Recent posts from this category:

Chicken Waldorf Salad

Shrimp and Grits Southern Style with Che...

Cabbage Steaks

Red Beans and Rice

Creamed Spinach

Chicken Waldorf Salad

January 21, 2019 by Beth Pierce Leave a Comment

Chicken Waldorf Salad is tender chunks of chicken mixed with celery, grapes, apples, toasted walnuts and mayonnaise. This delectable recipe is one of our favorite chicken salad recipes. You can serve on a bed of spring greens, stuffed in a sun ripened tomato, or stuffed in a whole wheat pita.

Have you ever tried Waldorf Salad? It is so scrumptious, easy, quick to come together and fancy enough for company. This delectable Chicken Waldorf Salad comes together in about ten to fifteen minutes. This recipe call for already cooked rotisserie chicken which can be purchased at almost any grocery store or club warehouse like Costco and Sams.

How do you make Chicken Waldorf Salad?

First grab a big bowl for mixing, Cut the chicken, celery and grapes. Toast the walnuts in the oven for about five to seven minutes. Cut the apples and toss with the lemon juice in the bowl. Add the chicken, celery, grapes, toasted walnuts and mayo to the bowl and stir to combine. Add salt and pepper to taste. Serve over leaf lettuce or a thin bed of spring greens.

Variations for Chicken Waldorf Salad.

Don’t like walnuts or have them on hand. Use toasted pecans or sliced or slivered toasted almonds.
Are you looking for a lighter version of Chicken Waldorf Salad? Substitute half of the mayo with non fat Greek yogurt.
Want to dress it up even a little more. Add one half cup dried cranberries or dried cherries.
Do you want to sweeten it up a little bit? Add two tablespoons of honey.
Want to make a sandwich with the chicken salad? It is delicious on pumpernickel, rye or European whole grain.
You can sub seedless green grapes for the seedless red grapes.
You can use any kind of crisp apple like Granny Smith, Cripps Sweet, Fuji, Honeycrisp or Gala.

Can you substitute poached chicken in Chicken Waldorf Salad?

Yes you most certainly can. In fact several Waldorf Salad recipes call for poached chicken. Simply add a couple of chicken breasts to a pot, cover up halfway with chicken broth, add parsley, a small stalk of celery and a little piece of onion, and a clove of garlic. Bring to a boil then turn to simmer. Simmer uncovered for five minutes. Remove from heat and cover for fifteen minutes. Now remove the breasts from the chicken broth and you can cube or shred the chicken and use in the salad.

This amazing Chicken Waldorf Salad is easy, quick to fix, delectable and dependable. Put the ingredients on your shopping list today and let me know what you think!

Other favorite chicken recipes you will love!

Chicken Waldorf Salad

This delectable family favorite Chicken Waldorf Salad is tender chunks of chicken mixed with celery, grapes, apples, toasted walnuts and mayonnaise.

Author: Small Town Woman
Prep Time: 10
Total Time: 10
Yield: 4
Category: salad
Method: cold prep
Cuisine: American

Ingredients

1 Granny Smith apple cored peeled and diced
2 tablespoons lemon juice
2 cups chopped rotisserie chicken
2 stacks celery chopped
1 cup red seedless grapes halved
1/2 cup chopped toasted walnuts
2/3 cup mayonnaise
Salt and pepper to taste

Instructions

In bowl combine apple and lemon juice. Add chicken, celery, grapes, toasted walnuts and mayonnaise. Stir to combine. Salt and pepper to taste.
Serve on bed of spring greens or leaf lettuce.

Keywords: chicken salad, waldorf salad , salad, chicken recipe, cold chicken salad

Shrimp and Grits Southern Style with Cheesy Grits

January 19, 2019 by Beth Pierce Leave a Comment

These delectable Shrimp and Grits will leave you licking your plate and longing for more. The shrimp are skillet cooked with Cajun seasoning, red pepper, green onions, crisp bacon and garlic all spooned over a bed of creamy cheddar grits. This dish comes together quite quickly and is a family and friend favorite.

So against my better judgement as far as common sense is concerned I have been cooking and creating some southern recipes. When I say southern (at least in this case) I am referring to Louisiana Cajun and Creole recipes. Don’t get me wrong I love what I have created and by the way so do my taste buds. The people from this southern region really do know how to cook and they are extremely passionate about it. They take their recipes and cooking so seriously that I will receive emails and comments here and on social media about how I should have done this instead of that. The comment will read something like this, No! No! No! It is this ingredient and not that one. Oh well I love to cook and I think this Shrimp and Grits Southern Style is my new favorite recipe!

If you are from Louisiana and you are reading this post please cut a Midwestern girl a little slack. I know that you all take your cooking seriously! I get it however cooking is about adapting and changing a recipe to your own taste, wants and regions. No one here in the Midwest thinks they have the end all be all for toasted ravioli. Though we were the first to drop it in a fryer and make that crispy treat go national. So if you want to stuff those ravioli with crawfish instead of beef and sausage go for it! Why not dip them in a Cajun Remoulade Sauce instead of tomato sauce! That would be delicious and they could still be called toasted ravioli and everyone would love them!

