Vegetable Dishes Archives

Category: Vegetable Dishes

27
Jan
2024

Roasted Veggie Orzo Salad

2 Shares

Make Roasted Veggie Orzo Salad for lunch or dinner! Orzo pasta, broccoli, carrots, cauliflower, zucchini, etc. are mixed in Italian dressing.

Today I want to share a recipe I created for a delicious orzo salad with Italian dressing and lots of roasted vegetables! It can be enjoyed for dinners or quick lunches as a main dish or as a side dish.

The salad has 4 cups of seasoned, fresh roasted veggies in it, and you can use any combo of fresh veggies you enjoy, as long as you have 4 total cups of bite sized vegetables. I love to include many colorful vegetables with different textures, for a beautiful salad!

When I make this dish, I typically use broccoli, cauliflower, zucchini, red and green bell pepper strips, baby carrots and red onion slices. The amount of each of these ingredients can be adjusted to suit your personal taste OR you can make it using other fresh veggies you enjoy.

You can’t really hurt this simple recipe, folks! It’s delicious, and will keep several days in the refrigerator, so we can have it around for a quick bite. Here’s how to make Roasted Veggie Orzo Salad.

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

What Veggies To Use?

For this recipe I use a TOTAL of 4 cups of chopped vegetables, which includes baby carrots, broccoli, cauliflower, red onion, zucchini, and red & green bell peppers. All are cut into bite sized portions.

NOTE: It’s important to note that this combination of vegetables adds lots of color AND flavor to the salad. However, you can use your own combination of fresh vegetables if you prefer. Keep the total amount of chopped veggies at 4 cups!

Roast The Veggies

The first thing you will need to do is prepare the vegetables for roasting (cut/slice, etc.). Put all the prepped veggies in a large bowl, drizzle with olive oil and toss, until the vegetables are covered with the olive oil.

Now season the veggies with salt, pepper, and garlic powder, then gently toss again, until the seasonings are evenly distributed. Place the seasoned veggies in a single layer on a large baking sheet.

Roast the veggies at 375°F. for 20-24 minutes. Halfway through the baking time, turn the veggies over in the pan, and then continue roasting.

When done, the vegetables should be lightly caramelized on the outside, and tender to the bite. Let them cool to room temperature, once done.

Cook The Orzo Pasta

While the vegetables are baking, prepare the orzo pasta according to the package directions. This involves cooking the pasta for approx. 9 minutes in boiling, salted water until done (easy!).

Once done, remove the pan from the heat, and drain the pasta, rinsing it with cold water to stop the cooking process.

After draining all the water from the cooked orzo, put the cooled orzo in a large serving bowl. Now it’s time to create the roasted veggie orzo salad.

Make The Salad

Add the cooled, roasted vegetables to the bowl of orzo. Stir gently, to combine the veggies with the pasta.

Pour Italian salad dressing over the veggies and pasta, and toss to fully combine all the ingredients. I like to use the salad dressing shown below (no- I’m not paid to endorse this product), but any well-seasoned Italian salad dressing will be perfectly fine to use.

NOTE: You want the salad ingredients to be well coated with Italian dressing, but not floating in it. I usually begin by adding ¼ cup of salad dressing and toss. Add more salad dressing and adjust to taste, as needed.

Cover the bowl with plastic wrap and refrigerate the roasted veggie orzo salad for at least 30 minutes before serving.

As the salad cools, the pasta will absorb some of the Italian dressing. If desired, add a little bit more dressing to the salad when you’re ready to serve it, to suit your own taste.

Serve The Roasted Veggie Orzo Salad

Once the salad has had time to chill, it’s ready to serve. It is a wonderful side dish, but can also be enjoyed as a meatless main dish, too!

TIP: Remember to take a quick bite before serving, and add a little more salad dressing (if necessary) to suit your personal taste!

I hope you have the opportunity to make this roasted veggie orzo salad, and trust you (and those you love) will enjoy it, too!

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

Looking For More SALAD Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Roasted Veggie Orzo Salad

Prep Time

10 mins

Cook Time

20 mins

Refrigeration (inactive prep)

30 mins

Total Time

1 hr

Make Roasted Veggie Orzo Salad for lunch or dinner! Orzo pasta, broccoli, carrots, cauliflower, zucchini, etc. are mixed in Italian dressing.

Category: Main Dish, Salad, Side Dish

Cuisine: All Cuisines

Keyword: roasted veggie orzo salad

Servings: 4

Calories Per Serving: 222 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Vegetables: 4 cups total fresh veggies (I use red onion, baby carrots, broccoli, cauliflower, zucchini, red & green peppers)

4 cups fresh vegetables (your combination-see above) sliced or cut into bite sized florets/pieces
2 teaspoons extra virgin olive oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 cup orzo pasta (uncooked)
¼ cup Italian salad dressing

US Customary - Metric

Instructions

Preheat oven to 375℉.
Put prepared veggies in a large bowl. Drizzle with olive oil; toss, until veggies are covered with oil. Season with salt, pepper, and garlic powder; gently toss again. Place veggies in a single layer on a large baking sheet.
Roast veggies at 375°F. for 20-24 minutes. Halfway through baking time, turn veggies over in the pan; continue roasting, until lightly caramelized on the outside, and tender to the bite. Remove; cool to room temperature, once done.
While vegetables bake, prepare orzo according to package directions. Once done, remove pan from heat. Drain pasta, rinsing with cold water to stop the cooking process. Put well-drained orzo in large serving bowl.
Add cooled, roasted vegetables to the orzo. Stir gently, to combine. Pour Italian salad dressing over veggies/pasta; toss to combine. NOTE: You want salad ingredients to be well coated with Italian dressing, but not floating in it. Try adding about ¼ cup of salad dressing first and toss, then add more salad dressing, adjusting to taste, as needed.
Cover bowl with plastic wrap; refrigerate salad at least 30 minutes before serving. As the salad cools, the orzo will absorb some of the Italian dressing. Take a bite. If needed, add a bit more dressing right before serving, to suit your taste. Enjoy!

Recipe Notes

NOTE: The caloric calculation is a "basic" estimate because a variety of vegetables and/or salad dressings may be used. For the benefit of this "general calculation" I used 2 cups broccoli and 2 cups cauliflower. Obviously the combination (and individual quantity) of vegetables and Italian dressing you choose to use in this dish will yield a slightly different caloric value.

