Recent posts from this category:

Chicken Tacos

Spanish Rice

Baked Spaghetti (A Quick and Easy Weeknight Meal)

Easy Baked Spaghetti

Sesame Chicken

Beef Bourguignon

Chicken Tacos

September 21, 2018 by Beth Pierce Leave a Comment

Chicken Tacos combine seasoned chicken, crisp lettuce, sun kissed tomatoes, sweet red onion and buttery avocado drizzled with a chipotle ranch dressing. This delicious recipe can be on the table from start to finish in 30 minutes.

I have come to believe that tacos are a necessity in life. It is one of those delicious dinners that gets overlooked quite often. Then when you cook them you ask yourself why do we not eat these once a week. These scrumptious Chicken Tacos are quite versatile and can be prepared with soft or crispy tacos. They are a big hit with the kids and the adults can dress them up a little more if they like.

How to make Chicken Tacos.

First in a small bowl stir together ranch dressing, chopped chipotle peppers, adobo sauce and lime juice.

Then place bite size pieces of chicken in a plastic bag with taco seasoning and shake. Add a little oil to a skillet and cook the chicken until browned on both sides and cooked through. Work in batches as the chicken cooks better if it is not crowded.

Warm the tortillas or taco shells. Layer with shredded lettuce, cooked chicken, diced tomatoes, red onion and avocado. Drizzle with Chipotle Ranch Dressing and serve.

What toppings to add to Chicken Tacos?

Taco topping are really a matter of personal preference but here are a few suggestions to try!

Shredded cheddar or Monterey Jack Cheese
Black olives
Sour cream or Greek yogurt
Chopped cilantro
Jalapenos
Salsa
Pico de Gallo

Helpful hints to make this Chicken Taco Recipe Epic!

Cut your chicken breast slices about 1/3 inch thick consequently it will brown on the outside at the same time that it cooks all the way through.
Make your sauce first and store in the fridge so that assembling the tacos is quick and trouble free.
Wrap tortillas in damp paper towel and microwave for 30-40 seconds right before assembling the tacos.
Cut all the vegetables and have your toppings ready to go right before cooking the chicken. This makes it easier to serve warm tacos!

Put the ingredients for this Chicken Taco Recipe on your shopping list today and make you and yours an awesome meal. I hope you and your family enjoy these tasty tacos as much as we do.

Other taco recipes you will love!

Yum

Chicken Tacos

Ingredients

Chipotle Ranch Drizzle

2/3 cup bottled ranch dressing
1 chipotle pepper chopped (see notes)
1 tablespoon adobo sauce from canned chipotle peppers (see notes)
1 tablespoon lime juice

Chicken Tacos

1 1/2 lbs boneless skinless chicken breasts cut in strips 1/3 inch thick
1/4 cup taco seasoning
2-3 tablespoons vegetable or canola oil
8 small flour or corn tortillas
1 1/2 cup shredded lettuce
1 small tomato diced
1/4 cup thin sliced red onions
1 avocado diced

Instructions

In small bowl stir together ranch, chipotle pepper, adobo sauce and lime juice. Cover and place in refrigerator.
In large Ziploc bag add chicken and taco seasoning. Shake to coat. Heat 1 tablespoon oil in large skillet. Brown chicken on both sides; making sure that is cooked through. Work in batches. Do not crowd the pan. Add more oil when necessary and remove to plate when cooked.
Cover tortillas with damp paper towel and microwave for 30-40 seconds.
Layer warm tortillas with lettuce, cooked chicken, tomatoes, red onions and avocado. Drizzle with chipotle ranch dressing.

Notes

Chipotle peppers packed in adobo sauce are in the Mexican food section of most grocery stores. You only need one chipotle pepper but you can freeze the rest for future recipes. Freeze flat in a freezer bag then you can break off a piece when you need it.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.smalltownwoman.com/chicken-tacos/

Spanish Rice

September 20, 2018 by Beth Pierce Leave a Comment

Spanish Rice is a combination of onions, peppers, garlic, rice and salsa. This easy dependable recipe is made in one skillet and comes together quickly. It is the perfect side for tacos, enchiladas, and burritos.

Spanish Rice is such a fun easy recipe to make. It tastes incredible and does not require a lot of work. This scrumptious dish comes together in less than thirty minutes and is a family and friend favorite. It goes with everything from tacos, burritos, enchiladas, and chimichangas to grilled chicken or steak. It reheats perfect in the microwave on reduced heat and is super family friendly! Spanish rice is great any time of the year.

