Quick and Easy Archives - SmartyPantsKitchen

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Quick and Easy

Traditional Southern and contemporary, quick and easy meals ready in less than one hour. Quick and easy recipes include oven, skillet and slow-cooker recipes. Gluten-free and vegetarian options included.

Wedge Salad

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Wedge Salad

Classic Wedge Salad

Wedge Salad is a simple, yet delicious way to incorporate greens into any menu! Quarters of iceberg lettuce are the base of the salad, usually served with creamy bleu cheese dressing and garnished with tomato, red onion, bacon and bleu cheese crumbles.

History

This popular salad dates back to the 1920’s as an impressive table-side preparation in just about every fine steakhouse in America. The simplicity and unique presentation of the salad fascinated diners until the early 70’s, which coincided with the rising popularity of its table-side competitor, The Caesar Salad.

bleu cheese dressing

What is a Wedge Salad?

The classic wedge salad is a head of crisp iceberg lettuce, cut into quarters, served with creamy bleu cheese dressing, tomatoes, bacon and red onion. The secret to a fabulous wedge salad is crisp lettuce, flavorful tomatoes and homemade bleu cheese dressing.

How to Cut the Salad

  1. Rinse and dry iceberg lettuce; remove outer leaves, stem (or core) of lettuce head; place on cutting board (core side as the base)
  2. Cut head of lettuce into quarters, “wedges”;  rinse and dry
  3. Place wedges of lettuce on plate
  4. Top with bleu cheese dressing, chopped tomato, diced red onion and cooked bacon bits

How to Eat? : Finger Food or Fork?

The size of the lettuce wedge often determines whether it requires a fork and knife. Typically, the lettuce quarters are large and have enough dressing that warrant a knife and fork; however, if the wedge salad is small, it can be eaten without utensils.

Rule of thumb: When a wedge salad stands alone on a plate, it is most likely intended as a first or second course, so use utensils; if several wedges are on serving platter, consider it a finger food and use your hands. If uncertain, follow the lead of your host or hostess.

Looking for more salad ideas? You might like Classic Caesar Salad, Shrimp Salad or Taco Salad

bleu cheese dressing
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Bleu Cheese Dressing
Prep Time
10 mins
chill time
10 mins
Total Time
10 mins
 

This creamy bleu cheese dressing dresses up the ordinary salad or goes well with a nice steak!

Course: Appetizer, Salad Dressing, Sauce
Cuisine: American
Keyword: bleu cheese dressing, bleu cheese salad dressing, salad dressing
Servings: 4 cups
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 3/4 cup buttermilk
  • 1 tablespoon dried mustard
  • 5 oz bleu cheese Stilton, Maytag
  • 1/4 teaspoon garlic optional
  • 1/2 teaspoon sugar
  • 1 teaspoon Worchestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Instructions

  1. Place bleu cheese in bowl and crumble with fork

  2. Add all ingredients; combine well; chill in fridge

  3. Prior to serving, taste for salt and pepper

Recipe Notes

 

  • For a chunkier version, double the amount of bleu cheese
  • Serve as a salad dressing, dip, or steak sauce

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

 

Easy Pan Fried Ravioli Appetizer

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Easy Pan Fried Ravioli Appetizer

Easy Pan Fried Ravioli Appetizer

This easy and delicious Pan Fried Ravioli Appetizer is a lifesaver if unexpected guests stop by! Just pan sear your favorite ravioli in a little oil and serve these crispy, toasted rounds with your favorite marinara or pesto dipping sauce! No egg-coating or breading is required!

How To Make Toasted Ravioli

In this recipe, the ravioli aren’t deep fried, but merely pan-seared in a hot skillet with a little olive oil. The ingredients are simple: your favorite olive oil and ravioli! You can also use a flavored oil such as a garlic or herb-infused oil as well.

  • Pour about 2 tablespoons of oil in a pan and bring it to medium-high heat
  • Place an even layer of pasta in a hot skillet (if the ravioli are square, place the top-side in the oil first)
  • Cook for 2-3 minutes; using a spatula, flip ravioli and cook another 3 minutes
  • Remove toasted ravioli from oil and drain on paper towel
  • Plate, garnish and serve with a marinara or pesto dipping sauce

Can I Fry Frozen Ravioli?

You can use either fresh or frozen ravioli to make these quick appetizers. If you use frozen, make sure the ravioli is thawed and dried prior to placing it in the hot oil.

How To Defrost Frozen Ravioli Quickly

If you use frozen ravioli, here’s a quick defrosting method:

  1. Place frozen ravioli in a colander and run cold water of the pasta
  2. Once the pasta is tender, pat dry with a paper towel
  3. Place ravioli in hot oil

Easy Pan Fried Ravioli Appetizer on a Plate with Dipping Sauce

How Do I Keep Pan Seared Ravioli Warm?

If you want to serve warm ravioli as an appetizer, pre-heat the oven to 275ºF. Cook and drain the ravioli on a paper towel, then place the crispy pasta bites on a baking sheet; place in the oven until ready to serve.

What Do I Serve with Fried Ravioli?

Fried or pan-seared ravioli goes great with a dipping sauce. Use jarred or homemade pasta sauce, pesto sauce or an infused olive oil. Garnish with diced tomatoes, Parmesan cheese and fresh Italian parsley.

Entrees that complement this recipe include Pasta Carbonara with Ricotta Cheese

 

Spaghetti alla Carbonara

spaghetti alla carbonara

Eggplant Parmesan

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Pan Fried Ravioli
Prep Time
0 mins
Cook Time
6 mins
Total Time
6 mins
 

Crispy, toasted ravioli with dipping sauce is an easy and impressive appetizer you can make in minutes!

Course: Appetizer
Cuisine: Italian
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 lb ravioli fresh or frozen; round or flat
  • 2 tablespoons oil
  • salt to taste
Garnish
  • 1 cup arugula (for plating)
  • 1/2 cup Parmesan Cheese (shredded or grated; sprinkle over top)
  • 2 tablespoons fresh parsley (sprinkle over top)
Dipping Sauce
  • homemade or jarred marinara or pesto sauce
Instructions
Frozen Ravioli

  1. Remove frozen ravioli from packaging and place in a colander

  2. Run cool water over the frozen pasta until it is no longer frozen (about two minutes)

  3. Place ravioli in a single layer on paper towels; pat each ravioli until it is completely dry

Cook the Ravioli

  1. * If you want to serve the ravioli warm, preheat the oven to 275ºF and place a shallow baking sheet in the oven; once the cooked ravioli has been drained on a paper towel, place the crispy round on the hot baking sheet and return sheet to oven until ready to serve

  2. Heat 2 tablespoons of oil in a large skillet on medium-high heat

  3. Place ravioli in a single layer in skillet; cook for two minutes (if using flat ravioli, place the top-side down in the oil)

  4. Flip ravioli and cook an additional 2-3 minutes or until they begin to brown slightly

  5. Using a spatula, remove ravioli from hot oil and place on paper towel

  6. *If serving later, place cooked ravioli on hot baking sheet and place in the oven

  7. If serving immediately, plate arugula, place ravioli on arugula, garnish with diced tomatoes, Parmesan cheese and fresh parsley

  8. Serve with dipping sauce of choice

Recipe Notes

How To Make Toasted Ravioli

In this recipe, the ravioli aren't deep fried, but merely pan-seared in a hot skillet with a little olive oil. The ingredients are simple: your favorite olive oil and ravioli! You can also use a flavored oil such as a garlic or herb-infused oil as well.

  • Pour about 2 tablespoons of oil in a pan and bring it to medium-high heat
  • Place an even layer of pasta in a hot skillet (if the ravioli are square, place the top-side in the oil first)
  • Cook for 2-3 minutes; using a spatula, flip ravioli and cook another 3 minutes
  • Remove toasted ravioli from oil and drain on paper towel
  • Plate, garnish and serve with a marinara or pesto dipping sauce

Can I Fry Frozen Ravioli?

You can use either fresh or frozen ravioli to make these quick appetizers. If you use frozen, make sure the ravioli is thawed and dried prior to placing it in the hot oil.

How To Defrost Frozen Ravioli Quickly

If you use frozen ravioli, here's a quick defrosting method:

  1. Place frozen ravioli in a colander and run cold water of the pasta
  2. Once the pasta is tender, pat dry with a paper towel
  3. Place ravioli in hot oil

How Do I Keep Pan Seared Ravioli Warm?

If you want to serve warm ravioli as an appetizer, pre-heat the oven to 275ºF. Cook and drain the ravioli on a paper towel, then place the crispy pasta bites on a baking sheet; place in the oven until ready to serve.

What Do I Serve with Fried Ravioli?

Fried or pan-seared ravioli goes great with a dipping sauce. Use jarred or homemade pasta sauce, pesto sauce or an infused olive oil. Garnish with diced tomatoes, Parmesan cheese and fresh Italian parsley.

Entrees that complement this recipe include Pasta Carbonara with Ricotta Cheese, Spaghetti alla Carbonara or Eggplant Parmesan

Got Comments or Suggestions? I’m all ears…

Tex-Mex Sour Cream Sauce

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Tex-Mex Sour Cream Sauce

Tex-Mex Sour Cream Sauce 

No need to worry about spending all day making a restaurant-quality Tex-Mex Sour Cream sauce! This sauce takes only a few minutes and a few ingredients. Sour cream cheese sauce is perfect for Mexican dishes like sour cream chicken enchiladas, tamales, tacos, and fajitas. Some even like to put a swirl of this delicious sauce on black beans!

I love the sour cream sauce they serve on chicken enchiladas at my favorite Mexican restaurant, Mazatlan, in Denton, Texas. This place has been around forever and while it’s definitely not swanky, they do crank out some awesome Tex-Mex dishes and their sour cream sauce is to die for!

