Sublime Chicken Marsala. Surprisingly Easy!

This easy Chicken Marsala recipe is even better than what you would get in a fancy Italian restaurant, and a lot less expensive too! If you ever need an entrée to impress dinner guests or make a family celebration special, you can’t go wrong by serving Chicken Marsala. 

We love this creamy chicken marsala served over pasta with a side of fresh bread and garlic butter and a big fresh Italian Salad.

a pan of chicken marsala with mushrooms and marsala sauce garnished with parsley

Chicken Marsala

What is Chicken Marsala? It is an Italian-inspired dish very popular in restaurants often found on the menu next to Chicken Parmesan. Chicken Marsala is made with chicken breast fillets lightly browned and submerged in a rich Chicken Marsala mushroom sauce.

The extraordinary tastiness of the dish is owing to the Marsala wine, which is the foundation ingredient of the sauce. Marsala, in case you are wondering, is a Sicilian fortified wine, similar to sherry or port. It comes in both sweet and dry versions (you want to buy dry Marsala for this recipe). Other Chicken Marsala ingredients include mushrooms, shallots (or onion), thyme and butter.

The best Chicken Marsala uses chicken fillets, which you can buy, or you can make them yourself if you only have whole breasts. To fillet yourself, follow these steps:

  • Start with boneless, skinless breasts and your sharpest thin bladed knife.
  • Using a paper towel, firmly grab and hold the thinnest end of the breast.
  • Slice toward the thickest end, horizontally, so you wind up with two even halves.

That’s all there is to it! Now you’re ready to make the best Chicken Marsala recipe ever.

pouring marsala wine into a pan of with mushrooms, with chicken on a plate in the background

How to Make Chicken Marsala

Chicken Marsala comes together in a few stages. Here’s all you do:

  1. Pound the fillets to ¼ inch thickness and dredge in flour.
  2. Cook on the stove top in a bit of olive oil for a few minutes. Set chicken aside.
  3. In the same pan, add the shallots and thyme until tender, then add the sliced mushrooms and cook until juices release.
  4. Add the Marsala wine and remaining sauce ingredients and reduce. Serve with the chicken.

If that doesn’t sound rich and delicious enough already, you can up the ante by making creamy Chicken Marsala (although not traditional, it is delicious). Substitute 1/3 cup of heavy cream for the same amount of chicken broth for a truly sublime experience.

overhead of a pan of chicken marsala with mushrooms and marsala sauce, with parmesan cheese and a pepper grinder on the side

Or, you can get really fancy and make stuffed Chicken Marsala:

  • Dredge the fillets in flour on only one side
  • On the bare side, layer slices of prosciutto and a slab of low-moisture mozzarella
  • Fold in half or roll and fasten tightly with toothpicks. Then proceed with the recipe described here.

At the other end of the spectrum, you can make a crock pot Chicken Marsala. You don’t even have to fillet the breasts for this version. Just place all the ingredients in a crock pot and cook on high for four hours or on low for six. Then make a cornstarch and water slurry to thicken the sauce, and serve over pasta, for a super yummy and easy dinner.

More Chicken Recipes You’ll Love

closeup of a pan of chicken marsala with mushrooms and marsala sauce, and a plate of chicken marsala on pasta

What to Serve With Chicken Marsala

Chicken Marsala sauce is very rich and flavorful, and a starch completes the meal perfectly. You can serve it over angel hair pasta to fill the plate.

You might try buttered noodles or orzo pasta on the side if you’d prefer. To complete the presentation, plate it up with some roasted broccoli or roasted Brussels sprouts. And don’t forget a crusty, rustic bread, or 30 Minute Dinner Rolls to sop up the sauce. Your dinner guests and family will be in heaven!

Chicken Marsala

Easy Chicken Marsala is even better than what you would get in a fancy Italian restaurant, and a lot less expensive too! Ready in about 30 minutes.

  • 4 chicken breasts (boneless-skinless 5-6 oz each)
  • 1/2 cup flour
  • salt & pepper (to taste)
  • 4 Tablespoons olive oil
  • 2 Tablespoons butter
  • 1/4 teaspoon thyme
  • 1 small shallot (diced (or onion))
  • 8 ounces mushrooms (white or brown)
  • 1 1/2 Tablespoons flour
  • 1/2 cup Marsala wine
  • 3/4 cup chicken broth
  • 2 Tablespoons parsley or chives for garnish
  1. Pound chicken to 1/4″ thick (you can cut them in half if they’re very large). Season with salt and pepper and dredge in flour.

  2. Preheat olive oil in a large pan over medium high heat. Cook chicken in batches, 3-4 minutes per side or until cooked through. Remove chicken and place on a plate.

  3. In the same pan, add 2 tablespoons butter, thyme and shallot. Cook until tender, about 3 minutes. Add mushrooms and cook until juices are released, about 5 minutes. Stir in flour 1 1/2 tablespoons flour and cook 1 minute more.

  4. Add Marsala wine and broth and simmer about 3 minutes, until thickened and bubbly.

  5. Place chicken back into the pan and simmer 2-3 minutes or until hot.

  6. Garnish and serve over pasta.

A new twist on a potluck favorite!

This delicious Sweet Potato Salad Recipe is not only super colorful but it’s absolutely loaded with flavor! With a little prep, it can go from the kitchen to the table in no time at all! A cold sweet potato salad on a hot day is crunchy, savory and oh, so delicious! It’s such a beautiful salad for special occasions but easy enough for every day!

