How To Can Marionberry Jam

Learn how to can Marionberry jam, a delicious fruit jam for toast, biscuits and scones. Recipe yields 5 pint-sized jars, ready for pantry storage. Learn how to can Marionberry jam, a delicious fruit jam for toast, biscuits and scones. Recipe yields 5 pint-sized jars, ready for pantry storage.

Marionberries are delicious eaten fresh AND are totally awesome used in cobblers, crisps, pies, turnovers, scones and JAM! They’re from the same “family” as blackberries but have a couple slight differences.

Marionberries are primarily grown here in Oregon (where I live). This variation of a traditional blackberry was developed in Oregon, as well. They’re similar to a traditional blackberry but are slightly longer and larger. Marionberries also tend to be firmer in texture than a traditional blackberry.

Today I want to share how to make delicious homemade jam using this fruit, step by step. Here’s how to make Marionberry jam.

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

Picking Fresh Marionberries

In late June, I went on an EARLY morning berry-picking adventure with one of my neighbors. We went to the first day a local U-Pick farm was open for the season. She wanted to get there in the cool morning air.

She picked me up at 5:45 a.m. and I truly thought we would be the only ones crazy enough to get to the farm at 6:00 a.m. when they opened. When we arrived at about 6:05 a.m., I was shocked to see LOTS of people already out in the fields picking berries! Oregonians love their U-Pick farms, especially on a nice dry day!

When ripe, marionberries turn from red to a deep purple in color. You can see in the 2 photos below the fresh marionberries on the vines and my marionberry haul for the morning (I also picked lots of blueberries and raspberries!).

Marionberries turn from red to a deep purple color when ripe.A full box of freshly picked marionberries, ready to go.

Making Jam Requires A Little Prep First

Before you begin cooking the jam, make sure you have all of your ingredients and equipment (canner, jars, lids, utensils, etc.) ready to go. Wash the jars in soapy hot water and drain.

Fill a water bath canner half full of water and bring the water to a low simmer. Place the jars on an elevated rack in the canner and let the low simmering water keep them warm while you make the jam.

You can also put the empty jars on a dish towel-lined cookie sheet and put them in the oven at 250°F. for 20 minutes to keep them warm. It’s important to only fill warm or hot jars with the hot jam (cold or room temp. jars might crack or break when hot jam is added).

Before beginning I also measure out the full amount of granulated sugar into a huge bowl or pot, because it needs to be added all at once at the right stage of the jam-making process.

How To Can Marionberry Jam

For this recipe you will need 6 cups of finely crushed ripe marionberries, which should be measured AFTER they have been crushed! I recommend crushing them one cup at a time, using a potato masher, which works very well!

After you crush the berries, measure them to make sure it is 1 full cup, then add those berries to the large water bath canner you’ll be using. Continue crushing and measuring one cup at a time to get accurate measurements and 6 cups total of finely crushed berries, which you’ll need to make this jam.

Fresh marionberries are finely crushed using a potato masher.

Add Pectin And Sugar

Once you have all 6 cups of crushed berries in the canner, stir in a box of powdered pectin until combined. Turn the heat to HIGH, and bring the mixture to a full rolling boil, stirring constantly. NOTE: A full rolling boil is when it’s boiling so hard it doesn’t stop bubbling, even when it is stirred.

Once the berries reach the full rolling boil stage, stir in the granulated sugar quickly and all at once! Stir the mixture very well to combine the ingredients and dissolve all of the sugar. 

A canner full of berries, pectin and sugar is brought to a boil.

Bring the jam mixture back to a full, rolling boil. Once it has reached that stage, set a timer and boil it for EXACTLY 4 minutes, stirring constantly.

When the time is up, remove the pan from the heat, and skim off any accumulated foam that has appeared on top (discard).

Marionberry jam has to boil for exactly 4 minutes.

Filling the Jars

I always put a dish towel under the hot canning jars before filling, because it helps to catch any drips. Ladle the hot jam into hot drained jars, leaving 1/8″ (one-eighth inch) of headspace in each jar. I suggest using a canning funnel to do this, because it is much easier (and less messy!).

Insert a plastic knife down into each jar a couple times to help remove any air bubbles that may be present, then adjust the headspace to 1/8″ by removing or adding jam, if necessary.

Use a damp dish cloth or paper towel to wipe down the rim and edges of the jar. You need the jars to have clean edges and clean rims so the flat lids can seal properly.

Add the flat lids, then screw on the jar rings to fingertip tightness (don’t overtighten). Place the filled jars on an elevated rack in the canner with the simmering water. 

Jars are filled with hot marionberry jam before adding them to the canner.

Processing The Jars Of Marionberry Jam

Lower the elevated rack of jam jars into the simmering water. The jars will need to be fully covered by the water, with at least an inch of water above the top of the jars. Add more boiling water, if necessary so the water line is 1″ above the top of the jars.

Cover the canner. Bring the water in the canner to a gentle boil (not a rolling boil). Once the water is boiling, process the jam for 10 minutes. When done, wait a couple minutes then remove the canner lid (lift it away from you because of steam).

 Jars of jam are processed for 10 minutes in the canner.

Carefully lift each jar out of the water using canning tongs. Set the jars on a dish towel to cool (don’t put HOT jars directly on the kitchen counter because temperature variances could cause the jars to crack).

As the jars cool, you should hear a “ping” sound as each jar seals. Let the jam cool for 12-24 hours without disturbing the jars. Once cool, check to ensure each jar sealed properly. The jar lid should not spring back when pressed lightly in the middle.

If you find a jar lid that did not seal (and the lid springs or pops back when pushed), you will need to refrigerate (and use) that jar of jam because it cannot be safely stored long term in a pantry. 

Learning how to can marionberry jam is a satisfying and productive way to store food.

Storing And Enjoying Homemade Marionberry Jam

Store the properly sealed (and labeled) jars of marionberry jam in a dark pantry for up to a year (or more). Remove the screw band (outer jar ring) when you store the jars.

I love to give jars of jam to our friends and family to “spread the love”, but my favorite thing to do is to eat it!

Jars of marionberry jam cool on a dish towel on the counter.

When you’re ready to enjoy some delicious marionberry jam, open a jar and serve it on toast, English muffins, etc. It is absolutely delicious and is a great taste and reminder of Summer that can be enjoyed even in the cold wintertime!

An open jar of marionberry jam and some spread on toast.

I hope you’ve enjoyed learning how to make marionberry jam and trust you (and those you love) will enjoy it as much as we do! It really is a delicious berry jam, and I love having jars of it available year-round in our pantry.

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 HOMEMADE JAM 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 jam recipes to choose from, including:

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Recipe adapted from instructions found in a box of MCP Powdered Pectin

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
How To Can Marionberry Jam
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

Learn how to can Marionberry jam, a delicious fruit jam for toast, biscuits and scones. Recipe yields 5 pint-sized jars, ready for pantry storage.

Category: Canning and Preserving
Cuisine: American
Keyword: how to can marionberry jam
Servings: 5 pint jars (44 calories per Tbsp.)
Calories Per Serving: 44 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 cups finely crushed marionberries rinsed. **SEE NOTE BELOW)
  • 2 ounces powdered fruit pectin =1 box (some boxes are 1.75 oz.)
  • cups granulated sugar
Instructions
Make sure to have all ingredients and equipment (canner, jars, lids, utensils, etc.) ready to go.
  1. 1) Wash and drain jars. Prepare flat lids and screw bands.

    2) Fill canner ½ full of water, simmer water on Low.

    3) Get the jars warm/hot: Place jars on rack in the canner; let simmering water keep them warm while cooking jam OR put empty jars on a dish towel-lined cookie sheet; warm in oven at 250°F. for 20 minutes. *Important-only fill warm or hot jars with hot jam (cold/room temp. jars may crack when hot jam is added).

    4) Measure total amount of sugar into a huge bowl; it must be added all at once at the right stage of the jam-making process.

  2. Crush marionberries (need 6 cups finely crushed berries- measured AFTER they're crushed! Crush 1 cup at a time, using a potato masher. Add crushed berries to a large (separate) stockpot.

  3. Stir in pectin until combined. Turn heat to HIGH- bring berry mixture to a full rolling boil, stirring constantly. NOTE: A full rolling boil is when it's boiling so hard it doesn't stop bubbling, even when stirred. Once it reaches a full rolling boil, stir in sugar all at once! Stir well to combine and dissolve the sugar.

  4. Bring berry mixture back to a full, rolling boil on High. Once fully boiling, set a timer- boil jam for EXACTLY 4 minutes, stirring constantly. When time is up, remove stockpot from the heat. Skim/discard any foam on top.

  5. Put a dish towel under hot canning jars before filling (helps to catch drips). Ladle hot jam into hot, drained jars using a canning funnel, Leave1/8" (one-eighth inch) headspace in each jar. Insert a plastic knife down into each jar a couple times to remove air bubbles, then adjust headspace to 1/8" (if necessary) by removing or adding jam. Use a damp cloth or paper towel to wipe down rims and edges of each jar (need to be clean so flat lids can seal properly). Add flat lids, then screw on jar rings to fingertip tightness (don't overtighten). Place jars on elevated rack in the canner. 

  6. Lower rack of jars into the simmering water. Jars must be fully covered with water, with at least 1" of water above the top of the jars. Add more boiling water, if necessary so water line is 1" above the top of the jars. Cover the canner. Bring water in canner to a gentle boil. Once water is gently boiling, process jam for 10 minutes. When done, wait 2-3 minutes then remove canner lid (lift it away from you because of steam).