How do you make Shrimp and Grits Southern Style!

Cook the grits

First lets get the grits started and the shrimp peeled. Boil the water and add the grits and salt. Cook until tender and remove from the heat, stir in the butter, cream and the cheddar cheese. Meanwhile peel the shrimp removing the tails, and devein if not already done.

Cook the shrimp mixture

In large skillet over medium heat cook bacon until crispy. Remove to paper towels to drain. Once cooled coarsely chop the bacon. Do not clean the skillet or remove the bacon grease. Over medium heat add the shrimp, sprinkle with creole seasoning, cayenne pepper and parsley. Cook for about one minute per side. Remove and place on plate. Heat a little canola oil over medium heat. Add the red pepper and cook for one to two minutes. Add the green onion, garlic and cook for additional one minute. Spoon the bacon and shrimp back in the skillet. Add the chicken broth to the skillet and stir to combine. Spoon over the cheesy grits and serve immediately.

What are grits?

Chances are that you are not from the south if you are wondering what grits are. Grits are made from ground corn, usually dent corn. This particular corn is more starchy and less sweet than most varieties producing a smooth and creamy texture when cooked. From there you will find three types of grits, stone ground grits, quick grits and instant grits.

Stone Ground Grits

Stone ground grits are coarsely ground therefore producing more corn flavor but less creaminess. Since they are less processed store them in the freezer. They take about forty minutes to cook so plan accordingly.

Quick Grits

Quick grits are ground much finer than stone ground grits. These grits cook up creamier and smoother than stone ground grits in about five to seven minutes. They are usually found in the same grocery aisle as the oatmeal. These are the grits that I use for this recipe.

Instant Grits

Instant grits are precooked and dehydrated so all you need to do is add boiling water. They are in little paper packets like instant oatmeal. Instant grits do not have as much flavor as stone ground or quick grits. They are perfect for a super quick breakfast but I do not suggest them for this recipe.

Helpful hints to make this Shrimp and Grits awesome!

Quick grits works best for this recipe. Boil the water then add the salt and grits. Bring back to a low boil and stir to combine. Cover, turn to simmer and cook until tender and creamy. Stir in the cream, butter and sharp cheddar. It is just that simple.
Use good quality smoked bacon and don’t throw out the bacon grease.
Use fresh water large peeled deveined shrimp. Place them over medium heat in the bacon fat. Don’t overcook them. They only need about one minute on each side. They will be added back to the pan in the second part of the recipe.
Sprinkle the seasoning on the shrimp while it is in the pan. It is easy to do and works to sear into the shrimp.
Serve this recipe as soon as possible. Shrimp does not reheat well. It can easily get overcooked and rubbery.

What is the best shrimp to use for Shrimp and Grits?

I love to purchase 21-25 count per pound wild caught shrimp for this recipe. Chances are they are frozen or previously frozen (then thawed for sale). Almost all shrimp come in frozen even if they are presented at your neighborhood seafood counter (unless of course you live on the coast). They may come peeled and deveined which saves you a little bit of time. These shrimp are the perfect size for this recipe and are super tasty.

Other shrimp recipes you will love!

Shrimp and Grits Southern Style with Cheesy Grits

These delectable Shrimp and Grits are cooked with creole seasoning, red pepper, green onions, crisp bacon and garlic over a bed of creamy cheddar grits.

Author: Small Town Woman
Prep Time: 5
Cook Time: 10
Total Time: 15 minutes
Yield: 4
Category: seafood main meal
Method: stove top
Cuisine: Cajun

Ingredients

Cheesy Grits

1 cup quick grits
4 cups water
1/4 teaspoon salt
3 tablespoons butter
2 tablespoons cream
1 1/2 cups shredded sharp cheddar

Shrimp

6 slices smoked bacon
1 pound large shrimp, peeled and deveined
2 teaspoons Cajun seasoning
1/8 teaspoon ground cayenne pepper
1 teaspoon dried parsley
1 tablespoon vegetable oil
1 red pepper finely chopped
3 green onions chopped
3 cloves garlic minced
1/4 cup low sodium chicken or vegetable broth

Instructions

Bring the water to a boil; add the grits and salt. Cook for 5-7 minutes or until tender. Remove from heat, stir in butter, cream and cheddar cheese.
In large skillet over medium heat cook bacon until crispy. Place on paper towels to drain; reserving bacon grease. Coarsely chop bacon once cooled. Add shrimp to bacon grease over medium heat. Sprinkle with Cajun seasoning and cayenne pepper. Flip shrimp after one minute; and cook for additional one minute. Remove to plate.
Add vegetable oil to skillet over medium heat. Add red pepper and cook until slightly tender; 2-3 minutes. Reduce heat to medium low. Add green onions and garlic and cook for 1 minute. Add chicken broth to skillet and stir. Return shrimp and bacon to the skillet and heat for 1 minute.
Spoon shrimp mixture over cheesy grits. Serve immediately.

