The Grateful Girl Cooks!

31
Jan
2026

Peanut Butter and Nutella Cookies

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Make a quick, easy batch of Peanut Butter and Nutella Cookies! They’re made without flour, only have 4 ingredients and they’re DELICIOUS!

If you enjoy peanut butter cookies, then I’m willing to bet you will love these Peanut Butter and Nutella Cookies, as well. The Nutella chocolate hazelnut spread brings another level of flavor (and deeper color) to these yummy treats!

I came up with this idea for a cookie, a previous flourless peanut butter cookie recipe I already have on my blog. After making a small tweak to the original recipe, these yummy cookies are the result!

Because this recipe only uses 4 ingredients, the dough is easy to make and the cookies are ready to bake, almost before the oven even is done preheating! Here’s how easy it is to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Dough

Before making the dough, preheat your oven to 350°F. This simple flourless cookie dough comes together very quickly, so you will want the oven pre-heated to save time.

Place creamy peanut butter, Nutella (chocolate hazelnut spread), granulated sugar and a large egg in a medium bowl.

Using an electric mixer on medium speed, beat these ingredients together until they are well-combined, creamy and thick.

Drop the cookie dough by rounded teaspoons onto a greased cookie sheet, leaving about 2″ between each cookie. If you have a small cookie scoop, it makes this step easier!

You should have enough cookie dough created to enable you to make approximately 20-24 small Peanut butter and Nutella cookies.

The total amount of cookies may vary slightly depending on the amount of dough you have used for each cookie.

Slightly flatten each dough ball and use your hands to quickly and gently form it into a circle shape.

A Sugary Fork Imprint

Traditional peanut butter cookies have a crisscross pattern on them, and these Peanut Butter and Nutella cookies are no different!

To create the pattern, simply dip a fork into water, then into a small dish of sugar. The sugar should stick to the tines of the wet fork.

Lightly press down the fork tines onto the surface of each cookie. Immediately turn the fork a quarter turn and do this step again over the first impression.

As needed, reapply the water and the sugar to the fork, and continue until all the Peanut Butter and Nutella cookies have the crisscross pattern on top.

Time To Bake The Cookies

Bake the cookies on the middle rack of the oven at 350°F. for between 11-14 minutes. Check on the cookies to see if they’re done at the 11-minute mark, because oven temps can vary quite a bit, and you don’t want them to burn!

When done, the cookies will have spread quite a bit. They should be a light brown color and be set around the bottom edges.

Remove the baking sheet from the oven. Let the cookies rest and cool 2-3 minutes before transferring them off the baking sheet using a spatula.

Once the cookies have cooled slightly, transfer them to a wire rack to finish cooling. They will crisp up slightly as they cool.

Serve The Peanut Butter and Nutella Cookies

Once the Peanut Butter and Nutella Cookies have cooled to room temperature, they are ready to be served and devoured! They have great flavor and I’m confident you will enjoy them.

I hope you have the chance to make these yummy cookies for yourself and for those you love. They also freeze very well, when wrapped tightly in plastic and stored in an airtight freezer container.

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of great cookie recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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Peanut Butter and Nutella Cookies

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

Make a quick, easy batch of Peanut Butter and Nutella Cookies! They're made without flour, only have 4 ingredients and they're DELICIOUS!

Category: Cookies, Dessert

Cuisine: American

Keyword: peanut butter and nutella cookies

Servings: 24

Calories Per Serving: 101 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup creamy peanut butter
½ cup Nutella (chocolate hazelnut spread)
1 cup granulated sugar + additional for cookie/fork pressing
1 large egg

US Customary - Metric

Instructions

Preheat oven to 350°F. Lightly spray or grease a large cookie sheet.
Place peanut butter, Nutella, sugar and the egg in a medium bowl. Using an electric mixer, beat them together until they're combined, creamy and smooth.
Drop the dough by rounded teaspoons onto greased cookie sheet, leaving about 2" between each cookie. If you have a small cookie scoop, it will make this step easier! You should have enough dough to make approx. 20-24 cookies.
Slightly flatten each dough ball and use your hands to shape it into a circle. Make a crisscross pattern on the cookies by simply dipping a fork into water, then into a tiny amount of (add'l.) sugar. The sugar should stick to the wet tines of the fork. Lightly press down the fork tines onto the surface of each cookie. Rotate the fork a quarter turn; do this step again over the first impression. As needed, reapply water and sugar to the fork. Continue until all cookies have crisscross pattern.
Bake at 350°F. for 11-14 minutes. Check cookies at the 11-minute mark, because oven temps can vary, and you don't want them to burn! When done, the cookies should be set around the bottom edges. Remove them from oven; let cookies cool 2-3 minutes on baking sheet before transferring them to wire racks to finish cooling.
Serve the cookies once they are at room temperature (they will slightly crisp up as they cool). Enjoy!

Nutrition Facts

Peanut Butter and Nutella Cookies

Amount Per Serving (1 cookie (1/20))

Calories 101 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Trans Fat 0.001g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 8mg3%

Sodium 29mg1%

Potassium 59mg2%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 12g13%

Protein 2g4%

Vitamin A 11IU0%

Calcium 11mg1%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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24
Jan
2026

Air Fryer Cheese Enchiladas

categories: Air Fryer Recipes, Main Dishes, Meatless Meals, Mexican / Southwestern

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Make air fryer cheese enchiladas in under 15 minutes, using only 5 ingredients! They taste wonderful and are simple to prepare (yields 4).

Do you like enchiladas? I sure do, and today I want to share how easy they are to make in an air fryer! I’ve been eating AND MAKING enchiladas for many, many years, but recently began using my air fryer to make them when it’s really hot and I don’t want to turn on our oven.

Using an air fryer to make delicious cheese enchiladas is simple. Enchiladas are easily stuffed with cheese, onions and sauce, etc., then covered in more sauce and into the air fryer they go!

The results are amazing, so I hope you try making them this way and see what I’m talking about! Here’s how to make air fryer cheese enchiladas.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Corn Tortillas

Corn tortillas can crack a bit at times if you simply roll them around a meat filling. There is a fairly quick and easy solution to ensure the tortillas for the enchiladas are very pliable.

Heat 2 Tablespoons of vegetable oil in a small skillet on medium heat until it is very hot but not smoking. Carefully place one tortilla into the hot oil.

Very quickly flip the tortilla to the other side and then remove it from the hot oil onto paper towels to absorb excess oil. Use tongs to carefully remove the tortilla.

NOTE: Do not fry the tortilla… simply let it get coated on both sides with the hot oil and then remove it!

Continue until all the tortillas have been slightly heated in the oil. Stack them, then pat each one dry before adding the cheese filling.

Prepare The Cooking Dish

Find an ovenproof baking dish that will fit in the basket of your model of air fryer. The glass baking dish I use fit perfectly in the basket of my Cosori air fryer.

Spread ¼ cup of the red enchilada sauce you are using on the bottom of the baking dish and spread until the bottom of the dish is fully covered. Once that is done, you are ready to fill the enchiladas.

TIP: If you don’t have any store-bought red enchilada sauce you can make your own using my recipe for Easy Homemade Enchilada Sauce (it’s easy and really GOOD).

Fill The Tortillas

Fill one tortilla at a time, evenly filling each one with ¼ of the grated cheddar cheese down the middle of the tortilla.

Sprinkle ¼ of the chopped onions on top of the cheese, then spoon a little bit of the remaining enchilada sauce in a line on top of the cheese and onions.

TIP: Reserve a small amount of chopped onions and cheese to sprinkle on top of the enchiladas before you cook them!

Roll one side of the tortilla up and over the filling fairly tightly. Place the enchilada SEAM SIDE DOWN on top of the enchilada sauce in the baking dish.

Top Enchiladas With Onions And Cheese

Pour the rest of the enchilada sauce evenly over the tortillas, fully covering the tortillas. Sprinkle the enchiladas with the small amount of reserved onions.

Evenly divide the reserved grated cheddar cheese on top of the enchiladas. Now the air fryer cheese enchiladas are ready to cook!

