Feb
2022

Simple Szechuan Noodles

categories: Asian, Main Dishes
12 Shares
Pin12
Share
Tweet
Yum
Email

Simple Szechuan Noodles is an easy to make, flavorful and delicious main dish which can be prepared and on the table in about 20 minutes!
Simple Szechuan Noodles is an easy to make, flavorful and delicious main dish which can be prepared and on the table in about 20 minutes!

Today I want to share a scrumptious recipe that is not only delicious, but really easy to prepare! I found the original recipe in a library book I had checked out and thought it sounded really good. After making only a couple simple changes, my husband and I tried the recipe and thought it was fabulous!

The recipe makes 6 decent-sized portions (or 4 large servings if you want a ton of noodles!), and can be easily cut in half OR doubled to feed less or more people.

Simple Szechuan noodles can be easily prepared in about 20 minutes, which makes it a wonderful “busy night” dinner. There is a small amount of finely diced ham in the meal, but if you are a vegetarian, omit it, and you will still enjoy this flavor-packed dish!

The recipe is fairly simple in that it basically involves 3 steps: 1) cook noodles, 2) cook sauce while noodles cook, and 3) combine the two, heat and serve!

It is really that easy to make simple Szechuan noodles, which are not too spicy at all (in case you’re wondering!). Here’s how to make this recipe:

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

Cook The Noodles

Cook fettucine noodles until tender, in a large saucepan full of boiling water, according to the instructions on the box. This generally takes 12-14 minutes.

While the noodles are cooking, prepare the Szechuan sauce, so it will be ready once the noodles are done.

Noodles are cooked in boiling water until tender.

Prepare Szechuan Sauce While The Noodles Cook

NOTE: **When I photographed this recipe, I cut the recipe in half, so my photos reflect the reduced amount!** 

While the pasta cooks, you have time to make the simple Szechuan sauce. In a large skillet, heat 1 Tablespoon oil over MEDIUM heat until hot, but not smoking.

Add the chopped green onions, and stir-fry them in the hot oil for about 1 minute, stirring as they cook.

Turn the heat down to LOW. Add the minced ham, chopped peanuts, sesame seeds, soy sauce, vinegar, honey, ketchup, sesame oil, chili flakes and Tabasco sauce to the skillet.

Stir to combine these ingredients and let them simmer for 2-3 minutes, stirring often. After they’ve cooked, add the chopped celery, stir to combine, and let it continue to cook for 1-2 minutes.

Chopped green onions are stir-fried in oil in a large skillet.Sesame seeds are added to the Szechuan sauce in a large skillet.Chopped celery is added to the Szechuan sauce and cooked before noodles are added.

Time To Put This Dish Together!

When the noodles are finished cooking (tender to the bite), drain them. Put them back into the pan and toss them with the remaining 1 Tablespoon of oil.

Add the noodles to the skillet. Use tongs to mix and combine the sauce fully with the noodles. Heat the simple Szechuan noodles through on low heat for 1-2 minutes, tossing often until fully heated through.

Hot drained pasta is added to the Szechuan sauce, creating simple Szechuan noodles.

Serve The Simple Szechuan Noodles

As soon as the noodles are heated through, you are ready to serve this delicious dish! Place portions onto serving plates or into bowls, making sure to spoon up the sauce onto the noodles.

Garnish each serving with additional chopped peanuts, sesame seeds and chopped green onions, if desired. Serve immediately while noodles are hot and yummy!

A white bowl, full of simple Szechuan noodles, which are ready to eat.Simple Szechuan Noodles are served, topped with peanuts, green onions and sesame seeds.

I hope you have the chance to make these yummy, simple Szechuan noodles! They are filled with flavor, but not too spicy at all. I’m confident you will love not only the taste, but just how easy this recipe is to make!

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

Looking For More Delicious ASIAN Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Recipe adapted from: The cookbook “Country Living Made Easy”, page 344, published by Firefly Books, 2013

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Simple Szechuan Noodles
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

Simple Szechuan Noodles is an easy to make, flavorful and delicious main dish which can be prepared and on the table in about 20 minutes!

