Category: Main Dishes


Jun
2022

Bacon, Onion and Spinach Tart

categories: Breakfast, Main Dishes, Pork, Vegetable Dishes
14 Shares
Pin14
Share
Tweet
Yum
Email

Enjoy a Bacon, Onion and Spinach Tart for breakfast, lunch or dinner! It’s yummy, and filled with caramelized onions, cheese, spinach & bacon.
Enjoy a Bacon, Onion and Spinach Tart for breakfast, lunch or dinner! It's yummy, and filled with caramelized onions, cheese, spinach & bacon.

If you’re interested in an absolutely scrumptious recipe that can do double duty as either breakfast, lunch OR dinner, may I suggest this bacon, onion and spinach tart? How convenient it is to make this tart, then have it in the fridge to enjoy the leftovers throughout the week!

Caramelized onions are the unabashed star of this dish, as their flavor and sweetness permeate every bite! Add some bacon, spinach, cheese, and eggs to the filling, and you’ve got yourself a fabulous recipe! Here’s how to make this flavor-packed bacon, onion and spinach tart.

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

Prepare The Crust For The Tart

For this tart, feel free to use either a homemade pie crust OR a purchased, refrigerated rolled, flat pie crust. Roll the dough out, and fit the pie crust into a 9″ tart pan (with a removable bottom). Press the dough into the sides of the pan, then trim away excess crust from the top edge. You will want the top edge of the crust to be flush with the pan.

Use the tines of a fork to prick the dough in several places on the sides and bottom. Keep the prepared crust in the refrigerator while the filling for the tart is made.

Pie dough is placed and shaped in a tart pan, to be ready for the filling.

Cook The Bacon And Spinach

Cut 4 strips of bacon crosswise into small thin strips. I use kitchen scissors and stack the bacon strips to quickly cut the pieces. Place the bacon strips into a large non-stick skillet and cook on Medium heat, stirring often. Cook the bacon for approximately 6-8 minutes.

Add 6 cups of fresh baby spinach into the skillet with the bacon. It looks like a lot of spinach, but will greatly reduce in size as it cooks. Continue to stir and cook for 1 minute, or until the spinach has wilted. Transfer the bacon/spinach mixture out of the skillet with a slotted spoon. Place on a plate lined with paper towels, to absorb excess grease.

Strips of bacon are quickly cooked in a large skillet.Baby spinach leaves are added to the cooked bacon in a large skillet.After cooking, the bacon and spinach will be removed from the pan to cool.

Caramelize The Onions

Caramelized onions will take about 25 minutes to turn out perfect, so plan ahead! Place sliced onions, dried thyme and (part of) the salt into the same large skillet you cooked the bacon/spinach in. Turn the heat to MEDIUM, and put a lid on the skillet.

Cook the onions (covered) for 25 minutes, stirring occasionally. Continue to cook (covered) until the onions have caramelized. They will also reduce in size as they become browned and fully cooked. The longer they cook, the more caramelized and sweeter the onions become! TIP: PREHEAT your oven while the onions are cooking!

Once the onions have caramelized, take the skillet off the heat, stir, then let them cool, uncovered, for 5 minutes.

Sliced onions, salt and thyme are placed in large skillet to cook.A lid is placed on the skillet of onions while they cook and caramelize.Once caramelized, the onions in the skillet become brown in color.

Prepare The Bacon, Onion And Spinach Tart For Baking

Now it’s time to make the filling for the Bacon, Onion and Spinach Tart! In a large mixing bowl, whisk together eggs, half and half, pepper and remaining salt until fully combined. Stir in the bacon and spinach mixture. Add the cooled caramelized onions, and stir until all ingredients are incorporated.

Carefully pour the tart filling into the prepared crust. The filling will come very close to the top of the crust. Make sure the spinach and bacon are evenly distributed in the filling. Now the bacon, onion and spinach tart is ready for baking.

Cooked bacon and spinach are added to the tarts egg filling in a large bowl.Filling for the bacon, onion and spinach tart is poured into prepared crust in a tart pan.

Bake And Broil

Bake the tart at 375°F. for 15 minutes, then reduce the heat to 325°, and bake another 20 minutes at the lower temperature. Remove the tart from the oven and turn the oven to the BROIL setting. Sprinkle the top of the tart with shredded cheese, then place the tart about 6″ from the broiler heating element. Let it broil for 1-2 minutes, or only until the cheese has melted!. Keep an eye on it so you don’t burn the top!

Transfer the bacon, onion and spinach tart to a wire rack and let it cool about 5 minutes, before you attempt to slice and serve it.

After baking, cheese is sprinkled on top of the tart and placed under broiler to melt it.A baked bacon, onion and spinach tart cools on wire rack for 5 minutes before serving.

Slice And Serve The Bacon, Onion and Spinach Tart

Carefully remove the tart rim from the tart by pushing up from the bottom to separate the tart from the metal rim. Slice the tart into 8 slices, serve, and enjoy! Keep any leftovers covered and refrigerated for up to 4-5 days.

The leftovers can be easily microwaved to reheat, which makes this delicious tart a perfect choice to enjoy again for breakfast, lunch or dinner the next day! When we had this for dinner, we enjoyed it served with fresh fruit and Pistachio Asparagus In Orange Sauce!

A slice of the bacon, onion and spinach tart is removed from the pan, for serving.Asparagus and fresh fruit are served alongside a slice of bacon, onion and spinach tart.

I really do love the versatility of this dish! The leftovers are wonderful as they hold up well taste-wise, even after being refrigerated for several days! I’m confident you’re going to enjoy this meal. Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, and have a GREAT day! 

Looking For More TART Or QUICHE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have other tart recipes (quiches, too) that you might 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 and printed from original source in April, 2018 at FamilyCircle.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote
PRINT
Bacon, Onion and Spinach Tart
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
 

Enjoy a Bacon, Onion and Spinach Tart for breakfast, lunch or dinner! It's yummy, and filled with caramelized onions, cheese, spinach & bacon.

Category: Breakfast, Dinner, Lunch
Cuisine: American
Keyword: bacon onion and cheese tart
Servings: 8
Calories Per Serving: 258 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 refrigerated rolled pie crust or homemade
  • 4 slices bacon crosswise cut into ¼" strips
  • 6 cups baby spinach leaves
  • 1½ pounds yellow onions (about 4) cut into ¼" slices (about 6 cups total)
  • ¾ teaspoon salt
  • ¼ teaspoon dried thyme
  • 3 large eggs
  • ¾ cup half and half
  • ¼ teaspoon black pepper
  • ⅓ cup shredded cheddar cheese or Gruyere
US Customary - Metric
Instructions
Prep:

  1. Roll out dough; fit it into a 9" tart pan (with removable bottom). Press dough into sides of pan; trim away excess crust from top edge, so top of crust is flush with pan. Use fork tines to prick dough on sides and bottom. Refrigerate crust while making tart filling.

  2. Cut 4 strips of bacon crosswise into small thin strips. Place bacon strips in a large non-stick skillet. Cook on Medium heat, stirring often. Cook approx. 6-8 minutes. Add spinach. Continue to stir; cook for 1 minute, or until spinach has wilted. Transfer bacon/spinach mixture out of skillet with a slotted spoon. Place on plate lined with paper towels, to absorb excess grease. Do not clean skillet.

Caramelize Onions:

  1. Place onions, thyme and ¼ teaspoon salt into the same skillet. Turn to Medium heat; put a lid on skillet. Cook onions (covered) for 25 minutes, stirring occasionally. Continue to cook (covered) until onions have caramelized, softened and are a rich brown color. When done, remove skillet from heat. Stir, then let them cool, uncovered, for 5 minutes. TIP: Preheat oven to 375°F. while onions are cooking.

Make Tart Filling:

  1. In large mixing bowl, whisk together eggs, half and half, pepper and remaining ½ tsp. salt until combined. Stir in bacon/spinach. Add cooled onions; stir until combined. Carefully pour filling into crust, making sure spinach/onions/bacon are evenly distributed.

Time For The Oven:

  1. Bake at 375°F. for 15 minutes, then reduce the heat to 325°, and bake another 20 minutes at lower temperature. Remove tart from oven, and turn oven to BROIL setting. Sprinkle top of tart with shredded cheese. Place tart about 6" from broiler heating element. Let it broil for 1-2 minutes, or until cheese has melted. Keep an eye on it so you don't burn the top! Transfer tart to wire rack. Let cool 5 minutes before removing from tart pan, slicing and serving.

  2. Carefully remove metal rim from the tart by pushing up from the bottom to separate tart from outer rim. Cut into 8 slices, serve, and enjoy! Keep any leftovers covered/refrigerated up to 4-5 days.

