoothness, until desired consistency is reached. Be careful not to over mix. Once mixed, pour in light cream. Turn the heat back on to medium-low and cook, stirring often, until the cream is absorbed into the potatoes. Stir in salt, then spoon into a serving bowl and serve hot.

Close up photo of Pumpkin Mashed Potatoes in a white bowl with a pat of butter

 

Check out my best Thanksgiving side dishes:

Cornbread Pecan Walnut Stuffing  

Cream Cheese and Parsley Mashed Potatoes 

Slow Cooker Stuffing with Bacon Onions and Sage 

Fresh Green Bean Casserole with Caramelized Onions 

Read on after the recipe for Pumpkin Mashed Potatoes to see all the other recipes shared today.

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, FACEBOOK,TWITTER, OR INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE! 

Photo of Pumpkin Mashed Potatoes in a white bowl with a pat of butter melting on top
Print Recipe
No ratings yet

Pumpkin Mashed Potatoes

 These creamy Pumpkin Mashed Potatoes, made with pumpkin puree, light cream, and brown sugar, make a perfect Thanksgiving side dish.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Keyword: How to make whipped potatoes, pumpkin mashed potatoes recipe, pumpkin whipped potatoes
Servings: 6
Calories: 316kcal
Author: Bernadette

Ingredients

  • 6 large Yukon Gold or yellow potatoes , peeled and sliced
  • 1 ½ cups pumpkin puree (not pumpkin pie filling)
  • 8 tablespoons butter ( 1 stick)
  • 1 tablespoon brown sugar
  • ¾ cup light cream
  • 1 teaspoon salt

Instructions

  • Peel and slice Yukon Gold or yellow potatoes around ¼ inch thick. Place them in a large pot filled with cold water. Once all of the potatoes are sliced, drain the water out of the pot by tilting it and using a plate or colander place over the pot to keep the potatoes in the pot. Fill the pot once again, and drain again.
  • Fill the pot again with water, and place on the stove over high heat. Bring to a boil and let boil until the potatoes are tender. Drain, keep the potatoes in the pot and return to the stove with the heat off.
  • Lightly whip the potatoes on low using an electric hand mixer. You can also whip them in a stand mixer, and then return to the pot to finish on the stove.
  • Add melted butter, pumpkin puree, and brown sugar. Whip again on low, stopping and checking for smoothness, until desired consistency is reached. Be careful not to over mix. 
  • Once mixed, pour in light cream. Turn the heat back on to medium-low and cook, stirring often, until the cream is absorbed into the potatoes.
  •  Spoon into a serving bowl and serve hot.

Nutrition

Calories: 316kcal | Carbohydrates: 33g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 529mg | Potassium: 760mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10150IU | Vitamin C: 39.7mg | Calcium: 54mg | Iron: 1.9mg

Here are today's #PumpkinWeek Recipes:

Beverages:

Pumpkin Hot Chocolate from Sweet Beginnings

Savory:

Pumpkin Alfredo Stuffed Shells from The Crumby Kitchen
Pumpkin Joes from A Day in the Life on the Farm
Pumpkin Mashed Potatoes from Rants From My Crazy Kitchen
Roasted Pumpkin Queso from Culinary Adventures with Camilla
Spicy Pumpkin Soup from Cindy's Recipes and Writings

Baked Goods & Desserts:

No Churn Pumpkin Pie Ice Cream from Daily Dish Recipes
Pumpkin Cake Roll with Cookie Butter Filling from Strawberry Blondie Kitchen
Pumpkin Cheddar Biscuits from A Kitchen Hoor's Adventures
Pumpkin Cream Cheese Muffins from Family Around the Table
Pumpkin Crumb Bread from The Nifty Foodie
Pumpkin Cupcakes with Maple Buttercream from The Redhead Baker
Pumpkin Pudding with Sour Cream Vanilla Topping from Karen's Kitchen Stories
Pumpkin Spice Dessert Hummus from For the Love of Food
Pumpkin Whoopie Pie Recipe from April Golightly

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own.

