Name: Harvest Chicken Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 people
Ingredients: 1/4 cup corn oil; 1/4 cup balsamic vinegar; 1/2 cup apple cider; 1/4 cup whiskey or bourbon; 2 tablespooons Dijon mustard; 1 teaspoon onion powder; 1/2 teaspoon Lawry's Garlic Salt; black pepper to taste; 3 grilled boneless chicken breasts (sliced thin); 1 5-ounce package mixed baby greens or Romaine lettuce (cut up); 1/2 granny smith apple (cored, cut into small cubes); 1/2 gala apple (cored, cut into small cubes); 6 slices crumbled bacon; 1/4 cup walnut halves and pieces; 2 tablespoons crumbled blue cheese; slices of red onion; 6-8 grape or cherry tomatoes, halved; dressing of your choice (balsamic recommended)

Harvest Chicken Salad

September 17, 2018 by Jessica Robinson Leave a Comment

This delicious Harvest Chicken Salad features apple cider marinated grilled chicken, crispy bacon, chunks of blue cheese, walnuts, red onion, mixed baby greens, red and green chunks of apples.

Are you ready for a quick and absolutely delicious lunch or dinner? Look no further than this fall-inspired Harvest Chicken Salad. It’s flavorful, juicy, and the perfect addition to this amazing garden salad. And who doesn’t love a lunch or dinner that is super flavorful, all while quick and easy to create!?

With all the rain we received here in North Carolina from Hurricane Florence, I love that we can cook on the stove in a great cast-iron skillet. The chicken is marinated in an apple cider marinade and reminds me of fall on the farm in New England, apple orchards, and local fairs. Grab a bottle of apple cider at a local apple orchard or in the produce section at your local grocery store (near the refrigerated juices).

Want to cook bacon the easy way? Cook it in the oven! It comes out perfect every time and makes cleanup a breeze!

How to cook bacon in the oven:

Preheat the oven to 400 degrees F. Line a half sheet pan with parchment paper. Overlap slices of bacon slightly on the pan. Cook at 400 degrees F for 20 minutes, depending on how crispy or chewy you prefer your bacon. Remove from the oven and transfer the bacon on a plate lined with paper towels to drain.

Want an even more flavorful bacon? Sprinkle on a little granulated maple sugar prior to cooking. It gives you amazing caramelization on the bacon for a salty with a touch of sweet flavor.

Fresh cubes of granny smith and gala apples (or any seasonal apple that you love), chunks of blue cheese, red onion, grape tomatoes, walnuts and chicken are so good together in this salad. This chicken also works great as a chicken BLT. Toast some sliced brioche bread, spread a little mayonnaise and top with fresh heirloom tomatoes, crispy bacon, and romaine lettuce. Oh yum! Can you taste that?!

Do you love my recipes? If you have a moment, please leave a star rating.

Harvest Chicken Salad

This delicious Harvest Chicken Salad features an apple cider marinated grilled chicken, crispy bacon, chunks of blue cheese, walnuts, red onion, mixed baby greens, red and green chunks of apples.

Course dinner, Lunch

Cuisine American, Southern

Keyword Harvest Chicken Apple Salad, Harvest Chicken Salad

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 people

Author Jessica Robinson

Ingredients

Apple Cider Marinade

1/4 cup corn oil
1/4 cup balsamic vinegar
1/2 cup apple cider
1/4 cup whiskey or bourbon
2 tablespooons Dijon mustard
1 teaspoon onion powder
1/2 teaspoon Lawry's Garlic Salt
black pepper to taste

Harvest Chicken Salad

3 grilled boneless chicken breasts sliced thin
1 5-ounce package mixed baby greens or Romaine lettuce (cut up)
1/2 granny smith apple cored, cut into small cubes
1/2 gala apple cored, cut into small cubes
6 slices crumbled bacon
1/4 cup walnut halves and pieces
2 tablespoons crumbled blue cheese
slices of red onion
6-8 grape or cherry tomatoes, halved
dressing of your choice balsamic recommended

Instructions

Apple Cider Marinade

Place oil, balsamic vinegar, apple cider, whiskey, mustard, onion powder, garlic salt, and black pepper into a large Ziploc bag. Press on the outside of the bag to mix the ingredients.
In another large Ziploc bag, use a small rolling pin or a meat tenderizer to flatten the chicken breasts a little. Mostly to make them evenly flat. Once each chicken breast is flattened a bit, place into the marinade.
Seal the Ziploc bag and place the chicken into the refrigerator for 1 hour or up to 24 hours.
Heat a large cast iron skillet over medium heat with a few tablespoons of corn oil and one tablespoon of butter. Add the chicken breasts and brown on each side. Cook the chicken all the way through. Remove from the skillet and let rest on a plate for 5 minutes before slicing.

Harvest Chicken Salad

To assemble the salad, layer mixed greens in a large bowl. Then add pieces of red onion, walnuts, blue cheese, sliced grilled chicken, crumbled bacon, cherry tomatoes, and pieces of apples.
Drizzle with balsamic dressing or your choice of dressing and enjoy immediately.

Disclosure: A Farmgirl’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

Southern Fried Apple Hand Pies

September 15, 2018 by Jessica Robinson 27 Comments

These Southern Fried Apple Hand Pies are easy to make using either homemade or store bought pie crust or biscuit dough. Make them the day before and fry them up fresh in the morning for a wonderful treat!

What is a hand pie?

