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One Skillet Creamy Tuscan Chicken

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This One Skillet Creamy Tuscan Chicken combines golden brown chicken breasts, spinach and sun dried tomatoes in an Italian seasoned rich creamy garlic Parmesan Cheese sauce It is easy enough for a weeknight meal yet elegant enough for company. This quick and easy family dinner idea is perfect for the novice cook or busy Mom.  We like to serve it with Oven Roasted Garlic and Parmesan Asparagus or Green Bean Bacon Bundles.

Tuscan Chicken

One can never have too many good chicken recipes. It is just a fact of life. Chicken is just so incredibly versatile and reasonably priced compared to beef or seafood.  We served this for a small dinner party not too long ago and got rave reviews.

Creamy Tuscan Chicken

How do you make Creamy Tuscan Chicken?

First add a little olive oil to a large skillet over medium heat.  Add the chicken breasts and cook until both sides are browned and the chicken is cooked through.  Remove the chicken breasts from the skillet and plate them.

Now reduce the heat to low and add a little more olive oil.  Add the minced garlic, dried oregano, parsley, basil, marjoram and crushed red pepper  and cook for about a half to one minute.  Add the chicken broth and heavy cream. Simmer for about five minutes while you grate the Parmesan Cheese and put things away.  Slowly stir in the Parmesan Cheese until fully melted.  Now add the spinach and sun dried tomatoes.  Simmer until the spinach begins to wilt.  Then add the chicken back to the pan and spoon the warm sauce over the chicken.  Simmer until the chicken warms or about five minutes.  Serve over rice, pasta or Zucchini Noodles.

Creamy Tuscan Garlic Chicken

 

Helpful tips for making Creamy Tuscan Chicken

  • Cut the chicken breasts in half lengthwise giving you four thinner chicken breasts that will cook through easily.  Some chicken breasts these days are so huge.
  • Use baby spinach as it is more tender and more mild than its older sister.
  • You can use oil packed sun dried tomatoes or dry packed sun dried tomatoes. If you are using dry packed sun dried tomatoes hydrate them for a little while in some warm water until they plump up before starting the recipe.
  • This recipe calls for heavy cream.  Trying to deviate from that with milk or half and half will not produce the kind of thick creamy sauce that makes this recipe insanely delicious.
  • This recipe is best served promptly however if there is a delay and the sauce thickens too much add one to two tablespoons of chicken broth to thin it out.

 

Other chicken recipes you will love!

 

Tuscan Chicken Recipe

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One Skillet Creamy Tuscan Chicken

Tuscan Chicken

A delectable easy one skillet chicken breast recipe with sun-dried tomatoes and spinach in a creamy sauce with Italian herbs and Parmesan Cheese.

  • Author: Beth Pierce
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: main meal chicken
  • Method: stove top
  • Cuisine: Tuscan
Scale

Ingredients

  • 2 large chicken breasts cut in half lengthwise to make 4 thinner breasts
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried parsley
  • 1/8 teaspoon dried basil
  • 2 pinches dried marjoram
  • 2 pinches crushed red pepper
  • 1/2 cup low sodium chicken broth
  • 1 1/4 cups heavy cream
  • 2/3 cup freshly grated Parmesan cheese
  • 3 cups baby spinach
  • 2/3 cup sun-dried tomatoes
  • Salt and pepper to taste

Instructions

  1. Heat 2 tablespoons olive oil to large skillet over medium heat.  Add chicken breasts; cook until browned on both sides and cooked through.  Remove to plate and cover loosely with foil.
  2. Add remaining 1 tablespoon of olive oil to skillet; reduce heat to low. Add garlic, oregano, parsley, basil, marjoram and crushed red pepper.  Cook for 30-60 seconds; stirring several times.
  3. Add the chicken broth and cream; stir to combine.  Simmer for 5 minutes.  Slowly stir in the Parmesan until melted.  Add the spinach and sun dried tomatoes. Cook until the spinach has wilted; approximately 2-3 minutes. Salt and pepper to taste
  4. Add the chicken back to the pan and simmer for 5 minutes. Serve promptly spooning the sauce over the chicken.  If desired server over egg noodles or rice.

Keywords: one skillet chicken, Tuscan chicken, chicken with cream sauce, chicken with spinach and sun dried tomatoes, chicken breast recipe, chicken dinner

Slow Cooker Pot Roast Recipe

by 128 Comments

Slow Cooker Pot Roast Recipe is an easy beef roast recipe that even the novice chef can handle. The easy to make gravy mixes right in the crock after the vegetables and beef are done.

Pot Roast Crockpot

 

 

Summer is almost here in full force.  The day’s temperatures are creeping into the nineties and lawn is needing a sprinkle here and there.  My hubby calls me the air conditioning gypsy so I am well aware of the heat that summer brings.  I love to break out my crock pot during the summer months.  It really helps keep the heat down when you don’t have to turn on the stove.  It is a great advantage when you feel that grilling is just not a option.

What is Slow Cooker Pot Roast?

Slow Cooker Pot Roast and Vegetables are tender flavorful slow cooked chuck roast, carrots and onions smothered with creamy beef gravy seasoned to perfection.  It is such great comfort food and close to heavenly when served over creamy homemade mashed potatoes.  It takes just a few minutes to throw in the crock pot.  You can come home to the most fabulous mouth watering smells and the finishing step is so quick and easy.

Crock Pot Roast

How do you cook a pot roast recipe?

A Pot Roast Recipe is so easy to cook and one of my families favorite meals.  It is pretty much a dump and go recipe of beef, vegetables, herbs and spices that are slow cooked in the crock pot or in a dutch oven.  When it is finished cooking you can use the juices to make a simple gravy. You can add everything at once or if you don’t want your vegetables quite that soft add them 1 1/2 -2 hours before the roast is complete.

What is a dutch oven?

