The Grateful Girl Cooks!

04
Sep
2023

Creamy Butternut Squash Bisque

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

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

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

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

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

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

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

A Word About The Butternut Squash

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

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

Cook The Butternut Squash In The Microwave

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

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

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

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

Cook The Onions, Garlic And Red Bell Peppers

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

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

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

Add The Butternut Squash And Spices

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

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

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

Blend The Soup

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

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

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

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

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

Serve The Creamy Butternut Squash Bisque

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

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

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

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

Looking For More VEGETABLE SOUP Recipes?

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

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

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0 from 0 votes

Creamy Butternut Squash Bisque

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

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

Category: Main Dish, Side Dish, Soup

Cuisine: All Cuisines

Keyword: creamy butternut squash bisque

Servings: 4

Calories Per Serving: 166 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

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

US Customary - Metric

Instructions

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

Nutrition Facts

Creamy Butternut Squash Bisque

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

Calories 166 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.4g3%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 1g

Cholesterol 3mg1%

Sodium 710mg31%

Potassium 961mg27%

Carbohydrates 35g12%

Fiber 6g25%

Sugar 11g12%

Protein 5g10%

Vitamin A 21450IU429%

Vitamin C 106mg128%

Calcium 157mg16%

Iron 2mg11%

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

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31
Aug
2023

Banana Oat Pancakes

categories: Breakfast

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It’s really easy to make Banana Oat Pancakes from scratch in only a few minutes! Ground cinnamon and banana add great flavor to the batter!

Do you enjoy pancakes for breakfast? We have them occasionally, and I’m always amazed at the many recipes and flavor combinations available to make yummy pancakes.

This recipe for banana oat pancakes is delightfully EASY, and delicious. Old fashioned oats, cinnamon and mashed banana give these pancakes their nice texture and great flavor.

If you’re looking for a pancake recipe (from scratch) to try, may I suggest these? Here’s how to make banana oat pancakes.

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

Make The Pancake Batter

Combine all purpose flour, old-fashioned oats, sugar, baking powder, and cinnamon in a large mixing bowl.

In a separate bowl, mix together one egg, milk, a mashed ripe banana, and vegetable oil until well-combined. This mixture will be fairly “lumpy”, due to the mashed banana.

TIP: Use a very ripe banana (with lots of brown spots), because they help sweeten the batter more than a barely ripe banana!

Pour the “wet” ingredients into the bowl with the “dry” ingredients. Stir only until the batter is blended, being careful not to overmix it.

Cook The Banana Oat Pancakes

Spray a large non-stick skillet (or grill) with non-stick baking spray. Heat the skillet on Medium-high heat until very hot, but not smoking.

Pour the batter for the banana oat pancakes into the skillet using ¼ cup for each pancake. Use the bottom of the cup (or a spoon) to round out the pancakes in the skillet.

Let the pancakes cook undisturbed, until bubbles form on top and around the edges, and the bottom begins to brown.

Carefully flip the banana oat pancakes to the other side, and continue cooking until the bottom has browned, and the pancakes are set and cooked through.

Remove the pancakes from the skillet, and repeat process with remaining batter. I lightly spray the skillet again before adding the next batch of batter.

Keep the finished pancakes warm while you finish using up all the pancake batter.

Ready To Eat!

Serve the pancakes warm with butter and pancake syrup, and dig in! The banana oat pancakes are light and fluffy, and have a lovely banana flavor, with a slight hint of cinnamon. They’re delicious!

I hope you have the opportunity to make these banana oat pancakes for those you love. They are so simple to make, and taste wonderful.

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

Looking For More PANCAKE Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Original recipe source: “Taste of Home” magazine, Dec./Jan. 2005 issue, page 21, published by Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Banana Oat Pancakes

Prep Time

5 mins

Cook Time

7 mins

Total Time

12 mins

It's really easy to make Banana Oat Pancakes from scratch in only a few minutes! Ground cinnamon and banana add great flavor to the batter!

Category: Breakfast

Cuisine: All Cuisines

Keyword: banana oat pancakes

Servings: 7 pancakes

Calories Per Serving: 220 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1⅓ cups all purpose flour
¾ cup old-fashioned oats
1 Tablespoon granulated sugar
2 teaspoons baking powder
¾ teaspoon ground cinnamon
1⅓ cups milk
1 cup mashed ripe banana
1 large egg
2 Tablespoons vegetable oil

US Customary - Metric

Instructions

Dry ingredients: Combine flour, oats, sugar, baking powder, and cinnamon in large mixing bowl.
Wet Ingredients: In separate bowl, mix egg, milk, mashed banana, and oil until well-combined.
Pour "wet" ingredients into bowl with "dry" ingredients. Stir only until batter is blended. Do not overmix.
Spray large non-stick skillet (or grill) with non-stick baking spray. Heat on Medium-high until very hot, but not smoking. Pour pancake batter into skillet using ¼ cup for each pancake. Use bottom of the cup (or a spoon) to round out pancakes in skillet. Cook pancakes undisturbed, until bubbles form on top and around edges, and the bottom begins to brown.
Carefully flip pancakes to the other side with a spatula; continue cooking until bottom has browned, and pancakes are set/cooked through. Remove pancakes from skillet; repeat process with remaining batter, lightly spraying skillet before adding batter. Keep pancakes warm while you finish cooking remaining pancakes.
Serve pancakes warm with butter and pancake syrup, and enjoy!

Recipe Notes

NOTE: Caloric calculation made using 1% milk.

Nutrition Facts

Banana Oat Pancakes

Amount Per Serving (1 pancake)

Calories 220 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 1g

Cholesterol 29mg10%

Sodium 30mg1%

Potassium 370mg11%

Carbohydrates 36g12%

Fiber 2g8%

Sugar 8g9%

Protein 6g12%

Vitamin A 148IU3%

Vitamin C 3mg4%

Calcium 122mg12%

Iron 2mg11%

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

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27
Aug
2023

Dilly Bread

categories: Breads

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Dilly Bread is a yummy homemade yeast bread. It’s light in texture, flavored with dill seed & dried onion, and best served warm with butter!

If you enjoy the smell and taste of homemade bread, then I enthusiastically recommend this recipe for Dilly Bread to you!

Dilly bread is a yeast bread, which means it will take a bit of “inactive prep time” to let the dough rise, but if you’ve got the time, then you’ve got to try this scrumptious bread!