When we moved to North Carolina, a local gentleman asked me to make something called “Apple Jacks.” These yummy Southern Fried Apple Hand Pies are small pieces of dough with a dollop of apple filling, then crimped and fried. They are an old-fashioned tradition here in the South. Fresh out of the fryer, they are beyond delicious.

Do I have to make homemade pie crust?

I make them using homemade pie crust. But if want to fuss with homemade crust you can use Pillsbury refrigerated biscuit dough or refrigerated pie crust. Doing a little research, I found that many old-time Southern cooks made these little hand pies with biscuit dough. But, I think you’ll love them with the pie crust. Years ago, when ladies made these, they certainly were not using store-bought crusts. First off, they likely did not have the disposable income that many of us have today nor did they have access to convenience products such as these. Traditionally, making these sort of apple pies, they would have used dried apple pieces, mixing those with water, sugar and cinnamon to make sort of an thick apple sauce.

Find my homemade pie crust recipe on Old Fashioned Blackberry Pie post.

What type of apples are good for hand pies?

I personally love a combination of Granny Smith and either Macoun or Macintosh. This brings the perfect amount of texture and flavor.

Can I make the pies ahead of time?

Absolutely! I make them the night before and slightly overlap them on a half sheet pan lined with parchment paper. Loosely cover the entire sheet pan with plastic wrap and place in the fridge. This also makes the pie dough super cold when you fry them, helping them become perfectly flaky.

You can even freeze them. Thaw in the fridge, uncovered. If you leave them covered with plastic wrap after being frozen, they end up with too much condensation. So just remove the plastic wrap and they’ll thaw perfectly overnight.

Make a big batch of the apple filling and let it cool completely. You can even make this a few days ahead of time to save time! I like to make it the night before I assemble apple hand pies, so it’s completely cooled and ready to go!

As you create each apple hand pie, place them on a half sheet pan lined with a piece of parchment paper. I will typically overlap them just a tad and be able to fit about 5-6 hand pies in each row, with a total of 3 rows per sheet pan. Cover them loosely with plastic wrap and get that tray in the fridge right away! You’ll fry them right out of the fridge, which keeps the hand pies super cold and will help you to achieve a very flaky crust!

I’d love to hear from you!! Please leave a star rating in the comments and let me know how you loved these hand pies!

5 from 19 votes

Southern Fried Apple Hand Pies

Course Breakfast or Brunch, Dessert

Cuisine American, Southern

Keyword apple hand pies, Fried apple hand pies, fried apple pie

Prep Time 30 minutes

Cook Time 3 minutes

Total Time 33 minutes

Servings 12 pies

Author Jessica Robinson

Ingredients

Pie filling:
5 medium/large apples Granny Smith & Macoun
3 tablespoons unsalted butter
2 tablespoons brown sugar
1/4-1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Homemade pie crust or biscuit dough

Instructions

Peel, core and chop the apples into small pieces. Melt the butter in a 10-12 inch fry pan. Cook the apples over medium heat for about 15-20 minutes or until soft. Sprinkle with brown sugar and sugar while they cook. Stir with a wooden spoon occasionally, making sure they do not burn. Sprinkle with cornstarch once they are almost done and let cook to thicken the apples and juice.
Remove from the heat and add the cinnamon, nutmeg and stir to combine. Let the pie filling cool completely.
Roll out your biscuit dough or pie crust on a lightly floured surface, into 4-6 inch ovals, about 1/8-1/4-inch thick. Scoop about 1 tablespoon or so of the cooled pie filing in the center of each round. Fold over, lightly press down on the filling and the edges. (Lightly wet edges with water, using your fingertip if needed) Crimp the edges of the dough with a floured fork. Place uncooked pies on a half-sheet pan which is lined with parchment paper.
Fill a fry pan with about 2-3 inches of canola oil. Heat the oil until very hot. Place only a few hand pies in the hot oil at a time, as to not overcrowd the pan or let the oil cool. Fry until they are brown on both sides, about 3-4 minutes. Remove from the hot oil and let drain on paper towels on a half-sheet pan. Sprinkle with granulated sugar or dust with powdered sugar while they are still warm.
These are best served warm.

A Farmgirl’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

Pickled Sweet Peppers

September 9, 2018 by Jessica Robinson 12 Comments

Homemade Pickled Sweet Peppers are simple to make and so flavorful. Add them to your favorite sandwiches, omelets, and cheese and crackers.

Are you ready for spring? I’m looking forward to warm sun, rich soil, and a lush vegetable garden. Being raised on a small farm, we always grew a large vegetable garden and tried to preserve everything we could. Not only were those jars of homemade marinara sauce, jams, jellies, Bread and Butter Pickles and vegetables used for ourselves, often we used them to barter with other farmers. Pickled Sweet Peppers are a favorite in our household. Place them on top of your favorite ham and cheese sandwich or add to an omelet. You can even serve them with extra sharp cheddar cheese and crackers.

These peppers are super simple to make and you’ll be enjoying them all year long. As quick as I can make them, they’ve been consumed because they’re so addicting! With very simple canning equipment you’ll be making, jams, jellies, pickles and these Pickled Sweet Peppers. All you need is the same Ball Water Bath Canner that your grandmother probably used. The same equipment she used, still works just as good today. Ball canning jars have been updated. You can re-use jars, but the lids need to be replaced with each new use.

Looking for more great canning recipes? You’ll find many in my latest cookbook, A Farmgirl’s Table.

