Mom’s Hearty Beef, Tomato & Pasta Skillet

A hearty, comforting one-pot meal made with ground beef, tomatoes, peppers, corn, and pasta—just like Mom used to make. 

This is one of my favorite go-to meals, and it takes me right back to my childhood.

I remember my mother making this for our family with the bell peppers and tomatoes she grew in her garden. The kitchen would fill with the wonderful aroma of beef, vegetables, tomatoes, and seasonings, and we couldn't wait to fill our bowls.

It was simple, hearty, and so good—the kind of meal that didn't need anything fancy to make everyone happy.

One of the things I love most about this recipe is how flexible it is. Don't have fresh garden vegetables? No problem. Canned tomatoes and frozen bell peppers work beautifully. You can use canned corn along with its juices or frozen corn. If you don't have corn, substitute peas or beans. This is a wonderful “use what you have” recipe, and it always seems to turn out delicious.

Ingredients:

1 lb. ground beef 
1 sweet bell pepper, chopped
1 onion, chopped
2 garlic cloves, minced
2 jalapeno peppers, finely chopped
2 (14-1/2 ounce) cans diced tomatoes with chilis, undrained
2 (14-1/2 ounce) cans beef broth (Or 3 3/4 c. water and 3 3/4 tsp. beef bouillon powder) 
1 (8 ounce) can tomato sauce
1 c. frozen corn
1/4 c. tomato paste
2 tsp. Italian seasoning
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. pepper
2 1/2 c. uncooked pasta, elbow, spiral or your favorite
1/2 c. Parmesan cheese, cheddar cheese or pepper jack cheese 

Directions:

 Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the ground beef, bell pepper, onion, and jalapeño peppers. Cook for 6–8 minutes, breaking up the beef as it cooks, until the beef is no longer pink and the onion is tender and translucent.

Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Drain any excess grease from the pot.

Stir in the diced tomatoes with their juices, beef broth, tomato sauce, tomato paste, frozen corn, Italian seasoning, garlic powder, onion powder, and black pepper.

Increase the heat and bring the mixture to a gentle boil.

Stir in the uncooked pasta. Return the mixture to a boil, then reduce the heat to low.

Cover the pot and simmer gently for 10–12 minutes, stirring occasionally, until the pasta is tender. If the pasta needs a little more liquid while cooking, add a small amount of water or broth.

Taste and adjust the seasonings if needed. Ladle into bowls and top with Parmesan, cheddar, or pepper jack cheese. 

Serve hot and enjoy!

Tips for the Best Results:

• Don't overcook the pasta. It will continue absorbing liquid as it sits, so cook just until tender.
• Drain excess beef grease. This keeps the finished dish from becoming unnecessarily greasy.
• Use the tomato juices. Don't drain the diced tomatoes—the juices add flavor and liquid to the broth.
• Adjust the jalapeño. Use less for a milder meal or add another pepper if your family likes some heat.
• Watch the pot toward the end. Pasta absorbs quite a bit of liquid. If the mixture becomes thicker than you prefer, stir in a little additional broth.
• Let it rest. Give the finished dish about 5 minutes before serving. The flavors have a chance to come together, and the broth will thicken slightly.

Variations & Substitutions:

• Use fresh garden tomatoes: When tomatoes are plentiful, replace some or all of the canned tomatoes with peeled and chopped fresh tomatoes.
• Change the vegetables: Corn, peas, green beans, or beans can all be used. This is a great refrigerator and pantry clean-out meal.
• Make it cheesier: Stir a handful of shredded cheddar or pepper jack into the pot just before serving.
• Try different pasta: Elbows, rotini, shells, penne, or another sturdy pasta all work well.
• Make it less spicy: Use regular diced tomatoes instead of tomatoes with chiles and reduce or omit the jalapeños.
• Add more vegetables: Zucchini, mushrooms, carrots, or additional bell peppers would be delicious additions.

Serving Suggestions:

This is hearty enough to serve as a complete meal, but it's especially good with:

• Warm crusty bread or homemade rolls
• Garlic bread
• A simple green salad
• Cornbread
• Sliced cucumbers and tomatoes
• Extra shredded cheese on top

How to Store:

Refrigerator:  Allow leftovers to cool before transferring them to an airtight container. Refrigerate for 3–4 days.

Because the pasta continues absorbing the broth as it sits, leftovers may become thicker. Add a splash of beef broth or water when reheating and warm gently on the stovetop or in the microwave.

Frequently Asked Questions:

Can I freeze this recipe?
Yes, but the pasta may soften after freezing and thawing. For the best texture, freeze the beef and tomato mixture without the pasta if you know you'll be making it ahead. Cook fresh pasta when you're ready to serve.

Can I use fresh vegetables instead of frozen?
Absolutely. That's actually how I remember my mother making this recipe—with vegetables from her garden. Fresh bell peppers, tomatoes, and corn are wonderful when they're in season.

Can I make this less spicy?
Yes. Use regular diced tomatoes instead of tomatoes with chiles and reduce or leave out the jalapeño peppers.

Can I use a different kind of meat?
Ground turkey, ground pork, or a combination of ground meats can be substituted for the ground beef. The flavor will be a little different, but the recipe will still be delicious.

Why I Love This Recipe:

Some recipes are more than just recipes. They carry memories with them.

This one reminds me of my mother, her garden, and those family meals when we were all waiting for her to finish cooking so we could fill our bowls. She didn't need a complicated recipe or expensive ingredients. She used what she had grown, what was in the pantry, and what she knew her family loved.

That's still my favorite way to cook—and this is one of those recipes that proves simple food made with love can be some of the best food of all.

Old-Fashioned Caramel Nut Bars

Buttery shortbread, rich homemade caramel, chocolate, and crunchy nuts come together in this irresistible vintage-style dessert.

There’s something special about finding an old recipe tucked away where you least expect it. While cleaning out an old cabinet, I came across a tablet where I had written down recipes I wanted to try years ago. Among those recipes was this one for caramel bars—and finding it brought back a flood of memories.

Apparently, collecting recipes runs in the family. Like mother, like daughter!

I remember making these when I was much younger, and I still love them for the same reason I did back then: Caramel. A buttery, lightly sweet crust is topped with a rich homemade caramel layer, followed by melted chocolate and crunchy nuts. The combination is hard to resist.

These bars have that wonderful old-fashioned homemade quality that makes you want to cut just one more little square.

Ingredients:

For the Crust:
2 sticks butter, melted
1 c. brown sugar
2 c. flour
1/2 tsp. salt

For the Caramel Layer:
1 c. butter
1 c. brown sugar, packed
1/4 c. light corn syrup
1/4 c. sweetened condensed milk
1 tsp. vanilla extract

For the Topping:
1 c. chocolate chips
1 c. chopped nuts such as pecans, walnuts, or almonds. (Optional)

Directions:

Preheat the oven to 350°F. Grease or butter the bottom of a 9 × 13-inch baking pan and set aside.

In a medium bowl, combine the melted butter, brown sugar, flour, and salt. Mix until well combined and a crumbly dough forms.

Press the mixture evenly into the bottom of the prepared pan. 

Bake for 15–18 minutes, or until the edges and surface are lightly golden. Remove from the oven and allow the crust to cool.

While the crust cools, melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup, and sweetened condensed milk. Cook, stirring constantly, until the mixture begins to bubble.

Continue cooking and stirring for about 4 to 5 minutes, until the caramel thickens and turns a rich golden color. 

Remove from the heat and immediately stir in the vanilla.

