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Recent posts from this category:

  • Creamy Asparagus Soup Creamy Asparagus Soup
  • Chicken Scallopini
  • Apple Fritter
  • Cheddar Pull Apart Bread Cheddar Pull Apart Bread
  • Broccoli Slaw Broccoli Slaw with Sesame Ginger Dressing

    • Creamy Asparagus Soup

    by 13 Comments

    This bowl licking Creamy Asparagus Soup is a family favorite.  It comes together so quickly and is topped with crisp bacon and croutons making it a complete meal.  This delicious soup is easily thickened with the help of a good ole russet potato.  Do you have a family with a super hearty appetite?  No worries serve with Easy Parmesan Herb Skillet Rolls or Bacon Jalapeno Cheddar Beer Bread.

    Asparagus Soup

    Not only is this soup lip smacking good but it is pretty easy on the waistline as well.  There is not any heavy cream, half n half or even milk in this recipe.  It is still thick and creamy as one russet potato cooks right along with the asparagus.  I serve it with just a little of bacon crumbled on the top and a few crispy croutons.

    Cream of Asparagus Soup

    How do you make Creamy Asparagus Soup?

    First wash and trim the rough ends off of about 1 1/2 lbs. of asparagus. Reserve a few stalks of asparagus for the garnish.  Cut the rest of the asparagus into pieces that are no more than a couple of inches  long. Add a little olive to a dutch oven or heavy stockpot over medium heat. Add the onion and cook until it starts to become translucent.  Decrease the heat to low and add the garlic and a couple pinches of ground thyme. Cook for an additional one minute.

    Pour in the low sodium chicken broth and add the chopped asparagus and potato.  Cook until both the asparagus and potato are really soft. In the last couple minutes of cooking add the reserved stalks.  Using tongs remove the full spears from the pot.  Cut the blanched asparagus into 2-2 1/2 inch sections.

    Using an immersion blender puree the soup. Salt and pepper the soup to taste. Ladle the soup into bowls and sprinkle with chopped bacon, croutons and top with blanched asparagus tops.  Enjoy!  It is delicious and healthy for you.

    Asparagus Soup Recipe

    Helpful tips for making Creamy Asparagus Soup

    • Trim off the rough bottom ends of your asparagus and discard.
    • Cook your bacon nice and crispy and don’t add it until you are ready to serve.
    • Simmer the asparagus and potato until they are quite soft so they puree easily.
    • If you do not have an immersion blender you can puree this in a blender just make sure you remove the center cap on the top to let the steam out.
    • Salt and pepper to taste.  We like a lot of fresh cracked pepper in ours.

    Cream of Asparagus Soup Recipe

    Other soup recipes you will love!

    This post was originally published January 28, 2014 and was republished May 6, 2019 with new pictures and new content.

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    Creamy Asparagus Soup

    Creamy Asparagus Soup

    ★★★★★

    5 from 11 reviews

    This bowl licking Creamy Asparagus is a family favorite.  It comes together so quickly and topped with crisp bacon and croutons it makes a complete meal.

    • Author: Beth Pierce
    • Prep Time: 5
    • Cook Time: 25
    • Total Time: 30 minutes
    • Yield: 6 servings 1x
    • Category: soup
    • Method: stove top
    • Cuisine: American
    Scale

    Ingredients

    • 1 tablespoon olive oil
    • 1 small onion chopped
    • 3 cloves chopped garlic
    • 1/8 teaspoon ground thyme
    • 6 cups low sodium chicken broth
    • 1 1/2 lbs asparagus trimmed and cut in 2 inch segments
    • 1 large Russet potato peeled and cut into small chunks
    • Salt and pepper to taste
    • 3 slices crispy cooked bacon chopped
    • 1 1/2 cups croutons

    Instructions

    1.  Add olive to a dutch oven or heavy stockpot over medium heat. Add onion and cook until it is translucent; approximately 5 minutes.  Reduce heat to low: add garlic and ground thyme. Cook for an additional 1 minute.
    2. Pour in chicken broth and add chopped asparagus and potato.  Cook until asparagus and potato are really soft; about 20 minutes.  In the last 2 minutes of cooking add the reserved stalks.  Using tongs remove the reserved spears from the pot.  Cut the blanched asparagus into 2-2 1/2 inch pieces.
    3. Using an immersion blender puree the soup. Salt and pepper to taste. Ladle soup into bowls and top with chopped bacon, croutons and  blanched asparagus tops.

