Category: Main Dishes


Aug
2024

Instant Pot Ground Beef Stroganoff

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

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

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

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

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

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

Cook The Ground Beef

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

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

Ground beef is cooked and browned in the Instant Pot.Once fully cooked, the grease is drained off of the meat.

Time To Add Other Ingredients

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

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

Beef broth and seasonings are added to the Instant Pot.Uncooked egg noodles are added and stirred into the broth.

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

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

The egg noodles are pressed down as much as possible into the liquid.Cream of mushroom soup is spread over the top of the noodles.

Cook The Stroganoff

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

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

Instant Pot Ground Beef Stroganoff is cooked on High pressure for 5 minutes.

Final Step

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

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

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

After releasing steam, sour cream is stirred into the stroganoff until combined.Now the Instant Pot Ground Beef Stroganoff is ready to be served hot.

Serve The Instant Pot Ground Beef Stroganoff

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

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

A serving of the stroganoff is accompanied by roasted carrots.Some dried parsley is sprinkled on the Instant Pot Ground Beef Stroganoff.

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

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

Looking For More INSTANT POT Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Instant Pot Ground Beef Stroganoff
Prep Time
5 mins
Cook Time
5 mins
Additional Prep Time (inactive)
20 mins
Total Time
30 mins
 

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

Category: Dinner
Cuisine: All Cuisines
Keyword: instant pot, ground beef stroganoff
Servings: 6 (approx. 1½ cups per serving)
Calories Per Serving: 428 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound lean ground beef
  • 3 Tablespoons dried minced onion
  • 2 teaspoons minced garlic
  • 3½ cups beef broth
  • ½ cup water* *if necessary*
  • 1½ teaspoons Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 12 ounces wide egg noodles *uncooked*
  • 10.5 ounces cream of mushroom soup *canned = 1 can*
  • 1 cup light sour cream
  • fresh chopped parsley (or dried) as garnish (optional)
US Customary - Metric
Instructions

  1. Press SAUTÉ button (Medium heat). Let the Instant Pot heat for a minute, then add ground beef to the inner pot. Continue to stir ground beef until it's fully broken up, cooked through and no pink remains. Press CANCEL to turn off heat. Drain fat (discard). 

  2. Add onions, garlic, beef broth, Worcestershire sauce, salt and pepper to the pot. Pour uncooked noodles in; stir well, to combine with other ingredients. Push the noodles down as much as possible into the liquid. Add additional ¼-½ cup water (or beef broth), if necessary, to partially submerge noodles.

  3. Spoon mushroom soup (straight from the can) as evenly as possible over the top of the noodles. DO NOT STIR THE SOUP IN!

  4. Lock the lid and turn the top pressure knob to SEALING. Push the MANUAL button and cook for 5 minutes on HIGH pressure. *It will take 10-15 minutes to come to full pressure, then the pressure button (on top of the Instant Pot) will pop up. The machine will then begin pressure cooking and counting down the 5 minutes!

  5. When it's cooked for 5 minutes, the machine will beep, indicating it is done. Perform a QUICK RELEASE by flipping the pressure knob on top from Sealing to VENTING. This will immediately begin releasing steam/pressure from the Instant Pot. Once steam has stopped and the pressure knob (on top) has dropped back down, the Instant Pot is safe to open. Unlock/open the lid (and set aside).

  6. Immediately stir in the sour cream until fully combined. Serve hot, garnishing each portion with chopped fresh (or dried) parsley. Enjoy.

Nutrition Facts
Instant Pot Ground Beef Stroganoff
Amount Per Serving (1 (1/6 of total))
Calories 428 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 110mg37%
Sodium 1.183mg0%
Potassium 672mg19%
Carbohydrates 49g16%
Fiber 3g13%
Sugar 2g2%
Protein 30g60%
Vitamin A 163IU3%
Vitamin C 2mg2%
Calcium 109mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Instant Pot Ground Beef Stroganoff is really easy to make and it's delicious! This one pot meal of beef, noodles and creamy sauce serves 6.


Aug
2024

Creole Shrimp and Rice

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

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

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

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

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

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

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

Prep The Shrimp

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

Large shrimp must be peeled, deveined and tail removed before cooking.

Make The Creole Sauce

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

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

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

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

Chopped onions, celery and bell pepper cook in oil and butter in skillet.Minced garlic, a bay leaf and Creole spices are added to cooked veggies.

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

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

Tomato sauce, water and Worcestershire sauce are added to skillet.Creole sauce simmers in a large skillet until it has thickened.

Time To Add The Shrimp!

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

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

Shrimp are placed in the skillet of Creole sauce in a single layer.Tongs are used to flip the shrimp to cook the other side in the sauce.

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

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

The shrimp are fully cooked in the Creole sauce and are ready to be served.

Serve The Creole Shrimp And Rice

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

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

Creole Shrimp and Rice, garnished with parsley, and served with lemon wedges.A white bowl, with Creole Shrimp and Rice and lemon slices inside.

I hope you have a chance to make and try this delicious recipe for Creole Shrimp and Rice, and trust you’ll enjoy it, too!

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

Looking For More SHRIMP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious shrimp recipes, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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Author's signature

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

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Creole Shrimp and Rice
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

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

Category: Main Dish
Cuisine: Cajun, Creole
Keyword: Creole shrimp and rice
Servings: 4
Calories Per Serving: 392 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons butter
  • 2 Tablespoons vegetable oil or other neutral oil
  • 1 medium yellow onion peeled/ finely chopped
  • 2 stalks celery finely chopped
  • 1 medium green bell pepper deseeded/ finely chopped
  • 4 cloves garlic minced
  • 1 Tablespoon Creole/Cajun seasoning mix (less or more, to taste)
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper *(use ¼ tsp. if you don't like it too spicy!)*
  • 1 bay leaf
  • 15 ounces tomato sauce (canned) = 1 can
  • 1 cup water
  • 1 Tablespoon Worcestershire sauce
  • 1½ pounds large shrimp (16-20 count per lb.) peeled, deveined, tail removed
  • Tabasco sauce to taste (start with 1-2 shakes)
  • salt and black pepper to taste
  • 2 cups COOKED rice (½ cup cooked rice per serving)
Optional Garnishes For Serving: chopped parsley and lemon slices
    Instructions

    1. In a large skillet, heat butter and oil on Medium-High. Stir in onions, celery and bell pepper; reduce heat to Medium. Cook veggies for 10 minutes, or until veggies are quite soft. Stir often; lower heat if necessary, so veggies don't burn.

    2. Add minced garlic, Creole seasoning, thyme, cayenne pepper, and bay leaf. Stir to combine them with the veggies.

    3. Add tomato sauce, water and Worcestershire sauce. Stir; bring sauce to a boil on Medium heat. Once it is boiling, turn heat down to Low. Simmer Creole sauce on Low (uncovered) for 8-10 minutes OR until it has thickened slightly.

    4. Lay shrimp in the sauce, placing them in the skillet in a single layer, if possible (to help the shrimp cook evenly). Cook shrimp (without disturbing them) for 1-2 minutes, then flip them over so the other side fully cooks through (1-2 minutes).

    5. Take a small taste of the sauce. Add Tabasco sauce, salt and black pepper as needed (to suit your taste). Remove bay leaf from the sauce (discard).

    6. Garnish shrimp and sauce with parsley and lemon slices; serve immediately, with hot cooked rice next to the shrimp or under the shrimp. ENJOY!

    Recipe Notes

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

    Nutrition Facts
    Creole Shrimp and Rice
    Amount Per Serving (1 (1/4 of total))
    Calories 392 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 5g31%
    Trans Fat 0.3g
    Polyunsaturated Fat 5g
    Monounsaturated Fat 3g
    Cholesterol 229mg76%
    Sodium 1.587mg0%
    Potassium 757mg22%
    Carbohydrates 37g12%
    Fiber 4g17%
    Sugar 7g8%
    Protein 28g56%
    Vitamin A 1.729IU0%
    Vitamin C 37mg45%
    Calcium 151mg15%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Creole Shrimp and Rice is a fantastic meal! Large shrimp are cooked in a flavorful homemade Creole sauce, and served with rice (4 servings).


    Aug
    2024

    Butter Chicken (Instant Pot)

    categories: Chicken, Instant Pot Recipes, Main Dishes
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    Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!
    Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!

    The first time I ever ate Butter Chicken in an Indian restaurant I was HOOKED! I absolutely LOVE the tender chicken, swimming in an absolutely delectable butter sauce, flavored with traditional Indian spices.

    I decided I couldn’t wait to make it myself (in my own kitchen), and that started my search for a great Butter Chicken (Instant Pot) recipe I could conveniently make and LOVE!

    I’m finally adding this recipe to my website because it is the one I now use every time I make Butter Chicken using my Instant Pot. It has not failed me yet, so today I am sharing the recipe with YOU! Here’s how to make it.

