Blog · Page 10 of 22 · Jess in the Kitchen

Spiced Sweet Potato Soup

Not too long ago, I had the opportunity to do a full moon after dark hike that ended with a fire meditation. It was an incredible event put on by my local yoga studio. When we arrived at the fire, our guide had warm soup prepared for us. Generally speaking, I tend to stick with the very common American soups: chicken noodle, vegetable beef, chili. You know the kind. But there was an option for a curried sweet potato soup that I couldn’t get enough of. I knew I had to get home and recreate my own version of it: A spiced sweet potato soup.

I love the simplicity of this soup and the number of ingredients. For the most part, it’s the kind of soup you can have all the ingredients “on hand” and be able to throw it together when the “What are we going to have for dinner?!” comes up. It pairs well with a salad and some crusty bread (Seriously, check out my milk and honey sourdough bread. You’ll thank me). The spices are so warming, I can’t help but smile when I think of them.

This may be outside of my general “soup comfort zone,” but holy man, it’s GOOD. I practically licked out the Dutch oven and declared that I could eat it every week. I can not wait to share it with all of you!

Your Ingredients

½ tablespoon coconut oil (or any other oil)
1 cup diced onion
5 cups peeled and cubed sweet potato
2 cups diced carrot
½ tablespoon minced garlic
3 cups chicken or vegetable stock, low sodium
½ cup water
1 can original coconut milk
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground turmeric
½ teaspoon black pepper
¼-½ teaspoon chili flakes
¼ teaspoon nutmeg
½ teaspoon salt

Your Steps to Spiced Sweet Potato Soup

In a large dutch oven or soup kettle, heat coconut oil. Once melted and hot, add onion and garlic. Cook over medium heat until very soft and browned, about 7 minutes. Add sweet potato and carrot. Stir in stock and water. Bring to a boil and simmer for 30 minutes, until the vegetables are soft. Stir in spices: cumin, coriander, turmeric, pepper, chili flakes, nutmeg, and salt. Remove from heat.

Using an immersion blender, puree vegetables with stock right in the cooking vessel. If an immersion blender isn’t available, the vegetables can be pureed in small batches in a food processor. Return to soup kettle.

Slowly stir in coconut milk. Heat until warmed through. The spices will heighten in flavor over time. This is a great soup to prepare early in the day and serve for dinner, but it is DELICIOUS any time of day.

I hope you like it as much as we do. It has a perfect balance of sweet and savory in a soup that warms you all the way through. And what a great way to have a meatless meal!

Looking for other soup inspiration? Check out my cooking page!

Tools of the Trade

I can’t begin to share my full love of my immersion blender and my The Lodge Dutch Oven. They are my go kitchen tools. I like to say that a woman can do a whole heck of a lot with a dutch oven and a wooden spoon. These are my favorites:

Spiced Sweet Potato Soup

Sweet potatoes, carrots, and caramelized onions combine with coconut milk to make a delicious spiced sweet potato soup for any meatless meal!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Course dinner, Soup

Cuisine Indian

Servings servings

Equipment

Immersion Blender

Ingredients

½ tablespoon coconut oil or any other oil
1 cup diced onion
5 cups peeled and cubed sweet potato
2 cups diced carrot
½ tablespoon minced garlic
3 cups chicken or vegetable stock
½ cup water
1 can original coconut milk
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground turmeric
½ teaspoon black pepper
¼-½ teaspoon chili flakes
¼ teaspoon nutmeg
½ teaspoon salt

Instructions

In a large dutch oven or soup kettle, heat coconut oil. Once melted and hot, add onion. Cook over medium heat until very soft and browned, about 7 minutes.
Add sweet potato, carrot, and garlic. Stir in stock and water. Bring to a boil and simmer for 30 minutes, until the vegetables are soft.
Stir in spices: cumin, coriander, turmeric, pepper, chili flakes, nutmeg, and salt. Remove from heat.
Using an immersion blender, puree vegetables with stock right in the cooking vessel. If an immersion blender isn’t available, the vegetables can be pureed in small batches in a food processor. Return to soup kettle.
Slowly stir in coconut milk. Heat until warmed through. The spices will heighten in flavor over time. This is a great soup to prepare early in the day and serve for dinner, but it is DELICIOUS any time of day.

Keyword soup, soup and stews, sweet potato, Vegan, vegetarian

Tried this recipe?Let us know how it was!

January 22, 2022January 22, 2022

JessLeave a comment

Cinnamon and Sugar Donuts

I somehow ended up in a high school that has donuts in the breakroom nearly every Thursday. For many people, that would cause a problem. Not me. Donuts are not my jam and I can almost always skip them. That is, unless they are homemade. Then I am all over those babies. And the combination of cinnamon and sugar? YUM. So when I was inspired to put together a batch of baked cinnamon and sugar donuts, I didn’t think about it twice.

I can’t get over just how light and airy the sponge turns out. And the cinnamon and sugar combination brings me back to my childhood where cinnamon and sugar toast with butter was a special treat. Now we’ve just allowed that childhood classic to grow up a bit.

Ready to get baking? Let’s go!

Your Ingredients for Cinnamon and Sugar Donuts

6 tablespoons butter, melted
1 tablespoon oil
½ cup packed light brown sugar
¼ cup white sugar
2 tablespoons milk
¾ cup + 1 tablespoon plain Greek yogurt
2 ¼ cup flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
⅛ teaspoon ground nutmeg
¾ teaspoon salt

Donut Toppings

2 tablespoons butter, melted
⅓ cup white sugar
½ tablespoon ground cinnamon

Your Steps to Cinnamon and Sugar Donuts

Preheat the oven to 350 degrees. Spray a regular donut pan with non-stick cooking spray.