    Keywords: asparagus soup, soup, creamy soup, asparagus recipe,

     

     

     

     

     

     

     

    Chicken Scallopini

    by 5 Comments

    Chicken Scallopini is golden brown breaded chicken cooked in a lemon wine sauce with garlic, mushrooms, capers, bacon and artichoke hearts.  Serve with angel hair pasta, Zucchini Noodles or Lemon Rice.  This delectable recipe comes together easily and all in one pan

    Chicken Scallopini

    Chicken Scallopini is one of my absolute favorite recipes!!  I am not sure if it is the crispy coated chicken, or the lemon white wine sauce or the tiny capers but I just adore it! It is easy enough for a weeknight meal yet elegant enough for company.  Please see my helpful tips for pulling this off without a hitch.

    How do you make Chicken Scallopini?

    First split your chicken breasts in half and dredge in flour.  Then dunk the breast in the egg mixture. Finally dredge it into the breadcrumb mixture.  Add a little oil and melt a little butter in a large skillet over medium heat.  Brown the chicken breasts on both sides and place on an uncovered ovenproof plate and place in the oven at 250 degrees.  This will help keep it warm and finish cooking it without drying it out.

    Heat a little more olive oil and butter in the skillet over medium heat.  Add the mushrooms and cook until they are golden brown stirring frequently.  This will take about five to seven minutes.  Turn the heat to low and add the minced garlic and cook for one additional minute.  Add the cooked chopped bacon, quartered artichoke hearts, and capers. Finally add the wine and lemon juice and reduce by about one half. Pour in the chicken broth.  Add the cooked chicken back to the pan and simmer for a couple of minutes. Serve over pasta, rice or potatoes.

    Chicken Scallopini Recipe

    Helpful tips for cooking Chicken Scallopini

    • Cut your chicken breast in half lengthwise so they are not so thick.  If they are still quite thick cover with plastic wrap and beat gently with a meat mallet.
    • Cook the chicken breasts until they are golden brown. Place them on an ovenproof plate and put uncovered in the oven at 250 degrees while you finish the rest of the recipe.
    • To save time and dishes cook your bacon in the same skillet.  You can leave a tad of bacon grease for browning the breaded chicken breast but I would remove most of it.
    • I am like the Pioneer Woman I still like to wash my mushrooms. Therefore I immediately dry them real well with paper towels.
    • You can use either canned artichoke hearts or jarred ones packed in oil.  Consequently If using the ones in oil drain well.
    • Capers are found in most local grocery stores in the same aisle as the pickles, olives and roasted red peppers.
    • Use a good quality white wine.  A good rule of thumb is if you won’t drink it don’t cook with it.

    Lemon Chicken Scallopini

    What are capers and what do they taste like?

    Capers are the immature flower buds from the caper plant which grow wild in the Mediterranean. They grow in viny brambles similar to blackberries. They are briny, tart and salty but they are the perfect accompaniment to the smoked bacon, sweet caramelized mushrooms and lemony wine sauce.  Chicken Scallopini just would not be quite as good without them.  If you have never tried them step outside your safety zone and give them a chance.

    Chicken Breast Scallopini

    Other skillet chicken recipes you will love!

    This post was originally published January 26, 2014 and was republished May 2, 2019 with new content and pictures.

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    Chicken Scallopini

    Chicken Scallopini

    ★★★★★

    5 from 4 reviews

    Chicken Scallopini is pan fried breaded chicken cooked in a lemon wine sauce with garlic, mushrooms, capers, bacon and artichoke hearts.

    • Author: Beth Pierce
    • Prep Time: 10
    • Cook Time: 15
    • Total Time: 25 minutes
    • Yield: 4 servings 1x
    • Category: main meal chicken
    • Method: stove top
    • Cuisine: Italian
    Scale

    Ingredients

    • 2 large chicken breasts split in half lengthwise to create 4 thinner breast pieces
    • 1/3 cup flour
    • 1/3 cup panko bread crumbs
    • 1/3 cup Italian bread crumbs
    • 1/2 teaspoon basil
    • 1 teaspoon oregano
    • 2 tablespoons Parmesan cheese
    • 1 egg
    • 2 tablespoons milk
    • 2 tablespoons olive oil
    • 2 tablespoons butter
    • 1 (8 ounce) package button mushrooms sliced
    • 2 large cloves garlic minced
    • 4 slices crispy cooked bacon chopped
    • 2/3 cup quartered artichokes
    • 3 tablespoons capers
    • 1/2 cup dry white wine
    • 1/2 cup chicken broth
    • 2 tablespoons lemon juice

    Instructions

    1. Place flour on shallow plate.
    2. Combine panko breadcrumbs, Italian breadcrumbs, basil, oregano and Parmesan on separate shallow plate.
    3. Mix egg and milk in wide shallow bowl.
    4. Dip each piece of chicken in flour, in egg mixture and then in the bread crumb mixture.
    5. Heat 1 tablespoon olive oil and 1 tablespoon butter in large skillet. Cook chicken until golden brown. Remove chicken and place uncovered on ovenproof plate. Put in oven at 250 degrees.
    6. Heat 1 tablespoon olive oil and 1 tablespoon butter in same skillet on medium. Add mushrooms and cook until golden brown; 5-7 minutes.  Add garlic and cook 1 additional minute. add the minced garlic and cook for one additional minute.  Add the cooked chopped bacon, quartered artichoke hearts, and capers. Add wine and lemon juice and allow to cook down about half.  Add the chicken broth. Add the chicken back to the pan; simmer for 2-3 minutes.  Spoon the sauce over the chicken breasts and serve.

