Recent posts from this category:

Honey Mustard Sauce

Corn Salad with Easy Lime Vinaigrette

Chicken Caesar Salad

Buttermilk Bacon Pancakes

Crispy Fried Green Beans with Sriracha M...

Honey Mustard Sauce

April 16, 2019 by Beth Pierce 10 Comments

Creamy Honey Mustard Sauce is one of my favorite dipping sauces and toppings for sandwiches and wraps. You can whip this delectable sauce together in about two minutes. Make a double batch because this sauce is just that good! For extra deliciousness serve with my Beer Battered Fried Cod with Fresh Chips, Crispy Fried Green Beans with Sriracha Mayo or Coconut Chicken

Have you tried Chick-fil-A’s honey mustard sauce? I love it but I think this one is even better and you can fix it in your own kitchen at a fraction of the cost. We absolutely love this Creamy Sweet Honey Mustard Sauce but I am going to warn you about just how delicious it really is. This sauce is so good that you just might risk the chance of being seen licking the bowl. The ways to serve this sauce are endless.

How do you make creamy Honey Mustard Sauce?

It is really just a matter of a couple of minutes and you will have yourself a fabulous sauce for chicken fish, sandwiches and onion rings. Simply grab a small bowl and mix together the mayonnaise, mustard, onion powder, garlic powder and honey. It is really just that simple!

Ways to use this delectable sauce

Dip fresh vegetables in it. Our favorites are carrots, celery, and cucumbers.
Dunk chicken nuggets, chicken strips and fish sticks in it.
Use as a salad dressing on your favorite garden salad or chef salad.
Spread on your favorite turkey, chicken or ham sandwich.
Top your grilled burger, fish, chicken or pork steak with a tablespoon or two.
Dip your onion rings, blooming onions and chicken wings.

Helpful tips on making creamy Honey Mustard

Use Dukes mayonnaise for this recipe. This is not a paid endorsement for them I just really think it is great mayo and it tastes perfect in this recipe.
For a little bit of a different spin on this recipe use half yellow mustard and half Dijon mustard.
If you are watching your sugar cut the honey back to one tablespoon. It will still taste delicious and odds are pretty good that your taste buds are accustom to less sugar.
Make a double batch and use it for sandwiches and wraps.

Recipes for dipping in honey mustard sauce!

Honey Mustard Sauce

★★★★★

5 from 8 reviews

Creamy Honey Mustard Sauce is on my favorite dipping sauces and toppings for sandwiches and wraps. You can whip this delectable sauce together in about two minutes.

Author: Beth Pierce
Prep Time: 2
Total Time: 2
Yield: 6 1x
Category: sauce
Method: whisk
Cuisine: American

Scale

Ingredients

1/2 cup mayonnaise (I really like Dukes)
2 tablespoons yellow mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons honey

Instructions

Mix together the mayonnaise, mustard, onion powder, garlic powder and honey.

Keywords: honey mustard sauce, creamy honey mustard sauce, honey mustard, honey mustard dipping sauce, dipping sauce

Corn Salad with Easy Lime Vinaigrette

April 14, 2019 by Beth Pierce 19 Comments

This delectable corn salad brings it all together with fresh corn, sweet red bell peppers, sun ripened tomatoes, cilantro, minced jalapeno, chopped scallions and feta cheese all in a lightly sweetened lime vinaigrette. It goes beautifully with Grilled Marinated Chicken or Dry Rub Sweet Barbecue Pork Tenderloin.

Do you like corn? We are huge corn lovers! There is nothing better than sweet fresh corn. This super easy corn salad comes together so quickly and tastes so incredibly fresh. If fresh corn is not available you can substitute good quality canned corn.

How do you make Corn Salad with Easy Lime Vinaigrette?

In small bowl whisk together lime juice, honey, ground cayenne pepper, garlic powder, onion powder, salt and pepper. Slowly drizzle in the olive oil while whisking continuously. Set the vinaigrette aside while you work on the salad.

Bring a large pot of water to a boil. Add the sugar and lemon juice and stir to dissolve. Carefully add the corn to the boiling water, cover the pot, turn off the heat and let the corn sit for about ten minutes. Plunge the corn into cold water to stop the cooking process. Once the corn has cooled cut it from the cob.

Grab a large bowl and add the cooked corn, diced red peppers, grape tomato halves, cilantro, green onions, minced jalapenos, feta and red onion. Drizzle with the lime vinaigrette and toss to coat.

Tips for making Corn Salad

If at all possible use fresh corn. Either white, yellow or bi color corn. Simply boil the corn and cut it right off the cob.
Don’t overcook the corn. Corn cooks fairly fast and you want your kernels to have a little bit of sweet crisp corn taste.
If you are a cilantro hater substitute fresh parsley. It is equally delicious!
In a hurry? Make the lime vinaigrette the day before and store in an airtight container in the fridge.
Dice and cut your vegetables small. You want all your vegetable to complement the corn.
Don’t skip the feta cheese. It really pulls the whole salad together and is the icing on the cake.

What is the difference between white and yellow corn?