Pickled sweet bell peppers in vintage Mason jars

5 from 7 votes

Pickled Sweet Peppers

So simple to make at home in your own kitchen. They're amazing on sandwiches, steak and cheese subs, and in salads.

Course Preserves

Cuisine American, Southern

Keyword pickled sweet peppers

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 6 16 ounce jars

Author Jessica Robinson

Ingredients

1 tablespoon kosher salt
6 cups cider vinegar
2 cups white vinegar
4 cups water
6 cups granulated sugar
8-10 cloves garlic smashed
1/2 tablespoon turmeric powder
1 tablespoon whole peppercorns
1 teaspoon mustard seed
1 teaspoon celery seed
4 1/2 to 5 pounds red, green, and orange bell peppers sliced 1/4-inch thick
1 large onion halved and sliced thinly

Instructions

In a large pot, make the brine. Place the salt, cider and white vinegars, water, sugar, garlic, and spices in a large pan and bring to a boil over medium to high heat.
Sterilize your jars in a 16-quart canning pot. Place the sliced peppers and onions into the jars. Press down to compact and make sure you have plenty of peppers and onions in each jar, as they will rise up to the surface during the processing. Using a wide-mouth funnel, ladle hot pickling brine over top of the peppers and onions, leaving 1/2-inch headspace. Remove any air bubbles. Wipe the rim with a clean, damp paper towel. Center the lid on the jar. Apply the band until the fit is fingertip tight. Place the jars in a water bath and process for 15 minutes, adjusting for altitude. Remove from the water bath. Allow to cool completely on the counter for 24 hours. For best flavor, let stand for 3 to 4 weeks before enjoying. Store the jars in a cool, dry place for up to 1 year.
Once opened, store in the refrigerator.

Best Ever Homemade Apple Pie

September 3, 2018 by Jessica Robinson 26 Comments

All American dessert is Best Ever Homemade Apple Pie. Baked in a Lodge cast iron skillet and using seasonal, locally grown apples.

Growing up on a small farm, we always had homemade pies for dessert. My dad is French Canadian and it’s a fact, you must serve bread with dinner and have dessert. After I got married, we moved 6 miles away into our first house. And, I remember he was lost after I moved out. Because I always cooked dinner. So, several times a week he would join us for dinner. And if it was last minute, I’d scramble to whip up something for dessert. Because, you could be for certain he’d expect dessert! Inspired from my rural upbringing, you’ll want to try the Best Ever Homemade Apple Pie. This all-American dessert is a must in our household!

At my parent’s farm, we pretty much used the sugarhouse kitchen exclusively and hardly ever cooked or baked anything in the farmhouse. If you’re wondering what a sugarhouse is, it’s where we boil down sap that comes from maple trees and make it into pure maple syrup. I had baked an apple pie in the sugar house and carried it into the house for dinner, straight out of the oven. And, dropped it on the mudroom floor. That was heart breaking!

Now, traditionally we always baked apple pies or any sort of pie in a glass pie dish. But, over the last few years, I’ve found that there’s nothing quite like baking a homemade pie in cast iron. The bottom crust and filling cooks perfectly. No soggy bottom crust, ever. If you’re looking for a great cast iron pan to bake a pie in, you’ll find a great selection on Amazon! I’m loving their 2-handle pans! (The 17-inch one is great for homemade pizza and the 12-inch or 10.25-inch are great for pies and everything else!)

How do I make my pie crust flaky?

Always keep your pie dough cold. Place it back into the fridge if needed. This keeps the fat particles cold and make the pie dough flaky.

Sometimes I like to go with a simple crust and use a sharp knife to cut air vents in the top. Other times, I love a simple weaved crust. Just take a small pizza cutter or pastry cutter to cut strips of pastry dough. Then weave them back and forth. Tuck under the ends and crimp the edges with your finger or press down with a fork. Brush with an egg wash and bake for a little over an hour. My mom always liked the apples to be slightly soft, so that’s the way we prefer our pie. If you like your apples a little more firm, you can bake for less time. Let the pie cool before slicing, so your filling can set.

Do you love my recipes?! I’d LOVE to hear from you! If you have a moment, leave a comment with a star rating.

Baked apple pie with homemade crust in cast iron skillet

5 from 10 votes

Best Homemade Apple Pie

All American dessert is Best Ever Homemade Apple Pie. Baked in a Lodge cast iron skillet and using seasonal, locally grown apples.

Course Breakfast or Brunch, Dessert

Cuisine American, Southern

Keyword apple pie, cast iron apple pie

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 6 people

Author Jessica Robinson

Ingredients

6 granny smith apples peeled and cut up
6-8 Macoun or McIntosh apples peeled and cup up
1 cup granulated sugar adjust based on how tart your apples are
3-4 tablespoons lemon juice
4 tablespoons instant tapioca
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
pie crust either homemade or store bought

