Category: Main Dishes


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!

     


    Aug
    2021

    Italian Chicken Parmesan Meatballs

    categories: Chicken, Italian, Main Dishes
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    It’s so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.
    It's so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.

    Today I want to share a quick and easy recipe for Italian Chicken Parmesan Meatballs. The recipe is simple to prepare, and the Italian-seasoned meatballs are really yummy, whether you enjoy them plain (even though there’s nothing “plain” about them!), or with a favorite sauce!

    I found the original recipe in a book I purchased from the New Life Promise healthy eating plan (from Isabel D. Price), and have made them quite a few times since. After a few minor tweaks (and adding more spices) to her original recipe, my husband and I fell in love with these meatballs. Honestly, they are seasoned so nicely, you can simply eat them straight out of the oven, and forget the pasta OR sauce. 

    So, if you are trying to eat a little more “healthy”, I would love to recommend these Italian Chicken Parmesan Meatballs to you. This recipe makes 4 servings, but I suggest doubling the recipe, because these little beauties freeze very well. Here’s how easy they are to make:

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

    Combine All The Ingredients

    Preparing the meatball mixture could not be any easier! Place all the ingredients in a large mixing bowl, and then mix them well, until fully combined. It is a bit messy, but I’ve found the easiest way to do this is to use my (clean) hands, and just get in there, and mix up the ingredients! You can also use a fork to do this… just sayin’.

    The recipe calls for almond flour (which is gluten-free), but if that is not available, you can certainly use all purpose flour. Once the ingredients are well-combined, you will have a bowl of well-seasoned ground chicken, ready and waiting for you to shape into meatballs.

    Ingredients for the Italian Chicken Parmesan Meatballs are placed in a large bowl before combining.After combining the ingredients, the ground chicken mixture is ready to form meatballs.

    Time to Form The Italian Chicken Parmesan Meatballs

    Now it’s time to make Italian Chicken Parmesan Meatballs! Again, using your hands, roll the ground chicken mixture into 12 evenly shaped, round meatballs.

    Place the meatballs onto a parchment paper-lined baking sheet, leaving a small space in between each of them. Now they’re ready to bake! See how easy they are to make?

    Twelve meatballs are placed on a parchment paper-lined baking sheet to bake.

    Time To Bake!

    Place the baking sheet (and meatballs!) into a preheated 350°F. oven on a middle rack. Bake the Italian Chicken Parmesan Meatballs for approximately 22-25 minutes, until cooked through and lightly browned on top. Oven temperatures vary, so you might want to check them at the 22 minute mark.

    If you would like them browned a bit more after they’re done baking (we do!), simply switch the oven to the broiler setting. Place the baking sheet about 3-4″ from the broiler element, and broil the meatballs for 1-2 more minutes. Rotate the pan halfway through the broiling time. TIP: KEEP AN EYE ON THEM SO THEY DON’T BURN!

    Once baked, the Italian Chicken Parmesan Meatballs will be golden brown on top.A close up of one of the Italian Chicken Parmesan Meatballs on a spatula.

    Ready To Eat Italian Chicken Parmesan Meatballs!

    When done, immediately serve the Italian Chicken Parmesan Meatballs while hot. If you want to go the all healthy route, simply place 3 meatballs per serving on a plate, and serve alongside a cool, crisp mixed green salad, or a favorite vegetable.

    You can also serve these delicious, healthy meatballs with your favorite sauce and pasta. It’s your choice! However you choose to serve them, I think you are gonna love these delicious meatballs. They also freeze well, so you can save a few for another meal, if desired.

    Three Italian Chicken Parmesan Meatballs on a plate with a mixed green salad on the side.

    I really hope you enjoy this simple recipe. We sure do! The meatballs are easy to make, so they are perfect for a busy day! Thanks for stopping by today. I hope you will come back again soon, for more family friendly recipes. Take care, and have a wonderful day.

    Looking For More MEATBALL Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have several meatball 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!
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    Author's signature

    Recipe adapted from: The book “Food Meets Faith- Total Trifecta of Weight Loss”, by Isabel D. Price, page 78, New Life Promise, published by Live Smart Solutions, LLC, 2019

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    Italian Chicken Parmesan Meatballs
    Prep Time
    10 mins
    Cook Time
    22 mins
    Total Time
    32 mins
     

    It's so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.

    Category: Dinner, Lunch
    Cuisine: Italian
    Keyword: Italian Chicken Parmesan Meatballs
    Servings: 4 (3 meatballs per serving)
    Calories Per Serving: 261 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 pound ground chicken
    • 1¼ cups chopped, fresh spinach leaves
    • ⅓ cup grated Parmesan cheese
    • ⅓ cup all purpose flour can substitute almond flour for gluten-free
    • 3 cloves garlic minced
    • 1 large egg lightly beaten
    • ½ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon Italian seasoning
    • ¼ teaspoon onion powder
    • ¼ teaspoon red chili pepper flakes (optional, but good)
    US Customary - Metric
    Instructions

    1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.

    2. Place all ingredients in a large mixing bowl. Mix ingredients well (you can use your hands or a fork), until they're fully combined.

    3. Using your hands, divide and roll ground chicken mixture into 12 evenly shaped, round meatballs. Place meatballs onto the parchment paper-lined baking sheet, leaving a small space between each one.

    4. Place baking sheet into preheated oven on the middle rack. Bake meatballs for approx. 22-25 minutes, until cooked through and lightly browned on top. Oven temperatures vary, so check them at the 22 minute mark. TIP: If you would like them browned a bit more after they're done, simply switch oven to the broiler setting. Place baking sheet about 3-4" from the broiler element. Broil meatballs for 1-2 more minutes. Rotate pan halfway through broiling time. TIP: KEEP AN EYE ON THEM SO THEY DON'T BURN!

    5. Remove from oven, and transfer the meatballs from baking sheet to plates. Serve as is, or with a favorite sauce or side dish. Enjoy!

    Recipe Notes

    NOTE: Caloric calculation made using all purpose flour

    Nutrition Facts
    Italian Chicken Parmesan Meatballs
    Amount Per Serving (1 3 meatballs)
    Calories 261 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 4g25%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 151mg50%
    Sodium 514mg22%
    Potassium 699mg20%
    Carbohydrates 10g3%
    Fiber 1g4%
    Sugar 1g1%
    Protein 26g52%
    Vitamin A 1059IU21%
    Vitamin C 3mg4%
    Calcium 125mg13%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!It's so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.


    Aug
    2021

    Smoked Brisket Of Beef

    categories: Beef, For The BBQ Grill, Main Dishes, Traeger Grill Recipes
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    Enjoy smoked brisket of beef, cooked on a smoker grill. Cut the brisket in slices to serve, or shred and add BBQ sauce for a great sandwich!
    Enjoy smoked brisket of beef, cooked on a smoker grill. Cut the brisket in slices to serve, or shred and add BBQ sauce for a great sandwich!