How to make Spanish Rice

It is so easy. First in a large skillet melt a little bit of butter. Cook your onions, red and green bell peppers until slightly soft. Add garlic in the last minute of cooking to make sure that it does not burn. Now remove those goodies to a plate.

Heat olive oil over medium heat, add rice and cook until just starting to brown. Make sure you stir frequently. Then add chicken broth and salsa style tomatoes. Return pepper and onion mixture to skillet. Bring the mixture to a full boil. Then reduce heat, cover tightly and simmer for twenty minutes or until liquid is absorbed. Remove from heat and keep covered for five minutes. Fluff with fork and serve as soon as possible.

Things you can add to Spanish Rice

Finely minced jalapeno peppers.
Grilled or rotisserie chicken.
Crisp cooked bacon or pancetta
Sour cream.
Sliced black or green olives
Blackened corn.
Cooked chorizo and/or cooked ground beef

Helpful hints on cooking Spanish Rice.

Dice your onions and peppers small so that they cook quickly and complement not overwhelm the rice.
Don’t skip the browning (lightly browning) of the rice step. It is an important for texture and taste purposes.
Keep the lid on tight while you are cooking the rice. Do not peek.
Use good quality salsa or salsa style tomatoes

Other rice recipes you will love!

Yum

Spanish Rice

Ingredients

2 tablespoons butter
1/2 red pepper small dice
1/2 green pepper small dice
1 small sweet onion chopped
3 cloves garlic minced
2 tablespoons olive oil
1 1/2 cups uncooked long grain white rice
2 cups chicken broth
1 (14.5) ounce can salsa style tomatoes (see notes)

Instructions

Melt butter in large skillet over medium heat. Add peppers and onions and cook until slightly soft; about 4-5 minutes stirring several times. Turn heat to medium low and add garlic and cook for about one minute; stirring constantly so the garlic does not burn. Remove vegetables to plate.
In same skillet heat oil over medium heat. Add rice and cook just until it begins to brown. Stir in chicken broth and salsa style tomatoes.Return pepper and onion mixture to skillet. Bring the mixture to a full boil. Cover with a tight fitting lid and turn to simmer. Do not peek . Cook for 20 minutes or until all the liquid has been absorbed. Remove from heat and let set for 5 minutes. Fluff with a fork.

Notes

You can sub 1 1/2 cups of salsa for salsa style tomatoes.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.smalltownwoman.com/spanish-rice/

Easy Baked Spaghetti

September 17, 2018 by Beth Pierce Leave a Comment

Baked Spaghetti is an easy family friendly meal that combines Italian sausage, marinara and mozzarella. It comes together quickly making it a feasible weeknight meal.

Life is full of busy work and sometimes dinner just really needs to come together quickly. This Easy Baked Spaghetti brings it all together fast and still fills the requirement of a good wholesome dinner for you and your family. With the help of jarred marinara and Italian blend shredded cheese even the novice chef can handle this.

What to serve with Baked Spaghetti.

A fresh Italian garden salad
Crusty buttered French bread
Fresh steamed broccoli with lemon juice and Parmesan
Minestrone soup or Zuppa Toscana

However this pasta is a very filling meal so other sides are not required.

I bet if your family is anything like mine than you have twenty things to complete in the next thirty minutes. This delicious recipe will put all that to rest in short order.

How to make Baked Spaghetti.

Cook spaghetti according to box instructions and drain well. Meanwhile in large skillet brown Italian sausage. Then add onion and cook until slightly softened and translucent. Then add garlic and cook for one minute. Carefully drain any excess grease from the skillet.

After that step is completed mix in the marinara, top with Italian cheese and bake. Top with fresh chopped Italian parsley and fresh grated Parmesan cheese after removing from the oven. Serve warm while the cheese is still gooey and melted.

Other add in ideas for Baked Spaghetti.

Diced red and green peppers. These would be added at the same time as the onions.
Fresh sliced mushrooms. Add when the Italian sausage is about halfway browned trying to keep the heat up a touch so the mushrooms brown a little.
Crushed red pepper if you like a little heat to your spaghetti. Add this right after the garlic and cook for maybe 10 seconds.
Dried Basil and/or oregano. Add this at the same time as the garlic and limit it to no more than two teaspoons each.
Crisp cooked bacon. Add this with the marinara right before topping with cheese and placing in the oven or sprinkle on the top after baking.

Other delicious pasta recipes you will love!

