The Grateful Girl Cooks!

17
Apr
2023

Kale and Sweet Potato Salad

categories: Salads

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Kale and Sweet Potato Salad is a delicious salad! Curry-roasted sweet potatoes, kale and red onion, topped with lime jalapeño salad dressing.

If you’re looking for a healthy, new, and tasty salad recipe, I’d like to share this one for Kale And Sweet Potato Salad with you today!

If you’re anything like me, KALE isn’t high on the list of “must have” yummy ingredients (ha ha!). BUT…in this salad it is quite yummy (and did I mention it’s good for you?).

However… give this wonderful salad a chance, okay? Seasoned sweet potatoes (including curry powder!) are roasted, then added to a simple salad made with kale and red onion slices.

Top the simple salad with a lime, ginger, diced jalapeño, garlic and oil salad dressing that takes only a minute to make, and BOOM! Just like that, this salad is ready to enjoy!

You will have a healthy, packed with flavor (and nutrients) salad I’m confident will surprise you with great flavor. Here’s how to make it:

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

Prepare The Sweet Potato

To make enough salad for three servings, you will need one half pound of sweet potatoes (approx. 1½ medium-large potatoes). Peel the sweet potatoes and discard the peels.

Cut the sweet potatoes in half, length-wise. Next you will need to cut each half cross-wise into 1″ slices, then cut each of those slices down the middle, lengthwise.

This will leave you with bite-sized “quarter” pieces of the sweet potatoes. Set them aside while you whip up the seasoning mix.

Make Seasoning Mix For Sweet Potatoes

Stir salt, curry powder, onion powder and black pepper together in a small bowl. Once combined, this will be the seasoning mix for the sweet potatoes.

Season The Sweet Potatoes

Spray a rimmed baking sheet generously with non-stick baking spray. Lay the raw sweet potato pieces out on the sheet in a single layer.

Lightly spray the sweet potatoes with more baking spray. Sprinkle the seasoning mixture evenly over the sweet potatoes, so all pieces are seasoned.

Bake The Sweet Potatoes

Bake the sweet potatoes in a preheated 425°F. oven for 20-25 minutes. Halfway through the cooking time, give them a toss, then lay them back out in a single layer and continue baking.

When done, a butter knife should be able to be easily inserted into a potato piece with no resistance! They should also be very lightly browned.

Mine usually take 20 minutes to fully roast, but times may vary based on the size of the pieces you will have used.

Once done, transfer the sweet potato pieces to a wire rack and allow them to cool completely.

Make Salad Dressing While Sweet Potatoes Cool

While the roasted sweet potatoes cool, you can quickly whip up the simple salad dressing. Place lime juice, oil, diced jalapeño, minced garlic and ginger in a small bowl.

Use a fork or whisk to fully combine these ingredients. This is the salad dressing you will use on the Kale and Sweet Potato Salad! Set aside.

Assemble The Kale And Sweet Potato Salad

When the sweet potatoes have cooled to room temperature, you can finish making the salad before serving. Place the kale, red onion and sweet potatoes in a salad bowl.

Drizzle all of the salad dressing on top, then gently toss, to coat everything with the dressing. That’s it! Now you’re ready to serve and enjoy the kale and sweet potato salad!

NOTE: The container of kale I used had small leaves. If the kale variety you’re using has large leaves, tear them into bite-sized pieces before adding them to the bowl.

Serve The Kale And Sweet Potato Salad

This salad pairs very well with just about every type of meat, from fish, poultry, pork to beef! We’ve even enjoyed it as a side salad with… Hamburgers! Yum!

The light curry seasoning of the sweet potatoes, healthy kale, and the light lime, garlic, ginger and jalapeño dressing all come together in a bright, delicious salad!

If you choose not to eat meat, then this salad would be a lovely main dish, too! You might adjust the total serving size to serve two, rather than three portions, as written.

I hope you’ll take the opportunity to try this dish, even if you dislike kale! It has great flavor, besides the fact your home will smell great while the potatoes roast!

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

Looking For More SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some fantastic tasting salads you can check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe Adapted From: “Year-Round Fresh”, page 184, published by WW International, Inc. in 2018

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0 from 0 votes

Kale And Sweet Potato Salad

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Kale and Sweet Potato Salad is a delicious salad! Curry-roasted sweet potatoes, kale and red onion, topped with lime jalapeño salad dressing.

Category: Salad

Cuisine: All Cuisines

Keyword: kale and sweet potato salad

Servings: 3

Calories Per Serving: 120 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

½ pound sweet potatoes , peeled, cut in 1" quarters
non-stick cooking spray for baking sheet and sweet potatoes
½ teaspoon kosher salt
¼ teaspoon curry powder
⅛ teaspoon onion powder
⅛ teaspoon ground black pepper
2 cups fresh kale torn or in small leaves
¼ cup red onion (cut in thin slices)

For Salad Dressing:

1½ Tablespoons fresh lime juice
2½ teaspoons canola oil or other neutral oil
¼ small fresh jalapeño seeded, finely diced
½ small garlic clove minced
¼ teaspoon fresh ginger peeled/ finely grated

US Customary - Metric

Instructions

Preheat oven to 425℉. Generously coat large baking sheet with non-stick cooking spray.
Peel sweet potatoes. Cut in half, length-wise. Slice each half cross-wise into 1" half circles, then cut each slice in half, into wedges, Set aside.
Stir salt, curry powder, onion powder and black pepper together in a small bowl.
Lay sweet potatoes in a single layer on prepared baking sheet. Lightly spray sweet potatoes with baking spray. Sprinkle potatoes with spice mix.
Bake at 425°F. for 20-25 minutes. Halfway through cooking, give them a toss, then put back in single layer; continue baking. When done, potatoes will be lightly browned. A knife can be inserted into potatoes with no resistance! Transfer potatoes to a wire rack; cool completely.
Whisk lime juice, oil, jalapeño, garlic and ginger in bowl, until fully combined.
Put kale, red onion and sweet potatoes in salad bowl. Drizzle with salad dressing. Toss gently, to coat everything with dressing. Serve! NOTE: If kale you're using has large leaves, tear them into bite-sized pieces before adding.

Nutrition Facts

Kale And Sweet Potato Salad

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

Calories 120 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 0.4g3%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 475mg21%

Potassium 448mg13%

Carbohydrates 20g7%

Fiber 4g17%

Sugar 4g4%

Protein 3g6%

Vitamin A 15215IU304%

Vitamin C 47mg57%

Calcium 143mg14%

Iron 1mg6%

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

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13
Apr
2023

Cajun-Seasoned Burger Patties

categories: Beef, Main Dishes

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Cajun-Seasoned Burger Patties have great flavor, whether BBQ grilled or skillet-cooked. Eat them “as is”, or on a bun with all the fixin’s!

If you’re looking for a way to boost the flavor of cooked burgers, may I suggest this SIMPLE recipe for Cajun-seasoned burger patties?

Whether you enjoy eating burger patties PLAIN on a plate, OR eaten as a full-fledged burger on a bun with condiments, etc., I believe you’ll enjoy these patties.

You can pan-fry them, grill on a BBQ, cook in an air fryer, or broil them in the oven! You can make them using your preferred method of cooking burgers!

As written, this recipe will yield two burger patties (which is enough for my husband and myself), but can easily be increased in quantity. Here’s how to make this simple recipe.

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

What Spices Will I Need?

Spices are what give these Cajun-seasoned burger patties their wonderful taste! The burger patties have lots of flavor, and a tiny bit of “heat”, but not too much (in case you’re wondering).

The dried spices you will need are cumin, smoked paprika, garlic powder, salt and pepper, onion powder, cayenne pepper and thyme.

Make The Cajun-Seasoned Burger Patties

Place the ground beef in a large mixing bowl. Add all of the spices, and then mix them together using a fork or your clean hands.

