The Grateful Girl Cooks!

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:

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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↓↓ 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.

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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!

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Original recipe source: Bon Appetit Magazine, June 2013 issue, “Fast, Easy, Fresh Weeknight Favorites”, on page 46

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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.

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01
Jul
2023

Strawberry Almond Romanoff Sundae

categories: Desserts, Ice Cream/Frozen Treats

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A Strawberry Almond Romanoff Sundae is a delicious dessert. Almond flavored whipped cream and strawberries are served over vanilla ice cream.

A strawberry almond Romanoff sundae is an easy to make, delicious COLD “no cook” dessert that is perfect for hot Summer days!

You will need to plan ahead, because the strawberries need to be chilled with a couple other ingredients before using.

Why Is It Called A ROMANOFF Sundae?

STORY #1- Strawberries Romanoff is the name of a famous dish (strawberries, liqueur, and cream). It was “supposedly” created by the chef for Czar Nicholas I, a Russian ruler from the well known Romanov family (typically spelled Romanoff in English).

STORY #2- A different story of it’s origins involves a man named Hershel Geguzin (born in Lithuania). Hershel immigrated to the U.S. as a child. He changed his name from Hershel Geguzin to Harry Gerguson, then later changed his name to Michael Romanoff. He “claimed” to be of Russian royalty, even though it was widely disputed (and allegedly proven false over the years).

Romanoff later became a restaurant owner in Beverly Hills, serving famous movie stars in the 1940’s and 1950’s. He served a dessert called “Strawberries Romanoff” at his restaurant, and it became popular in the United States.

Who truly knows the actual origins of this delicious dessert? All I know is I’ve taken a basic recipe for Strawberries Romanoff and serve it over vanilla ice cream to make a delicious ice cream sundae. Here’s here’s how to make it.

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

Prepare The Fresh Strawberries

Fresh strawberries are used for this dessert. This recipe (as written in the recipe card at the bottom of the page) will make enough for 4 servings.

You will need about 4 cups of juicy, fresh strawberries, to make this sundae for 4 people.

NOTE: My photos below reflect the amounts used for 2 servings. When I photographed this, I was only making two servings.

Rinse the strawberries, then pat them dry. Remove the leaves and core, then cut each strawberry in half.

Place the strawberry halves in a large bowl, then sprinkle granulated sugar over the strawberries.

Now add almond liqueur (Amaretto) to the strawberries. I use my homemade amaretto, which is wonderful (and convenient to have around)!

Don’t leave out the almond flavoring for the strawberries, because it adds so much flavor, and simply makes this dish perfect.

Macerate The Strawberries

Stir well, to dissolve the granulated sugar, and combine the strawberries with the Amaretto and the sugar. Cover the bowl, and let the strawberries chill in a refrigerator for 2 hours.

This process is called “macerating” the strawberries, because the sugar and amaretto will draw out the natural juices of the strawberries as they chill. It will also infuse almond flavor into the berries.

This is a GOOD thing, so please don’t skimp on this “inactive” prep time. I try to do this early on the day I’ll make the sundaes.

Prepare The Cream Sauce

Right before serving this dish, you will need to make the cream sauce, which is spooned over the strawberry almond Romanoff sundae.

Beat heavy whipping cream and powdered sugar in a mixing bowl until it becomes foamy. Add almond extract to the whipping cream as you are beating it. Continue beating the whipping cream until SOFT peaks form.

TIP: If you put the bowl and beaters in the freezer about 20 minutes before doing this step it helps the whipping cream form peaks faster.

Make The Strawberry Almond Romanoff Sundae

So, now the strawberries are fully chilled, and the whipping cream has been beaten to soft peaks… now what? IT’s TIME to build a strawberry almond Romanoff sundae!

For each serving, place a scoop of vanilla ice cream in a stemmed parfait glass (or bowl). Add a generous helping of the strawberries on top of the ice cream.

Spoon a generous amount of the whipped cream over the strawberries. Garnish each serving with some toasted almond slices, and serve!

The cold strawberries AND the whipped cream have a hint of almond flavoring, which is unique and delicious! They pair so well with the cold, creamy scoop of vanilla ice cream under it all! YUM.

A Strawberry Almond Romanoff Sundae is so simple to make, yet it is a decadent dessert to serve. I’m absolutely positive you will enjoy it.

I hope you have the opportunity to try this yummy dessert sometime soon, and hope you enjoy it, like we do.

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 DESSERT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a large variety of amazing dessert 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.
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Original recipe for Strawberry Almond Romanoff: Janet Eilders, via “Southern Living 1998 Annual Recipes”, page 99, published by Oxmoor House

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0 from 0 votes

Strawberry Almond Romanoff Sundae

Prep Time

10 mins

Cook Time

0 mins

Refrigeration Time (inactive prep)

3 hrs

Total Time

3 hrs 10 mins

A Strawberry Almond Romanoff Sundae is a delicious dessert. Almond flavored whipped cream and strawberries are served over vanilla ice cream.

Category: Dessert

Cuisine: American

Keyword: strawberry almond Romanoff sundae

Servings: 4

Calories Per Serving: 602 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 cups fresh strawberries de-stemmed, cored, halved
½ cup almond liqueur (Amaretto)
½ cup granulated sugar
1 cup heavy whipping cream
2 Tablespoons powdered sugar
1 teaspoon almond extract
2 cups vanilla ice cream (½ cup per serving)
2 teaspoons toasted almond slices (optional garnish)

US Customary - Metric

Instructions

Rinse strawberries; pat them dry. Remove leaves and core, then cut each strawberry in half.
Put strawberry halves in large bowl. Add granulated sugar and almond liqueur (Amaretto) to strawberries. Stir well, to dissolve sugar and combine with strawberries. Cover bowl; refrigerate strawberries for 2 hours.
Make whipped cream right before serving. Beat whipping cream and powdered sugar in bowl until it becomes foamy. Add almond extract to whipping cream as you beat it. Continue beating the whipping cream until SOFT peaks form. TIP: If you put bowl and beaters in freezer for 20 minutes before doing this step it helps whipping cream form peaks faster.
For each serving, place a scoop of vanilla ice cream in a stemmed parfait glass or bowl. Add a generous helping of the strawberries. Spoon whipped cream over the strawberries. Garnish each serving with toasted almond slices (see note below). Serve and enjoy!

