Category: Side Dishes


Jan
2015

Copycat Marie Callender’s Cornbread

categories: Breads, Copycat Recipes, Side Dishes
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It’s EASY and quick to make and bake this copycat version of Marie Callender’s restaurants famous cornbread! Perfect side dish for soup, salad, or main course.It's EASY and quick to make and bake this copycat version of Marie Callender's restaurants famous cornbread! Perfect side dish for soup, salad, or main course.

I received this recipe for a copycat version of Marie Callender’s Cornbread almost 20 years ago.  My friend Sharon, from our church, gave me this recipe. I have no idea where she got the recipe, BUT I DO KNOW that it’s an excellent recipe for cornbread, AND tastes very similar to the cornbread served by the restaurant chain.

This cornbread rises very high, is slightly sweet, and absolutely delicious, just like the original! YUM! My husband and I enjoyed this cornbread last evening with our dinner… I like to drizzle it with honey; he likes to drizzle it with molasses. Either way… it’s GOOD and really easy to prepare!

We LOVE this bread, and I have made it many times over the years… it doesn’t take too long to make, and it’s very simple. Here’s a few pics during the process so you can see just how EASY it is to make homemade delicious cornbread.

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

How To Make The Cornbread

Ingredients can either be blended in a food processor or can be mixed by hand. If using food processor, process dry ingredients until blended. Drizzle in oil or add shortening, if using, processing until mixture is crumbly. When the mixture is crumbly, transfer it to a mixing bowl.

Mixing dry ingredients for cornbread in food processor.

If you do not have access to a food processor, t’s easy to mix up the cornbread batter by hand. Place dry ingredients into mixing bowl. Mix in the oil with a fork OR cut in the shortening with a pastry blender until mixture is crumbly.

Ingredients for cornbread in bowl for hand mixing.

Oil or shortening has been added and now cornbread ingredients are crumbly.

Add eggs to the crumbly cornbread mixture. Stir Ingredients only until moistened. Don’t over-mix the batter.

Eggs are added to dry ingredients and combined to make cornbread batter.

Time To Bake the Cornbread

Pour the batter into a greased 9×9 baking pan, and then it’s ready to go into the oven! Bake the cornbread at 425 degrees F for approximately 20 minutes,  until the cornbread is light golden brown on top.

Cornbread batter is poured into a 9x9 inch baking dish.

Test for doneness by inserting a toothpick into the middle of the pan. If toothpick comes back out without wet batter on it, the cornbread should be done.  Once the cornbread is removed from the oven, cut it into 9 equal sized 3″ pieces. It is ready to serve!

Golden brown baked cornbread is cut into 9 pieces.

Here is a piece of the cornbread, split in half and adorned with butter, for a close-up view!

Cornbread is cut in half, and topped with butter for eating.

This is a perfect cornbread to serve alongside a big, hot, bowl of soup… (Mom’s Old-Fashioned Chili is a favorite of ours), a salad, or Pinto Beans And Ham . Really good, really easy… got it? Hope you’ll give it a try… I think you will love it!

Looking For More BREAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of bread recipes you might want to try, 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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Have a wonderful day!

Author's signature

Recipe Source: Sharon Fredeen

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4.67 from 3 votes
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Copycat Marie Callender's Cornbread
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Slightly sweet, and sky-high, this copycat version of a famous restaurant's cornbread is perfect alongside your favorite soup or salad!
Category: Bread
Cuisine: American
Keyword: cornbread
Servings: 9 servings
Calories Per Serving: 400 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all-purpose flour
  • 1 cup yellow corn meal
  • 3/4 cup granulated sugar
  • 1/3 cup dry milk powder
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup vegetable oil or shortening (I use oil)
  • 2 eggs , slightly beaten
  • 1 cup water
US Customary - Metric
Instructions
  1. In a large bowl or food processor base, combine the flour, corn meal, sugar, dry milk powder, baking powder, and salt. Cut in the oil or shortening with a pastry blender, or process until mixture becomes small crumbs.
  2. Remove from processor, if using, and place ingredients in large bowl.
  3. Stir in eggs and water until mixture is just blended. Do not over-mix the batter.
  4. Grease a 9x9 inch square pan. Pour batter into pan and spread until it is evenly distributed.
  5. Bake at 425 degrees for 20 minutes (or longer), or until a toothpick inserted comes out clean.
  6. Cornbread will turn a very light golden brown on top.
  7. Remove cornbread pan to a wire rack to cool slightly. Cut into 9 pieces, serve, and enjoy!
Recipe Notes

If using an 8x8 inch square pan, remember you will need a longer cook time!

Nutrition Facts
Copycat Marie Callender's Cornbread
Amount Per Serving (1 piece)
Calories 400 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g25%
Cholesterol 37mg12%
Sodium 302mg13%
Potassium 319mg9%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 19g21%
Protein 7g14%
Vitamin A 155IU3%
Vitamin C 0.3mg0%
Calcium 127mg13%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's EASY and quick to make and bake this copycat version of Marie Callender's restaurants famous cornbread! Perfect side dish for soup, salad, or main course.

