Faith, Family, Fun… and Great Food, Prepared With Love
I wish all my wonderful readers the most joyous holiday season! I’ll be back here in the New Year (after a short Christmas break) with more delicious, new recipes to make and enjoy with those you love.
Have a blessed Christmas and a Happy New Year, whether you find yourself alone or surrounded by family and/or friends. I wish you all the very best, and I sincerely thank you for your support this past year!
With a GRATEFUL heart,
JB (The Grateful Girl Cooks!)
Parmesan Garlic Green Beans are a delicious, easy side dish! They’re baked with butter, Parmesan, garlic and Italian seasoning until tender.
If you’re looking for a wonderful way to prepare fresh green beans, may I suggest this recipe for Parmesan Garlic Green Beans? They are so yummy, and don’t require too much prep work!
This vegetable side dish is ready in about 25 minutes, and most of that time is “cooking time”. These tasty green beans can be a perfect compliment for a wide variety of main dishes.
The recipe as written below, will yield 3 servings, but it’s so easy to double or triple the recipe, based on your needs! Here’s how to make Parmesan Garlic Green Beans.
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Snap or cut the stem end off of the fresh green beans, then give them a quick rinse before cooking them. I was grateful to be able pick these green beans from our raised bed garden in our backyard!
It is okay to avoid this step (and go straight to the next one), but I have found it makes the finished green beans more tender to the bite once the entire recipe is done! I recommend this step, but of course, it is your decision!
Place the green beans in a microwave-safe bowl, and add 1 cup of water to the bowl. Microwave the green beans on High power for 3 minutes.
While the beans cook, place water and ice cubes in a separate bowl (large enough to hold the green beans). The water will need to be icy cold as soon as the beans are done.
Immediately after the beans finish microwaving, plunge them into the ice water (water and cubes) in a separate bowl. The ice water helps “shock” the beans to quickly stop the cooking process (and preserves their color). Let them soak for a minute.
Drain the green beans well, pat them dry (as much as possible), then place them in a large bowl. Add soft butter, minced garlic, grated Parmesan cheese, Italian seasoning, salt and pepper. TIP: Pinch the soft butter into small pieces!
Gently stir to combine all these ingredients as much as possible. The soft butter will remain a bit “clumpy”, but try to distribute the small pieces throughout the mixture.
Spread the green beans out on a large baking sheet, making sure the butter “clumps” and spices are evenly distributed. Bake the Parmesan garlic green beans at 400°F for 15-20 minutes, turning them over halfway through the baking time.
TIP: I have found the green beans are typically done (crisp on the outside-tender inside) after 15 minutes, so be sure to check yours, because oven temps can vary quite a bit. You don’t want to burn them!
When done, transfer the green beans (using a spatula) from the baking sheet to a serving platter. Garnish them with chopped, fresh parsley (optional), and serve immediately while they are hot.
The buttery, Parmesan covered, well-seasoned green beans are delicious, and have LOTS of great flavor! Serve them with a favorite main dish and enjoy every bite.
I hope you have the opportunity to make this delicious veggie side dish for those you love, and trust everyone will enjoy these green beans as much as we do.
Thank you 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.
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a large variety of delicious veggie recipes to choose from, including:
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Recipe adapted from Christina Cherrier at: https://www.eatwell101.com/roasted-garlic-parmesan-green-beans-recipe
Parmesan Garlic Green Beans are a delicious, easy side dish! They're baked with butter, Parmesan, garlic and Italian seasoning until tender.
Preheat oven to 400℉. (204.4 ℃).
Trim stem end off beans; rinse beans. Place beans in microwave-safe bowl, and add 1 cup water. Microwave on High power for 3 minutes.
While beans cook, in separate bowl place water and ice cubes. Immediately after beans finish cooking, plunge them into the ice water (to stop cooking process). Let soak for 1 minute.
Drain beans, pat dry; transfer to a large bowl. Add soft butter, garlic, Parmesan, Italian seasoning, salt, pepper. TIP: Pinch butter in small pieces! Gently stir to combine ingredients as much as possible (butter will remain "clumpy). Spread green beans on a large baking sheet; make sure butter pieces and spices are evenly distributed.
Bake at 400°F. (204.4 ℃) for 15-20 minutes, turning beans over halfway through baking time. TIP: The beans are typically done (and crisp-tender) after 15 minutes, but be sure to keep an eye on them, because oven temps can vary quite a bit.
When done, transfer green beans (with a spatula) to a serving platter. Garnish with chopped, fresh parsley (optional). Serve immediately. Enjoy!
Here’s one more to pin on your Pinterest boards!
Have you tried Instant Pot Cornbread? It’s super easy, and yields 8 delicious slices of cornbread to serve with a favorite soup or meal.
When I was growing up, my Mom made homemade cornbread for our family a LOT! I guess she also ate a lot of cornbread while she was growing up in East Texas, and she passed her love of it on to me!
Typically I bake many varieties of cornbread, but have also used my Instant Pot to make it, too! It is especially convenient to use an Instant Pot when it’s hot outside and I don’t want to heat up our kitchen using the oven!
Today I want to share this simple recipe with you, and hope you enjoy it, too. If you have access to an Instant Pot (our son gave me the one I use), I’d encourage you to try this cornbread recipe, because it’s so good! Here’s how to make Instant Pot Cornbread.
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Whisk an egg, buttermilk and vegetable oil in a medium-sized bowl until these ingredients are well-combined and lump-free.
Add yellow cornmeal, all purpose flour, granulated sugar, baking powder and salt to the egg mixture in the bowl. Stir until all ingredients are combined.
That’s it! See how easy that was? This is your batter for the cornbread! Now it’s time to prepare the pan for the batter.