Recipe Notes

To lightly toast almonds, slice thin and place in a dry skillet. Cook on low heat, stirring often, for 2-3 minutes or until almonds become fragrant and lightly browned. Remove from hot skillet immediately. Let cool.

Nutrition Facts

Strawberry Almond Romanoff Sundae

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

Calories 602 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 18g113%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 96mg32%

Sodium 73mg3%

Potassium 434mg12%

Carbohydrates 67g22%

Fiber 4g17%

Sugar 61g68%

Protein 5g10%

Vitamin A 1170IU23%

Vitamin C 85mg103%

Calcium 153mg15%

Iron 1mg6%

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

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28
Jun
2023

Asian Sesame Scallion Noodles

categories: Asian, Main Dishes, Meatless Meals

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Asian Sesame Scallion Noodles is a meatless dish, with linguini, green onions and toasted sesame seeds, coated in a tasty Asian-style sauce.

My husband and I love this delicious meatless meal! The Asian sesame scallion noodles are packed with great flavor, and the bonus is this dish is so very simple to make.

I discovered this wonderful meal in a cookbook I had, and made only a couple very small changes. The results were outstanding, and we have enjoyed this dish several times! My sister in law is a vegan, and when I made this dish for her, she loved it, too.

My next plan is to cook this meal for our son and his girlfriend, and see what they think. They are both vegetarians, and I’m confident they will love the amazing Asian flavors of this meatless dish.

This is an easy meal to throw together at the end of a long day, because it doesn’t require too much effort or time to prepare. Here’s how to make Asian sesame scallion noodles.

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

Cook The Noodles

The original recipe calls for using Udon noodles (or linguini). I use linguini pasta, because I usually have that in our pantry at any given time.

Cook the noodles in salted, boiling water according to the instructions on the package. When the noodles are done cooking, drain the noodles, but do not rinse them.

While the noodles cook, prepare the Asian sauce, so when the noodles are done, all you need to do is combine them and serve!

Make The Asian Sauce

While the noodles are cooking, prepare the Asian sauce. Whisk soy sauce, dark brown sugar, rice vinegar, 1T. vegetable oil, and sesame oil in a large bowl.

Once these ingredients are well combined, set the bowl aside while you finish the second part of the sauce.

Toasting The Sesame Seeds And Chile Flakes

Heat 2 T. vegetable oil in a large non-stick skillet on medium heat. Add white sesame seeds, and red pepper flakes. Stir to combine.

Cook, stirring occasionally until the sesame seeds have begun to turn golden brown in color. This usually takes 3-4 minutes. Once the sesame seeds start browning, turn off the heat.

Add Garlic and Scallions

Stir minced garlic and sliced scallions (green onions) into the sesame seed mixture in the skillet until combined. The skillet will still be hot (even off the heat), so it will slightly cook the scallions (green onions) and the garlic.

Pour this mixture into a large serving bowl. You will add the hot, cooked and drained noodles to this mixture once they’re done cooking.

Toss The Noodles In The Asian Sauce

When the noodles are finished cooking, drain them (without rinsing). Immediately add them to the sesame/scallion mixture in the serving bowl.

Use tongs to combine the sauce with the noodles until the noodles are fully coated with the sauce.

Serve The Asian Sesame Scallion Noodles

This recipe, as written will yield about three servings. Divide the hot Asian sesame scallion noodles into individual bowls (or plates).

Garnish each serving with chopped peanuts (optional, but good!). You can also garnish the top of the noodles with additional sliced green onions for more color, if desired ( I didn’t this time).

See how easy it is to make this meal? Serve the Asian sesame scallion noodles immediately while hot, and enjoy the amazing flavors!

I am confident you’re going to enjoy this dish! Serve it with bread and/or a yummy green salad on the side, and you will have a fantastic tasting, meatless meal.

I hope you have the chance to try these delicious Asian sesame scallion noodles soon, and hope you enjoy them as much as we do!

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

Looking For More ASIAN Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Recipe adapted from: “The Milk Street Cookbook”, by Christopher Kendall, page 199, published by Little Brown And Company, 2020

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0 from 0 votes

Asian Sesame Scallion Noodles

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Asian Sesame Scallion Noodles is a meatless dish, with linguini, green onions and toasted sesame seeds, coated in a tasty Asian-style sauce.

Category: Main Dish

Cuisine: Asian, Vegetarian

Keyword: Asian sesame scallion noodles

Servings: 3

Calories Per Serving: 494 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ pound linguini pasta
3½ Tablespoons soy sauce (low sodium, if available)
2 Tablespoons packed dark brown sugar
2 Tablespoons unseasoned rice vinegar
3 Tablespoons vegetable oil (or other neutral oil) *DIVIDED USE*
¾ Tablespoon toasted sesame oil
1 Tablespoon white sesame seeds
1 teaspoon red chili flakes
4 stems scallions (green onions) white and green parts, sliced
1 teaspoon minced garlic

Optional Garnish: Additional sliced scallions and/or chopped dry roasted peanuts (about 2 T. total)

US Customary - Metric

Instructions

Cook noodles in salted, boiling water according to instructions on package. When done cooking, drain noodles (do not rinse).
While noodles are cooking, prepare Asian sauce. Whisk soy sauce, dark brown sugar, rice vinegar, 1T. vegetable oil, and sesame oil in a large bowl. Once well combined, set bowl aside.
Heat 2 T. vegetable oil in a large non-stick skillet on medium heat. Add sesame seeds and red pepper flakes. Stir to combine. Cook, stirring occasionally until sesame seeds begin to turn golden brown. This usually takes 3-4 minutes. Once sesame seeds start browning, turn off the heat.
Stir garlic and scallions into sesame seed mixture in skillet for about a minute until combined. Skillet will still be hot (even off the heat), so it will slightly cook scallions and garlic. Pour mixture into a large bowl.
When noodles are done cooking, drain them (without rinsing). Immediately add linguini to the sesame/scallion mixture in bowl. Use tongs to combine sauce and linguini until noodles are fully coated in sauce.
To serve, divide hot Asian sesame scallion noodles into individual bowls. Garnish each serving with chopped peanuts (optional, but good!). Add additional sliced green onions for more color, if desired. Serve, and enjoy!