Combine until all the spices have been incorporated into the ground beef. Try not to overwork or compact the ground beef too much.

Remember- this recipe will yield two burger patties (as written), but can easily be doubled or tripled to make the quantity you need.

Divide the meat into two balls, then use your hands to flatten and shape them into two round circles. Place each patty on wax paper or parchment paper.

To Grill Or Not To Grill?

We LOVE to grill our burger patties outside, however the weather here in Oregon can be hard to predict. NEWS ALERT: It rains a lot here!

Our crazy weather patterns make it difficult at times to plan a good old-fashioned BBQ! To grill or not to grill is a constant question. Cooking inside or outside is your choice!

When it’s nice outside we grill these burger patties on our Weber BBQ. If it is raining (often) or freezing cold outside, we cook them inside, in a large skillet (cast iron is the best).

Cooking The Burger Patties- BBQ or Skillet

NOTE: If grilling outside, prepare them as you would any burger on the BBQ grill. Cook them until they reach the desired “doneness” you prefer.

As you can see in the photo below, we cooked these in a large cast iron skillet. One patty is not seasoned, and the other two are the Cajun-seasoned burger patties from this recipe.

Heat a large cast iron skillet on medium heat until it is really hot (but not smoking). Place the patties into the hot skillet (they should sizzle when they hit the skillet).

NOTE: If using a NON cast iron skillet, lightly spray the skillet with non-stick spray before adding the patties.

Do not move or disturb them for about 3 minutes, while they sear (and set) in the skillet. When they have browned well on the bottom, carefully turn each patty over to the other side.

Continue to cook the Cajun-seasoned burger patties to your preferred doneness, turning (if desired) to further brown the outside.

Time To Eat!

Once the burger patties are cooked to your taste, they are ready to be served. At times we enjoy them plain, served as is, on a plate with side dishes.

Our FAVORITE way to enjoy them is to go “full on burger” with the patties! Place them on toasted hamburger buns, and top with your favorite condiments. If you’re looking for a delicious, unique condiment for your hamburgers, check out my recipe for Bacon Jam for Burgers!

Now all you have to do is add some delicious sides (like potato salad or fruit salad) and dig in! The well-seasoned patties will add a nice pop of flavor to the burgers.

I hope you’ll have the chance to try these Cajun-seasoned burger patties. They’re a cinch to make, and I’m confident you’ll enjoy them.

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 BEEF Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from: Isabel D. Price, via the book “Food Meets Faith”, page 77, published in 2019 by Live Smart Solutions, LLC

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Cajun-Seasoned Burger Patties

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Cajun-Seasoned Burger Patties have great flavor, whether BBQ grilled or skillet-cooked. Eat them "as is", or on a bun with all the fixin's!

Category: Beef, Main Course

Cuisine: Cajun

Keyword: Cajun-seasoned burger patties

Servings: 2

Calories Per Serving: 253 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ pound ground beef (85%) see NOTE section below*
½ teaspoon salt
¾ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
¼ teaspoon ground thyme

US Customary - Metric

Instructions

Place ground beef in mixing bowl. Add all spices; mix together using a fork or clean hands, until spices are distributed in the meat. Don't overwork the beef.
Divide meat into 2 balls; use your hands to flatten/shape them into 2 round circles. Place each patty on wax paper or parchment paper.
BBQ: If grilling outside, cook as you would any burger on the BBQ grill. Cook until they reach your preferred "doneness".
SKILLET: Heat a cast iron skillet on medium heat until really hot (but not smoking). Place patties into hot skillet (they should sizzle when they hit the skillet).
NON CAST IRON SKILLET: If using NON cast iron skillet, lightly spray skillet with non-stick spray before adding patties.
Do not move/disturb patties for about 3 minutes, while they sear (and set) in the skillet. Once nicely browned on the bottom, carefully flip each patty to the other side. Continue to cook to your preferred doneness, turning (if desired) to further brown the outside.
Serve plain (as is), on a plate with side dishes OR place them on toasted hamburger buns, and top with your favorite burger condiments. Enjoy!

Recipe Notes

*NOTE: 85% ground beef was used for the caloric calculation of 253 calories per patty. If using LEAN ground beef, caloric calculation would lower to about 165 calories per patty.

Nutrition Facts

Cajun-Seasoned Burger Patties

Amount Per Serving (1 patty)

Calories 253 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 77mg26%

Sodium 659mg29%

Potassium 380mg11%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 0.1g0%

Protein 22g44%

Vitamin A 366IU7%

Vitamin C 0.4mg0%

Calcium 31mg3%

Iron 3mg17%

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

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

08
Apr
2023

Chunky Apple Cinnamon Pancakes

categories: Breakfast

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Make a batch of Chunky Apple Cinnamon Pancakes in no time at all! Diced apples, Greek yogurt, vanilla and cinnamon add to the great flavor!

I love the combination of apples and cinnamon. Do you? YUM! Recently I made some pancakes even better by incorporating diced apples and cinnamon into the batter.

I also added Greek yogurt (plain and unsweetened) to the batter for added protein, and came up with these delicious made from scratch pancakes. The recipe as written will yield approximately 8 pancakes, each about 5″ in diameter.

Filled with lots of diced apples, and enhanced with cinnamon and vanilla flavoring, the pancakes are really GOOD, especially topped with butter and maple syrup!

Here’s how to make this easy recipe for chunky apple cinnamon pancakes.

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

Make The Pancake Batter

Stir or whisk flour, sugar, baking soda, salt and ground cinnamon together in a large mixing bowl. Once combined, set the bowl aside.

In a separate bowl, combine eggs, milk, Greek yogurt, oil and vanilla until thoroughly blended. I normally use a fork to do this, and it only takes a minute or so.

Combine, Then Add Diced Apples

Add the egg mixture to the bowl containing the combined “dry” ingredients (flour, etc.). Stir well, but only until these ingredients are combined, being careful to NOT overmix the batter.

Now add the diced unpeeled apples, and stir only until the apples have been incorporated into the batter.

The batter for the chunky apple cinnamon pancakes will be very thick, but resist the urge to thin it out!

Time To Cook The Pancakes!

Spray or lightly oil a large non-stick skillet (or griddle), and heat the skillet on Medium heat. Once the skillet is hot, it’s time to cook the pancakes.

Pour a half-cup of pancake batter into the skillet (or onto the griddle) for each pancake. Because the batter is so thick, I use a spoon to spread out the batter (and shape it into a 5″ circle).

Let the pancake cook until bubbles slightly form around the edges, and the bottom of the pancake browns. Carefully flip the pancake over, using a spatula.

Continue cooking the other side until it’s browned on bottom, the batter is set, and the pancake is cooked all the way through. Remove from the skillet, and repeat with remaining batter.

Continue cooking until all the pancakes have been made. This recipe will yield about eight, 5 inch-wide pancakes. Of course, you can always make more by making the pancakes a little smaller!

What If We Can’t Eat That Many Pancakes At One Time?

My husband and I can’t possibly eat a full batch of the chunky apple cinnamon pancakes, so I let them cool, then stack them (with pieces of wax paper between each pancake).

After that I wrap the stacked leftover pancakes in plastic wrap, and store them in our refrigerator for 1-2 days. That way, they can easily be reheated in the microwave, for another easy breakfast!

You can also freeze the pancakes in a single layer on a baking sheet. Once flash frozen, transfer them to an airtight freezer bag or container. Thaw and reheat.

Who Wants Some Chunky Apple Cinnamon Pancakes?

Serve the chunky apple cinnamon pancakes hot, topped with a pat of butter. Drizzle the pancakes with pancake syrup, pure maple syrup, or honey, depending on your personal taste.

Serve immediately, and enjoy these tasty breakfast treats! As you can see from the 2nd photo below, they are packed full of chunky, diced apples! They taste really yummy.

I hope you have the chance to make these delicious chunky apple cinnamon pancakes. Perhaps you (and those you love) will enjoy them as much as we do!