    We enjoy using our Traeger grill, especially in the summers when we don’t want to heat up the kitchen, and it’s nice outside. This recipe for smoked brisket of beef is a delicious meal, and any leftovers make great BBQ brisket sandwiches, too! I got the original recipe from Trager grills website, so I knew it would be a good one!

    My husband asked me to get a beef brisket at the store, using a free gift certificate we had received. I was wondering how the two of us could eat an entire brisket, but since the certificate got us a free 12 pound brisket, I obliged. I knew any leftover meat could make several meals for us, which meant less cooking! A win-win!

    For this smoked brisket of beef, you will need to plan ahead. The beef is well seasoned, and then it needs to be refrigerated overnight before you can put it on the smoker. As long as you can do that step , the rest is smoking it low and slow for best flavor. Here’s how to make this smoked brisket of beef:

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

    Make The Seasoning Mix For The Smoked Brisket Of Beef

    The seasoning mix is very simple to make, and adds great flavor to the beef brisket. Place sea salt, onion powder, and black pepper in a small bowl, and stir to combine. The next thing you will need to add to the spices is garlic paste.

    You can easily make your own garlic paste by chopping fresh garlic (2 T. for this recipe). Take 1 T. of sea salt and put it on a cutting board. Using the FLAT side of a large knife, rub the salt and chopped garlic together over and over. When done, the salt breaks down the garlic a bit and it becomes thick, like paste. Stir the garlic paste into the spices until combined.

    Spice rub for the beef brisket is combined in a bowl, and is ready for garlic paste to be added.Making garlic paste involves smashing chopped garlic cloves with coarse salt using flat side of a knife.

    Season Then Refrigerate Brisket Overnight

    After trimming the fat on the beef brisket to about 1/4″ thick, it is time to season the beef with the spice rub. This fat trimming will reduce the overall weight of the brisket. Place the brisket onto a large baking sheet to do this.

    Cover the entire surface of the brisket liberally with the rub, patting it onto the surface of the meat to adhere. Use all the spices to cover top, bottom and sides of the beef. Cover the meat with foil, and refrigerate the brisket overnight (at least 8 hours).

    Covered in spice rub, the beef brisket is ready to put on the smoker grill.

    Ready To Smoke The Beef Brisket

    Remove the brisket from the refrigerator and let it sit for about 45 minutes to take the chill off before smoking the meat. Once you’re ready to go, fire up your smoker according to manufacturer instructions. Preheat smoker to 225°F. with the lid closed (for about 15 minutes). For this recipe we used mesquite pellets in the hopper- hickory pellets are great for this brisket, also. I also like to add a pan full of water on the top shelf (creates moisture/steam as the brisket cooks-optional)

    Put the brisket onto the grate, with the fat side facing down, in the center of the grill. Smoke the brisket of beef for approx. 4½ – 5 hours, or until it reaches an internal temperature of 160°-165°F. Temperatures tend to vary or fluctuate on various smokers, so be sure to check the internal temperature occasionally.  By the way… see those smoked chocolate chip cookie skillets? Uh huh. YUM!

    The smoked brisket of beef is cooked for several hours uncovered on the smoker grill.

    Once the meat registers that temperature internally, take the brisket off the smoker. Wrap the entire brisket securely in aluminum foil (or butcher paper). Place it back onto the gill, and let it continue cooking.

    The smoked brisket of beef will need to cook for approx. another 4 hours or so, or until the meat reaches an internal temperature of 203°F. The total smoking and cooking time will end up being between 8½-9½ hours. Of course, temperatures fluctuate on smokers as we all know, so your final cooking time may vary.

    A temperature probe is used to gauge an internal temperature of 203°F in the beef brisket.

    Let The Smoked Brisket Of Beef REST!

    After removing the brisket from the grill, you will need to let the meat rest for 1 hour before slicing. Slicing the meat too soon can result in a lot of the juices running out of the meat. Letting it sit allows time for the juices to redistribute throughout the beef. After all your work cooking the beef, you want it to be nice and juicy, right? Here are two options for this:

    OPTION #1: Keep the brisket tightly wrapped in foil and  let it sit, undisturbed on the counter, or OPTION #2: Keep meat tightly wrapped in foil and let it rest in a covered cooler. You know, the kind of insulated cooler you take to the beach. It helps insulate and keep the meat nice and warm. Your choice.

    The smoked brisket of beef is unwrapped and rests for awhile before slicing.

    Time To EAT!

    After the smoked brisket of beef has finished resting, slice it against the grain. Cut each slice about 1/4: thick, place the slices on a platter and serve. The brisket is really good, served with coleslaw and some fresh fruit  or baked beans on the side. YUM.

    We also enjoy shredding the brisket leftovers, adding a good quality bar-b-que sauce, and serving it on toasted hamburger buns! If I’m going to shred the beef, I put some of the leftover slices in a slow cooker with bbq sauce for a few hours to SUPER tenderize it BEFORE shredding it. That way we can have an entire other meal from the original brisket.

    Slices of smoked brisket of beef on a cutting board, ready to enjoy.Smoked brisket of beef has been shredded then heated in bbq sauce for a delicious sandwich.

    I hope you’ll have he opportunity to try this recipe for smoked brisket of beef, and trust you will enjoy it, too! Thanks for stopping by, and I hope you will come back again soon. Have a wonderful day.

    Looking For More 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 Traeger grill recipes you might be interested in, 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: traegergrills.com/recipes/chef-brisket

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    Smoked Brisket Of Beef
    Prep Time
    10 mins
    Cook Time
    8 hrs
    Total Time
    8 hrs 10 mins
     

    Enjoy smoked brisket of beef, cooked on a smoker grill. Cut the brisket in slices to serve, or shred and add BBQ sauce for a great sandwich!

    Category: Dinner
    Cuisine: American
    Keyword: smoked brisket of beef
    Servings: 10
    Calories Per Serving: 732 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 12 pound whole packer beef brisket fat trimmed to ¼"
    • ⅓ cup sea salt
    • 2 Tablespoons garlic paste See Notes Section, below
    • 2 Tablespoons onion powder
    • ⅓ cup Black pepper
    US Customary - Metric
    Instructions

    1. Combine sea salt, onion powder, and black pepper in a small bowl. Add garlic paste; stir until combined. See NOTE below to make your own garlic paste.

    2. Trim fat on brisket to about 1/4" thick. Season beef with spice rub. Place the brisket on large baking sheet to do this. Cover top, bottom, sides of brisket liberally with spice mix, using it all. Pat it onto surface of meat to adhere. Cover meat with foil; refrigerate overnight (or at least 8 hours). After refrigerating, remove brisket from refrigerator. Let it sit for about 45 minutes to take the chill off, before adding it to grill.

    3. Preheat smoker to 225°F. with lid closed (approx. 15 minutes), according to manufacturer instructions. Put brisket directly on grate in center of grill, with the fat side facing down. Smoke (lid down) approx. 4½ - 5 hours, or until it reaches an internal temp. of 160°-165°F. Temperatures tend to vary or fluctuate on various smokers; be sure to monitor internal temperature.