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

    Prepare Sauce And Chicken For The Instant Pot

    Place one 14.5 ounce can of diced tomatoes (including the juice) in the inner container of your Instant Pot. Add minced garlic, ginger, turmeric, cayenne pepper, paprika, garam masala, ground cumin and salt.

    Stir these ingredients together until well-combined and the spices are incorporated into the sauce.

    Spices and diced tomatoes are placed in the inner pot of a pressure cooker.Tomatoes and spices are stirred until fully combined in inner pot.

    Pat chicken breasts dry using paper towels, then lay them right on top of the sauce mixture in the Instant Pot. Do not mix them into the sauce!

    The amount of chicken you need is 1½ pounds (about 3 very large boneless, skinless chicken breasts). If you have a food scale, I recommend using it to accurately gauge the weight of the chicken.

    NOTE: Boneless, skinless chicken thighs (in same quantity) may be substituted in this recipe, if you prefer.

    Three chicken breasts are placed on top of the tomato mixture.

    Cooking Butter Chicken In An Instant Pot

    Lock the lid on the Instant Pot. Turn the pressure release knob to the “SEALING” position. Select the “MANUAL” button, and adjust to High pressure. Set the timer for 10 minutes.

    The Instant Pot usually takes between 10-15 minutes to reach full pressure, then the 10 minute timer will begin. Once the 10 minute time has been reached, let the machine release it’s pressure NATURALLY. Do nothing during this time (this may take about 15 minutes or so).

    As the pressure releases naturally, the timer will begin to count up and display the time in minutes. When all the pressure has been released, the pressure button (which is raised when the Instant Pot is at full pressure) will drop.

    Instant Pot is used to cook the chicken breasts and tomato/spice mixture.

    Remove And Slice The Cooked Chicken

    After the pressure has fully released naturally, unlock the lid and remove. Transfer the chicken breasts out of the inner pot using a slotted spoon or spatula) and onto a cutting board. Set the chicken aside to cool for a few minutes.

    After the chicken has cooled slightly, cut each piece into large chunks, about 1½” wide. Do not shred the chicken! Set aside while you finish making the butter sauce. 

    Lid of Instant Pot is unlocked to reveal the cooked chicken breasts.Cooked chicken is removed from Instant Pot and cut into large cubes.

    Finish Making The Butter Sauce

    Use an immersion blender to fully puree the sauce in the inner pot. Insert the immersion blender directly into the pot to do this, then let the sauce cool for 2-3 minutes.

    NOTE: If you don’t have access to an immersion blender, carefully transfer it in batches to a blender and process until smooth. Remember… it’s HOT! Once pureed, pour it carefully back into the inner pot.

    Immersion blender is used to puree the tomato/spice mixture in the Instant Pot.

    Add butter (in chunks), coconut milk, additional garam masala and fresh chopped cilantro to the sauce. Stir well, until the ingredients have been fully combined.

    TIP: Stir the coconut milk very well while still in the can, to combine the liquid and solids before adding it to the sauce! 

    NOTE: At this point, remove about ½ of the sauce (or a little less) and save it for another batch later. That’s right… you will not use ALL of the sauce! After it has cooled, you can freeze the removed sauce in an airtight container for another time (it freezes well). You can also store it in the refrigerator for 3-4 days and use it again, if desired.

    Butter, coconut milk, garam masala and cilantro is added to the sauce.The sauce for the Butter Chicken is now ready.

    Add The Chicken Back Into The Pot

    Transfer all the chunks of chicken back into the remaining butter sauce and stir until they’re well-coated.  Hit the “CANCEL” button, then select the “SAUTÉ” button and set the pressure setting to “LESS” (low heat).

    Continue to stir and cook the chicken (uncovered) only until it is fully heated through. Once heated through, the butter chicken is ready to be served and enjoyed.

    Butter Chicken (Instant Pot) is re-heated in the inner pot of the Instant Pot.

    Serve The Butter Chicken

    Serve the butter chicken with hot basmati rice on the side. For each serving we put a portion of rice on one half of a serving bowl, then place the tender butter chicken (and sauce) on the other side.

    Spoon more sauce over the chicken, for best flavor! Top each serving with a sprig or two of fresh cilantro, serve and enjoy!

    We especially love this meal when it’s served with homemade Garlic Butter Naan Bread on the side. The Naan bread can be used to help mop up all that delicious sauce!

    A bowl of butter chicken (Instant Pot), with rice and Naan bread on the side.Cubes of chicken are coated in the flavorful butter sauce.

    I can’t say enough good things about this delicious recipe for Butter Chicken made in an Instant Pot. We absolutely LOVE it, and hope you’ll enjoy this classic Indian dish as much as we do!

    If you have an Instant Pot, be sure to check out my recipes for Pork Carnitas, Broccoli Cheese Soup and Ground Beef Stroganoff, too!

    Thanks for stopping by my website today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and I hope you have a GREAT day!

    Looking For More CHICKEN Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of amazing chicken recipes to check out, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

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

    Author's signature

    Recipe adapted from: “Indian Instant Pot Cookbook” (Kindle Edition), by Urvashi Pitre, published by Rockridge Press in 2017

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    Butter Chicken (Instant Pot)
    Prep Time
    10 mins
    Cook Time
    10 mins
    Sauté Time + Natural Release Time
    30 mins
    Total Time
    50 mins
     

    Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!

    Category: Main Dish
    Cuisine: Indian
    Keyword: butter chicken, instant pot
    Servings: 4
    Calories Per Serving: 514 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 14.5 ounces diced tomatoes (canned) DO NOT DRAIN
    • 6 cloves garlic minced
    • 1 Tablespoon fresh ginger minced
    • 1 teaspoon paprika
    • 1 teaspoon turmeric powder
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • ¾ teaspoon cayenne pepper
    • 2 teaspoons garam masala** **DIVIDED USE
    • 1½ pounds boneless, skinless chicken breasts
    • 8 Tablespoons butter = 1 stick, cut into cubes
    • ¾ cup full fat coconut milk (canned) or ¾ cup heavy whipping cream
    • ¼ cup chopped, fresh cilantro
    US Customary - Metric
    Instructions

    1. Place tomatoes (including juice) in the inner pot. Add garlic, ginger, turmeric, cayenne pepper, paprika, 1 teaspoon garam masala, cumin and salt. Stir/whisk until combined.

    2. Pat chicken dry with paper towels, then lay them on top of the sauce. Do not mix them into the sauce!

    3. Lock lid on Instant Pot. Turn pressure release knob to "SEALING" position. Select "MANUAL"; or adjust to HIGH pressure. Set timer for 10 minutes. It takes 10-15 minutes to reach full pressure, then the 10 minute cooking time will start. Once finished cooking, let pressure release NATURALLY. Do nothing during this time (about 15 minutes). When all pressure is released, pressure button will drop, indicating it's safe to remove lid.

    4. Open lid. Transfer chicken out of the pot (use slotted spoon or spatula) and put it on a cutting board. Let cool a few minutes, then cut each piece into large chunks, about 1½" wide. Set aside.

    5. Make Butter Sauce: Use immersion blender to puree sauce remaining in the inner pot (insert immersion blender directly in the pot to do this). Let sauce cool 2-3 minutes. NOTE: No immersion blender? Carefully transfer sauce in batches to a blender; process until smooth. Once pureed, pour sauce back into the inner pot.

    6. Add butter (in chunks), coconut milk, remaining teaspoon of garam masala and cilantro to the sauce. TIP: Stir coconut milk while still in the can, to combine liquid and solids before adding it! Stir well, until ingredients are fully combined.

      NOTE: At this point, remove about ½ of the sauce (or a little less) and save it for another batch. That's right... you won't use ALL the sauce! After it has cooled, freeze the removed sauce in an airtight container OR store it in the refrigerator for 3-4 days and use it again, if desired.

    7. Place chicken back into the sauce remaining in the inner pot; stir until coated.  Press "CANCEL", then select "SAUTÉ"; set pressure setting to "LESS" (low heat). Stir/cook butter chicken (uncovered) until heated through. Serve with rice. Enjoy!

    Nutrition Facts
    Butter Chicken (Instant Pot)
    Amount Per Serving (1 (1/4 of total))
    Calories 514 Calories from Fat 333
    % Daily Value*
    Fat 37g57%
    Saturated Fat 23g144%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 8g
    Cholesterol 169mg56%
    Sodium 1115mg48%
    Potassium 994mg28%
    Carbohydrates 9g3%
    Fiber 2g8%
    Sugar 3g3%
    Protein 39g78%
    Vitamin A 1348IU27%
    Vitamin C 14mg17%
    Calcium 71mg7%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!


    Jul
    2024

    Refried Bean Tostadas

    categories: Main Dishes, Meatless Meals, Mexican / Southwestern
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    Refried Bean Tostadas are an easy, meatless meal! Corn tortillas are fried until crisp, then topped with beans, cheese, lettuce, salsa, etc.
    Refried Bean Tostadas are an easy, meatless meal! Corn tortillas are fried until crisp, then topped with beans, cheese, lettuce, salsa, etc.