Nutrition Facts

Asian Sesame Scallion Noodles

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

Calories 494 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 10g

Monounsaturated Fat 5g

Sodium 691mg30%

Potassium 278mg8%

Carbohydrates 67g22%

Fiber 3g13%

Sugar 10g11%

Protein 12g24%

Vitamin A 211IU4%

Vitamin C 1mg1%

Calcium 60mg6%

Iron 2mg11%

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

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24
Jun
2023

Roasted Curry Sweet Potatoes

categories: Side Dishes, Vegetable Dishes

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Roasted Curry Sweet Potatoes are a delicious and EASY side dish! Full of flavor from a simple spice mix, this recipe will yield 3-4 servings.

Do you like eating sweet potatoes? As an adult, I have come to LOVE them, but really did not like them as a kid, and avoided them like the plague.

My grandmother, who in her later life lived with us for several months each year, ate a sweet potato every single day. EVERY. SINGLE. DAY.

Frankly, as a kid I didn’t understand her unrequited love of this orange colored vegetable. I mean… it’s just a potato, right?

Now, as a sensible older woman with a much broader flavor palette, I love them too! It must be hereditary, right? Ha Ha.

Behold The Humble Sweet Potato

There’s a lot to love about this filling, nutritious veggie I didn’t appreciate back then. Sweet potatoes are sweet “root” vegetables that are packed with Vitamin C, Vitamin A, and other minerals. They’re also a wonderful source of fiber, which is good for the ol’ gut.

They have some antioxidant properties, which is another reason they are “good for you”. The orange color of sweet potatoes is produced by beta carotene, which we know is good for our overall eye health.

Besides all of this… SWEET POTATOES ARE DELICIOUS! Here’s how to make this simple recipe for roasted curry sweet potatoes. They have great taste and color, and are a cinch to make.

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

Prepare The Sweet Potatoes For Roasting

You will need about half a pound of sweet potatoes for this recipe. This typically is the equivalent of 2 medium to large sized sweet potatoes.

Use a vegetable peeler or a sharp knife to remove the peel from the sweet potatoes. Discard the peels.

Cut the sweet potatoes in half lengthwise first, then slice each half cross-wise into 1″ slices that resemble half circles (on left side of first photo below).

Now cut each of those slices in half (on right side of first photo below). Continue slicing until both sweet potatoes are cut, and each piece is wedge shaped (bottom photo below). Set aside.

Make The Spice Mix

Place salt, curry powder, ground black pepper and onion powder in a small bowl. Stir to combine these spices.

See? Just like that you have an easy seasoning mix you will use to season the sweet potatoes!

Season The Sweet Potato Wedges

Spray a large baking sheet with non-stick spray, then add the sweet potato wedges onto the pan in a single layer.

Lightly spray the sweet potatoes with additional baking spray (helps the spice mix to adhere). Sprinkle the sweet potatoes with the spice mix, dividing it evenly over the potatoes.

Ready For The Oven

Once the sweet potatoes have been seasoned, they are ready for the oven. Place the pan on the oven’s middle rack.

Bake at 425°F for 20-25 minutes. The time may vary a bit as oven temps can fluctuate. I usually check the roasted curry sweet potatoes for doneness after 20 minutes.

When fully done, the outside should be slightly browned, and the inside should be soft. A butter knife can be easily inserted into the middle of a piece of sweet potato without resistance.

Serve The Roasted Curry Sweet Potatoes

Transfer the hot, roasted curry sweet potatoes from the pan to a wire rack with a spatula. Let them cool for about one minute before serving.

These delicious sweet potatoes can be served alongside a favorite meat, and will be a delicious side dish. The recipe will yield enough for 3 moderate portions or 4 small portions.

The roasted curry sweet potatoes also taste fantastic in Kale and Sweet Potato Salad, because they add such great flavor to the dish.

I hope you enjoy this delicious side dish as much as we do. The smell in the kitchen while the roasted curry sweet potatoes cook is also really terrific!

Thank you 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 SWEET POTATO Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a variety of delicious sweet potato 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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Recipe Adapted From: “Year Round Fresh”, page 184, published in 2018 by WW International, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Roasted Curry Sweet Potatoes

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Roasted Curry Sweet Potatoes are a delicious and EASY side dish! Full of flavor from a simple spice mix, this recipe will yield 3-4 servings.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: roasted curry sweet potatoes

Servings: 4 small servings

Calories Per Serving: 50 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ pound sweet potatoes (approx. 2 medium-large)
½ teaspoon kosher salt
¼ teaspoon curry powder
¼ teaspoon ground black pepper
¼ teaspoon onion powder
non-stick baking spray (for pan and sweet potatoes)

US Customary - Metric

Instructions

Preheat oven to 425℉ (218.3℃) Spray a baking sheet with non-stick baking spray.
Use vegetable peeler or sharp knife to peel sweet potatoes. Discard peels. Cut sweet potatoes in half, lengthwise. Slice each half cross-wise into 1" thick half- circle slices. Cut each of those slices in half (wedge-shaped) Set aside.
Place salt, curry powder, black pepper, onion powder in a bowl; stir to combine.
Place sweet potato wedges on prepared pan in a single layer. Lightly spritz potatoes with baking spray, then sprinkle with spice mix, distributing it evenly over potatoes.
Bake on middle rack of oven at 425°F for 20-25 minutes. When fully done, outside of potatoes will be lightly browned; inside should be soft. A butter knife can be easily inserted into sweet potatoes without resistance. Transfer sweet potatoes to wire rack; cool for 1 minute, then serve. Enjoy!

Nutrition Facts

Roasted Curry Sweet Potatoes

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

Calories 50 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.02g0%

Polyunsaturated Fat 0.01g

Monounsaturated Fat 0.01g

Sodium 322mg14%

Potassium 196mg6%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 2g2%

Protein 1g2%

Vitamin A 8046IU161%

Vitamin C 1mg1%

Calcium 19mg2%

Iron 0.4mg2%

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

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20
Jun
2023

Garlic Lime Baked Salmon

categories: Main Dishes, Seafood

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Garlic Lime Baked Salmon is simple to make, and tastes amazing! Only 5 minutes prep is needed before baking this flavorful, low-calorie dish.

If you’re looking for a delicious, low-calorie dinner that only takes a few minutes to pull together, I think you’ll love this recipe for garlic lime baked salmon!

This meal is perfect for those days when you’re too tired from work or school to expend a lot of energy trying to come up with dinner! The prep time is minimal (about 5 minutes), and then into the oven goes the salmon. Whoo Hoo!

