Entrees Archives - SmartyPantsKitchen

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Entrees

Classic Southern entree recipes and some newer ideas for your menu planning. Entree recipes are designed with step-by-step instructions-easy enough for a beginner!

Natchitoches Meat Pie

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Natchitoches Meat Pie

Natchitoches Meat Pie

Natchitoches Meat Pies hail from Natchitoches, Louisiana which is about halfway between Shreveport and Lafayette. The town is the original French colony, the oldest Parish in the Louisiana Purchase, and home to the filming of the Southern classic movie “Steel Magnolias.”

Due to it’s French heritage, it is pronounced “Nack-a-tish.”  The lady on YouTube pronounces it “Nack-a-tosh” but that’s wrong, according to Ann and Kelly at the Official Natchitoches Convention and Visitor’s Bureau.

The origin of Natchitoches Meat Pie is somewhat vague. It is believed to be adapted from the Spanish and French Canadians (Natchitoches was founded by French Canadian Louis Juchereau de St. Denis.)

Natchitoches Meat Pie cut in half

The recipe for these beautiful Louisiana meat pies comes from of my Grandmother. I tried to stay true to the Official Natchitoches Meat Pie Recipe as possible; it turns out, my Grandmother’s handwritten recipes is the same as the published original!

Meat Pie Recipe

While the “original recipe” for the meat filling is tasty, it’s not very flavorful, so I added some seasonings. Other than these seasonings, this is pretty much the original recipe. Ann confirms that in Natchitoches, meat pies are made a million different ways with different seasonings, but the most popular pies are those from Lasyone’s.

Authentic Meat Pie of the South

In my conversation with Angela, owner of Lasyone’s (who won’t reveal her secret seasonings), she confirms they, too, season their famous pies more than the original recipe. They must be pie-making all night and day because they hand make 400-1600 meat pies a day! My poor back couldn’t imagine that. Heck, I made just one batch and had a backache…I’m a wimp.

Every Culture Has Their Own Version of a Meaty Pastry

Every culture has some version of a meat pie. In the Upper Peninsula and surrounding areas, meat pies are knows as “Pasties”, the Spanish have “Empanadas”, Brits have a “Cornish Pastry”, the Filipino’s have a “Buka Pie”, the Finnish have the “Lihapiirakka” and the non-cooks have “Hot Pockets®”! Ingredients and seasonings may vary, but a fried meat pie is absolutely one of the best dishes to serve to friends and family.

Natchitoches Meat Pie

Can I Omit Pork From the Recipe?

Yes. Just substitute the pork with ground beef or turkey, or double the beef.

Can I Make Louisiana Natchitoches Meat Pies in Advance?

Yes, simply form the pies, then freeze the uncooked pies in a sealed container. On the day of serving, thaw in the fridge.

Baking Instructions:

Once thawed, preheat oven to 400ºF, place cold pies on a parchment-lined baking sheet; brush on egg wash; bake 20-25 minutes, or until crispy brown on the outside and internal temperature reaches 160ºF.

Frying Instructions:

Use a tall stock pot or Dutch oven and heat oil to 312-325ºF. Once oil is hot, use a long-handled, slotted spoon and slowly lower raw pies in the oil; work in batches (usually 3 to a batch). Fry pies 2-4 minutes; drain cooked pies on paper towel

How Many Servings Will This Recipe Make?

This recipe for Natchitoches Meat Pie yields about  12-14 pies (starting with a 5″ pastry round); however, I had a bit of leftover meat. This recipe will yield more pies if you start out with a smaller diameter, but the pies will be more “bite size” than entree size. If you’re worried you won’t have enough dough, double the recipe.

Natchitoses Meat Pie

If you like food from Louisiana, you might try

Louisiana Seafood Gumbo or Shrimp Creole Pasta!

 

Print
Natchitoches Meat Pie
Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins
 

 Savory, seasoned ground beef and pork, tucked inside a crispy pastry.

Course: Entree, Snack
Cuisine: Cajun, Creole, French-American, Louisiana
Keyword: Meat Pie
Servings: 12 about 12 pies
: 300 kcal
Author: SmartyPantsKitchen
Ingredients
Meat Filling Ingredients
  • 1 lb. ground beef
  • 1 lb. ground pork
  • 2 tablespoons oil
  • 3 tablespoons flour
  • 1/2 large onion finely diced
  • 1 green bell pepper finely diced
  • 1 bunch green onions finely diced
  • 2 cloves garlic minced
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons ground sage
  • 1 teaspoon cayenne pepper 1 teaspoon = mild; if you like spice, add more cayenne
  • 2 bay leaves
  • salt & pepper to taste
Crust Ingredients
  • 4 cups flour plus a handful for rolling out dough
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 2 whole eggs
  • 1 stick butter cold, unsalted, cut into tiny cubes,
  • 1 cup milk
Egg Wash (if baking)
  • 1 whole egg lightly beaten
  • 1 teaspoon water
Instructions
Meat Preparation

  1. In a heavy skillet, add beef and pork; cook thoroughly until no pink is visible; drain and set aside

  2. In same skillet, add onions, green onions, bell peppers; saute until green bell peppers are tender; add garlic

  3. Add cooked meat back into onion mixture; add cayenne, sage, Worcestershire sauce, bay leaves; allow to cook for 15 minutes on medium; taste for salt and pepper

  4. While meat is simmering, make a slurry: In a two-cup measuring cup, add 2 tablespoons flour and fill the measuring cup with warm water; mix with fork until smooth; pour this flour/water mixture (slurry) into the skillet with the beef; combine well. The "slurry" will thicken the meat mixture.

  5. Allow this to cook for about 5-8 more minutes, or until the beef mixture begins to thicken; once the mixture thickens a little, turn off the heat; remove bay leaves; taste for salt & pepper; cover and place in refrigerator for 15 minutes

Crust Instruction

  1. Get out two bowls: one large, one small

  2. In the large bowl, combine flour, salt, baking powder

  3. In the small bowl, add egg and milk; slightly beat together until combined

  4. Slice cold butter into small (tiny) cubes

  5. Add the tiny cubes of cold butter to the dry ingredients; "cut it in"=use a fork and "chop" the butter until the mixture looks grainy, almost like sand

  6. Once the flour mixture looks grainy, gradually fold in the egg/milk mixture; you will want to use a spatula as much as possible (you can use your hands at the very end but beware - using your hands will warm the butter and increase the gluten in the dough, which will create a limp, soggy dough)

  7. Once the dry and wet ingredients are combined, throw some flour onto a clean, lightly floured surface; place the dough on the counter and roll it out till it's about 1/4" thick

  8. Cut dough circles out of the dough that are approximately 5" in diameter; use a saucer or the bottom of a 9" salad plate as a guide--doesn't have to be perfect!

Meat Pie Assembly

  1. Spoon 1/2 cup of the cold meat mixture onto the center of 5" dough disc; fold one side of the dough over the meat so the edges of the circle form a half moon; use a fork "cinch" the dough together; repeat process for the remaining meat and dough rounds; set aside

Frying Instructions

  1. Heat a heavy bottomed stock pot with oil; bring to 312-325ºF; if oil begins to smoke, remove pot from burner and reduce heat immediately

  2. Use a long handled, slotted spoon and place formed pies into hot oil in batches; usually 3 at a time; remove cooked pies and place on paper towel; repeat until all pies are done

Baking Instructions

  1. Preheat oven to 400ºF

  2. In a small bowl, make an egg wash. Add one whole egg and a teaspoon of water to the bowl; combine well

  3. Use a pastry brush and coat the top of each pie with the egg wash

  4. Place pies on a parchment covered baking sheet

  5. Bake pies for 20-30 minutes, or until the internal temperature reaches 160ºF

Recipe Notes

Easy Steps for Making Natchitoches Meat Pies

  1. Cook the beef, pork and onion mixture; set aside, meanwhile
  2. Make the pastry dough; cut out 4" rounds
  3. Assemble the pies
  4. Bake or Fry until internal temperature reaches 160ºF
  • A good idea: make the dough ahead of time, like a day before, and refrigerate it, otherwise, this recipe takes a long time.
  • Use a heavy duty stock pot to fry the pies. An all-purpose aluminum stock pot doesn't hold up well to the high heat required for this recipe; consider a LeCreuset-type
  • If you make 5" rounds, expect to have about 12 pies and some leftover meat
  • Use the leftover meat to make a faux Shepherd's Pie later in the week!
  • These pies can be baked or fried; frying is quicker

Can I Omit Pork From the Recipe?

Yes. Just substitute the pork with ground beef or turkey, or double the beef.

Can I Make Natchitoches Meat Pies in Advance?

Yes, simply form the pies, then freeze the uncooked pies in a sealed container. On the day of serving, thaw in the fridge.

Baking Instructions:

Once thawed, preheat oven to 400ºF, place cold pies on a parchment-lined baking sheet; brush on egg wash; bake 20-25 minutes, or until crispy brown on the outside and internal temperature reaches 160ºF.

Frying Instructions:

Use a tall stock pot or Dutch oven and heat oil to 312-325ºF. Once oil is hot, use a long-handled, slotted spoon and slowly lower raw pies in the oil; work in batches (usually 3 to a batch). Fry pies 2-4 minutes; drain cooked pies on paper towel

How Many Servings Will This Recipe Make?

This recipe for Natchitoches Meat Pie yields about  12-14 pies (starting with a 5" pastry round); however, I had a bit of leftover meat. This recipe will yield more pies if you start out with a smaller diameter, but the pies will be more "bite size" than entree size. If you're worried you won't have enough dough, double the recipe.

If you like food from Louisiana, you might try

Louisiana Seafood Gumbo or Shrimp Creole Pasta!

Happily Shared at Meal Plan Monday!

Got Questions or Comments? I’d Love to Hear From You!

How to Cook and Season Southern Purple Hull Peas

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Southern Purple Hull PeasSouthern Purple Hull Peas

Southern Purple hull peas, or pink eyed peas, are a staple menu item on Southern dinner tables, and are usually served with homemade cornbread and fresh tomatoes. Not only are they delicious, they’re healthy, too! Filled with nutrients, minerals and fiber, these cost-efficient peas have helped keep many a family to keep from starving to death!

What’s the Difference Between Purple Hull and Black Eyed Peas?

Southern peas are also called “cow” or “field” peas, and black-eyed and purple hull peas are cousins. Black eyed peas are pale in color and have a dark black “eye”, where purple hulls are a little greener in color and have a tiny pink ring around their purple eye.

There are several varieties of Southern peas and, depending upon where you live, they may be called different names. Over the years, pea crops have co-mingled, so it’s not uncommon to find a variety of cowpeas grown and served together on a Southern table.

Photo courtesy of Brenda Biggs
Owner of B&L Design and Antiques, Andalusia, AL

While both are delicious, black-eyed peas are pale white and have a somewhat grainy texture.  Some claim they’re not quite as flavorful as their pink-eyed, purple cousin. Purple hulls are a pale green and are less grainy than the black-eyed–they have the texture of a “cream” pea. Unfortunately, purple hull peas are available only in the summer, so if you love them and want to eat them year-round, you’ll want to buy a bushel and freeze them.

How to Cook and Season Southern Purple Hull Peas

How Do I Season Peas?

There are many ways to season peas. Southern cooks usually put a salty piece of pork in the beans while they’re cooking, such as a smoked ham hock, bacon, fatback or ham. Add a little salt, pepper and garlic powder and allow the delicious flavor of the peas to shine!

How Do I Cook Fresh Peas?

If you’re lucky enough to have fresh peas, cooking them is a breeze! Now days, most farmers mechanically shell their crops, but if your peas are still in their shells, you’ll want to shell and rinse them first. 

Stove Top Method

  1. Shell and rinse the peas
  2. Add them to a large stockpot with your choice of meat (bacon, ham hock, fatback, ham),
  3. Fill the stockpot with water or chicken broth and bring to a rolling boil.  (A foam forms early in the cooking process, which is just water soluble proteins released from the peas. You can either scoop it off or leave it–it will seep back into the peas.)
  4. Reduce heat to low, cover and allow to cook for 1 1/2 to 2 hours; be sure to check the liquid level and add more if needed
  5. Season with salt, pepper and/or a pinch of garlic powder

Slow Cooker Method

Add all ingredients into crock pot and cook on low 5-6 hours.

InstantPot Method

Place fresh peas, 2 1/2 cups of water or broth and seasonings in instant pot. Set timer to Manual for 20 minutes; allow steam to release. (total time=about 40 minutes)

How Do I Cook Frozen Field Peas?

Cook and season frozen Southern peas the same way as fresh, but rinse the frozen peas prior to adding them to the stockpot in order to remove any ice crystals.

How Do I Store Southern Peas?

Storing Cooked Peas

Store fresh and frozen cooked peas in an airtight container in the refrigerator for up to two days. If you want to freeze cooked peas, use a freezer-storage container and store them up to six months.

Storing Fresh, Uncooked Peas

NOTE: If you buy peas that have been shelled, blanched and packaged, just put them directly in the freezer. Do not rinse peas that have been blanched or they will go sour in the freezer!!

  1. Wash shelled peas and bring a pot of water to boil
  2. Blanch peas in water or broth for 2 minutes then, place them in a bowl of ice cold water until they are no longer warm
  3. Drain peas and allow them to air-dry; once dry, place them in airtight plastic bags; don’t fill the bag all the way up; leave about 2 inches of space
  4. Reduce air in bag, zip and label the package with the date, and place in the freezer
  5. Store fresh peas up to 6 months

Variations for Cooking and Seasoning Peas

Once you’ve mastered how to cook and season Southern purple hull peas, you can experiment with variations!

