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Delicious Enough: Simple Recipes You'll Actually Make

Get Cooking #5: Pecan Crusted Pork Chops

Published 3 months ago • 2 min read

Every Wednesday morning, find a fun round-up of NEW recipes from my kitchen and around the web, all designed to inspire your next meal. For even more easy-to-make ideas, head over to Simply Sissom, my recipe website.

Hi friends!

This week’s newsletter is packed with recipes we actually cooked and ate—just the good stuff.

Let’s start with dinners: the newest addition to the blog is Pecan-Crusted Pork Chops. A crispy, nutty crust, super easy to prep ahead (always a win), and a great excuse to pull out every dipping sauce in the fridge. Honey mustard and BBQ were the standouts. We also made Twice Baked Mexican Sweet Potatoes, and because we’re the kind of friends who keep it real, I’ll admit—the kids hated them. More for Joe and me, I guess! But don’t let my boys’ unrefined taste buds deter you—this recipe is seriously good!

Over at SS Kitchen (the cooking school I run for kids), we were busy. I hosted a sushi class for Cooper and 12 of his friends, and they were rolling spicy crab like pros—who knew 14-year-olds had such sushi skills? We used this simple spicy crab roll recipe that I’ll definitely be repeating. Then, on Friday night, we celebrated my niece Maci’s birthday with a Taylor Swift-themed cupcake party…right in the middle of a power outage, courtesy of Hurricane Helene. Luckily, I had pre-baked my favorite Vanilla Cupcakes from Natasha’s Kitchen—they turn out perfect every time—and with a lot of candles, we still managed to decorate 90+ cupcakes and have a great time!

Breakfasts were all about keeping it easy this week: some Pumpkin Protein Balls I pulled from the freezer and another batch of grab-and-go Chocolate Blended Oats. Yes, they’re on repeat, but when my boys keep asking for something that’s actually good for them, I’m not going to argue—it’s staying in the rotation.

I’m not usually one to get ahead on lunches, but I felt a little extra productive Sunday afternoon and made a batch of my Vegetable Soup. It’s one of those throw-it-together recipes that’s totally unfussy but still tastes amazing, thanks to my homemade soup spice blend. And because having some protein on hand is always a good idea, I also made Salsa VerdeChicken. Just four ingredients in the Instant Pot, and it’s ready to use all week long—perfect for tacos, salads, or even just forkfuls straight out of the fridge.

Hope you find a recipe (or a few!) that makes you want to get cooking. Can you believe it’s been a whole month of Delicious Enough? What do you think? Love it? Hate it? Hit reply and let me know!

-Bailey

Mexican Sweet Potatoes

FREEZER RECIPE: Twice Baked Sweet Potatoes stuffed with seasoned ground beef, black beans, corn, pico and pepper jack cheese.

Pecan Crusted Pork

SHEET PAN MEAL: Tender boneless pork chops are coated in a crunchy pecan mixture and paired with balsamic veggies.

Easy Veggie Soup

HEALTHY RECIPE: Fresh veggies and a quick homemade space blend make this soup simple to make and delicious.

Salsa Verde Chicken

4-INGREDIENT RECIPE: A really easy instant pot recipe that can be used LOTS of ways. Perfect for meal prep. Use for tacos, bowls, salad and more.

​Pumpkin Protein Balls​

A 7-ingredient, high-protein snack or breakfast made with pumpkin, peanut butter, and granola. No baking required.

​Chocolate Blended Oats​

Blended overnight oats are SO MUCH better than the OG overnight oats. They have a pudding like texture that is perfection.

Spicy Crab Sushi

An easy to follow sushi recipe that worked perfectly! This is such a fun way to get your family in the kitchen cooking together.

Easy Vanilla Cupcakes

I teach a lot of cupcake classes. This recipe is a go-to. They consistently turn out delicious .

860 Corporate Drive, Lexington, KY 40503
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Delicious Enough: Simple Recipes You'll Actually Make

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An exclusive + absurdly simple 30 minute or less recipe delivered to your inbox every Sunday morning.

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