The Grateful Girl Cooks!

03
Aug
2022

Turkey, Feta and Spinach Burgers

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Yummy Turkey, Feta and Spinach Burgers are easy to make, and can be pan-seared or grilled on a BBQ. They’re delicious, with or without a bun!

If you’re looking for an alternative, “lighter” type of burger to try, may I suggest this recipe for Turkey, Feta and Spinach Burgers? These “healthy” burgers (made with ground turkey) are filled with spinach, and flavored with garlic and crumbled feta cheese. They really taste great! You can decide whether you want to serve them on a bun (with tzatziki sauce on them is good), or serve them as is, with other side dishes.

The best part is how quickly you can prepare 4 burger patties with only a few ingredients! Before you know it, you can pan-sear them in a skillet, cook under a broiler, OR cook them on a BBQ grill outside! Let me show you how easy the turkey burgers are to make.

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

Prepare The Ingredients For The Turkey Burgers

The ingredients you will need for these burgers are ground turkey, well-drained frozen (but thawed) spinach, egg, garlic, onion powder, pepper, and crumbled feta cheese. You can add a little bit of salt if desired, but usually find the feta cheese makes the patties salty enough.

Place all the ingredients into a large mixing bowl, and mix them, using a fork or your own clean hands. Mix only until all ingredients are thoroughly combined.

Forming The Patties

Divide the mixture into four equal-sized portions and then shape them into a ball. If you have a kitchen scale, that makes it easy to weigh each portion to ensure similar sizes, but it’s really not necessary. I usually just “eyeball it”.

Place each portion of meat onto a piece of wax paper (or aluminum foil), then gently press the mixture out with your hands to make a round, flat turkey patty. Now you’re ready to cook… see how easy that was? If you’re making these ahead of time for later in the day, simply stack the patties (with the wax paper) on a plate. Cover the plate with plastic wrap and refrigerate until you’re ready for them!

Different Ways To Cook Turkey, Feta and Spinach Burgers

Cooking the turkey, feta and spinach burgers couldn’t be easier! You can broil them in your oven (approx. 6 ” from heating element) until done, turning them over halfway.

If you’re pan-searing them, place them in a lightly oiled large skillet. Heat the skillet on medium-high heat until hot, but not smoking. Lay the patties in the hot skillet in a single layer. They should sizzle a bit when they hit the hot skillet. Cook them for a total time of about 13-15 minutes, or until they’re cooked through and no longer pink inside. About halfway through the cooking time (about 6 minutes), flip the burgers over to brown the other side, and continue cooking until done.

If you’re going to grill them on a BBQ, lightly grease the grill grate. Preheat the grill or make sure the briquets are red hot and ready to go. Cook until well browned on the bottom, then carefully flip the burgers over. When the patties are cooked through and no longer pink inside, they are ready (approx. 13-15 minutes or less).

Ready To Serve

How you choose to serve the turkey, feta and spinach burgers is your choice. You can go all in and serve them on buns with lots of fixin’s, or you can serve them “bun-less” with side dishes. Several times we have had them with salads on the side for a light meal. We’ve also enjoyed them, served with roasted sweet potato fries! These burgers have really nice flavor, no matter how you choose to serve them!

I hope you have the opportunity to try these tasty turkey burgers, and trust you’ll enjoy them as we do. If you’re looking for another “alternative” type burger or don’t eat meat, you might want to check out my recipe for Black Bean Burgers. They’re yummy, too! Thank you for stopping by today, and I hope you’ll come back soon. Take care, and have a wonderful day!

Looking For More Recipes Using TURKEY?

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

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Recipe adapted from: allrecipes.com/recipe/158968/spinach-and-feta-turkey-burgers/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Turkey, Feta and Spinach Burgers

Prep Time

10 mins

Cook Time

13 mins

Total Time

23 mins

Yummy Turkey, Feta and Spinach Burgers are easy to make, and can be pan-seared or grilled on a BBQ. They're delicious, with or without a bun!

Category: Main Dish

Cuisine: American

Keyword: turkey feta and spinach burgers

Servings: 4 patties

Calories Per Serving: 195 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound ground turkey
1 large egg slightly beaten
5 ounces frozen spinach thawed and well-drained
1½ cloves minced garlic
2 ounces feta cheese crumbled
½ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon salt (optional) if desired... feta cheese is slightly salty

US Customary - Metric

Instructions

Place all ingredients into a large mixing bowl, and mix, using a fork or hands. Mix only until well-combined.
Divide into four equal portions; shape each into a ball. Place each portion of meat onto a piece of wax paper (or foil). Gently press them out with your hands, to make a round, flat turkey patty. TIP: If making these ahead of time for later in the day, stack patties (with the wax paper) on a plate. Cover with plastic wrap; refrigerate until ready to cook!

Ways To Cook Turkey, Feta and Spinach Burgers:

** Pan-Sear: Lightly oil a large skillet. Heat on medium-high heat until hot, but not smoking. Lay patties in hot skillet in a single layer. They should sizzle when they hit hot skillet. About halfway through cooking time (about 6 minutes), flip burgers over to brown other side, then continue cooking until done. Cook a total of 13-15 minutes, or until cooked through and no longer pink inside.
** Grill On BBQ: Lightly grease grill grate. Preheat grill or make sure charcoal briquets are red hot. Cook in single layer until well browned on bottom, then carefully flip burgers over. When patties are cooked through and no longer pink inside, they're ready (approx. 13-15 minutes or less).
** Broil: Broil them in oven (approx. 6 " from heating element) until done, flipping them over halfway.
Serve with or without a bun, and with your favorite condiments or side dishes.

Nutrition Facts

Turkey, Feta and Spinach Burgers

Amount Per Serving (1 patty)

Calories 195 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Trans Fat 0.03g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 121mg40%

Sodium 264mg11%

Potassium 491mg14%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 0.3g0%

Protein 32g64%

Vitamin A 4312IU86%

Vitamin C 2mg2%

Calcium 129mg13%

Iron 2mg11%

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

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29
Jul
2022

Old-Fashioned Tapioca Pudding

categories: Desserts

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Make 4 servings of delicious Old-Fashioned Tapioca Pudding from scratch! Rich and creamy, you’re going to love this classic dessert!

Growing up, I did not care too much for tapioca pudding, but as an adult, I’ve come to love it! Long ago I used to keep a box of INSTANT tapioca in our pantry, but years ago found a yummy recipe to make this creamy classic pudding from scratch!

Once you buy tapioca pearls at the grocery store, you can store them in the pantry for a long time! Now- whenever we want some old-fashioned tapioca pudding, I’ve already got the tapioca pearls, ready to go! To make this pudding from scratch you need uncooked tapioca pearls, plus a few other common ingredients (sugar, salt, water, eggs, milk and vanilla)! I always have these other ingredients in my kitchen, so when we want this pudding, it’s very convenient to pull together!

Making tapioca pudding from scratch does take a little bit of time (and stirring), but it is well worth it, in my opinion. The finished pudding is cold, creamy, thick, and delicious!

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

Prepare The Tapioca Pearls

This old-fashioned recipe calls for uncooked small pearl tapioca. You can usually find it near the pudding mixes (or sometimes in the pasta section) at the local grocery store. Do NOT use boxed instant tapioca mix for this recipe. To prepare it to be cooked, measure 1/3 cup of the tapioca pearls into a Medium sized non-stick saucepan. NOTE: Make sure to use a non-stick saucepan, so the pudding won’t scorch on the bottom of the pan during the extended cooking time. I learned this the hard way once awhile ago… trust me!