Nutrition Facts

Roasted Veggie Orzo Salad

Amount Per Serving (1 (1/4 of total))

Calories 222 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2g

Sodium 1872mg81%

Potassium 385mg11%

Carbohydrates 41g14%

Fiber 3g13%

Sugar 3g3%

Protein 7g14%

Vitamin A 285IU6%

Vitamin C 65mg79%

Calcium 42mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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

05
Dec
2023

Maple Chile Glazed Carrots

categories: Vegetable Dishes

5 Shares

Pin5

Yum

Maple Chile Glazed Carrots are a simple, yet delicious veggie side dish. Carrots are cooked with maple syrup, onions, butter, and spices.

Today I would like to share a delicious recipe I found in a cookbook several years ago and made a couple slight changes to, in order to suit our taste.

These maple chile glazed carrots are easy to prepare, and are a wonderful tasting side dish, perfect for serving with a variety of main dishes.

Sliced carrots are cooked until tender in a sweet (maple syrup) and mild spice sauce which eventually glazes the carrots! It’s simple, really! Here’s how to make these yummy maple chile glazed carrots.

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

Prep The Carrots

I use 4 medium-sized carrots to make this recipe. Slice off the ends, peel the carrots, then discard the ends and peels. Cut the carrots into round slices, about ½” thick (approx. the width of a fingertip), then set aside.

Sauté The Onions

Melt butter on Medium-High heat in a medium-sized skillet. Once melted, add chopped onions and cook, stirring often, until the onions become tender and translucent in color. This usually takes about 3-4 minutes.

Cook The Carrots

Add the sliced carrots to the onions in the skillet, then add maple syrup, water, chile powder, salt, and cinnamon. Stir, to combine these ingredients in the skillet.

Bring the liquids to a low simmer, then PARTIALLY cover the skillet. Let the carrots cook on a low simmer for about 5-6 minutes, or until they are crisp-tender in texture.

Remove the cover from the skillet. Continue cooking the maple chile glazed carrots for 4 minutes (uncovered) on a low simmer, stirring occasionally.

When done, the liquid should be reduced in volume and slightly thickened, and the glaze carrots should be glossy/shiny looking.

The carrots should also be tender at this point. Remove the skillet from the heat, because this side dish is now ready to be served!

Serve The Maple Chile Glazed Carrots

Transfer the hot, maple chile glazed carrots to a serving bowl. Garnish the carrots with a few fresh thyme leaves and a tiny bit of freshly grated nutmeg. Serve immediately while hot, and enjoy!

NOTE: The garnishes are completely optional, but do add additional flavor and color to the dish! If you have access to them, I recommend using them.

I hope you have the opportunity to try this recipe, and trust you’ll enjoy this simple vegetable side dish as much as we do!

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

Looking For More VEGETABLE SIDE DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious veggie side dish recipes you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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

Recipe adapted from: “The Chopped Cookbook”, by The Food Network, G.P., page 123, published in 2014 by Clarkson Potter

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Maple Chile Glazed Carrots

Prep Time

5 mins

Cook Time

12 mins

Total Time

17 mins

Maple Chile Glazed Carrots are a simple, yet delicious veggie side dish. Carrots are cooked with maple syrup, onions, butter, and spices.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: maple chile glazed carrots

Servings: 4

Calories Per Serving: 122 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 medium carrots peeled, cut in ½" round slices
1½ Tablespoons unsalted butter
¼ cup yellow onion chopped
4 Tablespoons maple syrup
4 Tablespoons water
½ teaspoon salt
¾ teaspoon chile powder
⅛ teaspoon ground cinnamon

Optional Garnish: fresh thyme leaves and fresh grated nutmeg

US Customary - Metric

Instructions

Peel carrots and trim ends. Cut carrots into round slices, about ½" thick; set aside.
Melt butter on Medium-High in a medium skillet. Add onions and cook, stirring often, until onions become tender and translucent in color (3-4 minutes). Stir in carrots, maple syrup, water, chile powder, salt, & cinnamon until combined.
Bring liquid to a low simmer, then PARTIALLY cover the skillet. Let carrots cook on a low simmer (partially covered) for 5-6 minutes, or until crisp-tender in texture.
Remove cover from skillet. Continue simmering carrots (uncovered) for 4 minutes on a low simmer, stirring occasionally. When done, liquid should be reduced in volume and slightly thickened. Glaze on carrots should be glossy/shiny looking, and carrots tender. Remove skillet from heat source.
Transfer carrots to serving bowl. Garnish with a few fresh thyme leaves and a tiny bit of freshly grated nutmeg. Serve hot, and enjoy!

Nutrition Facts

Maple Chile Glazed Carrots

Amount Per Serving (1 (1/4 of total))

Calories 122 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 11mg4%

Sodium 342mg15%

Potassium 264mg8%

Carbohydrates 20g7%

Fiber 2g8%

Sugar 15g17%

Protein 1g2%

Vitamin A 10433IU209%

Vitamin C 4mg5%

Calcium 48mg5%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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

14
Nov
2023

Cauliflower Broccoli Bacon Salad

categories: Salads, Vegetable Dishes

11 Shares

Pin11

Yum

Enjoy the flavors of Cauliflower Broccoli Bacon Salad! Crisp veggies, bacon, dried cranberries, red onion and nuts, in a creamy vinaigrette.

If you’re looking for a delicious, fresh and COLORFUL salad to serve for dinner or take to a gathering, may I suggest taking a look at this recipe? I LOVE this salad, and can’t stay out of it when it is here in the house… it is so good!

Honestly, I feel like this cauliflower broccoli bacon salad has just about everything! It is crunchy, sweet and chewy, salty, creamy, and is a fantastic tasting salad that is a CINCH to make!

Here’s how to make the salad.

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

Cook The Bacon

I always cook the bacon first before doing anything else with this recipe. I like to have it cooked, crispy, and ready to go! I’ve used a method for years to cook the bacon fairly quickly, and with minimal mess.

Stack 3 slices of bacon on top of each other, then cut them in small pieces, using kitchen scissors or a sharp knife. Cutting the bacon into smaller pieces before cooking will allow the bacon to cook faster.

Cook the bacon in a medium skillet on medium-high heat until completely cooked through, browned and crispy. Transfer the cooked bacon crumbles to paper towels to absorb excess grease. Set the bacon aside to finish cooling.

Make The Salad Dressing

Making the salad dressing is very EASY! Measure mayonnaise, granulated sugar, red wine vinegar, salt and pepper into a small bowl.