  7. Carefully lift jars out of the water with canning tongs. Set jars on a dish towel to cool (don't put HOT jars directly on the kitchen counter because temperature variances could cause the HOT jars to crack). As jars cool, you should hear a "ping" sound as each jar seals. Let jam cool for 12-24 hours without disturbing. Once cool, check to ensure each jar sealed properly. The jar lid should not spring back when pressed lightly in the middle. If a jar did not seal properly (lid springs or pops back when pushed), you need to refrigerate (and use) that jar of jam because it cannot be safely stored long-term.

  8. Wipe down, then label the jars. Remove the screw band before storing jars. Store jam in pantry for up to a year (or more). Enjoy!

Recipe Notes

NOTE: Plan ahead... total amount of berries needed is 6 cups CRUSHED. Make sure to have a couple cups of extra whole berries before beginning to ensure you have the correct amount of crushed berries necessary for this jam!

Nutrition Facts
How To Can Marionberry Jam
Amount Per Serving (1 Tablespoon ( 5 pint jars total))
Calories 44 Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Saturated Fat 0.001g0%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.003g
Sodium 1mg0%
Potassium 9mg0%
Carbohydrates 11g4%
Fiber 0.3g1%
Sugar 11g12%
Protein 0.1g0%
Vitamin A 12IU0%
Vitamin C 1mg1%
Calcium 2mg0%
Iron 0.05mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Learn how to can Marionberry jam, a delicious fruit jam for toast, biscuits and scones. Recipe yields 5 pint-sized jars, ready for pantry storage.

Bowtie Pasta Alfredo and Chicken

Bowtie Pasta Alfredo and Chicken is a delicious 30-minute dish, with pasta, chicken and fresh spinach in a creamy butter Parmesan sauce.
Bowtie Pasta Alfredo and Chicken is a delicious 30-minute dish, with pasta, chicken and fresh spinach in a creamy butter Parmesan sauce.

The recipe I am sharing with you today is one I’ve made for years. I love this dish because it is so delicious and easy, thanks in part to using a leftover, already cooked chicken breast.

Using a pre-cooked (baked or grilled) chicken breast saves so much preparation time, and then it’s simply a matter of heating the sauce and cooking the pasta! All in all, this is a scrumptiously satisfying meal.

Honestly, this dish is really simple to make and I’m confident you’re going to love it! Here’s how to make Bowtie Pasta alfredo and Chicken.

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

Make The Alfredo Sauce

Melt 4 Tablespoons of butter (½ stick) on Low heat in a saucepan. Once the butter has melted, pour in 1 cup of heavy whipping cream and stir to combine.

Continue to cook the butter and whipping cream on a low simmer for 3-4 minutes, stirring often, but do NOT let the mixture come to a boil.

Heavy whipping cream is added to melted butter in a saucepan.

Add 1 cup of finely grated Parmesan cheese (fresh is the absolute best and is recommended) but you can use “shaker can” cheese if necessary.

Stir to combine, then stir gently until the cheese has melted and the sauce thickens slightly. Again, be careful to not let the sauce boil. Lightly season the sauce with garlic powder, salt and a small pinch of black pepper, then stir to combine.

TIP: If necessary, you can make the sauce ahead of time, then you simply need to re-heat it a few minutes before the pasta is finished cooking.

Finely grated Parmesan cheese is added to the butter and whipping cream sauce.As the Alfredo sauce cooks, it thickens slightly and then it's ready for the pasta.

Prepare The Chicken And Fresh Spinach

For this recipe I use pre-cooked (baked or grilled) chicken, which is a real time-saver. I use1 large, cooked chicken breast and cut it into small bite-sized cubes, then set the chicken aside.

TIP: You can always use a cooked rotisserie chicken breast if that’s more convenient but remove (and discard) the skin before you cut it into cubes.

A large, cooked chicken breast is cut into small cubes before it's added to hot pasta.

Chop enough fresh spinach to measure 1½ heaping cups. Set the chopped spinach aside until the pasta has finished cooking.

Fresh spinach is chopped into pieces before it is added to the pasta.

Cook The Bowtie Pasta

Bring a large saucepan of lightly salted water to a boil and cook the bowtie pasta according to the package directions. The cooking time is typically between 10-12 minutes.

Once the pasta is fully cooked, drain off the water (but do NOT rinse the pasta), and then immediately add the drained pasta back into the large pan (while it is still hot).

Bowtie pasta is cooked for 10-12 minutes in boiling water.

Combine All Ingredients

Once the drained bowtie pasta is back into the saucepan, immediately add warm, cubed chicken pieces and the chopped spinach.

Chicken and chopped spinach are added to drained, hot bowtie pasta.

Pour the creamy hot alfredo sauce over the top and then toss everything gently, until the bowtie pasta and all the other ingredients are combined and covered with sauce.

If the sauce appears to be too thick, drizzle in a little bit more of the heavy whipping cream (or milk, if desired) and stir to combine.

Hot alfredo sauce is added to the pasta, chicken and spinach in the saucepan.

Once all the ingredients are combined (and still hot), take a quick bite of the pasta and add additional salt and pepper, to suit your taste. Now the bowtie pasta alfredo and chicken is ready to be served.

After combining, the bowtie pasta alfredo and chicken is seasoned with salt and pepper.

Serve The Bowtie Pasta Alfredo And Chicken

Transfer the hot pasta into individual serving bowls (or plates). If you want to garnish this dish, add some more Parmesan cheese on top. I do this (along with a pinch of coarse black pepper) and it looks nice as a finishing touch AND adds even more flavor to this dish!

This is a nice “all-in-one” main dish, with the pasta, chicken and spinach. We enjoy it, especially when served with a small mixed green salad on the side. The delicious pasta dish (with chicken) and a salad on the side becomes a filling and delicious meal!

A bowl of bowtie pasta alfredo and chicken is served, topped with Parmesan cheese and pepper.

I hope you have the opportunity to make this delicious bowtie pasta alfredo and chicken dish for yourself and those you love. It’s really delicious, and I’m confident you’ll enjoy it!

Thanks so much 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 PASTA 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 yummy pasta recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Bowtie Pasta Alfredo and Chicken
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

Bowtie Pasta Alfredo and Chicken is a delicious 30-minute dish, with pasta, chicken and fresh spinach in a creamy butter Parmesan sauce.

Category: Main Dish
Cuisine: Italian
Keyword: bowtie pasta alfredo and chicken
Servings: 4
Calories Per Serving: 670 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Alfredo Sauce:
  • 4 Tablespoons butter
  • 1 cups heavy whipping cream
  • ¼ teaspoon garlic powder
  • teaspoon salt add more later if needed, to taste
  • 1 pinch ground black pepper a small pinch + more later, if needed
  • 1 cup finely grated Parmesan cheese fresh cheese is recommended
For Pasta, etc.:
  • 8 ounces uncooked bowtie pasta
  • 6 ounces pre-cooked chicken breast 1 large chicken breast, cut in small cubes
  • cups fresh chopped spinach
  • additional salt and pepper as desired, to taste
  • additional grated Parmesan (optional-for garnish)
Instructions
  1. Melt butter on Low heat in a saucepan. Once melted, add heavy whipping cream; stir to combine. Cook on a low simmer for 3-4 minutes, stirring often, but do NOT let the mixture come to a boil.

  2. Add Parmesan cheese. Stir to combine until the cheese has melted and the sauce thickens slightly (don't let the sauce boil. Add garlic powder, salt and a small pinch of black pepper, then stir to combine. TIP: If necessary, make the sauce ahead of time, then re-heat it a few minutes before the pasta has finished cooking.

  3. Bring a large saucepan of lightly salted water to a boil; cook pasta according to package directions (cook time is usually 10-12 minutes). Once pasta is fully cooked, drain the water (don't rinse the pasta), then immediately put the hot, drained pasta back into the pan. Add warm, cubed chicken and chopped spinach.

  4. Pour hot alfredo sauce on top; toss gently until all ingredients are combined and covered with sauce. If sauce seems too thick, add a bit more cream (or milk); stir to combine. Taste pasta, add more salt and pepper, if desired.

  5. Serve immediately while hot. If desired (optional)-garnish pasta with additional Parmesan and/or clack pepper. Enjoy!

Nutrition Facts
Bowtie Pasta Alfredo and Chicken
Amount Per Serving (1 (1/4 of total))
Calories 670 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 25g156%
Trans Fat 0.5g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 146mg49%
Sodium 678mg29%
Potassium 455mg13%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 3g3%
Protein 26g52%
Vitamin A 2509IU50%
Vitamin C 4mg5%
Calcium 289mg29%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Bowtie Pasta Alfredo and Chicken is a delicious 30-minute dish, with pasta, chicken and fresh spinach in a creamy butter Parmesan sauce.

Creamy Banana Pie Overnight Oats

Make Creamy Banana Pie Overnight Oats for 2! It’s a yummy breakfast treat with bananas, yogurt, almonds, oats, graham crumbs and cinnamon!Make Creamy Banana Pie Overnight Oats for 2! It's a yummy breakfast treat with bananas, yogurt, almonds, oats, graham crumbs and cinnamon!

I love making overnight oats and have been making many different flavors for years now. I especially enjoy making them in the Summer, because when it’s really HOT outside I don’t like to heat up the kitchen making traditional breakfasts.

Overnight oats are a wonderful solution because they only take a few minutes prep the night BEFORE you’re going to eat them. In the morning you’ll wake up to find jars full of cold, creamy, delicious oats ready to enjoy for breakfast!

The recipe I’m sharing today is one I found online a few months ago, have made several times, and really enjoy! Here’s how to make Creamy Banana Pie Overnight Oats.

