Category: Vegetable Dishes


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:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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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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Jun
2014

Tomato, Basil and Cheese Appetizers

categories: Appetizers, Vegetable Dishes
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Tomato Basil Cheese Appetizers feature Roma tomatoes, fresh basil, and melted mozzarella cheese, resting on top of a garlic/oil infused french baguette slice.Tomato Basil Cheese Appetizers feature Roma tomatoes, fresh basil, and melted mozzarella cheese, resting on top of a garlic/oil infused french baguette slice

I don’t remember where I got this recipe originally. I have it written down on a well-used 3×5″ index card that I’ve had for years and years. These little bites of goodness are wonderful… thanks to the thin slices of fresh, ripe Roma tomatoes, chopped fresh basil, and “ooey, gooey” slices of melted mozzarella cheese, resting on top of a garlic/oil infused french baguette slice.

The recipe makes 24 individual appetizers, so there are plenty to go around at a dinner party or potluck, etc. Put out a platter of these Italian inspired appetizers, and watch what happens…they’re always a big hit…and you can count on them disappearing quickly!

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

Last year I grew my own basil, garlic, and Roma tomatoes in our raised bed/container gardens, which made it very convenient to make this recipe. Just had to run out in the back yard and do some “grocery shopping”. Now if I could just figure out a way to grow my own Mozzarella cheese, I’d be giddy with excitement!

Basil growing, to be used on tomato basil and cheese appetizers.

See those oblong Roma tomatoes in the pile? They are one of my favorite tomatoes to grow in my garden, and taste wonderful on tomato basil cheese appetizers!

Garden harvest, including Roma tomatoes I used in this appetizer recipe

I sure hope you will give these tasty tomato basil cheese appetizers a try. They really are amazingly good, and don’t take a lot of prep time at all, to make and serve to a hungry crowd!

The tomato basil appetizers are ready to eat!
Hope you enjoy this simple, but tasty appetizer! Have a wonderful day.

Looking For More Simple But Tasty Appetizers?

You can find all of my appetize recipes in the Recipe Index, located at the top of the page. I have quite a few, 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 signatureOriginal recipe source: unknown

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Tomato, Basil and Cheese Appetizers
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Tomato Basil Cheese Appetizers feature Roma tomatoes, fresh basil, and melted mozzarella cheese, resting on top of a garlic/oil infused french baguette slice.
Category: Appetizer
Cuisine: Italian
Keyword: tomato basil cheese appetizers
Servings: 24 appetizers
Calories Per Serving: 115 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 Tablespoon fresh chopped basil (plus additional for garnish, if desired)
  • 1/2 teaspoon minced fresh garlic
  • 3 Tablespoons olive oil
  • French baguette , cut into 24 1/2" thick slices
  • 24 thin slices mozzarella cheese (approx. 6 ounces)
  • 4-5 ripe Roma tomatoes
US Customary - Metric
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix together the salt, pepper, Tablespoon of chopped basil, garlic, and olive oil.
  3. Place the baguette slices on a large baking sheet.
  4. Brush the tops of each bread slice with the olive oil/garlic mixture. Bake for 8-10 minutes or until golden brown. Remove from oven.
  5. Top each slice of bread with 1 slice of tomato, followed by 1 slice of mozzarella cheese.
  6. Drizzle the top of the cheese on each slice with the remaining oil/garlic mixture.
  7. Place baking sheet back into the oven for a minute or two, until the cheese has begun to melt. Remove from heat.
  8. Garnish each slice with a small amount of fresh chopped basil, if desired.
  9. Serve and enjoy!
Recipe Notes

Original Recipe Source: Unknown.

Nutrition Facts
Tomato, Basil and Cheese Appetizers
Amount Per Serving (1 piece)
Calories 115
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Tomato Basil Cheese Appetizers feature Roma tomatoes, fresh basil, and melted mozzarella cheese, resting on top of a garlic/oil infused french baguette slice.

 

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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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Apr
2014

Watermelon and Cucumber Gazpacho

categories: Soups, Vegetable Dishes
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Watermelon and cucumber gazpacho is a healthy, sweet and spicy chilled soup… refreshing, flavorful, crunchy, low in calories… and delicious!Watermelon and cucumber gazpacho is a healthy, sweet and spicy chilled soup... refreshing, flavorful, crunchy, low in calories... and delicious!
Ooh… today’s recipe is for a delicious, cold, sweet, and a bit spicy Watermelon and Cucumber Gazpacho. I tried this chilled soup for the first time last year, and LOVED it! I truly enjoy the crunch of the vegetables and the sweetness of the watermelon. It’s FRESH & HEALTHY!!!!

I love this quote: “A true friend is like a good book – the inside is even better than the cover”. (author unknown)  I am so grateful for the friends God has given me the opportunity to know over the course of my life. I’ve learned many things from each of them, including making this wonderful watermelon gazpacho (with cucumbers, celery, bell peppers, jalapeno, lime juice and mint).  Isn’t it gorgeous?

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

How I Found This Recipe

I have a beautiful, dearly loved friend named Shari who has taught me many things about cooking. She taught me great food presentation, creating recipes outside the “box”, and being fearless to try new cooking experiments in the kitchen. By far the most important thing she has modeled is how to be a loving, caring, encouraging friend.

I was first served this chilled soup in her home, at a themed dinner party (photo above shows how Shari served it to us that evening)!  Can you guess what the theme was?  Watermelon.

