May
2022

Peanut Butter Crunch Cookies

categories: Cookies, Desserts
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Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!
Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!

“Who wants a cookie? I do… I do!”. If I had a dollar for every time I’ve asked my family that question I’d be a wealthy woman-ha ha! Today I want to share with you a recipe for delicious peanut butter crunch cookies.

I found the recipe many years ago in a magazine I subscribed to called “Real Simple”. These cookies are not overly sweet, but have lots of CRUNCH to them, thanks in part to crispy rice cereal and chopped peanuts in the batter. Did I forget to mention they are also quite YUMMY and can be made in a flash? That’s right!

The recipe will yield about 4 dozen delicious cookies that you, your family and friends will enjoy. They also freeze well, if wrapped in an airtight container, so you can put some in the freezer for another day! Here’s how to make these treats.

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

Make The Cookie Batter

Before mixing the batter, preheat your oven to 375°F. Using an electric mixer (on HIGH speed), cream butter, brown sugar and granulated sugar together in a large mixing bowl. Beat until they are well combined. Turn the speed down to MEDIUM, then add a large egg, creamy peanut butter and vanilla extract. Beat until light and fluffy (about a minute).

In a bowl, sift together flour, baking soda, and salt. Turn the electric mixer to LOW speed, then add the flour mixture, a little at a time, to the cookie dough batter. Continue to add in the flour and keep mixing until all the flour mixture has been incorporated. Remove mixer, then FOLD in the chopped peanuts and the crispy rice cereal until well combined.

Flour, baking powder and salt are sifted then added to the cookie batter in mixing bowl.Puffed rice cereal and chopped peanuts are added to the cookie dough.After combining ingredients, the cookie dough is ready to shape into balls and bake.

Bake The Cookies

Shape the cookie dough into 1½” balls by using your hands (it will be sticky). Place the dough balls about 2″ apart on parchment paper-lined or foil-lined baking sheets (or silpat sheets if you have them). Lightly press down the dough with your hands to slightly flatten.

Bake the peanut butter crunch cookies at 375°F. for 10-12 minutes, or until golden brown and set on top. Remove the cookies from the oven, and let them rest about 5 minutes before transferring them to wire racks to finish cooling.

Cookie dough is shaped into balls 2" apart, then flattened and baked.Peanut Butter Crunch Cookies rest on baking sheet after removing them from oven.

Let the peanut butter crunch cookies cool completely before serving. They will “crisp up” a bit as they cool. NOTE: If you will be freezing part of the batch, wait until they have completely cooled before wrapping them for the freezer.

The peanut butter crunch cookies finish cooling on a wire rack.

Who Wants Some Peanut Butter Crunch Cookies?

Once the cookies have cooled to room temperature, they are ready to enjoy. They have a traditional peanut butter cookie flavor, but with extra crispiness thanks to the rice cereal and chopped nuts! They’re really quite good, and I am confident you will enjoy them, too!

A white plate, full of peanut butter crunch cookies, ready to eat.Crispy Peanut Butter Crunch Cookies on a plate, ready to be enjoyed.

I really hope you like making and eating these peanut butter crunch cookies… we sure do! Thanks for visiting here today, and I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy recipes for cookies you’ll 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: “Real Simple” Magazine, May 2005 issue, page 247

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote
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Peanut Butter Crunch Cookies
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 

Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!

Category: Desserts, Snack
Cuisine: American
Keyword: peanut butter crunch cookies
Servings: 48 (approx. 4 dzn.)
Calories Per Serving: 74 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ cup butter at room temperature
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • ¾ cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups crispy rice cereal (like Rice Krispies)
  • ½ cup chopped peanuts
US Customary - Metric
Instructions

  1. Preheat oven to 375°F. Line baking sheets with parchment paper, aluminum foil or silpat sheets.

  2. Using an electric mixer (on HIGH speed), cream butter, brown sugar and granulated sugar together in large mixing bowl. Beat until well combined. Turn speed to MEDIUM, then add egg, peanut butter and vanilla. Beat until light and fluffy (about a minute).

  3. Sift flour, baking soda, and salt together into a separate bowl. Turn mixer to LOW speed, then add flour mixture (a little at a time) to batter until all flour has been incorporated. FOLD peanuts and crispy rice cereal into dough until incorporated.

  4. Shape dough into 1½" balls, rolling dough between using hands (it will be sticky). Place dough balls 2" apart on prepared baking sheets. Lightly press down dough with your hands, to flatten slightly.

  5. Bake cookies at 375°F. for 10-12 minutes, or until golden brown and set. Remove from oven; let cookies rest 5 minutes before transferring to wire racks to cool.

  6. Cool cookies completely before serving. They will "crisp up" as they cool. NOTE: If you are freezing any cookies, wait until completely cooled before freezing. Enjoy!

Nutrition Facts
Peanut Butter Crunch Cookies
Amount Per Serving (1 cookie)
Calories 74 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 9mg3%
Sodium 81mg4%
Potassium 46mg1%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 4g4%
Protein 2g4%
Vitamin A 65IU1%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!


May
2022

Pistachio Asparagus In Orange Sauce

categories: Vegetable Dishes
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Pistachio Asparagus In Orange Sauce is a delicious, simple side dish! Steamed asparagus is topped with browned butter orange/pistachio sauce.
Pistachio Asparagus In Orange Sauce is a delicious, simple side dish! Steamed asparagus is topped with browned butter orange/pistachio sauce.

My husband and I love fresh asparagus, especially when it comes into season here locally. Many years ago I came across a unique sounding recipe while browsing through a food magazine I subscribed to. The idea of adding crunchy pistachios, orange juice and zest in a browned butter sauce to steamed asparagus made me want to try that recipe. Let me tell you… this veggie dish does not disappoint!

Overall the recipe is quite simple. Trimmed asparagus are steamed for just a few minutes, and while it’s steaming, you make a simple butter/orange/pistachio sauce. Serve the asparagus drizzled with the pistachio and orange sauce, and enjoy! All in all, it only takes about 20 minutes from start to finish, and the recipe makes 4 servings. It’s delicious! Here’s how to make this dish:

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

Prepare The Asparagus

Cut or snap off the “woody” ends of the asparagus stalks. Place 1″ of water into a large skillet (you need a skillet with a cover). Put the asparagus into a steamer basket, and place the basket in the skillet, over the water.

Bring the water to a boil on medium-high heat, then place a lid on the skillet and steam the asparagus for 4-5 minutes. Remove the skillet from the heat once the asparagus is crisp-tender, and keep the asparagus warm.

The woody ends of fresh asparagus are cut or snapped off.Asparagus stalks are steamed in basket over water in skillet until crisp tender.

Make The Pistachio And Orange Butter Sauce

While the asparagus is cooking, make the orange pistachio butter sauce. Melt butter in a separate large skillet on medium heat. Add chopped pistachios, and cook them for 3-4 minutes, until the nuts are lightly browned. Add orange juice and orange zest to the skillet, and stir to combine with the other ingredients.

The liquid will become foamy as it cooks, and the butter will begin to brown as the butterfat solids separate. Stir the sauce often as it cooks.

Chopped pistachios are cooked in butter until browned.Orange juice and orange zest are added to butter and pecans in skillet, creating a foamy liquid.

You can see (below) the butter has begun to brown, resulting in a slightly nutty flavor. Once the butter has browned, turn off the heat, and the foaminess will dissipate, leaving a richly colored brown butter, pistachio and orange sauce.

As butter begins to brown, the orange pistachio sauce comes together.The browned butter orange pistachio sauce is ready to drizzle on asparagus.

Time To Serve The Pistachio Asparagus In Orange Sauce

Place the asparagus stalks on a serving platter, then drizzle the orange sauce and pistachios evenly over the top of the asparagus. Season with a dash of black pepper, and serve immediately, while hot.

Pistachio Asparagus in Orange Sauce is served hot, on a white platter.A close up photo of the Pistachio Asparagus In Orange Sauce.