A flavorful twist on a classic potato salad recipe, this recipe tastes even better when it’s made ahead of time making it the perfect potluck dish!

A bowl of our favorite sweet potato salad recipe topped with green onions and bacon

Potato Salad has been a summertime favorite forever… and I have no idea why I haven’t been making potato salad with sweet potatoes! This dish has tons of amazing flavor and we literally cannot get enough! Tender sweet potatoes, crisp veggies and of course crisp smoky bacon are tossed in a creamy dressing, the perfect accompaniment to your favorite pulled pork!

How to Cook Sweet Potatoes for Salad

Sweet potatoes have a thick skin and unlike russets, they really need to be peeled. Once peeled, I add a bit of olive oil and make tender roasted sweet potatoes to mix into this recipe. If you have leftover Baked Sweet Potato, they can be used in this recipe as well.

Ingredients for our favorite sweet potato salad recipe including roasted sweet potatoes, corn, peppers and bacon.

How to Make Sweet Potato Salad

This roasted sweet potato salad comes together quickly but the flavor is out of this world! It’s bright and colorful with a delicious tangy dressing, so much better than store bought!

  1. Roast and cool sweet potatoes.
  2. Assemble all the dressing ingredients and mix well. Place in refrigerator to chill.
  3. Toss cooled potatoes, dressing and other add-ins in a bowl.

Sweet potato salad ready to serve and topped with corn, peppers and bacon

Other Add-Ins for Sweet Potato Salad

  • MAKE IT SPICY: This salad is creamy and a little bit sweet which means that it lends itself very well to the addition of a little bit of heat! Dice a jalapeno or add a small dash of cayenne pepper or chipotle.
  • ADD PROTEIN: Easy Grilled Chicken Breast or shrimp make a great addition to turn this from a side to a main dish. Even leftover baked ham is great in this recipe!
  • ADD KALE: we love a great Kale Salad so turning this into a kale sweet potato salad is another favorite option! Remove the hard stems of the kale and chop finely and add to the salad. Extra color and extra nutrition! It’s a win-win!
  • CHANGE THE DRESSING: We make a zippy creamy dressing to go with this recipe. A dijon or lemon vinaigrette is another great option!

More Potluck Favorite Salads

Sweet Potato Salad

This colorful side dish features roasted sweet potatoes, corn, juicy red peppers and smoky bacon all tossed in a creamy dressing.

  • 2 lbs sweet potatoes (peeled and cubed)
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 2 green onions (sliced)
  • 2 stalks celery (chopped)
  • 1 cup frozen corn (defrosted)
  • 1/2 cup red bell pepper (chopped)
  • 6 slices bacon (cooked and crumbled)

Dressing

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons dijon mustard
  • 2 tablespoons sweet relish
  • 2 tablespoons cider vinegar
  • salt & pepper to taste
  1. Preheat oven to 400°F.
  2. Toss sweet potatoes with olive oil, garlic powder and salt & pepper to taste. Roast 35-40 minutes or until fok tender. Cool completely.

  3. Combine dressing ingredients in a large bowl and mix well.
  4. Add remaining ingredients, toss to coat and refrigerate at least 2 hours before serving.

Roasted sweet potato salad is the perfect potluck dish. Tender sweet potatoes, loads of crisp veggies and smoky bacon all tossed in an easy homemade potato salad dressing. #spendwithpennies #sidedish #sweetpotatoes #potatosalad #sweetpotatosalad #potluckrecipe #saladrecipe #makeahead
Roasted sweet potato salad is the perfect potluck dish. Tender sweet potatoes, loads of crisp veggies and smoky bacon all tossed in an easy homemade potato salad dressing. #spendwithpennies #sidedish #sweetpotatoes #potatosalad #sweetpotatosalad #potluckrecipe #saladrecipe #makeahead

Homemade Guacamole

The best Guacamole recipe is one that is simple and loaded with fresh ingredients! Creamy ripe avocado mashed with zesty lime, cilantro, onion and a pinch of salt.

The perfect dipper for The BEST Loaded Nachos, this guacamole dip takes just minutes to prep making it the perfect snack.

A bowl of the best homemade guacamole served with lime and chips.

Authentic Guacamole

When I visit Mexico, I live and breathe guac (and Pico de Gallo).  Ingredients found in an authentic guacamole recipe are fresh avocados, lime juice, salt & usually onion/cilantro. In Mexico we always have a bit of tomato in our guacamole as well. The great thing about about this dip is that you can vary the ingredients however you want! Add extra garlic, spice it up, add roasted peppers or corn.

How to Make Guacamole

This is the best guacamole recipe, because it’s delicious and comes together in a flash. Here’s all you do:

  1. DICE: Finely dice some red onion and mince the jalapeno pepper (remove seeds for less heat, leave seeds/membrane for more heat).
  2. SEED: Seed and chop the tomato. Removing the seeds and pulp and just use the flesh, this will prevent the guacamole from being too watery.
  3. PEEL: Peel and mash the avocados with the lime juice until smooth. The lime juice keeps the guacamole from turning brown.
  4. MIX: Mix all the ingredients together, season to taste and enjoy!

mashing avocados to make the best guacamole recipe

How Long Does Guacamole Last?

Guacamole is a dish that really should to be served fresh to be appreciated. Just like apples and raw potatoes, avocados start to turn brown pretty fast after cutting, due to an enzyme that promotes oxidation. This discoloration doesn’t mean it’s spoiled, but it can be unappetizing!