 

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Oct
2014

Pecan Praline Yams

categories: Holidays!, Side Dishes, Vegetable Dishes
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Pecan Praline Yams are a yummy Thanksgiving tradition! Canned yams, baked with brown sugar, coconut, butter & pecans are an easy side dish for a family feast! Pecan Praline Yams are a yummy Thanksgiving tradition! Canned yams, baked with brown sugar, coconut, butter & pecans are an easy side dish for a family feast!

Wow… Thanksgiving is just around the corner. Time to start thinking about turkey, dressing, potatoes and the other traditional side dishes that will be prepared, including these amazing Pecan Praline Yams, baked with brown sugar, coconut, butter and pecans!

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

Family Holiday Traditions

I grew up having yams (or sweet potatoes) at every single Thanksgiving meal. My mom (a Texas girl) always made the yams the same way a lot of people from the South eat them. The yams (or sweet potatoes) were mashed, and served with marshmallows melted on the top. I thought they were okay, but they weren’t anything I couldn’t live without at Thanksgiving.

THESE Pecan Praline Yams are a far different story. They have become one of my favorite parts of our Thanksgiving meal since I began making them about 15 years ago! Now these absolutely delicious praline yams are a favorite family holiday tradition!  Here they are, fresh pecan praline yams, straight out of the oven. It’s even a double batch!

Pecan praline yams, baked and ready to eat!

How I Found The Original Recipe

I originally found the recipe many years ago on a large can of Princella Yams. This is a name brand with the big cans of yams you can find at most any grocery store. I decided to try the recipe printed on the can just to see if they were any good. Believe me, they are delicious!

Praline Yams are topped with chopped pecans, butter, brown sugar, and coconut! It all bakes together to form a sweet little crust on top of the yams. Oh My Goodness. These praline yams are so very good.  See how the ingredients form a nice crumbly crust on top of the yams once baked? Yum.

Baked pecan praline yams have a crunchy buttery topping on them!

We Serve Pecan Praline Yams At Thanksgiving!

This recipe is ridiculously quick to prepare, and I think that’s fantastic, especially with all the other traditional dishes I make for Thanksgiving. You can prepare this recipe and have it in the oven in practically no time.

We enjoy traditional dishes, like Whole Berry Cranberry Orange Sauce, Homemade Dinner Rolls, Toll House Pie,  Rainbow Jello Salad and Mom’s Famous Cream Cheese Ball. You might also want to try my recipes for Candied Sweet Potatoes, Quick Easy Cornbread Stuffing, or Lemon Hazelnut Green Beans.

Pecan Praline Yams in a white baking dish.

These pecan praline yams are always served alongside other family traditional Thanksgiving “must haves”. This particular year we also had a lime jello salad made with a twist from this recipe.

Pecan praline yams, served with green beans and cornbread dressing, at Thanksgiving.

I sure hope you will give these pecan praline yams a try… we LOVE them!  You’re gonna enjoy serving these at your holiday meal (or any meal), alongside YOUR favorite family recipes! Thanks for stopping by, and I hope you will come back soon.

Looking For More VEGGIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have many delicious veggie 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 signatureOriginal recipe source: Printed on can of Princella Yams!

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 2 votes
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Pecan Praline Yams
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
 
Pecan Praline Yams are a yummy Thanksgiving tradition! Canned yams, baked with brown sugar, coconut, butter & pecans are an easy side dish for a family feast!
Category: Side Dish
Cuisine: American
Keyword: pecan praline yams
Servings: 6 servings
Calories Per Serving: 329 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 29 oz. can of yams , drained (this is the large size can)
  • 1/3 cup chopped pecans
  • 1/3 cup coconut
  • 1/3 cup packed brown sugar
  • 3 Tablespoons all purpose flour
  • 3 Tablespoons butter , melted
US Customary - Metric
Instructions
  1. Preheat oven to 350 degrees.
  2. Place drained yam pieces into an ungreased casserole dish in a single layer (8x8 - use 9x13 if doubling this recipe).
  3. In a small bowl, mix the remaining ingredients together. Sprinkle the crumbly mixture over the top of the yams, to cover.

  4. Bake, uncovered, at 350°F. for 35 - 40 minutes. Serve while hot, and enjoy!

Recipe Notes

This recipe is EASILY doubled. It is also perfectly good to bake ahead of time, then cover with foil and reheat before serving. This sure helps on a busy day of food prep for a Thanksgiving meal.

