The Grateful Girl Cooks!

22
Mar
2025

Italian Penne Pasta Casserole

categories: Beef, Casseroles, Italian, Main Dishes, Pork

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Make a delicious Italian Penne Pasta Casserole for those you love! It’s filled with ground beef, Italian sausage, sauce and lots of cheese!

Today I want to share a “simple” yet delicious casserole recipe I believe you’re going to enjoy! I created this recipe using simple ingredients and we really like it a lot! I came up with this recipe after experimenting with different uses for penne, those cute little tubes of pasta goodness! YUM!

Our family loves almost anything Italian, so this tasty casserole is one that is easily made and enjoyed without a ton of prep work. That’s a win-win in my book, so let me show you how to make this Italian Penne Pasta Casserole. It yields about 6 servings, and I hope you like it!

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

Prepare The Casserole Filling

Place ground beef, Italian sausage, chopped green bell pepper and chopped onion in a large skillet. Cook these ingredients on medium-high heat until the meat is browned and fully cooked through. The peppers and onions should be tender, as well.

TIP: You can use sweet OR spicy Italian sausage (links or bulk) in the casserole, but if you use Italian sausage links, remove the casings before cooking.

Once the meat finishes cooking, remove any grease from the skillet (and discard). Season the meat mixture with Italian seasoning mix and salt and pepper.

Transfer the meat filling to a large bowl, add a favorite marinara sauce (your choice) and shredded mozzarella cheese. Note: You will set aside a small part of the mozzarella cheese to top the casserole before baking!

Stir the filling well, until all the ingredients have been combined. Now the only thing left to add to the casserole filling is eight ounces of cooked penne pasta.

Cook the Penne Pasta

TIP: To save time, consider cooking the pasta WHILE you make the meat filling. It doesn’t take too much effort to cook both at the same time and will significantly reduce your prep time.

Bring a large saucepan of boiling water to a full boil. Add the penne pasta and cook it on medium-high heat according to the package directions (approx. 10 minutes). The pasta may be slightly al dente (or slightly undercooked) at this point but will finish cooking in the oven.

Drain the pasta once it has finished cooking and add the drained pasta to the rest of the filling in the bowl. Stir well, to fully combine and coat the pasta with the meat sauce.

Prepare The Casserole For Baking

Preheat your oven to 350°F. Spray a 9″ x 9″ baking dish with non-stick spray. Pour the casserole filling into the baking dish and spread the mixture out evenly in the pan.

Sprinkle the surface of the casserole with the reserved amount of shredded mozzarella cheese, until evenly distributed. Cover the baking dish lightly with aluminum foil. Now the Italian penne pasta casserole is ready to bake!

Bake And Serve The Italian Penne Pasta Casserole

Bake the casserole at 350°F. for 35-40 minutes, removing the foil covering for the last 10 minutes of baking. Once done, the sauce should be bubbly around the edges and the cheese topping should be golden brown and fully melted.

Transfer the baking dish to a wire rack and let the Italian Penne Pasta Casserole rest for 2-3 minutes before serving. If desired, sprinkle each portion with grated Parmesan cheese, then serve and enjoy this delicious meal.

I hope you have the opportunity to make this casserole for your family and/or friends, and trust you’ll enjoy it as much as we do. Any leftovers you may have can be easily re-heated in a microwave for additional meals.

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 CASSEROLE 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 casserole recipes to choose from, including:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Italian Penne Pasta Casserole

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

Make a delicious Italian Penne Pasta Casserole for those you love! It's filled with ground beef, Italian sausage, sauce and lots of cheese!

Category: Main Dish

Cuisine: Italian

Keyword: Italian, penne pasta, casserole

Servings:

Calories Per Serving: 507 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ pound ground beef
2 links Italian sausage (casings removed) or ¼ pound bulk Italian sausage
2 Tablespoons chopped yellow onion
2 Tablespoons chopped green bell pepper
½ teaspoon Italian seasoning
salt and pepper (enough to season the meat to taste)
24 ounces marinara sauce (or favorite meatless spaghetti sauce)
2 cups shredded mozzarella cheese* *DIVIDED USE
8 ounces uncooked penne pasta

US Customary - Metric

Instructions

Preheat oven to 350°F. Spray a 9" x 9" baking dish with non-stick spray.
Place ground beef, Italian sausage, green pepper and onion in a large skillet. TIP: If using Italian sausage links, remove the casing. Cook on medium-high heat until meat is browned/fully cooked. Drain grease from skillet. Season meat with Italian seasoning, salt and pepper. Stir well.
Transfer meat mixture to large bowl; add marinara sauce and 1½ cups mozzarella. Note: Reserve ½ cup mozzarella to use later! Stir mixture well, until combined.
Bring large pan of water to a full boil. Add pasta; cook on medium-high heat per pkg. directions (approx. 10 minutes). Pasta may be slightly undercooked but will finish cooking in the oven. Drain pasta; add to meat sauce in bowl. Stir well, to coat pasta with meat sauce.
Pour casserole filling into greased baking dish, spreading mixture evenly. Top with remaining mozzarella cheese, sprinkling evenly. Cover dish with aluminum foil.
Bake at 350°F. for 35-40 minutes, removing foil during the last 10 minutes of baking. It's done when the sauce is bubbly around the edges and cheese topping is golden brown and fully melted. Transfer baking dish to a wire rack. Let casserole rest 2-3 minutes before serving. If desired, sprinkle each portion with grated Parmesan cheese. Serve and enjoy!

Recipe Notes

TIP: To save time, consider cooking the pasta WHILE you make the meat filling. It doesn't take too much effort to cook both at the same time and will significantly reduce your prep time.

Nutrition Facts

Italian Penne Pasta Casserole

Amount Per Serving (1 (1/6 of total))

Calories 507 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 12g75%

Trans Fat 0.5g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 85mg28%

Sodium 1072mg47%

Potassium 658mg19%

Carbohydrates 36g12%

Fiber 3g13%

Sugar 6g7%

Protein 26g52%

Vitamin A 758IU15%

Vitamin C 11mg13%

Calcium 230mg23%

Iron 3mg17%

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

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18
Mar
2025

Apple Broccoli Quinoa Salad

categories: Meatless Meals, Salads

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Enjoy delicious, healthy Apple Broccoli Quinoa Salad with broccoli, apple, feta cheese, walnuts and quinoa in a honey Dijon salad dressing!

Do you enjoy eating quinoa (pronounced KEEN-wah)? I have used it in quite a few recipes here on my blog. If you aren’t familiar with this “superfood”, let me take a second to give you a very brief overview.

Quinoa has been around for thousands of years, and it originated in the Andes mountains of Chile, Bolivia and Peru with the Inca civilization who considered it a sacred food. It is the SEED of a grain crop grown specifically for those very seeds! Nutritious quinoa has grown increasingly popular in the United States over the past couple decades!

Quinoa is naturally gluten-free, high in fiber and is a very good source of protein, vitamins and minerals. It is incredibly simple to prepare and provides a good protein foundation for this yummy, nutritious apple broccoli quinoa salad. I hope you enjoy it- here’s how to make it.

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

Prepare The Quinoa

Use a fine mesh strainer to rinse and then drain ½ cup of uncooked quinoa very well. This helps to remove any impurities that may be present.

Bring ¾ cup of water to a full boil (on HIGH) in a medium-sized saucepan. Once the water is at a full boil, add the drained quinoa. Reduce the heat to LOW, and put a lid on the pan, leaving the LID slightly offset to let a bit of steam escape.

Simmer the quinoa for 12-13 minutes on LOW heat OR until all the water has been absorbed. One the quinoa is finished cooking, remove the lid and use a fork to “fluff” up the quinoa in the saucepan. Let the quinoa cool by transferring it out of the hot pan into a bowl, stirring it occasionally as it cools.

