Recent posts from this category:

Creamy Asparagus Soup

Chicken Scallopini

Apple Fritter

Cheddar Pull Apart Bread

Broccoli Slaw with Sesame Ginger Dressing

Crock Pot Pork Tenderloin with Balsamic Sauce

March 26, 2019 by Beth Pierce 19 Comments

Crock Pot Pork Tenderloin with Balsamic Sauce is a mouthwatering easy recipe. With just a little more than a handful of ingredients and a few hours you can have a tender pork roast cooked in a tasty balsamic sauce.

Pork tenderloin is always a delicious meal but it is even better when it is basted with a scrumptious balsamic butter sauce for several hours. The tenderloin is than removed from the crock pot just long enough for you to thicken the remaining juices into a taste tantalizing sauce. We love to serve this delicious pork tenderloin with Garlic Mashed Potatoes with Bacon and Chives and Bourbon Glazed Carrots.

How do you make Crock Pot Pork Tenderloin with Balsamic Sauce?

First season the tenderloin with a little salt and pepper. Then heat up some canola or vegetable oil in a cast iron skillet over medium heat. Brown the tenderloin on all sides and then place in the slow cooker. Meanwhile in the same skillet melt butter over low heat. Add the minced garlic and cook for one minute. Whisk in the balsamic vinegar and brown sugar and cook until the sugar has melted. Pour over the pork tenderloin.

Cook on low for about 3.5-4 hours basting every hour or so. Check to see if done after 3 hours by inserting a meat thermometer into the center. Pork is done when it reaches 145 degrees and yes it may still have a little pink in the middle. That is perfectly okay. Turn the crock pot up to high the last fifteen minutes of cooking

Remove the pork tenderloin, plate and cover it. Blend the cornstarch and water. Whisk the cornstarch mixture into the juices in the crock pot, cover the crock pot and cook for about ten to fifteen minutes to thicken the sauce. Slice the pork tenderloin and serve with the warm balsamic sauce

What is the difference between pork tenderloin and pork loin?

The main difference is they are not cut from the same part of the pig. The tenderloin is the muscle that runs alongside the backbone. This cut is usually around one pound, boneless and is a lean cut of meat. It is great in stir fries, grilled or seared. However it is also delicious slow cooked if basted and not overcooked.

The pork loin is cut from the pigs back and can be bone in or boneless. It is usually around two to five pounds and is best slow roasted.

Helpful tips for making Crock Pot Pork Tenderloin with Balsamic Sauce

If it is still intact remove the silver skin from the tenderloin. It is a thin membrane that usually covers a section of the tenderloin. It can easy be removed by sliding a sharp knife just under the silver skin. Try not to remove too much of the tenderloin.
You do not have to brown the tenderloin before placing in the crock pot however I think it is worth the effort. The caramelized surface of the meat adds great flavor to the finished recipe.
Do not overcook the tenderloin. Use a meat thermometer to check the internal temperature after three hours. Once it reaches a 145 degrees it is done.
It takes a few minutes to thicken the sauce so plan accordingly. Turn the crock pot to high the last fifteen minutes of cooking, cover the pork tenderloin to keep warm and keep the crock covered expect for the time it takes to whisk in the cornstarch mixture and just one short fifteen second whisk halfway through.

Other pork tenderloin recipes you will love!

Crock Pot Pork Tenderloin with Balsamic Sauce

★★★★★

5 from 9 reviews

With just a little more than a handful of ingredients and a few hours you can make this mouthwatering Crock Pot Pork Tenderloin with Balsamic Sauce.

Author: Small Town Woman
Prep Time: 5
Cook Time: 240
Total Time: 4 hours 5 minutes
Yield: 4 servings 1x
Category: pork
Method: crock pot
Cuisine: American

Scale

Ingredients

1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 tablespoons canola oil
1 1/4 lb pork tenderloin
1/2 cup unsalted butter
2 cloves garlic minced
1/2 cup balsamic vinegar
1/4 cup light brown sugar
2 tablespoons cornstarch
3 tablespoons cold water

Instructions

Season tenderloin with salt and pepper. Heat canola oil in large skillet over medium heat. Brown the tenderloin on all sides and then place in slow cooker. In same skillet melt butter over low heat. Add minced garlic; cook for 1 minute. Whisk in balsamic vinegar and brown sugar; cook until sugar is dissolved. Pour over pork tenderloin.
Cook on low for about 3.5-4 hours basting every hour with the balsamic sauce Test to see if done after 3 hours by inserting a meat thermometer into the center. It is done when it reaches 145 degrees. Turn the crock pot to high the last 15 minutes of cooking.
Remove pork tenderloin, plate it and cover it. Blend cornstarch and water. Whisk the cornstarch mixture into the juices left in the crock pot. Cover crock pot and cook for 10-15 fifteen minutes to thicken. Slice the pork tenderloin and serve with the warm balsamic sauce

Keywords: crock pot pork tenderloin, pork tenderloin, pork tenderloin with balsamic glaze, pork tenderloin with balsamic sauce, crock pot pork

Chicken Quesadilla

March 25, 2019 by Beth Pierce 40 Comments

Chicken Quesadilla with Ranch and Bacon is an easy meal that comes together quickly using rotisserie chicken and bottled ranch dressing. No special equipment is required just cook it up in a skillet. For a complete meal serve with Italian Chopped Salad with Fresh Italian Dressing or Summer Fruit Salad.