  • Vegetarian/Vegan: use vegetable broth or water, add a few splashes of Liquid Smoke® as a substitute for the meat flavor
  • Add Fresh or Frozen Okra: 
    • Okra and Southern Peas go great together and many cooks add okra to their peas
    • Bring the cooked peas back to a boil 
    • Add whole or chopped, fresh or frozen okra to the peas
    • Allow to boil 2-5 minutes until okra is tender
    • NOTE: okra is a thickening agent; after adding the okra, you might want to add more liquid to the peas
  • Hoppin’ John:

Most Southerners serve Hoppin’ John on New Year’s Eve for Good Luck. It typically consists of black eyed peas, rice, bacon, chopped onion and bell peppers. Substitute purple hull or pink eye purple hulls for the black eyed peas.

Where Can I Purchase Purple Hull Peas?

You can usually find purple hull peas at a local farmer’s market; however, if you don’t live near one, here are a few resources for ordering purple hull peas:

Sides Pea Farm: Canton, Texas

Farmer’s Market of Grapevine: Grapevine, Texas

Ed Lester Farms: Coushatta, Louisiana

How Much is a Bushel of Peas?

A bushel is a volume measurement which is equivalent to about 20 – 26 lbs. A bushel of peas is about 10 lbs. of shelled peas.

Other Southern Dishes You Might Like: Restaurant Quality Fried Catfish, Chicken Fried Steak, Mom’s Homemade Meatloaf

Print
Purple Hull Peas
Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
 

Purple hull peas are similar to black-eyed peas, but with less granular texture and much more flavor!

Course: Entree, Side Dish
Cuisine: Southern
Servings: 1 quart of peas
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 quart purple hull peas shelled and hulled
  • 6-8 cups water or chicken broth
  • 1 smoked ham hock, or 2-3 slices of bacon, uncooked (optional: see recipe notes)
  • pinch of garlic or onion powder optional
  • salt and pepper to taste
Instructions

  1. Rinse and drain fresh or frozen peas

  2. In a large stockpot, add peas and 6 cups of water or broth; enough to cover peas

  3. Bring to boil for 10 minutes; if a foam appears, either scrape it off or leave it; (it will dissolve)

  4. Reduce heat to low, add about 3-4 more cups of water; cover and allow to cook for 1½-2 hours

  5. Once peas are tender, season with salt, pepper and garlic powder to taste; remove from heat and allow to sit for about 10 minutes;

    if you want to add okra, do it now: bring the peas back up to a rolling boil, add okra, allow to boil for 2-5 minutes: cover and allow to rest for 15 min

  6. Serve with cornbread and sliced tomatoes

Recipe Notes

How to Cook and Season Southern Purple Hull Peas

How Do I Season Peas?

There are many ways to season peas. Southern folks usually put a salty piece of pork in the beans while they're cooking, such as a smoked ham hock, slices of bacon, or chopped ham. Add a little salt, pepper and garlic powder and allow the delicious flavor of the peas to shine!

How Do I Cook Fresh Peas?

If you're lucky enough to have fresh peas, cooking them is a breeze! Now days, most farmers mechanically shell their crops, but if your peas are still in their shells, you'll want to shell and rinse them first. 

  • Shell and rinse the peas
  • Add them to a large stockpot with your choice of meat (bacon, ham hock, fatback, ham),
  • Fill the stockpot with water or chicken broth and bring to a rolling boil.  (A foam forms early in the cooking process, which is just water soluble proteins released from the peas. You can either scoop it off or leave it--it will seep back into the peas.)
  • Reduce heat to low, cover and allow to cook for 1 1/2 to 2 hours; be sure to check the liquid level and add more if needed
  • Once the peas are tender, add salt, pepper and garlic powder

How Do I Cook Frozen Field Peas?

Cook frozen Southern peas the same way as fresh, but rinse the frozen peas prior to adding them to the stockpot in order to remove any ice crystals.

How Do I Store Southern Peas?

Storing Cooked Peas

Store fresh and frozen cooked peas in an airtight container in the refrigerator for up to two days. If you want to freeze cooked peas, use a freezer-storage container and store them up to six months.

Storing Fresh, Uncooked Peas

NOTE: If you buy peas that have been shelled, blanched and packaged, just put them directly in the freezer. Do not rinse peas that have been blanched or they will go sour in the freezer!!

  1. Wash shelled peas and bring a pot of water to boil
  2. Blanche peas in water or broth for 2 minutes then place them in a bowl of ice cold water until they are no longer warm
  3. Drain peas and place them in airtight plastic bags; don't fill the bag all the way up; leave about 2 inches of space
  4. Reduce air in bag, zip the bag, label the package with the date, and place in the freezer
  5. Store fresh peas up to 6 months

Variations for Cooking and Seasoning Southern Peas

  • Vegetarian/Vegan: use vegetable broth or water, add a few splashes of Liquid Smoke® as a substitute for the meat flavor
  • Add Fresh or Frozen Okra: 
    • Okra and Southern Peas go great together and many cooks add okra to their peas.
    • Bring the cooked peas back to a boil 
    • Add whole or chopped, fresh or frozen okra to the peas
    • Allow to boil 2-5 minutes until okra is tender
    • NOTE: okra is a thickening agent; after adding the okra, you might want to add more liquid to the peas
  • Hoppin' John:

Most Southerners serve Hoppin' John on New Year's Eve for Good Luck. It typically consists of black eyed peas, rice, bacon, chopped onion and bell peppers. Substitute purple hull or pink eye purple hulls for the black eyed peas.

Other Southern Dishes You Might Like: Restaurant Quality Fried Catfish, Chicken Fried Steak, Mom's Homemade Meatloaf

Happily Shared at Weekend Potluck!

Got Comments or Questions? I’d Love to Hear from You!

 

Slow Cooker Chicken Carnitas

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Slow Cooker Chicken Carnitas

Slow Cooker Chicken Carnitas, Carnitas de pollo, are an easy way to get your authentic Mexican-food-fix without spending hours in the kitchen. Carnitas, or “little meats” are a popular dish in Mexico and consist of seasoned braised pork or beef served on a warm tortilla with fresh condiments.

In Mexico and surrounding areas, Carnitas are a staple item in restaurants and street fairs. The ingredients and cooking method in this recipe are the same as with beef or pork– slow and low, with a little braising liquid, ground cumin, garlic, chile powder and a few other spices.

Should I Use White or Dark Chicken for Chicken Carnitas?

Dark or white chicken meat works great in this recipe. Use boneless, skinless chicken thighs or chicken breasts, or use a combination of the two. Dark meat seems to have a little more flavor, but the seasonings in this recipe will work well for either type of meat.

How Do I Make Carnitas?

The beauty of this dish is that the slow cooker does the work for you! Just prep a few items:

  • Season chicken cuts with ground cumin, chile powder, garlic, salt and pepper
  • Pour about 1 cup of chicken broth and lime juice into slow cooker
  • Place seasoned chicken in cooker and set timer to 5 hours
  • Slice onions and/or jalapeno peppers and place on top of chicken; put the lid on and you’re done!
  • Once the chicken is done (it smells delicious!!) remove it from the slow cooker and shred it
  • Place shredded chicken back in slow cooker and add remaining seasonings. Let sit at least 30 minutes;
  • Remove meat, place on tortilla and garnish with sour cream, avocado or cilantro
Carnitas
Season Chicken
Slow Cooker Chicken Carnitas
Place in Slow Cooker
Slow Cooker Chicken Carnitas
Top with Onion and Jalapeno

Carnitas go great with a side of Mexican Rice, or Black Beans !

Print
Slow Cooker Chicken Carnitas
Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
 

Tender, seasoned braised chicken served on a warm tortilla and garnished with avocado, sour cream and cilantro

Course: Entree
Cuisine: Mexican
Servings: 8 carnitas
Author: SmartyPantsKitchen
Ingredients
  • 2 lbs chicken white and/or dark
  • 1 cup chicken broth
  • 2 tablespoons ground cumin divided
  • 2 tablespoons chile powder divided
  • 2 tablespoons garlic powder divided
  • 2 tablespoons Adobo sauce ( optional: see recipe notes)
  • juice from six limes
  • 1 tablespoon salt divided
  • 1/2 large onion sliced
  • 1 jalapeno cut into strips
  • cilantro as garnish
Instructions

  1. Season chicken with 1 tablespoon each: garlic powder, chile powder, ground cumin. Sprinkle ½ tablespoon salt over the chicken

  2. Pour chicken broth into slow cooker; add lime juice; place chicken in broth

  3. Top chicken with sliced onion and jalapeno

  4. Cook on low for 4 hours

  5. After 4 hours, remove chicken and shred; season with remaining spices and add Adobo sauce; (optional: see recipe notes); combine well

  6. Using a measuring spoon, remove about 1/2 cup of the liquid from the slow cooker; discard

  7. Add shredded chicken back to slow cooker and allow to simmer on low for at least 30 minutes

  8. Remove shredded chicken and place on warm flour tortilla; garnish with cilantro, sour cream and/or avocado

Recipe Notes

Should I Use White or Dark Chicken for Chicken Carnitas?

Dark or white chicken meat works great in this recipe. Use boneless, skinless chicken thighs or chicken breasts, or use a combination of the two. Dark meat seems to have a little more flavor, but the seasonings in this recipe will work well for either type of meat.

How Do I Make Carnitas?

The beauty of this dish is that the slow cooker does the work for you! Just prep a few items:

  • Season chicken cuts with 1/2 of the spices: ground cumin, chile powder, garlic, salt and pepper
  • Pour about 1 cup of chicken broth into slow cooker
  • Place seasoned chicken in cooker and set timer to 5 hours
  • Slice onions and/or jalapeno peppers and place on top of chicken; put the lid on and you're done!
  • Once the chicken is done(it smells delicious!!) remove it from the slow cooker and shred it
  • Place shredded chicken back in slow cooker and add remaining seasonings. Let sit at least 30 minutes;
  • Remove meat, place on tortilla and garnish with sour cream, avocado or cilantro

What is Adobo Sauce?

Adobo sauce is a brownish-red sauce, usually found in canned Chipotle peppers. It has a little heat to it, so if you do not like spicy, you can choose not to include the sauce.

Happily Shared at Meal Plan Mondays

Got Comments or Questions?

Rice and Beans

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How to Make Southern Pinto Beans and Rice

Rice and Beans is a one-dish Southern menu item you’ll find in every restaurant and home south of the Mason-Dixon Line. It’s a comfort dish that is delicious, healthy, and filling, usually served with cornbread, sweet onion and a glass of sweet tea.

Monday was laundry day. You see, before the miraculous invention of the automatic washing machine, laundry was done by hand. It took every minute of the day to get all the clothes and linens hand-washed and hung up.

There just wasn’t time to tend to a hot stove preparing supper, so a pot of self-cooking beans was the solution.

Southern women put a big pot of beans on the stove every Monday morning and set out to wash, dry and hang the laundry on the clothesline. Rain or not.

Rice and beans were Monday’s supper. The rest of the week, folks would eat them as a side dish until they were gone. They were cheap, filling and served a purpose, sometimes out of necessity.

We now know more about the powerful nutritional value of this combination, and welcome a bowl of rice and beans out of health and dietary concerns. Plus that, if the beans are prepared and cooked correctly, they are absolutely delicious!

What Type of Beans Should I Use?

Southern recipes usually consist of  red kidney or pinto beans because the two beans have basically the same nutritional and flavor profiles. Kidney beans are a little larger than pinto beans and often a darker color. Another popular Southern bean is the navy bean, which a small cousin to the Great Northern White bean.

How Do I Season Pinto Beans?

Most Southern rice and bean recipes call for some type of added fat. It gives the beans flavor and binds the seasonings and spices to the beans while flavoring the broth (or water.)

Season beans are cooked with bacon, smoked ham hock, or ham. If you’re using bacon, cook the bacon, and add it and the grease into the beans. If you’re using leftover ham or a smoked ham hock, simply add it to the beans at the beginning of the cooking process.

How Do I Season Beans for Vegans and/or Vegetarians?

Southern tradition calls for adding a salty protein to the beans while they’re cooking. Bacon and smoked ham hock are favorite choices. However, if you want vegan or vegetarians rice and beans, season the beans with salt, pepper, garlic and onion. Another option for that smoky-meat substitute is Liquid Smoke.  Liquid smoke is gluten-free, with no additives or preservatives and is vegan. It is generally on the grocery aisle with the barbecue sauces.

.Natural Hickory Colgin Liquid Smoke

3 Ways To Eliminate Gas from Cooked Pinto Beans

Some people prefer not to eat beans due to the side effects of the oligosaccharides–those pesky complex carbohydrates that can cause temporary digestive discomfort and gas. The best way to prevent gas in beans is:

  • Soak the beans in lightly salted water overnight, or
  • Soak the beans in lightly salted water for at least two hours; bring the beans to a rolling boil in lightly salted water for about 10 minutes, then simmer until tender, or
  • Add over-the-counter formulas like  Beano® to the beans while they cook; Beano® prepares the digestive system for the oligosaccharides and eliminate any gastric distress.

When Do I Add Salt to Pinto Beans?

The most controversial issue regarding beans is when to add salt. Some say not till the end, others say at the beginning, and some say add salt in intervals.

The science behind this has to do with calcium and magnesium ions in the bean’s skin. Soaking beans in lightly salted water allows the salt to seep into the beans, replacing some of the ions, and resulting in a softer bean.

Conversely, soaking beans in unsalted water causes them to swell too fast and burst. So, the salt acts not only as a seasoning agent, but as a protectant for the bean skin.

This recipe calls for 1/4 cup of table salt; 2 tablespoons of table salt for soaking and the remainder if the beans are salty enough for you.

What Kind of Rice Do I Use for Southern Rice and Beans?

