Main Dishes Archives

Category: Main Dishes

06
Mar
2017

Chicken, Parmesan & Spinach Gnocchi

categories: Chicken, Italian, Main Dishes, Pasta

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Chicken Parmesan Spinach Gnocchi is an easy to make, 30 minute Italian dish with chicken, fluffy potato dumplings, Parmesan cheese sauce and spinach!
What do you get when you combine chicken, fluffy Italian potato dumplings, Parmesan cheese sauce and spinach into an easy meal? This recipe for Chicken Parmesan Spinach Gnocchi, that’s what… a simple, yet absolutely delicious entree! If you’re a Vegetarian, you can simply leave the chicken out and still enjoy this wonderful dish!

I found the original recipe on Pinterest, and decided to fix it for dinner recently. It was sooooo good! This chicken parmesan spinach gnocchi recipe serves 4, and only takes about 30 minutes to prepare, from start to finish!

Talk about Italian comfort food! Whoa… the potato gnocchi are a classic Italian pasta, and the chicken breast chunks provide protein. In addition, the creamy Parmesan sauce is amazing, and the fresh spinach used in the recipe would make Popeye proud!

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

How To Make Chicken Parmesan Spinach Gnocchi

Here’s how simple this recipe is to prepare: Cut 2 boneless, skinless chicken breasts into bite sized pieces. Lightly season with salt, pepper, and garlic powder. Heat olive oil in skillet on medium high heat.

Once oil is hot, add chicken and cook 3-4 minutes, turning occasionally until cooked through. Remove chicken from skillet; keep warm.

Cook The Gnocchi

Prepare gnocchi according to package directions. Basically, you add them to boiling water, cook, and when they float to the surface they are done. This typically takes only a few minutes. Drain the gnocchi. Set aside.

Prepare The Sauce

Place the empty pan back on the stove. Add butter to pan and heat on medium until melted. Add minced garlic and cook for 1 minute, stirring well. Add flour; stir well to remove lumps and form a roux (thick paste).

Cook and stir for 30 seconds, just to “cook out” the raw flour taste. Add milk slowly to roux; stir or whisk it well to remove any remaining lumps. Cook this for 2-3 minutes only until the sauce has begun to thicken.

This is what the creamy sauce will look like, as it begins to thicken while cooking.

Time For Some “Add-Ins”

Stir in the chopped fresh spinach. Cook for 3-4 minutes until the sauce has thickened and spinach has wilted. Add Parmesan cheese and the cooked chicken into sauce. Stir well to combine.

You can add a bit more milk if the sauce is too thick. Taste the finished sauce, then season with additional salt and pepper, if necessary, to suit your personal taste preference.

Add The Gnocchi And Serve

Remove the pan from the heat, and add cooked, drained gnocchi. Gently stir until all ingredients are combined. If necessary, reheat through on low. Serve the chicken parmesan spinach gnocchi immediately once it reaches the desired heat.

Serving Chicken, Parmesan & Spinach Gnocchi

I dish up the gnocchi onto individual serving plates, then garnish with a bit more grated Parmesan cheese (can never have too much Parmesan, right?). Serve, and enjoy this wonderful chicken dish! It’s creamy, has great flavor, and is delicious and filling!

If you enjoy this chicken parmesan spinach gnocchi, you will LOVE my “copycat” recipe for Olive Garden’s Chicken Gnocchi Soup or a recipe for Creamy Italian Sausage Gnocchi. They are both delicious, also!

I really hope you will consider making this chicken parmesan spinach gnocchi recipe. I think you will be surprised at just how simple it is to make, in such a short time. Have a wonderful day… and be KIND as you journey through this 24 hours you’ve been given!

Be sure and check out ALL my recipes in the Recipe Index, which is located at the top of the page. I have a LOT of delicious, family-friendly recipes I’m confident you will enjoy

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Adapted From: http://www.lifeasastrawberry.com/parmesan-spinach-gnocchi/

0 from 0 votes

Chicken, Parmesan & Spinach Gnocchi

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Chicken Parmesan Spinach Gnocchi is an easy to make, 30 minute Italian entree with chicken, fluffy potato dumplings, Parmesan cheese sauce and spinach!

Category: Entree

Cuisine: Italian

Keyword: chicken parmesan spinach gnocchi

Servings: 4 servings

Calories Per Serving: 478 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 chicken breasts (boneless, skinless)
Salt , pepper and garlic powder (to lightly season chicken)
1 Tablespoon olive oil
16 ounces potato gnocchi (found in pasta section)
2 Tablespoons butter
1 clove garlic , minced
2 Tablespoons all purpose flour
1¼ cups milk
3 cups fresh spinach , chopped
Additional salt/pepper and milk , if necessary
1 cup finely shredded Parmesan cheese (plus more for garnish, if desired)

US Customary - Metric

Instructions

Cut chicken into bite sized pieces. Lightly season with salt, pepper, and garlic powder. Heat olive oil in skillet on medium high heat. Once oil is hot, add chicken and cook 3-4 minutes, turning occasionally until cooked through. Remove chicken from skillet and keep warm.
Prepare gnocchi according to pkg. directions (add to boiling water, cook, and when they float to surface they're done - 3-4 minutes). Drain gnocchi. Set aside. Place empty pan back on stove.
Add butter to pan; heat on medium until melted. Add minced garlic; cook for 1 minute, stirring well. Add flour; whisk well to remove lumps and form a roux (thick paste). Cook and stir for 30-60 seconds to "cook out" flour taste. Add milk slowly to roux; stir well. Cook for 2-3 minutes only until sauce has begun to thicken.
Add chopped spinach; stir well. Cook for 3-4 minutes until sauce has thickened and spinach has wilted. Add Parmesan cheese, then add cooked chicken to sauce. Stir well. Add a bit more milk if sauce is too thick. Taste sauce; season with additional salt and pepper, if necessary.
Remove pan from heat; add cooked and drained gnocchi. Gently stir until all ingredients are combined. If necessary, reheat through on low. Serve immediately upon reaching desired heat.
Serve, garnishing each portion with grated Parmesan cheese. Enjoy!

Nutrition Facts

Chicken, Parmesan & Spinach Gnocchi

Amount Per Serving (1 serving)

Calories 478 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 9g56%

Cholesterol 71mg24%

Sodium 950mg41%

Potassium 468mg13%

Carbohydrates 48g16%

Fiber 3g13%

Sugar 4g4%

Protein 29g58%

Vitamin A 2640IU53%

Vitamin C 7.3mg9%

Calcium 436mg44%

Iron 5.3mg29%

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

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20
Feb
2017

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions

categories: Main Dishes, Pork, Sandwiches

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Have leftover pork roast and need a tip on how to use it up? Make a delicious grilled pork tenderloin sandwich with mozzarella and caramelized onions!
Ever have leftover pork roast or pork tenderloin and wonder what you can do to use it up creatively? Recently I had leftover pork from dinner, so I made a Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions for lunch! It tasted wonderful!

I enjoy having leftovers in the fridge, unlike my little sister Joni, who hates having them around. My personal theory is it’s awesome when you can cook once, then take some of the leftovers and “morph” them into a completely different meal. That was how this sandwich came into existence.

I was looking for something in our refrigerator for lunch, but didn’t want to have leftover pork… unless I could transform it into something else!