I have heard your call for easy recipes calling for fewer ingredients. You are going to love this easy Chicken Quesadilla with Ranch and Bacon. This recipe calls for six ingredients and one of them is rotisserie chicken. These delicious roasted chickens are available in so many places so you will not have a hard time finding one. You can literally prep this and have it on your plate in less than ten minutes.

The flavors of chicken, bacon, ranch and cheese meld together in this recipe like Fred & Ginger or Abbot & Costello. I bet you know who they are!! You can split one in half and pair up with a nice green garden salad. Or you can just go hog wild and consume the whole thing in a matter of minutes because all you had for breakfast was a piece of cheese.

How do you make Chicken Bacon Ranch Quesadilla?

This delectable recipe makes two eight inch quesadillas. First spread a couple of tablespoons of ranch dressing over two tortillas. Top each tortilla with half of the chicken, half of the bacon and half of the shredded Colby Jack cheese. Now top each one with another tortilla.

Melt a little butter in a large skillet over medium heat. Add one quesadilla and cook until the bottom is lightly browned. Flip and cook until the other side is lightly browned. Add a little more butter to the skillet and repeat with the second quesadilla.

Can you substitute other types of cooked chicken in this quesadilla?

I know that not everyone has access to rotisserie chicken. Maybe you live a little far from the city like me or maybe you just can’t use a whole rotisserie chicken. You can used grilled chicken, baked chicken, poached chicken and even canned chicken.

Can you freeze Chicken Quesadilla with Bacon and Ranch?

Freeze cooked Chicken Quesadillas wrapped in individual proportions. First wrap in plastic wrap and then place in freezer zip bags. To warm up thaw overnight in the refrigerator and reheat at a reduced power in the microwave or pop back in the skillet over low heat for a little more crispiness.

Look at the beauty of that Chicken Quesadilla. You can almost taste it , can’t you? What are you waiting for. Add the ingredients to your shopping list today. I hope you enjoy this as much we do.

Other rotisserie chicken recipes you will love!

This post was originally published Sept 28, 2016 and was republished March 25, 2019 with new content.

Chicken Quesadilla with Ranch and Bacon

★★★★★

5 from 8 reviews

You are going to love this easy Chicken Quesadilla with Ranch and Bacon. This quick and simple recipe calls for just six ingredients.

Author: Small Town Woman
Prep Time: 5
Cook Time: 5
Total Time: 10 minutes
Yield: 2 quesadillas 1x
Category: main meal
Method: stove top
Cuisine: American

Scale

Ingredients

4 (8 inch) flour tortillas
1/4 cup ranch dressing
1 cup COOKED rotisserie chicken cut in small bite size pieces
4 slices crispy cooked bacon chopped
1 1/3 cup colby jack shredded
2 tablespoons butter

Instructions

Spread 2 tablespoons ranch dressing over 2 tortillas. Top each with half of the chicken, half of the bacon and half of the cheese. Top each with another tortilla. Melt 1 tablespoon butter in large skillet over medium heat. Add one quesadilla and cook until the bottom is lightly browned. Flip and cook until the other side is lightly browned. Add second tablespoon of butter to skillet and repeat with second quesadilla.

Keywords: chicken bacon ranch quesadilla, quesadilla, bacon quesadilla, chicken quesadilla

Jalapeno Popper Grilled Cheese

March 23, 2019 by Beth Pierce 43 Comments

Jalapeno Popper Grilled Cheese is a delectable combination of baked cream cheese filled jalapenos, gooey cheddar, Monterey Jack cheese, and crispy bacon. It is sandwiched between two slices of thick hearty white bread and grilled to perfection.

Do you like grilled cheese? I absolutely love them. Grilled cheese is the ultimate comfort food. In fact it is a tough contender even against mac n cheese. Although you do have to like a little heat to partake in this beauty. If picked properly jalapenos can be very flavorful with relatively mild heat. Please be sure to read my section on choosing the right jalapenos.

How do you make Jalapeno Grilled Cheese?

First using plastic food handling gloves (or even plastic sandwich bags) cut the jalapenos in half and remove the seeds and membranes. Stuff each half with a little mound of cream cheese. Now place them on a cookie sheet and bake until the peppers are semi soft, the cheese is bubbly and starting to brown.

Place one slice each of cheddar cheese on two bread slices. Place one slice each of Monterey Jack on two bread slices Each sandwich will have both kinds of cheese. Slice the cooked stuffed jalapenos into bite size pieces. Divide the jalapeno slices between the two slices of bread with cheddar. Add the four slices of bacon to the slices of bread with Monetery Jack. If desired add chopped cilantro to one side. Combine the slices of bread to form 2 sandwiches.

Top each sandwich with several pats of butter. Place in skillet over medium low heat butter side down. Top with more pats of butter. Now grill each side until lightly browned. Cheese should be melted and gooey.

How do you choose mild jalapenos for Jalapeno Popper Grilled Cheese?