The lime juice in this easy guacamole recipe helps slow that process. It will keep in the refrigerator 1-2 days. If the surface does turn brown, after no more than a couple days, you can try scraping it off. The green layer underneath is perfectly fine.

The secret to keeping your “guac” green and fresh-looking in the refrigerator is to prevent air from hitting the surface. Plastic containers – even ones’ with tight seals – are not sufficient. I like to press a piece of clingy plastic wrap over the surface and up the sides of the bowl to create an airtight seal.

The best easy Guacamole recipe in a bowl ready to serve

How to Freeze Guacamole

Can you freeze guacamole? Yes, you can (who knew?) but I do have to admit, it tastes best fresh. Freezing the guacamole can change the flavor/consistency a little bit but it’s great for recipes like 7 Layer Dip.

If you’re freezing guac, skip the onion tomato etc. The veggies will get watery. Scoop it into freezer bags and squeeze out all the air to create a tight seal. When you are ready to make my simple guacamole recipe, just thaw and mix in the rest of the fresh ingredients. Adjust the seasoning and enjoy!

Recipes to Pile on the Guac

Guacamole

Guacamole is one of my favorite things ever. If you need a quick contribution for a party or potluck, you can always rely on guacamole dip to be well received! 

  • 3 large avocados (ripe)
  • 1 lime
  • 3 tablespoons red onion (finely diced)
  • 1 jalapeno (seeded and minced (optional))
  • 1 tablespoon cilantro
  • 1 clove garlic
  • 1 small tomato (seeded and diced)
  • salt to taste
  1. Cut avocados in half, peel and remove the pit.

  2. Squeeze half of the lime over the avocados and mash until smooth.

  3. Add remaining ingredients and mix well adding salt to taste and more lime juice if desired. 

  4. Serve immediately.

We love enjoying this easy restaurant style guacamole recipe with nachos and tacos. It's one of my favorite authentic guac recipes ever! #spendwithpennies #guacamole #homemadeguacamole #easyguacamole #guac #authenticguacaomole
We love enjoying this easy restaurant style guacamole recipe with nachos and tacos. It's one of my favorite authentic guac recipes ever! #spendwithpennies #guacamole #homemadeguacamole #easyguacamole #guac #authenticguacaomole

Mouthwatering Pork Teriyaki!

Pork Teriyaki is one of the most delicious ways to prepare pork tenderloin.  Packed with mouthwatering umami flavor, teriyaki pork can be grilled, baked in the oven, or prepared it in your slow cooker.

Scrumptious and low in fat, a perfectly cooked pork tenderloin is a fork-tender cut of meat, and is super juicy when treated right. It really benefits from quick cooking at a high temperature and marinating in a rich liquid or sauce, such as teriyaki marinade for pork.

Grilled Pork Teriyaki Sandwich on a toasted roll with cucumbers and cilantro

Pork Teriyaki

When you’re making pork teriyaki, don’t make the mistake of buying pork loin in place of tenderloin. Although it sounds very similar, pork loin comes from a different part of the animal, and is a fattier, tougher cut that benefits more from low, slow roasting.

Pork tenderloin is a boneless, lean cylinder piece of meat and it’s perfect for slicing into medallions, as called for in this teriyaki pork tenderloin recipe. Be aware that pork tenderloin often has a tough section of silvery-white connective tissue on parts of the surface, known as “silverskin.” The silverskin does not soften with cooking, and needs to be trimmed off before slicing. It’s white/silver in color. Slip a knife under this piece of tissue and remove it before marinating or cooking.

Choose Thick Teriyaki Sauce

Teriyaki Sauce is made with soy sauce as the foundation and has brown sugar for sweetness and garlic and ginger for flavor. It’s the sugar that makes teriyaki such a great marinade for meat. When proteins in meat combine with sugars or carbs during cooking, the result is a delectable caramelized glaze.

If you buy bottled teriyaki, be sure to get the thick teriyaki sauce (you want the consistency of bbq sauce, not the one that is runny like soy sauce).

Pork Teriyaki with sesame seeds on a grill pan

More Teriyaki Recipes You’ll Love

How to Make Teriyaki Pork Tenderloin

Teriyaki Pork Tenderloin on the grill is as easy as 1,2,3:

  1. Slice the pork loin into chunks and pound to 1/2″ thick.
  2. Marinate in teriyaki sauce (4-5 hours if you have time)
  3. Place on a medium-hot grill, 3-4 minutes per side (it’s quick)!!

Remember that pork tenderloin should be cooked to 145°F and can be a little bit pink in the middle. It only needs a few minutes each side.

Serve on a bun or over rice with steamed broccoli and enjoy! We always toast the rolls with a bit of Homemade Garlic Butter for great flavor. Add in some cucumbers and cilantro for freshness and enjoy!

If you’re not up to grilling, then teriyaki pork can be broiled in the oven. Place on a foil lined pan (teriyaki sauce is sticky and difficult to clean) and broil 4″ from the heat for about 5 minutes per side or just until pork reaches 145°F.

Pork Teriyaki on a baking sheet with cilantro

What Goes With Teriyaki Pork

Teriyaki pork goes great with coleslaw, spicy-hot kimchee, and sweet potato fries.

We usually serve this with a fresh salad Easy Kale Salad with Fresh Lemon DressingFresh Corn Salad or easy Potato Salad.

So delicious! Enjoy!

Barbecued Teriyaki Pork Tenderloin Sandwich

Pork Teriyaki is one of the most delicious ways to prepare pork tenderloin.  Packed with mouthwatering umami flavor, teriyaki pork is always a favorite. 