Tex-Mex Sour Cream Cheese Sauce

 

This Tex-Mex Sour Cream Sauce has a hint of jalapeno; use one tablespoon of jalapeno juice from jarred jalapenos or, add a few slices of jalapeno and a teaspoon of white vinegar.

What Can I Substitute for Chicken Broth?

You can use vegetable broth or water. If you use water, you may want to add more salt.

Tex-Mex Sour Cream Sauce

What Type of Cheese Works Best?

I like to use shredded Monterrey Jack because of the sharp flavor. You could use a Colby-Jack cheese or a sharp Mexican cheese as well. I always use Monterrey Jack because it’s white and tangy, and doesn’t alter the color of the sauce as a yellow cheddar might.

Can I Make Tex-Mex Sour Cream Sauce in Advance?

Yes, just store it in an airtight container in the fridge until you’re ready to serve. It may tend to form lumps in the fridge, but that’s easily remedied. Simply heat the sauce on the stove, medium heat, and whisk until the sauce is creamy and smooth. If it’s too thick, add a little more broth/water and continue whisking.

Is This a Thick or Thin Sour Cream Sauce?

This Sour Cream cheese sauce is relatively thin, however, if you want to thicken it, add more cornstarch and more cheese.

Looking for more like this? You might like The Best Guacamole or Authentic Mexican Rice!

 

Tex-Mex Sour Cream Sauce
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Tex-Mex Sour Cream Sauce
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Tangy sour cream sauce with a hint of jalapeno and Monterrey Jack cheese. Perfect for enchiladas or tamales!

Course: Sauce
Cuisine: Mexican
Keyword: Cheese and Sour Cream Sauce, Sour Cream and Cheese Sauce
Servings: 2 cups
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • ½ cup chicken broth
  • 1 cup sour cream
  • 12 oz. Monterrey Jack Cheese shredded
  • 3 tablespoons corn starch
  • 1 teaspoon vinegar or jalapeno juice
  • pinch of salt
  • 1 slice jalapeno optional
Instructions

  1. In a medium size pan and on medium heat, add chicken broth and sour cream

  2. Add cheese and jalapeno slice (optional) and jalapeno juice (or vinegar);combine until cheese is melted

  3. Bring to boil; add cornstarch; quickly whisk mixture and remove from heat

Recipe Notes
  • This sour cream sauce is somewhat thin;  if you want a thicker sauce, add more cornstarch
  • This sauce goes great over enchiladas or tamales because of the jalapeno juice. If you want a more universal flavor, substitute the jalapeno juice with either white vinegar or lemon juice. 
  • The universal version of this sauce goes well with fish, potatoes, asparagus, broccoli and brussels sprouts.

Craving More?

Mexican Shrimp Cocktail

mexican shrimp cocktail

Got Comments or Suggestions?

Southwestern Roasted Corn and Green Chile Dip

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Roasted Corn and Green Chile Dip

Roasted Corn and Green Chiles

Roasted Corn and Green Chile is a Southwestern favorite combination as a dip or side dish. The sweet, smoky flavor of the corn complements the zesty Hatch chiles and tangy cream cheese. As a side dish, this Roasted Corn and Green Chile recipe goes really well with ham, barbecue ribs, tacos or carnitas.

Do I Need a Grill to Roast Corn?

Neither an outdoor nor indoor grill is required to get delicious roasted corn kernels. In fact, often in the heat of the summer, it’s too hot to fire up the grill (especially in Texas!) Roasted corn is easy to make on the stove top or in the oven because it relies on dry heat–no added oils, butter or fats. Roast corn whole on the cob, or cut the kernels off the cob.

How To Pan Roast Corn

Pan roasted corn tastes as good as grilled and its super easy to make! Keep in mind, this isn’t fried roasted corn because there’s no fat, oil or butter added to the skillet–just dry corn!

  • Remove liquid from corn: place corn in paper towel and squeeze out any excess moisture
  • Heat a dry cast-iron skillet on medium-high heat; do not add any oil or butter
  • Turn on the vent over the stove and grab a long handled wooden spoon (at about the 6 minute mark, the corn kernels begin to pop! Be careful!)
  • Place dried corn into hot skillet; stir corn until the kernels begin to brown (about 6-8 minutes); remove from heat

Pan Roasted Corn on the Cob

How To Oven Roast Corn

  • Oven roasted corn is also a quick and easy method to achieve that sweet, smoky flavor.
  • Heat oven to 500ºF (or on the Broil setting)
  • Place corn cobs or kernels on a heavy baking sheet
  • Place under broiler; use tongs to rotate the whole corn cobs; stir corn kernels
  • Once corn cobs and/or kernels are browned, remove from oven

Roasted Corn and Green Chile Dip

Should I Use Canned, Fresh or Frozen Corn?

Any type of corn will work for this recipe. The important thing is to make sure any moisture has been drained and strained from the corn before roasting. Frozen corn needs to thaw first, so run cold water over the corn to speed up the thawing process. Once the corn has thawed, place it in a paper towel and squeeze out excess moisture (you may have to repeat this step, as it is critical to achieving fully roasted corn.)

Drain canned corn and remove excess moisture using a paper towel. Fresh corn typically doesn’t have as much moisture as frozen or canned, but you still might run it through the paper towel to ensure it’s really dry.

What Type of Green Chile Should I Use ?

Hatch chiles are recommended for this recipe; however you can use either canned or fresh roasted green chiles. If you can’t find canned or fresh Hatch Green Chiles, substitute with an Anaheim or Poblano pepper.

Should I Use Canned or Fresh Roasted Green Chiles?

While Hatch chiles, which are a specific type of chile from select areas of New Mexico are ideal, they aren’t in season year-round.

How Can I Tell if I’m Purchasing Authentic Hatch Chiles?

Authentic Hatch Chiles are certified by The Hatch Chile Association and the packaging reflects this certification.

certified hatch chile logo authentication

Canned “Hatch brand” chiles are not “Hatch-type” chiles; they’re merely “green chiles.”

If you cannot find certified Hatch chiles, the other “green chiles” work in this recipe as well. Chile labels denote if the peppers are mild or spicy so use whichever you prefer! If you elect to use fresh green chiles, here are instructions for roasting green chiles:

3 Ways To Roast Green Chiles:

  • Grill Method: Place green chiles over direct heat; allow outer flesh to turn black; rotate chiles to achieve an even roast
  • Stove Top Method: Place whole chiles in a searing hot, dry cast-iron skillet on medium-high heat; using tongs, turn peppers until all sides are black
  • Oven Method: Place whole chiles on a sturdy baking dish under the broiler; use tongs to rotate the peppers

Whichever method you use, once the charred peppers are done, place them in a paper or plastic bag and let them ‘wilt’; once they’ve wilted, remove the seeds and stem, and chop finely.

 

Should I Remove the Charred Part of the Roasted Pepper?

Roasted pepper skin turns black when placed on direct heat. This “charred” part of the pepper is what makes it delicious! Do not remove or discard the charred flesh.

Craving More? Try Easy Authentic Mexican Rice, Tex-Mex Sour Cream Sauce or Slow Cooker Chicken Carnitas!

 

Roasted Corn and Green Chile Dip
Print
Southwestern Roasted Corn and Green Chile Dip
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
 

Amazingly versatile, roasted corn and green chiles pairs well with ham, barbecue or Mexican cuisine-think fajitas or tamales!

Course: Appetizer, Dip, Side Dish
Cuisine: Southwestern
Servings: 2 cups
: 50 kcal
Author: SmartyPantsKitchen
Ingredients
  • 2 14 oz. organic, non-GMO canned corn drained and strained; see recipe notes
  • 4 oz. green chiles
  • 4 oz. cream cheese softened to room temp
  • 1/2 teaspoon ground cumin
  • 2 tablespoons Cotija or Parmesan cheese optional; as garnish
  • salt to taste
Instructions
Roast the Peppers

  1. Place whole Hatch chiles under broiler or in hot cast-iron skillet; cook til charred

  2. Remove charred chiles and place in paper or plastic bag for 10 minutes

  3. Once cool to touch, remove stem and seeds from chiles; dice remaining flesh and set aside

Roast the Corn

  1. Prep corn: Place corn in a paper towel and squeeze excess water from corn

    Corn draining in colander
  2. In a dry, heavy bottom skillet (preferably cast iron) turn heat to medium high

  3. Add corn in an even layer; allow to roast for about 3 minutes then stir and flatten corn in a single layer; allow to roast 5 minutes; repeat this process until corn begins to turn golden brown

    Pan Roasted Corn

  4. After corn is roasted, add cream cheese, green chiles and ground cumin

  5. Top with Parmesan or Cotija cheese

    Roasted Corn and Green Chile Dip

  6. Serve warm or room temperature as an appetizer or side dish

Recipe Notes

Do I Need a Grill to Roast Corn?

Neither an outdoor nor indoor grill is required to get delicious roasted corn kernels. In fact, often in the heat of the summer, it's too hot to fire up the grill (especially in Texas!) Roasted corn is easy to make on the stove top or in the oven because it relies on dry heat--no added oils, butter or fats. Roast corn whole on the cob, or cut the kernels off the cob.

How To Pan Roast Corn

Pan roasted corn tastes as good as grilled and its super easy to make! Keep in mind, this isn't fried roasted corn because there's no fat, oil or butter added to the skillet--just dry corn!

  • Remove liquid from corn: place corn in paper towel and squeeze out any excess moisture
  • Heat a dry cast-iron skillet on medium-high heat; do not add any oil or butter
  • Turn on the vent over the stove and grab a long handled wooden spoon (at about the 6 minute mark, the corn kernels begin to pop! Be careful!)
  • Place dried corn into hot skillet; stir corn until the kernels begin to brown (about 6-8 minutes); remove from heat

How To Oven Roast Corn

  • Oven roasted corn is also a quick and easy method to achieve that sweet, smoky flavor.
  • Heat oven to 500ºF (or on the Broil setting)
  • Place corn cobs or kernels on a heavy baking sheet
  • Place under broiler; use tongs to rotate the whole corn cobs; stir corn kernels
  • Once corn cobs and/or kernels are browned, remove from oven

Should I Use Canned, Fresh or Frozen Corn?

