Category: Main Dishes


May
2024

Slow Cooker Veggie Curry

categories: Main Dishes, Meatless Meals, Slow Cooker Recipes, Vegetable Dishes
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Slow Cooker Veggie Curry is a meatless dish (with 7 veggies) cooked in a coconut/curry sauce. Serve with rice for a delicious, filling meal.
Slow Cooker Veggie Curry is a meatless dish (with 7 veggies) cooked in a coconut/curry sauce. Serve with rice for a delicious, filling meal.

Are you trying to eat more vegetables this year or are you looking for a new meatless dish with lots of flavor? Well today I want to share a recipe for vegetable curry that is cooked in a slow cooker.

I originally saw the recipe in a monthly mailer that came through the mail to our home, and thought it sounded good. I only made a couple minor changes to suit our taste, and now we love this dish!

Honestly this is such an EASY meal to make. The “hardest” part (if you want to call it that) is chopping and slicing the veggies. There’s seven different vegetables in this dish (2 are from cans), so if you can handle that little bit of prep, you’re good to go!

After the veggies are prepped, the rest of the ingredients are combined with them in a slow cooker. The veggie curry cooks on LOW for 4 hours, and then it’s ready to be served (with rice). That’s it – you can paint your home, watch a movie, or crochet a keepsake quilt while it’s cooking (ha ha).

I am not a vegetarian, but I LOVE this vegetable-based main dish. It’s easy to make, so that’s a win-win in my book. Here’s how to make slow cooker veggie curry.

Prep Veggies For Crockpot

You will use cauliflower, canned green beans, sweet potato, red onion, tomato, canned garbanzo beans (chickpeas), and shredded carrots for this veggie curry.

Almost all of the prep work for this dish is simply chopping, slicing and shredding the vegetables! Toss them into your slow cooker after you prep each one.

Even though this is a meatless dish, the addition of the garbanzo beans add a nice dose of plant-based protein, which is wonderful news!

Seven types of vegetables are prepped then put in a slow cooker.

Once the veggies have been added to the slow cooker, add one can of coconut milk and 3 cups of vegetable broth. TIP: Stir the thick coconut milk IN THE CAN before adding it to the slow cooker.

NOTE: If you use vegetable broth in the curry sauce, this dish is entirely vegetarian. However, if that’s not an issue (or it’s more convenient), you can substitute 3 cups of chicken broth.

Coconut milk and vegetable broth are added to the slow cooker.

Build The Sauce

Now it’s time to add the seasonings which give the slow cooker veggie curry GREAT flavor!  Add curry powder, ground turmeric, salt and pepper to the slow cooker.

Stir all the ingredients together very well in the slow cooker. The coconut milk, broth and spices will combine to form a creamy, mildly spiced curry sauce.

Curry powder, turmeric, salt and pepper are added to the slow cooker.

Time To Let It Cook!

Lock the lid in place, and cook the slow cooker veggie curry for 4 hours on LOW HEAT. This will cook it low and slow, so the vegetables become tender and well-seasoned with the curry sauce.

All ingredients are combined in the slow cooker and cooked 4 hours.

When it is finished cooking, open the lid and give everything a stir. The sauce will have become golden in color and the veggies should be really hot and fork-tender.

The slow cooker veggie curry is colorful when the dish is finished cooking.

Serve The Slow Cooker Veggie Curry

I totally recommend serving this veggie curry with cooked rice (white or brown). For each serving, pack cooked rice into a half cup measuring cup, then carefully turn it over in the middle of an individual serving bowl. This forms a mound of rice in the center of each bowl.

Use a slotted spoon to remove veggies from the slow cooker and arrange them around each mound of rice in the bowls. Spoon curry sauce over the veggies in each bowl, so there’s plenty of sauce to enjoy.

Garnish the rice with fresh cilantro for a nice pop of added color! Serve hot, and enjoy this delicious meal.

Slow Cooker Veggie Curry is served with white rice in the middle of the bowl.A filling meal of slow cooker veggie curry, with white steamed rice.

I really hope you give this recipe a try because it tastes wonderful, and with the added rice it is a filling main dish I believe you’ll enjoy.

The leftovers can be stored for several days in an airtight container in the refrigerator. Any leftovers can also be easily reheated in a microwave.

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

Looking For More Recipes For MEATLESS MEALS?

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

Want More Recipes? Get My FREE Newsletter!

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Original source: Chef John, via Kroger’s monthly mailer “mymagazine” (January edition-cut out the recipe-year unknown)

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Slow Cooker Veggie Curry
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
 

Slow Cooker Veggie Curry is a meatless dish (with 7 veggies) cooked in a coconut/curry sauce. Serve with rice for a delicious, filling meal.

Category: Entree, Main Dish
Cuisine: All Cuisines
Keyword: slow cooker, veggie curry
Servings: 4 servings
Calories Per Serving: 324 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 head cauliflower cut in florets
  • 14 ounces canned garbanzo beans (chickpeas) =1 can, drained/rinsed
  • 14.5 ounces green beans (canned) = 1 can, drained
  • 1 medium sweet potato peeled, chopped in 1" pieces
  • 1 medium red onion cut in half, sliced thin
  • 1 medium tomato diced
  • ½ cup shredded carrot
  • 3 cups low sodium vegetable broth use chicken broth if desired
  • 13.5 ounces light coconut milk (canned) use full fat if desired
  • 1½ teaspoons curry powder
  • 1½ teaspoons turmeric
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • fresh cilantro (for garnish-optional)
To serve: fresh cilantro and steamed rice (optional, but good!)
    US Customary - Metric
    Instructions

    1. Prep all 7 veggies and place them into a slow cooker.

    2. Add coconut milk and vegetable broth. TIP: Stir the thick coconut milk IN THE CAN before adding it to the slow cooker.

    3. Add curry powder, turmeric, salt and pepper. Stir all ingredients together very well. The coconut milk, broth and spices will form a creamy curry sauce.

    4. Lock lid in place; cook 4 hours on LOW HEAT. Stir once, halfway through the cooking time (if it is convenient for you to do so). When done, remove lid and give everything another good stir. Sauce will be golden in color and veggies should be tender.

    5. Serve with a side of rice, and garnish with a sprig of cilantro, if desired. (see blog post for suggested presentation). Enjoy!

    Recipe Notes

    NOTE: The caloric calculation does not include the rice.

    Nutrition Facts
    Slow Cooker Veggie Curry
    Amount Per Serving (1 (1/4 of total))
    Calories 324 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 7g44%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 1032mg45%
    Potassium 1181mg34%
    Carbohydrates 51g17%
    Fiber 14g58%
    Sugar 12g13%
    Protein 12g24%
    Vitamin A 11679IU234%
    Vitamin C 91mg110%
    Calcium 144mg14%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Slow Cooker Veggie Curry is a meatless dish (with 7 veggies) cooked in a coconut/curry sauce. Serve with rice for a delicious, filling meal.


    Apr
    2024

    Batter-Fried Rockfish

    categories: Main Dishes, Seafood
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    Batter-Fried Rockfish for two is a simple, yet delicious dish! Fresh rockfish fillets are coated with beer batter, then cooked until crispy!
    Batter-Fried Rockfish for two is a simple, yet delicious dish! Fresh rockfish fillets are coated with beer batter, then cooked until crispy!

    Over the past several years, my husband and I have tried to eat more seafood, especially when we can find it on sale! Today I want to share a simple recipe for batter-fried rockfish.

    I try to keep this mild-flavored fish in our freezer, because it is so versatile and can be grilled, fried, baked, used in chowders and it even makes great fish tacos!

    My Inspiration For This Recipe

    Our family was very fortunate to be able to cruise the British Isles last summer, and my husband and I loved sampling the beer-battered fish we found everywhere in England, Scotland and Ireland! The photos below were from meals we enjoyed in England and Scotland.

    The fish and chips there are typically made using cod or haddock and they taste amazing, so I thought “why not try to make it using rockfish?”

    I’ve previously posted a recipe for beer battered fish and chips and really liked the batter used. Because I really wanted to make a seafood recipe using rockfish, I tried it, and guess what? Rockfish fillets are wonderful prepared in this way (beer-battered and fried), as well! 

    Fish and Chips (with mushy peas) for my hubby our first night in London.A piece of beer-battered fish I had in Scotland (chips/fries on the side).

    Okay… But What Is Rockfish?

    Rockfish is also known as red snapper, striped bass, or Rock Cod throughout North America. It is a mild-flavored fish typically found in the Pacific Ocean off the northern coast.

    Rockfish is also a great source of lean protein, because a serving of 5 ounces provides almost 2/3 of the daily protein requirements for adults. It’s also very low calorie, which is awesome!

    Over the years I’ve cooked rockfish many different ways, and we have enjoyed them all. Here’s how to make THIS recipe for batter-fried rockfish.

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

    Prepare The Rockfish

    This recipe is tailored to create two servings of batter-fried rockfish. You will need two rockfish fillets (no skin), about 5 ounces each.

    Pat the pieces of rockfish dry with paper towels to remove any excess moisture. Set aside.

    Two rockfish fillets are patted dry using paper towels.

    Make The Batter For The Fish

    In a medium sized bowl, whisk flour, baking powder, milk, beer (or club soda) and olive oil together until combined and lump-free. This batter will be the consistency of slightly thinned yogurt. Set aside.

    A wet, thin batter is combined to help coat the fish fillets.

    Combine flour, salt and pepper together on a large dinner plate. These dry ingredients will be used as part of the battering process. Place the plate on the kitchen counter, then put the wet batter mixture right next to it.

    You need the plate and bowl close together, because you will be dipping fish fillets in each one, and don’t want to “drip” all over the kitchen!

