Grandma's Easy Recipes

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Pan Seared Fish FiletsA fast skillet dinner with lemon and capers for busy nights.IngredientsFish filets (whatever you l...
09/04/2026

Pan Seared Fish Filets

A fast skillet dinner with lemon and capers for busy nights.

Ingredients

Fish filets (whatever you like, I used catfish)
1 Lemon
1 Tbsp Capers
2 Tbsp Butter
Seafood magic seasoning

Directions

Season the fish generously with seafood seasoning.

Heat a pan over medium-high heat, add just enough oil to barely coat the pan, then add the butter.

Place the fish in the pan and cook until nicely browned, about 4 to 5 minutes on one side.

Add the sliced lemon, a squeeze of lemon juice, and 1 teaspoon of capers.

Flip the fish and cook for another 4 to 5 minutes on the other side, lowering the heat to medium.

String Beans with Smoked Turkey Necks and PotatoesIngredients2 lb fresh green beans washed & trimmed1 lbs smoked turkey ...
09/03/2026

String Beans with Smoked Turkey Necks and Potatoes

Ingredients

2 lb fresh green beans washed & trimmed
1 lbs smoked turkey legs
64 oz water, chicken broth, or turkey broth
1 tbsp minced garlic
1 medium onion chopped
4-5 medium russet potatoes peeled & chopped
2 tsp seasoning salt
1 tsp ground black pepper

Directions

Start by putting the smoked turkey into a large pot. Add the broth or water, then bring it to a high heat so the turkey can soften and flavor the liquid.

When the turkey is tender, take it out of the pot. Do not drain the liquid, because that is what cooks the vegetables.

Shred or dice the turkey meat. Remove all the bones and skin, then add the green beans, turkey, onion, and garlic back into the pot.

Stir in the seasoning salt and black pepper. Cook for about 10 minutes before adding the potatoes, so they have a head start with the beans.

Continue cooking until everything is tender, or until it reaches the texture you like.

One-Pot Taco SpaghettiTaco night meets pasta night in one pan, with almost no cleanup.Ingredients1 tablespoon olive oil1...
09/03/2026

One-Pot Taco Spaghetti

Taco night meets pasta night in one pan, with almost no cleanup.

Ingredients

1 tablespoon olive oil
1 pound ground beef*
1 (1.25-ounce) package taco seasoning
1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
1 tablespoon tomato paste
8 ounces spaghetti
3 cups water
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 Roma tomato, diced
2 tablespoons chopped fresh cilantro leaves

Directions

Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the ground beef and cook for 3-5 minutes, breaking it up as it browns. Stir in the taco seasoning, then drain off any excess fat.

Add the Ro*Tel®, tomato paste, spaghetti, and 3 cups water. Bring everything to a boil, then cover, lower the heat, and simmer for about 13-16 minutes, until the pasta is cooked through.

Take the pot off the heat and sprinkle the cheeses over the top. Cover for about 2 minutes, until melted.

Serve right away, topped with diced tomato and cilantro if you like.

Smothered ChickenCrispy bacon, golden chicken, and a gravy that comes together in one pan.Ingredients5 strips thick cut ...
09/02/2026

Smothered Chicken

Crispy bacon, golden chicken, and a gravy that comes together in one pan.

Ingredients

5 strips thick cut bacon
2 large boneless skinless chicken breasts
1/2 cup vegetable oil, for frying

Chicken Dredge

1/2 cup all-purpose flour
¼ cup breadcrumbs, plain or Italian
1 teaspoon seasoned salt
¾ teaspoon black pepper

Gravy

4 Tablespoons butter
4 Tablespoons flour
2.5 cups chicken broth
1 beef bouillon cube, or 1 tsp beef better than bouillon
1/3 cup half and half, half milk, half cream
1 teaspoon low sodium soy sauce, can sub Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon ground sage
2-3 drops Kitchen Bouquet, optional

Directions

Mix the dredge ingredients on a large plate and set it aside. Measure out all of the gravy ingredients before you start.