    4. Once internal temp. is at temp., take brisket off smoker. Wrap entire brisket securely in aluminum foil (or butcher paper). Place it back onto grill; continue to cook approx. another 4 hours or so, or until meat reaches an internal temperature of 203°F. The total smoking/cooking time will end up being between 8½-9½ hours. Of course, temperatures fluctuate on smokers, so your final cooking time may vary.

    5. Once done, remove brisket from grill; let meat rest for 1 hour before slicing. Letting it sit allows time for juices to redistribute throughout beef. Here are two options for this: OPTION #1: Let it rest on counter, still covered in foil OR OPTION #2: Keep meat in foil and let it rest in a covered cooler (the kind you'd take to the beach). Sealed cooler helps insulate and keep meat nice and warm.

    6. After the smoked brisket of beef has finished resting, slice it against the grain. Cut each slice about 1/4" thick, place the slices on a platter and serve.

    Recipe Notes

    NOTE: Make garlic paste by chopping fresh garlic. Take 1 T. of sea salt; put it on cutting board with garlic. Using FLAT side of large knife, rub salt and garlic together quite a few times, pressing as you go.. When done, salt breaks down the garlic and it becomes thick, like paste. 

    Nutrition Facts
    Smoked Brisket Of Beef
    Amount Per Serving (1 g)
    Calories 732 Calories from Fat 306
    % Daily Value*
    Fat 34g52%
    Saturated Fat 12g75%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 16g
    Cholesterol 281mg94%
    Sodium 4134mg180%
    Potassium 1628mg47%
    Carbohydrates 7g2%
    Fiber 2g8%
    Sugar 1g1%
    Protein 95g190%
    Vitamin A 43IU1%
    Vitamin C 1mg1%
    Calcium 71mg7%
    Iron 10mg56%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Enjoy smoked brisket of beef, cooked on a smoker grill. Cut the brisket in slices to serve, or shred and add BBQ sauce for a great sandwich!


    Jul
    2021

    Smoked Smothered Pork Chops

    categories: Main Dishes, Pork, Traeger Grill Recipes
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    Smoked Smothered Pork Chops are tender, delicious and covered in onion gravy. They’re prepped on a stove, then cooked until tender on a smoker grill.
    Smoked Smothered Pork Chops are tender, delicious and covered in onion gravy. Prepped on a stove, then cooked until tender on a smoker grill.

    We love smothered pork chops, and typically we bake them. However, when it is summer and it’s really hot, I don’t want to heat up our kitchen by using our oven. That’s where our smoker comes in handy! We do the prep work for these smoked smothered pork chops on the stovetop for several minutes, then transfer them to our Traeger grill to cook low and slow!

    I made a couple tweaks to a recipe I posted on this blog a few years ago, by doubling the ingredients (to serve 4) and adapting it to be cooked on a smoker grill. They turned out wonderful! Delicious and tender, this is an easy way to slow cook pork chops on a HOT summer day, without using the oven!

    The long cooking time (1 hour, 45 minutes) on the smoker gives bone-in pork chops a chance to be infused with flavor and they always turn out really tender! The pork chops are “smothered” in a simple onion gravy while they cook away! YUM! Here’s how to make smoked smothered pork chops.

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

    Season The Pork Chops

    Place paprika, onion powder, salt, black pepper, and cayenne pepper in a small bowl. Stir to combine these dry spices. Pat the pork chops dry using a paper towel, then sprinkle both sides of the pork chops evenly with the spice mix. Press the spices into the meat, so it adheres.

    A simple spice mix is combined to use on the smoked pork chops.Four bone-in pork chops are coated with spices on both sides before cooking.

    Prepare The Smoked Smothered Pork Chops

    Before cooking the pork chops on your smoker, you will need to quickly pan-sear and brown them. Heat vegetable oil in a large oven-proof skillet on medium-high heat, until very hot, but just barely smoking.

    Add the seasoned pork chops to the skillet in a single layer, and cook each side 3-4 minutes, until well browned. Transfer the pork chops from the skillet to a plate (once browned), and keep them warm. Do NOT clean out the skillet!

    Seasoned pork chops are browned in a skillet before putting them on the smoker.Both sides of the pork chops are browned well in a large skillet.

    Caramelize Onions To Smother The Pork Chops

    Add butter to the same skillet, and let it melt on medium heat. Add the onion slices, and cook for 8-10 minutes, stirring occasionally, until well browned. Stir in thyme and minced garlic, and cook for about 30 additional seconds.

    Add 1 cup beef broth to the skillet (reserving remaining 2 Tablespoons broth for later use). Toss in the bay leaf, and stir well, scraping up the browned bits (lots of flavor) from the bottom of the skillet while it cooks.

    Bring this mixture to a simmer, then transfer the pork chops back into the skillet. Spoon some of the sauce and onions over the top of each piece, then remove skillet from the stove and cover it with aluminum foil.

    Sliced onions are cooked in butter until well browned.Smoked smothered pork chops are covered with gravy and cooked onions.

    Ready For The Smoker Grill

    Preheat your smoker to 300°F according to manufacturer’s instructions. Once it is ready and at temperature, carefully place the foil-covered skillet onto the grill grate. Close the lid, and let the smoked smothered pork chops cook, (undisturbed) for 1 hour and 45 minutes, until the pork chops are tender.

    Smoked smothered pork chops are cooked on a Traeger grill in a foil-covered skillet.

    Last Step Before Serving The Smoked Smothered Pork Chops

    When done, remove the skillet from the smoker, and carefully transfer the smoked smothered pork chops (meat only) to a plate. Cover them with foil to keep them hot. Place a large strainer on top of a medium-sized bowl.

    Pour the sauce and onions from the skillet through the strainer. The sauce will run through strainer into the bowl below. The onions will remain in the strainer. Discard the bay leaves, and place the onions in a small bowl. If desired, remove any accumulated fat from the surface of the sauce.

    Measure out 2/3 cup of the sauce, and place it back into the skillet. Bring the sauce to a low simmer. In a separate small bowl, whisk together the reserved 2 Tablespoons beef broth and the cornstarch until smooth. Add this to the sauce in the skillet, and whisk to combine. The sauce will slightly thicken as it cooks for about a minute. Once thickened, add the onions back into the sauce, and stir to combine. **If desired, season gravy with additional salt and pepper, to suit your taste.

    Onions and juices are separated by straining juice over a bowl.Some of the onion sauce is used to make a gravy.The onions are added back into the gravy and cooked until gravy thickens.

    Time To Eat!

    Now it’s time to serve the smoked smothered pork chops! By this time you should be more than ready to enjoy this dish. Place a pork chop onto each plate, and then generously spoon some of the onion gravy over the top of each piece.

    We always enjoy having mashed potatoes with the pork chops, and like to add a bit of the “gravy” to them! Serve, and enjoy these tender and delicious smoked smothered pork chops. I think you will really enjoy them!

    A serving of smoked smothered pork chops, with mashed potatoes and broccoli on the side.A thick onion gravy tops the smoked smothered pork chops.

