Main Dishes Archives

Category: Main Dishes

06
Jan
2016

Sweet Fire Chicken (Panda Express Copycat)

categories: Asian, Chicken, Copycat Recipes, Main Dishes

70 Shares

It’s easy to make Sweet Fire Chicken (Panda Express copycat) at home, with chicken breast, bell peppers and pineapple in a sweet Thai chili sauce.

We recently had a day of snow, followed by 2 days of ICE here in Portland, which made trips to the grocery store nearly impossible. While searching my cupboards, I realized we had all the ingredients for a copycat version of Sweet Fire Chicken from Panda Express, so I made it for my husband and myself. It was fantastic (which made the whole “iced in” thing not so bad)!

This sweet fire chicken dinner was absolutely delicious! A little sweet, and a little spicy! Even though we were “house-bound”, it was just as good (if not better) than getting takeout! Yummy good!

It was a very easy recipe to prepare (even if my fingers got a bit messy during the process!) Here’s how you make this dish:

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

How To Make Sweet Fire Chicken

Cut up boneless skinless chicken breasts into bite sized cubes. I used two large chicken breasts for 4 servings.

Chop and slice the red pepper and green onions, and then set them aside until you are ready to use.

Dredge all of the chicken pieces in flour, making sure to to coat all sides.

Dip the flour coated chicken pieces in beaten eggs. THIS is the “kind of messy” part! I started with tongs, then switched to using my fingers for this step.

Once the flour coated pieces of chicken has been dipped in the egg mixture, dredge them again in the flour mixture. Got it? Flour. Egg. Flour. Amen.

Cooking The Sweet Fire Chicken

Cook the chicken in batches. Cook about 2 minutes per side until brown and crispy. Try to not let the pieces touch each other (or they will bond and cook together).

When done, place cooked chicken pieces on paper towels to drain. Repeat this step until all of the chicken is cooked.

Clean out the skillet, then heat the olive oil in it. Cook the red bell pepper and pineapple for 3-4 minutes, stirring occasionally. Add the Thai sweet chili sauce to the skillet, and stir to combine.

This is the sweet chili sauce I used for the sweet fire chicken. It can be found in most grocery stores Asian Food specialty sections.

Ready To Serve The Sweet Fire Chicken

Add in the pieces of chicken and gently stir, to coat the chicken, bell pepper and pineapple with the sauce. Heat through and garnish with sliced green onions. Remove the sweet fire chicken from the heat, and serve!

Serve the sweet fire chicken with rice or noodles, and ENJOY! It tastes wonderful (and it’s really not too spicy… honest!). The flavors are wonderful!

The recipe makes 4 generous servings of sweet fire chicken. The dish is easy to prepare, economical, and tastes DELICIOUS! Who needs take-out when you can make it yourself? Sure hope you will give this recipe a try.

Have a great day. Be a positive influence today, in a world that’s hurting in so many ways. Take care, friend.

Looking For More ASIAN-INSPIRED Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Recipe Source (and with thanks to) Chungah An, at http://damndelicious.net/2014/08/02/panda-express-sweet-fire-chicken-copycat/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Sweet Fire Chicken (Panda Express Copycat)

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

It's easy to make Sweet Fire Chicken (Panda Express copycat) at home, with chicken breast, bell peppers and pineapple in a sweet Thai chili sauce.

Category: Entree

Cuisine: Asian

Keyword: sweet fire chicken

Servings: 4 servings

Calories Per Serving: 565 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For chicken:

1/2 cup vegetable oil
1 pound boneless , skinless chicken breasts (I use 2 large), (cut into one inch cubes)
1 cup all purpose flour
2 large eggs , beaten

For sauce, etc:

1 Tablespoon olive oil
1 red bell pepper , chopped into one inch pieces
1 1/2 cups pineapple chunks (fresh or canned/drained)
1/2 cup Thai Sweet Chili Sauce (note: I added 1/4 cup more!)
2 green onions , sliced thinly

US Customary - Metric

Instructions

Dredge chicken chunks (a few at a time) into flour, coating all sides. Place each floured piece into beaten egg mixture (a few at a time), then back into the flour again, coating all sides. Repeat until all chicken is coated and ready to cook.
Heat vegetable oil on medium-high in a large skillet. When oil is hot, add the chicken pieces in batches (try to not let the pieces touch). Cook for about 2 minutes per side until golden brown. Remove cooked chicken to a paper towel covered plate, and repeat process until all chicken is cooked.
In a large skillet (if using same skillet, clean it first), heat the olive oil on medium-high heat. Add chopped red bell pepper chunks and pineapple chunks. Cook these for 3-4 minutes (this will help soften the peppers).
Add Thai chili sauce. Add chicken pieces. Stir gently, to fully combine ingredients and coat with sauce. Cook for 1-2 minutes, until heated through.,
Garnish with green onion slices, and serve while hot on a bed or rice or noodles! Enjoy!

Nutrition Facts

Sweet Fire Chicken (Panda Express Copycat)

Amount Per Serving (1 serving)

Calories 565 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 7g44%

Cholesterol 154mg51%

Sodium 463mg20%

Potassium 825mg24%

Carbohydrates 73g24%

Fiber 4g17%

Sugar 45g50%

Protein 31g62%

Vitamin A 1250IU25%

Vitamin C 60.5mg73%

Calcium 61mg6%

Iron 3.1mg17%

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

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

Save

04
Jan
2016

Mushroom Risotto with Pan-Seared Shrimp

categories: Main Dishes, Seafood, Side Dishes

342 Shares

Pin334

Yum8

You’ll love delicious, creamy mushroom risotto, with arborio rice, mushrooms, butter, wine and Parmesan, topped with seasoned, pan-seared shrimp.

In all my years of cooking, I have NEVER made risotto, even though I’ve thought about it many times. So- I recently tried a mushroom risotto recipe I found on Pinterest, added some pan-seared shrimp to it, and LOVED it!

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

Mushroom Risotto Is Not As Hard To Make As You Might Think!

This mushroom risotto with pan-seared shrimp was far easier to make than I originally thought it would be… I will make it again!!

The only hard thing about making risotto (and it’s not hard at all), is the continual stirring of the rice as you add in broth and wine as you cook. If you have all the ingredients ready to go before beginning this recipe, it’s really no big deal! Here’s what you do to make this absolutely delicious mushroom risotto dish:

How To Make Mushroom Risotto with Pan-Seared Shrimp

Clean and cut the mushrooms into quarters. Melt butter and olive oil in large saucepan. Sautè mushrooms until lightly browned (several minutes).

Salt the mushrooms, then continue cooking for a couple additional minutes. Remove the mushrooms from the pan, and set aside. The salt helps moisture to be released from the mushrooms. Here they are, cooking and looking good. They will make the mushroom risotto taste really good!

After removing the mushrooms from the pan, add and melt the additional butter and olive oil. Sautè the chopped onion in this butter/oil mixture for 5 minutes on medium-high heat, stirring often.

Time To Add The Rice

Now add the ARBORIO rice to the pan. YES, you have to use arborio rice to make this risotto, folks.

Stir the rice in with the onions. Cook this for a couple minutes, stirring often, until rice begins to turn a light brown.

