Category: Main Dishes


Feb
2022

Creamy Honey Dijon Pork Chops

categories: Main Dishes, Pork
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Creamy Honey Dijon Pork Chops are easy to prepare pork cutlets which are pan-seared, then covered with a simple, delicious honey Dijon sauce.
Creamy Honey Dijon Pork Chops are easy to prepare pork cutlets which are pan-seared, then covered with a simple, delicious honey Dijon sauce.

Today I want to share a delicious recipe for tender, juicy pork chop cutlets coated in creamy honey mustard sauce! The recipe for Creamy Honey Dijon Pork Chops is easy! They can be cooked and on the table in about 20 minutes!

Using what are commonly called “pork cutlets” (boneless pork chops about ½” thick), allows for less cooking time, which works for me! The pork chops are quickly seared in olive oil and butter, then topped with a simple 3-ingredient sauce to finish cooking. It really couldn’t be any easier to prepare, and the pork chops are juicy, tender, and taste GREAT! Let me show you how to make them in practically no time at all!

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

Preparing The Pork Chops For Pan-Searing

The pork chops should be about ½” thick. They are sometimes called “pork cutlets” at the store, and they are thinner than other types of pork chops. We are using these pork chops to ensure less cooking time. Okay? Remember- if you are using thicker chops, your cooking time will need to be increased! My husband and I eat only ONE pork chop, but this recipe can be easily doubled for more people or big appetites!

Place the boneless pork chops on a sheet of plastic wrap. Use a meat mallet and pound down the meat on both sides with the sharp ends to help tenderize the pork chops. Once done, trim off any extra fat you find clinging onto the edges of the chops.

Measure flour, salt and pepper onto a large plate, and give it a stir to combine. Dredge the pork chops through the flour mixture (one at a time) to ensure all sides of the pork chops are covered with the flour mixture. Shake off any excess flour and place pork chop aside while you repeat the process with the other pork chop (or chops). Now it’s time to pan-sear them!

Boneless pork chops are tenderized using a meat mallet.The pork chops are dredged in a flour/salt/pepper mixture until covered.

Ready To Pan-Sear

Heat extra virgin olive oil and butter in a large skillet on medium-high heat. Once butter has melted and the skillet is really hot (but not smoking), carefully add the pork chops. They should sizzle when added to the hot oil/butter in the skillet. Don’t move the chops around in the skillet… just let them sear in the pan. This helps to give the meat a nice golden brown “crust”.

Cook the chops for 4 minutes, then carefully flip them over to the other side and cook for 4 more minutes. They pork cutlets should have a nice golden brown color when done. Transfer the pork chops to a plate and cover, to keep them warm.

Seasoned/floured pork chops are pan-seared in a skillet with oil and butter.Golden brown pork chops pan-searing in a large skillet.

Make The Creamy Honey Dijon Sauce

Without cleaning the pan, use the same skillet to make the quick and easy creamy honey Dijon sauce. Turn the heat to MEDIUM and add the whipping cream, Dijon mustard and honey to the skillet. Whisk well, to combine ingredients. Let the sauce simmer, stirring often, for one minute.

Whipping cream, honey and Dijon mustard are added to the skillet to make a sauce.The creamy honey Dijon sauce is whisked until creamy and ready for pork chops to be added.

Back Into The Sauce Go The Pork Chops

Carefully place the pork chops back into the skillet with the sauce. Spoon sauce over the top of the chops, to cover. Place a lid on the skillet PARTWAY (don’t fully cover). Let the meat simmer on medium heat for 5-6 more minutes to cook the creamy honey Dijon pork chops fully through.

During the cooking time, take the lid off and add more sauce to the top of the chops, then partly cover the skillet and finish cooking. When done, remove the skillet from the heat. The pork chops should have an internal temperature of 145°F. Because pork “cutlets” are thinner than other pork chops, they require less cooking time to reach temperature, which is a win-win in my book!

Pan-seared pork chops are added back into the skillet with creamy sauce and cooked.Creamy honey Dijon pork chops continue cooking in the sauce until done.

Serve And Enjoy The Creamy Honey Dijon Pork Chops

To serve the creamy honey Dijon pork chops, spoon some of the sauce over each piece. Garnish each portion with fresh thyme leaves or flat leaf Italian parsley. The green color of the parsley give the pork chops a pop of color, which we like!

Place a pork chop on each plate, adding additional sauce, if desired. Serve while hot, and enjoy! The pork chops should be tender, juicy, and have wonderful flavor, thanks to the tasty sauce it cooked in! I really hope you like them, because we sure do! We enjoyed them served with fresh asparagus and a stuffed sweet potato half on the side. YUM!

Chopped flat leaf parsley is sprinkled on top of the Creamy Honey Dijon Pork Chops before serving.Creamy Honey Dijon Pork Chops are served, with asparagus and sweet potato on the side.

I hope you like making and eating this delicious pork chop dish! We really do enjoy it, and trust you will, too! Thanks for stopping by today, and I hope you will come back again soon for more family-friendly recipes. Take care, and have a wonderful day.

Looking For More PORK CHOP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious pork chop recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Recipe adapted from Milena and Chris Perrine at:  craftbeering.com/thin-pork-chops-recipe-honey-mustard-cream-sauce/:

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Creamy Honey Dijon Pork Chops
Prep Time
5 mins
Cook Time
14 mins
Total Time
19 mins
 

Creamy Honey Dijon Pork Chops are easy to prepare pork cutlets which are pan-seared, then covered with a simple, delicious honey Dijon sauce.

Category: Main Course
Cuisine: American
Keyword: creamy honey dijon pork chops
Servings: 2
Calories Per Serving: 480 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 boneless pork chops (½" thick) approx. 5 oz. each
  • 1 Tablespoon all purpose flour
  • ⅓ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon butter
  • ⅓ cup heavy whipping cream
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon honey
  • fresh thyme leaves or flat leaf parsley OPTIONAL garnish
US Customary - Metric
Instructions

  1. Place pork chops on plastic wrap. Using a meat mallet, pound meat on both sides to tenderize. Trim any extra fat from edges of chops.

  2. Measure flour, salt and pepper onto a large plate; stir to combine. Dredge chops in flour (one at a time), covering all sides. Shake off excess flour; place pork chop aside. Repeat with other pork chop (or chops).

  3. Heat olive oil and butter on medium-high heat in large skillet. Once skillet is really hot (but not smoking), add pork chops. They should sizzle when added to skillet. Don't move chops once in skillet. Let them sear, to create a golden brown "crust". Cook for 4 minutes, then flip chops to other side; cook 4 more minutes. Remove pan from heat. Transfer chops to plate; cover, to keep warm.

  4. Without cleaning, use same skillet to make sauce. Turn heat to MEDIUM; add whipping cream, Dijon and honey. Whisk well, to combine. Let sauce simmer, stirring often, for 1 minute.

  5. Place pork chops back into skillet with sauce. Spoon sauce over chops. Place a lid on skillet PARTWAY (don't fully cover). Let chops simmer on medium heat 5-6 minutes to cook fully through. During cooking, take lid off; spoon more sauce on top of chops, then partly re-cover skillet and finish cooking. When done, pork chops should have an internal temperature of 145°F.

  6. To serve, spoon sauce on each piece. Garnish with fresh thyme or flat leaf parsley. Serve hot... and enjoy!

Nutrition Facts
Creamy Honey Dijon Pork Chops
Amount Per Serving (1 chop + sauce)
Calories 480 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 15g94%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 163mg54%
Sodium 608mg26%
Potassium 602mg17%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 9g10%
Protein 33g66%
Vitamin A 764IU15%
Vitamin C 1mg1%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Creamy Honey Dijon Pork Chops are easy to prepare pork cutlets which are pan-seared, then covered with a simple, delicious honey Dijon sauce.


Feb
2022

Orange Dijon Chicken Breasts

categories: Chicken, Main Dishes
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Orange Dijon Chicken Breasts are delicious, and are so easy to make! Chicken breasts are pan-seared, then covered in a simple orange sauce.
Orange Dijon Chicken Breasts are delicious, and are so easy to make! Chicken breasts are pan-seared, then covered in a simple orange sauce.

Today I want to share with you a simple but lip-smackin’ great recipe for Orange Dijon Chicken Breasts. I came up with this recipe which is CRAZY EASY to make with a few simple ingredients.

The best part (besides the taste) is the fact that this dish can be prepared and on the table in under 20 minutes!

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

Make The Orange Dijon Sauce- It’s EASY!

Place the orange marmalade, Dijon mustard, water, honey and Tabasco sauce in a small bowl. Stir these ingredients well, to fully combine.

This is the sauce that will coat the chicken breasts later. See how absolutely EASY it was to make in just a couple of minutes? Set the sauce aside while you pan-sear the chicken breasts.

Orange marmalade, Dijon mustard, honey, Tabasco and water in a small bowl for mixing the sauce.Once mixed, the orange Dijon sauce is ready to add to the chicken.

Pan-Sear The Chicken Breasts

NOTE: The chicken breasts are fairly small, which is why they will cook faster. I used 4 oz. small boneless, skinless chicken breasts that are each about ¾” thick.

FYI-This recipe calls for FOUR chicken breasts, but my photos will only show TWO. Now… moving on.

Pat the chicken dry with paper towels, and then lightly season them with salt and pepper. Heat coconut oil (or oil of choice) in a large skillet on medium-high heat. Heat the oil until it is very hot (but not smoking).