Category: Main Dish
Cuisine: American
Keyword: simple Szechuan noodles
Servings: 6
Calories Per Serving: 447 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound fettucine pasta or Chinese noodles
  • 2 Tablespoons vegetable oil divided use
  • 4 green onions (white and green parts) chopped
  • ½ cup minced cooked ham
  • ¼ cup chopped peanuts dry roasted or salted
  • ⅓ cup sesame seeds
  • ⅓ cup low-sodium soy sauce
  • 2 Tablespoons ketchup
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon honey
  • ⅛ teaspoon sesame oil
  • ⅛ teaspoon red chili pepper flakes
  • 2 shakes Tabasco sauce or other hot sauce
  • ⅔ cup chopped celery
OPTIONAL GARNISH: sprinkle with additional chopped peanuts, sesame seeds and chopped green onions
    US Customary - Metric
    Instructions

    1. Cook pasta in boiling water until tender in large saucepan, according to instructions on box (usually 12-14 minutes).

    2. While pasta cooks, make Szechuan sauce. In a large skillet, heat 1 Tablespoon oil over medium heat until hot, but not smoking. Add green onions; stir-fry them in oil for 1 minute, stirring often. Turn heat to Low. Add ham, peanuts, sesame seeds, soy sauce, vinegar, honey, ketchup, sesame oil, chili flakes and Tabasco sauce. Stir to combine; simmer for 2-3 minutes, stirring often. Add celery; stir to combine; cook for another minute or so.

    3. When noodles are done (tender to the bite), drain them. Put drained noodles back into pan; toss with remaining 1 Tablespoon oil. Add noodles to Szechuan sauce; use tongs to fully mix/combine sauce with noodles. Heat on low heat for 1-2 minutes, tossing often until heated through.

    4. Transfer noodles and sauce to serving dish(es). Optional-Garnish each portion with peanuts, sesame seeds and green onions, if desired. Serve immediately.

    Nutrition Facts
    Simple Szechuan Noodles
    Amount Per Serving (1 (1/6 of total))
    Calories 447 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 3g19%
    Trans Fat 1g
    Polyunsaturated Fat 6g
    Monounsaturated Fat 5g
    Cholesterol 69mg23%
    Sodium 721mg31%
    Potassium 361mg10%
    Carbohydrates 62g21%
    Fiber 5g21%
    Sugar 5g6%
    Protein 16g32%
    Vitamin A 216IU4%
    Vitamin C 2mg2%
    Calcium 125mg13%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Simple Szechuan Noodles is an easy to make, flavorful and delicious main dish which can be prepared and on the table in about 20 minutes!


    Feb
    2022

    Cannellini Bean Salad

    categories: Appetizers, Salads, Vegetable Dishes
    8 Shares
    Pin8
    Share
    Tweet
    Yum
    Email

    Cannellini Bean Salad with tomatoes, onion, olive oil, balsamic, vinegar and garlic is easy to make and delicious as a salad topper OR a dip!
    Cannellini Bean Salad with tomatoes, onion, olive oil, balsamic, vinegar and garlic is easy to make and delicious as a salad topper OR a dip!

    Today I want to share with you a recipe for cannellini bean salad. It’s SUPER EASY to make in just a couple minutes, and can be enjoyed as is, OR on top of mixed greens (delicious) OR served as a dip with pita chips, etc. However you choose to serve it, the flavors are wonderful, and I’m confident you’ll enjoy this simple salad!

    I found the original recipe in one of the cookbooks I own called “100 Days Of Real Food”, by Lisa Leake. It’s a great cookbook for those looking to cook with wholesome family-friendly foods. She serves this salad as a dip, which we love, but I’ve found I enjoy it the most served as a topper over a mixed green salad.