Any type of corn will work for this recipe. The important thing is to make sure any moisture has been drained and strained from the corn before roasting. Frozen corn needs to thaw first, so run cold water over the corn to speed up the thawing process. Once the corn has thawed, place it in a paper towel and squeeze out excess moisture (you may have to repeat this step, as it is critical to achieving fully roasted corn.)

Drain canned corn and remove excess moisture using a paper towel. Fresh corn typically doesn't have as much moisture as frozen or canned, but you still might run it through the paper towel to ensure it's really dry.

What Type of Green Chile Should I Use ?

Hatch chiles are recommended for this recipe; however you can use either canned or fresh roasted green chiles. If you can't find canned or fresh Hatch Green Chiles, substitute with an Anaheim or Poblano pepper.

Should I Use Canned or Fresh Roasted Green Chiles?

While Hatch chiles, which are a specific type of chile from select areas of New Mexico are ideal, they aren't in season year-round.

How Can I Tell if I'm Purchasing Authentic Hatch Chiles?

Authentic Hatch Chiles are certified by The Hatch Chile Association and the packaging reflects this certification.

certified hatch chile logo authentication

Canned "Hatch brand" chiles are not "Hatch-type" chiles; they're merely "green chiles."

If you cannot find certified Hatch chiles, the other "green chiles" work in this recipe as well. Chile labels denote if the peppers are mild or spicy so use whichever you prefer! If you elect to use fresh green chiles, here are instructions for roasting green chiles:

How To Roast Green Chiles

  • Grill Method: Place green chiles over direct heat; allow outer flesh to turn black; rotate chiles to achieve an even roast
  • Stove Top Method: Place whole chiles in a searing hot, dry cast-iron skillet on medium-high heat; using tongs, turn peppers until all sides are black
  • Oven Method: Place whole chiles on a sturdy baking dish under the broiler; use tongs to rotate the peppers

Whichever method you use, once the charred peppers are done, place them in a paper or plastic bag and let them 'wilt'; once they've wilted, remove the seeds and stem, and chop finely.

Should I Remove the Charred Part of the Roasted Pepper?

Roasted pepper skin turns black when placed on direct heat. This "charred" part of the pepper is what makes it delicious! Do not remove or discard the charred flesh.

Got Comments or Questions? Let’s Hear ‘Em!

 

 

 

The Best Guacamole

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The best guacamole recipe is simple, yet flavorful, with fresh avocado, cilantro, onion, lime and seasonings.  Guacamole dip isn’t difficult to make, but it does take a little practice. Read on to learn how to make authentic guacamole.Best Guacamole

Ingredients for Homemade Guacamole

The ingredients in this Mexican dip are few, but freshness and quality are vital to making a delicious bowl of guacamole dip. Here’s what you’ll need:

  • 3 ripe avocados
  • Juice from 2 limes
  • 1 small red onion
  •  bunch of cilantro
  • 1 jalapeno
  • 1 firm tomatoBest Guacamole

How To Select an Avocado

Most often, the avocados in the grocery store are small and either too ripe, or not ripe enough. The best avocados for guacamole are not yet fully ripe. They are medium green (not black or light green), have a relatively firm touch with just a hint of tenderness to them.

If you buy unripe avocados to make guacamole in a day or so, have no fear! There’s an easy way to ripen the avocado in only a few days.

How to Quickly Ripen an Avocado 

If the only avocados available are not yet ripe, you can ripen them in a day or so by placing them in a paper bag with an apple or kiwi. Apples and kiwi produce a natural plant hormone, ethylene gas, which propels the ripening process for avocados and bananas.Best Guacamole

How to Select a Tomato for Guacamole Dip

A few pieces of tomato are included in this recipe for added flavor, texture and color. Some recipes do not call for tomatoes while others add pico de gallo as a tomato substitute.

It’s really a personal preference, but if you elect to add a bit of tomato to your homemade guacamole, select a firm tomato. Remove the seeds before dicing and adding it to the guacamole. Sometimes the seeds make the dip too watery.

How to Prevent Guacamole from Turning Brown

Avocados, like bananas, turn brown once oxygen hits them. Here are steps to avoid those unappealing brown spots in your homemade guacamole:

  1. Place the avocado seed in the dip after the dip is made
  2. Add lime juice
  3. Place plastic cover wrap directly on the guacamole. Gently press the plastic wrap into the top of the dip, as well as around the edges of the bowl. The objective is to eliminate all oxygen from getting to the avocado.
  4. Place a second plastic cover over the entire bowl of dip
  5. If your guacamole does turn brown, it is still good to eat, as unappealing as it may seem. Simply scrape away the brown spots, stir and serve

Looking for Related Recipes?  Try Mexican Shrimp Cocktail or Taco Salad with Chipotle Dressing or Slow Cooker Chicken Carnitas

Happily shared at Meal Plan Mondays

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The Best Guacamole
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

The Best Guacamole dip is made with a few fresh ingredients: ripe avocado, fresh tomato, lime and cilantro

Course: Appetizer
Cuisine: Mexican
Keyword: Dip
Servings: 1 cups of dip
Author: SmartyPantsKitchen
Ingredients
  • 3 large ripe avocados
  • juice from 2 limes
  • 2 tablespoons red onion diced
  • 1/2 large jalapeno diced
  • 2 tablespoons tomato seeded, diced
  • 1 tablespoon cilantro chopped
  • salt & pepper to taste
Instructions

  1. Slice avocado lengthwise and remove seed; scoop out avocado flesh and place in a large bowl

  2. Using a wooden spoon or fork, rough chop the avocado into small chunks

  3. Add lime, diced and seeded tomato, onion, jalapeno and cilantro

  4. Taste for salt & pepper; adjust seasons accordingly

Recipe Notes

How To Select an Avocado

Most often, the avocados in the grocery store are small and either too ripe, or not ripe enough. The best avocados for guacamole are not yet fully ripe. They are medium green (not black or light green), have a relatively firm touch with just a hint of tenderness to them.

If you buy unripe avocados to make guacamole in a day or so, have no fear! There's an easy way to ripen the avocado in only a few days.

How to Quickly Ripen an Avocado 

If the only avocados available are not yet ripe, you can ripen them in a day or so by placing them in a paper bag with an apple or kiwi. Apples and kiwi produce a natural plant hormone, ethylene gas, which propels the ripening process for avocados and bananas.

How to Prevent Guacamole from Turning Brown

Avocados, like bananas, turn brown once oxygen hits them. Here are steps to avoid those unappealing brown spots in your homemade guacamole:

  1. Place the avocado seed in the dip after the dip is made
  2. Add lime juice
  3. Place plastic cover wrap directly on the guacamole. Gently press the plastic wrap into the top of the dip, as well as around the edges of the bowl. The objective is to eliminate all oxygen from getting to the avocado.
  4. Place a second plastic cover over the entire bowl of dip
  5. If your guacamole does turn brown, it is still good to eat, as unappealing as it may seem. Simply scrape away the brown spots, stir and serve

Variations for Guacamole Dip

If you're looking to jazz things up a bit, consider adding some of these ingredients to your guacamole recipe:

  • Garlic powder
  • Red Bell Pepper (chopped finely)
  • Green Bell Pepper (chopped finely)
  • Diced cooked shrimp
  • Cotija cheese

Mexican Shrimp Cocktail

Taco Salad with Chipotle Dressing

Got Comments or Questions?

Cold Shrimp Salad

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Warmer weather calls for quick and easy recipes and this Cold Shrimp Salad is light and delicious as a salad or sandwich. Tender, seasoned shrimp in a flavorful dressing with a hint of citrus and dill.

Ingredients for Cold Shrimp Salad

  • Shrimp and Crab Boil
  • Shrimp
  • Mayonnaise
  • Celery
  • Dried Dill
  • Red Onion
  • Lime Juice

How Do I Make Shrimp Salad?

  1. Cook the shrimp (with shells and tails on) for five minutes in a pot of water with Shrimp and Crab boil seasonings
  2. When the shrimp are cooled enough, remove shells and tails; devein; chop shrimp into small pieces; set aside
  3. Finely dice red onion and celery
  4. In a large bowl, combine mayonnaise, dill, diced onion and celery and chopped shrimp
  5. Cover and chill for 15-20 minutes
  6. Taste for salt/pepper seasonings and adjust accordingly

What Size of Shrimp Should I Use?

Shrimp is sold by the count per pound and is labeled at 16/20 or 20/24. In this case, the size of shrimp doesn’t matter because it’s finely chopped. If you want to serve the salad with whole shrimp, either 16/20 or 20/24 work well because both are usually about a two-bite shrimp.

How Do I Boil Shrimp?

In a large stockpot, add the package of shrimp/crab boil seasonings. Do not open the packet–put it in whole. Then, bring the water to a boil, reduce the heat to medium high and add the shrimp; once the shrimp turn pink, usually in about 5-8 minutes, drain them. Do not rinse the shrimp after draining.

How Can I Tell When the Shrimp Are Done?

A pound of shrimp usually takes about 5-8 minutes. The color of the shells and tails should be a light pinkish-orange hue.

How Do I Peel and Devein Shrimp?

The easiest way to peel shrimp is to remove the legs first, then roll the shell back and slide the tail off. To devein shrimp, simply use a sharp knife and score a cut along the back of the shrimp; remove and discard the brown or black part of the shrimp.

Can I Substitute Dried Dill with Fresh Dill?

This shrimp salad recipe calls for 1 1/2 tablespoons of dried dill; however, if you use fresh dill increase the amount X 3, so use 4.5 tablespoons of fresh dill. Recall, dried herbs are stronger than fresh and the ratio of dried to fresh is 1:3.