THIS GIVEAWAY HAS NOW ENDED 

Cheesy Pumpkin Chorizo Burritos #PumpkinWeek

This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions, as always, are mine alone. Spicy, Cheesy Pumpkin Chorizo Burritos are easy to make, with Mexican chorizo mixed with pumpkin puree and Colby Jack cheese, and put a Fall twist on Mexican night.

Photo of a cut open Cheesy Pumpkin Chorizo Burrito on a white plate

Welcome to day 2 of #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor's Adventures! You can read all about the giveaway prizes right here. 

Here is how to make Pumpkin Chorizo Burritos.

Crumble bulk Mexican chorizo (the kind I buy is all beef) in a large pan. I find it easiest to do this with with my hands, it just doesn't crumble nicely when trying to do it with a spoon or spatula.

 

Cook over medium-high heat, stirring often and breaking the meat up even more,  until cooked through. Once it is fully cooked there shouldn't be much fat left that would need to be drained. I don't drain it at all, usually.

Photo of fully cooked Mexican chorizo

While cooking the chorizo, I shredded #PumpkinWeek sponsor Cabot's Colby Jack cheese. We really do love all of their products here, but their cheeses are my favorite!

Photo of a package of Cabot Colby Jack cheese on a white cutting board next to a cheese grater with the Cabot logo on it

Once the chorizo is fully cooked, turn off the heat and stir in 1 cup of shredded cheese and ½ cup of pumpkin puree.

Photo of cooked chorizo mixed with shredded cheese and pumpkin puree

 

Heat tortillas according to package directions. I always heat tortillas in the microwave.

Preheat the oven to 350 degrees F. Place each tortilla on a flat surface, and place about ¼ cup of the mixture in the middle of each tortilla.

 

Photo of chorizo mixture on an open tortilla

 

I didn't take a picture of rolling the burritos, but you want to take both sides of the tortilla and fold them over to the middle of the filling, then take the bottom and roll up. Place the rolled burritos in a baking pan and top the burritos with remaining cheese. Bake for 5-10 minutes, or until the cheese is melted.

Cheesy Pumpkin Chorizo Burritos 

 

Here are some more recipes using Mexican chorizo:

Cheesy Mexican Chorizo Puff Pastry Tarts 

Chorizo and Black Bean Chili

Eggs with Chorizo and Potatoes 

Read on after the recipe for Cheesy Pumpkin Chorizo Burritos to see all the other recipes shared today.

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, FACEBOOK,TWITTER, OR INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE! 

Photo of a cut open Cheesy Pumpkin Chorizo Burrito on a white plate
Print Recipe
5 from 1 vote

Cheesy Pumpkin Chorizo Burritos

Spicy, Cheesy Pumpkin Chorizo Burritos are easy to make, with Mexican chorizo mixed with pumpkin puree and Colby Jack cheese, and put a Fall twist on Mexican night.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: MAIN COURSES/ENTRÉES
Cuisine: Mexican/American
Keyword: chorizo burrito recipe, how to roll burritos, pumpkin burrito recipe
Servings: 6
Calories: 592kcal
Author: Bernadette

Ingredients

  • 1 pound bulk Mexican chorizo sausage (I use beef chorizo)
  • 1 ¾ cup Colby Jack cheese , shredded (divided)
  • ½ cup pumpkin puree
  • 6 flour tortillas

Instructions

  • Crumble bulk Mexican chorizo in a large pan. Cook over medium-high heat, stirring often and breaking the meat up even more, until cooked through.
  • Once the chorizo is fully cooked, turn off the heat and stir in 1 cup of shredded cheese and ½ cup of pumpkin puree.
  • Heat tortillas according to package directions. Preheat the oven to 350 degrees F.
  • Place each tortilla on a flat surface, and place about ¼ cup of the mixture in the middle of each tortilla.  Take both sides of the tortilla and fold them over to the middle of the filling, then take the bottom and roll up. Place the rolled burritos in a baking pan and top the burritos with remaining cheese. 
  • Bake for 5-10 minutes, or until the cheese is melted.

