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Steak Diane

by 2 Comments

Steak Diane is beef tenderloin, mushrooms and shallots in a sauce made with seasoned pan juices, brandy, cream and a touch of mustard.  Skip the expensive restaurants and make this mouthwatering dish right in your own kitchen.

In the infamous words of hubby “Do you have anymore of this steak?”

Steak Diane

Steak Diane is one of my absolute favorite steak recipes. I usually wait for tenderloin to go on sale and it always does eventually.  Then I grab my shrooms, shallots and cream and I am armed and ready to make a mouthwatering quick skillet recipe for my family.  This outstanding steak recipe is made in one pan in about ten to fifteen minutes.

Steak Diane Recipe

What is Steak Diane?

Steak Diane is beef steak (usually tenderloin) cooked in butter and served with a delicious sauce made from the pan juices, brandy,  beef broth, cream, and a touch of mustard and Worcestershire sauce usually accompanied by skillet browned mushrooms, shallots and garlic.  The steak is most commonly flambeed with brandy but with this recipe I just deglaze the pan with the brandy and reduce the brandy before preparing the sauce.

 

What are the best cuts of beef to use for Steak Diane?

By far the best cut of beef to use is tenderloin medallions also know as filet mignon. However you can use flank steak or petite shoulder. Honestly you can use any tender cut of beef that can be cut into 3/4 inch thick slices and seared in butter in a skillet.

Steak Diane Sauce

How do you prepare Steak Diane?

First lightly salt and pepper the beef medallions. Then melt the butter in the skillet over medium heat.  Cook the steak until golden brown on both sides.  Remove the steak to a plate and melt a little more butter and add a little olive oil over medium high heat. Add the mushrooms and cook until golden brown.  Add shallots and cook 1-2 minutes. Reduce the heat to medium low and add the garlic cooking for 30 seconds.

Turn off the heat and add the brandy. Be very careful as the fumes from the brandy can ignite.   Return heat to medium low. Scrape the bottom of the pan to deglaze it and get those tasty brown bits off the bottom of the skillet. Cook the brandy for several minutes to reduce by half.  Whisk in the cream, Worcestershire Sauce and mustard.  Cook for 2-3  minutes whisking frequently. Whisk in the beef broth.  Finally salt and pepper to taste and return the medallions back to the skillet heating for 1-2 minutes.  Garnish with fresh parsley and serve.

What is Steak Diane?

This steak recipe is simply amazing and easily prepared by even the novice chef.  So put this delicious recipe on your to try list and start keeping an eye open for tenderloin to go on sale.

Other Steak Recipes you will love!

This post was originally published September 3, 2018 and was republished October 14, 2019 with new content.

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Steak Diane

Steak Diane Sauce Recipe

Delectably tender steaks cooked in a mouthwatering creamy brandy sauce with mushrooms and shallots. Easy enough for a weeknight meal yet elegant enough for company.

  • Author: Beth Pierce
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Beef
  • Method: Stovetop
  • Cuisine: American
Scale

Ingredients

  • 3 tablespoons butter
  • 1 1/2 lb beef tenderloin medallions about 3/4 inch thick
  • 1 tablespoon olive oil
  • 8 ounces Cremini mushrooms sliced 1/4 inch thick
  • 2/3 cup finely sliced shallots
  • 3 cloves garlic minced
  • 1/3 cup brandy
  • 1/3 cup heavy cream
  • 1 tablespoon Worcestershire Sauce
  • 2 teaspoons Dijon mustard
  • 1/4 low sodium beef broth
  • salt and pepper to taste
  • Fresh chopped Italian parsley

Instructions

  1. Lightly salt and pepper the tenderloins. In skillet over medium heat melt 2 tablespoons of butter. Add steak and brown well on both sides. Remove steak to plate.
  2. Turn heat to medium high and add remaining butter and olive oil to skillet. Add mushrooms and spread them out so that as many as possible are exposed to the heat. Cook until golden brown stirring a couple of times. Add shallots and cook another 2 minutes; stirring a couple of times. Reduce heat to medium low. Add garlic and cook for 30 seconds; stirring continuously.
  3. Turn off the burner and add brandy. Be very careful as alcohol fumes can ignite. Turn the heat on medium low and continue cooking until reduced by half. Whisk in the cream, Worcestershire Sauce and mustard; cooking for 2-3 minutes. Whisk in the beef broth, salt and pepper to taste. Return beef to the pan and heat for 1-2 minutes. Sprinkle with parsley and serve.

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Peanut Butter Blossom Cookies

by 11 Comments

These classic Peanut Butter Blossom Cookies are one of my most popular Christmas cookies ever. These delectable cuties are slightly chewy, packed full of extra peanut butter flavor and topped with a dark chocolate kiss.  These cookies along with my Buttery Pecan Snowball Cookies and Peppermint Chocolate Thumbprint Cookies make such an awesome holiday presentation.

Peanut Butter Blossom Cookies

Have you started planning your Christmas cookie trays?  If not you had better hurry.  Christmas is just a few weeks away.  These scrumptious Peanut Butter Blossom Cookies are a must make for all my cookie loving friends and neighbors.  They are easy, quick to come together and the ultimate loved classic Christmas cookie.

Peanut Butter Blossom Cookie Recipe

How do you make Peanut Butter Blossom Cookies Recipe.

First in a medium bowl combine your flour, baking soda, baking powder and salt.  Then cream your butter, sugars and peanut butter until light and fluffy. Add the egg and the vanilla to the butter mixture and mix just until incorporated.  Slowly add the flour mixture to the butter mixture stirring after each addition.  If using a mixer don’t forget to scrap the beater and the bowl.