So… I put my thinking cap on and came up with the idea for this pork tenderloin sandwich! Here’s how to make it:

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

Caramelize The Onions

Cook the sliced onions slowly in a skillet with a bit of olive oil for several minutes. Continue to cook until the onions have browned and caramelized.

“Build” The Pork Tenderloin Sandwich

Melt the butter in a large skillet on medium-low heat. Butter one side of a large piece of sourdough bread and place it butter side DOWN in skillet.

Generously layer the bread with thin slices of leftover cooked pork tenderloin. If necessary, lightly season the pork slices with salt and pepper.

Arrange the caramelized onions on top of the pork slices.

Spread a thin layer of sliced mozzarella (or grated) on top of the onions.

Butter one side of the other pieces of sourdough bread, and place them on top of the sandwich, butter side UP.

Time To Cook The Grilled Pork Tenderloin Sandwich

Cook the sandwich on medium-low heat until the bottom side of the bread has lightly browned.

Carefully turn sandwich over and cook the other side (like a grilled cheese sandwich). See how nice and golden brown the sourdough bread is now?

Continue cooking slowly until cheese has melted. You want the grilled pork tenderloin sandwich to be heated all the way through (low and slow!).

When the sandwich is done cooking, remove it from the skillet. Transfer it to a plate, and get ready to enjoy this sandwich!

It’s Time To Eat The Grilled Pork Tenderloin Sandwich!

Carefully cut the grilled sandwich in half… and enjoy! The tender pork slices, crunchy buttery sourdough bread, gooey melted mozzarella cheese and slight sweetness of the caramelized onions really make this sandwich special.

An entire grilled pork tenderloin sandwich is very filling! A half of this sandwich was all I could eat! If you don’t want to eat a whole sandwich, you can get 4 servings when you make two sandwiches.

Hope you will consider creating a delicious pork tenderloin sandwich when you have leftover pork roast or tenderloin! The sandwich was very good!

Looking For More SANDWICH Recipes?

You can find all of my sandwich recipes in the Recipe Index, located at the top of the page. A few of them include:

Interested In More Recipes?

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5 from 1 vote

Grilled Pork Tenderloin Sandwich w/ Mozzarella & Caramelized Onions

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Have leftover pork roast and need a tip on how to use it up? Make a delicious grilled pork tenderloin sandwich with mozzarella and caramelized onions!

Category: Sandwich

Cuisine: Sandwich

Keyword: pork tenderloin sandwich

Servings: 2 servings

Calories Per Serving: 666 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 slices sourdough bread
1 Tablespoon butter (for skillet)
2 Tablespons enough butter to spread on bread (for grilling)
8 thin slices precooked pork tenderloin (enough to cover each sandwich)
1/2 onion , thinly sliced
1 Tablespoon olive oil
thin slices mozzarella cheese (enough to cover sandwich)

US Customary - Metric

Instructions

Heat olive oil in skillet on medium heat. Add sliced onions; cook slowly, stirring occasionally, for several minutes, until they have browned and caramelized.
Melt butter in a skillet on medium-low heat. For each sandwich, butter one side of bread and place it butter side DOWN in skillet.
Cover bread with thin slices of leftover cooked pork tenderloin. Lightly season pork with salt and pepper. Divide and spread caramelized onions on top of pork. Spread a thin layer of sliced mozzarella (or grated) on top of onions. Butter one side of remaining pieces of sourdough bread, and place on top of the sandwich, butter side UP.
Cook on medium-low until bottom side has lightly browned.Carefully turn sandwich over. Continue cooking slowly until cheese has melted and sandwich is heated through (low and slow!). When sandwiches are done cooking, remove from skillet. Slice sandwich in half... and enjoy!

Nutrition Facts

Grilled Pork Tenderloin Sandwich w/ Mozzarella & Caramelized Onions

Amount Per Serving (1 sandwich)

Calories 666 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 9g56%

Cholesterol 88mg29%

Sodium 932mg41%

Potassium 524mg15%

Carbohydrates 75g25%

Fiber 3g13%

Sugar 4g4%

Protein 37g74%

Vitamin A 365IU7%

Vitamin C 2.1mg3%

Calcium 206mg21%

Iron 5.5mg31%

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

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13
Feb
2017

Veggie Lasagna Rollups

categories: Italian, Main Dishes, Meatless Meals

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Veggie Lasagna Rollups are a simple, but delicious meatless dish. Noodles are filled with 4 cheeses, veggies, rolled and topped with marinara sauce.

I am occasionally on the lookout for ideas for “meatless” meals, since one of our sons is a vegetarian. It’s fun finding new recipes we can enjoy together when he comes for dinner. Recently I came up with this simple recipe for Veggie Lasagna Rollups, after raiding my pantry and refrigerator for ingredients.

The recipe I came up with has lots of veggies and cheeses inside a rolled up lasagna noodle, then top with an Italian flavored pasta sauce, and bake. Veggie lasagna rollups sounded simple enough, and the recipe I ended up with had lots of flavor and tasted great!

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

Here’s How To Make Veggie Lasagna Rollups

Melt butter in large skillet. Add chopped veggies (yellow and green bell peppers, onion, spinach, and mushrooms). Saute until crisp-tender, then set the skillet aside.

Cook the lasagna noodles according to package instructions. When done cooking, remove noodles carefully and drain, then lay pasta flat on work surface and blot dry with a paper towel.

Filling The Veggie Lasagna Rollups

In a bowl, stir together cream cheese, ricotta, Parmesan cheese, and garlic powder until fairly smooth. Reserve and set aside 1/4 of the cheese mixture to add to the top of the lasagna noodles prior to baking.

Spoon a layer of remaining cheese mixture down the middle of each noodle, lengthwise. Try to leave about a half inch on either side of noodle clear. Once the noodles have a cheese layer, evenly divide the cooked veggies down each noodle. Top with a bit of grated Mozzarella cheese. Repeat the process for each lasagna noodle.

Prepare The Rollups For Baking

Spread Italian pasta sauce on the bottom of a large baking dish (enough to lightly cover bottom of dish). Roll each one of the lasagna noodles up, beginning at the short end. Place lasagna rollups seam side down in the baking dish. Spoon reserved cheese mixture over tops of lasagna rollups.

Pour pasta sauce over tops and sides of rollups until covered (I used a can of Italian spaghetti sauce for simplicity). Top the sauce with additional grated Mozzarella cheese and grated Parmesan cheese.

Bake The Veggie Lasagna Rollups

Bake the lasagna rollups in a preheated 350 degree oven for approximately 20-25 minutes, or until cheese and sauce are bubbly, and the rollups are fully heated through.

Time To EAT!

Remove the baking pan from the oven. Let it cool for just a minute, then carefully lift each rollup out of dish with a spatula and place onto individual serving plates. Here’s a sideview of what it looked like once cooked and on the plate.

It’s a simple, meatless yet tasty veggie and cheese filled Italian lasagna treat. The recipe makes 8 veggie lasagna rollups. Depending on how hungry you are, you can either get 4 servings (2 per person) or 8 servings (1 per person).

Hope you will consider trying this recipe for veggie lasagna rollups. Make it your own by adding any other veggies of your choice to the mix, as well. If you want to add meat, simply brown some crumbled Italian sausage and add to the veggie mixture. Use whatever works best for you! Have a great day, friends.

Looking For More MEATLESS Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious meatless dishes you might be interested in, including:

Interested In More Recipes?