Picture of smiley face watermelon rind

We Had A “Watermelon-Themed” Dinner

Every single part of the meal had to include watermelon. That’s right…soup, salad, beverages, main courses, (including pasta, I might add), and even the desserts (my contribution) had to include watermelon. I’ve posted one of the desserts on my blog: Tropical Watermelon Sorbet with Lime Semifreddo. Yum.

The dinner was a bit of a challenge, to say the least, but it ended up being a FUN, phenomenal, absolutely DELICIOUS watermelon-themed meal to eat, sitting outside on the deck on a gorgeous, hot summer night! Here’s a peek at the menu and a collage picture of some of the dishes we had, including this watermelon and cucumber gazpacho!

Menu from watermelon themed dinner

Can you believe all the watermelon-themed food we ate that night?  There were 8 of us at the dinner, and we left, completely full of delicious food. I think I might have DREAMED about watermelons for weeks after this evening!

Collage of photos from watermelon-themed dinner
We all contributed dishes or beverages following the theme! One of the courses served and made by our hostess Shari was this Watermelon and Cucumber Gazpacho, originally created for Bon Appétit magazine (August 2005 issue) by chef Cat Cora.

What Is IN Watermelon Cucumber Gazpacho?

This chilled watermelon and cucumber gazpacho is full of yummy, healthy ingredients like watermelon, cucumbers, bell peppers, celery, onion, jalapeno, lime juice and fresh mint… and it is PACKED with flavor! The soup is served chilled, which adds to the deliciousness!

Oh my goodness…this soup was FANTASTIC! Completely HEALTHY, chock full of sweet and slightly spicy ingredients –  absolutely PERFECT!  My husband and I loved it so much that I got the recipe from my friend, and have made it several times since then! I’ve posted the photos I took, with her permission. Here is a picture with my friend Shari. She’s the “creative brain” behind our fun themed dinners!

Two women, holding flowers

This refreshing watermelon and cucumber gazpacho is amazingly simple to make! Honestly- chopping/prepping the veggies is the “hardest” thing about it. I think you will LOVE the results…absolutely refreshing, a bit sweet, crunchy, low in calories… and delicious!

The recipe can be doubled very easily!  With warm Spring and hot Summer days ahead, I’m looking forward to making this wonderful chilled soup many times!

Looking For More WATERMELON Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. If you enjoy watermelon, you might also enjoy these recipes for Watermelon, Lime & Mint Agua Fresca, Watermelon, Feta and Mint Salad, or Watermelon, Feta and Balsamic Bites.  Have a great day!

Interested In More Recipes?

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

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

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

Author's signature

Recipe Source: http://www.epicurious.com/recipes/food/views/Watermelon-and-Cucumber-Gazpacho-232543

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Watermelon and Cucumber Gazpacho
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 
Watermelon and cucumber gazpacho is a healthy, sweet and spicy chilled soup... absolutely refreshing, flavorful, crunchy, low in calories... and delicious!
Category: Soup
Cuisine: American
Keyword: watermelon and cucumber gazpacho
Servings: 6 servings
Calories Per Serving: 146 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1- 3 pound seedless watermelon (about 5 cups), finely diced
  • 1 small cucumber , peeled, seeded, finely diced (about 1 cup)
  • 1 medium-sized red bell pepper , seeded and finely diced (about 1 cup)
  • 1 medium-sized yellow bell pepper , seeded and finely diced (about 1 cup)
  • 1 small jalapeno chile , seeded and very finely minced
  • 3 pale green inner celery stalks , finely diced (about 1/2 cup)
  • 1/2 of a small red onion , finely diced (about 1 cup)
  • 1/4 cup finely chopped fresh mint
  • 3 Tablespoons fresh lime juice
  • 2 Tablespoons red wine vinegar
  • 1/4 tsp. salt
  • 1/2 cup creme fraiche , or sour cream (for garnish)
US Customary - Metric
Instructions
  1. Place 4 cups of the watermelon in blender or food processor. Puree until it is completely smooth.
  2. Transfer watermelon puree to a large bowl.
  3. Add remaining 1 cup of diced watermelon and the next 10 ingredients to the puree; stir to combine.
  4. Cover the gazpacho and refrigerate for several hours (up to 4 hrs.).
  5. To Serve: Serve cold. Divide the gazpacho among bowls or margarita glasses and garnish each bowl with a dollop of creme fraiche or sour cream. ENJOY!
  6. *Note: The dice on all the veggies is fairly small.
Recipe Notes

Be sure and chill this gazpacho very well. It's the best when completely cold!

Nutrition Facts
Watermelon and Cucumber Gazpacho
Amount Per Serving (1 serving)
Calories 146 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 115mg5%
Potassium 616mg18%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 21g23%
Protein 3g6%
Vitamin A 2675IU54%
Vitamin C 94.9mg115%
Calcium 72mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Watermelon and cucumber gazpacho is a healthy, sweet and spicy chilled soup... absolutely refreshing, flavorful, crunchy, low in calories... and delicious!

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Apr
2014

Crunchy Homemade Onion Rings

categories: Appetizers, Side Dishes, Vegetable Dishes
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Restaurant quality crunchy homemade onion rings are so good, and they’re easy to make! Grill a burger and enjoy it with this classic side dish!
Restaurant quality crunchy homemade onion rings are so good, and they're easy to make! Grill a burger and enjoy it with this classic side dish!
I have a confession. I LOVE onion rings…really crunchy onion rings, AND I even dip them in ketchup. Forgive me. I can’t help myself. Thank goodness I only order them once or twice or twelve times a year.

