The Grateful Girl Cooks!

10
Aug
2023

Simple Strawberry Shortcake

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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:

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Recipe adapted from (and with thanks to) Joanie Zisk, at onedishkitchen.com

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

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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:

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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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.

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29
Jul
2023

Grilled Unshucked Corn On The Cob

categories: For The BBQ Grill, Vegetable Dishes

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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

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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.

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25
Jul
2023

Strawberry, Mint & Lime Agua Fresca

categories: Beverages

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Strawberry Mint Lime Agua Fresca is a refreshing, low-calorie, fruit-infused drink for hot Summer days! It’s family-friendly, and DELICIOUS!

Today I want to share a simple recipe for a delicious beverage that is sure to cool you down on those HOT days of Summer! A loose translation of Agua Fresca means “Fresh Water or Cool Water”, and that is what the primary ingredient is in this drink. WATER!

However, by adding lime juice, lime wedges, fresh mint leaves, and sliced strawberries, this “humble” agua fresca becomes something amazing!

The fruit and juices, plus the flavor from the mint leaves all come together to infuse the water with fabulous flavor (and color) you’re going to LOVE!

Traditional agua frescas typically contain water, fruit, occasionally seeds or grains, and sugar. THIS recipe for agua fresca contains no added (processed) sugar, so it’s better for you in the long run, and wow, does it taste great!

I’ve made several varieties or flavors of agua fresca over the years. Recently I served this one at a birthday BBQ (it was hot outside), and it was a big hit! An added plus is that Strawberry Mint Lime Agua Fresca is super EASY to make. Here’s how to make it.

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

How To Make Strawberry Lime Mint Agua Fresca

The first thing you will need to do is fill a pitcher with 2 quarts of water. Squeeze the juice of 1 whole lime into the water.

Next, slice another lime into wedges, and add them to the pitcher of water. Stir to combine.

Add a cup of sliced fresh strawberries to the pitcher of water. Now this drink is starting to look pretty!

Time To Add Fresh Mint Leaves

Mint leaves will be the next flavor-packed ingredient that are added to the water. I’m fortunate to grow my own mint, but packages of mint leaves are usually available in the produce section at most grocery stores. You will need 12 leaves for 2 quarts of agua fresca.

TIP: Buy a mint plant at a nursery and plant it (in a container, because mint spreads). I bought my mint plant for about .79 cents about 8 years ago, and it is still going strong! It’s been such a great investment through the years.

Crush HALF (6) of the peppermint leaves, and add them to the agua fresca in the pitcher. Crushing the leaves releases the flavorful oils.

You can also slice them into very small pieces, if necessary. Both methods will extract flavor from the oils present in the leaves.

Add the remaining WHOLE mint leaves (6) to the pitcher. Stir until well-combined.

Time To CHILL!

It won’t look so tasty once all the ingredients are in the pitcher, but as the fruit infuses the water, it will begin to change into a pink color, from the red strawberries.

Cover the pitcher and place it in the refrigerator to rest for a minimum of 15-20 minutes (more time yields more color and flavor).

TIP: If possible, make a pitcher of agua fresca early in the day for serving later, so it has full flavor and color!

Serve The Strawberry Mint Lime Agua Fresca

When the strawberry mint lime agua fresca is fully chilled, it can be served. Serve this drink over ice cubes.

If desired, garnish each glass with a slice of strawberry, serve and enjoy this tasty, refreshing drink. Make sure each glass has a lime wedge and mint leaves for best presentation.

You can store this drink in the refrigerator for 2-3 days. The longer it sits, the color intensifies and the flavors permeate more.

I’ve even added additional water to the pitcher when we’ve demolished it on the first go-around.

If you have enough strawberries, lime and mint left in the pitcher, fill it with halfway with more water, then let it chill again long enough until the water is infused again.

I hope you have the chance to make this delicious, infused water. We love this fresh tasting drink, and enjoy it all summer long!

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

Looking For More COLD 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 wonderful tasting cold beverage recipes to check out, including:

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Original recipe source: reusegrowenjoy.com/strawberry-lime-mint-infused water/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Strawberry, Mint & Lime Agua Fresca

Prep Time

5 mins

Cook Time

0 mins

Refrigeration (inactive prep time)

15 mins

Total Time

20 mins

Strawberry Mint Lime Agua Fresca is a refreshing, low-calorie, fruit-infused drink for hot Summer days! It's family-friendly, and DELICIOUS!