  • 2 Pork Tenderloin (1lb each) (Cut in 4-5 pieces each)
  • 2 cups teriyaki Sauce (ensure it's thick sauce)
  • 2 large onions (Sliced)
  • 2 sliced green onions (optional)
  • sesame seeds for garnish (optional)
  1. Cut each pork tenderloin into 4-5 pieces, pound pork pieces until 1/2″ thick.

  2. Marinate pork medallions in teriyaki sauce and onion slices for 4-6 hours

  3. Preheat grill to high. Grill the Pork Medallions on high 3-4 minutes per side

  4. If desired, place onions on a grill tray and grill for 5 minutes until soft, stirring occasionally.  (Keep a close eye on the onions so they don’t burn)

  5. Sprinkle pork with sesame seeds and green onions if desired.

We love to serve the pork medallions on toasted rolls with chopped green onions. Serve and Enjoy!

Pork Teriyaki is one of the most delicious ways to prepare pork tenderloin. Packed with mouthwatering umami flavor, teriyaki pork is always a favorite. #spendwithpennies #porkteriyaki #teriyaki #grill #grilledpork #easypork #porktenderloin #pork #grilling #slowcooker
Pork Teriyaki is one of the most delicious ways to prepare pork tenderloin. Packed with mouthwatering umami flavor, teriyaki pork is always a favorite. #spendwithpennies #porkteriyaki #teriyaki #grill #grilledpork #easypork #porktenderloin #pork #grilling #slowcooker

Creamy Cheese Sauce

This super easy Cheese Sauce recipe is a game changer in the kitchen and is way better than any store-bought kind! It’s so versatile, it can be used as a nacho cheese sauce on loaded nachos, mac and cheese sauce or even a cheese sauce for broccoli!

The kids will love this homemade cheese sauce because it goes with everything! And how much easier can it get with only a handful of ingredients? Honestly the best cheddar cheese sauce you’ve ever had.

A serving cup full of homemade cheese sauce topped with fresh black pepper with broccoli in the background.

How to Make a Roux for Cheese Sauce

The most important part of any good sauce is a ‘roux’ which is, essentially, a cooked, thickened combination of butter and flour.

This will be the base of the sauce and it only takes a few minutes to whip up! Be sure to stir it constantly and cook the flour to rid of any starchy flavor before adding the other ingredients.

Any Cheese Goes

You can use any type of cheese for this recipe based on what you’re pouring it over.

Gooey cheese sauce being poured over a bowl of steamed broccoli.

How to Make a Cheese Sauce

Here’s where it gets good! Really good! To make a cheese sauce:

  1. Cook flour and seasonings with butter to remove any floury flavor
  2. Slowly add in some milk to the roux and whisk constantly (it will be super thick). Keep adding a little at a time until it smooths out.
  3. Whisk until it reaches a boil and let bubble 1 minute.
  4. Remove from heat and add cheese. Whisk until smooth.

Remember to always remove from the heat before adding cheese, the milk will still be plenty hot enough to melt it. Cheese can separate or become grainy if it gets too hot.

Be sure to adjust for taste, feel free to add a splash of hot sauce or garlic powder…anything that you want!

Steamed broccoli smothered in cheese sauce.

How to Thicken Cheese Sauce

The ratio below will create a perfectly thick and cheesy sauce and shouldn’t require thickening.

The best way to thicken a cheese sauce would be to add more cheese! Who can resist a thick, creamy, savory cheese sauce perfect for making Homemade Mac and Cheese too!

Another way to thicken a cheese sauce is to add a little bit of cornstarch slurry (equal parts cornstarch and water) added a little at a time to hot cheese sauce. This method is less desirable, you do risk the cheese separating if you re-heat it too much when thickening.

More Cheese Please

Creamy Cheese Sauce

This super easy cheese sauce recipe is a game changer in the kitchen and is way better than any store-bought kind! 

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon white pepper (or a pinch)
  • 1 1/4 cup sharp cheddar cheese
  • 1/4 cup parmesan cheese
  1. Melt butter in a saucepan. Add flour and cook for 1-2 minutes.

  2. Add milk a small amount at a time, whisking smooth after each addition.

  3. Add onion powder and white pepper.

  4. Continue to cook over medium heat, whisking continually until slightly thick.

  5. Remove from heat, and add cheeses. Stir until melted.

Nutrition information is based on 1 cup of sauce.

This gooey cheese sauce is full of cheesy goodness. We love making broccoli and cheese sauce or pouring it over macaroni and cheese. This cheese sauce recipe is the best! #spendwithpennies #cheese #cheesesauce #cheesesaucerecipe #sauce #cheesesauceandbroccoli
This gooey cheese sauce is full of cheesy goodness. We love making broccoli and cheese sauce or pouring it over macaroni and cheese. This cheese sauce recipe is the best! #spendwithpennies #cheese #cheesesauce #cheesesaucerecipe #sauce #cheesesauceandbroccoli

Bacon Wrapped Jalapeno Poppers (Grilled)

Grilled Bacon Wrapped Jalapeno Poppers  are the perfect summer-time snack or game day appetizer!  Fresh jalapenos are stuffed with a mixture of cheeses and seasoning and wrapped in smoky bacon and cooked on the barbecue until tender.

The cheese becomes perfectly melty, the peppers tender and the bacon crisp and smoky for the most amazing bite.