Then refrigerate the dough for a couple of hours.  Roll the dough into about three quarter to one inch balls. Roll the balls in granulated sugar and place on cookies sheets lined with silicone mats or parchment paper.  Bake until very lightly browned. When you remove the cookies from the oven top with a chilled kiss. I usually pause for about one minute and then I gently press it into the center of the cookie ever so slightly. Let the cookies fully cool before stacking as the chocolates is soft for a little while.

Classic Peanut Butter Blossom Cookies

Do you have to use dark chocolate kisses on Peanut Butter Blossom Cookies?

No you most certainly do not although they are my favorite. They are absolutely delicious.  The traditional kiss for these cookies has always been the milk chocolate kiss.  Other fun kisses to try would be the hugs, hot cocoa and even the caramel kisses.  Have fun with it! After all it is almost Christmas!

Easy Peanut Butter Blossom Cookies

Why you should always run a cookie practice run.

I always advise people to cook one or two cookies to establish optimum baking time.  There are always slight variations in the size of peoples cookies, oven temperatures and placement in the oven. Running a practice run gives you a chance to get it all correct before loading a whole sheet. In addition to that if the cookie spreads too much on the practice run you have the opportunity to chill the dough a little longer.

Best Peanut Butter Blossom Cookies

Helpful hints to make these Peanut Butter Blossom Cookies epic.

  1. Before you start your cookies place the Hershey Kisses in the freezer. This helps them keep their original shape when placed on top of the hot cookies.
  2. Use creamy peanut butter for these cookies because it works so much better. These are small cookies and chunks of peanuts just won’t work.
  3. Plan ahead as this dough needs to be refrigerated for a couple of hours.
  4. Place the cookie on the sheet about two inches apart.  They don’t rise or spread a whole lot but the hot oven air needs to able to flow between the cookies.
  5. If you have time do a test run with one or two cookies.  It really helps to establish baking time.
  6. Unwrap your chocolate kisses right before your cookies are done.  That way you will be ready to go. I pause for about one minute before I put the chocolates on. I am usually unwrapping the last few kisses.
  7. These cookies must cool completely before being stacked because the chocolate kiss gets quite soft.  It will harden again but it can take several hours.
  8. These cookies can be frozen for four to six weeks. I don’t like to go much further than that because of the chocolate.  Simply double wrap in freezer bags and place in a sturdy container. The dough can be double wrapped and frozen for two months.
  9. Store baked cookies in an airtight container for up to one week.

These delectable Peanut Butter Blossom Cookies are simple to make, picture perfect and loved by generations.  Put the ingredients on your shopping list today and wow your family and friends for the holiday.  Merry Christmas everyone!  I hope you have any absolutely fabulous holiday.

Other delectable cookies you will love!

This post was originally published December 3, 2018 and was republished October 14, 2019 with new content.

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Peanut Butter Blossom Cookies

Hershey Peanut Butter Blossom Cookies

★★★★★

5 from 6 reviews

These easy and quick to make cookies are a Christmas classic.  They are delectable peanut butter cookies topped with a chocolate kiss.  Be sure to read my helpful tips on how to make these Peanut Butter Blossom Cookies epic.

  • Author: Beth Pierce
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 36 1x
  • Category: cookies
  • Method: bake
  • Cuisine: American
Scale

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter softened (1 stick)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2/3 cup creamy peanut butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar
  • 36 chocolate kiss candies

Instructions

  1. Place your wrapped chocolate kisses in the freezer. Preheat oven to 350 degrees. Cover baking sheets with silicone mats or parchment paper.
  2. In a medium bowl combine your flour, baking soda, baking powder and salt.
  3. Cream butter, 1/2 cup sugar, brown sugar and peanut butter until light and fluffy.  Stir in egg and vanilla extract; just until incorporated.  Slowly add the flour mixture to the butter mixture; stirring after each addition.
  4. Cover and refrigerate the dough for 2 hours. Place 1/4 cup sugar in small bowl. Roll the dough into 3/4 to 1 inch balls. Roll the balls in granulated sugar and place on the baking sheet about 2 inches apart. Bake for 8-10 minutes or until very lightly browned. Unwrap the chocolate kisses while the cookies are baking.
  5. Remove cookies from the oven.  After 1 minute place 1 unwrapped chocolate kiss in the center of each cookie pressing down gently and ever so slightly.  Remove cookies to cookie cooling racks and allow to fully cool.  Store in an airtight container for up to a week.

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Easy Hamburger Vegetable Soup

by 17 Comments

Easy Hamburger Vegetable Soup is family friendly, super easy and good anytime of the year. It is the perfect blend of ground beef and garden fresh vegetables. I love to serve this with a warm crusty baguette or Cheddar Drop Biscuits with Chive Butter.

Hamburger Vegetable Soup

Calling all soup lovers.  You can’t ask for much better that this Easy Hamburger Vegetable Soup!!  The taste is superb, preparation is easy and it is so filling that you really don’t need anything else.  This delicious soup brings ground beef, onions. celery, carrots, green beans, tomatoes, corn, potatoes and a perfect blend of spices together in a warm vegetable stock.  It is the perfect comfort meal and is filling enough not to leave you looking for any extras.

I love to cook this delectable soup in my dutch oven but any heavy stockpot will do.  It only takes about one hour to bring this soup to completion and the vegetables can be cut in a sequence that the recipe keeps you moving forward as it cooks.  Are you super fond of soups like we are?

