The Grateful Girl Cooks!

17
Feb
2025

Classic Creamy Coleslaw

categories: Salads

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Make classic creamy coleslaw any time of year! Simple yet delicious, it’s a perfect side dish for burgers, grilled meats and sandwiches!

I grew up eating coleslaw, because my Mom and Dad loved Kentucky Fried Chicken, and they loved the coleslaw that came with every bucket! My mom also made quite a bit of homemade coleslaw to go with other meals too, so I guess you could say coleslaw is part of my heritage!

I have made several different types of coleslaw over the years (and have posted a couple really good recipes here on my blog) but still believe this Classic Creamy Coleslaw is my favorite! Today I’m going to share how I make this side dish, which I adapted from my Mom’s old original recipe.

This easy recipe makes enough classic creamy coleslaw for four servings, and it is really yummy! It only takes about 10 minutes of active prep to make it, and then you refrigerate the coleslaw before serving! Here’s how to make it.

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

Prepare The Cabbage And Carrots

Cut a one-pound green cabbage in half and peel a medium-sized carrot. You will only use HALF of the cabbage for this recipe, so tightly wrap the remaining half to use for another recipe. Shred or grate the cabbage and carrot using a box grater (or food processer with grating attachment).

Place the shredded cabbage and carrots onto several thicknesses of paper towels (the veggies will be slightly “wet”). Place another paper towel (or towels) on top of the shredded veggies.

TIP: Cover with paper towels and lightly press down on the cabbage and carrots, to absorb excess moisture. This helps the coleslaw not become too watery once all the ingredients have been combined.

Add The Remaining Ingredients

Place the “dried” cabbage and carrots in a medium-sized serving bowl. Add finely chopped onion, mayonnaise, rice vinegar, sugar, salt, pepper and poppy seeds to the bowl. NOTE: My mom used regular white vinegar in her coleslaw, and it works well in this coleslaw too, so use that if you don’t have rice vinegar.

Stir the coleslaw well, until all the ingredients are fully combined and are coated in the creamy sauce. Cover the bowl tightly with plastic wrap and place the classic creamy coleslaw in the refrigerator for an hour. Refrigerating the salad helps the flavors have a chance to blend, and the coleslaw gets nice and cold.

Refrigerate, Then Serve Classic Creamy Coleslaw

Serve the classic creamy coleslaw once it is well-chilled, because that is when it’s the very best! Before serving, sprinkle the top of the coleslaw with additional poppy seeds, if desired. This decorative garnish is completely optional.

Serve and enjoy this classic creamy coleslaw as a side dish for many burgers, sandwiches, and grilled meats. It is a wonderful side dish to serve with fried chicken, too! YUM!

I really hope you enjoy this simple yet tasty classic creamy coleslaw with a variety of meals! We love it, because it’s so easy to prepare and it’s a great side dish to be enjoyed any time of the year!

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

Looking For More SIDE SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of side salad recipes available to choose from, including:

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0 from 0 votes

Classic Creamy Coleslaw

Prep Time

10 mins

Cook Time

0 mins

Refrigeration Time (inactive prep)

1 hr

Total Time

1 hr 10 mins

Make classic creamy coleslaw any time of year! Simple yet delicious, it's a perfect side dish for burgers, grilled meats and sandwiches!

Category: Salad, Side Dish

Cuisine: American

Keyword: classic creamy coleslaw

Servings: 4

Calories Per Serving: 111 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound green cabbage approx. ½ a medium cabbage
1 medium carrot peeled, grated
¼ small yellow onion finely chopped
½ cup light mayonnaise or regular
2 Tablespoons rice vinegar or white vinegar
1 teaspoon granulated sugar
½ teaspoon poppy seeds + more for garnish, if desired (optional)
¼ teaspoon table salt
¼ teaspoon black pepper

US Customary - Metric

Instructions

Shred or grate cabbage and carrot using a box grater (or food processer with grating attachment).
Place cabbage/carrots on paper towels (veggies will be slightly "wet"). Place another paper towel (or towels) on top. Cover with paper towels; lightly press down on cabbage and carrots, to absorb excess moisture. This helps coleslaw not become too watery once all ingredients are combined.
Place the "dried" cabbage and carrots in a medium bowl. Add chopped onion, mayonnaise, rice vinegar, sugar, salt, pepper and poppy seeds to the bowl. Stir well, until all ingredients are combined and coated in the creamy sauce.
Cover bowl tightly with plastic wrap; place coleslaw in refrigerator for an hour. This helps the flavors blend, and the coleslaw gets cold.
Serve coleslaw once it is well-chilled, because that is when it's the very best! Before serving, sprinkle coleslaw with additional poppy seeds, if desired (optional). Serve and enjoy!

Nutrition Facts

Classic Creamy Coleslaw

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

Calories 111 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 4g

Monounsaturated Fat 1g

Cholesterol 4mg1%

Sodium 408mg18%

Potassium 261mg7%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 7g8%

Protein 2g4%

Vitamin A 2679IU54%

Vitamin C 43mg52%

Calcium 60mg6%

Iron 1mg6%

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

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13
Feb
2025

BBQ Chicken Legs (Instant Pot)

categories: Chicken, Instant Pot Recipes, Main Dishes

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Make BBQ Chicken Legs in about 30 minutes using an Instant Pot! Seasoned drumsticks are cooked, coated with BBQ sauce, & broiled until crisp.

Today I want to share a tasty (and simple) recipe for BBQ Chicken Legs, made in an Instant Pot. I found the original recipe online and have really enjoyed the simplicity of this lip-smackin’ dish.

Chicken legs are well seasoned with a homemade spice mix that takes all of a couple minutes to combine. They are cooked in the Instant Pot, then removed, basted with BBQ sauce and broiled or air-fried until nicely browned and crispy on the outside.

The chicken legs are delicious, juicy, and this really is a pretty simple meal to prepare. Here’s how to make BBQ Chicken Legs in an Instant Pot.

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

Make The Seasoning Mix

The first thing you will need to do is whip up an easy, flavorful seasoning mix! Measure smoked paprika, garlic powder, onion powder, chili powder, black pepper and salt in a small bowl.

Stir these ingredients well, until fully combined. This is the seasoning mix for the chicken legs. Set the bowl aside for a minute while you get the drumsticks ready for the spices.

Prepare The Chicken Legs

Lightly pat the chicken legs dry on all sides using paper towels. Be sure to leave the skin on the legs for best results.

Use all of the prepared seasoning mix to sprinkle and cover the chicken legs on all sides. Press the seasoning mix into the skin of the chicken so it adheres very well.

Pour low sodium chicken broth into the bottom of the Instant Pot’s inner pot. Place a trivet on the bottom, then arrange the pieces of seasoned chicken on top of the trivet.

Cook The BBQ Chicken Legs

Lock the lid in place and then flip the steam release valve on top to SEALING. Program the Manual button to cook for 15 minutes at HIGH pressure.

The instant pot will begin coming to pressure, and when it has reached full pressure, the timer for the cooking program will begin automatically (and the pressure valve on top will pop up).

When the 15 minute programmed cooking time has finished, perform a QUICK RELEASE of steam by flipping the steam release valve to VENTING.

When all the steam has been released, the pressure valve on top will also drop back down, indicating all pressure is released and it is safe to open the lid. Unlock and remove the lid of the Instant Pot.