There is very little nutritional or taste difference between these two corns. Some people swear that white corn is sweeter and just as many people claim that yellow corn is the sweeter one. Yellow corn has a naturally occurring pigment that makes it slightly higher in beta carotene giving it a little more of nutritional edge over white corn. Other than that the difference is in the color of the kernels. White, yellow and bi-color corn are all delicious in this recipe. There is no corn color bias here.

Other corn recipes you will love!

Corn Salad with Easy Lime Vinaigrette

★★★★★

5 from 8 reviews

Author: Beth Pierce
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Yield: 6 1x
Category: side
Method: stove top
Cuisine: American

Scale

Ingredients

Lime Vinaigrette

3 tablespoons fresh lime juice
1/2 tablespoon honey
1/8 teaspoon ground cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 tablespoons olive oil

Corn Salad

5 ears of corn shucked and de-silked
2 tablespoons sugar
1 tablespoon lemon juice
1 red pepper cut in small dice
1 cup grape tomatoes halved
1/4 cup chopped cilantro
1/4 cup chopped green onions
1 jalapeno minced (seeds and veins removed)
1/2 cup feta cheese
1/4 cup thinly sliced red onion

Instructions

In small bowl whisk lime juice, honey, ground cayenne pepper, garlic powder, onion powder, salt and pepper. Slowly drizzle in olive oil; whisking continuously.
Bring a large pot of water to a boil. Add the sugar and lemon juice; stir to dissolve. Carefully add the corn to boiling water, cover pot, turn off heat and let the corn sit for 10 minutes. Plunge cooked corn into ice cold water to stop the cooking process. When corn has cooled cut it from the cob.
Grab a large bowl and add the cooked corn, diced red peppers, grape tomato halves, cilantro, green onions, minced jalapenos, feta and red onion. Drizzle with the lime vinaigrette and toss to coat.

Keywords: corn salad, salad, barbecue sides, recipes using fresh corn

Chicken Caesar Salad

April 12, 2019 by Beth Pierce 7 Comments

Chicken Caesar Salad brings it all together with crisp romaine, tender grilled chicken, lightly seasoned homemade croutons, shaved Parmesan and tangy Caesar Dressing. Better than any restaurant Caesar Salad this recipe will quickly become one of your favorites.

One of hubby’s and my darling daughter’s favorite recipes. It is so much tastier when you mix your own dressing.

Spring is finally here and summer will be here before we know it. Time to bring out the salads and grilled chicken and fish. A little lighter fare is in order and boy is it tasting delicious. This Chicken Caesar Salad will hit the spot just right. You can even prepare the grilled chicken, homemade Caesar dressing and croutons ahead of time. Then you will only need to chop, wash, and toss the salad. This makes supper a breeze.

How do you make Chicken Caesar Salad?

The Salad Croutons

You can use any day old baguette, French bread, Italian bread, Ciabatta bread, country white, whole wheat or even rye bread. I have never met a bread that did not make a great crouton. Cut the bread in bite size chunks and spread over a baking sheet covered with parchment paper. In a small bowl whisk together olive oil, garlic powder, salt and pepper. Now brush the bread chunks with the olive oil mixture. Bake at 375 degrees for 15-20 minutes flipping the croutons halfway through the baking process.

Caesar Salad Dressing

Start by adding the garlic, anchovies, lemon juice, Worcestershire sauce, Dijon Mustard and mayonnaise to a food processor. A mini processor works well and does not leave a lot of clean up. Pulse several times to chop the garlic and break up the anchovies. Now add the grated Parmesan Cheese and pulse a couple more times. Add salt and pepper to taste. Keep in mind that anchovies are quite salty so you may not want any salt at all.

Grilled Caesar Chicken

Using a large Ziploc zipper bag combine the chicken breasts, red wine vinegar, Dijon mustard, olive oil and a couple tablespoons of the Caesar dressing. Set flat in the fridge for about 30-35 minutes flipping halfway through. Preheat the grill to 425-450 degrees. Remove chicken breasts from marinade and place on the grill. Grill for 10-12 minutes flipping halfway through. Chicken is done when the internal temperature reaches 165 degrees. Remove from the grill, cover with aluminum foil and let rest while you finish getting the rest together.

Mixing the Salad

Cut the chicken into bite sized pieces. Toss the chopped romaine lettuce, dressing, croutons and chicken. For added flavor top with fresh shaved Parmesan cheese.

Are anchovies in Caesar Salad Dressing?

Yes there are honest to goodness anchovies in the dressing. They give the dressing part of its unique flavor but because there are so many delectable flavors blended together you will never even know that they are there. So just turn your head and put them in the processor with the other ingredients.

You can find canned anchovies at your grocery store in the same aisle as the canned tuna, sardines and salmon. Most grocery stores have small cans at a reasonable price because they know you want to make a real Caesar salad and you only need a few. Seal any extra anchovies in a airtight container in the fridge for up to two months. This will give you plenty of time to make another Caesar Salad.

Other salads you will love!