The dough is interesting in that it has cottage cheese in it. I know… what? When I first saw the recipe years ago in one of my old cookbooks, I thought adding cottage cheese was odd! However, after making this loaf, I’ve found you can’t taste it, and it adds protein, too.

The bread loaf is also studded with dried dill seeds and dried minced onions, which give this bread AMAZING flavor. It’s so delicious, I can hardly keep myself from eating the entire loaf!

I think you will love this bread, which is “practically perfect” eaten on its own (with butter!), or as a side dish for a variety of meals. Here’s how to make it.

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

A Little Bit Of Prep

The first thing you need to do is put the cottage cheese and butter in a small saucepan. Turn the heat to Low and heat and stir it only until the butter melts and the mixture is warm (not hot). Set the pan aside.

Next, in a separate bowl, add the active dry yeast, then add ¼ cup of warm (110°F) water. The water needs to be no hotter than this temperature or it can kill the yeast.

Stir the yeast and water together, then let it sit for 5 minutes. The yeast mix should become bubbly, indicating the yeast is alive and active.

Prepare The Dilly Bread Dough

In a large mixing bowl, combine an egg, granulated sugar, dried minced onion, dill seeds, salt, and baking soda. Stir until well-combined.

Add the cottage cheese/butter mixture to the bowl, then add the yeast mixture. Stir this, to combine the ingredients.

Add all purpose flour to the bowl, and stir to fully incorporate the flour into the wet ingredients. You will end up with a fairly stiff dough.

Time To Let The Dough Rise

Cover the bowl of bread dough very well with plastic wrap. Place the dough in a warm spot, free from drafts. Sometimes I even cover the bowl with several towels to keep it warm.

Let the dough rise for about one hour, or until it has doubled in size. Once done, use a large spoon to tap down the dough, which lets some of the air and volume out. Do not knead the dough.

Generously grease the bottom and sides of a 9″ x 5″ loaf pan (spray the pan with non-stick spray, or use oil or shortening to do this). Spoon the thick bread dough into the prepared pan, then spread the dough out, covering the bottom of the pan.

Cover the pan tightly with plastic wrap. Let the dough rise (again) in a warm place for 40 minutes, or until it has doubled in size.

Toward the end of this time, preheat your oven to 350°F, because the next step is to finally bake this delicious bread.

Bake The Dilly Bread

Now it’s time to bake the Dilly Bread… hooray! All your hard work of watching and waiting for the dough to rise will pay off (ha ha!).

Bake on a middle oven rack at 350°F. for 35 minutes, or until a toothpick inserted into the top of the loaf comes out clean. The finished dilly bread should be nice and golden brown on the surface, too!

Transfer the pan to a wire rack to cool for about 15 minutes, before removing the loaf from the pan. Run a butter knife around the edges of the pan, then invert the pan. If you greased your pan really well, the loaf should practically fall out!

Finish cooling the dilly bread on the wire rack, after removing it from the pan.

Time For A Warm Slice Of Dilly Bread!

Slice the bread into 1″ slices once it is warm (and not burning hot). We love to add softened butter to each warm slice, too.

The dilly bread is absolutely DELICIOUS! There is a lot of flavor, and the bread itself is NOT dense, but light and fluffy!

I really hope you enjoy making a loaf of dilly bread for yourself and those you love. It’s one of my favorite savory bread recipes, and I really trust you’ll love it, too!

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

Looking for More HOMEMADE BREAD Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Facebook page: The Grateful Girl Cooks!
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Original recipe source: “A Taste Of Oregon”, page 153, published in 1980 by The Junior League of Eugene, Inc.

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0 from 0 votes

Dilly Bread

Prep Time

10 mins

Cook Time

35 mins

Rising Time (inactive prep)

1 hr 45 mins

Total Time

2 hrs 30 mins

Dilly Bread is a yummy homemade yeast bread. It's light in texture, flavored with dill seed & dried onion, and best served warm with butter!

Category: Bread

Cuisine: All Cuisines

Keyword: dilly bread

Servings: 9 slices

Calories Per Serving: 183 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup small curd cottage cheese
1 Tablespoon butter
2¼ teaspoons active dry yeast = 1 small packet
¼ cup warm water (110℉) NOT hot
1 large egg
2 Tablespoons granulated sugar* *generous Tablespoons!
2 Tablespoons dried, minced onion
2 teaspoons dried dill seed* *generous teaspoons!
1 teaspoon salt
¼ teaspoon baking soda
2½ cups all purpose flour

US Customary - Metric

Instructions

Put cottage cheese and butter in a small saucepan. Heat on Low and stir only until butter melts and mixture is warm (not hot). Remove from heat; set aside.
In separate bowl, add yeast, then add ¼ cup of warm (110°F) water. The water needs to be no hotter than this temp. or it can kill the yeast. Stir to dissolve yeast, then let it sit 5 minutes. Mixture should become bubbly.
In a large mixing bowl, combine an egg, granulated sugar, dried minced onion, dill seeds, salt, and baking soda. Stir until well-combined. Add cottage cheese/butter mixture, then yeast mixture. Stir well, to combine. Add flour; stir to combine. You'll end up with a fairly stiff dough.
Cover bowl tightly with plastic wrap. Place bowl in a warm spot, free from drafts. Let dough rise for 1 hour, or until doubled in size. Once done, use large spoon to tap down the dough. Do not knead the dough.
Generously grease bottom and sides of a 9 x 5 loaf pan (spray or use oil/shortening to do this). Spoon dough into prepared pan, then spread the thick dough out, covering bottom of pan. Cover pan tightly with plastic wrap. Let dough rise (again) in a warm place for 40 minutes, or until doubled in size.
Preheat oven to 350℉.
Bake on middle oven rack at 350°F. for 35 minutes, until golden brown, and a toothpick inserted in the top comes out clean. Transfer pan to a wire rack; cool 15 minutes before removing bread. Run a butter knife around edges of pan, then invert to remove. Cool on wire rack, after removing it from pan. Slice & enjoy!

Nutrition Facts

Dilly Bread

Amount Per Serving (1 slice (1/9 of total))

Calories 183 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 0.1g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 25mg8%

Sodium 411mg18%

Potassium 95mg3%

Carbohydrates 32g11%

Fiber 1g4%

Sugar 4g4%

Protein 8g16%

Vitamin A 79IU2%

Vitamin C 0.5mg1%

Calcium 37mg4%

Iron 2mg11%

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

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23
Aug
2023

Grilled Marmalade Chicken

categories: Chicken, For The BBQ Grill, Main Dishes

14 Shares

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Grilled Marmalade Chicken is an easy to make dish, featuring chicken breasts basted with a flavorful orange marmalade, lime, and ginger sauce.