A plate of bacon wrapped jalapeno poppers off the grill

I absolutely adore stuffed jalapeno poppers in any way, shape, or form including Jalapeno Popper Dip to Jalapeño Cheddar Stuffed Burgers. And of course what doesn’t taste amazing wrapped in bacon? I could pretty much eat these bacon wrapped jalapeno poppers at any meal and I especially love this version using fresh jalapenos and bacon. It just so happens that skipping the breading makes these into a low carb/keto jalapeno popper!

How to Make Bacon Wrapped Jalapeno Poppers

When cutting several jalapenos, please please please wear gloves. The oils in the peppers can really affect (and burn) your skin if you’re cutting several peppers.

Control the spice level: To reduce the heat from jalapenos (and other spicy peppers), be sure to remove all of the seeds and membranes as that’s where the capsaicin is contained (which is what makes them spicy).  You can use any peppers in this recipe including sweet baby red & yellow peppers if you don’t like spice or would like to have another option for those that don’t eat spicy foods.

Bacon: I slightly pre-cook the bacon. This extra step is great for grilling because it helps reduce flare ups (more on reducing flare ups below) and it always results in a crisper bacon without overcooking the peppers.

Ingredients to make grilled jalapeno poppers

How to Cook Bacon Wrapped Jalapeno Poppers

Grilled Jalapeno Poppers: We most often cook these on the grill in the summer, and while you can cook them directly on the grill, a grill mat helps reduce flare ups! I use grill mats for so many things from burgers and veggies to Bacon Wrapped Pork Tenderloin.  They reduce flare ups, keep things from slipping through the grates and clean up like a dream.

To grill cream cheese jalapeno poppers from frozen, we turn the grill down and cook them low and slow to ensure the middle heats & melts.

Baked Bacon Wrapped Poppers: In the winter, we bake this stuffed jalapeno poppers recipe in the oven.  Preheat to 425 degrees, place on a parchment lined pan and bake about 18-23 minutes or until bacon is crisp and cheese is melted. Broil 1 minute at the end if needed. So easy!

A baking sheet with bacon wrapped jalapeno poppers ready to be grilled

Can you Freeze Stuffed Jalapeno Poppers?

Absolutely!! Bacon Wrapped Jalapeno Poppers are the perfect snack to have on hand for unexpected guests.  I often make a couple of large trays and freeze them (before cooking).  Once frozen I move them to a sealed container (or freezer bag) and store them for a few months.

When guests pop by, pour a pitcher of mojitos, heat up the grill and throw these on right from frozen.  The perfect summer snack!

Need More amazing Jalapeno recipes?

Here are some of my other favorite recipes with a spicy kick of jalapenos:

Bacon Wrapped Jalapeno Poppers

Delicious jalapenos stuffed with a gooey cheesy filling and wrapped in bacon! These are grilled until the bacon crisps and the cheese melts .. and are out of this world!

  • 6 whole jalapeno peppers
  • 6 oz cream cheese (the block, not the spreadable)
  • 1 green onion (finely minced)
  • 1/2 teaspoon garlic powder
  • 1.5 oz sharp cheddar cheese (shredded)
  • 12 slices bacon
  1. Cut the stem off each jalapeno and cut in half lengthwise. Using a small spoon, scrape out seeds & membranes.
  2. In a small bowl combine cream cheese, green onion, garlic powder and cheddar cheese. Stuff into the jalapeno halves.
  3. Wrap each jalapeno completely with bacon ensuring the cheese is covered. Secure with toothpicks.

To Grill

  1. Place jalapenos on grill cut side down and grill just until bacon begins to crisp (about 6 minutes). Gently loosen bacon from the grill and flip jalapenos over. Reduce heat to medium-low and cook an additional 10-12 minutes or until bacon is cooked and cheese is melted.

To Bake

  1. Preheat to 425 degrees, place on a parchment lined pan and bake about 18-23 minutes or until bacon is crisp and cheese is melted.

Bacon Wrapped Grilled Jalapeno Poppers on plateStack of Bacon Wrapped Jalapeno Poppers

 

Jalapeno Popper Crescent Cups

Jalapeño Cheddar Burgers (Turkey or Beef)

Mini Jalapeno Popper Egg Rolls

Jalapeno Popper Dip!

Shrimp Salad

As warmer weather approaches, Shrimp Salad will be a fabulous light entrée to add to your go-to recipe collection. There’s nothing quite so refreshing and tasty than a luncheon of shrimp salad mounded on a bed of crisp lettuce. Serve it with saltine crackers and an ice cold glass of white wine (or sangria), like Pinot Grigio or Sauvignon Blanc.

A creamy shrimp salad sandwich on a white plate with more shrimp salad and croissants in the background.

Shrimp Salad Dressing

The shrimp salad dressing we use here calls for Old Bay Seasoning, lemon juice, fresh dill and Dijon mustard. This combination of flavors produces a cold shrimp salad recipe with a zing that your family will love.

Old Bay is a zesty spice blend that everyone should have in their cupboard. It’s composed of many herbs and spices and is the quintessential seafood seasoning that enhances any seafood chowder or seafood dish.

Fresh shrimp salad on a bed of lettuce on a white plate with a fork.

How to Cook Shrimp for Salad

My favorite shortcut for this recipe is to buy a shrimp ring when they’re on sale and when guests show up, I simply chop up the shrimp!