Keywords: Cajun shrimp and grits, Creole shrimp and grits, Louisiana style shrimp and grits, southern cheesy grits, shrimp recipe

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Cabbage Steaks

January 17, 2019 by Beth Pierce Leave a Comment

Cabbage Steaks are a delectable easy low carb option. You can serve as a side with Lemon Pepper Chicken or Beef Bulgogi (Korean Beef). Better yet make a whole meal out of these amazing treats. They can be prepped and in the oven in a matter of minutes.

The older I get the more I love cabbage. There are so many cool ways to prepare it and it is pretty easy on the pocket book too. On a side note does anyone really say pocket book anymore? LOL! I don’t think so. Oh well back to the roasted Cabbage Steaks. They are one of my favorite ways to prepare cabbage. I can have them prepped and in the oven in about five minutes. Even my picky son loves these and asks for them quite often.

These low carbohydrate high fiber healthy vegetable steaks are delicious served with any number of main course entrees including chicken, steak, fish, pasta or even with a fresh fruit cup or a bowl of light soup like gazpacho. You simply can not go wrong with these simple Cabbage Steaks.

How do you make Cabbage Steaks?

First place the bacon on a large baking sheet. Cook until crispy flipping halfway through. Meanwhile slice the stem end off the cabbage and discard. Place the cabbage cut side down on a cutting board. Slice the cabbage into 3/4 inch steaks.

Once the bacon is cooked remove to paper towels to drain. Do not remove the bacon grease from the baking sheet but make sure that the grease is cool enough for you to place the cabbage steaks on without getting burnt. Place the cabbage steaks on the baking sheet and brush the tops with olive oil. Sprinkle with sea salt, fresh ground black pepper, garlic powder and onion powder.

Bake for about twenty minutes or until crispy on the edges and soft. Coarsely chop the bacon and add to the Cabbage Steaks the last couple minutes of cooking.

Can you use red cabbage to make Cabbage Steaks?

Yes you most certainly can and now that you mention it having a combination of both colored cabbage steaks would make for a beautiful presentation. You can substitute red cabbage in almost every recipe that you use green cabbage. Both red and green cabbage taste the same. The only exception is that if you are preparing a mixed recipe with cabbage in it like a salad the red cabbage will discolor the other ingredients in the recipe.

Is cabbage healthy?

Cabbage is a low calorie vegetable that is high in vitamins, antioxidants and minerals. One cup of raw cabbage has about 22 calories, 54% of the recommended daily intake of vitamin C and 85% of the recommended daily intake of vitamin K. It is also fiber rich and contains powerful antioxidants. So get on the stick and make yourself some of my many delicious cabbage recipes.

Can Cabbage Steaks be made ahead of time?

Yes they can although they are at their best straight out of the oven. There are times when hubby is running late getting home from work and the kids still need to be feed on time so they can get off to bed for school. I have popped these in the microwave to reheat for about thirty seconds at a reduced power and he devours them like there is no tomorrow.

So in short if you love cabbage like we do than give these easy Cabbage Steak Recipe a whirl and let me know what you think. Make your family a healthy side dish or full meal of these.

Other cabbage recipes you will love!

Cabbage Steaks

Cabbage Steaks are a delectable easy low carb side option that can be served with chicken, beef or fish. They can be prepped and in the oven in minutes.

Author: Small Town Woman
Prep Time: 5
Cook Time: 25
Total Time: 30 minutes
Yield: 6
Category: vegetable
Method: bake
Cuisine: American

Ingredients

6 slices smoked bacon
1 large head of green or red cabbage
3 tablespoons olive oil
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

Instructions

Preheat oven to 375 degrees. Place bacon on very large baking sheet. Bake until crispy; approximately 15 minutes. Turn halfway through. Remove from baking sheet and place on paper towels to drain. Do not wash baking sheet.
Raise oven temperature to 400 degrees. Cut the stem off the cabbage and slice into 3/4 inch steaks. Place the cabbage steaks on the baking sheet on top of any bacon grease. Drizzle the cabbage with olive oil and sprinkle with salt, pepper, onion powder and garlic powder. Bake for 20-25 minutes until crispy on the edges.
Coarsely chop bacon. Sprinkle over the cabbage and place back in the oven for 2-3 minutes. Serve as soon as possible.

Notes

One large head of cabbage makes about 6 large steaks and 2 smaller ones.

Keywords: cabbage recipe, cabbage side dish, baked cabbage, baked cabbage with bacon, vegetable

Red Beans and Rice

January 15, 2019 by Beth Pierce Leave a Comment

My version of Red Beans and Rice is all cooked up in one big pot. This mouthwatering combination of onions, peppers, celery, Andouille Sausage, red beans, rice and a perfect blend of spices is a super hearty flavor packed meal.