In a large bowl, combine butter, oil, sugars, eggs, and vanilla. Stir in milk and yogurt. Whisk until smooth. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. (Okay, that’s what you should do. But I hate extra dishes…so I refuse.) Add to wet ingredients and stir until fully incorporated.

Divide the batter among 16 donut cavities, filling ¾ of the way full. Bake for 12-14 minutes, until firm to the touch or passes the toothpick test (a toothpick inserted comes out clean). Allow to cool in the pan for 10 minutes. Remove the donuts from the pan and place on a cooling rack.

While the donuts finish cooling, melt butter. Combine additional cinnamon and sugar in a shallow bowl.

When cool, brush finished donuts with butter, one at a time. Dip donuts into the cinnamon and sugar mixture immediately following the butter. Continue until all donuts are covered. Optional: You can do both sides of the donuts, but we found that to be too messy at our house. We like to top just the tops. As we say, “You do you though!”

Tools of the Trade

If you’re baking donuts, you need a wonderful pan. I also LOVE my Pyrex mixing bowls with lids. They can go in the microwave to the counter to the fridge. How perfect!

Other breakfast recommendations

Maybe everyone at your house doesn’t have a sweet tooth and you need some savory inspiration! Here are a few of my favorite breakfast recipes!

Still need more recipes? Check out my baking page!

Cinnamon and Sugar Donuts

A simple baked cinnamon and sugar donut recipe that will make everyone happy to wake up on the weekend! Give it a try!

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Prep Time 20

Cook Time 15

Course Appetizer, Breakfast, Dessert, Sweets

Cuisine American

Servings donuts

Ingredients

6 tablespoons butter melted
1 tablespoon oil
½ cup packed light brown sugar
¼ cup white sugar
2 large eggs
2 teaspoons vanilla
¾ cup + 1 tablespoon plain Greek yogurt
2 tablespoons milk
2 ¼ cup flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
⅛ teaspoon ground nutmeg
¾ teaspoon salt

Donut Topping Ingredients

2 tablespoons butter melted
⅓ cup white sugar
½ tablespoon ground cinnamon

Instructions

Preheat the oven to 350 degrees. Spray a regular donut pan with non-stick cooking spray.
In a large bowl, combine butter, oil, sugar, eggs, and vanilla. Stir in milk and yogurt. Whisk until smooth. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add to wet ingredients and stir until fully incorporated.
Divide the batter among 16 donut cavities, filling ¾ of the way full.
Bake for 12-14 minutes, until firm to the touch or passes the toothpick test (a toothpick inserted comes out clean).
Allow to cool in the pan for 10 minutes. Remove the donuts from the pan and place on a cooling rack.
While the donuts finish cooling, melt butter. Combine additional cinnamon and sugar in a shallow bowl.
When cool, brush finished donuts with butter, one at a time. Dip donuts into the cinnamon and sugar mixture immediately following the butter. Continue until all donuts are covered.

Keyword baked donuts, Breakfast, cinnamon, cinnamon and sugar, donuts

Tried this recipe?Let us know how it was!

January 15, 2022September 19, 2024

JessLeave a comment

Tuna and Broccoli Skillet

When I cook, I go all in. Over the years, I have become determined to avoid adding overly processed food and box dinners for my family. I don’t always succeed (let’s be honest, that blue box of Mac and Cheese is pretty dang good sometimes!), but I would say that the food that I cook is from scratch, oh, I don’t know, 70% of the time? So when my kids requested Tuna Helper a few months ago, I was determined to make it my own. After a little experimentation, I came up with a great, simple alternative to the boxed stuff and I can’t wait to share my one pot tuna and broccoli skillet.

This tuna and broccoli skillet can come together in just over 30 minutes AND you can make it by only dirtying four dishes:

A large skillet or saucepan
A cutting board
A knife
A strainer

That’s it. Everything will be cooked in the same pan (winning!) and after you strain the noodles, you can put the vegetables on top while you make the roux. I love to avoid extra dishes as much as possible (we don’t have a dishwasher so everything is done by hand in our house).

Ready to get cooking for a weekend or weeknight meal? I can’t wait to share!

Your Ingredients

12 ounces tri-colored rotini (or any other pasta shape your family loves)
4 cups broccoli, chopped
1 ½ tablespoons olive oil
½ cup diced onion
½ tablespoon garlic
1 ½ cups sliced mushrooms
¾ teaspoon pepper, divided
½ teaspoon salt
2 tablespoons flour
2 tablespoons butter
½ cup half and half or heavy cream (whole milk would work too!)
1 ⅓ cup skim milk
2 cans tuna

Your Steps to Tuna and Broccoli Skillet

In a large saucepan, cook rotini according to package directions. Drain and set aside in the strainer.

Meanwhile, heat the olive oil in the large saucepan. Once hot, add onion and garlic. Cook over medium heat for 3 minutes. Add broccoli, mushrooms, salt, and ½ teaspoon pepper. Cook until softened, approximately 5-8 minutes. Remove from pan, spooning into strainer, on top of noodles (See, I am all about avoiding extra dishes!).

Add butter to the saucepan. Melt over medium-low heat. Once fully melted, stir in flour, preferably with a whisk. Continue to whisk as the flour browns slightly. Very slowly, stir in half and half, ¼ cup at a time. Then stir in the skim milk, again, very slowly, ¼ cup at a time. (This is hard for me to do. I want to mix it too fast and I get impatient. Don’t be me. Ha.) Sprinkle in additional ¼ teaspoon of pepper, if desired.

Once milk and half and half have been fully incorporated, slowly stir in noodles and vegetables. Add drained tuna and stir until well combined. That’s it! Serve it up. In our house, we would serve it with additional vegetables that we cooked in these Ziploc Steam Bags. We always keep a stock of our favorite frozen vegetables and cook them up in 6 minutes flat!

Looking for dinner inspiration ideas? Check out my cooking page! Maybe you need dessert. Check out the baking page!

