Category: Main Dishes


Sep
2023

Grilled Garlic Butter Halibut

categories: For The BBQ Grill, Main Dishes, Seafood
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Grilled Garlic Butter Halibut is a simply seasoned, delicious dish cooked on a BBQ, and topped with mango peach salsa for serving.
Grilled Garlic Butter Halibut is a simply seasoned, delicious dish cooked on a BBQ, and topped with mango peach salsa for serving.

Today I want to share a delicious halibut dish that we love. Now… given the price of halibut these days, I must tell you we don’t have this too often, but when we do… it is fantastic!

We love halibut, but unfortunately we don’t live in Alaska or go deep sea fishing to get it, so we must buy it at the store. Lately it is a fairly expensive piece of fish. My husband buys it at Costco (when we do buy it).

I cut a big piece into smaller portions, which are perfect for this dish. That way it becomes less expensive per serving, and ends up costing per portion about the same as getting a sub sandwich or burger these days!

It’s a treat to enjoy this delicious, firm and mild tasting white fish occasionally, and this is my favorite way I’ve come up with, to prepare it! We grill it outside, so summer is our favorite time to make grilled garlic butter halibut, especially if it’s NOT raining here in Oregon!

The cooking method is easy and the garlic butter seasoning sauce is simple. Fresh chunky salsa topping and fresh lime juice add color and flavor to this wonderful dish! Here’s how to make it.

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

Sauce And Salsa

Melt butter in a small saucepan, then add garlic powder, seasoning salt, and black pepper. Stir to combine, then set the sauce aside. This will be used to season the fish on the grill.

Melted butter, garlic powder, seasoning salt, and pepper are combined for sauce.

You will also need a chunky salsa to garnish the fish for serving. I use store bought mango peach salsa to garnish the grilled halibut, because it has a mild, slightly fruity sweet taste.

It tastes fantastic on the fish, and is incredibly convenient (and quick) to have it already made. We can find mango peach salsa at our local Fred Meyer store (Kroger). If you can find it, use it, because it’s absolutely delicious!

You can also use your own favorite chunky homemade salsa or purchased chunky salsa, if desired, to garnish the fish. You will only need about 4 Tablespoons to spoon over the two halibut fillets.

TIP: The salsa garnish adds a pop of color and flavor to this dish, so don’t skip this step, even if you prefer a spicy, traditional salsa.

Mango peach salsa is used to garnish cooked halibut for serving.

Prepare The Halibut And BBQ Grill For Cooking

Pat the halibut fillets dry with a paper towel, to absorb any excess moisture. We use two boneless fillets, weighing a total of about 5 ounces each. They were also about 1″ thick.

Two halibut fillets on a white plate, after being patted dry.

Oil the BBQ grill grates to help keep the fish from sticking to the grill. My husband uses a wad of paper towels dipped in oil and tongs to quickly do this.

The BBQ should be heated to medium-high If using a gas grill) and the briquettes (if using) should be red hot before adding the halibut fillets.

The BBQ grill grates are lightly oiled before putting the halibut on the hot grill.

Time To Grill The Halibut

Lay the halibut fillets on the oiled, hot grill grates. Brush half the garlic butter sauce over the top of each fillet, then immediately cover the grill.

Two halibut fillets are placed over hot coals on the BBQ.Two halibut fillets, brushed with garlic butter sauce, cooking on BBQ.

Cook the halibut for 6-7 minutes without disturbing, then open the lid of the BBQ. Carefully turn the fish to the other side, using a spatula.

The surface should now be golden brown. Immediately brush the fish with the remaining sauce. Cover the BBQ again.

Cook the halibut for 3-5 more minutes, OR until the fish reaches an internal temperature of 145°F. Check the temperature after 3 minutes. Don’t overcook the halibut, as it can become dry.

The halibut fillets are flipped halfway through cooking, and brushed with sauce.

Serve The Grilled Garlic Butter Halibut

To serve Grilled Garlic Butter Halibut, transfer the cooked fillets to serving plates. Spoon salsa over the top of each piece, and add a lime wedge on the side, to squeeze the juice over the fish.

We enjoyed the grilled garlic butter halibut with fresh corn on the cob and Parmesan Crumb Sugar Snap Peas (from our garden) on the side.

It all tastes FABULOUS, and the flaky halibut is colorful, flavorful and amazing!

Grilled Garlic Butter Halibut served with mango peach salsa, and a lime wedge.Corn and snap peas served with Grilled Garlic Butter Halibut topped with salsa.

I hope you will consider trying this delicious grilled garlic butter halibut. We absolutely LOVE this way to prepare halibut, when we have the opportunity to make it.

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

Looking For More SEAFOOD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some absolutely delicious seafood recipes you may enjoy, including:

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Grilled Garlic Butter Halibut
Prep Time
5 mins
Cook Time
11 mins
Total Time
16 mins
 

Grilled Garlic Butter Halibut is a simply seasoned, delicious dish cooked on a BBQ, and topped with mango peach salsa for serving.

Category: Main Dish
Cuisine: All Cuisines
Keyword: grilled garlic butter halibut
Servings: 2
Calories Per Serving: 221 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 (5 ounce) halibut fillets 5 ounces each
  • 1½ Tablespoons butter
  • ¼ teaspoon garlic powder
  • ¼ teaspoon seasoning salt
  • ⅛ teaspoon black pepper
To Serve:
  • 4 Tablespoons mango peach salsa to garnish cooked halibut
  • 2 lime wedges to squeeze juice on halibut
US Customary - Metric
Instructions

  1. Oil BBQ grill grates to help keep the fish from sticking. My husband uses tongs and a wad of paper towels dipped in oil to quickly do this. BBQ should be heated to medium-high (If using gas grill), and briquettes (if using) should be red hot before adding halibut.

  2. Melt butter in a small saucepan; stir in garlic powder, seasoning salt, and black pepper until combined. Set sauce aside.

  3. Pat halibut fillets dry with a paper towel. Lay halibut on oiled, hot grill grates. Brush ½ the sauce over top of fillets; cover the grill.

  4. Cook for 6-7 minutes without disturbing, then open the lid. Carefully turn fish to other side, using a spatula. Brush surface with remaining sauce. Cover BBQ again. Cook 3-5 more minutes, OR until fish reaches an internal temperature of 145°F. Check temp. after 3 minutes; don't overcook halibut, (it becomes dry). When done, remove from grill for serving.

  5. To serve, transfer grilled fillets to plates. Spoon salsa over the top of each piece. Add a lime wedge on the side, to squeeze the juice over the fish. Serve, and enjoy!

Nutrition Facts
Grilled Garlic Butter Halibut
Amount Per Serving (1 fillet + salsa garnish)
Calories 221 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 92mg31%
Sodium 665mg29%
Potassium 726mg21%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 27g54%
Vitamin A 521IU10%
Vitamin C 6mg7%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Grilled Garlic Butter Halibut is a simply seasoned, delicious dish cooked on a BBQ, and topped with mango peach salsa for serving.

 


Aug
2023

Grilled Marmalade Chicken

categories: Chicken, For The BBQ Grill, Main Dishes
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Grilled Marmalade Chicken is an easy to make dish, featuring chicken breasts basted with a flavorful orange marmalade, lime, and ginger sauce.
Grilled Marmalade Chicken is an easy to make dish, featuring chicken breasts basted with a flavorful orange marmalade, lime, and ginger sauce.

Looking for a simple, but delectable main dish? Read on, and see how easy it is to make flavorful grilled marmalade chicken!

Boneless chicken breasts get added flavor from an easy-to-make citrus sauce, which can be made in about a minute!

Place lightly seasoned chicken onto a BBQ or indoor grill, baste with the sauce, cook… and BOOM! About 12 minutes later, you will be sitting down to enjoy this delicious dish. Here’s how to make it.

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

Make The Marmalade Sauce

The marmalade sauce is the real star of this show, and it only takes a minute to make using 3 items (orange marmalade, a lime, and fresh ginger), and it’s packed with flavor!

Place orange marmalade, fresh lime juice, finely grated lime zest, and grated fresh ginger in a small bowl. Stir well, to combine the ingredients.

That’s it! See how easy it is to make this sauce for the chicken? Set the sauce aside for a moment while you prep the chicken breasts.

Orange marmalade, lime juice, lime zest and grated ginger are mixed in a metal bowl.The orange marmalade sauce will be used to baste chicken breasts.

Prepare The Chicken Breasts

Pat four, thin (4 oz. each), boneless chicken breasts dry using paper towels, to absorb excess moisture.

Lightly season the chicken with salt and pepper. The next (and final) step is to grill the chicken.

Four boneless chicken breasts are seasoned with salt and pepper.

To Grill Outside Or Inside?

There are two ways to grill the chicken. You can grill it outside over medium-hot coals on a BBQ grill, OR you can cook them inside on a grill ridged pan (as shown below).

Either way will work, and the process is the same! The chicken cooks very quickly, so I find it more convenient to cook this dish inside, rather than taking extra time to heat charcoal briquettes on our BBQ grill outside. Whichever method you prefer, go for it!

Making Grilled Marmalade Chicken

If cooking inside, generously oil the grill pan (if using outside, lightly oil the grill grates). You don’t want the chicken to stick!

Turn the heat to Medium-High and add the seasoned chicken breasts once the grill is very hot (but not smoking).

Baste the top of each chicken breast with the marmalade sauce (use ½ the total amount), reserving the remaining sauce for later.

