Jan
2015

Teriyaki Chicken Rice Bowl

categories: Asian, Chicken, Main Dishes
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A teriyaki chicken rice bowl is a yummy one dish meal, with chicken, broccoli, cabbage and green onions, in a teriyaki glaze, served on a bed of rice.A teriyaki chicken rice bowl is a yummy one dish meal, with chicken, broccoli, cabbage and green onions, in a teriyaki glaze, served on a bed of rice.
Years ago I loved occasionally buying a teriyaki chicken rice bowl for lunch from a local Japanese restaurant near my office. It was always a delicious meal! I loved the simple goodness of the chicken, rice, veggies, and the delicious teriyaki glaze on top of the whole thing. Scrumptious!

Recently I decided to make a similar dish for dinner for my husband and I to (hopefully) enjoy. I steamed some rice and broccoli, sauteéd some green cabbage with green onion and a little bit of soy sauce, and pan-seared some lightly seasoned chicken strips. These were then coated with a teriyaki glaze, and layered in a bowl with extra teriyaki glaze on top, and presto! A filling, tasty, relatively inexpensive, and healthy Teriyaki Chicken Rice Bowl was cooked and devoured!

The “recipe” I came up with is so simple, I hardly can call it a “recipe”. But for purposes of this little blog, that is, in fact, what I will call it. Okey-dokey?

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

How To Make A Teriyaki Chicken Rice Bowl

Hope you will give this easy to fix dinner a try. I really think you’re gonna like it! Start by cooking shredded green cabbage with green onion.

Shredded cabbage and green onions are cooked in skillet.

Add a tiny bit of soy sauce, once the cabbage has cooked down.

Soy sauce is added to the cooked down cabbage and green onions.

Cook the broccoli, using whatever method you prefer. I steamed the broccoli florets on top of my rice cooker, which was easy-peasy!

Broccoli is cooked to add to the teriyaki chicken rice bowl.

Prepare The Chicken

Cut the boneless, skinless chicken breasts into strips.  Season them lightly with salt, pepper, and garlic powder. Pan sear the chicken in hot oil on all sides until light brown and cooked through.

Seasoned chicken strips are pan-seared in skillet.

Once the chicken is fully cooked, add the teriyaki glaze to the skillet. Stir often and turn the chicken to coat the pieces with glaze on all sides. Continue cooking until the chicken is heated through.

Teriyaki glaze is added to the skillet full of cooked chicken strips.

Time To Build The Teriyaki Chicken Rice Bowl

Place steamed white rice on the bottom of the bowl. Divide the rice evenly between both bowls.

Steamed rice goes on the bottom of the teriyaki chicken rice bowl.

Top the rice with the cabbage and green onion mixture, and then follow that with steamed broccoli.

Cooked cabbage and steamed broccoli is added to the rice bowl.

Lay the hot teriyaki chicken strips. I spooned a bit more of the glaze over the teriyaki chicken rice bowl. Sprinkle the chicken strips with sliced green onions and sesame seeds. Ready to eat!

Teriyaki chicken rice bowl is topped with chicken, glaze, green onions and sesame seeds before serving.

Hope you enjoy this delicious, all in one teriyaki chicken rice bowl! Thank you for stopping by… I hope you come back soon. Have a great day!

Looking For More ASIAN-INSPIRED Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few family favorite Asian-inspired 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

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Teriyaki Chicken Rice Bowl
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

A teriyaki chicken rice bowl is a yummy one dish meal, with chicken, broccoli, cabbage and green onions, in a teriyaki glaze, served on a bed of rice.

Category: Dinner, Entree
Cuisine: Asian
Keyword: teriyaki chicken rice bowl
Servings: 2 servings
Calories Per Serving: 651 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups cooked white rice
  • 2 cups cooked broccoli
  • 1 1/2 cups chopped green cabbage
  • 1 stem green onion (white and green parts), sliced
  • 2 Tablespoons olive oil (for cooking cabbage)
  • 2 Tablespoons water
  • 1 Tablespoon soy sauce
  • 2 boneless , skinless, chicken breasts, sliced lengthwise into thin strips
  • Salt , Pepper, Garlic Powder (to season chicken breasts)
  • 2 Tablespoons olive oil
  • 1 teaspoon sesame oil (optional)
  • 1/2 cup teriyaki glaze (NOT teriyaki sauce... make sure you buy the GLAZE)
  • Additional sliced green onion and sesame seeds , for garnish (optional)
US Customary - Metric
Instructions
  1. Pre-cook the rice. Keep warm.
  2. Steam or precook the broccoli. Keep warm.
  3. In a large skillet, heat 2 Tablespoons olive oil until very hot. Add the chopped cabbage and the green onion. Stir fry the cabbage for several minutes. Add 2 Tablespoons water, some salt and pepper (for seasoning), and continue cooking for a total of about 5 minutes. Cabbage should have cooked down. Add 1 Tablespoon soy sauce to cabbage. Stir well, to combine, then remove skillet from heat.
  4. In separate skillet, heat 2 Tablespoons olive oil and sesame oil until very hot. Lightly season the chicken pieces with salt, pepper, and a little garlic powder. Add chicken strips to the oil once skillet is very hot. Sear the strips for several minutes, then turn over and cook the other side for a few minutes, until chicken is fully cooked. Chicken should be light golden brown. Turn the heat down to low; add the teriyaki sauce to the skillet. Coat chicken with sauce (spoon it over the pieces), then turn each piece over, to fully coat. Heat fully. Once hot, remove pan from heat.
  5. Reheat rice, cabbage or broccoli in microwave, if necessary.
  6. In serving bowl, place 1 cup of cooked rice. Level it out. Place half of the cabbage on top of the rice. Layer half of the broccoli on top of the cabbage. Place half the chicken strips on top of the broccoli. Spoon additional teriyaki glaze over the chicken. Sprinkle with additional sliced green onions, and sesame seeds, if desired. Serve and enjoy!
Nutrition Facts
Teriyaki Chicken Rice Bowl
Amount Per Serving (1 serving)
Calories 651 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 4g25%
Cholesterol 72mg24%
Sodium 3455mg150%
Potassium 1031mg29%
Carbohydrates 65g22%
Fiber 4g17%
Sugar 13g14%
Protein 36g72%
Vitamin A 650IU13%
Vitamin C 101.7mg123%
Calcium 103mg10%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!A teriyaki chicken rice bowl is a yummy one dish meal, with chicken, broccoli, cabbage and green onions, in a teriyaki glaze, served on a bed of rice.

 

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Jan
2015

Chocolate Dipped Frozen Banana Bites

categories: Chocolate, Desserts, Ice Cream/Frozen Treats
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Chocolate dipped frozen banana bites are sure to be a big hit with family or friends! A couple bites will help satisfy any sweet tooth!Frozen banana bites, dipped in chocolate, are sure to be a big hit with family or friends... just a couple pieces will satisfy your sweet tooth!
I love frozen chocolate bananas… and now I love making these chocolate dipped frozen banana bites!  Tiny bites of yumminess, that bring back lots of great memories!

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

Chocolate Covered Frozen Bananas Bring Back Lots Of Memories

When our boys were little, we lived near Newport Beach, CA. We loved taking our boys every couple of weeks to Balboa Island (at Newport Beach) to feed the ducks! Our weekend or early evening walks would take us around the entire waterfront island.