    I hope you’ll have the opportunity to try these pork chops, because they are really yummy. You can also check out my original recipe for BAKED smothered pork chops (for two) here. Thank you for stopping by, and I hope you will come back again soon for more family-friendly recipes.

    Looking for More PORK CHOP Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have quite a few, delicious pork chop recipes you’ll 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 Smothered Pork Chops
    Prep Time
    20 mins
    Cook Time
    1 hr 45 mins
    Total Time
    2 hrs 5 mins
     

    Smoked Smothered Pork Chops are tender, delicious and covered in onion gravy. They're prepped on a stove, then cooked until tender on a smoker grill.

    Category: Dinner
    Cuisine: American
    Keyword: smoked smothered pork chops
    Servings: 4
    Calories Per Serving: 441 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 teaspoon onion powder
    • ½ teaspoon paprika
    • ½ teaspoon (each) salt and pepper
    • ¼ teaspoon cayenne pepper
    • 4 bone-in pork chops , approx. 8 ounces each, (¾-1" thick)
    • 2 Tablespoons vegetable oil
    • 2 Tablespoons butter
    • 2 large yellow onions halved, sliced thin top to bottom
    • 2 cloves garlic , minced
    • 1 teaspoon fresh thyme, minced , OR ¼ tsp. dried thyme
    • 1 cup PLUS 2 Tablespoons low sodium beef broth , divided use
    • 2 bay leaves
    • 1½ teaspoons cornstarch
    US Customary - Metric
    Instructions

    1. Place paprika, onion powder, salt, pepper, and cayenne pepper in small bowl. Stir to combine. Pat pork chops dry using paper towel; sprinkle both sides of meat with spice mix, pressing spices into meat to adhere.

    2. Heat oil in large oven-proof skillet on medium-high heat, until very hot. Add pork chops in single layer; cook each side 3-4 minutes, until well browned. Transfer pork chops from skillet to a plate & keep warm. Do NOT clean out skillet!

    3. Add butter to same skillet; melt on medium heat. Add sliced onions; cook for 8-10 minutes, stirring occasionally, until well browned. Stir in thyme and minced garlic; cook for 30 additional seconds. Add 1 cup beef broth to skillet (reserving remaining 2 Tablespoons for later). Add bay leaves and stir well, scraping up the browned bits from bottom of skillet while it cooks. Bring to a simmer; transfer pork chops back into skillet. Spoon sauce and onions over pork chops. Remove skillet from stove; cover it with aluminum foil.

    4. Preheat smoker to 300°F according to manufacturer instructions. Once at temp., place foil-covered skillet onto grill grate. Close smoker lid; let cook, (undisturbed) for 1 hour and 45 minutes, until pork chops are tender.

    5. When done, remove skillet from smoker; transfer pork chops (meat only) to a plate. Cover with foil to keep them hot. Place a large strainer on top of a medium-sized bowl. Pour sauce and onions from skillet through strainer. Sauce will run through strainer into bowl below. Onions will remain in strainer. Discard bay leaf. Place onions in small bowl. Remove any accumulated fat from surface of sauce. Place ⅔ cup of the sauce back into the skillet. Bring to a low simmer. In separate bowl, whisk reserved 2 Tablespoons beef broth and cornstarch until smooth. Add to sauce in skillet; whisk to combine. Sauce will slightly thicken as it cooks for about a minute. Once sauce thickens, add onions; stir to combine. **If desired, season gravy with additional salt and pepper, to taste.

    6. Place a pork chop onto each plate, and generously top each one with onion gravy. Serve, and enjoy!

    Nutrition Facts
    Smoked Smothered Pork Chops
    Amount Per Serving (1 pork chop and gravy)
    Calories 441 Calories from Fat 252
    % Daily Value*
    Fat 28g43%
    Saturated Fat 14g88%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 8g
    Cholesterol 132mg44%
    Sodium 548mg24%
    Potassium 835mg24%
    Carbohydrates 9g3%
    Fiber 2g8%
    Sugar 3g3%
    Protein 37g74%
    Vitamin A 389IU8%
    Vitamin C 7mg8%
    Calcium 59mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Smoked Smothered Pork Chops are tender, delicious and covered in onion gravy. Prepped on a stove, then cooked until tender on a smoker grill.


    Jul
    2021

    Easy Tomato Basil Pasta

    categories: Italian, Main Dishes, Meatless Meals
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    Easy tomato basil pasta is yummy, and is a CINCH to make! Marinate fresh tomatoes, basil, garlic & spices, then add to cooked pasta, to serve!
    Easy tomato basil pasta is yummy, and is a CINCH to make! Marinate fresh tomatoes, basil, garlic & spices, then add to cooked pasta, to serve!

    As I write this blog post, we are in the middle of a record-shattering heat wave here in our part of Oregon. Temps yesterday were 113°F., and they are “expected to hit 115° F today. Even though we have air conditioning (most in the Portland metro do not), we are trying our best not to use the oven, or even cook a lot of hot food. That’s where this recipe comes in handy! I am making this again tonight for my husband, and my sister-in-law (who is staying with us and our air conditioning during this heat wave, to stay cool).

    I found this recipe (source unknown) many years ago in an old recipe box I’ve had for over 30 years. Not sure where I got the original recipe, but it’s a KEEPER! I’ve made it a few times way back when, but decided recently to make it again, photograph it, and post the recipe on the ol’ blog! Now you can enjoy it, too!

    It is totally simple meatless main dish, and light enough (yet filling) to enjoy on a hot OR cold day!. If you can boil spaghetti noodles, you can make this delicious pasta dish! I’ve now made this pasta twice in the past two weeks, and it is yummy! Here’s how to make easy tomato basil pasta.

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

    How To Make Easy Tomato Basil Pasta

    In a medium sized bowl, combine chopped fresh tomatoes, thinly sliced fresh basil, minced garlic, and salt and pepper. Give them a good stir to fully combine ingredients together, and then cover the bowl with plastic wrap and let it sit on the counter for one hour (or more, if you have the time). Do NOT refrigerate the tomato mixture, and give it a stir a couple of times during the “marinating”.

    Chopped tomatoes, basil, garlic and spices are combined in a bowl.After stirring, the tomatoes and other ingredients sit undisturbed for at least an hour.

    After the tomato basil mixture has marinated for an hour, you will notice that the tomatoes have released some of their juice. That is perfect, and just what you want them to do. Set the tomato mixture aside while you cook the pasta.

    After resting for an hour, the ingredients for the tomato basil pasta are ready to use.

    Cook The Pasta

    Cook the spaghetti (or angel hair pasta) in boiling, lightly salted water according to the package instructions until done. Immediately pour the hot pasta into a colander to drain off water, BUT DO NOT RINSE! You want the pasta HOT.

    Spaghetti noodles (or angel hair pasta) is cooked in boiling water

    As soon as the water is drained, pour the hot pasta noodles back into the cooking pan. Immediately add the room temperature tomato/basil/garlic mixture. YES, you add it (uncooked) to the hot pasta. Toss the pasta and tomato basil mixture (including all the accumulated juice) until fully combined. 

