Main Dishes Archives

Category: Main Dishes

26
Oct
2024

Ground Beef Veggie Skillet

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Ground Beef Veggie Skillet is an easy meal, with beef, onion, carrots, broccoli, celery, bell pepper and spices, made in under 30 minutes!

If you’re looking for an easy one skillet meal that can be made in under 30 minutes and has both meat and veggies, may I suggest checking out this recipe?

Most of the “work” involves simply chopping and slicing the veggies used to have them ready to add to the dish as it cooks. It is especially convenient when you prep the veggies ahead of time, cover and refrigerate them until you’re ready to cook!

The rest of this meal is a cinch to make, as you simply add ingredients to the skillet a little at a time, creating layers of flavor. I think you will enjoy this Ground Beef Veggie Skillet. Here’s how to make it.

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

A Bit Of Prep Work First!

This recipe comes together pretty quickly, so it’s always best to get the prep work done first! You will need to chop or slice carrots, green pepper, celery, red onion, mince garlic, and then cut broccoli into small florets.

TIP: Short on time? Prep the veggies ahead of time, wrap and store them in the fridge until you are ready to cook your dinner!

Once all the veggies have been prepped, it is time to begin cooking the ground beef veggie skillet! The first things you will need are olive oil, chopped red onion and minced garlic. Set the remaining veggies aside for later.

Let’s Get Cooking!

Heat olive oil on Medium heat in a large skillet (preferably non-stick if you have it). Add chopped red onion and cook it for 2-3 minutes until it softens slightly, then stir in the minced garlic.

Cook the onion and garlic for 1 more minute, stirring often so the garlic doesn’t burn (and become bitter!).

Add the reserved broccoli, carrots, bell pepper and celery to the cooked onion/garlic mixture in the skillet.

Add Ground Beef And Spices

Lay the ground beef on the vegetables in the skillet, then add the spices (dried thyme, garlic powder, turmeric, salt and black pepper).

Use a spoon or fork to help crumble the ground beef into small pieces, and stir to combine all the ingredients.

Cook the ground beef veggie skillet on Medium heat for 8-10 minutes, stirring it often as the meat and vegetables cook. Continue to crumble the meat into smaller pieces while it cooks.

The dish is finished when the meat is fully cooked through, browned and no longer pink, and the vegetables are tender to the bite. Spoon out any grease (from the meat) that has accumulated in the skillet (and discard).

Serve The Ground Beef Veggie Skillet

The recipe, as written, will yield 4 servings. Divide the ground beef veggie skillet into four portions, and serve it immediately while hot, with a favorite side dish or piece of warm crusty bread, if desired.

This is a simple yet filling dish with lots of meat and vegetables. It’s a cinch to make, fairly low in calories, and it has good flavor, as well!

I hope you have a chance to make this simple meal for yourself or for those you love, and trust you will enjoy it, too!

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

Looking For More Recipes Using GROUND BEEF?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few recipes featuring ground beef, including:

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Recipe adapted from: The book “New Life Promise-Food Meets Faith”, by Isabel D. Price, page 91, published by Live Smart Solutions, LLC in 2019

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Ground Beef Veggie Skillet

Prep Time

15 mins

Cook Time

14 mins

Total Time

29 mins

Ground Beef Veggie Skillet is an easy meal, with beef, onion, carrots, broccoli, celery, bell pepper and spices, made in under 30 minutes!

Category: Main Dish

Cuisine: All Cuisines

Keyword: ground beef veggie skillet

Servings: 4

Calories Per Serving: 391 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons extra virgin olive oil or coconut oil
½ small red onion chopped
1½ teaspoons minced garlic
3 medium celery stalks thinly sliced or chopped
2 medium carrots peeled, chopped
1 medium green bell pepper (or red bell pepper) seeded, chopped
1¼ cups broccoli florets (cut into bite-size florets)
1 pound ground beef 80% lean, if possible
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon black pepper
⅛ teaspoon turmeric
⅛ teaspoon dried thyme

US Customary - Metric

Instructions

Heat olive oil on Medium in a large skillet. Add onion; cook for 2-3 minutes until it softens; add garlic. Cook 1 more minute, stirring often so garlic doesn't burn.
Add broccoli, carrots, bell pepper and celery to the onion/garlic mixture.
Place ground beef in skillet; sprinkle with thyme, garlic powder, turmeric, salt and pepper; stir to combine. Use spoon or fork to crumble beef into small pieces.
Cook on Medium heat for 8-10 minutes, stirring often. Continue crumbling meat into small pieces as it cooks. It's done when meat is cooked through, browned (no longer pink), and veggies are fork-tender. Remove/discard any accumulated grease in the skillet.
Divide dish into 4 portions; serve immediately while hot, with a favorite side dish or warm crusty bread, if desired. Enjoy!

Nutrition Facts

Ground Beef Veggie Skillet

Amount Per Serving (1 g)

Calories 391 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 10g63%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 15g

Cholesterol 81mg27%

Sodium 278mg12%

Potassium 654mg19%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 4g4%

Protein 21g42%

Vitamin A 5520IU110%

Vitamin C 53mg64%

Calcium 66mg7%

Iron 3mg17%

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

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

18
Oct
2024

Grilled Lemon Herb Swordfish

categories: For The BBQ Grill, Main Dishes, Seafood

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Make Grilled Lemon Herb Swordfish on a gas or charcoal BBQ. Fish marinates in a simple sauce before grilling, which creates amazing flavor!

Do you enjoy swordfish? We really love this dense, firm and mild fish, but honestly… most of the time it is simply too expensive! Can you relate? Every now and then we buy swordfish as a special treat, but we split a large piece to reduce the portion size AND help make it worth our hard-earned bucks!

Since it was only my husband and I for dinner, we opted to split a large swordfish steak, which cost $10. Because we split it, that brought our cost down to $5 per serving (cheaper than a Big Mac at McDonalds)! Imagine that! A delicious, healthy portion of delicious, grilled swordfish that cost less than a fast food entree!

My husband searched online for a new recipe to try, found this one, and asked me if I would make it for dinner for the two of us.So I prepped it, my husband grilled it… and we both LOVED it! I think you will, too!

I’ve made quite a few recipes using swordfish over the years, and this one may be a new favorite! Here’s how to make grilled lemon herb swordfish (it’s easy and so delicious!).

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

Make The Lemon Herb Marinade

Combine extra virgin olive oil, soy sauce, red wine vinegar, minced garlic, oregano, lemon juice and lemon zest in a bowl. Whisk these ingredients well until they are well blended, and oil and vinegar have been fully incorporated.

IMPORTANT TIP: If you’re making the full recipe (using 4 swordfish steaks), pour the marinade into a large shallow dish. Make sure the dish is large enough to place the swordfish in it in a single layer.

If you’re making only 1 or 2 pieces of swordfish, pour the marinade on a large, shallow dinner plate, big enough to hold the fish steak(s).

Marinade The Swordfish

Place the swordfish in the lemon herb marinade, and then turn it over, so all sides are covered with the marinade. Allow the fish to marinate for 15 minutes total (flipping it over halfway through the marinating time), then remove the fish from the marinade.

IMPORTANT: Be sure to remove the swordfish from the marinade at the 15 minute mark. The fish will already be well-seasoned by this time. More time spent sitting in the acidic marinade (from the lemons) can cause the fish to begin to break down and “pre-cook”. You do not want that, for best results!

Grill The Swordfish and Lemon Halves

Prepare your gas or charcoal grill by cleaning the metal grill grates clean, then oiling them well so the swordfish doesn’t stick while cooking.

Heat the grill to a Medium-High temperature (on a gas grill the temperature should be around 375°- 400°F.). Place the swordfish directly onto the hot, oiled grill.

Cook the swordfish for about 4-5 minutes, without disturbing or moving the fish, to give the grill time for good sear marks and browning.

Halfway Through Cooking

Carefully turn the fish to the other side and continue cooking it for another 4-5 minutes OR until it reaches an internal temperature of 135°F. on a digital thermometer. TIP: If you have a digital thermometer, use it! It’s the best way to not end up overcooking (and drying out) the fish!

