Recipes Archives — Bless this Mess

October 18, 2018

One Pan Tamale Pie

One Pan Tamale Pie is made with a rich meat and vegetable filling topped with a golden cornbread crust that has cheese and green onions in it, all made in one skillet.

I’ve been eating tamale pie my whole life – it’s one of the things my mom made as a kid. I’ve always liked it, and now I really love it. This is the step-up from your average cornbread and chili tamale pie recipes and it’s a keeper. The idea behind tamale pie is that it’s all the wonderful flavors of tamales, all layered together in a pie form. Backed with flavor for a fraction of the time and effort; I’ll take it!

This recipe is a favorite at our house because it’s so full of flavor. The filling is made with hamburger, beans, corn, and tomatoes. The golden cornbread topping is extra delicious thanks to the additions of green onion tops and some cheese. Seriously, it’s a one-pan dish that you’ll be making over and over again because it’s packed with so much flavor that no one can say no to it.

I also like this recipe because it’s pretty easy to make it with what you have on hand. No hamburger? Use just about any other ground meat. Don’t love black beans? Toss in kidney, pinto, or small red beans. And you can top it with all kinds of things like sour cream, salsa, hot sauce, black olives, shredded lettuce, tomatoes, or pickled jalapenos. Make it your own and you’ll love it even more.

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October 17, 2018

Breakfast Pizza Sticks

Quick and easy breakfast pizza sticks made with pizza dough, eggs, bacon, and cheese, all baked into easy-to-eat pizza sticks.

Let me introduce you to breakfast pizza sticks – eggs, bacon, and cheese all wrapped up in pizza crust. It’s in stick form because it’s fun and easy to eat. Neighbor kids were over when I was testing this recipe and they and my own kids loved it. They kept calling it eggs in toast which I thought was a fun idea. That sums it up well – eggs hiding in bread.

I used a refrigerated pizza crust for this recipe. I have been trying different ones, seeing if they’re worth using for a time-saving hack (we’re all busy moms, right?!), and I actually found them to be pretty tasty and easy to work with. It’s a great option for this meal because it saves quite a bit of time. All you have to do is scramble a few eggs, unroll a crust, fill, and bake. Dinner (or breakfast!) is on the table in about thirty minutes with only about 10 minutes of that being hands on. If you aren’t short on time, feel free to whip up a homemade pizza crust (here’s my favorite Easy Pizza Dough Recipe). Either way it’s going to be delicious.

I made this as a breakfast for dinner kind of meal, but feel free to use it for any meal of the day! Some of my kids dipped it in ketchup too. How weird is that? It’s not for me, but my mom did put ketchup on her fried egg sandwiches when I was growing up – that’s kind of the same thing right?

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October 16, 2018

One Pan Chicken Enchilada Casserole

One pan chicken enchilada casserole made on the stove top with ground chicken, enchilada sauce, veggies, and tortillas in less than 30 minutes.

Long live super easy dinners that are on the table in less than 30 minutes. This is one of those meals that you probably have everything on hand to make. It’s super fast and full of veggies (always a pro in my world!). And you only have to dirty one pan to make it. Put this one on your list to make because it’s sure to become a staple in your house, too.

The ease and speediness of this chicken enchilada recipe is awesome but can we talk about all of the flavors for a minute. Using salsa as one of the main ingredients is always a great idea, because it’s a complex flavored ingredient that is super easy to use. I love the addition of zucchini, too. It’s a simple vegetable that you all know I love, but it adds great texture and color to this dish. Then there’s the enchilada sauce – the real star of the show. Make sure you get a brand that you love because again, it’s adding a lot of flavor to the overall dish (you can also make homemade – here’s my Easy Homemade Red Enchilada Sauce recipe). A few simple ingredients never tasted so good.

This is also a great one because it’s easy to make gluten free. Just sub in and out what you like or have on hand. Serve this with a side of chips and The Best Blender Salsa Ever plus some seasonal fruit and you have yourself one simple meal the whole family will love – in less than 30 minutes. We are winning at life with this recipe.

