The Grateful Girl Cooks!

30
Jun
2025

Patriotic Chocolate Pops

categories: Chocolate, Desserts, Holidays!

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Patriotic Chocolate Pops are a great addition to your holiday celebration! They look festive and the yummy chocolate filling is delicious!

If you’re looking for a fun treat to serve at your Independence Day celebration, perhaps you would be interested in making colorful patriotic chocolate pops?

Each “pop” is filled with a simple, two ingredient chocolate filling. The outside is decorated with layers of red, white and blue chocolate that make the pops look wonderfully “patriotic”.

Set these cute treats out along with some favorite July 4th decorations and see how fast they get gobbled up by your family and friends. They are REALLY tasty and I’m sure you will love them!

They do take a little bit of a time to make (waiting for layers of colored chocolate to harden), but the results are worth every minute! Here’s how to make these patriotic chocolate pops.

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

Making The Chocolate Pops

To make these patriotic chocolate pops you will need 36 Oreo (or other chocolate and creme filled cookies). See note below for important info. about the cookies.

IMPORTANT- Do NOT use double-stuffed or it will not produce the firm chocolate pop needed! Simply use good ol’ Oreo cookies, original flavor and filling. One regular sized package will contain approximately 36 cookies.

Place the cookies in a food processor with the regular blade attachment. Process the cookies until they become fine crumbs. You can use a blender to do this if you don’t have access to a food processor. TIP: Process about half of the cookies first, then add the remaining cookies for easiest and best results.

Once all the cookies have been processed into fine crumbs, add 8 ounces of softened cream cheese into the food processor. If you cut the cream cheese into chunks, it will be easier!

Shape The Chocolate Mixture Into Balls

When the cookie and cream cheese mixture is fully processed, it is time to shape the chocolate into balls. Line a baking sheet with parchment paper or wax paper, because you’ll put each chocolate ball onto it once formed.

For each ball you will use 1 Tablespoon of the mixture, so use a cookie scoop if you have one that size. Place a Tablespoon of the chocolate mixture in the palm of your hand and roll it between your palms until it forms a cohesive ball.

Set the chocolate ball onto the parchment paper-lined baking sheet and continue this process until all the “dough” is gone. You should end up with approximately 32-35 chocolate balls of “dough”.

Refrigerate the chocolate pops for 1 hour OR put the baking sheet in the freezer and freeze them for 30 minutes. TIP: Don’t skip this step, because you need the chocolate pops to be really cold before you cover them with chocolate “icing”.

The Next Step

Now it’s time to think ahead to where you will hold all the chocolate pops as you put the colored chocolate layer on. It needs to be someplace where each chocolate pop (with the stick inserted) can stand up (separate from the other pops) while the chocolate sets up.

I came up with an idea for this because I didn’t know how to do this and didn’t have any fancy kitchen gadget to use. Here’s what I did, and perhaps this would work for you, as well!

Place dried uncooked beans about halfway up in 6-7 juice glasses. I used black beans which held the pop sticks securely in the cup. This way I could add several finished pops (5-6) to each cup. I suppose you could also use rice to do this, but I haven’t tried that method.

Dipping The Chocolate Pops

For the patriotic chocolate pops, I used red, white and blue chocolate candy wafers found in grocery stores or in some craft stores. The is also called “almond bark” in some stores.

I got these bags (shown below) at Hobby Lobby, and I know that Michael’s craft store also carries similar products. This time I used these 3 colors for July 4th but use whatever icing colors you choose any time of the year or holiday!

Each of these bags of colored candy wafers was 12 ounces, but you won’t use the entire bag. Save any remaining chocolate wafers to make more pops or use in other recipes.

When I make them, I only melt and use one color at a time (and only about ¼ bag at a time) following the package directions. NOTE: I also add a tiny bit of vegetable shortening when melting the chocolate to thin the icing a little.

Once the chocolate icing hardens for the first layer, I melt and cool another color and apply that in a drizzle or as desired, etc. It takes a while to do this, but the end result is worth it!

Dipping The Chocolate Pops

Melt the chocolate wafers (and shortening) according to pkg. instructions, then let the chocolate cool for about a minute. I usually melt the chocolate wafers with a tiny bit of shortening and microwave them for 30 seconds, then stir, then microwave them again for 30 seconds and stir again.

Continue until the chocolate is completely smooth and creamy. Let the chocolate cool for only about a minute, then remove the pops from the refrigerator (or freezer).

Remove about 10 pops at a time from the refrigerator or freezer so the rest can remain firm for dipping. Insert a lollipop stick into each ball, being carefully not to poke it all the way through.

You can place this first batch of pops into the bean-filled cups to hold them intact while you coat each one, which helps!

Decorating The Chocolate Pops

Pick a color to cover the entire pop. You can see in the photo below how the blue colored chocolate looked during the heating and how it looked when I covered the chocolate ball.

Holding the pop by the “stick” immerse it in the chocolate and rotate it until fully covered. Use a spoon if necessary to ensure the entire ball is covered.

Let any excess drip back into the bowl, then carefully place the stick into a bean-filled glass to hold it secure and upright while the chocolate sets or hardens. As the chocolate hardens, it will also hold the “stick” firmly in place.

Finishing The Colorful Patriotic Pops

The basic method for decorating the pops is to fully cover the pop with a chosen base color. After that, you’ll drizzle with accent colors (1 at a time) once the chocolate hardens.

Here’s how I decorated the pops (blue base and red base shown below). Once the blue pops were done, I moved on to red and white base colors, covering as many of the pops in those colors as I wanted. *Remember to only remove the number of pops needed for a certain color from the fridge.

When all the patriotic chocolate pops are covered with a base coat and the chocolate has set up, melt more of the three colors (one at a time) for drizzling and adding additional colors.

Drizzle the melted chocolate over each of the pops to decorate them, letting each color harden before adding another color. You can also add decorative sprinkles to the pops, if desired, while the final chocolate layer is still “wet”.

Serve And Enjoy Patriotic Chocolate Pops!

Once the outer layer on the finished patriotic chocolate pops have hardened, I suggest placing the pop-filled cups in the refrigerator to *fully chill them before serving (*optional but recommended).

Place the patriotic chocolate pops out with a few table decorations and watch how fast they disappear! The outside is firm, and the chocolate filling is so fudge-like and crazy delicious, I’ll bet you can’t eat more than one! They’re DELICIOUS!

Give Some to Friends!

I bundled up about 6-7 of the pops with some pretty ribbon and gave a “bouquet” of patriotic chocolate pops to some of our neighbors and another one to a dear friend and got rave reviews!

Yes, making these chocolate pops is a bit time-consuming, but it’s worth it in my opinion! What a great start to our upcoming July 4th holiday celebration!

Here’s a peek at the inside of one of the patriotic chocolate pops. The outer chocolate covering “cracks” a bit as you bite into it, and then you see the delicious chocolate filling inside. Yum!

I hope you have the opportunity to make these decadent treats! Honestly, if you simply only want to make them and dip them in one color and add sprinkles, they would be just as good!

I’m confident your family and friends will really enjoy these fun little treats full of chocolatey goodness, regardless of how they are decorated!

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 Independence Day celebration with those you love.

Looking For More JULY 4TH 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 recipes that are perfect for your July 4th celebration, including:

Want More Recipes? Get My FREE Newsletter!

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

0 from 0 votes

Patriotic Chocolate Pops

Prep Time

10 mins

Cook Time

0 mins

Refrigeration Time and Decorating Time

1 hr 45 mins

Total Time

1 hr 55 mins

Patriotic Chocolate Pops are a great addition to your holiday celebration! They look festive and the yummy chocolate filling is delicious!

Category: Appetizer/Snack, Desssert

Cuisine: American

Keyword: patriotic chocolate pops

Servings: 32 (approximate)

Calories Per Serving: 77 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Chocolate Pop Filling:

36 Oreo cookies (regular, not double-stuffed) or chocolate-creme filled cookies
8 ounces cream cheese softened

For Chocolate "Icing" and Decoration:

chocolate candy wafers red, white and blue
colored decorative sprinkles, if desired

US Customary - Metric

Instructions

Make Chocolate Pop Filling:

Line a baking sheet with parchment paper or wax paper. Set aside.
Place half the cookies in a food processor. Process until they become fine crumbs. Add remaining cookies, process again. Cut cream cheese in chunks; add to chocolate crumbs. Process until ingredients are fully combined.
Put 1 Tbsp. of chocolate filling in the palm of your hand. Roll it between your palms until it is a cohesive ball. Set ball onto prepared baking sheet. Continue until all "dough" is gone (approx. 32-35 chocolate balls of "dough"). Refrigerate chocolate balls for 1 hour OR freeze them for 30 minutes. TIP: Don't skip this step- chocolate pops must be cold before covering them with colored "icing".

