Honey Pepper Pork – A Family Favourite

Are you looking for a meal that is easy to make & easy to freeze for another day? Look no further than this delicious & well loved meal. It doesn’t look like much, but the flavour is perfect!

I usually batch cook this meal & keep 3 or 4 in my freezer for days that I need a quick & easy meal.

Cleaning out peppers can be very annoying. Seeds go everywhere, it takes ages, & it always feels as though there should be a better way to do it. Enter the Scoop Loop from Pampered Chef!  It helps you to easily scoop the seeds out of your favourite fruits and veggies. Use the large serrated end on melons, large tomatoes, bell peppers, and pumpkins. The smaller serrated end is ideal for mushrooms, cucumbers, and small tomatoes.

Scoop Loop

Knives are such an important part of working in the kitchen. A good quality, sharp knife is a must in EVERY kitchen, whether you love to cook, have to cook, hate to cook or don’t even cook!

Pampered Chef Knife Set

Honey Pepper Pork Serves: 6 Calories: 387

  • 1 1/2 lb boneless Pork Loin – cut into 1″ cubes
  • 2 tbsp Vegetable Oil
  • 1 (0.75 oz) packet Dry Brown Gravy Mix (check gluten-free if needed)
  • 1 cup Water
  • 1/4 cup Honey
  • 3 tbsp Soy Sauce (check gluten-free if needed)
  • 2 tbsp Red Wine Vinegar
  • 1/2 tsp Ground Ginger
  • 1/8 tsp Garlic Powder
  • 1 Onion – cut into wedges
  • 2 Bell Peppers – chopped (I prefer red pepper)

In a large skillet, over medium heat, saute pork in oil until browned on all sides

In a large saucepan, add gravy mix, water, honey, soy sauce, vinegar, garlic powder & ginger. Stir well. Add meat

In the skillet, saute bell pepper & onion, until going soft. Add to the saucepan, cover &  simmer for 15 minutes

Serve on a bed of rice

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Pork Tenderloin with Sweet Balsamic Sauce

This pork is amazing, out of this world, delicious!! It is also very simple to make & very quick to cook.

Pork tenderloin is such a wonderful piece of meat to work with as it is the most tender part of the animal. A meat thermometer is a must when cooking because you really don’t want to overcook it.

Thermometer taking the temperature of meat in a pan
Instant Read Thermometer

I use my stone pan to cook this on, it gives fantastic results. You will want a pan with sides on it, like a baking sheet, so you keep all those juices & the marinade for our ‘gravy’

Stone pan with roasted vegetables
Medium Stone Bar Pan

This takes as long to cook as potatoes for the mash, so you may wish to put your vegetables on beforehand to give them more time to roast!

I always cook my potatoes in my pressure cooker, so that I can get on with other things & not have to watch the pot. 10 minutes on high pressure & we have perfect potatoes for mashing 😊

Quick Cooker

Talking about mashing, butter, a splash of milk, salt & pepper & a good masher are all it takes. My favourite masher can fold down so it doesn’t get stuck in my utensil drawer anymore 🤯

Potato Masher

Sweet Balsamic Tenderloin Recipe


In a large freezer bag, combine the ingredients for the marinade & add the tenderloins.

Knead to coat the pork evenly, squeeze out as much air as possible & seal

Place into another freezer bag, seal & freeze.

Thaw in fridge for 1-2 days before cooking

Place pork & marinade on a medium sheet pan side by side.

Preheat oven to 400°F & cook for 20 minutes or until the tenderloin reaches 145°F

Remove pork to a cutting board & let rest for 5 minutes

Pour marinade from the pan into a bowl or jug & whisk together well

Serve with mashed potatoes & vegetables

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Easy Chili Mac

I am a huge fan of freezer meals. They save me when I have no idea what to make or don’t have time to go shopping. Make once eat twice (or sometimes more 😉). It is such a great practice, especially if you don’t have a lot of time. Figure out what meals that you like to make can be frozen & then go from there.

I made this for dinner without freezing it & an extra one for the freezer. It took me about the same time as it took to make one & it was delicious topped with cheese, sour cream & tortilla chips.

This recipe calls for Smoky Barbecue Rub & Tex-Mex Rub, both of which are such great spices that provide a great depth of flavours in this dish. Check out some of the other spices & rubs in the collection.

A Selection of the Pantry Products

Have you ever used the Mix n Chop? This tool is fantastic for crumbling ground meats, making scrambled eggs, and many more things too.

Pampered Chef’s Famous Mix n Chop

This dutch oven is a great dish to cook in. It can go in the microwave, on the stove, in the oven or on the BBQ! There is also a slow cooker stand that it can sit in to either slow cook or stay warm!