With just a little patience and understanding you too can pick jalapenos that are flavorful yet mild. Look for the younger peppers that are smooth and green all over with no striations or blemishes. These young green peppers are less stressed and more mild. Stay away from peppers with white lines, flecks and red ones as these peppers are older and hotter. Take your time picking the peppers.

To further reduce the heat once cut in half use gloves and scoop out the veins and seeds. There is quite a bit of heat in those veins and seeds. If you like your jalapeno poppers hot leave the seeds and veins in or leave a portion of them.

Helpful hints to make Jalapeno Popper Grilled Cheese

Use gloves to cut the peppers in half and remove the seeds. Wash hands thoroughly after working with these peppers as they can be a real irritant if you touch your face.
A small amount of cream cheese mounded in the pepper works best. If too much is in there it will cook out.
If you like your jalapeno poppers less soft drop the cooking time by ten minutes.
Use good quality smoked nitrate free bacon.
This sandwich is worthy of thick bakery style white bread, Italian bread or European Artisan Bread.
Use excellent quality fairly thick slices of cheese as the cheese should be the star of the show.

This Jalapeno Popper Grilled Cheese is one of the best I have ever had or made. It truly is a work of art and prefect for those of you who like a lot of flavor and a little heat.

Other grilled cheese recipes you will love!

This post was originally published April 12, 2015 and was republished March 23, 2019 with new content.

Jalapeno Popper Sandwich

★★★★★

5 from 17 reviews

Jalapeno Popper Grilled Cheese is a delectable combination of baked cream cheese filled jalapenos, gooey cheddar, Monterey Jack cheese, and crispy bacon.

Author: Small Town Woman
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 2 sandwiches 1x
Category: sandwich
Method: stove top
Cuisine: American

Scale

Ingredients

2 Jalapenos sliced lengthwise seeds and membranes removed
4 ounces cream cheese
4 slices bacon crispy cooked
2 slices monterey jack
2 slices sharp cheddar
4 slices Italian bread
Cilantro chopped (optional)
Pats of butter

Instructions

Preheat oven to 375 degrees.
Stuff each jalapeno half with approximately 1 ounce of cream cheese. Bake stuffed jalapenos on cookie sheet for 25-30 minutes. Remove from oven.
Place 1 slice each cheddar cheese on 2 bread slices. Place 1 slice each Monterey Jack on 2 bread slices. Each sandwich will have both kinds of cheese. Slice the cooked stuffed jalapenos into bite size pieces. Divide the jalapeno slices between the 2 slices of bread with cheddar. Add the 4 slices bacon to the slices of bread with Monetery Jack. If desired add chopped cilantro to one side. Combine the slices of bread to form 2 sandwiches.
Top each sandwich with several pats of butter. Place in skillet over medium low heat butter side down. Top with more pats of butter. Now grill each side until lightly browned. Cheese should be melted and gooey.

Keywords: jalapeno popper, grilled cheese, jalapeno popper recipe

Easy Chocolate Cobbler

March 22, 2019 by Beth Pierce 18 Comments

Chocolate Cobbler is a Southern super easy no fail chocolate lovers dream come true. It is like a cross between a brownie and a hot fudge sundae. So grab a spoon and dig into that hot chocolate mess. Better yet top it with a heaping scoop of vanilla ice cream before you indulge in that baby.

Oh this Easy Chocolate Cobbler Recipe is just heavenly. It is one of my families favorites. It only takes just a few minutes to put it together and the results are well worth the effort. I love whipping this up for unexpected company. Everyone loves a decadent creamy chocolate pudding cake dessert.

How do you make Chocolate Cobbler?

Start by greasing the sides of an eight or nine inch square baking. You can also use an equivalent sized casserole dish as I did. Pour the melted butter in the bottom of the baking dish. Then in a medium bowl whisk together flour, baking powder, salt, sugar and cocoa. Now stir in the milk and vanilla and spoon into the baking pan on top of the butter. However do not mix it in.

Then whisk together sugar, brown sugar and cocoa. Sprinkle the mixture evenly over the batter in the pan. Again don’t mix in.

Finally pour that almost boiling water over the top. Again do not mix in. Bake for around thirty to forty minutes or until the center is mostly set. Please keep in mind that this is a ooey gooey dessert so the toothpick test does not work and it will not be completely set in the center. If desired serve a la mode.

Helpful tips for making this Chocolate Cobbler Recipe epic

Use good quality cocoa. I personally prefer gourmet Dutch processed baking cocoa which I purchase from Costco.
The added water should be brought just right up to a boil.
Do not over-bake this cobbler. Since this dessert is a gooey chocolate mess it will only be semi set in the middle.
This dessert is best served warm or at least at room temperature.

If you love chocolate this is a must. By the way who doesn’t love chocolate? Well what are you waiting for? Go get that darn spoon! I hope you and yours love this treat as much as we do!

Other chocolate recipes you will love!

This post was originally published July 25, 2016 and was republished March 22, 2019 with new content.

Easy Chocolate Cobbler

★★★★★

5 from 14 reviews

This Easy Chocolate Cobbler is an easily prepared decadent creamy chocolate pudding cake dessert that your whole family is sure to love.

