Main Dishes Archives

Category: Main Dishes

17
Nov
2016

Chicken Divan

categories: Casseroles, Chicken, Main Dishes

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Chicken Divan is a delicious, easy to make casserole, with chicken breasts and broccoli, baked in a creamy cheese sauce, and served on a bed of fluffy rice.
Over 39 years ago, just before getting married, a friend gave me this recipe for Chicken Divan. At this point in my life it would be difficult to count how many times I have made this fantastic casserole recipe over the years. It has been a family favorite!

According to Wikipedia, Chicken Divan was named after the Divan Parisienne Restaurant in New York City where it was created for a contest their Chef entered. His recipe for a chicken casserole, with broccoli, in a creamy Mornay sauce won the contest and became the restaurant’s signature dish!

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

How I Received This Recipe For Chicken Divan

Many years ago I was given the recipe by my friend Elnora when I was getting married. I worked for Elnora’s husband in the Music Department at the church I attended, and that is how we met. Now, over 40 years later, I am so grateful she gifted me with her recipe, because we truly LOVE this chicken divan.

The recipe makes a phenomenal tasting casserole that serves 8-10 people, and is VERY easy to prepare! Here’s how you make this: (by the way… when I took these photos I only made HALF the recipe, which is reflected in the photos).

Making Chicken Divan

Before assembling the casserole, cook boneless chicken breasts in boiling water until done. You can add onion, celery, and carrots to water for additional flavoring if desired. Remove the chicken pieces when done, and let them cool. Once chicken is cool, cut it into bite-size pieces, and set aside.

Spray a 9×13 baking pan with non-stick spray. Arrange thawed broccoli across bottom of baking pan. Sprinkle generously with grated Parmesan cheese.

Arrange the chicken cubes on top of the broccoli. Sprinkle the top of the casserole again with Parmesan cheese.

In a medium bowl, combine cream of mushroom soup, sour cream, mayonnaise, grated Cheddar, lemon juice, curry powder, salt and pepper. Mix these ingredients until they are fully combined. The sauce will be fairly thick.

Spoon or pour the sauce evenly over the top of the casserole, spreading it out, to cover. Generously sprinkle the top with additional Parmesan cheese, then lightly sprinkle with paprika.

Time To Bake The Chicken Divan!

Place several small pads of butter on the top of the chicken divan casserole. Bake, uncovered, in a 350 degree oven for 35-40 minutes, until golden in color. The cheese sauce should be bubbly around the edges of the pan.

When the chicken divan is done, remove the pan to a hot pad, and let it sit for 5-6 minutes. This will allow the casserole time to firm up a bit (the sauce is VERY hot!).

Time To Serve It And Eat!

When ready, serve hot over fluffy rice, and ENJOY this delicious chicken divan casserole! It’s wonderful, because you’ve got chicken, rice AND broccoli all in one dish. The leftovers are fabulous, as well.

Chunks of chicken breast taste magnificent with the sauce and broccoli. Placing it on a bed of rice provides a great medium to soak up some of the delicious sauce! It’s SOOOO delicious!

While I know this is not the most “health-conscious” or calorie-conscious meal, sometimes ya just gotta go for it and enjoy a great meal! Everything in moderation, right? Sure hope you will try this recipe… it’s a definite KEEPER!

Looking For Other CASSEROLE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. You might also enjoy my casserole recipes for:

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 with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Have a wonderful day, friends.

Recipe Source: Elnora Hall

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Chicken Divan

Prep Time

30 mins

Cook Time

40 mins

Total Time

1 hr 10 mins

Chicken Divan is a delicious, easy to make casserole, with chicken breasts and broccoli, baked in a creamy cheese sauce, and served on a bed of fluffy rice.

Category: Entree - Casserole

Cuisine: American

Keyword: chicken divan

Servings: 10 servings

Calories Per Serving: 482 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 boneless , skinless chicken breasts
2 small packages frozen broccoli spears
2 cans cream of mushroom soup
1 cup mayonnaise
1 carton (8 ounces) sour cream
1 cup grated sharp cheddar cheese
1 Tablespoon fresh squeezed lemon juice
1 teaspoon curry powder
Salt and pepper , to taste
Parmesan cheese (fresh grated OR can use "green shaker can")
Paprika (to sprinkle on top of casserole prior to baking)
Butter (enough for small pads of butter on top of casserole)
Rice , prepared according to instructions on package

US Customary - Metric

Instructions

Cook chicken breasts in water (enough to cover); bring to a low boil, cook until chicken is done (about 25-30 mins.). See *NOTES. When done, remove chicken from water. Let cool, then cut into bite-sized cubes.
Spray a 9x13 baking pan with non-stick spray. Place thawed broccoli evenly on bottom of baking pan. Sprinkle generously with Parmesan cheese. Evenly arrange the chicken pieces over the broccoli. Sprinkle again with Parmesan cheese.
In a medium bowl, fully combine (with a spoon) cream of mushroom soup, sour cream, mayonnaise, grated cheddar cheese, lemon juice, curry powder, and salt and pepper (to taste). Pour or spoon sauce evenly over top of casserole. Spread out, to cover entire casserole. Generously sprinkle with Parmesan cheese, then lightly sprinkle with paprika. Dot the top of casserole with small pads of butter.
Bake casserole, uncovered, at 350 degrees for 35-40 minutes, until casserole is bubbling all around the edges and is golden brown in color. Remove casserole. Let it sit for 5-6 minutes to allow time to firm up just a bit.
Serve casserole hot over a bed of fluffy rice... and ENJOY!

Recipe Notes

Original recipe says to cook chicken with onion, celery & carrots for flavor. I have never done this, but include it in case you wish to do so. The original recipe also said to cook the frozen broccoli, but I find that if I thaw it out completely, then pat it dry, there is no need to cook it.

Nutrition Facts

Chicken Divan

Amount Per Serving (1 serving)

Calories 482 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 9g56%

Cholesterol 61mg20%

Sodium 734mg32%

Potassium 433mg12%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 1g1%

Protein 17g34%

Vitamin A 605IU12%

Vitamin C 41.7mg51%

Calcium 156mg16%

Iron 1.4mg8%

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

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07
Nov
2016

Honey BBQ Chicken Strips

categories: Chicken

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Fantastic tasting honey BBQ chicken strips are marinated, seasoned & browned chicken breast tenders, covered with a sweet/sticky honey BBQ sauce and baked.
My husband and I really enjoyed a new (to us) recipe for Honey BBQ Chicken Strips that I made recently. Sweet and slightly sticky from a Honey/BBQ sauce, these nicely seasoned, browned, then baked chicken strips were fantastic!

Best part? The honey bbq chicken strips were full of flavor… and didn’t take too much time to make! NOTE: I only made a HALF recipe since only two of us were eating, so that is reflected in my photos.

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

How To Make Honey BBQ Chicken Strips

Cut boneless skinless chicken breasts into strips. Season the chicken strips with salt and pepper. Place the chicken in a medium sized bowl, cover with 2 cups of buttermilk, and stir to fully coat the chicken pieces.

Cover the bowl with plastic wrap, and refrigerate/marinate chicken for at least 2 hours. When chicken is nearly done marinating, preheat oven to 350 degrees and prep the remaining ingredients.

Make The Coating For Chicken and Mix The BBQ Sauce

Mix together 2 cups buttermilk and hot sauce in a small bowl. Set the bowl aside.
Stir together flour, salt, pepper, garlic powder and paprika in a second bowl. Set the bowl aside.
Mix together the BBQ sauce, honey and apple cider vinegar in a third bowl. Set the bowl aside.

