The Grateful Girl Cooks!

21
Feb
2026

Creole Salmon Caesar Salad

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Make a delicious Creole Salmon Caesar Salad with a pan-seared salmon fillet topping a crisp salad in about 15 minutes from start to finish!

If you’re looking for an all-in-one meal that can be made and enjoyed fairly quickly, I’d like to suggest trying this Creole Salmon Caesar Salad.

I’ve been making salmon this way for many years, as well as making many Caesar salads over the years! One night when my husband and I were out to dinner at a local restaurant, I saw a Cajun-spiced salmon Caesar salad on their menu.

That made me wonder why I had never combined the two before? So, fast forward a couple of months and I combined the two and this recipe is the result.

This is a very easy main dish to prepare, because I use a purchased Caesar dressing, which cuts down on the time and ingredients necessary for this entree. Here’s how to make it.

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

Prepare The Caesar Salad

Place 4 cups of chopped Romaine lettuce in a mixing bowl. Add freshly squeezed lemon juice and coarse black pepper to the salad and toss to combine.

Top the tossed salad with freshly grated Parmesan cheese to the salad. The lemon juice in the salad will help the Parmesan to cling to the lettuce.

Now you need to add Caesar salad dressing to the salad and toss it well, to fully combine the salad and the dressing.

Put the salad in the refrigerator while you cook the salmon to keep it chilled. Do not add the croutons at this point because they would get soggy (and who wants soggy croutons?).

Season The Salmon Fillets

Pat two boneless, skinless salmon fillets dry using paper towels. Lightly sprinkle each piece of salmon (on one side only) with Creole seasoning.

We tend to go fairly light on the seasoning, but if you really like it spicy (heat), add more, as desired.

Here’s a photo of the two fillets and the creole seasoning on top.

Pan-Sear The Seasoned Salmon Fillets

Heat 2 teaspoons of extra virgin olive oil in a medium skillet on medium-low heat. When the oil is hot (but NOT smoking), place the salmon fillets in the hot oil, spice side DOWN.

They should sizzle when they hit the hot oil. Once you put the salmon in the skillet, do not move them! Let them pan-sear for about 4 minutes, then carefully turn the fillets to the other side using a spatula.

The salmon should be nicely browned (on top). Immediately add 1 Tablespoon of butter to the skillet and let it melt as the salmon continues cooking.

Continue cooking the salmon for 3-4 more minutes or until it is fully cooked through (ours usually take about 8 minutes total). While it’s cooking, continually spoon the melted butter over the top of both fillets.

As the melted butter continues to cook, it will become “browned butter” which will add a nice depth of flavor to the salmon! Just keep basting/spooning the melted butter on top of the salmon!

Serve The Creole Salmon Caesar Salad

Right before serving, add croutons to the Caesar salad and toss, to combine. Don’t add the croutons until right before you serve this dish, so they stay nice and crunchy!

At this point, the salad has been fully tossed with the dressing and now has the added croutons, as well. Now it’s ready to go!

Place a portion of Caesar salad onto individual serving plates (or into serving bowls), dividing the salad evenly between the 2 plates (or bowls).

Use a spatula to carefully transfer one hot salmon fillet out of the skillet and onto the top of each salad.

Serve the Creole Salmon Caesar Salad immediately while the salmon is hot and the salad greens are cold! We enjoyed having some roasted Brussel sprouts on the side!

The salmon will flake easily into bites that pair very well with the salad, making this a wonderful main dish that is quite delicious!

I hope you have a chance to make this simple Creole Salmon Caesar Salad, and I feel confident you will appreciate how quickly it all comes together. It also tastes really good, too!

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 MAIN DISH SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful main dish salad recipes to choose from, including:

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0 from 0 votes

Creole Salmon Caesar Salad

Prep Time

7 mins

Cook Time

8 mins

Total Time

15 mins

Make a delicious Creole Salmon Caesar Salad with a pan-seared salmon fillet topping a crisp salad in about 15 minutes from start to finish!

Category: Entree Salad, Main Dish

Cuisine: All Cuisines

Keyword: creole salmon caesar salad

Servings: 2

Calories Per Serving: 538 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

4 cups chopped Romaine lettuce
2 teaspoons fresh squeezed lemon juice
¼ cup freshly grated Parmesan cheese or more, if desired
¼ cup Caesar salad dressing or more, if desired
¼ teaspoon coarse black pepper (optional) to season salad to taste
10 salad croutons or more, if desired

For Salmon:

10 ounces boneless, skinless salmon fillets
½ teaspoon Creole seasoning mix (¼ tsp. per fillet) or more, if desired
2 teaspoons extra virgin olive oil
1 Tablespoon butter

US Customary - Metric

Instructions

Place chopped Romaine in a medium bowl. Add lemon juice and pepper; toss to combine. Top salad with fresh grated Parmesan cheese.
Add Caesar salad dressing to salad and toss well, to combine salad and dressing. Refrigerate salad while salmon cooks. Don't add croutons (they can get soggy).
Pat salmon dry with paper towels. Lightly sprinkle each piece (one side only) with Creole seasoning. If you really like it spicy (heat), add more, as desired.
Heat olive oil in a medium skillet on medium heat. When oil is hot (but NOT smoking), add salmon fillets seasoned side DOWN. They should sizzle when they hit the hot oil. Once fillets are in the skillet, do not move them! Pan-sear them for 4 minutes, then carefully turn fillets over using a spatula. Salmon should be nicely browned (on top). Immediately add butter to the skillet; let it melt.
Continue cooking salmon 3-4 more minutes or until fully cooked through (about 8 minutes total). While it's cooking, continually spoon melted butter over the top of the fillets. As the melted butter cooks, it will become "browned butter" which adds more flavor to the salmon! Keep spooning the melted butter on top!
TO SERVE: Right before serving, add croutons to the salad; toss, to combine. Evenly divide salad onto 2 plates. Use a spatula to carefully transfer each fillet out of the skillet and onto the top of each salad. Serve immediately and enjoy!

Nutrition Facts

Creole Salmon Caesar Salad

Amount Per Serving (1 fillet and salad)

Calories 538 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 10g63%

Trans Fat 0.2g

Polyunsaturated Fat 14g

Monounsaturated Fat 12g

Cholesterol 115mg38%

Sodium 724mg31%

Potassium 985mg28%

Carbohydrates 10g3%

Fiber 3g13%

Sugar 2g2%

Protein 34g68%

Vitamin A 8747IU175%

Vitamin C 6mg7%

Calcium 180mg18%

Iron 3mg17%

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

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14
Feb
2026

Buttery Bisquick Biscuits

categories: Breads, Breakfast

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Make some delicious Buttery Bisquick Biscuits with only 4 ingredients. They’re easy to make (about 20 minutes total) and they taste amazing!

I don’t know about you, but our family LOVES biscuits. This unique recipe has a shortcut for making them by using Bisquick Baking Mix as the main ingredient!

This baking mix makes it very convenient and easy to make a quick batch of biscuits for breakfast or to serve with other meals.

The biscuits are very simple to make, taste wonderful, and I’m sure you are going to like them. Here’s how to make buttery Bisquick biscuits.

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

Preheat Oven

Before beginning, preheat your oven to 450°F. The biscuits don’t take too long to make, and you will need the oven hot before you can finish making the biscuits.

Prepare The Biscuit Dough

In a medium-sized bowl, whisk together 2 cups of Bisquick baking mix and 1½ teaspoons of baking powder. Once they’re combined, add 4 Tablespoons of COLD, grated butter to this mixture.

NOTE: This recipe calls for 6 Tablespoons total of cold grated butter, but you will only use 4 Tablespoons in the dough. Set the rest (2 Tablespoons) of the cold grated butter aside for later (it will be added to the skillet).

Use a pastry blender (or two forks) to cut the butter into the dry ingredients until the butter becomes the size of peas.