    Looking for a simple yet delicious meal that is perfect to serve any time of the year? We LOVE making homemade refried bean tostadas! I’ve been making this simple meatless dish for over 50 years, and think they are a wonderfully tasty meal!

    It’s easy to prepare the toppings ahead of time (and refrigerate), then when you’re ready to make them, it’s as easy as frying the tortillas and heating refried beans on the stovetop! Here’s how to make refried bean tostadas.

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

    Prepare The Refried Beans And Tostada Toppings First

    Combine a can of refried beans (regular or low-fat) with 2 Tablespoons of water in a small saucepan. I always add a little water to very slightly “thin” the refried beans to make them easier to spread on a cooked tortilla later.

    NOTE: I use canned refried beans to make this a very convenient, quick recipe, but if you’re interested in making homemade refried beans, be sure to check out my recipe for Easy Crock Pot Refried Beans!

    Stir and cook the refried beans (and water) on low heat until heated through. Keep the beans warm while you prepare the other ingredients.

    I find it helpful to get all the tostada toppings ready BEFORE beginning this recipe. Place the toppings in small bowls or containers and place them out on the counter. *If getting toppings ready early in the day, cover and refrigerate the bowls of toppings until ready to use. 

    Refried beans and water are heated in a small saucepan.Toppings for refried bean tostadas are placed on counter in small bowls.

    Fry The Tortillas Until Crispy

    Pour oil about ½” deep in a medium sized skillet. Heat the oil on Medium temperature until very hot, but not smoking. A drop of water should sizzle when added to the hot oil, indicating the oil is ready.

    Carefully place one corn tortilla into the hot oil. The oil should instantly sizzle around the edges. Let it cook for about 30 seconds, then carefully turn it to the other side using tongs (remember that the oil is very HOT).

    Continue to cook the tortilla until it is very crisp on both sides. Use the tongs to press the tortilla down in the center if it puffs up, because you want the middle of the tortilla very crisp to hold the weight of the toppings. If necessary, turn the tortilla back over to ensure the first side is crisp.

    A corn tortilla is placed in hot oil and fried until crisp.Tongs are used to press center of tortilla down into hot oil for crispness.

    When the tortilla is crisp all the way through on both sides, transfer it from the hot oil to several layers of paper towels using tongs. As you lift each tortilla out of the oil, let excess oil drip back into the skillet.

    The paper towels will help absorb any excess oil. Repeat the cooking process with the remaining tortillas, until all are cooked, crispy, and well-drained.

    A crispy fried tortilla is removed from skillet using tongs.Fried tortilla rests on paper towels used to absorb oil.

     “Build” The Tostadas

    Now it’s time to “build” the refried bean tostadas. Place 2 big Tablespoons of hot refried beans onto each tortilla (there will be some beans leftover). Use the back of a spoon to GENTLY spread the beans over the surface of the tortilla without cracking it.

    Add shredded lettuce on top of the beans, then add grated cheddar cheese (or Colby Jack), dividing these ingredients evenly between the tostadas.

    Refried beans, then lettuce and grated cheese are added to crisp tortillas.

    Top each tostada with diced fresh tomatoes. Add garnishes of your choosing to top off the tostadas before serving. We love to add taco sauce (or salsa), chopped cilantro, and a small dollop of sour cream to ours… yum!

    The best part of putting out the bowls of toppings is everyone can build their own tostada the way they like it!

    The recipe, as written, will yield enough for 4 tostadas, but can EASILY be doubled, tripled, or quadrupled to meet your needs. Some people may eat one tostada, and others may want to enjoy two, so plan accordingly!

    TIP: *Remember that you will have some leftover refried beans, so adjust the amount of other ingredients to fit your needs, especially if you want more refried bean tostadas!

    Diced fresh tomatoes are added to the top of the tostada.Taco sauce, sour cream and cilantro garnish the top of the tostada.

    Serve And Enjoy The Refried Bean Tostadas

    Serve and enjoy these delicious refried bean tostadas. they should be crisp enough to hold all those toppings safe and secure in your hands. Lift that beautiful tostada up using both hands, and take a big, crispy, delicious bite!

    One of the refried bean tostadas, ready to be eaten and enjoyed!Holding a tostada, with a plate of watermelon slices in the background.

    I really hope you have the chance to make some yummy refried bean tostadas! I think they’re a perfect meal for busy days because you can easily prepare the toppings ahead of time (cover and refrigerate), then all you need to do at dinner time is fry the tortillas and heat the beans!

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

    Looking For More MEXICAN-INSPIRED 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 Mexican-inspired recipes to check out, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
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    Refried Bean Tostadas
    Prep Time
    15 mins
    Cook Time
    5 mins
    Total Time
    20 mins
     

    Refried Bean Tostadas are an easy, meatless meal! Corn tortillas are fried until crisp, then topped with beans, cheese, lettuce, salsa, etc.

    Category: Dinner, Lunch
    Cuisine: Mexican
    Keyword: refried bean tostadas
    Servings: 4 tostadas
    Calories Per Serving: 213 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 medium corn tortillas
    • vegetable oil, for frying ½" deep in small skillet
    • 8 ounces canned refried beans = approx. ½ of a 16 oz. can
    • 2 Tablespoons water
    • 1 cup shredded iceberg lettuce
    • 1 cup grated cheddar cheese or Colby Jack
    • 1 medium red tomato diced
    OPTIONAL TOPPINGS: taco sauce or salsa, sour cream, chopped cilantro, sliced olives, as desired
      Instructions

      1. Prep and place tostada toppings (lettuce, cheese, tomatoes, etc.) in small bowls; place them on the counter. *If getting toppings ready early in the day, cover and refrigerate until ready to use.

      2. Combine refried beans and water in a small saucepan. Stir and cook on low heat until heated through. Keep beans warm while you prepare tortillas.

      3. Pour oil ½" deep in a medium skillet. Heat on Medium until very hot, but not smoking. A drop of water should sizzle when added. Carefully place a tortilla in the hot oil. The oil should instantly sizzle around the edges. Cook for 30 seconds, then turn tortilla to the other side using tongs. Continue to cook until tortilla is very crisp on both sides. Use tongs to press the tortilla down (in the center) in the oil, so the middle of the tortilla is very crisp to hold the weight of the toppings. Turn tortilla over again (if necessary) to ensure crispness on all sides.

      4. Transfer tortilla to several layers of paper towels, which will absorb excess oil as it drains. Repeat with remaining tortillas, until all are cooked, and well-drained.

      5. Spoon 2 big Tablespoons of hot refried beans on each tortilla (there'll be beans leftover). Gently use the back of a spoon to spread beans over the tortilla without cracking it.

      6. Add shredded lettuce on top of the beans, then grated cheese and diced tomatoes, dividing evenly between tostadas. Garnish with taco sauce, salsa, sour cream, cilantro and/or olives, if desired. Serve and enjoy!

      Recipe Notes

      NOTE: Optional toppings such as taco sauce, sour cream, cilantro, and/or olives were not considered in the caloric calculation.

      Nutrition Facts
      Refried Bean Tostadas
      Amount Per Serving (1 tostada)
      Calories 213 Calories from Fat 90
      % Daily Value*
      Fat 10g15%
      Saturated Fat 6g38%
      Polyunsaturated Fat 1g
      Monounsaturated Fat 2g
      Cholesterol 28mg9%
      Sodium 525mg23%
      Potassium 96mg3%
      Carbohydrates 19g6%
      Fiber 4g17%
      Sugar 2g2%
      Protein 11g22%
      Vitamin A 422IU8%
      Vitamin C 1mg1%
      Calcium 243mg24%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Refried Bean Tostadas are an easy, meatless meal! Corn tortillas are fried until crisp, then topped with beans, cheese, lettuce, salsa, etc.


      Jul
      2024

      Garlic Herb Chicken Thighs (Air Fryer)

      categories: Air Fryer Recipes, Chicken, Main Dishes
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      Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!
      Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!

      If you’re looking for a delicious air fryer recipe using chicken, may I suggest this one for garlic herb chicken thighs? It is a simple recipe to prepare with very minimal prep and the chicken comes out fantastic every time I’ve made it.

      You will use 4 large bone in, skin on chicken thighs. They are coated with a seasoning marinade for 30 minutes before cooking. Pop them in the air fryer and cook for 20 minutes, and the result is a delicious, flavorful main dish!

      It’s such a simple recipe, and it’s so good. Here’s how to make garlic herb chicken thighs in an air fryer.

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

      Prepare The Chicken Thighs

      Pat the chicken thighs dry using paper towels. The skin is left on for this recipe, because it adds to the crispiness of the finished garlic herb chicken thighs.

      Once patted dry, place the chicken thighs in a large bowl, and set it aside while you prepare a simple seasoning mix.

      Four bone-in, skin on chicken thighs, ready to be marinated.