So before we dive right into this Red Beans and Rice I have a confession to make. I know that I will never get one over on the folks from down south. They are very serious about their Cajun cooking! The pictures you see here have kidney beans in them which are not to be confused with red beans. I made plans to make this last weekend. Friday is shopping day but it was also the first day of a huge snow storm. My son and I got to the store before the storm started which is a really good thing because this middle aged woman does not like to drive in snow storms anymore!

Well the grocery store looked like the battle of Armageddon. The area where blocks and bags of shredded cheese are stocked was just an empty void. We had to purchase brands and sizes that we don’t normally buy and of course there were no red beans. I grabbed the last few cans of red kidney beans and keep moving right along in hopes of getting home before the streets got bad. So there is my disclaimer. So the next time I make this with “red beans” I will retake the photos. That is if the lighting is good and I don’t suffer some kind of memory loss.

What are Red Beans and Rice?

Red Beans and Rice are a New Orleans Style Cajun meal in which red beans are slow simmered with vegetables, sausage and/or ham and Cajun seasoning. Traditionally served on Mondays utilizing the leftover meat from Sundays supper however anytime is a great time for Red Beans and Rice. It is usually spooned over a bed of rice but in my one pot version the rice cooks along with the rest of the goodies.

How do you make Red Beans and Rice?

I like to make this in my dutch oven however any good heavy pot with a tight fitting lid will work. Start by heating a little vegetable oil in the pot over medium heat. Add the onion, green pepper, celery and sausage. Cook until the onions soften and the sausage lightly browns. This will take several minutes so stir frequently so nothing gets too crispy on the bottom.

Turn the heat down to medium low and add the garlic, oregano and Cajun seasoning and cook for one minutes. Then add the red beans, chicken broth, tomatoes, and rice. Bring to a low boil, turn down to simmer and cover with a tight fitting lid. Cook for fifteen to twenty minutes. I like to check it after about fifteen minutes to make sure that nothing is cooking too much at the bottom of the pot.

What is Andouille Sausage?

Andouille Sausage is smoked sausage typically used in Creole and Cajun cooking. It is made of pork, garlic, onions, pepper and seasonings. This delectable sausage is great with more than just Cajun style cooking. It is delicious with eggs and in omelettes, creamy soups, and cheesy casseroles. Most of my local grocery stores carry this sausage and one of them even makes it fresh.

What is the difference between Cajun and Creole cuisine?

Boy that is a really good question since they share so many of the same ingredients and spices. Perhaps the simplest way to explain the difference would be to look at the people who cook the dishes. You might refer to Cajun cuisine as “country food” and Creole cuisine as “city food. Though the two cuisines have a lot in common they each come from two distinct cultures. Creole cuisine uses tomatoes and authentic Cajun cuisine does not. You might have heard of the Cajun Holy Trinity – onion, celery and bell pepper. Creole food is considered to be more varied and sophisticated than Cajun cuisine however we love both styles of cooking.

I am sure that my Cajun loving readers will tell me that it is not right to put all of this in one pot but I am a busy lady and sometimes that means making things super easy!

This Red Beans and Rice is power packed, full of flavor, easy and quick making it the perfect busy family meal. Put it your to try list and let me know what you think.

Other Cajun recipes you will love!

Red Beans and Rice

Red Beans and Rice is a mouthwatering combination of onions, peppers, celery, Andouille Sausage, red beans, rice and a perfect blend of spices.

Author: Small Town Woman
Prep Time: 10
Cook Time: 25
Total Time: 35 minutes
Yield: 6
Category: main meal
Method: stove top
Cuisine: Cajun

Ingredients

2 tablespoons vegetable oil
1 medium onion chopped
1 green pepper seeded and chopped
3 stalks celery chopped
12 ounces Andouille Sausage chopped
3 cloves garlic minced
1/2 teaspoon dried oregano
1 1/2 teaspoons Cajun seasoning
2 cans (15.5 oz) red beans drained
2 cups low sodium chicken broth
1 can (14.5 oz) diced tomatoes (optional)
1 cup long grain white rice (uncooked)

Instructions

Heat oil over medium heat in dutch oven or heavy stock pot. Add onion, pepper, celery and sausage. Cook for 5 minutes or until the onion softens and sausage lightly browns. Reduce heat to medium low. Add garlic, oregano and Cajun seasoning; cook for 1 minute.
Add red beans, chicken broth, tomatoes (if desired) and rice. Make sure that the rice is down in the broth. Stir to combine and bring to low boil. Reduce heat, cover and cook for 15-20 minutes or until rice is tender.

Notes

I like to add tomatoes however if you want a truly authentic Cajun recipe leave them out.