Nutrition

Calories: 592kcal | Carbohydrates: 19g | Protein: 29g | Fat: 43g | Saturated Fat: 19g | Cholesterol: 103mg | Sodium: 1373mg | Potassium: 437mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3560IU | Vitamin C: 0.8mg | Calcium: 307mg | Iron: 2.8mg

Here are today's #PumpkinWeek Recipes:

Savory:

Fall-Flecked Stuffed Grape Leaves from Culinary Adventures with Camilla
Pumpkin Gnocchi with Sage Butter Sauce from A Kitchen Hoor's Adventures
Pumpkin Harvest Stew from Wholistic Woman
Pumpkin Mac N Cheese from Sweet Beginnings
Rosemary Cheddar Pumpkin Rolls from Cookaholic Wife

Baked Goods & Desserts:

Cinnamon Pumpkin French Toast Casserole from Daily Dish Recipes
Easy Pumpkin Spice Pull-Apart Bread with Cinnamon Vanilla Glaze from Family Around the Table
Pumpkin Bundt Cake Recipe from April Golightly
Pumpkin Cheesecake Danish Braid from The Redhead Baker
Pumpkin Cheesecake Milkshake from A Day in the Life on the Farm
Pumpkin Chiffon Pie from House of Nash Eats
Fluffy Pumpkin Cheesecake Dip from The Crumby Kitchen
Pumpkin Dulce de Leche Bread Pudding from The Nifty Foodie
Pumpkin Halwa from Caroline's Cooking
Pumpkin Pasties- Harry Potter Style from Jonesin' For Taste
Pumpkin Tart with Pumpkin Spiced Whipped Cream from Love and Confections

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own.

THIS GIVEAWAY HAS NOW ENDED

 

Creamy Pumpkin Risotto #PumpkinWeek

This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions, as always, are mine alone. This Creamy Pumpkin Risotto recipe is made with arborio rice and finely diced onions simmered in white wine and chicken broth. Pumpkin puree and a touch of light cream added at the end of cooking make this a perfect Fall main course or appetizer.

Creamy Pumpkin Risotto 

Close up photo of Creamy Pumpkin Risotto on a white plate

 

PumpkinWeek logo #PumpkinWeek Sept. 17-21, 2018 Created by LoveandConfections.cp,

Welcome to #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor's Adventures! This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer.

Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Gift Box, including a selection of Seriously Sharp, Pepper Jack, Sharp Light, Extra Sharp, Horseradish, Private Stock, Vintage Choice, and Sharp cheeses, VT Sharp Cracker Cuts, Burlap & Plaid Bag, Thick & Thin Slicer, and Wooden Cutting Board

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

 

Prize #3 Eggland's Best is giving one winner an Eggland's Best Kitchen Essential Prize Package that includes a Freezer Bag, Whisk, Spatula, Plush Phone Holder and Cleaner, Plush Egg, Recipe Book, 3 Free Months of Eggland's Best Eggs and Cutting Board.

Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?