Cover the tapioca pearls with ¾ cup of water, and then let them sit and soak for 30 minutes. This “soaking” helps soften the hard tapioca pearls a bit before cooking.

Once the tapioca has finished soaking, add milk and salt to the saucepan. Bring the liquid to a boil on MEDIUM heat, then reduce the heat to LOW and let the pudding simmer for 30 minutes, stirring frequently. The pudding mixture will thicken considerably while it is cooking.

Temper The Eggs So They Don’t Scramble

When the pudding is done cooking, remove the pan from the heat. Now you need to prepare the eggs to add to the hot mixture. If you add the eggs directly into the hot pudding, they will scramble, and we don’t want that to happen! So the eggs must be “tempered” first, which means warming them up slowly so they can be added to a hot mixture without scrambling them.

In a small bowl, combine lightly beaten eggs with granulated sugar. Whisk these 2 ingredients together, to combine. Remove ½ cup of the hot pudding from the saucepan. SLOWLY (very slowly) while whisking continuously, drizzle the hot pudding into the eggs, a little at a time. Keep whisking while slowly drizzling in the hot stuff!

Once ½ cup of hot pudding has been incorporated into the eggs, slowly drizzle the combined mixture back into the remaining hot pudding in the saucepan. Whisk continuously while it’s being added.

Final Steps Before Chilling

Return the pan to the heat. Cook the old-fashioned tapioca pudding on LOW heat for 4 more minutes, stirring constantly as it continues to thicken. Remove the pan from the heat, and stir in vanilla extract. Transfer all the pudding from the saucepan into a medium sized mixing bowl.

Fill a large bowl (larger than the one the pudding is in) with lots of ice cubes and small amount of water. Set the bowl with the pudding over the ice in the larger bowl (see photo #3 below). This will help to quickly cool the old-fashioned tapioca pudding. Allow the pudding to sit over the ice for 15 minutes, stirring occasionally, as the pudding continues to thicken.

Who Wants Some Old-Fashioned Tapioca Pudding?

Once the pudding has chilled on top of the ice water “bath” for 15 minutes, remove the pudding bowl from the ice bath. At this point, you can either leave the pudding in the mixing bowl or divide it up into 4 serving containers… your choice. The recipe will yield four servings (½ cup each) of old-fashioned tapioca pudding. Use plastic wrap to cover the pudding (see note below).

IMPORTANT NOTE: Lay the plastic wrap directly on top of the pudding, making contact with the surface of the pudding. This will help to prevent a “skin” from developing on the pudding as it chills.

Place the (covered) old-fashioned tapioca pudding in the refrigerator, and chill completely until ready to serve. Garnish each serving with a dollop of whipped cream or a sprinkle of nutmeg, if desired, then serve cold!

I hope you enjoy this recipe for old-fashioned tapioca pudding. It takes a little bit of time to prepare, but results in a thick, creamy and delicious classic pudding, I’m confident you’ll enjoy! Thanks for stopping by, and come back soon for more yummy, family-friendly recipes! Take care, and have a great day.

Looking For More PUDDING or MOUSSE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious pudding and mousse recipes for you to enjoy, including:

Interested In More Recipes?

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Original recipe source: “Cooking Light Annual Recipes 2007, page 292, published in 2006 by Oxmoor House

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Old-Fashioned Tapioca Pudding

Prep Time

30 mins

Cook Time

35 mins

Total Time

1 hr 5 mins

Make 4 servings of delicious Old-Fashioned Tapioca Pudding from scratch! Rich and creamy, you're going to love this classic dessert!

Category: Desserts

Cuisine: American

Keyword: old-fashioned tapioca pudding

Servings: 4 (1/2 cup) servings

Calories Per Serving: 204 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

⅓ cup small pearl tapioca uncooked
¾ cup water
2¼ cups low-fat milk (1%)
¼ teaspoon salt
2 large eggs lightly beaten
⅓ cup granulated sugar
½ teaspoon vanilla extract

OPTIONAL GARNISH FOR SERVING: whipped cream and/or grated nutmeg

US Customary - Metric

Instructions

Place tapioca pearls in a medium sized non-stick saucepan. NOTE: Make sure to use a non-stick saucepan, so pudding won't scorch on bottom of pan while cooking. Add water; let tapioca soak in water for 30 minutes.
Add milk and salt to the saucepan. Bring liquid to a boil on MEDIUM heat, then reduce heat to LOW. Let pudding simmer for 30 minutes, stirring frequently. Remove pan from heat when done cooking.
In a small bowl, combine eggs with sugar. Whisk, to combine. Remove 1/2 cup hot pudding from the saucepan. SLOWLY (very slowly) while whisking continuously, drizzle this hot pudding into the eggs, a little at a time. Once ½ C. hot pudding has been incorporated into eggs, slowly drizzle combined mixture back into remaining pudding in saucepan, whisking continuously while adding.
Return pan to heat. Cook pudding on LOW heat 4 more minutes, stirring constantly as it continues to thicken. Remove pan from heat; stir in vanilla. Transfer pudding into a medium-sized mixing bowl.
Fill a large bowl (larger than pudding bowl) with ice cubes and small amount of water. Set pudding bowl over ice in larger bowl for 15 minutes, stirring (carefully) occasionally, as pudding continues to thicken.
After 15 minutes, remove pudding bowl from ice bath. *At this point, you can either leave pudding in mixing bowl or divide it into 4 serving dishes/containers. Use plastic wrap to cover pudding. NOTE: Lay plastic wrap directly on top of pudding, making contact with surface of pudding. This helps prevent a "skin" from forming on pudding as it chills. Place (covered) pudding in refrigerator; chill completely until ready to serve. Garnish each serving with whipped cream and/or a sprinkle of nutmeg, if desired, and serve cold!

Nutrition Facts

Old-Fashioned Tapioca Pudding

Amount Per Serving (1 (1/2 cup serving))

Calories 204 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 100mg33%

Sodium 235mg10%

Potassium 248mg7%

Carbohydrates 35g12%

Fiber 1g4%

Sugar 24g27%

Protein 8g16%

Vitamin A 395IU8%

Calcium 185mg19%

Iron 1mg6%

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

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25
Jul
2022

Strawberry Pecan Bread

categories: Breads, Breakfast

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Enjoy a delicious loaf of Strawberry Pecan Bread! Ten minutes prep time and into the oven it goes. This easy to make bread yields 8 slices!

Recently I made a loaf of this delicious bread and photographed the “process” so I could share it here on the ol’ blog. Strawberry Pecan Bread is absolutely scrumptious, and I’m pretty confident you’ll enjoy it, too! The recipe is super easy to prepare, and before you know it, it will be baking away in your oven.

This bread loaf also freezes well, so if you want to double the written recipe, you can wrap the extra loaf very well in freezer bags or foil. It will store well in the freezer until you’re ready for another loaf to enjoy with family or friends! Here are the instructions for how to make this yummy strawberry pecan bread.

Making The Bread Batter

To make the batter for the bread, place flour, sugar, cinnamon, baking soda and salt into a large bowl. Stir well, to combine. Add 2 eggs, ONE AT A TIME, beating well after each one, using an electric mixer. The dough will be very crumbly, even after mixing.

Add The Remaining Ingredients

Stir oil into the mixture until incorporated into the “batter”. Once combined, add sliced strawberries and chopped pecans (or walnuts, if using), and stir gently until they’re mixed in. At this point, the dough will not be too fluid, but will be quite thick.

Time To Bake The Bread

Spoon the strawberry pecan bread batter into a generously greased and floured 9″x5″ loaf pan until evenly distributed. Pat the dough down with the back of a spoon until solidly combined.