Cook the chicken breasts for 6 minutes, without moving them, on the hot grill.

Grilled marmalade chicken breasts cooking on indoor grill.

After the chicken has cooked for 6 minutes, flip the chicken breasts to the other side (shown below). Brush the remaining marmalade sauce over the top of each piece.

Continue to cook the chicken an additional 5-6 minutes, or until it’s cooked through, with an internal temperature of 165°F. 

After turning, the chicken is cooked on the second side.

TIP: During the last minute of cooking, you can turn the chicken back over to further brown the first side before serving.

When done, grilled marmalade chicken breasts are browned and coated with sauce.

Serve The Grilled Marmalade Chicken

Transfer the grilled marmalade chicken from the heat source and place on serving plates. Serve immediately, while hot.

I am confident you’ll enjoy the bright, tangy flavor of this citrus sauce-topped chicken! It’s such a simple recipe.

A piece of grilled marmalade chicken, served with baked potato and broccoli.

Thanks for stopping by today. I really hope you (and those you love) will enjoy this simple, grilled marmalade chicken. We sure do!

Take care, may God bless you, and I hope you have a GREAT day. Please come back again soon for more family-friendly recipes!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious chicken recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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Original recipe source: Beth Evins, in “Southern Living 1992 Annual Recipes”, page 123, published by Oxmoor House

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Grilled Marmalade Chicken
Prep Time
3 mins
Cook Time
12 mins
Total Time
15 mins
 

Grilled Marmalade Chicken is an easy to make dish, featuring chicken breasts basted with a flavorful orange marmalade, lime, and ginger sauce.

Category: Main Course
Cuisine: All Cuisines
Keyword: grilled marmalade chicken
Servings: 4
Calories Per Serving: 169 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 boneless chicken breasts (thin, 4 ounces each)
  • ½ teaspoon salt to lightly season chicken
  • ¼ teaspoon black pepper to lightly season chicken
For Marmalade Sauce
  • 3 Tablespoons orange marmalade
  • 2 Tablespoons fresh lime juice
  • ¼ teaspoon lime zest finely grated green peel
  • ½ Tablespoon fresh grated ginger
US Customary - Metric
Instructions

  1. Place marmalade, lime juice, lime zest, and grated ginger in a small bowl. Stir well, to combine.

  2. Pat chicken dry with paper towels. Lightly season with salt and pepper.

  3. If cooking inside, generously oil the grill pan (if using outside, lightly oil grates). Turn heat to Medium-High; add chicken once grill is hot (but not smoking). Baste top of each piece with sauce (use ½ the total amount), reserving remaining sauce for later. Cook chicken breasts 6 minutes, without moving them.

  4. Turn chicken breasts over. Brush remaining sauce on top of each piece. Continue to cook 5-6 more minutes, or until cooked to an internal temperature of 165°F. During last minute of cooking, you can turn chicken back over to further brown first side before serving. When done, remove chicken from heat source; transfer to plates, and serve hot. Enjoy!

Nutrition Facts
Grilled Marmalade Chicken
Amount Per Serving (1 piece)
Calories 169 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 73mg24%
Sodium 431mg19%
Potassium 439mg13%
Carbohydrates 11g4%
Fiber 0.2g1%
Sugar 9g10%
Protein 24g48%
Vitamin A 48IU1%
Vitamin C 4mg5%
Calcium 13mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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

Grilled Marmalade Chicken is an easy to make dish, featuring chicken breasts basted with a flavorful orange marmalade, lime, and ginger sauce.


Aug
2023

Parmesan Herb Baked Salmon

categories: Main Dishes, Seafood
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Parmesan Herb Baked Salmon is an easy, delicious main dish you’ll love! Salmon fillets are topped with cheese, spices and garlic, then baked!
Parmesan Herb Baked Salmon is an easy, delicious main dish you'll love! Salmon fillets are topped with cheese, spices and garlic, then baked!

If you’re looking for an easy main dish that doesn’t take a lot of time to prepare, then Parmesan Herb Baked Chicken might be a recipe you’ll want to check out!

We love salmon in our home, and make it about once a week, using various recipes and methods of cooking. It’s SO GOOD!

Making this yummy dish is as simple as stirring up a cheesy herb topping, spreading it on pieces of salmon, wrapping them in foil, then baking until done. That’s it!

The salmon fillets are covered with a topping that is made of Italian seasoning, Parmesan cheese, butter, lemon juice, garlic, salt, pepper, and fresh parsley. Cooking the salmon in foil pouches really helps to seal in flavor!

The topping ingredients give the baked salmon lots of deliciousness! Here’s how to make this easy main dish.

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

Prepare The Salmon Fillets

Pat the salmon fillets dry, using paper towels to absorb excess moisture. I use skinless fillets when I make this recipe, but if you only have “skin-on”, that will be perfectly fine, too!

Set the “dried” fillets aside while you make the herb and cheese topping.

Two skinless salmon fillets laying on paper towels to absorb moisture.Using more paper towels to blot the excess moisture off the salmon fillets.

Make The Parmesan Herb Topping

To make the topping, place softened butter, lemon juice, minced garlic, Parmesan cheese, Italian seasoning, salt, pepper, and fresh chopped parsley in a small bowl.

TIP: You want to use butter that is really soft (but NOT melted!), to bind all the ingredients together EASILY!

Use a fork to mix these ingredients together. It should be easy to mix these ingredients together, thanks to the soft butter.

Soft butter, parsley, parmesan, garlic and spices are placed in a small bowl.A fork is used to fully combine all the topping ingredients in the bowl.

Keep combining the ingredients together until the butter has been completely blended in. The mixture will be thick and “slightly” crumbly.

Parmesan cheese, garlic herb topping is combined and ready for the salmon.

Add The Seasoned Topping To The Salmon 

Place a large sheet of aluminum foil on a baking sheet, then spray the foil lightly with non-stick baking spray.

NOTE: The foil will need to be large enough to completely cover and seal the fish inside when it’s time to bake.

Lay the pieces of salmon on the foil, leaving a little bit of space between the pieces. Cover the top of the fish with the cheesy herb topping, dividing the mixture evenly between the two fillets.

Two salmon fillets, laying on aluminum foil, covered with cheese herb topping.

Cooking The Parmesan Herb Baked Salmon

Bring the edges of the foil up and over the salmon, and crimp all edges tightly closed, to prevent air from escaping. 

Foil pouch, with herb topped salmon fillets inside is sealed before baking.

Place the baking sheet in a preheated oven. Bake the salmon at 425°F (218.3°C) for about 10-12 minutes.

When done, carefully open the foil pouch, fully exposing the parmesan herb baked salmon.

Turn the oven to BROIL, place the baking sheet about 6 inches from the broiler element, and broil for 1-2 minutes, to give the fish a nice light brown color.

Keep an eye on the salmon as it broils, to ensure it doesn’t burn or overcook. Remove the salmon from the oven, and serve immediately.

Two pieces of parmesan herb baked salmon, after baking.After broiling 1-2 minutes, the parmesan herb baked salmon is lightly browned.

Serve The Parmesan Herb Baked Salmon

Serve the parmesan herb baked salmon immediately after removing it from the oven. Transfer the salmon to individual plates. Drizzle with melted butter remaining in the foil pouch.

If desired, garnish each piece with a sprinkle of Parmesan cheese, fresh parsley, and a lemon wedge. We enjoy this pop of citrus flavor when we squeeze lemon juice on the salmon!

Parmesan herb baked salmon, served with rice and peas, on a white plate.

I really hope you have the chance to try this simple, delicious main dish, and trust you’ll enjoy it as much as we do.

The recipe (as written below) makes two servings, but can EASILY be doubled or tripled, to suit your needs.

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

Looking For More SALMON Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of delicious salmon recipes for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Author's signature

Recipe adapted from (and with thanks to) Alyssa Rivers at: https://therecipecritic.com/baked-parmesan-garlic-herb-salmon-in-foil/

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Parmesan Herb Baked Salmon
Prep Time
10 mins
Cook Time
14 mins
Total Time
24 mins
 

Parmesan Herb Baked Salmon is an easy, delicious main dish you'll love! Salmon fillets are topped with cheese, spices and garlic, then baked!

Category: Entree-Seafood
Cuisine: American
Keyword: parmesan herb baked salmon
Servings: 2
Calories Per Serving: 335 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 10 ounces salmon fillets (2 fillets- 5 oz. each) with or without skin
  • 1½ Tablespoons butter (softened)
  • ¼ cup grated Parmesan cheese
  • 1½ teaspoons fresh lemon juice
  • 1½ teaspoons minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon Italian seasoning
  • ⅛ teaspoon black pepper
  • 1½ Tablespoons fresh chopped Italian flat leaf parsley
For Garnish: (additional Parmesan cheese, parsley, and/or lemon wedge)
    US Customary - Metric
    Instructions

    1. Preheat oven to 425℉ (218.2℃). Place a large piece of foil on a baking sheet, and coat it with non-stick spray.

    2. Pat the salmon fillets dry, using paper towels to absorb moisture.

    3. Place softened butter, parmesan cheese, lemon juice, garlic, Italian seasoning, salt, pepper, and fresh chopped parsley in a small bowl. Use a fork to combine these ingredients well.

    4. Lay both salmon fillets in the middle of prepared foil, leaving space between the pieces. Cover top of fish with cheese/herb topping, dividing evenly between fillets. Bring edges of the foil up and over the salmon; crimp all edges closed, to prevent air from escaping. 