Cooking

Baking

Tuna and Broccoli Skillet

This one pot tuna and broccoli skillet is great for both weekend and weeknight meals. It's sure to please kids and adults alike!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Course dinner, Main Course

Cuisine American

Servings

Ingredients

12 ounces tri-colored rotini
4 cups broccoli chopped
1 ½ tablespoons olive oil
½ cup diced onion
½ tablespoon garlic
1 ½ cups sliced mushrooms
¾ teaspoon pepper divided
½ teaspoon salt
2 tablespoons flour
2 tablespoons butter
½ cup half and half or heavy cream
1 ⅓ cup skim milk
2 cans tuna drained

Instructions

In a large saucepan, cook rotini according to package directions. Drain and set aside in the strainer.
Meanwhile, heat the olive oil in the large saucepan. Once hot, add onion and garlic. Cook over medium heat for 3 minutes. Add broccoli, mushrooms, salt, and ½ teaspoon pepper.
Cook until softened, approximately 5-8 minutes. Remove from pan, spooning into strainer, on top of noodles.
Add butter to the saucepan. Melt over medium-low heat. Once fully melted, stir in flour, preferably with a whisk. Continue to whisk as the flour browns slightly.
Very slowly, stir in half and half, ¼ cup at a time. Then stir in the skim milk, again, very slowly, ¼ cup at a time. Sprinkle in additional ¼ teaspoon of pepper, if desired.
Once milk and half and half have been fully incorporated, slowly stir in noodles and vegetables. Add drained tuna and stir until well combined. Serve.

Keyword broccoli, dinner, one pot meals, pasta, tuna

Tried this recipe?Let us know how it was!

January 8, 2022January 9, 2022

Jess2 Comments

Chicken Noodle Soup

I have tried to write down my chicken noodle soup recipe countless times. I would start chopping the vegetables, cooking the chicken. The next step is grabbing the measuring cups and spoons so I could get exact measurements. The thing is, I couldn’t get to that step. I don’t measure when I make chicken noodle soup; it’s a “go by feel” kind of thing. Everytime I tried to measure, it was painful. Couldn’t do it.

Then a friend of mine said she usually doesn’t measure, but she finally wrote it down, in her own handwriting, so that her kids would have it and would be able to duplicate it if/when she was gone.

That hit me hard. Chicken noodle soup is my son’s favorite meal. He has had it for his birthday meal countless times (I mean, he’s only eleven, but I can’t tell you how many times he asked for it, so I am calling it countless. HA!) What if he wanted to make my soup and could never get it right? I had to write it down.

Also, what kind of comfort food food blogger would I be if I didn’t have chicken noodle soup on my blog? Especially one that declares soup one of her favorite meals? And so, here it is! I ACTUALLY measured everything. I taste tested. My son double checked it all and gave it two thumbs up. I hope you love it as much as we do!

Let’s get cooking!

Your Ingredients for Chicken Noodle Soup

1 pound cooked chicken (about 2 ½ cups), cubed or shredded
1 tablespoon olive oil
2 ½ cups chopped carrots (about 2-3 large)
2 ½ cups chopped celery (about 3-4 stalks)
1 ½ cups chopped onion (about 1 large)
¾ teaspoon pepper
½ – 1 teaspoon salt, to taste
¾ teaspoon thyme
2 teaspoons minced garlic
6 cups chicken stock, see note
4-6 cups water, see note
1-2 teaspoons broth base and seasoning (I ADORE Orrington Farms), optional, see note
3 cups egg noodles

A couple notes before you get started

The chicken I use depends on my time. Sometimes I cook a couple breasts in a cast iron pan, starting on the stove and then putting it in the oven at 400 degrees until cooked to 165 degrees. If I have more time and bone in chicken, I will make stock while cooking the chicken.
To make a stock, cover the chicken with water in a stockpot. Add a stalk of celery, a carrot, and an onion, all quartered. Add some pepper, salt, and a clove or two of garlic. Bring it to a boil and then lower to a simmer, cooking until the chicken is cooked through. Strain out vegetables and chicken. Skim off the foam. Broth can be used right away or frozen for later! That’s what I used in this recipe. Allow the chicken to cool, peel off the skin and shred chicken.
I love Orrington Farms Broth Base and Seasoning because I can control the flavor and sodium in my stock. Depending on the stock you use (homemade or from a box), you will have a different depth of flavor. This allows you to add a little more if needed. You can totally use a cube of bouillon or whatever you favorite broth base is. The bottom line is this for you to find YOUR taste.
About the water: The egg noodles will absorb liquid as the soup sits. If you are serving the chicken noodle soup right after you finish cooking it, stick with the 4 cups of water. If you are meal prepping and serving it a day or two later, you will likely have to add an additional cup or two, depending on how you like your soup. You do you friend.

Your Steps To Homemade Chicken Noodle Soup

If you have not already, begin with cooking the chicken you plan on using. Short on time? Season a couple chicken breasts with salt and pepper. Heat an oven safe pan over medium heat with ½ tablespoon olive oil. Once hot, add chicken. Flip after 5 minutes, searing both sides. Once done, stick in a 400 degree oven, cooking until 165 degrees, about 14 minutes. Once cooked, cube it up and set aside. Alternatively, you could pick up a rotisserie chicken and measure 2 ½ cups of meat. (If you do this, DO NOT throw the bones away. Make a stock for later!

Meanwhile, heat olive oil in a soup kettle (I dig The Lodge Cast Iron Dutch Oven) over medium heat. Once hot, add carrots, celery, and onion. Season with pepper, thyme, and garlic. Cook over medium heat until softened, about 10 minutes, stirring often. Season with ½ teaspoon salt. Stir in chicken stock, 4 cups of water, and chicken. Increase the heat, bringing to a boil. Add egg noodles, lower the heat to medium and cook for seven minutes, cooking noodles to al dente.