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

What Ingredients Will I Need?

You will need old-fashioned oats, milk, vanilla yogurt, 2 ripe bananas (one in oats, one for garnish), maple syrup (or honey), vanilla, and cinnamon. Before serving, you’ll garnish each jar of oats with graham cracker crumbs, banana slices and sliced almonds (or walnuts).

Ingredients shown are needed to make these overnight oats.

Combine oats, milk, vanilla yogurt, maple syrup (or honey), vanilla, ground cinnamon and 1 ripe, mashed banana in a medium bowl. Stir them well, because you want them to be fully combined.

Oats, milk, yogurt, maple syrup, mashed banana, vanilla and cinnamon in a bowl.

Place Oats In Jars And Refrigerate Overnight

Divide the oats mixture evenly into two half-pint or pint-sized jars (16 oz.). I have used both sizes of jars for this recipe but now use half-pint jars (8 oz.), so they fill to the top (for presentation).

You can use other containers for this, but make sure that the containers you use are at least 8 ounces (1 cup) and have lids. The photo shown below is a PINT jar (16 oz.) and you can certainly see the oats do not reach the top of the jar.

Two servings of overnight oats, shown in 16-ounce jars.

Cover the jars tightly and place them in the refrigerator OVERNIGHT. This is really important, because while the jars of oats chill overnight, the oats will soften and absorb most of the liquid in the jar.

The photo shown below shows a half-pint jar (8 oz.) and it’s filled almost all the way to the top with the overnight oats. This is the size jar I use almost 100% of the time now.

A serving of overnight oats, shown in an 8-ounce jar.

Garnish The Creamy Banana Pie Overnight Oats

Remove the jars from the refrigerator in the morning after the oats have chilled overnight (at least 8 hours). Stir the oats well and add the additional garnishes before serving because the added toppings add even more flavor!

Top each jar of creamy banana pie overnight oats with banana slices, crushed graham cracker crumbs, and almond slices (or chopped walnuts). Sprinkle with a few poppyseeds on top (optional), for extra fun!

Creamy banana pie overnight oats, topped with banana slices, graham cracker crumbs and almonds.

Serve And Enjoy!

Serve the creamy banana pie overnight oats cold, dig in and enjoy this delicious and especially filling breakfast treat! It not only LOOKS good, but it also TASTES great!

Cold creamy banana pie overnight oats, ready to be enjoyed.

The oats are thick and creamy, banana-flavored, and the crunchy almonds, banana slices and graham cracker crumbles remind me of eating banana cream pie! It’s delicious!

A spoonful of the overnight oats reveals the creamy cold oats, ready to be eaten.

I hope you have the opportunity to make this yummy breakfast treat for yourself and those you love. The recipe can easily be doubled or tripled to meet your needs, and I’m confident you’ll enjoy it (especially on really HOT summer days- wink, wink).

Looking For More OVERNIGHT OATS 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 overnight oats recipes you might enjoy checking out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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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Author's signature

Original recipe source, and with thanks to Angelica at: Delicious Banana Cream Pie Overnight Oats – A Sweet and Creamy Breakfast Delight – Pepper Basil

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Creamy Banana Pie Overnight Oats
Prep Time
5 mins
Cook Time
0 mins
Overnight Refrigeration (inactive prep time)
8 hrs
Total Time
8 hrs 5 mins
 

Make Creamy Banana Pie Overnight Oats for 2! It's a yummy breakfast treat with bananas, yogurt, almonds, oats, graham crumbs and cinnamon!

Category: Breakfast
Cuisine: All Cuisines
Keyword: creamy banana pie overnight oats
Servings: 2
Calories Per Serving: 447 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Overnight Oats:
  • 1 cup old-fashioned oats
  • 1 cup low-fat milk
  • ½ cup low-fat vanilla yogurt
  • 1 small banana (RIPE) mashed well
  • 1 Tablespoon maple syrup (or honey)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
For Garnish (before serving):
  • 1 small banana sliced, divided between jars
  • ¼ cup crushed graham crackers
  • 4 raw almonds (or walnuts) sliced or chopped
  • 1 pinch poppyseeds (OPTIONAL) divided between jars
Instructions
  1. Combine oats, milk, vanilla yogurt, maple syrup (or honey), vanilla extract, cinnamon and mashed banana in a medium bowl. Stir well until fully combined.

  2. Divide oat mixture evenly into two 8 oz. jars or containers. You can use other containers, but make sure each one is at least 8 oz. (1 cup), and has a lid.

  3. Cover jars; place them in a refrigerator OVERNIGHT. This is important, because while the oats chill overnight, they soften and absorb the liquid in the jar.

  4. Remove jars from the refrigerator after oats have chilled overnight (at least 8 hours). Stir oats and then top with garnishes before serving. Garnish each jar of oats with 3-4 banana slices, crushed graham cracker crumbs, and almond slices (or chopped walnuts). Sprinkle with poppyseeds (optional). Serve cold and enjoy!

Nutrition Facts
Creamy Banana Pie Overnight Oats
Amount Per Serving (1 (1/2 of total))
Calories 447 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 13mg4%
Sodium 175mg8%
Potassium 871mg25%
Carbohydrates 81g27%
Fiber 8g33%
Sugar 36g40%
Protein 15g30%
Vitamin A 212IU4%
Vitamin C 10mg12%
Calcium 307mg31%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make Creamy Banana Pie Overnight Oats for 2! It's a yummy breakfast treat with bananas, yogurt, almonds, oats, graham crumbs and cinnamon!

Instant Pot Cinnamon Bundt Cake

Instant Pot Cinnamon Bundt Cake, swirled with cinnamon sugar and topped with a sweet cream cheese icing is a yummy coffeecake or dessert!
Instant Pot Cinnamon Bundt Cake, swirled with cinnamon sugar and topped with a sweet cream cheese icing is a yummy coffeecake or dessert!

Looking for a delicious recipe to make for breakfast or a snack, using an Instant Pot? I’ve got a good one here for you to check out today!

An Instant Pot Cinnamon Bundt Cake is an easy to prepare, delicious treat! A decadent cinnamon sugar layer is swirled through the batter making it look and taste wonderful, and a sweet cream cheese icing tops it off perfectly!

This simple recipe will yield enough for 8 slices and could be enjoyed as a morning coffeecake OR as a snack or dessert, if desired. I found the recipe in one of the Instant Pot cookbooks I own and I’m happy to share it with you today. Here’s how to make an Instant Pot Cinnamon Bundt Cake.

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

Make Cinnamon Sugar and Prepare Bundt Pan

Stir together granulated sugar and ground cinnamon in a small bowl until combined. Set this mixture aside.

Granulated sugar and ground cinnamon are combined in a small bowl.

For this Instant Pot recipe, you will need a 1-quart bundt pan OR a tube pan that fits inside your Instant Pot. Generously butter the pan all over (shown below). Set the bundt pan aside while you prepare the batter.

A 1-quart bundt pan is generously coated with butter before filling with batter.

Prepare The Bundt Cake Batter

Whisk flour, sugar, baking powder and salt together in a medium-sized bowl until combined. These are the “dry” ingredients for the bundt cake.

In a SEPARATE bowl, whisk together milk, melted (cooled) butter, 2 eggs and vanilla extract. Whisk these ingredients until they are fully combined. These are the “wet” ingredients.

Dry ingredients for the cake batter are whisked together in a medium bowl.Wet ingredients for the bundt cake batter are whisked to combine.

Pour the “wet” ingredients into the bowl with the “dry” ingredients, then whisk or stir until they’ve been fully mixed together. This is the batter for the bundt cake.

Wet ingredients are poured into and mixed with the dry ingredients until combined.

Layer And Swirl The Batter and Cinnamon Sugar

Now it’s time to layer the batter with the cinnamon sugar mixture you made earlier. Use a large spoon and place HALF the batter in the buttered bundt pan, spreading it evenly in the pan.

Sprinkle the cinnamon/sugar mixture evenly over the surface of the batter until it has all been distributed. Using a butter knife or a small spatula, swirl it through the batter in a back-and-forth motion so the cinnamon sugar is decoratively intertwined with the batter (see photo #2 below).

Half the cake batter is spread into the buttered bundt pan.Cinnamon sugar mixture is sprinkled on top of batter, then swirled into the batter.

Prepare The Instant Pot And Bundt Cake For Cooking

Spoon the remaining half of the batter on top and spread it out, being careful not to mix it with the cinnamon swirl layer below. Now the Instant Pot Cinnamon bundt Cake is ready to be cooked!

Pour 1½ cups of water into the Instant Pot inner pan. Place a trivet into the water on the bottom of the Instant Pot. Carefully lower the bundt cake pan down onto the trivet.

Topped with more batter, the pan goes onto a trivet over water in the Instant Pot.

Cook The Cinnamon Bundt Cake

Lock the lid of the Instant Pot in place and flip the Pressure Release knob to SEALING. Set the MANUAL, CAKE or PRESSURE COOK setting to 35 minutes at high pressure.

It usually takes the Instant Pot about 10 minutes or so to reach full pressure inside before it begins cooking at the time selected.

Once the cooking program has finished, let the internal pressure release NATURALLY (do nothing) for 10 minutes. After 10 minutes, flip the Pressure Release knob to VENTING, which will allow all of the remaining steam in the appliance to be released.

Instant Pot Cinnamon Bundt Cake is pressure cooked for 35 minutes.

When all steam has been released, open the Instant Pot. Carefully lift the bundt cake pan up and out of the Instant Pot, then let the cake cool (still in the pan) on a wire rack for about 5-7 minutes.

