Beth Pierce, Author at Small Town Woman

Egg Burger with Bacon and Chipotle Mayo

April 18, 2019 by Beth Pierce 2 Comments

This mouthwatering Egg Burger is topped with crisp smoked bacon and creamy chipotle mayo. You can use either ground beef or ground turkey. The ground meat is mixed with minced onion and jalapeno for a full robust flavor. For a full meal serve with Corn Salad with Easy Lime Vinaigrette or Easy Baked Sweet Potato Fries.

You can top this Egg Burger with any of your favorites however we really love topping it with Colby Jack cheese, red onion, tomato and butter lettuce. My husband and I absolutely love this burger. There is just a special place in our heart for unusual burgers and this one fits that bill! This robust flavor packed grilled burger is not for the faint of heart or the tame but if you love big bold taste than this has your name written all over it. This big beautiful beauty is quick to whip up and the chipotle mayo can be prepared ahead of time and stored in the fridge.

How do you make an Egg Burger with Bacon and Chipotle Mayo?

First mix the mayo and the adobo sauce and set aside. Then combine the onion, ground turkey or ground beef, and jalapeno in a small bowl. Mix and shape the ground meat into two hamburger patties. Press thumb into the top of each patty and make a small indentation to keep the burger from swelling too much in the middle. Preheat the grill to medium high (400 degrees) and cook burgers for about five minutes on each side. Place one piece of cheese on each burger in the last minute of cooking. Remove from heat and cover.

Spray a skillet with nonstick cooking spray. Add the two eggs and cook over medium low heat until the whites are firm. Remove from the grill, cover and keep in the pan to stay warm while you assemble the burgers.

Toast the buns lightly and spread with chipotle mayo. Top with bacon, tomato, red onions, lettuce and and of course the fried egg.

Helpful tips for making an Egg Burger

Prepare the bacon and chipotle mayo ahead of time.
Jalapenos are fairly mild if chosen properly. However if you have a sensitive stomach you can eliminate them and the burgers will still be delicious.
If you like a lot of heat add a little more minced jalapeno.
When grilling burgers with ground beef go with ground chuck (80 percent lean) as you need a little fat in the meat to give it more flavor, keep it from getting too dry and keep it from sticking to the grill.
Cook your burgers to your desired doneness. We like ours medium well.
If using ground turkey spritz or brush the burgers with a little oil as turkey has a tendency to stick to the grill.

How do you pick mild jalapenos?

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

Where do I find adobo sauce for the Egg Burger?

Chipotle peppers packed in adobo sauce are in the Mexican food section of your grocery store. They come in a small (7 ounce) can. You only need a little bit of the sauce for this recipe but you can freeze the peppers and the rest of the sauce for future recipes. Freeze flat in a freezer bag. Then you can break off a small piece when you need it. The peppers and the sauce can be used in salad dressings, meat marinades, tacos, nachos, burritos, sauces, dips and soups.

Other egg recipes you will love!

This post was originally published July 26, 2014 and was republished April 18, 2019 with new content.

Egg Burgers with Bacon and Chipotle May

★★★★★

5 from 2 reviews

This mouthwatering good Egg Burger is topped with crisp smoked bacon and creamy chipotle mayo. You can use either ground beef or ground turkey.

Author: Beth Pierce
Prep Time: 5
Cook Time: 15
Total Time: 20 minutes
Yield: 2 burgers 1x
Category: main meal beef
Method: grill and stove top
Cuisine: American

Scale

Ingredients

1/4 cup mayo
2 teaspoons of adobo sauce from can of chipotle peppers in adobo sauce
1/3 lb. ground turkey or beef
1/4 cup onion finely chopped
1/2 tablespoon finely chopped jalapeno
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
2 large eggs
2 slices crispy cooked bacon
2 thin slices tomato
Thin slices of red onion
4 leaves butter lettuce
2 hamburger buns or English muffins
2 slices Colby Jack cheese

Instructions

Mix the mayo and adobe sauce and refrigerate.
Combine the ground beef or turkey, onion, jalapeno, salt and pepper in small bowl. Mix and shape into two hamburger patties. Press thumb into the top of each patty and make small indentation to keep the burger from swelling in the middle. Preheat the grill to medium high and cook burgers for about 5 minutes on each side. Place 1 piece of cheese on each burger in the last minute of cooking. Remove from heat and loosely cover.
Spray skillet with nonstick cooking spray. Add 2 eggs and cook over medium low heat until whites are firm. Remove from heat. Cover and keep in pan to stay warm.
Toast buns. Spread with chipotle mayo. Add one cheeseburger to each bun. Top with bacon, tomato, red onion, lettuce and the sunny side up egg.

Notes

You can find the chipotle peppers in adobo sauce in the Mexican/Hispanic food section of your local grocery store.

Keywords: burger with fried egg, fried egg burger, breakfast burger, bacon burger with fried egg, cheeseburger with fried egg

Strawberry Rhubarb Crumble

April 16, 2019 by Beth Pierce 9 Comments

Strawberry Rhubarb Crumble is the perfect balance between sweet and tart. The sweetness of the strawberries, the tart rhubarb and crunchy crumbled topping make for a match made in heaven. This is one of my all time favorite rhubarb recipes. It is easy, quick to come together and a family favorite.