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 PANCAKE 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 pancake recipes for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chunky Apple Cinnamon Pancakes

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Make a batch of Chunky Apple Cinnamon Pancakes in no time at all! Diced apples, Greek yogurt, vanilla and cinnamon add to the great flavor!

Category: Breakfast

Cuisine: American

Keyword: chunky apple cinnamon pancakes

Servings: 8 pancakes (5" diameter)

Calories Per Serving: 224 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all purpose flour
2 Tablespoons granulated sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
2 large eggs lightly beaten
1 cup low-fat milk
1 cup low-fat plain Greek yogurt (unsweetened)
2 Tablespoons canola oil
½ teaspoon vanilla extract
1 medium apple unpeeled, finely diced

US Customary - Metric

Instructions

Stir or whisk flour, sugar, baking soda, salt and ground cinnamon together in a large mixing bowl. Once combined, set the bowl aside.
In a separate bowl, combine eggs, milk, Greek yogurt, oil and vanilla until thoroughly blended.
Add egg mixture to the "dry" ingredients (flour, etc.). Stir well, but only until ingredients are combined. Don't overmix. Add diced apples; stir only until apples are incorporated into batter. Batter will be very thick.
Spray or lightly oil large non-stick skillet (or griddle). Heat on Medium heat. Once skillet is hot, pour ½ cup batter into skillet (or onto griddle) for each pancake. TIP: batter is thick; use a spoon to spread out batter into a 5" wide circle.
Let pancake cook until bubbles form around the edges, and bottom of pancake browns. Carefully flip pancake over with spatula. Continue cooking other side until bottom is browned and pancake is set and cooked through. Remove from skillet. Continue making pancakes until all batter is gone.
Serve pancakes hot, topped with butter. Drizzle pancakes with pancake syrup, pure maple syrup, or honey, if desired. Enjoy!

Nutrition Facts

Chunky Apple Cinnamon Pancakes

Amount Per Serving (1 pancake)

Calories 224 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Trans Fat 0.04g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 50mg17%

Sodium 326mg14%

Potassium 119mg3%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 8g9%

Protein 9g18%

Vitamin A 128IU3%

Vitamin C 1mg1%

Calcium 87mg9%

Iron 2mg11%

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

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04
Apr
2023

Roasted Brussel Sprouts For Two

categories: Side Dishes, Vegetable Dishes

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It’s simple to make Roasted Brussel Sprouts For Two! This delicious, baked vegetable side dish only requires a few common ingredients.

Have you ever roasted Brussel sprouts in the oven? They turn out DELICIOUS! After roasting, they look a bit “charred” and crispy looking on the outside, but are soft and tender on the inside!

The recipe I am sharing today is ideal for two servings, but can EASILY be doubled, tripled, or multiplied into the quantity you need.

TIP: You can enter the # of servings you need into the printable recipe card at the bottom of the page (in the box by SERVINGS). The software will then re-calculate the quantity of ingredients you will need.

I think you’ll be surprised at how really EASY it is to make delicious, roasted Brussel sprouts for two people. Here’s how to make them!

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

Prepare The Brussel Sprouts

Preheat your oven to 425°F. For this recipe as written (for two servings), you will need about ¾ pound of fresh Brussel spouts. Typically this will be about 10-12 whole Brussel sprouts, depending on their size.

Trim off the stem ends (seen in the 2nd photo below). Some of the small outer leaves may fall off, but don’t worry! That is to be expected.

Once the stem end has been trimmed off, slice each Brussel sprout in half length-wise. Discard the stem and any of the outer leaves that have fallen off.

Place the Brussel sprout halves in a medium sized bowl. Drizzle 1½ Tablespoons of olive oil over them, and gently toss, to coat them with the oil.

A Little Seasoning

Once coated with the olive oil, sprinkle the Brussel sprouts with salt, pepper, garlic powder and a bit of onion powder. Stir gently, to evenly distribute the seasoning over the veggies.

Bake The Brussel Sprouts

Place the seasoned Brussel sprouts, cut side down, on a parchment paper-lined baking sheet. This will also help to create less mess to clean up!

However, if you don’t have access to parchment paper, place the Brussel sprouts directly on a baking sheet, leaving a small space between each one.

NOTE: I don’t recommended using a silpat or a silicon mat, because you want the charring that occurs on the sprouts when in contact with parchment paper or a metal baking sheet.

Bake the Brussel sprouts at 425°F. for 23-25 minutes. When done, the Brussel sprouts will be slightly “charred” and crispy on the outside, but very tender on the inside!

Serve The Roasted Brussel Sprouts For Two

Use a spatula to transfer the roasted Brussel sprouts for two onto a platter or individual serving plates. See how browned they are?

We enjoy them this way, but if you prefer them less browned on the outside, simply peel off the outer leaf before serving or remove from the oven a bit early.

The flavor is quite nice as well, thanks to the simple seasoning on them. They may look browned on the outside, but they cut easily, because they’re quite soft inside.

This Brussel sprout side dish can be served with a variety of main dish meats. We enjoyed them (this time), served alongside pork chops and sweet potatoes. YUM!

I hope you have the chance to try this simple recipe for Roasted Brussel Sprouts For Two. You can easily change the amount of the servings in the printable recipe below, if necessary.

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

Looking For More VEGGIE Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Roasted Brussel Sprouts For Two

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

It's simple to make Roasted Brussel Sprouts For Two! This delicious, baked vegetable side dish only requires a few common ingredients.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: roasted Brussel Sprouts

Servings: 2

Calories Per Serving: 170 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

¾ pound fresh Brussel sprouts (about 10-12)
1½ Tablespoons olive oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
⅛ teaspoon onion powder

US Customary - Metric

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper (optional).
Trim off stem ends of Brussel sprouts. Some outer leaves may fall off, that's okay. Slice each Brussel sprout in half length-wise. Discard stem/leaves that fell off.
Place Brussel sprout halves in a medium bowl. Drizzle with olive oil; gently toss, to coat with oil. Sprinkle sprouts with salt, pepper, garlic powder and onion powder. Stir gently, to evenly distribute seasoning.
Put Brussel sprouts, cut side down, on parchment paper-lined baking sheet (or directly on baking sheet), leaving space between each one. NOTE: It is NOT recommended to use silpat or silicone mats to roast the Brussel sprouts.
Bake at 425°F. for 23-25 minutes. When done, Brussel sprouts will be slightly "charred"/crispy on the outside, but tender on the inside! Serve and enjoy!

Nutrition Facts

Roasted Brussel Sprouts For Two

Amount Per Serving (1 (1/2 of total))

Calories 170 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Sodium 625mg27%

Potassium 679mg19%

Carbohydrates 16g5%

Fiber 7g29%

Sugar 4g4%

Protein 6g12%

Vitamin A 1285IU26%

Vitamin C 145mg176%

Calcium 75mg8%

Iron 3mg17%

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

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01
Apr
2023

Asian Chicken Lettuce Wraps

categories: Asian, Chicken, Main Dishes

13 Shares

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Asian Chicken Lettuce Wraps are very EASY to make, and taste fantastic! With two wraps per serving, they are a great appetizer or main dish!

One of my favorite appetizers to order at a favorite local restaurant is Asian chicken lettuce wraps. I absolutely LOVE them, and enjoy scooping and wrapping the chicken filling in a big ol’ lettuce leaf!

There are many recipes that can be found online for chicken lettuce wraps. I found this recipe a while ago, and it’s my “go to”. It’s perfect for when I crave Asian chicken lettuce wraps and don’t want to go out, or pay for them in a restaurant!

This recipe, as written, will yield about 12 wraps. A suggested serving size is two wraps, and each serving comes in under 200 calories (total for TWO wraps). How’s that for a fantastic low calorie appetizer or main dish!

