Main Dishes Archives

Category: Main Dishes

21
Aug
2021

Italian Chicken Parmesan Meatballs

categories: Chicken, Italian, Main Dishes

19 Shares

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.

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?

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!

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.

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?

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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

Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.
Place all ingredients in a large mixing bowl. Mix ingredients well (you can use your hands or a fork), until they're fully combined.
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.
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!
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.

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09
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!

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.

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).

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!

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.

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.

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.

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?

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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

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.
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.
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.
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.
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.
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.

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24
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.

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.

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!

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.

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.

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.

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!

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?

You Can Also Find Me On Social Media:

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

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.
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!
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.
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.
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.
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.

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09
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!

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”.

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.

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.

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.

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!

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?

You Can Also Find Me On Social Media:

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

Original recipe source: unknown

0 from 0 votes

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

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.
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.
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.
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.

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02
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.

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)

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.

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.

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!

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!

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:

Greek-Style Chicken Wings
Classic Bruschetta
Asian BBQ Chicken Wings
Mexican Layer Dip

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

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

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:

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:

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:

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:

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.

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22
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!

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.

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.

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.

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.

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?

You Can Also Find Me On Social Media:

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

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

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.
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.
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.
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.
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.

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11
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!

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.

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.

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.

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.

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!

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:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

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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

Preheat oven to 350°F.
Cook lasagna noodles in salted, boiling water according to instructions on package. Once done, drain in a single layer on paper towels.
Combine ricotta cheese, Parmesan, parsley, salt, pepper, garlic powder and oregano In a medium-sized bowl. Stir until fully blended.
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.
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.
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.
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.

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28
May
2021

Asian BBQ Chicken Wings (Air Fryer)

categories: Air Fryer Recipes, Appetizers, Chicken, Main Dishes

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Asian BBQ Chicken Wings are marinated in soy sauce, lime juice, garlic, brown sugar, & curry powder, then cooked until crispy in an air fryer!

If you enjoy flavor-filled chicken wings, this is a GREAT recipe! Cooked in an air fryer (using HOT air), these wings will be wonderfully yummy and crispy! The wings are first marinated in a delicious made-from-scratch (easy) Asian BBQ sauce, then cooked. The marinade is cooked until it forms a thick sauce, which is then poured over the cooked wings for serving. Oh my goodness.. they are sooo good!

NO AIR FRYER? If you do not have an air fryer, you can bake these chicken wings! Follow instructions for this recipe until the cooking time. For baking instructions, see my note in the printable recipe card (located at the bottom of the page) for details.

These Asian BBQ chicken wings have now become one of my favorite ways to enjoy this “snack”, “appetizer” or “meal”. The flavor is amazing, and my husband and I love them! I found the original recipe in an old cookbook of mine called “The Best Of Cooking Light”. The original recipe was for baked chicken thighs, but I adapted the recipe for wings and the use of an air fryer. Here’s how to make them:

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

Make The Asian-Inspired Sauce To Marinate The Wings

Making the Asian BBQ sauce for the wings is super easy! Place brown sugar, soy sauce, fresh lime juice, minced garlic, curry powder, and crushed red pepper flakes in a small bowl. Stir these ingredients well, until they have been fully combined.

This is the marinating sauce for the chicken wings. See how easy that was? Place the chicken wings in a large re-sealable plastic bag OR in a shallow large container with a tight-fitting lid. Pour the sauce over the wings, and toss to coat them well. Seal or cover the bag/container, and marinate wings in the fridge for 4-6 hours (or overnight). Turn the wings occasionally to ensure they stay coated with marinade.

After Marinating Is Done, Cook the Asian BBQ Sauce

Once the chicken wings have been marinated, remove the wings from the bag or container and SAVE THE MARINADE. Pour the marinade into a saucepan, where it will be cooked to safely “kill off” any harmful bacteria (from contact with raw chicken) and to thicken it into a sauce to cover the chicken wings once they are cooked.

Bring the sauce to a full boil, and then cook on medium heat for 2 minutes, stirring often. As the liquid reduces slightly, the sauce will thicken. Set aside until chicken wings have been cooked. You can quickly reheat it before adding to the chicken, if desired.

Cooking The Asian BBQ Chicken Wings In An Air Fryer

After the chicken wings have marinated 4-6 hours, they are ready to cook. Place the wings into the basket of your air fryer, trying not to overcrowd them, if possible (for best browning). You may need to cook these in two batches, if necessary.

Cook the Asian BBQ chicken wings at 380°F. for 12 minutes, then flip them to the other side and cook 12 more minutes. Increase the temperature of the air fryer to 400°F.and cook 3-4 more minutes.

Once the chicken wings are fully cooked, transfer them to a large bowl. Immediately pour the Asian BBQ sauce over them, and toss to fully coat with the sauce.