Craving More? Try Caesar Salad or Mexican Shrimp Cocktail

Happily shared at Meal Plan Monday 

 

Print
Cold Shrimp Salad
Prep Time
5 mins
Cook Time
8 mins
Resting Time
15 mins
Total Time
28 mins
 

Tender seasoned shrimp nestled in a citrus and dill dressing

Course: Appetizer, Entree
Cuisine: American
Keyword: Shrimp Salad
Servings: 4 about 4 cups of shrimp salad
Author: SmartyPantsKitchen
Ingredients
  • 1 package Shrimp and Crab Boil
  • 1 lb. fresh shrimp
  • 2 stalks celery finely chopped
  • 2 tablespoons red onion finely chopped
  • 1 ½ tablespoons dried dill see recipe notes if using fresh
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon lime juice (use more if you like it really tangy)
Instructions
How to Cook the Shrimp

  1. In a large stockpot, add one package of shrimp/crab boil seasoning and fill pot with water

  2. Bring to boil

  3. Once water is boiling, reduce heat to medium high, add shrimp with shell and tail on

  4. When shrimp are light pinkish-orange they are done; remove and drain

  5. Peel and devein shrimp; chop finely and set aside

Make the Dressing

  1. In a large bowl, combine mayonnaise, chopped celery, red onion, dill and lime juice; combine well

  2. Add the chopped shrimp; coat shrimp well; cover and chill for 15 minutes

  3. Taste for salt and pepper after the salad has chilled in the refrigerator; adjust seasonings accordingly

Recipe Notes

What Size of Shrimp Should I Use?

Shrimp is sold by the count per pound and is labeled at 16/20 or 20/24. In this case, the size of shrimp doesn't matter because it's finely chopped. If you want to serve the salad with whole shrimp, either 16/20 or 20/24 work well because both are usually about a two-bite shrimp.

How Do I Boil Shrimp?

In a large stockpot, add the package of shrimp/crab boil seasonings. Do not open the packet--put it in whole. Then, bring the water to a boil, reduce the heat to medium high and add the shrimp; once the shrimp turn pink, usually in about 5-8 minutes, drain them. Do not rinse the shrimp after draining.

How Can I Tell When the Shrimp Are Done?

A pound of shrimp usually takes about 5-8 minutes. The color of the shells and tails should be a light pinkish-orange hue.

How Do I Peel and Devein Shrimp?

The easiest way to peel shrimp is to remove the legs first, then roll the shell back and slide the tail off. To devein shrimp, simply use a sharp knife and score a cut along the back of the shrimp; remove and discard the brown or black part of the shrimp.

Can I Substitute Dried Dill with Fresh Dill?

This shrimp salad recipe calls for 1 1/2 tablespoons of dried dill; however, if you use fresh dill increase the amount X 3. Recall, dried herbs are stronger than fresh and the ratio of dried to fresh is 1:3.

 

Got Questions or Comments?

Happily Shared at Meal Plan Monday, Weekend Potluck and Full Plate Thursday

Miz Helen’s Country Cottage

 

Kale, Egg and Roasted Pepper Wrap

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A quick kale, egg and roasted pepper wrap for breakfast is an easy and healthy way to start the day! Breakfast is the most important meal of the day, but who has time to make it? This breakfast wrap can be made in under ten minutes, wrapped in foil, and you’re out the door….

temp-39

Ingredients for Breakfast Wrap

Ingredients for this recipe: kale, wrap, eggs, garlic, roasted red peppers, oil, lemon and cheese (optional).

This high-protein, low-carb egg and kale wrap is a quick way to satisfy morning hunger pains and avoid over-eating at lunch.

temp-38

How To Make the Wrap

  • Rinse kale; remove tough stalk and chop or tear into small pieces; pat dry with paper towel; set aside
  • Heat oil and crushed red peppers in skillet; add kale and red pepper slices;  toss using tongs; remove kale and set aside
  • Using the same skillet, add beaten eggs and scramble to desired consistency
  • Place eggs, peppers and kale on tortilla or wrap; garnish with lemon and cheese
  • Roll wrap and enjoy!

Can I Make the Breakfast Wrap in Advance?

This wrap can be made in advance if it is wrapped in foil and kept warm until time to serve. Due to the varied consistencies of the eggs, kale and tortilla, it doesn’t re-heat very well in the microwave. The best way to make this in advance is to wrap it in foil and reheat in a warm oven.

How to Make Perfect Scrambled Eggs

Perfect scrambled eggs take only a few minutes to make. Simply whisk the eggs together, heat a little butter, pour the eggs into a hot skillet and begin making a circle 8 with a spatula.

Looking for Other Quick Meals?

kale egg roasted pepper
Print
Kale, Egg and Roasted Pepper Wrap
Prep Time
2 mins
Cook Time
5 mins
Total Time
7 mins
 

Breakfast is the most important meal of the day and this quick, ultra-nutritious kale, egg, roasted pepper wrap will keep you energized all day!

Course: Breakfast
Cuisine: American
Servings: 2 eggs per wrap
Author: SmartyPantsKitchen
Ingredients
  • 2 large whole eggs
  • 1 large low-carb flatbread or tortilla
  • 1/2 bunch fresh kale rinsed, cored and chopped
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon lemon juice
  • 1/3 cup roasted red peppers chopped, from jar
  • salt and pepper to taste
  • shredded Parmesan cheese optional
Instructions

  1. Wash kale thoroughly, cut away center stem and discard; chop remainder of kale

  2. Heat saucepan on medium heat with oil and red pepper flakes

  3. Using tongs, toss kale in oil/pepper flake mixture until coated for about 2 minutes; finish with lemon juice and place on low carb flatbread

    kale egg roasted pepper

  4. Scramble eggs and add to flatbread; top with roasted peppers

    kale egg roasted papper

  5. Season lightly with salt and pepper; roll-up flatbread/tortilla and enjoy!

Recipe Notes
  • If you prefer, egg whites can be used in lieu of a whole egg; use 4 white to 1 wrap
  • If time permits, saute onions and mushrooms to enhance nutritional value, or substitute tomatoes for red peppers.
  • On the go? Wrap the wrap in a paper towel and then foil; remove the foil and pop the wrap (covered with paper towel) in the microwave at work!

Got Comments or Questions?

 

Fried Squash Fritters

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Tender rounds of yellow squash, lightly coated in seasoned cornmeal

Fried Squash Fritters

Fried Squash Fritters are an easy and delicious side, snack or appetizer! Rounds of tender yellow squash dredged in egg, then lightly coated in seasoned cornmeal.

Yellow squash is also known as Summer or Crookneck squash and is available year round, despite the name. It has a mild flavor which is slightly different from its cousin, Zucchini. This recipe works well with both varieties.

How To Select Yellow or Summer Squash for Fried Squash Fritters

Crookneck squash is generally available year-round; however the smaller ones are more tender and flavorful than the larger sizes. Look for a firm flesh with few blemishes; the smaller and darker yellow squash are usually the best choice.

 How Thick Do I Cut the Squash Rounds?

Slice fried squash fritters about 1/4 of an inch or less. Thin slices cook faster and there is less chance of burning the cornmeal coating.

Can I Substitute Zucchini Squash?

Zucchini is a good substitute, but keep in mind, it is more dense than yellow squash and requires cooking a little longer than yellow squash.

What Kind of Oil Do I Use for Frying Squash?

Use an oil suitable for high heat–canola, corn or vegetable oil work well for high heat recipes. Peanut oil and grapeseed oil also work well, but they are more expensive.

Olive oil does not work well for high heat cooking due to its low smoke point.

How Do I Serve Fried Squash Patties?

Serve these delicious squash patties as you would any side dish, or as an appetizer or snack. They taste even better when lightly salted or sugared, or served with a honey mustard dipping sauce.

Honey Mustard Dipping Sauce

Combine all ingredients:

  • 2 tablespoons ground mustard
  • 1 tablespoon honey or agave nectar
  • 1/3 cup plain yogurt
  • 1 teaspoon white vinegar
  • pinch of salt
Tender rounds of yellow squash, lightly coated in seasoned cornmeal
Print
Squash Fritters
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Tender yellow squash fried in seasoned cornmeal

Course: Side Dish
Cuisine: American
Servings: 2 cups of fritters
Author: SmartyPantsKitchen
Ingredients
  • 2 medium yellow squash sliced into rounds
  • 1/4 cup oil canola, corn or vegetable
  • 1 cup cornmeal
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 tablespoon salt divided
  • 1/2 tablespoon black pepper
  • 2 large eggs beaten
Instructions

  1. Slice squash into rounds

  2. Set up dredging station: 1 shallow plate with beaten egg and another shallow plate with dry ingredients (combine well)

  3. Heat heavy-bottom skillet on medium high; add oil; bring to about 320ºF

  4. Dredge squash rounds through egg mixture, then cornmeal mixture

  5. Working in batches, place 5-6 squash rounds into skillet with hot oil

  6. Cook squash 2 minutes; flip and cook another 2-4 minutes until golden brown

  7. Place cooked squash fritters on paper towel to drain; serve and enjoy

Craving More?

Eggplant Fritters

Salmon Croquettes

Got Comments or Questions?

Authentic Italian Bruschetta

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Authentic Italian Bruschetta is a light Italian dish that serves as a snack or appetizer. Its authentic ingredients are simple:  fresh tomatoes, olive oil, garlic salt and pepper.

It was originally considered a “poor man’s” food–served to farmers and field workers as a quick snack. However, the concept of Bruschetta has evolved into many variations, but the basic elements are still simple and fresh.

What Kind of Tomatoes Should I Use for Authentic Italian Bruschetta?

The Italians really have more points than Americans when it comes to tomatoes because they have ample access to delicious, sweet San Marzano  tomatoes. In the States, unless you grow your own tomatoes, you’ve probably never had a “real” tomato–at least not from the grocery store.