THIS GIVEAWAY HAS NOW ENDED. 
Long time, no see! I know, I know. Summer got away with me, I barely shared anything new this summer, and now it's almost Fall. If you have stuck with me for a long time, you already know that pretty much the only thing I like about Fall is pumpkin, so #PumpkinWeek is the perfect time for me to come back.
I thought about making this Creamy Pumpkin Risotto in the Instant Pot or as an oven baked risotto, but I've only ever made traditional risotto recipes, so I decided to stick with what I know, and now I'll show you how to make risotto.
Start by putting butter and olive oil in a high rimmed pan or pot over medium heat.
Photo of butter and olive oil in a pan
Meanwhile, heat chicken broth in another medium pot. I used a roasted chicken broth that is a lot deeper in color than some other store-bought chicken broths. You want to have the broth hot, but not boiling or even simmering.
Photo of chicken broth in a pot
Add chopped onions to the melted butter and saute for about 3-4 minutes over medium heat. I forgot to get a picture of this part. Then add in arborio rice and stir continuously for 3 minutes.
Photo of rice and onions sauteed in in olive oil and butter with a black spoon in the pan
Add white wine, and cook, stirring continuously, until the wine is fully absorbed into the rice. You can skip this part if you want to and use chicken broth only.
Photo of wine added to rice in a large pan
Add the chicken broth, one soup ladle at a time.
Photo of chicken broth added to rice
Let each ladle full of broth fully absorb into the rice before adding more. You will need to stir the rice often, almost continuously, at this point. You want the broth lightly simmering, not at a full boil, in order to give the rice time to fully cook, so adjust the heat as needed.
When you are down to the last ladle or two of broth, taste the rice before you add more. The rice is done when it is al dente (fully cooked, but firm to the bite). It will look like this.
Photo of fully cooked risotto
Next, stir in pumpkin puree, grated Romano cheese (or Parmigiano-Reggiano) and light cream.
Photo of fully cooked risotto with pumpkin puree cheese and cream stirred in
Cook for just a minute or two more, stirring continuously, until the cream is fully absorbed and the pumpkin clings to the rice. Serve this Creamy Pumpkin Risotto immediately. Leftovers can be covered and refrigerated, but the risotto may not be as creamy reheated.
Read on after the Creamy Pumpkin Risotto recipe to see all the other recipes shared today.
Looking for more recipes with pumpkin and cream? Try these:

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Photo of plated Creamy Pumpkin Risotto on a white plate with flowered trim
Close up photo of Creamy Pumpkin Risotto on a white plate
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Creamy Pumpkin Risotto

 This Creamy Pumpkin Risotto recipe is made with arborio rice and finely diced onions simmered in white wine and chicken broth. Pumpkin puree and a touch of light cream added at the end of cooking make this a perfect Fall main course or appetizer.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: MAIN COURSES/ENTRÉES
Keyword: creamy pumpkin risotto recipe, Fall recipes, how to make risotto
Servings: 4
Calories: 423kcal
Author: Bernadette

Ingredients

  • 2 tablespoons butter (unsalted)
  • 2 tablespoons olive oil
  • ½ cup finely chopped yellow onion
  • 1 cup arborio rice (uncooked)
  • ½ cup white wine (optional, but may need to replace with more chicken broth)
  • 3 cups chicken broth (I used a roasted chicken broth)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup Pecorino Romano cheese (or Parmig1ano Reggiano)
  • ¼ cup light cream
  • salt and pepper , to taste

Instructions

  • Put butter and olive oil in a high rimmed pan or pot over medium heat. When the butter melts,add chopped onions to the melted butter and saute for about 3-4 minutes over medium heat.
  • Meanwhile, heat chicken broth in another medium pot. You want to have the broth hot, but not boiling or even simmering.
  •  Add the arborio rice to the sauteed onions and stir continuously for 3 minutes.
  • Add white wine, and cook, stirring continuously, until the wine is fully absorbed into the rice. Substitute additional chicken broth if desired. 
  • Add white wine, and cook, stirring continuously, until the wine is fully absorbed into the rice. You can skip this part if you want to and use chicken broth only.
  • Add the chicken broth, one soup ladle at a time. Let each ladle full of broth fully absorb into the rice before adding more. You will need to stir the rice often, almost continuously, at this point. You want the broth absorbing into the rice lightly simmering, not at a full boil, in order to give the rice time to fully cook, so adjust the heat as needed. When you are down to the last ladle or two of broth, taste the rice before you add more. The rice is done when it is al dente (fully cooked, but firm to the bite).
  • Stir in pumpkin puree, grated Romano cheese (or Parmigiano-Reggiano), and light cream. Cook for just a minute or two more, stirring continuously, until the cream is fully absorbed and the pumpkin clings to the rice.
  • Serve this Creamy Pumpkin Risotto immediately. Leftovers can be covered and refrigerated, but the risotto may not be as creamy reheated.