    Flour, salt and pepper will coat the fish fillets before battering them.

    Time To Batter The Rockfish

    Dip the fish fillets, one at a time into the flour mixture on the plate. Turn to coat all sides with the seasoned flour, then shake off any excess flour.

    Place the fish on a piece of wax paper or baking sheet, and then repeat the process with the other fillet.

    A rockfish fillet is coated in a seasoned flour mixture on all sides.Flour-coated fish fillets rest on baking sheet before battering.

    Now dip each piece of floured fish in the wet batter, one at a time and turn, to fully coat the fish with the wet batter. Let any of the excess liquid drip back into the bowl.

    Immediately roll this piece of fish back in the flour mixture, and set back on the baking sheet (or wax paper). Repeat this with the other fillet. Once they have been coated with flour/wet batter/flour, they’re ready to be fried.

    A flour-coated rockfish fillet is covered with a wet beer batter on all sides.

    Fry The Battered Rockfish

    Heat oil (about an inch deep) in an electric skillet or large skillet on Medium-High heat until it is very hot (but not smoking!).

    Check the temp with a digital food thermometer if you have one. The oil temperature should be right at 350°F. for best frying temperature.

    Place each of the batter-coated fillets into the hot oil. The oil should bubble and sizzle when you add them. Be very careful when adding the fish to the oil, because it is very HOT!

    TIP: If you are making a larger quantity, be sure to not overcrowd the fillets in the skillet. You may need to cook the fish in batches for the best results.

    The fillets fry in hot oil until browned on the bottom and then flipped over.

    Cook the fish without disturbing them for 4 minutes, and then carefully turn the rockfish over to the other side.

    Continue cooking for another 3-4 minutes, or until fully cooked through. NOTE: The cooking time may vary slightly depending on the thickness of the fish fillets you are using.

    When done, the fish should be cooked all the way through and be golden brown and crispy on both sides.

    Both sides of the rockfish cook until golden brown and crispy.When done, the batter-fried rockfish is nicely browned on all sides.

    Drain And Serve The Batter-Fried Rockfish

    Transfer the batter-fried rockfish to paper towels, to help absorb any excess oil remaining on the outside of the fish.

    Serve the batter-fried rockfish immediately with your favorite side dishes and enjoy this crispy dish. Add a slice of lemon to each piece of fish, to squeeze the juice on top, if desired!

    The fish can also be served with tartar sauce and/or malt vinegar on the side, for added flavor, to suit your taste. Enjoy!

    Two batter-fried rockfish fillets drain on paper towels after cooking.A piece of batter-fried rockfish, served with rice and mixed vegetables.

    I hope you enjoy this meal for two, and trust you’ll enjoy the batter-fried rockfish as much as we do! In reality, it’s such a simple recipe, but it is really quite delicious.

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

    Looking For More ROCKFISH Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great variety of delicious rockfish recipes for you to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

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

    Author's signature

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    Batter-Fried Rockfish
    Prep Time
    10 mins
    Cook Time
    8 mins
    Total Time
    18 mins
     

    Batter-Fried Rockfish for two is a simple, yet delicious dish! Fresh rockfish fillets are coated with beer batter, then cooked until crispy!

    Category: Main Dish, Seafood
    Cuisine: American
    Keyword: batter-fried rockfish
    Servings: 2
    Calories Per Serving: 382 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 10 ounces rockfish fillets = 2 fillets, about 5 oz. each
    For Dry Ingredients:
    • ½ cup all purpose flour
    • ½ teaspoon salt
    • ½ teaspoon pepper
    For Wet Batter:
    • ½ cup all purpose flour
    • ¾ teaspoon baking powder
    • 4 Tablespoons beer (can substitute club soda)
    • 3½ Tablespoons low-fat milk (1%)
    • ¼ teaspoon extra virgin olive oil
    • vegetable oil for frying about 1" deep in skillet
    US Customary - Metric
    Instructions

    1. Pat rockfish fillets dry with paper towels to remove excess moisture. Set aside.

    2. Whisk flour, baking powder, milk, beer (or club soda), olive oil in medium bowl until combined/lump-free. Batter will be consistency of thin yogurt. Set aside.

    3. Combine then spread flour, salt and pepper on large dinner plate. Set plate on kitchen counter, with bowl of wet batter mixture next to it.

    4. Dip fish fillets (1 at a time) into the flour mixture on plate. Turn to coat all sides. Place fish on wax paper or baking sheet; repeat with other fillet.

    5. Dip floured fillets in wet batter in bowl (1 at a time). Turn to fully coat all sides. Let any excess batter drip back into the bowl. Immediately roll battered fillet back in flour mixture then put back on baking sheet (or wax paper). Repeat with other fillet. Once coated with flour/wet batter/flour, they're ready to be fried.

    6. Heat oil (1" deep) in an electric skillet (350℉) or a large skillet on Medium-High until very hot (but not smoking). Check oil temp with food thermometer. Oil temp. should be 350°F. for best frying conditions. Place batter-coated fillets into hot oil. Oil should bubble/sizzle when fish is added (it's HOT!).

    7. Cook fish (without disturbing) for 4 minutes; carefully flip fillet to the other side. Continue cooking another 3-4 minutes, or until fully cooked through. NOTE: Cooking time may vary slightly depending on thickness of fillets you use. When done, fish should be cooked all the way through and golden brown on all sides.

    8. Drain fish on paper towels, then serve immediately with lemon slices, tartar sauce and/or malt vinegar on the side, if desired. Enjoy!

    Recipe Notes

    NOTE: The oil used to fry the fish in is not calculated in the caloric calculation, because the amount used may vary depending on the size skillet used.

    Nutrition Facts
    Batter-Fried Rockfish
    Amount Per Serving (1 five oz. fillet)
    Calories 382 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g6%
    Trans Fat 0.03g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 72mg24%
    Sodium 700mg30%
    Potassium 820mg23%
    Carbohydrates 51g17%
    Fiber 2g8%
    Sugar 2g2%
    Protein 33g66%
    Vitamin A 75IU2%
    Calcium 131mg13%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Batter-Fried Rockfish for two is a simple, yet delicious dish! Fresh rockfish fillets are coated with beer batter, then cooked until crispy!

     


    Apr
    2024

    Lemon Pineapple Chicken Bites

    categories: Asian, Chicken, Main Dishes
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    Lemon Pineapple Chicken Bites is a delicious dish with chunks of fried chicken and pineapple coated in a sweet Asian lemon pineapple sauce.
    Lemon Pineapple Chicken Bites is a delicious dish with chunks of fried chicken and pineapple coated in a sweet Asian lemon pineapple sauce.

    Do you enjoy lemon chicken? I sure do! Today I want to share a recipe for lemon pineapple chicken bites that is really, really good!

    I found the original recipe online, and added a couple ingredients (pineapple being one of them). Then I changed the measurements of a few ingredients, and slightly tweaked the cooking process for the sauce.

    All that said, these lemon pineapple chicken bites ended up being absolutely delicious! My husband, son and I enjoyed it very much.

    This dish is best when eaten the same day it’s made, but we did have enough leftovers for 2 more meals (easily reheated in our microwave). Here’s how to make lemon pineapple chicken bites.

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

    Make The Lemon Pineapple Sauce

    The first thing to do is make the lemon pineapple sauce. It’s really easy! Simply combine the sauce ingredients in a bowl, and stir it very well, until combined and brown sugar has dissolved.

    The sauce ingredients are: sesame oil, ginger, garlic, soy sauce, chicken broth, honey, pineapple juice, brown sugar, pepper, white vinegar, lemon juice, and lemon zest.

    Later, this Asian-inspired sauce will be cooked and thickened using cornstarch before adding the cooked chicken and pineapple. Set it aside for now.

    Asian lemon pineapple sauce is made by combining ingredients in a bowl.

    Prepare The Chicken

    Pat the boneless, skinless chicken breasts dry and then cut them into bite-sized pieces (in approximately 2″ cubes). Season the chicken lightly with salt and pepper. 

    Boneless, skinless chicken breasts are cut into 2" cubes.

    The next step is battering the chicken pieces before they are fried.  Here’s how to do that (and yes, it’s a bit messy).

    1. In one bowl, combine flour, salt and pepper. In a separate bowl, place an egg and milk, and whisk to combine.
    2. Fully cover the pieces of chicken in the flour mixture (coat several at a time)
    3. Place the flour covered chicken pieces into the milk mixture and turn to coat (coat several at a time). Let excess egg drip back into the bowl.
    4. Coat the pieces of chicken again in the flour mixture. Now they are ready to be cooked.

    Seasoned chicken pieces are coated in a flour/egg batter before frying.

    Cook The Chicken Bites

    Heat oil on Medium heat in large skillet until very hot, but not smoking. Fry the coated chicken pieces in hot oil until all sides are browned and the chicken is cooked through. You may need to do this in batches, so you don’t overcrowd the pan.

    Once fully cooked through, transfer the chicken pieces to paper towels to absorb excess oil. Repeat this process until all the chicken pieces are cooked.

    Battered chicken pieces are cooked and browned in hot oil in skillet.Fried chicken bites drain on paper towels after they're done cooking.

    Cook The Lemon Pineapple Sauce

    Measure 3 Tablespoons of the reserved lemon pineapple sauce into a small bowl. Add 2½ Tablespoons of cornstarch and whisk or stir until this mixture is blended and lump-free.

    Pour the remaining lemon pineapple sauce into a large skillet (big enough to hold all the chicken). Bring this mixture to a boil, stirring constantly. Cook for 1 minute, stirring often.

    Add the cornstarch mixture, and whisk or stir it well to incorporate it fully into the sauce. The sauce will thicken very quickly!