Cooking The Risotto

Now here’s the important step. Add wine to the pan, and let the liquid boil and be absorbed. Then add a cup of the broth into this mixture, while stirring constantly. Continue to stir the rice. When almost all of liquid has been absorbed, add more broth 1/4 cup at a time.

Cook and stir the risotto, adding 1/4 cup broth at a time to the rice as the liquid is absorbed. Continue doing this, until finally all the broth has been incorporated into rice. This will take about 25-30 minutes in total, and the finished risotto should be nice and creamy.

When done, all the broth should have been used, and the risotto should be tender, but not smushy. There should still be a tiny bit of liquid left in pan.

Finish Making The Mushroom Risotto

Add the cooked mushrooms to the risotto. Now you are almost done making your delicious mushroom risotto!

Add the grated fresh Parmesan cheese, and some salt and pepper (to taste). Stir ingredients well, to combine. Remove the pan from the heat.

Cover the pan, and let the mushroom risotto sit for 4-5 minutes. While the risotto is “resting” (such hard work being stirred so much, right?), cook the shrimp.

Pan-sear The Shrimp

While the risotto “rests”, cook the cleaned, de-veined, and seasoned shrimp in butter and olive oil in a separate skillet. Cook for abut 2-3 minutes per side on medium high heat.

Serve Mushroom Risotto With Pan-Seared Shrimp

Spoon out individual serving portions of the mushroom risotto into (or onto) serving dishes and place 4-5 pan-seared shrimp on top of each serving. Garnish with some parsley, and additional grated Parmesan cheese. Serve the mushroom risotto while hot, and ENJOY!!

Sure hope you will give this mushroom risotto a try. This dish is so creamy, full of flavor… and EASY! I am so glad I tried making mushroom risotto (finally), and am excited to now be able to create even more risotto dishes. I am thankful to have learned the original technique for making risotto from Martha, at “A Family Feast”.

Have a great day, and thank you for stopping by. Please come back soon, and don’t forget to check out ALL my recipes in the Recipe Index, located at the top of the page.

Make This Dish Your Own!

This mushroom risotto dish is such a versatile recipe. If you want the risotto as a side dish, simply omit the shrimp! If you want it to be a vegetarian dish, simply omit the shrimp! If you don’t like shrimp… how about using pan-seared chicken pieces? There are so many ways to enjoy this dish! You might enjoy my recipe for chicken and asparagus risotto, too!

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!
Instagram: jbatthegratefulgirlcooks

Have a fantastic day, friends. Make it a good one!

Mushroom Risotto Recipe Source: http://www.afamilyfeast.com/mushroom-risotto/

0 from 0 votes

Mushroom Risotto with Pan-Seared Shrimp

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

You'll love delicious, creamy mushroom risotto, with arborio rice, mushrooms, butter, wine and Parmesan, topped with seasoned, pan-seared shrimp.

Category: Entree

Cuisine: American

Keyword: mushroom risotto

Servings: 4 servings

Calories Per Serving: 595 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For mushrooms:

1 8 ounce pkg. mushrooms (baby bella or white button-I used white button)
1 Tablespoon butter
1 Tablespoon olive oil
Salt

For Risotto:

2 Tablespoons butter
2 Tablespoons olive oil
1/2 large brown onion , finely diced (total of 1 cup diced onion)
1 cup Arborio rice (no substitutes!)
1/3 cup dry white wine
2 1/2 cups chicken stock or broth
3/4 cup grated fresh Parmesan cheese
Salt and Pepper , to taste

For Shrimp:

1 Tablespoon butter
1 Tablespoon olive oil
1/2 pound medium shrimp (about 12-16)
Garlic powder , dried parsley (enough to lightly season shrimp)

For Garnish:

Dried parsley flakes
Grated Parmesan cheese

US Customary - Metric

Instructions

Have all ingredients ready/prepped before beginning.
Prepare Mushrooms: Clean mushrooms, then cut into quarters (include stems). Melt 1 T. butter and 1 T. olive oil in medium skillet. Cook mushroom (stirring often) on medium-high for several minutes until lightly browned. Sprinkle with a bit of salt, then cook for another minute. Remove pan from heat, and set aside.
Prepare Risotto: Melt olive oil and butter in a large saucepan over medium-high heat. Add onion. Cook for 5 minutes, stirring frequently. Add rice; cook and stir for a couple minutes until rice begins to turn a light brown color. Pour in white wine. Let liquid come to a boil, then be absorbed into rice.
Pour one cup of broth into rice, and stir constantly. Make sure to keep the heat at a medium simmer. Each time almost all (but not all) of the liquid has been absorbed, add 1/4 cup more broth, stirring constantly. Continue this process (rice absorbs liquid, adding more liquid) until broth is gone. This will take about 25-30 minutes. When done risotto should be tender (and there should be only a little bit of liquid remaining). Turn off heat, then add mushrooms, freshly grated Parmesan cheese, salt, and pepper. Stir well, to combine. Put a lid on pan, and let sit for 5 minutes. While risotto is resting, cook the shrimp.
Sprinkle shrimp lightly with garlic powder and dried parsley flakes and mix together, to coat shrimp. Melt butter and olive oil in hot, medium-high skillet. Add seasoned shrimp. Cook quickly, about 2-3 minutes per side, until done.
Spoon risotto into (or onto) individual serving dishes. Place 3-5 pan-seared shrimp on top of each portion. Garnish with additional grated Parmesan cheese and parsley flakes. Serve hot, and enjoy!

Nutrition Facts

Mushroom Risotto with Pan-Seared Shrimp

Amount Per Serving (1 serving)

Calories 595 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 13g81%

Cholesterol 108mg36%

Sodium 825mg36%

Potassium 469mg13%

Carbohydrates 49g16%

Fiber 2g8%

Sugar 4g4%

Protein 21g42%

Vitamin A 495IU10%

Vitamin C 3.6mg4%

Calcium 278mg28%

Iron 3.5mg19%

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

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

Save

18
Dec
2015

Chili Spaghetti

categories: Beef, Main Dishes, Mexican / Southwestern, Pasta

50 Shares

Pin50

Yum

Looking for a quick and easy pasta dinner with a Mexican twist? How about making a batch of Chili Spaghetti, with chili, green onions, cheese and sour cream?
When you really think about it, traditional spaghetti has tomatoes, meat, tomato sauce, onions, garlic and cheese (Parmesan). It’s a straight up, not too hard ITALIAN-INSPIRED meal to prepare. Well- guess what? Many of those same ingredients are found in Chili (homemade or purchased), but with a completely different spices. So why NOT make a MEXICAN-INSPIRED spaghetti meal, right? Right.

If you enjoy chili, and you enjoy spaghetti, read on! This easy meal will be a perfect combo meal for you! Making chili spaghetti is super simple, and it tastes so very good! The pasta dish is very filling, and full of flavor. My hubby and I love having this meal occasionally. If you are more into “regular” spaghetti, be sure and check out my recipes for Easy Spaghetti Sauce with Italian Sausage or Easy Meatballs for Spaghetti.

I make my Mom’s recipe for homemade chili so I always seem to have some extra in the freezer. I use that for this recipe, but for crying out loud… if you don’t have homemade, just buy some good quality chili (meat and beans) to make this EASY!

