~There may be affiliate links on my site! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home!

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Peeling tomatoes? Save the skins and learn to dehydrate and make an all-natural zesty tomato powder with this easy recipe.

Every time I have made stewed tomatoes I always thought it was a shame to toss out the skins. Not no more! This recipe will take you from peeled tomatoes to dehydrated tomato skins to tomato powder. It’s so easy you’ll feel guilty throwing tomato skins away from here on out.

How To Use Tomato Powder

Tomato powder has endless possibilities. Use it for adding an all-natural tomato flavor to any dish. Below are a few more ideas:

• sprinkle on salads or other foods for added flavor
• when making a sour cream or cream cheese dip use tomato powder for a little zing
• use to thicken soups or chowders
• add tomato powder to mayonnaise to make a flavorful spread
• rehydrate to make a cup of tomato soup
• use tomato powder to make tomato paste or tomato sauce
• sprinkle on buttered pasta instead of using tomato sauce
• and so much more….

How To Make Tomato Powder

Ingredients:

• Tomatoes / tomato skins

Directions:

Skin Tomatoes

There are several ways of removing skins from the tomatoes. The tomatoes can be blanched for about 1-3 minutes in hot boiling water or just peeled using a sharp knife.

I prefer to use a sharp knife. I use tomatoes that are ripe and when you give the tomato a gentle squeeze the tomato will be slightly soft but not real squishy. This type of tomato is super easy to peel and will actually leave a very thin layer of tomato pulp on the skin which will make the tomato powder even more flavorful.

Any type of tomato that can be held nicely in your hand and peeled works great. As for cherry tomatoes…not so great and not a lot of skin.

Rinse tomatoes prior to peeling. Remove core from tomato and gently remove skin from tomatoes. Place the skins on a plate until all tomatoes are completely peeled. Place skinned tomatoes in a bowl for later use if desired.

Preparing to Dehydrate

For dehydrating foods I use a 6 QT PowerXL Air Fryer. It fits perfectly on the counter and has three trays for dehydrating. I like the fact that it has one touch digital pre-set settings which makes dehydrating foods fool proof.

Place skins on parchment paper lined dehydrating trays. Arrange them with the skin side down and evenly spaced so that no pieces are touching.

Dehydrate Tomato Skins

Place the trays in the Power Air Fryer in the proper slots. Using the dehydrate setting set the temperature to 125 degrees Fahrenheight for a period of 4 hours.

The skins should be completely dried by this point and before proceeding to the next step. If the skins are still moist continue to dry for an additional hour.

Turning Dehydrated Tomato Skins Into Tomato Powder

For this next step I use this coffee and spice grinder. Place a pinch full of dried tomato skins in the grinder and pulse 3-4 times or until the skins are ground and powdery. Continue to add dried tomato skins until all have been ground. Store tomato powder in a glass jar with a tight fitting lid. Enjoy!

Well, did you do it or are you going to do it? You know, make this easy tomato powder recipe? Hopefully, you’ll make my day and say “YES” but if not you can always buy some tomato powder online here.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING DEHYDRATED TOMATO POWDER AND WOULD LOVE TO HEAR HOW YOU WOULD USE THIS ZESTY POWDER SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

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Dehydrate Tomato Skins and Make Tomato Powder

Peeling tomatoes? Save the skins and learn to dehydrate and make an all-natural zesty tomato powder with this easy recipe.

Course spice, Topping

Cuisine American, Vegan, Vegetarian

Keyword air fryer, dehydrate, dehydrated, tomato

Prep Time 20 minutes

Dehydrate 4 hours

Total Time 4 hours 20 minutes

Servings 2 people

Author jettskitchen.com

Ingredients

• Tomatoes / tomato skins

Instructions

1. Skin Tomatoes

   There are several ways of removing skins from the tomatoes. The tomatoes can be blanched for about 1-3 minutes in hot boiling water or just peeled using a sharp knife.

   I prefer to use a sharp knife. I use tomatoes that are ripe and when you give the tomato a gentle squeeze the tomato will be slightly soft but not real squishy. This type of tomato is very easy to peel and will actually leave a very thin layer of tomato pulp on the skin which will make the tomato powder even more flavorful.