Time To Eat!

Once the wings are coated with the sauce, it’s time to serve them. If desired, sprinkle the wings with sliced green onions and/or sesame seeds before serving (optional). I usually just sprinkle them with sesame seeds.

Be sure to serve them with several napkins, because these bad boys are sticky and messy good! There is so much flavor, we eat them without any sauce for dipping… you really don’t need any! YUM!

I hope you enjoy these Asian BBQ Chicken Wings. We sure do. Thanks for stopping by today, and trust you will come back again soon for more delicious recipes. Take care, and have a GREAT day!

Looking For More Air Fryer Recipes?

You can find all of my blog’s recipes in the Recipe Index, located at the top of the page. I have quite a few air fryer recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Adapted From: The cookbook “The Best Of Cooking Light”, page 219, published by Oxmoor House, Inc. in 2004

0 from 0 votes

Asian BBQ Chicken Wings

Prep Time

5 mins

Cook Time

27 mins

Inactive Marinating Time

4 hrs

Total Time

4 hrs 32 mins

Asian BBQ Chicken Wings are marinated in soy sauce, lime juice, garlic, brown sugar, curry powder, then cooked until crispy in an air fryer!

Category: Appetizer, Main Dish, Snack

Cuisine: Asian

Keyword: Asian BBQ chicken wings

Servings: 3 (6 wings per serving)

Calories Per Serving: 541 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

¼ cup packed brown sugar
¼ cup low-sodium soy sauce
1 Tablespoon fresh squeezed lime juice
3 large garlic cloves , minced
½ teaspoon crushed red pepper flakes
¼ teaspoon curry powder
2½ pounds chicken wings (approx. 18-20 wings)
sesame seeds and/or sliced green onions for garnish , optional

US Customary - Metric

Instructions

Place brown sugar, soy sauce, lime juice, garlic, curry powder, and crushed red pepper flakes in a small bowl. Stir well, until fully combined.
Place chicken wings in large re-sealable plastic bag OR in a shallow container with tight-fitting lid. Pour sauce over wings; toss to coat; seal bag or container. Marinate wings in fridge 4-6 hours (or overnight). Turn wings occasionally so they stay coated with marinade.
Remove marinated wings from container and SAVE THE MARINADE. Pour the marinade into a saucepan. Bring sauce to a full boil; cook on medium heat for a full 2 minutes, stirring often. It is essential you fully cook the sauce to "kill off" any bacteria from it's exposure to raw chicken. As liquid reduces slightly, sauce will thicken. Set aside sauce until wings have cooked. You can quickly reheat sauce before adding to the chicken, if desired.
After wings have marinated, they're ready to cook. Place wings into basket of air fryer, trying not to overcrowd them, if possible (for best browning), in batches, if necessary. Cook at 380°F. for 12 minutes, flip them to other side and cook 12 more minutes. Increase temperature of air fryer to 400°F. and cook 3-4 more minutes.
Transfer wings to large bowl. Immediately pour sauce over them; toss to coat with sauce. Sprinkle with sliced green onions and/or sesame seeds, if desired; serve and enjoy!

Recipe Notes

NOTE: If baking, cook at 400 degrees F for 35-40 minutes. When done, place them under the broiler (about 8" below heating element) to further brown them, if desired.

Nutrition Facts

Asian BBQ Chicken Wings

Amount Per Serving (1 (6 wings))

Calories 541 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 9g56%

Trans Fat 1g

Cholesterol 157mg52%

Sodium 869mg38%

Potassium 408mg12%

Carbohydrates 21g7%

Fiber 1g4%

Sugar 18g20%

Protein 39g78%

Vitamin A 403IU8%

Vitamin C 4mg5%

Calcium 51mg5%

Iron 3mg17%

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

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18
May
2021

Ham ‘n Cheese Crescent Bites

categories: Appetizers, Lunch - Quick and Easy, Main Dishes, Pork, Sandwiches

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Ham ‘n Cheese Crescent Bites are yummy, & easy to make with only 4 ingredients! A crescent roll braid is filled w/ ham, cheese, & honey mustard.

Do you use crescent rolls? We do, and I find them VERY convenient to have around for a variety of purposes besides a quick side dish with dinner! I love to use them for a variety of other uses, including quick lunches or breakfast! That little can of dough is amazing!

The recipe I am sharing today is called Ham ‘n Cheese Crescent Bites. Crescent roll dough is filled with ham, cheese, and honey mustard, braided up in a long roll, and baked. It’s really easy to make… here’s how:

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

What Ingredients Do I Need?

There are only a few main ingredients needed for this dish! You will need a can of refrigerated crescent roll dough, cooked and chopped ham, honey mustard, and cheddar cheese. That’s all you need for the basic recipe.