Two Ways To Crisp And Brown The Chicken, If Desired

After you remove the chicken legs from the Instant Pot, lay them on parchment paper. Brush them on all sides with a favorite BBQ sauce until each piece is fully covered.

At this point, the BBQ chicken is now fully cooked and can be served, however I highly recommend taking one more step to take these drumsticks up a notch! It only takes a few more minutes, but it is well worth it, in my opinion.

You have two options for crisping/browning the chicken legs and cooking the sauce onto the chicken. You can put them under a broiler OR you can use an air fryer to do this. It’s your choice. Here are the instructions for both methods.

BROILER – Method #1:

Remove the chicken legs out of the Instant Pot, and place them in a single layer on an oven proof baking sheet. Place the chicken under an oven broiler (several inches away from the heat source) and broil until the drumsticks become browned and crispy.

IMPORTANT: Keep a very close eye on the chicken when using the broiler. Remember, the chicken is already cooked through. Your chicken can go from nicely browned to burnt very quickly, and you DO NOT want to burn your dinner, right?

AIR FRYER – Method #2:

Place the chicken legs in the basket of your air fryer in a single layer. Cook them at 400° for 6-8 minutes, turning them over halfway though this cooking time.

I typically only cook them for about 6 minutes, because they are already fully cooked through. The purpose is simply to crisp up the outer skin, and brown the chicken legs a bit more.

The skin of the chicken drumsticks should become crispy and browned using this method. Transfer the chicken legs out of the basket once done.

Enjoy The BBQ Chicken Legs (Instant Pot)!

Serve the chicken immediately after transferring them from the broiler or the air fryer. Serve with a favorite side dish or two, and enjoy these delicious BBQ chicken legs.

This recipe, as written, will yield three servings of two chicken legs per serving. The chicken legs are well-seasoned, and taste great. Hope you enjoy them and appreciate how easy they are to make!

I hope you get the chance to make these delicious, juicy BBQ Chicken Legs, and trust you’ll enjoy this simple, tasty dish as much as we do!

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

Looking For More INSTANT POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have other delicious Instant Pot Recipes you may want to check out, 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 Nicole Morissey at: preventionrd.com/instant-pot-bbq-chicken-drumsticks/

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0 from 0 votes

BBQ Chicken Legs (Instant Pot)

Prep Time

5 mins

Cook Time

15 mins

Pressurization time + Broiling time

15 mins

Total Time

35 mins

Make BBQ Chicken Legs in about 30 minutes using an Instant Pot! Seasoned drumsticks are cooked, coated with BBQ sauce, & broiled until crisp.

Category: Main Dish

Cuisine: All Cuisines

Keyword: BBQ Chicken Legs, Instant pot

Servings: 3 (2 legs per serving)

Calories Per Serving: 380 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Seasoning Mix:

1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon black pepper
¼ teaspoon salt

Rest of Ingredients Needed:

6 chicken drumsticks skin on, patted dry
1 cup low sodium chicken broth
¾ cup BBQ sauce

US Customary - Metric

Instructions

Stir smoked paprika, garlic powder, onion powder, chili powder, pepper and salt together in a small bowl, until combined. Set aside.
Lightly pat chicken legs dry on all sides using paper towels. Be sure to leave the skin on the legs for best results. Sprinkle and cover the chicken legs on all sides with spice mix, using it all. Press spices into the chicken skin so it adheres well.

Instant Pot Directions:

Pour chicken broth into the inner pot. Place a trivet on the bottom; arrange pieces of seasoned chicken on top of the trivet.
Lock lid in place; flip steam release valve on top to SEALING. Program Manual button to cook for 15 minutes at HIGH pressure. Instant pot will begin coming to pressure; when it's reached full pressure, timer for the cooking program will begin automatically (pressure valve on top will pop up). When 15 minute programmed cooking time is complete, perform a QUICK RELEASE of steam by flipping the steam release valve to VENTING. When all steam is released, pressure valve on top will drop back down, indicating it is safe to unlock and open the lid.

Add BBQ Sauce:

Remove chicken legs from Instant Pot. Lay them on parchment paper; brush BBQ sauce on all sides until fully covered. At this point, BBQ chicken is fully cooked and can be served, however I highly recommend one more step: You have 2 options for crisping/browning the chicken legs. Here are the two options.

Final Step For Browning/Crispness:

Method #1-Broiler: Place chicken legs in a single layer on baking sheet. Place chicken under an oven broiler (several inches away from heat source). Broil until drumsticks are nicely browned and crispy. IMPORTANT: Keep a close eye on the chicken when using broiler. Your chicken can go from nicely browned to burnt very quickly!
Method #2 - Air Fryer: Place chicken legs in single layer in air fryer basket. Cook at 400° for 6-8 minutes, turning them over halfway though cooking time. The skin of the chicken should become crispy and browned. Transfer chicken out of the basket once done.
Serve with a favorite side dish (or two), and enjoy!

Nutrition Facts

BBQ Chicken Legs (Instant Pot)

Amount Per Serving (1 (2 legs))

Calories 380 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 139mg46%

Sodium 1117mg49%

Potassium 594mg17%

Carbohydrates 31g10%

Fiber 1g4%

Sugar 24g27%

Protein 29g58%

Vitamin A 758IU15%

Vitamin C 1mg1%

Calcium 49mg5%

Iron 2mg11%

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

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10
Feb
2025

Raspberry Bavarian Creme

categories: Desserts

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Make Raspberry Bavarian Creme, a delightful, easy to make dessert using only 2 main ingredients (plus garnish)! This recipe makes 4 servings.

Are you looking for a simple dessert that can be made quickly? Today I want to share this recipe for Raspberry Bavarian Creme! It only takes a few minutes to prepare, then it chills in the refrigerator for a couple hours before serving. That’s it!

Using sugar free gelatin, this dessert is a yummy, low calorie treat! It’s perfect any time of the year but can also be a cute and simple little Valentine’s dessert for the family, as well.

Many, many years ago (in the mid 1970’s) I ripped this recipe out of a magazine. It showed a picture of comedian Bill Cosby with this dessert (he was a spokesman for the JELLO brand). I kept the recipe for years in my old trusty recipe box and finally dug it out a while ago.

The recipe is a cinch to make in under 10 minutes, and only takes a couple of main ingredients, so how great is that? It also TASTES really good, so this is a convenient dessert to whip up! Here’s how to make 4 servings of Raspberry Bavarian Creme.

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

What Ingredients Will I Need?

To make this dessert, you will only need a few ingredients! Sugar free raspberry gelatin and Cool Whip (regular or extra creamy) are the two main ingredients. You will also need 6-7 ice cubes and water.

I like to garnish the top of each serving with a fresh raspberry and a fresh mint leaf. This decorative garnish is optional, but it sure makes the raspberry Bavarian creme presentation look nice.

Step #1- Mix In Boiling Water

Pour a small box of sugar free raspberry gelatin (0.3 oz. – 4 servings) into a medium-sized bowl. Pour in ¾ cup of boiling water and stir well to combine. It’s very important the water is boiling, so it will help dissolve the gelatin.

Continue stirring the boiling water until all the gelatin has been dissolved and the mixture is “lump-free”.

Add Cold Water And Ice Cubes

Measure ½ cup of tap water into a separate bowl and add about 6-7 ice cubes to get the water cold. Pour the water and ice cubes immediately into the hot gelatin mixture and stir well.

Continue stirring until the gelatin mixture has slightly thickened (the ice cubes will probably not melt all the way). Remove any remaining ice cube pieces from the gelatin and discard them.