Lightly “Toast” The Walnuts

By lightly “toasting” the chopped walnuts, you can add a bit more flavor AND crunchiness to the salad. It is easy to do this by heating a skillet on MEDIUM heat until fairly hot. That’s right! You do NOT put them in a toaster (ha ha!)

Add chopped walnuts and let them “toast”, stirring them often until they are slightly browned and have become aromatic. This only takes a few minutes! Once they’re done, immediately transfer the walnuts from the hot skillet onto a plate or paper towels to completely cool.

Make The Salad Dressing

Now it’s time to make the flavorful salad dressing for the salad. It’s a CINCH! Place the ingredients (olive oil, apple cider vinegar, Dijon, honey, sea salt and black pepper) in a small bowl.

Use a whisk to mix these ingredients until they have emulsified and are fully blended. The result should be a smooth, creamy salad dressing with no separation of oil and vinegar.

TIP: If you do not have access to a whisk, you can put the salad dressing ingredients into a small jar with a secure lid. Shake the jar really well until they’re FULLY combined.

Assemble The Salad

When you are ready to assemble the salad, place 3 cups of freshly chopped broccoli (small pieces) into a medium-sized salad bowl. Add one cored, chopped UNPEELED red honey crisp apple (or substitute), then squeeze the juice of a small lemon over the top.

Stir these three ingredients very well until combined. The lemon juice helps the apple pieces to not turn brown as they are exposed to the air!

Add crumbled feta cheese and the cooled, cooked quinoa and toss the apple broccoli quinoa salad until combined.

Give the salad dressing a good stir so it is again combined, then pour it over the salad, and toss again until fully mixed. Take a small taste and add additional salt and pepper, if desired.

Serve The Apple Broccoli Quinoa Salad

Now the salad is ready to be served and enjoyed! If desired, you can refrigerate the salad for a while if you prefer it well-chilled, but it is delicious either way!

The leftovers will keep well for 3-4 days if stored in the refrigerator in an airtight container. The apples (if covered well with lemon juice when making the salad) should also stay crisp and un-browned!

This healthy salad is delicious, and I enjoy it as a protein-packed quick lunch OR as a side dish served with a main dish at dinner. I hope you have the chance to make it for yourself and/or those you love.

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 QUINOA 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 featuring quinoa, including:

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Original recipe source (and with thanks to Jenn Laughlin) at https://peasandcrayons.com/broccoli-apple-quinoa-salad/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Apple Broccoli Quinoa Salad

Prep Time

15 mins

Cook Time

13 mins

Total Time

28 mins

Enjoy delicious, healthy Apple Broccoli Quinoa Salad with broccoli, apple, feta cheese, walnuts and quinoa in a honey Dijon salad dressing!

Category: Meatless Main Dish, Salad, Side Dish

Cuisine: All Cuisines

Keyword: apple broccoli quinoa salad

Servings:

Calories Per Serving: 322 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

½ cup quinoa (uncooked) rinsed/ drained well
¾ cup water
⅓ cup walnuts chopped/ pan-toasted
3 cups chopped fresh broccoli cut in small pieces
1 medium honey crisp apple (do not peel) cored, chopped in small pieces
1 small lemon
⅓ cup feta cheese crumbles

For Salad Dressing:

2½ Tablespoons extra virgin olive oil
1 Tablespoon Dijon mustard
1 Tablespoon apple cider vinegar
¾ Tablespoon honey
¼ teaspoon sea salt
⅛ teaspoon black pepper

US Customary - Metric

Instructions

Use a fine mesh strainer to rinse and fully drain quinoa to remove any impurities.
COOK QUINOA- Bring water to a full boil (on HIGH) in a medium saucepan. Once water is boiling, add quinoa. Reduce heat to LOW; put a lid on pan, leaving LID slightly offset to let some steam escape. Simmer quinoa 12-13 minutes on LOW OR until water has been absorbed. Remove lid- use a fork to "fluff" quinoa in pan. Remove quinoa from hot pan into a bowl, stirring occasionally as it cools.
TOAST WALNUTS- Heat a skillet on MEDIUM. Add chopped walnuts; cook, stirring often until they're slightly browned and aromatic (3-4 minutes). Immediately transfer walnuts out of hot skillet onto a plate or paper towels to cool.
MAKE SALAD DRESSING- Place olive oil, apple cider vinegar, Dijon, honey, sea salt and black pepper in a small bowl. Use a whisk to mix until they have emulsified and are fully blended into a smooth, creamy salad dressing with no separation of oil and vinegar. TIP: If you don't have a whisk, put ingredients in a small jar with a secure lid. Shake jar really well until FULLY combined.
MAKE SALAD- Place chopped broccoli in a medium salad bowl. Add cored, chopped UNPEELED apple, then squeeze juice of small lemon on top. Mix until well-combined (lemon juice helps apple pieces not turn brown when exposed to air). Add feta and cooled quinoa. Toss to combine.
Give salad dressing a good stir, then pour over salad. Toss to combine. Take a bite of salad; add additional salt and pepper, if desired.
Serve salad immediately OR cover and refrigerate until ready to serve! Leftovers should keep well for 3-4 days if stored in airtight container in refrigerator (apple pieces should remain crisp and un-browned, as well). Enjoy!

Recipe Notes

NOTE: Can substitute other red, sweet crisp apples such as McIntosh, Fuji, Gala, etc. instead of honey crisp apples, if desired.

Nutrition Facts

Apple Broccoli Quinoa Salad

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

Calories 322 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 4g25%

Polyunsaturated Fat 6g

Monounsaturated Fat 8g

Cholesterol 11mg4%

Sodium 356mg15%

Potassium 476mg14%

Carbohydrates 32g11%

Fiber 6g25%

Sugar 10g11%

Protein 9g18%

Vitamin A 502IU10%

Vitamin C 75mg91%

Calcium 127mg13%

Iron 2mg11%

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

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14
Mar
2025

Easy Lentil Minestrone

categories: Main Dishes, Meatless Meals, Soups

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Make a pot of Easy Lentil Minestrone, with veggies, lentils, beans and pasta. This one-pot soup is low-calorie, meatless, tasty and filling!

Today I want to share a delicious “meatless” soup recipe I found online a while ago. It is absolutely scrumptious and full of veggies and good protein from lentils! This soup is more filling than regular vegetable soup, because of the added white beans and pasta!

Recently a dear family member had surgery, and I offered to bring her a meal once she was home recuperating. She is a vegetarian, so I took her a big pot of easy lentil minestrone, along with some cheddar biscuits and brownies. She told me she loved it!

We love this hearty soup too, even though my husband and I are not vegetarians. Easy Lentil Minestrone has amazing flavor and texture from the veggies, lentils, beans and pasta. I only made a couple of changes to the original recipe, to suit our taste.

I’ve been making wonderful homemade minestrone (with beef) for over 45 years using a recipe from a family friend, but this meatless recipe (from another source) is equally delicious. Here’s how to make it.

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

Cook The Vegetables

Heat extra virgin olive oil on medium-high heat in a heavy-duty sauce pot or a large Dutch oven until very hot (but not smoking). Add chopped onion, carrots and celery to the hot oil. Cook the veggies until they become tender, about 6-7 minutes.

Add minced garlic, salt, Italian seasoning and black pepper to the veggies, and stir well, to combine these ingredients. Cook for 1 minute, stirring constantly so the garlic doesn’t burn.

Make The Minestrone Soup

Now it’s time to turn those cooked vegetables into a big pot of yummy soup! Pour in vegetable broth, water, and two 14.5-ounce cans of diced tomatoes (including the juice). Stir to combine these ingredients.