I have an 8 quart Instant Pot, so I use a 7″ springform cheesecake pan (with removable bottom) when I make the Instant Pot cornbread. You can also use a 7″ cake pan for this recipe, if needed.
Tightly wrap a sheet of aluminum foil around the bottom of the pan (on the OUTSIDE) to seal the pan. This helps prevent any liquid from getting in or batter leaking out while the cornbread is cooking!
Spray the bottom and sides of the springform pan (on the INSIDE) with non-stick baking spray. Pour the cornbread batter into the springform pan.
Now tightly cover the top of the springform pan with aluminum foil to seal it. You should now have tightly wrapped foil on the TOP and the BOTTOM of the batter-filled springform pan.
Place a trivet on the bottom of the inner pot, then add 1 cup of water to the Instant Pot (the water is necessary to bring the Instant Pot to full pressure). Carefully lower the foil-covered springform pan onto the trivet.
You should now have water, a trivet, and the foil-covered springform pan in the inner pot of your pressure cooker. Now it’s time to cook some cornbread!
Securely lock the lid in place, and flip the pressure release valve to SEALING. Press the MANUAL (or HIGH PRESSURE) button and program the timer for 55 minutes.
It takes 10-15 minutes for the Instant Pot to reach full pressure, then the pressure gauge will pop up, and the timed cooking program will begin.
Once the cooking time ends, let the pressure release NATURALLY (do nothing) for 10 minutes, then flip the pressure release knob to VENTING, to release any remaining pressure/steam from the machine.
Once all steam has been released and the pressure gauge drops back down, the Instant Pot may be opened safely.
Carefully remove the cornbread pan out of the Instant Pot. Wipe off any excess moisture from the foil on top with paper towels before opening.
Remove the foil completely from the pan. Release the springform latches to remove the sides of the pan and lift the cornbread out by pushing up the bottom removable piece of the pan. Let the Instant Pot Cornbread cool on a wire rack for a minute or two before slicing and serving.
Serve the Instant Pot cornbread warm. I love a wedge of cornbread covered with softened butter, and my husband loves his cornbread slice drizzled with honey or molasses.
This cornbread will pair nicely with a large variety of main dishes, but our favorite way to enjoy a slice is with a big steaming hot bowl of my Mom’s Old-Fashioned Chili!
We love this cornbread, and I hope you have the chance to make this recipe, and trust you’ll love it, too! I appreciate how easy it is to make in my Instant Pot, and it tastes wonderful, as well.
Thank you 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 great day.
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have begun adding Instant Pot recipes to this blog over the past few months and already have a nice selection you might enjoy, including:
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Original recipe source: Aimee, at: https://www.shugarysweets.com/instant-pot-cornbread/
Have you tried Instant Pot Cornbread? It's super easy, and yields 8 delicious slices of cornbread to serve with a favorite soup or meal.
Whisk egg, buttermilk and oil in a medium bowl until combined and lump-free. Stir in cornmeal, flour, sugar, baking powder and salt just until combined.
Tightly wrap aluminum foil outside around the bottom of a 7" springform pan to seal the pan. This prevents liquid from getting in or batter leaking out while cornbread cooks! Spray the inside (bottom/sides) of the springform pan with non-stick baking spray.
Pour cornbread batter into prepared springform pan. Tightly cover the top of the springform pan with more foil, to seal it. You should have tightly wrapped foil on the TOP and BOTTOM of the batter-filled springform pan.
Place trivet on the bottom of the pressure cooker's inner pot; add 1 cup of water. Carefully lower the foil-covered springform pan onto the trivet.
Lock the lid in place; flip pressure release valve to SEALING. Press MANUAL (or HIGH PRESSURE) button; set timer for 55 minutes. It takes 10-15 minutes for the Instant Pot to reach full pressure, then the pressure gauge will pop up, and cooking program will begin. Once done, let pressure release NATURALLY (do nothing) for 10 minutes, then flip pressure release knob to VENTING, to release any remaining pressure/steam. When all steam has been released and pressure gauge drops down, the Instant Pot can be opened safely.
Carefully remove springform pan from the Instant Pot. Wipe excess moisture from the foil on top with paper towels before opening. Remove foil completely. Release latches to remove the sides of the pan. Transfer cornbread to cutting board; let it cool 1-2 minutes before slicing/serving. Enjoy!
Here’s one more to pin on your Pinterest boards!
Applesauce Raisin Bars are delicious (and easy to make), with chunky applesauce, raisins, cinnamon, nutmeg, cloves and walnuts (makes 24).
Today I want to share a recipe I found many years ago for applesauce raisin bars, and made several changes to suit our taste!
What I enjoy about these delicious dessert (or snack) bars, besides the taste, is they are not overly sweet! I am publishing this post at Christmas time where it seems like everything baked is all about sweet treats and lots of chocolate!
These dessert or snack bars can hold their own against many other super sweet cookie bars, so I hope you will give them a try!
The recipe is incredibly EASY and hardly takes any time to make! Stir the batter, spread in a pan and bake! How’s THAT for easy? They package well, so they can also be given as a food gift this time of year. YUM! Here’s how to make applesauce raisin bars.
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The first thing you’ll need to do is preheat your oven to 350°F., because the batter for these bars is incredibly quick and easy to make!
To make the batter for the applesauce raisin bars, measure all the ingredients (except for the powdered sugar) into a large mixing bowl.
TIP: I like to use chunky homemade applesauce for my bars because I like the “small chunks” of apples, but regular “smooth” applesauce can also be used for this recipe.
Stir well until all the ingredients are thoroughly combined. This batter is very thick, so keep on stirring until all of it is fully incorporated.