Finish The Dough

Add 2/3 a cup (two-thirds) of milk to the dough mixture. Using a spoon, stir the ingredients only until they are fully combined.

The biscuit dough mixture will be quite thick and “shaggy” (slightly sticky) in texture, once all the ingredients are fully combined.

Sprinkle a work surface with flour and turn the dough out of the bowl onto the floured surface. Sprinkle the dough with a small bit of flour and use your hands to “gently” knead and fold the dough into itself 4-5 times.

Use your hands to gently press out the dough (or use a rolling pin) into it is about 1″ thick. It doesn’t matter whether it is a rectangle, square or circle shape, simply make sure it is about 1″ thick all over.

Melt Butter In Skillet While Cutting Out Biscuits

Before cutting out the biscuits, make sure the oven has preheated to 450°F. Add the reserved 2 Tablespoons of cold grated butter to a cast iron (or another oven-safe skillet).

Place the skillet in the oven while you cut out the biscuits. The butter will melt in the skillet during this time in the hot oven.

Cut Out The Biscuits

Use a biscuit cutter or a glass (I used a glass) to cut the biscuit dough into circles. The size of the biscuits will be determined by the size glass or biscuit cutter you use.

When I photographed the making of these biscuits, I used a tall drinking glass and ended up getting 5 beautiful biscuits out of the dough.

You can gather up any scraps of dough left over from your dough and smoosh them together very well in order to cut out an additional biscuit (or two).

Bake The Biscuits

Carefully remove the HOT skillet from the oven. All of the butter should have fully melted. Swirl the skillet around, so the bottom of the skillet is coated with the melted butter.

Place the buttery Bisquick biscuits into the skillet, leaving about ½ an inch between each biscuit, then put the skillet back into the hot oven.

Bake the buttery Bisquick biscuits at 450°F. for 13-16 minutes. When they’re done, they should be set, fully cooked through AND they should be a beautiful golden-brown color on top!

Time to Enjoy Buttery Bisquick Biscuits

Carefully remove the skillet from the oven (careful- it is HOT!). Separate the biscuits and serve them immediately, while they’re still hot.

Cut those yummy biscuits in half and top with your favorite jam (or gravy). This time I had my biscuits topped with some of my home-canned marionberry jam and raspberry jam. YUM!

You might also love (or prefer) biscuits and gravy, and I highly recommend my recipe for Southern Bacon Gravy! It tastes fantastic on biscuits, too!

I hope you have the opportunity to make these delicious, buttery Bisquick biscuits for yourself and/or for those you love. They are delicious, and I’m confident you’ll enjoy them.

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

Looking For More Biscuit Recipes?

You can find ALL of my recipes in the Recipe Index, which is at the top of the page. I have some delicious biscuit recipes for you 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.
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Original recipe source (and with thanks to): Chrysti Benner, at How to Make the Best Bisquick Biscuits – Margin Making Mom®

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Buttery Bisquick Biscuits

Prep Time

12 mins

Cook Time

13 mins

Total Time

25 mins

Make some delicious Buttery Bisquick Biscuits with only 4 ingredients. They're easy to make (about 20 minutes total) and they taste amazing!

Category: Bread, Breakfast

Cuisine: All Cuisines

Keyword: buttery Bisquick biscuits

Servings: 5 biscuits (or 6 if smaller)

Calories Per Serving: 341 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups Bisquick Baking Mix or similar baking mix
1½ teaspoons baking powder
6 Tablespoons COLD butter* *DIVIDED USE!
⅔ cup milk

US Customary - Metric

Instructions

Preheat oven to 450°F.
Whisk together Bisquick mix and baking powder in a medium-sized bowl. Once combined, add 4 Tablespoons of COLD, grated butter (use a cheese grater for this). Set remaining 2 Tablespoons butter aside for later. Use a pastry blender (or 2 forks) to cut 4 Tbsp. butter into the mixture until it's the size of peas. Stir milk in, only until fully combined. The dough will be thick and "shaggy" (slightly sticky).
Sprinkle work surface with flour. Turn the dough out onto the floured surface. Sprinkle dough with a little flour. Using your hands, gently knead/fold the dough into itself 4-5 times. Use your hands (or a rolling pin) to press the dough out until it's 1" thick all over.
BEFORE CUTTING THE BISCUITS OUT- Add reserved 2 Tbsp. of cold grated butter to a cast iron or other oven-safe skillet. Place skillet in preheated 450℉. oven which will melt the butter (while you cut out the biscuits).
Use a biscuit cutter or a glass to cut the biscuit dough into circles. The size and quantity of the biscuits is determined by the size glass/biscuit cutter you use. You can gather up any scraps of dough left over and "smoosh" them together in order to cut out an additional biscuit.
Carefully remove HOT skillet from the oven. Swirl skillet around, so the bottom is coated with melted butter. Place biscuits in the skillet, leaving ½" between each one. Put skillet back in oven. Bake at 450°F. for 13-16 minutes. When done, biscuits should be cooked through AND golden brown on top! Separate biscuits; serve immediately with favorite toppings. Enjoy!

Nutrition Facts

Buttery Bisquick Biscuits

Amount Per Serving (1 biscuit)

Calories 341 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 11g69%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 39mg13%

Sodium 734mg32%

Potassium 254mg7%

Carbohydrates 33g11%

Fiber 1g4%

Sugar 7g8%

Protein 5g10%

Vitamin A 483IU10%

Vitamin C 0.1mg0%

Calcium 182mg18%

Iron 1mg6%

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

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07
Feb
2026

Crockpot Garlic Herb Pork Butt

categories: Main Dishes, Pork, Slow Cooker Recipes

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Crockpot Garlic Herb Pork Butt is seasoned with herbs, brown sugar and Dijon, and cooked low & slow until it’s fall-apart tender! Delicious!

Today I want to share a delicious recipe I found online for crockpot garlic herb pork butt. It is a super simple recipe to pull together, and then it slowly cooks in a crockpot all day!

The result is a fabulous tasting, fall-apart tender pork butt (also known as a pork shoulder) I am sure you are going to love!

If you want to make this ahead of time for convenience, you can make the marinade and let the marinated pork chill overnight in the refrigerator, if necessary.

After that it is as simple as putting the pork butt in a slow cooker with a little bit of chicken broth and cooking it low and slow! Here’s how to make it.

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

First- Make The Marinade For the Pork

Combine 4 minced garlic cloves, **1½ Tbsp. chopped fresh rosemary and **2 Tbsp. thyme leaves, salt and black pepper in a food processor. Process them together until well-combined.

NOTE: **If you don’t have access to fresh herbs, you can substitute dried (**1½ tsp. rosemary and **2 tsp. dried thyme).

Add extra virgin olive oil and brown sugar to the food processor. Process them until the mixture has become a slightly thick “paste-like” mixture.

Now add Dijon mustard to the marinade. Process until all ingredients in this marinade have come together into a spreadable mixture (you may need to scrape down the sides).

Remove the marinade from the processor. I find it easiest to transfer the marinade into a small bowl before I brush the meat with it.

Cover The Pork Butt With The Marinade

Place the pork butt on a cookie sheet. If you have a pastry brush, use it to brush the marinade all over the entire surface of the Pork butt (as shown below).

Make sure all sides of the meat are fully coated with the marinade. NOTE: If you don’t own a pastry brush, use the back of a large spoon or your hands to rub the marinade onto all sides of the meat.

Time To CHILL!

Once the meat has been covered with the marinade, cover the pork butt loosely with plastic cling wrap. Now it’s time to let it absorb some flavor!

Plan ahead for this step! Place it in the refrigerator and let the meat chill and marinate anywhere from 2 hours (minimum) up to 24 hours ahead of time.

I typically put the marinated meat in the refrigerator overnight OR I marinate and refrigerate it first thing in the morning for our dinner later that day.

Cook The Crockpot Garlic Herb Pork Butt

When you’re ready to cook it, place the marinated pork butt in the crockpot. Pour a cup of chicken broth AROUND THE SIDES of the pork butt (NOT ON TOP).