    Keywords: Italian skillet chicken, skillet chicken, chicken with lemon wine sauce, chicken with bacon, chicken with bacon and capers, chicken

    Apple Fritter

    by 21 Comments

    Apple Fritters are luscious deep fried donuts filled with apples, cinnamon and drizzled with an easy three ingredient glaze. You can have these scrumptious treats in your hot hands in less than thirty minutes. Make sure you stash a couple for yourself or you might blink your eyes and they will be gone.

    These are one of my darling daughters favorite goodies.  She just can not get enough of them!

    Apple Fritters

    Wouldn’t these taste fabulous with a hot cup of coffee?  These delectable Apple Fritters are so easy and quick. They can be all yours in about thirty minutes.  Your family and friends are going to love them.  They are best enjoyed shortly after you cook them but they will stay up to two days in an airtight container.

    How do you make Apple Fritters?

    First peel, core and dice a couple of Granny Smith or Honey Crisp apples.  I like to dice them somewhere between 1/4-1/2 inch.  That way you get a good taste of that sweet apple. Now grab a bowl and add the flour, sugar, baking powder, salt and cinnamon.  Whisk it around and get it all mixed together. Make a well in the middle and add the milk, egg and applesauce. Now stir the mixture just until it is combined.

    Fill a dutch oven or large heavy stock pot with about 1 1/2 inches of canola oil. Use a candy thermometer and bring the oil to 375 degrees. Carefully drop about 1/4 cup of batter per fritter into the hot oil. I like to spread the batter a little while I am pouring it so that the fritter does not end up too fat and so it cooks all the way through.  Cook each side until golden brown.  It takes about 2 minutes per side.  Remove to paper towels to drain.

    Once they have cooled whisk together the milk, powdered sugar and vanilla. Finally dunk the fritters in the glaze turning over to make sure each side is coated.  Place on wire racks to air dry and drip.

    Apple Fritter Recipe

     

    Can you bake Apple Fritters?

    This is a question that I am asked quite frequently. Yes I am sure there are lots of great recipes out there for baked apple fritters however this particular recipe really needs to be fried. Do your best to keep the oil at 375 degrees so the fritter absorbs less of the oil.

    Apple Fritter Donut

     

     

    Helpful tips for making Apple Fritters

    • Don’t over-mix the batter as it may make the fritters tough.
    • Don’t overcrowd the pan when frying so the donuts cook better and the oil temperature is easier to maintain.
    • Use a candy thermometer to track the temperature of the oil.
    • A dutch oven or heavy pot helps the oil hold its temperature.
    • Try to maintain a constant temperature of 375 degrees. When you add the batter the temperature will drop so you must increase the heat a tad.  Likewise when you remove the fritters from the oil the temperature will increase so you need to turn the heat down a tad.
    • Remove the fried fritters to paper towels to drain.

    Homemade Apple Fritters

    Other apple recipes you will love!

    This post was originally published October 25, 2014 and was republished April 27, 2019 with new content and pictures.

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    Apple Fritters

    Apple Fritters

    ★★★★★

    5 from 9 reviews

    Apple Fritters are luscious deep fried donuts filled with apples and cinnamon and drizzled with an easy three ingredient glaze.

    • Author: Beth Pierce
    • Prep Time: 10
    • Cook Time: 10
    • Total Time: 20 minutes
    • Yield: 10 fritters 1x
    • Category: sweet breakfast
    • Method: deep fry
    • Cuisine: American
    Scale

    Ingredients

    Apple Fritters

    • 1 1/2 cups all purpose flour
    • 1/4 cup sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons cinnamon
    • 2/3 cup milk
    • 2 eggs
    • 3 tablespoons applesauce
    • 2 large Granny Smith or Honey Crisp apples peeled, cored and diced
    • canola oil for frying

    Glaze

    • 2 cups powdered sugar
    • 1/4 cup milk
    • 1/2 teaspoon vanilla

    Instructions

    1. Whisk together flour, sugar, baking powder, salt, and cinnamon in medium bowl. Make a well in the center and add milk, eggs and applesauce. Stir just to combine. Fold in apples.
    2. Heat 1 1/2 inches of oil in heavy skillet, dutch oven or deep fryer to 375 degrees.  Drop about 1/4 cup of batter per fritter into hot oil; spreading it out as you drop. Cook each side until golden brown; approximately 2 minutes per side.  Remove to paper towels to drain.
    3. Whisk together milk, powdered sugar and vanilla. Dunk each fritters in the glaze turning over to make sure both sides coated.  Place on wire racks to air dry and drip.