Stir these ingredients together well, until the sugar has dissolved and you have a bowl of creamy salad dressing. Set aside.

Time To Put It All Together!

Now it is time to put all the ingredients together and make this delicious salad! It only takes a minute or two to do this, which is awesome.

Put cauliflower florets, broccoli florets, dried cranberries, chopped red onion, chopped peanuts AND crispy bacon into a large mixing bowl.

TIP: When prepping and cutting the cauliflower and broccoli, try to ensure the florets are about the same size (small enough for a bite).

Pour the creamy salad dressing over the top, then toss the salad very well, until all the ingredients are combined and coated with the dressing.

Cover the cauliflower broccoli bacon salad with plastic wrap, and keep it in the refrigerator until you’re ready to serve it. You can make the salad up several hours ahead of time if that is more convenient.

NOTE: For best Results I suggest chilling the salad at LEAST 30 minutes or so to give the flavors time to mingle.

Serve The Cauliflower Broccoli Bacon Salad

When you’re ready to serve the cauliflower broccoli bacon salad, remove it from the refrigerator. Give the salad another quick toss, then transfer the salad to a pretty serving bowl or platter (if desired).

Serve this cold, crunchy salad with a favorite meat dish, and enjoy the amazing flavors. I’m confident you’re going to like it!

We enjoyed the salad served along with Pan-Seared Creole Salmon, and some steamed white rice. YUM!

The crunch of raw broccoli, cauliflower, peanuts, bacon, and the chewy sweetness of the dried cranberries is wonderful! With the addition of the creamy dressing, this colorful salad is an amazing side dish!

I hope you have the chance to try this salad, and hope you’ll enjoy it like we do! Thanks for stopping by, and please come back soon for more family-friendly recipes.

Take care, may God bless you, and have a GREAT day!

Looking For More SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious salad recipes to explore, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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

Recipe adapted from: “2010 Christmas with Southern Living” Cookbook, page 148, published in 2010, by Oxmoor House

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Cauliflower Broccoli Bacon Salad

Prep Time

20 mins

Cook Time

0 mins

Total Time

20 mins

Enjoy the flavors of Cauliflower Broccoli Bacon Salad! Crisp veggies, bacon, dried cranberries, red onion and nuts, in a creamy vinaigrette.

Category: Salad, Side Dish

Cuisine: All Cuisines

Keyword: cauliflower broccoli bacon salad

Servings: 5

Calories Per Serving: 231 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

3 slices bacon cooked until very crispy
2 cups cauliflower florets cut into SMALL florets
2 cups broccoli florets cut into SMALL florets
½ cup dried cranberries
¼ cup chopped salted peanuts
1½ Tablespoons chopped red onion

For Salad Dressing:

½ cup light mayonnaise can substitute regular
2 Tablespoons granulated sugar
1 Tablespoon red wine vinegar
¼ teaspoon salt
⅛ teaspoon black pepper

US Customary - Metric

Instructions

Cook bacon in skillet on medium-high until cooked through, browned and crispy. Transfer bacon pieces to paper towels to absorb grease. Set bacon aside to cool.
Stir mayonnaise, sugar, red wine vinegar, salt and pepper in a small bowl until sugar dissolves. Set aside.
Put cauliflower, broccoli, cranberries, red onion, peanuts and bacon in a large mixing bowl. Add salad dressing; toss the salad until all ingredients are combined and coated with dressing.
Cover bowl with plastic wrap, and refrigerate until you're ready to serve. NOTE: I suggest chilling the salad at LEAST 30 minutes or so to give the flavors time to mingle. This also allows veggies time to become well-chilled, for best results.
To serve, remove salad from refrigerator. Give salad a quick toss; transfer salad to a pretty serving bowl or platter (if desired). Serve cold, and enjoy.

Recipe Notes

TIP: When prepping and cutting the cauliflower and broccoli, try to ensure the florets are about the same size (small enough for a bite).

Nutrition Facts

Cauliflower Broccoli Bacon Salad

Amount Per Serving (1 (1/5 of total))

Calories 231 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 3g19%

Trans Fat 0.03g

Polyunsaturated Fat 5g

Monounsaturated Fat 5g

Cholesterol 12mg4%

Sodium 446mg19%

Potassium 337mg10%

Carbohydrates 23g8%

Fiber 3g13%

Sugar 16g18%

Protein 6g12%

Vitamin A 248IU5%

Vitamin C 52mg63%

Calcium 38mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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

18
Oct
2023

Carrot Ribbon Salad

categories: Salads, Vegetable Dishes

4 Shares

Pin4

Yum

Carrot Ribbon Salad is a savory salad, with long thin carrot “ribbons”, covered in a simple lemon, spices and olive oil salad dressing!

If you’re looking for an easy to make side dish, check out this recipe for Carrot Ribbon Salad. It’s delicious, and so simple to make you won’t believe it!

Long carrot ribbons are coated with a simple, easy citrus homemade salad dressing with a few spices, topped with fresh parsley, and served. How easy is THAT?

All you will need is a vegetable peeler, and the simple list of ingredients. Here’s how to make this yummy chilled salad.

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

Make The Carrot Ribbons Using A Vegetable Peeler

Cut the stem ends off, then use a vegetable peeler to peel the carrots (discard the outer peel).

Carefully run the vegetable peeler the entire length of each carrot, creating long thin carrot “ribbons”. Each one should be the length of the carrots, and will look like orange “fettucine” noodles once done.

You will end up with a nice big bowl or orange carrot ribbons (and quite possibly you might have orange fingers, too!).

Set the carrots aside while you make the simple salad dressing.

Prepare The Dressing For The Carrot Salad

Combine olive oil, fresh lemon juice, salt, ground coriander, ground cumin, a pinch of cayenne pepper and ground cinnamon in a small bowl.

Use a fork or a small whisk to combine these salad dressing ingredients until fully blended.

Pour the blended salad dressing over the carrot ribbons.

Toss To Coat

Use tongs to toss the carrots and salad dressing until the carrot ribbons are coated with the dressing.

At this point, the carrot ribbon salad can be served, however it tastes even better if covered and refrigerated for at least 30 minutes.

That way the salad is nicely chilled and the flavors have a bit of time to mingle with and flavor the carrots. This is your choice, though!

Garnish And Serve The Carrot Ribbon Salad

To serve, place the chilled salad in a serving bowl. Toss again, then garnish the salad with with chopped fresh parsley leaves.