Pour the warm caramel evenly over the cooled crust. Allow it to sit for about 10 to 15 minutes, just until the caramel has settled and is no longer extremely hot.

Sprinkle the chocolate chips evenly over the caramel. Let it sit for about a minute, so the chocolate can soften, then gently spread it into an even layer with a spatula.

Sprinkle the chopped nuts over the chocolate while it is still soft, gently pressing them into the chocolate if needed.

Allow the bars to cool at room temperature until no longer warm. Refrigerate for 1–2 hours, or until firm.

Remove from the refrigerator and cut into bars or squares. For cleaner cuts, let them sit at room temperature for several minutes before slicing.

Serve and enjoy!

Tips for the Best Success:

• Use a light-colored saucepan for the caramel if possible. It makes it easier to see when the caramel reaches that beautiful golden color.
• Keep stirring the caramel. Constant stirring helps prevent scorching and keeps the mixture smooth.
• Don't overcook the caramel. Once it has thickened and reached a rich golden color, take it off the heat. Overcooking can make the caramel too firm once chilled.
• Let the crust cool before adding the caramel. This helps keep the layers distinct.
• Don't skip the chilling time. The refrigerator helps the caramel and chocolate layers firm up so the bars are easier to cut.
• For neat squares, use a sharp knife. Wiping the knife clean between cuts makes the layers look especially pretty.

Variations & Substitutions:

• Pecans: My first choice for these bars because they pair beautifully with caramel.
• Walnuts: Give the bars a slightly heartier, old-fashioned flavor.
• Almonds: Add a nice crunch and a slightly different flavor.
• Milk chocolate: Makes the bars sweeter and especially indulgent.
• Semi-sweet chocolate: Balances the sweetness of the caramel nicely.
• No nuts: Simply leave them off for a delicious nut-free version.
• Chocolate drizzle: Instead of covering the entire top with chocolate, drizzle melted chocolate over the caramel and finish with nuts.

Serving Suggestions:

These are wonderful with a cup of coffee, tea, or a cold glass of milk. For a special dessert, warm an individual bar slightly and serve it with a scoop of vanilla ice cream.

They would also make a lovely addition to a Christmas cookie tray, holiday dessert table, bake sale, or family gathering.

How to Store:

Store the caramel bars in an airtight container in the refrigerator for up to 1 week. Place parchment or wax paper between layers if stacking them.

Allow them to sit at room temperature for several minutes before serving for the best texture.

Frequently Asked Questions:

Can I use evaporated milk instead of sweetened condensed milk?
No. Sweetened condensed milk is thicker and sweeter and helps give the caramel its intended consistency. Evaporated milk isn't a direct substitute.

Why did my caramel become too hard?
The caramel may have been cooked a little too long. Since it continues to firm as it cools, remove it from the heat as soon as it thickens and turns golden.

Can I make these without nuts?
Absolutely. The nuts are optional, and the bars are still delicious with just the chocolate topping.

Can I freeze caramel bars?
Yes. Wrap the bars well and place them in an airtight freezer-safe container. Freeze for up to about 2 months. Thaw them in the refrigerator before serving.

What is the best chocolate to use?
Both milk chocolate and semi-sweet chocolate work well. Semi-sweet chocolate provides a nice contrast to the sweet caramel, while milk chocolate gives you a sweeter, more candy-like bar.

Ham and Broccoli Custard Bake – Easy Old-Fashioned Leftover Ham Recipe

A Simple Casserole Mom Made Whenever We Had Leftover Ham

This old-fashioned Ham and Broccoli Custard Bake came from a newspaper clipping that Mom saved years ago. It was one of those simple recipes that gave leftover ham a completely different purpose.

Whenever we had leftover ham, Mom would find different ways to use it. If a recipe was especially good, she kept it and made it again. This was one of those recipes worth keeping.

Tender broccoli and savory ham are combined with sautéed onion and garlic, then covered with a lightly seasoned egg custard made with cream and a touch of nutmeg. Parmesan cheese is sprinkled over the top before everything is baked until the custard is set.

It is an easy, comforting casserole made with ingredients you probably already have in your kitchen.

Ingredients:

3.5 to 5 c. frozen broccoli
1 onion, minced
1 clove garlic, minced 
3 Tbsp. olive oil
1 1/2 c. ham, cubed into small pieces
2 tsp. parsley
3 eggs
1 1/2 tsp. Worcestersore sauce
2 tsp. parsley
salt and pepper to taste
1/8 tsp. nutmeg
1/4 c. whipping cream
2 Tbsp. Parmesan Cheese

Directions:

Preheat the oven to 375°F. Butter a 9-by-13-inch baking dish and set it aside.

Cook the frozen broccoli according to the package directions. If the broccoli pieces are particularly large, you can cut them into smaller, bite-sized pieces. Drain it well.

In a cast-iron skillet over medium heat, warm the olive oil.

Add the minced onion and sauté until translucent and tender, about 5–7 minutes.

Add the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to let the garlic brown.

Gently stir the drained broccoli into the onion and garlic mixture until everything is evenly combined.

Transfer the broccoli mixture to the prepared baking dish.

Scatter the cubed ham evenly over the top of the broccoli mixture.

In a medium bowl, beat the eggs with the Worcestershire sauce, parsley, salt, pepper, and nutmeg until well combined and slightly frothy.

Stir in the whipping cream or half-and-half.

Pour the egg mixture evenly over the ham and broccoli.

Sprinkle the Parmesan cheese over the top.

Bake for 25–30 minutes, or until the custard is set and the center is no longer jiggly.

The broccoli should remain tender-crisp, and the top should be lightly golden.

Allow the casserole to rest for about 5 minutes before serving.

Tips for the Best Success:

• Drain the broccoli well. Frozen broccoli can release quite a bit of water as it cooks. Excess moisture can make the custard watery, so give the broccoli a good drain before adding it to the skillet.
• Use cooked ham. This is a great recipe for leftover baked ham, holiday ham, or a ham steak that has already been cooked.
• Don't overbake it. The egg mixture should be set but still tender. Overbaking can make the custard rubbery.
• Cut the ham into small cubes. Smaller pieces distribute the ham throughout the casserole and make each serving easier to eat.
• Let it rest before serving. Giving the casserole a few minutes to cool allows the custard to finish setting.

Variations and Substitutions:

• Add 1/2 cup shredded cheddar cheese to the broccoli mixture. 
• Use different cheeses like Swiss, Gruyère, or Monterey Jack for some or all of the Parmesan.
• Substitute fresh broccoli florets for frozen. Steam or blanch until just tender before using.
• Add sauté sliced mushrooms along with the onion for extra savory flavor.
• Add a diced bell pepper.
• Instead of whipping cream use half-and-half or evaporated milk.  

Serving Suggestions: 

Serve it with:

• Crusty homemade bread or dinner rolls
• A simple green salad
• Sliced tomatoes
• Applesauce
• Roasted or baked potatoes
• A light fruit salad

How to Store Leftovers: 

• Refrigerate:  Cover leftover casserole and refrigerate for up to 3–4 days.
• Reheating:  Reheat individual portions in the microwave until warmed through, or reheat larger portions in a 325°F oven until heated.

Frequently Asked Questions:

Can I make this ahead?
Yes. You can assemble the casserole several hours ahead, cover it, and refrigerate it until you're ready to bake.

For the best texture, I recommend taking the casserole from the refrigerator while the oven preheats. You may need to add a few extra minutes to the baking time if the casserole is still quite cold.

