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    Skillet Fried Country Potatoes and Ham

    November 8, 2022 By Lea Ann Brown 10 Comments

    Fried ham and potaotes (country potatoes) on a white platter.

    Crispy edges and creamy centers, there’s nothing quite like a skillet of Country Potatoes with Ham to kickstart your morning. But what’s the secret to getting that golden crust without sacrificing a tender interior? In this post, you’ll learn exactly which potatoes work best and the simple technique of skillet frying potatoes.

    Home fried potatoes with ham and green onions.

    What Are Country Potatoes?

    Country Potatoes are routinely served for breakfast, diced or cubed, seasoned and fried until tender inside and golden browned and crispy. A cast iron skillet, is typically used to achieve this texture. The skillet along with their rustic cut is associated with farmhouse country kitchen cooking. I’ve always added ham to my Country Potatoes, but they can be fried solo and served as a side dish for a breakfast that includes bacon and eggs.

    What’s The Difference Between Country Potatoes, Home Fries and Hash Browns?

    • Home Fries are basically another name for Country Potatoes. Home fries can be cubed, chunked, sliced or cut into steak-fry style potato wedges. When I was growing up, my mom always sliced and fried home fries.
    • Hash Browns: Are an all American potato breakfast side-dish. Traditionally potatoes are shredded, then fried until crispy. However, hash brown can be small-diced or even formed into potato patties. Hash-browns are a very popular choice to serve along side bacon and egg, or ham and eggs,

    Growing up on a farm, I know my fried potatoes as they made a daily appearance on our table. Whether for breakfast, lunch or dinner, whether it be Country Potatoes, home fries or baked potatoes, they were an easy and hearty side for any meal.

    My mom made her Country Potatoes with ham, and rather than using Crisco like she did for frying sliced potatoes, she used butter to deliver even a more creamy potato.

    Deliciously crisp on the outside, tender in the middle — every bite of these Country Potatoes will transport you back to Grandma’s farm house kitchen.

    Let’s take a look.

    Ingredients To Make Country Potatoes

    Ingredients to make country potatoes with ham.
    • Ham Steak: Important: Make sure you purchase a ham steak that is fully cooked. If the ham steak is labeled “smoked” it is cooked. If the ham steak is uncooked, you’ll need to fry the steak separately before adding to the potatoes.
    • Yukon Gold Potatoes: Yukon Gold potatoes are a great choice for frying Country Potatoes. They’re a medium starch potato, compared to a Russet potato, which means they’ll hold their shape better while frying. Save those Russet potatoes for mashed potatoes or Baked Potatoes.
    • Onions: We’ll use a sweet onion during the cooking process and sliced green onion for garnish.
    • Butter for frying. Salted or unsalted.

    Ingredient Substitutions:

    • Butter: If you’re opposed to using butter, substitute Canola or vegetable oil. Olive oil is not a good choice, as the smoking level (heat index) is not as high as vegetable or canola oil. The potatoes simply won’t crisp and brown as quickly, which will compromise the texture.
    • Onion: I prefer sweet onions for almost everything I cook. You can also use yellow or white onions here.
    • Ham: If you’re looking for a vegetarian breakfast, simply omit the ham. Or if you don’t eat pork, switch the ham out with cubed smoked chicken deli meat. Simply ask the deli attendant not to slice the chicken so you can cut and cube it at home.

    Step by Step Instructions … It’s Easy.

    How to cube potatoes to make country potatoes.
    How to fry potatoes to make country potatoes.
    1. Step 1: Peel and cube potatoes. Cut the potatoes into into ¾″ cubes. For comparison, make them about twice the size as the cubed frozen hash brown potatoes you buy from the freezer section.
    1. Step 2: Use Butter: Heat butter over medium high heat, when melted and bubbles subside add the potatoes. Spread them out to get them as close to single layer as you can. As soon as you add the potatoes, turn the heat down to medium. Don’t stir the potatoes for five minutes to allow a good sear on the first side.

    Why Wait Until Bubbles Subside When Cooking with Butter? When cooking with butter, it’s important to wait for the foaming to subside before adding food. During the melting process, bubbles appear, meaning that water is evaporating from the butter. This evaporation is necessary for butter to reach a higher cooking temperature. If you add food before the water is gone, the food will absorb the butter, rather than cook in it.

    Pro Tip: To easily cut potatoes into cubes, slice off a very thin piece off each of the long side of the potato. This will make the potato straight rather than a rounded shape. Slice the potato lengthwise. Then cut those slices into planks. Then cut the planks horizontally into cubes.

    Country Potatoes cooking with chopped onions.
    Skillet potatoes with onions and chunks of ham.

    For really great fried ham and potatoes I like to add onions.

    1. Step 3: Once the potatoes have a golden brown color on one side, use a sturdy spatula to stir and turn the potatoes around every 5 minutes. Five minutes before potatoes are done cooking, add the onions. Don’t add the onions at the beginning as they’ll burn with a 20 minute cook time.
    2. Step 4: Add The Ham: I like to buy Kentucky Legend ham steak to make country potatoes. This is a ham steak that is fully cooked. If you purchase a brand such as Cooks, this steak is not cooked. You’ll need a quick pan sear before adding the pieces to the potatoes. While the potatoes are cooking, slice the ham into short fat strips. Somewhat of an abbreviated batonnet cut. Add the ham to the potatoes and onions and cook for about 5 minutes, stirring often to warm the ham. Sprinkle on sliced green onions and serve.

    Pro-Tip: When dicing the potatoes, place the already cubed pieces in water. This will prevent the potato from turning that odd pink color. Potatoes turn color due to a chemical reaction where enzymes are exposed to air. Pat the potatoes dry with a paper towel before cooking.

    Ham and Potatoes Variations

    • Looking for an O’Brien feel? Add ½ cup chopped green pepper at the same time you add the onions.
    • Looking for cheesy country potatoes? Once the potatoes and ham are cooked, sprinkle on ½ cup of grated cheese of your choice. Cover with a lid for a couple of minutes to let the cheese melt. Cheddar, Monterey Jack, Pepper Jack or Muenster are all good melting cheeses.
    • How about borrowing a idea from Waffle House. Drizzle with some country style gravy and serve.
    • Seasoned Country Potatoes With Ham: Looking for more smoky flavor, sprinkle on a pinch of smoked paprika before serving. Try adding some garlic powder, onion powder, or both to potatoes at the beginning of the cooking process. Fresh rosemary and thyme are also good flavors for potatoes. Add a few springs at the beginning of the cooking time. Tip: Smoked paprika and thyme are a good flavor combo.