Bake the bread in a preheated 350°F oven (on the middle rack) for 55-60 minutes, or until a toothpick inserted deep into the top of the loaf comes out clean. When done, transfer the pan to a wire rack, and let the strawberry pecan bread cool 10-12 minutes before removing it from the pan. Run a butter knife around the edges of the bread to loosen, then invert the pan to remove the loaf.

Who Wants A Slice Of Strawberry Pecan Bread?

After removing the loaf from the pan, let it cool completely before slicing and serving. We think this bread tastes the best when served at room temperature. Once sliced, you can see those strawberry slices and chopped pecans inside the bread. It’s delicious, and I am sure you’re going to like it!

I hope you have the chance to make this delicious strawberry pecan bread for yourself or for those you love. Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, God bless you, and have a great day.

Looking For More BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful bread recipes for you to choose from, including:

Interested In More Recipes?

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Facebook page: The Grateful Girl Cooks!
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Recipe adapted from original recipe in: “Gooseberry Patch Big Book Of Holiday Cooking”, published in 2012 by Gooseberry Patch & Oxmoor House, page 73

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0 from 0 votes

Strawberry Pecan Bread

Prep Time

10 mins

Cook Time

55 mins

Total Time

1 hr 5 mins

Enjoy a delicious loaf of Strawberry Pecan Bread! Ten minutes prep time and into the oven it goes. This easy to make bread yields 8 slices!

Category: Bread/Breakfast, Snack

Cuisine: American

Keyword: strawberry pecan bread

Servings: 8 slices (about 1" thick)

Calories Per Serving: 277 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ cups all purpose flour
¾ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon baking soda
1 cup granulated sugar
2 large eggs
¾ cup vegetable or canola oil
1 cup fresh strawberries hulled and thinly sliced
¾ cup chopped pecans (or walnuts)

US Customary - Metric

Instructions

Preheat oven to 350°F. Generously grease and flour a 9" x 5" loaf pan.
Measure flour, sugar, cinnamon, baking soda and salt into large bowl. Stir well, to combine. Add eggs, ONE AT A TIME, beating well after each one, using electric mixer. Dough will be crumbly, Add oil; stir until incorporated, then add strawberries and pecans (or walnuts, if using). Stir gently until combined (mixture will be thick).
Spoon dough into prepared loaf pan until evenly distributed. Pat dough down with back of a spoon until solidly combined.
Bake at 350°F (on middle rack) for 55-60 minutes, or until a toothpick inserted deep into the top of the loaf comes out clean. Transfer pan to a wire rack. Let bread cool 10-12 minutes before removing from pan. Run a butter knife around edges of bread to loosen, then invert the pan to remove loaf. Let bread cool completely before slicing and serving.

Nutrition Facts

Strawberry Pecan Bread

Amount Per Serving (1 slice (1" wide))

Calories 277 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 6g

Monounsaturated Fat 1g

Cholesterol 47mg16%

Sodium 233mg10%

Potassium 120mg3%

Carbohydrates 46g15%

Fiber 2g8%

Sugar 26g29%

Protein 6g12%

Vitamin A 72IU1%

Vitamin C 11mg13%

Calcium 26mg3%

Iron 2mg11%

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

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21
Jul
2022

Easy Black Bean Stew

categories: Meatless Meals, Soups

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Easy Black Bean Stew is a hearty meatless dish, with black beans, pearl couscous, onions, and tomatoes in a savory Southwestern-style broth.

If you enjoy the flavor of chili, then I’m confident you will enjoy this easy black bean stew. The dish is incredibly simple to prepare, and is very filling, because of the black beans and pearl couscous used. Onions, diced tomatoes and spices round out the dish, and when garnished with sour cream and green onions, it’s a great meatless meal!

My husband and I are trying to eat a couple of meatless meals each week, and this one is always a big hit! With only a few minutes prep time and a short cooking time, this meatless meal is not only quick and simple, it tastes GREAT! Here’s how to make this easy black bean stew:

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

The recipe calls for pearl couscous (also known as Israeli couscous), which is typically located near the rice at most grocery stores.. It is a round-shaped pasta, similar in size to a pearl, so you can see why it’s called “pearl” couscous. Pearl couscous cooks quickly and is a wonderful addition to this dish.

First, heat 2 teaspoons of olive oil on medium heat in a large, non-stick saucepan. Once the oil is hot (but not smoking), add chopped onion and the pearl couscous (uncooked). Stir often, and cook for 5 minutes. The onions will soften and the couscous will become lightly “toasted”.

Add chicken broth, minced garlic and ground cumin to the pan, then bring the liquid to a boil. Cover the saucepan with a lid once it begins boiling, and turn the heat down to low. Allow the broth to simmer (covered) for 5 minutes.

Almost Finished Making The Stew

Remove the lid and add black beans (drained, rinsed), diced tomatoes (including juice), and a teaspoon of minced chipotle pepper in adobo sauce. Stir the black bean stew until all the ingredients are combined.

Put a lid on the pan and let the stew simmer (covered) on low heat for 4 minutes, or until the pearl couscous is tender. The stew will be fairly thick when done. If you want it to be more “soup-like”, add a bit more broth or hot water, and stir it in. I usually tend to add a bit more broth to ours at the very end. See how easy it is to make black bean stew? Now you’re ready to serve it!

Serve The Easy Black Bean Stew

When the stew is fully heated and the couscous is tender, it is ready to serve! Ladle the black bean stew into serving bowls. If desired, garnish each serving with a dollop of sour cream and some chopped green onions (scallions). The garnishes are optional, but provide great added color and flavor to the dish, and I heartily recommend it!

You could also add avocado chunks or chopped cilantro, if desired, to “make it your own”. This soup really does taste great, for something so simple to make! I am confident you’re going to enjoy this meal. A big slice of crusty bread on the side goes well with the stew. It tastes great dipping it into the seasoned broth. YUM!

I sure hope you enjoy this delicious black bean stew, if you have the opportunity to try it. Thank you so much for stopping by today, and I invite you to come back soon for more delicious recipes. Take care, may God bless you, and have a great day.

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of fantastic soup recipes for you to check out, including:

Interested In More Recipes?

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Recipe adapted from the cookbook: “Cooking Light Annual Recipes 2004, page 273, published in 2003 by Oxmoor House

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Easy Black Bean Stew

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Easy Black Bean Stew is a hearty meatless dish, with black beans, pearl couscous, onions, and tomatoes in a savory Southwestern-style broth.

Category: Main Dish, Meatless, Soup

Cuisine: American

Keyword: black bean stew

Servings: 4 small bowls

Calories Per Serving: 211 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 teaspoons olive oil
½ cup chopped yellow onion
⅓ cup uncooked Israeli (pearl) couscous
1½ cups low-sodium chicken broth
1 can black beans (14.25 oz.) rinsed, drained
1 can diced tomatoes (14.25oz.) including juice
1 teaspoon minced canned chipotle chili in adobo sauce
1 teaspoon minced garlic
¼ teaspoon ground cumin

For Garnish: (optional, but recommended!)

1 Tablespoon sliced green onions
4 teaspoons low-fat sour cream

Instructions

Heat olive oil on medium heat in a large, non-stick saucepan. Once oil is hot (but not smoking), add chopped yellow onion and uncooked couscous.. Stir often, and cook for 5 minutes.
Add chicken broth, garlic and cumin to the pan. Bring liquid to a boil. Cover pan with a lid once boiling and turn heat to low. Let stew simmer (covered) for 5 minutes.
Remove lid; add black beans, tomatoes (including juice), and minced chipotle pepper in adobo sauce. Stir until all ingredients are combined. Cover pan; simmer (covered) on low heat for 4 minutes, or until couscous is tender. NOTE: Stew will be fairly thick. If you want it more "soup-like", add more broth or hot water, and stir it in.
Ladle stew into serving bowls. If desired, garnish each serving with a dollop of sour cream and chopped green onions. Garnishes are optional, but provide added color and flavor, Serve hot, and enjoy!