Summer is here in all it’s glory. It is going in to the nineties all week and nothing speaks summer like a good fruit crumble. This Strawberry Rhubarb Crumble is so delicious your friends and family will rave about this dessert. Somehow this tart sour vegetable and this sweet scrumptious berry pair to make a winning combination. This crumble is scrumptious just by itself or a la mode. There is nothing wrong with a little french vanilla ice cream on top of your crumble. Are you a huge strawberry rhubarb fan? If so you have to put this on your to try list now.

How do you make Strawberry Rhubarb Crumble?

In a large bowl mix together strawberries, rhubarb, a few tablespoons of flour and the sugar. Spoon into a baking dish. In a medium bowl combine brown sugar, the remaining flour, softened butter, rolled oats and the cinnamon. Using a pastry knife or fork cut in the butter until the mixture is crumbly. Stir in the chopped pecans. Sprinkle over the strawberry rhubarb mixture.

Bake until the top is browned and the mixture is bubbly. Serve warm or at room temperature. The crumble is delicious just by itself or with a little french vanilla ice cream. Leftovers should be stored in refrigerator.

Helpful tip for making Strawberry Rhubarb Crumble

Shop around for rhubarb via the telephone unless of course you grow it. Sometimes it is difficult to find.
Do not eat the leaves of the rhubarb. Remove them and discard them. They can be toxic. Learn more at Modern Farmer on 6 Secretly Poisonous Plants.
Add some nuts to the crumble. It makes it even more delicious and really complements the fruit. I personally like pecans but you could add sliced almonds or chopped walnuts. As we say often in this house wear what you dig.
I find that one half cup of sugar is perfect for this recipe bringing out the best in the strawberry rhubarb combination.
This crumble is best baked the same day as it is served so the topping has a little crunch to it. However that has never stopped me from eating it ice cold straight out of refrigerator with a spoon.

Oh my goodness! Doesn’t this Strawberry Rhubarb Crumble look amazing? It is making my mouth water. I could have eaten that whole pan but I think my family would have given me the stink eye. Get on the phone and round up that rhubarb today. You and yours are going to love it! I mean really can’t put your spoon down love it!

Here are more scrumptious summer desserts!

This post was originally published June 8, 2018 and was republished April 16, 2019 with new content.

Strawberry Rhubarb Crumble

★★★★★

5 from 5 reviews

Strawberry Rhubarb Crumble is the perfect balance between sweet and tart. This is one of my all time favorite rhubarb recipes.

Author: Beth Pierce
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 6 1x
Category: Dessert
Method: Baking
Cuisine: American

Scale

Ingredients

4 cups strawberries hulled and quartered
4 cups rhubarb trimmed and chopped into one inch pieces
3 tablespoons all purpose flour
1/2 cup sugar

Crumble Topping

1/2 cup brown sugar
1/2 cup all purpose flour
5 tablespoons butter softened
3/4 cup old fashioned rolled oats
1/8 teaspoon cinnamon
1/2 cup chopped pecan

Instructions

Preheat oven to 375 degrees. Spray 8 x 11 baking dish with nonstick baking spray for easier clean up.
In large bowl mix together strawberries, rhubarb, 3 tablespoons flour and sugar. Spoon in baking dish.
In medium bowl combine brown sugar, 1/2 cup flour, softened butter, rolled oats and cinnamon. Using pastry knife or fork cut in butter until mixture is crumbly. Stir in chopped pecans. Sprinkle over strawberry rhubarb mixture.
Bake for 45 minutes or until top is browned and mixture is bubbly. Allow to cool for 10 minutes before serving.
Leftovers should be stored in refrigerator.

Nutrition

Calories: 232

Keywords: CRUMBLE, CRUMBLE TOPPING, DESSERT, RHUBARB, STRAWBERRY, STRAWBERRY RHUBARB CRUMBLE, STRAWBERRY RHUBARB RECIPES, SUMMER DESSERT RECIPES

Honey Mustard Sauce

April 16, 2019 by Beth Pierce 8 Comments

Creamy Honey Mustard Sauce is one of my favorite dipping sauces and toppings for sandwiches and wraps. You can whip this delectable sauce together in about two minutes. Make a double batch because this sauce is just that good! For extra deliciousness serve with my Beer Battered Fried Cod with Fresh Chips, Crispy Fried Green Beans with Sriracha Mayo or Coconut Chicken

Have you tried Chick-fil-A’s honey mustard sauce? I love it but I think this one is even better and you can fix it in your own kitchen at a fraction of the cost. We absolutely love this Creamy Sweet Honey Mustard Sauce but I am going to warn you about just how delicious it really is. This sauce is so good that you just might risk the chance of being seen licking the bowl. The ways to serve this sauce are endless.

How do you make creamy Honey Mustard Sauce?

It is really just a matter of a couple of minutes and you will have yourself a fabulous sauce for chicken fish, sandwiches and onion rings. Simply grab a small bowl and mix together the mayonnaise, mustard, onion powder, garlic powder and honey. It is really just that simple!

Ways to use this delectable sauce

Dip fresh vegetables in it. Our favorites are carrots, celery, and cucumbers.
Dunk chicken nuggets, chicken strips and fish sticks in it.
Use as a salad dressing on your favorite garden salad or chef salad.
Spread on your favorite turkey, chicken or ham sandwich.
Top your grilled burger, fish, chicken or pork steak with a tablespoon or two.
Dip your onion rings, blooming onions and chicken wings.