Nutrition Facts
Pecan Praline Yams
Amount Per Serving (1 **1/6 of total**)
Calories 329 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 15mg5%
Sodium 66mg3%
Potassium 1175mg34%
Carbohydrates 54g18%
Fiber 6g25%
Sugar 13g14%
Protein 3g6%
Vitamin A 365IU7%
Vitamin C 23.6mg29%
Calcium 39mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pecan Praline Yams are a yummy Thanksgiving tradition! Canned yams, brown sugar, coconut, butter & pecans are an easy side dish for a feast!

 

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Oct
2014

Easy Crock Pot Refried Beans

categories: Mexican / Southwestern, Side Dishes, Slow Cooker Recipes, Vegetable Dishes
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Easy crock pot refried beans – It is EASY (and economical) to make your own delicious and inexpensive Mexican refried beans, using a slow cooker!Easy crock pot refried beans - It is EASY (and economical) to make your own delicious and inexpensive Mexican refried beans, using a slow cooker!
I made some Crock Pot Refried Beans recently. From scratch. No cans involved. Guess what? They were absolutely delicious!  Really… these refried beans taste fantastic, they are inexpensive to make, and EASY!

I have been reading through a great book I own called “100 Days Of Real Food”, by author Lisa Leake, and came across this recipe for non-fried, refried beans, made from scratch.

The recipe can be thrown together in about 10 minutes in a crock pot. The pinto beans and spices are slow-cooked for 8-10 hours, lightly mashed, then served. How easy is THAT???

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

Crock Pot Refried Beans Are EASY To Prepare

I started my crock pot when I got my morning coffee, and we enjoyed them with our evening meal later that day. They were so good! When the beans were ready, I took out half of them, mashed them and served them with cheddar cheese melted on top.

I took the other half of the beans (which were still in the flavored broth and served them just as they were (un-mashed) to my husband (because that is his favorite way to eat pinto beans).

Pinto beans are used to make refried beans... very economical!

The cost of a bag of dry pinto beans is minimal, and this recipe produces just under 4 cups of refried beans, so it is a great budget item, too! And, seriously, these beans are amazingly good!

We have used crock pot refried beans with tacos, burritos and tostadas, all with fantastic results. Here are some pics from while I made them:

How To Make Crock Pot Refried Beans

Here are the ingredients in my crock pot with the onions and other spices. The beans are ready to start cooking. This step will only take about 10 minutes or less!

Let them cook all day (9 hours), because you won’t have to mess with them! You just need to start them cooking, then go about your business! EASY!

Refried beans cook in crock pot all day.

After 9 hours in the crock pot this is what the crock pot refried beans looked like. Drain the beans over the crock pot, removed, and then mash the beans, using a potato masher. You can add a little broth from the crock pot to the beans if you don’t want them too thick.

Refried beans are ready to mash after cooking all day in the crock pot

The Crock Pot Refried Beans Are Ready To Serve

This was such an easy, economical way to make refried beans, and I will make them this way quite often. I really hope you will try making refried beans from scratch. They are so inexpensive to make, and taste absolutely delicious!

Here are the finished crock pot refried beans ready to eat! They were garnished with a little grated cheddar cheese and cilantro leaves on top, to serve! Muy bueno!

Crock pot refried beans are garnished with cheese and are ready to ea!

Crock pot refried beans are served with a garnish of grated cheddar cheese and cilantro.

Hope you enjoy this recipe for crock pot refried beans. Have a great day, friends! Make it count for something GOOD and courageous!

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

Looking For More Mexican-Style Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a good variety of Mexican-style 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 signatureRecipe Source: “100 Days Of Real Food”, by Lisa Leake (page 155), Published 2014, William Morrow Publishers.

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Easy Crock Pot Refried Beans
Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins
 

Easy crock pot refried beans - It is EASY (and economical) to make your own delicious and inexpensive Mexican refried beans, using a slow cooker!

Category: Side Dishes
Cuisine: Mexican
Keyword: crock pot refried beans, refried beans
Servings: 8 (1/2 cup servings)
Calories Per Serving: 174 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups dried pinto beans , rinsed
  • 1 yellow onion , peeled, and cut in half
  • 1/2 medium jalapeno , cored, seeded, and diced
  • 2 garlic cloves , peeled and crushed
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground cumin
  • 6 cups water
Optional toppings:
  • Grated cheddar or monterey jack cheese , cilantro, or sour cream
US Customary - Metric
Instructions
  1. Place all ingredients (except for optional toppings) into a crock pot.
  2. Cover pot and cook beans for 8-9 hours on high.
  3. When finished, remove beans from crock pot, drain, and mash them with a potato masher until they reach the correct consistency. Add a little broth from the crock pot to the beans while mashing, if they seem a bit dry. That's it! You just made refried beans from scratch!