Nutrition Facts
Bacon, Onion and Spinach Tart
Amount Per Serving (1 slice (1/8 of total))
Calories 258 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 90mg30%
Sodium 470mg20%
Potassium 353mg10%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 5g6%
Protein 8g16%
Vitamin A 2346IU47%
Vitamin C 13mg16%
Calcium 115mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy a Bacon, Onion and Spinach Tart for breakfast, lunch or dinner! It's yummy, and filled with caramelized onions, cheese, spinach & bacon.


Jun
2022

Air Fryer Whole Chicken

categories: Air Fryer Recipes, Chicken, Main Dishes
9 Shares
Pin9
Share
Tweet
Yum
Email

Use your air fryer to make an Air Fryer Whole Chicken in about 1 hour! The crispy, well-seasoned and browned chicken tastes delicious!
Use your air fryer to make an Air Fryer Whole Chicken in about 1 hour! The crispy, well-seasoned and browned chicken tastes delicious!

Using an air fryer to cook an entire chicken is a great way to prepare a crispy, browned whole chicken. The process is extremely simple, and the cooked chicken is full of flavor! After the chicken is well-seasoned, the air fryer does the rest of the work for you!

Air fryers use extremely hot air circulating around the food to cook it, and we really enjoy using ours! There is minimal hands-on, prep time necessary (about 10 minutes) to make a 4½ pound air fryer whole chicken. The rest of the time is simply letting the air fryer cook the chicken! When you use the homemade spice mixture as shown below, the cooked chicken also has great flavor! Here’s how to make this dish:

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

Looking For A Good Spice Rub?

Obviously, when making an air fryer whole chicken, feel free to use whatever spice mixture you enjoy, to season the chicken. However, I love to use this homemade spice mix and have included the ingredients in the printable recipe card below.

The spices used are brown sugar, paprika, garlic, salt, pepper, onion powder, cayenne, cumin and dry mustard, and they add great flavor to the chicken! Mix these ingredients together in a medium-sized bowl. The ingredients will yield about 1/2 cup of spice mix, but you’ll only need 4 Tablespoons to season one chicken, so save the rest for another time!

Spices used to flavor the air fryer whole chicken are measured into a bowl.Seasoning mix is combined before adding it to olive oil to help season a whole chicken.

Prepare The Chicken For Cooking

Remove giblets from the cavity of the chicken (and discard). Rinse the chicken, and pat it dry, using paper towels to absorb moisture. I recommend using kitchen twine or raffia to tie the legs of the chicken together (see photo below). This helps the chicken cook more evenly! Tuck the wings snugly under the chicken for cooking, as well.

Place 4 Tablespoons of the combined spice mixture and 1½ T. olive oil in a separate bowl. Mix together, then spread this spice rub over the entire chicken. Be sure to spread some of the spice rub into the chicken cavity, also. Now this big ol’ chicken is ready for the air fryer!

Chicken legs are tied together, and chicken is covered with spice mixture before cooking.

Into The Air Fryer It Goes!

Preheat your air fryer to 360°F. This usually takes 4-5 minutes. Place the seasoned whole chicken into the fryer BREAST SIDE DOWN. NOTE: The photo below is only to show that an entire chicken can fit into the basket of an air fryer! Anyways… place it breast side down into the basket for cooking.

Cook the chicken at 360°F. for about 45-50 minutes. Carefully turn the chicken over to the other side (breast side up), and continue cooking for an additional 10 minutes or until the chicken reaches a safe internal temperature of 165°F. Once the internal temperature is 165°F., it is considered done and is safe to eat. To check the temperature, insert a meat thermometer into the thick part of the chicken between the thigh and the breast.  The finished chicken should also be beautifully browned and crispy on the outside. 

TIP: Because the weight of each chicken used may vary a bit, keep an eye on it! Yours may take slightly less time or slightly more time to finish cooking. Check the temperature occasionally, to make sure it is not overcooked or undercooked.

An entire seasoned chicken, before cooking, in an air fryer basket.

Time To Serve The Air Fryer Whole Chicken

Transfer the whole chicken to a cutting board and let it rest for 5-10 minutes before slicing. This “resting time” allows the juices time to redistribute throughout the chicken. After the air fryer whole chicken has rested, slice away! A whole chicken can be cut into 8 pieces, with two pieces each of the breasts, legs, thighs, and wings.

An Air Fryer Whole Chicken after cooking is browned and crispy on the outside.The inside of the air fryer whole chicken after cooking, now sliced and ready to serve.

I hope you enjoy making and eating this air fryer whole chicken! We enjoy cooking whole chickens this way, and love the flavor and the way it turns out. Thanks for stopping by today, and I invite you to come back again soon for more recipes! Take care, 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 a nice variety of air fryer 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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Air Fryer Whole Chicken
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

Use your air fryer to make an Air Fryer Whole Chicken in about 1 hour! The crispy, well-seasoned and browned chicken tastes delicious!

Category: Dinner, Main Course
Cuisine: American
Keyword: air fryer whole chicken
Servings: 8 pieces
Calories Per Serving: 313 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4½ pound whole chicken giblets removed from cavity
For Seasoning:
  • 1½ Tablespoons olive oil
  • 2½ Tablespoons brown sugar
  • 2 Tablespoons paprika
  • 1 Tablespoon garlic powder
  • 1 Tablespoon salt
  • 1½ teaspoons black pepper
  • 1½ teaspoons onion powder
  • ¾ teaspoon cayenne pepper
  • ¾ teaspoon ground cumin
  • ¾ teaspoon dry mustard powder
US Customary - Metric
Instructions
Prepare Chicken:

  1. Remove giblets from the cavity of the chicken. Rinse and pat the chicken dry using paper towels. Use kitchen twine or raffia to tie the legs of the chicken together. This helps the chicken cook evenly! Tuck the wings snugly under chicken for cooking.

  2. Mix spices together in a medium-sized bowl. NOTE: This will yield about ½ cup spice mix; you only need 4 T. spice mix for one chicken (so save the rest for another time). Place 4 Tablespoons of the combined homemade spice mixture and the olive oil into a separate bowl. Stir to combine, then rub entire chicken with the spice mix. Be sure to spread some spice mix inside the chicken cavity.

Air Fry The Seasoned Chicken:

  1. Preheat air fryer to 360°F. (about 4-5 minutes). Place seasoned chicken into fryer basket BREAST SIDE DOWN. Cook chicken at 360°F. for about 45-50 minutes. Carefully turn chicken over (now breast side UP). Continue cooking 10 minutes, or until chicken reaches an internal temperature of 165°F. Because weight of chickens used may vary, keep an eye on it! Check internal temp. occasionally, to make sure it isn't overcooked or undercooked.

  2. Transfer chicken to cutting board; let it rest 5-10 minutes before slicing. This allows juices time to redistribute through the meat. Once chicken has rested, slice away, and serve!

Recipe Notes

NOTE: Estimated caloric calculation made using 8 pieces of chicken divided between total calories. Depending on the size piece consumed, calorie count may vary. The total amount of spices were used to calculate nutrients, however you will not use all the spice mix for one chicken.

Nutrition Facts
Air Fryer Whole Chicken
Amount Per Serving (1 piece (1/8of total pieces))
Calories 313 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 92mg31%
Sodium 961mg42%
Potassium 306mg9%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 4g4%
Protein 23g46%
Vitamin A 1116IU22%
Vitamin C 2mg2%
Calcium 28mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Use your air fryer to make an Air Fryer Whole Chicken in about 1 hour! The crispy, well-seasoned and browned chicken tastes delicious!


May
2022

Penne, Sausage and Peppers

categories: Italian, Main Dishes, Pork
16 Shares
Pin16
Share
Tweet
Yum
Email

Penne, Sausage and Peppers is an easy, yummy meal! Italian sausage, onions, spices and red/green bell peppers in pasta, topped with Parmesan!
Penne, Sausage and Peppers is an easy, yummy meal! Italian sausage, onions, spices and red/green bell peppers in pasta, topped with Parmesan!

Simple and delicious is how I would describe this recipe for penne, sausage and peppers I’m sharing here today. I found this recipe almost 7 years ago in a magazine I subscribed to at the time. It’s filling, and my husband and I enjoy it a lot.

Italian sausage is the star of this recipe, and you can use either sweet milk Italian sausage or spicy hot Italian sausage, whichever you prefer. The other ingredients are red and green bell peppers, onion, olive oil and a couple of Italian spices. That’s it! Here’s how to make this easy dish:

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

Cook The Italian Sausage

Heat olive oil in a large skillet on medium heat. Remove the Italian sausage from their casings (if using links), and place the meat into the skillet. Cook the sausage for about 5-6 minutes, stirring to break up the chunks.