Nutrition

Calories: 423kcal | Carbohydrates: 48g | Protein: 9g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 853mg | Potassium: 366mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9835IU | Vitamin C: 16.4mg | Calcium: 172mg | Iron: 3.5mg

Here are today's #PumpkinWeek recipes:

Beverages:

Caramel Pumpkin Spice Latte from Hezzi-D's Books and Cooks
Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie
Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
The Great Pumpkin Cocktail from Culinary Adventures with Camilla

Savory:

Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats
Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
Harvest Pumpkin Soup from Everyday Eileen
Pumpkin & Sausage Pizza from Hardly A Goddess
Pumpkin Carbonara from The Redhead Baker
Pumpkin Chili from The Chef Next Door
Savory Pumpkin Gnocchi from Platter Talk
Pumpkin Quiche from Jonesin' For Taste
Stuffed Pumpkin from A Day in the Life on the Farm
Taiwanese Pumpkin Rice Noodles from Caroline's Cooking

Baked Goods & Desserts:

Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
Pumpkin Pecan Pie Dump Cake from For the Love of Food
Chocolate Swirled Pumpkin Cheesecake from Karen's Kitchen Stories
Classic Pumpkin Roll from Cookaholic Wife
Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
Homemade Pumpkin Pancakes from Tip Garden
Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
No Bake Pumpkin Cookies from Seduction In The Kitchen
Pumpkin Cake Pops from The Beard and The Baker
Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor's Adventures
Pumpkin Cinnamon Rolls from Amy's Cooking Adventures
Pumpkin Cookie Bars from Eat Move Make
Pumpkin Ice Cream Pie from 4 Sons 'R' Us
Pumpkin Noodle Kugel from The Spiffy Cookie
Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
Pumpkin Peanut Butter Cups from It Bakes Me Happy
Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
Pumpkin Snickerdoodles from The Mandatory Mooch
Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
Pumpkin Spice Pancakes from April Golightly
Pumpkin Spice Popovers from Grumpy's Honeybunch
Pumpkin Stuffed French Toast from Cindy's Recipes and Writings
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections
Simple Chocolate Pumpkin Cupcakes from Cooking with Carlee

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own.
GIVEAWAY ENDED 

Sweet Horseradish Pickles

Sweet Horseradish Pickles are sweet and hot pickles made with fresh chopped horseradish and honey. They are easy to make refrigerator pickles ready to eat in three days.

Photo of a glass jar filled with Sweet Horseradish Pickles on a wood table next to a small bowl of chopped horseradish and pickling cucmbers

 

My husband made this Sweet Horseradish Pickle recipe after trying them first from a local restaurant and then a store-bought kind. The restaurant brand was sweeter, and the store-bought spicier, his recipe is somewhere in between.

The one thing we've decided is the strength of horseradish can vary greatly. When my husband chopped the horseradish for this recipe, he noticed it didn't smell nearly as strong as the horseradish he and his Uncle use to make red beet horseradish for the holidays. Your horseradish pickles may turn out spicier than our's did, or even less spicy.

Close up photo of Sweet Horseradish Pickles in a glass jar

 

Horseradish refrigerator pickles will keep, unopened, for months. Once opened, they will keep for several weeks.

These sweet spicy pickles are great for snacking on, or serve with a sandwich for lunch.

Sweet Horseradish Pickles

Photo of Sweet Horseradish Pickles in a glass jar on a wood table next to pickling cucumbers and a small bowl of chopped horseradish

Looking for more great summer produce recipes? Here are just a few:

Creamy Cucumber Salad

Chicken Fajita Stuffed Summer Squash

Bacon Pesto

Pasta Primavera 

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE! 

Collage photo of Sweet Horseradish Pickles in a glass jars on a wood table with pickling cucumbers and chopped horseradish in a small bowl

Photo of a glass jar filled with Sweet Horseradish Pickles on a wood table next to a small bowl of chopped horseradish and pickling cucmbers
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4.24 from 21 votes

Sweet Horseradish Pickles

Sweet Horseradish Pickles are sweet and hot pickles made with fresh chopped horseradish and honey. They are easy to make refrigerator pickles ready to eat in three days.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Snack
Cuisine: American
Keyword: sweet and spicy pickles, sweet horseradish pickle chip recipe
Servings: 24 (approximate, at ¼ cup per serving)
Calories: 45kcal
Author: Bernadette