    The beans and the delicious dressing they are covered with make it a double whammy salad. Lots of protein and fiber is provided from the beans and tomatoes, onions, garlic, olive oil, balsamic vinegar with seasoning create a salad dressing! It’s a win-win, no matter how you serve it! Here’s how to make this delicious vegetarian and gluten-free salad:

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

    How To Make This EASY Cannellini Bean Salad

    Drain, and then rinse one can (approx. 15 oz.) of cannellini beans. After the beans are drained and rinsed well, place them into a small or medium-sized serving bowl.

    Cannellini beans are drained from the can and rinsed well before making the salad.

    Add the rest of the ingredients to the bowl of drained cannellini beans. The remaining ingredients are tomato, red onion, garlic, olive oil, balsamic vinegar, salt and black pepper. Stir, to fully combine these ingredients. 

    At this point the cannellini bean salad is finished and can be served immediately. Stir the ingredients a couple of times to keep the beans coated with the simple dressing. OPTIONAL: Cover the bowl and let the flavors “mingle” in the refrigerator for 20-30 minutes before serving, for even more flavor. Your choice!

    All the ingredients for the cannellini bean salad are combined in a bowl.

    Enjoy This Salad On Mixed Greens! 

    My favorite way to enjoy the cannellini bean salad is to place a portion on a bed of chilled mixed greens. Stir the beans before serving, and don’t forget to spoon some olive oil/balsamic dressing (from the bottom of the bowl) on top. 

    The beans provide fiber and protein, and the red onion, garlic and tomato add flavor, texture and color. Another added bonus is that the oil/balsamic mixture creates a simple, but delicious salad dressing, so there’s no need to add any. It’s delicious, just as it is!

    Cannellini bean salad is served as a topper for a mixed green salad.

    Cannellini Bean Salad Can Be Served As A DIP, Too!

    My husband enjoys the cannellini bean salad served as a dip, too! Just stir it well, and serve it with pita chips, crackers or pieces of firm, crusty bread! It’s a simple, yet tasty dip I’m sure you will enjoy! This easy salad (or dip) has a lot of flavor!

    The cannellini bean salad can be served as a dip with pita chips, crackers or crusty bread.A bowl of cannellini bean salad ready to be served as a dip or eaten as is.

    Thank you for stopping by today. I hope you’ll try this easy to prepare dish, and trust you will enjoy it as much as we do. It should keep well (covered) in the refrigerator for up to 4-5 days. Please come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

    Looking For More SALAD Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious salad 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: The cookbook “100 Days Of Real Food”, by Lisa Leake, page 195, published by Harper Collins Publishers in 2014

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    PRINT
    Cannellini Bean Salad
    Prep Time
    10 mins
    Cook Time
    0 mins
    Total Time
    10 mins
     

    Cannellini Bean Salad with tomatoes, onion, olive oil, balsamic, vinegar and garlic is easy to make and delicious as a salad topper OR a dip!

    Category: Appetizer, Salad
    Cuisine: American
    Keyword: cannellini bean salad
    Servings: 4
    Calories Per Serving: 190 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 15 ounces cannellini beans drained/rinsed
    • 1 medium tomato chopped
    • ⅓ cup red onion diced
    • 2 garlic cloves minced
    • 3 Tablespoons extra virgin olive oil
    • 2 Tablespoons balsamic vinegar
    • ¼ teaspoon salt use more if needed, to taste
    • ¼ teaspoon ground black pepper
    US Customary - Metric
    Instructions

    1. Drain and rinse cannellini beans. Place the beans in a small or medium-sized serving bowl.

    2. Add remaining ingredients, and stir to fully combine. Serve and enjoy! OPTIONAL: If desired, cover and refrigerate for 20-30 minutes for flavors to mingle.

    3. Can be served as a dip with pita bread, crackers or crusty slices of bread OR as a salad topper, OR eaten as is. If using as a salad topper, be sure to spoon some olive oil/balsamic dressing (from bottom of the bowl) over the salad.