Asian chicken lettuce wraps may be LOW in calories, but they’re BIG on amazing flavors and are really delicious!. Here’s how to make them.

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

Prepare The Bibb (aka Butter) Lettuce

Carefully separate lettuce leaves from the head of lettuce. Give them a rinse, then pat each leaf dry using paper towels to absorb excess moisture. Set them aside while you make the filling.

NOTE: Bibb lettuce, also known as butter lettuce is typically used. If you don’t have access to this variety, use large lettuce leaves of your choice that are sturdy enough to hold the filling when wrapped.

You can use one or two lettuce leaves for each wrap. We usually stack two leaves per wrap to make it sturdier for holding the filling, but that is YOUR choice.

Cook The Onions, Garlic And Ginger

Heat sesame oil on Medium heat in a large skillet. Once the oil is pretty hot (but not smoking), add chopped onions, and cook, stirring often for about 3 minutes.

When the onions have softened and become lightly browned, add minced garlic and grated fresh ginger to the skillet. Cook 1 more minute, stirring often so the garlic doesn’t burn (and become bitter).

Add The Ground Chicken

Now you need to add a pound of ground chicken to the skillet. Cook the chicken on Medium heat, mixing it with the onions, and breaking the chicken up into small pieces as it cooks.

The chicken is finished cooking when it is fully cooked through (3-5 minutes), chopped in small pieces, and is very slightly browned.

Make The Asian Chili Sauce

While the chicken is cooking, whip up the Asian sauce that will be added to the chicken. It’s simple to make this flavorful sauce and only takes a minute!

Place soy sauce, Thai red chili sauce, maple syrup (or honey/agave) and lime juice in a small bowl, and whisk or stir, until fully combined. That’s it!

OPTIONAL NOTE: The sauce can be doubled if you want extra sauce for later! Also, if desired, whisk in a tiny bit (about ½ tsp.) of cornstarch if you want the sauce to be slightly thicker.

Add The Sauce To The Skillet

Turn the heat down to LOW. Pour the sauce over the cooked chicken, add chopped cashews (or peanuts), then stir well, to combine these ingredients.

Cook for 1-2 more minutes, then take the skillet off the heat source. Let the chicken “rest” and cool slightly for 1-2 minutes, before adding the fresh veggies.

Time For Some Veggie COLOR!

Once the chicken has cooled slightly, add grated carrots, chopped green onions, and chopped cilantro to the skillet. That pop of color really adds a nice touch, along with lots of flavor!

Stir, to fully combine the chicken, sauce and veggie mixture, which will be used for filling the Asian chicken lettuce wraps.

Serve The Asian Chicken Lettuce Wraps!

Now it’s time to fill and serve these delicious Asian chicken lettuce wraps! Whoo Hoo! For each wrap, place a large spoonful of the chicken filling into the center of the Bibb (or butter) lettuce leaf.

Think of chicken lettuce wraps like you would a taco! You want to be able to wrap the edges of the lettuce leaf up and around the filling, so be careful not to overfill them!

Spoon leftover pan sauce over the filling, then sprinkle each wrap with sesame seeds (optional, but a nice touch!). Roll a lettuce wrap up, and eat it like a taco! DELICIOUS!

We really enjoy these Asian chicken lettuce wraps, and I hope you and those you love will, too! I think they are vey easy to make, and wow… do they ever taste great!

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

Looking For More CHICKEN Recipes?

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

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Original recipe source, with thanks to Marjorie at: apinchofhealthy.com/thai-chicken-lettuce-wraps/

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0 from 0 votes

Asian Chicken Lettuce Wraps

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Asian Chicken Lettuce Wraps are very EASY to make, and taste fantastic! With two wraps per serving, they are a great appetizer or main dish!

Category: Main Dish

Cuisine: Asian

Keyword: Asian chicken lettuce wraps

Servings: 6 (2 wraps per serving)

Calories Per Serving: 172 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon sesame oil
¼ cup yellow onion diced
1 Tablespoon fresh ginger finely minced
2 cloves garlic minced
10 ounces ground chicken
¼ cup low sodium soy sauce can sub. coconut aminos/Tamari
2½ Tablespoons Thai sweet red chili sauce
1 medium lime (JUICE OF)
1 teaspoon pure maple syrup or agave/honey
⅓ cup cashews (raw or roasted/salted) chopped (can sub. roasted peanuts)
½ cup grated carrots
⅓ cup green onions (scallions) chopped
¼ cup fresh cilantro chopped
1 head Bibb (butter) lettuce leaves removed/rinsed/patted dry
sesame seeds (Optional) to sprinkle as a topping for wraps

US Customary - Metric

Instructions

Separate leaves from head of lettuce. Rinse/pat dry with paper towels. Set aside. Use 1 or 2 lettuce leaves for each wrap (sturdy enough to hold chicken filling).
Heat sesame oil on Medium heat in large skillet. Once oil is hot (but not smoking), add yellow onions, and cook, stirring often, for about 3 minutes. When onions are softened and lightly browned, add garlic and ginger. Cook 1 minute, stirring often so garlic doesn't burn (and become bitter).
Add ground chicken to skillet. Cook on Medium heat, combining it with the onions. Break up chicken into small pieces as it cooks with a spoon or spatula. It's done when cooked through (3-5 min.), in small pieces, and slightly browned.
MAKE SAUCE: Place soy sauce, Thai red chili sauce, maple syrup and lime juice in a small bowl; whisk or stir, until combined. OPTIONAL NOTE: Sauce can be doubled if you want extra for later! Also, whisk in a tiny bit (½ tsp,) of cornstarch if you want sauce to be slightly thicker.
Turn heat to LOW. Pour sauce over chicken; add cashews. Stir well, to combine. Cook 1-2 minutes, then take skillet off the heat source. Let chicken cool 1-2 minutes, before adding fresh veggies.
Add carrots, green onions, and cilantro. Stir, to fully combine all ingredients.
MAKE WRAPS: For each wrap, place large spoonful of chicken filling into center of lettuce leaf. You want to wrap edges of the lettuce leaf up and around the filling, so don't overfill. Spoon any remaining pan sauce over chicken. Sprinkle each wrap with sesame seeds (optional). Roll up lettuce wrap, and eat it like a taco! Enjoy!

Nutrition Facts

Asian Chicken Lettuce Wraps

Amount Per Serving (1 (two wraps))

Calories 172 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 41mg14%

Sodium 494mg21%

Potassium 472mg13%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 6g7%

Protein 11g22%

Vitamin A 2785IU56%

Vitamin C 5mg6%

Calcium 32mg3%

Iron 1mg6%

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

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28
Mar
2023

Apple Pecan French Toast Cups

categories: Breakfast

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Make delicious, baked Apple Pecan French Toast Cups! This simple dish is filled with apples, cinnamon, pecans, and topped with maple syrup!

I don’t know about you, but I LOVE French toast! In the past I have made individual sized French toast cups using blueberries and even a three berry combination.

Recently I was daydreaming about other flavor combos I could use to make a new type of French toast cup. I came up with this one, using diced and peeled apples, pecans, brown sugar and cinnamon, and wow… is it GOOD!

The recipe is quite simple to make, but the only thing is that you MUST plan ahead! Apple Pecan French Toast Cups (like the others) must be assembled the night before you want to serve them.

They need to be refrigerated overnight so the bread cubes can soak up the good egg filling. Then when you wake up and are ready for breakfast, they only need to be baked. They’re delicious, and here’s how to make them.

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

A Tiny Bit Of Prep The Night Before You Bake Them

Generously butter two oven-safe ramekins on the bottom and sides. The ramekins I use for this are about 4½ inches wide and about 2 inches deep.

Cut approximately 2 cups of 1-2 day old (slightly stale) French bread into small cubes (leave crusts on). This amount of bread cubes will be divided between the two ramekins.

Whisk eggs, milk, vanilla extract, and maple syrup together in a medium-sized bowl, until the ingredients are fully combined.