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

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Facebook page: The Grateful Girl Cooks!
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Veggie Lasagna Rollups

Prep Time

25 mins

Cook Time

25 mins

Total Time

50 mins

Veggie Lasagna Rollups are a simple, but delicious meatless dish. Noodles are filled with 4 cheeses, veggies, rolled and topped with marinara sauce.

Category: Entree

Cuisine: Italian

Keyword: veggie lasagna rollups

Servings: 8 rollups

Calories Per Serving: 419 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 ounces cream cheese (at room temp)
16 ounces ricotta cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
2 Tablespoons butter
1 cup yellow bell pepper , chopped
1 cup green bell pepper , chopped
1 cup yellow onion , chopped
1 small package frozen spinach , thawed and drained really well
7-8 mushrooms , chopped
8 uncooked lasagna noodles
1½ cups grated mozzarella cheese
2 cups spaghetti sauce (prepared canned marinara)
Additional grated mozzarella and Parmesan (for sprinkling on top of rollups before baking)

US Customary - Metric

Instructions

Melt butter in large skillet. Add chopped veggies (yellow and green bell peppers, onion, spinach, and mushrooms). Saute until crisp-tender. Set skillet aside.
Cook lasagna noodles according to package instructions. When done, remove noodles carefully and drain; lay pasta flat on work surface and blot dry with a paper towel.
In a bowl, stir together cream cheese, ricotta, Parmesan cheese, and garlic powder until fairly smooth. Reserve and set aside 1/4 of cheese mixture to add to top of lasagna noodles prior to baking. Spoon a layer of remaining cheese mixture down the middle of each noodle, lengthwise, leaving about a half inch clear around edges of noodle.
Evenly distribute cooked veggies down each noodle. Top with a bit of grated Mozzarella cheese. Repeat process for each lasagna noodle.
Spread Italian pasta sauce on bottom of a large baking dish (enough to lightly cover bottom of dish). Roll each of the lasagna noodles up, beginning at short end. Place seam side down in baking dish. Spoon reserved cream cheese mixture over top of each rollup.
Pour marinara sauce over tops and sides of rollups until covered. Top with additional grated Mozzarella cheese and Parmesan cheese (as much as you wish).
Bake in preheated 350 degree oven for approximately 20-25 minutes, or until cheese and sauce are bubbly, and dish is heated through.
Remove dish from oven. Let cool for 1-2 minutes, then carefully lift each rollup out of dish with a spatula and place onto individual serving plates.

Recipe Notes

The recipe makes 8 rollups, so depending on how hungry you are, you can either get 4 servings (2 per person) or 8 servings (1 per person).
Fresh baby spinach can be substituted for frozen (I was using what I had on hand).

Nutrition Facts

Veggie Lasagna Rollups

Amount Per Serving (1 rollup)

Calories 419 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 12g75%

Cholesterol 70mg23%

Sodium 785mg34%

Potassium 560mg16%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 6g7%

Protein 24g48%

Vitamin A 1055IU21%

Vitamin C 55.3mg67%

Calcium 495mg50%

Iron 1.7mg9%

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

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06
Feb
2017

“Old School” Tuna Cashew Casserole

categories: Casseroles, Main Dishes

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“Old School” Tuna Cashew Casserole is a simple dish w/ cashews, chow mein noodles, tuna & celery- a recipe from a high school cooking class!

When I was in High School (MANY years ago), I took a Gourmet Foods class. This recipe for “Old School” Tuna Cashew Casserole was one of the recipes we learned to prepare.

If you’re like me, you see the ridiculous humor in a simple tuna casserole being called “gourmet food”, but hey… back then, maybe it was?

I’ve made this recipe for tuna cashew casserole many times over the years, but I still giggle to think it is anything even remotely compared to gourmet food.

Nowadays I think of it as a “fairly economical way to feed a family of 4 casserole”, because it only uses one can of tuna as the main ingredient.

This tuna noodle casserole is really easy to prepare, and can be served “as is”, straight from the oven, or on top of rice or noodles. Here’s how to make it:

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

How To Make “Old School” Tuna Cashew Casserole

Set aside 1/2 of the chow mein noodles before beginning (you will need them for crunchy topping later!).

Place the remaining ingredients (tuna *I used albacore*, celery, chow mein noodles, cashews, onion, seasonings, water, and cream of mushroom soup) in large bowl.

Stir well until all ingredients have been combined (see how easy it is?). Pour into a 2 quart baking dish that has been sprayed with non-stick spray.

Sprinkle the top of casserole with the reserved chow mein noodles.

Bake The Casserole

Bake, uncovered, at 325 degrees for 40 minutes. The tuna noodle casserole should be lightly browned and slightly bubbly around the edges when done.

When done, remove the casserole from the oven. Let the casserole cool for a minute or two, then serve as is, or on top of hot rice or noodles.

Here’s what the tuna cashew casserole looks like right after placing it on a serving plate. The recipe, as written, makes 4 servings, and is easily doubled. This casserole has good flavor and crunch from the celery, cashews, and chow mein noodles.

It’s unusual that this casserole does not have pasta noodles in it (which is fairly common), but this is how we were taught to make it back then!

I would classify this simple casserole as “comfort food”, rather than “gourmet food”, but am still glad to have kept this recipe since making it in High School.

When I cooked it this time, it was to have around for a quick lunch, rather than as a main course meal. Either way, it’s a quick and easy way to get tasty food on the table!

Thanks for checking out this simple tuna cashew casserole recipe, and I hope you (and those you love) enjoy it, because it’s quite tasty!

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

Looking For More CASSEROLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful casserole recipes you’ll enjoy, including:

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source: unknown (had recipe written on 3×5 card since High School MANY years ago)

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 2 votes

"Old School" Tuna Cashew Casserole

Prep Time

5 mins

Cook Time

40 mins

Total Time

45 mins

"Old School" Tuna Cashew Casserole is a simple casserole with cashews, chow mein noodles, tuna and celery... the way we made it in high school cooking class!

Category: Casserole

Cuisine: American

Keyword: tuna cashew casserole

Servings: 4 servings

Calories Per Serving: 175 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 ounces chow mein noodles , dry, in can-found in Asian section, divided
10.5 ounces cream of mushroom soup (1 "regular" sized can)
1/2 cup cashews , chopped coarsely
1 cup celery , finely diced
6 Tablespoons water
1 can tuna , 6 oz., in water, drained
4 Tablespoons onion , minced
Salt & pepper , to lightly season

US Customary - Metric

Instructions

Preheat oven to 325 degrees.
Set aside 1/2 of the chow mein noodles (reserved for topping).
Place remaining ingredients in large mixing bowl; gently stir until fully combined. Pour into a 2 quart casserole dish that has been sprayed with non-stick cooking spray. Evenly spread.
Top casserole with reserved chow mein noodles.
Bake casserole, uncovered, at 325 degrees for 40 minutes, until lightly browned and slightly bubbly around the edges.
Remove from oven, let cool for a minute or two, then serve.