Prepare The Chicken Strips For Cooking

Once the chicken is done marinating, remove the chicken strips from the buttermilk and let excess buttermilk drip back into bowl. Dip and fully cover the chicken strips (one at a time) in:

FLOUR MIXTURE (shake off excess), then
BUTTERMILK MIXTURE (letting excess drip off), then
Back in to the FLOUR MIXTURE. Set all the coated pieces of chicken on a large plate or platter until all pieces are finished being coated. It’s a tad messy, but keep going… it will be worth it!

Cook The Chicken Strips

Heat vegetable oil in large skillet. Heat oil to 350-360 degrees (use a thermometer if you have one). Once the oil is at the correct temperature and is really hot, gently place the chicken strips in the oil. Cook in batches, if necessary.

Fry the chicken strips until they are golden brown, and then flip them over and cook the other side. Once both sides are golden brown, remove to wire rack or paper towels. The chicken will be baked after this step, so strips don’t have to be fully cooked through.

Bake The Honey BBQ Chicken Strips

Using a pastry brush, cover the chicken strips with the BBQ/Honey mixture on both sides. Place the coated strips onto parchment paper lined baking sheet. Bake the honey bbq chicken strips at 350 degrees for 20 minutes, until fully cooked.

Time To Serve Honey BBQ Chicken Strips

When done, remove the chicken strips from the oven. Sprinkle each of the pieces with sesame seeds and/or parsley (fresh or dried) for a garnish (optional). Serve the honey bbq chicken strips while hot… and enjoy!

I served the honey bbq chicken strips for our dinner, with a small salad and rice on the side. The strips would also be a great “snack/appetizer” treat for munching on while watching football or a great game on TV with a friends or family! These delicious pieces of chicken have great flavor, and the sticky sweet BBQ sauce makes them “lip-smacking delicious”!

I sure hope you will consider making these delicious honey bbq chicken strips. I am thankful to have found the recipe from Trish, at “Mom On Time Out”. It’s a “keeper”. Have a blessed day!

Looking For More CHICKEN Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have LOTS of chicken recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (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!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: http://www.momontimeout.com/2015/08/honey-bbq-chicken-strips-recipe/

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Honey BBQ Chicken Strips

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Fantastic tasting honey BBQ chicken strips are marinated, seasoned & browned chicken breast tenders, covered with a sweet/sticky honey BBQ sauce and baked.

Category: Entree

Cuisine: American

Keyword: honey BBQ chicken strips

Servings: 6 -8 servings

Calories Per Serving: 553 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pounds chicken tenders or boneless chicken breasts , cut into long strips)
1 teaspoon salt
1 teaspoon black pepper
Vegetable oil (for frying... at least 1 inch deep)
4 cups buttermilk (divided)
1 Tablespoon hot sauce
2 cups flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 cup barbecue sauce
1/4 cup honey
1 Tablespoon apple cider vinegar
Sesame seeds/parsley (Optional, for garnish)

US Customary - Metric

Instructions

Season chicken strips with salt and pepper. Place in a medium sized bowl, cover with 2 cups of buttermilk, and stir to fully coat chicken pieces. Cover bowl, and refrigerate/marinate chicken for at least 2 hours. When chicken is nearly done marinating, preheat oven to 350 degrees and prep the remaining ingredients.
In medium bowl, mix together 2 cups buttermilk and hot sauce. Set aside.
In small bowl, stir together flour, salt, pepper, garlic powder and paprika. Set aside.
In shallow bowl, mix together BBQ sauce, honey and apple cider vinegar. Set aside.
When chicken is done marinating, remove strips from buttermilk and let excess drip off. Place chicken strips (coating one at a time) in FLOUR MIXTURE, then BUTTERMILK MIXTURE, then put back in FLOUR MIXTURE to coat. I set all the coated pieces on a large platter until all were coated.
Heat vegetable oil in large skillet. Heat oil to 350-360 degrees (use a thermometer if you have one). Once the oil is at the correct temperature and is really hot, gently place the chicken strips in the oil. Fry until golden brown; flip over and cook other side. Cook in batches, if necessary. Once both sides are golden brown, remove to wire rack or paper towels (chicken will be baked, so strips don't have to be fully cooked through).
Using a pastry brush, cover the chicken strips with the BBQ/Honey mixture on both sides. Place the coated strips onto parchment paper lined baking sheet. Bake at 350 degrees for 20 minutes, until fully cooked. When done, remove from oven, sprinkle with sesame seeds and/or dried parsley for a garnish (optional). Serve and enjoy!

Nutrition Facts

Honey BBQ Chicken Strips

Amount Per Serving (1 serving (1.5 pieces))

Calories 553 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Cholesterol 114mg38%

Sodium 1667mg72%

Potassium 951mg27%

Carbohydrates 71g24%

Fiber 1g4%

Sugar 35g39%

Protein 42g84%

Vitamin A 580IU12%

Vitamin C 3.7mg4%

Calcium 214mg21%

Iron 3mg17%

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

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13
Oct
2016

Easy Island Glazed Pork Tenderloin

categories: Main Dishes, Pork

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Easy to prepare in about 30 minutes, this scrumptious glazed pork tenderloin is coated with Island-inspired spices and a sweet/spicy glaze.

If you are looking for an easy to prepare, budget friendly AND flavor-filled dinner, then you just have to try this Easy Island Glazed Pork Tenderloin! It tastes FANTASTIC! I enjoy cooking pork tenderloin, because it is fairly inexpensive. The pork tenderloin I used was one and a half pounds and cost $6.99, but gave us enough for 4 good sized servings. It takes less time to cook than a large pork roast or thick chops.

This glazed pork tenderloin recipe is very easy to prepare, because there are not a lot of steps. A dry rub of “Island-inspired” spices are used to coat the tenderloin, and the meat is pan-seared. Next, a sweet n’ slightly spicy glaze is added to the tenderloin, and then it bakes for about 25 minutes. That’s it!

There is so much phenomenal flavor on the pork, I really think you will enjoy this just as much as we did… it’s THAT good! Here’s what you do to prepare this dish:

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

How To Make This Glazed Pork Tenderloin

Preheat your oven to 350 degrees F. While oven is preheating, mix together the spices for the dry rub (salt, cinnamon, cumin, chili powder, and black pepper). Once mixed, rub the spices over the entire tenderloin (top, bottom and sides). Make sure to rub the spices into the meat, using your fingers.

Pan-Sear The Seasoned Tenderloin

Heat olive oil in an OVENPROOF skillet (see NOTES section of printable recipe for tip). Heat oil on medium-high. Once oil is very hot (but not smoking), add the seasoned tenderloin to the hot skillet. It should sizzle as it hits the hot oil.

Let it sear on one side for a couple minutes, then turn it over and brown the other side for two or three minutes. Turn the meat onto its side, as well, to give the tenderloin a nice brown appearance all over.

Prepare The Glaze

Mix up the glaze ingredients with a fork or spoon in a small bowl (brown sugar, minced garlic and sriracha sauce) until you end up with a thick glaze.

Glaze The Pork Tenderloin

Coat the tenderloin (top and sides) with the glaze. I used a spoon, and spread it all over. Some will run down the sides into the pan. No problem… it will be a wonderful sauce to drizzle over the cooked pork slices, when done.

Bake The Easy Island Glazed Pork Tenderloin

Bake, uncovered, in a 350 degree oven for about 23-25 minutes. Cooking times will vary slightly, depending on the size tenderloin you are cooking, but make sure pork is cooked through, to an internal temperature of at least 145 degrees.

When the glazed pork tenderloin is done, remove the hot skillet (carefully) from the oven. Let pork sit, undisturbed for about 5 minutes to let the juices redistribute inside the pork.

Ready To Serve

Carve the glazed pork tenderloin into one inch slices, and place on serving plates. Make sure to spoon up some of that delicious glaze, and drizzle it over the slices of pork before serving!