  4. Serve with a garnish of grated cheese, cilantro, or sour cream, if desired. Enjoy!

Recipe Notes

NOTE: Caloric calculation does not include optional garnishes (sour cream, cheese or cilantro)

Nutrition Facts
Easy Crock Pot Refried Beans
Amount Per Serving (1 serving)
Calories 174
% Daily Value*
Sodium 369mg16%
Potassium 692mg20%
Carbohydrates 31g10%
Fiber 7g29%
Sugar 1g1%
Protein 10g20%
Vitamin A 10IU0%
Vitamin C 5.4mg7%
Calcium 59mg6%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Easy crock pot refried beans - It is EASY (and economical) to make your own delicious and inexpensive Mexican refried beans, using a slow cooker!

 

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Aug
2014

Rissole Potatoes With Feta

categories: Bacon, Side Dishes, Vegetable Dishes
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Crispy on the outside and soft on the inside, rissole potatoes are phenomenal, enhanced with butter, bacon, chives, and feta cheese.Crispy on the outside and soft on the inside, rissole potatoes are phenomenal, enhanced with butter, bacon, chives, and feta cheese.
Here’s a fantastic tasting side dish for “Rissole Potatoes With Feta”. Oh wow…they are sooo good! By “good” I mean these potatoes are “phenomenally GOOD”!

My hubby and I went to our local Farmer’s Market on Saturday to look around. Since our home garden is in full production right now, I ended up not buying any fresh produce (it’s a miracle!) EXCEPT for some baby red potatoes, which I had a diabolical plan for.

I found a recipe online this past week from Martha at “A Family Feast” for these potatoes, and decided to give the recipe a try (with just a slight tweak). I loved that they are cooked on the stovetop. It’s been crazy hot in Portland recently and I’ve been trying not to use my oven so I don’t heat up the house!

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

What Does “Rissole” Mean?

Rissole (rihs-uh-lay) is just a fancy way of describing a method (French) of cooking food (usually something “breaded”) by frying it until it is crispy brown and crunchy on the outside, and soft on the inside.

Well…these rissole potatoes fit the bill. Peeled, baby red potatoes… crispy on the outside and garnished with butter, parsley, chives, scallions, crispy crumbled bacon, and crumbled feta cheese. Have mercy…these potatoes were absolutely FANTASTIC! I really hope you will give them a try… This recipe is a definite keeper, and is going to be used in our home…OFTEN!

My pictures only show HALF the quantity of this recipe, because I made these just for myself and my husband. These rissole potatoes are fantastic, but we can’t eat an entire batch of them. Well, maybe another time- just not this time. Enjoy!

How To Make Rissole Potatoes

Peeled baby red potatoes are boiled in water for 10 minutes to start the cooking process.

Peeled, baby red potatoes are boiling in water in pan, to make rissole potatoes.

The rissole potatoes steaming in melted butter, in a covered skillet.

Rissole potatoes are steamed in covered pot, with butter.

To Serve The Rissole Potatoes

Once the rissole potatoes have finished cooking, it is time to serve them!  That’s one of the best parts. The potatoes are garnished with chives, parsley, parsley, green onions, bacon, butter and feta…oh my goodness. So good!

The finished rissole potatoes are garnished with feta, parsley, and crisp bacon.

That’s it! See how easy it is to make these delicious rissole potatoes? Hope you enjoy this simple vegetable side dish, and have a great day!

Looking For More POTATO Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A couple recipes you might enjoy that use potatoes include:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature.

Recipe slightly adapted from: http://www.afamilyfeast.com/rissole-potatoes-fresco/

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Rissole Potatoes With Feta
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Crispy on the outside and soft on the inside, rissole potatoes are phenomenal, enhanced with butter, bacon, chives, and feta cheese. YUM!

Category: Side Dishes
Cuisine: American
Keyword: rissole potatoes
Servings: 4
Calories Per Serving: 464 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 5 strips bacon
  • 3 green onions (white and green parts)
  • 1/4 cup fresh parsley , chopped
  • 1/4 cup chives , snipped
  • 1 1/2 pounds baby new red potatoes (small)
  • 6 Tablespoons butter (Divided)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 pound Feta cheese , crumbled (or you can use queso fresco, if desired)
US Customary - Metric
Instructions
  1. Cook the bacon in a skillet until crispy. Remove from pan; let cool, then crumble. Set aside.
  2. Chop the parsley and green onions; snip the chives (it's easy using kitchen scissors). Set aside.

  3. Peel the potatoes. Put them in a large non-stick pot (or really large skillet) of salted water. The water should cover the tops of the potatoes. Bring water to a boil on high heat. Once boiling, reduce heat to a slow boil and cook potatoes (uncovered) for 10 minutes.

  4. Drain the potatoes (gently) into a colander. Place 4 Tablespoons butter (not all of it!) in the pot or skillet. Let butter begin to melt, then gently place hot potatoes back into pan. Put a lid on pan, turn heat to medium-low, and cook potatoes for an additional 10 minutes (without removing the lid!!!).