Whisk In The Whipped Topping

Once the remaining ice cube pieces have been removed, use a wire whisk to whisk in 1½ cups of thawed whipped topping (like Cool Whip).

Continue to whisk in the whipped topping until it has been fully incorporated, and the raspberry Bavarian creme becomes smooth in texture.

Refrigerate The Dessert Before Serving

Spoon (or pour) the gelatin mixture into 4 dessert dishes, evenly dividing the mixture between them. Place the raspberry Bavarian creme into the refrigerator (no need to cover).

Let the dessert chill for 2 hours for best results! Don’t skimp on the time. As it chills, you may notice a bottom layer forming in the dessert dishes (if you’re using glass containers). That’s perfect!

Garnish And Serve The Raspberry Bavarian Creme

After the dessert has chilled for two hours it should be completely “set”. If you look closely in the photo below, you can see arrows pointing to the small layer of gelatin that appeared on the bottom of each container.

At this point, you can serve the dessert as is, BUT I think adding a garnish makes an extra special presentation of the Raspberry Bavarian Creme dessert!

To make it look fancy, garnish each serving with a dollop (or spray) of whipped cream (or additional Cool Whip). Top the whipped cream with a fresh raspberry and a small peppermint leaf and serve.

The creme is smooth yet also fairly thick, similar to a mousse! A surprise is when you grab a spoonful from the bottom, a small layer of raspberry gelatin appears, like magic! You can see it if you look closely in the 2nd photo, below.

I can’t for the life of me figure out HOW that happens- all I know is it does! That is pretty cool, in my humble opinion! The Raspberry Bavarian Creme is delicious, cold and creamy, and because it’s so easy to prepare, it’s very convenient!

I hope you have the opportunity to make this easy, low-calorie dessert, and trust you’ll enjoy it as much as we do. Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More DESSERT Recipes Like This?

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 dessert 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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Original recipe source: clipping was torn out of an old magazine a long time ago (unknown)

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0 from 0 votes

Raspberry Bavarian Creme

Prep Time

7 mins

Refrigeration Time (inactive prep)

2 hrs

Total Time

2 hrs 7 mins

Make Raspberry Bavarian Creme, a delightful, easy to make dessert using only 2 main ingredients (plus garnish)! This recipe makes 4 servings.

Category: Dessert, Snack

Cuisine: All Cuisines

Keyword: raspberry Bavarian creme

Servings: 4

Calories Per Serving: 79 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

0.3 ounces sugar free raspberry gelatin (a small box- 4 servings)
¾ cup boiling water
½ cup cold water + 6-7 ice cubes
1½ cups Cool Whip (or other frozen whipped topping) thawed

Optional garnish for each serving: whipped cream, 4 fresh raspberries and 4 peppermint leaves

US Customary - Metric

Instructions

Pour gelatin powder into a bowl. Add ¾ cup boiling water; stir to combine. Continue stirring until all gelatin has dissolved and mixture is "lump-free".
Measure ½ cup water into separate bowl; add 6-7 ice cubes. Pour water and ice cubes immediately into hot gelatin; stir well. Continue stirring until gelatin slightly thickens (ice cubes will probably not melt all the way). Remove remaining ice cube pieces from gelatin and discard.
Use a wire whisk to whisk in thawed whipped topping. Continue to whisk until it is fully incorporated, and gelatin becomes smooth in texture.
Spoon (or pour) gelatin mixture into 4 dessert dishes, dividing evenly. Place raspberry Bavarian creme in refrigerator (no need to cover). Let dessert chill for 2 hours for best results!
To serve, remove gelatin from refrigerator. Garnish each serving (optional) with aerosol whipped cream (or Cool Whip). Top with a fresh raspberry and small peppermint leaf and serve. Enjoy!

Recipe Notes

Note: Caloric estimate was calculated without including calories for the optional garnishes.

Nutrition Facts

Raspberry Bavarian Creme

Amount Per Serving (1 g)

Calories 79 Calories from Fat 54

% Daily Value*

Fat 6g9%

Monounsaturated Fat 0.3g

Sodium 27mg1%

Potassium 5mg0%

Carbohydrates 7g2%

Fiber 0.003g0%

Sugar 6g7%

Protein 1g2%

Calcium 3mg0%

Iron 0.003mg0%

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

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07
Feb
2025

Ground Pork Sausage Patties

categories: Breakfast

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Make homemade ground pork sausage patties to serve with pancakes, eggs, or other favorite breakfast dishes. Recipe makes 8 sausage patties.

We enjoy sausage with many different breakfasts, like eggs or pancakes, etc. Today I want to share a simple recipe for making homemade ground pork sausage patties from scratch!

This recipe is very simple and straightforward and the ground pork sausage patties are delicious! I’ve included some directions for how you can also freeze the prepared, uncooked patties and cook them once frozen, as needed.

I hope you enjoy this recipe, and have “fun” creating your own homemade breakfast sausage! Here’s how to make it.

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

Make The Seasoning Mix

In a medium bowl, add the spices for the sausage. Stir well until they are blended together. The spices you will use are dried thyme, sage, fennel, salt, pepper.

Make The Ground Pork Sausage Patties

Add a pound of ground pork, minced garlic and an egg white to the spice mixture, then stir very well until the ingredients have been fully incorporated. Use your hands, if preferred, to mix these ingredients easily.

Divide the seasoned pork evenly into 8 balls. Use your (clean) hands to press each ball into a 2½ inch wide round disk.

TIP: Put each one on a small piece of parchment (or wax) paper, because this helps keep the patties separated, if you’re planning to freeze some of them.

At this point, if you want to freeze a few sausage patties for later, place them (with the parchment paper still underneath each one) in an airtight container or freezer bag. Freeze until needed.

Cook The Sausage (Fresh or Frozen)

COOKING FRESH?: If cooking fresh sausage patties, heat a large skillet over High heat. Add 2 teaspoons vegetable oil and continue heating. When the oil is very hot (but not smoking), carefully place the sausage patties in the skillet in a single layer.

Fry them about 4 minutes per side until they are well-browned and fully cooked through.

COOKING FROZEN? (shown below): If cooking frozen sausage patties, you don’t have to thaw them. Add 3 Tablespoons water (instead of oil) to the skillet, and place the frozen patties into the skillet in a single layer.

Cover the skillet and cook on High heat for 2-3 minutes, then remove the lid and continue to cook. As the patties cook (and thaw), the water will slowly evaporate, and the patties will begin to brown.

Turn the sausage patties over once most of the water has cooked away. Continue to cook for several minutes on each side (turning occasionally) until each sausage is well browned on all sides and fully cooked through.

Serve The Ground Pork Sausage Patties

Once the ground pork sausage patties are fully cooked, transfer them from the skillet onto paper towels before serving. The paper towels will help absorb any extra grease.

Serve the sausage patties immediately, with pancakes, French toast, eggs, on a breakfast sandwich, etc.. You can also make gravy for biscuits using the sausage.

I hope you enjoy these simple, yet delicious ground pork sausage patties! I love to keep some in our freezer for when we want a couple sausage patties to go with our breakfast! Yum!

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!

Looking For More BREAKFAST Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious breakfast recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Ground Pork Sausage Patties

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Make homemade ground pork sausage patties to serve with pancakes, eggs, or other favorite breakfast dishes. Recipe makes 8 sausage patties.