Can I use leftover holiday ham?
Absolutely! This is one of the reasons this recipe is so useful. It's a wonderful way to turn leftover ham into an entirely different meal.

Can I use fresh broccoli instead of frozen?
Yes. Cook the fresh broccoli until just tender before adding it to the recipe. Avoid cooking it until very soft because it will continue cooking in the oven.

Why is my casserole watery?
The most common reason is excess moisture from the broccoli. Make sure the cooked broccoli is thoroughly drained before adding it to the baking dish.

Can I use milk instead of cream?
You can, although the cream or half-and-half gives the custard a richer and creamier texture. If using milk, whole milk would be preferable.

Can I freeze this casserole?
Egg-based casseroles can change texture after freezing and thawing, so I recommend enjoying this one fresh or refrigerated rather than freezing it. 

One-Pan Lemon Chicken and Garden Vegetables

Tender chicken, roasted potatoes, broccoli, peppers, and onions come together with a simple lemon-garlic seasoning for an easy family supper.

My mother used to make this simple chicken and vegetable dish often. It was one of those meals that didn't require a lot of fuss or a sink full of dirty dishes. Everything came together on one baking sheet and went into the oven.

The combination of tender chicken, potatoes, onions, bell peppers, and broccoli makes this a hearty meal all by itself. A simple mixture of olive oil, garlic, onion, oregano, and lemon juice seasons everything beautifully.

The lemon is subtle, but it makes a difference. It brightens the entire dish and gives the roasted vegetables and chicken a fresh flavor without overpowering the other ingredients.

This is a wonderful recipe for those evenings when you want a homemade supper without spending hours in the kitchen.

Ingredients:

1/4 c. olive oil
1 Tbs. lemon juice
2 tsp. salt
¼ tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano
1 pound potatoes, diced into bite sized pieces
1 onion, cut into 1 inch pieces
1 bell pepper, cut into 1 inch pieces
2 cups broccoli florets
4 cloves garlic, minced
2 boneless, skinless chicken breasts, cut into 1 inch pieces

Directions:

Preheat the oven to 375°F. Lightly grease a large rimmed baking sheet or line with parchment paper.

In a large bowl, whisk together the olive oil, lemon juice, salt, black pepper, garlic powder, onion powder, and oregano.  Set aside.

Place the diced potatoes, onion, and bell pepper on the prepared baking sheet.

Drizzle about 2 tablespoons of the marinade over the vegetables and toss until they are evenly coated. Spread the vegetables into a single layer.

Bake for 20 minutes.

While the vegetables are baking, add the chicken, broccoli, and minced garlic to the remaining mixture in the bowl. Toss until evenly coated.

After the vegetables have baked for 20 minutes, remove the baking sheet from the oven.

Carefully stir or turn the potatoes, onions, and bell peppers so they cook evenly. Move the vegetables off to the side of the baking pan.  

Add the chicken and broccoli mixture in the center of the baking sheet.  Spread the chicken and vegetables out into an even layer. 

Return the baking sheet to the oven and bake for about 20 minutes, turning the chicken and vegetables halfway through cooking.

Continue baking until the chicken reaches an internal temperature of 165°F and the potatoes are tender when pierced with a fork.

Serve hot and enjoy!

Tips for Best Success:

• Cut the potatoes into small, even pieces. This helps them cook through in the same amount of time as the other vegetables.
• Don't overcrowd the pan. Spread the ingredients into a single layer so they roast instead of steaming.
• Cut the chicken into similar-sized pieces. Uniform pieces will cook more evenly.
• Use fresh garlic when possible. The minced garlic adds wonderful flavor as it roasts with the chicken and vegetables.
• Turn everything halfway through cooking. This helps the chicken brown and allows the vegetables to cook more evenly.
• Check the chicken with a thermometer. Chicken should reach 165°F in the thickest pieces.
• Don't overcook the broccoli. Adding it later keeps it tender-crisp instead of mushy.

Variations and Substitutions:

• This recipe is easy to adapt to whatever vegetables you have available. Try carrots, zucchini, yellow squash, cauliflower, green beans, or Brussels sprouts.
• Boneless, skinless chicken thighs can be substituted for the chicken breasts. Cut them into similar-sized pieces and cook until they reach 165°F.
• If your family enjoys a stronger lemon flavor, add another tablespoon of lemon juice or serve the finished dish with fresh lemon wedges.
• Sprinkle freshly grated Parmesan cheese over the vegetables during the last few minutes of baking.
• A pinch of red pepper flakes or cayenne pepper can add a gentle kick to the lemon-garlic seasoning.
• Fresh parsley, thyme, or rosemary can be sprinkled over the finished dish for additional flavor and color.

Serving Suggestions:

Serve it with:

• Warm homemade dinner rolls
• Crusty French bread
• A simple green salad
• Cucumber and onion salad
• Fresh fruit
• Applesauce
• A light dessert such as fruit crisp or spice cake

How to Store:

• Refrigerator: Allow leftovers to cool, then transfer them to an airtight container and refrigerate within 2 hours. Store in the refrigerator for up to 3 to 4 days.
• Reheating:  Reheat individual portions in the microwave or reheat larger portions in a covered baking dish in a 350°F oven until heated through.
• For the best texture, avoid repeatedly reheating the entire batch. Reheat only the amount you plan to eat.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work very well in this recipe. Cut them into approximately 1-inch pieces and cook until they reach 165°F.

Can I use frozen broccoli?
Fresh broccoli gives the best texture, but frozen broccoli can be used. Thaw and drain it well before adding it to the baking sheet so excess moisture doesn't make the vegetables soggy.

Can I use other vegetables?
Absolutely. This is a very flexible one-pan meal. Carrots, zucchini, cauliflower, green beans, and Brussels sprouts are all good choices.

Why are the potatoes cooked before the chicken?
Potatoes take longer to become tender than small pieces of chicken. Giving them a 20-minute head start allows everything to finish cooking at approximately the same time.

Can I prepare this meal ahead of time?
You can chop the vegetables and chicken ahead of time and prepare the seasoning mixture separately. For food safety, keep the raw chicken refrigerated and separate from the vegetables until you're ready to cook.

How do I know when the chicken is done?
The safest way is to use an instant-read thermometer. The thickest pieces of chicken should reach 165°F.

Does this recipe taste strongly of lemon?
No. The lemon provides a subtle brightness rather than a strong lemon flavor. It helps balance the savory garlic, onion, and oregano.

Homemade Wild Rice and Seasoned Rice Mix

Skip the boxed mix and make this flavorful homemade rice side dish with ingredients you know and love. 

Those boxes of seasoned rice mix can certainly be convenient, but making your own is easier than you might think—and you get to choose exactly what goes into it.

We especially enjoy wild rice combined with Jasmine rice because Jasmine rice has such a wonderful flavor. However, this recipe is flexible enough that you can use your favorite white rice instead.

My mom would often make this seasoned rice as a side dish instead of potatoes. It was filling, flavorful, and, in our opinion, even better than the boxed mixes. The combination of herbs and warm spices gives the rice plenty of flavor without requiring a long list of complicated ingredients.

It's a simple homemade side dish that works beautifully with everything from roasted chicken and pork to meatloaf and beef.