We loved walking with our little boys, enjoying the sunshine AND gawking at the stunning multi-million dollar waterfront homes right next to the sidewalks we walked on. The sidewalks were also right next to the water in the bay! It was our CHEAP form of family entertainment, and our boys LOVED this fun family time!

Our walks around the island took quite a while (especially with two curious little boys AND hungry ducks!), as you can imagine. These family walks would always end up on the main street, which had lots of shops, restaurants, AND take out food stands!

We would end our adventure by purchasing  “Balboa Bars” (chocolate covered vanilla ice cream bars) or Chocolate Covered Frozen Bananas for each of us! My favorite treat was getting a frozen banana, and watching them dip it into a vat of melted chocolate! YUM!

How I Decided To Make This Bite-Size Frozen Treat

I have made frozen slices of bananas as snacks for several years, but decided recently that they would be even more delicious if the bite-sized slices were dipped in chocolate. I mean… who doesn’t enjoy a good chocolate dipped frozen banana at times, so I made some!

There were some semi-sweet and white chocolate chips left over in the pantry from a recent recipe, along with some butterscotch chips. I melted a little bit of EACH variety, and dipped some frozen banana slices into the chocolate to coat them, and then re-froze the banana slices. These chocolate dipped frozen banana bites are the result!

The results were wonderful! Here’s some photos and a few details showing how to make these frozen treats!

How To Make Chocolate Dipped Frozen Banana Bites

First you will need to slice up several bananas (I used 3). Place the slices in a single layer (not touching) on a large baking tray and freeze for 2 hours.

Sliced frozen bananas on a cookie sheet are ready to make chocolate dipped frozen banana bites.

Dipping the Frozen Banana Bites

Remove the frozen banana slices once solidly frozen. Melt the chocolate chips (whatever kind you like), and then completely coat each of the frozen banana slices.

The photo below shows me dipping the frozen banana bites into semi-sweet chocolate. Let the excess chocolate drip back into the bowl after dipping.

Melted semi-sweet chocolate is used to coat a frozen banana bite.

Place the covered frozen banana bites onto a baking sheet lined with wax paper. Refreeze the slices after coating with chocolate.

Decorating Chocolate Dipped Frozen Banana Bites

Once solidly frozen, you can decorate the tops of the chocolate dipped frozen banana bites, if desired. Drizzle some melted white chocolate and/or butterscotch chips over each one. Place back into the freezer for a final time. Freeze for a couple hours before serving!

These frozen chocolate covered banana bites are drizzled with melted white chocolate and butterscotch chips.

I also coated some of the banana slices in white chocolate, then drizzled melted semi-sweet and butterscotch chips over the tops. Just remember to freeze coated slices for a couple hours before serving!

Frozen banana bites are dipped in semi sweet chocolate or white chocolate.

Here’s a closeup picture of one that was cut into, so you could see what the inside looks like… nothing but frozen banana! YUM!

This chocolate dipped frozen banana bite is cut in half, to show inside.

PERFECTION!  The chocolate dipped frozen banana bites are just the right size for a quick bite. Instead of eating an entire chocolate dipped frozen banana, I can eat just a couple slices and be deliriously happy! Hope you’ll give these a try. You (and most kids) will love ’em!

Looking For More Frozen Dessert Treats?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of frozen desserts, 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 brain.

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Chocolate Dipped Frozen Banana Bites
Prep Time
2 hrs
Cook Time
0 mins
Freezing Time (inactive)
2 hrs
Total Time
4 hrs
 

Chocolate dipped frozen banana bites are sure to be a big hit with family or friends! A couple bites will help satisfy any sweet tooth!

Category: Dessert
Cuisine: American
Keyword: chocolate dipped frozen banana
Servings: 15 servings (2 per serving)
Calories Per Serving: 102 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 medium bananas
  • 1 cup semi-sweet chocolate chips (or chocolate of your choice)
  • 1 heaping teaspoon vegetable shortening
  • Additional melted butterscotch chips or white chocolate chips for garnish (optional)
US Customary - Metric
Instructions

  1. Peel and slice bananas into 1 inch slices. Place slices in a single layer (not touching) on a baking tray, and freeze for 2-3 hours.

  2. In a small microwaveable bowl, put the chocolate chips and vegetable shortening. Microwave on high for 30 seconds. STIR. Melt an additional 30 seconds. Remove chocolate mixture and stir until completely smooth.

  3. Dip each frozen slice of banana into melted chocolate. Remove from chocolate (a fork works well), letting excess chocolate drip back into bowl. Place banana bites onto parchment paper or aluminum foil lined baking sheet to harden. Repeat process with other banana slices. If desired, you can freeze banana bites until hard again, then drizzle with additional melted white chocolate or butterscotch.

  4. Place cookie tray back into freezer. Freeze chocolate dipped banana bites for 2 additional hours or until frozen solid. Once frozen solidly, they are ready to eat! Keep extra frozen banana bites in a sealed container in freezer. Enjoy!

Recipe Notes

No matter what kind of baking chip you use, the ratio is still the same: 1 cup chips to 1 heaping teaspoon vegetable shortening.

Nutrition Facts
Chocolate Dipped Frozen Banana Bites
Amount Per Serving (2 pieces)
Calories 102 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Sodium 12mg1%
Potassium 152mg4%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 9g10%
Vitamin A 20IU0%
Vitamin C 2.1mg3%
Calcium 9mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chocolate dipped frozen banana bites are sure to be a big hit with family or friends! A couple bites will help satisfy any sweet tooth!

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Jan
2015

Pork Tenderloin with Cranberry-Raspberry Sauce

categories: Main Dishes, Pork
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Pork Tenderloin with Cranberry-Raspberry sauce is marinated then slow roasted, and is served topped with a delicious cranberry raspberry wine sauce. This is a perfect dish to serve during the holidays (or any time you have access to fresh cranberries)!Pork Tenderloin with Cranberry-Raspberry sauce is marinated then slow roasted, and is served topped with a delicious cranberry/raspberry/wine sauce.
A couple of days ago I found another great recipe for Pork. I found this recipe for Pork Tenderloin with Cranberry-Raspberry Sauce on Pinterest, and decided it might be worth a try, to see if it tasted as good as it looked. Yep – It did.

 While the tenderloin is baking, you cook an amazing sauce, made from cranberries, raspberries, orange zest, butter, shallots, and red wine. The sauce smells wonderful as it is cooking.

The finished meal is not only nice to look at, but it actually tastes wonderful! This would be a great meal to serve company, or during the holidays. It’s simple enough to prepare, but it looks rather elegant when served. Maybe you will consider making this meal for your family or friends.

Make The Marinade For The Pork Tenderloin

Grating the lemon zest is the start to making a great marinade for the pork tenderloin.

Lemon zest is gathered to make pork tenderloin marinade.

A bit of Dijon mustard helps give the marinade a great flavor. Into the lemon juice it goes, then it’s mixed well, to combine.

Dijon mustard is added to lemon juice for pork marinade.

Marinade the pork tenderloin for several hours (or preferably overnight for best flavor). See the pieces of minced garlic and rosemary? 

Pork tenderloin marinades for a few hours before baking.

Make The Cranberry Raspberry Sauce 

TIP: Make the sauce after browning the tenderloin (see photos further below), and while the tenderloin is baking in the oven.

To make the sauce, cook chopped shallots in melted butter in a large skillet. The sauce sure smells good while this is cooking.