The cooked bundt cake cools in the pan for 5 minutes, then is removed from the pan.

Carefully run a butter knife around the inside edges of the pan to separate the cake from the pan. Invert (flip over) the bundt pan onto the wire rack, then lift the pan off of the cake.

If you buttered the pan very well, the cake should slip out with no problem. Immediately turn the cake right side up and let it cool for several minutes before adding the icing.

After inverting pan to remove cake, it is turned right side up and cools on wire rack.

Glaze And Serve Instant Pot Cinnamon Bundt Cake

While the Instant Pot Cinnamon Bundt Cake cools, make the cream cheese icing to decorate the finished cake. Beat softened cream cheese, powdered sugar and vanilla extract in a small bowl until the icing is smooth and lump-free.

Carefully transfer this icing to a zip lock plastic bag and then seal the bag. When the cake has cooled a bit, cut a small bottom corner off of the ziplock bag. If the cake is still too hot the icing will melt, so be patient!

Place a piece of parchment paper, wax paper, or foil under the wire rack holding the cake. This will help catch any icing “drips”, making cleanup easier after icing the cake.

Squeeze the bag to move the icing to the cut corner, then apply the icing in a decorative fashion to the surface of the cinnamon bundt cake.

Sweet cream cheese icing is used to drizzle over the surface of the warm bundt cake.

Let the icing firm up a bit, then slice the Instant Pot cinnamon bundt cake into 8 wedges and serve it warm or at room temperature. You can see in the photo below the lovely cinnamon sugar mixture running through the middle of the slice! YUMMY!

A slice of Instant Pot Cinnamon Bundt Cake on a white plate, with cake in the background.

I hope you have the opportunity to make this delicious Instant Pot Cinnamon Bundt Cake! You can serve it as a coffeecake, a snack or a simple dessert, and I sincerely hope you’ll enjoy it as much as we do.

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 INSTANT POT 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 Instant Pot recipes to choose from, including:

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Author's signature

Original recipe source (and highly recommend): “The Ultimate Instant Pot Cookbook”, by Coco Morante, pages 40-41, published by Ten Speed Press in 2018

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Instant Pot Cinnamon Bundt Cake
Prep Time
10 mins
Cook Time
45 mins
Natural Pressure Release and Cooling
15 mins
Total Time
1 hr 10 mins
 

Instant Pot Cinnamon Bundt Cake, swirled with cinnamon sugar and topped with a sweet cream cheese icing is a yummy coffeecake or dessert!

Category: Breakfast, Dessert or Coffeecake
Cuisine: All Cuisines
Keyword: Instant Pot, cinnamon bundt cake
Servings: 8 wedges
Calories Per Serving: 366 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cinnamon Sugar:
  • 2 Tablespoons granulated sugar
  • ¾ teaspoon ground cinnamon
For Bundt Pan:
  • softened butter (to generously grease bundt pan) AS NEEDED
For Cake:
  • 2 cups all-purpose flour
  • cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup butter melted/cooled
  • ½ cup low-fat milk (or whole) at room temp.
  • 2 teaspoons vanilla extract
  • 2 large eggs at room temp.
For Icing:
  • ½ cup powdered sugar (confectioner's sugar)
  • ¼ cup cream cheese at room temp.
  • ½ teaspoon vanilla extract
Instructions
A Little Prep:
  1. Stir together granulated sugar and cinnamon in a small bowl until combined. Set mixture aside. Generously butter a 1 qt. bundt pan or tube pan. Set pan aside.

Make Batter:
  1. Whisk flour, sugar, baking powder and salt together in a medium-sized bowl until combined ("dry ingredients"). In a SEPARATE bowl, whisk together milk, melted (cooled) butter, eggs and vanilla ("wet ingredients"). Pour "wet" ingredients into the "dry" ingredients, then whisk or stir until the batter is fully combined.

  2. Using a large spoon, place HALF the batter in the buttered bundt pan, spreading it evenly. Sprinkle all the cinnamon/sugar mixture evenly over the batter. Using a butter knife or spatula, swirl it through the batter in a back-and-forth motion so cinnamon sugar is intertwined with the batter. Spoon remaining half of the batter on top; spread it out, being careful not to mix it with the cinnamon swirl layer.

Cook The Cinnamon Bundt Cake:
  1. Pour 1½ cups of water into the Instant Pot inner pan, then place a trivet on the bottom. Carefully lower the bundt pan down onto the trivet.

  2. Lock the lid in place and flip the Pressure Release knob to SEALING. Set the MANUAL, CAKE or PRESSURE COOK setting to 35 minutes at high pressure. It usually takes the Instant Pot about 10 minutes to reach full pressure inside before it begins cooking at the time selected. Once cooking program has finished, let the internal pressure release NATURALLY for 10 minutes. After 10 minutes, flip the Pressure Release knob to VENTING, which releases all the remaining steam.

  3. When all steam has been released, open the Instant Pot. Carefully lift hot pan out of the Instant Pot. Let cake cool (still in pan) on a wire rack for 5-7 minutes. Carefully run a butter knife around inside edges of pan. Invert pan onto the wire rack, then lift the pan off of the cake. If you buttered the pan well, the cake should slip out with no problem. Immediately turn cake right side up; let it cool for several minutes before adding icing.

Icing And Serving Cake:
  1. Beat softened cream cheese, powdered sugar and vanilla in small bowl until lump-free and smooth. Spoon icing into a zip lock plastic bag; seal the bag. When cake has cooled a bit, cut a small bottom corner off the ziplock bag. IMPORTANT: If cake is too hot the icing will melt, so be patient! Place parchment paper, wax paper, or foil under wire rack. This helps catch any icing "drips", making cleanup easier. Squeeze bag to move icing to the cut corner, then apply in a decorative fashion to the surface of the cinnamon bundt cake.

  2. Let icing firm up; slice cake into 8 wedges. Serve warm or at room temp. Enjoy!

Recipe Notes

NOTE: Low-fat milk was used for the caloric calculation. You will also need a small amount of butter to "grease" the bundt pan before filling (as needed).

Nutrition Facts
Instant Pot Cinnamon Bundt Cake
Amount Per Serving (1 slice (1/8 of total))
Calories 366 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 82mg27%
Sodium 290mg13%
Potassium 198mg6%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 28g31%
Protein 6g12%
Vitamin A 479IU10%
Vitamin C 0.04mg0%
Calcium 90mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Instant Pot Cinnamon Bundt Cake, swirled with cinnamon sugar and topped with a sweet cream cheese icing is a yummy coffeecake or dessert!

Panzanella Salad

Panzanella Salad is a classic Mediterranean dish with tomatoes, croutons, white beans, arugula, Parmesan & herbs in oil and vinegar dressing.Panzanella Salad is a classic Mediterranean dish with tomatoes, croutons, white beans, arugula, Parmesan & herbs in oil and vinegar dressing.

Panzanella salad is a classic dish, famous throughout the Mediterranean region, especially the Tuscan region of Italy where it is generally thought to have its roots.

Apparently, this dish started out as a simple way for “common people” to use up their stale homemade bread. They would combine it with oil, vinegar, herbs, and vegetables like cucumbers, etc. to make a meal.

Once tomatoes were introduced into Europe, they were added to the basic salad and soon this simple peasant salad became a favorite “bread and tomato” salad. Eventually even the royal class came to love this flavorful salad and the rest is history, as they say.

Today I want to show you how easy a panzanella salad (with cannellini beans and arugula) is to make. I can assure you it’s really delicious and hopefully this encourages you to try it! Here’s how to make it.

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

Prepare The Bread Croutons

TIP: I recommend baking the croutons while the salad is marinating (see further below) in order to save time.

Cut STALE Italian Bread (or sourdough) into bite-sized cubes (crust included). Using stale bread is the best way to ensure the croutons hold their shape and don’t get soggy!

You will need about 2 cups of cubed stale bread for this salad. Toss the bread cubes with a Tablespoon of extra virgin olive oil to cover and then lightly season with salt and black pepper.

Place them in a single layer on a baking sheet. Bake in a preheated 350°F. oven for 15-20 minutes, being sure to stir them every 4-5 minutes until they become lightly browned and crisp.

The two photos shown below are from a previous blog post of mine showing how to make Air Fryer salad croutons (with butter and spices). I used these nicely seasoned croutons when I photographed this recipe.

Stale Italian or sourdough bread is cut into bite-sized cubes.Crispy bread croutons are a main ingredient in a panzanella salad.

Make A Simple Dressing For The Salad

The salad dressing for panzanella salad is very simple to make and uses only a few ingredients. The key is to make the dressing in the same bowl you will serve the salad in because the remaining salad ingredients will be added into the bowl.

Whisk together 1½ Tablespoons of red wine vinegar and ⅛ teaspoon salt. Slowly drizzle in 1½ Tablespoons of extra virgin olive oil, WHISKING CONSTANTLY while you add it!

Olive oil is drizzled and whisked into olive oil and salt in a salad bowl.

Once the oil and vinegar mixture has emulsified (completely blended), the dressing is ready for the final ingredient additions.

Salad dressing is whisked until the oil and vinegar become emulsified.

Add Tomatoes, Beans, Herbs And Let Marinate

Chop the tomatoes, saving all the juice and seeds. Place the chopped tomatoes and all the seeds and juice into the bowl. The dressing will take on a slightly red color.

Next add drained cannellini beans (for protein!), thin red onion slices, fresh basil and fresh oregano (½ the total amount of basil and oregano called for).

Cannellini beans, tomatoes, onion and fresh basil and oregano added to salad dressing.