Category: Beverage

Cuisine: All Cuisines

Keyword: strawberry mint lime agua fresca

Servings: 8 (1 cup servings)

Calories Per Serving: 8 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup sliced fresh strawberries
2 limes room temperature
12 leaves fresh mint
2 quarts water

US Customary - Metric

Instructions

Fill a pitcher with 2 quarts of water. Squeeze the juice of 1 lime into the water. Slice another lime into wedges, and add them to the pitcher of water. Stir to combine.
Add a cup of sliced fresh strawberries to the water.
Crush HALF the peppermint leaves; add them to the water. Crushing the leaves releases the flavorful oils. You can cut them into very small pieces, if necessary. Add remaining mint leaves WHOLE to the pitcher. Stir until well-combined.
Cover the pitcher; refrigerate water for a minimum of 15-20 minutes (more time yields more color and flavor). As the fruit infuses the water, it turn a pink color, from the strawberries. **I recommend making this early in the day, if possible, and chilling it for hours, for best flavor and color!
Serve over ice cubes, and garnish glasses with strawberry slices, if desired. Enjoy!

Nutrition Facts

Strawberry, Mint & Lime Agua Fresca

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

Calories 8 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.003g0%

Polyunsaturated Fat 0.03g

Monounsaturated Fat 0.01g

Sodium 12mg1%

Potassium 37mg1%

Carbohydrates 2g1%

Fiber 0.4g2%

Sugar 1g1%

Protein 0.2g0%

Vitamin A 9IU0%

Vitamin C 13mg16%

Calcium 11mg1%

Iron 0.1mg1%

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

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20
Jul
2023

Crockpot Chicken Tikka Masala

categories: Chicken, Main Dishes, Slow Cooker Recipes

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Make EASY Crockpot Chicken Tikka Masala, and enjoy this flavorful classic Indian dish! It’s a cinch, especially when made in a slow cooker!

If you’re searching for a delicious meal that can EASILY be made in a slow cooker, may I suggest this one for crockpot chicken tikka masala? In this recipe you will have the great flavor associated with tikka masala, but with very minimal effort! It’s a win-win dish.

I discovered this recipe using chicken thighs a while ago online, and heartily recommend it! It features several traditional spices often associated with Indian food, but this version is super simple to prepare, and still tastes GREAT!

The best part, besides the great flavor? Prep time is MINIMAL, then the crockpot (or slow cooker) does most of the work for you! How’s that for wonderful? Here’s how to make this delicious meal for 4.

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

What Do I Need To Make The Sauce?

The tikka masala sauce is the star of this dish! For this version, you will need olive oil, garlic, chopped onion (not shown), and garam masala spice.

Other ingredients are salt, tomato sauce, diced tomatoes, jalapeño pepper, ground cumin and cayenne pepper. Coconut milk will be added to the sauce later, at the end of the cooking time.

Please don’t let the ingredient list scare you off. These ingredients will simply be mixed together, then poured over the chicken. Easy Peasy!

Make The Tikka Masala Sauce

Mix all the sauce ingredients (except for the coconut milk) together in a large mixing bowl until well combined.

Now the tikka masala sauce for the chicken is made… see how easy that was to prepare?

Time For The Crockpot!

Lightly season 2 pounds of boneless, skinless chicken thighs (usually 5-6 thighs) with salt and black pepper, and place them into a crockpot (slow cooker).

Pour the masala sauce evenly over the seasoned chicken, until the chicken thighs are covered. Again… EASY, right?

Put the lid on the crockpot, and cook the chicken and sauce on LOW HEAT for 6-7 hours (usually done around 6 hours!).

Let’s Do Some Shredding

When done cooking, the chicken will be completely “fall off the bone” tender (to coin a phrase).

Shred the chicken using two forks to tear the chicken into large shreds. Do this while the tender chicken thighs are still in the crockpot, so you won’t have to mess up another bowl.

NOTE: I use boneless thighs, but if you are using “bone-in” chicken thighs, you will need to retrieve/discard the bones at this point. Nobody wants to bite into a chicken bone, right?

Time To Add Coconut Milk

Open a can of unsweetened coconut milk, and stir it well. It’s a pretty thick mixture when the can is first opened, so stirring it is important!

Pour the coconut milk (**8 ounces) into the crockpot chicken tikka masala, and gently stir until the coconut milk is incorporated into the sauce. **See note in the printable recipe at the bottom of the page about the amount of coconut milk**

OPTIONAL: Add some chopped cilantro to the sauce at this point, if desired. **I prefer to add a few cilantro leaves to the top of each serving, but again, this is your choice.

Serve The Crockpot Chicken Tikka Masala

For each serving, spoon the crockpot chicken tikka masala over hot, cooked, white rice (Basmati, long grain, etc.).

