Sep
2022

Thai Green Curry Mussels

categories: Main Dishes, Seafood
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Thai Green Curry Mussels are a delicious dish! Mussels are served in a coconut curry sauce, with ginger, garlic, lime, shallots and peppers.
Thai Green Curry Mussels are a delicious dish! Mussels are served in a coconut curry sauce, with ginger, garlic, lime, shallots and peppers.

Do you enjoy eating fresh steamed mussels? If so, you may enjoy this slight twist on traditional mussels! Today I want to share with you a recipe I developed for Thai Green Curry Mussels. The flavor palette is slightly spicy from the green curry paste, but is balanced well with coconut milk and other veggies.

The sauce tastes wonderful not only on the steamed mussels, but it’s a perfect dipping sauce for crusty slices of hot sourdough or French bread. We always try to have hot bread on the side to use to dip in the sauce from the bowls! YUM! This recipe is fairly simple to prepare, but has the look and taste of a meal you could get at a nice seafood restaurant! Here’s how to make Thai Green Curry Mussels:

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

Before Starting

Please Note: Before cooking fresh mussels it is very important to check them. If any of the shells have already opened, discard them, as they are not safe to eat. You want those shells CLOSED before cooking! The mussel shells will open on their own, once they have been successfully cooked.

Prepare The Veggies For The Sauce

Heat coconut oil in a LARGE skillet (one that also has a lid) on medium heat. When the oil is hot, add 1/3 cup (total) of chopped red/yellow bell peppers, minced shallot, and a grated 1″ piece of fresh ginger. Add a small pinch of red chili pepper flakes, then season lightly with a couple pinches of salt and pepper.

Stir to combine, and cook these veggies on Medium heat for a couple minutes until they begin to become tender. Add minced garlic and cook for another 30 seconds, stirring often so the garlic doesn’t burn. Pour in 1/2 cup of chicken broth, and stir again, to combine these ingredients.

Chicken broth, ginger, red peppers and shallots ready to season the mussels.Minced garlic is added to the sauteed veggies in the skillet.

Cook The Mussels

Now it’s time to cook the mussels. You will cook the mussels in the same skillet. Add the mussels to the skillet, and quickly stir to cover them with the “veggies” and broth. Put a lid on the skillet, and let the mussels steam for 4-5 minutes on Medium heat or until all the mussel shells have opened. Give the cooked mussels another stir to coat with the broth.

Remove the skillet from the heat. Discard any mussels that did NOT open while cooking, as they’re not safe for consumption. Cover the skillet again (off heat) and keep the mussels warm.

Mussels are added to skillet with veggies and steamed for 4-5 minutes.

Make The Green Curry Sauce

TIP: Make the green curry sauce while the mussels are cooking, because they take about the same time to cook. To make the green curry sauce you will need a can of unsweetened coconut milk (NOT coconut cream). Use either lite or regular canned coconut milk, whichever you prefer. You can typically find this in the Asian foods section at the grocery store.

You will also need Thai style green curry paste, which is usually found in the Asian foods section. I have found various brands available at our local Safeway, Kroger and Wal Mart. This recipe uses 3 Tablespoons GREEN curry paste, so buy a small jar and refrigerate the leftover paste. If you happen to prefer a really hot and spicy green curry sauce, feel free to add another Tablespoon.

Canned coconut milk is used in the green curry sauce for the mussels.Thai green curry paste is used to season the sauce for the steamed mussels.

 To make the curry sauce, add 3 Tablespoons of green curry paste into a separate large skillet. Cook the sauce on low heat for two minutes, stirring occasionally.

Open the can of coconut milk, and stir it until mixture is well blended. Add the canned coconut milk and the juice of one lime to the curry sauce. Stir again, then let the sauce simmer on low heat 2-3 minutes, or until heated through. Stir in half of the total amount of cilantro leaves.

The green curry sauce cooks in a large skillet before pouring over cooked mussels.Cilantro leaves are added to the green curry sauce in the skillet.

Serve The Thai Green Curry Mussels

To serve, evenly divide the cooked mussels (and veggies) into individual serving bowls. Pour the hot green curry sauce over the mussels, dividing all the sauce evenly between the portions. Garnish each serving with the remaining cilantro leaves, then serve and enjoy! Be sure to serve some warm crusty bread on the side to dip up some of that curry sauce out of the bowl.

Thai green curry mussels are served in a large white bowl.One of the cooked Thai green curry mussels shown inside its open shell.

I hope you enjoy this tasty recipe for Thai green curry mussels. Thanks for taking the time to visit my blog today, and I invite you to come back soon for more delicious recipes. Take care, and have a great day!

Looking for More 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 great variety of seafood recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

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Thai Green Curry Mussels
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 

Thai Green Curry Mussels are a delicious dish! Mussels are served in a coconut curry sauce, with ginger, garlic, lime, shallots and peppers.

Category: Main Dish
Cuisine: American, Thai
Keyword: Thai green curry mussels
Servings: 3
Calories Per Serving: 365 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon coconut oil
  • ⅓ cup red/orange bell peppers combined/chopped
  • ¼ cup shallot minced
  • 1 inch piece of fresh ginger finely grated
  • 1 pinch red pepper flakes
  • ¼ teaspoon salt and pepper ¼ tsp. EACH
  • 4 cloves garlic minced
  • ½ cup low sodium chicken broth
  • 2½ pounds fresh mussels
  • 3 Tablespoons green curry paste
  • 13.7 ounces lite coconut milk (canned)
  • 1 lime (juice only)
  • 4 Tablespoons cilantro leaves Divided Use
US Customary - Metric
Instructions

  1. *Note: Before cooking fresh mussels it is very important to check them. If any of the shells have already opened, discard them, as they are not safe to eat. You want shells CLOSED before cooking! The mussel shells will open on their own, once they've been cooked.

  2. Heat coconut oil in large skillet on Medium heat. When oil is hot, add chopped red/yellow peppers, shallot, and grated ginger. Add a pinch of red pepper flakes; season with salt/pepper. Stir to combine; cook on Medium for a couple minutes until veggies begin to soften. Add minced garlic; cook another 30 seconds, stirring often. Pour in chicken broth; stir again to combine ingredients.

  3. Add mussels to the same skillet; quickly stir to coat mussels with veggies/broth. Put a lid on the skillet. Steam mussels for 4-5 minutes on Medium heat or until you see the shells have opened. Give mussels another stir to coat with broth. Remove skillet from heat. Discard any mussels (if there are any) that did NOT open while cooking. Cover skillet (off heat); keep mussels warm.

Make Curry Sauce While Mussels Are Steaming To Save Time!

  1. Place curry paste into separate skillet. Cook on Low heat for two minutes, stirring occasionally. Open can of coconut milk; stir until contents are well blended. Add coconut milk and lime juice to skillet. Stir again; let simmer on Low 2-3 minutes, or until heated through. Stir in ½ of the cilantro leaves, then serve.

  2. To serve, evenly divide cooked mussels (and veggies) into serving bowls. Pour hot green curry sauce over mussels, dividing all the sauce evenly between portions. Garnish each serving with remaining cilantro. Serve and enjoy!

Nutrition Facts
Thai Green Curry Mussels
Amount Per Serving (1 (1/3 of total))
Calories 365 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 14g88%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 54mg18%
Sodium 870mg38%
Potassium 792mg23%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 4g4%
Protein 25g50%
Vitamin A 3241IU65%
Vitamin C 44mg53%
Calcium 91mg9%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Thai Green Curry Mussels are a delicious dish! Mussels are served in a coconut curry sauce, with ginger, garlic, lime, shallots and peppers.


Aug
2022

Spicy Sweet Potato Bites

categories: Side Dishes, Vegetable Dishes
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Spicy Sweet Potato Bites (2 servings) are an easy to make, oven-roasted side dish. Seasoned with Southwestern spices, you’ll enjoy them!
Spicy Sweet Potato Bites (2 servings) are an easy to make, oven-roasted side dish. Seasoned with Southwestern spices, you'll enjoy them!

If you enjoy sweet potatoes, then I am pretty sure you’ll enjoy these yummy, oven-roasted spicy sweet potato bites! They have a tiny little “kick” from the Southwestern-inspired spices, but honestly, they are not TOO spicy for most folks.