Recipe Notes

NOTE: Caloric calculation includes sour cream and green onion garnish in total.

Nutrition Facts

Easy Black Bean Stew

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

Calories 211 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 1mg0%

Sodium 581mg25%

Potassium 648mg19%

Carbohydrates 36g12%

Fiber 9g38%

Sugar 4g4%

Protein 11g22%

Vitamin A 215IU4%

Vitamin C 14mg17%

Calcium 87mg9%

Iron 3mg17%

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

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17
Jul
2022

Italian Plum Jam

categories: Canning And Preserving

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Make yummy, pectin-free Italian Plum Jam with prune plums! Small batch recipe makes about 3 half pints, and canning directions are included.

A good friend of our family brought us an incredibly HUGE amount of Italian plums last summer. He had been given so many by one of his neighbors there was no way he could eat them all. So… he blessed us with them! We ate some, and I made several jars of this delicious jam AND used the rest to bake an incredible Italian Plum Shortbread Tart!

I’ve made literally HUNDREDS of jars of jam over the years, but had never tried making plum jam until I tried this recipe. It is so very good! This small batch recipe is convenient, especially if you don’t eat lots of jam! This way, you can just try it, and you won’t be overwhelmed with prep work or make “too many to eat” jars of jam! It is a pectin-free jam made with only THREE ingredients! I’ve also included the instructions to safely can this jam, if you don’t plan on eating it right away, or want to make a few jars for storage in your pantry.

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

Prepare The Italian “Prune” Plums

Behold… the humble Italian prune plum. Black/grey in color, oblong shaped, and typically harvested in late August, they’re very unassuming, as far as fruit goes. But let me tell you… they taste wonderful!
NOTE: Plan ahead to make this jam, because the prepared plums need to be refrigerated overnight!

To prepare the plums for jam, begin by cutting each one into quarters, and removing and discarding the seeds. Place the quartered, pitted plums into a large bowl. You will need a total of 2 pounds of plums for this small batch recipe, so get cutting! The insides of the plums are a brilliant golden hue (before cooking).

Add granulated sugar and the juice of a lemon to the plums, and stir well, to combine these ingredients. Once combined, cover the bowl with plastic wrap, and place in the refrigerator. Allow the plums to refrigerate overnight or at least 8 hours for best results.

Cooking The Italian Plum Jam

Since this Italian plum jam is being made without pectin, before you begin cooking the plums, place a small plate into your freezer to get it really cold. NOTE: You will use the freezing cold plate to test the jam for doneness later on, so this is an important step!

Pour the refrigerated plum mixture into a medium-sized saucepan. Turn the heat to MEDIUM, and bring this mixture to a boil. Once boiling, continue to cook the plums for about 2 minutes, stirring often. As they cook, the plums will perform magic and turn into a bright red color… isn’t that awesome?

Now turn the heat down to LOW, and continue to cook, stirring often for another 15- 20 minutes. Skim off and discard white foam that rises to the surface as it cooks

To check to see if the jam is ready, grab the plate out of the freezer. Put a teaspoon of hot jam onto the frozen plate. If the jam “sets up” within the first minute, the Italian plum jam is ready. If the jam is too runny, put the plate back in the freezer and continue to cook the jam a few more minutes. Try again, and once the jam will set up, it’s ready. Remove the saucepan from the heat.

Canning Italian Plum Jam

Canning jars and lids will need to be clean, sterilized and hot, following recommended USDA guidelines for safe canning. The total amount of jam (as written) this small batch yields is approximately 3 cups. Because this is a small batch, I usually get about 3 half pint jars for canning (sometimes a little extra for the refrigerator), but you can easily double or triple the recipe.

Spoon or pour jam through a canning funnel into sterilized jars, leaving a headspace of 1/8″. Use a plastic utensil to remove air bubbles in the jars, then wipe the rims of the jars clean with a damp towel. Attach prepared flat lids and add screw bands, then tighten to fingertip tightness. Process the jars of Italian plum jam (in boiling water at least 1″ above the top of the jars) in a water bath canner for 10 minutes.

Remove hot jars with tongs and place on a dish towel on the counter. NOTE: Do not place boiling hot jars directly on countertops because differences in temps. could cause jars to crack. Let the jars sit undisturbed for about 12 hours. The jam will thicken slightly as it cools, and jars should seal during this time (you should hear a pinging sound as they seal). If sealed correctly, lids should have no give when tested by gently pressing down on the lid with a finger after jam cools. Any jars that do not correctly seal should be refrigerated. Label sealed jars, and store in pantry (or refrigerator, if desired).

Italian Plum Jam Is Ready To Enjoy!

Keep jam refrigerated, once the jar has been opened. Italian Plum Jam tastes fantastic straight out of the jar, or spread on toast or English muffins. It is also really yummy mixed into plain Greek yogurt, or as a topping for vanilla ice cream. YUM! The recipe as written is estimated to yield about 48 Tablespoons (or servings) of jam, so even this small batch should last for a little while.

I hope you have the opportunity to make a small batch of this Italian plum jam for yourself and those you love. Thanks for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking for More JAM Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious homemade jam recipes for you to enjoy, including:

Interested In More Recipes?

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Original recipe source: Lora at: savoringitaly.com/italian-plum-jam/

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Italian Plum Jam (small batch)

Prep Time

10 mins

Cook Time

30 mins

Refrigeration Time (inactive-overnight)

8 hrs

Total Time

8 hrs 40 mins

Make yummy, pectin-free Italian Plum Jam with prune plums! Small batch recipe makes about 3 half pints, and canning directions are included.

Category: Condiment

Cuisine: American

Keyword: Italian plum jam

Servings: 48 Tablespoons (approx. 3 cups total)

Calories Per Serving: 33 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pounds Italian prune plums pitted, quartered
1½ cups granulated sugar
1 lemon, JUICE only

US Customary - Metric

Instructions

Prepping The Plums:

NOTE: Plan ahead- prepared plums need to be refrigerated overnight!
Cut each plum into quarters: remove/discard pits. Put plums into large bowl. Add sugar and lemon juice; stir well, to combine. Cover bowl with plastic wrap, and place in refrigerator. Refrigerate overnight or at least 8 hours for best results.

Cooking Jam:

Before you cook the plums, place a small plate into your freezer. NOTE: You will use freezing cold plate to test jam for doneness later, so this is an important step!
Pour refrigerated plums into medium-sized saucepan. Turn to MEDIUM eat; bring mixture to a boil. Once boiling, continue cooking plums for 2 minutes, stirring often. Turn heat down to LOW. Continue to cook, stirring often, for 15- 20 minutes (plums will turn red). Skim off/discard white foam that rises to surface,
To see if jam is ready, remove plate from freezer. Put a teaspoon of hot jam on plate. If jam "sets up" within first minute, jam is ready. If jam is too runny, put plate back in freezer; continue to cook jam 2-4 more minutes. Try again, and once jam will set up, it's ready. Remove saucepan from the heat.