Ingredients

  • 2 pounds pickling cucumbers
  • 16 ounces white vinegar
  • 32 ounces water
  • 1 ½ tablespoons pickling spice (wrapped in cheesecloth)
  • 1 tablespoon pickling salt
  • ¾ cup honey
  • 1 tablespoon granulated sugar
  • ½ cup finely chopped horseradish (peeled and chopped horseradish root), divided

Instructions

  • In a large pot combine the vinegar, water, pickling spice (wrap in cheesecloth for easy removal), salt, sugar, and honey. Bring to a boil, cover, and simmer for 30 minutes. Allow to cool to room temperature. Remove the pickling spice. 
  • Pour ¼ cup each chopped horseradish into two clean pickle jars. Slice the cucumbers around ¼ inch thick. Pack into the jars. 
  • When the brine has cooled pour it over the cucumbers. Cover the jars with the lids tightly and shake to mix. Keep refrigerated, and open after at least 3 days. 

Nutrition

Calories: 45kcal | Carbohydrates: 10g | Sodium: 315mg | Potassium: 73mg | Sugar: 10g | Vitamin A: 25IU | Vitamin C: 2.6mg | Calcium: 13mg | Iron: 0.2mg

 

 

Garlic Butter Crab Pasta

This Garlic Butter Crab Pasta made quick and easy with sauteed garlic in butter tossed with flaked canned crab and mixed with angel hair pasta is perfect for dinner.

Photo of Garlic Butter Crab Pasta on a white plate with the title written at the bottom

 

I have a bad habit of going to the grocery store and picking up random cans of things that I think I might want to use someday. Some of them I have used over and over again and know what to do with them, but I had no idea what to make with canned crab. I usually use fresh crab meat in recipes, and I wasn't sure it would be the same.

A few weeks ago I saw a crab and angel hair pasta recipe on Pinterest and was reminded of it the next time my daughter asked for pasta for dinner, so I decided to try a canned crab pasta recipe.

Photo of Garlic Butter Crab Pasta in a stainless steel pot

 

Use canned crab labeled "white crab meat" in this Garlic Butter Crab Pasta. The ones labeled "pink crab meat" are crab claw meat, and have a lot of tiny shell pieces that are impossible to pick out. The butter absorbs into the pasta pretty quickly, if you want more of a buttery crab pasta melt additional butter to mix into the pasta when serving.

You can follow the crab meat pasta sauce recipe and use whatever kind of pasta you like.

Garlic Butter Crab Pasta 

Close up photo of Garlic Butter Crab Pasta on a white plate with flower trim

Looking for more recipes with different kinds of pasta for dinner? Try these:

Easy Italian Sausage Lasagna

Skillet Meaty Shells and Cheese 

Pumpkin Ravioli with Parmesan Sage Cream Sauce

American Pierogi Casserole 

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Photo of Garlic Butter Crab Pasta on a white plate with the title written at the bottom
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3.71 from 58 votes

Garlic Butter Crab Pasta

This Garlic Butter Crab Pasta made quick and easy with sauteed garlic in butter tossed with flaked canned crab and mixed with angel hair pasta is perfect for dinner.
Prep Time10 minutes
Cook Time3 minutes
Total Time13 minutes
Course: MAIN COURSES/ENTRÉES
Cuisine: Italian American
Keyword: crab and angel hair pasta recipe, easy crab pasta
Servings: 8
Calories: 365kcal
Author: Bernadette

Ingredients

  • ½ cup butter
  • 4 large cloves garlic, minced
  • 18 ounces canned white crab meat (reserve liquid from the cans to add to the pasta)
  • 1 teaspoon chopped parsley
  • ½ teaspoon salt
  • pinch red pepper flakes
  • 1 pound angel hair pasta, cooked in salted boiling water for the time indicated on the box

Instructions

  • Bring a large pot of water to a boil over high heat, add salt to keep the pasta from sticking.  Cook the pasta for the time indicated on the package, then drain and return to the pot. 
  • As soon as the pasta goes into the pot, melt the butter in a saute pan over medium high heat. Add the garlic and cook, stirring often, for two minutes or until the garlic is soften, being careful not to let it burn. Add the reserved juices from the cans and turn off the heat. Stir in the crab meat, parsley,,salt, and red pepper flakes. 
  • Stir the garlic butter crab mixture into the pasta and serve immediately with grated Parmesan cheese, if desired. 