Carefully add the chicken breasts to the skillet. They should sizzle when they hit the hot skillet. Let them cook on medium-high heat (without moving them) for 3 minutes. 

Flip the chicken breasts to the other side and continue to cook for an additional 3 minutes. Remember- if you are using thicker pieces of chicken, it will take longer to cook them!

Lightly seasoned chicken breasts are pan-seared in hot oil in a skillet.Flipping the chicken half way through cooking ensures golden brown color on both sides.

Add The Sauce

Pour the orange Dijon sauce into the skillet. Keep the heat at MEDIUM temperature, and continue to cook the chicken for 5 more minutes. As it cooks, spoon the sauce on top of each of the pieces of chicken.

Continue this process the entire 5 minutes (coating them with the sauce). The sauce will reduce in volume slightly as it cooks.

The orange Dijon sauce is added to the skillet with the browned chicken breasts.

Serve The Orange Dijon Chicken Breasts

When the orange Dijon chicken breasts are “done”, they should have an internal temperature of 165°F. and be fully cooked through.

To serve, spoon sauce on top of each chicken breast, and then garnish each piece with chopped parsley and half an orange slice. Serve the chicken immediately while hot, and ENJOY!

That’s it! This truly is a simple, but TASTY recipe for orange Dijon chicken breasts. The sauce has fantastic flavor, the chicken is golden brown and the presentation is simple, but inviting!

An added benefit is this dish is quick and easy to prepare, which is ALWAYS a win-win in my book! HOORAY!

Orange Dijon Chicken Breasts are garnished with parsley and an orange slice for serving.One of the orange Dijon chicken breasts, garnished and ready to serve.

I really think you’re going to enjoy this simple dish. It really could not be any simpler to make, and always turns out wonderful. I hope you have the opportunity to make it for yourself or those you love.

Thanks for stopping by, and please come back soon for more family-friendly recipes. Have a GREAT day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious chicken recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

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Orange Dijon Chicken Breasts
Prep Time
5 mins
Cook Time
11 mins
Total Time
16 mins
 

Orange Dijon Chicken Breasts are delicious, and are so easy to make! Chicken breasts are pan-seared, then covered in a simple orange sauce.

Category: Main Course
Cuisine: American
Keyword: orange Dijon chicken breasts
Servings: 4
Calories Per Serving: 307 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Sauce:
  • ½ cup orange marmalade
  • 3 Tablespoons honey
  • 2 teaspoons Dijon mustard
  • 1 Tablespoon water
  • ½ teaspoon hot sauce (I use Tabasco)
For Chicken:
  • 16 ounces boneless, skinless chicken breasts (4 oz. each, ¾" thick recommended)
  • ½ teaspoon salt & pepper (each) to lightly season chicken
  • 1 Tablespoon coconut oil (or oil of choice)
Optional Garnish: chopped parsley and orange slices (halved)
    US Customary - Metric
    Instructions

    1. Place marmalade, Dijon, water, honey and Tabasco in a small bowl. Stir until combined. Set aside.

    2. Pat chicken dry with paper towels; season with salt/pepper. Heat oil in large skillet on medium-high heat until very hot (but not smoking). Add chicken to skillet (it should sizzle). Cook on medium-high heat (without moving them) for 3 minutes. Flip chicken over; continue to cook 3 more minutes. Remember- if using thicker chicken pieces, it will take longer to cook them through!

    3. Pour sauce into skillet. Continue to cook chicken on MEDIUM heat for 5 minutes. As it cooks, spoon sauce on top of chicken often while it cooks. Sauce will reduce in volume slightly as it cooks. When fully cooked, chicken should have an internal temp. of 165°F. Remove from heat.

    4. To serve, spoon additional sauce over chicken; garnish each piece with chopped parsley and a half slice of an orange. Serve hot, and enjoy!

    Nutrition Facts
    Orange Dijon Chicken Breasts
    Amount Per Serving (1 chicken breast)
    Calories 307 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 4g25%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 73mg24%
    Sodium 490mg21%
    Potassium 447mg13%
    Carbohydrates 40g13%
    Fiber 1g4%
    Sugar 37g41%
    Protein 24g48%
    Vitamin A 62IU1%
    Vitamin C 4mg5%
    Calcium 23mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Orange Dijon Chicken Breasts are delicious, and are so easy to make! Chicken breasts are pan-seared, then covered in a simple orange sauce.


    Jan
    2022

    Firecracker Chicken Meatballs

    categories: Chicken, Main Dishes
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    Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!
    Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!

    We love these delicious meatballs, made using ground chicken, for a slightly more healthy recipe than traditional beef meatballs! They are covered in a “not too sweet, and not too spicy” sauce and are full of protein and flavor!

    Firecracker chicken meatballs are easy to prepare and are quite filling, especially when served on a bed of rice, with some cooked veggies on the side!

    I found the original recipe on Pinterest and made only a couple very small changes. We truly enjoy eating them and love the fact that the leftovers are just as good the next day! That’s a win-win in my book!

    Today I want to show you just how easy they are to make, so here we go:

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

    Time to Make Some Firecracker Chicken Meatballs

    In a medium-sized mixing bowl, stir together Panko bread crumbs, grated Parmesan cheese, garlic powder, ground ginger, and red pepper flakes until combined.

    Add a pound of ground chicken, a large egg, and 2 Tablespoons of “buffalo sauce”. I use Frank’s Red Hot Sauce, which can be found in most grocery stores.

    Using a spoon, fork, or your clean hands, mix all the meatball ingredients together until they’re fully combined with the ground chicken. This is the mixture you will use to make the firecracker chicken meatballs!

    Panko crumbs, Parmesan cheese, garlic powder, ground ginger and red pepper flakes in bowl.Ground chicken, egg, and hot sauce are added to bread crumb/cheese mixture for meatballs.

    Form Meatballs And Pan-Sear Them In A Skillet

    Once all the meatball ingredients are thoroughly combined, it’s time to shape the meatballs. The mixture will be very “wet” in texture. Evenly divide the meat mixture into 12 similar sized portions (I usually eyeball it, but you can weigh portions if desired).

    Roll each portion into a ball between the palms of your hands. Yes… it is a bit messy! Place each meatball on foil or wax paper until they are all formed.

    Heat olive oil in a large non-stick skillet on medium high heat. Once the oil is very hot (but not smoking), add the meatballs, leaving space between each one.

    Once you place them into the hot skillet do not move them! Cook for about 3 minutes or so (without disturbing them) and then carefully turn the meatballs over to brown the other side.

    Continue to cook for another 6-7 minutes, turning the meatballs every minute or so to brown all the edges. When done, the meatballs should be brown on all sides, and cooked all the way through.

    You can test the internal temperature with a meat thermometer to check on done-ness, if desired. The finished meatballs should have an internal temperature of 165°F.

    The meat mixture for Firecracker Chicken Meatballs is ready to shape and cook.A dozen firecracker chicken meatballs cooking in olive oil in skillet.Chicken meatballs are browned on all sides in hot oil until cooked through.

    Make The Sweet And Spicy Sauce

    Making the sauce for the meatballs is a cinch! I try to mix it together while the meatballs are browning, which saves time. Mix brown sugar, buffalo sauce, water and apple cider vinegar in a small bowl, using a spoon or fork.

    Continue to stir these ingredients together until all of the brown sugar has dissolved. Now you’re ready for the final step!

    Brown sugar, hot sauce, cider vinegar and water are mixed in a small bowl to make a sauce.Bowl with the glazing sauce for the firecracker chicken meatballs.

    Final Step

    Pour the sauce over the fully browned/cooked meatballs in the skillet, and stir gently to coat them with the sauce. Continue to cook on medium-low heat for about 2-3 minutes, stirring occasionally to prevent scorching.

    Keep an eye on the sauce, because it has brown sugar in it and you don’t want that sugar to burn. I like to spoon the sauce on top of the meatballs as they cook.

     When the sauce is done, it will have thickened slightly and will look rather “syrup-like” in texture. Remove the skillet from the heat once the sauce has thickened. Be sure to dish up the meatballs while the sauce and the meatballs are hot!

    Sauce is added to cooked chicken meatballs in skillet and cooked until it thickens.

    Serve the Firecracker Chicken Meatballs

    Now your firecracker chicken meatballs are ready to serve! We usually plan for three meatballs per adult serving, and serve them on steamed white rice, with veggies on the side.

    Spoon a little of the sauce over the meatballs, then sprinkle with sliced green onions and sesame seeds, if desired. The sliced green onions and sesame seeds are optional, but we like the color and flavor they add.

    Serve this dish hot… and enjoy! The meatballs have a little kick to them (but not too much!). They have GREAT flavor, and we love them paired with the neutral tasting white rice.

    Firecracker chicken meatballs are served on top of white rice, with veggies on the side.

    I really hope you enjoy these easy to make firecracker chicken meatballs. We sure do! Thanks for stopping by, and I hope you will come back soon for more family-friendly recipes. Have a great day!

    Looking For More MEATBALL 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 meatball recipes there for you to enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Recipe Slightly Adapted From: Mason Woodruff at: https://masonfit.com/pan-fried-firecracker-chicken-meatballs/

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    Firecracker Chicken Meatballs
    Prep Time
    10 mins
    Cook Time
    13 mins
    Total Time
    23 mins
     

    Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!