    Keywords: apple donuts, fritters, apple recipe, apple pastry, breakfast sweet, pastry

    Cheddar Pull Apart Bread

    by 43 Comments

    Cheddar Bread Pull Apart Bread combines frozen roll dough, cheddar, Gouda, jalapenos and a perfect blend of herbs into an amazing mouthwatering pull apart loaf. It is so hard not to devour the whole thing. For a complete meal serve with Sausage Potato Soup or Easy Baked Spaghetti Recipe.

    Pull Apart Bread

    The most challenging part of this Pull Apart Bread involves a little patience. The scrumptious goodies are mixed together, spooned in a spring form pan and then placed in a warm area for the dough to rise. This can take several hours so you need to plan head for this tasty bread.

    How do you make Cheddar Pull Apart Bread?

    First thaw the bread rolls a little bit.  Slice in half using kitchen scissors.  Now in a large bowl combine the melted butter, half of the minced jalapenos, oregano, basil, garlic powder, one half cup cheddar, one half cup Gouda, Parmesan and the cut Rhodes rolls. Then spoon the mixture into a nine inch spring-form pan that has been well coated with nonstick baking spray.

    Cover the pan with plastic wrap and place in a warm non drafty place. Allow the dough to double in size.  Depending on the heat and humidity for the day it will take about 2-3 1/2 hours.

    When the bread has doubled in size add the remaining cheddar, Gouda and jalapenos to the top. Cover the bottom of the spring-form pan with aluminum foil to catch any dripping butter. Bake for about twenty five minutes or until the rolls are done in the middle of the pan and the cheese is melted and lightly browned.  Allow the bread  to cool for ten minutes before releasing from the spring form pan.

    Pull Apart Bread Recipe

    Tips for Cheddar Pull Apart Bread

    • Do not go over the fifteen recommended roll count.  This is fifteen rolls before you cut them in half.
    • Only let the bread rise to double its original size.  Once it gets to the double point finish putting the rest of the cheese and jalapenos on it and get it into the oven.  Things can change quickly after that point and yeast bread does not do well when allowed to rise too much.
    • Buy good quality cheese. It really does make a difference.
    • Wrap the bottom of the spring form pan with aluminum foil to keep anything from dripping in the oven.
    • It you are not fond of jalapenos substitute with chopped scallions.
    • Find a warm but not hot place for the bread to rise. Maybe next to the stove but not on top of it. Another good place would be on the counter under indirect sunlight.

    Cheesy Pull Apart Bread

    A layer of cheddar, Gouda and jalapenos puts this Cheddar Pull Apart Bread recipe over the top.  The end result is so darn delicious that I honestly don’t know how you are going to keep from eating it!  Good luck! I had to take half the loaf to the neighbors house to keep from eating it all.  It is that unbelievably good!

     

    Other scrumptious bread and roll recipes you will love!!

    This post was originally published September 27, 2015 and was republished April 25, 2019  with new content.

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    Cheddar Pull Apart Bread

    Cheddar Pull Apart Bread

    ★★★★★

    5 from 7 reviews

    Jalapeno Cheddar Pull Apart Bread combines frozen roll dough, cheddar, Gouda, jalapenos and a perfect blend of herbs into an amazing mouthwatering loaf.

    • Author: Beth Pierce
    • Prep Time: 30 minutes
    • Cook Time: 25 minutes
    • Total Time: 55 minutes plus 3 hours rising time
    • Yield: 8 1x
    • Category: bread and rolls
    • Method: baking
    • Cuisine: American
    Scale

    Ingredients

    • 15 Rhodes rolls (frozen unbaked roll dough)
    • 4 tablespoons butter melted
    • 1 jalapeno seeded and finely minced
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1/2 teaspoon garlic powder
    • 1 1/2 cups shredded sharp cheddar
    • 1 cup Gouda cheese shredded
    • 1/4 cup parmesan

    Instructions

    1. Thaw the rolls for 30 minutes and cut in half. In large bowl combine butter, half of the jalapeno, oregano, basil, garlic powder, 1/2 cup cheddar, 1/2 cup Gouda, Parmesan and cut Rhodes rolls. When mixed transfer to 9 inch spring-form pan that has been coated with nonstick baking spray. Cover pan with plastic wrap and allow dough to double in size; depending on heat and humidity 2-3 1/2 hours.
    2. When doubled in size add remaining cheddar, Gouda and jalapenos to the top of the rolls. Cover the bottom of the spring-form pan with aluminum foil to catch any dripping butter.
    3. Bake for 25-30 minutes at 350 degrees or until the cheese is lightly browned and the rolls are done in the middle of the pan.
    4. Allow to cool for 10 minutes and release the spring form pan.