How To Make Chili Spaghetti

Prepare pasta according to package directions. While the spaghetti noodles are cooking, heat up the chili in a large skillet. A couple minutes before the spaghetti has finished cooking, ladle out about 1/4 cup pasta water (this has starch in it), and stir it into the chili.

Remove pasta from pan about one minute before it is done. Drain pasta well without rinsing, then add it to the skillet with the chili in it. Stir well or use tongs, to fully combine the chili and the spaghetti noodles.

Continue to cook the chili spaghetti for a couple minutes until well coated and pasta is fully cooked through.

Serving Chili Spaghetti

When done, transfer the pasta onto individual serving plates. Spoon a little leftover chili from pan onto pasta. Garnish the spaghetti chili with grated cheddar cheese, sliced green onions and a dollop of sour cream. Serve piping hot, and enjoy!

Note** If you are using store bought canned chili, be sure you have enough chili in the skillet to completely coat the spaghetti! You will also need to have some extra chili in the skillet to spoon on top of the pasta when you plate it!

No recipe is really needed for chili spaghetti. IT’S WAY TOO EASY! Sure hope you will give this a try. It is a very easy meal to “throw together” on a busy day, when you are pressed for time, and the family is starving! Have a great weekend, friends. May you find moments of love, laughter, peace, and great JOY!

Looking For More PASTA Recipes?

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

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

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

Save

11
Dec
2015

Florentine Lasagna Roll

categories: Italian, Main Dishes, Meatless Meals, Pasta

521 Shares

Pin521

Yum

Florentine Lasagna Roll is a delicious, easy, meatless dish with spinach and cheese filled pasta, rolled & baked, covered in an Italian tomato sauce.
I’ve been making this meatless Florentine Lasagna Roll for almost 20 years… for potlucks and delicious dinners with our family! Filled with spinach, three kinds of cheese, garlic and onion, then covered in a simple Italian flavored tomato sauce, this recipe is easy and FABULOUS!

Even though this meal is “meatless”, you don’t need it with three cheeses, spinach and fantastic Italian flavors shining through in this meal!

The recipe is “simple”; all you do is cook lasagna noodles, mix together a cheese and spinach filling and spread it over the noodles, roll it up, cover with an Italian-flavored tomato sauce and bake. Easy, right? Right. Anyone can make this great dish! Here’s how:

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

How To Make This Lasagna Roll

Cook the spinach according to package directions, and then drain it very well, to remove as much liquid as possible.

In a medium sized bowl, combine cream cheese, Parmesan cheese, cooked and drained spinach, chopped onion, garlic cloves, black pepper, and egg.

Mix well, to completely combine ingredients. Set aside.

Cook The Pasta

Cook the lasagna noodles according to package instructions. You need 10 cooked lasagna noodles for this recipe. I cook 12, in case any of them split or break. Think of it as pasta insurance. Once cooked, drain the noodles, then arrange them on a large sheet of wax paper, overlapping the long (curly) sides to form a rectangle.

Prepare The Florentine Lasagna Roll

Once noodles are fully arranged, carefully spread the filling over the noodles. I put spoonfuls of the spinach filling over the noodles, then use the back of a spoon to spread out the filling.

Roll It Up!

Spread grated Mozzarella cheese all over the cheese/spinach filling, then carefully roll up the pasta and filling.

To roll it up: Using the wax paper to help, begin tightly rolling the noodles up (starting with the side of rectangle with straight pasta edges). Use the wax paper to help roll noodles tightly as you go. Tuck the noodle edges under as you complete the first roll, so you have a tight, firm roll to begin with.

I pulled back some of the wax paper as I rolled to show you what it should look like.

When pasta is completely rolled up, place the finished roll on a large baking sheet (one with rimmed edges). Carefully remove the last bit of wax paper from underneath the roll. The lasagna roll should look like this (see photo below).

Make The Sauce For The Florentine Lasagna Roll

Combine the sauce ingredients (tomato sauce, sugar, basil and oregano) in a medium bowl, and then stir to combine. .

Spoon the sauce over the entire surface (top and sides) of the Florentine lasagna roll. Use all of the sauce.

When completely covered with sauce, grate Parmesan cheese all over the top and sides of the roll.

Time To Bake The Florentine Lasagna Roll

Bake in a preheated, 350 degree oven for 35 minutes. Remove the baking sheet from oven, and let the Florentine Lasagna Roll stand for 5 minutes before attempting to slice it.

With a sharp knife cut slices of the Florentine Lasagna Roll, and place on individual serving plates with a large spatula. Serve with some crusty bread and a great salad, and BOOM! You’ve got yourself a great Italian “meatless” meal… just like that!

Trust me… this meal is DELICIOUS. You won’t even miss having meat in it. The flavors are amazing, it’s really EASY to make, and looks quite nice, too! Sure hope you will give this recipe a try. I think you will be pleasantly surprised! If you enjoy Italian food, you might also be interested in Florentine Manicotti, which is delicious, and uses ricotta cheese in the filling.

Have a great day during this busy holiday season. My husband and I made an intentional decision to NOT fill up this holiday season with “busy-ness” and looking for “things” to entertain us, as our culture tends to promote. Instead, we are enjoying a simple holiday season this year, trying to focus on what Christmas really means to us… the birth of our Savior, Jesus. His humble birth changed everything, and for that we are GRATEFUL.

Looking for More ITALIAN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a lot of great Italian dishes you’ll enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: unknown (wrote recipe on a 3×5 card over 20 years ago- didn’t note where I got it from)

5 from 1 vote

Florentine Lasagna Roll

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

Florentine Lasagna Roll is a delicious, easy, meatless dish with spinach and 3 cheeses filled pasta, rolled, then covered in an Italian flavored tomato sauce.

Category: Entree

Cuisine: Italian

Keyword: lasagna roll

Servings: 6 servings

Calories Per Serving: 420 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 cooked lasagna noodles

For The Filling:

10 ounces package frozen spinach , cooked, and well drained.
8 ounces package cream cheese (room temp.)
1/4 cup Parmesan cheese , grated
1/4 cup chopped onion
1/4 teaspoon black pepper
1 clove garlic , minced
1 large egg , slightly beaten
1 cup grated Mozzarella cheese (do not add to filling-keep separate!)

For The Sauce:

24 ounces tomato sauce
1/2 teaspoon granulated sugar
1/2 teaspoon dried basil
1/4 teaspoon dried oregano

For garnish:

1/4 cup grated Parmesan cheese

US Customary - Metric

Instructions

To Make The Filling:

Cook spinach according to package instructions. Drain well. In small bowl, combine cream cheese, cooked spinach, 1/4 cup Parmesan cheese, chopped onion, black pepper, minced garlic and egg. Stir well until mixture is fully combined. Set aside.

