Beth Pierce, Author at Small Town Woman

Loaded Cauliflower Casserole

February 17, 2019 by Beth Pierce 8 Comments

Loaded Cauliflower Casserole is steamed cauliflower combined with cream cheese, sour cream, sharp cheddar, Monterey Jack, bacon and chives. Cauliflower has never tasted this good!

This Loaded Cauliflower Casserole is simply AMAZING. Trying to find new ideas for the same old veggies that everyone in the family loves can be hard work. This my friends is a real winner. If you have not tried any of my recipes in a while you really must try this one! Even my picky son loves this one. Forget the loaded potato casserole and make this lower carb better tasting version with cauliflower.

Can you use frozen cauliflower in Loaded Cauliflower Casserole?

Yes just follow the instructions for steaming the cauliflower and drain well. Then proceed with the recipe the same as using fresh cauliflower. Generally speaking frozen cauliflower is more economical.

Can you prepare Loaded Cauliflower Casserole in advance?

In a hurry? You can steam the cauliflower ahead of time. As a matter of fact you can prepare the whole dish in advance. Simply cover with plastic wrap and store in the refrigerator. Bring it out of the refrigerator and set it on the counter for about thirty minutes to warm up a bit. Then pop it in the oven twenty-five minutes before serving.

How do you make Loaded Cauliflower Casserole?

Start by steaming your cauliflower until fork tender. Then drain well because you don’t want any added moisture in this dish. In a large bowl mix together the cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder and onion powder until smooth and creamy. Slowly and gently stir in the steamed cauliflower, bacon and chives.

Spoon into a casserole dish and top with a little more bacon. Bake until the cheese is melted and gooey. Garnish with chives and serve hot.

Helpful hints on making this Loaded Cauliflower Casserole the best that it can be.

The cauliflower should be steamed until it is fork tender.
I recommend the full fat sour cream, cream cheese and cheese for this recipe. It just tastes better with it.
Fresh chives really make this casserole pop! They are worth the added expense and trouble.
Season to taste with salt and pepper. I love lots of pepper on this dish.
This Loaded Cauliflower Casserole can serve as a full meal. It really is very filling.

Are you always on the search for new and original tasting veggies? No worries I will try to keep you covered on that front. Here are some of my favorites! Some are mine and some are from some of my favorite bloggers!!

Put this delicious casserole on your rotation for the week. You and yours are going to love it. Enjoy my food loving friends. This one is scrumptious!

This recipe was originally published June 5, 2018 and was republished February 17, 2019 with new content.

Loaded Cauliflower Casserole

★★★★★

5 from 3 reviews

Ingredients

2 lbs cauliflower florets cut in bite size pieces
1 box (8 ounces) cream cheese softened
1/2 cup sour cream
1 1/2 cups sharp cheddar finely shredded
1 1/2 cups Monterey Jack cheese finely shredded
1 teaspoon garlic powder
1/2 teaspoon onion powder
6 slices crispy cooked bacon coarsely chopped
1/4 cup chopped fresh chives (reserve one tablespoon for the top)
Salt and Pepper to taste

Instructions

Steam cauliflower until fork tender; approximately 10 minutes. Drain well in colander.
Preheat oven to 425 degrees. Grease 9 x 13 inch baking dish.
In a large bowl combine cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder and onion powder. Mix until creamy and smooth. Gently stir in cauliflower, 1/2 of the bacon and chives. Season with salt and pepper to taste.
Spoon into casserole dish and top with remaining bacon. Bake uncovered for 20-25 minutes or until the cheese is melted. Top with remaining chives and serve.

Classic Deviled Eggs

February 16, 2019 by Beth Pierce Leave a Comment

Classic Deviled Eggs are the most delicious accompaniment for your Easter meal, brunch, barbecue or potluck. This recipe is a family favorite and it includes helpful hints on getting those hard boiled eggs just perfect for peeling.

I am sure by now that you all know about my obsession with breakfast. I just love eggs. I love them poached, scrambled, sunny side up, over easy, soft boiled and hard boiled. I love quiches, omelettes, frittatas, eggs salads and the list goes on and on. Are you a huge egg fan? These Classic Deviled Eggs are a family favorite. They are more on the savory side and that is the way I prefer them. Boy if you want to find something that people are passionate about talk to them about how they like their deviled eggs.

How to make perfect hard boiled eggs

I have hard boiled lots and lots of eggs over the years There are a few key points in successfully cooking hard boiled eggs.

Choosing the right eggs

You want eggs that are close to expiration. Not expired but close. I went to the store and looked for the carton that was going to expire first. I specifically went to a Mom and Pop grocery store hoping that the turnover was not as high as the chain warehouses and grocery stores. This is by far the most important point when it comes to peeling them successfully.

Cooking the hard boiled eggs

Add the eggs to a large pot without overcrowding. Fill the pot with cold water to an inch over the eggs, Add a couple teaspoons of salt. Bring the eggs to a gentle boil. Put the lid on the pan and remove from the heat. Allow to sit for twelve to fifteen minutes. I use twelve minutes for medium eggs and fifteen minutes for jumbo eggs. Remove the pan from the stove and place under very cold running water. Let the water run for several minutes. The eggs should feel very cold before you shut the water off. Let them sit in the cold water for an additional fifteen to twenty minutes. Store in the refrigerator.

How do you make Classic Deviled Eggs?