A dutch oven is a large heavy pot with a lid that is suitable for the both the top of the stove and inside the oven.  So you simply brown your roast right in the pan on the top of the stove, add all your goodies and put the lid on and pop it in the oven.  It is amazing for anything slow cooked; brisket, ribs, chuck roast, pork roast and even soup and chili.  The dutch oven is inexpensive and works like a charm.

This Crock Pot Roast Recipe is the ultimate weeknight meal providing the family with a much needed delicious meal after a long day at work or school. In a hurry scrap the mashed potatoes and make it super simple by throwing in chunks of potatoes with the carrots and onions.

Pot Roast

Got big eaters?  You can easily increase the size of the chuck roast to 3 lbs and throw in another onion and a couple more carrots. You will not need to change any other part of the recipe.

Is the heat moving in yet?  If not it will be soon and you can give this simple, fabulously tasty Chuck Roast Crock Pot Recipe a whirl!

Other crock pot recipes you will love!

This post was originally published May 16, 2017 and was republished June 24, 2019 with new content.

Pot Roast Recipe

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Slow Cooker Pot Roast Recipe

Pot Roast

★★★★★

5 from 19 reviews

Crock Pot Roast and Vegetables is tender flavorful slow cooked chuck roast, carrots and onions smothered with creamy beef gravy perfectly seasoned.

  • Author: Beth Pierce
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 4 servings 1x
  • Category: main meal beef
  • Method: slow cooker
  • Cuisine: American
Scale

Ingredients

  • Salt & pepper
  • 1–2 tablespoon olive oil
  • 2–3 lb chuck roast
  • 1 (14.5 ounce) can low sodium beef broth
  • 2 tablespoons Worcestershire Sauce
  • 3 cloves garlic crushed
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1–2 onions quartered
  • 3–4 large carrots cut in thirds
  • 2 tablespoons butter
  • 3 tablespoons flour
  • Optional: Mashed potatoes or cooked egg noodles.

Instructions

  1. Salt & pepper both sides of the chuck roast. In large skillet heat olive oil over medium heat. Add chuck roast and brown on both side. Remove and place in crock pot. Add beef broth, Worcestershire sauce, garlic, parsley, oregano, onion powder, onions and carrots. Cook on high for 1 1/2 hours and low for an additional 4-5 hours.
  2. Remove chuck roast and vegetables and place on cutting board. Cover loosely with aluminum foil. Turn crock pot to high. Melt butter and whisk in flour. Slowly whisk butter/flour mixture (a little at a time) into the liquid in the crock pot. When fully whisked in cover and let cook for 10 minutes. Slice or separate chuck roast with fork. Serve with vegetables and gravy.
  3. Optional; Serve over mashed potatoes or egg noodles.

Notes

Some of the readers have responded that they like to add the onions and carrots after a couple of hours so they are not as soft.

Keywords: slow cooker pot roast, crock pot pot roast, pot roast and vegetables, comfort food dinner, beef roast

One Skillet Savory Beef Tips and Gravy

by 125 Comments

One Skillet Savory Beef Tips and Gravy combines beef tenderloin, mushrooms, onions and garlic in a rich creamy gravy that is lightly seasoned.  It is quick to prepare and mouthwatering delicious.   It is amazing served over Amish Country extra wide home style noodles. If you prefer mashed potatoes that is delicious as well.  Have you tried any of my other savory dishes?  Savory Sweet Swedish Meatballs, Beef Stroganoff and Bacon Asparagus Cajun Pasta are just a few of my favorites.

Beef Tips

 

One Skillet Savory Beef Tips and Gravy is the ultimate in comfort food and is geared a little more towards fall although it is awesome anytime of the year.    There is just something amazing about comfort food recipes even if it is a while before we cool back down again.

How do you cook Beef Tips and Gravy?

Start by melting a little butter in a heavy skillet.  Add the mushrooms and cook for a few minutes.  Now add the onions and cook until they start to soften and the mushrooms turn a nice golden brown. Add the garlic and cook for one additional minute.  Remove everything from the pan and place on a plate.

Now add the beef tips to a large ziploc bag with flour, salt and pepper.  Add the a little oil in the same skillet over medium heat.  Now add the beef tips and cook until browned on all sides.  Remove from the pan and place on a plate or you can use the same plate as the vegetables as long as it is big enough.  Add the wine to the skillet and stir scraping the brown bits off the bottom.  This technique is commonly referred to as deglazing.  Add all but one half cup of the beef broth and add the Worcestershire Sauce.  Reduce the heat and simmer for five minutes.

Stir one quarter cup of flour with the half cup of beef broth.  Slowly whisk the mixture into the liquid in the skillet. Cook for just a couple of minutes or until slightly thickened.  Add the mushroom mixture and beef tips back to the skillet.  Simmer for about five minutes or so.  Season with salt and freshly cracked black pepper to taste.  Serve over noodles, rice or mashed potatoes.

Beef Tips

Helpful Tips for making Beef Tips and Gravy

  • Purchase good quality beef tenderloin or steak
  • Look for mushrooms that are firm, free from blemishes and have a smooth appearance. They should be dry to the touch but not dried out.
  • Always use a wine of good quality.  In other words one that you would enjoy a glass of.
  • Choose a red that is dry and medium to light bodied.  Good choices are Merlot, Pinot Noir or a Cabernet.
  • If the gravy becomes too thick upon simmering add a couple of tablespoons  of beef broth to thin it out.
  • This recipe really calls for the wine and the mushrooms. Without both of them it really is not quite as delicious.

Beef Tips and Gravy

So if you have a hankering for an easy deeeeeeeelish comfort dinner than I have your ticket. This One Skillet Savory Beef Tips and Gravy will make your day!

Other beef recipes you will love!

This post was originally published June 28, 2017 and republished June 22, 2019 with new content and a slightly modified recipe.

 

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One Skillet Savory Beef Tips and Gravy

Beef Tips

★★★★★

4.9 from 24 reviews

This mouthwatering One Skillet Savory Beef Tips and Gravy combines beef tenderloin, mushrooms, onions and garlic in a rich creamy gravy that is lightly seasoned.