   Any type of tomato that can be held nicely in your hand and peeled works great. As for cherry tomatoes…not so great and not a lot of skin.

   Rinse tomatoes prior to peeling. Remove core from tomato and gently remove skin from tomatoes. Place the skins on a plate until all tomatoes are completely peeled. Place skinned tomatoes in a bowl for later use if desired.

2. Preparing to Dehydrate

   For dehydrating foods I use a 6 QT PowerXL Air Fryer. It fits perfectly on the counter and has three trays for dehydrating. I like the fact that it has one touch digital pre-set settings which makes dehydrating foods fool proof.

   Place skins on parchment paper lined dehydrating trays. Arrange them with the skin side down and evenly spaced so that no pieces are touching.

3. Dehydrate Tomato Skins

   Place the trays in the Power Air Fryer in the proper slots. Using the dehydrate setting set the temperature to 125 degrees Fahrenheight for a time of 4 hours.

   The skins should be completely dried by this point and before proceeding to the next step. If the skins are still moist continue to dry for an additional hour. Keep powdered tomato skins in a glass jar with a tight fitting lid. Enjoy!

4. Turning Dehydrated Tomato Skins Into Tomato Powder

   For this next step I use this coffee and spice grinder. Place a pinch full of dried tomato skins in the grinder and pulse 3-4 times or until the skins are ground and powdery. Continue to add dried tomato skins until all have been ground. Store tomato powder in a glass jar with a tight fitting lid. Enjoy!

There may be affiliate links on my site! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  I only recommend products I absolutely love and would use in my own home!

See Privacy Policy & Disclosure Policy for complete details.

This green tomato recipe is perfect for end of the tomato growing season. Use the green tomatoes to make Southern fried green tomatoes.

This simple recipe involves sliced green tomatoes dredged in flour, egg mixture, a cornmeal mixture and then fried to perfection. I also share an Buffalo Garlic Aioli recipe that can be served with this recipe.

Did you know there is a movie called Fried Green Tomatoes! Check it out here.

Tomato Gardening End of Season

Pulling all the tomatoes from the garden before the first fall frost may leave you with a bunch of green unripe tomatoes. If that’s the case no worries. Use some of those tomatoes and make this all-time famous Southern side-dish of fried green tomatoes. And if you don’t have a tomato garden be sure to check with your local neighbors or farmers market as I’m sure you may find some green tomatoes there.

Spice Up This Recipe With Homemade Cajun Spices

For this recipe and a few others like my Boudin Balls with Spicy Cajun Dip, Shrimp Etouffee, or my Cajun Andouille Sausage recipe, I created my own Cajun spice. I like it because it contains no salt unlike many of those store bought spices.

Fried Green Tomatoes Recipe

Ingredients for Fried Green Tomatoes:

• 2 medium green tomatoes sliced 1/2″ thick
• 1/2 cup all-purpose flour
• 2 eggs
• 2 Tablespoons whole milk
• 1/2 cup bread crumbs
• 1/2 cup yellow cornmeal
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon Cajun seasoning or other seasoning of choice
• 1/2 cup bacon grease
• Dip of choice – optional (Ranch Dip or see my Buffalo Garlic Aioli recipe below)

Instructions for Fried Green Tomatoes:

Prepare Dredging Station

In 3 separate bowls place all-purpose flour in one, whisked eggs with milk in another and the bread crumbs with cornmeal, salt, pepper and Cajun seasoning in the third bowl and set aside.

Dredge Green Tomatoes

Pat sliced tomatoes dry with paper towels. Place one sliced tomato in the flour bowl and coat on each side. Then dredge tomato in the egg mixture and finally place dredge the sliced tomato in the cornmeal mixture making sure both side are well coated. Place battered green tomatoes on a backing rack until all slices are coated.

Fry Green Tomatoes

Place bacon grease in a fry pan on medium heat. Gently place three to four battered tomatoes in hot grease and fry for about 3-5 minutes on each side or until slightly tender and coating is turning brown. Remove from grease and place on baking rack to drain excess grease. Patting with paper towels also helps to remove excess grease.