Ingredients:

1 Tbs. chicken bouillon granules or powder
1 tsp. dried onion
1/2 tsp. parsley
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. turmeric
1/2 tsp. cumin
1/4 tsp. ginger
1/2 tsp. pepper
1 1/2 tsp. seasoned salt
2 1/2 c. water
2 Tbs. butter or margarine
1 c. uncooked white rice, such as Jasmine
1/3 c. uncooked wild rice 

 Directions:

In a medium saucepan, combine the chicken bouillon, dried minced onion, parsley, garlic powder, onion powder, turmeric, cumin, ginger, black pepper, and seasoned salt. Stir until all of the seasonings are evenly combined.

Add the water, butter, white rice, and wild rice to the saucepan.  Stir well to combine.

Place the saucepan over medium-high heat and bring the mixture to a boil.

Once it reaches a boil, cover the saucepan tightly with a lid. Reduce the heat to low and let the rice simmer gently for 25 to 30 minutes.

Cook until the liquid has been absorbed and both the white rice and wild rice are tender.

Remove the saucepan from the heat and let the rice stand, covered, for about 5 minutes. Fluff gently with a fork before serving.

Tips for Best Success:

• Use the rice you enjoy. Jasmine rice is our favorite white rice, but you can substitute another long-grain white rice.
• Keep the heat low. Once the rice reaches a boil, reduce the heat to low. A gentle simmer helps prevent the rice from scorching on the bottom.
• Keep the lid on while cooking. Removing the lid too often allows steam to escape and can affect the cooking time.
• Let it rest before serving. Allowing the cooked rice to sit covered for about 5 minutes gives the remaining moisture time to distribute throughout the rice.
• Fluff gently. Use a fork rather than vigorously stirring the rice, so the grains stay separate.
• Watch the liquid. If the rice is not tender when the liquid has been absorbed, add a small amount of hot water, cover, and continue cooking until tender.
• Taste before adding extra salt. Chicken bouillon and seasoned salt can both contain quite a bit of sodium, so additional salt may not be necessary.

Variations and Substitutions:

• Jasmine rice is our family favorite, but long-grain white rice, basmati rice, or another preferred variety can be used.
• For a heartier side dish, stir in finely diced carrots, peas, corn, or mushrooms.
• A little fresh parsley stirred in just before serving adds a fresh flavor and brightens the dish.
• Sauté a little finely chopped onion and garlic in the butter before adding the remaining ingredients.
• Sliced mushrooms make a delicious addition and pair especially well with wild rice.
• For a vegetarian version, substitute vegetable bouillon for the chicken bouillon. Check the label to make sure the bouillon is vegetarian.

Serving Suggestions:

This homemade seasoned rice makes an excellent side dish for:

• Roast chicken
• Baked or grilled pork chops
• Meatloaf
• Roast beef
• Turkey
• Fried chicken
• Beef stew
• Grilled chicken
• Pork loin
• Roasted vegetables

It is hearty enough to serve in place of potatoes, just as Mom did.

How to Store:

• Refrigerator:  Allow leftover rice to cool and transfer it to an airtight container. Refrigerate for up to 3 to 4 days.
• Reheating: Add a tablespoon or two of water or broth, cover, and heat gently in the microwave or on the stovetop until hot.
• Freezer:  The cooked rice can also be frozen in an airtight freezer-safe container for up to 2 to 3 months. Thaw in the refrigerator and reheat thoroughly.

Frequently Asked Questions:

Can I use all white rice instead of wild rice?
Yes. You can replace the wild rice with additional white rice. Keep in mind that changing the rice can change the cooking time and the amount of liquid needed, so check the rice as it cooks.

Can I use brown rice?
You can, but brown rice generally requires a longer cooking time and more liquid than white rice. For the most reliable results, use the rice varieties specified in the recipe.

Can I make the seasoning mix ahead of time?
Absolutely. The dry seasoning ingredients can be mixed together ahead of time and stored in an airtight container until you're ready to make the rice.

Is this recipe similar to boxed seasoned rice mixes?
Yes. The homemade seasoning gives you a flavorful seasoned rice dish without relying on a boxed mix. You also have complete control over the rice, seasonings, and ingredients.

Can I make this without chicken bouillon?
Yes. You can substitute vegetable bouillon or use broth in place of some or all of the water. If using broth, keep in mind that you may want to reduce the seasoned salt.

Why is my wild rice still chewy?
Wild rice naturally has more texture than white rice and can take longer to become tender. If the liquid has been absorbed, but the wild rice is still too firm, add a little hot water, cover the pan, and continue simmering until it reaches the texture you prefer.

Old-Fashioned Pocketbook Rolls

Light, airy homemade yeast rolls with a buttery center

This recipe came from my aunt, who loved to bake. One of the first bread recipes I made when I was learning to bake was her Pocketbook Rolls. I remember being so pleased when they turned out light, airy, and beautifully golden on my very first try.

That first successful batch hooked me on making bread.

In our family, Sunday was bread-making day, and there was something special about spending part of the day in the kitchen making homemade bread and rolls. These Pocketbook Rolls are a wonderful recipe for anyone who is just beginning to work with yeast dough because the shaping is simple, and the finished rolls are so rewarding.

The little pat of butter tucked inside each roll melts as the rolls bake, giving them their signature buttery center. They are wonderful served warm alongside a Sunday dinner, but they are just as tempting straight from the baking pan.

Ingredients:

For the Dough:
4 1/4 tsp. active dry yeast
1/2 c. warm water, approximately 105°F to 110°F
2 Tbs. granulated sugar
5 c. flour, plus more as needed
1 Tbs. salt
1/4 c. granulated sugar
1 1/2 c. whole milk, warmed to about 100°F
1 large egg, room temperature
1/2 c. butter, melted and cooled to lukewarm

For Shaping the Rolls:
1/4 to 1/2 c. butter, straight from the refrigerator, cut into small pats

For the Tops:
Olive oil or melted butter, for brushing
Additional butter, for brushing the warm baked rolls

Directions:

Lightly grease one or two baking pans, depending on the size of your rolls.

In a medium bowl, combine the warm water, yeast, and 2 tablespoons of sugar. Stir well and place the bowl in a warm location for 8 to 10 minutes, or until the yeast becomes foamy and active.

If the yeast does not become foamy, check the temperature of the water and make sure the yeast is still active before continuing.

In a large mixing bowl, combine 2 cups of flour, the salt, and 1/4 cup of sugar.

Add the warm milk, room-temperature egg, lukewarm melted butter, and activated yeast mixture. Beat with a wooden spoon for about 2 minutes, or until well combined.

Gradually add the remaining flour, stirring until the dough becomes too stiff to mix with a spoon.

Turn the dough onto a lightly floured surface and knead for about 10 minutes, adding flour a little at a time as needed. The dough should be smooth and slightly tacky, but not sticky.

Place the dough in a lightly greased bowl. Lightly brush or rub the surface of the dough with a little olive oil to keep it from drying out.

Cover the bowl with plastic wrap or a clean, lint-free kitchen towel. Place it in a warm, draft-free location and let the dough rise until doubled in size, about 90 minutes. The exact time will depend on the temperature of your kitchen.

Punch the dough down gently and turn it onto a lightly floured surface.

Roll the dough out to about 1/4 inch thick.

Using a drinking glass or a doughnut cutter with the center removed, cut the dough into rounds. Press the cutter straight down into the dough without twisting. Twisting can compress the edges and make it harder for the rolls to seal properly.

Using butter straight from the refrigerator, cut it into small, thin pats. The butter should remain cold and firm while you are shaping the rolls. Cold butter is important because softened butter can squish toward the edges when the dough is folded, making it difficult to get a tight seal.