The traditional rice used in this dish is long-grain white rice, however brown rice is an excellent alternative and a healthier version. Any type of rice works great in this dish, such as Jasmine or Basmati, but these rices have a different flavor than white or brown rice and alter the flavor profile of the dish.

Rice and Bean Variations

If your Northern friends won’t eat plain Rice and Beans, consider dressing-up the beans with these options:

  • Add a protein such as smoked sausage or ground beef/turkey; this gives a hearty “American” spin to plain beans
  • Add barbecue sauce, maple syrup or ketchup to the beans; converts plain beans to barbecue beans
  • Add diced green chiles, a can of Rotel tomatoes and cilantro ;gives beans a “Southwestern/Mexican” flair
  • Add diced, fresh jalapeno and top with sour cream; spices up the beans “Mexican” style

Rice and Beans are Safe for Diabetics

Beans are complex carbohydrates and have a low glycemic index which means it takes the sugars taking longer to break down. Since it takes longer for the soluble fiber to break down, blood sugar stabilizes and you feel full for a longer period of time.

Rice and Beans Provide Fiber

Beans provide soluble and insoluble fiber, neither which are digested or absorbed into the blood. Insoluble fiber moves quickly through the intestinal tract, balancing the pH levels and removing toxic waste.

Soluble fiber forms a gel when combined with liquid and binds to fatty acids; this prolongs the process of emptying the stomach, thus, sugar is released and absorbed more slowly.

Regardless of the method of preparation, a bowl of rice and beans is a complete protein with no fat, cholesterol or gluten. Safe for diabetics and good for everyone all the way around!

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Try these other Southern favorites!

Southern Cornbread

Classic Meatloaf

 

Southern Recipes
Mom’s Classic Meatloaf

Southern Fried Catfish

 

Got Comments or Questions?

Pasta Carbonara with Ricotta Cheese

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Pasta Carbonara with Ricotta Cheese

This recipe is an easy way to dress up traditional pasta carbonara simply by adding a creamy ricotta mixture to warm pasta, creating a semi-rich, flavorful creamy, cheese sauce.

What is Pasta Carbonara?

Pasta Carbonara is an Italian pasta dish with a few simple, yet flavorful ingredients including Parmesan cheese, eggs and black pepper. Traditional carbonara recipes do not include cream or cream cheese.

What is Ricotta Cheese?

Ricotta is a fresh, unripened cheese from cows, sheep or goats; it’s the “whey” part of a cheese…remember “Little Miss Muffet sat on a tuffet eating her curds and whey?” Well, ricotta cheese is the whey part of the cheese-making process and cottage cheese is the “curds” part of the process. In Spain, Ricotta is “Requesón” and in Portugal, it’s  “Requeijao.”

Can I Substitute Cottage Cheese?

Cottage cheese acts as a good substitute for ricotta in Pasta Carbonara with Ricotta. However, cottage cheese has more liquid than ricotta, so drain the liquid prior to incorporating it into the recipe.  Use a fine strainer or cheesecloth to drain cottage cheese before adding it to the recipe.

How do I Make Pasta Carbonara with Ricotta?

This dish is easy to make in three simple steps:

  • Cook the pasta in boiling water
  • In a large bowl, combine Ricotta, Parmesan, egg and seasonings
  • Using tongs, transfer cooked pasta to a large skillet; add cheese mixture and a some reserved pasta water
Print
Pasta Carbonara with Ricotta Cheese
Cook Time
15 mins
Total Time
15 mins
 

Italian pasta nestled in a creamy sauce of Ricotta and Parmesan cheese, eggs and black pepper, topped with fresh tomato and basil.

Course: Entree
Cuisine: American, Italian
Servings: 4
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 lb. pasta spaghetti, linguine, fettuccine
  • 15 oz ricotta cheese whole fat; not skim
  • 2 whole eggs
  • 1 cup  Parmigiana Reggiano cheese grated
  • 1/2 teaspoon salt
  • 1 tablespoon fresh ground black pepper
  • 1/4 cup tomato , diced (as garnish)
  • 2 tablespoons fresh basil (as garnish)
  • 1-2 tablespoons high quality olive oil (optional) to drizzle over finished dish
Instructions

  1. Bring large stockpot of water to boil; add pasta; while pasta is cooking, make ricotta mixture

  2. In a large bowl, combine Ricotta, Parmesan, eggs, salt and pepper

  3. Using tongs, transfer pasta directly from boiling pot to a large skillet (on medium heat)

  4. Add 1 cup of warm, reserved pasta water to the pasta; combine well

  5. Add Ricotta/Parmesan mixture to skillet; combine well by tossing with tongs

  6. Add more pasta water if desired

  7. Once pasta is well-coated with cheese mixture, plate, garnish with fresh diced tomatoes and fresh basil; garnish with additional Parmesan if desired

  8. Drizzle with olive oil and serve

Recipe Notes
  • Adjust the thickness/thinness of the cheese sauce by adding more reserved pasta water, or by adding more cheese.

Happily Shared at

Miz Helen’s Country Cottage

 

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Caesar Salad

Manicotti

Got Comments or Questions?

Better Than Take Out Sweet and Sour Shrimp

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Sweet and Sour Shrimp

Sweet and Sour Shrimp

Sweet and Sour Shrimp is a restaurant-quality Chinese dish that’s ready in minutes–literally! The recipe is quick, easy and healthier than some take-out versions, which often include preservatives and MSG.

Tasty shrimp, stir-fried with bell peppers and water chestnuts, then tossed in a sweet and tangy sauce, served over a fluffy bed of rice. When you’re craving an Asian-inspired dish, Sweet and Sour Shrimp is a go-to meal!

 

Ordering Chinese take-out is an easy, but often costly option. A restaurant order for two could easily cost $25 or more, but this homemade restaurant-quality version feeds 4 people for much less!

Do I Need a Wok for Sweet and Sour Shrimp?

A wok is nice, but certainly not required. Woks are generally used for high heat dishes, however, this dish does not require such a high heat, so any non-stick skillet works great.

How Do I Make Sweet and Sour Shrimp?

  • Make the cornstarch slurry first and set it aside
  • Peel, clean and devein the shrimp
  • Chop the vegetables
  • Combine sauce ingredients in saucepan on low
  • Make the rice
  • Cook the vegetables and shrimp
  • Pour the sauce into the veggie/shrimp skillet
  • Add cornstarch slurry to the skillet and cook until the sweet and sour sauce thickens
  • Plate rice, top with shrimp/veggie combination and sauce; garnish with green onions and/or toasted sesame seeds

What Size Shrimp Do I Use?

Shrimp size is determined by the number of shrimp per pound. You may see numbers like 16/20 or 20/24 on the package–this means there are about 16-20 shrimp per pound in the package.

Shrimp in the 16/20 category work great in this recipe because the shrimp are large enough (about two bites per shrimp), yet they still cook quickly (in about 3 minutes.) You can use larger shrimp, just keep in mind they will take a bit longer to cook.

Salad, or canned shrimp are not recommended because they cook too fast and have a tendency to be “rubbery” in texture.

What Type of Rice Should I Use?

Both Basmati and Jasmine rice taste delicious in the Sweet and Sour Chicken. Basmati rice has a nice nutty flavor where Jasmine has a more floral flavor. It’s really a matter of preference. Plain white or brown rice works equally well, too.

Print
Sweet and Sour Shrimp
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Sweet and Sour Shrimp is a restaurant-quality Chinese dish that's ready in minutes--literally! The recipe is quick, easy and healthier than some take-out versions, which often include preservatives and MSG.

Tasty shrimp is stir-fried with bell peppers and water chestnuts, then tossed in a sweet and tangy sauce, served over a fluffy bed of rice. When you're craving and Asian-inspired dish, Sweet and Sour Shrimp is a go-to meal!



Course: Entree
Cuisine: American, Asian, Chinese
Servings: 4
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
Sweet and Sour Sauce
  • ½ cup rice vinegar
  • 1 tablespoon soy sauce use tamari sauce for gluten-free
  • 1 tablespoon maple syrup
  • ½ cup light brown sugar
  • ⅔ cup pineapple juice see notes
  • 3 tablespoons ketchup
Slurry Ingredients
  • 2 tablespoons cornstarch
  • ⅓ cup water
Stir Fry Ingredients
  • 3 cups prepared rice Basmati, Jasmine, White or Brown
  • 1 cup red bell pepper chopped
  • 1 cup green bell pepper chopped
  • 1 can water chestnuts chopped
  • ½ teaspoon sesame oil
  • green onions for garnish
  • sesame seeds for garnish
  • ½ teaspoon salt
  • ½ teaspoon pepper
Instructions

  1. Make the slurry: in a measuring cup, combine cornstarch and water; set aside

  2. Peel, rinse and devein shrimp; season with salt and pepper; set aside

  3. Chop vegetables; set aside

  4. Prepare rice according to directions

Sweet and Sour Sauce Instructions

  1. In a medium saucepan, add all sauce ingredients, bring to boil; turn heat to simmer and set aside

Stir Fry Instructions

  1. Add sesame oil to a large, non-stick skillet on medium high heat

  2. Add bell peppers and water chestnuts; cook for 3 minutes

  3. Next, add shrimp to skillet; cook 3 minutes until shrimp begin to turn pink

  4. Pour sauce into skillet; combine well

  5. Pour cornstarch slurry into skillet; reduce heat and cook until sauce begins to thicken

  6. Plate rice, then add shrimp and sauce; garnish with green onions and sesame seeds

Recipe Notes
  • Do NOT use fresh pineapple juice; use canned. Fresh pineapple contains the enzyme Bromelain, which keeps the sauce from thickening after you've added the cornstarch slurry.
  • Feel free to add other vegetables to the stir fry: 
    • bamboo shoots
    • bok choy
    • mushrooms
    • bean sprouts

Happily shared at Weekend Potluck

Craving More Asian Inspired Dishes? 

Wonton Soup

Wonton Soup

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Leave a Comment–I’d Love to Hear From You!!

Maple Sriracha Braised Country Style Ribs

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Maple Sriracha Braised Country Style Ribs

Maple Sriracha Braised Boneless Country Style Ribs with grits is probably one of the manliest meals I make–just meat and grits. In fact, I do not know a man who can resist these tender, slow-cooked, meaty ribs, especially with the maple sriracha flavor and the accompanying Smoked Gouda Grits.

Are There Other Names for Country Style Ribs?

Different grocers often label country style ribs as Boneless Country Style Ribs, Country Style Ribs or Chuck Ribs. These meaty, boneless ribs come from the chuck area and are ideal for braising.

What is the Best Way to Cook Country Style Ribs?

You can make these ribs on the stove top, in the oven or in a slow-cooker, but however you decide to make them, you’re man’s gonna think the world of you when he hits that back door and smells these delicious aromas!

The stove top and oven methods take about 3 hours at 350ºF. The slow-cooker method takes about 8 hours. Either way, they are sure to be tender and delicious!

What Should I Serve with Braised Ribs?

This recipe serves the meaty ribs over Gouda cheese grits, however, you could also make mashed potatoes, pureed cauliflower or spaghetti squash!

Braised Short Ribs over Gouda Cheese Grits
Print
Maple Sriracha Braised Country Ribs and Gouda Grits
Prep Time
15 mins
Cook Time
3 hrs
Slow Cooker Time
8 hrs
Total Time
11 hrs 15 mins
 

Beefy ribs braised in a savory broth with hints of maple, barbecue and sriracha.

Course: Entree
Cuisine: American, International
Keyword: Braised Country Ribs, Chuck Ribs, Country Ribs, Country Style Ribs
Servings: 8 ribs
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
Braising Liquid
  • 3 lbs. country ribs
  • 1/2 large onion sliced
  • 2 tablespoons oil
  • 3 tablespoons butter
  • 4 tablespoons flour
  • 4 cups beef stock
  • 3 oz. tomato paste
  • 1/3 cup maple syrup
  • 1/2 cup barbecue sauce
  • 1/4 cup honey
  • 1/3 cup dry sherry or red wine
  • 1 tablespoon marjoram
  • 1-2 tablespoons sriracha also known as rooster sauce
Gouda Grits
  • 1 cup grits
  • 1 cup heavy cream
  • 6 oz. Gouda cheese shredded
  • salt and pepper
Instructions
How to Prepare and Cook the Ribs: Stove Top Method

  1. In a 6 quart stockpot, add oil and 1 tablespoon of butter; bring to medium heat

  2. Working in batches, place ribs in oil and allow to brown on all four sides; remove and set aside until all ribs are browned

    Maple Sriracha Braised Country Ribs

  3. Pour out half of the remaining oil and return stockpot to stove

    Braised Country Ribs

  4. Reduce heat to medium low; de-glaze with sherry (add the sherry to the beef remnants and, using a wooden spoon, scrape up any reside)

    Braised Country Ribs

  5. Add 3 tablespoons butter and 3 tablespoons flour; mix together; add sliced onions to stockpot; coat onions with mixture

    Braised Country Ribs

  6. Add beef stock, tomato paste, barbecue sauce, honey, maple syrup, sriracha, and marjoram; return heat to medium and combine well

    Braised Country Ribs

  7. Place beef ribs in broth; top with any remaining onions; cover and reduce heat to low; allow to cook for 3 hours

    Braised Country Ribs

  8. Season with salt and pepper

Grit Preparation (makes 4 servings)

  1. Shred cheese and set aside

  2. Bring 2 cups  of water to boil

  3. Add 1 cup quick cooking grits (not instant grits) to boiling water 

  4. Add 1 cup of cream to grits; combine well

  5. Add shredded Gouda cheese; stir well; season to taste with salt and pepper; reduce heat to simmer and cover until ready to serve

Slow Cooker Method"

  1. Combine braising liquid ingredients; add to slow cooker; place ribs and onions in cooker

  2. Add water to cover ribs; cook for 8 hours

Looking for Related Recipes? 