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

Here’s My Story And I’m Sticking to It!

So, here’s the story: It was a gorgeous day here in Oregon. My husband was helping a friend move into an apartment today. I was staying inside because I have been a bit sick with a cold for a couple of days. I really wanted to make something new…something I’ve never made before.

In a moment of sheer madness (maybe it was the cold?), I decided to try and make crunchy homemade onion rings. How hard could THAT be, right? I did a quick search for recipes and settled on one I found on Pinterest from Six Sisters’ Stuff, and off to the kitchen (kleenex in hand-achoo!) I went.

Homemade onion rings in a red and white tray
Before I even knew what happened, the crunchy homemade onion rings were done! Simple and delicious! Naturally I HAD to try one for the sake of quality control. Hmmm…nibble, nibble, nibble. Oh man…these things were GREAT! I might have sampled a couple others before stopping (thankfully there is no photographic evidence…whew). Using great self discipline, I waited until my husband got home to cook the rest.

Guess what? He LOVED them! He munched on the onion rings while grilling our tri-tip dinner – perfect!  I even made these for a big outdoor BBQ with family and friends. The crunchy homemade onion rings were served on a large platter as an appetizer. On the side were 3 serving bowls containing BBQ sauce, Ranch dressing, and ketchup on the side, for dipping! They were a huge hit!

How To Make Crunchy Homemade Onion Rings

Separate the onion slices into rings; set them aside. In a medium sized bowl, whisk together the flour, baking powder, cayenne pepper, seasoning salt, and the “regular” salt. Take the onion rings (a few at a time) and dip them in the flour mixture until coated on all sides; set them aside again.

Sliced onions are tossed with flour before cooking.
Add the eggs and milk to the remaining flour mixture. Whisk until combined well. (Mixture will be thick). This is the batter for the onion rings.

Eggs are whisked into onion ring batter.
Now pour the bread crumbs into another medium sized bowl.

Bread crumbs are placed into a small bowl to coat onion rings
Take the floured onion rings (two or three at a time works best) and dip them into the flour batter. Coat each ring completely, then remove each ring (I used a fork to lift them out of batter) and let the batter drip off as much as possible. Now place the onion ring into the bread crumbs. Using the fork, gently toss the crumbs to coat the ring evenly; flip and coat the other side.

Cook The Onion Rings

If you are certain the oil has reached 375 degrees, then carefully place 4-5 rings at a time in the hot oil. Fry the rings for 2-3 minutes, making sure to flip the rings over half way through the cooking time. Fry until golden brown.

Battered onion rings are fried in hot oil
Remove the onion rings to a paper-towel lined plate when done, to drain. Season each batch of rings with salt, after removing from oil. Make sure oil is at temperature before adding next batch of onion rings. Repeat the process until done. Serve and enjoy!

Fried onion rings, ready to eat!
They look really good, huh?  Wait until you taste them! YUM!

Tray of crunchy homemade onion rings, ready to eat!

I hope you will give these a try…the crunchy homemade onion rings were fantastic! (I even froze some of the rings once coated and breaded…we’ll see if they fry up as well, after being frozen. An experiment of mine for another day)  Update: They froze well in a resealable freezer bag! Cooked perfectly!

If you enjoy dishes like this, you’ll enjoy my recipes for Baked Parmesan Zucchini Fries, Cajun Tater Tots with Dipping Sauce, or Crispy Homemade French Fries! Be sure to check out ALL of my recipes in the Recipe Index, which is located at the top of the page. Have a great day.

Interested In More Recipes?

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

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

Have a fantastic day!

Author's signatureRecipe Adapted From: http://www.sixsistersstuff.com/2013/06/restaurant-style-onion-rings-recipe.html

5 from 1 vote
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Crunchy Homemade Onion Rings
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Restaurant quality crunchy homemade onion rings are so good, and they're easy to make! Grill a burger and enjoy it with this classic side dish!

Category: Appetizer
Cuisine: American
Keyword: crunchy homemade onion rings
Servings: 4 servings
Calories Per Serving: 414 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 quart vegetable oil (strain and save the leftover oil for another batch-keep sealed in refrigerator)
  • 1 large vidalia onion , cut into 1/4" slices
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1 1/2 cup dry bread crumbs
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon seasoning salt
  • salt , to taste (after rings are cooked)
US Customary - Metric
Instructions
  1. In a deep-fryer, large pot or electric skillet, heat the oil to 375 degrees. (I used an electric skillet; if using pot, make sure to use a cooking thermometer to determine proper heating). It is really important to make sure the oil is heated accurately so the onion rings will brown and "crunch up" properly.
  2. Separate the onion slices into rings; set them aside.

  3. In a medium sized bowl, whisk together the flour, baking powder, cayenne pepper, seasoning salt and the "regular" salt. Take the onion rings (a few at a time) and dip them in the flour mixture until coated on all sides; set them aside again.

  4. Add the eggs and milk to the remaining flour mixture. Whisk until combined well. (Mixture will be thick)
  5. Pour the bread crumbs into another medium sized bowl.
  6. Take the floured onion rings (two or three at a time works best) and dip them into the flour batter. Coat each ring completely, then remove each ring (I used a fork to lift them out of batter) and let the batter drip off as much as possible. Now place the onion ring into the bread crumbs. Using the fork, gently toss the crumbs to coat the ring evenly; flip and coat the other side.