When you flip the fish over, add the cut lemon halves to the grill (with the cut side facing down). Let them sear (and get charred) while the second side of the swordfish cooks.

Once the swordfish is finished cooking, remove the fish and lemons from the grill and place on a platter, and cover loosely with aluminum foil. Let the fish “rest” 5 minutes before serving, to let the internal juices “resettle”.

Serve The Grilled Lemon Herb Swordfish

Serve the grilled lemon herb swordfish with the seared lemon halves on the side. Garnish the swordfish with chopped parsley (if using). Squeeze the lemon juice from the grill-seared lemon halves over the cooked fish for an extra pop of flavor, if desired!

We love to serve the swordfish with buttered, seasoned pasta on the side. It is a perfect pairing for this delicious, grilled swordfish!

I hope you have the chance to try this delicious recipe for grilled lemon herb swordfish, and trust you will enjoy it as much as we do!

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 SEAFOOD Recipes?

You can find ALL of my recipes n the Recipe Index, which is located at the top of the page. I have a large variety of seafood recipes to choose from, including:

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Original recipe source and with thanks to Erin Clarke, at https://www.wellplated.com/grilled-swordfish/

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0 from 0 votes

Grilled Lemon Herb Swordfish

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Make Grilled Lemon Herb Swordfish on a gas or charcoal BBQ. Fish marinates in a simple sauce before grilling, which creates amazing flavor!

Category: Dinner, Entree-Seafood, Main Dish

Cuisine: All Cuisines

Keyword: grilled lemon herb swordfish

Servings: 4

Calories Per Serving: 361 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 swordfish steaks each between 6-8 ounces, as desired
3 Tablespoons extra virgin olive oil
1 Tablespoon red wine vinegar
1 Tablespoon low sodium soy sauce
1 Tablespoon minced garlic (approx. 3 cloves)
1 teaspoon dried oregano
2 medium lemons (for juice, zest, etc.)** **divided use

Extras: oil (for the BBQ grill grate) / chopped fresh parsley (optional), for serving

US Customary - Metric

Instructions

Make The Marinade: Combine olive oil, red wine vinegar, soy sauce, garlic, oregano, lemon juice and zest (from 1 lemon) in a bowl. Whisk until blended, and oil and vinegar are fully incorporated. (**Cut remaining lemon in half crosswise and set aside for grilling and garnishing dish later).
IMPORTANT TIP: If you're making the full recipe (using 4 swordfish steaks), pour marinade into a large, shallow dish. Make sure dish is large enough to place the swordfish in it, in a single layer. If you're making only 1 or 2 swordfish steaks, pour marinade on a large, shallow plate, big enough to hold the fish steak(s).
Place swordfish steak(s) in marinade; turn them over so all sides are lightly coated. Let fish marinate for 15 minutes total (no longer!), turning it over halfway through the marinating time, then remove fish from the marinade.
Prepare gas or charcoal grill by cleaning grill grates, then oiling them well so fish doesn't stick. Heat grill to Medium-High temp. (on gas grill temp. should be 375°- 400°F.). Place swordfish directly onto hot, oiled grill. Cook for 4-5 minutes, without moving the fish, to get good sear marks and browning.
Carefully turn fish to the other side; continue cooking it another 4-5 minutes OR until fish reaches an internal temp. of 135°F. on a digital thermometer. When you flip the fish over, add reserved cut lemon halves to the grill (cut side facing down). Let them sear while second side of swordfish cooks. Once done, remove fish and lemons from the grill; place on a platter. Cover loosely with foil. Let fish "rest" 5 minutes before serving.

Recipe Notes

NOTE: Caloric calculation was made, using a 6 ounce swordfish steak per serving.

Nutrition Facts

Grilled Lemon Herb Swordfish

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

Calories 361 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 13g

Cholesterol 112mg37%

Sodium 284mg12%

Potassium 815mg23%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 1g1%

Protein 35g70%

Vitamin A 225IU5%

Vitamin C 29mg35%

Calcium 36mg4%

Iron 1mg6%

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

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11
Oct
2024

Instant Pot Beef Stew

categories: Beef, Instant Pot Recipes, Soups

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Instant Pot Beef Stew is delicious, satisfying, and full of tender beef, potatoes, carrots, celery and onions in a savory thick broth.

I have really enjoyed using the Instant Pot I received this year from our son! It’s been pretty HOT here in Oregon this summer, so I’ve loved not having to heat up our house by using our oven much, because I’m using this handy appliance!

I grew up eating my Mom’s beef stew and I’ve been making Classic Beef Stew (oven-baked) for many, many years. It’s such a comforting and filling meal! When I saw a recipe in one of the cookbooks I own for Instant Pot Beef Stew, I KNEW I had to try it!

After making several changes to the original recipe, this recipe for Instant Pot Beef Stew was the final result. It’s delicious, and I hope you enjoy it, too. Here’s how to make it.

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

A Little Prep

Pat two pounds of beef stew meat dry using paper towels, then lightly season the meat on all sides with salt and pepper. Set the beef aside.

Press the SAUTÉ button on your Instant Pot. Heat the oil, then once it is hot add chopped onions, celery, and minced garlic. Cook these ingredients, stirring often for 4-5 minutes, until the onions become translucent in color and have softened.

Add beef broth, red wine, Dijon mustard, tomato sauce, dried rosemary and one bay leaf to the vegetables in the pot. Stir in the seasoned stew meat until all ingredients have been combined.

Cooking Instant Pot Beef Stew

Lock the lid on the Instant Pot and turn the Pressure Release knob on top to SEALING. Press the CANCEL button to turn off the sauté function.

Press the MANUAL (high heat) button (or the MEAT/STEW button, if your machine has one). Set the timer for 30 minutes of cooking at high pressure.

The Instant Pot will take between 10-15 minutes to reach full internal pressure. The Pressure valve/button on top will pop up, and the cooking timer will begin.

Add Potatoes And Carrots

When the beef stew has cooked for 30 minutes, carefully flip the Pressure Release knob to VENTING to do a quick release of pressure/steam. **Once all the pressure has been released, the pressure valve/button on top will drop back down, indicating it is safe to remove the lid**.

Open the lid, find and discard the bay leaf. Add the potatoes and carrots to the pot, and quickly stir them in, until combined.

Lock the lid back on again. Turn the pressure release knob on top to SEALING. Press the CANCEL button to reset the timer, then press the MANUAL button (or Pressure Cook button) and re-set the cooking time for 4 minutes on High pressure. You will need to wait another 10-15 minutes for the Instant Pot to reach full pressure again and the cooking time to begin.

Once the cooking time has ended (again), turn the Pressure Release knob to VENTING to quickly release the pressure/steam from the pot. Keep the lid ON, once all pressure has been released.

Add A “Slurry” To Help Thicken The Stew

The final step is to slightly thicken the stew. Make a “slurry” by mixing cornstarch and water in a small bowl or container until it is smooth and lump-free.

Remove the lid from the stew, and very quickly stir the “slurry” into the liquid in the pot. Put the lid back on the pot and let the Instant Pot Beef Stew stand for 5 minutes (covered), in order for the stew liquid to thicken.

Open the lid and take a tiny bite. Add additional salt and/or pepper, if necessary, to suit your taste.

Time To Enjoy Instant Pot Beef Stew

Use a ladle to scoop out portions of the beef stew into serving bowls while it is really hot. There should be enough stew for 6 servings.

The beef, potatoes and carrots should be incredibly tender, and the flavor of the sauce is wonderful! Any alcohol that was in the red wine will have cooked off, so no worries for your children there!

Enjoy this hearty, delicious Instant Pot Beef Stew with those you love! Any leftovers will keep up to 3-4 days in the refrigerator, if stored in an airtight container. Microwave the stew to reheat.

I hope you have the chance to make this Instant Pot Beef Stew, and trust you (and those you love) will enjoy it as much as we do.

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 INSTANT POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have begun adding Instant Pot recipes to my website, and already have already published several you may enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe adapted from: “The Ultimate Instant Pot Cookbook”, by Coco Morante, page 207, published in 2018 by TenSpeed Press

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0 from 0 votes

Instant Pot Beef Stew

Prep Time

10 mins

Cook Time

40 mins

Time To Reach Full Pressure (inactive)

30 mins

Total Time

1 hr 20 mins

Instant Pot Beef Stew is delicious, satisfying, and full of tender beef, potatoes, carrots, celery and onions in a savory thick broth.