    What To Serve Them With

    • Eggs: Since these Country Potatoes are fried with Ham, it’s pretty much a meal on it’s own. All you need to add is eggs. Fried, scrambled or poached, you’ll have a wonderful country style breakfast.
    • Toast: A breakfast wouldn’t be complete without a plate of buttered toast.
    • Juice: I like to serve this with Orange Juice. But pour your favorite fruit juice as a beverage.

    Tips For Success

    • Non-Stick Skillet: I don’t recommend using a non-stick skillet. Most non-stick skillets are notorious for their not being able to generate high enough heat level to get a good crispy sear.
    • Spatula: Use a thin sturdy metal spatula to stir the potatoes while they cook. The metal is simply a better option to get under those potatoes than a nylon or silicone spatula.
    • Ultra Crispy Potatoes Without Par-boiling: Chop the potatoes small enough so they’ll achieve a crispy exterior and tender interior. ¾″ chunks are a good rule of thumb. Practice those knife skills and cut the potatoes evenly.
    • Dry Potatoes: Use paper towels to pat the potatoes dry, a wet potato will not sear well.

    Questions You Might Have

    What Potato Is Best For Pan Frying?

    Yukon Gold, red skinned potatoes, white round potatoes, new potatoes and fingerling potatoes are best for pan frying. These are medium to low starch potatoes and will hold their shape well without becoming mushy. And you don’t have to peel these potatoes. The skin is tender and appealing for eating. Save those high starch, thick skinned russet potatoes for mashed potatoes.

    Whats The Best Pan To Fry Potatoes?

    Any heavy skillet such as a cast iron skillet will brown those country potatoes beautifully. Just make sure your skillet is large enough to hold the potatoes and the ham. A 12″ diameter skillet is a good starting size.

    Can This Be Made Ahead?

    To save time, chop and par-boil the potatoes the night before for about 5 minutes. You want them to be just undercooked. If you cook them too long, they’ll fall apart when you start to fry them. Pat them dry with a paper towel and store them in the refrigerator in a covered container. The potatoes will cook much quicker. Reduce the fry time to about 8 minutes.

    Can I Make Country Potatoes with Left Over Holiday Ham?

    Great question. And yes. Fried potatoes and ham are a perfect way to use that left over holiday ham. No need to make any adjustments to the recipe, just cube the ham and proceed with the recipe.

    Storage

    • Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The 50% power feature on your microwave is your best friend to re-heat leftovers. Place on a microwave safe dish and heat in 30 second increments.
    • Freezer: I’m not a fan of freezing these potatoes and ham. The texture of both becomes compromised.

    Recipe for Country Potatoes and Ham

    Country Fried Potatoes with Ham and a fried egg

    I hope you give this recipe a try, it’s a great way to start the day and a very tasty one at that. Country Potatoes and Ham are a great partner for a fried egg and a tall glass of orange juice.

    More Popular Breakfast Potato Recipes

    • Poached Eggs and Mashed Potatoes in ramekins.
      Mashed Potatoes and Eggs Breakfast Ramekins
    • Breakfast baked potatoes twice baked with eggs, served with a side of bacon.
      Twice Baked Breakfast Potatoes with Eggs
    • Cheesy potatoes with Corn Flakes in a white casserole dish.
      Cheesy Potatoes With Corn Flakes Topping
    • Potatoes cooked in a cast iron skillet.
      Savory Cast Iron Skillet Potatoes

    And if you’re spud lovers like us, don’t miss my category for Potato Recipes. You’ll find lots of great potato side dish recipes, including the most popular on my site for Cumin Garlic Marbled Potatoes.

    If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    Fried ham and potaotes (country potatoes) on a white platter.
    Print Recipe
    5 from 4 votes

    Skillet Fried Country Potatoes with Ham

    Old-fashioned Country Potatoes with Ham. Easy, 20-minute cook time, and a great way to start the day. Don't forget that fried egg to complete this hearty breakfast.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Course: Breakfast Recipes
    Cuisine: American
    Servings: 4
    Calories: 383kcal
    Author: Lea Ann Brown

    Ingredients

    • 4 tablespoons unsalted butter
    • 1 ½ pounds potatoes cut into ¾ inch diced
    • 1 ½ cups sweet onion chopped, about 1 medium onion
    • 1 teaspoons salt
    • ½ teaspoon freshly ground black pepper
    • 3 tablespoons minced green onion white and green parts, for garnish – optional. About 3 green onions.
    • ½ pound smoked ham slices cut in short strips

    Instructions

    • When using a medium starch potato like Yukon Gold or Red potatoes, you can elect to peel or not to peel. The skin of these potatoes are tender and edible. To easily cut potatoes into cubes, slice off a very thin piece off each of the long side of the potato. This will make the potato straight rather than a rounded shape. Slice the potato lengthwise. Then cut those slices into planks. Then cut the planks horizontally into cubes.
    • Heat a 10 – 12 inch heavy skillet (cast iron works great here) over medium high beat. Add butter and melt the butter.
    • When the bubbles from the melting butter subside, turn the heat to medium. Add the potatoes, salt, and pepper. Don't stir the potatoes for 5 minutes to allow for a sear and turn golden on the first side. 
    • Continue to cook the potatoes for 15 minutes, turning and stirring with a sturdy metal spatula every 5 minutes. Add the onions and cook for 5 minutes.
    • Add the ham steak batons and cook for 2 – 3 minutes or until ham is heated through.
    • Turn off the heat and sprinkle on the green onions. Serve immediately with a fried egg for a beautiful breakfast.

