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Mysavouryrecipes, Orlando, FL (2026)

09/19/2026

Gluten-Free Sausage Gravy 🥓🥛✨

Creamy, savory, and ready in minutes.

Ingredients:

• 1 lb gluten-free bulk breakfast sausage
• 1 tablespoon unsalted butter
• ¼ cup gluten-free all-purpose flour
• ½ teaspoon seasoned salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon salt
• 2½ cups whole or 2% milk
• Gluten-free biscuits, optional for serving

Instructions:

1.Heat a large deep skillet over medium-high heat.
2.Add the breakfast sausage and cook for about 7 minutes, breaking it into crumbles, until browned and fully cooked to an internal temperature of 160°F.
3.Add the butter and stir until completely melted.
4.Sprinkle the gluten-free flour, seasoned salt, black pepper, and salt over the sausage.
5.Stir well until the sausage is evenly coated with the flour mixture.
6.Reduce the heat to medium-low.
7.Gradually pour in the milk about ½ cup at a time, stirring constantly after each addition.
8.Continue cooking and stirring for about 5 minutes, until the gravy is thick, smooth, and bubbling gently.
9.Taste and adjust the seasoning if needed.
10.Serve immediately over warm gluten-free biscuits if desired.

Prep Time: 0 minutes
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Calories: ~330 kcal per serving, without biscuits

09/18/2026

Loaded Cheesy Hash Brown Breakfast Casserole 🥔🍳🧀✨

Hearty, cheesy, and perfect for feeding a crowd.

Ingredients:

• ½ cup yellow onion, diced
• 2 tablespoons avocado oil, olive oil, or butter
• 1 lb ground sausage or bacon
• 28 oz frozen shredded hash browns
• 1½ cups half-and-half
• 8 large eggs
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Salt, to taste
• Ground black pepper, to taste
• 1 teaspoon garlic powder
• ½ teaspoon paprika

Instructions:

1.Preheat the oven to 400°F.
2.Heat the avocado oil, olive oil, or butter in a large skillet over medium heat.
3.Add the diced onion and cook until softened and translucent.
4.Add the sausage and cook, breaking it into crumbles, until browned and fully cooked. If using bacon, cook until crisp.
5.Transfer the cooked meat and onion to a bowl and set aside.
6.Add the frozen hash browns to the same skillet and cook until partially tender but not yet browned.
7.Combine the hash browns with the cooked meat and onions.
8.Season with salt, black pepper, garlic powder, and paprika, then toss until evenly combined.
9.In a separate large bowl, whisk together the eggs and half-and-half.
10.Stir most of the cheddar, mozzarella, and Parmesan into the egg mixture, reserving some of each cheese for the topping.
11.Spread the hash brown and sausage mixture evenly in a 9×11-inch or 9×13-inch casserole dish.
12.Pour the egg and cheese mixture evenly over the hash browns.
13.Sprinkle the reserved cheeses over the top.
14.Cover the casserole with foil and bake for 45 minutes.
15.Remove the foil and continue baking for another 15 minutes, until the center is set and the cheese is golden and bubbly.
16.Remove from the oven and let rest for 5 minutes before slicing.
17.Serve warm.

Prep Time: 20 minutes
Bake Time: 1 hour
Rest Time: 5 minutes
Total Time: 1 hour 25 minutes
Servings: 12
Calories: 377 kcal per serving

09/18/2026

Chicken Apple Sausage & Sweet Potato Skillet 🍎🍠🌭✨

Sweet, savory, and easy in one pan.

Ingredients:

• 4–6 chicken apple sausage links, sliced
• 2 medium apples, cored and diced
• 3–4 sweet potatoes, diced
• ¼ cup water

Instructions:

1.Heat a large skillet over medium-high heat.
2.Add the sliced chicken apple sausage and cook for a few minutes, stirring occasionally, until lightly browned.
3.Add the diced apples and sweet potatoes to the skillet.
4.Stir gently until everything is evenly combined.
5.Pour in the water and cover the skillet with a lid.
6.Reduce the heat to medium and cook for about 15–20 minutes, stirring occasionally.
7.Continue cooking until the sweet potatoes and apples are fork-tender.
8.If the sausage was uncooked when added, make sure it reaches an internal temperature of 165°F before serving.
9.Remove the lid during the final few minutes if needed to allow any excess liquid to evaporate.
10.Serve warm.

Prep Time: ~10 minutes
Cook Time: ~20 minutes
Total Time: ~30 minutes
Servings: ~4
Calories: ~340 kcal per serving

09/18/2026

Slow Cooker Barbecued Green Beans 🥓🫘🔥✨

Sweet, smoky, and full of barbecue flavor.

