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Recent posts from this category:

  • Garlic Butter Shrimp Garlic Butter Shrimp
  • Chicken Barley Soup
  • Cabbage Casserole Cabbage Roll Casserole
  • Stuffed Pepper Soup Stuffed Pepper Soup
  • Best Ever Italian Wedding Soup Recipe Best Ever Italian Wedding Soup

    • Garlic Butter Shrimp

    by 1 Comment

    With seven ingredients this scrumptious Garlic Butter shrimp comes together in about ten minutes.  You can serve as a quick little appetizer or over angel hair pasta. For a complete meal serve with Bacon Wrapped Asparagus or Stuffed Portobella Mushrooms with Bruschetta.

    Garlic Butter Shrimp

    I just love a good shrimp dish.  With just a few easy tips anyone can cook shrimp like a chef.  This dish is so incredibly easy and quick that I am sure you are going to fall in love with it. I prefer shrimp caught in the wild over farm raised.  They eat a healthier diet and tend to be lower in saturated fat.  However this recipe can be cooked with either or.  You can use almost any size shrimp from 16-40 count per pound.  I like to shoot for somewhere in the middle especially if it is on sale.

    Garlic Butter Shrimp Recipe

    How do you make Garlic Butter Shrimp?

    First start by prepping your shrimp.  Peel and devein your raw shrimp. You can leave the tails intact if serving as more of an appetizer.  If serving over pasta it is helpful to remove them.  Please see my helpful hints on deveining shrimp.

    Melt the butter in a large skillet over medium/medium high heat.  Add the shrimp, sprinkle lightly with cayenne pepper and crushed red pepper (just a couple of pinches each)  and cook for 2-3 minutes or until they are slightly pink with red tails and opaque flesh. Turn the shrimp halfway through the cooking process.  Add the garlic and cook for 30 seconds stirring continuously.  Remove from the heat, add the lemon juice and fresh chopped parsley and serve immediately.

    Lemon Garlic Butter Shrimp

    Tips for making Garlic Butter Shrimp

    • If possible buy wild caught shrimp. They taste better and are usually lower in saturated fat.
    • After prepping your shrimp. Pat dry with clean paper towels.
    • This recipe moves fast so it needs your full attention. Shrimp cook very quickly and if cooked too long they become tough.  Stay focused on how the shrimp look.
    • If ground cayenne pepper and crushed red pepper are too spicy for your liking than substitute with some Italian seasoning.
    • Add the garlic to the skillet as soon as you think the shrimp are about done. Garlic can cook anywhere from about 30-60 seconds. Much more than that and it could burn and taste bitter. It is best to constantly stir garlic over medium high heat to make sure it does not burn.
    • As soon as the shrimp are done remove from the heat.
    • For this recipe I really prefer fresh parsley over dried parsley.
    • Shrimp does not reheat well as it get overcooked so plan on consuming the whole recipe in one sitting.

    Garlic and Butter Shrimp

    How do you peel and devein shrimp?

    To peel the shrimp simply pull on the legs and the shell will begin to peel away. You can keep or remove the tails depending on how you intend to serve this recipe. If serving as an appetizer keep the tails on.  It is easier to eat them that way.  If serving over pasta remove the tails. Now to devein the shrimp take a small pairing knife and make a shallow cut down the center of the back to the top edge of where the tail is or was. To remove the black intestine run the cool water over the back of the shrimp and rub with your fingers so the vein will rinse out easily.

    Other delicious shrimp recipes you will love!!

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    Garlic Butter Shrimp

    Garlic Butter Shrimp

    This easy and delectable recipe brings shrimp, garlic butter and a few simple spices together in perfect harmony in about ten minutes.

    • Author: Beth Pierce
    • Prep Time: 10
    • Cook Time: 3
    • Total Time: 13 minutes
    • Yield: 4 1x
    • Category: dinner shrimp
    • Method: stove top
    • Cuisine: American
    Scale

    Ingredients

    • 4 tablespoons butter
    • 1 lb shrimp medium large to large peeled, deveined and tails removed if desired
    • 2 pinches ground cayenne pepper (see notes)
    • 1–2 pinches crushed red pepper (see notes)
    • 2 cloves garlic minced
    • 1 lemon juiced
    • 1 tablespoon fresh chopped parsley
    • (optional) lemon wedges for garnish.

    Instructions

    1. Melt the butter in a large skillet over medium/medium high heat.
    2. Add the shrimp, sprinkle lightly with cayenne pepper and crushed red pepper. Cook for 2-3 minutes; turning halfway through the cooking process. Cook until they are slightly pink with red tails and opaque flesh.
    3. Add the garlic and cook for 30 seconds; stirring continuously.  Remove from the heat, stir in the lemon juice and fresh chopped parsley and serve immediately.

    Notes

    The cayenne pepper and the crushed red pepper add just a touch of heat.  If you prefer no heat omit and substitute 1/2 teaspoon Italian seasoning.

    Keywords: garlic shrimp, lemon garlic butter shrimp, garlic butter shrimp recipe, how to make garlic butter shrimp, garlic and butter shrimp

     

     

    Chicken Barley Soup

    by 5 Comments

    Easy and quick this delicious Chicken Barley Soup combines, onions, carrots, celery, garlic, green beans and chicken in a lightly seasoned broth.  Rotisserie chicken helps this soup come together in short order.

    Chicken Barley Soup

    Fall is right around the corner and soon the nights will be cooling off. What better way to celebrate fall than to make a scrumptious pot of yummy soup.  Chicken Barley Soup is a family favorite and it comes together in a little over 45 minutes making it perfect for those busy nights filled with laundry, homework and chores.  This soup recipe takes full advantage of one of those delectable already cooked to perfection rotisserie chickens.  I usually purchase one from Costco, but they are also available at Sams, Walmart and most local grocery stores.

    Chicken and Barley Soup

    How do you make Chicken Barley Soup?