    4. Store leftovers (covered) in refrigerator for up to 4-5 days.

    Recipe Notes

    NOTE: Canned cannellini beans vary in weight from 15 ounces up to 15.5 ounces. Use a whole can; the various weights will all work just fine!

    Nutrition Facts
    Cannellini Bean Salad
    Amount Per Serving (1 (1/4 of total))
    Calories 190 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 8g
    Sodium 378mg16%
    Potassium 109mg3%
    Carbohydrates 21g7%
    Fiber 6g25%
    Sugar 3g3%
    Protein 6g12%
    Vitamin A 257IU5%
    Vitamin C 6mg7%
    Calcium 76mg8%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Cannellini Bean Salad with tomatoes, onion, olive oil, balsamic, vinegar and garlic is easy to make and delicious as a salad topper OR a dip!


    Feb
    2022

    Tasty Turkey Chili

    categories: Main Dishes, Soups, Turkey
    11 Shares
    Pin11
    Share
    Tweet
    Yum
    Email

    Make a pot of tasty turkey chili with fresh veggies, spices, pinto beans and black beans. Chili is easy to make, filling, and tastes great!
    Make a pot of tasty turkey chili with fresh veggies, spices, pinto beans and black beans. Chili is easy to make, filling, and tastes great!

    I don’t know about where you live, but it has been cold here the past few weeks in Oregon. It’s been so cold each morning while walking our dog that I leave our house bundled up, from head to toe. My husband and I have been craving hot, comfort food meals lately due to the cold of Winter. We’ve enjoyed eating LOTS of tasty turkey chili in the past month or two!

    This is a simple soup to make, and the end result is a delicious, wonderfully spiced turkey chili I think you will enjoy. Ground turkey and black and pinto beans provide protein and fiber, so it is a filling soup. Lots of fresh veggies such as tomatoes, celery, onions, and bell peppers contribute to the texture and taste of this chili, as well.

    I came up with this this soup recipe after looking at lots of different recipes (including my Mom’s- a family favorite), added some new ingredients or spices here and there, and ended up with this tasty turkey chili! It’s delicious! Here’s how to make it:

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

    Prepare The Spice Mix

    Place the chili powder, cumin, paprika, oregano, and cayenne pepper in a small bowl. Stir to fully combine these spices, then set aside. This will be the spice mix you will use to season the chili.

    Chili powder, cumin, paprika, cayenne pepper and oregano are used to make spice mix for chili.

    Cook The Turkey

    Spray a large saucepan generously with non-stick spray.  Add one pound of ground turkey. Stir and cook on high heat until the meat has turned light brown in color and is cooked through. This usually takes about 5 minutes. Drain and discard any grease, then transfer the turkey to a bowl or plate, and cover.

    Ground turkey is cooked until lightly browned and cooked through, in large saucepan.

    Okay- Let’s Make Some Tasty Turkey Chili

    Add a teaspoon of butter to the saucepan, and allow to melt over low heat. Stir in chopped onion, celery and red bell pepper. Cook  on LOW heat for 4 -5 minutes, stirring the veggies often until the onions are translucent. Add minced garlic to the pan and cook for an additional 30 seconds, stirring so the garlic doesn’t burn. Note: You can substitute green bell peppers for the red OR use a combination of red and green.

    Chopped onion, red bell peppers and celery are cooked until softened in saucepan.Minced garlic is added to the cooked vegetables during the last minute of cooking.

    Pour the spice mixture into the pan of cooked veggies. Stir to cover the veggies with the spices. Add fresh chopped tomatoes (or canned, if using), chicken broth, and 3 cups of water to the pan. Stir well, to combine ingredients. Bring this mixture to a boil, then let it simmer (uncovered) for about 20 minutes.

    NOTE: If you don’t have access to enough fresh tomatoes (2½ cups chopped), you can substitute a 28 oz. can of diced tomatoes (+ juice), and it will taste great in this chili, too! I do this often, as well.

    Homemade seasoning mix is added to the sautéed veggies in the saucepan.Chopped fresh tomatoes are added to the saucepan with cooked veggies and spices.