  • First favorite is a homegrown or “farmer’s market” tomato
  • Next, the best choice is an heirloom tomato. Unfortunately, they are very expensive.
  • The third option is a vine-ripened tomato which is similar to a homegrown tomato, but not as sweet.
  • Finally, the Roma tomatoes are a last option. They are much smaller than vine-ripened, so if you use Roma tomatoes, buy more than indicated in the recipe.

What Type of Olive Oil Should I Use?

Outside of the type of tomato, the next critical ingredient is the olive oil. High quality olive oil is the secret to delicious Bruschetta. Use a high quality olive oil, preferably an import that is certified by the Italian government. High quality olive oils actually have flavor, whereas the brands in the grocery stores are bland and lacking in flavor.

Unfortunately, national and store brands do not do this recipe justice. There are some high quality California olive oils that offer a little more flavor and depth. The California Olive Ranch offers a variety of olive oils that would do well in this recipe.

What Type of Bread Works Best for Bruschetta?

Any type of rustic loaf bread works great! Now, there are Italian, French and Sourdough loaves available in full or mini size. If you don’t have time to grill or toast the bread, you can buy pre-made, toasted crostini rounds. Most grocers carry them in the deli department.

Print
Authentic Bruschetta Recipe
Prep Time
10 mins
Resting Time
10 mins
Total Time
20 mins
 
Course: Appetizer
Cuisine: Italian
: 50 kcal
Author: SmartyPantsKitchen
Ingredients
  • 6 large vine ripe tomatoes or 8-10 Roma tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoons black pepper
  • 1/4 cup high quality olive oil some to drizzle on the tomatoes and the remainder for the bread
  • 1 clove garlic cut
  • 1 loaf Italian bread (see Recipe Notes)
  • 3-4 tablespoons fresh basil finely chopped
Instructions

  1. Slice tomatoes in half and remove seeds

  2. Dice tomatoes and place in medium size bowl; add salt and pepper

  3. Drizzle olive oil over tomatoes (don't use all of the oil for the tomatoes; reserve some for the bread)

  4. Combine well; cover and let sit

  5. Meanwhile, slice the bread and drizzle each slice with olive oil on one side only

  6. Preheat grill (or oven) to 375ºF

  7. If using a grill, place oiled side down on the grill and cook until you begin to see grill marks on the bread; turn the bread slices over and toast the other side for 1-2minutes; if using the oven, place the bread slices oiled side up; toast until the tops turn light golden brown; flip the bread and cook for another 1-2 minutes.

  8. Rub cut garlic onto the oiled side of each slice of bread

  9. Top with tomatoes; garnish with fresh basil and serve

Recipe Notes

Peeling and seeding tomatoes:

Leave the skin on; cut the tomato in half; cut the core out; using your finger or a spoon, remove and discard seeds

  • If you do not have fresh garlic, use a garlic-infused olive oil or add a little minced garlic to the tomatoes.
  • The recipe proportions are for a full-sized loaf of Italian bread; not a small round "crostini" type bread

Happily shared at Meal Plan Monday and Weekend Potluck

Miz Helen’s Country Cottage

 

 

Craving More Italian Recipes?

Margherita Nachos

Manicotti

Pasta Carbonara with Ricotta Cheese

Got Comments or Suggestions?

Pasta Carbonara with Ricotta Cheese

·

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

 

Craving More? 

Authentic Italian Bruschetta

Authentic Italian Bruschetta

Caesar Salad

Caesar Salad

Manicotti

Got Comments or Questions?

Caesar Salad Dressing

·

Caesar Salad Dressing

Caesar salad dressing is especially good when it’s made from scratch, the romaine is crisp and the Parmesan is plentiful!

Guess What? It Isn’t from Rome

Common sense would have us to believe this famous salad was named after the Roman leader Julius Caesar, but this is not the case. The Caesar Salad was developed on a whim by Italian-American restaurateur Caeser Cardini in July of 1924 in Tijuana, Mexico.

Interestingly, Cardini’s Caesar dressing recipe did not include anchovies, but did contain garlic, croutons, Parmesan cheese, olive oil, boiled eggs and Worcestershire sauce –which contains anchovies.

What Ingredients are in Caesar Salad Dressing?

Today, there are many variations of Cardini’s famous salad and its dressing. This recipe features the original ingredients with a bit of anchovy paste and no boiled eggs.

  • Good quality olive oil
  • Egg yolks
  • Vinegar
  • Mustard
  • Parmesan
  • Lemon
  • Garlic
  • Worcestershire sauce

Does Caesar Dressing Have Anchovies?

Cardini’s original dressing did not have anchovies, nor does this recipe.  In fact, both recipes use Worcestershire sauce as the vehicle to deliver a slightly salty, fish flavor. Rumor has it Cardini’s brother, Alex, is responsible for adding anchovies to the recipe.

Does the Salad Dressing Contain Mayonnaise?

Caesar salad dressing does not contain mayonnaise, but it does contain egg yolks. The egg yolks are what give it the “creamy” texture and act as a binding agent for the oil and vinegar.

Are Raw Egg Yolks Dangerous to Consume?

Some eggs contain salmonella, but it’s impossible to determine which do or do not just by looking at the egg. If raw eggs are a concern, either substitute with a pasteurized egg yolks or coddle the egg (place the egg in warm water for 1-2 minutes.) Or, you can pasteurize your eggs at home in the microwave. The inclusion of an acid, lemon juice in this case, will get rid of any possible contaminants.

Caesar Salad
Print
Caesar Salad Dressing
Prep Time
10 mins
Total Time
10 mins
 

Creamy Caesar dressing

Course: Salad Dressing
Cuisine: International
Keyword: Caesar dressing, Caesar Salad Dressing
Servings: 6 salads
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1/2 tablespoons garlic puree
  • 1 tablespoon Dijon mustard
  • 1 1/2 tablespoons red wine vinegar
  • 2/3 cup olive oil divided
  • 1 tablespoon anchovy paste
  • 2 egg yolks
  • 2 tablespoons Worchestershire sauce
  • 2 tablespoons lemon juice
  • 1/2 cup Parmesan grated
  • 2 large romaine lettuce washed, chopped and chilled
  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1-2 cups croutons
Instructions

  1. In a large glass bowl, combine and whisk all ingredients except Parmesan

  2. Allow dressing to chill for 10 minutes, covered in refrigerator

  3. Prior to serving, toss chilled romaine lettuce in dressing; add Parmesan and croutons; add additional ground black pepper if desired

  4. Serve immediately

Recipe Notes
  • Creamy Caesar dressing will last in the refrigerator up to a week

Craving More? 

Chicken Spaghetti

Fried Catfish

 

Got Comments or Questions?

Better Than Take Out Sweet and Sour Shrimp

·

 

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

Chinese Sticky Ribs

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

Broccoli Cheese Soup

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Broccoli Cheese Soup

Broccoli Cheese Soup

Broccoli Cheese Soup is a meal in itself and can be made on the cheap, in less than one hour with only a few ingredients: milk, a pinch of flour, butter, carrots, celery, broccoli and cheese!

Bowl of Broccoli Cheese Soup

Some broccoli soups taste like plastic–as if someone melted five pounds of Velveeta and then added broccoli. But not this recipe! I think you’ll find this all-natural, preservative-free recipe  absolutely delicious with has a nice rich flavor and a creamy, silky texture.

Can I Use Frozen Broccoli in Broccoli Cheese Soup?

Frozen or fresh works well in this recipe. If you use frozen, rinse it first before adding it to the broth.

What Type of Cheese Should I Use for Broccoli Cheese Soup?

A nice, aged sharp cheddar tastes really good in this cheese soup. Aged cheese melts better than those cheeses that aren’t aged, so consider this when shopping for ingredients.

Can I Use Packaged, Pre-Shredded Cheese?

Since cheese is the star in this recipe, you’ll want to invest in a nice block of aged sharp cheddar. Unfortunately, the packaged pre-shredded cheese doesn’t seem to melt or taste as good as a high quality, block cheese.

What Are Some Variations of This Recipe?

The creamy cheese in this soup serves as a base for many variations: try using asparagus, brussels sprouts, potatoes or…you guessed it….Just Cheese Soup!

Broccoli Cheese Soup
Print
Broccoli Cheese Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Nothing beats homemade Broccoli Cheese Soup with no additives, preservatives or fake cheese! This is the Real Deal!

Course: Entree, Side Dish
Cuisine: International
Keyword: Broccoli Soup,, Cheese Soup,
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 2 cups broccoli course chopped crowns or frozen
  • 3 medium carrots matchstick-cut
  • 1 stalk celery chopped
  • 1 medium onion chopped
  • 1/4 cup olive oil or butter
  • 1/4 cup flour
  • 1 bay leaf
  • 2 teaspoons paprika smokey
  • 2 1/2 cups cheese cheddar; not pre-shredded
  • 2 cups milk 2%
Instructions

  1. In a Dutch oven, or large pot, add oil/butter and bring to medium high heat 

  2. Shred cheese from cheese block and set aside (pre-shredded cheese is not recommended)

  3. Add onions and celery to pot and cook 5-8 minutes or until onions are translucent

  4. Stirring constantly, add flour to onion/celery mixture and combine; allow to cook for 3 minutes

  5. Gradually add milk to onion/celery mixture

  6. Use whisk to remove any flour lumps; once mixture is smooth add broth, carrots, paprika and bay leaf

  7. Bring mixture to boil; once mixture is at boiling point, reduce heat to medium

  8. Add broccoli and cheese; stir and combine well

  9. Allow combination to cook for 20 minutes, covered 

  10. Remove bay leaf; test for salt and pepper; add pepper if desired and serve

Craving More? Try Healthy Lentil Soup

Irish Soda Bread

Egg-free recipe ready in 20 minutes!

Irish Soda Bread Recipe

Texas Sheet Cake

Quick and easy classic Southern dessert. Always a crowd-pleaser!

Questions or Comments? 