  5.  After the 10 additional cooking minutes have passed, remove the pan or skillet cover. Turn the heat to high, and add salt and pepper to potatoes. Continue to cook (and brown) the potatoes for another 8-10 minutes. Turn the potatoes gently as they brown, so they stay whole. Spoon the butter up and over the tops of the potatoes as they cook. HINT: *Use two wooden spoons to gently turn the potatoes-works like a charm*. Once the potatoes are nicely browned on all sides (smaller potatoes will brown faster than the larger ones), remove them to serving dish.

  6. In a separate dish, melt the remaining 2 Tablespoons of butter. To serve, pour the RESERVED butter (NOT the brown butter left in the pan) over the potatoes. Garnish potatoes with green onions, chives, crumbled bacon pieces, parsley, and top with crumbled feta cheese. Serve, and enjoy!

Nutrition Facts
Rissole Potatoes With Feta
Amount Per Serving (1 (1/4 of total))
Calories 464 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 18g113%
Cholesterol 88mg29%
Sodium 1263mg55%
Potassium 891mg25%
Carbohydrates 29g10%
Fiber 3g13%
Sugar 3g3%
Protein 11g22%
Vitamin A 1160IU23%
Vitamin C 22.8mg28%
Calcium 173mg17%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Crispy on the outside and soft on the inside, rissole potatoes are phenomenal, enhanced with butter, bacon, chives, and feta cheese. YUM!

 

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Aug
2014

Oven-Roasted Carrots

categories: From Our Veggie Garden, Side Dishes, Vegetable Dishes
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Oven Roasted Carrots are simple to make, delicious and healthy, and are a perfect vegetable side dish for beef, chicken, pork or fish.Oven Roasted Carrots are simple to make, delicious and healthy, and are a perfect vegetable side dish for beef, chicken, pork or fish.

Have you ever made oven roasted carrots before? I hardly ever bake them. Usually I grate them for carrot cake, throw some in when I cook a pot roast, or serve baby carrots as an appetizer with dip. But roasting them in the oven? Not so much. Until now.

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

Oven roasted carrots are a cinch to make. The flavors intensify when you roast them, so the end result is a sweet, concentrated carrot flavor, enhanced with olive oil, salt, pepper and some garlic powder (for extra goodness!)

I’ve been growing rainbow carrots in our backyard garden, and recently pulled up quite a few “baby carrots”… you know, the kind that aren’t 2 feet long!

These rainbow carrots are each about 4-5 inches long and about an inch to two inches thick. This size is perfect for roasting!

Rainbow carrots, picked fresh from our garden, to make oven roasted carrots.
Prepare The Carrots For Roasting

The crunchy carrots are washed and scrubbed really good, peeled (optional), then left whole. I even left a tiny bit of the green tops on because it looks cute and adds color to the dish! Of course that is optional, but hey… they look CUTE!!!

Once the carrots have been cleaned well, toss them in a bit of olive oil to coat (about 1-2 Tablespoons). Season the carrots (to taste) with salt, pepper and garlic powder. Once seasoned, place them in a single layer on a baking sheet.

How Long To Cook The Oven Roasted Carrots

Place the pan with those beautiful carrots into a 350° F oven. Roast the carrots for approximately 30 minutes.

Make sure to TURN the carrots over, half-way through the baking time, because that ensures an even bake for all sides of the oven roasted carrots!

The oven-roasted carrots are cooked in single layer on baking sheet,

Once the carrots are fork tender, they are done! Ready to eat… simple, and delicious oven roasted carrots!

Oven roasted carrots, hot out of the oven, and ready to eat!

That’s it! These oven roasted carrots are so delicious… and healthy! Hope you try this recipe…grab some fresh carrots at your local Farmer’s Market this summer… and enjoy!

Looking For More Vegetable Side Dishes?

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

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Oven-Roasted Carrots
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
Oven Roasted Carrots are simple to make, delicious and healthy, and are a perfect vegetable side dish for beef, chicken, pork or fish.
Category: Side Dish
Cuisine: American
Keyword: oven roasted carrots
Servings: 4 servings
Calories Per Serving: 124 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 15-20 small carrots (I used rainbow carrots, but any carrots will be fine)
  • 1-2 Tablespoons olive oil
  • Salt
  • Pepper
  • Garlic Powder
US Customary - Metric
Instructions

  1. Preheat oven to 350 degrees. Scrub carrots well, to clean. Peel them if you want, but it not necessary. You can also leave an inch or so of the green carrot tops on, if you wish (adds color to the veggies).

  2. In a medium bowl, place the whole carrots. Add the olive oil. Mix gently, to coat the carrots. Season with a little salt, pepper, and a little bit (approximately 1/8 teaspoon) of garlic powder. Mix well to combine. Place carrots in a single layer on a baking sheet.

  3. Bake carrots at 350 degrees for approximately 30 minutes, or until carrots are fork-tender. Turn carrots over on baking sheet half way through the baking time. Carrots are done when they are fork-tender. Serve, and enjoy! 