    The pasta is drained and immediately placed back into the cooking pan.The easy tomato basil pasta ingredients are combined and tossed until fully integrated.

    Garnish, Then Serve Easy Tomato Basil Pasta

    While it is still hot, portion out the easy tomato basil pasta into serving bowls or onto plates. Grate fresh Parmesan cheese on top of the pasta, and garnish with a couple fresh basil leaves, if desired. Serve immediately!

    The tomato basil pasta is garnished with grated Parmesan cheese and basil leaves before serving.A serving of easy tomato basil pasta in a white bowl is garnished and ready to enjoy!

    We love this simple pasta dish, and it truly tastes wonderful! I hope you have the opportunity to try this recipe, and trust you will enjoy it as much as we do. If you like meatless pasta, be sure to check out my recipe for Garlic Penne Pasta and Veggies! Thanks for stopping by, and I trust you will come back again soon! Take care, and may God bless you throughout this day.

    Looking For More PASTA Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy pasta recipes I think you’ll 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

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    Easy Tomato Basil Pasta
    Prep Time
    5 mins
    Cook Time
    10 mins
    RESTING TIME (inactive prep)
    1 hr
    Total Time
    1 hr 15 mins
     

    Easy tomato basil pasta is yummy, & a CINCH to make! Marinate fresh tomatoes, basil, garlic & spices, then add to cooked pasta, to serve!

    Category: Main Dish
    Cuisine: Italian
    Keyword: easy tomato basil pasta
    Servings: 4
    Calories Per Serving: 249 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups diced, fresh tomatoes , approx. 2 large tomatoes
    • 2 teaspoons fresh basil , thinly sliced or chopped
    • 2 teaspoons minced garlic
    • ½ teaspoon salt
    • ⅛ teaspoon ground black pepper
    • 8 ounces spaghetti or angel hair pasta
    • 4 Tablespoons finely grated Parmesan cheese , for garnish
    • 8 leaves fresh basil , for garnish
    US Customary - Metric
    Instructions

    1. In a medium bowl, combine chopped tomatoes, chopped or thinly sliced basil, minced garlic, salt and pepper. Stir to fully combine ingredients. Cover bowl with plastic wrap and let it sit on the counter for one hour (or more). Do NOT refrigerate tomato mixture; give it a stir a couple times during the "marinating". After mixture has marinated for an hour, you will notice the tomatoes have released some juice. That what you want them to do. Set the tomato mixture aside while you cook the pasta.

    2. Cook spaghetti (or angel hair pasta) in boiling, lightly salted water according to package instructions until done. Immediately pour hot pasta into a colander to drain off water, BUT DO NOT RINSE! You want the pasta HOT.

    3. As soon as water has drained off, pour hot pasta back into cooking pan. Immediately add room temperature tomato mixture. YES, add it (uncooked) to the hot pasta. Toss the pasta and tomato basil mixture (including accumulated juice) until fully combined.

    4. While still hot, portion pasta into serving bowls or onto plates. Grate fresh Parmesan cheese on top, and garnish with a couple fresh basil leaves, if desired. Serve immediately!

    Nutrition Facts
    Easy Tomato Basil Pasta
    Amount Per Serving (1 (1/4 of total))
    Calories 249 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 4mg1%
    Sodium 375mg16%
    Potassium 323mg9%
    Carbohydrates 46g15%
    Fiber 3g13%
    Sugar 4g4%
    Protein 10g20%
    Vitamin A 720IU14%
    Vitamin C 11mg13%
    Calcium 82mg8%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Easy tomato basil pasta is yummy, and is a CINCH to make! Marinate fresh tomatoes, basil, garlic & spices, then add to cooked pasta, to serve!


    Jul
    2021

    Air Fryer Buffalo Honey Wings

    categories: Air Fryer Recipes, Appetizers, Chicken, Main Dishes
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    Delicious Air Fryer Buffalo Honey Wings are seasoned with a spice rub, cooked until crisp, and coated with a sweet, spicy sauce to serve.
    Delicious Air Fryer Buffalo Honey Wings are seasoned with a spice rub, cooked until crisp, and coated with a sweet, spicy sauce to serve.

    We love chicken wings, and have eaten lots of them since getting an air fryer a couple of years ago. The recipe I am sharing today is an absolutely delicious way to make sweet and spicy wings in an air fryer. I have also included instructions for baking these, in case you do not have access to an air fryer. Either cooking method will produce a scrumptiously addicting chicken wing that you are gonna love!

    Basically, you will whip up a quick spice rub, season the chicken, cook the chicken wings, then toss them in a simple buffalo honey sauce. It’s actually quite simple, whether you air fry the wings or bake the wings. Here’s how to make them:

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

    Prepare A Spice Mixture For Seasoning The Wings

    Making the spice rub for the air fryer buffalo honey wings could not be any more simple! Measure the ingredients into a medium bowl, and stir or whisk until the spices are fully combined. Pat the chicken wings dry using paper towels, then place them in a large bowl or container.

    Sprinkle the chicken wings with the spice rub. Make sure to rub the spices into the chicken wings to coat them all sides. Use all of the spice mixture, if making a full recipe (3 pounds of wings)

    Spices are measured into a small bowl for the chicken wings.Chicken wings are covered with spices before cooking.

    Time To Cook The Air Fryer Buffalo Honey Wings

    There are so many air fryer machines today, which can vary quite a bit in cooking temps, so be sure to keep an eye on the wings as they cook, so they will not undercook OR overcook in YOUR machine! I use a Cosori air fryer, and often cook these wings in a couple batches. Here’s how I cook them in my air fryer.

    Preheat air fryer to 380°F. Once preheated, add the seasoned wings to the basket (I usually try to keep them in a single layer if possible). Cook the air fryer buffalo honey wings at 380°F for 12 minutes, then flip the wings to the other side and cook for another 12 minutes. I then turn the temperature up to 400°F and cook them for 3-4 more minutes, until cooked through and crispy on the outside.

    Air Fryer Buffalo Honey Wings in the basket halfway though the cooking time.

    Make The Buffalo Honey Sauce While the Wings Cook

    Melt butter in a medium-sized saucepan on medium heat. In a separate bowl, whisk together cornstarch and Frank’s Original Hot Sauce until blended. Add this to the melted butter in the saucepan, and stir to combine. Now add honey and molasses, and stir again, until ingredients are combined.

    Heat the buffalo honey sauce until it comes to a boil, making sure to stir (or whisk) it often. When it comes to a boil, reduce the heat to low and then simmer the sauce for 3-5 minutes, until it thickens slightly. Give it a taste. If you want it a bit sweeter, stir in more honey. If you want it spicier, add a bit more hot sauce.

    Cooking the ingredients for the buffalo honey sauce.Sauce is ready to add to the cooked chicken wings.

    Coat Wings With Sauce Then Serve

    Place the cooked wings in a large bowl, and pour the sauce over them. Toss the air fryer buffalo honey wings so they are fully coated with sauce. Once all the wings are cooked and coated with the sauce, they are ready to serve, while hot. Serve with bleu cheese or ranch dressing and carrot and celery sticks on the side, if desired. Enjoy!