Once the sausage is lightly browned and no longer pink, it is done cooking. Use a slotted spoon to transfer the meat to a plate (letting grease drain back into skillet). Leave 1 Tablespoon of the grease remaining in the skillet, and discard the rest.

Italian sausage is crumbled and cooked in skillet.Once the Italian sausage is cooked and no longer pink, it is removed from the skillet.

Cook The Onions And Bell Peppers

On Medium heat, cook the onions, peppers and spices in reserved Tablespoon of oil/grease left in the skillet. Continue to cook, (stirring occasionally) for 10-12 minutes, or until the veggies are tender.

Red and green bell peppers, onions and spices are cooked in the skillet.

Add the cooked Italian sausage back into the skillet, and toss to combine all ingredients. Take a little bite, and season with salt and pepper, if desired.

Cooked Italian sausage is added back into skillet with cooked peppers and onions.

Prepare The Pasta And Finish The Dish

Prepare the penne pasta according to the package directions (usually around 10-11 minutes). Once done, reserve and set aside 1/2 cup of the starchy pasta water, and drain off the rest. Place the drained pasta back into the pan, and add the sausage and peppers mixture.

Pour in the reserved 1/2 cup of hot starchy pasta water, and toss, to combine all the ingredients. The water will help to moisten the pasta, because there is no sauce. Don’t worry… it won’t be “soupy”. That hot pasta will quickly absorb almost all the hot water as you toss the ingredients together. Cook, stirring often until heated through (about a minute).

Penne pasta is cooked in large pan, according to package instructions, then drained.After draining pasta, the peppers, onions and sausage are added to the pasta in pan.

Serving The Penne, Sausage and Peppers

Once heated through, place portions onto serving plates or into bowls. Top each portion of the penne, sausage and peppers with grated Parmesan cheese, and serve immediately while hot. 

The onions, peppers and sausage provide great flavor to this simple dish, and I’m sure you will enjoy it. TIP: Leftovers can be easily microwaved, but you may need to add a tiny bit of olive oil or hot water to re-hydrate the pasta before re-heating.

A portion of penne, sausage and peppers is topped with Parmesan cheese and served.

I hope you have the opportunity to try this recipe for penne, sausage and peppers. It really is easy to make, and really does tastes wonderful. Thanks for stopping by, and I invite you to come back again soon for more recipes. Take care, and have a GREAT day!

Looking For More PASTA Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy pasta dishes 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: Jodi Braun, via “All You” magazine, November 2015 edition, page 64.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Penne, Sausage and Peppers
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Penne, Sausage and Peppers is an easy, yummy meal! Italian sausage, onions, spices and red/green bell peppers in pasta, topped with Parmesan!

Category: Dinner, Pasta
Cuisine: Italian
Keyword: pasta, penne, sausage and peppers
Servings: 4
Calories Per Serving: 442 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 8 ounces penne pasta
  • 2 teaspoons olive oil
  • ½ pound Italian sausage (sweet or hot) removed from casings (approx. 3 links)
  • ½ large green bell pepper seeded, thinly sliced
  • ½ large red bell pepper seeded, thinly sliced
  • ½ medium yellow onion thinly sliced (top to bottom)
  • 1 teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • salt and pepper, to taste
  • Grated Parmesan for serving (optional)
US Customary - Metric
Instructions

  1. Heat oil in large skillet on medium heat. Remove sausage from casings (if using links); place meat in skillet. Cook 5-6 minutes, stirring to break up chunks, cooking until meat is no longer pink. Use slotted spoon to transfer sausage to a plate (let grease drain into skillet). Leave 1 Tablespoon of the grease in skillet; discard the rest.

  2. On Medium heat, cook onions, peppers and spices in reserved oil/grease in skillet. Cook, stirring occasionally for 10-12 minutes, until veggies are tender.

  3. Add cooked sausage to veggies; toss to combine. Take a taste; season with salt and pepper, if desired.

  4. Prepare pasta according to pkg. directions (usually 10-11 minutes). Once done, reserve/set aside 1/2 cup of starchy pasta water; drain off the rest. Place drained pasta back into pan; add sausage/peppers. Pour in reserved 1/2 cup of hot starchy pasta water. Toss to combine. Cook, stirring often until heated through (about a minute).

  5. Transfer to serving plates; garnish portions with grated Parmesan cheese, and serve hot. Enjoy!

Recipe Notes

Can substitute rotini, farfalle or bow-tie pasta for the penne, if desired.

Nutrition Facts
Penne, Sausage and Peppers
Amount Per Serving (1 (1/4 of total))
Calories 442 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 43mg14%
Sodium 420mg18%
Potassium 381mg11%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 3g3%
Protein 16g32%
Vitamin A 722IU14%
Vitamin C 45mg55%
Calcium 33mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Penne, Sausage and Peppers is an easy, yummy meal! Italian sausage, onions, spices and red/green bell peppers in pasta, topped with Parmesan!


May
2022

Southwestern Fried Rockfish

categories: Main Dishes, Seafood
26 Shares
Pin26
Share
Tweet
Yum
Email

Southwestern Fried Rockfish is an easy, delicious seafood dish! Taco mix seasoned fillets, coated in cornmeal and flour are fried until crunchy.
Southwestern Fried Rockfish is an easy, delicious seafood dish! Taco mix seasoned fillets, coated in cornmeal/flour are fried until crunchy.

Today I want to share a recipe for a simple, but tasty way to cook rockfish fillets. Since I began cooking rockfish several years ago, I have enjoyed trying various recipes for this type of fish, which is fairly common on the west coast. This recipe comes from a cooking magazine I have subscribed to for years, and I discovered it many years ago (yes, I keep my old cooking magazines!).

Rockfish is also called Pacific Red Snapper, Striped Bass or Rock Cod in North America (there are a LOT of varieties). Most types of this mild-flavored fish are typically found in the northern Pacific ocean. A simple 5 ounce serving provides nearly 2/3 of a typical adult’s daily protein requirements, and is very low in calories!

This recipe for Southwestern fried rockfish is simple to prepare, and has good flavor, too. Fish fillets are coated with Taco seasoning mix, dipped in egg and then covered with a cornmeal and flour mixture before cooking. From start to finish it takes about 30 minutes to make this dish, and that INCLUDES 15 minutes of “chillin’ time” in the refrigerator. Here’s how to make this easy recipe: 

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

Prepare The Rockfish

Pat the rockfish fillets dry on layers of paper towels. Place one envelope of taco seasoning mix into a large re-sealable plastic bag, and add the fish, one at a time, until coated with the spices. Shake off any excess spices back into the bag.

NOTE: In the printable recipe card at the bottom of the page, I have included a “make it yourself” taco seasoning mix to use if you don’t have taco seasoning mix at home. It will coat the pound of rockfish used for this recipe.

Rockfish fillets are patted dry with paper towels before seasoning.Each fish fillet is covered with taco mix seasoning in a large plastic bag.

Dip the seasoned fish fillets in a lightly beaten egg in a shallow bowl until covered on all sides, then let the excess egg drip back into the bowl. Place the egg-covered fillet into a separate bowl filled with a cornmeal/flour mixture, turning to fully coat the surface of the fish with the dry mixture on all sides. Place fish on platter or baking sheet, and repeat process with remaining fillets.

Refrigerate the coated rockfish in the refrigerator for 15 minutes before frying. The slight moisture from the fish will help the seasoning adhere and the seasoning will have time to bring flavor to the fish.

Seasoned rockfish fillets are dipped in beaten egg until covered on all sides.Cornmeal and flour is combined to coat the outside of fish fillets.

Time To Cook The Rockfish

Remove the rockfish from the refrigerator. Heat oil on Medium-High heat in a large skillet until it is really hot, but not smoking. If you have a large cast iron skillet, I recommend that for extra crispiness, but if not, use a large, non-stick skillet. Add the seasoned fish to the hot oil, and fry them for 3-4 minutes, without moving them in the pan.

Carefully turn the rockfish over and continue to cook the second side an additional 3-4 minutes or until the fish flakes easily with a fork. The coating should be wonderfully golden brown and crispy on the fish.

Seasoned rockfish fillets are fried in a large skillet in very hot oil.Southwestern fried rockfish is browned and crispy after frying in hot oil.

Serve The Southwestern Fried Rockfish

Once the fish is cooked through and crisp on the outside, carefully remove the fish from the skillet. Put the fish on layers of paper towels to absorb any excess oil. Place the Southwestern Fried Rockfish on dinner plates, and serve with your favorite sides.

This time the rockfish was served with fresh pineapple slices and Thai coleslaw in Peanut Sauce on the side. It was kind of our own “fusion-type meal” – Southwestern seasoned rockfish and Thai-Inspired coleslaw. Sounds odd, but it worked!
The Southwestern fried rockfish is drained on paper towels to absorb oil after frying.A white plate with coleslaw, pineapple, and a piece of Southwestern fried rockfish.