Looking for a simple, but delectable main dish? Read on, and see how easy it is to make flavorful grilled marmalade chicken!

Boneless chicken breasts get added flavor from an easy-to-make citrus sauce, which can be made in about a minute!

Place lightly seasoned chicken onto a BBQ or indoor grill, baste with the sauce, cook… and BOOM! About 12 minutes later, you will be sitting down to enjoy this delicious dish. Here’s how to make it.

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

Make The Marmalade Sauce

The marmalade sauce is the real star of this show, and it only takes a minute to make using 3 items (orange marmalade, a lime, and fresh ginger), and it’s packed with flavor!

Place orange marmalade, fresh lime juice, finely grated lime zest, and grated fresh ginger in a small bowl. Stir well, to combine the ingredients.

That’s it! See how easy it is to make this sauce for the chicken? Set the sauce aside for a moment while you prep the chicken breasts.

Prepare The Chicken Breasts

Pat four, thin (4 oz. each), boneless chicken breasts dry using paper towels, to absorb excess moisture.

Lightly season the chicken with salt and pepper. The next (and final) step is to grill the chicken.

To Grill Outside Or Inside?

There are two ways to grill the chicken. You can grill it outside over medium-hot coals on a BBQ grill, OR you can cook them inside on a grill ridged pan (as shown below).

Either way will work, and the process is the same! The chicken cooks very quickly, so I find it more convenient to cook this dish inside, rather than taking extra time to heat charcoal briquettes on our BBQ grill outside. Whichever method you prefer, go for it!

Making Grilled Marmalade Chicken

If cooking inside, generously oil the grill pan (if using outside, lightly oil the grill grates). You don’t want the chicken to stick!

Turn the heat to Medium-High and add the seasoned chicken breasts once the grill is very hot (but not smoking).

Baste the top of each chicken breast with the marmalade sauce (use ½ the total amount), reserving the remaining sauce for later.

Cook the chicken breasts for 6 minutes, without moving them, on the hot grill.

After the chicken has cooked for 6 minutes, flip the chicken breasts to the other side (shown below). Brush the remaining marmalade sauce over the top of each piece.

Continue to cook the chicken an additional 5-6 minutes, or until it’s cooked through, with an internal temperature of 165°F.

TIP: During the last minute of cooking, you can turn the chicken back over to further brown the first side before serving.

Serve The Grilled Marmalade Chicken

Transfer the grilled marmalade chicken from the heat source and place on serving plates. Serve immediately, while hot.

I am confident you’ll enjoy the bright, tangy flavor of this citrus sauce-topped chicken! It’s such a simple recipe.

Thanks for stopping by today. I really hope you (and those you love) will enjoy this simple, grilled marmalade chicken. We sure do!

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

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious chicken recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Original recipe source: Beth Evins, in “Southern Living 1992 Annual Recipes”, page 123, published by Oxmoor House

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Grilled Marmalade Chicken

Prep Time

3 mins

Cook Time

12 mins

Total Time

15 mins

Grilled Marmalade Chicken is an easy to make dish, featuring chicken breasts basted with a flavorful orange marmalade, lime, and ginger sauce.

Category: Main Course

Cuisine: All Cuisines

Keyword: grilled marmalade chicken

Servings: 4

Calories Per Serving: 169 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 boneless chicken breasts (thin, 4 ounces each)
½ teaspoon salt to lightly season chicken
¼ teaspoon black pepper to lightly season chicken

For Marmalade Sauce

3 Tablespoons orange marmalade
2 Tablespoons fresh lime juice
¼ teaspoon lime zest finely grated green peel
½ Tablespoon fresh grated ginger

US Customary - Metric

Instructions

Place marmalade, lime juice, lime zest, and grated ginger in a small bowl. Stir well, to combine.
Pat chicken dry with paper towels. Lightly season with salt and pepper.
If cooking inside, generously oil the grill pan (if using outside, lightly oil grates). Turn heat to Medium-High; add chicken once grill is hot (but not smoking). Baste top of each piece with sauce (use ½ the total amount), reserving remaining sauce for later. Cook chicken breasts 6 minutes, without moving them.
Turn chicken breasts over. Brush remaining sauce on top of each piece. Continue to cook 5-6 more minutes, or until cooked to an internal temperature of 165°F. During last minute of cooking, you can turn chicken back over to further brown first side before serving. When done, remove chicken from heat source; transfer to plates, and serve hot. Enjoy!

Nutrition Facts

Grilled Marmalade Chicken

Amount Per Serving (1 piece)

Calories 169 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 1g

Cholesterol 73mg24%

Sodium 431mg19%

Potassium 439mg13%

Carbohydrates 11g4%

Fiber 0.2g1%

Sugar 9g10%

Protein 24g48%

Vitamin A 48IU1%

Vitamin C 4mg5%

Calcium 13mg1%

Iron 0.5mg3%

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

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19
Aug
2023

Spiced Yellow Rice

categories: Side Dishes

8 Shares

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Spiced Yellow Rice is an easy to make, yummy side dish! White rice is cooked with onions and a few spices, which add great color and flavor!

If you’re on the hunt for a new side dish that doesn’t take a lot of work but tastes great, check out this one! Spiced yellow rice gets it beautiful color from turmeric, a wonderful spice, that lends color AND wonderful flavor to the dish.

The recipe requires white long grain rice, chopped onion, water, a few spices, and a tiny amount of hot sauce That’s it! There’s only a few minutes of prep, then the rice cooks for about 20 minutes, and it’s ready to serve!

The spiced yellow rice is not too spicy, in my opinion, but has nice flavor with only a very small bit of heat. It’s delicious, and pairs well with most meats.

The original recipe is from one of my old “Cooking Light” cookbooks I’ve owned for almost 30 years. Here’s how to make spiced yellow rice.

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

How To Make Spiced Yellow Rice

Generously spray a non-stick large skillet with non-stick baking spray. Turn the heat to Medium-High, and heat until the skillet is hot.