    Final Steps Before Serving

    Now it’s time to finish cooking this tasty turkey chili! Add the cooked turkey back into the pan, followed by the drained black beans and pinto beans. Stir well, to combine all ingredients. Take a taste, and add additional salt at this point, if desired.

    Cook the tasty turkey chili for about 10 more minutes on MEDIUM heat to ensure it is fully heated through.

    Cooked ground turkey is added to the chili.

    Pinto and black beans are added, to finish the tasty turkey chili.

    Time For A Bowl Of Tasty Turkey Chili!

    Once the tasty turkey chili is hot, it’s time to serve it up and ENJOY! It tastes delicious as is, but feel free to top it with grated cheese or a dollop of sour cream if you want! Yum!

    A soup mug holds a serving of the hot and tasty turkey chili, ready to eat.

    I really hope you enjoy this tasty turkey chili. We love the leftovers for quick lunches, too! For us, it is a nice change from beef chili, and is a bit more healthy, thanks to the use of turkey. Thanks for stopping by, and I hope you’ll come back again soon for more delicious, family-friendly recipes. Have a GREAT day!

    Looking For More SOUP Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a broad variety of soup 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

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    PRINT
    Tasty Turkey Chili
    Prep Time
    10 mins
    Cook Time
    35 mins
    Total Time
    45 mins
     

    Make a pot of tasty turkey chili with fresh veggies, spices, pinto beans and black beans. Chili is easy to make, filling, and tastes great!

    Category: Main Dish, Soup
    Cuisine: Mexican
    Keyword: tasty turkey chili
    Servings: 6
    Calories Per Serving: 264 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Spice Mix:
    • 2 teaspoons chili powder
    • 1¼ teaspoons ground cumin
    • 1 teaspoon paprika
    • ½ teaspoon dried oregano
    • ⅛ teaspoon cayenne pepper
    For Rest Of Chili:
    • 1 pound ground turkey
    • salt/pepper for seasoning turkey, to taste
    • 1 teaspoon butter
    • 1 cup chopped yellow onion
    • 1 cup chopped red bell pepper or combo of red/green
    • ½ cup chopped celery
    • 1 Tablespoon minced garlic
    • 2½ cups fresh chopped tomatoes or 28 oz. can diced +juice
    • ½ cup low sodium chicken broth
    • 3 cups water
    • 15..25 ounce can black beans , rinsed/drained
    • 15.5 ounce can pinto beans rinsed/drained
    • additional salt if needed, to taste
    US Customary - Metric
    Instructions

    1. Place chili powder, cumin, paprika, oregano, and cayenne pepper in a small bowl. Stir to combine, then set aside.

    2. Spray large saucepan with non-stick spray.  Add ground turkey; stir/cook on high heat until it turns light brown in color and is cooked through (about 5 min.). Drain and discard any grease, then transfer turkey to a bowl or plate, and cover.

    3. Add butter to saucepan; melt over low heat. Stir in chopped onion, celery and red pepper. Cook  on LOW heat 4 -5 minutes, stirring often until onions are translucent. Add garlic; cook for 30 seconds, stirring so garlic doesn't burn.

    4. Add spices; stir to combine. Now add fresh tomatoes (or canned, if using), chicken broth, and 3 cups of water to pan. Stir well, to combine ingredients. Bring to a boil, then let simmer (uncovered) for about 20 minutes.

    5. Add cooked turkey back into pan, followed by black beans and pinto beans. Stir well, to combine. Taste; add additional salt, if desired. Cook chili about 10 more minutes on MEDIUM heat to ensure it's fully heated through. Serve, and enjoy!

    Recipe Notes

    NOTE: Approximately 1½ cups per serving. Salt was not calculated in the sodium percentage as amounts people use may vary greatly.