Yum

Easy Baked Spaghetti

Ingredients

1 lb spaghetti noodles
1 lb Italian sausage
1 medium sweet onion chopped
2 cloves garlic minced
5 cups marinara
Salt & pepper to taste
1 cup shredded mozzarella
2/3 cup shredded Italian blend
Fresh chopped Italian parsley for garnish
Freshly grated Parmesan cheese

Instructions

Cook spaghetti according to box instructions and drain well.
Meanwhile in large deep ovenproof skillet over medium heat brown sausage. When sausage is almost completely browned add onion and cook for 4-5 minutes; or until slightly soft. Add garlic and cook for 1 minute. Drain any excess grease from the skillet. Stir in marinara. Add salt and pepper to taste.
Top with mozzarella and Italian blend. Bake at 350 degrees for 20-25 minutes or until cheese is melted and lightly browned.
Top with parsley and freshly grated Parmesan cheese.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.smalltownwoman.com/easy-baked-spaghetti/

Sesame Chicken

September 15, 2018 by Beth Pierce Leave a Comment

Easy Sesame Chicken is a family favorite. This scrumptious crispy chicken is both sweet and salty with just a hint of spice. It only takes a few minutes to prepare and tastes so much better than takeout.

We love to make Chinese cuisine. So easy to make and tastes so fresh right out of the pan or wok.

Do you like Chinese? We just love it. Most Asian dishes are easy to prepare once you learn just a few tricks to the trade. This Easy Sesame Chicken Recipe is one of my favorites and absolutely one of the easiest. You can definitely swing this on a weeknight.

How to make Sesame Chicken.

With this recipe I prefer pan fried chicken bites to deep fried chicken bites. Don’t get me wrong I love fried chicken but this is a quick in and out easy recipe. We don’t want it convoluted with a big fried mess. So first simply shake those pieces of chicken up with a little cornstarch in a large Ziploc bag. This will give the chicken pieces just a little bit of crisp. Now simply pan fry them in just a little bit of oil over medium high heat.

Meanwhile in saucepan over low heat add a little oil. Cook garlic until fragrant which usually takes less than one minute. Add the soy sauce, rice vinegar, sesame oil, honey and chili sauce. Simmer while you finish pan frying the chicken.

Add cornstarch to water and whisk into sauce. Cook until thickened. Wipe out the pan that you were frying in. Turn the heat to medium high and add the sesame seeds and toast. Remove toasted sesame seeds to bowl. Return the cooked chicken to skillet. Stir in sauce and sprinkle with scallions and toasted sesame seeds. Serve over rice or Chinese noodles.

This Sesame Chicken Recipe has a hint of spice to it but the honey makes it very mellow. If in doubt add the chili sauce very slowly and taste. Your taste buds will tell you when to stop.

Helpful hints when making this honey Sesame Chicken.

Lots of my readers just love lots of sauce. If you are one of these people double the ingredients for the sauce.
This recipe is best served right away. If for some reason you get held up don’t combine the sauce and chicken. Save that part until right before you sit down at the table.
If the sauce sits too long and gets too thick add 1-2 tablespoons of water at a time until desired thickness.
Take a few minutes and toast the sesame seeds. It is well worth the effort.
Chicken thighs can be substituted for the chicken breasts. They are just as delicious.

Other Chinese Recipes that will knock your socks off!

Yum

Sesame Chicken

Ingredients

1 1/2 lbs chicken breast fillets cut into bite size pieces
1/4 cup cornstarch
3 - 4 tablespoons canola or vegetable oil
2 cloves garlic finely minced
1/4 cup low sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/4 cup honey
1 - 1 1/2 tablespoons chili sauce (sambal oelek)
2 tablespoons cornstarch
1/4 cup cold water
2 tablespoons sesame seeds
4 green onions trimmed and sliced in one inch pieces

Instructions

In large Ziploc bag shake chicken pieces and 1/4 cup cornstarch. In large saucepan over medium heat add 2 tablespoons canola oil. Fry the chicken in batches; flipping over to brown both sides. Remove to plate when browned. Fry in batches; adding oil when necessary.
In small sauce pan add one tablespoon canola oil. Add garlic and cook until fragrant. Add the soy sauce, rice vinegar, sesame oil, honey and chili sauce. Add 2 tablespoons cornstarch to water and whisk into sauce pan. Cook until slightly thickened.
Wipe out the pan that you fried the chicken in. Turn the heat to medium high and add the sesame seeds and toast for 3-5 minutes or until lightly browned; stirring frequently. Remove toasted sesame seeds to bowl. Return the cooked chicken to skillet. Stir in sauce and sprinkle with scallions and toasted sesame seeds. Serve over rice or Chinese noodles.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.smalltownwoman.com/sesame-chicken/

Beef Bourguignon

September 13, 2018 by Beth Pierce Leave a Comment

Beef Bourguignon also known as beef burgundy is beef braised in red wine with garlic, onions, carrots, potatoes, and bacon. This version is scrumptious yet easy enough for even the novice chef.