    Cornstarch is mixed into a small amount of the Asian sauce in a bowl.The remaining Asian sauce is brought to a boil in a large skillet.

    Add Remaining Ingredients To The Sauce

    Once the sauce thickens, immediately add the chicken pieces and the pineapple chunks. Stir well, to fully coat the chicken and pineapple with sauce.

    Cook on MEDIUM-LOW, stirring constantly, only until everything is heated through, then remove the skillet from the heat. Now you’re ready to serve this dish!

    When sauce thickens, chicken and pineapple are added and heated through.

    Serve The Lemon Pineapple Chicken Bites

    Garnish the lemon pineapple chicken bites with sliced green onions, sesame seeds, and a lemon slice, if desired. These are optional, of course, but add a pop of color and flavor to an already yummy main dish!

    Serve immediately while the chicken is hot! I highly recommend serving this dish with rice or noodles on the side.

    This time (while photographing the recipe steps) I served it with a twist on fried rice called Asian Orzo Veggie Skillet. It was a wonderful accompaniment to this meal.

    Lemon pineapple chicken bites, served with Asian fried orzo on the side.Lemon slice and green onions garnish the lemon pineapple chicken bites.

    Lemon Pineapple Chicken Bites taste wonderful, and I really believe you’ll enjoy them, too! The chicken is tender and has fantastic flavor, thanks to that delicious, lip-smackin’ Asian sauce!

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

    Looking For More ASIAN CHICKEN Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few Asian-Inspired Chicken Recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

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

    Recipe adapted from: Abeer Rizvi, at http://cakewhiz.com/chinese-lemon-chicken-recipe/

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    Lemon Pineapple Chicken Bites
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins
     

    Lemon Pineapple Chicken Bites is a delicious dish with chunks of fried chicken and pineapple coated in a sweet Asian lemon pineapple sauce.

    Category: Main Dish
    Cuisine: Asian
    Keyword: lemon pineapple chicken bites
    Servings: 5
    Calories Per Serving: 608 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Chicken:
    • 1½ pounds boneless, skinless chicken breast cut in 2" cubes
    • 1¼ cups all purpose flour
    • salt and pepper, to season chicken
    • 1 cup low-fat milk (1%)
    • 1 large egg
    • 1 cup vegetable oil (for frying chicken)
    For Sauce:
    • 1 Tablespoon sesame oil
    • ¼ teaspoon minced ginger
    • 1½ teaspoons minced garlic
    • ¼ cup low sodium soy sauce
    • ¼ cup chicken broth (or water)
    • ¼ cup honey
    • ⅓ cup brown sugar dark or light
    • ⅓ cup pineapple juice
    • ½ teaspoon black pepper
    • 1 Tablespoon white vinegar
    • 2 large lemons (juice of) remove lemon zest before juicing
    • 1½ teaspoons lemon zest
    • 2½ Tablespoons cornstarch added at end of cooking
    Remaining Ingredients:
    • 1 cup pineapple chunks about ½ a 20 oz. can, drained
    • green onions (OPTIONAL GARNISH) thinly sliced
    • sesame seeds (OPTIONAL GARNISH) sprinkle as desired
    US Customary - Metric
    Instructions

    1. Combine sauce ingredients (except cornstarch) in a bowl; stir well, until combined.

    2. Pat chicken dry. Cut into about 2" cubes. Season lightly with salt and pepper. 

    3. Batter the chicken: In one bowl, combine flour, salt and pepper. In separate bowl, whisk egg and milk to combine. Roll chicken in flour mixture until covered (several at a time), then roll and cover them in milk/egg mixture, letting excess drip back into bowl. Coat chicken again in flour mixture. Repeat with remaining chicken.

    4. Heat oil on Medium heat in large skillet until very hot, but not smoking. Fry battered chicken pieces (in small batches) in the hot oil until all sides have browned and chicken is cooked through. Once fully cooked, transfer chicken onto paper towels to absorb excess oil. Repeat process until all chicken is cooked.

    5. Measure 3 Tablespoons of the reserved sauce into a small bowl. Add cornstarch; mix well, until combined/lump-free. Pour remaining sauce into a large skillet. Bring sauce to a boil, stirring often; cook for 1 minute. Add cornstarch mixture. Whisk to incorporate it into the sauce, which will thicken quickly!

    6. Once sauce thickens, immediately add chicken and pineapple. Stir to fully coat them with sauce. Cook on MEDIUM-LOW, stirring constantly, only until everything is heated through; remove skillet from the heat.

    7. Serve immediately. Garnish with sliced green onions, sesame seeds, and a lemon slice, if desired. Enjoy!

    Nutrition Facts
    Lemon Pineapple Chicken Bites
    Amount Per Serving (1 (1/5 of total))
    Calories 608 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 4g25%
    Trans Fat 0.1g
    Polyunsaturated Fat 8g
    Monounsaturated Fat 5g
    Cholesterol 127mg42%
    Sodium 661mg29%
    Potassium 856mg24%
    Carbohydrates 73g24%
    Fiber 3g13%
    Sugar 40g44%
    Protein 37g74%
    Vitamin A 223IU4%
    Vitamin C 32mg39%
    Calcium 119mg12%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Lemon Pineapple Chicken Bites is a delicious dish with chunks of fried chicken and pineapple coated in a sweet Asian lemon pineapple sauce.

     


    Mar
    2024

    Dover Sole Mediterranean Style

    categories: Main Dishes, Seafood
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    Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.
    Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.

    A lot of information has been published lately on social media explaining why a Mediterranean-inspired way of eating (or typical diet) is often a very healthy choice.

    While I do not follow a Mediterranean diet, I have found many delicious low-fat recipes from this region in my cookbooks and food magazines, and we like them very much!

    This recipe for Dover Sole Mediterranean Style is one we really, truly love. I found the original recipe in one of my cookbooks, made several ingredient changes, and ended up with this recipe we enjoy a lot!

    Overall it is a very simple recipe to make, and the fish has GREAT flavor, thanks to zucchini, garlic, tomatoes, onions, kalamata olives, capers, lemon juice, green bell peppers and Parmesan cheese! Here’s how to make it.

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

    Pat The Dover Sole Dry

    The first thing you will need to do is preheat your oven to 400°F. ( 204.4°C.). After that, pat the Dover sole fillets very dry using paper towels.

    For this recipe you will need four boneless, skinless fillets, each weighing between 4-6 ounces each. Once dry, set the fish aside.

    Four Dover sole fillets are patted dry using paper towels.

    Sauté The Veggies

    Heat 2 teaspoons olive oil in a large skillet on Medium-Low heat (can use baking spray as a substitute, if desired). Add sliced zucchini, onion, green pepper, and minced garlic to the skillet once the oil is hot.

    Cook the veggies on Medium-Low heat, stirring often, until they become crisp-tender (approx. 3-4 minutes).

    Zucchini slices, onions, garlic and green peppers are cooked in olive oil.When the zucchini becomes crisp-tender, they are done cooking.

    Prepare The Fish And Veggies For Baking

    Transfer the zucchini mixture out of the skillet and place them in a 9″ x 13″ baking dish, spacing them evenly in a single layer.

    Lay the fish fillets on top of the zucchini (again in a single layer) in the baking dish. Set the baking dish aside.

    The zucchini mixture is placed in baking dish, in a single layer.Dover sole fillets are placed on top of the zucchini slices in pan.

    Make A Mediterranean Topping For The Dover Sole

    Now it’s time to make the topping for the fish! Place sliced kalamata olives, a can of diced tomatoes, capers, and fresh lemon juice in a small bowl, and stir to combine.

    Evenly spoon the sauce on top of each of the Dover sole fillets in the baking dish. Cover the fish as much as possible with the sauce.

    A sauce is made with diced tomatoes, olives, capers, sugar and lemon juice.Sauce is divided evenly over the top of each piece of fish in the baking dish.

    Bake The Dover Sole Then Add Parmesan Cheese

    Cover the pan tightly with aluminum foil and bake at 400°F. ( 204.4°C.) for 22-25 minutes, OR until the fish flakes easily with a fork. Remove the baking dish from the oven.

    Discard the foil. Sprinkle the top of each of the fillets with finely grated Parmesan cheese, and put the pan back into the oven (uncovered) for 5 more minutes.

    The Dover Sole Mediterranean Style is done cooking when the Parmesan cheese has fully melted. Remove the pan from the oven. 

    Grated Parmesan cheese is sprinkled on top of the baked fish.The Parmesan has melted on top of the Dover Sole Mediterranean Style.

    Time To Serve Dover Sole Mediterranean Style

    Use a large slotted spatula to transfer the fish (and the zucchini mixture underneath each piece) to individual serving plates.

    TIP: Quite a bit of liquid will cook out of the zucchini while baking. Using a slotted spatula to remove the fish and zucchini from the pan lets that extra liquid drip back into the pan!

    Serve and enjoy the Dover Sole Mediterranean Style! It tastes delicious and we usually serve it alongside steamed rice!

    One serving of Dove Sole Mediterranean Style on a plate, with rice on the side.

    I hope you will give this delicious seafood recipe a try, and trust you’ll enjoy it as much as we do. It has a lot of flavor, and is fairly low in calories, too!

    Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a 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  some delicious recipes featuring Dover Sole, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

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    Author's signature

    Recipe adapted from: “The Essential 450 Best Mediterranean Diet Recipes” (Kindle edition), published in 2016 by TopFlight Cookbooks

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    Dover Sole Mediterranean Style
    Prep Time
    15 mins
    Cook Time
    30 mins
    Total Time
    45 mins
     

    Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.

