The Grateful Girl Cooks!

22
Aug
2014

Tip Of the Day #2: How to Keep Sliced Apples From Darkening Without Using Lemon Juice!

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What a long title for a simple tip. “How To Keep Sliced Apples From Darkening Without Using Lemon Juice! Could I have possibly picked a longer title? Ha Ha.

I pick apples from a local orchard each year. This year my husband and I picked 47 pounds of apples. That was the EASY part. Then comes the hard part…peeling and storing all those sliced apples in my freezer for my Fall baking.

A few years ago I stumbled upon an “old-fashioned” way to keep the sliced apples from turning dark by using a method utilized in the “olden days”. This intrigued me, because I am constantly buying lemons (and they can be expensive) to use the juice to prevent discoloration of apples, once sliced.

Turns out the simple solution is…are you ready for it? SALT and WATER. Yep…that’s right! I guess it makes perfect sense. After all, salt IS a preservative, and now that I think about it, I’ve never heard of any pioneer women just reaching out and grabbing a lemon off their tree before making a pie.

Hmmm… there just might be something to this! So I tried it… and it works! I’ve prepared my sliced apples for storage this exact way for a couple years now and it works like a charm! I recommend it.

You simply place 1/2 cup of iodized salt in a large mixing bowl.

Add about 5 cups water; mix until combined. As you peel and slice the apples, just toss the apple slices into the salty water.

Mix the apple slices in the salty water and let them soak for a couple minutes. I slice 5-6 apples at a time in each batch.

Apples in a salt brine. — Here’s a pic of the apples swimming in the salt brine…

Remove the slices; rinse and drain them under cool water in a colander or mesh strainer. Dry the slices off a bit, and pack ’em up in freezer bags. Seal them well, and they will last for quite a long time… I recently pulled some apple slices out of my freezer from last September and they were STILL just as white as the day I sliced them.

What a budget stretcher! Buy apples when they are on sale, and freeze some for a rainy day’s baking! Hope you’ll try this tip. It really works, and will save you some of your hard earned cash!

Hope you have a great day! Thanks for stopping by.

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 (1^st and 15^th) 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.

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20
Aug
2014

Kung Pao Chicken

categories: Asian, Chicken, Main Dishes

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Who needs takeout when you can make amazing tasting Kung Pao Chicken in your own home? Serve this classic Chinese dish with rice for a great meal!
One of my favorite Chinese food entrees is Kung Pao Chicken. I almost always order it when we get take-out, or when I’m enjoying a meal at our favorite Chinese restaurant. What’s not to love? Chicken, roasted peanuts, and the little kick of heat my taste buds get when eating this dish. I don’t know where this particular recipe originated, but I got it on a 3×5 card from my Dad about 25 years ago.

I recently found the recipe card and was feeling rather nostalgic and missing my Dad (he passed away 8 years ago – I miss him dearly!) He used to love finding new recipes, and always had fun taking a turn at cooking occasionally for my Mom, myself, and my two younger sisters. So I decided to make this dish, in honor of my amazing Dad.

This particular recipe is very easy to prepare and I it tastes GREAT! Who needs take-out when you can just make this recipe (4 servings) for a fraction of the price? Hope you enjoy this recipe for Kung Pao Chicken…I know I sure did… and you can be certain I will be making this again! Here are a few pictures to show you the process:

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

How To Make Kung Pao Chicken

First, measure out the raw peanuts (no skins).

Toast the peanuts in a bit of oil in a skillet, stirring often, until golden brown (just a few minutes).

Cut the boneless, skinless chicken breasts into small chunks.

Mix together the marinade ingredients. Marinate the chicken cubes in this sauce for 30 minutes in the refrigerator. I usually use a large plastic resealable bag and pour sauce over chicken.

Put the dried red chili peppers on a cutting surface.

Snip the stem end off of the peppers. Remove all the seeds (they are the HEAT packers). Cut the red chili peppers into 1/2 ” long pieces. Set aside (discard seeds!).

Mix together ingredients for seasoning sauce. Set aside.

Cooking Kung Pao Chicken

Stir fry chicken in hot oil for a couple of minutes, until light golden brown, and cooked through. Remove chicken to paper towels to drain when done. Wipe skillet clean.

Stir fry the red chili peppers until dark in color and blistered from the heat.

Add fresh grated ginger to the darkened red chili pepper pieces.

Building Layers Of Flavor

Add the cooked chicken back into skillet with the red chili peppers and ginger. Add the seasoning sauce to the skillet, and cook until the sauce thickens.

Add the toasted peanuts to the skillet, and cook until the kung pao chicken is heated through, and then this dish is ready to serve.

Garnish the kung pao chicken with sesame seeds and chopped green onion slices. Serve over rice. Enjoy!

It’s really not too hard at all to make this great kung pao chicken from the comfort of your own kitchen! Hope you will consider making this yummy dish! Thanks for stopping by today, and I hope you will come back soon.

Looking for More ASIAN-INSPIRED Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful Asian-inspired recipes you’ll 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 (1^st and 15^th) 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.

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Kung Pao Chicken

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Who needs takeout when you can make amazing Kung Pao Chicken from the comfort of your own home? Serve this classic Chinese dish with rice for a great meal!