Here is how I served this delicious Island glazed pork tenderloin, with a small baked potato and sautéed vegetable medley on the side. It was amazingly delicious; the meat was very tender (cut with a fork tender), and the flavor was outstanding!

I really hope you will consider making this recipe for easy island glazed pork tenderloin. It is quick and easy to prepare, easy on the budget (4 servings for about $7) and truly… the spice combination is wonderful. We loved this dish, and I will definitely make it again.

Have a blessed day, and may God bless the work of YOUR hands in all you do for others!

Looking For More PORK Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious recipes featuring pork you might enjoy, including:

Interested In More Recipes?

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

Recipe Source: http://www.lecremedelacrumb.com/2015/09/island-glazed-pork-tenderloin-html

0 from 0 votes

Easy Island Glazed Pork Tenderloin

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

Easy to prepare in about 30 minutes, this scrumptious glazed pork tenderloin is coated with Island-inspired spices and a sweet/spicy glaze.

Category: Entree

Cuisine: American

Keyword: glazed pork tenderloin

Servings: 4 servings

Calories Per Serving: 439 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ pounds pork tenderloin (can use one medium-large tenderloin or 2 small)
2 Tablespoons olive oil

For Spice Rub:

2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon ground black pepper

For Glaze:

¾ cup brown sugar (light or dark)
2 Tablespoons minced garlic
1 Tablespoon Sriracha sauce (SEE NOTES SECTION)

US Customary - Metric

Instructions

Preheat your oven to 350 degrees F.
Mix together the spice rub (salt, cinnamon, cumin, chili powder, and black pepper) in a small bowl. Sprinkle the spice rub mix all over the pork tenderloin (on all sides). Use your fingers to rub the spices into the meat. Set aside.
Measure the olive oil into an oven-proof skillet. Heat the oil on medium-high until it is pretty hot (but not smoking). Once oil is hot, add the pork to the skillet. Sear the meat for about 4-5 minutes total, turning pork occasionally until sides/top and bottom are all browned. Remove from heat.
In a separate small bowl, mix the glaze ingredients together (brown sugar, minced garlic, and sriracha), until it becomes a thick glaze. Spread the glaze over the top and sides of the pork, to coat. Place the pork (in same ovenproof skillet) into your preheated oven. Cook, uncovered for 23-25 minutes at 350 degrees, until pork is cooked through. The length of cook time will vary, depending on size of tenderloin used (cooked pork tenderloin or pork roast should have a minimum internal temperature of 145 degrees). Once done, remove hot skillet from oven and let pork sit undisturbed for 5-6 minutes (to let juices redistribute through meat).
To serve: Slice, place on serving plates, drizzle meat with extra glaze from skillet...and enjoy!.

Recipe Notes

Not familiar with Sriracha Sauce? It is an mildly hot chili sauce (usually located in Asian section at grocery store. Other hot sauces may be substituted, but sriracha is the best way to go for this recipe!
No ovenproof skillet? No problem. Sear meat in regular skillet. Place into casserole dish, add glaze, then bake!

Nutrition Facts

Easy Island Glazed Pork Tenderloin

Amount Per Serving (1 g)

Calories 439 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 3g19%

Cholesterol 110mg37%

Sodium 1359mg59%

Potassium 772mg22%

Carbohydrates 44g15%

Sugar 40g44%

Protein 35g70%

Vitamin A 150IU3%

Vitamin C 4.8mg6%

Calcium 68mg7%

Iron 2.5mg14%

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

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29
Sep
2016

Mom’s Swedish Meatballs and Rice

categories: Beef, Main Dishes

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Mom’s Swedish Meatballs and Rice is a family and budget friendly dinner that feeds 6 with one pound of hamburger meat… and it’s delicious!
When I was growing up, my mother sure knew how to stretch a dollar! Mom’s Swedish Meatballs and Rice was one of the meals she fed our family of 5. She did this using only 1 pound of hamburger meat, a few other ingredients and served these delicious meatballs and gravy with rice! We LOVED this meal!

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

Fast forward over 40 years later, and I still make this scrumptious meal! Now… my Mom is about as far from being Swedish as one could imagine (she’s a Texas gal), yet this was the name given it when I copied down the recipe from her over 40 years ago! Trust me, Swedish meatballs, with gravy and rice is a fantastic tasting dinner (the leftovers are awesome, as well).

Swedish meatballs are super simple to make, the gravy is even easier, and it’s fairly impossible to mess up a pan of rice, right? Trust me when I say this is simple meal to prepare; it’s a great way to feed several people a filling meal without breaking the bank! if you like meatballs, be sure and check out some of my other meatball recipes, including Easy Meatballs for Spaghetti, Meatballs Stroganoff, Hawaiian Meatballs, and Hoisin Asian Meatballs.

How To Make Swedish Meatballs

Here’s what you do: Place the meatball ingredients in large bowl and mix well, to combine (ground beef, bread crumbs, milk, egg, onion, salt, pepper & nutmeg).

Scoop out a small portion of meat, and roll it between your clean hands to form 1 inch sized meatballs. A full pound of ground beef “should” yield about 24-25 small meatballs. I was using slightly less than a full pound and ended up with 22 Swedish meatballs. Set meatballs on waxed paper or foil until all have been formed.

Brown The Swedish Meatballs

Heat shortening in large skillet (may substitute oil, if necessary). When skillet is hot, add meatballs in single layer. Let brown on one side, then carefully turn to brown all sides (I use tongs). If necessary, add additional shortening or oil to prevent sticking. When meatballs are browned on all sides, remove them to a large plate to rest. Keep meatballs warm.

Make The Gravy

Now it’s time to make the gravy! Using the same pan (without cleaning it out), add hot water to meat drippings in skillet. Stir to mix and heat on low, scraping up the browned bits from the bottom of the skillet. This will help “de-glaze” the pan, and will incorporate all those yummy browned bits off the bottom of the skillet into your gravy.

Now add the water/flour mixture to the hot water mixture in skillet. Whisk well as you pour, to fully combine ingredients. Bring the gravy to a boil. The gravy will begin to thicken as you heat and stir it. Once thickened, taste test, and season gravy with salt/pepper, if desired.

Add Swedish Meatballs Back Into The Skillet

Once gravy has thickened, add the browned meatballs back into the skillet. Turn to coat each meatball with gravy. Put a lid on the skillet, and cook on low for 30 minutes. Check occasionally.

If necessary, add a bit more water to skillet and mix it in, to ensure you have enough gravy. You just gotta have enough gravy for Swedish meatballs, right?

While meatballs are cooking, cook rice using your “normal” method (I use a rice cooker). When meatballs and rice are done, the meal is ready. Make sure to coat the Swedish meatballs in gravy before placing on serving platter.

Serve The Swedish Meatballs And Rice

To serve, arrange the cooked hot rice in a ring shape on a serving platter. Place sprigs of fresh parsley around the rice. Carefully place the Swedish meatballs into the center of the ring. Pour remaining gravy over the meatballs. Serve HOT, and enjoy this delicious meal!

I love recipes that don’t cost an arm and a leg to prepare for my family. This simple Swedish meatballs meal fits the bill perfectly, and tastes fantastic, too! Hope you will consider making this “comfort food” dish for those you love. It really does taste wonderful!

Blessings to you on this day. Thanks for stopping by, and please come back again soon. Also be sure to check out ALL my recipes in the Recipe Index, located at the top of the page.

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: My MOM (over 40 years ago)

0 from 0 votes

Mom's Swedish Meatballs and Rice

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Mom's Swedish Meatballs and Rice is a family and budget friendly dinner that feeds 6 with one pound of hamburger meat... and it's delicious!