Instructions

Place the apple pieces into a large bowl and coat with lemon juice, tossing with your hands or a large spoon. Set aside.
On a lightly floured work surface, roll out the bottom crust. Spray a 10 or 12-inch cast iron skillet with cooking spray or lightly coat with canola oil, using a clean paper towel. Place the rolled out crust in the bottom. Gently press into the pan lightly, using your fingers. Use kitchen sheers to trim the edges of the crust, to about 1/2-inch past the pan rim.
Use a slotted spoon to scoop the apples into the pan. Discard the remaining lemon juice. Sprinkle with sugar, cinnamon, nutmeg, and instant tapioca.
Roll out the top crust. Cut strips, using a small pizza cutter or pastry cutter. Place strips of pie crust all going one direction over the prepared pie. Pull back every other strip and place another strip of pie crust, going the opposite direction. Gently place the pie strips you pulled back, back into place. Repeat until you have completely covered the pie.
Trim the edges of pie crust with kitchen sheers and roll under the crust. Crimp with your fingers or press with a fork. Brush with an egg wash and sprinkle with granulated sugar.
Place in a preheated 400 degree F oven for 1 hour. When the crust is browned nicely, about half way or three quarters through baking, cover with a piece of aluminum foil. Slice a hole in the center of aluminum foil using a knife or kitchen shears. This will let the steam escape, allowing the pie to continue cooking and while not burning the crust. Use a sharp knife to check the softness of the apples. Let cool for at least an hour before slicing. This will allow the pie filling to set. Enjoy with vanilla ice cream and whipped cream.

Caramel Frozen Hot Chocolate

August 29, 2018 by Jessica Robinson 27 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias #SwissMissFrozen

Caramel Frozen Hot Chocolate with a wonderful frozen texture, pieces of cookies, caramel sauce, and a rich chocolatey taste is perfect for a summer treat.

Growing up on a small family farm, it’s so important to me that we support local farms and growers. Swiss Miss® is made with real milk! For more than 50 years, they’ve been creating their signature Swiss Miss® blend in a real dairy in Menomonie, Wisconsin. Which helps support more than 80 local dairy farms that supply them with farm-fresh milk every day, and we package all of our products here in the USA.Are you ready for one of the most delicious treats? Caramel Frozen Hot Chocolate is so simple to make and the perfect frosty indulgent treat you’ll ever taste! With just a few simple ingredients and a blender, you’ll be sipping on chocolate goodness in no time! Don’t you just love Swiss Miss® Milk Chocolate Hot Cocoa Mix?! And I love that we can make it into a frosty treat during the summer or whenever the mood hits you for a chocolatey cold drink.

Check out my recipe below, but be sure to check out even more frozen hot chocolate recipes HERE!

How to make a frozen hot chocolate:

Step 1: In a blender mix together the milk and packets of Swiss Miss® Milk Chocolate Hot Cocoa Mix.

Step 2: Blend the milk and hot chocolate until combined well.

Step 3: Add ice to the blender and fill to the top. Blend until all of the ice is chopped up to small pieces.

Step 4: Scoop a some vanilla ice cream layered in between the frozen hot chocolate and onto the top of each glass. Then top with Reddi-wip® whipped topping and place a few cookie pieces.

Step 5: Drizzle with a small spoonful of caramel sauce. Top with Reddi-wip® Original Whipped Topping and pieces of cookies. Serve immediately with long ice cream spoons and straws.

I love the versatility of Swiss Miss® and how you can use it to create a delicious frozen treat at home during the summer months. If you could only reach in these pictures and grab a glass of this Caramel Frozen Hot Chocolate. Oh my goodness was it SO delicious!! Be sure and use a dollop of Reddi-wip® at the top of each frozen hot chocolate!

Check out even more frozen hot chocolate inspiration.

You’ll find Swiss Miss® Milk Chocolate Hot Cocoa Mix down the coffee aisle in Walmart.

Do you love my recipes?! If you have a moment, please leave a star rating!

5 from 14 votes

Caramel Frozen Hot Chocolate

This Caramel Frozen Hot Chocolate with a frozen texture and a rich chocolatey taste is perfect for a summer treat.

Course Dessert

Cuisine American, Southern

Keyword caramel frozen hot chocolate, frozen hot chocolate

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 people

Author Jessica Robinson

Ingredients

4 packets Swiss Miss® Milk Chocolate Hot Cocoa Mix
2 cups whole milk
ice cubes
vanilla ice cream
Reddi-wip® Original Whipped Topping 13oz. for topping
coconut dream cookies cut into small pieces
caramel sauce (store bought) for topping

Instructions

In a blender mix together the milk and packets of Swiss Miss® Milk Chocolate Hot Cocoa Mix. Blend until combined well.
Add ice to the blender and fill to the top. Blend until all of the ice is chopped up to small pieces.
Scoop a little frozen hot chocolate into each cup, then top with a small scoop of vanilla ice cream. Continue to layer until you have filled each cup to the top.
Drizzle with a small spoonful of caramel sauce. Top with Reddi-wip® Original Whipped Topping and pieces of cookies. Serve immediately with long ice cream spoons and straws.

No Time? No Problem! Simple Sausage Fajita Omelet

August 21, 2018 by Jessica Robinson 16 Comments

This post is sponsored by Eckrich Smoked Sausage. All opinions are mine alone.

This delicious Sausage Fajita Omelet is simple to make and the perfect addition to your breakfast or brunch.

I love creating simple and flavorful breakfasts. When it comes to mealtime, even if you have no plan, it’s no problem! Eckrich Naturally Hardwood Smoked Sausage is a go-to family favorite recognized for its high quality, craftsmanship, and amazing taste. From their naturally hardwood smoked sausage to savory deli meats, you can combine the amazing flavors of Eckrich, and whatever you have handy in your kitchen. With breakfast being such an important part of our day, I wanted to create a hearty breakfast.