    Start by heating a little olive oil in a heavy stockpot or Dutch oven over medium heat.  Add the onion, carrots, celery and green beans cooking for about 3-4 minutes. In the last 30-60 seconds of cooking add the garlic and poultry seasoning stirring continuously.  Now add the chicken broth and the bay leaves and bring to a simmer.

    Once the pot comes to a low simmer add the barley, cover and cook for 35-40. Uncover and add the rotisserie chicken cooking for an additional 5 minutes or until the barley is tender yet chewy and the chicken is warm.  Don’t forget to remove the bay leaves.

    Chicken Barley Soup Recipe

    Helpful tips on making Beef Barley Soup

    • Chop your vegetables really small so they cook all the way through and so you get a variety of ingredients in every spoonful.
    • Use low sodium chicken broth.  There is plenty of salt for flavor in the low sodium version and you can always add more to taste.
    • Rotisserie chickens are available in club warehouses and most grocery stores.  You can also poach a portion of a chicken or some chicken breasts in place of the rotisserie chicken.
    • Any kind of green bean will work including Haricots Verts.  Just be sure to trim them and cut them in 3/4 inch segments.
    • I really prefer using the medium barley (not the quick cooking barley) is this recipe. However in a quick pinch it could be substituted.

    Chicken Barley Soup Recipes

    This delectable Chicken Barley Soup is super easy, quick and totally family friendly.  Put the ingredients on your shopping list today and make your family an awesome hearty meal.

    Other soup recipes you will love!

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    Chicken Barley Soup

    Chicken Barley Soup

    ★★★★★

    5 from 5 reviews

    Rotisserie chicken, carrots, celery, onions, green beans and barley are combined in a slow simmered broth for an easy delicious hearty soup.

    • Author: Beth Pierce
    • Prep Time: 10
    • Cook Time: 50
    • Total Time: 1 hour
    • Yield: 6 bowls 1x
    • Category: soup
    • Method: stove top
    • Cuisine: American
    Scale

    Ingredients

    • 2 tablespoons olive oil
    • 2 large carrots peeled and chopped (see notes)
    • 2 large stalks of celery chopped
    • 1 medium sweet onion chopped
    • 2 cups green beans trimmed and cut in 3/4 inch segments
    • 2 cloves garlic minced
    • 1/2 teaspoon poultry seasoning
    • 6 cups low sodium chicken broth
    • 2 bay leaves
    • 3/4 cup medium pearl barley (not the quick cooking)
    • 2 1/2 cup cooked chicken cut in small bite size pieces
    • salt and pepper to taste

    Instructions

    1. Heat olive oil in heavy stockpot or Dutch oven over medium heat.  Add carrots, celery, onions and green beans; cook for 3-4 minutes stirring several times.  In the last 30 seconds of cooking add the garlic and poultry seasoning; stir continuously.  Add chicken broth and bay leaves. Bring to a simmer.
    2. Add the barley, cover and cook for 35-40. Uncover the pot and add the rotisserie chicken cooking for an additional 5 minutes or until the barley is tender and chicken is warm.  Remove the bay leaves. Add salt and pepper to taste.

    Notes

    You do not have to peel your carrots however peeling them does make the soup look tastier.

    Keywords: chicken barley soup, chicken soup, barley soup, chicken barley soup recipe, recipes using barley, soup, chicken vegetable barley soup, chicken vegetable soup with barley

    Cabbage Roll Casserole

    by 52 Comments

    Cabbage Roll Casserole is an easy family favorite.  It combines all the delicious flavors of stuffed cabbage rolls with a lot less time and effort. This delectable casserole makes eight healthy servings and leftovers heat perfectly in the microwave.

    Cabbage Roll Casserole

    Well the New Year is here and with it comes lots of chores to do. The Christmas tree needs to be taken down and all the treasured ornaments put away until next year.  All the Christmas decorations need to be put back in their storage boxes and loaded on their reserved shelves in the basement.  The outdoor lights need to be unhooked and wrapped back up in their appropriate boxes.  Supper will be here before you know it.  This Cabbage Roll Casserole is quick to come together and tastes just as good or better as the cabbage rolls your Grandma used to make.  Just think of it as unstuffed cabbage roll casserole.

    Unstuffed Cabbage Roll Casserole

    How do you make Cabbage Roll Casserole?

    Start by browning the ground beef.  When it is about halfway browned add the onion and cook until the beef is fully browned. Turn the heat to low and toss in the garlic the last minute of cooking. Drain any excess fat from the skillet.  Add the paprika, onion powder, cayenne, brown sugar, tomato sauce, beef broth and rice.  Bring the mixture to a low boil and then turn to simmer and cover with a lid.  Simmer until the rice is tender.

    In a separate large skillet add a little olive oil.  Add half of the chopped cabbage and cooked until it starts to get tender.  Add the cooked cabbage to a casserole dish that has been sprayed with a little nonstick cooking spray. Spread half of the beef mixture on top of the cabbage and top with half of the cheddar and Monterey Jack Cheese.  Cook the second half of the cabbage the exact same way and add to the casserole dish.  Top with the remaining cheese and bake covered for about twenty minutes then remove the foil and continue cooking until the cheese is lightly browned.

    Cabbage Roll Casserole Recipe

    Can Cabbage Roll Casserole be prepared in a skillet?

    Of course with a couple of easy steps you can have this all prepared in the same skillet that you cooked the cabbage in.  You could do it either on the stove top or in an ovenproof skillet.

    Stove Top Cabbage Roll Casserole Method

    After you finish cooking the cabbage simply layer cabbage, cooked beef mixture, cheese, cabbage, cooked beef mixture and cheese in the skillet.   Turn the heat to a low simmer and cover with a lid or foil.  Cook until the cabbage is tender and the cheese is melted.

    Ovenproof Skillet Cabbage Roll Casserole Method

    Make sure that your skillet is ovenproof and simply layer the cooked cabbage, cooked beef mixture, and cheese.  Repeat the layers ending with the remaining cheese.  Cover with foil and bake for twenty minutes.  Remove the foil and continue baking until the cheese is lightly browned and melted.