Place one small pat of cold butter slightly to one side of each dough round. Keep the butter at least 1/4 inch away from the edge of the dough.

Fold the empty half of the dough over the buttered half, creating the pocketbook shape.

Press the two edges together firmly with your fingers to seal the roll. Make sure the edges are tightly sealed, so the butter stays inside while the rolls bake.

Place the shaped rolls on the prepared baking pans, leaving a little space between them.

Repeat with the remaining dough.

Lightly brush the tops of the rolls with olive oil or melted butter.

Cover the pans with a clean, lint-free kitchen towel and place them in a warm location. Let the rolls rise until noticeably puffy and nearly doubled in size.

Preheat the oven to 350°F.  Bake the rolls for 15 to 20 minutes, or until they are lightly golden brown.

Remove the rolls from the oven and immediately brush the warm tops generously with butter.

Serve warm and enjoy!

Tips for the Best Pocketbook Rolls:

• Use lukewarm liquids. The water and milk should feel warm but not hot. Water or milk that is too hot can damage the yeast.
• Let the yeast become foamy. This is a good indication that your yeast is active and ready to use.
• Don't add too much flour. The dough should be slightly tacky after kneading. Adding excessive flour can result in heavy, dry rolls.
• Knead the dough thoroughly. About 10 minutes of kneading helps develop the gluten needed for light, airy rolls.
• Give the dough time to rise. Rising time can vary depending on your kitchen temperature, so watch the dough rather than the clock.
• Keep the butter away from the edges. Leaving about 1/4 inch around the edge gives you enough dough to create a secure seal.
• Seal the rolls firmly. Press the folded edges together well, so the butter doesn't escape during baking.
• Don't skip the second rise. This helps give the rolls their soft, airy texture.
• Brush them with butter while warm. The warm rolls absorb some of the butter, making the tops tender and flavorful.

Variations and Substitutions:

Butter or Lard:
The original recipe calls for butter in the dough. If you prefer, you can substitute an equal amount of softened or melted lard for a more old-fashioned flavor.
Dinner Rolls:
Make smaller dough rounds and use smaller pats of butter for petite dinner rolls.
Sweeter Rolls:
For a slightly sweeter roll, increase the sugar in the dough by 1 to 2 tablespoons.
Garlic Butter Pocketbook Rolls:
Replace the plain butter inside the rolls with garlic butter. These are especially good served with pasta, soups, or Italian-style meals.
Herb Butter:
Mix softened butter with finely chopped parsley, thyme, or chives before placing it inside the dough.

Serving Suggestions:

These homemade Pocketbook Rolls are perfect alongside:

• Roast beef, pork, or chicken
• Mashed potatoes and gravy
• Homemade soups and stews
• Fried chicken
• Meatloaf
• Holiday dinners
• Sunday supper
• Ham and scalloped potatoes
• Green beans, corn, or other garden vegetables

They're also delicious split open while still warm and served with additional butter.

How to Store:

• Room Temperature:  Store completely cooled rolls in an airtight container or zip-top bag at room temperature.
• Freezer:  Freeze the cooled rolls in a freezer-safe bag or container for up to 2 to 3 months. Thaw at room temperature and warm briefly in the oven before serving.
• For the best texture, avoid storing homemade rolls uncovered, as they can dry out quickly.

Frequently Asked Questions:

Why are they called Pocketbook Rolls?
The folded shape resembles an old-fashioned pocketbook or small handbag, giving these rolls their charming name.

Can I make the dough ahead of time?
Yes. The dough can be prepared ahead and refrigerated after the first rise. Allow it to come closer to room temperature before rolling and shaping.

Why did my rolls turn out heavy?
Too much flour, insufficient kneading, inactive yeast, or not allowing the dough enough time to rise can all result in heavier rolls.

Why did the butter leak out?
The most common reason is that the butter was placed too close to the edge or the folded dough was not sealed tightly enough. Leave about 1/4 inch around the butter and firmly pinch the edges together.

Can I use instant yeast?
Yes. Instant yeast can generally be substituted for active dry yeast. You can mix it directly into the dry ingredients, although following the original recipe's yeast-activation method is perfectly fine when using active dry yeast.

Can I make these rolls smaller?
Absolutely. Smaller Pocketbook Rolls are perfect for holiday dinners or large family gatherings. Just use smaller dough rounds and smaller pieces of butter, and begin checking them for doneness a little earlier.

Old-Fashioned Unstuffed Cabbage Skillet with Ground Beef and Rice

All the comforting flavors of stuffed cabbage rolls without the work of rolling individual cabbage leaves.

If you love the comforting flavors of stuffed cabbage rolls but don't love all the work that goes into rolling each cabbage leaf, this skillet version may become a new family favorite.

This recipe has a special place in my family because it was my mother's clever way of preparing stuffed cabbage for a family that wasn't particularly fond of cabbage. When I was growing up, I would carefully eat the flavorful meat and rice filling and leave the cabbage for Mom. She never seemed to mind because she actually liked the cabbage.

Sometimes she would simply cut the cabbage into pieces and serve it alongside the meal. It wasn't until many years later that I learned her secret: she chopped the cabbage into smaller pieces and cooked it right into the seasoned beef and rice mixture. Somehow, that made all the difference.

My children followed in my footsteps. They would remove the cabbage and happily eat the meat and rice filling, just as I had done. But over the years, I learned to appreciate the cabbage, too, and eventually came to love stuffed cabbage rolls.

This easy one-skillet recipe gives you all those familiar stuffed cabbage flavors without the fuss of boiling cabbage leaves, making the filling, and carefully rolling each one. Everything cooks together in one skillet for a hearty, satisfying supper that tastes like home.

Ingredients:

2 Tbs. olive oil
1 pound ground beef
1 onion, diced
3 cloves garlic, minced
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/2 c. uncooked white rice
1 (15 ounce can) tomato sauce
1 1/2 c. water
1 tsp.  beef bouillon powder
6 cups cabbage, core removed, chopped fine 

Directions:

Heat the oil. In a large cast iron skillet, heat the olive oil over medium-high heat.  Add the ground beef and diced onion. Cook, breaking the beef into small crumbles, until the beef is no longer pink and the onions are soft and translucent. Drain off excess grease if desired.

 Stir in the garlic, salt, black pepper, and paprika. Cook for about 20 seconds, just until the garlic becomes fragrant.

Stir in the uncooked rice, tomato sauce, water, and beef bouillon powder. Mix well, scraping up any flavorful browned bits from the bottom of the skillet.

Stir in the finely chopped cabbage until it is evenly distributed throughout the beef and rice mixture.

Bring the mixture to a gentle boil. Reduce the heat to low, cover the skillet, and simmer for 20 to 25 minutes. Stir occasionally to keep the rice from sticking and to help the cabbage cook evenly.  Continue cooking until the rice and cabbage are tender and most of the liquid has been absorbed into the mixture. If needed, add a small amount of water and continue cooking until the rice is tender.

Spoon the cabbage and beef mixture into bowls and serve with a dollop of sour cream, if desired.

Tips for Best Success:

• Chop the cabbage fairly small. This is the key to Mom's method. Smaller pieces become tender more quickly and blend into the beef and rice instead of sitting in large pieces on top.
• Don't skip browning the beef. The browned bits left in the skillet add wonderful flavor to the finished dish.
• Use uncooked rice. The rice cooks right in the tomato sauce and seasoned broth, absorbing all those savory flavors.
• Keep the skillet covered. The trapped steam helps both the cabbage and rice become tender.
  Stir occasionally. This helps distribute the cabbage and prevents the rice from settling and sticking to the bottom.
• Watch the liquid toward the end. Different types of cabbage can release different amounts of moisture. If the rice isn't tender, but the skillet looks dry, add a small splash of water.
• Let it rest for a few minutes. After cooking, letting the skillet sit for about 5 minutes allows the remaining liquid to settle and the flavors to come together.