Serve and enjoy! The spices are in no way overpowering, in fact they are quite mild and refreshing in this chilled salad!

I hope you have the opportunity to try this delicious savory salad, and trust you’ll enjoy it, too!

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

Looking For More SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious salad recipes (savory and sweet) to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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

Recipe adapted from: “The Chopped Cookbook”, page 123, by Television Food Network, G.P., published by Clarkson Potter, 2014

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Carrot Ribbon Salad

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Carrot Ribbon Salad is a savory salad, with long thin carrot "ribbons", covered in a simple lemon, spices and olive oil salad dressing!

Category: Salad, Vegetable Dish

Cuisine: All Cuisines

Keyword: carrot ribbon salad

Servings: 3

Calories Per Serving: 111 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

¾ pound carrots peeled

For Salad Dressing:

1½ Tablespoons extra virgin olive oil
1½ Tablespoons fresh lemon juice
½ teaspoon salt
¼ teaspoon ground coriander
¼ teaspoon ground cumin
1 pinch cayenne pepper
1 pinch ground cinnamon

Chopped fresh parsley leaves for Garnishing Salad

US Customary - Metric

Instructions

Cut stem ends off carrots; use vegetable peeler to peel (discard outer peel). Carefully run vegetable peeler the entire length of each carrot, creating long thin carrot "ribbons". Set aside.
In separate bowl, combine olive oil, lemon juice, salt, coriander, cumin, cayenne pepper and cinnamon. Use a fork or whisk to combine ingredients until fully blended.
Pour salad dressing over carrot ribbons. Toss well, with tongs, to fully coat. Cover bowl and refrigerate (optional) for 30 minutes or more.
Transfer to serving bowl. Toss gently. Garnish salad with chopped fresh parsley leaves. Serve, and enjoy!

Nutrition Facts

Carrot Ribbon Salad

Amount Per Serving (1 (1/3 of total))

Calories 111 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 466mg20%

Potassium 375mg11%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 6g7%

Protein 1g2%

Vitamin A 18961IU379%

Vitamin C 10mg12%

Calcium 41mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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

14
Oct
2023

Stuffed Jack O’ Lantern Peppers

categories: Chicken, Holidays!, Vegetable Dishes

3 Shares

Pin3

Yum

Make cute, delicious Stuffed Jack O’ Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!

If you’re looking for a unique, yet filling main dish to serve during the Fall, I hope you’ll check out this fun way to serve stuffed peppers!

The recipe for stuffed jack o’ lantern peppers is fairly simple to make, especially if you can use pre-cooked chicken and rice.

Each stuffed pepper also has Parmesan and mozzarella cheeses, as well as chunky salsa and spices, which give the filling a bit of a Southwest flavor.

I’m confident you’ll enjoy these cute little stuffed jack o’ lantern peppers. Here’s how to make them.

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

Carve The Jack O’ Lantern Peppers

Preheat your oven to 425°F, so it will be at temperature and ready to go, as soon as the peppers have been stuffed.

Cut the tops off each bell pepper, then set the intact tops aside while you carve and decorate the peppers. Use a spoon to remove all the seeds from inside the bell peppers.

Use a very small paring knife to carefully carve a pumpkin face out of each bell pepper. I make small triangles for the eyes and nose, then carve out a jagged “mouth” on each one.

Rub the inside of the peppers with a small amount of olive oil, then lightly season with a tiny bit of salt and pepper. Put the bell peppers in a baking dish, cut side facing up.

Prepare The Chicken Filling

Place 2 cups of shredded cooked chicken breast into a large mixing bowl. Add cooked rice, chunky salsa, shredded mozzarella cheese, garlic powder, ground cumin, and salt.

Stir these ingredients well, until they’re fully combined. This is the filling you will use to stuff the Jack O’ Lantern bell peppers.

Stuff The Jack O’ Lantern Peppers

Use a spoon to fill each of the bell peppers with the chicken mixture. You should have enough chicken filling to reach the top of each pepper.

Sprinkle Panko breadcrumbs evenly over the top of the peppers, then add grated Parmesan cheese, to finish.

Carefully add enough water into the baking dish to cover the bottom of the dish with about ½” of water. Put the top back on each of the stuffed peppers.

Time to Bake!

Spray aluminum foil with non-stick baking spray, and cover the dish (sprayed side down). Be careful to not puncture the foil with the pumpkin stems!

Bake the stuffed jack o’ lantern peppers at 425°F. for about 40 minutes. When done, the bell peppers should be very tender and the chicken filling should be fully heated through.

Serve The Stuffed Jack O’ Lantern Peppers

Carefully remove each stuffed pepper out of the baking dish using a spatula, and place them on individual serving plates.

Serve the stuffed jack o’ lantern peppers with the top ON or you can place it alongside the pepper to reveal the chicken filling inside.

Enjoy this filling chicken and rice dish with a favorite vegetable side or salad. We enjoyed the stuffed peppers, served with Grilled Herb Garlic Zucchini and Tomato Basil Drop Biscuits.

I hope you have the chance to make these cute, tasty stuffed jack o’ lantern peppers. They’re a fun dish to make during the Fall season, but are also a nice meal to make any time of the year!

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

Looking For More FALL Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious recipes, perfect for the Fall season, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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

Recipe adapted from: mymagazine.us (a mailer from Kroger), Fall issue, page 7

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Stuffed Jack O' Lantern Peppers

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

Make cute, delicious Stuffed Jack O' Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!

Category: Main Dish

Cuisine: American

Keyword: stuffed jack o' lantern peppers

Servings: 4

Calories Per Serving: 349 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 large orange bell peppers
2 teaspoons olive oil
salt & pepper to season bell peppers
2 cups shredded, pre-cooked chicken breast
1 cup cooked white or brown rice
1½ cups chunky salsa medium or mild
½ teaspoon ground cumin
½ teaspoon table salt
¼ teaspoon garlic powder
¼ cup Panko breadcrumbs
¼ cup grated Parmesan cheese
¾ cup shredded mozzarella cheese

US Customary - Metric

Instructions

Preheat oven to 425°F.
Carefully slice the top off each bell pepper and set aside; remove all the seeds. Use a very small knife to carve a pumpkin face out of each bell pepper.
Rub the inside of each pepper with a bit of olive oil, then lightly season each with a pinch of salt and pepper. Put peppers in a baking dish, cut side up.
Place shredded chicken in a large mixing bowl. Add cooked rice, chunky salsa, shredded mozzarella, garlic powder, ground cumin, and salt. Stir until combined.
Use a spoon to fill each pepper to the top with chicken filling. Sprinkle Panko breadcrumbs evenly on top, then add grated Parmesan cheese, to finish. Carefully add enough water to the baking dish to cover the bottom with ½" of water. Put the top back on each stuffed pepper.
Spray aluminum foil with non-stick spray; cover baking dish (sprayed side down). Be careful to not puncture foil with the stems! Bake peppers at 425°F. for 40 minutes. When done, peppers should be tender and the filling should be completely heated through.
Remove each stuffed pepper out of baking dish using a spatula, transfer to plates. Serve immediately, and enjoy!