Almost there!

At this point, give the soup a taste. If you want more salt and chicken flavor, add the broth base, 1 teaspoon at a time. I also like to check the pepper level here but know that pepper sinks in the soup. If you add too much, the end of the soup kettle will be on the peppery side.

Again, the noodles will absorb liquid over time. If you are serving this soup right away, 4 cups of water should be perfect. If you are serving it hours later or the next day, be prepared for a thicker soup. You may want to add that additional water.

I am a firm believer that a good kettle of soup should be served with a salad (I love my homemade french dressing!) and sourdough bread (get the details here!). It hard to get something better 💕

Tools of the Trade

I keep all the flavors of Orrington Farms broth base on hand. It keeps well and allows me to season my soups and stews with just the right amount of flavor.

parts is that they go from stove top to oven so easy and you can even bake bread in them! And

And my flexible cutting boards are a go to item in the kitchen. If I am shopping for a wedding registry, I will buy them even the couple doesn’t have it on the list because I figure they just must not know how wonderful they are!

Chicken Noodle Soup

A classic soup recipe that will keep everyone coming back for seconds (and thirds!)

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Course Soup

Cuisine American

Servings

Ingredients

1 pound cooked chicken about 2 ½ cups, cubed or shredded
1 tablespoon olive oil
2 ½ cups chopped carrots about 2-3 large
2 ½ cups chopped celery about 3-4 stalks
1 ½ cups chopped onion about 1 large
¾ teaspoon pepper
½ – 1 teaspoon salt to taste
¾ teaspoon thyme
2 teaspoons minced garlic
6 cups chicken stock see note
4-6 cups water see note
1-2 teaspoons broth base and seasoning optional, see note
3 cups egg noodles

Instructions

Heat olive oil in a soup kettle over medium heat.
Once hot, add carrots, celery, and onion. Season with pepper, thyme, and garlic.
Cook over medium heat until softened, about 10 minutes, stirring often.
Season with ½ teaspoon salt. Stir in chicken stock, 4 cups of water, and chicken.
Increase the heat, bringing to a boil.
Add egg noodles, lower the heat to medium and cook for seven minutes, cooking noodles to al dente.
Check the flavor profile of your soup. If needed, add broth base or bouillon, 1 teaspoon or cube at a time. Add additional pepper to taste.

Notes

The chicken I use depends on my time. Sometimes I cook a couple breasts in a cast iron pan, starting on the stove and then putting it in the oven at 400 degrees until cooked to 165 degrees. If I have more time and bone in chicken, I will make stock while cooking the chicken. You could also shorten time by using a rotisserie chicken and shredding the meat, discarding the skin.
To make a stock, cover the chicken with water in a stockpot. Add a stalk of celery, a carrot, and an onion, all quartered. Add some pepper, salt, and a clove or two of garlic. Bring it to a boil and then lower to a simmer, cooking until the chicken is cooked through. Strain out vegetables and chicken. Skim off the foam. Broth can be used right away or frozen for later! That’s what I used in this recipe. Allow the chicken to cool, peel off the skin and shred chicken.
I love Orrington Farms Broth Base and Seasoning because I can control the flavor and sodium in my stock. Depending on the stock you use (homemade or from a box), you will have a different depth of flavor. This allows you to add a little more if needed. You can totally use a cube of bouillon or whatever you favorite broth base is. The bottom line is this for you to find YOUR taste.
About the water: The egg noodles will absorb liquid as the soup sits. If you are serving the chicken noodle soup right after you finish cooking it, stick with the 4 cups of water. If you are meal prepping and serving it a day or two later, you will likely have to add an additional cup or two, depending on how you like your soup.

Keyword chicken, chicken noodle, soup, soups and stews

Tried this recipe?Let us know how it was!

January 3, 2022January 3, 2022

JessLeave a comment

English Muffin Breakfast Bake

Well, I didn’t think I was a breakfast person. I have often declared that I am not a “breakfast for dinner” kind of gal because I don’t really care for breakfast food. Don’t get me wrong, I never skip breakfast. Ever. However, once I have eaten some breakfast food, I am done with it for the day. But then I made this English muffin breakfast bake and I don’t know friends, I may be convinced to create it for dinner!

If you have experimented with breakfast bakes in the past, I am sure you have had one or two that just never seemed to finish cooking. It may be that the crescent rolls are doughy or that the eggs are runny. (These two problems inspired me to make a tortilla bake that was delish. You can check that one out here!) This one baked up nice and doesn’t have either issue and I am giving the English muffins all the credit!

What’s great about this particular recipe is that it gets fully prepped the night before and bakes up in the morning (You have to pull it out 30 minutes before you bake!) You can even do the browning of the sausage and dicing of the English muffins a few days in advance to save more time the night before. It also provides enough for a small crowd of 8-12 people, depending on the types of eaters you have. Add in some fruit, coffee, and juice and you’re set!

Ready to get prepping? Let’s go!

Your Ingredients

1 pound bulk breakfast sausage⁠
1 cup sweet peppers, any color, diced and divided⁠
1/2 cup diced onion ⁠
6 English muffins, cut into cubes⁠
1 cup shredded cheddar cheese ⁠
1 cup shredded mozzarella cheese⁠
12 eggs⁠
2 cups milk ⁠
½ teaspoon salt⁠
½ teaspoon pepper ⁠
¼ teaspoon garlic powder
½ teaspoon paprika ⁠

Your Steps ⁠To a Great English Muffin Breakfast Bake

In a medium pan, brown breakfast sausage with 1/2 cup sweet peppers and the diced onion. Cook until sausage is cooked through and peppers and onions are soft. Drain and set aside.⁠

The night before serving, grease a 9×11 baking pan. Cut the English muffins into 1 inch chunks and layer into the bottom of the pan. In a medium bowl, whisk eggs, milk, salt, pepper, and paprika. Pour over the English muffins. Sprinkle in sausage mixture. Top with cheese and additional diced pepper. Cover and allow to chill overnight. ⁠

In the morning, remove from the fridge 30 minutes prior to cooking. Bake in a 375 degree oven for 35-45 minutes, until a butter knife can be inserted and comes out clean. ⁠

Allow to cool 5 minutes prior to serving.