No Mayo Coleslaw

·

Mayo-Free Coleslaw

Mayo-Free Coleslaw is a must-have for your next outdoor barbecue or cookout! Sweet and tangy, this recipe is a winner every time and it’s super easy to make!

Can I Make No Mayo Coleslaw in Advance?

This recipe can be made in advance; however, if you use packaged coleslaw with red cabbage, DO NOT pour the dressing over it until a few hours before serving. The vinegar and oil turn the red cabbage pink!

The best way to make this in advance is make the dressing in advance. On the day of serving, about an hour before you serve the coleslaw, heat the dressing to medium heat, pour it over the slaw, refrigerate for at least 30 minutes, then serve.

Print
No Mayo Coleslaw
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
 

No mayo coleslaw is the perfect side dish for your next outdoor event! Keep it fresh and cool by placing its serving bowl in a vessel of ice! Sweet and tangy, it pairs well with barbecue, ribs, burgers, you name it!

Course: Side Dish
Cuisine: American
Servings: 7 2 oz. servings
: 50 kcal
Author: SmartyPantsKitchen
Ingredients
Slaw Ingredients
  • 1 14 oz. bag of pre-made coleslaw (avoid ones with too much red cabbage; it turns pink!)
  • 1/2 medium green bell pepper diced
  • 1/2 cup green onions chopped (optional)
Dressing Ingredients
  • 1/2 cup apple cider vinegar
  • 1/2 cup sugar
  • 1 tablespoon oil
  • 1 tablespoon celery seed
  • 1 tablespoon mustard seed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Instructions
Slaw Instructions

  1. Dice half of a medium size green bell pepper and combine in a large bowl with shredded cole slaw

Dressing Instructions

  1. Combine all dressing ingredients in a medium saucepan and cook on medium heat until sugar is dissolved; pour mixture over slaw, cover and refrigerate

  2. When ready to serve; mix slaw well and drain; place in large serving bowl and garnish with green onions (optional)

Recipe Notes
  • No Mayo Coleslaw is a quick, easy and healthy alternative to traditional mayonnaise-based slaws
  • Because it has no eggs, it can sit outside at a barbecue or pool party without going rancid
  • It tastes best after the marinade has set in the slaw for awhile; drain additional marinade prior to serving

Craving More?

Foolproof Oven Baked Ribs

barbecue ribs

Fried Catfish

Fried Catfish on a platter

 

Foolproof Oven Baked Ribs

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foolproof oven baked ribs

Foolproof Oven Baked Ribs

Foolproof Oven Baked Ribs are perfect any time of the year, but particularly when it’s too hot outside to grill. Just pop the ribs into the baking bag and you’re done!

These low and slow oven baked ribs are fall-off-the-bone-tender.

What Kind of Baking Bag is Used?

Use a “turkey bag” to cook the ribs. Turkey bags are the best choice to use for oven baked foods because they’ve been coated with a special something to keep them from burning. Follow the bag instructions for cooking a turkey,  and add a tablespoon of flour to the empty bag before adding the ribs.

How Long Do I Cook Oven-Baked Ribs?

One rack of ribs takes about 3-4 hours because they are cooked at 250ºF. A higher temperature would decrease the cooking time, but then you run the risk of serving tough ribs. The secret is Low and Slow!

What Makes These Ribs So Tender?

These ribs turn out so tender because they are marinated in citric acid and are cooked on a low temperature for quite some time.

When Do I Add the Barbecue Sauce to the Ribs?

  • After the ribs are cooked thoroughly, remove them from the baking bag;
  • turn the broiler to high (about 500ºF) and pour the barbecue sauce on them.
  • Place the ribs under the broiler for a few minutes–until the sauce is bubbly and somewhat thick.

Remove the ribs from the broiler and allow them to sit for a few minutes before serving.

This method of cooking ribs, or any meat, is foolproof in retaining moisture and ensuring a tender protein entree.

barbecue ribs
Print
Foolproof Ribs
Prep Time
10 mins
Cook Time
4 hrs
Marinade and Cooking Time
5 hrs
Total Time
4 hrs 10 mins
 

The good thing about this indoor method of cooking ribs is you cook them low and slow, so the kitchen doesn't heat up and the meat remains nice and tender.

Course: Entree
Cuisine: American
Servings: 4 depending upon who you're feeding
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 rack baby back ribs
  • 1/2 cup orange juice
  • 1/3 cup liquid smoke
  • 2 tablespoons chili powder
  • 2 tablespoons salt
  • 2 tablespoons pepper
  • 2 cups barbecue sauce
Instructions

  1. Preheat oven to 250ºF

  2. Add 1 tablespoon flour to oven bag; shake bag until flour has coated interior

  3. Add ribs to oven bag

  4. Add orange juice and remaining ingredients; massage ingredients to coat ribs

  5. Refrigerate for an hour

  6. Remove from refrigerator; cut slits into the top of the baking bag

  7. Place bag on baking dish; tuck the sides of the bag into the pan so they're not overhanging the baking dish

  8. Bake for 4 hours at 250ºF


  9. Remove ribs from oven; carefully cut away oven bag and slide ribs onto baking dish

  10. Turn oven to broil

  11. Pour barbecue sauce on ribs; coat both sides

  12. Place ribs under broiler to desired crispness

  13. Remove from heat; allow to rest 10 minutes

  14. Slice ribs individually, or in sections (3 ribs per person) with knife.

Recipe Notes
  • If you don't have four hours to let ribs cook slowly, no big deal! Just turn the oven to 350ºF and cook them for about 50 minutes, or until they've reached an internal temperature of 140ºF

Need a Side Dish ?

Baked Beans

baked beans

Mayo Free Coleslaw

Parmesan Peppered Peas

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Parmesan Peppered Peas

Parmesan Peppered Peas

Parmesan Peppered Pea recipe is a spin-off of The Barefoot Contessa’s version, only I add a lot of ground black pepper. Even if you claim to dislike green peas, I think you’ll enjoy this recipe. Try it!

What Type of Peas Should I Use?

Frozen sweet peas work best in this recipe. Simply rinse and drain them before placing them in the boiling water.

Can I Use Canned Peas for Parmesan Peppered Peas?

Experiments with canned sweet peas did not yield a very tasty, nor appealing version of this recipe. Frozen sweet peas work best because they retain their shape and flavor.

Print
Parmesan Peppered Peas
Cook Time
7 mins
Total Time
7 mins
 

Sweet green peas tossed lightly with butter, ground pepper and Parmesan cheese! 

Course: Side Dish
Cuisine: International
Keyword: Green Peas, Sweet Peas
Servings: 4 2/3 cup servings
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 2 cups water
  • 12 oz. bag of frozen green peas
  • 1 tablespoon butter
  • 1/2 - 1 tablespoons ground black pepper
  • 1/2 cup grated Parmesan cheese
Instructions

  1. In a saucepan, bring water to boil

  2. Once water is boiling, reduce heat to medium high and add green peas

  3. Cook peas for 7 minutes; drain and return peas back to saucepan

  4. Add butter and coat peas well

  5. Add pepper and Parmesan; combine well

  6. Plate and garnish with a pinch of Parmesan

Recipe Notes
  • No salt is added to this recipe because the Parmesan is salty enough! Feel free to add more salt if you prefer

What Can I Serve with Parmesan Peppered Peas?

Fettuccine Alfredo

Classic Fettuccine Alfredo

If you want, you can add Parmesan Peppered Peas directly to Fettuccine Alfredo! The flavors work very well together!

Meatloaf

Southern Recipes
Mom’s Classic Meatloaf

Maple Sriracha Braised Country Style Ribs

Braised Short Ribs

 

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

 

Grilled Peaches with White Raspberry Balsamic Glaze

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Grilled Peaches with White Raspberry Balsamic Glaze

Grilled Peaches with White Raspberry Balsamic Glaze is an incredibly easy and delicious side to serve at your next outdoor gathering! The White Raspberry Balsamic Vinegar Glaze sets these peaches apart from the ordinary, and your guests will love them.

grilled peaches

grilled peaches

How Do I Make Grilled Peaches with Balsamic Glaze?

First, get the grill ready by lightly oiling the grate. Then, make the glaze and set aside. Grill the peaches on indirect heat four about 5-8 minutes. Remove the warm grilled peaches and place them in a bowl or zip bag; pour the glaze over the peaches and allow to sit for 15 minutes. When ready to serve, pour the peaches and glaze into a serving dish and garnish with chopped pecans.

Can I Make Grilled Peaches in Advance?

Yes-simply grill the peaches and store them in an air tight container. When you’re ready to serve them, pour the warm glaze over them and let them sit for about 15 minutes; garnish with chopped pecans.

grilled peaches
Print
Balsamic Grilled Peaches
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Sweet peaches grilled and tossed in a delicious balsamic vinaigrette.

Course: Appetizer, Salad, Side Dish, Snack
Cuisine: International
Author: SmartyPantsKitchen
Ingredients
  • 4 peaches
  • 4 tablespoons raspberry balsamic vinaigrette
  • 1 tablspoon sugar
  • 1/2 teaspoon crushed mint dried
  • 1/2 cup chopped pecans
  • pinch of salt
Instructions

  1. Cut peaches in half; core out seed

  2. Place peaches cut-side down on grill and in indirect heat for 15 minutes

  3. Turn peach halves over and cook peach skin until it softens

  4. Combine raspberry vinaigrette, sugar, mint and salt in a bowl; combine well

  5. Remove warm peaches from grill and place in a large bowl; pour vinaigrette mixture over warm peaches; toss peaches until all are coated

  6. Plate peaches and sprinkle crushed pecans over them

Recipe Notes
  • The heat of the grill really brings out the natural peach flavor!
  • This dish holds up well at picnics and goes great with grilled meats, or as a dessert
  • You might want to bring out a big tub of vanilla ice cream, too!