Nutrition Facts

Stuffed Jack O' Lantern Peppers

Amount Per Serving (1 stuffed pepper)

Calories 349 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 5g31%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 82mg27%

Sodium 1256mg55%

Potassium 737mg21%

Carbohydrates 29g10%

Fiber 5g21%

Sugar 9g10%

Protein 32g64%

Vitamin A 4408IU88%

Vitamin C 154mg187%

Calcium 221mg22%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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

03
Oct
2023

Baby Eggplant Mozzarella Bites

categories: Vegetable Dishes

15 Shares

Pin15

Yum

Baby Eggplant Mozzarella Bites are an easy veggie dish for two! Eggplant slices are covered with Italian sauce and mozzarella, then baked.

How I Got This Eggplant Recipe

One of our neighbors, Mary, who also has a small raised bed garden invited me over to pick some of her blueberries. While there I asked her about a pretty flowering plant she had (thinking it was a flower!).

She explained to me that it was a plant called a patio baby eggplant. What? I had never even heard of a miniature eggplant (also called Baby or Italian eggplant). I’ve never seen them in the grocery store, either!

She showed me the tiny 3″ long veggies growing under the leaves, then cut off three of them for me to take home. Mary also told me a good way to bake them (similar to eggplant parmesan, but quicker and less steps).

When I got home, I made this side dish to go with our dinner, while her “recipe” was fresh in my brain. This is the result, and my husband and I LOVED them! Here’s how to make baby eggplant mozzarella bites.

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

Patio Baby Italian Eggplant?

Baby eggplants grow easily on beautiful, flowering plants. The plants produce pretty purple flowers, and very small “miniature” eggplants.

Baby eggplants are also commonly referred to as “Italian” eggplant. These little eggplants are typically harvested when they’ve grown to 2 to 3 inches long.

Their shiny purple skin is a tip-off that they are ripe, as well. The outside beautiful purple skin tends to get dull in color as they become overly mature (past their prime).

These little bitty eggplants are perfect for slicing and roasting, because their outside peel and flesh is quite tender. They can be cooked fairly quickly, due to their small size.

Prepare The Eggplant

Rinse and dry each eggplant, then cut off the stem end. Cut the mini eggplants into circular slices, approximately 1/4″ to 1/3″ wide.

Lay the slices on a parchment paper-lined baking sheet in a single layer, fairly close together.

Time For Some Sauce!

Spoon a little bit of marinara sauce on top of each eggplant slice, using only enough sauce to almost cover each piece.

Sprinkle each slice with shredded mozzarella cheese, enough to cover the sauce. Carefully push the slices even closer together before adding shredded mozzarella cheese.

Bake The Baby Eggplant Mozzarella Bites

Bake the baby eggplant mozzarella bites in a preheated 425°F. oven for 10-11 minutes, or until tender. Check for tenderness by inserting a butter knife into a slice. It should go into the eggplant slice very easily.

The cheese should be fully melted and lightly browned, as well. Grab a spatula to remove the baby eggplant mozzarella bites from the baking sheet.

Serve And Enjoy!

Transfer the baby eggplant mozzarella bites (using a spatula) from the lined baking sheet to individual plates.

Divide the eggplant slices evenly, to ensure two servings. Serve hot with a favorite main dish, and enjoy (we had salmon and a green salad on the side!

The eggplant bites are very tender, and flavored well with the Italian marinara sauce and melted cheese! YUM. They are so good!

I hope you have the chance to try this recipe for baby eggplant mozzarella bites, and trust you’ll enjoy it as much as we do. This recipe (which serves 2) can easily be doubled or tripled for larger families.

If you love traditional Eggplant Parmesan, you can check out my recipe post for that classic version right HERE.

I’m sure I’ll be planting seeds to grow patio-sized baby eggplants next year in our own backyard raised bed garden, and look forward to enjoying this dish many times in the future.

Thanks for stopping by. 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 VEGGIE SIDE DISH Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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

Recipe source: My neighbor, Mary P.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Baby Eggplant Mozzarella Bites

Prep Time

5 mins

Cook Time

11 mins

Total Time

16 mins

Baby Eggplant Mozzarella Bites are an easy veggie dish for two! Eggplant slices are covered with Italian sauce and mozzarella, then baked.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: baby eggplant mozzarella bites

Servings: 2

Calories Per Serving: 151 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 baby Italian eggplants each about 2"-3" inch long
⅓ cup marinara sauce approximate
⅓ cup shredded mozzarella cheese or more, as desired

US Customary - Metric

Instructions

Preheat oven to 425℉. Line a baking sheet with parchment paper.
Rinse/dry eggplants. Cut stem end off each eggplant. Cut into circular slices between 1/4" and 1/3" wide.
Lay eggplant slices on prepared baking sheet in a single layer, close together. Spoon marinara sauce on each slice, using only enough to almost cover each one. Sprinkle each slice with shredded mozzarella cheese, enough to cover sauce.
Bake at 425°F. for 10-11 minutes, or until tender. Check tenderness by inserting a knife into a slice. Cheese should be melted/lightly browned, as well.
Use spatula to transfer eggplant bites to plates. Serve hot, and enjoy!

Nutrition Facts

Baby Eggplant Mozzarella Bites

Amount Per Serving (1 (1/2 of total))

Calories 151 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Polyunsaturated Fat 0.5g

Monounsaturated Fat 1g

Cholesterol 15mg5%

Sodium 317mg14%

Potassium 912mg26%

Carbohydrates 23g8%

Fiber 11g46%

Sugar 14g16%

Protein 8g16%

Vitamin A 381IU8%

Vitamin C 10mg12%

Calcium 130mg13%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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

17
Sep
2023

Grilled Herb Garlic Zucchini

categories: For The BBQ Grill, Vegetable Dishes

3 Shares

Pin3

Yum

Make Grilled Herb Garlic Zucchini on indoor or outdoor grills! Topped with a garlic herb dressing, this is a fresh way to enjoy this veggie.

