Category: Main Dishes


Jul
2014

Sweet N’ Sticky Polska Kielbasa

categories: Beef, Main Dishes, Pork
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Sweet n’ Sticky Polska Kielbasa only has TWO ingredients, and is an EASY and delicious family friendly recipe, using pork or beef kielbasa sausage!
Sweet n' Sticky Polska Kielbasa only has TWO ingredients, and is an EASY and delicious family friendly recipe, using pork or beef kielbasa sausage!
Yep…you heard me right, friends. This recipe for sweet n’ sticky polska kielbasa only has 2 ingredients, and is very budget friendly to make! How cool is that?

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

What Does Polska Kielbasa Mean?

Did you know that Polska Kielbasa means Polish Sausage? It is one of the most traditional foods served at Polish weddings. There are many different varieties available in grocery stores throughout the United States, and most are fairly inexpensive. You can read more about this common sausage here.

How We First Tried This Recipe For Polska Kielbasa

Almost 30 years ago my husband and I rented a room in our home to a college age friend of ours, named Kip. One night he offered to cook us dinner, and this polska kielbasa is the dish he cooked for us, along with mashed potatoes.

When I heard what “secret” ingredient he was going to cook the sausage in, I couldn’t believe my ears! It sounded completely crazy to me…but guess what?  This sweet n’ sticky polska kielbasa was absolutely delicious!

So What Is The Secret Ingredient For Sweet n’ Sticky Polska Kielbasa?

Want to know what the secret ingredient is?  COKE or PEPSI. Yep. The sugars in the cola transform into a sticky sweet glaze that coats the kielbasa slices. So good… and we’ve been making it ever since… true story.

This recipe only has two ingredients. Kielbasa (beef or pork) and Coke (or Pepsi). The only really important thing to remember is to never use a diet soda for this recipe because you have to use real, sweetened soda so the sugars in the soda will caramelize and coat the meat slices.

Can you believe it? This might possibly be the world’s simplest dinner. The caramelized sweet n’ sticky coating on the kielbasa is truly wonderful! And talk about easy? Unbelievable, but true.

Look How EASY It Is To Make Sweet n’ Sticky Polska Kielbasa

First you will need to cut the polska kielbasa into 1/2″ slices. You can use either beef or pork kielbasa to make this dish. This ring of polska kielska only cost us $2.50 on sale. Since the only other ingredient is one can of cola, you can see how INEXPENSIVE this meal can be to feed four people!

Polska kielbasa is cut into 1" slices on yellow cutting mat.

Here is the polska kielbasa all sliced, and ready to go into a hot skillet!  See how very easy this is so far?

The polska kielbasa is all sliced and ready to cook!

Brown The Kielbasa

Cook the sliced polska kielbasa in a large skillet, on medium high heat. Cook until it starts to brown on all sides, stirring often. Make sure both sides of the sausage get lightly browned. Once the kielbasa is lightly browned on both sides, pour in 3/4 can of regular cola (NOT DIET!).

Cooking polska kielbasa slices in a large skillet until lightly browned.

Why Do I Have To Use REGULAR Cola And Not Diet Cola?

The reason you want to use REGULAR cola is because the sugar present in this drink is what caramelizes during cooking. This caramelization is what coats the polska kielbasa with a sweet n’ sticky glaze. This adds wonderful flavor to the sausage!

Cola is poured into skillet with polska kielbasa slices.

How Long Do I Cook The Polska Kielbasa?

Continue to cook the kielbasa and cola on medium heat, stirring often. Continue to cook until the sauce has reduced, thickened, and coated the sausage pieces with a syrupy glaze. There should be almost no liquid left in skillet, once done. This usually takes about 20 minutes to finish.

Sweet n' sticky polska kielbasa is cooked until cola caramelizes onto meat.

Now it’s ready to serve! See how shiny that kielbasa looks? It’s that yummy sweet n’ sticky glaze coating each piece of the polska kielbasa. YUM.

Time To Eat Some Sweet n’ Sticky Kielbasa!

Serve this sweet n’ sticky polska kielbasa with mashed potatoes and a veggie, and you’ve got yourself a scrumptious, family-friendly dinner! Best part besides how it tastes? It is SO VERY EASY to double this recipe, in case you have a large family!

Close up photo of the sweet n' sticky polska kielbasa slices on plate.

Hope you’ll try this sweet n’ sticky polska kielbasa dish. Everyone I’ve made it for always loves it!  It REALLY tastes good, and is very convenient to fix when you don’t want to mess with a long, complicated recipe after a long day! If you enjoy polska kielbasa, be sure and check out my recipes for Apricot Pineapple Kielbasa Bites and Smoked Sausage Veggie Rice Skillet! It’s really good, too!

Thanks for stopping by, and I hope you will come back again soon. Be sure to check out ALL of my recipes in the Recipe Index, which is located at the top of the page. Have a GREAT day!

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 (1st and 15th) 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

Author's signature

Original Recipe Source: Kevin (Kip) Ecton

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Sweet N' Sticky Polska Kielbasa
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Sweet n' Sticky Polska Kielbasa only has TWO ingredients, and is an EASY and delicious family friendly recipe, using pork or beef kielbasa sausage!
Category: Dinner, Entree
Cuisine: American
Keyword: polska kielbasa
Servings: 4
Calories Per Serving: 393 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound package polska kielbasa (beef or pork)
  • 9 ounces cola (3/4 of 12 ounce can) (regular, sweetened cola, NOT diet!)
US Customary - Metric
Instructions

  1. Slice the entire kielbasa into 1/2 inch wide slices. Place them in a skillet and sauté on medium high heat for about 3-4 minutes, stirring occasionally, until the both sides of the kielbasa begin to lightly brown.

  2. Pour 3/4 of the can of cola into the skillet (total of 9 ounces). Cook on medium heat, stirring occasionally, until all the liquid has reduced, thickened, and glazed the meat (about 20 min.). All the liquid should be gone from the skillet.

  3. Remove kielbasa from skillet and serve hot, alongside a serving of mashed potatoes and a veggie. Enjoy!
Nutrition Facts
Sweet N' Sticky Polska Kielbasa
Amount Per Serving (1 serving)
Calories 393 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 11g69%
Cholesterol 79mg26%
Sodium 995mg43%
Potassium 268mg8%
Carbohydrates 7g2%
Sugar 5g6%
Protein 16g32%
Vitamin C 1.2mg1%
Calcium 14mg1%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Sweet n' Sticky Polska Kielbasa only has TWO ingredients, and is an EASY and delicious family friendly recipe, using pork or beef kielbasa sausage!

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Jul
2014

Ravioli With Mushrooms And Snap Peas

categories: Italian, Main Dishes, Meatless Meals, Pasta
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Ravioli with Mushrooms and Snap Peas is a unique and delicious pasta dish, flavored with Parmesan cheese, pistachios, fresh sage and lemon zest.Ravioli with Mushrooms and Snap Peas is a unique and delicious pasta dish, flavored with Parmesan cheese, pistachios, fresh sage and lemon zest.