NOTE: If your air fryer has a “preheat” function, you can preheat it to 350°F. before filling the enchiladas, in order to save time.

Cook The Air Fryer Cheese Enchiladas

Air fry the cheese enchiladas for 7-8 minutes at 350°F (check on them at the 7-minute mark). When they’re done, the sauce should be bubbling around the edges of the dish, and the cheese should be fully melted.

Carefully remove the dish out of the air fryer basket using hot pads (it’s HOT). Let the air fryer cheese enchiladas cool for a minute to let the cheese cool slightly before they are served.

Optional Garnish For Serving

If you want, garnish the enchiladas with fresh cilantro leaves, guacamole, and/or dollops of sour cream for more color and flavor. This is optional, but you can add those if desired.

Use a spatula to remove the enchiladas one at a time out of the baking dish and onto plates for serving. These enchiladas are cheesy good!

If you have any leftover, cover the dish well and store it in the refrigerator. The enchiladas can easily be reheated in a microwave for another meal.

I really hope you have the opportunity to make and enjoy these delicious air fryer cheese enchiladas. It is easy to make additional batches of them if you need more servings for you and your family.

If you enjoy enchiladas (oven-baked), then be sure to check out my other recipes for Chicken Green Chile Enchiladas, Pork Enchiladas with Lime Cilantro Sauce and Easy Cheesy Enchiladas.

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More AIR FRYER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of Air Fryer recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

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0 from 0 votes

Air Fryer Cheese Enchiladas

Prep Time

10 mins

Cook Time

7 mins

Total Time

17 mins

Make air fryer cheese enchiladas in under 15 minutes, using only 5 ingredients! They taste wonderful and are simple to prepare (yields 4).

Category: Main Dish

Cuisine: Mexican

Keyword: air fryer, cheese enchiladas

Servings: 4 enchiladas

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Enchiladas:

4 small corn tortillas
1½ Tablespoons vegetable oil (for frying)
1½ cups grated cheddar cheese
¼ cup chopped yellow onion *divided use
1 cup red enchilada sauce *divided use

For Garnish (optional): cilantro leaves, sour cream, guacamole

US Customary - Metric

Instructions

Heat vegetable oil in small skillet on medium heat until hot. Place 1 tortilla into hot oil. Using tongs, quickly flip tortilla to the other side and then transfer it onto paper towels to absorb excess oil. NOTE: Do not fry the tortilla... simply let it get coated on both sides with hot oil and then remove it! Continue until all the tortillas have been heated in the oil. Pat each one dry before filling.
Use ovenproof pan that fits in your air fryer basket. Spread ¼ cup of enchilada sauce on the bottom of dish until covered. NOTE: If your air fryer has a "preheat" function, preheat to 350°F. in order to save time.
Fill one tortilla at a time with ¼ of the grated cheese down the middle of the tortilla. Sprinkle ¼ of the onions on top, then spoon a little bit of remaining enchilada sauce in a line on top of cheese/onions. TIP: Reserve small amount of onions/cheese to sprinkle on top of enchiladas before they're cooked! Roll one side of the tortilla up and over the filling fairly tightly. Place enchilada SEAM SIDE DOWN on top of sauce in the dish.
Pour remaining enchilada sauce evenly over enchiladas, to cover. Top enchiladas with reserved onions and cheese.
Air fry enchiladas for 7-8 minutes at 350°F (check them at 7 minutes). When done, sauce should be bubbly around edges, and cheese should be fully melted.
Carefully remove dish out of the air fryer basket using hot pads. Let enchiladas cool for a minute before serving. Garnish with fresh cilantro leaves, dollops of sour cream or guacamole (optional). Serve and enjoy!

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17
Jan
2026

Lemon Poppyseed Scones

categories: Breads, Breakfast, Scones

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Lemon Poppyseed Scones (topped with lemon glaze) are a delicious breakfast treat or snack. They’re easy to make, and I know you’ll love them!

Do you love scones? We sure do! Over the years I have loved trying different scone recipes and have created several myself. At the time of this writing, I have almost 20 scone recipes in many different flavors and combinations here on my blog!

Today I want to share another wonderful recipe for lemon poppyseed scones. The dough is made using a food processor, so it is a fairly simple process.

I found the original recipe over 20 years ago in a cookbook in my collection and tweaked it just a bit to suit our taste. The result is easy to make, lemon-flavored and lemon-glazed scones I’m sure you will like. Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Scone Dough

Place flour, sugar, poppyseeds, baking powder, lemon zest and salt in a food processor. Process these “dry” ingredients until they are combined.

Cut 1¼ sticks (10 Tbsp.) of COLD butter into small chunks and add them to the dry ingredients in the food processor. Pulse until the butter has been reduced to the size of peas.

Now add one large egg and 2 Tablespoons of freshly squeezed lemon juice to the processor. Process this until the ingredients begin to form moist clumps and then add ⅓ of a cup of milk.

Knead And Shape The Dough

After the milk is added, continue to process the dough mixture until it comes together in a dough ball in the processor. The dough will be rather “tacky” or sticky at this point.

Transfer the dough to a well-floured work surface and sprinkle the top of the dough ball with a bit more flour. The dough is sticky, so this little bit extra flour helps!

Knead the dough with your hands, adding a bit more flour (if necessary) until it comes together in a cohesive ball of dough.

Shape and slightly flatten the dough with your hands into a circle which measures about 8″ wide. Now it’s time to finish the lemon poppyseed scones and get them ready for baking.

Prepare The Scones For Baking

Slice the scone dough into 8 equally sized wedges. Carefully transfer the wedges to an ungreased baking sheet. Position the wedges back into a circle shape, leaving about ½ inch space between each one because they will spread a bit when baking!

Use a pastry brush to brush the top of each scone with milk. Sprinkle the milk-topped scones with the remaining Tablespoon of sugar, distributing it evenly between all 8 scones.

Bake The Scones

Bake the lemon poppyseed scones in a preheated 375°F. oven for 22-25 minutes. Oven temps can vary greatly, so I suggest checking on them first at the 22-minute mark.

When they are done baking, the tops of the scones should be a very light golden brown in color. If you insert a tester (I use a toothpick!) into the middle of a scone, it should come out clean and free of batter.

Remove the lemon poppyseed scones from the oven and let them rest for about 5 minutes, then carefully slice the 8 scones apart. You can see in the photo below how they have baked together.

Place the separated scones on a wire rack and let them cool before you glaze them. TIP: It’s helpful to put a piece of plastic, foil, or wax paper under the rack to catch any drips that might happen while icing them.

Prepare And Glaze The Cooled Scones

While the scones are cooling, take the time to mix up the lemon and powdered sugar icing. It’s simple! Combine 1 cup powdered sugar and 3 Tablespoons fresh lemon juice in a small bowl.

Stir these well until they are smooth and lump-free and thin enough to brush on top of the scones. If too thick, add a tiny bit more juice. Too thin? Add a tiny bit more powdered sugar!

Once the scones have cooled, brush the glaze on top of the scones, brushing the glaze all the way to the edges. Let the lemon poppyseed scones cool until the glaze hardens.

Serve And Enjoy Lemon Poppyseed Scones!

Once the glaze is hardened on top, the lemon poppyseed scones are ready to be enjoyed! They are absolutely delicious, and I am confident you will love them, too!

You can see all the poppyseeds inside one of the cut scones below. The scones have a nice lemon flavor, and the sweet lemon glaze on top definitely reinforces that pop of lemon flavor!

I hope you have the chance to make these yummy scones for those you love. You can wrap them well and store them in the freezer in an airtight container if you want to save a few for another time, because they freeze well!

Thanks for taking the time to stop by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More SCONE Recipes?

If you’re looking for more scone recipes, you’ve come to the right place, because I have lots of them on my blog. They’re all so GOOD!

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of amazing scone recipes to choose from (some shown above), including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe adapted from: “The Flavors of Bon Appetit”, by the editors of Bon Appetit, page 160. Published in 2003 by The Condé Nast Publications, Inc.