  7. If you are certain the oil has reached 375 degrees, then carefully place 4-5 rings at a time in the hot oil. Fry the rings for 2-3 minutes, making sure to flip the rings over half way through the cooking time. Fry until golden brown. Remove the onion rings to a paper-towel lined plate when done, to drain. Season each batch of rings with salt after removing from oil.

  8. Make sure oil is at temperature before adding next batch of onion rings. Repeat the process until all rings are cooked. Serve (with dipping sauce on the side), and enjoy!

Nutrition Facts
Crunchy Homemade Onion Rings
Amount Per Serving (1 serving)
Calories 414 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 84mg28%
Sodium 1088mg47%
Potassium 447mg13%
Carbohydrates 74g25%
Fiber 3g13%
Sugar 9g10%
Protein 15g30%
Vitamin A 285IU6%
Vitamin C 4mg5%
Calcium 227mg23%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Restaurant quality crunchy homemade onion rings are so good, and they're easy to make! Grill a burger and enjoy it with this classic side dish!

 

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Mar
2014

Asian Kale Slaw

categories: Asian, Salads, Side Dishes, Vegetable Dishes
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Asian kale slaw is a delicious, healthy side dish with kale, cabbage, carrots, green onions and almonds, in a fantastic Asian inspired sauce! This side dish is a nice twist on traditional coleslaw.Asian kale slaw is a delicious, healthy side dish with kale, cabbage, carrots, green onions and almonds, in a fantastic Asian inspired sauce!
 
Here’s a delicious recipe for Asian kale slaw. KALE is becoming known as the superfood of the garden!  This tasty salad features kale, cabbage, carrots, green onions, and almonds, tossed in a fantastic tasting Asian sauce.
 
Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Using Up My Garden Kale

Yesterday I picked a “boatload” of kale in my backyard garden. It has survived the rain, ice and snow of this past winter and is still “kicking”.
 
That envelope of Kale seeds I bought for 99 cents last March has MORE than paid for itself this past year! Here’s the small amount of fresh kale I picked yesterday.

Raw kale from garden for Asian kale slaw, on dish towel drying.

So once again I found myself with fresh picked kale, looking for a new, creative way to enjoy this wonder-veggie, straight from our garden. I found this recipe for “coleslaw” (with an Asian twist) on Pinterest, and decided to give it a try.

I made Asian kale slaw yesterday afternoon (only took about 15 minutes prep) and served it with our dinner. My husband and I LOVED it! We had the slaw on the side with a chicken dinner, and it tasted wonderful!

The slaw on dinner plate, served with chicken and potatoes.

What Is IN Asian Kale Slaw?

The ingredients for the Asian kale slaw are chopped and sliced, and placed in a salad bowl. The slaw has grated carrots, kale, shredded purple cabbage, and sliced green onions. The simple Asian sauce that covers all the ingredients really makes this kale slaw shine!

The ingredients for the Asian kale slaw in large mixing bowl.

Making The Salad Dressing For Asian Kale Slaw Is EASY!

This Asian flavored slaw dressing is incredibly easy to mix up. The sauce will be used as the salad dressing for the Asian kale slaw.

There are several ingredients in the dressing, including lime juice, sesame oil, soy sauce, ginger, etc., which gives this salad it’s distinctive Asian flavor. The salad is tossed with the dressing, then refrigerated for 15-20 minutes, until chilled.

Salad dressing for salad is mixed in yellow bowl.

The finished Asian kale slaw is garnished with sliced almonds, sesame seeds and sea salt, and is served chilled. The flavor of the salad dressing coats the entire bowl of slaw with great flavor!

Kale slaw served with sliced almonds and sesame seeds as garnish.

Asian kale slaw is an amazingly wonderful, crunchy and delicious side salad I really hope you will enjoy. Even though my old photos aren’t the best quality, I hope you will still consider trying this delicious salad!

It’s also a great way to “eat your veggies” (as my Mom used to say to me and my sisters). Yum! Have a GREAT day!

Looking For Other SALAD Recipes?

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

Interested In More Recipes?

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

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

Author's signature

Recipe Source: http://www.tasteloveandnourish.com/2013/07/19/asian-kale-slaw/

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Asian Kale Slaw
Prep Time
30 mins
Cook Time
0 mins
Total Time
30 mins
 

Asian kale slaw is a delicious, healthy side dish with kale, cabbage, carrots, green onions and almonds, in a fantastic Asian inspired sauce!

Category: Salad
Cuisine: Asian
Keyword: Asian kale slaw
Servings: 8 servings
Calories Per Serving: 128 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the slaw:
  • 1 bunch curly kale , shredded/cut into thin strips
  • 1/2 head red/purple cabbage , shredded
  • 3-4 medium carrots , shredded
  • 4 green onions , sliced thin (green and white parts)
For the dressing:
  • 1/4 cup soy sauce
  • 3 Tablespoons lime juice
  • 1 Tablespoon fresh grated ginger
  • 3 Tablespoons apple cider vinegar
  • 2 Tablespoons dark brown sugar
  • 1/2 teaspoon sesame oil
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon sesame seeds , lightly toasted (dry "toast" them in a skillet for a couple minutes)
  • 1/2 cup almond slivers , toasted (same method as sesame seeds)
  • 1/4 teaspoon sea salt
US Customary - Metric
Instructions

  1. Using a knife, thinly slice/shred the kale leaves, removing/discarding the large, thick stems. **Don't use a food processor for this, as it will shred the kale too fine** Place sliced kale into salad bowl.