Chicken Caesar Salad

★★★★★

5 from 5 reviews

Chicken Caesar Salad brings it all together with crisp romaine, grilled chicken, seasoned homemade croutons, shaved Parmesan and tangy Caesar Dressing.

Author: Beth Pierce
Prep Time: 20
Cook Time: 25
Total Time: 45 minutes
Yield: 4 servings 1x
Category: main meal salad
Method: stove and grill
Cuisine: Italian

Scale

Ingredients

Homemade Croutons

4 cups day old bread cut in bite size cubes
1/4 cup olive oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Caesar Dressing

4 cloves garlic
4 anchovies
Juice from one lemon (about 2 tablespoons)
1 1/2 teaspoon Worcestershire Sauce
1 teaspoon Dijon mustard
3/4 cup mayonnaise
1/2 cup fresh grated Parmesan Cheese

Caesar Chicken

2 large chicken breasts (about 1.25 lbs)
3 tablespoons red wine vinegar
3 tablespoons Dijon Mustard
3 tablespoons olive oil
2 tablespoons of the Caesar dressing

Salad

1 large head Romaine lettuce chopped
1/3 cup shaved Parmesan cheese

Instructions

In small bowl whisk together olive oil, garlic powder, salt and pepper. Place the bread cubes on parchment covered baking sheet. Brush the bread cubes with the olive oil mixture. Bake at 375 degrees for 15-20 minutes or until golden brown and crunchy. Flip the croutons halfway through the baking process.
Add the garlic, anchovies, lemon juice, Worcestershire sauce, Dijon Mustard and mayonnaise to a food processor. Pulse several times to chop the garlic and blend the anchovies. Add Parmesan Cheese and pulse 2 times. Add salt and pepper to taste.
Using a large Ziploc zipper bag combine chicken breasts, red wine vinegar, Dijon mustard, olive oil and 2 tablespoons of the Caesar dressing. Set flat in the fridge for 30-35 minutes flipping halfway through. Preheat the grill to 425-450 degrees. Remove chicken breasts from marinade and place on the grill. Grill for 10-12 minutes flipping halfway through. Chicken is done when the internal temperature reaches 165 degrees. Remove from the grill, cover with aluminum foil and let rest for 10-15 minutes.
Cut chicken into bite size pieces. Toss the romaine lettuce, dressing, croutons and chicken. For added flavor top with fresh shaved Parmesan cheese.

Keywords: Caesar salad, chicken salad, main meal Caesar salad, Caesar salad dressing, Caesar chicken salad, salad

Buttermilk Bacon Pancakes

April 10, 2019 by Beth Pierce 6 Comments

Buttermilk Bacon Pancakes are light fluffy pancakes with crisp edges and bits of hearty smoked bacon in every bite. The cherry whiskey maple syrup pushes it over the top and takes these pancakes to all new heavenly high.

Do you like pancakes? My daughter is a huge pancake fan! She loves them with strawberry, blueberries, bananas, and even eggnog. In fact I don’t think she has ever met a pancake that she did not like. These Buttermilk Bacon Pancakes are a family favorite. If you don’t want to add the whiskey simply add a little bit of cherry juice to your warm maple syrup. By the way, is it whiskey or whisky? Turns out the Irish spell it whiskey and the Scots spell it whisky. My late mother was Irish and I don’t want her paying me any late night visits so I think I will stay with whiskey.

How do you make Buttermilk Bacon Pancakes?

First grab a medium bowl and whisk together the buttermilk, egg and melted butter. Then in a large bowl whisk together flour, sugar, baking powder, baking soda and salt in medium bowl. Add the milk mixture to the flour mixture and stir just until combined. Do not over-mix as it can make the pancakes tough. Fold in the bacon pieces.

Heat the griddle or the skillet to medium heat. Coat with cooking spray. Pour 1/3 cupfuls of the batter onto the skillet and cook until small bubbles appear on the top of the pancake. Flip and cook until browned on the other side. Finally combine the cherry whiskey with the maple syrup and drizzle over the pancakes.

Can you Freeze Buttermilk Bacon Pancakes?

You most certainly can. Simply place the cooked pancakes on a parchment covered baking sheet in a singe layer. Make sure they are not touching so they do not freeze together. Now move the baking sheet to the freezer until they are frozen. This method is called flash freezing. Once frozen transfer the pancakes to a Ziploc freezer bag.

How do you reheat frozen Buttermilk Bacon Pancakes?

To reheat place 2-3 pancakes on a microwave safe plate. Cook in the microwave at 50% for about 45-60 seconds. If still not warm enough flip the stack and heat at 50% power for another 15-20 seconds. Times may very depending on the wattage of your microwave and the size of your pancakes.

Likewise another easy method is to place the desired number of pancakes into a tight foil packet and reheat at 325 degrees for about 7-10 minutes or until soft and warm.