A big resounding plus is how delicious this simple meal really is… we could eat it over and over, because it tastes so good.

Pair the garlic lime baked salmon with a favorite side dish, and you’ve got a great meal in under 30 minutes. Here’s how to make it.

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

Prepare And Season The Salmon

Preheat your oven to 400°F. (204° C.) before beginning. Prep takes only a few minutes, so to save time, you will that oven preheated and ready to go!

For this recipe, you will need two skinless salmon fillets, approximately 4 ounces each. Pat the salmon dry using paper towels to blot the moisture.

Place a layer of parchment paper onto a baking sheet, then place the salmon fillets on top. Lightly sprinkle Cajun seasoning mix on the top surface only, then set the pan aside.

Make The Garlic Lime Baking Sauce

For the garlic lime sauce that will bake on top of the salmon, you will need fresh lime juice (and the zest from the peel). You will also use minced garlic, extra virgin olive oil and fresh chopped parsley.

Mix the lime juice, lime zest, minced garlic, olive oil and chopped parsley together in a medium sized bowl. Stir until these ingredients are fully combined.

NOTE: Lime zest is the outer green peel of the lime, grated very finely using a microplane or the very tiny holes in a box grater. The lime peel contains oils which are released, and provide amazing flavor. Be careful to only grate the GREEN peel, NOT the white inner part. The white part of the inner peel is bitter, and you do not want that!

Bake The Salmon

Spoon the sauce evenly over the two salmon fillets, spreading the ingredients evenly, and dividing the mixture between the two pieces of fish. Use all of the sauce!

Bake in a preheated 400°F (204°C) oven for 18-20 minutes, or until the salmon is cooked through and flakes easily.

Since oven temperatures can fluctuate with different models, I suggest checking on the fish at about the 17 minute mark, to check for doneness. When done, remove the garlic lime baked salmon from the oven.

Serve The Garlic Lime Baked Salmon

Serve the garlic lime baked salmon while hot. Transfer the fillets to individual plates, and garnish with more chopped parsley and/or a couple of lime wedges (to squeeze juice over the fish).

These are optional garnishes, of course, but really add to the color, flavor, and presentation of the finished dish. I don’t think you will regret adding these ingredients, ESPECIALLY the lime wedges.

Serve the fish with a couple of your favorite side dishes, and enjoy this delicious garlic lime baked salmon!

I hope you have the opportunity to try this yummy recipe, and hope you will enjoy it as much as we do. It is such an easy main dish to make, and it really does taste great!

Thanks for stopping by, and please come back again soon. Take care, may God bless you, and have a wonderful 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 lots of delicious salmon 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: New Life Promise-Live Smart Online Edition, Volume 10, page 32, by Isabel D. Price.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Garlic Lime Baked Salmon

Prep Time

5 mins

Cook Time

18 mins

Total Time

23 mins

Garlic Lime Baked Salmon is simple to make, and tastes amazing! Only 5 minutes prep is needed before baking this flavorful, low-calorie dish.

Category: Entree

Cuisine: American

Keyword: garlic lime baked salmon

Servings: 2 fillets

Calories Per Serving: 203 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ pound skinless salmon fillets (2 fillets) approx. 4 oz. per fillet
½ teaspoon creole seasoning to sprinkle lightly on fish
2 teaspoons fresh lime juice
1 teaspoon lime zest
1½ cloves garlic minced
2 teaspoons extra virgin olive oil
2 teaspoons chopped fresh parsley

Optional: additional chopped parsley and/or lime wedges for garnish

US Customary - Metric

Instructions

Preheat oven to 400°F. (204° C.) before beginning. Prep time is minimal, so preheating oven will save time. Lay piece of parchment paper on baking sheet.
Pat salmon fillets dry using paper towels, then place fillets on prepared baking sheet. Lightly sprinkle top of fish with Creole seasoning; set pan aside.
Mix the lime juice, lime zest, minced garlic, olive oil and chopped parsley together in a medium sized bowl. Stir until fully combined.
Spoon sauce evenly over salmon fillets, spreading evenly, and dividing mixture between both pieces. Use all of the sauce.
Bake at 400°F (204°C) oven for 18-20 minutes, or until salmon is cooked through and flakes easily. When done, remove pan from the oven.
Transfer salmon fillets to individual plates. OPTIONAL: Garnish with additional chopped parsley and/or a couple lime wedges (to squeeze juice on salmon). Serve immediately, and enjoy!

Nutrition Facts

Garlic Lime Baked Salmon

Amount Per Serving (1 fillet (4 oz.))

Calories 203 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 3g

Monounsaturated Fat 5g

Cholesterol 62mg21%

Sodium 51mg2%

Potassium 582mg17%

Carbohydrates 2g1%

Fiber 0.2g1%

Sugar 0.2g0%

Protein 23g46%

Vitamin A 265IU5%

Vitamin C 3mg4%

Calcium 20mg2%

Iron 1mg6%

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

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16
Jun
2023

Chocolate Covered Strawberries

categories: Chocolate, Desserts

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Chocolate Covered Strawberries are EASY to make, decadent treats which can be enjoyed any time! They are made using only 3 ingredients.

I’ve been making chocolate covered strawberries for many, many years now (over 20), and never get tired of them! What tastes better than a huge, juicy, fresh strawberry coated in chocolate?

Whether you want to serve chocolate covered strawberries at a fancy brunch, or just have them around for a nice treat, they are DELICIOUS!

True Story

When we were cruising to Alaska a few years ago, we ran into the Director of Restaurant Operations (whom I had met previously on a food galley tour and food demo on another cruise).

After we visited with him, he secretly had a plate of chocolate covered strawberries delivered to us as a surprise. They were waiting for us when we returned to our room. Wasn’t that nice?

Here’s a photo I took of a few of the strawberries we received, after we ate a few and shared the rest with our family.

They were delicious and were such a wonderful, unexpected treat! This was a very kind and generous gift from this very busy professional, to us.

Guess what? To be honest, I feel my homemade chocolate covered strawberries are just as delicious as those that were made by the team of culinary pros!

So… I want to share with you how I make chocolate covered strawberries. They are quite simple to make, but look fabulous when served at a party, holiday, or brunch. They are usually one of the first treats to disappear, too! Here’s how to make them.

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

Large, Fresh Strawberries!