Variations and Substitutions:

• Substitute part or all of the ground beef with ground pork for a slightly richer flavor.
• Ground turkey can be used in place of beef for a lighter version.
• Brown rice can be used, but it will require additional cooking time and liquid. Follow the package cooking guidance for the best results.
• Replace part of the tomato sauce with undrained diced tomatoes for a chunkier tomato flavor.
• Add a little onion powder, garlic powder, or Italian seasoning if you prefer a more seasoned dish.
• Sprinkle shredded cheddar or mozzarella over the top during the last few minutes of cooking and cover until melted.
• Add a pinch of red pepper flakes or a little cayenne pepper for some heat.
• A spoonful of sour cream on top adds a cool, creamy contrast to the warm tomato and beef mixture.

Serving Suggestions:

This is a hearty meal on its own, but it pairs beautifully with simple sides.

Serve it with:

• Crusty homemade bread or dinner rolls
• Buttered corn
• Green beans
• A simple garden salad
• Applesauce
• Roasted vegetables
• Mashed potatoes for an especially comforting meal

How to Store:

• Refrigerator:  Allow leftovers to cool, then place them in an airtight container and refrigerate for up to 3 to 4 days.
• Reheating:  Reheat individual portions in the microwave, stirring once or twice during heating. You can also reheat the mixture gently in a skillet over medium-low heat. Add a splash of water or broth if it has thickened too much.
• Freezer:  This recipe can also be frozen in airtight, freezer-safe containers for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Is this the same as stuffed cabbage rolls?
It has all the familiar flavors of stuffed cabbage rolls—ground beef, rice, tomato sauce, and cabbage—but everything is cooked together in one skillet instead of being wrapped in individual cabbage leaves.

Why chop the cabbage so small?
Smaller pieces cook more quickly and become tender enough to blend into the beef and rice mixture. This was my mother's trick for making cabbage more appealing to those of us who didn't care for large pieces of cooked cabbage.

Can I use leftover cooked rice?
Yes, but the recipe will need to be adjusted because cooked rice does not need the same amount of liquid or cooking time. Reduce the water and add the cooked rice later, after the cabbage has begun to soften.

Can I make this without a cast iron skillet?
Absolutely. Any large, deep skillet with a lid will work.

Why is my rice still crunchy?
The rice may need additional liquid or cooking time. Add a small amount of water or broth, cover the skillet, and continue simmering until the rice is tender.

Can I make this recipe ahead of time?
Yes. It reheats well, making it a convenient meal to prepare earlier in the day.

Can I freeze leftover stuffed cabbage skillet?
Yes. Cool it completely and store it in a freezer-safe airtight container for up to 2 to 3 months. Thaw in the refrigerator before reheating.

What can I serve on top?
Sour cream is especially good with this dish. You can also add shredded cheese, fresh parsley, or a little chopped green onion. 

Moist Old-Fashioned Spice Cake with Applesauce

This old-fashioned applesauce spice cake fills your kitchen with the comforting aroma of cinnamon, nutmeg, and ginger.

Some recipes are remembered as much for their aroma as they are for their flavor, and this Old-Fashioned Applesauce Spice Cake is one of them. As children, we always knew when Mom had this cake in the oven. The warm fragrance of cinnamon, nutmeg, and ginger drifted through the house and out into the yard, greeting us before we even reached the front door after an afternoon of playing outside.

We could hardly wait for it to cool. Every few minutes one of us would wander into the kitchen asking, "Is it cool yet?" or "Can we have a piece now?" Mom would laugh, gently shoo us back outside, and promise she'd let us know when it was ready. 

My kids were the same way when I baked this cake as well. 

This moist, tender cake is made with pantry staples and applesauce, which keeps it wonderfully soft for days. It's delicious just as it is, but a light vanilla glaze or cream cheese frosting makes it even more special. Whether served with coffee in the afternoon or as a simple family dessert, this timeless recipe has been bringing smiles to our table for generations.

Ingredients:

1/2 c. butter
1/4 c. shortening
1 1/2 c. sugar
2 eggs, lightly beaten
1 tsp. vanilla
1 c. applesauce
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
2 1/2 c. flour
1 c. raisins (optional)
1/2 c.  walnuts, chopped (optional)

Optional Vanilla Glaze:
1 c. powdered sugar
2 to 3 Tbs. milk
1/2 to 1 tsp. vanilla extract 

Instructions:

Preheat the oven to 350°F. Grease and lightly flour the bottom of a 9 × 13-inch baking pan.

In a large mixing bowl, beat together the butter, shortening, and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Mix in the applesauce and vanilla until smooth.

Add the cinnamon, baking soda, baking powder, salt, nutmeg, and ginger. Mix until evenly combined.

Gradually add the flour, mixing only until no dry streaks remain. Do not overmix.

Fold in the raisins and chopped walnuts, if using.

Pour the batter into the prepared baking pan and spread evenly.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cake in the pan before slicing.

If desired, in a medium bowl, whisk together the powdered sugar, milk, and vanilla until smooth, then drizzle the glaze over the cooled cake.

Serve and enjoy!

Mom's Notes:  If your raisins have become a little dry, place them in a bowl and cover with warm water for about 10 minutes. Drain and pat dry before adding them to the batter. They'll become plump and tender again.

Tips for Best Success:

• Bring the butter and eggs to room temperature for a smoother batter.
• Measure the flour by spooning it into the measuring cup and leveling it off to avoid a dry cake.
• Mix only until the flour disappears to keep the cake soft and tender.
• Unsweetened applesauce lets the warm spices shine, but sweetened applesauce works too.
• Check the cake a few minutes early since oven temperatures can vary.
• Allow the cake to cool before glazing, so the glaze stays beautifully on top.

Variations and Substitutions:

• Replace the walnuts with chopped pecans.
• Add 1/2 teaspoon ground cloves or allspice for a richer spice flavor.
• Stir in 1/2 cup shredded apple for extra moisture.
• Add 1/2 cup mini chocolate chips for a fun twist.
• Leave out the raisins and nuts if your family prefers a plain spice cake.
• Top with cream cheese frosting instead of a glaze for holidays or birthdays.

Serving Suggestions:

This cake is wonderful served:

• Warm with a cup of coffee or hot tea.
• Alongside vanilla ice cream.
• With a dollop of freshly whipped cream.
• As an afternoon snack.
• On a holiday dessert table with pumpkin pie and apple crisp.
• For breakfast with a hot cup of coffee.

How to Store:

• Room Temperature: Store tightly covered for up to 3 days.
• Refrigerator: Keeps well for up to 1 week in an airtight container.
• Freezer: Wrap individual slices or the entire cake tightly and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Frequently Asked Questions:

Can I use homemade applesauce?
Absolutely! Homemade applesauce gives this cake wonderful flavor and moisture.

Do I have to use raisins?
No. They're completely optional, and the cake is delicious without them.

Can I leave out the walnuts?
Yes. The nuts simply add a little crunch and can be omitted.

Can I make this in loaf pans?
Yes. Divide the batter between two greased 9 × 5-inch loaf pans and bake for approximately 50 to 60 minutes.