Nutrition Facts

"Old School" Tuna Cashew Casserole

Amount Per Serving

Calories 175 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 156mg7%

Potassium 186mg5%

Carbohydrates 21g7%

Fiber 2g8%

Sugar 2g2%

Protein 6g12%

Vitamin A 115IU2%

Vitamin C 1.5mg2%

Calcium 16mg2%

Iron 1.8mg10%

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

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02
Feb
2017

Teriyaki Chicken with Homemade Sauce

categories: Asian, Chicken, Main Dishes

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Teriyaki Chicken with Homemade Sauce is a simple, yet delicious recipe! Marinate chicken in an Asian-inspired sauce, then grill to perfection!
We’re in the middle of a freezing winter in Oregon. However, one cold evening last week, we grilled teriyaki chicken with homemade sauce outside on our BBQ! It was fun, and made us anticipate the hot days of summer which are coming SOON!

I got this simple recipe for an “enhanced” Teriyaki marinade from my sister Julie many years ago. Typically I cut the chicken into cubes, marinate them, then place the cubes on skewers and grill. This time, I left the chicken breasts whole, marinated then grilled them. It was less prep work (no cubing), but with the same delicious results! Hooray!

The teriyaki sauce sauce is really easy to make, and the finished chicken pieces is full of flavor. If you’re interested in using the sauce to marinate steak, see the Tips section of my printable recipe. Here’s how to make teriyaki chicken with homemade sauce.

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

Make The Teriyaki Sauce To Marinate The Chicken

Mix teriyaki sauce, sugar, cooking sherry, ground ginger, and minced garlic together in a medium bowl. Stir well, until these ingredients are fully combined.

Marinate The Chicken

Lightly season the chicken pieces you are using with salt. Place the chicken into a covered container (or heavy duty gallon-sized resealable bag). Pour the marinade over the chicken.

Turn the chicken in the bag or container to ensure all pieces are coated with the teriyaki sauce. Cover the container (or seal the bag) and place it in a refrigerator to marinate at least 6 hours for best flavor. Turn chicken over occasionally, so that it remains covered with the sauce.

Time To Grill The Teriyaki Chicken

Once the chicken has finished marinating, remove it from the container. Place the marinated teriyaki chicken onto a hot BBQ grill and cook until done. Chicken is considered fully cooked when it reaches an internal temperature of 165°F.

If desired, baste the chicken with the sauce while it cooks. Do NOT use the leftover sauce to serve, because it was exposed to raw chicken. Discard it.

Who Wants Some Teriyaki Chicken with Homemade Sauce?

That’s it! See how very easy it is to prepare this chicken? The teriyaki chicken with homemade sauce has wonderful flavor, and can be served hot as a main dish.

You can also use the meat to make teriyaki chicken sandwiches (with grilled pineapple rings). Grilled teriyaki chicken is delicious when used in salads or teriyaki rice bowls. The possibilities are endless, and the chicken flavor is wonderful!

I love recipes like this that can be made up ahead of time (marinating), then cooked at the last minute without a lot of fuss. It sure makes an easy main dish for the family! I hope you enjoy this recipe for teriyaki chicken with homemade sauce as much as we do!

May you have eyes to see beauty all around as you go through your day. Whether it’s a stunning sunset, a friend or family member, or a kindness shared or observed, be the person that finds beauty in it all.

Thanks for stopping by today. 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 LOTS of delicious chicken recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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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Recipe Source: My sister Julie M.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Teriyaki Chicken with Homemade Sauce

Prep Time

5 mins

Cook Time

22 mins

Marinating (inactive time)

6 hrs

Total Time

6 hrs 27 mins

Teriyaki Chicken with Homemade Sauce is a simple, yet delicious recipe! Marinate chicken in an Asian-inspired sauce, then grill to perfection!

Category: Dinner, Entree

Cuisine: Asian

Keyword: teiyaki chicken with homemade sauce

Servings: 6 servings

Calories Per Serving: 226 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup teriyaki sauce
1 cup sugar
1/4 cup cooking sherry
1/4 teaspoon ground ginger
4 minced garlic cloves
1 pinch salt (to season meat with)
6 boneless skinless chicken breasts or thighs

US Customary - Metric

Instructions

In medium bowl, combine teriyaki sauce, sugar, sherry, ginger, and minced garlic. Stir until sugar has dissolved and sauce is fully combined.
Season chicken lightly with salt. Place chicken pieces into a large covered container (or gallon sized resealable plastic bag). Add marinade. Turn to fully cover all pieces of chicken with sauce. Cover container and place in refrigerator for at least 6 hours (overnight is the best!) to marinade.
Once meat is done marinating, grill (on outdoor or indoor grill) until cooked to an internal temperature of 165°F.. Serve, and enjoy!

Recipe Notes

NOTE: Caloric content calculated using 6 boneless, skinless breasts.
TIPS:Chicken can also be cut into 1-2 inch chunks, marinated then placed on skewers for grilling (kebabs).
Top sirloin steak can also be used if sliced very thin, then marinated. Place strips onto skewers, then grill. If you use round steak, meat must be marinated for a longer amount of time.

Nutrition Facts

Teriyaki Chicken with Homemade Sauce

Amount Per Serving (1 breast)

Calories 226 Calories from Fat 18

% Daily Value*

Fat 2g3%

Cholesterol 72mg24%

Sodium 1058mg46%

Potassium 487mg14%

Carbohydrates 21g7%

Sugar 20g22%

Protein 25g50%

Vitamin A 35IU1%

Vitamin C 2mg2%

Calcium 15mg2%

Iron 0.9mg5%

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

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19
Jan
2017

Smoked Sausage Veggie Rice Skillet

categories: Beef, Main Dishes

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Smoked Sausage Veggie Rice Skillet is a delicious meal, with beef kielbasa, veggies and rice, and can be made in under 30 minutes!

Are you looking for an easy “all in one pan” dish to prepare quickly after a busy day? How about this recipe for a Smoked Sausage Veggie Rice Skillet? This meal with meat, broccoli, onions, bell peppers and rice can be made in under 30 minutes!

A few months ago my husband and I had dinner with friends prior to their move to Japan for a new work assignment. I asked my friend Erin (who has tried other recipes of mine) what type of recipes she would like to see on my blog that would help her feed her family of 5. She said she loves easy One Pan meals.

Well, when I saw this recipe on Pinterest pop up, I knew it would fit the bill! S0 I tried it, and found this meal to be tasty, filling, and economical. This sausage veggie rice skillet is also EASY to make, so I am sharing it here on the old blog!

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

How To Make The Sausage Veggie Rice Skillet:

First thing you will need to do is get all the veggies prepped/sliced and have the rice ready to cook before you begin.

Heat olive oil on medium heat in large skillet. When hot, add sliced sausage. Cook until sausage has lightly browned. Add the minced garlic to the pan. Cook for an additional minute, stirring often so the garlic won’t burn.

Add The Colorful Veggies

Add the sliced bell peppers, onion, broccoli, chicken broth and tomato sauce to the skillet. Stir well, to combine all the ingredients.

Simmer the smoked sausage veggie rice skillet uncovered on low heat for 10-12 minutes. Cook until the liquid has been fully absorbed.

Stir In the Rice

While sausage and veggies are cooking, cook the rice per package instructions. When done, stir the 2 cups of hot, cooked rice into sausage/veggie mixture.

Season And Serve!

Season with salt and pepper, to taste. Add any other additional spices you may want to add to the sausage veggie rice skillet. Immediately sprinkle the hot dish with grated mozzarella cheese. Continue cooking on low heat without stirring until heated through. Cheese on top should be melted. Serve sausage veggie rice skillet dish hot.