Life is too short to reserve fabulous dishes for holidays and company.

Beef Bourguignon Is absolutely one of my favorite dishes. it is absolutely perfect for this time of the year and you don’t have to an artist in the kitchen to make this. My recipe does not have quite as many steps as Julia Childs but I think it tastes just as good if not better.

What cuts of beef do you use for Beef Bourguignon?

I really like using chuck steak. It is one of the more economical cuts of beef. It slow cooks real well and has some fat so that the meat does not dry out which can happen if the meat is too lean. However you will need to pull the roast from pan after cooking and trim it before returning it to the stew. Other cuts of beef include bone in short ribs and fatty brisket. Do not purchase beef stew meat for this recipe. It is too lean and does not have enough fat and collagen. It will end up dry and tough. Trimming the fat and gristle from the beef is worth all the time and effort ten fold!

What do you serve with Beef Bourguignon?

Just as any other stew is almost a complete meal in itself so is this one. You can serve over rice, mashed potatoes, or wide egg noodles. A nice crusty baguette with cold butter and a glass of Pinot Noir would put the icing on the cake. Other great wines to serve with this would be a Merlot or Cabernet Sauvignon.

How do you make Beef Bourguignon?

In large dutch oven or deep ovenproof skillet over medium heat brown the bacon until good and crispy. Remove to plate covered with paper towel using slotted spoon. Dredge chuck roast (aka chuck steak) in flour, salt and pepper both sides. Brown both sides in the bacon grease. Remove to plate. Add onions and carrots to the remaining bacon grease and cook until the onions are lightly softened.

Reduce heat to medium low and add garlic and flour. Cook for a couple of minutes. Stir in wine loosening the brown bits from the bottom of the pan. Stir in beef broth, tomato paste, bay leaves, and thyme. Return chuck roast and bacon to pan, cover and place in center of oven. Cook for 3 – 3 1/2 hours or until chuck roast is very tender.

Melt butter in separate skillet over medium high heat. Add mushrooms and cook until golden brown. Remove to plate. If necessary add more butter. Add baby potatoes and cook until light browned and slightly crispy. Add mushrooms and potatoes to dutch oven with stew. Continue cooking for about fifteen minutes or until baby potatoes are tender.

Which wine is best to use in Beef Bourguignon?

I personally like to use a Pinot Noir. However this particular batch was made with a Cabernet Sauvignon. This one was particularly dark in color, rich and not overly tannic making it a perfect choice. However I had tried this Cabernet before so I knew it would be great in this. You could also use a Merlot or Cote du Rhone.

Other beef recipes you will love!

Yum

Beef Bourguignon

Ingredients

2 1/2 -3 lb chuck roast
8 slices thick cut bacon chopped
2 tablespoons flour
Salt & pepper
1 large sweet onion diced
2 large carrots peeled and cut in chunks
4 clove garlic crushed
3 cups red wine
2 cups low sodium beef broth
1 1/2 tablespoons tomato paste
2 bay leaves
1 tablespoon fresh thyme (plus more for garnish)
2 - 3 tablespoons butter
8 ounces small white button or cremini mushrooms
1 lb baby potatoes

Instructions

In dutch oven or deep oven proof skillet cook bacon until crispy. Remove to plate covered with paper towel using slotted spoon.
Dredge chuck roast in one tablespoon flour, generously salt and pepper both sides. Brown both sides of the roast in the bacon grease. Remove to plate.
Add onions and carrots to the remaining bacon grease and cook until the onions are lightly softened. Reduce heat to medium low and add garlic and 1 tablespoon flour. Cook for 2 minutes; stirring constantly. Stir in wine loosening the brown bits from the bottom of the pan. Stir in beef broth, tomato paste, bay leaves, and thyme. Return chuck roast and bacon to pan, cover and place in center of oven. Cook at 350 degrees for 3 - 3 1/2 hours or until chuck roast is very tender.
In large skillet melt butter over medium high heat. Add mushrooms and cook until golden brown; turning a couple of times. Remove to plate. If necessary add 1 tablespoon of butter. Add baby potatoes and cook until golden brown; turning a couple of times. Add mushrooms and potatoes to dutch oven cover and cook for additional 15 minutes or until potatoes are tender.
Take pot out of oven and remove lid. Allow to cool for 10 minutes and carefully remove the chuck roast. Trim any excess fat and or cartilage from the roast. Put the meat back into the pot and stir to warm. Garnish with fresh thyme. If desired serve over mashed potatoes, rice or egg noodles.