Toss these salad ingredients together well, to ensure they are all covered fairly well with the oil and vinegar salad dressing.

Once they’re fully combined, let the salad “rest and marinate” for 20 minutes. This is a perfect time to bake the croutons!

Mixture is tossed to combine with salad dressing, then marinates for 20 minutes.

Finish The Panzanella Salad

After the panzanella salad has marinated for 20 minutes, add 1½ cups of baby arugula to the salad. I was fortunate to be able to use our first picking of baby arugula from our backyard raised bed garden! Whoo Hoo!

Baby arugula leaves are added to the panzanella salad and tossed to combine.

Now add the toasted (cooled) croutons and toss the panzanella salad very well, to cover everything with the salad dressing. I’m always amazed at how good this salad smells, because of the fresh basil and oregano!

Take a small bite and season with additional salt and black pepper, if desired. Now the last step is to garnish the salad with Parmesan cheese and serve!

Crisp homemade croutons are tossed into the panzanella salad before serving.

Right before serving, add the Parmesan. You can finely grate it on top of the salad (shown in the 1st photo below) or use the other way, shown in the 2nd photo below.

Finely grated parmesan cheese can be used to garnish the finished salad.

The other way we enjoy adding the fresh Parmesan is to very thinly slice the cheese and add the thin ribbons of cheese to the salad (shown below).

There’s no right or wrong way to add the parmesan cheese… just make sure you add it! The Parmesan adds another layer of fantastic flavor to this delicious savory salad.

Serve the panzanella salad immediately and enjoy it’s fantastic Mediterranean-inspired flavor! We enjoyed it this time served alongside a small piece of grilled halibut (and salsa). YUM!

Thin slices of Parmesan are added to the panzanella salad on a plate with halibut.

I hope you have the opportunity to make this classic salad for yourself and those you love. My hope is that you enjoy it as much as we do!

Thank you so much 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 SALAD 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 salad recipes (savory and sweet) you may enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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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Author's signature

Recipe adapted from: “The Complete Mediterranean Cookbook”, page 91, published in 2016 by The Editors of America’s Test Kitchen

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Panzanella Salad
Prep Time
10 mins
Cook Time
0 mins
Resting Time (inactive prep)
20 mins
Total Time
30 mins
 

Panzanella Salad is a classic Mediterranean dish with tomatoes, croutons, white beans, arugula, Parmesan & herbs in oil and vinegar dressing.

Category: Salad
Cuisine: Mediterranean
Keyword: panzanella salad
Servings: 3
Calories Per Serving: 324 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Croutons:
  • 2 cups stale Italian or sourdough bread cubes
  • 1 Tablespoon extra virgin olive oil
  • salt and pepper, to lightly season
For Dressing And Salad:
  • Tablespoons red wine vinegar
  • teaspoon salt
  • Tablespoons extra virgin olive oil
  • ¾ pound ripe red tomatoes* *cored/ chopped (SAVE JUICE/SEEDS)
  • 1 cup cannellini beans drained and rinsed
  • ½ small red onion very thinly sliced
  • Tablespoons fresh basil* chopped *DIVIDED USE
  • 1 Tablespoon fresh oregano minced *DIVIDED USE
  • cup baby arugula
  • salt and pepper to taste
  • 1 ounce Parmesan cheese grated or shaved
Instructions
For Simple Homemade Croutons:
  1. Cut STALE bread into bite-sized cubes. Toss bread cubes well with 1 Tbsp. olive oil then season lightly with salt/pepper. Place cubes in a single layer on baking sheet. Bake at 350°F. for 15-20 minutes, stirring every 4-5 minutes until lightly browned and crisp. Remove from pan; let cool.

Salad Dressing And Salad:
  1. Make salad dressing in the same bowl you will serve the salad in. Whisk together 1½ Tbsp. red wine vinegar and ⅛ tsp. salt. Slowly drizzle in 1½ Tbsp. olive oil, WHISKING CONSTANTLY while adding!

  2. Chop tomatoes, saving the juice and seeds. Place tomatoes, seeds and juice into bowl with salad dressing. Add cannellini beans, red onion, ¾ Tbsp. fresh basil and ½Tbsp. oregano (this is half of total amt. called for). Toss well, to cover everything with salad dressing. Set bowl aside. Let salad "rest and marinate" for 20 minutes.

  3. Add arugula and croutons to salad; toss to combine everything. Take a bite, season with additional salt and black pepper, if desired.

  4. Garnish salad with grated or shaved Parmesan cheese. Serve immediately. Enjoy!

Recipe Notes

TIP: I recommend baking the croutons while the salad "rests" (for 20 minutes). in order to save time!

Nutrition Facts
Panzanella Salad
Amount Per Serving (1 (1/3 of total))
Calories 324 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Trans Fat 0.05g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 6mg2%
Sodium 715mg31%
Potassium 415mg12%
Carbohydrates 27g9%
Fiber 6g25%
Sugar 10g11%
Protein 10g20%
Vitamin A 1377IU28%
Vitamin C 19mg23%
Calcium 211mg21%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Panzanella Salad is a classic Mediterranean dish with tomatoes, croutons, white beans, arugula, Parmesan and herbs in oil and vinegar dressing.

Clam and Potato Chowder

Enjoy a bowl of Clam and Potato Chowder any time of the year! This tasty chowder is easy to make, and the recipe yields about 5 servings.
Enjoy a bowl of Clam and Potato Chowder any time of the year! This tasty chowder is easy to make, and the recipe yields about 5 servings.

I don’t know about you, but we love soup at our house! I used to think soup was only a cold weather dish but have now come to appreciate a good bowl of soup any old time of the year.

Today I want to share a recipe for a hearty clam and potato chowder that is actually pretty simple to make. It is packed with lots of tender cubed potatoes and clams and is flavored with bacon, spices, broth and cream.

As written, the recipe typically will yield about 5 good sized bowls of chowder as a main dish, and more if you serve smaller portions of chowder (as a “soup” side dish).

I really think you will enjoy this thick chowder as a delicious main dish, especially when served with thick, crusty bread slices on the side (to dip!). Here’s how to make clam and potato chowder. 

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

First- A Little Prep

Cut two strips of bacon into small pieces, then cook them until they’re fully cooked and crispy in a medium skillet. When done, leave the bacon pieces AND any bacon grease that has accumulated in the skillet (don’t clean it out!).

Bacon is cut into thin pieces then cooked until crisp.

Add 2 Tablespoons of butter to the skillet and cook on Medium heat until the butter melts. Add chopped onions, celery and HALF of the cubed potatoes called for in the recipe.

These potatoes will become tender and will help the chowder to thicken slightly later as the remaining ingredients including liquids are added.

Butter is melted then celery and half the cubed potatoes are cooked with the bacon.

Cook this mixture for 10 minutes, stirring often. During the last minute of cooking, add minced garlic and stir constantly so it doesn’t burn.

Minced garlic is added to the celery, potatoes and bacon.

Stir in all-purpose flour until it is becomes fully blended into the potatoes, etc. The flour will help act as a thickener for the chowder as several liquids are added while the chowder cooks.

Adding the flour and letting it “cook” a minute or two helps cook the “flour” taste out. Cook this mixture for about 1-2 minutes, stirring often to coat the potatoes, celery and onions with flour. 

Flour is stirred into the vegetables to act as a thickener for the chowder.

Cook The Chowder

Add 3 cups of chicken stock, the reserved clam juice, salt, pepper and dried thyme. Stir well until combined, then stir in the remaining half of the cubed potatoes.

Chicken stock, clam juice and spices are added to the saucepan.Remaining half of the potatoes are added into the chowder in the pan.

Cook the chowder on Medium-Low until the chowder has thickened and the potatoes are tender. Stir the chowder often, until the newly added potatoes have become tender.

Pour in 2 cups of half and half and stir until combined. NOTE: You can substitute heavy whipping cream for the half and half, if desired (this results in a lot more calories per serving but makes the chowder creamier).

Heavy whipping cream is poured into the thickened chowder.

Add the drained clams to the chowder and stir them in until they’re fully incorporated. Continue to heat the chowder on LOW heat.

Canned, drained clams are stirred into the clam and potato chowder in the pan.

Heat the soup until everything is heated through, but don’t let the chowder come to a boil. Keep it at a low simmer, stirring often until it becomes hot.

The clam and potato chowder is heated through before serving.

Time To Serve The Clam and Potato Chowder

Ladle the hot clam and potato chowder into individual serving bowls and garnish each serving as desired! We enjoy this dish served with crusty French bread slices on the side (which we use to sop up some of that chowder)!

A spoonful of the chowder showing the clams and potatoes.

I hope you have the chance to make this lovely clam and potato chowder, and trust you will enjoy it, too! The recipe, as written usually yields enough chowder for about 5 servings.

Thanks so much 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 GREAT day.

Looking For More SOUP and CHOWDER 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 soup and chowder recipes to choose from, including:

 

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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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Author's signature

Original recipe source: unknown (original found on an old handwritten index card and adapted to our taste)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Clam and Potato Chowder
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

Enjoy a bowl of Clam and Potato Chowder any time of the year! This tasty chowder is easy to make, and the recipe makes about 5 servings.

Category: Main Dish, Soup
Cuisine: All Cuisines
Keyword: clam and potato chowder
Servings: 5
Calories Per Serving: 348 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 slices bacon slices cut into thin strips
  • 2 Tablespoons butter
  • 1 cup chopped yellow onion
  • ¼ cup minced celery
  • pounds russet potatoes peeled, cut in small cubes, *divided use
  • 1 clove garlic minced
  • 4 Tablespoons all-purpose flour
  • 3 cups chicken broth
  • 2 6.5 oz. cans of minced clams** **reserve the juice!
  • ½ teaspoon dried thyme
  • salt and pepper, to taste
  • 2 cups half and half
Instructions
  1. Cut bacon in small pieces; cook until browned/crispy in a large saucepan or Dutch oven. When done, leave bacon AND bacon grease in the pan (don't clean it).