Helpful tips on making creamy Honey Mustard

Use Dukes mayonnaise for this recipe. This is not a paid endorsement for them I just really think it is great mayo and it tastes perfect in this recipe.
For a little bit of a different spin on this recipe use half yellow mustard and half Dijon mustard.
If you are watching your sugar cut the honey back to one tablespoon. It will still taste delicious and odds are pretty good that your taste buds are accustom to less sugar.
Make a double batch and use it for sandwiches and wraps.

Recipes for dipping in honey mustard sauce!

Honey Mustard Sauce

★★★★★

5 from 7 reviews

Creamy Honey Mustard Sauce is on my favorite dipping sauces and toppings for sandwiches and wraps. You can whip this delectable sauce together in about two minutes.

Author: Beth Pierce
Prep Time: 2
Total Time: 2
Yield: 6 1x
Category: sauce
Method: whisk
Cuisine: American

Scale

Ingredients

1/2 cup mayonnaise (I really like Dukes)
2 tablespoons yellow mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons honey

Instructions

Mix together the mayonnaise, mustard, onion powder, garlic powder and honey.

Keywords: honey mustard sauce, creamy honey mustard sauce, honey mustard, honey mustard dipping sauce, dipping sauce

Corn Salad with Easy Lime Vinaigrette

April 14, 2019 by Beth Pierce 6 Comments

This delectable corn salad brings it all together with fresh corn, sweet red bell peppers, sun ripened tomatoes, cilantro, minced jalapeno, chopped scallions and feta cheese all in a lightly sweetened lime vinaigrette. It goes beautifully with Grilled Marinated Chicken or Dry Rub Sweet Barbecue Pork Tenderloin.

Do you like corn? We are huge corn lovers! There is nothing better than sweet fresh corn. This super easy corn salad comes together so quickly and tastes so incredibly fresh. If fresh corn is not available you can substitute good quality canned corn.

How do you make Corn Salad with Easy Lime Vinaigrette?

In small bowl whisk together lime juice, honey, ground cayenne pepper, garlic powder, onion powder, salt and pepper. Slowly drizzle in the olive oil while whisking continuously. Set the vinaigrette aside while you work on the salad.

Bring a large pot of water to a boil. Add the sugar and lemon juice and stir to dissolve. Carefully add the corn to the boiling water, cover the pot, turn off the heat and let the corn sit for about ten minutes. Plunge the corn into cold water to stop the cooking process. Once the corn has cooled cut it from the cob.

Grab a large bowl and add the cooked corn, diced red peppers, grape tomato halves, cilantro, green onions, minced jalapenos, feta and red onion. Drizzle with the lime vinaigrette and toss to coat.

Tips for making Corn Salad

If at all possible use fresh corn. Either white, yellow or bi color corn. Simply boil the corn and cut it right off the cob.
Don’t overcook the corn. Corn cooks fairly fast and you want your kernels to have a little bit of sweet crisp corn taste.
If you are a cilantro hater substitute fresh parsley. It is equally delicious!
In a hurry? Make the lime vinaigrette the day before and store in an airtight container in the fridge.
Dice and cut your vegetables small. You want all your vegetable to complement the corn.
Don’t skip the feta cheese. It really pulls the whole salad together and is the icing on the cake.

What is the difference between white and yellow corn?

There is very little nutritional or taste difference between these two corns. Some people swear that white corn is sweeter and just as many people claim that yellow corn is the sweeter one. Yellow corn has a naturally occurring pigment that makes it slightly higher in beta carotene giving it a little more of nutritional edge over white corn. Other than that the difference is in the color of the kernels. White, yellow and bi-color corn are all delicious in this recipe. There is no corn color bias here.

Other corn recipes you will love!

Corn Salad with Easy Lime Vinaigrette

★★★★★

5 from 5 reviews

Author: Beth Pierce
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Yield: 6 1x
Category: side
Method: stove top
Cuisine: American

Scale

Ingredients

Lime Vinaigrette

3 tablespoons fresh lime juice
1/2 tablespoon honey
1/8 teaspoon ground cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 tablespoons olive oil

Corn Salad

5 ears of corn shucked and de-silked
2 tablespoons sugar
1 tablespoon lemon juice
1 red pepper cut in small dice
1 cup grape tomatoes halved
1/4 cup chopped cilantro
1/4 cup chopped green onions
1 jalapeno minced (seeds and veins removed)
1/2 cup feta cheese
1/4 cup thinly sliced red onion

Instructions

In small bowl whisk lime juice, honey, ground cayenne pepper, garlic powder, onion powder, salt and pepper. Slowly drizzle in olive oil; whisking continuously.
Bring a large pot of water to a boil. Add the sugar and lemon juice; stir to dissolve. Carefully add the corn to boiling water, cover pot, turn off heat and let the corn sit for 10 minutes. Plunge cooked corn into ice cold water to stop the cooking process. When corn has cooled cut it from the cob.
Grab a large bowl and add the cooked corn, diced red peppers, grape tomato halves, cilantro, green onions, minced jalapenos, feta and red onion. Drizzle with the lime vinaigrette and toss to coat.

Keywords: corn salad, salad, barbecue sides, recipes using fresh corn

Chicken Caesar Salad

April 12, 2019 by Beth Pierce 7 Comments

Chicken Caesar Salad brings it all together with crisp romaine, tender grilled chicken, lightly seasoned homemade croutons, shaved Parmesan and tangy Caesar Dressing. Better than any restaurant Caesar Salad this recipe will quickly become one of your favorites.

One of hubby’s and my darling daughter’s favorite recipes. It is so much tastier when you mix your own dressing.

