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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.

Fried Catfish

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Fried Catfish and Tartar Sauce

Fried Catfish and Homemade Tartar Sauce

I’ve been making fried catfish ever since I learned to cook, and I’m not really sure when that was exactly…let’s just say I’ve used this recipe a million times and it always turns out perfect!

Fried Catfish and Tartar Sauce

The trickiest thing about frying catfish is the oil. It has to be hot enough, but not to the smoking point. Also, the type of oil used is important. Back when, everyone used Crisco® shortening to fry fish, chicken, and chicken fried steak. Now we know that shortening has those horribly dangerous trans fats, so we opt for a different oil, preferably olive, grapeseed or peanut.

For frying, olive oil is not an option because it has a lower smoke point and will go up in flames quickly. You want to use a vegetable, grapeseed or peanut oil–these have higher smoke points and will allow you to get the oil hot enough, but not too hot.

Fried Catfish on a Platter

Cook the filets in batches because there’s not a home skillet big enough to cook more than two or three at a time. The first batch always turns out lighter than the others because the oil is new. If the darker filets bother you, start over with new oil for each batch.

Isn’t Fried Food Bad For You?

Yes. But it’s all in moderation. If you consume fried foods on a daily basis, go ahead and write out your will; however, if it’s a “once in a while” occasion, go ahead and live life to the fullest!

Does Catfish Contain Mercury?

Almost all seafood contains mercury, however, catfish is relatively low on the mercury scale. Moderation is a key word for this recipe.

Why Do I Need to Soak the Catfish in Buttermilk?

Soaking fish in buttermilk is a method for minimizing the “fishy” smell. Catfish are bottom-feeders, meaning they swim on the bottom of the lake or reservoir floor. It is believed that soaking the filet in buttermilk reduces the “muddy” flavor…there’s a bit of controversy about this, but I do it anyway because I always have done it this way.

Can I Make Fried Catfish in Advance?

Yes, but it won’t be as good.  Wrap the fried filets in foil and refrigerate them. When you’re ready to serve them, place the  filets in the oven about 400ºF. I wouldn’t try it if I were you…just sayin’

Can I Substitute Anything for Mayonnaise in the Tartar Sauce?

No. Tartar sauce is a mayonnaise based sauce and that’s not a good question. You might try using some clarified butter with lemon in lieu of tartar sauce.

Fried Catfish Filets
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Restaurant Style Fried Catfish
Prep Time
10 mins
Cook Time
10 mins
Soak in Buttermilk
15 mins
Total Time
20 mins
 

Catfish fried in a tasty cornmeal batter, served with homemade tartar sauce.

Course: Entree
Cuisine: American
Keyword: Fried Catfish
Servings: 4 filets
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
Catfish Coating Ingredients
  • 4 filets catfish a little over a pound, total
  • 1 - 1/2 cups oil vegetable, canola or peanut
  • 2 cups cornmeal yellow
  • 1 cup buttermilk
  • 1 tablespoon cayenne pepper (red pepper, ground)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
Tartar Sauce Ingredients
  • 1 cup mayonnaise
  • 1 tablespoon sweet relish squeezed in a paper towel
  • 1 tablespoon dill relish squeezed in a paper towel
  • 1/2 teaspoon vinegar or lemon
  • pinch of salt
Instructions
Catfish Filet Preparation

  1. Pat filets with paper towel

  2. In a large baking dish, pour 1/2 cup buttermilk

  3. Place filets in buttermilk; coat each side then, lightly season filets with salt and pepper

  4. Refrigerate filets for about 15 minutes

  5. Meanwhile, make tartar sauce

  6. After the tartar sauce is made, coat and cook the fish


Tartar Sauce Preparation

  1. In a small bowl, combine mayonnaise, dill and sweet relish, salt and vinegar; refrigerate until ready to serve

Coating Preparation

  1. In a large bowl, add cornmeal, salt, pepper and cayenne; stir with fork till blended

  2. Using a cast-iron, or heavy bottom skillet, pour oil into skillet and heat to medium; 

  3. While oil is heating, take a filet directly from the buttermilk and place it in the cornmeal; pat the cornmeal on the filet; coat it all over, twice; repeat with remaining filets

  4. Check your skillet; the oil needs to be around 250ºF; you can sprinkle a few pieces of cornmeal in the oil to see if it sizzles; if it does sizzle, the oil is ready

  5. Cooking in batches of two filets, place them in the hot oil; DO NOT MOVE THE FILETS until they've cooked for 2 1/2 minutes on one side

  6. After 2 1/2 minutes, using tongs, turn the filets over and cook for an additional 3 minutes

  7. Remove filets from oil and place on a paper towel

  8. Repeat until all filets are cooked and drained

  9. Plate filets and serve with lemon and tartar sauce

Recipe Notes
  • The trickiest thing about frying catfish is the oil. First, you need a heavy-duty skillet; I recommend a cast-iron.
  • If your oil starts to smoke, turn the heat down and remove the skillet from the burner for a few minutes. After the heat has been reduced, put the skillet back on the burner. Keep an eye on the oil.
  • Pour enough oil into the skillet so that it's about an inch full; the actual amount will depend upon the size of your skillet.
  • Do not move the catfish filets for the first 2 1/2 minutes; if you do, the coating will fall apart. Just stand there and watch...and wait
  • When flipping the filets, you can use tongs or a fork; I do not recommend using a spatula because it's too hard to get the filet on the spatula and flip it when the other filet is in the skillet--it's too crowded in that pan already!
  • Your second batch of filets will be darker than the first; that's because they're being cooked in oil that's already been used. If this really bugs you, throw out the first batch of oil and start over.

You might want to serve your Fried Catfish with some homemade Killer Baked Beans!

Mozzarella Stuffed Meatballs

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Mozzarella stuffed meatballs

Mozzarella Stuffed Meatballs are an excellent way to get your Italian fix with super low carbs!

When you’re craving Italian, but trying to push-back from the carbs, this is an excellent go-to recipe that’s quick, easy and satisfies that Italian monster in you.

Start with seasoned lean ground beef, roll it into balls, stuff a cube of mozzarella in the middle, continue to roll and bake. It’s that simple! You can make these as big or small as you like; bite-size, or a little bigger for entree size.

Mozzarella Stuffed Meatballs

I used 2 pounds of lean ground beef, and made the mozzarella stuffed meatballs about 1/3 cup each; this made 14 meatballs.

meatballs on pan

What Type of Beef Do I Use for Mozzarella Stuffed Meatballs?

I recommend a lean ground beef (90/10 or 80/20) because the higher the fat content, the more shrinkage.

Can I Substitute Ground Turkey for Ground Beef?

Yes! Keep in mind that ground turkey is super lean, so you won’t  have much shrinkage and, you might have to reduce the cooking time because ground turkey cooks quicker than ground beef.

What Sauce Do I Use for the Stuffed Meatballs?

You can use a high quality jarred sauce (you might have to adjust the seasonings to your preference) or make my delicious San Marzano Sauce. I usually make the sauce in large batches then freeze it, so I always have it on hand:)

Do I Use Fresh or Packaged Mozzarella Cheese?

You can use either fresh or packaged mozzarella cheese. Fresh is usually packaged in water, so you’ll want to let the cheese soak on a paper towel for a minute to absorb some of the moisture. I don’t recommend using shredded mozzarella cheese–too tricky to stuff into the meatball.

Do I Use Fresh or Dried Herbs?

In this recipe, I used dried; however, you can use fresh if you prefer. Dried herbs are stronger than fresh. If you use fresh herbs for the sauce you’ll want to increase the amount and add them at the end when preparing the sauce. As for the meatballs, you can use fresh herbs as well, just increase the amount.

Won’t The Meatballs Split Open Under the Heat?

Maybe. Some of mine did! Since the mozzarella stuffed meatballs are placed under the broiler, they cook really fast and yes, some of them may split. The only way I know to prevent this is by using less cheese and making sure it’s dead center in the meatball.

Mozzarella stuffed meatballs
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Mozzarella Stuffed Meatballs
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Savory Italian seasoned meatballs with a center of mozzarella cheese.

Course: Entree
Cuisine: Italian
Keyword: Italian Stuffed Meatballs, Mozzarella Stuffed Meatballs
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 2 lbs. lean ground beef
  • 1/2 cup onion chopped
  • 2 whole eggs lightly beaten
  • 1 cup breadcrumbs plain or Italian seasoned
  • 2 teaspoons garlic minced
  • 3 tablespoons Italian Spice Blend see recipe notes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 oz. mozzarella cheese cubed
Instructions

  1. Line baking dish with foil and spray with cooking oil 

  2. Cut mozzarella cheese into bite sized pieces 

  3. In a small bowl, lightly beat eggs

  4. Preheat oven to broil

  5. In a large bowl, add beef, eggs, bread crumbs, and all seasonings; combine well

  6. Use a scoop or spoon to measure the beef for the size of meatball you want

  7. Roll the ground beef into balls; poke a dent in the middle of the meatball and tuck in a piece of cheese

  8. Continue to roll meatball until cheese is centered, or not visible

  9. Place finished meatball onto foil

  10. Once meatballs are on baking sheet, spray them lightly with cooking spray

  11. Place meatballs under broiler; allow to cook for about 20-25 minutes (this time will vary depending upon the size you make the meatballs)

  12. Once meatballs are cooked thoroughly, remove, plate and top with sauce

Recipe Notes
  • In this recipe, I used pre-mixed dried Italian seasonings. If you choose to use individual seasonings, (oregano, basil, parsley, marjoram, etc.), then I'd start with one teaspoon each (for 2 lbs. of beef) ; use 1/2 teaspoon of each for 1 lb. beef

Hollandaise Sauce

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Hollandaise Sauce on Spoon

Hollandaise Sauce is one of the Five Mother Sauces and the only one that does not require a roux.