Decorating The Pops:

Using one color and about ¼ bag at a time, melt colored chocolate following pkg. directions (if desired). NOTE: I also add a tiny bit of vegetable shortening when melting the chocolate to thin the icing out. I usually melt the chocolate wafers with a tiny bit (about a tsp. or so) of shortening and microwave them for 30 seconds, then stir, then microwave them again for 30 seconds and stir again. Continue until the chocolate is completely smooth, lump-free and creamy. Let the chocolate cool for about a minute.
Remove about 10 pops from the refrigerator or freezer. Leave the rest chilling so they remain firm for dipping. Insert a lollipop stick into each ball, being carefully not to poke it all the way through. Holding the pop by the "stick" immerse the entire chocolate ball in the colored chocolate, rotating until fully covered. Use a spoon if necessary to ensure the ball is covered. Let any excess chocolate drip back into the bowl, then place the stick into a bean-filled glass to hold it secure and upright while the chocolate hardens. Repeat until this first batch of chocolate balls are covered.
Repeat process using additional colors for the base, (removing only the number of pops needed for each color from the fridge). When all pops are completely covered and chocolate has hardened, melt more of the three colors to decoratively drizzle (one color at a time). Drizzle the melted color chocolate over each of the pops to decorate them, letting each color harden before adding another color. You can also add decorative sprinkles to the pops while final chocolate layer is still "wet".
Once the finished patriotic chocolate pops have hardened, place the cups holding the pops in the refrigerator to chill the pops before serving (*optional but recommended). Serve and enjoy!

Recipe Notes

IMPORTANT NOTE: The caloric calculation is for 32 chocolate pops (filling only). The amount and type of the colored chocolate "icing" used on the outside of each pop will vary widely for each home cook, so it cannot be calculated accurately.

Nutrition Facts

Patriotic Chocolate Pops

Amount Per Serving (1 chocolate pop (filling only))

Calories 77 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 4mg1%

Sodium 78mg3%

Potassium 49mg1%

Carbohydrates 10g3%

Fiber 0.4g2%

Sugar 6g7%

Protein 1g2%

Vitamin A 39IU1%

Calcium 13mg1%

Iron 2mg11%

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

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26
Jun
2025

Garlic Parmesan Ritz Bites

categories: Appetizers

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Serve baked Garlic Parmesan Ritz Bites plain or with toppings for appetizers or snacks! They’re easy to make, crisp, tasty and well-seasoned!

If you’re looking for a quick and easy (yet delicious) recipe that can be enjoyed as a snack or appetizer, I hope you’ll check out this one!

The basic recipe yields about 40 well-seasoned buttery crackers (I use Ritz Crackers). Covered in a butter seasoning sauce and then baked until golden and crisp, these snacks can be enjoyed as is or used as a base for various toppings.

These tasty crispy treats only take a few minutes to prepare, then they bake for about 7 minutes… that’s it! After they’ve cooled, they are ready to gobble up or serve with your favorite toppings.

They’re tasty enough to serve with toppings as an appetizer for a buffet, potluck, or other get together, or save them to have around for a quick snack. Here’s how to make them.

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

Make The Seasoned Butter Sauce

Melt butter in a small saucepan on low heat. Once it has melted, add garlic powder, grated Parmesan cheese, dried parsley, onion powder, salt, black pepper and crushed red pepper flakes.

While I typically prefer using freshly grated Parmesan cheese in most recipes, for this one I recommend using the store bought “green shaker can” variety for a finer Parmesan texture.

Stir this mixture together until everything is fully combined. Remove the saucepan from the heat source.

Season the Ritz Crackers

Cover a large, rimmed baking sheet with a piece of parchment paper. Spread the crackers out in a single layer leaving just a bit of space between each one.

Use a pastry brush to cover the top surface of the crackers very well using the seasoned butter sauce. I use about 40 crackers and there is always plenty of the sauce to cover them all.

When done, you should have a single layer of buttered and seasoned crackers, all ready to be baked in a preheated 350°F. oven.

Bake The Seasoned Crackers

Make sure your oven is fully preheated before adding the crackers. Bake the Garlic Parmesan Ritz Bites at 350°F. for 7-8 minutes or until they become golden in color and CRISPY!

Remove the baking sheet from the oven and carefully transfer each of the crackers onto a large wire rack. Let them cool to room temperature before eating or serving.

Need Serving Ideas For Garlic Parmesan Ritz Bites?

The first thing you’ll need to know is that the Garlic Parmesan Ritz Bites taste great, just as they are! They have great flavor and crunch, and will be gobbled up, as is.

One way we enjoy these little snack treats is to serve them with a thin slice of Brie cheese on top. This is a delicious item to add to any appetizer board or serving platter!

Another idea for serving Garlic Parmesan Ritz Bites is to add a small amount of cream cheese on top of the cracker. After that, put a dollop of pepper jelly on top! This is my FAVORITE way to enjoy them.

If you’ve never made pepper jelly, you might want to check out my recipe for homemade jalapeño pepper jelly. It’s a recipe to can the jelly for long-term storage, because then you can keep it around to use. The jelly tastes wonderful on cream cheese topped crackers!

For this batch shown below, we were given some marionberry pepper jelly and cherry habanero pepper jelly from a family member. Our family enjoyed BOTH of them on the Garlic Parmesan Ritz Bites!

There is so much delicious flavor in every bite! One of my favorite ways to eat them is to add cream cheese, topped with marionberry pepper jelly. A close-up photo is shown below, and it tastes amazing!

This is such an easy appetizer or snack to make, without a lot of prep work involved. I’m confident any family member or guest you serve them to will enjoy them, as well.

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

Looking For More SNACK or APPETIZER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great variety of appetizer and snack recipes you can check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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Facebook page: The Grateful Girl Cooks!
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Garlic Parmesan Ritz Bites

Prep Time

10 mins

Cook Time

7 mins

Total Time

17 mins

Serve baked Garlic Parmesan Ritz Bites plain or with toppings for appetizers or snacks! They're easy to make, crisp, tasty and well-seasoned!

Category: Appetizer/Snack

Cuisine: All Cuisines

Keyword: garlic Parmesan Ritz bites

Servings: 40 crackers

Calories Per Serving: 37 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup butter melted (=1 stick or 8 Tbsp.)
1 Tablespoon garlic powder
2 Tablespoons finely grated Parmesan Cheese
1 teaspoon dried parsley flakes
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
1 pinch crushed red pepper flakes approx. ⅛ tsp. or less
40 Ritz crackers

US Customary - Metric

Instructions

Preheat oven to 350℉. Line a large, rimmed baking sheet with parchment paper.
Make The Sauce: Melt butter in a small saucepan on low heat. Once melted, add garlic powder, finely grated Parmesan cheese, dried parsley, onion powder, salt, black pepper and crushed red pepper flakes. Stir until fully combined. Remove saucepan from the heat source.
Spread crackers out in a single layer on prepared baking sheet, leaving a bit of space between each one. Use a pastry brush to cover the top of the crackers very well using the seasoned butter sauce.
Bake at 350°F. for 7-8 minutes or until they become golden in color and CRISPY!
Remove baking sheet from oven; use a spatula to transfer crackers onto a wire rack. Let cool to room temperature before eating or serving. Store leftover crackers in an airtight container to keep them crispy.
Serve at room temperature as is, or top with a variety of cheeses, pepper jellies, or other condiments. Enjoy!

Recipe Notes

NOTE: Caloric calculation is for each cracker and does not include optional toppings.

Nutrition Facts

Garlic Parmesan Ritz Bites

Amount Per Serving (1 g)

Calories 37 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 1g

Cholesterol 6mg2%

Sodium 64mg3%

Potassium 8mg0%

Carbohydrates 2g1%

Fiber 0.1g0%

Sugar 0.3g0%

Protein 0.4g1%

Vitamin A 74IU1%

Vitamin C 0.01mg0%

Calcium 8mg1%

Iron 0.2mg1%

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

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21
Jun
2025

Skillet Chicken and Garbanzo Salad

categories: Chicken, Main Dishes

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Skillet Chicken and Garbanzo Salad is an easy meal, with a Mediterranean-inspired salad and dressing served with (and on) pan-seared chicken.

If you’re looking for a quick-and-easy meal to prepare, I want to share this recipe for Skillet Chicken and Garbanzo Salad. I found the original recipe in one of the cookbooks I own and slightly adapted it for my husband and I.

This is an all-in-one meal, because pan-seared chicken AND garbanzo salad (also known as chickpeas) are prepared separately but served together sharing a common flavorful salad dressing.

The garbanzo salad takes a minute or two to make, because it only has 3 main ingredients: garbanzo beans, mint and red onion slices. This simple salad is then tossed with an easy to make salad dressing (with traditional Mediterranean flavors of olive oil, lemon juice, honey, mint and spices).

The beauty of this yummy salad dressing is that part of it is reserved to drizzle (like sauce) over the pan-seared chicken once it’s done! This means the salad and the chicken share similar flavors making it a great combination of main dish and side dish!

This recipe will serve two people (one chicken breast and half the salad per person), but it can EASILY be doubled or tripled to meet your needs! Here’s how to make skillet chicken and garbanzo salad.