You want the broth poured AROUND the pork and not on top of it, because you don’t want to wash off any of the flavorful marinade on top of the meat.

Cook the crockpot garlic herb pork butt on LOW heat for 6-7 hours, covered. When I photographed this recipe, I used a 3½ pound pork butt, and it was fully cooked (and tender) after 6½ hours.

Serve The Garlic Herb Pork Butt

Once the pork butt has finished cooking, CAREFULLY remove it out of the crockpot. The meat will pull apart easily, so be careful removing it!

NOTE: I recommend using a couple of large spatulas under the pork butt to transfer the meat (in one piece) onto a plate or serving platter.

Allow the pork butt to sit and rest for 10-15 minutes before slicing it, to allow the internal juices to redistribute inside the meat. If desired, cover the meat loosely with foil while it rests.

Use a fork or a knife to slice or pull apart the pork into small pieces for serving. I really think you will be surprised at how absolutely tender the meat is!

If desired, spoon a little bit of the broth left in the crockpot over the pork, once cut. This is optional but adds a bit of additional flavor to the meat.

We thoroughly enjoyed this pork, and I served it with some fresh steamed vegetables and some brown rice on the side. It truly was “fall apart tender” and was full of great flavor!

I hope you have the opportunity to make this delicious dish for yourself and for those you love. It’s really delicious, and I am confident you’re going to like it, too!

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 CROCKPOT 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 slow cooker recipes you can 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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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source and with thanks to: Katie Workman, at: Slow Cooker Fall Apart Pork Butt with Brown Sugar Recipe – The Mom 100

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0 from 0 votes

Crockpot Garlic Herb Pork Butt

Prep Time

10 mins

Cook Time

6 hrs

Chilled Marinating Time (inactive 2-24 hrs.)

2 hrs

Total Time

8 hrs 10 mins

Crockpot Garlic Herb Pork Butt is seasoned with herbs, brown sugar and Dijon, and cooked low & slow until it's fall-apart tender! Delicious!

Category: Dinner, Main Dish

Cuisine: All Cuisines

Keyword: crockpot garlic herb pork butt, slow cooker

Servings: 6

Calories Per Serving: 416 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 pounds pork butt (also known as pork shoulder) * 3–4-pound pork butt or shoulder

For seasoning sauce:

4 cloves garlic minced
2 Tablespoons fresh thyme leaves (or 2 tsp. dried)
1½ Tablespoons fresh rosemary leaves (or 1½ tsp. dried)
2 teaspoons salt
1 teaspoon ground black pepper
¼ cup extra-virgin olive oil
¼ cup dark brown sugar
¼ cup Dijon mustard

Additional (to add to crockpot):

1 cup chicken broth

US Customary - Metric

Instructions

Combine minced garlic, chopped fresh thyme, rosemary, salt and pepper in a food processor. Process until well-combined. Add extra virgin olive oil and brown sugar. Process until mixture becomes a slightly thick "paste-like" mixture. Add Dijon mustard. Process until ingredients come together into a spreadable mixture.
Place the pork butt on a cookie sheet. Using a pastry brush, brush the marinade over all sides of the meat until fully coated. NOTE: No pastry brush? Use the back of a large spoon or your hands to rub the marinade onto all sides of the meat.
Cover pork butt loosely with plastic cling wrap. Refrigerate/marinate the meat anywhere from 2 hours (minimum) up to 24 hours ahead of time.
When you're ready to cook, place pork butt in the crockpot. Pour chicken broth AROUND THE SIDES of the pork butt (NOT ON TOP), so you don't wash off any of the flavorful marinade on top of the meat.
Cook on LOW for 6-7 hours (covered). When done, CAREFULLY remove it from the crockpot. NOTE: I recommend using 2 large spatulas under the pork butt to transfer the meat (in 1 piece) onto a serving platter. Allow pork to rest 10-15 minutes before slicing, to allow internal juices to redistribute inside the meat. If desired, cover loosely with foil while it rests.
Use a fork or knife to pull apart pork into small pieces for serving. If desired, spoon a little broth (from crockpot) on the pork, once cut. Serve and enjoy!

Nutrition Facts

Crockpot Garlic Herb Pork Butt

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

Calories 416 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 4g25%

Trans Fat 0.04g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 136mg45%

Sodium 1015mg44%

Potassium 915mg26%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 9g10%

Protein 52g104%

Vitamin A 135IU3%

Vitamin C 5mg6%

Calcium 47mg5%

Iron 3mg17%

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

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31
Jan
2026

Peanut Butter and Nutella Cookies

categories: Cookies, Desserts

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Make a quick, easy batch of Peanut Butter and Nutella Cookies! They’re made without flour, only have 4 ingredients and they’re DELICIOUS!

If you enjoy peanut butter cookies, then I’m willing to bet you will love these Peanut Butter and Nutella Cookies, as well. The Nutella chocolate hazelnut spread brings another level of flavor (and deeper color) to these yummy treats!

I came up with this idea for a cookie, a previous flourless peanut butter cookie recipe I already have on my blog. After making a small tweak to the original recipe, these yummy cookies are the result!

Because this recipe only uses 4 ingredients, the dough is easy to make and the cookies are ready to bake, almost before the oven even is done preheating! Here’s how easy it is to make them.

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

Prepare The Dough

Before making the dough, preheat your oven to 350°F. This simple flourless cookie dough comes together very quickly, so you will want the oven pre-heated to save time.

Place creamy peanut butter, Nutella (chocolate hazelnut spread), granulated sugar and a large egg in a medium bowl.

Using an electric mixer on medium speed, beat these ingredients together until they are well-combined, creamy and thick.

Drop the cookie dough by rounded teaspoons onto a greased cookie sheet, leaving about 2″ between each cookie. If you have a small cookie scoop, it makes this step easier!

You should have enough cookie dough created to enable you to make approximately 20-24 small Peanut butter and Nutella cookies.

The total amount of cookies may vary slightly depending on the amount of dough you have used for each cookie.

Slightly flatten each dough ball and use your hands to quickly and gently form it into a circle shape.

A Sugary Fork Imprint

Traditional peanut butter cookies have a crisscross pattern on them, and these Peanut Butter and Nutella cookies are no different!

To create the pattern, simply dip a fork into water, then into a small dish of sugar. The sugar should stick to the tines of the wet fork.

Lightly press down the fork tines onto the surface of each cookie. Immediately turn the fork a quarter turn and do this step again over the first impression.

As needed, reapply the water and the sugar to the fork, and continue until all the Peanut Butter and Nutella cookies have the crisscross pattern on top.

Time To Bake The Cookies

Bake the cookies on the middle rack of the oven at 350°F. for between 11-14 minutes. Check on the cookies to see if they’re done at the 11-minute mark, because oven temps can vary quite a bit, and you don’t want them to burn!

When done, the cookies will have spread quite a bit. They should be a light brown color and be set around the bottom edges.

Remove the baking sheet from the oven. Let the cookies rest and cool 2-3 minutes before transferring them off the baking sheet using a spatula.

Once the cookies have cooled slightly, transfer them to a wire rack to finish cooling. They will crisp up slightly as they cool.

Serve The Peanut Butter and Nutella Cookies

Once the Peanut Butter and Nutella Cookies have cooled to room temperature, they are ready to be served and devoured! They have great flavor and I’m confident you will enjoy them.

I hope you have the chance to make these yummy cookies for yourself and for those you love. They also freeze very well, when wrapped tightly in plastic and stored in an airtight freezer container.

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 COOKIE 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 great cookie 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

Peanut Butter and Nutella Cookies

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

Make a quick, easy batch of Peanut Butter and Nutella Cookies! They're made without flour, only have 4 ingredients and they're DELICIOUS!