Serve and Enjoy

Fried green tomatoes can be served whole or cut into triangle wedge pieces. You’ll want to be sure to serve them with some type of dip. I usually serve mine with a prepared Ranch Buttermilk Dressing Mix and a simple Buffalo Garlic Aioli.

For the Buffalo Garlic Aioli (combine all ingredients until creamy)

• 1/2 cup Hellman’s Mayonnaise
• 2 Tablespoons Franks RedHot Original Cayenne Pepper Sauce
• 1/2 teaspoon garlic powder
• 1 Tablespoon freshly squeezed lemon juice

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING FRIED GREEN TOMATOES AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

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Make this wonderful homemade tomato soup using garden fresh or canned tomatoes. Homemade tastes so much better!

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Fried Green Tomatoes Southern Dish

This green tomato recipe is perfect for end of the tomato growing season. Use the green tomatoes to make Southern fried green tomatoes.

Course Appetizer, Side Dish

Cuisine American, Southern

Keyword fried, Green tomatoes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Author jettskitchen.com

Ingredients

• 2 medium green tomatoes sliced 1/2" thick
• 1/2 cup all-purpose flour
• 2 eggs
• 2 Tablespoons whole milk
• 1/2 cup bread crumbs
• 1/2 cup yellow cornmeal
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon Cajun seasoning or other seasoning of choice
• 1/2 cup bacon grease
• Dip of choice – optional (Ranch Dip or see my Buffalo Garlic Aioli recipe below)

Instructions

1. Prepare Dredging Station

   In 3 separate bowls place all-purpose flour in one, whisked eggs with milk in another and the bread crumbs with cornmeal, salt, pepper and Cajun seasoning in the third bowl and set aside.

2. Dredge Green Tomatoes

   Pat sliced tomatoes dry with paper towels. Place one sliced tomato in the flour bowl and coat on each side. Then dredge tomato in the egg mixture and finally place dredge the sliced tomato in the cornmeal mixture making sure both side are well coated. Place battered green tomatoes on a backing rack until all slices are coated.

3. Fry Green Tomatoes

   Place bacon grease in a fry pan on medium heat. Gently place three to four battered tomatoes in hot grease and fry for about 3-5 minutes on each side or until slightly tender and coating is turning brown. Remove from grease and place on baking rack to drain excess grease. Patting with paper towels also helps to remove excess grease.

4. Serve and Enjoy!

   Fried green tomatoes can be served whole or cut into triangle wedge pieces. You’ll want to be sure to serve them with some type of dip. I usually serve mine with a prepared Ranch Buttermilk Dressing Mix and a simple Buffalo Garlic Aioli.

   For the Buffalo Garlic Aioli (combine all ingredients until creamy)

   1/2 cup Hellman’s Mayonnaise

   2 Tablespoons Franks RedHot Original Cayenne Pepper Sauce

   1/2 teaspoon garlic powder

   1 Tablespoon freshly squeezed lemon juice

There may be affiliate links on my site! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home!

See Privacy Policy & Disclosure Policy for complete details.

Jamaican Jerk Seasoning also known as Island Spice or Caribbean Jerk uses a wide variety of dried spices combined to make the perfect native spice blend. This is a great recipe to use as a dry rub or sprinkled to add flavor to any dish.

What is Jerk Seasoning?

Jerk seasoning consists of warm, flavorful and aromatic spices like allspice, nutmeg, cinnamon, thyme, cumin, cayenne pepper, garlic powder, onion powder, red Chile pepper flakes, parsley, salt and pepper. This recipe will make about 1/3 cup of Jamaican Jerk Seasoning which is perfect for making my delicious and easy Jerk Chicken and Jerk Rice and Peas.

How Is Jerk Seasoning Used?

Jerk seasoning can be used as a marinade or even as a rub to season chicken, pork, beef, fish, or goat. When using as a rub, slightly score meat, if desired, and rub the seasoning between the score and cover the meat generously with the spices on all sides prior to baking or grilling.

Jamaican Jerk Seasoning Recipe

Be sure to use fresh spices as outdated or expired spices may not be as desirable.