Lightly spray a 13″ x 9″ baking pan (with rimmed edges) with non-stick baking spray. Place the batter into the pan in large dollops all over the bottom.
Use the back of the spoon to press the batter firmly down into the pan, completely filling it from edge to edge and into every corner.
Now it’s time to bake the applesauce raisin bars. You can see how simple these dessert bars are to make, right?
Place the baking sheet on a middle rack in your preheated oven. Bake the applesauce raisin bars at 350°F. for 25-28 minutes (mine usually are done at 25 minutes, so please check them at that point).
To check for doneness, insert a toothpick into the center of the bars. If it comes out clean (free of batter), the bars are finished baking. Remove the pan from the oven and transfer it to a wire rack to cool.
After the bars have cooled for about 10 minutes, slice them evenly into 24 pieces (still in the pan). Once the bars have cooled completely, they can be served “as is” or lightly dusted with powdered sugar (see below).
My favorite way to serve applesauce raisin bars is to lightly sift powdered sugar over the top! This adds a small bit of sweetness and adds a nice touch of added “color” for serving.
Serve at room temperature and enjoy these delicious dessert bars. I enjoy the fact that they are not overly sweet, but have the warm flavors of Fall spices like cinnamon, nutmeg and cloves.
They also have the crunch of the walnuts, and chewy raisins and apple pieces, which round these bars out very well! I really think you will enjoy them, either as a snack, dessert, OR to give as a thoughtful “foodie” gift to a loved one.
I truly hope you enjoy making and eating these yummy applesauce raisin bars, and trust you will enjoy them as much as I do.
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 GREAT day!
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 delicious bar cookie recipes to choose from, including:
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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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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Applesauce Raisin Bars are delicious (and easy to make), with chunky applesauce, raisins, cinnamon, nutmeg, cloves and walnuts (makes 24).
Preheat oven to 350°F. Lightly spray a 9" x 13" baking pan (with edges) with non-stick baking spray.
Measure all ingredients (except powdered sugar) into a large mixing bowl. Stir well until ingredients are fully combined (batter is very thick.).
Place batter by large spoonfuls into the pan. Use the back of the spoon to press the batter firmly down into the pan, completely filling it from edge to edge and into every corner.
Place the baking sheet on a middle rack in oven. Bake at 350°F. for 25-28 minutes (mine usually are done at 25 minutes, so check them at that point). To check for doneness, insert a toothpick into the center. If it comes out clean (free of batter), bars are done. Remove pan from oven; transfer it to a wire rack to cool.
After the bars have cooled for about 10 minutes, slice them evenly into 24 pieces (still in the pan). Let cool completely, then serve as is OR sift powdered sugar over the top of the bars (optional) and then serve. Enjoy!
Here’s one more to pin on your Pinterest boards!
Learn how to make Homemade Beef Ravioli from scratch (pasta & filling). Top with marinara sauce and enjoy this delicious, Italian dish!
Craving ravioli? It seems nowadays most people tend to buy a bag of frozen ravioli at the store or order it at a restaurant. That’s awesome, but if you’re interested in learning how to make your own, I want to share this delicious recipe for homemade beef ravioli that can be made from scratch.
Every now and then I want to make HOMEMADE ravioli, and this is the recipe I use when I want to add a meat filling, for plump, tasty ravioli. Yes… it involves some time for the prep work, but if you’ve got the time, this is a great recipe I heartily recommend!
If you enjoy making homemade ravioli from scratch, be sure to also check out my recipes for Ravioli with Mushrooms and Snap Peas OR Butternut Squash Ravioli with Browned Butter Sage Sauce.
This recipe for homemade beef ravioli is wonderful! Here’s how to make this delicious, filling pasta dish from scratch.
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Sauté olive oil and finely chopped carrot, onion and celery in a large skillet on Medium-High heat. Cook for 4-5 minutes until they begin to soften and the onions and celery become translucent.
Add 1 pound of ground beef and ½ pound of ground Italian sausage to the cooked veggies. Stir in minced garlic, dried oregano and Italian seasoning.
Break the meat down into small pieces and continue to cook on Medium heat (with the veggies) until the meat has been cooked through, is browned, and in small pieces.
Sit in red wine, a pinch of salt, and one bay leaf into the meat mixture in the skillet. Place a lid on the skillet, reduce the heat to LOW, and let this mixture simmer for 8-10 minutes, stirring occasionally.
Once it has finished cooking, transfer the skillet off the heat source and take off the lid. Remove the bay leaf (discard), then let the meat mixture cool COMPLETELY. This typically takes between 30-35 minutes.
While the meat filling is cooling, you can prepare the pasta dough, using your favorite recipe or the simple one I have provided below.
Using Your Own Pasta Dough Recipe? Use your own favorite recipe for homemade pasta dough, making enough to yield 1 pound of pasta dough.
Need A Simple Recipe For Pasta Dough? Place 3 eggs and 2½ cups of all purpose flour in a large mixing bowl (if making by hand) OR in the bowl of a stand mixer.
Combine the eggs and flour until they are blended well. Too wet? Add a tiny bit more flour. Too dry? Add a tiny bit more water. Place the dough on a lightly floured surface and firmly knead the dough.
Knead the dough firmly until it comes together and has a consistent texture and color throughout. Form it into a mound, then cover with a damp towel (or wrap tightly in plastic wrap), and let the dough REST for about 15 minutes.
Using a Pasta Rolling Machine Or Attachment?:
Unwrap the pasta dough, and divide it into 4 pieces. Roll 1 piece at a time, keeping the remaining pieces covered with a damp towel.