Category: Cookies, Dessert

Cuisine: American

Keyword: peanut butter and nutella cookies

Servings: 24

Calories Per Serving: 101 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup creamy peanut butter
½ cup Nutella (chocolate hazelnut spread)
1 cup granulated sugar + additional for cookie/fork pressing
1 large egg

US Customary - Metric

Instructions

Preheat oven to 350°F. Lightly spray or grease a large cookie sheet.
Place peanut butter, Nutella, sugar and the egg in a medium bowl. Using an electric mixer, beat them together until they're combined, creamy and smooth.
Drop the dough by rounded teaspoons onto greased cookie sheet, leaving about 2" between each cookie. If you have a small cookie scoop, it will make this step easier! You should have enough dough to make approx. 20-24 cookies.
Slightly flatten each dough ball and use your hands to shape it into a circle. Make a crisscross pattern on the cookies by simply dipping a fork into water, then into a tiny amount of (add'l.) sugar. The sugar should stick to the wet tines of the fork. Lightly press down the fork tines onto the surface of each cookie. Rotate the fork a quarter turn; do this step again over the first impression. As needed, reapply water and sugar to the fork. Continue until all cookies have crisscross pattern.
Bake at 350°F. for 11-14 minutes. Check cookies at the 11-minute mark, because oven temps can vary, and you don't want them to burn! When done, the cookies should be set around the bottom edges. Remove them from oven; let cookies cool 2-3 minutes on baking sheet before transferring them to wire racks to finish cooling.
Serve the cookies once they are at room temperature (they will slightly crisp up as they cool). Enjoy!

Nutrition Facts

Peanut Butter and Nutella Cookies

Amount Per Serving (1 cookie (1/20))

Calories 101 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Trans Fat 0.001g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 8mg3%

Sodium 29mg1%

Potassium 59mg2%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 12g13%

Protein 2g4%

Vitamin A 11IU0%

Calcium 11mg1%

Iron 0.4mg2%

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

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24
Jan
2026

Air Fryer Cheese Enchiladas

categories: Air Fryer Recipes, Main Dishes, Meatless Meals, Mexican / Southwestern

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Make air fryer cheese enchiladas in under 15 minutes, using only 5 ingredients! They taste wonderful and are simple to prepare (yields 4).

Do you like enchiladas? I sure do, and today I want to share how easy they are to make in an air fryer! I’ve been eating AND MAKING enchiladas for many, many years, but recently began using my air fryer to make them when it’s really hot and I don’t want to turn on our oven.

Using an air fryer to make delicious cheese enchiladas is simple. Enchiladas are easily stuffed with cheese, onions and sauce, etc., then covered in more sauce and into the air fryer they go!

The results are amazing, so I hope you try making them this way and see what I’m talking about! Here’s how to make air fryer cheese enchiladas.

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

Prepare The Corn Tortillas

Corn tortillas can crack a bit at times if you simply roll them around a meat filling. There is a fairly quick and easy solution to ensure the tortillas for the enchiladas are very pliable.

Heat 2 Tablespoons of vegetable oil in a small skillet on medium heat until it is very hot but not smoking. Carefully place one tortilla into the hot oil.

Very quickly flip the tortilla to the other side and then remove it from the hot oil onto paper towels to absorb excess oil. Use tongs to carefully remove the tortilla.

NOTE: Do not fry the tortilla… simply let it get coated on both sides with the hot oil and then remove it!

Continue until all the tortillas have been slightly heated in the oil. Stack them, then pat each one dry before adding the cheese filling.

Prepare The Cooking Dish

Find an ovenproof baking dish that will fit in the basket of your model of air fryer. The glass baking dish I use fit perfectly in the basket of my Cosori air fryer.

Spread ¼ cup of the red enchilada sauce you are using on the bottom of the baking dish and spread until the bottom of the dish is fully covered. Once that is done, you are ready to fill the enchiladas.

TIP: If you don’t have any store-bought red enchilada sauce you can make your own using my recipe for Easy Homemade Enchilada Sauce (it’s easy and really GOOD).

Fill The Tortillas

Fill one tortilla at a time, evenly filling each one with ¼ of the grated cheddar cheese down the middle of the tortilla.

Sprinkle ¼ of the chopped onions on top of the cheese, then spoon a little bit of the remaining enchilada sauce in a line on top of the cheese and onions.

TIP: Reserve a small amount of chopped onions and cheese to sprinkle on top of the enchiladas before you cook them!

Roll one side of the tortilla up and over the filling fairly tightly. Place the enchilada SEAM SIDE DOWN on top of the enchilada sauce in the baking dish.

Top Enchiladas With Onions And Cheese

Pour the rest of the enchilada sauce evenly over the tortillas, fully covering the tortillas. Sprinkle the enchiladas with the small amount of reserved onions.

Evenly divide the reserved grated cheddar cheese on top of the enchiladas. Now the air fryer cheese enchiladas are ready to cook!

NOTE: If your air fryer has a “preheat” function, you can preheat it to 350°F. before filling the enchiladas, in order to save time.

Cook The Air Fryer Cheese Enchiladas

Air fry the cheese enchiladas for 7-8 minutes at 350°F (check on them at the 7-minute mark). When they’re done, the sauce should be bubbling around the edges of the dish, and the cheese should be fully melted.

Carefully remove the dish out of the air fryer basket using hot pads (it’s HOT). Let the air fryer cheese enchiladas cool for a minute to let the cheese cool slightly before they are served.

Optional Garnish For Serving

If you want, garnish the enchiladas with fresh cilantro leaves, guacamole, and/or dollops of sour cream for more color and flavor. This is optional, but you can add those if desired.

Use a spatula to remove the enchiladas one at a time out of the baking dish and onto plates for serving. These enchiladas are cheesy good!

If you have any leftover, cover the dish well and store it in the refrigerator. The enchiladas can easily be reheated in a microwave for another meal.

I really hope you have the opportunity to make and enjoy these delicious air fryer cheese enchiladas. It is easy to make additional batches of them if you need more servings for you and your family.

If you enjoy enchiladas (oven-baked), then be sure to check out my other recipes for Chicken Green Chile Enchiladas, Pork Enchiladas with Lime Cilantro Sauce and Easy Cheesy Enchiladas.

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 AIR FRYER 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 Air Fryer recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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Air Fryer Cheese Enchiladas

Prep Time

10 mins

Cook Time

7 mins

Total Time

17 mins

Make air fryer cheese enchiladas in under 15 minutes, using only 5 ingredients! They taste wonderful and are simple to prepare (yields 4).

Category: Main Dish

Cuisine: Mexican

Keyword: air fryer, cheese enchiladas

Servings: 4 enchiladas

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Enchiladas:

4 small corn tortillas
1½ Tablespoons vegetable oil (for frying)
1½ cups grated cheddar cheese
¼ cup chopped yellow onion *divided use
1 cup red enchilada sauce *divided use

For Garnish (optional): cilantro leaves, sour cream, guacamole

US Customary - Metric

Instructions

Heat vegetable oil in small skillet on medium heat until hot. Place 1 tortilla into hot oil. Using tongs, quickly flip tortilla to the other side and then transfer it onto paper towels to absorb excess oil. NOTE: Do not fry the tortilla... simply let it get coated on both sides with hot oil and then remove it! Continue until all the tortillas have been heated in the oil. Pat each one dry before filling.
Use ovenproof pan that fits in your air fryer basket. Spread ¼ cup of enchilada sauce on the bottom of dish until covered. NOTE: If your air fryer has a "preheat" function, preheat to 350°F. in order to save time.
Fill one tortilla at a time with ¼ of the grated cheese down the middle of the tortilla. Sprinkle ¼ of the onions on top, then spoon a little bit of remaining enchilada sauce in a line on top of cheese/onions. TIP: Reserve small amount of onions/cheese to sprinkle on top of enchiladas before they're cooked! Roll one side of the tortilla up and over the filling fairly tightly. Place enchilada SEAM SIDE DOWN on top of sauce in the dish.
Pour remaining enchilada sauce evenly over enchiladas, to cover. Top enchiladas with reserved onions and cheese.
Air fry enchiladas for 7-8 minutes at 350°F (check them at 7 minutes). When done, sauce should be bubbly around edges, and cheese should be fully melted.
Carefully remove dish out of the air fryer basket using hot pads. Let enchiladas cool for a minute before serving. Garnish with fresh cilantro leaves, dollops of sour cream or guacamole (optional). Serve and enjoy!

