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  • One Skillet Pepper Steak
  • Roasting Almonds in Oven Smoky Spicy Roasted Almonds
  • Sock It To Me Cake
  • Chicken Chow Mein
  • Beet Salad with Honey Mustard Vinaigrette

    • Easy Lip Smacking Strawberry Lemonade

    by 15 Comments

    Refreshing Strawberry Lemonade is perfect for all your summer entertaining needs.  With a handful of ingredients, a little advanced preparation and five minutes you can have a delicious cold thirst quencher for those hot summer days!!

    Strawberry Lemonade

     

    Summer is almost here.  The 4th of July is just weeks away.  With summer comes so many great refreshing beverages.  There is just something fabulous about fresh lemonades and teas especially ones made with some of natures tasty bounty.  Have you tried my Fresh Peach Tea, Orange Mango Pineapple Smoothies or for the adults Pineapple Cherry Crush Cocktail?  So many great choices and so little time!

    Strawberries are abundant year round here but this time of year they seem to be particularly sweet and oh such a pretty shade of red. It is as if they are allowed to ripen on the plant longer before being picked. This Easy Lip Smacking Strawberry Lemonade is so simple and refreshing.  It includes five ingredients and two of them are water and ice!  I know what you are thinking!  You got this covered right?  If you make your simple syrup ahead of time you can put this together in a matter of minutes. You could literally do this entire recipe in less time than it takes to throw in a load of laundry making it the perfect party beverage.

    This beautiful refreshing Easy Lip Smacking Strawberry Lemonade Recipe is the perfect balance of strawberries and lemons without being overly sweet or syrupy.  Do you want to jazz it up a bit for your up coming patio party? Throw in a little vodka for the adults and you have a strawberry lemonade svedka.   You can add sliced strawberries to jazz it up but it tastes great either way and looks gorgeous both ways.

    Strawberry Lemonade Recipe

    How do you make Strawberry Lemonade?

    It is so easy and really only takes about five minutes if you prepare your simple syrup in advance. To prepare your simple syrup heat the water and sugar over medium heat to a simmer.  Stir the mixture until the sugar dissolves and let it fully cool.

    Now Add your strawberries, lemon juice, and three cups of the cooled simple syrup to a blender and puree.  Pour that mixture into a large pitcher. Stir in rest of the cooled simple syrup. For best results chill for 2-3 hours.  Pour over ice and garnish with strawberries.

     

    How to make Strawberry Lemonade

     

    Helpful tips to make this Strawberry Lemonade epic!

    • Make the water sugar mixture (aka simple syrup) in advance and chill well.
    • I prefer to use fresh strawberries for this.  Frozen strawberries can be used but they must be thawed completely.
    • To garnish with strawberries simply slice the strawberry about halfway up the middle starting at the bottom and slide on the rim of the glass.
    • Add ice only to the glasses and not the pitcher. You don’t want the delicious Strawberry Lemonade getting watered down.

    So if you got five minutes and a handful of ingredients you can mix this Easy Lip Smacking Strawberry Lemonade right now.  Go ahead and kick it up a bit!  You have been working hard this week! Pour yourself a delicious glass of this Strawberry Lemonade Recipe and relax on the porch while you watch the sun go down!

    Homemade Strawberry Lemonade

    Other delicious strawberry recipes you will love!!

     

    This recipe was originally published May 13, 2018 and was republished June 6, 2019 with new content and modified recipe.

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    Easy Lip Smacking Strawberry Lemonade

    Strawberry Lemonade

    ★★★★★

    5 from 8 reviews

    Refreshing Strawberry Lemonade is perfect for all your summer entertaining needs.  With just a handful of ingredients this is the best summer beverage.

    • Author: Beth Pierce
    • Prep Time: 5
    • Cook Time: 10
    • Total Time: 15 minutes
    • Yield: 6 servings 1x
    • Category: beverage
    • Method: blender
    • Cuisine: Southern
    Scale

    Ingredients

    • 6 cups water
    • 1 cup sugar
    • 1 lb fresh strawberries hulled and sliced (reserve 4 small strawberries for garnish)
    • 1 1/2 cups fresh squeezed lemon juice
    • Ice

    Instructions

    1. Heat the water and sugar over medium heat to a simmer.  Stir the mixture until the sugar dissolves. Let it fully cool before using.
    2. Add the strawberries, lemon juice, and three cups cooled water/sugar mixture to a blender and puree.  Pour mixture into a large pitcher. Stir in rest of the water/sugar mixture.  For best results chill for 2-3 hours.  Pour over ice and garnish with strawberries.

    Keywords: strawberry lemonade, lemonade, summer beverage, summer party food, beverage

    Cowboy Cookies

    by 8 Comments

    Cowboy Cookies are scrumptious treats filled with chocolate chips, oatmeal and chopped pecans.  They are slightly crispy on the outside and soft with just a touch of chewy on the inside.  These sweet treats are quick to come together and packed full of tasty goodies.

    Cowboy Cookies

    I just love cookies.  I think perhaps some people might refer to me as the cookie monster.  These delectable Cowboy Cookies are one of my favorites.  You can prepare the dough ahead of time and refrigerate for up to four days or you can freeze the dough for up to three months.

    Cowboy Cookies Recipe

    How do you make Cowboy Cookies?