  • Author: Beth Pierce
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: main meal beef
  • Method: stove top
  • Cuisine: American
Scale

Ingredients

  • 3 tablespoons butter
  • 1/2 lb sliced crimini mushrooms
  • 1/2 cup finely chopped onion
  • 2 large cloves garlic minced
  • 1 lb beef tenderloin or good quality beef steak ( I use petite shoulder) cut in bite size strips
  • 2 tablespoons flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 2 tablespoon olive oil
  • 1/3 cup good quality red wine
  • 1 (14 ounce) can low sodium beef broth
  • 2 tablespoons Worcestershire Sauce
  • 1/4 cup flour (I like to use Wondra flour)
  • Salt & Pepper to taste

Instructions

  1. Add butter to large skillet over medium high heat. When melted toss in mushrooms and cook until light golden brown; approximately 8 minutes. Add onions and continue cooking for 2-3 minutes or until onions start to soften and mushrooms turn golden brown. Reduce heat to low and add garlic; cook for 30 seconds. Remove from pan and plate.
  2. In large ziploc bag add flour, steak bites, salt and pepper. Shake to coat. Add olive oil to skillet over medium high heat. Add steak and cook just until browned. Remove to plate.
  3. Add red wine to skillet and deglaze the pan; scraping up the brown bits from the bottom. Pour 1/2 cup of beef broth in bowl and set aside. Add REMAINING beef broth and Worcestershire Sauce. Simmer for 5 minutes; stirring a couple of times.
  4. In small bowl whisk together beef broth and 1/4 cup flour. Whisk flour mixture into skillet with beef broth mixture. Cook until slightly thickened; approximately 2 minutes. Add mushroom mixture and beef back to pan; simmer for 5-10 minutes. Salt & pepper to taste. Serve over egg noodles, rice or mashed potatoes.

Notes

I do think this is one of those recipes that needs the mushrooms and the wine. I have always fixed it that way and I have had some comments about lack of flavor without them.

Keywords: beef tips and gravy, beef tips, beef tenderloin tips, tenderloin tips

Summer Succotash Recipe with Bacon and Okra

by 12 Comments

This bright and colorful Succotash Recipe is a delicious summer salad that is easy to make and quick to come together.  It is the perfect summer grilling side.  We love to serve it with Grilled Marinated Chicken, Grilled Flank Steak and Marinated Herb Butter T-Bone Steaks.

Succotash

Chances are pretty good that you may know nothing about Succotash.  In fact the only thing that you may know about Succotash is that the cartoon character, Sylvester the cat used to say “Sufferin succotash.” This Succotash Recipe combines lima beans, black eyed peas, sun ripened tomatoes, sweet corn, onions, garlic, okra, crisp smoked bacon, fresh chives and paprika into a delectable side dish or light meal.

 

Succotash Recipe

How do you make Summer Succotash Recipe?

Start by frying the bacon in a large skillet,  preferably a cast iron reserving the bacon grease.  Add the onions and okra cooking over medium heat until the edges on the onions and okra begin to brown. Reduce the heat to low and add the garlic and butter the last minute of cooking.  Remove from the heat and let cool while you start prepping the rest.

Meanwhile heat the grill to medium.  Add the corn and cook until lightly charred.  This will take about 15 -20 minutes.  Turn the corn about every 5 minutes. Once cooled cut the kernels off the cobs.

Drain and rinse the lima beans and black eyed peas. Grab a large bowl and add the lima beans, black eyed peas, tomatoes and corn.  Add the cooled onions, okra and garlic making sure to add the butter too.  Toss in the crisp bacon, chives, paprika, cider vinegar and season with plenty of salt and pepper to taste.  This recipe is best served promptly but I have reheated to room temperature in the microwave on a reduced power with good success.

What is succotash

Helpful tips for making this Summer Succotash Recipe awesome

  • Use either fresh, frozen or canned lima beans and black eyed peas
  • If available purchase nitrate free smoked bacon.
  • Fresh garden tomatoes and corn are excellent in this as the tomatoes and corn are the stars of the show.
  • Cook the corn on the grill until lightly charred and tender.
  • If possible use fresh okra although if not available you can substitute frozen okra.
  • For a change of taste substitute parsley, basil or cilantro for the chopped chives.
  • For best results serve this dish promptly although I have refrigerated and reheated at a low power in the microwave to bring it back to room temperature with fairly good results.

Corn Succotash

This Summer Succotash Recipe is delicious, easy and quick.  What are you waiting for? Put the ingredients on your shopping list today and wow your family.

More summer salad recipes you will love!

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Summer Succotash Recipe with Bacon and Okra

Succotash Recipe

★★★★★

5 from 10 reviews

This bright and colorful Succotash Recipe is a delicious summer salad that is easy to make and quick to come together.  It is the perfect summer grilling side.

  • Author: Beth Pierce
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: vegetable salad
  • Method: stove top/grill
  • Cuisine: Southern
Scale

Ingredients

  • 4 slices smoked bacon
  • 1 medium sweet onion chopped
  • 1 1/2 cup okra sliced 1/2 inch thick
  • 2 cloves garlic minced
  • 2 tablespoons butter
  • 1 can (15 ounces) lima beans drained and rinsed
  • 1 can (15 ounces) black eyed peas drained and rinsed
  • 1 1/2 cups grape or cherry tomatoes halved
  • 4 ears corn shucked and silks removed
  • 1/4 cup chopped fresh chives
  • 1/2 teaspoon smoked paprika
  • 1 1/2 tablespoon cider vinegar

Instructions

  1. Fry bacon in a heavy skillet over medium heat; reserving bacon grease.  Remove to paper towels to drain. Coarsely chop.
  2. Add onion and okra to skillet.  Cook until lightly browned on the edges; approximately 5-7 minutes.  Reduce heat to low.  Add garlic and butter; cook for 1 minute stirring several times. Remove from the heat and let cool.
  3. Heat grill to medium.  Cook corn for 15-20 minutes; turn every 5 minutes.  Once cooled cut kernels from the cob.
  4. In a large bowl combine the lima beans, black eyed peas, corn, tomatoes.  Gently stir in the cooled onions, okra, garlic and butter.  Toss in the crisp bacon, chives, paprika and cider vinegar. Season with salt and pepper to taste.