For the best chocolate covered strawberries, you will want to have large, fresh strawberries. The bigger the better, as far as I am concerned.

Gently rinse the strawberries in a colander, but be sure to leave the green leaves/stem on the strawberries. This recipe is written to fully coat one dozen large strawberries with chocolate.

DRY, DRY, DRY Those Strawberries!

Now… here’s the most important part. DRY the strawberries really, really well. I gently place them on paper towels after rinsing and let them air dry for a few minutes.

Then I hand dry each strawberry (GENTLY) between layers of paper towels. Water and chocolate are NOT friends, so take the time to do this right!

It is vitally important the strawberries be absolutely dry before decorating them, so the chocolate will adhere, and won’t “seize up” from the water droplets.

Prepare The Chocolate For Dipping

I use the microwave to melt the chocolate for the strawberries (easy!). A little bit of vegetable shortening is also added, which smooths out the chocolate, and allows for a nice firm, shiny finish on the strawberries.

Place chocolate chips (we prefer semi-sweet) and vegetable shortening in a microwave-safe bowl. Place the bowl in the microwave and heat on High power for 45 seconds.

Remove the bowl and stir the mixture as much as possible. Put it back in the microwave for 30 more seconds, remove and stir again.

Continue this process in 30 second increments until the chocolate and shortening are melted, smooth and lump-free. Now you’re ready to dip the strawberries.

Dipping The Strawberries

Cover a baking sheet with wax paper. Take the DRY strawberries, one at a time, and dip them in the hot, melted chocolate, rotating them to cover. Gently hold the strawberry by the green leaves to do this.

If necessary, use a spoon to add chocolate to the strawberry, covering all sides of the berry. Let the excess chocolate drip back into the bowl.

Carefully place the chocolate covered strawberry onto the wax paper-lined baking sheet. Repeat process with the remaining strawberries.

Do not move the strawberries once you place them on the wax paper, and make sure to leave space between each one.

If the chocolate firms up slightly as it cools, place it back in the microwave for about 20 seconds, then stir it again.

Decorate The Chocolate Covered Strawberries

Once the chocolate has firmed up, they can be eaten, as is. HOWEVER I enthusiastically recommend decorating them to look a bit more fancy, and chilling them before serving!

Make sure the chocolate is smooth again before using it to decorate. Use a fork to decoratively drizzle melted chocolate over the top of the strawberries.

Do not move the strawberries while decorating them. Instead, drizzle the chocolate over them right where they are on the wax paper.

You can use melted white chocolate (if desired, for contrast), or use the remaining chocolate in the bowl.

TIP: If you will be using colorful sprinkles, drizzle a strawberry (one at a time) with chocolate. IMMEDIATELY add the sprinkles while the chocolate is still “wet”, so they will adhere.

Chill, Then ENJOY Chocolate Covered Strawberries

Place the decorated chocolate covered strawberries (still on baking sheet) in a refrigerator to chill for an hour or so.

Once chilled, they should be absolutely perfect for serving! The chocolate covering should be firm and ready to go.

Carefully transfer the chocolate covered strawberries to a serving platter, serve, and enjoy these delicious treats.

Here you can see one of the chocolate covered strawberries sliced in half. Notice that the chocolate coating remains firm, even after cutting! That’s what you want!

If you have any leftovers after serving (not sure you will, though), you can safely refrigerate them for 1-2 more days.

That’s it! See how easy it is to make these wonderful desserts? I hope you have the opportunity to make these for a special occasion, or as a unique dessert for family and/or friends!

Thank you 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 CHOCOLATE DESSERT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some really delicious desserts you may enjoy that feature chocolate, 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!
Instagram: jbatthegratefulgirlcooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Covered Strawberries

Prep Time

30 mins

Cook Time

0 mins

Refrigeration Time (inactive prep)

1 hr

Total Time

1 hr 30 mins

Chocolate Covered Strawberries are EASY to make, decadent treats which can be enjoyed any time! They are made using only 3 ingredients.

Category: Dessert

Cuisine: All Cuisines

Keyword: chocolate covered strawberries

Servings: 12 large strawberries

Calories Per Serving: 114 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 large strawberries (fresh)
1 cup semi-sweet chocolate chips
2 Tablespoons vegetable shortening
colored sprinkles (if using)

US Customary - Metric

Instructions

Cover a baking sheet with wax paper.
Gently rinse strawberries in a colander. Leave green leaves/stem attached. DRY strawberries really well. Place on paper towels after rinsing; let air dry a few minutes. Gently dry each strawberry between paper towels. It is vitally important the strawberries be absolutely dry so chocolate adheres, and won't "seize up".
Place chocolate chips and vegetable shortening in microwave-safe bowl. Place bowl in microwave; heat on High for 45 seconds. Remove bowl and stir mixture as much as possible. Put bowl back in microwave for 30 more seconds on High, remove and stir again. Continue in 30 second increments until chocolate and shortening are melted, smooth and lump-free.
Take DRY strawberries, one at a time, holding them carefully by the green leaves. Dip them in melted chocolate, rotating to cover all sides. If necessary, use a spoon to add chocolate to the strawberry to cover all sides. Let excess chocolate drip back into bowl.
Carefully place chocolate covered strawberry onto wax paper-lined baking sheet. Repeat process with remaining strawberries. Don't move strawberries once on the wax paper; leave space between each one. If melted chocolate in bowl firms up as it cools, place back in the microwave for about 20 seconds; stir it again.
Let chocolate on the strawberries firm up before decorating. Make sure remaining chocolate in bowl is warm and smooth again before using it to decorate. Use a fork to decoratively drizzle melted chocolate over the top of the strawberries. Do not move strawberries while decorating. Drizzle chocolate over them right where they are on the wax paper. TIP: If using colorful sprinkles, drizzle a strawberry (one at a time) with chocolate. IMMEDIATELY add sprinkles while chocolate is still "wet", so they adhere.
Place baking sheet with strawberries in the refrigerator. Chill for at least 1 hour before transferring to a serving platter. Serve, and enjoy! Any leftovers can be stored in refrigerator for 1-2 days.