    Notes

    Do not go past the 15 count roll recommendation. 15 count before being cut in half.
    Only allow the dough to rise to double in size. I use a ruler for measurement instead of my eyes.
    Cover the bottom of the spring-form pan with aluminum foil or place cookie sheet under to catch any dripping butter.

    Keywords: BREAD, CHEDDAR, EASY, GOUDA, JALAPENO, PARTY PLEASER, PULL APART BREAD

     

     

    Broccoli Slaw with Sesame Ginger Dressing

    by 8 Comments

    This easy Asian Broccoli Slaw with Sesame Ginger Dressing is chock full of good for you healthy vegetables but still has all the flavor that you crave.  You can put this salad together in about ten minutes with very little effort.  This is the perfect side for grilled chicken or fish.  For a complete meal serve with my Sweet Pork Fried Dumplings or my Sweet Asian Pork Rolls.

    Broccoli Slaw

    You can even prepare the dressing ahead of time and knock the prep time down to about five minutes. This wonderful salad combines broccoli slaw, sugar snap peas, red peppers, and sliced almonds tossed in a delectable sweet ginger sesame dressing!

    How do you make Broccoli Slaw with Sesame Ginger Dressing?

    First in a small bowl whisk together the soy sauce, vinegar, brown sugar, garlic, sesame oil and ginger. Set that aside for just a little bit while you prepare the salad.  Next steam the sugar snap peas until crisp tender. This will take about three to four minutes. Plunge the snap peas into an ice bath to stop the cooking process. When cool drain well. Finally in a large bowl combine sugar snap peas, broccoli slaw, red peppers and almonds. Gently toss with the Ginger Dressing to coat. Salt and pepper to taste.

    Broccoli Slaw Recipe

    What is broccoli slaw and where can I purchase it?

    Most broccoli slaw is made with fresh shredded broccoli, carrots and red cabbage.  Some versions of it have some green cabbage mixed in as well.  Broccoli slaw can be found prepackaged in the fresh vegetable section of most grocery stores right next to the bagged green cabbage slaw.  Expiration will depend on when it was packaged.  Check the bag for the expiration date.

    How far in advance can you make Broccoli Slaw with Sesame Ginger Dressing?

    You can mix this recipe up to a day in advance however hold the almonds until right before you serve so they stay crunchy.  Also reserve one to two tablespoons of the dressing to mix in at the same time as the almonds.  This will help freshen the salad up.

    Broccoli Slaw Salad

     This Asian Broccoli Slaw with Sesame Ginger Dressing is fabulous for entertaining as it is just so pretty with all those beautiful colors!  Almost like a rainbow!  We love this tasty beautiful salad and we hope you and your loved ones do too!!

    Other broccoli recipes you will love!

    This recipe was originally published December 13, 2016 was republished April 24, 2019 with new content.

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    Asian Broccoli Slaw with Sesame Ginger Dressing

    Broccoli Slaw

    ★★★★★

    5 from 6 reviews

    This easy Asian Broccoli Slaw with Sesame Ginger Dressing is chock full of good for you healthy vegetables but still has all the flavor that you crave.

    • Author: Beth Pierce
    • Prep Time: 10
    • Total Time: 10
    • Yield: 4 servings 1x
    • Category: salad
    • Method: bowl and spoon
    • Cuisine: American
    Scale

    Ingredients

    • 3 tablespoons low sodium soy sauce
    • 3 tablespoons balsamic vinegar
    • 2 teaspoons brown sugar
    • 2 cloves garlic minced
    • 1 1/2 teaspoons sesame oil
    • 1 tablespoon fresh ginger
    • 2 cups sugar snap peas
    • 1 (12 ounce) bag broccoli cole slaw
    • 1 red pepper julienne cut
    • 1/4 cup almonds
    • Salt and pepper to taste

    Instructions

    1. Whisk together soy sauce, vinegar, brown sugar, garlic, sesame oil and ginger. Set aside.
    2. Steam sugar snap peas until crisp tender; approximately 3-4 minutes. Plunge into ice bath to stop the cooking process. When cool drain well.
    3. In large bowl combine sugar snap peas, broccoli cole slaw, red pepper, almonds and sesame ginger dressing. Toss gently to coat. Salt and pepper to taste.