Notes

If you don't have a dutch oven you can use a deep oven skillet and cover with aluminum foil.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.smalltownwoman.com/beef-bourguignon/

Corn Pudding

September 11, 2018 by Beth Pierce Leave a Comment

This scrumptious Corn Pudding is a family favorite and makes a perfect side for baked chicken, turkey, beef roast and fish. It comes together quickly with fresh corn, cream and eggs.

This is one of our favorites casseroles and if you have fresh sweet corn available be sure to use it.

Corn pudding is one of those traditional dishes that seems to make its appearance around the fall and winter holidays. Not sure why we save it just for those occasions since it is so delicious. It is even more scrumptious made with fresh sweet summer corn. This casserole can be whipped up in no time and reheats like a dream. You can serve this dream dish with baked chicken, turkey, roast, ham and fish.

Do you have to use fresh corn for corn pudding?

No you most certainly do not. I like it best with fresh corn however for most of us fresh corn is not available year round. You can sub well drained canned corn or frozen corn for this recipe.

How do you make Corn Pudding Recipe?

First you are going to add a couple of tablespoons of oil to a large skillet over medium heat. Add the fresh cut corn and cook until lightly browned. Then remove the pan from the heat and add the butter and let it melt. Grab a spoon or spatula and scrape most of the brown bits off the bottom. The butter melting in the pan away from the heat will help with this.

Next whisk together eggs, sugar and cream. Whisk in flour, cornmeal, nutmeg and salt. Stir in corn and chopped chives. Bake in preheated oven for about 45 minutes.

Helpful hints on making Corn Pudding Casserole.

If at all possible use fresh corn.
Don’t forget to scrape the brown bits off the bottom of the pan. It is the caramelized bits of sugar from the corn.
Don’t over-bake the pudding. Cook just until set.
This corn pudding recipe can easily be doubled but cook it in a 8 x 11 or 9 x 13. It should not be in a deep casserole dish because it will overcooked on the sides and under-cooked in the middle.
You can easily omit the chives although I like the flavor they add and I think they really complement the corn.

This delicious recipe is perfect for your next weekend meal. Don’t miss out on this sweet cream corn casserole. It is just that good!!

Other corn recipes you will love!

Yum

Corn Pudding

Ingredients

3 ears of fresh corn shucked, silks removed and cut off the cob (see notes)
2 tablespoons canola oil
1/2 cup butter
5 eggs
1/4 cup white sugar
1/2 cup heavy cream
2 tablespoons flour
2 tablespoons cornmeal
1/4 teaspoon nutmeg
1 teaspoon salt
1/4 cup fresh chopped chives

Instructions

Add a couple of tablespoons of oil to a large skillet over medium heat. When hot add corn and cook until corn starts to brown; approximately 10 minutes, stirring occasionally. Remove from heat and add butter. Cover the skillet and let the butter melt. Scrape the bottom of the pan to get the browned bits off.
In large bowl whisk together eggs, sugar and cream. Whisk in flour, cornmeal, nutmeg and salt. Stir in corn mixture and chives.
Bake at 375 degrees for 45 minutes or until set.

Notes

If using canned or frozen corn you will need about 2 1/4 cups

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.smalltownwoman.com/corn-pudding/

Pumpkin Bread with Cinnamon Glaze

September 9, 2018 by Beth Pierce Leave a Comment

This easy delicious moist Pumpkin Bread is covered with a sweet cinnamon glaze. It is amazingly scrumptious and with its perfect blend of spice it will get you into the festive fall spirit.

No need to whine or whimper Pumpkin Bread is here! LOL

What better way is there to get into the fall mood than bake a couple of fresh loaves of pumpkin bread? This delectable bread is darn near the best pumpkin bread I have ever had. This bread is sooooooooooo moist! Oh how I know my daughters hates that word. She is in high school now and somehow someone elected her the word police. Well she is not here right now so let me go on and on about this bread. This amazing bread is drizzled with a to die for cinnamon allspice glaze while it is still warm. Oh do I have your attention now?

Can you use fresh pumpkin to make pumpkin bread?