      Make The Seasoning Mix

      The spice mix is a cinch to make! Simply mix garlic powder, onion powder, salt, black pepper, dried thyme, rosemary and tarragon in a small bowl until they’re combined.

      That’s it… see how easy that was? You will use ALL of this mixture for the four chicken thighs.

      Dry spices are combined in bowl for the chicken marinade.Garlic powder, salt, pepper, thyme, rosemary and tarragon are mixed.

      Drizzle olive oil over the chicken thighs, then add the seasoning mix on top. Use your hands to rub and coat the chicken with oil and the spices.

      Continue until all the chicken thighs are coated on all sides with oil and spices. Rub the mixture into the surface of the chicken so it adheres.

      Let the spice/oil-coated chicken marinate for 30 minutes. This allows the spices (and oil, for crispiness) to help give flavor to the chicken skin and meat, before they are cooked.

      Chicken is covered with olive oil, then spices are added and combined.Chicken thighs marinate 30 minutes, covered in the spice and oil mixture.

      Now It’s Time For The Air Fryer!

      Preheat the air fryer to 380°F. NOTE: My air fryer preheats at a default temp. of 400°F, so I preheat it at this temperature, then adjust it down to cook the chicken thighs.

      Once the air fryer has preheated, adjust the temperature to 380°F. Place the marinated chicken thighs in the inner basket, leaving a small amount of space between each one.

      TIP: If you are cooking more than 4 thighs, be sure to not overcrowd the basket, to ensure each piece of chicken cooks evenly and becomes crisp on the outside.

      marinated chicken thighs are place in air fryer basket for cooking.

      Select the CHICKEN button if your air fryer has that feature. If not, set the timer for 20 minutes (at 380°F.) . Press START, and air fry the chicken for 10 minutes.

      After 10 minutes, press PAUSE, and flip the chicken thighs over to the other side. They should already be nicely browned at this point.

      Continue cooking the other side for the remaining 10 minutes OR until the garlic herb chicken thighs reach a “safe” internal temperature of 165°F.

      Garlic Herb Chicken Thighs are flipped over halfway through air frying.

      Serve The Garlic Herb Chicken Thighs

      The garlic herb chicken thighs should be fully cooked at this point and can now be served. We let them rest for 1-2 minutes to let the internal juices redistribute through the meat before serving.

      The chicken thighs taste great, thanks to the marinade! They also are juicy on the inside and crispy on the outside. Serve with your favorite sides, and enjoy this simple meat dish!

      One of the chicken thighs, served with baked potato and green beans.Two garlic herb chicken thighs, served with green beans and baked potato.

      I hope you have the opportunity to make these delicious garlic herb chicken thighs, and trust you’ll like them as much as we do.

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

      Looking For More AIR FRYER Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of air fryer recipes to check out, including:

      Want More Recipes? Get My FREE Newsletter!

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

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

      Find Me On Social Media:

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

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      Garlic Herb Chicken Thighs (Instant Pot)
      Prep Time
      5 mins
      Cook Time
      20 mins
      Inactive Prep: Marinating Time
      30 mins
      Total Time
      55 mins
       

      Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!

      Category: Main Dish
      Cuisine: All Cuisines
      Keyword: garlic herb chicken thighs
      Servings: 4
      Calories Per Serving: 374 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 4 large chicken thighs (bone in, skin on)
      • 1½ Tablespoons olive oil
      For Spice Mix:
      • 1½ Tablespoons garlic powder
      • ¾ teaspoon salt
      • ¼ teaspoon black pepper
      • ¼ teaspoon onion powder
      • ¼ teaspoon dried thyme
      • ¼ teaspoon dried rosemary
      • ¼ teaspoon dried tarragon
      US Customary - Metric
      Instructions

      1. Pat chicken thighs dry using paper towels. Place chicken in a large bowl; set aside.

      2. In a separate small bowl, combine garlic powder, salt, black pepper, thyme, rosemary and tarragon.

      3. Drizzle olive oil over the chicken, then add spice mix. Use your hands to rub and coat chicken with oil and spices until they adhere. Continue until chicken is coated on all sides with oil/spices. Let chicken marinate for 30 minutes.

      4. Preheat air fryer according to manufacturer directions. Once preheated, adjust temperature to 380°F. Place chicken thighs in the inner basket, leaving space between each one. TIP: If cooking more than 4 thighs, don't overcrowd the basket, to ensure each piece cooks evenly and becomes crisp on the outside.

      5. Select the CHICKEN button if the air fryer has that feature. If not, set the timer for 20 minutes (at 380°F). Press START; cook chicken for 10 minutes. After 10 minutes, press PAUSE; flip chicken over to the other side. Continue cooking the other side the remaining 10 minutes OR until the garlic herb chicken thighs reach an internal temperature of 165°F.

      6. When done, let chicken rest 1-2 minutes to let internal juices redistribute in the meat. Serve with favorite side dishes and enjoy!

      Nutrition Facts
      Garlic Herb Chicken Thighs (Instant Pot)
      Amount Per Serving (1 thigh (1/4 of total))
      Calories 374 Calories from Fat 261
      % Daily Value*
      Fat 29g45%
      Saturated Fat 7g44%
      Trans Fat 0.1g
      Polyunsaturated Fat 6g
      Monounsaturated Fat 14g
      Cholesterol 142mg47%
      Sodium 549mg24%
      Potassium 338mg10%
      Carbohydrates 3g1%
      Fiber 0.3g1%
      Sugar 0.1g0%
      Protein 24g48%
      Vitamin A 121IU2%
      Vitamin C 0.1mg0%
      Calcium 17mg2%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!


      Jul
      2024

      Lentil Potato Soup

      categories: Main Dishes, Meatless Meals, Soups
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      Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It’s also budget friendly and tastes delicious!
      Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It's also budget friendly and tastes delicious!

      Today I want to share a delicious recipe for a meatless soup that tastes great, and is really simple to prepare.  Even though I am not a vegetarian, my husband and I often enjoy meatless meals.

      I’m always on the lookout for meatless recipes, especially because one of our sons (and his girlfriend) are vegetarians. This recipe for lentil potato soup is a yummy recipe I’m positive they will enjoy!

      Even if you are NOT a vegetarian, I’m confident you are going to enjoy this delicious meatless soup, full of protein and fiber! 

      Lentils are such a wonderful source of protein and prebiotic fiber, and are low in fat, too! These wonderful legumes are available in grocery stores everywhere (found with the dried beans). Lentils are also quite inexpensive and are a great item for the pantry, because of their long shelf life.

      The addition of potatoes, carrots, onion, tomato sauce, garlic, celery and spices give this soup great flavor, as well. You’ll also love how simple it is to make, which is an added bonus! Here’s how to make lentil potato soup.

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

      A Word About The Lentils

      For this recipe I used a combination of three types of lentils I already had in our pantry: red lentils, green lentils and brown lentils. If you only have ONE type of lentils to use (preferably brown, black, or green) that will still be absolutely delicious, as well.

      I don’t recommend using all red lentils because they can become soft and “mushy” when cooked for a long time, more so than the other three varieties.

      Before beginning to cook this soup, rinse the raw, dried lentils and drain them very well. Repeat this 2-3 times, then set the rinsed and dried lentils aside, to be added later to the soup.

      Lentils (red, green and brown) are rinsed and drained, then set aside in bowl.

      How To Make The Soup

      Now it’s time to prepare the soup. In a large cooking pot (or Dutch oven), heat vegetable oil on medium heat. Stir in diced onion, and cook this for about 1 minute, stirring often.

      Add diced carrots, celery, and minced garlic to the pot, and stir to combine. Continue to cook the veggies for 3 minutes, stirring often, so the garlic doesn’t burn and become bitter.

      Diced onions are cooked in oil in a large soup pot.Diced carrots, celery and minced garlic are added to the pan and cooked.

      Add the drained lentils, tomato paste and tomato sauce to the pot. Stir well, to combine these ingredients. Cook on medium heat for 1 minute, stirring often.

      Lentils, tomato paste and tomato sauce are added to the soup pot.

      Add The Potatoes And Spices

      Stir in 4 cups of water (or chicken broth) into the veggies, then add the potato chunks. The potatoes can either be peeled or not, depending on your personal preference. We leave them on (after washing them well).

      I also use a combination of russet potatoes, red potatoes and a couple yukon gold potatoes. You can use only one kind of potato if that’s what you have, just be sure to use ¾ pound total of bite-sized potato pieces.

      Stir in salt, pepper, dried thyme and oregano until they’re incorporated into the soup.

      Water and bite-sized potatoes are added to the soup pot.Salt, pepper, oregano and thyme are stirred into the lentil potato soup.

      Time To Cook The Soup

      Put a lid on the soup pot and let the soup come to a boil. Turn the heat down to Medium-Low. Continue cooking the soup (covered) on a low simmer for between 30-35 minutes, stirring occasionally.