Start by peeling your eggs and slicing in half lengthwise. Carefully remove the egg yolks to a bowl and mash the yolks well with a fork. Stir in the mayonnaise, Dijon mustard, rice vinegar, dill and chopped chives. Blend well and either spoon in or pipe into the eggs. Garnish with chopped chives and/or paprika. Refrigerate until ready to serve.

Helpful tips for Classic Deviled Eggs

Purchase eggs that are close to expiration. This tip is more important than all the others combined.
When cooking water should be about one inch over the eggs and the pan should not be crowded
Add a couple of teaspoons of salt to the water in the pan. It increases the temperature of the water for better cooking and helps prevent cracks.
Don’t skip the step on cooling the eggs under cold running water. This helps stop the cooking process and aids in the ease of peeling.
Peeling the eggs under cool running water can also help with the peeling.

Classic Deviled Eggs are the perfect accompaniment for your brunch, barbecue potluck or Easter meal. With my helpful hard boiling egg hints you can have these on the table in no time.

Other egg recipes you will love!

This post was originally published March 15, 2018 and was republished February 16, 2019 with new content.

Classic Deviled Eggs

Classic Deviled Eggs are the most delicious accompaniment for your Easter meal, brunch, barbecue or potluck.

Author: Small Town Woman
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 24 deviled eggs
Category: side
Method: stove top
Cuisine: American

Ingredients

12 hard boiled eggs
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon white or rice vinegar
1 teaspoon chopped fresh dill
3 tablespoons fresh chopped chives
Sprinkle of paprika (optional)

Instructions

Peel eggs and slice in half lengthwise.
Carefully remove yolks to a bowl. Mash well with a fork. Add mayonnaise, Dijon mustard, rice vinegar, dill and 2 tablespoons chopped chives. Stir well to combine.
Pipe or spoon into egg whites. Garnish with remaining chopped chives and/or sprinkled paprika.
Refrigerate until ready to serve.

Keywords: deviled eggs, dill deviled eggs, eggs, Easter deviled eggs

Chicken A La King

February 14, 2019 by Beth Pierce Leave a Comment

Chicken a la King is a delicious combination of chicken, mushrooms, onions, peas, green peppers and pimentos in a rich creamy sauce. Serve it over rice, noodles, toast or pastry puff shells. This delectable recipe comes together quickly using baked rotisserie chicken.

Chicken a la king is a super easy heart warming satisfying meal. It is quick to come together making it a perfect weeknight meal. This recipe calls for already baked rotisserie chicken. You can pick one up any club warehouse and most grocery stores. Leftovers warm up easily right on the stove top.

How do you make Chicken a la King?

Melt several tablespoons of butter over medium high heat in a heavy stockpot or dutch oven. Add mushrooms and cook until golden brown. Then add the onion and green pepper and cook for a couple of minutes or until they start to soften. Turn the heat to medium and sprinkle in the flour while continuing to stir. Blend in the flour gently stirring for one to two minutes. Slowly pour in the chicken broth while stirring to combine. Mix in the milk, salt, pepper, onion powder, and ground mustard. Simmer gently for about ten minutes.

Stir in the peas, pimentos, chicken and cream. Continue simmering until everything is hot. If too thick add one quarter cup of chicken broth at a time to reach desired thickness. Serve over rice, noodles, toast, biscuits or pastry puff shells.

What is the best chicken to use for Chicken a la King?

My personal favorite is baked rotisserie chicken which is available almost anywhere these days. You can pick them up at club warehouses, grocery stores, and almost every Walmart. However you can use any baked, poached or roasted chicken. In addition to that you can also use cooked skinless thigh and wing meat. This recipe is made with rotisserie chicken because it is delicious and convenient.

Can you freeze Chicken a la King?

Chicken a la King is best fresh out of the pot but I know that sometimes there is just too much to eat. Once the dish is fully cooled pack in freezer bags removing as much air as possible. Freeze for up to one month.

Helpful hints on making Chicken a la King.

Take the time to brown the mushrooms. They taste better that way and the dish is more visually appealing.
Don’t get too hung up in the blending of the flour with the mushrooms, onions and peppers. It will all work out when you add the broth and milk.
Drain the pimentos well because you don’t want the juice that they are packed in flavoring or coloring your dish.
Frozen peas are best in this dish. They retain their color, shape and flavor during the simmering process much better than canned or fresh.
For a lower fat version cut the butter and cream in half. It will still be delicious just not as rich.

This truly delectable Chicken a la King is the ultimate in comfort food and a family favorite. So if you love delicious easy chicken recipes all made in the same pot than you must give this one a whirl.

Other chicken recipes you will love!

This post was originally published August 1, 2015 and was republished February 14, 2019 with new content.

Chicken A La King

Author: Small Town Woman
Prep Time: 15
Cook Time: 30
Total Time: 45 minutes
Yield: 6 servings
Category: main meal
Method: stove top
Cuisine: American

Ingredients

1/2 cup butter
8 ounces button mushrooms sliced
1 green pepper chopped
1 small onion chopped
1/2 cup flour
1 1/2 cups low sodium chicken broth
1 cup milk
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon dry ground mustard
3-4 cups chopped rotisserie chicken
1/2 cup heavy cream
1 cup frozen peas
1 jar (8 ounce) pimentos well drained.

Instructions

Melt butter over medium high heat in a heavy stockpot or dutch oven. Add mushrooms and cook until golden brown. Add green pepper and onion; cook for 2-3 minutes or until starting to soften. Turn the heat to medium and sprinkle in the flour while continuing to stir. Continue to stir and cook for 1-2 minutes. Slowly pour in the chicken broth while stirring to combine. Mix in the milk, salt, pepper, onion powder, and ground mustard. Simmer gently for 10 minutes.
Stir in the chicken, cream, peas and pimentos. Simmer for 5 minutes. Serve over rice, noodles, toast, biscuits or pastry puff shells.