Cooking with Eckrich means you can put a tasty homemade meal on the table quickly, spending less time in the kitchen and more time with your family and friends. I certainly don’t want to spend all of my time in the kitchen, so this delicious smoked sausage is perfect. Sit back and enjoy a quick and delicious breakfast!

Eckrich Smoked Sausage is naturally hardwood smoked and crafted with just the perfect amount of spices for a truly rich, savory taste. It reminds me of my grandpa, smoking sausage in his smokehouse out back on our small farm.

Eckrich Smoked Sausage is extremely versatile and works with anything you have on-hand to make a delicious breakfast, lunch or dinner at a moment’s notice. If you want to spice up your regular breakfast recipes, do so easily by adding Eckrich products. Use what you already have in your kitchen to make a quick sit-down or on-the-go breakfast and add Eckrich to make it special.

You’ll find Eckrich Smoked Sausage in the Deli section at your favorite local grocery store! Be sure and pick up a few packages so you’re stocked and ready to put together delicious quick breakfasts, lunches, and dinners! With a wide variety of flavors and forms, including rope and links, Eckrich Smoked Sausage is the perfect go-to ingredient to make a quick, delicious meal for you and your family.

Sauté green bell peppers and onions in melted butter and olive oil over medium to low heat until they are softened, about 10-12 minutes. Add the smoked sausage pieces at the end to warm thoroughly. Add the smoked sausage, peppers, and onions to your prepared omelet.

How do you make an omelet?

Step 1: In a large glass measuring cup, whisk together the eggs and milk. Season with salt and black pepper to taste.

Step 2: Spray a small skillet (7 to 10-inches) with cooking spray or coat with melted butter and heat over medium to high heat.

Step 3: Gently pour in the egg mixture into the skillet.

Step 4: Gently push cooked portions from edges toward the center with a spatula so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.

Step 5: When top surface of eggs is thickened and no visible liquid egg remains, place sautéed peppers, onions, and cheese on one side of the omelet. Fold omelet in half using the spatula. With a quick flip of the wrist, turn pan and carefully slide the omelet onto a plate.

Do you love my recipes?! If you have a moment, please leave a star rating.

5 from 11 votes

Sausage Fajita Omelet

This delicious Sausage Fajita Omelet is simple to make and the perfect addition to your breakfast or brunch.

Course Breakfast, Breakfast or Brunch

Cuisine American, Southern

Keyword fajita omelet, sausage fajita omelet

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings 4 people

Author Jessica Robinson

Ingredients

1 (14-ounce) package Eckrich Smoked Sausage cut into 1-inch slices
8 large eggs
1/4 cup whole milk
salt and black pepper
1 large yellow onion, sliced
1 large green bell pepper, sliced
1 tablespoon olive oil
1 tablespoon butter
1 cup shredded Mexican blend cheese
sour cream for topping
salsa for topping

Instructions

Saute green bell peppers and onions in melted butter and olive oil over medium to low heat until they are softened, about 10-12 minutes. Add the smoked sausage pieces at the end to warm thoroughly.

To make the omelet:

In a large glass measuring cup, whisk together the eggs and milk. Season with salt and black pepper.
Use several small skillets (7 to 10-inch) to cook the omelets, over medium to high heat. Spray each skillet with cooking spray.
Gently pour in the egg mixture into each skillet. You'll want to divide the batter evenly in four batches. (2 eggs for each omelet)
Gently push cooked portions from edges toward the center with a spatula so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.
When top surface of eggs is thickened and no visible liquid egg remains, place sauteed peppers, onions, sausage, and cheese on one side of the omelet. Fold omelet in half using the spatula. With a quick flip of the wrist, turn pan and carefully slide the omelet onto a plate.
Garnish with a dollop of sour cream, spoonful of salsa, and freshly chopped parsley or cilantro. Serve immediately.

For more info about Eckrich Smoked Sausage, as well as quick and easy recipes please visit www.eckrich.com.

This post is sponsored by Eckrich Smoked Sausage. All opinions are mine alone.

Pink Bikini Cocktail

August 18, 2018 by Jessica Robinson 24 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias #BecauseSummer #LoveThyNeighborhood This content is intended for readers who are 21 and over.

Pink Bikini Cocktails are a sweet and tropical tasting cocktail that is super easy to make and are perfect for your picnic or backyard gathering.

Malibu is an original coconut rum from the Caribbean, where the feeling of summer shines all year round. Malibu is a natural summer choice for every fun starter. Summer is when I feel the most happy, relaxed, and free, and we want to help everyone else experience the best summer of their lives. Summer simply wouldn’t be summer without Malibu Rum.

Creating a simple summer inspired cocktail with Malibu rum is so easy! We’re staying home and creating great summer inspired drinks and food for our close friends to enjoy! This summer, we bought a new charcoal grill and have hosted a few picnics with close family friends. I’m sure your friends will enjoy this delicious cocktail as much as we do! So, pull up a chair and sip on this as you soak up the summer sun around the pool!

How to make a Pink Bikini Cocktail:

Step 1: Pour raspberry lemonade into a large pouring pitcher.

Step 2: Add Malibu Rum and Amaretto and stir.

Step 3: Add ice to cocktail glasses. Then add frozen scoops of orange sherbet on top of the ice. (Tip: You can pre-scoop the sherbet and place on a small sheet pan lined with parchment paper and place back in the freezer until you are ready to serve these cocktails. This will make it easier if you’re making a bunch of cocktails.)