Today I want to share a quick, delicious and simple way to cook zucchini on a BBQ grill or an indoor grill pan.

Summertime is typically when zucchini is in its prime! There are so many great ways to use this veggie in breads, soups, salads, a stir-fry, and more.

This recipe involves cooking the zucchini for a few minutes, then topping it with a light, flavorful dressing to serve. That’s it, and it really is THAT easy, and that good. Here’s how to make it.

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

Make The Sauce To Garnish The Cooked Zucchini

Place olive oil, finely chopped onion (or shallots), minced garlic, salt, pepper, and chopped parsley and rosemary in a small bowl.

Stir these ingredients together into a light sauce, then set the bowl aside. This dressing will be drizzled over the grilled zucchini for serving.

Prepare The Zucchini For Grilling

Cut the stem and bottom ends off a medium to large sized zucchini. Slice the zucchini into ½” thick slices.

Place the zucchini slices in a large bowl, drizzle with olive oil, and season with salt and black pepper. Toss until well-coated with oil, salt and pepper.

Grill The Zucchini

Heat a grill on Medium High heat until very hot. You can use an outdoor grill OR an indoor grill, but be sure the grill is lightly oiled and hot before adding the zucchini.

Note: For these photos, I cooked inside on a cast iron grill, set on top of two of our gas stove burners.

Lay the oiled and seasoned zucchini slices in a single layer on the hot grill using tongs. Cook for about 2 minutes (without moving them), and then turn them to the other side.

The bottom side should be slightly charred with grill marks. Cook the other side 2-3 minutes, or until slightly charred, and the zucchini is crisp-tender.

Drizzle The Grilled Zucchini With Sauce

When finished cooking, the zucchini should be slightly charred, and have grill marks on both sides. The slices should be crisp-tender to the bite, not overly soft!

Transfer the cooked zucchini from the grill to a serving platter. Drizzle the herb garlic dressing evenly over the zucchini.

Make sure the zucchini slices all get a bit of the dressing on them, as it provides wonderful flavor to the finished dish.

Serve The Grilled Herb Garlic Zucchini

Serve the grilled herb garlic zucchini while hot. The recipe, as written below, will typically be about 3 servings, if using a medium-sized zucchini.

Of course, this recipe can EASILY be doubled or tripled, to end up with the quantity you require for your meal.

I hope you try this simple recipe for grilled herb garlic zucchini, and trust you will enjoy it, too. It’s a simple side dish I’m confident you will find quite delicious.

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

Looking For More Recipes Using Zucchini?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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

Recipe adapted from: https://damndelicious.net/2018/07/20/grilled-garlic-herb-zucchini/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Grilled Herb Garlic Zucchini

Prep Time

10 mins

Cook Time

6 mins

Total Time

16 mins

Make Grilled Herb Garlic Zucchini on indoor or outdoor grills! Topped with a garlic herb dressing, this is a fresh way to enjoy this veggie.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: grilled herb garlic zucchini

Servings: 3

Calories Per Serving: 160 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Herb Garlic Dressing:

2 Tablespoons olive oil
2 Tablespoons finely chopped yellow onion or shallot
1 clove minced garlic
¾ Tablespoon chopped fresh parsley
½ Tablespoon chopped fresh rosemary
salt and black pepper, to taste ( a pinch or two of each)

For Zucchini:

1 medium zucchini 7-8" long, stem removed, discarded
1½ Tablespoons olive oil
salt and black pepper, to taste

US Customary - Metric

Instructions

Place 2 T. olive oil, chopped onion, minced garlic, parsley, rosemary, and a pinch of salt/pepper in a small bowl. Stir to combine; set bowl aside.
Slice zucchini into ½" thick round slices. Place slices in large bowl, drizzle with olive oil; season with salt and pepper to taste. Toss until coated with oil, salt and pepper.
Heat indoor or outside grill on Medium High heat until hot. Put slices onto hot grill in a single layer. Cook for 2 minutes; turn them over. Bottom side should be slightly charred with grill marks. Cook other side 2-3 minutes. When done, zucchini should be slightly charred, have grill marks on both sides, and be crisp-tender to the bite, not overly soft!
Transfer zucchini to serving platter. Drizzle herb garlic dressing evenly over the zucchini. Serve hot, and enjoy!

Recipe Notes

NOTE: Salt/Pepper were not included in caloric calculation, as the amount each cook uses to season the zucchini is subjective.

Nutrition Facts

Grilled Herb Garlic Zucchini

Amount Per Serving (1 (1/3 of total))

Calories 160 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 12g

Sodium 7mg0%

Potassium 192mg5%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Vitamin A 225IU5%

Vitamin C 14mg17%

Calcium 16mg2%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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

07
Sep
2023

Parmesan Crumb Sugar Snap Peas

categories: Vegetable Dishes

5 Shares

Pin5

Yum

Parmesan Crumb Sugar Snap Peas is an easy veggie dish, with sugar snap peas topped with buttery toasted Parmesan, lemon and herb breadcrumbs.

Today I want to share a recipe I found in one of my food magazines about 3 years ago. After making a few changes to the original recipe, the result was this absolutely delicious vegetable side dish!

This recipe for Parmesan crumb sugar snap peas is super easy to make, takes only a few minutes, and tastes great!

The sugar snap peas are a perfect vegetable dish to serve with a variety of meats. I think you’ll be surprised how delicious sugar snap peas are, when paired with a savory breadcrumb topping. Here’s how to make this dish.

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

Sugar Snap Peas

The main ingredient in this dish is sugar snap peas. I am fortunate to be able to grow them in our little raised bed garden and pots in our backyard.

For this recipe I use fresh sugar snap peas, but a bag of frozen sugar snap peas will also work in a pinch, when fresh ones are not easily accessible (or out of season).

Prepare The Sugar Snap Peas

If using fresh sugar snap peas, you will need to remove the stem ends (and discard them) before cooking.

Boil the sugar snap peas in water for 3-4 minutes, or until they become crisp-tender.

If using frozen sugar snap peas, cook according to package instructions, or until they become crisp-tender.

Prepare the Toasted Breadcrumb Topping

TIMESAVER TIP: Toast the breadcrumbs while the sugar snap peas are boiling, so they’re ready when the snap peas are done cooking.