Category: Main Dish

Cuisine: American

Keyword: instant pot, beef stew

Servings: 6

Calories Per Serving: 378 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pounds beef stew meat
1 teaspoon salt
1 teaspoon black pepper
2 Tablespoons vegetable oil
1 medium yellow onion finely chopped
2 stalks celery diced
1½ Tablespoons minced garlic
¾ cup beef broth
¾ cup red wine
2½ Tablespoons Worcestershire sauce
¾ Tablespoon Dijon mustard
2 Tablespoons tomato sauce
¾ teaspoons dried rosemary crumbled
1 bay leaf
4 medium carrots peeled, sliced in 1" rounds
2 medium russet potatoes (or Yukon Gold) peeled, cut in 1" cubes
1 Tablespoon cornstarch
1 Tablespoon water

US Customary - Metric

Instructions

Pat beef dry with paper towels; season on all sides with salt and pepper. Set aside.
Press SAUTÉ button on Instant Pot. Heat oil; once hot add onions, celery, garlic. Cook, stirring often for 4-5 minutes, until onions are translucent and soft. Add broth, wine, Dijon, tomato sauce, rosemary, bay leaf and the beef. Stir to combine.
Lock lid on; turn Pressure Release knob on top to SEALING. Press CANCEL button to turn off Sauté setting. Press the MANUAL (high heat) button (or MEAT/STEW button, if your machine has one). Set timer for 30 minutes at high pressure. The Instant Pot will take between 10-15 minutes to reach full pressure, then pressure valve/button on top will pop up, and cooking timer will begin.
When cooking time ends, carefully flip Pressure Release knob on top to VENTING to do a quick release of pressure/steam. *Once all pressure is released, the pressure valve/button on top will drop down, indicating it's safe to remove the lid.* Open the lid, find/discard bay leaf. Add potatoes and carrots; quickly stir until combined. Lock lid on again. Turn pressure release knob to SEALING. Press CANCEL button to reset timer, then press MANUAL button (or Pressure Cook button) and re-set cooking time for 4 minutes on High pressure. You'll need to wait 10-15 minutes for the Instant Pot to reach full pressure again and cooking time to begin. Once cooking program ends, flip Pressure Release knob to VENTING to quickly release pressure/steam. Keep the lid ON, once all pressure is released.
Mix cornstarch and water in a small bowl until it's smooth/lump-free. Remove Instant Pot lid; quickly stir cornstarch mixture into stew. Put the lid back on the pot. Let the stew rest for 5 minutes (covered), in order for sauce to thicken. Open lid; taste stew. Add additional salt and/or pepper if necessary.
Ladle stew into individual bowls. Serve immediately, while hot. Enjoy!

Recipe Notes

NOTE: You can substitute boneless beef chuck, cut into 1" cubes and trimmed of excess fat, if desired.

Nutrition Facts

Instant Pot Beef Stew

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

Calories 378 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Cholesterol 94mg31%

Sodium 765mg33%

Potassium 1145mg33%

Carbohydrates 23g8%

Fiber 3g13%

Sugar 4g4%

Protein 36g72%

Vitamin A 6887IU138%

Vitamin C 10mg12%

Calcium 80mg8%

Iron 5mg28%

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

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

08
Oct
2024

Pumpkin Risotto

categories: Main Dishes, Meatless Meals

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Creamy Pumpkin Risotto is a delicious, meatless dish made with Arborio rice, veggie broth, white wine, butter, pumpkin, ginger and basil.

Today I want to share a yummy recipe I found years ago for a creamy, meatless pumpkin risotto. I think it’s a fun meal to make during the Fall when everything seems to be pumpkin this, and pumpkin that!

However, since the pumpkin used to make the risotto is canned pumpkin puree which can be bought in almost any grocery store, it is a convenient dish that can be made and enjoyed as a MAIN dish or SIDE dish ANY TIME of the year! Whoo Hoo!

Even if you have never made risotto before, please give this recipe a try. You only need to be able to add ingredients and continuously stir the risotto as it cooks. It’s EASY! Here’s how to make pumpkin risotto.

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

Heat The Veggie Broth

Place about 4 cups of vegetable broth in a large saucepan. Heat the broth on LOW heat and continue to simmer while you make the risotto.

You will be adding the hot vegetable broth a little at a time to the rice as it cooks, which is why you keep it simmering on the stove.

Let’s Make The Risotto

In a separate large saucepan, heat extra virgin olive oil on Medium heat, then add chopped onions. Cook the onions, stirring often, for about 3-4 minutes, until the onions are translucent and soft.

Stir in uncooked Arborio rice, and continue to cook on Medium heat for about 1-2 minutes until the rice is coated with the olive oil.

Adding Liquid When Making Risotto

The secret to making a good, creamy risotto is to add liquids a little at a time, then cook until that liquid is absorbed into the rice, then add more liquid.

To do this, add “some” of the vegetable broth (a couple of ladles) and half of the white wine to the rice and onion mixture. Only add enough liquid to just barely cover the rice.

Bring the liquid to a boil, then reduce the heat to LOW. Continue to stir constantly and cook, until the liquid has been absorbed.

Add the remaining wine and a bit more of the veggie broth (a couple of ladles) again. Stir and continue cooking on LOW until this liquid has been absorbed.

Continue cooking the risotto, stirring constantly, until all the remaining veggie broth has been added in batches, cooking each “batch” until the liquid has been absorbed. This usually takes between 15-20 minutes, on average.

Time To Make It “Pumpkin” Risotto

When all the remaining broth has been incorporated into the risotto, it should be fairly creamy in texture.

Stir in pumpkin puree, finely minced ginger, nutmeg, and dried basil. Stir to fully incorporate these ingredients into the risotto. Take a little taste, then season lightly with salt and black pepper (to suit your taste).

Simmer the pumpkin risotto on LOW heat, stirring constantly until everything is fully heated through.

Remove the pan from the heat, and stir in 2 Tablespoons of butter, to finish the dish. Stir until the butter is fully melted and incorporated into the pumpkin risotto.

Serve The Pumpkin Risotto

Now the hot pumpkin risotto is ready to be served. Spoon portions of the risotto onto plates or into serving bowls.

If desired, sprinkle a very small amount of dried basil over the top of each portion (optional). Serve the pumpkin risotto immediately while very hot… and enjoy!

The risotto should be very creamy in texture, and it has great flavor! I really hope you enjoy this meatless main dish. It is very filling but is also absolutely delicious!

Thanks for stopping by, and I trust you (and those you love) will enjoy this meatless recipe. Please come back again soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

Looking For More MEATLESS MAIN DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few meatless meal recipes you can check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Recipe adapted from Patti, at: comfycook.com/2013/09/pumpkin-risotto.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Pumpkin Risotto

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Creamy Pumpkin Risotto is a delicious, meatless dish made with Arborio rice, veggie broth, white wine, butter, pumpkin, ginger and basil.

Category: Main Dish, Meatless Entree

Cuisine: All Cuisines

Keyword: pumpkin risotto

Servings: 6

Calories Per Serving: 377 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 cups vegetable broth (or more, if needed)
1 Tablespoon extra virgin olive oil
1 cup diced yellow onion
2 cups arborio rice
1 cup dry white wine
1 cup canned pumpkin puree (NOT pie filling!)
1 teaspoon finely minced fresh ginger
½ teaspoon nutmeg
¼ teaspoon dried basil
2 Tablespoons butter
salt and black pepper, to taste

US Customary - Metric

Instructions

Heat vegetable broth on LOW heat in a large saucepan. Continue simmering- you add the hot liquid in small amounts as you cook the risotto.
In a separate large saucepan, heat olive oil on Medium; add chopped onions. Cook onions, stirring often, for 3-4 minutes, until onions are translucent/soft.
Stir in uncooked Arborio rice; cook on Medium heat 1-2 minutes until rice is coated with olive oil.
Add "some" of the vegetable broth (a couple of ladles) and half the wine to the rice/onion mixture. Only add enough liquid to barely cover the rice. Bring liquid to a boil; reduce heat to LOW. Cook, stirring constantly, until liquid is absorbed.
Add remaining wine and more veggie broth (a couple of ladles). Stir; continue cooking on LOW until liquid is absorbed. Continue cooking risotto, stirring constantly, until all veggie broth has been added in batches, cooking each "batch" until liquid is absorbed and risotto is soft/creamy in texture (15-20 minutes).
Stir in pumpkin, ginger, nutmeg, and basil. Stir to fully incorporate them into the risotto. Take a taste; season with salt and black pepper (to suit your taste).
Sprinkle risotto with additional basil (optional). Serve immediately while hot.