Ingredients:

• 1 Tablespoon onion powder
• 1 Tablespoon garlic powder
• 2 teaspoons cayenne pepper
• 1 teaspoon ground allspice
• 1/2 teaspoon Chile red pepper flakes
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon dried thyme leaves
• 1 Tablespoon dried parsley flakes

Instructions:

Combine all spices together and store in this popular airtight spice jars.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING HOMEMADE JAMAICAN JERK SEASONING AND WOULD LOVE TO HEAR HOW YOU USE YOUR SPICE!

***Please come back and share your comments and tell my readers how you like this recipe.***

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Jamaican Jerk Seasoning Recipe

Jamaican Jerk Seasoning also known as Island Spice or Caribbean Jerk uses a wide variety of dried spices combined to make the perfect native spice blend. This is a great recipe to use as a dry rub or sprinkled to add flavor to any dish.

Course spice

Cuisine Jamaican

Keyword Seasoning

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 1 4oz jar (1/3 cup)

Author jettskitchen.com

Ingredients

• 1 Tablespoon onion powder
• 1 Tablespoon garlic powder
• 2 teaspoons cayenne pepper
• 1 teaspoon ground allspice
• 1/2 teaspoon Chile red pepper flakes
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon dried thyme leaves
• 1 Tablespoon dried parsley flakes

Instructions

1. Combine all spices together and store in this popular airtight spice jars.

There may be affiliate links on my site! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home!

See Privacy Policy & Disclosure Policy for complete details.

Make a flavorful cheesy chicken tortilla soup using a rotisserie chicken and have dinner ready to eat in as little as 30-minutes.

Doesn’t a 30-minute meal sound simple? Well, I’m here to tell you you’ll be super surprised at how simple this recipe truly is and how wonderful it tastes. That’s right! A super flavorful dinner containing chicken can be stove-top ready in 30-minutes!

Ingredients:

• corn tortillas sliced and baked
• 1 pre-cooked rotisserie chicken deboned and diced or shredded
• 1 medium yellow onion chopped
• 3 cloves garlic (ran through a garlic press or minced)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 (15 ounce) can black beans rinsed
• 1 (15.25 ounce) can gold and white corn drained
• 2 (14.5 ounce) cans diced tomatoes (I used 1 can petite diced and 1 can fire roasted diced)
• 1 (4 ounce) can diced green chiles
• 6 cups chicken broth
• 1 cup freshly grated cheese (I used Colby-Jack cheese)
• salt and pepper to taste
• Avocado diced or sliced – optional
• sour cream – optional

Directions:

Prepare Corn Tortillas

First preheat your oven to 425 degrees Fahrenheight. Slice tortillas into 1/2-inch strips. Place cut strips on a baking sheet in a single layer making sure none are touching. While making the soup bake tortilla strips for about 10 minutes or until crispy.

Prepare Soup

In a large pot add onion and spices and a splash of chicken broth and saute for about 1 minute on high heat. Add garlic and stir for about 30 seconds or just until you can smell the garlicy aroma.

Add corn, black beans, diced tomatoes, green chiles the remaining broth and diced or shredded chicken to pot and cook on high until mixture begins to boil then turn heat to simmer.

Dish up the hot soup into individual serving bowls, top with freshly grated cheese, a few baked corn tortilla strips and garnish with sour cream and sliced or diced avocado if desired.

Serve this rotisserie chicken tortilla soup in these traditional Mexican clay soup bowls and enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING ROTISSERIE CHICKEN TORTILLA SOUP AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

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Rotisserie Chicken Tortilla Soup; 30-minute meal

Make a flavorful cheesy chicken tortilla soup using a rotisserie chicken and have dinner ready to eat in as little as 30-minutes.

Course Main Course

Cuisine Mexican

Keyword 30 minute meal, chicken tortilla soup, rotisserie chicken, soup

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 people

Author jettskitchen.com

Ingredients

• corn tortillas sliced and baked
• 1 pre-cooked rotisserie chicken deboned and diced or shredded
• 1 medium yellow onion chopped
• 3 cloves garlic ran through a garlic press or minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 (15 ounce can) black beans drained and rinsed
• 1 (15.25 ounce can) gold and white corn drained
• 2 (14.5 ounce cans) diced tomatoes (I used 1 can petite diced and 1 can fire roasted diced)
• 1 (4 ounce can) diced green chiles
• 6 cups chicken broth
• 1 cup freshly grated cheese (I used Colby-Jack cheese)
• salt and pepper to taste
• 1 Avocado diced or sliced – optional
• sour cream optional

Instructions

Prepare Corn Tortillas

1. First preheat your oven to 425 degrees Fahrenheight. Slice tortillas into 1/2-inch strips. Place cut strips on a baking sheet in a single layer making sure none are touching. While making the soup bake tortilla strips for about 10 minutes or until crispy.