Keywords: red beans, Cajun cuisine, Creole cuisine, Louisiana style red beans and rice, New Orleans style red beans and rice, Cajun red beans and rice

Creamed Spinach

January 14, 2019 by Beth Pierce Leave a Comment

This made from scratch creamed spinach is one of my favorite sides. Serve it over rice, noodles, baked potatoes, grits or just by itself. This recipe calls for fresh spinach, onions and garlic in an easy to make cream sauce that starts with a roux.

I am a huge spinach fan. I like it sauteed, in salads, in souffles, and even canned. As much as I eat you would think that I am related to Popeye. We were snow bound this weekend. This area experienced one of the biggest snow storms in thirty years so it seemed like a good time to make a big batch of my Creamed Spinach. I had a huge container of baby spinach and the rest of the ingredients are pretty much pantry and spice cabinet staples around here.

How do you make Creamed Spinach?

First you are going to melt the butter in a medium sized skillet over medium low heat. Sprinkle in the flour and whisk to combine. Continue cooking and whisking over the heat until the mixture turns a light brown. This process is called making a roux and it usually takes around seven minutes to turn the right shade of brown to give it more of a nutty flavor and still thicken the sauce. Slowly whisk in the milk, nutmeg, onion powder and plenty of salt and pepper. If you like a little bit of heat add a couple pinches of ground cayenne pepper or a couple pinches of crushed red pepper. Turn the heat to low and continue cooking while you prepare the rest. Make sure you stir the cream sauce often.

Meanwhile in a separate extra large skillet over medium heat add a little olive oil. Add the onions and cook for three to four minutes stirring occasionally. Add the garlic and cook for on additional minute. Now add those ingredients to the the cream sauce in the other skillet. Now add a little more olive oil to the skillet and add a big pile of spinach and cook until wilted. This will only take a couple of minutes. Work in batches until you have all the spinach cooked transferring the cooked spinach to the skillet with the creamed sauce. Taste and season with more salt and pepper if desired.

Is spinach healthy?

Spinach is low in calories. A cup of raw spinach and a half cup of cooked spinach have about seven calories and one gram of carbohydrates. It is high in vitamins A, C and K along with calcium, iron, magnesium and potassium. This power packed vegetable is high in fiber and low in fat. It is nutritious and delicious in a salad or sauteed with a little olive oil and garlic.

Helpful hints to make this Creamed Spinach awesome!

Use fresh baby spinach as it has less stems and it is more tender. Baby spinach makes a smoother creamier Creamed Spinach.
Cook the roux until it is a light brown. This will take about seven minutes and it should be whisked almost continuously. This will give it a little bit of a nutty flavor but still thicken the sauce.
Season the Creamed Spinach to taste. If you like a little heat add a couple pinches of cayenne or crushed red pepper. Some of my readers could eat a jalapeno straight off the vine and some of my readers wince at the thought.
This recipe is best served as soon as it is done but sometimes coordinating everything to be served is difficult. You can keep it over low heat for a short period of time stirring frequently. If the sauce becomes too thick add a quarter cup of milk at a time till you bring it back to a good consistency.

Okay now you have the perfect recipe and helpful hints for the best Creamed Spinach. Well what are you waiting for? Put the ingredients on your shopping list today and make yourself a delectable treat!!

Other spinach recipes you will love!

Creamed Spinach

This made from scratch creamed spinach is one of my favorite sides. Serve it over rice, noodles, baked potatoes or grits.

Author: Small Town Woman
Prep Time: 5
Cook Time: 20
Total Time: 25 minutes
Yield: 6
Category: vegetable
Method: stove top
Cuisine: American

Ingredients

4 tablespoons butter
4 tablespoons all purpose flour
2 cups milk
1/4 teaspoon nutmeg
1/4 teaspoon onion powder
Salt and pepper to taste
1 small onion minced
2 cloves garlic minced
1 lb baby spinach
3-4 tablespoons olive oil

Instructions

Melt butter in large skillet over medium heat. Sprinkle flour over the the melted butter and whisk in. Continue cooking and whisking over the heat until the mixture turns a light brown; approximately 7 minutes. Slowly whisk in milk, nutmeg and onion powder. Salt and pepper to taste. Simmer over low heat and stir frequently.
Heat 1 tablespoon of olive oil in extra large skillet over medium heat. Add onion and cook for 3-4 minutes. Add garlic and cook 1 additional minute. Remove to skillet with cream sauce.
Heat 1 tablespoon of olive oil in same skillet over medium heat. Pile in the spinach and cook until wilted; approximately 2-3 minutes. Remove to skillet with cream sauce. Repeat with remaining spinach working in batches that are appropriate for your skillet size.
If desired season with more salt and pepper to taste and serve promptly.

Notes

If desired add 2 pinches cayenne pepper or 2 pinches crushed red pepper for a little heat. Add this at the same time as the nutmeg and onion powder.