Add brown (or green) lentils and two dried bay leaves (found in spice section at store) to the soup pot. Stir well, then bring the soup to a FULL BOIL.

Once it’s boiling, turn the heat down to LOW and put a lid on the soup pot. Let the soup simmer on low heat for 25 minutes, without opening the lid or disturbing the soup.

Add Beans And Pasta

After 25 minutes remove the lid from the soup pot and turn the heat back up to MEDIUM. You will notice the soup has reduced slightly in volume, and that is to be expected.

Stir uncooked macaroni noodles and one can of drained Great Northern Beans (or Cannellini Beans) into the soup. Cook the soup (uncovered), stirring often for about 10-11 minutes, or until the pasta is tender to the bite.

TIP: As the pasta cooks it will absorb some of the liquid. You may find it helpful to add additional broth or water to “thin out” the soup slightly, to suit your taste.

Final Step

Remove the soup pot from the heat source and stir in fresh baby spinach leaves (whole or chopped). As you stir, the heat of the soup will “cook” the spinach until it wilts.

Once the spinach has wilted, take a small taste of the soup. If you find it needs additional salt and pepper to suit your taste, stir it in at this point, right before serving.

Serve And Enjoy Easy Lentil Minestrone Soup

Ladle the minestrone into individual bowls and serve immediately while hot. You can add grated Parmesan cheese to each serving, if desired, for even more flavor (optional, but good).

This recipe as written will yield approximately 12, one-cup servings of the soup and is very low-calorie! A one cup serving is perfect for a quick lunch, but for a dinner “main dish” serving, I recommend doubling this amount.

I hope you have the chance to make this delicious soup for those you love! Yes, it has a fairly long list of ingredients but trust me… it’s so worth it! Easy lentil minestrone not only tastes amazing, but it is very filling!

TIP: The original creator of this recipe also shared how to prepare this meal in a slow cooker. I’ve included the directions in the NOTES section of the printable recipe card below. I have not tried this way of preparing the minestrone but included it in case this method is of interest to you.

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 SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. There are LOTS of delicious soup 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: Jenn Laughlin at: Easy One-Pot Lentil Minestrone Soup – Peas and Crayons

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Easy Lentil Minestrone

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Make a pot of Easy Lentil Minestrone, with veggies, lentils, beans and pasta. This one-pot soup is low-calorie, meatless, tasty and filling!

Category: Main Dish, Side Dish, Soup

Cuisine: Italian

Keyword: easy lentil minestrone

Servings: (one cup servings)

Calories Per Serving: 193 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons extra virgin olive oil
1 medium yellow onion peeled, diced
3 medium carrots peeled, diced
2 stalks celery finely chopped
4 teaspoons minced garlic
1 teaspoon salt
1 teaspoon Italian seasoning
¾ teaspoon black pepper
5 cups vegetable broth
2 cups water +more, as needed
2 14.5 oz cans diced tomatoes including juice
2 bay leaves
1 cup elbow macaroni uncooked
1 cup brown lentils or green lentils
15 ounces canned Great Northern Beans drained (or substitute cannellini beans)
2 cups fresh baby spinach leaves whole or chopped

US Customary - Metric

Instructions

Heat olive oil on medium-high in a heavy-duty sauce pot or large Dutch oven until hot (not smoking). Add onion, carrots, celery; cook until tender (6-7 minutes), stirring often.
Add garlic, salt, Italian seasoning, pepper; stir well. Cook 1 minute, stirring constantly so garlic doesn't burn. Pour in veggie broth, water, and diced tomatoes (including juice). Stir to combine.
Add lentils and bay leaves. Stir, then bring soup to a FULL BOIL. Reduce heat to LOW; put a lid on soup pot. Simmer for 25 minutes, without disturbing.
Remove lid from soup pot; increase heat to MEDIUM. Soup will have slightly reduced in volume. Add uncooked macaroni and drained beans. Stir well. Cook (uncovered) for 10-11 minutes or until pasta is tender. TIP: As pasta cooks it will absorb some liquid. Add more broth or water to "thin" soup slightly, as desired.
Remove soup from heat; stir in spinach. The hot soup will "cook/wilt" the spinach. Once spinach has wilted, taste soup; add additional salt and pepper if needed.
Ladle hot soup into bowls; serve immediately. Top with grated Parmesan (optional), if desired.

Recipe Notes

NOTE: Jenn Laughlin (original author) shared how to use a slow cooker for this recipe:

Place all ingredients (except macaroni, beans, spinach) in slow cooker. Cover; cook on LOW 9-10 hours OR Cook on HIGH 5-6 hours. Stir in pasta, beans. Cover again; cook till pasta is al dente (10+ minutes). Stir in spinach. Season w/ additional salt and pepper, if desired. Serve.

Nutrition Facts

Easy Lentil Minestrone

Amount Per Serving (1 (one cup))

Calories 193 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 0.5g3%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 708mg31%

Potassium 562mg16%

Carbohydrates 33g11%

Fiber 9g38%

Sugar 4g4%

Protein 10g20%

Vitamin A 3347IU67%

Vitamin C 11mg13%

Calcium 78mg8%

Iron 3mg17%

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

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11
Mar
2025

Homemade Egg Noodles

categories: Pasta, Side Dishes

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It’s easy to make a small batch of homemade egg noodles (3 ingredients) for a side dish (hot, buttered) or to add to homemade soup.

Did you know it is really easy to make homemade egg noodles using only a few ingredients? Yes… it’s true. Today I want to show you how to make egg noodles from scratch in the comfort of your own kitchen.

The recipe I am sharing is for a small batch of homemade noodles (4 servings), which is the perfect amount for us. We can enjoy this amount as a side dish (hot, buttered and lightly seasoned) to accompany some of our meals. This small batch of noodles is also the perfect amount to add to a big pot of homemade soup!

I know it is very convenient to buy egg noodles at the grocery store, but I really LOVE knowing how to make them from scratch, too! Here’s how to make homemade egg noodles.

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

Prepare The Dough for The Egg Noodles

In a large bowl or on a flat work surface, combine all-purpose flour and salt. Make a large mound out of the mixture, shore up the sides and then create a deep “well” in the center.

Add two large eggs into the “well”. Use a fork to slowly mix the eggs into the flour mixture, adding flour a little bit at a time until the eggs are fully mixed in.

Continue mixing until the dough comes together into a slightly firm, shaggy mound of dough. Place some flour on your hands and knead the dough until it comes together in a large ball. Add a little more flour, if necessary, to bind it together.

TIP: Don’t overmix the dough or it can cause the dough to become tough, which will make it harder to roll out.

Let The Dough Rest, Then Roll Out

Divide the dough in half into two equal sized balls. Let the dough balls rest (uncovered) for about 10 minutes. Lightly flour a flat work surface or cutting board.

Use a lightly floured rolling pin to roll out one ball of dough at a time. Try to roll the dough very thin (approximately ¼” thick), for best results.

Slice The Dough Into Thin Strips

Once the dough is rolled out, use a pizza cutter or a sharp knife to slice the dough into strips, about ½” – ¾” wide. At this point, the fresh noodles can be cooked immediately.

If you want to freeze some of the noodles for another use, lightly dust the noodles with flour. Lay the noodles on cookie sheets in a single layer, then flash freeze them. Once frozen, place them (loosely packed) in an airtight freezer container or in large freezer bags and store in a freezer.

You can also choose to dry the egg noodles (completely) on wire racks (or pasta racks) for storage. The noodles must be completely dry all the way through before storing them.

NOTE: Personally speaking, I have had the best results cooking the noodles FRESH or FLASH FREEZING them for future use.