Garnish each portion with several cilantro leaves (or chopped cilantro), if desired. Serve hot, and enjoy!

The chicken is tender, the sauce is packed with flavor, and the (bland) white rice underneath is a wonderful counterbalance to the tikka masala sauce.

I hope you’ll have the chance to make this delicious dish, and trust you’ll enjoy it as much as we do. It’s a delicious slow cooker meal that’s perfect for a really busy day, or a really hot day (so you don’t heat up the kitchen).

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 SLOW COOKER 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 slow cooker recipes 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..
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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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Recipe adapted from (and with thanks to): Lauren Allen at https://tastesbetterfromscratch.com/slow-cooker-chicken-tikka-masala/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Crockpot Chicken Tikka Masala

Prep Time

10 mins

Cook Time

6 hrs

Total Time

6 hrs 10 mins

Make EASY Crockpot Chicken Tikka Masala, and enjoy this flavorful classic Indian dish! It's a cinch, especially when made in a slow cooker!

Category: Main Dish

Cuisine: Indian

Keyword: crockpot chicken tikka masala

Servings: 4

Calories Per Serving: 488 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Tikka Masala Sauce:

16 ounces tomato sauce (canned) = two 8 oz. cans
15 ounces diced tomatoes (canned) including juice
¼ large yellow onion diced
1 Tablespoon olive oil
3 cloves garlic minced
1 Tablespoon garam masala spice
½ teaspoon salt
½ teaspoon ground cumin
¼ medium fresh jalapeño pepper seeds discarded, pepper finely chopped

For Rest Of Recipe:

2 pounds boneless, skinless chicken thighs
salt and pepper , enough to lightly season chicken
8 ounces unsweetened coconut milk (canned) *See note below about amount used*
¼ cup fresh cilantro leaves or chopped
Cooked basmati or long grain white rice, for serving

Instructions

Stir to combine sauce ingredients in a large mixing bowl.
Lightly season chicken thighs with salt and pepper; place them in crockpot.
Pour sauce evenly over seasoned chicken, to cover. Put lid on crockpot, and cook chicken and sauce on LOW HEAT for 6-7 hours without disturbing.
When done cooking, chicken will be very tender. Shred chicken using two forks, tearing it into large shreds. Do this while chicken thighs are still in the crockpot, so you won't mess up another bowl. NOTE: I use boneless thighs, but if you use "bone-in" chicken thighs, you need to retrieve/discard the bones at this point.
Stir coconut milk well. It's pretty thick while in the can, so stirring it is important! Pour coconut milk (**8 ounces) into the crockpot chicken tikka masala, and gently stir, until coconut milk is incorporated into the sauce. **See note section below about the amount of coconut milk** Optional: Also add chopped cilantro to the sauce at this point, if desired. **I prefer instead to add a few cilantro leaves to garnish each serving, but it's your choice.
For each serving, spoon chicken tikka masala over hot, cooked, white rice. Garnish with cilantro leaves. Serve hot, and enjoy!

Recipe Notes

NOTE: Recipe calls for 8 oz. unsweetened coconut milk. Most cans are about 13.5 ounces. If you don't have a use for the remaining coconut milk, just add it all in. It won't hurt this dish at all (other than the calorie count will be higher!)

Nutrition Facts

Crockpot Chicken Tikka Masala

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

Calories 488 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 15g94%

Trans Fat 0.04g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 215mg72%

Sodium 1193mg52%

Potassium 1268mg36%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 9g10%

Protein 48g96%

Vitamin A 683IU14%

Vitamin C 22mg27%

Calcium 86mg9%

Iron 5mg28%

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

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16
Jul
2023

Peanut Butter Ice Cream Sauce

categories: Sauces and Dressings

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Peanut Butter Ice Cream Sauce is a DELICIOUS dessert topping! Recipe is easy, and yields approx. 2 cups, using 6 common ingredients!

If you’re looking for a delicious ice cream topping, may I suggest this yummy peanut butter ice cream sauce? It is sweet, creamy, and packed with peanut butter flavor!

This sauce is so good it’s hard to keep out of it, once any leftover sauce is in the fridge. I MIGHT have snuck a few teaspoons of the sauce all by itself, and wow, is it ever yummy!

If you enjoy peanut butter, then I’ll bet you’re going to love this ice cream sauce! The sauce is a perfect topping for vanilla, chocolate or chocolate chip ice cream.

It’s also very simple to prepare, and will make a plain old, ordinary scoop of ice cream absolutely perfect! Here’s how to make it.