Spring is finally here and summer will be here before we know it. Time to bring out the salads and grilled chicken and fish. A little lighter fare is in order and boy is it tasting delicious. This Chicken Caesar Salad will hit the spot just right. You can even prepare the grilled chicken, homemade Caesar dressing and croutons ahead of time. Then you will only need to chop, wash, and toss the salad. This makes supper a breeze.

How do you make Chicken Caesar Salad?

The Salad Croutons

You can use any day old baguette, French bread, Italian bread, Ciabatta bread, country white, whole wheat or even rye bread. I have never met a bread that did not make a great crouton. Cut the bread in bite size chunks and spread over a baking sheet covered with parchment paper. In a small bowl whisk together olive oil, garlic powder, salt and pepper. Now brush the bread chunks with the olive oil mixture. Bake at 375 degrees for 15-20 minutes flipping the croutons halfway through the baking process.

Caesar Salad Dressing

Start by adding the garlic, anchovies, lemon juice, Worcestershire sauce, Dijon Mustard and mayonnaise to a food processor. A mini processor works well and does not leave a lot of clean up. Pulse several times to chop the garlic and break up the anchovies. Now add the grated Parmesan Cheese and pulse a couple more times. Add salt and pepper to taste. Keep in mind that anchovies are quite salty so you may not want any salt at all.

Grilled Caesar Chicken

Using a large Ziploc zipper bag combine the chicken breasts, red wine vinegar, Dijon mustard, olive oil and a couple tablespoons of the Caesar dressing. Set flat in the fridge for about 30-35 minutes flipping halfway through. Preheat the grill to 425-450 degrees. Remove chicken breasts from marinade and place on the grill. Grill for 10-12 minutes flipping halfway through. Chicken is done when the internal temperature reaches 165 degrees. Remove from the grill, cover with aluminum foil and let rest while you finish getting the rest together.

Mixing the Salad

Cut the chicken into bite sized pieces. Toss the chopped romaine lettuce, dressing, croutons and chicken. For added flavor top with fresh shaved Parmesan cheese.

Are anchovies in Caesar Salad Dressing?

Yes there are honest to goodness anchovies in the dressing. They give the dressing part of its unique flavor but because there are so many delectable flavors blended together you will never even know that they are there. So just turn your head and put them in the processor with the other ingredients.

You can find canned anchovies at your grocery store in the same aisle as the canned tuna, sardines and salmon. Most grocery stores have small cans at a reasonable price because they know you want to make a real Caesar salad and you only need a few. Seal any extra anchovies in a airtight container in the fridge for up to two months. This will give you plenty of time to make another Caesar Salad.

Other salads you will love!

Chicken Caesar Salad

★★★★★

5 from 5 reviews

Chicken Caesar Salad brings it all together with crisp romaine, grilled chicken, seasoned homemade croutons, shaved Parmesan and tangy Caesar Dressing.

Author: Beth Pierce
Prep Time: 20
Cook Time: 25
Total Time: 45 minutes
Yield: 4 servings 1x
Category: main meal salad
Method: stove and grill
Cuisine: Italian

Scale

Ingredients

Homemade Croutons

4 cups day old bread cut in bite size cubes
1/4 cup olive oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Caesar Dressing

4 cloves garlic
4 anchovies
Juice from one lemon (about 2 tablespoons)
1 1/2 teaspoon Worcestershire Sauce
1 teaspoon Dijon mustard
3/4 cup mayonnaise
1/2 cup fresh grated Parmesan Cheese

Caesar Chicken

2 large chicken breasts (about 1.25 lbs)
3 tablespoons red wine vinegar
3 tablespoons Dijon Mustard
3 tablespoons olive oil
2 tablespoons of the Caesar dressing

Salad

1 large head Romaine lettuce chopped
1/3 cup shaved Parmesan cheese

Instructions

In small bowl whisk together olive oil, garlic powder, salt and pepper. Place the bread cubes on parchment covered baking sheet. Brush the bread cubes with the olive oil mixture. Bake at 375 degrees for 15-20 minutes or until golden brown and crunchy. Flip the croutons halfway through the baking process.
Add the garlic, anchovies, lemon juice, Worcestershire sauce, Dijon Mustard and mayonnaise to a food processor. Pulse several times to chop the garlic and blend the anchovies. Add Parmesan Cheese and pulse 2 times. Add salt and pepper to taste.
Using a large Ziploc zipper bag combine chicken breasts, red wine vinegar, Dijon mustard, olive oil and 2 tablespoons of the Caesar dressing. Set flat in the fridge for 30-35 minutes flipping halfway through. Preheat the grill to 425-450 degrees. Remove chicken breasts from marinade and place on the grill. Grill for 10-12 minutes flipping halfway through. Chicken is done when the internal temperature reaches 165 degrees. Remove from the grill, cover with aluminum foil and let rest for 10-15 minutes.
Cut chicken into bite size pieces. Toss the romaine lettuce, dressing, croutons and chicken. For added flavor top with fresh shaved Parmesan cheese.

Keywords: Caesar salad, chicken salad, main meal Caesar salad, Caesar salad dressing, Caesar chicken salad, salad

Buttermilk Bacon Pancakes

April 10, 2019 by Beth Pierce 6 Comments

Buttermilk Bacon Pancakes are light fluffy pancakes with crisp edges and bits of hearty smoked bacon in every bite. The cherry whiskey maple syrup pushes it over the top and takes these pancakes to all new heavenly high.