Cook The Noodles

To cook the homemade egg noodles, bring a large pan of water to a rolling boil. Add the fresh noodles and allow them to cook for 3-6 minutes (or more). See note below.

When done, the egg noodles should be tender to the bite but not too soft or mushy! Taste a bite then cook longer, if necessary. NOTE: The thickness of the noodles you’ve made will determine the length of time they will need to fully cook.

TIP: If you are cooking frozen egg noodles, simply add them (still frozen) to the boiling water. You do not need to thaw them out at all!

Serve And Enjoy Homemade Egg Noodles

When the noodles are finished cooking, if we are having them as a side dish, I drain them, put them in a serving bowl, and immediately add butter. The hot noodles will melt the butter, and then I add dried parsley then season with salt and garlic powder, to taste. Serve immediately while hot!

If you will be adding them to a soup, add the noodles toward the end of the cooking time (so they don’t overcook) and cook them until they become tender to the bite.

We enjoy these homemade egg noodles served with a variety of main dishes. This time we served them along with classic turkey croquettes and added some roasted Brussel sprouts on the side.

I hope you have the opportunity to try this simple recipe for homemade egg noodles, and trust you’ll enjoy making them from scratch like I do!

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

Looking For More SIDE DISH 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 side dish 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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Homemade Egg Noodles

Prep Time

20 mins

Cook Time

5 mins

Total Time

25 mins

It's easy to make a small batch of homemade egg noodles (3 ingredients) for a side dish (hot, buttered) or to add to homemade soup.

Category: Pasta, Side Dish

Cuisine: All Cuisines

Keyword: homemade egg noodles

Servings:

Calories Per Serving: 150 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup all purpose flour
½ teaspoon table salt
2 large eggs

US Customary - Metric

Instructions

In a large bowl or on a flat work surface, combine flour and salt. Make a large mound out of the mixture, shore up the sides and create a deep "well" in the center. Add eggs to the "well". Use a fork to slowly mix eggs into flour mixture, adding flour in a little at a time until ingredients create a slightly firm, shaggy mound of dough.
Place some flour on your hands; knead dough until it comes together in a large ball. Add more flour, if necessary, to bind it together. TIP: Don't overmix dough or it can become tough, which makes it harder to roll out.
Divide dough in half into two equal-sized balls. Let dough rest (uncovered) for 10 minutes. Lightly flour work surface or cutting board. Use a lightly floured rolling pin to roll out 1 ball of dough at a time. Roll dough very thin (approx. ¼" thick), for best results. Repeat with remaining dough ball.
Once dough is rolled out, use a pizza cutter or sharp knife to slice dough into strips, ½" - ¾" wide. At this point, fresh noodles can be cooked immediately.
To cook noodles, bring a large pan of water to a rolling boil. Add fresh noodles; cook 3-6 minutes (or more). When done, noodles should be tender to the bite but not too soft or mushy! Taste a bite then cook longer, if necessary. NOTE: The thickness of the noodles will determine length of time they need to fully cook. TIP: If cooking frozen egg noodles, add them (still frozen) to the boiling water. You do not need to thaw them out at all!

Recipe Notes

NOTE: If serving as a side dish, combine cooked, drained, hot egg noodles with butter and seasonings of choice (garlic powder, dried parsley, salt and pepper, etc.) to suit your taste. If adding noodles to soup, add to simmering soup toward the end of the cooking time (for time indicated) so noodles don't overcook.

Nutrition Facts

Homemade Egg Noodles

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

Calories 150 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 93mg31%

Sodium 327mg14%

Potassium 68mg2%

Carbohydrates 24g8%

Fiber 1g4%

Sugar 0.2g0%

Protein 6g12%

Vitamin A 135IU3%

Calcium 19mg2%

Iron 2mg11%

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

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08
Mar
2025

Chocolate Irish Cream Muffins

categories: Breads, Breakfast, Muffins

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Chocolate Irish Cream Muffins are tasty St. Patrick’s Day treats with chocolate chips and cream cheese and topped with Irish cream icing.

If you’re looking for a simple, yet delicious recipe for St. Patrick’s Day (or any time), may I suggest taking a peek at this one for Chocolate Irish Cream Muffins? It’s always fun to find different recipes I can make for St. Patrick’s Day. This year I made these muffins after making several changes (to suit our taste) to a recipe I found online!

Chocolate Irish Cream Muffins are dense chocolate muffins, with chocolate chips AND a surprise Irish cream-flavored cream cheese filling inside. They are drizzled with an icing (also flavored with Irish Cream liqueur) and decorative green sugar sprinkles.

These muffins are fairly simple to make and are delicious treats to be enjoyed for breakfast or as a snack! Here’s how to make Chocolate Irish Cream Muffins.

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

Make Irish-Inspired Cream Cheese Filling

Place softened cream cheese in a medium bowl. Add a couple Tablespoons of Irish Cream liqueur to the cream cheese and beat this well using an electric mixer. Continue beating until the filling is smooth and creamy.

This is the Irish-inspired cream cheese filling that will be baked into the middle of the muffins. When you take a bite of the chocolate muffin, this will be the flavorful, surprise filling inside! Set the filling aside while you make the muffin batter.

Prepare the Muffin Batter

Whisk a large egg, milk, water, and melted (but cooled) butter in a large bowl. These are the “wet” ingredients for the muffins. It is very important that the melted butter has cooled to room temperature, or the heat could “scramble” the egg and you don’t want that to happen!

Sift all-purpose flour, baking powder, cocoa powder, granulated sugar, and salt together. Add these “dry” ingredients to the egg mixture in the large bowl.

Toss in half a cup of semi-sweet chocolate chips, and stir well, to combine the wet and dry ingredients into the finished batter for the muffins. Try not to overmix this batter.

Fill The Muffin Tins For Baking

Generously grease (or coat with non-stick baking spray) a standard 12-cup muffin pan. Use a spoon to place batter in each muffin cup about 1/3 of the way full.

Add 1 teaspoon of the reserved cream cheese filling to the middle of each portion of batter. If you have additional filling left over after dividing it between the 12 muffin cups, add a bit more to each one. Use all the filling.

Top the muffins with the remaining batter, equally dividing it between the muffin cups, making sure to cover the cream cheese filling. When done, the muffin cups should be about 3/4 full. Now it’s time to bake some yummy chocolate Irish cream muffins!

Bake The Muffins

Bake the muffins in a preheated 375°F. oven for 19-20 minutes or until a toothpick inserted in the middle comes out free of batter. The muffins will probably have a little dome on them, due to the cream cheese filling inside!

Let the muffins cool for 2-3 minutes, then carefully transfer them out of the pan and onto a wire rack to finish cooling completely. While the chocolate Irish cream muffins cool, prepare the Irish cream icing that will be drizzled on top.

Prepare Irish Cream Icing For Muffins

In a small bowl, stir together powdered sugar, Irish cream liqueur (and a few drops of water, if needed) until the icing is smooth (lump-free), and is thin enough to drizzle over the muffins.

Place a piece of parchment paper, plastic wrap or foil under the wire rack holding the muffins (for easier cleanup!). Use a spoon to drizzle the icing over the top of completely cool muffins (if they’re warm, the icing will melt).

Immediately sprinkle the muffin tops with green colored decorative sugar (or sprinkles) while the icing is still “wet” so it will adhere.

Serve And Enjoy Chocolate Irish Cream Muffins

Let the icing “firm up”, and then the chocolate Irish cream muffins are ready to be served. When you bite or cut into each muffin, you will see the Irish cream flavored filling inside, adding extra flavor to these delicious treats!

Be sure to store any leftover muffins in an airtight container, for maximum freshness. You can also freeze the baked muffins to save a few for another time!