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

Make The Creamy Syrup Base

Measure milk, sugar, corn syrup, and salt into a deep, large saucepan. Stir until these ingredients have been well-combined.

Cook the sauce on LOW heat, stirring often, until this mixture thickens (usually about 5-7 minutes).

Measure creamy peanut butter into a small bowl, so it is ready to add all at once, as soon as the sauce thickens. Set it aside.

Time To Add The “STAR” Ingredient!

The creamy sauce will thicken as it cooks on Low, then it will begin to boil, and rise up in the saucepan.

IMPORTANT! Keep stirring the sauce, and do not leave the pan unattended, so it won’t boil over!

Add the peanut butter to the sauce, and continue to cook the sauce on Low, keeping it well-stirred, as it melts.

Stir, Stir, Stir!

Keep stirring the peanut butter into the sauce. It will take a couple minutes for the peanut butter to melt and be fully blended into the sauce.

As soon as the peanut butter has been fully incorporated, take the pan off of the heat.

Let the sauce cool (of the heat) for 5-6 minutes. Once cooled, add vanilla extract and stir, to combine it with the peanut butter ice cream sauce.

Serve The Peanut Butter Ice Cream Sauce

This recipe will yield approximately 2 cups of peanut butter ice cream sauce. When it has sufficiently cooled (serve it warm, not hot!), it is ready to be enjoyed!

To serve, spoon a couple Tablespoons of the peanut butter ice cream sauce over a favorite scoop or two of ice cream.

If desired, you can top the peanut butter sauce with a few chopped peanuts, for added crunch! We love this sweet sauce!

I hope you have the chance to try this yummy peanut butter ice cream sauce, and feel confident you’re going to enjoy it, too!

Store leftover sauce in an airtight container in a refrigerator for 6-7 days. The sauce can be reheated in a saucepan or microwave, after stirring.

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 SWEET DESSERT SAUCE 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 sweet dessert sauce 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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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: unknown (found handwritten recipe on an index card in an old recipe box)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Peanut Butter Ice Cream Sauce

Prep Time

12 mins

Cook Time

0 mins

Total Time

12 mins

Peanut Butter Ice Cream Sauce is a DELICIOUS dessert topping! Recipe is easy, and yields approx. 2 cups, using 6 common ingredients!

Category: Desssert, Sauce

Cuisine: American

Keyword: peanut butter ice cream sauce

Servings: 16 (2 Tablespoons per serving)

Calories Per Serving: 93 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup granulated sugar
¾ cup milk
1 Tablespoon Karo syrup (clear)
¼ teaspoon salt
6 Tablespoons creamy peanut butter
¼ teaspoon vanilla extract

US Customary - Metric

Instructions

Place milk, sugar, corn syrup, and salt into a deep, large saucepan. Stir until well combined. Cook on LOW, stirring often, until mixture thickens (5-7 minutes).
Measure peanut butter into a small bowl, so it's ready to add when the sauce thickens. Set aside.
Sauce will thicken as it cooks, then begin to boil, and rise up in the saucepan. Keep stirring; do not leave pan unattended, so it won't boil over! Add peanut butter; continue cooking on Low, stirring constantly, as it melts. As soon as peanut butter has melted, and been fully incorporated, move pan off of the heat.
Let sauce cool 5-6 minutes. Add vanilla extract and stir, to combine. When sauce has cooled, it's ready to serve over ice cream! Best served warm, not hot.

Nutrition Facts

Peanut Butter Ice Cream Sauce

Amount Per Serving (1 (2 Tbl.))

Calories 93 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 1mg0%

Sodium 67mg3%

Potassium 52mg1%

Carbohydrates 15g5%

Fiber 0.3g1%

Sugar 15g17%

Protein 2g4%

Vitamin A 22IU0%

Calcium 17mg2%

Iron 0.1mg1%

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

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12
Jul
2023

Classic Cannellini Bean Dip

categories: Appetizers

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Classic Cannellini Bean Dip is a simple, delicious appetizer! Make it in 10 minutes, then serve with crackers or pita chips for dipping!

If you enjoy eating hummus, I am confident you are going to love this classic cannellini bean dip! This delicious appetizer is made using canned cannellini beans, and it is sure to please!

I made some recently for a birthday BBQ for my husband, and put this out as an appetizer before our grilled burgers and all the fixin’s. This cannellini bean dip was a big hit, served with pita chips for dipping. It’s so GOOD.

I found the original recipe in a cookbook I had from renown chef Jacques Pépin, and when I made it, it did not disappoint!