The traditional, or stove top method, requires a significant amount of time, but this quick and easy recipe allows you to have a delicious sauce in a matter of minutes! All you need is butter, eggs, vinegar, water and a food processor!


Sauce Paranoia

We’ve all experienced it…the extreme fear of preparing any sauce from scratch. Symptoms range from sweaty palms to a rapid heart rate and usually result in an inordinate amount of time spent searching the Internet for “easy, fail-proof” alternatives, or a nap. In the majority of cases, sauce paranoia patients “give in” and buy a packaged dry mix. The dry mix resolves the paranoia and provides a nice sauce.  Problem solved? Well, sort of. You see, the ingredients in packaged goods are not so good for us and they’re just not necessary.

What’s In Dry Sauce Mixes?

After reading the labels of some of the more popular dry sauce brands, I realized they all contained a combination of dried ingredients that present themselves on the label as long science words. I can only presume these scientific words to be additives, preservatives, colorants, flavorants, or stabilizers.

Keep in mind, some of these ingredients are not harmful, they’re just not necessary in our bodies. Here’s a sample ingredient list from a popular brand:

“Corn starch, maltodextrin, salt, monosodium glutamate, canola oil, modified milk ingredients, citric acid,yeast extract, guar gum, spices, color, concentrated lemon oil, modified corn starch, disodium guanylate, disodium inosinate, tocopherols and sulphites.”

I recognized “monosodium glutamate” right away…that’s MSG, which I am highly allergic. If I consume MSG, my eyes immediately begin to swell. As I continued to read, I was okay with corn starch, canola oil, yeast extract, but when I got to the scientific words, I began to shy away from the packaged mix. Disodium what? Turns out, disodium guanylate is a food additive often used in conjunction with MSG. Don’t need that, and I’ve learned by now, I don’t need any added sulphites or sulphates. 

While the definition of these ingredients may indicate they’re “natural”, I don’t buy it. I can’t believe that a lifetime of consuming so-called “natural” additives wouldn’t encourage or result in chronic inflammation, bloating, headaches, or something more serious. For this reason, I try to cook with ingredients I can make at home.

Eggs Cooking in Saucepan

No matter which method you use to prepare Hollandaise Sauce, you’re going to need clarified butter.

What Is Clarified Butter?

Clarified butter is simply melted butter that has been cooked long enough for the water to evaporate and the milk solids to separate. What’s left is pure butterfat, i.e., clarified butter.

Straining Clarified Butter

Traditional methods required the butter to cook on the stove and at a low temperature for up to 45 minutes (allowing enough time for the solids to rise to the top), and then the solids were removed.

A quicker and easier method to separate butter fat solids is to use the microwave. Simply microwave the butter on a low temperature. In this case, the fat solids go to the bottom of the bowl, which results in an easier (and quicker) end product.

How To Make Hollandaise Sauce 

Once you’ve clarified the butter, simply add the eggs, water and vinegar to a saucepan on low heat and stir continuously for about five minutes. Pour the egg mixture into a food processor and while the processor is on, gradually add the clarified butter. Taste for salt, pepper, lemon and cayenne. It only takes about 6 minutes to whip up a batch of this decadent sauce!

Can I Substitute the Clarified Butter with Ghee?

Yes. Ghee is a clarified butter that has been cooked longer–the fat solids are cooked to the point of caramelization, then removed.

Can I Make Clarified Butter in Advance?

Yes. Place the golden liquid in a secure storage container (I recommend a Mason Jar®) and make sure the lid is on tight. Clarified butter will keep for up to six weeks.

Can I Make Hollandaise Sauce in Advance?

You can, but I wouldn’t recommend it for a couple of reasons: 1) you’re dealing with eggs here and they are highly susceptible to bacterial growth and 2) refrigeration will cause the sauce to break apart very easily, which is a challenge to repair.

Asparagus with Hollandaise

This quick and easy Hollandaise Sauce works every time!

Hollandaise Sauce on Spoon
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Hollandaise Sauce
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Creamy, buttery Hollandaise sauce goes will with roasted vegetables, eggs or artichokes!

Course: Sauce
Cuisine: French
Keyword: Hollandaise Sauce
Servings: 1 cup
: 200 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 lb butter melted
  • 3 egg yolks extra large or jumbo
  • 5 tablespoons water
  • 2 teaspoons white vinegar
  • lemon juice, salt, pepper, cayenne to taste
Instructions

  1. Soften butter on "reheat" mode in microwave; set aside (NOTE: fat solids will sink to the bottom of the bowl)

  2. In a small bowl, whisk together egg yolks, water and vinegar

  3. Pour egg mixture into a saucepan on medium low heat

  4. Stirring constantly, heat egg mixture until it becomes a bit thicker and begins to bubble around the edges (about 5 minutes)

    NOTE: if the eggs begin to cook, remove the saucepan from the heat and continue to stir

  5. Transfer egg mixture to food processor

  6. While food processor is pulsing continuously, gradually drizzle in the melted butter (NOTE: do not add fat solids to the eggs)

  7. Once sauce has combined thoroughly, taste for lemon, salt, pepper and cayenne

  8. Add lemon juice, salt, pepper and/or cayenne pepper to taste

  9. Serve immediately

Recipe Notes
  • The traditional method for making Hollandaise sauce calls for clarified butter. Clarified butter is simply butter that has been cooked long enough for the fat solids to separate. Prior to microwaves, cooks would strain the fat solids off the top of the melted butter (a 45 minute process!)  Today, heating butter in the microwave results in the fat solids sinking to the bottom of the bowl in about 3 minutes!

You might want to try a little preservative-free Hollandaise sauce on some Garlic Roasted Broccoli!

Santa Fe Tamale Pie

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Pie plate of Santa Fe Tamale Pie

Santa Fe Tamale Pie

Santa Fe Tamale Pie is a deliciously easy recipe to share on a chilly evening! Seasoned ground beef nested in bed of corn meal with all sorts of flavors and textures!

Santa Fe Tamale Pie

This Santa Fe Tamale recipe hails from the “Family Weekly” newspaper, March 10, 1974…yep! It was in Lucille’s recipe bag! I came across it and decided to add a little spin to it…it turned out delicious!

Santa Fe Tamale Pie

Basically, you make chili then make a cornbread mush, aka the “tamale” part of the recipe. Next, place a layer of tamale in a pan, then chili, then the rest of the tamale mixture. It turns out so pretty and tasty, you’ll want to make this recipe again!

What Type of Ground Beef Should I Use in the Santa Fe Tamale Recipe?

You can use ground beef or, if you prefer a leaner version, use ground turkey. I usually use a ground beef that is 80/20–meaning it has 20% fat. No matter what grade of beef you use, you’ll want to drain off any residue.

Can I Make this Dish Ahead?

Yes, simply cook the beef (chili) and store in the refrigerator. When ready to prepare, make the tamale/cornmeal portion, layer the baking dish as instructed, and bake.

Is Santa Fe Tamale Pie Gluten-Free?

Yes. Cornmeal does not contain gluten, so it is safe for those with gluten sensitivities or allergies.

Do I Need a Pie Dish to Make this Recipe?

No. Santa Fe Tamale Recipe can also be made in a 9 x 13 baking dish. I used two pie plates for this recipe because my 9 x 13 was in the dishwasher!!!

What Is Sazon Goya and Where Do I Find It?

Sazon Goya® is a brand that makes seasonings specific to Mexican dishes. The seasonings used in this recipe are usually found in the International or Mexican section of your local grocer.

Pie plate of Santa Fe Tamale Pie
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Santa Fe Tamale Pie
Prep Time
10 mins
Cook Time
45 mins
Allow to Rest
5 mins
Total Time
55 mins
 

Seasoned ground beef nestled in a fluffy, cornmeal, "tamale" mixture.

Course: Entree
Cuisine: Southwestern
Keyword: Southwestern Tamale Pie, Tamale Pie
: 200 kcal
Author: SmartyPantsKitchen
Ingredients
  • 2 lbs. ground beef
  • 1 cup chopped onion
  • 8 oz. diced green chiles (two small cans)
  • 1 cup tomato paste
  • 1 15 oz. can sweet yellow corn drained
  • 12 oz. Chili Sauce in the ketchup section
  • 2 tablespoons ground cumin
  • 2 tablespoons chile powder
  • 1 packet Sazon Goya Coriander & Annatto seasoning see recipe notes
  • 2 cups cornmeal
  • 8 cups water
  • 4 oz. shredded cheddar (optional)
Instructions

  1. In a large stock pot, heat oil to medium heat and add onions; cook for 5 minutes

  2. Add beef to onions and cook till thoroughly brown

  3. Drain reside from beef and return beef and onions to stockpot

  4. Add cumin, chili powder, green chiles, corn, tomato paste and chili sauce; combine well and allow to cook for 15 minutes or until all flavors are married; taste for salt and pepper seasonings and adjust accordingly

  5. Meanwhile, bring 6 cups water to boil in large pot

  6. In a medium bowl, add two cups COLD water; pour two cups of cornmeal into cold water and combine well

  7. Once cold water and cornmeal are combined, gradually pour mixture into HOT water

  8. Add 1 teaspoon salt and Sazon Goya seasoning to cornmeal; combine until thick and bubbly

  9. Spoon half of the cornmeal mixture into an ungreased pan; spoon chili mixture over cornmeal

  10. Top chili with another layer of cornmeal;

    NOTE: if you want to add cheese to this recipe, sprinkle shredded cheddar over the beef mixture, then place the top cornmeal layer over the cheese

  11. Bake at 350º F for 25-30 minutes. 

  12. Allow to rest for five minutes before serving

Recipe Notes
  • The secret ingredient in this dish is the Sazon Goya Coriander and Annatto! It is usually found in the International or Mexican aisle in the grocer.