Ingredients:

• 8 slices thick-cut bacon, chopped
• ½ cup onion, chopped
• ½ cup ketchup
• ⅓ cup packed light brown sugar
• ¼ cup BBQ sauce
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• 4 cans (14.5 oz each) green beans, drained

Instructions:

1.Add the chopped bacon to a large nonstick skillet over medium heat.
2.Cook until crisp, then transfer the bacon to a plate and set aside.
3.Discard all but about 2 tablespoons of the bacon drippings.
4.Add the chopped onion to the skillet and cook until softened.
5.In a medium bowl, stir together the ketchup, brown sugar, BBQ sauce, Worcestershire sauce, salt, black pepper, and cayenne pepper.
6.Lightly grease a 4- to 6-quart slow cooker.
7.Add the drained green beans to the slow cooker.
8.Spoon the cooked onion and remaining bacon drippings over the beans.
9.Pour the barbecue sauce mixture over the top and stir until the beans are evenly coated.
10.Sprinkle the cooked bacon over the green beans.
11.Cover and cook on LOW for 4–5 hours, until hot and flavorful.
12.Stir gently before serving and serve warm.

Prep Time: 10 minutes
Slow Cook Time: 4–5 hours
Total Time: 4 hours 10 minutes–5 hours 10 minutes
Servings: 8
Calories: ~280 kcal per serving

09/18/2026

Walking Taco Casserole 🌮🥩🧀✨

Cheesy, crunchy, and loaded with taco flavor.

Ingredients:

• 1 lb ground beef
• 1 small onion, chopped
• 1 can (4.5 oz) green chiles
• 2 oz cream cheese
• 1 bag corn chips, such as Fritos
• 1 cup water
• 2 packets (1 oz each) taco seasoning
• 2 cups shredded Mexican cheese blend
• 2½ cups iceberg lettuce, shredded
• 1 cup tomatoes, chopped
• 2 cups salsa
• 1 cup sour cream

Instructions:

1.Preheat the oven to 375°F and lightly grease a 7×11-inch baking dish.
2.Add the ground beef and chopped onion to a large skillet over medium heat.
3.Cook, breaking the beef into crumbles, until browned and fully cooked to an internal temperature of 160°F.
4.Drain off any excess grease if needed.
5.Pour in the water and stir in the taco seasoning.
6.Cook according to the seasoning packet directions until the beef is well coated and most of the liquid has reduced.
7.Add the cream cheese and stir until completely melted and creamy.
8.Stir in the green chiles.
9.Spread the taco beef mixture evenly in the prepared baking dish.
10.Top with an even layer of corn chips, followed by the shredded Mexican cheese.
11.Cover tightly with foil and bake for 20 minutes.
12.Remove the foil and bake for another 10 minutes, until the cheese is melted and the casserole is hot.
13.Remove from the oven and top with shredded lettuce and chopped tomatoes.
14.Add extra corn chips on top if desired.
15.Serve warm with salsa and sour cream.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: ~720 kcal per serving

09/18/2026

Bacon Mac and Cheese 🥓🧀🍝✨

Creamy, smoky, and baked until bubbly.

Ingredients:

• 8 oz bacon, cooked and crumbled
• 1 lb elbow macaroni
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 2 teaspoons mustard powder
• ½ teaspoon cayenne pepper
• 1 teaspoon paprika
• 6 cups whole milk
• 2 teaspoons kosher salt
• ½ teaspoon coarse ground black pepper
• 1 large egg
• 4 oz Monterey Jack cheese, shredded
• 4 oz mozzarella cheese, shredded
• 12 oz sharp cheddar cheese, shredded and divided

Instructions:

1.Preheat the oven to 350°F.
2.Cook the macaroni according to the package directions.
3.Let the pasta sit in the hot cooking water for an additional 10 minutes, then drain and rinse gently.
4.Add the bacon to a large skillet over medium heat and cook for 4–5 minutes, until crisp.
5.Transfer the bacon to a paper towel-lined plate.
6.Reserve about 2 tablespoons of bacon drippings in the skillet and discard the excess.
7.Add the butter to the skillet and melt over medium heat.
8.Whisk in the flour, mustard powder, cayenne pepper, and paprika.
9.Cook for about 15 seconds, stirring constantly.
10.Gradually pour in the milk while whisking continuously until smooth.
11.Add the salt and black pepper and cook for about 5 minutes, stirring often, until the sauce begins to thicken.
12.Remove the pan from the heat.
13.Transfer 1 cup of the milk mixture to a heat-safe bowl and refrigerate for 3–5 minutes to cool slightly.
14.Whisk the egg into the cooled milk mixture until completely combined.
15.Return the saucepan to medium-low heat.
16.Slowly whisk the egg mixture back into the remaining sauce.
17.Add the Monterey Jack, mozzarella, and 1 cup of the sharp cheddar cheese.
18.Stir until the cheeses are melted and the sauce is smooth.
19.Fold in the drained macaroni and half of the crumbled bacon.
20.Transfer everything to a 9×13-inch baking dish.
21.Top with the remaining 2 cups sharp cheddar cheese and remaining bacon.
22.Bake uncovered for 30 minutes, until hot, bubbly, and melted on top.
23.Remove from the oven and let rest for about 5 minutes before serving.

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Rest Time: 5 minutes
Total Time: 1 hour 5 minutes–1 hour 10 minutes
Servings: 12
Calories: ~590 kcal per serving

09/18/2026

Homemade Baked Beans 🫘🥓🍁✨

Sweet, smoky, and perfect for cookouts.

Ingredients:

• ½ lb bacon
• 1 medium onion, finely chopped
• 3 cans (16 oz each) pork and beans, undrained
• 3 tablespoons yellow or Dijon mustard
• ¾ cup maple syrup
• ⅔ cup ketchup
• ⅓ cup molasses
• ¼ cup brown sugar
• Salt, to taste
• Ground black pepper, to taste

Instructions:

1.Preheat the oven to 350°F.
2.Add the bacon to a large skillet and cook over medium heat until crisp.
3.Transfer the bacon to a paper towel-lined plate and reserve about ¼ cup of the bacon drippings in the skillet.
4.Once cool enough to handle, crumble the bacon and set aside.
5.Add the chopped onion to the bacon drippings and cook over medium heat until soft and translucent.
6.Stir in the pork and beans, mustard, maple syrup, ketchup, molasses, brown sugar, salt, black pepper, and crumbled bacon.
7.Mix until everything is evenly combined and heated through.
8.Transfer the bean mixture to an ungreased 9×13-inch baking dish.
9.Cover tightly with aluminum foil and bake for about 1 hour, until the beans are hot and bubbling.
10.For thicker baked beans, remove the foil and continue baking for another 20–30 minutes, stirring occasionally.
11.Remove from the oven and stir well before serving.
12.Let stand for about 5 minutes, then serve warm.

Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes–1 hour 40 minutes
Rest Time: 5 minutes
Total Time: 1 hour 25 minutes–1 hour 55 minutes
Servings: 10
Calories: ~390 kcal per serving

09/18/2026

Chicken Alfredo Casserole 🍗🍝🧀✨

Creamy, cheesy, and packed with comforting flavor.

Ingredients:

For the chicken:

• 2 chicken breasts
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• ½ teaspoon ground black pepper
• 1 teaspoon dried oregano
• 3 tablespoons olive oil

For the pasta:

• 3 cups penne pasta, cooked al dente

For the Alfredo sauce:

• 1 tablespoon olive oil
• 3 tablespoons butter
• 5 garlic cloves, minced
• ¼ cup all-purpose flour
• 1½ cups chicken stock
• 2 cups milk
• 1 cup heavy cream
• 1¼ cups shredded Parmesan cheese
• ¼ cup grated Parmesan cheese
• ¾ teaspoon kosher salt
• Ground black pepper, to taste
• 1 teaspoon chopped fresh or dried parsley
• 1½ cups shredded mozzarella cheese
• Additional Parmesan cheese, optional for topping

Instructions:

1.Preheat the oven to 350°F.
2.Season both sides of the chicken breasts with salt, garlic powder, black pepper, and oregano.
3.Heat 3 tablespoons olive oil in a large skillet over medium heat.
4.Add the chicken and cook until golden and the thickest part reaches an internal temperature of 165°F.
5.Transfer the chicken to a plate, then cut or shred it into bite-size pieces.
6.While the chicken cooks, heat 1 tablespoon olive oil and the butter in a medium saucepan over medium heat.
7.Add the minced garlic and cook for about 30 seconds, stirring constantly.
8.Sprinkle in the flour and whisk until a smooth roux forms.
9.Gradually pour in the chicken stock while whisking continuously to prevent lumps.
10.Stir in the milk and heavy cream.
11.Bring the mixture to a gentle simmer, stirring frequently, until it begins to thicken.
12.Add the shredded Parmesan, grated Parmesan, parsley, salt, and black pepper.
13.Stir until the cheeses are melted and the sauce is smooth and creamy, then remove from the heat.
14.Add the cooked penne and chicken to a 9×13-inch baking dish.
15.Pour the Alfredo sauce over the pasta and chicken and stir gently until everything is evenly coated.
16.Sprinkle the mozzarella cheese over the top and add extra Parmesan if desired.
17.Cover the baking dish with foil and bake for 20 minutes.
18.Remove the foil and bake for another 5 minutes, until the cheese is melted and bubbling.
19.Remove from the oven and let rest for about 5 minutes.
20.Garnish with additional parsley if desired and serve warm.