Do you like pancakes? My daughter is a huge pancake fan! She loves them with strawberry, blueberries, bananas, and even eggnog. In fact I don’t think she has ever met a pancake that she did not like. These Buttermilk Bacon Pancakes are a family favorite. If you don’t want to add the whiskey simply add a little bit of cherry juice to your warm maple syrup. By the way, is it whiskey or whisky? Turns out the Irish spell it whiskey and the Scots spell it whisky. My late mother was Irish and I don’t want her paying me any late night visits so I think I will stay with whiskey.

How do you make Buttermilk Bacon Pancakes?

First grab a medium bowl and whisk together the buttermilk, egg and melted butter. Then in a large bowl whisk together flour, sugar, baking powder, baking soda and salt in medium bowl. Add the milk mixture to the flour mixture and stir just until combined. Do not over-mix as it can make the pancakes tough. Fold in the bacon pieces.

Heat the griddle or the skillet to medium heat. Coat with cooking spray. Pour 1/3 cupfuls of the batter onto the skillet and cook until small bubbles appear on the top of the pancake. Flip and cook until browned on the other side. Finally combine the cherry whiskey with the maple syrup and drizzle over the pancakes.

Can you Freeze Buttermilk Bacon Pancakes?

You most certainly can. Simply place the cooked pancakes on a parchment covered baking sheet in a singe layer. Make sure they are not touching so they do not freeze together. Now move the baking sheet to the freezer until they are frozen. This method is called flash freezing. Once frozen transfer the pancakes to a Ziploc freezer bag.

How do you reheat frozen Buttermilk Bacon Pancakes?

To reheat place 2-3 pancakes on a microwave safe plate. Cook in the microwave at 50% for about 45-60 seconds. If still not warm enough flip the stack and heat at 50% power for another 15-20 seconds. Times may very depending on the wattage of your microwave and the size of your pancakes.

Likewise another easy method is to place the desired number of pancakes into a tight foil packet and reheat at 325 degrees for about 7-10 minutes or until soft and warm.

Helpful tips for making Buttermilk Bacon Pancakes

Warm your buttermilk and eggs to room temperature.
If you do not want to spend the extra money for buttermilk simply add two tablespoons white vinegar or lemon juice to regular cows milk and let set for about five minutes. I have been using this method for years and it works well.
Do not over mix the batter as pancakes can become tough if the batter is over mixed.
For added flavor and super crispy edges cook your pancakes in a little bit of the bacon grease.
If you can not find the cherry whiskey or maybe you don’t want a whole bottle of it simply add one to two tablespoons of maraschino cherry juice to your whiskey.
Are you always pushed for time? Make the bacon the night before and store in the refrigerator. I do not suggest making the pancake batter ahead of time.
Make a double batch and freeze them. Please see above for my helpful tips on freezing and reheating pancakes.

There is just something very comforting about buttermilk pancakes. Add bacon and cherry whiskey maple syrup and you have yourself the king of comfort breakfasts! Now can you taste it melting in your mouth? I know you can!!

Other breakfast recipes you will love!

This post was originally published February 1, 2015 and was republished April 10, 2019 with new content.

Buttermilk Bacon Pancakes

★★★★★

5 from 5 reviews

Buttermilk Bacon Pancakes are light fluffy pancakes with crisp edges and bits of hearty smoked bacon in every bite topped with a cherry whiskey maple syrup.

Author: Small Town Woman
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Yield: 12 pancakes 1x
Category: breakfast
Method: stove top
Cuisine: American

Scale

Ingredients

2 cups buttermilk warmed to room temperature
2 large eggs lightly beaten
2 tablespoons butter melted
2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 slices crispy cook bacon chopped
2/3 cup real maple syrup
2 tablespoons cherry whiskey

Instructions

Whisk buttermilk, egg and melted butter together in medium bowl.
Mix flour, sugar, baking powder, baking soda and salt in large bowl.
Add milk mixture to flour mixture and stir just until combined. Do not over-mix. Fold in chopped bacon pieces.
Heat griddle or skillet to medium heat. Coat with cooking spray. Pour 1/3 cupfuls of batter onto skillet and cook until small bubbles appear on the top of the pancake. Flip and cook until browned on the other side.
Combine cherry whiskey with maple syrup and drizzle over pancakes.

Notes

This makes about 12 medium sized pancakes.

Keywords: buttermilk pancakes, pancakes, bacon pancakes, comfort food, breakfast pancakes, buttermilk pancakes with cherry whiskey maple syrup

Pulled Pork Street Tacos

April 9, 2019 by Beth Pierce 7 Comments

Pulled Pork Street Tacos are filled with delicious slow cooked pork seasoned to perfection, black beans, avocado, sweet tomatoes, thin sliced red onion and fresh cilantro. Give yourself a long overdue break and use the delectable tender pork shoulder for multiple recipes throughout the week.

How do you make Pulled Pork Street Tacos?

First combine paprika, brown sugar, cumin, chili powder and ground cayenne pepper in a plastic zipper bag and shake to mix. Spread the rub all over the pork shoulder and let it sit for at least thirty minutes to overnight in the fridge.

Next heat a couple of tablespoons of vegetable or canola oil over medium heat in a dutch oven or cast iron skillet. Now simply brown the pork shoulder on all sides. Once browned place on a plate. Now add another tablespoon of oil to the skillet. Add the onions and cook until translucent and lightly browning on the edges, Reduce the heat and add the minced garlic and cook for an additional one minute. Then add the brandy and reduce by half. This will take just a couple of minutes. Stir in the Worcestershire Sauce, soy sauce, chicken broth and liquid smoke.