Step 4: Pour the cocktail over the orange sherbet and ice.

Step 5: Garnish with wooden picks of fresh orange slices, raspberries, and a fresh mint leaf.

Looking for more incredible drink ideas? Be sure and visit Celebratory Sips.

Sip and enjoy Malibu Rum this summer in my Pink Bikini Cocktail! If you love my recipe, make sure you check out all the other great drink recipes at Celebratory Sips!

5 from 16 votes

Pink Bikini Cocktail

Pink Bikini Cocktails are a sweet and tropical tasting cocktail that is super easy to make and are perfect for your picnic or backyard gathering.

Course Drinks

Cuisine American, Southern

Keyword pink bikini cocktail, pink bikini drink, pink bikini drink recipe

Prep Time 10 minutes

Total Time 10 minutes

Servings 8 people

Author Jessica Robinson

Ingredients

1 (1.75 liter) bottle raspberry lemonade
1 3/4 cups Malibu Coconut Rum
1 cup amaretto liqueur
orange sherbet
fresh raspberries for garnish
orange wedges for garnish
mint leaves for garnish
wooden cocktail picks

Instructions

Combine the raspberry lemonade, Malibu Coconut Rum, amaretto liqueur in a large pouring pitcher. Stir well.
Add ice to cocktail glasses and place a scoop of orange sherbet on top of each glass.
Gently pour the cocktail mixture over the ice and sherbet in each glass. Add a straw and pick with fresh raspberry, orange wedge, and mint leaf to each glass. Enjoy immediately.

A blend of pot still and grain whiskey. Triple distilled, remarkably smooth, and unmistakably Jameson from Ireland. Be sure and try Jameson in my Brown Sugar Mustard Grilled Chicken recipe! Jameson would be also be a great accompaniment to the Bruschetta!

To go along with this delicious cocktail, I thought a simple and delicious appetizer was in order. Heirloom Tomato Bruschetta is always a favorite and super simple to make. This appetizer or light lunch captures the essence of summer.

We love entertaining and creating festive backyard picnics. But, I also like to enjoy them and I don’t want to spend the entire time in the kitchen prepping food to serve. So simple finger foods like this delicious Heirloom Tomato Bruschetta are great options!

Cut up fresh heirloom tomatoes or cherry tomatoes and add to the bowl with the other ingredients. We grew several different varieties of heirloom tomatoes in our garden this year. And, fresh basil. So I just went out to the garden to harvest fresh ingredients.

Simply brown the baguette slices in a cast iron skillet with olive oil. Then top with the bruschetta mixture.

Do you love my recipes?! If you have a moment, please leave a star rating!

Bruschetta on a wooden cutting board with shaved Parmesan cheese and fresh basil

5 from 16 votes

Heirloom Tomato Bruschetta

Heirloom Tomato Bruschetta is always a favorite and super simple to make. This appetizer or light lunch captures the essence of summer.

Course Appetizer, Lunch

Cuisine American, Southern

Keyword bruschetta recipe, heirloom tomato bruschetta

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 people

Author Jessica Robinson

Ingredients

4-5 large heirloom tomatoes or 24 cherry tomatoes diced
1/4 cup roasted red peppers, chopped
1/2 cup red onion, diced
2 cloves garlic, minced
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
fresh basil, to taste julienned
1 baguette cut into 1/2-inch slices
freshly grated or shaved Parmigiano-Reggiano cheese

Instructions

In a medium bowl, toss the tomatoes, peppers, onion, garlic, and basil with olive oil, honey, and vinegar. Season with salt and pepper. Set aside.
Drizzle olive oil into a large cast iron skillet over medium to high heat, toast the baguette slices for a few minutes on each side. Drizzle more olive oil if needed as the bread toasts.
Remove the toasted bread from the skillet and top with bruschetta mixture. Top with Parmigiano-Reggiano and enjoy.

Cast Iron Cinnamon Rolls

August 2, 2018 by Jessica Robinson 11 Comments

Cast Iron Cinnamon rolls are the perfect treat for your next breakfast or brunch. The most delicious, homemade cinnamon rolls you’ve ever had!

Have you been looking for the best homemade cinnamon roll recipe? Look no further than these delicious Cast Iron Cinnamon Rolls! This sweet dough is easy to make and makes the perfect dough for cinnamon rolls.

This is one of my most popular and most requested recipes! I mean, who doesn’t love a homemade cinnamon roll?! They do take some time, as the dough needs to properly rise. But, oh how they are SO worth the effort!

How to make homemade cinnamon rolls:

Step 1: In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, honey and eggs. Add the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula. Cut the butter into small pieces and incorporate into the dough. Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7 minutes.

Step 2: Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough. This dough is going to be sticky when you turn it out. After kneading, shape into a round ball and place back into the greased mixing bowl. Cover loosely with plastic wrap and drape with a clean kitchen towel.

Step 3: Place in a warm area and let rise until doubled in size, about 2 hours. Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise until doubled, about 1 hour.

Step 4: Turn the dough out onto a lightly floured work surface and roll out with a rolling pin. Making it into a rectangle shape, about 1/2-3/4-inch thick. Spread the melted butter evenly with a pastry brush. Sprinkle the brown sugar and granulated sugar evenly over the melted butter. Sprinkle generously with ground cinnamon.

Looking for one of the best wooden rolling pins made in the USA? Order this one, handmade in Maine by Fletchers’ Mill. Love red handles!