Keywords: cooked spinach recipe, creamed vegetable, recipe using baby spinach, spinach, spinach recipe, spinach with cream sauce, vegetable

Peanut Butter Banana Bread

January 14, 2019 by Beth Pierce Leave a Comment

Peanut Butter Banana Bread is a super easy quick bread that your family will love. For even more diverse flavor add walnuts, pecans or chocolate chips. This delectable bread is moist, quick to fix and the flavor combination is amazing.

How do you make Peanut Butter Banana Bread?

First preheat the oven and spray a 9×5 inch loaf pan with non stick baking spray. Then whisk together the flour and baking soda and set aside. Using a mixer cream the butter and sugars. Add the eggs one at a time mixing just until incorporated. Then stir in the vanilla, peanut butter and mashed bananas. Add the flour mixture in two parts mixing just until incorporated. Fold in the chocolate chips.

Pour into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean. Allow to cool five minutes before inverting on to a wire rack to fully cool.

What is the best peanut butter to use for Peanut Butter Banana Bread?

Don’t fret too much over which peanut butter to use however creamy standard peanut butter works best. I have used the crunchy and I have used the all natural kind as well with good results however creamy (not all natural) provides the best results.

What defines a quick bread?

Quick breads are defined as bread recipes with leaving agents other than yeast and eggs. The basic ingredients for quick bread are flour, liquid, salt, and a leavening agent such as baking powder and/or baking soda. Many quick bread also include eggs but not as the sole leavening agent. Banana Bread, Pumpkin Bread, Zucchini Bread, Corn Bread, Cranberry Bread, Lemon Bread and more are all examples of quick bread.

Helpful hints on making this Peanut Butter Banana Bread epic!

Use a nonstick loaf pan. Spray the bottom and up the sides about one and one half inches. This makes for clean edges and helps avoid the dough buckling and folding over making for weird edges.
For best results use overripe bananas.
Creamy (not all natural) peanut works best in this recipe.
Beat the butter and sugars until light and creamy.
Once the butter and sugars are creamed mix the rest of the ingredients in with the mixer on the stir setting or by hand.
Do not over mix the dough. Mix just until the ingredients are incorporated. Over mixing the dough can make for tough bread.
If the top of the breads browns too much while baking cover loosely with aluminum foil.

What other ingredients can be added to Peanut Butter Banana Bread?

1/2 cup chopped walnuts
1/2 cup chopped pecans
3/4 cup chocolate morsels
3/4 cup peanut butter morsels
1/2 cup chopped macadamia nuts
4 slices crispy cooked bacon coarsely chopped

Can Peanut Butter Banana Bread be frozen?

Yes it most certainly can. The bread must be fully cooled before packaging and freezing so condensation does not get trapped inside. Wrap in plastic wrap and place in a freezer bag removing as much of the air as possible. Freeze up to 3 months. To thaw remove from the freezer, take out of the freezer bag and set on the counter for several hours.

This scrumptious Peanut Butter Banana Bread is quick to fix, dependable and oh so good. Put the ingredients for this sweet bread on your grocery list today and make you and your loved ones a sweet treat.

Other quick breads you will love!!

Peanut Butter Banana Bread

Peanut Butter Banana Bread is super easy quick bread that your family will love. For more diverse flavor add walnuts, pecans or chocolate chips.

Author: Small Town Woman
Prep Time: 20
Cook Time: 60
Total Time: 1 hour 20 minutes
Yield: 12
Category: sweet bread
Method: bake
Cuisine: American

Ingredients

1 3/4 cup all purpose flour
1 teaspoon baking soda
1/2 cup butter softened
1/2 cup sugar
1/2 cup light brown sugar
2 eggs
1 teaspoon vanilla
3/4 cup creamy peanut butter
3 overripe bananas mashed
3/4 cup semi sweet chocolate morsels (optional)

Instructions

Preheat the oven to 350 degrees. Spray a 9X5 inch loaf pan with nonstick baking spray.
Whisk together flour and baking soda; set aside. Using a mixer cream the butter and sugars. Add eggs 1 at a time mixing just until incorporated. Stir in vanilla, peanut butter and mashed bananas. Add the flour mixture in 2 parts mixing just until incorporated. Fold in the chocolate chips.
Pour into the prepared loaf pan and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Allow to cool 5 minutes before inverting on to wire rack to fully cool.

Keywords: sweet bread, bread, banana bread, peanut butter bread, breakfast

Strawberry Banana Smoothie

January 9, 2019 by Beth Pierce Leave a Comment

Strawberry Banana Smoothie is a cool refreshing treat that the whole family can enjoy. With five ingredients and five minutes you can have this recipe in a glass and on the table to enjoy.

My world has been turned upside down by nine pounds of pure puppy fury. This sassy fun puppy has figured out how to control four adults almost around the clock. Now we need to figure out how to get the upper hand and get this under control. All of this counts for quick recipes to get good nutrition into my kids and hubby’s tummies. These all natural Strawberry Banana Smoothies will have you licking your lips.