    First grab a bowl and whisk together the flour, baking soda, baking powder and salt.  Next using a stand mixer or hand held mixer cream the butter and both sugars until light and fluffy.  Add the eggs one at a time and mix just until combined.  Mix in the vanilla and add the flour mixture in about three parts. Continue mixing until combined scraping down the bowl and beaters as you go.

    Stir in the chocolate chips, rolled oats, chopped pecans and flaked coconut if desired. Spoon on to parchment covered baking sheets. Bake until lightly browned on the bottom.  Let the cookies cool about five minutes before moving them to cookie cooling racks.

    Cowboy Cookie Recipe

     

    Helpful tips for making Cowboy Cookies

    • Preheat the oven for optimum baking.
    • Cream the sugar and butter until light and fluffy.  In a stand mixer at level 4 it will take about 3 minutes.
    • Soften the butter at room temperature until slight pressure leaves an indentation.
    • Warm the eggs to room temperature.  This will take about 30 minutes.
    • For best results use parchment paper or silicone baking mats.
    • Use good quality chocolate and if at all possible chop the pecans yourself.
    • Resist the urge to over bake the cookies.  Cook until just very lightly browned.
    • Coconut is a great addition to these cookies.  It adds a lot of flavor and moisture so if you like it go for it.  My teenagers are not found of coconut so I choose to leave it out this time.
    • If you go over the top with add ins as I always do after dropping on the baking sheet press down gently with the palm of your hand.

     

    Texas Cowboy Cookies

     

    Cowboy Cookies

    Other cookie recipes you will love!

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    Cowboy Cookies

    Cowboy Cookies

    ★★★★★

    5 from 5 reviews

    Cowboy Cookies are scrumptious treats filled with chocolate chips, oatmeal and chopped pecan.  They are slightly crispy on the outside and soft with just a touch of chewy on the inside.

    • Author: Beth Pierce
    • Prep Time: 20
    • Cook Time: 10
    • Total Time: 30 minutes
    • Yield: 4 dozen cookies 1x
    • Category: cookies
    • Method: baking
    • Cuisine: Southern
    Scale

    Ingredients

    • 2 cups all purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 3/4 cup butter softened
    • 3/4 cup sugar
    • 3/4 cup brown sugar
    • 2 eggs warmed to room temperature
    • 1 teaspoon vanilla
    • 1 1/2 cup rolled oats
    • 1 1/2 cup semisweet chocolate chips
    • 3/4 cup chopped pecans
    • 1/2 cup sweetened coconut flakes (optional)

    Instructions

    1. Preheat oven to 375 degrees.  Cover baking sheets with parchment paper or silicone baking mats.
    2. In a bowl whisk together the flour, baking soda, baking powder and salt; set aside.
    3. Using a mixer cream butter and sugars until light and fluffy. Add eggs one at a time; mix just until combined.  Mix in vanilla and add flour mixture in 3 parts. Continue mixing until combined scraping down the bowl and beaters as you go.
    4. Stir in the chocolate chips, rolled oats, chopped pecans and flaked coconut (optional). Drop by rounded 1 1/2 tablespoons on to parchment covered baking sheets. Press down just a tad with the palm of your hand.  Bake until lightly browned; 9-11 minutes.   Let the cookies cool 5 minutes before moving them to cookie cooling racks.

    Keywords: cookies, chocolate chip cookies, chocolate chip oatmeal cookies

    Twice Baked Potatoes

    by 5 Comments

    These easy Twice Baked Potatoes are the perfect side for steak, pork, fish and chicken. They are quick to come together and can be prepared in advance.  For a complete meal serve with my Dry Rub Sweet Barbecue Pork Tenderloin or Balsamic Vinegar Barbecue Ribs.

    I love potatoes and I love comfort food!  Now these Traditional Twice Baked Potatoes are the best of both worlds.  I have been making these for years.  They are as good now as they were thirty years ago. These Traditional Twice Baked Potatoes are filled with creamy potatoes mixed with sour cream, milk, butter, cheddar cheese, Monterey Jack and a perfect blend of spices.  For the ultimate finish add bacon, scallions, chives, Sauteed Mushrooms and Onions or all of the above.

    How do you make Twice Baked Potatoes?

    First grab those taters to wash, dry, prick 2-3 times with a fork, rub with oil and sprinkle with salt.  Place on a baking sheet and cook for about 45 minutes or until the potato is tender.  Let the potatoes cool for about 15 minutes.

    Meanwhile in a large bowl add the sour cream, butter, cheddar cheese, Monterey Jack, garlic powder, onion powder, salt and pepper. Cut about 1/4 inch off the top of the potato creating a opening to gently scoop out the cooked potato leaving about a 1/3 inch shell all the way around.  Add the potatoes to the bowl with the other ingredients and using a hand held mixer blend until smooth. The amount of milk may vary slightly so add a little at a time until the mixture is creamy.

    Finally scoop the mixed potatoes back into the shells.  Top with a sprinkle of cheddar cheese and bake for 15 minutes.  Sprinkle with chopped bacon, scallions and chives.