To Make Lasagna Roll:

Cook lasagna noodles according to package instructions. Remove from heat; drain.
On wax paper, arrange the noodles overlapping the long (curly) sides to form a large rectangle.
Spread cheese/spinach filling over surface of noodles. Spread grated Mozzarella cheese over the cheese/spinach filling.
Starting at short ends of the pasta (non curly), roll up the pasta (in jelly roll fashion), using the wax paper to help. Tuck the ends under and firm up the roll, as you roll it up, continuing to use the wax paper as a guide. When it is roll completely, carefully transfer (might have to use two spatulas) the roll to a large (9x13) baking sheet. Carefully remove the wax paper. Seam side should be down on the sheet.

To Make Sauce:

In a small bowl, combine tomato sauce, sugar, basil and oregano. Stir to combine.

To Finish Roll:

Spread the sauce over top and sides of entire lasagna roll. Grate Parmesan cheese over top of the roll. Bake in preheated oven at 350 degrees for 35 minutes. Remove baking sheet from oven. Let Lasagna Roll stand for 5 minutes before attempting to slice. Using a sharp knife, slice into serving sizes, and using a spatula, place slices onto individual serving plates. Enjoy!

Nutrition Facts

Florentine Lasagna Roll

Amount Per Serving (1 serving)

Calories 420 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 11g69%

Cholesterol 85mg28%

Sodium 693mg30%

Potassium 469mg13%

Carbohydrates 39g13%

Fiber 4g17%

Sugar 5g6%

Protein 19g38%

Vitamin A 6495IU130%

Vitamin C 6.8mg8%

Calcium 351mg35%

Iron 3.2mg18%

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

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

Save

04
Dec
2015

Creamy Turkey Wild Rice Soup

categories: Slow Cooker Recipes, Soups, Turkey

389 Shares

Pin389

Yum

Make this delicious, creamy turkey wild rice soup with wild rice, carrots, and onions in your slow cooker, using your Thanksgiving turkey leftovers!

Another Thanksgiving has come and gone, and we still have some leftovers, thankfully! Speaking of LEFTOVERS…today I’m posting a recipe for Creamy Turkey Wild Rice Soup. I’ve been making this soup for years (using good old turkey leftovers!).

I found the original recipe in an old Taste Of Home Magazine years ago and tried it. The creamy turkey wild rice soup was so good! I’ve been making it ever since, with a few slight changes to the original recipe.

Why NOT use the leftover turkey and carcass to make a huge pot of delicious soup? If you’re gonna go to the trouble of roasting a huge turkey, then make it “go the distance” for you.

The original recipe for creamy turkey wild rice soup was made on the stove top, but I adapted it for crock pot cooking. I’ve included both sets of instructions in the printable recipe below.

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

Could I Make This Recipe With A Whole CHICKEN Instead Of A Turkey?

Yes. You can also substitute a whole chicken, if desired. Remember to make sure you have at least 2 cups of shredded meat for the soup. Prepare the recipe the same exact way.

How To Make Creamy Turkey Wild Rice Soup

Start with that leftover turkey. Yeah. Use that beast you fixed for Thanksgiving. Our 15 pounder looked like this when it came out of the oven on Thanksgiving.

The next morning, the leftover turkey looked like this photo below… in a huge pot of water, with onions, celery, carrots, spices, etc. I’m telling you, that turkey never knew what hit it!

The turkey carcass (with some meat still attached) cooks for about 1½ hours (covered). Chopped onions, carrots, celery, salt and pepper are also added to the large pot of water.

When done, let the turkey cool. Once the turkey has cooled, cut or pull all the turkey meat you can get off the bones. You will need about 2 cups of turkey for this soup.

Add Ingredients To A Slow Cooker (crock pot)

Put the broth from the turkey (and the veggies, too) into a large crock pot. The total mount of broth should be at least 4 cups. If making the turkey the way shown, you can use the strained broth created by cooking the turkey as replacement for store bought broth.

Add 2 cups of shredded turkey to the slow cooker. Add one box of Long Grain and Wild Rice (and seasoning packet) and butter to the soup.

The original recipe called for 2 cups of wild rice. Using all wild rice is really tasty, but I found this package and seasonings to be perfectly easy (and a bit more economical).

Cook the creamy turkey wild rice soup on low temperature for 4 hours. After that, add some flour, whisked well with cool water to help thicken the soup broth slightly.

Put the lid back on slow cooker, and let the soup cook for another hour. Add light cream to the soup, and cook for 15 minutes.

The Creamy Turkey Wild Rice Soup Is Ready To Serve

Taste test the soup before you ladle it into bowls. Add salt or pepper, if desired, to suit your taste buds. The creamy turkey wild rice soup is now ready to be served!

Here is the finished creamy turkey wild rice soup, after the cream has been added. It looks great, and is ready to eat!

This creamy turkey wild rice soup is a really easy soup to make, and tastes absolutely delicious. I sure hope you will give this recipe a try next time you want to make something with Thanksgiving leftovers.

Don’t throw that turkey carcass away… make a huge pot of delicious hot and filling soup! Thanks for stopping by, and I sincerely hope you will come back again soon for more recipes. Have a great day.

Looking For More SOUP Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious soup recipes, 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: Taste Of Home Magazine, submitted by Terri Holmgren, Swanville, Minnesota (magazine issue unknown – I cut out her recipe years ago and couldn’t find it online)

0 from 0 votes

Creamy Turkey Wild Rice Soup

Prep Time

1 hr 30 mins

Cook Time

5 hrs 15 mins

Total Time

6 hrs 45 mins

Make this delicious, creamy turkey wild rice soup with wild rice, carrots, and onions in your slow cooker, using your Thanksgiving turkey leftovers!

Category: Soup

Cuisine: American

Keyword: turkey wild rice soup

Servings: 12 cups (approx. 3 quarts)

Calories Per Serving: 179 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 turkey "carcass" (with some meat still attached)
1 medium onion , chopped
2 celery ribs , diced
2 carrots , diced
1 Tablespoon butter
1/2 cup all purpose flour
1/4 cup water
4 cups turkey or chicken broth
1 box wild rice OR 1 box Long Grain and Wild Rice Mix + seasoning packet (Rice A Roni)
2 cups light cream
2 cups diced turkey (or chicken)
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Additional salt & pepper , to taste (if desired)

US Customary - Metric

Instructions

Place leftover turkey "carcass" in large stock pot. Cover with water. Add onion, celery, carrots, salt and pepper. Cover pot and boil for 1 1/2 hours on medium-low. Remove turkey; let cool, then cut all the meat off the bones. Discard bones. Pour 4 cups of the broth (with veggies) into a crock pot. Shred turkey meat, then add at least 2 cups of the meat back into the crock pot. Add entire box of rice (plus seasoning packet). Add salt, pepper, dried parsley, and butter to soup. Cook on Low for 4 hours.
After 4 hours, mix together the flour and water until smooth. Stir this mixture into the soup in the crock pot until combined. Let soup cook for another hour.
Stir in cream, and cook on LOW for another 15 minutes.
Taste test; add additional salt/pepper, if desired, then serve!

Recipe Notes

If cooking on stove top: Saute onions, celery and carrots in butter 3-4 minutes. Reduce heat; add in flour-cook until it is bubbly. Add in broth, stirring constantly. Bring to boil; reduce heat. Add rice, turkey, cream, salt, pepper, garlic powder, etc. Simmer for about 20 minutes. Serve.
Another way to make this quicker, use store bought broth and shred up a rotisserie chicken or use pre-cooked turkey.