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

Make The Dressing For The Salad And Chicken

Measure 2 Tbsp. extra virgin olive oil and 2 Tbsp. of fresh lemon juice into a medium-sized bowl. Add honey, smoked paprika, ground cumin, salt and black pepper. Use a whisk to combine all these ingredients until they are fully incorporated.

IMPORTANT: Divide the prepared salad dressing in half, reserving one half in a small separate bowl for later to drizzle on chicken when you serve it).

Set the other half of the remaining dressing aside. You will use this half to add to the garbanzo salad.

Prepare The Garbanzo Bean Salad

Drain and then rinse the garbanzo beans. Place the rinsed garbanzos in a bowl, then add thinly sliced red onion and chopped fresh mint leaves.

Add the salad dressing (use one of the two portions set aside), and toss well, to fully combine the salad ingredients and dressing. Take a small bite of the salad and add additional salt and pepper, if desired, to suit your taste.

Set the salad aside while you cook the chicken. There’s no need to refrigerate it because the chicken will cook very quickly!

Prepare The Chicken Breasts

Trim any visible fat off two boneless, skinless chicken breasts. Pat the chicken dry using paper towels. Place each piece in between two sheets of plastic wrap (on a cutting board).

Pound the chicken with the flat side of a meat mallet until the thicker parts of the chicken breast have flattened out slightly. This will help the chicken breast to cook faster, so don’t skip this step.

Repeat this with the second piece of chicken, then lightly season each chicken breast with enough salt and black pepper to suit your taste.

Place 3 heaping Tablespoons of flour on a dinner plate and spread it out slightly. Dredge chicken breasts in the flour (one at a time), turning until all the sides are coated.

Pan-Sear The Chicken Breasts

Heat 1 Tablespoon of extra virgin olive oil in a medium-sized skillet on Medium-High heat. Heat the oil until it is very hot, but only BARELY smoking.

Carefully add both of the seasoned, floured chicken breasts into the hot skillet. Once you add the chicken breasts, do not move them in the skillet, because you want to “sear” the underside of the meat well.

Cook the chicken, undisturbed for 4-5 minutes. The bottom of the chicken should be nicely browned and have a slight “crust” on it.

Carefully turn the chicken to the other side with tongs and continue cooking the chicken breasts for 4-5 more minutes. When done, the chicken should be nicely browned on both sides and have an internal temperature of 160°F.

NOTE: Typically, the chicken breasts take about 8-10 minutes total time to cook through, but this time may vary slightly, due to the thickness of the chicken breasts you use.

Remove the pan-seared chicken from the skillet. Cover the chicken loosely with foil to keep it hot, and let it rest for 3-4 minutes so the internal juices have a chance to redistribute in the meat. The internal temperature of the chicken will continue to slightly rise as it rests.

Serve The Skillet Chicken And Garbanzo Salad

Now you’re ready to serve the skillet chicken and garbanzo salad! Place the chicken breasts onto two dinner plates and evenly divide the garbanzo salad next to each piece of chicken.

Remember that reserved portion of salad dressing you set aside earlier? Grab that bowl and then spoon or drizzle that delicious dressing over the top of each piece of chicken.

Pretty easy to make this simple Mediterranean-style dinner for two, right? Serve with other favorite side dishes or a piece of crusty garlic bread and you’ve got yourself a delicious meal!

The garbanzo salad is simple yet delicious, and the chicken is tender and enhanced with the same yummy dressing flavor!

I hope you have the opportunity to make this delicious combination of skillet chicken and garbanzo salad, and trust you’ll enjoy it like we do! It’s such an easy recipe to pull together quickly after a busy day.

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

Looking For More CHICKEN Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Recipe adapted from: “The Complete Mediterranean Cookbook”, page 293, published in 2016 by The Editors at America’s Test Kitchen

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0 from 0 votes

Skillet Chicken And Garbanzo Salad

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Skillet Chicken and Garbanzo Salad is an easy meal, with a Mediterranean-inspired salad and dressing served with (and on) pan-seared chicken.

Category: Main Dish

Cuisine: Mediterranean

Keyword: garbanzo salad, skillet chicken

Servings: 2

Calories Per Serving: 563 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 Tablespoons extra virgin olive oil* *DIVIDED USE
2 Tablespoons fresh lemon juice
½ teaspoon honey
½ teaspoon smoked paprika
¼ teaspoon ground cumin
⅛ teaspoon salt
⅛ teaspoon ground pepper + more to taste, if desired
15 ounces canned garbanzo beans (chickpeas) drained, rinsed
¼ small red onion very thinly sliced
2 Tablespoons fresh mint leaves, chopped
8 ounces boneless skinless chicken breast* *2 breasts, about 4-6 oz. each
3 Tablespoons all-purpose flour* *use heaping Tablespoons
salt and pepper, to season chicken as desired

US Customary - Metric

Instructions

Salad Dressing:

Measure 2 Tablespoons olive oil (not the entire amt. listed) and lemon juice into a small bowl. Add honey, smoked paprika, cumin, salt and pepper. Whisk these ingredients until fully incorporated. Divide salad dressing in half, reserving one half in a small separate bowl for later. Set remaining half of the dressing aside (this half is for the salad.

Salad:

Drain/rinse garbanzo beans. Place garbanzos, red onion and mint in a bowl. Add salad dressing one of the two portions set aside). Toss until combined. Taste; add more salt & pepper, if desired. Set salad aside while you cook the chicken.

Chicken:

Trim visible fat off chicken; pat chicken dry with paper towels. Place each piece in between two sheets of plastic wrap (on a cutting board). Pound chicken with flat side of a meat mallet until thicker parts are flattened (helps it cook faster, don't skip this). Lightly season chicken with salt and pepper to suit your taste. Measure flour onto a plate; spread it out. Dredge chicken breasts in flour (one at a time), turning until all sides are coated.
Heat remaining 1 Tbsp. oil in a medium skillet on Medium-High heat. Heat until oil is very hot, but only BARELY smoking. Add chicken breasts, then don't move them in the skillet. Cook the chicken, undisturbed, for 4-5 minutes. The bottom of each piece should be nicely browned and develop a slight "crust".
Turn chicken over; continue cooking 4-5 more minutes. When done, chicken should be golden brown on both sides and have an internal temp. of 160°F. NOTE: The chicken typically takes about 8-10 minutes total to cook through, but time may vary slightly, due to the thickness of the chicken breasts you use. Remove chicken from skillet. Cover with foil loosely and let it rest 3-4 minutes to let internal juices redistribute in the chicken.
To serve, place 1 chicken breast and half the garbanzo salad on each plate. Drizzle reserved dressing over each chicken breast, serve and enjoy!

Recipe Notes

NOTE: Caloric calculation was made using two, 4-ounce boneless, skinless chicken breasts.

Nutrition Facts

Skillet Chicken And Garbanzo Salad

Amount Per Serving (1 piece chicken + salad)

Calories 563 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 4g25%

Trans Fat 0.01g

Polyunsaturated Fat 5g

Monounsaturated Fat 17g

Cholesterol 73mg24%

Sodium 872mg38%

Potassium 820mg23%

Carbohydrates 42g14%

Fiber 11g46%

Sugar 2g2%

Protein 36g72%

Vitamin A 530IU11%

Vitamin C 10mg12%

Calcium 102mg10%

Iron 4mg22%

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

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17
Jun
2025

How To Can Mandarin Oranges

categories: Canning And Preserving

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Learn how to can Mandarin oranges in a water bath canner for long-term storage! Recipe yields 5 half-pint jars from a 3 lb. bag of oranges.

I love keeping mandarin oranges in our pantry and use them in several dishes we eat occasionally. They add sweetness, color and flavor to green salads, a Classic 5 Cup Salad, and are a colorful addition to my recipe for Hawaiian Meatballs and Rice.

When I go shopping, canned mandarin oranges are typically not a staple ingredient on my list. That’s why I find it very convenient to can several jars at a time every 4-5 months to keep stocked in our pantry.

I assume you are still reading because you’d like to know how to can mandarin oranges if you haven’t done so before. Well… you’re in the right place! I’ve been canning mandaring oranges for several years and am happy to walk you through the step-by-step process.

For this recipe, you will need a water bath canner, 5 half-pint canning jars and corresponding 2-piece lids. Here’s how to can mandarin oranges for long-term storage.

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

First Things First

Gather all the canning necessities together before starting. Prepare your canner, jars, lids, etc. according to manufacturer instructions before beginning to prepare the oranges and light syrup.

Prepare The Mandarin Oranges For Canning

For this recipe I buy a 3-pound bag of mandarin oranges (this bag shown below contained 17 mandarin oranges). This number of oranges will be enough to yield about 5 half-pint jars of canned mandarins.

Place the oranges in a large bowl and remove all the peels (and stem ends) from them. Once you have all the peel removed, separate each mandarin orange into segments.

Remove any white “pith” or ” stringy pieces” you find on the segments (they have a bitter taste, and you do not want that). I sit down in front of the TV and do this while watching (or “listening”) to a show.