That’s it! Not bad for an “all in one” smoked sausage veggie rice skillet, right? It really does fills you up, too! Depending on the portion size you choose, you can expect to get between 4 and 5 servings out of this meal. EASY PEASY, and it tastes GOOD!

If you enjoy cooking with kielbasa an sausages and enjoy EASY dinners, then try my recipes for Simple Chicken Sausage Pasta, Italian Sausage & Potato Casserole, and Sweet n’ Sticky Polska Kielbasa (only 2 ingredients!).

Hope you will give this ridiculously easy smoked sausage veggie rice skillet recipe a try. It’s very tasty! Be sure to check out ALL of my recipes in the Recipe Index, which is located at the top of the page. Have a fantastic day, and God Bless You!

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: http://www.hillshirefarm.com/recipes/easy-smoked-sausage-skillet

0 from 0 votes

Smoked Sausage, Veggie and Rice Skillet

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Smoked Sausage Veggie Rice Skillet is a delicious meal, with beef kielbasa, veggies and rice, and can be made in under 30 minutes!

Category: Entree

Cuisine: American

Keyword: sausage veggie rice skillet

Servings: 5 servings

Calories Per Serving: 450 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 package smoked sausage link (I used Hillshire Farm), cut into 1/4 inch slices
¼ cup olive oil
2 garlic cloves , minced
½ red bell pepper , thinly sliced
½ yellow bell pepper , thinly sliced
1 small yellow onion , thinly sliced
1 small package frozen broccoli , thawed (approx. 1½-2 cups)
½ cup chicken broth (can substitute water)
½ cup tomato sauce
2 cups pre-cooked rice (prepared according to package directions)
½ cup grated mozzarella cheese
salt and pepper to taste

US Customary - Metric

Instructions

Heat olive oil in large skillet. When hot, add sliced sausage. Cook until sausage has lightly browned. Add minced garlic; cook for an additional minute, stirring often so that garlic will not burn.
Add sliced peppers, onion, broccoli, chicken broth and tomato sauce to the skillet. Stir to combine ingredients and simmer on low heat for 10-12 minutes, until liquid has been absorbed.
While sausage and veggies are cooking, cook rice per package instructions. Stir hot, prepared rice into sausage/veggie mixture when done.
Season with salt and pepper, to taste.
Immediately sprinkle with grated mozzarella cheese and serve while hot.

Recipe Notes

This dish (as written)is not highly seasoned (which is great for kids!). If desired, add additional spices (garlic powder, dried chili pepper flakes, etc.) to suit your personal taste. May also substitute Pepper Jack cheese (for the mozzarella) for a bit more spice!

Nutrition Facts

Smoked Sausage, Veggie and Rice Skillet

Amount Per Serving (1 (1/5 of total))

Calories 450 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 9g56%

Cholesterol 54mg18%

Sodium 876mg38%

Potassium 430mg12%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 3g3%

Protein 14g28%

Vitamin A 740IU15%

Vitamin C 66.7mg81%

Calcium 117mg12%

Iron 1.5mg8%

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

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09
Jan
2017

Beef and Barley Soup

categories: Beef, Main Dishes, Soups

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You will love this simple, yet hearty Beef and Barley Soup, with tender beef chunks, barley, carrots, celery and onions! It will hit the spot on a cold day!We had snow, freezing rain, and below freezing temperatures in Oregon this weekend. Brrr. We were stuck inside waiting for the ice and snow to melt, so I made a large pot of delicious Beef and Barley Soup. A big bowl of hot soup sounded perfect on such icy cold days!

When I was growing up, my Mom occasionally bought cans of a name brand’s Beef and Barley Soup. I always liked it, so it was a natural choice to try making my own. I found the recipe on Pinterest (from blogger and author Gina Homolka at Skinnytaste.com), and loved the SIMPLE ingredients it takes to make it.

The soup cooks on low for a couple hours, which allows the meat to become VERY TENDER. The addition of barley helps make it very filling – the soup tastes delicious… AND only has 336 calories per serving (1½ cups of soup). Interested? Here’s how to make it:

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

How To Make Beef And Barley Soup

Heat oil in a large heavy pot on medium heat. Once oil is hot, add beef, which has been lightly seasoned with salt. Brown the meat on all sides (this will take 3-4 minutes).

Once the meat is browned, drain grease. Add chopped carrots, onion, celery and minced garlic. Stir to combine.

Time To Cook The Soup!

Add water, salt, and a couple of bay leaves to the pot. Stir well, and bring the mixture to a boil. Once it begins to boil, turn the heat down to LOW. Put a cover on the pot. Let the soup simmer on low heat for 1½ to 2 hours (leaving the lid on the pot the entire time).

The long cooking time helps tenderize the beef. While it cooked, I worked on a puzzle, read, played with our dog, did some laundry, and enjoyed it as the amazing smell from the cooking soup began to fill our home.

When the long cook time is done, add dry barley to the soup. Stir well. Taste the broth. Season with ground black pepper. Add additional salt, if needed (to taste). Stir well.

Let the soup simmer on LOW (uncovered) for an additional 35-40 minutes, while the barley cooks. The barley will “plump” a bit as it cooks and will absorb some of the liquid.

Beef And Barley Soup Is Ready To Enjoy!

When done cooking, remember to take out the bay leaves, then ladle some of this delicious beef barley soup into individual bowls. If you want, garnish each bowl of soup with a bit of dried or fresh chopped parsley, and serve!

Hope you enjoy this simple, yet hearty and filling beef barley soup. My husband and I sure enjoyed it, served with a slice of crusty sourdough bread. I’m looking forward to the leftovers for lunch today! The beef was incredibly tender, and the taste was wonderful. Best of all, it was a very simple soup to prepare!

Have a great day! The last report I heard on the news yesterday said that 47 of the 48 mainland states have snow in one part of them or another. That’s a whole lot of COLD WEATHER! Stay warm, make a big pot of hot beef and barley soup… and enjoy your 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 I’m confident you will enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.skinnytaste.com/beef-barley-soup/

0 from 0 votes

Beef and Barley Soup

Prep Time

10 mins

Cook Time

2 hrs 15 mins

Total Time

2 hrs 25 mins

You will love this simple, yet hearty soup with tender beef chunks, barley, carrots, celery and onions!

Category: Soup

Cuisine: American

Keyword: beef and barley soup

Servings: 7 ½ cup servings

Calories Per Serving: 266 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 teaspoon oil
1½ pounds beef round stew meat (1-2 inch pieces)
1 cup chopped carrots
1 cup chopped onions
1/2 cup chopped celery
2 cloves garlic , minced
6 cups water
1-2 teaspoons salt (season to taste)
2 bay leaves (in spice section-added for seasoning)
2/3 cup dry barley
1/2 teaspoon Ground black pepper (approx. 1/2 teaspoon)
Additional salt , to taste
Dried parsley (for garnish-optional)

US Customary - Metric

Instructions

Heat oil in a large heavy pot on medium heat. Once oil is hot, add beef, which has been lightly seasoned with salt. Brown meat on all sides (this will take 3-4 minutes). Drain grease from pan.
Add chopped carrots, onion, celery and minced garlic. Stir to combine.
Add water, salt, and a couple of bay leaves to the pot. Stir well. Bring the mixture to a boil. Once it begins to boil, turn the heat down to Low. Put a cover on the pot. Let the soup simmer on low heat for 1½ to 2 hours. The long cooking time helps to tenderize the beef. Meat should be tender when done.
Add barley. Stir to combine. Season with ground black pepper. Taste the soup. Add additional salt, if needed. Let soup simmer on low (uncovered) an additional 35-40 minutes, while the barley cooks.
When done cooking, remember to take out the bay leaves (!!!), then ladle some of this delicious soup into individual bowls, garnish with a bit of dried parsley, and serve!