Use a pasta attachment OR a manual pasta machine to roll out the dough into 7″-8″ long sheets (approx. 3-4″ wide). Trim dough into rectangular sheets. Lay pasta on lightly floured surface and keep covered.**Follow manufacturer’s instructions for best results.**
Making Pasta Dough By Hand?:
If you will be rolling the dough by hand, use a rolling pin to roll each piece of dough into ¼” thick, 7-8″ long sheets. Place pasta sheets on a lightly floured surface as you finish each one and cover with a damp towel.
When the meat mixture has cooled completely, add 2 eggs and Parmesan cheese. Stir very well, until they are fully incorporated and the mixture holds together enough to form a pliable, soft ball.
If you have a food processor, you can use that, as well for this step. Pulse the mixture a few times until it becomes pureed. It should still be able to form a ball (if not, add 1-2 more Tablespoons of Parmesan). Congrats… you just made the ravioli filling.
Method #1- When it is time to stuff and cut the ravioli, you have a couple choices as to “how” to do it. You can use a ravioli form (as shown in the first two pics below.
Using this method, you will lay a thin layer of a pasta dough sheet over the form, then scoop the meat filling into the “cups”. Place another thin pasta dough sheet on top to cover. Crimp edges tightly to seal both layers of pasta dough together, then turn the dough out and cut the individual raviolis.
Method #2- Lay a long pasta dough sheet on a lightly floured counter or cutting board. Scoop the meat filling in small mounds (about a generous teaspoon) onto the dough, leaving about an inch between each ravioli mound.
Lay a second sheet of pasta on top, then cut into individual raviolis. Press (or use a ravioli cutter) all the edges firmly to seal, removing as much air as possible before the final edge is sealed.
Once you’re made all the ravioli, it’s time to cook them. You may need to cook them in two batches, depending on the size saucepan you use. Photo shown below is only part of the batch, because I froze the remaining raviolis (before cooking) to make another time.
Heat a large saucepan full of water and a pinch of salt to a boil, using HIGH heat. Once the water is boiling, carefully add the ravioli into the water. Cook them for 6-8 minutes, then drain the water from the pan.
After draining the ravioli, transfer them to serving plates and serve immediately (while hot), topped with your favorite marinara or meat sauce (heated). If desired, sprinkle the ravioli with additional grated Parmesan cheese and add fresh chopped parsley.
The raviolis are plump, and as you can see (below), they’re packed with delicious meat filling! Dig in, and enjoy wonderful tasting homemade beef ravioli.
I hope you have the opportunity to make these delicious ravioli for your family or friends, and trust you’ll enjoy them as much as we do.
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!
You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious Italian recipes for you to check out, including:
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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Ravioli filling recipe adapted from: recipesofitaly.com/authentic-italian/pasta-and-rice-recipes/meat-ravioli-recipe.html#.YN1262hKiUk
Pasta recipe source: Instruction manual for Roma Weston Traditional Style Pasta Machine, page 6
Learn how to make Homemade Beef Ravioli from scratch (pasta & filling). Top with marinara sauce and enjoy this delicious, Italian dish!
Sauté olive oil, carrot, onion and celery in large skillet on Medium-High heat. Cook 4-5 minutes until carrots soften and onions/celery become translucent. Add ground beef and Italian sausage to the skillet. Stir in garlic. Reduce heat to Medium; cook until meat is cooked through, browned, and in small pieces. Discard any grease.
Stir wine, salt, oregano, Italian seasoning and bay leaf into meat mixture. Cover skillet, reduce heat to LOW; simmer 8-10 minutes, stir occasionally. Remove skillet from heat; uncover. Remove/discard bay leaf; let meat filling cool COMPLETELY (approx. 30-35 minutes).
When mixture has cooled, add eggs and Parmesan. Stir well, until completely incorporated. Mixture should hold together enough to form a pliable ball. TIP: Have a food processor? Use it for this step. Pulse meat mixture a few times until pureed. It should still be able to form a ball (if not, add 1-2 T. more Parmesan).
Using Your Own Pasta Dough Recipe? Use a favorite recipe for homemade pasta dough, following instructions to yield 1 pound of pasta dough.
Need A Simple Recipe For Pasta Dough? While meat filling cools, you can prepare pasta following this recipe. Place 3 eggs and 2½ cups of all purpose flour in a large mixing bowl (if making by hand) OR in the bowl of a stand mixer. Combine eggs/flour until they're well-blended. Too wet? Add a bit more flour. Too dry? Add a bit more water. Place dough on a lightly floured surface and firmly knead until it comes together and has a consistent texture/color throughout. Form into a mound; cover with a damp towel (or wrap tightly in plastic wrap), and let dough REST for 15 minutes.
Using a Pasta Rolling Machine Or Attachment?: Unwrap dough; divide into 4 pieces. Roll 1 piece at a time (keep remaining pieces covered with damp towel). Use a pasta attachment OR manual pasta machine to roll dough into ¼" thick, 7"-8" long sheets (approx. 3-4" wide). Lay pasta on lightly floured surface; keep covered. **Follow manufacturer instructions for best results.**
Making Pasta Dough By Hand?: If rolling the dough by hand, use a rolling pin. Roll each piece of dough into ¼" thick, 3-4" wide, 7-8" long sheets. Place pasta sheets on a lightly floured surface; cover with a damp towel.
Method #1- Use a ravioli form. Using this method, you will lay a thin layer of a pasta dough sheet over the form, then scoop the meat filling into the "cups". Place another thin pasta dough sheet on top, to cover, then cut and firmly seal.** Use manufacturer's instructions for best results.**
Method #2- Lay a long pasta dough sheet on lightly floured work surface. Scoop small portions (1 rounded teaspoon) of meat filling onto the center of the dough, leaving 1"between each mound and leaving dough around all edges of the filling. Lay a second sheet of pasta on top. Press outside edges firmly to completely seal, then cut into individual raviolis, and seal each one firmly. removing as much air as possible before the final edge is sealed.