Notes

If too thick add one quarter cup of chicken broth at a time to reach desired thickness.

Keywords: creamy chicken dish, chicken dish, chicken, a la king

Cheddar Biscuits with Chive Butter

February 11, 2019 by Beth Pierce 1 Comment

These delectable Cheddar Biscuits with Chive Butter are a family favorite. Just as delicious as Red Lobster cheddar bay biscuits without all the expense. Don’t skip the easy chive butter as it really pushes these drop biscuits off the chart.

These Cheddar Drop Biscuits with Chive Butter are so easy you can whip them up real quick for your crew. You can even make the Chive Butter ahead of time so everything is ready to go at your convenience. These Cheddar Drop Biscuits with Chive Butter are so divine I promise you will not be able to eat just one. They are crispy on the outside and super tender and moist on the inside. Now lather on that wonderful chive butter and you have yourself a little piece of heaven.

How do you make Cheddar Biscuits with Chive Butter?

First using a mixer cream butter until light and fluffy. Mix in the chives and spoon into a small serving container. Cover and refrigerate if you will not be serving within a couple of hours.

In a medium bowl mix flour, baking powder, baking soda and salt. Using a pastry knife cut butter into the flour mixture until the butter crumbles. Stir in the scallions, cheddar and Parmesan cheese. Add the buttermilk and stir just until combined. Drop by rounded spoonfuls onto parchment covered baking sheets. Brush the tops with egg wash. Bake until golden brown. Serve warm with the chive butter.

What are chives?

Chives are not to be confused with green onions or scallions which are the same vegetable. Chives on the other hand are an herb. Chives tend to be smaller and more tender, typically used raw, and only the green portion is used. They have a delicate onion flavor with hints of garlic.

Can you substitute dried chives in Cheddar Biscuits?

If at all possible I recommend fresh chives for this recipe. It really does add a lot of flavor and dimension to the butter. However I know that sometimes fresh herbs are not always available. If necessary you can substitute dried chives for the fresh chives in this fabulous recipe.

Helpful tips for making these Cheddar Biscuits with Chive Butter Epic!

Use real butter not margarine or any other substitutes.
If at all possible use fresh chives because they are so flavorful.
Use good quality cheddar and freshly grated Parmesan.
Don’t skip the chive butter because it takes this recipe over the top.
You can make your own buttermilk for this recipe by combing one cup of milk with one tablespoon lemon juice or white vinegar. Let it set for five minutes before using in the recipe.

These Cheddar Biscuits with Chive Butter would be perfect with a bowl of minestrone soup, baked chicken or chili. Scrumptious with sunny side up eggs and fresh smoked bacon. Delectable with beef stroganoff, Swedish meatballs and stew. Put the ingredients on your shopping list today and make your family something wholesome and comforting.

Other bread recipes you will love!

This post was originally published May 17, 2016 and was republished February 11, 2019 with new content.

Cheddar Drop Biscuits with Chive Butter

Prep Time: 15
Cook Time: 20
Total Time: 35 minutes
Yield: 12
Category: bread and rolls
Method: bake
Cuisine: American

Ingredients

1/2 cup unsalted butter softened (1 stick)
1/4 cup fresh chives finely snipped
2 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter softened
1/4 cup chopped scallions
2 cups sharp cheddar shredded
1/2 cup fresh grated Parmesan cheese
1 cup plus 1 tablespoon buttermilk
1 egg white beaten

Instructions

Preheat oven to 450 degrees. Cover baking sheet with parchment paper.
In stand mixture with paddle attachment cream 1/2 cup butter. Add chives and mix until smooth and incorporated. Set aside.
Mix flour, baking powder, baking soda and salt in medium bowl. Cut the 3 tablespoons of butter into the flour mixture with pastry knife until the butter crumbles. Mix the scallions, cheddar and Parmesan into the flour mixture. Pour the buttermilk into the bowl and stir just until combined. Drop by large rounded spoonful’s on to the cookie sheet (approximately 1/4 cup). Brush tops with egg wash. Bake for 13-15 minutes or until golden brown. Serve with chive butter.

Keywords: cheddar bay biscuits, drop biscuits, cheddar bay drop biscuits, cheddar biscuits, biscuits

Bacon Wrapped Jalapeno Poppers

February 10, 2019 by Beth Pierce Leave a Comment

Bacon Wrapped Jalapeno Poppers are the perfect party appetizer or game day food. Prepare to have your tastes buds tantalized. Prep or prepare them in advance to streamline your party plans. Read on to learn how to pick the right peppers and how to moderate the heat in jalapeno peppers.

Do you like to entertain? I just love it! We just adopted a new four legged furry friend so I have not been able to have any shindigs lately. I really miss that aspect of my life. Charlie is a cute little bundle but he has the energy of a freight train. We will get back to entertaining soon. These Bacon Wrapped Jalapeno Poppers are always a hit with family and friends. Usually a double batch is in order since they are one of the first appetizers to disappear.

How do you make Bacon Wrapped Jalapeno Poppers?

First cut the jalapenos in half lengthwise. Using a spoon or melon baller remove the veins and seeds. In other words get the guts right out of there. Place on baking sheet covered with parchment paper or aluminum foil cut side up.