Category: Breakfast

Cuisine: American

Keyword: ground pork sausage patties

Servings: 8 sausage patties

Calories Per Serving: 153 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound ground pork
2 teaspoons dried sage crumbled
1½ teaspoons salt
¾ teaspoon dried thyme
½ teaspoon dried fennel crushed
½ teaspoon black pepper
1 clove garlic finely minced
1 large egg white (no yolk)

For Cooking Fresh Sausages: (**if using frozen patties, use 3 Tablespoons water instead of oil)

2 teaspoons vegetable oil

Instructions

Stir sage, salt, thyme, fennel and pepper in a medium sized bowl until combined. Add minced garlic, ground pork and egg white. Stir (or use your hands) to fully combine these ingredients.
Divide pork mixture evenly into 8 balls. Use your hands to flatten each one into a 2½ inch wide round disk.
TIP: Put each one on a small piece of parchment paper to keep them separated. If freezing, place sausage patties (and paper) in airtight container or freezer bag. Freeze until needed.
COOKING FRESH?: Heat a large skillet over High heat. Add vegetable oil; continue heating. When oil is very hot (but not smoking), carefully place sausage patties in skillet in a single layer. Fry them about 4 minutes per side until well-browned and fully cooked through.
COOKING FROZEN?: You do not need to thaw sausage. Add 3 Tablespoons water (instead of oil) to skillet; place frozen patties in skillet in a single layer. Cover and cook on High heat for 2-3 minutes. Remove lid. As patties cook (and thaw), the water will slowly evaporate. Turn sausage patties over once most of the water has cooked away. Continue to cook several minutes on each side (turning occasionally) until well browned and fully cooked through.
Once sausage patties are fully cooked, transfer them out of the skillet onto paper towels to absorb any extra grease. Serve immediately after draining, while hot.

Recipe Notes

NOTE: Caloric calculation was made without including the vegetable oil, as all oil is not absorbed into patties, and frozen patties are cooked in water.

Nutrition Facts

Ground Pork Sausage Patties

Amount Per Serving (1 sausage patty)

Calories 153 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 4g25%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 41mg14%

Sodium 475mg21%

Potassium 176mg5%

Carbohydrates 0.4g0%

Fiber 0.1g0%

Sugar 0.04g0%

Protein 10g20%

Vitamin A 10IU0%

Vitamin C 1mg1%

Calcium 13mg1%

Iron 1mg6%

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

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03
Feb
2025

Apricot Glazed Scones

categories: Breads, Breakfast, Scones

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Make 8 tasty Apricot Glazed Scones from scratch, filled with apricot jam and dried apricots, and topped with glaze and more dried apricots!

I don’t know about you, but I LOVE scones, and have been collecting scone recipes for years and years. Today I want to share a recipe for Apricot Glazed Scones that I discovered years ago in one of my old cookbooks!

The flavor mainly comes from dried apricots and apricot jam in the dough and dried apricots on top of the baked scones. When you drizzle a little powdered sugar glaze to the baked scones, it adds an additional sweetness to these treats.

Apricot glazed scones are a great option for a “portable” breakfast or a quick snack. They’re delicious! Here’s how to make apricot glazed scones.

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

Make The Dough

Before beginning, preheat your oven to 400°F (or 204.44°C). The scones don’t take long to prepare, so you will want your oven preheated, and ready to go.

To make the dough, combine flour, baking powder, baking soda, salt and sugar in a large mixing bowl. Use a pastry blender or two forks to cut very cold butter chunks into the mixture, until crumbly and the butter is reduced to the size of peas.

Time For Some Apricot Flavor!

Add 1/3 cup of finely chopped dried apricots to the flour mixture and stir or toss well, to coat the apricot pieces with flour. Coating them well with the flour mixture helps them stay “suspended” in the dough, and not sink to the bottom of the scones while they bake.

Once the apricots have been combined, add an egg, buttermilk, and apricot jam. Stir well, but only until the ingredients have been incorporated. Don’t overmix the dough.

The dough should be very thick and “tacky” (quite sticky) to the touch. This is the dough for the apricot glazed scones. Now you’re ready to shape and cut the scones before baking.

Final Step Before Baking

Turn the dough out onto a floured surface. Lightly sprinkle the dough with flour (and lightly flour your hands). Knead the dough 4-5 times until it comes together in a smooth dough ball.

Pat the dough out with your hands into a 8-9″ circle (still on the floured surface), shaping and smoothing the outer edges. Use a pizza cutter or a sharp knife to cut the scone dough into 8 even wedges (like a pie).

Brush the top of the scones with a lightly beaten egg white and then sprinkle with granulated sugar. Now the apricot glazed scones are ready to bake!

Bake The Apricot Scones

Spray or grease a large baking sheet. Arrange the scones onto the prepared sheet, leaving them in a circle formation, with about half an inch in between each scone.

Bake the apricot glazed scones at 400°F. for 13-14 minutes OR until they are golden brown on top and a toothpick inserted down into the thick part of a scone comes out clean.

When done baking, remove the scones from the oven, and let them cool on the baking sheet for 2-3 minutes. Carefully cut the scone wedges (to separate), and transfer them to a wire rack to cool completely before glazing.

Make Glaze And Garnish The Apricot Scones!

In a small bowl, place powdered sugar and vanilla extract. Add 3-4 drops of water and stir to combine. Continue adding water, a couple drops at a time, until the glaze has thinned enough to be able to drizzle it over the scones. If you get it too thin, simply add a bit more powdered sugar and stir.

Once the scones are completely cooled, drizzle the top of each scone with glaze, evenly dividing it between all 8 scones. I typically use a fork to easily drizzle the glaze.

TIP: Place paper towels, wax paper, parchment paper OR foil underneath the wire rack before glazing the scones. Having it underneath will ensure easy cleanup for any glaze that may drip off the scones.

While the glaze is still “wet”, sprinkle additional chopped dried apricots onto the glaze (it will act as “glue” to hold the apricots on top). This step adds a nice “pop” of color and additional flavor to the scones.

Serve The Apricot Glazed Scones

Once the glaze has firmed up and “set”, the scones can be served! Place them on a serving plate, and let the hungry throngs dig in!

These scones also freeze very well (if wrapped tightly and individually, and frozen in an airtight container). That way, you can pull a scone out of the freezer, let it thaw, and enjoy it anytime you want! YUM!

I hope you will consider trying this yummy scone recipe, and trust you will enjoy them, too! We love scones for breakfast and also enjoy them for a quick afternoon snack, with a cup of hot coffee or tea.

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.

Looking For More SCONE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of delicious scone 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 Complete Cooking Light Cookbook”, pgs. 64-65, published in 2000 by Oxmoor House, Inc.

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Apricot Glazed Scones

Prep Time

17 mins

Cook Time

13 mins

Total Time

30 mins

Make 8 tasty Apricot Glazed Scones from scratch, filled with apricot jam and dried apricots, and topped with glaze and more dried apricots!