Brown up the sausage with some onion and green pepper!

Looking for a sweet treat to add to breakfast? Check these out!

English Muffin Breakfast Bake

This overnight English muffin breakfast bake is a great option when preparing for guests, but you don’t want to work the morning away!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Chill Time 8

Course Breakfast

Cuisine American

Servings people

Ingredients

1 pound bulk breakfast sausage⁠
1 cup sweet peppers any color, diced and divided⁠
1/2 cup diced onion ⁠
6 English muffins cut into cubes⁠
1 cup shredded cheddar cheese ⁠
1 cup shredded mozzarella cheese⁠
12 eggs⁠
2 cups milk ⁠
½ teaspoon salt⁠
½ teaspoon pepper ⁠
¼ teaspoon garlic powder
½ teaspoon paprika ⁠

Instructions

In a medium pan, brown breakfast sausage with 1/2 cup sweet peppers and the diced onion. Cook until sausage is cooked through and peppers and onions are soft. Drain and set aside.⁠
The night before serving, grease a 9×11 baking pan. Cut the English muffins into 1 inch chunks and layer into the bottom of the pan. In a medium bowl, whisk eggs, milk, salt, pepper, and paprika. Pour over the English muffins. Sprinkle in sausage mixture. Top with cheese and additional diced pepper. Cover and allow to chill overnight. ⁠
In the morning, remove from the fridge 30 minutes prior to cooking. Bake in a 375 degree oven for 35-45 minutes, until a butter knife can be inserted and comes out clean. ⁠
Allow to cool 5 minutes prior to serving.

Keyword Breakfast, breakfast bake, breakfast casserole, breakfast sausage

Tried this recipe?Let us know how it was!

December 27, 2021December 28, 2021

Jess6 Comments

Candy Cane Cookies

For as long as I can remember, my dad has requested these candy cane cookies (along with Pecan Balls otherwise known as Russian Teacakes). I have vivid memories of baking holiday cookies with my mom and sister as a kid. We had our list of go to recipes that we got from either the electric company baking book or the Betty Crocker big red book. We always did half batches and kept them in a cool room until it was time to enjoy them.

I don’t have that same beautiful red Betty Crocker cookbook, but I was determined to make a candy cane cookie for my dad one year. My mom wasn’t available; I couldn’t get the recipe from her. That meant I got to create in the kitchen, and these little beauties came out. I don’t make them every year, but I feel all sorts of love for my dad when I do!

I hope they are able to bring a smile to your face; that they become a family tradition like they are for us! Let’s get baking some candy cane cookies!

Your Ingredients

¾ cup butter, softened
1 cup white sugar
2 eggs
½ teaspoon almond extract
½ teaspoon peppermint extract (that can be strong, so if you want a more subtle flavor, cut it to ¼ teaspoon)
2 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
red food coloring (preferably gel to get that deep color)

Your Steps To Candy Cane Cookies

In a large bowl, cream butter and sugar until light and fluffy. Add eggs and almond extract. Beat until well combined. Stir in flour, baking powder, and salt. Prior to being fully mixed, cut the dough in half. Add red food coloring to half of the dough and mix until the desired color is reached. Form each half into a log, cover in plastic wrap, and chill at least 3 hours (or overnight).

Preheat oven to 400 degrees. On a lightly floured surface, roll equal parts red and white dough into snakes (I did about 35 grams at a time or ¼ cup). Line the red and white dough up. Cut into approximately 3 inch sections. Roll the two colors together a little more to allow them to stick together. Twist to achieve the color twist and then form into candy canes (see video below for more information). Optional: Sprinkle with red and white colored sugar for fun!

Place on an ungreased baking sheet (parchment paper lined would be great!) Bake 6 minutes, rotating at the 3 minute mark. The goal is to just about be browning when you remove them from the oven. Allow to cool 2 minutes before gently removing and placing on a wire rack to cool completely.

What a fun addition to your cookie trays, right?!

Candy Cane Cookies

A little peppermint extract and red food coloring create these beautiful candy cane cookies perfect for any holiday get together!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30

Chill Time 3

Course Cookies, Dessert

Cuisine American

Servings dozen

Ingredients

¾ cup butter softened
1 cup white sugar
2 eggs
½ teaspoon almond extract
½ teaspoon peppermint extract that can be strong, so if you want a more subtle flavor, cut it to ¼ teaspoon
2 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
red food coloring preferably gel to get that deep color

Instructions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs and almond extract. Beat until well combined. Stir in flour, baking powder, and salt.
Prior to being fully mixed, cut the dough in half. Add red food coloring to half of the dough and mix until the desired color is reached.
Form each half into a log, cover in plastic wrap, and chill at least 3 hours (or overnight).
Preheat oven to 400 degrees. On a lightly floured surface, roll equal parts red and white dough into snakes (I did about 35 grams at a time or ¼ cup). Line the red and white dough up.
Cut into approximately 3 inch sections. Roll the two colors together a little more to allow them to stick together. Twist to achieve the color twist and then form into candy canes
Place on an ungreased baking sheet (parchment paper lined would be great!) Bake 6 minutes, rotating at the 3 minute mark.
The goal is to just about be browning when you remove them from the oven.
Allow to cool 2 minutes before gently removing and placing on a wire rack to cool completely.

Video

Keyword Christmas cookies, Cookies, holiday baking, holiday treats, peppermint

Tried this recipe?Let us know how it was!