I hope you have the chance to make this simple, yet delicious veggie side dish for yourself or those you love. Thanks for stopping by today, and I hope you’ll come back soon for more recipes. Take care, and have a GREAT day.

Looking For More ASPARAGUS Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious recipes with asparagus (and other veggies) you might 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: “Taste of Home” magazine, April/May 2001 edition, pages 33-34, Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Pistachio Asparagus In Orange Sauce
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Pistachio Asparagus In Orange Sauce is a delicious, simple side dish! Steamed asparagus is topped with browned butter orange/pistachio sauce.

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: pistachio asparagus in orange sauce
Servings: 4
Calories Per Serving: 186 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound fresh asparagus ends trimmed
  • 3 Tablespoons chopped pistachio nuts
  • 5 Tablespoons butter
  • 3 Tablespoons fresh orange juice
  • 1½ teaspoons orange zest (finely grated peel)
  • 1 pinch black pepper
US Customary - Metric
Instructions

  1. Cut or snap off "woody" ends of asparagus. Pour water in a large skillet to a depth of 1". Lay asparagus on a steamer basket; place basket over water in skillet, Bring water to a boil on medium-high heat. Put lid on skillet; steam asparagus for 4-5 minutes. Remove skillet from heat when asparagus is crisp-tender; keep asparagus warm.

  2. While asparagus cooks, make the sauce. Melt butter in a separate large skillet on medium heat. Add chopped pistachios; cook for 3-4 minutes, until lightly browned. Add orange juice and zest to skillet; stir to combine. Liquid will become foamy as it cooks; butter will turn brown as butterfat solids separate. Stir sauce often until sauce is heated through and nicely browned.

  3. To serve, place asparagus on serving platter. Drizzle sauce and pistachios evenly over asparagus. Season with a dash of pepper. Serve immediately while hot.

Nutrition Facts
Pistachio Asparagus In Orange Sauce
Amount Per Serving (1 (1/4 of total))
Calories 186 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 38mg13%
Sodium 115mg5%
Potassium 318mg9%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 4g4%
Protein 4g8%
Vitamin A 1347IU27%
Vitamin C 14mg17%
Calcium 40mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pistachio Asparagus In Orange Sauce is a delicious, simple side dish! Steamed asparagus is topped with browned butter orange/pistachio sauce.


May
2022

Southwestern Fried Rockfish

categories: Main Dishes, Seafood
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Southwestern Fried Rockfish is an easy, delicious seafood dish! Taco mix seasoned fillets, coated in cornmeal and flour are fried until crunchy.
Southwestern Fried Rockfish is an easy, delicious seafood dish! Taco mix seasoned fillets, coated in cornmeal/flour are fried until crunchy.

Today I want to share a recipe for a simple, but tasty way to cook rockfish fillets. Since I began cooking rockfish several years ago, I have enjoyed trying various recipes for this type of fish, which is fairly common on the west coast. This recipe comes from a cooking magazine I have subscribed to for years, and I discovered it many years ago (yes, I keep my old cooking magazines!).

Rockfish is also called Pacific Red Snapper, Striped Bass or Rock Cod in North America (there are a LOT of varieties). Most types of this mild-flavored fish are typically found in the northern Pacific ocean. A simple 5 ounce serving provides nearly 2/3 of a typical adult’s daily protein requirements, and is very low in calories!

This recipe for Southwestern fried rockfish is simple to prepare, and has good flavor, too. Fish fillets are coated with Taco seasoning mix, dipped in egg and then covered with a cornmeal and flour mixture before cooking. From start to finish it takes about 30 minutes to make this dish, and that INCLUDES 15 minutes of “chillin’ time” in the refrigerator. Here’s how to make this easy recipe: 

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

Prepare The Rockfish

Pat the rockfish fillets dry on layers of paper towels. Place one envelope of taco seasoning mix into a large re-sealable plastic bag, and add the fish, one at a time, until coated with the spices. Shake off any excess spices back into the bag.

NOTE: In the printable recipe card at the bottom of the page, I have included a “make it yourself” taco seasoning mix to use if you don’t have taco seasoning mix at home. It will coat the pound of rockfish used for this recipe.

Rockfish fillets are patted dry with paper towels before seasoning.Each fish fillet is covered with taco mix seasoning in a large plastic bag.

Dip the seasoned fish fillets in a lightly beaten egg in a shallow bowl until covered on all sides, then let the excess egg drip back into the bowl. Place the egg-covered fillet into a separate bowl filled with a cornmeal/flour mixture, turning to fully coat the surface of the fish with the dry mixture on all sides. Place fish on platter or baking sheet, and repeat process with remaining fillets.

Refrigerate the coated rockfish in the refrigerator for 15 minutes before frying. The slight moisture from the fish will help the seasoning adhere and the seasoning will have time to bring flavor to the fish.

Seasoned rockfish fillets are dipped in beaten egg until covered on all sides.Cornmeal and flour is combined to coat the outside of fish fillets.

Time To Cook The Rockfish

Remove the rockfish from the refrigerator. Heat oil on Medium-High heat in a large skillet until it is really hot, but not smoking. If you have a large cast iron skillet, I recommend that for extra crispiness, but if not, use a large, non-stick skillet. Add the seasoned fish to the hot oil, and fry them for 3-4 minutes, without moving them in the pan.

Carefully turn the rockfish over and continue to cook the second side an additional 3-4 minutes or until the fish flakes easily with a fork. The coating should be wonderfully golden brown and crispy on the fish.

Seasoned rockfish fillets are fried in a large skillet in very hot oil.Southwestern fried rockfish is browned and crispy after frying in hot oil.

Serve The Southwestern Fried Rockfish

Once the fish is cooked through and crisp on the outside, carefully remove the fish from the skillet. Put the fish on layers of paper towels to absorb any excess oil. Place the Southwestern Fried Rockfish on dinner plates, and serve with your favorite sides.

This time the rockfish was served with fresh pineapple slices and Thai coleslaw in Peanut Sauce on the side. It was kind of our own “fusion-type meal” – Southwestern seasoned rockfish and Thai-Inspired coleslaw. Sounds odd, but it worked!
The Southwestern fried rockfish is drained on paper towels to absorb oil after frying.A white plate with coleslaw, pineapple, and a piece of Southwestern fried rockfish.

I hope you have the chance to make this rockfish recipe, and trust you will enjoy it, as well. Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, and have a wonderful day.

Looking For More ROCKFISH Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious seafood recipes for you to choose from, including these (and more) featuring rockfish:

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: “Taste of Home” magazine, June/July 2006 edition, page 60, published by Reiman Publications.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
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Southwestern Fried Rockfish
Prep Time
7 mins
Cook Time
8 mins
Inactive refrigeration time
15 mins
Total Time
30 mins
 

Southwestern Fried Rockfish is an easy, delicious seafood dish! Taco mix seasoned fillets, coated in cornmeal/flour are fried until crunchy.

Category: Main Dish
Cuisine: Southwestern
Keyword: Southwestern fried rockfish
Servings: 4
Calories Per Serving: 283 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound rockfish fillets (4) 4 fillets total (approx. 4 oz. each)
  • 1 ounce taco seasoning mix (1 envelope) *see NOTE below for making homemade
  • 1 large egg lightly beaten
  • ½ cup yellow cornmeal
  • ¼ cup all purpose flour
  • 3 Tablespoons vegetable oil
US Customary - Metric
Instructions

  1. Pat rockfish dry on layers of paper towels. Put taco seasoning mix into large resealable plastic bag. Add fillets, one at a time, shaking until fish is coated with spices. Shake excess spices back into bag.

  2. Light beat egg in a shallow bowl. In separate bowl, combine cornmeal and flour. Dredge seasoned fillets in egg until covered, letting then let the excess egg drip back into bowl. Next coat fish in cornmeal/flour mixture, covering all sides. Place fish on large platter; repeat process with remaining fillets. Refrigerate rockfish for 15 minutes before frying.