Yes, it takes a small amount of time to “clean up” all of the mandarin segments, but the pretty orange mandarin orange slices you end up with are the reward!

Make A Light Syrup For Canning Mandarin Oranges

When canning mandarin oranges, I make a light sweet syrup to add to the jars which slightly sweetens the canned oranges. It only has two ingredients and is really simple to make.

NOTE: Yes, you can use plain old water instead of a syrup, but the mandarins won’t taste too sweet at all. I heartily recommend canning them in this very “lightly sweetened” syrup.

In a small saucepan, heat water and granulated sugar until the sugar has fully melted. Keep this light syrup warm while you fill the canning jars with the mandarin orange segments.

Fill And Cover The Jars

Pack the mandarin oranges tightly in sterilized, hot canning jars, leaving ½” headspace in each one. Pour the hot syrup mixture over the mandarin oranges into each jar, again leaving ½” headspace.

Use a plastic canning utensil to remove air bubbles from each jar by inserting it several times around the edges of each jar. Once you do that, check the headspace to make sure it is still ½”.

Add or remove syrup as necessary to maintain the correct headspace. Use a damp cloth to wipe the rims of each jar to remove any syrup or fruit that would prevent the jars from sealing.

How To Can Mandarin Oranges

Place flat lids on top of each jar, then add the screw bands (or rings), and screw them on, tightening them to fingertip tightness. Position the jars onto the canning rack and carefully lower the rack into the pot of simmering water.

Make sure the water level is 1″ above the very top of the jars, and add additional water, if necessary. Turn the heat up to Medium High. If you have a lid for your water bath canner, put it on at this time.

Bring the water to a gentle rolling boil, then set the timer and process the jars for 10 minutes once boiling. If you live above 1,000 feet elevation, process the jars for 15 minutes.

When done, turn off the heat and remove the lid. Let the jars sit in the hot water for 2-3 minutes then remove them from the pot, one at a time, using canning tongs.

Transfer the very HOT jars out of the canner and onto a dish towel on the countertop. NOTE: Do not put the hot jars directly on the kitchen counter because temperature variances could cause the jars to crack and you DO NOT want that!

Let the jars cool completely (overnight is best). As they begin to cool, you should hear a “ping” or “popping” sound as each of the lids seal. It is best to not disturb the jars while they cool.

Storing Your Canned Mandarin Oranges

After the jars have cooled completely, make sure they have all successfully sealed. Use a fingertip to press down in the middle of the jar lid. If it pops back or is raised in the middle, the jar didn’t seal properly so you will need to refrigerate that particular jar and use it fairly soon.

Carefully unscrew the bands of the sealed jars (for storage), then wipe down the jars to remove any sticky residue. Label the jars and then store them in a dark closet or pantry.

That’s it! You’ve learned how to can mandarin oranges and should be very proud of yourself for stocking your cupboards with this delicious fruit!

I hope you’ve enjoyed learning how to can mandarin oranges and hope you will have the chance to do this, too! They are a wonderful resource to keep stocked in your 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 WATER BATH CANNING Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few recipes using the Water Bath Canning method to check out, including:

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Recipe adapted from Victoria at “A Modern Homestead”: Water Bath Canning Mandarin Oranges using Sugar or Honey

↓↓ PRINTABLE RECIPE BELOW ↓↓

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How To Can Mandarin Oranges

Prep Time

25 mins

Cook Time

10 mins

Total Time

35 mins

Learn how to can Mandarin oranges in a water bath canner for long-term storage! Recipe yields 5 half-pint jars from a 3 lb. bag of oranges.

Category: Breakfast, Canning, Condiment

Cuisine: All Cuisines

Keyword: , water bath canning, how to can mandarin oranges

Servings: 5 half-pint jars (approx.)

Calories Per Serving: 236 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

17 mandarin oranges approx. 3-pound bag

For Light Syrup:

1 cup water
½ cup granulated sugar

US Customary - Metric

Instructions

Prepare your canning jars, water bath canner with simmering water, screw bands and flat lids per manufacturer instructions.
Place oranges in large bowl; remove peels (and stems). Separate each mandarin orange into segments. Remove any white "pith" or "stringy pieces" you find on the segments (they have a bitter taste, and you do not want that). Set aside.
Make syrup: In a small saucepan, heat water and sugar until sugar has melted. Keep syrup warm while you fill canning jars with mandarin orange segments.
Pack orange slices tightly in sterilized, hot canning jars, leaving ½" headspace. Pour warm syrup mixture over mandarin oranges, again leaving ½" headspace. Use a plastic knife or utensil to remove air bubbles from jars by inserting it several times around inside edges. Check headspace to make sure it is still ½". Add or remove syrup as necessary to maintain correct headspace. Use a damp cloth to wipe rims of each jar to remove any residue that would prevent jars from sealing.
Place flat lids on each jar, then add screw bands (or rings), and screw them on, tightening to fingertip tightness. Put jars on canning rack, then lower rack into the pot of simmering water. Make sure water level is 1" above the top of the jars. Add additional water, if necessary. Turn heat up to Medium High. Cover canner.
Bring water to a gentle rolling boil, then set timer; process for 10 minutes once boiling. If you live above 1,000 feet elevation, process the jars for 15 minutes. When done, turn off the heat; remove lid. Let jars sit in the hot water for 2-3 minutes then remove them, one at a time, using canning tongs.
Transfer HOT jars onto a dish towel on the countertop. NOTE: Do not put hot jars directly on countertop because temperature variances could cause jars to crack. Let jars cool completely (overnight is best). As they begin to cool, you should hear a "ping" or "popping" sound as each of the lids seal.
After jars have cooled completely, make sure they have all successfully sealed. Use a fingertip to press down in the middle of the jar lid. If it pops back or is raised in the middle, that jar didn't seal properly. Refrigerate and use it fairly soon. Carefully remove screw bands off the sealed jars for long-term storage. Wipe jars to remove any sticky residue. Label jars; store in a dark closet or pantry. Enjoy!

Nutrition Facts

How To Can Mandarin Oranges

Amount Per Serving (1 half-pint jar)

Calories 236 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.2g

Sodium 9mg0%

Potassium 497mg14%

Carbohydrates 60g20%

Fiber 5g21%

Sugar 52g58%

Protein 2g4%

Vitamin A 2038IU41%

Vitamin C 80mg97%

Calcium 112mg11%

Iron 0.5mg3%

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

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14
Jun
2025

Café Mocha Overnight Oats

categories: Breakfast

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Make Café Mocha Overnight Oats with chocolate and coffee flavor in 5 minutes. Refrigerate overnight, then enjoy a quick, delicious breakfast!

Looking for a delicious breakfast you can make the night before to enjoy the next day? Overnight oats are perfect for this! It only takes a few minutes to prepare them, then they’re refrigerated overnight and are ready to go the next morning!

With only a short prep time and overnight (inactive) refrigeration time, you can look forward to a yummy breakfast the next day! Here’s how to make Cafe Mocha Overnight Oats.

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

Make The Oats The Night Before You Will Eat Them

The most important thing you need to remember when making overnight oats is to make them the night before you’ll be eating them, for best results! They need to be refrigerated for several hours (overnight is best) so the liquid has time to be absorbed into the oats.

The name of the recipe implies that (“overnight”), but it’s always interesting seeing questions I have received about making them ahead of time. Yes… plan ahead so they’re ready to be eaten for breakfast the next morning!

The other question I’ve been asked about overnight oats a few times is “do you really eat them COLD?” Yes – overnight oats are meant to be eaten cold, right out of the refrigerator!

What Ingredients Will I Need?

You will need old-fashioned oats, milk, chia seeds, cocoa powder, maple syrup (or honey), brewed (cooled) coffee, vanilla and a pinch of salt.

This recipe is very versatile because you can meet your own requirements by substituting plant-based milk, use decaf coffee instead of regular, or add more maple syrup if you enjoy a sweeter taste, etc.

To make the overnight oats, combine all the ingredients (except for optional garnishes) in a medium-sized bowl. *See TIP below.

TIP*: I have found that using a WHISK is the best way to go, for quickest mixing (better than a spoon). The cocoa powder takes a bit of whisking to blend in, but keep whisking and it will eventually be fully incorporated.

Once all the ingredients are combined, you will have a fairly “liquid” mixture. This is how you want it, because the oats and chia seeds will absorb most of the liquid overnight!

Spoon the overnight oat mixture into two small canning jars or containers that have tight-fitting lids.

Cover and Refrigerate The Oats Overnight

Cover the jars and place them in the refrigerator overnight (at least 8 hours for best results!). The oats and chia seeds will absorb most of the liquid overnight while they chill in the fridge.

In the morning, open the jar or jars when you’re ready to eat. You should notice much less liquid present! Give the oats a good stir, then add an optional garnish, if desired.

Serve and Enjoy Café Mocha Overnight Oats

NOTE: If you want to “garnish” the finished oats, you can add whipped cream, grated chocolate, banana slices or berries on top before you serve them, but that’s optional.