Category: Entree

Cuisine: Chinese

Keyword: kung pao chicken

Servings: 4

Calories Per Serving: 302 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound boneless chicken breasts (about 2 large)
5-6 pieces dry red chili pepper
1/2 cup raw peanuts (no skin)
1 teaspoon ginger , minced
1/4 cup , plus 3 Tablespoons vegetable oil (divided)

For Marinade:

1 egg white , lightly beaten
1 Tablespoon soy sauce
1 Tablespoon cornstarch

For Seasoning Sauce:

2 Tablespoons soy sauce
2 Tablespoons cooking sherry
2 teaspoons white vinegar
4 teaspoons granulated sugar
2 teaspoons sesame oil
2 Tablespoons water
2 teaspoons cornstarch

For Garnish:) optional)

1 teaspoon sesame seeds
green onion slices

US Customary - Metric

Instructions

Prepare marinade. Mix well in medium sized bowl. Cut chicken into 1" cubes. Add to marinade. Marinate chicken for 30 minutes in refrigerator.
On a cutting board, remove stem top and seeds from the dried red chili peppers. Discard stems and seeds. Use scissors to cut each chili pepper into 1/2" long pieces.
Heat a large skillet. Add 1 Tablespoon vegetable oil. Stir fry raw peanuts until they are light brown. Remove from heat,, remove from skillet and let cool.
In a small bowl, mix together ingredients for the Seasoning Sauce. Set aside.
Heat 1/4 cup of vegetable oil in skillet until very hot (but NOT smoking...). Add the chicken. Stir fry chicken for 2 minutes, then remove. Drain oil from skillet and wipe clean with paper towels.
Add 2 Tablespoons oil back into the skillet. Add the dried red chili peppers and stir fry until they turn dark. Add the minced ginger and cook for an additional 30 seconds. Turn heat to high; add chicken back into skillet. Add the Seasoning Sauce, and cook until sauce has thickened and dish is heated through. Turn off heat. Remove skillet from stove. Add toasted peanuts to skillet. Mix to combine.
Garnish with sesame seeds and sliced green onions, if desired. Serve Kung Pao Chicken on a bed of rice. ENJOY!

Nutrition Facts

Kung Pao Chicken

Amount Per Serving (1 g)

Calories 302 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Cholesterol 72mg24%

Sodium 546mg24%

Potassium 589mg17%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 5g6%

Protein 29g58%

Vitamin A 365IU7%

Vitamin C 1.7mg2%

Calcium 16mg2%

Iron 1.2mg7%

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

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19
Aug
2014

Chocolate Butterhorns

categories: Breads, Breakfast, Chocolate, Doughnuts/Pastries

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Chocolate butterhorns are made from scratch yeast rolls, with a delicious chocolate filling. Recipe yields 32, using a bread machine or made by hand.
Well, after almost a week of insane “busy-ness”, I am back to taking time out of my day to add a new recipe to this blog. Today’s recipe is for Chocolate Butterhorns. I found this recipe online a couple of years ago from Jessica Fisher (at Life As Mom.com). After looking at the recipe, I thought these rolls sounded pretty good, so I gave them a try. Delicious!

The butterhorns are filled with chocolate chips (so how bad can that be?), are easy to make, and freeze well. This chocolate butterhorns recipe makes 32 rolls, so freezing some for another time is a perfect option for busy families!

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

Making Chocolate Butterhorns

The recipe (as written) utilizes a bread machine. The dough is mixed and rises in the bread machine. The dough is then removed, rolled out, cut into portions, then chocolate pieces are added. Chocolate butterhorns are then rolled, rise again, and then are baked. That’s the instructions in a nutshell.

Do I Have To Have A Bread Machine To Make Chocolate Butterhorns?

The answer is NO. If you don’t have a bread machine, there are a couple other options, shown below.

Option #1: You can mix the dough in a stand mixer, with a dough hook.
Option # 2: You can also mix the dough by using your muscles and mixing the dough by hand.

Once Dough Is Mixed By Hand

If making the dough by hand (or stand mixer), once your dough has been mixed, place it in a lightly greased mixing bowl. Cover the dough, and place in a warm spot. Let the dough rise until it has doubled in size.

Once the dough has doubled in size, simply follow the remaining instructions in the recipe card for rolling them up, filling, baking, etc.

The dough is rolled into a circle, then cut into individual rolls. Once cut, the dough is topped with semi-sweet chocolate, rolled into crescent shapes, and baked.

To Serve

Once done, the warm butterhorns are lightly dusted with sifted powdered sugar and cocoa powder before serving.

Here is a picture of the rolls, fresh from the oven. They sure look good enough to eat!!!!

I hope you will give these soft, chocolate butterhorns a try…we really enjoyed them! I think they would also taste fantastic with seedless raspberry jam added to the chocolate chip filling! Wouldn’t THAT be decadent to sink your teeth into??? YUM.

Looking For More “From Scratch” Bread Recipes?

All of my homemade bread recipes are located in the Recipe Index, which can be found at the top of the page. A few favorites you might enjoy include:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: http://lifeasmom.com/2010/04/chocolate-butterhorns-perfect-for-freezing-perfect-for-anytime.html

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Chocolate Butterhorns

Prep Time

1 hr 30 mins

Cook Time

12 mins

Total Time

1 hr 42 mins

Chocolate butterhorns are made from scratch yeast rolls, with a delicious chocolate filling. Recipe yields 32, using a bread machine or made by hand.