Cowboy Skillet Supper

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Cowboy Skillet Supper

Cowboy Skillet Supper is an easy, weeknight meal you can throw together in less than 30 minutes!

Cowboy Supper in Bowl

Cowboy Skillet Supper is a sweet and smoky combination of beef sausage, onions, and pinto beans cooked together and served over rice or noodles.

When you’re too tired to create a culinary masterpiece, this Cowboy Skillet Supper is your saving grace! It’s super easy and quick to make, has really nice flavor and texture, and hushes those growling stomachs!

Skillet Supper

Start by sauteing onions in a little oil, then add bite-sized all-beef sausage, a can of pinto beans, some seasonings and you’re done!

Do I Have to Use Beef Sausage in the Cowboy Skillet Supper?

No. You can use any kind of sausage you prefer. If you want to reduce fat content, I suggest using turkey sausage.

What Kinds of Beans Can I Use?

I’ve tried making this recipe several ways, and I find that pinto beans taste best; however, you might want to try black beans or even Ranch Style® Beans.

Ranch Style beans are prepared canned beans that are in a tomato/paprika sauce. If you use these canned beans, no need to rinse them, just pour in the sauce, too!

If you use canned pinto or black beans, rinse and drain them first to remove any additives or preservatives.

How Can I Make This Dish Vegetarian or Vegan?

A great way to convert this recipe to vegan/vegetarian is to use canned jackfruit instead of meat. Simply rinse the jackfruit, then add it to the onions. Jackfruit absorbs flavors like mushrooms, so after you’ve added the jackfruit to the skillet, pour in your favorite barbecue sauce and let it cook for about 15 minutes (on low heat) so the jackfruit has ample time to absorb the flavors.

Click here to learn more about jackfruit!

Cowboy Supper in Bowl
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Cowboy Skillet Supper
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Sauteed onions, nestled in a smoky barbecue sauce with sausage and pinto beans. Perfect for a busy school or work week!

Course: Entree
Cuisine: American
Keyword: Skillet Supper
Servings: 4 good sized servings
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 lb all-beef smoked sausage link
  • 1/2 medium yellow onion sliced
  • 1 can pinto beans rinsed and drained
  • 2 tablespoons smoky paprika
  • 1 1/2 cups sweet and smoky barbecue sauce
  • 2 cups cooked rice or noodles
  • 2 tablespoons oil
Instructions

  1. Add oil to cast-iron skillet and bring to medium low heat

  2. Add onions to hot oil and cook until tender

  3. Rinse and drain pinto beans; slice sausage into bite sized pieces

  4. Add sliced sausage and beans to onions

  5. Add barbecue sauce to skillet and stir well; add paprika; 

  6. Allow to cook for 20 minutes, or until sausage and beans are heated thoroughly

  7. Serve over prepared rice or noodles

Recipe Notes
  • Vegetarian Version: use jackfruit instead of meat
    • Add jackfruit to onions, then add barbecue sauce and let cook for about 10 minutes; then add beans and continue to cook till beans are warm

You might want to serve this Cowboy Skillet Supper with a warm batch of homemade cornbread!

Quick Apple Crisp

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Apple Crisp

Quick Apple Crisp

Quick Apple Crisp is easy to make and absolutely perfect for Fall when apples are in season! This recipe requires only a few ingredients and makes your house smell fabulous!

Apple Crisp in Spoon

What Type of Apple Should I Use for this Quick Apple Crisp recipe?

I used Fuji apples, however, you could probably use any other red apple such as Gala or Pink Lady. I wouldn’t recommend a Red Delicious apple simply because they are grainier than other red apples and fall apart when baked. Granny Smith apples would work, too, but they tend to keep their form better than red apples.

Because this is a “crisp”, I wanted an apple that would dissolve a bit, but still contribute a sweet flavor, so I chose Fuji.

Can I Use Honey Graham or Cinnamon Graham Crackers?

I suppose you could, but I don’t know how well the Cinnamon flavored Graham Crackers would do in this dish, simply because it already has cinnamon as one of the ingredients.

Apple Crisp
Print
Quick Apple Crisp
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Baked apples topped with a crispy layer of graham crackers, brown sugar, cinnamon and nutmeg!

Course: Dessert
Cuisine: American
Keyword: Apple Crisp, Apple Dessert
Servings: 4 medium servings
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 4 cups apples cored, peeled and sliced thinly
  • 1 cup brown sugar packed
  • 1 cup graham crackers crushed
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 3/4 cup butter softened
  • 1 tablespoon lemon juice
Instructions

  1. Preheat oven to 350º F

  2. Combine brown sugar, graham crackers, cinnamon, nutmeg and softened butter

  3. Peel, core and slice apples; place apples in a bowl and squeeze lemon juice over them

  4. Rub a little butter into a square baking dish

  5. Place sliced apples in greased baking dish

  6. Pour brown sugar mixture over sliced apples

  7. Bake uncovered for 25 minutes

Recipe Notes
  • This recipe makes enough for about four small-medium servings; I recommend you double or triple the recipe for large groups.
  • You can use canned apple slices if you prefer
  • This dessert tastes good with ice cream on top -- or whipped cream!

Dill Tuna Salad

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Dill Tuna Salad

Dill Tuna Salad

Y’all are gonna think I’m crazy writing a post about Dill Tuna Salad. I mean, heck, who can’t make a tuna sandwich, right? Well, I’ve never really liked boiled eggs in my tuna so I came up with a different spin on the traditional tuna salad.

This Dill Tuna Recipe features wild, pole-caught tuna, with crispy celery, lemon, fresh dill and a hint of mayonnaise. The wild tuna is so good, you could get by without adding any mayonnaise and it would still be delicious! The flavor is light and refreshing and is perfect as a stuffing for a juicy ripe tomato or an avocado, or even in between two pieces of whole grain bread:)

I was craving a sandwich due (to my low-carb diet) so rather than have a processed meat sandwich, I just made me an awesome Dill Tuna Salad sandwich!

Dill Tuna Salad on Bread

When I was little, my Mom would make me a tuna fish sandwich for lunch with Fritos® and pink lemonade, almost every day. I remember we’d have that for lunch before we went to Big Town Mall in East Dallas to shop.

She’d boil eggs and put in red onion, celery and mayonnaise. I’d pick out the boiled eggs. She used Starkist® or Chicken of the Sea® tuna because that’s all we had to choose from back then.

Today, tuna is a whole new game and there are many choices. This Dill Tuna Salad recipe is based on high quality tuna, pole-caught, wild tuna packed in water. I like to use the Wild Planet® brand because there’s a lot of tuna in a 5 oz. can and not much water at all! It’s a little more expensive than the brands my Mom bought, but since I don’t eat canned tuna very often, it’s okay to splurge a little on the price.

There are other reputable companies selling canned tuna at your local grocery store. You can see the brands and how they’re ranked here.

Once you’ve drained the tuna and flaked it with a fork, you just add the ingredients and dig in! It’s as simple as that!

What Is Pole-Caught Tuna?

Pole, or line caught tuna is a method of fishing where the fish are caught one at a time versus using the netting method, where schools of fish are caught all at once.

Tuna Sandwich in Half

Why is Pole or Line-Caught Tuna a Better Choice?

Pole or line caught methods of fishing are far more sustainable than netting, or purse seining. Because the fish are caught one at a time, the risk of being tangled in a net is less for other sea creatures. Netting, or purse seining, catches whatever the net encompasses, and often times, this includes sea turtles, sharks, and/or dolphins.

Does Pole-Caught Tuna Taste Different Than Tuna Caught by Other Methods?

Interestingly, it depends on the brand. Almost all tuna producers cook the tuna at least once in the can; however, some cook it twice, add salt, oil or other additives that might alter the flavor and texture of the tuna.

Doesn’t Tuna Contain Mercury?

Most large fish, including tuna, contain some mercury. Unfortunately, mercury is a natural occurring element in the environment and it ends up in the marine food chain–bio-accumulation. Large fish such as bluefish, shark, swordfish and tuna tend to accumulate mercury more than smaller fish. For these reasons, it is recommended to consume tuna once in a while…not every day, or even every week.

Does Dill Tuna Salad Require Fresh Dill?

You can use either fresh or dried dill; I prefer fresh dill over dried, but have made this recipe with both and it tasted great! If you use fresh dill, you may need to use more than this recipe calls for, simply because fresh herbs are not as strong as dried herbs.

 

Dill Tuna Salad on Bread
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Dill Tuna Salad
Prep Time
10 mins
Total Time
10 mins
 

High quality tuna with onion, celery and fresh dill makes an awesome tuna salad or sandwich!

Course: Lunch, Snack
Cuisine: American
Keyword: Tuna Salad
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 5 oz. can high quality albacore tuna packed in water
  • 1 tablespoon mayonnaise
  • 1 tablespoon fresh dill
  • 1 stalk celery chopped
  • 1 teaspoon onion chopped
  • 2 teaspoons lemon juice
  • 1/2 teaspoon black pepper
  • 1 teaspoon dill relish (drained) - or-dill pickle, chopped
Instructions

  1. Drain water from tuna can

  2. Place tuna in a bowl and flake with a fork

  3. Add remaining ingredients

  4. Taste for seasonings and enjoy!

Recipe Notes
  • For best results, use high quality Albacore tuna. Wild Planet is the brand I recommend, but there are others out there-just check to make sure it's pole caught, wild tuna.