Add the pork shoulder back to the pan, cover and place in the oven. Bake at 300 degrees for about 4-5 hours or until fork tender. Allow the roast to rest for about 15 minutes before using two forks to shred it. Finally warm up tortillas and top with a small amount of pulled pork, black beans, sliced avocados, quartered grape tomatoes, red onion and cilantro. If desired top with a small amount of sour cream and salsa.

What is a dutch oven?

A dutch oven is a large heavy pot that works on top of the stove for browning, searing and braising. Then it can be covered and placed into the oven for slow cooking. It is the perfect braising pan. I love my dutch ovens and I use them for soups and even for deep frying when I don’t want to clean the fryer. Because it is so heavy it helps keep the oil at a more steady temperature. They are so easy to use and clean.

Tips and tricks for making Pulled Pork Street Tacos

This recipe is much easier to get on the table if you cook the pork shoulder in advance.
You do not have to brown the pork shoulder but I like the way it caramelizes the meat and leaves brown bits in the pot to flavor the shoulder.
Cooking time may very depending on the size of the shoulder. If you are cooking a smaller shoulder check at 3 1/2 hours to see if it is fork tender.
Choose the toppings that you love. Maybe you prefer black olives over black beans. Do your prefer thin slices of bell pepper over red onion? If so, use them.
You can use either corn tortillas or flour tortillas.
For a healthier version top with a small amount of smoked pork, plenty of vegetables and skip the cheese and sour cream.
The slow cooked pork will yield more pork than is needed for this recipe. Please see below for other recipe ideas.
You can also cook the pork shoulder in a crock pot on low for 8 hours or until fork tender.

Other pulled pork recipes you will love!

This post was originally published April 27, 2015 and was republished April 9, 2019 with new content.

Pulled Pork Street Tacos

★★★★★

5 from 7 reviews

Author: Beth Pierce
Prep Time: 40 minutes
Cook Time: 5 hours
Total Time: 5 hours 40 minutes
Yield: 12 1x
Category: Main Meal Tex Mex
Method: Stove
Cuisine: Mexican

Scale

Ingredients

Rub

1 tablespoon paprika
2 tablespoons brown sugar
2 tablespoons cumin
1 tablespoon chili powder
1 teaspoon cayenne pepper

Pulled Pork

5 lb. pork shoulder roast
3 tablespoons vegetable or canola oil
1 large whole onion cut in 1/4 inch sliced rings
3–4 cloves garlic coarsely chopped
1/4 cup brandy
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1/4 cup chicken broth
2 teaspoons liquid smoke

Street Tacos

12–15 white corn tortillas
1 can black beans
2 avocados peeled and sliced thin
1 cup grape tomatoes sliced in quarters
1/2 red onion very thinly sliced
2/3 cup chopped fresh cilantro
sour cream
salsa

Instructions

Combine rub ingredients in sandwich bag. Shake to combine.
Spread rub all over pork shoulder and allow to sit for at least 30 minutes or overnight in the fridge.
Preheat oven to 300 degrees.
Heat 2 tablespoons oil in Dutch oven over medium heat and brown pork shoulder on all sides. Remove from heat, place on plate and set aside. In same dutch oven heat 1 tablespoon oil over medium high heat. Add onions and cook for 7-10 minutes or until lightly browned on the edges; turning once or twice. Add garlic and cook for an 1 additional minute. Add brandy and cook until reduced by half. Add Worcestershire sauce, soy sauce, chicken broth and liquid smoke. Stir to combine. Remove from heat. Add pork shoulder, cover and place in oven. Cook for 4-5 hours or until Pork pulls apart easily with a fork. Allow to cool for 10 minutes then use two forks to shred the pork.
Heat tortillas and top with a small amount of each; pulled pork, black beans, sliced avocados, quartered grape tomatoes, red onion and cilantro. Just before serving top with small amount of sour cream and salsa.

Notes

You can also cook this recipe in a large oven proof skillet and cover with foil.
This is a great recipe to make with leftover pulled pork. Usually a large pork shoulder or butt will be enough for 2-3 meals!

Keywords: street tacos, tacos, pulled pork tacos, tex mex tacos, slow cooked pork shoulder, slow cooked pork

Crispy Fried Green Beans with Sriracha Mayo

April 8, 2019 by Beth Pierce 10 Comments

These Crispy Fried Green Beans with Sriracha Mayo are a cinch to whip up making them perfect for game day, movie night and shindigs. They are first dipped in my easy beer batter and then flashed fried to golden perfection. Enjoy warm with my easy five ingredient sriracha mayo!

Are you in the mood for something different? Don’t worry I got you covered. These Crispy Fried Green Beans will hit the spot just right with a slightly spicy crunchy crust on tender fresh green beans. These babies come together in about thirty minutes including the time to whip up the Sriracha Mayo. They are are best served promptly so try to plan accordingly. These Fried Green Beans are also delicious dipped in Creamy Honey Mustard or Cool Ranch.

How do you make Crispy Fried Green Beans?

First start by trimming your green beans. Make sure that you dry the green beans thoroughly. Grab a small bowl and whisk together the mayo, sriracha sauce, salt, garlic powder and onion powder. Let the sauce chill while you get the beans fried.