    Keywords: Asian broccoli slaw, broccoli slaw, broccoli slaw salad, broccoli slaw recipe, broccoli slaw recipe, sesame ginger dressing

    Creamy Cucumber Tomato Salad

    by 19 Comments

    Creamy Cucumber Tomato Salad is fresh crisp cucumbers, sun ripened tomatoes and sweet onions in a luscious sour cream mayonnaise dill base.  It makes a scrumptious patio party dish, healthy light lunch or dinner side. For a complete meal serve with Balsamic Vinegar Barbecue Ribs or Dry Rub Sweet Barbecue Pork Tenderloin.

     

    Cucumber Tomato Salad

    I love to have a multitude of healthy dishes that I can bring together fast to go with chicken, fish or beef.  This Creamy Cucumber Tomato Salad is so quick to come together with nine ingredients ( two of them being salt and pepper). We really enjoy fresh tomatoes and cucumbers and we can have this prepped, stirred and on the table in less than fifteen minutes.  The kids love it and it is absolutely perfect with any grilled or barbecued cuisine.

    How do you make Creamy Cucumber Tomato Salad?

    First grab a large bowl and stir together the sour cream, mayonnaise, dill and garlic powder. Then add the cucumbers, tomatoes and onion. Gently stir to combine so you don’t break down the vegetables. Add enough salt and pepper to suit your taste. Refrigerate until you are ready to serve and refrigerate all leftovers in an airtight container.

    Cucumber and Tomato Salad

    The key to making the best Creamy Cucumber Tomato Salad is picking up good crisp fresh cucumbers, sun ripened tomatoes and sweet onions.  I have made this with slicing cucumbers and English cucumbers and both are equally delicious.  Both cucumbers and tomatoes contain a lot of water so I find it works best to mix the sour cream, mayo base in right before serving.  Leftovers are still delicious albeit not as creamy.  Are you a sweet vinegar cucumber onion fan? Than you should try my Marinated Cucumbers and Red Onions.  My family loves both mouthwatering side dishes.

    Cucumber Tomato Onion Salad

    Every once in awhile for a little variation on the taste of Creamy Cucumber Tomato Salad I will add one teaspoon of rice vinegar and fresh chives along with the dill from my garden.  It gives it just a little bit of a different twist and perhaps a little more dimension.  Funny that hubby likes it just as written and I like it with just a touch of rice vinegar and chives. My late sweet Mother used to say that the world would be a boring place if we all liked the same thing.  I hope you enjoy this recipe as much as we do!

    More tasty add ins for Cucumber Tomato Salad

    • Small chunks of avocado brushed with lemon juice and tossed in right before serving.
    • One half cup drained and rinsed chickpeas
    • Several tablespoons of feta sprinkled over the top
    • One quarter cup thin sliced radishes

    Cucumber Tomato and Onion Salad

    This Creamy Cucumber Tomato Salad is a fabulous summer salad.  Here are some more delicious summer salads for your pleasure.

    This post was originally published March 23, 2018 and was republished April 23, 2019 with new content.

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    Creamy Cucumber Tomato Salad

    Creamy Cucumber Tomato Salad

    ★★★★★

    5 from 10 reviews

    Creamy Cucumber Tomato Salad is fresh cucumbers, tomatoes and onions in a sour cream mayonnaise dill base.  A perfect healthy light lunch or dinner side.

    • Author: Small Town Woman
    • Prep Time: 10
    • Total Time: 10
    • Yield: 6 servings 1x
    • Category: side
    • Method: bowl and spoon
    • Cuisine: American
    Scale

    Ingredients

    • 1/3 cup sour cream
    • 1/4 cup mayonnaisse
    • 1 teaspoon dried dill
    • 1/4 teaspoon garlic powder
    • 2 medium cucumbers sliced in half lengthwise and thin sliced
    • 3 small tomatoes cut in thin wedges
    • 1/2 sweet onion thinly sliced
    • salt and pepper to taste

    Instructions

    1. In large bowl stir together sour cream, mayonnaise, dill and garlic powder.
    2. Add cucumbers, tomatoes and onion. Gently stir to combine. Salt and pepper to taste.
    3. Refrigerate leftovers.

    Notes

    This recipe is best served shortly after mixing however leftovers will keep stored in the refrigerator for three days.

    Keywords: tomato cucumber salad, tomato and cucumber salad, cucumber salad, tomato salad, summer salad, summer side dish

     

     

     

    Onion Straws with Chipotle Pepper Aioli

    by 7 Comments

    Onions straws are thin slices of  sweet onion lightly breaded and deep fried until golden and crispy.  Enjoy by them themselves or serve with Chipotle Pepper Aioli as the perfect party appetizer.  They are also delicious served over grilled steaks, barbecued burgers, smoked chicken and even mac and cheese.

    Onion Straws

    Have you ever tried onion straws? If you haven’t you are missing out on a treat.  They are just that good. There is just a special place in my heart for little bits of onion breaded and fried to golden perfection.  Now add my Chipotle Pepper Aioli dipping sauce and you have yourself a real treat.