To make it look “fancy”, I spray a small amount of whipped cream on top of each portion of Café Mocha Overnight Oats, then finely grate a tiny bit of chocolate on top. After that, I grab a spoon, dig in and enjoy my delicious breakfast.

Serve the overnight oats and enjoy the wonderful flavor or this unique breakfast treat! The chia seeds help provide antioxidants and additional fiber which help to make you feel full, which is awesome.

The oats have a nice depth of chocolate and coffee flavor and are not overly sweet. I love having overnight oats for breakfast, and trust you will, too!

I really hope you have the opportunity to make Café Mocha Overnight Oats and am confident you will enjoy them! Once you make overnight oats, you’ll find it’s a quick way to grab a filling, delicious breakfast on the go.

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 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 to choose from, including:

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe adapted from: Angelica at: Decadent Mocha Coffee Overnight Oats Recipe – Pepper Basil

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Café Mocha Overnight Oats

Prep Time

5 mins

Cook Time

0 mins

Overnight refrigeration (inactive prep)

8 hrs

Total Time

8 hrs 5 mins

Make Café Mocha Overnight Oats with chocolate and coffee flavor in 5 minutes. Refrigerate overnight, then enjoy a quick, delicious breakfast!

Category: Breakfast

Cuisine: All Cuisines

Keyword: café mocha overnight oats

Servings: 2

Calories Per Serving: 296 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Overnight Oats:

1 cup old-fashioned oats
¾ cup low-fat milk
½ cup brewed, strong coffee* *cooled to room temp.
2 Tablespoons maple syrup (or honey) or more, for sweeter taste
2 Tablespoons cocoa powder
1 Tablespoon chia seeds
½ teaspoon vanilla extract
1 pinch salt

For Garnish (opt.): whipped cream, shaved chocolate, berries or banana slices

US Customary - Metric

Instructions

Combine all ingredients (except for optional garnishes) in a medium bowl.
TIP: Use a WHISK for quickest mixing. Cocoa powder takes a bit of whisking to blend it in but keep going; it will eventually be fully incorporated.
Divide oat mixture evenly into two small canning jars or containers that have tight-fitting lids. Cover with lids; refrigerate overnight (8 hours for best results).
In the morning, open the jar(s) when ready to eat. You should notice much less liquid! Give the oats a good stir. If desired, add optional garnishes before serving. Enjoy.

Recipe Notes

NOTE: Caloric calculation does not include optional garnishes.

Nutrition Facts

Café Mocha Overnight Oats

Amount Per Serving (1 g)

Calories 296 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 7mg2%

Sodium 68mg3%

Potassium 447mg13%

Carbohydrates 51g17%

Fiber 8g33%

Sugar 17g19%

Protein 10g20%

Vitamin A 94IU2%

Vitamin C 0.3mg0%

Calcium 195mg20%

Iron 3mg17%

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

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10
Jun
2025

Crispy Chickpeas and Pistachios

categories: Appetizers

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Make Crispy Chickpeas and Pistachios for a party appetizer or enjoy as a delicious snack! Crunchy and lightly seasoned, they’re delicious!

If you’re looking for a yummy, easy to make appetizer or snack, I hope you will check out this recipe for crispy chickpeas and pistachios! The recipe is delicious and only will take you about 5 minutes or less of prep time!

Canned chickpeas are rinsed, drained, seasoned and roasted, which turns them into a crunchy, snack, with lots of protein! This dish is perfect for a gameday snack or if you want to double or triple the recipe makes a wonderful appetizer for any party, family get together or potluck!

The recipe (as written) is for a single batch and makes just over 1¼ cups of roasted chickpeas (about 5 small servings), but it’s very easy to double or triple. Here’s how simple it is to make crispy chickpeas and pistachios.

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

Prepare The Chickpeas For Roasting

Before beginning, preheat your oven to 400°F. The chickpeas are ready for roasting in just a couple of minutes, so make sure your oven is ready to go, in order to save time!

Drain and rinse one can (15.5 oz.) of chickpeas, also known as garbanzo beans. Place the drained chickpeas in a small mixing bowl.

Drizzle the chickpeas with vegetable oil, toss to coat, and then add the spices. The spices you will need are coarse sea salt, ground cumin, ground black pepper and a small amount of cayenne pepper.

Toss the chickpeas well, to make sure they’re evenly covered with oil and the spices. Now the chickpeas are well-seasoned and ready to be roasted in the oven.

Spread the seasoned garbanzos out on a rimmed baking sheet as much as possible to ensure even roasting.

Roast The Seasoned Chickpeas

Place the baking sheet on the middle rack of your preheated oven. Bake the chickpeas for 18-20 minutes, stirring them every 4-5 minutes using a metal spatula.

When they’re done, the chickpeas should be golden brown and slightly crisp on the outside. Remove the pan from the oven.

Add shelled pistachios and fresh thyme leaves to the roasted chickpeas and put the baking sheet back into the oven for Round #2 of roasting.

Continue to bake for 10-12 additional minutes, or until the garbanzos become browned and crispy. When they’re done roasting, remove the chickpeas from the oven.

Let the crispy chickpeas and pistachios cool to room temperature, then transfer them from the baking sheet to a serving bowl.

Serve The Crispy Chickpeas And Pistachios

The crispy chickpeas and pistachios are a wonderful addition to any buffet table and will probably be gobbled up fairly quickly. If you will be serving them to a large group, you may want to consider doubling or tripling the original recipe to meet your needs!

Crispy, lightly seasoned and delicious, I am confident you’re going to enjoy this easy snack or appetizer. Be sure to store any leftovers in an airtight container to preserve their crunch.

I hope you have the chance to make these yummy roasted chickpeas for yourself and/or those you love. They disappear quickly, so I heartily recommend making a double batch!

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, friend!

Looking For More SNACK And APPETIZER Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe adapted from the cookbook: “The Flavors of Bon Appetit”, page 19, published in 2004 by Conde Nast Books

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Crispy Chickpeas and Pistachios

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

Make Crispy Chickpeas and Pistachios for a party appetizer or enjoy as a delicious snack! Crunchy and lightly seasoned, they're delicious!

Category: Appetizer/Snack

Cuisine: All Cuisines

Keyword: crispy chickpeas and pistachios

Servings: 5 (¼ cup per serving)

Calories Per Serving: 197 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

15.5 ounces canned chickpeas (garbanzo beans) rinsed and drained (1 can)
2 Tablespoon vegetable oil
½ teaspoon coarse sea salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup shelled pistachios
1 teaspoon fresh thyme leaves

US Customary - Metric

Instructions

Preheat oven to 400°F.
Drain and rinse one can (15.5 oz.) of chickpeas. Place chickpeas in a mixing bowl.
Drizzle chickpeas with vegetable oil, toss to coat; add sea salt, cumin, black pepper and cayenne pepper. Toss chickpeas well, to make sure they're evenly covered with oil and spices. Spread garbanzos out on a rimmed baking sheet for even roasting. Place baking sheet on middle rack of oven.
Bake at 400℉. for 18-20 minutes, stirring every 4-5 minutes. When done, chickpeas should be golden brown and slightly crisp. Remove pan from the oven.
Add pistachios and fresh thyme leaves, stir to combine, then spread them back out on the baking sheet and put it back into the oven. Continue to bake 10-12 more minutes, or until chickpeas are browned and crispy; remove from oven. Let cool to room temperature, then transfer mixture to a serving bowl.
Serve (at room temp.) and enjoy! Store any leftovers in an airtight container.

Nutrition Facts

Crispy Chickpeas and Pistachios

Amount Per Serving (1 g)

Calories 197 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Trans Fat 0.04g

Polyunsaturated Fat 6g

Monounsaturated Fat 5g

Sodium 477mg21%

Potassium 263mg8%

Carbohydrates 16g5%

Fiber 5g21%

Sugar 1g1%

Protein 7g14%

Vitamin A 128IU3%

Vitamin C 2mg2%

Calcium 48mg5%

Iron 2mg11%

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

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06
Jun
2025

Grilled Plank Salmon and Tomatoes

categories: Main Dishes, Seafood

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Enjoy delicious Grilled Plank Salmon and Tomatoes for a BBQ! Salmon cooked on cedar planks is served with grilled, seasoned cherry tomatoes.

I don’t know about you, but we enjoy grilling outside when Oregon’s rainy season is gone and the days heat up! My husband is our family’s “Grill-Master”, so he did the grilling you will see for this blog post!

We love salmon so much and today I want to share a recipe that shows how to make Grilled Plank Salmon and Tomatoes on a BBQ. This time we grilled 2 small salmon fillets (about 5 oz. each) for my husband and myself on a cedar plank.

In the past I’ve shared another great recipe for grilling a large salmon fillet on a cedar plank (with spices, lemon slices, etc.) for a larger number of servings. You can check out that recipe for Cedar Plank Grilled Salmon here.

Both recipes are wonderful and I’m confident you’ll enjoy them. But for now… here’s how easy it is to make absolutely delicious Grilled Plank Salmon and Tomatoes.