Baked Spaghetti Squash

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Baked Spaghetti Squash

Baked Spaghetti Squash

Baked Spaghetti Squash is an easy, nutritious food that can serve as a substitute for those nasty complex carbohydrates! The trick is to prepping the squash so that it’s tender enough to cut!

First things first, you’re going to want to soften the squash so you can cut it. I usually blanch the squash in a pot of hot water, but I’ve read you can microwave it, too! If you microwave the squash, be sure your microwave setting is on low. Whichever method you use to soften the squash, remember it’s going to be very hot and heavy! Prepare to use a big heavy tong or get a friend to help…seriously, it’s tricky handling that hot baby!

Once you’ve removed it from the hot water (or microwave), let it cool a bit so it’s not too hot to touch. Then, slice off each end. Next, slice the squash lengthwise. Now you have two halves.

Using a big spoon, scrape out the seeds. Some strands may come out, too and that’s okay. Next, place the halves cut side down in a baking pan with about an inch or two of water.

Bake uncovered at 350° F until squash is tender; allow squash to cool a bit then, take a fork and scrape the “spaghetti stands” out. Place them in a bowl, season and serve!

Baked Spaghetti Squash
Print
Baked Spaghetti Squash
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Baked Spaghetti Squash is an excellent source of nutrients and vitamins! It also serves as an excellent replacement for high-carb pasta or noodles!

Course: Side Dish
Cuisine: International
Keyword: Spaghetti Squash Recipe Ideas
Servings: 4 1/2 cup servings
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 spaghetti squash
  • 1 tablespoon butter
  • salt and pepper to taste
  • Parmesan cheese optional
Instructions

  1. Bring large pot of water to high heat

  2. Place whole spaghetti squash in water

  3. Rotate the squash in the pot of water so all sides are submerged at some point (this softens the outer skin which makes it easier to cut the squash in half)

  4. Using tongs, remove squash from hot water and allow to cool a bit (until you can touch it)

  5. Cut ends off squash; then, slice squash lengthwise

    Spaghetti Squash Halves

  6. Use a spoon to remove the seeds from squash

    Spaghetti Squash and Spoon

  7. Preheat oven to 350ºF

  8. Add 2 inches of water to a 9 x 13 baking dish

    Spaghetti Squash Halves in Baking Dish

  9. Place squash halves in baking dish with the cut side down

  10. Bake for 30 minutes, or until squash is tender

  11. Remove squash from oven; using a fork, scrape the "spaghetti" strands from the squash halves and place them in a bowl

    Spaghetti Squash with fork

  12. Add butter, salt, and pepper to squash strands; combine well

    Baked Spaghetti Squash

  13. Plate and garnish with Parmesan cheese if desired

    Baked Spaghetti Squash

Spaghetti squash goes great with most proteins and is an awesome substitute for potatoes or noodles. You might want to try my Beef Spaghetti Squash Stir-Fry recipe, too!

Broccoli Cheese Soup

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Broccoli Cheese Soup

Broccoli Cheese Soup is an all-time favorite and this recipe is the real deal-no additives, preservatives, or fake cheese here!

Broccoli Cheese Soup is one of the more popular soups you’ll find in restaurants; however, most of those soups have additives, preservatives and questionable cheese. This recipe includes all natural ingredients–it’s the real deal!

Bowl of Broccoli Cheese Soup

All you need is chicken stock or broth, onions, celery, carrots, broccoli, a few seasonings, a bit of flour, butter and cheese!! The soup can be made in less than 30 minutes and when served with a salad, and/or bread, you’ll be able to “Call It Dinner!”

How Do I Select the Best Broccoli?

You’ll want to choose the darkest green (almost blue) broccoli crowns. Avoid crowns with hues of yellow or pale green, as those are the least nutritious due to the loss of chlorophyll (it’s the thing that makes foods green.)

Can I Use Frozen Broccoli for This Recipe?

Yes. Rinse the frozen broccoli first, and allow it to drain in a colander prior to adding it to the soup.

Should I Use Stock or Broth?

Commercially made stocks and broths closely resemble one another but, generally speaking, stocks tend to have less sodium. You’ll want to check the Nutritional Value on the package and choose the one with the least sodium. The reasoning is this: the cheese already provides enough sodium, so you don’t need to add more.

What Type of Cheese Should I Use?

The best results come from a high-grade aged cheddar. The longer a cheddar is aged, the sharper it tastes. Mild cheeses are aged from 2-3 months; sharp cheeses are aged a minimum of one year.  I do not recommend using pre-shredded cheese as these are often treated with preservatives and additives. I’ve found this aged cheddar to be pretty impressive when making this soup!

Can I Freeze or Refrigerate the Soup for Later?

Yes. If frozen, make sure you put the soup in a freezer-safe container. If refrigerated, the shelf life is three days. If you elect to re-heat the soup, you may want to add more stock or water, as the ingredients tend to coagulate, or thicken.

Broccoli 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

If you like the sound of this recipe, you might want to check out Perfectly Roasted Broccoli!

Homemade Sloppy Joe Recipe

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One Sloppy Joe

Homemade Sloppy Joe’s are an easy, filling quick dinner for any weeknight!

Homemade Sloppy Joe’s are a great weeknight dinner for a family of two or ten! This recipe has all natural ingredients, as opposed to The Canned Sloppy Joe sauce…no additives, preservatives or high-fructose-corn-syrup. Sloppy Joe Sauce on Stovetop

First, you’ll saute onions and bell peppers in a bit of olive oil. At the same time, brown ground beef in another skillet. Drain the ground beef in a colander and add it to the onion/pepper mixture.

Next, add seasonings, broth, spices to the mixture and allow it to cook a bit–so the flavors can meld together. Do a taste test for salt and pepper. Put a lid on it, on low heat and warm your buns!

How Much Meat Do I Use Per Bun foe Homemade Sloppy Joe’s?

Generally speaking, about 4 oz., or 1/2 a cup of meat sauce is plenty… remember, they’re called “sloppy joe’s” for a reason… so the sauce will run out a bit, but that’s what makes it so yummy.

Can I Substitute Ground Turkey for Ground Beef?

Yes! Ground turkey is a leaner meat, so you may need to increase your broth in order to ensure a truly “sloppy” experience!

Can I Make the Meat Sauce In Advance?

Absolutely! Make it, freeze it in a safe container, then reheat on the stove top or microwave. If you reheat using a microwave, be sure to use microwave -safe containers.

How Could I Make This Vegan?

An excellent choice for vegans is Jackfruit. Jackfruit will naturally absorb the seasonings you mix it with, like mushrooms. Which reminds me, you could make this Sloppy Joe mix using the ingredients in my Veggie Burger.

Two Sloppy Joe's

Two Sloppy Joe's
Print
Homemade Sloppy Joe
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

My grandmother's recipe from 100 years ago still holds strong. Simple ingredients from your pantry and some ground meat can create a meal!

Course: Entree
Cuisine: American
Keyword: Sloppy Joe Recipe
Servings: 8 sandwiches
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 2 lbs. ground beef cooked and drained
  • 1/2 medium onion chopped
  • 1/2 green bell pepper chopped
  • 3 tablespoons oil
  • 3 tablespoons Worcestershire sauce
  • 12 oz. beef broth
  • 1 small can tomato paste
  • 2 teaspoons ground mustard
  • 2 teaspoons paprika smokey, not sweet
  • 3 tablespoons brown sugar
  • salt and pepper to taste
  • 8 burger buns
  • 4 oz. cheese optional
Instructions
Meat Sauce

  1. In a large skillet on medium heat, add 1 tablespoon oil; add onions and bell peppers; cook till tender (about 10 minutes)

  2. In a second skillet, on medium high heat, brown ground beef; make sure beef is not pink AT ALL; 

  3. Once beef is browned, drain it in a colander and add it to the onions/bell peppers

    Sloppy Joe Sauce on Stovetop

  4. Add broth, tomato paste, Worcestershire sauce, paprika and mustard

  5. Combine well; if necessary, add more broth or water

  6. Turn heat to medium and cover; allow to cook for 15 minutes, until flavors have married

  7. Taste for salt and pepper and adjust seasonings accordingly

  8. Once buns are browned, place beef mixture on buns and top with cheese (optional)

Bread Instructions

  1. Turn on oven to 500ºF, or broil setting

  2. Lightly butter buns and place on baking sheet under broiler

  3. Once buns are lightly toasted, remove from oven and set aside

Crispy Panko Pork Tenderloin

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Panko Crusted Tenderloin with Basmati RicePanko Crusted Tenderloin is a nice alternative to a traditional baked tenderloin because of the added crunch from the Panko Crumbs!

Panko Crusted Pork Tenderloin

Panko Crusted Pork Tenderloin is very easy to make and delicious! I buy an unseasoned tenderloin and lightly salt and pepper; then, I pour a sauce over the tenderloin, and roll it it panko crumbs. Next, just place it on a lightly oiled baking dish uncovered, and bake at 375ºF until the internal temperature reaches 165ºF. Baked Panko Crusted Tenderloins

What Kind of Sauce Do I Use for the Tenderloin?

You can use any sauce you want!  I’ve used teriyaki sauce, and served it with fried rice and vegetables. I’ve also used only a bit of oil, and added parsley, rosemary and thyme to the Panko crumbs, and served it with steamed vegetables. Another popular option is to season the tenderloin and Panko crumbs with Italian seasonings, and serve it with a bed of pasta and San Marzano sauce.