    Lazy Cabbage Roll Casserole

    Shredded Cabbage Roll Casserole

    Other add ins for Cabbage Roll Skillet.

    I have lots of readers who like their recipes with a little bit of kick and extra spice.  If you are one of them this section is for you!  Pick one or two of these to add some pizzazz to the casserole!  Of course if you were born with a Habanero Pepper in your mouth go for it.

    • 1-2 tablespoons Cajun seasoning added at the same time as the other spices.
    • 1-2 pinches crushed red pepper added with the tomato sauce and beef broth
    • A (14.5 ounce) can of of fire roasted tomatoes added at the same time as the tomato sauce
    • Pepper Jack Cheese in place of the Monterey Jack
    • Minced jalapeno added at the same time as the minced garlic

    Cabbage Roll Casserole

    This delectable Cabbage Roll Casserole is family friendly, easy, quick and adaptable to your individual taste buds.  Put the ingredients on your shopping list today and make this wholesome casserole for your family.

    Other casseroles you will love!

    This post was originally published Jan 1, 2019 and was republished August 18, 2019 with new content

     

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    Cabbage Roll Casserole

    Cabbage Roll Casserole

    ★★★★★

    5 from 13 reviews

    This easy casserole brings all the delicious flavors of cabbage rolls together with a lot less time and effort.

    • Author: Small Town Woman
    • Prep Time: 25
    • Cook Time: 40
    • Total Time: 1 hour 5 minutes
    • Yield: 8 1x
    • Category: main meal casserole
    • Method: stove top and bake
    • Cuisine: American
    Scale

    Ingredients

    • 1 lb lean ground beef
    • 1 medium onion chopped
    • 3 cloves garlic minced
    • 1/2 teaspoon paprika
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon ground cayenne pepper
    • 2 tablespoons brown sugar
    • 1 (15 ounce) can tomato sauce
    • 1 (14.5 ounce) can low sodium beef broth
    • 1 cup long grain white rice (uncooked)
    • 2 tablespoons olive oil
    • 1 medium head green cabbage chopped
    • 1 1/2 cups finely shredded sharp cheddar
    • 1 1/2 cups finely shredded Monterey Jack Cheese

    Instructions

    1. Preheat oven to 350 degrees.  Spray 9×13 inch casserole dish with nonstick cooking spray or olive oil spray.
    2. Brown ground beef.  When the ground beef is about halfway browned add the onion; cook until the beef is fully browned. Reduce the heat to low.  Add the garlic and cook for 1 minute stirring continuously. Drain any excess fat from the skillet.
    3.  Add paprika, onion powder, cayenne, brown sugar, tomato sauce, beef broth and rice.  Bring the mixture to a low boil. Turn to simmer and cover with lid.  Simmer for 20 minutes until rice is tender.
    4. Heat 1 tablespoon olive oil in large skillet over medium heat. Add 1/2 of the chopped cabbage and cook until slightly tender; 5-7 minutes.  Spread cabbage over the bottom of the casserole dish.  Top with 1/2 of the ground beef mixture.  Sprinkle with 1/2 of the cheeses; blending them.  Heat 1 tablespoon olive oil in large skillet over medium heat. Add the other 1/2 of the chopped cabbage and cook until slightly tender; 5-7 minutes. Spread the cabbage over the cheese in the casserole dish.  Top with the other 1/2 of the beef mixture and then with the remaining cheese.
    5. Cover the casserole with aluminum foil and bake for 20 minutes.  Remove the foil and bake for another 20 minutes or until the cheese is lightly browned.

    Keywords: cabbage casserole, casserole, cabbage rolls, deconstructed cabbage rolls

    Stuffed Pepper Soup

    by 27 Comments

    This Stuffed Pepper Soup has the same awesome flavors of stuffed peppers with a lot less work. Just think of it as deconstructed stuffed peppers. It comes together very quickly and is a family favorite.

    Stuffed Pepper Soup

    School is back in session and fall is right around the corner. It is just about time for soup weather.  Of course I think anytime is a great tme for soup. This Stuffed Pepper Soup has the same awesome flavors of stuffed peppers with a lot less work.  Just think of it as deconstructed stuffed peppers in soup form. It only takes about thirty minutes to prepare this soup making it absolutely doable for weeknights.

    How do you make Stuffed Pepper Soup?

    First brown the ground sausage and ground beef over medium heat in a heavy stockpot or Dutch oven.  About halfway through the browning process add the onions and bell peppers.  Stir several times to keep the meat browning and the vegetables from burning.  In the last 60 seconds of cooking turn the heat to low and add the minced garlic stirring constantly. Drain any excess grease from the pan.

    Add the beef broth, chicken broth and salsa style tomatoes.  Simmer over low heat for about 15 minutes. Now stir in the quick cooking rice and cover the pan.  Simmer covered for about 5-7 minutes.  This soup is best served promptly.

    Stuffed Pepper Soup Recipe

    Helpful tips for making Stuffed Pepper Soup

    • Use good quality sausage and lean ground beef.
    • If available use sweet Vidalia onions. A little sweetness really makes this recipe stand out.
    • Dice your bell peppers into small bite size pieces.  You can use any combination of colored bell peppers.
    • If you prefer more of an Italian based soup replace the salsa style tomatoes with canned petite diced tomatoes and add 3/4 teaspoon of Italian seasoning.
    • If you do not have quick rice available to you cook long or short grain white rice according to package instructions.  You will need about 1 1/2 – 2 cups cooked rice.
    • I personally like to use Jasmine rice.
    • If you know you will be saving leftovers cook the rice separately and add a small amount per bowl. This way the rice will not continue to soak up the broth and swell.

    Stuffed Pepper Soup is so quick to come together and it is one of those recipes that you can cut and prep as you go. It does not require much simmer time but feel free to if you are busy with something else although your peppers will get pretty soft. It is perfect for a weeknight meal and is enjoyed by my whole family.