Nutrition

Calories: 365kcal | Carbohydrates: 42g | Protein: 18g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 92mg | Sodium: 502mg | Potassium: 291mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 2.2mg | Calcium: 73mg | Iron: 1.1mg

Shrimp Asparagus Bacon Skillet

This Shrimp Asparagus Bacon Skillet recipe is made with large fresh shrimp and asparagus sauteed in butter, olive oil, and lemon juice, then topped with crispy bacon. It's easy to make, flavorful, and can easily include any additions you might like.

Photo of Shrimp Asparagus Bacon skillet in a silver skillet.

 

Skillet shrimp recipes are something we all love in this house, this is the second one I've shared with you. They are just about the easiest shrimp recipes because the shrimp only takes a few minutes to cook. Serve the skillet meal over rice or pasta for a delicious, easy dinner that can be ready in less than 30 minutes.

The first time I made this Shrimp Asparagus Bacon Skillet recipe I used thawed cooked shrimp, and you could absolutely do that to make it easier on yourself, but you have to watch that the shrimp doesn't overcook. In this recipe, I used uncooked shrimp that I peeled and removed the tails.

 

The bacon can be cooked and crumbled ahead of time and kept covered in the refrigerator. The shrimp can be peeled ahead of time as well, and will keep thawed in the refrigerator for a day.

You might want to add a clove or two of minced garlic to the pan when you add the shrimp, if you like. I feel like I add garlic to EVERYTHING and chose not to with this recipe, but I'll admit I felt it was missing. You could also use chopped onions, or scallions, or replace the asparagus with broccoli.

Shrimp Asparagus Bacon Skillet Dinner 

Photo of Shrimp Asparagus Bacon Skillet meal on a white plate with flower trim

 

Check out more of my favorite shrimp recipes:

Warm Avocado Shrimp Soup

Baked Seafood Stuffed Avocados

Shrimp and Bell Pepper Skillet 

Spicy Shrimp and Bacon Casserole 

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Photo of Shrimp Asparagus Bacon skillet in a silver skillet.
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3.64 from 11 votes

Shrimp Bacon Asparagus Skillet

This Shrimp Asparagus Bacon Skillet recipe is made with large fresh shrimp and asparagus sauteed in butter, olive oil, and lemon juice, then topped with crispy bacon. It's easy to make, flavorful, and can easily include any additions you might like.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: MAIN COURSES/ENTRÉES
Cuisine: American
Keyword: skillet dinner, shrimp recipes,
Servings: 4
Calories: 579kcal
Author: Bernadette

Ingredients

  • 1 pound large shrimp (16-20 count)
  • 12 ounces asparagus, washed, bottom two inches cut off, and cut into two inch pieces
  • 8 slices lower sodium bacon, cooked and crumbled
  • 8 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced (optional)
  • ¼ teaspoon black pepper

Instructions

  • Melt the butter in a large skillet over medium low heat. Add the olive oil and lemon juice and stir. Add the chopped asparagus and cover. Cook for about 10 minutes, stirring occasionally, until the asparagus is slightly soft.
  • Add the shrimp and garlic, if using. Continue to cook, stirring often, until the shrimp is no longer translucent and is white all over. Stir in the crumbled bacon and remove from the heat.
  • Serve with cooked pasta or rice, or by itself along with some of the butter sauce. 

Nutrition

Calories: 579kcal | Carbohydrates: 4g | Protein: 30g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 375mg | Sodium: 1374mg | Potassium: 349mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1360IU | Vitamin C: 11.3mg | Calcium: 194mg | Iron: 4.4mg

 

Garlic Herb Grilled Pork Chops

These Garlic Herb Grilled Pork Chops are made with boneless pork chops marinated in olive oil, garlic, lemon juice, and Italian seasoning, then quickly seared on a hot grill. They cook in about 5 minutes, and can be cooked on a outdoor grill or stove top grill pan.