Nutrition Facts

Creamy Turkey Wild Rice Soup

Amount Per Serving (1 cup)

Calories 179 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Cholesterol 58mg19%

Sodium 431mg19%

Potassium 189mg5%

Carbohydrates 7g2%

Protein 5g10%

Vitamin A 2140IU43%

Vitamin C 7mg8%

Calcium 39mg4%

Iron 0.6mg3%

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

Here’s one more to pin on your Pinterest boards! Make this delicious, creamy turkey wild rice soup with wild rice, carrots, and onions in your slow cooker, using your Thanksgiving turkey leftovers!

Save

20
Nov
2015

Breakfast Burritos

categories: Bacon, Breakfast, Mexican / Southwestern

71 Shares

Pin71

Yum

Breakfast burritos, with scrambled eggs, bacon, cheddar cheese and salsa rolled in a flour tortilla are easy to prepare! You’ll enjoy this delicious breakfast!
Have you ever eaten or made breakfast burritos? I tasted my first one about 8 years ago when called in to work overtime on a Saturday morning by my former boss. He bought breakfast burritos for all of us, and that was my first taste of one, but not my last!

They are very easy to make at home, so thought I would share a quick “how to” in case you would like to try making them yourself! This is a simple version… eggs, bacon, cheese and salsa… but add whatever additional ingredients you would like… to make it your own!

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

How To Make Breakfast Burritos

Mix together a couple eggs with a bit of milk. Add mixture to non-stick skillet that has been sprayed or buttered. Season eggs with salt and pepper (to taste).

Add pre-cooked, crumbled bacon to the eggs. Mix together; scramble eggs on medium low heat until eggs are fully cooked.

Prepare The Burrito

Place a medium sized flour tortilla between two paper towels and microwave for 20 seconds. Remove the warm tortilla and place scrambled egg/bacon mixture down the center of tortilla. Leave a little bit of the tortilla uncovered at each end (to help with rolling the burrito).

Add grated cheddar cheese to top the eggs (can also use pepper jack, if desired), and then spoon some salsa on top.

If NOT Eating right Away

TIP: If you are not eating these right away, I would suggest putting the salsa on top of the eggs, THEN covering the salsa with the grated cheese. This will help the salsa not to soak the tortilla too much while waiting for someone to come eat it.

You can also wrap the breakfast burritos in aluminum foil once done, to keep warm.

Roll up tortilla (burrito style), by first turning up one end of the tortilla. Repeat with other end of tortilla.

Once ends are turned up, tightly roll the tortilla up and over the filling. Place burrito on serving plate. Repeat with other breakfast burritos.

Serve Breakfast Burritos With Salsa On The Side

Serve with additional salsa on the side (for dipping) for an extra kick. I don’t normally cut them in half, but did for the photo, so you could see the inside of the Breakfast Burritos.

This is simply a very easy way to make a quick, delicious breakfast burrito. The best part is how easy it is to add ingredients you enjoy to make it your own. Add some cilantro, green onion slices, spinach, or avocado, etc. if you wish. You really can’t hurt these burritos!

Hope you enjoy your breakfast burritos! Have a wonderful weekend, friends. Be kind to each other out there!

Looking For More BREAKFAST 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 breakfast recipes, 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

0 from 0 votes

Breakfast Burritos

Prep Time

5 mins

Cook Time

4 mins

Total Time

9 mins

Breakfast burritos, with scrambled eggs, bacon, cheddar cheese and salsa rolled in a flour tortilla are easy to make! Enjoy this delicious breakfast!

Category: Breakfast

Cuisine: Mexican

Keyword: breakfast burritos

Servings: 2 burritos

Calories Per Serving: 442 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 large eggs
2 Tablespoons milk
1 pinch salt and pepper , to season
2 slices bacon , precooked
2 medium flour tortillas
4 Tablespoons cheddar cheese , or more, if desired
2 Tablespoons salsa , plus more for serving on side

US Customary - Metric

Instructions

Whisk eggs with milk in a small bowl. Add mixture to non-stick skillet that has been sprayed with non-stick spray or buttered. Season eggs with salt and pepper (to taste).
Add pre-cooked, crumbled bacon to the eggs. Mix together; scramble eggs on medium low heat until eggs are fully cooked.
For burritos, place medium sized flour tortillas between two paper towels and microwave for 20 seconds. Remove the warm tortillas and evenly distribute scrambled egg/bacon mixture down the center of each tortilla. Add a handful of grated cheddar cheese (can also use pepper jack, if desired), and then spoon salsa on top (approx. 1 Tablespoon of salsa per burrito).
Roll up tortilla (burrito style), by first turning up one end of the tortilla. Once end is turned up, tightly roll the tortilla over the filling and place on serving plate. Serve with additional salsa on the side (for dipping) for an extra kick. Enjoy!

Nutrition Facts

Breakfast Burritos

Amount Per Serving (1 burrito)

Calories 442 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 12g75%

Cholesterol 374mg125%

Sodium 801mg35%

Potassium 305mg9%

Carbohydrates 18g6%

Sugar 3g3%

Protein 24g48%

Vitamin A 855IU17%

Calcium 314mg31%

Iron 2.7mg15%

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

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

Save

18
Nov
2015

Sundowner Soup

categories: Beef, Main Dishes, Soups

236 Shares

Pin236

Yum

Sundowner Soup is a delicious Italian inspired economical dish that’s easy to make, with ground beef, rice, and vegetables in a tomato based broth.
Let me start by saying I HAVE NO IDEA WHY IT IS CALLED SUNDOWNER SOUP. I suppose it might be because you can make up a big pot of this soup in about the same time it takes the sun to set? Well, I don’t really know how or why it got its name, but that’s my story… and I’m sticking with it!

Recently I found this recipe in a 20 year old cookbook. The name of the soup intrigued me, since it apparently had NOTHING to do with the ingredients. I had already laid out one pound of hamburger meat to use for dinner, so decided to give this recipe for sundowner soup a try.

What I can tell you after making it is this: Sundowner soup is delicious, only uses one pound of hamburger meat, and has lots of veggies. The recipe makes a large pot of soup, and is ready in a very short amount of time (under 30 minutes). If you can chop/slice veggies and brown hamburger meat, you can make this soup!

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

How To Make Sundowner Soup

Here’s how you make this tasty (and economical) Italian-flavored soup: Brown the chopped onion and hamburger meat in a large soup pot. Easy, right?

When the meat has browned fully, drain off the grease, and then stir in the sliced carrots and celery. Cook these veggies for 3-4 minutes, until they begin to soften.

Add canned tomatoes, beef broth, cooking sherry, water, Swiss chard, rice, and herbs to the soup pot. Bring the liquid to a boil, and then simmer (covered) for 15 minutes.

Finish Making The Soup

After soup has cooked for 15 minutes, add the remaining half of the Swiss chard. Give the sundowner soup a taste, and season with a bit of salt and pepper, to your liking. Cover and cook the soup for 5 additional minutes.

Now uncover the soup pot. The rice should be fully cooked and the soup will have thickened up. If you want the sundowner soup thinner, simply add a bit more water and stir.