    Air Fryer Buffalo Honey Wings are coated with the spicy and sweet sauce before serving.Some of the air fryer buffalo honey wings on a white plate, ready to serve and eat!

    No Air Fryer? No Problem… BAKE Them!

    It will take longer to bake the wings, but here is how to do it. Cover a 9″x13″ baking sheet with aluminum foil, and spray lightly with non-stick baking spray. Place the seasoned wings on the foil in a single layer. Bake in a preheated 400°F. oven for 45-50 minutes. Once done baking, turn the oven setting to BROIL. Place wings (on baking sheet) about 6-8 inches away from the broiler. 

    Broil the chicken wings until they reach the crispiness you want, then flip them over to the other side and broil again until crispy on outside. Keep a close eye on the wings so they don’t burn. THE BROILING TIME WILL ONLY BE A COUPLE MINUTES TOTAL. Once done, remove from oven, and toss with prepared buffalo honey sauce, and serve!

    Carrots and dip are served with the cooked buffalo honey chicken wings.

    Thanks for stopping by today. I really hope you get the opportunity to make these delicious chicken wings, and trust you will enjoy them. Please come back again soon for more yummy recipes. Have a GREAT day.

    Looking For More Appetizer 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 appetizer recipes, 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: https://carlsbadcravings.com/buffalo-honey-hot-wings-traditional-buffalo-hot-wings-recipe/

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    Air Fryer Buffalo Honey Wings
    Prep Time
    5 mins
    Cook Time
    28 mins
    Total Time
    33 mins
     

    Delicious Air Fryer Buffalo Honey Wings are seasoned with a spice rub, cooked until crisp, and coated with a sweet, spicy sauce to serve.

    Category: Appetizer/Snack, Entree
    Cuisine: American
    Keyword: Air Fryer Buffalo Honey Wings
    Servings: 6 (4 wings per serving)
    Calories Per Serving: 376 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 3 pounds chicken wings (approx. 24 wings)
    Dry Rub Spice Mix:
    • 2 Tablespoons brown sugar
    • 2 Tablespoons baking powder
    • 2 teaspoons onion powder
    • 2 teaspoons salt
    • 2 teaspoons ground black pepper
    • 2 teaspoons paprika
    • 2 teaspoons garlic powder
    • 2 teaspoons ground cumin
    • 2 teaspoons chili powder
    • 1 teaspoon celery salt
    Buffalo Honey Sauce:
    • ⅔ cup Frank's ORIGINAL Hot Sauce (NOT hot wings sauce)
    • 2 teaspoons cornstarch
    • ¼ cup honey
    • 1 Tablespoon molasses
    • 1 Tablespoon butter
    US Customary - Metric
    Instructions

    1. Measure spice rub ingredients into a medium bowl; stir/whisk until combined. Pat chicken wings dry with paper towels; place wings into large bowl or container. Sprinkle with spice rub, rubbing spices into wings to coat all sides.

    If Cooking In Air Fryer:

    1. Preheat air fryer to 380°F. Once preheated, add seasoned wings to basket in single layer, if possible. Cook wings at 380°F for 12 minutes; flip wings to the other side; cook another 12 minutes. Turn temp. up to 400°F. Cook 3-4 minutes, until cooked through/crispy on outside. TIP: Keep an eye on chicken wings. Air fryers can widely vary on heating temperatures!

    If Baking In Oven:

    1. Cover a 9"x13" baking sheet with aluminum foil; spray lightly with non-stick baking spray. Place seasoned wings on foil in single layer. Bake in a preheated 400°F. oven 45-50 minutes. When done, turn oven setting to BROIL. Place wings (on baking sheet) about 6-8 inches away from broiler.  Broil wings until they reach the crispiness you want. Flip over to other side; broil again until crispy. Keep a close eye on wings so they don't burn. BROILING TIME WILL ONLY BE A COUPLE MINUTES TOTAL. Once done, remove from oven; toss with sauce, and serve!

    Make Sauce While Wings Cook:

    1. Melt butter on medium heat in medium saucepan. In separate bowl, whisk together cornstarch and Frank's Original Hot Sauce until blended. Add to melted butter; stir to combine. Stir in the honey and molasses, until combined. Heat sauce until it comes to a boil, making sure to stir (or whisk) often. Once boiling, reduce heat to low; simmer 3-5 minutes, until it thickens slightly.

    Serve:

    1. Place cooked wings in a large bowl; pour warm sauce over them. Toss wings until coated with sauce. Serve wings hot, with bleu cheese or ranch dressing, carrot and celery sticks on the side, if desired. Enjoy!

    Nutrition Facts
    Air Fryer Buffalo Honey Wings
    Amount Per Serving (1 (4 wings))
    Calories 376 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 7g44%
    Trans Fat 1g
    Cholesterol 99mg33%
    Sodium 2107mg92%
    Potassium 725mg21%
    Carbohydrates 23g8%
    Fiber 1g4%
    Sugar 18g20%
    Protein 23g46%
    Vitamin A 776IU16%
    Vitamin C 1mg1%
    Calcium 217mg22%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Delicious Air Fryer Buffalo Honey Wings are seasoned with a spice rub, cooked until crisp, and coated with a sweet, spicy sauce to serve.

     


    Jun
    2021

    Butternut Squash Risotto with Chicken

    categories: Chicken, Italian, Main Dishes
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    If you’re looking for a delicious, filling dish, try this Butternut Squash Risotto with Chicken! It’s an “all in one bowl” meal you’ll enjoy!
    If you're looking for a delicious, filling dish, try this Butternut Squash Risotto with Chicken! It's an "all in one bowl" meal you'll enjoy!

    My husband and I really love risotto. It’s hot, filling, delicious, creamy, and to us, a wonderful “comfort food” meal. The best part is that it is an all-in-one dish, with veggies, chicken and rice, so it’s practically perfect… in every way! If you’re a vegetarian and want to make this meal, simply substitute vegetable broth (for chicken broth) and leave out the chicken to enjoy this yummy dish.

    I found the original recipe in one of my old cookbooks published in 2004, called “The Best Of Cooking Light”. After making a couple of tweaks (adding and changing ingredients a bit) to the original recipe, I made this delicious dinner and we’ve loved it ever since that first meal. Tender pieces of butternut squash, chicken, and onions, cooked with arborio rice, broth, butter and Parmesan cheese make this a risotto you’re gonna love! It is soooo good. Here’s how to make it:

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

    How To Make Butternut Squash Risotto with Chicken

    In a large saucepan, bring 1½ cups of water, 1/4 cup of dry white wine, and 2 cans (14.5 oz. each) of low sodium chicken broth to a simmer (do not boil). Keep this liquid broth simmering on low heat while you prepare the risotto.

    Heat olive oil on medium heat in a large Dutch oven. Once the oil is hot (but not smoking), add chopped onion, and cook them for 7-8 minutes, stirring often. When done, the onions should be golden brown and tender. Add additional 1/2 cup of water, butternut squash, salt, pepper and garlic powder to the pan, and stir to combine. Continue to cook for about 10 minutes, or until the squash has become tender and the liquid has almost evaporated.