Using a mixer blend the cream cheese, cheddar, monterery jack, onion powder, garlic powder, salt and pepper until smooth and creamy. Spoon into the pepper going a little more than level with the sides. If you stuff it to full it will bake out of the pepper. Wrap the stuffed pepper with one half slice of bacon working it so the seam side of the bacon is on the bottom. Place seam side down on baking sheet.

Bake for fifteen to twenty minutes or until the bacon is browned. Serve warm or at room temperature! They are delicious either way.

How do you pick mild jalapenos for Bacon Wrapped Jalapeno Poppers?

With just a little patience and understanding you can pick jalapenos that are flavorful yet mild. Look for the younger peppers that are smooth and green all over. They should be free of striations. These young peppers are less stressed and milder. The red ones are older and hotter. Stay away from peppers with white lines and flecks as these peppers are older and hotter. Take your time picking the peppers. Also remember to scoop out the veins and seeds. If you like your jalapeno peppers hot leave the seeds and veins in or leave a portion of them.

What bacon is best for Bacon Wrapped Jalapeno Poppers?

Pick a bacon that is not too thick nor too thin. If it is too thick it will be hard to mold around the poppers and will not get as crispy. If it is too thin it might tear or break during the wrapping process. I personally love Coleman naturally uncured hickory smoked bacon but any good quality smoked bacon will work.

Can Bacon Wrapped Jalapeno Poppers be made ahead of time?

These Poppers can be made ahead of time using one of two methods. My preferred method is to stuff them with the cream cheese mixture, wrap with bacon and place on a baking sheet covered with parchment paper or aluminum foil. Cover with plastic wrap and store in the fridge for up to two days. When ready to enjoy simply remove the plastic wrap and bake.

The second method would be to follow the recipe through including baking. Cool them, then store in the fridge in a single layer. Reheat in the microwave for about one minute at 50% power. They are still delicious but the bacon is not as crispy as in the preferred method.

Can Bacon Wrapped Jalapeno Poppers be frozen?

Yes they most certainly can. For best results stuff them with cheese and wrap with bacon. Then line them on cookie sheets covered with wax pepper. Make sure they are not touching or they will all freeze together. Place in in the freezer until frozen. This method is know as flash freezing. Once frozen store in a Ziploc freezer bag with as much air removed as possible. When ready to cook place them on parchment or aluminum covered baking sheets. Let them thaw while the oven preheats. Pop in the oven and cook as the directions read. They may require an additional one to two minutes baking time.

Helpful tips for making Bacon Wrapped Jalapeno Poppers Recipe!

Pick jalapeno peppers without striations or lines in the outer skin. They should be smooth, green and without white lines or flecks.
For mild jalapeno poppers remove the veins and seeds from the peppers.
Don’t be tempted to overfill the peppers. Fill to even with the sides or maybe a pinch over or the cheese may cook out and make a mess.
Wrap the bacon around the pepper so the seam is on the bottom of the pepper. Then place seam side down on parchment or aluminum covered baking sheets.
For added bacon crispiness turn the broiler on the last minute of cooking. Be aware that broilers in most ovens are unpredictable so stay close by and peek a couple of times. If you are not familiar with your broiler or you have an ancient stove it might be best if you skip this step.

Other appetizer recipes you will love!

Bacon Wrapped Jalapeno Poppers

Bacon Wrapped Jalapeno Poppers are the perfect party appetizer or game day food. Prepare to have your tastes buds tantalized.

Author: Small Town Woman
Prep Time: 15
Cook Time: 20
Total Time: 35 minutes
Yield: 24 poppers
Category: appetizers
Method: bake
Cuisine: American

Ingredients

12 jalapeno peppers approximately 3 inches long
8 ounces cream cheese softened
1/2 cup finely shredded cheddar
1/2 cup finely shredded Monterey Jack
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
12 slices bacon cut in half

Instructions

Preheat oven to 400 degrees. Cover baking sheet with parchment paper or aluminum foil.
Cut the jalapenos in half lengthwise. Using a spoon or melon baller remove the veins and seeds. Place on baking sheet cut side up.
Using a mixer blend the cream cheese, cheddar, Monterrey Jack, onion powder, garlic powder, salt and pepper until smooth and creamy. Spoon into the pepper going a little more than level with the sides. Wrap each stuffed pepper with bacon. Wrapping so the bacon seam is on the bottom and place on baking sheet.
Bake for 15 to 20 minutes or until bacon is browned. Serve warm or at room temperature.

Keywords: stuffed jalapenos, jalapeno popper, appetizer, baked stuffed jalapenos, game day food, football food, baked jalapenos

Egg Sandwich

February 7, 2019 by Beth Pierce 8 Comments

This delicious Egg Sandwich is so easy and so scrumptious. You can whip one together in just a few minutes and it tastes like heaven! They be easily modified to suit your taste by swapping cheese or adding ham, Canadian bacon, or cooked sausage patties.

I am a huge breakfast nut. I just love eggs. I love them scrambled, easy over, hard boiled, poached, sunny side up. I love omelettes, quiches, egg salad, deviled eggs, stratas, fritatas and egg sandwiches. This breakfast grilled cheese is so quick and simple. I am sure that even a novice cook can handle this Egg Sandwich recipe. I have seen other recipes for breakfast egg sandwiches but they look a little complicated. I am not saying they aren’t delectable but in the morning every minute counts!

Do you like eggs? Do you like your yolks runny or firmed up? You can adapt this recipe very simply to the way you like your eggs cooked. You could even scramble them or cook them like an omelette.

How do you make an Egg Sandwich?