    Category: Main Dish
    Cuisine: American
    Keyword: firecracker chicken meatballs
    Servings: 12 meatballs
    Calories Per Serving: 121 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Meatballs:
    • 1 Tablespoon extra virgin olive oil to cook meatballs
    • ¼ cup Panko bread crumbs
    • ¼ cup grated Parmesan cheese
    • 1 teaspoon garlic powder
    • 1 teaspoon ground ginger
    • ½ teaspoon red pepper flakes
    • 1 pound ground chicken
    • 1 large egg
    • 2 Tablespoons buffalo sauce (I use Frank's Red Hot)
    For Sauce:
    • ½ cup dark brown sugar (packed)
    • ¼ cup buffalo sauce (I use Frank's Red Hot)
    • 2 Tablespoons water
    • 2 Tablespoons apple cider vinegar
    Serve meatballs sprinkled with sesame seeds and sliced green onions, if desired (optional, but good!)
      US Customary - Metric
      Instructions

      1. In a medium mixing bowl, stir together Panko crumbs, grated Parmesan, garlic powder, ground ginger, and red pepper flakes until combined. Add ground chicken, egg, and 2 T. buffalo sauce. Using a spoon, fork, or clean hands, mix meatball ingredients together until fully combined.

      2. Evenly divide mixture into 12 equal portions (I usually eyeball it, but you can weigh portions if desired). Roll each portion into a ball between the palms of your hands. Place each meatball on foil or wax paper until they are all formed.

      3. Heat olive oil in a large non-stick skillet on medium high heat. Once oil is very hot (but not smoking), add meatballs, leaving space between each one. Cook for about 3 minutes or so (without disturbing them) and then carefully turn meatballs over to brown the other side. Continue to cook for 6-7 minutes, turning meatballs every 1-2 minutes to brown all edges. When done, meatballs should be brown on all sides, and cooked through. If desired, use a meat thermometer to check on done-ness. Fully cooked meatballs should have an internal temperature of 165°F.

      4. Mix brown sugar, buffalo sauce, water and cider vinegar in a small bowl, using a spoon or fork. Stir until brown sugar has dissolved. Pour sauce over meatballs; stir gently to coat them with sauce. Cook on medium-low heat 2-3 minutes, stirring occasionally to prevent scorching. When sauce is done, it will have thickened slightly and will look rather "syrup-like" in texture. Remove skillet from heat.

      5. Serve meatballs on top of rice. Spoon remaining sauce onto meatballs. Sprinkle with sliced green onions/sesame seeds, if desired (optional but GOOD). Enjoy!

      Nutrition Facts
      Firecracker Chicken Meatballs
      Amount Per Serving (1 meatball per serving)
      Calories 121 Calories from Fat 45
      % Daily Value*
      Fat 5g8%
      Saturated Fat 2g13%
      Trans Fat 1g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 3g
      Cholesterol 50mg17%
      Sodium 304mg13%
      Potassium 229mg7%
      Carbohydrates 10g3%
      Fiber 1g4%
      Sugar 9g10%
      Protein 8g16%
      Vitamin A 65IU1%
      Vitamin C 1mg1%
      Calcium 39mg4%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!


      Jan
      2022

      TexMex Turkey Meatloaf

      categories: Main Dishes, Turkey
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      Make a yummy, cheese-topped TexMex Turkey Meatloaf, with onion, bell pepper, and Mexican spices. This EASY TO MAKE main dish has great FLAVOR!
      Make a yummy, cheese-topped TexMex Turkey Meatloaf, with onion, bell pepper, and Mexican spices. This EASY TO MAKE main dish has great FLAVOR!

      Today I want to share a recipe I created for TexMex turkey meatloaf. When I first made this dish, I had a pound of ground turkey I wanted to use up. I added ingredients I thought would enhance the flavor. My husband and I are the only ones still in our home, so I make this meatloaf with one pound of ground turkey, and it yields 4 servings. It’s a perfect meal for the two of us (and for leftovers). The meatloaf freezes very well, and can easily be doubled.

      Turkey tends to be very mild in flavor, so I add garlic powder, ground cumin, chili powder, oregano, salt, pepper, and taco sauce to season the meat. Several veggies are included (carrots, onion and red bell pepper) to add additional flavor. Egg and bread crumbs are also included to bind it all together. The meatloaf is topped with grated cheddar cheese, which melts during baking. The result is a delicious, Southwest-inspired meatloaf! YUM!

      With only about 10 minutes of prep work, this truly is a simple, quick dish to prepare and pop in the oven. TexMex meatloaf bakes for about 40 minutes, and then it’s ready to serve! Let me show you how easy it is to make this dish:

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

      Make The Meatloaf

      Preheat your oven to 350°F.  The meatloaf takes only a few minutes to prepare, so you want your oven hot and ready! Mix the ingredients for the meatloaf together in a large mixing bowl. To form the meatloaf you will need ground turkey, egg, shredded carrots, yellow onion, red bell pepper, bread crumbs, spices and taco sauce. The spices I use to season the ground turkey are garlic powder, chili powder, cumin, oregano, salt and pepper.

      Combine these ingredients together. I find it easiest to use my clean hands to do this. Once combined, realize you FORGOT to put in the taco sauce so add the taco sauce (forgot to add it before taking the first photo!). Yep, this meatloaf has taco sauce in it. You can use your favorite brand. Make sure the ingredients for the meatloaf have been thoroughly combined.

      Ingredients for the TexMex turkey meatloaf are combined in a mixing bowl.Taco sauce is added to the meatloaf mixture to enhance flavor.

      Bake The Meatloaf

      Lightly grease or spray an 8½” or 9″ loaf pan . Spoon the meatloaf mixture into the prepared pan and press it down slightly to fill the pan. NOTE:  You will notice the pan will only be filled about half way up the sides (this recipe will yield 4 servings).

      The meatloaf mixture is packed into a loaf pan for baking.

      Place the pan on a middle rack into your preheated oven.  Bake, UNCOVERED, at 350°F. for 40-45 minutes. NOTE: When the meatloaf has baked for 25 minutes, remove the pan from the oven. Sprinkle the top of the meatloaf with grated cheddar cheese. Return pan to the oven and finish baking the remaining 15 minutes (uncovered). When done, the meatloaf will be browned and the cheese on top will be melted.

      NOTE **If you double this recipe, bake the meatloaf for 55-60 minutes total, due to the increased volume. Add the grated cheese 15 minutes before it is finished baking.

      Grated cheddar cheese is added to the top of the meatloaf during baking time.

      Slice And Serve The TexMex Turkey Meatloaf

      Transfer the pan from the oven to a wire rack to cool for a couple of minutes. You can cut the meatloaf right in the pan OR you can remove the entire loaf from the pan after it cools a bit.  I typically remove the TexMex turkey meatloaf from the pan (with 2 spatulas), and find it easier to cut and serve that way.

      Slice the meatloaf into 4 equal-sized portions, and serve. We enjoy this meatloaf with creamy mashed potatoes and a green veggie on the side. It is a delicious comfort food style meal. The spices and taco sauce provide a nice twist, giving this meatloaf great TexMex flavor.

      Topped with melted cheddar cheese, the baked TexMex Turkey Meatloaf is ready to slice and eat.A slice of the TexMex turkey meatloaf, served on a plate with potatoes and green beans.

      I hope you have a chance to make this delicious turkey meatloaf for yourself and those you love. Thank you for stopping by today. Please come back again soon for more family-friendly recipes. Take care and have a great day.

      Looking For More MEATLOAF Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a couple more meatloaf recipes you might enjoy, including Cheesy Italian Meatloaf and Really GOOD Meatloaf. If you enjoy meatloaf, you might also enjoy trying my recipe for Easy Beef Stuffed Rolls.

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

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

      Author's signature

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      TexMex Turkey Meatloaf
      Prep Time
      10 mins
      Cook Time
      40 mins
      Total Time
      50 mins
       

      Make a yummy, cheese-topped TexMex Turkey Meatloaf, with onion, bell pepper, and Mexican spices. This EASY TO MAKE main dish has great FLAVOR!

      Category: Main Dish
      Cuisine: American
      Keyword: TexMex turkey meatloaf
      Servings: 4
      Calories Per Serving: 250 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 pound ground turkey
      • ½ cup plain bread crumbs
      • 1 large egg
      • ¼ cup yellow onion ,chopped
      • ¼ cup red bell pepper , chopped
      • ¼ cup shredded carrot
      • ½ teaspoon chili powder
      • ¼ teaspoon garlic powder
      • ¼ teaspoon ground cumin
      • ½ teaspoon salt
      • ¼ teaspoon ground black pepper
      • ¼ teaspoon dried oregano
      • 2 Tablespoons taco sauce
      For Topping:
      • ⅓ cup shredded cheddar cheese
      US Customary - Metric
      Instructions

      1. Preheat oven to 350°F. Lightly grease or spray an 8½" or 9" loaf pan.

      2. In a large mixing bowl, combine all ingredients (EXCEPT cheese) together. I find it easiest to use my clean hands to do this.

      3. Spoon the meatloaf mixture into prepared pan; press mixture down slightly to fill the pan. NOTE:  Pan will only be filled about half way up the sides.