Classic Cannellini Bean Dip is VERY simple to make, and only takes about 10 minutes, from start to finish! Here’s how to make it.

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

Introducing The Star Of the Show

Yes, friends, the star of the show is the humble cannellini bean! For this appetizer, you will need to have a can of cannellini beans. They are an inexpensive bean (this can of beans cost .79¢), and are also referred to as white kidney beans.

Cannellini beans are a very common canned ingredient, and can be found in the “bean” section of almost any local grocery store. If you enjoy this versatile bean, be sure to check out my recipe for Greek Cannellini Bean Stew! It’s so good!

Rinse the beans and drain them before beginning. Once drained, measure out 1/3 cup of the beans and set them aside (they will be used later to garnish the finished dip).

Prepare Classic Cannellini Bean Dip

Place the remaining cannellini beans (NOT the reserved ones) in a food processor or a blender. Process them until they are mostly smooth.

Add minced garlic, diced bread, olive oil, water, ground cumin, salt, black pepper and Tabasco sauce to the beans.

Continue processing until all the ingredients are fully incorporated, and the bean dip is very smooth and creamy.

You may need to scrape down the sides of the processor or blender a couple times during this step, if necessary.

Spoon the cannellini bean dip into a pretty serving bowl. Use the back of a spoon to create a “well” in the center of the dip.

This “well” will need to be large enough to hold the reserved cannellini beans. Now it’s time to finish garnishing the dip before serving.

Prepare The Cannellini Bean Dip For Serving

Place the reserved cannellini beans into the “well” you created in the center of the dip. Drizzle olive oil over the beans and the dip.

Sprinkle the top of the dip lightly with paprika and poppy seeds, then add either chopped fresh parsley OR a couple sprigs of parsley.

Enjoy the Cannellini Bean Dip!

At this point, the classic cannellini bean dip is ready to enjoy! Serve with pita chips, tortilla chips, or crisp (fancy) crackers! Watch how quickly this tasty appetizer disappears.

If necessary, you can also make the dip a couple hours ahead of serving time. Cover the bowl and refrigerate it until serving time.

After refrigerating, let the dip sit out (uncovered) for about 15 minutes before serving, for best presentation.

I hope you’ll give this yummy appetizer a try. It tastes a lot like hummus, so it will be devoured quickly! I hope you enjoy it as much as we do.

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 APPETIZER 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 appetizers 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.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe adapted from: “Jacques Pépin Heart & Soul In The Kitchen”, page 10, published by Houghton Mifflin Harcourt Publishing Co. in 2015

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Classic Cannellini Bean Dip

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Classic Cannellini Bean Dip is a simple, delicious appetizer! Make it in 10 minutes, then serve with crackers or pita chips for dipping!

Category: Appetizer

Cuisine: All Cuisines

Keyword: cannellini bean dip

Servings: 8 servings (1/4 cup per serving)

Calories Per Serving: 143 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Dip:

15.5 ounce canned cannellini beans rinsed, drained *DIVIDED USE
1 teaspoon minced garlic
½ cup diced bread cubes no crusts (I use white bread)
¼ cup extra virgin olive oil
1 Tablespoon water
½ teaspoon salt
¼ teaspoon ground cumin
1 pinch ground black pepper
½ teaspoon Tabasco sauce

Garnishes:

⅓ cup reserved cannellini beans (from above)
2 teaspoons extra virgin olive oil
¼ teaspoon paprika
½ teaspoon poppy seeds
1 pinch red pepper flakes
1 teaspoon chopped fresh parsley or 2-3 sprigs

US Customary - Metric

Instructions

Rinse beans and drain. Once drained, measure out 1/3 cup of beans and set them aside (they'll garnish the finished dip).
Place remaining cannellini beans in food processor or blender. Process until mostly smooth.
Add garlic, bread cubes, olive oil, water, cumin, salt, pepper and Tabasco sauce. Continue processing until bean dip is very smooth and creamy. You may need to scrape down sides of the processor or blender 2-3 times during this step.
Spoon cannellini bean dip into a serving dish. Use spoon to create a "well" in the center of the dip. This "well" needs to be large enough to hold reserved beans.
To garnish: Place remaining beans into the "well". Drizzle olive oil over beans and dip. Sprinkle lightly with paprika, poppy seeds and parsley (chopped or leaves).
Serve with pita chips, tortilla chips, or crisp crackers! NOTE: If necessary, you can make this dip 1-2 hours hours ahead. Cover bowl and refrigerate. After refrigerating, let dip sit at room temp. (uncovered) for 15 minutes before serving.