Category: Bread/Breakfast

Cuisine: American

Keyword: chocolate butterhorns

Servings: 32

Calories Per Serving: 145 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For dough:

1 cup milk
1/2 cup butter , melted
2 eggs
1/2 cup granulated sugar
4 cups all-purpose flour
1 teaspoon salt
1 Tablespoon (heaping) dry active yeast

For rolls:

1 - 2 cups chocolate chips (how much you add is up to you, depending on taste preference)

For Garnish: (optional-not included in caloric calculation)

1/4 cup powdered sugar
1 Tablespoon cocoa powder

US Customary - Metric

Instructions

Place the dough ingredients in a bread machine cannister. Set controls for dough cycle and start machine. Once dough cycle has completed, remove dough from pan. Place on lightly floured work surface and divide into 4 equal parts.
Roll each section of dough into a 12 inch circle. Cut each circle into 8 pie shaped wedges. Place a small amount of chocolate chips over the surface of each individual wedge. Roll up each of the wedges, beginning at the wide part of the triangle and rolling up, ending at the point. Roll up each of the wedges, beginning at the wide part of the triangle and rolling up, ending at the point.
Place rolls on greased baking sheet or parchment paper lined baking sheet. Let rise in a warm place until doubled in size.
Bake rolls in a preheated 375 degree oven for 12-15 minutes (until golden brown). Remove from oven and cool on wire racks.
TO PREPARE AHEAD FOR FREEZING: Once you roll up the rolls, place them (point side down) on a baking sheet. Place in freezer. Once frozen, remove rolls and store them in freezer bags in freezer until you want to prepare them. To prepare the frozen rolls: Remove from bag, place on greased or parchment paper lined baking sheet. Let thaw and rise for approximately 5 hours (until rolls are doubled in size). Bake in 375 degree oven for 12-15 minutes or until golden brown.
TO GARNISH: Once rolls are baked, lightly sift cocoa powder and powdered sugar over the top of each butterhorn. Serve warm, and enjoy!

Recipe Notes

No Bread Machine Available? Here are two options to prepare the dough: Lightly spray a large mixing bowl with spray. Option #1: Mix the dough in a stand mixer, with a dough hook. Option # 2: Mix the dough by hand (really takes muscles!). Once dough is mixed, transfer to the greased mixing bowl. Cover the bowl, place in a warm spot, and let dough rise until doubled in size. One doubled in size, continue with Step #2 in recipe.

Nutrition Facts

Chocolate Butterhorns

Amount Per Serving (1 butterhorn)

Calories 145 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 19mg6%

Sodium 111mg5%

Potassium 35mg1%

Carbohydrates 21g7%

Sugar 8g9%

Protein 2g4%

Vitamin A 135IU3%

Vitamin C 0.1mg0%

Calcium 24mg2%

Iron 0.9mg5%

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

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13
Aug
2014

Grilled Ham Salad With Peaches And Goat Cheese

categories: Main Dish Salads, Main Dishes, Pork, Salads

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Looking for a filling salad? You’ll love Grilled Ham Salad on spring greens, with fresh peaches, goat cheese, toasted pecans, and balsamic dressing.

One of the gifts I received for Mother’s Day this year was a subscription to Food Network Magazine. That’s where I discovered this recipe for Grilled Ham Salad With Peaches and Goat Cheese. I was thumbing through the September 2014 issue that recently and saw the recipe for a grilled ham salad, with peaches. It got my attention), because it sounded so different from other salads I’ve made.

The combination of ham and fresh peach slices sounded interesting to me. Guess what? They go WELL together! Who knew? Plus… just about ANYTHING with fresh peaches has to be wonderful, right?

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

Well, my curiosity got the best of me and I ended up making this salad for dinner for my husband and myself a couple of nights ago. Even as I was making it, I truthfully wasn’t sure we would like it… but guess what? We both LOVED it! It was WAY better than I thought it would be, and THAT was a great surprise!

What’s IN A Grilled Ham Salad?

The grilled ham salad is a filling entree for dinner. You’ve got your meat (ham), dairy (creamy goat cheese), peaches (fruit), toasted pecans and lots of lettuce (veggies). Top it off with a homemade balsamic dressing and how could you NOT love a salad like this?

I only tweaked the original recipe just a bit. This grilled ham salad is quick to throw together, easy on the eyes, and completely delicious! I hope you will give this delicious salad a try.

Is This Grilled Ham Salad Hard To Make?

The answer is no. This grilled ham salad is not difficult at all to prepare. Ham slices are quickly grilled (indoor or outdoor), peaches are sliced, dressing is whisked together, and a delicious salad is created! It truly is a very easy salad to make!

Here’s a photo of the grilled ham salad with peaches and goat cheese (shown below), ready to eat. YUM! Sometimes just taking a chance on a new recipe ends up being a great decision when you find a GREAT tasting meal! This grilled ham salad would be a wonderful dish to serve on a hot day!

Hope you will consider making this grilled ham salad. I think you will be surprised with how good it tastes! Have a great day, and thank you for stopping by. Please come back again soon.

Looking For More MAIN COURSE SALADS?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few main course salads you might enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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

Recipe Adapted From: Food Network Magazine, September 2014 issue, pg. 82

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Grilled Ham Salad With Peaches And Goat Cheese

Prep Time

20 mins

Cook Time

6 mins

Total Time

26 mins

Looking for a filling entree salad? You'll love this Grilled Ham Salad on spring greens, with fresh peaches, goat cheese, toasted pecans, and balsamic dressing.