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Perfect Manicotti

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Manicotti shells stuffed with savory ricotta and mozzarella cheeses, topped with San Marzano pasta sauce

Manicotti

Manicotti is an American-Italian dish that consists of ricotta-stuffed pasta shells served with a red pasta sauce. This is an ideal “Italian” dish for vegetarians or for those who prefer a lighter fare. There’s a bit of confusion around the difference between Manicotti and Cannelloni, but it’s really simple.

What’s the Difference Between Manicotti and Cannelloni?

In short, it’s all about the type of dough used for the tubular shaped vessel. In Italy, Manicotti is referred to as a type of light crepe that is filled with cheese, beef, chicken or a combination. Conversely, Cannelloni is a more dense, tubular pasta, also filled with deliciousness.

In America, many think the term Manicotti usually implies a cheese filled tubular pasta and Cannelloni refers to a meat filled tubular pasta. In either case, we’re wrong. It’s all about the dough…Manicotti is a stuffed, light crepe and Cannelloni is a firmer, tubular pasta. If you need more confusion, Cannellini is a bean…

And now that we’ve cleared that up, let’s move onto this “Manicotti” recipe:)Savory ricotta and mozzarella stuffed Manicotti shells

Is Manicotti Difficult to Make?

What looks like a labor intensive dish is actually very simple. First, make the San Marzano sauce, then make the cheese filling. Boil the noodles and allow them to cool a bit. Pipe the cheese filling into the tube shaped pasta, top with sauce and bake 15 minutes. It takes about 30 minutes in all.

What is Ricotta Cheese?

Ricotta cheese is a mild, fluffy cheese that consists of the whey proteins from the cheese-making process.

What is the Best Way to Stuff the Tubular Shaped Shells?

One of the easiest ways to make Manicotti is by piping the cheese into the shells.  Place the cheese mixture in a piping bag (or plastic storage bag), snip the corner and squeeze the cheese filling into both ends of the shell.

Stuffed Manicotti Pasta Shells

Can Manicotti Be Made in Advance?

There are a couple of ways to make this delicious family favorite in advance. The first is to assemble the dish in its entirety, cover and refrigerate. The second way is to make the sauce, cheese filling and boil the noodles. Store separately in air tight containers in the fridge. On the day of serving, allow the cheese mixture to come to room temperature, fill the shells, re-heat the sauce, assemble the dish and bake.

Print
Manicotti
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Fluffy ricotta cheese stuffed pasta shells with a savory San Marzano pasta sauce

Course: Entree
Cuisine: American, Italian
Servings: 14 stuffed pasta tubes
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 package Manicotti Shells (14 shells to a package)
  • 3-4 cups San Marzano pasta sauce (see recipe notes)
Cheese Filling
  • 30 oz. whole milk Ricotta cheese
  • 2 whole eggs lightly beaten
  • 2 cups mozzarella , divided (1/2 in cheese mixture; 1/2 on top if desired)
  • 1 cup Parmesan cheese
  • 1 tablespoon fresh parsley , finely chopped
  • 2 fresh basil leaves , finely chopped
  • 1 teaspoon black pepper
Instructions

  1. Prepare the sauce (see notes)

  2. Bring a large stockpot of water to boil;

  3. Make cheese filling: Add all ingredients into medium bowl; combine well

  4. Place manicotti shells into water; cook for 7 minutes

  5. Place drained shells onto wax paper and allow to cool

  6. Put cheese mixture into piping bag or zip bag; snip corner; pipe filling into both ends of each shell

  7. Lightly grease a 9 x 13 baking dish; place stuffed shells in baking dish

  8. Pour a little sauce over shells

  9. Bake for 10 minutes; remove from oven; add mozzarella cheese; place back in oven until cheese melts; garnish with fresh parsley and/or basil

Recipe Notes

San Marzano Sauce recipe

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Baked Rigatoni

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Classic Fettuccine Alfredo

 

Salmon Croquettes

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Salmon Croquettes with Remoulade Sauce

Salmon Croquettes are an easy and delicious way to get those healthy Omega fatty acids your body needs without breaking the bank or spending hours in the kitchen!

This classic recipe yields about five salmon croquettes that are about 1/2 cup each. The trick to making nice salmon croquettes that don’t fall apart is to refrigerate them prior to cooking. The salmon cakes firm up a little in the fridge and when they hit the hot oil, they stay bound together!

Do I Have to Use Canned Salmon?

Most homemade salmon croquettes are made with canned salmon. You could use fresh, but why waste fresh salmon by mixing it up with all the other ingredients and frying it?

Do I Use Pink or Red Salmon for Salmon Croquettes?

Pink and red canned salmon work well in this recipe. Red salmon has a bit stronger flavor than pink, so it’s really a personal preference.

What’s the Difference Between Pink and Red Salmon?

Both pink and red salmon are cold water fish found in the Pacific Ocean. Red salmon, or “sockeye” salmon has a bit of a stronger flavor than the pink and is more expensive.

Are Salmon Croquettes Gluten-Free?

Salmon croquettes require some kind of grain to help the egg bind the ingredients together. Typically, the grain is bread or Panko crumbs. If you want to make this a gluten-free dish, simply substitute gluten-free bread crumbs for regular.

Can I Use Fresh Dill Instead of Dried Dill?

Yes! If you prefer to use fresh dill, you’ll need to increase the amount. Dried herbs are stronger than fresh. Generally speaking, 1 tablespoon of dried herbs is equivalent to 3 teaspoons of fresh herbs.

Need a Remoulade Sauce? Try this:

  • 1/2 cup ketchup
  • 1/2 cup mayonnaise
  • 1 teaspoon smokey paprika
  • 1 teaspoon sweet relish

Combine well and serve with Salmon Croquettes.

Print
Salmon Croquettes
Prep Time
10 mins
Cook Time
10 mins
Refrigeration time
15 mins
Total Time
35 mins
 

Light flavorful salmon cakes with hints of dill.

Course: Entree
Cuisine: American, Southern
Keyword: Fish Entrees, Salmon
Servings: 5 1/2 cup salmon patties
Author: SmartyPantsKitchen
Ingredients
  • 1 large can pink salmon (14.75 oz. can)
  • 1 tablespoon Old Bay Seasoning
  • 1 teaspoon dill (dried); double the amount if using fresh
  • 1/2 cup bread crumbs ( or panko crumbs; or crumbled saltines)
  • 1 stalk celery finely chopped
  • 3 tablespoons red onion finely chopped
  • 1 whole egg lightly beaten
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup oil (vegetable, corn, canola)
Instructions

  1. Drain liquid from canned salmon

  2. Place salmon on saucer and gently remove skin and bones

  3. Place salmon in medium bowl

  4. Lightly beat egg; pour into bowl with salmon

  5. Add remaining ingredients; combine well

  6. Using a 1/2 cup measuring cup; place salmon into measuring cup, pat down till firm; gently remove patty from cup

  7. Once all patties are formed, place in refrigerator for 15 minutes

  8. Heat cast iron skillet with about 1 cup of oil; heat till almost at the smoking point

  9. Using a spatula, place salmon patties in hot oil; turn heat down to medium

  10. Cook salmon patties about 3-4 minutes per side or until they are golden brown

  11. Place on paper towel to drain

  12. Serve with remoulade sauce

Recipe Notes
  • This recipe makes about five  1/2 cup portions of salmon croquettes; you can make them smaller by using 1/4 cup measuring cup if you like them smaller
  • The amount of oil in this recipe is based on a 12" cast iron skillet; if you use a smaller skillet, you might not need as much oil; you want about 1/2 inch of oil in the skillet
  • If you use a smaller skillet, cook the salmon croquettes in batches

Looking for more related menu items? Try:

Fried Squash Fritters

Tender rounds of yellow squash, lightly coated in seasoned cornmeal

Restaurant Quality Fried Catfish

Fried Catfish on a Platter

 

Pan Fried Trout

Pan Fried Trout Recipe

 

Eggplant Parmesan

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Eggplant Parmesan

Eggplant Parmesan

Eggplant Parmesan is a delicious way to satisfy your craving for Italian food! This recipe uses Za’atar seasoning, but if you don’t have Za’atar, simply substitute with dried Italian seasonings.

Eggplant Parmesan
Print
Eggplant Parmesan

Crispy eggplant surrounded with garlic infused pasta, marinara sauce and topped with fresh mozzarella!

Course: Entree
Cuisine: Italian
Keyword: Eggplant Parmesan, Eggplant Parmigiano, Fried Eggplant, Vegetarian Italian Food
Servings: 8 eggplant rounds per one eggplant
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 large eggplant (this makes about 7-8 1/4 inch rounds)
  • 1/2 cup oil vegetable or olive
  • 3 whole eggs lightly beated
  • 8 slices fresh mozzarella cheese
  • 1 cup shredded fresh Parmesan
  • 2 cups panko or bread crumbs
  • 1 lb spaghetti pasta
  • San Marzano Tomato Sauce see recipe notes
  • 1 tablespoon Za'atar spice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Instructions
Prep

  1. Heat large pot of water for pasta

    Lightly beat 3 eggs and place in pie pan or shallow dish

    In a second shallow dish, place bread (or panko) crumbs; season with salt, pepper and Za'atar

    Pour oil into heavy bottom skillet on medium high heat

    Heat or prepare tomato sauce; allow to cook on low until ready to serve

  2. Prep Eggplant: Wash, peel and slice eggplant into rounds

Cook the Eggplant

  1. Working in batches, dredge eggplant in egg then bread crumbs

  2. Place bread-coated eggplant into hot oil; cook 3-5 minutes per side, or until the breading is light, golden brown (see recipe notes)

  3. Remove eggplant from skillet and drain on paper towel

  4. Add pasta to boiling water for 9 minutes; remove and drain; set aside

  5. Place one slice of fresh mozzarella on each eggplant round; place eggplant rounds on foil covered baking sheet

  6. Turn oven to "broil" setting, or 500ºF

  7. Broil eggplant until mozzarella cheese begins to melt; remove from oven

  8. Serve with pasta and sauce; garnish with fresh Parmesan 

Recipe Notes
  • Use homemade San Marzano tomato sauce or a high-quality jarred sauce
  • After the first batch, you may need to add more oil; allow it to heat up before adding more eggplant rounds

If you want to make your own sauce (which is always better), I recommend San Marzano sauce. The flavor is second to none and if you make a big batch, you can freeze it and have some on hand in a pinch!

You might want to try serving an artichoke as an appetizer with this meal…they go great together!Eggplant Parmesan

Trending Spices Change the Dinner Game

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Trending Spices

What’s For Dinner?

The ultimate, dreaded, often unanswered question for thousands of people everyday. Sometimes, we don’t care. Other times, we want a Michelin-rated gourmet meal, but our pocketbooks aren’t in agreement. One day, its comfort food, the next, healthy and quick. Nonetheless, over 80% of the dinners in the U.S. are consumed at home and it is highly unlikely the home kitchen will be down-sized or eliminated in future architecture.

The question in itself is painful enough, but particularly so if you have to coordinate with others; kids want one thing, the spouse or friend wants another. It’s probably one of the most frustrating questions in history, but with imagination and a few trending spices, you can easily overcome the pain of deciding what to cook for dinner.Spice Trends

The World is Your Oyster

First, determine where you’d really rather be other than standing in the grocery store. Think of a place you’ve been or would like to visit, then imagine yourself there, dining on a fabulous meal…what foods would that meal consist? Perhaps you imagine yourself on a Greek island, at a Paris bistro, a Latin nightclub, or an Irish pub? Let your travel experiences and desires take you on your next culinary journey!map of the world

It doesn’t hurt to scour the internet looking for ethnic or interesting recipes, but this can be quite time-consuming. Try reading menus of five-star restaurants, resorts and top-rated chefs in the culinary world you plan to mimic. Granted, the ingredients and instructions won’t be listed, but this will give you a pretty good foundation on which to build your ‘destination dinner.’

Spices and Seasonings of the World

Where salt, pepper, garlic powder and a handful of herbs were once the standard seasonings in most pantries, a plethora of new spices and seasoning blends are on the rise and cooks are beginning to realize the versatility of incorporating these seasonings into their “old” recipes.

Top-rated chefs and culinary aficionados rely not only on fresh ingredients, but a variety of spices and seasonings as a way of creating their signature dishes. A unique flavor added to a traditional dish can totally change the complexity of a recipe by enhancing the texture, flavor and degree (or lack of) heat.

Sumac: Middle Eastern

Sumac is a staple ingredient in Musakhan, a traditional Palestinian dish, and is becoming a mainstay in pantries due to his unique lemony flavor. Try sprinkling it over poultry, pasta or fish; add a sprinkle to olive oil for dipping or top a salad with this delicious spice!Spice Trends

Za’atar: Middle Eastern

If you’ve never used Za’atar, you’re in for a real treat! This spice blend contains thyme, sesame and sumac and goes great on just about everything. Recent experiments include topping a homemade white pizza with this fabulous seasoning!

Music to Cook and Dine By

While you’re creating your Middle Eastern culinary masterpiece, download your favorite Middle Eastern tunes to further inspire and motivate!!

Gochujang: Korean

A spicy, slightly sweet fermented chile paste with a good amount of heat (think hotter than Sriracha). It’s often used in stews and sauces, or as a dip.  Your favorite Korean rice dish, Bibimbap, usually contains Gochujang. Play this collection of traditional Korean music while you’re in the kitchen or dining table!

Harissa: North Africa

A staple ingredient in Tunisia and the country’s largest export, Harissa is a spicy chile paste made with Serrano and Guajillo peppers, as well as other spices and seeds. Harissa serves great as a marinade or finishing sauce for beef and poultry or, try adding a tablespoon to your favorite rice bowl and party on with these great tunes!