Can I freeze this cake?
Yes. It freezes beautifully. Wrap it well before freezing and thaw before serving.

Why is my cake dry?
Too much flour or overbaking are the most common causes. Measure carefully and begin checking for doneness a few minutes before the suggested baking time.

Old-Fashioned Skillet Pork Chops with Bacon & Onion Gravy

Tender pork chops slowly simmered with bacon, onions, herbs, and a rich homemade pan sauce made from everyday pantry ingredients.

Some recipes don't need fancy ingredients to become family favorites. This old-fashioned skillet pork chop recipe is proof of that. My mother's sister shared this recipe with our family, and it quickly became one of those dependable suppers everyone looked forward to.

Thick pork chops are first browned in smoky bacon drippings before slowly simmering in a savory homemade sauce made with onions, garlic, herbs, Worcestershire sauce, soy sauce, and just a touch of brown sugar and cider vinegar. The bacon is stirred back in near the end, adding even more rich flavor to every bite.

The result is fork-tender pork chops with a delicious onion gravy that begs to be spooned over mashed potatoes, rice, or buttered noodles. It's an easy, comforting farmhouse meal made from simple pantry ingredients that never goes out of style.

Ingredients: 

4 slices bacon, cut into 1/2-inch slices
4 thick cut pork chops
salt and pepper to taste
1 onion, halved and sliced into ½-inch half-moons
3 cloves garlic, minced
2 1/3 c. water
2 tsp. chicken bouillon powder
1 Tbs. soy sauce
1 Tbs. Worcestershire Sauce
1 Tbs. cider vinegar
1 Tbs. brown sugar 
2/3 tsp. thyme leaves
1 tsp. parsley
2 bay leaves

Directions:

Cook the bacon in a large cast iron skillet over medium heat until it just begins to crisp. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the skillet.

Season both sides of the pork chops with salt and black pepper.

Working in batches if necessary, brown the pork chops for 2 to 3 minutes per side until they develop a rich golden crust. They do not need to be fully cooked at this stage. Transfer them to a plate and keep warm.

Add the sliced onions and garlic to the same skillet. Stir in the water, chicken bouillon powder, soy sauce, Worcestershire sauce, apple cider vinegar, brown sugar, thyme, parsley, and bay leaves. Scrape up any browned bits from the bottom of the skillet—they add wonderful flavor to the sauce.

Cook, stirring occasionally, for about 6 minutes, or until the onions become tender. Taste the sauce and season with additional salt and pepper if needed.

Return the pork chops to the skillet, nestling them into the onion mixture. Spoon some of the sauce over the chops.

Bring the mixture to a gentle simmer. Cover the skillet, reduce the heat to low, and cook for 20 to 30 minutes, or until the pork chops are tender and reach an internal temperature of 145°F.

Stir the cooked bacon back into the skillet and cook for an additional 5 minutes to heat through.

Remove the bay leaves before serving.

Serve hot with plenty of the savory onion gravy spooned over the pork chops.

Mom's Tip:  Our family always kept a mason jar of strained bacon grease in the refrigerator. It was used instead of oil or butter to fry potatoes, cook eggs, sauté onions, or add extra flavor to vegetables. It's a simple old-fashioned kitchen tradition that stretches ingredients and adds wonderful homemade flavor to everyday meals. 

Tips for Best Success:

• Thick-cut pork chops stay much juicier during simmering than thin chops.
• Browning the pork chops first creates extra flavor in the finished sauce.
• Don't skip scraping the browned bits from the skillet—they're packed with flavor.
• Simmer gently over low heat rather than boiling to keep the pork tender.
• Remove the bay leaves before serving.
• Fresh thyme gives the brightest flavor, but dried thyme works well if that's what you have.

Variations & Substitutions:

• Use boneless pork chops if preferred; reduce the simmering time slightly.
• Substitute beef or vegetable broth for the water and bouillon.
• Add sliced mushrooms with the onions for extra richness.
• Stir in a splash of heavy cream during the last few minutes for a creamy pan sauce.
• Replace fresh thyme with ¾ teaspoon dried thyme.
• Add baby carrots or small potatoes to the skillet for a complete one-pan meal.

Serving Suggestions:

This comforting meal pairs wonderfully with:

• Creamy mashed potatoes
• Buttered egg noodles
• Steamed white rice
• Roasted potatoes
• Buttered green beans
• Sweet corn
• Homemade dinner rolls or biscuits
• Applesauce
• A crisp garden salad

How to Store:

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze pork chops and sauce together for up to 3 months.
• Reheating: Warm gently in a covered skillet over low heat, adding a splash of water or broth if the sauce becomes too thick. You can also microwave individual portions until heated through.

Frequently Asked Questions:

Can I use boneless pork chops?
Yes. Boneless chops work well, but they generally cook a little faster than bone-in chops.

Can I make this recipe ahead of time?
Absolutely. In fact, the flavors become even better after sitting overnight in the refrigerator.

Why brown the pork chops first?
Browning creates a flavorful crust and leaves delicious browned bits in the skillet that enrich the sauce.

Can I make this in a Dutch oven?
Yes. After browning everything on the stovetop, you can cover the Dutch oven and finish cooking in a 325°F oven until the pork is tender.

What should the pork be cooked to?
Cook until the thickest part reaches 145°F, then allow the meat to rest for a few minutes before serving.

Can I double the recipe?
Yes. Simply use a larger skillet or Dutch oven, so the pork chops have enough room to brown properly. 

Creamy Ranch Bacon Macaroni Salad

Skip the boxed mix and make this creamy homemade macaroni salad with simple pantry ingredients.

There's something special about recipes that come from neighbors who love to cook. This creamy ranch bacon macaroni salad is one of those treasured recipes that has been shared around many family tables over the years.

My neighbor rarely relied on processed foods. She believed that simple ingredients made the best meals, and she always had a thriving garden filled with fresh vegetables. Whether she was sharing fresh peas, carrots, or tomatoes, there was always something growing that found its way into one of her homemade dishes.

Instead of buying boxed macaroni salad mixes, she showed me how easy it is to make a rich, creamy ranch dressing with everyday pantry ingredients. Combined with tender pasta, crisp carrots, sweet peas, onion, and smoky bacon, it becomes a side dish that's perfect for picnics, potlucks, cookouts, or family suppers.

It's simple, flavorful, and one of those recipes that disappears quickly every time it's served.

Ingredients:  

3/4⁄4 c. mayonnaise
1 ounce packet hidden valley ranch dressing mix or homemade ranch mix
1/4 c. real bacon bits 
1/2 tsp. onion powder 
2 c. shell, elbow pasta, uncooked 
1 large carrot, shredded or 4 to 5 peeled baby carrots, shredded 
1 c. frozen peas, thawed, garden fresh peas, or canned peas, drained
1 onion, chopped 

Directions:  

In a small bowl, whisk together the mayonnaise, ranch dressing mix, bacon bits, and onion powder until smooth. Cover and refrigerate while the pasta cooks, so the flavors have time to blend.

Bring a large pot of generously salted water to a rolling boil. Add the macaroni and cook according to the package directions until just tender (al dente). Drain well.

Transfer the cooled pasta to a large mixing bowl. Add the shredded carrot, peas, and chopped onion. Stir gently to combine.

Pour the chilled ranch dressing over the pasta mixture and fold everything together until evenly coated.

Cover and refrigerate for at least 2 hours before serving. Stir gently before serving. Enjoy chilled or let the salad stand at room temperature for about 15 minutes before serving for the best flavor.