Hamburger Vegetable Soup Recipe

How do you make Hamburger Vegetable Soup?

Start by browning your ground beef in a Dutch oven or heavy stock pot.  When the ground beef is about halfway done browning add the onions, carrots and celery.  Continue cooking until the beef is fully browned and the onions are somewhat translucent and browned on the edges.  Drain any excess grease from the pot.

Now turn the heat to low and add the oregano, basil, garlic powder, onion powder and cook for about one minute.  Then add the vegetable stock, potatoes and green beans and simmer for twenty minutes. Finally add the fire roasted tomatoes and corn. Simmer for about fifteen minutes or until everything is tender.

Vegetable Beef Soup with Hamburger

Helpful tips for making Hamburger Vegetable Soup

  • Dutch ovens are perfect for making soup but if you don’t have one a heavy stockpot will work as well.
  • Lean ground beef works well so you don’t have as much fat to drain off.
  • Use red or yellow potatoes for soup. They will maintain their shape during the cooking process without breaking down.  Do not use Russet Potatoes as they will break down.
  • In a hurry?  No problem use a frozen vegetable mix and save yourself some time.
  • Simmer just until the vegetables are soft.
  • Serve with Easy Sweet Maple Dinner Rolls or French baguettes with soft butter.

Homemade Hamburger Vegetable Soup

We love this simple delectable recipe.  You can easily prepare this for a couple of people or for a whole crowd. Are you always in a hurry cut your onions, celery, carrots and trim your green beans ahead of time.  This scrumptious soup is a family favorite and is perfect for a weeknight meal.  True love is always better shared over a pot of warm soup! Put this easy recipe on your to try list this week.  Your family will be singing your praises.

Other soup recipes you will love!

This post was originally published March 24, 2018 and was republished October 13, 2019 with new content.

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Easy Hamburger Vegetable Soup

Easy Hamburger Vegetable Soup

★★★★★

5 from 5 reviews

A quick and easy family friendly soup made with ground beef, garden vegetables and a perfect blend of Italian seasonings.

  • Author: Beth Pierce
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 6 bowls 1x
  • Category: soup
  • Method: stove top
  • Cuisine: American
Scale

Ingredients

  • 1 1/2 lbs ground beef
  • 1 onion chopped
  • 2 stalks of celery chopped
  • 2 carrots peeled and chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 6 cups low sodium vegetable broth
  • 2 large red potatoes cut in small cubes
  • 2 cups fresh green beans trimmed and cut in one inch pieces
  • 1 can (15.25 ounce) corn drained
  • 1 can (14.5 ounce) fire roasted tomatoes
  • Salt & pepper to taste

Instructions

  1. In dutch oven or large stockpot brown ground beef. When ground beef is halfway done browning add onion, celery and carrots. Continue cooking until beef is fully browned and onions are starting to soften. Drain any excess grease.
  2. Turn heat to low and add oregano, basil, garlic powder and onion powder. Cook for 1 minute stirring continuously. Add vegetable broth, potatoes and green beans. Simmer for 20 minutes. Add corn and fire roasted tomatoes; simmer for 15-20 minutes until potatoes, carrots and green beans are tender. Salt and pepper to taste.

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Lemon Gooey Butter Cookies

by 138 Comments

These easy Lemon Gooey Butter Cookies are seven ingredient cookies that just melt in your mouth.  With the ease of a lemon cake mix these cookies come together quickly and easily.  So if you and yours are lemon lovers than this is a must try.

Gooey Butter Cookies

Have you tried my gooey butter cake?  This is the cookie version with a lemon twist.  It is so difficult to stop eating these!  These Lemon Gooey Butter Cookies are easy, delicious and consistently great.  These cookies are absolutely delicious warm with a hot cup of tea. These are the perfect cookie for that holiday party!  Your company will love them.

How do you make Lemon Gooey Butter Cookies?

First you are going to cream the butter and the cream cheese until it is smooth and cream without any lumps. Turn your mixer to low and add the egg, lemon juice and lemon zest and mix just until combined. Now add the cake mix in three parts mixing just until combined after each part.

Roll the dough into a little over one inch balls and roll through the powdered sugar.  Place on parchment covered  baking sheets or silicone mats. Bake for a little over ten minutes or until lightly browned. Cool for two minutes on the baking and then remove to cookie cooling racks.  When cool enough to handle roll one more time through the powdered sugar.

Ooey Gooey Butter Cookies

These cookies freeze well.  Let them fully cool before freezing and double wrap them in freezer bags and place them in a sturdy freezer container.  When defrosting remove them from all the wrapping and let them defrost uncovered in a single stack on a platter or cutting board.  Once defrosted store in covered airtight containers.

Gooey Butter Cookie Recipe

Helpful tips for making Lemon Gooey Butter Cookies

  • Use fresh lemon juice and lemon zest. It really does make a difference in the taste of the cookies.
  • Soften your butter so it is easier to blend.
  • Blend your butter and cream cheese until is smooth, creamy and free of lumps.
  • For optimum results refrigerate the dough for 2 hours.
  • Always preheat your oven and load the cookies on the middle rack in the center of the oven.
  • For best results bake on parchment paper or silicone mats.
  • Do not over-bake these cookies.  They are done when they are lightly browned.
  • If you have time do a test run with one or two cookies.  It really helps to establish baking time.

Lemon Gooey Butter Cookies

Other cookie recipes you will love!