    Onion Straws Recipe

    How to make onion straws?

    Start by cutting your onions into thin slices.  Soak them in buttermilk for at least one hour up to overnight.  While the onions pieces are soaking in a small bowl mix the garlic, mayonnaise, lemon juice and chipotle pepper. Cover the bowl with plastic and refrigerate while you bread and fry the onions.

    Grab a shallow plate and  mix together the flour, garlic powder, salt, black pepper, cayenne pepper and paprika. I like to mix it with a fork because it makes less mess and mixes better than with a spoon. Heat about an 1 – 1 1/2 inches of vegetable or canola oil in a Dutch oven or heavy pot to 375 degrees.

    Now using tongs remove the onions from the buttermilk and dredge into the flour mixture.  Gently shake off any excess flour.  Working in small batches drop into the heated oil and use the tongs ever so gently to separate them so they do not fry in clumps.  Fry until golden brown and crispy.  This will only take 1-2 minutes. Carefully remove them from the oil and place on paper towels to drain.  Serve warm with the Chipotle Pepper Aioli.

    Crispy Onion Straws

    What onions are best for onion straws?

    I think Vidalia Onions are the best for crispy straws because they are a little sweeter than other onions and generally speaking I think they hold up better from harvest to market.  However any good firm yellow or white onion will make delectable onion straws.

    Fried Onions Straws

    Helpful hints for making Onion Straws

    • Slice your onions thin.  If you have a mandoline slicer use it. If not a sharp knife will work just fine.
    • Soak the onion slices in buttermilk for at least one hour up to overnight. Soak them in an airtight  container in the refrigerator.
    • Dredge the onion slices well in the flour mixture and shake every so gently.
    • When frying work in small batches and use the tongs to gently separate large clumps in the oil before they fry together.
    • Remove fried onions to paper towels to drain excess oil.

    Best methods for frying onion straws

    If you have a deep fryer and it is easy to use and clean by all means use it. However there are other alternatives.  Use a good heavy Dutch oven or skillet to help maintain temperature. Try to maintain a consistent oil temperature of 375 degrees.  Use a candy thermometer and remember when you add a batch of onions the temperature will fall so you will need to compensate by turning the heat up slightly.  When you remove the fried food the temperature will raise so you will need to turn heat down slightly.

    Other onion recipes you will love!

    This post was originally published December 13, 2015 and was republished April 22, 2019 with new content.

     

     

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    Onion Straws with Chipotle Pepper Aioli.

    Onion Straws

    ★★★★★

    5 from 5 reviews

    Onions straws are thin slices of  sweet onion lightly breaded and deep fried until golden and crispy.  Enjoy by them themselves or serve with Chipotle Pepper Aioli as the perfect party appetizer.

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

    Ingredients

    • 3 cloves garlic minced
    • 3/4 cup mayonnaise
    • 2 teaspoons lemon juice
    • 1 chipotle pepper in adobo sauce minced
    • 2 medium vidalia onions very thinly sliced
    • 1 cup buttermilk
    • 1 cup flour
    • 1 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 teaspoons cayenne
    • 1 teaspoon paprika
    • canola oil for frying

    Instructions

    1. In small bowl mix garlic, mayonnaise, lemon juice and chipotle pepper. Cover and refrigerate.
    2. In wide based bowl combine onions and buttermilk. Allow to sit for one hour; stirring occasionally.
    3. On shallow plate combine flour, garlic powder, salt, black pepper, cayenne and paprika. Mix well with a fork.
    4. Heat oil in heavy stock pot or Dutch oven to 375 degrees.
    5. Using tongs remove onions from buttermilk and dredge through the flour mixture. Gently shake excess flour from the onions. Working in batches add onions to oil. Using the tongs break them up a bit so they don’t clump. Stay close they should be done in 1-2 minutes. Drain on paper towels.
    6. Serve with the Chipotle Pepper Aioli.

    Keywords: fried onion straws, onion straws, fried onions, breaded onion straws

    Easy Italian Pasta Salad

    by 8 Comments

    This Easy Italian Pasta Salad is so simple and so attractive that you can make it for a weeknight meal, lunch or even for a crowd. A great pasta salad can be enjoyed anytime of the year.  It combines rotini pasta, salami, fresh bell peppers, mozzarella cheese, artichoke hearts, grape tomatoes, sweet red onions and freshly grated Parmesan cheese tossed lightly with Italian dressing.

    Italian Pasta Salad

    You can use your favorite bottled Italian dressing or mix up your own.  My favorite bottled Italian Dressing is Zias and it brings out all the delectable flavors in this pasta salad. However Zia’s is a local brand so I am not sure how far out of St. Louis you can get it. Maybe you have a local brand that you just love!  This delicious Italian Pasta salad goes perfect with Chinese Five Spice Ribs and Grilled Marinated Chicken.