Chopped shallots cook in butter for cranberry sauce for pork tenderloin.

Add orange juice to the butter-cooked shallots in the skillet and continue to cook.

Orange juice added to shallots in sauce for pork tenderloin.

Now it’s time to add red wine, sugar and orange zest to the sauce. Stir well, to combine these ingredients.

Red wine, sugar, orange zest added to sauce for pork tenderloin.

Add the whole cranberries and raspberries to the sauce, and cook for 20 minutes to reduce and thicken the sauce.

Cranberries and raspberries added to pork tenderloin sauce.

After sauce has cooked for 20 minutes, the sauce should be reduced in volume, and slightly thickened.

I actually might have sampled the sauce once (at least 5 times) while it was cooking, to make sure it was “fit for consumption”. Somebody has to taste-test it, right???

I do what I can, to ensure any meal I prepare is going to be a good one…except for the nights we have a bowl of cereal for dinner. Then we’re on our own.

Cranberry-raspberry sauce for pork tenderloin cooking in skillet.

Pan Sear The Pork Tenderloin

Heat oil in a large oven-proof skillet (big enough to hold the entire pork tenderloin). Cook the pork until it has become browned on the bottom side, then carefully turn the tenderloin over.

Marinated pork tenderloin is seared in skillet.

Sear the other side of the meat until browned, then put the oven-proof skillet and meat into a preheated oven, to bake at 425°F for 30-40 minutes.

Pork tenderloin is seared on both sides before baking.

Serve The Pork Tenderloin With Cranberry Raspberry Sauce

Once pork is done roasting, remove it from the oven and let it rest for 10 minutes, before slicing and serving.

Slice the tenderloin, then spoon the cranberry-raspberry sauce over the top. Garnish with fresh parsley, if desired, and serve!

Baked pork tenderloin is served with cranberry-raspberry sauce on top.

Place a couple slices of pork on each plate to serve. Remember to spoon more of that delicious sauce on each serving! Enjoy!

I served the pork with a side of broccoli, and Smashed Potatoes with Mushrooms and Shallots. Yum!

Slices of pork tenderloin with sauce served on plate, with broccoli.

Hope you enjoy this pork tenderloin with cranberry-raspberry sauce! I trust you will enjoy eating it, and serving it to those you love! Have a wonderful day!

Looking For More PORK Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful PORK recipes to check out, including:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signatureRecipe Source: http://deliciousshots.blogspot.com/2011/11/pork-tenderloin.html

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Pork Tenderloin with Cranberry-Raspberry Sauce
Prep Time
3 hrs
Cook Time
30 mins
Total Time
3 hrs 30 mins
 
Pork Tenderloin with Cranberry-Raspberry sauce is marinated then slow roasted, and is served topped with a delicious cranberry/raspberry/wine sauce.
Category: Entree
Cuisine: American
Keyword: pork tenderloin
Servings: 8 servings
Calories Per Serving: 429 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the Pork Marinade:
  • 2 to 2 1/2 pound pork tenderloin
  • 4 garlic cloves , minced
  • 2 Tablespoons dijon mustard
  • 1/2 cup olive oil
  • 3 lemons , juiced and zested
  • 2 rosemary sprigs , or 1 Tablespoon dried rosemary
  • 1/4 teaspoon each , salt and pepper
  • 4 Tablespoons olive oil (for searing the tenderloin)
For the Cranberry-Raspberry Sauce:
  • 2 Tablespoons butter
  • 1 medium sized shallot , finely chopped
  • 1 cup red wine
  • 1/4 cup orange juice
  • The zest of 1 orange
  • 2 Tablespoons granulated sugar
  • 12 ounces raspberries , fresh or frozen
  • 1 cup of cranberries , fresh or frozen
US Customary - Metric
Instructions
Make the marinade:
  1. In a medium sized bowl, whisk together the lemon juice, lemon zest, minced garlic, and the Dijon mustard. Add 1/2 cup olive oil to this mixture, while whisking to fully incorporate. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and rosemary. Mix well.
  2. Place the pork and the marinade in a large resealable plastic bag or container. Squeeze the air out and seal the bag or container. Marinate the pork in the refrigerator for at least 3-4 hours or overnight. Turn bag occasionally to make sure the pork is covered with the marinade. If using a flat container, occasionally spoon marinade over the pork.
  3. When pork has finished marinading, preheat the oven to 425 F.
  4. In a oven-proof saute pan, heat 4 tablespoons of olive oil over medium-high heat. Remove the tenderloin from the marinade. When oil is very hot, add the tenderloin to the hot oil. Sprinkle additional salt and pepper on the tenderloin. Do not move the pork for a few minutes in order to ensure a good sear! Sear both sides of the pork until golden brown. Place the pan in the oven and roast the pork for 30-40 minutes (adjust to less time if using smaller tenderloin) or until the meat registers 165 F. Take pork out of the oven, cover it with aluminum foil. Let the covered pork rest for 10 minutes before slicing (this helps to keep the juice in the meat, not all over the platter).
While the meat is cooking, make the cranberry-raspberry sauce:

  1. In a large non-stick skillet, melt the butter. Add the chopped shallots. Cook shallots for about 3-4 minutes, until softened. Add the orange juice, orange zest, red wine, and sugar to the pan. Mix well; continue cooking on low heat until sugar dissolves. Add the cranberries and raspberries to the pan. Cook over medium heat until sauce reduces and thickens (about 20 minutes). Stir sauce occasionally.

  2. When roast is done and has "rested", slice into serving portions, place meat on serving platter, and spoon the warm sauce over the top of the pork slices. Garnish with fresh parsley, if desired. Enjoy!

Recipe Notes

Note that the lengthy prep time is not "Active" prep time. The length is to allow the pork marinating time.

Also remember to adjust down the cooking time if you are using a smaller pork tenderloin. Smaller tenderloins will cook in 20-25 minutes. Just gauge by the internal temperature of the pork.

Nutrition Facts
Pork Tenderloin with Cranberry-Raspberry Sauce
Amount Per Serving (1 slice w/ sauce)
Calories 429 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 6g38%
Cholesterol 81mg27%
Sodium 203mg9%
Potassium 651mg19%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 7g8%
Protein 24g48%
Vitamin A 140IU3%
Vitamin C 38.9mg47%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pork Tenderloin with Cranberry-Raspberry sauce is marinated then slow roasted, and is served topped with a delicious cranberry/raspberry/wine sauce.

.

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Jan
2015

Raspberry Yogurt Smoothie

categories: Beverages, Breakfast
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You’re gonna love this easy to make raspberry yogurt smoothie, with raspberries, banana, and Greek yogurt, sweetened with honey. It’s cold and delicious!You're gonna love this easy to make raspberry yogurt smoothie, with raspberries, banana, and Greek yogurt, sweetened with honey. Cold and delicious!
Well, it’s the New Year and it seems like everyone I know is on a new diet. Smoothies are all the talk this time of year. I happen to love smoothies. Here’s a great recipe for making a Raspberry Yogurt Smoothie.

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

They are so easy to make. Basically you throw a bunch of “good for you” ingredients in a blender,  and blend until you have a nice cold, creamy, fruity beverage! Like this raspberry yogurt smoothie, for example!