Photo of Garlic Herb Grilled Pork Chops on a aluminum baking pan.

I wish the weather was better grilling weather. We have only had a few truly nice days this Spring, and I've fallen into a rut with dinner recipes. Taco Tuesday, pasta once a week, fish once a week, and so on. With a child that is a real picky eater, sometimes it's hard to come up with new recipes for this blog that I can honestly say we all really liked. These Garlic Herb Grilled Pork Chops were a winner!

Neither myself nor the picky eater really like pork chops all that much. We will eat them, but it's not something we ask for or crave often. My husband does like them, however, so I end up buying them and freezing them until I decide I really want them.

Then I decided to marinate them, and we all loved these! My daughter even asked when I can make this grilled pork chop recipe again. 

Garlic Herb Grilled Pork Chops 

Close-up photo of one Garlic Herb Grilled Pork Chop on a silver baking pan

 

This is the easiest grilled pork chops recipe. The pork chop marinade uses dried Italian seasoning, minced garlic, and lemon juice. I suggest a minimum of thirty minutes marinating time, but no more than two hours or the acid lemon juice will start to cook the pork.

Since better summer weather is coming, at least I hope, here are some other grilling recipes you might like.

Grilled Cajun Blueberry BBQ Ribs

Grilled Sweet Caprese Chicken 

Beer Marinated Grilled Porterhouse Steak 

Grilled Cedar Plank Salmon 

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Close-up photo of one Garlic Herb Grilled Pork Chop on a silver baking pan
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5 from 1 vote

Garlic Herb Grilled Pork Chops

These Garlic Herb Grilled Pork Chops are made with boneless pork chops marinated in olive oil, garlic, lemon juice, and Italian seasoning, then quickly seared on a hot grill. They cook in about 5 minutes, and can be cooked on a outdoor grill or stove top grill pan.
Prep Time5 minutes
Cook Time6 minutes
Marinating Time30 minutes
Total Time11 minutes
Course: MAIN COURSES/ENTRÉES
Cuisine: American
Keyword: grilled pork chop recipe, Quick Pork Chops Recipe
Servings: 4
Calories: 369kcal
Author: Bernadette

Ingredients

  • 6 boneless pork chops (about 1 ½ pounds)
  • 1 cup olive oil
  • 4 garlic cloves, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • Combine the olive oil, minced garlic, Italian seasoning, lemon juice, salt, and pepper in a measuring cup; mix well. 
  • Place the pork chops in a large zipper freezer bag. Pour the marinade over the pork chops and seal the bag. Flip the sealed bag over a few times to coat the pork with the marinade. Lay the bag flat on a plate so all the pork is covered and refrigerate for at least 30 minutes or up to 2 hours. 
  •  GRILL INSTRUCTIONS: Heat an outdoor propane grill to 400 degrees F. Remove the pork chops from the marinade and brush off the pieces of garlic. Discard the marinade. 
  • Place the pork chops on the grill and close the lid. Cook for 3 minutes or until cooked with grill marks on the bottom, then turn. Cook for about 3 minutes more, or until the pork reaches 145 degrees F. 
  • STOVETOP INSTRUCTIONS: Heat a cast iron grill pan over high heat. Place the pork chops on the pan, working in batches.  Lower the heat just slightly and cook for 3 minutes or until cooked with grill pan marks on the bottom. Turn and cook for 3 minutes more or until the pork reaches 145 degrees F. 

Notes

Nutritional information for this recipe is estimated and will vary depending on the size of the pork chop and amount of marinade remaining on the pork. 

Nutrition

Calories: 369kcal | Carbohydrates: 2g | Protein: 43g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 134mg | Sodium: 678mg | Potassium: 777mg | Vitamin A: 20IU | Vitamin C: 3.9mg | Calcium: 39mg | Iron: 1.5mg