  2. Add butter to the pan; cook on Medium heat until butter melts. Add onions, celery and HALF of the cubed potatoes. Cook for 10 minutes, stirring often. During last minute, add minced garlic; stir constantly so it doesn't burn.

  3. Stir in flour until it is fully blended in. Cook this mixture for about 1-2 minutes, stirring often to coat the potatoes, celery and onions with flour.

  4. Add chicken stock, reserved clam juice, thyme and a pinch or two of salt and pepper. Stir well, then add remaining half of the potatoes; stir to combine.

  5. Cook on Medium-Low, stirring often until newly added potatoes have become tender. Pour in 2 cups of half and half and stir until combined. NOTE: You can substitute heavy whipping cream if desired (more calories per serving but makes chowder even more creamy).

  6. Add drained clams to the chowder; stir until fully incorporated. Continue to heat chowder on LOW heat until fully heated through. Taste; add additional salt and pepper, if needed. Ladle hot chowder into bowls; garnish as desired. Enjoy!

Nutrition Facts
Clam and Potato Chowder
Amount Per Serving (1 g)
Calories 348 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 58mg19%
Sodium 849mg37%
Potassium 719mg21%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 7g8%
Protein 10g20%
Vitamin A 550IU11%
Vitamin C 10mg12%
Calcium 143mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy a bowl of Clam and Potato Chowder any time of the year! This tasty chowder is easy to make, and the recipe yields about 5 servings.

 

Crème de Menthe Brownies

Crème de Menthe Brownies are decadent dessert bars, with a fudgy brownie layer, mint filling layer and chocolate top. Recipe yields 16 bars!
Crème de Menthe Brownies are decadent dessert bars, with a fudgy brownie layer, mint filling layer and chocolate top. Recipe yields 16 bars!

Today I want to share an amazing recipe for crème de menthe brownies, delectable and decadent dessert bars I’m confident you’re going to love.

If you love chocolate (like I do-sigh) then I’m sure these brownies will be a big hit. The brownies have three distinct layers consisting of a baked brownie base, spread with a peppermint flavored filling, then topped off with a hardened chocolate glaze. They are amazing!

The prep work does take a bit of time as each layer is made separately and has to cool or be refrigerated before the next layer goes on. That’s not a problem for me; it’s just something you will need to take into account if you plan to make them.

Believe me, these fudgy, layered brownies are worth every minute of your time once you taste them! Here’s how to make crème de menthe brownies.

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

Make The Brownie Layer

Before beginning, preheat your oven to 350°F. and lightly grease a 9″ x 9″ square baking dish on the bottom and sides. You will want your oven and prepared pan ready to go after mixing the brownie layer!

In a double boiler, heat unsweetened baking chocolate with butter on low heat until they melt. **This involves putting the chocolate and butter in a small saucepan and placing it over a larger pan of simmering water. Be careful to not let any water get into the pan with the chocolate or butter.

Once they are fully melted, stir to combine, then remove the pan up and out of the simmering water and let the mixture cool slightly.

Unsweetened chocolate and butter are melted in a double boiler.

While the chocolate mixture cools, prepare the batter for the brownie layer. In a medium-sized mixing bowl, whisk eggs well, then add granulated sugar and whisk again until the mixture is fluffy, and fully combined.

Add flour, vanilla extract, crème de menthe liqueur and salt, then pour the cooled chocolate and butter mixture into the bowl. TIP: The chocolate needs to be cooled before adding so it doesn’t “scramble” the eggs! Whisk (or stir) until all these ingredients are fully combined together.

Cooled chocolate mixture is poured over sugar, flour, eggs, etc. in a bowl.

Prepare The Batter To Bake The Brownie Layer

Once the batter is fully combined, you will have your brownie batter ready to go. Pour the brownie batter into the greased baking dish.

The batter is sully combined for the brownie layer.

Bake the brownie layer at 350°F for about 20-22 minutes. When done, the brownie layer should have slightly pulled away from the sides of the dish. If you insert a toothpick into the center of the brownie layer, it should come out clean (free of batter).

Place the baking dish on a wire rack, set aside and let the brownie layer cool (still in the pan) to room temperature.

After baking, the brownie layer pulls away from the sides of the pan slightly.

Make The Crème de Menthe Filling Layer

While the brownie layer is cooling, make the crème de menthe filling for the second layer. Beat the butter, cream cheese and powdered sugar using an electric mixer on Medium speed until they’re well-blended.

Powdered sugar and butter are beaten together using an electric mixer.

Add crème de menthe liqueur to the filling mixture. Crème de Menthe is a liqueur found in grocery or liquor stores and is known for its bold peppermint flavor. It can be used to flavor drinks, cakes, frostings, grasshopper pie, etc.

I make my own from scratch, and plan to share the recipe soon on my blog. It’s simple to make and adds a lot of mint flavor to many recipes!

Crème de menthe liqueur is added to the powdered sugar and butter mixture.

Beat the batter very well until it becomes thick and creamy. The batter for layer #2 will have a slight, pale green color, as well. TIP: If you want the filling to look greener, simply add a drop or two of green food color (making it greener is perfect for St. Patrick’s Day!).

The mint-flavored filling is beaten until thick and creamy with an electric mixer.

Spread the Mint Filling

When you’re sure the brownie layer is cool, spread the crème de menthe filling on top to cover. Place the pan in the refrigerator and chill until the mint layer is very cold and firm.

Keep the dish in the refrigerator while you make the final chocolate topping layer. Remove it from the fridge only when you are ready to pour the warm (not hot) chocolate topping glaze on!

A layer of mint filling is spread over the brownie layer in the baking dish.

Make A Chocolate “Glaze” Layer

The final layer for the crème de menthe brownies is a chocolate “glaze”. Use a double boiler to make it (once again using a small pan over a larger pan of simmering water).

Put chocolate chips and butter in a double boiler. Cook, stirring often, until they melt and the glaze is completely smooth. Remove the pan from the heat once it is done and let it cool down until it is “WARM” (but not hot).

A glaze is made using chocolate chips and butter, cooked in a double boiler.

Pour the WARM chocolate glaze over the mint layer, spreading or tilting the baking dish until the entire surface is covered. Place the brownies back in the refrigerator until the chocolate hardens.

Chocolate glaze is spread on top of the mint filling, then refrigerated until hardened.

Serve And Enjoy Crème de Menthe Brownies

Take the brownies out of the refrigerator about 15 minutes before slicing (to avoid cracking the cold, hardened chocolate glaze). Cut the brownies into 16 portions, serve and enjoy!

Crème de menthe brownies are cut, revealing three distinct layers.

Creme de menthe brownies are absolutely fudgy and delicious, with that lovely little pop of peppermint flavor from the middle layer! We absolutely LOVE these brownies, and hope you will, too!

Any leftovers you may have can be stored in the refrigerator (for best results) for several days. However, I need to warn you that they may not last too long because they are so GOOD!

One of the creme de menthe brownies, cut and ready to be eaten.

Thanks for taking time out of your day to stop by my blog. I hope you have the chance to make (and enjoy) these delicious brownies. They are quite decadent and are such a yummy treat!

Take care, may God bless you, and I hope you enjoy an absolutely wonderful day.

Looking For More BAR COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some amazingly delicious bar cookie recipes you can check out, including:

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Recipe adapted from: Paula Deen’s Creme De Menthe Brownies Recipe – Food.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Crème de Menthe Brownies
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Crème de Menthe Brownies are decadent dessert bars, with a fudgy brownie layer, mint filling layer and chocolate top. Recipe yields 16 bars!

Category: Dessert
Cuisine: All Cuisines
Keyword: crème de menthe brownies
Servings: 16
Calories Per Serving: 314 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Brownie Base- Layer #1:
  • 2 ounces unsweetened baking chocolate
  • ½ cup butter =1 stick
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup all purpose flour
  • teaspoon crème de menthe liqueur
  • ¾ teaspoon vanilla extract
  • ¼ teaspoon salt
Mint Filling- Layer #2:
  • ½ cup butter softened (but not melted)
  • ¼ cup cream cheese softened
  • 2 cups powdered sugar (sifted)
  • 2 Tablespoons crème de menthe liqueur
Chocolate Topping- Layer #3
  • 3 ounces semi-sweet chocolate chips
  • 3 Tablespoons butter
Instructions
  1. Preheat oven to 350°F. Lightly grease bottom/sides of a 9" x 9" baking dish.

  2. BROWNIE LAYER (#1): In a double boiler, melt unsweetened baking chocolate with butter on low heat, stirring often until smooth. Remove from heat; let mixture cool slightly.

  3. In a medium bowl, whisk eggs; add granulated sugar; whisk until mixture is fluffy and fully combined. Add flour, crème de menthe and salt; pour cooled chocolate mixture into the bowl. TIP: Chocolate must be cooled before adding so it doesn't "scramble" the eggs! Stir until fully combined. Pour batter into prepared dish.

  4. Bake brownie layer at 350°F. for 20-22 minutes. When done, brownies should have slightly pulled away from sides of the dish. Insert a toothpick into the center; it should come out clean (free of batter). Place baking dish on wire rack; set aside/let cool (still in the pan) to room temperature.