The recipe, as written, is enough for two servings (or three, if serving a smaller portion). A medium-sized fresh sweet potato is sliced, cubed, seasoned with oil and spices, then roasted until soft and tender. It really is a simple dish to make, and tastes great, especially when paired with beef, chicken or pork! Let me show you how easy it is to make this delicious veggie side dish!

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

Preparing The Sweet Potatoes

Before beginning, preheat your oven to 350°F. It doesn’t take long to prepare the sweet potatoes, and you want the oven preheated once they’re ready to go! Okay? Okay. Now let’s get the sweet potatoes ready to be roasted.

Clean the unpeeled sweet potatoes well with water to remove any dirt present, then pat dry. Carefully cut the UNPEELED sweet potato into  1″ long wedges (the length of the sweet potato). Cut each wedge into thirds, lengthwise (like a long French fry). Now cut each piece into small cubes (a width of about an inch or so). Place the sweet potato cubes into a mixing bowl.

Fresh, unpeeled sweet potatoes are cut in wedges, then diced into cubes.Diced sweet potatoes in a large glass bowl, ready for seasoning.

Seasoning The Sweet Potatoes

The spicy seasoning mix is a cinch to make. Simply measure garlic powder, chili powder, cumin, cayenne pepper, salt and black pepper into a small bowl or container. Stir to mix, then set aside. See how easy that was? Now it’s time to season the sweet potatoes before roasting.

Spices are combined in small dish to season the Spicy Sweet Potato Bites.

Add 2 teaspoons of extra virgin olive oil to the sweet potato cubes, then stir or toss them, to lightly coat them with the oil. Lightly coating the sweet potatoes with oil helps the spices to “stick” to the potatoes for baking.

Sprinkle the spice mix over the sweet potatoes, and then stir or toss them well, making sure all potatoes are covered with the oil and spices. Now the sweet potatoes are ready to roast in the oven.

Olive oil is added to sweet potato cubes, then tossed to combine.Seasoning mixture is added to oil-covered sweet potato cubes before cooking.

Time To Bake!

Line a baking sheet with a piece of parchment paper or a Silpat liner, then add the seasoned sweet potatoes in a single layer. Bake the spicy sweet potato bites in a 350°F. preheated oven for 45-50 minutes. Your total baking time may vary slightly, due to the size of the potato cubes you’re using, or temperature variations in different ovens.

When done, the spicy sweet potato bites should be slightly crispy on the outside, yet soft and tender on the inside. You can test for doneness by inserting a knife into a piece to see if it is soft inside. If nice and tender, they’re ready to serve. If still a bit firm, place them back in the oven for 2-3 more minutes, then check again.

Single layer of spicy sweet potato bites on parchment paper, ready to bake.

Who’s Ready For Some Spicy Sweet Potato Bites?

Once done, transfer the hot, roasted sweet potatoes to a serving bowl or individual plates, and serve hot. This recipe (as written below) will yield 2 good sized servings (or 3 small servings). The recipe can easily be doubled or tripled to make the quantity you need, if necessary!

Spicy Sweet Potato Bites are served as a side dish, on a white plate.

I hope you enjoy this simple recipe for spicy sweet potato bites… we sure do! Thanks for stopping by this blog today, and I invite you to come back again soon for more yummy recipes! Take care, and have a GREAT day!

Looking For More SWEET POTATO Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of sweet potato and yam recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

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Spicy Sweet Potato Bites
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 

Spicy Sweet Potato Bites (2 servings) are an easy to make, oven-roasted side dish. Seasoned with Southwestern spices, you'll enjoy them!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: spicy sweet potato bites
Servings: 2 (or 3 smaller portions)
Calories Per Serving: 142 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 medium sweet potato unpeeled
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • ¾ teaspoon chili powder
  • ¼ teaspoon cumin
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
US Customary - Metric
Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper OR Silpat liner.

  2. Clean sweet potatoes with water to remove any dirt present; pat dry. Carefully cut UNPEELED sweet potato into 1" long wedges (length of the sweet potato). Cut each wedge into thirds lengthwise (like a French fry). Now cut each piece into small cubes (width of about 1"). Place sweet potatoes in a mixing bowl.

  3. Measure garlic powder, chili powder, cumin, cayenne pepper, salt and pepper into a small bowl. Stir to mix; set aside.

  4. Add olive oil to sweet potatoes; stir or toss, to lightly coat them with oil. Sprinkle potatoes with spice mix; stir or toss well, making sure potatoes are covered with oil/spices.

  5. Place sweet potatoes onto prepared baking sheet in a single layer. Bake at 350°F. for 45-50 minutes. When done, potatoes should be slightly crunchy on the outside and soft on the inside. Test for doneness by inserting a knife into a piece. If soft inside, they're ready to serve. If still a bit firm, place back in oven for 2-3 more minutes, then check again. Serve hot.

Nutrition Facts
Spicy Sweet Potato Bites
Amount Per Serving (1 (1/2 of total))
Calories 142 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 367mg16%
Potassium 424mg12%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 5g6%
Protein 2g4%
Vitamin A 16310IU326%
Vitamin C 3mg4%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Spicy Sweet Potato Bites (2 servings) are an easy to make, oven-roasted side dish. Seasoned with Southwestern spices, you'll enjoy them!

 


Aug
2022

Chicken Enchilada Quiche

categories: Chicken, Main Dishes, Mexican / Southwestern
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Make a delicious Chicken Enchilada Quiche, with a corn tortilla crust filled with two cheeses, chicken, eggs, spices, onions and green chilis!
Make a delicious Chicken Enchilada Quiche, with a corn tortilla crust filled with two cheeses, chicken, eggs, spices, onions and green chilis!

If you enjoy eating quiche or chicken enchiladas, then I’m confident you’ll enjoy this Chicken Enchilada Quiche! This Mexican-inspired quiche comes together easily and then it’s cooked in a MICROWAVE! How convenient is that? That’s a big plus, especially when it’s hot outside, so your kitchen doesn’t heat up from using an oven. Hooray!

Another cool feature about this yummy quiche is that the crust is made entirely from corn tortillas. Yep… you don’t have to make a pastry crust… you use corn tortillas! They’re layered into a pie plate, then two cheeses, shredded chicken, green chilis, spices and an egg filling are added. As the filling cooks, it “bonds” with the corn tortillas, creating a nice, simple crust for this tasty quiche.

Are you a Vegetarian but want to try this recipe? If you follow a vegetarian diet or just want a “meatless” meal occasionally, simply leave the chicken out! This quiche will still taste wonderful! Here’s how easy the quiche is to make: 

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

Prepare The “Crust” And Chicken Filling

For this recipe I use 6 small corn tortillas to fill a standard 9″ pie plate. There is no need for any cooking spray! Overlap the tortillas enough to cover the pie plate, being sure to leave some up on the rim, which will become the visible “crust”.  If you use larger corn tortillas, you may only need 4 or 5 of them, but using little standard sized ones require 6 to fill the dish.

Mix together the grated Jack and Cheddar cheeses, then measure out 1/2 cup of the cheese and set it aside for later (used during cooking). Once the tortillas have been arranged, sprinkle grated cheeses on top (except for reserved cheese).

Sprinkle the cheese with shredded chicken breast, sliced green onions, and diced green chilis. I use rotisserie chicken because it’s convenient, but feel free to use any  cooked chicken breast, as long as you shred it with a couple of forks. Set the pie plate aside while you make the egg filling.

Six corn tortillas form the crust for the chicken enchilada quiche.Shredded chicken, chilis, and cheeses are placed in the tortilla crust.

Prepare The Egg Filling

Combine six lightly beaten eggs, salt, cumin, chili powder, garlic powder and a Tablespoon of salsa in a medium bowl. Whisk well, to fully combine these ingredients. Set the bowl aside.

In a glass measuring cup, heat milk in the microwave for 2 minutes on HIGH power, stirring once after 1 minute. Remove the milk from the microwave, and let it cool slightly. Drizzle the milk VERY SLOWLY into the egg mixture, whisking the entire time you are adding the milk. Keep whisking as you SLOWLY pour, to ensure the eggs don’t scramble from the heated milk.