Canning Instructions:

Canning jars and lids need to be clean, sterilized and hot, following recommended USDA guidelines for safe canning. This small batch will yield approx. 3 cups ( about 3 half pint jars), but you can easily double or triple recipe.
Spoon or pour jam (using a a canning funnel) into sterilized jars, leaving a headspace of 1/8". Use a plastic utensil to remove air bubbles in jars, then wipe rims of jars clean with a damp towel. Attach prepared flat lids and add screw bands; tighten to fingertip tightness. Process jam (in boiling water at least 1" above top of jars) in a water bath canner for 10 minutes.
Remove jars with tongs; place on a dish towel on counter. NOTE: Do not place boiling hot jars directly on countertop because temperature variations could cause jars to crack. Let jars sit undisturbed for about 12 hours. Jam will thicken as it cools, and jars should seal; (you hear a pinging sound as they seal). If sealed correctly, lids should have no give when tested by gently pressing down on the lid with a finger after jam cools. Any jars that don't seal should be refrigerated. Label sealed jars; store in pantry. After opening jar, keep refrigerated.

Nutrition Facts

Italian Plum Jam (small batch)

Amount Per Serving (1 Tablespoon)

Calories 33 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.003g0%

Polyunsaturated Fat 0.01g

Monounsaturated Fat 0.03g

Sodium 0.1mg0%

Potassium 30mg1%

Carbohydrates 8g3%

Fiber 0.3g1%

Sugar 8g9%

Protein 0.1g0%

Vitamin A 65IU1%

Vitamin C 2mg2%

Calcium 1mg0%

Iron 0.04mg0%

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

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13
Jul
2022

Chocolate Peanut Butter Brownies

categories: Bar Cookies, Desserts

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Chocolate Peanut Butter Brownies are filled with chopped peanuts, chocolate chips and peanut butter, and are absolutely delicious!

If you love the flavor combo of chocolate and peanut butter, I think you’ll enjoy these delicious chocolate peanut butter BROWNIES!

The peanut butter taste is not too strong, and it perfectly blends with the fudgy chocolate flavor in these yummy dessert bars!

With only 10 minutes of hands-on prep, you can have a big ol’ pan of yummy tasting brownies in the oven before you know it. Chocolate peanut butter brownies can be eaten unfrosted OR frosted

I’ve included a recipe for a delicious chocolate frosting (in the printable recipe card) for your convenience. Here’s how easy these brownies are to make:

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

Make The Brownie Batter

Measure peanut butter, softened butter, brown sugar and granulated sugar into a large mixing bowl. Cream ingredients together using an electric mixer on High speed until fully blended.

Turn the mixer down to Medium speed, and add vanilla extract and 4 eggs, ADDING EGGS ONE AT A TIME. Beat the ingredients very well after each egg is added.

Once done, the chocolate peanut butter brownie batter will be fairly thick.

Stir cocoa powder, flour, salt, chocolate chips and chopped peanuts into the brownie batter until well combined. Now the brownies are ready to be baked!

Ready To Bake!

Lightly grease a 9″ x 13″ baking pan and then spread the batter evenly in the pan. Place the pan of chocolate peanut butter brownies on the center rack of a preheated 350°F. oven.

Bake at 350°F for 15-20 minutes, or until a toothpick inserted deep into the center of the brownies comes out clean. The top of the brownies should also feel firm once done.

If You Like “Unfrosted” Chocolate Peanut Butter Brownies

Remove the pan from the oven, and cut the brownies into 24 portions while still hot. Let them cool to room temp (still in the pan) after slicing, before serving.

If you enjoy the chocolate peanut butter brownies UNFROSTED, simply let them cool completely. Transfer them from the pan to a serving plate, and serve.

If You Like “Frosted” Chocolate Peanut Butter Brownies

If you prefer chocolate frosting on brownies, you can make it while the brownies cool. It’s EASY! I’ve included the printable recipe below, but here are the basics.

Melt butter in a saucepan on low heat. Add cocoa powder, and stir it in, until blended with the melted butter. Stir in salt, vanilla, and ¼ cup of milk, stirring by hand until combined.

Add powdered sugar, and stir well. If necessary add a bit more milk until the frosting becomes smooth and slightly pourable.

Poke holes in the tops of the brownies, then immediately pour the chocolate frosting evenly over the surface. The frosting will cover the top and sink into the holes in each brownie.

Let the frosting become firm before slicing and transferring the brownies out of the baking pan to a serving plate. Serve, and enjoy these decadent dessert bars.

I really hope you enjoy these delicious brownies! They taste wonderful, and I hope you (and those you love) like them as much as we do.

Thanks for taking the time to stop 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 BAR COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderfully delicious bar cookie recipes to enjoy, which include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source for brownies: “Mollie Katzen’s Vegetable Heaven”, page 204, published in 1997 by Tante Malka, Inc.
Original recipe source for frosting: my Mom’s frosting recipe for chocolate cake

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Peanut Butter Brownies

Prep Time

10 mins

Cook Time

15 mins

Resting Time (inactive cooling time)

30 mins

Total Time

55 mins

Chocolate Peanut Butter Brownies are filled with chopped peanuts, chocolate chips and peanut butter, and are absolutely delicious!

Category: Desssert

Cuisine: American

Keyword: chocolate peanut butter brownies

Servings: 24

Calories Per Serving: 260 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Brownie Batter:

1 cup creamy peanut butter (not natural)
1 stick butter (½ cup), softened
1 cup light brown sugar (packed)
½ cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup unsweetened cocoa powder
1 cup all purpose flour
1¼ cups semisweet chocolate chips
½ cup cocktail peanuts finely chopped

For Chocolate Frosting (if using):

6 Tablespoons butter (3/4 stick)
4 Tablespoons unsweetened cocoa powder
1 pinch salt
1 teaspoon vanilla extract
12 ounces powdered sugar
¼ cup low-fat milk (1%) more if necessary to thin frosting

Instructions

Preheat oven to 350°F. Lightly grease a 9x13 baking pan.
Measure peanut butter, butter, brown sugar and granulated sugar into large mixing bowl. Cream ingredients using electric mixer on High until fully blended. Turn mixer to Medium; add vanilla and eggs, ADDING EGGS ONE AT A TIME. Beat well after each egg is added.
Remove beaters. Add cocoa, flour, chocolate chips and peanuts to batter; stir by hand until fully incorporated into thick batter.
Spread batter evenly in prepared pan. Place pan on center rack of oven. Bake at 350°F. for 15-20 minutes, or until a toothpick inserted deep into the center of the brownies comes out clean. The surface of the brownies should feel firm.

For UNFROSTED Brownies:

Remove pan from oven. Cut brownies into 24 servings while still hot. Let cool (still in pan) to room temp. after slicing, before removing from pan and serving.

For FROSTED Brownies:

Slice brownies while still hot. To make frosting: Melt butter on low heat in medium saucepan. Remove from heat. Add cocoa powder; stir well, then add salt, vanilla, and ¼ cup of milk, stirring by hand until combined. Add powdered sugar, and stir well. If necessary add a bit more milk until the frosting becomes slightly pourable. When fully combined, poke holes in the top of the brownies, then pour frosting over the surface to cover. Let frosting become firm, before removing brownies from pan and serving.

Recipe Notes

NOTE: Caloric calculation is for UNFROSTED brownies (260 per serving). If using frosting included in recipe card, the caloric content of each brownie will be approx. 344 calories per serving.

ALSO... if you are using non-salted peanut butter in the brownies, add ¼ tsp. to the brownie batter.