If you need to cook the shrimp, it takes almost no time at all. You can tell when each shrimp is done because they turn bright pink and curl up. You can even cook shrimp straight from the freezer with no thawing necessary! Here’s how to cook frozen shrimp

  1. Bring about three quarts of water to a full boil.
  2. Dump in the frozen shrimp, peels and all.
  3. Wait for the water to come back to boil. It will take about 4-5 minutes.
  4. Then cook the shrimp another two-four minutes, depending on how large they are. Do not overcook! Drain and allow to cool, then peel.

To Make Grilled Shrimp Salad: start by using thawed jumbo shrimp and leave the peel on. Brush with oil and grill for about 2 minutes on a side on the cooler side of the grill. Allow the shrimps to cool, then peel and rough chop them for salad. If they are small shrimp, you can leave them whole and make a very simple shrimp with salad by sprinkling them over chopped romaine or any other salad greens you have on hand.

A clear mixing bowl full of shrimp salad ingredients like shrimp, eggs, celery, and dill.

How to Make Shrimp Salad

To make shrimp salad, start by cooking your shrimp and let them get cool enough to peel.

  • Roughly chop the shrimp into uniform chunks and finely dice the eggs.
  • In a mixing bowl, mix the shrimp and eggs with the diced green onion, celery and other ingredients.

That’s all there is to it! If you want, you can add chopped avocado for a delicious avocado shrimp salad.

A mixing bowl of shrimp salad with a metal mixing spoon.

Serve this easy shrimp salad over a bed of lettuce to make a great low carb/keto option! Make this cold shrimp salad recipe stretch to feed a crowd by adding some rotini pasta for a more substantial filling shrimp pasta salad!

For a super yummy shrimp salad sandwich, use croissants sliced through horizontally or pile it high on fresh homemade bread.

More Shrimp Faves

Shrimp Salad

As warmer weather approaches, Shrimp Salad will be a fabulous light entrée to add to your go-to recipe collection. 

  • 1 lb medium shrimp (cooked, peeled and chilled)
  • 2 stalks celery (diced)
  • 1 green onion (finely diced)
  • 2 hard boiled eggs (finely diced)
  • 1/2 long English cucumber (finely diced)
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh lemon juice
  • 1/2 cup mayonnaise
  • 1/2 teaspoon Old Bay Seasoning
  • 1 1/2 teaspoon grainy dijon mustard
  • salt & pepper to taste
  1. Chop shrimp into small pieces.
  2. Combine all remaining ingredients in a bowl and mix well to combine.
  3. Serve over salad, on a croissant or with tortilla chips.

This easy shrimp salad is one of my favorites. It's great to use for shrimp salad sandwiches or on a bed of lettuce! #spendwithpennies #shrimpsalad #salad #shrimp #shrimpsaladrecipe #shrimpsaladsandwich
This easy shrimp salad is one of my favorites. It's great to use for shrimp salad sandwiches or on a bed of lettuce! #spendwithpennies #shrimpsalad #salad #shrimp #shrimpsaladrecipe #shrimpsaladsandwich

Crockpot Beef Stew

CrockPot Beef Stew is one of my all-time favorite slow cooker meals. It’s filling and delicious with tender chunks of beef, carrots, potatoes and peas (or green beans). When it comes to satisfying comfort food, slow cooker Beef Stew is the ultimate!

To complete the meal, all you really need to do is add in a side of easy buttermilk biscuits or corn bread muffins slathered with butter. Or, serve it with a substantial homemade bread for dipping in the gravy. Everyone will be in heaven!

A white bowl of Crockpot beef stew with a wooden plate underneath it and a slow cooker in the background.

Ingredients for Slow Cooker Stew

Ingredients for this beef stew CrockPot recipe are beef chuck or stew beef, root vegetables like potatoes, carrots and fresh and peas or beans.

The best meat to make beef stew is chuck steak! You’ll have to cut it into cubes yourself. Chuck is a tough, but full-flavored meat that comes from the shoulders and front end of the animal. It is perfect for Crock Pot Beef Stew or pot roast (a similar texture to pork shoulder which is used to make Crock Pot Pulled Pork). It retains its rich, beefy flavor and becomes succulent and fork-tender under the low and slow heat of a crock pot.

Flavorful Slow Cooker Beef Stew: What really makes a stew a stew is the savory herbs, thickened beef broth and seasonings. To give the dish even more complexity, consider making CrockPot beef stew with red wine. Substitute a cup of a hearty dry wine, such as Cabernet Sauvignon or Merlot for a cup of the beef broth and use it to deglaze the pan you used for browning the meat. You could add in some button mushrooms too.

Ingredients for Crockpot beef stew in a slow cooker like potatoes, carrots, celery, beef, and rosemary.

How to Make Beef Stew in Crock Pot

While we love to make a classic stove top beef stew, this easy slow cooker recipe can be left cooking while you go about your day! Crock Pot beef stew comes together in just a few simple steps and the beef gets so tender.

  1. Toss the beef in the flour-garlic powder mixture to coat, and brown in olive oil in batches. Don’t crowd the pan. (You can skip this step but the browning adds great flavor to the stew).
  2. Sauté the onion in the same pan (use a of broth or red wine to help deglaze and add any brown bits to your crock pot).
  3. Add everything to the slow cooker (I use a 6qt crock pot) and cook until the beef is tender. Stir in peas before serving.

How Long to Cook Beef Stew in Crock Pot: Crock Pot beef stew is a set-it-and-forget-it kind of meal. Cook it on high for 4-5 hours, or on low for 8-9 until the meat is tender. You can leave it on warm for an additional hour or so if needed.