Eggs, salsa and spices are combined in a medium sized bowl for the quiche filling.A cup of milk is heated slightly in a microwave before adding to egg mixture.Eggs, milk, salsa and spices make up the liquid filling for the quiche.

Prepare The Quiche For Cooking

Carefully pour the egg mixture over the top of the chicken enchilada quiche ingredients in the pie pan. Gently stir the filling, doing the best you can to combine the cheeses, onions, etc. with the egg mixture. Try to evenly distribute the chicken, etc. throughout the quiche. Once combined, the quiche is ready to be cooked in the microwave.

Egg mixture has been added to the chicken enchilada quiche in a pie pan.After the quiche filling is stirred to combine, it is ready to be cooked in microwave.

Final Step

Cook the chicken enchilada quiche (uncovered) in the microwave on 70% power for 15 minutes. NOTE: If your microwave does NOT have a carousel (that moves in a circle), rotate the quiche a 1/3 turn every 5 minutes. At the end of 15 minutes, sprinkle the reserved ½ cup of cheese evenly over the top of the quiche and put it back into the microwave.

Continue to cook for 3 minutes on HIGH (100% power), then remove the chicken enchilada quiche from the microwave. When done, the cheese should be melted and the surface will be fairly firm to the touch. Transfer the pan to a wire rack and let the quiche cool 5-6 minutes before slicing. This gives the filling and the melted cheeses time to firm up and solidify even more, as well.

After microwaving 15 minutes, more cheese is added to the quiche and cooked 3 more minutes.The chicken enchilada quiche is fully cooked, and cools for a few minutes before slicing.

Serving The Chicken Enchilada Quiche

Slice the chicken enchilada quiche into 6 wedges. Dollop each serving with sour cream, guacamole, and salsa, if desired. Those extra ingredients are optional, but they do add even more color and flavor to the quiche! All that’s left to do is “Dig In!” and enjoy this yummy meal.

A slice of chicken enchilada quiche, with dollops of salsa, guacamole and sour cream.A white plate with a piece of the chicken enchilada quiche, ready to be devoured.

I really hope you enjoy this absolutely delicious chicken enchilada quiche! Thanks for taking time out of your day to visit this blog today. Please come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More QUICHE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious quiche recipes you might want to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Recipe inspired by: Bonnie Spycher’s recipe for Acapulco Quiche in the “Cooking With Love” Monte Vista Chapel Ladies Fellowship cookbook, page 110, published in 1988

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Chicken Enchilada Quiche
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
 

Make a delicious Chicken Enchilada Quiche, with a corn tortilla crust filled with two cheeses, chicken, eggs, spices, onions and green chilis!

Category: Dinner, Lunch
Cuisine: Mexican, Southwestern
Keyword: chicken enchilada quiche
Servings: 6 slices
Calories Per Serving: 292 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 6" corn tortillas
  • 1 cup Cheddar cheese grated
  • 1 cup Monterey Jack cheese grated
  • 1 large cooked chicken breast shredded
  • 1 stalk green onion (green stem and white bulb) thinly sliced
  • 4 ounces diced green chilis (4 oz.) drained
  • 6 large eggs lightly beaten
  • 1 Tablespoon salsa
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • 1 cup milk
OPTIONAL GARNISHES: guacamole, sour cream, salsa, etc.
    US Customary - Metric
    Instructions

    1. Layer tortillas in pie pan. Overlap tortillas enough to cover bottom and sides, leaving some on the rim, to become a visible "crust". 

    2. Mix together grated Jack/Cheddar cheeses. Measure out ½ cup of cheese and set aside for later. Sprinkle grated cheese evenly on top of tortillas (except for reserved cheese). Add chicken, green onion, and green chilis. Set pie pan aside.

    3. Combine eggs, salt, cumin, chili powder, garlic powder and salsa in a medium bowl. Whisk well, to fully combine. Set bowl aside. Heat milk in a glass measuring cup in microwave for 2 minutes on HIGH, stirring once after 1 minute. Remove milk; let cool slightly. Drizzle milk VERY SLOWLY into egg mixture, whisking constantly, to ensure eggs don't scramble from heated milk. Carefully pour over ingredients in pie pan. Gently stir filling to evenly distribute ingredients.

    4. Cook (uncovered) in microwave on 70% power for 15 minutes. NOTE: If your microwave does NOT have a carousel (that moves in a circle), rotate ⅕ turn every 5 minutes. After 15 minutes, sprinkle reserved cheese evenly on top; put quiche back in microwave. Continue to cook for 3 minutes on HIGH. When done, cheese should be melted and surface will be fairly firm to the touch. Transfer pan to wire rack; let quiche cool 5-6 minutes before slicing.

    5. To serve, slice quiche into 6 wedges. Dollop each serving with sour cream, guacamole, and salsa, if desired. Serve, and enjoy!

    Nutrition Facts
    Chicken Enchilada Quiche
    Amount Per Serving (1 slice (1/6 of total))
    Calories 292 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 9g56%
    Trans Fat 0.02g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 248mg83%
    Sodium 631mg27%
    Potassium 278mg8%
    Carbohydrates 5g2%
    Fiber 1g4%
    Sugar 2g2%
    Protein 26g52%
    Vitamin A 745IU15%
    Vitamin C 7mg8%
    Calcium 367mg37%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a delicious Chicken Enchilada Quiche, with a corn tortilla crust filled with two cheeses, chicken, eggs, spices, onions and green chilis!


    Aug
    2022

    Pear Butter (no pectin)

    categories: Canning And Preserving
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    Make several jars of pear butter for yourself or to give to friends! Delicious on toast, yogurt or ice cream! Canning instructions are included.
    Make several jars of pear butter for yourself or to give to friends! Delicious on toast, yogurt or ice cream! Canning instructions included.

    Today I want to share a recipe for making homemade pear butter, and have included instructions for canning this delicious spread for storage. One of my favorite fruit butters to make and can has always been apple butter, because I love the flavor of apples and cinnamon. Well. let me tell you, pear butter is equally awesome, and it’s filled with cinnamon and nutmeg flavor, too!

    My husband and I were blessed to receive a large bag of ripe pears last summer from one of our neighbors who grows them. I knew immediately I wanted to make pear butter, so I got my canning “stuff” together and got busy! As a result, we’ve been enjoying it for almost a year now! Even if you don’t want to “can” it, you can make several jars to give to family or friends for immediate enjoyment. Here’s how to make it:

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

    Prepare The Pears For Cooking

    Peel the pears, and remove the core from each one (discard core). Slice the pears, then place them in a large Dutch oven or stockpot. Add granulated sugar, ground cinnamon, lemon juice, and nutmeg to the pot, and stir to combine. Cook for 10 minutes on medium heat, stirring occasionally, then remove the pan from the heat.

    Ripe pears are prepped by peeling and removing cores.Twelve cups of peeled and sliced pears in a large soup pot, ready to cook.Sugar, cinnamon, lemon juice and nutmeg are added to the sliced pears.

    Puree The Pears (Two Methods)

    There are two methods for pureeing the pears. FIRST METHOD: If you have a hand-held immersion blender, you can puree the pears and juice right in the stockpot after cooking. SECOND METHOD: If you don’t have an immersion blender, you can use a standard blender. Here’s how: Use a SLOTTED spoon to remove the hot pears out of the pot, and transfer them to a large bowl. Leave the bulk of the “juice” still in the stockpot.

    After pears cook for a few minutes, they are removed from the pan with a slotted spoon.After pears are removed from pan, the cinnamon sugar pear juices remain in pot.

    The next step is to blend the pears in a blender. You may need to do this in a couple batches, due to the amount of pears. Fill the blender about halfway with hot pears. Put the lid on (hold it down securely), and begin blending on low speed for a few seconds, then increase speed until the pears are pureed.

    Pears are pureed in a blender before cooking further.Pureed pears are blended and are now ready to cook and turn into pear butter.

     

    Blend just until the pears are smooth and liquified, then pour the “puree” back into the pot with the reserved juice. Repeat until all pears have been blended and added back into the pot. Continue cooking on LOW heat, stirring occasionally, for approximately 60 minutes.

    How Do I Know When It Is Done?