I really hope you have the chance to make these yummy muffins, and trust you’ll enjoy them as we do! They’re a fun way to celebrate St. Patick’s Day (or any day, for that matter!).

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

Looking For More MUFFIN 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 muffin recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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Recipe adapted from: Baileys, Cream Cheese and Chocolate Muffins Recipe – Food.com (submitted by Kitchen_Princess)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Irish Cream Muffins

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Chocolate Irish Cream Muffins are tasty St. Patrick's Day treats with chocolate chips and cream cheese and topped with Irish cream icing.

Category: Breakfast, Snack

Cuisine: All Cuisines

Keyword: chocolate Irish cream muffins

Servings:

Calories Per Serving: 240 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 ounces cream cheese softened to room temp.
2½ Tablespoons Irish Cream liqueur
1 large egg
¾ cup low-fat milk
⅓ cup water
3½ Tablespoons butter melted and cooled
1½ cups all-purpose flour
½ cup granulated sugar
3 Tablespoons cocoa powder
2 teaspoons baking powder
½ teaspoon salt
½ cup semi-sweet chocolate chips

For Icing:

¾ cup powdered sugar
2 teaspoons Irish cream liqueur
water drops (as needed)

US Customary - Metric

Instructions

Preheat oven to 375℉ (190℃). Grease or spray the muffin cups of a standard-sized 12 cup muffin tin.
Place soft cream cheese in a medium bowl. Add 2½Tbls. Irish Cream liqueur and beat well using electric mixer. Continue beating until filling is smooth and creamy.
Whisk egg, milk, water, and melted (but cooled) butter in a large bowl. Sift flour, sugar, cocoa powder, baking powder, granulated sugar and salt together; add this to the egg mixture. Add chocolate chips; Stir well, to fully combine batter.
Fill muffin cups with batter 1/3 of the way full. Add 1 tsp. of reserved cream cheese filling on top of each muffins batter. Additional filling left over? Add a bit more to each one. Top with remaining batter, equally dividing it between muffin cups, covering cream cheese filling. Muffin cups should be 3/4 full.
Bake at 375°F. for 19-20 minutes or until toothpick inserted in the middle comes out clean. Let muffins cool 2-3 minutes, then transfer them out of pan and onto a wire rack to cool completely.
While muffins cool, make icing. In a small bowl, stir together powdered sugar, Irish cream liqueur. Add drops of water, if needed, until icing is smooth (lump-free), and is thin enough to drizzle over muffins.
Place parchment paper, plastic wrap or foil under wire rack with muffins (for easier cleanup!). Use a spoon to drizzle icing on top of completely cool muffins (if warm, icing will melt). Immediately sprinkle with green decorative sugar while icing is still "wet" so it adheres. Let icing get firm, then serve and enjoy!

Nutrition Facts

Chocolate Irish Cream Muffins

Amount Per Serving (1 muffin)

Calories 240 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Trans Fat 0.2g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 31mg10%

Sodium 172mg7%

Potassium 197mg6%

Carbohydrates 35g12%

Fiber 1g4%

Sugar 21g23%

Protein 4g8%

Vitamin A 196IU4%

Vitamin C 0.03mg0%

Calcium 73mg7%

Iron 2mg11%

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

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04
Mar
2025

Honey Dijon Chicken

categories: Chicken, Main Dishes

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Make easy Honey Dijon Chicken for two, featuring pan-seared chicken breasts, coated in seasoned breadcrumbs and honey mustard sauce.

If you’re looking for a quick and easy chicken dish, may I suggest checking out this one for Honey Dijon Chicken? Boneless skinless chicken breasts are coated in honey mustard sauce, then coated with seasoned breadcrumbs. The chicken breasts are then pan-seared for about 4 minutes per side until they are done!

The recipe comes from simple honey mustard sauce I’ve made in the past, and from a simply spiced breadcrumb topping I have also used in the past. I’ve cooked the chicken in oil before but found I liked the browning and added flavor a small amount of butter provides instead.

This main dish (that serves two) can be made in under 20 minutes, which is awesome! The chicken has great flavor and is juicy on the inside and browned and crunchy on the outside.

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

Prepare The Chicken Breasts

Lay one chicken breast on a piece of plastic wrap on a cutting board. Cover it with a second piece of plastic wrap and then use the flat side of a meat mallet to pound the chicken. The plastic wrap helps keep the chicken from splattering.

Continue to pound the chicken until it has flattened to a thickness of about ¼”. Transfer the chicken breast to paper towels, pat dry, and repeat this process with the other chicken breast. Discard the plastic wrap when finished.

Lightly season the chicken breasts (on both sides) with salt, black pepper and garlic powder. Divide the spices evenly between both chicken breasts and make sure to season both sides lightly. Set the chicken aside while you prepare the breadcrumb topping.

Make The Seasoned Breadcrumb Topping

Place dried breadcrumbs, dried parsley and ½ teaspoon of Dijon mustard on a large dinner plate and stir well. Continue mixing these ingredients together until the Dijon has been dispersed throughout the breadcrumbs and the ingredients are well-combined.

NOTE: Use a large plate (or cutting board) for this because you will spread out the breadcrumbs and lay the chicken breasts on this topping later, to completely cover the chicken.

Prepare The Honey Mustard Sauce

Measure honey and Dijon mustard into a small bowl and stir them well, until they’re fully combined. Set the honey mustard sauce aside. See how easy it is to make the honey mustard sauce?

Now we will cover the chicken breasts with the sauce and the seasoned breadcrumb mixture, then cook the honey Dijon chicken. We’re almost done!

Coat And Cover The Seasoned Chicken Breasts

Brush the honey mustard sauce on BOTH sides of the chicken breasts using a pastry brush. It’s easier to do only one chicken breast at a time!

Once the sauce is on both sides of the chicken, dredge it through the seasoned bread crumb topping (on the plate) until both sides are covered. Use your hands to lightly press the seasoned breadcrumbs into the sauce/chicken, so they adhere.

Transfer the coated, covered chicken breast to a platter and repeat this process with remaining chicken breasts. Once they are fully covered, it’s time to cook the chicken!

Cook The Chicken Breasts

Melt 1 Tablespoon of butter in a large skillet on medium heat. After the butter melts and the skillet is HOT, carefully add the seasoned chicken breasts to the skillet. They should sizzle when they hit the hot skillet.

Let the chicken cook (undisturbed) for 4 minutes, then carefully turn the pieces to the other side. The side that was facing down (now on top) should be brown and crispy. Cook the other side of the honey Dijon chicken breasts another 3-4 minutes, or until they are fully cooked through.

Serve The Honey Dijon Chicken

Transfer the chicken breasts out of the skillet and onto individual plates once they’re finished cooking. We served the honey Dijon chicken with home-grown, canned green beans and roasted butternut squash on the side.

The chicken is juicy inside and has great flavor from its simple honey mustard sauce and crispy crumb coating! We really enjoy this simple dish and I’m confident you will too!

I hope you have the opportunity to make honey Dijon chicken for yourself and/or those you love. I really am confident you’ll enjoy this simple recipe!

This is an easy recipe to “keep in your recipe tool bag”, because it’s made without a lot of fuss! 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 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.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Honey Dijon Chicken

Prep Time

10 mins

Cook Time

8 mins

Total Time

18 mins

Make easy Honey Dijon Chicken for two, featuring pan-seared chicken breasts, coated in seasoned breadcrumbs and honey mustard sauce.