Keywords: summer succotash, succotash, classic succotash, succotash salad, succotash with bacon, succotash with bacon and chive, summer salad, summer vegetable salad

 

Southern Fried Okra with Jalapeno Yogurt Sauce

by 5 Comments

Southern Fried Okra is crispy, crunchy and just a tad peppery.  Served with Jalapeno Yogurt Sauce it makes the perfect appetizer or side dish for fish, chicken, and pork.  For a complete meal serve with my Ham Steak with Honey Mustard Glaze, Balsamic Vinegar Barbecue Ribs, or Beer Battered Fried Cod with Fresh Chips.

Fried Okra

Even though I am  not from the South I love Southern cooking!  Who doesn’t?  I just adore the New Orleans style of cooking and I am on a mission to add some great recipes in that regard to my blog. Maybe I will even start talking with a Southern drawl! This Southern Fried Okra is one of my favorites recipes.  It comes together fairly quickly and can even be fried in less than one inch of oil.

Fried Okra Recipe

How do you make Southern Fried Okra?

Grab a small bowl and mix the yogurt, jalapeno, lime juice and cilantro in non reactive bowl. Cover the bowl and refrigerate while you fry the okra.

Start by soaking your okra in buttermilk for about 30 minutes. Add your flour, cornmeal and Cajun seasoning to a large zipper lock bag and shake to combine.  Heat a little less than one inch of oil in a heavy stockpot, dutch oven or cast iron skillet to about 375 degrees.

Next using a tongs or slotted spoon remove the okra from the buttermilk.  Shake off any excess and add the okra to the bag with the flour and cornmeal mixture in it.  Shake well to coat. Using the tongs remove the okra from the bag and add to the hot oil.  Fry until golden brown on the bottom then flip and fry until the other side is golden brown.  Remove to paper towels to absorb any extra oil.

How to Fry Okra

Helpful tips for making Southern Fried Okra with Jalapeno Yogurt Sauce

  • Get fresh okra that is firm to the touch and free from blemishes, mold and soft spots.
  • Trim the stem and pointy end off the okra and discard.
  • Soak the okra in the buttermilk for at least thirty minutes
  • You can easily make your own buttermilk by combining one cup of milk with one tablespoon of lemon juice or white vinegar.
  • If at all possible use self rising cornmeal as it produces a little bit more of a crispy finish.
  • Fried foods are best cooked in oil that is 375 degrees.  It can be tricky to maintain a constant temperature.  Remember the oil temperature drops when you add food to it and increases when you take it out.  So you have to bump it down a bit or up a bit when the time calls for it.
  • When frying work in small batches.
  • Remove the fried okra to paper towels to absorb any residual oil.
  • Serve warm with the Jalapeno Yogurt Sauce.

How to Make Fried Okra

Look at those delicious little nuggets of goodness! Don’t they look tasty! Served up with a little jalapeno yogurt sauce and you will think you went to heaven in the South!

Other appetizer recipes you will love!

This post was originally published March 25, 2015 and was republished June 19, 2019 with new pictures, new content and a modified recipe.

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Southern Fried Okra with Jalapeno Yogurt Sauce

Fried Okra

★★★★★

5 from 4 reviews

Southern Fried Okra is crispy, crunchy and just a tad peppery.  Served with Jalapeno Yogurt Sauce it makes the perfect appetizer or side dish for fish, chicken, and pork.

  • Author: Beth Pierce
  • Prep Time: 10
  • Cook Time: 2
  • Total Time: 12 minutes
  • Yield: 4 servings 1x
  • Category: appetizer
  • Method: fry
  • Cuisine: Southern
Scale

Ingredients

  • 1/4 cup Greek yogurt
  • 1 tablespoon jalapeno finely minced
  • 1 tablespoon lime juice
  • 1 tablespoon fresh cilantro finely minced
  • 1/2 lb. fresh okra
  • 1 cups buttermilk
  • 1/2 cup self rising cornmeal
  • 1/2 cup all purpose flour
  • 1 tablespoons Cajun seasoning
  • Vegetable oil for frying

Instructions

  1. Mix yogurt, jalapeno, lime juice and cilantro in non reactive bowl. Cover and refrigerate.
  2. Trim okra by cutting away and discarding tips and stems. Cut in 1/2 inch thick slices. Soak in buttermilk for 30 minutes. Keep chilled.
  3. Combine cornmeal, flour and Cajun seasoning in large ziploc bag.
  4. Working in small batches remove okra from buttermilk with slotted spoon. Add okra to ziploc bag and shake to coat.
  5. Pour oil in dutch oven or heavy pan to a depth of 1 inch. Heat oil to 375 degrees.  Using the tongs remove the okra from the bag and add to the hot oil.  Fry until golden brown on the bottom then flip and fry until the other side is golden brown; approximately 2 minutes. Drain on paper towels.
  6. Serve warm with jalapeno yogurt sauce.

Keywords: southern fried okra, fried okra, fried vegetable okra recipe, okra, appetizer,

Orange Meringue Cookies

by 8 Comments

Orange Meringue Cookies are delicious and gorgeous making them the perfect special occasion cookies.  They are easy to pipe and easy to color.  You can adjust the colors for different holiday or cover with festive sprinkles.