This post was published November 22, 2014 and was republished October 13, 2019 with new content.

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Lemon Gooey Butter Cookies

★★★★★

5 from 1 reviews

An easy gooey lemon cake box cookie with just seven ingredients.  Make a whole batch of cookies in less than 30 minutes.

  • Author: Beth Pierce
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 24 cookies 1x
  • Category: dessert cookies
  • Method: bake
  • Cuisine: American
Scale

Ingredients

  • 1/2 cup butter softened (1 stick)
  • 8 ounces cream cheese softened
  • 1 egg
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 box lemon cake mix (I use Duncan Hines lemon supreme)
  • 1 cup powdered sugar

Instructions

  1. Cream butter and cream cheese with mixer until smooth and creamy. Add egg, lemon juice and lemon zest; mix until combined on low. Add the lemon cake mix in three parts mixing just until combined after each part.
  2. Refrigerate dough for 2 hours.
  3. Roll into 1 inch balls and roll through the powdered sugar. Place on cookie sheets covered with parchment paper.
  4. Bake 10-12 minutes at 350 degrees. Cool for 2 minutes then remove to cookie cooling racks. When fully cool dust with more powdered sugar.

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Mulligan Stew

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Mulligan stew is a family friendly easy stew made with tender stew meat, potatoes, corn, carrots, peas, green beans and a perfect blend of Italian spices.  This delectable stew is easily made in a Dutch oven but can be adapted for a slow cooker.  With the use of frozen vegetables and precut stew meat prep work on this recipe is a breeze. I love to serve it with Best Cornbread Recipe or Easy Herb Cloverleaf Rolls.

Mulligan Stew

Fall is here and it is time for comfort food recipes like stew, chili and soup.  This Mulligan Stew is perfect for the season bringing warm tender beef together with wholesome vegetables in a savory beef gravy.

How do you make Mulligan Stew?

First add the flour, onion powder, garlic powder and freshly ground black pepper to a large zipper seal bag and shake to combine.  Now add the beef stew meat and shake to coat.  Heat a little vegetable oil in a Dutch oven over medium heat.  Using a pair of tongs remove the beef one piece at a time and add to the pan reserving any flour mixture left in the bag.  Brown the beef on all sides removing to a plate when complete.

Now add a little more vegetable oil to the Dutch oven over medium heat. Add the chopped onion and cook until slightly translucent and lightly browned on the edges.  Sprinkle in remaining flour and cook for about two minutes stirring constantly.  Add the oregano, basil and marjoram and cook for about one half minute stirring continuously.  Now stir in the beef broth and cook for a couple of minutes to smooth and thicken the gravy.  Add the browned beef back to the pan, cover and place in the oven for about one hour.

Then add the potatoes, corn, carrots, peas and green beans.  Now place the pot back in the oven and cook for around 30 minutes or until stew and vegetables are tender.

Mulligan Stew Recipe

 

Tips for making Mulligan Stew

  • Buy good quality beef stew that has been cut from Chuck Roast, Chuck Shoulder, Top Chuck, Bottom Round Roast or Rump Roast.
  • If you do not have a Dutch oven prepare all the steps up to placing in the oven in a large skillet.  Then transfer to a large deep casserole dish for baking.
  • Not every potato is equal.  For stews and soups red potatoes or gold potatoes are best.  They hold their shape and do not break down as easily.  Do not use russet potatoes as they will break down and quickly disappear in the gravy.
  • Other varieties of mixed vegetables will work with this recipe including lima beans, baby peas, brussels sprouts and sweet potatoes.

What is Mulligan Stew

Other stew and soup recipes you will love!

Mulligans Stew

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Mulligan Stew

Mulligan Stew

An easy beef stew made with potatoes, corn, carrots, beans and peas in a savory gravy lightly seasoned with Italian spices.  Delicious served with Easy Herb Cloverleaf Rolls or Best Cornbread Recipe.

  • Author: Beth Pierce
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 4 servings 1x
  • Category: main meal beef
  • Method: Dutch oven
  • Cuisine: American
Scale

Ingredients

  • ⅓ cup all purpose flour 
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon fresh ground pepper
  • 1 lb beef stew meat
  • 2 tablespoons vegetable oil
  • 1 medium onion chopped
  • 2 cups low sodium beef broth
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried marjoram
  • 2 medium gold potatoes cubed
  • 1 bag (19 ounce) frozen mixed vegetables (corn, carrots, peas and green beans)

Instructions

  1. Preheat oven to 350 degrees.
  2. Add flour, onion powder, garlic powder and freshly ground black pepper to a large zipper seal bag and shake to combine. Add beef stew meat and shake to coat.  Heat 1 tablespoon vegetable oil in a Dutch oven over medium heat.  Using tongs remove the beef and add to the pan. Reserve any flour mixture left in the bag.  Brown beef on all sides; removing to  plate when complete.
  3. Add 1 tablespoon vegetable oil to the Dutch oven over medium heat. Add chopped onion and cook 3-4 minutes.   Sprinkle in remaining flour ( 1 1/2 tablespoons) and cook for 2 minutes;  stirring constantly.  Add oregano, basil and marjoram; cook for 30 seconds stirring continuously.  Stir in beef broth; cook for 2 minutes stirring several times.  Add the browned beef back to the pan. Cover and place in the oven for 1 hour.
  4. Add potatoes, corn, carrots, peas and green beans to the pot.  Place  back in the oven and cook for an additional 30 minutes or until stew and vegetables are tender.