We’ve been experiencing a bit of a heat wave here in the Pacific Northwest.  I’ve been avoiding turning on our oven at all costs, to keep our kitchen cool. We’ve been grilling almost all of our dinners outside!  Last week I decided to try a new meatless recipe for Ravioli with Mushrooms and Snap Peas! Thankfully no oven was necessary, because this dish was made on our stove top.

My husband and I loved this ravioli with mushrooms, even with a few slight changes to the original recipe! I added additional Parmesan to the sauce, and used pistachios instead of hazelnuts, and regular milk instead of evaporated.

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

Use Packaged OR Homemade Cheese Ravioli For This Recipe

The recipe calls for a package of refrigerated ravioli. I always make my own from scratch, but know that buying fresh ravioli is a real timesaver. Either type of ravioli can be used flawlessly for this recipe. The original ravioli with mushrooms recipe was found on Pinterest, via Taste of Home magazine. It sure sounded good, so I set out to try it!

What is the verdict? A delicious, unique and filling main dish. The sauce on the ravioli with mushrooms is mild, yet full of flavor. I’ve never added snap peas to any pasta recipe before, but found the crunchy texture was a welcome addition to this dish, along with the fresh sage, lemon, mushrooms, and Parmesan cheese!

I Had Fun Making The Ravioli From Scratch!

Typically I make my own ravioli…so I did! I ended up making a batch of cheese/spinach ravioli for this recipe. See? I really made the ravioli from scratch, with the help of my handy dandy pasta machine. It’s lovingly referred to as my own little pasta making factory!

Homemade ravioli that I made to use in this dish.

It was fun to be able to use some of the fresh sage leaves from our garden in this recipe!

Fresh sage leaves from the garden add great flavor to the ravioli with mushrooms.

How To Make Ravioli With Mushrooms And Snap Peas

Cook the mushrooms, garlic and onions in a large skillet. They smell wonderful as they cook down and soften. These flavorful ingredients will be part of the sauce that tops the ravioli later on.

Cooking the mushrooms, garlic and onions for this dish.

Finely grated lemon peel and sliced sage leaves are prepped, and are now ready to season the sauce for the ravioli with mushrooms!

Grated lemon zest and sliced sage leaves to add to the sauce for the ravioli.

Cook The Mushrooms For The Sauce

Cook the mushrooms down, and now it’s starting to smell really good in the kitchen, because of the onions and garlic!

The mushrooms cook down a lot in the skillet.

The ingredients for the sauce have been added to the mushroom mixture. Now the lemon peel and the sage leaves are added to the sauce, for extra flavor!

Sauce and lemon zest is added to the mushrooms in the skillet.

Cook The Ravioli WITH The Snap Peas

Let the ravioli cook for just a few minutes in boiling water. Snap Peas (from our garden-yay!) cook in same water for a couple minutes, then they are drained.

I cooked the snap peas in the same pan as the cheese ravioli.

Add the cooked and drained raviolis and snap peas to the sauce in the skillet, and then gently mix it all together!

Ravioli with mushrooms and snap peas is heated through and ready to garnish, then seve.

Serve The Ravioli With Mushrooms And Snap Peas

And now it is time to dish this meal up!  We sure think it looks good enough to eat! Chopped pistachios and grated Parmesan cheese make a great garnish for the ravioli with mushrooms!

Finished ravioli with mushrooms is garnished with chopped pistachios and Parmesan cheese.

Here’s a close up look at these delicious ravioli with mushrooms! Yum!

A close up look at one of the cheese raviolis.

Hope you will give this great dinner with ravioli and mushrooms a try! I think you will really enjoy it! Have a GREAT day!

Looking For More PASTA Recipes?

You can find all of my pasta recipes in the Recipe Index, located at the top of the page. A few pasta recipes you might want to check out are:

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 (1st and 15th) 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

Author's signatureRecipe Adapted From: http://www.tasteofhome.com/recipes/ravioli-with-snap-peas—mushrooms

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Ravioli With Mushrooms And Snap Peas
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Ravioli with Mushrooms and Snap Peas is a unique and delicious pasta dish, flavored with Parmesan cheese, pistachios, fresh sage and lemon zest.
Category: Entree
Cuisine: Italian
Keyword: ravioli with mushrooms
Servings: 8
Calories Per Serving: 387 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 package (20 ounces) refrigerated cheese ravioli (or make your own!)
  • 1 pound fresh sugar snap peas , trimmed
  • 1 Tablespoon butter
  • 1/2 pound (8 ounces) sliced fresh mushrooms (I used baby portobellas)
  • 3 shallots , finely chopped
  • 3 garlic cloves , minced
  • 2 cups milk (original recipe calls for evaporated milk - I used regular)
  • 8 fresh sage leaves , thinly sliced (or 2 teaspoons dried sage - I used fresh)
  • 1 1/2 teaspoons fresh finely grated lemon peel
  • 1 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon pepper
  • 1/2 cup grated parmesan cheese (for sauce)
  • 1/4 cup shelled and chopped pistachios , for garnish (original recipe used roasted hazelnuts)
  • 1/4 cup shredded parmesan cheese (for garnishing each dish)
US Customary - Metric
Instructions
  1. Cook the ravioli per package instructions, in a large saucepan. During the last 3 minutes, add the sugar snap peas to the water. When done, drain pasta and snap peas.
  2. While the pasta cooks, heat the butter in a large skillet over medium-high heat. Once melted, add the mushrooms, shallots and garlic. Cook this until the mushrooms become tender.
  3. Stir the milk, sage slices, grated lemon peel, lemon pepper, black pepper into the mushroom mixture; bring the ingredients to a boil. Add the 1/2 cup parmesan cheese, reduce heat, and simmer, uncovered, for approximately 2-3 minutes or until sauce has thickened up a bit.
  4. Gently add the cooked and drained ravioli and snap peas to the sauce; gently mix to combine and heat through.
  5. When ravioli is hot, place portions on each serving plate. Garnish each serving with additional grated parmesan cheese, followed by chopped pistachios. Serve and enjoy!
Nutrition Facts
Ravioli With Mushrooms And Snap Peas
Amount Per Serving (1 g)
Calories 387 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 56mg19%
Sodium 625mg27%
Potassium 380mg11%
Carbohydrates 41g14%
Fiber 4g17%
Sugar 8g9%
Protein 19g38%
Vitamin A 855IU17%
Vitamin C 35.8mg43%
Calcium 221mg22%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Ravioli with Mushrooms and Snap Peas is a unique and delicious pasta dish, flavored with Parmesan cheese, pistachios, fresh sage and lemon zest.

 

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Jul
2014

“Not Outta the Box” Macaroni And Cheese

categories: Casseroles, Main Dishes, Meatless Meals, Pasta
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“Not Outta The Box” Macaroni And Cheese is a delicious baked pasta dish, with creamy, cheesy sauce and a bread crumb topping."Not Outta The Box" Macaroni And Cheese is a delicious baked pasta dish, with creamy, cheesy sauce and a bread crumb topping.

Comfort food and macaroni and cheese go together like bad singing and Christmas caroling. Always good, no matter what! By the way,  I nominate this for the worst intro ever for “Not Outta The Box” Macaroni And Cheese”. You’re welcome…*cough, cough.