Nutrition Facts

Pumpkin Risotto

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

Calories 377 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 10mg3%

Sodium 83mg4%

Potassium 342mg10%

Carbohydrates 62g21%

Fiber 4g17%

Sugar 3g3%

Protein 8g16%

Vitamin A 6473IU129%

Vitamin C 4mg5%

Calcium 31mg3%

Iron 4mg22%

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

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30
Sep
2024

TexMex Chicken Strips

categories: Chicken, Main Dishes

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Make TexMex Chicken Strips for an easy meal! Recipe includes instructions and ingredient list for 2 prep options: regular OR gluten-free!

Do you like chicken strips? We do, so today I want to share an easy recipe for making TexMex seasoned chicken strips! I also share how to make a “regular” version AND a “gluten-free” version, so everyone can be satisfied.

This truly is a simple dish to prepare… slice chicken breasts, coat chicken with egg and a Southwestern spice mix (really simple), then bake until done! TexMex chicken strips have wonderful flavor, and kids of all ages can enjoy them. Here’s how to make them.

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

Slice And Season The Chicken

Lightly pat one pound of chicken breasts dry (approximately 2 large chicken breasts). Slice the chicken breasts into 1-2″ wide, long strips, then set them aside. NOTE: If you already have chicken breast tenderloins, by all means use them instead!

Prepare The Seasoning Mix For Gluten-Free Option

If you’re making the TexMex Chicken Strips gluten-free, place almond flour, cornmeal, paprika, cumin, garlic powder, cayenne pepper, chili powder, salt and pepper in a bowl. Stir to combine.

Lightly beat two eggs, and place them in a separate bowl. Place the egg bowl next to the spice mix bowl, for dipping the chicken easily.

Dip the chicken strips, one at a time, into the beaten egg mixture, coating all sides. Let excess liquid drip back into the bowl.

Lay the coated chicken strip into the spice mix, and drag and turn it until all sides are covered. Place the seasoned strip onto a baking sheet (ungreased or lined with parchment paper).

Repeat this process until all the chicken strips are coated and on the baking sheet. Bake at 375°F for 20-25 minutes, or until the chicken strips reach an internal temperature of 165°F.

Making Seasoning Mix (For Regular Version)

For the regular version of the seasoning mix, substitute all purpose flour for the almond flour. Use all other spice ingredients as written. The only change needed is to swap out the flour!

Follow all other instructions (as written above): dip chicken in egg mixture, then fully coat in spice mix. Place chicken strips on a baking sheet (ungreased or parchment-paper lined). Bake at 375°F. for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

Time To Enjoy Some TexMex Chicken Strips!

When the TexMex Chicken Strips are fully cooked, transfer them to a wire rack to cool for one minute. This helps the internal juices re-distribute in the meat.

Serve the chicken strips hot, just the way they are OR with a favorite dipping sauce! We also like them served with roasted sweet potato fries or French fries on the side.

Whether you make your the chicken regular or gluten-free, I’m pretty sure you’ll enjoy these tasty TexMex Chicken Strips!

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

Looking For More 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 LOT of recipes featuring chicken 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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Recipe adapted from: The digital magazine “LiveSmart”, volume 1, page 36 via: isabeldprice.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

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TexMex Chicken Strips

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Make TexMex Chicken Strips for an easy meal! Recipe includes instructions and ingredient list for 2 prep options: regular OR gluten-free!

Category: Dinner, Lunch

Cuisine: American

Keyword: TexMex chicken strips

Servings: 4

Calories Per Serving: 349 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound boneless, skinless chicken breasts approx. 2 large
1 cup almond flour (for gluten-free version) **use all purpose flour for regular version**
2 Tablespoons yellow cornmeal
1½ teaspoons paprika
¾ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon onion powder
¼ teaspoon black pepper
2 large eggs lightly beaten

US Customary - Metric

Instructions

Preheat oven to 375℉.
Lightly pat chicken breasts dry. Slice chicken into 1-2" wide, long strips; set aside.

Make Seasoning Mix:

Gluten-free?: Place almond flour, cornmeal, paprika, cumin, garlic powder, cayenne pepper, chili powder, salt and pepper in a bowl. Stir to combine.
Regular version?: Use all purpose flour instead of almond flour.
Lightly beat two eggs, and place them in a separate bowl. Place the egg bowl next to the spice mix bowl, for dipping the chicken easily.

Coat The Chicken And Then Bake:

Lightly beat eggs in a separate bowl. Place egg bowl next to the spice mix bowl, for dipping chicken easily.
Dip chicken strips, one at a time, into egg mixture, coating all sides. Let excess liquid drip back into the bowl. Lay coated chicken strip in the spice mix, turning it until all sides are covered. Place seasoned strip on a baking sheet (ungreased or lined with parchment paper). Repeat until all chicken strips are done.
Bake at 375°F for 20-25 minutes, or until chicken reaches an internal temperature of 165°F.
Transfer chicken to a wire rack to cool for one minute (helps the internal juices re-distribute in the meat). Serve the chicken strips hot, just the way they are, OR with a favorite dipping sauce! Enjoy!

Recipe Notes

Note: The caloric calculation shown was made using almond flour. The caloric calculation if using all purpose flour averages out to 305 calories per serving (¼ of the total amount of chicken strips).

Nutrition Facts

TexMex Chicken Strips

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

Calories 349 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 2g13%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 166mg55%

Sodium 464mg20%

Potassium 509mg15%

Carbohydrates 11g4%

Fiber 4g17%

Sugar 1g1%

Protein 34g68%

Vitamin A 670IU13%

Vitamin C 2mg2%

Calcium 86mg9%

Iron 3mg17%

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

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23
Sep
2024

Coconut Shrimp and Orange Sauce

categories: Main Dishes, Seafood

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Enjoy Coconut Shrimp and Orange Sauce as a main dish OR a yummy appetizer! Coconut-crusted shrimp are served with a marmalade dipping sauce.

Today I want to share a recipe for coconut shrimp and orange sauce that we enjoy! The recipe (from Six Sisters Stuff) is a “copycat” style recipe, similar to Outback Steakhouse’s Coconut Shrimp.

What I like about this recipe is that it is delicious and flexible, meaning it can be made as a main dish OR it can be made to serve as an appetizer. Whatever floats your boat, right?

Shrimp is battered, then rolled in shredded coconut, then fried for about 3 minutes in hot oil until cooked through and golden brown.

The shrimp is then served with an absolutely delectable orange marmalade/honey/ Dijon sauce to dip the shrimp in. It’s delicious! Here’s how to make Coconut Shrimp and Orange Sauce!

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

Make The Orange Sauce For Dipping

To make the dipping sauce, stir orange marmalade, honey, Dijon mustard and a small amount of hot sauce in a bowl until combined.

This is the sauce which will be used for dipping the shrimp in, at serving time. Set the sauce aside while you prepare the shrimp.

Prepare The Batter For the Shrimp

The first thing you need to do to make the batter is whisk (or stir) all purpose flour, cornstarch, salt and pepper together in a medium-sized mixing bowl.

Add cold water, and vegetable oil, then whisk these ingredients together until they are fully blended. This is the batter for the shrimp. Set the batter to the side.

Getting Everything READY

Pat shrimp dry using paper towels. I remove the tail end, but if you want to leave them on for holding them, go for it!

TIP: When I make this for a meal, I usually pull the tails off. If I will be serving them as an appetizer, leaving the tails on gives your guests a good “handle” for dipping the shrimp in the orange sauce. It’s YOUR choice!