In a SEPARATE medium-sized bowl, place peeled and diced apples, and mix them with lemon juice. Add chopped pecans, cinnamon and brown sugar, then stir to combine.

Layering The French Toast Cups

For each ramekin, add ½ cup bread cubes, then top with ¼ of the apple mixture. Top with another ½ cup bread cubes, and end with ¼ cup apple mixture.

Repeat with the other ramekin. The ramekins will be very full at this point. Place them onto an aluminum foil-lined baking sheet.

Slowly pour the egg mixture over the top of the French toast cups, dividing the liquid equally between the two ramekins. Try to cover as much of the bread cubes with egg mixture as possible.

Use a spoon or the back of a fork to carefully push the bread slightly down into the liquid. Be careful- the ramekins will be VERY full!

Time To Chill

Cover the ramekins with plastic wrap. Let them chill in the refrigerator at least 6 hours (or overnight, which is the easiest!). The next morning, before baking, preheat the oven to 375°F.

Remove the ramekins from the refrigerator (and uncover them) about 15 minutes before cooking (while oven preheats), to take some of the chill off.

Time To Bake!

Place the ramekins (still on the foil-lined baking sheet) in a preheated 375°F. oven on a middle rack. Bake the apple pecan French toast cups for 30 minutes or until a toothpick inserted into the middle comes out clean (free of batter).

The French toast cups should be nicely browned on top when they are finished baking. Transfer the ramekins to a wire rack and let them cool for 7-8 minutes before serving.

Serve The Apple Pecan French Toast Cups

You can serve the French toast IN the ramekins or you can remove them from the ramekins. I always remove them from the ramekins, as it is easier to serve with maple syrup (your choice).

To remove them from the ramekins, simply run a butter knife around the edges. After that, slide a fork or small spatula under the French toast to loosen and then remove.

Place the apple pecan French toast cups on serving plates, sift powdered sugar on top and serve with or without Maple syrup (with is the best!)

I really hope you have the opportunity to make these delicious apple pecan French toast cups, because I’m confident you’ll enjoy them! They’re delicious!

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 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 for you to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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0 from 0 votes

Apple Pecan French Toast Cups

Prep Time

10 mins

Cook Time

30 mins

INACTIVE Refrigeration Time

6 hrs

Total Time

6 hrs 40 mins

Make delicious, baked Apple Pecan French Toast Cups! This simple dish is filled with apples, cinnamon, pecans, and topped with maple syrup!

Category: Breakfast

Cuisine: American

Keyword: apple pecan French toast cups

Servings: 2

Calories Per Serving: 518 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ teaspoons butter softened (to butter ramekins)
2 cups cubed Italian bread (stale) cut into bite sized cubes
3 large eggs
1 cup milk
2 Tablespoons pure maple syrup
1 teaspoon vanilla extract
¼ large Granny Smith apple peeled, diced
2 teaspoons lemon juice
¼ cup chopped pecans
1 teaspoon brown sugar (packed)

OPTIONAL FOR SERVING: powdered sugar and/or maple syrup (as desired)

US Customary - Metric

Instructions

PREP (Night Before):

Generously butter 2 oven-safe ramekins on bottom/sides (ramekins are 4½" wide, 2" deep). Cut day old Italian bread into bite-sized cubes. Set aside.
Whisk eggs, milk, maple syrup, vanilla in medium bowl, until combined. Set aside.
In a SEPARATE bowl, mix diced apples with lemon juice. Add chopped pecans, cinnamon, brown sugar; stir to combine. Set aside.
For each ramekin, add ½ cup bread cubes, then top with ¼ of apple mixture. Top with another ½ cup bread cubes, and end with ¼ cup apple mixture. Ramekins will be very full. Place on an aluminum foil-lined baking sheet.
Slowly pour egg mixture over top of French toast cups, dividing equally between both ramekins. Cover as many bread cubes with egg mixture as possible. Use a spoon to carefully push bread cubes slightly down into liquid.
Cover ramekins with plastic wrap. Refrigerate at least 6 hours or overnight. Remove ramekins from refrigerator (and uncover) 15 minutes before cooking. Preheat oven to 375°F. while you take the chill off the ramekins.

Bake (Day Of Serving):

Place ramekins (on foil-lined baking sheet) in preheated oven on middle rack. Bake at 375°F for 30 minutes or until toothpick inserted into middle comes out clean. French toast cups should be nicely browned on top. Transfer ramekins to wire rack; let cool 7-8 minutes before serving.
Serve IN the ramekins or OUT (easier if using syrup).To remove from ramekins, run a knife around edges, then slide fork or spatula under French toast to loosen and remove. Place on serving plates. Sift powdered sugar on top; serve with maple syrup, if desired. Enjoy!

Recipe Notes

NOTE: Caloric calculation does not include powdered sugar or (extra) maple syrup used for serving, as they are optional.

Nutrition Facts

Apple Pecan French Toast Cups

Amount Per Serving (1 g)

Calories 518 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 11g69%

Trans Fat 0.2g

Polyunsaturated Fat 6g

Monounsaturated Fat 12g

Cholesterol 293mg98%

Sodium 283mg12%

Potassium 494mg14%

Carbohydrates 43g14%

Fiber 3g13%

Sugar 33g37%

Protein 17g34%

Vitamin A 753IU15%

Vitamin C 3mg4%

Calcium 227mg23%

Iron 2mg11%

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

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25
Mar
2023

Italian Meatball Sandwiches

categories: Beef, Main Dishes, Sandwiches

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Make delicious, hearty Italian Meatball Sandwiches using homemade meatballs (recipe included) or store-bought meatballs (for convenience).

If you’re on the lookout for a delicious new lunch or dinner sandwich to try, may I suggest this recipe for Italian Meatball Sandwiches?

These sandwiches are hearty, tasty and filling! Homemade Italian meatballs, with marinara sauce and mozzarella cheese are served on lightly toasted, garlic butter hoagie rolls! YUM!

I came up with this recipe using the recipe I use to make Italian meatballs for spaghetti. The rest was simply re-creating what I have seen on meatballs subs my husband has ordered from restaurants over the years.

Whether you use my simple recipe for homemade meatballs OR choose to use store-bought frozen meatballs, I’m confident you’ll love Italian Meatball Sandwiches. Here’s how to make them.

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

Make The Italian Meatballs From Scratch

If you want to make homemade Italian meatballs instead of purchasing them (and baking), here is the way I prepare them. It’s really easy!

Place ground beef, salt, pepper, garlic powder, oregano, diced onion and finely grated Parmesan cheese in a mixing bowl. Stir, to combine the ingredients.

Shape the meatball mixture into 6 balls (each about the same size). To do this, roll the meat between the palms of your hands to form a cute, round meatball.

Cook The Meatballs

Heat a Tablespoon of oil on medium heat in a large, non-stick skillet. When the oil is hot (but not smoking), add the meatballs, leaving space between each one.

Cook until browned on the bottom (without disturbing), then carefully turn to the other side. Continue cooking on all sides, until meatballs are well-browned and fully cooked through.

Place the meatballs on paper towels to absorb excess grease. Now you have fully cooked Italian meatballs, made in about the same time as it takes to bake store-bought meatballs!

NOTE: This recipe, as written, will yield 2 sandwiches and requires 6 medium-sized meatballs. Double or triple the recipe if desired, to have extras for another meal.

Place 6 cooked meatballs into a small skillet filled with your favorite Italian-seasoned marinara sauce. Heat the meatballs and sauce through when you’re ready to make the sandwiches.

What If I Want To Use Store-Bought Frozen Meatballs?

Using frozen, store-bought meatballs is certainly fine, and makes this recipe slightly more convenient. Typically store bought meatballs will be smaller in size than the homemade ones (you might need 8 total to fill the two hoagie buns). If that doesn’t matter, then do what is most convenient for YOU.