I use Greek yogurt (for added protein) in a lot of the smoothies I make. I pick fresh raspberries each summer at a local U-Pick farm, so I always seem to have raspberries hanging out in my freezer, and bananas on our kitchen counter all year long. This is a GOOD thing when I want to make a cold fruit smoothie.

Fresh picked raspberries are perfect to use for jams and smoothies!

A lot of times I will double the amount of ingredients for any smoothie I make. Any leftover smoothies can be frozen and eaten later, when it will have firmed up, similar to ice cream, but better for you. Let it thaw a bit, then dish it up!

Turn A Raspberry Yogurt Smoothie Into A Popsicle!

You can also make popsicle-style treats with smoothies. Just pour the smoothie into a popsicle mold and freeze until later. It’s a wonderful, nutritious treat!

It's easy to turn a raspberry yogurt smoothie into a popsicle!

I’m pretty sure by now everyone has their way of making a fruit smoothie. That’s awesome! This is my way… hope you’ll give it a try and enjoy a cold and delicious raspberry smoothie.

Looking For More SMOOTHIE Recipes?

You can find all of my smoothie recipes in the Recipe Index, located at the top of the page. A few favorite smoothies 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

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Raspberry Yogurt Smoothie
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

You're gonna love this easy to make raspberry yogurt smoothie, with raspberries, banana, and Greek yogurt, sweetened with honey. Cold and delicious!

Category: Beverage
Cuisine: American
Keyword: raspberry yogurt smoothie
Servings: 1 large serving
Calories Per Serving: 383 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup raspberries (fresh or frozen)
  • 1/2 banana , sliced
  • 3/4 cup plain, fat free Greek yogurt
  • 1/4 cup low-fat milk
  • 2 Tablespoons honey
  • 1/2 teaspoon vanilla extract
  • 1/2 cup crushed ice
  • whipped cream (as garnish... optional!)
US Customary - Metric
Instructions
  1. Put the raspberries, banana, yogurt, milk, honey and vanilla into a blender. Mix well until creamy. Add the ice and continue blending until thick and smooth. If necessary, add a bit more ice to make smoothie the thickness you desire.

  2. If desired, garnish with a spray of whipped cream! Grab a straw, drink it up, and enjoy!

Recipe Notes

If you want, you can drink a small portion and freeze the rest. After being frozen, it will firm up similar to ice cream. Let slightly thaw, and dish it up like ice cream. I've also poured extra smoothies into popsicle holders and frozen. It makes a great popsicle-style smoothie.

Nutrition Facts
Raspberry Yogurt Smoothie
Amount Per Serving (1 g)
Calories 383 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 14mg5%
Sodium 95mg4%
Potassium 725mg21%
Carbohydrates 72g24%
Fiber 9g38%
Sugar 56g62%
Protein 22g44%
Vitamin A 60IU1%
Vitamin C 36.5mg44%
Calcium 296mg30%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna love this easy to make raspberry yogurt smoothie, with raspberries, banana, and Greek yogurt, sweetened with honey. Cold and delicious!

 

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Jan
2015

Spanish Rice

categories: Mexican / Southwestern, Side Dishes
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It’s easy to make delicious Spanish Rice from scratch, with bell peppers, diced tomatoes, onion, and spices. Perfect side dish for most Mexican foods.Spanish Rice / The Grateful Girl Cooks!

Mexican cuisine is my favorite type of food to eat, if given the choice. I really enjoy making tacos, enchiladas, quesadillas, fajitas, tamales, refried beans and Spanish Rice. For years I bought and cooked a “name brand” version of Spanish Rice to serve with our Mexican dinners.

Why Not Make Spanish Rice From Scratch?

A few years ago, I decided to try to make my own version, so I could control what ingredients went into this dish. I don’t know what took me so long to make Spanish rice from scratch! Typically I have all the ingredients necessary, already in my pantry. I love that I don’t have to purchase a pre-boxed, shelf stable version (with some interesting ingredients) to prepare!

The best part is I can make it myself, with FRESH ingredients in just about the same time as the box mix! Spanish Rice is simple to make, and it’s delicious! Serve this delicious Spanish Rice as a side dish with a couple of tacos or enchiladas, and BOOM! You’ve got a great meal!

Spanish rice is a great side dish when serving tacos.

Sure hope you’ll give this recipe for Spanish rice a try! The rice is and easy to make, filling side dish. I think you will like it, especially served with some yummy tacos or enchiladas! Enjoy!

Looking For More MEXICAN FOOD Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. A few favorite Mexican or Southwest inspired recipes are:

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: My brain, and my Mexican food hunger pangs.

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Spanish Rice
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
It's easy to make delicious Spanish Rice from scratch, with bell peppers, diced tomatoes, onion, and spices. Perfect side dish for most Mexican foods.
Category: Side Dish
Cuisine: Mexican
Keyword: spanish rice
Servings: 6 servings
Calories Per Serving: 176 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup uncooked rice
  • 2 Tablespoons olive or vegetable oil
  • 3/4 cup brown onion , finely chopped
  • 1/2 cup green pepper , chopped finely
  • 14 ounces diced tomatoes (canned-do not drain) (one 14 ounce can)
  • 1 cup water
  • 1 1/2 teaspoons salt
  • 1 teaspoon chili powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cumin
  • cilantro for garnish , if desired
US Customary - Metric
Instructions
  1. In a medium saucepan, heat the oil on medium-high heat. Add the onions and green pepper. Cook for 4-5 minutes, until onions are softened and translucent.
  2. Add the rest of the ingredients to the pan (except for cilantro). Stir until ingredients are thoroughly combined.

  3. Bring mixture to a quick boil, then reduce heat to low. Cover pan and cook rice on low simmer for 20-30 minutes, stirring once halfway through cooking time, until liquid has all been absorbed into the rice.
    Check on the rice at the 20 minute mark. If rice needs more cooking time to absorb more liquid, continue cooking. Keep an eye on it, so that you don't burn the rice. When rice is done, place it into serving dish and garnish with cilantro, if desired.  Serve and enjoy!

Nutrition Facts
Spanish Rice
Amount Per Serving (1 g)
Calories 176 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 684mg30%
Potassium 217mg6%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 220IU4%
Vitamin C 17.6mg21%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's easy to make delicious Spanish Rice from scratch, with bell peppers, diced tomatoes, onion, and spices. Perfect side dish for most Mexican foods.

 

 

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Jan
2015

Smashed Potatoes with Mushrooms and Shallots

categories: Side Dishes, Vegetable Dishes
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Smashed potatoes with mushrooms and shallots are a perfect side dish to serve with pork, beef or chicken.Smashed potatoes with mushrooms and shallots, are a perfect side dish to serve with pork, beef or chicken.
Last night I made Smashed Potatoes with Mushrooms and Shallots as a side dish with our dinner. Wow! Think I’ve found another delicious side dish! My husband and I enjoyed them very much! I knew I wanted to serve red potatoes on the side, and knew I didn’t want “regular” mashed potatoes.

They needed to be jazzed up a little bit, so I ended up making these smashed potatoes without a recipe by using ingredients I already had in my kitchen. I knew these ingredients would taste wonderful added to red potatoes! And they did taste great! Yum!

What Is IN These Smashed Potatoes?

Sauteed shallots, chopped mushrooms, butter, parsley, milk, salt, pepper, and a bit of garlic give these red potatoes an extra burst of flavor! The cooked red potatoes are lightly smashed, (rather than mashed until smooth and creamy) for extra texture.