Notes

You should end up with about 1 1/2 tablespoons of flour after coating the stew meat.  If not adjust by only taking 1 1/2 tablespoons or adding more flour.

Keywords: stew, mulligan stew, mulligan stew recipe, what is mulligan stew, authentic mulligan stew

 

 

Easy Beef and Broccoli

by 5 Comments

This family friendly Easy Beef and Broccoli is all made in one skillet and is on the table in less than thirty minutes.  Crisp stir fried broccoli is paired with tender cuts of beef in a tasty salty sweet Asian beef sauce.  Be prepared to have your taste buds tantalized.  I like to serve this dish with Sweet Pork Dumplings or Crab Rangoon Egg Rolls.

Beef and Broccoli

Love this super simple Easy Beef and Broccoli Skillet.  Rarely is a recipe so simple and yet so delicious.  You can serve it over rice or any kind of Chinese noodles.  This recipe is full of good wholesome ingredients so you can feel really good about feeding this to your family.

Beef and Broccoli Recipe

How do you make Beef and Broccoli?

First in a medium bowl whisk together the soy sauce, beef broth, brown sugar, rice vinegar, sesame oil and cornstarch. Set that aside while you cook the beef and broccoli. Now heat a little canola oil and sesame oil in a large heavy skillet over medium high heat. Add the beef in a single layer cooking just until browned on both sides.  Work in batches so the meat is in a single layer. Once all the meat is browned move to a plate, cover and keep warm.

Now add a little more canola oil to the same skillet over medium high heat.  Add the broccoli to the pan and cook for less than a minute stirring several times.  Now push the broccoli to the outskirts of the skillet and lower the heat to medium low. Add the garlic and the ginger to the center of the pan and cook for about thirty seconds stirring constantly.

Then grab the sauce that you set aside and whisk it one more time.  Now pour it into the skillet stirring your broccoli into the sauce.  Cover the pan and simmer for just a couple of minutes to thicken the sauce and steam the broccoli. Finally add the beef back to the pan and warm for a minute or two.  Serve over rice or Chinese noodles.

Beef and Broccoli Stir Fry

Tips for making the best Beef and Broccoli

  • Use a good cut of beef like petite shoulder, tenderloin, strip, sirloin or rib-eye.
  • Always slice against the grain not parallel with it.  Cut into bite size slices about 1/4 inch thick.
  • This recipe moves very quickly so have everything you need in close proximity and for goodness sake put the dog outside.
  • When cooking the beef work in small batches browning in a single layer.
  • Garlic and ginger cook very quickly.  30-60 seconds is all they need and stir constantly.
  • If you like your stir fry dishes with a little heat add 1/2 -1 teaspoon sriracha.
  • This recipe makes a lot of sauce so there will plenty for your rice or noodles.
  • Do not over cook your broccoli.  It is best crisp tender,
  • This dish is best served promptly so prepare ahead of time with your rice or noodles.

Beef and Broccoli Sauce

So if you love easy wholesome recipes that taste out of this world good than this is your lucky day!! I hope you love this recipe as much as my hubby and I do.

Easy Beef and Broccoli

Other stir recipes you will love!

This post was originally published October 2, 2016 and was republished October 10, 2019 with new content.

 

 

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Easy Beef and Broccoli Skillet

Chinese Beef and Broccoli

★★★★★

5 from 5 reviews

A delicious and easy one skillet beef and broccoli stir fry recipe made with a delectable sweet and salty six ingredient gravy.

  • Author: Beth Pierce
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: main meal beef
  • Method: stir fry
  • Cuisine: Asian
Scale

Ingredients

  • 1/4 cup low sodium soy sauce
  • 1/2 cup beef broth
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoon canola oil
  • 1 1/2 lbs beef steak cut in bite size slices (about 1/4 inch thick)
  • 1 large broccoli crown cut into bite size pieces (about 4 cups)
  • 2 cloves minced garlic
  • 1 tablespoon fresh ginger

Instructions

  1. In medium bowl combine soy sauce, beef broth, brown sugar, rice vinegar, 1 teaspoon sesame oil and cornstarch.
  2. Heat 1 tablespoon canola oil and 1 teaspoon sesame oil in large heavy skillet over medium/high heat.  Add beef in single layer and cook until browned on both sides; approximately 1-2 minutes each side.  Remove beef to a plate; cover and keep warm.
  3.  Heat 1 tablespoon of oil in same skillet over medium high heat. Add broccoli and cook for 30 seconds; stirring twice. Push the broccoli to the outside of the skillet. Lower the heat to medium low.  Add the garlic and ginger to the center of the pan and cook 30-60 seconds; stirring constantly.
  4. Whisk the sauce mixture that you set aside in step one. Add the soy sauce mixture to the skillet. Stir the broccoli into the sauce.  Cover for 2 minutes; letting the sauce thicken and broccoli steam. Add the beef back to the pan; heating for 1-2 minutes.  Serve over rice or Chinese noodles.

Notes

You need a pretty good cut of beef. I use either petite shoulder, tenderloin, sirloin, tri-tip, ribeye or strip.

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Classic Denver Omelette

by 13 Comments

This Classic Denver Omelette brings it all together with sweet bell peppers, onions, smoked ham and gooey melted cheddar cheese. It is the perfect weekend breakfast and I love to serve it with Homemade Hash Browns or Roasted Rosemary Potatoes.

