Category: Main Dishes


Oct
2022

Szechuan Chicken

categories: Asian, Chicken, Main Dishes
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Szechuan Chicken is a delicious, easy to make stir-fry with chicken, bell peppers, green onions and nuts cooked in an Asian-inspired sauce.

If you enjoy making delicious, classic meals at home for a fraction of the cost of what a restaurant would charge for the same dish, may I suggest this recipe for Szechuan chicken? The recipe requires using two chicken breasts, a red and green bell pepper, green onions, and some chopped nuts. Cook them in a simple Asian sauce, combine them, and serve over rice or noodles. BOOM! You just made a tasty, classic Chinese dish for 4 people!

We enjoy this dish, and because it is made using only one skillet,  I find it pretty easy to make, when we get hungry for Chinese food! I have no recollection of how or when I got this recipe, but found it in an old recipe box years ago, where the recipe was cut out and taped onto a 3×5″ index card. So I truly don’t know who I can give credit to for this yummy dish… BUT, I think you’re going to love it! Here’s how to make it.

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

Prepare The Chicken For Marinating

You will need two large boneless, skinless chicken breasts. The recipe calls for 16 ounces of chicken, so two large 8 ounce breasts will be perfect. Slice the chicken breasts across the width of the breast, holding a sharp knife almost parallel to the surface (angled at a slant). Cut each chicken breast into 1/4″ slices, then put the slices into a medium-sized bowl, and set aside.

Chicken breasts are cut into 1/4" long slices before marinating.

Now it’s time to make the sauce which is used to marinate the chicken. In a medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, red pepper flakes, and garlic powder. Stir until the sauce is smooth, with no lumps.

Pour the sauce over the chicken slices, and toss until the chicken slices are coated with sauce. Once fully coated, set the chicken aside to marinate in the sauce while you pan-sear the other ingredients.

An Asian-inspired sauce is mixed together to marinate the pieces of chicken breast.Chicken breast chunks are marinated in an Asian-inspired sauce before pan-searing.

Preparing The Pan-Seared Veggies And Nuts

Slice six green onions (bulb and stalk) into 2″ long pieces. Remove the stem and seeds from the bell peppers, and cut them into “bite-sized” pieces. Heat ONE Tablespoon of oil over Medium-High heat in a large (10-12 inch) skillet. Once oil is hot, but not smoking, add the green onions and bell peppers to the skillet.

Stir often until the veggies are “tender-crisp” in texture. This usually takes only about 2 minutes! Transfer the veggies out of the skillet into a bowl, using a slotted spoon (so excess oil can drip back into skillet).

Add 2 more Tablespoons of oil to skillet and heat until hot once again on Medium heat. Add chopped cashews (or dry roasted peanuts if using) to the hot oil, and cook (stirring frequently) only until the nuts are lightly browned. Transfer the browned nuts to the bowl of cooked veggies using a slotted spoon.

Green onions and red and green bell peppers are quickly stir-fried in hot oil in skillet.Chopped cashews ae quickly pan fried until lightly browned in hot oil.Cooked bell peppers, green onions and cashews rest in bowl before being added to chicken.

Cooking The Szechuan Chicken

Now it’s time to quickly cook the marinated chicken and sauce. You will use the same skillet for this (and any leftover oil in the skillet). Heat remaining oil in skillet over high heat until HOT but not smoking. Add the chicken mixture to the hot oil, and cook, stirring frequently. Continue to cook the chicken for 2-3 minutes, or until it is cooked through and no longer pink in color.

Quickly add the veggies and nuts (plus any accumulated juices in the bowl) back into the skillet, and stir to combine. Heat on medium heat until all ingredients are heated through (a couple minutes). When thoroughly heated through, the dish is ready to serve!

Marinated Szechuan chicken is quickly cooked in hot oil in a large black skillet.Green and red bell peppers, green onions and roasted cashews are added to the chicken in skillet.

Serving Szechuan Chicken

We really enjoy serving the Szechuan chicken on top of a bed of steamed rice! TIP: If you begin cooking the rice at the beginning of your prep time for this recipe, it should be ready to go when you’re ready to serve. The bed of rice is optional, but I highly recommend it, as it pairs very well with this chicken dish!

Transfer the Szechuan chicken to individual plates, then lightly sprinkle the surface of each portion with sesame seeds, if desired, for a nice finishing touch! Serve the Szechuan chicken immediately (while hot), and enjoy this tasty dish! I really hope you enjoy it, because it has great flavor and color! It’s not too spicy and really tastes amazing!

Sesame seeds are sprinkled on top of the Szechuan chicken before serving.A close up of the rice bed below the serving of Szechuan chicken on a white plate.

I hope you have the opportunity to try this delicious Asian-style main dish. If you have any leftovers, they can be refrigerated for 2-3 days and easily reheated in a microwave. Thanks for stopping by, and I hope you will come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More ASIAN-STYLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of Asian-style 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.

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Original recipe source: unknown (found recipe cut out & taped onto a 3×5 card in an OLD recipe box)

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Szechuan Chicken
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Szechuan Chicken is a delicious, easy to make stir-fry with chicken, bell peppers, green onions and nuts cooked in an Asian-inspired sauce.

Category: Main Course
Cuisine: Asian
Keyword: Szechuan chicken
Servings: 4
Calories Per Serving: 354 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 16 ounces chicken breasts (boneless, skinless) = approx. two 8 oz. chicken breasts
  • 2 Tablespoons soy sauce
  • 2 Tablespoons dry sherry
  • 2 teaspoons cornstarch
  • ¼ teaspoon ground ginger
  • ¼ teaspoon granulated sugar
  • ¼ teaspoon red chili pepper flakes
  • ¼ teaspoon garlic powder
  • 6 green onions
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • 3 Tablespoons vegetable oil DIVIDED USE
  • ½ cup chopped cashews can substitute dry roasted peanuts
  • sesame seeds (OPTIONAL) sprinkle as garnish, if desired
US Customary - Metric
Instructions

  1. Slice chicken across the width of the breast, using a sharp knife almost parallel to the surface (angled at a slant). Cut each chicken breast into 1/4" slices; put slices in a medium bowl; set aside.

  2. Make sauce: In separate bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, red pepper flakes, and garlic powder. Stir until smooth (no lumps). Pour sauce over chicken; toss until slices are coated with sauce. Set chicken aside.

  3. Slice green onions (bulb and stalk) into 2" pieces. Remove stem/seeds from bell peppers, then cut into "bite-sized" pieces.

  4. Heat ONE Tablespoon oil on medium-High heat in a large (10"-12") skillet. Once oil is hot, but not smoking, add green onions/bell peppers. Cook, stirring often until veggies are "crisp-tender" (about 2 minutes). Transfer veggies from skillet to a bowl, using slotted spoon (so excess oil can drip back into skillet).

  5. Add TWO Tablespoons of oil to skillet and heat on Medium heat. Add cashews (or dry roasted peanuts) to hot oil. Cook (stirring frequently) only until nuts are lightly browned. Transfer nuts to bowl of cooked veggies using slotted spoon.

  6. Heat remaining oil in skillet on high heat until HOT but not smoking. Add chicken mixture and cook, stirring frequently. Continue to cook chicken for 2-3 minutes, or until cooked through and no longer pink in color. Quickly add reserved veggies and nuts (plus any juices) back into the skillet; stir to combine. Cook on medium heat 2-3 minutes or until all ingredients are heated through. Once fully heated, the dish is ready to serve!

  7. We enjoy serving Szechuan chicken on top of a bed of steamed rice! The bed of rice is optional, but I recommend it. Transfer Szechuan chicken to individual plates, then lightly sprinkle each portion with sesame seeds, if desired, Serve immediately, and enjoy

Recipe Notes

NOTE: Caloric calculation does NOT include rice or noodles that may be served with the chicken.

Nutrition Facts
Szechuan Chicken
Amount Per Serving (1 (1/4 of total))
Calories 354 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Trans Fat 0.1g
Polyunsaturated Fat 8g
Monounsaturated Fat 8g
Cholesterol 73mg24%
Sodium 430mg19%
Potassium 721mg21%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 4g4%
Protein 28g56%
Vitamin A 1292IU26%
Vitamin C 67mg81%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s another to pin on your Pinterest boards!Szechuan Chicken is a delicious, easy to make stir-fry with chicken, bell peppers, green onions and nuts cooked in an Asian-inspired sauce.


Oct
2022

Air Fryer Crusted Mahi Mahi

categories: Air Fryer Recipes, Main Dishes, Seafood
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Air Fryer Crusted Mahi Mahi is a delicious, easy dish! Mahi Mahi fillets are coated in seasoned Panko breadcrumbs and air fried until crispy!
Air Fryer Crusted Mahi Mahi is a delicious, easy dish! Mahi Mahi fillets are coated in seasoned Panko breadcrumbs and air fried until crispy!

Today I want to share a recipe for air fryer crusted mahi mahi (its Hawaiian name) that we really enjoy! Boneless fillets of this firm white fish are covered with a seasoned panko breadcrumb topping, and then cooked in an air fryer until browned and crispy!

The recipe could not be more simple, and if you happen to own an air fryer you’ll appreciate how easy is to prepare this crispy fish.

We love mahi mahi! It does not have a “fishy taste”, but is a mild flavored piece of fish. Frozen individually wrapped fillets can be found in the frozen food department of many grocery stores (or Costco), and whole fillets can often be found at a local fish market.

The prep time for this is only about 5 minutes, then the mahi mahi cooks in the air fryer, with only a quick flip over, about halfway through the cooking. That’s it! 

Perhaps you are unfamiliar with this delicious piece of seafood. If you’re interested in learning more about this type of fish, be sure to check out the information HERE, which tells you the origins of this fish, where it is commonly found, and lots of other cool facts! Here’s how to make air fryer crusted mahi mahi.