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17
Jan
2026

Lemon Poppyseed Scones

categories: Breads, Breakfast, Scones

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Lemon Poppyseed Scones (topped with lemon glaze) are a delicious breakfast treat or snack. They’re easy to make, and I know you’ll love them!

Do you love scones? We sure do! Over the years I have loved trying different scone recipes and have created several myself. At the time of this writing, I have almost 20 scone recipes in many different flavors and combinations here on my blog!

Today I want to share another wonderful recipe for lemon poppyseed scones. The dough is made using a food processor, so it is a fairly simple process.

I found the original recipe over 20 years ago in a cookbook in my collection and tweaked it just a bit to suit our taste. The result is easy to make, lemon-flavored and lemon-glazed scones I’m sure you will like. Here’s how to make them.

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

Prepare The Scone Dough

Place flour, sugar, poppyseeds, baking powder, lemon zest and salt in a food processor. Process these “dry” ingredients until they are combined.

Cut 1¼ sticks (10 Tbsp.) of COLD butter into small chunks and add them to the dry ingredients in the food processor. Pulse until the butter has been reduced to the size of peas.

Now add one large egg and 2 Tablespoons of freshly squeezed lemon juice to the processor. Process this until the ingredients begin to form moist clumps and then add ⅓ of a cup of milk.

Knead And Shape The Dough

After the milk is added, continue to process the dough mixture until it comes together in a dough ball in the processor. The dough will be rather “tacky” or sticky at this point.

Transfer the dough to a well-floured work surface and sprinkle the top of the dough ball with a bit more flour. The dough is sticky, so this little bit extra flour helps!

Knead the dough with your hands, adding a bit more flour (if necessary) until it comes together in a cohesive ball of dough.

Shape and slightly flatten the dough with your hands into a circle which measures about 8″ wide. Now it’s time to finish the lemon poppyseed scones and get them ready for baking.

Prepare The Scones For Baking

Slice the scone dough into 8 equally sized wedges. Carefully transfer the wedges to an ungreased baking sheet. Position the wedges back into a circle shape, leaving about ½ inch space between each one because they will spread a bit when baking!

Use a pastry brush to brush the top of each scone with milk. Sprinkle the milk-topped scones with the remaining Tablespoon of sugar, distributing it evenly between all 8 scones.

Bake The Scones

Bake the lemon poppyseed scones in a preheated 375°F. oven for 22-25 minutes. Oven temps can vary greatly, so I suggest checking on them first at the 22-minute mark.

When they are done baking, the tops of the scones should be a very light golden brown in color. If you insert a tester (I use a toothpick!) into the middle of a scone, it should come out clean and free of batter.

Remove the lemon poppyseed scones from the oven and let them rest for about 5 minutes, then carefully slice the 8 scones apart. You can see in the photo below how they have baked together.

Place the separated scones on a wire rack and let them cool before you glaze them. TIP: It’s helpful to put a piece of plastic, foil, or wax paper under the rack to catch any drips that might happen while icing them.

Prepare And Glaze The Cooled Scones

While the scones are cooling, take the time to mix up the lemon and powdered sugar icing. It’s simple! Combine 1 cup powdered sugar and 3 Tablespoons fresh lemon juice in a small bowl.

Stir these well until they are smooth and lump-free and thin enough to brush on top of the scones. If too thick, add a tiny bit more juice. Too thin? Add a tiny bit more powdered sugar!

Once the scones have cooled, brush the glaze on top of the scones, brushing the glaze all the way to the edges. Let the lemon poppyseed scones cool until the glaze hardens.

Serve And Enjoy Lemon Poppyseed Scones!

Once the glaze is hardened on top, the lemon poppyseed scones are ready to be enjoyed! They are absolutely delicious, and I am confident you will love them, too!

You can see all the poppyseeds inside one of the cut scones below. The scones have a nice lemon flavor, and the sweet lemon glaze on top definitely reinforces that pop of lemon flavor!

I hope you have the chance to make these yummy scones for those you love. You can wrap them well and store them in the freezer in an airtight container if you want to save a few for another time, because they freeze well!

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

Looking For More SCONE Recipes?

If you’re looking for more scone recipes, you’ve come to the right place, because I have lots of them on my blog. They’re all so GOOD!

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of amazing scone recipes to choose from (some shown above), 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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Recipe adapted from: “The Flavors of Bon Appetit”, by the editors of Bon Appetit, page 160. Published in 2003 by The Condé Nast Publications, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Lemon Poppyseed Scones

Prep Time

15 mins

Cook Time

23 mins

Total Time

38 mins

Lemon Poppyseed Scones (topped with lemon glaze) are a delicious breakfast treat or snack. They're easy to make, and I know you'll love them!

Category: Bread/Breakfast, Snack

Cuisine: All Cuisines

Keyword: lemon poppyseed scones

Servings: 8 scones

Calories Per Serving: 491 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 cups all-purpose flour
1 cup granulated sugar
3 Tablespoons poppyseeds
1 Tablespoon baking powder
2 teaspoons lemon zest (finely grated lemon peel)
1 teaspoon salt
10 Tablespoons COLD butter (1¼ sticks)
1 large egg
2 Tablespoons fresh lemon juice

For Brushing/Sprinkling On Scones Before Baking:

⅓ cup milk
1 Tablespoons granulated sugar

For Glaze:

1 cup powdered sugar
3 Tablespoons fresh lemon juice

US Customary - Metric

Instructions

Preheat oven to 375℉.
Place flour, sugar, poppyseeds, baking powder, lemon zest and salt in food processor. Process only until combined. Cut COLD butter into small chunks; add them to flour mixture. Pulse until butter is reduced to the size of peas. Add egg and lemon juice. Process until moist clumps form, then add milk.
Continue processing dough until it comes together in a ball (it'll be "tacky" or sticky). Transfer dough to a floured work surface; sprinkle dough with a bit of flour. Knead dough until it comes together in a cohesive ball.
Shape and slightly flatten dough into a circle measuring 8" across. Slice into 8 pie-shaped wedges. Transfer scones to an ungreased baking sheet. Position scones in a circle shape, leaving ½ inch space between each one. Use a pastry brush to brush milk on top of each scone. Sprinkle tops with remaining sugar, distributing evenly between all 8 scones.
Bake at 375°F. for 22-25 minutes. Oven temps can vary, so check on them first at the 22-minute mark.
When done, scones should be light golden brown in color. Insert a tester (I use a toothpick!) into the middle of a scone. It should come out clean/free of batter. Remove scones from oven; let them rest 5 minutes, then carefully slice the 8 scones apart. Place the separated scones on a wire rack; let them cool completely. TIP: Put a piece of plastic, foil, or wax paper under the rack to catch drips that might occur while glazing them.
While scones cool, make the glaze. Combine powdered sugar and lemon juice in a small bowl. Stir well until lump-free and thin enough to brush on the scones. If too thick, add a bit more juice. Too thin? Add a bit more powdered sugar! Brush glaze on top of the cooled scones all the way to the edges. Let scones rest until the glaze hardens, then serve and enjoy!

Nutrition Facts

Lemon Poppyseed Scones

Amount Per Serving (1 scone)

Calories 491 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 9g56%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 61mg20%

Sodium 420mg18%

Potassium 266mg8%

Carbohydrates 80g27%

Fiber 2g8%

Sugar 42g47%

Protein 7g14%

Vitamin A 491IU10%

Vitamin C 4mg5%

Calcium 142mg14%

Iron 3mg17%

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

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10
Jan
2026

Asian Chicken Pasta Stir-Fry

categories: Asian, Chicken, Main Dishes

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Asian Chicken Pasta Stir-Fry features lots of fresh veggies and noodles cooked in an Asian-inspired sauce. It’s an easy and delicious meal!