Category: Entree

Cuisine: Swedish

Keyword: Swedish meatballs

Servings: 6 servings

Calories Per Serving: 454 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For meatballs:

1 pound ground beef
1 cup bread crumbs
1/2 cup milk
1 egg , well beaten
1 small brown onion (or 1/2 large), finely chopped
2 teaspoons salt
1/8 teaspoon black pepper
1/4 teaspoon ground nutmeg
Shortening , approx. 2 Tablespoons (to cook meatballs in-may substitute oil)

For gravy:

2 cups very hot water
2 Tablespoons flour
6 Tablespoons cold water
Salt and pepper (to season)

For accompaniment:

4 cups hot cooked rice (I used 2 cups dry rice to start, for quantity shown)
Butter (for rice, if desired)
Fresh parsley sprigs , for garnish (optional)

US Customary - Metric

Instructions

Place ground beef, bread crumbs, milk, egg, onion, salt, pepper and nutmeg in large bowl. Mix well, to combine. Form mixture into 1 inch meatballs; set formed meatballs onto wax paper or foil.
Heat shortening (or oil) in large skillet on medium heat. Add meatballs to hot oil in single layer. Brown on all sides (a minute or two per side). If necessary, add additional shortening (or oil) if necessary, to prevent sticking. When meatballs are fully browned, remove them to a plate, and keep warm.
Add hot water back into skillet (DO NOT CLEAN OUT SKILLET). Stir while cooking on low, to deglaze the skillet and scrape up the flavorful browned bits off bottom of skillet. In a separate small bowl, combine cold water and flour. Mix really well, to remove lumps. Add this mixture to hot liquid in skillet, whisking well while adding. Continue to whisk gravy to remove any lumps. Bring mixture to a boil, stirring often until mixture thickens. Taste gravy... add salt and pepper to season, if desired.
Add meatballs back into skillet. Turn to coat with gravy. Put a lid on the skillet; cook meatballs and gravy for 30 minutes, adding additional water to gravy, if necessary, to ensure there will be enough gravy (as gravy will cook down a bit).
While meatballs are cooking, prepare rice (using the method you normally use to cook rice).
When meatballs and rice are done, place cooked rice in a ring shape around outside of serving platter. Garnish rice with sprigs of fresh parsley. Carefully spoon the meatballs into center of ring, and pour gravy over the top of meatballs. Serve hot, and enjoy!

Nutrition Facts

Mom's Swedish Meatballs and Rice

Amount Per Serving (4 meatballs + rice)

Calories 454 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 7g44%

Cholesterol 81mg27%

Sodium 978mg43%

Potassium 342mg10%

Carbohydrates 47g16%

Fiber 1g4%

Sugar 3g3%

Protein 20g40%

Vitamin A 80IU2%

Vitamin C 1.3mg2%

Calcium 90mg9%

Iron 2.8mg16%

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

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19
Sep
2016

Tomato, Basil and Three Cheese Tart

categories: Breakfast, Meatless Meals, Vegetable Dishes

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Tomato Basil Three Cheese Tart has a flaky crust, tomatoes, Ricotta, Parmesan, Mozzarella cheese, Italian spices, and is perfect for breakfast, lunch OR dinner!

I found this recipe for a “quiche-like tart” on Pinterest from one of my favorite bloggers, tweaked the recipe very slightly, and enjoyed the results very much! The recipe features a delectable (pat in the pan) crust.

It is flavored with quiche-style filling, fresh mozzarella cheese, Parmesan cheese, and Ricotta cheese, plus fresh basil leaves and Italian spices. This beautiful tart is beautifully “crowned” with beautiful tomato slices for a pop of flavor and color!

Believe it or not, the tomato basil three cheese tart was not too hard to make, either! This dish is perfect for breakfast, lunch OR dinner. I think it would be fabulous to serve at a brunch! Here’s how to make it.

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

How To Make This Tomato Basil Three Cheese Tart

Preheat your oven to 410 degrees F. Place butter, oil, water, sugar and salt in an oven-proof bowl. Place bowl in preheated oven; cook for 15 minutes. Remove hot bowl from oven.

Add flour into the hot butter mixture. Stir this until the dough comes together and can be formed into a ball. Place the dough ball into a 10 or 11 inch tart pan (with a removable bottom).

Once dough has cooled enough to handle, press the dough into the tart pan and up the sides to form a crust. (Hint from original recipe author: save a tiny bit of dough which can be used to repair any cracks in crust after baking). Pierce the crust all over with the tines of a fork.

Bake The Crust

Press the sides of the crust in the pan to help reinforce the crust. I used a fork to do this. Bake crust at 410 degrees for 15 minutes (until golden in color). Remove crust from oven. If any cracks occurred, use the tiny bit of dough to do a quick repair job. Let crust cool. Reduce oven temperature to 375 F. Place a long baking sheet into the heated oven (for later).

NOTE*** — I only had a 9 inch tart pan, so as you can see from my photos, I used the extra crust for two little tarts as well, then just divided the filling between the tarts. (The smaller crusts took a bit less time to cook).

Prepare Filling For The Tomato Basil Three Cheese Tart

While you are baking crust or waiting for crust to cool down, combine the eggs, ricotta, Parmesan, half and half, Italian seasoning and salt in a medium bowl. Stir well to mix; once combined, add the small basil leaves and stir together. Set aside.

Slice tomatoes (1/4 inch slices). Place slices on top of several paper towel to let them drain a bit. While the tart is in the oven baking, lightly brush the tops of each tomato slice with a bit of olive oil

Once the tart crust has cooled completely, add the grated fresh mozzarella cheese and spread to cover bottom of crust. Pour the egg mixture over the top of the mozzarella cheese.

Bake The Tart

Place the tart onto the heated baking sheet (in the oven) and bake on the pan for 10 minutes at 375 F. Remove tomato basil three cheese tart from oven after 10 minutes; arrange the tomato slices on top of the tart. Sprinkle tomato slices with salt and black pepper.

Place the tart back in the oven and continue to bake for an additional 15-20 minutes (mine took 20), until just set. When you slightly wiggle the tart pan, the filling should no longer “jiggle” back and forth. Remove the tart pan to a wire rack and let cool for at least 10 minutes before serving.

Aren’t They Pretty?

This is how they looked when they first came out of the oven. I already had taken the tart pan off the small ones, as they had cooked and cooled enough before the large tart was done. Aren’t they gorgeous???

I kinda like the little bitty ones… they would be perfect to serve at a brunch!

Time To EAT!

This tomato basil three cheese tart can be served hot (after it rest for 10 minutes), or at room temperature. Either way is wonderful. Wrap the leftovers well, and they will keep for several days, if refrigerated.

I hope you will consider making this delicious tomato basil three cheese tart. An added benefit was being able to use fresh tomatoes and basil from our garden to make this tart! It was wonderful to have the leftovers hanging around in our refrigerator for a few days. Then it was so easy to grab a quick slice for breakfast or lunch!

In Other News!

Have a blessed day… in other news – we got a new Pembroke welsh corgi puppy yesterday, so I am up to my eyeballs in “PUPPY” stuff. So tired, yet so very thankful for our new furry bundle of JOY (even if he doesn’t seem too sure about his new living arrangements)!

Sure hope you enjoy this tomato basil three cheese tart! We sure did! Thanks for stopping by, and have a wonderful day.

Looking For More Quiche-Like Recipes Like This?

You can find all my recipes in the Recipe Index, located at the top of the page. I have several quiche recipes similar to this one that you might enjoy, including:

Interested In More Recipes?

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

Recipe Adapted From: http://thecafesucrefarine.com/2016/06/tomato-basil-fresh-mozzarella-tart/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Tomato, Basil and Three Cheese Tart

Prep Time

35 mins

Cook Time

30 mins

Total Time

1 hr 5 mins

Tomato Basil Three Cheese Tart has a flaky crust, tomatoes, Ricotta, Parmesan, Mozzarella cheese, Italian spices, and is perfect for breakfast, lunch OR dinner!