Add chopped onions (1¼ cups), and cook them, stirring occasionally, until they soften and become slightly translucent in color.

Now add the uncooked long grain white rice to the skillet, and stir to combine.

Pour 2 cups of water over the rice, then add ground turmeric, garlic powder, Tabasco sauce, salt, pepper, and one dried bay leaf.

Stir to combine these ingredients. You will notice the water instantly change colors, with the addition of the turmeric. Cool, right?

Continue to cook the spiced yellow rice on Medium-high heat until the mixture begins to boil.

Cooking The Rice

As soon as the liquid comes to a boil, reduce the heat to LOW. Put a lid on the skillet and continue to simmer the rice.

TIP: After 15 minutes, check on the rice to make sure it has not absorbed the water too quickly (LOW temp. can vary slightly on different stove tops).

If you find the rice has absorbed the water, and is beginning to stick to the skillet, then add a bit more water (approx. ¼ cup). Stir in the water, re-cover the skillet, and continue cooking.

When done, the spiced yellow rice should be fluffy and tender, and all liquid should be fully absorbed.

Remove the skillet from the heat source. Locate and remove the bay leaf from the rice (discard). Use a fork to fluff the rice, before serving.

Serve The Spiced Yellow Rice

Transfer the spiced yellow rice to a serving bowl, and serve immediately, while hot! If desired, garnish the rice with a few sprigs of fresh parsley, for another pop of color (optional). This simple side dish pairs well with most meat entrees.

Store any leftover rice in an airtight container in the refrigerator for up to 2-3 days. It reheats nicely in a microwave, but may need a bit of fluffing with a fork, once it’s been refrigerated.

I hope you have the opportunity to make and enjoy spiced yellow rice, and trust you’ll enjoy it as much as we do. It’s really quite delicious!

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

Looking For More RICE RECIPES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring rice, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Original recipe source: “Cooking Light- 1994”, page 49, published by Oxmoor House, Inc. in 1993

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Spiced Yellow Rice

Prep Time

5 mins

Cook Time

22 mins

Total Time

27 mins

Spiced Yellow Rice is an easy to make, yummy side dish! White rice is cooked with onions and a few spices, which add great color and flavor!

Category: Side Dish

Cuisine: All Cuisines

Keyword: spiced yellow rice

Servings: 6

Calories Per Serving: 99 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1¼ cups chopped yellow onion
¾ cup long grain white rice uncooked
2 cups water
¾ teaspoon ground turmeric
½ teaspoon Tabasco sauce or other similar hot sauce
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
1 bay leaf

US Customary - Metric

Instructions

Generously spray non-stick large skillet with baking spray. Heat on Medium-High. Add onions; cook, stirring occasionally, until softened and translucent.
Add rice to skillet; stir to combine, then add water. turmeric, garlic powder, Tabasco, salt, pepper, and bay leaf. Stir to combine.
Cook on Medium-high heat until mixture begins to boil. Reduce heat to LOW. Put a lid on skillet and simmer rice for about 22 minutes.
TIP: After 15 minutes, check rice to make sure it has not absorbed water too quickly. If rice has absorbed too much water, and is beginning to stick to the skillet, add more water (approx. ¼ cup). Stir to combine; re-cover skillet; continue cooking. When done, rice should be tender and fluffy, and all liquid absorbed.
Remove skillet from heat. Discard bay leaf. Use a fork to fluff rice before serving.
Transfer rice to serving bowl. Serve immediately. If desired, garnish with fresh parsley (optional). Serve hot, and enjoy!
Store leftover rice in refrigerator in airtight container up to 2-3 days. Reheat in microwave, after fluffing with a fork, once refrigerated.

Recipe Notes

TIP: Keep an eye on the rice as it cooks. If it absorbs most of the water before it has cooked the full time, simply add a bit more water and stir, to prevent the rice from sticking or burning in the skillet.

Nutrition Facts

Spiced Yellow Rice

Amount Per Serving (1 (1/6 of total))

Calories 99 Calories from Fat 2

% Daily Value*

Fat 0.2g0%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.1g

Sodium 112mg5%

Potassium 85mg2%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Vitamin A 3IU0%

Vitamin C 3mg4%

Calcium 18mg2%

Iron 0.4mg2%

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

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14
Aug
2023

Classic Mexican Horchata

categories: Beverages

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Classic Mexican Horchata is a cold, creamy, cinnamon drink served over ice. This popular drink is family-friendly & tastes great on hot days!

A couple months ago I enjoyed some horchata and Mexican food from a caterer at a wedding reception for our dear, life-long friends Steve and Patti.

It was a scorching hot day in Southern California, and this ice cold, delicious drink hit the spot, along with the chicken, beef, and al pastor pork taco bar, etc. they had for the food! It was all so good!

I came home, determined to find a really great recipe to make this drink to have around our house this summer, for really hot days. Horchata can be found on the menu in many Mexican restaurants here in the United States, as well.

The authentic recipe I found online comes from Ana Frias, a talented cook, born and raised in Sonora, Mexico. Her blog “Muy Delish” (which I recommend highly- link below) has a wonderful variety of traditional Mexican recipes.

What Exactly Is Horchata?

Did you know horchata is a beverage made from white rice? YEP! The rice is soaked in water with cinnamon sticks which infuses lots of cinnamon flavor!

After soaking, the rice mixture is blended, then vanilla and two types of milk are added (evaporated and condensed), along with more water.

After mixing, this amazingly creamy, sweet drink is served over ice, with a sprinkle of cinnamon on top. Cold and refreshing, it’s a simple drink to prepare, and the recipe makes enough for an entire pitcher!

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

How To Make Classic Mexican Horchata

Measure uncooked white rice into a fine mesh strainer. Rinse the rice well, and then drain. You can use any type of uncooked white rice (long grain, Basmati, etc.) to make this drink.

Place the rinsed rice in a very large bowl. Snap a couple of cinnamon sticks into big pieces and add them to the rice.

Add 4 cups of water to the rice and stir to combine. Cover the bowl, then refrigerate for a minimum of 6 hours.

I usually refrigerate the rice and water overnight, which infuses a LOT of flavor into the rice. This is a GOOD thing!

Time For the Blender!

After the rice has fully soaked, it’s time to blend it! You will need to blend this in two batches, because of the sheer volume of liquid.

Remove the cinnamon sticks, and tear ONE of the big pieces into smaller pieces. Place these small pieces into a blender with HALF of the soaking water and rice.