Category: Breakfast, Snack

Cuisine: All Cuisines

Keyword: apricot glazed scones

Servings: 8 scones

Calories Per Serving: 278 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all purpose flour
¼ cup granulated sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup butter (COLD) = 4 Tablespoons, cut in small chunks
⅓ cup dried apricots finely chopped
1 large egg lightly beaten
¼ cup buttermilk
4 Tablespoons apricot jam room temperature
1 egg white lightly beaten (to brush on scones)
1 Tablespoon granulated sugar (to sprinkle on scones)

For Glaze (after baking):

½ cup powdered sugar (confectioner's sugar)
¼ teaspoon vanilla extract
water* *to add by drops

Optional Topping: *2 finely chopped dried apricots for sprinkling on top of glazed scones

US Customary - Metric

Instructions

Preheat oven to 400°F (or 204.44°C). Spray/grease a large cookie sheet (set aside).
In large bowl, combine flour, baking powder, baking soda, salt and sugar. Use pastry blender (or 2 forks) to cut in butter, until butter is size of peas.
Add ⅓ cup dried apricots to flour mixture; toss well, to coat. Add 1 egg, buttermilk and apricot jam. Stir well, but only until incorporated. Don't overmix. Dough is thick and "tacky" (quite sticky) to the touch.
Turn dough out onto a floured surface. Lightly sprinkle dough (and your hands) with flour. Knead dough 4-5 times until it forms a smooth ball. Pat dough out (using hands) into a 8-9" circle (still on floured surface), smoothing outer edges. Use pizza cutter or knife to cut dough into 8 wedges (like pie). Brush top of scones with beaten egg white; sprinkle with granulated sugar.
Arrange scones on baking sheet in a circle, with ½" between each scone. Bake at 400°F. for 13-14 minutes OR until golden brown, and toothpick inserted in thick part comes out clean. Remove scones from oven; let cool on sheet 2-3 minutes. Carefully separate scones; transfer to a wire rack; cool completely.
In a small bowl, place powdered sugar and vanilla extract. Add a few drops of water and stir to combine. Continue adding water, a couple drops at a time, until glaze has thinned enough to be able to drizzle it over scones. If you get it too thin, add a bit more powdered sugar and stir.
Once scones are completely cool, drizzle them with glaze (I use a fork). While glaze is still "wet", sprinkle additional chopped dried apricots onto the glaze (glaze will help hold apricots in place).TIP: Place paper towels, foil, etc. underneath wire rack before glazing scones. Let glaze firm up, then serve!

Nutrition Facts

Apricot Glazed Scones

Amount Per Serving (1 scone)

Calories 278 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2g

Cholesterol 39mg13%

Sodium 216mg9%

Potassium 207mg6%

Carbohydrates 50g17%

Fiber 1g4%

Sugar 23g26%

Protein 5g10%

Vitamin A 439IU9%

Vitamin C 1mg1%

Calcium 56mg6%

Iron 2mg11%

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

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29
Jan
2025

Simple Seasoning Salt

categories: Mixes (spices, etc.), Tip Of The Day

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Make homemade, simple seasoning salt in under 5 minutes! Use this easy spice mix to help season beef, pork, lamb, fish or chicken dishes.

Today I want to share a super easy and quick way to make Simple Seasoning Salt for your pantry, using a few common spices you may already have in your kitchen!

I’m grateful whenever I find a simple way to make spice blends in the convenience of my own home! I like being able to make it from scratch to have on hand, or if needed as a quick substitute when I run out of a certain seasoning mix.

If you have the ingredients, and can measure and stir, then you’ve got this! The “recipe” is THAT EASY! Here’s how to make this spice mix.

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

What Is Seasoning Salt Used For?

Seasoning salt is a combination of common spices that together create a flavorful seasoning for many recipes, including pork, fish, beef, and chicken dishes!

Seasoning salt can also be used to enhance the flavor of roasted vegetables, as well. The ingredients including garlic powder, onion powder and paprika (to name a few) combine to give your dishes an additional pop of flavor!

What Do I Need To Make Simple Seasoning Salt?

To make simple seasoning salt you will need salt, pepper, paprika, garlic powder, onion powder, cayenne pepper and ground turmeric, and that is it.

All of these spices are commonly found in most grocery stores in the spice section. I keep a supply on hand year round, because they are pretty basic staples used in many recipes.

Measure And Mix!

Measure the spices into a small bowl. This recipe, as it is written, will yield just over 1/3 cup of simple seasoning salt.

This amounts to approximately 19 teaspoons, or just over 6 Tablespoons of seasoning mix, but it’s easy to double or triple the recipe, if you need or want to make a larger quantity.

Stir the spices well, until they have been fully incorporated together. This is your simple seasoning salt! Now the question is… how should you store the spice mix?

Storing Simple Seasoning Salt

Use a funnel (if you have one) to transfer the seasoning salt into a clean, dry and airtight container. TIP: Try using old spice bottles that have been thoroughly cleaned and completely dried to store the spice mix.

Once you’ve transferred the spice mixture to the container, seal it, then slap a label on it, to identify which spice mixture is inside. That’s it!

Store the simple seasoning salt in your pantry or on a spice rack. This mixture should hold its flavor (at its peak) for 6-12 months.

I hope you have the opportunity to whip up a batch of simple seasoning salt to enhance your favorite recipes. It’s so simple to make, and I am confident you’ll enjoy having it on hand!

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 Spice Mix Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several spice mixes that can easily be made in your home, including:

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Recipe adapted from: allrecipes.com

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0 from 0 votes

Simple Seasoning Salt

Prep Time

3 mins

Cook Time

0 mins

Total Time

3 mins

Make homemade, simple seasoning salt in under 5 minutes! Use this easy spice mix to help season beef, pork, lamb, fish or chicken dishes.

Category: Seasoning Mix

Cuisine: All Cuisines

Keyword: simple seasoning salt

Servings: 19 (one teaspoon per serving)

Calories Per Serving: 2 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

¼ cup kosher salt
4 teaspoons ground black pepper
1¼ teaspoons garlic powder
1 teaspoon paprika
½ teaspoon onion powder
⅓ teaspoon cayenne pepper
¼ teaspoon turmeric

US Customary - Metric

Instructions

Measure all the ingredients into a small bowl. Stir well, until the ingredients are completely mixed together.
Transfer spice mixture to a labeled airtight bottle or container. Store for 6-12 months (for best flavor).
Use to season beef, fish, chicken, pork, or vegetable dishes, as needed.

Nutrition Facts

Simple Seasoning Salt

Amount Per Serving (1 teaspoon)

Calories 2

% Daily Value*

Fat 0.04g0%

Saturated Fat 0.01g0%

Polyunsaturated Fat 0.02g

Monounsaturated Fat 0.01g

Sodium 1489mg65%

Potassium 13mg0%

Carbohydrates 1g0%

Fiber 0.2g1%

Sugar 0.03g0%

Protein 0.1g0%

Vitamin A 69IU1%

Vitamin C 0.05mg0%

Calcium 3mg0%

Iron 0.1mg1%

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

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25
Jan
2025

Cheesy Beef Potato Casserole

categories: Beef, Casseroles, Main Dishes

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Cheesy Beef Potato Casserole is a delicious dish, with layers of ground beef, sliced potatoes, creamy sauce and cheddar cheese. Serves 4.

Cheesy Beef Potato Casserole is a simple yet delicious main dish to make! The layers of seasoned ground beef, potato slices, creamy sauce and grated cheddar cheese blend together to make a yummy “comfort food” type of casserole.

This casserole will yield 4 generous servings, and can be prepared ahead of time, if necessary, then reheated in a microwave. I really think you’re going to enjoy this tasty casserole! Here’s how to make it.

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

Prep The Ingredients For The Casserole

Heat olive oil in a large skillet on MEDIUM heat. Once the oil is hot, add ground beef and chopped onion, and cook until meat has browned and cooked through, and onions are translucent. Drain the grease out of the skillet (discard).