First assemble the bread, ham and cheese so when you are eggs are ready you can slide them on. Place one slice of white American or cheese of your choice on one slice of the bread. Place one slice of yellow American or cheese of your choice on the opposite slice. Top each side with a thin piece of honey ham.

Cook one egg per sandwich over easy in a little butter or olive oil. You can cook it so the yolk is set or runny. If runny gently put the sandwiches together or the yolk will crack. Put thin pats of butter on the top slice and carefully move it to a hot skillet. Place it in the skillet butter side down. Top the other slice with butter pats. Cook over medium low heat and cover the skillet loosely with aluminum foil. Flip to brown both sides.

Tips on making awesome Egg Sandwiches!

Use good quality bread. It really does make a difference.
Don’t skip the cheese. It brings everything together and makes it so tasty.
Butter makes the bread brown so nicely and adds fabulous flavor. You can use salted or unsalted butter.
If you like your eggs runny don’t push down on the sandwich. It will all come together as everything melts and browns.
Cover the skillet loosely with foil so the cheese melts around the egg and is ready when the bread browns.

Other delicious Egg Sandwich combinations

Bacon and Monterey Jack
Pepperoni and Mozzarella
Brisket and Swiss
Ham and Cheddar
Leftover Meatloaf and Gruyere
Sausage Patties and Gouda

Other breakfast recipes you will love!

Enough said. These sandwiches are a shoe in with your family and perfect for you even on schooldays. They can be prepared in a matter of minutes. You and yours are going to love them!

This post was originally published February 27, 2016 and republished February 7, 2019 with new content.

Easy Breakfast Grilled Cheese

★★★★★

5 from 1 reviews

This delicious Egg Sandwich is so easy and so scrumptious. You can whip one together in just a few minutes and it tastes like heaven!

Author: Small Town Woman
Prep Time: 2
Cook Time: 5
Total Time: 7 minutes
Yield: 1 sandwich
Category: breakfast
Method: stove top
Cuisine: American

Ingredients

White bread
White American cheese slices
Yellow American cheese slices
Sweet Ham deli sliced
Eggs
Butter

Instructions

Place one slice of white American on one side of the bread and place one slice of yellow American on opposite slice. Top each side with a thin piece of honey ham. Have all your bread assembled so as you remove the eggs from the pan you are ready to go.
Cook one egg over easy per sandwich, Remove from the pan without over cooking and gently bring the sides of the sandwich together. DO NOT PRESS DOWN OR YOU WILL BREAK THE YOLK. Heat skillet over medium low heat. Top each sandwich with butter pats. Place butter side down in skillet. Cover loosely with aluminum foil Cook until bread is browned. Add pats of butter to uncooked side. Flip and cook until sandwich is browned and cheese is gooey and melted.

Keywords: breakfast sandwich, breakfast egg sandwich, breakfast grilled cheese, grilled cheese

Easy Taco Pasta Salad

February 7, 2019 by Beth Pierce Leave a Comment

Easy Taco Pasta Salad brings taco seasoned ground beef, pasta, tomatoes, black beans, cheddar and scallions together into a creamy slightly spicy easy to pull together ranch dressing.

No matter how well you plan, life is busy! Absolutely no doubt about it. This Easy Taco Pasta Salad is a complete meal that can be pulled together in less than thirty minutes. It is so delicious and with the use of romaine lettuce leftovers hold up well. It is a complete meal in itself and perfect for those warm summer nights when you don’t want to turn on the oven or venture out to grill something.

What is the best pasta to use for Easy Taco Pasta Salad Recipe?

I think that Radiatore pasta is the best with this dish. It is just the right size and it has lots of nooks and crannies for the dressing. However any small pasta will work as well such as macaroni, rotini, small shells, or bowtie pasta.

How far in advance can you make Easy Taco Pasta Salad?

You can make this pasta salad up to two days in advance but I would not add the romaine until a few hours before. You want your lettuce to be fresh and crisp. Store in an airtight container in the refrigerator. If the pasta salad seems dry add a few tablespoons of ranch, sour cream or salsa.

How do you make Taco Pasta Salad?

It does not get much easier than this. Simply cook your noodles and drain well. Next brown the ground beef and drain any excess grease. Then add the taco seasoning, water and simmer. Remove from the heat and allow to cool to almost room temperature.

In a small bowl whisk together all the dressing ingredients.

Grab a large serving bowl and gently combine the cooled pasta, prepared dressing, seasoned beef, cheddar, tomatoes, scallions, black beans and romaine.

My family loves a good pasta salad! They are great for a late Saturday or Sunday lunch. Do you love pasta salads? Here are some other scrumptious pasta salad recipes. Everyone could use a few more great pasta salads!!

Helpful tips for making Easy Taco Pasta Salad

Cook the pasta slightly al dente. No one wants mushy noodles and pasta salads require stirring so you don’t want those noodles breaking down.
Include lots of good quality fresh ingredients. Look for the best grape tomatoes, sharp cheddar, romaine lettuce etc.
Let the noodles cool before adding the romaine lettuce and other ingredients that like to be cool.
They are now selling ranch dressings in the refrigerator section that have no artificial flavors, preservative or colors and they are delicious!
If your pasta salad seems dryer than you like it add a few tablespoons of extra ranch, sour cream or salsa. Most pasta salad recipes are easily modified with a little of this and a little of that.

Put the ingredients for this amazing Easy Taco Pasta Salad on your shopping list today and prepare you and your loved ones a delectable wholesome summer meal that you can feel good about.

This post was originally published June 11, 2018 and was republished February 7, 2019 with new content.