    Category: Main Dish, Seafood
    Cuisine: Mediterranean
    Keyword: dover sole, Mediterranean
    Servings: 4
    Calories Per Serving: 257 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 teaspoons extra virgin olive oil
    • 2 medium zucchini cut in ½" thick, round slices
    • 2 Tablespoons green bell pepper (finely chopped)
    • 1 Tablespoon yellow onion (finely chopped)
    • 1 teaspoon minced garlic
    • 20 ounces Dover sole fillets (4 fillets about 5 oz. each)
    • 7 ounces diced tomatoes (canned)
    • 3 ounces sliced kalamata olives *approx. 25 pitted olives, sliced
    • 2 teaspoons capers drained/rinsed
    • ½ teaspoon granulated sugar
    • 1 teaspoon fresh lemon juice
    • ¾ cup freshly grated Parmesan cheese
    US Customary - Metric
    Instructions

    1. Preheat oven to 400°F. ( 204.4°C.). Pat fish fillets dry using paper towels. Set aside.

    2. Heat olive oil in large skillet on Medium-Low heat. Add zucchini, onion, green pepper and garlic once oil is hot. Cook on Medium-Low heat, stirring often, until the veggies are crisp-tender (approx. 3-4 minutes).

    3. Transfer zucchini mixture out of skillet; lay them evenly in a 9" x 13" baking dish in a single layer. Lay the fish fillets on top of the zucchini (in single layer) in the baking dish. Set dish aside.

    4. Place olives, tomatoes, capers, and lemon juice in a small bowl; stir to combine. Spoon sauce on top of each fish fillet. Cover fish as much as possible with sauce.

    5. Cover dish tightly with aluminum foil. Bake at 400°F. ( 204.4°C.) for 22-25 minutes, OR until fish flakes easily with a fork. Remove from oven. Discard foil. Sprinkle each fillet with Parmesan cheese. Put pan back in oven (uncovered) for 5 more minutes, or until Parmesan has melted. Remove pan from the oven. 

    6. Use a large slotted spatula to transfer fillets (and zucchini mixture underneath) to plates. TIP: Liquid will cook out of the zucchini while baking. Using a slotted spatula to remove fish and zucchini from the pan lets extra liquid drip back into the pan! Serve hot, and enjoy.

    Nutrition Facts
    Dover Sole Mediterranean Style
    Amount Per Serving (1 fillet with sauce)
    Calories 257 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 4g25%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 6g
    Cholesterol 80mg27%
    Sodium 802mg35%
    Potassium 636mg18%
    Carbohydrates 9g3%
    Fiber 2g8%
    Sugar 5g6%
    Protein 25g50%
    Vitamin A 565IU11%
    Vitamin C 27mg33%
    Calcium 240mg24%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.

     


    Mar
    2024

    Simple Savory Pork Chops

    categories: Main Dishes, Pork
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    Simple Savory Pork Chops are an easy one skillet dish! Bone-in pork chops are pan-seared, then simmered until tender in a simple, tasty sauce.
    Simple Savory Pork Chops are an easy one skillet dish! Bone-in pork chops are pan-seared, then simmered until tender in a simple, tasty sauce.

    Today I want to share a recipe for simple savory pork chops. They are a CINCH to make, and they taste fantastic, thanks in part to the flavor-packed sauce they are cooked in!

    I discovered the original recipe in one of my old food magazines, and tweaked it slightly to suit our taste. This is a great recipe for whipping up a delicious meal with minimal effort or time involved.

    The pork chops (bone-in) are pan-seared to get nicely browned, then they simmer in a covered skillet in an amazing sauce. By the way, did I mention that all that is involved in making the sauce is to stir the ingredients together? YEP. It’s EASY!

    The pork chops come out really tender, and are served with some of that yummy sauce spooned over the top. They’re delicious, and here’s how to make this dish.

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

    Make The Savory Sauce

    Combine water, chopped onion, orange marmalade, mustard powder, soy sauce, ketchup and Dijon mustard in a medium bowl.

    Use a fork or spoon to stir these ingredients together until they have been fully combined. This is the sauce for the pork chops!

    See how easy that was? I told ya! Set the sauce aside while you prepare the pork chops for cooking.

    Ingredients for the savory sauce are placed in a small bowl.A savory sauce is made by combining ingredients in a bowl.

    Dredge The Pork Chops

    Now you are going to make a seasoned flour mixture that you will use to coat the pork chops. It is really easy to do this, too!

    Measure all purpose flour, mustard powder, seasoning salt and black pepper onto a dinner sized plate. Use a fork to combine these ingredients, then spread them out on the plate.

    Flour and several spices are combined to make a coating for the pork chops.

    Pat the pork chops dry with paper towels. Now you will “dredge” or pull the pork chops (one at a time) through the seasoned flour mixture to coat each chop.

    Coat the pork chop on all sides, then place it on a baking sheet and repeat this process with the other pork chops.

    Each pork chop is dredged in the flour mixture to coat all sides.Four pork chops, coated with flour and spices, ready to be pan-seared.

    Pan-Sear The Chops

    Heat vegetable oil on Medium heat in a large skillet (big enough to lay all 4 pork chops down in a single layer).

    When the oil is really hot (but not smoking), carefully lay the pork chops in the hot oil in a single layer. Do not move them for about 4 minutes.

    The hot oil will pan-sear or brown the bottom of the pork chops. After 4 minutes, carefully turn the pork chops to the other side, and continue cooking for another 4 minutes.

    Both sides of the pork chops should be nicely browned. They will finish cooking all the way through during the next step.

    The seasoned pork chops cook in hot oil in a large skillet.After browning one side, pork chops are turned over to brown the other side.

    Add Sauce And Cook The Pork Chops

    Pour all of the sauce over the top of the pork chops. Cover the skillet. If there are any steam vents in the skillet lid, plug them with foil (as shown in the 2nd photo below).

    Reduce the heat to Low, and simmer the pork chops for 23-25 minutes OR until they are tender. Do not remove the lid on the skillet while they cook.

    NOTE: If you are using really THICK pork chops, it may take a few more minutes of cooking to produce a tender pork chop because of the thickness!

    There’s no need to stir the pork chops while they simmer… just keep that lid on the skillet! 

    Sauce is poured over the browned pork chops in the skillet.Skillet is covered, then pork chops simmer for about 25 minutes until tender.

    Serve The Simple Savory Pork Chops

    When the simple savory pork chops have finished cooking, they are ready to be served and enjoyed! Transfer the pork chops to individual plates.

    Spoon the remaining sauce in the skillet over the top of each pork chop, then serve immediately. We enjoy the pork chops served with our homegrown green beans and au gratin potatoes on the side. YUM!

    The pork chops turn out very tender, and we can usually cut them with a butter knife. They’re a convenient (and delicious) main dish because they are so easy to prepare!

    Simple savory pork chops served on a plate with green beans and potatoes.Green beans, au gratin potatoes on plate with simple savory pork chops.

    I really hope you enjoy these simple savory pork chops! We love the faint taste of orange that the sauce provides, and how easy it is to make such a delicious dish.

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

    Looking For More PORK CHOP Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of pork chop recipes for you to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

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    Author's signature

    Original recipe source: “Taste of Home Magazine”, April/May 2001 edition, page 41, published by Reiman Publications

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Simple Savory Pork Chops
    Prep Time
    15 mins
    Cook Time
    25 mins
    Total Time
    40 mins
     

    Simple Savory Pork Chops are an easy one skillet dish! Bone-in pork chops are pan-seared, then simmered until tender in a simple, tasty sauce.

    Category: Main Dish
    Cuisine: All Cuisines
    Keyword: savory pork chops
    Servings: 4
    Calories Per Serving: 428 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Pork Chops:
    • 4 pork chops, bone-in about ¾" thick
    • 3 Tablespoons all purpose flour
    • 1 Tablespoon ground mustard (powder)
    • 1 teaspoon seasoning salt
    • ¼ teaspoon black pepper
    • 2 Tablespoons vegetable oil
    For Sauce:
    • 1 cup water
    • ½ cup chopped yellow onion
    • 2 Tablespoons orange marmalade
    • 2 Tablespoons ketchup
    • 1 Tablespoon soy sauce low sodium, if possible
    • 1 Tablespoon Dijon mustard
    • 2 teaspoons ground mustard (powder)
    US Customary - Metric
    Instructions

    1. Combine water, onion, orange marmalade, mustard powder, soy sauce, ketchup and Dijon mustard in a medium bowl. Stir until combined. Set aside.

    2. Measure flour, mustard powder, seasoning salt and pepper onto a dinner plate. Use a fork to combine ingredients; spread them out on the plate.

    3. Pat pork chops dry with paper towels. Dredge or pull pork chops (one at a time) through flour mixture to coat each chop on all sides. Place it on baking sheet; repeat with remaining pork chops.

    4. Heat oil on Medium in a large skillet. When oil is really hot (but not smoking), lay pork chops in skillet in a single layer. Oil should sizzle when you add the chops. Do not move them. Cook for 4 minutes. Carefully turn the pork chops to the other side; continue cooking another 4 minutes. Both sides should be nicely browned.

    5. Pour sauce over pork chops. Cover the skillet. Reduce heat to Low; simmer for 23-25 minutes OR until chops are tender. Do not remove the lid while they cook. Note: If using really THICK pork chops, it may take a few more minutes cooking to produce a tender pork chop!

    6. To serve, transfer pork chops to individual plates. Spoon sauce over the top of each pork chop; serve immediately. Enjoy!