    Helpful tips for this Twice Baked Potatoes Recipe

    • Russet potatoes work best for this recipe.
    • Take the time to dry the potatoes after washing, prick 2-3 times with a fork,  rub with oil and sprinkle with salt. It gives the outer shell a delicious crispness.
    • Resist the urge to wrap the potatoes in aluminum foil.  Just place them on a baking sheet and pop in the oven.
    • For added crispiness place the empty shells back in the oven while you gather the ingredients for the stuffed potato mixture.
    • Use good quality cheese.  It really does make a difference.  Experiment with switching the cheeses up.  Some of my favorites are Gruyere, Gouda, Fontina and Muenster.
    • Keep a close eye on the stuffed potatoes when they are placed back in the oven.  If left in too long a lot of the potato mixture will cook over the side.  I like to have some down the sides of the potato but there is a fine line so keep an eye on the oven.
    • Top the potatoes however you like although my favorites are bacon, scallions and chives.

     

     

    Other potato recipes you will love!

    This post was originally published November 16, 2016 and was republished June 3, 2019 with new content, pictures and modified recipe.

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    Traditional Twice Baked Potatoes

    Twice Baked Potatoes

    ★★★★★

    5 from 4 reviews

    These easy Twice Baked Potatoes are the perfect side for steak, pork, fish and chicken. They are quick to come together and can be prepared in advance.

    • Author: Beth Pierce
    • Prep Time: 20
    • Cook Time: 60
    • Total Time: 1 hour 20 minutes
    • Yield: 4 potatoes 1x
    • Category: side
    • Method: bake
    • Cuisine: American
    Scale

    Ingredients

    • 4 russet potatoes
    • 1/3 cup sour cream
    • 2 tablespoons butter
    • 2/3 cup Monterey Jack shredded
    • 1 cup shredded cheddar shredded (reserve 1/3 cup for the tops)
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon salt
    • 1/4–1/3 cup milk
    • 2 slices crispy cooked bacon chopped
    • 1 scallion sliced thin
    • chopped chives (optional)

    Instructions

    1. Preheat oven to 375 degrees. Bake potatoes for 45-60 minutes or until soft to the touch when gently squeezed. Remove from oven and allow to cool enough to handle them.
    2. In a large bowl add the sour cream, butter, Monterey Jack, 2/3 cup cheddar cheese, garlic powder, onion powder, salt and pepper. Cut 1/4 inch off the top of the potato creating a opening to gently scoop out the cooked potato leaving 1/3 inch shell all the way around.  Add the potatoes to the bowl with the other ingredients and using a hand held mixer blend until smooth. The amount of milk may vary slightly so add a little at a time until the mixture is creamy.
    3. Scoop the mixed potatoes back into the shells.  Top with a sprinkle of cheddar cheese. Bake at 375 degrees for 15-20 minutes.  Remove from oven and top with bacon, scallions and chives.

    Keywords: stuffed potatoes, twice baked potatoes, twice baked, cheddar twice baked potatoes, bacon cheddar twice baked potatoes

    Ricotta Stuffed Shells

    by 9 Comments

    These amazing Ricotta Stuffed Shells are plump full of creamy ricotta and sweet mozzarella.  The ultimate family friendly comfort meal that can be prepped ahead of time and baked to perfection. Once you smell the shells baking you will know that that this recipe is heavenly.

    Stuffed shells are really so incredibly easy to make.  With a little advance preparation this recipe can be assembled and in the oven in about twenty minutes.  I like to add about six cloves of roasted garlic so I prepare that in advance and store in the fridge.  To make this recipe quick and easy I use store bought marinara but by all means if you have a great recipe for homemade marinara and the time use it! For a complete meal serve with Triple Cheese Garlic Bread and Italian Chopped Salad with Fresh Italian Dressing 

    How do you make Ricotta Stuffed Shells?

    First boil the pasta shells according to the directions on the box and drain well.  Meanwhile combine the ricotta, mozzarella, Parmesan, eggs, roasted garlic, parsley, salt and pepper.  Spread the bottom of the casserole dish with about a 1 1/2 cups of marinara.  Spoon the cheese mixture into the shells so they are nice and plump.  Place the stuffed shells in the casserole dish on top of the marinara. Spoon about another 1 1/2 cups of marinara in and around the shells. Sprinkle with parsley and bake for 30-35 minutes.

     

    Helpful tips for Ricotta Stuffed Shells

    • Do not over-boil the pasta shells.  Cook them slightly al dente.
    • Add a few extra shells when boiling the pasta as inevitably several of them will tear.
    • You can sub 1/2 teaspoon of garlic powder or sauteed minced garlic for the roasted garlic.  However the roasted garlic takes this recipe to an all new high so if you have the time roast it.
    • Work the roasted garlic in by smooching with a fork.
    • Use good quality marinara or make your own from scratch.
    • Use freshly shredded Parmesan cheese.  As my late mother used to say it is worth every red cent. Whatever a red cent is.
    • This recipe can be made up to 3 days in advance and stored tightly covered in the fridge.
    • I do not recommend freezing this casserole as both ricotta and mozzarella have a high moisture content and they will become watery and grainy after freezing.

    These delectable Ricotta Stuffed Shells are easy to prepare, family friendly, aromatic and oh so tasty.  They are fancy enough for company and yet easy enough for a weeknight meal.  Put the ingredients on your shopping list today and surprise your family with an awesome meal.

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    Ricotta Stuffed Shells

    Ricotta Stuffed Shells

    ★★★★★

    5 from 8 reviews

    These amazing Ricotta Stuffed Shells are plump full of creamy ricotta and sweet mozzarella.  They can be prepped ahead of time and baked to perfection.