      4. Place pan on middle rack in oven.  Bake, UNCOVERED, at 350°F. for 40-45 minutes. **When meatloaf has baked for 25 minutes, remove pan from oven. Sprinkle top of meatloaf with grated cheese. Return pan to oven and finish baking the remaining 15 minutes (uncovered). When done, meatloaf will be browned and cheese will be melted.

      5. Transfer pan to wire rack to cool 2-3 minutes. Slice into 4 portions and serve.

      Recipe Notes

      NOTE: If you double this recipe, bake meatloaf for 55-60 minutes due to the increased volume. 

      Nutrition Facts
      TexMex Turkey Meatloaf
      Amount Per Serving (1 slice (1/4 of total))
      Calories 250 Calories from Fat 63
      % Daily Value*
      Fat 7g11%
      Saturated Fat 3g19%
      Trans Fat 1g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 2g
      Cholesterol 119mg40%
      Sodium 563mg24%
      Potassium 470mg13%
      Carbohydrates 13g4%
      Fiber 1g4%
      Sugar 2g2%
      Protein 33g66%
      Vitamin A 1914IU38%
      Vitamin C 13mg16%
      Calcium 113mg11%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make a yummy, cheese-topped TexMex Turkey Meatloaf, with onion, bell pepper, and Mexican spices. This EASY TO MAKE main dish has great FLAVOR!


      Dec
      2021

      Creamy Chicken Primavera

      categories: Chicken, Main Dishes
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      Creamy Chicken Primavera is an all in one dish, with chicken breasts, pasta, zucchini, carrots and onions in a velvety Parmesan cheese sauce.Creamy Chicken Primavera is an all in one dish, with chicken breasts, pasta, zucchini, carrots and onions in a velvety Parmesan cheese sauce.

      Years ago I bought a cookbook in a used bookstore. This particular cookbook was over 600 recipes for chicken that were submitted by “celebrities” from around the world. The recipe for creamy chicken primavera was contributed by Connie Chung, a famous news anchor from NBC News (back in the day).

      I made a few changes to her original recipe, and we enjoy this delicious, all in one chicken meal. How can you go wrong with pasta, chicken, veggies and cheese in a creamy sauce. Right? Anyways, the recipe is fairly straightforward and simple to prepare, but has great flavor! Today I want to share the recipe for this yummy meal with you. Here’s how to make it:

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

      Prepare The Chicken And Pasta

      Cut three boneless, skinless chicken breasts into cubes, about 2″ each. Pat the chicken dry with paper towels, and set aside, while you begin cooking the pasta.

      Boneless, skinless chicken breasts are cut into bite-sized cubes.

      Cook the spaghetti noodles in a large saucepan in boiling water, according to the time given in the package instructions.

      Spaghetti noodles are cooked in boiling water per package instructions.

      While the pasta is cooking, you can finish preparing the rest of the dish. Heat oil in a medium skillet until very hot, but not smoking. Add the chicken cubes and cook in the hot oil, turning to cook on all sides. the chicken is done when heated through and light golden brown in color. Stir in minced garlic and continue cooking, stirring often, for about 30 seconds.

      Add white wine, onion, and sliced zucchini and carrots to the skillet. Cook only until the zucchini is tender (3-4 minutes). Remove from heat and keep warm until pasta is done cooking.

      Cubes of chicken breast are cooked in hot vegetable oil until lightly browned.Garlic, onion, zucchini and carrot slices are added to the cooking chicken pieces.

      Time To Put This Dish All Together!

      When the pasta is done cooking, drain the water off in a colander, but don’t rinse the pasta. Place the hot spaghetti back into the large saucepan, then add the chicken and veggie mixture from the skillet.

      Top the pasta with grated Parmesan cheese, pimientos (optional), and half and half. Mix well using tongs, until all ingredients are evenly distributed and covered with the creamy sauce. Cook on low heat for 1-2 minutes, tossing often, only until heated through and cheese has melted. Season to taste with salt and pepper, and then it’s ready to serve.

      Spaghetti noodles are cooked, drained and then placed back into large saucepan.Chicken mixture, Parmesan cheese, pimiento and half and half are added to the pasta.After ingredients are combined and cheese melts, creamy chicken primavera is ready.

      Serve The Creamy Chicken Primavera

      Place portions of the creamy chicken primavera into individual serving bowls. Top each portion with additional grated Parmesan cheese, if desired, for extra flavor. Serve the creamy pasta primavera immediately while hot!

      A bowl full of creamy chicken primavera with veggies, ready to eat.A close up photo of the creamy chicken primavera in the bowl.

      Thanks for stopping by today. I hope you have the chance to make this delicious all in one dish, and trust you will enjoy it as much as we do. Take care, and have a wonderful day.

      Looking For More CHICKEN Recipes?

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

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

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

      Author's signature

      Recipe adapted from the cookbook: “Celebrity Chicken”, page 177, contributed by Connie Chung, published by Celebrity Cuisine, 1987.

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      Creamy Chicken Primavera
      Prep Time
      15 mins
      Cook Time
      11 mins
      Total Time
      26 mins
       

      Creamy Chicken Primavera is an all in one dish, with chicken breasts, pasta, zucchini, carrots and onions in a velvety Parmesan cheese sauce.

      Category: Main Course
      Cuisine: American
      Keyword: creamy chicken primavera
      Servings: 5
      Calories Per Serving: 537 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 3 medium chicken breasts (boneless/skinless) cut into 2" cubes
      • 3 Tablespoons vegetable oil
      • 1 clove garlic minced
      • 3 Tablespoons white wine
      • 1 medium zucchini thinly sliced
      • 1 medium carrot peeled/thinly sliced
      • 1 medium yellow onion peeled/chopped
      • ¾ pound spaghetti pasta =12 ounces
      • 1 cup half and half
      • ½ cup grated Parmesan cheese + more for garnish, if desired
      • ¼ cup diced pimiento (optional)
      US Customary - Metric
      Instructions

      1. Cut chicken breasts into 2" cubes. Pat chicken dry with paper towels; set aside.

      2. Cook pasta in boiling water in large saucepan, following package instructions.

      3. While pasta cooks, prepare rest of the dish. Heat oil in a medium skillet until very hot, but not smoking. Add chicken; cook on all sides until chicken is cooked through and light golden brown. Stir in minced garlic; continue cooking, stirring often, for about 30 seconds. Add wine, onion, zucchini and carrots to skillet. Cook, stirring occasionally, only until zucchini is tender (3-4 minutes). Remove from heat; keep chicken warm until pasta is done cooking

      4. When pasta is done cooking, drain in a colander, but don't rinse the pasta. Place hot pasta back into saucepan. Add chicken/veggie mixture. Top with Parmesan, pimientos (if using), and half and half. Mix well using tongs, until all ingredients are evenly distributed and covered with sauce. Cook on low heat for 1-2 minutes, tossing often, only until heated through and cheese has melted. Season to taste with salt and pepper.

      5. To serve, place portions in individual bowls or on plates. Sprinkle each portion with additional Parmesan cheese, if desired. Serve immediately while hot!

      Nutrition Facts
      Creamy Chicken Primavera
      Amount Per Serving (1 (1/5 of total))
      Calories 537 Calories from Fat 180
      % Daily Value*
      Fat 20g31%
      Saturated Fat 7g44%
      Trans Fat 1g
      Polyunsaturated Fat 6g
      Monounsaturated Fat 5g
      Cholesterol 70mg23%
      Sodium 268mg12%
      Potassium 660mg19%
      Carbohydrates 58g19%
      Fiber 3g13%
      Sugar 5g6%
      Protein 29g58%
      Vitamin A 2395IU48%
      Vitamin C 11mg13%
      Calcium 197mg20%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Creamy Chicken Primavera is an all in one dish, with chicken breasts, pasta, zucchini, carrots and onions in a velvety Parmesan cheese sauce.


      Nov
      2021

      Mexican Shredded Chicken (crock pot)

      categories: Chicken, Main Dishes, Slow Cooker Recipes
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      Make Mexican Shredded Chicken in a crock pot to use in tacos, burritos, quesadillas, taco salads, enchiladas, etc. It’s easy to make and delicious!
      Make Mexican Shredded Chicken in a crock pot to use in tacos, burritos, quesadillas, taco salads, enchiladas, etc. It's easy to make and delicious!

      Today I want to share a recipe I use often for Mexican shredded chicken. There are only a couple simple steps to prep the chicken before adding it to a slow cooker to finish cooking. The meat is seasoned well, and adds great flavor to quite a variety of dishes! You should end up with enough shredded chicken for at least 8 servings (depending on how you choose to use it)

      I’ve made shredded chicken this way for years now. I love it’s simple added ingredients that I almost always have in my kitchen. This recipe uses boneless, skinless chicken breasts, but you can make it with a combination of breasts and thighs, if that’s what you have. The recipe can also be easily doubled, and it freezes well! Here’s the way I make Mexican shredded chicken:.

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

      Prepare And Pan-Sear The Chicken

      Cut boneless, skinless chicken breasts into cubes, about 2″ in size. Use paper towels to pat the chicken dry (drying the chicken helps it brown quickly instead of steaming it). Heat 2 Tablespoons of oil on medium-high heat in a large skillet.

      Add the dried chicken pieces, and quickly sear them until browned on all sides. You do not have to cook them all the way through, because the crock pot will do that. You just want the outside of the chicken pieces to be nicely browned. 

      Chicken breasts are cut into cubes, then dried on paper towels before cooking.Boneless, skinless chicken breast cubes are lightly browned in hot oil in a skillet.