    5. Bake at 425°F (218.3°C) for 10-12 minutes. When done, carefully open foil pouch, exposing salmon. Turn oven to BROIL, place fish about 6 inches from the broiler element (still in foil on baking sheet). Broil 1-2 minutes, to lightly brown. Keep an eye on salmon as it broils, to ensure it doesn't burn.

    6. To serve, transfer salmon to serving plates. Drizzle with melted butter left in foil pouch. Serve immediately. If desired, garnish each piece with Parmesan cheese, fresh parsley, and a lemon wedge. Enjoy!

    Nutrition Facts
    Parmesan Herb Baked Salmon
    Amount Per Serving (1 g)
    Calories 335 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 9g56%
    Trans Fat 0.3g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 6g
    Cholesterol 111mg37%
    Sodium 642mg28%
    Potassium 754mg22%
    Carbohydrates 3g1%
    Fiber 0.3g1%
    Sugar 0.2g0%
    Protein 32g64%
    Vitamin A 685IU14%
    Vitamin C 6mg7%
    Calcium 143mg14%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Parmesan Herb Baked Salmon is an easy, delicious main dish you'll love! Salmon fillets are topped with cheese, spices and garlic, then baked!


    Jul
    2023

    Grilled Unshucked Corn On The Cob

    categories: For The BBQ Grill, Vegetable Dishes
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    Make Grilled Unshucked Corn On The Cob on your BBQ grill! Soak them in water, then cook them on the grill, for delicious, fresh ears of corn!
    Make Grilled Unshucked Corn On The Cob on your BBQ grill! Soak them in water, then cook them on the grill, for delicious, fresh ears of corn!

    There are many ways to cook fresh corn on the cob, and all are absolutely wonderful! Today I would like to show you how to make grilled unshucked corn on the cob on a BBQ.

    This method is very simple, user friendly, the prep is minimal, and always yields delicious, juicy, fresh corn on the cob!

    The corn will need to soak in water first, then you can simply throw it on your BBQ with the meat(s) you are cooking, and let them cook, still in the husk.

    YUM! I think you’ll enjoy how easy it is to make corn this way. Here’s how to prepare this easy veggie side dish.

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

    Prepare The Corn

    It goes without saying that you should start with FRESH corn on the cob. Okay? It only takes a few minutes to get the corn “ready to roll”.

    You can make as many ears of corn you need using this method, however my photos will reflect using only two ears of corn. 

    Two ears of fresh corn, with the outer husks intact.

    Peel back the husks on the corn almost to the bottom, but do not remove them from the corn. Leave 1-2 inches of husk unopened.

    Once the husks on each piece are pulled back, remove as much of the stringy “corn silk” attached to the corn kernels as possible.

    Discard the “corn silks”, then carefully (and gently) pull the husks back up and around the corn cobs.

    Husks are peeled back on corn, and the corn silks are removed.Corn husk is pulled back almost to the bottom, and corn silk is removed.

    Time For The Corn To Go “Swimming”!

    If desired, use a thin outer husk to “tie” the husks back in place on the corn before soaking them. It helps close the husk around the corn, so the corn doesn’t char as much later, while cooking.

    This step is optional (I’ve tied them and left them untied- have done both ways). Place the unshucked corn in a LARGE bowl, then add enough water to cover the corn.

    TIP: I find it helpful to set a large heavy mug, filled with some water on top of the corn while it is soaking in the bowl.

    This acts as a weight to keep the corn submerged in the water, so it is fully immersed (and not floating on top).

    Corn husk is tied back in place using a thin piece of corn husk.White mug with water in it weighs down corn soaking in blue bowl of water.

    Soak, Soak, Soak

    Let the corn soak in the water for 1-2 hours, then drain the water from the bowl, leaving only the corn.

    Once drained, stand the ears of corn up (open side down) in the bowl. This allows excess water to continue draining off the corn before grilling.

    Two ears of unshucked corn, draining excess water off, after soaking in bowl.

    Cooking Grilled Unshucked Corn On The Cob

    Place the drained corn directly onto the BBQ grill over direct Medium-high heat, whether it is over hot coals or on a gas grill.

    Put a lid on the BBQ, and let the corn cook for between 12-14 minutes. Turn the corn over (using tongs) about halfway through the cooking time.

    The outer husks will begin to turn brown and get a bit charred as the corn cooks.

    Grilled unshucked corn on the cob, cooking on BBQ by a piece of chicken.Two pieces grilled unshucked corn on the cob, with chicken and hot dogs on BBQ.

    Ready To Eat!

    After the corn has cooked on all sides for between 13-14 minutes, it is ready to be served and enjoyed.

    NOTE: The time may vary slightly, due to the heat and temperature of YOUR BBQ. We usually take the corn off around the 14 minute mark.

    The outside husks will be browned, but the kernels of corn will be golden and juicy, with some slight browning where the open husk kernels were exposed to direct heat!

    Remove the grilled unshucked corn on the cob from the grill. You can serve them “as is” to your guests, OR you can pull off the husks yourself, before placing the corn onto plates.

    The outer husks will come off the grilled corn very easily. You shouldn’t have to mess with the corn “silks” inside, because you removed them previously!

    Serving The Corn

    Now it is time to season the ears of corn with butter, salt and pepper, serve it… and dig in!

    Three pieces of grilled unshucked corn, cooking with BBQ chicken on grill.A piece of the lightly browned grilled corn on the cob, on a plate with chicken.

    I hope you have a chance to try this method (one of many ways) to make grilled UNSHUCKED corn on the cob this summer.

    The prep is minimal, because it only takes about 5 minutes to prepare the corn, then the “soaking in water” time is inactive, which frees you up to do other things.

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

    Looking For More CORN Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of recipes featuring corn you might enjoy, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

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    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Grilled Unshucked Corn On The Cob
    Prep Time
    5 mins
    Cook Time
    12 mins
    Inactive Prep Time (Soaking)
    1 hr
    Total Time
    1 hr 17 mins
     

    Make Grilled Unshucked Corn On The Cob on your BBQ grill! Soak them in water, then cook them on the grill, for delicious, fresh ears of corn!

    Category: Vegetable Dish
    Cuisine: All Cuisines
    Keyword: grilled unshucked corn
    Servings: 2
    Calories Per Serving: 123 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 large ears fresh corn
    US Customary - Metric
    Instructions

    1. Peel back corn husks almost to the bottom, but do not remove them from corn. Leave 1-2 inches of husk unopened. Remove as much stringy "corn silk" as possible. Discard "corn silks", then carefully pull husks back up/around the corn. *If desired (optional), use a thin outer husk to "tie" the husks back in place.

    2. Place corn in a LARGE bowl; add enough water to cover. TIP: It's helpful to set a large heavy mug, filled with some water on top of the corn. This acts as a weight to keep corn submerged in the water, so it is not floating on top.

    3. Let corn soak in water for 1-2 hours, then drain water from bowl. Stand corn up on end (open side down) in the bowl to continue draining off water.

    4. Place corn directly onto BBQ grill over Medium-high heat. Put a lid on the BBQ; let corn cook for 12-14 minutes. Turn corn over halfway through cooking time. The outer husks will begin to turn brown and get a bit charred as the corn cooks.

    5. Remove cooked corn from grill. You can serve them "as is", OR you can pull off the husks yourself, before placing corn on plates. Husks should come off easily. Season corn with butter, salt and pepper, and dig in! Enjoy!

    Nutrition Facts
    Grilled Unshucked Corn On The Cob
    Amount Per Serving (1 piece corn)
    Calories 123 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 0.5g3%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 21mg1%
    Potassium 386mg11%
    Carbohydrates 27g9%
    Fiber 3g13%
    Sugar 9g10%
    Protein 5g10%
    Vitamin A 267IU5%
    Vitamin C 10mg12%
    Calcium 3mg0%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make Grilled Unshucked Corn On The Cob on your BBQ grill! Soak them in water, then cook them on the grill, for delicious, fresh ears of corn!


    Jul
    2023

    Crockpot Chicken Tikka Masala

    categories: Chicken, Main Dishes, Slow Cooker Recipes
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    Make EASY Crockpot Chicken Tikka Masala, and enjoy this flavorful classic Indian dish! It’s a cinch, especially when made in a slow cooker!
    Make EASY Crock Pot Chicken Tikka Masala, and enjoy this flavorful classic Indian dish! It's a cinch, especially when made in a slow cooker!

    If you’re searching for a delicious meal that can EASILY be made in a slow cooker, may I suggest this one for crockpot chicken tikka masala? In this recipe you will have the great flavor associated with tikka masala, but with very minimal effort! It’s a win-win dish.

    I discovered this recipe using chicken thighs a while ago online, and heartily recommend it! It features several traditional spices often associated with Indian food, but this version is super simple to prepare, and still tastes GREAT!

    The best part, besides the great flavor? Prep time is MINIMAL, then the crockpot (or slow cooker) does most of the work for you! How’s that for wonderful? Here’s how to make this delicious meal for 4.

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

    What Do I Need To Make The Sauce?

    The tikka masala sauce is the star of this dish! For this version, you will need olive oil, garlic, chopped onion (not shown), and garam masala spice.

    Other ingredients are salt, tomato sauce, diced tomatoes, jalapeño pepper, ground cumin and cayenne pepper.  Coconut milk will be added to the sauce later, at the end of the cooking time.