Meringue Cookies

 

These beautiful Orange Meringue Cookies are as easy to make as they are pretty.  You can whip up the batter in less than fifteen minutes. They are pretty as a picture.  For 4th of July meringues simply drizzle red and blue food coloring down opposite sides of the piping bag.  To make a beautiful Christmas version simply drizzle red and green food coloring down the opposite sides of the bag.  For a pretty Easter cookie simply drizzle pastel blue and pink down the sides of the bag.

How to make Meringue Cookies

How do you make Orange Meringue Cookies?

Grab your stand mixer and attach the wire whip.  If you do not have a stand mixer use a hand held mixer preferably with the whisk beaters. Add the egg whites, orange extract, salt and cream of tartar to the bowl of a stand mixer. Beat on low until the egg whites begin to turn white and frothy. Turn the mixer to high and start adding the sugar very slowly.  Add the sugar about 1 tablespoon at a time. Keep adding the sugar slowly and beat until the meringue forms stiff glossy peaks.  This can take anywhere from 7-10 minutes.

Attach a large piping tip to a disposable piping bag and place over a large glass for ease in filling the bag.  Add about 1/3 cup of meringue to the piping bag.  Drizzle about 1/8 teaspoon orange food coloring down one side of the piping bag.  Carefully fill the piping bag with meringue trying not to disrupt the food coloring.  Pipe the meringue in small cookies about 2 1/2 inches wide.  They can be piped fairly close together as they do not spread.  Cook at 250 degrees for 35 minutes and shut off the oven. Leave them in there for several hours.  Store in airtight containers.

Meringue Cookie Recipe

Tips for making Orange Meringue Cookies

  • Make sure the bowl, beaters and all utensils are clean and completely dry.  Just a little oil can keep the eggs from reaching maximum volume.
  • Take your time when separating your eggs as a little egg yolk can cause problems with getting the whites to fluff up.  Crack them one at time because if you get any yolk in the egg whites you will need to remove it.  If you can not get it all out discard and try again.
  • Separate your eggs when they are cold and let the egg whites come to room temperature.
  • You can substitute vanilla extract for orange extract.
  • Pipe your cookies on to parchment covered baking sheets.
  • You can mix red and yellow dye to create orange.  Using McCormick food coloring a 1/8 teaspoon is about 11 drops of yellow to 3 drops red.
  • If the Meringue Cookies get tacky or sticky place them back in a 250 degree oven for 10 minutes.  Then turn the oven off and let them remain in there for about one hour.
  • Experiment with different extracts but remember a little extract goes a long way especially with mint or peppermint.
  • For fun try different food coloring.  For instance for Christmas place red and green on opposite sides of the piping bag.  It works every time and makes such beautiful cookies.

Easy Meringue Cookies

Other Cookies you will love!

Orange Meringue Cookies

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Orange Meringue Cookies

Meringue Cookies

★★★★★

5 from 5 reviews

Orange Meringue Cookies are delicious and gorgeous making them the perfect special occasion cookies.  They are easy to pipe and easy to color.

  • Author: Beth Pierce
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes plus drying time
  • Yield: 2 dozen 1x
  • Category: cookies
  • Method: bake
  • Cuisine: American
Scale

Ingredients

  • 3 large egg whites
  • 1/2 teaspoon orange extract (see notes)
  • 1/4 teaspoon cream of tartar
  • 2 pinches salt
  • 2/3 cup sugar
  • 1/8 – 1/4 teaspoon orange dye

Instructions

  1. Preheat oven to 250 degrees and line your baking sheets with parchment paper.
  2. Add the egg whites, orange extract, cream of tartar  and salt to the clean bowl of a stand mixer. Beat on low until egg whites turn white and frothy. Turn the mixer to high and add the sugar very slowly; one tablespoon at a time. Keep adding sugar slowly. Beat until meringue forms stiff glossy peaks. The meringue should feel smooth when rubbed between your thumb and index finger.  This can take anywhere from 7-10 minutes.
  3. Attach a large piping tip to a disposable piping bag. Add about 1/3 cup of meringue to piping bag.  Drizzle 1/8 teaspoon orange food coloring down one side of the piping bag.  Carefully fill the piping bag with meringue trying not to disrupt the food coloring.  Pipe the meringue in small cookies about 2 1/2 inches wide.  Cook at 250 degrees for 35 minutes and shut off the oven. Leave them in there for 2-3 hours.  Store in airtight containers.

Notes

  • You can substitute vanilla extract for the orange if desired
  • If the Meringue Cookies get tacky or sticky place them back in a 250 degree oven for 10 minutes.  Then turn the oven off and let them remain in there for about one hour.

Keywords: meringue cookies, cookies, holiday cookies, recipes using meringue

 

Cinnamon Coffee Cake with Streusel Topping

by 12 Comments

Cinnamon Coffee Cake with Streusel topping has multiple layers of deliciousness with a layer of cream cheese and cinnamon sugar.  This super moist classic cinnamon coffee is sure get your day off to a great start.

I just love cinnamon and this coffee cake really knocks it out of the park.  This delectable cake is perfect for either breakfast or  dessert.  It stays good for days and is a family favorite.  It is a little more work that your average coffee cake but once you taste it you will know it is worth every bite.  Are you always in a hurry?  You can prepare the Cinnamon Sugar Layer and Streusel Topping ahead of time and just cover the bowls with plastic wrap.

How do you make Cinnamon Coffee Cake with Streusel Topping?

This Coffee cake has four different layers.  There is the basic cake dough, cream cheese filling, cinnamon sugar layer and streusel topping.  With a little bit of preparation it goes pretty fast.

Cinnamon Sugar Layer

First lets start with the cinnamon sugar layer.  So in a small bowl stir together the sugar and cinnamon and set aside.

Streusel Topping

Next lets make the streusel topping.  In a medium bowl combine flour, brown sugar, sugar, cinnamon and melted butter.  Use a fork to stir the mixture until it is crumbly.  Go ahead and set this aside as well.  You will get back to it after you make the other two layers.