  5. MINT LAYER (#2): While brownies cool, make mint filling. Beat butter, cream cheese and powdered sugar with electric mixer on Medium until well-blended. Add crème de menthe. Beat well until it becomes smooth, thick and creamy. TIP: If you want greener filling, add 1-2 drops of green food color.

  6. Once brownie layer is cool, gently spread mint filling on top. Place pan in refrigerator; chill until mint layer is cold/firm. Keep refrigerated while you make chocolate topping.

  7. CHOCOLATE TOPPING (#3): Put chocolate chips and butter in a double boiler. Cook over simmering water, stirring often until melted and smooth. Remove pan from heat; let it cool down until "WARM" (but not hot). Pour WARM chocolate glaze over the mint layer, spreading or tilting baking dish until covered. Place brownies back in refrigerator- chill them until chocolate hardens.

  8. TO SERVE: Remove brownies from refrigerator 15 minutes before slicing (to avoid cracking the hardened chocolate glaze). Cut into 16 portions, serve and enjoy!

Recipe Notes

NOTE: This recipe's prep time does not include the time needed to cool down layers after baking or refrigerate the layers (times may vary), so plan accordingly.

Nutrition Facts
Crème de Menthe Brownies
Amount Per Serving (1 brownie)
Calories 314 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 62mg21%
Sodium 169mg7%
Potassium 86mg2%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 30g33%
Protein 2g4%
Vitamin A 477IU10%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Crème de Menthe Brownies are decadent dessert bars, with a fudgy brownie layer, mint filling layer and chocolate top. Recipe yields 16 bars!

 

 

Asian-Style BBQ Sauce

Make a batch of Asian-Style BBQ sauce for baked or grilled chicken, pork or beef! This easy, flavorful sauce is made in under 10 minutes.
Make a batch of Asian-Style BBQ sauce for baked or grilled chicken, pork or beef! This easy, flavorful sauce is made in under 10 minutes.

It’s summer and we love to BBQ at our home! Today I want to share a yummy recipe for making Asian-Style BBQ sauce quickly (and simply) from scratch in the comfort of your own home!

This Asian inspired sauce is a wonderful twist on a traditional BBQ sauce. We love our “good old BBQ sauce”, but every now and then it’s fun to shake it up a bit and add a slightly different flavor palette to grilled or baked meats!

This simple sauce fits the bill perfectly, so I hope you’ll read on to see how easy it is to prepare and use. Here’s how to make Asian-style BBQ sauce.

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

What Ingredients Do I Need?

To make this Asian-style BBQ sauce you will need 7 ingredients (plus water). They are ketchup, Hoisin sauce, rice vinegar, soy sauce, sesame oil, fresh ginger and a pinch of red chili flakes.

The rice vinegar, hoisin sauce, soy sauce and sesame oil can typically be found in the Asian foods section of most grocery stores nowadays.  If you have an interest in making hoisin sauce from scratch, here is the homemade hoisin sauce recipe from my blog.

NOTE: I understand some people may not keep hoisin sauce, rice vinegar or sesame oil on hand, but if you’re able to buy them, they will last quite a while, so you can make more BBQ sauce (or use in other Asian recipes).

A photo of the ingredients used to make the Asian-style BBQ sauce.

Place all the ingredients (along with 2 teaspoons of water) into a small saucepan. Stir the mixture well, until all ingredients have been well-combined.

All the BBQ sauce ingredients are measured into a small saucepan.

Cook The Asian-Style BBQ Sauce

Bring the sauce to a simmer on Medium-Low heat, stirring this mixture occasionally to prevent it from scorching (from the sugar in the ketchup).

Sauce ingredients are stirred until fully combined in the saucepan.

Continue to cook the sauce for approximately 3-4 minutes, stirring occasionally. When done, the mixture should be hot, and the Asian-style BBQ sauce should have thickened slightly.

Asian-style BBQ sauce is simmered for 3-4 minutes until the sauce has thickened slightly.

Ready To Use The Asian-Style BBQ Sauce

Now your homemade Asian inspired BBQ sauce is ready to be used on a variety of meats. This delicious, flavorful sauce is good on chicken, pork or beef!

Use a pastry brush to apply the sauce to the meat of your choice. The recipe as written will yield about ½ cup of BBQ sauce, so adjust the recipe accordingly, to suit your needs.

This recipe for sauce can easily be doubled or tripled, but you may have to cook it a couple extra minutes until it thickens.

A pastry brush is used to spread the sauce on partially baked chicken.

We especially love the tangy kick this sauce brings to grilled chicken or pork chops. It really tastes great on baked chicken, as shown in the photos above and below.

When we bake the chicken, we bake it until the chicken is almost done, THEN baste it with this sauce and pop it back in the oven to finish cooking.

TIP: If grilling or baking, remember to keep an eye on it and turn the meat occasionally to prevent the sauce from burning!

The Asian-style BBQ Sauce adds color and great flavor to baked chicken!

I hope you have the opportunity to make this quick and easy to make Asian-Style BBQ Sauce, and trust you’ll enjoy it as much as we do!

If you would rather try another BBQ sauce for meat, be sure to check out my recipe for a more “traditional” honey BBQ sauce, shown below with other sauce recipes from my blog.

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 GREAT day!

Looking For More SAUCE 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 sauce recipes to choose from, including:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Asian-Style BBQ Sauce
Prep Time
3 mins
Cook Time
4 mins
Total Time
7 mins
 

Make a batch of Asian-Style BBQ sauce for baked or grilled chicken, pork or beef! This easy, flavorful sauce is made in under 10 minutes.

Category: Condiment, Sauce
Cuisine: Asian
Keyword: Asian-style BBQ sauce
Servings: 1 (total= about ½ cup)
Calories Per Serving: 356 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¼ cup ketchup
  • ¼ cup Hoisin sauce
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon soy sauce regular or low-sodium
  • 1 Tablespoon toasted sesame oil
  • 1 Tablespoon fresh ginger (finely grated)
  • 1 pinch red chili flakes
  • 2 teaspoons water
Instructions
  1. Place all the ingredients into a small saucepan. Stir the mixture well, until all ingredients have been well-combined.

  2. Bring the sauce to a simmer on Medium-Low heat, stirring occasionally to prevent it from scorching (from the sugar in the ketchup).

  3. Continue to cook the sauce for approx. 3-4 minutes, stirring occasionally. When done, the Asian-style BBQ sauce should have thickened slightly.

  4. Use as desired on baked or grilled meats. When grilling or baking, apply sauce once the meat is about halfway done cooking. Turn meats on grill occasionally to prevent burning. Enjoy!

Recipe Notes

NOTE: The caloric calculation provided is based on the entire amount of sauce (½ cup total), as the amounts of sauce used on individual portions of meat may vary greatly.

Nutrition Facts
Asian-Style BBQ Sauce
Amount Per Serving (1 (½ cup total))
Calories 356 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Polyunsaturated Fat 7g
Monounsaturated Fat 6g
Cholesterol 2mg1%
Sodium 2238mg97%
Potassium 338mg10%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 32g36%
Protein 4g8%
Vitamin A 342IU7%
Vitamin C 3mg4%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a batch of Asian-Style BBQ sauce for baked or grilled chicken, pork or beef! This easy, flavorful sauce is made in under 10 minutes.

 

 

Air Fryer Salad Croutons

It’s quick and easy to make delicious, well-seasoned Air Fryer Salad Croutons to add crunch and flavor to a favorite mixed green salad.
It's quick and easy to make delicious, well-seasoned Air Fryer Salad Croutons to add crunch and flavor to a favorite mixed green salad.

Today I want to share a very simple way to make croutons for green salads in the comfort of home using an air fryer! I’ve baked homemade croutons for years, but when it is hot outside, I use my air fryer instead of our oven, because it helps our kitchen stay cooler!

Once you’ve cut up about 4 pieces of stale French or Sourdough bread, you’re ready to go! Now you’ll add a buttery seasoning mix to the bread cubes and cook them! It is so easy and pretty quick to make salad croutons using an air fryer!

When the croutons are done cooking, they’re golden brown, crispy, delicious and ready to use on top of mixed green salads! Here’s how to make air fryer salad croutons!

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

Make A Seasoning Mix For The Salad Croutons

You will need butter, dried parsley flakes, grated Parmesan cheese, garlic powder and seasoning salt to make the seasoning for the croutons.

Parsley flakes, Parmesan cheese, garlic powder and seasoning salt ready to season croutons.

Melt butter in a small saucepan on low heat and add the spices to the pan once the butter has melted. Stir until the spices are fully incorporated. Remove the saucepan from the heat and set it aside to cool slightly.

Spices and Parmesan are added to melted butter in saucepan.Buttery seasoning mix will be used to season the salad croutons.

Season The Croutons

Cut four 1″ slices of stale French or sourdough bread into bite-sized cubes. The bread cubes shown below are cut from a loaf of Cheddar Chive No-Knead Bread I made (recipe coming soon).

Stale bread is the best choice instead of fresh, because the bread cubes don’t get soggy once the melted butter and spices are added. Place the bread cubes in a large bowl.

Sourdough or French bread is cut into cubes and placed in a bowl.

Pour the melted butter and spice mixture over the bread cubes in the bowl. Toss the croutons gently to allow the seasoning mix to coat all of the bread cubes.

The seasoning mix is poured over bread cubes and tossed well to combine.

Cook The Air Fryer Salad Croutons

Preheat your air fryer according to the manufacturer’s instructions. Once the croutons are well-coated with the seasoning mix, place them in the inner air fryer basket in a single layer.

Cook the croutons at 300°F. for 4 minutes, then remove the basket from the air fryer. Gently toss or turn the croutons to the other side (as quickly as possible).