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

First Thing – Soak The Cedar Plank!

NOTE: You can purchase cedar planks at most grocery stores nowadays. They usually come in packs of 3-4, are fairly inexpensive and typically are located near a fresh seafood counter.

You will need to plan ahead because cedar planks must be thoroughly soaked in water before they are put on the grill. The soaking of the wood ensures the wood won’t burn right in front of your eyes while you’re grilling! Do NOT skip this step!

Stop up your kitchen sink and soak the cedar board (completely covered in water) for at least 35-40 minutes before putting it on the grill. You will have to weigh the board down in the water.

I usually fill several pans or large bowls with water to weigh it down and keep the board fully submerged in the water. Whatever item(s) you choose to use for this, the key is to use something heavy on top of the board! Once fully soaked, remove the plank from the water.

Prepare The Salmon Fillets For The BBQ

Pat two salmon fillets dry using paper towels. The spices you will need to season the fillets are onion powder, garlic powder, salt (table salt or sea salt) and black pepper.

Lightly season the salmon with the spices on both sides. Lay the salmon fillets on top of the soaked cedar plank, leaving only a small space in between them. Sprinkle each one with a few chopped fresh parsley leaves on top.

Season The Cherry Tomatoes

In a separate bowl, place de-stemmed cherry tomatoes (use about 20 of them for this recipe). Any kind of cherry tomatoes will be fine, but I enjoy using multi-colored tomatoes, so they look more interesting on the serving plate!

Drizzle the tomatoes lightly with extra virgin olive oil and gently toss them to coat. Season them lightly with salt, pepper, garlic powder and some Italian seasoning.

The cherry tomatoes don’t need much seasoning, so go easy when sprinkling it on. Gently stir the tomatoes to distribute the seasoning evenly.

Cook The Salmon

Heat your BBQ (gas or briquettes) until it’s really hot. Lay the soaked cedar plank (with salmon on top) directly on the hot grill grate over the hot coals.

Put the lid on the BBQ and let the salmon cook (and smoke) for 25-30 minutes undisturbed. The cooking time may vary slightly depending on the thickness of the salmon fillets you are using.

The grilled plank salmon is done when it is cooked through, flakes easily, and has reached an internal temperature of 145°F. Remove the plank from the grill, take it inside, and cover the salmon to keep it warm while you grill the tomatoes.

Grill The Cherry Tomatoes

As soon as the salmon is done, place the seasoned tomatoes in a grilling basket and place the basket directly on the grill grate over the hot coals. Cook the tomatoes for 2-3 minutes total, turning them often (and gently) as they cook.

The cherry tomatoes will begin to “blister” as they cook and are exposed to the high heat of the grill. They may even get a few light char marks. Once they’re blistered (don’t overcook!), remove the basket immediately from the grill and take inside.

Garnish The Grilled Tomatoes

Sprinkle the blistered, hot tomatoes with grated fresh Parmesan cheese, sprinkle with fresh chopped parsley, and GENTLY toss to cover them all.

Serve The Grilled Plank Salmon And Tomatoes

To serve the salmon fillets on a platter, place the grilled plank salmon and tomatoes onto the serving platter, surrounding the salmon with the hot grilled tomatoes for a colorful presentation.

To serve on individual plates, place a salmon fillet on each plate and surround it with some of the grilled, “blistered” tomatoes.

When you take a bite of those little grilled tomatoes, they pop with juices and sweet flavor and are a great addition to the smoky grilled salmon. YUM!

We also enjoyed having some homemade potato gnocchi along with the salmon and tomatoes to round out the meal.

I hope you have a chance to grill this delicious salmon dish and trust you will find it as enjoyable as we do! It’s such a simple meal to prepare, but it tastes SO GOOD!

Thanks 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 I hope you enjoy a wonderful day.

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 a nice variety of delicious salmon recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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↓↓ PRINTABLE RECIPE BELOW ↓↓

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Grilled Plank Salmon and Tomatoes

Prep Time

10 mins

Cook Time

25 mins

Soaking Time for Cedar Plank

40 mins

Total Time

1 hr 15 mins

Enjoy delicious Grilled Plank Salmon and Tomatoes for a BBQ! Salmon cooked on cedar planks is served with grilled, seasoned cherry tomatoes.

Category: Main Dish

Cuisine: All Cuisines

Keyword: grilled plank salmon and tomatoes

Servings: 2

Calories Per Serving: 307 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salmon:

10 ounces skinless salmon fillets 2 fillets- 5 oz. each
* garlic powder *Enough to lightly season fish (both sides)
* onion powder *Enough to lightly season fish (both sides)
* salt and pepper *Enough to lightly season fish (both sides)
* chopped fresh parsley *Enough to lightly garnish fish

For Tomatoes:

20 small cherry tomatoes multi-colored, if available
2 tsp. extra virgin olive oil
* garlic powder *Enough to lightly season tomatoes
* salt and pepper *Enough to lightly season tomatoes
* Italian seasoning *Enough to lightly season tomatoes

To Garnish Grilled Tomatoes:

1 Tbsp. fresh grated Parmesan cheese
1 teaspoon chopped fresh parsley

US Customary - Metric

Instructions

Soak cedar plank: Plan ahead because cedar planks must be thoroughly soaked in water before they are put on the grill. Soaking ensures the wood won't burn up while grilling! Do NOT skip this step! Stop up your kitchen sink; soak the cedar board (covered in water) at least 35-40 minutes before putting it on the grill. Weigh the board down to keep it submerged.
Prepare Salmon: Pat salmon dry using paper towels. Lightly season salmon with spices on both sides. Lay salmon fillets on top of soaked cedar plank, leaving small space in between them. Sprinkle salmon with chopped fresh parsley.
Prepare tomatoes: Place de-stemmed cherry tomatoes in small bowl. Drizzle with olive oil; toss gently to coat. Season lightly with salt, pepper, garlic powder and Italian seasoning. Gently stir tomatoes to distribute seasoning evenly. Set aside.
Grill Salmon: Heat BBQ (gas or briquettes) until really hot. Lay soaked cedar plank (with salmon on top) directly on the hot grill grate over hot coals. Cover BBQ; let salmon cook (covered) undisturbed for 25-30 minutes. Cooking time may vary slightly depending on thickness of the salmon. Salmon is done when cooked through, flakes easily, and has reached an internal temp. of 145°F. Remove plank from grill, take inside; cover salmon; keep it warm while you grill the tomatoes.
Grill Tomatoes: As soon as plank is removed, place tomatoes in a grilling basket; place basket directly on the grill grate over hot coals. Cook 2-3 minutes, turning often (and gently). Remove when tomatoes are blistered; take inside. Sprinkle tomatoes with Parmesan and fresh parsley.
Serve the salmon fillets with the grilled tomatoes and enjoy!

Recipe Notes

NOTE: The seasoning amounts are not specified in some cases. Use only enough of each one to lightly season the fish (on both sides) and the tomatoes. If no amount is identified, this seasoning was not included in the dietary calculation as amounts used may vary.

Nutrition Facts

Grilled Plank Salmon and Tomatoes

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

Calories 307 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 3g19%

Polyunsaturated Fat 4g

Monounsaturated Fat 7g

Cholesterol 84mg28%

Sodium 211mg9%

Potassium 1079mg31%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 4g4%

Protein 32g64%

Vitamin A 956IU19%

Vitamin C 39mg47%

Calcium 101mg10%

Iron 2mg11%

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

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02
Jun
2025

Crunchy Oatmeal Marmalade Bars

categories: Bar Cookies, Desserts

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Make 16 Crunchy Oatmeal Marmalade Bars in about 30 minutes! Packed with oats, coconut, nuts, brown sugar and marmalade, they’re DELICIOUS!

If you’re looking for a quick and easy to make treat, I hope you’ll take a look at this recipe for crunchy oatmeal marmalade bars. These dessert bars are an absolute CINCH to make and taste great!

If you can stir ingredients, pack them into a baking dish and bake them, then you can make this ridiculously SIMPLE recipe! The recipe can be easily doubled if you want or need to make more. Here’s how to make 16 crunchy oatmeal marmalade bars!

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

Prepare The Ingredients

Before starting, preheat your oven to 400°F. These dessert bars come together really, really fast, so you want your oven ready to go to save yourself some time!

To make these dessert bars you will need old-fashioned oats, walnuts (or pecans), brown sugar, coconut, salt, butter, and orange marmalade. Measure all the ingredients into a large mixing bowl.

Stir very well until all the ingredients are fully combined and the oats are fully coated. The mixture will be slightly crumbly and fairly sticky.

Pack The Greased Baking Dish

Pour the oats mixture into a well-greased (or sprayed) 8″ by 8″ baking dish. Use your hands to FIRMLY press the oat mixture out to fully cover the bottom of the dish.

Continue pressing down on the entire surface, a little bit at a time, until the oat mixture is solid and packed down in the dish. Once that’s done, they’re ready to bake! (I told you it comes together FAST… ha ha).

Time To Bake!