The answer is a resounding yes. I prefer to use the pie pumpkins. They are sweeter, have more flavor, and have less moisture. They are the little pumpkins generally between 3-8 lbs. A 15 ounce can of pumpkin is just shy of 2 cups so you will need about a 3 lb. pie pumpkin for this recipe.

Simply cut the pumpkin in half from the top down. Scrape out seeds and stringy fibers reserving seeds if you are going to roast them. Place cut side down on baking sheet and roast at 375 degrees for 1 – 1 1/2 hours or until tender. Remove from oven and allow to cool. When cool enough to handle scoop pulp from rind. Puree it in a food processor or simply mash it with an old fashioned potato masher. Place the puree in a sieve and set it over a bowl to catch the moisture. Let the puree drain for 1 hour.

How do you make Pumpkin Bread Recipe with Cinnamon Glaze?

I thought you would never ask. In medium bowl whisk together flour, baking soda, salt, ground ginger, ground cloves, nutmeg and cinnamon. In large bowl stir together pumpkin puree, eggs, melted butter, vegetable oil, sugar and brown sugar. Add dry ingredients to wet ingredients in three parts. Pour in loaf pans and bake. Cool for ten minutes and remove from pans.

In small bowl whisk together powdered sugar, melted butter, milk, vanilla, cinnamon, allspice and cloves. Drizzle glaze over warm (not hot) loaves and allow to sit for twenty to twenty-five minutes.

This Pumpkin Bread with Cinnamon Glaze is delicious, dependable and easy. Your family is going to love it and you will get a huge flavor blasted taste of fall.

Other delicious pumpkin recipes you will love!

Yum

Pumpkin Bread with Cinnamon Glaze

Ingredients

Pumpkin Bread

3 1/2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 can (15 ounce) pumpkin puree
4 large eggs
1/2 cup butter melted
1/2 cup vegetable oil
1 cup sugar
1 cup brown sugar

Cinnamon Glaze

1 1/2 cups powdered sugar
3 tablespoons butter melted
3 tablespoons milk
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon ground cloves

Instructions

In medium bowl whisk together flour, baking soda, salt, cinnamon, nutmeg, ground cloves and ground ginger.
In large bowl stir together pumpkin puree, eggs, melted butter, vegetable oil, sugar and brown sugar. Working in three parts add the dry ingredients to the wet ingredients and stir just until combined. Split evenly between two well greased 8 x 4 inch loaf pans.
Bake at 350 degrees for 50 minutes or until toothpick inserted in center comes out clean. Cool for ten minutes and remove loaves from pan.
In small bowl whisk together powdered sugar, melted butter, milk, vanilla, cinnamon, allspice and ground cloves. Drizzle over warm (not hot) loaves.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.smalltownwoman.com/pumpkin-bread-with-cinnamon-glaze/

40 Crockpot Recipes

September 7, 2018 by Beth Pierce Leave a Comment

A delectable collection of fall and winter Crockpot Recipes. There is something for all the slow cooker lovers in your life from soups, stews, chicken, pastas and even a couple of sweet apple recipes.

40 Crockpot Recipes

Well it won’t be long now before the leaves start to change and nights become cooler. Fall is fast approaching and with it comes lots of wonderful Crockpot Recipes that leave your evenings more free to do what you like and your house smelling like a first class restaurant. Nothing better than coming home to a pot roast with carrots and potatoes or Italian beef that you can layer on warm french bread with melted provolone cheese. This fabulous list is some of the best crockpot recipes that my blogging friends and I have to offer. I hope you enjoy my food loving friends!

Cincinnati Chili

September 5, 2018 by Beth Pierce 1 Comment

Cincinnati Chili is a unique culinary experience combining ground beef, onions, garlic, tomato sauce, and chili powder with cocoa, cinnamon, cloves, allspice, brown sugar, and vinegar.

The ending result of this unusual chili is a most enjoyable taste bud exploding experience. You really need to experience this chili.

What is Cincinnati Chili?

Cincinnati chili originated with immigrant restaurateurs in the 1920’s who were trying to expand their customer base by moving beyond narrowly ethnic styles of cuisine. Ingredients for this chili might include ground beef, stock, tomato paste, cinnamon, other Mediterranean spices and sometimes chocolate in a soup-like consistency. Toppings include cheese, onions, and beans.

My version of this wonderful chili contains a little bit of cocoa, cinnamon, cloves, allspice, and cayenne. It is an unusual combo but it is so delicious. You will find it almost impossible to stop eating it! I serve it on spaghetti sprinkled with cheddar and red onion. However you can garnish with whatever you like. As they say wear what you dig

How do you make Cincinnati Chili?