More pasta salads you will love!

Easy Taco Pasta Salad

Easy Taco Pasta Salad brings taco seasoned ground beef, pasta, tomatoes, black beans, cheddar and scallions into a creamy slightly spicy ranch dressing.

Author: Small Town Woman
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 8
Category: Pasta Salad
Method: Stovetop
Cuisine: Tex Mex

Ingredients

16 ounces Radiatore pasta (please see notes)
1 lb ground beef
3 tablespoons taco seasoning
3/4 cup water
1 cup sharp cheddar cut in very small cubes
1 cup halved grape tomatoes
1/2 cup chopped scallions
1 can (15 ounces) black beans drained and rinsed
1 small head romaine lettuce chopped (about 6 cups)

Dressing

1 1/3 cup ranch dressing
2-3 tablespoons adobo sauce (please see notes)
1/2 cup sour cream
1/4 cup salsa or salsa style tomatoes

Instructions

Cook pasta la dente according to box instructions. Drain well and cool. Stir or flip while cooling so it does not stick too much.
In large skillet over medium heat brown ground beef. Drain any excess fat. Turn heat to low and add taco seasoning and water. Simmer for 7-10 minutes.
In small bowl whisk together ranch dressing, adobo sauce, sour cream and salsa.
Add cooled pasta to large bowl. Add mixed dressing, cheddar, tomatoes, scallions, black beans, romaine and seasoned beef. Stir gently to coat and serve.
Refrigerate any leftovers.

Notes

You can use any small pasta for this dish like small shells, macaroni, rotini or bowtie pasta.
Adobo sauce can be made homemade or purchased in the Mexican section of your grocery store. You can also but a can of chipotle peppers packed in adobo sauce and use the pepper for other recipes. Canned chili peppers that have been continuously refrigerated will keep for about 1 to 2 months.

Keywords: BLACK BEANS, CHEDDAR CHEESE, CHIPOTLE RANCH, CHIPOTLE SALSA RANCH, DINNER, GRAPE TOMATOES, GROUND BEEF RECIPE, PASTA SALAD, SALAD, SALSA, SOUR CREAM, SUMMER MEAL, SUMMER PASTA SALAD, TACO, TACO MEAT, TACO PASTA, TEX MEX

Sweet Bacon Wrapped Chicken Bites

February 6, 2019 by Beth Pierce Leave a Comment

Sweet Bacon Wrapped Chicken Bites are super easy, quick to make and family friendly making for the perfect weeknight meal or party appetizer. Pair with a small salad or bowl of vegetable soup for a complete meal.

Oh my gosh it has turned so cold here. This morning when hubby and I took a walk it was about five degrees. It was so cold that we had to take the dog back home after about fifteen minutes. Her paws were just too cold. Hubby ended up carrying her back home. Now for all you crazy dog lovers we tried to leave her back at the house but Marshmallow would have no part of it. Beagles always want to be with their people. My son let her out because she was scratching at the door. Being so cold it seemed like a good day to stay in and cook. These Sweet Bacon Wrapped Chicken Bites turned out amazing! The whole family liked them so much that Marshmallow was not able to partake of any.

These Sweet Bacon Wrapped Chicken Bites are small pieces of chicken rolled in bacon and basted with a sweet and spicy glaze. They are quick to come together and the glaze can be prepared ahead of time. You can simmer the glaze in a small saucepan or just whisk it all together. The preference is all yours. The chicken stays so juicy wrapped in bacon and the sauce is lip smacking good. Just place seam side down on the baking sheet to avoid using toothpicks.

How do you make Sweet Bacon Wrapped Chicken Bites?

First start by making the sauce. In a small saucepan stir together soy sauce, water, brown sugar, sriracha, Worcestershire sauce, ginger, ketchup and garlic. Simmer for a little bit while you prepare the chicken. Set a small amount of sauce off to the side for dipping.

Then cut the chicken into small tender size pieces. Wrap each piece with a small slice of bacon and place seam side down on baking sheets covered with aluminum foil and sprayed with nonstick cooking spray. Bake until the chicken is cooked through and the bacon is browned and crispy. Baste with the sauce about every ten minutes. For added crispiness turn on the broiler for the last one to two minutes of cooking. Serve warm with the extra sauce.

Can you prepare Sweet Bacon Wrapped Chicken Bites in advance?

Yes you most certainly can. You can do it one of two ways. My preferred way is to prepare everything up to the part of baking. Prepare the sauce and store covered in the refrigerator. Wrap the chicken in bacon and place on cookie sheets covered with wrap and store in the refrigerator. Then simply bake them once you are ready.

The second way would be to fully prepare them and then reheat in the microwave. They are still delicious but the bacon is not quite as crispy.

What is the best bacon to use for Sweet Bacon Wrapped Chicken Bites?

I personally love Coleman naturally uncured hickory smoked bacon but any good quality smoked bacon will work. Pick a bacon that is not too thin nor too thick. If it is too thin it might tear or break during the wrapping process. If it is too thick it will be hard to mold around the chicken and will not get as crispy.

Can you make this recipe using full size chicken breasts?

This recipe can easily be modified for full size chicken breasts. Just wrap two full pieces of bacon around each breast. Place seam side down on the baking sheet. Bake for about thirty minutes or until chicken is cooked through and the bacon is crispy. Baste the chicken around every ten minutes or so. If cooking more than two chicken breasts you will want to increase the amount of sauce you are preparing. The sauce can easily be doubled. You could easily do this with chicken thighs and even cheese stuffed chicken breasts.