Where Can I Find These Spices?

These trending spices can usually be found in your local grocery store; however, if you can’t find them there, try Penzey’s Spices , Amazon or your local Indian or Asian grocer.

Mexican Skillet Supper

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Mexican Skillet Dinner

Mexican Skillet Supper

Skillet suppers are always appreciated, especially on busy weeknights!

Mexican Skillet SupperYou probably have most of the ingredients in your kitchen–one pound of lean beef, a can of black beans, a can of stewed tomatoes and rice. That’s it! The secret is in allowing the stewed tomatoes to cook down into a rich sauce and accenting the dish with ground cumin and chile powder.

What Type of Beef Should I Use for Mexican Skillet Supper?

Lean ground beef works best. After browning the beef and onions, drain off any oil, add beef and onions back to the skillet, then add remaining ingredients.

What Type of Beans Should I Use for Mexican Skillet Supper?

Black beans work really well in this recipe, however, pinto or red kidney beans will work well, too. Black beans have more antioxidants than other beans. If you use canned beans, rinse and drain them before adding them to the skillet.

Can I Make This Recipe In Advance?

This dish is perfect for large groups and can easily made in advance.  To make it in advance, simply compile the cooked ingredients into a 9 x 13 baking dish, cover and refrigerate. When you’re ready to serve, add cheese, cover with foil and bake about 20 minutes; remove the foil and bake an additional 5 – 8 minutes, or until the cheese is thoroughly melted.

What Side Dishes Should I Serve with the Mexican Skillet Supper?

Chips, salsa, guacamole or queso go well with this one-pan dish. Another side might be a fresh green salad, or grilled peaches or pineapple.

 

Mexican Skillet Supper
Print
Mexican Skillet Supper
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Mexican Skillet Supper is a gluten-free, one-pan, quick and delicious dinner, ready in under 30 minutes!
Course: Entree
Cuisine: Mexican
Keyword: One Pan Dinners, Skillet Suppers
Servings: 8 bowls
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 lb. lean ground beef
  • 1 15 oz. can stewed tomatoes with liquid
  • 1 15 oz. can black beans drained
  • 1/2 cup chopped onion
  • 2 tablespoons ground cumin
  • 1 tablespoon chile powder
  • 1 tablespoon oil
  • 4 oz. cheddar cheese grated
  • cilantro, scallions, avocado, sour cream garnish (optional)
  • salt & pepper to taste
Instructions

  1. Preheat oven to 350ºF

  2. In a heavy bottom skillet, heat oil. Add onions and beef; cook till beef is no longer pink; drain; return beef and onions to skillet

  3. Add tomatoes (with liquid), ground cumin, and chile powder; allow mixture to cook until tomatoes are tender and their liquid has thickened

  4. Add drained black beans;

  5. Prepare rice according to directions

  6. Add cooked rice to beef mixture; top with shredded cheese; bake 15 minutes or until cheese has melted

  7. Garnish with chopped cilantro, sour cream or avocado (optional)

Recipe Notes

What Type of Beef Should I Use for Mexican Skillet Supper?

Lean ground beef works best. After browning the beef and onions, drain off any oil, add beef and onions back to the skillet, then add remaining ingredients.

What Type of Beans Should I Use for Mexican Skillet Supper?

Black beans work really well in this recipe, however, pinto or red kidney beans will work well, too. Black beans have more antioxidants than other beans. If you use canned beans, rinse and drain them before adding them to the skillet.

Can I Make This Recipe In Advance?

This dish is perfect for large groups and can easily made in advance.  To make it in advance, simply compile the cooked ingredients into a 9 x 13 baking dish, cover and refrigerate. When you're ready to serve, add cheese, cover with foil and bake about 20 minutes; remove the foil and bake an additional 5 - 8 minutes, or until the cheese is thoroughly melted.

What Side Dishes Should I Serve with the Mexican Skillet Supper?

Chips, salsa, guacamole or queso go well with this one-pan dish. Another side might be a fresh green salad, or grilled peaches or pineapple.

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Baked Rigatoni

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Baked Rigatoni

There’s nothing more satisfying than a big bowl of scrumptious pasta with fresh Mozzarella, Parmesan and San Marzano Sauce!Baked Rigatoni

Baked Rigatoni is a delicious and easy meal to prepare for those nights when you don’t really feel like cooking…Baked Rigatoni

A pound of Rigatoni fills a 9 x 13 pan, which makes this a perfect choice for large groups and…it’s very cost efficient!

Can I Use A Different Pasta Than Rigatoni?

Yes! Any tubular pasta works well with this recipe! Consider using Penne, Ziti or Bucatini as a substitute. The point is, tubular pasta holds the sauce better than long strand pasta.

Can I Make Baked Rigatoni in Advance?

Absolutely! There are two ways you can make this recipe in advance: 1) cook the pasta and assemble the dish with cold sauce and cheese; cover and refrigerate (up to 3 days) or 2) prepare, bake and assemble the entire dish, then refrigerate it for up to 3 days. Note: if you freeze this dish, you may need to add a little water prior to re-heating because the tomato sauce will thicken when frozen.

What Should I Serve with Baked Rigatoni?

A fresh green salad is always nice; or you might want to serve a steamed artichoke. Another option might include a side of ratatouille or eggplant fritters.

Baked Rigatoni
Print
Baked Rigatoni
Cook Time
22 mins
 

Simple, easy and delicious-tubes of pasta nestled in a heavenly tomato sauce with Mozzarella and Parmesan cheese.

Course: Entree
Cuisine: Italian
Keyword: Baged Ziti, Baked Pasta, Baked Rigatoni
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 lb. Rigotini pasta
  • water to cover pasta
  • 3 cups pasta sauce * see recipe notes
  • 1 tablespoon Italian seasonings dried
  • 1 tablespoon crushed red pepper optional
  • 6 oz. fresh Mozzarella cheese
  • 1/2 cup grated Parmesan cheese
Instructions

  1. Preheat oven to 350ºF

  2. Prep large 9 x 13 baking dish: lightly spray with oil; set aside

  3. Make sauce and keep on warm (see recipe notes)

  4. Bring large stock pot of water to rolling boil; add rigatoni pasta; cook for 12 minutes; drain

  5. While pasta is cooking, cut Mozzarella cheese into 24 cubes; shred the remainder and set aside

  6. Pour drained pasta into baking dish; tuck in cubes of Mozzarella cheese; pour sauce over pasta and combine well; sprinkle, Italian seasoning, crushed red peppers, shredded Mozzarella and Parmesan over sauce

  7. Bake at 350ºF until cheese is melted (about 15 minutes)

Recipe Notes
  • This recipe can be made with either homemade San Marzano sauce or jarred, pre-made sauce.

Craving More Pasta Recipes? Check Out Fettuccine Alfredo

Classic Fettuccine Alfredo

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Creole Shrimp Pasta

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Creole Shrimp Pasta

Creole Shrimp Pasta is a spin-off of Shrimp Creole, a tomato-based French dish that is typically served over a bed of white rice…

…but I was out of rice, so I used pasta. You can use rice or pasta as the base; it doesn’t really matter because the Creole sauce is what this recipe is all about!

Creole Shrimp Pasta

The Holy Trinity is key to Creole or Cajun cooking; both versions use similar spices and seasonings, but Creole is generally more spicy than Cajun.

What is the Holy Trinity?

The Holy Trinity is the Cajun and Creole version of the French mirepoix. Mirepoix is a flavor-base derived from sauteed onions, celery and carrots.  The Holy Trinity substitutes green bell pepper for carrots in the same ratio as mirepoix with 2 parts onion to 1 part each celery and green bell pepper.

The Holy Trinity

What’s the Difference Between Creole and Cajun Food?

As with any population, culinary characteristics are intrinsic to the culture and the people. The term “Creole” refers to those American-born Spanish, French, Portuguese, Irish, and West African people who are descendants of the original French colonists who settled in New Orleans during the 1700’s. Creole’s were a mixed population of race, creed and color.

Cajun refers to the population of French colonists who came to Louisiana via the Acadia region of Canada. They called themselves Acadians , or “Cadians”, which eventually became “Cajuns.”  The Acadians (or Cajuns) were forced from Acadia by the British and dispersed throughout the country, with many eventually settling in the swampy  region of Louisiana that is known today as Acadiana.

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The Creole population was a bit more sophisticated and wealthy than the Cajuns. Creole’s were city dwellers with access to some of the finer things in life, including food. Acadians, or Cajuns, were a more simple population, often living off the land through farming.

In Louisiana, Creole and Cajun cooking have distinct characteristics. Creole recipes incorporate tomatoes, due to the Spanish influence, whereas Cajun foods have more French influence, often using a roux as a base for recipes. The Holy Trinity is key to Creole or Cajun cooking; both versions use similar spices and seasonings, but Creole is generally more spicy than Cajun.

In the State of Louisiana, you’ll find both Creole and Cajun dishes throughout. New Orleans hosts a number of high and low-end restaurants featuring both fabulous cuisines.

What Type of Canned Tomatoes Should I Use in Creole Shrimp Pasta?

Stewed tomatoes work really well in this recipe! Consider using stewed tomatoes that have onion, celery and bell peppers already included; this doesn’t mean you can exclude the Holy Trinity, it just adds a bit more flavor to the dish!

How Do I Devein Shrimp?

If you do not have a shrimp deveining tool, use a sharp paring knife. Simply score a small cut along the top of the peeled shrimp; you may see a brown or gray membrane…remove the membrane and rinse the shrimp.

Can I Make Creole Shrimp Pasta in Advance?

If you’re short on time, make the Creole sauce in advance and refrigerate it until you’re ready to serve the dish. When ready to serve, prep and season the shrimp, heat the Creole sauce on medium-high heat. (Due to the thickening of the Creole sauce when refrigerated, you may need to add a bit of water when re-heating the sauce.) Bring the sauce to medium-high heat, add seasoned shrimp, reduce heat, cover and allow to simmer while you prepare the pasta.

Creole Shrimp Pasta

Creole Shrimp Pasta
Print
Creole Shrimp Pasta
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

Tender, flavorful shrimp nestled in a zesty Creole sauce served over pasta

Course: Entree
Cuisine: Creole, French
Keyword: Creole Shrimp, Creole Shrimp Pasta, Shrimp Creole
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 lb. fresh gulf shrimp peeled, deveined
  • 2 tablespoons Creole seasoning
  • 1-2 tablespoons smoky paprika
  • 1 tablespoon minced garlic
  • 2 tablespoons oil
  • 1/2 large onion chopped
  • 1/2 large bell pepper chopped
  • 2 stalks celery chopped
  • 2 14.5 oz. cans Original Stewed Tomatoes
  • 1/2 cup water
  • 2 bay leaves
  • 1/2 lb. pasta spaghetti, linguine, angel hair
Instructions
Prepare Shrimp

  1. Peel and devein shrimp; rinse and pat dry with paper towel

    Creole Shrimp Pasta

  2. Sprinkle one tablespoon of Creole seasoning over shrimp; set aside

Prepare Creole Sauce

  1. In a large stockpot, add oil, chopped onions, celery and bell peppers; cook for 5-8 minutes, or until onions become translucent; add garlic to mixture; combine well

  2. Add tomatoes, water, paprika and bay leaves to stockpot; bring to boil 

    Creole Sauce

  3. Using a potato masher, mash down the tomatoes; reduce heat to medium low, cover and allow to cook for 10-15 minutes or until tomatoes begin to thicken

  4. In a separate pan, bring water to boil for pasta

  5. Add seasoned shrimp to tomato mixture; cover; 

  6. Continue to cook pasta according to directions; drain pasta and plate

  7. Spoon shrimp and Creole sauce over cooked pasta; garnish with parsley and serve

    Creole Shrimp Pasta
Recipe Notes
  • You may want to add 1/2 teaspoon of sugar to the Creole sauce to offset the acidity of the tomatoes
  • For a thicker dish, allow tomato mixture to cook down and/or add okra to the Creole sauce
  • Traditional Shrimp Creole is served over white rice

Need More Shrimp Recipes? 

Pesto Shrimp Pasta

Shrimp Pesto Spaghetti

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Mom’s Pot Roast

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Classic Pot Roast

Mom’s Pot Roast

Love Mom’s Pot Roast but forgot to take notes when she was making it? Search no more! Here’s a foolproof recipe for the most tender, juicy and flavorful pot roast you’ve ever had…just like Mom’s.

What is a Pot Roast?

A pot roast is not a particular cut of meat. The term “pot roast” refers to a braised cut of meat, simmered with seasonings and aromatics. Believe it or not, the tougher cuts of meat work best!

What Cut of Beef Do I Use for Mom’s Pot Roast?

You can see from the image below that chuck is on the upper portion of the cow, as are the rib, sirloins and rump. The chuck, rump, round and brisket are less tender than the center parts (ribs and loins). This is because they are used in movement, thus more muscular. When any of these cuts is braised at a low temperature for a long time, the results are fabulous! However, both chuck and rump cuts produce an amazingly tender and flavorful pot roast.

  • Chuck cuts might be labeled as chuck roast, boneless chuck roast, 7-bone chuck roast, 7-bone-in roast, shoulder steak, chuck shoulder pot roast, or beef chuck arm.
  • Brisket is a leaner, flat cut. Cuts might indicate “brisket point” which is usually fattier and often used for corned beef or barbecue recipes.
  • Round rump roast or bottom round cuts are both relatively tough cuts and make beautifully delicious pot roasts.

What Type of Liquid Should I Use to Braise the Pot Roast?

A braising liquid can be water, stock or broth. Typically, beef broth is the most common choice, combined with a few cloves of garlic or onion added to the broth.