So, here’s the back story. I grew up in your typical, average, All-American household. We didn’t have a lot of money, but we were well-fed. Our Mom often fed us macaroni and cheese out of a lovely blue and gold box (go ahead – insert nationally known name brand here!), and we loved it!

Yes… we loved it…and I have to admit that my hubby and I occasionally STILL eat it when we want something quick cheesy. Truth. We can’t help ourselves, because it’s in our family genes, I guess. The recipe I am sharing is for a BAKED version of this creamy and very cheesy pasta dish.

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

Sometimes I crave a homemade version of those cheesy macaroni noodles and don’t want to use a box mix, filled with orange cheese-like substances. I wanna go full out and make it  FRESH! I found this easy and very tasty recipe on Pinterest (my “go to”) for quick recipe searches. We tried it, and loved it. End of story. Oh yeah…they all lived happily ever after, their little tummies filled with homemade “not outta the box” macaroni and cheese.

Bake And Serve “Not Outta The Box” Macaroni And Cheese

Now wasn’t that a nice little story? Well, here’s the nice little recipe. My photos of this dish are not some of my best, but don’t let that mess with your head. This is a great recipe for “not Outta The box” Macaroni And Cheese. Hope you enjoy it!

"Not Outta The Box" Macaroni and Cheese after it finished cooking.

Hope you enjoy this recipe. It really is good (despite my horrible photos).Thank you for stopping by, and have a great day.

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 great pasta recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

Recipe Source: http://www.iheartnaptime.net/homemade-macaroni-and-cheese/

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"Not Outta the Box" Macaroni And Cheese
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

"Not Outta The Box" Macaroni And Cheese is a delicious baked pasta dish, with creamy, cheesy sauce and a bread crumb topping.

Category: Entree
Cuisine: American
Keyword: macaroni and cheese
Servings: 6 servings
Calories Per Serving: 873 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 lb. elbow macaroni noodles
  • 1/4 cup (1/2 cube) butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup whipping cream (I used heavy)
  • 1 Tablespoon yellow table mustard
  • 3 cups sharp cheddar cheese , grated
  • 1 cup medium cheddar cheese , grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon creole seasoning (or you may substitute seasoning salt)
  • 1/4 teaspoon ground black pepper
  • 1 cup additional grated cheddar cheese (to top dish with prior to baking)
  • 1/2 cup seasoned bread crumbs (for topping - optional)
US Customary - Metric
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook the elbow macaroni noodles according to package directions. Remove and drain once macaroni is cooked.
  3. In a separate large saucepan, melt the butter on low heat. When melted, whisk in the flour. Cook these two ingredients together for 3-4 minutes. Stir constantly while these are cooking.
  4. Add the salt, pepper and creole seasoning (or seasoning salt) to the flour mixture.
  5. Add the milk, whipping cream and mustard. Whisk these ingredients until they are well combined.
  6. Add the sharp and medium grated cheddar cheese. Stir these as they melt. Stir until the mixture is smooth.
  7. Add the drained macaroni to the cheese mixture; stir it to combine.
  8. Spray a 9x9 baking dish with non-stick spray. Pour the macaroni and cheese mixture into this dish. Add the additional cheese on top, followed by the bread crumbs.
  9. Bake at 350 degrees for 20 minutes, or until cheese is bubbly and the dish is beginning to turn golden brown on top. Serve and enjoy.
Nutrition Facts
"Not Outta the Box" Macaroni And Cheese
Amount Per Serving (1 g)
Calories 873 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 31g194%
Cholesterol 152mg51%
Sodium 1083mg47%
Potassium 210mg6%
Carbohydrates 70g23%
Fiber 2g8%
Sugar 4g4%
Protein 34g68%
Vitamin A 1660IU33%
Vitamin C 0.2mg0%
Calcium 781mg78%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!"Not Outta The Box" Macaroni And Cheese is a delicious baked pasta dish, with creamy, cheesy sauce and a bread crumb topping.

 

 

 

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Jun
2014

Farfalle Pasta with Arugula and Sun-Dried Tomatoes

categories: Italian, Main Dishes, Meatless Meals, Pasta
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Farfalle Pasta with Arugula and Sun-Dried Tomatoes is a delicious dish, cooked in a skillet and topped with Parmesan cheese and breadcrumbs!Farfalle Pasta with Arugula and Sun-Dried Tomatoes is a delicious dish, cooked in a skillet and topped with Parmesan cheese and breadcrumbs!

A few nights ago I made this Farfalle Pasta with Arugula and Sun-Dried Tomatoes for our dinner. I found the recipe on Pinterest, and noticed the original recipe was from celebrity chef, Mario Batali (from the TV Show “The Chew”. It sounded good, so I decided to give it a try.

I was happy that two of the main ingredients in the dish were sun-dried tomatoes and arugula. Hmmm…how convenient! Last Fall I dehydrated some of the yummy tomatoes from my garden, and still had some nestled in a jar of olive oil. I am growing arugula in my garden this year, so out to the garden I went to gather the amount needed for this recipe. The original recipe called for spaghettini pasta, but I decided to go with Farfalle (bow-tie pasta), because I had it in my pantry! I made a couple of minor tweaks to the original recipe to suit our taste, then prepared it for dinner! It was really quite good (and TOTALLY easy to make!).

My husband and I loved that this is not a “heavy” pasta dish (AKA “Gut-Bomb”), loaded down with thick sauces. The concentrated flavor of sun-dried tomatoes, paired with the slightly “peppery” taste of the arugula, a touch of white wine, a little Parmesan cheese, etc. makes this a great entree!

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

Prepping Some Of The Ingredients

Here’s how to make this dish: Get your ingredients prepped before beginning. Arugula from the garden. Check. Sun-Dried Tomatoes in oil. check. Minced garlic. Check. Begin cooking the pasta according to package directions, remembering to reserve the starchy cooking water when done.

Arugula, sun-dried tomatoes and garlic, ready to add to the pasta dish.

Making the Sauce

Gently cook the garlic in olive oil. You will notice how it smells pretty good in the ol’ kitchen right now!

Minced garlic is cooked in hot olive oil.

Add the sun-dried tomatoes and some red chili flakes to the garlic. Stir well to combine and keep the garlic from burning.

Sun-dried tomatoes and red chili flakes are added to the garlic in the skillet.

Pour white wine and some of the starchy pasta water (from cooking the pasta) into the skillet.. Give it all a good stir to combine these ingredients.

White wine and starchy pasta water are added to the sun-dried tomatoes.

Last Steps

Add the al dente cooked and drained pasta and arugula to the tomato mixture. Use tongs to combine. The heat will wilt down the arugula. The farfalle pasta with arugula is starting to look pretty good, right?

Drained pasta and arugula are added to the skillet.

Sprinkle the pasta with some Parmesan cheese, bread crumbs and a little extra salt, to taste. Toss to combine. Now it’s REALLY smelling good in the ol’ kitchen! Make sure the ingredients are heated through, and then the dish is ready to enjoy.