How Long Do I Cook the Tenderloin?

Generally speaking, about 15 minutes per pound, however, this guideline is for ovens that work well, which mine doesn’t. I cook the tenderloin(s) — there are often two to a package–for about 40 minutes, uncovered. The best way to determine the doneness is by using a meat thermometer. The middle of the pork tenderloin should register 165ºF at a minimum.

Do I Need to Let the Tenderloin Rest After Baking?

Yes. Once you remove the pork tenderloin from the oven and confirm the internal temperature is 165ºF, then place a foil “tent” over the tenderloin for about 5 minutes. This allows the juices to realign which ensures a moist tenderloin.

Panko Crusted Tenderloin with Basmati Rice

Panko Crusted Pork Tenderloin
Print
Panko Crusted Pork Tenderloin
Prep Time
5 mins
Cook Time
40 mins
Resting Time
5 mins
Total Time
45 mins
 

Crispy on the outside and tender on the inside, this Panko Crusted Pork Tenderloin is a winner every time!

Course: Entree
Cuisine: International
Servings: 8 One Tenderloin yields about eight 1/2 slices per person
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1/2 cup olive oil
  • 2 pork tenderloins (they generally come 2 to a pkg.)
  • 2 cups Panko Crumbs plain or seasoned (see recipe notes)
  • salt & pepper to taste
Instructions

  1. Preheat oven to 375ºF

  2. Lightly oil an oven proof baking pan

  3. Lightly season pork tenderloins with salt and pepper

  4. Coat tenderloins with oil or sauce (see recipe notes)

  5. Place a sheet of wax paper on the counter; add the panko crumbs (and seasonings if desired)

  6. Roll each tenderloin in the panko crumbs, coating all the tenderloin

  7. Place tenderloin in baking dish and bake for 30-40 minutes, uncovered

  8. Check internal temperature with meat thermometer to ensure meat is at 165ºF

  9. Remove from oven and tent with foil for about 5 minutes; serve

Recipe Notes
  • If you want to add a flavor to the pork tenderloin, try coating it with a sauce, then rolling it in the panko crumbs
  • Another idea is to add savory herbs to the panko crumbs: parsley, sage, rosemary, thyme, or the traditional Italian seasonings

Non Breaded Calamari Steak Bites

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Calamari Steak Bites are non-breaded, low-fat, no-carb, quick and easy,

and make a delicious and affordable option for Surf ‘n Turf!

Calamari Steak Bites

Calamari is squid, and most often you’ll find it on restaurant menus, with the rounds and tentacles served as a fried appetizer with a dipping sauce. I bought a calamari steak, which is a center-cut from the mantles of a large squid. Ironically, it’s called “steak” due to its square shape and meaty texture.

After researching “how to prepare Calamari Steak”, I noticed most of the recipes were battered and fried. I wanted a leaner option, and as a result, I developed this recipe for non-breaded Calamari Steak….

Read On →

Philly Cheesesteak Recipe

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Philly Cheesesteak sandwiches are a real treat…especially when they’re homemade!Philly cheesesteak recipe

My recent travels to North and South Carolina re-introduced me to some foods I’d long forgotten, one being the Philly Cheesesteak sandwich. I had one at The Foggy Rock  in Blowing Rock, NC. and it was delicious! This is my feeble attempt to re-create that delicious sammy!

Where and How Did the Philly Cheesesteak Sandwich Come About?

This hot beef sandwich came about in the 1930’s when a hot dog vendor in South Philadelphia decided to grill some beef and slap it on a small loaf of Italian bread. A cab driver passing by caught a whiff of the delicious aroma and…the rest is history. Now, everyone knows that nobody in Philadelphia calls it a “Philly Cheesesteak”–they just call it a Cheesesteak sandwich.

What Type of Beef is Best for a Philly Cheesesteak?

Most sandwiches are made with either strips of rib-eye, sirloin, or skirt steak. The type of meat doesn’t really matter as long as it’s tender. This recipe simmers strips of tenderloin, then offers a thick gravy to go on the sandwich!

What Type of Bread Should I Use?

Generally speaking, any thick white bread will work. The traditional hoagie bun is what is most often used.

What Type of Cheese Should I Use?

Traditional sandwiches have provolone cheese on them, however, many recipes use Swiss, Cheddar or Colby. Unfortunately, some recipes use a plastic-tasting jarred “cheese”, which I do not recommend.

Philly cheesesteak recipe
Print
Philly Cheesesteak Recipe
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 

Tender sirloin strips in a rich gravy with caramelized onions, bell peppers and provolone.

Course: Entree
Cuisine: American
Keyword: Cheesesteak Sandwich, Philly Cheesesteak
Servings: 2 hoagie sandwiches
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 lb. sirloin cut into strips
  • 1/2 pkg. Beefy Onion Soup Mix dry mix
  • 2 cups water or beef broth
  • 1 large yellow onion cut into thin strips
  • 2 medium green bell peppers cut into thin strips
  • 6 slices provolone cheese
  • 2 Hoagie sandwich buns
  • 2 tablespoons olive oil
  • 2 tablespoons corn starch
  • 1/2 cup water
  • 2 tablespoons Worcestershire sauce
Instructions
Meat Preparation

  1. Season sirloin with salt and pepper; cut into thin strips

  2. Heat oil on medium and brown sirloin

  3. Once sirloin is browned, add beefy onion soup dry mix and enough water to cover meat; (about 2 cups); add Worcestershire sauce

  4. Cover and cook on low for one hour

  5. Once meat is super tender, make a slurry with cornstarch. (To make a slurry, combine cornstarch with water, mix well.) Pour cornstarch slurry in the meat skillet, remove lid and allow to cook for about 10 minutes, or until the liquid has thickened.

Onion and Bell Pepper Preparation

  1. In separate skillet, heat 1 tablespoon oil on medium

  2. Add onions to the hot skillet and let them cook down until they are reduced to half the amount (about 25 minutes)

  3. Add green bell peppers to onions, and cook for 20 minutes

Sandwich Assembly and Cheese

  1. Preheat oven to 350ºF

  2. Place hoagie buns in foil and bake for 10 minutes--until soft

  3. Remove buns from oven

  4. Turn oven to broil

  5. Slice hoagie buns lengthwise leaving one side uncut; pour liquid over buns, place meat, then onions, then bell peppers. Place cheese on top.

  6. Place sandwiches under broiler just until cheese melts. 

  7. Remove from oven and enjoy!

Recipe Notes
  • The sirloin for a Philly cheesesteak can also be made in a crock pot; just season the meat, add dry onion mix, Worcestershire sauce and cover with water. Cook on low for about 3 hours.

Philly Cheesesteak Sandwich

If you like hot sandwiches, you might like my Hot Pastrami Sandwich recipe!

Recipes for College Students

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Heading back to school soon? These quick, easy, cheap, healthy recipes for college students will prevent you from giving-in to processed foods, keep your mind alert and keep away excess pounds!

avocado with sunflower seeds

Recipes for College Students is designed serve as a healthy alternative to fast and/or prepared foods. The recipes consist of simple ingredients and can be made in minutes! Many can be stored in a container and eaten later in the day in-between classes!

WHY?

Avoid The Freshman 15

edamame salad

Unless you’ve take a nutrition or lifestyles course in high school, you’ve probably no idea how to plan a week or month’s worth of healthy meals on a budget. Unfortunately, meal planning is not a required course in high school, and it’s probably not top-of-mind for the college-bound. Dorm decoration, campus clubs, course selections and schedules take precedence over one of the more vital topics for a student – eating a balanced, nutritious meal everyday.

tuna stuffed tomato

Statistics have shown that about 50% of college students gain weight during the first year of college. The phrase “Freshman Fifteen” has stuck in our society referring to this weight gain, which is due to many factors such as lack of exercise, stress, change in environment, and over indulgence in prepared foods. The good news is that it can be managed through exercise and meal planning. The folks at DoSomething.org provide eleven facts about the reasons for The Freshman 15, but don’t actually address how to resolve it.

How Can I Avoid the Freshman 15?

It’s an ugly, four-letter-word: PLAN.

Be prepared. Avoid getting “Hangry.” Have something healthy to eat with you at all times (and no, a sugary processed “protein bar” doesn’t qualify.) Throw a piece of fruit in your backpack: apple, banana, pear, a bunch of grapes.

What if I Don’t Like Fruit?

No problem. There are a few options that are actually more filling than fruit and will keep your stomach from growling! Keep an avocado in your bag, or cheese cubes and crackers. Make a turkey-bacon roll up on a tortilla. Put a tuna packet in your backpack, pack 4 tablespoons of peanut butter in a container with some crackers or pretzels.  Pack a few slices of beef jerky in your bag, or a package of peanuts. Think protein, which will keep you filling full for a longer period of time versus carbohydrates.

 

HOW-TO

Recipes for College Students

One of the best ways to ensure good grades and optimal brain function is by getting enough vitamins, nutrients, and minerals in your diet everyday! This requires planning!

One of the best ways to plan a weekly menu is to determine what foods you know you’ll want to eat; then, plan out your weekly schedule and begin to “plug-in” shop/prep/cook times.

Visit here for full recipes.