I hope you have the chance to make this rockfish recipe, and trust you will enjoy it, as well. Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, and have a wonderful day.

Looking For More ROCKFISH Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious seafood recipes for you to choose from, including these (and more) featuring rockfish:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Original recipe source: “Taste of Home” magazine, June/July 2006 edition, page 60, published by Reiman Publications.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Southwestern Fried Rockfish
Prep Time
7 mins
Cook Time
8 mins
Inactive refrigeration time
15 mins
Total Time
30 mins
 

Southwestern Fried Rockfish is an easy, delicious seafood dish! Taco mix seasoned fillets, coated in cornmeal/flour are fried until crunchy.

Category: Main Dish
Cuisine: Southwestern
Keyword: Southwestern fried rockfish
Servings: 4
Calories Per Serving: 283 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound rockfish fillets (4) 4 fillets total (approx. 4 oz. each)
  • 1 ounce taco seasoning mix (1 envelope) *see NOTE below for making homemade
  • 1 large egg lightly beaten
  • ½ cup yellow cornmeal
  • ¼ cup all purpose flour
  • 3 Tablespoons vegetable oil
US Customary - Metric
Instructions

  1. Pat rockfish dry on layers of paper towels. Put taco seasoning mix into large resealable plastic bag. Add fillets, one at a time, shaking until fish is coated with spices. Shake excess spices back into bag.

  2. Light beat egg in a shallow bowl. In separate bowl, combine cornmeal and flour. Dredge seasoned fillets in egg until covered, letting then let the excess egg drip back into bowl. Next coat fish in cornmeal/flour mixture, covering all sides. Place fish on large platter; repeat process with remaining fillets. Refrigerate rockfish for 15 minutes before frying.

  3. Heat oil on Medium-High heat in a large cast iron skillet (or non-stick) until oil is really hot, but not smoking. Carefully add fillets to hot oil; fry fish for 3-4 minutes, without moving fish in the pan. Carefully turn fish over; cook second side 3-4 minutes or until cooked through and fish flakes easily with a fork. Coating should be browned and crisp when done. Remove fish from skillet; transfer to layers of paper towels to absorb oil. Serve immediately, and enjoy.

Recipe Notes

Taco Seasoning Mix For this Recipe (if you don't have pre-made):Stir to combine.

1 T. Flour// 1 t. chili powder// 1 t. paprika// 3/4 t. salt// 1/2 t. onion powder// 1/2 t. cumin// 1/4 t. cayenne pepper// 1/4 t. garlic powder// 1/8 t. ground oregano//

**Caloric Calculation made using HALF of the oil in recipe because at least half remains in the skillet (used for frying).

Nutrition Facts
Southwestern Fried Rockfish
Amount Per Serving (1 fillet)
Calories 283 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 103mg34%
Sodium 674mg29%
Potassium 527mg15%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 2g2%
Protein 25g50%
Vitamin A 749IU15%
Vitamin C 3mg4%
Calcium 25mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Southwestern Fried Rockfish is an easy, delicious seafood dish! Taco mix seasoned fillets, coated in cornmeal/flour are fried until crunchy.


Apr
2022

Rosemary Wine Lamb Chops

categories: Main Dishes
9 Shares
Pin9
Share
Tweet
Yum
Email

Rosemary Wine Lamb Chops are a delicious main dish. Well-seasoned chops are pan-seared, then topped with a simple red wine reduction sauce.
Rosemary Wine Lamb Chops are a delicious main dish. Well-seasoned chops are pan-seared, then topped with a simple red wine reduction sauce.

My husband and I had a fun time cooking and taking photos of this delicious main dish we had several months ago. He had bought lamb chops at the store, and then needed a recipe for making them. I found this recipe online, and we prepared this dish together in our kitchen. Actually… I took on the role of his “assistant”, and guided him through the cooking process. I prepped everything, and then he cooked it!

We had such a great time cooking together, and these delicious rosemary wine lamb chops were the result of our efforts! They’re simple to prepare, and even if you’ve never made lamb chops before, I’m sure you will enjoy this recipe. We used lamb shoulder chops (there are different kinds of lamb chops), and they came out perfect! Here’s how to make them.

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

Make The Red Wine Reduction Sauce

It’s good to make the sauce BEFORE pan-searing the lamb chops. Then, all that’s needed, once the lamb chops are almost done is to give the sauce a quick reheat in the pan. This wine reduction sauce is easy to make. Here’s how:

Melt ½ Tablespoon of coconut oil in a small saucepan on Medium heat. Once melted, add ¼ cup of chopped shallots to the pan. Cook the shallots for about 3 minutes, stirring often, until they become tender and translucent.

Add ½ cup of red wine and ½ cup of beef broth to the saucepan, and stir to combine. Bring this liquid to a boil. Once boiling, reduce the heat to LOW, and continue to cook until the liquid has been reduced by half. This will take several minutes. The final step is to add butter to the reduced sauce, and stir to combine the ingredients. Remove the saucepan from the heat source.

Chopped shallots cook in melted coconut oil in a small saucepan.Red wine and beef broth are added to the saucepan to make a reduction sauce.Butter is added to the red wine and shallot reduction sauce.

Season, Then Pan-Sear The Lamb Chops

Mix rosemary, thyme, sea salt and black pepper together in a small bowl. Season BOTH sides of the lamb chops with the spice mix. Add minced garlic to the lamb chops, and press onto the surface of the meat, to adhere. Once seasoned, let the lamb chops rest at room temperature for 10-15 minutes.

NOTE: This recipe calls for FOUR 6-8 ounce lamb shoulder chops. My husband brought home FIVE from the store which were on the smaller side (about 6 ounces per chop), so my photos reflect that.

Lamb chops are seasoned with spices on both sides before cooking.

Place 1 Tablespoon of coconut oil into a large skillet and melt it on Medium-High heat. Once the oil is really hot (but not smoking), add the lamb chops. They should sizzle when they hit the pan. Once in the skillet, let them cook for 3-4 minutes WITHOUT MOVING THEM. This will pan-sear them to a nice brown color on the bottom.

Carefully turn the chops to the other side, and continue to cook the second side for another 3-4 minutes. When done, the lamb should be nicely browned on both sides, and cooked to an internal temperature of 145°F. 

Seasoned lamb chops are pan-seared in oil in skillet.The lamb chops are pan-seared on both sides for 3-4 minutes, until browned.

Serve The Rosemary Wine Lamb Chops

To serve, place the hot, pan-seared lamb chops onto individual plates. Generously spoon some of the wine and shallot sauce over each portion, and serve with a veggie, rice or potato on the side. The wine reduction sauce with shallots adds great flavor to the well-seasoned lamb chops, so I’m confident you’ll enjoy this dish!

Two rosemary wine lamb chops are served on a plate with rice on the side.Covered with sauce, the rosemary wine lamb chops are tender and delicious.

I hope you have the opportunity to make and enjoy these delicious rosemary wine lamb chops, and trust you will enjoy them as we do. Thanks for stopping by today, and I sincerely hope you will come back again soon for more recipes. Take care, and have a GREAT day!

Looking For More MAIN DISH Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a broad variety of delicious main dishes for you to explore, 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

Original recipe source: lisashanken.com/recipe/pan-seared-lamb-chops-with-red-wine-reduction/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Rosemary Wine Lamb Chops
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
 

Rosemary Wine Lamb Chops are a delicious main dish. Well-seasoned chops are pan-seared, then topped with a simple red wine reduction sauce.

Category: Main Course
Cuisine: American
Keyword: rosemary wine lamb chops
Servings: 4
Calories Per Serving: 397 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 shoulder lamb chops (bone-in) approx. 6-8 oz. each, 1" thick
  • 1 teaspoon dried rosemary ground
  • 1 teaspoon dried thyme
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 cloves garlic minced
  • 1½ Tablespoons coconut oil divided use
  • ¼ cup shallots chopped
  • ½ cup red wine
  • ½ cup beef stock
  • 1 Tablespoon butter
US Customary - Metric
Instructions
Make Reduction Sauce:

  1. Melt ½ Tablespoon coconut oil in small saucepan on Medium heat. Add shallots. Cook about 3 minutes, stirring often, until tender/translucent. Add wine and beef broth; stir to combine. Bring liquid to a boil. Once boiling, reduce heat to LOW. Continue cooking until liquid has been reduced by half, THEN add butter; Stir to combine and remove from heat. **Reheat, if necessary, before serving on chops.

Season And Cook Lamb Chops:

  1. Mix rosemary, thyme, salt and pepper in a bowl. Season BOTH sides of lamb chops with mixture. Add minced garlic to the chops; press onto surface to adhere to meat. Let lamb chops rest at room temperature for 10-15 minutes.