Nutrition Facts

Chocolate Peanut Butter Brownies

Amount Per Serving (1 brownie (1/24 of total))

Calories 260 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g38%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 42mg14%

Sodium 106mg5%

Potassium 223mg6%

Carbohydrates 27g9%

Fiber 3g13%

Sugar 18g20%

Protein 6g12%

Vitamin A 167IU3%

Calcium 33mg3%

Iron 2mg11%

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

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10
Jul
2022

Hoisin Marinated Pork Chops

categories: For The BBQ Grill, Main Dishes, Pork

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Hoisin Marinated Pork Chops are boneless pork chops, marinated 8 hours in a simple Asian-style sauce, and grilled until done and delicious!Summer is here and with it comes lots of BBQ’s on our back deck! The recipe I want to share with you today is one I found many years ago in one of my old cookbooks. Hoisin marinated pork chops are so easy to make, and the only hard part of the recipe is YOU HAVE TO PLAN AHEAD to enjoy them!

That’s right… a simple Asian-style marinade is made and then the pork chops have to marinate in the sauce for 8 hours or overnight, so plan ahead. I thaw the pork chops out the night before we plan to cook them, then marinate them early in the morning on the day we will eat them.

The marinade for the pork is made with Hoisin sauce (a common Chinese cooking sauce) and a few other ingredients. Hoisin sauce can typically be found in the Asian section of most supermarkets. Combine the ingredients for the marinade and let the pork chops hang out in it overnight, then grill the pork chops once done marinating! The marinade helps tenderize the pork and imparts great flavor to the meat. Here’s how to make this dish:

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

Make The Asian-Style Marinade

You will need hoisin sauce, soy sauce (regular or low-sodium), honey, crushed red peppers, and minced garlic to make the marinade for the pork.

Place the ingredients for the marinade in a small bowl, and stir or whisk until combined. That’s it… you just made the marinade! See how easy it is? NOTE: I used four pork chops for this recipe, but there is enough marinade to coat 6 pork chops, if needed

Prepare The Hoisin Marinated Pork Chops

The pork chops should be boneless, about 4 oz. each, and approx. 3/4″ thick. Pat them dry with paper towels, then place them in a gallon size re-sealable plastic bag or shallow container with a secure lid.

Pour the marinade over the pork chops and seal the bag or container securely. Make sure to coat the pork chops on all sides with the sauce, then refrigerate 8 hours or overnight. If you do this early in the morning, the pork chops will be ready to grill by dinner. Don’t skip this step, because it helps tenderize the meat. The longer the pork chops marinate, the better the flavor.

Time To Grill The Pork Chops Then Eat!

After the pork chops have fully marinated, they’re ready to grill. Prepare your BBQ for grilling, as normal. Spray the BBQ grill rack with cooking spray, then place over hot coals. Remove the chops from the bag/container, discarding any extra marinade. This extra marinade is not safe to eat, because its been in contact with raw meat and will not be cooked.

Cover the BBQ and cook the pork chops about 4-5 minutes, then flip them to the other side. Continue cooking until done (4-5 minutes typically). Keep an eye on the pork chops, so the sugar present in the honey doesn’t burn. The pork chops are done when they reach an internal temperature of 145°F. Cooking time may vary slightly, depending on the thickness of the pork chops being used (or the BBQ heat).

Once done, transfer the pork chops to a serving plate, and let them rest for a couple minutes to let the juices redistribute inside the meat. Serve, then enjoy these delicious hoisin marinated pork chops!

I hope you have the chance to grill some of these delicious hoisin marinated pork chops, and trust you’ll enjoy them like we do! Hey there… since we’re speaking of CHOPS, if you enjoy eating LAMB CHOPS, be sure to check out my recipe for Rosemary Wine Lamb Chops!

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 Recipes For PORK CHOPS?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of great pork chop recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe adapted from original recipe in the cookbook: “The Best Of Cooking Light”, page 186, published in 2004 by Oxmoor House

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Hoisin Marinated Pork Chops

Prep Time

5 mins

Cook Time

9 mins

Marinating Time (inactive prep)

8 hrs

Total Time

8 hrs 14 mins

Hoisin Marinated Pork Chops are boneless pork chops, marinated 8 hours in a simple Asian-style sauce, and grilled until done and delicious!

Category: Main Dish

Cuisine: Asian

Keyword: hoisin marinated pork chops

Servings: 4

Calories Per Serving: 188 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 Tablespoons hoisin sauce
3 Tablespoons low-sodium soy sauce (or regular)
3 Tablespoons honey
¾ teaspoon red chili flakes (crushed red peppers)
2 garlic cloves minced
4 (4-ounce) boneless pork chops about ¾ inch thick
cooking spray for grill rack

US Customary - Metric

Instructions

Place hoisin sauce, soy sauce, honey, red chili flakes and garlic in a small bowl; stir or whisk until combined.
Pat pork chops dry with paper towels; place chops in a large, re-sealable plastic bag or shallow container with secure lid. Pour marinade over pork chops; seal bag or container securely. Make sure pork chops are covered on all sides with sauce, then refrigerate 8 hours or overnight. Don't skip this step, because it helps tenderize the pork. The longer the pork chops marinate, the better the flavor.
Once pork has marinated, prepare BBQ for grilling. Spray BBQ grill rack with cooking spray, then place over hot coals. Remove chops from bag/container, discard extra marinade. Extra marinade is not safe to consume, because its been in contact with raw meat and will not be cooked.
Cover BBQ and cook pork chops for 4-5 minutes, then flip them to the other side. Continue cooking until done (4-5 minutes typically). Keep an eye on the pork chops, so the sugar present in the honey doesn't burn. Pork chops are done when they reach an internal temperature of 145°F. Cooking time may vary slightly, depending on thickness of the pork chops being used (or BBQ heat).
Once done, transfer pork chops to serving plate. Let them rest 2-3 minutes to let juices redistribute inside the meat. Serve and enjoy!

Nutrition Facts

Hoisin Marinated Pork Chops

Amount Per Serving (1 pork chop)

Calories 188 Calories from Fat 56

% Daily Value*

Fat 6.2g10%

Saturated Fat 2.1g13%

Polyunsaturated Fat 0.7g

Monounsaturated Fat 2.8g

Cholesterol 62mg21%

Sodium 249mg11%

Carbohydrates 6.7g2%

Fiber 0.2g1%

Protein 25g50%

Calcium 27mg3%

Iron 1mg6%

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

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06
Jul
2022

Air Fryer Crispy Mini Potatoes

categories: Air Fryer Recipes, Vegetable Dishes

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It doesn’t take long to make Air Fryer Crispy Mini Potatoes! Crispy outside, soft inside and seasoned well, they’re a great veggie side dish!

If you enjoy potatoes and have access to an air fryer, you’re more than likely going to LOVE these little potatoes! We sure do! They are cooked in an air fryer, which is a kitchen appliance that uses super hot circulating air to cook food, using very little oil.

The outside potato peel get all crispy and delicious, yet the inside stays fluffy and soft! These yummy little potatoes are so delicious, and the best part is they’re simple to make, and only take a few minutes to prep! Let me show you how to make this perfect side dish, which pairs well with poultry, fish, beef or pork!

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

Prepping The Mini Potatoes For The Air Fryer

Preheat your air fryer to 400°F. for 3-4 minutes while you get the potatoes ready to cook. You can use small red or golden potatoes, but if you happen to have both kinds, USE them! Ours came already combined in a bag at our local grocery store.

My favorite way to make this recipe is using both red and gold potatoes. Try to use small potatoes, roughly about the size of a plum for this recipe (and for quickest cooking time). Clean or scrub the outside of the potatoes to remove any dirt, then dry them thoroughly. Slice each potato in half, then place the halves in a mixing bowl.