      Into The Crock Pot It Goes!

      When done, transfer the chicken pieces from the skillet into a crock pot. Reserve the remaining liquid in the skillet. Add a half cup of water to the “drippings” in the skillet, and cook for about a minute. This helps de-glaze the skillet and adds in any little browned bits of chicken to help flavor the sauce. Pour this liquid over the chicken pieces in the crock pot.

      Water is added to skillet to help deglaze the pan after browning chicken.Water and pan drippings are poured onto the browned chicken pieces in crock pot.

      Add The Seasoning Sauce Then Cook!

      Now it’s time to make the easy seasoning sauce. Combine soy sauce, lime juice, brown sugar, chopped green onions, red pepper flakes, cumin, chili powder and garlic powder in a medium bowl. Stir well, until the brown sugar has dissolved and the ingredients are fully incorporated.

      Once combined, pour the seasoning sauce into the crock pot. Stir well, to coat the chicken with the sauce. Put the lid on the crock pot and cook the Mexican shredded chicken for 4-5 hours on LOW heat, OR  for 3 hours on HIGH heat.

      A seasoning sauce is mixed together and poured over the chicken in the crock pot.Mexican shredded chicken is cooked in a crock pot for several hours.

      Time To Shred The Cooked Chicken

      Once the chicken has finished cooking, transfer the chicken to a large bowl using a slotted spoon. There will still be quite a bit of liquid left in the crock pot. Hang on to that, because you can use some of it, okay?

      Shred the cooked chicken using two forks. It should shred very easily and only takes a couple of minutes. Add a couple spoonfuls (or more, if desired) of the reserved crock pot sauce to the chicken. This will help ensure your Mexican shredded chicken is juicy (and not dry). Now the shredded chicken is ready to be used in your favorite recipes.

      Two forks are used to pull apart the Mexican shredded chicken after it has been fully cooked.Mexican shredded chicken is now ready to use in a favorite dish like tacos, burritos, etc.

      Serving Mexican Shredded Chicken

      There are LOTS of ways to use Mexican shredded chicken. You can use this well-seasoned chicken for enchiladas, tostadas, flautas, taco salads, burritos and chimichangas. Some of our favorite ways to enjoy this shredded chicken are pictured below. The chicken is the featured ingredient in our chicken taco salad bowls, quesadillas and tacos.

      Mexican Shredded Chicken is featured in a Taco Salad Bowl.A chicken quesadilla is served, using the shredded chicken inside.The Mexican shredded chicken can be used to fill tacos for a quick dinner.

      I hope you have the chance to try this recipe for Mexican Shredded Chicken. Once made, it is very versatile and can be used in a multitude of dishes. The shredded chicken also freezes well (if wrapped well and stored in an airtight container). Thanks for visiting my blog, and I hope you will come back soon for more family-friendly recipes. Have a good 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 yummy chicken recipes for you to enjoy, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

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

      Author's signature

      Original recipe source: unknown (written down years ago on a piece of paper-no original source noted)

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      Mexican Shredded Chicken (crock pot)
      Prep Time
      15 mins
      Cook Time
      4 hrs 30 mins
      Total Time
      4 hrs 45 mins
       

      Make Mexican Shredded Chicken in a crock pot to use in tacos, burritos, quesadillas, taco salads, enchiladas, etc. Easy to make and delicious!

      Category: Entree
      Cuisine: Mexican
      Keyword: Mexican shredded chicken
      Servings: 8
      Calories Per Serving: 185 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 2 Tablespoons vegetable oil
      • 4 large boneless, skinless chicken breasts approx. 2 lbs.
      • ⅓ cup water
      Seasoning Sauce:
      • ⅓ cup light soy sauce
      • 1 Lime Juice of 1 lime
      • 3 Tablespoons brown sugar
      • 2 stems green onions (scallions) sliced (green + white parts)
      • ½ teaspoon chili powder
      • ½ teaspoon ground cumin
      • ½ teaspoon garlic powder
      • ½ teaspoon red pepper flakes
      US Customary - Metric
      Instructions

      1. Cut chicken into 2" cubes. Pat chicken dry with paper towels. Heat 2 Tablespoons of oil on medium-high heat in a large skillet. Add chicken; quickly sear until nicely browned on all sides. Do not cook them all the way through (crock pot will finish).

      2. Transfer browned chicken from skillet into crock pot. Reserve remaining liquid in skillet. Add water to "drippings" in skillet; cook/stir for one minute. Pour this liquid over chicken in crock pot.

      3. Make the seasoning sauce: Combine all sauce ingredients in a medium bowl. Stir well, until brown sugar has dissolved and ingredients are fully incorporated. Pour seasoning sauce into crock pot. Stir well, to coat chicken with sauce. Put the lid on the crock pot. Cook for 4-5 hours on LOW heat, OR 3 hours on HIGH heat.

      4. Once done cooking, transfer chicken to large bowl using a slotted spoon. There will still be liquid left in the crock pot. Shred chicken using two forks. Add a couple spoonfuls (or more) of reserved crock pot liquid to the chicken. This helps ensure the shredded chicken is juicy (and not dry). Now the shredded chicken is ready to be used in your favorite recipes. Enjoy!

      Nutrition Facts
      Mexican Shredded Chicken (crock pot)
      Amount Per Serving (1 (1/8 of total))
      Calories 185 Calories from Fat 54
      % Daily Value*
      Fat 6g9%
      Saturated Fat 1g6%
      Trans Fat 1g
      Polyunsaturated Fat 2g
      Monounsaturated Fat 2g
      Cholesterol 73mg24%
      Sodium 678mg29%
      Potassium 463mg13%
      Carbohydrates 6g2%
      Fiber 1g4%
      Sugar 5g6%
      Protein 25g50%
      Vitamin A 115IU2%
      Vitamin C 3mg4%
      Calcium 15mg2%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make Mexican Shredded Chicken in a crock pot to use in tacos, burritos, quesadillas, taco salads, enchiladas, etc. Easy to make and delicious!


      Nov
      2021

      Crock Pot Mongolian Beef

      categories: Beef, Main Dishes, Slow Cooker Recipes
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      Crock Pot Mongolian Beef is a delicious, easy meal you’ll love! Strips of beef are cooked in Asian sauce until tender, then served on rice!Crock Pot Mongolian Beef is a delicious, easy meal you'll love! Strips of beef are cooked in Asian sauce until tender, then served on rice!

      Looking for a delicious, hearty dish you can whip up in a few minutes and then throw in the slow cooker? Try this yummy recipe for crock pot Mongolian beef! It’s SIMPLE to prepare, and then your handy dandy slow cooker does the rest of the work for you! If you don’t have a lot of time to prepare dinner (busy days, right?), this dish is a perfect solution.

      Strips of beef (I use flank steak) are cooked low and slow in a delicious Asian-inspired, slightly sweet sauce. The beef strips, once cooked, are coated in a thick, lip-smackin’ sauce and are incredibly tender. We enjoy the beef and sauce served on rice, with a veggie on the side. It’s a delicious and hearty meal you’re going to love! Here’s how simple it is to make:

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

      Prepare The Meat

      For this recipe you will need 1¾ pounds of flank steak. It is usually packaged as a long, flat strip of meat. You will need to slice the beef into thin (about ½”) strips. TIP: If you freeze the flank steak for about 15 minutes, it will be much easier to slice.

      Put the strips of beef into a large re-sealable plastic bag. Add cornstarch to the bag, and shake well, to cover the beef strips with cornstarch. The cornstarch will help to thicken the sauce for this recipe. Set the bag aside once the meat is fairly well-coated.

      Flank steak is sliced into thin strips on a cutting mat.Strips of flank steak are coated with cornstarch in a large plastic bag.

      Make The Sauce

      Okay… now it’s time to make the sauce. It’s EASY! The sauce ingredients can be added directly to your crock pot. To make the sauce you will need water, low-sodium soy sauce, brown sugar, olive oil, minced garlic, and grated carrots.

      Add the sauce ingredients to the slow cooker. Stir well, to fully dissolve the brown sugar and combine the ingredients.

      All ingredients for the Asian-inspired sauce are combined in a slow cooker.Sauce for the Mongolian beef is stirred to combine, before adding meat.

      Ready, Set… Cook!

      Add the prepared beef strips to the slow cooker and stir, to combine with the sauce. Now the crock pot Mongolian beef is ready to cook. See how easy that was?

      There are two choices for how long you want to cook this dish. You can either cook it on HIGH for 2-3 hours OR you can cook it on LOW for 4-5 hours. I usually cook it on a low setting, because then I can simply not think about it, and go about my business. Towards the end of the cooking time I make a pot of rice (and a veggie) to serve with this dish.

      Strips of beef are added to the crock pot with sauce and cooked several hours until tender.

      When done, the sauce will have thickened, and the beef strips will be incredibly tender. This means the crock pot Mongolian beef is ready for serving. Whoo Hoo!

      When done cooking, Crock Pot Mongolian Beef will be tender and coated in a thick sauce.

      Serving Crock Pot Mongolian Beef

      To serve this meal, I lay down a base of steamed rice on each plate, and spoon the crock pot Mongolian beef (and sauce) on top. At this point, this meal is ready to eat, but if you want to “fancy it up” just a bit, why not make it “pop” a bit more? We eat with our eyes first, so I enjoy making it LOOK GOOD, too!