Prepare Soup

1. In a large pot add onion and spices and a splash of chicken broth and saute for about 1 minute on high heat. Add garlic and stir for about 30 seconds or just until you can smell the garlicy aroma.

   Add corn, black beans, diced tomatoes, green chiles the remaining broth and diced or shredded chicken to pot and cook on high until mixture begins to boil then turn heat to simmer.

   Dish up the hot soup into individual serving bowls, top with freshly grated cheese, a few baked corn tortilla strips and garnish with sour cream and sliced or diced avocado if desired.

   Serve this rotisserie chicken tortilla soup in these traditional Mexican clay soup bowls and enjoy!

There may be affiliate links on my site! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home!

See Privacy Policy & Disclosure Policy for complete details.

Bring back childhood memories with this easy recipe for Italian pasta rings with mini meatballs. A great recipe for kids and adults!

Wow! When I came across these pasta rings at our local Italian grocery store my eyes lit up like a toddler and I got real excited. The first thought that came to mind was OMG! I’m going to recreating a recipe I ate as a very young girl.

This recipe might just remind you of the famous SpaghettiOs we ate when we were kids. Yes, SpaghettiOs have been around for as long as I can remember, 50 years plus! So when I came across these round shaped pasta rings all I could think about was making an adult version of SpaghettiOs.

Anyway, if making my homemade version of Italian Pasta Rings is not your cup of tea then by all means feel free to treat yourself to an original can of SpaghettiOs by Campbells Soup Company. It won’t taste the same as my recipe but you can always give it a try.

So, if you have decided to continue reading about my recipe then let me interest you in making a batch of Italian Pasta Rings (or Pasta Spaghetti O’s) using Durum Wheat Semolina Pasta and an easy homemade spaghetti sauce with Italian mini meatballs. It will not disappoint.

Italian Pasta Rings with Mini Meatballs Recipe

Pasta Ingredients

• 2 cups dry Anelletti Durum Wheat Semolina Pasta (cooked per directions or your desired tenderness) note: 2 cups of this pasta will usually feed 4 people
• 1/2 teaspoon salt (for boiling pasta)
• 1 Tablespoon butter

Sauce Ingredients

• 29 ounce can tomato sauce
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/8 teaspoon crushed red pepper flakes (optional) If kiddos will be eating this dish you may want to omit this ingredient.
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper
• 1/2 cup whole milk

Meatball Ingredients (this recipe makes about 76 mini meatballs)

• 1 pound ground beef
• 1 pound ground Italian sausage (I use mild)
• 1/4 cup bread crumbs
• 1 large egg
• 1/4 cup parmesan cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 Tablespoons whole milk

Directions:

Prepare Pasta

Prepare a large pot of water with salt and cook Anelletti Durum Wheat Semolina Pasta according to directions on package. Drain water from pasta, add butter and stir until butter has melted and set aside covered.

Meatballs

Place all meatball ingredients in a large bowl and mix until completely combined. Then make mini meatballs. Crazy as it may sound, I use a 2 1/4 teaspoon for making these mini meatballs to keep them uniform in weight but use what works for you. After meatballs are formed and rolled place them on a baking sheet covered with foil that has been sprayed with non-stick cooking spray. I got about 30-45 meatballs on a baking sheet and filled 2 baking sheets with a total of 75 mini meatballs.

Bake meatballs in a 400 degree Fahrenheit preheated oven and bake for about 15 minutes or until meatballs reach at least an internal temperature of 165 degrees Fahrenheit. Use a meat thermometer to make sure meatballs are cooked thoroughly. Carefully remove from oven, place baking sheet on a cooling rack and allow meatballs to rest until cooled.