    Notes

    • Potato Tip: Yukon Gold, red skinned potatoes, white round potatoes, new potatoes and fingerling potatoes are best for pan frying. These are medium to low starch potatoes and will hold their shape well without becoming mushy. Save those high starch russet potatoes for mashed potatoes.
    • Skillet Tip: Any heavy skillet such as a cast iron skillet will brown those country potatoes beautifully. Just make sure your skillet is large enough to hold the potatoes and the ham. A 12″ diameter skillet is a good starting size.
     
    Tips For Success: 
      • Non-Stick Skillet: I don’t recommend using a non-stick skillet. Most non-stick skillets are notorious for their not being able to generate high enough heat level to get a good crispy sear.
      • Spatula: Use a thin sturdy metal spatula to stir the potatoes while they cook. The metal is simply a better option to get under those potatoes than a nylon or silicone spatula.
      • Ultra Crispy Potatoes Without Par-boiling: Chop the potatoes small enough so they’ll achieve a crispy exterior and tender interior. ¾″ chunks are a good rule of thumb. Practice those knife skills and cut the potatoes evenly.
      • Dry Potatoes: Use paper towels to pat the potatoes dry, a wet potato will not sear well.

    Nutrition

    Calories: 383kcal | Carbohydrates: 26g | Protein: 17g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 1860mg | Potassium: 936mg | Fiber: 4g | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 22.9mg | Calcium: 71mg | Iron: 6.2mg

    Skillet Fried Country Potatoes With Ham … It’s Whats for Breakfast

    Winter Fresh Citrus Salad

    November 3, 2022 By Lea Ann Brown 19 Comments

    Citrus Salad with Grapefruit Oranges and Kiwi.

    A sweet and tangy dressing brings out the best in this citrus salad recipe. Fresh, healthy and colorful, fruit and greens come together for a cheerful side dish. This citrus salad with grapefruit, kiwi and orange is a great way to take advantage of winter produce for a perfect Winter salad side dish.

    Citrus Salad with Grapefruit Oranges and Kiwi.

    There’s nothing better than a fresh salad piled high with fresh vegetables and tomatoes. But when Winter sets in and there’s no fresh tomatoes to be found, this Citrus Salad will cheer you up.

    Colorful with pink grapefruit, navel orange and green kiwi, this is a perfect salad to overcome the notion that salads have to be all green.

    Not only does it look beautiful on the plate, It’s easy to make and you just feel good about eating it and serving it to your family. 

    It’s simply a great way to incorporate Winter citrus fruit into your meal plans. And especially if you’re looking for a salad with grapefruit.

    Everyone I’ve ever served this to loves this gorgeous refreshing salad.

    Let’s take a look at this Citrus Salad recipe.

    Ingredients You’ll Need

    Ingredients to make citrus salad and citrus salad dressing.
    • Mixed Greens. Grab a clam shell of your favorite mixed green lettuce mix. Peppery arugula would also be a good choice here.
    • 1 Orange
    • 1 Grapefruit
    • 2 Kiwi

    For the Citrus Salad Dressing

    The dressing is a cousin to this homemade Catalina Dressing Recipe. A lighter version and a perfect compliment for the fruit and the peppery greens. It’s easy to make, with just a few ingredients and a few whisks to blend.

    The end result is a perfect combination of sweet and tangy.

    • Olive Oil
    • Cider Vinegar
    • Honey
    • Catsup
    • Dijon Mustard

    Ingredient Substitutions

    • Orange: A blood orange would work well here and add a depth of color. Satsumas, mandarins and tangelos are other good choices. I’ve also made this recipe using some pineapple chunks.
    • Honey: Agave syrup is a good substitute for honey.

    Step by Step Instructions

    How to peel an orange and get the white pith off.
    • Step 1: Prepare the fruit. Peel the kiwi and cut into wedges. Remove the peel and white pith from the orange and the grapefruit and slice. Here’s how:
    • With a sharp knife, slice the two ends off of the fruit.
    • Turn the fruit onto one of the ends, and angle the knife so that you can slice the first piece of rind from the orange.
    • Move the knife downwards and along the curve of the fruit.
    • Don’t be shy with this, you want to make sure you’re cutting off that white pith.
    • Continue slicing the skin from the orange until you have a completely naked piece of fruit.
    • At this point, you can either slice the fruit or cut it into wedges.
    Citrus salad dressing recipe.
    • Step 2: Make The Citrus Salad Dressing. Simply combine the dressing ingredients and using a whisk, blend well.
    • Step 3: To build the salad, place a handful of greens in a white bowl. Top with the slices of orange, grapefruit and kiwi wedges. Drizzle with the dressing and serve. A sprinkle of fresh mint leaves is always welcome.

    FAQ’s

    Can This Salad Be Made Ahead?

    This Winter salad is a great make ahead side dish. You can whisk up the dressing and store it in the refrigerator for up to 2 days in advance. Peel and slice the fruit a day ahead and store in an airtight container in the refrigerator until ready to assemble. It becomes a quick throw together salad for any meal. Store the individual fruits in separate containers.

    Is This Citrus Salad Gluten Free?

    Yes, this salad and the citrus salad dressing is naturally gluten free.

    Tips For Success

    • Make sure you remove all of the white pith from the fruit. To showcase the fruit in all its glory and flavor, make sure to remove even the smallest pieces of white pith. It carries a rough texture and bitter flavor.
    • Depending on how ripe the grapefruit is, it may fall apart in chunks when you try and slice it. That’s ok. A ripe sweet flavor is welcome over a too-tart fruit.

    What To Serve With Citrus Salad

    This fresh vibrant salad is a great match for the bright colors of a salmon dinner like this Maple Mustard Glazed Salmon or even a pasta dish. Try it with Fettuccine mio Amore.

    The vibrant combination of greens, grapefruit, and oranges in this salad creates a beautiful color and textures.The crispness of the greens, the citrusy zing of grapefruit, and the sweet juiciness of oranges come together to deliver a refreshing and wholesome experience.

    This salad offers a powerhouse of vitamins, antioxidants, and fiber, making it a nourishing choice for those seeking a healthy and satisfying side dish. If you’re looking for more ultra-nutritious salads, don’t miss this one for Baby Kale Salad with apples.