Place shredded coconut on a small cookie sheet or a large plate, and spread it out. You will dip the battered shrimp in it.

Batter Up!

Heat 2-3 inches of vegetable oil in an electric skillet or in a large pot. The oil needs to be heated to 325°F before adding any shrimp, for best results.

When the oil is at the required temperature, coat each shrimp in the batter. Let any excess batter drip back into the bowl, then roll each shrimp in the shredded coconut to cover on all sides.

Cooking The Shrimp

IMPORTANT: If you will be cooking the shrimp in batches, preheat your OVEN to 400°F. before cooking the shrimp. You can then keep the shrimp (each batch) warm while you continue to batter and cook any remaining shrimp.

Carefully add the battered (and rolled in coconut) shrimp to the hot oil. Cook them in batches so you don’t overcrowd the pan, but only cook them until they turn golden brown in color on all sides.

The shrimp should only cook for about 3 minutes or so, in total. Turn the shrimp over midway during the cooking time to ensure both sides are lightly browned. Keep an eye on them as they fry, so you don’t overcook the shrimp or burn the coconut.

When done, the shrimp should be completely cooked through, and golden brown in color. Transfer the cooked shrimp to a large baking sheet as you remove them from the hot oil.

It’s important to make sure the oil heat is back to 325°F before adding and cooking a second batch of the shrimp, for best results. TIP: If you’re cooking the shrimp in batches, keep the already cooked shrimp warm in a pre-heated oven while you cook the other batches.

Serving The Coconut Shrimp And Orange Sauce

Place the reserved orange sauce in a small dish, and place the sauce on a plate or platter with the shrimp. Serve the coconut shrimp and orange sauce to your family and/or friends as a main dish OR appetizer!

This recipe, as written, will yield about 4 servings (when used as a main dish), and more than that if the shrimp is used as an appetizer (leave the tails on when cooking OR serve with toothpicks for dipping in the sauce!)

I hope you enjoy this recipe for coconut shrimp and orange sauce. The sweet citrus sauce is a perfect condiment for the slightly crunchy, coconut covered fried shrimp!

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 GREAT day!

Looking For More SHRIMP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious shrimp recipes for you to enjoy, 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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Recipe adapted from: sixsistersstuff.com/recipe/outback-steakhouse-copycat-coconut-shrimp/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Coconut Shrimp and Orange Sauce

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Enjoy Coconut Shrimp and Orange Sauce as a main dish OR a yummy appetizer! Coconut-crusted shrimp are served with a marmalade dipping sauce.

Category: Appetizer, Main Dish

Cuisine: American

Keyword: coconut shrimp, orange sauce

Servings: 4 (main dishes-more if served as appetizer)

Calories Per Serving: 773 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Orange Sauce:

½ cup orange marmalade
3 Tablespoons honey
1 Tablespoon Dijon mustard
½ teaspoon Tabasco sauce or other hot sauce

For Shrimp:

16 ounces Medium shrimp (frozen, cooked) thawed, tails removed, if desired
⅓ cup all purpose flour
⅓ cup cornstarch
1½ teaspoons salt
1½ teaspoons pepper white or black
¾ cup cold water
1½ Tablespoons vegetable oil (for batter)
2 cups vegetable oil (for frying shrimp)
2½ cups shredded coconut

US Customary - Metric

Instructions

Stir marmalade, honey, Dijon, and hot sauce in a bowl until combined. Set sauce aside.
In a separate medium bowl, whisk flour, cornstarch, salt and pepper together. Add cold water, and 2 T. vegetable oil; until fully blended. Set batter aside.
Place shredded coconut on cookie sheet or large plate; spread it out.
IMPORTANT: If cooking shrimp in batches, preheat OVEN to 400°F. before cooking shrimp. Keep cooked shrimp warm in oven while cooking remaining shrimp.
Pat shrimp dry. Set aside. Heat 2-3 inches of vegetable oil to 325°F in electric skillet or large pot.
When oil is almost at 325℉, coat each shrimp in batter, then roll in shredded coconut to cover all sides. When oil reaches 325℉, carefully add coconut shrimp in small batches (don't overcrowd pan). Fry only until cooked through and golden brown (about 3 minutes total). Turn shrimp over midway so both sides are golden brown. Transfer shrimp to baking sheet; keep warm in oven while battering, cooking remaining shrimp. Important: Make sure oil is heated back to 325°F before cooking next batch of shrimp, for best results.
Place orange sauce in serving dish; serve with the coconut shrimp for dipping. Serve as a main dish OR appetizer! Enjoy!

Nutrition Facts

Coconut Shrimp and Orange Sauce

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

Calories 773 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 21g131%

Trans Fat 0.1g

Polyunsaturated Fat 11g

Monounsaturated Fat 5g

Cholesterol 183mg61%

Sodium 1235mg54%

Potassium 540mg15%

Carbohydrates 85g28%

Fiber 4g17%

Sugar 61g68%

Protein 26g52%

Vitamin A 32IU1%

Vitamin C 3mg4%

Calcium 107mg11%

Iron 2mg11%

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

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14
Sep
2024

Instant Pot Pork Carnitas

categories: Instant Pot Recipes, Pork

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Make Instant Pot Pork Carnitas for taco night! Shredded pork, orange juice, onions and spices flavor this easy, delicious dish (8 servings)!

“Wow… these are SO GOOD” were the first words out of my mouth after taking my first couple of bites of Instant Pot Pork Carnitas! The flavor of the shredded pork was fantastic, and the meat was so tender and juicy! I found this recipe in one of the first Instant Pot cookbooks I ever bought and LOVE it!

Instant Pots are known for quickly pressure cooking many foods, and MEAT always seems to turn out well when cooked in one. This simple recipe produces flavorful, juicy shredded pork for tacos, but the meat can also be used in burritos or enchiladas!

Carnitas is the name given to this Mexican dish (translated it means “little meats”). For this version, a pork shoulder roast (3 pound) is cooked with citrus juice, onions, garlic, and a variety of spices until it is tender.

The well-seasoned pork shoulder is cooked, shredded, and then used to fill taco shells. Carnitas tacos are garnished with cilantro, chopped onions, and hot sauce (optional), and served. They are so good, and I’m confident you’ll love them! Here’s how to make Instant Pot Pork Carnitas.

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

Make The Sauce

Place chili powder, cumin, red pepper flakes, oregano, cinnamon, brown sugar and salt into the Instant Pot. Add fresh orange juice and stir until the ingredients are combined.

Add The Remaining Ingredients

Add 1 yellow onion that has been cut into wedges, minced garlic and 1 bay leaf (found in the Spice section at the grocery store).

Cut a 3 pound boneless pork shoulder roast into 2″ chunks, and add the pieces to the other ingredients in the Instant Pot.

Stir well, until all the pieces of pork have been coated with the orange juice and spice mixture. Now let’s cook the carnitas!

Cooking The Pork Carnitas

Lock the lid of the Instant Pot in place, and flip the Pressure Release knob to SEALING. Press the MANUAL button and program it for 35 minutes of cooking at High pressure. NOTE: If your machine has a Meat/Stew setting, you can use that (same cooking time/pressure).

Most Instant Pot appliances take between 13-15 minutes to reach full pressure, then the programmed cooking time begins. The pressure button will pop up when the Instant Pot has reached full pressure.

Once done, let the pressure release NATURALLY for 20 minutes. The Instant Pot will keep track of the time as the pressure is naturally released.

After 20 minutes, flip the Pressure Release knob over to VENTING. This will allow any remaining steam to quickly release. The Instant Pot can be safely opened once the pressure button has dropped back down.

Shred The Pork

Transfer the pork to a cutting board or large plate. Use two forks to shred the pork into smaller pieces, then set the pork aside.

Remove as much pork fat (or grease) as possible from the liquid in the Instant Pot. Lift the inner pot out to do this. The pot is very hot, so protect your hands by wearing oven mitts. You can use a fat separator or spoon the grease off the top. Reserve 1 Tablespoon of the fat/grease and set it aside to be used later (discard the rest of the grease)!*

Pour the remaining orange juice/spice liquid back into the inner pot. Add the shredded pork, then stir to fully combine. Place the inner pot back inside the Instant Pot.