If you are making these sandwiches using frozen, store bought meatballs, follow the instructions that are on the package for cooking them.

Once the meatballs have been fully cooked, proceed with the sauce, and then continue with the rest of the recipe.

Toast The Hoagie Rolls

I toast the hoagie rolls in the oven (under the broiler), because it tends to keep the bread crisp and firm underneath the weight of the meatballs, sauce, and cheese.

To toast the rolls, first melt butter, then stir in garlic powder. Place the rolls on an aluminum foil covered baking sheet, and open the rolls, trying to keep them attached in the back, if possible.

Use a pastry brush to lightly brush the garlic butter onto the insides of each open roll.

Let’s Build Italian Meatball Sandwiches

Turn on the broiler in your oven. When hot, place the baking sheet about 5-6 inches from the broiler’s heating element. Broil the buttered hoagies until they turn golden brown, keeping an eye on them so they don’t burn.

When done, remove the rolls from the oven. Place three hot meatballs on one side of each hoagie. Spoon a little of the remaining marinara sauce over the top of the meatballs.

Sprinkle the meatballs with shredded (or thinly sliced) mozzarella cheese, using just enough to cover the meatballs.

Place the baking sheet back under the broiler (5-6 inches from the heating element), and let the cheese broil ONLY until melted. This usually only takes a minute or less, so keep an eye on it!

Time To Enjoy The Italian Meatball Sandwiches

Once the cheese has melted, remove the baking sheet with the Italian meatball sandwiches from the oven. Place the top of the hoagie roll onto the melted cheese.

Carefully transfer the sandwiches from the baking sheet to a serving plate, using a spatula. Serve the Italian meatball sandwiches immediately, while hot!

I hope you will try these delicious Italian meatball sandwiches! They are so good, and this sandwich is quite filling! If you are serving this dish to kids, a half sandwich will usually be more than enough to fill their little tummies up!

Thanks so much 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 SANDWICH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several great recipes for sandwiches 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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0 from 0 votes

Italian Meatball Sandwiches

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Make delicious, hearty Italian Meatball Sandwiches using homemade meatballs (recipe included) or store-bought meatballs (for convenience).

Category: Dinner, Lunch, Main Dish

Cuisine: Italian

Keyword: Italian meatball sandwiches

Servings: 2 sandwiches

Calories Per Serving: 614 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Meatballs (6 homemade):

½ pound lean ground beef
¼ cup diced yellow onion
¼ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
⅛ teaspoon dried oregano
¼ cup Parmesan cheese (shredded)
1 Tablespoon vegetable oil

For Sandwiches (2):

½ cup Italian-seasoned marinara sauce to heat cooked meatballs in
2 Hoagie rolls
1½ Tablespoons butter melted
½ teaspoon garlic powder
½ cup mozzarella cheese (shredded)

US Customary - Metric

Instructions

If Making Homemade Meatballs:

Place ground beef, salt, pepper, garlic powder, oregano, onion and Parmesan in mixing bowl. Stir until combined. Shape mixture into 6 balls, rolling meat between palms of hands to form meatballs.
Heat oil on Medium in large, non-stick skillet. When hot, add meatballs. Cook without moving them, until browned on bottom, then turn, and cook on all sides, until meatballs are browned and cooked through. Transfer meatballs to paper towels to absorb grease.
Place cooked meatballs into skillet filled with marinara sauce. Heat meatballs/sauce when ready to make sandwiches.

If Using Store-Bought Frozen Meatballs:

Follow instructions on the package for cooking (if small meatballs, you may need 8 (4 per sandwich) to fill the hoagie). Once meatballs are fully cooked, proceed with sauce, and the rest of the recipe.

Building The Sandwiches:

Melt butter, then stir in garlic powder. Place hoagie rolls on aluminum foil covered baking sheet. Open rolls: try to keep rolls attached in the back. Use a pastry brush to lightly brush garlic butter on insides of each open roll.
Turn on oven broiler. When hot, place hoagies 5-6 inches from broiler's heating element. Broil until buttered hoagies turn golden brown; watch closely so they don't burn. When done, remove from oven. Place three hot meatballs on one side of each toasted hoagie. Spoon a little marinara sauce over the meatballs.
Sprinkle meatballs with shredded (or thinly sliced) mozzarella cheese, to cover. Place sandwiches back under the broiler. Let broil ONLY until cheese has melted.
Remove sandwiches from oven. Place top of hoagie roll on the melted cheese. Transfer sandwiches to serving plates, using a spatula. Serve immediately, while hot! Enjoy!

Nutrition Facts

Italian Meatball Sandwiches

Amount Per Serving (1 sandwich)

Calories 614 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 14g88%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 8g

Cholesterol 122mg41%

Sodium 1409mg61%

Potassium 667mg19%

Carbohydrates 41g14%

Fiber 2g8%

Sugar 8g9%

Protein 41g82%

Vitamin A 774IU15%

Vitamin C 6mg7%

Calcium 365mg37%

Iron 14mg78%

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

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22
Mar
2023

Southwest-Style Blackeyed Peas

categories: Side Dishes, Vegetable Dishes

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Southwest-Style Blackeyed Peas are a delicious side dish! Blackeyed peas are cooked with bacon, onions, green chiles, and Mexican spices.

Do you like blackeye peas? I’m not referring to the MUSIC BAND, but the VEGETABLE! I grew up eating them fairly often, because my parents really enjoyed them. We’ve always called them blackeyed peas (rather than blackeye peas-without the D at the end), so that’s what I’ll call them in this post. Tradition!

My mom bought cans of blackeyed peas, heated them, added salt and pepper, and that was it (my Dad added hot pepper sauce)! Blackeyed peas may be purchased CANNED, DRIED (soaked overnight to soften), or FROZEN (then thawed).

This recipe I came up with uses FROZEN (and thawed) blackeyed peas. We keep bags of veggies in our deep freezer, so we usually have a bag or two on hand. I added other ingredients to add a Southwest-type flavor, and created this veggie dish.

When you combine tender blackeyed peas with spices, onion, BACON and garlic, how can you go wrong? Here’s how to make Southwest-Style Blackeyed Peas, a tasty little side dish:

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

Why I Use Frozen Blackeyed Peas For This Recipe

I use frozen blackeyed peas in this recipe, because truthfully, it’s convenient. When dried peas are used, it can take all night long soaking in water to get them to soften.

Canned and drained blackeyed peas seem to get a bit too mushy when cooked in the flavorful broth. So frozen (and thawed) is convenient, and what I prefer to use!

Cook The Blackeyed Peas

After thawing the blackeyed peas, cook them according to the instructions on the bag. Typically they need to be cooked about 40 minutes or so, until they become tender.

Once they’re fully cooked and tender to the bite, drain the blackeyed peas. Set them aside until later, while you prepare the rest of the dish.

Let’s Add Some Flavor!

Cut 3 slices of bacon in small pieces and place them in a large non-stick skillet. Add chopped onion, and cook on Medium heat for 3-5 minutes, until the onions are tender, and the bacon is fully cooked (but not crispy).

Leave any grease the bacon produces in the skillet. Stir in minced garlic and cook an additional 30 seconds, stirring often so the garlic doesn’t burn.

Add salt, pepper, ground cumin and cayenne pepper to the skillet. Stir to incorporate the spices with the bacon, onion and garlic.

Add More Flavor!

Now it’s time to add the drained, tender blackeyed peas to the skillet. Dump them in, and give them a good stir to combine them with the other ingredients.

Add diced green chilis and chicken broth to the blackeyed peas and stir again, until well combined in the skillet. The added broth acts as a conduit to get all the flavor of the spices infused into the peas.

Simmer Until Broth Is Absorbed

Bring the liquid to a boil, then turn the heat to a low simmer. Let the Southern-Style Blackeyed Peas cook on Low for 8-10 minutes (uncovered), OR until almost all the broth has been absorbed.