Farfalle Pasta with Arugula is mixed with Parmesan cheese and bread crumbs.

Serve The Farfalle Pasta With Arugula and Sun-Dried Tomatoes

Divide the farfalle pasta with arugula evenly between serving plates. Garnish each serving with extra bread crumbs, Parmesan cheese, and serve hot. Easy Peasy.

Farfalle Pasta with Arugula and Sun-Dried Tomatoes, on a plate, and ready to eat.

See? That wasn’t very hard to make, was it? Trust me- the farfalle pasta with arugula and sun-dried tomatoes really tastes GOOD! 

A serving of Farfalle Pasta with Arugula and Sun-Dried Tomatoes, topped with bread crumbs. Hope you enjoy this meal!  I enjoyed the simplicity involved with making this dish, and was pleasantly surprised how much flavor was in every bite! I hope you’ll give it a try when you want to get dinner on the table in a short amount of time! The recipe serves 4, so there’s plenty for everyone! Have a great day!

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 some wonderful recipes featuring pasta, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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

Author's signatureRecipe Adapted From: http://abc.go.com/shows/the-chew/recipes/Mario-Batali-Spaghettini-Sun-Dried-Tomatoes-Arugula

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Farfalle Pasta with Arugula and Sun-Dried Tomatoes
Prep Time
10 mins
Cook Time
13 mins
Total Time
23 mins
 

Farfalle Pasta with Arugula and Sun-Dried Tomatoes is a delicious dish, cooked in a skillet and topped with Parmesan cheese and breadcrumbs!

Category: Entree
Cuisine: Italian
Keyword: farfalle pasta
Servings: 4
Calories Per Serving: 471 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/8 cup olive oil
  • 4 garlic cloves , minced (or thinly sliced)
  • 8 oil packed sun-dried tomato halves , sliced
  • 1/8 cup dry white wine
  • 1 Tablespoon salt (for pasta water)
  • 3/4 lb. Farfalle (bow-tie) pasta
  • 3 cups baby arugula , trimmed
  • 8 quarts water (to cook pasta)
  • 1/2 teaspoon red chili flakes
  • 1/3 cup bread crumbs
  • 1/3 cup Parmesan cheese (green shaker can variety)
  • Additional salt and pepper , to taste
US Customary - Metric
Instructions
  1. Make the sauce: Bring the water to a boil in a large stockpot. Add the Tablespoon of salt to the boiling water.
  2. While the water is coming to a boil, heat the olive oil (medium heat) in a large skillet.
  3. Add the minced garlic to the olive oil and saute it until it is golden brown. This only takes a minute or so. Be careful NOT to burn the garlic!
  4. Add the white wine and the sun-dried tomatoes to the oil/garlic mixture in the skillet. Bring this to a boil, then remove skillet from the heat.
  5. Make the pasta: Drop the Farfalle into boiling, salted water. Cook the past for 1 minute less that the package instructions say. right before the pasta is finished, ladle out 1/4 cup of the pasta cooking water (be careful...it's HOT).
  6. Drain pasta, then add pasta and chili flakes to the skillet with the tomato mixture.
  7. Heat on medium heat, stirring the pasta, etc. This liquid will begin to be absorbed into the pasta as it finishes cooking.
  8. Add arugula to the skillet and mix well. Cook for another minute or so, until pasta is nicely coated with the sauce.
  9. Add Parmesan cheese and breadcrumbs to top of pasta.
  10. Taste pasta, to determine whether to add additional salt and pepper. We found adding a bit of salt and a little bit extra Parmesan to the pasta made it perfect!
  11. Serve immediately while pasta is hot! Garnish with additional breadcrumbs or Parmesan cheese, if desired. Enjoy!
Nutrition Facts
Farfalle Pasta with Arugula and Sun-Dried Tomatoes
Amount Per Serving (1 g)
Calories 471 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 2068mg90%
Potassium 368mg11%
Carbohydrates 73g24%
Fiber 3g13%
Sugar 3g3%
Protein 16g32%
Vitamin A 570IU11%
Vitamin C 9.3mg11%
Calcium 222mg22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Farfalle Pasta with Arugula and Sun-Dried Tomatoes is a delicious dish, cooked in a skillet and topped with Parmesan cheese and breadcrumbs!

 

 

 

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Jun
2014

Chicken Marsala

categories: Chicken, Italian, Main Dishes
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Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers dish in about 30 minutes!Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers version in about 30 minutes!

Time for another chicken dish…today’s recipe is Chicken Marsala, and let me tell ya… it is GOOD!! This recipe is a ridiculously EASY Weight Watcher’s version that I made several times while following a WW program.

The recipe takes just  a little over half an hour to prepare! How’s THAT for a quick and easy meal!? This dish is a lightened up version of this very popular Italian main course.  Cooked chicken breasts are covered with a delicious mushroom and Marsala wine sauce

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

Chicken Marsala is Named After The Italian Wine Used In Recipe

According to Wikipedia, Marsala wine is produced in the region surrounding the Italian city of Marsala, in Sicily. It was originally made, and got it’s name as a simple table wine. Marsala wine was later fortified, and produced to endure long ocean voyages (several hundred years ago) to other countries in Europe. That was how this humble Italian table wine became known throughout the world.

How To Serve Chicken Marsala

Chicken Marsala can be served over rice or noodles. The mushroom and Marsala wine sauce goes equally well with either. Here it is, served on top of cooked egg noodles. The chicken is added to top of rice or noodles. A mushroom/Marsala sauce is then spooned over chicken to serve.

Chicken Marsala is served on a bed of egg noodles, with green beans on the side.

The mushroom wine sauce is wonderful…so yummy. Chicken Marsala is really good served on a bed of rice…the rice is great to “sop up” that tasty sauce!

Chicken Marsala is served on a bed of rice, with mixed vegetables on the side.

This recipe for chicken Marsala makes 4 servings. If you follow a WW program, each serving (minus rice or noodles) has a value of 5 Points Plus. It also comes in under 250 calories! All that said, it is a pretty tasty chicken dish that I enthusiastically recommend, especially if you are trying to cut out extra calories, but want flavorful, easy dishes to eat and enjoy.

Hope you enjoy this simple, lightened up chicken Marsala! It really is delicious! I also have this dish prepared for people following the “21 Day Fix” eating program. You can find the “21 Day Fix” recipe (equally healthy) for chicken marsala here.

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious recipes for chicken you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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

Author's signatureRecipe Source: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=93721

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chicken Marsala
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers version in about 30 minutes!
Category: Entree
Cuisine: Italian
Keyword: chicken marsala
Servings: 4 servings
Calories Per Serving: 228 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons olive oil
  • 3 cups fresh mushrooms , sliced
  • 1 pound boneless , skinless chicken breasts (4 - 4 ounce pieces, uncooked)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black ground pepper
  • 1/2 cup Marsala table wine
  • 1 1/4 cups beef broth (reduced sodium), divided
  • 1 1/2 Tablespoons cornstarch
  • Rice or egg noodles, if desired
US Customary - Metric
Instructions

  1. In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms to the skillet; saute them until they release liquid and are tender (about 5 minutes).