Nutrition Facts

Beef and Barley Soup

Amount Per Serving (1 1/2 cup serving)

Calories 266 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Cholesterol 75mg25%

Sodium 399mg17%

Potassium 405mg12%

Carbohydrates 17g6%

Fiber 4g17%

Sugar 2g2%

Protein 29g58%

Vitamin A 3085IU62%

Vitamin C 3.3mg4%

Calcium 34mg3%

Iron 3.1mg17%

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

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02
Jan
2017

Pecan-Crusted Halibut With Lemon Wine Sauce

categories: Main Dishes, Seafood

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You’re going to enjoy pecan crusted halibut featuring pan-seared seafood fillets covered w/ pecan panko crumbs, and cooked in a lemon wine sauce.

My husband and I ushered in the New Year with a home cooked dinner, featuring Pecan Crusted Halibut With Lemon Wine Sauce. It was just the two of us this year, enjoying a delicious meal, a great movie (“Sully”) and a glass of champagne together. What a great start to the year!!!

We don’t buy halibut too often (it can be a bit pricey), but my husband found a fillet on sale for $14 and we got 3½ servings out of it! It ended up actually costing less per serving than a fast food meal! I found a recipe online that sounded wonderful, so I made it for us, and WE LOVED IT!!!!

The halibut is baked, with an amazing Panko breadcrumb/pecan/Parmesan crust on it. Once cooked, a lemon wine sauce is drizzled over the halibut, then served.

If you make the lemon wine sauce while the halibut is baking, this dish can be made in 30 minutes! (*Note: I cut recipe in half so my photos reflect that): Here’s how to make pecan crusted halibut:

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

How To Make Pecan Crusted Halibut

First things first… make sure to preheat your oven to 425 degrees. While it is preheating, cover a cookie sheet with aluminum foil and give it a good coating of non-stick spray.

Pat the pieces of halibut dry with a paper towel, lightly season with salt and pepper, then place halibut pieces onto the baking sheet. Keep pieces about 1/2-1 inch apart. Set aside.

Prepare The Pecan/Crumb Topping For The Halibut

In a separate bowl, combine Panko breadcrumbs, chopped pecans, and freshly grated Parmesan cheese. Stir to combine. Add melted butter, horseradish, Dijon mustard, chopped parsley, dill, and lemon zest.

Mix these ingredients together with a fork until the mixture is fully combined. It will be crumbly and look like the photo below. This is the pecan crusted halibut topping!

Bake The Pecan Crusted Halibut

Now use a spoon and/or your clean hands and divide the mixture evenly on top of each piece of halibut. Cover the top completely, lightly pressing the crumbs onto the fish to get them to “stick”.

Scoop crumbs up that fall off fish and press them back onto fish. When all the halibut pieces are coated, drizzle each piece with a bit of olive oil.

Place the pecan crusted halibut into a preheated oven. Bake the fish at 425 degrees for 12-15 minutes, until cooked through and the crust is golden brown (mine took 15).

While The Halibut Bakes, Make The Lemon Wine Sauce

While the halibut is baking, make the lemon wine sauce. Heat olive oil in a saucepan on medium heat.

Once the oil is hot (but not smoking), add finely chopped shallots. Stir and cook for 2-3 minutes, until the shallots are cooked and slightly softened.

Turn the heat up to High. Pour in the wine and lemon juice. Bring to a boil, and continue to cook for 6-8 minutes (or 5-6 minutes if making a half recipe), until the liquid has reduced slightly.

Turn heat down to Low, and add the butter. Stir until the butter has melted and is incorporated into the sauce.

Remove the pan from the heat. Add fresh (or dried) chopped dill. Season with salt and pepper, to taste.

You will drizzle some of this delicious lemon wine sauce over the finished pecan crusted halibut!

Serve The Pecan Crusted Halibut

When the halibut is done baking, the crust will be a gorgeous golden brown color. The fish should be cooked through, and it will look like this:

Use a spatula to place the pecan crusted halibut onto individual serving plates. Drizzle some of that delicious lemon wine sauce over each piece, then serve and enjoy! I served the pecan crusted halibut with some rice, and a fresh vegetable medley on the side.

The fish flaked so easily, and the crumb topping with the drizzled lemon wine sauce was out of this world good. REALLY good.

I sure hope you will consider giving this recipe for pecan crusted halibut with lemon wine sauce a try. We felt like we had a gourmet meal for a fraction of the cost of ordering halibut at a restaurant… and it was absolutely delicious!

Hope you are looking forward to the New Year ahead with great anticipation for new adventures, making new friends, new (yummy) recipes to fix for the ones you love. May you find joy in serving others, and know the peace that comes from knowing how much God loves YOU… just as you are.

Looking For More SEAFOOD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of seafood recipes! A few of my seafood recipes you might enjoy include:

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Recipe Source: http://www.bitememore.com/feedme/125/walnut-crusted-halibut-recipe#

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 2 votes

Pecan Crusted Halibut With Lemon Wine Sauce

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

You're going to enjoy pecan crusted halibut featuring pan-seared seafood fillets covered w/ pecan panko crumbs, and cooked in a lemon wine sauce.

Category: Entree, Entree-Seafood

Cuisine: American

Keyword: pecan crusted halibut

Servings: 6 servings

Calories Per Serving: 508 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 (6-8 ounces each) halibut fillets, skin removed
1/2 teaspoon salt
1/4 teaspoon ground black pepper

For The Pecan Crust:

1½ cups Panko (Japanese breadcrumbs)
1 cup chopped pecans (can substitute walnuts)
1/2 cup freshly grated Parmesan cheese
2 Tablespoons melted butter
1 Tablespoon creamy horseradish
1 Tablespoon Dijon mustard
1 Tablespoon chopped fresh flat-leaf parsley (can substitute dried parsley)
1 Tablespoon chopped fresh dill (can substitute dried dill weed)
1 teaspoon lemon zest
1 Tablespoon olive oil

For The Lemon Wine Sauce:

1 teaspoon olive oil
2 Tablespoons finely chopped shallots
1 cup dry white wine
2 Tablespoons fresh lemon juice
2 Tablespoons butter
2 Tablespoons chopped fresh dill (can substitute dried dill weed)
Salt and black pepper , to taste

US Customary - Metric

Instructions

Preheat oven to 425 degrees. Cover a cookie sheet with aluminum foil; give it a good coating of non-stick spray. Pat the pieces of halibut dry with a paper towel, lightly season with salt and pepper, then place onto prepared baking sheet. Keep pieces about 1/2-1 inch apart.
In a separate bowl place Panko breadcrumbs, pecans, and Parmesan cheese. Stir to combine. Add melted butter, horseradish, Dijon mustard, chopped parsley, dill, and lemon zest. Mix with a fork until mixture is crumbly.
Using a spoon and/or your hands, divide crumb mixture evenly on top of each fillet. Cover the top completely, pressing crumbs onto fish to get them to "stick". Scoop crumbs up that fall off fish; gently press them back onto fish. When all halibut pieces are coated, drizzle olive oil on top. Bake (uncovered) at 425° F for 12-15 minutes, until cooked through and crust is golden brown.
While halibut bakes, make lemon wine sauce. Heat olive oil in saucepan on medium. When hot, add shallots. Stir and cook for 2-3 minutes, until shallots are slightly soft. Turn heat to High. Pour in wine and lemon juice. Bring to a boil; stir and continue to cook for 6-8 minutes (or 5-6 minutes if making half recipe), until the liquid has reduced slightly. Turn heat back to Low. Add butter. Stir until butter has melted and is incorporated into sauce. Remove pan from heat. Stir in fresh (or dried) dill. Taste sauce; season with salt and pepper.
When halibut is done, crust will be a gorgeous golden brown color, and fish should be cooked through. Use a spatula to place halibut onto individual serving plates. Drizzle with lemon wine sauce. Serve, and enjoy!