Prepare Sauce

Place all sauce ingredients except milk into a medium sauce pan and cook over medium heat until sauce become steamy but not quite to a boil. Turn heat to low and simmer for about 10 minutes. Add milk and continue stirring until milk has been totally incorporated.

Place cooked pasta in a bowl, cover with desired amount of sauce add 3-4 meatballs and viola’…Homemade Italian Pasta Rings with Mini Meatballs! Enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR ITALIAN PASTA RINGS WITH MINI MEATBALLS AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

Find Dessert Recipes Here

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Italian Pasta Rings with Mini Meatballs

Bring back childhood memories with this easy recipe for Italian pasta rings with mini meatballs. A great recipe for kids and adults! This recipe is for 4 people and makes about 75 meatballs.

Course Main Course

Cuisine Italian

Keyword mini meatballs, pasta, pasta rings, pasta sauce, spaghetti

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 4 people

Author jettskitchen.com

Ingredients

Pasta

• 2 cups dry Anelletti Durum Wheat Semolina Pasta  (cooked per directions or your desired tenderness) note: 2 cups of this pasta will usually feed 4 people
• 1/2 teaspoon salt for boiling pasta
• 1 Tablespoon butter

Sauce Ingredients

• 1 29 ounce can tomato sauce
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/8 teaspoon crushed red pepper flakes (optional) If kiddos will be eating this dish you may want to omit this ingredient.
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper
• 1/2 cup whole milk

Meatball Ingredients

• 1 pound ground beef
• 1 pound ground Italian sausage (I used mild)
• 1/4 cup bread crumbs
• 1 large egg
• 1/4 cup parmesan cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 Tablespoons whole milk

Instructions

Prepare Pasta

1. Prepare a large pot of water with salt and cook Anelletti Durum Wheat Semolina Pasta according to directions on package. Drain water from pasta, add butter and stir until butter has melted and set aside covered.

Meatballs

1. Place all meatball ingredients in a large bowl and mix until completely combined. Then make mini meatballs. Crazy as it may sound, I use a 2 1/4 teaspoon for making these mini meatballs to keep them uniform in weight but use what works for you. After meatballs are formed and rolled place them on a baking sheet covered with foil that has been sprayed with non-stick cooking spray. I got about 30-45 meatballs on a baking sheet and filled 2 baking sheets with a total of 75 mini meatballs.

   Bake meatballs in a 400 degree Fahrenheit preheated oven and bake for about 15 minutes or until meatballs reach at least an internal temperature of 165 degrees Fahrenheit. Use a meat thermometer to make sure meatballs are cooked thoroughly. Carefully remove from oven, place baking sheet on a cooling rack and allow meatballs to rest until cooled.

Prepare Sauce

1. Place all sauce ingredients except milk into a medium sauce pan and cook over medium heat until sauce become steamy but not quite to a boil. Turn heat to low and simmer for about 10 minutes. Add milk and continue stirring until milk has been totally incorporated.

   Place cooked pasta in a bowl, cover with desired amount of sauce add 3-4 meatballs and viola’…Homemade Italian Pasta Rings with Mini Meatballs! Enjoy!

There may be affiliate links on my site! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home!

See disclosure policy for more information!

Turn pre-made tamales into a cheesy casserole you can share with your family in less than 60 minutes. Yum yum! Cheesy tamale casserole.

A Cheesy Tamale Casserole Ready To Serve In 60 Minutes Or Less!

This recipe will show you how to take pre-made tamales and turn them into a cheesy casserole you can share with your family in less than 60 minutes. Yum yum! Cheesy tamale casserole.

This recipe calls for pre-made tamales so you could buy fresh authentic pork tamales or frozen tamales thawed. Since I haven’t conquered a recipe for homemade tamales yet I buy fresh authentic made pork tamales. Oh wait! YEAH! I NOW have a recipe on how to make pork tamales. So, if you want to make your own tamales, which I hope you do someday, you can find my recipe for Pork Tamales with Red Chile Sauce here.

If you aren’t making homemade tamales you can use frozen tamales. And if you can’t find any tamales at a store near you try getting them on-line here. I do not recommend using canned tamales as for one thing they will be way too soft and another it will probably make tamale soup. Even though I’ve never tried it I just don’t recommend it. At least not for this dish.