  2. Place 1 Tablespoon coconut oil in large skillet and melt it on Medium-high heat. Once oil is really hot (but not smoking), add lamb chops. They should sizzle when they hit the pan. Once in the skillet, let them cook for 3-4 minutes WITHOUT MOVING THEM. This will pan-sear them to a nice brown color on the bottom. Flip chops to the other side; continue to cook second side another 3-4 minutes. When done, lamb should be cooked to an internal temperature of 145°F. 

  3. To serve, place lamb chops onto individual plates. Generously spoon heated sauce over each lamb chop. Serve and enjoy!

Recipe Notes

This caloric calculation was made using four 6 oz. chops as the standard. If using larger (8 oz.) chops, your calorie count will obviously be slightly more.

Nutrition Facts
Rosemary Wine Lamb Chops
Amount Per Serving (1 g)
Calories 397 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 136mg45%
Sodium 476mg21%
Potassium 691mg20%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 43g86%
Vitamin A 100IU2%
Vitamin C 2mg2%
Calcium 40mg4%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Rosemary Wine Lamb Chops are a delicious main dish. Well-seasoned chops are pan-seared, then topped with a simple red wine reduction sauce.


Apr
2022

Butternut Squash Coconut Curry

categories: Main Dishes, Meatless Meals
19 Shares
Pin19
Share
Tweet
Yum
Email

Butternut Squash Coconut Curry, served on a bed of rice, is a delicious, meatless dish, packed with flavor. This simple recipe makes 4 servings.
Butternut Squash Coconut Curry, served on a bed of rice, is a delicious, meatless dish, packed with flavor. Simple recipe makes 4 servings.

If you’re looking for a delicious, flavorful meatless meal, may I suggest trying this recipe for butternut squash coconut curry? It’s really delicious… and honestly, the most difficult thing about the recipe is peeling and cubing the squash! Even though my husband and I love meat, we try to have 1 or 2 “meatless meals” every week, and this recipe fits the bill. 

I’m always on the lookout for vegetarian meals since our youngest son began following that eating path quite a few years ago. I prepared this recipe to see how it tasted, so I could possibly serve it to our son and his girlfriend (also a vegetarian) when they come for dinner in our home. After making this dish and enjoying it several times, I’m confident they would like it, too!

The butternut squash coconut curry is big on flavor! Cubes of tender butternut squash pair well with onions, garlic, ginger, curry spices, vegetable broth and coconut milk for a tasty main dish.

It tastes wonderful, served on a bed of steamed rice. I’m sure if you try it, you’ll enjoy it. Here’s how to make this recipe:

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

Prepare The Butternut Squash

Use a vegetable peeler to remove all the outside peel from a butternut squash. Carefully slice the squash in half lengthwise, from top to bottom.

Remove the seeds and stringy pulp from each piece, then slice the squash into 1″ thick half-rings.

Cut each slice into bite-sized cubes about 1″ in diameter. You will need a total of 4 cups of cubed butternut squash for this dish.

Butternut squash is peeled, halved, de-seeded, then cut into cubes.

Make The Curry Seasoning

Heat coconut oil in a large skillet or saucepan on Medium-high heat. Add chopped onion, minced garlic and grated fresh ginger. Stir to combine, and cook for 3-4 minutes, stirring often, until the onion becomes tender and translucent. Continue stirring, to prevent the garlic from burning and becoming bitter.

Stir curry powder, thyme, and paprika into the onion mixture in the skillet, and continue to cook (and stir), for one more minute.

Chopped onions, garlic and grated ginger are cooked in hot oil in a large skillet.Curry powder, thyme and paprika are added to cooked onion/garlic mixture in skillet.Onions, ginger, garlic and curry spices cook together in skillet for 1 minute.

Cook The Curry

Now add a can of coconut milk (stirred before adding), vegetable broth, and the butternut squash cubes. Stir to combine these ingredients, then bring the liquid to a boil. Once it begins boiling, place a lid on the pan or skillet.

Reduce the heat to LOW heat, and let the butternut squash coconut curry simmer for about 13-15 minutes. Cooking time might vary slightly depending on the size of the squash cubes you’ve added.

When the squash is tender and a knife can easily be inserted without resistance, it is done. You do NOT want the squash to become “mushy”, so keep an eye on it while cooking.

Cubes of butternut squash, canned coconut milk and vegetable broth are added to the skillet.The butternut squash coconut curry is cooked until the squash becomes tender.

The last step is to add chopped cilantro, salt and cayenne pepper to the butternut squash coconut curry. Give it a good stir to combine, make sure it’s heated through, and then it’s ready to serve!

Cilantro, cayenne pepper and salt are stirred into butternut squash coconut curry.

Serving Butternut Squash Coconut Curry

We enjoy this dish, especially when served on top of steamed rice. The blandness of the rice is a good balance to the slightly spicy curry flavor. To serve, divide the butternut squash over rice in serving bowls, then top with the sauce and more chopped cilantro.

Typically curries are usually “swimming” or completely covered in sauce, which is great if you enjoy it that way. For this curry, I spoon lots of the sauce over the rice and butternut squash, but stop short of covering it all up with sauce.

It’s your choice as to how you wish to serve this dish! All I know is which ever way you prefer to serve this butternut squash coconut curry, I believe you’ll enjoy it!

Butternut Squash Coconut Curry is served on top of steamed rice, in a white bowl.The butternut squash is tender and is garnished with chopped cilantro for serving.

Thanks for stopping by, and I hope you will come back again soon! If you enjoy butternut squash, I’m confident you’ll also enjoy Butternut Squash Soup with Bacon, and Maple Butternut Squash with Pecans and Cranberries! 

Take care. Count your many blessings, thank God for them… and have a wonderful day.

Looking For More MEATLESS MEAL Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful meatless main dish recipes you might 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

Original recipe source: Michelle Blackwood at: healthiersteps.com/recipe/butternut-squash-coconut-curry/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Butternut Squash Coconut Curry
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Butternut Squash Coconut Curry, served on a bed of rice, is a delicious meatless dish, packed with flavor.

Category: Main Course
Cuisine: American
Keyword: butternut squash coconut curry
Servings: 4
Calories Per Serving: 202 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 cups butternut squash peeled, de-seeded, cut in 1" cubes
  • 1 Tablespoon coconut oil
  • 1 medium yellow onion finely chopped
  • 1 teaspoon fresh ginger finely grated
  • 4 cloves garlic minced
  • 1¾ Tablespoons curry powder
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • 1 can light coconut milk (14 oz.) stirred before using
  • 1 cup vegetable broth
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper (optional, but good)
  • 2 Tablespoons fresh cilantro leaves chopped + more for garnish, if desired
US Customary - Metric
Instructions

  1. Peel butternut squash, then slice in half lengthwise, from top to bottom. Remove seeds/stringy pulp. Slice into 1" thick half-rings. Cut each slice into 1" cubes.

  2. Heat coconut oil in a large skillet or pan on Medium-High. Add onion, garlic and ginger. Stir to combine; cook 3-4 minutes, stirring often, until onion becomes tender and translucent. Stirring prevents garlic from burning and becoming bitter. Add curry powder, thyme, and paprika to skillet; cook and stir for one minute.

  3. Stir in in coconut milk, vegetable broth, and cubed butternut squash. Stir to combine, then bring liquid to a boil. Place a lid on the pan or skillet. Reduce heat to LOW; let simmer for 13-15 minutes. Cooking time might vary slightly depending on size of the squash cubes. When squash is tender and a knife can be inserted without resistance, it is done. Don't let squash become "mushy", so keep an eye on it while cooking.

  4. Add cilantro, salt and cayenne pepper; stir to combine. It tastes great served on top of steamed rice. Garnish with more cilantro, if desired. Serve hot and enjoy!

  5. Store leftovers up to 3-4 days (covered) in refrigerator. Microwave to reheat.

Nutrition Facts
Butternut Squash Coconut Curry
Amount Per Serving (1 (1/4 of total))
Calories 202 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 10g63%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 905mg39%
Potassium 599mg17%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 5g6%
Protein 2g4%
Vitamin A 15232IU305%
Vitamin C 33mg40%
Calcium 98mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Butternut Squash Coconut Curry, served on a bed of rice, is a delicious,meatless dish, packed with flavor. Butternut Squash Coconut Curry, served on a bed of rice, is a delicious, meatless dish, packed with flavor. Simple recipe makes 4 servings.


Apr
2022

Mussels in Wine Garlic Butter Sauce

categories: Seafood
360 Shares
Pin360
Share
Tweet
Yum
Email

Mussels in Wine Garlic Butter Sauce are a delicious, decadent main course to serve, and are easier to make than you might think.
Mussels in Wine Garlic Butter Sauce are a delicious, decadent main course to serve, and are easier to make than you might think.