Denver Omelette Recipe

Denver omelettes are perfect for that weekend breakfast you have been longing for.  Although we often make these delectable treats during the week as well.  Peppers, onions, ham and cheese are simple tastes that meld together perfectly….like Abbott & Costello.   If you are a young-in, I am sure you are shaking your head right now thinking who in the heck is she talking about?

How do you make a Denver Omelette?

Start by chopping your onion, pepper and ham. Then heat a little olive oil in a skillet over medium heat and add the onions and peppers.  Cook until the vegetables start to brown on the edges stirring several times.   Now add the chopped ham and cook for another couple of minutes. Remove the onions, peppers and ham to a plate and cover to keep warm.

Next whisk the eggs, egg whites and water together. Heat one tablespoon of butter in an eight inch non stick skillet over medium low heat. Add half of the egg mixture to the pan swirling to coat. Cover the pan loosely with aluminum foil and cook until the eggs set.  This will take approximately two to three minutes. Sprinkle half of the cheddar cheese over the omelette, turn off burner, cover loosely with the foil again and allow the cheese to melt. Finally add half of the vegetables/ham mixture and fold the omelet closed bringing one side over the other.

Repeat the procedure with the rest of the egg mixture, cheese and veggies creating another omelette.

Whats in a Denver Omelette?

Helpful tips for making an epic Denver Omelette

  • Cut your onions, peppers and ham fairly fine so you get a variety in every bite.
  • Use good quality white cheddar cheese.  It really does make a difference.
  • Don’t overcook the eggs as they should be cooked just until set.  A loose piece of aluminum foil helps them set perfectly.
  • You can use any kind of cheese or variety of cheese that you like that melts well.  Cheddar, provel, provolone and Monterey Jack are just a few of my favorites with this omelette.
  • I find that the freshly shredded cheese tastes far better than the pre-shredded kind. Sure it is a little bit more work but if it tastes better isn’t it worth it?

Denver Omelette Origin

Now doesn’t that look yummy.  Now where in world did the Denver omelette get it’s name and originate from.   Well everyone has lots of different answers and ideas but the one that makes the most sense is that the cowboys would cook these out on the range while rustling cattle and horses. It is also referred to as the “Western Omelette.”  It is a wonderful combination of flavors and quite easy to make in a pinch. So treat yourself and the whole cattle range if you are up to it!

Best Denver Omelette Recipe

Other breakfast recipes you will love!

This post was originally published November 9, 2014 and was republished October 10, 2019 with new content.

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Classic Denver Omelette

Denver Omelette

An easy omelette made with sweet bell peppers, onion, smoked ham and white cheddar cheese.

  • Author: Beth Pierce
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: breakfast
  • Method: stove top
  • Cuisine: American
Scale

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup onion finely chopped
  • 1/2 red pepper finely diced
  • 1/2 green pepper finely diced
  • 5 slices lean ham chopped (about 4 ounces)
  • 4 whole eggs
  • 4 egg whites
  • 2 tablespoons cool water
  • 2 tablespoon butter
  • 1/2 cup shredded white cheddar cheese
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in skillet over medium heat. Add onion and peppers. Cook over medium heat for 4-5 minutes or until vegetables start browning on edges. Add ham and cook for another 1-2 minutes. Remove from heat, cover and keep warm.
  2. Whisk eggs, egg whites and water, 
  3. Heat 1 tablespoon of butter in 8 inch non stick skillet over medium low heat. Add half the egg mixture to pan. Cover the pan and cook until the eggs set approximately 2-3 minutes. Add 1/4 cup cheese, turn off the burner and allow the cheese to melt. Add half the veggies and fold the omelette closed bringing one side over the other.
  4. Repeat procedure with the rest of the egg mixture, cheese and veggies.

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Apple Brown Betty

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This delicious Apple Brown Betty recipe brings crisp sweet apples with a touch of lemon together with a crunchy cinnamon nutmeg topping. For the ultimate in comfort food top with all natural vanilla ice cream or warm caramel sauce.

Apple Brown Betty In my opinion apples just make the world a better place. Gone are the days when your choices were Granny Smith or Red Delicious.  I have not touched a Red Delicious apple since I was a kid.  They are just a little too mealy for me. When I bite down I want to hear a good crisp break. So give me a Honeycrisp, Braeburn, Jazz or Pink Lady and I will love and appreciate every single bite.  If you are an apple lover like myself you have got to try this outstanding Apple Brown Betty.  It is and shall remain one of my very favorite apple recipes.

Apple Brown Betty Recipe

How do you make Apple Brown Betty?

First thing you need to do is peel, core and slice the apples.  But not too thin because you don’t want them to get mushy when you bake them.  After you cut them toss them with a little lemon juice and place them in the bottom of a 9 inch pie plate or 8 or 9 inch casserole dish.

Now in a food processor combine your flour, brown sugar, sugar, ground cinnamon, ground nutmeg, ground cloves and salt.  Pulse a couple of times to combine.  Now drop in the butter one tablespoon at a time pulsing once or twice between each tablespoon. Once the mixture is all combined crumble it over the apples.  Bake for about 40-45 minutes or until very lightly browned.  This recipe is especially delicious served warm with vanilla ice cream.

What is Apple Brown Betty

What are the best apples for Apple Brown Betty?

My go to apples for this recipe are crisp tart apples like Honeycrisp or Granny Smith. Other good choices are Braeburn or Pink Lady (also known as Cripps Pink).  You can also do a mixture of any or all of these for more texture and flavor.  When you cut your apples slice them at least a quarter inch thick to help keep a little bit of firmness through the baking process.  If you really like them crispy cut them into small cubes.