These potatoes were a perfect side dish to our pork tenderloin dinner (Pork Tenderloin with Cranberry-Raspberry Sauce). Easy to prepare, and delicious!

Hope you will give these smashed potatoes a try. I really do think you will enjoy serving and eating them… they would be great as a side dish with pork, beef or chicken.

How To Make Smashed Potatoes

Potatoes are cut into chunks, then cooked with some minced garlic until tender… leave the peel on the potatoes!

Smashed Potatoes with Mushrooms and Shallots / The Grateful Girl Cooks!

Shallots, mushrooms, garlic powder, and parsley are cooked in a bit of butter until soft.

Smashed Potatoes with Mushrooms and Shallots / The Grateful Girl Cooks!

Cooked potatoes are combined with cooked mushrooms, shallots, butter, garlic powder, salt, pepper, and milk. Potatoes are lightly smashed, not creamed.

Smashed Potatoes with Mushrooms and Shallots / The Grateful Girl Cooks!

The smashed potatoes are garnished with a bit of parsley, and served. Easy… and delicious!

Smashed Potatoes with Mushrooms and Shallots / The Grateful Girl Cooks!

Hope you consider trying these smashed potatoes! 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

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Smashed Potatoes with Mushrooms and Shallots
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Smashed red potatoes, with sauteed mushrooms and shallots, are a perfect side dish for pork, beef or chicken.

Category: Side Dish
Cuisine: American
Keyword: smashed potatoes
Servings: 5 servings
Calories Per Serving: 155 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 medium sized red potatoes
  • 1 teaspoon garlic , minced
  • 1 teaspoon butter
  • 1/3 cup shallots , finely chopped
  • 4-5 button mushrooms , chopped
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried parsley
  • 2 Tablespoons milk
  • 1 Tablespoon butter
  • Salt and Pepper , to taste
  • Additional dried parsley (for garnish, if desired)
US Customary - Metric
Instructions
  1. Wash the potatoes. Do not peel. Cut the potatoes into medium sized chunks. Place potatoes into medium sauce pan and cover with water. Add minced garlic to pan. Cook on medium high heat for approximately 30 minutes, or until potatoes become tender (test by inserting knife point into potato).
  2. While potatoes are cooking, melt one teaspoon of butter in a skillet. Add the chopped shallots, chopped mushrooms, garlic powder, and dried parsley. Cook approximately 4-5 minutes, until mushrooms and shallots have cooked through and have softened.
  3. When potatoes have finished cooking, drain water. Add the sauteed shallot/mushroom mixture to the potatoes. Add milk and butter; lightly smash all ingredients together with a potato masher or a fork until ingredients are combined. Season to taste with salt and pepper. Add additional milk, if desired.
  4. Place smashed potatoes in a serving bowl, and garnish with additional parsley, if desired.
  5. Serve, and enjoy!
Nutrition Facts
Smashed Potatoes with Mushrooms and Shallots
Amount Per Serving (1 (1/5 of total))
Calories 155 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 61mg3%
Potassium 834mg24%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 2g2%
Protein 4g8%
Vitamin A 105IU2%
Vitamin C 15.2mg18%
Calcium 24mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here is one more to pin on your Pinterest boards!Smashed potatoes with mushrooms and shallots, are a perfect side dish to serve with pork, beef or chicken.

 

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Jan
2015

Chocolate Crinkle Cookies

categories: Chocolate, Cookies, Desserts
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Chocolate Crinkle Cookies- How can you go wrong with easy to make chocolate, chocolate chip cookies that get all cute and “crinkly” when you bake ’em?Chocolate Crinkle Cookies- How can you go wrong with easy to make chocolate, chocolate chip cookies that get all cute and "crinkly" when you bake 'em?

I found a recipe for Chocolate Crinkle Cookies in a used cookbook I bought while on vacation last summer in Washington. I had to spend a whopping $2 dollars on it (great deal, right?), and found some great recipes in it, including this one for a simple, fudgy, chewy cookie.

If you like chocolate chip cookies, then you will enjoy this cookie! I love chocolate chip cookies AND finding great cookbooks at bargain basement prices to add to my ever increasing cookbook collection!

These cookies are very easy to make. Melted chocolate chips give the batter it’s dark brown color. The dough also contains whole chocolate chips, so basically it’s a 2 in 1 chocolate cookie. That’s why you will like these! Seriously…how can you go wrong with chocolate, chocolate chip cookies that get all cute and “crinkly” when you bake ’em?

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

How To Make Chocolate Crinkle Cookies

These cookies are so easy to make. The first thing you will need to do is cream the butter and sugar, with an electric mixer.

Butter and granulated sugar are mixed to begin batter for chocolate crinkle cookies.

Next, melt the chocolate chips. I melted mine in the microwave. Cook on high for 30 seconds, stir well. If necessary, place back into microwave and cook and additional 30 seconds. Give them a good stir, and they should be fully melted.

Chocolate chips are melted to add to batter for chocolate crinkle cookies.

The next thing to do is mix in the melted chocolate with the batter. This is where the dough for these chocolate crinkle cookies starts to get GOOD!!!

Melted chocolate is added to batter for chocolate crinkle cookies.

The Batter For Chocolate Crinkle Cookies Is Starting To Come Together

The melted chocolate gives the batter a beautiful color. It is nice and brown in color. Now it’s time to add the remaining ingredients to the cookie batter.

After chocolate is added to cookie dough, the batter for chocolate crinkle cookies turns brown.

Now add the flour, a little at a time, to the batter. Mix the dough on slow, and continue adding flour until gone. Blend all the ingredients together.

Flour is added to chocolate crinkle cookies batter a little at a time, and mixed.

Now add the chocolate chips to the dough for chocolate crinkle cookies. The cookie dough batter is stirred, to combine.

Chocolate chips are added to the batter for the chocolate crinkle cookies.

Refrigerate the cookie dough for about 15 minutes. After you refrigerate the dough for a few minutes, the dough is much easier to roll into balls.

Shaping The Chocolate Crinkle Cookies

Shae the dough into 1½ inch balls, by rolling teaspoons of dough between your clean hands to shape into balls.. Place the balls of dough onto a large baking sheet, a couple inches apart, because they will spread out while cooking.

The dough for the chocolate crinkle cookies is rolled into small balls before baking.

Baking The Chocolate Crinkle Cookies

Bake the cookies for about 10-12 minutes at 350 degrees.  Here is one of the cookies straight out of the oven. Do you see how cute and crinkly they are? Let the cookies cool a bit before transferring them from the pan to a wire rack to finish cooling..

Chocolate crinkle cookies come out of the oven nice and wrinkly, and ready to eat!

To finish the chocolate crinkle cookies, sift a little bit of powdered sugar on top of each one!

Chocolate Crinkle Cookies are topped with sifted powdered sugar, to finish them off before eating.

Ready To Eat Some Chocolate Crinkle Cookies!

Once the cookies have a light dusting of sifted powdered sugar, they are ready to eat!  Pour yourself a cold glass of milk, and grab a couple delicious, chocolate crinkle cookies!

Chocolate Crinkle Cookies on a plate, ready to eat, with a cup of cold milk on the side.

Look at the inside of that cookie… YUM!!! I took one for the team and bit into one just so you could see the chocolate chips on the inside. You’re welcome!