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

Prepare The Panko And Spice Topping

NOTE: Before making the topping for the fish, preheat your air fryer to 400°F. The prep for this dish only takes a few minutes, so you want the air fryer hot, in order to save time!

Combine panko breadcrumbs, paprika, garlic powder, onion powder, salt and black pepper in a shallow bowl or dish. Stir to fully combine these ingredients.

This is the panko topping that will coat and season the mahi mahi. The crispy panko breadcrumbs are what will give the fish its crunchy texture on the outside!

Panko breadcrumbs are combined with a variety of spices to coat the fish fillets.

Prepare The Fish Fillets

Use several paper towels to pat each of the mahi mahi fillets dry. Use a pastry brush to coat all sides of each piece of fish with olive oil.

Please note that we only used three fillets this time instead of four, as the recipe calls for. 

Mahi Mahi fillets are dried off with paper towels then wait to be breaded.Each fish fillet is brushed on all sides with olive oil.

Add Breadcrumb Seasoning To The Mahi Mahi

Place the mahi mahi fillets (one at a time) onto the breadcrumb seasoning mixture. Press the breadcrumbs on gently, to help adhere them to the fish. Coat all sides of the fish with the seasoned panko.

Place each coated fillet onto a large plate, then lightly spritz the top and bottom of each piece of fish with additional olive oil. This will help the panko breadcrumb coating to become very crisp on both sides.

The oiled Mahi Mahi fillets are coated, one at a time in seasoned panko breadcrumbs.Panko coated fish fillets are spritzed with olive oil before being put into air fryer to cook.

Cooking The Mahi Mahi Fillets

Place the breaded/sprayed mahi mahi fillets (in a single layer) in the basket of the air fryer. Cook at 400°F. for 6-7 minutes, then gently turn the fish fillets over to the other side.

They should be nicely browned on the surface. Continue cooking for an additional 6-8 minutes until cooked through. The panko crust on the fish should be nicely browned and crispy, as well.

Be careful to not overcook the fish. Because mahi mahi is a very lean fish, if overcooked, it runs the risk of being dry, and we don’t want that, do we?

Three crusted mahi mahi fillets are placed in the air fryer basket to be cooked.Halfway through the air frying time, the fillets are flipped to cook the other side.

Serve The Air Fryer Crusted Mahi Mahi

Transfer the air fryer crusted mahi mahi to individual serving plates. Garnish each piece of fish with a lemon wedge or two (for squeezing) and fresh parsley for additional color and flavor.

We also love to add peach/mango salsa (which we get at Costco), and lightly spoon it over the top of each piece. That is optional, but oh so good!

The air fryer crusted mahi mahi pairs well with a great variety of side dishes. When I made the dish this time, I served it with Pineapple Topped Sweet Potato Puff. That was a unique pairing, but they actually ended up complimenting each other very well!

An Air fryer crusted mahi mahi filet is served with a lemon wedge on the side.This piece of air fryer crusted mahi mahi is served with fruit salsa on top and lemon on the side.

I hope you have the chance to try this delicious seafood recipe, and trust you’ll enjoy it as much as we do. If you enjoy mahi mahi, be sure to try Easy Baked Mahi Mahi, or Mahi Mahi with Corn & Avocado Salsa,too!

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 AIR FRYER 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 air fryer 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!
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Author's signature

Recipe adapted from Samantha at: everydayfamilycooking.com/air-fryer-mahi-mahi

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Air Fryer Crusted Mahi Mahi
Prep Time
5 mins
Cook Time
13 mins
Total Time
18 mins
 

Air Fryer Crusted Mahi Mahi is a delicious, easy dish! Mahi Mahi fillets are coated in seasoned Panko breadcrumbs and air fried until crispy!

Category: Entree-Seafood, Main Dish
Cuisine: American
Keyword: air fryer crusted mahi mahi
Servings: 4
Calories Per Serving: 285 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1½ pounds Mahi Mahi fillets (4 fillets)
  • 2 Tablespoons extra virgin olive oil + additional for spritzing
  • 1¼ cups panko breadcrumbs
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
OPTIONAL: Lemon wedges, fresh parsley sprigs, and/or salsa, to serve
    US Customary - Metric
    Instructions

    1. Preheat air fryer to 400°F.

    2. Combine panko breadcrumbs, paprika, garlic powder, onion powder, salt and pepper in shallow bowl or dish. Stir to combine.

    3. Pat mahi mahi fillets dry with paper towels. Use a pastry brush to coat all sides of each fillet with olive oil.

    4. Lay fillets (one at a time) on breadcrumbs. Press breadcrumbs onto fish to adhere and coat each with breadcrumbs on all sides. Place each coated fillet onto a large plate; lightly spritz top and bottom sides of each fillet with additional olive oil. This helps panko breadcrumb coating to become very crisp.

    5. Place fish in a single layer in air fryer basket. Cook at 400°F. for 6-7 minutes, then gently turn fish over to the other side. Continue cooking for 6-8 minutes. Fish should be fully cooked; breadcrumb crust should be crisp and browned when done. Be careful to not overcook the fish (or it can become dry).

    6. Transfer mahi mahi to individual serving plates. Garnish each piece with lemon wedges (for squeezing) and fresh parsley., if desired. Also can spoon salsa over the top of each piece, for additional flavor (optional). Enjoy!

    Nutrition Facts
    Air Fryer Crusted Mahi Mahi
    Amount Per Serving (1 fillet (1/4 of total))
    Calories 285 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 2g13%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 6g
    Cholesterol 124mg41%
    Sodium 579mg25%
    Potassium 766mg22%
    Carbohydrates 14g5%
    Fiber 1g4%
    Sugar 1g1%
    Protein 34g68%
    Vitamin A 554IU11%
    Vitamin C 0.1mg0%
    Calcium 64mg6%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Air Fryer Crusted Mahi Mahi is a delicious, easy dish! Mahi Mahi fillets are coated in seasoned Panko breadcrumbs and air fried until crispy!


    Sep
    2022

    Coney Dogs

    categories: Beef, Lunch - Quick and Easy, Main Dishes
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    Looking for an easy meal for your family? Make Coney Dogs! Learn how to make this simple, flavorful meat sauce for your favorite hot dogs.
    Looking for an easy meal for your family? Make Coney Dogs! Learn how to make this simple, flavorful meat sauce for your favorite hot dogs.

    Coney dogs have been around since the early 1900’s, in one version or another. There has always been some disagreement regarding how Coney dogs became popular in the United States.

    Years ago I found this recipe in one of my old cooking magazines, and knew I had to try it out. My husband wasn’t sure he would like it, but he (and I) ended up loving this sauce and our Coney dogs!

    Coney Dog History 

    I grew up thinking Coney dogs got their name because originated in Coney Island, New York, but according to historians, that may not actually be the case. I

    f you are interested in the history of this classic hot dog and sauce, check out this article from the Smithsonian magazine here. It is quite fascinating to read about its origins, and is a quick, easy read!

    Coney Dogs Flavor Profile

    If you enjoy traditional chili dogs, then you will most likely enjoy Coney dogs, as they share some similarities, but have a slightly different flavor profile (slightly sweet). 

    The sauce for Coney dogs is incredibly EASY to prepare, using ground beef, onions, celery, brown sugar, tomato sauce and spices, etc.

    When this sauce is used to top your favorite hot dogs, I’m confident you’ll enjoy them! Here’s how simple it is to prepare Coney dogs!

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

    Cook The Ground Beef

    Cook ground beef, chopped onions and celery in a large skillet on Medium heat. Break the beef up until it is in small pieces.

    Stir often, and continue cooking the beef until fully cooked through. Once the meat is done cooking, drain off any accumulated grease in the skillet and discard. 

    Ground beef is cooked in a skillet with chopped onions and celery.Hamburger meat is cooked until it is fully browned and cooked through.

    Let’s Make The Sauce For The Coney Dogs!

    Now it’s time to make the Coney sauce for the hot dogs. Add tomato sauce, brown sugar, lemon juice, Worcestershire sauce, chili powder, yellow mustard and salt to the ground beef mixture.

    Bring the sauce to a boil on MEDIUM heat. Once it begins to boil, reduce the heat to LOW. Let the sauce simmer UNCOVERED on LOW heat for 15 minutes, stirring it occasionally while it cooks. 

    While the sauce is simmering, cook the hot dogs according to the instructions on the package or by using your favorite method (boil, grill, oven broil, air fryer, etc.).

    Plan your time so that the hot dogs will be ready when the sauce is finished cooking!

    Tomato sauce, brown sugar and other seasonings are added to the browned ground beef in skillet.The sauce for the Coney dogs is cooked for 15 minutes until it has thickened.

    Once done, the Coney dog sauce will have thickened considerably, and most of the liquid will have been absorbed.

    Once this occurs, and the meat is fully heated through, the sauce is ready to serve as a topper for the hot dogs!

    Once thickened and fully cooked through, the Coney sauce is ready to add to cooked hot dogs.

    Who’s Ready For Some Coney Dogs?

    Place the cooked hot dogs into hot dog buns, and then spoon some of the sauce onto each hot dog. A lot of folks enjoy eating Coney dogs just like this (only adding the sauce), but add your favorite condiments, as well.

    My favorite way to enjoy a Coney dog is to add diced fresh onion and yellow mustard on top of the sauce. My husband enjoys adding chopped onions and shredded cheddar cheese to his.

    Serve the Coney dogs hot, and enjoy their wonderful flavor! This recipe makes enough sauce to top 8 hot dogs.

    Any leftover Coney sauce can be frozen for later use when sealed in an airtight freezer bag or container.