Fry the bacon over medium-low heat until crispy. Take it out, then pour the grease into a heat-safe bowl and keep 2-4 Tablespoons of the clear drippings.

Slice each chicken breast in half lengthwise, then cover and pound them to about 3/4 inches thick. Pat the chicken dry and coat it well in the flour mixture.

Heat the reserved bacon drippings and enough vegetable oil to cover the chicken halfway. Fry the chicken 2 pieces at a time over medium-high heat for about 5 minutes per side, until golden. Set it aside.

Pour off the oil and wipe out any black spots, leaving the browned bits in the pan. Melt the butter over medium heat, then whisk in the flour until a paste forms.

Add the chicken broth and half and half in small splashes, whisking the whole time. Stir in the bouillon, soy sauce, onion powder, garlic powder, thyme, rosemary, and sage.

Bring the gravy to a gentle boil, then lower it to a simmer. Add Kitchen Bouquet if you want a darker color, then return the chicken and any juices to the pan.

Chop the bacon and scatter it over the top. Cover partially and cook on low for 10-15 minutes, until the chicken reaches 165 degrees.

Copycat Panera Broccoli Cheese SoupIngredients¼ cup unsalted butter½ cup diced onions (yellow or white)1 cup shredded ca...
09/02/2026

Copycat Panera Broccoli Cheese Soup

Ingredients

¼ cup unsalted butter
½ cup diced onions (yellow or white)
1 cup shredded carrots (I used matchsticks that I cut into half inch pieces)
2 ½-3 cups broccoli florets, chopped small
1 ½ cups chicken broth
1 cup milk (I use skim/fat free)
1 cup heavy whipping cream
¼ cup all-purpose flour
1 ½ tsp kosher salt
½ tsp black pepper
pinch of crushed red pepper flakes (or more as desired)
2 cups shredded cheddar cheese

Directions

Melt the butter in a large pot over medium-high heat. Add the onions, carrots, and broccoli, and cook until softened, about 5 minutes.

Slowly pour in the broth, milk, and cream. Sprinkle in the flour, salt, pepper, and red pepper flakes, then stir while it heats over medium heat.

Keep cooking until the soup thickens, about 10-15 minutes.

Add the cheese and stir until it melts smooth. Serve it warm.

Slow Cooker Barbequed Beef RibsIngredients4 ribs on the bone2 large onions10 garlic cloves2 tablespoons mustard1 liter b...
09/01/2026

Slow Cooker Barbequed Beef Ribs

Ingredients

4 ribs on the bone
2 large onions
10 garlic cloves
2 tablespoons mustard
1 liter beef stock
1/2 liter beer
2 bay leaves
20 black peppercorns
1 teaspoon salt
1/2 cup flour
2 tablespoons cornstarch
Olive oil
Salt and ground black pepper

Directions

Reduce the beef stock over high heat with the crushed peppercorns and bay leaves until it is halved. Remove from the heat and stir in the mustard.

Cut the ribs apart, season with salt and pepper, and coat them lightly with flour. Brown them in a frying pan with a little oil, then set them aside on paper towels.

In the same pan, sauté the onions and garlic, adding a little more oil if needed. When they start to brown, add the remaining flour and a splash of water. Cook for 2 to 3 minutes.

Line the slow cooker with the onions, then place the ribs on top with the bone facing up. Pour in the stock and enough beer to reach the bone, then cover and cook on low for 5 hours and 30 minutes, checking after 5 hours and then every 30 minutes until tender.

Leave the ribs covered in the warm setting for 120 minutes. Adjust the salt, then move the ribs to a casserole or serving dish.

Dissolve the cornstarch in 2 tablespoons of water, stir it into the slow cooker, and cook the sauce on high for 30 minutes. Remove the bay leaf, whisk the sauce if you want it thinner, then pour it over the ribs.