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October 15, 2018

Instant Pot Shrimp Boil

Quick and easy Instant Pot Shrimp Boil made with potatoes, corn, shrimp, sausage, and just a few simple seasonings.

Have you ever had Shrimp Boil? Sometimes it’s also called Low Country Boil or Cajun Shrimp Boil, too. I love it! I grew up going to the beach in Gulf Shores, Alabama and this was a favorite meal to eat along the coast. Now anytime we leave the desert in search of some ocean waves, I make a point to find a good shrimp boil place. I introduced my kids to the wonder that is shrimp boil this summer and they begged me to recreate it at home for them. I obliged!

Shrimp boil is fun because it’s all spread out on the table or in a big tray and you just pick and eat what you want. You can dip it in delicious butter, add a little hot sauce, give it a squeeze of lemon. It’s just a whole lot of fun eating communally with your fingers. It doesn’t hurt that there’s plenty of shrimp and potatoes involved, too (favorites of my kids).

I loved using my Instant Pot to make shrimp boil because it really helps to infuse the potatoes with lots of flavor, plus, it’s fast and really hands off. The perk of using the Instant Pot is that it’s a set-it-and-forget-it kind of appliance.

So now when you are craving a trip to the beach, but are stuck at home, you can have a delicious fun meal to remind you of the sand and surf.

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October 11, 2018

Homemade Biscuits and Gravy

How to make homemade biscuits and gravy with just a few simple ingredients and a little bit of time; the perfect comfort food.

Fun Fact: this was the first recipe we made in 7th grade Home Economics Class. Over two decades later, I’m still making this recipe regularly; it must be a good one. Biscuits and gravy is a staple in the Hoosier diet and one I’ve been eating, making, and loving since I was a kid. Since I’ve moved out west, I have found that lots of people don’t make it and in fact, they seem a little intimidated by the recipe. I am here to tell you that biscuits and gravy is one of the simplest dishes to put together. If a rowdy class of seventh graders can manage it, so can you.

Biscuits and gravy is celebratory food in our family. We make this recipe for birthday breakfasts, when friends come to stay the night, and even on Christmas morning. I’m so excited to finally be sharing with you something that is a big part of the food culture in my home.

Few things are more delicious and comforting than simple homemade sausage gravy spooned over sturdy buttery biscuits. I hope you make this recipe over and over again like we do.

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October 10, 2018

Cake Mix Pumpkin Chocolate Chip Cookies

Quick and easy pumpkin chocolate chip cookies made with only 4 ingredients including a cake mix.

I’m sure that you’ve seen and probably even made this really easy cake mix pumpkin cookie recipe; it’s been floating around the internet for years. I wanted to share it with you today, not because it’s new, but because it’s awesome. And with my tips and tricks, it’s even better.

What’s my secret?! An EGG! The addition of one egg to the cake mix, pumpkin puree, and chocolate chips makes all the difference. That and not under-baking the cookies. Those two things are the secrets to these simple cookies. The egg acts as a leavening agent and helps to make the cookies less gummy. Cooking them a full 12-14 minutes also helps them to not be gummy and sticky either. Nothing too new or exciting but a few little things can make a big difference when it comes to a recipe with a super short ingredient list.

These cookies are so simple that my kids can make them almost on their own. My oldest loves to have friends over and bake. They’ve had many (MANY) kitchen disasters. I think it’s a great learning experience. But when I think it’s a good day to have a treat turn out, I’ll encourage them to make this recipe. It’s easy and you can’t mess it up. Nothing wrong with starting with a cake mix in my book (I use a cake mix in each of these recipes: Vanilla Sheet Cake, Homemade Soft Oreos, Grandma Shoaf’s Chocolate Sheet Cake, Cheater Brookies (Chocolate Chip Cookies + Brownies), Cheater Gooey Pumpkin Butter Cake, Cheater Chocolate Chip Cookie Bars). See? There is a time and a place for cake mix. It’s a great starting point for new bakers and busy mamas alike.