  3. Heat oil on Medium-High heat in a large cast iron skillet (or non-stick) until oil is really hot, but not smoking. Carefully add fillets to hot oil; fry fish for 3-4 minutes, without moving fish in the pan. Carefully turn fish over; cook second side 3-4 minutes or until cooked through and fish flakes easily with a fork. Coating should be browned and crisp when done. Remove fish from skillet; transfer to layers of paper towels to absorb oil. Serve immediately, and enjoy.

Recipe Notes

Taco Seasoning Mix For this Recipe (if you don't have pre-made):Stir to combine.

1 T. Flour// 1 t. chili powder// 1 t. paprika// 3/4 t. salt// 1/2 t. onion powder// 1/2 t. cumin// 1/4 t. cayenne pepper// 1/4 t. garlic powder// 1/8 t. ground oregano//

**Caloric Calculation made using HALF of the oil in recipe because at least half remains in the skillet (used for frying).

Nutrition Facts
Southwestern Fried Rockfish
Amount Per Serving (1 fillet)
Calories 283 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 103mg34%
Sodium 674mg29%
Potassium 527mg15%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 2g2%
Protein 25g50%
Vitamin A 749IU15%
Vitamin C 3mg4%
Calcium 25mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Southwestern Fried Rockfish is an easy, delicious seafood dish! Taco mix seasoned fillets, coated in cornmeal/flour are fried until crunchy.


Apr
2022

Thai Coleslaw In Peanut Sauce

categories: Appetizers
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Thai Coleslaw In Peanut Sauce is a unique twist on good ol’ coleslaw! This cold, crunchy side salad is easy to make, and it tastes GREAT!
Thai Coleslaw In Peanut Sauce is a unique twist on good ol' coleslaw! This cold, crunchy side salad is easy to make, and it tastes GREAT!

Do you enjoy coleslaw? We do, and love it… especially in the heat of summer! Coleslaw is easy to prepare, and it’s a wonderful side dish to prepare for a variety of meals or gatherings. This recipe is unique in that the coleslaw is covered in a delicious, flavor-packed Thai peanut dressing! The peanut sauce is the star of this salad and it makes the coleslaw taste absolutely delicious!

It’s easy to make because the peanut dressing only takes a couple minutes to mix together, and the remaining prep is simply cutting veggies for the coleslaw. If you REALLY want to make this dish quickly, you can always purchase pre-made coleslaw bags at the grocery store. That way you will only have to do a small amount of chopping! Do whatever works best for you and your schedule.

Once done, this side dish will make approximately six, one cup servings. The peanut sauce is added right before serving, so if you want to save half of the coleslaw for another meal, simply leave half the sauce off half the salad until you’re ready to serve it again. Keep any leftover salad and peanut sauce covered and refrigerated separately.

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

Make The Peanut Sauce

Place all the ingredients for the peanut sauce in a medium bowl. The ingredients are peanut butter, lime juice, rice vinegar, soy sauce, honey, brown sugar, sriracha, sesame oil, ginger and garlic. Whisk or stir these ingredients together until they are fully combined.

Please Note: If you’re using regular creamy peanut butter, the sauce will be just a bit thicker than if you’re using all natural peanut butter. When done, set the peanut sauce aside.

Ingredients for the peanut sauce are measured into a small bowl.Peanut sauce for the coleslaw is mixed together until fully combined.

Prepping The Coleslaw

Remove seeds from, then slice the red bell pepper into very thin matchstick shapes. Slice the carrots in the same way, but then give them a rough chop. You will also need to shred the cabbage, slice the green onions and chop the cilantro for the coleslaw. You can use a combination of green and red cabbage or just green cabbage (that’s how I make it).

If using bagged coleslaw mix, remember to add the bell pepper, cilantro and green onions to the pre-mixed six cups of coleslaw.

Red bell pepper is sliced into thin matchstick shapes for the coleslaw.Carrots are cut into matchsticks, then rough chopped for the coleslaw.

Mix The Coleslaw Salad Together

Place all of the salad ingredients into a medium sized serving bowl, and then toss, to combine all ingredients. This is the coleslaw part of the dish. Cover and refrigerate the coleslaw until you are ready to serve, because you want it to be very cold.

DO NOT add the peanut sauce until just before serving! Thai Coleslaw In Peanut Sauce is best when tossed with the sauce right before serving, because it helps keeps the cabbage crisp!

Shredded cabbage, sliced carrots, green onions, red pepper, and cilantro in salad bowl.The Thai coleslaw ingredients are tossed together until combined.

Serving The Thai Coleslaw In Peanut Sauce

When ready to serve, toss the coleslaw with the peanut sauce to combine. Sprinkle chopped peanuts on top of the Thai coleslaw in peanut sauce, and serve! The chopped peanuts on top really add nice flavor and extra crunch to the salad.

Thai coleslaw in peanut sauce is garnished with chopped peanuts, and served in a white dish.A close up picture of the Thai coleslaw in peanut sauce, ready to eat.

I hope you enjoy this delicious side dish, as much as I do! Thank you for stopping by, and please come back again soon for more recipes! Take care, and have a great day.

Looking For More COLESLAW Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have several coleslaw 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: Jaclyn, at https://www.cookingclassy.com/thai-slaw-peanut-dressing/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
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Thai Coleslaw In Peanut Sauce
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Thai Coleslaw In Peanut Sauce is a unique twist on good ol' coleslaw! This cold, crunchy side salad is easy to make, and it tastes GREAT!

Category: Salads, Side Dish
Cuisine: Thai
Keyword: Peanut Sauce, Thai coleslaw
Servings: 6 (approx. 1 C. per serving)
Calories Per Serving: 182 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Slaw:
  • 6 cups shredded cabbage (green or red/green combo) bagged or hand-shredded
  • 1 medium red bell pepper cut into thin matchsticks
  • 1 cup carrots (measure after cutting) cut in thin matchsticks, then chopped
  • ½ cup sliced green onions
  • ⅓ cup cilantro (measure after chopping) chopped
For Peanut Dressing:
  • ⅓ cup natural creamy peanut butter can substitute regular creamy PB
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons honey
  • 1½ Tablespoons low sodium soy sauce
  • 1½ Tablespoons rice vinegar
  • 1½ Tablespoons packed brown sugar
  • 2 teaspoons minced ginger peeled, finely minced
  • 1 teaspoon sriracha
  • 1½ teaspoons sesame oil
  • 1 large clove garlic peeled, finely minced
Garnish For Coleslaw:
  • 15 peanuts (approx. 4 teaspoons) rough chopped (regular or dry-roasted)
US Customary - Metric
Instructions

  1. Place peanut sauce ingredients in medium bowl. Whisk or stir until fully combined. Note: If using regular creamy peanut butter, sauce will be thicker than if using all natural peanut butter. When done, set sauce aside.

  2. Remove seeds from, then slice red bell pepper into very thin matchstick shapes. Slice carrots the same way, but then give them a rough chop. Shred cabbage, slice green onions and chop cilantro. NOTE: If using bagged coleslaw mix, add bell pepper, cilantro and green onions to pre-mixed 6 cups of coleslaw.

  3. Place salad ingredients into medium serving bowl, and toss, to combine. Cover and refrigerate coleslaw until ready to serve, because you want it very cold. NOTE: DO NOT add peanut sauce until right before serving (helps keep cabbage crisp)!

  4. When ready to serve, toss coleslaw with peanut sauce to combine. Sprinkle chopped peanuts on top, and serve! Enjoy!

Nutrition Facts
Thai Coleslaw In Peanut Sauce
Amount Per Serving (1 (1/6 of total))
Calories 182 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Sodium 265mg12%
Potassium 387mg11%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 15g17%
Protein 6g12%
Vitamin A 4400IU88%
Vitamin C 56mg68%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Thai Coleslaw In Peanut Sauce is a unique twist on good ol' coleslaw! This cold, crunchy side salad is easy to make, and it tastes GREAT!