You may need to cook ravioli in two batches, depending on the size pan you use. Bring a large saucepan of water and a pinch of salt to a boil, on HIGH heat. Once fully boiling, carefully add ravioli. Cook for 6-8 minutes; drain water from pan.
After draining, transfer ravioli to plates; serve immediately, topped with marinara or meat sauce (heated). If desired, sprinkle ravioli with additional Parmesan cheese and/or fresh chopped parsley). Enjoy!
Note: Sauce is not included in the caloric calculation as varieties/brands used will vary. Caloric calculation was made using pasta ingredients indicated. Calories will vary if using different pasta dough ingredients.
Here’s one more to pin on your Pinterest boards!
Make 3 cups of Chili Lime Roasted Pecans for snacking, charcuterie boards, OR gift-giving! Nicely seasoned and crunchy, they are delicious!
If you’re looking for an incredibly easy-to-make snack, may I suggest checking out this recipe for chili lime roasted pecans? They’re delicious, and I’m confident you will enjoy them.
I found the original recipe many yeas ago in one of my old cookbooks, and I want to share it with you today, so you can enjoy them, too! They have great flavor, only a few simple ingredients AND you can make this recipe from start to finish in 20 minutes or less!
Because I am posting this recipe in the middle of the busy holiday season, I’d also like to mention that these pecans are a great foodie gift, too! Here’s how to make yummy Chili Lime Roasted Pecans.
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The first thing you will need to do is preheat your oven to 350°F. so it will be ready to go as soon as the pecans are seasoned and ready for roasting.
To make the seasoning mix you are going to need fresh lime juice, olive oil, paprika, salt, chili powder and cayenne pepper.
Stir all these ingredients together in a large mixing bowl until fully combined and no lumps remain. You need a large enough bowl to hold 3 cups of pecan halves, which will be added later.
Place 3 cups of unsalted pecan halves in the bowl of seasoning mix. Gently stir, until all the pecans are coated with the seasoning mix.
Now the pecans are ready for the oven (see how fast that was?). Line a large baking sheet or jelly roll pan with parchment paper (or aluminum foil, if you don’t have access to parchment paper).
Spread the seasoned pecans out on the baking sheet in a single layer, trying to leave a tiny bit of space between the nuts (for best result).
Bake the pecans at 350°F. for 12-14 minutes. Every 3-4 minutes, remove the pecans from the oven. Give the pecans a quick stir, then re-spread them on the parchment paper and pop them back in the oven.
When done, the seasoning should be dry on the pecans. Sometimes little tiny pieces that have broken off may get too crispy because of their size, but that is to be expected.
Once the pecans are finished roasting, transfer the parchment paper (and pecans) off of the baking sheet and let them cool completely before serving.
When they are at room temperature, place them in a bowl and serve as a snack OR add them to a cheese platter or charcuterie board, etc.
The chili lime roasted pecans can also be a fun gift when wrapped or put in decorative containers and given to those you love for a delicious treat! They also freeze well, so you can make them ahead of time and enjoy later!
I hope you have the chance to make these delicious snacks, and trust you’ll enjoy the chili lime roasted pecans as much as I do!
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!
You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of great appetizer and snack recipes to check out, including:
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.
Facebook page: The Grateful Girl Cooks!
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Original recipe source: “Southern Living 2009 Annual Recipes”, page 247, published by Oxmoor House, Inc.
Make 3 cups of Chili Lime Roasted Pecans for snacking, charcuterie boards, OR gift-giving! Nicely seasoned and crunchy, they are delicious!
Preheat oven to 350℉. Line a large baking sheet or jellyroll pan with parchment paper (or foil).
Stir lime juice, olive oil, paprika, salt, chili powder and cayenne pepper together in a large mixing bowl until fully combined.
Add pecans to the bowl of seasoning mix. Gently stir, until all pecans are coated. Spread seasoned pecans on prepared baking sheet in a single layer, leaving a bit of space between the nuts (for best results).
Bake at 350°F. for 12-14 minutes. Every 3-4 minutes, give the pecans a quick stir, then re-spread them and put them back in the oven. When done, seasoning should be "dry" on the pecans.
Transfer the parchment paper (and pecans) off the baking sheet; let pecans cool completely before serving. Enjoy!
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Make meals special by adding Duchess Potatoes! Buttery mashed potatoes are piped in decorative swirls and baked in this classic French dish.
Have you ever had or made Duchess potatoes? They are a delicious side dish, and today I want to share how to make them!
This dish is called “Pommes Duchess” in France, and are believed to have been named after the Duke and Duchess of Bourgogne. According to the legend behind this dish, the Duke and Duchess really enjoyed fine dining experiences and asked their personal chef to make a fancy potato dish. Duchess potatoes are the result of this request, if the legend is true.
Whether the story of their origin is true or not, Duchess potatoes are pretty impressive to serve with a variety of main dishes, and they’re delicious! They do take a little bit more prep than regular mashed potatoes, but they’re fun to make for special meals! Here’s how to make Duchess potatoes.
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Peel about 6 small to medium-sized russet potatoes (2 pounds total), then rinse them. Slice the potatoes into quarters by cutting them in half lengthwise, then cut each potato half in half again.
Place the potato quarters in a large saucepan, then cover them completely with cold water. Bring the water to a boil on HIGH heat. Once the water begins to boil, reduce the heat to MEDIUM-LOW.
Let the potatoes simmer on Medium-Low for 30-40 minutes, OR until they become fork tender. When done, drain the potatoes well, and let them sit in the dry pan for 5 minutes.