    Chopped onions are cooked in olive oil until tender.Lightly seasoned butternut squash cubes for the risotto are cooked in water until tender.

    Making The Risotto

    Add the arborio rice and pre-cooked chicken cubes to the pan, stirring to combine these ingredients. Ladle ½ cup of the warm simmering broth into the pan, and stir.

    Cook this mixture on medium-low heat, stirring often, until almost all of the broth has been absorbed into the rice.

    Continue to add warm broth to the pan, ½ cup at a time, cooking and stirring constantly until almost all the liquid is absorbed, before adding the next ½ cup of broth. Repeat this step (½ cup at a time), stirring constantly, until all the broth has been absorbed into the rice.

    This should take about 30 minutes total to use up all the broth. Don’t rush this step, as the “low and slow” cooking of the liquid and rice is what will help make the finished risotto creamy and tender.

    Arborio rice and cooked chicken pieces are added to the butternut squash in pan.Chicken broth is added to the butternut squash risotto and cooked until it is absorbed.More chicken broth is added and stirred into the risotto as it cooks.

    Last Step Before The Butternut Squash Risotto Is Ready To Eat!

    Once the broth has been absorbed into the risotto (and the rice is creamy and tender to the bite), remove the pan from the heat. Immediately stir in butter and shredded Parmesan cheese.

    Continue stirring until the butter and cheese has melted and been incorporated into the butternut squash risotto.

    Butter and parmesan cheese are added to the butternut squash risotto

    Time To Serve The Butternut Squash Risotto with Chicken

    Now it’s time to serve the butternut squash risotto with chicken while it is HOT! Serve it immediately for best results. For six total servings, each portion should be approx. ¾ cup.

    If desired, top each portion with chopped fresh parsley and additional Parmesan cheese (this is optional, but nice!).

    The creamy butternut squash risotto is delicious, and will be a wonderful meal for you and those you love. It’s a yummy chicken, veggie and rice dish I’m certain you will enjoy serving to those you love.

    If you have any leftover risotto, it can be stored in an airtight container in the refrigerator. All you will need to do is microwave it, to reheat.

    Butternut Squash Risotto with Chicken, garnished with parsley, served in a white bowl.

    Thank you so much for stopping by my blog today. I truly hope you will have the opportunity to try this delicious Butternut Squash Risotto, and trust you will love it just as much as we do.

    If you enjoy butternut squash, you might also want to check out my recipes for Butternut Squash Coconut Curry, or Butternut Squash Soup with Bacon!

    Please come back again soon for more family-friendly recipes. Have a great day, and may God bless you with hope, the love of family and friends, and great joy.

    Looking For Other RISOTTO 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 other delicious risotto recipes I’m confident you will also enjoy:

    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 “The Best Of Cooking Light”, page 143, published by Oxmoor House, Inc., 2004.

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    Butternut Squash Risotto with Chicken
    Prep Time
    15 mins
    Cook Time
    50 mins
    Total Time
    1 hr 5 mins
     

    If you're looking for a delicious, filling dish, try this Butternut Squash Risotto with Chicken! It's an "all in one bowl" meal you'll enjoy!

    Category: Entree
    Cuisine: Italian
    Keyword: butternut squash risotto
    Servings: 6 (approx. ¾ cup per serving)
    Calories Per Serving: 388 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups water (divided use)
    • 29 ounces low sodium chicken broth (two 14.5 oz. cans)
    • ¼ cup dry white wine
    • 2 teaspoons extra-virgin olive oil
    • ½ cup onion, finely chopped
    • 3 cups cubed, peeled butternut squash (cut in 3/4" cubes)
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ½ teaspoon garlic powder
    • 1½ cups arborio rice (or other short grain rice) (uncooked)
    • 1½ cups pre-cooked chicken breast ,(cut in 1" cubes)
    • ½ cup shredded Parmesan cheese
    • 3 Tablespoons unsalted butter
    Garnish (optional): additional Parmesan cheese and/or chopped parsley
      US Customary - Metric
      Instructions

      1. In large saucepan, bring 1½ cups of water, chicken broth and wine to a simmer (do not boil). Keep broth warming on low heat while you prepare risotto in a separate pan.

      2. Heat oil on medium heat in a Dutch oven (or large saucepan). Once hot (but not smoking), add onion; cook 7-8 minutes, stirring often. When done, onions should be golden brown and tender. Add remaining ½ cup water, butternut squash, salt, pepper and garlic powder; stir to combine. Cook 10 minutes, or until squash is tender and liquid has almost evaporated.

      3. Add arborio rice and cooked chicken cubes to pan, stirring to combine. Ladle ½ cup of warm broth into pan, and stir. Cook on medium-low heat, stirring often, until almost all of broth has been absorbed. Continue to add broth, ½ cup at a time, cooking and stirring often until almost all broth is absorbed, before adding the next ½ cup of broth. Repeat (½ cup at a time), stirring constantly, until all broth has been added and absorbed. This takes about 30 minutes. Don't rush this step- "low and slow" cooking will make risotto creamy and tender.

      4. Once all broth has been added (and absorbed), and rice is creamy/tender to the bite, remove pan from heat. Immediately stir in butter and shredded Parmesan cheese. Continue stirring until they've melted into the risotto.

      5. Serve immediately, garnishing each portion (if desired) with additional Parmesan cheese and/or chopped parsley. Enjoy!

      Nutrition Facts
      Butternut Squash Risotto with Chicken
      Amount Per Serving (1 (approx. 3/4 cup))
      Calories 388 Calories from Fat 108
      % Daily Value*
      Fat 12g18%
      Saturated Fat 6g38%
      Trans Fat 1g
      Cholesterol 46mg15%
      Sodium 415mg18%
      Potassium 584mg17%
      Carbohydrates 51g17%
      Fiber 3g13%
      Sugar 2g2%
      Protein 18g36%
      Vitamin A 7700IU154%
      Vitamin C 16mg19%
      Calcium 144mg14%
      Iron 3mg17%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!If you're looking for a delicious, filling dish, try this Butternut Squash Risotto with Chicken! It's an "all in one bowl" meal you'll enjoy!


      Jun
      2021

      Mini Lasagna Bowls

      categories: Italian, Main Dishes, Pasta
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      Mini Lasagna Bowls (for 2) are a delicious Italian meal (they’re easy to make). They’re the perfect size, when you don’t want to make an entire lasagna!
      Mini Lasagna Bowls (for 2) are a delicious Italian meal (they're easy to make). Perfect size, when you don't want to make an entire lasagna!

      Today I want to share a fun recipe for making individual-sized mini lasagna bowls. A couple of years ago I decided I wanted lasagna to eat, but I didn’t want to make an entire recipe, because it would be way too much for just my husband and I.