Bake the crunchy oatmeal marmalade bars at 400°F. for 18-22 minutes. When they’re done, the bars should be well-browned, and they should be firm to the touch.

I typically cook mine for the entire 22 minutes to ensure the best crispiness, but your time may vary, due to fluctuating oven temps.

Slice And Serve The Crunchy Oatmeal Marmalade Bars

Once they are finished baking, remove the baking dish from the oven and place it on a wire rack to cool. Let the bars cool completely, then slice them into 16 portions (each about 2″ x 2″).

To serve, transfer the crunchy oatmeal marmalade bars to a serving plate (or platter) and serve, at room temperature. The bars should be crunchy on the exterior and slightly chewy on the inside!

Store any leftover bars in an airtight, covered container on the counter. You can also freeze these dessert bars, if you want to save some of them for another time.

I hope you have the chance to make these dessert bars and trust you and those you love will really like them, too! They are so easy to make, taste great, and the recipe can easily be doubled.

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 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 a nice variety of bar cookie recipes you may want to check out, including:

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Original recipe source: unknown (found written on a 3″ x 5″ index card in an old recipe box)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Crunchy Oatmeal Marmalade Bars

Prep Time

10 mins

Cook Time

22 mins

Total Time

32 mins

Make 16 Crunchy Oatmeal Marmalade Bars in about 30 minutes! Packed with oats, coconut, nuts, brown sugar and marmalade, they're DELICIOUS!

Category: Bar Cookies, Dessert

Cuisine: All Cuisines

Keyword: crunchy oatmeal marmalade bars

Servings: 16 bars

Calories Per Serving: 176 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups old-fashioned oats
¾ cups chopped walnuts (or pecans)
½ cup dark brown sugar
½ cup shredded sweetened coconut
6 Tablespoons orange marmalade
6 Tablespoons butter melted
½ teaspoon salt

US Customary - Metric

Instructions

Preheat oven to 400℉. Grease or spray an 8" x 8" baking dish (bottom and sides). Note: If doubling the recipe use a 10" x 15" baking dish.
Measure all ingredients into a large mixing bowl. Stir very well until the ingredients are fully combined, slightly crumbly and sticky.
Pour oat mixture into prepared baking dish. Use your fingers to FIRMLY press the oat mixture out to fully cover bottom of the dish. Continue pressing down on oats a little bit at a time, until firmly packed down in the dish.
Bake at 400°F. for 18-22 minutes. When done, bars should be well-browned, crispy and firm to the touch. I typically cook mine the entire 22 minutes to ensure crispiness, but your time may vary, due to fluctuating oven temps.
Remove baking dish from the oven; place on a wire rack to cool. Let the bars cool completely, then slice into 16 portions (each 2" x 2"). Serve and enjoy.

Nutrition Facts

Crunchy Oatmeal Marmalade Bars

Amount Per Serving (1 bar)

Calories 176 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Trans Fat 0.2g

Polyunsaturated Fat 3g

Monounsaturated Fat 2g

Cholesterol 11mg4%

Sodium 114mg5%

Potassium 90mg3%

Carbohydrates 20g7%

Fiber 2g8%

Sugar 12g13%

Protein 2g4%

Vitamin A 137IU3%

Vitamin C 0.5mg1%

Calcium 21mg2%

Iron 1mg6%

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

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29
May
2025

Oatmeal Molasses Dinner Rolls

categories: Breads

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Make a dozen delicious Oatmeal Molasses Dinner Rolls to serve with a favorite meal. Light, buttery and slightly sweet, they taste amazing!

Several years ago, I found a delicious recipe for dinner rolls in a cookbook and want to share this recipe with you today. If you enjoy homemade yeast rolls and don’t mind a bit of prep while you wait for the dough to rise, etc., then I think you will LOVE oatmeal molasses dinner rolls!

These absolutely amazing rolls are so delicious and with their lightly sweet molasses flavor, they’re hard to describe. The first time I made them, my husband and I both said “WOW!” and were blown away by how decadent they are.

Yes… as anyone who works with yeast breads or rolls know, they do take a bit more prep due to the time necessary for the rising of the dough. All that said, I’m not kidding when I say these rolls are worth your time! I typically start the rolls early on the day we want to enjoy them with our dinner. Here’s how to make a dozen oatmeal molasses rolls.

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

Prepare The Batter

Stir together active dry yeast, lukewarm water (110°F.) and a small pinch of brown sugar in a small bowl until combined. Set the bowl aside and let it rest until the mixture develops bubbles on top (about 5-10 minutes).

The bubbling on the surface indicates you have “good, active” yeast. If no bubbles form, the yeast is not working (too old, etc.), and you should discard and try again with new yeast!

Pour milk into a small saucepan and scald the milk. “Scalding” involves heating the milk on Medium-Low until you see it beginning to steam slightly and it starts bubbling around the edges.

Do not let the scalded milk come to a boil, so remove it from the heat once it has been scalded. Pour the heated milk into a large bowl and immediately add slices or cubes of butter. Stir to combine and let the butter melt.

Add Additional Dough Ingredients

Once the butter has fully melted, add the rest of the brown sugar, old-fashioned oats, molasses and salt. Stir these ingredients together and once fully combined, set the bowl aside. Let this mixture cool down until it is only lukewarm.

When the mixture has cooled down to be only lukewarm, add a large egg and stir well, to combine. IMPORTANT: If you add the egg while the butter mixture is too hot, it might scramble the egg, so please don’t rush that step!

Once the egg has been mixed in, pour in the bubbling yeast mixture and stir it in until combined with the other ingredients.

Add The Flour

Stir in most of the flour (2½ cups) until it has been fully combined with the liquid mixture. Mix until the dough for the oatmeal molasses rolls loses its sheen. If necessary, add up to ½ cup more flour, to reach this point.

Let the dough rest in the mixing bowl for 10 minutes, then turn the dough out into a large, greased or sprayed bowl (greased on bottom and sides). Turn the dough ball over so all sides are coated with the grease.

Cover the bowl tightly with plastic wrap and put the bowl in the refrigerator for at least 2 hours. You can also refrigerate the dough overnight, if necessary, because it won’t rise too much.

Knead And Shape The Chilled Dough

Before shaping the rolls, grease or butter a 9″ cake pan very generously on the bottom and up the sides. Turn the dough out onto a well-floured work surface then knead the dough 4-5 times.

Cut the dough into 12 pieces, trying to keep them all approximately the same size, rolling each piece into a tight ball.

Shape the dough balls by place a piece on your palm and flatten the dough. Once flattened, roll the outer edges into the center and then pinch the edges together tightly to seal.

Put the rolls SEAM SIDE DOWN in the buttered cake pan in a single layer. The rolls will be touching each other.

Use a pastry brush to spread HALF of the melted butter (1 Tbsp.) all over the surface of each of the rolls, then sprinkle the tops with a small amount of old-fashioned oats. Cover the pan with a towel and let the rolls rise in a warm place for 2 hours, OR until the rolls have doubled in size.

Time To Bake The Rolls

Preheat the oven to 350°F. during the last few minutes of the dough rising. You can see in the photo below how the rolls rise up in the pan, leaving hardly any space in between each one.

Bake the rolls for 35-40 minutes, until they are well-browned on top. If you have an instant-read thermometer you can test the internal temperature, if desired. The oatmeal molasses dinner rolls should have an internal temp. of 190°F. once they’re done. Don’t they look AWESOME?

Serve The Oatmeal Molasses Dinner Rolls

Remove the rolls from the oven and let them sit for 1-2 minutes in the pan, then run a butter knife around the edges of the pan to loosen the rolls. Lightly brush the top of the rolls with the remaining HALF of the melted butter (1 Tbsp.).

Carefully turn the pan over so the rolls release from the pan and place them on a wire rack. The rolls should come out in a solid, cohesive unit (if the pan was well-greased beforehand). Let the rolls cool slightly (still on the rack) for about 5-6 minutes before serving them.

Transfer the warm buttery rolls to a serving plate or platter, serve them and let your family or guests pull apart the individual rolls, as they wish.

The rolls are amazingly light, buttery, DELICIOUS and full of flavor! They are sooooo GOOD I’ll bet you can’t stop with eating only one of them!

We love having the rolls served along with a hot bowl of soup or other main dish for our dinner and always enjoy EVERY SINGLE BITE!

I hope you have the opportunity to try these oatmeal molasses dinner rolls and anticipate that you and those you love will love them, too! Yes, they take a while to make, but the end result is fabulous and worth every minute of time it takes to make them.

Thanks 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 More BREAD or ROLL 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 bread and roll recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source: “The Food 52 Cookbook”, by Amanda Hesser and Merrill Stubbs, pages 89-91, published in 2012 by Harper Collins Publishers.

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Oatmeal Molasses Dinner Rolls

Prep Time

30 mins

Cook Time

35 mins

Inactive prep time (rising + refrigeration)

4 hrs

Total Time

5 hrs 5 mins

Make a dozen delicious Oatmeal Molasses Dinner Rolls to serve with a favorite meal. Light, buttery and slightly sweet, they taste amazing!