Do you have to use frozen strawberries for Strawberry Banana Smoothie?

No you do not! Although strawberries are frozen at their peek and using frozen fruit in smoothies eliminates the need for ice. Ice is easy to crush in the blender but it dilutes the scrumptious flavors of the fruit. That being said you can still use fresh strawberries and/or a frozen banana or ice cubes and it will be delicious.

How do you make Strawberry Banana Smoothie?

It really does not get much easier than this. Simply add your strawberries, banana, milk, yogurt and honey to the blender. Blend on high until smooth. Pour into glasses, garnish with fresh strawberries or bananas and serve. Keep in mind that smoothies are best served right away so plan accordingly.

Are strawberries healthy?

You bet they are! Strawberries are low in calories. One medium sized strawberry has four calories. This tasty berry is filled with fiber, Vitamin C, antioxidants, manganese and potassium. They are fat free, sodium free, cholesterol free and above all super scrumptious. When available purchase organic strawberries. They are grown with far fewer chemicals and in my opinion taste better.

What can you add for protein to Strawberry Banana Smoothie?

vanilla protein powder
spinach
kale
ground flaxseed
oats

What other fruits can you add to Strawberry Banana Smoothie?

blueberry
mango
pineapple
orange
kiwi

What can you add for protein to Strawberry Banana Smoothie?

vanilla protein powder
spinach
kale
ground flaxseed
oats

What other fruits can you add to Strawberry Banana Smoothie?

blueberry
mango
pineapple
orange
kiwi

So if life has you moving at a hundred miles an hours however you still want your family to have plenty of good nutritious food! Put the ingredients for this smoothie on your grocery list and make you and your family an awesome treat!

Other strawberry recipes you will love!

Strawberry Banana Smoothie

Strawberry Banana Smoothie is a five minute five ingredient cool refreshing all natural treat that the whole family can enjoy.

Author: Small Town Woman
Prep Time: 5
Total Time: 5
Yield: 2
Category: smoothie
Method: blender
Cuisine: American

Ingredients

3 cups frozen strawberries
1 banana peeled and chunked
3/4 cup almond milk (please see notes)
1/2 cup Greek yogurt
2 tablespoons honey

Instructions

Add your strawberries, banana, milk, yogurt and honey to the blender. Blend on high until smooth.
Pour into glasses, garnish with fresh strawberries or bananas and serve.

Notes

I prefer almond milk but you can use any kind of milk.

Keywords: smoothie, banana smoothie, strawberry smoothie, breakfast, quick breakfast

Stir Fried Bok Choy

January 8, 2019 by Beth Pierce 2 Comments

Stir Fried Bok Choy is an easy healthy side dish that is prepared in about ten minutes. Even my picky son loves this dish. Adjust the spice to your liking and feel good about feeding your family wholesome natural ingredients.

What is bok choy?

Bok choy is a type of Chinese cabbage. You might find it at the market under different names like Chinese white cabbage, pak choi or pok choi. It is green and leafy at the top and looks a little like romaine. It has a round white bulb on the bottom and slightly resembles celery or rhubbard. This delicious heart healthy vegetable is grown in China, Canada and parts of California. Most of my local grocery stores carry it.

Is bok choy healthy?

The new year is here and it is time to clean up the diet. Bok choy is low in calories, rich in vitamins A, C and K and power packed with calcium, iron and magnesium. One cup of bok choy has nine calories with just a tiny trace of polyunsaturated fat. It is a good source of fiber, easy to prepare, and tastes delicious! It can be steamed , sauteed or stir fried.

How do you prepare bok choy for cooking?

Both the green and white parts of the bok choy are used in cooking. Prepare the bok choy for cooking by slicing off the bottom couple of inches where the bulb comes together. Then simple chop it cutting the green parts in over one inch bites and the white parts a little closer to one half inch. Place the cut pieces in a colander and rinse well with cold water. Shake out the excess water and use a paper towel to move through it to soak up any additional moisture. Now it is ready for stir fry!

How do make Stir Fried Bok Choy?

First toast the sesame seeds in a dry skillet over medium heat until light browned. It usually takes about three minutes. Be sure to toss them or stir them to keep them from burning. Remove the sesame seeds and place in a small bowl.

Next simply heat a little canola oil in the same skillet over medium high heat. This delectable recipe can also be prepared in a wok. Add the ginger, onion and bok choy. Cook for two to three minutes stirring frequently. Add the garlic, red pepper and soy sauce and cook for additional one minute. Sprinkle with toasted sesame seeds and serve immediately.

What do you serve with Stir Fried Bok Choy?

Grilled steak, grilled chicken, poached or grilled fish or Beef Bulgogi (Korean Beef) are all excellent choices. You can also use the same skillet and stir fry some beef or chicken before cooking the bok choy. Just plate it once cooked and add it back to the skillet to warm right before the the bok choy is done.

You are going to love this simple healthy side dish! Put the ingredients on your shopping list today and make your family a wholesome recipe.