What Is the Best Way to Cook a Pot Roast?

Cook a roast in the oven in a roasting pan or in a slow-cooker. If you use a roasting pan, ensure the lid fits securely. The secret to a perfectly cooked roast is cooking it low and slow–keeping all the juices in tact. If the lid doesn’t fit securely, steam will escape, as will the braising liquid.

If your roasting pan doesn’t have a lid, place a large piece of heavy-duty aluminum foil over the top (allow about an inch of extra foil around the edges); then curl and fold the excess foil over the top lip of the roasting pan, creating a tight lid. This same technique works with a slow cooker if you’re lid is cracked or missing.

How Do I Season a Pot Roast?

Salt, pepper and garlic powder are the most common seasonings, however, if you want a more developed flavor, add herbs to the broth. For instance, if you want a hint of oregano in your pot roast, apply a little oregano to the whole roast and the liquid as well.

This recipe uses a packaged dry onion soup mix as shown above, which gives a very savory, hearty flavor to the roast and vegetables.

What Vegetables Should I Add to Mom’s Pot Roast?

You can never go wrong with adding onions, carrots and potatoes! Quarter a large onion or two and add it to the roasting pan or slow cooker with the roast and liquid. If you want to add carrots and potatoes, simply peel and cube either Russet or Yukon Gold potatoes, peel and chop carrots, and add both halfway through the cooking process.

If you want to add sliced yellow or zucchini squash, add them about an hour before the roast is done.

Do I Need to Sear the Roast Before Cooking?

If you are running short on time, you might want to sear the roast in a heavy-bottom skillet before placing it in the braising liquid.Sear Roast

How Long Does It Take to Cook a Pot Roast?

In a slow cooker, a pot roast usually takes between 6-8 hours; of course, it depends upon the size, but most 2-4 lb. roasts take all day to cook. If you’re cooking a pot roast in the oven in a roasting pan, it will take about the same amount of time; however, if you’re short on time you can sear the roast first, then place it in the oven (with a lot of liquid) on 300ºF and hope it’s tender in 5 hours.

classic pot roast
Print
Classic Pot Roast
Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
 

Homesick? Make this savory pot roast and it will remind you of life before adult responsibilities! Garlic infused, with organic carrots and potatoes. Delicious every time.

Course: Main Course
Cuisine: American
Servings: 4
Author: SmartyPantsKitchen
Ingredients
  • 1 chuck or rump roast ,allow 1/2 to 1 1/2 lbs. per person
  • 1 large onion ,sliced
  • 6 cloves garlic ,sliced
  • 6-8 carrots , cut into bite size pieces
  • 4-5 Russet potatoes , cut into bite size pieces
  • 2 tablespoons oil
  • 3 cups water or beef broth
  • 1 pkg. dry onion soup mix
Instructions

  1. Preheat oven to 325F

  2. Using a sharp knifetip, cut small slits into the roast; about 8 - 12, depending on how much garlic you like

  3. Slice garlic lengthwise and insert into the slits in the meat

  4. Season meat generously with salt and pepper

  5. Add oil to heavy bottom skillet at medium to medium-high temperature

  6. Using tongs, place roast in hot oil; cook for about 3 minutes, or until roast is browned; flip roast and cook the other side

  7. Using tongs, hold the roast to sear the sides of the roast

  8. Place roast in roasting pan; add onions and potatoes; season with salt and pepper

  9. Combine liquid with dry soup mix in a bowl; pour over roast

  10. After roast has cooked for about 3 hours, add carrots

Recipe Notes
  • Add other vegetables to the roast about an hour before serving: squash, zucchini, parsnips
  • If you don't have time to sear the roast, don't worry about it. Just season the roast and put in in the roasting pan.
  • I prefer to cook my roast in the oven because it makes my whole house smell good:) A slow cooker will take about 8 hours to cook; oven cooking takes about 4-6. 

 

 

 

Looking for more home cookin’? Check out Beef Stroganoff or Vegetable Soup!

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Difference Between Kobe and Wagyu Steak

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Learn the difference between Kobe and Wagyu Steak before you enter the steakhouse or butcher!

If you’re planning on ordering a big juicy steak for dinner, you’ll want to know the difference between Kobe and Wagyu steaks. After much research, I’ve tried to simplify it for you!

For simplicity sake, Wagyu means “Japanese cattle” and refers to any cattle bred in Japan or in the Japanese method.
There are four types of Wagyu beef:
1) Japanese Black — known for its excessive marbling
2) Japanese Brown/Red — leaner and noted for its mild flavor
3) Japanese Shorthorn is rich in acids and is known for its savory flavor
4) Japanese Polled which has more of a game flavor

The majority of “Wagyu” beef are Japanese Black, and what makes Wagyu steak so expensive is its unparalleled level of marbling. The marbling in a steak is indicative of the texture and flavor.

So where does Kobe Beef come into play here?

Kobe beef is a type of Wagyu that is comprised of a particular strain of Wagyu called Tajima-Gyu. Kobe steak is raised to strict standards in the district of Hyogo, Japan.. guess what the capital of Hyogo is? You got it….Kobe!!!

Imported vs. Domestic Wagyu

Wagyu cattle have been imported from Japan in recent years and are bred under strict rules to ensure the Wagyu quality. About 90% of domestic Wagyu is rated as USDA Prime; however, cuts from these cattle generally exceed other cuts of prime due to the strict breeding regulations.

At the Restaurant

Many fine dining establishments offer Kobe and/or Wagyu on their menus, however, “Wagyu-style” isn’t Wagyu because Wagyu beef comes only from specific breeds of cattle and there is no way to make a non-Wagyu steak  “Wagyu-style”–it’s like being pregnant; either you are or you aren’t. So at the restaurant, ask your server a few pointed questions to determine whether or not you’re willing to shell out a lot of money for this steak.

Ask Your Server or Butcher

When ordering a Kobe steak, ask your server or butcher the source of the cattle. You want to hear “Hyogo Prefecture”, which is a district in Japan. Next, ask your server what strain it comes from. The answer you want to hear is “Tajima.” Finally, ask the BMS  (Beef  Marbling Score). The answer you want to hear is “between 6 and 12.”

If you’re wanting to try Wagyu, you’ll want to ask some questions as well. First, domestic or imported? Unless you’re planning on dropping $200 on a piece of steak, chances are it’s a domestic Wagyu and there’s nothing wrong with that. 90% of authentic domestic Wagyu are rated as USDA Prime. Ask the BMS of the Wagyu; again, it should be between 6 – 12, or Grade 4 or 5. These rankings and groupings indicate the degree of tenderness due to marbling.

If You’re Still Unsure

You can never go wrong with seafood;) treat yourself to a lobster or crab legs…and crème brûlée!

Cooking Steaks at Home?

For best results, season your steak lightly with a little oil, salt and pepper. Place room temperature steaks in a piping hot, dry skillet and sear both sides about 3 minutes each. Then, place the steaks and skillet in an oven @ 350ºF. Cook till internal temperature reaches 125-128 for medium rare. Remove skillet from oven and cover with foil. Allow steaks to rest about 8 minutes; the temperature will go up about 10 degrees, the moisture and oils will redistribute, and you’ll have the best steak in town!

What to Serve with a Kobe or Wagyu Steak?

You can never go wrong with a traditional Wedge Salad, baked potato and a slice of Rum Glazed Scandinavian Almond Cake!

bleu cheese dressing

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rum butter glaze almond cake

Rum Glazed Almond Cake is the quintessential dessert for a steak dinner!

Pan Fried Trout

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Pan Fried Trout

Pan Fried Rainbow Trout is a healthy, quick and easy dish ready in under 15 minutes!

This Pan Fried Rainbow Trout recipe is very easy and extra delicious! The filet is lightly breaded in seasoned bread crumbs, then cooked for less than 10 minutes.

If you’re trying to eat healthier, increase the amount of Omega-3’s in your diet, and you’re tired of salmon, trout is an excellent choice. While both fish offer ample amounts of vitamins, minerals and nutrients, it should be noted that trout has an enormous amount of Vitamin D, (also known as the Sunshine vitamin), whereas salmon offers an equally impressive amount of Vitamin A.

Incidentally, about three ounces of trout provides 125% of the RDA of Vitamin D! Vitamin D is the primary component for building and  maintaining healthy, strong bones. Pan Fried Trout Recipe

Isn’t Trout High in Mercury?

On the overall spectrum of mercury content in fish, no. Fish and shellfish fall into 3 basic categories of mercury risk. High mercury fish include shark, swordfish, tilefish, and king mackerel. Trout, grouper, tuna, lobster and snapper fall into the mid-range risk area and the low-risk group includes oysters, shrimp, scallops, canned tuna, salmon, crab, halibut and pollack.

Does Rainbow Trout Taste Fishy?

The flavor of Rainbow Trout is mild and does not have a strong “fishy” flavor. If you are interested in trying Pan Fried Rainbow Trout, but are hesitant due to a fear of a “fishy” flavor, soak the trout in buttermilk for about 30 minutes prior to preparation.

Can I Grill Rainbow Trout?

Absolutely! Trout is a relatively thick fish and holds up well to grilling. Lightly oil the grill prior to placing the fish on it, and cook the trout via indirect heat.

Pan Fried Trout
Print
Pan Fried Trout
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Pan-seared Rainbow Trout lightly breaded and seasoned to perfection!

Course: Entree
Cuisine: International
Keyword: Pan Fried Rainbow Trout, Pan Fried Trout
Servings: 2 fillets
: 80 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1-1 1/2 lbs. trout leave the skin on
  • 4 tablespoons butter divided (2 T for fish; 2 T for sauce)
  • 1/3 cup olive oil
  • 2 cups bread crumbs plain or seasoned
  • 2 tablespoons Italian seasoning dry; divided
  • 1 tablespoon cayenne pepper
  • 1/4 cup Dijon mustard
  • citrus; juice of two lemons or four limes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Instructions

  1. Pre-heat oven to 200ºF

  2. In a shallow pan, combine bread crumbs, Italian seasoning, salt, black pepper and cayenne pepper; set aside

  3. In a small bowl, combine mustard and juice of one lemon; set aside

  4. Heat heavy-bottom skillet on medium high heat, with oil and two tablespoons of butter

  5. Pat dry fish with paper towel; using a brush, coat fish entirely in the mustard/lemon mixture

  6. Move each fillet to the breadcrumbs and coat thoroughly

  7. Working in batches, place mustard-coated, breaded filet skin side down into the skillet

  8. Cook for 6-7 minutes skin-side down; carefully turn filet over and cook for another 2-3 minutes, or until center of filet reaches 145ºF

  9. Drain filets on paper towels, then place on oven-proof pan

  10. Place filet on oven-safe pan and move to oven; repeat process until all filets are done

Sauce Preparation

  1. Drain some of the oil from the fry pan; using tongs and a damp paper towel, remove any bits from pan; reduce heat to low

  2. Add remaining two tablespoons of butter and remaining citrus (juice of one lemon or two limes) to pan

  3. Plate filets and pour sauce over filets

Recipe Notes
  • This recipe is based on 1 to 1 1/2 lbs. of fish which serves two people; adjust ingredient amounts accordingly if cooking more fish
  • This recipe has a tiny bit of heat to it due to the Dijon mustard and cayenne pepper; if you prefer less heat, omit the cayenne pepper and substitute with smoky paprika

Serve Pan Fried Trout with wild rice and steamed spinach! Pan Fried Trout

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Another fish recipe you might enjoy : Fried CatfishFried Catfish on a platter

Maple Sriracha Braised Short Ribs

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Tender country, or short ribs, braised in a savory broth with a hint of sweet and spice, served over Gouda cheese grits.Braised Short Ribs

Braised short (or country) ribs are easy to make, but do require time. This recipe simmers the ribs on the stove for about 3 hours; you could also make this recipe in a Crockpot® or InstantPot®. Once you’ve browned the ribs, the rest is relatively hands-free! Just add the broth, seasonings and spices and allow to cook on low!

What Kind of Ribs Should I Purchase for Braised Country Ribs?

Look for beef Short Ribs or Country Ribs in the meat section. Make sure you select beef ribs, not pork.

Also note that country and short ribs are available bone-in or boneless. You can use either for this recipe because the meat tenderizes to the point where the meat literally falls off the bone. Bone-in ribs offer a bit more flavor than boneless, but either one will work fine.

What Is The Difference Between a Short Rib and a Country Rib?

Technically, both short and country ribs are short in length; however, the difference between the two lies in the cut of origin. Short Ribs are cut from the Rib; Country Ribs are cut from the Chuck.

Short ribs are called “short”, not because of their length, but because they come from the short plate (highlighted as RIB) of the cow which is located under the front section of the backbone.  Short ribs have meat on the top; other types of ribs have the meat between the ribs.

Rib Primal

Country Ribs come from the chuck, or shoulder area and yields cuts known for their rich, beefy flavor.

Chuck Primal

Either short or country ribs work great for this recipe!

What Is Sriracha Sauce?

Sriracha sauce, also known as Rooster sauce, is a hot chili sauce found often in the Asian section of the grocery store. It is quite powerful; this recipe uses only 1 tablespoon. Sriracha sauce can be used in any cuisine and studies indicate the capsaicin in the peppers may be beneficial to the body.

Braised Short Ribs over Gouda Cheese Grits
Print
Maple Sriracha Braised Country Ribs and Gouda Grits
Prep Time
15 mins
Cook Time
3 hrs
Slow Cooker Time
8 hrs
Total Time
11 hrs 15 mins
 

Beefy ribs braised in a savory broth with hints of maple, barbecue and sriracha.