    • Author: Beth Pierce
    • Prep Time: 20
    • Cook Time: 30
    • Total Time: 50 minutes
    • Yield: 6 servings 1x
    • Category: pasta
    • Method: bake
    • Cuisine: Italian
    Scale

    Ingredients

    • 3 cups marinara
    • 20 jumbo shells (1/2 of a 12 ounce box)
    • 15 ounces whole milk ricotta cheese
    • 1 1/2 cups whole milk shredded mozzarella
    • 1/4 cup shredded fresh Parmesan
    • 2 large eggs
    • 6 cloves roasted garlic
    • 1 teaspoon dried parsley
    • 1/2 teaspoon salt
    • 1/4 teaspoon fresh ground black pepper

    Instructions

    1. Preheat oven to 350 degrees.
    2. Boil the pasta shells according to box directions; drain well.
    3. Combine the ricotta, mozzarella, Parmesan, eggs, roasted garlic, parsley, salt and pepper.  Spread the bottom of the casserole dish with 1 1/2 cups of marinara.  Spoon the cheese mixture into the shells.  Place the stuffed shells in the casserole. Spoon about another 1 1/2 cups of marinara in and around the shells. Sprinkle with parsley and bake uncovered for 30-35 minutes.

    Keywords: pasta, stuffed shells, shells, stuffed pasta shells, Italian stuffed shells, stuffed shells with ricotta

    Apple Bread with Cinnamon Pecan Crunch

    by 19 Comments

    This easy Apple Pecan Sweet Bread is full of apples chunks and pecans.  It is lightly sprinkled with cinnamon pecan sugar giving it a light extra crunch on the crust.  It is quick to come together and can easily be doubled.

    We just love this Apple Bread.  It is so easy to whip up, freezes well and tastes even better the second day!  It is loaded with so much flavor from apples, spices and pecans.  The top is coated with a small amount of sugar and chopped pecans creating a delicious crunch.

    How do you make Apple Bread with Cinnamon Pecan Crunch?

    First in a large bowl whisk  together flour, cinnamon, nutmeg, salt and baking powder. Next in a medium bowl mix together eggs, sugar, vegetable oil and applesauce. Then add the wet ingredients to the dry ingredients and mix just until incorporated. Fold in the apples and half of the pecans. Pour the batter in a loaf pan that has been well greased.  Combine remaining pecans, 1 tablespoon of sugar, and 1/4 teaspoon ground cinnamon. Sprinkle over the batter. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean.  Cool for just a couple of minutes before inverting to a cooling rack.

    Helpful tips for making Apple Bread with Cinnamon Pecan Crunch

    • My go to apple for this recipe is Granny Smith because I love the balance between tart and sweet. Plus they don’t break down during the cooking process.  For a little more sweetness use Granny Smith or Fuji.
    • Don’t over-mix the batter as it may become tough.
    • Toast your pecans before chopping them.
    • Remove the cooked bread from the pan as soon as possible and place on wire rack to cool.  This helps quick breads retain a crispy crunchy crust.
    • Allow the loaf to cool slightly before cutting.

    How to slice quick breads

    Wait until your yummy quick bread has cooled. Use a sharp serrated knife and cut in a saw like motion. This sawing action will keep your quick breads from crumbling. If you have the old style cooling racks with the all the rungs going in the same direction evenly spaced apart you can gently press down on the top of the quick bread marking the bottom for easy even cutting.

     

    There is no time like the present to start planning a small get together for close friends and family and fall is the perfect time to do just that!!  Put this amazing Apple Pecan Sweet Bread on the menu list or simply just bake a loaf for yourself.

    Other apple recipes you will love!

    This post was originally published September 24 2017 and was republished May 29, 2019 with new content.

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    Apple Bread with Cinnamon Pecan Crunch

    Apple Bread

    ★★★★★

    5 from 9 reviews

    This easy Apple Pecan Sweet Bread is full of apples chunks and pecans.  It is lightly sprinkled with cinnamon pecan sugar giving it a light extra crunch.

    • Author: Beth Pierce
    • Prep Time: 20
    • Cook Time: 60
    • Total Time: 1 hour 20 minutes
    • Yield: 10 1x
    • Category: sweet bread
    • Method: baking
    • Cuisine: American
    Scale

    Ingredients

    • 1 3/4 cups all purpose flour
    • 2 1/2 teaspoons cinnamon
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon salt
    • 1 teaspoon baking powder
    • 2 eggs
    • 3/4 cup sugar
    • 1/3 cup vegetable oil
    • 2 tablespoons applesauce
    • 2 cups finely chopped peeled apples
    • 1 cup chopped toasted pecans
    • 1 tablespoon sugar for sprinkling the top
    • 1/4 teaspoon ground cinnamon

    Instructions

    1. Preheat oven to 350 degrees. Grease a loaf pan.
    2. In large bowl mix together flour, cinnamon, nutmeg, salt and baking powder.
    3. In medium bowl mix together eggs, sugar, vegetable oil and applesauce.
    4. Add wet ingredients to dry and mix just until incorporated. Fold in apples and half of the pecans. Combine remaining pecans, 1 tablespoon of sugar, and 1/4 teaspoon ground cinnamon; sprinkle over loaf.
    5. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 55 to 60 minutes. Invert to remove loaf as soon as possible.