Add garlic powder, paprika, salt, pepper and 2 T. water to the meat. Cook for 1-2 minutes, stirring often, until the water has cooked out and the spices coat the ground beef and onions. Taste a small piece of the meat, and add additional salt (to taste).

In a separate bowl, whisk or stir one can of cream of mushroom soup and milk together until they’re well-combined. Set the sauce aside.

Now it’s time to very thinly slice seven small red potatoes. Clean the potatoes very well, leaving the peel ON. Slice the potatoes really thin with a sharp knife. TIP: If you have access to a mandolin, you can use that for thinly slicing the potatoes.

NOTE: You can also substitute 2 large russet potatoes for this, if you don’t have access to red potatoes.

Layer The Casserole

Now it’s time to “build” the cheesy beef potato casserole. Create layers in 4 easy steps (see below), then repeat these 4 layers once more to make the casserole.

Spray or grease the bottom and sides of an 8″ x 8″ baking dish. Place a single layer of thinly sliced potatoes (use HALF) on the bottom of the dish, covering as much of the bottom of the pan as possible.

Evenly distribute a layer of HALF the ground beef mixture on top of the potatoes. After that, distribute HALF of the mushroom soup mixture over the ground beef. NOTE: Distribute ground beef and mushroom soup mixtures evenly (as much as possible) in the baking dish.

Top the casserole with HALF the grated cheddar cheese. Okay… now repeat the process one more time, layering potatoes, meat, mushroom soup, and finish with the remaining cheddar cheese.

Bake The Cheesy Beef Potato Casserole

Now the cheesy beef potato casserole is ready to bake! Cover the baking dish tightly with aluminum foil, and place it on the middle rack in a preheated 350°F. oven.

Bake (covered) for 45 minutes, then remove the aluminum foil. Bake (uncovered) an additional 20 minutes until the top of the casserole has become golden brown and it is bubbly around the edges. The cooking time is necessary to make sure the potatoes are tender!

Remove the casserole from the oven and let it sit, undisturbed, for 4-5 minutes to let the casserole “firm up” just a bit. Garnish the top with chopped fresh parsley (curly OR Italian flat leaf), if desired.

Serve The Casserole

The potatoes should be tender, and if the casserole rested for 4-5 minutes as recommended, it should slice very easily. Carefully slice the cheesy beef potato casserole into 4 pieces.

The layers of potatoes will help hold everything together (similar to pasta in a lasagna). Use a large spatula to transfer the pieces onto serving plates. Serve the casserole with a veggie or salad on the side, and enjoy this delicious dish!

This finished casserole is a delicious and comforting type of meal I trust you’ll enjoy as much as we do.

I hope you have the opportunity to make this easy casserole! 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!

Looking For More CASSEROLE Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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Recipe adapted from Maria at: recipesen.com/cheesy-hamburger-potato-casserole-recipe/

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0 from 0 votes

Cheesy Beef Potato Casserole

Prep Time

20 mins

Cook Time

1 hr 5 mins

Total Time

1 hr 25 mins

Cheesy Beef Potato Casserole is a delicious dish, with layers of ground beef, sliced potatoes, creamy sauce and cheddar cheese.

Category: Main Dish

Cuisine: American

Keyword: cheesy beef potato casserole

Servings: 4

Calories Per Serving: 524 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon extra virgin olive oil
¾ pound ground beef (lean)
½ medium yellow onion finely chopped
¾ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt* *or more, to taste
½ teaspoon black pepper
2 Tablespoons water
10.5 ounces condensed cream of mushroom soup = 1 can
½ cup low-fat milk
7 small red potatoes unpeeled, very thinly sliced *See note*
fresh chopped parsley for garnish (OPTIONAL)

US Customary - Metric

Instructions

Preheat oven to 350℉. Grease or spray an 8" x 8" baking dish.
Heat oil in a large skillet on MEDIUM heat. Add beef and onion; cook until meat has cooked through and browned. Drain/discard grease. Add garlic powder, paprika, salt, pepper and water to meat. Cook (and stir) 1-2 minutes, until water has cooked out and spices coat the beef. Taste; add additional salt (if necessary).
PREP: In a medium bowl, stir mushroom soup and milk until well-combined. Set bowl aside. Wash potatoes well, leaving the peel ON. Slice potatoes very thin (1/8"-1/4") with sharp knife (or mandolin). Set slices aside. Grate cheddar cheese; set it aside, also. Now it's time to make the casserole!
Place HALF the sliced potatoes in a single layer on the bottom of greased baking dish, covering as much of the bottom as possible. Evenly distribute HALF the beef mixture over potatoes. Spread HALF the mushroom soup mixture over ground beef. Top with HALF the grated cheese. Repeat process one more time, layering potatoes, meat, mushroom soup, and remaining cheese.
Cover casserole with aluminum foil; place on middle rack in preheated oven. Bake (covered) at 350℉ for 45 minutes, then remove foil. Bake (uncovered) an additional 20 minutes until casserole is lightly browned and bubbly around the edges. Remove casserole from oven; let it rest 4-5 minutes to "firm up" slightly before slicing. Garnish with parsley, if desired. Cut into 4 portions, and serve!

Recipe Notes

NOTE: 2 large russet potatoes may be substituted for the red potatoes.

Nutrition Facts

Cheesy Beef Potato Casserole

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

Calories 524 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 11g

Cholesterol 66mg22%

Sodium 944mg41%

Potassium 1754mg50%

Carbohydrates 55g18%

Fiber 6g25%

Sugar 6g7%

Protein 25g50%

Vitamin A 176IU4%

Vitamin C 27mg33%

Calcium 89mg9%

Iron 5mg28%

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

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22
Jan
2025

Instant Pot Green Beans

categories: Instant Pot Recipes, Vegetable Dishes

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It’s really EASY to make perfect Instant Pot Green Beans! This recipe is enough for a small batch (two servings), but can easily be doubled.

If you’re looking for a crazy easy way to make green beans, may I suggest making them in an Instant Pot (if you have one)? After the Instant Pot comes to pressure, the beans only cook for ONE MINUTE!

The texture and flavor of the cooked green beans comes out wonderful, every single time. I recommend this easy, no-fuss method of cooking fresh (or frozen) green beans.

The green beans are pressure-cooked in low sodium broth, then seasoned with butter, salt and pepper after cooking. If you want to double the recipe, simply double the amount of green beans. There is no need to double the broth amount!

The recipe, as written, makes 2 good-sized servings (or 3 if you prefer smaller portions). Honestly… there is nothing difficult at all about preparing this veggie dish. Here’s how to make Instant Pot Green Beans.

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

What Type Of Green Beans To Use

For this small batch recipe, you can use fresh green beans, or if they are not readily available, use frozen green beans.

Rinse the fresh beans, and trim the ends before they are cooked. If you are using frozen green beans, there is no need to thaw them!

How To Make Instant Pot Green Beans

Place the fresh, trimmed green beans or the STILL FROZEN green beans in the inner cannister of the Instant Pot.

NOTE: You can use a steamer basket to hold the green beans, if desired. I do not use one, and the beans turn out wonderful every time!

Measure ½ cup of low-sodium chicken broth (or veggie broth), and then pour it over the green beans in the Instant Pot.

Please note that the broth will not cover the green beans. It will only cover the bottom of the pot, which will provide steam while the beans cook.