    The Coney meat sauce is spooned on top of cooked hot dogs in buns, to serve.Mustard and chopped onions are added to the top of one of the Coney dogs to enjoy.

    I hope you enjoy this simple meal. We really do, because it is so simple to prepare, and is a nice change from plain hot dogs or traditional chili cheese dogs!

    Thank you for stopping by and I hope you will come back for more family friend recipes again soon. Take care, and have a great day!

    Looking For More EASY LUNCH or DINNER Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some yummy lunch recipes you can check out, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

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    Author's signature

    Original recipe source: “Taste of Home” magazine, June/July 2005 edition, page 54, published by Reiman Publications

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    Coney Dogs
    Prep Time
    10 mins
    Cook Time
    15 mins
    Total Time
    25 mins
     

    Looking for an easy meal for your family? Make Coney Dogs! Learn how to make this simple, flavorful meat sauce for your favorite hot dogs.

    Category: Dinner, Lunch
    Cuisine: American
    Keyword: coney dogs
    Servings: 8 coney dogs
    Calories Per Serving: 84 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Coney Sauce:
    • ½ pound ground beef
    • ¼ cup chopped yellow onions
    • 2 Tablespoons chopped celery
    • 8 ounces canned tomato sauce
    • 2 Tablespoons brown sugar light or dark
    • 1 Tablespoon lemon juice
    • 2¼ teaspoons Worcestershire sauce
    • ¾ teaspoon chili powder
    • ½ teaspoon prepared yellow mustard
    • ¼ teaspoon salt
    For Hot Dogs (these items not included in caloric calculation as varieties/brands of hot dogs and buns may vary greatly):
    • 8 hot dogs/weiners
    • 8 hot dog buns
    US Customary - Metric
    Instructions

    1. Cook beef, onions and celery in a large skillet on Medium heat. Break beef up until it's in small pieces. Stir often; continue cooking beef until fully cooked through. Drain off any accumulated grease in skillet and discard.

    2. Add tomato sauce, brown sugar, lemon juice, Worcestershire sauce, chili powder, mustard and salt to ground beef mixture. Bring sauce to a boil on MEDIUM heat. Once it begins to boil, reduce heat to LOW. Let sauce simmer UNCOVERED on LOW heat for 15 minutes, stirring occasionally while it cooks. NOTE: While sauce is simmering, cook hot dogs according to pkg. instructions or use your favorite method (boil, grill, oven broil, air fryer, etc.). Plan ahead so hot dogs will be ready when sauce is finished cooking!

    3. When done, the sauce will have thickened considerably, and most liquid will have been absorbed. The sauce is now ready to serve as a topper for the hot dogs!

    4. Place cooked hot dogs into warm hot dog buns. Top each one with sauce. Enjoy the hot dogs with just the added coney sauce OR add additional condiments like cheese, yellow mustard, chopped onions, or other condiments you enjoy.

    5. NOTE: This recipe makes enough sauce to top 8 hot dogs. Any leftover meat sauce can be frozen for later use when sealed in an airtight freezer bag or container.

    Recipe Notes

    NOTE: Hot dogs and buns were not included in caloric calculation, as varieties/brands/calories of hot dogs and buns will vary greatly. Caloric calculation is for the coney sauce (1/8th portion of total sauce).

    Nutrition Facts
    Coney Dogs
    Amount Per Serving (1 serving sauce)
    Calories 84 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 2g13%
    Trans Fat 0.3g
    Polyunsaturated Fat 0.2g
    Monounsaturated Fat 2g
    Cholesterol 19mg6%
    Sodium 257mg11%
    Potassium 204mg6%
    Carbohydrates 6g2%
    Fiber 1g4%
    Sugar 4g4%
    Protein 6g12%
    Vitamin A 189IU4%
    Vitamin C 3mg4%
    Calcium 15mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Looking for an easy meal for your family? Make Coney Dogs! Learn how to make this simple, flavorful meat sauce for your favorite hot dogs.


    Sep
    2022

    Smoked Whole Turkey

    categories: Main Dishes, Traeger Grill Recipes, Turkey
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    Make a delicious 20 lb. smoked whole turkey (with butter and a variety of dried spices) in about 6 hours, using a pellet grill or smoker.
    Make a delicious 20 lb. Smoked Whole Turkey (with butter and a variety of dried spices) in about 6 hours, using a pellet grill or smoker.

    The first time I ever cooked a whole turkey was a LONG TIME ago (I was 20 years old). I won’t bore you with the details, but I’ll just say my husband and I had some single friends over for Thanksgiving and it wasn’t pretty! It ended with a turkey that was cooked and pretty on the “outside”, but the middle/insides of that bird were an entirely different story. UGH.

    True story- and we all ended up having a good time, and lived to tell the tale… ha ha! After that disaster I learned how to perfectly roast a turkey in our oven, and have never had a problem since, thank goodness. 

    My husband and I received a FREE 20 lb. turkey last Christmas, and decided to smoke it on our pellet grill, and this is the “recipe” we used. The finished turkey, covered with melted butter and lots of spices, had great seasoning and smoky flavor! Here’s how we make a smoked whole turkey on our pellet grill. We enjoy making smoked turkey outside, because it doesn’t heat up our kitchen cooking it all day, especially during our Summer heat!

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

    Preheat The Smoker

    The prep time to get the turkey ready to cook is minimal, so the first thing you need to do is preheat your smoker or pellet grill according to the manufacturers instructions. Once preheated, set the temperature for 250°F. This is the temperature you will smoke the turkey at for the first half of the cooking time (low and slow!). 

    While the smoker preheats, make the spice mix and prep the turkey (it only takes a few minutes). You can use whatever type smoker pellets you prefer, but we love using mesquite or applewood.

    Make The Spice Mix For the Turkey

    The ingredients for the seasoning mix are simple to prepare. Measure dried Cajun seasoning, Italian seasoning, basil, oregano, rosemary, salt, pepper, rosemary, celery seed and garlic powder in a small bowl. Stir to combine these ingredients, and your spice mix is done. See how easy that is?

    Melt a stick of butter in a saucepan, and then stir in the seasoning mix until completely combined. Remove the pan from the heat.

    A variety of spices used to season a whole turkey are combined in a bowl.Spice mix is combined with melted butter in a saucepan, before basting the turkey.

    Remove the giblets from the inside cavity of the turkey. Pat the turkey dry on all sides, using paper towels to absorb the moisture, then set it on a small wire rack (to slightly elevate the turkey) in a large roasting pan.

    Brush the butter seasoning mixture over the entire surface of the turkey, including inside the turkey cavity. Try to get some seasoning under the skin of the breast, as well. Use ALL of the seasoning mixture on the turkey. 

    A 20 lb. turkey is patted dry, then placed on wire rack in a roasting pan.Butter and spice mixture is brushed over the surface of the turkey before it is cooked.

    Time To Smoke The Turkey!

    Once the smoker grill has reached 250°F. and the turkey has been seasoned, it’s ready to cook! Place the roasting pan in the smoker, then insert a temperature probe into the thickest part of the turkey.

    Let the turkey cook UNCOVERED until it reaches an internal temperature of 100 – 110°F. Once it begins cooking, don’t open the grill… just be patient, and let it smoke away. It typically takes about 3 hours to reach this temperature for a turkey this size, but keep an eye on the temp, because we know the temps in various smokers can vary quite a bit!

    The seasoned whole turkey is now ready to go on a pellet grill or into a smoker.Temperature probe is inserted into thickest part of the turkey before cooking.

    Halfway Point

    Once the turkey reaches an internal temp of 100 – 110°F., remove the turkey pan from the grill. Baste the turkey with any accumulated juice on the bottom of the pan. Add 3 Tablespoons of additional butter to the pan. Cover the pan with aluminum foil, then place the pan back on the grill.

    TURN THE HEAT UP TO 300°F. and continue cooking the turkey (covered) for another 2-3 hours, OR until the internal temperature reaches 165°F. We have found that on our smoker (a Traeger), this second half of the cooking time usually takes somewhere between 2½ – 3 hours.

    Obviously if you are cooking a much smaller weight turkey, your cooking time will be considerably less. Remember- your cooking time might vary, depending on the size turkey you’re using, model of smoker you’re using (and other conditions), so keep an eye on that internal temperature! The temperature probe is your friend!

    Halfway through cooking time, turkey is basted with juices from pan, then covered with foil.

    Smoked whole turkey rests after being removed from grill, before slicing.

    Serving The Smoked Whole Turkey

    Once the turkey is done, remove it from the smoker, and let it rest (covered) for 25-30 minutes before carving. The turkey will continue to cook slightly as it rests. This resting time allows the juices time to redistribute inside the turkey. After the turkey has rested, baste it again with the accumulated juices from the bottom of the pan, then slice and serve.

    We enjoyed the smoky flavor of the well-seasoned meat, and served our turkey slices with steamed broccoli and a delicious Sweet Potato Apple Bake, which complimented the meat well.

    The smoked whole turkey is cut into slices and served.Turkey slices, along with broccoli and a sweet potato apple side dish are served on a white plate.

    I hope you have the opportunity to make a smoked whole turkey for yourself and those you love. We really enjoy having lots of leftovers when we cook a large turkey, which we use for sandwiches, Turkey Fiesta Casserole, and Turkey Tortilla Soup!

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

    Looking For More SMOKER GRILL Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a variety of Smoker Grill 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!
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    Author's signature

    Recipe adapted from: https://anaffairfromtheheart.com

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Smoked Whole Turkey
    Prep Time
    10 mins
    Cook Time
    6 hrs
    Total Time
    6 hrs 10 mins
     

    Make a delicious 20 lb. Smoked Whole Turkey (with butter and a variety of dried spices) in about 6 hours, using a pellet grill or smoker.