  2. Thinly slice/shred red cabbage and green onions. Add to kale in bowl. Grate carrots into bowl, using a hand/box grater.

  3. In a small bowl, combine the soy sauce, lime juice, ginger, apple cider vinegar, brown sugar, sesame oil and vegetable oil. Mix well to combine. Pour dressing over the shredded slaw. Toss slaw until coated; cover and refrigerate for at least 15-20 minutes. Once chilled, the slaw is ready to serve!

  4. When ready to serve, sprinkle the top of the slaw with toasted sesame seeds, almond slices and sea salt. Toss the salad again. SERVE AND ENJOY!

Recipe Notes

*Recipe can be easily halved for smaller amounts.

Nutrition Facts
Asian Kale Slaw
Amount Per Serving (1 serving)
Calories 128 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 516mg22%
Potassium 386mg11%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 6g7%
Protein 4g8%
Vitamin A 6090IU122%
Vitamin C 53.5mg65%
Calcium 97mg10%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Asian kale slaw is a delicious, healthy side dish with kale, cabbage, carrots, green onions and almonds, in a fantastic Asian inspired sauce!

 

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Mar
2014

Oven Roasted Herb Potatoes

categories: Side Dishes, Vegetable Dishes
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Oven roasted herb potatoes with garlic, spices, olive oil and Parmesan cheese are easy to make, and are delicious on the side with most main dishes.Oven roasted herb potatoes with garlic, spices, olive oil and Parmesan cheese are easy to make, and are delicious on the side with most main dishes.
I have been using this recipe for Oven Roasted Herb Potatoes for almost 20 years, since receiving it from my friend Carla. It’s a definite family favorite, so I want to share it here on the old blog!

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

Carla prepared these oven roasted herb potatoes for my husband and I one night as a side dish with dinner in their home. They were wonderful!  No surprise… anything Carla cooks is wonderful.

Sharing a meal with our friends Allan and Carla.

My husband and I became dear friends with Carla and her husband Allan through our church in central California, where my husband was a Music Pastor for 5 years. We love and treasure their friendship very much!

We shared life, deep conversations, laughter, family vacations (both families had two sons the same age) and many meals with these dear friends while we lived there. So glad she shared this great recipe for oven roasted herb potatoes with me!

Making Oven Roasted Herb Potatoes Is EASY!

Making these delicious potatoes is easy. I enjoy using red potatoes, but you could certainly use small butterball or Yukon potatoes, as well. These are some of the red potatoes I grew in our garden. They are the perfect size for this simple recipe!

We enjoy using red potatoes for this recipe for oven roasted herb potatoes.

Potatoes are sliced into rounds, and then cut again into bite sized pieces. Drizzle the potatoes with olive oil, and then season with spices and Parmesan cheese. Toss them to ensure the potatoes are coated with oil and spices. Now the potatoes are ready for the oven. EASY!

These roasted potatoes are so good!. Nearly 20 years later and I’m STILL making them! They are ridiculously easy to prepare, yet FULL of flavor…a perfect side-dish for any meat entree! I sure hope you will give them a try, and I think you’ll be surprised at how good they are!

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

Looking For More Recipes Using POTATOES?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. A few potato recipes you might enjoy 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: Carla Merrill

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Oven Roasted Herb Potatoes
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 

Oven roasted herb potatoes with garlic, spices, olive oil and Parmesan cheese are easy to make, and are delicious on the side with most main dishes.

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: oven roasted herb potatoes
Servings: 4 servings
Calories Per Serving: 365 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 medium unpeeled red potatoes
  • 1/4 cup olive oil
  • 4 Tablespoons Parmesan cheese , grated
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
US Customary - Metric
Instructions
  1. Wash potatoes. Leave the peel ON. Slice into 1/2 inch "round" slices, then cut each slice in half. Place potatoes in a large mixing bowl.
  2. In a small bowl, mix the rest of the ingredients. Drizzle all over the potatoes, covering them completely.

  3. Place potatoes (and any extra spices left in mixing bowl in a 9x13 baking pan. Bake at 425 degrees for 45-50 minutes, or until potatoes are slightly browned and tender. ENJOY! See how easy this recipe is????

Nutrition Facts
Oven Roasted Herb Potatoes
Amount Per Serving (1 (1/4 of total))
Calories 365 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Cholesterol 3mg1%
Sodium 720mg31%
Potassium 1454mg42%
Carbohydrates 51g17%
Fiber 6g25%
Sugar 4g4%
Protein 8g16%
Vitamin A 185IU4%
Vitamin C 27.5mg33%
Calcium 91mg9%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Oven roasted herb potatoes with garlic, spices, olive oil and Parmesan cheese are easy to make, and are delicious on the side with most main dishes.

 

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Feb
2014

Italian Stuffed Zucchini

categories: Beef, From Our Veggie Garden, Italian, Main Dishes, Vegetable Dishes
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Baked Italian stuffed zucchini is a large zucchini, halved & filled with Italian sausage, tomato sauce, spices, Parmesan & mozzarella cheese.
Italian Stuffed Zucchini / The Grateful Girl Cooks!
I love to grow our own vegetables in my raised bed garden. Zucchini is one of my favorites, but sometimes they hide under the leaves until they have grown quite large. This recipe for Italian Stuffed Zucchini uses those great big zucchinis…which is why I love it!