Prep Time: 25 minutes
Bake Time: 25 minutes
Rest Time: 5 minutes
Total Time: 55 minutes
Servings: 6
Calories: ~780 kcal per serving

09/17/2026

Crockpot Tortellini Soup 🍲🧀🌿✨

Creamy, hearty, and packed with Italian flavor.

Ingredients:

• 1 lb ground Italian sausage, mild or spicy
• 1 jar (24 oz) marinara sauce
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon Italian seasoning
• ½ teaspoon salt, plus more to taste
• ½ teaspoon ground black pepper
• 6 cups low-sodium chicken or vegetable broth
• 1 block (8 oz) cream cheese, cut into pieces
• 1 package (18 oz) refrigerated cheese tortellini
• 3 cups packed fresh spinach

Optional garnish:

• Fresh basil leaves
• Grated Parmesan cheese

Instructions:

1.Add the Italian sausage to a medium skillet over medium heat.
2.Cook, breaking it into crumbles, until browned and fully cooked to an internal temperature of 160°F.
3.Drain off the excess grease and transfer the sausage to the slow cooker.
4.Add the marinara sauce, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
5.Pour in the broth and stir until everything is combined.
6.Scatter the cream cheese pieces over the top.
7.Cover and cook on HIGH for 4 hours or LOW for 7 hours.
8.Stir well until the softened cream cheese blends smoothly into the broth.
9.Add the refrigerated tortellini and stir gently.
10.Cover and cook on HIGH for 30 minutes.
11.Stir in the spinach and continue cooking for another 15–20 minutes, until the spinach is wilted and the tortellini is tender.
12.Taste and adjust the salt and black pepper if needed.
13.Ladle into bowls and garnish with fresh basil and Parmesan cheese if desired.
14.Serve warm.

Prep Time: 10 minutes
Slow Cook Time: 4 hours 45 minutes–7 hours 50 minutes
Total Time: 4 hours 55 minutes–8 hours
Servings: 2
Calories: ~1,600 kcal per serving

09/17/2026

Chicken Bacon Ranch Potato Casserole 🍗🥔🥓🧀✨

Cheesy, hearty, and loaded with ranch flavor.

Ingredients:

• 4–5 small potatoes, cut into chunks
• 2 lb chicken breast, cut into bite-size pieces
• 6–8 slices cooked bacon, chopped
• Fresh chives, chopped, to taste
• ⅓ cup olive oil
• 1 tablespoon ranch seasoning
• Salt, to taste
• Ground black pepper, to taste
• 1½ cups shredded cheese

Instructions:

1.Preheat the oven to 475°F.
2.Wash the potatoes and cut them into evenly sized chunks.
3.In a large bowl, combine the olive oil, ranch seasoning, salt, black pepper, and chopped chives.
4.Add the potatoes and toss until evenly coated.
5.Transfer the potatoes to a baking dish, leaving the excess seasoned oil in the bowl.
6.Bake for 45 minutes, stirring every 15 minutes so the potatoes brown evenly.
7.While the potatoes bake, add the chicken pieces to the remaining ranch oil mixture.
8.Toss well and let the chicken marinate while the potatoes finish cooking.
9.Remove the potatoes from the oven and stir them once more.
10.Spread the marinated chicken evenly over the potatoes.
11.Sprinkle the chopped bacon over the chicken, then top with the shredded cheese.
12.Return the casserole to the oven and bake for 15–20 minutes, until the chicken reaches an internal temperature of 165°F and the cheese is melted.
13.Remove from the oven and let rest for at least 5 minutes before serving.
14.Garnish with additional chopped chives if desired.

Prep Time: 15 minutes
Bake Time: 60–65 minutes
Rest Time: 5 minutes
Total Time: 1 hour 20 minutes–1 hour 25 minutes
Servings: 6–8
Calories: ~610 kcal per serving, based on 8 servings

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