    Pear butter is done when it can be lightly mounded on a spoon (without running) OR by using the method I call the “Frozen Plate Thing”. The frozen plate method is a great way to test for doneness when no pectin has been used to thicken jams or fruit butter. Pan ahead, because you will need to put a plate in the freezer for an hour before using this method. For this recipe I put it in the freezer when I start preparing and peeling the pears.

    What exactly is this “No Plate Thing”? Basically, it is a tried and true method to check and see if the jam has thickened enough to be ready to be consumed. To do this, grab the plate out of the freezer. Put a teaspoon of the hot pear butter onto the frozen plate. If the pear butter “sets up” and doesn’t run on the plate within the first minute, it’s ready. If it is too runny, put the plate back in the freezer and continue to cook the pear butter a few more minutes. Try again, and once the pear butter will set up, it’s ready, and can be refrigerated for immediate use.

    The pureed pears are added back into the cinnamon sugar and juices in pan.Pear butter is finished cooking when it can be mounded onto a spoon without running.

    Canning Pear Butter For Long Term Storage

    To can pear butter for long term storage, follow manufacturer instructions for preparing water bath canner, pre-heating jars, flat lids and screwbands. This recipe will typically yield between 5-6 cups of pear butter.

    Use any combination of half-pint or pint sized jars that you have. Ladle the hot pear butter into pre-heated jars, being sure to leave a ¼” headspace. Insert a plastic knife several times to remove air bubbles, then wipe the rims of the jars until clean with a damp cloth. Add the flat lid and screwband (ring) to each jar, and tighten the ring to fingertip tightness.

    Place jars on wire rack and lower rack carefully into simmering water in canner. Make sure the water level is 1″ OVER the top of the jars (add more hot water if necessary). Turn the heat up and bring to a gentle, rolling boil. Process the jars for 10 minutes after the water comes to a boil. When done, use canning tongs to safely remove jars from the canner, and set jars on a dish towel (not directly on counter) to cool.

    Pear butter is added to canning jars before adding to the water bath canner.Jars of pear butter on canning rack are processed for 20 minutes in boiling water.

    Storing And Using Home-Canned Pear Butter

    Let the jars cool for at least 12 hours (or overnight) without moving them. You should hear the jars “pop” as each jar seals. If they’ve sealed properly, there should be no give when you press on the middle of the lid with a finger after jars have cooled. Test the seal on each jar and if there is a “good seal”, then the pear butter can be stored safely long-term.  Any jars that do not properly seal are not safe to store long-term, but can be refrigerated and used as needed.

    Pear butter is delicious as a spread for toast and biscuits, and it also tastes WONDERFUL served on plain yogurt or vanilla ice cream! The cinnamon flavor really makes this topping shine, and I believe you will love it as much as we do.

    Several jars of canned pear butter cooling on a dish towel.A piece of toast with some of the homemade pear butter spread on it.

    Thanks for stopping by today. I hope you enjoy this recipe! Please come back soon for more family-friendly recipes, take care… and have a great day!

    Looking For More JAM or FRUIT BUTTER Recipes?

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

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Recipe adapted from: https://chasingvibrance.com/old-fashioned-pear-butter/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Pear Butter (no pectin)
    Prep Time
    20 mins
    Cook Time
    1 hr
    Canning Time
    10 mins
    Total Time
    1 hr 30 mins
     

    Make several jars of pear butter for yourself or to give to friends! Delicious on toast, yogurt or ice cream! Canning instructions included.

    Category: Jam
    Cuisine: American
    Keyword: pear butter
    Servings: 80 Tablespoons (5 cups total)
    Calories Per Serving: 24 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 12 cups sliced fresh pears (RIPE!) peeled, cored & sliced
    • 1 cup granulated sugar
    • 2 Tablespoons fresh lemon juice
    • 1 Tablespoons ground cinnamon
    • ¼ teaspoon ground nutmeg
    US Customary - Metric
    Instructions

    1. Peel, core and slice pears; place them in large Dutch oven or stockpot. Add sugar, cinnamon, lemon juice, and nutmeg; stir to combine. Cook 10 minutes on medium heat, stirring occasionally; remove pan from heat.

    2. Use slotted spoon to remove pears from pan; transfer to large bowl. Leave "juice" in the stockpot.

    3. Fill blender halfway with hot pears (do this in batches). Hold the lid on securely; blend on low speed for a few seconds, then increase speed just until pears are pureed and smooth. Pour "puree" back into the pot with the juice. Repeat until all pears are blended and added back to pot. Continue cooking on LOW heat, stirring occasionally, for approx. 60 minutes.

    4. Pear butter is done when it can be mounded on a spoon (without running) OR by using a method I call the "Frozen Plate Thing". Frozen plate method is a way to test thickness when no pectin has been added. Plan ahead, as you need to put a plate in the freezer for an hour before you need it. After cooking pea butter, grab the plate out of the freezer. Put a teaspoon of hot pear butter onto frozen plate. If pear butter "sets up" and doesn't run on the plate within the first minute, it's ready. If it's too runny, put plate back in the freezer; Continue to cook pear butter a few more minutes. Try again- once pear butter will set up, it's ready, and can be refrigerated in airtight containers or jars for immediate use.

    CANNING INSTRUCTIONS FOR LONG-TERM STORAGE

    1. To can pear butter for long term storage, follow manufacturer instructions for preparing water bath canner, heating jars, flat lids and screwbands. This recipe will yield between 5-6 cups of pear butter.

      Use any combination of half-pint or pint sized jars that you have. Ladle hot pear butter into pre-heated jars, being sure to leave a ¼" headspace. Insert a plastic knife or utensil several times to remove air bubbles. Wipe rims of jars until clean with a damp cloth. Add flat lid and screwband (ring) to each jar; tighten ring to fingertip tightness.

      Place jars on wire rack; lower rack carefully into simmering water in canner. Make sure water level is 1" OVER the top of the jars (add more hot water if necessary). Turn heat up; bring to a gentle, rolling boil. Process jars for 10 minutes after water comes to a boil. When done, use canning tongs to remove jars from canner. Set hot jars on a dish towel (not directly on counter) to cool.

    2. Let jars cool for 12 hours (or overnight) without moving them. You should hear jars "pop" as they seal. If sealed properly, there should be no give when you press down on the middle of the lid with a finger after jars have cooled. Test seal on each jar- if there is a "good seal", then jars can be stored safely long-term.  Any jars that do not properly seal are not safe to store long-term, but can be refrigerated and used as needed.

    Recipe Notes

    NOTE: Caloric calculation was made assuming 5 cups is total quantity of pear butter made, with each serving equal to one Tablespoon.

    Nutrition Facts
    Pear Butter (no pectin)
    Amount Per Serving (1 Tablespoon)
    Calories 24
    % Daily Value*
    Fat 0.05g0%
    Saturated Fat 0.01g0%
    Polyunsaturated Fat 0.02g
    Monounsaturated Fat 0.02g
    Sodium 0.3mg0%
    Potassium 29mg1%
    Carbohydrates 6g2%
    Fiber 1g4%
    Sugar 5g6%
    Protein 0.1g0%
    Vitamin A 6IU0%
    Vitamin C 1mg1%
    Calcium 3mg0%
    Iron 0.1mg1%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make several jars of pear butter for yourself or to give to friends! Delicious on toast, yogurt or ice cream! Canning instructions included.


    Aug
    2022

    Vanilla Glazed Blueberry Biscuits

    categories: Breads, Breakfast
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    Vanilla Glazed Blueberry Biscuits are buttery, filled with blueberries, topped with sweet glaze, and take 15 minutes prep. They’re DELICIOUS!
    Vanilla Glazed Blueberry Biscuits are buttery, filled with blueberries, topped with sweet glaze, and take 15 minutes prep. They're DELICIOUS!

    Have you ever had a sweet, blueberry BISCUIT before? They’re pretty amazing! After trying these biscuits the first time I was hooked, so I decided to show you how easy they are to make! Did I mention the fact that THEY ARE DELICIOUS? Uh huh… they sure are!