Category: Main Dish

Cuisine: All Cuisines

Keyword: honey Dijon chicken

Servings:

Calories Per Serving: 389 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Chicken:

2 4-oz. boneless, skinless chicken breasts pounded to ¼" thickness
¼ teaspoon salt evenly divided between chicken breasts
¼ teaspoon black pepper evenly divided between chicken breasts
¼ teaspoon garlic powder evenly divided between chicken breasts
1 Tablespoon butter melted (used to cook chicken)

For Breadcrumb Topping:

½ cup dried breadcrumbs (plain)
1 teaspoon dried chopped parsley
½ teaspoon Dijon mustard

For Honey Mustard Sauce:

3 Tablespoons honey
1 Tablespoon Dijon mustard

US Customary - Metric

Instructions

Lay 1 chicken breast on plastic wrap on a cutting board. Cover with 2nd piece of plastic wrap (to prevent splatters). Use flat side of a meat mallet to pound the chicken until it's flattened to ¼" thickness. Transfer chicken to paper towels; pat dry. Repeat with remaining chicken breast. Discard plastic wrap when finished.
Lightly season chicken (on both sides) with salt, pepper and garlic powder, dividing spices evenly between the chicken breasts.
Season Breadcrumbs: Place breadcrumbs, parsley and ½ teaspoon of Dijon mustard on a large dinner plate; stir until Dijon is blended, and ingredients are well-combined. Set aside. NOTE: A large plate is recommended because you will spread out the breadcrumbs and lay the chicken on them later, to cover.
Make sauce: Put honey and 1 Tablespoon Dijon in a small bowl; stir to combine. Use pastry brush to apply sauce to BOTH sides of chicken (1 piece at a time). Lay chicken on the bread crumb topping. Dredge until both sides are covered. Press breadcrumbs into the sauce to adhere. Transfer chicken to a platter; repeat with remaining chicken.
Melt butter in large skillet on medium heat. When skillet is HOT (but not smoking), carefully add chicken breasts. Let chicken cook undisturbed for 4 minutes; carefully turn chicken to the other side. The top should be browned and crispy. Continue to cook the other side of the chicken for 3-4 minutes, or until fully cooked through. When done, remove chicken from skillet; serve and enjoy!

Nutrition Facts

Honey Dijon Chicken

Amount Per Serving (1 chicken breast)

Calories 389 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 88mg29%

Sodium 763mg33%

Potassium 513mg15%

Carbohydrates 46g15%

Fiber 2g8%

Sugar 28g31%

Protein 28g56%

Vitamin A 217IU4%

Vitamin C 2mg2%

Calcium 66mg7%

Iron 2mg11%

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

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28
Feb
2025

Cinnamon Raisin No-Knead Bread

categories: Breads

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Make a large loaf of Cinnamon Raisin No-Knead Bread from scratch! This delicious bread is crunchy on the outside and soft on the inside- YUM!

Today I want to share a recipe for cinnamon raisin no-knead bread that I adapted from one of my previous recipes. This bread is soft on the inside and full of chewy raisins and cinnamon flavor!

The recipe is actually very easy to make, but it does require the dough to be mixed up the night before you plan to bake it! The prep work for the dough only takes about 10 minutes! If you can handle that, then I hope you’ll give this incredibly delicious bread loaf a try!

Here’s how to make a large loaf of cinnamon raisin no-knead bread. I really think you will LOVE it as much as we do.

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

Prepare The Bread Dough

Planning ahead is the key here! You will need to mix the dough ingredients up the night BEFORE you wish to bake this bread. Combine flour, salt, lukewarm water and instant yeast in a large bowl.

Stir these ingredients together until they form a slightly “tacky” or “sticky” dough. See? You just made the basic bread dough in hardly any time at all! Whoo Hoo! Now it’s time to add the cinnamon and raisins, also known as the “good stuff”!

Add raisins and ground cinnamon to the mixture and stir until they have been fully incorporated into the bread dough. This dough will be very thick, so keep on stirring until all ingredients are combined.

Let Dough Rest And Rise Overnight

Cover the bowl tightly with plastic wrap, and let it sit in a warm place on the counter overnight, or for at LEAST 8 hours. I usually let my dough rest about 12 hours. Don’t skimp on the minimum time allotted for this part of the recipe, to ensure the best flavor!

Shape the Dough For Baking

The next day when you are ready to begin the baking process, place a covered Dutch oven into the oven. Preheat the oven (with the covered pan inside) at 450°F for 30 minutes. This allows the Dutch oven to become VERY hot (which aids in browning the crust of the bread!).

While the oven and pan preheat, shape the loaf and prepare it for baking. Turn the dough out of the bowl onto a large piece of lightly floured parchment paper. The paper should extend several inches past the edge of the loaf, on all sides.

Use your lightly floured hands to gently shape the bread dough into a round loaf. Sprinkle the dough with a tiny bit more flour, if necessary, to prevent sticking. Cover the dough with plastic wrap.

Time To Bake The Cinnamon Raisin No-Knead Bread

When the Dutch oven has finished preheating, discard the plastic wrap, then carefully lift the bread loaf by the parchment paper edges. Place the paper and loaf into the hot Dutch oven, then put the lid back on the pan. IMPORTANT: Make sure all the parchment paper is tucked INSIDE the Dutch oven… don’t leave it hanging out of the pan.

Bake the cinnamon raisin no-knead bread at 450°F. for 30 minutes (covered). After 30 minutes, remove the lid, and continue to cook (uncovered) for 5 more minutes.

Enjoy A Slice Of Cinnamon Raisin No-Knead Bread

Remove the cinnamon raisin no-knead bread from the Dutch oven by holding onto the parchment paper and lifting the loaf up and out of the hot pan. Place the loaf onto a wire rack, then carefully slide the parchment paper out from under the loaf. After it cools for a bit, it will slice much easier.

Let the bread cool slightly before attempting to slice it, for best results. Once it has cooled, use a large, serrated knife to slice the loaf. We enjoy eating the fresh, warm bread with softened butter spread on top.

A slice of this bread (with chewy raisins) is also fantastic when toasted, so we love it as part of our breakfast meals, too! The browned crust on the outside is crunchy and the bread inside is soft and absolutely DELICIOUS!

I really hope you have the opportunity to make this scrumptious cinnamon raisin no-knead bread. It truly is quite delicious, and I am confident you’re going to love it!

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

Looking For More HOMEMADE BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of bread recipes (yeast and quick breads) 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!
Instagram: jbatthegratefulgirlcooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Cinnamon Raisin No-Knead Bread

Prep Time

10 mins

Cook Time

35 mins

Rising time/Dutch oven preheat time (inactive)

8 hrs 30 mins

Total Time

9 hrs 15 mins

Make a large loaf of Cinnamon Raisin No-Knead Bread from scratch! This delicious bread is crunchy on the outside and soft on the inside- YUM!

Category: Bread, Side Dish

Cuisine: All Cuisines

Keyword: cinnamon raisin no-knead bread

Servings:

Calories Per Serving: 152 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4⅓ cups all-purpose flour
1½ teaspoons salt
2 cups lukewarm water (90-100℉)
½ teaspoon instant yeast (can substitute active yeast)
1 cup raisins
1 teaspoon ground cinnamon

US Customary - Metric

Instructions

Planning ahead is the key! Mix dough ingredients the night BEFORE you bake the bread. Combine flour, salt, lukewarm water and instant yeast in a large bowl. Stir until they form a thick, "tacky" or "sticky" dough. Add raisins and cinnamon; stir until they're fully incorporated into the dough.
Cover bowl tightly with plastic wrap; let it rest overnight (or at LEAST 8 hours) in a warm place (for best texture and flavor).
To bake, place a covered Dutch oven into the oven. Preheat oven (with covered pan inside) at 450°F for 30 minutes. While oven and pan preheat, shape the loaf. Turn dough out onto a large piece of lightly floured parchment paper. The paper should extend several inches past the edge of the loaf, on all sides. Use lightly floured hands to gently shape dough into a round loaf. Sprinkle dough with more flour, if necessary, to prevent sticking. Cover loaf with plastic wrap.
When the Dutch oven is finished preheating, remove plastic wrap from dough. Carefully lift loaf by parchment paper edges. Place paper and loaf into hot Dutch oven, then put the lid back on the pan. IMPORTANT: Make sure all parchment paper is INSIDE the Dutch oven... don't leave it hanging outside the pan.
Bake at 450°F. for 30 minutes (covered). After 30 minutes, remove the lid; continue to cook (uncovered) for 5 more minutes to fully brown the crust.
Remove bread by lifting parchment paper and loaf up and out of the pan. Place bread on a wire rack to cool slightly (for easier slicing). Once cooled, use a large, serrated knife to slice the loaf. Serve, and enjoy.