Serve The Southwest-Style Blackeyed Peas

Remove the skillet from the heat source, and stir chopped cilantro into the blackeyed peas. If desired, garnish the dish with more cilantro for serving.

Serve this veggie side dish straight from the skillet, if desired, OR transfer to a medium sized serving bowl. Serve immediately while hot… and enjoy!

I hope you have the opportunity to make these delicious Southwest-Style Blackeyed Peas soon. They’re so tasty, and I am confident you will enjoy them! The peas can be easily reheated in a microwave.

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

Looking For More VEGGIE 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 veggie recipes for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Southwest-Style Blackeyed Peas

Prep Time

5 mins

Cook Time

8 mins

Inactive cooking time for blackeyed peas

40 mins

Total Time

53 mins

Southwest-Style Blackeyed Peas are a delicious side dish! Blackeyed peas are cooked with bacon, onions, green chiles, and Mexican spices.

Category: Side Dish, Vegetable Dish

Cuisine: Southwest

Keyword: southwest-style blackeyed peas

Servings: 4

Calories Per Serving: 177 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 ounces frozen blackeyed peas thawed
3 slices bacon chopped in small pieces
¼ medium yellow onion diced
2 cloves garlic minced
¾ teaspoon salt
½ teaspoon black pepper
½ cup chicken broth
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper
2 Tablespoons green chilis (diced/canned)
2 Tablespoons fresh cilantro chopped

US Customary - Metric

Instructions

Thaw blackeyed peas; cook according to package directions (about 40 minutes until tender). Drain and set aside.
Cut bacon in small pieces; place in large non-stick skillet, along with chopped onion. Cook on Medium heat 3-5 minutes, until onions are tender and bacon is fully cooked (but not crispy). Leave any bacon grease in the skillet. Stir in garlic; cook for 30 seconds, stirring often so garlic doesn't burn.
Add salt, pepper, cumin and cayenne pepper to skillet. Stir to incorporate spices. Add blackeyed peas. Stir to combine. Add diced green chiles and chicken broth. Stir again, to combine.
Bring broth to a boil; turn heat down to a low simmer. Cook on Low 8-10 minutes (uncovered), OR until almost all broth has been absorbed.
Remove skillet from heat source. Stir in chopped cilantro. Serve straight from the skillet OR transfer to serving bowl. Garnish with more cilantro, if desired. Serve immediately. Enjoy!

Nutrition Facts

Southwest-Style Blackeyed Peas

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

Calories 177 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 11mg4%

Sodium 688mg30%

Potassium 307mg9%

Carbohydrates 20g7%

Fiber 6g25%

Sugar 3g3%

Protein 9g18%

Vitamin A 72IU1%

Vitamin C 4mg5%

Calcium 32mg3%

Iron 2mg11%

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

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18
Mar
2023

Easy Baked Mahi Mahi

categories: Seafood

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Easy Baked Mahi Mahi is delicious and is a cinch to make! Lightly seasoned fillets are served with browned butter, garlic, herb and lemon sauce.

Do you enjoy seafood dishes? We do at our home, and one of the varieties of fish we really enjoy is Mahi Mahi. Firm in texture and mild in flavor, this is a very versatile fish my husband and I enjoy whenever we can!

Curious about mahi mahi? To learn more interesting facts about Mahi Mahi, its source and nutritional info., etc., check out this info source here.

My husband picks up a big bag of frozen mahi mahi fillets every couple of months from Costco. Each boneless fillet is individually wrapped and the pieces vary in sizes. I’ve featured mahi mahi in other recipes on my blog over the years.

Once my husband brings it home, I know we will be enjoying mahi mahi in our dinner rotation. I found this particular recipe online, and when we want a simple seafood meal, this is one I easily choose. It’s a super easy recipe, requires only a few ingredients and it’s delicious. Here’s how to make easy baked mahi mahi.

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

Prepare The Mahi Mahi For Baking

Pat boneless mahi mahi fillets dry using paper towels to absorb the excess moisture. Season each piece lightly with salt and black pepper, on both sides.

TIP: Cover a large baking sheet with aluminum foil, to help minimize your cleanup. This is an optional step, but one I recommend.

Spray the foil generously with non-stick baking spray. Cut a large lemon into 6 thin, round slices. Place two of the lemon slices together (for each piece of fish) on the aluminum foil.

Time To Bake The Mahi Mahi

Place each piece of seasoned mahi mahi on top of two lemon slices. The shape of the fillets may vary slightly, but each piece should weigh about 4 ounces. If the fillet is long, length-wise, place a lemon slice under each end.

Bake the mahi mahi in a preheated 400° F. (204.4°C.) oven for 10-15 minutes. I recommend placing the baking pan on the middle rack in the oven for best heat circulation.

How Will I Know When The Fish Is Done?

The amount of time it takes to bake the fish will obviously depend on the thickness of the fish fillets you use. A “general rule” is that fish should be cooked about 10 minutes per inch of thickness.

A “safe” internal temperature for cooked mahi mahi is between 137°F-145°F. to ensure it is fully cooked through. If you have a meat thermometer, use it, to make sure you don’t undercook OR overcook the mahi mahi.

The fish will only be slightly browned on top, and can be easily flaked with a fork when fully cooked.

Make The Garlic Butter Sauce While the Fish Bakes

While the fish bakes, you can quickly make the simple garlic butter and lemon sauce to spoon or drizzle over the finished fish.

Melt butter in a medium-sized saucepan on Medium-Low heat. Continue to cook for a few minutes, stirring often, as you make browned butter.

The butter will begin bubbling, and will turn brown as the milk solids separate, due to the heat. It will also develop a slightly “nutty” aroma as it browns.

Once the butter has melted and browned, stir in minced garlic, and continue cooking for 30 seconds more. Be careful to not let the butter burn, or it becomes bitter in taste.

Remove the pan from the heat, and stir in fresh lemon juice and fresh (or dried) chopped parsley, until incorporated into the browned butter.

Normally I use fresh parsley from our garden, but when I photographed this, our garden (and house) was covered with 4 inches of snow, so I had no fresh parsley (sigh).

TIP: If using fresh parsley, you will use 1 Tablespoon, but if using dried you will only need 1 teaspoon, because the flavor is more concentrated in dried herbs.

Serve The Easy Baked Mahi Mahi

Once safely cooked to 137-145°F., remove the mahi mahi from the oven. Transfer the mahi mahi immediately (keeping the lemon slices underneath) to serving plates.

Spoon some of the garlic butter “sauce” over each piece of fish, making sure to get lots of minced garlic on each piece! If you have access to fresh parsley, add a couple sprigs to each piece of fish, for a pop of color!

Serve immediately while hot, and dig in! We enjoyed this easy baked mahi mahi served with brown rice and steamed broccoli on the side. It was a nice, light meal. YUM!

I hope you have the opportunity to try this yummy recipe for easy baked mahi mahi, and trust you’ll enjoy it as much as we do. It’s a simple recipe, but it’s really tasty.

Thank you for stopping by today, 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 MAHI MAHI Or Other SEAFOOD 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 seafood recipes for you to ch3ck 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.
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Original recipe source, and with thanks to Angela, at: https://bakeitwithlove.com/baked-mahi-mahi/

↓↓ PRINTABLE RECIPE BELOW ↓↓

4.5 from 2 votes

Easy Baked Mahi Mahi

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Easy Baked Mahi Mahi is delicious and is a cinch to make! Lightly seasoned fillets are served with browned butter, garlic, herb and lemon sauce.