My husband surprised me by bringing home a large bag of fresh Penn Cove (Washington state) mussels a couple of months ago, after a shopping trip to Costco. My first thought was… “I’ve EATEN them in restaurants and enjoyed them, but how on earth do you COOK them”? True story. I had never, in our 45 years of marriage COOKED mussels before. Gulp.

I immediately started a crazed internet search, and realized it wasn’t as complicated as I thought. Now if you’ve been cooking mussels for years, you’re probably giggling at this, but it’s true. I was on a mission. Here I was, looking at a HUGE (Costco sized) bag of fresh seafood that I had to use within a few days, so they wouldn’t go to waste. I ended up using part of the mussels for this recipe, and then adapted another recipe for Thai-inspired green curry mussels to use the rest a couple days later (also fabulous)!

The recipe I found was actually in the form of a video I discovered on YouTube. After watching it a few times, and frantically scribbling down the recipe as a restaurant chef prepared them, I decided to GO FOR IT! My husband and I helped each other make this dish, and we had lots of fun cooking together in the process. The results far exceeded my expectations! These mussels in wine garlic butter sauce taste fantastic, and were so much easier to prepare than I anticipated. Here’s how to make this dish:

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

Preparing To Cook The Mussels

Heat 2 Tablespoons of olive oil on medium-high heat in a large skillet (one that has a LID). Once the oil is hot, but not smoking, add minced shallot, and cook for 2 minutes, stirring often. Add minced garlic and a pinch of red chili flakes. Continue to cook, stirring often, for 30 seconds, being careful to not burn the garlic (or it becomes bitter). 

Minced shallots, cooking in olive oil in large skillet.Garlic and red chili flakes are added to cooked shallots in skillet.

Cooking The Mussels

Add the rinsed, drained closed shell mussels to the skillet and toss, to coat them with the shallots and garlic in the pan. Pour white wine into the skillet, stir quickly to incorporate, then cover the skillet. Let the mussels steam (covered) for about 3-4 minutes, or until most or all of the shells have opened. Keep an eye on the pan, and check them after 2-3 minutes to see if the shells have opened. 

The mussels are done cooking when their shells have opened, revealing the meat inside. Use a slotted spoon to remove the mussels from the skillet, letting any accumulated juices drain back into the pan. This liquid in the skillet will be used to make the sauce.

Mussels are added to the skillet with white wine, shallots and garlic.The mussels are steamed in a covered skillet until they have opened.

Transfer the mussels to serving bowls and keep them warm while you make the sauce. Discard any mussels that didn’t open while cooking.Cooked, opened mussels are placed in serving bowls and kept warm until sauce is made.

Make The Wine Garlic Butter Sauce

Immediately add butter to the liquid in the skillet after removing the mussels. Cook until the butter has melted, stirring to combine, then add chopped parsley to the sauce.

Butter is added and melted into liquids remaining in skillet after removing mussels.Chopped parsley is added to the hot wine garlic butter sauce in skillet.

Serve The Mussels In Wine Garlic Butter Sauce

Pour the sauce over the mussels, evenly dividing it between the bowls and serve immediately, while hot. I recommend a nice piece of crusty garlic bread on the side, because it tastes delicious dipped in the sauce. My husband and I put a large extra bowl in the middle of the table to put our discarded shells in as we eat them.

Mussels in Wine Garlic Butter Sauce in a bowl, and are ready to be eaten.Two bowls full of mussels in wine garlic butter sauce, ready to be served.

Here is a close up of one of the mussels in wine garlic butter sauce. It sure tastes great, flavored with that yummy sauce!

A close up of one of the mussels, on a fork, ready to be eaten.A bowl, full of the mussels in wine garlic butter sauce.

These delicious mussels are really a lot easier to make than you might have imagined. My husband and I had fun cooking this meal together, and we truly love this dish! I hope you enjoy this recipe, and have the opportunity to make it soon! Thank you for stopping by and I hope you will come back again. Take care, and may God bless you.

Looking for More SEAFOOD Recipes?

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

Original recipe source: YouTube video from Aqua El Gaucho in the Revelers Club Collection

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Mussels in Wine Garlic Butter Sauce
Prep Time
10 mins
Cook Time
4 mins
Total Time
14 mins
 

Mussels in Wine Garlic Butter Sauce are a delicious, decadent main course to serve, and are easier to make than you might think.

Category: Main Course, Seafood
Cuisine: American
Keyword: mussels in wine garlic butter sauce
Servings: 2
Calories Per Serving: 583 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons extra virgin olive oil
  • 2 teaspoons minced shallots
  • 1½ teaspoons minced garlic
  • 1 pinch red chili flakes
  • 2 pounds mussels rinsed, drained
  • ½ cup dry white wine
  • 4 Tablespoons unsalted butter
  • ¼ cup chopped flat leaf parsley
US Customary - Metric
Instructions

  1. Rinse mussels in a strainer, then drain. Set aside.

  2. Heat olive oil on medium-high heat in a large skillet (one that has a LID). When oil is hot, add minced shallot; cook 2 minutes, stirring often. Add garlic and a pinch of red chili flakes. Continue cooking, stirring often, for 30 seconds. 

  3. Add mussels; toss or stir to combine with shallot/garlic mixture, then add wine. Stir to incorporate, then cover skillet. Steam mussels (covered) for about 3-4 minutes. Keep an eye on the pan; check them after 3 minutes to see if they shells have opened, revealing meat inside. They are finished cooking once the shells have opened.

  4. Use a slotted spoon to remove mussels from skillet, letting any accumulated juices drain back into the pan. This liquid in the skillet will be used to make the sauce. Transfer mussels to serving bowls; keep them warm while you make sauce. Discard any mussels that didn't open while cooking.

  5. Immediately add butter to liquid remaining in the skillet. Cook only until the butter melts, stirring to incorporate it into the sauce. Add chopped parsley and stir.

  6. Pour the sauce over the mussels, evenly dividing between bowls. Serve immediately, and enjoy!

Recipe Notes

NOTE: The butter used in the sauce contains the most calories in this dish. The calorie calculation was made assuming ALL of the sauce for each portion is consumed. If all of the broth in the bowl is not consumed, the calorie count will be considerably less than stated.

Nutrition Facts
Mussels in Wine Garlic Butter Sauce
Amount Per Serving (1 (1/2 of total))
Calories 583 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 17g106%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 17g
Cholesterol 125mg42%
Sodium 674mg29%
Potassium 854mg24%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 1g1%
Protein 28g56%
Vitamin A 1717IU34%
Vitamin C 30mg36%
Calcium 90mg9%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mussels in Wine Garlic Butter Sauce are a delicious, decadent main course to serve, and are easier to make than you might think.


Mar
2022

Honey Garlic Shrimp

categories: Main Dishes, Seafood
13 Shares
Pin13
Share
Tweet
Yum
Email

Honey Garlic Shrimp is a one-pan meal that can be prepared and served in about 15 minutes! It’s a simple to prepare, yet delicious recipe!
Honey Garlic Shrimp is a one-pan meal that can be prepared and served in about 15 minutes! It's a simple to prepare, yet delicious recipe!

Sometimes all I want at the end of a long day is a quick and easy dinner to enjoy, without a lot of effort! This recipe for honey garlic shrimp is just that!

The recipe is incredibly easy to make, and the end result is a tasty shrimp entree covered in a delicious (and did I mention EASY) sauce?

Ready to serve in about 15 minutes. it’s a perfectly yummy meal choice for busy days, and my husband and I really enjoy it. I’m confident you will, too. Here’s how simple it is to make honey garlic shrimp:

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

Prepare The Honey Garlic Sauce

The first thing you will need to do is make the sauce that will cover the shrimp later on. Heat a large skillet (I recommend cast iron if you have it) on Medium-High heat. Once it is hot, add 2 T. butter  and let it melt.

Now add soy sauce, honey and minced garlic to the melted butter. Cook for 1-2 minutes, stirring so the garlic does not burn (and become bitter in taste). Once the sauce has thickened a bit, transfer it from the skillet into a bowl, and set aside. 

Butter is first melted in a cast iron skillet, to begin making sauce for shrimp.Soy sauce, honey, and minced garlic are added to melted butter in the skillet.Garlic honey sauce for the shrimp, cooking in a cast iron skillet.

Cook The Shrimp

Now it’s time to quickly cook the shrimp.  Melt 1 Tablespoon butter in the same skillet you cooked the sauce in. Add the shrimp to the skillet, in a single layer. Let them cook for 2 minutes, then flip them to the other side using tongs.