Looking for other Holiday Treats?

December 14, 2021November 2, 2024

Jess1 Comment

Pressure Canned Carnitas Inspired Venison

Last year, we got skunked in terms of filling our freezer with venison. I am not a hunter, but my husband is an avid hunter. This year, he has provided us with three deer that we process all on our own. That means I have been able to get my pressure canning on and perhaps the best thing to come from that is this pressure canned carnitas inspired venison.

I would be lying if I said I wasn’t a little worried about how this would turn out. Our family has a go to crockpot carnita recipe that utilizes a pork butt. When we had a kettle of cubed venison for canning, I thought, “What if we seasoned it with the carnita seasoning? Would it take it on well? How would it go on tacos or nachos?” The answer: It’s DELICIOUS and will be added to our rotation of canning every year from here on out.

Pressure canning is my job in our home, and I wouldn’t have it any other way. I know there are horror stories of pressure canning out there and a number of people are afraid of it. And if they aren’t afraid of the act of canning the meat, they are hesitant to eat pressure canned seasoned venison. “How can meat be self stable and room temperature and still be okay to eat?” I promise, its easier than you think and the meat is great to eat. I follow all the recommendations from the National Center for Home Preservation. Let me tell you, this stuff is GOOD.

Why should you can venison?

The meat is SO tender. It heats up in minutes, and you can have a meal on the table in under ten. The convenience is out of this world and you are still able to serve your family good for you food without being processed. We served this pressure canned carnitas inspired venison with some pico de gallo, lettuce, cilantro lime rice and cheese. It was loved all around.

Bottom line? I am beyond excited to share how I prepare this pressure canned venison with all of you. I promise there is no reason to be afraid of a pressure canner. At the beginning, I was100% a novice who simply did some reading at the beginning. The only caution I want to give is that it does take time (primarily hands off) for it to cook. I would say make sure you have three hours to be around the house, but truly you can be doing other things while it cooks. Just be present. If you do want more information, read your canner’s directions or check out the NCHP.

Ready to create some pressure canned venison stew? Let’s go!

Your Ingredients (for 9 pints of Pressure Canned Carnitas Venison)

14 cups raw, cubed venison

2 ¼ cup onion (¼ cup of onion per pint jar-you’ll want a little extra so no jar goes without)

Seasoning (see below)

Seasoning

Combine 5 teaspoons salt, 3 ½ teaspoons dried oregano, 3 ½ tablespoons cumin, and ⅓-½ teaspoon cayenne pepper. (you can add more if you would like but I went with the idea that I can always add more, but I can’t take it out)

Tools of the Trade

Normally, I put this at the end of a post, but with a pressure canner, I feel as though I should put it at the beginning. I love using my weighted pressure canner. It doesn’t stress me out and I can create so many great things with it. I also think a canning funnel is a must here.

Before you start this process, make sure you read the general directions to your own pressure canner. They may differ from what I am sharing, and you should always follow those directions first. Also, if you are a beginner canner or even advanced, it is always a great idea to check out the National Center for Home Preservation Site for more information!

Your Steps to Pressure Canned Carnitas Inspired Venison

Begin by preparing your canner and jars. Wash and sterilize pint jars, rings, and lids. Keep warm. Check the seal and center vent of your lid of the canner. Set aside.

Season prepared meat with seasoning mixture. Mix well to fully coat the meat. Using a canning funnel, add ¼ cup onion in each jar. Fill the remaining space with seasoned meat, leaving 1 inch of headspace.

Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight.

Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar).

Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 75 minutes and quart jars for 90 minutes. Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator-this takes about 45 minutes). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars.

Again, we served this carnitas style venison with tortillas and all the fixings: pico de gallo, lettuce, cilantro-lim lime, and cheese. Black beans would be a great addition as well!

Measure out the meat, dice the onions, and get some seasoning.

Looking for a video of the process of canning meat? You can check out my regular seasoned pressure canned venison recipe.

Pressure Canned Carnitas Inspired Venison

Fill your shelves with a pressure canned carnitas inspired venison for quick meals throughout the year. Full of south of the border flavor and easy to create!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 2

Course Main Course

Cuisine Canning

Servings pints

Equipment

Pressure Canner

Ingredients

14 cups cubed venison stew meat (about 7 pounds)
2 ½ cups chopped onion
5 teaspoons canning salt
3 ½ teaspoons dried oregano
3 ½ tablespoons cumin
⅓-½ teaspoon cayenne pepper to taste

Instructions

Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. Check the seal and center vent of your lid the canner. Set aside.
Combine salt, oregano, cumin, and cayenne pepper.
Season prepared meat with seasoning mixture.
Stuff pint jars with ¼ cup onion. Finish with raw seasoned meat, leaving 1 inch of head space.
Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight.
Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar).
Process pint jars for 75 minutes at 10 pounds. If your altitude is greater than 1000 feet, use 15 pounds. Follow the directions of your pressure canner or see the more detailed directions in the notes.

Notes

This could be done in quart jars as well. Increase onion to 1/2 cup per jar and fill jars to the the 1 inch head space. This recipe will likely result in 3 quarts.

Detailed Directions

Place the lid on the canner and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft.
Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 75 minutes and quart jars for 90 minutes. Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars.

Keyword Canning, carnitas, pressure canning, venison, venison recipe

Tried this recipe?Let us know how it was!

Looking for other venison inspiration?

Check out some of the posts below!

December 11, 2021December 2, 2022

JessLeave a comment

Spiced Molasses Cookies

You know, they say your tastes change as you get older. You suddenly like Brussel sprouts and coffee doesn’t need creamer anymore (I haven’t hit that coffee point yet, and I hope I never do). But one way I have noticed my taste buds change is in my love for the deep flavors of a spiced molasses cookie. Four years ago, I would have written them off without even giving them a chance. Now, I crave these spiced molasses cookies and am disappointed when they are gone from the cookie tray.