    More Salad Recipes With Fruit

    • The Only Strawberry Spinach Salad Recipe You’ll Ever Need
    • Fennel Orange Salad
    • Peach Burrata Salad

    And if you’re salad fans like us, don’t miss my salad category. You’ll find lots of recipes including the most popular on my site for Homemade Blue Cheese Dressing.

    And my post on 9 Secrets To A Remarkable Tossed Salad. A step by step guide on how to make the best tossed salad ever.

    If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    Citrus Salad with Grapefruit Oranges and Kiwi.
    Print Recipe
    5 from 1 vote

    Winter Citrus Salad

    Combing greens and Winter citrus fruit, this makes a great side dish.
    Prep Time15 minutes mins
    Cook Time0 minutes mins
    Total Time15 minutes mins
    Course: Side Dish
    Cuisine: American
    Servings: 4
    Calories: 173kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 Kiwi fruit peeled and quartered
    • 1 orange peeled and sliced in rounds
    • ½ grapefruit peeled and sliced in rounds
    • 2-3 Cups mixed greens
    • Dressing for Citrus Salad:
    • 3 Tablespoons extra virgin olive oil
    • 1 Tablespoon ketchup
    • 1 Tablespoon honey
    • 1 Tablespoon cider vinegar
    • ½ teaspoon salt
    • ½ teaspoon Dijon mustard

    Instructions

    • For the dressing, mix all ingredients in a jar and shake until well blended. Drizzle over mixed baby greens topped with fruit.
    • Peel and remove pith from the grapefruit and the orange. Peel the kiwi fruit and cut into wedges.
    • Place a handful of greens in 4 salad bowls. Top with several pieces of fruit and drizzle with the dressing.

    Notes

    Pineapple is also great on this salad.
    This citrus salad is a great make ahead side dish. You can whisk up the dressing and store it in the refrigerator for up to 2 days in advance. Peel and slice the fruit a day ahead and store in an airtight container in the refrigerator until ready to assemble. It becomes a quick throw together salad for any meal. Store the individual fruits in separate containers.

    Nutrition

    Calories: 173kcal | Carbohydrates: 20g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 339mg | Potassium: 289mg | Fiber: 3g | Sugar: 14g | Vitamin A: 713IU | Vitamin C: 74mg | Calcium: 38mg | Iron: 1mg

    Winter Citrus Salad…It’s What’s for a Side Dish.

    This recipe for the salad and citrus salad dressing was first published May of 2012 and republished November 2022 with new photos and step by step instructions.

    Creamy Southwestern Chicken Soup

    October 29, 2022 By Lea Ann Brown 6 Comments

    Cream of chicken soup with ground chicken and vegetables.

    Southwestern Chicken Soup becomes a creamy treat using a can of cream of chicken soup. This ground chicken soup includes Hatch chile peppers and Muenster cheese. This is an easy and hearty soup that your family will love.

    Cream of chicken soup with ground chicken and vegetables.

    Soup is the “right” thing to eat this time of year and as I write this, I’m reviewing how our lives have been over taken by brothy, creamy, hearty creations.

    This week started with Crockpot Beef Stew With Mushrooms, perfect for a Sunday dinner. And one snowy night prepared our favorite Beef Chili.

    And we ended the week perfectly with this recipe for easy Southwestern Chicken Soup.

    Table of contents

    • What’s so Special About this Soup?
    • Ingredients You’ll Need
      • Ingredients Substitutions
    • Step by Step Instructions, It’s Easy
    • FAQ’s
    • How To Serve This Southwestern Chicken Soup
    • Tip For Success
    • Storage
      • More Southwest Soup Recipes

    What’s so Special About this Soup?

    This is an exceptional Southwestern chicken soup recipe and a great soup using ground chicken. It’s not only easy, but wonderful in flavor.

    If you’re soup people like us, I’d recommend this one.

    As with most soups, once the chopping and dicing is done, the stovetop easily finishes the meal with ease.

    This ground chicken soup is everything you’d expect with a cream of chicken soup but with the addition of bell pepper, tomato, and chile peppers.

    And if you’ve never cooked with Muenster cheese you’re in for a real treat. Muenster cheese is inexpensive and a hero in the melting department. It adds an extra punch of creamy to this soup.

    Let’s take a look.

    Ingredients You’ll Need

    Ingredients to make southwestern chicken soup.
    • 1 pound ground chicken
    • 1 medium onion
    • 1 orange bell pepper
    • ½ teaspoon garlic powder
    • ½ teaspoon cumin
    • ½ teaspoon New Mexico chile powder
    • 4 ounces Hatch chile peppers, roasted peeled and chopped
    • Frozen corn
    • 1 can diced tomatoes, fire roasted diced tomatoes work well here.
    • 1 can Cream of Chicken Soup
    • Milk, full fat.
    • Muenster Cheese

    About Ground Chicken: Using ground chicken can be a nice break from ground beef. It’s lighter in taste, fat and calories and holds up in the heartiest of recipes. Unless labeled as ground chicken breast, ground chicken is made with both dark and white meat. I prefer the blend as adding a little fat equals a moist texture and more flavor.

    Ingredients Substitutions

    • Bell Pepper: I like orange bell pepper because of the color. Red or yellow bell peppers would work well here. You can use a green bell pepper, but the flavor will be stronger rather than sweeter.
    • Garlic Powder: Substitute 2 cloves fresh garlic either pressed through a garlic press or fine diced.
    • Chile Powder: If you don’t have a variety of New Mexico chile powder, use Ancho chile powder.
    • Corn: You can substitute canned corn or fresh corn cut from the cob.
    • Tomatoes: Substitute 2 medium fresh tomatoes, chopped and juice included.
    • Milk: If you don’t want to use milk, substitute chicken broth.
    • Cheese: Monterey Jack or Pepper Jack cheese would work well here. Queso Asadero, found in the Mexican dairy section of your grocery store is a good melting Mexican cheese.