      I like to garnish each serving with a few grated carrots and chopped green onions. It gives this dish color (and even more flavor!). When served with a nice green veggie (we enjoy steamed broccoli), this becomes a very pleasing to look at meal! Just wait until you taste it, though. It is DELICIOUS!

      Crock pot Mongolian beef is served on rice, with a garnish of chopped green onions.Steamed white rice and broccoli are served with the crock pot Mongolian beef.

      Thanks for stopping by today. I hope you have the opportunity to try this meal, and trust you will enjoy it as much as we do. Have a great day, and please come back soon for more family-friendly recipes. Take care!

      Looking For More CROCK POT Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several slow cooker recipes you might enjoy, including:

      Want More Recipes? Get My FREE Newsletter!

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

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

      Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:       The Grateful Girl Cooks!
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      Author's signature

      Recipe adapted from Alyssa at: http://therecipecritic.com/2015/08/slow-cooker-mongolian-beef/

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Crock Pot Mongolian Beef
      Prep Time
      10 mins
      Cook Time
      4 hrs
      Total Time
      4 hrs 10 mins
       

      Crock Pot Mongolian Beef is a delicious, easy meal you'll love! Strips of beef are cooked in Asian sauce until tender, then served on rice!

      Category: Dinner, Main Dish
      Cuisine: Asian
      Keyword: crockpot Mongolian beef
      Servings: 6
      Calories Per Serving: 369 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1¾ pounds flank steak
      • ¼ cup cornstarch
      • ¾ cup water
      • ½ cup low-sodium soy sauce
      • ¾ cup brown sugar dark or light
      • 2 Tablespoons olive oil
      • 1 cup grated carrots
      • 1 teaspoon minced garlic
      • chopped green onions/grated carrots, for garnish OPTIONAL, but GOOD
      US Customary - Metric
      Instructions

      1. Slice beef into strips (about ½") . TIP: If you freeze meat for 15 minutes, it's easier to slice. Put beef strips of beef in a large re-sealable plastic bag. Add cornstarch. Shake well, to coat beef strips with cornstarch. Set bag aside once meat is well-coated.

      2. Add water, soy sauce, brown sugar, oil, carrots and garlic to crock pot. Stir well, to dissolve brown sugar and combine ingredients.

      3. Add beef strips to crock pot; stir, to cover with sauce. Cook on HIGH (lid on) for 2-3 hours OR you can cook it on LOW (lid on) for 4-5 hours. When done, sauce will have thickened and meat will be very tender.

      4. Serve the beef (and sauce) on top of rice. If desired, garnish each serving with additional shredded carrots and chopped green onions. Enjoy!

      Nutrition Facts
      Crock Pot Mongolian Beef
      Amount Per Serving (1 (1/6 of total))
      Calories 369 Calories from Fat 99
      % Daily Value*
      Fat 11g17%
      Saturated Fat 3g19%
      Polyunsaturated Fat 1g
      Monounsaturated Fat 6g
      Cholesterol 79mg26%
      Sodium 803mg35%
      Potassium 598mg17%
      Carbohydrates 36g12%
      Fiber 1g4%
      Sugar 28g31%
      Protein 30g60%
      Vitamin A 3564IU71%
      Vitamin C 2mg2%
      Calcium 64mg6%
      Iron 3mg17%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Crock Pot Mongolian Beef is a delicious, easy meal you'll love! Strips of beef are cooked in Asian sauce until tender, then served on rice!


      Oct
      2021

      Salmon and Pearl Couscous Bowl

      categories: Main Dishes, Seafood
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      Looking for quick dinner ideas? Try a delicious Salmon and Pearl Couscous Bowl, with chives, lemon and peas, and on the table in 30 minutes!
      Looking for quick dinner ideas? Try a delicious Salmon and Pearl Couscous Bowl, with chives, lemon and peas, and on the table in 30 minutes!

      We happen to love salmon in our home. Years ago I didn’t like it… in fact we almost never had it. Then a switch was flipped with my taste buds, and I began to enjoy it. Now for the past 10-15 years we try to eat salmon about once a week, and I LOVE it! Who knew that your taste buds can really change, after all? I even have lots of salmon recipes on my blog now, to prove it!

      Today I want to share a really yummy all-in-one meal that features salmon fillets and pearl couscous, topped with a drizzling oil with lemon and chives. Throw in some peas, garlic and shallots for more flavor, and this is a great meal that’s ready to serve in 30 minutes. I found the recipe in one of my beloved cookbooks, and knew I had to share the recipe on my blog. Here’s how to make this delicious 30-minute meal:

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

      TIP: Before beginning- preheat your oven to 200°F. Place an empty, oven-proof baking dish (large enough for 4 salmon fillets) in the oven (on a middle rack) while it preheats.

      NOTE: The recipe (as written in recipe card below) makes 4 servings. My photos reflect only the amounts used for 2 servings, just so you know. 

      Cook The Salmon Fillets

      Okay… while the oven preheats, prepare the salmon fillets. Pat each one dry using paper towels, and then lightly season the top with salt and pepper. NOTE: The reason to pat the salmon dry is because excess moisture tends to “steam” the salmon. You want them dry so the salmon can be pan-seared and crispy brown.

      Heat 1 Tablespoon of the oil in a large non-stick skillet on medium-high heat. When the skillet is really hot, but not smoking, carefully place salmon, seasoned side down into the hot skillet. Cook the salmon (without moving them) in the skillet for about 5 minutes, until the bottom side is nicely browned.

      Once the bottom has browned well, transfer the fish into the baking dish that has been heating in the oven, with the browned side of the salmon facing up. Bake the salmon (uncovered) at 200°F. for approx. 15 minutes. When done, the salmon will turn a bit opaque, and will flake easily.

      Salmon fillets are patted dry, then seasoned with salt and pepper before cooking.The salmon fillets are pan-seared, seasoned side down in hot oil in a skillet.Browned salmon fillets are baked in the oven after pan-searing.

      Cook The Pearl Couscous While Salmon Bakes

      While the salmon bakes, prepare the couscous. Wipe the skillet (you used for the salmon) clean with paper towels. Put another 1 Tablespoon of oil in the skillet, and heat it on medium-high. Measure the pearl couscous into the hot oil in the skillet. Lightly cook, stirring often, until the couscous turns a light golden brown color. This usually takes only a couple minutes.

      Add the lemon zest, minced shallot and garlic to the couscous. Stir and cook for about 30 seconds (don’t burn that garlic!).

      Pearl couscous is lightly "toasted" in a hot skillet until golden.Shallots, garlic and lemon zest are added to the skillet with toasted pearl couscous.

      Immediately add 3 cups of water to the couscous, and stir to combine. Continue to cook on medium-high heat, stirring often, until the couscous becomes soft, tender to the bite, and the liquid has been absorbed (approx. 11-12 minutes).

      Water is added to the pearl couscous and it begins cooking in skillet.Water has been absorbed into the pearl couscous in the skillet.

      Make The Lemon Chive Drizzling Oil While The Couscous Cooks

      While the couscous is cooking, make the quick and easy drizzling oil for the finished salmon. Place the remaining 2 Tablespoons of oil in a small bowl, then add 1 Tablespoon of lemon juice and 2 Tablespoons of chopped chives. Whisk well, to fully combine these simple ingredients. Set aside.

      A small bowl, holding the lemon chive drizzling oil to top the salmon fillets.

      Final Steps To Finish This Dish

      Now we’re ready for the final steps! As soon as the couscous is tender and the liquid is absorbed, remove the skillet from the heat source. Add frozen peas to the couscous, put a lid on the skillet, and allow to remain undisturbed for 2 minutes. The heat from the couscous will heat the frozen peas through!

      After 2 minutes, take off the skillet lid. Stir in the rest of the chopped chives (2 Tablespoons) and lemon juice (1 Tablespoon). Toss gently, to combine these ingredients with the hot couscous. Season to taste with additional salt and pepper, if desired.

      Frozen peas are added to the skillet of hot pearl couscous.Chopped chives and lemon juice are added to the peas and pearl couscous for seasoning.

      Serving The Salmon and Pearl Couscous Bowl

      To serve, spoon about one fourth of the couscous into each serving bowl. Carefully place a salmon fillet on top of the couscous, re-stir and then drizzle one fourth of the lemon chive oil over the top of the salmon. Repeat for each serving.

      Serve the salmon and pearl couscous bowl while all ingredients are hot, and enjoy this delicious, all-in-one meal! The salmon is nicely browned and should be flaky all the way through. The pearl couscous has a nice light flavor, and the lemon/chive drizzling oil brings it all together in every bite! Hope you enjoy it!

      A Salmon and Pearl Couscous Bowl is served with lemon chive drizzling oil on top.The salmon fillet in the Salmon and Pearl Couscous Bowl is fully cooked and flaky.

      Thank you for stopping by today. I sincerely hope you will come back again soon, to discover more family-friendly recipes to make for those you love. Take care, and have a wonderful day, friends.

      Looking For More SALMON Recipes?

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

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

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

      Author's signature

      Original recipe source: “The Best 30-Minute Recipe” cookbook, page 129, published in 2006, by the Editors of Cooks Illustrated

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      Salmon and Pearl Couscous Bowl
      Prep Time
      15 mins
      Cook Time
      15 mins
      Total Time
      30 mins
       

      Looking for quick dinner ideas? Try a delicious Salmon and Pearl Couscous Bowl, with chives, lemon and peas, and on the table in 30 minutes!