I am the cookie baker for our holiday get togethers. I was recently asked what my favorite tradition of the holiday season was. If baking with snow on the ground, Christmas lights glowing, and Christmas classics streaming isn’t my top activity, it sure is close. It brings me so much joy to show people I love that I care about them through good sweet and savory food.

These spiced molasses cookies have been a recent addition to my cookie tray and they are some of the first to disappear. They have just the right amount of ginger, molasses, and cloves to give you a bite. And the crispy nature of them: to die for. I can’t wait for you to give them a try!

Your Ingredients

¾ cup coconut oil, melted
1 cup sugar
¼ cup molasses
1 egg
2 cups all purpose flour
2 teaspoons baking soda
½ teaspoon ground cloves
½ teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon salt
Additional sugar to roll cookies in, about ½ cup

Your Steps to Spiced Molasses Cookies

Combine coconut oil, sugar, and molasses in a large bowl. Stir in egg (making sure the oil is cool enough that it won’t accidentally cook the egg).

In a small bowl, combine flour and spices (if you care to do it the right way. I hate extra dishes…so I avoid this step!) Stir into the molasses mixture until well combined. This will be a stiffer dough. Allow to chill, covered, for ½ hour or more.

Preheat the oven to 375 degrees. Form into 1 ½ inch diameter balls (I like to use ½ tablespoon). Roll in additional sugar and place on a baking sheet. Bake for 7-9 minutes. Allow to cool for 1-2 minutes and then place on a cooling rack to cool completely. These will be perfect bite size cookies, feel free to make them bigger if that’s your jam!

These little guys are perfect with a cup of coffee for a little sweet treat after your breakfast!

Tools of the trade

Just a couple of my favorite things for mixing up batches of cookies! I love a good set of Kitchen Aid stacking bowls. They can go in the microwave and have a pour spout. How awesome is that? and those baking sheets? Awesome. Finally, wooden spoons are a must when making cookies, but they have to have round handles or man, they hurt your hands!

Spiced Molasses Cookies

These spiced molasses cookies are full of sugar and spice and all things nice. A tasty flavor profile and crispy bite that pairs with coffee!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 7

Chill TIme 30

Course Dessert

Cuisine American

Servings dozen

Ingredients

¾ cup coconut oil melted
1 cup sugar
¼ cup molasses
1 egg
2 cups all purpose flour
2 teaspoons baking soda
½ teaspoon ground cloves
½ teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon salt
Additional sugar to roll cookies in about ½ cup

Instructions

Combine coconut oil, sugar, and molasses in a large bowl. Stir in egg (making sure the oil is cool enough that it won’t accidentally cook the egg).
In a small bowl, combine flour and spices. Stir into the molasses mixture until well combined. This will be a stiffer dough. Allow to chill for ½ hour or more.
Preheat the oven to 375 degrees. Form into 1 ½ inch diameter balls (I like to use ½ tablespoon). Roll in additional sugar and place on a baking sheet.
Bake for 7-9 minutes. Allow to cool for 1-2 minutes and then place on a cooling rack to cool completely.

Keyword Christmas cookies, Cookies, drop cookies, holiday baking, molasses cookies

Tried this recipe?Let us know how it was!

December 6, 2021December 6, 2021

JessLeave a comment

Pressure Canned Seasoned Venison

I love fall as it turns to winter. The warmth of sweatshirt and jeans weather. Fires. And hunting. Now, I am not a hunter (hunter’s safety was offered during girl’s basketball and I had to choose), but I do love filling my freezer with protein harvested from the woods. I also fill my shelves with pressure canned venison: Both in the form of venison stew and pressure canned seasoned venison.

The meat is SO tender. It heats up in minutes, and you can have a meal on the table in under ten. The convenience is out of this world and you are still able to serve your family good for you food without being processed. Our favorite way to use our seasoned venison is to drain off a little of the liquid and heat it in a kettle with BBQ sauce. As the meat is stirred, it will break down (so tender!) and create a shredded venison that can be served with rolls (may I recommend my silver dollar rolls?) and some coleslaw. YUM.

Bottom line?

I am beyond excited to share how I prepare my seasoned venison with all of you. There is no reason to be afraid of a pressure canner. I was 100% a novice who simply did some reading at the beginning. The only caution I want to give is that it does take time (primarily hands off) for it to cook. I would say make sure you have three hours to be around the house, but truly you can be doing other things while it cooks. Just be present. If you do want more information, read your canner’s directions or check out the NCHP.

Ready to create some pressure canned venison stew? Let’s go!

Your Ingredients (per quart jar)

4 cups cubed venison stew meat, raw

Seasoning (see below)

We keep a seasoning mixture on hand of 1 part pepper, 1 part dried minced garlic, 1 part dried minced onion, and 1-2 parts kosher salt. I use this on everything from chicken to venison to roasted vegetables. It’s fantastic and versatile. When I am canning meat, I season every 2 ½ pounds of meat with about 1-2 tablespoons seasoning mix. This is to our taste.

Tools of the Trade

Your Steps to Pressure Canned Venison Stew

Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. Check the seal and center vent of your lid of the canner. Set aside.

Season prepared meat with seasoning mixture mentioned above (2 tablespoons per 2 ½ pounds of meat). Using a canning funnel, stuff jars with 4 cups of raw meat each, leaving 1 inch of headspace.

Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight.

Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar).

Time to Can that Pressure Canned Seasoned Venison!

Again, we like to create pulled venison with ours by heating it with some BBQ sauce. It will shred as you stir, getting the perfect texture. Add some coleslaw and rolls and you are set!