Nutrition Facts

Classic Cannellini Bean Dip

Amount Per Serving (1 (1/4 cup per serving))

Calories 143 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Trans Fat 0.001g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Sodium 172mg7%

Potassium 261mg7%

Carbohydrates 14g5%

Fiber 3g13%

Sugar 0.4g0%

Protein 4g8%

Vitamin A 37IU1%

Vitamin C 0.3mg0%

Calcium 49mg5%

Iron 2mg11%

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

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08
Jul
2023

Pan-Seared Green Beans and Bacon

categories: Side Dishes, Vegetable Dishes

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Pan-Seared Green Beans and Bacon is a simple, fresh veggie side dish you’ll enjoy! Green beans are seasoned with garlic, onion, and BACON!

Bacon seems to make everything better, right? In this simple, delicious recipe, fresh green beans are enhanced by the addition of crisp bacon pieces. YUM.

Everything is cooked in one skillet for convenience and easy cleanup, so this is a “win-win” recipe. Fresh green beans are pan-seared until they blister and brown slightly, before adding 2-3 more ingredients.

All in all, this recipe is easy to make, and I’m confident you will enjoy it, paired with a favorite meat main dish. Here’s how to make this veggie side dish.

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

Prepare The Green Beans For Cooking

I enjoy making this recipe using fresh green beans from our garden in the summer. When my garden is not in season, I buy them fresh at our grocery store, year-round.

Trim or snap off the stem ends of each of the green beans (and discard). Set the green beans aside while you cook the bacon.

Cook The Bacon, Onion And Garlic

Cut 3 slices of bacon into small pieces. I stack the slices on top of each other, then use kitchen shears to cut the bacon into small pieces. Cooking the bacon into small pieces is a timesaver, because it will cook faster.

Cook the bacon in a non-stick pan on medium heat until it is mostly cooked through. DO NOT let it get crispy at this point.

Add chopped onions to the bacon, and cook for 3 minutes, stirring often until the onions become tender. Stir in minced garlic, and cook 1 more minute, stirring often so the garlic doesn’t burn.

At this point, the bacon will be fairly crispy, and the onions should be fully cooked. Transfer this mixture out of the skillet onto a plate, and cover. Do NOT wipe out the skillet.

Pan-Sear The Green Beans

Add the green beans to the skillet without wiping out the bacon drippings left in the skillet. They will cook in any leftover bacon drippings, which adds flavor.

Pan-sear the green beans on Medium heat, stirring occasionally, for 7-8 minutes. The beans will slowly blister and brown on the outside while they cook.

Time To Add the BACON!

Add the bacon, onion and garlic mixture back into the skillet, and stir to combine. Taste a green bean, then season the beans to taste with salt and pepper, if desired.

Cook, stirring often, until the beans and bacon are heated through (about a minute). The pan-seared green beans and bacon are ready to serve, once they’re fully heated through.

Serve The Pan-Seared Green Beans And Bacon

Transfer the pan-seared green beans and bacon from the skillet to a serving bowl, and serve immediately, while hot.

The recipe will yield enough green beans for three servings (four, if smaller portions are desired). Serve with a favorite main dish, and enjoy!

I hope you have the chance to make pan-seared green beans and bacon. We really enjoy them, and trust you will, too. You can easily double or triple this recipe to suit your needs.

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 GREEN BEAN 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 green bean recipes to enjoy, including:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Pan-Seared Green Beans and Bacon

Prep Time

8 mins

Cook Time

12 mins

Total Time

20 mins

Pan-Seared Green Beans and Bacon is a simple, fresh veggie side dish you'll enjoy! Green beans are seasoned with garlic, onion, and BACON!

Category: Vegetable Dish

Cuisine: American

Keyword: pan-seared green beans

Servings: 3

Calories Per Serving: 125 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ pound fresh green beans ends trimmed
½ medium yellow onion peeled/diced
2 cloves garlic (minced)
3 slices bacon chopped
salt and black pepper, to taste

US Customary - Metric

Instructions

Trim or snap off stem ends of the green beans (and discard). Set beans aside.
Cut bacon into small pieces, so it cooks faster. Cook bacon in a non-stick pan on medium heat until mostly cooked through. DO NOT let it get crispy. Add chopped onions; cook for 3 minutes, stirring often. Stir in garlic; cook 1 minute, stirring often so garlic doesn't burn. Transfer bacon mixture out of the skillet onto a plate. Do NOT wipe or clean out the skillet.
Add the green beans to the skillet. They'll cook in the bacon drippings, which adds flavor. Pan-sear beans on Medium heat, stirring occasionally, for 7-8 minutes. Beans will slowly blister and brown on the outside as they cook.
Add bacon mixture back into skillet; stir to combine. Taste a green bean; season lightly with salt/pepper, if desired. Cook, stirring often, until beans/bacon are heated through (about a minute). Transfer to serving dish; serve immediately.