Apple Brown Betty Crisp Recipe

Tips for making the best Apple Brown Betty

  • Pick apples that are ideal for baking like Honeycrisp, Braeburns, Granny Smiths or Pink Lady.
  • Don’t slice your apples too thin because this recipe is best when the apple still have some firmness to them.
  • For ease in cleaning grease your baking dish.
  • Don’t skip the lemon juice.  It helps keep the apples fresh while you are getting the rest of the recipe ready and adds a noticeable delectable zippy flavor to the final outcome.
  • Always preheat your oven and load this dish as close to the center as possible.
  • For best results do not over bake this recipe. The top should be very lightly browned and the apples still slightly crisp.
  • This recipe is best served warm yet still very delicious cold.
  • Please store leftovers in an airtight container in the refrigerator.

Old Fashioned Apple Brown Betty Recipe

Other apple recipes you will love!

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Apple Brown Betty

Simple Apple Brown Betty Recipe

Crisp tender slices of apple are topped with a sweet buttery cinnamon, nutmeg and clove topping and baked to perfection. Absolutely scrumptious served warm and topped with a scoop of natural vanilla ice cream.

  • Author: Beth Pierce
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: dessert
  • Method: bake
  • Cuisine: southern
Scale

Ingredients

  • 5 Honeycrisp Apples peeled cored and sliced (see notes)
  • 1 lemon juiced (about 2 tablespoons)
  • 3/4 cup all purpose flour
  • 2/3 cup brown sugar
  • 1/3 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/2 cup butter cold

Instructions

  1. Preheat oven to 350 degrees.  Spray the bottom of a 9 inch casserole dish with nonstick baking spray.
  2. Toss apples with lemon juice and place in the bottom of a 9 inch casserole dish or 9 inch pie dish.
  3. In a food processor combine your flour, brown sugar, sugar, ground cinnamon, ground nutmeg, ground cloves and salt; pulse several times to combine.  Drop in butter 1 tablespoon at a time pulsing between each tablespoon or until butter is fully incorporated.
  4. Crumble over the apples.  Bake for 40-45 minutes or until very lightly browned. Serve warm.

Notes

Other choice for apples include Braeburn, Granny Smith and Pink Lady.

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Easy Rice Pudding

by 95 Comments

This Rice Pudding is one of our family favorites.  It is rich, lusciously creamy and is so darn easy to prepare.  Whether you enjoy it warm with butter, milk and brown sugar or cold with cinnamon and nutmeg this recipe will quickly become one of your favorites.

Rice Pudding

 

Rice Pudding is one of those dishes that either you love or you hate.  I personally am a huge rice pudding lover.  I would much rather have a big bowl of it than a piece of cake or bowl of ice cream.  If you are in the same boat as me then you really must make this recipe.  You will be absolutely thrilled with the results from this easy recipe.  Preparing it right in your own kitchen gives you peace of mind over the ingredients and a chance to enjoy it both warm and cold.

How do you make Rice Pudding

This easy yet amazingly delicious recipe starts with cooked rice.  The rice is then combined with milk and cooked until thick and creamy.  In the final steps a tempered egg, sugar, butter and vanilla extract are added.  The mixture is cooked just a couple more minutes and then you can add whatever you like or spoon into individual dishes so everyone can adjust their add ins to their liking.  Please be sure to read the helpful hints on tempering eggs.

Rice Pudding Recipe

Delicious add ins for Rice Pudding!

  • cinnamon and/or nutmeg
  • raisins or dried cranberries
  • chocolate chips
  • whipped cream
  • chopped almonds, walnuts or pecans
  • honey or brown sugar
  • butter

How to Make Rice Pudding

How to temper an egg!

You really don’t want to add an egg to a hot mixture without tempering it unless of course you are after that kind of effect like in egg drop soup.  But in this case we want the egg to fully incorporate into the mixture like in a pudding or custard.  In a separate bowl beat your egg. Now simply add 1-2 tablespoons of the hot liquid whisking constantly.  Once whisked in, repeat again thoroughly whisking after each addition. If the bowl is small enough to fit in the palm of your hand you will probably begin to feel it warm.  Once the egg mixture has begun to warm you can slowly whisk it into the warm pot without worrying that you will end up with a scrambled mess.

Rice Pudding with Cooked Rice

Helpful hints on making this Rice Pudding epic!

  • Use medium or short grain white rice.  Do not use long grain rice.
  • Use 2% or whole milk. Skim does not have enough fat.
  • Cook over medium low heat stirring constantly.  You don’t want this to burn to the bottom of the pot.
  • Make sure you temper the egg so that you do not end up with curdled or scrambled eggs.
  • Add the ingredients in the order they are written in the final steps.
  • Store leftovers in the fridge. The Rice Pudding will stay good for several days.
  • If the Rice Pudding becomes too thick for your liking add a couple of tablespoons of milk at a time until desired thickness.

Easy Rice PuddingThis amazing Rice Pudding is so delectable, easy and dependable.  What are you waiting for?  Put the ingredients for this treat on your shopping list today.  Your loved ones will be singing your praises.

Other light dessert recipes you will love!

This post was originally published September 27, 2018 and was republished October 7, 2019 with new content.

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Easy Rice Pudding

Best Rice Pudding

★★★★★

4.9 from 24 reviews

This creamy old fashioned Rice Pudding comes together easily with fresh cooked or leftover rice.  It is so velvety and luscious it will remind you of the pudding your grandmother used to make.