    Stuffed Green Pepper Soup

    Stuffed Pepper Soup is quick, dependable and tasty. Put the ingredients on your list this week.  Fall will be approaching before you know it and you will want to have all of your favorites in order.

    Other soup recipes you will love!

    This recipe was first published August 4, 2017 and was republished August 16, 2019 with new content.

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    Stuffed Pepper Soup

    Stuffed Pepper Soup

    ★★★★★

    5 from 2 reviews

    Ground sausage, ground beef, onions, sweet bell peppers, garlic and rice are cooked and  simmered in a salsa style broth creating a delectable family friendly easy soup.

    • Author: Beth Pierce
    • Prep Time: 5
    • Cook Time: 30
    • Total Time: 35 minutes
    • Yield: 6 bowls 1x
    • Category: soup
    • Method: stovetop
    • Cuisine: American
    Scale

    Ingredients

    • 1/2 lb lean pork sausage
    • 1/2 lb lean ground beef
    • 1 small onion finely chopped
    • 1 green pepper finely chopped
    • 1 red pepper finely chopped
    • 3 cloves garlic minced
    • 4 cups low sodium beef broth
    • 2 cups low sodium chicken broth
    • 1 can (14.5 ounce) salsa style tomatoes
    • 3/4 cup uncooked quick cooking rice (I use the jasmine)

    Instructions

    1. In heavy stock pot or dutch oven over medium heat brown pork sausage and ground beef;  breaking up as you go.  About halfway through the browning process add the onions and bell peppers; stirring several times.   In the last minute of browning time reduce heat to medium low and add minced garlic; stirring constantly. Drain any excess grease.
    2. Add beef broth, chicken broth and salsa style tomatoes and bring to a simmer.  Simmer for 15 minutes or until the peppers just begin to soften.
    3. Add the rice and stir to coat. Cover and cook for 5-7 minutes or until rice is tender. For best results serve promptly.

    Notes

    If desired sprinkle each bowl with a couple tablespoons of finely shredded cheddar.

    Keywords: deconstructed stuffed peppers, pepper soup, stuffed bell pepper soup, stuffed green pepper soup, deconstructed bell pepper soup, soup

     

    Best Ever Italian Wedding Soup

    by 67 Comments

    Italian Wedding Soup is made with delicious pork and beef meatballs, onions, carrots, celery, garlic, spinach and pasta in a deliciously seasoned broth.

    Italian Wedding Soup

    Italian Wedding Soup

    Hard to talk about soup this time of year when it is almost one hundred degrees but before we know it fall will be here and soup will be on the agenda.  We are a soup loving family and we eat it year round regardless of the heat! Just kick that thermostat down a little lower.  You and yours are going to love this delicious Italian Wedding Soup.  Homemade soup is just so pleasurable and you are in control of the good wholesome ingredients.

    Why is it called Italian Wedding Soup?

    Unfortunately Italian Wedding Soup has nothing to do with weddings.  It wasn’t named after the marriage of two people but named after the heavenly marriage between meat and vegetables.  I know it is a bit of a let down as you were probably thinking this soup has got to have a great story behind it and a bunch of symbolism.  Nope just terrific tasting soup that they probably should serve at weddings.

    Italian Wedding Soup Recipe

    How do you make Italian Wedding Soup?

    You are going to combine the ground beef, pork, breadcrumbs, egg, Parmesan, herbs and spices and shape into meatballs and cook over medium heat until browned.  Don’t worry if they are not fully cooked.  Those sweet babies will finish cooking in the soup. Remove meatballs from skillet and plate.

    Add onions, carrots and celery to same skillet and cook until slightly softened. Add garlic and herbs and cook for one minute.  Move cooked vegetables to dutch oven or large stockpot.  Add chicken broth and bring soup to low boil.  Add pasta and cooked meatballs.  Cook about ten to fifteen minutes or until pasta is tender.  Add spinach the last minute of cooking.

    If you own a dutch oven the whole thing can be prepared from start to finish in there.  They are great for browning meat.  However I would drain any excess grease before adding the chicken broth.

    Authentic Italian Wedding Soup Recipe

    Are you and your loved ones major soup fans?  We probably have soup at least once a week around here.  It is so good and so comforting.  I don’t know why it has that calming effect but it really does.

    Other soup recipes you will love!

    What is Italian Wedding Soup

    So if you love soup this Best Ever Italian Wedding Soup Recipe is a must try.  You and your family are really going to enjoy this fabulous soup.

    This post was originally published July 5, 2018 and was republished August 16, 2019 with new content.

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    Italian Wedding Soup

    Easy Italian Wedding Soup Recipe

    ★★★★★

    4.9 from 14 reviews

    An easy soup made with delicious pork and beef meatballs, onions, carrots, celery, garlic, spinach and acini di pepe pasta all simmered in a lightly seasoned broth.

    • Author: Beth Pierce
    • Prep Time: 30 minutes
    • Cook Time: 30 minutes
    • Total Time: 1 hour
    • Yield: 6 servings 1x
    • Category: Soups
    • Method: Stovetop
    • Cuisine: American
    Scale

    Ingredients

    Meatballs

    • 1 1/4 lbs mixed ground pork and beef
    • 1/2 cup bread crumbs
    • 1 tablespoon dried parsley
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 1 egg
    • 1/2 cup shredded Parmesan cheese

    Soup

    • 1 medium sweet onion diced
    • 2 large carrots diced
    • 2 stalks of celery diced
    • 3 cloves garlic minced
    • 1 tablespoon dried parsley
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 8 cups low sodium chicken broth
    • 1 cup acini di pepe (see notes)
    • 4 cups baby spinach

    Instructions

    1. In bowl combine ground pork, beef, bread crumbs, parsley, basil, oregano, egg and Parmesan cheese. Shape into 3/4 inch balls. Brown in skillet over medium heat. Remove from skillet and plate.
    2. In same skillet over medium heat add onion, carrots and celery. Cook until the vegetables are slightly softened; about 5 minutes. Add garlic, parsley, basil and oregano and cook for 1 minute. Add cooked vegetables to heavy stockpot or dutch oven. Add chicken broth and bring to low boil.
    3. Add acini di pepe and cooked meatballs. Cook for 15 minutes or until pasta is tender. Add spinach last minute of cooking.