Time To Strain The Horchata

Blend (puree) the water, rice and small pieces of cinnamon sticks on High speed for 3-4 minutes, until the mixture is smooth.

Place a strainer over a large, 2 or 3 quart pitcher, and pour the puree through a wire mesh strainer into the pitcher.

This will help to strain out some of the thick pulp remaining from the cinnamon sticks (discard the pulp).

Repeat this process with the other half of the soaking water, rice and small pieces of another cinnamon stick.

Now Add The Good, Creamy Stuff!

Add one can of evaporated milk and one can of sweetened, condensed milk to the pitcher. Pour in 4 more cups of fresh water and vanilla extract.

Stir the classic Mexican horchata very well, because the condensed milk is very thick! It will take some stirring, but keep going.

Chill, Then Serve Classic Mexican Horchata

Once the horchata is thoroughly blended, cover the pitcher and refrigerate the drink until it’s cold.

When cold, and you’re ready to serve, fill a cup with ice cubes, and pour the classic Mexican horchata into the glass.

Sprinkle the top of each cup of horchata with a dash or two of ground cinnamon, and serve! It is such a refreshing drink!

Store any leftovers (covered) in the refrigerator for up to 4-5 days. Stir this drink very well, before serving again.

I hope you have the chance to make classic Mexican horchata for those you love. It really is quite simple to prepare, and tastes wonderful!

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

Looking For More BEVERAGE Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source (and with thanks to): Ana Frias, at muydelish.com/traditional-mexican-horchata/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Classic Mexican Horchata

Prep Time

20 mins

Cook Time

0 mins

Inactive Prep- Refrigeration Time

6 hrs

Total Time

6 hrs 20 mins

Classic Mexican Horchata is a cold, creamy, cinnamon drink served over ice. This popular drink is family-friendly & tastes great on hot days!

Category: Beverage

Cuisine: Mexican

Keyword: classic Mexican horchata

Servings: 12 (1 cup per serving)

Calories Per Serving: 202 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup uncooked white rice any type
4 cups water
2 cinnamon sticks
12 ounces evaporated milk (canned) = 1 can
14 ounces condensed milk (canned) = 1 can
½ teaspoon ground cinnamon
4 cups fresh water additional

For Each Serving: serve over ice cubes/ sprinkle with ground cinnamon

US Customary - Metric

Instructions

Rinse and drain uncooked rice in a wire mesh strainer. Place drained rice in a large bowl. Snap 2 cinnamon sticks into big pieces and add them to the rice. Add 4 cups water; stir to combine. Cover bowl; refrigerate a minimum of 6 hours (overnight is even better!).
After fully soaking, it's time to puree it! You will need to blend this in two batches, because of the sheer volume of liquid. Remove cinnamon sticks, and tear ONE of the big pieces into smaller pieces. Place these small pieces into a blender with HALF of the soaking water and rice mixture.
Blend (puree) water, rice and small pieces of cinnamon sticks on High speed for 3-4 minutes, until smooth. Place wire mesh strainer over a large, 2-3 quart pitcher; pour puree through strainer into the pitcher. This strains out pulp remaining from cinnamon sticks (discard pulp). Repeat with the other half of soaking water, rice and small pieces of another cinnamon stick.
Add evaporated milk and sweetened, condensed milk to the pitcher. Add vanilla and 4 additional cups of fresh water. Stir horchata very well to combine, because condensed milk is very thick!
Once fully blended, cover pitcher and refrigerate until it's cold. To serve, pour horchata over ice cubes. Sprinkle each cup of horchata with ground cinnamon, and serve!

Recipe Notes

Store horchata, covered in refrigerator up to 4-5 days. You will need to stir the horchata again well, before serving.

Nutrition Facts

Classic Mexican Horchata

Amount Per Serving (1 cup (8 oz.))

Calories 202 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 19mg6%

Sodium 81mg4%

Potassium 229mg7%

Carbohydrates 34g11%

Fiber 1g4%

Sugar 21g23%

Protein 6g12%

Vitamin A 158IU3%

Vitamin C 1mg1%

Calcium 184mg18%

Iron 0.3mg2%

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

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10
Aug
2023

Simple Strawberry Shortcake

categories: Cakes, Desserts

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Simple Strawberry Shortcake is a classic, delicious, and easy to prepare dessert for 4, that can be served any time of the year!

Do you enjoy strawberry shortcake? We sure do! I grew up eating strawberry shortcake on those little “spongy” cakes/things my Mom would buy at in the produce section at the grocery store around Easter time each year.

This recipe is a great way to make homemade shortcakes that are filled to bursting with fresh sliced strawberries, and lots of homemade whipped cream. Fresh strawberries seem to be available in our grocery stores year round, and are best for this recipe!

I actually prefer them made this way rather than using “spongy” cakes from the stores, as those spongy ones can get “soggy”.

These slightly sweetened shortcakes are biscuit-like, and can hold their own with the strawberries and whipped cream. HOORAY!

Here’s how to make simple strawberry shortcake in about half an hour. It’s really easy, and I think you will love this yummy dessert!

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

Prepare The Strawberries

Rinse the strawberries well, then remove the stem and core. Cut the strawberries into thin slices (top to bottom), and place them into a medium-sized bowl.

Add a tiny bit of water and granulated sugar, and stir gently, to combine, until the sugar dissolves.

Let the strawberries chill in the refrigerator for 30 minutes. Do this to save time… they can chill at the same time you’re preparing and baking the shortcakes.

This process is called “macerating” the strawberries, which sweetens the strawberries slightly and allows some of the juices to be extracted.

Make The Shortcakes

Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add chunks of VERY COLD butter to the bowl, and cut the butter in, using a pastry blender or two forks.

Cut the cold butter into the flour mixture until it becomes approximately the size of peas. Set the bowl aside.

In a separate bowl, beat sour cream, milk, an egg and vanilla extract until fully combined, and smooth.

Once combined, pour this mixture into the bowl with the flour mixture, and stir until all the ingredients have been incorporated.

Stir only until the ingredients are well combined. Yes… this will be a very thick, sticky dough!

Onto The Baking Sheet They Go

Place a sheet of parchment paper on a baking sheet. Spoon generous ¼ cup portions of the dough onto the parchment paper, dividing the dough evenly into 4 portions. *The 4 shortcakes will turn out about the size of a large biscuit once baked.