      I fiddled around in our kitchen until I came up with this “recipe”, which I’ve used several times since! Made in oven-safe ceramic ramekins, the finished mini lasagna bowls are individually sized for a filling meal. This recipe, as written will make enough for TWO mini lasagna bowls, but can easily be doubled or tripled. Here’s how to make them:

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

      Prepare The Pasta Noodles And Cheese Filling

      The first things you will need to do is cook the lasagna noodles and mix together the ricotta cheese filling. Cook six lasagna pasta noodles in boiling salted water according to the manufacturer’s instructions on the box. Once done cooking, drain the lasagna noodles and place them on paper towels in a single layer to finish draining.

      To make the cheese filling, combine ricotta cheese, Parmesan, parsley, salt, pepper, garlic powder and oregano In a medium-sized bowl. Stir until these ingredients are fully blended.

      Lasagna noodles are cooked, then drained on paper towels.Ricotta cheese is seasoned with spices and combined to make a cheese filling.

      Ready To Make Mini Lasagna Bowls

      Now you’re ready to build your mini lasagna bowls, one layer at a time! Make sure to use 8 ounce, oven-safe ramekins for this recipe. The key here is to get the right portion size. EACH RAMEKIN will require 3 pasta noodles, 4 generous Tablespoonfuls of pasta sauce, 2 generous dollops of the ricotta cheese mixture, and 3 generous sprinkles of shredded Mozzarella and Parmesan cheese. Plan accordingly… and divide these ingredients well, so you have enough for all the layers.

      Spoon a generous Tablespoon of pasta sauce into each ramekin (to cover the bottom). Lay a cooked lasagna noodle on top of the sauce. Top each lasagna noodle with a Tablespoon of pasta sauce. Place a generous Tablespoon of the seasoned riccotta cheese on top of the sauce, and GENTLY spread it out, as much as possible. Sprinkle with some of the shredded Mozzarella and Parmesan cheese.

      Mini lasagna bowls begin with a layer of marinara sauce, topped with a cooked lasagna noodle.Marinara sauce and a seasoned ricotta cheese mixture is layered into the lasagna bowls.

      Building A Second Layer

      Place another lasagna noodle (crosswise to the first noodle) on top of the Mozzarella and Parmesan cheese. Add spoonful of sauce, another dollop of ricotta, and then top again with shredded Mozzarella and Parmesan cheese.

      Another layer of cooked lasagna noodles is added to the dish.Grated cheese is added to each of the mini lasagna bowls in layers.

      The final step is to place the last lasagna noodle in each ramekin (crosswise to the last one). Add a spoonful of sauce, and then top with the remaining Mozzarella and Parmesan cheese. Trim off any extra pasta around the top of the ramekin.

      Why trim the pasta? You don’t have too, BUT… If large pieces of the pasta are left sticking up too far exposed, they can get overly browned and crispy while baking. You can use a knife or kitchen scissors to cut off the pasta so it is fairly even with the top rim of the ramekin.

      Two mini lasagna bowls, ready for baking in the oven.

      Bake Then Serve The Mini Lasagna Bowls

      Bake the mini lasagna bowls in a preheated 350°F. oven for approximately 25 minutes. When done and heated through, the cheese on top should be melted and the sauce will likely be bubbling around the edges. TIP: Place a sheet of aluminum foil or baking sheet under the lasagna bowls in order to catch any sauce that might drip over the top while cooking.

      Let the mini lasagna bowls cool for a minute or two before serving, because they will be quite hot. Grab a fork, and dig in… they are really good!

      One of the mini lasagna bowls, after baking, and ready to enjoy!An empty dish means the dinner is all gone... and it was delicious!

      I hope you will consider making these mini lasagna bowls. We really enjoy them, and trust you will, too. Thanks for stopping by, and I sincerely hope you will come back again soon. Have a GREAT day!

      Looking For More Recipes Using Lasagna Noodles?

      You can find all of my recipes in the Recipe Index, located at the top of the page. I have several recipes that use lasagna noodles you might enjoy, including:

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      Mini Lasagna Bowls
      Prep Time
      20 mins
      Cook Time
      25 mins
      Total Time
      45 mins
       

      Mini Lasagna Bowls (for 2) are a delicious Italian meal (they're easy to make). Perfect size, when you don't want to make an entire lasagna!

      Category: Entree, Main Course
      Cuisine: Italian
      Keyword: mini lasagna bowls
      Servings: 2
      Calories Per Serving: 614 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Ricotta Filling:
      • ½ cup ricotta cheese , drained
      • 2 teaspoons Parmesan cheese , grated
      • ¼ teaspoon garlic powder
      • ¼ teaspoon dried parsley
      • ⅛ teaspoon EACH salt and pepper
      • ⅛ teaspoon dried oregano
      For Rest of Recipe:
      • 6 lasagna noodles cooked, drained
      • 8 Tablespoons spaghetti sauce (generous Tablespoons)
      • ⅖ cup shredded mozzarella cheese
      • ½ cup shredded Parmesan cheese
      US Customary - Metric
      Instructions

      1. Preheat oven to 350°F.

      2. Cook lasagna noodles in salted, boiling water according to instructions on package. Once done, drain in a single layer on paper towels.

      3. Combine ricotta cheese, Parmesan, parsley, salt, pepper, garlic powder and oregano In a medium-sized bowl. Stir until fully blended.

      4. For each oven-safe ramekin: 1st layer- Spoon a generous Tablespoon of pasta sauce into each dish (cover the bottom). Lay lasagna noodle on top of sauce. Top with a generous Tablespoon of sauce. Place a generous Tablespoon of ricotta mixture on top of sauce. GENTLY spread it out, as much as possible. Sprinkle with 1/3 of the shredded Mozzarella and Parmesan cheese.

      5. 2nd Layer- Repeat same as first layer-Place another lasagna noodle (crosswise to the first noodle) on top of the Mozzarella and Parmesan cheese. Add spoonful of sauce, another dollop of ricotta, and then top again with 1/3 of shredded Mozzarella and Parmesan cheese.

      6. Final Layer- Place last lasagna noodle in each ramekin (crosswise to the last one). Add a generous spoonful of sauce, and then top with remaining Mozzarella and Parmesan cheese. Trim off any extra pasta around the top of the ramekin.

      7. Bake in preheated 350°F. oven for approx. 25 minutes. When done, cheese on top should be melted and sauce will be bubbly around edges. TIP: Place a baking sheet or aluminum foil under lasagna bowls in order to catch any sauce that might bubble over the top while cooking. When done, let cool for 1-2 minutes before serving. Enjoy!

      Nutrition Facts
      Mini Lasagna Bowls
      Amount Per Serving (1 lasagna bowl)
      Calories 614 Calories from Fat 198
      % Daily Value*
      Fat 22g34%
      Saturated Fat 13g81%
      Cholesterol 72mg24%
      Sodium 1055mg46%
      Potassium 506mg14%
      Carbohydrates 70g23%
      Fiber 4g17%
      Sugar 5g6%
      Protein 34g68%
      Vitamin A 911IU18%
      Vitamin C 4mg5%
      Calcium 557mg56%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Mini Lasagna Bowls (for 2) are a delicious Italian meal (they're easy to make). Perfect size, when you don't want to make an entire lasagna!