Category: Salad

Cuisine: American

Keyword: grilled ham salad

Servings: 4

Calories Per Serving: 649 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup pecans , chopped
1/3 cup olive oil (plus more for grill)
2 - 1 inch thick slices ham (approx. 7 oz. each)
2 Tablespoons balsamic vinegar
1 Tablespoon honey
2 teaspoons Dijon mustard
1 1/2 Tablespoons Chives , chopped
1/2 Tablespoon Tarragon (I used dried)
1 shallot , finely minced
3 fresh peaches , peeled, pitted, and sliced into 1/2 inch wedges
8 cups fresh spring greens
1 pinch Salt and black pepper , to taste
4 ounces goat cheese , crumbled

US Customary - Metric

Instructions

Preheat a grill to medium heat. (I used an indoor grill to prepare the ham)
Brush the grill lightly with olive oil. Place the ham slices on the grill; heat through (about 2-3 minutes per side). Remove the ham when heated through; set aside to cool, then slice into 1/2 inch strips. Set aside.
Lightly toast chopped pecans over medium high heat in a dry skillet. Stir pecans occasionally, until toasted (about 5-6 minutes). Be careful to not let them burn. Set pecans aside to cool.
In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, herbs and shallot. Slowly whisk the olive oil into the mixture; Mix until emulsified.
Place salad greens, pecans, ham, and peaches in salad bowl. Add the salad dressing and GENTLY toss. Season with salt and pepper to taste. Arrange salad onto serving plates, and top with crumbled goat cheese. Serve and enjoy!

Recipe Notes

**Original recipe uses 2 Tablespoons of sherry vinegar or white balsamic vinegar (instead of the regular balsamic vinegar I used).**

Nutrition Facts

Grilled Ham Salad With Peaches And Goat Cheese

Amount Per Serving (1 g)

Calories 649 Calories from Fat 450

% Daily Value*

Fat 50g77%

Saturated Fat 13g81%

Cholesterol 74mg25%

Sodium 1344mg58%

Potassium 742mg21%

Carbohydrates 22g7%

Fiber 3g13%

Sugar 16g18%

Protein 30g60%

Vitamin A 1655IU33%

Vitamin C 27.6mg33%

Calcium 82mg8%

Iron 3mg17%

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

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06
Aug
2014

Rissole Potatoes With Feta

categories: Bacon, Side Dishes, Vegetable Dishes

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

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

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

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

What Does “Rissole” Mean?

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

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

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

How To Make Rissole Potatoes

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

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

To Serve The Rissole Potatoes

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

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

Looking For More POTATO Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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

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

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Rissole Potatoes With Feta

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

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

Category: Side Dishes

Cuisine: American

Keyword: rissole potatoes

Servings: 4

Calories Per Serving: 464 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

5 strips bacon
3 green onions (white and green parts)
1/4 cup fresh parsley , chopped
1/4 cup chives , snipped
1 1/2 pounds baby new red potatoes (small)
6 Tablespoons butter (Divided)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 pound Feta cheese , crumbled (or you can use queso fresco, if desired)

US Customary - Metric

Instructions

Cook the bacon in a skillet until crispy. Remove from pan; let cool, then crumble. Set aside.
Chop the parsley and green onions; snip the chives (it's easy using kitchen scissors). Set aside.
Peel the potatoes. Put them in a large non-stick pot (or really large skillet) of salted water. The water should cover the tops of the potatoes. Bring water to a boil on high heat. Once boiling, reduce heat to a slow boil and cook potatoes (uncovered) for 10 minutes.
Drain the potatoes (gently) into a colander. Place 4 Tablespoons butter (not all of it!) in the pot or skillet. Let butter begin to melt, then gently place hot potatoes back into pan. Put a lid on pan, turn heat to medium-low, and cook potatoes for an additional 10 minutes (without removing the lid!!!).
After the 10 additional cooking minutes have passed, remove the pan or skillet cover. Turn the heat to high, and add salt and pepper to potatoes. Continue to cook (and brown) the potatoes for another 8-10 minutes. Turn the potatoes gently as they brown, so they stay whole. Spoon the butter up and over the tops of the potatoes as they cook. HINT: *Use two wooden spoons to gently turn the potatoes-works like a charm*. Once the potatoes are nicely browned on all sides (smaller potatoes will brown faster than the larger ones), remove them to serving dish.
In a separate dish, melt the remaining 2 Tablespoons of butter. To serve, pour the RESERVED butter (NOT the brown butter left in the pan) over the potatoes. Garnish potatoes with green onions, chives, crumbled bacon pieces, parsley, and top with crumbled feta cheese. Serve, and enjoy!

Nutrition Facts

Rissole Potatoes With Feta

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

Calories 464 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 18g113%

Cholesterol 88mg29%

Sodium 1263mg55%

Potassium 891mg25%

Carbohydrates 29g10%

Fiber 3g13%

Sugar 3g3%

Protein 11g22%

Vitamin A 1160IU23%

Vitamin C 22.8mg28%

Calcium 173mg17%

Iron 1.9mg11%

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

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03
Aug
2014

Grilled “THAI” PB&J Sandwich

categories: Asian, Sandwiches

514 Shares

A Grilled “Thai” PB&J Sandwich is a delicious, grown up, gourmet version of the classic peanut butter and jelly sandwich. Sounds strange, but tastes GREAT!

Look at this Grilled THAI Peanut Butter & Jelly Sandwich. What kind of crazy, weird sandwich is that anyways? A REALLY GOOD ONE. YES. It’s really THAT good.