    Category: Main Dish
    Cuisine: American
    Keyword: smoked whole turkey
    Servings: 16 (8 oz. servings) approx.
    Calories Per Serving: 328 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 20 pound turkey giblets removed
    • ½ cup butter = ½ cup or 8 T.
    • 2 teaspoons Cajun seasoning or Creole seasoning
    • 1½ teaspoons salt
    • 1 teaspoon dried basil
    • 1 teaspoon dried rosemary
    • 1 teaspoon dried oregano
    • 1 teaspoon Italian seasoning
    • 1 teaspoon celery seed
    • ½ teaspoon black pepper
    • ½ teaspoon garlic powder
    • 3 Tablespoons butter additional to be added later
    US Customary - Metric
    Instructions

    1. Preheat smoker or pellet grill according to manufacturer instructions. Once preheated, set temperature for 250°F.

    2. Combine Cajun seasoning, salt, basil, rosemary, oregano, Italian seasoning, celery seed, black pepper, and garlic powder in a small bowl. Melt a stick of butter in saucepan; add seasoning mix; stir until combined. Remove pan from heat.

    3. Pat turkey dry, using paper towels. Set turkey on small wire rack (to slightly elevate turkey) in a large roasting pan. Brush butter mixture over surface of turkey (all sides), including turkey cavity. Put some seasoning under skin of the breast, as well. Use ALL of the seasoning mixture.

    4. Place roasting pan in smoker; insert temperature probe into thickest part of turkey. Cook UNCOVERED until it reaches an internal temp. of 100° - 110°F. It typically takes about 3 hours to reach temperature. Keep an eye on the temp, because smoker temps can vary! When turkey reaches an internal temp of 100° - 110°F., remove pan from grill. Baste turkey with any accumulated juices in bottom of the pan. Add 3 Tablespoons more butter to the pan. Cover pan with aluminum foil; place pan back on the grill.

    5. TURN THE HEAT UP TO 300°F. and continue cooking turkey (covered) another 2-3 hours, OR until internal temp. reaches 165°F. Remember- your cooking time might vary, depending on the model of smoker (and other conditions), so keep an eye on that internal temperature! 

    6. Once done, remove pan from the smoker; let turkey rest (covered) for 25-30 minutes before carving. Turkey will continue to cook slightly as it rests. Resting time allows juices to redistribute in turkey. After resting, baste turkey again with juices from pan, then slice and serve.

    Recipe Notes

    NOTE: A 20 pound turkey will yield approximately 8½ - 9 pounds of white and dark meat after cooking. The caloric calculation listed is an approximation that uses both dark and white meat in the total per serving. Your caloric amount will vary depending on portion size, and type of turkey meat consumed (white or dark meat).

    Nutrition Facts
    Smoked Whole Turkey
    Amount Per Serving (1 (8 oz. portion))
    Calories 328 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 8g50%
    Trans Fat 0.4g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 5g
    Cholesterol 151mg50%
    Sodium 484mg21%
    Potassium 422mg12%
    Carbohydrates 1g0%
    Fiber 0.3g1%
    Sugar 0.2g0%
    Protein 39g78%
    Vitamin A 473IU9%
    Vitamin C 0.04mg0%
    Calcium 31mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a delicious 20 lb. Smoked Whole Turkey (with butter and a variety of dried spices) in about 6 hours, using a pellet grill or smoker.


    Sep
    2022

    Thai Green Curry Mussels

    categories: Main Dishes, Seafood
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    Thai Green Curry Mussels are a delicious dish! Mussels are served in a coconut curry sauce, with ginger, garlic, lime, shallots and peppers.
    Thai Green Curry Mussels are a delicious dish! Mussels are served in a coconut curry sauce, with ginger, garlic, lime, shallots and peppers.

    Do you enjoy eating fresh steamed mussels? If so, you may enjoy this slight twist on traditional mussels! Today I want to share with you a recipe I developed for Thai Green Curry Mussels. The flavor palette is slightly spicy from the green curry paste, but is balanced well with coconut milk and other veggies.

    The sauce tastes wonderful not only on the steamed mussels, but it’s a perfect dipping sauce for crusty slices of hot sourdough or French bread. We always try to have hot bread on the side to use to dip in the sauce from the bowls! YUM! This recipe is fairly simple to prepare, but has the look and taste of a meal you could get at a nice seafood restaurant! Here’s how to make Thai Green Curry Mussels:

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

    Before Starting

    Please Note: Before cooking fresh mussels it is very important to check them. If any of the shells have already opened, discard them, as they are not safe to eat. You want those shells CLOSED before cooking! The mussel shells will open on their own, once they have been successfully cooked.

    Prepare The Veggies For The Sauce

    Heat coconut oil in a LARGE skillet (one that also has a lid) on medium heat. When the oil is hot, add 1/3 cup (total) of chopped red/yellow bell peppers, minced shallot, and a grated 1″ piece of fresh ginger. Add a small pinch of red chili pepper flakes, then season lightly with a couple pinches of salt and pepper.

    Stir to combine, and cook these veggies on Medium heat for a couple minutes until they begin to become tender. Add minced garlic and cook for another 30 seconds, stirring often so the garlic doesn’t burn. Pour in 1/2 cup of chicken broth, and stir again, to combine these ingredients.

    Chicken broth, ginger, red peppers and shallots ready to season the mussels.Minced garlic is added to the sauteed veggies in the skillet.

    Cook The Mussels

    Now it’s time to cook the mussels. You will cook the mussels in the same skillet. Add the mussels to the skillet, and quickly stir to cover them with the “veggies” and broth. Put a lid on the skillet, and let the mussels steam for 4-5 minutes on Medium heat or until all the mussel shells have opened. Give the cooked mussels another stir to coat with the broth.

    Remove the skillet from the heat. Discard any mussels that did NOT open while cooking, as they’re not safe for consumption. Cover the skillet again (off heat) and keep the mussels warm.

    Mussels are added to skillet with veggies and steamed for 4-5 minutes.

    Make The Green Curry Sauce

    TIP: Make the green curry sauce while the mussels are cooking, because they take about the same time to cook. To make the green curry sauce you will need a can of unsweetened coconut milk (NOT coconut cream). Use either lite or regular canned coconut milk, whichever you prefer. You can typically find this in the Asian foods section at the grocery store.

    You will also need Thai style green curry paste, which is usually found in the Asian foods section. I have found various brands available at our local Safeway, Kroger and Wal Mart. This recipe uses 3 Tablespoons GREEN curry paste, so buy a small jar and refrigerate the leftover paste. If you happen to prefer a really hot and spicy green curry sauce, feel free to add another Tablespoon.

    Canned coconut milk is used in the green curry sauce for the mussels.Thai green curry paste is used to season the sauce for the steamed mussels.

     To make the curry sauce, add 3 Tablespoons of green curry paste into a separate large skillet. Cook the sauce on low heat for two minutes, stirring occasionally.

    Open the can of coconut milk, and stir it until mixture is well blended. Add the canned coconut milk and the juice of one lime to the curry sauce. Stir again, then let the sauce simmer on low heat 2-3 minutes, or until heated through. Stir in half of the total amount of cilantro leaves.

    The green curry sauce cooks in a large skillet before pouring over cooked mussels.Cilantro leaves are added to the green curry sauce in the skillet.

    Serve The Thai Green Curry Mussels

    To serve, evenly divide the cooked mussels (and veggies) into individual serving bowls. Pour the hot green curry sauce over the mussels, dividing all the sauce evenly between the portions. Garnish each serving with the remaining cilantro leaves, then serve and enjoy! Be sure to serve some warm crusty bread on the side to dip up some of that curry sauce out of the bowl.

    Thai green curry mussels are served in a large white bowl.One of the cooked Thai green curry mussels shown inside its open shell.

    I hope you enjoy this tasty recipe for Thai green curry mussels. Thanks for taking the time to visit my blog today, and I invite you to come back soon for more delicious recipes. Take care, and have a great day!

    Looking for More SEAFOOD Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great variety of seafood 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

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Thai Green Curry Mussels
    Prep Time
    20 mins
    Cook Time
    5 mins
    Total Time
    25 mins
     

    Thai Green Curry Mussels are a delicious dish! Mussels are served in a coconut curry sauce, with ginger, garlic, lime, shallots and peppers.

    Category: Main Dish
    Cuisine: American, Thai
    Keyword: Thai green curry mussels
    Servings: 3
    Calories Per Serving: 365 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 Tablespoon coconut oil
    • ⅓ cup red/orange bell peppers combined/chopped
    • ¼ cup shallot minced
    • 1 inch piece of fresh ginger finely grated
    • 1 pinch red pepper flakes
    • ¼ teaspoon salt and pepper ¼ tsp. EACH
    • 4 cloves garlic minced
    • ½ cup low sodium chicken broth
    • 2½ pounds fresh mussels
    • 3 Tablespoons green curry paste
    • 13.7 ounces lite coconut milk (canned)
    • 1 lime (juice only)
    • 4 Tablespoons cilantro leaves Divided Use
    US Customary - Metric
    Instructions

    1. *Note: Before cooking fresh mussels it is very important to check them. If any of the shells have already opened, discard them, as they are not safe to eat. You want shells CLOSED before cooking! The mussel shells will open on their own, once they've been cooked.

    2. Heat coconut oil in large skillet on Medium heat. When oil is hot, add chopped red/yellow peppers, shallot, and grated ginger. Add a pinch of red pepper flakes; season with salt/pepper. Stir to combine; cook on Medium for a couple minutes until veggies begin to soften. Add minced garlic; cook another 30 seconds, stirring often. Pour in chicken broth; stir again to combine ingredients.