Nutrition Facts

Chocolate Covered Strawberries

Amount Per Serving (1 chocolate covered strawberry)

Calories 114 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 1mg0%

Sodium 2mg0%

Potassium 126mg4%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 7g8%

Protein 1g2%

Vitamin A 11IU0%

Vitamin C 16mg19%

Calcium 14mg1%

Iron 1mg6%

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

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13
Jun
2023

Thousand Island Salad Dressing

categories: Sauces and Dressings

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Homemade Thousand Island Salad Dressing is a cinch to make in only 5 minutes! Use it on your favorite green salads, hamburgers or patty melts!

Today I’m going to share with you how simple it is to make homemade salad dressing in a few minutes, in the comfort of your own home. Simple and delicious is my favorite kind of recipe!

I have quite a few homemade salad dressing recipes here on my blog, and always enjoy learning how to make them from scratch, at home.

Thousand Island Salad Dressing is a cinch to make, and uses fairly “common” kitchen ingredients. This famous salad dressing is named after Thousand Islands, New York (apparently), where it is believed to have been first created.

If you’re interested in learning more about the origins of Thousand Island Salad Dressing, you can do so HERE. Let me show you how to make this delicious salad dressing, lickety-split!

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

Making Thousand Island Salad Dressing Is EASY!

The ingredients you need to make thousand island salad dressing are mayonnaise, sour cream, ketchup, sweet pickle relish, red onion, white vinegar, sugar, garlic, salt and pepper.

Measure, then place all ingredients except the salt and pepper into a medium-sized bowl, and stir until the salad dressing has been fully combined.

Season with salt and pepper to suit your personal taste (it doesn’t take too much- start with 1/8 teaspoon, then add more, as desired).

And just like that, you’ve made homemade thousand island salad dressing! See how easy that was? You’ll probably also notice that this salad dressing is fairly THICK.

Some people even add a hard-boiled egg to their dressing. I don’t care for it that way, but feel free to add a finely crumbled hard-boiled egg to the salad dressing if it makes you happy!

You may also notice that the ingredients in thousand island salad dressing are similar to those in Russian Salad Dressing. That’s true, but did you know Russian Dressing also has horseradish in it?

Check The Texture To Suit Your Preference

Check out the texture of the thousand island salad dressing. You may like it very thick, but if you’re like me, you prefer it a bit thinner in texture.

If desired, simply add a little bit of milk (in very small increments), and stir until the salad dressing reaches your desired consistency.

I typically add about 1-2 Tablespoons milk to mine to thin it slightly when I make it. This texture is completely YOUR CHOICE, of course.

Storing The Salad Dressing

Cover the bowl with plastic wrap and refrigerate the Thousand Island Salad Dressing at least 2-3 hours before serving, for best flavor.

You can also transfer the salad dressing to an airtight container before refrigerating, if you prefer. I usually store mine in a canning jar.

Thousand Island Salad Dressing can be stored safely in an airtight container in the refrigerator for up to 6-7 days. The recipe (as written) will yield about 1 cup of salad dressing, so it is fairly easy to use it up during that week.

Serve The Thousand Island Salad Dressing

After the thousand island salad dressing has been fully chilled, use it to top one of your favorite mixed green salads for added flavor!

The salad dressing is also a wonderful condiment which can be used on burgers or patty melts. It is delicious, spread on a grilled patty melt with caramelized onions.

Making thousand island salad dressing is so absolutely EASY, and I hope you have the opportunity to create this recipe. I think you’re going to really like it.

Thanks for taking the time to visit this website today, and I invite you to come back again soon. Take care, may God bless you, and have a GREAT day!

Looking For More SALAD DRESSING Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of homemade salad dressing recipes you may 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.

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

Original recipe source (and with thanks to Lauren Allen) at: tastesbetterfromscratch.com/thousand-island-dressing

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Thousand Island Salad Dressing

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Homemade Thousand Island Salad Dressing is a cinch to make in only 5 minutes! Use it on your favorite green salads, hamburgers or patty melts!

Category: Salad Dressing

Cuisine: American

Keyword: thousand island salad dressing

Servings: 8 (2 T. per serving)

Calories Per Serving: 122 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup mayonnaise
¼ cup sour cream
3 Tablespoons ketchup
2 Tablespoons red onion finely diced
2 Tablespoons sweet pickle relish
1 Tablespoon white vinegar
2½ teaspoons granulated sugar
1 lg. clove garlic minced
*salt & pepper, to taste

US Customary - Metric

Instructions

Place all ingredients except salt and pepper in a medium bowl; stir until fully combined. Season with salt/pepper to taste (it doesn't take too much- start with ⅛ teaspoon, then add more, as desired). Stir until combined.
Check texture of the salad dressing. It is fairly thick. If you prefer it thinner, add small amount of milk (1-2 T. at a time). Add milk and stir until salad dressing reaches desired consistency.
Cover bowl with plastic wrap; refrigerate salad dressing at least 2-3 hours before serving, for best flavor. Serve, and enjoy on a favorite green salad or burger.
Store salad dressing in an airtight container in refrigerator up to 6-7 days.

Recipe Notes

NOTE: If interested in reducing the number of calories for this salad dressing, consider using light mayonnaise and/or light sour cream.

Nutrition Facts

Thousand Island Salad Dressing

Amount Per Serving (1 (2 Tablespoons))

Calories 122 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Trans Fat 0.03g

Polyunsaturated Fat 6g

Monounsaturated Fat 3g

Cholesterol 8mg3%

Sodium 176mg8%

Potassium 39mg1%

Carbohydrates 5g2%

Fiber 0.1g0%

Sugar 4g4%

Protein 0.5g1%

Vitamin A 107IU2%

Vitamin C 1mg1%

Calcium 13mg1%

Iron 0.1mg1%

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

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10
Jun
2023

Easy Slow Cooker Pulled Pork

categories: Main Dishes, Pork, Slow Cooker Recipes

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Make Easy Slow Cooker Pulled Pork to use in many main dishes (5 minutes prep)! Great for BBQ sandwiches, tacos, enchiladas, burritos, etc.

Looking for a simple way to cook a lot of meat to use in various recipes? This recipe for easy slow cooker pulled pork may be just the recipe you’re looking for!

With as little as 5 minutes of hands-on prep time and a few common spices, you can have a large pork shoulder seasoned and cooking away in a slow cooker.

After it cooks all day, you will be left with tender pork, that can be EASILY shredded, to use in a variety of dishes. Here’s how to make easy slow cooker pulled pork.