Category: Brunch, Entree

Cuisine: American

Keyword: tomato basil three cheese tart

Servings: 8 servings

Calories Per Serving: 552 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For crust:

6 ounces butter
2 Tablespoons oil (non-flavored oil)
6 Tablespoons water
1 teaspoon sugar
1/2 teaspoon salt
2 cups all purpose flour , plus 2 Tablespoons

For tart filling:

4 large eggs (room temp)
1 cup ricotta cheese (room temp)
1/3 cup Parmesan cheese (grated)
1 cup half and half
1 teaspoon Italian seasoning (dried)
1/2 teaspoon salt
1/4 cup small , fresh basil leaves
10-15 small colorful tomatoes (I used a combo of Romas and various color cherry tomatoes)
8 ounces fresh mozzarella cheese , grated
Olive oil (to lightly brush on tomato slices prior to baking)
Salt and pepper , to sprinkle on tart before final bake

US Customary - Metric

Instructions

To make the crust:

Preheat your oven to 410 degrees F. Place the butter, oil, water, sugar and salt in an oven-proof bowl. Place bowl in preheated oven; cook for 15 minutes. Remove hot bowl from oven.
Add flour into the hot butter mixture. Stir this until the dough comes together and can be formed into a ball. Place the dough ball into a 10 or 11 inch tart pan (with a removable bottom). Once dough has cooled enough to handle, press the dough into the tart pan and up the sides to form a crust. (Hint from original recipe author: save a tiny bit of dough which can be used to repair cracked crust after baking).
Pierce the crust all over with the tines of a fork. Press the sides of the crust in the pan to help reinforce the crust. I used the fork to do this. Bake at 410 degrees for 15 minutes (golden in color).
Remove crust from oven. If any cracks occurred, use the tiny bit of dough to do a quick repair job. Let crust cool. Reduce oven temperature to 375 F. Put a long sheet pan into the oven to heat up.
While you are waiting for crust to cool down, combine the eggs, ricotta, Parmesan, half and half, Italian seasoning and salt in a medium bowl. Stir well to mix; once combined, add the small basil leaves and stir together. Set aside.
Slice tomatoes (1/4 inch slices). Place slices on top of several paper towel to let them drain a bit.
Once the tart crust has cooled completely, add the grated fresh mozzarella cheese and spread to cover bottom of crust. Pour the egg mixture over the top of the mozzarella cheese. Place the tart onto the heated baking sheet (in the oven) and bake on the pan for 10 minutes at 375 F.
While the tart is in the oven baking, lightly brush the tops of each tomato slice with a bit of olive oil.
Remove tart from oven after 10 minutes; arrange the tomato slices on top of the tart. Sprinkle tomato slices with salt and black pepper. Place the tart back in the oven and continue to bake for an additional 15-20 minutes (mine took 20), until just set. (When you slightly wiggle the tart pan, the filling no longer "jiggles" back and forth). Remove the tart pan to a wire rack and let cool for at least 10 minutes before serving. The tart is also delicious when served at room temperature!

Recipe Notes

Note: FYI- Original recipe called for 1/2 cup small fresh basil leaves. I made the tart the first time with that measurement, but I found I actually prefer LESS basil flavor in the tart, so have adjusted the quantity down to 1/4 cup small basil leaves for my version.

Nutrition Facts

Tomato, Basil and Three Cheese Tart

Amount Per Serving (1 slice)

Calories 552 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 23g144%

Cholesterol 179mg60%

Sodium 765mg33%

Potassium 526mg15%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 5g6%

Protein 19g38%

Vitamin A 2440IU49%

Vitamin C 21.5mg26%

Calcium 331mg33%

Iron 2.6mg14%

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

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12
Sep
2016

Italian Sausage & Potato Casserole

categories: Casseroles, Main Dishes, Pork

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This simple, hearty, baked Italian Sausage Potato Casserole, with sausage, potatoes, red and green peppers, onions, and Italian spices is delicious!
If you’re looking for an easy to prepare, yet hearty and flavorful main dish to make for those you love, this Italian Sausage Potato Casserole might be just for YOU!

The Italian sausage potato casserole is very simple to prepare (3 easy steps!), and features the flavors of Italian sausage, green and red bell peppers, onions, and Italian seasonings. I stumbled upon it online recently, thought it sounded promising, and made it for my husband and I.

The recipe as written (below in printable recipe card) serves 4. Note: My photos only reflect half of the total amount (I cut recipe in half since we were the only two to eat it!).

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

How To Make This Italian Sausage Potato Casserole

Preheat your oven to 400 degrees. While it is pre-heating, cook the Italian sausage pieces in 2 teaspoons olive oil, on medium heat, until cooked through (and no longer pink).

Once fully cooked, drain the sausage on paper towel to absorb the grease, and then place them in a baking dish.

Cook The Potatoes In The Same Skillet

Drain grease from skillet, then wipe pan with paper towel (do not wash). Heat 2 Tablespoons olive oil in skillet, add potato slices, and cook until they are a light golden brown, and almost tender.

You will need to turn the potatoes as they cook to ensure they brown lightly on both sides. Once potatoes are finished cooking, place them on top of the Italian sausage in the baking dish.

Cook the Vegetables In The Same Skillet

Using the same skillet, cook the red pepper, green pepper, and onion slices until they have softened (a few minutes).

Assemble The Italian Sausage Potato Casserole

Add the cooked veggies on top of the potatoes in the baking dish. Pour chicken stock over the veggies, potatoes and sausage.

Sprinkle with Italian seasoning, salt and pepper. Stir the casserole ingredients gently to combine.

Bake The Italian Sausage Potato Casserole

Cover the Italian sausage potato casserole dish with aluminum foil. Bake the casserole at 400 degrees, for 25 minutes.

When done baking, remove foil, and dish the casserole up while it’s hot! That’s it! This “meat and potatoes” casserole tastes great with a side salad and/or a piece of garlic bread.

I hope you have the opportunity to make this delicious, simple Italian sausage potato casserole for those you love. Spending time together enjoying a meal is a gift! Have a blessed day!

Looking For More CASSEROLE Recipes?

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

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: www.barbbrinker.blogspot.com/2011/01/sausage-potato-casserole.html

0 from 0 votes

Italian Sausage & Potato Casserole

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

This simple, hearty, baked Italian Sausage Casserole, with sausage, potatoes, red and green peppers, and Italian spices is delicious!

Category: Entree

Cuisine: American

Keyword: Italian sausage potato casserole

Servings: 4 servings

Calories Per Serving: 659 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 teaspoons olive oil
1 pound Italian sausage (sweet OR hot), cut into 2 inch pieces
2 Tablespoons olive oil
4 medium red potatoes , unpeeled (cut in half lengthwise, then into 1/2 inch slices (half moons)
1 green bell pepper , seeded, then roughly chopped
1 red bell pepper , seeded, then roughly chopped
1 large brown onion , sliced thin
1/2 cup chicken stock
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper

US Customary - Metric

Instructions

Preheat oven to 400 degrees F. Spray a 9x13 baking dish with non-stick spray.
Heat 2 Teaspoons olive oil on medium heat in a LARGE skillet. Add Italian sausage chunks; cook, stirring occasionally until sausages are cooked through and no longer pink (about 6-8 minutes). Remove sausage to a paper towel to absorb grease, then place in 9x13 baking dish. Drain grease from skillet (but do not wash-just wipe it down with a paper towel before cooking potatoes).
Add 2 Tablespoons olive oil back into skillet. Turn heat to medium. Add potato slices. Cook potatoes until light golden brown (they will be "almost tender"). You will need to turn the potatoes occasionally as they cook to make sure both sides cook well. When done, remove the potatoes from skillet and place them on top of the sausage in the baking dish.
In same skillet, cook the red and green peppers, and sliced onion until they soften up and lightly brown (about 3-5 minutes). When done, remove vegetables and place them on top of potatoes in baking dish.
Pour the chicken stock over the sausage/potato/vegetables in baking dish, then sprinkle with Italian seasoning, salt and black pepper. Stir to combine ingredients. Cover baking dish with aluminum foil.
Bake at 400 degrees for 25 minutes. Remove from oven, uncover, and dish it up while hot!