Apr
2022

Snickerdoodle Bread

categories: Breads
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Make 2 large loaves (or 5 small) of Snickerdoodle Bread, a delicious sweet bread filled with cinnamon chips, and topped with cinnamon-sugar.
Make 2 large loaves (or 5 small) of Snickerdoodle Bread, a delicious sweet bread filled with cinnamon chips, and topped with cinnamon-sugar.

Do you enjoy snickerdoodle cookies? We sure do at our house! There’s just something about that sugar and cinnamon combo that pushes all my buttons! One of my favorite treats growing up was Cinnamon Toast… yum!

Now imagine if you will, a cinnamon sugar topped bread loaf with great traditional snickerdoodle flavor, and it’s filled with cinnamon chips! Oh my goodness… it’s delicious!

I found the original recipe online about six years ago, and want to share it with you today. The recipe (as written) will make two 9×5″ loaves, but you can also use the batter to make five small loaves (5¾ x 3¼ x 2½).

This bread freezes well (if wrapped airtight), so you can save several loaves for later. The small mini-loaves also make wonderful gifts for friends or family!

It is really quite simple to make, and cinnamon chips can be found in many grocery stores or can easily be ordered online. Here’s how to make this delicious bread:

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

Make the Bread Batter

While you make the batter, remember to preheat your oven to 350°F, and spray the loaf pans with non-stick baking spray (with flour). Okay… let’s get this party started!

Whisk flour, baking powder, cinnamon and salt together in a medium sized bowl. Once combined, set the bowl aside until later.

Flour, baking powder, salt and cinnamon are whisked together in large bowl.

Use an electric mixer to cream butter and sugar together in a large bowl. Mix for about two minutes, until the batter becomes light and fluffy. Now add 4 eggs, ONE AT A TIME, beating each one into the batter before adding the next one.

Add sour cream and vanilla extract to the batter, and beat until combined. Now add the flour mixture to the batter, a little at a time, beating on low as you add it.

Mix the flour in only until incorporated, being careful to not overmix the batter.

Butter, sugar and eggs are beaten until very smooth with an electric mixer.Sour cream and vanilla extract are added to the snickerdoodle bread batter.Flour and other dry ingredients are added to the batter for the snickerdoodle bread and combined.

Time To Add The Cinnamon Chips!

Now it’s time to add the cinnamon chips to the batter. Before adding them, place the chips in a small bowl with 2 Tablespoons flour and gently stir until lightly covered.

This will help the cinnamon chips to be distributed evenly through the bread and not drop to the bottom of the loaf while baking.

STIR the flour-coated cinnamon chip mixture into the snickerdoodle bread batter until fully incorporated. At this point it will be a fairly thick dough.

Cinnamon chips are tossed in flour before adding them to the bread batter.After adding the cinnamon chips, the batter is stirred until fully combined.

Prepare The Bread For Baking

Divide the dough evenly between the bread pans. In large (9″ x 5″) pans, the pans will be a little less than halfway full. If you’re using mini loaf pans (5¾” x 3¼”), they shouldn’t be more than 2/3 full.

Now it’s time to make the cinnamon sugar topping! Mix 2 Tablespoons granulated sugar and 2 teaspoons ground cinnamon in a small bowl until combined.

Sprinkle this mixture lightly over the top of the loaves to cover.

Batter for the snickerdoodle bread is divided into loaf pans.Each of the loaves is topped with cinnamon sugar mixture before baking.

Bake The Snickerdoodle Bread

Place the loaves on the middle rack of a preheated oven. Bake large loaves at 350°F for 55-65 minutes, or until a toothpick inserted into the top/center comes out clean.

If you’re making small mini-loaves, bake for 35-40 minutes, then test for doneness.Transfer the pans to a wire rack, and let the loaves cool at least 10-15 minutes BEFORE attempting to remove the bread.

Run a butter knife around the edges of the pans, then invert the pan to remove the bread. Place the loaves on a wire rack, and let them cool completely before slicing and serving.

Two loaves of baked snickerdoodle bread, cooling in their pans before being removed.The loaves of bread finish cooling on a wire rack.

Who Wants A Delicious Slice Of Snickerdoodle Bread?

When ready to serve, cut the snickerdoodle bread into beautiful slices, serve and enjoy! It is delicious bread, and the cinnamon flavor is wonderful, especially with all those yummy cinnamon chips!

A slice of snickerdoodle bread next to the remaining loaf.One slice of snickerdoodle bread, filled with cinnamon chips.

I really hope you have the opportunity to try making this snickerdoodle bread, because I’m confident you’re going to love it! It is so delicious.

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

Looking For More BREAD Recipes?

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

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Original recipe source: http://www.barbarabakes.com/snickerdoodle-bread-for-great-american/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Snickerdoodle Bread
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

Make 2 large loaves (or 5 small) of Snickerdoodle Bread, a delicious sweet bread filled with cinnamon chips, and topped with cinnamon-sugar.

Category: Bread/Breakfast, Desserts, Snack
Cuisine: American
Keyword: snickerdoodle bread
Servings: 20 (10 slices per large loaf)
Calories Per Serving: 328 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup butter (2 sticks) softened
  • 2 cups granulated sugar
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1½ cups cinnamon chips or 10 oz. pkg. Hershey's
  • 2 Tablespoons all purpose flour
  • 2 Tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
US Customary - Metric
Instructions

  1. Preheat oven to 350°F. Spray bottom of pans with non-stick baking spray (with flour).

  2. Whisk flour, cinnamon, baking powder and salt together in medium bowl. Set bowl aside.

  3. Using electric mixer, cream butter and sugar in large bowl. Mix for two minutes, until light and fluffy. Add eggs, one at a time, beating each into the batter before adding the next one. Add sour cream and vanilla; beat until combined. Now add flour mixture, a little at a time, beating on low as it is added. Mix only until incorporated into batter (don't overmix!).

  4. Combine cinnamon chips in small bowl with 2 T. flour until covered. STIR into batter until incorporated. Divide batter evenly between pans. Large pans will be less than halfway full. Mini loaf pans shouldn't be more than 2/3 full.

  5. In small bowl, combine 2 T. sugar and 2 t. cinnamon. Sprinkle evenly over loaves.

  6. Bake large loaves at 350°F for 55-65 minutes, or until a toothpick inserted into top/center comes out clean. Bake mini loaves for 35-40 minutes; test for doneness. Transfer pans to a wire rack; let cool 10-15 minutes BEFORE removing bread. Run a butter knife around edges of pan, then invert to remove loaf. Let bread cool completely on wire rack before slicing and serving. Enjoy!

Nutrition Facts
Snickerdoodle Bread
Amount Per Serving (1 1/10th of large loaf)
Calories 328 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 28mg9%
Sodium 175mg8%
Potassium 143mg4%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 30g33%
Protein 3g6%
Vitamin A 323IU6%
Vitamin C 1mg1%
Calcium 81mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make 2 large loaves (or 5 small) of Snickerdoodle Bread, a delicious sweet bread filled with cinnamon chips, and topped with cinnamon-sugar.


Apr
2022

Rosemary Wine Lamb Chops

categories: Main Dishes
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Rosemary Wine Lamb Chops are a delicious main dish. Well-seasoned chops are pan-seared, then topped with a simple red wine reduction sauce.
Rosemary Wine Lamb Chops are a delicious main dish. Well-seasoned chops are pan-seared, then topped with a simple red wine reduction sauce.

My husband and I had a fun time cooking and taking photos of this delicious main dish we had several months ago. He had bought lamb chops at the store, and then needed a recipe for making them. I found this recipe online, and we prepared this dish together in our kitchen. Actually… I took on the role of his “assistant”, and guided him through the cooking process. I prepped everything, and then he cooked it!