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

Season The Pork

The ingredients I use to season the pork are salt, pepper, liquid smoke, garlic powder and onion powder. Mix the salt, pepper, garlic powder and onion powder in a small bowl. Do NOT add the liquid smoke or water at this point.

I use these very basic spices to season the pork, because once the meat is done cooking and shredded, it can be used for a variety of main dishes with different flavor combinations.

Before seasoning, pat the pork shoulder dry by blotting it on all sides with paper towels. Sprinkle this seasoning mix over the entire surface of the pork shoulder, then place the pork shoulder into a large slow cooker.

For this recipe I used a 7 pound pork butt, also known as pork shoulder or Boston pork butt. All these types of pork come from the SHOULDER of the pig.

Combine the liquid smoke and water in a small container, then pour it around the outside edges of the pork, onto the bottom of the slow cooker.

The liquid smoke will help flavor the meat with a semi-smoked flavor, which is helpful since we will not be cooking the pork on a smoker grill or BBQ. Liquid smoke can usually be found in most grocery stores, on the aisle with the BBQ sauces or condiments.

Time To Slow Cook The Seasoned Pork

Put the lid on the slow cooker, and then cook the pork for about 8 hours on LOW setting. Let it cook away while you got to work or do other things during the day.

After several hours you will begin to smell “good aromas” coming out of your slow cooker. No need to do anything else to the meat until it has finished slow cooking!

For this recipe, you will want the finished pork to have an internal temperature of 200°F (or 93.33°C) This higher internal temperature will ensure the pork becomes VERY tender, which is what you want for easily shredding the meat.

NOTE: If using a slightly smaller or larger pork shoulder, you may need to adjust the cooking time slightly.

What To Do When It Is Finished Cooking

Once the pork has cooked the full time, and reaches an internal temperature of 200°F. (or 93.33°C), unplug or turn off the slow cooker.

Let the pork rest (still covered in the slow cooker) for about 30 minutes. After it has rested, transfer the pork to a large bowl for shredding.

Remove the bone from the pork. It should come off easily, with no problem at all. Don’t forget to also save the juice that remains in the slow cooker, okay? Okay.

Shredding The Tender Cooked Pork

The easiest way I have found to shred the meat is to use two forks. The meat should be so tender that you can EASILY pull the meat off using them.

Continue shredding until all of the easy slow cooker pulled pork has been shredded. You should end up with a large pile of pulled pork.

After the bone is removed (and accounting for shrinkage while cooking, I usually will end up with somewhere between 5-6 pounds of pulled pork.

The next thing I do is to ladle some of the juices from the slow cooker into the shredded pork. Pour it through a strainer to help filter out any pieces of fat, etc. that might be hanging out in the juices.

By adding some (not all!) of the liquid back into the pulled pork, it ensures the meat will absorb some of the liquid and not be dry. The juices also adds back in some more flavor, too!

Toss the pulled pork with the liquids to combine, adding more juices as you feel are necessary for “juicy pork”. Once the easy slow cooker shredded pork has cooled, it can be divided into freezer bags and stored for future meals.

What Can Easy Slow Cooker Pulled Pork Be Used For?

There are a LOT of uses for this delicious pulled pork. Some of our favorite ways to use shredded pork is in burritos, tacos, enchiladas and tamales, adding additional Mexican seasonings, as desired.

Another of our favorite ways to use pulled pork is to add BBQ sauce and make BBQ pork sandwiches. There are many ways available to enjoy it. YUM!

Storing The Pulled Pork For Other Meals

I always save enough easy slow cooker pulled pork for a meal I make the same night as I cook the pork. All the extra shredded pork is divided into freezer storage bags, with about a pound of meat in each one.

This is really convenient, because the next time I want to use pulled pork for another meal, all I have to do is thaw the package out, then use as I wish!

It is a real timesaver to do this, and the pulled pork will store safely for several months in our freezer. Since it is not difficult to prepare the shredded pork, it comes in handy a month or two later when I want to use pulled pork again for a meal. WIN-WIN!

Looking For More PORK Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Easy Slow Cooker Pulled Pork

Prep Time

5 mins

Cook Time

8 hrs

Resting Time (cooling)

30 mins

Total Time

8 hrs 35 mins

Make Easy Slow Cooker Pulled Pork to use in many main dishes (5 minutes prep)! Great for BBQ sandwiches, tacos, enchiladas, burritos, etc.

Category: Main Dishes

Cuisine: All Cuisines

Keyword: slow cooker, pulled pork

Servings: 19 (appro. 4 ounces per serving)

Calories Per Serving: 131 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

7 pounds pork shoulder (or Boston butt roast) bone-in
2 teaspoons salt
2 teaspoons black pepper
1½ teaspoons garlic powder
1½ teaspoons onion powder
1½ Tablespoons liquid smoke
½ cup water

US Customary - Metric

Instructions

Pat the pork shoulder dry by blotting it on all sides with paper towels.
Combine salt, pepper, garlic powder and onion powder in a small bowl. Sprinkle the spices over entire surface of the meat. Put seasoned pork in a large slow cooker. Combine liquid smoke and water in a small container, then pour it around outside edges of the pork, onto the bottom of the slow cooker.
Cook on LOW heat for 8 hours. The finished pork should reach an internal temperature of 200°F. (or 93.33℃) for easiest shredding. Turn off slow cooker; let pork rest for 30 minutes (still covered in slow cooker). NOTE: If using a slightly smaller or larger pork shoulder, you may need to adjust cooking time slightly.
Remove bone from pork. It should come off easily. Transfer pork to a large bowl (reserving juice left in slow cooker). Shred the meat using two forks. The meat should be so tender you can EASILY shred it. Continue shredding until all pork has been shredded.
Ladle some of the juices from slow cooker into the shredded pork. Pour it through a strainer to filter out any pieces of fat, etc that might be present By adding some (not all!) of the liquid back into the pulled pork, it ensures the meat will absorb some of liquid and not be dry. Juices also adds more flavor, too!Toss the pulled pork with the liquids to combine, Use in your favorite dishes. Enjoy!
To store in freezer: let meat fully cool. Divide into freezer storage bags, and freeze up to several months. To use, thaw fully; add to favorite main dish recipes

Recipe Notes

Caloric estimate/calculation was made using 6 pounds of cooked, shredded pork, because the 7 pound pork used will reduce in volume when cooked, and also weigh less after the bone has been removed.