To Thicken Beef Stew in the Crock Pot: I use a cornstarch slurry (equal parts cornstarch and water) and add it in at the end. Allow it to cook about 10 minutes after adding the slurry to get rid of any starchy flavor.

A ladle scooping crockpot beef stew to serve it.

We serve beef stew with some crusty bread or homemade dinner rolls for the perfect meal!

Leftover CrockPot Beef Stew

Leftovers will keep about 3-4 days in the fridge.

Can you Freeze Beef Stew: You’ll also be happy to know CrockPot Beef Stew freezes really well, so make plenty for those quick-fix meal nights. Leave about an inch of headspace for expansion in plastic containers, and your stew will keep for four months in the freezer.

More Recipes You’ll Love

Crock Pot Beef Stew

CrockPot Beef Stew is one of my all-time favorite one-pot meals. It’s filling, delicious, the family always loves it, and it’s incredibly easy to prepare in advance. 

  • 2 pounds beef chuck or stewing beef
  • 3 tablespoons flour
  • 1/2 teaspoon garlic powder
  • 3 tablespoons olive oil
  • 1 onion chopped
  • 1 cup vegetable juice such as V8
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon thyme or 2 sprigs fresh
  • 1 teaspoon dried rosemary or 1 sprig fresh
  • 3 cups potatoes peeled and cubed
  • 2 cups carrots cut into 1 inch pieces
  • 1 cup celery stalks cut into 1 inch pieces
  • 3/4 cup peas
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  1. Combine flour, garlic powder and salt & pepper to taste. Toss beef in flour mixture.
  2. Brown the beef and onions in olive oil small batches. Add some of the broth to the pan and scrape up any brown bits.
  3. Add all ingredients except peas and cornstarch to a 6QT slow cooker.
  4. Cook on high 4-5 hours or on low 8-9 hours or until beef is tender.
  5. Mix cornstarch with 2 tablespoons water. Stir into the stew a little bit at a time to thicken (you may not need all of the mixture). Add peas.
  6. Cover and cook 10 minutes. Season with salt & pepper.

Homemade Crockpot beef stew is an easy and flavorful main course that we love pulling our slow cooker out for. It's one of my favorite stew recipes ever! #spendwithpennies #stew #beefstew #crockpotbeefstew #slowcooker #slowcookerbeefstew #easybeefstew
Homemade Crockpot beef stew is an easy and flavorful main course that we love pulling our slow cooker out for. It's one of my favorite stew recipes ever! #spendwithpennies #stew #beefstew #crockpotbeefstew #slowcooker #slowcookerbeefstew #easybeefstew

Roasted Cabbage Steaks

Roasted Cabbage Steaks are an utterly delicious way to give this green vegetable some star power at the dinner table. You will love the flavors that emerge from oven roasted cabbage.

When sliced and baked, cabbage turns fork tender, with crispy caramelized edges that add sweetness and a satisfying full-bodied flavor and texture. This easy side dish can be served with our favorite Meatloaf Recipe or alongside Oven Baked Chicken Breasts or a perfectly cooked pork tenderloin!

Roasting Vegetables

Roasting vegetables at a high temperature allows them to caramelize creating layers of flavor. Cabbage is low carb and keto friendly making it the perfect side dish!

In general, roasted cabbage is made with sliced heads of green cabbage. But roasted (or braised) red cabbage is delicious too! Cabbage is inexpensive, yet when you oven roast it, you can turn a humble veggie into something extraordinary.

How to Roast Cabbage

Baked cabbage steaks are so quick and easy to make, and cleanup is a breeze too. Here’s all you do:

  1. Slice a whole head of cabbage into ½ inch thick rounds.
  2. Brush each side with olive oil, and place on a foil-lined cookie sheet.
  3. Season with salt and pepper and roast.

For some extra browning, you can pop then under the broiler for a couple minutes. Just before serving, drizzle your roasted cabbage steaks with a little melted or browned butter.

A sheet pan of roasted cabbage drizzled with olive oil, spices, and ready to bake.

What to Eat With Cabbage Steaks

Baked cabbage steaks are the perfect savory side for corned beef, making for a pleasant deviation from boiled cabbage. They also go well with roast beef, roasted chicken, or any meaty, savory dish.

As veggies go, roasted cabbage is such a hearty, substantial dish that you could even serve it on its own, as an appetizer or snack!

VARIATIONS ON CABBAGE STEAKS

You can customize them to fit your tastes perfectly with one of these roasted cabbage recipes:

  • Bread Crumbs: Buttery bread crumbs add a great texture crunch. Mix panko crumbs with melted butter in a skillet and lightly toast. Sprinkle over roasted cabbage slices.
  • Herbs: Sprinkle with some fresh herbs, like parsley, dill, thyme or rosemary.
  • Drizzle: Drizzle with a few drops of your favorite flavored balsamic vinegar glaze, freshly squeezed lemon, or melted garlic butter.
  • Sweeten: Sprinkle some brown sugar over the top before popping roasted cabbage slices under the broiler for a minute, to bring out the sweetness even more.

A sheet pan full of freshly roasted cabbage steaks ready to enjoy.

More Roasted Veggies

Roasted Cabbage Steaks Recipe

Roasted cabbage is an utterly delicious way to give this green vegetable some star power at the dinner table. 

  • 1 head of cabbage
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1 tablespoon butter (melted)
  • fresh parsley or thyme
  1. Preheat oven to 400°F.