Cream Cheese Filling

Now using a mixer blend the cream cheese and sugar until smooth.  Add the egg and the vanilla and mix just until incorporated.  Now set this aside for a few minutes.

Cake Dough

In a medium bowl whisk together the flour, baking powder and salt.  Using a mixer beat the butter and sugars until light and fluffy.  Add the vanilla and the eggs one at a time mixing just until incorporated.  Now add the flour mixture and the sour cream in three parts alternating between the two with the mixer on low.  Mix just until the ingredients are incorporated.

Assembling the Cinnamon Coffee Cake

Spray a 9×13 inch baking pan with nonstick spray.  Spread half of the cake batter into the pan, then spread the cream cheese filling on top, sprinkle the cinnamon sugar and drop the remaining cake batter on top of the cinnamon sugar in small rounded spoonfuls. Now sprinkle the whole thing with the streusel topping and bake for 40 minutes or until set in the center.  I use the old toothpick trick however you may get a little bit of the cream cheese mixture on the toothpick and the coffee cake is still done!

Helpful tips for making Cinnamon Coffee Cake with Streusel Topping

  • Prepare ahead and soften your butter and cream cheese.
  • Bring the eggs to remove temperature by removing them from the refrigerator 30 minutes in advance.
  • Measure your flour by spooning it into the measuring cup and leveling off with a table knife.
  • Do not over-mix the cream cheese mixture after adding the egg as this can cause too much air in the cheesecake layer.
  • The dough for the cake part can be a little sticky so you may want to use an angle spatula (aka frosting spatula) to spread it in the bottom of the baking dish.
  • Do not spread the top layer of cake batter.  Simply drop by small rounded spoonfuls on to the cinnamon layer.
  • Start checking the cake to see if it is done after 35 minutes and every 3-4 minutes thereafter as you don’t want to over-bake it and dry it out.

Other breakfast recipes you will love!

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Cinnamon Coffee Cake with Streusel Topping

Cinnamon Coffee Cake

★★★★★

5 from 11 reviews

Cinnamon Coffee Cake with Streusel topping has multiple layers of deliciousness with a layer of cream cheese and cinnamon sugar.

  • Author: Beth Pierce
  • Prep Time: 30
  • Cook Time: 40
  • Total Time: 1 hour 10 minutes
  • Yield: 12 1x
  • Category: breakfast cake
  • Method: bake
  • Cuisine: southern
Scale

Ingredients

Cinnamon Sugar

  • 1/4 cup sugar
  • 1 tablespoon cinnamon

Streusel Topping

  • 1 1/3 cups flour
  • 1 cup brown sugar
  • 1/4 cup sugar
  • 2 tablespoons cinnamon
  • 1/2 cup butter (1 stick)

Cream Cheese Filling

  • 8 ounces cream cheese (softened)
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 large egg

Cake Mix

  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter (1 1/2 sticks)
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 3 large eggs
  • 2 cups sour cream

Instructions

  1. Preheat oven to 350 degrees.  Spray 9×13 inch baking dish with nonstick baking spray.
  2. In small bowl stir together 1/4 cup sugar and 1 tablespoon cinnamon; set aside.
  3. In a medium bowl combine 1 1/3 cups flour, 1 cup brown sugar, 1/4 cup sugar and 2 tablespoons cinnamon.  Melt 1/2 cup butter in microwave.  Pour melted butter into the cinnamon flour mixture and stir with a fork until crumbly; set aside.
  4. Using a mixer blend the cream cheese and 1/4 cup sugar until smooth.  Add 1 egg and 1 teaspoon vanilla; mix just until incorporated.  Set aside.
  5. In a medium bowl whisk together the 2 1/2 cups flour, baking powder and salt.  Using a mixer beat the butter, 3/4 cup brown sugar and 1/4 cup sugar until light and fluffy.  Add 1 teaspoon vanilla and 3 eggs; one at a time mixing just until incorporated. Add flour mixture and sour cream in three parts alternating between the two with the mixer on low.  Mix just until ingredients are incorporated.
  6. Spread half of the cake batter into the greased baking dish.  Top with the cream cheese mixture. Sprinkle with cinnamon sugar.  Drop the remaining cake batter on top of the cinnamon sugar in small rounded spoonfuls. Sprinkle with streusel topping. Bake for 35-40 minutes or until set in the center.

Keywords: cinnamon cake, cinnamon coffee cake, coffee cake, breakfast cake, cinnamon breakfast cake

Lemon Drop Martini

by 32 Comments

This Lemon Drop Martini is a lightly sweetened lip smacking lemon lovers treat.  This vodka based cocktail can be prepared in a couple of minutes in a cocktail shaker making it an easy party favorite.

Hubby and I both agree that this is one of our absolute favorite cocktail and perfect for making on the fly and for guests.  It is definitely party worthy!!

Lemon Drop Martini

 

Do you do any entertaining?  Do you enjoy a specialty adult beverage every now and then?  Hubby and I like to have a cocktail or two on the weekends and these Lemon Drop Martinis are always a welcome refreshment.  They take just a couple of minutes to prepare and they are a huge hit with family, friends and neighbors.  Lemons are so abundant and juicy during the peak summer months making this one of our favorite summer martinis.

We also enjoy making these with Meyer Lemons in the early Spring.  They are a little sweeter than regular lemons and this makes for a nice refreshing cocktail.  Meyer Lemons are seasonal so you may only be able to find them December through May.

Lemon Drop Martini Recipe

How do you make a Lemon Drop Martini?

This cocktail could not be any easier.  Run the rim of the glass with lemon juice and dip the edge in fine sugar.  In cocktail shaker combine ice, vodka, triple sec, lemon juice and sugar (if desired).  Give it a little shake and pour it in your glass.  It is just that simple to mix up!  Nothing to it folks!!