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October 9, 2018

The Best Homemade Buttermilk Biscuits

The best recipe for buttermilk biscuits that are extra tall, flaky, fluffy and perfect to eat on their own or piled high with gravy, butter, or jam.

All hail the perfectly buttery biscuit that has a million flaky layers, a crispy crunchy top, and a light and fluffy center. This, my friends, is one delicious homemade biscuit, and I’m so excited to share the recipe with you today.

I have a tried-and-true butter biscuit recipe that I use all the time. I use it so often that I have it memorized. That being said, I was on the hunt for a traditional buttermilk biscuit recipe. That’s the funny thing about loving to cook and bake – you’re always looking for the next best recipe. Why use buttermilk in a biscuit, you might ask? Well the acid from the buttermilk reacts more prevalently with the baking powder and it lends to biscuits that are extra tall and fluffy. This recipe is also unique in the fact that there’s an egg in it. Yes friends, an egg in a biscuit recipe. I found that it made the dough really nice to work with and made the biscuits extra tender.

These biscuits are perfection.

Tips and Tricks for Making the Best Buttermilk Biscuits of Your Life:

Use a biscuit cutter. No biscuit cutter? Use a knife and cut the dough into squares. A sharp edge when cutting biscuits keeps the flaky layers from getting mashed together.
Make sure your baking powder is fresh. Baking powder plays a big rolE in this recipe. If you don’t cook much, be sure to check the expiration date before adding it to your biscuits.
Use cold butter and cold buttermilk. The cold helps to form the flaky layers.
Pro Tip: use a cheese grater to grate cold or even frozen butter into Your flour mixture. Then you can finish working it in with a fork or pastry blender. It speeds up biscuit making a ton.
This recipe makes very large biscuits. You can make smaller biscuits by rolling out the dough to 1 to 1 1/2 inches thick before cutting, getting almost double the number of biscuits. Adjust baking time as needed.

What can I substitute for buttermilk?

There are a couple of different substitutes for buttermilk in baking. For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let rest for 5 minutes before using. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.

Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseats on Instagram. I love to see your kitchen skills in action!

The Best Buttermilk Biscuits

The best recipe for buttermilk biscuits that are extra tall, flaky, fluffy and perfect to eat on their own or piled high with gravy.

Author: Melissa Griffiths - Bless this Mess
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 minutes
Yield: 9-12 biscuits

Ingredients

3 cups flour
1 tablespoon sugar
2 tablespoons baking powder
1 teaspoon salt
¾ cup cold or frozen butter
1 large egg
1 cup cold buttermilk

Instructions

Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or a baking mat.
In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk together to combine well.
Use a cheese grater to grate the butter into the flour mixture. Then use a pastry cutter or a fork to combine the butter and flour mixture well (you can use a fork for the whole process but using a cheese grater first works super well – I recommend it). The goal is to have pea-sized pieces of butter mixed into your flour mixture.
Make a well in the center of the flour mixture and add the egg and buttermilk. Use a fork to whisk the two together and slowly bring in the flour mixture.
Stir until the biscuits just come together, taking care not to over mix.
Turn the dough onto a lightly floured surface and finish combining by lightly kneading the dough together.
Roll the dough into a 2-inch-thick slab. Use a biscuit cutter to cut out as many biscuits as you can and place them on the prepared sheet, 1 inch apart.
Re-roll the dough and cut more biscuits until you have used all of the dough, adding a bit of flour to your work surface and rolling pin as needed. You should end up with 9-12 biscuits.
Bake the biscuits for 15-18 minutes until the tops are very golden brown.
Remove from the oven and serve right away.