Cook for 1-2 more minutes on medium-high heat, being careful to not overcook the shrimp or they will become “rubbery” in texture. When done, the shrimp will have turned slightly pink in color.

Immediately add the reserved sauce back into the skillet and stir to cover the shrimp with the honey garlic sauce. Heat only until the sauce is reheated, stirring often to coat shrimp ( about 30 seconds to a minute), then remove the skillet from the heat.

Shrimp are cooked in a cast iron skillet for only a few minutes.Honey garlic shrimp are covered in sauce and heated through before serving.

Serve The Honey Garlic Shrimp

Place the honey garlic shrimp on top of a bed of rice on individual serving plates. Drizzle each portion with lime juice, then sprinkle with sliced green onions and sesame seeds. The sesame seeds, green onions and lime juice provide extra flavor, color and texture to the shrimp.

I also definitely recommend serving this dish on top of rice, because it provides a nice (bland) balance to the shrimp and sauce. Once the honey garlic shrimp has been garnished, serve immediately while hot… and ENJOY this yummy meal!

Honey garlic shrimp on rice, drizzled with lime juice, and sprinkled with sesame seeds and green onions.Sesame seeds and green onions top a serving of honey garlic shrimp on rice.

See how simple and quick this delicious shrimp dish is to make? I really hope you have the opportunity to try it, and trust you and yours will enjoy it as much as we do.

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

Looking For More SEAFOOD Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of seafood recipes for you to choose from, 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: Denise Browning, at easyanddelish.com/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Honey Garlic Shrimp
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Honey Garlic Shrimp is a one-pan meal that can be prepared and served in about 15 minutes! It's a simple to prepare, yet delicious recipe!

Category: Entree-Seafood, Main Dish
Cuisine: American
Keyword: honey garlic shrimp
Servings: 3
Calories Per Serving: 184 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 Tablespoons butter divided use
  • 2½ Tablespoons low-sodium soy sauce
  • 3 Tablespoons honey
  • 4 cloves garlic, minced
  • 1 pound shrimp cleaned/deveined/tail removed
For Garnish:
  • ½ lime (juice of)
  • 2 Tablespoons green onion (scallions) thinly sliced
  • 1 teaspoon sesame seeds
US Customary - Metric
Instructions
Make Sauce:

  1. Heat a large cast iron skillet on Medium-High. Once hot, add 2 T. butter; let it melt. Add soy sauce, honey and minced garlic to the melted butter. Cook 1-2 minutes, stirring so garlic does not burn. Once sauce has thickened a bit, transfer it from skillet into a bowl; set aside. 

Cook Shrimp:

  1. Melt remaining 1 T. butter in the same skillet on medium-high heat. Add shrimp in a single layer. Let them cook for 2 minutes, then flip them to the other side. Cook 1-2 more minutes, being careful to not overcook the shrimp or they will become "rubbery" in texture. When done, the shrimp will have turned slightly pink in color. Immediately add sauce back into skillet; stir to cover shrimp with sauce, only till reheated (under a minute). Remove skillet from heat, and serve immediately.

  2. Serve shrimp on a bed of steamed rice. Drizzle shrimp with lime juice, and sprinkle with green onions/sesame seeds. Serve hot, and enjoy!

Nutrition Facts
Honey Garlic Shrimp
Amount Per Serving (1 (1/3 of total))
Calories 184 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 30mg10%
Sodium 572mg25%
Potassium 97mg3%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 18g20%
Protein 2g4%
Vitamin A 393IU8%
Vitamin C 4mg5%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Honey Garlic Shrimp is a one-pan meal that can be prepared and served in about 15 minutes! It's a simple to prepare, yet delicious recipe!


Mar
2022

Smothered Turkey Patties

categories: Main Dishes, Turkey
19 Shares
Pin19
Share
Tweet
Yum
Email

Smothered Turkey Patties are pan-seared, then cooked in an easy to make sauce with onions, bell peppers, tomatoes and celery.
Smothered Turkey Patties are pan-seared, then cooked in an easy to make sauce with onions, bell peppers, tomatoes and celery.

Many, many years ago (at least 15), I scribbled down a recipe for turkey patties that I found on the back of a package of ground turkey. The meat patties are pan-cooked, then finish cooking covered in sauce and veggies, and it sounded good to me.

I first made this recipe at least 15 years ago, but have made it quite a number of times since then. When I decided to make this dish again, I photographed the process so I could add the recipe to my blog.

Smothered turkey patties are quite simple to make. Stir a sauce together, cut up some veggies, form/cook turkey patties, then cook it all in that delicious sauce.

That’s the basic info on this recipe, and the result is a yummy main dish I am confident you (and those you love) will enjoy! Here’s how to make it:

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

Prepare The Sauce And Veggies

The turkey patties will eventually be “smothered” in a simple to make sauce. To make the sauce, all you need to do is combine chicken broth, soy sauce, cornstarch, sugar, vinegar and black pepper in a small bowl.

Give the sauce a good stir to fully incorporate the ingredients, then set aside.

Prepare the veggies by slicing and chopping up celery, onion, green bell pepper, and two medium tomatoes (cut into 8 wedges each). Set the vegetables aside until you are ready to add them to the sauce later.

Sauce is mixed together to pour over cooked turkey patties.Celery, green bell pepper, onions and tomatoes are prepped for the smothered turkey patties.

Make And Cook The Turkey Patties

Mix together one pound of ground turkey, bread crumbs, an egg and garlic salt in a large bowl. Once all the ingredients have been fully combined, form the meat into 4 round (burger-like) patties.

Place the turkey patties on wax or parchment paper after they are formed. Continue until all patties have been made.

Ground turkey, egg, bread crumbs and garlic salt are combined in large bowl.Four patties are made out of the ground turkey mixture.

Heat a Tablespoon of oil in a large non-stick skillet on medium-high heat, until very hot, but not smoking. Carefully add the turkey patties to the skillet.

They should sizzle when they hit the hot oil. Cook the patties (without moving them) for about 3 minutes.

After cooking for 3 minutes, the bottom of the patties should be nicely browned. Carefully turn the patties over and let the other side cook an additional 3 minutes.

The turkey patties are pan-seared in hot oil in a large skillet.After searing the bottom of the turkey patties, they are flipped to cook the other side.

Finishing The Smothered Turkey Patties

Give the reserved sauce a quick stir to re-mix the ingredients, then pour it over the turkey patties. Bring the sauce to a boil, stirring often. The sauce will thicken slightly, similar to a gravy.

Reduce the heat to LOW, then add the celery, onion, and green pepper to the skillet. Stir to combine the ingredients and cover the patties with sauce. Do not add the tomatoes at this time!

Cover the skillet, and allow the smothered turkey patties to simmer on low heat for 6 minutes. The veggies will cook and soften during this time.

Sauce is poured over the top of the patties.Celery, onion, and green bell pepper are added to the smothered turkey patties.

Finishing Touch Before Enjoying The Smothered Turkey Patties

Remove the lid from the skillet. Taste the sauce, and season with salt and black pepper to suit your own taste. Add the tomato wedges and stir gently to incorporate them into the sauce.

Let the smothered turkey patties simmer on low heat for 2-3 minutes OR until heated through.

Fresh tomato wedges are added to the smothered turkey patties and heated through.

To serve, place each of the smothered turkey patties onto individual plates. Be sure to spoon some of the sauce and veggies over the top of the patties for presentation.

We enjoy this dish served with steamed rice (or mashed potatoes) and vegetables on the side.

One of the smothered turkey patties topped with sauce and veggies, served with rice on the side.

I really hope you enjoy this simple, but yummy dish! It really taste great, and I think you will enjoy it.

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

Looking For More Recipes Featuring TURKEY?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious recipes featuring turkey you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Original Recipe Source: found on the back of a package of ground turkey at least 15 years ago (don’t remember which brand).

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Smothered Turkey Patties
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Smothered Turkey Patties are pan-seared, then cooked in an easy to make sauce with onions, bell peppers, tomatoes and celery.

Category: Main Course
Cuisine: American
Keyword: smothered turkey patties
Servings: 4
Calories Per Serving: 256 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Sauce:
  • 1 cup chicken broth low sodium recommended
  • 1½ Tablespoons soy sauce low sodium recommended
  • 2 teaspoons cornstarch
  • 1 teaspoon granulated sugar
  • 1 teaspoon white vinegar
  • 1 dash ground black pepper
For Remainder:
  • 1 pound ground turkey
  • ⅓ cup dried bread crumbs
  • 1 large egg
  • ¾ teaspoon garlic salt
  • 1 Tablespoon vegetable oil
  • 2 stalks celery sliced
  • 1 medium yellow onion chopped
  • 1 medium green bell pepper seeded/chopped in bite sized pieces
  • 2 medium tomatoes each tomato sliced into 8 wedges
  • salt and pepper, to taste
US Customary - Metric
Instructions

  1. Place chicken broth, soy sauce, cornstarch, sugar, vinegar and pepper in a small bowl. Stir to fully incorporate ingredients; set aside.