    Notes

    If you can not find acini di pepe you can substitute orzo.

    Keywords: wedding soup, wedding soup recipe, Italian wedding soup recipe, meatball and pasta soup, recipes using acini di pepe

    Roasted Pork Tenderloin and Vegetables

    by 9 Comments

    This Roasted Pork Tenderloin and Vegetables is slow cooked in a dutch oven or covered roasting pan.  It combines browned pork tenderloin with onions, potatoes, carrots, fire roasted tomatoes and a perfect blend of common pantry spices in a super easy gravy that almost prepares itself.

    Roasted Pork Tenderloin

    It is looking pretty dreary outside however a warm comfort recipe always makes dark dank days better.  I absolutely love comfort food recipes! They are one of my favorite parts about fall, winter and early spring.   This Roasted Pork Tenderloin and Vegetables is so delicious and so easy.

    Roasted Pork Tenderloin and Vegetables is slow cooked in a dutch oven or covered roasting pan.  It combines browned pork tenderloin with onions, potatoes, carrots, fire roasted tomatoes and a perfect blend of common pantry spices in a super easy gravy that almost prepares itself. It cooks up so tender in a little over an hour. You can serve it up in a soup bowl like a chunky soup or stew with a piece of crusty french bread or baguette.

    Roasted Pork Tenderloin Recipes

     

    How do you make Roasted Pork Tenderloin with Vegetables?

    First using a Dutch Oven or heavy skillet brown the pork tenderloin in a little olive or vegetable oil over medium heat.  Remove from the Dutch Oven and place on a plate and set aside.  Now add the onion and cook for several minutes stirring a couple of times. Add about one cup of chicken broth and stir to remove the delicious brown bits from the bottom of the pan. In the cooking world this is known as deglazing.

    If you are using a roasting pan instead of a Dutch Oven transfer the onions and broth now. Add the potatoes, carrots, fire roasted tomatoes, Worcestershire Sauce, oregano, basil, onion powder and garlic powder to the Dutch Oven or roasting pan. Stir gently to coat the vegetables. Place the roast on top of vegetables, cover and bake for 325 degrees for about 1 hour or until the vegetables are fork tender. Remove the pork tenderloin to a cutting board and remove vegetables to a bowl.

    Whisk together a little chicken broth and cornstarch. Place the cooked broth from the roasting pan in large saucepan over low heat (this can also be done right in the dutch oven) whisk in the cornstarch mixture.  Continue whisking and cooking until slightly thickened. Cut roast and add it and the vegetables  to the gravy. Stir gently to combine and simmer just until warm.

    Oven Roasted Pork Tenderloin

    Tips for making Roasted Pork Tenderloin

    • I love my Dutch Oven.  It is one of my favorite ways to cook because you can sear, braise and roast all in the same pan.  However if you do not have one or want to invest in one you can cook this recipe using a couple of pans.
    • If available use Vidalia onions as they are sweet and really send this recipe over the top.
    • Deglaze the pan using chicken or vegetable broth to get those delicious tasty brown bits off the bottom.
    • Cook the tenderloin and vegetables in the oven just until the vegetables are fork tender.
    • If you like your pork tenderloin a little less done remove it about 20-30 minutes early and wrap in a loose tent foil.  Place the rest of the goodies (vegetables, broth and tomatoes) back in the oven and finish cooking until fork tender. Once the vegetables are done remove them from the pan, make the gravy, slice the pork tenderloin and add it and the vegetables back to the pan.

    If you love easy, delectable and dependable comfort food recipes than put this Roasted Pork Tenderloin and Vegetables on your to try list today.  This is an amazingly flavorful recipe that you can feel great about feeding your family.

    Other pork recipes you will love!

     

    This post was originally published February 22, 2018 and was republished August 15, 2019 with new content.

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    Roasted Pork Tenderloin and Vegetables

    Pork Tenderloin Roast Recipe

    ★★★★★

    4.8 from 8 reviews

    Family friendly delectable slow cooked pork tenderloin, with onions, potatoes, carrots, fire roasted tomatoes in a super easy gravy that comes together in minutes.

    • Author: Beth Pierce
    • Prep Time: 15 minutes
    • Cook Time: 80 minutes
    • Total Time: 1 hour 35 minutes
    • Yield: 4 servings 1x
    • Category: main meal pork
    • Method: stovetop and bake
    • Cuisine: American
    Scale

    Ingredients

    • 2 tablespoons olive oil
    • 1 1/4 –1 1/2 lb pork tenderloin trimmed
    • 2 medium onions cut in eighths
    • 1 1/4 cups low sodium chicken or beef broth
    • 4–5 small red potatoes quartered
    • 3 large carrots peeled and cut in chunks
    • 1 can (14.5 ounce) fire roasted tomatoes
    • 1 tablespoon Worcestershire Sauce
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 2 tablespoons cornstarch
    • Salt & pepper

    Instructions

    1. Heat olive oil in dutch oven or skillet over medium; brown pork tenderloin on all sides. Remove from skillet and set aside. Add onion and cook for 2-3 minutes. Add 1 cup chicken broth and stir to remove brown bits from the bottom of the pan.
    2. If using covered roasting pan transfer liquid and onions now.
    3. Add potatoes, carrots, fire roasted tomatoes, Worcestershire Sauce, oregano, basil, onion powder and garlic powder. Stir to coat vegetables. Place roast on top of vegetables, cover and bake for 325 degrees for 1 hour or just until vegetables are tender. Remove pork tenderloin to cutting board. Remove vegetables to bowl. Whisk together 1/4 cup chicken broth and cornstarch. Place cooked broth from roasting pan in large saucepan over low heat (this can also be done right in the dutch oven) whisk in cornstarch mixture; continue whisking and cooking until slightly thickened. Cut roast and add it and the vegetables to the gravy. Stir gently to combine and simmer over low just until warmed.