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

How I First Discovered this Amazing Sandwich

The first I ever heard of such a crazy sounding sandwich was when my sister Joni (who was visiting from California) ordered one at our local Farmer’s Market last summer. One of the food vendors were selling these sandwiches, along with a few other gourmet grilled sandwiches.

Truth is, It sounded horrible to me, UNTIL she forced me to try a bite of her sandwich. I didn’t think it would be good a all. GULP… Here is the actual picture I took of her handing me the grilled Thai PB&J sandwich to taste for the first time (shown below).

May I just tell you truthfully that this grilled “Thai” PB&J sandwich was absolutely 100% AMAZING!!!!! That’s right… you heard me. Who ever would have believed that an ordinary old PB&J sandwich could go from “normal” to “over the top” just by adding a few…interesting…Thai-inspired ingredients!

So What Exactly Is IN This Grilled Thai PB&J Sandwich Sandwich?

Because I was curious, I decided to try and make a copycat grilled Thai PB & J sandwich myself in the comfort of my own kitchen and so I did! We have a WINNER! I have made this sandwich MANY times now, for friends and family, and they have always been surprised at how good it is!

Here’s the partial cast of characters: Peanut Butter, Orange Marmalade, Curry Powder, Sriracha Sauce, and fresh Basil. I know…weird, huh? Sounds like some definite Thai inspired flavor combos going on. You will also need some good bread and some butter for grilling, of course!

Crazy, huh? But trust me, this is an absolutely delicious “Gourmet Grown Up Version” of the traditional PB&J Sandwich that you will LOVE if you like Thai flavors. You just have to try this at least once. This is definitely NOT YOUR MAMA’S PB&J sandwich!!!!

Making it is super easy (the pictures aren’t glamorous, but how do you class up a peanut butter and jelly sandwich? Here’s how:

How To Make A Grilled Thai PB&J Sandwich

First, spread one piece of bread with butter on one side, then coat the other side of the bread with peanut butter. Spread some of the sriracha sauce on top of the peanut butter. Place the bread, butter side down, in a large skillet on medium heat.

Lightly sprinkle on some curry powder. I never measure it. Just be careful to sprinkle lightly. You don’t need a lot.

Roll up a couple of large fresh basil leaves into a tight roll like this…

Then slice the rolled basil into thin strips. The technical term for this is to “chiffonade” the basil.

Add Basil And Marmalade!

Evenly sprinkle the basil over the peanut butter side. Spread a layer of orange marmalade (I used my own homemade marmalade!) over the basil. The photo below shows the marmalade halfway spread on the sandwich. Spread the entire slice of bread with the marmalade.

Ready To Grill!

Butter one side of the second piece of bread and place it on top of the sandwich, butter side up. Grill the sandwich on both sides (just like you would a grilled cheese sandwich). I usually grill it on medium-low heat.

Grill until both sides of the sandwich are toasted and golden brown. Transfer the sandwich from the skillet onto a serving plate.

Time To Eat!

Slice the Grilled Thai PB&J Sandwich diagonally across to form two triangles. Yes, it might be a bit messy…but that’s great, because the sandwich is so GOOD! Take a bite, and enjoy this delicious sandwich.

It’s still hard to believe that this crazy sounding grilled “Thai” PB&J sandwich is so amazingly GOOD, but it’s true! I’ve made this sandwich at least twenty times since I took that first tentative bite, and it never fails to be ridiculously delicious! I hope you will give it a try.

Thanks for stopping by today! I hope you will be able to come back again soon for more recipes. Don’t forget to check out the Recipe Index, located at the top of the page to see ALL of my recipes. 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 (1^st and 15^th) 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.

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Grilled "THAI" PB&J Sandwich

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

A Grilled "Thai" PB & J Sandwich is a delicious, grown up, gourmet version of the classic peanut butter and jelly sandwich. Sounds strange, but tastes GREAT!

Category: Sandwich

Cuisine: Thai

Keyword: thai pb&j sandwich

Servings: 1 sandwich

Calories Per Serving: 366 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 slices good quality bread
butter (to spread on one side of each piece of bread)
peanut butter (enough to cover one piece of bread
orange marmalade (enough to cover one slice of bread)
1/2 - 1 teaspoon sriracha sauce (hot chile sauce found in Asian section of grocery store)
curry powder (I don't measure...just light sprinkle over one side of bread)
2 large , fresh basil leaves

US Customary - Metric

Instructions

Spread one side of one piece of bread with butter. Place butter side down in skillet.
Spread peanut butter on top of the slice of bread in skillet to cover. Spread sriracha sauce over the peanut butter evenly. Lightly sprinkle with curry powder. Roll and slice the fresh basil leaves. Sprinkle evenly over peanut butter. Carefully spread orange marmalade over sliced basil leaves. Butter one side of the second piece of bread. Put on top of marmalade, butter side up.
Grill sandwich on medium heat, turning during cooking. Grill until each side is toasted and golden brown. Remove hot sandwich to serving plate. Cut on the diagonal, and serve! Enjoy!