    Notes

    To toast pecans just spread them on a baking and pop them in the oven at 350 degrees for about 6 – 8 minutes. Toast them whole and then chop them after they cool.
    If you don’t want to purchase applesauce just substitute 2 more tablespoons of oil.

    Keywords: apple bread, apple pecan bread, apple pecan sweet bread, apple sweet bread, sweet bread, apple bread with crunchy topping

    Crispy Cheesy Zucchini Fritters

    by 5 Comments

    Crispy Cheesy Zucchini Fritters are a quick and easy family favorite. These fritters are over the top with crispy edges and buttery Gouda cheese.  A delectable way to use up those summer garden zucchini.

    Zucchini Fritters

    I love these Crispy Cheesy Zucchini Fritters.  They are so easy and so scrumptious.  The key to making great zucchini fritters is to remove as much liquid as possible from the zucchini.  Of course having a big hunk of rich buttery cheese like Gouda helps as well!   With this recipe you need to shred your zucchini ahead of time, sprinkle with salt and go do something else for an hour or two.  I am sure if your schedule is like mine you will have no problem at all filling that time.

    How do you make Zucchini Fritters?

    First you want to layer the zucchini in a colander with salt between the layers and let it sit for ideally a couple of hours. Now take a large bowl with a clean bottom and push it into that colander to squeeze the water out of the zucchini.  Do this several time to remove as much of the water as possible.

    Now transfer the zucchini to a large bowl.  Add the flour, eggs, green onions, garlic, onion powder, cayenne and Gouda. Stir just until the mixture is combined.

    Heat several tablespoons of vegetable oil over medium high heat and drop batter by 1/4 cups on to the hot oil.  Flatten the fritters out with the back of a spatula and cook until golden brown.  Flip and cook the other side until golden brown.  Zucchini Fritters are best enjoyed right away.

    Zucchini Fritters Recipe

    You can top these Zucchini Gouda Fritters with sour cream and parsley or even tzatziki.  Sometimes we even make a quick dip out of sour cream, Greek yogurt, garlic and dill.  As I always say wear what you dig!  Sometimes we change the cheese up and use either cheddar, Parmesan or a combination of both.

    Zucchini Fritters

    Helpful tips for making Crispy Cheesy Zucchini Fritters

    • Extract as much water as possible from the grated zucchini.
    • Use good quality Gouda cheese. Smoked Gouda cheese is also delicious in these fritters.
    • For best results lightly beat the eggs before adding to the batter.
    • Don’t over-mix the batter because you don’t the fritters tough.
    • Add enough oil to the skillet to crisp the edges.
    • Serve warm right out of the pan

    Other zucchini recipes you will love!

    This post was originally published April 16, 2016 and was republished May 26, 2019 with new content.

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    Crispy Cheesy Zucchini Fritters

    ★★★★★

    5 from 5 reviews

    Crispy Cheesy Zucchini Fritters are a quick and easy family favorite. These fritters are over the top with crispy edges and buttery Gouda cheese.

    • Author: Beth Pierce
    • Prep Time: 20 minutes
    • Cook Time: 10 minutes
    • Total Time: 30 minutes
    • Yield: 4 servings 1x
    • Category: appetizer
    • Method: stove top
    • Cuisine: Southern
    Scale

    Ingredients

    • 4 cups shredded zucchini
    • 1 teaspoon salt
    • 2/3 cup flour
    • 2 large eggs beaten
    • 1/3 cup sliced green onions
    • 2 cloves garlic minced
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon cayenne
    • 1/2 cup Gouda cheese shredded
    • Vegetable oil
    • Sour cream
    • Chopped fresh parsley

    Instructions

    1. Place one cup of zucchini in a colander in the sink and sprinkle with salt. Layer another cup of zucchini and sprinkle salt. Repeat until all the zucchini is salted. Let it sit 1-2 hours. Using a clean large bowl; push the bottom of it into the colander squeezing the liquid out of the bottom of the colander. Do this several times squeezing as much liquid as possible out of the bottom of the colander.
    2. Transfer zucchini to a large bowl. Add flour, eggs, green onions, garlic, onion powder, cayenne and Gouda. Stir until the mixture is combined.
    3. Heat 4-6 tablespoons vegetable oil in large skillet over medium heat. Once the oil is hot add 1/4 cup  (about the size of a small pancake) of the zucchini mixture to the skillet. Cook 3 minutes: pressing down with the back of a spatula. Flip and cook an additional 3 minutes or until golden brown. Remove to paper towels.
    4. Serve warm with sour cream and fresh parsley.

    Keywords: cheesy zucchini fritters, fritters, zucchini fritters

    Grandma’s Pickled Eggs

    by 5 Comments

    Calling all pickle lovers!  Grandma’s Pickled Eggs are a cinch to make and they don’t require canning. Simply heat the liquid mixture, pour over hard boiled eggs, cover and refrigerate.  Be sure to read my helpful hints for perfect hard boiled eggs.

    Pickled Eggs

    If you love pickles, pickled beets, pickled okra, pickled asparagus or pickled green beans than these Pickled Eggs are a must try.  They are just so easy with absolutely no knowledge of canning skills required.  They are delicious in Classic Deviled Eggs and in Creamy Egg Salad Recipe.