Nutrition Facts
Oven-Roasted Carrots
Amount Per Serving (1 g)
Calories 124 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 157mg7%
Potassium 732mg21%
Carbohydrates 21g7%
Fiber 6g25%
Sugar 10g11%
Protein 2g4%
Vitamin A 38215IU764%
Vitamin C 13.5mg16%
Calcium 75mg8%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Oven Roasted Carrots are simple to make, delicious and healthy, and are a perfect vegetable side dish for beef, chicken, pork or fish.

 

 

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May
2014

Orzo With Parmesan

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

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

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

What Is ORZO?

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

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

Long grain orzo is used for this side dish.

How To Make Orzo with Parmesan

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

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

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

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

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

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

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

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

Looking for More Recipes Using ORZO?

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

Interested In More Recipes?

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

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


Have a GREAT day!

Author's signature

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

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

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

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

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

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

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

 

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May
2014

Melon Con Prosciutto

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

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

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

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

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

How To Make Melon con Proscuitto

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

Cantaloupe cut into slices, with prosciutto slices in background

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

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

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

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

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

Looking for More APPETIZER Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

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

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

Author's signature

Recipe Source: My friend, Shari Altree

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

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

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

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

 

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May
2014

Red Lobster Cheddar Biscuits

categories: Breads, Copycat Recipes, Side Dishes
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It’s EASY to make this yummy copycat version of the popular cheesy, buttery Red Lobster Cheddar Biscuits at home in under 30 minutes.It's EASY to make this yummy copycat version of the popular cheesy, buttery Red Lobster Cheddar Biscuits at home in under 30 minutes.
I love the warm cheddar biscuits that are served to you before a meal at a famous national restaurant .  I seriously think I could eat quite a few of these copycat Red Lobster Cheddar Biscuits, if push came to shove.

Truth: It would NOT take a lot of “shoving” to get me to eat lots of them! They give new meaning to the words “comfort food”… ha ha!

Did you know these cheddar biscuits are TOTALLY EASY to make at home?  Yes… from start to finger-licking finish, these warm and buttery biscuit bites of cheddar and garlic goodness can be on your table in about 30 minutes or less.

The cheddar biscuits are as simple to make as mixing up the dough, dropping them onto a baking sheet and baking them! Simple to make, and amazingly GOOD (bet you can’t eat just one)!

This recipe makes 10 of these delicious biscuits, so there will be plenty to go around. Here’s how to make them.

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

How To Make Cheddar Biscuits

Preheat your oven to 450 degrees. In a medium bowl, stir the biscuit mix, garlic powder and cayenne pepper.

Biscuit mix and spices are combined in a mixing bowl.

Add grated cheese and milk to bowl; stir together until a soft dough forms.

Grated cheese and milk are added to the dry ingredients in the bowl.

TIP: For a well rounded biscuit, spoon the dough into a measuring cup, THEN transfer it to the baking sheet (see below). Measure about 1/4 cup of batter into measuring cup.

Batter is scooped into a 1/4 cup measuring cup.

Spoon the dough out onto a greased baking sheet  (or a baking sheet covered with parchment paper). 

Smooth the tops of the dough down a bit with the back of a spoon. This will help prevent hard points from forming on the top of the biscuits.

Dough for the Red Lobster Cheddar Biscuits is placed on baking sheet.

Bake The Cheddar Biscuits

Bake at 450 degrees for 8-10 minutes. The tops of the biscuits should be golden brown when done. While the biscuits are cooking in the oven, melt the butter in a small pan; stir in the garlic powder.

Once you remove the biscuits from the oven, brush the garlic butter on top of the biscuits using a pastry brush. Sprinkle the crushed parsley flakes on top to garnish. Serve biscuits hot…and ENJOY!

Garlic butter and parsley are added to Red Lobster Cheddar Biscuits after baking.

Hope you like them! They are a great addition to most meals, and guess what?  They’re WONDERFUL!  Have a fantastic day, friends.

Looking For More BREAD Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have quite a few bread recipes you’ll 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 signatureRecipe Adapted From: Ron Douglas, in the cookbook “America’s Most Wanted Recipes” (published 2009), page 186.