    Notes

    If you like your pork tenderloin a little less done remove it about 20-30 minutes early and wrap in a loose tent foil.  Place the rest of the vegetables, broth and tomatoes back in the oven and finish cooking until fork tender. Once the vegetables are done remove them from the pan, make the gravy, slice the pork tenderloin and add it and the vegetables back to the pan.

    Keywords: dutch oven roasted pork tenderloin, pork tenderloin and vegetables, recipes using pork tenderloin, roasted pork tenderloin, roasted pork tenderloin recipe, pork tenderloin

     

    Banana Fritters

    by 7 Comments

    These Banana Fritters are family friendly super easy crispy fried fritters full of fresh banana, cinnamon, cloves and a pinch of allspice.  For a nice finishing touch dip in fresh maple syrup, sprinkle with powdered sugar or roll in cinnamon sugar.

    Banana Fritters

    My family just loves these easy Banana Fritters!  They are best served warm out of the fryer. I like to fry these up in my dutch oven with about an inch of vegetable oil flipping halfway through the browning process.  My kids just love them for breakfast or for an after school snack.

    Banana Fritters Recipe

    How do you make Banana Fritters?

    First mash the bananas and stir in the milk and vanilla.  Whisk together the flour, sugar, baking powder, salt, cinnamon, cloves and allspice.  Add the wet ingredients to the dry ingredients and stir just until incorporated.

    Now in a large heavy skillet like a cast iron or Dutch oven heat about one inch of vegetable oil to 350-375 degrees.  Use a candy thermometer to help you try to maintain a constant temperature.  Using a tablespoon drop rounded spoonfuls of dough into the hot oil.  Fry until golden brown and cooked through turning halfway through the cooking process. Remove to paper towels to drain.

    Sprinkle powdered sugar over the top or roll in cinnamon sugar. These Banana Fritters are best served right away.

    Jamaican Banana Fritters

    Helpful tips for making Banana Fritters

    • For best taste results use bananas that are over-ripe.
    • Do not over mix the dough.  Stir just until incorporated.
    • Try to maintain an oil temperature between 350-375.  Too low and the fritter will absorb too much of the oil.  Too high and the fritter will burn on the outside but not cook all the way through.
    • Drop by rounded tablespoons into the hot oil leaving enough space between them and working in small batches. Turn them after they are golden brown on the bottom and cook until they are golden brown on the other side.
    • Use the first fritter as a test to judge accurate cooking time and the stability of your oil temperature.
    • For the final touch dust with powdered sugar or roll in cinnamon sugar.

    How to Make Banana Fritters

    Other breakfast sweets you will love!

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    Banana Fritters

    Banana Fritters

    ★★★★★

    5 from 6 reviews

    A simple and quick recipe for delectable fried fritters filled with fresh bananas and cinnamon with a pinch of cloves and allspice.

    • Author: Beth Pierce
    • Prep Time: 10
    • Cook Time: 5
    • Total Time: 15 minutes
    • Yield: 4 servings 1x
    • Category: breakfast sweet
    • Method: deep fry
    • Cuisine: American
    Scale

    Ingredients

    • 2 large mashed overripe bananas
    • 1/4 cup 2% milk
    • 1/2 teaspoon vanilla extract
    • 1 cup flour (all purpose)
    • 2 tablespoons sugar
    • 2 teaspoons baking soda
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/8 teaspoon ground allspice
    • 1 pinch ground cloves
    • vegetable oil for frying
    • powdered sugar (optional)
    • cinnamon sugar (optional)

    Instructions

    1. In a small bowl mash peeled bananas.  Stir in milk and vanilla.
    2. Whisk together flour, sugar, baking powder, salt, cinnamon, allspice and cloves.  Add the wet ingredients to the dry ingredients and stir just until incorporated.
    3. Heat 1 inch vegetable oil in heavy stockpot, Dutch oven or cast iron skillet to 350-375 degrees. Drop rounded tablespoons of dough into fryer. Cook until golden brown on the bottom; flip and cook the other side until golden brown.  Work in small batches; making sure to cook all the way through. Place fritters on paper towels to drain.  Dust with powdered sugar or roll in cinnamon sugar and serve warm.

    Notes

    • To make cinnamon sugar combine 1 1/2 cups sugar with 1 1/2 tablespoons cinnamon.
    • A deep fryer may be used as well.

    Keywords: fritters, fried fritters, breakfast fritters, banana fritters, recipes using overripe bananas

     

    Three Cheese Lasagna Roll Ups with Sausage

    by 12 Comments

    These Three Cheese Lasagna Roll Ups are a super easy family friendly that can be prepped and in the oven in about twenty minutes.  For a complete entertainment worthy meal combine with Italian Chopped Salad with Fresh Italian Dressing and Triple Cheese Garlic Bread.

    Lasagna Roll Ups

    School starts this week and things are going to get very busy very quickly.  These Three Cheese Lasagna Roll Ups make for a quick and easy weeknight meal.  You can prepare the entire dish ahead of time and throw it in the oven thirty minutes before devouring it!   It is family friendly yet elegant and quick.

    Lasagna Roll Ups Recipe

    How do you make Three Cheese Lasagna Roll Ups?

    First cook the lasagna noodles according to package instructions and drain well.  Now brown the Italian Sausage adding the onions about halfway through the browning process and the minced garlic during the last minute of cooking.

    Next lay the lasagna noodles out in front of you and spread a thin layer of the the sausage mixture over the noodles dividing as evenly as possible. Sprinkle half of the three shredded cheeses over the sausage mixture and slowly roll the noodle up.   Place the rolled up lasagna noodles seam side down in a 9×11 inch baking dish that has been spread with a small amount of marinara to prevent the noodles from sticking.  Top with more marinara and the remaining cheese.

    Bake for about 30 minutes or until lightly browned on the top.  Sprinkle with fresh parsley and serve promptly.