    I’ve included step by step photos, so if you’ve never made biscuits before, you can be successful with these! After the biscuits have baked and cooled, a sweet vanilla icing is brushed on top for a nice finishing touch! Here’s how to make vanilla glazed blueberry biscuits:

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

    Make The Biscuit Dough

    The first thing you need to do is preheat your oven to 500°F. Now it’s time to make the biscuit dough! Place 2 cups flour, granulated sugar, baking powder and salt in a large mixing bowl and stir, to combine. Cut in COLD butter using a pastry blender or two forks until the butter has become about the size of peas.

    Slowly drizzle buttermilk into the dry ingredients in the bowl, and stir it in only until the buttermilk has been combined with the dry ingredients. The biscuit dough should pull away from the sides of the mixing bowl and form a shaggy ball of dough.

    Cold butter is cut into the dry biscuit ingredients in a bowl.Buttermilk is slowly drizzled into the dry biscuit mixture.

    Roll Out The Dough And Add Blueberries!

    Generously sprinkle a large workspace with flour. Place the dough ball onto the floured workspace (I use my good old large cutting board), then sprinkle the dough with some more flour. Using your fingers, press the dough out, and then flatten it out until the dough is about 1/2″ thick. The dough is very workable and you won’t need a rolling pin to do this.

    Place the FROZEN blueberries onto HALF of the dough, leaving a small edge bare on the blueberry side (as seen below in 2nd photo). Carefully fold the bare side of the dough in half, up and over the blueberries, trying to make the edges meet.

    NOTE: THIS STEP CAN BE A BIT CHALLENGING! Those silly little frozen blueberries tend to roll out the sides… just keep stuffing them back in with your fingers the best you can! It will NOT be perfect… just try to cover as much as you can.

    A shaggy ball of biscuit dough on a floured work surface before being flattened.Frozen blueberries are added to half of the biscuit dough.Half of the biscuit dough is pulled up and over the blueberries.

    Cut Out The Biscuits

    Once the blueberries are “in” the dough, fold the dough over, and gently knead it with your hands a couple of times. Re-flatten the dough back out with your hands until it is about 1″ thick. Don’t worry if the blueberries “bleed” their blue color onto the dough… that is no big deal!

    Use a biscuit cutter, the top of a glass, or a canning jar lid to cut out the biscuits. I use an old canning lid ring! NOTE: When you press straight down on the dough, do not twist the cutting item around. Simply press straight down to cut the biscuit, then remove the dough from your “cutter of choice”. 

    When using a regular sized canning jar ring or a cup, I can get 8 biscuits from the dough. If you are using a large biscuit cutter (4″), you may only get 6 biscuits from the dough. Your choice!

    Dough is gently kneaded then it's ready for biscuits to be cut out.A small canning jar lid is used to cut out 8 blueberry biscuits from the dough.

    Time To Bake!

    Place the biscuits into a cast iron skillet (or other oven-safe skillet. Make sure when you place them in the skillet that all the biscuits are touching each other. This allows the biscuits to rise up instead of widen out. Place the skillet in the preheated oven and bake at 500°F. for 6 minutes.

    While the biscuits are baking, melt 4 Tablespoons (1/2 stick) of butter in a small pan. Once the biscuits have cooked for 6 minutes, pull the skillet out of the oven. Using a pastry brush, spread the surface of the biscuits with the melted butter. If it looks like a lot of butter don’t worry- it will bake into the biscuits… trust me! Just don’t skip this step, and use all the melted butter!

    Put the biscuits back into the oven and finish baking them for another 4-6 minutes. Oven temps can vary greatly, so keep an eye on them. When done the biscuits should be very light golden brown on top and a toothpick inserted into the middle of a biscuit should come out free of batter.

    Biscuits are placed in a cast iron skillet, touching each other for baking.Melted butter is poured over the partially baked biscuits, then skillet goes back into oven.Baked blueberry biscuits have absorbed butter and are golden brown when done.

    Cool, Then Glaze The Biscuits

    Remove the skillet of biscuits from the oven and let it cool for about 10 minutes on a wire rack. While they are cooling, mix together the simple vanilla glaze. To make the glaze, combine powdered sugar, milk and vanilla extract in a small mixing bowl. Stir well, until the glaze is lump-free and smooth.

    After the blueberry biscuits have cooled for 10 minutes, use a pastry brush to cover them with the glaze. You can pour the glaze over them if you prefer, but I have found I get them covered best by brushing on the glaze. Try to get every nook and cranny covered!

    A simple vanilla glaze is made by combining powdered sugar, milk and vanilla.Brushing icing on the cooled vanilla glazed blueberry biscuits, after baking.

    Serve The Vanilla Glazed Blueberry Biscuits

    Let the vanilla glazed blueberry biscuits cool a few minutes longer, until the glaze has firmed up a bit. Once the glaze is firm, the biscuits are ready to be gobbled up. Use a knife to separate each biscuit from the others, then use a spatula to remove a biscuit from the skillet for serving.

    The biscuits are filled with plump, juicy blueberries, have a wonderful texture, and the sweet glaze makes them practically perfect in every way. YUM! Any leftovers can be covered with plastic wrap, then reheated in a microwave on medium-low heat to enjoy later.

    After the icing firms up, the vanilla glazed blueberry biscuits are ready to eat. A fork and one of the vanilla glazed blueberry biscuits, on a white plate.

    I hope you enjoy making and eating these truly delicious vanilla glazed blueberry biscuits! Thank you 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 BREAKFAST Recipes?

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

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Original recipe source: http://tastykitchen.com/recipes/breads/sweet-blueberry-biscuits/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Vanilla Glazed Blueberry Biscuits
    Prep Time
    15 mins
    Cook Time
    12 mins
    Total Time
    27 mins
     

    Vanilla Glazed Blueberry Biscuits are buttery, filled with blueberries, topped with sweet glaze, and take 15 minutes prep. They're DELICIOUS!

    Category: Bread/Breakfast
    Cuisine: American
    Keyword: vanilla glazed blueberry biscuits
    Servings: 8 biscuits
    Calories Per Serving: 371 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Biscuit Dough:
    • 2 cups all purpose flour
    • 3 Tablespoons granulated sugar
    • 1 Tablespoon baking powder
    • ½ teaspoon salt
    • 1 stick butter (equals 8T. or ½ cup) COLD, cut in chunks
    • ¾ cup buttermilk
    • 1 cup FROZEN blueberries unthawed
    • ½ stick butter (equals 4T. or ¼ cup) MELTED
    For Vanilla Glaze:
    • 1 cup powdered sugar (confectioner's)
    • 3 Tablespoons milk
    • ½ teaspoon vanilla extract
    US Customary - Metric
    Instructions

    1. Preheat oven to 500°F.

    2. Place flour, sugar, baking powder and salt in large mixing bowl; stir, to combine. Cut in COLD butter with pastry blender or two forks until butter becomes the size of peas. Slowly drizzle buttermilk into the dry ingredients; stir only until is incorporated into ingredients. Mixture should pull away from sides of bowl and form a shaggy dough ball.

    3. Generously sprinkle a cutting board or workspace with extra flour. Place dough ball onto floured workspace; sprinkle dough with more flour. Using your fingers, press dough and flatten it out until 1/2" thick. Place FROZEN blueberries onto HALF of the dough, leaving a small edge bare around the edges of that half. Carefully fold the empty half of the dough up and over the blueberries, until edges meet. NOTE: This can be a bit challenging! The blueberries tend to roll out the sides... just keep stuffing them back in the best you can! Turn the dough over, and gently knead it with your hands a couple of times. Re-flatten dough with your hands until 1" thick. Don't worry if blueberries "bleed" color onto dough!

    4. Use a biscuit cutter, rim of a glass glass, or a canning jar lid to cut out the biscuits. NOTE: When you press down on dough, don't twist biscuit cutter around. Simply press straight down to cut the biscuit, then remove dough circle. *Using canning jar lid or a cup can yield 8 biscuits from the dough. If using large biscuit cutter (4"), you may only get 6 biscuits.