    Step by Step Instructions, It’s Easy

    Cooking ground chicken for southwestern chicken soup.
    Adding vegetables to ground chicken soup.
    • Step 1: Heat a skillet over medium high heat. Add the oil. Once the oil is shimmering add ground chicken. Cook chicken until just starting to take on some color. Add chopped onion and bell pepper. Cook until chicken is mostly done and vegetables are tender. About 7 minutes.
    • Step 2: Add garlic powder, cumin, and chile powder. Stir well. Add chile peppers, corn and tomatoes. Simmer for about 5 minutes to blend flavors.
    Adding cream of chicken soup to make ground chicken soup.
    • Step 3: Add soup and milk and mix well. Simmer on low for 15 minutes. Add cheese and stir until melted.

    Serve this ground chicken soup immediately and sprinkle with chopped cilantro.

    FAQ’s

    How Do I Grind My Own Chicken?

    It’s easy if you own a food processor. Just cut a combination of chicken breast and chicken thighs into large chunks and put it in your food processor. Secure the lid and then pulse to grind. You’ll save a bit of money that way. Remember that every convenience that your local butcher provides adds a few dollars and cents to the price per pound.

    Can I Freeze This Soup?

    I’m not a fan of freezing dairy based soups. The dairy can tend to separate and can compromise the texture of the soup when trying to reheat.

    Can This Soup Be Made Ahead?

    Absolutely. As with any soup, the flavor seems to enhance the next day. Make this ground chicken soup ahead and reheat stove top on low heat until nice and steamy.

    How To Serve This Southwestern Chicken Soup

    • Cilantro: This soup truly benefits from a sprinkle of chopped cilantro.
    • Tortilla Chips: My favorite way to eat this soup is to crumble a few tortilla chips on top. Adds just the right amount of crunch.
    • A dollop of sour cream, and a shake or two of your favorite hot sauce would work well here.

    Tip For Success

    • Don’t use a low fat milk product. Low fat milk tends to separate during the cooking process. A milk high in fat will hold up to heat better.

    Storage

    Store any leftovers in an airtight container in the refrigerator for up to 4 days.

    Southwestern Cream of Chicken Soup. Easy and flavorful with some Mexican flavors.
    Southwest Ground Chicken Soup

    More Southwest Soup Recipes

    If you love this creamy Southwest Chicken Soup, you’ll most certainly want to take a look at these recipes.

    • Rotisserie chicken soup served in a white bowl garnished with cilantro.
      Hearty Southwestern Rotisserie Chicken Soup
    • Chicken poblano soup with hominy and limes
      Chicken Poblano Soup With Hominy
    • Creamy chicken tortilla soup with rotel tomatoes.
      Creamy Chicken Tortilla Soup with Rotel
    • Chicken Fajita Soup Recipe

    And if you’re looking for more soup recipes, don’t miss my soup category. You’ll find lots of ideas, including the most popular soup recipe on my site for Anthony Bourdain’s New Mexico Style Beef Chili.

    If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    Cream of chicken soup with ground chicken and vegetables.
    Print Recipe
    5 from 2 votes

    Southwestern Chicken Soup with Ground Chicken

    Hearty Southwestern Chicken Soup. Ground Chicken Breast, Hatch Chile and Muenster Cheese come together for this hearty crowd pleasing soup. Easy for your weeknight meal planning.
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Course: Soup, Stews and Chilis
    Cuisine: Mexican, Southwestern
    Servings: 4
    Calories: 501kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 Tablespoon olive oil or canola oil
    • 1 pound ground chicken
    • 1 medium onion chopped, about 1 cup
    • 1 orange bell pepper chopped
    • 1 teaspoon garlic powder
    • ½ teaspoon cumin
    • ½ teaspoon New Mexico Chile Powder or ancho
    • 4 ounce chile peppers Roasted, peeled and chopped. Or Jalapeno chile roasted and chopped (or 1- 4 ounce can chiles)
    • 1 cup frozen corn
    • 14 ½ ounce diced tomatoes canned, undrained
    • 10 ¾ ounce condensed cream of chicken soup
    • 2 cups Full fat milk
    • 2 tablespoons chopped cilantro
    • 1 cup muenster cheese shredded

    Instructions

    • Heat a skillet over medium high heat. Add the oil. Once the oil is shimmering add ground chicken. Cook chicken until just starting to take on some color. Add chopped onion and bell pepper. Cook until chicken is mostly done and vegetables are tender. About 7 minutes.
    • Add garlic powder, cumin, and chile powder. Stir well. Add chile peppers, corn and tomatoes. Simmer for about 5 minutes to blend flavors.
    • Add soup and milk and mix well. Simmer on low for 15 minutes. Add cheese and stir until melted.
    • Serve immediately and sprinkle with chopped cilantro.

    Notes

    Tip For Success:
    • Don’t use a low fat milk product. Low fat milk tends to separate during the cooking process. A milk high in fat will hold up to heat better.
    Make Ahead: As with any soup, the flavor seems to enhance the next day. Make this ground chicken soup ahead and reheat stove top on low heat until nice and steamy.

    Nutrition

    Calories: 501kcal | Carbohydrates: 32g | Protein: 35g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 144mg | Sodium: 1110mg | Potassium: 1256mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1704IU | Vitamin C: 55mg | Calcium: 398mg | Iron: 3mg

    Southwestern Chicken Soup with Ground Chicken … It’s what’s for Dinner.

    Quick Easy Jalapeno Artichoke Dip

    October 24, 2022 By Lea Ann Brown 6 Comments

    Jalapeno artichoke dip with crackers.

    This Jalapeno Artichoke Dip comes together so easily you’ll be dipping that cracker before you know it. Our favorite cheese dip takes a trip South of the Border by adding jalapeno peppers for a feisty version of a classic.

    Jalapeno artichoke dip with crackers.

    One of the best things about this party dip is that its super easy.

    No baking. And no fussing with a food processor to chop the ingredients.

    All you need is a bowl, a knife, a few simple ingredients and about 15 minutes of your time.

    With a base of cream cheese, mayo is added to make things even creamier. Rough chopped artichokes for a chunky texture and diced jalapeno peppers bring excitement to the party. What’s not to love?

    Add lots of dried spices for easy seasoning. Easy to make and an easy clean up job.

    A perfect and popular appetizer for any type of gathering, let’s take a look at how easy this is to throw together.