Nutrition Facts

Cinnamon Raisin No-Knead Bread

Amount Per Serving (1 g)

Calories 152 Calories from Fat 4

% Daily Value*

Fat 0.4g1%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.05g

Sodium 223mg10%

Potassium 115mg3%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 0.1g0%

Protein 4g8%

Vitamin A 0.4IU0%

Vitamin C 0.5mg1%

Calcium 10mg1%

Iron 2mg11%

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

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24
Feb
2025

Maple Orange Pork Tenderloin

categories: Main Dishes, Pork

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Maple Orange Pork Tenderloin is a delicious main dish! Pork tenderloins are pan-seared, coated in maple/orange glaze, then baked and served!

Today I want to share a delicious recipe for maple orange pork tenderloin I found in one of my favorite cookbooks a few years ago. If you enjoy pork tenderloin then I highly recommend trying this recipe! I slightly tweaked it to suit our taste. This recipe (as written) will yield 2 small pork tenderloins, which can serve up to 8 people!

If you’re at a place in life where family members joining you around the table has decreased (like ours with our grown sons), this is still a good recipe to make. I like to make it, then freeze one of the tenderloins to enjoy for another meal. That makes it really convenient for me to only cook once but end up with two meals! Hooray!

The recipe is pretty simple and straightforward. You will need to pan-sear the pork until nicely browned, coat it in a delicious glaze and bake it until finished. Not too bad, right? Here’s how to make maple orange pork tenderloin.

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

Prepare The Tenderloin(s) For Cooking

Before starting, remember to preheat your oven to 325°F. so it will be ready to go once you’re ready, because it doesn’t take too long to prep the pork and glaze!

Pat the pork tenderloin(s) dry using paper towels to absorb any excess moisture. Trim off any large pieces of fat that may be present. Season the pork tenderloins on all sides with salt and black pepper, dividing the amount equally between the two tenderloins.

Pan-Sear The Pork

Heat 2 teaspoons of vegetable oil on Medium-High heat in a large (10″) oven-proof skillet. Let the oil get really hot (a couple minutes), but ONLY until it barely begins to smoke. It needs to be very hot to quickly brown the tenderloins.

I brown the tenderloins one at a time (for maximum space in the skillet), but if you want, you can brown both of them at the same time. Once the oil is very hot, place pork tenderloin(s) into the skillet. Let it cook without moving it for 2-3 minutes, then rotate the meat ¼ turn. Cook the tenderloin for about 2 minutes per side, then rotate until all sides are nicely browned.

Transfer the pork tenderloin(s) out of the skillet onto a plate, baking sheet or platter, and keep them warm while you make the maple orange glaze. NOTE: At this point, the pork will only be seared/well-browned on the outside but will finish cooking in the oven.

Make The Maple And Orange Glaze

You will need real maple syrup, molasses (oops-not in photo), fresh orange juice and zest, cinnamon, cloves, and cayenne pepper to make the maple and orange glaze. Stir to combine these glaze ingredients in a small bowl until they are fully incorporated.

NOTE: The salt, pepper and vegetable oil shown below are not used in the glaze but are used to season and pan-sear the pork tenderloins.

Glaze The Browned Pork Tenderloins

Pour the glaze mixture into the same skillet you browned the tenderloin in. Heat it on Medium for about 1 minute, being sure to scrape up all the browned bits off the bottom of the skillet (flavor!) Once that is done, turn off the heat under the skillet.

Transfer the pork tenderloin(s) back into the glaze filled skillet. Using tongs, turn the tenderloin(s) to cover all sides with the maple orange glaze. Once the tenderloins are covered with glaze, let the meat rest for 3-4 minutes, before you place the skillet into the oven.

Time To Bake

Bake the maple orange pork tenderloin in a preheated 325°F. oven for approximately 30-35 minutes OR until the internal temperature of the pork registers 140-145°F. I usually check the internal temperature after 30 minutes of baking, and it is usually at or “almost” at temperature.

Remove the skillet from the oven, then spoon the remaining glaze in the skillet back over the pork. Cover the skillet with foil to keep the tenderloin(s) warm, then let the meat rest 8-10 minutes. Remember that the meat will continue to rise in temperature as it rests, and ultimately it should be at an internal temperature of 150°F. for serving.

Slice And Serve Maple Orange Pork Tenderloin

Transfer the meat to a cutting board, then cut the maple orange pork tenderloin into approximately 1″ slices and serve. As you place the slices onto each plate, spoon a bit of the remaining maple glaze from the skillet onto the slices.

NOTE: We typically serve 3 slices per person, but the size of those slices is completely up to you. If it is just a couple of us eating, we only slice one tenderloin. If you are not serving a large crowd, you can easily save the remaining tenderloin in the freezer for another meal.

To freeze, place the remaining tenderloin (if you have one left over) in an airtight freezer container. Spoon any remaining glaze over the top, then store in the freezer. Thaw and reheat, to use again for another meal.

I hope you enjoy this delicious recipe for maple orange pork tenderloin. The recipe is pretty simple to prepare, and the sauce adds a lot of great flavor to the meat! I think you’re going to enjoy it.

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

Looking For More PORK 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 recipes featuring PORK to choose from, including:

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Recipe adapted from: “The Complete America’s Test Kitchen Cookbook”, page 212, published in 2018 by America’s Test Kitchen

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0 from 0 votes

Maple Orange Pork Tenderloin

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Maple Orange Pork Tenderloin is a delicious main dish! Pork tenderloins are pan-seared, coated in maple/orange glaze, then baked and served!

Category: Main Dish, Pork

Cuisine: All Cuisines

Keyword: maple orange pork tenderloin

Servings: (using 2 tenderloins)

Calories Per Serving: 233 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Tenderloin(s):

2½ pounds pork tenderloin* **Use two 1¼ lb. tenderloins
¾ teaspoon salt
½ teaspoon black pepper
2 teaspoons vegetable oil (used to pan-sear meat)

For Maple Orange Glaze:

⅓ cup real maple syrup
2 Tablespoons molasses
1 Tablespoon fresh squeezed orange juice
1½ Tablespoons fresh orange zest* *zest= finely grated orange peel
⅛ teaspoon ground cinnamon
1 pinch ground cloves
1 pinch cayenne pepper

US Customary - Metric

Instructions

Preheat oven to 325°F.
Pat pork tenderloin(s) dry using paper towels. Trim off large pieces of fat. Season meat on all sides with salt and pepper, dividing equally between two tenderloins.
Heat oil on Medium-High heat in a (10") oven-proof skillet. Heat 2-3 minutes, until oil barely begins to smoke. Place tenderloin(s) into hot oil in skillet. Cook 2-3 minutes (without disturbing), then rotate meat ¼ turn. Cook 2 minutes per side, then rotate until all sides are nicely browned. Transfer pork out of skillet onto a plate; cover meat to keep it warm. NOTE: pork will only be browned on the outside but will finish cooking in the oven. Do not clean skillet.
Stir maple orange glaze ingredients in a small bowl until fully incorporated. Pour glaze mixture into skillet. Heat it on Medium for about 1 minute, being sure to scrape up the browned bits off the bottom of the skillet (flavor!) Once done, turn off the heat under the skillet. Using tongs, place tenderloin(s) back into skillet. Turn tenderloin(s) to cover all sides with glaze. Let meat rest 3-4 minutes, to let glaze slightly thicken.
Bake (uncovered) at 325°F. for 30-35 minutes OR until internal temp. of pork is 140-145°F. Remove skillet from oven. Spoon glaze in skillet over pork. Cover skillet loosely with foil; let meat rest 8-10 minutes. Meat temp. will continue to rise as it rests; ultimately it should have an internal temp. of 150°F. for serving.
Cut tenderloin into approx. 1" slices. Place slices (about 3) onto each plate, spoon some maple glaze from the skillet onto the slices, serve and enjoy!