Category: Bread, Side Dish

Cuisine: All Cuisines

Keyword: oatmeal molasses dinner rolls

Servings: 12 rolls

Calories Per Serving: 225 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 teaspoons active dry yeast
¼ cup lukewarm water (110℉.)
1 pinch dark brown sugar (for yeast)
¾ cup milk low fat or whole
8 Tablespoons butter (=1 stick) cut into cubes or thin slices
¾ cup old-fashioned rolled oats + more for sprinkling on rolls
2 Tablespoons molasses
1 Tablespoon dark brown sugar (for dough)
2 teaspoons salt
1 large egg
2½ cups all-purpose flour + add'l. ½ cup, if necessary
2 Tablespoons butter (melted) *Divided Use* for brushing on rolls

US Customary - Metric

Instructions

Stir together yeast, lukewarm water (110°F.) and pinch of brown sugar in a small bowl. Set bowl aside until bubbles form on top (about 5 minutes). If no bubbles form, the yeast is too old. Discard/ try again with new yeast!
Scald milk in small saucepan, heating until you see it begins to steam and is bubbling around edges. Don't let milk boil; remove it from heat once scalded. Pour milk into a large bowl; immediately add butter, stir until butter melts.
Add remaining 1 Tbsp. brown sugar, oats, molasses and salt. Stir until combined; set bowl aside. Let mixture cool until it's lukewarm. Add egg; stir to combine. IMPORTANT: If you add egg while butter mixture is too hot, it can scramble the egg, so don't rush that step! Pour in yeast mixture; stir until combined.
Stir in 2½ cups flour until combined with liquid mixture. Mix until dough loses its shine. If necessary, add up to ½ cup more flour, to reach this point. Let dough rest in bowl 10 minutes, then transfer dough into a large, greased or sprayed bowl (bottom and sides). Turn dough over so all sides are coated with grease. Cover bowl with plastic wrap; refrigerate at least 2 hours. NOTE: You can also refrigerate dough overnight, if needed.
Grease or butter a 9" cake pan very well on bottom and sides; set aside. Turn chilled dough onto a well-floured surface and knead dough 4-5 times. Cut and divide dough into 12equal-sized pieces.
Shape dough into balls by placing a piece on your palm and flattening the dough. Roll outer edges into the center, pinch edges together to seal. Put rolls SEAM SIDE DOWN in greased pan in single layer. Use a pastry brush to spread 1 Tbsp. melted butter over the rolls, then sprinkle lightly with oats. Cover pan; let rolls rise in warm place for 2 hours, OR until rolls are doubled in size.
Bake in preheated 350℉. oven for 35-40 minutes, until well-browned on top and rolls have an internal temperature of 190°F. Remove rolls from oven; let them sit 1-2 minutes in the pan, then run a butter knife around edges of the pan. Lightly brush rolls with remaining 1 Tbsp. of melted butter.
Carefully turn pan over so rolls release from the pan. Place them right side up on a wire rack. Rolls should come out of pan in a solid unit if pan was well-greased). Let rolls cool slightly on rack for 5 minutes before serving. Enjoy!

Nutrition Facts

Oatmeal Molasses Dinner Rolls

Amount Per Serving (1 roll)

Calories 225 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 41mg14%

Sodium 477mg21%

Potassium 133mg4%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 4g4%

Protein 5g10%

Vitamin A 343IU7%

Vitamin C 0.002mg0%

Calcium 39mg4%

Iron 2mg11%

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

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24
May
2025

Lemon Garlic Baked Chicken

categories: Chicken, Main Dishes

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Lemon Garlic Baked Chicken is a one-skillet meal for 2 that’s delicious and easy to make! Chicken cooks in a simple lemon garlic wine sauce.

I don’t know about you, but I LOVE chicken and constantly keep my eyes open to find and try “new” chicken recipes. My husband is my willing guinea pig and has taste-tested way too many chicken recipes I’ve made over the years to count!

Today I want to share a recipe that I’m pretty sure originated with Ina Garten. Somewhere along the way I forgot how, where, or from who I got the original recipe (handwritten on paper) but do know I made a few slight changes to it, to suit our tastes. If you like garlic, then you’ll be happy with this dish!

This is a one skillet recipe, so there’s not a lot of cleaning up to do, which always makes me deliriously happy (wink, wink)! The finished chicken breasts have a LOT of lemony garlic flavor which we love, and I’m confident you’ll enjoy it, as well. Here’s how to make lemon garlic baked chicken.

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

Make The Lemon Garlic Sauce

In a medium-sized oven-safe skillet, heat extra virgin olive oil on low heat. Once the oil is WARM, add minced garlic and cook it, stirring often, for about 1 minute. Be careful to not let the garlic burn or it can become bitter.

Add white wine, lemon juice, lemon zest, dried oregano, thyme, and a pinch of salt and pepper to the garlic mixture. Stir to combine these ingredients and you’ll have the flavorful sauce for the chicken ready to go!

Pat two boneless, skinless chicken breasts dry using paper towels, then season lightly with salt and black pepper on both sides. Lay the seasoned breasts in the lemon garlic sauce in the skillet.

Spoon some of the lemon garlic sauce on top of each piece of chicken. Now the chicken is ready for the oven.

Bake The Chicken

Place the skillet (uncovered) on a middle rack in a preheated 400°F. oven and let it cook for about 15 minutes, then remove the skillet from the oven.

Quickly place thinly slices of a fresh lemon around the edges of the chicken breasts and put the skillet right back in the oven again.

Continue baking the chicken for another 15-25 minutes until it is cooked all the way through or until the internal temperature of the chicken reaches 165°F.

Turn the oven to BROIL and let the chicken sit under the broiler (about 6″ away from the heat source) for 2-3 minutes to lightly brown it. Keep an eye on it while broiling!

When done, remove the skillet from the oven, spoon some of the remaining sauce over each piece of chicken, and let the chicken “rest” for 2-3 minutes so the internal juices can redistribute through the meat.

Garnish And Serve The Lemon Garlic Baked Chicken

When the chicken has “rested” for 2-3 minutes it is ready to be served. Place the lemon garlic baked chicken on individual plates and drizzle the sauce over the top. Garnish each serving with 1-2 baked lemon slices and fresh chopped parsley, if desired.

We enjoyed this dish served with a baked stuffed sweet potato and a small portion of spinach apple quinoa salad on the side. Everything was so delicious and flavorful!

I hope you have the opportunity to try this recipe for lemon garlic baked chicken, and trust you’ll enjoy it, too! Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More CHICKEN Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Recipe adapted from: Ina Garten (at least I think that’s where it originated)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Lemon Garlic Baked Chicken

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Lemon Garlic Baked Chicken is a one-skillet meal for 2 that's delicious and easy to make! Chicken cooks in a simple lemon garlic wine sauce.

Category: Main Dish

Cuisine: All Cuisines

Keyword: lemon garlic baked chicken

Servings: 2

Calories Per Serving: 340 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons extra virgin olive oil
2 Tablespoons minced garlic
¼ cup dry white wine
1 lemon ZEST from 1 lemon (yellow peel only for zest)
2 Tablespoons fresh lemon juice
¾ teaspoon dried oregano
½ teaspoon dried thyme
10 ounces boneless skinless chicken breasts (2) =2 breasts (approx. 5 oz. each)
salt and black pepper enough to lightly season chicken
¾ medium lemon cut in thin rounds
2 teaspoons chopped fresh parsley, for garnish OPTIONAL

US Customary - Metric

Instructions

Preheat oven to 400℉.
In a medium oven-safe skillet, heat olive oil on low heat. Once the oil is WARM, add minced garlic and cook it, stirring often for about 1 minute.
Add white wine, lemon juice, lemon zest, dried oregano, thyme and a pinch of salt and pepper to the garlic in skillet. Stir to combine.
Pat chicken dry with paper towels; season with salt and pepper (both sides). Lay chicken breasts in the lemon garlic sauce. Spoon sauce on top of each piece.
Place skillet (uncovered) on middle rack in oven. Bake at 400℉. for 15 minutes, then remove skillet from oven. Place lemon slices around edges of the chicken and put the skillet quickly back in the oven. Continue baking for 15-25 minutes until cooked through or until internal temperature of the chicken reaches 165°F.
Turn oven setting to BROIL; leave chicken under the broiler (about 6" away from the heat source) for 2-3 minutes to lightly brown it. Keep an eye on it! When lightly browned, remove skillet from the oven. Spoon sauce over each piece of chicken; let chicken "rest" in skillet 2-3 minutes before serving. Place on plates, drizzle with more sauce, garnish with chopped parsley and baked lemon slices.

Nutrition Facts

Lemon Garlic Baked Chicken

Amount Per Serving (1 g)

Calories 340 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 91mg30%

Sodium 169mg7%

Potassium 662mg19%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 2g2%

Protein 31g62%

Vitamin A 84IU2%

Vitamin C 32mg39%

Calcium 53mg5%

Iron 2mg11%

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

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