Lay them back in the basket in a single layer. Continue to cook the croutons 4-5 more minutes OR until they’re golden brown and crispy. Keep an eye on them because you don’t want them to burn.

NOTE: I use a Cosori air fryer, and the croutons typically take about 8 minutes total to be done. Your time may vary slightly (less time or more), depending on crouton size and your air fryer.

Air fryer basket with seasoned croutons, ready to cook.

Use The Air Fryer Salad Croutons

When the croutons are done, browned and crispy, remove them from the air fryer. Transfer the croutons onto paper towels to allow them to cool.

When done air frying, the salad croutons cool on paper towels.

Here’s a close-up photo of these delicious croutons! Once they’re cooled to room temperature they are ready to serve on top of a yummy mixed green salad.

A closeup photo of well-seasoned, crispy air fryer salad croutons, ready to use.

Add several croutons to a favorite salad and dig in! The croutons are seasoned well, and are a nice, crunchy topping for your salad. Enjoy!

Several air fryer salad croutons are added to a mixed green salad.

I really hope you have the chance to make homemade air fryer salad croutons because they’re delicious, simple to make and easy on the ol’ budget!

Thank you for stopping by today, 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 SALAD RECIPES To Use Croutons On?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful salad recipes these croutons would be great on, including:

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0 from 0 votes
Air Fryer Salad Croutons
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
 

It's quick and easy to make delicious, well-seasoned Air Fryer Salad Croutons to add crunch and flavor to a favorite mixed green salad.

Category: Condiment, Miscellaneous, Salad
Cuisine: All Cuisines
Keyword: air fryer salad croutons
Servings: 1 (total amount of croutons)
Calories Per Serving: 338 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 1" slices sourdough or French bread, slightly stale or other white bread
  • 3 Tablespoons butter melted
  • 1 teaspoon grated Parmesan cheese* *Kraft shaker can is best for croutons
  • 1 teaspoon dried parsley flakes
  • ½ teaspoon garlic powder
  • ½ teaspoon seasoning salt
Instructions
  1. Melt butter in a small pan on low heat, then add the spices. Stir until the spices are fully incorporated. Remove pan from the heat; set it aside to cool slightly.

  2. Cut four 1" slices of stale French or sourdough bread into bite-sized cubes (about 2 cups total). Place bread cubes in a large bowl. TIP: Stale bread is the best choice, because it doesn't get soggy once butter and spices are added.

  3. Pour butter and spice mixture over the bread cubes. Toss the croutons gently to allow seasoning mixture to coat the bread cubes.

  4. Preheat air fryer according to manufacturer's instructions. Once preheated, place seasoned croutons in the inner air fryer basket in a single layer.

  5. Cook croutons at 300°F. for 4 minutes, then remove basket from the air fryer. Gently toss or turn croutons to the other side (as quickly as possible). Spread them back in the basket in a single layer. Continue cooking croutons 3-4 more minutes OR until they're golden brown and crispy. NOTE: Your cooking time may vary slightly (less or more time), depending on crouton size and your air fryer.

  6. When croutons are done, transfer them onto paper towels to cool. When cooled, use them on green salads. Enjoy!

Recipe Notes

NOTE: The caloric calculation shown is for the entire recipe, as the number of croutons used per salad may vary greatly. This calculation is an estimate only, based on using four 1" slices of sourdough bread.  

Nutrition Facts
Air Fryer Salad Croutons
Amount Per Serving (1 g)
Calories 338 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 22g138%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 95mg32%
Sodium 1544mg67%
Potassium 45mg1%
Carbohydrates 4g1%
Fiber 0.3g1%
Sugar 0.3g0%
Protein 3g6%
Vitamin A 1094IU22%
Vitamin C 0.1mg0%
Calcium 59mg6%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's quick and easy to make delicious, well-seasoned Air Fryer Salad Croutons to add crunch and flavor to a favorite mixed green salad.

Broiled Honey Dijon Salmon

Looking for a quick dinner? Make Broiled Honey Dijon Salmon in 10 minutes! Coated in honey Dijon sauce and broiled, it’s easy and delicious!
Looking for a quick dinner? Make Broiled Honey Dijon Salmon in 10 minutes! Coated in honey Dijon sauce and broiled, it's easy and delicious!

Today I want to share a delicious dinner recipe featuring skinless salmon fillets! You know those nights when you need to get something good on the table for dinner, but it’s been a CRAZY busy day? That’s when this recipe will come in handy.

It’s as simple as whipping up a super easy sauce in under a minute, basting it on salmon fillets and cooking it under an oven broiler until done. That’s it!

How easy is that? The whole thing is typically on the table in about 10 minutes, from start to finish and has wonderful flavor. It’s EASY, it’s QUICK, and it’s GOOD! Here’s how to make Broiled Honey Dijon Salmon.

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

Make the Honey Dijon Sauce

The only other ingredients you’ll need besides the salmon fillets are the ones used to make the delicious seasoning sauce. They are sea salt, chili powder, apple cider vinegar, cayenne pepper, honey, Dijon mustard and ground black pepper.

The spices and condiments used to season the salmon fillets are shown.

Combine all the sauce ingredients in a small bowl and stir well, until they are fully combined. This mixture is what you will use to bring additional flavor to the salmon.

Ingredients used to season the salmon fillet are combined in a small bowl.

Prepare The Salmon

Pat boneless, skinless salmon fillet dry by blotting them well using a paper towel to remove excess moisture.

Two thin salmon fillets are patted dry using a paper towel.

The salmon I used this time were fairly thin (about ¾” thick), which means less cooking time, because thinner fillets take less time to cook through (approx. 7 minutes).

I normally use fillets that are 1″-1¾” thick, but either size is perfectly fine for this recipe, and both will yield good results if you simply keep an eye on them as they cook.

Place the fillets on parchment paper or aluminum foil and then place them on a rimmed baking sheet before seasoning the salmon. 

Two salmon fillets are placed on a parchment paper-lined baking sheet.

Here’s a photo of two thicker salmon fillets. If using fillets this size (about 1″-1¾” thick) it will usually take about 8-9 minutes to fully finish cooking them through.

Two thicker salmon fillets are shown as a comparison.

Add The Honey Dijon Sauce And Then Broil

Use a pastry brush to fully coat each salmon fillet with the honey Dijon sauce. Put the sauce on thick and use it all to cover the top and sides of each piece.

Two skinless salmon fillets are covered with a honey Dijon seasoning sauce before broiling.

Turn your oven setting to BROIL. Place the baking sheet about 5″-6″ away from the heat source. Broil the salmon for 7-10 minutes, depending on the thickness of the fillets you are using. 

Rotate the pan once during the broiling time to ensure even cooking. Keep an eye on the salmon as it cooks, to make sure it doesn’t “overcook” and dry out. The salmon, when done, should be cooked to a safe internal temperature of 145° and should flake easily with a fork.

After cooking, the broiled honey Dijon salmon is cooked through and flakes easily.

Serve the broiled honey Dijon salmon with some of your favorite sides and enjoy this quick and easy seafood meal!

Two pieces of broiled honey Dijon salmon shown on a plate with rice and asparagus.

Steamed white rice and some crisp-tender steamed asparagus were the side dishes that were enjoyed with the salmon. Both pieces are shown on the plate in the photo below. It was all quite delicious!

Asparagus and white rice, served on a white plate with broiled honey Dijon salmon.

I hope you have the opportunity to try broiled honey Dijon salmon and trust you will enjoy it as much as we do! It is such a quick prep for a really delicious dinner.

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, friend.

Looking For More SALMON 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 salmon recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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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Original recipe source: unknown

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0 from 0 votes
Broiled Honey Dijon Salmon
Prep Time
2 mins
Cook Time
8 mins
Total Time
10 mins
 

Looking for a quick dinner? Make Broiled Honey Dijon Salmon in 10 minutes! Coated in honey Dijon sauce and broiled, it's easy and delicious!

Category: Entree-Seafood
Cuisine: All Cuisines
Keyword: broiled honey Dijon salmon
Servings: 2
Calories Per Serving: 201 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 (4-5 oz.) skinless salmon fillets approx. 1" thick
For Seasoning Sauce:
  • 1 Tablespoon honey
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon apple cider vinegar
  • ½ teaspoon chili powder
  • ¼ teaspoon sea salt
  • 1 pinch ground black pepper
  • 1 pinch cayenne pepper
Instructions
  1. Turn oven to BROILER setting to preheat. Cover a baking sheet with parchment paper or aluminum foil.

  2. Combine all sauce ingredients in a small bowl; stir until fully combined.

  3. Blot salmon fillets dry using a paper towel. Place fillets on prepared baking sheet. Use a pastry brush to fully coat each salmon fillet (top and sides) with sauce.

  4. Place baking sheet 5"-6" away from the heat source. Broil salmon for 7-10 minutes, depending on the thickness of the fillets. Rotate the pan once during broiling to ensure even cooking. Keep an eye on the salmon as it cooks, so it doesn't "overcook" and dry out. The salmon should be cooked to a safe internal temperature of 145° and flake easily with a fork when done.

  5. Serve and enjoy!

Nutrition Facts
Broiled Honey Dijon Salmon
Amount Per Serving (1 g)
Calories 201 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 62mg21%
Sodium 432mg19%
Potassium 589mg17%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 9g10%
Protein 23g46%
Vitamin A 220IU4%
Vitamin C 0.1mg0%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Looking for a quick dinner? Make Broiled Honey Dijon Salmon in 10 minutes! Coated in honey Dijon sauce and broiled, it's easy and delicious!