TIP: If making this ahead of time, lock the lid in place, flip the Pressure Release knob to VENTING and push the KEEP WARM button. This will keep the pork carnitas mixture warm for as long as 10 hours.

Ten Minutes Before Serving

About 10 minutes before serving, put the reserved Tablespoon of pork grease/fat in a large skillet (use cast iron if you have it). Heat the fat on Medium-High.

Use a slotted spoon to transfer the shredded pork from Instant Pot into the skillet, spreading it evenly. Heat the pork for 8-9 minutes, stirring occasionally, until it has browned and become slightly crisp. If the pork starts to dry out too much, add a small amount of the remaining liquid in the Instant Pot, and stir it in.

Prepare the corn tortillas for the tacos. If you’re using store bought taco shells, heat them per the package instructions. When you’re cooking/shaping them yourself, cook them in hot oil, and drain on paper towels.

Time To Enjoy Instant Pot Pork Carnitas!

Fill the taco shells with the carnitas mixture, then top each taco with chopped onions, cilantro (and hot sauce), and serve!

The recipe yields a fair amount of shredded pork, enough for approx. 8 servings (two tacos each). We use small tortillas (5″), but if you use large tortillas (8″), you may only have enough for 6 servings.

We LOVE Instant Pot Pork Carnitas Tacos, because there’s so much flavor in the pork from the onions, garlic, orange juice and spices! I’m sure you’ll love them, too!

I hope you have the chance to make these absolutely delicious pork carnitas! They taste fantastic, and it’s so convenient to make them early in the day. You can keep the meat WARM in the Instant Pot until you’re ready for dinner. YUM!

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

Looking For More INSTANT POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I recently began adding Instant Pot recipes to my website (more on the way), and have several published that you might enjoy, including:

Broccoli Cheese Soup
Butter Chicken
Instant Pot Ground Beef Stroganoff
Instant Pot Rice Pudding
Instant Pot Beef Stew

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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Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source (highly recommend): “The Ultimate Instant Pot Cookbook”, by Coco Morante, page 185, published in 2018 by Ten Speed Press

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Instant Pot Pork Carnitas

Prep Time

10 mins

Cook Time

1 hr

Natural Release (inactive time)

20 mins

Total Time

1 hr 30 mins

Make Instant Pot Pork Carnitas for taco night! Shredded pork, orange juice, onions and spices flavor this easy, delicious dish (8 servings)!

Category: Dinner, Main Dish

Cuisine: Mexican

Keyword: instant pot, pork carnitas

Servings: 8

Calories Per Serving: 184 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons chili powder
1 Tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon red pepper flakes
¼ teaspoon ground cinnamon
1½ teaspoons kosher salt
¾ cup fresh orange juice
1 medium yellow onion peeled, cut in wedges
2 teaspoons minced garlic
1 bay leaf
3 pound boneless pork shoulder roast cut into 2" chunks

For serving: corn tortillas, chopped onion and cilantro, hot sauce (as desired)

US Customary - Metric

Instructions

Place chili powder, cumin, red pepper flakes, oregano, cinnamon, brown sugar and salt in the Instant Pot. Add orange juice; stir until ingredients are combined, then add onion wedges, garlic, bay leaf and pork. Stir until all pork chunks are fully coated with sauce.
Lock the lid in place, and set the Pressure Release knob to SEALING. Press the MANUAL button; program it for 35 minutes of cooking at High pressure. NOTE: If your machine has a Meat/Stew setting, you can use that also (same cooking time/pressure). It should take 13-15 minutes to reach full pressure, then the programmed cooking time will begin. *The pressure button will pop up when it's reached full pressure.
Once done, let the pressure release NATURALLY for 20 minutes. The Instant Pot will keep track of the time as the pressure is released. After 20 minutes, flip the Pressure Release knob over to VENTING. This allows any remaining steam inside to quickly release. The Instant Pot can be safely opened once the pressure button has dropped back down.
Transfer the pork pieces (using tongs) to a cutting board. Use two forks to shred the meat, then set the pork aside.
Lift the inner pot out (it's hot, so wear oven mitts!). Remove as much pork fat/grease as possible from the liquid by using a fat separator or by spooning it off the top. **Reserve 1 Tablespoon of the fat/grease; set it aside to be used later (discard remaining fat/grease).** Pour remaining juice/spice liquid back into the inner pot. Stir in the shredded pork until combined. Place inner pot back in the Instant Pot. Lock the lid back in place, flip the Pressure Release knob to VENTING and push the KEEP WARM button. **This keeps the pork carnitas mixture warm for as long as 10 hours (in case you prepare it early in the day).
Ten minutes before serving, put the reserved Tablespoon of pork grease/fat in a large skillet (use cast iron if you have it). Heat the fat on Medium-High. Use a slotted spoon to transfer shredded pork from Instant Pot into the skillet, spreading it out evenly. Cook the pork for 8-9 minutes, stirring occasionally, until it's browned and slightly crisp. If the pork dries out too much, add a small amount of the remaining liquid in the pot, and stir it in.
Prepare taco shells (your preferred method). Fill taco shells with carnitas mixture, top with chopped onions, cilantro and taco sauce, as desired. Serve and enjoy!

Recipe Notes

NOTE: The caloric calculation is for the pork carnitas only. It does not include tortillas and toppings (chopped cilantro/onion/taco sauce), as these amounts will vary per user.

Nutrition Facts

Instant Pot Pork Carnitas

Amount Per Serving (1 (1/8 of total))

Calories 184 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 70mg23%

Sodium 554mg24%

Potassium 477mg14%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 4g4%

Protein 21g42%

Vitamin A 729IU15%

Vitamin C 14mg17%

Calcium 38mg4%

Iron 2mg11%

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

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07
Sep
2024

Maple Glazed Baked Chicken

categories: Chicken, Main Dishes

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Maple Glazed Baked Chicken is an EASY, tasty dish to make! Chicken breasts are covered in a maple syrup, lemon and butter sauce, and baked!

Today I want to share a totally SIMPLE recipe (4 servings) I found awhile ago in one of the cookbooks I own. It only takes about 5 minutes to get this dish ready, then into the oven it goes! How easy is that?

Maple Glazed Baked Chicken is lightly seasoned with salt and pepper, then covered with a sauce made from 3 common ingredients (butter, maple syrup and lemon juice). It is not overly seasoned, which means any leftover chicken you may have can be used in other dishes.

This is such an EASY recipe to make, especially when you’re really busy or your schedule is tight, and need to get a meal on the table! Serve the chicken with a favorite side dish and enjoy this easy meal. Here’s how to make Maple Glazed Baked Chicken.

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

Prep The Chicken

Pat four boneless, skinless chicken breasts dry using paper towels to absorb the moisture. Season the chicken on both sides with salt and black pepper. NOTE: The chicken should be seasoned with enough salt and pepper to suit your taste.

Spray a baking dish with non-stick spray and place the seasoned chicken pieces in the dish in a single layer. Set the pan aside.

Make The Maple Glaze

Melt butter in a medium saucepan, then add real maple syrup and fresh lemon juice. Stir these ingredients until combined.

Bring this simple, but tasty sauce to a low simmer, and continue cooking for 5 minutes, stirring occasionally as it simmers.

When the sauce has finished cooking, it will be golden brown in color (will look like caramel). The sauce will have also thickened slightly.

Bake The Seasoned Chicken Breasts

Bake the seasoned chicken breasts (WITHOUT the sauce) at 450°F. for 10 minutes. TIP: To save time, put them in the oven while you make the maple/lemon/butter sauce!

AFTER the chicken has baked for 10 minutes, remove the pan from the oven. Spoon all of the sauce over the pieces of chicken, to cover.

Back In The Oven

Once all the sauce has been used to cover the chicken, put the pan back into the hot oven. Continue baking the chicken (uncovered) at 450°F. for an additional 15-20 minutes.

The time it takes to finish baking the chicken breasts will depend on the thickness of the pieces you use. Check on the chicken at the 15 minute mark is my recommendation.