If You Like Peaches, You Might Try

Southern Peach Cobbler

Peach cobbler in a bowl

Watermelon Salad with Raspberry Balsamic Vinegar

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Watermelon Salad with Raspberry Balsamic Vinegar 

This refreshing and flavorful Watermelon Salad with Raspberry Balsamic Vinegar goes beyond the traditional “watermelon-feta” recipe. It offers a host of flavors and texture from the toasted pepitas and spicy arugula, but the real show-stopper is the white raspberry balsamic dressing. Serve with Pistachio Chicken Salad or Brie en Croute with Pear Compote!

 

Watermelon Salad

Watermelon salad is always a hit at summer gatherings, and this recipe really takes it to the next level. The recipe here is for about two cups of diced watermelon; for a whole watermelon, double the recipe.

Can I Make Watermelon Salad with Raspberry Balsamic Vinegar in Advance?

This recipe can absolutely be made in advance! Simply make the dressing and refrigerate. On the day of serving, cut the watermelon, pour the dressing over it, and let it chill in the fridge for about 15 minutes. Then, add the toasted pepitas, crumbled goat cheese and arugula and you’re good to go!

Watermelon Salad
Print
Watermelon Salad

Crisp, sweet watermelon combined with tangy goat cheese and toasted pumpkin seeds, infused with in white raspberry balsamic vinegar and garnished with spicy arugula.

Course: Dessert, Salad
Cuisine: International
Keyword: watermelon, watermelon balsamic salad, watermelon cheese salad, watermelon salad
Servings: 2 cups
Author: SmartyPantsKitchen
Ingredients
  • 2 cups watermelon bite size pieces
  • 1 tablespoon white raspberry balsamic vinegar
  • 1 teaspoon red wine vinegar
  • 1/4 cup toasted pumpkin seeds
  • 1/3 cup goat cheese
  • 1 teaspoon salt
  • 1/4 cup arugula , finely chopped
Instructions
Balsamic Dressing

  1. Combine white raspberry balsamic vinegar and red wine vinegar

Salad Assembly

  1. Cut watermelon into bite-size pieces

  2. Pour balsamic dressing over watermelon; combine well

  3. Lightly salt watermelon; add goat cheese crumbles and toasted pumpkin seeds

  4. Cover with plastic wrap and refrigerate for 10-15 minutes

  5. Garnish with fresh chopped arugula; serve immediately

Recipe Notes
  • Watermelon goes well with goat, feta or bleu cheese; since all three are soft cheeses, you might want to add the cheese right before you serve the dish, as they do soften quite a bit in the dressing

What Can I Substitute for Goat Cheese?

Any mild cheese works great in this Watermelon Salad; you might try feta cheese or a tangy bleu cheese!

I’m Allergic to Nuts. Can I Eat Pepitas?

Pepitas, or pumpkin seeds, are generally safe for those with nut allergies, however, in some instances the pepitas may have been co-mingled with nuts. For the most part, pumpkin and sunflower seeds are safe to consume if there is an allergy to nuts.

Do I Need to Toast the Pepitas?

If you don’t buy pre-toasted (or roasted) pepitas, you can toast them yourself! Simply heat a cast-iron skillet on medium-high heat. (Do NOT add any oil; the oil from the seeds releases when the seeds get hot enough.) Allow the seeds to lightly brown, tossing and stirring them occasionally. When you can smell them, they’re done. Remove from heat immediately and lightly salt if desired. Allow to cool, then add to Watermelon Salad.

Looking for other Summertime Side Dishes? Try:

Peach Cobbler

Peach Cobbler

Original Texas Sheet Cake

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Original Texas Sheet Cake

Original Texas Sheet Cake

I found this Original Texas Sheet Cake recipe scribbled on the back of a Kilgore Bank deposit slip, in a Piggly Wiggly grocery sack of recipes I inherited from my Grandmother! From the looks of the newspaper clippings and other recipes in the bag, this version of the Texas Sheet Cake dates back to around 1968.

Original Texas Sheet Cake

The origin of the Texas Sheet Cake is somewhat a mystery. Food historians and librarians discovered publications as early as 1936, where it appeared Galveston Daily News and in again in 1967, in the Huntsville Heritage Cookbook (out of Alabama, not Texas.) By the 1950’s, this popular cake was widely known in the South as Texas Sheath or Sheet Cake.

My research indicates that there was a discrepancy over whether it was called “sheet” or “sheath” cake. I recall my Grandmother calling it “Sheath Cake,” but now it’s got a variety of names: Texas Chocolate Sheet Cake, Texas Brownie Cake, Brownie Sheet Cake, and plain old Sheet Cake.Original Texas Sheet Cake

These earliest recipes used buttermilk as an ingredient; however, today, there are versions that use sour cream in lieu of buttermilk. This version of the Original Texas Sheet Cake uses buttermilk.

This thin, single layer cake is practically effortless to make, and is ready in about 30 minutes! The simplicity of the ingredients and instructions is probably what helped this recipe to prevail throughout the years. Keep in mind, this is a thin cake and yields about 16-20 slices, so, if you’re serving a large group, you might want to double the recipe and make two!

How Do I Make the Original Texas Sheet Cake?

There are three steps in preparing this cake and the icing.

1. Prepare the chocolate sauce for the batter (which requires one cup of boiling water and melted butter)

2. Next, assemble wet and dry batter ingredients in separate bowls, then combining them in a big bowl

3. Finally, make the chocolate pecan icing

I’ve found it easiest to make the dry and wet ingredients first while the chocolate for the batter is heating. Once the chocolate batter is done, combine it with the flour/sugar/egg mixture and pour it onto an ungreased jelly roll sheet.

Next, make the icing while the cake is baking.

Print
Original Texas Sheet Cake
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Original Texas Chocolate Sheet Cake is a quick and easy, thin chocolate cake with a creamy chocolate pecan frosting.

Course: Dessert
Cuisine: American
Keyword: Texas Chocolate Sheet Cake, Texas Sheet Cake
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
Cake Ingredients
  • 2 cups flour
  • 2 cups sugar
  • 1/3 cup cocoa
  • 2 sticks butter melted
  • 1/2 cup buttermilk
  • 2 whole eggs lightly beaten
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
Frosting Ingredients
  • 2 sticks butter melted
  • 1/3 cup cocoa
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
  • 1 cup chopped pecans
Instructions
Cake Instructions

  1. Preheat oven to 350ºF

  2. Bring one cup of water to boil

  3. In a large bowl, combine flour and sugar; set aside

  4. In a saucepan, melt butter; add coca and one cup of boiling water; combine well; pour chocolate mixture into flour/sugar mixture; combine well

  5. In a separate bowl, combine lightly beaten eggs, baking soda, buttermilk and vanilla; add this to the flour/sugar/chocolate mixture; combine well

  6. Pour batter into ungreased baking pan; bake @350 for 20 minutes, or until center is done

Frosting Instructions

  1. While the cake is baking, melt butter sauce pan; once melted, add cocoa, milk, vanilla, pecans and powdered sugar; combine well; set aside on the lowest temperature

  2. Remove cake from oven and drizzle warm frosting over cake; garnish with additional raw pecans

  3. Allow to cool a bit before serving

Recipe Notes
  • This cake turns out best when baked in an 18 x 13 jelly roll pan. If you don't have a jelly roll pan, use a 9 x 13 baking dish.
  • Texas Sheet Cake is a thin cake, not thick like an angel food cake. If you're serving a large number of people, you may want to double the recipe and bake two pans of this delicious dessert!
  • Out of milk? Use 1/2 evaporated milk and 1/2 water as a substitute for the milk.

 

What Is a Jelly Roll Pan?

A jelly roll pan (also known as a half-pan) is a rectangular baking pan usually 18 x 12 and has one inch side.  If you don’t have a jelly roll pan, use a baking sheet with sides or a 9 x 13 baking (Pyrex) dish.

I’m Allergic to Nuts

The Original Texas Sheet Cake has pecans in the icing, however, if you’re serving to a large group where some might have allergies to nuts, simply eliminate them from the recipe, or serve chopped pecans on the side.

Can I Make the Original Texas Sheet Cake in Advance?

This chocolate cake does beautifully when made ahead! Consider making the cake and storing it in the fridge (covered) and making the icing the day you plan to serve or, make the batter and icing in advance, store in fridge, and reheat icing prior to serving.

Looking for more Southern Desserts? Try Peach Cobbler!

Peach cobbler in a bowl

Edamame Salad

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edamame salad

Edamame Salad

Edamame Salad is the perfect summer side dish because it doesn’t contain any mayonnaise! A great side dish for outdoor gatherings or picnics and it tastes great with just about anything you throw on the grill!

Edamame Salad

Edamame is a soybean which is most often found on the appetizer section of the menu at Asian restaurants. Typically, these flavorful beans are served lightly steamed and seasoned with kosher salt and/or toasted sesame seeds.

This edamame salad recipe incorporates a bit of spice, texture and sweet from red bell peppers, soy, garlic, red pepper flakes and more!

Can I Make Edamame Salad in Advance?

This salad can easily be made in advance; in fact, it tastes better after the flavors have mingled a while in the fridge! You can make the entire edamame salad and refrigerate it or, cook the soybeans, store them in an air-tight container, then add the sauce before you plan to serve!

Is Edamame Salad Vegan or Gluten-Free?

Edamame is vegan and gluten-free, however some of the sauces (particularly soy sauce) contains gluten. To make a gluten-free version of this salad, substitute Tamari sauce for soy sauce.

Print
Edamame Salad
Prep Time
10 mins
Refrigerate
15 mins
Total Time
10 mins
 

Light, flavorful and delicious edamame salad with red peppers, onion, and garlic in a sweet hoisin sauce.