Recipe Notes

NOTE: Cooking time is based on using 2 pork tenderloins, each weighing about 1¼ pounds. Your baking time may differ slightly based on the total weight of the tenderloin used.

Nutrition Facts

Maple Orange Pork Tenderloin

Amount Per Serving (1 (1/8 of total) approx. three 1" slices)

Calories 233 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 92mg31%

Sodium 295mg13%

Potassium 669mg19%

Carbohydrates 13g4%

Fiber 0.2g1%

Sugar 12g13%

Protein 29g58%

Vitamin A 18IU0%

Vitamin C 3mg4%

Calcium 37mg4%

Iron 2mg11%

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

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21
Feb
2025

Sweet and Savory Acorn Squash

categories: Side Dishes, Vegetable Dishes

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Enjoy roasted Sweet and Savory Acorn Squash, basted in honey and butter, then served topped with toasted pecans and bleu cheese crumbles.

Today I want to share a side dish recipe I found online early last year. I enjoy butternut squash, spaghetti squash and one of my personal favorites… acorn squash, and love to experiment with new recipes for these winter vegetables!

This vegetable side dish for two is called Sweet and Savory Acorn Squash, because it has BOTH flavors goin’ on (sweet and savory)! The recipe is actually very SIMPLE, which is awesome (and convenient).

One whole acorn squash is sliced in half, basted with melted butter and honey, then roasted until tender. Each half is then sprinkled with toasted chopped pecans (or walnuts) and a small amount of crumbled bleu cheese, and served.

The combination of the sweet honey butter paired with the tangy, pungent bleu cheese crumbles is surprisingly nice. This recipe as written serves two people, but can be easily doubled or tripled as needed.

What If You Do NOT Like Bleu Cheese?

Here’s the deal… a LOT of people hate bleu cheese, and I get it! If you are one of those people who say “no way” to bleu cheese, I simply recommend LEAVING IT OUT! Your baked acorn squash will still taste GREAT, it simply will not have the “savory” component.

Whichever way you choose to make this veggie side dish, I think you will enjoy it! Here’s how to make Sweet and Savory Acorn Squash.

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

First Things First – A Little Prep!

The first thing to do is preheat your oven to 400°F. (200°C.). You want the oven hot and ready to go once the squash is prepped.

The second step is to lightly “toast” the chopped pecans (or walnuts, if using). NOTE: You can also choose to do this step while the squash is baking, to save time.

This step is EASY! Place chopped pecans in a “DRY” skillet (no oil or anything else). Turn the heat to Medium, and cook the pecans, stirring often, for 3-4 minutes or until they are lightly toasted and you can smell the aroma of toasted nuts.

Be sure to keep moving the pecans around in the skillet so they do not burn. Once done, remove them from the skillet and let them cool. You will not need them until the squash has finished baking.

Melt butter in a small microwaveable dish or in a saucepan. Stir in honey (or maple syrup, if using) until it is fully incorporated into the melted butter.

Prepare The Acorn Squash

Slice one acorn squash in half from top (stem) to bottom. Once sliced, use a large spoon to scoop out the seeds and stringy “pith” from the cavity of each squash half (and discard).

Place the squash halves on a baking sheet or in an oven safe baking dish with the open flesh facing up. If desired, you can line the baking dish or baking sheet with foil, for easy clean up.

Use a pastry brush to fully coat the flesh of the squash with the melted butter and honey mixture. Divide any remaining mixture into the cavity of each squash half.

Time To Bake The Squash

TIP: If you find the halves leaning quite a bit to one side or another I find it helpful to crinkle up a piece of foil and use that to “prop up” or “level out” the squash (see photo below).

Bake the squash at 400°F. for between 40-50 minutes. When done cooking, the squash should be quite tender. You can test the tenderness by inserting a butter knife into the squash. It should EASILY go in and out of the squash. Remove the squash from the oven once done.

Serve The Sweet and Savory Acorn Squash

Now it’s time to serve the sweet and savory acorn squash! The final step before serving is to brush some of the accumulated butter/honey back over the surface of the squash (it will pool up in the cavity as it bakes).

Sprinkle the squash halves with the chopped pecans, evenly dividing them. If you are adding the bleu cheese, sprinkle each half with very small crumbles.

Serve the sweet and savory acorn squash immediately while it’s hot! This is a great vegetable side dish that pairs well with beef, chicken and pork!

I hope you enjoy this recipe, whether you add the bleu cheese or not (ha ha!). It is very simple to make, and the recipe can easily be doubled or tripled to meet your needs.

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

Looking For More VEGETABLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a fantastic variety of veggie 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 Kevin, at closetcooking.com/maple-pecan-roasted-acorn-squash/

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0 from 0 votes

Sweet and Savory Acorn Squash

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Enjoy roasted Sweet and Savory Acorn Squash, basted in honey and butter, then served topped with toasted pecans and bleu cheese crumbles.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: sweet and savory acorn squash

Servings: (½ squash per serving)

Calories Per Serving: 282 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 medium acorn squash
1 Tablespoon butter
2 Tablespoons honey (can substitute real maple syrup)
2 Tablespoons chopped pecans (for garnish)
1 Tablespoon bleu cheese crumbles (for garnish)

US Customary - Metric

Instructions

Preheat oven to 400°F. (200°C.). Line baking sheet or baking dish with foil (for easy clean up).
Place chopped pecans in a "DRY" skillet (no oil, etc.). Cook pecans on Medium heat, stirring often, for 3-4 minutes or until lightly toasted and fragrant. Remove pecans from skillet; set aside to cool.
Melt butter in a small microwaveable dish or in a saucepan. Stir in honey until it's fully incorporated.
Slice acorn squash in half from top (stem) to bottom. Use spoon to scoop out seeds and stringy "pith" from the cavity of each half (discard). Place squash on prepared baking dish, cavity side facing up. Brush each half with butter/honey mixture. Spoon any remaining mixture into the cavity. TIP: If you find the cut squash leaning to one side, crinkle up some foil; use it to "level out" the squash.
Bake at 400°F. for 40-50 minutes. When done, squash should be tender. Test by inserting a butter knife into the baked squash. It should glide EASILY in and out of the squash. Remove squash from oven once done.
Before serving, brush accumulated butter/honey back over the surface of the squash (it pools up in the cavity as it bakes). Sprinkle each half with toasted pecans, then add bleu cheese crumbles (if using). Transfer to plates, and serve!

Nutrition Facts

Sweet and Savory Acorn Squash

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

Calories 282 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Trans Fat 0.2g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 18mg6%

Sodium 93mg4%

Potassium 810mg23%

Carbohydrates 41g14%

Fiber 4g17%

Sugar 18g20%

Protein 4g8%

Vitamin A 998IU20%

Vitamin C 24mg29%

Calcium 100mg10%

Iron 2mg11%

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

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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:

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

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:

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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