Serve The Sundowner Soup

Ladle the hot sundowner soup into serving bowls. Garnish the top of each bowl of soup with finely grated Parmesan cheese (optional, but oh, so good!). Serve with some crusty bread on the side, and enjoy. Sundowner soup is quite a filling meal, because it has meat, veggies and rice, all in one dish! I think you will enjoy it!

Hope you will give sundowner soup a try. My husband and I LOVED it! Have a great day. Look around and focus on the multitude of things you (and I) can be grateful for! They are all around.

Looking For More SOUP Recipes?

I have lots of soup recipes! They can be found in the Recipe Index, located at the top of the page. A few favorites include:

Grandma’s Southern-Style Chicken n’ Dumplings (My most pinned recipe!)
Mom’s Old Fashioned Chili
Chicken Noodle Soup
Albondigas Soup

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: The cookbook called “A Dinner A Day”, by Sally Sondheim & Suzannah Sloan, pg. 46, Published by Warner Books, 1996.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Sundowner Soup

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Sundowner Soup is a delicious Italian inspired economical dish that's easy to make, with ground beef, rice, and vegetables in a tomato based broth.

Category: Soup

Cuisine: Italian

Keyword: Sundowner Soup

Servings: 6 servings

Calories Per Serving: 339 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound ground beef
1 medium onion , chopped
3 stalks celery , sliced
5 medium carrots , peeled and sliced
1 medium bunch Swiss chard (may substitute spinach, if desired)
1 large can (28 ounces) diced tomatoes (undrained)
1 can (14.5 ounces) beef broth
1/4 cup cooking sherry (may substitute beef broth)
2 cups water
1/3 cup long grain white rice
1 teaspoon dried basil
1 teaspoon dried thyme
1 Tablespoon seasoning salt
(additional salt and pepper, to taste)
Grated Parmesan cheese (for garnish - optional, but good!)

US Customary - Metric

Instructions

Brown ground beef and chopped onion in a large soup pot, stirring occasionally. Drain off grease when done.
While meat is browning, slice celery, peel and slice carrots, and chop Swiss chard (or spinach).
When beef and onions are cooked and drained, add sliced celery and carrots to pan. Cook for 3 minutes.
Add tomatoes (and juice), beef broth, sherry, water, HALF of the Swiss chard, rice, basil, thyme and seasoning salt to the pan. Stir well, to combine; bring mixture to a boil on medium-high heat, then reduce the heat to low, put a lid on pan, and simmer for 15 minutes (covered).
After soup has cooked for 15 minutes, add the rest of the Swiss chard. Taste soup; add salt and pepper, if desired. Put lid back on pan and cook soup 5 more minutes. When done, if soup has thickened too much for your liking, simply add a bit of water to pan, and stir to combine.
Ladle soup into individual bowls; garnish soup with finely grated Parmesan cheese, and enjoy!
By the way- the leftovers are great, as well!

Nutrition Facts

Sundowner Soup

Amount Per Serving (1 g)

Calories 339 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 6g38%

Cholesterol 58mg19%

Sodium 1792mg78%

Potassium 925mg26%

Carbohydrates 26g9%

Fiber 4g17%

Sugar 9g10%

Protein 19g38%

Vitamin A 9400IU188%

Vitamin C 19.6mg24%

Calcium 163mg16%

Iron 4.2mg23%

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

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

Save

11
Nov
2015

Cheese Tortellini in a Tomato-Spinach Cream Sauce

categories: Italian, Main Dishes, Meatless Meals, Pasta

14 Shares

Pin14

Yum

Cheese tortellini, enhanced with a cream sauce featuring tomatoes, spinach, garlic and Parmesan cheese is delicious, comforting and filling!

Well, Fall weather has definitely come to the Pacific Northwest, bringing with it LOTS of rain and cooler temperatures, I have felt myself craving pasta lately. It’s funny- in the Summer I want to BBQ our meals; in Fall and Winter I crave “comfort food” recipes, much like this easy recipe for Cheese Tortellini in a Tomato-Spinach Cream Sauce.

My husband and I enjoyed this “meatless” pasta dish last week. Store bought tortellini is cooked, then served in a delicious cream sauce, which features the flavors of spinach, tomatoes, onions, garlic, basil, and of course… Parmesan cheese! It’s a very easy dish to pull together, as well, which ALWAYS scores big with me. Here’s how you make it:

Bring a pot of water to a boil, and cook tortellini, according to package directions, while you are making the sauce. Time it so that the tortellini is done when the sauce is ready.

Cook frozen chopped spinach according to package directions (I didn’t have any so I used fresh baby spinach, chopped it, then cooked it for a couple minutes in boiling water to wilt it).

Drain the spinach really well using a strainer. Set the drained spinach aside. (I drained it so well I BROKE this strainer. Oops. Be careful out there, folks!)

In a large skillet, sauté onion in oil until it is tender (3-4 minutes).

Once onions have softened, add the garlic and cook for another minute, stirring well.

Add tomatoes, spinach, basil, salt and pepper to the skillet.

Give it a good stir, then continue cooking the mixture on medium-high heat until almost all of the liquid has cooked out (this will take about 5-6 minutes).

Pour in the whipping cream.

Grate Parmesan cheese and add it to the mixture.

Give the sauce a good stir. Bring the sauce to a boil, then reduce heat to LOW and simmer for 8-10 minutes (or until the sauce has thickened). Leave the skillet uncovered while cooking.

About the time the sauce is finished cooking and hot, the tortellini should be done cooking.

Drain the cooked tortellini, then add to the skillet full of the tomato-spinach cream sauce.

Gently stir, to coat the tortellini with the sauce. Place tortellini and sauce in serving dish, or serve portions onto individual plates. Grate additional Parmesan cheese on top of each individual serving, if desired, and serve while hot!

That’s it! Serve this with a mixed green salad for a hearty dinner! The recipe serves 6 (if using 16 oz. frozen tortellini-see Note Section of printable recipe). We enjoyed the leftovers, too!!

Have a great day! Think of ways you can encourage a friend, neighbor, or family member today, and act on it… be someone who makes a positive difference in someone’s life!

Recipe Source: http://www.tasteofhome.com/recipes/tortellini-with-tomato-cream-sauce

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Cheese Tortellini in a Tomato-Spinach Cream Sauce

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Cheese tortellini, enhanced with a cream sauce featuring tomatoes, spinach, garlic and Parmesan cheese is delicious, comforting and filling!

Category: Dinner, Entree

Cuisine: Italian

Keyword: cheese tortellini

Servings: 6 servings

Calories Per Serving: 503 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 package (16 oz,) frozen cheese tortellini
1 small brown onion , chopped
2 Tablespoonfuls olive oil
3 garlic cloves , minced
1 can (14.5 oz.) diced tomatoes (undrained)
1 package (10 oz.) frozen chopped spinach
1 1/2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups heavy whipping cream
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese for garnish , if desired

US Customary - Metric

Instructions

Make tortellini:

Cook the tortellini according to package instructions. While the tortellini is cooking, make the sauce.