Cook The Green Beans

Lock the lid in place, then flip the top venting knob to SEALING. Program the MANUAL button for 1 minute, cooking at High Pressure.

It will take about 10 minutes for the Instant Pot to come to full pressure, then the pressure gauge will pop up, and the timer will come on and begin 1 minute of high pressure cooking.

As soon as the cooking program has finished (my IP beeps), flip the top venting knob to VENTING, for a Quick Release of internal pressure. After all the steam has been released (and the pressure gauge on top has dropped back down), it is safe to open the lid of the Instant Pot.

Using a slotted spoon, transfer the green beans out of the liquid in the pot and place them in a serving bowl. Immediately top the hot green beans with butter, so it has a chance to melt from the heat.

Serve The Instant Pot Green Beans

Season the instant pot green beans with salt and black pepper, to taste, then serve them, while they are hot! This dish is so simple, yet it is very satisfying, and pairs well with a lot of main dishes.

I hope you give this simple dish a try, and trust you’ll enjoy Instant Pot Green Beans as much as we do! They taste GREAT, and I think you’ll be surprised at the result.

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 great day!

Looking For More INSTANT POT RECIPES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some really delicious Instant Pot recipes you may want to check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

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0 from 0 votes

Instant Pot Green Beans

Prep Time

1 min

Cook Time

1 min

Time for IP to reach full pressure

10 mins

Total Time

12 mins

It's really EASY to make perfect Instant Pot Green Beans! This recipe is enough for a small batch (two servings), but can easily be doubled.

Category: Side Dish, Vegetable

Cuisine: All Cuisines

Keyword: instant pot, green beans

Servings: 2 (or 3, if smaller portions)

Calories Per Serving: 82 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ pound green beans* *can use fresh or frozen (do not thaw)
½ cup low sodium chicken broth* *or veggie broth - See NOTE below
¾ Tablespoon butter
salt and black pepper, to taste

US Customary - Metric

Instructions

Place green beans (fresh or frozen)in inner cannister of the Instant Pot. Pour broth over the green beans. NOTE: Can use steamer basket for green beans, if desired.
Lock IP lid in place; flip top venting knob to SEALING. Program the MANUAL button for 1 minute at High Pressure. It will take about 10 minutes for the Instant Pot to reach full pressure. Pressure gauge will pop up, and the timer will come on and begin 1 minute of high pressure cooking.
As soon as cooking program has finished (my IP beeps), flip the top venting knob to VENTING, for a Quick Release of internal pressure. After all steam has been released (and pressure gauge on top has dropped down), it is safe to open the lid.
Using a slotted spoon, transfer green beans out of the liquid in the pot. Place them in a serving bowl. Immediately top the hot beans with butter, so it has a chance to melt. Season to taste with salt and pepper, then serve immediately! Enjoy!

Recipe Notes

NOTES:
**DOUBLING the recipe? Only use the same amount of broth indicated in ingredient list (Don't double the broth amount!).

**You can put the green beans in a steamer basket in the inner pot, if desired.

Nutrition Facts

Instant Pot Green Beans

Amount Per Serving (1 g)

Calories 82 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 1g

Cholesterol 11mg4%

Sodium 58mg3%

Potassium 291mg8%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 4g4%

Protein 3g6%

Vitamin A 914IU18%

Vitamin C 14mg17%

Calcium 46mg5%

Iron 1mg6%

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

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18
Jan
2025

Overnight Oats Fruit Bowl

categories: Breakfast

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Make a delicious Overnight Oats Fruit Bowl for breakfast! Maple cinnamon oats are topped with bananas, blueberries, strawberries and granola.

My husband and I had the opportunity to travel to Portugal this past October, and enjoyed our time in central Portugal, Porto and Lisbon. While in Lisbon we discovered a fabulous, yet unassuming little restaurant several doors down from our hotel.

This restaurant is called Gosto do Castelo, and the food was so fantastic (thank you, Chef Demer!) we went back several times for dinner and breakfast. The food, atmosphere and service were top notch, all the way!

The restaurant is up on the hill near the huge castle in Lisbon (in the Alfama district), and I TOTALLY recommend it, if you’re ever fortunate enough to be in Lisbon.

One of the breakfasts I ordered was an overnight oats bowl (seen below), and I REALLY enjoyed it, especially with all the fresh fruit on top! This dish was presented in a different way then I usually serve overnight oats, but their use of colorful fresh fruit and granola on top got my attention and INSPIRED me!

I’ve made overnight oats so many times, over the years, and have posted quite a few of the recipes here on my blog. Typically I make them in small canning jars, with a small amount of chopped fruit mixed into the oats. That way they are very portable and convenient to have around!

However, after enjoying my fantastic breakfast at this restaurant I was determined to “up my game” a bit, and that’s how I ended up with this simple, tasty recipe!

While this version may not be as “stunningly beautiful” as the chef-created dish I was served at the restaurant, it sure looks good and tastes great! Here’s how to make it.

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

Prepare The Oats For Their Overnight Chill

Any time you make “overnight oats” you will need to remember that the oats must “soak” overnight in the refrigerator, so PLAN AHEAD!

For each serving you will need old-fashioned oats, chia seeds, ground cinnamon, milk, and real maple syrup (or honey). You will also need fresh sliced fruit to put on top of the oats before serving the next morning.

To prepare this dish, place oats, chia seeds, and ground cinnamon into a bowl (use a separate bowl for each serving).

Refrigerate The Oats Overnight

Stir in milk and maple syrup (or substitute honey), until all ingredients are very well combined. Cover the bowl securely with plastic wrap, then place it in a refrigerator overnight.

As the oats soak in the milk and seasonings overnight, they absorb a lot of liquid, so overnight refrigeration time is necessary, for soft and creamy oats and chia seeds (which have lots of fiber and help to fill you up).

Top The Oats With Fresh Fruit And Granola

In the morning, before you serve the overnight oats, prepare the fresh fruit to display on the surface of the oats. I use half a small banana (thinly sliced), a few thinly sliced fresh strawberries, and about 15 fresh blueberries.

If you have homemade (or store-bought) granola, I recommend adding a couple Tablespoons to the top of the oats as well. They add a wonderful crunch to this dish!

Give the oats a good stir, then decoratively place the sliced fruit and granola over the surface of the oats. This give this breakfast good visual appeal and lots of color, because “we eat with our eyes first”, right?

Serve And Enjoy The Overnight Oats Fruit Bowl

I once had a reader ask me if the fruit get “weird” or “mushy” when you heat the oats up after overnight refrigeration, which is when I realized some folks have never eaten overnight oats before.

So in case you didn’t know… you EAT THE OVERNIGHT OATS FRUIT BOWL COLD!!! Yep… after topping the oats with fruit, you just dig in! The soft and creamy overnight oats are surprisingly good when eaten cold!

Serve the overnight oats fruit bowl and enjoy the soft creamy oats, sweet fresh fruit, and crunchy granola! All these individual components combine for a delicious, filling, enjoyable, and hearty breakfast!

I love having an overnight oats fruit bowl for breakfast, and feel confident you will, too! It’s a wonderful way to start the day, and always keeps me full until lunch time!

I hope you have the opportunity to try this simple breakfast! This recipe, as written below is enough for one serving, but the recipe can EASILY be doubled, tripled, etc. to meet your needs.