    Nutrition Facts
    Tasty Turkey Chili
    Amount Per Serving (1 (1/6 of total))
    Calories 264 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g6%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 43mg14%
    Sodium 551mg24%
    Potassium 1048mg30%
    Carbohydrates 33g11%
    Fiber 11g46%
    Sugar 6g7%
    Protein 28g56%
    Vitamin A 2067IU41%
    Vitamin C 51mg62%
    Calcium 101mg10%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a pot of tasty turkey chili with fresh veggies, spices, pinto beans and black beans. Chili is easy to make, filling, and tastes great!


    Feb
    2022

    Cheesy Vegetable Casserole

    categories: Vegetable Dishes
    9 Shares
    Pin9
    Share
    Tweet
    Yum
    Email

    Cheesy Vegetable Casserole is an easy side dish to make, with red potatoes, cauliflower, asparagus and carrots baked in a yummy cheese sauce.
    Cheesy Vegetable Casserole is an easy side dish to make, with red potatoes, cauliflower, asparagus and carrots baked in a yummy cheese sauce.

    Looking for a tasty way to get your kids (or even other adults) to eat their vegetables? Why not bake them in a luscious cheese sauce! Every now and then it takes either twisting their arms OR a great cheesy sauce to entice them, right? RIGHT! Once again, I found this recipe in an OLD recipe box, handwritten on a 3×5 index card, so I don’t know where it originated from, but it sure is good.

    This recipe is a simple baked veggie casserole I think you, and those you love, will enjoy. Potatoes, asparagus, cauliflower and baby carrots are par-boiled for a very short time, them covered in a simple cheese sauce and baked. That’s it! The end result is a delicious vegetable casserole that pairs well with beef, chicken, lamb, and pork! YUM! Here’s how to make this cheesy vegetable casserole which can feed 6 (or 2, with great tasting, easy to reheat leftovers!).

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

    Cook The Fresh Veggies Until Tender

    Preheat your oven to 350°F. before starting this recipe. Place small red potatoes (whole), cauliflower florets, baby carrots and sliced asparagus pieces in a large saucepan or Dutch oven. Cover completely with water, and bring to a boil on medium-high heat. Once the water is boiling, cook the veggies for 7-8 minutes, or until they become crisp-tender. When done, the potatoes should be able to be easily pierced with a sharp knife. Drain the cooked veggies in a strainer.

    Butter or spray a 2 quart baking dish on the bottom and sides with non-stick spray. Place all the vegetables in the baking dish, spreading them so they are evenly distributed. Set aside. 

    Cauliflower florets, carrots, asparagus and red potatoes are par-boiled in water until tender.

    Make The Cheese Sauce

    In a separate saucepan, melt 3 Tablespoons butter on medium heat. Sprinkle the melted butter with 3 Tablespoons all purpose flour, then stir to fully combine. Pour 2 cups of milk into the saucepan and stir again, to combine these ingredients. Cook, stirring often, until the sauce has thickened.

    Season the sauce with salt, pepper and garlic powder, to suit your taste. Add grated cheddar cheese to the sauce and cook, stirring until the cheese has fully melted

    Flour is stirred into melted butter to start making a cheese sauce for the vegetables.Milk is added to a butter and flour mixture in a saucepan.Grated cheddar cheese is stirred into the thickened white sauce in saucepan.

    Finishing The Cheesy Vegetable Casserole

    Pour the hot cheese sauce evenly over the top of the veggies in the buttered/greased baking dish. Try to get all the veggies covered in sauce. Sprinkle chopped fresh cilantro on top of the cheesy vegetable casserole.

    Par-boiled veggies are placed in a buttered 2 quart baking dish.Cheese sauce is poured over the top of the veggies in the baking dish, to cover.

    Bake The Cheesy Vegetable Casserole

    Place the baking dish on the middle rack of the preheated 350°F. oven. Bake at 350°F., uncovered, for 20-22 minutes. When done, the sauce should be bubbly around the edges of the baking dish. The sauce will not brown very much. Remove the casserole to a hot pad or wire rack and let it cool for 3-4 minutes before serving.