    Pasta Salad with Italian Dressing

    How do you make Italian Pasta Salad?

    First boil your rotini noodles until they are cooked firm. Then drain them in a colander making sure to remove as much of the moisture as possible. Next combine the cooked rotini pasta, salami, bell peppers, mozzarella cheese, artichoke hearts, grape tomatoes, sweet red onions and freshly grated Parmesan cheese.  Finally toss lightly with your favorite Italian dressing.

    Italian Pasta Salad Recipe

    Helpful tips for easy Italian Pasta Salad

    • Don’t overcook the pasta.  It should be cooked fairly firm so it does not break apart when tossed or absorb too much of the Italian dressing. .
    • You can use any kind of small pasta such as bowtie, radiatore, small shells or mini penne.
    • Use good quality Italian salami.
    • Chop the vegetables small so they complement the pasta.
    • If you don’t like something make a substitution.  For instance if you don’t like artichoke hearts substitute black olives. As I always say don’t throw the baby out with the bath water.
    • Use your favorite bottled or fresh Italian dressing. I have one right here.
    • This pasta salad can be made up to a day in advance however you might want to add a couple tablespoons of Italian dressing to freshen it up.

    Cold Pasta Salad with Italian Dressing

    Wouldn’t this be so pretty for a party? I think it would look so pretty for a summer patio party or even a holiday Christmas party.  It is an economically friendly recipe as well.  What are you waiting for?  Put the ingredients on your shopping list today and make yourself an amazing Italian Pasta Salad.

    Easy Pasta Salad with Italian Dressing

    Other pasta salads you will love!

    This post was originally published November 1, 2016 and was republished April 22, 2019 with new content.

     

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    Easy Italian Pasta Salad

    Italian Pasta Salad

    ★★★★★

    5 from 3 reviews

    This Easy Italian Pasta Salad is so simple and so attractive that you can make it for a weeknight meal, lunch or even for a crowd.

    • Author: Small Town Woman
    • Prep Time: 10
    • Cook Time: 15
    • Total Time: 25 minutes
    • Yield: 6 1x
    • Category: pasta salad
    • Method: stove top
    • Cuisine: Italian
    Scale

    Ingredients

    • 16 ounces Rotini Pasta dry
    • 1/2 cup diced italian style salami
    • 1 1/2 cups finely chopped bell peppers
    • 1 cup sliced grape tomatoes
    • 1 cup small cubed mozzarella cheese
    • 1 cup drained chopped artichoke hearts
    • 1 cup grape tomatoes sliced in half
    • 1/4 cup thin sliced red onion
    • 1/4 cup freshly grated Parmesan cheese
    • 1 cup Italian dressing
    • 2 tablespoons fresh chopped Italian parsley
    • Salt and pepper

    Instructions

    1. Cook pasta according to package directions. Drain well and cool.
    2. In large bowl combine cooked rotini pasta, salami, chopped bell peppers, mozzarella cheese, artichoke hearts, grape tomatoes, red onions and freshly grated Parmesan cheese.  Toss with Italian dressing.

    Keywords: Italian pasta salad, pasta salad, salad, summer pasta salad

    Egg Burger with Bacon and Chipotle Mayo

    by 7 Comments

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

    Egg Burger

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

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

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

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

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

    Burger with Fried Egg

    Helpful tips for making an Egg Burger

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

    Fried Egg Burger

     

    How do you pick mild jalapenos?

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

    Where do I find adobo sauce for the Egg Burger?

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

    Other egg recipes you will love!

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

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    Egg Burgers with Bacon and Chipotle May

    Egg Burger

    ★★★★★

    5 from 6 reviews

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

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

    Ingredients

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

    Instructions

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

    Notes

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

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

     

    Strawberry Rhubarb Crumble

    by 12 Comments

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

    Strawberry Rhubarb Crumble

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

    How do you make Strawberry Rhubarb Crumble?

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

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

    Strawberry Rhubarb Crumble Recipe

    Helpful tip for making Strawberry Rhubarb Crumble

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

    Strawberry Rhubarb Oatmeal Crumble

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

    Strawberry Rhubarb Crumble

    Here are more scrumptious summer desserts!

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

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    Strawberry Rhubarb Crumble

    Strawberry Rhubarb Crumble

    ★★★★★

    5 from 5 reviews

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

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

    Ingredients

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

    Crumble Topping

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

    Instructions

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

    Nutrition

    • Calories: 232

    Keywords: crumble, crumble topping, strawberry crumble, rhubarb crumble, strawberry crumble, summer dessert recipes, strawberry rhubarb recipes

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