Author: Small Town Woman
Prep Time: 15
Cook Time: 35
Total Time: 50 minutes
Yield: 6 servings 1x
Category: dessert
Method: bake
Cuisine: Southern

Scale

Ingredients

4 tablespoons butter melted
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
3 tablespoons unsweetened cocoa
1/2 cup milk
1 teaspoon vanilla
1/2 cup sugar
1/2 cup brown sugar
1/4 cup unsweetened cocoa
1 1/4 cups almost boiling water

Instructions

Grease an 8 x 8 inch baking pan. Pour butter in bottom of the baking pan. Mix in medium bowl flour, baking powder, salt, 3/4 cup of sugar and 3 tablespoons cocoa. Add milk and vanilla. Stir to combine and spoon into the baking pan on top of the butter. Do not mix in.
Combine 1/2 cup sugar, brown sugar and 1/4 cup cocoa. Sprinkle evenly over the batter in the pan. Don’t mix in.
Slowly pour boiling water over. Do not mix in.
Bake at 350 degrees for 35-40 minutes or until the center is set.

Notes

I use my 1 1/2 quart Corning-ware oval baking dish and it works perfect for this recipe.

Keywords: chocolate cobbler dessert, chocolate dessert, chocolate pudding cake, chocolate pudding cobbler

Croque Madame

March 21, 2019 by Beth Pierce 22 Comments

Croque Madame is a delectable toasted sandwich filled with ham, creamy Mornay sauce and topped with a sunny side up egg. This is a must try for all egg sandwich lovers and is the ultimate comfort food breakfast. The weekend is coming make so yourself an outstanding treat.

Breakfast is always a priority at our house. Weekend breakfasts are by far the best because we have the time to kick it up and take it off the charts. This French sandwich is by far one of our favorites. The creamy Mornay Sauce is really the shining star in this recipe. This sandwich takes a little longer to make than your average egg sandwich but it is well worth the effort.

What is Mornay Sauce?

Mornay sauce is a bechamel sauce with gruyere, Parmesan or cheddar cheese added. Bechamel sauce is a rich white sauce made by adding milk to a roux. Often other herbs and flavoring are added to complement the final recipe.

How do you make the Croque Madame?

First you are going to make the Mornay Sauce. In a saucepan over medium low heat melt a couple tablespoons of butter. Whisk in an equal amount of flour and cook for a few minutes. Now slowly whisk in the milk and simmer over low heat until slightly thickened. This will take about ten minutes. Remove from the heat and whisk in the cheese in three parts. Season with salt and pepper to taste. Cover to keep warm while you assemble the sandwiches.

Prepare the sandwiches on a large baking sheet covered with parchment paper. On two toasted slices of bread spread a thin layer of Dijon. Place two slices of ham on one slice. Spoon a couple of tablespoons of Mornay sauce over the ham. Top with the other slice of toast Dijon side down. Now top the whole sandwich with a couple more tablespoons of Mornay sauce. Repeat preparing the other three sandwiches

Meanwhile turn the broiler on and start to prepare four eggs sunny side up. Now pop those sandwiches under the broiler. Watch them closely as everyone’s broiler is different and some are unpredictable. Broil until lightly browned. Finally top each sandwich with one sunny side up egg. Serve immediately.

Can Mornay Sauce be made ahead of time?

For best results make the bechamel sauce ahead of time. Store in an airtight container in the fridge. Then reheat slowly over low heat. Add just one to two tablespoons of milk if necessary to thin out. Stir frequently and once hot whisk in your grated cheese. Then proceed with the rest of the recipe.

What is the difference between a Croque Madame and a Croque Monsieur?

Well I thought you would never ask. They are both sandwiches with Dijon mustard, ham and Mornay sauce. They are layered and cooked the same way except that the Croque Madame has a fried or poached egg on the top. Both are equally delicious and considered a treat.

Helpful tips on making Croque Madame

If your mornings are crazy busy like mine give yourself a break and make the Bechamel Sauce ahead of time.
Use good quality cheese, bread and ham. It really does make a difference.
Watch the sandwich closely under the broiler. Broilers are very unpredictable and you don’t want all this work gone to waste.
You can top the sandwich with poached, over easy or sunny side up eggs.
Serve promptly so everything is warm and bread is still crusty.

So if you love great comfort food sandwiches and eggs than I suggest you put this one on the list to try as soon as possible. In fact what are you waiting for? Add the ingredients to your shopping list today.

Other breakfast recipes you will love!

Croque Madame

★★★★★

4.7 from 15 reviews

Croque Madame is a delectable toasted sandwich filled with ham and creamy Mornay sauce and topped with a sunny side up egg.