Place a half cup of flour on a medium shallow plate for dredging the green beans. In a large bowl whisk together remaining flour, ground cayenne pepper, cumin, black pepper, salt, garlic powder and onion powder. Slowly stir in the beer mixing just until combined.

In a large dutch oven or heavy stock pot heat about an inch of vegetable oil. Dredge the green beans through the flour. This will help the beer batter stick to the green beans. Using tongs dip the floured green beans in the batter and gently into the oil. Fry until they are golden brown and crisp turning once. Remove to drain on layered paper towels. Serve warm with sriracha mayo.

Helpful tips for making your Crispy Fried Green Beans epic!

If you don’t like sriracha serve with creamy honey mustard or simply an all natural ranch.
Use regular green beans for this recipe. The haricot verts are too thin and do not work well with this recipe.
You can use any beer you like however I do find that the non light beers make the batter on the beans slightly tastier and crispier.
Make sure you preheat your oil and use a thermometer to help you maintain temperature. When you add the batches of battered beans the temperature will drop so you will have compensate by turning the heat up just a tad. Likewise you will need to lower it a tad as you remove them because the oil will heat up. I try to maintain a temperature between 375-400 degrees.
Do not over mix the beer batter because it may toughen if over mixed.
These beans are best served right away but they can be reheated to their original crispiness on a baking sheet in the oven at 400 degrees for about 5 minutes.

Other appetizers you will love!

Crispy Fried Green Beans with Sriracha Mayo

★★★★★

5 from 5 reviews

These Crispy Fried Green Beans with Sriracha Mayo are a cinch to whip up making them perfect for game day, movie night and shindigs.

Author: Beth Pierce
Prep Time: 20
Cook Time: 10
Total Time: 30 minutes
Yield: 6 servings 1x
Category: appetizer
Method: flash fry
Cuisine: Southern

Scale

Ingredients

Sriracha Mayo

1 cup mayonnaise
2 tablespoons Sriracha
1/4 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Fried Green Beans

1 1/4 lb fresh green beans trimmed and well dried
1 1/2 cups all purpose flour
1/4 teaspoon ground cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup beer
Vegetable oil for frying

Instructions

In a small bowl and whisk together the mayo, sriracha sauce, salt, garlic powder and onion powder.
Place a 1/2 cup of flour on a medium shallow plate for dredging the green beans.
In a large bowl whisk together remaining flour, ground cayenne pepper, cumin, black pepper, salt, garlic powder and onion powder. Slowly stir in beer; mix just until combined.
In a large dutch oven or heavy stock pot heat 1 inch of vegetable oil to 375 degrees. Dredge the green beans through flour on shallow plate. Using tongs dip the floured green beans in the batter and gently into the oil. Fry until they are golden brown and crisp turning once; about 2-3 minutes. Remove to drain on layered paper towels. Serve warm with sriracha mayo.

Keywords: fried green beans, crispy fried green beans, southern fried green beans, beer battered vegetable, beer battered appetizer, vegetable

Creamy Egg Salad Recipe

April 6, 2019 by Beth Pierce 11 Comments

This delectable seven ingredient mayonnaise based Creamy Egg Salad Recipe comes together in a matter of minutes. Stuff this easy salad in wraps, sandwiches, in a sun ripened tomato or avocado, or simply on a bed of lettuce. Are you always in a hurry? Simply prepare your eggs ahead of time and enjoy this protein packed meal anytime.

My family is full of egg lovers so we love this amazing egg salad. In fact my sweet sister told me that she made this recipe three times in one week. For best results cooking and peeling hard boiled make sure you look at my helpful hints on how to make perfect hard boiled eggs.

How do you make Creamy Egg Salad Recipe?

First hard-boil your eggs making sure that you follow my simple tips on making perfect hard-boiled eggs. Then simply peel them and coarsely chop. Finely chop the red pepper and thinly slice the celery. Then combine the eggs, mayonnaise, Dijon mustard, red pepper, celery and crushed red pepper and stir gently. Add salt and freshly ground black pepper to taste.

How to make perfect hard boiled eggs

I have hard boiled dozens and dozens of eggs over the years. There are several steps to successfully cooking hard boiled eggs.

Choosing the right eggs

You want eggs that are as close to expiration as possible. Not expired but close. Sometimes the Mom and Pop grocery stores have them as turnover is 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 one teaspoon of baking soda. Next bring the eggs to a gentle boil. Then put the lid on the pan and remove it from the heat. Allow the eggs to sit in the pan undisturbed for twelve to fifteen minutes. I use twelve minutes for the medium eggs and fifteen minutes for the jumbo eggs. Remove the pan from the stove and place under very cold running water for several minutes. The eggs should feel very cold before you shut the water off. Finally let them sit in the cold water for an additional fifteen to twenty minutes. Store in the refrigerator.

Ways to enjoy Egg Salad!

Serve egg salad for brunch or a light super.
Spoon on multi grain wraps and lightly toasted whole wheat or sourdough bread.
For a change of pace stuff in a sun-ripened tomato or avocado.
Keep it super healthy and spoon over a bed of spring greens.
For extra crunch server on crostini.
Enjoy with melba toast or crispy light crackers.

Other egg recipes you will love!

This recipe was originally published Oct 27, 2015 and was republished April 6, 2019 with new photos and content.