  2. Slice cabbage into 1/2″ thick rounds. Brush each side with olive oil.
  3. Place on a baking sheet (cut rounds in half if needed). Roast 20-25 minutes. Flip and roast another 15-20 minutes or until cabbage is tender. Broil 1-2 minutes if desired.

  4. Drizzle with butter and serve.

A simple side dish, these oven roasted cabbage steaks are an easy side dish recipe that we love making on busy weeknights! #spendwithpennies #cabbage #roastedcabbage #ovenroastedcabbage #cabbagesteaks #roastedcabbagesteaks
A simple side dish, these oven roasted cabbage steaks are an easy side dish recipe that we love making on busy weeknights! #spendwithpennies #cabbage #roastedcabbage #ovenroastedcabbage #cabbagesteaks #roastedcabbagesteaks

Crock Pot Broccoli Cheese Soup

Crock Pot Broccoli Cheese Soup is a bowl full of comfort! Thick, cheesy, and addictive, this delicious soup simmers all day in the crock-pot and is ready to eat when you are, with just a few finishing touches.

This rich velvety soup is loaded with broccoli and lots of cheese for the perfect slow cooker soup recipe! It’s creamy, dreamy, delicious!

Crock Pot Broccoli Cheese Soup in a bowl ready with a soup spoon

While I do love a good quick Broccoli Cheese Soup, making Crock Pot Broccoli Cheese Soup can be a real lifesaver on those busy family days when everyone is coming and going! The crockpot is the real hero in this broccoli and cheese soup recipe because you just set it and forget it! In fact, why not put it together before work and come home to a healthy, filling dinner that everyone will love! Better yet, only one pot to wash!

How to Make Crock Pot Broccoli Cheese Soup

  • BROCCOLI: Be sure to properly prep the broccoli by removing the fibrous outer skin and chop into uniform pieces. Place in the crock pot and onions and chicken stock. Make sure there is enough stock to completely cover the broccoli because this will be the base.
  • COOK: Cover the crockpot and cook (on low or high) until the broccoli is tender. Add evaporated milk 30-60 minutes before serving.
  • BLEND: You can leave it chunky or puree it with a hand blender until it is smooth. Personally, I like to take some of the broccoli out and chop it, puree the remainder using a hand blender and then add the chopped broccoli back in!
  • CHEESE: Add the cheese just before serving. Dairy (including cheese) can break down and separate if cooked too long or too hot (the exception to this rule is Velveeta, it can be added a bit sooner to melt).
  • ADD-INS: This soup is versatile. We sometimes add in some chunks of processed cheese (Velveeta), a half the jar of Alfredo sauce or a few spoonfuls of pesto. Top it with bacon, add in some garlic or serve it with croutons!

A crock pot filled with broccoli and vegetables ready to make slow cooker broccoli cheese soup

Add some diced potatoes for a heartier broccoli potato cheese soup. Or leave the recipe as is and enjoy it as a low carb broccoli cheese soup! Great for a potluck!

Rich and Creamy

When pureeing the soup, remember not to put hot soup in a blender with a lid!  I used an immersion blender (hand blender) in the slow cooker.  The addition of alfredo (I used light) makes this soup extra rich and creamy!

What to Serve with Broccoli Cheese Soup?

Broccoli and cheese soup is rich, so pair it with simple sides like a crisp salad or coleslaw, some fresh fruit, or some crusty bread and croutons. Let the soup be the star of the show!

Better with Bread: This soup is terrific when served in homemade bread bowls, or with homemade buttermilk biscuits or dinner rolls on the side. It’s even better the next day!

You can freeze Broccoli Cheese Soup!  Ladle portions into Ziploc bags, label, and lay flat so when they freeze, they will stack easily and save space!

This soup is low carb so it’s a great recipe to add into your regular rotation! It’s tough to find a good broccoli cheese soup without Velveeta so don’t forget to bookmark or pin this recipe to save it!

Slow Cooker Broccoli Cheese Soup

Thick, cheesy, and addictive, this delicious soup simmers all day in the crock-pot and is ready to eat when you are, with just a few finishing touches.

  • 1 tablespoon butter
  • 1 large onion (chopped)
  • 1/2 cup celery (sliced)
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • 4 cups chicken broth (or stock)
  • 6 cups fresh broccoli (about 2 heads)
  • 4 oz cream cheese
  • 12 oz evaporated milk
  • 2 cups sharp cheddar cheese (shredded)
  • 2/3 cup fresh Parmesan cheese (shredded)
  • salt & pepper to taste
  1. Heat butter in a small pan over medium heat. Cook onion and celery until tender, about 3 minutes. 

  2. Wash and chop the broccoli and place in the slow cooker. Add cooked onion, garlic powder, bay leaf, chicken broth, cream cheese and salt & pepper to taste.

  3. Cook on low 6-7 hours (or high 3-4 hours) or until broccoli is tender. Add evaporated milk and cook 30-60 minutes more. Discard bay leaf.

  4. Remove one cup of broccoli and coarsely chop. Puree remaining soup using a hand blender. (You can puree a bit to break up the broccoli or until completely smooth depending on preference).

  5. Add chopped broccoli back into the soup. Stir in all of the cheeses until melted.

  6. Garnish with additional shredded cheeses, or 1/2 tsp of pesto sauce.

For a thicker soup, create a cornstarch slurry by combining 2 tablespoons water with 2 tablespoons cornstarch. Add a little at a time to reach desired consistency. Allow to cook an additional 10 minutes.

 

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