Recipe Notes

Caloric calculation based on using 6 ounce halibut fillet per serving.

Nutrition Facts

Pecan Crusted Halibut With Lemon Wine Sauce

Amount Per Serving (1 serving)

Calories 508 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 8g50%

Cholesterol 110mg37%

Sodium 655mg28%

Potassium 899mg26%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 2g2%

Protein 38g76%

Vitamin A 495IU10%

Vitamin C 4.4mg5%

Calcium 148mg15%

Iron 1.8mg10%

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

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12
Dec
2016

Alice Springs Chicken (Outback Steakhouse Copycat)

categories: Chicken, Copycat Recipes, Main Dishes

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Alice Springs Chicken is pan-seared chicken with bacon, mushrooms, and melted cheeses, in a honey-mustard sauce. This copycat recipe is delicious!

Do chicken breasts, covered with bacon, mushrooms, Jack and Cheddar cheese in a honey mustard sauce sound good? If so, you will enjoy this Alice Springs Chicken (Outback Steakhouse Copycat) recipe, a popular menu item at this nationally known restaurant.

I found the recipe for Alice Springs Chicken in a cookbook I have had for years, which features kitchen clones from famous restaurants, and decided to make this one. It really tastes wonderful! The recipe itself is very easy to prepare, and the end result is fantastic! Here’s how to make this dish at home:

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

Make Sauce To Marinate Chicken

Combine Dijon mustard, honey, oil, and lemon juice in a small bowl. Blend well with a fork until combined. Place chicken breasts in a resealable plastic food storage bag.

Pour about 2/3 of the sauce over the chicken. Make sure chicken gets coated with sauce, then place in refrigerator and let marinate for 2 hours. Cover and refrigerate the remaining 1/3 of the sauce until time to serve the meal.

In a small skillet, sauté sliced mushrooms in butter until cooked through (approx. 4-5 minutes). Set aside.

Time To Cook The Chicken

Heat oil in a large OVENPROOF skillet (If you don’t have an ovenproof skillet, sear the chicken breasts as directed in regular skillet, then transfer them to a baking dish). When oil is hot, add the chicken breasts.

Cook them for 3-4 minutes per side. until golden brown. Once done, move the skillet off the heat, but leave chicken in skillet (unless transferring to baking dish).

***Here’s my TIP... make SURE the chicken breasts are thin. I took 2 really thick chicken breasts and sliced them horizontally when I made this dish. The very first time I made this recipe, I was cooking this for 6 people and used a couple large/thick chicken breasts in the mix.

Even with the pan-searing AND the baking time in the recipe, the really thick ones did not fully cook all the way through (about 85 percent), so I had to take their plates back and microwave the chicken for our good friends who were over for dinner. Ugh. That sure was embarrassing. We laughed about it, but I was mortified! Have not ever repeated THAT mistake since, thankfully!

Assembling The Alice Springs Chicken

Brush each chicken breast with a bit of the reserved honey mustard sauce. Do NOT use the sauce the chicken was marinated in!). Sprinkle the chicken with salt, pepper, and paprika. Place two pieces of bacon on top of each chicken breast (can cut to fit).

Evenly place cooked mushrooms on top of the bacon, then cover with Jack cheese, followed by cheddar cheese (about 1/4 cup of each type of cheese onto each piece of chicken).

Cook the chicken breasts, uncovered, in a preheated 375 degree oven for 9-10 minutes. When done, the cheese should be fully melted and should have begun to bubble.

Garnish And SERVE!

Remove the hot skillet from the oven. Top each chicken breast with a sprinkle of fresh chopped parsley.

Serve the reserved honey mustard sauce in a bowl on the side, OR place a spoonful onto the dinner plate and place the chicken on top of the sauce (that’s how I serve it!).

Serve while hot, and enjoy this delicious restaurant-cloned Alice Springs Chicken dish!

At times it’s fun and economical to be able to re-create popular restaurant menu items in the comfort of your own kitchen. Sure hope you will consider trying this one for Alice Springs Chicken… and sincerely hope you and your loved ones enjoy it! Have a wonderful day.

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes in the Recipe Index, located at the top of the page. I have a LOT of them you’re gonna love, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: The book “Top Secret Restaurant Recipes”, by Todd Wilbur. Pages 200-202. Published by The Penguin Group. Published 1997

0 from 0 votes

Alice Springs Chicken (Outback Steakhouse Copycat)

Prep Time

2 hrs

Cook Time

10 mins

Total Time

2 hrs 10 mins

Alice Springs Chicken is pan-seared chicken with bacon, mushrooms, and melted cheeses, in a honey-mustard sauce. This copycat restaurant recipe is delicious!

Category: Entree

Cuisine: American

Keyword: Alice springs chicken

Servings: 4 servings

Calories Per Serving: 785 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the Honey Mustard Marinade:

1/2 cup Dijon mustard
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice

For Chicken:

4 chicken breasts , boneless, skinless (or slice 2 thick breasts in half horizontally lengthwise)
1 Tablespoon vegetable oil
2 cups sliced button mushrooms (approx. 10-12 mushrooms)
2 Tablespoons butter
Salt , Pepper, Paprika (to lightly season chicken with)
8 slices bacon , cooked
1 cup grated Jack cheese
1 cup grated Cheddar cheese
2 teaspoons fresh parsley , finely chopped

US Customary - Metric

Instructions

Combine Dijon mustard, honey, oil, and lemon juice in small bowl. Blend well with fork until combined. Place chicken breasts in a resealable plastic food storage bag, Pour 2/3 of the sauce over chicken. Make sure chicken gets coated with sauce, then place bag in refrigerator; marinate for 2 hours. Cover and refrigerate remaining sauce until later.
In a small skillet, sauté sliced mushrooms in butter until cooked (approx. 4-5 minutes). Set aside.
Heat oil in large OVENPROOF skillet (If you don't have an ovenproof skillet, sear chicken breasts in regular skillet, then transfer to baking dish). When oil is hot, add chicken breasts. Cook for 3-4 minutes per side. until golden brown. Once done, remove skillet off the heat, but leave chicken in skillet (unless transferring to baking dish).
Brush each chicken breast with a bit of reserved honey mustard sauce. Do NOT use the sauce the chicken was marinated in!). Sprinkle chicken with salt, pepper, and paprika. Place two pieces of bacon on top of each chicken breast. Evenly spoon cooked mushrooms on top of the bacon, then cover with Jack cheese, followed by cheddar cheese (about 1/4 cup of each type of cheese onto each piece of chicken).
Cook chicken, uncovered, in a preheated 375 degree oven for 9-10 minutes. When done, cheese should be fully melted and should have begun to bubble. Remove skillet from oven. Top each chicken breast with a sprinkle of fresh chopped parsley.
Serve with reserved sauce on the side, or place a spoonful of sauce onto dinner plate, top with chicken. Enjoy!