Notes

Use a biscuit cutter. No biscuit cutter? Use a knife and cut the dough into squares. A sharp edge when cutting biscuits keeps the flaky layers from getting mashed together.
Make sure your baking powder is fresh. Baking powder plays a big role in this recipe. If you don’t cook much, be sure to check the expiration date before adding it to your biscuits.
Use cold butter and cold buttermilk. The cold helps to form the flaky layers in between.
Pro Tip: use a cheese grater to grate cold or even frozen butter into your flour mixture. Then you can finish working it in with a fork or pastry blender. It speeds up biscuit making a ton.
These make very large biscuits. You can make smaller biscuits by rolling out the dough to 1 to 1 1/2 inches thick before cutting, getting almost double the number of biscuits. Adjust baking time as needed.

Buttermilk biscuit recipe hitting the spot? So might these recipes:

If the pictures in this post didn’t get you hungry, you much have just eaten. I can’t wait to make these again! When I was recipe-testing, I made 3 different recipe variations at once so we could compare them side by side. My kids had so much fun eating biscuits and telling me what they thought. This was the clear winner and I’m sure you’ll see why. Enjoy this amazing recipe from my kitchen to yours!

October 8, 2018

The BEST Baked Chicken Breast

Here are the 8 secret steps to making the most delicious baked chicken breast known to your kitchen.

Nothing is worse than cutting into a nice piece of chicken breast and finding that you’ve overcooked and it’s dry and tough. I’m sharing with you today my fool-proof way to make the best chicken of your life. It takes a little more time and effort but the results are always worth it in the end. Every time I get lazy and skip a step, I regret it when I sit down to eat. A little planning goes a long way, and it’s worth it when it comes to a perfectly cooked piece of chicken for dinner.

How to make amazingly moist baked chicken breast in the oven:

Step 1: Brine

I know this sounds like a lot of work but it is worth it!!! People are all into brining whole turkeys on Thanksgiving, but we don’t add this important step to our weeknight meals. Just. Do. It. A simple brine can be made by adding 1 tablespoon of salt per cup of water. I wanted to make 4 large chicken breasts one day so I mixed together 4 cups of water, 4 tablespoons of salt, stirred until the salt was dissolved, and then poured my brine over my chicken in a bowl. I popped on the lid and let it sit on my counter for about 30 minutes. 30 minutes is ideal. You can get away with brining for as little as 15 minutes or as long as an hour, but any more or less than that isn’t worth the time or will make the chicken too salty. Brining will make your chicken moist and flavorful, and also helps to bring the chicken to room temperature which is helpful for cooking it. It’s easiest to have the chicken brine in a bowl or a baking dish instead of a plastic bag.

Step 2: Beat it

Chicken breasts are thicker on one end than the other; that’s just how they come. If you want them to cook evenly, then you’ll want to use a meat cleaver (or a rolling pin) to flatten the thickest part of the chicken so that it’s a uniform thickness all over. I put my chicken is a thin plastic bag before whacking it on one end to keep the juices from getting everywhere.

Step 3: Pat dry

Removing any extra moisture from the outside helps the chicken to crisp up nicely when cooked. Just use a few paper towels or napkins to pat both sides dry.

Step 4: Add butter/oil

A little bit of melted butter or oil gives your chicken breast some flavor while helping the outside cook nicely without drying out. It also gives the seasoning something to adhere to. I love to use melted butter because it adds the most flavor. You could also use olive oil. Plan on about one teaspoon of melted butter or oil per chicken breast. Be sure to coat both sides of the chicken.

Step 5: Season

This is the time to make this meat shine! You can go as simple as salt and pepper, or you can make your own seasoning blend. I love 1 tablespoon of salt, 1 teaspoon of pepper, 1 teaspoon of paprika (smoked is awesome), and 1 teaspoon of garlic powder. This is enough for 4 large chicken breasts or 6 small. I like to mix this together in a bowl and then sprinkle it on both sides of my chicken breast. If you have a favorite seasoning blend (I love Montreal Steak Seasoning on everything), this would be a great time to use it.