    3. Add mussels to the same skillet; quickly stir to coat mussels with veggies/broth. Put a lid on the skillet. Steam mussels for 4-5 minutes on Medium heat or until you see the shells have opened. Give mussels another stir to coat with broth. Remove skillet from heat. Discard any mussels (if there are any) that did NOT open while cooking. Cover skillet (off heat); keep mussels warm.

    Make Curry Sauce While Mussels Are Steaming To Save Time!

    1. Place curry paste into separate skillet. Cook on Low heat for two minutes, stirring occasionally. Open can of coconut milk; stir until contents are well blended. Add coconut milk and lime juice to skillet. Stir again; let simmer on Low 2-3 minutes, or until heated through. Stir in ½ of the cilantro leaves, then serve.

    2. To serve, evenly divide cooked mussels (and veggies) into serving bowls. Pour hot green curry sauce over mussels, dividing all the sauce evenly between portions. Garnish each serving with remaining cilantro. Serve and enjoy!

    Nutrition Facts
    Thai Green Curry Mussels
    Amount Per Serving (1 (1/3 of total))
    Calories 365 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 14g88%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 2g
    Cholesterol 54mg18%
    Sodium 870mg38%
    Potassium 792mg23%
    Carbohydrates 20g7%
    Fiber 2g8%
    Sugar 4g4%
    Protein 25g50%
    Vitamin A 3241IU65%
    Vitamin C 44mg53%
    Calcium 91mg9%
    Iron 9mg50%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Thai Green Curry Mussels are a delicious dish! Mussels are served in a coconut curry sauce, with ginger, garlic, lime, shallots and peppers.


    Aug
    2022

    Chicken Enchilada Quiche

    categories: Chicken, Main Dishes, Mexican / Southwestern
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    Make a delicious Chicken Enchilada Quiche, with a corn tortilla crust filled with two cheeses, chicken, eggs, spices, onions and green chilis!
    Make a delicious Chicken Enchilada Quiche, with a corn tortilla crust filled with two cheeses, chicken, eggs, spices, onions and green chilis!

    If you enjoy eating quiche or chicken enchiladas, then I’m confident you’ll enjoy this Chicken Enchilada Quiche! This Mexican-inspired quiche comes together easily and then it’s cooked in a MICROWAVE! How convenient is that? That’s a big plus, especially when it’s hot outside, so your kitchen doesn’t heat up from using an oven. Hooray!

    Another cool feature about this yummy quiche is that the crust is made entirely from corn tortillas. Yep… you don’t have to make a pastry crust… you use corn tortillas! They’re layered into a pie plate, then two cheeses, shredded chicken, green chilis, spices and an egg filling are added. As the filling cooks, it “bonds” with the corn tortillas, creating a nice, simple crust for this tasty quiche.

    Are you a Vegetarian but want to try this recipe? If you follow a vegetarian diet or just want a “meatless” meal occasionally, simply leave the chicken out! This quiche will still taste wonderful! Here’s how easy the quiche is to make: 

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

    Prepare The “Crust” And Chicken Filling

    For this recipe I use 6 small corn tortillas to fill a standard 9″ pie plate. There is no need for any cooking spray! Overlap the tortillas enough to cover the pie plate, being sure to leave some up on the rim, which will become the visible “crust”.  If you use larger corn tortillas, you may only need 4 or 5 of them, but using little standard sized ones require 6 to fill the dish.

    Mix together the grated Jack and Cheddar cheeses, then measure out 1/2 cup of the cheese and set it aside for later (used during cooking). Once the tortillas have been arranged, sprinkle grated cheeses on top (except for reserved cheese).

    Sprinkle the cheese with shredded chicken breast, sliced green onions, and diced green chilis. I use rotisserie chicken because it’s convenient, but feel free to use any  cooked chicken breast, as long as you shred it with a couple of forks. Set the pie plate aside while you make the egg filling.

    Six corn tortillas form the crust for the chicken enchilada quiche.Shredded chicken, chilis, and cheeses are placed in the tortilla crust.

    Prepare The Egg Filling

    Combine six lightly beaten eggs, salt, cumin, chili powder, garlic powder and a Tablespoon of salsa in a medium bowl. Whisk well, to fully combine these ingredients. Set the bowl aside.

    In a glass measuring cup, heat milk in the microwave for 2 minutes on HIGH power, stirring once after 1 minute. Remove the milk from the microwave, and let it cool slightly. Drizzle the milk VERY SLOWLY into the egg mixture, whisking the entire time you are adding the milk. Keep whisking as you SLOWLY pour, to ensure the eggs don’t scramble from the heated milk.

    Eggs, salsa and spices are combined in a medium sized bowl for the quiche filling.A cup of milk is heated slightly in a microwave before adding to egg mixture.Eggs, milk, salsa and spices make up the liquid filling for the quiche.

    Prepare The Quiche For Cooking

    Carefully pour the egg mixture over the top of the chicken enchilada quiche ingredients in the pie pan. Gently stir the filling, doing the best you can to combine the cheeses, onions, etc. with the egg mixture. Try to evenly distribute the chicken, etc. throughout the quiche. Once combined, the quiche is ready to be cooked in the microwave.

    Egg mixture has been added to the chicken enchilada quiche in a pie pan.After the quiche filling is stirred to combine, it is ready to be cooked in microwave.

    Final Step

    Cook the chicken enchilada quiche (uncovered) in the microwave on 70% power for 15 minutes. NOTE: If your microwave does NOT have a carousel (that moves in a circle), rotate the quiche a 1/3 turn every 5 minutes. At the end of 15 minutes, sprinkle the reserved ½ cup of cheese evenly over the top of the quiche and put it back into the microwave.

    Continue to cook for 3 minutes on HIGH (100% power), then remove the chicken enchilada quiche from the microwave. When done, the cheese should be melted and the surface will be fairly firm to the touch. Transfer the pan to a wire rack and let the quiche cool 5-6 minutes before slicing. This gives the filling and the melted cheeses time to firm up and solidify even more, as well.

    After microwaving 15 minutes, more cheese is added to the quiche and cooked 3 more minutes.The chicken enchilada quiche is fully cooked, and cools for a few minutes before slicing.

    Serving The Chicken Enchilada Quiche

    Slice the chicken enchilada quiche into 6 wedges. Dollop each serving with sour cream, guacamole, and salsa, if desired. Those extra ingredients are optional, but they do add even more color and flavor to the quiche! All that’s left to do is “Dig In!” and enjoy this yummy meal.

    A slice of chicken enchilada quiche, with dollops of salsa, guacamole and sour cream.A white plate with a piece of the chicken enchilada quiche, ready to be devoured.

    I really hope you enjoy this absolutely delicious chicken enchilada quiche! Thanks for taking time out of your day to visit this blog today. Please come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

    Looking For More QUICHE Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious quiche recipes you might want to 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 inspired by: Bonnie Spycher’s recipe for Acapulco Quiche in the “Cooking With Love” Monte Vista Chapel Ladies Fellowship cookbook, page 110, published in 1988

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Chicken Enchilada Quiche
    Prep Time
    15 mins
    Cook Time
    18 mins
    Total Time
    33 mins
     

    Make a delicious Chicken Enchilada Quiche, with a corn tortilla crust filled with two cheeses, chicken, eggs, spices, onions and green chilis!

    Category: Dinner, Lunch
    Cuisine: Mexican, Southwestern
    Keyword: chicken enchilada quiche
    Servings: 6 slices
    Calories Per Serving: 292 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 6 6" corn tortillas
    • 1 cup Cheddar cheese grated
    • 1 cup Monterey Jack cheese grated
    • 1 large cooked chicken breast shredded
    • 1 stalk green onion (green stem and white bulb) thinly sliced
    • 4 ounces diced green chilis (4 oz.) drained
    • 6 large eggs lightly beaten
    • 1 Tablespoon salsa
    • ½ teaspoon garlic powder
    • ½ teaspoon ground cumin
    • ½ teaspoon salt
    • ¼ teaspoon garlic powder
    • 1 cup milk
    OPTIONAL GARNISHES: guacamole, sour cream, salsa, etc.
      US Customary - Metric
      Instructions

      1. Layer tortillas in pie pan. Overlap tortillas enough to cover bottom and sides, leaving some on the rim, to become a visible "crust". 

      2. Mix together grated Jack/Cheddar cheeses. Measure out ½ cup of cheese and set aside for later. Sprinkle grated cheese evenly on top of tortillas (except for reserved cheese). Add chicken, green onion, and green chilis. Set pie pan aside.

      3. Combine eggs, salt, cumin, chili powder, garlic powder and salsa in a medium bowl. Whisk well, to fully combine. Set bowl aside. Heat milk in a glass measuring cup in microwave for 2 minutes on HIGH, stirring once after 1 minute. Remove milk; let cool slightly. Drizzle milk VERY SLOWLY into egg mixture, whisking constantly, to ensure eggs don't scramble from heated milk. Carefully pour over ingredients in pie pan. Gently stir filling to evenly distribute ingredients.

      4. Cook (uncovered) in microwave on 70% power for 15 minutes. NOTE: If your microwave does NOT have a carousel (that moves in a circle), rotate ⅕ turn every 5 minutes. After 15 minutes, sprinkle reserved cheese evenly on top; put quiche back in microwave. Continue to cook for 3 minutes on HIGH. When done, cheese should be melted and surface will be fairly firm to the touch. Transfer pan to wire rack; let quiche cool 5-6 minutes before slicing.

      5. To serve, slice quiche into 6 wedges. Dollop each serving with sour cream, guacamole, and salsa, if desired. Serve, and enjoy!