Recipe Notes

NOTE: Nutritional calculation does not include amounts for salt and pepper, as some may season the green beans lightly or not at all, and some may desire more seasoning, to taste.

Nutrition Facts

Pan-Seared Green Beans and Bacon

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

Calories 125 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 15mg5%

Sodium 151mg7%

Potassium 238mg7%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 3g3%

Protein 4g8%

Vitamin A 530IU11%

Vitamin C 11mg13%

Calcium 37mg4%

Iron 1mg6%

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

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

05
Jul
2023

Vietnamese Skillet Pork Chops

categories: Asian, Main Dishes, Pork

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Vietnamese Skillet Pork Chops are juicy, tender and delicious! Pork chops are marinated in a simple Vietnamese sauce, then pan-seared.

Many years ago I saved a recipe out of a Bon Appetit magazine I subscribed to. The recipe for Vietnamese Pork Chops sounded interesting, especially since I’ve never visited that country. I decided to try the recipe.

What I discovered is a very simple recipe using fish sauce as part of a marinade for the pork chops. In Vietnam their much loved fish sauce is called Nuoc Mam or Nuoc Cham (which translates to “dipping sauce”). It is typically made with fermented anchovies, sea salt and water.

For this recipe, fish sauce is combined with shallots, brown sugar, rice vinegar, and black pepper to make a flavorful marinade. Fish sauce can be found in most grocery stores in the Asian Food section.

After marinating the pork chops, the remaining marinade will be boiled and reduced into a pan sauce, while the pork cooks. The delicious sauce is spooned on top of pan-seared pork chops for serving.

The recipe is EASY to make, and tastes wonderful. Here’s how to make Vietnamese Skillet Pork Chops.

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

Make The Vietnamese-Style Marinade

Place one chopped shallot, brown sugar, fish sauce, rice vinegar, and black pepper in a medium sized bowl.

Use a wire whisk or a fork, to fully combine these ingredients, until the brown sugar dissolves. Set aside.

Prepare The Pork Chops For The Marinade

Pierce the pork chops on all sides multiple times using the tines of a fork. You can see the indents in the meat in the photo below.

By doing this, the marinade gets into the pork chops quicker, which results in tender, tasty pork chops!

Marinate The Pork Chops

Put the pork chops into a LARGE resealable bag OR in a large shallow dish. Pour the marinade over the pork chops, then flip them over, so all sides are covered.

Spoon marinade on top of the pork chops, then cover the dish. Let the chops marinate (covered) in the sauce for 20 minutes at room temperature. Flip them over a couple times so each side is well coated.

TIP: You can marinate the chops up to one day ahead! Keep them covered in the marinade and then refrigerate, flipping them occasionally. This is a great timesaver!

Right before you cook the Vietnamese skillet pork chops, remove them from the marinade. Let excess sauce drain back into the dish, and scrape off the shallots, too.

IMPORTANT! SAVE ALL THE MARINADE AND SHALLOTS FOR THE PAN SAUCE!

Pour all of the remaining marinade and shallots into a small saucepan. You will need to boil it so it is safe to consume after being in contact with raw meat.

Cook the marinade into a reduction sauce while the pork chops “rest” after being cooked.

Cook The Pork Chops

Heat 1 Tablespoon vegetable oil in a large skillet on Medium-High heat. If desired, you can lightly sprinkle salt on the pork chops, but I usually do not, as the sauce tends to be salty enough. Your choice.

Once the oil is very hot, but not smoking, add the pork chops to the skillet in a single layer. They should sizzle when they hit the pan!

Cook the pork chops for 4 minutes without moving them in the skillet, then flip them to the other side. Cook an additional 4 minutes.

When done, the pork chops should be browned on both sides, cooked through, and have an internal temperature of 145°F. Remove pork chops, cover (to keep them hot), and let them “rest” for 7-8 minutes before serving.

While The Pork Chops Are “Resting”

While the cooked pork chops are “resting”, make the pan sauce using the reserved marinade in the saucepan.

Bring the marinade to a full boil, stirring often, as it will bubble and rise in the pan as it cooks. Continue boiling and stirring for about 4 minutes (this kills any residual bacteria).