    Easy Lasagna Roll Ups

    Helpful tips for making Three Cheese Lasagna Roll Ups

    • Purchase and cook the lasagna noodles that must be boiled.  You need the noodles pliable for rolling.
    • Use good quality fresh ground Italian sausage.  It really makes a difference.
    • Add the minced garlic during the last 30-60 seconds of browning.  Garlic can burn easily in a skillet and once it does it tastes bitter.
    • Spread a thin layer of marinara in the bottom of your baking dish to prevent the noodles from sticking.
    • Provel cheese is a blend of cheddar, Swiss and provolone.  It is available in some parts of the midwest.  If it is not available substitute with shredded provolone.

    Meat Lasagna Roll Ups

    Well what are you waiting for?  Put the ingredients on your shopping list today and make your family an awesome meal! Serve this up with a fresh veggie like asparagus and a glass of Merlot and life is really good!

    Other pasta recipes you will love!

    This post was originally published January 26, 2016 and was republished August 12, 2019 with new content.

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    Triple Cheese Lasagna Roll Ups with Sausage

    Lasagna Roll Ups

    ★★★★★

    5 from 6 reviews

    Lasagna noodles are rolled with Italian Sausage, onions, garlic and three delectable cheeses to make for a super quick and easy family friendly meal.

    • Author: Beth Pierce
    • Prep Time: 20
    • Cook Time: 30
    • Total Time: 50 minutes
    • Yield: 4 servings 1x
    • Category: pasta
    • Method: bake
    • Cuisine: Italian
    Scale

    Ingredients

    • 8 lasagna noodles
    • 3/4 lb fresh Italian sausage
    • 1/2 large onion finely chopped
    • 2 cloves garlic minced
    • 1 cup mozzarella shredded
    • 1 cup provel ropes or provolone shredded
    • 1/2 cup fresh grated Parmesan
    • 2 1/2 cups marinara sauce
    • 2 tablespoons fresh chopped parsley

    Instructions

    1. Cook lasagna noodles according to box directions.
    2. Brown sausage in large skillet over medium heat. Add onion about halfway through the browning process; cooking approximately 5 minutes. Add garlic and cook 30-60 seconds; stirring constantly.
    3. Preheat oven to 350 degrees.
    4. Lay noodles out on large prep area. Divide sausage mixture over the noodles; spreading evenly. Now spread 1/2 of each type of shredded cheese over the noodles. Roll the noodles up and place seam side down in casserole coated with a thin layer of marinara. Top with remaining cheese and marinara.
    5. Bake for 30 minutes or until cheese is light browned. Sprinkle with parsley.

    Keywords: meat lasagna roll ups, easy lasagna roll ups, cheese lasagna roll ups, pasta roll ups, pasta, lasagna roll ups recipe

    Creamy Macaroni Salad Recipe

    by 24 Comments

    Creamy Macaroni Salad Recipe is an easy summer pasta salad that makes a scrumptious side for all of your grilling and barbecue recipes. It can be prepared in advance and chilled or served as soon as you mix it. This salad is so easy that you can whip it up and have it on the table in about twenty minutes.   

    Macaroni Salad Recipe

    This Creamy Macaroni Salad Recipe is a real crowd-pleaser.  It is perfect for your next patio party but simple enough for a week night dinner with grilled steak and corn.  With all the wonderful vegetables the presentation is phenomenal.  My late mother in law made a wonderful macaroni salad.  She would put small bits of cubed cheese and sweet pickle relish in it.  This one is creamier with just a hint of sweetness and plenty of fresh beautiful vegetables!

    What do you put in Macaroni Salad?

    Macaroni salad is traditionally made with creamy mayonnaise based dressings but is just as delicious with an oil and vinegar based dressing.  All kinds of small or finely diced vegetables can be added such as peas, broccoli, peppers, celery, onions, cucumbers, carrots, zucchini, radishes and more.  Other delicious additions included very small cubes of cheese, spinach, sunflower seeds, jalapenos, pimentos, capers, green onions, and hard boiled eggs.

    Best Macaroni Salad Recipe

    How do you make Creamy Macaroni Salad Recipe?

    Cook the noodles according to the package instructions and drain well.  In large bowl whisk together mayo, mustard, cider vinegar and sour cream. Add the cooked macaroni, peppers, tomatoes, red onion, celery and parsley. Stir gently to combine. Season with salt and fresh cracked pepper to taste.

    Easy Macaroni Salad Recipe

    This Creamy Macaroni salad is sure to make a pasta lover out of you!  For goodness sake if there is a vegetable in here that you are not fond of find a substitution.   Well what are you waiting for?  You may just have the ingredients on hand to make this delectable salad.

    Classic Macaroni Salad Recipe

    Other Pasta Salad Recipes you will love!

    This post was originally published April 3, 2016 and was republished with new material August 11, 2019.

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    Creamy Macaroni Salad

    Simple Macaroni Salad Recipe

    ★★★★★

    5 from 14 reviews

    A super easy creamy pasta salad with sweet bell peppers, sun ripened tomatoes, red onion and crunchy fresh celery.  Serve it with all your favorite grilled meats or in the winter with my oven baked ribs.

    • Author: Beth Pierce
    • Prep Time: 15 minutes
    • Cook Time: 10 minutes
    • Total Time: 25 minutes
    • Yield: 6 servings 1x
    • Category: Side Dish
    • Method: Stove Top
    • Cuisine: American
    Scale

    Ingredients

    • 2 cups uncooked macaroni noodles
    • 2/3 cup mayo
    • 1 tablespoon Dijon mustard
    • 1 1/2 tablespoons cider vinegar
    • 1/4 cup sour cream
    • 1/2 orange pepper chopped finely
    • 1 1/2 cups grape tomatoes halved
    • 1/4 cup chopped red onion
    • 2 stalks celery chopped
    • Optional: 2 tablespoons finely chopped fresh parsley
    • Salt & Pepper to taste

    Instructions

    1. Cook noodles according to instructions on box. Drain well.
    2. In large bowl whisk together mayo, mustard, cider vinegar and sour cream. Add the cooked macaroni, peppers, tomatoes, red onion, celery and parsley. Stir gently to combine. Season with salt and fresh cracked pepper to taste.