      Nutrition Facts
      Chicken Enchilada Quiche
      Amount Per Serving (1 slice (1/6 of total))
      Calories 292 Calories from Fat 162
      % Daily Value*
      Fat 18g28%
      Saturated Fat 9g56%
      Trans Fat 0.02g
      Polyunsaturated Fat 2g
      Monounsaturated Fat 5g
      Cholesterol 248mg83%
      Sodium 631mg27%
      Potassium 278mg8%
      Carbohydrates 5g2%
      Fiber 1g4%
      Sugar 2g2%
      Protein 26g52%
      Vitamin A 745IU15%
      Vitamin C 7mg8%
      Calcium 367mg37%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make a delicious Chicken Enchilada Quiche, with a corn tortilla crust filled with two cheeses, chicken, eggs, spices, onions and green chilis!


      Aug
      2022

      Beef Tips and Gravy

      categories: Beef, Main Dishes
      22 Shares
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      Enjoy delicious Beef Tips and Gravy on top of mashed potatoes or buttered noodles! One pan and minimal prep makes this a great dinner for 2.
      Enjoy delicious Beef Tips And Gravy on top of mashed potatoes or buttered noodles! One pan and minimal prep makes this a great dinner for 2.

      If you’re looking for a simple recipe to make great tasting beef tips and gravy, I would suggest giving THIS one a try. I enjoy ordering beef tips at a one of our favorite restaurants, but also like making them at home using this recipe.

      This recipe only takes a few minutes to prepare, and then it is cooked low and slow to ensure the beef turns out nice and tender. A simple gravy is stirred in once the meat is tender, and then this dish is ready to enjoy!

      Truly this is an “easy” meal to prepare, and tastes wonderful, served on noodles or mashed potatoes (made while the beef cooks).

      The recipe, as written below, makes about 3 servings, but can be easily modified to make more for larger families. Here’s how to make this yummy dinner:

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

      Pan-Sear The Beef And Onions

      Heat oil on High in a large Dutch oven or soup pot until very hot, but not smoking. Add stew meat and chopped onions to the oil, and cook, stirring often for 8-10 minutes.

      The beef should be nicely browned on all sides, and the onions should be tender and lightly browned.

      Cubes of stew meat and onions cooking in oil in large saucepan.

      Cook The Beef Tips Until Tender

      Add Worcestershire sauce, black pepper and garlic powder to the pan. Stir to combine these ingredients with the meat. Pour a 14 ounce can of beef broth into the pan, and stir again to combine. Bring the liquid up to a boil, then turn the heat down to a low simmer.

      Put a cover on the pan, and let the beef tips cook for about 90 minutes, or until they become fork-tender. Be sure to check the meat at about 60 minutes.

      If too much of the liquid has cooked out, simply add a tiny bit more broth (or water) to the pan, and stir it in. When the beef has become fork-tender, it is time to make the gravy.

      TIP: Use the time available while the beef cooks to make mashed potatoes, noodles, or even rice, if desired. Serve the beef tips and gravy on top of any of these options for the best tasting finished meal.

      Spices and Worcestershire sauce are added to the beef and onions in pan.Beef broth is added to seasoned meat and onions in saucepan, then cooked for 90 minutes.

      Making The Gravy

      TIP: Do not make the gravy until you’re sure the beef is fork-tender! To make the gravy, place ¼ cup of flour in a measuring cup. Add enough water to measure one cup. Use a fork to blend the flour and water together until it is smooth and lump-free. This is called a “slurry”.

      To make the gravy, remove the lid from the pan, and turn the heat up to High. Once the liquid begins to boil, slowly add about half the slurry to the pan. Be sure to stir the gravy very well while adding, to incorporate it with the remaining liquid in pan.

      Continue to slowly add slurry until the gravy has thickened. Once thickened, remove the pan of beef tips and gravy from the heat.

      NOTE: You may not need all of the slurry to achieve a thick gravy. If you had too much liquid left in the pan, you may need a bit more slurry added to thicken to your desired consistency. My experience has been that I do not use all of the slurry, but “almost all” of it.

      Flour and water is mixed together to form a slurry, used to make gravy.Beef tips and gravy are ready to serve when beef is tender and gravy has thickened.

      Time To Enjoy Beef Tips And Gravy!

      Once the gravy has thickened, this delicious dish is ready to be served hot. Beef tips and gravy can be served over hot, buttered egg noodles OR on a bed of creamy mashed potatoes. Our favorite way to enjoy it is on top of mashed potatoes!

      Spoon the beef chunks over the potatoes and then spoon additional gravy over the top and serve. YUM! The gravy tastes wonderful and goes perfectly with those mashed potatoes!

      A bed of mashed potatoes provides the base for the beef tips and gravy.A portion of the beef tips and gravy, served on top of creamy mashed potatoes.

      I hope you enjoy this recipe for beef tips and gravy! We sure do! The recipe will yield about 3 servings, if made as written, but can easily be doubled to serve more. The leftovers can be reheated easily in a microwave the next day, as well.

      Thank you for stopping by today, and I hope you will come back soon for more delicious recipes. Take care, have a GREAT day, and may God bless you and yours.

      Looking For More BEEF Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful beef recipes you may want to 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 adapted from: https:/www.101cookingfortwo.com/one-pan-beef-tips-with-gravy/

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      Beef Tips And Gravy
      Prep Time
      15 mins
      Cook Time
      1 hr 35 mins
      Total Time
      1 hr 50 mins
       

      Enjoy delicious Beef Tips and Gravy on top of mashed potatoes or buttered noodles! One pan and minimal prep makes this a great dinner for 2.

      Category: Main Course
      Cuisine: American
      Keyword: beef tips and gravy
      Servings: 3
      Calories Per Serving: 313 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 Tablespoon vegetable oil
      • 1 pound stew beef in 1 - 1½ inch cubes
      • ½ medium yellow onion peeled, diced
      • 1 cup low sodium beef broth
      • 2 Tablespoons Worcestershire sauce
      • ½ teaspoon black pepper
      • ½ teaspoon garlic powder
      For Gravy:
      • ¼ cup all purpose flour
      Instructions

      1. Heat oil on High in a large Dutch oven or soup pot until very hot, but not smoking. Add stew meat and chopped onions; cook, stirring often for 8-10 minutes. Beef should be well browned on all sides; onions should be tender.

      2. Add Worcestershire sauce, black pepper and garlic powder to pan. Stir to combine. Pour beef broth into pan; stir to combine. Bring liquid to a boil, then reduce heat to a low simmer. Put lid on the pan. Let beef cook (covered) about 90 minutes, or until beef is fork-tender. Stir it a couple of time while cooking. Check it at about 60 minutes. If too much liquid has cooked out, add a tiny bit more broth (or water) to the pan, and stir it in. When you're sure the beef is fork-tender, make the gravy.

      Make Gravy (only when beef is fork-tender!)

      1. Place ¼ cup flour in measuring cup. Add enough water to measure 1 cup. Use a fork to blend flour/water together until smooth & lump-free. This is a "slurry". Remove lid from pan; turn heat to High. Once liquid begins to boil, slowly add about half the slurry, stirring well while adding, to combine it with remaining liquid in pan. Continue to slowly add slurry until gravy has thickened to desired consistency. NOTE: You may not need all of the slurry to achieve a thick gravy.

      2. Once gravy has thickened, remove pan from the heat and serve over hot, buttered egg noodles, rice, OR mashed potatoes. Enjoy!

      Recipe Notes

      NOTE: Caloric calculation was made only for beef tips and gravy. Potatoes, rice or noodles are not included in final calculation.

      Nutrition Facts
      Beef Tips And Gravy
      Amount Per Serving (1 (1/3 of total))
      Calories 313 Calories from Fat 108
      % Daily Value*
      Fat 12g18%
      Saturated Fat 3g19%
      Trans Fat 0.03g
      Polyunsaturated Fat 3g
      Monounsaturated Fat 4g
      Cholesterol 94mg31%
      Sodium 380mg17%
      Potassium 815mg23%
      Carbohydrates 12g4%
      Fiber 1g4%
      Sugar 2g2%
      Protein 36g72%
      Vitamin A 11IU0%
      Vitamin C 3mg4%
      Calcium 49mg5%
      Iron 4mg22%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Enjoy delicious Beef Tips And Gravy on top of mashed potatoes or buttered noodles! One pan and minimal prep makes this a great dinner for 2.


      Aug
      2022

      Turkey, Feta and Spinach Burgers

      categories: Main Dishes, Turkey
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      Yummy Turkey, Feta and Spinach Burgers are easy to make, and can be pan-seared or grilled on a BBQ. They’re delicious, with or without a bun!
      Yummy Turkey, Feta and Spinach Burgers are easy to make, and can be pan-seared or grilled on a BBQ. They're delicious, with or without a bun!

      If you’re looking for an alternative, “lighter” type of burger to try, may I suggest this recipe for Turkey, Feta and Spinach Burgers? These “healthy” burgers (made with ground turkey) are filled with spinach, and flavored with garlic and crumbled feta cheese. They really taste great! You can decide whether you want to serve them on a bun (with tzatziki sauce on them is good), or serve them as is, with other side dishes.

      The best part is how quickly you can prepare 4 burger patties with only a few ingredients! Before you know it, you can pan-sear them in a skillet, cook under a broiler, OR cook them on a BBQ grill outside! Let me show you how easy the turkey burgers are to make.

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

      Prepare The Ingredients For The Turkey Burgers

      The ingredients you will need for these burgers are ground turkey, well-drained frozen (but thawed) spinach, egg, garlic, onion powder, pepper, and crumbled feta cheese. You can add a little bit of salt if desired, but usually find the feta cheese makes the patties salty enough.

      Place all the ingredients into a large mixing bowl, and mix them, using a fork or your own clean hands. Mix only until all ingredients are thoroughly combined.

      The ingredients for the turkey burgers are placed in a large bowl for mixing.After ingredients for turkey burgers are combined, they are ready to shape into patties.