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0 from 0 votes

Lemon Poppyseed Scones

Prep Time

15 mins

Cook Time

23 mins

Total Time

38 mins

Lemon Poppyseed Scones (topped with lemon glaze) are a delicious breakfast treat or snack. They're easy to make, and I know you'll love them!

Category: Bread/Breakfast, Snack

Cuisine: All Cuisines

Keyword: lemon poppyseed scones

Servings: 8 scones

Calories Per Serving: 491 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 cups all-purpose flour
1 cup granulated sugar
3 Tablespoons poppyseeds
1 Tablespoon baking powder
2 teaspoons lemon zest (finely grated lemon peel)
1 teaspoon salt
10 Tablespoons COLD butter (1¼ sticks)
1 large egg
2 Tablespoons fresh lemon juice

For Brushing/Sprinkling On Scones Before Baking:

⅓ cup milk
1 Tablespoons granulated sugar

For Glaze:

1 cup powdered sugar
3 Tablespoons fresh lemon juice

US Customary - Metric

Instructions

Preheat oven to 375℉.
Place flour, sugar, poppyseeds, baking powder, lemon zest and salt in food processor. Process only until combined. Cut COLD butter into small chunks; add them to flour mixture. Pulse until butter is reduced to the size of peas. Add egg and lemon juice. Process until moist clumps form, then add milk.
Continue processing dough until it comes together in a ball (it'll be "tacky" or sticky). Transfer dough to a floured work surface; sprinkle dough with a bit of flour. Knead dough until it comes together in a cohesive ball.
Shape and slightly flatten dough into a circle measuring 8" across. Slice into 8 pie-shaped wedges. Transfer scones to an ungreased baking sheet. Position scones in a circle shape, leaving ½ inch space between each one. Use a pastry brush to brush milk on top of each scone. Sprinkle tops with remaining sugar, distributing evenly between all 8 scones.
Bake at 375°F. for 22-25 minutes. Oven temps can vary, so check on them first at the 22-minute mark.
When done, scones should be light golden brown in color. Insert a tester (I use a toothpick!) into the middle of a scone. It should come out clean/free of batter. Remove scones from oven; let them rest 5 minutes, then carefully slice the 8 scones apart. Place the separated scones on a wire rack; let them cool completely. TIP: Put a piece of plastic, foil, or wax paper under the rack to catch drips that might occur while glazing them.
While scones cool, make the glaze. Combine powdered sugar and lemon juice in a small bowl. Stir well until lump-free and thin enough to brush on the scones. If too thick, add a bit more juice. Too thin? Add a bit more powdered sugar! Brush glaze on top of the cooled scones all the way to the edges. Let scones rest until the glaze hardens, then serve and enjoy!

Nutrition Facts

Lemon Poppyseed Scones

Amount Per Serving (1 scone)

Calories 491 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 9g56%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 61mg20%

Sodium 420mg18%

Potassium 266mg8%

Carbohydrates 80g27%

Fiber 2g8%

Sugar 42g47%

Protein 7g14%

Vitamin A 491IU10%

Vitamin C 4mg5%

Calcium 142mg14%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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10
Jan
2026

Asian Chicken Pasta Stir-Fry

categories: Asian, Chicken, Main Dishes

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Asian Chicken Pasta Stir-Fry features lots of fresh veggies and noodles cooked in an Asian-inspired sauce. It’s an easy and delicious meal!

Today I want to share an “all-in-one dish” recipe that is a great meal to enjoy, because it has meat, veggies, pasta and sauce all together in one delicious dish!

I came up with this recipe by using some ingredients from a sauce I’ve used before, then included lots of vegetables we enjoy, along with a cooked boneless, skinless chicken breast.

My husband and I really love this meal! It has GREAT flavor (thanks to that yummy sauce) and is very filling. We usually have one serving leftover for another meal. Here’s how to make Asian Chicken Pasta Stir-Fry:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Sauté The Chicken First

Cut a large (6-7 oz.) boneless, skinless chicken breast into bite-sized pieces. Heat a teaspoon of vegetable oil in a large skillet on medium heat.

Once the oil is hot (but not smoking), sauté the chicken until it’s fully cooked through and lightly browned on all sides. When done, transfer the chicken to a plate and keep it warm.

Prep And Stir-Fry Vegetables

For this recipe I use chopped broccoli and cauliflower, thinly sliced carrots, green beans and celery, chopped red bell pepper, and sugar snap peas.

I also thinly slice 3 stalks of green onions (the green stem and the white bulb) but set them aside to add after the other veggies are mostly cooked.

The sugar snap peas and red bell pepper, as seen below (from our garden) were frozen, but I added them to the skillet even though they were still slightly frozen.

Heat vegetable oil in a large skillet on medium heat until the oil is hot (but not smoking). Add all the prepped veggies (except for the green onions). Sauté the vegetables for 3-4 minutes, stirring often as they cook.

Now add the sliced green onions and stir well in order to fully combine the vegetables. Continue to cook the combined vegetables for one more minute.

Make The Asian-Inspired Sauce

At this point you will add the ingredients for Asian-inspired sauce directly into the skillet with the vegetables. The sauce will come together quickly and add lots of flavor to the veggies!

Stir in soy sauce, ketchup, apple cider vinegar, honey, sesame oil, Tabasco sauce and red pepper flakes. Add chopped, dry roasted peanuts and white sesame seeds to the veggies.

Stir well, until the vegetables and sauce ingredients are fully combined. Cook, stirring often for about 1-2 minutes, then turn off the heat under the skillet.

Cook Pasta While Veggies Cook!

While the veggies and then the sauce are being cooked, you can cook the pasta, in order to save a bit of time. This is optional, of course, but it does make the recipe take less time to make.

When done cooking the noodles according to package instructions, drain the pasta.

Add Chicken To The Stir-Fry

Add the reserved, cooked chicken pieces to the stir-fry in the skillet and stir well, until the chicken is combined with the veggies and coated with sauce.

Cook the veggies, sauce and chicken on medium heat only until they’re heated through.

Combine Veggies, Chicken and Hot Pasta

Add the cooked and well-drained pasta to the skillet and toss with tongs until the noodles are combined and covered with the sauce. Cook until heated through, then serve immediately.

Serve The Asian Chicken Pasta Stir-Fry

Once fully heated, serve the Asian Chicken Pasta Stir-Fry! Transfer each portion to a serving plate (or bowl). Garnish each serving with additional (reserved) sesame seeds and green onion slices. Serve hot and enjoy!

I hope you have the opportunity to make this scrumptious meal. It has a little bit of everything all in one dish- pasta, chicken, a delicious sauce and lots of vegetables. YUM!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More ASIAN-STYLE CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of Asian-inspired recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Asian Chicken Pasta Stir-Fry

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Asian Chicken Pasta Stir-Fry features lots of fresh veggies and noodles cooked in an Asian-inspired sauce. It's an easy and delicious meal!