Author: Small Town Woman
Prep Time: 20
Cook Time: 20
Total Time: 40 minutes
Yield: 4 1x
Category: breakfast
Method: stovetop
Cuisine: French

Scale

Ingredients

Mornay Sauce

2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk warmed
3/4 cup shredded gruyere cheese
1/4 cup grated Parmesan cheese
Salt & pepper to taste

Sandwich

8 slices bakery quality white bread
4 teaspoons Dijon mustard
8 thin slices deli style ham
4 large eggs

Instructions

In a saucepan over medium low heat melt butter. Whisk in flour and cook for 2-3 minutes; whisking constantly. Slowly whisk in milk and simmer over low heat until slightly thickened; approximately 8-10 minutes. Whisk frequently to prevent lumps and scorching. Remove from heat and whisk in cheese in 3 parts. Season with salt and pepper to taste. Cover to keep warm while you assemble the sandwiches.
Prepare the sandwiches on a large baking sheet covered with parchment paper. On 2 toasted slices of bread spread thin layer Dijon mustard. Place 2 slices of ham on 1 slice. Spoon 2 heaping tablespoons of Mornay sauce over ham. Top with other slice of toast Dijon side down. Top the whole sandwich with 2 tablespoons of Mornay sauce. Repeat preparing the other 3 sandwiches
Cook 4 eggs sunny side up. Place cookie sheet under broiler. Broil until lightly browned. Stay close by as broilers are unpredictable. Top each sandwich with one sunny side up egg. Serve immediately.

Keywords: egg and ham sandwich, breakfast sandwich, croque monsieur, French breakfast sandwich

Tuscan White Bean Soup

March 20, 2019 by Beth Pierce 26 Comments

Tuscan White Bean Soup is a delectable medley of white beans, bacon, tomatoes, onions, celery, carrots and spinach in a perfectly seasoned broth. This soup is quick to come together and is easy enough for even the novice chef.

Hubby and the kids love to have this soup with Cheddar Biscuits with Chive Butter or Bacon Jalapeno Cheddar Beer Bread. Both are equally delicious and can be made a day in advance.

We are huge soup lovers over here! In our world anytime of the year is a good time for soup! This Tuscan White Bean Soup is one of our favorites and is so easy to make. This soup can go from the refrigerator to the table in a little over forty minutes. With two teenagers, little Charlie (our newest canine pup), our older beagle Marshmallow and one ancient sassy feline name Georgie I need lots of quick and easy recipes. This soup fits that bill real well but still tastes superb.

How do you make Tuscan Bean Soup?

In a large Dutch oven or heavy stockpot over medium heat cook the chopped bacon till it is good and crispy. Now add the chopped onions, carrots and celery. Stir frequently and cook until the onions and celery are soft. Add the garlic, cayenne pepper, marjoram and onion powder and cook one additional minute.

Drain and rinse the beans and add to the pot along with the tomatoes and chicken broth. Simmer for fifteen to twenty minutes. Stir in the spinach the last few minutes of cooking.

How can I make this soup into a creamy soup?

Pull several cups of the soup out of the pot and into a heat proof container like a Pyrex measuring cup. Use an immersion blender to puree until smooth. You can also use a blender but remove the middle cap on the top so the heat does not build up too much. Then simply add the pureed soup back to the pot and stir to combine. Repeat until you have the soup the consistency that you want it.

What is marjoram?

Marjoram is an herb that is a member of the mint family. Oregano is also a member of the mint family. While oregano is pungent, a tad spicy and a little bitter marjoram is more mellow, sweet and with a woodsy floral aroma. It grows wild in the Mediterranean countries of Cyprus, Turkey, and Greece, and is a popular in sauces, soups and meat dishes.

Can you freeze Tuscan White Bean Soup?

Slightly under cook the vegetables so that when you reheat the soup the vegetables are not mushy. If you know how much you are going to freeze remove that before adding the spinach. You can add the spinach when you heat the frozen soup. Cool the soup before storing in freezer bags or freezer storage containers for up to three months. Thaw by placing the freezer bag or freezer container in a clean sink full of very cold water. Change the water frequently to make sure it stays cold or add ice to the sink. Finish by reheating the soup in a saucepan and adding the spinach as soon as the soup is hot. Do not heat the soup in the microwave in freezer bags.

Helpful tips for making Tuscan Bean Soup

Use good quality smoked uncured bacon. You can substitute prosciutto, ham or even bulk Italian sausage.
Do not overcook your vegetables. You want them tender but not mushy.
You can use cannellini beans or Great Northern Beans
To add even more flavor substitute fire roasted tomatoes, add more cayenne pepper or a couple of dashes of hot sauce.
Spinach only takes a couple of minutes to cook so add it right before serving.

Other soup recipes you will love!

Tuscan White Bean Soup

★★★★★

4.9 from 17 reviews

Tuscan White Bean Soup is a delectable medley of white beans, bacon, tomatoes, onions, celery, carrots and spinach in a perfectly seasoned broth.

Author: Small Town Woman
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 6 servings 1x
Category: soup
Method: stovetop
Cuisine: Tuscan

Scale

Ingredients

1/2 lb bacon coarsely chopped
1 small sweet onion chopped
2 carrots peeled and cut into thin rounds
3 stalks celery chopped
3 cloves garlic minced
1/4 teaspoon ground cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon dried marjoram
2 cans (15.8 ounce) Great Northern beans drained and rinsed
2 cans (14.5 ounce) diced tomatoes
4 cups low sodium chicken broth
4 cups spinach coarsely chopped

Instructions

In a large Dutch oven or heavy stockpot over medium cook chopped bacon crispy; stirring frequently. Add chopped onions, carrots and celery. Cook until the onions and celery are soft. Approximately 5-7 minutes; stirring several times. Add the garlic, cayenne pepper, onion powder and majoram; cook 1 minute.
Add the drained beans, tomatoes and chicken broth. Simmer for 15-20 minutes. Stir in the spinach the last few minutes of cooking.