    Pickled Egg Recipe

    How do you make Pickled Eggs?

    Hard boil a dozen eggs, peel them and place them in a mason jar or taller bowl that is not going to require too much liquid to soak them.  Meanwhile add both vinegars, water. pickling spices, dill seed, salt, black pepper corns and onions in a sauce pan and bring to a boil. Then simmer for about five minutes.  Pour over the hard boiled eggs and add the fresh dill sprigs and garlic cloves.  Finally cover with the lid, place in the refrigerator and let sit for 3-4 days before enjoying.

    Pickled Eggs Recipe

    Helpful tips for Pickled Eggs

    • Follow my tips for hard boiling eggs with the most important tip being purchasing eggs that are close to expiration.
    • For whiter eggs remove most of the cloves from the pickling spice.
    • Pickled eggs are best after several days however I have enjoyed them after twenty four hours.
    • Keep picked eggs refrigerated at all times.
    • Enjoy the pickled onions in the jar as well.  They are delicious.

    How to Make Pickled Eggs

    How to make perfect hard boiled eggs

    I have hard boiled lots and lots of eggs over the years  Here are a few helpful hints in successfully cooking hard boiled eggs.

    Choosing the right eggs

    You want eggs that are very close to expiration.  However not expired but close. I went to the store and specifically looked for the carton that was going to expire first. The Mom and Pop grocery stores are great for this as their turnover is not as high as the chain warehouses and chain grocery stores. This is by far the most important tip when it comes to peeling them successfully.

    Cooking the hard boiled eggs

    Add the eggs to a large pot without overcrowding. Fill the pot with cold water to an inch or two over the eggs.  Add one teaspoon of baking soda. Bring the eggs to a gentle boil.  Put the lid on the pan and remove from the heat.  Allow to sit for twelve to fifteen minutes.  I use twelve minutes for medium eggs and fifteen minutes for large eggs. Remove the pan from the stove and place under very cold running water. Let the water run for several minutes.  The eggs should feel very cold before you shut the water off.  Let them sit in the cold water for an additional fifteen to twenty minutes.  Store the hard-boiled eggs  in the refrigerator.

    How to Pickle Eggs

    Other egg recipes you will love!

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    Grandma’s Pickled Eggs

    Pickled Eggs

    ★★★★★

    5 from 5 reviews

    Calling all pickle lovers!  Grandma’s Pickled Eggs are a cinch to make. Simply heat the liquid mixture, pour over hard boiled eggs, cover and refrigerate.

    • Author: Beth Pierce
    • Prep Time: 5
    • Cook Time: 30 plus pickling time
    • Total Time: -26054202.966667 minute
    • Yield: 12 1x
    • Category: breakfast
    • Method: stove top
    • Cuisine: Southern
    Scale

    Ingredients

    • 12 large eggs hard boiled and peeled
    • 2 cups white vinegar
    • 1 cup rice vinegar
    • 1 cup water
    • 2 tablespoons pickling spices
    • 1 teaspoon dill seed
    • 1 teaspoon coarse salt
    • 10 black peppercorns
    • 1 sweet onion thinly sliced
    • 3 sprigs fresh dill
    • 2 garlic cloves

    Instructions

    1. Place the peeled eggs in mason jars or tall cover-able container.
    2. Add both vinegars, water, pickling spices, dill seed, salt, black peppercorns and onions in a sauce pan and bring to a low boil. Simmer for 5 minutes. Pour the hot liquid over the eggs.
    3. Put the garlic and dill sprigs in the jar with the eggs.  Close the jars, cool to room temperature, refrigerate for 3-4 days.

    Keywords: breakfast, eggs, pickled eggs, pickled recipe

    Kale Salad with Ginger Vinaigrette

    by 7 Comments

    This delectable Kale Salad with Ginger Vinaigrette makes eating healthy a pleasure.  It is a perfect lunch or light supper option.  For the most optimal flavor use fresh mandarin oranges and fresh grated ginger in your dressing.

    Kale Salad

    I really believe that eating healthy can and should taste good.  Kale is not everyone’s favorite greens however with a couple of easy tips it really is delicious.  When combined with the right fruits, vegetables, nuts and a tasty tangy dressing it takes on a whole new high.  For a more filling meal add Beef Bulgogi (Korean Beef) or Grilled Marinated Chicken.

    Kale Salad Recipe

    How do you massage kale?

    I know what you are thinking. You didn’t sign up for this kind of action when you clicked on a recipe.  All you really wanted was to find out how to make kale salad.  Fear not my friends.  I will not lead you in the wrong direction.  Massaging kale is very easy to do and it softens it, makes it less bitter and easier to digest.

    Start by removing the stems and ribs from each kale leaf.  They can be cut away or the leaves can be ripped from them. Sprinkle the leaves lightly with salt.  Then simply put a coating on olive oil on your hands and massage just until the point that they begin to wilt.  Now simply chop the kale and proceed with the rest of the salad fixings.

    Massaged Kale Salad

    How do you make Kale Salad with Ginger Vinaigrette?

    Start by adding the vinegar, honey, soy sauce, grated ginger, garlic, safflower oil and sesame oil to a shaker style jar or mason jar with lid.  Give it a few good shakes to combine all those yummy ingredients.