Category: Dinner, Entree

Cuisine: Asian

Keyword: Asian chicken pasta stir-fry

Servings: 3

Calories Per Serving: 527 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

7 ounces boneless, skinless chicken breast cut into 1-inch pieces
1 teaspoon vegetable oil for cooking chicken
6 ounces spaghetti noodles cooked to pkg. directions, drained

For Veggie Stir-Fry:

1 Tablespoon vegetable oil
1 cup broccoli florets (bite-size) fresh, if possible
1 cup cauliflower florets (bite-size) fresh, if possible
1 medium carrot peeled, thinly sliced in rounds
10 sugar snap peas fresh or frozen
10 green beans fresh, if possible, cut in 2" pieces
½ cup celery , thinly sliced
¼ cup red bell pepper , chopped
3 stems green onions (green and white parts)* *thinly sliced (reserve 1 Tbsp. for garnish)

For Sauce:

6½ Tablespoons low-sodium soy sauce
2½ Tablespoons ketchup
1½ Tablespoons apple cider vinegar
1 Tablespoon honey
¼ teaspoon sesame oil
⅛ teaspoon red pepper flakes
2 shakes Tabasco sauce
3 Tablespoons dry roasted peanuts (chopped)
2 Tablespoons white sesame seeds* *reserve ½ tsp. for garnish

Additional:

US Customary - Metric

Instructions

Pat chicken dry with paper towels. Cut chicken into 1" pieces. Heat 1 tsp. vegetable oil in large skillet on. When oil is hot (but not smoking), sauté chicken until cooked through. Transfer chicken to a plate; keep warm until added later.
Heat 1 Tbsp. vegetable oil in large skillet on medium heat until oil is hot (but not smoking). Add veggies (except green onions). Sauté veggies 3-4 minutes, stirring often. Add green onions; stir well to combine. Cook vegetables 1 more minute.
Stir in soy sauce, ketchup, apple cider vinegar, honey, sesame oil, Tabasco sauce and red pepper flakes. Add peanuts and sesame seeds. Stir until combined. Cook for 1-2 minutes, stirring often. Remove skillet from heat.
OPTIONAL: Cook the pasta while cooking veggies/sauce to save time. When done cooking noodles according to package instructions, drain the pasta.
Add cooked chicken to the stir-fry in the skillet; stir well, until combined. Cook the veggies, sauce and chicken on medium heat, only until heated through.
Add cooked, drained pasta to the skillet; toss (or stir) until combined and pasta is covered with the sauce. Cook until hot. Serve immediately, garnished with reserved sesame seeds and green onions. Enjoy!

Nutrition Facts

Asian Chicken Pasta Stir-Fry

Amount Per Serving (1 (1/3 of total))

Calories 527 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Trans Fat 0.05g

Polyunsaturated Fat 7g

Monounsaturated Fat 6g

Cholesterol 42mg14%

Sodium 1552mg67%

Potassium 1007mg29%

Carbohydrates 65g22%

Fiber 7g29%

Sugar 14g16%

Protein 30g60%

Vitamin A 4333IU87%

Vitamin C 67mg81%

Calcium 131mg13%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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03
Jan
2026

Oven-Roasted Butternut Squash

categories: Side Dishes, Vegetable Dishes

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Oven-Roasted Butternut Squash is a simple way to prepare and enjoy squash “as is”, or it can be added to salads, risotto and other dishes.

If you enjoy butternut squash (like we do), perhaps you’re wondering how to roast it! I remember many years ago buying my first butternut squash, bringing it home from the grocery store and not knowing how to COOK it! Ha Ha- that was a long time ago.

Nowadays we enjoy it roasted as a simple side dish. We also love it cooked in our air fryer. You really can’t hurt this delicious veggie, in my humble opinion.

Today I want to share how to make oven-roasted butternut squash through an easy photo tutorial. I hope it helps you, if you’re looking for a nice way to cook AND get depth of flavor out of this humble vegetable!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

We Grew Butternut Squash This Summer

We have a small raised-bed garden in our Oregon backyard. This summer we grew butternut squash in a small section of one of our garden containers. We planted them from a couple of seeds in May.

We ended up with about 8 beautiful butternut squash before the cold temperatures hit (and before the birds could demolish them), so we were so happy with that! Our largest one was 2 pounds in weight.

Some of the others were slightly smaller (I brought them in to finish ripening in October because we were having some very cold nights). I photographed this recipe using the 2-pound squash I grew, and it was lovely to see the fruits (vegetable) of my labor!

Prepare A Butternut Squash For Roasting

Before starting, be sure to preheat your oven to 425°F., so that it is preheated, hot and ready to go when the squash is ready for roasting!

Use a vegetable peeler to remove the peel from the butternut squash. Continue peeling it until the orange flesh appears and then discard the peels.

Carefully slice the butternut squash in half LENGTHWISE. Cut a thin slice off the stem end and a very thin slice off the bottom of the squash. Discard these as well.

Remove the seeds and stringy “pith” strands in the cavity of each squash half, by using a large spoon to get them out.

Slice And Then Cube The Squash

Now you should have two separate halves of squash with the “cavity” hollowed out! That’s perfect! Use a sharp knife to carefully slice each half into 1″ wide “crescent” strips by cutting across the width of each piece.

After that, cut each slice into bite-sized chunks and toss all the butternut squash chunks into a big mixing bowl.

Lightly Season The Butternut Squash

Once you have all the butternut squash cubes in the mixing bowl, it’s time to lightly season them before you roast them.

Lightly drizzle them with a Tablespoon of extra virgin olive oil, then stir or toss them well to coat the pieces evenly with the oil.

Cooking Oven-Roasted Butternut Squash

Season the squash pieces lightly with salt and black pepper (to taste) and stir to evenly season them. Lay the seasoned squash in a SINGLE LAYER on a large baking sheet.

Bake the oven-roasted butternut squash at 425°F. for 20-25 minutes, being sure to flip the squash pieces over HALFWAY through the cooking time.

If you use a spatula, you can turn many pieces at one time! When you flip them over, you will notice that the squash has caramelized slightly on the outside and is lightly browned. that is great!

To know if they’re done, the squash should have a slight brown caramelization AND you should be able to insert a butter knife very easily into the tender squash.

How To Use Roasted Butternut Squash

There are many ways to use the squash once it has been roasted. First and foremost is to simply enjoy them, AS IS! Roasted butternut squash is awesome just as it is, hot form the oven.

You can enjoy it as a side dish (as is), or you can add melted butter, or brown sugar and cinnamon (yum!). I’ve even heard some people like to mash the squash AFTER roasting for a delicious depth of flavor (I’ve not tried that yet).

One of my personal favorite ways to enjoy the squash is in risotto OR to use as a topping for salads. The delicious salad shown below is one we make throughout the year but especially on Thanksgiving. I call it our Thanksgiving Salad (a link to my salad)!

Whichever way you choose to enjoy oven-roasted butternut squash, I’m confident you’ll enjoy the great flavor and will be grateful for how simple it is to make.

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More VEGETABLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a variety of delicious veggie recipes to choose from, including:

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Oven-Roasted Butternut Squash

Prep Time

10 mins

Cook Time

23 mins

Total Time

33 mins

Oven-Roasted Butternut Squash is a simple way to prepare and enjoy squash "as is", or it can be added to salads, risotto and other dishes.

Category: Vegetable Dish

Cuisine: All Cuisines

Keyword: oven-roasted butternut squash

Servings: 4

Calories Per Serving: 133 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pounds butternut squash approx. 1 large
1 Tablespoon extra virgin olive oil
salt and black pepper to lightly season (to taste)

US Customary - Metric

Instructions

Preheat oven to 425°F.
Peel the butternut squash. Continue peeling until orange flesh appears; discard the peels. Carefully slice squash in half LENGTHWISE. Cut a thin slice off the stem end and a thin slice off the bottom. Discard them. Remove seeds and stringy "pith" strands in each half, using a spoon.
Slice each squash half into 1" wide "crescent" strips by cutting across the width. After that, cut each slice into bite-sized chunks and put them into a big bowl.
Lightly drizzle squash with olive oil; toss well to coat them evenly. Season the squash lightly with salt and black pepper (to taste). Lay the seasoned squash in a SINGLE LAYER on a rimmed baking sheet.
Bake at 425°F. for 20-25 minutes, flipping the squash over HALFWAY through the cooking time. If you use a spatula, you can turn several pieces at a time. When you flip them over, you'll notice the squash has caramelized slightly on the outside. If done, the squash should have light brown caramelization AND be tender enough to insert a knife easily into the squash. Serve and enjoy!

Nutrition Facts

Oven-Roasted Butternut Squash

Amount Per Serving (1 (1/4 of total))

Calories 133 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Polyunsaturated Fat 0.5g

Monounsaturated Fat 3g

Sodium 9mg0%

Potassium 798mg23%

Carbohydrates 27g9%

Fiber 5g21%

Sugar 5g6%

Protein 2g4%

Vitamin A 24108IU482%

Vitamin C 48mg58%

Calcium 109mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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31
Dec
2025

Taco Popcorn

categories: Appetizers

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Taco Popcorn is a yummy and easy to make snack (6 servings)! Popcorn is covered with buttery taco seasoning and it is absolutely delicious!