Chocolate Martini

March 18, 2019 by Beth Pierce 14 Comments

The Chocolate Martini is a delectable easy six ingredient cocktail made in less than three minutes. This chocolate lovers martini is perfect for Easter, birthday celebrations, bridal showers or just because you and your significant other want to sip on something marvelous!

Do you like a good martini? I love martinis and hubby adores chocolate so these are one of our favorites. I like mine “Shaken, not stirred.” Do you remember that line from the James Bond movies? I just looked it up on YouTube. I just love watching old clips like that. This delectable martini is a chocolate lovers dream come true. I had forgotten how much I love these. These are most certainly going to be on our Easter menu.

How do you make a Chocolate Martini?

First grate some chocolate and place it on a plate with a little bit of depth. Put a little bit of chocolate syrup on the tip of your finger and run the rim of the glass. Turn the glass upside down and run the rim gently in the grated chocolate. Keep turning and tilting till you get a nice rim of chocolate around the glass.

Then simply put some ice in a martini shaker, then add the chocolate liquor, creme de cocoa, vodka and half & half. Place the strainer and the cover for the strainer on the shaker and give it a few gentle shakes. Right before you pour the cocktail swirl a little chocolate sauce into the glass. Promptly take the top off the strainer and pour the cocktail into the prepared glass. The chilled martini will help keep the chocolate syrup from spreading too much.

Helpful tips for making this Chocolate Martini

Refrigerate the chocolate syrup before preparing the cocktail. Just a small amount of chocolate syrup at a time on the tip of your finger works best for preparing the glass for rimming. If necessary put another small amount on the tip of your finger and finish working it around.
Use a box grater to grate the chocolate. Do it right on the plate that you will rim the glasses on.
Use good quality vodka. It really makes a difference. The market is plentiful with great selections.
If you don’t have a cocktail shaker don’t worry. You can use a clean jar, sports bottle or even a protein shaker.
As with any cocktail adjust it to your taste. You might want less vodka and more chocolate liquor.

Other chocolate recipes you will love!

Chocolate Martini

★★★★★

5 from 7 reviews

The Chocolate Martini is a delectable easy seven ingredient cocktail made in less than three minutes. This chocolate lovers martini is perfect for Easter, birthday celebrations and bridal showers.

Author: Small Town Woman
Prep Time: 3
Total Time: 3
Yield: 1 martini 1x
Category: cocktails
Method: shaker
Cuisine: American

Scale

Ingredients

1 tablespoon grated chocolate
1 tablespoon chocolate syrup
2 ounces chocolate liqueur
1 ounce Creme de Cacao
1 ounce vodka
1 ounce half & half
ice

Instructions

Place grated chocolate on a plate. Put a small amount of chocolate syrup on the tip of your finger and run the rim of the martini glass. Turn the glass upside down and run the rim gently through the grated chocolate.
Fill the martini shaker halfway with ice. Add the chocolate liqueur, Creme do Cacao, vodka and half & half. Cover the martini shaker and gently shake.
Swirl the remaining chocolate syrup in the glass. Pour the martini into the prepared glass. Serve immediately.

Keywords: martini, chocolate cocktail, party drink,

Nicoise Salad

March 17, 2019 by Beth Pierce 27 Comments

Nicoise Salad is a delectable cornucopia of fresh vegetables, Nicoise olives, red potatoes, hard boiled eggs and tuna drizzled with a tangy light mustard vinaigrette. It is not tossed but rather elegantly arranged on a platter or serving plate making it as pretty as it is delicious. The different array of flavor combinations comes together so well in this heart healthy salad.

Why is it called Nicoise Salad?

This traditional salad originated in the French city of Nice. Nice is located in the Provence region of France. One of the signature ingredients for this salad is Nicoise olives which are also grown in the Provence region of France hence the name Nicoise salad or salad Nicoise.

How do you make Salad Nicoise?

A little advance preparation is in order with this salad. Put a couple of eggs and a teaspoon of baking soda in a saucepan full of cool water. Bring the eggs to a boil, cover and remove from the heat. Allow to set for thirteen minutes and them plunge in ice water. Place a few small red potatoes and one half teaspoon of salt in a saucepan full of cool water. Bring to a gentle boil and cook until the potatoes are fork tender. Add the green beans to the water the last couple minutes of cooking. Plunge everything into an ice bath to stop the cooking process. These tasks can be completed up to several days in advance and stored in airtight containers in the refrigerator.

In a medium bowl whisk together the wine vinegar, minced shallots, mustard, dill and fresh ground black pepper. Drizzle in the olive oil while whisking continuously. Set the dressing aside till you arrange the salad on the platter.

Peel your eggs and slice them and the red potatoes in half. Grab up to four large plates if you are doing this as a main meal or a large platter and spread out some some good crisp lettuce. Top with tomatoes, cucumber slices, sliced radishes, Nicoise olives, green beans, halved eggs, halved potatoes and tuna. Drizzle with mustard vinaigrette and serve promptly.