Helpful tips for making a Lemon Drop Martini

  • If you don’t have extra fine sugar you can use regular sugar pulsed a couple of times in a grinder.
  • Use good quality vodka.  It really does make a difference.
  • If you don’t have a cocktail shaker don’t fret.  You can use a clean jar, protein shaker or even a sports bottle.
  • Adjust this martini to taste.  The triple sec adds plenty of sweetness for me so I prefer mine without sugar.  Hubby though prefers his with sugar as he says he needs all the sweetness he can get.

Lemon Drop Martini Limoncello

 

The weekend will be here before you know it.  Put this Lemon Drop Martini Recipe on your to try list.  You will absolutely love it!

OTHER LEMON RECIPES YOU WILL LOVE!

This post was originally published August 7, 2018 and was republished June 12, 2019 with new content.

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Lemon Drop Martini

★★★★★

5 from 18 reviews

 

Lemon Drop Martini Recipe (A Lemon Lovers Dream Come True)This Lemon Drop Martini Recipe is a lightly sweetened lip smacking lemon lovers treat.  This vodka based cocktail can be prepared in minutes.

  • Author: Small Town Woman
  • Prep Time: 5
  • Total Time: 5
  • Yield: 1 martini 1x
  • Category: Cocktail
  • Method: Shaker
  • Cuisine: American
Scale

Ingredients

  • Ice
  • 2 ounces vodka or citrus vodka
  • 1 ounce triple sec
  • Juice of one large lemon (about 2–3 tablespoons)
  • Fine sugar

Instructions

  1. Run rim of martini glass with lemon juice and dip into the fine sugar
  2. Fill shaker with ice, vodka, triple sec, lemon juice (throw in the peels too) and sugar to taste. Shake real well to dissolve sugar.
  3. Pour in rimmed martini glass and enjoy.

Keywords: ADULT BEVERAGE, COCKTAIL, LEMON COCKTAIL, LEMON DROP, LEMON DROP MARTINI, MARTINI, MISCELLANEOUS

 

Spinach Salad with Warm Honey Mustard Vinaigrette

by 5 Comments

Spinach Salad with Warm Honey Mustard Vinaigrette is a tasty complete meal with crispy bacon, sweet red onion, earthy mushrooms and hard-boiled eggs all drizzled with a lightly sweetened warm vinaigrette.  It is the perfect Spring or Summer lunch or light dinner.

Spinach Salad

Well the New Year is upon us and with it comes the realization that maybe we have eaten too many Christmas cookies and maybe drank a little too much wine and booze. A little side note here did you know that a good dry champagne is low in sugar and carbohydrates.  The carbohydrate content of champagne is lower than that of other types of wine. Just a little FYI because I know that sometimes you just need to cut loose a little.

 It is time to clean up our diets a bit and see if we can give our bodies the energy and nutrients it needs to perform at its best.  In my world that never means sacrificing flavor or meals. This Spinach Salad with Warm Bacon Honey Mustard Vinaigrette brings it all together with fresh baby spinach, bacon, hard boiled eggs, red onions, mushrooms, tomatoes and croutons.  The warm bacon honey mustard vinaigrette is just perfect with this and is bursting with flavor.  I love a good salad packed with amazing flavors. So easy to put together, so filling and so flavorful.

Spinach Salad Recipe

How do you make Spinach Salad with Warm Honey Mustard Vinaigrette?

First layer your bacon on cookie sheet and load in a preheated oven cooking for about 12-14 minutes flipping halfway through the cooking process.  Move the cooked bacon to paper towels to drain reserving one tablespoon to small saucepan over low heat.  Add the minced garlic and cook for one minute. Whisk in the cider vinegar, Dijon mustard, honey, sea salt and black pepper. Slowly whisk in the olive oil. Cover the saucepan and turn off heat.

Then coarsely chop the cooked bacon.  In a large bowl add the baby spinach, hard-boiled eggs, sweet red onions, sun ripened tomatoes, earthy mushrooms, crisp croutons and smoked chopped bacon. Drizzle the salad with Warm Bacon Honey Mustard Vinaigrette and toss to coat. Serve immediately.

Spinach Bacon Salad

Helpful tips for making Spinach Salad with Warm Honey Mustard Vinaigrette?

  • Bacon is super easy to cook in the oven put it can be cooked in a skillet as well.  Just remember to reserve one tablespoon of bacon grease.
  • Pre-washed baby spinach is best with this salad as it is tender and a little bit sweeter than mature larger leafed spinach.
  • For eggs that are easier to peel you want eggs that are very close to expiration.  However not expired but close.
  • For an even tastier salad make Homemade Croutons.
  • Don’t skip the delicious Warm Honey Mustard Vinaigrette.  It really sends this salad over the top.

So if you are on the mend from your crazy holiday bliss, like to watch what you eat and still enjoy all the flavors of an amazing meal, or simply love a good salad than this Spinach Salad with Warm Bacon Honey Mustard Vinaigrette is perfect for you! Put it on your to try list and leave me a comment and let me know what you think.

Other complete meal salads you will love!

This post was originally published January 8th, 2018 and was republished June 10, 2019 with new content.

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Spinach Salad with Warm Bacon Honey Mustard Vinaigrette

Spinach Salad with Warm Bacon Honey Mustard Vinaigrette

★★★★★

5 from 5 reviews

Spinach Salad with Warm Honey Mustard Vinaigrette is a tasty complete meal with crispy bacon, sweet red onion, earthy mushrooms and hard-boiled eggs all drizzled with a lightly sweetened warm vinaigrette.