    Next grab a big salad bowl and add your massaged kale, spring greens, red onions, carrots, mandarin oranges and almonds.  Drizzle with the Ginger Vinaigrette and toss to coat.

    Kale Salad Dressing

    Helpful tips for making Kale Salad with Ginger Vinaigrette

    • Take the time and massage the kale.  It is well worth the time and effort.
    • Do not over massage the kale.  You want to massage just until it begins to wilt.
    • For a variety of textures add several cups of spring greens, romaine or even tender baby spinach.
    • If available use fresh mandarin oranges in the salad and fresh grated ginger in the dressing.
    • Adjust the amount of honey in the dressing to your liking.

    Kale Salad

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    Kale Salad with Ginger Vinaigrette

    Kale Salad Recipe

    ★★★★★

    5 from 4 reviews

    This delectable Kale Salad with Ginger Vinaigrette makes eating healthy a pleasure.  It is a perfect lunch or light supper option.

    • Author: Beth Pierce
    • Prep Time: 20
    • Total Time: 20
    • Yield: 6 servings 1x
    • Category: salad
    • Cuisine: American
    Scale

    Ingredients

    Kale Salad

    • 5 –6 cups kale chopped
    • 3 cups spring greens
    • 1/8 teaspoon salt
    • 2 teaspoons olive oil
    • 1/4 cup red onion thinly sliced
    • 1 large carrot cut matchstick
    • 3 mandarin oranges peeled and sectioned
    • 1/2 cup sliced almonds

    Ginger Vinaigrette

    • 1/4 cup rice vinegar
    • 1 1/2 tablespoons honey
    • 1 tablespoon low sodium soy sauce
    • 1 tablespoon fresh ginger finely grated
    • 2 cloves garlic minced
    • 1/4 cup safflower oil (see notes)
    • 1 teaspoons sesame oil

    Instructions

    1. Combine vinegar, honey, soy sauce, grated ginger, garlic, safflower oil, and sesame oil in a shaker style jar; shake to mix.
    2. Remove the stems and ribs from the kale leaves.  Sprinkle the leaves lightly with salt.  Rub your hands with the olive oil olive and rub the kale leaves until they begin to wilt.  Chop the kale leaves.
    3. Place your massaged kale, spring greens, red onions, carrots, mandarin oranges and almonds in a large salad bowl.  Drizzle with the Ginger Vinaigrette and toss to coat.

    Notes

    You can substitute vegetable oil or canola oil.

    Keywords: kale salad, salad, salad with oranges and almonds, salad with ginger vinaigrette, ginger vinaigrette, kale salad with oranges and almonds

    Fresh Peach Salsa

    by 5 Comments

    Fresh Peach Salsa takes fresh peaches, sweet tomatoes and spicy jalapenos to a whole new taste tantalizing level. Enjoy it on crisp tortilla chips, on Chicken Tacos and over fresh grilled fish or Grilled Marinated Chicken.

    Peach Salsa

    Tree ripened  peaches are in and boy are they tasting yummy!  Gone are the days when the peaches are picked and hauled to the market still green. Now we have fresh peaches that have been allowed to fully ripen on the tree.  This easy Peach Salsa comes together so quickly.  I like to chop the veggies for this salsa by hand as opposed to running them through the food processor but it goes very quickly.  Ripe peaches can be slightly soft and they really do better sliced by hand.  I don’t mind at all as I think slicing and dicing fruits and vegetables is therapeutic.  It gives me a chance to reflect on the day.

    Peach Salsa for Fish

    How do you make Peach Salsa?

    Simply dice your peaches (peeled or unpeeled), red onion, tomatoes, jalapenos and cilantro real fine. Combine in a small bowl and stir in the lime juice.  Add salt and pepper to taste.  If it is a little tart for your taste add a couple of pinches of sugar.  For best results refrigerate for a couple hours up to overnight.  Store in an airtight container in the fridge for up to two days.

    Peach Salsa Recipe

    Helpful tips for making Peach Salsa

    • For optimal flavor choose fresh tree ripened peaches as they are the star of the show.
    • Use fresh squeezed lime juice and squeeze a little on the peaches while you are dicing them.  It will help keep your peaches from turning brown will you cut them.
    • If you have fresh garden tomatoes or access to them by all means use them.  I used grape tomatoes because they were the most flavorful and colorful tomatoes available at the time.
    • Dice and mince your peaches, vegetables and cilantro quite fine as you want the mixture to fit on your chip or top your chicken.
    • Store in an airtight container up to two days.

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    Fresh Peach Salsa

    Peach Salsa

    ★★★★★

    5 from 5 reviews

    • This ten minute Fresh Peach Salsa takes fresh peaches, sweet tomatoes and spicy jalapenos to a whole new taste tantalizing level.
    • Author: Beth Pierce
    • Prep Time: 10
    • Total Time: 10
    • Yield: 6 1x
    • Category: appetizer
    • Method: other
    • Cuisine: Southern
    Scale

    Ingredients

    • 3 large peaches peeled and diced
    • 1 large tomato diced
    • 1/4 cup red onion finely chopped
    • 1 small jalapeno finely minced (remove the seeds and pith to reduce the heat)
    • 1/4 cup fresh cilantro chopped
    • 1 lime juiced
    • salt and pepper to taste

    Instructions

    Combine peaches, tomato, red onion, jalapeno, cilantro and lime in a bowl.  Stir gently to combine. Salt and pepper to taste.  Refrigerate for 2 hours prior to serving.  Refrigerate leftovers.