    Keywords: macaroni salad, pasta salad, summer pasta salad, creamy macaroni salad, best macaroni salad, easy macaroni salad

     

    Corn Chowder with Bacon and Potatoes

    by 12 Comments

    Corn Chowder is plump full of fresh sweet corn, tender chunks of potato and crispy bacon in a creamy chicken broth base that is lightly seasoned and flavorful.

    Corn Chowder

    I know for some of you it is almost too hard to think about soup weather when it is still in the eighties and nineties but for this soup loving family it is always a good time of the year for soup. There is nothing quite like a chunky creamy chowder to fill your hungry tummy! This Corn Chowder Recipe is chock full of bacon, potatoes and corn and is so quick to come together therefore it is definitely doable for a weeknight meal.  Summer is a perfect time for Corn Chowder because the farmers are bringing the best of the best sweet corn to market.

    What is the difference between chowder and soup?

    I thought you would never ask. Chowder is a soup but it is chunkier and thicker and it is usually cream based. Similarly bisque is also a thick soup but in contrasts it is generally smooth while chowder is chunky.  Chowder, bisque, soup no matter it’s definition seems like it is all good for my soul and consequently warms my heart.

    Corn Chowder Recipe

    How do you make Corn Chowder?

    First of all cook the bacon reserving 1-2 tablespoons of bacon grease. Coarsely chop the bacon and set it aside. Heat the reserved bacon grease in large stockpot or dutch oven over medium heat.  Add the celery, carrots, onions, potatoes and corn and cook for 5-7 minutes stirring several times. Add the red pepper and cook for an additional 3 minutes.  Stir in the paprika, onion powder, garlic powder and ground cayenne pepper and cook for around 30 seconds.

    Now add the chicken broth.  Bring to a low boil and simmer until potatoes are fork tender.  Then pull  1 cup of broth from the stockpot (trying not to get any vegetables). Mix that up with a little bit of flour to create a slurry.  Whisk the slurry into the soup using a fork and bring back to a low boil. Simmer for about 2-3 minutes or until slightly thickened. Stir in the cream. Finally add the chopped bacon and parsley right before serving.

    Potato Corn Chowder

    Three easy ways to remove corn kernels from the cob for Corn Chowder!

    After shucking your corn and removing the silks you need to cut the kernels from the cob.  This is a messy adventure so here are three ways that might make it a little easier.

    • Use a large wide bowl with a much smaller tall bowl in the bottom.  Balance the ear of corn vertically on the smaller bowl and carefully cut the kernels off hence letting them fall below into the big bowl.
    • Use a large cutting board and lay the corn horizontally. Carefully cut the kernels off.  Rotate several times to cut and remove all of the kernels consequently leaving most if not all the kernels on the cutting board.
    • Above all this is my favorite method because it is quick and the only thing you will have to wash is the cutting board.  Use a large cutting board and stand the corn up vertically. Starting halfway down the corn carefully cut and remove kernels.  Turn it upside down and remove the rest of the kernels.  As a result this split in the middle seems to keep the kernels from flying off the cutting board.

    Corn Chowder Soup

    Look at all that delicious goodness just waiting to jump into your mouth! Folks it really does not get much better than this Corn Chowder with Bacon and Potatoes. You should certainly put the ingredients on your shopping list today.

    Even more delicious soup recipes you will love!

    This post was originally published January 29, 2015 and was republished August 11, 2019 with new content.

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    Corn Chowder with Bacon and Potatoes

    Corn Chowder with Bacon

    ★★★★★

    5 from 1 reviews

    Farm fresh corn, hearty chunks of potatoes, and crisp hickory smoked bacon send this chowder over the top with unequivocal flavor.

    • Author: Beth Pierce
    • Prep Time: 30 minutes
    • Cook Time: 1 hour
    • Total Time: 1 hour 30 minutes
    • Yield: 6 1x
    • Category: Soup
    • Method: Stovetop
    • Cuisine: American
    Scale

    Ingredients

    • 4 slices bacon
    • 3 ears of corn
    • 2 stalks celery chopped
    • 2 carrots diced
    • 1/2 large onion diced
    • 2 gold potatoes chunked into 1/2 inch bites
    • 1/2 red pepper diced
    • 1 teaspoon paprika
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon garlic powder
    • 1/8 teaspoon ground cayenne pepper
    • 6 cups low sodium chicken broth
    • 3 tablespoons flour
    • 1/4 cup heavy cream
    • 1/4 cup fresh chopped parsley
    • Salt & Pepper to taste

    Instructions

    1. Cook bacon in skillet or in oven on baking sheet at 375 degrees until crispy; approximately 15 minutes. Remove to paper towels; reserving bacon grease. When cooled coarsely chop bacon.
    2. Shuck and remove silk from corn. Cut kernels from the ears of corn.
    3. Heat bacon grease in large stockpot or dutch oven over medium heat. Add corn, celery, carrots, onions and potatoes and cook for 5-7 minutes; stirring several times. Add red pepper and cook for another 3 minutes; stirring a couple of times. Add paprika, onion powder, garlic powder and cayenne and cook for 30 seconds stirring constantly.
    4. Add chicken broth.  Bring to low boil and simmer until potatoes are soft.
    5. Pull one cup of broth from stockpot (trying not to get any vegetables). Mix with flour to create a slurry.  Whisk into soup using fork and bring back to a low boil. Simmer until slightly thickened for about 2-3 minutes.
    6. Stir in cream.
    7. Add chopped bacon and parsley just before serving. Salt and pepper to taste.

    Keywords: corn chowder, corn chowder recipe, chowder, corn chowder soup, potato corn chowder, corn and potato chowder, corn chowder with bacon, soup

     

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