The inside of the Chocolate Crinkle Cookies is chewy and fudgy!

I sure hope you will give this recipe for chocolate crinkle cookies a try. The recipe yields about 2 1/2 dozen cookies. They are scrumptious! Thank you for stopping by, and I hope you will come back soon for more recipes.

Looking For More Cookie Recipes?

If you enjoy these chocolate crinkle cookies, you might want to check out a few of my other cookies recipes. These include Butter Pecan Crisps, Flourless 3 Ingredient Peanut Butter, Butterscotch Chip, Oatmeal Raisin, Cinnamon Chip, Dipped Gingersnaps, Cranberry Orange Pinwheel, Chocolate Chip,Holiday Spritz, and many others. All of my cookie recipes can be found in the Recipe Index at the top of the page.

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: The cookbook “Company’s Coming-Christmas Gifts From the Kitchen”, by Jean Paré, pg.31. Published by Company’s Coming Publishing Unlimited, 2006

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Chocolate Crinkle Cookies
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 
Chocolate Crinkle Cookies- How can you go wrong with easy to make chocolate, chocolate chip cookies that get all cute and "crinkly" when you bake 'em?
Category: Cookies
Cuisine: American
Keyword: chocolate crinkle cookies
Servings: 30 cookies (2.5 dzn)
Calories Per Serving: 145 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 Tablespoons butter , softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 2 Tablespoons powdered sugar (for dusting finished cookies)
US Customary - Metric
Instructions
  1. Preheat oven to 350 degrees.

  2. In a large bowl or base of a stand mixer, cream butter and granulated sugar until smooth. Add eggs, one at a time. Beat well after each egg. Add vanilla and beat until batter is smooth.

  3. In a microwave safe bowl, place 1 cup chocolate chips. Heat on high in microwave for 30 seconds. Stir well. Put back in microwave for another 30 seconds. Remove, and stir until chocolate is smooth. (You can also melt chocolate chips in saucepan over low heat). Add melted chocolate to batter mixture. Continue beating until smooth.

  4. In separate bowl, whisk together flour, baking powder and salt. Add this to batter, in small increments, until flour is fully incorporated. Stir in remaining 1 cup of chocolate chips. Mix dough well. Set dough in refrigerator for 10 minutes (to slightly firm up).

  5. Roll cookie dough into 1 1/2 inch balls. Place dough balls on a greased cookie sheet, about 1 inch apart. Bake at 350 degrees for 10-12 minutes, or until edges are firm. The centers may still be a bit soft, but that's okay. Remove cookies from oven. Let them stay on cookie sheets and cool for about 5 minutes before attempting to remove them. Place cookies on wire racks to cool completely. Using a sieve or sifter, sift powdered sugar over the top of cooled cookies. Serve, and enjoy!

Nutrition Facts
Chocolate Crinkle Cookies
Amount Per Serving (1 cookie)
Calories 145 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 17mg6%
Sodium 45mg2%
Potassium 98mg3%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 11g12%
Protein 1g2%
Vitamin A 90IU2%
Calcium 19mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chocolate Crinkle Cookies- How can you go wrong with easy to make chocolate, chocolate chip cookies that get all cute and "crinkly" when you bake 'em?

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Jan
2015

BBQ Glazed Cheese & Spinach Meatballs

categories: Beef, Main Dishes
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You’ll enjoy yummy baked BBQ glazed cheese spinach meatballs, with cheddar and spinach, glazed with a homemade sweet, tangy sauce.
You'll enjoy yummy baked BBQ glazed cheese spinach meatballs, w/ cheddar and spinach, glazed with a homemade sweet, tangy sauce.
Almost 20 years ago my husband and I were served BBQ Glazed Cheese & Spinach Meatballs at our friend Carla’s home in Central California. We thought they tasted incredible, and I’ve been making them ever since! True story!

I don’t know where she got her original recipe, but I DO know that my handwritten 3×5 card is stained from nearly 20 years of making this dish.

The recipe is fairly economical, because 1½ pounds of ground beef makes about 15 good-sized meatballs which can yield several servings.

Ground beef is mixed with spinach, grated cheddar cheese, onions, and spices, formed into individual portions, and browned in a skillet. The meatballs are baked in the oven with a homemade BBQ glaze coating them. 

They come out of the oven amazingly delicious! The meatballs are simple to make, and taste GREAT, served over steamed rice. Our sons are grown men and no longer living at home, so when I make this meal for myself and my hubby, I make extra rice, so we can enjoy another meal of leftovers! Here’s how to make these BBQ glazed cheese spinach meatballs:

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

Make The Meatballs

Place the spices, ground beef, cheese, onions and spinach in a large bowl. Use a fork to completely mix these ingredients together.

Hamburger meat, cheese, onion and spinach in a bowl.

When all of the ingredients are thoroughly combined, it’s time to shape the mixture into cute, round meatballs!

Beef is mixed with other ingredients in bowl.

Shape the meat mixture into a ball, rolling each one between the palms of your clean hands! Each meatball should be about 2 inches in diameter.

A meatball being held in the palm of my hand.

Brown The Meatballs

You can make about 15 meatballs from the ground beef. Place them on aluminum foil as you make each one, before browning them in a skillet.

Meatballs are shaped and rest on aluminum foil.

Here are the meatballs, browning in the skillet. If you do not have a large enough skillet to hold all the meatballs, no problem! You will simply need to brown them in two batches.

The BBQ Glazed Cheese & Spinach Meatballs cooking in a skillet.

Brown the meatballs on all sides, but be sure NOT to cook them all the way through. They will finish cooking all the way through in the oven.

Browned meatballs in skillet.

Dip Browned Meatballs Into Flour

Remove the meatballs from the skillet once they are browned. Place a couple meatballs at a time into a small bowl of flour. Turn the meatballs gently, and cover them on all sides with flour.

All of the browned meatballs are coated in flour in small bowl.

Place the flour-coated meatballs into the baking dish, in a single layer. Now they’re ready for the BBQ sauce!

Flour coated meatballs in a glass baking dish.

Make the sweet and tangy BBQ sauce, and pour it over the tops of the meatballs. Now it’s time to bake the BBQ glazed cheese spinach meatballs!

BBQ glaze coats the meatballs in the dish.

Bake The Glazed BBQ Cheese Spinach Meatballs

When the meatballs are finished baking, remove them from the oven. The photo below shows what they look like hot, straight out of the oven. They smell so good!

BBQ glazed cheese & spinach meatballs, after baking.

Time To Eat BBQ Glazed Cheese Spinach Meatballs!

Place a few meatballs on each individual plate. We enjoy them served on top of a bed of steamed rice. Drizzle the tops of the meatballs with that delicious BBQ sauce.

Garnish with a bit of parsley flakes, and serve the glazed BBQ cheese spinach meatballs while hot. All that’s left to do is grab a fork, and dig In, and enjoy the meatballs!

Glazed meatballs are served on top of cooked rice.

This dish is especially delicious served with a side of rice, and a yummy salad or veggie. I hope you will give them a try, because I think you’re gonna love ’em!

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

Looking For More MEATBALL Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a variety of delicious recipes featuring meatballs, including:

You can find ALL of my recipes in the Recipe Index, located at the top of the page. Thanks for stopping by, and I truly hope you will come back soon for more delicious dishes. Have a great day!