If you’re looking for a yummy snack that can be made with minimal effort and is ready in about 10 minutes, may I suggest making taco popcorn?

Buttery popcorn is seasoned with a few common spices, typically used to flavor taco meat or chili, and they add so much flavor to this simple snack!

Whether you typically make your popcorn in an air popper machine, on the stovetop, or use microwave bags of popcorn, this simple and quick recipe is for you!

The recipe (as written) will yield approximately 6 servings of taco popcorn, each serving about 2 cups each, so there is plenty to share. Here’s how to make crunchy, taco popcorn.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Butter And Taco Seasoning Mix

To season the popcorn, you will need a few spices to add to melted butter. You will need ground cumin, garlic powder, chili powder, paprika, crushed oregano leaves and salt.

In a small saucepan on Low heat, melt 3 Tablespoons of butter, along with 1½ teaspoons chili powder and ½ teaspoon each of cumin, salt, garlic powder and paprika. You will also add a small amount of dried crushed oregano.

Cook, stirring often, only until the butter is completely melted and all the spices are fully incorporated. Set the seasoning mix aside while you pop the popcorn.

Make The Popcorn

For this recipe you will want 12 cups total of POPPED plain popcorn. This will yield about 6 servings with 2 cups of popcorn per serving.

The method for making the popcorn is your choice! You can make the plain popcorn on your stovetop, use microwave popcorn or use an air popcorn machine (which is what I use).

NOTE: If you’re planning to “make it from scratch” (stovetop or air popper machine), you will need about ½ cup of un-popped kernels to end up with about 12 cups of popped popcorn.

Place the popped popcorn in a large mixing bowl. Drizzle the butter seasoning over the top of the warm popcorn, using only a couple of spoonfuls at a time.

After drizzling a couple spoonfuls of seasoning, gently toss the popcorn to distribute the sauce on the popcorn.

Continue drizzling the butter seasoning on the popcorn a little at a time, tossing it well afterwards (each time). Continue until all the sauce has been used on the popcorn.

Serve And Enjoy The Taco Popcorn

Once all the popcorn has been seasoned, it is ready to be served! Set out a big bowl of taco popcorn (along with some napkins) and dig into this wonderful snack!

The taco popcorn is buttery, and the taco seasoning spices used do not overpower the popcorn. It’s not too spicy, at all! Taco popcorn is crunchy, buttery and tastes wonderful!

All in all, taco popcorn is a perfect snack for when you have the munchies but don’t want to spend a lot of time in the kitchen! Give those you love a bowl of popcorn and watch a movie, TV show or a football game together. It’s yummy!

I hope you have the opportunity to make a big bowl of taco popcorn for yourself and for those you love. It really is a tasty, crunchy treat, and I really hope you enjoy it, too!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More SNACK or APPETIZER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of snack and appetizer recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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Recipe adapted from Dorothy Grant, in: “Southern Living 1995 Annual Recipes”, page 166, published in 1995 by Oxmoor House, Inc.

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0 from 0 votes

Taco Popcorn

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Taco Popcorn is a yummy and easy to make snack (6 servings)! Popcorn is covered with buttery taco seasoning and it is absolutely delicious!

Category: Appetizer/Snack

Cuisine: American

Keyword: taco popcorn

Servings: 6 (2 cups per serving)

Calories Per Serving: 139 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Seasoning Sauce:

3 Tablespoons butter
1½ teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon paprika
⅛ teaspoon dried oregano

For Popcorn:

12 cups POPPED plain popcorn* *use ½ cup kernels if making from scratch

US Customary - Metric

Instructions

Make Seasoning Sauce:

In a small saucepan on Low heat, melt butter and spices. Stir often until butter is melted and spices are incorporated. Set aside while you pop the popcorn.

Make Popcorn (your preferred method):

You will need 12 cups of popped plain popcorn for this recipe. Make the popcorn on your stovetop, use microwave popcorn bags or use an air popcorn machine. NOTE: If you "make popcorn from scratch" (stovetop or air popper), you will need ½ cup of un-popped kernels to end up with approx. 12 cups of popped popcorn.
Place the popped popcorn in a large mixing bowl. Drizzle buttery seasoning sauce on the popcorn, using only a couple spoonfuls at a time. Gently toss the popcorn to distribute the sauce. Continue drizzling butter seasoning on the popcorn a little at a time, tossing it gently to evenly distribute (each time). Continue until all the sauce has been used on the popcorn.
Serve and enjoy!

Nutrition Facts

Taco Popcorn

Amount Per Serving (2 cups)

Calories 139 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 15mg5%

Sodium 249mg11%

Potassium 94mg3%

Carbohydrates 18g6%

Fiber 3g13%

Sugar 0.3g0%

Protein 3g6%

Vitamin A 451IU9%

Vitamin C 0.02mg0%

Calcium 8mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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27
Dec
2025

Avocado Toast and Egg

categories: Breakfast

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Avocado Toast and Egg is a simple, delicious, nutritious and filling breakfast that is ready in minutes using only a few ingredients!

For a while now, avocado toast has been getting lots of publicity and is the new “cool”, go-to breakfast for many people. It took me a long time to even want to try it, but once I did, I realized how delicious (and nutritious) it actually is and have made it quite a number of times.

Did you know avocados are a nutrient dense “fruit” (they are classified botanically as a “fruit”, due to their seed and the plant they grow on!). They are high in fiber and “good, healthy” monounsaturated fat, which tends to make you feel full for a longer amount of time.

Avocados also contain potassium (for regulating blood pressure) and Vitamins A, B and C. They also taste good, so I do see why people love to spread it all over their morning toast!

The recipe I am sharing today is the simple way I make avocado toast and egg, but there are many variations or spices you can use to suit your own taste! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare the Seasoned Avocado Mixture

Cut a ripe avocado in half and remove the pit. For this recipe (1 serving) you will only need HALF an avocado (I used the other half so my husband could have some “plain” avocado toast.

Place the avocado in a small bowl and season it with salt, pepper, garlic powder and a pinch of red pepper flakes. Use a fork to mash it all up until it is fairly smooth.

Once the avocado is mashed and seasoned well, it is ready to be used. This mashed avocado mixture is at its best if used within 3-4 minutes after mashing.

TIP: If the avocado mixture needs to sit for more than 10 minutes before using, add a squeeze of fresh lemon juice to the avocado and stir it in, to keep the green color “fresh” looking.

Fry The Egg

Spray a skillet with non-stick spray or melt a small amount of butter (about ½ tsp.) on medium heat. Crack an egg into the hot skillet and fry it, until it reaches your preferred “doneness”. If desired, lightly season the egg with salt and pepper.

For this recipe I don’t flip the egg over but instead cook it for a minute or so until the bottom egg white is set. Then I put a see-through lid on the skillet and continue cooking until the yellow yolk is cooked to my preferred “doneness”.

OPTIONS: I’ve seen other people place scrambled eggs or a sliced, hard-boiled egg on top of the avocado mixture, but an over-medium fried egg on top is still my favorite way to enjoy this dish.

Make The Toast While the Egg Cooks

While the egg is cooking, pop a slice of multi-grain bread in the toaster. Cook it until it is crispy and browned. Try and time the toast to be done about the same time the egg is done to your liking!

Time To Assemble This Breakfast!

Place the piece of warm toast onto your serving plate. Generously spread the mashed avocado mixture on top of the toast.

Use a spatula to carefully transfer the fried egg on top of the avocado toast. Garnish with a few more red chili flakes, if desired (optional).

Serve The Avocado Toast And Egg

Now it’s time to serve and enjoy this simple, yummy meal! We love having fresh berries or other fruit served along with this dish, so this time we had fresh blackberries and raspberries!

If you make your egg “over medium” or “over easy”, pierce the yolk with a fork and let the egg yolk spread over the egg and toast. Use a fork to cut up and eat the avocado toast and egg.