Today I want to share an “all-in-one dish” recipe that is a great meal to enjoy, because it has meat, veggies, pasta and sauce all together in one delicious dish!

I came up with this recipe by using some ingredients from a sauce I’ve used before, then included lots of vegetables we enjoy, along with a cooked boneless, skinless chicken breast.

My husband and I really love this meal! It has GREAT flavor (thanks to that yummy sauce) and is very filling. We usually have one serving leftover for another meal. Here’s how to make Asian Chicken Pasta Stir-Fry:

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

Sauté The Chicken First

Cut a large (6-7 oz.) boneless, skinless chicken breast into bite-sized pieces. Heat a teaspoon of vegetable oil in a large skillet on medium heat.

Once the oil is hot (but not smoking), sauté the chicken until it’s fully cooked through and lightly browned on all sides. When done, transfer the chicken to a plate and keep it warm.

Prep And Stir-Fry Vegetables

For this recipe I use chopped broccoli and cauliflower, thinly sliced carrots, green beans and celery, chopped red bell pepper, and sugar snap peas.

I also thinly slice 3 stalks of green onions (the green stem and the white bulb) but set them aside to add after the other veggies are mostly cooked.

The sugar snap peas and red bell pepper, as seen below (from our garden) were frozen, but I added them to the skillet even though they were still slightly frozen.

Heat vegetable oil in a large skillet on medium heat until the oil is hot (but not smoking). Add all the prepped veggies (except for the green onions). Sauté the vegetables for 3-4 minutes, stirring often as they cook.

Now add the sliced green onions and stir well in order to fully combine the vegetables. Continue to cook the combined vegetables for one more minute.

Make The Asian-Inspired Sauce

At this point you will add the ingredients for Asian-inspired sauce directly into the skillet with the vegetables. The sauce will come together quickly and add lots of flavor to the veggies!

Stir in soy sauce, ketchup, apple cider vinegar, honey, sesame oil, Tabasco sauce and red pepper flakes. Add chopped, dry roasted peanuts and white sesame seeds to the veggies.

Stir well, until the vegetables and sauce ingredients are fully combined. Cook, stirring often for about 1-2 minutes, then turn off the heat under the skillet.

Cook Pasta While Veggies Cook!

While the veggies and then the sauce are being cooked, you can cook the pasta, in order to save a bit of time. This is optional, of course, but it does make the recipe take less time to make.

When done cooking the noodles according to package instructions, drain the pasta.

Add Chicken To The Stir-Fry

Add the reserved, cooked chicken pieces to the stir-fry in the skillet and stir well, until the chicken is combined with the veggies and coated with sauce.

Cook the veggies, sauce and chicken on medium heat only until they’re heated through.

Combine Veggies, Chicken and Hot Pasta

Add the cooked and well-drained pasta to the skillet and toss with tongs until the noodles are combined and covered with the sauce. Cook until heated through, then serve immediately.

Serve The Asian Chicken Pasta Stir-Fry

Once fully heated, serve the Asian Chicken Pasta Stir-Fry! Transfer each portion to a serving plate (or bowl). Garnish each serving with additional (reserved) sesame seeds and green onion slices. Serve hot and enjoy!

I hope you have the opportunity to make this scrumptious meal. It has a little bit of everything all in one dish- pasta, chicken, a delicious sauce and lots of vegetables. YUM!

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 ASIAN-STYLE CHICKEN 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 Asian-inspired 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.

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Asian Chicken Pasta Stir-Fry

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Asian Chicken Pasta Stir-Fry features lots of fresh veggies and noodles cooked in an Asian-inspired sauce. It's an easy and delicious meal!

Category: Dinner, Entree

Cuisine: Asian

Keyword: Asian chicken pasta stir-fry

Servings: 3

Calories Per Serving: 527 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

7 ounces boneless, skinless chicken breast cut into 1-inch pieces
1 teaspoon vegetable oil for cooking chicken
6 ounces spaghetti noodles cooked to pkg. directions, drained

For Veggie Stir-Fry:

1 Tablespoon vegetable oil
1 cup broccoli florets (bite-size) fresh, if possible
1 cup cauliflower florets (bite-size) fresh, if possible
1 medium carrot peeled, thinly sliced in rounds
10 sugar snap peas fresh or frozen
10 green beans fresh, if possible, cut in 2" pieces
½ cup celery , thinly sliced
¼ cup red bell pepper , chopped
3 stems green onions (green and white parts)* *thinly sliced (reserve 1 Tbsp. for garnish)

For Sauce:

6½ Tablespoons low-sodium soy sauce
2½ Tablespoons ketchup
1½ Tablespoons apple cider vinegar
1 Tablespoon honey
¼ teaspoon sesame oil
⅛ teaspoon red pepper flakes
2 shakes Tabasco sauce
3 Tablespoons dry roasted peanuts (chopped)
2 Tablespoons white sesame seeds* *reserve ½ tsp. for garnish

Additional:

US Customary - Metric

Instructions

Pat chicken dry with paper towels. Cut chicken into 1" pieces. Heat 1 tsp. vegetable oil in large skillet on. When oil is hot (but not smoking), sauté chicken until cooked through. Transfer chicken to a plate; keep warm until added later.
Heat 1 Tbsp. vegetable oil in large skillet on medium heat until oil is hot (but not smoking). Add veggies (except green onions). Sauté veggies 3-4 minutes, stirring often. Add green onions; stir well to combine. Cook vegetables 1 more minute.
Stir in soy sauce, ketchup, apple cider vinegar, honey, sesame oil, Tabasco sauce and red pepper flakes. Add peanuts and sesame seeds. Stir until combined. Cook for 1-2 minutes, stirring often. Remove skillet from heat.
OPTIONAL: Cook the pasta while cooking veggies/sauce to save time. When done cooking noodles according to package instructions, drain the pasta.
Add cooked chicken to the stir-fry in the skillet; stir well, until combined. Cook the veggies, sauce and chicken on medium heat, only until heated through.
Add cooked, drained pasta to the skillet; toss (or stir) until combined and pasta is covered with the sauce. Cook until hot. Serve immediately, garnished with reserved sesame seeds and green onions. Enjoy!

Nutrition Facts

Asian Chicken Pasta Stir-Fry

Amount Per Serving (1 (1/3 of total))

Calories 527 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Trans Fat 0.05g

Polyunsaturated Fat 7g

Monounsaturated Fat 6g

Cholesterol 42mg14%

Sodium 1552mg67%

Potassium 1007mg29%

Carbohydrates 65g22%

Fiber 7g29%

Sugar 14g16%

Protein 30g60%

Vitamin A 4333IU87%

Vitamin C 67mg81%

Calcium 131mg13%

Iron 3mg17%

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

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03
Jan
2026

Oven-Roasted Butternut Squash

categories: Side Dishes, Vegetable Dishes

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Oven-Roasted Butternut Squash is a simple way to prepare and enjoy squash “as is”, or it can be added to salads, risotto and other dishes.

If you enjoy butternut squash (like we do), perhaps you’re wondering how to roast it! I remember many years ago buying my first butternut squash, bringing it home from the grocery store and not knowing how to COOK it! Ha Ha- that was a long time ago.

Nowadays we enjoy it roasted as a simple side dish. We also love it cooked in our air fryer. You really can’t hurt this delicious veggie, in my humble opinion.

Today I want to share how to make oven-roasted butternut squash through an easy photo tutorial. I hope it helps you, if you’re looking for a nice way to cook AND get depth of flavor out of this humble vegetable!

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

We Grew Butternut Squash This Summer

We have a small raised-bed garden in our Oregon backyard. This summer we grew butternut squash in a small section of one of our garden containers. We planted them from a couple of seeds in May.