  2. While the mushrooms are cooking, season the chicken breasts (on both sides) with the thyme, salt and pepper.

  3. When the mushrooms are finished cooking, move them to the outer edge of your skillet. Put the chicken breasts into the middle of the skillet; cook chicken breasts until they are golden. This will take about 3 minutes per side.

  4. Add the Marsala wine to the skillet. simmer for 1 minute. Add only 3/4 cup of the beef broth (reserve the other 1/2 cup), and simmer (uncovered) until the chicken breasts are cooked through. this will take 8-9 minutes.

  5. In a separate bowl, dissolve cornstarch into remaining 1/2 cup of beef broth; add this mixture to skillet. Simmer all ingredients until sauce thickens (about 1 minute). Stir constantly and mix mushrooms into the sauce. Remove from heat.

  6. If desired, serve chicken on top of hot cooked rice or egg noodles. Serve the chicken breasts with the mushroom wine sauce spooned over the top. Use all the sauce. (There will be about 1/3 cup of the sauce per chicken breast. Garnish with additional dried thyme, if desired. Serve, and enjoy!

Recipe Notes

NOTE: Caloric calculation does not include optional rice or egg noodles.

Nutrition Facts
Chicken Marsala
Amount Per Serving (1 serving)
Calories 228 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 708mg31%
Potassium 716mg20%
Carbohydrates 9g3%
Sugar 3g3%
Protein 27g54%
Vitamin A 35IU1%
Vitamin C 2.9mg4%
Calcium 15mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers version in about 30 minutes!

 

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Jun
2014

Make It Yourself Pepperoni Pizza

categories: Italian, Main Dishes
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Make it yourself pepperoni pizza from scratch! It’s easy to prepare, easy on the budget, and is absolutely delicious! Makes 2 medium pizzas!
Make it yourself pepperoni pizza from scratch! It's easy to prepare, easy on the budget, and is absolutely delicious! Makes 2 medium pizzas!
True confession: I LOVE pizza…greasy, cheesy, hot, pepperoni pizza! (LOVE being the key word here, folks!)  And you know what? I even like to make it from scratch sometimes!  So today I am sharing how to make it yourself! Pepperoni Pizza. When we want pizza, most of the time my husband or I will simply pick up the phone and call our favorite pizza place and order a large pizza.  It’s CONVENIENT. The hardest part is simply picking out WHICH kind of pizza our family can agree on.

Well, I personally like almost every single kind of pizza (shocking, I know!), but honestly, my all time favorite still is pepperoni pizza…greasy, and dripping with hot, stringy melted cheese.  You know what I’m talkin’ about… the kind that has lots of melted cheese and floppy pepperoni that slide off onto your chin and scald you for life? Yeah…THAT kind.

Several years ago, I decided to try making pizza at home as a way to learn how…and to save money.  I wasn’t sure if I would like the results (can anything taste better than a great take-out pizza?), but I am happy to say that making my own pizza turned out to be fun and tasty!  Oh yeah- the cost is way less than ordering take out.

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

Making Homemade Pepperoni Pizza

This is a recipe for basic pepperoni pizza, but it doesn’t take a rocket scientist to tell you how easy it is to “make it your own” and add whatever toppings you love.  I’ve morphed this basic recipe so many ways I can’t even count, at this point!  I like to use my bread machine to make the dough, but I’ve included directions for making it using a stand mixer with a dough hook OR by simply kneading it by hand.

First you make the dough. Use either: a bread machine, a dough hook on a stand mixer, or your own hands and brute strength to make it.

Dough is mixed, risen, and ready to make pepperoni pizza!The next thing to do is to roll the dough out on a pizza pan and add the sauce (again, whatever kind floats your boat)…I usually just end up using spaghetti sauce and fancy-ing it up with additional spices like garlic powder, oregano, etc.

Pizza dough is rolled out, then covered with sauce.
Now Add the GOOD Stuff

Add the mozzarella cheese, and follow that up with the pepperoni slices, or other toppings, as desired – whatever YOUR favorite toppings are!

Mozzarella cheese and pepperoni slices are added to pizza.Ready To Bake The Pepperoni Pizza!

Sprinkle the top of the pizza with additional oregano, Parmesan cheese, red pepper flakes, and a few other spices (if desired), and into the hot oven it goes. This recipe makes two pizzas, which is great if you have a lot of mouths to feed (or if you just want some tasty leftovers for lunch!). 

The pepperoni pizza only takes about 20 minutes in a hot (400 degree) oven to bake. Before you know it, you’re pulling two hot pepperoni pizzas out of the oven. Yum! I really hope you will give these a try. You can always make the dough early in the day, wrap it up real tight in plastic wrap and refrigerate it until you are ready to prepare the pizzas!

Pepperoni pizza, straight out of the hot oven!

I hope you will give this recipe for pepperoni pizza a try! If you are pushed for time and can’t make homemade dough, you can always buy a ball of pizza dough at the store (many stores carry this in the deli section), OR you might have a local pizza place that will sell you their dough. I hope you are successful, so you can see just how easy it is to make homemade pepperoni pizza!

For another interesting way to cook pizzas, you might enjoy looking at my blog post showing how to make grilled pizzas on your BBQ! Sure helps keep the kitchen cool during hot summers!

Looking For More PIZZA Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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 GREAT day!

Author's signature Dough Recipe Source: Oster Deluxe Bread & Dough Maker Handbook (c 1994 Sunbeam-Oster Household Products)

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Make It Yourself! Pepperoni Pizza
Prep Time
1 hr 30 mins
Cook Time
20 mins
Total Time
1 hr 50 mins
 