Recipe Notes

Because I was only cooking for two, I cut the recipe in half. I DID, however, leave the amount of chicken stock exactly the amount as written (1/2 cup). For all other ingredients I cut the quantity in half, and casserole was cooked in a smaller baking dish.

Nutrition Facts

Italian Sausage & Potato Casserole

Amount Per Serving (1 g)

Calories 659 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 14g88%

Cholesterol 87mg29%

Sodium 1495mg65%

Potassium 1442mg41%

Carbohydrates 41g14%

Fiber 5g21%

Sugar 6g7%

Protein 21g42%

Vitamin A 1055IU21%

Vitamin C 84.6mg103%

Calcium 59mg6%

Iron 3.4mg19%

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

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02
Sep
2016

Green Chile Chicken Crockpot Enchilada Soup

categories: Chicken, Mexican / Southwestern, Slow Cooker Recipes, Soups

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Creamy Green Chile Chicken Crockpot Enchilada Soup is an amazingly delicious Southwest inspired meal, conveniently made in a slow cooker!
I recently tried a new soup recipe… Green Chile Chicken Crockpot Enchilada Soup… and it was FANTASTIC! The best part was that the soup cooks in a crockpot, for super easy preparation! Throw ingredients into crockpot in the morning… enjoy this yummy soup at night!

The flavors in this chicken crockpot enchilada soup are amazing. If you enjoy Southwestern flavors, and want to make a big batch of delicious soup, then you might need to check this one out. I found the recipe on Pinterest recently and decided to try it out.

This soup DID NOT disappoint! It was as easy as adding ingredients to crockpot, shredding chicken and adding it back in to crockpot… and then serving it up with some flavorful garnishes to finish it off! Super duper EASY!

How To Make Green Chile Chicken Crockpot Enchilada Soup

Place the chicken, green enchilada sauce, white and black beans, green chiles, canned tomatoes, chicken broth, cilantro and spices into a crockpot.

Cook the chicken crockpot enchilada soup on LOW for 5-7 hours, OR on HIGH for 3-5 hours.

After the time you cooked it for is up, remove the chicken from the crockpot (and in my case, with a few straggler beans!). Place the chicken in a large bowl.

Shred the chicken with two forks. This part will be very easy, because the meat is so tender!

Cut an 8 ounce block of cream cheese into chunks and add to the soup. Turn the heat to HIGH and cook the soup for another 30 minutes.

The cream cheese should be melted or easily stirred into the chicken crockpot enchilada soup at the end of the 30 minutes.

The shredded chicken is then added back into the soup, and is heated another 10 minutes or so. Once the soup is completely heated through, it’s ready to be ladled into serving bowls, garnished and served.

To Serve Chicken Crockpot Enchilada Soup

For BEST flavor, garnish each bowl with some chopped cilantro, a dollop of sour cream and a couple of lime wedges. The lime wedges will add even more flavor when squeezed over the chicken crockpot enchilada soup, before eating!

There you have it! This soup recipe is perfect to make on a busy day! Make the soup (i.e. dump ingredients into crockpot) in the morning, and let it cook all day. Before serving, all you do is shred the chicken, add cream cheese & heat! It really is a super easy recipe… and it tastes FANTASTIC! Even the leftovers were perfect the next day!

Sure hope you will consider making this delicious, tasty green chile chicken crockpot enchilada soup! We absolutely LOVED it! Have a great day.

Looking For More SOUP Recipes?

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

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.chelseasmessyapron.com/crockpot-green-chicken-chile-enchilada-soup-video/

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Green Chile Chicken Crockpot Enchilada Soup

Prep Time

10 mins

Cook Time

5 hrs

Total Time

5 hrs 10 mins

Creamy Green Chile Chicken Crockpot Enchilada Soup is an amazingly delicious Southwest inspired meal, conveniently made in a slow cooker!

Category: Soup

Cuisine: Southwestern

Keyword: chicken crockpot enchilada soup, chicken enchilada soup

Servings: 8 servings

Calories Per Serving: 358 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 ounces green enchilada sauce green enchilada sauce
15.8 ounces canned cannelini beans (1 can), drained and rinsed
30 ounces canned black beans , (2 cans),drained and rinsed
1 pound boneless chicken breasts or thighs (I used a combo 2 breasts/3 small thighs)
8 ounces diced fire-roasted green chiles + liquid (2 cans) (including liquid)
10.5 ounces diced tomatoes + liquid (1 can) (including liquid)
4 teaspoons ground chili powder
1 Tablespoon ground cumin
3/4 teaspoon paprika
Salt and Pepper (to taste)
3 Tablespoons fresh chopped cilantro
2 cups chicken broth (or stock)
8 ounces cream cheese, softened

For garnish:

Sour cream, lime wedges, cilantro , optional

US Customary - Metric

Instructions

Into a large crock pot add green enchilada sauce, white and black beans, raw chicken, green chiles, diced tomatoes, chili powder, cumin, paprika, salt, pepper, 3 Tablespoons chopped cilantro, and chicken broth. Stir to combine.
Put lid on crockpot. Cook on LOW for 5-7 hours OR cook on HIGH for 3-5 hours.
When cooking time is finished, remove chicken pieces to a large bowl. Shred chicken using two forks. Set aside.
Cut cream cheese into small chunks and add chunks into crockpot. Stir well. Put cover on crockpot. Cook on HIGH for 30 minutes. When time is up, stir or whisk the cream cheese. It should melt or easily blend into the soup at this point.
Stir in the shredded chicken, and heat soup for another 10-15 minutes.
Ladle hot soup into serving bowls. Garnish each bowl with additional chopped cilantro, a dollop of sour cream, and a couple lime wedges. Lime wedges should be squeezed over soup before eating!

Recipe Notes

NOTE: Caloric calculation is based on using chicken breasts, and does not include optional garnishes (sour cream, cilantro, etc.

Nutrition Facts

Green Chile Chicken Crockpot Enchilada Soup

Amount Per Serving (1 serving)

Calories 358 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 67mg22%

Sodium 1274mg55%

Potassium 1012mg29%

Carbohydrates 38g13%

Fiber 12g50%

Sugar 4g4%

Protein 26g52%

Vitamin A 1122IU22%

Vitamin C 22mg27%

Calcium 144mg14%

Iron 6mg33%

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

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12
Aug
2016

Pork Chops Olé

categories: Main Dishes, Mexican / Southwestern, Pork

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Pork Chops Olé is a flavor-filled “all in one pan” Southwest inspired meal (pork chops, rice and sauce). Very easy to prep, then put dish in oven to bake!If you enjoy pork chops, easy to prepare dinners, and Southwestern flavors, then this recipe for Pork Chops Olé might be just the recipe you’re looking for!

I was on the phone with my sister a couple days ago, and I told her I had some pork chops laid out for dinner, but hadn’t decided on HOW to cook them yet. She told me about a recipe she had made previously, and it sounded promising. I got off the phone, tweaked the recipe just a tiny bit, and a couple hours later we were eating it for dinner… and it was GOOD!