    Table of contents

    • Ingredients You’ll Need
      • Ingredient Substitutions
    • Step by Step Instructions … It’s Easy
    • What To Serve With Artichoke Dip
    • FAQ’s
    • Recipe for Jalapeno Artichoke Dip
      • More Popular Easy Dip Appetizer Recipes

    Ingredients You’ll Need

    Ingredients to make jalapeno artichoke dip.
    • Cream Cheese, softened.
    • Canned Artichoke Hearts. Avoid marinated artichoke hearts.
    • Parmesan Cheese
    • Jalapeno Peppers
    • Paprika
    • Mayonnaise
    • Dried Onion Flakes
    • Garlic Powder: Granulated garlic works great here.

    Ingredient Substitutions

    • Mayonnaise: Substitute Sour Cream for the mayo.
    • Chile Peppers: Sub one Poblano pepper for the jalapeno peppers.
    • Onion: Substitute 2 tablespoons grated onion for the dried onion flakes.
    • Garlic Powder: Use 1 – 2 large cloves of garlic pressed through a garlic press.
    • Cheese: Substitute shredded Monterey Jack Cheese or Pepper Jack.

    Step by Step Instructions … It’s Easy

    How to make jalapeno artichoke dip.
    Blending jalapeno artichoke dip.

    Tip: Allow one hour for cream cheese to come to room temperature to become soft enough to blend together with ingredients.

    • Step 1: Drain the artichoke hearts and rough chop them. Dice the jalapeno peppers and add all ingredients to a large bowl.
    • Step 2: Using a large sturdy fork, stir until well blended.

    What To Serve With Artichoke Dip

    This dip is almost like a “spread”, so serve things that are sturdy. Even if you’re providing a spreader knife.

    • Pretzels
    • Sturdy crackers, like Triscuits, Wheat Thins and Water Crackers.
    • Vegetables such as carrot sticks, wide sliced cucumbers and slices of bell peppers work well here.
    • Sturdy Pita Chips are a great idea for this dip.
    • Sliced and toasted Baguette works well here.
    • I’ve served this spread on mini bagels and it was a delicious combo.
    • Avoid: Tortilla chips or thin soft crackers. Even with a spreader, they simply will break.

    FAQ’s

    Can This Dip Be Made Ahead?

    Yes, and it’s actually better if you do. Make it a day or two ahead of time and store in the refrigerator covered. Making Jalapeno Artichoke Dip ahead will allow the flavors to blend and marry.

    Can I Make This In A Food Processor?

    This is a chunky style dip. If you want to make it smooth and creamy, place all ingredients in a food processor and give it a few whirls.

    Is This Jalapeno Dip Spicy?

    Jalapeno peppers can most certainly be spicy. But you can control the heat level. If jalapenos are just a little too hot for your palate, make sure to remove the veins and seeds before chopping. This is where the heat of the pepper lies and removing them will bring you that pure jalapeno pepper flavor that we love. Simply cut the top off the pepper and using the handle of a spoon, firmly scrape out the veins. Then slice the pepper half length-wise. Using a sharp paring knife, trim the remaining veins. Use gloves, or oil your hands before starting this process.

    How to devein a jalapeno pepper and remove seeds.

    Tip: Cut the jalapeno pepper into a small dice. The smaller pieces of jalapeno will distribute better for a more even heat and flavor experience for this jalapeno dip. Rather than large chunks that might surprise guests with a shot of hot spice.

    Recipe for Jalapeno Artichoke Dip

    I hope you give this Jalapeno Artichoke Dip Recipe a try. It truly is an easy quick dip for any type of gathering. Or even to keep in the fridge for a family snack. And most certainly keep this recipe in your back pocket for Super Bowl.

    Jalapeno artichoke dip served with Pretzels.

    More Popular Easy Dip Appetizer Recipes

    • Cream Cheese Chicken Dip
    • Elways’s Artichoke Dip with Giardiniera
    • Hatch Green Chili Dip

    And if you’re looking for even more appetizer ideas, don’t miss my Appetizer Category. You’ll find lots of fun recipes, including the most popular on my site for Campechana, Mexican Shrimp Cocktail.

    Jalapeno artichoke dip with crackers.
    Print Recipe
    5 from 2 votes

    Jalapeno Artichoke Dip

    This is an artichoke dip recipe that takes a trip South of the Border by adding Jalapenos and cream cheese. A fiesty version of one of our favorite appetizer recipes.
    Prep Time15 minutes mins
    Total Time15 minutes mins
    Course: Appetizer Recipes
    Cuisine: Southwestern
    Servings: 12
    Calories: 125kcal
    Author: Lea Ann Brown

    Ingredients

    • 14 ½ ounces artichoke hearts Canned, drained and rough chopped
    • 3 medium jalapeño peppers seeded, membranes removed and fine diced
    • ½ teaspoon garlic powder or granulated garlic
    • 1 tablespoon dried onion flakes
    • ½ cup parmesan cheese grated
    • 8 ounce cream cheese softened to room temperature
    • ¼ cup mayonnaise
    • 1 teaspoon paprika
    • ½ teaspoon Kosher salt

    Instructions

    • Allow one hour for the cream cheese to soften at room temperature.
    • Place chopped artichoke hearts, jalapeños, garlic powder, onion flakes and parmesan cheese in a large bowl. Mix well. Add salt and pepper to taste.
    • Serve immediately or for best flavor refrigerate overnight to allow flavors to marry. Bring to room temperature before serving. Serve with crackers, pretzels or vegetables.

    Notes

    Control the spice level of this dip: Jalapeno peppers can most certainly be spicy. But you can control the heat level. If jalapenos are just a little too hot for your palate, make sure to remove the veins and seeds before chopping. This is where the heat of the pepper lies and removing them will bring you that pure jalapeno pepper flavor that we love. Simply cut the top off the pepper and using the handle of a spoon, firmly scrape out the veins. Then slice the pepper half length-wise. Using a sharp paring knife, trim the remaining veins. Use gloves, or oil your hands before starting this process.
    Tips For Success: 
    • Allow one hour for cream cheese to come to room temperature and become soft enough to blend together with ingredients.
    • Cut the jalapeno pepper into a small dice. The smaller pieces of jalapeno will distribute better for a more even heat and flavor experience for this jalapeno dip. Rather than large chunks that might surprise guests with a shot of hot spice

    Nutrition

    Calories: 125kcal | Carbohydrates: 3g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 379mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 409IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 0.1mg

    Jalapeno Artichoke Dip … It’s what’s for an Appetizer.