Make your own pepperoni pizza from scratch! It's easy to prepare, easy on the budget... and tastes absolutely delicious! Recipe makes 2 medium pizzas!
Category: Entree
Cuisine: Italian
Keyword: pepperoni pizza
Servings: 16 slices (2 pizzas)
Calories Per Serving: 262 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the dough:
  • 1 cup , plus 2 Tablespoons warm water (not hot)
  • 2 Tablespoons olive oil (or vegetable oil, if desired)
  • 3 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 2 1/2 teaspoons regular active dry yeast , bread machine yeast, or quick-acting active dry yeast
For the pizza (these ingredients will be split between two pizzas):
  • 1 1/2 cups pizza or spaghetti sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano (+ additional 1/4 teaspoon for sprinkling on top of prepared pizza)
  • 1/4 teaspoon dried basil
  • 1/2 cup Parmesan cheese (+ additional 2 Tablespoons for sprinkling on top of prepared pizza)
  • 4 cups Mozzarella cheese
  • 1 package Pepperoni slices
  • Additional toppings , as desired (oregano, Parmesan cheese, red pepper flakes, etc.)
US Customary - Metric
Instructions
  1. Prepare the dough. IF USING BREAD MACHINE: Place the dough ingredients into the bread pan in the order given. Select white Dough cycle. IF USING DOUGH HOOK ON STAND MIXER: Dissolve the yeast in the water in a small bowl. Let it sit for 5 minutes until it becomes frothy (meaning the yeast is "good"). Add the other ingredients, and mix into the flour. Using the dough hook, mix well for 5 minutes until all dry ingredients are incorporated. Turn out into a lightly sprayed large bowl, cover with a towel and let it sit in a warm spot to rise until nearly doubled in size (about an hour). Punch down the dough, then knead it until smooth on a lightly floured surface. IF MAKING BY HAND: Follow directions for stand mixer, except knead the dough by hand on a clean, lightly floured surface for at least 5 minutes.
  2. When dough is ready, divide it into two pieces. Put each half on a pizza pan (or large cookie sheet). Pat the each piece of dough out (with floured fingers) into a 12 inch circle.
  3. Preheat oven to 400 degrees.
  4. Mix the garlic powder, oregano and basil into the sauce. Spread each pizza circle with half of the prepared sauce.
  5. Sprinkle half of the Parmesan cheese over each pizza.
  6. Sprinkle half of the mozzarella cheese over each pizza.
  7. Sprinkle the tops of the pizza with a little bit of oregano, Parmesan cheese, red pepper flakes, etc. (to garnish).
  8. Cook the pizzas at 400 degrees for approximately 20 minutes (everyone's oven is different, so keep an eye on them for the last couple minutes!). Remove pizzas when the crust is light brown and the cheese is bubbly! Enjoy!
Nutrition Facts
Make It Yourself! Pepperoni Pizza
Amount Per Serving (1 slice)
Calories 262 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 35mg12%
Sodium 680mg30%
Potassium 172mg5%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 1g1%
Protein 13g26%
Vitamin A 315IU6%
Vitamin C 1.7mg2%
Calcium 187mg19%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make it yourself pepperoni pizza from scratch! It's easy to prepare, easy on the budget, and is absolutely delicious! Makes 2 medium pizzas!

 

 

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May
2014

Tonkatsu Pork

categories: Asian, Main Dishes, Pork
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Tonkatsu pork originated in Japan, and is a simple dish to make, with lightly seasoned, panko crumb crusted pork cutlets, pan-fried until crispy. Tonkatsu pork originated in Japan, and is a simple dish to make, with lightly seasoned, panko crumb crusted pork cutlets, pan-fried until crispy.

Did you say Tankatsu Pork…huh? Never heard of it before. Well, I had never heard of it, until I saw a recipe for it while searching the internet for pork recipes.

Wikipedia describes Tonkatsu Pork as a “Japanese food, which consists of a breaded deep-fried pork cutlet, which originated in Japan in the 19th century.” It was originally called Katsu, and is believed to have been served for the first time at the Regatei Restaurant in Tokyo in 1899.  At the time it was thought of as the Japanese version of fine European cuisine.

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

So What Is Tonkatsu Pork ?

Basically, Tonkatsu Pork is a thin pork cutlet, seasoned, and fried with a Panko crumb coating. The panko crumbs give the cutlet a wonderfully crunchy texture. It is ridiculously easy to prepare, and tastes really good.

This entree is really not hard at all to make, and I must say, the pork was wonderful! I served it with a side dish of Orzo With Parmesan, which is a great tasting side dish! This recipe would also be good served with homemade rice pilaf! I sure hope you will give this recipe for tonkatsu pork a try! I really do think you will enjoy it. Have a great day!

Looking For More PORK Recipes?

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

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 (1st and 15th) 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

Author's signatureRecipe Adapted From: http://www.lifesambrosia.com/2010/10/tonkatsu-pork-recipe.html

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Tonkatsu Pork
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Tonkatsu pork originated in Japan, and is a simple dish to make, with lightly seasoned, panko crumb crusted pork cutlets, pan-fried until crispy.

Category: Entree
Cuisine: Japanese
Keyword: tonkatsu pork
Servings: 4 servings
Calories Per Serving: 363 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 boneless pork cutlets (or boneless chops, pounded to 1 1/4 " thick)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup all-purpose flour
  • 1 large egg , beaten
  • 1 1/2 cups Panko bread crumbs
  • 1 Tablespoon Vegetable or Canola oil , plus more, for frying
US Customary - Metric
Instructions
  1. Lightly season the pork cutlets with salt and pepper (not the measured amounts in ingredient list, just a light sprinkle on both sides to help season the meat)
  2. Set up an "assembly line" for dipping the pork in this order: A bowl with the flour, a bowl with the beaten egg, and a bowl with the Panko crumbs.
  3. Season the flour with 1/2 teaspoon of the salt, 1/4 teaspoon of the flour, and the garlic powder.
  4. Mix the rest of the salt and pepper in with the Panko crumbs.
  5. Dip pork cutlets (one at a time) into the flour (turning to coat both sides), then dip into the egg mixture (fully coating cutlet). Let egg mixture run off of pork, then dip into the Panko crumb coating (fully cover the cutlet on both sides). Set aside and repeat.
  6. Pour oil into large skillet until you have 1/4 " depth covering the bottom. Heat on medium high until hot. You can test the heat...put a couple of panko crumbs into the oil. If they sizzle, the oil is ready.
  7. When oil is hot, carefully add the 4 cutlets (the meat should sizzle). Cook 4-5 minutes on one side, then carefully flip the cutlet over and cook the other side for 4-5 minutes. When done, the coating on the cutlets should be a beautiful golden brown.
  8. When fully cooked, remove from heat, and serve. Enjoy!
Nutrition Facts
Tonkatsu Pork
Amount Per Serving (1 serving)
Calories 363 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 129mg43%
Sodium 827mg36%
Potassium 594mg17%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 1g1%
Protein 36g72%
Vitamin A 60IU1%
Calcium 54mg5%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Tonkatsu pork originated in Japan, and is a simple dish to make, with lightly seasoned, panko crumb crusted pork cutlets, pan-fried until crispy.

 

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May
2014

Fully Stuffed Calzones

categories: Italian, Main Dishes, Sandwiches
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Fully stuffed calzones are yummy baked “Italian hand pies”, filled with Italian sausage, pepperoni, green peppers, mushrooms, mozzarella cheese, etc.
Fully stuffed calzones are yummy baked "Italian hand pies", filled with Italian sausage, pepperoni, green peppers, mushrooms, mozzarella cheese, etc.
Ever eaten Fully Stuffed Calzones? Maybe you’re saying, “Ever EATEN  fully stuffed calzones? I don’t even know WHAT a calzone is!” Well, here is the answer some of you have been waiting for.

Webster’s Dictionary offers this definition of a calzone: “a food originally from Italy that consists of baked or fried dough folded over and filled with tomato sauce, cheese, etc.”. Ugh…that’s okay, IF you know what etc. means. MY rookie definition is: a calzone is a baked pizza dough “handpie”, filled with all of our favorite pizza toppings!

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

How I Came Up With This Recipe For Fully Stuffed Calzones

A year or two ago I made some homemade pizza dough (thinking I would throw together a pizza for dinner). Once the dough was prepared, I decided to switch it up and try my hand at creating FULLY STUFFED calzones, without using a recipe. Note: if you use purchased pizza dough, you will save some time!