Drizzle the potatoes with olive oil, and then add Italian seasoning, garlic powder, salt and pepper to the potatoes. Toss the potatoes well, so they’re covered with the oil and the spices. That’s it… see how easy the prep work is? Now the mini potatoes are ready to cook!

Into The Air Fryer They Go!

Place the seasoned potato halves into the basket of your air fryer, trying to keep them in a single layer, if possible. Cook them at 400°F for 10 minutes, then remove the basket and stir them or give the basket a good shake.

Cook them for an additional 7-8 minutes, then check to see if they’re done. The outsides should be crispy and lightly browned. Stick a knife into a potato half. If done, the knife should easily glide into the softened insides of the potato. NOTE: If your potatoes are slightly larger in size, please be aware they may require 2-3 more minutes to finish cooking all the way through.

Prepare Potatoes For Serving

Once done, transfer the hot air fryer crispy mini potatoes to a serving bowl. Generously squeeze fresh lemon juice over the top of the potatoes and gently stir. Sprinkle the top of the potatoes with chopped fresh parsley, and serve the potatoes immediately.

Time To Enjoy Some Air Fryer Crispy Mini Potatoes!

Wow… I think you’re going to love these little spuds! They were served (in the photo below) with Pan Seared Creole Salmon and some of our home grown and canned green beans! What a delicious meal, and I’m not kidding… these little potatoes taste wonderful!

I hope you have the chance to make some air fryer crispy mini potatoes soon for those you love, and trust you’ll enjoy them! Thank you so much for stopping by, and please come back again soon for more family-friendly recipes. Have a great day.

Looking For More POTATO Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful potato recipes for you to enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe adapted from: Delish.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Air Fryer Crispy Mini Potatoes

Prep Time

5 mins

Cook Time

17 mins

Total Time

22 mins

It doesn't take long to make Air Fryer Crispy Mini Potatoes! Crispy outside, soft inside and seasoned well, they're a great veggie side dish!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: air fryer crispy mini potatoes

Servings: 4

Calories Per Serving: 123 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound baby potatoes (red /gold) (about 20 small potatoes), halved
1 Tablespoon extra virgin olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon salt + more if desired
½ teaspoon black pepper + more if desired
fresh lemon juice a generous squeeze or two
fresh parsley chopped

US Customary - Metric

Instructions

Preheat air fryer to 400°F. for 3-4 minutes while you get potatoes ready.
Clean potatoes to remove dirt, then dry. Cut potatoes in half; place in bowl.
Drizzle potatoes with olive oil; add Italian seasoning, garlic powder, salt and pepper. Toss potatoes well, so they're covered with oil/spices.
Place potatoes halves in air fryer basket in a single layer. Cook at 400°F for 10 minutes; stir potatoes or give basket a good shake. Cook potatoes 7-8 more minutes, then check to see if they're done. Stick a knife into a potato. If done, knife should easily glide in and out of the potato. NOTE: If potatoes used are larger, they may require 2-3 additional minutes to finish cooking.
Transfer potatoes to serving bowl. Squeeze fresh lemon juice over them; gently stir to combine. Sprinkle with chopped parsley; serve immediately.

Nutrition Facts

Air Fryer Crispy Mini Potatoes

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

Calories 123 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 298mg13%

Potassium 496mg14%

Carbohydrates 21g7%

Fiber 3g13%

Sugar 1g1%

Protein 2g4%

Vitamin A 12IU0%

Vitamin C 22mg27%

Calcium 24mg2%

Iron 1mg6%

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

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03
Jul
2022

Hearty Oatmeal Bowl

categories: Breakfast

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Enjoy a hearty oatmeal bowl, a filling breakfast with oats, toasted pecans, raisins, apples, brown sugar and cinnamon! Easy and delicious!

Do you enjoy oatmeal? I sure do! In its purest form oatmeal is known to provide antioxidants, and helps you to feel full (thanks to fiber)! It has other health benefits as well, but I especially love it because it’s filling and you can add so many different ingredients to it for flavor!

The recipe I want to share today is one of my favorite ways to prepare and enjoy oatmeal. I call it a hearty oatmeal bowl, because it is just that… hearty! Filled with dried fruit and nuts, and seasoned with cinnamon and brown sugar, how can you go wrong? I enjoy using dried apples in it, but you can substitute or add dried cranberries, peaches or blueberries, if you prefer! This oatmeal is simple to prepare and really delicious. Here’s how to make it:

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

Making The Oatmeal

Bring 1 cup of milk and ¼ cup of water to a boil in a medium saucepan. Once it begins to boil, add old fashioned oats, raisins, dried apples, toasted pecans, brown sugar, cinnamon and salt to the pan. Stir these ingredients well, until incorporated into the liquid.

Turn the heat to Medium-Low, and continue cooking the oatmeal mixture for between 5-7 minutes, or until it reaches YOUR desired consistency. As it cooks, the oatmeal will become creamy and will thicken.

Serve The Hearty Oatmeal Bowl

When done cooking, spoon portions into individual serving bowls, and sprinkle lightly with additional ground cinnamon, if desired. The raisins are plump, it’s sweetened with brown sugar, the toasted pecans add crunch, and the cinnamon and apples add great flavor to this hearty oatmeal bowl.

All in all, this is an incredibly simple, yet filling breakfast which will yield 3 small servings or 2 large servings. I really think you’re going to enjoy it!

Thanks for stopping by today. I really hope you have a chance to try this recipe for a hearty oatmeal bowl, and trust you will enjoy it! Please come back again soon for more delicious recipes, take care, and have a great day.

Looking For More OATMEAL Recipes?

Yu can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious oatmeal recipes for you to check out, including:

Interested In More Recipes?

You Can Also 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

Hearty Oatmeal Bowl

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

Enjoy a hearty oatmeal bowl, a filling breakfast with oats, toasted pecans, raisins, apples, brown sugar and cinnamon! Easy and delicious!

Category: Breakfast

Cuisine: American

Keyword: oatmeal, breakfast

Servings: 3 small servings

Calories Per Serving: 329 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup low-fat milk (1%)
¼ cup water
1½ cups old fashioned oats uncooked
¼ cup dried apples (chopped) or other dried fruit
¼ cup raisins
¼ cup toasted pecans chopped, measured after chopping
2 Tablespoons brown sugar
½ teaspoon ground cinnamon
⅛ teaspoon salt

US Customary - Metric

Instructions

Bring milk and water to a boil on medium heat in a medium saucepan. Once it begins boiling, add remaining ingredients to pan. Stir well, to combine.
Turn heat to medium-low, and continue cooking for 5-7 minutes, or until it reaches YOUR desired consistency. Stir often. Oatmeal will become creamy and will thicken as it cooks.
To serve, transfer oatmeal into individual serving bowls. Sprinkle lightly with additional cinnamon, if desired. Serve hot, and enjoy!

Recipe Notes

NOTE: Can substitute dried cranberries, peaches, blueberries, etc. for the dried apple called for in recipe.

Nutrition Facts

Hearty Oatmeal Bowl

Amount Per Serving (1 1/3 of total)

Calories 329 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Cholesterol 4mg1%

Sodium 143mg6%

Potassium 450mg13%

Carbohydrates 55g18%

Fiber 7g29%

Sugar 16g18%

Protein 9g18%

Vitamin A 160IU3%

Vitamin C 1mg1%

Calcium 141mg14%

Iron 2mg11%

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

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

29
Jun
2022

Blackberry Pie

categories: Desserts, Pies/Tarts

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Yum

Use fresh or frozen blackberries to make a delicious classic blackberry pie using a homemade or purchased pie crust! Summertime at its best!