  • Author: Beth Pierce
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: salad
  • Method: bake
  • Cuisine: Southern
Scale

Ingredients

  • 4 slices bacon
  • 2 cloves garlic finely minced
  • 1/4 cup cider vinegar
  • 2 tablespoons Dijon mustard
  • 1/4 cup honey
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1/3 cup olive oil
  • 10 cups baby spinach
  • 3 hard boiled eggs peeled and sliced
  • 1/4 cup thinly sliced red onions
  • 1 cup grape tomatoes sliced
  • 2/3 cup thinly sliced buttons mushrooms (2–3 large)
  • 1 cup herb butter croutons

Instructions

  1. Preheat oven to 375 degrees. Lay bacon on cookie sheet and place in oven. Bake for 7-8 minutes and flip. Bake for 5-6 additional minutes or until golden brown. Move bacon to paper towels. Pour 1-1 1/2 tablespoons of bacon grease into small saucepan over low heat. Add garlic and cook for 60 seconds. Whisk in cider vinegar, Dijon mustard, honey, sea salt and black pepper. Slowly whisk in olive oil. Cover and turn off heat.
  2. Coarsely chop bacon. In large bowl add baby spinach, eggs, red onions, tomatoes mushrooms, croutons and chopped bacon. Drizzle salad with Warm Bacon Honey Mustard Vinaigrette and toss to coat. Serve immediately.

 

 

Lemon Bars

by 14 Comments

These luscious Lemon Bars are nestled on a sweet graham cracker crust and swirled with a super easy microwave lemon curd.  My family just loves them and they are one of our absolute favorite bars. They are so yummy that you are going to need to pace yourself or you will find that you just consumed three to four of them.

Lemon Bars

 

I just love lemons!!! Just the thought of lemons makes my mouth water.  I am the one of those people that can just eat the lemon curd right out of the bowl.  It is just that good.  This particular recipe calls for preparing the lemon curd in the microwave making these lemon bars such an easy treat.

Lemon Bar Recipe

How do you make Lemon Bars?

First in a small bowl stir together graham cracker crumbs, melted butter and sugar. Press evenly into a baking dish that has been coated with nonstick cooking spray.

Now melt the butter for the lemon curd and set it aside.  In a medium microwavable bowl stir together the sugar and the egg yolks.  Whisk in the lemon juice, lemon zest and the cooled melted butter. Microwave in one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a spoon. The lemon curd will thicken more as it cools.

Now using a mixer beat the sugar and cream cheese until smooth. Turn the mixer to low and add the lemon juice and one egg at a time mixing just until incorporated. Pour cream the cream cheese mixture over the graham cracker crust.

After the curd cools and thickens a bit you can spoon it in lines down the casserole pan lengthwise.  Three lines down the length will work just fine. Now using the end of a shish kabeb stick or a chop stick make small S’s down each line creating a swirl. The curd won’t make great swirls but the objective here is to  get lemon curd in almost every bite of every cheesecake bar.  Bake in a preheated oven until set in the center. Cool completely before cutting into bars.

Easy Lemon Bars

Helpful tips for making lemon bars!

  • Spray your baking pan with nonstick baking spray as this will add in cutting the bars and removing them from the pan easily.
  • If at all possible prepare your lemon curd ahead of time. This allows the curd time to cool and thicken.
  • Stir the lemon curd after each minute in the microwave. The process of cooking the curd in the microwave can take anywhere from 4-8 minutes depending on the strength of your microwave.
  • If you notice any small bits of cooked egg in the lemon curd run it through a fine mesh strainer.
  • Run the lemon curd down on top of the cheesecake mixture in three lines the length of the pan or six shorter lines the width of the pan.
  • Use a shish kabob stick or a chopstick to make swirls with the lemon curd once it is on top of the cream cheese mixture.  Lemon curd can get thick so the swirls will not be perfect but the objective is to get a little lemon curd in every bite.
  • Avoid running the stick to deep in the bars so you do not disturb the graham cracker crust.
  • Cool the lemon bars completely before slicing.  For the best results refrigerate for several hours up to overnight.
  • Avoid over beating the cheesecake batter as too much air can cause the cheesecake to rise while baking and collapse after.  Mix just until combined and smooth.

Lemon Cheesecake Bars

You and your loved ones are going to adore these! Does anyone know how to get a teenager to stop eating these?

Other Lemon Recipes you will love!

This post was originally published June 15, 2016 and was republished June 9, 2019 with new content.

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Lemon Bars

★★★★★

5 from 8 reviews

  • Author: Beth Pierce
  • Prep Time: 25
  • Cook Time: 30
  • Total Time: 55 minutes
  • Yield: 24 bars 1x
  • Category: dessert
  • Method: bake
  • Cuisine: American
Scale

Ingredients

Graham Cracker Crust

  • Nonstick cooking spray
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons butter melted
  • 2 tablespoons sugar

Lemon Curd Filling

  • 4 tablespoons butter
  • 1/2 cup sugar
  • 3 egg yolks
  • 1/2 cup fresh lemon juice
  • Zest of 1 lemon

Cheesecake Filling

  • 1/2 cup sugar
  • 2 (8 ounce) packages of cream cheese
  • 1 tablespoon lemon juice
  • 2 eggs

Instructions

  1. Preheat oven to 325 degrees. Spray 9 x 13 inch baking dish with nonstick cooking spray. In small bowl combine graham cracker crumbs, 6 tablespoons melted butter and 2 tablespoons sugar. Press evenly into baking dish.
  2. Melt 4 tablespoons butter and allow to cool for 5 minutes. In medium microwavable bowl combine 1/2 cup sugar and egg yolks until smooth. Whisk in lemon juice, lemon zest and melted butter. Microwave in one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a spoon. Curd will thicken more as it cools.
  3. In stand mixer with paddle attachment mix 1/2 cup sugar and cream cheese until smooth. Turn mixer to low; add lemon juice and 1 egg at a time mixing just until incorporated. Pour cream cheese mixture over graham cracker crust.
  4. Using lemon curd make three lines the length of the baking dish going all the way to the edge. Using a shish kabeb stick or chop sticks make small S’s through each line. Don’t go too deep as you do not want to disturb the crust. Bake 35-40 minutes or until set in the center.
  5. Cool completely before slicing.  For best results refrigerate for several hours up to overnight.

Notes

Lemon curd is too thick to get great swirls from. The objective here is get lemon in every bite.

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