So if you like chicken and bacon coated in a sweet and slightly spicy sauce then these Sweet Bacon Wrapped Chicken Bites are for you! Whip up a batch for you and your loved ones today. They will be singing your praises.

Other appetizers you will love!

This post was originally published December 28, 2017 and was republished February 6, 2019 with new content.

Sweet Bacon Wrapped Chicken Bites

Sweet Bacon Wrapped Chicken Bites are super easy, quick to make and family friendly making for the perfect weeknight meal or party appetizer.

Author: Small Town Woman
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Category: appetizer
Method: stove top and bake
Cuisine: American

Ingredients

1/4 cup low sodium soy sauce
1/4 cup water
2 tablespoons brown sugar
1-2 teaspoons sriracha (see notes below)
2 tablespoons Worcestershire sauce
1 tablespoon fresh ginger
2/3 cup ketchup
3 cloves garlic finely minced
2 large chicken breasts (approximately 1 1/2 lbs)
1 lb bacon cut into 1/3’s

Instructions

In small saucepan combine soy sauce, water, brown sugar, sriracha, Worcestershire sauce, ginger, ketchup and garlic. Simmer while you prepare the chicken. Set a small amount of sauce off to the side for dipping.
Preheat oven to 375 degrees. Cover two large cookie sheets with aluminum foil and spray the aluminum foil lightly with nonstick cooking spray.
Cut chicken into bite size pieces. I like to cut mine into almost mini tender shape. Wrap one slice of bacon around each tender and place seam side down on the cookie sheet. Continue wrapping until all the chicken is wrapped in bacon.
Bake 20-25 minutes basting every 7-8 minutes with the sauce. Turn broiler on the last 1-2 minutes of cooking. Stay close by when the broiler is on. They cook quickly and are very unpredictable. Rotate the baking sheets in the oven so each one has a chance under the broiler.
Serve with the extra dipping sauce.

Notes

Sriracha is hot chili sauce found in the Asian food section of your grocery store. You should add a little at a time till you get it to your taste. I have readers that will add 1/2 teaspoon and think it is hot and I have some that will add 4 teaspoons and think nothing of it. Everyone has different heat tolerances.
I use ginger paste in place of the ginger. It is less expensive and its shelf life is a little longer.

Keywords: bacon wrapped chicken, chicken appetizer, bacon chicken appetizer, game day food

Creamy Ham and Potato Soup

February 6, 2019 by Beth Pierce 3 Comments

This Creamy Ham and Potato Soup comes together in about thirty minutes making it the ideal wholesome weeknight meal. It is chock full of ham, potatoes, onions, carrots and celery in a creamy lightly seasoned broth.

Anytime of the year is perfect for a good warm bowl of soup. Whether it is 110 degrees or 10 degrees soup is always welcome in our house. We love it! This Creamy Potato Ham Soup is a delectable combination of sweet ham and creamy potato goodness!! This superb soup recipe takes no time at all to make. Your family will be filled with healthy good for you creamy wholesome soup.

This beautiful bowl of soups starts with skillet sauteed onions, celery, carrots, potatoes and ham and takes it to new heights of delicious goodness. Butter, flour and milk are added to create a creamy broth that makes this soup the perfect comfort food. Have I told you that I LOVE this recipe!

What ham is best for Ham and Potato Soup?

I personally like good quality sweet smoked deli ham that I can crisp the edges on. However any sweet smoked ham that can be diced into small bites works well. Leftover Christmas ham and Easter ham are perfect. You can also use a smoked ham steak. They are vacuum sealed and sold in the refrigerated meat section of your local grocery store.

How do you make Creamy Ham and Potato Soup?

First heat olive oil over medium heat in heavy stockpot or dutch oven. Add the onion, celery, carrots, potatoes and ham. Be patient and cook until the onions and ham start to crisp on the edges. Reduce the heat to low. Stir in the garlic, onion powder and parsley. Cook for just under one minute. Garlic cooks fast so don’t cook it too long or it will become burnt and bitter.

In skillet over low heat melt butter and whisk in flour. Whisk over low heat for 3-4 minutes. Slowly whisk in milk working to make it creamy and to get out any lumps. When thoroughly mixed and thickened slowly stir into soup. Simmer for at least five minutes or until thoroughly warmed. Salt and pepper to taste.

What potatoes are best for Ham and Potato Soup Recipe?

Red Potatoes and Yukon Gold Potatoes hold their shape best in soup. I have also used white potatoes and fingerling potatoes. Do not use Russet Potatoes as they will breakdown and make a mushy mess.

So if you are expecting twelve inches of snow or if fall is just beginning to show its lovely face or maybe its 95 degrees and there is no way you are turning on the stove than this delectable creamy soup is just what you need. Put the ingredients on your shopping list today and make your family a wholesome treat today.

Other soups you will love!

This post was originally published August 22, 2016 and was republished February 6, 2019 with new content.