Here’s how I made it (NOTE: the recipe, as written serves 6 – I made everything exactly the same as written in the recipe, but only used 3 pork chops for my hubby and I):

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

Prepare The Pork Chops

Season the boneless pork chops with a sprinkling of salt, pepper, chili powder, cumin, and garlic powder.

Heat the oil on medium high until hot. Carefully place pork chops into hot oil. Do not move them once they hit the pan.

After 2-3 minutes (when they have a good “sear” on the bottom), flip them over and cook the other side for 2-3 minutes until golden brown. Brown on all sides, as well (I stand them up using tongs, to get nice brown color on the sides).

Into The Baking Dish They Go…

Spray a 9×13 casserole dish with non-stick spray. Add uncooked rice, can of diced tomatoes (including juice), water, diced green peppers, and a packet of taco seasoning to the dish. Stir to combine. Place seared pork chops on top of the rice/tomato mixture.

Garnish the top of each piece of pork chops olé with thin strips of green bell pepper.

Bake The Pork Chops Olé

Cover the dish with aluminum foil, and bake for 90 minutes in a preheated 350 degree oven. At the end of 90 minutes (when your kitchen smells amazing!), carefully remove the pork chops olé from oven.

Remove foil (and discard), then top each piece of pork with grated Cheddar cheese. Put the dish back into the oven (uncovered) for a couple more minutes, until cheese has melted.

When cheese has fully melted, remove dish from oven. Use a spatula and place a serving of pork (and the Spanish rice it is sitting on) onto individual serving plates.

Ready To EAT!

Serve immediately while hot, and enjoy! The pork chops and rice have a wonderful Southwestern flavor. Pork Chops Olé is ready to be gobbled up! I served it with some sautéed yellow and green zucchini we grew in our garden!

Hope you will give this recipe a try! Once you brown the pork chops, the rest of the meal is cooked in one dish, all together! It couldn’t be easier! The rice cooks under the pork chops olé, and comes out light, fluffy, and full of flavor! OLÉ! Can’t beat that! Have a fantastic day, friends.

Looking For More PORK CHOP Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of great recipes using pork chops, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: My sister, Joni.

0 from 0 votes

Pork Chops Olé

Prep Time

10 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 40 mins

Pork Chops Olé is a flavor-filled "all in one pan" Southwest inspired meal (pork chops, rice and sauce). Very easy to prep, then put dish in oven to bake!

Category: Entree

Cuisine: Southwestern

Keyword: pork chops ole

Servings: 6 servings

Calories Per Serving: 457 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 pork chops , about 1½" thick (I used boneless, but bone-in would work, too!)
Salt , pepper, garlic powder, chili powder & cumin (to season chops)
2 Tablespoons vegetable oil
1 cup uncooked rice
1¾ cups water
1 can (14.5 ounces) diced tomatoes (use entire can, plus juice)
1 envelope taco seasoning
1/3 cup chopped green peppers (goes in with rice)
3-4 thin slices green pepper per pork chop (as garnish for pork chops)
1 small handful grated cheddar cheese for each pork chop

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Lightly season pork chops with salt, pepper, garlic powder, chili powder and cumin.
Heat oil in large skillet. Once oil is hot, lightly brown pork chops on all sides (2-3 minutes per side).
Spray a 13x9 inch baking dish with non-stick spray. Add the UNCOOKED rice, water, diced tomatoes (including juice), chopped green peppers, and envelope of taco seasoning.Stir to combine.
Place the browned pork chops on top of the rice/sauce mixture. Garnish each pork chop with several thin slices of green pepper.
Cover dish with aluminum foil and bake at 350 degrees for 1½ hours. When done, remove dish from oven. Remove foil. Cover each pork chop with a handful of grated cheddar cheese. Place dish back into oven, (uncovered). Let cook for a couple minutes, until cheese has completely melted.
Remove dish from oven, and serve. I found it easiest to use a spatula and remove rice and pork chops at the same time. Enjoy!

Recipe Notes

Prep time is very fast... then it bakes for 90 minutes, so this is very simple to prepare. Find a quiet spot to put your feet up... and enjoy the wonderful aromas coming out of your kitchen as it bakes!

Nutrition Facts

Pork Chops Olé

Amount Per Serving (1 chop and rice)

Calories 457 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 7g44%

Cholesterol 92mg31%

Sodium 279mg12%

Potassium 1042mg30%

Carbohydrates 41g14%

Fiber 5g21%

Sugar 8g9%

Protein 37g74%

Vitamin A 1370IU27%

Vitamin C 229.8mg279%

Calcium 124mg12%

Iron 2.3mg13%

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

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29
Jul
2016

Pasta With Italian Sausage, Sun-Dried Tomatoes And Summer Squash

categories: Italian, Main Dishes, Pasta

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Pasta with Italian Sausage is a delicious meal, with seasoned spaghetti noodles topped with sun-dried tomatoes, onion, basil and summer squash.

Recently I created a recipe for pasta with Italian sausage. I used 2 Italian sausages that I scavenged out of our freezer, added summer squash from our garden, and some sun-dried tomatoes (packed in oil) from our garden, as well, so it certainly wasn’t a budget buster!

This dish WAS packed with great flavor! I made the sausage topping while the pasta was cooking, so the entire meal was quick to put together!

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

How To Make Pasta with Italian Sausage

Begin by cooking the pasta according to the package directions. While the pasta was cooking, I cooked the ingredients for the “sauce” in my trusty old, large skillet.

These ingredients include Italian sausage, onion, green peppers, yellow squash, sun-dried tomatoes, basil, minced garlic, and spices.

When done cooking, drain off the little bit of grease from the Italian sausage from the skillet. Good riddance!

Season the Cooked Pasta

For this recipe for pasta with Italian sausage I use spaghetti, but any pasta would work just fine! When done cooking, drain the pasta (don’t rinse), then put it back in the pan. Toss the hot pasta with butter, olive oil, Parmesan cheese, oregano, and garlic powder. Season the pasta with salt and pepper, to taste.

Serve The Pasta with Italian Sausage

Divide the hot, seasoned pasta with Italian sausage into serving dishes. Top each portion with the Italian sausage mixture. Generously sprinkle the pasta with additional Parmesan cheese, to finish.

Grab a fork, and enjoy this tasty pasta with Italian sausage dish! Looks pretty good, and tastes very good! The best part? Pasta with Italian sausage can be prepared and on the table in about 20 minutes!

Hope you enjoy this delicious pasta with Italian sausage! I made it up as I went along (which is ALWAYS an adventure!), but was pleasantly surprised at how delicious it was. the pasta is full of flavor! My husband and I LOVED this simple meal. Have a great day, friends, and please come back again soon.

Looking For More PASTA Recipes?

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

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: My hungry brain.

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Pasta With Italian Sausage, Sun-Dried Tomatoes And Summer Squash

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Pasta with Italian Sausage is a delicious meal, with seasoned spaghetti noodles topped with sun-dried tomatoes, onion, basil and summer squash.

Category: Entree

Cuisine: Italian

Keyword: pasta with Italian sausage

Servings: 2 servings

Calories Per Serving: 1187 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Pasta "Sauce":

1 Tablespoon olive oil
2 Italian sausages , casing removed
1/4 cup chopped brown onion
1/3 cup chopped green peppers
1/2 cup chopped yellow squash
1/3 cup chopped sun-dried tomatoes (packed in oil)
2 Tablespoons fresh basil leaves , chopped
1 Tablespoon minced garlic
1/4 teaspoon dried oregano

For Pasta:

8 ounces pasta (½ pound)- I used spaghetti noodles, cooked and drained
2 Tablespoons butter
2 Tablespoons olive oil
2 Tablespoons shredded Parmesan cheese
1/4 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and Pepper , to taste
Additional shredded Parmesan cheese (for garnish)

US Customary - Metric

Instructions

Bring large pot of salted water to a boil (for pasta). When fully boiling, add pasta and cook per package instructions.
While pasta is cooking, prepare the "sauce", by heating olive oil on medium high in large skillet. Add crumbled Italian sausage, chopped onion, green peppers, yellow squash, sun-dried tomatoes, basil, oregano and minced garlic. Cook for approx. 7-8 minutes, until done. Drain any grease from pan. Keep warm.
When pasta is done cooking, drain, then return to pan. While pasta is hot, add butter, olive oil, Parmesan cheese, oregano, garlic powder, and salt and pepper, to taste. Toss well, to combine.
Place seasoned pasta in serving bowls. Top with hot sausage mixture.
Garnish (liberally) with additional shredded Parmesan cheese. Serve and enjoy!