    Please don’t let the ingredient list scare you off. These ingredients will simply be mixed together, then poured over the chicken. Easy Peasy!

    Make The Tikka Masala Sauce

    Mix all the sauce ingredients (except for the coconut milk) together in a large mixing bowl until well combined.

    Now the tikka masala sauce for the chicken is made… see how easy that was to prepare?

    Time For The Crockpot!

    Lightly season 2 pounds of boneless, skinless chicken thighs (usually 5-6 thighs) with salt and black pepper, and place them into a crockpot (slow cooker).

    Pour the masala sauce evenly over the seasoned chicken, until the chicken thighs are covered. Again… EASY, right?

    Put the lid on the crockpot, and cook the chicken and sauce on LOW HEAT for 6-7 hours (usually done around 6 hours!).

    Let’s Do Some Shredding

    When done cooking, the chicken will be completely “fall off the bone” tender (to coin a phrase).

    Shred the chicken using two forks to tear the chicken into large shreds. Do this while the tender chicken thighs are still in the crockpot, so you won’t have to mess up another bowl.

    NOTE: I use boneless thighs, but if you are using “bone-in” chicken thighs, you will need to retrieve/discard the bones at this point. Nobody wants to bite into a chicken bone, right?

    Time To Add Coconut Milk

    Open a can of unsweetened coconut milk, and stir it well. It’s a pretty thick mixture when the can is first opened, so stirring it is important!

    Pour the coconut milk (**8 ounces) into the crockpot chicken tikka masala, and gently stir until the coconut milk is incorporated into the sauce. **See note in the printable recipe at the bottom of the page about the amount of coconut milk**

    OPTIONAL: Add some chopped cilantro to the sauce at this point, if desired. **I prefer to add a few cilantro leaves to the top of each serving, but again, this is your choice.

    Serve The Crockpot Chicken Tikka Masala

    For each serving, spoon the crockpot chicken tikka masala over hot, cooked, white rice (Basmati, long grain, etc.). 

    Garnish each portion with several cilantro leaves (or chopped cilantro), if desired. Serve hot, and enjoy!

    The chicken is tender, the sauce is packed with flavor, and the (bland) white rice underneath is a wonderful counterbalance to the tikka masala sauce.

    I hope you’ll have the chance to make this delicious dish, and trust you’ll enjoy it as much as we do. It’s a delicious slow cooker meal that’s perfect for a really busy day, or a really hot day (so you don’t heat up the kitchen).

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

    Looking For More SLOW COOKER Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of slow cooker recipes to enjoy, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

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    Author's signature

    Recipe adapted from (and with thanks to): Lauren Allen at https://tastesbetterfromscratch.com/slow-cooker-chicken-tikka-masala/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Crockpot Chicken Tikka Masala
    Prep Time
    10 mins
    Cook Time
    6 hrs
    Total Time
    6 hrs 10 mins
     

    Make EASY Crockpot Chicken Tikka Masala, and enjoy this flavorful classic Indian dish! It's a cinch, especially when made in a slow cooker!

    Category: Main Dish
    Cuisine: Indian
    Keyword: crockpot chicken tikka masala
    Servings: 4
    Calories Per Serving: 488 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Tikka Masala Sauce:
    • 16 ounces tomato sauce (canned) = two 8 oz. cans
    • 15 ounces diced tomatoes (canned) including juice
    • ¼ large yellow onion diced
    • 1 Tablespoon olive oil
    • 3 cloves garlic minced
    • 1 Tablespoon garam masala spice
    • ½ teaspoon salt
    • ½ teaspoon ground cumin
    • ¼ medium fresh jalapeño pepper seeds discarded, pepper finely chopped
    For Rest Of Recipe:
    • 2 pounds boneless, skinless chicken thighs
    • salt and pepper , enough to lightly season chicken
    • 8 ounces unsweetened coconut milk (canned) *See note below about amount used*
    • ¼ cup fresh cilantro leaves or chopped
    • Cooked basmati or long grain white rice, for serving
    Instructions

    1. Stir to combine sauce ingredients in a large mixing bowl.

    2. Lightly season chicken thighs with salt and pepper; place them in crockpot.

    3. Pour sauce evenly over seasoned chicken, to cover. Put lid on crockpot, and cook chicken and sauce on LOW HEAT for 6-7 hours without disturbing.

    4. When done cooking, chicken will be very tender. Shred chicken using two forks, tearing it into large shreds. Do this while chicken thighs are still in the crockpot, so you won't mess up another bowl. NOTE: I use boneless thighs, but if you use "bone-in" chicken thighs, you need to retrieve/discard the bones at this point.

    5. Stir coconut milk well. It's pretty thick while in the can, so stirring it is important! Pour coconut milk (**8 ounces) into the crockpot chicken tikka masala, and gently stir, until coconut milk is incorporated into the sauce. **See note section below about the amount of coconut milk** Optional: Also add chopped cilantro to the sauce at this point, if desired. **I prefer instead to add a few cilantro leaves to garnish each serving, but it's your choice.

    6. For each serving, spoon chicken tikka masala over hot, cooked, white rice. Garnish with cilantro leaves. Serve hot, and enjoy!

    Recipe Notes

    NOTE: Recipe calls for 8 oz. unsweetened coconut milk. Most cans are about 13.5 ounces. If you don't have a use for the remaining coconut milk, just add it all in. It won't hurt this dish at all (other than the calorie count will be higher!)

    Nutrition Facts
    Crockpot Chicken Tikka Masala
    Amount Per Serving (1 (1/4 of total))
    Calories 488 Calories from Fat 243
    % Daily Value*
    Fat 27g42%
    Saturated Fat 15g94%
    Trans Fat 0.04g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 6g
    Cholesterol 215mg72%
    Sodium 1193mg52%
    Potassium 1268mg36%
    Carbohydrates 15g5%
    Fiber 4g17%
    Sugar 9g10%
    Protein 48g96%
    Vitamin A 683IU14%
    Vitamin C 22mg27%
    Calcium 86mg9%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make EASY Crock Pot Chicken Tikka Masala, and enjoy this flavorful classic Indian dish! It's a cinch, especially when made in a slow cooker!


    Jul
    2023

    Vietnamese Skillet Pork Chops

    categories: Asian, Main Dishes, Pork
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    Vietnamese Skillet Pork Chops are juicy, tender and delicious! Pork chops are marinated in a simple Vietnamese sauce, then pan-seared.
    Vietnamese Skillet Pork Chops are juicy, tender and delicious! Pork chops are marinated in a simple Vietnamese sauce, then pan-seared.

    Many years ago I saved a recipe out of a Bon Appetit magazine I subscribed to. The recipe for Vietnamese Pork Chops sounded interesting, especially since I’ve never visited that country. I decided to try the recipe.

    What I discovered is a very simple recipe using fish sauce as part of a marinade for the pork chops. In Vietnam their much loved fish sauce is called Nuoc Mam or Nuoc Cham (which translates to “dipping sauce”). It is typically made with fermented anchovies, sea salt and water.

    For this recipe, fish sauce is combined with shallots, brown sugar, rice vinegar, and black pepper to make a flavorful marinade. Fish sauce can be found in most grocery stores in the Asian Food section. 

    After marinating the pork chops, the remaining marinade will be boiled and reduced into a pan sauce, while the pork cooks. The delicious sauce is spooned on top of pan-seared pork chops for serving.

    The recipe is EASY to make, and tastes wonderful. Here’s how to make Vietnamese Skillet Pork Chops.

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

    Make The Vietnamese-Style Marinade

    Place one chopped shallot, brown sugar, fish sauce, rice vinegar, and black pepper in a medium sized bowl. 

    Use a wire whisk or a fork, to fully combine these ingredients, until the brown sugar dissolves. Set aside.

    Fish sauce, shallots, brown sugar rice vinegar and pepper, placed in a white bowl.The Vietnamese-inspired marinade is whisked together to combine ingredients.

    Prepare The Pork Chops For The Marinade

    Pierce the pork chops on all sides multiple times using the tines of a fork. You can see the indents in the meat in the photo below.

    By doing this, the marinade gets into the pork chops quicker, which results in tender, tasty pork chops!

    Pork chops are tenderized with the tines of a fork before marinating.

    Marinate The Pork Chops

    Put the pork chops into a LARGE resealable bag OR in a large shallow dish. Pour the marinade over the pork chops, then flip them over, so all sides are covered.

    Spoon marinade on top of the pork chops, then cover the dish. Let the chops marinate (covered) in the sauce for 20 minutes at room temperature. Flip them over a couple times so each side is well coated.

    TIP: You can marinate the chops up to one day ahead! Keep them covered in the marinade and then refrigerate, flipping them occasionally. This is a great timesaver!

    Pork chops are marinated in the Vietnamese-inspired sauce.

    Right before you cook the Vietnamese skillet pork chops, remove them from the marinade. Let excess sauce drain back into the dish, and scrape off the shallots, too.

    IMPORTANT! SAVE ALL THE MARINADE AND SHALLOTS FOR THE PAN SAUCE! 

    Pour all of the remaining marinade and shallots into a small saucepan. You will need to boil it so it is safe to consume after being in contact with raw meat.

    Cook the marinade into a reduction sauce while the pork chops “rest” after being cooked.

    Leftover marinade is placed in a small pan to boil.