Creamy Potato & Ham Soup

Author: Small Town Woman
Prep Time: 5
Cook Time: 25
Total Time: 30 minutes
Yield: 4 bowls
Category: soup
Method: stovetop
Cuisine: American

Ingredients

2 tablespoons olive oil
1 medium onion chopped
2 stalks celery chopped
1 carrot sliced in thin rounds
3 cups red potatoes chopped in large bite size pieces (jackets on)
1/2 lb sweet deli ham cut in strips (see notes)
2 cloves garlic minced
1/2 teaspoon onion powder
2 teaspoons dried parsley
3 cups low sodium chicken broth
3 tablespoons butter
3 tablespoons flour
1 cup milk
Salt and pepper

Instructions

In large stockpot heat oil over medium heat. Add onion, celery, carrot, red potatoes and deli ham. Cook until the onions and ham start to crisp on the edges; approximately 5-7 minutes. Add the garlic, onion powder and parsley; cook for 1 minute. Stir in the low sodium chicken broth. Simmer until the potatoes are tender; approximately 15 minutes.
In skillet melt butter and whisk in flour. Whisk over low heat for 3-4 minutes. Slowly whisk in milk working to make it creamy and to get out any lumps. When thoroughly mixed and thickened slowly whisk or stir into soup. Simmer until warmed. Salt and pepper to taste.

Notes

This is a chunky soup. If you like it a little thinner than add more chicken broth.
You can use any kind of good quality smoked ham cut into small bite size pieces or cubes.

Keywords: creamy soup, creamy ham soup, cream potato soup, soup, thirty minute soup

Tomato Bisque

February 4, 2019 by Beth Pierce Leave a Comment

Tomato Bisque is a one pot delicious creamy tomato soup made in less than one hour. It is perfect served with Caprese Grilled Cheese or Italian Chopped Salad with Fresh Italian Dressing. It is kid friendly and leftover soup heats up well in the microwave or on the stove top.

If your family is anything like mine than soup is a welcome meal. This amazing soup comes together quickly and can even be made from fresh garden tomatoes although in this neck of the woods that is not always possible. This is one of my favorite soups. Of course I absolutely love tomatoes!

How do you make Tomato Bisque?

Heat one tablespoon of vegetable oil in heavy stockpot or dutch oven over medium heat. Add onions and celery and cook until the onions start to soften. Reduce heat to low and stir in garlic, onion powder, paprika and ground cayenne pepper. Pour in low sodium chicken broth, and crushed tomatoes. Simmer for about forty five minutes or until vegetables are super tender.

Using immersion blender mix the ingredients until smooth and creamy. Stir in the cream and salt and pepper to taste. Simmer for about ten minutes. Swirl a tablespoon of cream on to the top of each bowl and swirl with a toothpick. Top with basil ribbons and serve immediately.

What do you serve with Tomato Bisque Soup?

Oh my heavens the possibilities are endless but here are a few of my favorites!

Mozzarella grilled cheese or any grilled cheese for that matter
Simple tossed salad with a light vinaigrette
Lemon pepper baked chicken
Cheese and mushroom quesadilla
Grilled burger topped with mozzarella or swiss
BLT sandwich
Philly cheesesteak sandwiches

Helpful hints for making Tomato Bisque

When possible use fresh roasted sun kissed tomatoes because they add so much dimension and flavor.
If using canned tomatoes purchase a top quality brand like Cento San Marzano or Muir Glen.
Use low sodium chicken broth as canned tomatoes are high in sodium. You can always add more salt at the end of the recipe.
Simmer until the veggies are really soft. This will make it much easier to blend.
If you do not have an immersion blender you can use a blender just make sure that you remove the center cap on the lid to release any steam.
Don’t skip the drizzled cream at the end. Simply make a circle with the cream and using a toothpick swirl through it making an S or 8 shape.

How do I roast my own tomatoes for Tomato Bisque?

There is nothing better than a scrumptious sun kissed tomato. You can easily adapt this recipe to fresh summer tomatoes. Plum or Roma tomatoes are the best for this Tomato Bisque because they are meatier and have fewer seeds. Slice plum or Roma tomatoes in half. Spread in single layer cut side up on a baking sheet. Drizzle with olive oil and generously salt and pepper. Roast at 400 degrees for 30 minutes; or until soft but still holding their shape. Add the roasted tomatoes and any juice on the baking sheet at the same time in the recipe as you would the crushed tomatoes. They will add great dimension and flavor to the bisque.

This Tomato Bisque is easy, dependable and oh so delicious! Put the ingredients on your shopping list today and make your family a wholesome flavor packed treat.

Other soup recipes you will love!!

Tomato Bisque

Tomato Bisque is a one pot delicious creamy tomato soup made in less than one hour. It is kid friendly and leftovers heat up well.

Author: Small Town Woman
Prep Time: 10
Cook Time: 45
Total Time: 55 minutes
Yield: 6 servings
Category: soup
Method: stove top
Cuisine: American

Ingredients

1 tablespoon vegetable oil
1 medium onion finely chopped
2 stalks celery finely chopped
4 cloves garlic minced
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/8 teaspoon ground cayenne pepper
1 (32 ounce) low sodium chicken broth
1 (28 ounce) can crushed tomatoes
1 tablespoon brown sugar
1 cup heavy cream
salt and pepper to taste
fresh basil ribbons

Instructions

Heat 1 tablespoon of vegetable oil in heavy stockpot or dutch over medium heat. Add onions and celery and cook until the onions start to soften; approximately 5 minutes. Reduce heat to low and stir in garlic, onion powder, paprika and ground cayenne pepper; cook for 1 minute. Pour in low sodium chicken broth, crushed tomatoes and brown sugar. Simmer for 45 minutes or until vegetables are very tender.
Using immersion blender mix the ingredients until smooth and creamy. Stir in 1/2 cup cream until incorporated. Salt and pepper to taste. Simmer for 10 minutes. Pour about 1 1/3 tablespoons of cream in a circle on the top of each bowl and swirl with a toothpick. Top with basil ribbons and serve immediately.

Keywords: bisque, creamy tomato soup, creamy bisque, soup, tomato soup