    If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    This Artichoke Jalapeno dip recipe was first published in January of 2017 and republished October 2022 with better instructions and step by step photos.

    Beef Tagliata (Italian Steak)

    October 20, 2022 By Lea Ann Brown 4 Comments

    Beef Tagliata, thin sliced flank steak served over arugula and cherry tomatoes.

    A simple and quick weeknight meal with a restaurant quality feel, Beef Tagliata is an Italian steak recipe that will win your heart.

    Beef Tagliata, thin sliced flank steak served over arugula and cherry tomatoes.

    What is Beef Tagliata?

    Beef Tagliata is one of Italy’s most popular ways to prepare steak. A boneless steak is marinated in balsamic vinegar, olive oil and rosemary, then grilled. The steak is then sliced thin and served over peppery arugula and cherry tomatoes that have been been dressed with lemon juice and salt. Steak Tagliata is then topped with shaved or grated Parmesan cheese.

    Why this Tagliata Steak Recipe is a Keeper

    Beef Tagliata was one of my favorite dishes I learned to make it in Culinary School.

    Why? It’s a very easy steak recipe to prepare. Flank steak cooks in minutes and it’s loaded with flavor. And that flavor is augmented by the balsamic vinegar, a popular pantry staple and a perfect pairing for beef.

    It’s somewhat of a meal in itself, and a healthy one at that. Lean steak served over greens and tomatoes is the traditional way to serve this Italian steak recipe, providing a naturally low-carb dinner. If you want to add a starch, polenta is a good option.

    The steak marinade whips together in just a couple of minutes for minimal prep time. And with a short marinade time of just an hour, you’re on your way to a simple Italian dinner.

    Let’s take a look:

    Ingredients You’ll Need

    Ingredients to make steak tagliata.
    • Steak: I like to use flank steak because that’s what we used to make Beef Tagliata in culinary school. And it’s one of my favorite steak cuts to cook with. Easy to cook and has a nice beefy flavor.
    • Rosemary: Preferably fresh.
    • Lemon
    • Arugula: Also called salad rocket or garden rocket.
    • Cherry Tomatoes: A plum tomato variety works best here. They’re thicker skinned and less watery inside.
    • Balsamic Vinegar
    • Parmesan Cheese: Shaved or grated.
    • Olive Oil
    • Balsamic Glaze: To use as a finishing drizzle. Homemade balsamic glaze is easy to make or purchase a bottle at the store.

    Ingredient Substitutions

    • Steak: There are a variety of boneless steak cuts that will work to make this Italian steak recipe. boneless Ribeye, New York Strip, or a good quality Top Sirloin. You can even use skirt steak or hangar steak.
    • Rosemary: Fresh rosemary is preferred, but you can substitute dried rosemary.

    Pro Tip: When substituting dried herbs for fresh, a good rule of thumb is 1 Tablespoon of fresh herbs = 1 teaspoon dried herbs. Some herbs season better when used in dried form. Oregano is a good example.

    How To Make Beef Tagliata, It’s Easy

    Flank steak marinating in balsamic vinegar to make Italian beef tagliata.
    Arugula and cherry tomato salad for steak tagliata.
    • Step 1: Whisk balsamic vinegar, extra virgin olive oil and rosemary in a small bowl. Coat beef completely on both sides and let marinate for 30 minutes in the refrigerator. Remove from refrigerator and let stand at room temperature for 30 minutes before grilling.
    • Step 2: During the end of the last 30 minutes of marinade time, add the greens and tomatoes with the lemon juice and olive oil. Set aside.
    Cooking balsamic marinated flank steak in a grill pan stove top.
    Cooked flank steak in a grill pan stove top.
    • Step 3: Oil grates or grill pan with vegetable oil. Heat the grill pan or an outdoor grill on high heat. Turn the grill or pan down to medium high and add the steak.
    • Step 4: Cook for six minutes on one side, or until well caramelized and showing good grill marks. Turn the steak over and cook for another five minutes, or until the steak reaches an internal temperature of 130-140 degrees for medium rare.

    Ta-Da! Steak Tagliata Ready To Serve

    Steak Tagliata served on a bed of arugula greens with cherry tomatoes.
    • Step 5: Remove the steak to a cutting board and slice the steak against the grain as thin as you can get it. Spread the greens onto a platter and place the meat slices over the salad. The excess meat juices will flavor and help break down the greens. Drizzle the steak with the high quality olive oil, and then with balsamic glaze or a high quality aged balsamic vinegar.

    FAQ’s

    Can I Use Other Greens Than Arugula

    Arugula is the traditional greens used for Steak Tagliata. It’s thick and sturdy and will hold up better to the heat of the steak. Anything more delicate will wilt become soggy and undesirable in texture.

    Is Flank Steak Healthy?

    Flank steak is a lean cut of meat containing almost no fat. It comes from the cows abdominal muscles and is one of the healthiest beef cuts. A flank steak has few calories and more protein than other steak cuts. Source: Men’s Health

    How Do You Slice A Flank Steak?

    To be able to enjoy a tender flank steak, you must slice the steak correctly, which means to cut it against the grain. Place the grilled flank steak on a cutting board and identify which direction the grain of the meat is running. Using a sharp chef’s knife, cut the meat thin in an angle against the grain. You’re cutting through the connective tissue which allows you to chew the meat better. Thin slices will be more tender than a thicker sliced flank steak.

    Storing and Reheating

    • Store any leftover flank steak in an airtight container in the refrigerator for up to three days. To reheat, place the steak on a sheet pan and cover with foil. Preheat oven to 200 degrees and let it gently heat until warm but not hot. You don’t want to cook the steak, you just want to heat it through.
    • Unfortunately it will be difficult to store the arugula. Since it’s been dressed with lemon juice, the acid in the juice will cause the lettuce to wilt.