    Cook The Pork Chops

    Heat 1 Tablespoon vegetable oil in a large skillet on Medium-High heat. If desired, you can lightly sprinkle salt on the pork chops, but I usually do not, as the sauce tends to be salty enough. Your choice.

    Once the oil is very hot, but not smoking, add the pork chops to the skillet in a single layer. They should sizzle when they hit the pan!

    Cook the pork chops for 4 minutes without moving them in the skillet, then flip them to the other side. Cook an additional 4 minutes.

    When done, the pork chops should be browned on both sides, cooked through, and have an internal temperature of 145°F. Remove pork chops, cover (to keep them hot), and let them “rest” for 7-8 minutes before serving.

    Pork chops are pan-seared in hot oil, after marinating.The pork chops are browned on both sides until fully cooked through.

    While The Pork Chops Are “Resting”

    While the cooked pork chops are “resting”, make the pan sauce using the reserved marinade in the saucepan. 

    Bring the marinade to a full boil, stirring often, as it will bubble and rise in the pan as it cooks. Continue boiling and stirring for about 4 minutes (this kills any residual bacteria).

    The sauce is done after it has boiled for about 4 minutes, and is reduced to about ¼ cup of pan sauce. 

    Marinade is boiled to kill any bacteria present after being in contact with raw pork.Pan sauce is reduced in quantity by boiling, leaving small amount in pan.

    Serve The Vietnamese Skillet Pork Chops

    Now it’s time to serve the Vietnamese Skillet Pork Chops. Place a pork chop onto a plate, then spoon a little pan sauce on top. Add a sprig or two of parsley (optional) then serve the pork chops with a lime wedge on the side.

    Squeeze the lime wedge over the pork chops. The juice adds a pop of bright citrus flavor to this dish. It’s fantastic, so don’t leave the lime out!

    We enjoy these pork chops with mashed potatoes or steamed white rice on the side. The “blandness” of mashed potatoes or rice are a good backdrop for the wonderful flavor of the pork chops.

    Vietnamese Skillet Pork Chops with sauce, mashed potatoes and lime wedge.One of the Vietnamese Skillet Pork Chops on a plate, with potatoes and lime wedge.

    I hope you have the opportunity to try these delicious pork chops. They have lots of flavor, and we are delighted with how juicy and tender the pork chops are.

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

    Looking For More PORK CHOP Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious pork chop recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

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

    Original recipe source: Bon Appetit Magazine, June 2013 issue, “Fast, Easy, Fresh Weeknight Favorites”, on page 46

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Vietnamese Skillet Pork Chops
    Prep Time
    10 mins
    Cook Time
    10 mins
    Marinating (inactive prep)
    20 mins
    Total Time
    40 mins
     

    Vietnamese Skillet Pork Chops are juicy, tender and delicious! Pork chops are marinated in a simple Vietnamese sauce, then pan-seared.

    Category: Main Course
    Cuisine: Vietnamese
    Keyword: Vietnamese Skillet Pork Chops
    Servings: 4 (1 pork chop + sauce)
    Calories Per Serving: 406 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 small shallot finely chopped
    • ⅓ cup light brown sugar (packed)
    • ¼ cup fish sauce (nuoc nam or nam pla recommended)
    • 2 Tablespoons unseasoned rice vinegar
    • 1 teaspoon ground black pepper
    • 4 1" thick pork chops (bone-in) (approx. 2 pounds)
    • 1 Tablespoon vegetable oil
    • 1 lime , for serving (cut in wedges)
    US Customary - Metric
    Instructions

    1. Make Marinade: Place shallots, brown sugar, fish sauce, rice vinegar, black pepper in medium bowl.  Use fork to combine; mix until brown sugar dissolves. Set aside.

    2. Marinate Pork Chops: Pierce pork chops on all sides multiple times using the tines of a fork. This helps marinade get into pork chops quicker, resulting in tender, tasty pork chops!

    3. Put pork chops in a LARGE resealable bag OR a large shallow dish in a single layer. Pour marinade over pork; flip chops over, to cover all sides. Spoon marinade on top of chops; cover dish. Marinate for 20 minutes at room temp. Flip a couple times so each side is well marinated. TIP: You can marinate chops one day ahead! Keep dish covered and refrigerate, flipping them occasionally in the sauce.

    4. When ready to cook pork chops, remove them from the marinade. Let excess sauce drain into the dish; scrape sauce and shallots off the chops. SAVE THE MARINADE FOR THE PAN SAUCE!  Pour marinade/shallots into a small saucepan.

    5. Cook Pork Chops: Heat vegetable oil in large skillet on Medium-High heat. Once oil is very hot, but not smoking, add pork chops in a single layer. Cook for 4 minutes without moving them in the skillet; flip to the other side. Cook about 4 more minutes. When done, pork chops should be browned on both sides, cooked through, and have an internal temp. of 145°F. Let pork chops "rest" for 7-8 minutes before serving, so juices can redistribute inside the meat.

    Make Pan Sauce While Pork Chops "Rest":

    1. While chops are "resting", make the pan sauce using reserved marinade in saucepan. Bring marinade to a full boil, stirring often (it will bubble and rise in the pan as it cooks). Continue boiling/stirring for approx. 4 minutes. Sauce should be reduced, leaving about ¼ cup in the pan. 

    2. To Serve: Place a pork chop on a plate; spoon pan sauce on top. Garnish with fresh parsley (opt.), and serve with a lime wedge on the side (a must). Squeeze lime juice over pork chops. Serve with favorite side dishes, and enjoy!

    Recipe Notes

    NOTE: If desired, you can very lightly salt the pork chops before cooking. I find this not necessary as the sauce/marinade is salty enough, but this is up to you to decide.

    Nutrition Facts
    Vietnamese Skillet Pork Chops
    Amount Per Serving (1 chop + sauce)
    Calories 406 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 6g38%
    Trans Fat 0.2g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 7g
    Cholesterol 117mg39%
    Sodium 1238mg54%
    Potassium 694mg20%
    Carbohydrates 22g7%
    Fiber 1g4%
    Sugar 19g21%
    Protein 36g72%
    Vitamin A 23IU0%
    Vitamin C 5mg6%
    Calcium 64mg6%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Vietnamese Skillet Pork Chops are juicy, tender and delicious! Pork chops are marinated in a simple Vietnamese sauce, then pan-seared.


    Jun
    2023

    Asian Sesame Scallion Noodles

    categories: Asian, Main Dishes, Meatless Meals
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    Asian Sesame Scallion Noodles is a meatless dish, with linguini, green onions and toasted sesame seeds, coated in a tasty Asian-style sauce.
    Asian Sesame Scallion Noodles is a meatless dish, with linguini, green onions and toasted sesame seeds, coated in a tasty Asian-style sauce.

    My husband and I love this delicious meatless meal! The Asian sesame scallion noodles are packed with great flavor, and the bonus is this dish is so very simple to make.

    I discovered this wonderful meal in a cookbook I had, and made only a couple very small changes. The results were outstanding, and we have enjoyed this dish several times! My sister in law is a vegan, and when I made this dish for her, she loved it, too.

    My next plan is to cook this meal for our son and his girlfriend, and see what they think. They are both vegetarians, and I’m confident they will love the amazing Asian flavors of this meatless dish.

    This is an easy meal to throw together at the end of a long day, because it doesn’t require too much effort or time to prepare. Here’s how to make Asian sesame scallion noodles.

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

    Cook The Noodles

    The original recipe calls for using Udon noodles (or linguini). I use linguini pasta, because I usually have that in our pantry at any given time.

    Cook the noodles in salted, boiling water according to the instructions on the package. When the noodles are done cooking, drain the noodles, but do not rinse them.

    While the noodles cook, prepare the Asian sauce, so when the noodles are done, all you need to do is combine them and serve!

    Linguini is cooked in boiling, salted water in a large pot.

    Make The Asian Sauce

    While the noodles are cooking, prepare the Asian sauce. Whisk soy sauce, dark brown sugar, rice vinegar, 1T. vegetable oil, and sesame oil in a large bowl.

    Once these ingredients are well combined, set the bowl aside while you finish the second part of the sauce.

    Soy sauce, rice vinegar, veg. oil, brown sugar and sesame oil are whisked together.

    Toasting The Sesame Seeds And Chile Flakes

    Heat 2 T. vegetable oil in a large non-stick skillet on medium heat. Add white sesame seeds, and red pepper flakes. Stir to combine.

    Cook, stirring occasionally until the sesame seeds have begun to turn golden brown in color. This usually takes 3-4 minutes. Once the sesame seeds start browning, turn off the heat.

    Red pepper flakes and white sesame seeds in oil in skillet.Sesame seeds, oil and red pepper flakes are stirred while cooking in skillet.

    Add Garlic and Scallions

    Stir minced garlic and sliced scallions (green onions) into the sesame seed mixture in the skillet until combined.  The skillet will still be hot (even off the heat), so it will slightly cook the scallions (green onions) and the garlic.

    Pour this mixture into a large serving bowl. You will add the hot, cooked and drained noodles to this mixture once they’re done cooking.

    Minced garlic and green onions in skillet with toasted sesame seeds.

    Toss The Noodles In The Asian Sauce

    When the noodles are finished cooking, drain them (without rinsing). Immediately add them to the sesame/scallion mixture in the serving bowl.

    Use tongs to combine the sauce with the noodles until the noodles are fully coated with the sauce.

    Hot noodles are added to Asian sauce, and tossed to combine.Tongs being used to combine Asian sauce and hot linguini pasta in a bowl.