This chili is so easy to make. First simmer your ground beef and beef broth. Make sure you skim off any fat that floats to the top. Saute your onion and garlic in a separate skillet. Add the sauteed onion and garlic, tomato sauce, barbecue sauce, chili powder, cocoa powder, ground cinnamon, ground cayenne pepper, ground cloves, ground allspice, cider vinegar, tomato paste and brown sugar. Simmer uncovered for 2-3 hours. Finally serve over cooked spaghetti with shredded cheddar and finally diced onions or however you like to garnish it.

Ways to serve Cincinnati Chili.

Two-Way Chili – The chili mixture is served on spaghetti. Yummy!
Three-Way Chili – Top the chili and spaghetti with shredded cheddar cheese. Super yummy!
Four-Way Chili – Top the whole caboodle with onions. Oh my heavens!
Five-Way Chili – Top the whole kit and caboodle with kidney beans! Heavens to Betsy!

This is a weekend meal as it needs to simmer in the Dutch oven for several hours. However it is well worth the time and the effort. It is just that good! Cincinnati Chili makes for awesome leftovers. This is one of those dishes that tastes even better the next day as the flavors have all had time to meld with each other.

Other ground beef recipes you will love!

This post was originally published April 4, 2016 and was republished September 5, 2018 with new information.

Yum

Cincinnati Chili

Ingredients

4 cup low sodium beef broth
2 lbs ground beef
1 tablespoon butter
1 medium onion finely chopped
3 cloves garlic minced
1 (15 ounce) can tomato sauce
2/3 cup Kansas City style barbecue sauce
3 tablespoons chili powder
2 tablespoons cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1 tablespoon cider vinegar
3 tablespoons tomato paste
2 tablespoons light brown sugar
8 ounces of spaghetti cooked according to package instructions
2 cups shredded cheddar
1/2 cup finely chopped red onion.

Instructions

Combine beef broth and beef in large heavy stock pot or Dutch oven uncovered. Bring to a low boil and then reduce heat and simmer for 30 minutes. Skim off scum and fat that floats to the top.
In small skillet melt butter over medium heat. Add onion and saute until soft adding garlic that last minute of cooking. Add cooked onion and garlic, tomato sauce, barbecue sauce, chili powder, cocoa, cinnamon, cayenne pepper, cloves, allspice, cider vinegar, tomato paste and brown sugar. Simmer uncovered for 2-3 hours.
Serve over cooked spaghetti. Garnish with cheddar and onions.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.smalltownwoman.com/cincinnati-chili/

Split Pea Soup

September 4, 2018 by Beth Pierce 4 Comments

Split Pea Soup combines onions, celery, potatoes and ham into a smooth creamy split pea base that is lightly seasoned. This delicious soup is best simmered with ham hocks but a ham bone will work as well.

My family just loves this Split Pea Soup. Hubby just can not get enough of it! Yummy!

Is there a better way to embrace fall than with a big pot of soup? Heck no! Soup just makes everyone feel all warm and cozy inside and out. We eat soup year round but for you cool weather soup eaters the cooler nights are starting to come in. This easy delectable Split Pea Soup recipe is a cinch to make however it does require a couple of hours simmer time so the split peas and ham hocks can get tender.

Do you have to soak split peas?

It is true that soaking split peas shortens the cooking time however split peas cook relatively fast. In contrast simmering split peas that have not been soaked it take about 1-2 hours to cook. Soaked split peas are cooked in about 45 minutes. Split peas that have not been soaked are perfect for soup as it gives the split peas time to mingle with the other flavors.

What cuts of ham are best for Split Pea Soup?

Smoked ham hocks are by far the best cut. They simmer in the broth with the split peas before adding the carrots, celery and potatoes therefore they give the soup a huge kick of smokey ham flavor. However you can also attain a good smokey ham flavor with a ham bone or ham steak with a bone in it.

How do you make Split Pea Soup?

In a large stockpot or dutch oven over medium heat melt butter. First of all add the onion and cook until slightly softened. Add the garlic, marjoram, thyme and pepper and cook for one minute. Next add the chicken broth, split peas, ham hocks and bay leaves. Cover and simmer for 1 1/2 hours . Add the carrots, celery and potatoes and cover and simmer until the split peas, ham hocks and potatoes are tender. Remove ham hock and working with a fork pull meat from bones. Discard skin and bones and return pulled ham to pot.

It is just that easy to have a delicious hearty wholesome meal that everyone can enjoy. Even my picky son loves this soup!