Other ingredients you can add or swap out on Salad Nicoise

Spanish Olives
Kalamata Olives
Capers
Cannelloni Beans
Baby Carrots
White Beans
Arthichoke Hearts

Helpful tips for making Nicoise Salad epic

It is very helpful to cook the eggs, potatoes and beans in advance.
Use good fresh crisp lettuce. I personally like Boston lettuce but you can use any variety or mix except iceberg.
Mince the shallots extra fine for the dressing.
If you can’t find Nicoise olives substitute good quality black olives.
You can use any kind of green beans but Haricots Verts (thin style French green beans are by far the best.)
You can use fresh grilled tuna or good quality canned tuna.
Feel free to add or swap with other goodies and make the salad unique to your taste preferences.

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Nicoise Salad

★★★★★

4.9 from 9 reviews

Author: Small Town Woman
Prep Time: 30
Cook Time: 20
Total Time: 50 minutes
Yield: 4 serving 1x
Category: main meal salad
Cuisine: French

Scale

Ingredients

Mustard Vinaigrette

1/4 cup white wine vinegar
2 tablespoons finely minced shallots
1/2 teaspoon dried dill
2 tablespoons Dijon mustard
3/4 cup olive oil
Fresh ground black pepper to taste

Salad

1 head of lettuce chopped or torn into bite size pieces
1 cup grape tomatoes
1 cup sliced cucumbers
1/2 cup sliced radishes
1 cup Nicoise olives
1/2 lb. trimmed and blanched green beans
2–3 hard boiled eggs peeled and sliced in half lengthwise
3/4 lb small red potatoes boiled and cooled
1–2 cans (7 ounce) white Albacore tuna

Instructions

In a medium bowl whisk together wine vinegar, minced shallots, dill and mustard. Drizzle in the olive oil while whisking continuously. Season with fresh ground black pepper to taste.
Top platter or plates with lettuce, tomatoes, cucumber slices, sliced radishes, Nicoise olives, green beans, halved eggs, halved potatoes and tuna. Drizzle with mustard vinaigrette and serve promptly.

Keywords: nicoise salad, salad, main entree salad, salad with tuna, French salad

Dutch Baby Pancake

March 15, 2019 by Beth Pierce 16 Comments

The Dutch Baby Pancake is a puffy over sized pancake similar to Yorkshire pudding. This quick to come together pancake is prepped in a blender in about five minutes. Serve it sweet with fresh fruit, powdered sugar and maple syrup or savory with fried eggs, cheese and bacon.

The Dutch Baby Pancake also known as a Dutch Puff and German Pancake is a one of those super fun recipes that I love to make. It has seven base ingredients and it only takes five minutes to mix it up in the blender. You can personalize it to your taste making it either sweet or savory. The kids love to eat theirs with berries, powdered sugar and maple syrup or with apples cooked with brown sugar and cinnamon.

How do you make Dutch Baby Pancakes?

This pancake is best cooked in a cast iron skillet but any large deep ovenproof skillet will work. First preheat the skillet in the oven while you blend the ingredients.

Then melt two tablespoons of butter in a microwaveable bowl. Combine the eggs, milk, salt, melted butter, sugar, vanilla and flour in the blender. Blend for about five to ten seconds. If necessary stop the blender after a couple of seconds. and scrape down the sides of the blender with a spatula.

Carefully remove the skillet from the oven and add a few tablespoons of butter to the skillet. Let it melt and swirl to coat the pan. Carefully pour in the batter and return to the oven. Bake for a little over fifteen minutes. Remove from the oven, sprinkle with powdered sugar, slice into wedges and top with assorted berries. Serve warm with maple syrup.

Helpful tips for making Dutch Baby Pancakes

Bring the eggs and milk to room temperature by soaking the eggs in warm water and heating the milk in the microwave for 20 seconds.
My cast iron skillet works perfect for this recipe but you can use any deep 10 inch ovenproof skillet.
Whole milk is best with this but I have used 2% with good results as well.
Do not open the oven door too much to check on this. Make quick peeks and close the door gently.
The pancake will deflate a little as it cools.
Serve it warm so time the completion of your toppings accordingly.

Can this Pancake mix be made ahead of time?

Are you always busy and in a hurry in the morning? You can mix it up to three days in advance and store it in an airtight container in the refrigerator. A little advance preparation actually makes it puffier and taller.

Flavor variations for the Dutch Baby Pancake

Sprinkle with blueberries, raspberries, strawberries and powdered sugar.
Top with sliced apples, cinnamon and brown sugar.
Cover with peanut butter, bananas and pecans.
Mix a 1/2 cup shredded cheddar, 3 slices crispy cooked bacon, and 1 tablespoon fresh chives into the batter.
Top with eggs over easy, avocado slices and fresh tomatoes.
Top with smoked salmon, asparagus and Hollandaise sauce.

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Dutch Baby Pancake

★★★★★

5 from 10 reviews

The Dutch Baby Pancake is a puffy pancake similar to Yorkshire pudding. This quick to come together pancake is prepped in a blender in about five minutes.