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

Looking For More 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 several delicious overnight oats recipes you might enjoy checking out, including:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Overnight Oats Fruit Bowl

Prep Time

10 mins

Cook Time

0 mins

Refrigeration Time (inactive overnight)

8 hrs

Total Time

8 hrs 10 mins

Make a delicious Overnight Oats Fruit Bowl for breakfast! Maple cinnamon oats are topped with bananas, blueberries, strawberries and granola.

Category: Breakfast

Cuisine: All Cuisines

Keyword: overnight oats fruit bowl

Servings: 1

Calories Per Serving: 492 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Overnight Oats:

½ cup old-fashioned oats uncooked
1 Tablespoon chia seeds
½ teaspoon ground cinnamon
1 teaspoon real maple syrup (can substitute honey)
½ cup milk (I use 1%)

For Topping: (estimates- use fresh fruit or combinations you enjoy!)

¼ cup granola **See NOTE below
½ small banana thinly sliced
3 medium strawberries de-stemmed, cored, thinly sliced
15 fresh blueberries

US Customary - Metric

Instructions

Place oats, chia seeds, and cinnamon into a bowl (use a separate bowl for each serving).
Stir in milk and maple syrup (or honey), until all ingredients are well-combined.
Cover the bowl securely with plastic wrap, then refrigerate overnight (at least 8 hours).
In the morning, give the oats a good stir, then decoratively place the sliced fruit and granola on top of the oats.
Serve immediately (while still cold), and enjoy!

Recipe Notes

NOTE: If you do not wish to use granola on top, consider using chopped walnuts or sliced almonds for the additional "crunch"!

Nutrition Facts

Overnight Oats Fruit Bowl

Amount Per Serving (1 g)

Calories 492 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Trans Fat 0.02g

Polyunsaturated Fat 5g

Monounsaturated Fat 3g

Cholesterol 6mg2%

Sodium 62mg3%

Potassium 769mg22%

Carbohydrates 81g27%

Fiber 13g54%

Sugar 26g29%

Protein 16g32%

Vitamin A 285IU6%

Vitamin C 27mg33%

Calcium 299mg30%

Iron 4mg22%

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

Here’s one more to pin on your Pinterest boards!

14
Jan
2025

Rockfish Potato Chowder

categories: Main Dishes, Seafood, Soups

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Rockfish Potato Chowder is filled with potatoes, corn, onions and pieces of rockfish. This tasty chowder is both satisfying and filling.

If you enjoy seafood chowders, I hope you’ll check out this recipe for rockfish potato chowder I am sharing today.

I found the original recipe online from a seafood market in Alaska, and made a few changes to suit our taste. This is a thick chowder, with corn, potatoes, celery and onion providing extra flavor along the way.

The recipe is simple to make, and features rockfish, a firm and fairly mild tasting white fish, which makes it perfect for a seafood chowder! Here’s how to make rockfish potato chowder.

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

Cook The Onions And Potatoes

Melt butter in a Medium-sized saucepan on LOW heat. Once the butter has melted, add chopped onions. Cook the onions until they become translucent and soft. This typically takes about 4-5 minutes.

Add sliced celery, then add peeled, cubed potato pieces. Pour in enough water to just barely cover the potatoes (approx. 3 cups). Stir, then cook the potatoes on Medium heat for 11-12 minutes, or until the potatoes are just barely tender.

Add The Rockfish

Place rockfish pieces (cut into 2″ chunks) on top of the potatoes, distributing them evenly on the surface. Do not stir them into the chowder.

Cover the pan and simmer the dish until the fish and the potato chunks are cooked through. This usually takes about 10-12 minutes (time will vary slightly depending on the size chunks you use).

Once the fish and potatoes are cooked through, remove the lid from the saucepan. Stir in frozen corn kernels.

Pour 1¾ cups of milk into a bowl or measuring glass. From that amount, remove 3 Tablespoons of the milk, and whisk the 3 T. milk separately with flour until smooth and there are no lumps remaining.

Add the remaining milk AND the milk/flour mixture into the saucepan of chowder. Stir until combined. The milk/flour mixture will help to thicken the chowder slightly as it finishes cooking.

Season the rockfish potato chowder with garlic powder, salt and pepper (to taste), then put the lid back on the saucepan. Simmer the chowder on LOW heat only until it is heated through. Don’t let the fish get overcooked!

Add one teaspoon of butter and stir it in until it melts and is incorporated into the soup. Now the chowder is ready!

Serve The Rockfish Potato Chowder

Once the rockfish potato chowder is fully heated through, it is ready to be served. Take a taste and add additional salt and pepper, if needed. Ladle the hot chowder into individual serving bowls.

If desired, garnish each bowl of chowder with crispy, crumbled bacon and chopped chives for added flavor and color. This garnish is completely optional, but we like it that way! Serve immediately.

I hope you have the opportunity to try this seafood and potato chowder. The chowder is filling and flavorful, and I trust you’ll enjoy it!

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, friends.

Looking for More ROCKFISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring Rockfish 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.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe adapted from Darius Kasprzak via: sitkaseafoodmarket.com/blogs/culinary/recipes/darius-rockfish-chowder

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Rockfish Potato Chowder

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Rockfish Potato Chowder is filled with potatoes, corn, onions and pieces of rockfish. This tasty chowder is both satisfying and filling.

Category: Main Dish, Soup

Cuisine: American

Keyword: rockfish potato chowder

Servings: 4

Calories Per Serving: 344 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ Tablespoons butter
½ medium yellow onion
½ cup celery thinly sliced
2 medium russet potatoes peeled, cut in 1" chunks
1 pound rockfish cut in 2" chunks
1 cup frozen corn kernels
1¾ cup low-fat milk
1½ Tablespoons all purpose flour
½ teaspoon garlic powder
salt and pepper, to taste
1 teaspoon butter

Garnish (OPTIONAL): crisp, cooked bacon bits and/or chopped chives

US Customary - Metric

Instructions

Melt butter in a medium saucepan on LOW heat. Once melted, add chopped onions. Cook onions until they become translucent and soft (about 4-5 minutes).
Add celery, then potato pieces. Pour in enough water to just barely cover the potatoes (approx. 3 cups). Stir, then cook potatoes on Medium heat for 11-12 minutes, or until potatoes are just barely tender.
Place rockfish (cut into 2" chunks) on top of the potatoes, distributing them evenly. Do not stir them into the chowder. Cover pan; simmer until fish and potatoes are cooked through, about 10-12 minutes.
Remove lid from saucepan. Stir in frozen corn kernels. Pour 1¾ cups of milk into a bowl or measuring glass. From that amount, remove 3 Tablespoons of milk, and whisk the 3 T. milk separately with flour until smooth and no lumps remain.
Add remaining milk AND the milk/flour mixture to the chowder. Stir until combined. Season with garlic powder, salt and pepper (to taste), then put lid back on the pan. Simmer on LOW heat only until heated through. Don't overcook fish. Add butter; stir until it melts and is blended into the chowder.
Take a taste; add additional salt and pepper, if needed. Ladle chowder into bowls. If desired, garnish chowder with crisp, crumbled bacon and chives. Serve immediately while hot.

Nutrition Facts

Rockfish Potato Chowder

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

Calories 344 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 79mg26%

Sodium 386mg17%

Potassium 1210mg35%

Carbohydrates 38g13%

Fiber 3g13%

Sugar 7g8%

Protein 29g58%

Vitamin A 344IU7%

Vitamin C 11mg13%

Calcium 166mg17%

Iron 2mg11%

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

Here’s one more to pin on your Pinterest boards!