Course: Entree
Cuisine: American, International
Keyword: Braised Country Ribs, Chuck Ribs, Country Ribs, Country Style Ribs
Servings: 8 ribs
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
Braising Liquid
  • 3 lbs. country ribs
  • 1/2 large onion sliced
  • 2 tablespoons oil
  • 3 tablespoons butter
  • 4 tablespoons flour
  • 4 cups beef stock
  • 3 oz. tomato paste
  • 1/3 cup maple syrup
  • 1/2 cup barbecue sauce
  • 1/4 cup honey
  • 1/3 cup dry sherry or red wine
  • 1 tablespoon marjoram
  • 1-2 tablespoons sriracha also known as rooster sauce
Gouda Grits
  • 1 cup grits
  • 1 cup heavy cream
  • 6 oz. Gouda cheese shredded
  • salt and pepper
Instructions
How to Prepare and Cook the Ribs: Stove Top Method

  1. In a 6 quart stockpot, add oil and 1 tablespoon of butter; bring to medium heat

  2. Working in batches, place ribs in oil and allow to brown on all four sides; remove and set aside until all ribs are browned

    Maple Sriracha Braised Country Ribs

  3. Pour out half of the remaining oil and return stockpot to stove

    Braised Country Ribs

  4. Reduce heat to medium low; de-glaze with sherry (add the sherry to the beef remnants and, using a wooden spoon, scrape up any reside)

    Braised Country Ribs

  5. Add 3 tablespoons butter and 3 tablespoons flour; mix together; add sliced onions to stockpot; coat onions with mixture

    Braised Country Ribs

  6. Add beef stock, tomato paste, barbecue sauce, honey, maple syrup, sriracha, and marjoram; return heat to medium and combine well

    Braised Country Ribs

  7. Place beef ribs in broth; top with any remaining onions; cover and reduce heat to low; allow to cook for 3 hours

    Braised Country Ribs

  8. Season with salt and pepper

Grit Preparation (makes 4 servings)

  1. Shred cheese and set aside

  2. Bring 2 cups  of water to boil

  3. Add 1 cup quick cooking grits (not instant grits) to boiling water 

  4. Add 1 cup of cream to grits; combine well

  5. Add shredded Gouda cheese; stir well; season to taste with salt and pepper; reduce heat to simmer and cover until ready to serve

Slow Cooker Method"

  1. Combine braising liquid ingredients; add to slow cooker; place ribs and onions in cooker

  2. Add water to cover ribs; cook for 8 hours

Craving home cooked food? Try Classic Meatloaf or Fried Catfish!

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Pennsylvania Dutch Skillet Supper

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Pennsylvania Dutch Skillet Supper

Pennsylvania Dutch Skillet Supper

This one-pan Pennsylvania Dutch Skillet Supper recipe is often considered, Irish, German or just plain ole American. My family has had this on the weekly menu for as long as I can remember and our ancestors are French and Irish…go figure.

Pennsylvania Dutch Skillet SupperThe beauty of this skillet supper is that it’s actually quite filling and cost efficient. This recipe used 1/2 link sausage, one large Yukon gold potato, 1/2 small head of cabbage and 1/2 a large onion which provided four hearty bowls full of Pennsylvania Dutch Skillet Supper!

How Do I Make Pennsylvania Dutch Skillet Supper?

  • Saute onions
  • Add in cabbage, potatoes and sausage
  • Pour in a little beef or vegetable stock
  • Allow to simmer until the potatoes are tender (about 20 minutes).

What Kind of Sausage Should I Use for Pennsylvania Dutch Skillet Supper?

You can use beef, turkey or Keilbosa sausage for this recipe. Kielbasa is a Polish pork sausage; in the United States, we often refer to it as smoked sausage.

Can I Substitute Russet Potatoes for the Yukon Gold Potatoes?

Yes, but keep in mind that this dish will simmer a little while and russet potatoes are less waxy and more fluffy than Yukon gold potatoes. When cooking potatoes in a dish like this (or a soup/stew), use a waxy Yukon gold or Red potato -they will not disintegrate under heat. Russets have a tendency to disintegrate, creating a thicker, potato-based broth.

Do I Need to Cook the Sausage First?

Generally speaking, smoked sausages and Kielbasa are already smoked and sealed in their packaging. In this case, simply add the sliced smoked sausage to the skillet and allow it to warm up while the potatoes cook!

Pennsylvania Dutch Skillet Supper
Print
Pennsylvania Dutch Skillet Supper
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Smoked sausage cooked with onion, cabbage and Yukon gold potatoes in a beefy broth.

Course: Entree
Cuisine: American
Keyword: Cabbage Skillet Supper, Sausage and Cabbage Recipe, Sausage and Cabbage Skillet Recipe
Servings: 4 medium servings
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 package smoked sausage, or Keilbosa sliced
  • 1/2 large yellow onion sliced
  • 1/2 medium head of cabbage sliced
  • 1-2 large Yukon gold potatoes diced
  • 1 tablespoon oil
  • 1 tablespoon caraway seed
  • 2 cups beef broth
Instructions

  1. In a cast-iron skillet, add oil; bring to medium heat and add onions and caraway seeds

    Pennsylvania Dutch Skillet Supper

  2. Add cabbage, potatoes and smoked sausage; combine well

    Pennsylvania Dutch Skillet Supper

  3. Add beef broth; cover and allow to cook until potatoes are tender

    Pennsylvania Dutch Skillet Supper

  4. Season with salt and pepper to taste

    Pennsylvania Dutch Skillet Supper

You might like Italian Skillet Supper

Cowboy Skillet Supper!

Irish-American Guinness Stew

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Irish-American Guinness Stew

Irish-American Guinness Stew

Irish-American Guinness Stew is tender bites of beef nestled in a savory Guinness Stout broth with onions, potatoes and carrots. Not only is it hearty, filling and delicious, but it can be made on the stove in one big stock pot, or in the slow cooker.

Irish-American Guinness Stew

Back in the day, traditional Irish stew, or “Stobhach,” was made with mutton, onions, potatoes and water. The dish was considered peasant food because the Irish had to live off the land–farmers grew root vegetables (parsnips, carrots, onions and potatoes) and raised sheep for milk and cheese, warmth (from the sheering and sheepskin) and ultimately for food. Beef was not an ingredient in this working man’s dish because it was expensive and consumed exclusively by the upper classes.

Irish-American Guinness Stew

History notes in the earliest recipes for Irish Stew, all the ingredients are cooked in a large pot, or cauldron, with water and cooked over an open fire for many hours.

This Irish-American Guinness Stew recipe features beef, instead of mutton, onions, potatoes, celery and carrots…the inclusion of carrots in a so-called Irish stew is quite controversial, but they are included in this recipe to provide additional nutrients and color.Irish American Guinness Stew

Can I Make Irish-American Guinness Stew in a Slow-Cooker or Crock Pot?

Yes, If you want to make this recipe in a slow-cooker, simply cook the bacon and sear the beef first, then put everything else into the crock pot. You may need to add a little more water or beef stock. Cook on low 5-6 hours.

What Cut of Meat Do I Use?

It is not necessary to use more expensive, tender cuts such as sirloin. This recipe calls for cubed chuck roast; however, you can substitute round or top steak because the meat becomes very tender during the cooking process.

Can I Make Irish Stew Without Alcohol?

The Guinness Stout lager (which consists of barley, roasted malt extract and hops) is what truly makes the seasoning so spectacular ; however, if you cannot use Guinness, try a very strong beef stock or add a bit of espresso to the stew. Keep in mind that boiling does not cook off all of the alcohol; about 2% remains, so if you’re cooking for someone who is intolerant of alcohol, use a cup of espresso, strong beef stock or mushroom broth.

Print
Irish-American Guinness Stew
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Irish-American Guinness Stew with beef nestled in a savory Guinness Stout broth with onions, potatoes and carrots.

Course: Stew
Cuisine: Irish-American
Keyword: Beef Stew with Guinness, Irish Beef Stew, Irish Stew
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 2 lb. chuck roast cubed
  • 6 slices pepper bacon (or regular bacon), cubed
  • 1-2 tablespoons oil
  • 4-6 large yukon gold potatoes cubed
  • 1 large onion diced
  • 4 large carrots sliced
  • 2 stalks celery chopped
  • 1/4 cup tomato paste
  • 3 cups beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon ground thyme
  • 16 oz. Guinness Stout beer
  • salt and pepper to taste
  • 3 bay leaves
Instructions

  1. Prep vegetables, beef and bacon

    Irish-American Guinness Stew

  2. In a large stockpot, add oil; bring to medium heat and add bacon; cook bacon until it is somewhat crisp; use a slotted spoon, remove bacon bits and place on paper towel

    Irish-American Guinness Stew

  3. Working in batches, add cubed beef to the stockpot; brown meat on all sides; remove beef from stockpot and set aside 

  4. Deglaze the stockpot: Pour Guinness Stout beef into the stockpot; bring heat to high and use a wooden spoon to scrape any remnants from the bottom of the pan

  5. Add onions, carrots and celery to stockpot; allow to cook for 3 minutes

    Irish-American Guinness Stew

  6. Add seared beef, cooked bacon, beef broth, tomato paste, potatoes, thyme, Worcestershire sauce and bay leaves to the stockpot; cover and allow to simmer for 50 minutes; check the liquid level frequently; if the liquid begins to absorb, add more beef stock or water

    Irish-American Guinness Stew

Make a loaf of Irish Soda Bread while your Irish-American Guinness Stew is simmering!

 

Pesto Shrimp Pasta

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Shrimp Pesto Spaghetti

Pesto Shrimp Pasta is a crowd pleaser every time! It takes less than 15 minutes to prepare and is full of flavor!

Pesto Shrimp Pasta recipe was my first published recipe in the 2017 issue of “Mississippi Seafood Recipes”, by the Mississippi Department of Marine Resources.

The recipe is quite simple, but the secret is the shrimp. Fresh, wild-caught shrimp have such a delicious flavor and they only take about 6 minutes to cook.

How Should I Cook the Shrimp?

Believe it or not, this recipe calls for baked shrimp! Yes…simply heat the oven to 325ºF; place cleaned, deveined shrimp in an oven-proof dish; season shrimp with Old Bay Seasoning; add melted butter and minced garlic to the shrimp. Stir it all together, then bake uncovered till the shrimp are pink.

Baking shrimp is not a traditional method, but I find the shrimp don’t taste as “water-logged” and they retain more flavor.

Can I Serve Pesto Shrimp Pasta Cold?

Yes! This dish is excellent for all-day gatherings (where people “graze” from the buffet table) because there is no mayonnaise or dairy in the ingredients–it won’t go bad if it sits out awhile.

This dish can be served hot, warm, or cold…your call!

Can I Make this Recipe with Tubular Pasta?

Of course! A tubular pasta holds the sauce a little better, but if you’re one to shy away from a lot of sauce, by all means feel free to use a strand pasta like spaghetti, angel hair, linguine or fettuccine.

Shrimp Pesto Spaghetti

Shrimp Pesto Spaghetti
Print
Pesto Shrimp Pasta
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Flavors abound in this pasta dish with shrimp, roasted red peppers, fresh spinach and pesto!

Course: Entree, Main Course, Side Dish
Cuisine: Louisiana, Mediterranean
Keyword: Pasta with Shrimp, Shrimp Pasta
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 lb. pasta
  • 1 lb. shrimp
  • 2 tablespoons olive oil
  • 3 cloves garlic chopped
  • 3 tablespoons pesto sauce
  • 6 oz. roasted red peppers drained and sliced
  • 2 teaspoons seafood seasoning , dry (Old Bay)
  • juice from half a lemon
  • shredded parmesan optional
  • salt and pepper to taste
  • 1 cup fresh spinach leaves
Instructions

  1. Preheat oven to 325F

  2. Devein shrimp, remove tails and rinse under cool water. Dry shrimp on paper towel

  3. Sprinkle dry seafood seasoning over shrimp and let sit for 5 minutes

  4. Drain and slice red peppers into bite-size portions

  5. Combine olive oil, garlic, pesto sauce, lemon juice and red peppers in a large bowl.

  6. Place shrimp into the bowl and toss until coated

  7. Place mixture in baking dish and bake 7 - 8 minutes, or until shrimp are bright pink. Turn shrimp after about four minutes

  8. Cook pasta according to package

  9. Drain pasta and place in a large serving bowl

  10. Add fresh spinach; pour shrimp/pesto/pepper mixture over pasta; combine well

  11. Garnish with fresh Parmesan

Indian Butter Chicken (Murg Makhani)

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Butter Chicken

Indian Butter Chicken consists of savory chicken sauteed in an aromatic, seasoned sauce and served over basmati rice.

Indian Butter Chicken is also known in Hindi as Murg or Murgh Makhani– “Murg” or “Murgh” means “chicken”; “Makhani” means “with butter” and this delicious dish includes tender bite-size pieces of chicken in a buttery, spicy, creamy sauce with hints of fragrant basmati rice and a splash of citrus from the cilantro garnish! Just thinking about it makes my mouth water!

At first glance, the ingredient list is overwhelming…but it’s mostly a pinch of this and a pinch of that. Some of the spices and seasonings aren’t second nature if you don’t cook a lot of ethnic and Indian dishes. Most of these spices can be found in your grocery store; however, if you can’t find them at your local grocer, you might try a nearby Indian market, or order them online.

Indian Butter Chicken

The history of Indian Butter Chicken hails from Pakistan where over 100 years ago, a young chef, Kundan Lal Gujral, was experimenting with tandoori. He decided to toss some chicken in yogurt and fire it in the clay oven and behold, it was a success! Today, Indian Butter Chicken is recognized as a staple menu item in Indian restaurants worldwide.Indian Butter Chicken

This dish is not spicy hot, but it can be! If you like a lot of spice, once you’ve made the chicken and sauce, you might try adding a red curry paste, cayenne or red pepper flakes.