      Category: Main Dish, Seafood
      Cuisine: American
      Keyword: salmon pearl couscous bowl
      Servings: 4
      Calories Per Serving: 551 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 4 salmon fillets (approx. 4 ounces per fillet) , 1¼" thick, skinless
      • salt and pepper , to lightly season salmon
      • 4 Tablespoons olive oil , DIVIDED USE
      • 1½ cups Israeli pearl couscous , uncooked
      • 1 shallot , peeled/finely minced
      • 3 garlic cloves , peeled/finely minced
      • ½ teaspoon grated lemon zest , = finely grated lemon peel
      • 3 cups water
      • ¼ cup chopped chives , DIVIDED USE
      • 2 Tablespoons fresh lemon juice , DIVIDED USE
      • ½ cup frozen peas , frozen, NOT thawed
      US Customary - Metric
      Instructions

      1. TIP: **Before beginning recipe... preheat oven to 200°F. Place an empty, oven-proof baking dish (large enough for salmon fillets) in the oven on the middle rack while the oven preheats.

      2. COOK SALMON- Pat salmon dry with paper towels; season top lightly with salt/pepper. Heat 1 Tablespoon oil on medium-high heat in a large, non-stick skillet. When oil is really hot, but not smoking, carefully place salmon, seasoned side down into skillet. Cook (without moving fillets) about 5 minutes, until bottom side is well browned. Transfer salmon into heated baking dish with browned side facing up. Bake salmon (uncovered) at 200°F. for 15 minutes.

      3. PREPARE COUSCOUS- While salmon bakes, make the couscous. Wipe salmon skillet clean with paper towels. Add 1 Tablespoon of oil to skillet; heat on medium-high. Measure couscous into skillet. Cook, stirring often, until couscous turns golden brown (2-3 minutes). Add lemon zest, minced shallot and garlic. Stir/cook only about 30 seconds (don't burn garlic!). Immediately add 3 cups of water; stir to combine. Cook on medium-high heat, stirring often, until couscous is tender to the bite, and liquid has been absorbed (approx. 11-12 minutes).

      4. MAKE DRIZZLING OIL- While couscous cooks, make drizzling oil. Put remaining 2 Tablespoons oil in small bowl. Add 1 T. of lemon juice and 2 Tablespoons of chopped chives. Whisk well, to fully combine Set aside.

      5. TO FINISH- When couscous is tender and liquid absorbed, remove skillet from heat. Add frozen peas; put a lid on skillet; let sit undisturbed for 2 minutes (heat from couscous will heat frozen peas through). After 2 minutes, remove skillet lid. Stir in remaining chives (2 T.) and lemon juice (1 Tablespoon). Toss gently, to combine with couscous. Season to taste with salt and pepper, if desired.

      6. TO SERVE- Spoon ¼ of the couscous into each bowl. Carefully place a salmon fillet on top of the couscous. Re-stir lemon/chive/oil mixture; drizzle ¼ of it over top of salmon. Repeat for each serving. Serve hot, and enjoy!

      Nutrition Facts
      Salmon and Pearl Couscous Bowl
      Amount Per Serving (1 (1/4 of total))
      Calories 551 Calories from Fat 198
      % Daily Value*
      Fat 22g34%
      Saturated Fat 3g19%
      Polyunsaturated Fat 5g
      Monounsaturated Fat 13g
      Cholesterol 62mg21%
      Sodium 68mg3%
      Potassium 752mg21%
      Carbohydrates 55g18%
      Fiber 4g17%
      Sugar 2g2%
      Protein 32g64%
      Vitamin A 294IU6%
      Vitamin C 13mg16%
      Calcium 48mg5%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Looking for quick dinner ideas? Try a delicious Salmon and Pearl Couscous Bowl, with chives, lemon and peas, and on the table in 30 minutes!


      Sep
      2021

      Ham and Cheddar Gnocchi

      categories: Italian, Main Dishes, Pork
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      Ham and Cheddar Gnocchi is a delicious, creamy, easy, one skillet meal, with ham, potato gnocchi, green beans, cheese, onions and garlic!
      Ham and Cheddar Gnocchi is a delicious, creamy, easy, one skillet meal, with ham, potato gnocchi, green beans, cheese, onions and garlic!

      Do you enjoy eating gnocchi? I sure do… those little fluffy potato bundles can be combined with a number of sauces and/or meats for a delicious meal. Over the past few years I’ve enjoyed using them for a number of recipes, because they are easy and quick to cook!

      I found the original recipe for the ham and cheddar gnocchi online, and made several changes to suit our taste buds! This recipe is pretty straightforward in that you add ingredients to a skillet, cook, add more ingredients, and cook again. Cover it all with a blanket of cheddar cheese then eat. You get the picture. It doesn’t take a rocket scientist to make this yummy all-in-one-skillet dish! Here’s how to make it:

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

      Ready, Get Set… And Go!

      You will need a large, oven-proof skillet for this dish. Melt a Tablespoon of butter over medium heat in the skillet. Add two cups of chopped onions to the butter, and sauté them for approximately 4-5 minutes, or until they become tender and are golden brown.

      Toss in the diced or shredded ham, and stir to combine. Cook the ham, onions and butter until heated through, approx. 2-3 minutes.

      Chopped onions are cooked in melted butter in a large skillet.
      Shredded (or cubed) ham is added to the cooked onions in the skillet.

      Stir in the water and the chicken broth, and bring this mixture to a simmer. Once the liquid is simmering, add the gnocchi and sliced green beans. Stir everything well, then put a lid on the skillet.

      Cook (covered) on medium-low heat for about 5 minutes, stirring once or twice during the cooking time. When done, the green beans AND the gnocchi should be tender to the bite.

      Chicken broth and water are stirred into the skillet with ham and onions.Potato gnocchi and sliced green beans are added to the skillet.

      Finishing The Ham And Cheddar Gnocchi

      Turn on the broiler in your oven. to preheat. Add garlic powder, and season to taste with salt and black pepper. Stir in the half and half (or whipping cream, if using), then stir to combine these ingredients.

      Sprinkle the gnocchi with grated cheddar cheese. If you don’t enjoy cheddar, you can use the cheese of your choice (such as Pepper Jack, Swiss, etc.). I use cheddar, because we always have it around, and it adds nice color to the dish. 

      Put the skillet on a rack, positioned about 4-5 inches from the broiler heating element. Let the ham and cheddar gnocchi heat under the broiler about 2-3 minutes, until the cheese has melted and is bubbly on top. Be sure to keep an eye on it, so you don’t burn it! When done, remove from the oven and it’s ready to serve!

      Seasonings and half and half are added to the ingredients for ham and cheddar gnocchi.Grated cheddar cheese is added to ham and cheddar gnocchi, then skillet is put under a broiler.

      Serve The Ham And Cheddar Gnocchi

      Serve the ham and cheddar gnocchi straight from the skillet. It is a rather rustic presentation, but it works! Besides, who needs one more serving dish to wash, right? Just grab a large spoon and dish it up onto individual serving plates Enjoy this flavorful all in one skillet meal!

      Ham and cheddar gnocchi has been removed from broiler nd is ready to eat.A close up photo of the ham and cheddar gnocchi, ready for serving.

      I really hope you enjoy this dish. We sure do, and enjoy how simple it is to make. The leftovers can be easily reheated using a microwave. Thank you for stopping by today, and I hope you will come back soon for more family-friendly recipes. Have a wonderful day, friends.

      Looking For More Recipes Using GNOCCHI?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious gnocchi recipes you might enjoy, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

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

      Author's signature

      Recipe adapted from: http://www.kevinandamanda.com/ham-and-cheese-gnocchi/

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      Ham and Cheddar Gnocchi
      Prep Time
      5 mins
      Cook Time
      15 mins
      Total Time
      20 mins
       

      Ham and Cheddar Gnocchi is a delicious, creamy, easy, one skillet meal, with ham, potato gnocchi, green beans, cheese, onions and garlic!

      Category: Main Course
      Cuisine: American
      Keyword: ham and cheddar gnocchi
      Servings: 4
      Calories Per Serving: 593 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 Tablespoon butter
      • 2 cups diced yellow onion (approx. 1 large)
      • 12 ounces ham (diced or shredded)
      • ¾ cup water
      • ½ cup low-sodium chicken broth
      • 16 ounces potato gnocchi (1 pound pkg.)
      • ¾ cup sliced fresh green beans
      • ¼ cup half and half (or substitute heavy whipping cream)
      • ¼ teaspoon garlic powder
      • salt & pepper, to taste
      • 1 cup shredded cheddar cheese (sharp or mild)
      US Customary - Metric
      Instructions

      1. Melt butter over medium heat in a large (ovenproof) skillet. Add chopped onions to skillet; sauté approx. 4-5 minutes, or until tender and translucent. Stir in diced or shredded ham. Cook 2-3 minutes until heated through,

      2. Stir in water and chicken broth; bring this mixture to a simmer. Once simmering, add gnocchi and sliced green beans. Stir well, then put a lid on the skillet. Cook (covered) on medium-low heat for about 5 minutes, stirring once or twice. When done, green beans AND gnocchi should be tender. Remove skillet from heat. **Turn on oven broiler to preheat while you finish making the gnocchi.**

      3. To gnocchi add garlic powder, and then salt and pepper (to taste). Stir in half and half (or whipping cream, if using), combining all ingredients. Sprinkle gnocchi with grated cheddar cheese.