Melt butter on Medium heat in a large skillet. Add plain breadcrumbs to the skillet and stir, to combine them with the butter.

Continue to cook, stirring often, for 3 minutes. The breadcrumbs will lightly “toast” and turn deeper brown in color as they cook.

Add finely grated Parmesan cheese, salt, lemon zest and chopped fresh herbs to the toasted breadcrumbs. Stir to combine, and turn off the heat.

The herbs I use are parsley, oregano and thyme, which I grow in pots in our backyard. This combo happens to be my favorite for this dish!

NOTE: You may have a different fresh herb combination you enjoy… by all means give it a try! Keep the total quantity of chopped herbs in line with the amount listed in the printed recipe below.

Serve The Parmesan Crumb Sugar Snap Peas

As soon as the sugar snap peas are finished cooking, remove them from the saucepan using a slotted spoon or strainer to drain the water.

Spread the sugar snap peas on a serving plate. Immediately sprinkle the toasted, seasoned breadcrumbs over the top. The breadcrumbs will slightly adhere to the wet, drained snap peas.

Serve the Parmesan crumb sugar snap peas immediately (while hot), and enjoy the wonderful flavors of this simple, yet delicious side dish.

We enjoyed this served with fresh corn on the cob and Grilled Garlic Butter Halibut (topped with mango peach salsa). It was a fantastic meal!

I hope you have the opportunity to make this delicious vegetable recipe! It is really simple to make, and I think you will really enjoy it.

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

Looking For More VEGGIE Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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

Recipe adapted from: “Food Network Magazine”, December 2020 issue, page 156, published by Hearst Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Parmesan Crumb Sugar Snap Peas

Prep Time

10 mins

Cook Time

4 mins

Total Time

14 mins

Parmesan Crumb Sugar Snap Peas is an easy veggie dish, with sugar snap peas topped with buttery toasted Parmesan, lemon and herb breadcrumbs.

Category: Vegetable Dish

Cuisine: All Cuisines

Keyword: Parmesan crumb sugar snap peas

Servings: 3

Calories Per Serving: 113 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

¾ pound sugar snap peas stems removed

For Topping:

2 teaspoons butter
2 Tablespoons plain breadcrumbs
2 Tablespoons grated Parmesan cheese
1½ Tablespoons chopped fresh mixed herbs parsley, thyme, oregano *see NOTE below
¼ teaspoon grated lemon zest
⅛ teaspoon kosher salt

US Customary - Metric

Instructions

If using fresh sugar snap peas, remove stem ends (discard) before cooking. Boil in water for 3-4 minutes, or until they become crisp-tender. If using frozen sugar snap peas, cook according to package instructions, or until crisp-tender.
TIMESAVER: Toast breadcrumbs while sugar snap peas cook. Melt butter on Medium heat in large skillet. Add breadcrumbs; stir, to combine. Cook, stirring often, for 3 minutes. Breadcrumbs will "toast" and brown as they cook.
Add Parmesan cheese, salt, lemon zest and chopped fresh herbs to toasted breadcrumbs. Stir to combine, then turn off the heat.
When sugar snap peas are done cooking, remove them from pan using slotted spoon or strainer to drain water. Spread snap peas on a serving plate. Sprinkle toasted breadcrumbs on top. Serve immediately, and enjoy!

Recipe Notes

NOTE: I use a combination of fresh chopped parsley, thyme and oregano. The total amount of combined chopped herbs is 1½ Tablespoons. If substituting other fresh herbs, be sure to use the same total amount.

Nutrition Facts

Parmesan Crumb Sugar Snap Peas

Amount Per Serving (1 (1/3 of total))

Calories 113 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 1g

Cholesterol 10mg3%

Sodium 231mg10%

Potassium 258mg7%

Carbohydrates 14g5%

Fiber 3g13%

Sugar 5g6%

Protein 5g10%

Vitamin A 1513IU30%

Vitamin C 71mg86%

Calcium 94mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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

04
Sep
2023

Creamy Butternut Squash Bisque

categories: Soups, Vegetable Dishes

6 Shares

Pin6

Yum

Creamy Butternut Squash Bisque is a delicious hot soup, perfect to serve for lunch OR dinner! The recipe, as written, yields 4 servings.

Do you like butternut squash? We sure do, and today I want to share with you a recipe for creamy butternut squash bisque I am confident you’ll like.

A bisque is a thick soup (usually made with cream), that is cooked and then pureed. This low calorie recipe uses nonfat plain yogurt as a garnish/add-in for creaminess without actually using CREAM.

As you may know, butternut squash takes a while to oven-roast until tender, BUT this recipe cooks the squash in a MICROWAVE! What a fantastic timesaver!

The tender squash is then cooked with red bell peppers, onions and garlic, chicken broth, and a few spices. This delicious soup is then pureed until smooth, then topped with creamy nonfat yogurt to serve.

It’s delicious, very low in calories, and truthfully, it’s a cinch to make enough for 4 servings. Here’s how to make creamy butternut squash bisque.

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

A Word About The Butternut Squash

You will need a LARGE butternut squash for this recipe (or two small ones). NOTE: Last year I grew butternut squash in our little raised bed garden, so I used two of the smaller home grown ones when I photographed the recipe prep.

All told, you will need between 4-5 cups of cubed squash, and I’ve found that if I buy a nice, large one, it’s enough.

Cook The Butternut Squash In The Microwave

Pierce the butternut squash 2-3 times with a knife on each side. Place the butternut squash on a paper towel in the microwave.

Cook the squash on HIGH heat for 5 minutes. Carefully remove the squash from the microwave (it’s hot). Slice the squash in half, lengthwise.

Use a large spoon to remove (and discard) the seeds and the stringy pulp inside the cavity of the squash.

Place the squash halves back in the microwave and cook on HIGH heat for 5 additional minutes. Carefully remove, and set the squash aside to cool.

Cook The Onions, Garlic And Red Bell Peppers

Heat a large soup pan on MEDIUM-HIGH. Add olive oil and ¼ cup of chicken broth to the pan. Bring these ingredients to a boil.

Add chopped onions, chopped red bell pepper and minced garlic to the broth, then stir well, to combine these ingredients.

Cook, stirring often, for 5 minutes. The peppers and onions should be tender and cooked through at the end of this time.

Add The Butternut Squash And Spices

The reserved butternut squash should have cooled slightly at this point. Scoop the squash out of the shells, and then cut it into small chunks.