This breakfast is really colorful and it’s delicious, too! I hope you like it, as well. Don’t forget that it’s super easy to double, triple or quadruple this simple recipe to meet your needs.

I hope you have the opportunity to make avocado toast and egg for yourself or for those you love! It is a flavorful, wonderful breakfast and I trust you will enjoy it.

Thank you for stopping by and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking for More BREAKFAST Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of delicious breakfast recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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0 from 0 votes

Avocado Toast and Egg

Prep Time

7 mins

Cook Time

0 mins

Total Time

7 mins

Avocado Toast and Egg is a simple, delicious, nutritious and filling breakfast that is ready in minutes using only a few ingredients!

Category: Breakfast

Cuisine: All Cuisines

Keyword: avocado toast and egg

Servings: 1

Calories Per Serving: 239 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ ripe avocado
⅛ teaspoon garlic powder
1 tiny pinch red pepper flakes
salt and pepper, to taste
1 slice whole grain bread toasted
1 large egg fried to desired doneness

Options for skillet (for frying egg): use non-stick cooking spray or ½ tsp. butter

US Customary - Metric

Instructions

Cut a ripe avocado in half; remove the pit. You need HALF an avocado for 1 serving. Scoop avocado into a bowl, season with salt, pepper, garlic powder and red pepper flakes. Use a fork to mash it until it's fairly smooth. Avocado mixture is at its best when used within 3-4 minutes after mashing. TIP: If avocado needs to sit more than 10 minutes before using, stir in a squeeze of fresh lemon juice.
Spray a skillet with non-stick spray or melt ½ tsp. of butter on medium heat. Crack egg into the hot skillet and fry it, until it reaches your preferred "doneness". If desired, season egg lightly with salt/pepper. For this recipe I don't flip the egg but cook it for 1-2 minutes until the egg white is set, then I put a see-through lid on the skillet and continue cooking until egg is at my preferred "doneness".
While egg cooks, pop bread in the toaster. Cook until crispy/browned. Try to time the toast to be done about the same time the egg is done!
To serve-Place toast on plate. Generously spread avocado mixture on top to cover. Use a spatula to transfer the fried egg on top of the avocado toast. If you make your egg "over medium" or "over easy", pierce the yolk with a fork; let the egg yolk spread. Use a fork to cut up and eat the avocado toast and egg. Enjoy!

Nutrition Facts

Avocado Toast and Egg

Amount Per Serving (1 g)

Calories 239 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 4g25%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Cholesterol 186mg62%

Sodium 875mg38%

Potassium 581mg17%

Carbohydrates 11g4%

Fiber 7g29%

Sugar 1g1%

Protein 9g18%

Vitamin A 713IU14%

Vitamin C 10mg12%

Calcium 44mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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22
Dec
2025

Classic Challah Bread

categories: Breads

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Make a loaf of beautiful braided classic challah bread to enjoy! It can be eaten freshly sliced, or used for sandwiches, French toast, etc.

Have you ever made challah bread before? This delicious bread is widely associated with Jewish culture and cuisine and enjoyed on Jewish holidays or Shabbat.

This delicious, well-loved bread is found throughout the United States and is commonly eaten sliced (as is), used for sandwiches, or used to make French Toast (YUM!)

Challah bread dough is made in various braided loaf shapes and is beautifully browned, thanks to an egg wash on the dough before baking. It is a yeast bread, so it does require a bit of time for the rising of the dough, but in my opinion, it’s well worth your time!

Here’s how to make this absolutely scrumptious classic challah bread, step by step.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Let The Yeast “Bloom”

Sprinkle 2¼ teaspoons of active dry yeast (= 1 envelope) over ¼ cup of lukewarm water (approx.110°F.) in a large mixing bowl. Stir well and then set the bowl aside for about 10 minutes, until the yeast has “bloomed” and formed bubbles on the surface.

NOTE: The foamy bubbles on top indicate the yeast is “viable, good and active”. Make sure this bubbling occurs before adding any of the remaining ingredients.

Once the yeast has “bloomed”, add vegetable oil, granulated sugar, salt and 1/3 cup of lukewarm water to the yeast mixture. Whisk these ingredients together until combined.

Add 3 large egg yolks to this mixture and then use an electric mixer to beat the ingredients together well.

Make The Challah Dough

Add about 1¼ cups of all-purpose flour and continue to use the beaters to mix the dough well. Remove the beaters from the mixture. Stir in enough additional flour a little at a time, until the dough becomes thick and firm enough to handle.

This typically takes about ¾ -1 cup additional flour, but the amount can vary, so just add a little of the flour at a time until the dough reaches the correct texture.

The challah dough should be thick and slightly “shaggy” when done and it should be fairly easy to handle. Cover the dough and let it rest for 10 minutes before the next step.

Knead Dough Then Let It Rise

After the dough has rested, turn it out onto a floured work surface and dust it lightly with flour. Knead the dough for 8-10 minutes, adding additional flour, as needed until the dough becomes shiny and smooth.

Put the challah dough ball in a large, oiled or greased bowl and turn the dough once, to coat it with the oil. Cover the bowl with plastic wrap and set the bowl in a warm place (free of drafts). Let the dough rise for 45-60 minutes OR until you see it has doubled in size.

Divide And Braid The Challah Dough

Divide the challah dough into three equally sized portions, cover them with plastic wrap and let them rest and rise again for 10 minutes.

On a floured surface, shape each piece of dough (one at a time) into a rectangular shape. Roll each piece with your palms into a rope shape, each about 18″ long.

Place the dough ropes either back on the floured surface OR on a greased baking sheet to braid the dough. Lay all three “ropes” next to each other (a small space in between each one), then pinch all 3 ropes together at the top to tightly join them.

Brush Challah With Oil And Let It Rest

Braid the 3 ropes of dough by crossing the left rope over the middle rope, then crossing the right rope over the middle. Continue util the loaf is fully braided, then pinch the bottom ends together to seal and tuck them under the loaf.

Carefully place the loaf in the center of a greased baking sheet. Use a pastry brush to lightly brush the loaf with 1 Tablespoon of vegetable oil.

Cover the braided, oiled loaf with plastic wrap, and let it rest and rise for 30-40 minutes. This time the dough will rise slightly but will NOT double in size.

Apply Egg Wash Before Baking

Now it’s time for the final step! Preheat your oven to 375°F. In a small bowl whisk together the remaining 1 large egg yolk and 2 Tablespoons of water until combined. This is an egg wash.

Use a pastry brush to lightly brush the loaf with the egg wash (the egg wash gives the bread its beautiful colored crust)! Now the loaf of classic challah bread is ready for baking.

Bake The Classic Challah Bread

Bake the classic challah bread at 375°F. for about 23-25 minutes. When done, the loaf should be beautifully golden brown and baked through. Another way to know the loaf is finished baking is to tap on the bottom of the loaf. It should sound hollow when you tap it!

Transfer the challah bread to a wire rack and allow it to cool. This loaf slices the “best” when it is not blazing hot!

The challah bread tastes amazing, sliced and served warm (we add a bit of butter to the slices). Challah bread can also be used to make sandwiches.

One of my favorite ways to enjoy challah bread is using it for French Toast! I am publishing a recipe soon for Crunchy French Toast (using challah bread) that I make in an air fryer. It’s fantastic! Here’s a peek!

I hope you have the chance to make this delicious, classic challah bread sometime soon, because I’m sure you’re going to enjoy it!

Thank you so much for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking for More YEAST BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of yeast bread recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source: “The New Red Lion Inn Cookbook”, published in 1992 by Berkshire House Publishers

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0 from 0 votes

Classic Challah Bread

Prep Time

45 mins

Cook Time

25 mins

Dough Resting/Rising Time (inactive prep)

1 hr 35 mins

Total Time

2 hrs 45 mins

Make a loaf of beautiful braided classic challah bread to enjoy! It can be eaten freshly sliced, or used for sandwiches, French toast, etc.