Transfer the hot potatoes to a mixing bowl. Add 2 Tablespoons of butter, salt, and a pinch of nutmeg and cayenne pepper to the potatoes.
Use an electric mixer or a potato masher to mash the potatoes until the butter has melted and they are blended well.
Pour in 3 Tablespoons of half and half, then add 2 egg yolks (no egg white!). Mix well until the potatoes are very smooth in texture. Take a small bite, and add additional salt, if desired.
Cover the bowl, and then let the mashed potatoes come to room temperature before continuing on with the recipe.
Now the fun begins! Preheat your oven to 450°F. (220°C). Line a large baking sheet with parchment paper, and then you’re ready to create the Duchess potatoes.
Spoon the mashed potato mixture into a piping bag, fitted with a big star tip (if you have that). You may need to do this in batches, depending on the size of your pastry bag.
TIP: No piping bag? Fill a large zip-loc bag with the mixture and cut a small corner off the bottom of the bag (big enough to pipe the potatoes through.
Pipe 12 portions of the potato mixture in decorative swirls, “building” each in a circular motion from the bottom up until each portion is round and about 3″ wide. Be sure to leave space between each “mound”. REFRIGERATE until potatoes are chilled and you’re ready to bake.
Carefully brush the tops of the Duchess potatoes with the remaining 1 Tablespoon of melted butter using a pastry brush. Try to cover the entire surface of the chilled potatoes.
Bake the Duchess potatoes on a middle rack of the 450°F. oven for 20-25 minutes. Oven temps can vary quite a bit, so keep an eye on them. The potatoes are done when they are lightly browned on the surface.
When done, remove the Duchess potatoes from the oven and sprinkle each portion with a small amount of freshly chopped parsley.
Serve them immediately while they’re hot, and enjoy delicious, buttery Duchess potatoes! They are a perfect side dish to pair with a number of main dishes. We served them with pork tenderloin slices and green peas, and they were fantastic!
I hope you have the opportunity to make Duchess potatoes for those you love. Yes… they require a bit more time than “traditional” mashed potatoes, but they’re really good, and add a special touch to a meal! I’m confident you’ll enjoy them.
Thanks 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.
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious recipes featuring potatoes you might want to check out, including:
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Recipe adapted from: https://www.allrecipes.com/recipe/8522320/chef-johns-duchess-potatoes/
Make meals special by adding Duchess Potatoes! Buttery mashed potatoes are piped in decorative swirls and baked in this classic French dish.
Peel, rinse potatoes. Slice into quarters by cutting them in half lengthwise, then cutting each potato half in half again.
Put potatoes in large saucepan; cover with cold water. Bring water to a boil on HIGH heat. Once boiling, reduce heat to MEDIUM-LOW. Simmer for 30-40 minutes, OR until fork tender. Drain potatoes- let them rest in pan 5 minutes.
Transfer potatoes to a mixing bowl. Add 2 T. butter, salt, nutmeg and cayenne pepper. Use electric mixer or potato masher to mash until butter melts and they're well-blended. Add half and half and egg yolks. Mash well until potatoes are smooth in texture. Taste; add more salt, if desired. Cover bowl; let potatoes come to room temperature before continuing.
Preheat oven to 450°F. (220°C). Line large baking sheet with parchment paper.
Fit a large pastry bag with a star tip (if you have it). Fill pastry bag with potato mixture (may have to do 2 batches). TIP: No piping bag? Fill a large zip-loc bag with the mixture; cut a small corner off the bottom of the bag (big enough to pipe potatoes through. Pipe 12 portions of potato mixture in decorative swirls, "building" each in a circular motion from the bottom up until each portion is round and about 3" wide. Leave space between each "mound". REFRIGERATE until potatoes are lightly chilled.
Brush surface of potatoes with 1 Tablespoon melted butter, using a pastry brush.
Bake at 450℉ on middle rack of oven for 20-25 minutes. Oven temps can vary, so keep an eye on them. They're done when lightly browned on top. Remove from oven, sprinkle with chopped parsley, and serve hot. Enjoy!
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Simple Lemon Pepper Salmon is a tasty seafood dish to make in a flash! Fillets are covered with a lemon/olive oil sauce, then skillet-cooked!
Looking for a quick main dish that is easy to make, tastes good, and is ready in under 15 minutes? How about this recipe for Simple Lemon Pepper Salmon?
Boneless, skinless salmon pieces are brushed with a simple lemon sauce, then cooked in a skillet for 7-8 minutes until done. That’s it!
The lemon sauce is super easy to make and only has 4 ingredients: olive oil, fresh lemon juice, lemon pepper and garlic powder. How’s that for simple?
This easy to fix dish is perfect for busy days when all you want to do is get food on the table quickly and with minimal fuss! Here’s how to make 4 servings of simple lemon pepper salmon.
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Measure extra virgin olive oil, fresh lemon juice, lemon pepper, garlic powder into a small bowl. Use a whisk to fully blend and incorporate these ingredients.
This is the sauce you will use to baste the salmon for cooking. Set it aside while you prep the salmon pieces, then give it another good whisk before brushing it onto the fish.
You can use boneless, skinless salmon fillets for this dish OR you whatever cut of boneless, skinless salmon pieces you have available.
Pat the fish dry with paper towels, then brush the sauce (use about ½ of the total amount) over the top of each piece until it is covered. You will add the remaining sauce to the other side later while cooking.
Heat a large skillet on Medium heat until very hot, but not smoking. When the skillet is hot, place the salmon pieces LEMON SAUCE SIDE DOWN in the skillet.
Immediately brush the remaining sauce over the top of each piece, until it is covered, as well. Let the salmon cook, undisturbed (don’t move it) for 4-5 minutes, or until it is about 70% cooked through.