Garlic Butter Shrimp PastaIngredients8 ounces fettuccine1 pound medium shrimp, peeled and deveinedKosher salt and freshl...
09/01/2026

Garlic Butter Shrimp Pasta

Ingredients

8 ounces fettuccine

1 pound medium shrimp, peeled and deveined

Kosher salt and freshly ground black pepper, to taste

8 tablespoons (1 stick) unsalted butter, divided

4 cloves garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes

2 cups baby arugula

1/4 cup freshly grated Parmesan

2 tablespoons chopped fresh parsley leaves

Directions

Cook the fettuccine in a large pot of boiling salted water according to the package directions. Drain it well.

Season the shrimp with salt and pepper and set them aside. A little prep here keeps everything moving once the pan is hot.

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the garlic, oregano, and red pepper flakes, and cook for 1-2 minutes until fragrant.

Add the shrimp and cook, stirring now and then, for 2-3 minutes, until pink. Remove them from the skillet.

Melt the remaining 6 tablespoons butter in the same skillet. Stir in the pasta, arugula, and Parmesan for about 2 minutes, until the arugula starts to wilt.

Stir the shrimp back in and serve right away. Sprinkle with parsley if you want a fresh finish.

Butterscotch Cake with Caramel IcingIngredients2 Cups Brown Sugar1/2 Cup Butter1 teaspoon vanilla2 Eggs2 Cups Flour1 tea...
09/01/2026

Butterscotch Cake with Caramel Icing

Ingredients

2 Cups Brown Sugar

1/2 Cup Butter
1 teaspoon vanilla
2 Eggs
2 Cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon salt
1 Cup Buttermilk

1 1/2 cups Brown Sugar
1 Tablespoon flour
1/4 Cup butter (plus 2 tablespoons for later)
1/4 Cup Milk
1 teaspoon vanilla

Directions

Preheat the oven to 350 degrees. Grease and flour, or line with parchment, two 9″ or three 6″ round pans.

Cream the butter and brown sugar with an electric mixer on medium until fluffy. Add the vanilla, then add the eggs one at a time, beating on low just until mixed in.

In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Add the flour mixture and the buttermilk to the sugar mixture, alternating one then the other, on low speed. Scrape down the bowl by hand when everything is mixed in.

Pour the batter into the pans and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean. Cool before frosting.

For the icing, mix all ingredients except the vanilla and the extra 2 tablespoons butter in a small saucepan. Heat over medium and bring to a boil.

Stir often and let it boil for 1 minute. Take it off the heat, add the vanilla and the 2 tablespoons butter, then cool while stirring now and then until warm and thick enough to spread.

Spread the icing over the cake fairly quickly, since it sets as it cools. Let it set completely before cutting.

Chickpea SaladStays fresh and never turns watery.This salad uses chickpeas, canned corn, red onion, red bell pepper, par...
09/01/2026

Chickpea Salad
Stays fresh and never turns watery.

This salad uses chickpeas, canned corn, red onion, red bell pepper, parsley, salt, oil, and lemon. It comes together in minutes, then goes straight to the table.

How do you dress yours so it stays fresh?

Crock Pot Cube SteakIngredients6 cube steaks1 medium onion peeled and sliced into rings1 can cream of chicken soup1 can ...
08/31/2026

Crock Pot Cube Steak

Ingredients

6 cube steaks
1 medium onion peeled and sliced into rings
1 can cream of chicken soup
1 can cream of celery soup
1 packet Lipton Onion Soup Mix
1/2 soup can of water
salt and pepper

Directions

Peel the onion, slice it, and separate it into rings.
Season each cube steak with salt and pepper.
Place 2 cube steaks in the bottom of your crock-pot, then add onions. Repeat the layers until all the meat and onions are used.
In a separate bowl, mix the cream of chicken soup, cream of celery soup, and water. Pour it over the meat.
Sprinkle the onion soup mix on top, cover, and cook on low for 6–7 hours.
Serve with mashed potatoes, and add a salad or green veggie on the side.

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New York, NY
10001

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