Nutrition Facts

Pasta With Italian Sausage, Sun-Dried Tomatoes And Summer Squash

Amount Per Serving (1 g)

Calories 1187 Calories from Fat 657

% Daily Value*

Fat 73g112%

Saturated Fat 24g150%

Cholesterol 119mg40%

Sodium 1055mg46%

Potassium 999mg29%

Carbohydrates 97g32%

Fiber 5g21%

Sugar 5g6%

Protein 35g70%

Vitamin A 885IU18%

Vitamin C 49.5mg60%

Calcium 122mg12%

Iron 3.7mg21%

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

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22
Jul
2016

Baked Dover Sole Rollatini

categories: Main Dishes, Seafood

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Baked Dover Sole Rollatini are fish fillets, filled with Italian seasoned breadcrumbs and Parmigiano cheese, rolled & baked in a lemon-wine sauce!

I recently made Baked Dover Sole Rollatini for my husband and I for dinner. It was absolutely fantastic! Dover sole fillets are filled with Italian herb-seasoned breadcrumbs, lemon zest, and Parmigiano cheese, then rolled and baked on top of a lemon-wine sauce. DELICIOUS!

The fish doesn’t taste “fishy”, light in texture, and is seasoned very well. I got the Dover Sole fillets at Trader Joe’s, and was thrilled that I got a package of 5 small thin fillets (frozen) for only $4.54. That is much cheaper than a burger at some fast food joints!

The recipe (which I found on Pinterest), is from famed Italian chef and author Lidia Bastianich, and I found it to be EASY and DELICIOUS! Here’s how to make it:

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

How To Make Dover Sole Rollatini

Make the filling by mixing breadcrumbs, shredded Parmesan cheese, lemon zest, fresh Italian parsley, and oregano together in a small bowl. Add 4 Tablespoons of olive oil and stir to mix until all the ingredients are coated.

Rub softened butter over the bottom of a 9″ x 13″ baking dish. Place thin slices from HALF of a large lemon on the bottom of the dish in a single layer.

Juice the OTHER HALF of the lemon, and add the lemon juice and white wine to the baking dish.

Time To Roll the Fish With “Filling”

Spread out the sole fillets on a work surface. Blot them dry using paper towels to remove any excess moisture.

Evenly divide and spread the seasoned bread crumb mixture on top of the fillets, covering the surface. Press the crumbs down into the fish a bit, so they adhere better.

NOTE: Reserve a bit of the crumbs to garnish the top of the fish before baking.

Time To Roll

Roll each fillet up, starting with the short end. Once rolled, secure the rolls with a toothpick inserted from top to bottom at an angle, because this holds it together while baking!

After securing the rolls with a toothpick in each one (top to bottom), gently place the rolls into the baking dish on top of the lemon wedges. Sprinkle the remaining breadcrumbs you have left on top of the fish.

Bake The Dover Sole Rollatini

Add capers to the baking dish in the “open” spaces between the pieces of fish. Drizzle the tops of the dover sole rollatini with olive oil.

Bake the dover sole rollatini (uncovered) in a preheated 350°F. oven for about 20 minutes, or until the fish is cooked through.

Time To Serve This Dish

Once the fish is cooked through, remove the pan from the oven, and remove the toothpicks before serving, because no one want to bite down on a sharp toothpick!!

Carefully lift each piece of dover sole out of the baking dish and transfer them onto plates using a spatula. The fillets are small once rolled, so we each had two pieces.

There you have it! I served the Baked Dover Sole Rollatini with some fresh fruit from our garden, and a Summer Vegetable Tian, The meal was light, fresh, and absolutely wonderful!

We will DEFINITELY be having this easy seafood dish again. My husband and I also loved that we had a healthy delicious meal, for less money than eating take-out!

I hope you have the opportunity to try this dish, because it is really yummy, light and full of flavor. You’ll enjoy this seafood meal.

May you find and take great delight in the smallest of things today. Look around! There’s beauty everywhere, if you choose to see it. The beauty I experience through the 5 senses God gave me to enjoy life, continues to make me smile and give Him my heartfelt thanks.

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 DOVER SOLE Recipes?

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

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Recipe Source: http://www.thedailymeal.com/recipes/baked-rollatini-sole-recipe

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Baked Dover Sole Rollatini

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Baked Dover Sole Rollatini are Dover sole fillets, filled with Italian seasoned breadcrumbs and Parmigiano cheese, then rolled & baked in a lemon-wine sauce!

Category: Entree

Cuisine: American

Keyword: dover sole rollatini

Servings: 6 servings

Calories Per Serving: 410 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Breadcrumb Filling:

1/2 cup dry breadcrumbs
1/2 cup shredded Parmesan cheese
1/4 cup fresh Italian parsley , chopped
1 large lemon (zest the outside, then juice HALF, thinly slice other HALF for fish prep)
2 teaspoons dried oregano
4 Tablespoons olive oil , extra virgin

For Preparing Fish:

2 Tablespoons butter , softened
6 Dover Sole fillets (boneless, skinless)
Reserved lemon juice and lemon slices (see above)
Reserved thin lemon slices
1 cup dry white wine
2 Tablespoons olive oil
2 Tablespoons drained capers

US Customary - Metric

Instructions

Preheat your oven to 350 degrees F.
Mix together the breadcrumb ingredients (breadcrumbs, Parmesan, Italian parsley, lemon zest, oregano). Sprinkle with 4 T. olive oil. Mix to fully combine.
Rub softened butter over the bottom of 9x13 baking dish, to coat. Place the thin lemon slices onto bottom of pan in a single layer. Add the lemon juice and white wine to pan.
Lay out the fish on a work surface. Spread the bread crumb mixture over the length of each fillet (reserving a bit of breadcrumb mixture to sprinkle on top of fish before baking).
Roll each fillet up (with the bread crumb mixture inside), beginning with the short side of the fillet. As you finish rolling each one, insert a toothpick from top to bottom at an angle to hold it securely closed. Place each piece of fish in the baking dish on top of the lemon slices. Sprinkle top of fish with reserved bread crumb mixture (as a garnish). Lightly drizzle tops of fish with 2 T. olive oil. Spread capers in the pan in the open spaces between pieces of fish.
Place pan in lower part of oven and bake for approximately 20 minutes, or until the fish is cooked through. Remove pan from oven. REMEMBER TO REMOVE TOOTHPICKS, then place fish onto individual serving plates using a spatula. Serve, and enjoy!

Recipe Notes

If using small thin fillets, plan on 2 per serving for adults. Calorie count is based on large fillet (1 large piece per serving).

Nutrition Facts

Baked Dover Sole Rollatini

Amount Per Serving (1 serving)

Calories 410 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 5g31%

Cholesterol 17mg6%

Sodium 304mg13%

Potassium 78mg2%

Carbohydrates 8g3%

Sugar 1g1%

Protein 4g8%

Vitamin A 410IU8%

Vitamin C 3.3mg4%

Calcium 127mg13%

Iron 1.1mg6%

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

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

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

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

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

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

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