      Forming The Patties

      Divide the mixture into four equal-sized portions and then shape them into a ball. If you have a kitchen scale, that makes it easy to weigh each portion to ensure similar sizes, but it’s really not necessary. I usually just “eyeball it”.

      Place each portion of meat onto a piece of wax paper (or aluminum foil), then gently press the mixture out with your hands to make a round, flat turkey patty. Now you’re ready to cook… see how easy that was? If you’re making these ahead of time for later in the day, simply stack the patties (with the wax paper) on a plate. Cover the plate with plastic wrap and refrigerate until you’re ready for them!

      A large ball of the meat mixture is placed in the palm of my hand.Four turkey, feta and spinach burgers are shaped into patties and placed on waxed paper.

      Different Ways To Cook Turkey, Feta and Spinach Burgers

      Cooking the turkey, feta and spinach burgers couldn’t be easier! You can broil them in your oven (approx. 6 ” from heating element) until done, turning them over halfway.

      If you’re pan-searing them, place them in a lightly oiled large skillet. Heat the skillet on medium-high heat until hot, but not smoking. Lay the patties in the hot skillet in a single layer. They should sizzle a bit when they hit the hot skillet. Cook them for a total time of about 13-15 minutes, or until they’re cooked through and no longer pink inside. About halfway through the cooking time (about 6 minutes), flip the burgers over to brown the other side, and continue cooking until done.

      If you’re going to grill them on a BBQ, lightly grease the grill grate. Preheat the grill or make sure the briquets are red hot and ready to go. Cook until well browned on the bottom, then carefully flip the burgers over. When the patties are cooked through and no longer pink inside, they are ready (approx. 13-15 minutes or less).

      Turkey burgers cooking in a lightly oiled large skillet.When the bottom of the turkey burgers is browned, they are flipped over to cook other side.Turkey, feta and spinach burgers can also be cooked on a BBQ grill.

      Ready To Serve

      How you choose to serve the turkey, feta and spinach burgers is your choice. You can go all in and serve them on buns with lots of fixin’s, or you can serve them “bun-less” with side dishes. Several times we have had them with salads on the side for a light meal. We’ve also enjoyed them, served with roasted sweet potato fries! These burgers have really nice flavor, no matter how you choose to serve them!

      One of the turkey, feta and spinach burgers served with green salad on the side.Roasted sweet potato fries are served with one of the turkey, feta and spinach burgers.

      I hope you have the opportunity to try these tasty turkey burgers, and trust you’ll enjoy them as we do. If you’re looking for another “alternative” type burger or don’t eat meat, you might want to check out my recipe for Black Bean Burgers. They’re yummy, too! Thank you for stopping by today, and I hope you’ll come back soon. Take care, and have a wonderful day!

      Looking For More Recipes Using TURKEY?

      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 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 adapted from: allrecipes.com/recipe/158968/spinach-and-feta-turkey-burgers/

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Turkey, Feta and Spinach Burgers
      Prep Time
      10 mins
      Cook Time
      13 mins
      Total Time
      23 mins
       

      Yummy Turkey, Feta and Spinach Burgers are easy to make, and can be pan-seared or grilled on a BBQ. They're delicious, with or without a bun!

      Category: Main Dish
      Cuisine: American
      Keyword: turkey feta and spinach burgers
      Servings: 4 patties
      Calories Per Serving: 195 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 pound ground turkey
      • 1 large egg slightly beaten
      • 5 ounces frozen spinach thawed and well-drained
      • 1½ cloves minced garlic
      • 2 ounces feta cheese crumbled
      • ½ teaspoon black pepper
      • ¼ teaspoon onion powder
      • ¼ teaspoon salt (optional) if desired... feta cheese is slightly salty
      US Customary - Metric
      Instructions

      1. Place all ingredients into a large mixing bowl, and mix, using a fork or hands. Mix only until well-combined.

      2. Divide into four equal portions; shape each into a ball. Place each portion of meat onto a piece of wax paper (or foil). Gently press them out with your hands, to make a round, flat turkey patty. TIP: If making these ahead of time for later in the day, stack patties (with the wax paper) on a plate. Cover with plastic wrap; refrigerate until ready to cook!

      Ways To Cook Turkey, Feta and Spinach Burgers:

      1. ** Pan-Sear: Lightly oil a large skillet. Heat on medium-high heat until hot, but not smoking. Lay patties in hot skillet in a single layer. They should sizzle when they hit hot skillet. About halfway through cooking time (about 6 minutes), flip burgers over to brown other side, then continue cooking until done. Cook a total of 13-15 minutes, or until cooked through and no longer pink inside.

      2. ** Grill On BBQ: Lightly grease grill grate. Preheat grill or make sure charcoal briquets are red hot. Cook in single layer until well browned on bottom, then carefully flip burgers over. When patties are cooked through and no longer pink inside, they're ready (approx. 13-15 minutes or less). 

      3. ** Broil: Broil them in oven (approx. 6 " from heating element) until done, flipping them over halfway.

      4. Serve with or without a bun, and with your favorite condiments or side dishes.

      Nutrition Facts
      Turkey, Feta and Spinach Burgers
      Amount Per Serving (1 patty)
      Calories 195 Calories from Fat 63
      % Daily Value*
      Fat 7g11%
      Saturated Fat 3g19%
      Trans Fat 0.03g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 2g
      Cholesterol 121mg40%
      Sodium 264mg11%
      Potassium 491mg14%
      Carbohydrates 3g1%
      Fiber 1g4%
      Sugar 0.3g0%
      Protein 32g64%
      Vitamin A 4312IU86%
      Vitamin C 2mg2%
      Calcium 129mg13%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Yummy Turkey, Feta and Spinach Burgers are easy to make, and can be pan-seared or grilled on a BBQ. They're delicious, with or without a bun!


      Jul
      2022

      Easy Black Bean Stew

      categories: Meatless Meals, Soups
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      Easy Black Bean Stew is a hearty meatless dish, with black beans, pearl couscous, onions, and tomatoes in a savory Southwestern-style broth.
      Easy Black Bean Stew is a hearty meatless dish, with black beans, pearl couscous, onions, and tomatoes in a savory Southwestern-style broth.

      If you enjoy the flavor of chili, then I’m confident you will enjoy this easy black bean stew. The dish is incredibly simple to prepare, and is very filling, because of the black beans and pearl couscous used. Onions, diced tomatoes and spices round out the dish, and when garnished with sour cream and green onions, it’s a great meatless meal! 

      My husband and I are trying to eat a couple of meatless meals each week, and this one is always a big hit! With only a few minutes prep time and a short cooking time, this meatless meal is not only quick and simple, it tastes GREAT! Here’s how to make this easy black bean stew:

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

      The recipe calls for pearl couscous (also known as Israeli couscous), which is typically located near the rice at most grocery stores.. It is a round-shaped pasta, similar in size to a pearl, so you can see why it’s called “pearl” couscous. Pearl couscous cooks quickly and is a wonderful addition to this dish.

      Pearl couscous is used in this recipe, and is pearl-shaped pasta.

      First, heat 2 teaspoons of olive oil on medium heat in a large, non-stick saucepan. Once the oil is hot (but not smoking), add chopped onion and the pearl couscous (uncooked). Stir often, and cook for 5 minutes. The onions will soften and the couscous will become lightly “toasted”.

      Add chicken broth, minced garlic and ground cumin to the pan, then bring the liquid to a boil. Cover the saucepan with a lid once it begins boiling, and turn the heat down to low. Allow the broth to simmer (covered) for 5 minutes.

      Chopped onion and pearl couscous are cooked in pan for about 5 minutes.Chicken broth and spices are added to the onion and couscous in pan.

      Almost Finished Making The Stew

      Remove the lid and add black beans (drained, rinsed), diced tomatoes (including juice), and a teaspoon of minced chipotle pepper in adobo sauce. Stir the black bean stew until all the ingredients are combined. 

      Put a lid on the pan and let the stew simmer (covered) on low heat for 4 minutes, or until the pearl couscous is tender. The stew will be fairly thick when done. If you want it to be more “soup-like”, add a bit more broth or hot water, and stir it in. I usually tend to add a bit more broth to ours at the very end. See how easy it is to make black bean stew? Now you’re ready to serve it! 

      Chipotle pepper, black beans and diced tomatoes are added to the easy black bean stew.Easy black bean stew cooks and broth is added to thin it out, if desired.

      Serve The Easy Black Bean Stew

      When the stew is fully heated and the couscous is tender, it is ready to serve! Ladle the black bean stew into serving bowls. If desired, garnish each serving with a dollop of sour cream and some chopped green onions (scallions). The garnishes are optional, but provide great added color and flavor to the dish, and I heartily recommend it!

      You could also add avocado chunks or chopped cilantro, if desired, to “make it your own”. This soup really does taste great, for something so simple to make! I am confident you’re going to enjoy this meal. A big slice of crusty bread on the side goes well with the stew. It tastes great dipping it into the seasoned broth. YUM!

      The easy black bean stew is garnished with chopped green onions and sour cream to serve.A white bowl full of easy black bean stew is ready to be eaten and enjoyed.

      I sure hope you enjoy this delicious black bean stew, if you have the opportunity to try it. Thank you so much for stopping by today, and I invite you to come back soon for more delicious recipes. Take care, may God bless you, and have a great day.

      Looking For More SOUP Recipes?

      You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of fantastic soup recipes for you to 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 adapted from the cookbook: “Cooking Light Annual Recipes 2004, page 273, published in 2003 by Oxmoor House

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      Easy Black Bean Stew
      Prep Time
      10 mins
      Cook Time
      15 mins
      Total Time
      25 mins
       

      Easy Black Bean Stew is a hearty meatless dish, with black beans, pearl couscous, onions, and tomatoes in a savory Southwestern-style broth.