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Red Lobster Cheddar Biscuits
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
It's EASY to make this yummy copycat version of the popular cheesy, buttery Red Lobster Cheddar Biscuits at home in under 30 minutes.
Category: Bread, Side Dish
Cuisine: American
Keyword: cheddar biscuits
Servings: 10 biscuits
Calories Per Serving: 174 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups biscuit mix (such as Bisquick)
  • 1½ teaspoons garlic powder
  • ¼ cayenne pepper
  • 1/2 cup shredded cheddar cheese
  • 2/3 cup milk
For topping:
  • 4 Tablespoons (1/2 cube) butter
  • 1/4 teaspoon garlic powder
  • Parsley flakes , for garnishing
US Customary - Metric
Instructions
  1. Preheat oven to 450 degrees.
  2. In a medium bowl, stir the biscuit mix, garlic powder, cayenne pepper, grated cheese and milk together until a soft dough forms.
  3. Spoon the dough into 1/4 cup measuring cup, then onto a greased baking sheet (or parchment paper covered baking sheet). Smooth the tops of the dough down a bit with the back of a spoon. This will help prevent hard points from forming on top of the biscuits.
  4. Bake at 450 degrees for 8-10 minutes. The tops of the biscuits should be golden brown.
  5. While the biscuits are cooking in the oven, melt the butter in a small pan; stir in the garlic powder. Once you remove the biscuits from the oven, brush the butter on top, using a pastry brush. Sprinkle the crushed parsley flakes on top to garnish. Serve biscuits hot...and ENJOY!
Nutrition Facts
Red Lobster Cheddar Biscuits
Amount Per Serving (1 biscuit)
Calories 174 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 19mg6%
Sodium 388mg17%
Potassium 73mg2%
Carbohydrates 16g5%
Sugar 3g3%
Protein 3g6%
Vitamin A 250IU5%
Calcium 105mg11%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's EASY to make this yummy copycat version of the popular cheesy, buttery Red Lobster Cheddar Biscuits at home in under 30 minutes.

 

 

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May
2014

Swiss Chard With Onions And Garlic

categories: From Our Veggie Garden, Side Dishes, Vegetable Dishes
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You’ll enjoy this flavor filled, easy to prepare veggie side dish that features pan-seared, garden fresh Swiss Chard with onions and garlic.You'll enjoy this flavor filled, easy to prepare veggie side dish that features pan-seared, garden fresh Swiss Chard with onions and garlic.
Swiss Chard with Onions and Garlic is a quick, easy and HEALTHY side dish I made last night with our grilled chicken dinner.  I stir-fried rainbow colored chard with onions and garlic, and boy, was it good!

I had never eaten Swiss Chard until a year ago, when I decided to add it to my raised bed garden and give it a shot. That was a great idea (if I say so myself)!  I planted seeds for Rainbow Chard last Spring (Rainbow Chard just means there are different color stems on the plants).

We are STILL enjoying some of the Swiss chard I planted last year from seed…isn’t that crazy?! I planted chard seeds from a .99 cent packet …My chard plants survived the winter rain and snow and we had some for dinner last night in MAY! Talk about a good investment…yeehaw!

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

Is Swiss Chard Good for You?

Yes! My husband and I loved this side dish! Chard is crazy good for you, too. It is low-fat, full of fiber, iron and potassium, to name just a few reasons why you should give this veggie a try. Simple, “good for you”, and full of flavor!

We grow a rainbow variety of Swiss chard in our little back yard garden. Here’s where the unsuspecting chard in the skillet was yesterday morning (my garden – the tall plants in this photo).

Swiss chard, growing in our little raised bed garden.
Here’s where some of that chard was yesterday afternoon (my kitchen) and what it looked like after washing the leaves and stems. It had NO idea I was going to COOK it the following day!

The Swiss chard leaves are rinsed and drained well, before cooking.

Preparing Swiss Chard With Onions And Garlic

There are not too many ingredients for this quick stir fry, and that’s a good thing. Simple is good!

Minced garlic, and Swiss chard with onions are used to make this dish.

The minced garlic is added as the chard is cooking down a bit in the skillet.

The chard is cooked in skillet until it wilts down to half the size.

See how much the Swiss chard cooks down by the time it’s done? You THINK it will be a lot of Swiss chard with onions, but it ends up being about half the starting amount in the pan, once cooked. Be sure to serve the Swiss chard immediately while still hot. You can season it with salt and pepper, if desired to suit your own personal taste.

The Swiss Chard With Onions And Garlic is finished cooking, and is ready to serve.

Hope you will consider trying this recipe for Swiss chard with onions and garlic. It really IS a very delicious way to “eat your veggies”. If you enjoyed this dish, be sure to check out my recipe for Swiss Chard with Bacon and Mushrooms. Have a great day!

Looking For More Veggie Dishes?

You can find all of my vegetable dishes in the Recipe Index, located at the top of the page. I have many delicious veggie dishes, including:

Interested In More Recipes?

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

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

  Author's signature

Recipe Source (My head…this is how I cook kale, also…ridiculously easy!)

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Swiss Chard With Onions And Garlic
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
You'll enjoy this flavor filled, easy to prepare veggie side dish that features pan-seared, garden fresh Swiss Chard with onions and garlic.
Category: Side Dishes, Vegetable Dish
Cuisine: American
Keyword: swiss chard with onions
Servings: 3
Calories Per Serving: 107 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large bunch of Swiss Chard (it LOOKS like a lot, but it will really cook down- trust me!)
  • 2 Tablespoons olive oil
  • 1/3 cup chopped onion
  • 2 cloves of garlic , minced
  • 1/2 teaspoon bacon "drippings" (this is completely optional, but does lend a nice flavor)
US Customary - Metric
Instructions

  1. Wash the chard very well. Shake chard to dry it slightly, but leave a bit of the water on the leaves. Chop the stem and leaves into 2 inch pieces.