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

A fairly large zucchini is necessary for this dish. You know, the big zucchini you find you overlooked in your garden, or buy at your local Farmer’s market. It also might be the kind a friend gives you in a grocery bag after their harvest. You want a BIG one, so you have plenty of room for the delicious Italian filling!

Growing zucchini in our garden.
I received this recipe for Italian stuffed zucchini from a friend of mine named Shannon. I worked in a school office with Shannon for many years and love her dearly. She was one of my early inspirations for starting a veggie garden (for which I remain grateful!).

What Is In Italian Stuffed Zucchini?

I’ve made stuffed zucchini several times over the years. The pairing of a large garden-grown zucchini stuffed with Italian sausage, garlic, Parmesan and Mozzarella cheeses adds up to a delicious and quick dinner! Italian stuffed zucchini is so easy to prepare, and is an all-in-one meal- meat AND veggies! See how big the zucchini is in the photo below?

Two huge zucchini halves, stuffed, baked, and ready to serve!

Here is a side view of all that melted Parmesan and mozzarella cheese on top! YUM!

Lots of melted cheese on top of the stuffed zucchini.

Have a great day. I hope you will consider trying this recipe for stuffed zucchini, and trust you will enjoy it, too! Thank you for stopping by, and I sincerely hope you will come back again soon.

Looking For More Recipes That Use ZUCCHINI?

You can find all of my recipes in the Recipe Index, located at the top of the page. A couple recipes with zucchini you might also enjoy 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 given to me by Shannon Newton. Original Recipe Source: Unknown

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Italian Stuffed Zucchini
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Baked Italian stuffed zucchini is a large zucchini, halved & filled with Italian sausage, tomato sauce, spices, Parmesan & mozzarella cheese.

Category: Main Dish
Cuisine: Italian
Keyword: italian stuffed zucchini
Servings: 6 (if using really big zucchini)
Calories Per Serving: 710 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large zucchini
  • 1 pound ground beef
  • 1/2 pound Italian sausage (or use 2 links with casing removed)
  • 3/4 cup Italian bread crumbs
  • 1 medium onion , finely chopped
  • 1/4 teaspoons oregano
  • salt & pepper (to taste)
  • 2 cloves minced garlic
  • 6 ounces can tomato sauce
  • 3 Tablespoons butter , melted
  • 1 pound mozzarella cheese , grated
  • 1/2 cup Parmesan cheese (Kraft "green container" Parmesan works great)
US Customary - Metric
Instructions
  1. Saute hamburger meat, Italian sausage, onion and garlic until cooked. Drain grease. Put meat mixture in large bowl.
  2. Add breadcrumbs, oregano, salt, pepper and tomato sauce to meat mixture. Mix well.
  3. In a skillet, par boil zucchini in water till tender. Remove zucchini and cut in half-length-wise. Remove seeds with a spoon, creating out a "tunnel" indentation in the zucchini (this will hold the filling-see photo below). Poke holes in zucchini with fork, then brush melted butter all over surface of the zucchini. Season with salt and pepper. Place zucchini halves in a 9x13 baking dish.
  4. Stuff both the carved "tunnels" with the hamburger mixture. Sprinkle with Parmesan cheese.
  5. Cover pan with aluminum foil. Bake at 350 degrees for 25-30 minutes. Remove from oven. Uncover.
  6. Divide grated Mozzarella cheese in half. Sprinkle across top surface of both halves. Place pan back into the oven (uncovered) and continue baking for another 10-15 minutes, or until cheese has melted.
  7. Remove from oven and cut into serving sizes (can usually get 2-3 servings per half, but it depends of course, on the size zucchini you are using). Serve, and enjoy!
Nutrition Facts
Italian Stuffed Zucchini
Amount Per Serving (1 (1/6 of total))
Calories 710 Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 25g156%
Cholesterol 162mg54%
Sodium 1336mg58%
Potassium 605mg17%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 4g4%
Protein 41g82%
Vitamin A 970IU19%
Vitamin C 10.3mg12%
Calcium 543mg54%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Baked Italian stuffed zucchini is a large zucchini, halved & filled with Italian sausage, tomato sauce, spices, Parmesan & mozzarella cheese.

 

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Feb
2014

Joy’s Spinach Salad

categories: Salads, Sauces and Dressings, Vegetable Dishes
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You’ll love Joy’s Spinach Salad, with bacon, eggs, mushrooms, water chestnuts, and fresh baby spinach drizzled with a delicious, homemade salad dressing!You will love Joy's Spinach Salad, with bacon, eggs, mushrooms, water chestnuts, and fresh baby spinach drizzled with a delicious, homemade salad dressing!

The recipe I want to share today is called “Joy’s Spinach Salad”. The salad and the homemade dressing that tops it all of is outstanding and would be a delicious, welcome addition to any dinner table!

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

How I Got The Recipe For Joy’s Spinach Salad

Years ago (almost 20), we lived in Central California, where my husband was a Music Pastor in a large church. We were privileged to get to know many wonderful and truly kind-hearted people during our five year ministry there, and always enjoyed getting to share a meal with some of these friends.