Course: Salad, Side Dish, Snack
Cuisine: Asian, International
Keyword: asian salad, edamame
Servings: 4 servings
Author: SmartyPantsKitchen
Ingredients
  • 4 cups edamame (shelled) cooked, drained and cooled
  • 1/2 red bell pepper chopped
  • 3 tablespoons red onion chopped
  • 2 tablespoons hoisin sauce
  • 1 teaspoon soy sauce
  • 1/2 teaspoon minced garlic
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup sesame sticks course chopped
  • kosher salt to taste
  • fried rice noodles for garnish optional
Instructions

  1. Bring 4 cups water to boil; add 1/2 teaspoon baking soda to water; add edamame

  2. Reduce heat and cook edamame for 3-5 minutes; drain and rinse with cold water; set aside

  3. In a medium bowl, add hoisin, soy, garlic, vinegar, honey and red pepper flakes; combine well 

  4. In a large bowl, add edamame, chopped onions and red bell pepper; pour sauce over edamame and combine well

  5. Cover and refrigerate for at least 15 minutes

  6. Prior to serving, add chopped sesame sticks to edamame and combine; add salt if necessary

Recipe Notes
  • Edamame salad is a great vegetarian picnic dish!

Craving More Salads that can Stand Up to the Summer Heat?

Mediterranean Orzo Salad

Classic Egg Salad

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Egg Salad

Classic Egg Salad is not a fancy recipe, nor is it new, but it’s always nice to have some in the fridge to snack on or make a quick sandwich.

This recipe is my Grandmother’s and I always loved her egg salad! She’d make a big batch and when anyone got hungry, they could just help themselves to this yummy treat!

This classic egg salad is creamy and tangy, and ready in less than 30 minutes!  In fact, you probably already have the ingredients in your fridge!  If you prefer a creamier version of egg salad, feel free to add more mayonnaise.

The trickiest part of egg salad is boiling the eggs so they don’t have a nasty green ring around them. There are a couple of ways to cook the perfect boiled egg.


One of the most important things in making perfect boiled eggs is to use the freshest eggs possible. The second critical step is to remove the eggs from the hot water and immediately place them in a cold ice bath. The cold water stops the eggs from cooking and prevents the nasty green ring.

Variations of Egg Salad

There are many variations of egg salad. Some recipes called for chopped celery, some use Miracle Whip instead of mayonnaise, and so on. This egg salad recipe uses celery salt and dill pickle relish, however, if you don’t have either, simply use celery, salt and a chopped dill pickle or chopped green olives.

Another variation of egg salad is the mustard. Some recipes call for yellow mustard, others may recommend whole grain or Dijon mustard…it’s really up to you! If you like a little heat in your egg salad, add a little smoky paprika or cayenne!

How Long Will Egg Salad Last in the Fridge?

Properly stored egg salad will last up to 5 days in the fridge, however, I personally don’t keep foods past 3 days.

What Can I Serve with Egg Salad?

Egg salad on an avocado is a nice change of pace! You might also consider serving it with celery sticks and carrots. Or, serve it over a fresh tomato. Most of us who grew up eating egg salad sandwiches are familiar with just putting it between two pieces of white bread:) Healthier options are out there, now…whole grain, carb-free and gluten-free breads or tortillas.

Craving More Like This? Try Southern Pimento Cheese

Print
Classic Egg Salad
Prep Time
5 mins
Cook Time
14 mins
Resting time for eggs in cold water
10 mins
Total Time
29 mins
 

Classic Egg Salad made in the traditional Southern manner...light, fluffy with a hint of tang!

Course: Salad, Sandwich
Cuisine: Southern
Keyword: Authentic Southern Egg Salad Recipe, Southern Egg Salad Recipe
Servings: 2 cups of egg salad (about)
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 dozen hard boiled eggs (see notes on how to cook eggs)
  • 1/2 cup mayonnaise
  • 1/4 teaspoon white vinegar
  • 1 teaspoon celery salt
  • 1 teaspoon yellow mustard
  • 1 tablespoon dill relish (drained) or one dill pickle, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons minced green onion
Instructions

  1. While eggs are cooking, combine all ingredients in a large bowl

  2. Add chopped eggs to mixture; combine well

  3. Refrigerate if not serving immediately

Recipe Notes

There are a few ways to achieve the Perfect Hard Boiled Egg! 

Hot Start Methods

Method 1: Simmering

  1. Bring water to boil
  2. Add eggs to water
  3. Turn down heat to simmering (where a few bubbles form on the bottom and rise gently, but barely get to the surface)  NOTE: this works great on a gas stove, but when using an electric stove, gently lift the pan above the burner, turn it to simmer temperature, wait a few seconds then return pan to stove.
  4. Simmer eggs 12-15 minutes

Method 2: Steaming

Same as Method 1 only once the eggs are submerged in the boiling water, place a lid on the pan, remove from heat, and allow to stand for 17-20 minutes.

Cold Start Method

  1. Place eggs in a pan with enough cold water to cover them by about one inch.
  2. Bring water to boil
  3. Once boiling, reduce heat to simmer for 10 minutes

Regardless of the method used, the most important thing to do to produce the perfect boiled egg is to submerge them in icy cold water. This stops the cooking process and prevents the ugly greenish-gray ring around the yolk. The green ring is caused by the reaction of hydrogen sulfide (from the egg white) with the iron from the yolk. A green ring will occur more often in older eggs. Perfectly boiled eggs are easier to peel under running water. Just put a colander in your sink and peel, making sure the shells do not get into the disposal.

Looking for other salad ideas? You might like : 

Pistachio Poppy Seed Chicken Salad

Pistachio Poppy seed Chicken Salad

Wedge Salad with Bleu Cheese Dressing

bleu cheese dressing

Italian Chicken Marinade

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Italian Chicken Marinade

Italian Chicken Marinade

This easy Italian Chicken Marinade is the secret to creating a juicy, flavorful, fork-tender chicken breast. The citrus from the lemon tenderizes the meat and the herbs enhance and develop the flavor.

We’ve all had “rubber chicken” at some hotel conference…you know, it’s tough, hard to cut, tastes bland and requires a lot of chewing. No amount of cream sauce can make rubber chicken palatable.

There are a few reasons chicken breasts often turn out rubbery or tough, one being known as a phenomenon called woody breast.

Poultry researchers, industry leaders and the USDA have been researching woody breast for about ten years. Their findings are complex and involve various issues. According to The Poultry Site, researchers are learning that a combination of muscle fiber degeneration and oxygen deprivation contribute to tough chicken breasts.

Since there’s nothing we can do about the woody breast issue, here are a few tips on what you can do to produce a tender, juicy and flavorful chicken breast.

How To Cook Tender Chicken Breasts

Marinate or Brine Chicken

Chicken breasts are naturally lean, but are often dry because they’re not as fatty as the thighs or wings. Marinating or brining the chicken breast allows the salts, oils and citrus to permeate the sinewy, tough tissues of the breast.

Pound the Chicken

Physically pounding a chicken breast tenderizes and flattens the meat, which means a shorter cooking time and less toughness. It is important to pound the breasts to the same thickness so when the breasts are cooked, they cook evenly and at the same time.

Cook the Chicken for the Right Amount of Time

Chicken inherently contains the bacteria salmonella, which can only be killed by heat. This is exactly why we cook chicken to an internal temperature of at least 165ºF. The only way to cook a chicken breast thoroughly is to use a relatively low heat and monitor the internal temperature. Once it reaches 160ºF, remove it and cover it in foil, allow it to rest until the temperature rises to 165ºF.

Allow the Chicken to Rest

Once chicken breasts have reached 160ºF, it is safe to remove them from the heat and allow them to rest until the temperature rises to 165ºF. The juices in the chicken breast will re-align during the resting period, resulting in a more tender breast.

Italian Chicken Marinade
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Italian Chicken Marinade
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

Citrus marinade with Italian seasonings and garlic creates a tender, flavorful and juicy chicken breast

Course: Marinade
Cuisine: Italian
Keyword: Boneless Chicken, Italian Chicken Marinade, Italian dressing
Servings: 1 cup of marinade
: 50 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1/2 cup garlic olive oil
  • 1/2 cup fresh lemon juice
  • 4 tablespoons Italian seasonings, dried use 2 tablespoons if using fresh herbs
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp red pepper flakes (optional)
Instructions

  1. Combine all ingredients

  2. Place skinless chicken breasts in large plastic bag

  3. Pour marinade over chicken; massage marinade to coat all pieces of chicken

  4. Refrigerate for up to 1 hour

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Fruit Dip

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Fruit Dip

This amazingly simple two-ingredient Fruit Dip surprises the palate with hints of sweet and tang. Once you try this, you’ll want to hang onto the recipe because it is simply an all-time-favorite!

 

fruit dip

Even non-fruit lovers will devour fruit when dipped in this creamy concoction of bliss…

fruit dip
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Fruit Dip
Prep Time
5 mins
Total Time
5 mins
 

This sweet and tangy fruit dip is an all occasion dip you'll want to serve at any gathering! It's so easy to make but quite impressive! Your guests will ask you for the recipe and they'll be amazed when you tell them it's only 2 ingredients!!!

Course: Appetizer
Cuisine: American
Servings: 1 cup +
Author: SmartyPantsKitchen
Ingredients
  • 1 cup marshmallow creme
  • 1 1/2 cup sour cream
Instructions

  1. Combine both ingredients in a bowl

  2. Mix with hand mixer until smooth

Recipe Notes

This fruit dip is truly amazing! If you prefer sweeter, add more marshmallow creme. If you prefer it tangier, add more sour cream!

Adjust the flavors to your palate; if you prefer a sweeter version then add more marshmallow creme. On the other hand, if you prefer more of a tangy flavor, add more sour cream.

Add a few fresh springs of mint to the fruit dip if you like!

fruit dip

This fruit dip recipe also goes well with fresh baked croissants, brioche bread or as a topping for lemon poppy-seed cake. During the summer, I keep a batch of this on hand to entice the non-fruit lovers in my family to eat fruit–and guess what? It works!

Fruit dip can be made in advance; simply combine, cover and refrigerate! Allow to sit at room temperature for 5 minutes prior to serving!

 

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