  2. In a large skillet, heat the olive oil on medium heat. Add the chopped onions and saute for a couple minutes. Add the chard stalks; cook for a couple of minutes, then add the leaves and the garlic. If the leaves don't all fit in the pan, don't panic...just let them cook for a minute (as they cook it will "shrink" substantially), then add the rest. Continue to saute the chard until the leaves begin to wilt (a couple minutes. You will be surprised how much the chard reduces in size.

  3. Serve the sauteed chard warm. Enjoy this healthy side dish!!!
Nutrition Facts
Swiss Chard With Onions And Garlic
Amount Per Serving (1 g)
Calories 107 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 104mg5%
Potassium 207mg6%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 2935IU59%
Vitamin C 16.3mg20%
Calcium 32mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll enjoy this flavor filled, easy to prepare veggie side dish that features pan-seared, garden fresh Swiss Chard with onions and garlic.

 

 

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May
2014

Southwestern Black Bean Salad

categories: Mexican / Southwestern, Salads, Side Dishes
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You’ll LOVE this fantastic Southwestern Black Bean Salad, with corn, tomatoes, and avocado! It’s easy, flavorful, and under 90 calories per serving!You'll LOVE this fantastic Southwestern Black Bean Salad, with corn, tomatoes, and avocado! It's easy, flavorful, and under 90 calories per serving!

Happy Cinco De Mayo! Yesterday our family celebrated our youngest son’s 27th birthday with a Taco and Enchilada Night. One of the side dishes I prepared was this Southwestern Black Bean and Corn Salad…it was the first time I had prepared it, and I am positive I will be making it again!

I found the original recipe for this Southwestern Black Bean Salad on Skinnytaste.com. If you’ve never visited this website, I would encourage you to do so. The blog author, Gina, creates wonderfully tasty, low-fat dishes that are sure to please every palate! Every recipe she posts has the caloric value, Weight Watcher Points, etc. so you know exactly what you are eating, calorie-wise! I love it!

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

Some Quick Info On The Southwestern Black Bean Salad

I hope you will give this quick, easy to make (and full of fiber) dish a try. It is very versatile: great as a side salad, or could be used as an appetizer, with tortilla chips. The Southwestern black bean salad recipe makes 6 1/2 cups, which translates to 13 half cup servings at approximately 80-89 calories per serving.

The Southwestern black bean salad is served, covered in a lime and olive oil dressing.

The added bonus is that Southwestern black bean salad is so fresh tasting and DELICIOUS! I think you will enjoy it, especially on a warm Spring or Summer day!

Looking For More SALAD Recipes?

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

Interested In More Recipes?

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

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

Author's SignatureRecipe Source: http://www.skinnytaste.com/2009/06/southwestern-black-bean-salad.html

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Southwestern Black Bean Salad
Prep Time
15 mins
Cook Time
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Total Time
15 mins
 

You'll LOVE this fantastic Southwestern Black Bean Salad, with corn, tomatoes, and avocado! It's easy, flavorful, and under 90 calories per serving!

Category: Salads
Cuisine: Southwestern
Keyword: Southwestern black bean salad
Servings: 13 (1/2 cup servings)
Calories Per Serving: 89 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 15.5 ounces black beans , 1 can black beans, rinsed and drained
  • 9 oz. cooked corn , fresh (grilled), or frozen (thawed)
  • 1 medium tomato , chopped
  • 1/3 cup red onion , chopped
  • 1 stem scallion (green onion) , chopped
  • 1 small jalapeno , finely diced
  • 2 Tablespoons fresh minced cilantro (or more to taste)
  • Salt and pepper (to taste)
  • 2 limes (the juice from)
  • 1 Tablespoon extra virgin olive oil
  • 1 small avocado , diced
US Customary - Metric
Instructions
  1. Combine the first 8 ingredients in a large bowl (beans, corn, tomato, onion, scallion, jalapeno, cilantro, salt and pepper).
  2. In a separate bowl, mix the lime juice and the olive oil together until blended. Pour over salad and mix well.
  3. Refrigerate for 30 minutes prior to serving.
  4. Add the diced avocado right before you serve the salad.
  5. ENJOY!
Nutrition Facts
Southwestern Black Bean Salad
Amount Per Serving (1 (1/2 cup per serving))
Calories 89 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 132mg6%
Potassium 256mg7%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 2g2%
Protein 3g6%
Vitamin A 170IU3%
Vitamin C 7.8mg9%
Calcium 16mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll LOVE this fantastic Southwestern Black Bean Salad, with corn, tomatoes, and avocado! It's easy, flavorful, and under 90 calories per serving!

 

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