My husband and I were fortunate to have dinner one evening with a sweet couple from our church…Marv and Joy. We were served a wonderful dinner, which included an absolutely delicious spinach salad.

Well… I * totally * loved that salad, and decided right then and there that I needed the recipe for all time forward! So I asked Joy for her recipe…and she graciously shared it with me.

Simple Ingredients and Homemade Salad Dressing

The ingredients are simple for the salad… and the homemade salad dressing!  Baby spinach leaves, hard boiled egg crumbles, crispy bacon, etc. all pair wonderfully with the delicious homemade salad dressing.

Baby spinach used for Joy's spinach salad.

Hard boiled eggs are cut then crumbled for Joy's spinach salad.

Bacon is cooked until crispy, then crumbled for Joy's spinach salad

The Salad Dressing For The Spinach Salad

Joy’s Spinach Salad is the only traditional spinach salad recipe I have used ever since then.  Joy made her own salad dressing, too (kind of like a French dressing), which is not heated as some spinach salad dressings are. It is delicious!

To this day, I think of them fondly when I prepare this and see her name on that stained 3×5 index card. I accidentally took the picture of the salad before I added the mushrooms and bean sprouts… my bad! (just use your imagination!)

Here’s the homemade Spinach Salad Dressing…ready to go! (I hope you like the bottle label…keepin’ it classy!)

Homemade salad dressing for Joy's spinach salad

This absolutely delicious spinach salad and salad dressing are very easy to prepare (my favorite kind of recipe!). Give my friend Joy’s recipe a try…I think you will love it! If you enjoy a good spinach salad, be sure to also check out my recipes for Bacon Lover’s Spinach Salad or Spinach, Apple and Goat Cheese Salad. YUM!

Looking For More SALAD Recipes?

You can find all my delicious salad recipes in the Recipe Index, located at the top of the page.  A few of our 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 signature

Recipe Source: Joy Scott

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Joy's Spinach Salad
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
You will love Joy's Spinach Salad, with bacon, eggs, mushrooms, water chestnuts, and fresh baby spinach drizzled with a delicious, homemade salad dressing!
Category: Salad
Cuisine: American
Keyword: spinach salad
Servings: 4 servings
Calories Per Serving: 193 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For salad:
  • 2-3 bunches fresh spinach , leaves torn into small pieces (or use equal amount of baby spinach)
  • 1 can water chestnuts , drained and chopped
  • 3-4 green onions , chopped (both green and white parts)
  • 1/2 cup fresh bean sprouts
  • 6-8 slices bacon , cooked crisp, then crumbled
  • 2 hard boiled eggs , chopped
  • 8 white mushrooms , sliced thinly
For the salad dressing:
  • 1 cup oil (I use olive, but vegetable or canola work, as well)
  • 1/4 cup wine vinegar (red or white-both will work)
  • 1/3 cup ketchup
  • 2/3 cup granulated sugar
  • 1 medium brown onion , finely chopped
  • salt (to taste)
US Customary - Metric
Instructions
  1. In a medium bowl, whisk all the salad dressing ingredients together till fully blended. Cover and refrigerate. Remove from refrigerator about 15 minutes before serving, and whisk again.
  2. Mix all the salad ingredients together (reserving some bacon, egg, and mushrooms for garnish on top so it looks nice).
  3. When ready to serve, pour the dressing on top (you will not need it all-just put on as much of the dressing as you prefer), and toss to coat. Serve. Enjoy!
Recipe Notes

The salad dressing is NOT part of the caloric calculation (recipe makes more than you will need for the salad). The calorie count is approximately 43 calories per Tablespoon of salad dressing.

*The leftover dressing is great on any mixed green salad. Store it in a closed bottle or mason jar in the refrigerator. It will keep for quite a while!

Nutrition Facts
Joy's Spinach Salad
Amount Per Serving (1 serving)
Calories 193 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Cholesterol 115mg38%
Sodium 254mg11%
Potassium 268mg8%
Carbohydrates 3g1%
Sugar 1g1%
Protein 9g18%
Vitamin A 265IU5%
Vitamin C 4.2mg5%
Calcium 19mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You will love Joy's Spinach Salad, with bacon, eggs, mushrooms, water chestnuts, and fresh baby spinach drizzled with a delicious, homemade salad dressing!

 

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Jan
2014

Creamy Tomato Basil Soup

categories: Main Dishes, Soups, Vegetable Dishes
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Nothing is as comforting as a hot bowl of soup on a cool day. This delicious, creamy tomato basil soup will really hit the spot, and it’s simple to make!Nothing is as comforting as a hot bowl of soup on a cool day. This delicious, creamy tomato basil soup will really hit the spot, and it's simple to make!

Writing this post made me laugh…my entire life I have despised (I know, harsh words!) tomato soup. Really, really despised it. However, I am married to a guy who loves it. Go figure! But the truth is… I have come to love the taste of this Creamy Tomato Basil Soup!

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

Tomato Soup Was NOT On The List Of Foods I Enjoyed… Originally!

Years ago I worked at a school where occasionally they would serve the students and staff grilled cheese sandwiches with a small cup of tomato soup.  Word on the street was the soup was good with a grilled cheese sandwich on the side, but I could never even bring myself to try the soup.

I grew up watching that gelatinous blob of tomato soup come out of canned tomato soup when my Dad would have it for lunch. No Thanks! I had such an “ugh” factor going on.