**I usually also add sliced green onions to mine (optional), but if you don’t like them, just leave them out! If desired you can garnish the finished bites with chopped parsley, green onions or chives, but that is also optional.

Okay… let’s get started! Place the ham, honey mustard and grated cheese in a medium bowl, and stir well, to combine. If you want to add the green onions, this is where to add them.

Preparing The Crescent Roll Braid

Remove the crescent roll dough from the can. Don’t separate the individual rolls. Roll the dough out into a rectangle on a lightly greased baking sheet. Seal all the perforations in the dough. Spoon the ham, mustard and cheese filling down the middle of the dough rectangle (lengthwise).

Cut 10 or 12 strips on each side of the dough (your choice). Make sure to slice almost all the way to the filling in the middle. Starting at the bottom, lift one strip up and across the filling at a slight angle.

Now lift the corresponding strip on the other side up and over the filling to kind of “meet in the middle” in a braided fashion. Repeat the process (left, right, left, right) OR (right, left, right, left), alternating strips, until all strips have been “braided”.

Time To Bake!

Place the baking sheet with the braided ham ‘n cheese crescent bites into a preheated 375°F oven. NOTE: When I make these, I let it bake for about 22-25 minutes total. A couple minutes before it is finished baking (shown in the photo below), I like to top it with a couple extra Tablespoons of grated cheddar cheese. TIP: You don’t have to add the grated cheese, but it sure looks good once it melts on top of the crescent braid.

Once the ham ‘n cheese crescent bites are finished baking, the braid will be golden brown all across the top, and any added cheddar cheese will have melted.

Serving The Ham ‘n Cheese Crescent Bites

Once nicely browned on top, remove the ham ‘n cheese crescent bites from the oven. Garnish with chopped chives, parsley or green onions, if desired. Let it cool for a couple minutes before attempting to slice it, to give the cheese a chance to solidify a bit inside. Slice into six portions, and serve immediately.

You can see all the yummy ham and cheese filling inside each piece. This is a great tasting quick lunch (or dinner) I’m sure you and your family will enjoy! Ham ‘n cheese crescent bites are so simple to make, and hardly take any time at all to whip up!

Thank you for stopping by… I really appreciate it. Hope you have the chance to make these ham ‘n cheese crescent bites soon, and trust you will enjoy them, too. God Bless You.

Looking For More Recipes Using CRESCENT ROLLS?

You can find all of my blog recipes in the Recipe Index, located at the top of the page. I have several recipes that feature crescent rolls, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source: https://www.plainchicken.com/ham-cheese-braid/

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Ham 'n Cheese Crescent Bites

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Ham 'n Cheese Crescent Bites are yummy, & easy to make with only 4 ingredients! A crescent roll braid filled w/ ham, cheese, & honey mustard.

Category: Appetizer/Snack, Dinner, Lunch

Cuisine: American

Keyword: crescent rolls, ham 'n cheese crescent bites

Servings: 6

Calories Per Serving: 288 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 can refrigerated crescent rolls
1½ cup cooked, chopped ham
⅔ cup grated cheddar cheese
¼ cup honey mustard dressing
2 Tablespoons chopped green onions (OPTIONAL)

Optional Toppings:

2-3 Tablespoons grated cheddar cheese , added to top, last 2-3 minutes of baking
chopped parsley, green onions, or chives

US Customary - Metric

Instructions

Preheat oven to 375°F. Very lightly grease/spray a large baking sheet.
Place ham, honey mustard and grated cheese (plus green onions, if using) in a medium bowl; stir well, to combine.
Remove crescent roll dough from can. Don't separate individual rolls. Roll dough out into a rectangle on the baking sheet. Seal all perforations in the dough. Spoon ham/cheese filling lengthwise down middle of dough.
Cut 10 or 12 strips on each side of the dough. Make sure to slice almost all the way to the filling in the middle. Starting at the bottom, lift one strip up and across the filling at a slight angle. Now lift corresponding strip on the other side up and over the filling to kind of overlap in the middle, in a braided fashion. Repeat process (left, right, left, right) OR (right, left, right, left), alternating strips, until all strips have been "braided".
Place baking sheet onto the middle rack in preheated 375°F oven. Bake for 22-25 minutes. NOTE: If desired, a couple minutes before it is finished baking, top the braid with a couple extra Tablespoons grated cheddar. When done, the braid should be golden brown on top, and any added cheddar cheese will have melted. Remove from oven. If desired, garnish with chopped parsley, chives or green onion. Let cool a few minutes, then slice into 6 portions. Serve, and enjoy!