 

 

Mexican Shrimp Cocktail

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Mexican Shrimp Cocktail is a favorite when it’s too hot to cook. Fresh seasoned shrimp, nestled in a tomato concoction with avocado, lime juice, cilantro, onion and jalapeno!mexican shrimp cocktail

Southern island breeze, a cool adult beverage, the sound of the ocean and a light lunch of Mexican Shrimp Cocktail…ahhh. I’m pretty sure this concept was derived from the proverbial island-dish of ceviche, the process of curing raw shrimp in lime and serving it with tomato juice and various accoutrements. Nonetheless, it’s a staple menu item in the Southern part of the US.shrimp cocktail mexican

Not too filling, but full of zest and flavor, this dish can be served as an appetizer or a whole meal. It’s usually accompanied with crispy corn tortilla chips because some versions are so full of shrimp and avocado, it’s more like a dip than anything else. The beauty is that it is quick and easy to make, and is always a crowd pleaser.

What is The Tomato Base?

You can use whatever tomato juice you prefer. Some like straight tomato juice, some prefer a vegetable juice-blend. Other ideas include using a Bloody Mary mixer of your preference, or even combining a little Clamato juice.

Is there Alcohol in Mexican Shrimp Cocktail?

Generally speaking, no, but you can always add a 1/2 shot of tequila or vodka per serving if the mood strikes you!

Do I have to use Fresh Shrimp?

No. Frozen shrimp works fine. The important thing is to boil the shrimp with a semi-spicy seasoning mix, such as a Creole or Cajun. This gives the shrimp some beautiful flavor and, after you’ve boiled them, let them sit in the seasoned water (off the heat), then refrigerate them. The result is delicious!

Do the Avocados Need to be Ripe?

Actually, no. Because you are going to dice them and they’re going to be served in a juice, a less than ripe avocado is perfect for this dish!

shrimp cocktail mexican
Print
Mexican Shrimp Cocktail
Prep Time
5 mins
Cook Time
5 mins
Chill Shrimp and Tomato Juice
30 mins
Total Time
10 mins
 

Seasoned shrimp in a spicy tomato-based juice with fresh avocado, lime, cilantro, onions and jalapeno!

Course: Appetizer, Lunch, Salad
Cuisine: Mexican
Keyword: Coctel de camarones estilo mexicano, Mexican Shrimp Cocktail
Servings: 4 6 oz. servings
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 2-4 cup tomato juice mixture, chilled See Recipe Notes
  • 1 lb. raw Gulf shrimp, cooked See Recipe Notes
  • 2 large avocados 1/2 avocado per serving
  • 1 large jalapeno finely chopped
  • 4 tablespoons white onion finely chopped
  • 4 tablespoons Creole or Cajun seasioning
  • 2-3 fresh limes
Instructions

  1. Chill four serving glasses in the freezer

  2. Fill a large stock pot with water and add Creole or Cajun seasoning; bring to boil

  3. Once water is boiling, reduce heat to medium and add raw shrimp with shells on

  4. Allow shrimp to cook for 5-8 minutes; they should be bring pinkish/orange color

  5. Remove stockpot from heat and allow shrimp to sit in seasoned water for 10 minutes

  6. Using a slotted spoon, remove shrimp and place in large bowl; cover and refrigerate for 20 minutes

  7. Meanwhile, prepare tomato base mixture according to taste preference; refrigerate for 20 minutes

  8. Chop cilantro, onion and jalapeno and divide into fourths

Presentation

  1. Using 1/2 avocado per serving, dice avocado and place into chilled serving dish

  2. Remove shrimp from fridge and peel; either keep shrimp whole or dice shrimp; place shrimp in serving dish

  3. Add cilantro, onion, and jalapeno

  4. Squeeze lime juice over entire mixture; garnish with tortilla chips and serve

Recipe Notes
  • Tomato juice can be straight tomato juice, or a combination of juices, like vegetable juice and Clamato, or a spicy Bloody Mary mixer. Mix your tomato juice to your flavoring--you can always add:
    • salt, pepper, Tabasco, or another type of hot sauce
  • The amount of tomato juice per serving is a personal preference. I prefer more shrimp and goodies than juice, so this recipe allows for about 1/2 cup tomato juice per serving.
  • Shrimp: Fresh is best, but frozen is second best. You can either purchase small salad-style shrimp or larger ones. It depends on your budget and if you want to serve whole shrimp in each serving or chopped shrimp. 

Looking for a Traditional Cocktail Sauce?

Shrimp Cocktail Sauce

Craving More Mexican Dishes?

 

Cheeseboard 101

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Cheeseboards are the new chip and dip and they’re so fun to make! Here, I’ll walk you through the planning steps for creating The Perfect Cheeseboard!

cheeseboard

The Objective

A really impressive and delicious cheeseboard offers a variety of foods that pair well with one another. Cheese, dried fruit, candied, salty and spicy nuts, smoked almonds, fresh fruit, jams, mustards, olives, dark chocolate and perhaps a dried meat such as Genoa salami. You’ll want the presentation to be stunning and inviting, so envision the entire board covered in tasty goodies! Don’t put anything on the cheeseboard that’s not edible.

Consider the purpose of your cheeseboard–is it meant to be served as snacks during cocktails, as an appetizer, or is it the only food you’re offering? For snacks and appetizers, a light, but ample portion of ingredients will suffice; however, if it is intended to be your only offering, you’ll want to think about adding more meats and heavier grains, such as French, Sourdough or an artisan bread. This is particularly important if you’re serving alcohol, as the protein and grains will ensure your guests get home safely!…

Read On →

Greek Penne Rigate-Not all Pasta is Italian!

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Greek Penne Pasta is the perfect dish when it’s too hot to cook! The Greek sauce is what really makes this dish, along with the roasted red peppers, pepperocini and black olives.

penne rigate

Not All Pasta is Italian

Who says pasta has to be Italian? This Greek Penne Pasta is really good when it’s just too hot to cook and/or eat a heavy meal. You probably already have most of the ingredients in your pantry! The Greek yogurt sauce with fresh dill and cucumber is what makes this dish really stand out!

Penne Pasta

You can use any pasta for this dish, but I’ve found tubular pastas-penne, rigatoni, macaroni or rigate-works best because the tubular pastas allow the sauce to hide in each pasta tube, making each bite more creamy than the one before.

Do I Have to Use Greek Yogurt?

No, you can use a traditional yogurt, but Greek yogurt is thicker than French or American yogurts. The thick, creamy sauce is key to this dish. According to the The National Yogurt Association, it is best to look for a “Live and Active Cultures” seal on yogurt packaging, to ensure you’re not getting one that is partially GMO or high in sugar.

What Can I Serve with Greek Penne Pasta?

Since there’s already an element of dill and cucumber in the sauce, I recommend a light cucumber and red onion salad and perhaps some kalamata olives, dolmas or pita bread. This would also go great with Mediterranean Lamb Loins.

Penne rigate
Print
Greek Penne Rigate
Prep Time
10 mins
Cook Time
9 mins
Total Time
19 mins
 

Who says all pasta has to be Italian? This creamy, tangy Greek sauce will have you saying, "OPA" in no time! 

Course: Main Course, Side Dish
Cuisine: Greek, Mediterranean
Servings: 2 cups
Author: SmartyPantsKitchen
Ingredients
Pasta Ingredients
  • 1 lb. penne rigate pasta
  • 1/4 cup roasted red peppers chopped
  • 2 tablespoons pepperoncini chopped, include juice
  • 4 tablespoons Kalamata olives chopped
  • feta cheese optional
  • salt and pepper to taste
Sauce Ingredients
  • 1 1/2 cup Greek yogurt whole fat is best
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 medium cucumber finely chopped and drained well
  • 2 cloves garlic finely minced
  • 1/2 teaspoon fresh dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon olive oil
Instructions

  1. Bring 10 cups water to boil

  2. Prepare veggies: chop peppers; pulse cucumber in food processor; remove and place in paper towel; squeeze excess moisture out

  3. Combine all sauce ingredients in bowl; set aside

  4. Cook pasta; drain; add sauce and chopped vegetables to warm pasta and combine well

  5. Garnish with feta cheese and pepper

Recipe Notes
  • The Greek sauce, Tzatziki, can be served as a dip as well. Serve it chilled with pita bread or vegetables.

Tex Mex Migas

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Migas is a scrambled egg dish, with corn tortillas, onions, peppers and seasonings, and is most commonly found on the menus of restaurants in South Texas and as far north as Austin. 

migas

Tex-Mex Migas is a scrambled egg dish, with corn tortillas, onions, peppers and seasonings, and is most commonly found on the menus of restaurants in South Texas and as far north as Austin. 

As I write this post, I am texting with a friend who asked me, “what’s a miga?” Good Lord. He’s been in Texas for 30- some-odd-years-now and doesn’t know what migas is? Crazy. And then there’s my mother-in-law, who informed me 18 years ago, (after two months of marriage),” John won’t eat eggs.” Hmmph… “he eats Migas!,” I said. Again, she had no clue as to what I was referring.

Corn tortillas are a staple ingredient in this dish, even if they’re stale. The tortillas are basically fried, or sauteed (either way, depends on if you like crunchy stuff in your eggs), then mixed in with onions, tomatoes, peppers and beaten eggs. The dish is cooked on the stove and once the eggs are done, top the migas with a little cheese and Chow Down!

Migas Plated

Some people add meat to their migas, typically chorizo, which is a spicy sausage. And some people throw in some black beans–it’s really your call, but the seasonings are always the same: cumin, chili powder, salt and pepper. You can add diced green chiles or jalapenos, too. Migas are often served with a side of black beans, sliced avocado and a Bloody Mary, because, well…Migas are great hangover food!

Some will argue that migas and chilaquiles are the same.

According to Texas Monthly, while the two dishes are quite similar, they are not the same but many restaurants use the terms interchangeably.

How Do I Make Migas?