Nutrition Facts

Easy Slow Cooker Pulled Pork

Amount Per Serving (1 (approximately 4 oz.))

Calories 131 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 59mg20%

Sodium 314mg14%

Potassium 305mg9%

Carbohydrates 0.4g0%

Fiber 0.1g0%

Sugar 0.02g0%

Protein 17g34%

Vitamin A 6IU0%

Vitamin C 1mg1%

Calcium 14mg1%

Iron 1mg6%

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

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06
Jun
2023

Cranberry Pecan Curried Rice

categories: Side Dishes

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Cranberry Pecan Curried Rice is a flavorful dish that’s easy to make! Recipe yields 4 servings and is a delicious side dish for many entrees.

If you’re looking for a delicious, flavor-packed side dish to accompany a favorite meal, may I suggest you try cranberry pecan curried rice?

I found the original recipe online, and made only a couple very slight changes to suit our taste and needs. Let me tell you- it’s yummy!

From start to finish, this recipe takes only about 30-35 minutes, and is really easy to prepare! The rice is flavored with onion, garlic, butter, chicken broth, dried cranberries and toasted pecans, and seasoned with curry powder, ground ginger, salt and pepper.

These ingredients combine wonderfully, and create a simply fantastic tasting rice side dish! Here’s how to make cranberry pecan curried rice:

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

Cook The Rice

Bring chicken broth and butter to a boil in a large saucepan over medium heat. Add rice to the broth, and stir to combine these ingredients. Now bring the liquid in the pan back to a boil again.

Once boiling, turn the heat down to a low simmer, and cover the pan. Let the rice cook (covered) without disturbing it, for about 20 minutes. When done, remove the pan from the heat.

While The Rice Cooks…

Use the time the rice is cooking to finish the rest of the recipe. Measure oil into a large (separate) saucepan, and heat it on Medium.

Once hot, add chopped onions, and stir to combine. Cook the onions, stirring often, for 5-6 minutes. When done, the onions should be tender, translucent, and very lightly browned.

Stir chopped pecans and minced garlic into the onion mixture, and let them cook for 2 more minutes on medium heat. Stir this often, so you don’t burn the garlic!

Now For The Spices…

Stir curry powder, ground ginger, salt and black pepper into the onion and pecan mixture in the pan. It smells fantastic right at this point, when those aromatic spices hit the hot pan.

The rice should be finished cooking right around this time. Once done, remove the pan from the heat, use a fork to fluff the rice, then add the hot rice to the saucepan with the onion mixture.

Stir everything together, until the spices and other ingredients are well combined with the hot rice. Now you’re ready for the final step!

Final Step

The last step is to add dried cranberries and chopped, fresh parsley into the hot spiced rice! This gives the rice a pop of color, too.

Give the rice a good stir until everything is combined. Now this yummy cranberry pecan curried rice is hot, and ready to be served and enjoyed.

Serve The Cranberry Pecan Curried Rice

Transfer the cranberry pecan curried rice onto a serving plate or into a serving bowl. Garnish the top with sprigs of fresh parsley, if desired, and serve!

The rice has WONDERFUL flavor, thanks to the warming spices of curry powder and ground ginger. When I made this dish the first time, I couldn’t stay out of it, because it is SO GOOD!

Every bite of the cranberry pecan curried rice is packed with warm flavors, and I think you’ll love it! The rice pairs well with many different meat dishes.

We enjoy it with shrimp kabobs, but it’s a great accompaniment for chicken, beef, pork and other seafood dishes, as well. It is so versatile, and is really quite simple to prepare.

I’m confident you, your family members and other dinner guests will really enjoy this dish! The recipe can be doubled or tripled to suit your needs, too!

Cranberry pecan curried rice can be a simple weeknight side dish, or you can go all out and serve it for holidays like Christmas or Thanksgiving! YUM!

I hope you have the chance to try this no-fuss recipe for cranberry pecan curried rice, because it is truly delicious! It’s a very versatile side dish that will pair well with lots of main dishes.

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 RICE SIDE DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of side dishes featuring rice you might want 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

Original recipe source, (and with thanks to Jillian Wade) at: foodfolksandfun.net/cranberry-pecan-curry-rice/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Cranberry Pecan Curried Rice

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Cranberry Pecan Curried Rice is a flavorful dish that's easy to make! Recipe yields 4 servings and is a delicious side dish for many entrees.

Category: Side Dish

Cuisine: All Cuisines

Keyword: cranberry pecan curried rice

Servings: 4 servings

Calories Per Serving: 327 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1¾ cups chicken broth
1 cup Basmati rice or long grain white rice
½ Tablespoon butter
1 Tablespoon olive oil
½ medium yellow onion peeled, diced
2 large garlic cloves minced
⅓ cup chopped pecans
2½ Tablespoons water
1 Tablespoon curry powder
1 teaspoon ground ginger
¼ teaspoon salt
⅛ teaspoon black pepper
⅓ cup dried cranberries
1 Tablespoon chopped fresh parsley (+ more for garnish, if desired)

US Customary - Metric

Instructions

Bring chicken broth and butter to a boil in a large saucepan over Medium heat. Add rice; stir to combine. Bring liquid back to a boil again, then reduce heat to a low simmer; cover pan. Cook rice (covered) for about 20 minutes. When done, remove pan from heat.
While rice cooks, heat oil on Medium heat in a separate large saucepan on Medium. Once hot, add onions; stir to combine. Cook onions, stirring often, for 5-6 minutes. Onions should become tender, translucent, and very lightly browned.
Stir pecans and garlic into onion mixture; cook 2 minutes on Medium heat, stirring often to not burn the garlic. Add curry powder, ginger, salt and pepper to pan; stir to combine.
Once rice is done cooking, remove pan from heat. Use a fork to fluff the rice, then stir hot rice into the onion mixture. Add dried cranberries and chopped, fresh parsley to hot rice; stir to fully combine all ingredients.
Transfer rice to serving dish. Top with more parsley, if desired. Serve and enjoy!

Nutrition Facts

Cranberry Pecan Curried Rice

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

Calories 327 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 7g

Cholesterol 6mg2%

Sodium 544mg24%

Potassium 177mg5%

Carbohydrates 50g17%

Fiber 3g13%

Sugar 9g10%

Protein 5g10%

Vitamin A 151IU3%

Vitamin C 3mg4%

Calcium 40mg4%

Iron 1mg6%

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

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