Pressure Canned Seasoned Venison

Fill your shelves with a pressure canned seasoned venison for quick meals throughout the year. Full of flavor and easy to create!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 2

Course Main Course

Cuisine Canning

Servings quarts

Equipment

Pressure Canner

Ingredients

20 cups cubed venison stew meat (about 10 pounds)
¼-½ cup seasoning mixture of minced garlic, minced onion, salt, and pepper see directions for additional information

Instructions

Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. Check the seal and center vent of your lid the canner. Set aside.
Create the seasoning mixture: 1 part pepper, 1 part dried minced garlic, 1 part dried minced onion, and 1-2 parts kosher salt (or canning salt).
Season prepared meat with seasoning mixture.
Stuff jars with raw seasoned meat, leaving 1 inch of head space.
Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight.
Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar).
Process quart jars for 90 minutes at 10 pounds. If your altitude is greater than 1000 feet, use 15 pounds. Follow the directions of your pressure canner or see the more detailed directions in the notes.

Notes

Pint jars can also be used. You will need two cups of meat per pint jar (four cups per quart jar). Pint jars process for 75 minutes.

We keep the seasoning mixture on hand for all sorts of cooking: proteins, vegetables, potatoes, you name it. That’s what the directions give you “parts.” so you can mix up as much as you want!

Detailed Directions

Keyword pressure canning, soup and stews, stew, venison, venison stew

Tried this recipe?Let us know how it was!

Looking for other venison recipes?

Check some of these out!

December 1, 2021October 21, 2022

Jess5 Comments

Chicken and Sausage Jambalaya

Something about Jambalaya is cozy, warming. It isn’t quite a soup or stew, but it sure has that comforting feeling. It’s a dish that we every so often just happen to have all the ingredients for, although I never shopped for them specifically with the intent of making jambalaya. This chicken and sausage jambalaya skips the shrimp and comes together in about 40 minutes and even less if you are on top of things enough to have cooked rice ahead of time.

About the rice

I may be a genius; Or maybe not, but let me share this awesome hack I had the last time I prepared jambalaya. I love a good long grain brown rice, but it takes time (35-40 minutes cook time plus the coming to temperature). It also takes up a burner while I am prepping everything else. But friends, it doesn’t need a lot of attention.

Enter the morning: As soon as I got done with my morning walk, I started heating 2 cups of chicken stock with some pepper and 1 cup long grain rice on the stove; Lowered it to a simmer once it was boiling, and let it do it’s thing. By the time I was done getting ready for the day and had my breakfast in me, my rice was done. Sweet! One less thing to worry about in the evening. It worked out perfect and a hack I will definitely be doing again!

I was able to throw the rest of this quick chicken and sausage jambalaya together after I got home from work on a weeknight. That’s a win, right? And we even had enough for us to eat it a second night, which is my jam.

Ready to get cooking a delicious, comforting dish your family will love? Let’s go!

Your Ingredients

4 cups long grain rice, cooked
1 large green pepper, diced
4 stalks of celery, diced
1 teaspoon minced garlic
1 medium onion, diced
4 tablespoons olive oil, divided
16 ounces chicken breast, cubed and seasoned with salt and pepper
3 Andouille sausage links, sliced into discs
1 can diced tomatoes
2 cups chicken stock
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon thyme
Salt and pepper
Dash of cayenne pepper if desired

Your Steps to Chicken and Sausage Jambalaya

If you haven’t cooked the long grain rice yet, get that started. I recommend cooking it in a little chicken stock with some pepper to add a flavor boost, but regular water with some salt and pepper will work just fine. Cook according to directions. (We always have regular rice on hand as well as brown Minute rice. We cook the one that matches our time frame, but check my hack in the intro!)

In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add green pepper, celery, onion, and garlic. Cook until softened, about 8 minutes. Remove from pan and set aside.

Add remaining oil to the Dutch oven. Once hot, add seasoned chicken. Cook, stirring every couple minutes. At the six minute mark, add sliced sausage links. Cook an additional 5 minutes. Season with cumin, chili powder, thyme, and a dash of cayenne pepper.

Stir in chicken stock and diced tomatoes. Heat to a boil, and then slower to a simmer. Add cooked rice and vegetable medley. Cook until heated through and thickened, 5-10 minutes.

Can I recommend some corn bread or sourdough to pair with this comforting meal? Click the links below to get the recipes!

Chicken and Sausage Jambalaya

This one pot meal is full of good for you ingredients and flavor. It's sure to fill your belly and warm your soul with just a little kick of heat.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Course Main Course

Cuisine American

Servings people

Ingredients

4 cups long grain rice cooked
1 large green pepper diced
4 stalks of celery diced
1 medium onion diced
4 tablespoons olive oil divided
16 ounces chicken breast cubed and seasoned with salt and pepper
3 Andouille sausage links sliced into discs
1 can diced tomatoes
2 cups chicken stock
1 teaspoon minced garlic
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon thyme
Salt and pepper
Dash of cayenne pepper if desired

Instructions

If you haven’t cooked the long grain rice yet, get that started. I recommend cooking it in a little chicken stock with some pepper to add a flavor boost, but regular water with some salt and pepper will work just fine. Cook according to directions on package.
In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add green pepper, celery, onion, and garlic. Cook until softened, about 8 minutes. Remove from pan and set aside.
Add remaining oil to the Dutch oven. Once hot, add seasoned chicken. Cook, stirring every couple minutes. At the six minute mark, add sliced sausage links. Cook an additional 5 minutes. Season with cumin, chili powder, thyme, and a dash of cayenne pepper.
Stir in chicken stock and diced tomatoes. Heat to a boil, and then slower to a simmer. Add cooked rice and vegetable medley. Cook until heated through and thickened, 5-10 minutes.

Keyword Brown Rice, cast iron, chicken, jambalaya, one pot meals, sausage

Tried this recipe?Let us know how it was!

November 29, 2021October 8, 2024

JessLeave a comment

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