      Take a taste. The lentil potato soup is done cooking when the lentils AND the potato chunks are soft and tender. Season the soup to taste with additional salt and pepper, if necessary.

      The lentil potato soup is fairly thick in density. If you want it to be more “soupy” in texture, stir in a bit more water (about ½ -1 cup), and make sure the soup is heated through before serving. 

      A pot of lentil potato soup is ready to serve, after cooking for 35 minutes.

      Serve The Lentil Potato Soup

      Ladle the hot lentil potato soup into serving bowls, and serve this dish hot! We enjoyed the soup with a slice of homemade garlic butter naan bread on the side!

      The naan was perfect for this thick soup and we enjoyed dipping pieces of it into the soup and scooping up lentils and veggies. YUM!

      A close up photo of the lentil potato soup, served in a white bowl.A white bowl of lentil potato soup, with garlic butter naan bread on the side.

      I hope you have the opportunity to try this delicious, meatless soup, and trust you will enjoy it as much as we do. It is a filling, hearty soup I am confident you’re going to like!

      Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

      Looking For More SOUP Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious soup recipes to choose from, including:

      Want More Recipes? Get My FREE Newsletter!

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

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

      Find Me On Social Media:

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

      Author's signature

      Recipe adapted from (and with thanks to): Mira, at cookinglsl.com/easy-lentil-potato-soup-recipe/

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      Lentil Potato Soup
      Prep Time
      10 mins
      Cook Time
      35 mins
      Total Time
      45 mins
       

      Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It's also budget friendly and tastes delicious!

      Category: Main Dish, Soup
      Cuisine: American
      Keyword: lentil potato soup
      Servings: 6
      Calories Per Serving: 234 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1½ Tablespoons vegetable oil
      • ⅓ cup yellow onion diced
      • 2 medium carrots peeled, diced
      • 1 stalk celery diced
      • 3 cloves garlic minced
      • ¼ cup tomato sauce
      • 2 Tablespoons tomato paste
      • 1¼ cups lentils rinsed, drained well
      • 2 teaspoons salt
      • ½ teaspoon dried oregano
      • ¼ teaspoon black pepper
      • ¼ teaspoon dried thyme
      • 4 cups water OR chicken broth + more, as need to thin soup
      • ¾ pound potatoes (russet, red, Yukon- or combo) cut in bite-sized pieces
      US Customary - Metric
      Instructions

      1. Rinse lentils and drain 2-3 times. Set aside.

      2. In a large cooking pot, heat oil on Medium. When oil is hot, stir in onion; cook 1 minute, stirring often. Add diced carrots, celery, and minced garlic to the pot; stir to combine. Cook for 3 minutes, stirring often so garlic doesn't burn.

      3. Add drained lentils, tomato paste and tomato sauce. Stir well, to combine. Cook on Medium heat for 1 minute, stirring often.

      4. Stir in water (or chicken broth), then add potatoes, salt, pepper, dried thyme and oregano. Stir until they're incorporated into the soup.

      5. Cover the pot and let soup come to a boil. Turn heat down to Medium-Low. Continue cooking (covered) on a low simmer for 30-35 minutes; stir occasionally. Soup is done when lentils AND potatoes are soft/tender. Taste, then add additional salt and pepper, if desired. TIP: If you want soup to be less thick, stir in more water (½ -1 cup); make sure soup is heated through. 

      6. Ladle the hot soup into serving bowls, and serve immediately! Enjoy! Any leftovers can be easily re-heated.

      Nutrition Facts
      Lentil Potato Soup
      Amount Per Serving (1 (1/6 of total))
      Calories 234 Calories from Fat 36
      % Daily Value*
      Fat 4g6%
      Saturated Fat 1g6%
      Trans Fat 0.02g
      Polyunsaturated Fat 2g
      Monounsaturated Fat 1g
      Sodium 898mg39%
      Potassium 829mg24%
      Carbohydrates 38g13%
      Fiber 15g63%
      Sugar 4g4%
      Protein 12g24%
      Vitamin A 3577IU72%
      Vitamin C 11mg13%
      Calcium 50mg5%
      Iron 4mg22%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It's also budget friendly and tastes delicious!


      Jun
      2024

      Lime Brown Butter Shrimp

      categories: Main Dishes, Seafood
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      Lime Brown Butter Shrimp is a simple, yet delicious dish! Large sautéed shrimp with butter, lime zest, garlic and spices is served over rice!
      Lime Brown Butter Shrimp is a simple, yet delicious dish! Large sautéed shrimp with butter, lime zest, garlic and spices is served over rice!

      Do you enjoy eating shrimp? We do, and I’ve enjoyed making many different recipes featuring shrimp over the years! Today I want to share a delicious recipe for Lime Brown Butter Shrimp I believe you’re going to love!

      The recipe itself is fairly simple to make. Butter is cooked in a skillet until it becomes “browned” (with a slightly nutty flavor), then the butter is infused with the finely grated zest from one lime. This adds a pop of citrus flavor that adds great taste to this dish.

      The shrimp is cooked with seasonings (garlic, chili powder, cumin, salt and pepper) and a small amount of the browned butter until done. All the remaining browned lime butter is added to the cooked shrimp and heated through, and then served over rice.

      That’s it! This shrimp dish is absolutely delicious, and truly is quite simple to make. Here’s how to prepare this yummy dish.

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

      First Things First

      To start, get all the ingredients together. You will need butter, a pound of large shrimp, fresh thyme leaves, lime zest, minced garlic, chili powder, ground cumin, salt and pepper.

      Place the shrimp on several layers of paper towels, and then blot them with another paper towel, to remove excess moisture.

      Ingredients are gathered to season this shrimp recipe.Large shrimp are blotted dry on paper towels before they are cooked.

      Brown The Butter

      Place 4 Tablespoons of butter in a large skillet and heat it on LOW heat until it has melted. Stir in fresh thyme leaves and continue cooking on LOW heat, stirring often, for 5 minutes, or until the butter becomes light brown in color and has a nutty aroma.

      Remove the skillet from the heat and stir all of the lime zest into the browned butter mixture until incorporated. Pour the butter into a small bowl, but leaving about 2 teaspoons in the skillet.

      Butter is melted in a large skillet.Once butter is browned, thyme leaves and fresh lime zest are stirred in.

      Using the same skillet (with that tiny amount of butter in it), add the minced garlic. Sauté the garlic, stirring often, for about 1 minute. Be careful to not allow the garlic to burn or it can become bitter.

      Now it’s time to cook the shrimp! Place the shrimp into the hot skillet in a single layer.

      Minced garlic is cooked in a small amount of the browned butter.The shrimp are added to the cooked garlic in skillet.

      Season And Cook The Shrimp

      Sprinkle the shrimp with the chili powder, ground cumin, salt and pepper, then stir until each shrimp is well coated with spices.

      Lay the shrimp back out in a single layer and cook them for about 2 minutes, then turn the shrimp to the other side. Continue cooking until they have turned pink, are cooked through, and are no longer translucent in color.

      The total cooking time will be between 3-4 minutes. Be sure to not overcook the shrimp because this can lead to them being “rubbery” in texture and you really don’t want that.

      Chili powder, cumin, salt and pepper are added and stirred into the shrimp.Lime Brown Butter Shrimp are cooked on both sides for 3-4 minutes total.

      Pour the remaining browned butter lime mixture back into the skillet, and stir gently to coat the shrimp with the butter sauce.

      Stir the browned butter in only until reheated (less than a minute), and then the  lime brown butter shrimp is done! Remove the skillet from the heat and serve immediately.

      Remaining brown butter lime sauce is added back into the skillet of shrimp.

      Serve The Lime Brown Butter Shrimp

      To serve, place a bed of white or brown rice on each serving plate, then top each portion with about 5-6 large shrimp. Drizzle with some of remaining sauce.

      This one pound bag of large shrimp yielded 5 large shrimp per serving (four servings total), but sometimes you can end up with 6 per serving depending on the provider. 

      Garnish each portion with a fresh lime wedge, which adds another pop of flavor when squeezed over the shrimp! Serve immediately while hot… and enjoy this delicious meal.

      Lime Brown Butter Shrimp is served with a lime slice on top of white rice.

      I hope you have a chance to enjoy some Lime Brown Butter Shrimp, and trust you’ll enjoy it as much as we do! It really is quite easy to make but it has delicious flavor!

      Thanks for stopping by, and I invite you to come back again soon for more delicious recipes! Take care, may God bless you, and have a GREAT day!

      Looking For More SHRIMP Recipes?

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

      Want More Recipes? Get My FREE Newsletter!

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

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

      Find Me On Social Media:

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

      Recipe adapted from Lindsay, at: https://pinchofyum.com/orange-brown-butter-shrimp

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      Lime Brown Butter Shrimp
      Prep Time
      8 mins
      Cook Time
      12 mins
      Total Time
      20 mins
       

      Lime Brown Butter Shrimp is a simple, yet delicious dish! Large sautéed shrimp with butter, lime zest, garlic and spices is served over rice!