    Serve The Asian Sesame Scallion Noodles

    This recipe, as written will yield about three servings. Divide the hot Asian sesame scallion noodles into individual bowls (or plates).

    Garnish each serving with chopped peanuts (optional, but good!). You can also garnish the top of the noodles with additional sliced green onions for more color, if desired ( I didn’t this time).

    A large white bowl, with a serving of Asian sesame scallion noodles in it.

    See how easy it is to make this meal? Serve the Asian sesame scallion noodles immediately while hot, and enjoy the amazing flavors!

    I am confident you’re going to enjoy this dish! Serve it with bread and/or a yummy green salad on the side, and you will have a fantastic tasting, meatless meal.

    A white bowl of Asian sesame scallion noodles, with chopped peanuts on top.

    I hope you have the chance to try these delicious Asian sesame scallion noodles soon, and hope you enjoy them as much as we do!

    Thanks for stopping by. Please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a great day!

    Looking For More ASIAN Recipes?

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

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

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

    Author's signature

    Recipe adapted from: “The Milk Street Cookbook”, by Christopher Kendall, page 199, published by Little Brown And Company, 2020

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Asian Sesame Scallion Noodles
    Prep Time
    10 mins
    Cook Time
    15 mins
    Total Time
    25 mins
     

    Asian Sesame Scallion Noodles is a meatless dish, with linguini, green onions and toasted sesame seeds, coated in a tasty Asian-style sauce.

    Category: Main Dish
    Cuisine: Asian, Vegetarian
    Keyword: Asian sesame scallion noodles
    Servings: 3
    Calories Per Serving: 494 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • ½ pound linguini pasta
    • 3½ Tablespoons soy sauce (low sodium, if available)
    • 2 Tablespoons packed dark brown sugar
    • 2 Tablespoons unseasoned rice vinegar
    • 3 Tablespoons vegetable oil (or other neutral oil) *DIVIDED USE*
    • ¾ Tablespoon toasted sesame oil
    • 1 Tablespoon white sesame seeds
    • 1 teaspoon red chili flakes
    • 4 stems scallions (green onions) white and green parts, sliced
    • 1 teaspoon minced garlic
    Optional Garnish: Additional sliced scallions and/or chopped dry roasted peanuts (about 2 T. total)
      US Customary - Metric
      Instructions

      1. Cook noodles in salted, boiling water according to instructions on package. When done cooking, drain noodles (do not rinse).

      2. While noodles are cooking, prepare Asian sauce. Whisk soy sauce, dark brown sugar, rice vinegar, 1T. vegetable oil, and sesame oil in a large bowl. Once well combined, set bowl aside.

      3. Heat 2 T. vegetable oil in a large non-stick skillet on medium heat. Add sesame seeds and red pepper flakes. Stir to combine. Cook, stirring occasionally until sesame seeds begin to turn golden brown. This usually takes 3-4 minutes. Once sesame seeds start browning, turn off the heat.

      4. Stir garlic and scallions into sesame seed mixture in skillet for about a minute until combined. Skillet will still be hot (even off the heat), so it will slightly cook scallions and garlic. Pour mixture into a large bowl.

      5. When noodles are done cooking, drain them (without rinsing). Immediately add linguini to the sesame/scallion mixture in bowl. Use tongs to combine sauce and linguini until noodles are fully coated in sauce.

      6. To serve, divide hot Asian sesame scallion noodles into individual bowls. Garnish each serving with chopped peanuts (optional, but good!). Add additional sliced green onions for more color, if desired. Serve, and enjoy!

      Nutrition Facts
      Asian Sesame Scallion Noodles
      Amount Per Serving (1 (1/3 of total amount))
      Calories 494 Calories from Fat 180
      % Daily Value*
      Fat 20g31%
      Saturated Fat 3g19%
      Trans Fat 0.1g
      Polyunsaturated Fat 10g
      Monounsaturated Fat 5g
      Sodium 691mg30%
      Potassium 278mg8%
      Carbohydrates 67g22%
      Fiber 3g13%
      Sugar 10g11%
      Protein 12g24%
      Vitamin A 211IU4%
      Vitamin C 1mg1%
      Calcium 60mg6%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Asian Sesame Scallion Noodles is a meatless dish, with linguini, green onions and toasted sesame seeds, coated in a tasty Asian-style sauce.


      Jun
      2023

      Garlic Lime Baked Salmon

      categories: Main Dishes, Seafood
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      Garlic Lime Baked Salmon is simple to make, and tastes amazing! Only 5 minutes prep is needed before baking this flavorful, low-calorie dish.
      Garlic Lime Baked Salmon is simple to make, and tastes amazing! Only 5 minutes prep is needed before baking this flavorful, low-calorie dish.

      If you’re looking for a delicious, low-calorie dinner that only takes a few minutes to pull together, I think you’ll love this recipe for garlic lime baked salmon!

      This meal is perfect for those days when you’re too tired from work or school to expend a lot of energy trying to come up with dinner! The prep time is minimal (about 5 minutes), and then into the oven goes the salmon. Whoo Hoo!

      A big resounding plus is how delicious this simple meal really is… we could eat it over and over, because it tastes so good.

      Pair the garlic lime baked salmon with a favorite side dish, and you’ve got a great meal in under 30 minutes. Here’s how to make it.

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

      Prepare And Season The Salmon

      Preheat your oven to 400°F. (204° C.) before beginning. Prep takes only a few minutes, so to save time, you will that oven preheated and ready to go!

      For this recipe, you will need two skinless salmon fillets, approximately 4 ounces each. Pat the salmon dry using paper towels to blot the moisture.

      Place a layer of parchment paper onto a baking sheet, then place the salmon fillets on top. Lightly sprinkle Cajun seasoning mix on the top surface only, then set the pan aside.

      Salmon fillets are patted dry with paper towels to absorb moisture.The salmon fillets are sprinkled lightly on top with Creole seasoning mix.

      Make The Garlic Lime Baking Sauce

      For the garlic lime sauce that will bake on top of the salmon, you will need fresh lime juice (and the zest from the peel). You will also use minced garlic, extra virgin olive oil and fresh chopped parsley.

      Garlic, olive oil, parsley, lime juice and zest are used as topping for fish.

      Mix the lime juice, lime zest, minced garlic, olive oil and chopped parsley together in a medium sized bowl. Stir until these ingredients are fully combined.

      NOTE: Lime zest is the outer green peel of the lime, grated very finely using a microplane or the very tiny holes in a box grater. The lime peel contains oils which are released, and provide amazing flavor. Be careful to only grate the GREEN peel, NOT the white inner part. The white part of the inner peel is bitter, and you do not want that!

      Using a microplane to extract lime zest from outer peel of the lime.

      Parsley, EVOO, lime juice, garlic and lime zest in a medium bowl.After being combined, this is the topping for garlic lime baked salmon.

      Bake The Salmon

      Spoon the sauce evenly over the two salmon fillets, spreading the ingredients evenly, and dividing the mixture between the two pieces of fish. Use all of the sauce!

      Bake in a preheated 400°F (204°C) oven for 18-20 minutes, or until the salmon is cooked through and flakes easily.

      Since oven temperatures can fluctuate with different models, I suggest checking on the fish at about the 17 minute mark, to check for doneness. When done, remove the garlic lime baked salmon from the oven.

      Garlic lime sauce is divided evenly on top of salmon fillets before baking.Garlic lime baked salmon is cooked and ready to transfer to plates.

      Serve The Garlic Lime Baked Salmon

      Serve the garlic lime baked salmon while hot. Transfer the fillets to individual plates, and garnish with more chopped parsley and/or a couple of lime wedges (to squeeze juice over the fish).

      These are optional garnishes, of course, but really add to the color, flavor, and presentation of the finished dish. I don’t think you will regret adding these ingredients, ESPECIALLY the lime wedges.

      Serve the fish with a couple of your favorite side dishes, and enjoy this delicious garlic lime baked salmon! 

      Garlic lime baked salmon served with lime wedges, rice and broccoli on the side.

      I hope you have the opportunity to try this yummy recipe, and hope you will enjoy it as much as we do. It is such an easy main dish to make, and it really does taste great!

      Thanks for stopping by, and please come back again soon. Take care, may God bless you, and have a wonderful day!

      Looking For More SALMON Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious salmon recipes to enjoy, including:

      Want More Recipes? Get My FREE Newsletter!

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

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

      Find Me On Social Media:

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

      Recipe adapted from: New Life Promise-Live Smart Online Edition, Volume 10, page 32, by Isabel D. Price.

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Garlic Lime Baked Salmon
      Prep Time
      5 mins
      Cook Time
      18 mins
      Total Time
      23 mins
       

      Garlic Lime Baked Salmon is simple to make, and tastes amazing! Only 5 minutes prep is needed before baking this flavorful, low-calorie dish.

      Category: Entree
      Cuisine: American
      Keyword: garlic lime baked salmon
      Servings: 2 fillets
      Calories Per Serving: 203 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • ½ pound skinless salmon fillets (2 fillets) approx. 4 oz. per fillet
      • ½ teaspoon creole seasoning to sprinkle lightly on fish
      • 2 teaspoons fresh lime juice
      • 1 teaspoon lime zest
      • 1½ cloves garlic minced
      • 2 teaspoons extra virgin olive oil
      • 2 teaspoons chopped fresh parsley
      Optional: additional chopped parsley and/or lime wedges for garnish
        US Customary - Metric
        Instructions

        1. Preheat oven to 400°F. (204° C.) before beginning. Prep time is minimal, so preheating oven will save time. Lay piece of parchment paper on baking sheet.