    Chopped cilantro is sprinkled on top of the cheesy vegetable casserole before baking.

    Ready To Serve

    After the cheesy vegetable casserole has been allowed to cool for 3-4 minutes, it is ready to serve. Spoon out portions onto individual serving plates, trying to evenly distribute the various veggies. The veggies should be very tender and be coated in the rich, velvety cheese sauce. Serve alongside your favorite meat dishes… and enjoy!

    After baking, the cheesy vegetable casserole cools for 3-4 minutes on a wire rack.Cauliflower, potatoes and carrots are covered in a creamy cheese sauce.A portion of the cheesy vegetable casserole is served on a white plate.

    I hope you enjoy this veggie dish. We think it is really good, and trust you will find it delicious, too. Thank you for stopping by. I hope you will come back again soon for more family-friendly recipes. Have a GREAT day, and remember to thank God for the many blessings that come your way today.

    Looking for More VEGETABLE Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy veggie dishes 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: unknown (handwritten recipe card found in an OLD recipe box-no source noted)

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    PRINT
    Cheesy Vegetable Casserole
    Prep Time
    15 mins
    Cook Time
    20 mins
    Total Time
    35 mins
     

    Cheesy Vegetable Casserole is an easy side dish to make, with red potatoes, cauliflower, asparagus and carrots baked in a yummy cheese sauce.

    Category: Side Dish, Vegetable Dish
    Cuisine: American
    Keyword: cheesy vegetable casserole
    Servings: 6
    Calories Per Serving: 337 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Baking Dish:
    • 8 small red potatoes
    • 1 small cauliflower ,broken into florets
    • 8 baby carrots
    • 4 stalks fresh asparagus cut in 2" pieces ("woody" ends discarded)
    • butter OR non-stick baking spray to grease bottom/sides of baking dish
    For Cheese Sauce:
    • 3 Tablespoons butter
    • 3 Tablespoons all purpose flour
    • 2 cups milk 1% or 2%
    • salt/pepper/garlic powder used to season sauce to taste
    • ¾ cup grated cheddar cheese
    • 2 Tablespoons fresh chopped cilantro
    US Customary - Metric
    Instructions

    1. Preheat oven to 350°F. Butter or use non-stick spray to coat a 2 quart baking dish on bottom/sides.

    2. Place red potatoes, cauliflower florets, baby carrots and sliced asparagus pieces in large saucepan/Dutch oven. Cover with water; bring to a boil on medium-high heat. Once boiling, cook veggies for 7-8 minutes, or until crisp-tender. When done, potatoes can be easily pierced with a sharp knife. Drain veggies; put in baking dish, spreading to evenly distribute. Set aside.

    3. In separate saucepan, melt 3 T. butter on medium heat. Add flour; stir to combine. Pour milk into pan; stir again, to combine. Cook, stirring often, until sauce thickens. Season to taste with salt, pepper and garlic powder. Add grated cheddar cheese; cook, stirring until cheese has fully melted. Pour cheese sauce evenly over veggies to cover. Sprinkle casserole with cilantro.

    4. Place dish on middle rack in oven. Bake at 350°F. (uncovered) for 20-22 minutes. Casserole will be bubbly around edges. Transfer dish to wire rack; let cool 3-4 minutes. before serving. Serve, and enjoy!

    Nutrition Facts
    Cheesy Vegetable Casserole
    Amount Per Serving (1 (1/6 of total))
    Calories 337 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 8g50%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 36mg12%
    Sodium 627mg27%
    Potassium 1347mg38%
    Carbohydrates 47g16%
    Fiber 5g21%
    Sugar 9g10%
    Protein 12g24%
    Vitamin A 2341IU47%
    Vitamin C 42mg51%
    Calcium 238mg24%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Cheesy Vegetable Casserole is an easy side dish to make, with red potatoes, cauliflower, asparagus and carrots baked in a yummy cheese sauce.