Make Tomato-Spinach Cream Sauce:

While tortellini is cooking, sauté chopped onion in olive oil (in large skillet) for 3-4 minutes, until onion has softened. Add garlic to skillet; cook for one minute, stirring constantly so it doesn't burn.
Add tomatoes (and juice), drained spinach, basil, salt and black pepper to the skillet. Cook this mixture (uncovered) for 5-6 minutes on medium-high heat, until almost all of the liquid has been cooked away.
Stir in the whipping cream and the Parmesan cheese. Stir well, then bring to a boil. Once it reaches the boiling point, reduce heat back down to low; simmer and continue cooking for 8-10 minutes, or until the sauce has thickened up a bit.
When tortellini is finished cooking, drain it well, then add tortellini to tomato-spinach cream sauce in skillet. Gently stir to fully coat pasta with the sauce, then serve while hot.
If desired (I recommend), garnish each individual serving with additional grated Parmesan cheese. Enjoy!

Recipe Notes

-No frozen spinach? Use fresh baby spinach. Place spinach leaves in boiling water for about 3 minutes. Drain. Use as directed.
-Can also use a 9 oz.. pkg. of FRESH tortellini. Makes a couple less servings (and extra sauce), but is good substitution for 16 oz. frozen tortellini.

Nutrition Facts

Cheese Tortellini in a Tomato-Spinach Cream Sauce

Amount Per Serving (1 serving)

Calories 503 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 17g106%

Cholesterol 117mg39%

Sodium 902mg39%

Potassium 257mg7%

Carbohydrates 39g13%

Fiber 4g17%

Sugar 3g3%

Protein 17g34%

Vitamin A 6485IU130%

Vitamin C 4.8mg6%

Calcium 312mg31%

Iron 3.2mg18%

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

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

Save

09
Nov
2015

Brown Sugar Crusted Salmon

categories: Main Dishes, Seafood

604 Shares

Pin604

Yum

Delicious, pan-seared brown sugar crusted salmon is easy to make, with spice rubbed salmon fillets, and can be on the table in about 15 minutes!My husband and I love salmon, so I am always on the lookout for new ways to prepare it. I found this recipe for Brown Sugar Crusted Salmon online, thought it sounded delicious, and just knew I had to give it a try! And guess what? It WAS delicious!

This recipe is incredibly EASY, and quick to prepare! I got the original recipe from Chris, at The Cafe Sucré Farine. She has a wonderful blog that I enjoy very much and recommend, without hesitation. So, here’s all you need to do, to make this delicious entree:

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

Make The Brown Sugar Spice Rub

In a small bowl, mix together the brown sugar, zest from one lemon, chili powder, cumin, sesame seeds, sea salt and black pepper. How totally easy is that? This rub will be used to coat the salmon, and brings lots of flavor to the fish!

Prepare The Salmon Fillets

Divide up the seasoning mix, and carefully spoon it over BOTH sides of the salmon, patting it into the fish as you go.

Pan-Sear The Brown Sugar Crusted Salmon

Heat a large skillet on medium-high for a minute or two. When it is very hot (but not smoking), add the olive oil and sesame oil to the skillet. Now carefully add the seasoned salmon fillets to the hot skillet, and immediately turn the heat down to medium.

NOTE: I was only cooking for two, that’s why there are only 2 pieces of salmon in this picture.

Cook the brown sugar crusted salmon on medium heat for about 4 minutes. The bottom of the salmon will get “crusty” as the brown sugar caramelizes on the outside.

Carefully turn the salmon over and cook the other side for 3-4 more minutes, until done. The brown sugar will turn dark as it caramelizes.

Serve Brown Sugar Crusted Salmon

Once the brown sugar crusted salmon is done and cooked through, carefully remove each piece from hot skillet and place on individual plates. I served the salmon with asparagus and rice on the side. That’s it!

Brown sugar crusted salmon has a wonderful, slightly sweet tasting “crusty” edge, and is really good! This would be a PERFECT dish to fix on a crazy busy weeknight when you want something great to eat without spending lots of time in the kitchen!

Sure hope you will give this quick and easy, delicious recipe for brown sugar crusted salmon a try! I think you will enjoy the slightly sweet and slightly spicy crust on the fish! And I KNOW you will LOVE just how quickly this entree comes together with no stress at all!

Have a fantastic day… look around… there is ALWAYS something to be thankful for!

Looking For More SALMON Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite salmon 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: Chis at http://thecafesucrefarine.com/2012/09/a-super-simple-dinner-on-run-brown/#_a5y_p=1463456

0 from 0 votes

Brown Sugar Crusted Salmon

Prep Time

5 mins

Cook Time

8 mins

Total Time

13 mins

Delicious, pan-seared brown sugar crusted salmon is easy to make, with spice rubbed salmon fillets, and can be on the table in about 15 minutes!

Category: Entree-Seafood

Cuisine: American

Keyword: brown sugar crusted salmon

Servings: 4 servings

Calories Per Serving: 343 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 salmon fillets (no skin)
1/4 cup brown sugar
1 teaspoon finely grated lemon zest (from 1 lemon)
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoon sesame seeds
1 teaspoon salt
1/2 teaspoon ground black pepper
1 Tablespoon olive oil
1 teaspoon sesame oil

US Customary - Metric

Instructions

In a small bowl, stir together the brown sugar, lemon zest, chili powder, cumin, sesame seeds, salt and pepper. Put equal amounts of spice mixture on BOTH sides of salmon fillets, patting it down to adhere.
Bring a large skillet to medium high heat; add the olive oil and the sesame oil once skillet is hot. Carefully add the salmon fillets to the hot skillet, then reduce the heat to Medium.
Cook the salmon for about 4 minutes. When the bottom is a bit crusty and the brown sugar mixture has caramelized on the outside of the salmon, turn the salmon pieces over (carefully).
Cook the other side of the fish for an additional 4 minutes, until done. Carefully remove salmon fillets from skillet and place on individual serving plates.

Nutrition Facts

Brown Sugar Crusted Salmon

Amount Per Serving (1 piece)

Calories 343 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Cholesterol 93mg31%

Sodium 669mg29%

Potassium 869mg25%

Carbohydrates 14g5%

Sugar 13g14%

Protein 34g68%

Vitamin A 215IU4%

Vitamin C 0.7mg1%

Calcium 46mg5%

Iron 2mg11%

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

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

Save

04
Nov
2015

Seared Pork Chops in a Lemon, Wine & Herb Sauce

categories: Main Dishes, Pork

399 Shares

Pin399

Yum

You will LOVE Pan Seared Pork Chops, cooked until done in a skillet, then covered in a rich lemon, wine & herb sauce. Easy, delicious 20 minute dish!
Anyone out there in this big, old world want to try a DELICIOUS, QUICK, and EASY recipe for Seared Pork Chops in a Lemon, Wine & Herb Sauce? If you’re interested, then have I got a recipe for YOU! These pork chops are a perfect choice when you don’t have a long time to fix dinner, but want something really tasty, and packed with flavor!

I found the recipe on Pinterest, and made it for my husband and myself a couple of nights ago…Wow! Both of us LOVED it, and it was so incredibly simple to make! We even loved the leftovers the following night (score one for me for not having to cook again! Yippee!)