Resist the urge to flatten the dough, but keep it in a nice, round mound. Leave a couple inches of space between each shortcake, as they will spread slightly while baking. Sprinkle the top of each shortcake lightly with sugar, if desired.

Ready, Set, Bake!

Bake on the middle rack of a preheated 400°F. oven for between 14-16 minutes. When done, the shortcakes should be golden brown on top, and a toothpick inserted into the top/middle should come out clean.

Transfer the shortcakes to a wire rack to cool completely, before slicing and assembling the simple strawberry shortcake.

Make The Whipped Cream Before Serving

When the shortcakes have cooled to room temperature (and you’re ready to serve), make the whipped cream. It will only take 2-3 minutes.

TIP: I recommend putting the BOWL and BEATERS in the freezer BEFORE starting this shortcake recipe. The really cold bowl and beaters will help the cream to whip faster!

NOTE: I use homemade whipped cream, but you can use aerosol whipped cream, if that is more convenient for you.

Use an electric mixer (set on Medium-High) to beat cold, heavy whipping cream, powdered sugar, and vanilla until stiff peaks appear. Stiff peaks will hold their shape well if you lift the cream with the back of a spoon.

Serve The Simple Strawberry Shortcake

To serve, slice each shortcake in half horizontally and place on plate. Spoon the chilled strawberry slices on top of the bottom half of the shortcake, dividing evenly between all 4 shortcakes (about half a cup per shortcake).

Garnish And Serve Simple Strawberry Shortcake

Spoon, spray or pipe (using a pastry bag) the whipped cream on top of the strawberries, to cover. Be generous with that whipped cream… yum!

Place the top piece of the shortcake on top of the whipped cream, cut side down. Lightly dust the shortcake with sifted powdered sugar, then garnish with a fresh mint leaf, if desired.

If you end up with any remaining strawberries left over, place them on the plate with the shortcake. Serve the simple strawberry shortcake immediately, and dig in!

I hope you enjoy this classic strawberry dessert as much as we do! You really can’t go wrong with this delicious simple strawberry shortcake!

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

Looking For More DESSERT RECIPES With FRUIT?

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

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from (and with thanks to) Joanie Zisk, at onedishkitchen.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Simple Strawberry Shortcake

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Simple Strawberry Shortcake is a classic, delicious, and easy to prepare dessert for 4, that can be served any time of the year!

Category: Dessert

Cuisine: All Cuisines

Keyword: simple strawberry shortcake

Servings: 4

Calories Per Serving: 468 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Strawberries:

2 cups sliced strawberries stem removed, cored, thinly sliced
1 teaspoon water
1 Tablespoon granulated sugar

For Shortcakes:

¾ cup all purpose flour
2 Tablespoons granulated sugar
½ teaspoon baking powder
⅛ teaspoon salt
⅛ teaspoon baking soda
3 Tablespoons COLD butter cut in small chunks
2 Tablespoons sour cream
2 Tablespoons milk
1 large egg
¼ teaspoon vanilla extract

For whipping cream and optional garnish:

1 cup heavy whipping cream
2 Tablespoons powdered sugar
½ teaspoon vanilla extract
sifted powdered sugar (OPTIONAL GARNISH)
fresh mint leaf (OPTIONAL GARNISH)

Instructions

TIP: Put bowl/beaters for whipped cream in the freezer BEFORE starting prep.
Rinse strawberries; remove stem/core. Cut strawberries in thin slices (2 cups total); put in medium bowl. Add water and sugar; stir gently until sugar dissolves. Refrigerate strawberries 30 minutes.

Make Shortcakes:

Preheat oven to 400℉. Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Add chunks of COLD butter. Cut the butter in, using a pastry blender or two forks, until it becomes the size of peas. Set bowl aside.
In separate bowl, beat sour cream, milk, egg and vanilla until smooth. Add to bowl with flour mixture. Stir until well combined into a thick, sticky dough!
Line baking sheet with parchment paper. Spoon generous ¼ cup portions of dough onto paper, dividing evenly into 4 round mounds. Leave 2" between each shortcake. Sprinkle top of each shortcake lightly with additional sugar, if desired.
Bake at 400°F. for 14-16 minutes. When done, shortcakes should be golden brown on top; toothpick inserted into top should come out clean. Transfer to wire rack; cool completely before serving.

Assembling/Serving:

Use electric mixer on Medium-High to beat whipping cream, powdered sugar, and vanilla until stiff peaks appear.
To serve, slice each shortcake in half horizontally; place bottom half on plate. Spoon chilled strawberries onto shortcakes (½ cup each). Spoon, spray or pipe (using pastry bag) whipped cream on top of strawberries, to cover. Add top piece of shortcake, cut side down. Lightly dust with sifted powdered sugar and garnish with mint leaf, if desired. Serve, and enjoy!

Nutrition Facts

Simple Strawberry Shortcake

Amount Per Serving (1 strawberry shortcake)

Calories 468 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 20g125%

Trans Fat 0.3g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 139mg46%

Sodium 218mg9%

Potassium 288mg8%

Carbohydrates 39g13%

Fiber 2g8%

Sugar 19g21%

Protein 7g14%

Vitamin A 1248IU25%

Vitamin C 43mg52%

Calcium 104mg10%

Iron 2mg11%

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

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06
Aug
2023

Parmesan Herb Baked Salmon

categories: Main Dishes, Seafood

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Parmesan Herb Baked Salmon is an easy, delicious main dish you’ll love! Salmon fillets are topped with cheese, spices and garlic, then baked!

If you’re looking for an easy main dish that doesn’t take a lot of time to prepare, then Parmesan Herb Baked Chicken might be a recipe you’ll want to check out!

We love salmon in our home, and make it about once a week, using various recipes and methods of cooking. It’s SO GOOD!

Making this yummy dish is as simple as stirring up a cheesy herb topping, spreading it on pieces of salmon, wrapping them in foil, then baking until done. That’s it!

The salmon fillets are covered with a topping that is made of Italian seasoning, Parmesan cheese, butter, lemon juice, garlic, salt, pepper, and fresh parsley. Cooking the salmon in foil pouches really helps to seal in flavor!

The topping ingredients give the baked salmon lots of deliciousness! Here’s how to make this easy main dish.

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

Prepare The Salmon Fillets

Pat the salmon fillets dry, using paper towels to absorb excess moisture. I use skinless fillets when I make this recipe, but if you only have “skin-on”, that will be perfectly fine, too!