    5. Place biscuits into a 9" cast iron skillet (or oven-safe skillet). Make sure biscuits are touching each other. This allows biscuits to rise up instead of widen out. Place in preheated oven; bake at 500°F. for 6 minutes. While biscuits bake, melt 4 T. butter in small pan. Once biscuits have cooked for 6 minutes, pull skillet out of oven. Brush surface of biscuits with melted butter. Don't skip this step, and use all the melted butter! Put biscuits back into oven: continue baking another 4-6 minutes. Oven temps can vary, so keep an eye on them. When done, biscuits should be golden brown on top and a toothpick inserted into the middle of a biscuit should come out clean. Remove from oven; put skillet on wire rack; let biscuits cool (in skillet) for10 minutes.

    6. While biscuits cool, make vanilla glaze. Stir powdered sugar, milk and vanilla together in small bowl, until glaze is smooth and lump-free. Once biscuits have cooled 10 minutes, use a pastry brush to fully cover them with glaze.

    7. Let cool until glaze has firmed up, then serve. Use a knife to separate biscuits, then a spatula to remove biscuits from skillet. Leftovers can be reheated in microwave on medium-low heat.

    Nutrition Facts
    Vanilla Glazed Blueberry Biscuits
    Amount Per Serving (1 biscuit)
    Calories 371 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 11g69%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Cholesterol 48mg16%
    Sodium 310mg13%
    Potassium 243mg7%
    Carbohydrates 48g16%
    Fiber 1g4%
    Sugar 23g26%
    Protein 4g8%
    Vitamin A 582IU12%
    Vitamin C 2mg2%
    Calcium 109mg11%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Vanilla Glazed Blueberry Biscuits are buttery, filled with blueberries, topped with sweet glaze, and take 15 minutes prep. They're DELICIOUS!

     


    Aug
    2022

    Homemade Caramel Sauce

    categories: Desserts, Sauces and Dressings
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    Make a batch of delicious Homemade Caramel Sauce using only 3 ingredients! This sauce is a perfect topping for ice cream and other desserts!
    Make a batch of delicious Homemade Caramel Sauce using only 3 ingredients! This sauce is a perfect topping for ice cream and other desserts!

    Did you know it actually is very simple to make homemade caramel sauce at home? YEP… it sure is! The only ingredients needed to make it are butter, sugar and whipping cream (or half and half). That’s it! Best of all, you can make it in under 10 minutes! The recipe as written below, will yield about 1½ cups of sauce, and can be stored for up to a week in the refrigerator.

    This creamy caramel sauce is lip-smackin’ good, too! Buttery and smooth, you may find yourself dipping a big old spoon into it, in order to get a good taste. Knowing how to make homemade caramel sauce can save you yet another trip to the grocery store to buy it, which is a plus in my book! Here’s how to make this delicious dessert sauce:

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

    Let’s Make Some Caramel Sauce

    Place 4 Tablespoons of softened butter into a large skillet (non-stick or cast iron work best!). Add 1¼ cups of granulated sugar, and then cook on Medium-High heat and stir, as the sugar begins melting. Keep an eye on the pan, because the sugar will slowly start to lightly brown. Stir it occasionally, and watch it carefully, so it doesn’t burn. In the 3rd photo below, you can see the sugar has begun to melt at the bottom of the skillet.

    Butter and granulated sugar are heated in a large skillet.As it cooks, the sugar and butter begin to turn slightly brown in color.The granulated sugar begins to melt as it heats up in the skillet.

    Keep cooking until the sugar turns amber in color (as shown below), stirring as it cooks. The heating time will usually be about 3-5 minutes total, so keep an eye on it! Once the sugar has completely melted, and the caramel sauce is smooth (no lumps), remove the skillet immediately from the heat.

    Butter and granulated sugar begin to turn amber in color and liquefy as it cooks.Once sugar and butter are completely melted and smooth, the skillet is removed from the heat.

    Time To Finish The Caramel Sauce!

    When the skillet is OFF the heat, slowly pour a cup of heavy whipping cream (or half and half) into the skillet. The COLD cream will sputter and bubble as it is added to the smooth, HOT caramel mixture! Keep stirring or whisking in the cream until it has fully been incorporated into the homemade caramel sauce.

    Whipping cream (or half and half) is stirred into the hot caramel sauce.

    Serving Homemade Caramel Sauce

    Once the cream has been incorporated fully into the sauce, the homemade caramel sauce is ready to go! We usually let it cool slightly, then spoon the WARM sauce over a favorite dessert.

    Homemade caramel sauce tastes wonderful drizzled over ice cream, or on top of a slice of pound cake! We also love to drizzle it over apple pie, apple bars, or my Apple Shortbread Tart (seen in 2nd photo below). I’ve also been known (*cough, cough) to enjoy a spoonful of it all by itself… YUM!

    Homemade caramel sauce is drizzled over vanilla ice cream.Apple shortbread tart and ice cream, drizzled with the homemade caramel sauce.

    The homemade caramel sauce leftovers can be stored up to a week, when covered and refrigerated. It will solidify some as it is chilled. To re-use it, gently reheat the sauce and then give it a good stir before serving.

    Leftover caramel sauce is stored in a covered container in a refrigerator for up to a week.

    I hope you have the chance to make this simple homemade caramel sauce. It tastes great on a variety of desserts, and is simple to make, from the convenience of home. Thanks for stopping by today, and I invite you to come back soon for more delicious, family-friendly recipes.

    Looking For More DESSERT SAUCE Recipes?

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

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Recipe adapted from a recipe (page 114), torn out of an old issue of Sunset Magazine (original month and year are unknown)

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Homemade Caramel Sauce
    Prep Time
    2 mins
    Cook Time
    5 mins
    Total Time
    7 mins
     

    Make a batch of delicious Homemade Caramel Sauce using only 3 ingredients! This sauce is a perfect topping for ice cream and other desserts!

    Category: Dessert Sauce
    Cuisine: All Cuisines
    Keyword: homemade caramel sauce
    Servings: 24 (1 Tablespoon per serving)
    Calories Per Serving: 91 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 Tablespoons butter (don't use margarine)
    • 1¼ cups granulated sugar
    • 1 cup heavy whipping cream or half and half
    US Customary - Metric
    Instructions

    1. Place butter in a large skillet. Add 1¼ cups of granulated sugar; cook on Medium-High heat and stir, as sugar begins melting. Keep an eye on the pan-sugar will slowly start to brown. Stir occasionally, and watch carefully, so it doesn't burn. Sugar will begin to liquefy.

    2. Keep cooking until sugar turns amber in color; keep stirring as it cooks. Total cooking time is usually 3-5 minutes total, Once sugar has completely melted, and sauce is smooth (no lumps), remove skillet immediately from heat.

    3. Slowly pour whipping cream (or half and half) into skillet. The COLD cream will sputter and bubble as it is added to HOT caramel mixture! Keep stirring or whisking in the cream until it is fully incorporated into caramel sauce.

    4. Let sauce cool slightly, then serve WARM sauce over a favorite dessert. Leftover sauce can be stored in a covered container in refrigerator for up to a week.

    Recipe Notes

    NOTE: Caloric calculation was made using heavy whipping cream.
    **If you are using half and half instead, each serving (1 Tablespoon) will be approx. 70 calories. 

    Nutrition Facts
    Homemade Caramel Sauce
    Amount Per Serving (1 Tablespoon)
    Calories 91 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 3g19%
    Trans Fat 0.1g
    Polyunsaturated Fat 0.2g
    Monounsaturated Fat 1g
    Cholesterol 16mg5%
    Sodium 18mg1%
    Potassium 10mg0%
    Carbohydrates 11g4%
    Sugar 11g12%
    Protein 0.3g1%
    Vitamin A 204IU4%
    Vitamin C 0.1mg0%
    Calcium 7mg1%
    Iron 0.02mg0%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a batch of delicious Homemade Caramel Sauce using only 3 ingredients! This sauce is a perfect topping for ice cream and other desserts!

     


    Aug
    2022

    Beef Tips and Gravy

    categories: Beef, Main Dishes
    22 Shares
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    Enjoy delicious Beef Tips and Gravy on top of mashed potatoes or buttered noodles! One pan and minimal prep makes this a great dinner for 2.
    Enjoy delicious Beef Tips And Gravy on top of mashed potatoes or buttered noodles! One pan and minimal prep makes this a great dinner for 2.

    If you’re looking for a simple recipe to make great tasting beef tips and gravy, I would suggest giving THIS one a try. I enjoy ordering beef tips at a one of our favorite restaurants, but also like making them at home using this recipe.