Seriously – these pork chops are so good, and the sauce is what sends them over the top! How can you go wrong with lemon, white wine, garlic, rosemary, etc in the sauce? YUM.

How To Make These Pan Seared Pork Chops

Season each of the boneless pork chops lightly with salt and pepper.

Heat olive oil in a large skillet on medium-high until very hot. Add the pork chops, seasoning side down, to the hot skillet. Let them cook (without disturbing) for 4-5 minutes (pork will be browned).

After 4-5 minutes, when bottom of chop has a good brown “sear” on it, carefully flip the pork chops over and continue cooking 4-5 minutes, until second side is cooked.

Remove Pork Chops And Keep Warm

The pan seared pork chops should be cooked through. Remove the pork chops from the skillet onto a large plate.

Cover and keep the pork chops warm. I covered them with foil, and placed the plate in a 200 degree oven to keep warm, while I finished the sauce.

Make The Lemon, Wine & Herb Sauce In Same Skillet

Do not wipe or clean out the skillet. Add additional olive oil, and heat it until very hot (but not smoking) on medium heat. Now add the minced garlic to the hot oil and cook for 30 seconds, stirring constantly to prevent burning.

Add white wine and chicken broth to the skillet. Turn the heat up to high, and cook, making sure you get all the brown bits stuck onto the skillet bottom scraped up. There’s a lot of flavor in them.

Continue cooking the sauce until the liquid has reduced in volume by about 50 percent (this will take 5-6 minutes).

Once liquid has been reduced, remove the pan from the heat and stir in lemon zest, lemon juice, additional salt and pepper, and the fresh chopped rosemary and parsley. Stir to combine.

Time To Serve The Seared Pork Chops!

Once the sauce is finished cooking, it is time to serve these delicious seared pork chops! Place the chops onto a serving platter, and spoon all of the skillet sauce over the top. Serve immediately.

I served our seared pork chops with a side of rice and some green beans from our garden. Absolutely delicious!

Hope you enjoy these delicious seared pork chops in a lemon, wine and herb sauce! I know WE SURE DID! Have a great day.

Looking For More PORK CHOP Recipes?

You can find all of my recipes using pork in the Recipe Index, located at the top of the page. A few favorite pork chop 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

Have a great day!

Recipe Source: http://www.themountainkitchen.com/2013/06/14/sexy-pork-chops/

0 from 0 votes

Seared Pork Chops in a Lemon, Wine & Herb Sauce

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

You will LOVE these Pan Seared Pork Chops, cooked until done in a skillet, then covered in a rich lemon, wine & herb sauce. Easy, and delicious 20 minute dish!

Category: Entree

Cuisine: American

Keyword: seared pork chops

Servings: 4 servings

Calories Per Serving: 253 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 boneless pork chops (about 1 inch thick)
salt & pepper
2 Tablespoons olive oil (divided)
2 cloves garlic , minced
1/3 cup white wine
1/2 cup chicken broth
zest from 1 lemon
1 Tablespoon fresh lemon juice
1 Tablespoon fresh parsley , chopped (must use fresh, for flavor!)
1 teaspoon fresh rosemary , chopped (must use fresh, for flavor!)

US Customary - Metric

Instructions

Lightly season the pork chops with salt and black pepper.
Heat 1 Tablespoon of the olive oil in a large skillet on medium-high. When skillet is very hot, add the pork chops, seasoned side down. Do not disturb or move the chops for 4-5 minutes. After 4-5 minutes and bottom of chops are browned, flip the chops over and cook the other side for 4-5 minutes (until brown and cooked through). Remove pork chops to a platter. Cover them with aluminum foil to keep warm. (I place the covered plate in a preheated 200 degree oven to keep warm while I finished the sauce.
Do NOT wipe or clean out the skillet. Add 1 Tablespoon of olive oil to skillet and turn pan to medium. When hot, add the minced garlic, and stir constantly (to prevent burning) for 30 seconds. Add the white wine and the chicken broth to the skillet. Turn the heat to HIGH, and continue to cook for 5-6 minutes, scraping up all the brown bits that were stick to the bottom of the pan as you go, until the amount of liquid in the skillet has reduced by at least 50 percent. Remove pan from heat.
Add lemon juice, lemon zest, chopped rosemary and parsley, along with a bit more salt and pepper to sauce. Stir well, to combine. Place chops back into sauce, spoon sauce over chops. Reheat briefly, only if necessary.
Transfer pork chops onto serving platter. Spoon sauce over the top of each pork chop. Serve and enjoy!

Nutrition Facts

Seared Pork Chops in a Lemon, Wine & Herb Sauce

Amount Per Serving (1 pork chop)

Calories 253 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Cholesterol 88mg29%

Sodium 175mg8%

Potassium 556mg16%

Carbohydrates 1g0%

Protein 30g60%

Vitamin A 85IU2%

Vitamin C 5.3mg6%

Calcium 9mg1%

Iron 0.9mg5%

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

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

Save

Category: Main Dishes

How To Make Sweet Fire Chicken

Cooking The Sweet Fire Chicken

Ready To Serve The Sweet Fire Chicken

Looking For More ASIAN-INSPIRED Recipes?

Want More Recipes? Get My FREE Newsletter!

Find Me On Social Media:

↓↓ PRINTABLE RECIPE BELOW ↓↓

Mushroom Risotto Is Not As Hard To Make As You Might Think!

How To Make Mushroom Risotto with Pan-Seared Shrimp

Time To Add The Rice

Cooking The Risotto

Finish Making The Mushroom Risotto

Pan-sear The Shrimp

Serve Mushroom Risotto With Pan-Seared Shrimp

Make This Dish Your Own!

Interested In More Recipes?

You Can Also Find Me On Social Media:

How To Make Chili Spaghetti

Serving Chili Spaghetti

Looking For More PASTA Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

How To Make This Lasagna Roll

Cook The Pasta

Prepare The Florentine Lasagna Roll

Roll It Up!

Make The Sauce For The Florentine Lasagna Roll

Time To Bake The Florentine Lasagna Roll

Looking for More ITALIAN Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

Could I Make This Recipe With A Whole CHICKEN Instead Of A Turkey?

How To Make Creamy Turkey Wild Rice Soup

Add Ingredients To A Slow Cooker (crock pot)

The Creamy Turkey Wild Rice Soup Is Ready To Serve

Looking For More SOUP Recipes?

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

How To Make Breakfast Burritos

Prepare The Burrito

If NOT Eating right Away

Serve Breakfast Burritos With Salsa On The Side

Looking For More BREAKFAST Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

How To Make Sundowner Soup

Finish Making The Soup

Serve The Sundowner Soup

Looking For More SOUP Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

↓↓ PRINTABLE RECIPE BELOW ↓↓

↓↓ PRINTABLE RECIPE BELOW ↓↓

Make The Brown Sugar Spice Rub

Prepare The Salmon Fillets

Pan-Sear The Brown Sugar Crusted Salmon

Serve Brown Sugar Crusted Salmon

Looking For More SALMON Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

How To Make These Pan Seared Pork Chops

Remove Pork Chops And Keep Warm

Make The Lemon, Wine & Herb Sauce In Same Skillet

Time To Serve The Seared Pork Chops!

Looking For More PORK CHOP Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

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