We had such a great time cooking together, and these delicious rosemary wine lamb chops were the result of our efforts! They’re simple to prepare, and even if you’ve never made lamb chops before, I’m sure you will enjoy this recipe. We used lamb shoulder chops (there are different kinds of lamb chops), and they came out perfect! Here’s how to make them.

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

Make The Red Wine Reduction Sauce

It’s good to make the sauce BEFORE pan-searing the lamb chops. Then, all that’s needed, once the lamb chops are almost done is to give the sauce a quick reheat in the pan. This wine reduction sauce is easy to make. Here’s how:

Melt ½ Tablespoon of coconut oil in a small saucepan on Medium heat. Once melted, add ¼ cup of chopped shallots to the pan. Cook the shallots for about 3 minutes, stirring often, until they become tender and translucent.

Add ½ cup of red wine and ½ cup of beef broth to the saucepan, and stir to combine. Bring this liquid to a boil. Once boiling, reduce the heat to LOW, and continue to cook until the liquid has been reduced by half. This will take several minutes. The final step is to add butter to the reduced sauce, and stir to combine the ingredients. Remove the saucepan from the heat source.

Chopped shallots cook in melted coconut oil in a small saucepan.Red wine and beef broth are added to the saucepan to make a reduction sauce.Butter is added to the red wine and shallot reduction sauce.

Season, Then Pan-Sear The Lamb Chops

Mix rosemary, thyme, sea salt and black pepper together in a small bowl. Season BOTH sides of the lamb chops with the spice mix. Add minced garlic to the lamb chops, and press onto the surface of the meat, to adhere. Once seasoned, let the lamb chops rest at room temperature for 10-15 minutes.

NOTE: This recipe calls for FOUR 6-8 ounce lamb shoulder chops. My husband brought home FIVE from the store which were on the smaller side (about 6 ounces per chop), so my photos reflect that.

Lamb chops are seasoned with spices on both sides before cooking.

Place 1 Tablespoon of coconut oil into a large skillet and melt it on Medium-High heat. Once the oil is really hot (but not smoking), add the lamb chops. They should sizzle when they hit the pan. Once in the skillet, let them cook for 3-4 minutes WITHOUT MOVING THEM. This will pan-sear them to a nice brown color on the bottom.

Carefully turn the chops to the other side, and continue to cook the second side for another 3-4 minutes. When done, the lamb should be nicely browned on both sides, and cooked to an internal temperature of 145°F. 

Seasoned lamb chops are pan-seared in oil in skillet.The lamb chops are pan-seared on both sides for 3-4 minutes, until browned.

Serve The Rosemary Wine Lamb Chops

To serve, place the hot, pan-seared lamb chops onto individual plates. Generously spoon some of the wine and shallot sauce over each portion, and serve with a veggie, rice or potato on the side. The wine reduction sauce with shallots adds great flavor to the well-seasoned lamb chops, so I’m confident you’ll enjoy this dish!

Two rosemary wine lamb chops are served on a plate with rice on the side.Covered with sauce, the rosemary wine lamb chops are tender and delicious.

I hope you have the opportunity to make and enjoy these delicious rosemary wine lamb chops, and trust you will enjoy them as we do. Thanks for stopping by today, and I sincerely hope you will come back again soon for more recipes. Take care, and have a GREAT day!

Looking For More MAIN DISH Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a broad variety of delicious main dishes for you to explore, 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.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Author's signature

Original recipe source: lisashanken.com/recipe/pan-seared-lamb-chops-with-red-wine-reduction/

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Rosemary Wine Lamb Chops
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
 

Rosemary Wine Lamb Chops are a delicious main dish. Well-seasoned chops are pan-seared, then topped with a simple red wine reduction sauce.

Category: Main Course
Cuisine: American
Keyword: rosemary wine lamb chops
Servings: 4
Calories Per Serving: 397 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 shoulder lamb chops (bone-in) approx. 6-8 oz. each, 1" thick
  • 1 teaspoon dried rosemary ground
  • 1 teaspoon dried thyme
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 cloves garlic minced
  • 1½ Tablespoons coconut oil divided use
  • ¼ cup shallots chopped
  • ½ cup red wine
  • ½ cup beef stock
  • 1 Tablespoon butter
US Customary - Metric
Instructions
Make Reduction Sauce:

  1. Melt ½ Tablespoon coconut oil in small saucepan on Medium heat. Add shallots. Cook about 3 minutes, stirring often, until tender/translucent. Add wine and beef broth; stir to combine. Bring liquid to a boil. Once boiling, reduce heat to LOW. Continue cooking until liquid has been reduced by half, THEN add butter; Stir to combine and remove from heat. **Reheat, if necessary, before serving on chops.

Season And Cook Lamb Chops:

  1. Mix rosemary, thyme, salt and pepper in a bowl. Season BOTH sides of lamb chops with mixture. Add minced garlic to the chops; press onto surface to adhere to meat. Let lamb chops rest at room temperature for 10-15 minutes.

  2. Place 1 Tablespoon coconut oil in large skillet and melt it on Medium-high heat. Once oil is really hot (but not smoking), add lamb chops. They should sizzle when they hit the pan. Once in the skillet, let them cook for 3-4 minutes WITHOUT MOVING THEM. This will pan-sear them to a nice brown color on the bottom. Flip chops to the other side; continue to cook second side another 3-4 minutes. When done, lamb should be cooked to an internal temperature of 145°F. 

  3. To serve, place lamb chops onto individual plates. Generously spoon heated sauce over each lamb chop. Serve and enjoy!

Recipe Notes

This caloric calculation was made using four 6 oz. chops as the standard. If using larger (8 oz.) chops, your calorie count will obviously be slightly more.

Nutrition Facts
Rosemary Wine Lamb Chops
Amount Per Serving (1 g)
Calories 397 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 136mg45%
Sodium 476mg21%
Potassium 691mg20%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 43g86%
Vitamin A 100IU2%
Vitamin C 2mg2%
Calcium 40mg4%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Rosemary Wine Lamb Chops are a delicious main dish. Well-seasoned chops are pan-seared, then topped with a simple red wine reduction sauce.


Apr
2022

How To Make Oat Milk

categories: Beverages, Tip Of The Day
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Ever wondered how to make oat milk? It’s EASY! With only 2-3 common ingredients you can make 5 cups of this non-dairy milk alternative.
Ever wondered how to make oat milk? It's EASY! With only 2-3 common ingredients you can make 5 cups of non-dairy milk alternative.

Nowadays there are new options springing up everywhere for non-dairy alternatives for milk, ice cream, etc. I am NOT dairy-free, but I do buy almond milk occasionally, and use it on my cereal or in oatmeal. I became aware of oat milk via commercials on TV and wondered about this product. Truthfully it sounded kind of odd to me, but I was still curious about it.

I discovered a recipe for how to make oat milk in a book by celebrity chef Michael Symon and thought I’d give it a try. Wow! It was SO EASY to make, and costs a fraction of what a carton in the store costs nowadays! It only takes a couple ingredients to make, and it tastes great on my morning cereal. WHO KNEW?

I would like to show you how to make oat milk, as a cheaper alternative to buying it, or as a tasty alternative for those who don’t use dairy products. I think you’ll be surprised how easy and inexpensive it is to make.

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

Soak The Oats

Place 1 cup of old-fashioned oats (not instant!) in a large mixing bowl, and cover with 4 cups of cold water. Stir to combine, then let the oats sit and soak in the water at room temperature for 1 hour. Think of it as a “swimming pool” for oats.

Raw old fashioned oats soak in water for one hour.

Strain The Soaked Oats

After the oats have soaked for an hour, position a fine mesh strainer over a large bowl or sink. Slowly pour the water/oat mixture into the strainer to drain the oats. Give the oats a quick rinse (still in the strainer), then dump the accumulated water in the bowl underneath the strainer. Place the drained oats in a blender.