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signatureRecipe Adapted from: My friend Carla Merrill

↓↓ PRINTABLE RECIPE BELOW ↓↓

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BBQ Glazed Cheese & Spinach Meatballs
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

You'll enjoy yummy baked BBQ glazed cheese spinach meatballs, w/ cheddar and spinach, glazed with a homemade sweet, tangy sauce.

Category: Entree
Cuisine: American
Keyword: BBQ glazed meatballs
Servings: 15 meatballs
Calories Per Serving: 226 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Meatballs:
  • 1 1/2 pounds ground beef
  • 1 package frozen chopped spinach , thawed completely and drained well
  • 1 small brown onion , finely chopped
  • 1 3/4 teaspoons salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 6 Tablespoons grated cheddar cheese
  • 3 Tablespoons flour
  • 2 Tablespoons oil
For sauce:
  • 2 Tablespoons white vinegar
  • 2 teaspoons prepared yellow mustard
  • 4 Tablespoons butter
  • 6 Tablespoons ketchup
  • 2/3 cup brown sugar
  • 1 Pinch dried parsley , for garnish (if desired)
US Customary - Metric
Instructions

  1. Preheat oven to 325°F.

  2. In large bowl, combine ground beef, thawed and *drained spinach* (see note), onion, salt, garlic powder, pepper, and grated cheddar. (*Note: Make sure the spinach is drained very well. Press the spinach between paper towels to absorb a lot of water!) Completely combine ingredients.

  3. Using both hands, roll/shape meat into 2" balls (make approx. 15). Set meatballs onto non-stick paper or foil while making the rest.

  4. In a large non-stick skillet, heat oil on medium-high. When hot, add meatballs. Don't move them the first couple of minutes (so they won't break apart). Brown all sides (but do not cook all the way through). Remove them to paper towels to drain. Place flour in a small bowl. Gently roll each meatball in flour. Once covered on all sides with flour, place them in an 8x8 or 9x9 baking dish. Set aside. 

  5. Make The BBQ Sauce: In a medium saucepan, combine vinegar, mustard, butter, ketchup, and brown sugar. Simmer 2-3 minutes on low heat until butter melts and ingredients are combined. Pour sauce over the top of meatballs (spoon it up to cover them all).

  6. Bake uncovered, at 325°F for 45-50 minutes. When done, transfer pan to wire rack.  To serve, place meatballs on top of steamed rice (if using); spoon sauce from pan over top. Sprinkle with parsley, if desired.  Enjoy!

Recipe Notes

If you want to make more than 15 meatballs, use 2 pounds of hamburger meat. Everything else in the recipe remains the same. You should be able to get about 20 meatballs this way. A serving size is 3-4 meatballs.

Nutrition Facts
BBQ Glazed Cheese & Spinach Meatballs
Amount Per Serving (3 meatballs)
Calories 226 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 46mg15%
Sodium 444mg19%
Potassium 241mg7%
Carbohydrates 14g5%
Sugar 11g12%
Protein 10g20%
Vitamin A 2400IU48%
Vitamin C 2.1mg3%
Calcium 88mg9%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll enjoy yummy baked BBQ glazed cheese spinach meatballs, w/ cheddar and spinach, glazed with a homemade sweet, tangy sauce.

 

 

 

 

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Jan
2015

Lime Sherbet

categories: Desserts, Ice Cream/Frozen Treats
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Who doesn’t like creamy, sweet and tangy lime sherbet? Enjoy this easy to make frozen treat in about 30 minutes, using an ice cream maker.Who doesn't like creamy, sweet and tangy lime sherbet? Enjoy this easy to make frozen treat in about 30 minutes, using an ice cream maker.
It’s the middle of winter and I’m posting a recipe for Lime Sherbet.  Eating freezing cold ice cream in the Winter!  Don’t ya just love it?

Brilliant, huh? Well, the way I figure it is that it is summer time in the Southern Hemisphere, so if you live there… this is for you!  Actually… even if you don’t live there, but love ice cream like me, I think you will like this recipe for lime sherbet. I mean, someone’s gotta eat ice cream year round, right?

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

My Lime Sherbet And Ice Cream Memories Go Way Back

I remember as a young girl how excited my sisters and I would be when our Mom would go grocery shopping and buy a carton of ice cream or orange and lime sherbet. She would let us get a taste (1 little spoonful) of the ice cream straight out of the carton when she arrived home from the store.

The ice cream would have softened up a bit on the drive home, and boy was that first taste treat wonderful! Then into the freezer it would go, to firm up. Let me tell ya, the waiting until after dinner for a little scoop of ice cream OR lime sherbet took forever!

The Benefits To Having An INDOOR Ice Cream Maker

I personally can eat ice cream or sherbet any time of day, any season… Hmmm- this explains a lot. The cool part of having an indoor ice cream freezer that conveniently produces ice cream, or in this case, lime sherbet, in about 25 minutes.

It can be snowing or raining outside, and yet we can still quickly make ice cream without a trip to the store. Be very scared… Here’s a picture of the machine we use to wreak havoc on any diet we might be on!

This is my ice cream maker. We love it!

Why pay for a carton of lime sherbet at the grocery store (including all those funny sounding ingredients) when you can make it at home with only 3 main ingredients? I guess I’m just doing my part to save on gasoline expense, or the wear and tear on my tennis shoes. Yep… that’s it… it’s a self-less thing I do when I make homemade ice cream (ha ha).

Hope you’ll give this recipe a try. This lime sherbet has just the right amount of creamy, lime tartness and sweetness to make you love it!

A spoonful of freshly made lime sherbet.

Hope you will consider trying this delicious Lime Sherbet! Have a great day.

Looking For More ICE CREAM Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have LOTS of yummy ice cream recipes, including:

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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!
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Author's signature

Recipe Source: My Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker Recipe Booklet

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Lime Sherbet
Prep Time
5 mins
Cook Time
0 mins
Freezing Time
25 mins
Total Time
30 mins
 
Who doesn't like creamy, sweet and tangy lime sherbet? Enjoy this easy to make frozen treat in about 30 minutes, using an ice cream maker.
Category: Ice Cream
Cuisine: American
Keyword: lime sherbet
Servings: 7 half cup servings
Calories Per Serving: 102 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 cups WHOLE milk (for best results)
  • 1 cup frozen limeade concentrate , thawed
  • 3 Tablespoons granulated sugar
  • several drops green food coloring (optional)
US Customary - Metric
Instructions
  1. Mix the milk, limeade concentrate and granulated sugar in a food processor or blender. If desired, add green food coloring, as well. Mix until ingredients are thoroughly combined.

  2. Turn ice cream freezer on. Pour mixture into canister of ice cream freezer. Let the ingredients mix until thickened (about 25-30 minutes).

  3. Remove ice cream from canister, and place in covered container in freezer to "ripen" for an hour or two. Serve and enjoy!

Recipe Notes

This sherbet is at it's best if you place it in covered container and let it ripen in the freezer for an hour or two. It will firm up!

Nutrition Facts
Lime Sherbet
Amount Per Serving (1 (1/2 cup serving))
Calories 102 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 10mg3%
Sodium 46mg2%
Potassium 138mg4%
Carbohydrates 15g5%
Sugar 15g17%
Protein 3g6%
Vitamin A 170IU3%
Vitamin C 1.1mg1%
Calcium 118mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Who doesn't like creamy, sweet and tangy lime sherbet? Enjoy this easy to make frozen treat in about 30 minutes, using an ice cream maker.