    Nutrition Facts
    Simple Savory Pork Chops
    Amount Per Serving (1 chop + sauce)
    Calories 428 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 6g38%
    Trans Fat 0.2g
    Polyunsaturated Fat 6g
    Monounsaturated Fat 8g
    Cholesterol 117mg39%
    Sodium 938mg41%
    Potassium 683mg20%
    Carbohydrates 16g5%
    Fiber 1g4%
    Sugar 9g10%
    Protein 37g74%
    Vitamin A 59IU1%
    Vitamin C 2mg2%
    Calcium 56mg6%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Simple Savory Pork Chops are an easy one skillet dish! Bone-in pork chops are pan-seared, then simmered until tender in a simple, tasty sauce.


    Feb
    2024

    Szechuan Shrimp Stir-Fry

    categories: Asian, Main Dishes, Seafood
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    Szechuan Shrimp Stir-Fry is a delicious meal for four, featuring shrimp, a variety of fresh vegetables, cooked in an Asian-inspired sauce.
    Szechuan Shrimp Stir-Fry is a delicious meal for four, featuring shrimp, a variety of fresh vegetables, cooked in an Asian-inspired sauce.

    If you’re looking for an absolutely delicious Asian main dish, may I suggest this one for Szechuan Shrimp Stir-Fry? I use a sauce from another of my recipes, then added my own touch using lots of fresh veggies to make a delicious stir-fry.

    Yes, the ingredient list is fairly long, but please don’t let that stop you from making this dish. Most of the ingredients are the variety of fresh veggies used and the ingredients for the sauce which gives everything its great flavor!

    The recipe itself is very straightforward to make: You stir the sauce ingredients together (super-easy), cook veggies, cook shrimp, combine all, heat and serve.

    Your prep work (chopping veggies, mostly) will result in an amazing Asian-inspired dinner I truly believe you’re gonna LOVE! Here’s how to make this yummy meal.

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

    Make The Szechuan Sauce

    The homemade Szechuan sauce is the powerhouse flavor for this entire dish, and it is incredibly simple to make.

    Stir dry sherry (or cooking sherry), soy sauce, sugar, salt, ketchup, sweet chili sauce, and red pepper flakes together in a bowl until the sugar dissolves. Set the bowl aside. That’s it… I told you it was EASY!

    A Szechuan sauce is made by combining several ingredients in a bowl.

    Cook The Vegetables

    Heat olive oil on Medium-High heat in a large skillet or wok. Once the oil is really hot (but not smoking) add the vegetables.

    For this recipe I use broccoli, celery, cauliflower, carrot, and red and yellow bell peppers. All of them are prepared ahead of time by separating into small florets, slicing and/or or chopping, which can be done ahead of time!

    Stir-fry the veggies for 4-5 minutes, stirring often until they become crisp-tender. Once done, transfer them out of the pan and into a bowl. Set aside.

    Don’t rinse off the pan (or wok). This is the same pan you will finish the entire stir-fry in, so keep it handy on the stove top.

    A variety of chopped vegetables are stir-fried in hot oil in a pan.Stir-fried vegetables are cooked until slightly tender in pan.

    About The Shrimp

    I use frozen, tail-off, peeled and deveined pre-cooked large shrimp for this recipe, and thaw them. This is a very convenient way to save time and effort in preparing the shrimp!

    Once the shrimp have thawed, drain off any accumulated liquid, then pat them dry with paper towels before proceeding with the recipe.

    Frozen pre-cooked shrimp are thawed, then patted dry before cooking.

    On Your Mark, Get Set… And Go!

    Get all the ingredients ready to go before beginning to make the whole stir-fry. Once you’re at this point, the cooking will go very quickly, so it’s important to have everything ready to go!

    All ingredient components are ready to make the Szechuan shrimp stir-fry.

    Time To Make The Stir-Fry

    Heat olive oil on Medium-High in the large skillet (or wok). Add the shrimp, green onions, and minced ginger and cook, stirring often for 2-3 minutes.

    Add minced garlic to the shrimp, and continue to cook for another minute, stirring often so the garlic doesn’t burn and become bitter.

    Now add the previously cooked veggies back into the skillet, and stir to combine these ingredients. Cook until heated through (1-2 minutes).

    Shrimp are stir-fried with green onions, fresh ginger, and garlic.The cooked vegetables are added back into the stir-fried shrimp.

    Pour the Szechuan sauce into the skillet, and stir, to fully coat all the shrimp and vegetables with sauce. Continue to cook for about 1-2 minutes, or until everything is fully heated through.

    Once heated through, the Szechuan Shrimp Stir-Fry is ready to serve and be enjoyed!

    Szechuan sauce is added to the vegetables and shrimp in pan.Once heated through, the Szechuan Shrimp Stir-Fry is ready to serve.

    Serve The Szechuan Shrimp Stir-Fry

    Serve the stir-fry over hot steamed rice OR cooked noodles, whichever you prefer. There is enough stir-fry for four servings, so divide it evenly between four bowls or plates.

    OPTIONAL GARNISH: If desired, garnish each portion with white sesame seeds and/or additional sliced green onions before serving.

    We enjoy Szechuan shrimp stir-fry served over steamed white rice. The well-seasoned stir-fry pairs well with bland white rice, which also soaks up some of the sauce!

    A white bowl with white rice, topped with the Szechuan Shrimp Stir-Fry.

    I really hope you enjoy this recipe… we sure do! It will keep for 1-2 days in the refrigerator after cooking, and can easily be reheated in a microwave.

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

    Looking For More SHRIMP Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of recipes featuring shrimp, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

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

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
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    Szechuan Shrimp Stir-Fry
    Prep Time
    15 mins
    Cook Time
    10 mins
    Total Time
    25 mins
     

    Szechuan Shrimp Stir-Fry is a delicious meal for four, featuring shrimp, a variety of fresh vegetables, cooked in an Asian-inspired sauce.

    Category: Main Dish, Seafood
    Cuisine: Asian
    Keyword: Szechuan shrimp stir-fry
    Servings: 4
    Calories Per Serving: 237 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Szechuan Sauce:
    • 2 Tablespoons dry sherry or sherry cooking wine
    • 2 Tablespoons soy sauce
    • 2½ Tablespoons ketchup
    • 2 Tablespoons sweet chili sauce (i.e. Mae Ploy)
    • 2 teaspoons granulated sugar
    • 1 teaspoon red chili pepper flakes
    • ½ teaspoon salt
    For Vegetables:
    • 1 Tablespoon olive oil
    • ¾ cup broccoli florets
    • ½ cup cauliflower florets
    • ½ cup sliced celery
    • 1 medium carrot peeled, thinly sliced
    • ½ red bell pepper chopped
    • ½ yellow bell pepper chopped
    For Shrimp:
    • 1 pound large cooked shrimp peeled, deveined, tail off
    • 1 Tablespoon olive oil
    • ¼ cup sliced green onion (stem and bulb, thinly sliced)
    • 2 Tablespoons fresh minced ginger
    • 2 teaspoons minced garlic
    For Optional Garnish: sesame seeds/ additional green onion slices
      US Customary - Metric
      Instructions

      1. Stir sherry, soy sauce, sugar, salt, ketchup, sweet chili sauce, and red pepper flakes together in a bowl until sugar dissolves. Set aside.

      2. Heat oil on Medium-High heat in large skillet or wok. Once hot (but not smoking) add vegetables. Stir-fry 4-5 minutes, stirring often until they're crisp-tender. Transfer veggies out of skillet into a bowl. Set aside. Don't rinse pan (or wok).

      3. Pat thawed, drained shrimp dry with paper towels.

      4. Heat oil on Medium-High in large skillet (or wok). Add shrimp, green onions, and minced ginger; cook, stirring often, for 2-3 minutes. Stir in minced garlic; continue to cook for 1 minute, stirring often so garlic doesn't burn. Add cooked veggies, stirring until combined. Cook until ingredients are heated through (1-2 minutes).

      5. Pour sauce into skillet and stir, to coat shrimp/vegetables with sauce. Continue to cook 1-2 minutes, or until everything is heated through. Remove from heat.

      6. Serve over hot rice OR cooked noodles. OPTIONAL: If desired, garnish each serving with sesame seeds and/or additional sliced green onions. Enjoy!

      Recipe Notes

      NOTE: Caloric calculation does not include rice or noodles, as the type or quantity you use may vary.

      Nutrition Facts
      Szechuan Shrimp Stir-Fry
      Amount Per Serving (1 (1/4 of total))
      Calories 237 Calories from Fat 72
      % Daily Value*
      Fat 8g12%
      Saturated Fat 1g6%
      Trans Fat 0.01g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 5g
      Cholesterol 183mg61%
      Sodium 925mg40%
      Potassium 643mg18%
      Carbohydrates 17g6%
      Fiber 2g8%
      Sugar 10g11%
      Protein 25g50%
      Vitamin A 3465IU69%
      Vitamin C 71mg86%
      Calcium 110mg11%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Szechuan Shrimp Stir-Fry is a delicious meal for four, featuring shrimp, a variety of fresh vegetables, cooked in an Asian-inspired sauce.


      Feb
      2024

      Chicken Green Chile Enchiladas

      categories: Chicken, Main Dishes, Mexican / Southwestern
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      Delicious Chicken Green Chile Enchiladas are filled with shredded chicken, 3 cheeses, green chiles, and are covered in green sauce (makes 8)!
      Delicious Chicken Green Chile Enchiladas are filled with shredded chicken, 3 cheeses, green chiles, and are covered in green sauce (makes 8)!

      Do you enjoy enchiladas? We LOVE them, and I make several kinds (cheese, pork, beef and chicken). This recipe is one I came up with many years ago, and continue to make for my husband and I.

      The recipe is simple enough. Combine the filling ingredients, fill eight medium sized flour tortillas, place in pan, and cover with green enchilada sauce and more cheese. After baking them, the finished enchiladas taste wonderful!