…

Read On →

Tuna Salad Stuffed Tomato

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Tomatoes and tuna salad seem to go together like peas and carrots. This quick and easy recipe is really no recipe at all! Just an assembly of delicious, healthy, and low-fat, low-carb goodness.

tuna stuffed tomatoTuna salad stuffed tomato… okay, it’s not rocket science, but it is a healthy, filling and quick lunch to make if you’re trying to break away from the”sandwich lunch.” It’s filling, low-fat, low-carb, has lots of lypocene and vitamins from the tomato and is pretty much guilt-free.
I suppose this dish has been around for a long time, however I first learned of it when I worked at a little dive burger joint in Denton, Texas called The Cozy Oaks Restaurant. The menu consisted of fried zucchini, fried mushrooms, burgers and salads. This was one of our most popular items! Who Knew?
At the time, I’m sure the restaurant used the “typical” canned tuna… you know the ones…”bumble’, ‘chicken…’ but after working at Whole Foods Market and learning about sustainable seafood, I must admit I’ve become somewhat of a canned tuna snob.

I could go on and on about canned tuna, but let me just say this…there isn’t a big difference in flavor in pole-caught tuna.  The difference, to me, is more about disruption of marine-life and its habitat under the ocean.

What Does Make a Difference is the tomato….

Read On →

Scrambled Eggs Perfect Every Time

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scrambled eggsScrambled eggs are somewhat of an enigma. In culinary schools and food science courses, endless hours and multiple chapters are spent on “the egg”-its properties, proteins, structure, composition, total egg weight, yolk to white ratio, how to purchase, and so on. But at the end of the day, properly scrambling an egg is one of the more challenging tasks a culinary student is asked to perform.

Some people like their scrambled eggs “hard”, or dry, while others prepare a more moist version. However you like your eggs scrambled, there are some basics to implement.

What Size Egg Should I Purchase?

Eggs generally come in three sizes: large, extra large and jumbo, and are graded according to three criteria: 1)the overall egg content proportion, 2)the thick white, and 3)the thin white and the yolk placement and elevation.

Grade AA eggs have an egg content that covers a small area; the thick white is firm; there is a small amount of thin white and the yolk is centered, round and elevated. Grade A eggs have a moderate amount of egg content; the thick white is semi-firm with a considerable amount visible; the thin white is of medium content and the yolk is round and elevated. Grade B eggs have a wide area of egg content; the thick white is significant and watery; the thin white is much greater than in Grade AA or A eggs and the yolk is wide and flat. Most recipes call for large eggs

scrambled eggs…

Read On →

Southern Charm, Purple Hulls Peas, Sweet Tea and Jacksonville Tomatoes

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Southern Recipes“It never occurred to me that someone wouldn’t know how to make sweet tea…”

How to Make Sweet Tea

I saw a video the other day of a popular food blogger showing how to make sweet tea….WHAT? Everybody knows how to make sweet tea, don’t they? Apparently not, because this blogger got like a zillion “likes” from that one little recipe.  And then, I thought to myself, “well, if they don’t know how to make sweet tea, they probably don’t know how to cook purple hull peas, homemade cornbread, banana pudding or know the difference between a store-bought tomato and a Jacksonville tomato” and my list went on and on…and then I got to thinking…

About 25 years ago, I was in a Boston, Massachusetts’ restaurant and I ordered iced tea. The waitress looked at me like I was crazy! “Iced tea?” she asked.  Calmly, I replied, “Yes. It’s tea with ice in it, generally served very sweet.” So, they brewed some tea, poured it in a tea cup, put ice in it and served it to me–in a tea cup…ugh…no sugar. I had to add a few sugar packets to the semi-cold tea. (The sugar just crystallized on the bottom of the glass. Also, stevia wasn’t even a thing back then.) Anyway, I drank it and asked for a refill…which I was charged! “WHAT? Nobody charges for tea refills! It’s like coffee…nobody charges for coffee refills!” In hindsight, I must have had led a somewhat sheltered ‘food life’ and didn’t recognize nor appreciate regional culinary customs.

sweet tea

Dining with Others

Then I remembered a story a friend of mine told me about dining in a fine restaurant in Atlanta, Georgia, with a business colleague from Up North. Apparently, the out-of-towner was embarrassingly rude to the server. So, my dear friend, in all her Southern Charm, left a gracious tip and a note apologizing, “My sincere apologies; obviously, my friend was not raised on sweet-tea.” That story gets me every time:) There are other things about being from the South that others Just-Don’t-Get. For example, peas.

purple hull peas

My Minnesotan husband won’t touch them. I could live off peas, cornbread and sliced tomatoes, but he won’t even look at them. He’s not a food snob, he’s just “not from around here”; he Just-Doesn’t-Get-It. He wouldn’t dare touch a pimento cheese sandwich, either. Bless his heart. I love him dearly, but every summer I find myself cooking two dinners: one for him (meat and potatoes) and one for me (peas, cornbread, tomato, onion and a glass of sweet tea).

okra

Bless Her Heart

I’ll never forget the time I took my mother-in-law to the Farmer’s Market in downtown Dallas (when it was good). We were walking in Shed #2, where the local farmers were sampling their beautiful fruits and vegetables, and we came across the booth hosted by the famous farmers out of Canton, Texas. Their spread was unbelievable! Huge tomatoes, black-eyed peas, purple hull peas, speckled butter beans, new potatoes, cucumbers, blackberries, blueberries and okra to name a few. I was in hog heaven and it was a sweltering 109 degrees outside with no breeze. I didn’t care…I quickly pulled out my dollar bills and started pointing to every item, “one of each, please,” and then my dear mother-in-law said, “what’s this?” holding up a small wicker basket containing okra. Good Lord, I nearly fell out in the floor… “it’s okra,” I said, with somewhat irritated Southern Charm.

Being from Minnesota, she’d never seen, eaten, nor cooked okra. Bless Her Heart. As I filled my trunk with fresh produce, we continued to talk about “the okra”. How best to cook it, how my Grandmother cooked it, the flavor, texture and how it was a staple in Gumbo. WHOA!!!! Hang On Nellie!!! GUMBO??? “What’s Gumbo?,” she asked…luckily, there was a nearby Mexican restaurant where we could pop into and I could have a cold beer, calm down, shake the question marks from my brain. With extreme and difficult self-induced patience and the utmost Southern charm, I explained Gumbo over a plate of horrible nachos. (She knew what those were, by the way:)

The Tomato Capital of the World

A few years ago, my friend and I drove half way across the state of Texas to The Tomato Capital of the World-Jacksonville, Texas, to pick up a box of tomatoes. Now that may sound crazy to you, but they really are The Best Tomatoes In The World.

Let me preface this by saying these folks take their tomatoes seriously. All throughout the town are huge concrete tomatoes. The town arena is named, “The Tomato Bowl”. Heck, even the police department and local Whataburger have a logo’d concrete tomato out front.

Jacksonville is in East Texas, where the red-dirt is Mother Nature’s secret recipe for delicious produce. Seriously, anything that comes from that soil tastes like heaven; simply indescribable. Jacksonville is a relatively small town, established around 1850 and originally known as Gum Creek. To get there,just take Highway 69 south from Tyler.

For years, it has been known as The Tomato Capital of the World, and every June, the town holds a Tomato Fest which consists of locals and hundreds of out-of-towners making the pilgrimage to this one East Texas Town, all for The Jacksonville Tomato.jacksonville tomato

The Infamous Tomato Contest

Jacksonville’s reputation as The Tomato Capital of The World has been undisputed and rightly so…until one fateful June in 2013. The town of Crystal Springs, Mississippi had contacted the town of Jacksonville in order to buy some of the large concrete tomatoes that appear on every street corner in Jacksonville. You see, Crystal Springs, Mississippi is a tomato-town, too. They were doing a beautification project for their town and they wanted to know where Jacksonville got their concrete tomatoes.  Well, both town’s leaders got together and began to swap tomato-history stories. They thought it would be fun and beneficial to both towns to conduct a friendly contest to determine which town was actually The Tomato Capital of the World. (Just so you know, roughly 80% of tomatoes in Texas are from Jacksonville.) Anyway, this friendly contest pitted the fruit into 3 categories:  Largest Tomato, Best Plate of Three and Best Taste. Jacksonville took home the Largest Tomato award, Crystal Springs took home Best Taste, and it was a tie for Best Plate of Three.

Well, you won’t believe this…and you won’t find this published anywhere but, I have it from a highly reliable Jacksonville source what actually happened went like this:

In June, 2013, the town leaders of Crystal Springs, Mississippi and Jacksonville, Texas met in Shreveport, Louisiana to conduct the Tomato Contest on live television.  There were hundreds in the audience and outside the news station, chanting and enjoying the friendly rivalry. The contest was going on and the results were read–incorrectly. Yep. Think Academy Awards. Jacksonville actually won the 2013 Tomato Contest by 1 point. However, with the live audience and all the hoopla and cheering, this one Jacksonville leader handled the situation with her Southern Charm. She let it slide.

The annual competition continued for the next two years, until 2015, and naturally, Jacksonville won the contest both years. Now, rather than continue the friendly rivalry, Jacksonville has expanded it’s Tomato Fest to include a Farm-to- Table event, the first being this year, where local farmers provided an evening of fabulous food accompanied with entertainment and merriment. I didn’t get to go this year, but I am definitely planning on attending June 2019, which will be the 35th Annual Jacksonville Tomato Fest. And if you can’t make it to Jacksonville, they’ll ship tomatoes to you, right up until September or so!  Just contact the nice folks at the Jacksonville Chamber of Commerce to order some.