 

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Jan
2015

Butternut Squash Soup with Bacon

categories: Bacon, Soups, Vegetable Dishes
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Butternut Squash Soup with Bacon is creamy, thick, and absolutely DELICIOUS! Satisfy even the pickiest of eaters with a bowl of this soup on a cold day!Butternut Squash Soup with Bacon is creamy, thick, and absolutely DELICIOUS! Satisfy even the pickiest of eaters with a bowl of this soup on a cold day!

Well, let’s just start this post by saying that those two butternut squash I bought at the Farmer’s Market never knew what hit ’em. The Butternut Squash Soup With Bacon I made with them was truly outstanding! I knew I wanted to try making butternut squash soup, and found a recipe from Food & Wine that called for using pancetta, but I went for something we always seems to have around the house… BACON.

So, let me first start by telling you I have NEVER, EVER cooked butternut squash before, in the 37 years I have been married. Now that I got that off my chest, let me tell you something… this will not be the last time, either! This soup was amazing… my husband and I even had leftovers for lunch today, and it’s still tastes just as good as it did a couple of nights ago when I first made it.

The butternut squash soup is filling, incredibly delicious (especially with the bacon crumbles on top!), and the soup itself is thick and creamy. Seriously orange colored (ha ha) and seriously GOOD.  I hope you will give this soup a try… I think you’re gonna love it!

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

Prepare The Butternut Squash

Behold… the humble butternut squash… not too lovely in appearance, but boy, oh boy…it sure makes a GREAT tasting soup!

Butternut squash before baking them, to make soup.

Split the squash in half lengthwise, scoop out the seeds, add butter and salt/pepper, and into the oven they go to bake until tender

Butternut squash are halved, seeded, and butter, salt and pepper added before baking.

Here are the squash right out of the oven… that melted butter will also go into the soup. Yes, please!

Buttermilk squash are baked, and ready to use for soup!

Preparing The Butternut Squash Soup

Cook chopped onion in a bit of bacon grease in a heavy bottomed pan, then add thyme sprigs and a bay leaf. Building flavor into butternut squash soup is a GOOD thing!

Onion, thyme, and bay leaf are cooked to season butternut squash soup.

Scoop the cooked squash out of the peel and and add it to a large stockpot or Dutch oven. 

Baked butternut squash is scooped out of skin and added to soup pot.

Now you will add chicken stock to the pan. Bring this mixture to a boil, then reduce the heat and cook the butternut squash soup for 15 additional minutes.

Chicken stock is added to butternut squash soup in pot.

Time To Purée The Soup

Okay… now it’s time to blend the soup to make it nice, thick and creamy!  NOTE: My Mom gave me an immersion blender. You can use one of those OR blend the soup in batches (in blender or a food processor), till smooth and creamy. Don’t forget to remove the thyme and bay leaves before blending!

Butternut squash soup is blended with an immersion blender.

The butternut squash soup is all blended together. Stir in the whipping cream to the creamy soup. See how thick and smooth it is? Now it’s time to ladle it up into serving bowls.

Thick and creamy butternut squash soup.

Time To Serve The Butternut Squash Soup With Bacon

To serve, place bacon crumbles on top of each portion of soup. Drizzle with whipping cream, a bit of olive oil, and some extra thyme leaves (if desired). Grab a spoon, butter some warm bread, and enjoy this butternut squash soup with bacon! It is lip-smackin’ good!

Butternut Squash Soup with Bacon is served, with bread on the side!

I really hope you will try this delicious soup, and as always, my hope is you enjoy sharing this delicious meal with those you love!

Looking For More SOUP 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 yummy soup recipes you’re gonna enjoy, including:

Interested In More Recipes?

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

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

Author's signatureRecipe Adapted From: http://www.foodandwine.com/recipes/butternut-squash-soup-with-crisp-pancetta

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Butternut Squash Soup with Bacon
Prep Time
1 hr 10 mins
Cook Time
15 mins
Total Time
1 hr 25 mins
 

Creamy, thick, and delicious, this butternut squash soup with bacon will satisfy even the pickiest of taste buds on a cold day!

Category: Soup
Cuisine: American
Keyword: butternut squash soup
Servings: 8 servings
Calories Per Serving: 269 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 medium butternut squash (about 3 pounds)
  • 3 Tablespoons butter , cut into 4 slices
  • Salt and Pepper (to season)
  • 4 slices bacon , cooked crisp, then crumbled (Reserve bacon drippings in pan)
  • 2 Tablespoons bacon drippings
  • 1/2 large brown onion , chopped finely
  • 6 fresh thyme sprigs , divided
  • 1 bay leaf (found in spice section, or Mexican food section in bags)
  • 5-6 cups chicken stock (or low-sodium broth)
  • 2 Tablespoons heavy whipping cream , divided
  • olive oil (for drizzling as garnish), optional
US Customary - Metric
Instructions

  1. Preheat oven to 400 degrees. Carefully slice squash in half, lengthwise; scoop out the seeds. Put 4 squash halves cut side up, on a large cookie sheet (with edges). Put one slice of butter into each hole (where the seeds were). Season with salt and pepper. Roast butternut squash for 50-60 minutes at 400 degrees (or until tender). When tender, remove from oven. Let squash cool until it is cool enough to scoop all the squash out of the skins into a large bowl.

  2. Cook bacon in a medium skillet until very crisp. Remove bacon from pan; drain off bacon grease with the exception of 2 Tablespoons (and any little brown bits remaining in the skillet), which you leave in the skillet. Crumble bacon pieces, and set aside for garnishing soup before serving.

  3. Add chopped onion to bacon grease in skillet; cook until softened (about 5 minutes). Transfer onions and any remaining bacon grease from the skillet into a large, heavy stockpot. Stir in cooked squash, chicken stock (add 5 cups of chicken stock at first), 3 thyme sprigs (whole), and the bay leaf. Bring mixture to a boil over high heat; stir frequently. Once mixture comes to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.

  4. After 15 minutes, remove thyme sprigs and bay leaf. Discard. Using an immersion blender, blend soup until thick and creamy. If not using immersion blender, transfer soup in batches to a food processor or blender, and blend until smooth (about a minute per batch), then return soup to stockpot. If you want soup to be thinner, add an additional cup of chicken stock and stir to combine. Stir 1 Tablespoon whipping cream into soup; season with salt and pepper, to taste.

  5. Reheat soup, if necessary. Ladle soup into serving bowls. To serve, place some of the crumbled bacon onto the top middle of the soup. Drizzle a tiny bit of whipping cream onto top, then drizzle with a tiny bit of olive oil. Garnish with thyme leaves. Serve, and enjoy!

Recipe Notes

The prep time includes the time for roasting the squash. Cook the bacon, onions, etc. while squash is in oven to reduce overall time.

Nutrition Facts
Butternut Squash Soup with Bacon
Amount Per Serving (1 serving)
Calories 269 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Cholesterol 31mg10%
Sodium 578mg25%
Potassium 853mg24%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 6g7%
Protein 7g14%
Vitamin A 20155IU403%
Vitamin C 41.4mg50%
Calcium 103mg10%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Butternut Squash Soup with Bacon is creamy, thick, and absolutely DELICIOUS! Satisfy even the pickiest of eaters with a bowl of this soup on a cold day!

 

Save

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