    Tips For Success

    • Get the pan or grill nice and hot. Making sure the pan is properly heated will insure that once that steak hits the pan, it will immediately sizzle and create that golden crust we love. That’s called Maillard reaction. Maillard reaction is the process where a crust is created, creating flavor and sealing in juices.
    • Choose the right pan. A cast iron grill pan works beautifully for this recipe, creating nice grill marks. A cast iron skillet or heavy bottom large fry pan works well here. And better yet, a chef’s secret weapon, a French steel carbon pan.
    • Use an instant read digital thermometer. Place the thermometer halfway into the thickest part of the steak to determine internal temperature. Don’t push it too far into the meat, you’ll get too close to the heat of the pan which will give you a bad reading.

    What To Serve with Beef Tagliata

    Steak Tagliata is a healthy low carb one dish meal if served in the traditional manner. If you’d like to include a side dish, try this Zucchini Squash Casserole, Roasted Glazed Carrots, a Simple Side Salad. How about a pasta dish like this Tortellini Pasta Salad.

    In Conclusion

    I hope you give this super easy Italian steak recipe a try. Your weeknight meal plan will benefit from Beef Tagliata. And with a bottle of your favorite red wine, it’s a super way to entertain. You can’t beat that.

    It’s truly one of our favorite Italian Recipes along with Chicken Spaghetti Bolognese and Fettuccine mio Amore.

    More Popular Steak Recipes

    One of our favorite all time grilled steak recipes is this one for Grilled T-Bone Steaks with Cowboy Butter. Here are some more ideas.

    • Flank Steak with Horseradish Cream
    • San Juan Grilled Flank Steak Marinade
    • Pan Seared Bison Steak

    And don’t miss my category for Beef Recipes, you’ll find lots of steak and burger recipes including the most popular on my site for Crockpot BBQ Brisket. Looking for a high-brow steak dinner recipe? Try this popular recipe for Tournedos Steak, dressed to the nines with a luscious red wine mushroom sauce.

    If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    Beef Tagliata, thin sliced flank steak served over arugula and cherry tomatoes.
    Print Recipe
    5 from 5 votes

    Beef Tagliata (Italian Steak)

    simple and quick weeknight meal with a restaurant quality feel, Beef Tagliata is an Italian steak recipe that will win your heart.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Marinade time1 hour hr
    Course: Main Course Beef
    Cuisine: Italian
    Diet: Gluten Free
    Servings: 4
    Calories: 383kcal
    Author: Lea Ann Brown

    Equipment

    • 1 Cast Iron Grill Pan or French Carbon Steel Pan

    Ingredients

    • For The Steak Marinade
    • ¼ cup balsamic vinegar
    • 2 Tablespoons extra virgin olive oil
    • 2 Tablespoons fresh rosemary Rough chopped. Or 1 tablespoon dried
    • 1 ½ pounds Flank Steak
    • 1 teaspoon black pepper coarsely ground
    • ½ teaspoon kosher salt
    • For The Greens
    • 4 cups arugula
    • 1 pint Grape Tomatoes halved through the stem end
    • 1 lemon
    • 2 Tablespoons Extra Virgin Olive Oil
    • To Serve
    • Parmigiano Reggiano
    • 1 Tablespoon Extra Virgin Olive Oil high quality, for drizzling
    • 1 Tablespoon Balsamic Glaze or high quality aged balsamic vinegar

    Instructions

    • Whisk balsamic vinegar, extra virgin olive oil and rosemary in a small bowl. Coat beef completely on both sides and let marinate for 30 minutes in the refrigerator. Remove from refrigerator and let stand at room temperature for 30 minutes.
    • For The Greens and Tomatoes
    • During the 30 minute steak rest time, add the greens and tomatoes with the lemon juice and olive oil. Set aside.
    • To Cook The Steak
    • Season the steak with salt and pepper.
    • Oil grates or grill pan with vegetable oil. Heat the grill pan or the outdoor grill on high heat. Turn the grill or pan down to medium high and add steak.
    • Cook for 6 minutes on one side, or until well caramelized and showing good grill marks. Turn the steak over and cook for another 5 minutes, or until the steak reaches an internal temperature of 130-140 for medium rare.
    • Remove the steak to a cutting board and slice the steak against the grain as thin as you can get it.
    • To Serve
    • Spread the greens onto a platter and place the meat slices over the salad. The excess meat juices will flavor and help break down the greens.
    • Drizzle the steak with the high quality olive oil, and then with balsamic glaze or a high quality aged balsamic vinegar.

    Notes

    Tips for Success
    • Get the pan or grill nice and hot. Making sure the pan is properly heated will insure that once that steak hits the pan, it will immediately sizzle and create that golden crust we love. That’s called Maillard reaction. Maillard reaction is the process where a crust is created, creating flavor and sealing in juices.
    • Choose the right pan. A cast iron grill pan works beautifully for this recipe, creating nice grill marks. A cast iron skillet or heavy bottom large fry pan works well here. And better yet, a chef’s secret weapon, a French carbon steel pan.
    • Use an instant read digital thermometer. Place the thermometer halfway into the thickest part of the steak to determine internal temperature. Don’t push it too far into the meat, you’ll get too close to the heat of the pan which will give you a bad reading.
    • Slice Flank Steak Correctly. To be able to enjoy a tender flank steak, you must slice the steak correctly, which means to cut it against the grain. Place the grilled flank steak on a cutting board and identify which direction the grain of the meat is running. Using a sharp chef’s knife, cut the meat thin in an angle against the grain. You’re cutting through the connective tissue which allows you to chew the meat better. Thin slices will be more tender than a thicker sliced flank steak.

    Nutrition

    Serving: 4ounces | Calories: 383kcal | Carbohydrates: 13g | Protein: 38g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 102mg | Sodium: 397mg | Potassium: 1003mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1498IU | Vitamin C: 34mg | Calcium: 97mg | Iron: 4mg

    Beef Tagliata – It’s What’s for Dinner

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    I'm Lea Ann

    Welcome to my Colorado kitchen. If you're a fan of rustic homestyle cuisine, you've come to the right place. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. I offer reliable, approachable and easy to follow recipes. So grab that skillet and let's cook.

    More about me
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