      Category: Main Dish, Seafood
      Cuisine: All Cuisines
      Keyword: lime brown butter shrimp
      Servings: 4
      Calories Per Serving: 199 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 4 Tablespoons butter = ½ stick
      • ½ teaspoon fresh thyme leaves
      • 1 lime zest of
      • 1¼ teaspoons minced garlic
      • 1 pound large raw shrimp deveined, tail removed (about 20-25)
      • ¼ teaspoon chili powder
      • ⅛ teaspoon ground cumin
      • ⅛ teaspoon salt and pepper (each) + more if needed, to taste
      • 4 thin lime slices *optional garnish for each serving*
      US Customary - Metric
      Instructions

      1. Place shrimp on paper towels; blot them with a paper towel, to remove excess moisture. Set aside.

      2. Place butter in a large skillet; heat on LOW heat until melted. Stir in fresh thyme leaves; continue cooking on LOW heat, stirring often, for 5 minutes, or until butter is light brown in color and has a nutty aroma. Remove skillet from heat; stir in lime zest until incorporated. Pour the butter into a small bowl, leaving about 2 teaspoons in the skillet.

      3. Using same skillet (with 2 t. browned butter in it), add garlic. Sauté garlic, stirring often, for 1 minute. Do not allow garlic to burn or it can become bitter.

      4. Add shrimp to the hot skillet in one layer. Sprinkle with chili powder, cumin, salt and pepper. Stir until shrimp is coated with spices. Lay shrimp in a single layer; cook for 2 minutes, then turn shrimp to the other side. Continue cooking 1-2 minutes until they've turned pink, are cooked through and no longer translucent.

      5. Pour remaining browned butter back into the skillet; stir gently to coat shrimp. Cook only until reheated (less than a minute). Remove from heat; serve on a bed of rice, garnished with a lime slice. Enjoy!

      Recipe Notes

      NOTE: The caloric calculation does not include the rice (served under the shrimp), as different types may be used (white, brown, etc.).

      Nutrition Facts
      Lime Brown Butter Shrimp
      Amount Per Serving (1 g)
      Calories 199 Calories from Fat 108
      % Daily Value*
      Fat 12g18%
      Saturated Fat 7g44%
      Trans Fat 0.5g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 3g
      Cholesterol 213mg71%
      Sodium 300mg13%
      Potassium 313mg9%
      Carbohydrates 1g0%
      Fiber 0.2g1%
      Sugar 0.1g0%
      Protein 23g46%
      Vitamin A 400IU8%
      Vitamin C 1mg1%
      Calcium 80mg8%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Lime Brown Butter Shrimp is a simple, yet delicious dish! Large sautéed shrimp with butter, lime zest, garlic and spices is served over rice!

       


      Jun
      2024

      Chicken Ricotta Meatballs For 2

      categories: Chicken, Main Dishes
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      Chicken Ricotta Meatballs For 2 is an easy dish! Recipe yields 8 baked meatballs with Ricotta, Parmesan, spinach, red pepper and Italian spices.
      Chicken Ricotta Meatballs For 2 is an easy dish! Recipe yields 8 baked meatballs with Ricotta, Parmesan, spinach, red pepper & Italian spices.

      Today I want to share a recipe I came up with a recipe I came up with for CHICKEN meatballs that taste great. I’ve been making a variety of meatballs for years and years using beef, turkey and chicken.

      This time I played with different ingredients and came up with a small batch recipe, perfect for two people OR enough for one person to enjoy (with leftovers)!

      It is so easy to make these meatballs! Simply combine ingredients, shape into meatballs, then bake. That’s the basics of how truly easy the meatballs are to make. If you can do that… you’ve got this!

      Even though the meatballs themselves have great flavor, I like to serve them on a bed of marinara sauce for even more taste and color. You may also like to serve them with pasta, which is another wonderful option, as well.

      I hope you enjoy these cheese, veggie and spice-filled chicken meatballs because they taste great! Here’s how to make them.

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

      Make The Meatballs

      Place ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, an egg, diced bell pepper and baby spinach in a medium bowl.

      Add minced garlic, dried oregano, basil, and salt and pepper, and then stir well, to fully combine these ingredients.

      All ingredients for the chicken meatballs are put in a medium bowl.Ingredient for chicken ricotta meatballs are stirred until fully combined.

      Now it’s time to shape that mixture into meatballs! This recipe will yield about 8 meatballs in total, unless you are doubling or tripling the ingredients to serve more people.

      Shape the mixture into meatballs about 1½” wide. Roll the mixture one at a time into a ball, and then place the meatball on a parchment paper lined baking sheet. Continue until you have eight chicken ricotta meatballs of equal size.

      Meatball mixture is shaped into eight, 1½" wide meatballs.Chicken Ricotta Meatballs For 2 (on parchment paper) are ready to be baked.

      Bake The Meatballs

      Bake the meatballs in a preheated 400°F (or 204.4°C) oven for 23-25 minutes. You do not need to turn them while they are baking.

      When done, they should be cooked through, and golden brown on the outside. Transfer baking sheet to a wire rack to cool slightly before serving.

      Eight chicken ricotta meatballs cool after baking on parchment paper.The meatballs are golden brown on the outside when finished baking.

      Serve The Chicken Ricotta Meatballs For 2

      To serve the chicken ricotta meatballs for 2, spoon warm marinara sauce (purchased or homemade) in the bottom of a 2 quart bowl or baking dish.

      Add enough sauce to cover the bottom with about 1/2″ of sauce. Set the hot meatballs on top of the sauce. Sprinkle the meatballs with additional finely grated Parmesan cheese, and serve immediately.

      The meatballs are wonderful served “as is”, with that little bit of sauce. Of course if you want to, serve the meatballs on top of cooked spaghetti noodles. 

      Eight Chicken Ricotta Meatballs For 2 are served on top of marinara sauce.Finely grated Parmesan cheese garnishes the baked chicken ricotta meatballs.

      I really hope you enjoy these tasty chicken ricotta meatballs, and trust you’ll like them as much as we do! These meatballs are a great option for a meal that doesn’t take much effort to make… and they taste good, too!

      Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. I hope you have a GREAT day today, and may God bless and keep you!

      Looking For More MEATBALL Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring meatballs, including:

      Want More Recipes? Get My FREE Newsletter!

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

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

      Find Me On Social Media:

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

      Author's signature

       

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      Chicken Ricotta Meatballs For 2
      Prep Time
      15 mins
      Cook Time
      25 mins
      Total Time
      40 mins
       

      Chicken Ricotta Meatballs For 2 is an easy dish! Recipe yields 8 baked meatballs with Ricotta, Parmesan, spinach, red pepper and Italian spices.

      Category: Main Dish
      Cuisine: All Cuisines
      Keyword: chicken ricotta meatballs
      Servings: 2
      Calories Per Serving: 333 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • ½ pound ground chicken
      • ¼ cup ricotta cheese
      • 3 Tablespoons grated Parmesan cheese
      • 2 Tablespoons plain dried breadcrumbs
      • 2 Tablespoons chopped fresh baby spinach **finely chopped- stems removed
      • 2 Tablespoons chopped red bell pepper **finely chopped- seeds removed
      • 1 large egg
      • 1 teaspoon minced garlic
      • ½ teaspoon dried oregano
      • ¼ teaspoon dried basil
      • ¼ teaspoon salt and pepper ( ¼ t. each)
      For Serving: (optional, but recommend!): more Parmesan cheese to garnish meatballs, and marinara sauce of choice
        US Customary - Metric
        Instructions

        1. Preheat oven to 400℉ or 204.4℃. Line a rimmed baking sheet with parchment paper or silpat mat.

        2. Place all ingredients (except optional garnish) in a medium bowl. Stir well, to fully combine.

        3. Shape and roll mixture into 8 meatballs, each about 1½" wide. Place meatballs on the parchment (or silpat)-lined baking sheet in a single layer.

        4. Bake meatballs at 400°F (or 204.4°C) for 23-25 minutes without disturbing. When done, they should be cooked through, and golden brown on the outside. Let meatballs cool 1 minute before transferring them to the sauce (using a spatula).

        5. To serve, spoon warm marinara sauce (purchased or homemade) in the bottom of a 2 quart bowl or baking dish. Add enough sauce to cover the bottom with about 1/2" of sauce. Set the hot meatballs in a single layer on top of the sauce. Sprinkle meatballs with additional grated Parmesan cheese, if desired. Serve immediately.

        Recipe Notes

        NOTE: Optional Parmesan garnish and marinara sauce were not included in the caloric calculation as quantities used and varieties may differ widely.