  • Author: Beth Pierce
  • Cook Time: 40
  • Total Time: 40
  • Yield: 6 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
Scale

Ingredients

  • 3/4 cup medium grain white rice
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 egg
  • 1/4 cup sugar
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract

Instructions

  1. In large saucepan bring water to a boil. Add rice and salt; bring back to a boil. Turn to simmer, cover with tight fitting lid, and cook 15-20 minutes or until water is absorbed.
  2. Increase heat to medium low, add milk and cook until thick and creamy stirring constantly; approximately 15-20 minutes.
  3. In small bowl whisk egg. Add 1-2 tablespoons of the hot liquid to the egg; whisking constantly. Once whisked in, repeat again adding 1-2 tablespoons of the hot liquid to the egg; whisking constantly. Repeat if necessary thoroughly whisking after each addition until the egg mixture has warmed.
  4. Slowly whisk the egg mixture and sugar into the rice/milk mixture. Cook for an additional 2-3 minutes. Turn off the heat and stir in butter and vanilla extract.

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Jalapeno Popper Pinwheel Recipe

by 19 Comments

This easy Pinwheel Recipe brings out all the great flavors in jalapeno poppers.  It is an easy delicious game day snack or party appetizer and can easily be modified to your liking!

These are a hot commodity at game day parties, potlucks, and neighborhood socials. 

Pinwheel Recipes

Fall is approaching quickly.  This morning I had to turn the heat on in the car on the way to drop my son off at school.  It was fifty-five degrees so there is no doubt that things are starting to change a bit.  Before you know it the holiday and entertainment season will be upon us.  This easy Pinwheel Recipe makes that neighborhood soiree or game day party an absolute breeze!

How to make easy Jalapeno Popper Pinwheels!

Simply blend your cream cheese, sour cream and sriracha until smooth and creamy.  Stir in minced jalapeno, finely shredded cheddar cheese, minced onion, finely chopped bell pepper and chopped crisp bacon.  Generously spread over cooked soft tortillas.  Roll up tight and either slice for serving or refrigerate for use within a day.

Easy Pinwheel Recipes

Cream cheese is the base for most pinwheels but you can certainly modify the other ingredients to your liking and add them to the cream cheese.

Other ideas for Tortilla Pinwheel Recipes!

  • Chicken Bacon Ranch – minced chicken, crisp finely chopped bacon, a few tablespoons of ranch and chopped scallions.
  • Italian – Genoa salami, finely chopped sun-dried tomatoes, shredded provolone cheese and pepperoni.
  • Taco – cooked taco seasoned beef, shredded cheddar cheese, a few tablespoons of salsa, chopped scallions and chopped olives.
  • Reuben – thin sliced corned beef, well drained sauerkraut, Swiss cheese and a couple of tablespoons of Russian dressing.

The possibilities for different pinwheels is endless.  I bet there is something going through your creative mind right now!!

Cream Cheese Pinwheel Recipes

Helpful hints to make this Pinwheel Recipe epic!

  1. Soften the cream cheese to make it easier to mix and spread.
  2. Chop bacon, jalapenos and vegetables very fine.
  3. Try to choose jalapenos that are mild.  Remove seeds and membranes.  See my section on picking mild jalapenos.
  4. Roll tortillas as tight as you can without squeezing out all the goodies.
  5. Discard end pieces unless you want to save them for a snack for yourself or the kids.
  6. This pinwheel recipe can be prepared ahead of time and wrapped in plastic wrap, refrigerated and cut right before serving.

Tortilla Pinwheel Recipes

How do you choose mild jalapenos for pinwheel recipes?

With just a little patience and understanding you too can pick jalapenos that are flavorful yet mild.  Look for the young peppers that are green and smooth all over with no blemishes or striations.  These young jalapeno peppers are more mild. Stay away from any with white lines, flecks and red ones as these peppers are older and much hotter. Take your time picking the peppers and you will love them.

Other appetizer recipes you will love!

This post was originally published August 24, 2018 and was republished October 6, 2019 with new content.

 

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Jalapeno Popper Pinwheel Recipe

Best Pinwheel Recipe

★★★★★

5 from 15 reviews

Easy to make tortilla pinwheels stuffed with cream cheese blended with jalapeno, cheddar cheese, bacon, onion and bell peppers.  Perfect for all your game-day celebrations or family movie night.

  • Author: Beth Pierce
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
  • Category: Appetizer
  • Cuisine: American
Scale

Ingredients

  • 8 ounces cream cheese softened
  • 1/4 cup sour cream
  • 2–3 teaspoons sriracha (to taste)
  • 1 jalapeno seeded and minced
  • 1/2 red or orange pepper finely chopped
  • 2/3 cup finely shredded cheddar cheese
  • 6 slices crispy cooked bacon finely chopped
  • 3 tablespoon red onion minced
  • 4 (10 inch) tortillas

Instructions

  1. Beat cream cheese, sour cream and sriracha until smooth. Stir in jalapeno, bell pepper, cheese, bacon and onion.
  2. Divide evenly over flour tortillas.
  3. Roll very tightly and slice into 1/2 – 1 inch pieces; discarding ends.

Notes

If preparing ahead of time. Roll them, store in plastic wrap and slice right before serving.

Keywords: appetizer, cream cheese pinwheel recipes, jalapeno popper pinwheels, pinwheels, tortilla pinwheel recipes, easy pinwheel recipes, best pinwheel recipe, Mexican pinwheel recipe, cold pinwheel recipes, pinwheel appetizer recipes

 

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