        2. Pat salmon fillets dry using paper towels, then place fillets on prepared baking sheet. Lightly sprinkle top of fish with Creole seasoning; set pan aside.

        3. Mix the lime juice, lime zest, minced garlic, olive oil and chopped parsley together in a medium sized bowl. Stir until fully combined.

        4. Spoon sauce evenly over salmon fillets, spreading evenly, and dividing mixture between both pieces. Use all of the sauce.

        5. Bake at 400°F (204°C) oven for 18-20 minutes, or until salmon is cooked through and flakes easily. When done, remove pan from the oven.

        6. Transfer salmon fillets to individual plates. OPTIONAL: Garnish with additional chopped parsley and/or a couple lime wedges (to squeeze juice on salmon). Serve immediately, and enjoy!

        Nutrition Facts
        Garlic Lime Baked Salmon
        Amount Per Serving (1 fillet (4 oz.))
        Calories 203 Calories from Fat 99
        % Daily Value*
        Fat 11g17%
        Saturated Fat 2g13%
        Polyunsaturated Fat 3g
        Monounsaturated Fat 5g
        Cholesterol 62mg21%
        Sodium 51mg2%
        Potassium 582mg17%
        Carbohydrates 2g1%
        Fiber 0.2g1%
        Sugar 0.2g0%
        Protein 23g46%
        Vitamin A 265IU5%
        Vitamin C 3mg4%
        Calcium 20mg2%
        Iron 1mg6%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Garlic Lime Baked Salmon is simple to make, and tastes amazing! Only 5 minutes prep is needed before baking this flavorful, low-calorie dish.


        Jun
        2023

        Easy Slow Cooker Pulled Pork

        categories: Main Dishes, Pork, Slow Cooker Recipes
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        Make Easy Slow Cooker Pulled Pork to use in many main dishes (5 minutes prep)! Great for BBQ sandwiches, tacos, enchiladas, burritos, etc.
        Make Easy Slow Cooker Pulled Pork to use in many main dishes (5 minutes prep)! Great for BBQ sandwiches, tacos, enchiladas, burritos, etc.

        Looking for a simple way to cook a lot of meat to use in various recipes? This recipe for easy slow cooker pulled pork may be just the recipe you’re looking for!

        With as little as 5 minutes of hands-on prep time and a few common spices, you can have a large pork shoulder seasoned and cooking away in a slow cooker.

        After it cooks all day, you will be left with tender pork, that can be EASILY shredded, to use in a variety of dishes. Here’s how to make easy slow cooker pulled pork.

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

        Season The Pork 

        The ingredients I use to season the pork are salt, pepper, liquid smoke, garlic powder and onion powder. Mix the salt, pepper, garlic powder and onion powder in a small bowl. Do NOT add the liquid smoke or water at this point.

        I use these very basic spices to season the pork, because once the meat is done cooking and shredded, it can be used for a variety of main dishes with different flavor combinations.

        Before seasoning, pat the pork shoulder dry by blotting it on all sides with paper towels. Sprinkle this seasoning mix over the entire surface of the pork shoulder, then place the pork shoulder into a large slow cooker.

        For this recipe I used a 7 pound pork butt, also known as pork shoulder or Boston pork butt. All these types of pork come from the SHOULDER of the pig.

        Onion powder, garlic powder, liquid smoke, salt and pepper help season the pulled pork.

        Combine the liquid smoke and water in a small container, then pour it around the outside edges of the pork, onto the bottom of the slow cooker.

        The liquid smoke will help flavor the meat with a semi-smoked flavor, which is helpful since we will not be cooking the pork on a smoker grill or BBQ. Liquid smoke can usually be found in most grocery stores, on the aisle with the BBQ sauces or condiments.

        Pork but is dried, seasoned and then placed in a slow cooker for 8 hours cooking on low.

        Time To Slow Cook The Seasoned Pork

        Put the lid on the slow cooker, and then cook the pork for about 8 hours on LOW setting. Let it cook away while you got to work or do other things during the day.

        After several hours you will begin to smell “good aromas” coming out of your slow cooker. No need to do anything else to the meat until it has finished slow cooking!

        For this recipe, you will want the finished pork to have an internal temperature of 200°F (or 93.33°C) This higher internal temperature will ensure the pork becomes VERY tender, which is what you want for easily shredding the meat.

        NOTE: If using a slightly smaller or larger pork shoulder, you may need to adjust the cooking time slightly.

        Easy slow cooker pulled pork is cooked on Low for 8 hours.

        What To Do When It Is Finished Cooking

        Once the pork has cooked the full time, and reaches an internal temperature of 200°F. (or 93.33°C), unplug or turn off the slow cooker.

        Let the pork rest (still covered in the slow cooker) for about 30 minutes. After it has rested, transfer the pork to a large bowl for shredding.

        Remove the bone from the pork. It should come off easily, with no problem at all. Don’t forget to also save the juice that remains in the slow cooker, okay? Okay.

        Shredding The Tender Cooked Pork

        The easiest way I have found to shred the meat is to use two forks. The meat should be so tender that you can EASILY pull the meat off using them.

        Continue shredding until all of the easy slow cooker pulled pork has been shredded. You should end up with a large pile of pulled pork.

        After the bone is removed (and accounting for shrinkage while cooking, I usually will end up with somewhere between 5-6 pounds of pulled pork.

        Cooked tender pork is shredded in a large bowl, using two forks

        The next thing I do is to ladle some of the juices from the slow cooker into the shredded pork. Pour it through a strainer to help filter out any pieces of fat, etc. that might be hanging out in the juices.

        By adding some (not all!) of the liquid back into the pulled pork, it ensures the meat will absorb some of the liquid and not be dry. The juices also adds back in some more flavor, too!

        Toss the pulled pork with the liquids to combine, adding more juices as you feel are necessary for “juicy pork”. Once the easy slow cooker shredded pork has cooled, it can be divided into freezer bags and stored for future meals.

        Juices from slow cooker are strainer into the pulled pork, to add additional flavor and moisture.Large blue bowl, full of the easy slow cooker pulled pork, ready to be used.

        What Can Easy Slow Cooker Pulled Pork Be Used For?

        There are a LOT of uses for this delicious pulled pork. Some of our favorite ways to use shredded pork is in burritos, tacos, enchiladas and tamales, adding additional Mexican seasonings, as desired.

        Burritos can be made using the pulled pork.Two tamales made with shredded pork, shown on a plate.

        Another of our favorite ways to use pulled pork is to add BBQ sauce and make BBQ pork sandwiches.  There are many ways available to enjoy it. YUM!

        BBQ shredded pork sandwiches, with spicy coleslaw on top of the meat.

        Storing The Pulled Pork For Other Meals

        I always save enough easy slow cooker pulled pork for a meal I make the same night as I cook the pork. All the extra shredded pork is divided into freezer storage bags, with about a pound of meat in each one.

        This is really convenient, because the next time I want to use pulled pork for another meal, all I have to do is thaw the package out, then use as I wish!

        It is a real timesaver to do this, and the pulled pork will store safely for several months in our freezer. Since it is not difficult to prepare the shredded pork, it comes in handy a month or two later when I want to use pulled pork again for a meal. WIN-WIN!

        Easy slow cooker pulled pork can be stored in freezer bags in a freezer.

         

        Looking For More PORK Recipes?

        You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some truly delicious recipes featuring pork to choose from, including:

        Want More Recipes? Get My FREE Newsletter!

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

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

        Find Me On Social Media:

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

        ↓↓ PRINTABLE RECIPE BELOW ↓↓

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        Easy Slow Cooker Pulled Pork
        Prep Time
        5 mins
        Cook Time
        8 hrs
        Resting Time (cooling)
        30 mins
        Total Time
        8 hrs 35 mins
         

        Make Easy Slow Cooker Pulled Pork to use in many main dishes (5 minutes prep)! Great for BBQ sandwiches, tacos, enchiladas, burritos, etc.

        Category: Main Dishes
        Cuisine: All Cuisines
        Keyword: slow cooker, pulled pork
        Servings: 19 (appro. 4 ounces per serving)
        Calories Per Serving: 131 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 7 pounds pork shoulder (or Boston butt roast) bone-in
        • 2 teaspoons salt
        • 2 teaspoons black pepper
        • 1½ teaspoons garlic powder
        • 1½ teaspoons onion powder
        • 1½ Tablespoons liquid smoke
        • ½ cup water
        US Customary - Metric
        Instructions

        1. Pat the pork shoulder dry by blotting it on all sides with paper towels.

        2. Combine salt, pepper, garlic powder and onion powder in a small bowl. Sprinkle the spices over entire surface of the meat. Put seasoned pork in a large slow cooker. Combine liquid smoke and water in a small container, then pour it around outside edges of the pork, onto the bottom of the slow cooker.

        3. Cook on LOW heat for 8 hours. The finished pork should reach an internal temperature of 200°F. (or 93.33℃) for easiest shredding. Turn off slow cooker; let pork rest for 30 minutes (still covered in slow cooker). NOTE: If using a slightly smaller or larger pork shoulder, you may need to adjust cooking time slightly.