Easy Cheesy Tamale Casserole Recipe

Ingredients:

• 12 premade tamales – Pork, Beef or Chicken
• 3 Tablespoons chili powder
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 32 ounce beef stock (or 4 cups)
• 6 ounce tomato paste
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 4 cups freshly grated cheese (I use Colby Jack)
• 1/4 cup chopped green onions
• 2 Tablespoons chopped cilantro (give or take more or less)
• Cotija cheese crumbles for garnish (optional)

Directions:

Preheat oven to 350 degrees Fahrenheit.

Tamale sauce:

In a medium pot fully combine chili powder, vegetable oil and flour and whisk until smooth over medium heat. Add beef stock, tomato paste and spices and continue stirring over medium heat for about 10 minutes.

Making the Casserole:

Place about 1 cup of the tamale sauce in a 9×13 baking pan. I use this baking pan as I like that is has easy grab handles. Remove corn husks from tamales and discard. Place tamales in the baking pan. I ended up using eleven tamales and saved the last one for a snack by itself. Wink Wink.

Pour remaining sauce on top of tamales. It may look like too much sauce but it will be just perfect!

Cover evenly with freshly grated cheese and sprinkle with green onions and cilantro.

Bake:

Bake for 35 minutes or until cheese has completely melted. Carefully remove from the oven and serve immediately. Sprinkle with cotija cheese if desired.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR TAMALE CASSEROLE AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

PRODUCTS USED FOR THIS RECIPE

5 from 1 vote

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Easy Cheesy Tamale Casserole

This recipe will show you how to take tamales and turn them into a cheesy casserole you can share with your family in less than 60 minutes. Yum yum! Cheesy tamale casserole.

Course Main Course

Cuisine Mexican

Keyword 60 minute meal, casserole, mexican food, tamale

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6 people

Author jettskitchen.com

Ingredients

• 12 premade tamales Pork, Beef or Chicken
• 3 Tablespoons chili powder
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 32 ounce beef stock (or 4 cups)
• 6 ounce tomato paste
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 4 cups freshly grated cheese (I use Colby Jack)
• 1/4 cup chopped green onions
• 2 Tablespoons chopped cilantro (give or take more or less)
• Cotija cheese crumbles for garnish (optional)

Instructions

1. Preheat oven to 350 degrees Fahrenheit.

2. Tamale sauce:

   In a medium pot fully combine chili powder, vegetable oil and flour and whisk until smooth over medium heat. Add beef stock, tomato paste and spices and continue stirring over medium heat for about 10 minutes.

3. Making the Casserole:

   Place about 1 cup of the tamale sauce in a 9×13 baking pan. I use this baking pan as I like that is has easy grab handles. Remove corn husks from tamales and discard. Place tamales in the baking pan. I ended up using eleven tamales and saved the last one for a snack by itself. Wink Wink.

   Pour remaining sauce on top of tamales. It may look like too much sauce but it will be just perfect! Cover evenly with freshly grated cheese and sprinkle with green onions and cilantro.

4. Bake:

   Bake for 35 minutes or until cheese has completely melted. Carefully remove from the oven and serve immediately. Sprinkle with cotija cheese if desired. Refrigerate any leftovers.

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Breakfast, Lunch or Dinner

Shrimp and Grits is a popular Southern dish usually offered as a breakfast entree but don’t be surprised if you see it on the menu for brunch, lunch or even dinner. As for our home, we normally serve this dish for dinner.

Several years ago we first experienced shrimp and grits for brunch at one of our favorite sidewalk cafe’s in Kansas. I immediately knew this was a dish I had to recreate.

Shrimp and Grits Recipe

This recipe isn’t just shrimp and grits! It’s Shrimp and Grits like you have never known! It’s seasoned cheesy grits with a garlicky tomato creamy kickin sauce! A recipe you will crave from time to time.

Note: this recipe was updated May 30, 2021 thanks to Allan for catching my error. So what was the error? The ingredient “olive oil” was listed in the grits ingredients where it should have been in the shrimp sauce ingredient list. Again, thanks Allan! Appreciate your feedback and your Five Star Rating!