Add the squash pieces, ground cumin, cayenne pepper, and reserved 2 cups chicken broth to the pan. Stir to combine. Reduce the heat to MEDIUM, and bring this entire mixture to a boil.

Once it begins boiling, put a lid on the pan, and reduce the heat to a LOW SIMMER. Let the bisque cook (covered) for 15 minutes.

Blend The Soup

After it has cooked for 15 minutes, it is time to puree it into a smooth, velvety bisque. There are three ways to do this…

You can use a blender or food processor, and blend the bisque in batches, OR you can use an immersion blender (shown below) to puree the bisque right in the pan.

Process until the soup is smooth and the veggies have been fully blended together. If you pureed it in a food processor or blender, return the bisque to the soup pan, then repeat process with remaining veggies, etc.

The bisque will be fairly thick, and should be “lump-free”. Turn the heat to Medium, and cook until the creamy butternut squash bisque is fully heated through.

Season the bisque with salt and black pepper, to suit your taste. Now the bisque is ready to serve.

Serve The Creamy Butternut Squash Bisque

Ladle the creamy butternut squash bisque into 4 bowls. Place a spoonful of nonfat plain yogurt on top of each serving.

Use a knife to swirl the yogurt around decoratively on top of the soup. Serve immediately while hot, and enjoy!

I hope you enjoy this delicious, creamy butternut squash bisque! We really like it, and trust you will, too!

Thanks for stopping by, 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 VEGETABLE SOUP Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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

Recipe adapted from: Noom, an online weight loss/behavioral app.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Creamy Butternut Squash Bisque

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Creamy Butternut Squash Bisque is a delicious hot soup, perfect to serve for lunch OR dinner! The recipe, as written, yields 4 servings.

Category: Main Dish, Side Dish, Soup

Cuisine: All Cuisines

Keyword: creamy butternut squash bisque

Servings: 4

Calories Per Serving: 166 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 large butternut squash or 2 small
1½ teaspoons extra virgin olive oil
2¼ cups chicken broth *DIVIDED USE
2 cups chopped yellow onions
1¼ cups chopped red bell pepper
2 Tablespoons minced garlic
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
salt and pepper, to taste
¼ cup nonfat plain unsweetened yogurt

US Customary - Metric

Instructions

Pierce squash 2-3 times with a knife, on each side. Place squash on a paper towel in microwave. Cook on HIGH for 5 minutes. Remove squash from microwave (it's hot). Slice squash in half, lengthwise. Use spoon to remove (and discard) seeds and pulp inside squash. Place squash back in microwave; cook on HIGH 5 more minutes. Remove; set squash aside.
Heat a large soup pan on MEDIUM-HIGH. Add olive oil and ¼ cup of chicken broth. Bring to a boil.
Add onions, red bell pepper and garlic to the broth; stir to combine. Cook, stirring often, for 5 minutes.
Scoop squash out of the shells; cut into chunks. Add squash pieces, cumin, cayenne, and remaining 2 cups chicken broth to the pan. Stir to combine. Reduce heat to MEDIUM; bring to a boil. Once boiling, cover pan; reduce heat to a LOW SIMMER. Cook (covered) for 15 minutes.
Puree mixture until smooth. There are three ways to do this. Use a blender or food processor, and blend in batches, OR use an immersion blender to puree bisque right in the pan. Process until smooth. If you used food processor or blender, return bisque to pan. Bisque should be fairly thick, and "lump-free".
Turn heat to Medium; cook until bisque is heated through. Take a bite; season to taste with salt and pepper.
Divide bisque evenly between 4 bowls. Place a spoonful of plain yogurt on top of each serving. Use knife to swirl through yogurt decoratively on top of the soup. Serve immediately, and enjoy!

Nutrition Facts

Creamy Butternut Squash Bisque

Amount Per Serving (1 (1/4 of total))

Calories 166 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.4g3%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 1g

Cholesterol 3mg1%

Sodium 710mg31%

Potassium 961mg27%

Carbohydrates 35g12%

Fiber 6g25%

Sugar 11g12%

Protein 5g10%

Vitamin A 21450IU429%

Vitamin C 106mg128%

Calcium 157mg16%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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

29
Jul
2023

Grilled Unshucked Corn On The Cob

categories: For The BBQ Grill, Vegetable Dishes

10 Shares

Pin10

Yum

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

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

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

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

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

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

Prepare The Corn

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

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

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

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

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

Time For The Corn To Go “Swimming”!

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

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

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

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

Soak, Soak, Soak

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

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

Cooking Grilled Unshucked Corn On The Cob

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

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

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

Ready To Eat!

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

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

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

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

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

Serving The Corn

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

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

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

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

Looking For More CORN Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Grilled Unshucked Corn On The Cob

Prep Time

5 mins

Cook Time

12 mins

Inactive Prep Time (Soaking)

1 hr

Total Time

1 hr 17 mins

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

Category: Vegetable Dish

Cuisine: All Cuisines

Keyword: grilled unshucked corn

Servings: 2

Calories Per Serving: 123 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 large ears fresh corn

US Customary - Metric

Instructions

Peel back corn husks almost to the bottom, but do not remove them from corn. Leave 1-2 inches of husk unopened. Remove as much stringy "corn silk" as possible. Discard "corn silks", then carefully pull husks back up/around the corn. *If desired (optional), use a thin outer husk to "tie" the husks back in place.
Place corn in a LARGE bowl; add enough water to cover. TIP: It's helpful to set a large heavy mug, filled with some water on top of the corn. This acts as a weight to keep corn submerged in the water, so it is not floating on top.
Let corn soak in water for 1-2 hours, then drain water from bowl. Stand corn up on end (open side down) in the bowl to continue draining off water.
Place corn directly onto BBQ grill over Medium-high heat. Put a lid on the BBQ; let corn cook for 12-14 minutes. Turn corn over halfway through cooking time. The outer husks will begin to turn brown and get a bit charred as the corn cooks.
Remove cooked corn from grill. You can serve them "as is", OR you can pull off the husks yourself, before placing corn on plates. Husks should come off easily. Season corn with butter, salt and pepper, and dig in! Enjoy!

Nutrition Facts

Grilled Unshucked Corn On The Cob

Amount Per Serving (1 piece corn)

Calories 123 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.5g3%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 21mg1%

Potassium 386mg11%

Carbohydrates 27g9%

Fiber 3g13%

Sugar 9g10%

Protein 5g10%

Vitamin A 267IU5%

Vitamin C 10mg12%

Calcium 3mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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