        Nutrition Facts
        Chicken Ricotta Meatballs For 2
        Amount Per Serving (1 (4 meatballs))
        Calories 333 Calories from Fat 162
        % Daily Value*
        Fat 18g28%
        Saturated Fat 7g44%
        Trans Fat 0.1g
        Polyunsaturated Fat 3g
        Monounsaturated Fat 7g
        Cholesterol 213mg71%
        Sodium 637mg28%
        Potassium 810mg23%
        Carbohydrates 11g4%
        Fiber 1g4%
        Sugar 1g1%
        Protein 31g62%
        Vitamin A 2025IU41%
        Vitamin C 17mg21%
        Calcium 199mg20%
        Iron 3mg17%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Chicken Ricotta Meatballs For 2 is an easy dish! Recipe yields 8 baked meatballs with Ricotta, Parmesan, spinach, red pepper & Italian spices.


        May
        2024

        Teriyaki Shrimp Bowl

        categories: Main Dishes, Seafood
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        Teriyaki Shrimp Bowl is a delicious dish with shrimp, mushrooms, red, green and yellow bell peppers covered in an easy to make Asian sauce.
        Teriyaki Shrimp Bowl is a delicious dish with shrimp, mushrooms, red, green and yellow bell peppers covered in an easy to make Asian sauce.

        Last year I found a stir-fried shrimp recipe online and knew I had to try it! The original recipe was created using snow peas and peppers, and it looked fabulous, but I decided to “tweak” it just a little bit.

        The best part of this recipe is it calls for 3 cups of fresh vegetables, which you can change to suit your taste. Even though I grow snow peas in our garden and had some available, I wanted to use some Baby bella mushrooms for this dish instead.

        For this recipe, I used 1 cup of sliced mushrooms, and 2 cups of chopped bell peppers (a combination of red, green and yellow bell peppers) for great color and flavor.

        You could use other veggies (total of 3 cups) like broccoli, bok choy, carrots, etc. to make this recipe “your own” and suit your personal taste. Here’s how to make this recipe for a Teriyaki Shrimp Bowl (shown served with white rice).

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

        Make The Teriyaki Sauce

        Place water, soy sauce, brown sugar, minced garlic, honey, minced ginger, and toasted sesame oil into a small saucepan.

        Turn the heat under the pan to Medium-High and stir until the brown sugar has dissolved (1-2 minutes). Once the sugar dissolves, turn the heat up to High, and let the sauce come to a boil, stirring often.

        Ingredients for Asian sauce in saucepan, with a spoon.

        In a separate bowl, whisk a bit more cold water with cornstarch until it is lump-free. Stir the cornstarch/water mixture into the sauce.

        Let the sauce boil, stirring often, for 1-2 minutes or until the sauce thickens. Remove the pan from the heat source and set the pan aside.

        The Asian style sauce thickens as it cooks and is shown on a spoon.

        Stir-Fry The Veggies

        Now it’s time to stir-fry the vegetables. You will need to use a large skillet, because the shrimp and sauce will be added to it later, as well.

        Heat vegetable oil in the skillet on Medium-High. Once the oil is hot (but not smoking), add the chopped red, green and yellow bell peppers and sliced mushrooms. Stir to combine.

        Season the veggies lightly with salt and black pepper (to suit your taste). Cook the veggies for 3-4 minutes, stirring often, until they begin to soften.

        Baby Bella mushroom, and red, green and yellow bell peppers are stir-fried.

        Now add a couple Tablespoons of water to the skillet, and continue to cook the veggies, stirring occasionally, until the water evaporates.

        Transfer all the tender-crisp vegetables out of the skillet and into a bowl. Cover the bowl to keep the veggies warm, and set aside.

        Water is added to the stir-fried veggies in skillet with a wooden spoon.

        Cook The Shrimp

        The shrimp I use when I make this recipe is one pound of large shrimp (approx. 31-40 count per pound). De-vein the shrimp and remove the shells but leave the tails on (to prevent shrimp from curling too much). If you prefer, you can easily remove the tails before cooking the shrimp (I’ve done both).

        Grab some paper towels and give the skillet a quick wipe to clean it out. Pour in the remaining 2 teaspoons of vegetable oil and turn the heat to High.

        Pat the shrimp dry with paper towels before adding them to the hot oil. When the oil is hot (but not smoking), add the shrimp to the skillet.

        Season the shrimp well with salt and black pepper, then cook 2-3 minutes, stirring often, until they’ve turned pink in color, and are cooked through. NOTE: Don’t overcook them as overcooked shrimp can become “rubbery” in texture. 

        Large shrimp are stir-fried in hot oil in a black skillet.

        Place the cooked veggies back into the skillet with the shrimp. Pour the sauce on top, and stir to fully combine these ingredients.

        Cook on Medium High heat only until the dish is re-heated (1-2 minutes, max). Stir, to ensure all veggies and shrimp are coated with the sauce. Remove the skillet from the heat source and serve immediately.

        Cooked sauce and veggies are added back into skillet with the shrimp.

        Garnish And Serve The Teriyaki Shrimp Bowl

        The Teriyaki Shrimp Bowl is delicious and can be eaten “as is”, BUT I highly recommend serving it on top of steamed white or brown rice OR Asian noodles!

        Garnish each serving with sliced green onions and sesame seeds for even more color and flavor. This garnish is optional, but we think it finishes this dish perfectly!

        Our family enjoys the shrimp and veggies served on a bed of steamed white rice. The bland rice pairs very well with the teriyaki shrimp and veggies, and helps turn this into a very filling meal.

        Teriyaki shrimp bowl is served on rice, with green onion/sesame seed garnish.A serving of Teriyaki Shrimp Bowl, served on a bed of rice in a white bowl.

        I hope you (and those you love) enjoy eating Teriyaki Shrimp Bowls, and trust you’ll like them as much as we do! They are delicious, and full of great flavor.

        Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, may God bless you, and I sincerely hope you have a GREAT day!

        Looking For More SHRIMP Recipes?

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

        Interested In More Recipes? Get My FREE Newsletter!

        I publish a newsletter 2 times per month (1st and 15th) with recipes, tips, etc..
         I would be honored to have you join our growing list of subscribers!

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

        Find Me On Social Media:

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

        Author's signature

        Recipe adapted from (and with thanks to) Sara Welch, at: https://www.dinneratthezoo.com/shrimp-stir-fry/

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        Teriyaki Shrimp Bowl
        Prep Time
        10 mins
        Cook Time
        10 mins
        Total Time
        20 mins
         

        Teriyaki Shrimp Bowl is a delicious dish with shrimp, mushrooms, red, green and yellow bell peppers covered in an easy to make Asian sauce.

        Category: Main Dish
        Cuisine: Asian
        Keyword: teriyaki shrimp bowl
        Servings: 4
        Calories Per Serving: 208 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        For Sauce:
        • 3 Tablespoons low-sodium soy sauce
        • 6 Tablespoons water
        • 2 Tablespoons brown sugar
        • 2 teaspoons honey
        • 1½ teaspoons minced garlic
        • 1½ teaspoons minced ginger
        • ¾ teaspoon toasted sesame oil
        • 1 Tablespoon cornstarch
        • 1½ Tablespoons cold water
        For Stir-Fry:
        • 1 pound large shrimp (31-40 count per lb.) peeled/de-veined
        • 2 cups bell peppers (red, yellow and green) any combination making 2 cups total
        • 1 cup sliced mushrooms (I use baby bella)
        • salt and pepper, to taste
        • 2 Tablespoons water
        • 1 Tablespoon vegetable oil **DIVIDED USE**
        Optional Garnish: sliced green onions and sesame seeds
          US Customary - Metric
          Instructions

          1. Heat soy sauce, 6 T. water, brown sugar, garlic, honey, ginger, and sesame oil on Medium-High in a small saucepan. Stir until brown sugar has dissolved (1-2 minutes); turn heat up to High. Let sauce come to a boil, stirring often.

          2. In separate bowl, whisk 1½ T. cold water with cornstarch until smooth. Stir cornstarch mixture into the sauce. Let sauce boil 1-2 minutes or until sauce thickens, stirring often. Remove pan from heat; set aside.

          3. Heat 1 t. vegetable oil in large skillet on Medium-High. Once oil is hot (but not smoking), add peppers and mushrooms; stir to combine. Season lightly with salt and pepper (to taste). Cook 3-4 minutes, stirring often, until they begin to soften. Add 2 T. water; cook veggies until water evaporates. Transfer veggies from skillet into a bowl. Cover bowl to keep veggies warm; set aside.

          4. Wipe skillet clean with paper towels. Add remaining 2 t. vegetable oil; turn heat to High. Pat shrimp dry before adding to hot oil. Add shrimp. Season well with salt and pepper; cook 2-3 minutes until pink in color, and cooked through. NOTE: Don't overcook because overcooked shrimp can become "rubbery" in texture. 

          5. Put veggies back into the skillet with shrimp. Add the sauce; stir to combine. Cook on Medium High only until re-heated (1-2 minutes). Stir, to ensure all shrimp/veggies are coated with sauce. Remove skillet from heat.