Category: Main Dish

Cuisine: American

Keyword: baked mahi mahi

Servings: 3

Calories Per Serving: 202 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 ounces mahi mahi boneless, approx. 4 oz. each
½ teaspoon salt to season fish (approx.)
½ teaspoon black pepper to season fish (approx.)
6 thin slices lemon
3 Tablespoons butter
1½ teaspoons minced garlic
1 Tablespoon fresh lemon juice
1 Tablespoon fresh parsley (chopped) OR 1 teaspoon DRIED parsley

US Customary - Metric

Instructions

Preheat oven to 400°F (204.4 C). Line a baking sheet with aluminum foil. Spray foil generously with non-stick baking spray.
Pat mahi mahi fillets dry using paper towels to absorb excess moisture. Season fish lightly on both sides with salt/pepper.
Cut large lemon into 6 round slices. Place 2 slices together (for each piece of fish) on the aluminum foil. Place each piece of fish on top of 2 lemon slices.
Bake at 400° F. (204.4°C.) for 10-15 minutes. **Time to fully cook depends on thickness of fillets. A "general rule" is fish should cook 10 minutes per inch of thickness. Fully cooked mahi mahi should have internal temperature between 137°F - 145°F. Use meat thermometer, so fish isn't undercooked OR overcooked. Fish should be slightly browned on top, and flake easily with a fork.
Make Browned Butter Sauce While Fish Bakes: Melt butter in medium saucepan on Medium-Low heat. Cook 3-4 minutes, stirring often, until bubbly and browned; butter will turn brown as the milk solids separate. Stir in garlic; continue cooking for 30 seconds. Remove pan from heat; add lemon juice and parsley (fresh or dried). Stir until combined.
To Serve: Remove fish from oven; Use spatula to transfer mahi mahi (keeping lemon slices underneath) to serving plates. Spoon butter sauce over each piece. Garnish with fresh parsley, if desired. Serve immediately.

Nutrition Facts

Easy Baked Mahi Mahi

Amount Per Serving (1 fillet + sauce)

Calories 202 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 113mg38%

Sodium 579mg25%

Potassium 501mg14%

Carbohydrates 1g0%

Fiber 0.2g1%

Sugar 0.2g0%

Protein 21g42%

Vitamin A 669IU13%

Vitamin C 5mg6%

Calcium 27mg3%

Iron 1mg6%

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

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14
Mar
2023

Cinnamon Glazed Almonds

categories: Appetizers

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Make a batch of cinnamon glazed almonds for a fantastic, crunchy snack. Almonds are coated and baked in a buttery cinnamon sugar glaze!

If you’re looking for a fun and tasty snack (or appetizer) that friends and family will LOVE, you’ve got to try these cinnamon glazed almonds! Wow… they are really good!

Delicious and crunchy, this is one treat that will rapidly disappear when served! The recipe as written will yield about 12 small servings (about 3 cups in total), so there’s plenty to go around!

I found the handwritten recipe many years ago in an old recipe box, and it is a KEEPER! Here’s how to make this fun, yummy snack.

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

Preheat The Oven And Melt The Butter!

Place the butter onto a large (at least 13″ x 9″), rimmed baking sheet. Put the baking sheet with the butter in the oven and set the temperature for 325°F.

While the oven preheats, the butter will melt while you work on the almonds! This is a timesaver so the butter melts and the oven is preheated when the almonds are ready for baking!

Prepare The Egg White Glaze

Beat two egg whites in a large mixing bowl, using an electric mixer. If you have a stand mixer, you can use this, as well.

Continue to beat the egg whites until soft peaks are formed. The mixture will be quite foamy, and will increase in volume, too.

Time For The Sugar

Add granulated sugar, a little at a time, to the egg white mixture, beating as you add each little bit. Keep beating until all the sugar has been added, and stiff peaks can be formed

TIP: A stiff peak is when you can lift the thick egg whites with a spoon or the beater into a peak, and they hold their shape.

Add The Almonds And Cinnamon

Use a spatula or a large spoon to fold the cinnamon and almonds into the egg white mixture in the bowl. Keep folding until all the almonds have been coated with the thick mixture.

Bake The Cinnamon Glazed Almonds

Place the coated almonds on the buttered baking sheet. Stir, to incorporate the melted butter into the egg white mixture.

After that, carefully spread the coated almonds out in as much of a single layer as possible. The almonds will stick together a bit, but do the best you can!

Bake the cinnamon glazed almonds at 325°F. for 10 minutes. After 10 minutes, remove the pan from the oven. Quickly stir and turn the nuts on the baking sheet.

Put the almonds back in the oven in a single layer, and continue baking. Continue to cook the almonds for 30 more minutes, giving them a gentle stir every 10 minutes.

The total cooking time for the cinnamon glazed almonds is 40 minutes, but you will need to stir and turn the nuts every 10 minutes.

Before Serving

After the cinnamon glazed almonds have finished baking, remove the baking sheet from the oven, and let them cool on the tray. If desired, you can transfer them to wax paper to cool, but that is optional.

The almonds are at their very best when served at room temperature. If you will not be serving them right away, store them (once cooled) in an airtight container.

Serve The Cinnamon Glazed Almonds!

When the cinnamon glazed almonds have cooled to room temperature, they are ready to be gobbled up! Transfer the nuts to a serving bowl, and watch how fast they disappear.

Store any leftover cinnamon glazed almonds in an airtight container, to preserve their crispness, and enjoy them for days! I have even frozen them for later in a freezer bag, with good results. They are so delicious!

I really hope you enjoy this yummy snack! It is pretty hard to stay out of them, once you get started, so be warned (ha ha)! Yes- I speak from experience, because these crunchy cinnamon glazed almonds are absolutely delicious!

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 wonderful day.

Looking For More SNACK Recipes That Use Nuts?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious recipes for snacks that feature a variety of nuts, 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: unknown (found recipe handwritten on a 3×5″ index card in an old recipe box)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Cinnamon Glazed Almonds

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Make a batch of cinnamon glazed almonds for a fantastic, crunchy snack. Almonds are coated and baked in a buttery cinnamon sugar glaze!

Category: Appetizer/Snack

Cuisine: American

Keyword: cinnamon glazed almonds

Servings: 12 (1/4 cup per serving)

Calories Per Serving: 329 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

5½ Tablespoons butter
2 egg whites
1 pinch kosher salt
1⅛ cups granulated sugar (equals 1 cup + 6 teaspoons)
4 teaspoons ground cinnamon
3 cups raw almonds

US Customary - Metric

Instructions

Place butter on large rimmed baking sheet (at least 13" x 9"). Put baking sheet in oven; set temp. for 325°F.
Beat egg whites in large mixing bowl with an electric mixer. Continue to beat egg whites until soft peaks form. Mixture will be foamy, and will increase in volume.
Add sugar, a little at a time, to egg white mixture, beating as you add. Keep beating until all sugar has been added, and stiff peaks can be formed TIP: A stiff peak is when you can lift thick egg whites with a spoon or beater into a peak, and they hold their shape.
Gently fold cinnamon and almonds into egg white mixture, until almonds have been fully coated. Place almonds on buttered baking sheet. Stir, to mix melted butter into egg white mixture.
Carefully spread coated almonds out in single layer. Bake at 325°F. for 10 minutes. After 10 minutes, remove pan from oven. Quickly stir and turn the nuts. Put the almonds back in the oven in a single layer; continue baking. Bake almonds 30 more minutes, stirring every 10 minutes.
When done, remove pan from oven; let almonds cool on the tray. Serve almonds at room temperature. If not serving them right away, store cooled almonds in an airtight container (room temp.). Enjoy!

Nutrition Facts

Cinnamon Glazed Almonds

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

Calories 329 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 5g31%

Trans Fat 0.2g

Polyunsaturated Fat 5g

Monounsaturated Fat 13g

Cholesterol 14mg5%

Sodium 53mg2%

Potassium 275mg8%

Carbohydrates 27g9%

Fiber 5g21%

Sugar 20g22%

Protein 8g16%

Vitamin A 163IU3%

Vitamin C 0.02mg0%

Calcium 105mg11%

Iron 1mg6%

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

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