Ingredients

Shrimp Sauce

• 1 pound medium-sized shrimp deveined
• 3 Tablespoons unsalted butter
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon Herbs de Provence
• 5 cloves garlic minced
• 1 Tablespoon olive oil
• 1/2 cup sweet red bell pepper chopped
• 3 Tablespoons tomato paste
• 2/3 cup chicken broth
• 1/2 cup heavy whipping cream
• 1/8 teaspoon cayenne pepper
• salt and pepper to taste

Grits

• 2 cups chicken broth
• 1/4 cup heavy whipping cream
• 1/2 cup grits (not instant)
• 2 Tablespoons unsalted butter
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon Herbs de Provence
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 1/2 cup shredded fontina cheese
• salt and pepper to taste

I highly recommend getting all your ingredients measured out and ready to go before getting started because once you get going it will be ready in no time flat.

Instructions

For the grits:

1. In a sauce pan add chicken broth, heavy whipping cream, butter, spices, and bring to a boil.
2. Add grits and stir until well combined and turn heat to low. Cover with lid. Cook for 15 minutes stirring occasionally.
3. While the grits are simmering start making the shrimp sauce.

For the shrimp sauce:

1. In a large fry pan melt butter along with the red pepper flakes and Herbes de Provence over medium heat.
2. Add red bell pepper, olive oil and garlic and cook for about 3 minutes. Check on grits and stir then come back to the shrimp sauce.
3. Stir in tomato paste until it softens then pour in the chicken broth.
4. Slowly add heavy whipping cream and stir to incorporate. Cook for about 5 minutes. Add shrimp and continue cooking until shrimp is fully cooked.
5. Stir grits. They should be thickened up by now and since the shrimp sauce is about done go ahead and add the fontina cheese to the grits and stir to combine.
6. When serving, place some grits in an individual serving bowl and top with shrimp sauce. If you want to get a little fancy add some garnish like fresh thyme.
7. Enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S SHRIMP AND GRITS RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA!

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR SHRIMP AND GRITS AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

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5 from 5 votes

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Southern Style Shrimp and Grits Recipe

This recipe isn’t just shrimp and grits! It’s Shrimp and Grits like you have never known! Seasoned cheesy grits with a garlicky tomato creamy kickin sauce! 

Course Breakfast, brunch, dinner, lunch

Cuisine American

Keyword shrimp

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 people

Author jettskitchen.com

Ingredients

Shrimp Sauce

• 1 pound medium-sized shrimp deveined
• 3 Tablespoons unsalted butter
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon Herbs de Provence
• 5 cloves garlic minced
• 1 Tablespoon olive oil
• 1/2 cup sweet red bell pepper chopped
• 3 Tablespoons tomato paste
• 2/3 cups chicken broth
• 1/2 cup heavy whipping cream
• 1/8 teaspoon cayenne pepper
• salt and pepper to taste

For the grits:

• 2 cups chicken broth
• 1/4 cup heavy whipping cream
• 1/2 cups grits (not instant)
• 2 Tablespoons unsalted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon Herbes de Provence
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 1/2 cup shredded fontina cheese
• salt and pepper to taste

Instructions

For the grits:

1. In a sauce pan add chicken broth, heavy whipping cream, butter, spices, and bring to a boil.

2. Add grits and stir until well combined and turn heat to low. Cover with lid. Cook for 15 minutes stirring occasionally.

3. While the grits are simmering start making the shrimp sauce.

For the shrimp sauce:

1. In a large fry pan melt butter along with the red pepper flakes and Herbes de Provence over medium heat.

2. Add red bell pepper, olive oil and garlic and cook for about 3 minutes. Check on grits and stir then come back to the shrimp sauce.

3. Stir in tomato paste until it softens then pour in the chicken broth.

4. Slowly add heavy whipping cream and stir to incorporate. Cook for about 5 minutes. Add shrimp and continue cooking until shrimp is fully cooked.

5. Stir grits. They should be thickened up by now and since the shrimp sauce is about done go ahead and add the fontina cheese to the grits and stir to combine. 

6. When serving place some grits in an individual serving bowl and top with shrimp sauce. If you want to get a little fancy add some garnish like fresh thyme.

7. Enjoy!