Then I married a guy who LOVES tomato soup, so through the years I would occasionally buy him a can of the stuff to make him happy. He sometimes even buys a carton of freshly made tomato basil soup from the grocery store deli to “heat and eat”.

Why I Ended Up LIKING Creamy Tomato Basil Soup

Fast this story forward to this past summer –  our little garden was overflowing with fresh basil. I decided to combine my home-grown basil with my deep love of cooking and my love for that “tomato-soup-lovin’ husband of mine”. 

 I searched online to find a homemade tomato basil soup recipe he could enjoy.  This recipe for creamy tomato basil soup is the one I tried, and guess what? I had a tiny cup of it and it was absolutely delicious…who knew? Wait… now I like this soup? I was totally surprised!

Now I really enjoy this yummy tomato basil soup! That has to be some kind of miracle! Maybe my taste buds have changed as I’ve gotten older. Perhaps it is the fact that it didn’t come sliding (in one gelatinous blob) out of a little red and white labeled can?
 

How To Make Homemade Creamy Tomato Basil Soup

In a medium sized pan, sauté onions and garlic in butter over medium heat until they are fairly clear (about 4-5 minutes).  Don’t let the garlic burn!

Add the canned tomatoes (including juice) and the chicken stock to the saucepan. Bring the tomato mixture to a full boil.  Reduce the heat, and let it simmer, uncovered for 10 minutes.  Once the tomato mixture has cooked for 10 minutes, remove pan from heat.

 
Cooking the tomato soup before pureeing the tomatoes.
 
Use an immersion blender to puree. Be careful… the soup is HOT! NOTE: If you don’t have an immersion blender, no problem! Carefully transfer the “hot” tomato mixture to a blender or a food processor and puree. You may need to do this in batches.
 
 
Using an immersion blender to puree the tomato soup.
 
Creamy tomato basil soup, AFTER it has been pureed.
 

Add The Fresh Basil

Once the tomato mixture has been pureed, add in the fresh basil and pulse (or blend) a few more times to incorporate the basil into the soup.
 
Fresh, chopped basil is added to tomato soup, then blended in.
 
If you used a blender, return the hot soup carefully to the saucepan. Whisk in the heavy whipping cream, until blended.
 
Whipping cream is added to creamy tomato basil soup.
 
Season with salt and pepper, to taste.  Heat on low until the creamy tomato basil soup is fully heated through. Do NOT let the soup boil!
 
Creamy tomato basil soup, after whipping cream has been whisked in.
 

Serve This Delicious Creamy Tomato Basil Soup

Ladle the hot soup into cups or bowls. Garnish each portion with croutons and fresh basil leaves, if desired. ENJOY!
 
Creamy tomato basil soup is served in white bowl, with croutons and basil leaves as garnish.
 
This creamy tomato basil soup is very EASY to make and it’s DELICIOUS. Hope you will give it a try!  Have a wonderful day!

Looking For More SOUP Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of soup recipes, including:

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Author's signatureRecipe Source: http://unsophisticook.com/tomato-basil-soup/
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Creamy Tomato Basil Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Nothing is as comforting as a hot bowl of soup on a cool day. This delicious, creamy tomato basil soup will really hit the spot, and it's simple to make!
Category: Soup
Cuisine: American
Keyword: creamy tomato basil soup
Servings: 8
Calories Per Serving: 210 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 Tablespoons butter
  • 2 brown onions , chopped
  • 4 garlic cloves , minced
  • 2 (28 oz.) cans whole tomatoes
  • 3 cups chicken stock
  • 1/2 cup fresh basil , chopped (plus additional leaves for garnish, if desired)
  • 1/2 cup heavy whipping cream
  • salt (to taste)
  • pepper (to taste)
  • Croutons and additional basil (for garnish, if desired)
US Customary - Metric
Instructions
  1. In a medium sized pan, saute onions and garlic in butter over medium heat till they are fairly clear (about 4-5 minutes). Don't let the garlic burn!

  2. Add the canned tomatoes (including the juice) and the chicken stock to saucepan. Bring the tomato mixture to a full boil, then reduce the heat and let it simmer, uncovered, for 10 minutes. When the tomato mixture has cooked for 10 minutes, remove from heat.

  3. Use an immersion blender to puree. NOTE: If you don't have an immersion blender, no problem! Carefully transfer the "hot" tomato mixture to a blender or a food processor and puree. You may need to do this in batches.

  4. Once the tomato mixture has been pureed, add in the fresh basil and pulse (or blend) a few times to incorporate the basil into the soup.

  5. If you used a blender, return the hot soup to saucepan. Whisk in the heavy whipping cream, till blended. Season with salt and pepper, to taste. Heat on low until the creamy tomato basil soup is fully heated through. Do NOT let the soup boil!

  6. To serve: Ladle soup into cups or bowls. Garnish with croutons and fresh basil leaves, if desired. ENJOY!

Nutrition Facts
Creamy Tomato Basil Soup
Amount Per Serving (1 (1/8th of total))
Calories 210 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 38mg13%
Sodium 447mg19%
Potassium 737mg21%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 11g12%
Protein 6g12%
Vitamin A 900IU18%
Vitamin C 21.2mg26%
Calcium 93mg9%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Nothing is as comforting as a hot bowl of soup on a cool day. This delicious, creamy tomato basil soup will really hit the spot, and it's simple to make!



 

 

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