    Notes

    • This is a small batch recipe.
    • Peach salsa is best used within 48 hours.

    Keywords: peach salsa, salsa, appetizer, party food, tex mex

     

    Sweet Potato Salad

    by 6 Comments

    Sweet Potato Salad is a combination of Southern hospitality meets flavor packed Tex Mex.  Seasoned roasted sweet potatoes, crunchy vegetables and a simple three ingredient dressing bring it all together in perfect harmony.  For an over the top delectable meal serve with Balsamic Vinegar Barbecue Ribs or Dry Rub Sweet Barbecue Pork Tenderloin.

    Sweet Potato Salad

    Are you a sweet potato nut like me?  I just love them.  Have you ever had salsa on a sweet potato?  It is phenomenal and part of the inspiration for this recipe.  This amazing Sweet Potato Salad combines seasoned roasted sweet potato bites, blackened corn, sweet onion, crisp celery, sun ripened red bell pepper, and scallions all in creamy salsa dressing.  So incredibly delicious that you will want to make it over and over again this summer.

    Sweet Potato Salad Recipe

    How do you make Sweet Potato Salad?

    Start by peeling and cubing your sweet potatoes into bite size chunks.  Throw all those bright beautiful chunks into a large zipper storage bag. Drizzle with olive oil and sprinkle with salt. pepper, garlic powder, onion powder and a couple pinches of red pepper. Then simply shake to coat  Place the potatoes on a parchment covered baking sheet and roast just until fork tender.  This usually takes about 30-35 minutes. Let them cool while you chop the other vegetables

    In a small bowl whisk together the mayo, salsa and lime juice and set aside.  Add one tablespoon olive oil to a large skillet over medium heat and swirl to coat the pan.  Add the chopped onion and corn to the hot skillet. Flip every couple of minutes with a spatula.  After about 7-10 minutes the corn will turn a nice light golden brown and the onions will be lightly browned on the edges.  Allow the corn and onion mixture to cool

    In a large bowl add the cooled sweet potatoes, blackened corn and onions, celery, red bell peppers, and scallions. Add the salsa dressing and stir gently to combine. Refrigerate for several hours to meld all the delicious flavors together.

    Cold Sweet Potato Salad

    Helpful tips for making Sweet Potato Salad

    • Don’t skip seasoning the potatoes before roasting because it really takes this salad over the top.
    • Leave space between the potato chunks on the baking sheet so the heat can flow and roast the potatoes.
    • Cook the sweet potatoes just until fork tender.  Start checking after 25 minutes and every 3-4 minutes thereafter.
    • Cut your vegetables fairly small.  They should complement the sweet potatoes as they are the star of the show.
    • Blackened (charred) corn is fairly easy and is really hard to mess up.  Simply leave it over the medium heat undisturbed for a couple of minutes, flip with a spatula and then repeat again until it is lightly browned.  If it is browning too fast reduce the heat.
    • For best results refrigerate the salad a couple of hours prior to serving therefore letting the flavors co-mingle for a little bit.
    • If sensitive to heat omit the crushed red pepper and it will still be delicious!

    Roasted Sweet Potato Salad

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    Sweet Potato Salad

    Sweet Potato Salad

    ★★★★★

    5 from 6 reviews

    Sweet Potato Salad is a combination of Southern hospitality meets flavor packed Tex Mex with a simple three ingredient dressing that brings it all together.

    • Author: Beth Pierce
    • Prep Time: 20
    • Cook Time: 35
    • Total Time: 55 minutes
    • Yield: 8 servings 1x
    • Category: potatoes
    • Method: bake
    • Cuisine: southern
    Scale

    Ingredients

    • 2 1/2 lbs sweet potatoes peeled and cut in bite size chunks
    • 4 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon fresh ground black pepper
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/8 teaspoon crushed red pepper (optional)
    • 1 small onion chopped
    • 1 1/2 cups corn
    • 2 stalks celery chopped
    • 1 red bell pepper diced small
    • 3 scallions chopped

    Dressing

    • 1/3 cup mayonnaise
    • 1/3 cup salsa
    • 1 tablespoon fresh lime juice

    Instructions

    1. Preheat oven to 400 degrees
    2. Combine sweet potatoes, 3 tablespoons olive oil, salt, pepper, garlic powder, onion powder and crushed red pepper (if desired) in a large Ziploc style bag and shake to coat. Place on parchment covered baking and roast until fork tender; 30-35 minutes. Cool completely.
    3. In small bowl whisk together mayonnaise, salsa and lime juice.
    4. Add 1 tablespoon olive oil to a large skillet over medium heat and swirl to coat pan.  Add chopped onion and corn to the hot skillet; flip every 2-3 minutes with a spatula.  Cook 7-10 minutes or until the corn is light golden brown. Cool completely.
    5. In a large bowl combine sweet potatoes, corn and onions, celery, red bell peppers, and scallions. Add the salsa dressing and stir gently to combine.

    Keywords: potato salad, sweet potato corn salad, summer potato salad, summer party food, recipe using sweet potatoes, blackened corn and sweet potato salad

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