The water is strained off the soaked oats into a large bowl.The drained oats are placed into a blender.

Ready To Blend

Pour 4 cups of FRESH cold water into the blender with the oats. Add a small pinch of salt and a Tablespoon of raw honey OR real maple syrup to the blender, as well. The blender will be pretty full at this point, so make sure you have a tight fitting lid.

Fresh water, honey and a pinch of salt are added to the oats in the blender.Oats, honey, salt and water in the blender before mixing.

How To Make Oat Milk

Put the lid on the blender and blend the oat milk for 2-3 minutes, until it is completely smooth. Start the blender on low speed, then increase it as you go, eventually blending it on high speed, holding the lid in place while mixing!

After mixing the oat milk is completely smooth and blended.

Once the oat milk is smooth and finished blending, pour it AGAIN through a fine mesh strainer positioned over a large bowl. The oat milk will collect in the bowl underneath the strainer, and any leftover “pulp” will be caught in the strainer. Discard the pulp. Keep the oat milk! Strain the oat milk again, and discard any more pulp left in the strainer. Now it’s done.

Pour the oat milk (using a funnel if you have one) into a bottle or other storage container. The recipe will make about 5 cups of oat milk. A quart jar will hold about 4 cups of the milk, so either use two jars or a larger container.

Oat milk is poured through a fine mesh strainer into bowl, leaving pulp in strainer.A funnel is inserted in a jar and oat milk is poured into the jar through the funnel.

Label the container and place the oat milk in the refrigerator to fully chill. Congratulations! You’ve just learned how to make oat milk! It’s really not difficult at all to make, and will keep for up to 5 days in the refrigerator. Not bad, right?

Once fully chilled, shake the oat milk well before each use to reincorporate the ingredients, as they settle a bit and separate during refrigeration. Once mixed, enjoy it over a bowl of cereal, and take pride in knowing you made it yourself, for a fraction of the price of store-bought oat milk.

It's easy to learn how to make oat milk, and you then store it in a labeled jar in refrigerator.A bowl of cereal topped with some of the oat milk is ready to eat.

I hope you will have the opportunity to try this “recipe” for oat milk, and hope you will be as pleased with the results as I am! Thanks for stopping by today, and I hope you will come back again soon for more recipes. Take care, and have a GREAT day!

Looking For More Tips?

You can find all my tips and recipes in the Recipe Index, located at the top of the page. I have a variety of interesting tips available, 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: “Fix It With Food: More Than 125 Recipes To Address Autoimmune Issues And Inflammation- A Cookbook”, by Michael Symon and Douglas Trattner, page 245, published in 2019 by Clarkson Potter

↓↓ PRINTABLE RECIPE BELOW ↓↓

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How To Make Oat Milk
Prep Time
5 mins
Cook Time
0 mins
Soaking time (Inactive Prep)
1 hr
Total Time
1 hr 5 mins
 

Ever wondered how to make oat milk? It's EASY! With only 2-3 common ingredients you can make 5 cups of non-dairy milk alternative.

Category: Beverage
Cuisine: All Cuisines
Keyword: how to make oat milk
Servings: 5 cups
Calories Per Serving: 74 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup old fashioned oats
  • 4 cups water
  • 1 Tablespoon raw honey OR real maple syrup
  • 1 pinch salt
US Customary - Metric
Instructions

  1. Place 1 cup of old-fashioned oats (not instant!) in a large bowl. Cover with 4 cups of cold water. Stir to combine; let oats soak at room temperature for 1 hour.

  2. Position a fine mesh strainer over a large bowl or sink. Slowly pour water/oat mixture into the strainer to drain off water. Give oats a quick rinse (still in strainer), then dump any accumulated water.

  3. Place drained oats in a blender. Add 4 cups of FRESH cold water into blender, along with salt and raw honey (or real maple syrup).

  4. Put lid on blender. Blend 2-3 minutes, until oat milk is completely smooth. Start on low speed, then increase it as you go, eventually blending it on high speed, holding lid in place while mixing!

  5. Pour oat milk through a fine mesh strainer positioned over a large bowl. Oat milk will collect in the bowl, and any leftover "pulp" will be left in the strainer. Discard pulp. Strain milk again, then pour oat milk through a funnel into bottle or other storage container, with a lid. Refrigerate until fully chilled.

  6. Once fully chilled, shake or stir oat milk well before using to re-blend, as it settles during refrigeration. Oat milk will keep up to 5 days in refrigerator.

Recipe Notes

NOTE: Caloric Calculation made using raw honey.

Nutrition Facts
How To Make Oat Milk
Amount Per Serving (1 cup (8 oz.))
Calories 74 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 18mg1%
Potassium 61mg2%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 4g4%
Protein 2g4%
Vitamin C 1mg1%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Ever wondered how to make oat milk? It's EASY! With only 2-3 common ingredients you can make 5 cups of non-dairy milk alternative.


Apr
2022

Butternut Squash Coconut Curry

categories: Main Dishes, Meatless Meals
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Butternut Squash Coconut Curry, served on a bed of rice, is a delicious, meatless dish, packed with flavor. This simple recipe makes 4 servings.
Butternut Squash Coconut Curry, served on a bed of rice, is a delicious, meatless dish, packed with flavor. Simple recipe makes 4 servings.

If you’re looking for a delicious, flavorful meatless meal, may I suggest trying this recipe for butternut squash coconut curry? It’s really delicious… and honestly, the most difficult thing about the recipe is peeling and cubing the squash! Even though my husband and I love meat, we try to have 1 or 2 “meatless meals” every week, and this recipe fits the bill. 

I’m always on the lookout for vegetarian meals since our youngest son began following that eating path quite a few years ago. I prepared this recipe to see how it tasted, so I could possibly serve it to our son and his girlfriend (also a vegetarian) when they come for dinner in our home. After making this dish and enjoying it several times, I’m confident they would like it, too!

The butternut squash coconut curry is big on flavor! Cubes of tender butternut squash pair well with onions, garlic, ginger, curry spices, vegetable broth and coconut milk for a tasty main dish.

It tastes wonderful, served on a bed of steamed rice. I’m sure if you try it, you’ll enjoy it. Here’s how to make this recipe:

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

Prepare The Butternut Squash

Use a vegetable peeler to remove all the outside peel from a butternut squash. Carefully slice the squash in half lengthwise, from top to bottom.

Remove the seeds and stringy pulp from each piece, then slice the squash into 1″ thick half-rings.

Cut each slice into bite-sized cubes about 1″ in diameter. You will need a total of 4 cups of cubed butternut squash for this dish.

Butternut squash is peeled, halved, de-seeded, then cut into cubes.

Make The Curry Seasoning

Heat coconut oil in a large skillet or saucepan on Medium-high heat. Add chopped onion, minced garlic and grated fresh ginger. Stir to combine, and cook for 3-4 minutes, stirring often, until the onion becomes tender and translucent. Continue stirring, to prevent the garlic from burning and becoming bitter.

Stir curry powder, thyme, and paprika into the onion mixture in the skillet, and continue to cook (and stir), for one more minute.

Chopped onions, garlic and grated ginger are cooked in hot oil in a large skillet.Curry powder, thyme and paprika are added to cooked onion/garlic mixture in skillet.Onions, ginger, garlic and curry spices cook together in skillet for 1 minute.

Cook The Curry

Now add a can of coconut milk (stirred before adding), vegetable broth, and the butternut squash cubes. Stir to combine these ingredients, then bring the liquid to a boil. Once it begins boiling, place a lid on the pan or skillet.

Reduce the heat to LOW heat, and let the butternut squash coconut curry simmer for about 13-15 minutes. Cooking time might vary slightly depending on the size of the squash cubes you’ve added.

When the squash is tender and a knife can easily be inserted without resistance, it is done. You do NOT want the squash to become “mushy”, so keep an eye on it while cooking.