Carefully turn each piece of salmon over in the skillet. Cook the other side for 2-3 more minutes, or until the salmon is cooked through and flakes easily.
The salmon should be lightly browned on all sides. TIP: If you have a meat thermometer, the internal temperature of fully cooked salmon should be145°F.
Once the salmon is finished cooking, transfer it out of the skillet carefully, using a spatula. Serve the fish immediately, while it is hot.
Serve the simple lemon pepper salmon with a favorite side dish. We enjoy it with steamed rice on the side, but when my husband and I want to go light on calories, we serve it with a mixed green salad.
This is such an easy dish to fix! I hope you enjoy this simple salmon recipe, because it ‘s so quick to prepare, and the cooked salmon has good flavor!
Thank you 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!
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 recipes featuring salmon you can check out, including:
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Recipe adapted from: Kelly Shaban via the “Costco Connection Magazine”, July 2024 edition
Simple Lemon Pepper Salmon is a tasty seafood dish to make in a flash! Fillets are covered with a lemon/olive oil sauce, then skillet-cooked!
Place olive oil, fresh lemon juice, lemon pepper, & garlic powder in a small bowl. Use a whisk to fully blend and incorporate these ingredients. Set aside.
Pat salmon dry with paper towels, then brush lemon sauce (use about ½ of the total amount) over the top of each piece until covered. (Remaining half of sauce will be added to the other side while cooking).
Heat a large skillet on Medium heat until very hot, but not smoking. Place salmon pieces SAUCE SIDE DOWN in the skillet. Brush remaining sauce over the top of each piece, until covered. Let salmon cook undisturbed (don't move it) for 4-5 minutes, or until it's about 70% cooked through.
Carefully turn each piece of salmon over. Cook the other side 2-3 more minutes, or until the salmon is cooked through and flakes easily. Salmon should be lightly browned on all sides. Internal temp. of fully cooked salmon should be 145°F.
Serve the simple lemon pepper salmon with a favorite side dish. Enjoy!
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Make a batch of homemade Pumpkin Spice Creamer for your coffee! This recipe will yield 2 cups of delicious, Fall-inspired coffee creamer!
For the past several years I’ve enjoyed experimenting with different recipes for homemade coffee creamer. Some recipes have been good (I’ve posted those recipes here on my blog), and some have been not so good. I guess it’s all a matter of personal taste, right?
Today I want to share a recipe for making homemade pumpkin spice coffee creamer, which I especially enjoy during the Fall season! I’m pretty sure you will enjoy it, if you like all things pumpkin spice! Here’s how to make this flavorful coffee creamer.
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Place pumpkin pie spice in a medium-sized saucepan and heat and stir it on LOW heat, for about 30-45 seconds. This will lightly “toast” the spices and bring out the flavor.
Pumpkin pie spice mix can usually be found in the spice section of most grocery stores, but in case you need or want to make your own, you can use my homemade pumpkin pie spice mix.
Add ¼ cup of pumpkin puree (NOT pumpkin pie filling!) and 5 Tablespoons of brown sugar to the spices in the pan. NOTE: The recipe (as written) produces a slightly sweet coffee creamer. If you enjoy your coffee creamer sweeter, simply add a bit more brown sugar, to suit your taste.
Stir the brown sugar and pumpkin puree into the spices until they’re fully combined. Cook 30 more seconds on LOW heat, stirring often, then remove the saucepan from the heat source.
Stir or whisk in 1¼ cups of half and half, ¾ cup of milk, and ½ teaspoon of vanilla extract until this mixture is well blended.
The spice mix (after flavoring the creamer) will remain slightly “granular” in the coffee creamer. I don’t know about you, but I don’t like having it floating around in homemade coffee creamer. So what is the solution to remove most of the remaining mixture? STRAIN IT!
Straining the creamer before storing and refrigerating it is a way to remove a lot of the “already used and infused” spices. To do this, place a small fine mesh strainer set over a bowl, then slowly pour the creamer through the strainer. Most of the used up spices will remain in the strainer (discard them).
Now it’s time for a second strain into the bottle or container you’ll be storing the pumpkin spice coffee creamer in. This time place the small strainer into a funnel and insert the funnel directly into the container you’re using.
Pour the creamer again through the strainer, discarding any remaining spices left in the wire strainer.
The pumpkin spice creamer has been infused with wonderful flavor, and is ready to be refrigerated! Label the container, and refrigerate the creamer before using.
Shake the container well before each use. Store the creamer (covered) in the refrigerator for up to 6-7 days.
Once the creamer is chilled, it can be used in a steaming hot cup of coffee! This recipe, as written, will yield about 2 cups of pumpkin spice coffee creamer.
I hope you have the chance to try this recipe, and trust you’ll enjoy this homemade coffee creamer as much as I do! Thanks for stopping by, and I invite you to come back again soon. Take care, may God bless you… and I hope you enjoy a wonderful day!
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several other recipes for homemade coffee creamers you can check out, including:
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Original recipe source: Anna, at crunchycreamysweet.com/homemade-pumpkin-spice-coffee-creamer/
Make a batch of homemade Pumpkin Spice Creamer for your coffee! This recipe will yield 2 cups of delicious, Fall-inspired coffee creamer!
Place pumpkin pie spice in a medium-sized saucepan and heat it on LOW heat, stirring often, for about 30 seconds.
Add pumpkin puree and brown sugar to the spice mix; stir to combine. Cook and stir 30 more seconds on LOW, then remove saucepan from the heat. NOTE: Recipe produces a slightly sweet coffee creamer. If you enjoy your coffee creamer sweeter, add a little more brown sugar to suit your taste.