Helpful tips for making Buttermilk Bacon Pancakes

Warm your buttermilk and eggs to room temperature.
If you do not want to spend the extra money for buttermilk simply add two tablespoons white vinegar or lemon juice to regular cows milk and let set for about five minutes. I have been using this method for years and it works well.
Do not over mix the batter as pancakes can become tough if the batter is over mixed.
For added flavor and super crispy edges cook your pancakes in a little bit of the bacon grease.
If you can not find the cherry whiskey or maybe you don’t want a whole bottle of it simply add one to two tablespoons of maraschino cherry juice to your whiskey.
Are you always pushed for time? Make the bacon the night before and store in the refrigerator. I do not suggest making the pancake batter ahead of time.
Make a double batch and freeze them. Please see above for my helpful tips on freezing and reheating pancakes.

There is just something very comforting about buttermilk pancakes. Add bacon and cherry whiskey maple syrup and you have yourself the king of comfort breakfasts! Now can you taste it melting in your mouth? I know you can!!

Other breakfast recipes you will love!

This post was originally published February 1, 2015 and was republished April 10, 2019 with new content.

Buttermilk Bacon Pancakes

★★★★★

5 from 5 reviews

Buttermilk Bacon Pancakes are light fluffy pancakes with crisp edges and bits of hearty smoked bacon in every bite topped with a cherry whiskey maple syrup.

Author: Small Town Woman
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Yield: 12 pancakes 1x
Category: breakfast
Method: stove top
Cuisine: American

Scale

Ingredients

2 cups buttermilk warmed to room temperature
2 large eggs lightly beaten
2 tablespoons butter melted
2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 slices crispy cook bacon chopped
2/3 cup real maple syrup
2 tablespoons cherry whiskey

Instructions

Whisk buttermilk, egg and melted butter together in medium bowl.
Mix flour, sugar, baking powder, baking soda and salt in large bowl.
Add milk mixture to flour mixture and stir just until combined. Do not over-mix. Fold in chopped bacon pieces.
Heat griddle or skillet to medium heat. Coat with cooking spray. Pour 1/3 cupfuls of batter onto skillet and cook until small bubbles appear on the top of the pancake. Flip and cook until browned on the other side.
Combine cherry whiskey with maple syrup and drizzle over pancakes.

Notes

This makes about 12 medium sized pancakes.

Keywords: buttermilk pancakes, pancakes, bacon pancakes, comfort food, breakfast pancakes, buttermilk pancakes with cherry whiskey maple syrup

Crispy Fried Green Beans with Sriracha Mayo

April 8, 2019 by Beth Pierce 18 Comments

These Crispy Fried Green Beans with Sriracha Mayo are a cinch to whip up making them perfect for game day, movie night and shindigs. They are first dipped in my easy beer batter and then flashed fried to golden perfection. Enjoy warm with my easy five ingredient sriracha mayo!

Are you in the mood for something different? Don’t worry I got you covered. These Crispy Fried Green Beans will hit the spot just right with a slightly spicy crunchy crust on tender fresh green beans. These babies come together in about thirty minutes including the time to whip up the Sriracha Mayo. They are are best served promptly so try to plan accordingly. These Fried Green Beans are also delicious dipped in Creamy Honey Mustard or Cool Ranch.

How do you make Crispy Fried Green Beans?

First start by trimming your green beans. Make sure that you dry the green beans thoroughly. Grab a small bowl and whisk together the mayo, sriracha sauce, salt, garlic powder and onion powder. Let the sauce chill while you get the beans fried.

Place a half cup of flour on a medium shallow plate for dredging the green beans. In a large bowl whisk together remaining flour, ground cayenne pepper, cumin, black pepper, salt, garlic powder and onion powder. Slowly stir in the beer mixing just until combined.

In a large dutch oven or heavy stock pot heat about an inch of vegetable oil. Dredge the green beans through the flour. This will help the beer batter stick to the green beans. Using tongs dip the floured green beans in the batter and gently into the oil. Fry until they are golden brown and crisp turning once. Remove to drain on layered paper towels. Serve warm with sriracha mayo.

Helpful tips for making your Crispy Fried Green Beans epic!

If you don’t like sriracha serve with creamy honey mustard or simply an all natural ranch.
Use regular green beans for this recipe. The haricot verts are too thin and do not work well with this recipe.
You can use any beer you like however I do find that the non light beers make the batter on the beans slightly tastier and crispier.
Make sure you preheat your oil and use a thermometer to help you maintain temperature. When you add the batches of battered beans the temperature will drop so you will have compensate by turning the heat up just a tad. Likewise you will need to lower it a tad as you remove them because the oil will heat up. I try to maintain a temperature between 375-400 degrees.
Do not over mix the beer batter because it may toughen if over mixed.
These beans are best served right away but they can be reheated to their original crispiness on a baking sheet in the oven at 400 degrees for about 5 minutes.

Other appetizers you will love!

Crispy Fried Green Beans with Sriracha Mayo

★★★★★

5 from 10 reviews

These Crispy Fried Green Beans with Sriracha Mayo are a cinch to whip up making them perfect for game day, movie night and shindigs.