Egg Salad

★★★★★

5 from 5 reviews

Author: Beth Pierce
Prep Time: 5
Cook Time: 15
Total Time: 20 minutes
Yield: 4 1x
Category: salad
Method: stovetop
Cuisine: American

Scale

Ingredients

6 large hard boiled eggs peeled and coarsely chopped
1/4 cup plus 1 tablespoon mayo
1 tablespoon Dijon mustard
1/2 cup finely chopped red pepper
1 stalk celery thinly sliced
1/4 teaspoon crushed red pepper
Salt & pepper to taste

Instructions

Gently combine eggs, mayo, mustard, red pepper, celery and crushed red pepper. Salt & pepper to taste.

Keywords: egg salad, creamy egg salad, creamy mayonnaise egg salad, egg recipe, brunch

Strawberry Shortcake Recipe with Homemade Biscuits

April 4, 2019 by Beth Pierce 11 Comments

You are going to love my easy Strawberry Shortcake Recipe! You just can’t go wrong when it comes to beautiful sweet juicy strawberries, fresh homemade biscuits and fresh whipped cream. This recipe is a family favorite and perfect for a sweet spring or summer dessert.

It is almost strawberry season here. We have strawberries available to us year round here but I think they get a little sweeter this time of the year. This delectable Strawberry Shortcake Recipe brings out the all the amazing flavors that this sun ripened fruit has to offer.

My Strawberry Shortcake is sure to please with plenty of fresh berry taste. It is lightly sweetened for those of us who enjoy a scrumptious treat every now and then but don’t want all that added sugar. This delectable recipe was inspired by my late sweet Mother In Law Betty. Betty grew up in the depression era with eight brothers and sisters. Her parents quickly learned how to make a dollar spread. She took those lessons of frugality into her own family. They would grow strawberries in the garden in the summer and for special treats she would slice them, sprinkle with sugar and serve over warm biscuits.

How do you make Easy Strawberry Shortcake Recipe?

A little advanced preparation is necessary for this recipe. First combine your cut strawberries and sugar and let them sit for a couple of hours. This brings out the sweetness and makes a little strawberry syrup.

Whisk together the flour, sugar, baking powder and salt. Now grate your well chilled butter with the large end of a box grater. Stir in the butter and slowly stir in the buttermilk until a rough ball forms. roll out the dough on a lightly floured surface to about one half inch thickness. Cut with standard biscuit cutter or round glass. Bake on parchment covered back sheets until lightly browned.

Chill the bowl and beaters for the whipped cream. Add whipped cream and powdered sugar and beat until stiff peaks form. Now mash half of the strawberries in the syrup with an old fashioned potato masher. Finally split the biscuits and top with the strawberry mixture and whipped cream.

Helpful tips for making Strawberry Shortcake Recipe

Use fresh strawberries for this recipe as they maintain their shape better.
If you prefer you can add the dry ingredients for the biscuits to a food processor, pulse a couple of times and then add the butter one tablespoon at a time pulsing between each tablespoon.
Do not over mix your biscuit dough as it may become tough if over-mixed. On the flip side make sure the flour is incorporated into the milk.
For buttery biscuits roll out once. Roll and fold four times for flaky biscuits.
Do not twist when cutting the biscuits as it can inhibit the edges from rising high.
Place your biscuits close together with edges touching. This helps enable them to rise taller.
A reader of mine said that she cuts her biscuits in squares to avoid rolling and cutting. I am looking forward to trying this in the near future.

So for all you strawberry lovers and lovers of all things natural there is nothing in here but honest to goodness gifts from God and the earth. That being said they are scrumptious and so flavor packed. My mouth is watering again just thinking about them.

Other strawberry recipes you will love!

This post was originally published April 23, 2017 and was republished April 4, 2019 with new content.

Strawberry Shortcake Recipe

★★★★★

5 from 5 reviews

This easy Strawberry Shortcake Recipe combines beautiful sweet juicy strawberries, buttery homemade biscuits and fresh whipped cream.

Author: Beth Pierce
Prep Time: 25
Cook Time: 15
Total Time: 40 minutes
Yield: 12 servings 1x
Category: dessert
Method: bake
Cuisine: American

Scale

Ingredients

2 lbs strawberries hulled and sliced
1/4 –1/2 cup sugar (depending on taste)
2 cups all-purpose flour
1 1/2 tablespoons sugar
1 1/2 tablespoons baking powder
3/4 teaspoon salt
6 tablespoons unsalted butter (well chilled)
3/4 cup cold buttermilk
1 cup whipping cream
2 tablespoons powdered sugar

Instructions

In medium sized bowl combine strawberries and sugar. Let sit for 1-3 hours. The sugar brings out the natural juices in the strawberries.
In another medium bowl whisk together flour, sugar, baking powder and salt. Grate your chilled butter with the large end of a box grater. Stir in the butter and add the buttermilk slowly until rough ball forms. Roll out dough onto lightly floured surface to about 1/2 inch thickness. Cut with standard biscuit cutter or round drinking glass. Bake at 450 degrees on parchment covered baking sheets for 15 minutes or until lightly browned.
Chill bowl and beaters for 20-25 minutes. Add whipped cream and powdered sugar and beat until stiff peaks form. Do not over beat. This can take from 1 to several minutes.
Using an old style potato masher mash half of the strawberries. Split biscuits, top with strawberries and whipped cream.

Notes

This recipes makes about 9-12 thick biscuits.

Keywords: strawberry shortcake, shortcake, strawberry recipe, biscuit with strawberries, biscuits with strawberries and whipped cream, strawberry shortcake biscuits