If you’re looking for a real taste of summer, try this yummy recipe for blackberry pie. Simple to make, using store-bought or homemade pie crusts and fresh or frozen blackberries, this is a delicious dessert that can be enjoyed year-round.

Where we live in NW Oregon, blackberries grow wild practically everywhere. Sometimes in the summer I can even pick a big pail of blackberries while out walking our dog (he is patient while I pick them!). I figure… why waste a perfect opportunity to get some FREE fresh blackberries! I’ve made so many great recipes using them over the years, from muffins, to syrup, jam, cobblers, crisps, etc. that I can’t wait for them to ripen each summer. This blackberry pie is another way to use a bunch of fresh or frozen blackberries to make a delicious PIE. Here’s how to make it:

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

A Word About The Pie Crust

This pie requires a top and bottom crust. You can use your favorite pie crust recipe OR buy a 2 crust package at the store. NOTE: If purchasing pie crusts for convenience, do not buy the premade pie “shells” in the freezer section. Buy the type of pie pastry dough that you unroll from the pkg. then manually roll out and place in pan (Pillsbury has this in most grocery stores in refrigerated section).

For your convenience, I’ve included my homemade pie crust recipe and instructions (to make two) in the printable recipe card, but feel free to use whatever pie crust recipe you enjoy. The rest of this post will show you how to make this pie, assuming you already have the pie crusts made or purchased.

Make The Pie Filling

Place 5 cups of fresh blackberries OR frozen (unsweetened and unthawed) into a large mixing bowl. Add granulated sugar, flour, cinnamon, lemon juice and zest and gently toss until combined.

Filling The Pie Crust

Place one crust into a 9″ deep dish pie pan. Prick the bottom and sides of the bottom pastry crust several times with the tines (the pointy ends) of a fork. Pour the blackberry pie filling into the prepared crust. Cut the butter into small chunks and dot the top of the fruit filling with the butter.

Top the blackberry pie with the other pie crust. Trim the edges of the dough to about 1/2″ from the outside edge of the pie pan. Seal the edges of the top crust to the bottom crust by tucking the top crust under the edge of the bottom crust, and pinching the two crusts together to seal. Use your fingers to seal the two crusts together and then create a fluted edge.

Use a sharp knife to cut 3-4 small slits in the top crust. These are the “air vents” that allow the hot steam to escape while the pie bakes. Now the blackberry pie is ready to be baked.

Baking The Blackberry Pie

Bake the blackberry pie at 425°F. for 45-50 minutes. TIP: Place a sheet of aluminum foil directly UNDER the pie pan, to catch drips that may bubble up and out while baking.

TIP: Check the pie after 30 minutes. If the crust is browning too fast, simply lay another sheet of aluminum foil over the top to protect the crust from over-browning, then continue baking. When done, the pie crust will be lightly browned and the juices will be bubbling up in the steam vents on top.

Who’s Ready For A Slice Of Blackberry Pie?

Let the pie cool down a bit, so it’s not all “molten lava-like” inside. This resting time helps the juices stabilize, which will allow you to slice the pie better. Once the pie has cooled slightly (10-15 minutes), cut it into 8 slices, and serve them warm, with a big ol’ scoop of vanilla ice cream on the side! The crust comes out golden and flaky, and the blackberry pie tastes amazing!

This really is a perfect summer treat using fresh berries, but nowadays this pie can be made year round, thanks to the availability of frozen blackberries in most grocery stores! YUM!

I hope you have the opportunity to make this delicious blackberry pie for your family or friends. If you enjoy blackberries, check out my recipes for Blackberry Crisp, Blackberry Jam, Blackberry Muffins, Blackberry Pie Bars and Blackberry Soda! I even have yummy recipes for Blackberry Scones and Blackberry Pancake Syrup! Have a great day, and thank you for stopping by. Please come back again soon!

Looking For More PIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful pie recipes you’ll enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source: Pie Filling adapted from “The New Pillsbury Family Cookbook, page 149, published 1973 by The Pillsbury Company
Homemade Pie Crust Recipe from my Mom here

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Blackberry Pie

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Use fresh or frozen blackberries to make a delicious classic blackberry pie using a homemade or purchased pie crust! Summertime at its best!

Category: Desssert

Cuisine: American

Keyword: blackberry pie

Servings: 8 slices

Calories Per Serving: 453 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Homemade Pie Crust (for 2 nine inch deep dish crusts - top and bottom crust)

2 cups un-sifted all purpose flour
⅔ cup vegetable shortening
1 teaspoon salt
5-7 Tablespoons ice cold water

Pie Filling:

5 cups blackberries see NOTE re: frozen berries
1¼ cups granulated sugar
½ cup all purpose flour
1 teaspoons lemon juice
½ teaspoon lemon zest
½ teaspoon ground cinnamon

US Customary - Metric

Instructions

Preheat oven to 425°F.

Make The Pie Crust:

Place flour, shortening and salt in food processor (or large bowl if hand-mixing). Pulse (if using food processor) or cut in the shortening with a pastry blender (or 2 forks) until shortening is reduced to the size of peas. Drizzle in ice cold water starting with least amount (5Tbl.) and adding more later, if necessary. Process (or knead by hand) until well-combined and mixture can be formed into a ball.
Divide dough ball evenly in half. Place one dough ball on a lightly floured surface, and roll out to a circle, about 10-11" in diameter. Place the crust in a 9" deep dish pie pan, then follow directions below for filling pie crust. Roll out remaining dough ball (top crust) following same process.

Make The Pie:

Place fresh blackberries OR frozen (unsweetened/unthawed) into large mixing bowl. Add sugar, flour, cinnamon, lemon juice, and zest; gently toss to combine.
Place one pie crust into a 9" deep dish pie pan. Prick bottom/sides of crust several times with the tines of a fork. Pour pie filling into prepared crust. Cut butter into chunks; dot the top of pie filling with butter.
Top pie with 2nd crust, stretching slightly to meet edges of bottom crust. Trim edges of dough to ½" from outside edge of pan. Seal edges of top crust to bottom crust by tucking top crust under the edge of the bottom crust. Pinch two crusts together to seal. Use your fingers to seal the two crusts together, then create fluted edge around pie. Use sharp knife to cut 3-4 small slits in top crust. They allow steam to escape while pie bakes.
Bake on middle rack in preheated 425°F.oven for 45-50 minutes. TIP: Place a sheet of aluminum foil UNDER pie pan, to catch drips that may bubble out while baking. TIP: Check pie after 30 minutes. If crust is browning too fast, lay a sheet of aluminum foil over the top, then continue baking. When done, the pie crust should be lightly browned and juices will be bubbling up in the steam vents.
Let pie cool down about 10-15 minutes. Cut into 8 slices, and serve with a scoop of vanilla ice cream on the side!

Recipe Notes

NOTES:
**You may also use two purchased pastry pie dough crusts (the kind you roll out) or two of your own pie crust recipe. You will need 2 pastry pie crusts for this pie (top and bottom crust)

**If using frozen berries, add them directly into the flour and sugar while still frozen.

Nutrition Facts

Blackberry Pie

Amount Per Serving (1 slice (1/8 of total))

Calories 453 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 4g25%

Trans Fat 2g

Polyunsaturated Fat 5g

Monounsaturated Fat 7g

Sodium 294mg13%

Potassium 190mg5%

Carbohydrates 70g23%

Fiber 6g25%

Sugar 36g40%

Protein 5g10%

Vitamin A 193IU4%

Vitamin C 19mg23%

Calcium 34mg3%

Iron 2mg11%

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

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