Author: Beth Pierce
Prep Time: 20
Cook Time: 10
Total Time: 30 minutes
Yield: 6 servings 1x
Category: appetizer
Method: flash fry
Cuisine: Southern

Scale

Ingredients

Sriracha Mayo

1 cup mayonnaise
2 tablespoons Sriracha
1/4 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Fried Green Beans

1 1/4 lb fresh green beans trimmed and well dried
1 1/2 cups all purpose flour
1/4 teaspoon ground cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup beer
Vegetable oil for frying

Instructions

In a small bowl and whisk together the mayo, sriracha sauce, salt, garlic powder and onion powder.
Place a 1/2 cup of flour on a medium shallow plate for dredging the green beans.
In a large bowl whisk together remaining flour, ground cayenne pepper, cumin, black pepper, salt, garlic powder and onion powder. Slowly stir in beer; mix just until combined.
In a large dutch oven or heavy stock pot heat 1 inch of vegetable oil to 375 degrees. Dredge the green beans through flour on shallow plate. Using tongs dip the floured green beans in the batter and gently into the oil. Fry until they are golden brown and crisp turning once; about 2-3 minutes. Remove to drain on layered paper towels. Serve warm with sriracha mayo.

Keywords: fried green beans, crispy fried green beans, southern fried green beans, beer battered vegetable, beer battered appetizer, vegetable

One Skillet Cheesy Homemade Hamburger Helper

March 8, 2019 by Beth Pierce 43 Comments

One Skillet Cheesy Homemade Hamburger Helper brings back memories of all those wonderful comfort food meals that mom used to make. This delectable cheesy recipe brings all the flavors of cheeseburgers into one easy skillet recipe that is complete in less than thirty minutes. With wholesome good for you natural ingredients this is a must try recipe.

We have a new puppy here at the old homestead so our lives have been turned upside down. I honestly I forgot how much work is involved with a puppy. They need constant supervision as they get into mischief in a split second. Charlie is as much work as a toddler without the ability to put a diaper on him. Don’t get me wrong he is really cute and he gives great hugs but all this activity has lead to some pretty easy quick suppers. This One Skillet Cheesy Homemade Hamburger Helper comes in super handy on those evenings when I feel like I am being pulled in eight directions.

How do you make One Skillet Cheesy Homemade Hamburger Helper?

This recipe is so darn easy to make! Start by browning your ground beef in a large skillet that can be covered with a lid or foil. Make sure that you drain any excess grease. Turn the heat off and add the pasta, dijon mustard, onion powder, garlic powder, ground cayenne pepper, crushed red pepper, beef broth and milk. Stir to combine the ingredients and to get the pasta down in the liquid. Bring the dish to a very low boil. Once just starting to boil cover with the lid and turn to a simmer. Cook until the pasta is tender.

Next place the cream cheese in a small microwaveable bowl. Microwave for 30 seconds at 50% power. Remove from the microwave and stir until smooth. If it is not warm enough to stir to smooth microwave for 15 second 50% power intervals until it can be stirred smooth.

Add the grated cheese and stir in the softened cream cheese alternating between the two. If necessary turn the heat on real low to aid in the blending and mixing of the cheese.

What to serve with One Skillet Cheesy Homemade Hamburger Helper?

A simple garden salad with a light vinaigrette
Steamed broccoli
Creamy Cucumber Tomato Salad
Fresh asparagus with lemon pepper
Soft buttermilk biscuits and butter
Tomato Bisque

Helpful hints for making One Skillet Cheesy Homemade Hamburger Helper!

Use lean ground for this recipe.
Chopped onions and minced garlic can be added. Add the chopped onions about halfway through the hamburger browning process. Add the minced garlic in the last 30 seconds of the hamburger browning process.
Don’t overcook the dish. Mushy noodles break down when stirred and are not near as good.
Use good quality sharp cheddar.
As with most dishes this one is best served as soon as possible however it can be reheated in the microwave or on the stove top. Add a couple tablespoons of milk to return it back to its original creaminess.

In my crazy world I can never have enough quick easy dinner ideas. This One Skillet Cheesy Homemade Hamburger Helper fits that bill. It is quick, easy and delicious. Nothing beats one skillet meals for cooking time and clean up. Well what are you waiting for? Put the ingredients on your shopping list today and make your family a wholesome meal that you can feel good about.

Other hamburger recipes you will love!!

One Skillet Cheesy Homemade Hamburger Helper

★★★★★

5 from 24 reviews

One Skillet Cheesy Homemade Hamburger Helper brings all the flavors of cheeseburgers into one easy skillet recipe that is complete in thirty minutes.

Author: Small Town Woman
Prep Time: 5
Cook Time: 25
Total Time: 30 minutes
Yield: 4 1x
Category: main meal
Method: stove top
Cuisine: American

Scale

Ingredients

1 lb ground beef
2 cups cellentani or elbow pasta
1 tablespoon Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
1/8 teaspoon crushed red pepper
2 cups low sodium beef broth
1 1/2 cups milk
4 ounces cream cheese
2 cups shredded sharp cheddar

Instructions

Brown ground beef in a large skillet that can be covered with a lid or foil. Drain any excess grease. Turn the heat off and add pasta, Dijon mustard, onion powder, garlic powder, ground cayenne pepper, crushed red pepper, beef broth and milk. Stir to combine and bring to a very low boil. Cover with lid and turn to simmer. Cook until pasta is tender; approximately 12-15 minutes. Remove from the heat.
Place cream cheese in a small microwaveable bowl. Microwave for 30 seconds at 50% power. Remove from the microwave and stir still smooth. If it is not warm enough to stir to smooth microwave for 15 second 50% power intervals until it can be stirred smooth.
Stir in cheddar cheese and softened cream cheese alternating between the two. If necessary turn the heat on low to aid with the blending and mixing of cheese.