        4. Remove bone from pork. It should come off easily. Transfer pork to a large bowl (reserving juice left in slow cooker). Shred the meat using two forks. The meat should be so tender you can EASILY shred it. Continue shredding until all pork has been shredded.

        5. Ladle some of the juices from slow cooker into the shredded pork. Pour it through a strainer to filter out any pieces of fat, etc that might be present By adding some (not all!) of the liquid back into the pulled pork, it ensures the meat will absorb some of liquid and not be dry. Juices also adds more flavor, too!Toss the pulled pork with the liquids to combine, Use in your favorite dishes. Enjoy!

        6. To store in freezer: let meat fully cool. Divide into freezer storage bags, and freeze up to several months. To use, thaw fully; add to favorite main dish recipes

        Recipe Notes

        Caloric estimate/calculation was made using 6 pounds of cooked, shredded pork, because the 7 pound pork used will reduce in volume when cooked, and also weigh less after the bone has been removed.

        Nutrition Facts
        Easy Slow Cooker Pulled Pork
        Amount Per Serving (1 (approximately 4 oz.))
        Calories 131 Calories from Fat 54
        % Daily Value*
        Fat 6g9%
        Saturated Fat 2g13%
        Polyunsaturated Fat 1g
        Monounsaturated Fat 3g
        Cholesterol 59mg20%
        Sodium 314mg14%
        Potassium 305mg9%
        Carbohydrates 0.4g0%
        Fiber 0.1g0%
        Sugar 0.02g0%
        Protein 17g34%
        Vitamin A 6IU0%
        Vitamin C 1mg1%
        Calcium 14mg1%
        Iron 1mg6%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on you Pinterest boards!Make Easy Slow Cooker Pulled Pork to use in many main dishes (5 minutes prep)! Great for BBQ sandwiches, tacos, enchiladas, burritos, etc.


        May
        2023

        Turkey Veggie Stir Fry

        categories: Main Dishes, Turkey
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        Turkey Veggie Stir Fry is an easy, low-fat meal, using ground turkey and veggies cooked in an Asian sauce, then served on top of white rice.
        Turkey Veggie Stir Fry is an easy, low-fat meal, using ground turkey and veggies cooked in an Asian sauce, then served on top of white rice.

        If you’re looking for a recipe for a low-calorie but great tasting main dish, may I suggest this turkey veggie stir fry? I think you will really enjoy it!

        Occasionally I love reading through my cookbooks (I collect them) to find new ideas or recipes I have overlooked in the past. This recipe came from one of my older WW cookbooks from about 5 years ago.

        The recipe sounded interesting to me, so I made it, and was pleasantly surprised at the results! This dish has ground turkey breast and several veggies in a delicious sauce, served on a bed of rice.

        Turkey Veggie Stir Fry is a filling, colorful, healthy and hearty meal! Here’s how to make it.

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

        First Step – Cook Rice And Prep The Veggies!

        TIP: Start the rice cooking (stovetop or rice cooker) before starting the recipe, so it is fully cooked and HOT when this dish is ready to be served.

        It is helpful to prep the “add-in” veggies before beginning to cook this dish. That way, they’re ready to go as you make this dish, allowing you to make this meal in less time.

        Thaw the frozen peas while you chop, mince or dice green onions, carrots, red bell peppers, garlic, fresh ginger, and cilantro. Once this step is done, you’re ready to go!

        Scallions, carrots, red bell peppers, garlic, ginger, cilantro and peas are prepped and ready!

        Cook Some Veggies

        Heat 2 teaspoons of canola oil in a large skillet using Medium-High heat. When the oil is hot (but not smoking), stir in the diced red bell peppers and carrots.

        Cook the bell peppers and carrots for 3 minutes, stirring often, until they have softened slightly in texture.

        Stir in fresh grated ginger and minced garlic, and cook, stirring constantly for 30 seconds (don’t burn the garlic!) 

        Red bell peppers and carrots are cooked in oil until softened, in a large skillet.Minced garlic and fresh grated ginger are stirred into the veggies in the skillet.

        Cook The Ground Turkey

        Add the ground turkey to the skillet and cook it on Medium-High heat, until the meat is fully cooked through and no longer pink in color. This will take about 4-5 minutes.

        As the ground turkey cooks, break the meat up into small bite-sized pieces using a spoon, spatula or fork.  

        Ground turkey breast is added to veggies in skillet and is cooked.A wooden spoon is used to break the ground turkey into small pieces while it cooks.

        Add More Veggies To The Stir Fry

        Once the ground turkey is fully cooked (and no longer pink), stir in the chopped scallions (green onions) until combined.

        Cook everything, stirring often, for about 1 minute, or until the green onions have slightly softened.

        Chopped scallions (green onions) are stirred into the turkey veggie stir fry.

        Add the peas, soy sauce, sesame oil, salt, and red pepper flakes to the rest of the ingredients in the skillet.

        Continue to cook the turkey veggie stir fry for 2 minutes, or until the peas are heated through with the rest of the ingredients.

        Transfer the skillet OFF of the heat, and immediately stir in chopped cilantro until it has been incorporated into the dish. Serve immediately.

        Peas and Asian sauce ingredients are added to the turkey veggie stir fry.Chopped cilantro is stirred into the stir fry, off of the heat.

        Time To Serve The Turkey Veggie Stir Fry

        Now it’s time to enjoy this delicious turkey veggie stir fry! The recipe makes enough for 4 main dish servings.

        For each serving, place half a cup of hot cooked rice on a plate (or in a bowl), then top with about 1½ cups of the turkey and veggie mixture.

        Sprinkle each portion with sesame seeds. Serve while hot, and enjoy this tasty, filling, low-calorie, and healthy meal.

        The turkey veggie stir fry is served hot, on a bed of white rice.A serving of the turkey veggie stir fry, placed on top of white rice.

        I hope you have the opportunity to try this simple recipe for turkey veggie stir fry! We enjoy it, and trust you will, as well.

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

        Looking For More TURKEY Recipes?

        You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious turkey recipes to choose from, including:

        Want More Recipes? Get My FREE Newsletter!

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

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

        Find Me On Social Media:

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

        Original recipe source: “The Essential WW Freestyle Cookbook”, page 49, published in 2018 by Weight Watchers, Int’l., Inc.

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        Turkey Veggie Stir Fry
        Prep Time
        13 mins
        Cook Time
        12 mins
        Total Time
        25 mins
         

        Turkey Veggie Stir Fry is an easy, low-fat meal, using ground turkey and veggies cooked in an Asian sauce, then served on top of white rice.

        Category: Main Dish
        Cuisine: American
        Keyword: turkey veggie stir fry
        Servings: 4 (each serving is ½ C. rice + 1½ C. turkey/veggies)
        Calories Per Serving: 308 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 2 teaspoons canola oil
        • 1 medium red bell pepper seeded, diced
        • 1 large carrot peeled, diced
        • 2 cloves garlic minced
        • 1 Tablespoon fresh ginger peeled, finely grated
        • 1 pound ground skinless turkey breast
        • 4 scallions (green onions) thinly sliced (white and green parts)
        • 1 cup frozen green peas thawed
        • 2 Tablespoons soy sauce (low-sodium, if available)
        • 2 teaspoons dark sesame oil
        • ¼ teaspoon salt
        • ⅛ teaspoon red chili pepper flakes
        • ¼ cup chopped fresh cilantro
        • 1½ cups hot cooked white rice
        • 1 Tablespoon sesame seeds lightly toasted, if desired
        US Customary - Metric
        Instructions

        1. Heat canola oil on Medium-High in a large skillet. When oil is hot (but not smoking), stir in red bell peppers and carrots. Cook for 3 minutes, stirring often, until they've softened slightly. Stir in ginger and garlic; cook, stirring constantly for 30 seconds (don't burn the garlic). 

        2. Add ground turkey to the skillet; cook on Medium-High, until meat is cooked through and no longer pink in color (about 5 minutes). As turkey cooks, break the meat into small bite-sized pieces using a spoon, spatula or fork. 

        3. Stir in green onions until combined. Cook, stirring often, for 1 minute, or until green onions soften slightly.

        4. Add peas, soy sauce, sesame oil, salt, and red pepper flakes to skillet. Cook for 2 minutes, or until peas are heated through. Move skillet OFF the heat; immediately stir in chopped cilantro until incorporated. Serve immediately.

        5. For each serving, place ½ cup of rice on plate (or in bowl); top with 1½ cups of turkey/veggie mix. Sprinkle with sesame seeds. Serve hot, and enjoy!

        Nutrition Facts
        Turkey Veggie Stir Fry
        Amount Per Serving (1 (½ cup rice, 1½ cups turkey/veggies))
        Calories 308 Calories from Fat 72
        % Daily Value*
        Fat 8g12%
        Saturated Fat 1g6%
        Trans Fat 0.03g
        Polyunsaturated Fat 3g
        Monounsaturated Fat 3g
        Cholesterol 62mg21%
        Sodium 511mg22%
        Potassium 654mg19%
        Carbohydrates 28g9%
        Fiber 4g17%
        Sugar 5g6%
        Protein 32g64%
        Vitamin A 4450IU89%
        Vitamin C 57mg69%
        Calcium 61mg6%
        Iron 2mg11%
        * Percent Daily Values are based on a 2000 calorie diet.

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

        Turkey Veggie Stir Fry is an easy, low-fat meal, using ground turkey and veggies cooked in an Asian sauce, then served on top of white rice.