We ended up with about 8 beautiful butternut squash before the cold temperatures hit (and before the birds could demolish them), so we were so happy with that! Our largest one was 2 pounds in weight.

Some of the others were slightly smaller (I brought them in to finish ripening in October because we were having some very cold nights). I photographed this recipe using the 2-pound squash I grew, and it was lovely to see the fruits (vegetable) of my labor!

Prepare A Butternut Squash For Roasting

Before starting, be sure to preheat your oven to 425°F., so that it is preheated, hot and ready to go when the squash is ready for roasting!

Use a vegetable peeler to remove the peel from the butternut squash. Continue peeling it until the orange flesh appears and then discard the peels.

Carefully slice the butternut squash in half LENGTHWISE. Cut a thin slice off the stem end and a very thin slice off the bottom of the squash. Discard these as well.

Remove the seeds and stringy “pith” strands in the cavity of each squash half, by using a large spoon to get them out.

Slice And Then Cube The Squash

Now you should have two separate halves of squash with the “cavity” hollowed out! That’s perfect! Use a sharp knife to carefully slice each half into 1″ wide “crescent” strips by cutting across the width of each piece.

After that, cut each slice into bite-sized chunks and toss all the butternut squash chunks into a big mixing bowl.

Lightly Season The Butternut Squash

Once you have all the butternut squash cubes in the mixing bowl, it’s time to lightly season them before you roast them.

Lightly drizzle them with a Tablespoon of extra virgin olive oil, then stir or toss them well to coat the pieces evenly with the oil.

Cooking Oven-Roasted Butternut Squash

Season the squash pieces lightly with salt and black pepper (to taste) and stir to evenly season them. Lay the seasoned squash in a SINGLE LAYER on a large baking sheet.

Bake the oven-roasted butternut squash at 425°F. for 20-25 minutes, being sure to flip the squash pieces over HALFWAY through the cooking time.

If you use a spatula, you can turn many pieces at one time! When you flip them over, you will notice that the squash has caramelized slightly on the outside and is lightly browned. that is great!

To know if they’re done, the squash should have a slight brown caramelization AND you should be able to insert a butter knife very easily into the tender squash.

How To Use Roasted Butternut Squash

There are many ways to use the squash once it has been roasted. First and foremost is to simply enjoy them, AS IS! Roasted butternut squash is awesome just as it is, hot form the oven.

You can enjoy it as a side dish (as is), or you can add melted butter, or brown sugar and cinnamon (yum!). I’ve even heard some people like to mash the squash AFTER roasting for a delicious depth of flavor (I’ve not tried that yet).

One of my personal favorite ways to enjoy the squash is in risotto OR to use as a topping for salads. The delicious salad shown below is one we make throughout the year but especially on Thanksgiving. I call it our Thanksgiving Salad (a link to my salad)!

Whichever way you choose to enjoy oven-roasted butternut squash, I’m confident you’ll enjoy the great flavor and will be grateful for how simple it is to make.

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 VEGETABLE Recipes?

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0 from 0 votes

Oven-Roasted Butternut Squash

Prep Time

10 mins

Cook Time

23 mins

Total Time

33 mins

Oven-Roasted Butternut Squash is a simple way to prepare and enjoy squash "as is", or it can be added to salads, risotto and other dishes.

Category: Vegetable Dish

Cuisine: All Cuisines

Keyword: oven-roasted butternut squash

Servings: 4

Calories Per Serving: 133 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pounds butternut squash approx. 1 large
1 Tablespoon extra virgin olive oil
salt and black pepper to lightly season (to taste)

US Customary - Metric

Instructions

Preheat oven to 425°F.
Peel the butternut squash. Continue peeling until orange flesh appears; discard the peels. Carefully slice squash in half LENGTHWISE. Cut a thin slice off the stem end and a thin slice off the bottom. Discard them. Remove seeds and stringy "pith" strands in each half, using a spoon.
Slice each squash half into 1" wide "crescent" strips by cutting across the width. After that, cut each slice into bite-sized chunks and put them into a big bowl.
Lightly drizzle squash with olive oil; toss well to coat them evenly. Season the squash lightly with salt and black pepper (to taste). Lay the seasoned squash in a SINGLE LAYER on a rimmed baking sheet.
Bake at 425°F. for 20-25 minutes, flipping the squash over HALFWAY through the cooking time. If you use a spatula, you can turn several pieces at a time. When you flip them over, you'll notice the squash has caramelized slightly on the outside. If done, the squash should have light brown caramelization AND be tender enough to insert a knife easily into the squash. Serve and enjoy!

Nutrition Facts

Oven-Roasted Butternut Squash

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

Calories 133 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Polyunsaturated Fat 0.5g

Monounsaturated Fat 3g

Sodium 9mg0%

Potassium 798mg23%

Carbohydrates 27g9%

Fiber 5g21%

Sugar 5g6%

Protein 2g4%

Vitamin A 24108IU482%

Vitamin C 48mg58%

Calcium 109mg11%

Iron 2mg11%

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

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31
Dec
2025

Taco Popcorn

categories: Appetizers

4 Shares

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Taco Popcorn is a yummy and easy to make snack (6 servings)! Popcorn is covered with buttery taco seasoning and it is absolutely delicious!

If you’re looking for a yummy snack that can be made with minimal effort and is ready in about 10 minutes, may I suggest making taco popcorn?

Buttery popcorn is seasoned with a few common spices, typically used to flavor taco meat or chili, and they add so much flavor to this simple snack!

Whether you typically make your popcorn in an air popper machine, on the stovetop, or use microwave bags of popcorn, this simple and quick recipe is for you!

The recipe (as written) will yield approximately 6 servings of taco popcorn, each serving about 2 cups each, so there is plenty to share. Here’s how to make crunchy, taco popcorn.

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

Prepare The Butter And Taco Seasoning Mix

To season the popcorn, you will need a few spices to add to melted butter. You will need ground cumin, garlic powder, chili powder, paprika, crushed oregano leaves and salt.

In a small saucepan on Low heat, melt 3 Tablespoons of butter, along with 1½ teaspoons chili powder and ½ teaspoon each of cumin, salt, garlic powder and paprika. You will also add a small amount of dried crushed oregano.

Cook, stirring often, only until the butter is completely melted and all the spices are fully incorporated. Set the seasoning mix aside while you pop the popcorn.

Make The Popcorn

For this recipe you will want 12 cups total of POPPED plain popcorn. This will yield about 6 servings with 2 cups of popcorn per serving.

The method for making the popcorn is your choice! You can make the plain popcorn on your stovetop, use microwave popcorn or use an air popcorn machine (which is what I use).

NOTE: If you’re planning to “make it from scratch” (stovetop or air popper machine), you will need about ½ cup of un-popped kernels to end up with about 12 cups of popped popcorn.

Place the popped popcorn in a large mixing bowl. Drizzle the butter seasoning over the top of the warm popcorn, using only a couple of spoonfuls at a time.

After drizzling a couple spoonfuls of seasoning, gently toss the popcorn to distribute the sauce on the popcorn.

Continue drizzling the butter seasoning on the popcorn a little at a time, tossing it well afterwards (each time). Continue until all the sauce has been used on the popcorn.

Serve And Enjoy The Taco Popcorn

Once all the popcorn has been seasoned, it is ready to be served! Set out a big bowl of taco popcorn (along with some napkins) and dig into this wonderful snack!

The taco popcorn is buttery, and the taco seasoning spices used do not overpower the popcorn. It’s not too spicy, at all! Taco popcorn is crunchy, buttery and tastes wonderful!

All in all, taco popcorn is a perfect snack for when you have the munchies but don’t want to spend a lot of time in the kitchen! Give those you love a bowl of popcorn and watch a movie, TV show or a football game together. It’s yummy!

I hope you have the opportunity to make a big bowl of taco popcorn for yourself and for those you love. It really is a tasty, crunchy treat, and I really hope you enjoy it, too!