Cubes of butternut squash, canned coconut milk and vegetable broth are added to the skillet.The butternut squash coconut curry is cooked until the squash becomes tender.

The last step is to add chopped cilantro, salt and cayenne pepper to the butternut squash coconut curry. Give it a good stir to combine, make sure it’s heated through, and then it’s ready to serve!

Cilantro, cayenne pepper and salt are stirred into butternut squash coconut curry.

Serving Butternut Squash Coconut Curry

We enjoy this dish, especially when served on top of steamed rice. The blandness of the rice is a good balance to the slightly spicy curry flavor. To serve, divide the butternut squash over rice in serving bowls, then top with the sauce and more chopped cilantro.

Typically curries are usually “swimming” or completely covered in sauce, which is great if you enjoy it that way. For this curry, I spoon lots of the sauce over the rice and butternut squash, but stop short of covering it all up with sauce.

It’s your choice as to how you wish to serve this dish! All I know is which ever way you prefer to serve this butternut squash coconut curry, I believe you’ll enjoy it!

Butternut Squash Coconut Curry is served on top of steamed rice, in a white bowl.The butternut squash is tender and is garnished with chopped cilantro for serving.

Thanks for stopping by, and I hope you will come back again soon! If you enjoy butternut squash, I’m confident you’ll also enjoy Butternut Squash Soup with Bacon, and Maple Butternut Squash with Pecans and Cranberries! 

Take care. Count your many blessings, thank God for them… and have a wonderful day.

Looking For More MEATLESS MEAL Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful meatless main dish recipes you might 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.

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Original recipe source: Michelle Blackwood at: healthiersteps.com/recipe/butternut-squash-coconut-curry/

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Butternut Squash Coconut Curry
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Butternut Squash Coconut Curry, served on a bed of rice, is a delicious meatless dish, packed with flavor.

Category: Main Course
Cuisine: American
Keyword: butternut squash coconut curry
Servings: 4
Calories Per Serving: 202 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 cups butternut squash peeled, de-seeded, cut in 1" cubes
  • 1 Tablespoon coconut oil
  • 1 medium yellow onion finely chopped
  • 1 teaspoon fresh ginger finely grated
  • 4 cloves garlic minced
  • 1¾ Tablespoons curry powder
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • 1 can light coconut milk (14 oz.) stirred before using
  • 1 cup vegetable broth
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper (optional, but good)
  • 2 Tablespoons fresh cilantro leaves chopped + more for garnish, if desired
US Customary - Metric
Instructions

  1. Peel butternut squash, then slice in half lengthwise, from top to bottom. Remove seeds/stringy pulp. Slice into 1" thick half-rings. Cut each slice into 1" cubes.

  2. Heat coconut oil in a large skillet or pan on Medium-High. Add onion, garlic and ginger. Stir to combine; cook 3-4 minutes, stirring often, until onion becomes tender and translucent. Stirring prevents garlic from burning and becoming bitter. Add curry powder, thyme, and paprika to skillet; cook and stir for one minute.

  3. Stir in in coconut milk, vegetable broth, and cubed butternut squash. Stir to combine, then bring liquid to a boil. Place a lid on the pan or skillet. Reduce heat to LOW; let simmer for 13-15 minutes. Cooking time might vary slightly depending on size of the squash cubes. When squash is tender and a knife can be inserted without resistance, it is done. Don't let squash become "mushy", so keep an eye on it while cooking.

  4. Add cilantro, salt and cayenne pepper; stir to combine. It tastes great served on top of steamed rice. Garnish with more cilantro, if desired. Serve hot and enjoy!

  5. Store leftovers up to 3-4 days (covered) in refrigerator. Microwave to reheat.

Nutrition Facts
Butternut Squash Coconut Curry
Amount Per Serving (1 (1/4 of total))
Calories 202 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 10g63%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 905mg39%
Potassium 599mg17%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 5g6%
Protein 2g4%
Vitamin A 15232IU305%
Vitamin C 33mg40%
Calcium 98mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Butternut Squash Coconut Curry, served on a bed of rice, is a delicious,meatless dish, packed with flavor. Butternut Squash Coconut Curry, served on a bed of rice, is a delicious, meatless dish, packed with flavor. Simple recipe makes 4 servings.


Apr
2022

TexMex Veggie Egg Scramble

categories: Breakfast
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TexMex Veggie Egg Scramble is a delicious and filling breakfast, flavored with zucchini, scallions, bell peppers, tomatoes and spices.
TexMex Veggie Egg Scramble is a delicious and filling breakfast, flavored with zucchini, scallions, bell peppers, tomatoes and spices.

My husband and I really enjoy scrambled eggs. Typically we drink coffee and have a bowl of oatmeal, cereal or an English muffin for breakfast, but we DO love a nice big breakfast occasionally.

This recipe for TexMex Veggie Egg Scramble is one I’ve made often. It is quite delicious!

The recipe is simple to prepare, and the hot finished breakfast makes a healthy sized portion to enjoy! How can you go wrong with lots of protein and veggies to start the day? Here’s how to make this breakfast dish.

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

Cook The Veggies

Heat olive oil (or whatever type oil you are using) on Medium heat in a large, non-stick skillet. When the oil is hot, but not smoking, add chopped zucchini, tomatoes, bell pepper and green onions.

Cook the veggies (and stir often) until they become tender (but not mushy).

TIP: If you do not like zucchini, broccoli makes a great substitute and tastes good in this dish, as well! If you don’t enjoy tomatoes with the eggs, you can substitute chopped red bell pepper as well. Just keep the quantity the same for any substitutions, and you will be just fine. You really can’t hurt this egg dish.

Scallions, bell peppers, zucchini and tomatoes are cooked until tender in large skillet.

Prepare The Eggs

While the veggies are cooking, place eggs, garlic powder, ground cumin, paprika, a pinch of salt and pepper, and oregano into a small bowl. Whisk them until fully combined.

Eggs, oregano, garlic powder, cumin, paprika and salt and pepper are combined in a bowl.

Time To Make A TexMex Veggie Egg Scramble!

Put the skillet of veggies back on Medium heat, then pour the egg mixture into the skillet. Cook the TexMex Veggie Egg Scramble until the eggs are set, stirring often to scramble them while they cook.

Beaten, seasoned eggs are added to the cooked veggies in the skillet to cook.Using a spatula to mix and cook the TexMex veggie egg scramble.

Once the TexMex Veggie Egg Scramble is cooked to your desired consistency, remove the skillet from the heat. Take a little bite, and add additional salt and pepper, if desired. Serve the eggs hot. This makes a large serving, and the healthy veggies cooked with the eggs will help to fill you up. 

If you do not want that large of a portion, simply use two eggs. You can also increase the number of eggs to four, then divide the total into two servings. Your choice! 

The TexMex veggie egg scramble on a plate, with blueberries above it.

I hope you have a chance to try this breakfast dish. The veggies add extra flavor and texture to scrambled eggs, and the spices add a nice TexMex touch, too! YUM. Hope you enjoy them. Thanks for stopping by, and have a wonderful 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 you may 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.

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Facebook page: The Grateful Girl Cooks!
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Instagram: jbatthegratefulgirlcooks

Author's signature

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TexMex Veggie Egg Scramble
Prep Time
7 mins
Cook Time
3 mins
Total Time
10 mins
 

TexMex Veggie Egg Scramble is a delicious and filling breakfast, flavored with zucchini, scallions, bell peppers, tomatoes and spices.

Category: Breakfast
Cuisine: American, Southwestern
Keyword: TexMex veggie egg scramble
Servings: 1
Calories Per Serving: 247 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¾ tsp canola oil or other light neutral oil
  • 1/3 cup zucchini diced
  • ⅓ cup green bell pepper seeded, diced
  • ⅓ cup fresh tomatoes diced
  • 1 Tablespoon green onion (scallion) slices white/green parts
  • 3 medium eggs lightly beaten
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon paprika
  • ⅛ teaspoon dried oregano
  • 1 pinch salt and black pepper , season to taste
US Customary - Metric
Instructions

  1. Heat oil on Medium heat in a large, non-stick skillet. When oil is hot, add zucchini, tomatoes, bell pepper and green onions. Cook, stirring often, until they become tender (but not mushy).