Step 5: Place the cinnamon rolls evenly into greased cast iron pans or a half sheet pan lined with parchment paper. Cover the pan loosely with plastic wrap and a clean kitchen cloth and let rise until doubled, about 1 to 1 1/2 hours.

Step 6: Preheat the oven to 350 degrees F. Once the cinnamon rolls have doubled in size, brush gently with an egg wash. Place the cast iron pan in the preheated oven and bake for 25-30 minutes. Let cool on a baking rack for 15 minutes before spooning the icing over top the cinnamon rolls.

If you love these cinnamon rolls, use the same dough to create Apple Fritters. Those are always a huge hit in our household!

This 17-inch two-handle cast iron pan is perfect for making homemade cinnamon rolls or even pizza. We absolutely love it for pizza! The 10-inch and 12-inch ones work so well for all of my pie recipes! Old Fashioned Blackberry Pie, Best Ever Homemade Apple Pie, Blueberry Pie.

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cinnamon rolls in a cast iron pan drizzled with icing

5 from 7 votes

Cast Iron Cinnamon Rolls

Cast Iron Cinnamon rolls are the perfect treat for your next breakfast or brunch. The most delicious, homemade cinnamon rolls you’ve ever had!

Course Breakfast or Brunch, Desserts

Cuisine American, Southern

Keyword cast iron cinnamon rolls, cast iron skillet cinnamon rolls

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 10 people

Author Jessica Robinson

Ingredients

Dough:

2 1/4 teaspoons 1 packet active dry yeast
1/4 cup lukewarm water
1 1/2 cups milk warm
1/4 cup granulated sugar
2 tablespoons honey
3 large eggs, room temperature
5 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter softened

Cinnamon roll filling

1/2 cup (1 stick) butter melted
1 cup brown sugar
1 cup granulated sugar
ground cinnamon

Icing:

3 cups powdered sugar
1 teaspoon pure vanilla extract
2 tablespoons whole milk

Instructions

In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, honey and eggs. Add the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula. Cut the butter into small pieces and incorporate into the dough. Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7 minutes.
Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough. This dough is going to be sticky when you turn it out. After kneading, shape into a round ball and place back into the greased mixing bowl. Cover loosely with plastic wrap and drape with a clean kitchen towel. Place in a warm area and let rise until doubled in size, about 2 hours. Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise until doubled, about 1 hour.
Turn the dough out onto a lightly floured work surface and roll out with a rolling pin. Making it into a rectangle shape, about 1/2-3/4-inch thick. Spread the melted butter evenly with a pastry brush. Sprinkle the brown sugar and granulated sugar evenly over the melted butter. Sprinkle generously with ground cinnamon.
Roll up, starting at the long end fairly tight. Brush the edge of the dough with melted butter and press to seal. Cut the dough into 2 inch rolls.
Place the cinnamon rolls evenly into greased cast iron pans or a half sheet pan lined with parchment paper. Cover the pan loosely with plastic wrap and a clean kitchen cloth and let rise until doubled, about 1 to 1 1/2 hours.
While they are rising, whisk together your icing. Cover with plastic wrap and set aside. You want it to be fairly thick.
Preheat the oven to 350 degrees F. Once the cinnamon rolls have doubled in size, brush gently with an egg wash. Place the cast iron pan in the preheated oven and bake for 25-30 minutes. Let cool on a baking rack for 15 minutes before spooning the icing over top the cinnamon rolls.

Maple Pumpkin Pie

July 26, 2018 by Jessica Robinson 21 Comments

Maple Pumpkin Pie in a cast iron skillet and pie leaves is easy to make and the perfect fall dessert.

With maple syrup being a part of my childhood, I’m adding granulated maple sugar to mashed pumpkin and whipping up a homemade pie in a Lodge cast-iron skillet. I’m loving their new two handle pans. Did you order one yet? Granulated maple sugar is the granulated form of maple syrup- nothing added. It doesn’t have the moisture maple syrup does, therefore it won’t change your recipes if you substitute it in place of regular sugar.

Where do I find granulated maple sugar?

Granulated maple sugar is the granular form of pure maple syrup. There is nothing added to it! It’s simply heated up to a very high temperature and stirred until all of the moisture is gone. If you live in New England, it’s available in most country stores, specialty food stores, and sugar houses. If you’re not in New England, order it on Amazon.

I wanted to share with you a recipe for my Maple Pumpkin Pie. Thanksgiving and the holidays are literally right around the corner. This recipe is a must for family celebrations. Once you cook your first pie in a cast-iron skillet, you’ll never go back to a normal pie plate. Trust me. The crust becomes perfectly cooked, in every way and your fillings will be delicious.

How do I make a pumpkin pie?

Step 1: In a large bowl, whisk the eggs slightly. Then whisk in the remaining ingredients together, until smooth. Set aside.

Step 2: Using either homemade or store-bought pie dough, place one round in the bottom of a 9-inch cast-iron skillet. Roll under the crust and pinch your crust, using your fingers.

Step 3: Pour the pie filling into the unbaked pie shell. If desired, add decorative pie dough leaves on the top of the pie filing.

Step 4: Bake in a preheated 425 degree F oven for 15 minutes. Reduce the oven to 350 degrees F and continue to bake for 40-50 minutes or until a toothpick when inserted in the center comes out clean. Cool completely. Refrigerate until serving. Serve with homemade whipped cream.