Other stir fry recipes you will love!

Stir Fried Bok Choy

Stir Fried Bok Choy is an easy healthy side dish that is prepared in about ten minutes. Even my picky son loves this dish.

Author: Small Town Woman
Prep Time: 5
Cook Time: 5
Total Time: 10 minutes
Yield: 4
Category: vegetable
Method: stir fry
Cuisine: Chinese

Ingredients

1 tablespoon sesame seeds
1 tablespoon canola oil
1 tablespoon grated fresh ginger
1 medium onion chopped
1 large head bok choy (see notes)
2 cloves garlic minced
1/8 – 1/4 teaspoon crushed red pepper (to taste)
1 tablespoon soy sauce

Instructions

Toast the sesame seeds in a dry skillet over medium heat until light browned; approximately 2-3 minutes. Toss or stir frequently to keep from burning. Remove and place in a small bowl.
Heat canola oil in the same skillet over medium high heat. Add the ginger, onion and bok choy. Cook for 2-3 minutes stirring frequently. Add the garlic, red pepper and soy sauce and cook for additional 1 minute. Sprinkle with toasted sesame seeds and serve immediately.

Notes

Remove the bottom 2 inches of the thick bulb. Chop the bok choy and rinse thoroughly in a colander. Shake as much of the water out as possible. Dry excess water with a paper towel. See more notes under How do you prepare bok choy for cooking?

Keywords: Chinese cabbage, stir fry recipe, white Chinese cabbage, stir fry side, vegetable, healthy side, side

Mango Smoothie

January 3, 2019 by Beth Pierce Leave a Comment

Mango Smoothie is always a huge hit with the kids. This delectable recipe comes together with five ingredients in less than five minutes. Make it for breakfast, lunch or for an after school treat.

I hope you are having a wonderful New Year. Mine is off to a crazy start. We have a new puppy and it is just like having a baby in the house. He cries for constant attention and needs to go to the bathroom every twenty minutes. Trying to get some recipes cooked and posted is a whole new challenge but no worries. I will persevere. A new year equals new beginnings. It is time to get back to healthy eating. Smoothies are an excellent way to whip up delicious healthy treats for yourself and your family. All you need is some fresh or frozen fruit, milk or juice, some yogurt and a blender.

Do you use fresh or frozen fruit for Mango Smoothie?

You can use either one however frozen mango is usually sweeter since it was flash frozen at its peek ripeness. Not to mention how convenient it is to use already peeled and cut into chunks. Using frozen fruit in smoothies eliminates the need for ice. Ice is easy to crush in the blender but it dilutes the scrumptious flavors of the fruit.

That being said if you want to use fresh mango go for it. Just use a frozen banana and add one cup of ice to the blender.

How do you make Mango Smoothie?

Folks it really does not get much easier than this. Simply add your mango, banana, yogurt, milk and lemon juice to the blender. Blend on high until smooth. Pour into glasses, garnish if desired and serve. Just keep in mind that smoothies are best served right away so plan accordingly.

What other ingredients can you add to your Mango Smoothie?

spinach
kale
pineapple (in addition or in place of the banana)
a touch of vanilla
vanilla yogurt (in place of plain yogurt)
a little bit of honey

What are the health benefits of mango?

Mango is high in vitamin C, vitamin A and carotenoids to help keep your immune system strong. They also contain enzymes for breaking down protein aiding in digestion. Mangoes have a relatively low glycemic index so they can be enjoyed by all in moderation.

This delicious Mango Smoothie will wake up your taste buds! It will leave you feeling refreshed and ready to take on all the challenges that the day brings.

Other refreshing drinks you will love!

Mango Smoothie

Delicious Mango Smoothie is always a huge hit with the kids. This delectable recipe comes together with five ingredients in less than five minutes.

Author: Small Town Woman
Prep Time: 5
Total Time: 5
Yield: 4
Category: beverage
Method: blender
Cuisine: American

Ingredients

2 cups frozen mango cubed
1 banana peeled and chunked
1/2 cup plain Greek yogurt
3/4 cup sugar free almond milk (please see notes)
2 tablespoons lemon juice
Optional: lemon slices for garnish

Instructions

Add mango, banana, yogurt, milk and lemon juice to blender. Blend on high until smooth. Pour into glasses, garnish if desired and serve.

Notes

I prefer almond milk but you can use any kind of milk.

Keywords: fruit smoothie, smoothie, mango recipe, mango beverage, beverage, quick and easy breakfast

Cabbage Roll Casserole

January 1, 2019 by Beth Pierce 14 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 serving and leftovers heat perfectly in the microwave.

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.

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.

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

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

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.

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

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!

Cabbage Roll Casserole

★★★★★

5 from 3 reviews

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.

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

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

Preheat oven to 350 degrees. Spray 9×13 inch casserole dish with nonstick cooking spray or olive oil spray.
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.
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.
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.
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