Keywords: beef and pasta, cheeseburger pasta, ground beef recipe, hamburger helper, hamburger recipe, homemade hamburger helper, pasta

Baked Mostaccioli

November 29, 2018 by Beth Pierce 38 Comments

Baked Mostaccioli combines Italian sausage, peppers, garlic, onions and marinara. It is blanketed in mozzarella and provolone cheese. Guaranteed to please! Serve with Triple Cheese Garlic Bread and Italian Chopped Salad with Fresh Italian Dressing.

This is not your lunch ladies mostaccioli! Or your wedding day mostaccioli. This delicious Baked Mostaccioli is loaded with fresh Italian sausage, sweet onions, green bell peppers, minced garlic, and marinara. It is then topped with fresh Parmesan, mozzarella and provolone cheese. Baked Mostaccioli can be prepped in advance, loaded in the refrigerator and baked at the optimum time.

How to make Baked Mostaccioli

First cook your mostaccioli noodles al dente according to package instructions and drain well. Meanwhile in a large skillet over medium heat brown the sausage. When almost completely browned add the green pepper and onions. Cook until the onions and green peppers begin to soften. Add the minced garlic and cook for one minute. Remove the pan from the heat and drain any excess grease.

Combine the cooked sausage mixture, cooked mostacccioli, and marinara in a large casserole dish. Top with the grated Parmesan, shredded mozzarella and shredded Provolone. Bake about twenty five minutes or until the cheese is melted and very lightly browned.

What to serve with Baked Mostaccioli.

Italian Salad
Garden Salad
Bread Sticks
Garlic Cheese Bread
Minestrone Soup
Tomato Basil Soup
Puff Pastry Pinwheels
Creamy Cucumber Tomato Salad
Fresh Fruit Salad

Helpful hints on making this Baked Mostaccioli epic.

Cook the mostaccioli al dente which means still somewhat firm. As it will be baked for a bit with the sausage, veggies and sauce.
Use good quality Italian sausage. Most butcher shops make their own consequently it tastes so much better than the processed sausage with all the preservatives in it.
Chop the green pepper and onion fairly fine as you want a little bit of each in almost every bite.
Use a high quality tasty marinara. They really have come a long way with jarred marinara. Some of them taste pretty darn good and do not have any preservatives in them.
If at all possible grate and shred your cheese fresh from the block. That way you will not have preservatives, added enzymes and cellulose.

This hearty Baked Mostaccioli is simple, dependable, delicious and easy on the pocket book. Put the ingredients on your shopping list today! Make your family an awesome meal that you can feel good about today.

Other pasta dishes you will love!

This post was originally published July 21, 2015 and was republished November 29, 2018 with new content.

Baked Mostaccioli

★★★★★

5 from 17 reviews

A super easy family friendly classic casserole with mostaccioli, Italian Sausage, peppers, onions, garlic and marinara. It is covered in a blanket of delicious Italian cheeses and baked to perfection.

Author: Small Town Woman
Prep Time: 15
Cook Time: 40
Total Time: 55 minutes
Yield: 8 1x
Category: pasta
Method: stove top and bake
Cuisine: Italian

Scale

Ingredients

1 lb box mostaccioli
1 lb bulk Italian sausage
1 large green pepper seeded, veined and chopped
1 medium onion chopped
4 garlic cloves minced
4–5 cups marinara
1 1/2 cups provel ropes or provolone shredded
1 1/2 cups mozzarella shredded
1/2 cup parmesan
Salt & Pepper

Instructions

Cook mostaccioli following box instructions and drain well.
Brown sausage in skillet on medium heat. Remove sausage to plate; cover and keep warm.
Add peppers and onions to same skillet over medium high heat. Cook 3-5 minutes or until edges of onions start to brown. Add garlic and cook 1 additional minute. Remove from heat.
Combine the cooked sausage mixture, cooked mostacccioli, and marinara in a large casserole dish. Salt and pepper to taste. Sprinkle with provel, mozzarella and parmesan.
Bake at 350 degrees for 25-30 minutes or until cheese is melted and started to brown just a touch.

Nutrition

Serving Size: 6

Keywords: mostaccioli, baked pasta, Italian baked pasta, Italian baked mostaccioli, pasta

Creamy Tomato Basil Soup

July 23, 2018 by Beth Pierce 6 Comments

CREAMY TOMATO BASIL SOUP IS LIKE A MATCH MADE IN HEAVEN WITH SUN KISSED GARDEN TOMATOES AND FRESH SWEET BASIL. THIS DELECTABLE SOUP IS SO EASY TO PREPARE.