Author: Small Town Woman
Prep Time: 5
Cook Time: 15
Total Time: 20 minutes
Yield: 6 servings 1x
Category: breakfast
Method: bake
Cuisine: Dutch

Scale

Ingredients

4 eggs
1 cup whole milk
1/2 teaspoon salt
4 tablespoons unsalted butter
1 teaspoon vanilla
1 tablespoon sugar
1 cup all purpose flour
1 cup assorted berries (optional)
maple syrup (optional)

Instructions

Place a 10 inch cast iron or ovenproof skillet in the oven and turn to 425 degrees
Melt 2 tablespoons of butter in the microwave. Combine eggs, milk, salt, melted butter, sugar, vanilla, butter and flour in the blender. Blend for 10 seconds. If necessary stop the blender after 5 seconds and scrape down the sides with a spatula.
Carefully remove skillet. Add 2 tablespoons of butter to the skillet. Let it melt and swirl to coat the pan. Carefully pour in the batter and return to oven. Bake until puffed and lightly browned; 15-17 minutes. Remove from the oven, sprinkle with powdered sugar, slice into wedges and top with assorted berries. Serve warm with maple syrup.

Keywords: Dutch baby, German pancake, Dutch puff, pancake, puffy pancake, brunch, breakfast

Air Fryer Chicken Wings (3 ways)

March 12, 2019 by Beth Pierce 22 Comments

Air Fryer Chicken Wings could not be any easier. They are crispy on the outside, perfectly cooked on the inside and seasoned to perfection. They are perfect for movie night, cocktail parties, neighborhood shindigs and game day.

We purchased an air fryer for Christmas and we just love it. You can cook chicken breasts, hamburgers, egg rolls, potato chips, french fries and these amazing chicken wings. Honestly it does not get much easier than this. The chicken wings are perfectly crispy on the outside and oh so tender on the inside.

These Air fryer Chicken Wings are a friend and family favorite but if you are cooking for a group you will have to plan ahead and cook in batches. You can start ahead of the party and keep the wings in a large pan in the oven on warm. We make Cajun, lemon pepper and honey barbecue. We like them all but our favorite are the Cajun.

What is an air fryer?

I am sure you have seen these egg shaped counter appliances at one of the warehouse stores. They are essentially compact convection ovens that rapidly blow hot air onto food to cook it. Because air fryers have smaller chambers and a higher speed air circulation they work faster than a traditional convection oven. Compared to deep frying, air fried food has less calories and fat.

How do you make Air Fryer Chicken Wings?

Simply baste and season your wings. Then place them in the air fryer basket in a single layer with space between them for the air to flow. Cook for about ten minutes then flip and cook for about ten more minutes. The time may need to be slightly increased or decreased if the wings are really small or extra large.

Air Fryer Chicken Wings (3 ways)

Cajun Wings – before cooking the wings brush with olive oil and sprinkle with Cajun seasoning. Use less or more depending on your taste.
Lemon Pepper Wings – before cooking brush with olive oil and sprinkle with lemon pepper seasoning.
Honey Barbecue Wings – cook the wings for 10 minutes turning halfway through. Mix together 1/2 cup barbecue sauce and 2 tablespoons honey. Remove and dunk in the honey barbecue sauce. Now cook the wings for about 10 more minutes turning halfway through.

Sauces or dressings to serve with Air Fryer Chicken Wings

Ranch Dressing
Blue Cheese Dressing
Honey Barbecue Sauce
Chipotle Mayonnaise
Honey Mustard Sauce
Kansas City Style Barbecue Sauce

These scrumptious Air Fryer Chicken Wings are so easy, delicious and a lot healthier than their deep fried cousins. Dust that air fryer off and make a batch for yourself today. In fact make a double batch of the Cajun. They are our favorites.

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Air Fryer Chicken Wings (3 ways)

★★★★★

5 from 8 reviews

Air Fryer Chicken Wings could not be any easier. They are crispy on the outside, perfectly cooked on the inside and seasoned to perfection.

Author: Small Town Woman
Prep Time: 5
Cook Time: 20
Total Time: 25 minutes
Yield: 16-20 wings 1x
Category: appetizer
Method: air fryer
Cuisine: American

Scale

Ingredients

3 lbs chicken wings
1/4 cup barbecue sauce
2 tablespoons honey
Olive oil
Cajun seasoning
Lemon pepper seasoning

Instructions

Honey Barbecue Wings – Place wings in the cooking basket in a single layer with a little space between them. Cook for 10 minutes at 400 degrees turning halfway through. Mix together barbecue sauce and honey. Remove and dunk the wings in the honey barbecue sauce. Place back in the air fryer in a single layer with a little space between them. Cook for another 10 minutes minutes turning halfway through.
Cajun Wings – Brush or dunk wings in olive oil and sprinkle with Cajun seasoning. Place wings in the cooking basket in a single layer with a little space between them. Cook for 20 minutes at 400 degrees turning halfway through.
Lemon Pepper Wings – Brush or dunk wings in olive oil and sprinkle with lemon pepper seasoning. Place wings in the cooking basket in a single layer with a little space between them. Cook for 20 minutes at 400 degrees turning halfway through.

Keywords: chicken wings, Cajun chicken wings, lemon pepper chicken wings, honey barbecue chicken wings, air fry chicken wings, air fryer recipe