Nutrition Facts

Grilled "THAI" PB&J Sandwich

Amount Per Serving (1 sandwich)

Calories 366 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g38%

Cholesterol 21mg7%

Sodium 576mg25%

Potassium 222mg6%

Carbohydrates 47g16%

Fiber 3g13%

Sugar 17g19%

Protein 10g20%

Vitamin A 250IU5%

Vitamin C 4mg5%

Calcium 77mg8%

Iron 2.3mg13%

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

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01
Aug
2014

Oven-Roasted Carrots

categories: From Our Veggie Garden, Side Dishes, Vegetable Dishes

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Oven Roasted Carrots are simple to make, delicious and healthy, and are a perfect vegetable side dish for beef, chicken, pork or fish.

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

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

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

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

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

Prepare The Carrots For Roasting

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

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

How Long To Cook The Oven Roasted Carrots

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

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

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

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

Looking For More Vegetable Side Dishes?

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

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Oven-Roasted Carrots

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

Oven Roasted Carrots are simple to make, delicious and healthy, and are a perfect vegetable side dish for beef, chicken, pork or fish.

Category: Side Dish

Cuisine: American

Keyword: oven roasted carrots

Servings: 4 servings

Calories Per Serving: 124 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

15-20 small carrots (I used rainbow carrots, but any carrots will be fine)
1-2 Tablespoons olive oil
Salt
Pepper
Garlic Powder

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Scrub carrots well, to clean. Peel them if you want, but it not necessary. You can also leave an inch or so of the green carrot tops on, if you wish (adds color to the veggies).
In a medium bowl, place the whole carrots. Add the olive oil. Mix gently, to coat the carrots. Season with a little salt, pepper, and a little bit (approximately 1/8 teaspoon) of garlic powder. Mix well to combine. Place carrots in a single layer on a baking sheet.
Bake carrots at 350 degrees for approximately 30 minutes, or until carrots are fork-tender. Turn carrots over on baking sheet half way through the baking time. Carrots are done when they are fork-tender. Serve, and enjoy!

Nutrition Facts

Oven-Roasted Carrots

Amount Per Serving (1 g)

Calories 124 Calories from Fat 36

% Daily Value*

Fat 4g6%

Sodium 157mg7%

Potassium 732mg21%

Carbohydrates 21g7%

Fiber 6g25%

Sugar 10g11%

Protein 2g4%

Vitamin A 38215IU764%

Vitamin C 13.5mg16%

Calcium 75mg8%

Iron 0.7mg4%

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

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30
Jul
2014

Fresh Peach Salsa!

categories: Appetizers

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Fresh peach salsa is a quick, delicious appetizer! This fruit salsa is yummy with tortilla chips, or it can be served on grilled chicken or fish.

Here’s a really easy and delicious recipe for Fresh Peach Salsa! It’s perfect as an appetizer (with tortilla chips), in the summer when peaches are at their prime! The salsa also tastes wonderful served on top of grilled chicken or fish!

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

I went peach picking a few days ago. In about 20 minutes, I picked 25 pounds of juicy fresh peaches at a local U-Pick farm. I got them home safely without bruising the fruit, then was faced with a wonderful “problem”. What to do with all those delicious peaches? Such a dilemma!

Over the past few days I’ve made peach jam, dehydrated peach slices, and flash frozen 10 pounds of peaches to pull from the freezer in the middle of winter. I’ve given away peaches to neighbors, eaten peaches with yogurt, etc., and still have peaches left!

Making Fresh Peach Salsa Is Easy!

Yesterday I decided to make a quick peach salsa to have around for a snack to munch on with some tortilla chips. So that’s what I did! I ran out back to our garden and got a red onion, some cilantro and a jalapeno. I came back inside and quickly and easily made this fresh peach salsa. It’s delicious! It has a lovely sweet taste from those fresh, juicy peaches, and just a touch of heat from the jalapeno…perfect for a hot, summer evening.

Sure glad I used some of those fresh peaches to make this fresh peach salsa! Here’s a picture of my haul. Now that’s 25 pounds of juicy goodness!

Make The Fresh Peach Salsa

Making this fresh peach salsa is simple. Peel, chop and mix the ingredients together. THAT’S IT! Oh yeah… grab a big bag of tortilla chips, because you will need those, too! I hope you will enjoy summer’s bounty of fresh peaches…and make this tasty salsa! It’s easy.

Shown below are the simple ingredients in a bowl, ready to mix up. Give them a good stir, and then the fresh peach salsa is done, and is ready to enjoy! EASY!

Ready To Eat!

Grab the tortilla chips, and take a big old scoop of this yummy fresh peach salsa! You and your family or guests will enjoy the sweetness of the fresh peaches paired with the cilantro and onion flavors. It really is quite yummy.

The delicious flavors of summer are fully present in this delicious fresh peach salsa. I hope you enjoy making some for your family and friends this summer.

Looking For More Delicious APPETIZER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few family favorite appetizer 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 (1^st and 15^th) 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.

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Fresh Peach Salsa!

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Fresh peach salsa is a quick, delicious appetizer! This fruit salsa is yummy with tortilla chips, or it can be served on grilled chicken or fish.

Category: Appetizer

Cuisine: Mexican

Keyword: fresh peach salsa

Servings: 2 cups (total)

Calories Per Serving: 23 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 Large ripe peaches , peeled, pitted and chopped
2 Tablespoons red onion , chopped
2 Tablespoons cilantro , chopped (or torn into small pieces)
1 Tablespoon jalapeno pepper , finely chopped
Juice of 1/2 a lime
Pinch of salt (to taste...very light!)

US Customary - Metric

Instructions

Place all ingredients in a medium mixing bowl.
Stir until combined.
Cover and refrigerate for 1 hour to let flavors blend.
Serve with tortilla chips for dipping, and enjoy!