Category: Bread

Cuisine: All Cuisines

Keyword: challah bread

Servings: 10 slices (yield 1 loaf))

Calories Per Serving: 167 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2¼ teaspoons active dry yeast = 1 envelope/pkg.
¼ cup lukewarm water (approx. 110℉.)
2 Tablespoons vegetable oil
1 Tablespoon granulated sugar
1 teaspoon salt
⅓ cup water (at room temperature)
3 large egg yolks lightly beaten
2¼ cups all-purpose flour *plus more if needed

To Brush On Shaped Loaf:

1 Tablespoon vegetable oil
1 large egg yolk
2 Tablespoons water (at room temperature)

US Customary - Metric

Instructions

Sprinkle yeast over ¼ C. lukewarm water (approx.110°F.) in large bowl. Stir well; set bowl aside for 10 minutes, until yeast is bubbly/foamy on top. NOTE: Bubbles indicate the yeast is "viable, good and active". Make sure this occurs before adding remaining ingredients.
Add oil, sugar, salt and ⅓ C. water to yeast mixture. Whisk until combined. Add 3 egg yolks; use electric mixer to beat ingredients together. Add about 1¼ cups flour; beat well.
Stir in enough add'l. flour (a little at a time), until dough becomes thick and firm enough to handle. *This typically takes about ¾ -1 cup more flour, just add a little bit at a time until dough reaches correct texture (thick/slightly "shaggy" and fairly easy to handle). Cover dough; let it rest 10 minutes.
Turn dough out onto a floured surface, dust dough lightly with flour. Knead dough 8-10 minutes, adding flour as needed, until dough is shiny/ smooth. Put dough in a large, oiled/greased bowl; turn dough once, to coat it with oil. Cover bowl with plastic wrap; set in a warm place (free of drafts). Let dough rise 45-60 minutes OR until it has doubled in size.
Divide dough into 3 equal portions; cover with plastic wrap; let rest 10 minutes. On a floured surface, shape each piece of dough (one at a time) into a rectangular. Roll each piece with your palms into a rope shape, 18" long. Lay 3 "ropes" next to each other (a small space in between), then pinch all 3 ropes together at the top to tightly join them.
Braid 3 dough "ropes" by crossing left rope over middle rope, then crossing right rope over the middle. Continue until fully braided; pinch bottom ends together to seal; tuck them under the loaf. Carefully place loaf on greased baking sheet. Use a pastry brush to lightly brush loaf with 1 T. oil. Cover loaf with plastic wrap; let rest/rise for 30-40 minutes. Dough will rise slightly but won't double in size.
Preheat oven to 375°F.
In a small bowl whisk together remaining 1 egg yolk and 2 T. water until combined. Use a pastry brush to lightly brush loaf with the egg wash.
Bake at 375°F. for about 25 minutes. When done, bread should be golden brown and baked through. Another way to know the loaf is done is to tap on the bottom of the loaf. It should sound hollow when you tap it! Transfer the challah bread to a wire rack; let it cool before slicing and serving. Enjoy!

Nutrition Facts

Classic Challah Bread

Amount Per Serving (1 slice (1/10 of total))

Calories 167 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 2g

Cholesterol 73mg24%

Sodium 238mg10%

Potassium 44mg1%

Carbohydrates 23g8%

Fiber 1g4%

Sugar 1g1%

Protein 4g8%

Vitamin A 98IU2%

Vitamin C 0.002mg0%

Calcium 14mg1%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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18
Dec
2025

Artichoke Chicken Bake For Two

categories: Chicken, Main Dishes

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Artichoke Chicken Bake For Two is easy and delicious! Chicken breasts are topped with artichoke hearts, red peppers, Parmesan and garlic!

If you’re looking for a wonderfully delicious main dish that is EASY to prepare, then I hope you will check out this recipe for Artichoke Chicken Bake for Two. We love it, and since it is only my husband and I at home nowadays, a meal just for two is perfect!

The prep time is about 10 minutes, and then this dish bakes in the oven until it is golden brown and done! You really can’t beat this simple recipe that not only looks good, but it also tastes good, too.

A simple artichoke topping is stirred together, placed on lightly seasoned chicken breasts and then they’re baked! It’s so simple, anyone can prepare this absolutely YUMMY main dish! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Chicken Breasts

Before beginning, preheat your oven to 375°F. and spray an 8″ x 8″ (or 9″ x 9″) baking dish with non-stick cooking spray. This dish doesn’t take too long to prepare, so you will want to have your oven preheated and ready to go, in order to save time!

Pat the chicken breasts dry on both sides using paper towels and trim off any excess fat. Lightly season both sides of the chicken breasts with salt and black pepper. Place the two chicken breasts into the prepared baking dish in a single layer.

Chop The Marinated Artichokes

Chop 6-7 ounces of drained, marinated artichoke halves into smaller pieces, using a sharp knife. I use marinated artichokes for extra flavor, but if you only have plain, water-packed artichoke hearts those are perfectly good to use, as well.

You can see in the photo below that the artichoke hearts have been cut much smaller. Now they are ready to go into the topping that’s used to season and garnish the chicken.

Create The Artichoke Topping

Place the chopped artichoke hearts, roasted red bell peppers (chopped), finely grated Parmesan cheese, mayonnaise and minced garlic in a medium bowl.

Gently stir these ingredients until they have been fully combined. This thick mixture will be used to cover the top of the chicken breasts while they bake.

Cover The Chicken

Evenly divide the artichoke mixture between the chicken breasts, carefully spreading it to the edge, to fully cover the top of each piece.

Now it’s time to bake the chicken… see how easy that was? Place the baking dish into a preheated 375°F. oven.

Cook The Artichoke Chicken Bake For Two

Bake the chicken at 375°F. (uncovered) for 30-35 minutes OR until you see the juices run clear out of the chicken. Check its internal temperature at the 30-minute mark, so you don’t overcook the chicken (which will dry it out).

It may take 2-3 more minutes more baking time to reach 165°F., depending on your oven’s temperature (oven temps can vary quite a bit). Insert a meat thermometer into the thickest part of the chicken breast to determine the internal temperature.

When the chicken is done, the artichoke topping should be lightly browned, and the chicken breasts should be cooked through and have reached an internal temperature of 165°F.

Remove the artichoke chicken bake for two from the oven and let it rest in the baking dish (on a wire rack) for 2-3 minutes. This resting time will allow the internal juices to redistribute inside the chicken, keeping it moist.

Once the chicken has rested, use a spatula to carefully transfer each piece to individual serving plates, then serve and enjoy with a favorite side dish!

The baked chicken is delicious, moist (if not overcooked!), and the artichoke Parmesan topping brings lots of added flavor to each bite!

I really hope you love this simple, yet absolutely delicious main dish as much as we do! We love to serve this beautiful chicken dish with fresh roasted veggies on the side… yum!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious chicken recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from (and with thanks to) Kristy Denney at: Artichoke Chicken | The Girl Who Ate Everything

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Artichoke Chicken Bake For Two

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Artichoke Chicken Bake For Two is easy and delicious! Chicken breasts are topped with artichoke hearts, red peppers, Parmesan and garlic!

Category: Main Dish

Cuisine: American

Keyword: artichoke chicken bake for two

Servings: 2

Calories Per Serving: 584 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 ounces boneless, skinless chicken breasts* *Use two, 6 oz. breasts
salt and black pepper to lightly season chicken on both sides
6 ounces marinated artichoke hearts drained/chopped
5 Tablespoons finely grated Parmesan cheese fresh is best!
5 Tablespoons mayonnaise
2 Tablespoons roasted red peppers finely chopped
1½ teaspoons minced garlic

US Customary - Metric

Instructions

Preheat oven to 375°F. and spray an 8" x 8" (or 9" x 9") baking dish with non-stick cooking spray. This doesn't take too long to prepare, so you need to have your oven preheated and ready to go, to save time!
Pat chicken breasts dry on both sides using paper towels. Trim off any excess fat. Lightly season both sides of the chicken with salt and pepper. Put the chicken breasts into the prepared baking dish in a single layer.
Place chopped artichoke hearts, roasted red bell peppers (chopped), Parmesan cheese, mayonnaise and minced garlic in a medium bowl. Gently stir until they're fully combined. Spread the mixture on top of the chicken breasts (dividing evenly between the 2 pieces). Cover the top of the chicken by spreading it to the edges.
Bake (uncovered) at 375℉. for 30-35 minutes OR until you see the juices running clear from the chicken. Check the internal temp. at 30-minutes, so you don't overcook the chicken. It may take 2-3 more minutes to reach 165°F., depending on oven temperature (oven temps can vary). Insert a meat thermometer into the thickest part of the chicken to check internal temp. When done, the topping should be lightly browned, chicken should be cooked through and have an internal temp. of 165°F.
Transfer pan from oven to a wire rack. Let chicken rest 2-3 minutes (to let internal juices redistribute), then serve and enjoy!