Nutrition Facts

Ham 'n Cheese Crescent Bites

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

Calories 288 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 8g50%

Cholesterol 35mg12%

Sodium 841mg37%

Potassium 112mg3%

Carbohydrates 19g6%

Sugar 6g7%

Protein 12g24%

Vitamin A 126IU3%

Calcium 93mg9%

Iron 1mg6%

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

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14
May
2021

Homemade Honey BBQ Sauce

categories: For The BBQ Grill, Sauces and Dressings

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Make Homemade Honey BBQ Sauce in under 10 minutes with common ingredients! Sweet, tangy and a perfect basting sauce for chicken, beef or pork!

Today I want to share a delicious homemade barbeque sauce that I’m confident you’re gonna love! It can be made in less than 10 minutes, and is a very versatile sauce that can be used in many ways. Whether it is used on baked or grilled chicken, pork or beef, or used to make pulled pork, beef or chicken sandwiches, the flavor of this sauce will really impress you (with very little work involved).

The recipe came from one of my old “Taste of Home” magazines, and it is a definite KEEPER. I keep all the ingredients needed for this yummy sauce in our pantry, so it is convenient and easy to make whenever we need it. It’s so easy to make, and takes less time to whip up a batch then it does to drive to the store to buy a bottle of bbq sauce. That’s a win-win in my book! Let me show you just how simple it is to make this homemade honey BBQ sauce:

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

What Ingredients Will I Need To Make This BBQ Sauce?

To make homemade honey BBQ sauce you will need several common pantry ingredients. They are tomato sauce, brown sugar, molasses, honey, Worcestershire sauce, mustard, garlic, oregano, chili powder and pepper.

Make The Homemade Honey BBQ Sauce

Measure all the ingredients for the BBQ sauce into a medium-sized saucepan. Stir the ingredients well, until they’re fully combined. Bring the homemade honey BBQ sauce to a full boil on medium heat. Once it has boiled for a minute, remove the pan from the heat.

That’s it! You’ve just made a batch of homemade honey BBQ sauce, and it’s ready to be used to enhance the flavor of chicken, pork or beef! You can use it right away, or if using later, store it covered in the refrigerator up to 3-4 days. When ready to use the sauce, simply bring it back to room temperature. See how EASY that was?

Time To Grill (Or Bake!)

When ready to grill (or bake) a favorite meat dish, liberally brush the homemade honey BBQ sauce on your favorite meats. We love this BBQ sauce on grilled pork chops and grilled or baked chicken. The sauce can also be enjoyed on ribs, and pulled pork, chicken or BBQ beef sandwiches, too.

This sauce has a fantastic taste, and the flavors really shine. I truly think you will love this sauce as much as we do! The recipe as written, will make about 1⅓ cups of sauce, so you may or may not have some sauce left over, depending on the amount of meat you are cooking. You can store it covered in the fridge for a few days, OR you can freeze it in an airtight container for use at a later date. Simply thaw, and reheat the BBQ sauce in a small sauce pan before using.

Thank you for stopping by my blog today. I sincerely hope you have the opportunity to make this homemade honey BBQ sauce, and trust you and those you love will really enjoy it. Please come back soon for another visit and more yummy, family-friendly recipes.

Looking For More HOMEMADE SAUCE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some wonderful tasting recipes for SAUCES that you’ll enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source: “Taste of Home” magazine, August/September 2008 edition, page 14 , published by Reiman Media Group, Inc.

0 from 0 votes

Homemade Honey BBQ Sauce

Prep Time

5 mins

Cook Time

3 mins

Total Time

8 mins

Make Homemade Honey BBQ Sauce in under 10 minutes with common ingredients! Sweet, tangy and a perfect basting sauce for chicken, beef or pork!

Category: Condiments, Sauces

Cuisine: American

Keyword: homemade honey bbq sauce

Servings: 11 (2 T. per serving-1 ⅓ cups total)

Calories Per Serving: 37 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 ounces tomato sauce (1 can)
2 Tablespoons brown sugar
2 Tablespoons molasses
2 Tablespoons honey
1½ teaspoons Worcestershire sauce
1½ teaspoons prepared yellow mustard
1 large garlic clove , minced
¼ teaspoon chili powder
¼ teaspoon dried oregano
⅛ teaspoon ground black pepper

US Customary - Metric

Instructions

Measure all the ingredients into a medium-sized saucepan. Stir well, until fully combined.
Bring sauce to a full boil on medium heat. Once it has boiled for 1 minute, remove pan from the heat.
Brush sauce onto beef, chicken or pork (for grilling or baking). Leftovers can be stored (covered) in refrigerator up to 3-4 days, or can be frozen in an airtight container (to thaw and reheat later).

Nutrition Facts

Homemade Honey BBQ Sauce

Amount Per Serving (1 (2 Tablespoons))

Calories 37 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 127mg6%

Potassium 137mg4%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 9g10%

Protein 1g2%

Vitamin A 105IU2%

Vitamin C 2mg2%

Calcium 15mg2%

Iron 1mg6%

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

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