Step 6: Cook

Here’s where things get fun! The first 5 steps are the same and then you can decide how you want to cook the chicken breast, adding variety to the dinner table. When I’m prepping a lot of meat for the week, I’ll do steps 1 through 5 for a big batch of chicken (around 4 pounds) and then I’ll bake some, grill a few, and pan sear a few others. I think the cooking method makes them taste different, and I use them in different things.

I highly recommend buying an instant-read meat thermometer. I bought this simple one for around $10 on Amazon and I’ve been using it for 3 years (and I changed the battery for the first time just last month). It’s a life saver! No more guessing if your chicken is done or not, and no more overcooking “just to be on the safe side”.

Step 7: Rest

Make sure when the chicken is done cooking that you wait 5-10 minutes before cutting into it. This give the juices inside the chicken time to redistribute into the meat. If you cut it too quickly all that goodness will end up on your cutting board and you’ll end up with a drier chicken breast than if you had waited. Good things really do come to those who wait.

Step 8: Eat up!

Enjoy the best baked chicken breasts you’ve ever had! A few little tricks like brining, pounding the meat to a uniform thickness, using a thermometer to determine if the meat is cooked through, and letting the meat rest after cooking will really change your chicken game.

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October 5, 2018

Easy Oreo Spider Halloween Snacks

Easy Oreo Spider Halloween Snacks are made with cookies, licorice, and chocolate candies and make the perfect edible craft project.

I have planned on sharing this “recipe” for our all-time favorite Halloween snack with you for years and years. Every year I think that this will be the year that I get a few pictures and share with you, and this is the year that I finally did it!

I know my Oreo spiders don’t look like much, but that’s just it. They are so fun and easy that you’ll be making them over and over again because all they require of you is a trip to the grocery store. I have been making these spiders for decades! I made these with my mom growing up in Indiana, and I have made them every year since I moved out of the house. I can remember making them in college to take to a little party, I’ve made them with my own kids for at least 10 years. We love to make these for our “BOO!” plate (where we doorbell ditch our neighbors and friends – get the cute poem to go with the goodies here), and they are so nostalgic for me that I know I’ll be making them for years to come. Quick, easy, and cute – that’s all there is to them.

I love that this recipe can be made with the smallest of kids. Most little ones can stick something into the middle of the Oreo. They aren’t messy at all, and they take no preparation on your part. As simple as they are, I know that you’ll love them as much as I have over the years! Happy Halloween snack making, friends!

This post is part of a little Halloween event my friend Tara from Tara Teaspoon and I are hosting! We’ve dedicated a few days in a row to sharing our favorite Halloween recipes! Today Tara is sharing the cutest Halloween Spiderweb Caramel Apples. I love caramel apples with my whole heart and these are cute to boot. I can’t wait to try the recipe.

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October 3, 2018

5 Easy No-Bake Halloween Treats

5 fast, kid-friendly, no-bake Halloween treats that are so easy to make, your kids could do it on their own.

Who else loves all things October?! Bring on the pumpkins, parties, homemade donuts, and all things fall! These super easy no-bake Halloween treats are my little gift to you to start your month off right. These are so easy, super cute, and perfect to take to a party or to plan for your kids to make after school.

I love little treats like these because they feel like they are almost an edible craft project. Fun to make and fun to eat! My no-bake Halloween treats feature store-bought items so that you really don’t have any prep to do ahead of time. You probably don’t need a lot of instructions to make these, but I’ve gone ahead and written it all out for you including tips and tricks on where to find everything you’ll need to make your Halloween treat-making party a success.

This post is part of a little Halloween event my friend Tara from Tara Teaspoon and I are hosting! We’ve dedicated a few days in a row to sharing our favorite Halloween recipes! Today Tara is sharing the cutest Halloween Pumpkin Marshmallows on Cupcakes . Seriously how cute are those? I LOVE how festive these are and can’t wait to make them with my kids. Check them out!

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