The maple glazed baked chicken is done when it has an internal temperature of 165°F. or when the internal juices run clear from the chicken when pierced.

Let the chicken “rest” for 2-3 minutes to let the internal juices redistribute through the meat. Once it has rested, the maple glazed baked chicken is ready to be served.

As you serve the chicken, be sure to spoon some of the remaining sauce in the pan over each piece, to add additional flavor! Serve, and enjoy this simple dish with your favorite side dishes.

NOTE: The chicken will NOT be heavily browned once finished baking. If you absolutely have to have it browned more, place it under a broiler for a minute or two, but keep an eye on it, so it won’t burn!

I hope you enjoy this easy chicken recipe. Any leftover chicken you may have can be used to top salads or pasta, etc. because it’s not overly seasoned, so it is quite versatile.

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 you might enjoy, 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

Original recipe source: “Dining On A Dime Cookbook”, by Tawra Kellam and Jill Cooper, pg. 204, published in 2004 by T & L Group

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Maple Glazed Baked Chicken

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

Maple Glazed Baked Chicken is an EASY, tasty dish to make! Chicken breasts are covered in a maple syrup, lemon and butter sauce, and baked!

Category: Main Dish

Cuisine: All Cuisines

Keyword: maple glazed baked chicken

Servings: 4

Calories Per Serving: 227 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 boneless, skinless chicken breasts about 5 ounces each
salt and black pepper (season to taste)
1 Tablespoon butter
⅓ cup real maple syrup
4 teaspoons fresh lemon juice

US Customary - Metric

Instructions

Preheat oven to 450℉. Lightly spray/grease a baking dish (big enough for 4 chicken breasts to bake in a single layer).
Pat chicken dry, using paper towels to absorb moisture. Season chicken on both sides with salt and pepper (season to taste). Place seasoned chicken in prepared baking dish in a single layer. Set pan aside.
Melt butter in a medium saucepan on Low heat. Add maple syrup and lemon juice; stir until combined. Bring sauce to a low simmer; continue cooking for 5 minutes, stirring occasionally. Set aside.
Bake seasoned chicken breasts at 450°F. for 10 minutes. TIP: To save time, put them in the oven while you make the maple/lemon/butter sauce! AFTER 10 minutes, remove the pan from the oven. Spoon the sauce evenly over the pieces of chicken, to cover.
Put sauce-covered chicken back into the oven. Continue baking the chicken (uncovered) at 450°F. for an additional 15-20 minutes.
NOTE: The time it takes to finish baking the chicken depends on the thickness of the pieces used. Check the chicken at the 15 minute mark for doneness. Chicken is done when it has an internal temperature of 165°F. or when the internal juices run clear when chicken is pierced.
When chicken is done, let it rest for 2-3 minutes so internal juices can redistribute through the meat. Transfer chicken to plates, then serve, remembering to spoon remaining pan sauce over the pieces of chicken. Enjoy!

Nutrition Facts

Maple Glazed Baked Chicken

Amount Per Serving (1 g)

Calories 227 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 80mg27%

Sodium 156mg7%

Potassium 484mg14%

Carbohydrates 18g6%

Fiber 0.01g0%

Sugar 16g18%

Protein 24g48%

Vitamin A 122IU2%

Vitamin C 3mg4%

Calcium 36mg4%

Iron 0.5mg3%

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

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27
Aug
2024

Instant Pot Ground Beef Stroganoff

categories: Beef, Instant Pot Recipes, Main Dishes

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Instant Pot Ground Beef Stroganoff is really easy to make and it’s delicious! This one pot meal of beef, noodles and creamy sauce serves 6.

If you have access to an Instant Pot and are craving a simple yet comforting and filling meal that is fairly budget-friendly, I’d like to share this recipe for Instant Pot Ground Beef Stroganoff.

This recipe uses 1 pound of ground beef, and the finished dish (with egg noodles and sauce) will yield 6 delicious servings in under 30 minutes! Half of that time is inactive prep time letting the Instant Pot come to full pressure, so I think that is a great deal.

I have slowly begun to roll out some tried and true Instant Pot recipes onto my blog this summer, and today I want to share one of my favorites! There are still quite a few Instant Pot recipes I’ve already made, still waiting patiently for me to finish writing their blog posts, but for now, here’s another one!

Instant Pot Ground Beef Stroganoff is so easy to make, I think you will be pleasantly surprised. Here’s how to make this dish.

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

Cook The Ground Beef

The first thing you will need to do is brown and cook the ground beef. To do this, press the SAUTÉ button (Medium heat). Let the Instant Pot heat up for a minute, then add the ground beef to the inner pot.

Continue to stir the ground beef until it is fully cooked through and there is no pink remaining in the meat. Press CANCEL to turn off the heat, then drain the fat out of the pot (and discard).

Time To Add Other Ingredients

Add dry minced onions, minced garlic, beef broth, Worcestershire sauce, salt and black pepper to the ground beef in the pot.

Pour uncooked wide egg noodles into the liquid, and then stir well, to combine them with the other ingredients.

Use the back of a large spoon to gently push the noodles down as much as possible into the liquid. Add up to a half cup of water (or additional beef broth), if necessary, to partially submerge the noodles.

Open a can of cream of mushroom soup and spoon it over the top of the noodles in the pan. DO NOT STIR THE SOUP IN! Just spoon or spread it out as best as possible over the surface of the noodles.

Cook The Stroganoff

Lock the lid on the Instant Pot and turn the top pressure knob to SEALING. Push the MANUAL button and cook the ground beef stroganoff for 5 minutes on HIGH pressure.

It will take the Instant Pot 10-15 minutes to come to full pressure, then the pressure button (on top of the Instant Pot) will pop up. At that point the machine will begin cooking and counting down the 5 minute time!

Final Step

When the stroganoff has cooked for 5 minutes, the machine will beep, indicating it is done. Perform a QUICK RELEASE by carefully flipping the pressure knob on top from Sealing to VENTING. This will immediately begin releasing the steam (and pressure) from the Instant Pot.

Once the steam has stopped and the pressure knob (on top of the machine) has dropped back down, the Instant Pot is safe to open. Unlock and open the lid (and set aside).

Stir in the sour cream immediately while the beef stroganoff is really hot. Continue to stir until the sour cream has been fully incorporated into the Instant Pot Ground Beef Stroganoff.

Serve The Instant Pot Ground Beef Stroganoff

Now this delicious meal is ready to be served. Ladle portions (approx. 1½ cups per serving) into bowls or onto plates, then garnish with chopped fresh parsley or dried parsley flakes (optional), and serve hot.

The noodles are perfectly tender, and the beef and creamy stroganoff sauce are wonderfully delicious! We love this meal, and enjoy it with oven-roasted veggies served on the side.

I really hope you have a chance to try this delicious, satisfying meal, and trust you’ll love it as much as we do. It is so easy, and if you have any leftovers, store them in the refrigerator and microwave them to reheat.

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 INSTANT POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have finally begun adding Instant Pot recipes to my blog (with more on the way). Here’s a few more Instant Pot recipes you might want to check out (they’re delicious!):

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

Instant Pot Ground Beef Stroganoff

Prep Time

5 mins

Cook Time

5 mins

Additional Prep Time (inactive)

20 mins

Total Time

30 mins

Instant Pot Ground Beef Stroganoff is really easy to make and it's delicious! This one pot meal of beef, noodles and creamy sauce serves 6.