Recipe Notes

PREP TIME reflects 2 hours for marinating chicken breasts.
Recipe Source: The book "Top Secret Restaurant Recipes", by Todd Wilbur. Pages 200-202. Published by The Penguin Group. Published 1997

Nutrition Facts

Alice Springs Chicken (Outback Steakhouse Copycat)

Amount Per Serving (1 serving)

Calories 785 Calories from Fat 450

% Daily Value*

Fat 50g77%

Saturated Fat 25g156%

Cholesterol 171mg57%

Sodium 1156mg50%

Potassium 773mg22%

Carbohydrates 39g13%

Fiber 1g4%

Sugar 36g40%

Protein 46g92%

Vitamin A 745IU15%

Vitamin C 3.3mg4%

Calcium 441mg44%

Iron 1.9mg11%

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

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01
Dec
2016

Shrimp And Penne Pasta Alfredo

categories: Italian, Main Dishes, Seafood

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Shrimp Penne Pasta Alfredo features lightly seasoned, pan-seared shrimp served on a bed of pasta in a creamy Parmesan alfredo sauce. This dish is easy and delicious!
We really love this shrimp pasta meal! It tastes WONDERFUL! Guess what? Shrimp and Penne Pasta Alfredo is not only delicious to eat, it’s EASY to prepare in UNDER 30 minutes!! Over 30 years ago a friend in Southern California named Lona told me how to make a quick alfredo sauce. I’ve made alfredo sauce that exact same way ever since.

This recipe for shrimp penne pasta alfredo, (w/ penne pasta AND pan-seared shrimp) is just one of the variations I have made through the years. The shrimp in this dish is lightly sprinkled with Cajun spices, but you can easily substitute your own Italian spices, if desired.

The alfredo sauce takes only minutes to prepare while the pasta is cooking, so the entire dish can be ready to go in under 30 minutes! Trust me- shrimp penne pasta alfredo is EASY to prepare, and is quite yummy.

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

How To Make Shrimp Penne Pasta Alfredo

Bring large pot of water to boil. Cook the penne pasta according to the package directions. While the pasta is cooking, lightly sprinkle Cajun seasoning onto peeled, deveined large shrimp (21-25 per pound). NOTE: You can substitute seasoning of your choice, such as garlic powder, Italian seasoning, etc., if you want.

In a large skillet, heat the olive oil on medium heat. Once oil is hot (but not smoking), add shrimp. Cook the shrimp about 2 minutes per side, until pink and fully cooked. When done, remove shrimp from skillet and keep it warm.

Making The Alfredo Sauce

To save time, make the alfredo sauce while the pasta is cooking. Start the sauce by melting a stick of butter (1/2 cup) in a large skillet.

Add 1½ cups heavy whipping cream to the melted butter. Stir to combine the butter and whipping cream. Grate 1½ cups of fresh Parmesan cheese directly into the sauce (you can add more Parmesan, if desired).

Whisk the sauce well to combine ingredients. Cook the alfredo sauce on medium-low heat (stirring constantly) until the Parmesan cheese has melted, sauce has thickened, and is hot. Do not let sauce come to a boil. Taste test the sauce; season with a tiny bit of garlic powder, salt and pepper, if desired.

Add Cooked Pasta To The Alfredo Sauce

When the penne pasta is finished cooking, drain it well, and then add it to the skillet with the thickened, hot Alfredo sauce.

Stir again, to fully mix pasta and sauce. Heat on low until the sauce and pasta are hot and fully mixed together.

Serve Shrimp Penne Pasta Alfredo

Place a portion of the hot penne pasta alfredo onto each individual serving plate. Top each portion with several of the pan-seared shrimp. Garnish the dish with dried parsley and additional grated Parmesan cheese (if desired). Serve the shrimp penne pasta alfredo immediately, while hot.

See how easy it is to make this meal? In hardly any time at all, you’ve made a delicious shrimp penne pasta alfredo dinner! Hope you will consider making this delicious meal for yourself and those you love! Blessings~

Looking For More Shrimp Recipes?

You can find all my shrimp recipes in the Recipe Index, located at the top of the page. A few favorites include:

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5 from 1 vote

Shrimp And Penne Pasta Alfredo

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Shrimp Penne Pasta Alfredo features lightly seasoned, pan-seared shrimp served on a bed of pasta in a creamy Parmesan alfredo sauce. Easy and delicious!

Category: Entree

Cuisine: Italian

Keyword: shrimp penne pasta alfredo

Servings: 4 servings

Calories Per Serving: 664 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound shrimp (21-25 count per pound), shelled/deveined
Cajun seasoning (or seasoning of your choice: garlic powder, Italian seasoning, etc.)
1 Tablespoon olive oil
1 stick butter (1/2 cup)
1½ cups heavy whipping cream
Approximately 1½ cups grated Parmesan cheese (add more to taste, if desired)
Season lightly with garlic powder , salt & black pepper, to taste
1/2 pound penne pasta , cooked per package instructions
Dried parsley and/or additional grated Parmesan cheese for garnish (if desired)

US Customary - Metric

Instructions

Prepare penne pasta according to package instructions. While pasta is cooking, prepare the sauce and the shrimp.

To Make Alfredo Sauce:

Melt butter in medium skillet. Once melted, pour in heavy whipping cream. Stir to combine. Cook on medium-low until heated through (but not boiling). Add grated Parmesan cheese to saucepan. Stir well, to combine. Continue cooking until cheese melts, and mixture thickens (but is NOT boiling). Taste and add additional Parmesan cheese (you can't get too much!) for thicker sauce and additional flavor. Season very lightly with garlic powder, salt and pepper. Keep sauce warm while you prepare the shrimp (or can cook both at the same time if multi-tasking).

To cook shrimp:

Heat olive oil on medium-high heat in large skillet.
Lightly sprinkle shelled/deveined shrimp with Cajun seasoning. Stir to combine. When oil in skillet is hot, add shrimp. Cook shrimp for about 2 minutes per side, until pink and cooked through. Set aside and keep warm.

To Serve:

When pasta is done, drain. Add drained penne to skillet with hot Alfredo sauce , and mix well to fully coat pasta with sauce. Place a serving of hot pasta on individual plates. Top with 4-5 cooked shrimp.
Garnish with dried parsley and additional Parmesan cheese, if desired. Serve and enjoy!

Recipe Notes

Fresh grated Parmesan is the best choice, but if all you have available is the "Green Container" shaker can of Parmesan cheese, by all means use it!

Nutrition Facts

Shrimp And Penne Pasta Alfredo

Amount Per Serving (1 serving)

Calories 664 Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 21g131%

Cholesterol 408mg136%

Sodium 920mg40%

Potassium 284mg8%

Carbohydrates 44g15%

Fiber 1g4%

Sugar 1g1%

Protein 32g64%

Vitamin A 1310IU26%

Vitamin C 5.2mg6%

Calcium 234mg23%

Iron 3.2mg18%

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

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