So, I got long winded there, but back to the original thought of some folks not knowing how to make sweet tea, or other Southern staples. I thought, “who better than me to share my Southern recipes?” I mean, I’m no culinary genius, but I do know my way around a kitchen.Stewed Tomatoes and Okra

These are some of my all-time, favorite recipes; they’re really simple, but simply delicious. And next time you find yourself in a predicament where your guest has no clue how lucky they are to be sitting at your table, with a glass of sweet tea, and a plate of Purple Hull peas,  Southern cornbread, Classic Meatloaf or Stewed Tomatoes and Okra, well, just Bless Their Hearts with all the Southern Charm you can muster.

Craving more Southern Recipes? You might like Classic Chicken Spaghetti ,  Peach Cobbler , Classic Pot Roast or True Texas Chili

 

Classic Pot Roast

chicken tendersDuchess Potatoes Before Broiling

Peach Cobbler

 

Peach Cobbler A Thousand Summer’s Ago

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Summertime Cobbler is Here!


I remember watching my Grandmother make cobbler. She’d make peach, blueberry, and blackberry cobblers at the drop of a hat and with such ease!

I’d be sitting on the counter-top, watching her mix the flour and other ingredients, waiting impatiently for that warm-baked-sweet-cobbler to be done so I could put a big dollop of vanilla ice cream on top and devour it before my Grandaddy came sniffing around in the kitchen. You see, he liked cobbler, too…and root beer floats.

Every summer, I’d go to East Texas and spend up to two weeks staying with my Grandparents and hanging out with my cousins. Summer was different then. Maybe it’s because I’m older, or maybe it’s because summer really was different then. summertime picnic table

East Texas Cobbler

There was a real wooden picnic table out in the yard, under pecan trees. And there was a breeze. I don’t recall hosing down the yard with toxic chemicals so we could sit out there…we’d just take a newspaper, a watermelon, a salt shaker, a roll of paper towels, and a big knife…oh, and a fly-swatter. We’d have a good ole’ time!  There was a water sprinkler we’d sometimes run through, and Grandmother’s garden we’d have to help tend to. We’d snap and shell peas, water tomatoes, and make pickles from the cucumbers she grew…endless fun in the kitchen! In the evenings, there were lightening bugs to catch, and sometimes, it would rain baby frogs. Seriously!!! Little bitty frogs that were about the size of a fingernail would come down with the summer rain!peach cobbler

At night, we’d  leave the windows open and be gently lulled to sleep by a breeze, the scent of gardenia’s, the sound of 18-wheeler’s rolling down Highway 42, and the occasional sound of a train rolling through a nearby town. The perfect backdrop for a peaceful sleep. I haven’t slept that well since I was last at their house, probably around 1991.

 

And the cobbler was always present. Grandmother sometimes used canned peaches (with their juice) and other times, she’d use fresh peaches and make a syrup (boil sugar, water and peaches for a few minutes). After the peach cobbler was gone (usually within two hours), she’d send Grandaddy back to the store to get some blue or blackberries, if she hadn’t picked some already. Oh, and another gallon of vanilla ice cream. He never complained about having to go to the grocery store–not once–and I can’t get my husband to take out the trash. That’s another story. We’re talking cobbler, here.blackberry cobbler

All In The Family

My cousin, Rachel, has one of Grandmother’s cookbooks that has a handwritten side note for “Cobbler”, but we can’t tell if it’s for a pie or cobbler…it says, “Cobbler”, but after making it, it wasn’t what I’d watched her do a million times. Turns out, I didn’t follow the hand-scribbled instructions. I called my Mom and she translated Grandmother’s hand-written recipe. Grandmother’s Cobbler Recipe is not one of those “pour batter” recipes, nor is it a “cake”…It’s a firm dough that’s snuggled into the fruit juice. It rises and remains somewhat soft and chewy. Ironically, I never saw my Grandmother use a cookbook and I’m wondering why I don’t have any of her cookbooks…I have a collection of Southern Living envelopes and Kilgore Bank stationery with recipes scribbled on them…

In a Cook’s World

Cobbler dough is about as controversial as the dumplins’ in “Chicken and Dumplins”, how to make cornbread (sugar or not) or Chili recipes (beans or no beans). This is a topic you do NOT want to bring up with a foodie. It’s the same as talking politics or religion at a cocktail party… You’ve been warned. Grandmother’s cobbler batter wasn’t cake-like. It wasn’t biscuit-like either. It was an ooey-gooey, sweet syrupy mess. And we all loved it! After testing out a few recipes, I think I’ve found the secret to mimicking her famous cobbler and I am very happy to share it with you!

Peach cobbler in a bowl
Print
Peach Cobbler
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Southern style peach cobbler can be made with fresh, canned or frozen fruit. If fresh or frozen fruit is used, you'll want to make a syrup to add to the cobbler. 

Course: Dessert
Cuisine: American
Keyword: Cobbler, Peach Cobbler
Servings: 12 people (maybe!!)
: 1 kcal
Author: SmartyPantsKitchen
Ingredients
  • 4 cups peaches (See Recipe Notes)
  • 1 1/2 cups flour
  • 2 cups sugar, divided 1 cup for fruit; 1 cup for syrup
  • 1/2 cup oil
  • 1 teaspoon baking powder
  • 1 stick butter
  • 1/2 cup milk
  • pinch of salt
  • 2 tablespoons cinnamon or allspice (optional)
Instructions

  1. Preheat oven to 350ºF

Pastry Instruction

  1. Combine flour, oil, milk, baking powder and salt into a bowl; combine well, cover and chill for 10-20 minutes

  2. Remove chilled dough from refrigerator and roll it out on a lightly floured surface; cut dough into strips

  3. Gently press dough into fruit/syrup mixture

Fruit Instruction

  1. Prepare 4 cups fruit  (For peaches, peel and slice; for berries, just rinse) SEE RECIPE NOTES

  2. Sprinkle one cup of sugar over fruit; combine well, cover and allow to sit at room temperature for 20 minutes

  3. Once fruit has absorbed some of it's sugar, place fruit, one cup of sugar and one cup of water in a large saucepan add cinnamon/allspice now; bring to boil

  4. Meanwhile, in a 9 x 13 baking dish, add one stick of butter; put the pan in the oven and allow the butter to melt

  5. Pour the warm fruit and juice into the pan with the melted butter

  6. Place strips of pastry dough in a criss-cross fashion over fruit

  7. Bake, uncovered at 350ºF for 45-60 minutes or until dough is golden brown

  8. Serve warm with vanilla ice cream

Recipe Notes
  • If you decide to use canned peaches, get two big cans  and just pour the juice and fruit over the melted butter and resume recipe
  • Canned fruit is either packed in water or syrup (ugh...high fructose corn syrup)
  • If you use canned fruit that's in water, you'll want to make the fruit syrup
  • If you use frozen fruit, you'll want to make the fruit syrup

 

 

 

Picnic Side Dishes

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Three amazingly delicious and easy side dishes for your next gathering! These can be made ahead, served hot, cold or at room temp!

These four delicious, easy, make-ahead side dishes are the perfect complement to any picnic or food gathering! Each is developed with ingredients that can tolerate the heat and remain pretty and tasty till the sun goes down!

Your vegan and vegetarian friends will appreciate you offering something they can actually sink their teeth into, besides the proverbial Crudités plate! And even though these side dishes are healthy, they’re actually terrific!!!

Edamame Salad

Savory edamame in a soy-hoisin infused sauce accented with red bell peppers, crushed red pepper and sesame sticks. This is a great side dish or entree, particularly for your vegan or vegetarian guests.

edamame

Smokey Grape Salad

Gouda and grapes– perfect for a wine tasting or barbecue! Red and green grapes accented with a balsamic-honey infused dressing, accented with smoked Gouda cheese.

grape salad

Mediterranean Orzo Salad

orzo salad

Great little side dish to have on hand for your vegetarian friends. Orzo tossed in a light sauce, accompanied with red onions, grape tomatoes, green peas and fresh dill.

Grilled Peaches with Balsamic Pecan Glaze

grilled peaches

 

 

 

Killer Baked Beans

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baked beans

Baked Beans are perfect for your next event! Sweet, tangy and flavorful…these beans have a personality of their own!




Baked beans are quick and easy to make, these need to be on your “go-to” list for your next picnic, barbecue or pot luck! Just add a few seasonings and spices to a can of navy beans, bake them till bubbly, and then watch your guests devour them! The addition of bell pepper and onion gives a little kick to the sweet barbecue sauce. I’m not kidding, these baked beans have a personality of their own!!!

You might like them with a Hot Pastrami Sandwich or along side a plate of Foolproof Ribs! They also go well with pork-ham or pork chops…

baked beans
Print
Baked Beans
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

Sweet, tangy, spicy baked beans go perfect with your Easter ham or barbecue!

Course: Side Dish
Cuisine: American
Servings: 8
Author: SmartyPantsKitchen
Ingredients
  • 4 15 oz. cans navy beans rinsed and drained
  • 2 cups sweet yellow onion chopped
  • 2 large green bell peppers chopped
  • 2 T dry mustard
  • 2 cups barbecue sauce
  • 1/2 cup maple syrup
Instructions

  1. Preheat oven to 350 

  2. Rinse and drain beans

  3. In a large bowl, combine all ingredients, folding the beans in last

  4. Bake uncovered for 25-30 minutes

Recipe Notes

Depending upon your preference, these baked beans can be tangy, sweet or spicy. For a sweeter flavor, use a sweet-based barbecue sauce and only 1 tablespoon of dried mustard. For a more tangy flavor, use an "original-flavored" barbecue sauce and add 3 tablespoons of dried mustard. To increase the heat or spice of the recipe, add 1 tablespoon of white ground pepper.

 

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