      I try to cook the chicken ahead of time, then the preparation of these yummy, cheesy chicken enchiladas goes really quickly. Here’s how to make chicken green chile enchiladas. I think you’re going to enjoy them!

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

      Shred Cooked Chicken

      This recipe for enchiladas requires 2 cups of shredded chicken. I simply boil boneless chicken breasts in water until fully cooked, and try to cook them ahead of time.

      Once cooked, drain and then shred the chicken using two forks OR put them in a Kitchen Aid mixer, and let the machine do the work!

      Have you ever tried shredding chicken with a Kitchen Aid mixer before? It’s so easy. Put the cooked chicken in the bowl, and turn it on from low progressing to medium speed and in a very short time, the chicken will be shredded!

      Cooked boneless, skinless chicken breasts are placed in a stand mixer to shred.The stand mixer completely shreds the cooked chicken breast quickly.

      Prepare The Enchilada Filling

      Place the shredded chicken, softened cream cheese, diced green chiles, jack cheese, and cheddar cheese in a medium sized mixing bowl.

      Add cumin, onion powder and garlic powder. Use a fork to mix these ingredients until fully combined. Take a tiny bite, then season with salt and pepper, to suit your taste.

      Chicken, cream cheese, green chiles, jack and cheddar cheeses in a bowl.Seasonings are added to the chicken enchilada filling in a bowl.

      Fill the Enchiladas

      Before filling the enchiladas, spoon enough of the green enchilada sauce into a rimmed baking pan to barely cover the bottom (approx. 3-4 Tablespoons). If using smaller baking dishes, you may have to use two pans for the enchiladas (see my 2nd photo below).

      Fill eight medium sized flour tortillas with the chicken mixture by evenly dividing it between the tortillas. NOTE: This “typically” is about 3-4 Tablespoons of chicken filling per enchilada.

      Spoon the chicken mixture in a strip down the middle of each tortilla. Roll the tortilla around the filling, and then place the filled tortillas, seam side down into the prepared baking pan.

      Filled enchiladas are placed in a baking dish for cooking.

      Evenly divide the remaining green enchilada sauce over the top of each of the enchiladas, spreading it, to cover.

      Green enchilada sauce is spooned over the chicken green chile enchiladas.

      Bake The Chicken Green Chile Enchiladas

      Sprinkle the chicken green chile enchiladas with the reserved jack and cheddar cheeses. Now it’s time to cook them.

      Bake the enchiladas at 375°F (covered) for 20-22 minutes, removing the foil halfway through the baking time. When done, the cheese on top will be melted, and the sauce should be bubbly around the edges of the pan.

      Grated jack and cheddar cheeses are sprinkled on top of the enchiladas.

      Serve The Chicken Green Chile Enchiladas

      Transfer the baking pan(s) from the oven to a wire rack, and let the enchiladas cool for a couple minutes before removing them from the pan.

      Use a spatulas (or two, if needed) to transfer the chicken green chile enchiladas onto individual plates. If desired, garnish the enchiladas with sour cream, guacamole, and/or cilantro.

      The garnishes are your choice, of course. Honestly, these enchiladas are good just the way they are, so many times we don’t add a thing to them! Serve them while they are hot… and enjoy!

      Two hot, baked chicken green chile enchiladas are served on a white plate.An enchilada is cut open, revealing the chicken filling inside.

      I hope you have the chance to make these enchiladas, and trust you will enjoy them as much as we do. They’re really tasty!

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

      Looking For More Mexican/Southwestern Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious Mexican and Southwestern-style recipes to check out, including:

      Want More Recipes? Get My FREE Newsletter!

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

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

      Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:       The Grateful Girl Cooks!
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      Chicken Green Chile Enchiladas
      Prep Time
      15 mins
      Cook Time
      20 mins
      Total Time
      35 mins
       

      Delicious Chicken Green Chile Enchiladas are filled with shredded chicken, 3 cheeses, green chiles, and are covered in green sauce (makes 8)!

      Category: Main Dish
      Cuisine: Mexican, Southwestern
      Keyword: chicken green chile enchiladas
      Servings: 8 enchiladas
      Calories Per Serving: 320 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 2 cups cooked, shredded chicken breast
      • 8 ounces light cream cheese softened
      • 4.5 ounces chopped green chiles (canned)
      • 1 cup grated cheddar cheese **DIVIDED USE
      • 1 cup grated jack cheese **DIVIDED USE
      • ¼ teaspoon garlic powder
      • ¼ teaspoon onion powder
      • ¼ teaspoon ground cumin
      • salt and pepper, to taste
      • 8 medium flour tortillas
      • 10 ounces green enchilada sauce (canned)
      US Customary - Metric
      Instructions

      1. Preheat oven to 375℉. Spoon enough enchilada sauce into a 9"x13" baking pan to barely cover the bottom (approx. 3-4 Tablespoons). Set aside.

      2. Place shredded chicken, cream cheese, green chiles, ¾ cup of jack cheese, and ¾ cup of cheddar cheese in a medium sized mixing bowl. Add cumin, onion powder and garlic powder. Use a fork to mix until combined. Take bite; season with salt and pepper, as desired.

      3. Fill tortillas with chicken mixture, evenly dividing it between 8 tortillas. NOTE: This "typically" is about 3-4 Tablespoons filling per enchilada. Spoon chicken mixture in a strip down the middle of each tortilla. Roll the tortilla around the filling; place seam side down in prepared baking pan.

      4. Evenly divide remaining enchilada sauce over the top of the enchiladas, spreading to cover. Sprinkle with remaining ¼ cup jack cheese and ¼ cup cheddar cheese. Cover pan with aluminum foil.

      5. Bake enchiladas at 375°F (covered) for 20-22 minutes, removing the foil halfway through baking time. When done, cheese should be melted, enchiladas are heated through, and sauce is bubbly around edges of the pan.

      6. Transfer pan to a wire rack; let enchiladas cool 1-2 minutes before removing them from the pan. Use a spatula (or two) to transfer enchiladas onto plates. If desired, garnish with sour cream, guacamole, and/or cilantro. Serve and enjoy!

      Nutrition Facts
      Chicken Green Chile Enchiladas
      Amount Per Serving (1 enchilada)
      Calories 320 Calories from Fat 153
      % Daily Value*
      Fat 17g26%
      Saturated Fat 9g56%
      Trans Fat 0.01g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 4g
      Cholesterol 66mg22%
      Sodium 1011mg44%
      Potassium 289mg8%
      Carbohydrates 21g7%
      Fiber 2g8%
      Sugar 5g6%
      Protein 20g40%
      Vitamin A 675IU14%
      Vitamin C 7mg8%
      Calcium 300mg30%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Delicious Chicken Green Chile Enchiladas are filled with shredded chicken, 3 cheeses, green chiles, and are covered in green sauce (makes 8)!


      Feb
      2024

      Ham And Parmesan Gnocchi

      categories: Main Dishes, Pork
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      Ham and Parmesan Gnocchi with spinach is a simple, filling main dish. It’s easy to make (with pre-made gnocchi) and is absolutely delicious!
      Ham and Parmesan Gnocchi with spinach is a simple, filling main dish. It's easy to make (with pre-made gnocchi) and is absolutely delicious!

      Looking for a quick meal to serve after a busy day? I hope you’ll try this recipe for Ham and Parmesan Gnocchi. The recipe (for 4) comes together in hardly no time at all, and is filling and delicious.

      Thanks to the convenience of store-bought potato gnocchi, this recipe is a cinch to make, with minimal effort. Basically you will boil the gnocchi, then add it to a cooked ham, onion, garlic, butter, spinach, Parmesan and cream mixture.

      Can you multi-task? If you boil the gnocchi while you are preparing the rest of the dish, this dish will only take about 15 minutes from start to finish!

      It’s a simple, tasty recipe I believe you’ll enjoy! Here’s how to make Ham and Parmesan Gnocchi.

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

      Cook The Butter, Ham and Onions

      Melt 5 Tablespoons butter on Medium heat in a large skillet. Once the butter has melted, add cubed ham and diced onion.

      Cook this until the onions become translucent in color and tender, stirring often. This usually will take about 3-4 minutes.

      Cooked ham pieces are cooked in melted butter in a large skillet.Chopped onions are cooked with small ham pieces in melted butter.

      Cook The Gnocchi

      TIP: Packaged gnocchi only takes a few minutes to cook. If you boil the water for the gnocchi in a separate pan while melting the butter in step #1, you can save time by multi-tasking!

      While the onions and ham are cooking, cook the gnocchi in boiling water, according to the package directions. Gnocchi is done cooking when they float to the top of the boiling water.

      Potato gnocchi are cooked in boiling water until done.

      Time To Add The Baby Spinach

      Once you begin cooking the gnocchi, go back to the skillet with the ham and onion. Add fresh baby spinach leaves to the skillet, and stir to combine the ingredients.

      As the spinach leaves begin wilting from the heat, add a heaping teaspoon of minced garlic and stir to combine. Be careful to not let the garlic burn or it will become bitter.

      Baby spinach leaves are added to the skillet with ham, butte and onions.The spinach begins to wilt in the heat of the skillet.

      Time To Add The Cooked Gnocchi

      When the spinach is fully wilted (1-2 minutes), add the cooked and drained gnocchi to the skillet, and stir again, until combined.

      Once spinach is wilted, this dish is ready for some sauce.

      Stir 3 Tablespoons of heavy whipping cream and 3 Tablespoons of grated Parmesan cheese into the gnocchi. Stir well, until the sauce is covering the other ingredients.