I gathered up the toppings our family loves on a great tasting pizza, cooked it, and then made 6 pizza dough balls. Each of the dough balls was rolled into a circle, and I put the filling and sauce inside, and sealed them all up. The dough was then brushed with egg, and I added a couple garnishes. My final act was to put them in the oven and cross my fingers while they baked.

Beginning to cook some of the calzone filling ingredients in skillet.

Boy, was I surprised at how great looking these fully stuffed calzones turned out! And guess what?  Once we tasted them, we were amazed at how delicious they were. Who knew? So that’s my story of creating these…and now YOU know.

You can either crimp the edges of the pastry dough with a fork, or you can roll the edges, like shown in this photo below.

Fully stuffed calzone, hot from the oven!

Even though there are quite a few ingredients, the directions for these fully stuffed calzones are pretty simple…I hope you’ll give them a try!

If you enjoy these Italian handpies, you will probably also be interested in making grilled pizzas on your BBQ or making a simple pepperoni pizza from scratch! Have a great day, and don’t forget to check out ALL of my recipes in the Recipe Index, located at the top of the page.

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 (1st and 15th) 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 GREAT day!

Author's signature

Dough Recipe Source: The Oster Deluxe Bread And Dough Maker Owner’s Handbook (c. 1994 Sunbeam-Oster Household Products) Calzone Filling Source: My brain.

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Fully Stuffed Calzones
Prep Time
1 hr 30 mins
Cook Time
25 mins
Total Time
1 hr 55 mins
 
Fully stuffed calzones are yummy baked "Italian hand pies", filled with Italian sausage, pepperoni, green peppers, mushrooms, mozzarella cheese, etc.
Category: Main Dishes
Cuisine: Italian
Keyword: fully stuffed calzones
Servings: 6 calzones
Calories Per Serving: 680 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the dough: (or use your favorite pizza dough recipe)
  • 1 cup water
  • 1 Tablespoon olive oil (or vegetable oil)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons regular active dry yeast (or quick acting active dry yeast)
For The Filling:(or use your favorite pizza ingredients)
  • 3/4 cup spaghetti sauce
  • 1 1/2 cups mozzarella cheese , grated
  • 1/2 cup parmesan cheese
  • 1 Tablespoon olive oil
  • 3 Italian sausage links (casings removed)
  • 1 cup mushrooms , sliced
  • 1/2 cup brown onion , chopped
  • 1/2 cup green pepper , chopped
  • 1 cup pepperoni slices
  • 1 egg , slightly beaten (to brush on tops of calzones, prior to baking)
  • Oregano (dried) and Parmesan Cheese (to sprinkle on tops of calzones, prior to baking)
US Customary - Metric
Instructions
Using bread machine:
  1. Put all the dough ingredients into the bread pan in the order listed. Select DOUGH cycle.
  2. When dough is done, preheat the oven to 375 degrees.
  3. Divide dough into 6 equal dough balls. Roll each dough ball into a 7 inch circle on a lightly floured work surface.
If making by hand:
  1. Mix the yeast and water in a large bowl or base of a stand mixer. Stir well, then let it sit for 5 minutes to "proof".
  2. Add oil, sugar and salt. Stir well to combine.
  3. Add the flour and mix well with your (clean) hands or use the dough hook on your stand mixer.
  4. Knead dough (either by hand on a lightly floured surface or stand mixer) for 5-8 minutes, until the dough ball is smooth and elastic (you don't want it to be sticky).
  5. When dough ball is ready, place it in a lightly oiled large bowl. Flip it over to the other side, making sure the dough is coated with oil. Place a slightly damp dish towel over the top of the bowl.
  6. Put the covered bowl in a warm place and let the dough rise until it has doubled in size. This usually takes about an hour. Follow instructions above (under bread machine instructions) for forming the dough into individual circles
Make filling for the calzones while dough is rising:
  1. Heat the olive oil in a large skillet.
  2. When skillet is hot, add the Italian sausage (casings removed), mushrooms, onions, and green peppers. Saute, crumbling the sausage into small pieces with a spoon as it cooks. Right before sausage mixture is fully cooked, add the minced garlic. When done, remove from heat to cool.
To fill the calzones:
  1. Spread one heaping Tablespoon of the spaghetti sauce on each dough circle to within 1 inch of edge. (Don't go all the way to the edge because the sauce will leak out while cooking)
  2. Place the sausage/mushroom/onion/pepper filling on top of the sauce but only on HALF of each circle, to within 1 inch of the edge. (Remember the filling is for 6 calzones - disperse evenly!)

  3. Add the pepperoni slices. (again...disperse evenly to within 1 inch of edge). Add the mozzarella cheese (same instructions as above). Add Parmesan cheese (same instructions as above)

To seal the calzones and prepare for baking:

  1. Carefully fold the dough over the filling to form a half circle. Makes sure edges touch.  Pinch edges securely with your fingers (to seal), then use the tines of a fork to crimp the dough all the way around the edge to securely seal. You want the edges sealed well to prevent leakage.

  2. Gently lift and place the calzones on a large cookie sheet (or sheets). Brush the tops of the calzones with the beaten egg. Sprinkle tops of calzones with crushed dried oregano and parmesan cheese.

  3. Bake at 375 degrees for 25-30 minutes or until they are golden brown. Remove from oven to a wire rack, and let cool for a couple minutes. Serve and enjoy!

Recipe Notes

**Use whatever pizza ingredients you like for filling!

Nutrition Facts
Fully Stuffed Calzones
Amount Per Serving (1 calzone)
Calories 680 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 15g94%
Cholesterol 117mg39%
Sodium 1613mg70%
Potassium 525mg15%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 3g3%
Protein 30g60%
Vitamin A 470IU9%
Vitamin C 14.6mg18%
Calcium 273mg27%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Fully stuffed calzones are yummy baked "Italian hand pies", filled with Italian sausage, pepperoni, green peppers, mushrooms, mozzarella cheese, etc.

 

 

 

 

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May
2014

Orzo With Parmesan

categories: Italian, Side Dishes
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Orzo with Parmesan cheese is a simple, inexpensive and delicious side dish you will really enjoy! It is a perfect accompaniment for beef, pork, poultry or fish!Orzo with Parmesan cheese is a simple, inexpensive and delicious side dish you will really enjoy! It is a perfect accompaniment for beef, pork, poultry or fish!

Several months ago I found this simple and tasty recipe on Pinterest. I was searching for a new “side dish” to serve with some grilled chicken, and discovered this one for Orzo With Parmesan. It’s a KEEPER, and I now rotate it into our meals fairly regularly!

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

What Is ORZO?

Orzo is Italian for the cereal grain “barley”. It is a short-cut pasta which is shaped like a large grain of rice (Wikipedia). To be honest, I had never made anything with orzo (except maybe Rice-A-Roni?) in it the entire time I’ve been married (almost 37 years), so I wasn’t sure how it would turn out, or even IF we would like it.

Well… we LOVED it! The melted Parmesan cheese and green onions send this dish over the top. The recipe is simple… and delicious!

Long grain orzo is used for this side dish.