RockCrok Dutch Oven

Chili Mac Recipe


  • 1 lb lean Ground Beef/Turkey
  • 1 medium Onion – chopped
  • 2 cloves Garlic – minced
  • 2 cans (14.5 oz each) Petite Diced Tomatoes – undrained
  • 1 can (15 oz) Black Beans – drained & rinsed
  • 1 can (11 oz) Corn – drained & rinsed
  • 3 tbsp Tex-Mex Rub
  • 1 tbsp Smoky Barbecue Rub
  • 2 cups Beef Broth – cooking day
  • 3/4 cup uncooked Elbow Macaroni – cooking day


Cook ground beef/turkey, onion & garlic in a skillet over medium-high heat for 8-10 minutes until the beef is no longer pink, breaking it into crumbles. Cool slightly

In a large freezer bag, add the cooled ground beef, diced tomatoes, black beans, corn & spices. Mix together well & squeeze as much air as possible out of the bag. Place it into another freezer bag, seal & freeze.

To thaw, place the bag into the refrigerator for 1-2 days prior to cooking

On cooking day, place thawed beef mixture, beef broth & macaroni into a 4qt dutch oven & bring to a simmer over a medium-high heat. Cover & cook about 7 minutes or until the pasta is just tender, stirring occasionally.

Serve & top each bowl with sour cream, cheddar cheese & tortilla chips

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Garlic Rosemary Focaccia Bread

If you have never tried focaccia bread, you should definitely give it a try, it is so easy that my 9 year old made it with very little help from me!

This Italian flat bread from wanderzest has a crisp outside & a fluffy center, perfect for dipping in olive oil or balsamic vinegar or making sandwiches or even using as a base for pizza.

The dimples that you put into the bread will create a better texture and help bake the bread faster and more evenly—and they’ll also keep the toppings from rolling off the bread.

There are so many fantastic tools that can be used for making this bread. I will list just a couple.

Everyone needs a good set of mixing bowls. I have had this set for over 11 years now & it is still going strong. My favourite bowls by far!
A good stone pan is the perfect vessel to cook this focaccia bread



  • 1/2 cup Olive Oil
  • 2 cloves Garlic – minced
  • 1 tsp Thyme
  • 1 tsp Rosemary
  • 1/4 tsp Black Pepper
  • 1 cup warm Water
  • 2 1/4 tsp Active Dry Yeast
  • 1/4 tsp Honey
  • 2 1/2 cups Flour
  • 1 tsp Salt
  • 2 tbsp Olive Oil


On a low heat, in a medium frying pan, add olive oil, garlic, thyme, rosemary & pepper, stirring often for 5-10 minutes. Set aside

In a large mixing bowl, add the water, yeast & honey. Allow the yeast to activate & bubble (5-10 minutes) Add in 1 cup of the flour & 1/4 cup of the olive oil mixture. Stir until it is just combined & let it rest for 5 minutes

Mix in the remaining flour & the salt. Knead dough until smooth on a floured surface, then place in a greased bowl & cover with a damp towel. Allow it to rise for 1 hour, or until doubled in size.

Preheat oven to 400°F & pour 2 tbsp olive oil into the bottom of a 9 x 13 pan, or 2 smaller pans

Place the dough into the pan & stretch it out so that it covers the bottom completely. Using the tips of your fingers, indent the surface of the dough several times, then brush the remaining oil onto the top of the dough

Allow to rest for another 20 minutes. Cake for 15-20 minutes or until golden brown

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Toad in the Hole

I am revisiting some of my past posts with new pictures & instructions, so check this one out!

So many people do a double take when I say we are having Toad in the Hole for dinner, did I capture your attention? You may be asking, what on earth is toad in the hole!

Toad in the hole is an amazingly delicious, traditional English dish which consists of sausages in a yorkshire pudding batter served with vegetables & an onion gravy. (We do a beef gravy usually)

I have perfected this recipe, however, the dish it is baked in does affect how well it puffs up! Cast iron & glass dishes work really well in my experience.

When it comes down to it, I love using cast iron for this dish as it stays hot & cooks so evenly. My favourite pans by far are these individual (5.5″) pans

Pampered Chef – 5.5″ (14-CM) CAST IRON SKILLET SET

I love eating peas with this dish, what would you eat with it?



  • 1 cup Milk (any variety should work. I have only ever used cows milk)
  • 1 cup All-Purpose Flour
  • 3 large Eggs
  • 1 pinch Salt
  • 4 Sausages (we like to use mild Italian)


Preheat the oven to 500° F. Once ready put oil in a 7×11″ ovenproof pan & put it in the oven to heat up just above the middle of the oven.

Blend the flour, eggs & milk & salt together in a blender & place in the fridge to stay cold. While it is chilling, cook the sausages until evenly browned.

When everything is ready, check the oil to see if it is hot enough. I put a few drops of water on my fingertips & flick it into the oil. If the oil spits, then it is ready.

Remove the blender from the fridge & blend again quickly to allow air into the batter

Remove the pan from the oven & QUICKLY  pour the batter in the pan & put the sausages over the top. Replace in the oven & cook for 25-30 minutes (or until batter is golden brown & puffed up)

DO NOT open the oven while it is cooking

Serve Immediately once ready

Sausage in yorkshire pudding batter on a plate with mashed potatoes, peas & gravy
Toad in the Hole

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