      Season with a little black pepper. You can taste the gnocchi and then add salt, if desired. I find the Parmesan cheese and ham add enough saltiness, but it’s your choice.

      Whipping cream, Parmesan cheese and black pepper are added to gnocchi.

      Serve The Ham And Parmesan Gnocchi

      Continue cooking only until everything is heated through, and then transfer the hot Ham and Parmesan Gnocchi to a serving bowl.

      Garnish the gnocchi with additional Parmesan cheese, if desired. Serve immediately while hot, and enjoy this delicious main dish. It tastes wonderful! 

      The ham and Parmesan gnocchi is served hot, in a white bowl.A close up of the Ham and Parmesan Gnocchi with spinach, on a white plate.

      I hope you have the chance to try this delicious meal, and trust you (and those you love) will enjoy it as much as we do.

      Thank you for stopping by today. I’m so grateful you did, and 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 GNOCCHI Recipes?

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

      Want More Recipes? Get My FREE Newsletter!

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

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

      Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:       The Grateful Girl Cooks!
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      Ham And Parmesan Gnocchi
      Prep Time
      5 mins
      Cook Time
      10 mins
      Total Time
      15 mins
       

      Ham and Parmesan Gnocchi with spinach is a simple, filling main dish. It's easy to make (with pre-made gnocchi) and is absolutely delicious!

      Category: Main Dish
      Cuisine: All Cuisines
      Keyword: ham and Parmesan gnocchi
      Servings: 4
      Calories Per Serving: 451 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 5 Tablespoons butter
      • 2 Tablespoons chopped yellow onion
      • 1½ cups cooked ham (cut in cubes)
      • 1½ cups fresh baby spinach
      • 1¼ teaspoons minced garlic
      • 4 Tablespoons heavy whipping cream
      • 4 Tablespoons grated Parmesan cheese
      • ½ teaspoon ground black pepper
      • salt and additional Parmesan for garnish (if desired)
      • 16 ounces potato gnocchi (some pkgs. may be 17.5 ounces)
      US Customary - Metric
      Instructions

      1. TIP: Packaged gnocchi only takes a few minutes to cook. If you boil the water for the gnocchi in a separate pan while melting the butter in step #1, you can save time by multi-tasking!

      2. Melt butter on Medium heat in a large skillet. Add ham and onion. Cook until onions are translucent and tender, stirring often (3-4 minutes).

      3. While cooking ham/onions, cook gnocchi in a saucepan of boiling water, according to pkg. directions. Drain well, when done.

      4. Add baby spinach to skillet; stir to combine. As spinach wilts, add garlic; stir to combine. Don't let garlic burn or it becomes bitter. When spinach is fully wilted (1-2 minutes), add the cooked, drained gnocchi; stir to combine.

      5. Stir whipping cream and Parmesan cheese into the gnocchi, until sauce covers all ingredients. Season with pepper. Taste and add salt, if desired. Cook only until heated through.

      6. Transfer gnocchi to a serving bowl. Garnish with additional Parmesan, if desired. Serve immediately. Enjoy!

      Nutrition Facts
      Ham And Parmesan Gnocchi
      Amount Per Serving (1 (1/4 of total))
      Calories 451 Calories from Fat 225
      % Daily Value*
      Fat 25g38%
      Saturated Fat 14g88%
      Trans Fat 1g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 7g
      Cholesterol 90mg30%
      Sodium 1087mg47%
      Potassium 224mg6%
      Carbohydrates 43g14%
      Fiber 3g13%
      Sugar 1g1%
      Protein 15g30%
      Vitamin A 1758IU35%
      Vitamin C 14mg17%
      Calcium 99mg10%
      Iron 5mg28%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Ham and Parmesan Gnocchi with spinach is a simple, filling main dish. It's easy to make (with pre-made gnocchi) and is absolutely delicious!


      Jan
      2024

      Baked Chicken Thighs and Legs

      categories: Chicken, Main Dishes
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      Baked Chicken Thighs And Legs is a SIMPLE recipe for juicy baked chicken! Covered in a dry seasoning mix, they have great flavor, too!
      Baked Chicken Thighs And Legs is a SIMPLE recipe for juicy baked chicken! Covered in a dry seasoning mix, they have great flavor, too!

      If you happen to be looking for a simple, delicious chicken recipe, I hope you will check this one out! Baked Chicken Thighs And Legs are really easy to prepare with very minimal prep time or effort, and the results are wonderfully delicious!

      You can use chicken thighs (bone-in is preferred) OR any combination of chicken thighs AND legs, which is how I prefer to make this dish.

      The end result (after baking) is juicy chicken that has a great combination of spices and brown sugar, bringing great flavor to a simple dish. Here’s how to make baked chicken thighs and legs.

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

      Make The Spice Rub For The Chicken

      Before making the spice rub, preheat your oven to 400°F. Line a 13″ x 9″ baking pan with parchment paper (or aluminum foil).

       Place Italian seasoning, brown sugar, garlic powder, paprika, onion powder, salt and pepper in a small bowl. Stir or whisk the dry spices together until they are fully mixed.

      This mixture is the dry spice rub you will use to season the chicken the chicken thighs and legs. Once fully combined, set the bowl aside for a moment while you prepare the chicken.

      Spices are placed in a bowl and they'll be used to season the chicken.Six spices are combined with brown sugar to make a spice rub for chicken.

      A Note About The Chicken 

      NOTE: This recipe calls for 8 total pieces of chicken (only 7 shown in photo below). You can use any combination you wish, including 8 thighs (or 5 thighs and 3 legs, etc.), which is what I typically use.

      The recipe will yield about 6 servings. I only eat one chicken thigh when I cook this dish, but my husband likes to eat two pieces… a thigh AND a leg.

      If you need more chicken for a larger family (or more adults), simply adjust the amount of chicken and seasoning mix accordingly. It is easy to do, so make it your own!

      The chicken used in the recipe is bone-in and skin-on. That being said, if you only have boneless, skinless chicken thighs, your cooking time will be about 10 minutes less to cook the chicken through to a safe internal temperature.

      Prepare The Chicken For Baking

      First, pat the chicken pieces dry, using paper towels to absorb the moisture. Once dried, place the chicken in the prepared baking dish, in a single layer.

      Rub or brush the chicken pieces with olive oil (on BOTH sides). Next, sprinkle each side with the spice mix, making sure to rub the spices into the chicken.

      Once the chicken pieces are oiled and seasoned on BOTH sides, re-position them in the prepared baking dish, with the skin side UP.

      Chicken thighs and legs are patted dry using paper towels.Seasoning mix is applied to both sides of the chicken pieces.

      Time To Bake The Chicken

      Place the chicken thighs and legs into a preheated oven. Bake at 400°F. for approximately 30-40 minutes. The baking time may vary slightly in that range, because of the different size chicken thighs that you may use.

      When done the internal temperature of the chicken should register 165°F. You can check the temp. by inserting a digital meat thermometer into a thick piece of the chicken thigh.

      Baked chicken thighs and legs are cooked for 30-40 minutes in oven.

      Transfer the cooked chicken thighs and legs out of the baking dish and onto a large platter, and serve immediately.

      A white platter with baked chicken thighs and legs on it.A close up of the baked chicken on a white plate, ready for serving.

      Serve The Baked Chicken Thighs And Legs

      This is such a nice comfort food type meal for us. My husband loves mashed potatoes and petite peas served with this chicken, when we have it for dinner.

      Whether you like eating 1 thigh and 1 leg, 2 legs, 1 thigh, or 2 thighs on your plate (so many combos!), I am confident you will enjoy this simply prepared, yet tasty chicken!

      Two baked chicken legs on a plate with mashed potatoes and peas.Mashed potatoes and peas are served on plate with two baked chicken thighs.

      I hope you have the chance to make this yummy dish. Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. 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 wonderful chicken recipes to choose from, including:

      Want More Recipes? Get My FREE Newsletter!

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

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

      Find Me On Social Media:

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

      Author's signature

      Original recipe source (and with thanks to) Kristine, at: https://kristineskitchenblog.com/baked-chicken-thighs/

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      Baked Chicken Thighs and Legs
      Prep Time
      10 mins
      Cook Time
      35 mins
      Total Time
      45 mins
       

      Baked Chicken Thighs And Legs is a SIMPLE recipe for juicy baked chicken! Covered in a dry seasoning mix, they have great flavor, too!

      Category: Main Dish
      Cuisine: All Cuisines
      Keyword: baked chicken thighs and legs
      Servings: 6
      Calories Per Serving: 453 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Chicken: You will need approx. 3 pounds bone-in chicken legs and thighs in total (this is the combo I use)
      • 6 bone-in chicken thighs
      • 2 chicken legs
      • 1½ Tablespoons extra virgin olive oil
      To Make Seasoning Mix:
      • 1 Tablespoon Italian seasoning
      • 2 teaspoons garlic powder
      • 2 teaspoons paprika
      • 2 teaspoons brown sugar
      • 1 teaspoon onion powder
      • ½ teaspoon salt (table salt) (or use 1 t. coarse Kosher salt)
      • ½ teaspoon black pepper
      US Customary - Metric
      Instructions

      1. Preheat your oven to 400°F. Line a 13" x 9" baking pan with parchment paper (or aluminum foil).

      2. Place Italian seasoning, garlic powder, paprika, brown sugar, onion powder, salt and pepper in a small bowl. Stir or whisk spices together until fully combined.

      3. Pat chicken pieces dry, using paper towels to absorb moisture. Once dried, place chicken in prepared baking dish in a single layer. Rub or brush chicken pieces with olive oil (on BOTH sides). Next, sprinkle each side with spice mix, making sure to rub the spices into the chicken. Once chicken is oiled/seasoned on BOTH sides, re-position pieces in baking dish, skin side UP.