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 SNACK or APPETIZER Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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Recipe adapted from Dorothy Grant, in: “Southern Living 1995 Annual Recipes”, page 166, published in 1995 by Oxmoor House, Inc.

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0 from 0 votes

Taco Popcorn

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Taco Popcorn is a yummy and easy to make snack (6 servings)! Popcorn is covered with buttery taco seasoning and it is absolutely delicious!

Category: Appetizer/Snack

Cuisine: American

Keyword: taco popcorn

Servings: 6 (2 cups per serving)

Calories Per Serving: 139 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Seasoning Sauce:

3 Tablespoons butter
1½ teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon paprika
⅛ teaspoon dried oregano

For Popcorn:

12 cups POPPED plain popcorn* *use ½ cup kernels if making from scratch

US Customary - Metric

Instructions

Make Seasoning Sauce:

In a small saucepan on Low heat, melt butter and spices. Stir often until butter is melted and spices are incorporated. Set aside while you pop the popcorn.

Make Popcorn (your preferred method):

You will need 12 cups of popped plain popcorn for this recipe. Make the popcorn on your stovetop, use microwave popcorn bags or use an air popcorn machine. NOTE: If you "make popcorn from scratch" (stovetop or air popper), you will need ½ cup of un-popped kernels to end up with approx. 12 cups of popped popcorn.
Place the popped popcorn in a large mixing bowl. Drizzle buttery seasoning sauce on the popcorn, using only a couple spoonfuls at a time. Gently toss the popcorn to distribute the sauce. Continue drizzling butter seasoning on the popcorn a little at a time, tossing it gently to evenly distribute (each time). Continue until all the sauce has been used on the popcorn.
Serve and enjoy!

Nutrition Facts

Taco Popcorn

Amount Per Serving (2 cups)

Calories 139 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 15mg5%

Sodium 249mg11%

Potassium 94mg3%

Carbohydrates 18g6%

Fiber 3g13%

Sugar 0.3g0%

Protein 3g6%

Vitamin A 451IU9%

Vitamin C 0.02mg0%

Calcium 8mg1%

Iron 1mg6%

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

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27
Dec
2025

Avocado Toast and Egg

categories: Breakfast

2 Shares

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Avocado Toast and Egg is a simple, delicious, nutritious and filling breakfast that is ready in minutes using only a few ingredients!

For a while now, avocado toast has been getting lots of publicity and is the new “cool”, go-to breakfast for many people. It took me a long time to even want to try it, but once I did, I realized how delicious (and nutritious) it actually is and have made it quite a number of times.

Did you know avocados are a nutrient dense “fruit” (they are classified botanically as a “fruit”, due to their seed and the plant they grow on!). They are high in fiber and “good, healthy” monounsaturated fat, which tends to make you feel full for a longer amount of time.

Avocados also contain potassium (for regulating blood pressure) and Vitamins A, B and C. They also taste good, so I do see why people love to spread it all over their morning toast!

The recipe I am sharing today is the simple way I make avocado toast and egg, but there are many variations or spices you can use to suit your own taste! Here’s how to make it.

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

Prepare the Seasoned Avocado Mixture

Cut a ripe avocado in half and remove the pit. For this recipe (1 serving) you will only need HALF an avocado (I used the other half so my husband could have some “plain” avocado toast.

Place the avocado in a small bowl and season it with salt, pepper, garlic powder and a pinch of red pepper flakes. Use a fork to mash it all up until it is fairly smooth.

Once the avocado is mashed and seasoned well, it is ready to be used. This mashed avocado mixture is at its best if used within 3-4 minutes after mashing.

TIP: If the avocado mixture needs to sit for more than 10 minutes before using, add a squeeze of fresh lemon juice to the avocado and stir it in, to keep the green color “fresh” looking.

Fry The Egg

Spray a skillet with non-stick spray or melt a small amount of butter (about ½ tsp.) on medium heat. Crack an egg into the hot skillet and fry it, until it reaches your preferred “doneness”. If desired, lightly season the egg with salt and pepper.

For this recipe I don’t flip the egg over but instead cook it for a minute or so until the bottom egg white is set. Then I put a see-through lid on the skillet and continue cooking until the yellow yolk is cooked to my preferred “doneness”.

OPTIONS: I’ve seen other people place scrambled eggs or a sliced, hard-boiled egg on top of the avocado mixture, but an over-medium fried egg on top is still my favorite way to enjoy this dish.

Make The Toast While the Egg Cooks

While the egg is cooking, pop a slice of multi-grain bread in the toaster. Cook it until it is crispy and browned. Try and time the toast to be done about the same time the egg is done to your liking!

Time To Assemble This Breakfast!

Place the piece of warm toast onto your serving plate. Generously spread the mashed avocado mixture on top of the toast.

Use a spatula to carefully transfer the fried egg on top of the avocado toast. Garnish with a few more red chili flakes, if desired (optional).

Serve The Avocado Toast And Egg

Now it’s time to serve and enjoy this simple, yummy meal! We love having fresh berries or other fruit served along with this dish, so this time we had fresh blackberries and raspberries!

If you make your egg “over medium” or “over easy”, pierce the yolk with a fork and let the egg yolk spread over the egg and toast. Use a fork to cut up and eat the avocado toast and egg.

This breakfast is really colorful and it’s delicious, too! I hope you like it, as well. Don’t forget that it’s super easy to double, triple or quadruple this simple recipe to meet your needs.

I hope you have the opportunity to make avocado toast and egg for yourself or for those you love! It is a flavorful, wonderful breakfast and I trust you will enjoy it.

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 BREAKFAST 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 breakfast 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

Avocado Toast and Egg

Prep Time

7 mins

Cook Time

0 mins

Total Time

7 mins

Avocado Toast and Egg is a simple, delicious, nutritious and filling breakfast that is ready in minutes using only a few ingredients!

Category: Breakfast

Cuisine: All Cuisines

Keyword: avocado toast and egg

Servings: 1

Calories Per Serving: 239 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ ripe avocado
⅛ teaspoon garlic powder
1 tiny pinch red pepper flakes
salt and pepper, to taste
1 slice whole grain bread toasted
1 large egg fried to desired doneness

Options for skillet (for frying egg): use non-stick cooking spray or ½ tsp. butter

US Customary - Metric

Instructions

Cut a ripe avocado in half; remove the pit. You need HALF an avocado for 1 serving. Scoop avocado into a bowl, season with salt, pepper, garlic powder and red pepper flakes. Use a fork to mash it until it's fairly smooth. Avocado mixture is at its best when used within 3-4 minutes after mashing. TIP: If avocado needs to sit more than 10 minutes before using, stir in a squeeze of fresh lemon juice.
Spray a skillet with non-stick spray or melt ½ tsp. of butter on medium heat. Crack egg into the hot skillet and fry it, until it reaches your preferred "doneness". If desired, season egg lightly with salt/pepper. For this recipe I don't flip the egg but cook it for 1-2 minutes until the egg white is set, then I put a see-through lid on the skillet and continue cooking until egg is at my preferred "doneness".
While egg cooks, pop bread in the toaster. Cook until crispy/browned. Try to time the toast to be done about the same time the egg is done!
To serve-Place toast on plate. Generously spread avocado mixture on top to cover. Use a spatula to transfer the fried egg on top of the avocado toast. If you make your egg "over medium" or "over easy", pierce the yolk with a fork; let the egg yolk spread. Use a fork to cut up and eat the avocado toast and egg. Enjoy!

Nutrition Facts

Avocado Toast and Egg

Amount Per Serving (1 g)

Calories 239 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 4g25%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Cholesterol 186mg62%

Sodium 875mg38%

Potassium 581mg17%

Carbohydrates 11g4%

Fiber 7g29%

Sugar 1g1%

Protein 9g18%

Vitamin A 713IU14%

Vitamin C 10mg12%

Calcium 44mg4%

Iron 2mg11%

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

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