Tips for Best Success:

• Salt the pasta water well for the best flavor.
• Cook the pasta just until al dente so it stays firm after chilling.
• Let the pasta cool before adding the dressing to keep it creamy.
• Refrigerating the dressing while the pasta cooks allows the seasonings to fully develop.
• Stir the salad before serving, as some dressing may settle during chilling.
• If making the salad a day ahead, stir in a tablespoon or two of mayonnaise before serving to freshen the texture.

Variations and Substitutions:

• Substitute homemade ranch seasoning for the packaged mix.
• Add diced cheddar cheese for an extra creamy, cheesy version.
• Stir in diced ham or chopped cooked chicken to make it a complete meal.
• Add chopped celery for extra crunch.
• Fresh garden peas work beautifully when they're in season.
• Replace the bacon bits with freshly cooked crumbled bacon for even more flavor.
• Mix in chopped green onions instead of yellow onion for a milder taste.
• Add chopped broccoli florets or diced bell peppers for additional vegetables.

Serving Suggestions:

This macaroni salad pairs wonderfully with:

• Grilled hamburgers
• Barbecue chicken
• Pulled pork sandwiches
• Smoked brisket
• Fried chicken
• Hot dogs
• Sloppy Joes
• Grilled pork chops
• Picnic lunches
• Summer potluck dinners

It also makes a wonderful side dish for church dinners, family reunions, and backyard cookouts.

How to Store:

• Refrigerator:  Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
• If the salad thickens after refrigeration, stir in a tablespoon or two of mayonnaise or a splash of milk before serving to restore its creamy consistency.
• Because it contains mayonnaise, do not leave the salad at room temperature for more than 2 hours (or 1 hour on very hot days).
• Freezing:  Freezing is not recommended, as the mayonnaise dressing will separate and the vegetables will lose their texture.

Frequently Asked Questions:

Can I make this macaroni salad ahead of time?
Yes! In fact, it's even better after chilling for several hours or overnight because the flavors have time to blend.

What pasta works best?
Shells and elbow macaroni are traditional choices because they hold the creamy dressing well.

Can I use fresh peas?
Absolutely. Fresh garden peas are delicious in this recipe. Blanch them for 1 to 2 minutes, then cool them in ice water before adding them.

Can I use homemade ranch seasoning?
Yes. Homemade ranch seasoning works wonderfully and lets you control the amount of salt and herbs.

Can I use freshly cooked bacon?
Definitely. Freshly cooked and crumbled bacon gives the salad even more smoky flavor and crisp texture.

Why should I cool the pasta first?
Warm pasta absorbs too much dressing and can make the salad dry. Cooling it slightly helps keep the dressing rich and creamy.

Brown Sugar Soy Chicken and Zucchini

A quick one-pan chicken dinner featuring fresh zucchini, onions, mushrooms, and a sweet savory homemade sauce.

Some of our family's favorite recipes have come from friends who enjoy cooking, and this is one of them. It was shared by one of my son's friends and quickly became one of our favorite weeknight meals. Before long, my son was making it himself, and it has remained one of his go-to suppers ever since.

The secret to getting this meal on the table quickly is slicing the chicken into thin strips before cooking. The chicken cooks in just minutes, while the zucchini stays tender-crisp and the onions become sweet and flavorful. Everything is coated in a savory homemade brown sugar soy sauce with just a touch of ginger for extra flavor.

If you're looking for an easy skillet supper made with simple pantry ingredients, this chicken and zucchini stir-fry is sure to become a family favorite.

Ingredients:

For the Chicken:
1 pound boneless skinless chicken breast cut into 1/4 inch slices
1 Tbs. soy sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 Tbs. cornstarch

For the Sauce:
1/4 c. chicken stock
3 Tbs. light brown sugar packed
3 Tbs. soy sauce
2 Tbs. cornstarch
1 Tbs. Worcestershire
1 Tbs. vinegar
1/4 tsp. ginger

For the Stir-Fry:
3 Tbs. olive oil, divided
1 onion, sliced thinly into half moons
1 can mushrooms, reserve the juice for later
2 c. zucchini, thinly sliced 
2 cloves garlic, minced 
Cooked rice or buttered noodles

Directions:

Place the sliced chicken in a medium bowl.

Add the soy sauce, garlic powder, and onion powder. Toss until the chicken is evenly coated.

Sprinkle the cornstarch over the chicken and stir until every piece is lightly coated. Set aside.

In a small bowl, whisk together the chicken stock, brown sugar, soy sauce, cornstarch, Worcestershire sauce, vinegar, and ground ginger. Set aside.

Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat.

Arrange half of the chicken in a single layer. Cook for 30 to 60 seconds before turning. Continue cooking for about 4 to 5 minutes, or until the chicken is cooked through and lightly browned. Remove to a plate and cover to keep warm. Repeat with the remaining chicken, adding another tablespoon of oil if needed.

Add the remaining olive oil to the skillet. Add the sliced onions and cook for about 4 to 5 minutes until softened.

Stir in the sliced mushrooms, and zucchini. Cook for 2 to 3 minutes, stirring often, until the zucchini is tender-crisp.

Add the minced garlic and cook for 30 seconds until fragrant.

Pour in the reserved mushroom juice.

Return the cooked chicken to the skillet and stir everything together.

Give the sauce another quick whisk, then pour it into the skillet. Bring to a gentle simmer, stirring constantly, for 1 to 2 minutes until the sauce thickens and coats the chicken and vegetables.

Serve immediately over steamed rice, buttered noodles, or enjoy it just as it is. 

Tips for Best Success:

• Slice the chicken while it's slightly frozen for thin, even pieces.
• Have all your ingredients prepared before heating the skillet since stir-fries cook quickly.
• Cook the chicken in batches so it browns instead of steaming.
• Don't overcook the zucchini—it should stay slightly crisp.
• Whisk the sauce again just before adding it because the cornstarch settles quickly.
• Use a large cast iron skillet or wok to keep the vegetables from becoming crowded.

Variations and Substitutions:

• Use chicken thighs instead of chicken breasts for extra flavor.
• Add broccoli, bell peppers, snap peas, carrots, or water chestnuts.
• Replace the zucchini with yellow summer squash.
• Add sliced fresh mushrooms instead of canned if preferred.
• Stir in a pinch of red pepper flakes for extra heat.
• Serve over rice, egg noodles, or cauliflower rice.
• Sprinkle with toasted sesame seeds or sliced green onions before serving.

Serving Suggestions:

This easy stir-fry pairs well with:

• Steamed white or brown rice
• Buttered egg noodles
• Fried rice
• Homemade dinner rolls
• Fresh garden salad
• Steamed broccoli
• Asian-style cucumber salad

How to Store:

• Refrigerator:  Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating:  Reheat gently in a skillet over medium-low heat or microwave until warmed through.
• Freezer:  Freeze for up to 2 months, although the zucchini will be softer after thawing.

Frequently Asked Questions:

Can I use fresh mushrooms?
Yes. Substitute about 8 ounces of fresh sliced mushrooms and sauté them with the onions.

Can I use chicken thighs?
Absolutely. Boneless, skinless chicken thighs stay very tender and work beautifully.

Can I make this ahead?
Yes. Slice the vegetables and mix the sauce a day ahead for an even quicker supper.

Can I make it gluten-free?
Yes. Use gluten-free soy sauce (tamari) and gluten-free Worcestershire sauce.

What can I serve with it?
Rice, noodles, or even mashed potatoes all pair well with the savory sauce.