      Category: Main Dish, Meatless, Soup
      Cuisine: American
      Keyword: black bean stew
      Servings: 4 small bowls
      Calories Per Serving: 211 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 2 teaspoons olive oil
      • ½ cup chopped yellow onion
      • ⅓ cup uncooked Israeli (pearl) couscous
      • 1½ cups low-sodium chicken broth
      • 1 can black beans (14.25 oz.) rinsed, drained
      • 1 can diced tomatoes (14.25oz.) including juice
      • 1 teaspoon minced canned chipotle chili in adobo sauce
      • 1 teaspoon minced garlic
      • ¼ teaspoon ground cumin
      For Garnish: (optional, but recommended!)
      • 1 Tablespoon sliced green onions
      • 4 teaspoons low-fat sour cream
      Instructions

      1. Heat olive oil on medium heat in a large, non-stick saucepan. Once oil is hot (but not smoking), add chopped yellow onion and uncooked couscous.. Stir often, and cook for 5 minutes.

      2. Add chicken broth, garlic and cumin to the pan. Bring liquid to a boil. Cover pan with a lid once boiling and turn heat to low. Let stew simmer (covered) for 5 minutes.

      3. Remove lid; add black beans, tomatoes (including juice), and minced chipotle pepper in adobo sauce. Stir until all ingredients are combined. Cover pan; simmer (covered) on low heat for 4 minutes, or until couscous is tender. NOTE: Stew will be fairly thick. If you want it more "soup-like", add more broth or hot water, and stir it in.

      4. Ladle stew into serving bowls. If desired, garnish each serving with a dollop of sour cream and chopped green onions. Garnishes are optional, but provide added color and flavor, Serve hot, and enjoy!

      Recipe Notes

      NOTE: Caloric calculation includes sour cream and green onion garnish in total.

      Nutrition Facts
      Easy Black Bean Stew
      Amount Per Serving (1 (1/4 of total))
      Calories 211 Calories from Fat 36
      % Daily Value*
      Fat 4g6%
      Saturated Fat 1g6%
      Polyunsaturated Fat 1g
      Monounsaturated Fat 2g
      Cholesterol 1mg0%
      Sodium 581mg25%
      Potassium 648mg19%
      Carbohydrates 36g12%
      Fiber 9g38%
      Sugar 4g4%
      Protein 11g22%
      Vitamin A 215IU4%
      Vitamin C 14mg17%
      Calcium 87mg9%
      Iron 3mg17%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Easy Black Bean Stew is a hearty meatless dish, with black beans, pearl couscous, onions, and tomatoes in a savory Southwestern-style broth.


      Jul
      2022

      Hoisin Marinated Pork Chops

      categories: For The BBQ Grill, Main Dishes, Pork
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      Hoisin Marinated Pork Chops are boneless pork chops, marinated 8 hours in a simple Asian-style sauce, and grilled until done and delicious!Hoisin Marinated Pork Chops are boneless pork chops, marinated 8 hours in a simple Asian-style sauce, and grilled until done and delicious!Summer is here and with it comes lots of BBQ’s on our back deck! The recipe I want to share with you today is one I found many years ago in one of my old cookbooks. Hoisin marinated pork chops are so easy to make, and the only hard part of the recipe is YOU HAVE TO PLAN AHEAD to enjoy them!

      That’s right… a simple Asian-style marinade is made and then the pork chops have to marinate in the sauce for 8 hours or overnight, so plan ahead. I thaw the pork chops out the night before we plan to cook them, then marinate them early in the morning on the day we will eat them.

      The marinade for the pork is made with Hoisin sauce (a common Chinese cooking sauce) and a few other ingredients. Hoisin sauce can typically be found in the Asian section of most supermarkets. Combine the ingredients for the marinade and let the pork chops hang out in it overnight, then grill the pork chops once done marinating! The marinade helps tenderize the pork and imparts great flavor to the meat. Here’s how to make this dish:

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

      Make The Asian-Style Marinade

      You will need hoisin sauce, soy sauce (regular or low-sodium), honey, crushed red peppers, and minced garlic to make the marinade for the pork. 

      Marinade ingredients are hoisin sauce, soy sauce, garlic, honey, and crushed red peppers.

      Place the ingredients for the marinade in a small bowl, and stir or whisk until combined. That’s it… you just made the marinade! See how easy it is? NOTE: I used four pork chops for this recipe, but there is enough marinade to coat 6 pork chops, if needed

      Ingredients for the Asian-style marinade are placed in a small bowl.After mixing the ingredients, the Asian-style marinade is ready for the pork chops.

      Prepare The Hoisin Marinated Pork Chops

      The pork chops should be boneless, about 4 oz. each, and approx. 3/4″ thick. Pat them dry with paper towels, then place them in a gallon size re-sealable plastic bag or shallow container with a secure lid.

      Pour the marinade over the pork chops and seal the bag or container securely.  Make sure to coat the pork chops on all sides with the sauce, then refrigerate 8 hours or overnight. If you do this early in the morning, the pork chops will be ready to grill by dinner. Don’t skip this step, because it helps tenderize the meat. The longer the pork chops marinate, the better the flavor.

      Four boneless pork chops are patted dry, then are ready to be marinated.The marinade coats the pork chops in a large resealable bag in a refrigerator for 8 hours.

      Time To Grill The Pork Chops Then Eat!

      After the pork chops have fully marinated, they’re ready to grill. Prepare your BBQ for grilling, as normal. Spray the BBQ grill rack with cooking spray, then place over hot coals. Remove the chops from the bag/container, discarding any extra marinade. This extra marinade is not safe to eat, because its been in contact with raw meat and will not be cooked.

      Cover the BBQ and cook the pork chops about 4-5 minutes, then flip them to the other side. Continue cooking until done (4-5 minutes typically). Keep an eye on the pork chops, so the sugar present in the honey doesn’t burn. The pork chops are done when they reach an internal temperature of 145°F. Cooking time may vary slightly, depending on the thickness of the pork chops being used (or the BBQ heat).

      Once done, transfer the pork chops to a serving plate, and let them rest for a couple minutes to let the juices redistribute inside the meat. Serve, then enjoy these delicious hoisin marinated pork chops!

      Four hoisin marinated pork chops are grilled over hot coals on a BBQ.Green beans and mashed potatoes, served with one of the hoisin marinated pork chops.A picture of a sliced open, juicy hoisin marinated pork chop, on a plate.

      I hope you have the chance to grill some of these delicious hoisin marinated pork chops, and trust you’ll enjoy them like we do! Hey there… since we’re speaking of CHOPS, if you enjoy eating LAMB CHOPS, be sure to check out my recipe for Rosemary Wine Lamb Chops!

      Thanks for stopping by today. 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 Recipes For PORK CHOPS?

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

      Author's signature

      Recipe adapted from original recipe in the cookbook: “The Best Of Cooking Light”, page 186, published in 2004 by Oxmoor House

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      Hoisin Marinated Pork Chops
      Prep Time
      5 mins
      Cook Time
      9 mins
      Marinating Time (inactive prep)
      8 hrs
      Total Time
      8 hrs 14 mins
       

      Hoisin Marinated Pork Chops are boneless pork chops, marinated 8 hours in a simple Asian-style sauce, and grilled until done and delicious!

      Category: Main Dish
      Cuisine: Asian
      Keyword: hoisin marinated pork chops
      Servings: 4
      Calories Per Serving: 188 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 3 Tablespoons hoisin sauce
      • 3 Tablespoons low-sodium soy sauce (or regular)
      • 3 Tablespoons honey
      • ¾ teaspoon red chili flakes (crushed red peppers)
      • 2 garlic cloves minced
      • 4 (4-ounce) boneless pork chops about ¾ inch thick
      • cooking spray for grill rack
      US Customary - Metric
      Instructions

      1. Place hoisin sauce, soy sauce, honey, red chili flakes and garlic in a small bowl; stir or whisk until combined.

      2. Pat pork chops dry with paper towels; place chops in a large, re-sealable plastic bag or shallow container with secure lid. Pour marinade over pork chops; seal bag or container securely.  Make sure pork chops are covered on all sides with sauce, then refrigerate 8 hours or overnight. Don't skip this step, because it helps tenderize the pork. The longer the pork chops marinate, the better the flavor.

      3. Once pork has marinated, prepare BBQ for grilling. Spray BBQ grill rack with cooking spray, then place over hot coals. Remove chops from bag/container, discard extra marinade. Extra marinade is not safe to consume, because its been in contact with raw meat and will not be cooked.

      4. Cover BBQ and cook pork chops for 4-5 minutes, then flip them to the other side. Continue cooking until done (4-5 minutes typically). Keep an eye on the pork chops, so the sugar present in the honey doesn't burn. Pork chops are done when they reach an internal temperature of 145°F. Cooking time may vary slightly, depending on thickness of the pork chops being used (or BBQ heat).

      5. Once done, transfer pork chops to serving plate. Let them rest 2-3 minutes to let juices redistribute inside the meat. Serve and enjoy!

      Nutrition Facts
      Hoisin Marinated Pork Chops
      Amount Per Serving (1 pork chop)
      Calories 188 Calories from Fat 56
      % Daily Value*
      Fat 6.2g10%
      Saturated Fat 2.1g13%
      Polyunsaturated Fat 0.7g
      Monounsaturated Fat 2.8g
      Cholesterol 62mg21%
      Sodium 249mg11%
      Carbohydrates 6.7g2%
      Fiber 0.2g1%
      Protein 25g50%
      Calcium 27mg3%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Hoisin Marinated Pork Chops are boneless pork chops, marinated 8 hours in a simple Asian-style sauce, and grilled until done and delicious!