Nutrition Facts

Artichoke Chicken Bake For Two

Amount Per Serving (1 chicken breast)

Calories 584 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 8g50%

Trans Fat 0.1g

Polyunsaturated Fat 17g

Monounsaturated Fat 8g

Cholesterol 134mg45%

Sodium 1164mg51%

Potassium 690mg20%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 1g1%

Protein 41g82%

Vitamin A 1109IU22%

Vitamin C 27mg33%

Calcium 149mg15%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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13
Dec
2025

Air Fryer Zucchini Bites (For Two)

categories: Air Fryer Recipes, Side Dishes, Vegetable Dishes

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Air Fryer Zucchini Bites For Two is a yummy veggie dish. Zucchini coated with seasoned panko breadcrumbs is air-fried until crispy and golden!

Today I want to share a yummy recipe for Air Fryer Zucchini Bites (for two). When it’s hot outside and our garden is producing lots of zucchini, I’m always looking for new ways to cook them for my husband and myself.

When I photographed this recipe, it was close to100°F. outside… and it was plain old HOT! That day was definitely time to use an alternate method of cooking to stay cool!

I tend to use my air fryer, crockpot or Instant Pot a lot during the overly hot days of summer. It’s wonderful, because it’s a simple way to not heat up our kitchen and still get meals on the table! This recipe is perfect for a quick side dish, and the best part is it can really be enjoyed any time!

I found the recipe online and made a few little tweaks to suit our needs (and tastebuds), and it’s a keeper! I’m sure you will enjoy this easy veggie dish. Here’s how to make air Fryer Zucchini Bites (for two):

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make A Crumb Topping For The Zucchini

Measure panko breadcrumbs, finely grated Parmesan cheese, all-purpose flour, salt, pepper, onion powder, garlic powder and a tiny pinch of red pepper flakes into a small bowl.

Stir until these topping ingredients for the zucchini are combined. NOTE: The red pepper flakes are optional, so if you don’t want to use them, just leave them out!

Prepare The Zucchini

To make this recipe for two people (as written), you will need two small to medium zucchinis. I was fortunate to be able to grow these (shown below) in our little backyard raised bed garden, so I was thrilled to be able to use and photograph them for this blog post.

Slice each zucchini in half lengthwise, then slice each piece in half (lengthwise) again. You should end up with 4 long zucchini quarters for each zucchini (shown at the top of the photo below).

Lay the zucchini slices cut side down and slice each quarter long piece into ¾” pieces (shown at the bottom of the photo below).

Coat And Season The Zucchini

Drizzle olive oil over the zucchini pieces and then stir or toss the zucchini until all pieces have an olive oil coating on them. It’s important for the zucchini to be covered with the oil, so the panko breadcrumb topping will have something to adhere to.

Pour the seasoned panko breadcrumb topping over the oil-covered zucchini. Gently toss until all the zucchini bites have been lightly covered with the topping.

Cook The Air Fryer Zucchini Bites

Preheat your air fryer for 5 minutes at 400°F. Once preheated, place the coated zucchini bites in the basket in an even, single layer. There is no need to spray the basket, because all the zucchini pieces have an olive oil coating, so they shouldn’t stick!

Cooking the zucchini bites in a single layer allows the zucchini to cook more efficiently as the hot air can circulate better. NOTE: If you are doubling or tripling this recipe, you may need to cook the zucchini in batches (keeping previous batches warm in the oven).

Cook the zucchini bites at 400°F. for 7-9 minutes. Shake or rotate the zucchini a couple times during the cooking time for even cooking. Do this by removing the basket and gently flipping them over, using a spatula.

Keep An Eye On the Zucchini Bites

Keep an eye on the zucchini. Check them around the 6-minute mark for tenderness, so you don’t overcook them (there’s nothing delicious about mushy zucchini, is there?).

When I make this dish, the zucchini I use are typically done at right around 7 minutes. The cooking time can vary a bit depending on the air fryer used or the thickness and size of the zucchini pieces used.

When they’re done, the zucchini should be tender to the bite, slightly al dente and definitely NOT mushy! The panko crumb topping should also be a light golden brown in color.

Serve And Enjoy!

My husband and I enjoyed the air fryer zucchini bites served with creamy crockpot pork chops and mashed potatoes (with gravy from the pork chops!). It was a nice, “comfort food” style meal and we enjoyed every single bite!

The air fryer zucchini bites have a little bit of a crunch from the panko crumb topping, they’re seasoned well, and they are not “mushy” or overcooked, which is awesome.

I hope you have the chance to make these delicious air fryer zucchini bites and trust you’ll enjoy them as much as we do! This recipe can easily be doubled or tripled to meet your needs, and it’s a yummy veggie side dish I’m sure you’ll enjoy!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More AIR FRYER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of air fryer recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe adapted from and with thanks to Erin Clarke, at: Air Fryer Zucchini – WellPlated.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Air Fryer Zucchini Bites

Prep Time

8 mins

Cook Time

7 mins

Total Time

15 mins

Air Fryer Zucchini Bites For Two is a yummy veggie dish. Zucchini coated with seasoned panko breadcrumbs is air-fried until crispy and golden!

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: air fryer, zucchini bites

Servings: 2

Calories Per Serving: 111 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 small/med. zucchini about ¾ pound in total
¾ Tablespoon extra virgin olive oil
1½ Tablespoons Parmesan cheese (finely grated)
1 Tablespoon panko bread crumbs
2 teaspoons all-purpose flour
¼ teaspoon kosher salt
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
⅛ teaspoon ground black pepper
tiny pinch of red pepper flakes (if desired) OPTIONAL

US Customary - Metric

Instructions

Measure panko breadcrumbs, Parmesan cheese, flour, salt, pepper, onion powder, garlic powder and a tiny pinch of red pepper flakes into a small bowl. Stir until combined.
Slice each zucchini in half lengthwise, then slice each piece in half (lengthwise) again. You should end up with 4 long zucchini quarters for each zucchini. Lay the zucchini slices cut side down; slice each piece into ¾" pieces.
Drizzle olive oil over zucchini pieces; gently toss until all pieces have olive oil on them. Pour the seasoned panko breadcrumbs over the oil-covered zucchini. Gently toss until all zucchini bites are lightly covered with the panko mixture.
Preheat air fryer for 5 minutes at 400°F. Once preheated, place zucchini bites in the basket in a single layer for best heat/air circulation. NOTE: If doubling or tripling recipe, cook zucchini in batches (keep previous batches warm in oven).
Cook zucchini at 400°F. for 7-9 minutes. Shake or flip zucchini a couple times during cooking time for even cooking. Keep an eye on the zucchini. Check it at the 6-minute mark for tenderness, to ensure they don't overcook. Cooking time can vary slightly, depending on the thickness/size of zucchini used.
When done, zucchini bites should be golden brown, tender, slightly al dente and NOT mushy! Remove from the air fryer basket and serve immediately while hot. Enjoy!

Nutrition Facts

Air Fryer Zucchini Bites

Amount Per Serving (1 (1/2 of total))

Calories 111 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 3mg1%

Sodium 403mg18%

Potassium 332mg9%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 3g3%

Protein 3g6%

Vitamin A 269IU5%

Vitamin C 21mg25%

Calcium 63mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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