How To Make Orzo with Parmesan

The recipe is a very simple, inexpensive, and filling side dish to prepare. Just bring the chicken broth to boil on your stove top, add the pasta; reduce the heat to medium-low and cook for 9-10 minutes.

You will need to stir the orzo occasionally to prevent it from sticking to the bottom of your pan. When the  orzo is fully cooked and tender , stir in the green onions, Parmesan cheese and garlic powder until fully incorporated into pasta.

Parmesan cheese is added to cooked orzo pasta.
Season Then Serve Orzo With Parmesan

Add salt and pepper, to taste. Stir to combine, and then place the hot orzo into a serving dish.

Orzo with Parmesan is served hot, with a green onion garnish.

Sprinkle a few extra green onions on top, and serve while HOT! I really hope you enjoy this dish. We sure do!

Orzo With Parmesan is served hot, in a blue serving bowl.

Hope you enjoy this simple, but delicious side dish of orzo with Parmesan! Have a great day. If you enjoy this side dish, you will enjoy my recipes for Broccoli Au Gratin Rice Pilaf, Easy Homemade Rice Pilaf. .

Looking for More Recipes Using ORZO?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have other delicious recipes using orzo, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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 GREAT day!

Author's signature

Recipe adapted from: http://www.melskitchencafe.com/simple-orzo-pilaf/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Orzo With Parmesan
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Orzo with Parmesan cheese is a simple, inexpensive and delicious side dish you will really enjoy! It is a perfect accompaniment for beef, pork, poultry or fish!
Category: Side Dish
Cuisine: American
Keyword: orzo with parmesan
Servings: 4
Calories Per Serving: 201 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups chicken broth
  • 1 cup long grain orzo pasta
  • 2 green onions (white and green parts), thinly sliced
  • 1/2 cup freshly grated or shaved Parmesan cheese
  • 1/4 teaspoon garlic powder
  • Salt and pepper , to taste
US Customary - Metric
Instructions
  1. In a large saucepan, bring the chicken both to a boil.

  2. Stir in the orzo and reduce heat to medium-low. Cook the orzo uncovered for 9-10 minutes, stirring occasionally to prevent sticking. When the broth has been absorbed and pasta is tender, remove the pan from the heat.

  3. Stir in the green onions (save a few for garnish), Parmesan cheese, and garlic powder. Stir until cheese has fully melted into the orzo. Season to taste with the salt and pepper.

  4. Place orzo into serving dish and garnish with sliced green onions. Serve orzo immediately while HOT! (pasta will cool quickly)

Nutrition Facts
Orzo With Parmesan
Amount Per Serving (1 g)
Calories 201 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 11mg4%
Sodium 634mg28%
Potassium 209mg6%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 1g1%
Protein 10g20%
Vitamin A 170IU3%
Vitamin C 9.3mg11%
Calcium 158mg16%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Orzo with Parmesan cheese is a simple, inexpensive and delicious side dish you will really enjoy! It is a perfect accompaniment for beef, pork, poultry or fish!

 

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May
2014

Melon Con Prosciutto

categories: Appetizers, Italian, Side Dishes
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Melon con Prosciutto- a refreshing, easy appetizer or side dish, with fresh ripe cantaloupe and prosciutto slices- delicious on a warm Spring or Summer night!Melon con Prosciutto- a refreshing, easy appetizer or side dish, with fresh ripe cantaloupe and prosciutto slices- delicious on a warm Spring or Summer night!

It’s supposed to be 90 degrees here in Portland this week- whew! Time for a great chilled cantaloupe and prosciutto appetizer, right?  You will LOVE this classic “recipe” for Melon Con Prosciutto!

This unbelievable weather has put me in the mood for summer BBQ’s and light meals. I was reminded of a themed dinner we celebrated with good friends a couple of years ago. My dear friend, Shari made us this great dish for the appetizer that evening! It’s beautiful AND delicious, so it’s is a perfect appetizer for any gathering, especially on a warm evening!

The chilled and sweet, ripe cantaloupe slices, when combined with the slightly salty prosciutto are ridiculously tasty! What is prosciutto, you ask? It is a classic Italian dry-cured ham, usually served very thinly sliced (I mean paper thin!). I’m sharing some of the pictures I took of my friend preparing this dish that evening. I asked for and received her permission to share her recipe version and my pictures with you.

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

How To Make Melon con Proscuitto

First you will need to slice a chilled and very ripe cantaloupe in half, and remove the seeds with a spoon. Slice each half into 4 even-sized pieces.  Make 4-5 slices across each piece of cantaloupe (about 3/4 of the way down), but do not cut through the rind.

Cantaloupe cut into slices, with prosciutto slices in background

Cut the thin prosciutto slices in half and gently wedge them into the slices in each piece of cantaloupe.

Thin proscuitto slices are placed into sliced cantaloupe wedgesServing Melon con Proscuitto

Once slices are completely filled, place the cantaloupe slices onto a serving platter. Drizzle the melon con proscuitto slices lightly with olive oil and sprinkle with green onion slices to make it look pretty! That’s it!  Serve, and enjoy this classic, simple and yummy appetizer or side dish!

Melon con Proscuitto, served on a platter, is a great appetizer.

Hope you enjoy this fantastic, refreshing melon con prosciutto! Thanks for stopping by, and I hope you will come back again soon for more delicious recipes.

Looking for More APPETIZER Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

Recipe Source: My friend, Shari Altree

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
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Melon Con Prosciutto
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Melon con Prosciutto- a refreshing, easy appetizer or side dish, with fresh ripe cantaloupe and prosciutto slices- delicious on a warm Spring or Summer night!

Category: Appetizer, Side Dish
Cuisine: Italian
Keyword: melon con proscuitto
Servings: 8 servings
Calories Per Serving: 106 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • One ripe cantaloupe , chilled
  • 16 thinly sliced pieces of prosciutto (check your grocer's deli)
  • Olive oil (for garnish)
  • 2 Green onion stems , thinly sliced (use green part only, for garnish)
US Customary - Metric
Instructions
  1. Slice cantaloupe in half. Remove seeds and discard, then cut each half into 4 equal-sized wedges.
  2. Make 4-5 equally spaced cuts across each wedge (only about 3/4 of the way down- do not cut all the way through the rind).
  3. Slice each piece of prosciutto in half. Gently place a folded piece of prosciutto into each cut on the cantaloupe. Place stuffed cantaloupe slices onto serving platter.
  4. Drizzle surface of cantaloupe lightly with olive oil.
  5. Sprinkle the sliced green onions (green part only) on surface of the cantaloupe.
  6. Serve and ENJOY!
Nutrition Facts
Melon Con Prosciutto
Amount Per Serving (1 slice)
Calories 106 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 117mg5%
Potassium 224mg6%
Carbohydrates 6g2%
Sugar 5g6%
Protein 2g4%
Vitamin A 2365IU47%
Vitamin C 25.9mg31%
Calcium 8mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Melon con Prosciutto- a refreshing, easy appetizer or side dish, with fresh ripe cantaloupe and prosciutto slices- delicious on a warm Spring or Summer night!

 

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