Recipe Notes

NOTE: This salsa also tastes wonderful served on top of grilled chicken or fish!

Nutrition Facts

Fresh Peach Salsa!

Amount Per Serving (0.25 cup)

Calories 23

% Daily Value*

Potassium 111mg3%

Carbohydrates 5g2%

Sugar 4g4%

Vitamin A 210IU4%

Vitamin C 6.7mg8%

Calcium 3mg0%

Iron 0.1mg1%

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

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26
Jul
2014

Easy Chocolate Mousse

categories: Chocolate, Desserts

38 Shares

Make light and creamy, easy chocolate mousse in about 10 minutes! This yummy treat can be eaten as is, or added to cakes or puff pastry!

If you enjoy decadent desserts, you will love this very easy to prepare recipe for Chocolate Mousse! This classic dessert can be eaten just as it is, or it can be used as filling for other desserts! The possibilities are endless! For a creamy light chocolate dessert, it sure can be flexible!

You can also sandwich chocolate mousse in between layers of baked puff pastry or cakes, with fresh fruit (raspberries or chocolate go especially well with this creamy treat).

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

Chocolate Mousse Only Takes About 10 Minutes To Make!

From start to finish, this easy chocolate mousse dessert will only take about 10 minutes to prepare. Gelatin, whipping cream, sugar, vanilla and cocoa powder are about the only ingredients needed to make this dessert!

After being fully blended until light and fluffy, the dessert is chilled in the refrigerator. Once the chocolate mousse is nice and cold, it can be served as a wonderful dessert! Hope you enjoy it!

Looking For More Creamy DESSERT Recipes?

You can find all of my dessert recipes in the Recipe Index, located at the top of the page. The desserts 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 (1^st and 15^th) 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.

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Recipe Adapted From: https://www.hersheys.com/recipes/recipe-details.aspx?id=5146

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Easy Chocolate Mousse

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Make light and creamy, easy chocolate mousse in about 10 minutes! This yummy treat can be eaten as is, or added to cakes or puff pastry!

Category: Desssert

Cuisine: American

Keyword: chocolate mousse

Servings: 4 servings

Calories Per Serving: 320 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 teaspoon unflavored gelatin
1 Tablespoon cold water
2 Tablespoons boiling water
1/2 cup granulated sugar
1/4 cup Hershey's cocoa powder
1 cup (1/2 pint) COLD whipping cream (I use heavy whipping cream)
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Place the cold water in a small cup or bowl. Sprinkle the gelatin powder over the top of the water. Let the mixture stand for 1 minute (this softens the gelatin). Add the boiling water to the gelatin mixture; stir until the gelatin has completely dissolved in the hot water. Set aside and let mixture cool slightly.
In a medium sized bowl, mix the granulated sugar and the cocoa powder together to combine. Add the whipping cream and the vanilla extract. Using an electric mixer, beat on medium speed until the mixture is stiff (you may need to scrape the bottom of the bowl occasionally). Add the gelatin mixture to the cream mixture. Beat until it is well blended.
Place mousse into individual serving cups, cover and refrigerate until completely chilled. Serve and enjoy!

Nutrition Facts

Easy Chocolate Mousse

Amount Per Serving (1 serving)

Calories 320 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 14g88%

Cholesterol 81mg27%

Sodium 26mg1%

Potassium 126mg4%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 25g28%

Protein 3g6%

Vitamin A 875IU18%

Vitamin C 0.3mg0%

Calcium 46mg5%

Iron 0.7mg4%

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

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23
Jul
2014

Strawberry-Rhubarb Pie

categories: Desserts, Pies/Tarts

23 Shares

Nothing beats the taste of a classic strawberry-rhubarb pie! This double crusted pie is delicious, packed with fresh fruit, and is quite easy to make!

One of my husband’s all-time favorite desserts is an old-fashioned Strawberry-Rhubarb Pie! And today, I am going to share the recipe I use for making this sweet-tangy treat!

I grow rhubarb in my backyard raised beds and container garden, but was delighted to receive some rhubarb from my friend Debbie’s backyard garden recently. I was looking for recipes for using rhubarb, but decided to make a pie for my hubby because I love him. and knew he would enjoy it (insert cheesy grin here).

I found this recipe on Pinterest and was surprised that it contained brown sugar… that got my interest, so I tried this recipe. I sure am glad I did! This strawberry-rhubarb pie is all-around fantastic! I used my Mom’s tried and true recipe for the pie crust, too (DIY-Mom’s Pie Crust)! The recipe is even easier if you use pre-made pie crust dough from the store! If you love strawberries, I’m positive you will love this…and the extra little twang the rhubarb gives to this pie. Truly delicious! Here’s how to make it:

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

Prepare The Fresh Strawberries And Rhubarb

Look at that beautiful rhubarb and those gorgeous strawberries! Now go crazy and slice them all up.

Chop, Chop, or should I say Slice, Slice? Rinse the rhubarb, then slice it up!

There’s nothing like fresh strawberries and rhubarb in the Spring and early summer! They are SO colorful! The fresh strawberries are also sliced up, and then you’re ready to make this delicious strawberry-rhubarb pie!

Prepare The Strawberry-Rhubarb Pie Filling

Place the sliced rhubarb and strawberries into a large mixing bowl, and add the rest of the ingredients. Mix these pie filling ingredients well, so they are totally combined.