Set the “dried” fillets aside while you make the herb and cheese topping.

Make The Parmesan Herb Topping

To make the topping, place softened butter, lemon juice, minced garlic, Parmesan cheese, Italian seasoning, salt, pepper, and fresh chopped parsley in a small bowl.

TIP: You want to use butter that is really soft (but NOT melted!), to bind all the ingredients together EASILY!

Use a fork to mix these ingredients together. It should be easy to mix these ingredients together, thanks to the soft butter.

Keep combining the ingredients together until the butter has been completely blended in. The mixture will be thick and “slightly” crumbly.

Add The Seasoned Topping To The Salmon

Place a large sheet of aluminum foil on a baking sheet, then spray the foil lightly with non-stick baking spray.

NOTE: The foil will need to be large enough to completely cover and seal the fish inside when it’s time to bake.

Lay the pieces of salmon on the foil, leaving a little bit of space between the pieces. Cover the top of the fish with the cheesy herb topping, dividing the mixture evenly between the two fillets.

Cooking The Parmesan Herb Baked Salmon

Bring the edges of the foil up and over the salmon, and crimp all edges tightly closed, to prevent air from escaping.

Place the baking sheet in a preheated oven. Bake the salmon at 425°F (218.3°C) for about 10-12 minutes.

When done, carefully open the foil pouch, fully exposing the parmesan herb baked salmon.

Turn the oven to BROIL, place the baking sheet about 6 inches from the broiler element, and broil for 1-2 minutes, to give the fish a nice light brown color.

Keep an eye on the salmon as it broils, to ensure it doesn’t burn or overcook. Remove the salmon from the oven, and serve immediately.

Serve The Parmesan Herb Baked Salmon

Serve the parmesan herb baked salmon immediately after removing it from the oven. Transfer the salmon to individual plates. Drizzle with melted butter remaining in the foil pouch.

If desired, garnish each piece with a sprinkle of Parmesan cheese, fresh parsley, and a lemon wedge. We enjoy this pop of citrus flavor when we squeeze lemon juice on the salmon!

I really hope you have the chance to try this simple, delicious main dish, and trust you’ll enjoy it as much as we do.

The recipe (as written below) makes two servings, but can EASILY be doubled or tripled, to suit your needs.

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

Looking For More SALMON Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Recipe adapted from (and with thanks to) Alyssa Rivers at: https://therecipecritic.com/baked-parmesan-garlic-herb-salmon-in-foil/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Parmesan Herb Baked Salmon

Prep Time

10 mins

Cook Time

14 mins

Total Time

24 mins

Parmesan Herb Baked Salmon is an easy, delicious main dish you'll love! Salmon fillets are topped with cheese, spices and garlic, then baked!

Category: Entree-Seafood

Cuisine: American

Keyword: parmesan herb baked salmon

Servings: 2

Calories Per Serving: 335 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 ounces salmon fillets (2 fillets- 5 oz. each) with or without skin
1½ Tablespoons butter (softened)
¼ cup grated Parmesan cheese
1½ teaspoons fresh lemon juice
1½ teaspoons minced garlic
¼ teaspoon salt
¼ teaspoon Italian seasoning
⅛ teaspoon black pepper
1½ Tablespoons fresh chopped Italian flat leaf parsley

For Garnish: (additional Parmesan cheese, parsley, and/or lemon wedge)

US Customary - Metric

Instructions

Preheat oven to 425℉ (218.2℃). Place a large piece of foil on a baking sheet, and coat it with non-stick spray.
Pat the salmon fillets dry, using paper towels to absorb moisture.
Place softened butter, parmesan cheese, lemon juice, garlic, Italian seasoning, salt, pepper, and fresh chopped parsley in a small bowl. Use a fork to combine these ingredients well.
Lay both salmon fillets in the middle of prepared foil, leaving space between the pieces. Cover top of fish with cheese/herb topping, dividing evenly between fillets. Bring edges of the foil up and over the salmon; crimp all edges closed, to prevent air from escaping.
Bake at 425°F (218.3°C) for 10-12 minutes. When done, carefully open foil pouch, exposing salmon. Turn oven to BROIL, place fish about 6 inches from the broiler element (still in foil on baking sheet). Broil 1-2 minutes, to lightly brown. Keep an eye on salmon as it broils, to ensure it doesn't burn.
To serve, transfer salmon to serving plates. Drizzle with melted butter left in foil pouch. Serve immediately. If desired, garnish each piece with Parmesan cheese, fresh parsley, and a lemon wedge. Enjoy!

Nutrition Facts

Parmesan Herb Baked Salmon

Amount Per Serving (1 g)

Calories 335 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 9g56%

Trans Fat 0.3g

Polyunsaturated Fat 4g

Monounsaturated Fat 6g

Cholesterol 111mg37%

Sodium 642mg28%

Potassium 754mg22%

Carbohydrates 3g1%

Fiber 0.3g1%

Sugar 0.2g0%

Protein 32g64%

Vitamin A 685IU14%

Vitamin C 6mg7%

Calcium 143mg14%

Iron 2mg11%

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

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02
Aug
2023

Chocolate Chip Orange French Toast

categories: Breakfast

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Chocolate Chip Orange French Toast is a yummy, EASY breakfast! Chocolate chips, orange juice, and cinnamon flavor this family-size baked dish!

If you’re looking for an absolutely delicious breakfast to serve to a crowd, you’ve got to try this recipe for Chocolate Chip Orange French Toast!

Chocolate Chip Orange French Toast is a make-ahead dish, which makes it really convenient for most folks! Prepare the French toast the night before you want to serve it, then bake it the next morning, and enjoy!

This yummy, decadent breakfast treat is filled with chocolate chips, orange juice (and zest), cinnamon, etc. and turns out fantastic every single time.

It is very easy to make, and I am confident you (and those you love) will really like it. Here’s how to make Chocolate Chip Orange French Toast.

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

How To Make Chocolate Chip Orange French Toast

Spread one Tablespoon of melted butter on the bottom and sides of a 10″ x 8″ or a 9″ x 13″ baking dish.

I prefer using a 10″ x 8″ in order to have a slightly thicker piece of French toast in the end, but the choice is yours!