      4. Bake chicken at 400°F. for 30-40 minutes. Do not turn the chicken during this time. Your total baking time may vary slightly, based on the size of chicken pieces used. When done, internal temp. of chicken should register 165°F. Check temp. by inserting a digital meat thermometer into a thick piece of a chicken thigh.

      5. Transfer cooked chicken out of the baking dish and onto a large platter; serve immediately. Enjoy!

      Nutrition Facts
      Baked Chicken Thighs and Legs
      Amount Per Serving (1 thigh)
      Calories 453 Calories from Fat 306
      % Daily Value*
      Fat 34g52%
      Saturated Fat 9g56%
      Trans Fat 0.1g
      Polyunsaturated Fat 7g
      Monounsaturated Fat 15g
      Cholesterol 182mg61%
      Sodium 343mg15%
      Potassium 428mg12%
      Carbohydrates 4g1%
      Fiber 1g4%
      Sugar 1g1%
      Protein 31g62%
      Vitamin A 496IU10%
      Vitamin C 0.2mg0%
      Calcium 34mg3%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Baked Chicken Thighs And Legs is a SIMPLE recipe for juicy baked chicken! Covered in a dry seasoning mix, they have great flavor, too!


      Jan
      2024

      Stuffed Dover Sole For Two

      categories: Main Dishes, Seafood
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      Stuffed Dover Sole For Two features rolled fillets filled with rice, cheese and broccoli, covered with a lemon butter sauce and baked. Yummy!
      Stuffed Dover Sole For Two features rolled fillets filled with rice, cheese and broccoli, covered with a lemon butter sauce and baked. Yummy!

      Do you enjoy Dover sole? We like the Dover sole fillets, because they are mild in flavor, inexpensive to buy, and are very adaptable to the many ways they can be prepared.

      Today I want to share a simple, but delicious recipe for Stuffed Dover Sole For Two, and hope you enjoy it like we do. With a little bit of pre-planning, this can be a very quick meal to get on the table, and it tastes and looks great, too!

      The recipe makes four rolled and stuffed pieces of Dover sole. We usually serve two fillets per person because once rolled, the fish fillets are small, but you could serve four people (1 fillet per person) if you want smaller servings. Here’s how to make this dish.

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

      Make The Simple Lemon Butter Sauce

      Preheat your oven to 350°F. before beginning, because the prep for the fish only takes a few minutes. Grease or spray a medium baking dish on the bottom, and set aside. 

      Now let’s make the sauce. In a small bowl, stir lemon juice, melted butter, salt and black pepper together until fully combined. Set the bowl aside while you prepare the stuffing for the fish.

      You will use part of this sauce in the filling and then use the remaining sauce to drizzle on the fish roll-ups before they are baked.

      Lemon juice, melted butter, salt and pepper combine to make the sauce.

      Combine The Stuffing Ingredients

      Now you’re ready to make the filling for the fish fillets. This rice, cheese, and broccoli stuffing will be rolled up in each of the fish fillets before baking.

      In a separate medium-sized bowl, combine cooked broccoli, cooked brown (or white) rice, grated cheese, salt, pepper, and ½ TABLESPOON of the lemon butter sauce. Stir gently until these ingredients have been combined.

      TIP: If possible, pre-cook the broccoli and rice for the dish early in the day (or the night before). I like to do that, so when I’m ready to make our dinner, they’re already cooked, and this dish takes less prep time.

      Cooked rice, broccoli, grated cheese and spices for stuffing, in a metal bowl.After mixing, the stuffing ingredients are ready to add to the fish.

      Prepare The Dover Sole For Baking

      Lay the fish fillets out on several thicknesses of paper towels, and blot the fish on both sides, to remove excess moisture.

      Divide the rice/broccoli/cheese mixture evenly down the middle of each fillet, covering the entire length of the piece of fish. It typically averages out to approximately ½ cup of filling per piece of fish.

      Dover sole fillets on paper towels, to absorb excess moisture.Broccoli, cheese and rice mixture is used to top the Dove sole filets.

      Into The Baking Dish They Go

      Carefully roll up each piece of fish starting with the short end, then place them into the prepared baking dish, with the seam side DOWN.

      If any of the stuffing falls out while transferring the fish to the baking dish, just pick it up and put it back inside! Place the fish roll-ups side by side in the dish, because they will give support and hold together better while baking.

      Evenly divide and pour (or brush) the remaining butter mixture over the top of the fish fillets. Now the Stuffed Dover Sole for Two is ready for the oven!

      Fish fillets are rolled around the stuffing and placed in greased baking dish.Lemon butter sauce is drizzled over Stuffed Dover Sole For Two before baking.

      Bake The Fish

      Bake the fish at 350°F for 20-25 minutes (uncovered) OR until the fish flakes easily with a fork. Check the fish for “doneness” at 20 minutes.

      Depending on the thickness of the fillets used, it may take 3-5 more minutes to finish cooking all the way through. The fish will be pale and opaque on the surface once fully cooked.

      Remove the baking dish from the oven. Lightly sprinkle the top of each piece with paprika. The paprika adds extra color and flavor to the Dover sole, so don’t skip this final step.

      Paprika is sprinkled over the Stuffed Dover Sole For Two, once baked.

      Serve The Stuffed Dover Sole For Two

      Use a spatula to transfer the Stuffed Dover Sole For Two onto serving plates. We serve two fillets per person for a filling meal (they’re fairly small once rolled and baked), but the serving size is your choice.

      Serve with lemon slices on the side, so the juice can be squeezed over each piece, and then enjoy this simple, delicious dish.

      Stuffed Dover Sole For Two has a simple, classic flavor I believe you’ll appreciate. The small amount of rice, cheese, broccoli, etc. in the filling adds additional color, texture, nutrients and flavor to the fish.

      Lemon slices are used to garnish the Stuffed Dover Sole For Two on the plate.

      I really hope you have the opportunity to try this recipe or Stuffed Dover Sole For Two. If you choose to pre-cook the rice and broccoli ahead of time, this is a really quick meal to pull together at the last minute!

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

      Looking For More SEAFOOD Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of seafood recipes to choose from, including:

      Want More Recipes? Get My FREE Newsletter!

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

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

      Find Me On Social Media:

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

      Author's signature

      Recipe adapted from: https://www.lovetoknow.com/food-drink/recipes/filet-sole-recipes

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      Stuffed Dover Sole For Two
      Prep Time
      10 mins
      Cook Time
      20 mins
      Total Time
      30 mins
       

      Stuffed Dover Sole For Two features rolled fillets filled with rice, cheese and broccoli, covered with a lemon butter sauce and baked. Yummy!

      Category: Main Course
      Cuisine: American
      Keyword: stuffed Dover sole
      Servings: 2 (two fillets per serving)
      Calories Per Serving: 396 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Butter Sauce:
      • 1 Tablespoon butter, melted **DIVIDED USE**
      • ½ Tablespoon fresh lemon juice
      • ½ teaspoon salt
      • ¼ teaspoon ground black pepper
      For Fish:
      • 16 ounces Dover sole fillets = four (4 oz. each) boneless, skinless fillets
      • 1 cup cooked broccoli florets chopped, cooked, drained
      • ½ cup cooked brown rice can substitute white rice
      • ½ cup grated cheddar cheese
      • paprika to lightly sprinkle on baked fish.
      • 2 thin slices lemon each cut in half, for garnish
      US Customary - Metric
      Instructions

      1. Preheat oven to 350°F. Grease/spray a medium baking dish on the bottom; set aside. 

      2. In a small bowl, stir lemon juice, melted butter, salt and pepper until combined. Set bowl aside.

      3. In a separate medium-sized bowl, combine broccoli, rice, cheddar cheese, salt, pepper, and HALF (½)Tablespoon (only) of the lemon/butter sauce; stir until combined. TIP: If possible, pre-cook broccoli and rice early in the day (or the night before), for less prep time.

      4. Lay fish fillets out on paper towels; blot fish on both sides, to remove excess moisture. Divide rice/broccoli/cheese mixture evenly down the middle of each fillet, covering length of the fish. It should be about ½ cup filling per fillet.

      5. Carefully roll up each fillet starting with the short end. Place in prepared baking dish seam side DOWN. If any stuffing falls out while transferring the fillets, just pick it up and put it back inside! Place fish roll-ups side by side in dish, because they will support and hold together better while baking. Evenly divide and pour (or brush) remaining butter mixture over the top of the fish.

      6. Bake (uncovered) at 350°F for 20-25 minutes OR until fish flakes easily with a fork. Check it at 20 minutes, then cook more, if necessary (depending on thickness of the fish). The fish will still be pale/opaque once fully cooked. Remove from the oven. Lightly sprinkle the top of each piece with paprika.

      7. Use a spatula to transfer fish to serving plates. Serve immediately, with lemon slices on the side, and enjoy!

      Nutrition Facts
      Stuffed Dover Sole For Two
      Amount Per Serving (2 fillets)
      Calories 396 Calories from Fat 180
      % Daily Value*
      Fat 20g31%
      Saturated Fat 10g63%
      Trans Fat 0.3g
      Polyunsaturated Fat 2g
      Monounsaturated Fat 5g
      Cholesterol 145mg48%
      Sodium 1010mg44%
      Potassium 577mg16%
      Carbohydrates 16g5%
      Fiber 2g8%
      Sugar 1g1%
      Protein 37g74%
      Vitamin A 818IU16%
      Vitamin C 43mg52%
      Calcium 277mg28%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Stuffed Dover Sole For Two features rolled fillets filled with rice, cheese and broccoli, covered with a lemon butter sauce and baked. Yummy!