What Type of Chicken Should I Use for Indian Butter Chicken?

White or dark meat can be used; however, dark meat has a stronger flavor than white. Conversely, white chicken breast is easier to cut into cubes than dark. This recipe calls for boneless, skinless chicken thighs, but white breast meat could easily be substituted.

What Type of Yogurt Should I Use for Indian Butter Chicken? 

The recipe calls for a “non-Greek” yogurt; you want yogurt thin enough to coat the chicken. French yogurts aren’t as thick as Greek yogurts, but would work well, too.

I Don’t Have or Can’t Find Plain “Non-Greek” Yogurt!

If you cannot find a plain, non-Greek yogurt, not to worry! Substitutions that work equally well include kefir, cultured milk, buttermilk or sour cream.

Here’s a Step by Step Visual:)Indian Butter Chicken - Murg Makhani

Indian Butter Chicken
Print
Butter Chicken (Indian Butter Chicken or Murg Makhani)
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

Savory cubed chicken in an Indian-inspired, flavorful and aromatic sauce served over basmati rice.

Course: Main Course
Cuisine: Indian
Keyword: Butter Chicken, Indian Butter Chicken
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
Chicken Marinade
  • 1 - 2 lbs. chicken
  • 1 cup plain yogurt or kefir do not use Greek yogurt
  • Spice Mix Ingredients
Spice Mix Ingredients
  • 1/4 teaspoon salt
  • 2 teaspoons garam masala
  • 1 teaspoon cayenne pepper
  • 2 teaspoon coriander ground
  • 1 teaspoon cumin ground
  • 1/4 teaspoon turmeric
Sauce Ingredients
  • 2 tablespoons oil
  • 1 large yellow onion chopped
  • 3 tablespoons butter
  • 1 thumb grated ginger
  • 3 cloves garlic minced
  • 3/4 cup tomato sauce
  • 3/4 cup coconut milk
  • 6 cardamom pods (optional) toasted and ground
  • 3 whole cloves (optional) toasted and ground
  • 2 tablespoons turmeric
  • 1/2 teaspoon dried fenugreek leaves (Kasoori Methi)
  • salt and pepper to taste
Instructions
Marinate Chicken

  1. In a small bowl, combine Chicken Marinade ingredients; mix well; place chicken in a bowl or big plastic bag and pour marinade over chicken; refrigerate for at least 30 minutes

Prepare Seasonings

  1. In a hot dry skillet, on medium heat, toast cardamom pods and cloves for about 4 minutes; then, place them in a coffee grinder and grind them finely; reserve for sauce

Cook the Chicken

  1. In a large stockpot, add oil and brown chicken on first side for 6 minutes; turn the chicken over and cook until the internal temperature reaches 165ºF; remove chicken to parchment lined baking sheet and allow to cool

  2. Once chicken has cooled, cut into cube sized pieces

Make the Sauce

  1. In the same large stockpot, heat oil to medium temperature; add onions, ginger and garlic; saute for a few minutes then

  2. Add tomato sauce, coconut milk and red curry paste to chicken mixture; combine well

  3. Add remaining seasonings and spices; add cubed, cooked chicken back to skillet; coat well; allow to simmer then serve over basmati rice; garnish with cilantro

Recipe Notes
  • At first glance, this recipe looks complicated due to all of the seasonings and spices, but it's really not...here's the break-down:
    1. Marinate the chicken; grind the cardamom pods and cloves; make the seasoning spice
    2. Cook the chicken; remove chicken from skillet
    3. Add everything else to skillet (except the chicken); allow flavors to combine
    4. Add the chicken back into the sauce; let it simmer; serve over basmati rice
  • After you've seasoned and cooked the chicken and made the sauce, taste for salt and heat. If you want more heat, add red pepper flakes, cayenne or red curry paste; if you want less heat, add more coconut milk

 

If you like this dish, you might be interested in “How to Create a Culinary Masterpiece!”

Italian Skillet Supper

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Italian Skillet Supper

Italian Skillet Supper

Italian Skillet Supper makes you feel like you’ve been to Italy and back…in under 30 minutes and less than$3,000…this recipe,  inspired by my 16 year-old daughter, is delicious and filling! She decided she would make it…and she did. Now, if a 16 year-old can make this delicious concoction, you can, too!

This is a relatively light meal…there’s no sauce, per se, just the delicious juices from the sauteed peppers and onions. Use ground, mild or spicy Italian sausage, but if you’re in a pinch, ground beef works well, too!

Italian Skillet Supper

The sweet yellow and orange bell peppers really make this dish stand out. The sweet peppers offer a nice flavor combination of the savory, salty sausage and sweet peppers.. truly amazing, but simple. I added a few sliced cherry tomatoes to mine because I love tomatoes.Italian Skillet Supper

While I watched her cook this Italian Skillet Supper, my gut told me to add fennel…but I dare not interrupt a cook in her kitchen and I’m glad I didn’t because Italian sausage already contains fennel.

What’s In Italian Sausage?

American Italian Sausage is generally pork, seasoned with herbs, red pepper and fennel and can be purchased in bulk (ground) or in links. 

Can I Substitute Sausage Links for Ground Sausage?

Yes, links can be substituted for ground sausage but keep in mind, the links have a casing on them which keeps them intact. If you elect to use sausage links, simply parboil them (place them in hot water) for 5 minutes or until the casing dissipates. Then, add them to the skillet; use the sharp edge of a spatula to break the sausage down into smaller pieces.

Need More One Pot Dinners? Try Cowboy Skillet Supper!

Italian Skillet Supper
Print
Italian Skillet Supper
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Savory Italian sausage with sweet peppers, sun dried tomatoes and Italian herbs served with rigatoni pasta.

Course: Entree
Cuisine: Italian
Keyword: Italian Sausage, Stovetop Italian
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 lb. ground Italian sausage not sausage links
  • 1 tablespoon olive oil
  • 1 yellow bell pepper chopped
  • 1 orange bell pepper chopped
  • 4 sun dried tomatoes sliced in half
  • 2 tablespoons Italian seasoning blend
  • 1 lb. tubular pasta Rigatoni, Penne, etc.
  • 1/2 medium yellow onion chopped
  • 1 cup baby spinach
Instructions

  1. In a large skillet, heat oil on medium. 

  2. Add onions, peppers, sun dried tomatoes and sausage; allow to cook until there is no visible pink on the sausage (use the edge of a sharp spatula to break up the sausage as it cooks) See recipe notes re: draining the sausage

  3. Meanwhile, bring stockpot of salted water to boil

  4. Add pasta to boiling water and cook 10-12 minutes; drain pasta

  5. Add cooked pasta to meat mixture; toss until pasta is coated

  6. Add spinach to meat and pasta mixture; combine well and serve

  7. Garnish with fresh parsley or Parmesan cheese

Recipe Notes
  • Do not drain the meat after cooking unless there's an excess of oil; the flavored oil is the sauce for this dish
  • If you make this dish using sausage links, parboil the sausage first to remove the skin; then, place the sausage links in the skillet; use sharp edge of spatula to break the sausage apart

If you like Italian, try homemade  San Marzano Pasta Sauce!

 

Swedish Meatballs and Sauce

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https://www.smartypantskitchen.com/whys-and-how-tos/create-a-culinary-masterpiece/Swedish Meatballs are bite-size, savory nuggets of beef, usually nestled in a creamy, tangy sauce.

Earlier this year, there was quite a controversy over the origin of Swedish Meatballs. Sweden Tweeted that the origin of the Swedish Meatball was actually brought to Sweden by King Charles XII from Turkey. Then, a noted Swedish food and culture expert denounced the Tweet.

Now, the history of the famous meatball is a source of contention at dinner parties where Swedes and Turks dine together. Luckily, I only had to share mine with a Finn, so the topic was off-limits, particularly since the Finns and Swedes are notoriously at each others’ throats.Swedish Meatballs and Sauce

Swedish Meatballs: Popular Cocktail Food During the 1950’s-60’s

Swedish Meatballs were also a popular food offering at cocktail parties during the the 1950’s and 60’s, usually served in the ever-popular chafing dish. This party food was a precursor to the 70’s Fondue (thank you Switzerland) and the 80’s Beanee-Weenies, also known as Lil’ Smokies (thanks America.)

Today, the Swedish Meatball is hardly a party staple, but the tasty meatballs combined with a bed of creamy egg noodles, all coated in a savory, tangy creamy sauce is a universal YES on many American dinner tables.Swedish Meatballs and Sauce

25 Meatballs Per Pound of Beef

Making meatballs isn’t difficult, just time consuming. That’s why I make meatballs in three-pound batches. One pound of meat yields about 25 tablespoon-size meatballs. So, I roll and cook 75 meatballs; take out what I need for dinner and freeze the rest. Since the meatballs are generically seasoned (not Italian, not Greek, not spicy, etc.), it’s easy to grab what I need from the freezer and make a different sauce for each batch.https://www.smartypantskitchen.com/whys-and-how-tos/create-a-culinary-masterpiece/

Purchasing Pre-Made Swedish Meatballs

Ikea™, the Swedish retailer, sells their Swedish Meatballs in a 2 lb. bag for about $8.99. I tried them once and well…I tried them once. Grocery stores carry pre-made meatballs, mostly Italian seasoned, which I’ve also tried…once.

The beauty of this meatball recipe is that it’s universal. The meatballs are seasoned with just enough spices and herbs to easily fit into an Italian, Asian, Cajun or Mediterranean sauce.Swedish Meatballs and Sauce

It’s All In the Sauce

The sauce for Swedish meatballs is a very simple broth infused cream sauce with a bit of tang from whole grain mustard. If you don’t have whole grain mustard, use mustard powder or a little vinegar.

The quantities for the sauce in this recipe are ample enough to thoroughly coat, if not drown, a plate of noodles and meatballs…If you find you have too much sauce, the remainder can be frozen in an air-tight freezer container for up to two weeks.

Swedish Meatballs and Sauce
Print
Swedish Meatballs with Sauce and Noodles
Prep Time
20 mins
Cook Time
6 mins
Refrigerator Time
20 mins
Total Time
26 mins
 

Savory, bite-sized meatballs nestled in a tangy gravy served over egg noodles. This recipe makes 70-75 meatballs per 3 lbs. of meat. 

Course: Appetizer, Entree
Cuisine: American, International, Scandinavian
Keyword: Swedish Meatball Gravy, Swedish Meatball Sauce, Swedish Meatballs, Swedish Meatballs and Noodles
: 80 kcal
Author: SmartyPantsKitchen
Ingredients
Meatball Ingredients
  • 3 lbs. ground beef
  • 1 cup whole milk
  • 2 whole eggs lightly beaten
  • 1/2 cup oil vegetable or canola
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons whole grain mustard
  • 1 cup breadcrumbs plain
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 3 tablespoons fresh parsley chopped
  • 1 teaspoon salt
  • 1 tablespoon black ground pepper
Meatball Sauce
  • 3 cups beef broth
  • 1/2 cup heavy cream
  • 3 tablespoons whole grain mustard
  • 1 tablespoon dried oregano or marjoram
  • 2 tablespoons cornstarch
  • 3/4 cup water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt (or to taste)
  • 1 1/2 teaspoons ground black pepper
Egg Noodles
  • 12 oz. Egg Noodles
  • 5 quarts water
Instructions
Making the Meatballs: Instructions

  1. In a large bowl, combine all ingredients except the oil; do not overwork the meat

  2. Measure meat into a tablespoon and form a ball; place on parchment-lined baking sheet; once all meatballs are formed, place them in the freezer for 10 minutes

  3. Meanwhile, fill a stockpot with water and bring to boil (for noodles); while the water for the noodles is heating, make the sauce

Meatball Sauce Instructions

  1. Combine water and cornstarch;  mix well and set aside

  2. In a large skillet on medium high heat, add all ingredients except the cornstarch mixture; bring to boil

  3. Once sauce has started to boil, stir in the cornstarch slurry; continue to stir until sauce thickens; reduce heat to low and cook the meatballs

Cooking the Meatballs: Instructions

  1. After the meatballs have chilled in the freezer for 10 minutes; heat a heavy bottom skillet with oil on medium heat

  2. Add 7-8 meatballs to the hot oil; allow meatballs to cook about 2 minutes, then roll them over and cook the other side another 2-3 minutes; the safe internal temperature of the meatballs should be 160ºF

  3. Cook the meatballs in batches; after each batch is done, place the cooked meatballs on a paper towel

  4. Add meatballs into skillet with sauce; cover, reduce heat and cook the noodles

Noodle Instructions

  1. Bring stockpot of water to boil; add egg noodles and stir; 

  2. Cook noodles for 10-12 minutes; drain and set aside

Plating Instructions

  1. Place drained noodles on plate or in large bowl; add meatballs; cover with sauce; garnish with chopped parsley

Recipe Notes
  • This recipe yields about 25 meatballs per pound of meat; since the meatballs are small, I usually allow 6-8 meatballs per plate (for men) and 4-6 meatballs for women and kids. 
  • I usually make this recipe using 3 lbs. of beef. If you only need a few meatballs, divide the recipe ingredients by 3.
  • If you make more meatballs than you need, just place the uncooked meatballs in a freezer bag and freeze them for up to 3 weeks.
  • If you have leftover cooked meatballs, they can be frozen as well for about 2 weeks.
  • This recipe makes a lot of sauce; I've found that I need more sauce to coat the noodles and meatballs. If you don't use all of the sauce, it can be frozen for up to two weeks in a freezer-proof container.
  • These meatballs are great for appetizers or snacks

If you like all things Scandinavian, you might like Rum Glazed Scandinavian Almond Cake!

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