Stir or whisk in half and half, milk, and vanilla extract until well blended.
Place a small fine mesh strainer over a bowl; slowly pour creamer through strainer. Most of the used up spices will remain in the strainer (discard). Now strain creamer (again) directly into the bottle/container you'll store creamer in. This time place strainer in a funnel; insert funnel directly into container you're using. Pour creamer again through strainer (discard any remaining spices).
Label container; refrigerate creamer before using. Shake container well before each use. Store creamer (covered) in refrigerator up to 6-7 days.
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Make delicious Turkey Black Bean Soup using an Instant Pot and leftover turkey! The recipe yields six servings of this hearty, filling soup.
Today I want to share a delicious recipe for Turkey Black Bean Soup, which is made using a pressure cooker. I found the original recipe in a cookbook I own (from author Coco Morante), made a couple slight changes, and the soup is scrumptious.
I don’t know about you, but when I make a turkey, there are always leftovers! A cooked turkey leg (drumstick) and wing are used in this recipe to provide flavor and meat for the soup, so it’s a wonderful way to use those leftovers.
Dried black beans are cooked with the soup in the Instant Pot, so there’s no need to pre-soak them, which is a real time-saver! The soup itself takes a little longer than an hour to cook, but almost all of it is “hands-off” time!
Here’s how to make this yummy turkey black bean soup in a pressure cooker. I’m really confident you’re going to enjoy it!
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Measure olive oil into the inner pot and press the SAUTÉ button to heat the olive oil. Once the oil is hot (but not smoking), add diced onion, bell pepper, celery, salt, pepper, and red chili pepper flakes.
Stir to combine these ingredients, and sauté them for about 4 minutes until they have become tender. Stir in minced garlic, and cook an additional minute, stirring often, and being careful not to burn the garlic.
Put the dried black beans and turkey into the pot. I use a large cooked turkey drumstick and one wing, with a total weight of about 12-14 ounces (including the bones).
Pour in 4 cups of water. This should be enough water to slightly submerge the veggies and beans. Once that is done, you are ready to cook!
Lock the lid of the pressure cooker in place, and flip the Pressure Release knob to SEALING. Press the CANCEL button to stop the Sauté function.
Select the MANUAL button (or the Bean/Chili or Pressure Cook button). Set the cooking timer for 1 hour and 15 minutes on HIGH pressure. Once the Instant Pot has reached full internal pressure (takes about 15 minutes), the cooking time will begin.
Once the cooking program has ended, let the pressure release NATURALLY for 25 minutes (you do nothing!). After 25 minutes, flip the Pressure Release knob to VENTING, which will let any remaining steam escape.
Once the pressure gauge has dropped back down (indicating no remaining internal pressure), it is safe to open the Instant Pot.
Use a large slotted spoon (or tongs) to remove the turkey from the pot and onto a cutting board. It will be VERY tender, and may fall apart!
Remove the turkey meat from the bones, discarding any skin or bones. Cut the turkey into small bite-sized pieces (or shred it, if you prefer it that way).
Place the turkey meat back into the pot, then add apple cider vinegar and stir until it has been incorporated into the turkey black bean soup. Take a little bite of the soup, and add more salt and pepper, to suit your taste.
Now it’s time to enjoy a big, hot bowl of turkey black bean soup! Ladle portions of the hot soup into serving bowls, and serve immediately! If desired, garnish with cilantro and/or sour cream.
We love this soup when served with toasted garlic bread on the side, because we can dip the bread in the hot soup… it’s so good!
The black beans are tender, the broth is seasoned well, and the turkey helps add more protein and flavor to this delicious soup!
I hope you have the opportunity to try this wonderful soup. It is filing and delicious, and is a fantastic way to use up leftover turkey!
If you enjoy using an Instant Pot, be sure to check out my other recipes, including Instant Pot Beef Stew, Ground Beef Stroganoff, Pork Carnitas, and Rice Pudding!
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!
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 soups (and other Instant Pot recipes) to enjoy, including:
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Recipe adapted from: “The Ultimate Instant Pot Cookbook”, by Coco Morante, page 85, published by TenSpeed Press, 2018
Make delicious Turkey Black Bean Soup using an Instant Pot and leftover turkey! The recipe yields six servings of this hearty, filling soup.
Measure olive oil into the inner pot and press SAUTÉ button to heat the olive oil. Once oil is hot (but not smoking), add onion, bell pepper, celery, salt, pepper, and red chili pepper flakes. Stir to combine; sauté for 4 minutes or until tender. Stir in garlic. Cook 1 minute, stirring often (to not burn the garlic).
Put dried beans and turkey into the pot. Pour in 4 cups of water, which should slightly submerge veggies and beans.
Lock the lid in place; flip Pressure Release knob to SEALING. Press the CANCEL button to stop the Sauté function. Select the MANUAL button (or the Bean/Chili or Pressure Cook button). Set cooking timer for 1 hour and 15 minutes at HIGH pressure. Once the Instant Pot has reached full pressure (takes about 15 minutes), the cooking time will begin.
Once cooking program has ended, let the pressure release NATURALLY for 25 minutes (do nothing!). After 25 minutes, flip the Pressure Release knob to VENTING, which lets any remaining steam escape. Once pressure gauge has dropped back down (indicating no remaining internal pressure), it is safe to open the Instant Pot.
Use a large slotted spoon (or tongs) to transfer turkey from the pot to a cutting board. Remove meat from the bones, discarding skin/bones. Cut turkey into small pieces (or shred it). Place meat back into the pot. Add apple cider vinegar; stir until incorporated. Taste soup; add more salt/pepper, if desired.
Serve soup immediately; garnish portions with cilantro or sour cream, if desired.
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