    This recipe only takes a few minutes to prepare, and then it is cooked low and slow to ensure the beef turns out nice and tender. A simple gravy is stirred in once the meat is tender, and then this dish is ready to enjoy!

    Truly this is an “easy” meal to prepare, and tastes wonderful, served on noodles or mashed potatoes (made while the beef cooks).

    The recipe, as written below, makes about 3 servings, but can be easily modified to make more for larger families. Here’s how to make this yummy dinner:

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

    Pan-Sear The Beef And Onions

    Heat oil on High in a large Dutch oven or soup pot until very hot, but not smoking. Add stew meat and chopped onions to the oil, and cook, stirring often for 8-10 minutes.

    The beef should be nicely browned on all sides, and the onions should be tender and lightly browned.

    Cubes of stew meat and onions cooking in oil in large saucepan.

    Cook The Beef Tips Until Tender

    Add Worcestershire sauce, black pepper and garlic powder to the pan. Stir to combine these ingredients with the meat. Pour a 14 ounce can of beef broth into the pan, and stir again to combine. Bring the liquid up to a boil, then turn the heat down to a low simmer.

    Put a cover on the pan, and let the beef tips cook for about 90 minutes, or until they become fork-tender. Be sure to check the meat at about 60 minutes.

    If too much of the liquid has cooked out, simply add a tiny bit more broth (or water) to the pan, and stir it in. When the beef has become fork-tender, it is time to make the gravy.

    TIP: Use the time available while the beef cooks to make mashed potatoes, noodles, or even rice, if desired. Serve the beef tips and gravy on top of any of these options for the best tasting finished meal.

    Spices and Worcestershire sauce are added to the beef and onions in pan.Beef broth is added to seasoned meat and onions in saucepan, then cooked for 90 minutes.

    Making The Gravy

    TIP: Do not make the gravy until you’re sure the beef is fork-tender! To make the gravy, place ¼ cup of flour in a measuring cup. Add enough water to measure one cup. Use a fork to blend the flour and water together until it is smooth and lump-free. This is called a “slurry”.

    To make the gravy, remove the lid from the pan, and turn the heat up to High. Once the liquid begins to boil, slowly add about half the slurry to the pan. Be sure to stir the gravy very well while adding, to incorporate it with the remaining liquid in pan.

    Continue to slowly add slurry until the gravy has thickened. Once thickened, remove the pan of beef tips and gravy from the heat.

    NOTE: You may not need all of the slurry to achieve a thick gravy. If you had too much liquid left in the pan, you may need a bit more slurry added to thicken to your desired consistency. My experience has been that I do not use all of the slurry, but “almost all” of it.

    Flour and water is mixed together to form a slurry, used to make gravy.Beef tips and gravy are ready to serve when beef is tender and gravy has thickened.

    Time To Enjoy Beef Tips And Gravy!

    Once the gravy has thickened, this delicious dish is ready to be served hot. Beef tips and gravy can be served over hot, buttered egg noodles OR on a bed of creamy mashed potatoes. Our favorite way to enjoy it is on top of mashed potatoes!

    Spoon the beef chunks over the potatoes and then spoon additional gravy over the top and serve. YUM! The gravy tastes wonderful and goes perfectly with those mashed potatoes!

    A bed of mashed potatoes provides the base for the beef tips and gravy.A portion of the beef tips and gravy, served on top of creamy mashed potatoes.

    I hope you enjoy this recipe for beef tips and gravy! We sure do! The recipe will yield about 3 servings, if made as written, but can easily be doubled to serve more. The leftovers can be reheated easily in a microwave the next day, as well.

    Thank you for stopping by today, and I hope you will come back soon for more delicious recipes. Take care, have a GREAT day, and may God bless you and yours.

    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 wonderful beef recipes you may want to check out, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Recipe adapted from: https:/www.101cookingfortwo.com/one-pan-beef-tips-with-gravy/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Beef Tips And Gravy
    Prep Time
    15 mins
    Cook Time
    1 hr 35 mins
    Total Time
    1 hr 50 mins
     

    Enjoy delicious Beef Tips and Gravy on top of mashed potatoes or buttered noodles! One pan and minimal prep makes this a great dinner for 2.

    Category: Main Course
    Cuisine: American
    Keyword: beef tips and gravy
    Servings: 3
    Calories Per Serving: 313 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 Tablespoon vegetable oil
    • 1 pound stew beef in 1 - 1½ inch cubes
    • ½ medium yellow onion peeled, diced
    • 1 cup low sodium beef broth
    • 2 Tablespoons Worcestershire sauce
    • ½ teaspoon black pepper
    • ½ teaspoon garlic powder
    For Gravy:
    • ¼ cup all purpose flour
    Instructions

    1. Heat oil on High in a large Dutch oven or soup pot until very hot, but not smoking. Add stew meat and chopped onions; cook, stirring often for 8-10 minutes. Beef should be well browned on all sides; onions should be tender.

    2. Add Worcestershire sauce, black pepper and garlic powder to pan. Stir to combine. Pour beef broth into pan; stir to combine. Bring liquid to a boil, then reduce heat to a low simmer. Put lid on the pan. Let beef cook (covered) about 90 minutes, or until beef is fork-tender. Stir it a couple of time while cooking. Check it at about 60 minutes. If too much liquid has cooked out, add a tiny bit more broth (or water) to the pan, and stir it in. When you're sure the beef is fork-tender, make the gravy.

    Make Gravy (only when beef is fork-tender!)

    1. Place ¼ cup flour in measuring cup. Add enough water to measure 1 cup. Use a fork to blend flour/water together until smooth & lump-free. This is a "slurry". Remove lid from pan; turn heat to High. Once liquid begins to boil, slowly add about half the slurry, stirring well while adding, to combine it with remaining liquid in pan. Continue to slowly add slurry until gravy has thickened to desired consistency. NOTE: You may not need all of the slurry to achieve a thick gravy.

    2. Once gravy has thickened, remove pan from the heat and serve over hot, buttered egg noodles, rice, OR mashed potatoes. Enjoy!

    Recipe Notes

    NOTE: Caloric calculation was made only for beef tips and gravy. Potatoes, rice or noodles are not included in final calculation.

    Nutrition Facts
    Beef Tips And Gravy
    Amount Per Serving (1 (1/3 of total))
    Calories 313 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 3g19%
    Trans Fat 0.03g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 4g
    Cholesterol 94mg31%
    Sodium 380mg17%
    Potassium 815mg23%
    Carbohydrates 12g4%
    Fiber 1g4%
    Sugar 2g2%
    Protein 36g72%
    Vitamin A 11IU0%
    Vitamin C 3mg4%
    Calcium 49mg5%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Enjoy delicious Beef Tips And Gravy on top of mashed potatoes or buttered noodles! One pan and minimal prep makes this a great dinner for 2.


    Aug
    2022

    Air Fryer Chocolate Lava Cake

    categories: Air Fryer Recipes, Cakes, Desserts
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    Make a scrumptious Air Fryer Chocolate Lava Cake with 5 minutes prep and 10 minutes cooking time! Easy recipe makes 2 gooey molten lava cakes!
    Make a scrumptious Air Fryer Chocolate Lava Cake with 5 minutes prep and 10 minutes cooking time! Easy recipe makes 2 gooey molten lava cakes!

    Now that summer is officially upon us, I decided to share a recipe for a delicious dessert that can be easily made in an air fryer! Because this simple, decadent recipe only takes 5 minutes to prepare, and takes only 10 minutes in an air fryer, it won’t heat up your kitchen too much!

    If you’ve neve tried a chocolate molten lava cake before, you’re in for a TREAT! Once an air fryer chocolate lava cake has cooked, it is allowed to cool for just a few minutes. Then once you take the first forkful out of it, the fudgy, chocolate center oozes out of the cake… just like a lava flow! It is wonderfully delicious, and today I want to show you how simple they are to make.