      4. Put skillet on a rack, positioned about 4-5 inches from the broiler heating element. Broil 2-3 minutes, or until cheese has melted and is bubbly on top. Be sure to keep an eye on it, so you don't burn it! When done, remove skillet from oven, serve immediately and enjoy!

      Nutrition Facts
      Ham and Cheddar Gnocchi
      Amount Per Serving (1 (1/4 of total))
      Calories 593 Calories from Fat 261
      % Daily Value*
      Fat 29g45%
      Saturated Fat 14g88%
      Trans Fat 1g
      Polyunsaturated Fat 2g
      Monounsaturated Fat 11g
      Cholesterol 96mg32%
      Sodium 1616mg70%
      Potassium 479mg14%
      Carbohydrates 51g17%
      Fiber 5g21%
      Sugar 4g4%
      Protein 32g64%
      Vitamin A 568IU11%
      Vitamin C 9mg11%
      Calcium 278mg28%
      Iron 5mg28%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Ham and Cheddar Gnocchi is a delicious, creamy, easy, one skillet meal, with ham, potato gnocchi, green beans, cheese, onions and garlic!

       


      Sep
      2021

      Smoked Macaroni And Cheese

      categories: Meatless Meals, Side Dishes, Traeger Grill Recipes
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      Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!
      Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!

      Do you enjoy homemade macaroni and cheese? It is a favorite “comfort food” of ours. Most of the time we make an EASY version on the stove top in our kitchen (recipe here on my blog). However, we also enjoy it when we use our smoker grill to make it, which imparts a unique smoky taste we really like. I came up with this recipe to in order to use our Traeger to make this handy dandy, beloved pasta dish. 

      That is the recipe I am sharing here today. We tend to make this as a side dish when we are smoking meat low and slow on our Traeger grill. This smoked macaroni and cheese is smoked at a low temperature, and tastes wonderful once done. The cheese sauce and the pasta are pre-cooked inside, then combined to put on the smoker grill. Topped with sharp cheddar and bread crumbs, this is one delicious side dish OR main dish! You can make it ahead, and then smoke it when ready, which is definitely convenient. Here’s how to make it:

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

      Prepare The Cheese Sauce

      TIP: While making the cheese sauce, cook the macaroni pasta in another saucepan, but cook it for 2 MINUTES LESS than the package instructions say. This will give you time to cook and drain the macaroni before adding the hot, completed cheese sauce.

      To make the cheese sauce, melt butter in a medium saucepan on medium-low heat. Gradually whisk in the all purpose flour and dry mustard powder, being sure to whisk constantly. Cook for approx. 2 minutes, whisking constantly, to ensure the butter does not brown. Slowly whisk in the milk, and continue to mix until the sauce is slightly thickened and smooth.

      Butter, mustard powder and flour are cooked in saucepan to begin making the cheese sauce.Milk is whisked into the flour/butter sauce, and cooked until slightly thickened and smooth.

      Stir the Velveeta cheese OR American cheese chunks into the hot sauce in the saucepan. Stir until the cheese has melted. If you feel the sauce is too thick once done, simply add a small amount of milk to thin it out just a little bit.

      TIP#1: I’ve also made this sauce using 1 cup of shredded mozzarella and 1/2 cup of sharp cheddar. That will also make a nice, creamy sauce. TIP #2: If you are a real cheese lover, you can substitute a full pound of Velveeta or American cheese in the sauce (instead of the 12 ounces called for in the recipe). It is delicious, too!

      American or Velveeta cheese is added to the creamy sauce mixture and cooked until melted.The creamy cheese sauce is seasoned, then is ready to add to cooked macaroni noodles.

      Preparing The Macaroni And Cheese For The Smoker Grill

      When the macaroni has finished cooking, drain the water, but do not rinse the noodles. Place the hot noodles in a large mixing bowl. Pour the hot cheese sauce over the top, then stir well to fully combine the ingredients. 

      Macaroni pasta is cooked, drained, then placed in a large mixing bowl.Cheese sauce is added to the cooked pasta, and stirred until combined.

      Take a quick taste, and add salt and pepper to suit your personal taste, if desired. Spray the baking pan with non-stick cooking spray (or coat with melted butter), then add the macaroni and cheese. Spread it out evenly in the pan.

      Evenly sprinkle the surface with grated cheddar cheese. Next sprinkle with the bread crumbs, followed by a few sprinkles of paprika. Now your smoked macaroni and cheese is ready for the smoker grill.

      Macaroni and cheese is placed into a greased or buttered baking pan.The macaroni and cheese is topped with shredded cheddar, bread crumbs and paprika.

      Time For The Smoker Grill

      Preheat your smoker grill to 225°F, according to the manufacturer’s instructions. Once at temperature, place the smoked macaroni and cheese pan onto the grate, leaving the pan uncovered. Close the lid of the smoker. Smoke the macaroni and cheese (pan uncovered) for 20 minutes.

      After the first 20 minutes, cover the pan securely with aluminum foil, and continue cooking for another 25-30 minutes (we usually do 30), or until heated through and the cheese on top is melted.

      Ready To EAT Some Smoked Macaroni And Cheese!

      Now it’s time to enjoy your smoked macaroni and cheese! Serve this dish hot, grab a fork, and dig in. It has a subtle smoky taste (which we love) and tastes wonderful! This dish will yield approximately 8 small servings (can be served as a side OR a main dish. I hope you enjoy it!

      Smoked macaroni and cheese, straight from the Traeger grill, hot and ready to serve.

      Thank you for stopping by today. I truly hope you will come back again for more family-friendly recipes you can make for those you love. Have a great day, friends.

      Looking for More Traeger Or Smoker Grill Recipes?

      You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a variety of recipes utilizing a smoker grill for you to enjoy, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

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

      Author's signature

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      Smoked Macaroni and Cheese
      Prep Time
      15 mins
      Cook Time
      50 mins
      Total Time
      1 hr 5 mins
       

      Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!

      Category: Main Dish, Side Dish
      Cuisine: American
      Keyword: smoked macaroni and cheese
      Servings: 8
      Calories Per Serving: 516 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Pasta:
      • 2½ quarts water =10 cups water
      • 1 pound elbow macaroni
      For Cheese Sauce:
      • 4 Tablespoons butter
      • ¼ cup all purpose flour
      • ½ teaspoon dry mustard powder
      • 1 cup milk + more to thin sauce, if desired
      • 12 ounces American cheese (or Velveeta) , cut into small chunks
      • salt and pepper, to taste
      • 1 cup grated sharp cheddar cheese
      • ¼ cup dried bread crumbs
      • ¼ teaspoon paprika
      Melted butter or cooking spray to grease the baking dish (bottom and sides)
        US Customary - Metric
        Instructions

        1. Cook Pasta- Bring water to a boil in a large saucepan. Add macaroni. Cook macaroni for 2 MINUTES LESS than the package instructions say. If you cook the pasta while making the cheese sauce in a separate pan, it will save you time.

        2. Make Cheese Sauce- Melt butter in a medium saucepan on medium-low heat. Gradually whisk in all purpose flour and mustard powder, being sure to whisk constantly. Cook 2 minutes, whisking constantly, to ensure butter does not brown. Slowly whisk in milk; continue to whisk until sauce is smooth and has thickened slightly. Stir Velveeta OR American cheese chunks into sauce. Stir until cheese has melted. If sauce is too thick once done, simply add a small amount of milk to thin it out a bit.

        3. When macaroni has finished cooking, drain off water, but do not rinse noodles. Place drained macaroni in a large bowl. Pour cheese sauce over the top, then stir well to fully combine ingredients. Taste, then season with salt/pepper to suit your taste. Spray baking pan with non-stick cooking spray (or coat with melted butter), then add the macaroni and cheese, spreading evenly in pan. Sprinkle top with grated cheddar, then bread crumbs, followed by a few sprinkles of paprika.

        4. Preheat smoker grill to 225°F, according to manufacturer's instructions. Once at temperature, place macaroni and cheese pan onto the grate, LEAVING PAN UNCOVERED. Close the smoker lid. Cook for 20 minutes. After 20 minutes, cover the pan securely with aluminum foil. Continue cooking another 25-30 minutes, or until heated through and cheese on top is melted. Remove from grill; serve hot.

        Recipe Notes

        TIP#1: You can make sauce using 1 cup of shredded mozzarella and 1/2 cup of sharp cheddar. 

        TIP #2: If you're a cheese lover, you can add a full pound of cheese to the sauce (instead of the 12 ounces called for in recipe). 

        Nutrition Facts
        Smoked Macaroni and Cheese
        Amount Per Serving (1 (1/8 of total))
        Calories 516 Calories from Fat 225
        % Daily Value*
        Fat 25g38%
        Saturated Fat 15g94%
        Trans Fat 1g
        Polyunsaturated Fat 1g
        Monounsaturated Fat 7g
        Cholesterol 74mg25%
        Sodium 890mg39%
        Potassium 255mg7%
        Carbohydrates 51g17%
        Fiber 2g8%
        Sugar 4g4%
        Protein 21g42%
        Vitamin A 807IU16%
        Vitamin C 1mg1%
        Calcium 604mg60%
        Iron 1mg6%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!