Make this delicious creamy soup while the garden ripened tomatoes are at their peak of flavor.

I know a lot of you probably think that it isn’t quite soup weather but at our house soup is great anytime. This creamy tomato basil soup is the best during the summer months when those sun ripened fruits are at their finest. Just think of the difference in taste between that winter hot house tomato and the ones you pull out of your garden in the heat of the summer. That makes the difference between a good bowl of tomato soup and an amazing bowl of tomato soup!

The other key to making this soup epic is fresh basil. If you have never grown fresh basil before it is so easy and holds up well to the hot dry climate of Missouri. My plant usually takes off real fast and provides enough to even share with the neighbors but is not so unruly that it takes over my garden like some herbs.

HOW DO YOU MAKE CREAMY TOMATO BASIL SOUP RECIPE?

First you simply saute the shallots and garlic in a little butter. Add the tomato sauce, vegetable broth, pepper and peeled tomatoes and simmer for at least one hour. Add the basil and puree using an immersion blender or stand blender. Add brown sugar and cream and heat through without boiling. It is just that easy to get one of the most delectable soups ever.

HELPFUL HINTS ON MAKING TOMATO BASIL SOUP!

Use good red ripe sun kissed tomatoes preferably ones right out of your garden.
Simmer those beautiful tomatoes for at least one hour and up to four hours replacing any broth that may have cooked down with filtered water.
If using a blender to puree the soup work in small batches and remove the cap to allow the steam to escape. Because it can build up enough steam to blow the lid off the blender.
I like lots of basil in this soup however you should add about 15 leaves and taste it before adding more.
When picking up a can of tomato sauce buy good quality. It does make a difference in this soup. Muir Glen is a brand that is consistently good.

OTHER DELICIOUS ADD INS FOR THIS TOMATO BASIL SOUP!

Crispy bacon coarsely chopped
Freshly grated Parmesan cheese
Garlic toasted French bread or croutons
Roasted pepitas.

So what are you waiting for? Tomatoes are at their peck right now and once you taste this fabulous soup you will want to make it again and again!

OTHER DELICIOUS TOMATO RECIPES YOU WILL LOVE!

Creamy Tomato Basil Soup

★★★★★

5 from 4 reviews

Creamy Tomato Basil Soup is like a match made in heaven with sun kissed garden tomatoes and fresh sweet basil. This delectable soup is so easy to prepare.

Author: Small Town Woman
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 4 1x
Category: Soup
Method: Stovetop
Cuisine: American

Scale

Ingredients

4 large red ripe tomatoes (about 2 lbs.)
2 tablespoons butter
4 shallots thinly sliced
3 cloves garlic minced
4 cups vegetable broth
1 can (15 ounce) tomato sauce
1/4 teaspoon fresh ground black pepper
15–40 fresh basil leaves
2 tablespoons brown sugar
1 cup heavy whipping cream
Optional: Parmesan cheese for garnish
Optional: croutons for garnish

Instructions

Bring large pot of water to boil. Add tomatoes for 1 minute and then plunge into ice bath. Remove the skins by peeling them off. Cut out stems and quarter tomatoes.
In dutch oven or large stockpot melt butter over medium heat. Add shallots and cook for 3-4 minutes or until slightly tender. Add garlic and cook for additional 1 minute. Add vegetable broth, tomato sauce, tomatoes and pepper. Simmer for 1-4 hours. Replace any lost fluid from a long simmer with filtered water.
Add 15 basil leaves and puree with immersion blender. If desired add more. Stir in brown sugar and whipping cream. Garnish as desired and serve.

Notes

If using a blender to puree soup remove cap and work in small batches so as not to build up too much heat in the blender.

Keywords: BASIL, CREAMY SOUP, FRESH BASIL, FRESH TOMATO RECIPE, SOUP, SUMMER SOUP, TOMATO RECIPE, TOMATO SOUP

Grilled Pork Tenderloin with Fresh Pineapple Salsa

April 10, 2018 by Beth Pierce Leave a Comment

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RealFlavorRealFast #CollectiveBias

This Grilled Pork Tenderloin with Fresh Pineapple Salsa is a light, fresh, colorful, healthy family favorite ready in around thirty minutes making it perfect for any weeknight!!

Smithfield® Marinated Fresh Pork is a favorite in our house. They are always perfectly marinated, seasoned and oh so tender. Spring is on its ways so it is time to fire up that grill. This Grilled Pork Tenderloin with Fresh Pineapple Salsa is so delectable and the colorful presentation makes it a picture perfect spring and summer meal. It is pretty enough for company yet easy enough for a weeknight meal. It is ready in around thirty minutes leaving you plenty of time for all of the other season’s activities.

Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin tastes amazing and cooks up just perfectly. I grilled this for about thirty minutes while I prepared the pineapple salsa. I let it rest for a few minutes before slicing. The tenderloin was so easy to cut. My knife slide through it like butter.