    You will need an air fryer for this recipe! I received mine several years ago as a birthday gift from family, and it is a hot-air driven appliance. Food cooks with super hot air (like a convection oven) in shorter amounts of time. I found the original recipe in a recipe booklet that came with my Cosori air fryer, and love it. Here’s how to make air fryer chocolate lava cake:

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

    Make The Batter For The Chocolate Lava Cakes

    TIP: To save time, preheat your air fryer to 320°F. while making the cake batter. The batter takes 5 minutes or less to make, and you want the air fryer preheated and ready to use, once the batter is made.

    To make the cake batter, place semi-sweet (or dark) chocolate chips and butter in a microwave safe bowl. Microwave on High power for 30 seconds. Remove from microwave and stir the ingredients until completely smooth. If necessary, put the bowl back in the microwave an additional 15-30 seconds if chocolate did not completely melt on the first try. Stir again. Once done, the chocolate and butter mixture should be smooth.

    Butter and chocolate chips are melted in a microwave safe bowl.Bowl with melted butter and melted chocolate chips, stirred until smooth.

    Whisk powdered sugar, one egg, and one egg YOLK into the chocolate batter until fully combined. Once combined, fold flour into this mixture until incorporated. The batter will be fairly thick when done. TA DA! This is the batter for the lava cakes, and you can see how simple it is to make, right?

    An egg, an egg yolk, and powdered sugar are whisked in bowl until combined.Flour is folded into the thick batter for the air fryer chocolate lava cake.

    Ready For The Air Fryer

    Generously grease, spray or butter the bottom and sides of two 4″ ramekins, and then dust them with flour. Don’t skip this step! You do NOT want the lava cakes to stick to the ramekin once they’re ready to be plated!

    Evenly divide the batter between the two ramekins, then place them into the preheated air fryer basket. Cook at 320°F. for 10 minutes. When done, transfer the ramekins from the basket onto a wire rack, and allow them to cool slightly for 4-5 minutes.

    Ramekins are buttered or greased, then coated with flour before adding lava cake batter.Air Fryer Chocolate Lava Cake is cooked in an air fryer basket for 10 minutes.

    Cool, Then Remove Cake From Ramekin

    Once the air fryer chocolate lava cake has cooled (4-5 minutes), run a butter knife carefully around the inside edge of each ramekin. Carefully invert the ramekins (turn upside down), one at a time onto serving plates. If greased well, the cake should turn out EASILY onto the plate, upside down. Now you’re ready to decorate and serve this amazing dessert!

    After cooling for 5 minutes, the air fryer chocolate lava cake is inverted onto a plate.

    Serving The Air Fryer Chocolate Lava Cake

    Generously sift additional powdered sugar over the top of each air fryer chocolate lava cake. If desired, place a scoop of vanilla ice cream and some berries onto each plate, and serve while still hot. When you cut into the lava cake, the fudgy chocolate filling should slowly ooze out from the center of the cake. It’s SO YUMMY!

    Dusted with powdered sugar, air fryer chocolate lava cake is served with ice cream and raspberries.

    Hot melted chocolate oozes out of the air fryer chocolate lava cake once cut.

    I hope you have the chance to try this delicious dessert! I’m confident you and those you love will love it as much as we do… it’s decadent tasting. Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

    Looking For More AIR FRYER RECIPES?

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

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Original recipe source: Cosori Air Fryer Instruction Manual/Recipe Booklet, page 36.

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Air Fryer Chocolate Lava Cake
    Prep Time
    5 mins
    Cook Time
    10 mins
    Total Time
    15 mins
     

    Make a scrumptious Air Fryer Chocolate Lava Cake with 5 minutes prep and 10 minutes cooking time! Easy recipe makes 2 gooey molten lava cakes!

    Category: Desssert
    Cuisine: American
    Keyword: air fryer chocolate lava cake
    Servings: 2 cakes
    Calories Per Serving: 598 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • ¼ cup butter (½ stick), cut in chunks
    • ⅓ cup semi-sweet chocolate chips (can substitute dark)
    • ½ cup powdered sugar + more for dusting finished cake
    • 1 large egg
    • 1 large egg yolk
    • 3 Tablespoons all purpose flour
    US Customary - Metric
    Instructions

    1. Preheat air fryer at 320°F. for 5 minutes, while making cake batter. Generously grease, spray or butter bottom/sides of two 4" ramekins; then dust with flour.

    Make Cake Batter

    1. Place chocolate chips and butter in microwave safe bowl. Microwave on HIGH for 30 seconds. Remove from microwave; stir until smooth. **If necessary, put bowl back in microwave additional 15-30 seconds to finish melting chocolate. Stir again until mixture is smooth.

    2. Whisk powdered sugar, egg, and one egg YOLK into chocolate batter until fully combined. Fold flour in, until incorporated. Batter will be fairly thick. Evenly divide batter between two ramekins, then put them into air fryer basket.

    Cook In Air Fryer

    1. Cook at 320°F. for 10 minutes. When done, transfer ramekins from basket onto a wire rack; let rest 4-5 minutes.

    To Serve

    1. Once cake rests 4-5 minutes, run a butter knife carefully around inside edge of each ramekin. Carefully invert ramekins (turn upside down), one at a time, onto serving plates. If greased well, cake should turn out EASILY onto plate, upside down. Generously sift more powdered sugar on top of each cake. If desired, serve with vanilla ice cream and berries. Serve immediately.

    Recipe Notes

    Caloric calculation is for cake only. 

    Nutrition Facts
    Air Fryer Chocolate Lava Cake
    Amount Per Serving (1 cake)
    Calories 598 Calories from Fat 351
    % Daily Value*
    Fat 39g60%
    Saturated Fat 23g144%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 11g
    Cholesterol 248mg83%
    Sodium 226mg10%
    Potassium 233mg7%
    Carbohydrates 55g18%
    Fiber 3g13%
    Sugar 41g46%
    Protein 8g16%
    Vitamin A 982IU20%
    Calcium 52mg5%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a scrumptious Air Fryer Chocolate Lava Cake with 5 minutes prep and 10 minutes cooking time! Easy recipe makes 2 gooey molten lava cakes!


    Aug
    2022

    Turkey, Feta and Spinach Burgers

    categories: Main Dishes, Turkey
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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!
    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.

    The ingredients for the turkey burgers are placed in a large bowl for mixing.After ingredients for turkey burgers are combined, they are ready to shape into patties.

    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!

    A large ball of the meat mixture is placed in the palm of my hand.Four turkey, feta and spinach burgers are shaped into patties and placed on waxed paper.

    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).

    Turkey burgers cooking in a lightly oiled large skillet.When the bottom of the turkey burgers is browned, they are flipped over to cook other side.Turkey, feta and spinach burgers can also be cooked on a BBQ grill.

    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!

    One of the turkey, feta and spinach burgers served with green salad on the side.Roasted sweet potato fries are served with one of the turkey, feta and spinach burgers.

    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:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

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

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    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

    1. Place all ingredients into a large mixing bowl, and mix, using a fork or hands. Mix only until well-combined.

    2. 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:

    1. ** 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.

    2. ** 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). 

    3. ** Broil: Broil them in oven (approx. 6 " from heating element) until done, flipping them over halfway.

    4. 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.

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


    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!
    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. 

    Tapioca pearls are measured in a measuring cup before cooking.The tapioca pearls are soaking in a pan full of water.

    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.

    Milk and salt are added to the pan of soaked tapioca pearls.Old-fashioned tapioca pudding cooks for 30 minutes until it thickens.

    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. 

    Eggs are whisked with sugar until they're combined.The egg mixture is tempered by drizzling in some hot pudding mixture a bit at a time.Tempered eggs are whisked back into the pan of hot tapioca pudding.

    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.

    Old-fashioned tapioca pudding is cooked longer until it really thickens.Vanilla extract is added to the tapioca pudding, once off the heat.A bowl of old-fashioned tapioca pudding rests on a bowl of ice water to cool it quickly.

    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!

    Four servings of old-fashioned tapioca pudding, ready to be refrigerated.Each portion of tapioca pudding is topped with whipped cream before serving.

    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:

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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
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    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

      1. 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.

      2. 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.

      3. 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. 

      4. 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.

      5. 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.

      6. 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.

      Here’s one more to pin on your Pinterest boards!Make 4 servings of delicious Old-Fashioned Tapioca Pudding from scratch! Rich and creamy, you're going to love this classic dessert!