Fill The Pie Crust

Pour the strawberry-rhubarb pie filling into an unbaked pie crust. Dot the top of the filling with cold chunks of butter.

Place Another Pie Crust On Top Of Filling

Place either a regular crust on top of the pie filling or make a lattice top crust. Crimp the edges to form the pie crust, and seal the two crusts together. I failed miserably at this lattice crust. I didn’t notice the weave was wrong until AFTER pie was baked…oh well! It really doesn’t matter, because the pie still tastes fantastic!

You can also lay a second pie crust on top and seal the two crusts together, instead of making a lattice crust. This is much easier way to make the crust, if desired. Remember to flute the edges to form a nice crust edge on the pie, after sealing the crusts together.

Bake The Strawberry-Rhubarb Pie

Place the pie in a 400° F. oven and cook for 20 minutes. Reduce the heat to 350°, and bake the strawberry-rhubarb pie for another 25 minutes. The pie crust should be nice and golden in color when done. Let the pie cool down a bit before slicing, and then serve a slice of pie with a nice scoop of vanilla ice cream!

Grab a plate and a fork, and a carton of vanilla ice cream! It’s time to dig into this strawberry-rhubarb pie.YUM!

Hope you enjoy this yummy strawberry-rhubarb pie! We sure do love it! Have a great day, friends, and thank you for stopping by. I hope you will come back again soon for more delicious recipes..

Looking For More PIE Recipes?

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

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe slightly adapted from: http://www.the-baker-chick.com/2013/05/classic-strawberry-rhubarb-pie/?utm_source=feedly&utm_medium=feed&utm_campaign=Feed%3A%20TheBakerChick%20%28The%20Baker%20Chick%29

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Strawberry-Rhubarb Pie

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Nothing beats the taste of a classic strawberry-rhubarb pie! This double crusted pie is delicious, packed with fresh fruit, and is quite easy to make!

Category: Dessert

Cuisine: American

Keyword: strawberry-rhubarb pie

Servings: 8 slices

Calories Per Serving: 346 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 unbaked pie crusts (purchased or homemade - one for top and one for bottom crust)
3 1/2 cups chopped rhubarb
3 1/2 cup sliced strawberries
1 Tablespoon lemon juice
1/2 cup granulated sugar
1/4 cup brown sugar (I used dark brown sugar)
1/4 cup all-purpose flour (original recipe called for tapioca flour)
pinch of salt
2 Tablespoons cold butter , cut into small chunks
cream or milk , for lightly brushing top of pie crust
raw sugar , for sprinkling on top of pie crust

US Customary - Metric

Instructions

Preheat oven to 400 degrees F.
If making your own pie crusts, roll the dough into a 12 inch circle, fold it in half and transfer carefully to a 9 inch pie pan. Set second crust aside until ready to top the pie filling.
Place the sliced strawberries, rhubarb, granulated and brown sugars, lemon juice, salt and flour in a large mixing bowl. Mix well to combine.
Carefully pour the pie filling into the bottom crust. Dot the top of the filling with the butter chunks. Place second crust completely over the pie filling and seal, or make a lattice crust with the second crust. (it's your call!) Seal the edges of the crust, and form the crimped edges as desired.
Using a pastry brush, lightly brush the crust top with the cream or milk, then sprinkle lightly with raw sugar.
Place pie in oven; bake at 400 degrees for 20 minutes, then reduce the heat to 350 degrees and bake for another 25 minutes or the crust is a golden color. The pie filling will be bubbly and HOT!
Remove the finished pie from oven. Set aside for several hours while the filling cools (the filling will thicken a bit as it sits).
Serve with a scoop of vanilla ice cream... and ENJOY!

Nutrition Facts

Strawberry-Rhubarb Pie

Amount Per Serving (1 slice)

Calories 346 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Cholesterol 7mg2%

Sodium 209mg9%

Potassium 300mg9%

Carbohydrates 51g17%

Fiber 3g13%

Sugar 24g27%

Protein 4g8%

Vitamin A 150IU3%

Vitamin C 42.1mg51%

Calcium 72mg7%

Iron 1.7mg9%

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

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How To Make Kung Pao Chicken

Cooking Kung Pao Chicken

Building Layers Of Flavor

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Making Chocolate Butterhorns

Do I Have To Have A Bread Machine To Make Chocolate Butterhorns?

Once Dough Is Mixed By Hand

To Serve

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What’s IN A Grilled Ham Salad?

Is This Grilled Ham Salad Hard To Make?

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What Does “Rissole” Mean?

How To Make Rissole Potatoes

To Serve The Rissole Potatoes

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How I First Discovered this Amazing Sandwich

So What Exactly Is IN This Grilled Thai PB&J Sandwich Sandwich?

How To Make A Grilled Thai PB&J Sandwich

Add Basil And Marmalade!

Ready To Grill!

Time To Eat!

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Prepare The Carrots For Roasting

How Long To Cook The Oven Roasted Carrots

Looking For More Vegetable Side Dishes?

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Making Fresh Peach Salsa Is Easy!

Make The Fresh Peach Salsa

Ready To Eat!

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Chocolate Mousse Only Takes About 10 Minutes To Make!

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Prepare The Fresh Strawberries And Rhubarb

Prepare The Strawberry-Rhubarb Pie Filling

Fill The Pie Crust

Place Another Pie Crust On Top Of Filling

Bake The Strawberry-Rhubarb Pie

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