          6. Serve over rice or noodles. Garnish with green onions/sesame seeds (optional),

          Recipe Notes

          NOTE: Caloric calculation does not include white rice, brown rice or Asian noodles, as they are recommended, but optional (type or quantity) for serving with this recipe.

          Nutrition Facts
          Teriyaki Shrimp Bowl
          Amount Per Serving (1 (1/4 of total))
          Calories 208 Calories from Fat 45
          % Daily Value*
          Fat 5g8%
          Saturated Fat 1g6%
          Trans Fat 0.03g
          Polyunsaturated Fat 3g
          Monounsaturated Fat 1g
          Cholesterol 183mg61%
          Sodium 769mg33%
          Potassium 593mg17%
          Carbohydrates 17g6%
          Fiber 2g8%
          Sugar 12g13%
          Protein 25g50%
          Vitamin A 2333IU47%
          Vitamin C 96mg116%
          Calcium 91mg9%
          Iron 1mg6%
          * Percent Daily Values are based on a 2000 calorie diet.

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

          Teriyaki Shrimp Bowl is a delicious dish with shrimp, mushrooms, red, green and yellow bell peppers covered in an easy to make Asian sauce.


          May
          2024

          Chicken Suizas Hand Pies

          categories: Chicken, Main Dishes, Mexican / Southwestern
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          Chicken Suizas Hand Pies are delicious, baked, hand-held pastries filled with chicken, cream cheese, green chiles, jack and cheddar cheeses.Chicken Suizas Hand Pies are delicious, baked, hand-held pastries filled with chicken, cream cheese, green chiles, jack and cheddar cheeses.

          Hand-held filled pastries filled with meat, vegetables or fruit are known and loved around the world. They are called by many titles such as empanadas, hand-pies, turnovers, pasties, pirozhki, calzones, etc., depending on which country they are from.

          The recipe I am sharing today is a hand-held pastry, filled with shredded chicken, green chiles, 3 cheeses, and spices. You can make them using homemade pie crust OR a box of store-bought pastry dough, enough for a double crust pie.

          I found this recipe online several years ago and made several changes to the original recipe, to suit our taste. The end result is 12 cute, filled hand pies (similar in taste to suizas enchiladas) that can be enjoyed as a hand-held snack or meal.

          They are fairly small in size (around 5″ wide), and are low in calories, so go ahead and eat a couple of them if you want! Here’s how to make chicken suizas hand pies.

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

          Make The Chicken Filling

          Place cooked shredded chicken, soft cream cheese, chopped green chiles, grated cheddar and Monterey jack cheeses and spices in a large bowl.

          Stir well to fully incorporate these ingredients. Be sure to use room temperature cream cheese to make this step MUCH easier!

          Shredded chicken, green chiles, cream cheese and grated cheese in metal bowl.Spices are added to the chicken cream cheese mixture in bowl.

          Cut Out Pastry Circles

          Lightly flour a work surface. Whether you’re using purchased or homemade pie dough, lay one crust at a time on the floured surface. Cut 5″ circles out of the dough. I use the top of a 5″ jar to do this!

          NOTE: You don’t want to buy pie crusts pre-formed in aluminum pie tins. The dough needs to be flat and round. If purchasing, buy a box of ready made pie pastry (for a double crust pie, like Pillsbury). 

          Try to get as many 5″ circles out of the two crusts as possible (re-rolling the scraps as necessary). Typically I end up with 12 circles, using the dough from 2  homemade pie crusts.

          Circles are cut out of pie dough using overturned jar.Five inch circles are cut out of the pie dough.

          Fill The Hand Pies

          Once the pastry dough has been cut into 5″ circles, place them on an ungreased large cookie sheet (or sheets), leaving space between each one.

          Place a couple Tablespoonfuls of the chicken filling on one half of the circle, being careful to NOT add too much filling. Leave the edge free of filling (as shown below).

          Carefully fold the empty half of the pastry dough up and over the filling until it meets the opposite edge. Use a fork (or your fingers) to crimp the edges of the hand pie together to seal.

          Try your best to make sure the pies are sealed tightly, so the filling doesn’t run out of them while they bake.

          Half of each dough circle is covered with chicken suizas filling.Hand pies are filled, sealed, and rest on baking sheets.

          Brush the pastry dough with a lightly beaten egg. This step will help the pastry dough to brown slightly while baking.

          Each hand pie is brushed with beaten egg before baking.

          Bake The Chicken Suizas Hand Pies

          Bake the Chicken Suizas Hand Pies on an ungreased, large baking sheet (or 2 sheets) at 425°F. for 15-17 minutes. TIP: Oven temperatures can vary slightly, so I recommend checking on them after 14 minutes.

          When done, the crust should be lightly crisp/flaky on the outside and golden brown in color. Remove the baking sheet(s) from the oven and transfer the hand pies to a wire rack using a spatula.  

          Chicken Suizas Hand Pies rest on wire rack after baking.

          Serve The Chicken Suizas Hand Pies

          Let them cool 1-2 minutes, then serve. I’m confident you’ll enjoy the creamy seasoned chicken and cheese filling, and the flaky, golden crust on the outside!

          These hand pies are at their best eaten on the same day they are baked, but you can reheat them in a microwave oven the next day, if necessary.

          White plate holding a few of the chicken suizas hand pies stacked on top.One of the hand pies cut open, revealing the chicken filling inside.

          I hope you have the opportunity to make these absolutely delicious Chicken Suizas Hand Pies, because they’re so GOOD!

          Thanks for taking time out of your busy day to stop by. I invite you to come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

          Looking For More CHICKEN Recipes?

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

          Want More Recipes? Get My FREE Newsletter!

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

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

          Find Me On Social Media:

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

          Author's signature

          Recipe adapted from (and with thanks to) Rebekah at: https://www.kitchengidget.com/2016/03/09/green-chile-chicken-enchilada-hand-pies/

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          Chicken Suizas Hand Pies
          Prep Time
          20 mins
          Cook Time
          15 mins
          Total Time
          35 mins
           

          Chicken Suizas Hand Pies are delicious, baked, hand-held pastries filled with chicken, cream cheese, green chiles, jack and cheddar cheeses.

          Category: Lunch, Main Dish
          Cuisine: American
          Keyword: chicken suizas hand pies
          Servings: 12
          Calories Per Serving: 109 kcal
          Author: JB @ The Grateful Girl Cooks!
          Ingredients
          • 1¾ cups cooked, shredded chicken breast approx. 2 small breasts
          • 8 ounces cream cheese softened (room temp.)
          • ½ cup shredded cheddar cheese
          • ½ cup shredded jack cheese
          • 4.5 ounces chopped green chiles (canned) = 1 can
          • ¼ teaspoon salt and pepper (each)
          • ¼ teaspoon ground cumin
          • ¼ teaspoon garlic powder
          • ¼ teaspoon onion powder
          • 2 unbaked pie crusts purchased pastry dough or homemade
          • 1 large egg lightly beaten
          US Customary - Metric
          Instructions

          1. Preheat oven to 425℉.

          2. Place chicken, cream cheese, green chiles, cheddar cheese, jack cheese and spices in a large bowl. Stir well until combined.

          3. Roll out and/ or lay pie crust dough on a lightly floured surface. Cut 5" circles out of the dough, cutting 12 circles out (re-rolling scraps as necessary).

          4. Place pastry rounds on ungreased cookie sheets, leaving space between each. Spoon 2 T. of filling on ½ of each circle; DO NOT over fill! Leave filled edge free of filling. Carefully fold the empty side of dough up and over filling until it meets the opposite edge. Use a fork (or fingers) to crimp edges of dough together to seal completely, so filling doesn't escape while baking. Brush dough with beaten egg.

          5. Bake for 15-17 minutes. TIP: Oven temperatures can vary so I recommend checking on them after 14 minutes. When done, crust should be crisp/flaky on the outside and golden brown. 

          6. Remove pan(s) from oven; transfer hand pies to a wire rack. Let cool 1-2 minutes, then serve and enjoy.

          Nutrition Facts
          Chicken Suizas Hand Pies
          Amount Per Serving (1 hand pie)
          Calories 109 Calories from Fat 63
          % Daily Value*
          Fat 7g11%
          Saturated Fat 4g25%
          Trans Fat 0.004g
          Polyunsaturated Fat 0.4g
          Monounsaturated Fat 2g
          Cholesterol 49mg16%
          Sodium 250mg11%
          Potassium 155mg4%
          Carbohydrates 2g1%
          Fiber 0.2g1%
          Sugar 1g1%
          Protein 9g18%
          Vitamin A 231IU5%
          Vitamin C 4mg5%
          Calcium 104mg10%
          Iron 0.4mg2%
          * Percent Daily Values are based on a 2000 calorie diet.

          Here’s one more to pin on your Pinterest boards!Chicken Suizas Hand Pies are delicious, baked, hand-held pastries filled with chicken, cream cheese, green chiles, jack and cheddar cheeses.