    TIP: If you don't like zucchini, broccoli is a great substitute. If you don't like tomatoes, substitute chopped red bell pepper or omit them.

  2. While veggies cook, place eggs, garlic powder, ground cumin, paprika, oregano and a pinch of salt and pepper in a small bowl. Whisk until combined. Put the skillet of veggies back on Medium heat. Pour egg mixture into skillet.

  3. Cook until eggs are scrambled/set, stirring often while they cook. Remove skillet from heat. Take a bite; add additional salt and pepper, if desired. Serve hot.

Recipe Notes

TIP: This makes a large serving. If you do not want that large of a portion, use two eggs. You can also increase the eggs to four, then divide total into two servings. Your choice! 

Nutrition Facts
TexMex Veggie Egg Scramble
Amount Per Serving (1 g)
Calories 247 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 491mg164%
Sodium 197mg9%
Potassium 529mg15%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Protein 18g36%
Vitamin A 1583IU32%
Vitamin C 55mg67%
Calcium 102mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!TexMex Veggie Egg Scramble is a delicious and filling breakfast, flavored with zucchini, scallions, bell peppers, tomatoes and spices.


Apr
2022

Cheesy Garlic Roasted Asparagus

categories: Side Dishes, Vegetable Dishes
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Cheesy Garlic Roasted Asparagus is a delicious veggie dish, that’s oven-roasted and topped with melted mozzarella and Parmesan cheeses.
Cheesy Garlic Roasted Asparagus is a delicious veggie dish, that's oven-roasted and topped with melted mozzarella and Parmesan cheeses.

Do you enjoy fresh asparagus? We really do, especially when it is in season in the Spring, and prices come down for this delicious vegetable. A couple asparagus recipes we really enjoy are cream of asparagus soup and grilled asparagus with lemon and Parmesan! Today I want to share a wonderful recipe I found online (on Pinterest) that’s a yummy way to enjoy fresh asparagus.

Fresh asparagus spears are coated in a garlic/olive oil mixture, oven-roasted, and then coated with Parmesan and mozzarella cheeses. After that, the asparagus is then put back in the oven to melt the cheese. Once melted, and the cheese is bubbly and lightly browned, it’s ready to serve in all it’s cheesy goodness! It’s delicious, and today I want to show you how simple it is to prepare.

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

How To Make Cheesy Garlic Roasted Asparagus

First things first- preheat your oven to 425°F.  It doesn’t take long to prepare the asparagus, and you’ll need the oven hot and “ready to go” once you’re done seasoning them.

This recipe requires one pound of fresh asparagus. Snap or slice off the “woody” ends of the stalks, then discard the ends. Gather the ingredients needed, which are olive oil, minced garlic, salt, pepper, shredded mozzarella cheese and grated Parmesan cheese.

"Woody" ends of fresh asparagus are snapped or cut off.Salt, pepper, olive oil, garlic, mozzarella and Parmesan and asparagus are ingredients used.

Place olive oil and the minced garlic in a small bowl or cup, and stir well to combine. Lay the prepared asparagus stalks in a single layer on a large rimmed baking sheet. Drizzle the olive oil mixture over the asparagus. Toss the asparagus to cover each stalk with the garlic and oil mixture, then place them back in a single layer on the baking sheet.

Minced garlic cloves are combined with olive oil to season asparagus.A garlic and olive oil mixture is drizzled over fresh asparagus before baking.

Ready To Roast

Sprinkle the asparagus spears with salt and black pepper. Now the asparagus is ready to roast in the oven. Bake at 425°F for approximately 12-15 minutes. The asparagus should be tender, but not FRIED.

Keep in mind that the thicker the stalks, the longer it will take them to become tender. Keep an eye on them as they bake, and check on them around 10 minutes into the baking time. When done, remove the pan from the oven.

The asparagus stalks are now seasoned with salt and pepper.

Final Step – Add The Cheeses

Sprinkle the grated Parmesan cheese and then the shredded mozzarella cheese across the middle section of the asparagus spears (as shown below). I like to keep the bottom and the top of the asparagus free of cheese (for presentation). Feel free to totally cover the asparagus with cheese, if you prefer.

Place the pan back into the oven and continue baking for a couple of minutes, until the cheese has fully melted. Once melted, turn the oven broiler on, and place the baking sheet 4-5 inches away from the heating element. Broil only until the cheese is bubbling and has turned golden brown on top. Please keep an eye on it, because you do NOT want it to burn under the broiler!

A layer of Parmesan and mozzarella cheeses are added to roasted asparagus.Cheesy Garlic Roasted Asparagus, hot out of the oven, and ready to serve.

Time To Eat Some Cheesy Garlic Roasted Asparagus!

Remove the baking sheet from the oven, and transfer the cheesy garlic roasted asparagus to individual plates (or a serving platter) using a large spatula. I separate up a section (or serving) at a time, and move it to our plates. When I photographed this dish, we enjoyed it served with pan seared Creole salmon, and it was a great pairing!

A portion of the cheesy garlic roasted asparagus is served alongside salmon on plate.

Thanks for stopping by, and I truly hope you have the opportunity to make this delicious cheesy garlic roasted asparagus side dish! Take care, have a great day, and please come back soon for more family-friendly recipes. May God bless you and those you love.

Looking For More ASPARAGUS Recipes?

You can find ALL of my recipes in the Recipe index, located at the top of the page. I have a wonderful variety of other vegetable side dish recipes for you to enjoy, including these asparagus recipes:

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: Meaghan, at: https://4sonrus.com/garlic-roasted-cheesy-sheet-pan-asparagus/

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Cheesy Garlic Roasted Asparagus
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Cheesy Garlic Roasted Asparagus is a delicious veggie dish, that's oven-roasted and topped with melted mozzarella and Parmesan cheeses.

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: cheesy garlic roasted asparagus
Servings: 4
Calories Per Serving: 219 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound fresh asparagus woody ends removed
  • 2½ Tablespoons extra virgin olive oil
  • 2 Tablespoons minced garlic
  • ½ teaspoon salt or seasoned to taste
  • ½ teaspoon black pepper or seasoned to taste
  • ⅓ cup grated Parmesan cheese
  • 1 cup shredded low-fat mozzarella cheese
US Customary - Metric
Instructions

  1. Preheat oven to 425°F. 

  2. Mix olive oil and garlic in small bowl. Lay asparagus spears on large baking sheet in a single layer. Drizzle with olive oil/garlic. Toss asparagus to cover with oil; put back in a single layer. Sprinkle with salt and pepper.

  3. Bake at 425°F for 10-15 minutes, until tender, but not fried. Thicker spears will take longer to become tender. Keep an eye on them as they bake; once tender, remove from oven.

  4. Evenly spread Parmesan and mozzarella across middle section of asparagus. Put pan back in oven: bake 1-2 minutes, until cheese melts. Turn oven broiler on; place pan 4-5 inches away from heating element. Broil until cheese is bubbling and golden brown on top. Keep an eye on it, because you don't want it to burn!

  5. Remove pan from oven; use spatula to transfer asparagus to plates. Enjoy!

Nutrition Facts
Cheesy Garlic Roasted Asparagus
Amount Per Serving (1 (1/4 of total))
Calories 219 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 25mg8%
Sodium 615mg27%
Potassium 302mg9%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 3g3%
Protein 12g24%
Vitamin A 1067IU21%
Vitamin C 9mg11%
Calcium 337mg34%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cheesy Garlic Roasted Asparagus is a delicious veggie dish, that's oven-roasted and topped with melted mozzarella and Parmesan cheeses.