Cut day old thick bread into bite-sized cubes (slightly stale bread is better for this recipe). You will need about 8 thick slices of bread (sourdough, French, etc.) for this recipe. You can leave the crusts on the bread, too!

This will end up being about 5 cups of cubed bread. Spread the bread cubes evenly in the buttered baking dish.

The reason it is best to use “day old” or slightly stale bread is because it hold it’s shape once covered with liquid much better than soft bread, which tends to become “mushy”.

Time To Add The FLAVOR!

Sprinkle milk chocolate chips evenly over the bread cubes in the dish. If you prefer dark or semi-sweet chocolate chips, simply substitute them for the milk chocolate!

Mix, Then Add The Egg Mixture

In a separate bowl, whisk together eggs, orange juice, milk, brown sugar, vanilla, orange zest, and ground cinnamon.

Once mixed well, pour this liquid evenly over the bread and chocolate chips in the baking dish.

Cover And Refrigerate Overnight

The liquid will not fully cover the bread cubes and chocolate chips, so you will need to make sure the bread cubes are moistened.

Use a spatula to press down the bread cubes into the egg mixture, so those pieces of bread can absorb some of the egg mixture.

Once this is done, cover the baking dish tightly, and refrigerate overnight. While it refrigerates overnight, the bread cubes will absorb most of the liquid (and flavor).

Bake The Chocolate Chip Orange French Toast

The next morning, remove the baking dish from the refrigerator. Remove the wrap from the top of the dish.

Let the chocolate chip orange French toast rest at room temp. while preheating your oven to 350°F. This helps take the chill off the French toast, so it will cook more evenly.

Bake (uncovered) at 350°F. for 40-50 minutes. Mine usually takes about 45 minutes to fully cook. Because different sized pans may be used and oven temps can vary, I recommend checking it first at the 40 minute mark.

When done, the top surface of the chocolate chip orange French toast should be golden brown, and a toothpick inserted into the top/middle should come out clean.

Time To Eat!

Let the chocolate chip orange French toast cool slightly before slicing and serving it. We prefer eating this warm (not blazing hot) for best flavor, but again… that’s your choice!

If desired, sprinkle each piece with sifted powdered sugar before serving. Drizzle each portion with pancake syrup, and dig in!

The orange and chocolate flavors pair well together, and is a winning combination, in my opinion! The French toast is fluffy and delicious, as well.

I hope you will try this delicious breakfast treat! It truly is easy to make, and we love it. My hope is that you enjoy it with those you love.

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

Looking For More FRENCH TOAST Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious French Toast recipes created for a family or for two people, including:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Chip Orange French Toast

Prep Time

10 mins

Cook Time

45 mins

Refrigeration Time (inactive prep)

8 hrs

Total Time

8 hrs 55 mins

Chocolate Chip Orange French Toast is a yummy, EASY breakfast! Chocolate chips, orange juice, and cinnamon flavor this family-size baked dish!

Category: Breakfast

Cuisine: American

Keyword: chocolate chip orange French toast

Servings: 10

Calories Per Serving: 442 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon butter melted
5 cups bread (sourdough, French, etc.) day old, cut in bite-sized cubes
½ cup milk chocolate chips can sub. dark or semi-sweet, if desired

For Egg Mixture:

4 large eggs
½ cup orange juice (fresh)
1 large orange (zest of) finely grated peel (orange part only)
¾ cup milk
¼ cup brown sugar light or dark
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

US Customary - Metric

Instructions

Spread melted butter on bottom/sides of a 10" x 8" or a 9" x 13" baking dish. A 10" x 8" dish will yield thicker French toast, but choice is yours!
Cut 8 thick slices of day old thick bread into bite-sized cubes. You will need a total of 5 cups of bread cubes. Spread bread cubes evenly in buttered baking dish.
Sprinkle the chocolate chips evenly over bread cubes.
In separate bowl, whisk together eggs, orange juice, milk, brown sugar, vanilla, orange zest, and ground cinnamon. Once mixed well, pour this evenly over bread and chocolate chips in baking dish. Use spatula to press bread cubes down into egg mixture, to moisten all pieces. Cover baking dish, and refrigerate overnight.
Next morning-remove dish from the refrigerator. Let rest at room temp. while oven preheats to 350°F. Bake (uncovered) at 350°F. for 40-50 minutes. Different sized pans may be used and oven temps vary, so I recommend checking for doneness at 40 minutes. When done, surface should be golden brown, and a toothpick inserted into top/middle should come out clean.
Let cool slightly before slicing and serving it. We prefer to eat this warm (not hot) for best flavor, but that's your choice! If desired, sprinkle each piece with sifted powdered sugar before serving. Drizzle with pancake syrup, and dig in! Enjoy!

Nutrition Facts

Chocolate Chip Orange French Toast

Amount Per Serving (1 g)

Calories 442 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 80mg27%

Sodium 764mg33%

Potassium 231mg7%

Carbohydrates 76g25%

Fiber 3g13%

Sugar 18g20%

Protein 16g32%

Vitamin A 228IU5%

Vitamin C 8mg10%

Calcium 116mg12%

Iron 5mg28%

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

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

29
Jul
2023

Grilled Unshucked Corn On The Cob

categories: For The BBQ Grill, Vegetable Dishes

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Pin11

Yum

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

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

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

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

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

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

Prepare The Corn

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

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

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

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

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

Time For The Corn To Go “Swimming”!

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

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

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

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

Soak, Soak, Soak

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

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

Cooking Grilled Unshucked Corn On The Cob

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

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

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

Ready To Eat!

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

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

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

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

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

Serving The Corn

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

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

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

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

Looking For More CORN Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Grilled Unshucked Corn On The Cob

Prep Time

5 mins

Cook Time

12 mins

Inactive Prep Time (Soaking)

1 hr

Total Time

1 hr 17 mins

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

Category: Vegetable Dish

Cuisine: All Cuisines

Keyword: grilled unshucked corn

Servings: 2

Calories Per Serving: 123 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 large ears fresh corn

US Customary - Metric

Instructions

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

Nutrition Facts

Grilled Unshucked Corn On The Cob

Amount Per Serving (1 piece corn)

Calories 123 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.5g3%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 21mg1%

Potassium 386mg11%

Carbohydrates 27g9%

Fiber 3g13%

Sugar 9g10%

Protein 5g10%

Vitamin A 267IU5%

Vitamin C 10mg12%

Calcium 3mg0%

Iron 1mg6%

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

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