Smithfield® Marinated Fresh Pork is one hundred percent fresh pork made with real all natural ingredients. They are delicious roasted, sauteed and grilled. I love to cut them in chunks and thread them on bamboo skewers with some peppers and onions. They cook up quick and taste oh so good.

This delicious pineapple salsa can be prepared in just a few minutes, is loaded with good for you fruits and vegetables and adds color to almost any dish. It really complements all the great flavors in the Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin.

Just look at all that gorgeous amazing color in the pineapple salsa! Now imagine it on fresh grilled pork tenderloin. Mouthwatering goodness in every bite.

Smithfield® Marinated Fresh Pork is available at your neighborhood Walmart and is on rollback through April 24, 2018. Visit Smithfield® to find lots of amazing ideas for cooking Smithfield® Marinated Fresh Pork.

Grill one up today and and serve it with my Fresh Pineapple Salsa!! Your loved ones will be singing your praises!

Grilled Pork Tenderloin with Fresh Pineapple Salsa

Scale

Ingredients

1 Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin
1 1/2 cups diced fresh pineapple
1 medium tomato chopped
1/2 cup chopped red onion
1/4 cup minced fresh cilantro
1 jalapeno pepper seeded and minced
1 clove garlic minced
1/2 teaspoon ground cumin
1/4 teaspoon salt

Instructions

In bowl combine pineapple, tomato, onion, cilantro, jalapeno, garlic, cumin and salt. Stir several times while grilling to get the flavors to meld together.
Preheat grill to 400 degrees. Grill pork tenderloin until golden brown and cooked through; about 30 minutes. Turn several times. Remove from grill, cover loosely with foil and allow to rest for 10 minutes. Slice pork tenderloin and serve with pineapple salsa.

Notes

When storing leftovers separate the salsa from the pork tenderloin so the acids in the pineapple do not affect the texture of the pork tenderloin.

Finger Licking Good Huli Huli Ribs

March 10, 2018 by Beth Pierce Leave a Comment

Do you like pork ribs? I grew up in a family where ribs were the celebration food. Mom would make sure that we had just what we wanted for our birthday dinner. The choice for most of my siblings and I was barbecued ribs and believe it our not the side we wanted with it was beef ravioli. I know you are thinking what a weird combo but that is what we liked and Mom would happily oblige. These Finger Licking Good Huli Huli Ribs are a step up from the ribs that Mom used to fix. Mom would either brush on Open Pit or Mauls barbecue sauce. They were still delicious as Mom cooked them slowly over indirect heat until they would just fall off the bone.

These Finger Licking Good Huli Huli Ribs are marinated and basted with a sweet pineapple ginger soy sauce. The fabulous glaze is great on grilled chicken, pork and even fish. Huli Huli orignated in Hawaii as a chicken dish. Huli is the Hawaiian word for turn which you are going to do as you baste your ribs. Have you tried any of my other rib recipes? Balsamic Vinegar Barbecue Pork Ribs, Dry Rub Baked Ribs and Chinese Five Spice Ribs are all fabulous. These Oven Barbecued Ribs from Spend with Pennies are a fellow blogger family favorite.

So if you are a rib fan and love lip smacking glazed slow cooked fall off the bone meats then these Finger Licking Good Huli Huli Ribs are perfect for you and your loved ones. If you like your ribs pretty lean spend a little extra and get Baby Back Ribs!

Finger Licking Good Huli Huli Ribs

Scale

Ingredients

1 full slab pork ribs thin membrane removed
1/2 cup ketchup
1/2 cup soy sauce
1 cup pineapple juice
1/2 brown sugar
1 tablespoon ginger or ginger paste
2 cloves garlic crushed
1 fresh pineapple chunked

Instructions

In medium saucepan whisk together ketchup, soy sauce, pineapple juice, brown sugar, ginger and garlic. Cut the slab in half. Pour 1/2 of the mixture in a large Ziploc bag and add the split slab. Reserve the remainder of the sauce for basting. Place the Ziploc Bag in the refrigerator to marinate for 2 hours. Turn every 1/2 hour to ensure that all the ribs get marinated.
Preheat grill to 225 degrees. Cook ribs over indirect heat for 2-3 hours. Baste, flip and rotate the slab every 20-30 minutes.
Place the pineapple over the direct heat. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Other amazing grilled recipes you will love!!

Dry Rub Sweet Barbecue Pork Tenderloin

Marinated Herb Butter T-Bone Steaks

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CREAMY TOMATO BASIL SOUP IS LIKE A MATCH MADE IN HEAVEN WITH SUN KISSED GARDEN TOMATOES AND FRESH SWEET BASIL. THIS DELECTABLE SOUP IS SO EASY TO PREPARE.

HOW DO YOU MAKE CREAMY TOMATO BASIL SOUP RECIPE?

HELPFUL HINTS ON MAKING TOMATO BASIL SOUP!

OTHER DELICIOUS ADD INS FOR THIS TOMATO BASIL SOUP!

OTHER DELICIOUS TOMATO RECIPES YOU WILL LOVE!

Creamy Tomato Basil Soup

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