Category: Dinner

Cuisine: All Cuisines

Keyword: instant pot, ground beef stroganoff

Servings: 6 (approx. 1½ cups per serving)

Calories Per Serving: 428 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound lean ground beef
3 Tablespoons dried minced onion
2 teaspoons minced garlic
3½ cups beef broth
½ cup water* *if necessary*
1½ teaspoons Worcestershire sauce
½ teaspoon salt
½ teaspoon black pepper
12 ounces wide egg noodles *uncooked*
10.5 ounces cream of mushroom soup *canned = 1 can*
1 cup light sour cream
fresh chopped parsley (or dried) as garnish (optional)

US Customary - Metric

Instructions

Press SAUTÉ button (Medium heat). Let the Instant Pot heat for a minute, then add ground beef to the inner pot. Continue to stir ground beef until it's fully broken up, cooked through and no pink remains. Press CANCEL to turn off heat. Drain fat (discard).
Add onions, garlic, beef broth, Worcestershire sauce, salt and pepper to the pot. Pour uncooked noodles in; stir well, to combine with other ingredients. Push the noodles down as much as possible into the liquid. Add additional ¼-½ cup water (or beef broth), if necessary, to partially submerge noodles.
Spoon mushroom soup (straight from the can) as evenly as possible over the top of the noodles. DO NOT STIR THE SOUP IN!
Lock the lid and turn the top pressure knob to SEALING. Push the MANUAL button and cook for 5 minutes on HIGH pressure. *It will take 10-15 minutes to come to full pressure, then the pressure button (on top of the Instant Pot) will pop up. The machine will then begin pressure cooking and counting down the 5 minutes!
When it's cooked for 5 minutes, the machine will beep, indicating it is done. Perform a QUICK RELEASE by flipping the pressure knob on top from Sealing to VENTING. This will immediately begin releasing steam/pressure from the Instant Pot. Once steam has stopped and the pressure knob (on top) has dropped back down, the Instant Pot is safe to open. Unlock/open the lid (and set aside).
Immediately stir in the sour cream until fully combined. Serve hot, garnishing each portion with chopped fresh (or dried) parsley. Enjoy.

Nutrition Facts

Instant Pot Ground Beef Stroganoff

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

Calories 428 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 110mg37%

Sodium 1.183mg0%

Potassium 672mg19%

Carbohydrates 49g16%

Fiber 3g13%

Sugar 2g2%

Protein 30g60%

Vitamin A 163IU3%

Vitamin C 2mg2%

Calcium 109mg11%

Iron 4mg22%

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

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19
Aug
2024

Creole Shrimp and Rice

categories: Main Dishes, Seafood

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Creole Shrimp and Rice is a fantastic meal! Large shrimp are cooked in a flavorful homemade Creole sauce, and served with rice (4 servings).

If you enjoy great tasting shrimp, then may I suggest you check out this recipe for Creole Shrimp and Rice? It is such a delicious shrimp dish, and it’s packed with flavor!

If you are familiar with Creole (or Cajun) cooking, you know that a lot of this cuisine has a slight kick to it, thanks in part to the variety of spices used.

This recipe I discovered online is no exception. On its face, it’s a very straightforward recipe to make (even if it has a long list of ingredients- don’t let that scare you off).

The flavor is all in the SAUCE! Layer after layer of amazing flavor is built into the Creole sauce, a little bit at a time. Shrimp are added during the last couple of minutes to cook, and BOOM! You have this wonderful main dish, which is served with hot rice on the side!

Here’s how to make this restaurant-quality recipe for Creole Shrimp and Rice.

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

Prep The Shrimp

For this dish you will need 1½ pounds of large shrimp (about 16-20 shrimp per pound). Prep the shrimp by removing the peel, deveining them, and removing the tail. Set them aside while you make the Creole sauce.

Make The Creole Sauce

In a large skillet, heat butter and oil over Medium-High heat. Stir in chopped onions, celery and green bell pepper, and then reduce the heat to Medium.

By the way, did you know the addition of onion, celery and bell peppers is considered the “holy trinity” of vegetables in Creole cooking? Yep… this combination is the flavorful, essential seasoning foundation for many Cajun and Creole dishes, so that’s what it is called!

Cook the veggies for 10 minutes, or until the veggies are really soft. Stir often, and lower the heat, if necessary, so the veggies don’t burn.

Add minced garlic, Creole seasoning, thyme, cayenne pepper, and one bay leaf, and stir to combine these ingredients with the veggies.

Stir in a can of tomato sauce, water and Worcestershire sauce until combined. Bring this sauce mixture to a boil on Medium heat. Once it begins to boil, turn the heat down to Low.

Simmer the Creole sauce on Low heat (uncovered) for 8-10 minutes OR until the sauce has thickened considerably.

Time To Add The Shrimp!

When the sauce has cooked and thickened, it is time to add and cook the shrimp. Lay the shrimp in the simmering Creole sauce, placing them in the skillet in a single layer, if possible. The single layer helps the shrimp cook evenly.

Let the shrimp cook (without disturbing them) for 1-2 minutes, then flip them over in the skillet so the other side fully cooks through (1-2 minutes).

Once the shrimp have evenly cooked on both sides, take a small taste of the sauce. Add Tabasco sauce, salt and black pepper (just enough to suit your taste).

Remember to remove the bay leaf from the sauce, and now this dish is ready to be garnished and served with rice!

Serve The Creole Shrimp And Rice

Sprinkle the Creole Shrimp and Rice with some chopped parsley and a couple lemon slices and serve immediately. We enjoy the rice served next to the shrimp and sauce, but you might prefer serving the shrimp on TOP of the rice.

It doesn’t matter HOW you serve it really, but don’t skip the rice, because it’s blandness is a perfect contrast to the slightly spicy shrimp and sauce.

I hope you have a chance to make and try this delicious recipe for Creole Shrimp and Rice, and trust you’ll enjoy 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 SHRIMP 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 shrimp recipes, 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

Original recipe source (and with thanks to): Carol, at fromachefskitchen.com/best-shrimp-creole/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Creole Shrimp and Rice

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

Creole Shrimp and Rice is a fantastic meal! Large shrimp are cooked in a flavorful homemade Creole sauce, and served with rice (4 servings).

Category: Main Dish

Cuisine: Cajun, Creole

Keyword: Creole shrimp and rice

Servings: 4

Calories Per Serving: 392 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons butter
2 Tablespoons vegetable oil or other neutral oil
1 medium yellow onion peeled/ finely chopped
2 stalks celery finely chopped
1 medium green bell pepper deseeded/ finely chopped
4 cloves garlic minced
1 Tablespoon Creole/Cajun seasoning mix (less or more, to taste)
1 teaspoon dried thyme
½ teaspoon cayenne pepper *(use ¼ tsp. if you don't like it too spicy!)*
1 bay leaf
15 ounces tomato sauce (canned) = 1 can
1 cup water
1 Tablespoon Worcestershire sauce
1½ pounds large shrimp (16-20 count per lb.) peeled, deveined, tail removed
Tabasco sauce to taste (start with 1-2 shakes)
salt and black pepper to taste
2 cups COOKED rice (½ cup cooked rice per serving)

Optional Garnishes For Serving: chopped parsley and lemon slices

Instructions

In a large skillet, heat butter and oil on Medium-High. Stir in onions, celery and bell pepper; reduce heat to Medium. Cook veggies for 10 minutes, or until veggies are quite soft. Stir often; lower heat if necessary, so veggies don't burn.
Add minced garlic, Creole seasoning, thyme, cayenne pepper, and bay leaf. Stir to combine them with the veggies.
Add tomato sauce, water and Worcestershire sauce. Stir; bring sauce to a boil on Medium heat. Once it is boiling, turn heat down to Low. Simmer Creole sauce on Low (uncovered) for 8-10 minutes OR until it has thickened slightly.
Lay shrimp in the sauce, placing them in the skillet in a single layer, if possible (to help the shrimp cook evenly). Cook shrimp (without disturbing them) for 1-2 minutes, then flip them over so the other side fully cooks through (1-2 minutes).
Take a small taste of the sauce. Add Tabasco sauce, salt and black pepper as needed (to suit your taste). Remove bay leaf from the sauce (discard).
Garnish shrimp and sauce with parsley and lemon slices; serve immediately, with hot cooked rice next to the shrimp or under the shrimp. ENJOY!

Recipe Notes

NOTE: Remember to cook the rice and time it so it's hot and ready to serve when the shrimp has finished cooking.

Nutrition Facts

Creole Shrimp and Rice

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

Calories 392 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 5g

Monounsaturated Fat 3g

Cholesterol 229mg76%

Sodium 1.587mg0%

Potassium 757mg22%

Carbohydrates 37g12%

Fiber 4g17%

Sugar 7g8%

Protein 28g56%

Vitamin A 1.729IU0%

Vitamin C 37mg45%

Calcium 151mg15%

Iron 2mg11%

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

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