Aren’t these pie leaves cute? Get creative with your pies this fall and add all these beautiful leaves. Buy them here.

If you’re making an Best Ever Homemade Apple Pie, lightly brush the top crust with egg wash and add leaves around the outside edges, or in any creative way you’d like.

Do you love my recipes? If you have a moment, please leave a star rating.

5 from 12 votes

Maple Pumpkin Pie

Maple adds a great depth of smokey sweetness to this spice pumpkin pie.

Course Dessert

Cuisine American, New England, Southern

Keyword easy pumpkin pie, maple pumpkin pie, pumpkin pie recipe

Prep Time 15 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 20 minutes

Author Jessica Robinson

Ingredients

2 large eggs lightly beaten
3/4 cup granulated maple sugar
1 15-ounce can pureed pumpkin
1 12-ounce can evaporated milk
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Instructions

In a large bowl, whisk the eggs slightly. Then whisk in the remaining ingredients together, until smooth. Set aside.
Using either homemade or store-bought pie dough, place one round in the bottom of a 9-inch cast-iron skillet. Roll under the crust and pinch your crust, using your fingers.
Pour the pie filling into the unbaked pie shell. If desired, add decorative pie dough leaves on the top of the pie filing.
Bake in a preheated 425 degree F oven for 15 minutes. Reduce the oven to 350 degrees F and continue to bake for 40-50 minutes or until a toothpick when inserted in the center comes out clean. Cool completely. Refrigerate until serving. Serve with homemade whipped cream.

Be sure and check out my latest recipes:

Old Fashioned Blackberry Pie

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Red Velvet Whoopie Pies

July 24, 2018 by Jessica Robinson 31 Comments

Red Velvet Whoopie Pies are delicious moist cakes with cream cheese frosting sandwiched between two cakes.

Are whoopie pies a New England thing?

Yes, whoopie pies are considered a New England staple. They are a Pennsylvania and Amish tradition. They are one of Maine’s most beloved treats!

Can you freeze whoopie pies?

Absolutely! Plop them in the freezer for a few weeks or up to a month. Let them thaw at room temperature or in the fridge. They will still be super moist.

Who made the first whoopie pie?

It is believed that the first whoopie pie was made in the 1920’s. Both Pennsylvania and Maine claim to be the original creator. It is said that a baker in Pennsylvania, making a cake had leftover batter and decided to scoop it out onto sheet pans.

The whoopie pie is super moist and finger-licking delicious. I use a cream cheese frosting for the filling. Put the frosting into a plastic bag and cut off a small corner to easily pipe it onto the cake creations. I have a large stack of half sheet pans ready at all times to bake everything from cookies, whoopie pies, and jelly rolls. Nordicware is made in the USA and makes these amazing pans. Get them clean with a quick scrub with a Brillo pad or Scotchbrite.

And, if you love parchment paper, but hate the rolls that normal grocery stores stock, order pre-cut sheets of parchment paper. You’ll never buy the rolls of it again!

Couldn’t you just reach into these photos and lick the cream cheese frosting!? Oh my goodness, yum!

Do you love my recipes? If you have a moment, please leave a star rating!

5 from 17 votes

Red Velvet Whoopie Pies

Red Velvet Whoopie pies are moist chocolatey cakes sandwiched with cream cheese frosting.

Course Desserts

Cuisine American, New England

Keyword Red velvet cake, Red Velvet Whoopie Pies, whoopie pies recipe

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 12 whoopie pies

Author Jessica Robinson

Ingredients

1/2 cup vegetable shortening
1 cup granulated sugar
1/2 cup packed brown sugar
2 1/2 cups all-purpose flour
2 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream or Greek yogurt
1/4 cup whole milk
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon apple cider vinegar
1 ounce red food coloring

Cream Cheese Frosting

3/4 cup vegetable shortening
4 ounces full-fat cream cheese softened
4 cups confectioner's sugar
1 teaspoon salt
1 teaspoon pure vanilla extract
2-3 tablespoons whole milk

Instructions

Preheat the oven to 350 degrees F. Line two half sheet pans with parchment paper and set aside.
In a large mixing bowl using either a stand mixer or an electric hand mixer, cream together shortening, sugar, and brown sugar.
Add one egg at a time and combine. Scrape the bottom and sides of the bowl occasionally with a rubber spatula.
Add the sour cream or Greek yogurt, cocoa, vanilla, and combine. Add the food coloring and mix in well. Add the flour and salt.
In a seperate bowl, combine the baking soda and vinegar. Gently stir into the batter.
Using two tablespoons, scoop spoonfuls of batter onto the baking sheets, making round mounds of batter and aiming for 24 cake mounds. Be sure to leave space between the mounds, as the batter will spread a little. Bake for 16-18 minutes, turning the baking sheet once, halfway through the baking process.
Remove cakes from the oven and allow to cool completely.

Cream Cheese Frosting

In a large mixing bowl, using either a stand mixer or an electric hand mixer, cream together the shortening, cream cheese, and confectioner's sugar. Add the salt, vanilla, and milk. Continue to beat until whipped and creamy.
Spread cream cheese frosting on the flat side of a cooled cake and sandwich together with another cake.
Enjoy immediately or refrigerate the cakes for up to one week. They will become even more moist the second day.

LIFE ON THE FARM

This summer we planted a bunch of sunflowers. Both Mason and Camden helped with tilling the soil and planting the seeds. They are taller than me and Mason helped me harvest sunflower seeds this past weekend.

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