  2. Mix turkey, bread crumbs, egg and garlic salt in a large bowl. Once combined, form mixture into 4 round patties. Place patties on wax or parchment paper.

  3. Heat oil in large non-stick skillet on medium-high heat, until very hot, but not smoking. Carefully add turkey patties. They should sizzle when they hit the hot oil. Cook patties (without moving them) for 3 minutes. The bottom of the patties should be well browned. Carefully turn patties over; cook additional 3 minutes.

  4. Give the reserved sauce a quick stir; pour it over turkey patties. Bring sauce to a boil, stirring often; sauce will thicken slightly. Reduce heat to LOW. Add celery, onion, and green pepper. Stir to combine, covering patties with sauce. Cover the skillet; let patties simmer on low heat for 6 minutes.

  5. Remove lid from skillet. Taste sauce; season with salt and black pepper to taste. Add tomato wedges; stir gently to incorporate into the sauce. Simmer on low heat (uncovered) for 2-3 minutes, until heated through.

  6. Serve turkey patties hot, topped with the sauce and veggies. Enjoy!

Nutrition Facts
Smothered Turkey Patties
Amount Per Serving (1 patty + sauce)
Calories 256 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 109mg36%
Sodium 1014mg44%
Potassium 718mg21%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 6g7%
Protein 31g62%
Vitamin A 810IU16%
Vitamin C 39mg47%
Calcium 55mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Smothered Turkey Patties are pan-seared, then cooked in an easy to make sauce with onions, bell peppers, tomatoes and celery.


Mar
2022

Krispy Rockfish Fillets

categories: Main Dishes, Seafood
19 Shares
Pin19
Share
Tweet
Yum
Email

Pan-seared Krispy Rockfish Fillets have a seasoned flour/cornmeal/puffed rice coating, creating an easy, delicious main dish to enjoy.
Pan-seared Krispy Rockfish Fillets have a seasoned flour/cornmeal/puffed rice coating, creating an easy, delicious main dish to enjoy.

If you’re looking for a delicious, seafood main dish that doesn’t take too much time or effort to make, check out this recipe for Krispy Rockfish Fillets! This recipe can also be used to cook other types of “whitefish”. My husband and I became fans of rockfish several years ago, after the first time we tried it. I made Pan-Seared Rockfish with Fresh Herbs , wrote about that experience and shared the recipe on this blog.

Since that time, I’ve share quite a few recipes featuring rockfish, and we’ve enjoyed each one. I found this particular recipe in a 20 year old food magazine in my collection, made a few changes to suit our taste, and want to share the recipe here today. It’s simple and delicious, and I truly hope you enjoy it:

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

Prepare The Egg Wash And Crumb Coating For The Fish

Whisk one egg and ¾ cup of milk in a shallow medium-sized bowl. Once combined, set the bowl aside. Place puffed rice cereal (we use Rice Krispies) in a re-sealable plastic bag, and use the flat side of a meat mallet (or a rolling pin) to finely crush the cereal.

In a large re-sealable bag, combine the crushed rice cereal, flour, cornmeal and seasonings (lemon pepper, seasoning salt, onion and garlic powders). Now you should have a bowl of egg/milk mixture AND a large bag containing the seasoning/coating mix. Time to prepare the rockfish for cooking!

Egg and milk are whisked together as an egg wash for rockfish fillets.Puffed rice cereal in plastic bag is crushed using the flat side of a meat mallet.The egg wash and seasoning mixture is ready to coat the fish fillets before cooking.

Time To Coat the Rockfish With Seasoning

This recipe as written is for 4 rockfish fillets (my photos only show 3), since it was only my husband and I eating this meal (he ate two). Pat the rockfish fillets dry with paper towels, then coat them, one at a time in egg wash on all sides. Let any excess egg mixture drip off back into the bowl, then place the fillet into the bag with the seasoning mix.

Repeat this with remaining fillets. Once all are in the seasoning mixture, seal the bag and shake well to fully cover all sides of each piece of fish with the flour/seasoning mix.

Paper towels are used to dry the rockfish before covering with coating.Each piece of fish is dipped into the egg wash to completely cover.Fish fillets are placed into seasoning mix bag after being covered in egg wash.

Cooking The Krispy Rockfish Fillets

Pour oil into a large skillet at a depth of about 1/4″. Heat the oil on medium-high heat until very hot, but not smoking. Carefully add the rockfish fillets to the hot oil in a single layer. They should sizzle when they hit the hot oil!

Try not to move the fish once they go into the oil. Let the Krispy rockfish fillets cook for 6-7 minutes, then carefully turn the fish over to the other side. The bottom side should be crispy and golden brown in color. Cook second side an additional 5-6 minutes, until fish is cooked through and flakes easily with a fork. Remove the skillet from the heat, and carefully transfer fish to individual plates for serving.

The Krispy rockfish fillets are fried in hot oil for 6-7 minutes before flipping to other side.Golden brown Krispy rockfish fillets frying in hot oil.

Time To Eat!

If desired, garnish each of the Krispy rockfish fillets with chopped fresh parsley and a lemon slice. These garnishes are optional, but add color and flavor, especially when the lemon is squeezed over the fish. Serve immediately while hot! 

The fish has a nice coating, good flavor, and should flake easily, if cooked well. We also enjoy the fish served with malt vinegar (drizzle it on the fish), or tartar sauce on the side . YUM!

Krispy rockfish fillets are served, garnished with parsley and a lemon slice.One of the rockfish fillets, served with broccoli and rice on the side.

I hope you have a chance to try this yummy recipe, and trust you’ll enjoy it like we do! Thanks for stopping by, and I hope you come back soon for more family-friendly recipes. Take care, and have a wonderful day, friend.

Looking For More ROCKFISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice selection of rockfish 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

Original Recipe Source: “Taste of Home Magazine”, February-March 2002 edition (pages 27-28), published by The Reiman Corporation

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Krispy Rockfish Fillets
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

Pan-seared Krispy Rockfish Fillets have a seasoned flour/cornmeal/puffed rice coating, creating an easy, delicious main dish to enjoy.

Category: Main Dish, Seafood
Cuisine: American
Keyword: krispy rockfish fillets
Servings: 4
Calories Per Serving: 285 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 medium egg
  • ¾ cup milk
  • 1 cup puffed rice cereal crushed
  • ¼ cup yellow cornmeal
  • ¼ cup all purpose flour
  • ½ teaspoon seasoning salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • 4 rockfish fillets (approx. 6 ounces each) can sub. other whitefish fillets
  • oil for frying (approx. 1/4" deep in skillet)
  • lemon slice and parsley (OPTIONAL garnish)
US Customary - Metric
Instructions

  1. Whisk egg and milk in medium-sized bowl. Set bowl aside.

  2. Place puffed rice cereal in large re-sealable plastic bag and seal; use flat side of meat mallet or rolling pin to finely crush cereal. Add flour, cornmeal and remaining seasonings (lemon pepper, seasoning salt, onion and garlic powders) to bag.

  3. Pat fish dry with paper towels. Coat one fillet at a time in egg wash (on all sides). Let excess egg mixture drip back into bowl; place fillet into bag of flour/seasoning. Repeat with other fillets. Once all fillets are in bag with seasoning, seal bag; shake well to fully cover each fillet on all sides with flour/seasoning.

  4. Pour oil into a large skillet at a depth of 1/4". Heat oil on medium-high heat until very hot, but not smoking. Carefully add rockfish fillets to hot oil in a single layer. They should sizzle when they hit oil! Try not to move fish once they're in oil. Cook 6-7 minutes; carefully turn fish over. Bottom side should be crispy/golden brown. Cook second side 5-6 minutes, until fish is cooked through, golden brown and flakes easily with a fork. Remove skillet from heat; transfer fish to individual plates for serving. Serve hot.

  5. OPTIONAL: Garnish each fillet with chopped fresh parsley and a lemon slice, if desired.

Recipe Notes

NOTE: The oil used for frying the fish is not added into the caloric calculation as the majority of it remains in the skillet and not on the fish.

Nutrition Facts
Krispy Rockfish Fillets
Amount Per Serving (1 fillet)
Calories 285 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 130mg43%
Sodium 491mg21%
Potassium 786mg22%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 3g3%
Protein 36g72%
Vitamin A 596IU12%
Vitamin C 5mg6%
Calcium 86mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pan-seared Krispy Rockfish Fillets have a seasoned flour/cornmeal/puffed rice coating, creating an easy, delicious main dish to enjoy.