The sauce is done after it has boiled for about 4 minutes, and is reduced to about ¼ cup of pan sauce.

Serve The Vietnamese Skillet Pork Chops

Now it’s time to serve the Vietnamese Skillet Pork Chops. Place a pork chop onto a plate, then spoon a little pan sauce on top. Add a sprig or two of parsley (optional) then serve the pork chops with a lime wedge on the side.

Squeeze the lime wedge over the pork chops. The juice adds a pop of bright citrus flavor to this dish. It’s fantastic, so don’t leave the lime out!

We enjoy these pork chops with mashed potatoes or steamed white rice on the side. The “blandness” of mashed potatoes or rice are a good backdrop for the wonderful flavor of the pork chops.

I hope you have the opportunity to try these delicious pork chops. They have lots of flavor, and we are delighted with how juicy and tender the pork chops are.

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

Looking For More PORK CHOP 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 pork chop 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.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Original recipe source: Bon Appetit Magazine, June 2013 issue, “Fast, Easy, Fresh Weeknight Favorites”, on page 46

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Vietnamese Skillet Pork Chops

Prep Time

10 mins

Cook Time

10 mins

Marinating (inactive prep)

20 mins

Total Time

40 mins

Vietnamese Skillet Pork Chops are juicy, tender and delicious! Pork chops are marinated in a simple Vietnamese sauce, then pan-seared.

Category: Main Course

Cuisine: Vietnamese

Keyword: Vietnamese Skillet Pork Chops

Servings: 4 (1 pork chop + sauce)

Calories Per Serving: 406 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 small shallot finely chopped
⅓ cup light brown sugar (packed)
¼ cup fish sauce (nuoc nam or nam pla recommended)
2 Tablespoons unseasoned rice vinegar
1 teaspoon ground black pepper
4 1" thick pork chops (bone-in) (approx. 2 pounds)
1 Tablespoon vegetable oil
1 lime , for serving (cut in wedges)

US Customary - Metric

Instructions

Make Marinade: Place shallots, brown sugar, fish sauce, rice vinegar, black pepper in medium bowl. Use fork to combine; mix until brown sugar dissolves. Set aside.
Marinate Pork Chops: Pierce pork chops on all sides multiple times using the tines of a fork. This helps marinade get into pork chops quicker, resulting in tender, tasty pork chops!
Put pork chops in a LARGE resealable bag OR a large shallow dish in a single layer. Pour marinade over pork; flip chops over, to cover all sides. Spoon marinade on top of chops; cover dish. Marinate for 20 minutes at room temp. Flip a couple times so each side is well marinated. TIP: You can marinate chops one day ahead! Keep dish covered and refrigerate, flipping them occasionally in the sauce.
When ready to cook pork chops, remove them from the marinade. Let excess sauce drain into the dish; scrape sauce and shallots off the chops. SAVE THE MARINADE FOR THE PAN SAUCE! Pour marinade/shallots into a small saucepan.
Cook Pork Chops: Heat vegetable oil in large skillet on Medium-High heat. Once oil is very hot, but not smoking, add pork chops in a single layer. Cook for 4 minutes without moving them in the skillet; flip to the other side. Cook about 4 more minutes. When done, pork chops should be browned on both sides, cooked through, and have an internal temp. of 145°F. Let pork chops "rest" for 7-8 minutes before serving, so juices can redistribute inside the meat.

Make Pan Sauce While Pork Chops "Rest":

While chops are "resting", make the pan sauce using reserved marinade in saucepan. Bring marinade to a full boil, stirring often (it will bubble and rise in the pan as it cooks). Continue boiling/stirring for approx. 4 minutes. Sauce should be reduced, leaving about ¼ cup in the pan.
To Serve: Place a pork chop on a plate; spoon pan sauce on top. Garnish with fresh parsley (opt.), and serve with a lime wedge on the side (a must). Squeeze lime juice over pork chops. Serve with favorite side dishes, and enjoy!

Recipe Notes

NOTE: If desired, you can very lightly salt the pork chops before cooking. I find this not necessary as the sauce/marinade is salty enough, but this is up to you to decide.

Nutrition Facts

Vietnamese Skillet Pork Chops

Amount Per Serving (1 chop + sauce)

Calories 406 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 6g38%

Trans Fat 0.2g

Polyunsaturated Fat 4g

Monounsaturated Fat 7g

Cholesterol 117mg39%

Sodium 1238mg54%

Potassium 694mg20%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 19g21%

Protein 36g72%

Vitamin A 23IU0%

Vitamin C 5mg6%

Calcium 64mg6%

Iron 2mg11%

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

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