This delicious soup is easy, delicious and dependable. Put the ingredients for this cozy meal on your list today and leave me a comment and let me know what you think.

Other soup recipes you will love!

Yum

Split Pea Soup

Ingredients

1 1/2 tablespoons butter
1 medium onion chopped
3 cloves garlic minced
1/8 teaspoon dried marjoram
1 teaspoon ground thyme
1/4 teaspoon ground black pepper
8 cups low sodium chicken broth
2 cups split peas
2-3 ham hocks
3 stalks celery chopped
3 carrots chopped
2 medium red potatoes diced

Instructions

In a large stockpot or dutch oven over medium heat melt butter. Add the onion and cook until slightly softened; approximately 2-3 minutes. Add the garlic, marjoram, thyme and pepper; cook for one minute. Add chicken broth, split peas and ham hocks; cover and simmer for 1 1/2 hours.
Add celery, carrots and red potatoes. Cook until the vegetables are soft.
Remove ham hock and working with a fork pull meat from bones. Discard skin and bones and return pulled ham to pot. Warm for five minutes.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.smalltownwoman.com/split-pea-soup/

Recent posts from this category:

Chicken Tacos combine seasoned chicken, crisp lettuce, sun kissed tomatoes, sweet red onion and buttery avocado drizzled with a chipotle ranch dressing. This delicious recipe can be on the table from start to finish in 30 minutes.

How to make Chicken Tacos.

What toppings to add to Chicken Tacos?

Helpful hints to make this Chicken Taco Recipe Epic!

Other taco recipes you will love!

Spanish Rice is a combination of onions, peppers, garlic, rice and salsa. This easy dependable recipe is made in one skillet and comes together quickly. It is the perfect side for tacos, enchiladas, and burritos.

How to make Spanish Rice

Things you can add to Spanish Rice

Helpful hints on cooking Spanish Rice.

Other rice recipes you will love!

Baked Spaghetti is an easy family friendly meal that combines Italian sausage, marinara and mozzarella. It comes together quickly making it a feasible weeknight meal.

What to serve with Baked Spaghetti.

How to make Baked Spaghetti.

Other add in ideas for Baked Spaghetti.

Other delicious pasta recipes you will love!

Easy Sesame Chicken is a family favorite. This scrumptious crispy chicken is both sweet and salty with just a hint of spice. It only takes a few minutes to prepare and tastes so much better than takeout.

How to make Sesame Chicken.

Helpful hints when making this honey Sesame Chicken.

Other Chinese Recipes that will knock your socks off!

Beef Bourguignon also known as beef burgundy is beef braised in red wine with garlic, onions, carrots, potatoes, and bacon. This version is scrumptious yet easy enough for even the novice chef.

What cuts of beef do you use for Beef Bourguignon?

What do you serve with Beef Bourguignon?

How do you make Beef Bourguignon?

Which wine is best to use in Beef Bourguignon?

Other beef recipes you will love!

This scrumptious Corn Pudding is a family favorite and makes a perfect side for baked chicken, turkey, beef roast and fish. It comes together quickly with fresh corn, cream and eggs.

Do you have to use fresh corn for corn pudding?

How do you make Corn Pudding Recipe?

Helpful hints on making Corn Pudding Casserole.

Other corn recipes you will love!

This easy delicious moist Pumpkin Bread is covered with a sweet cinnamon glaze. It is amazingly scrumptious and with its perfect blend of spice it will get you into the festive fall spirit.

Can you use fresh pumpkin to make pumpkin bread?

How do you make Pumpkin Bread Recipe with Cinnamon Glaze?

Other delicious pumpkin recipes you will love!

A delectable collection of fall and winter Crockpot Recipes. There is something for all the slow cooker lovers in your life from soups, stews, chicken, pastas and even a couple of sweet apple recipes.

40 Crockpot Recipes

Cincinnati Chili is a unique culinary experience combining ground beef, onions, garlic, tomato sauce, and chili powder with cocoa, cinnamon, cloves, allspice, brown sugar, and vinegar.

What is Cincinnati Chili?

How do you make Cincinnati Chili?

Ways to serve Cincinnati Chili.

Other ground beef recipes you will love!

Split Pea Soup combines onions, celery, potatoes and ham into a smooth creamy split pea base that is lightly seasoned. This delicious soup is best simmered with ham hocks but a ham bone will work as well.

Do you have to soak split peas?

What cuts of ham are best for Split Pea Soup?

How do you make Split Pea Soup?

Other soup recipes you will love!

Follow Small Town Woman