     


    Feb
    2022

    Creamy Honey Dijon Pork Chops

    categories: Main Dishes, Pork
    8 Shares
    Pin8
    Share
    Tweet
    Yum
    Email

    Creamy Honey Dijon Pork Chops are easy to prepare pork cutlets which are pan-seared, then covered with a simple, delicious honey Dijon sauce.
    Creamy Honey Dijon Pork Chops are easy to prepare pork cutlets which are pan-seared, then covered with a simple, delicious honey Dijon sauce.

    Today I want to share a delicious recipe for tender, juicy pork chop cutlets coated in creamy honey mustard sauce! The recipe for Creamy Honey Dijon Pork Chops is easy! They can be cooked and on the table in about 20 minutes!

    Using what are commonly called “pork cutlets” (boneless pork chops about ½” thick), allows for less cooking time, which works for me! The pork chops are quickly seared in olive oil and butter, then topped with a simple 3-ingredient sauce to finish cooking. It really couldn’t be any easier to prepare, and the pork chops are juicy, tender, and taste GREAT! Let me show you how to make them in practically no time at all!

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

    Preparing The Pork Chops For Pan-Searing

    The pork chops should be about ½” thick. They are sometimes called “pork cutlets” at the store, and they are thinner than other types of pork chops. We are using these pork chops to ensure less cooking time. Okay? Remember- if you are using thicker chops, your cooking time will need to be increased! My husband and I eat only ONE pork chop, but this recipe can be easily doubled for more people or big appetites!

    Place the boneless pork chops on a sheet of plastic wrap. Use a meat mallet and pound down the meat on both sides with the sharp ends to help tenderize the pork chops. Once done, trim off any extra fat you find clinging onto the edges of the chops.

    Measure flour, salt and pepper onto a large plate, and give it a stir to combine. Dredge the pork chops through the flour mixture (one at a time) to ensure all sides of the pork chops are covered with the flour mixture. Shake off any excess flour and place pork chop aside while you repeat the process with the other pork chop (or chops). Now it’s time to pan-sear them!

    Boneless pork chops are tenderized using a meat mallet.The pork chops are dredged in a flour/salt/pepper mixture until covered.

    Ready To Pan-Sear

    Heat extra virgin olive oil and butter in a large skillet on medium-high heat. Once butter has melted and the skillet is really hot (but not smoking), carefully add the pork chops. They should sizzle when added to the hot oil/butter in the skillet. Don’t move the chops around in the skillet… just let them sear in the pan. This helps to give the meat a nice golden brown “crust”.

    Cook the chops for 4 minutes, then carefully flip them over to the other side and cook for 4 more minutes. They pork cutlets should have a nice golden brown color when done. Transfer the pork chops to a plate and cover, to keep them warm.

    Seasoned/floured pork chops are pan-seared in a skillet with oil and butter.Golden brown pork chops pan-searing in a large skillet.

    Make The Creamy Honey Dijon Sauce

    Without cleaning the pan, use the same skillet to make the quick and easy creamy honey Dijon sauce. Turn the heat to MEDIUM and add the whipping cream, Dijon mustard and honey to the skillet. Whisk well, to combine ingredients. Let the sauce simmer, stirring often, for one minute.

    Whipping cream, honey and Dijon mustard are added to the skillet to make a sauce.The creamy honey Dijon sauce is whisked until creamy and ready for pork chops to be added.

    Back Into The Sauce Go The Pork Chops

    Carefully place the pork chops back into the skillet with the sauce. Spoon sauce over the top of the chops, to cover. Place a lid on the skillet PARTWAY (don’t fully cover). Let the meat simmer on medium heat for 5-6 more minutes to cook the creamy honey Dijon pork chops fully through.

    During the cooking time, take the lid off and add more sauce to the top of the chops, then partly cover the skillet and finish cooking. When done, remove the skillet from the heat. The pork chops should have an internal temperature of 145°F. Because pork “cutlets” are thinner than other pork chops, they require less cooking time to reach temperature, which is a win-win in my book!

    Pan-seared pork chops are added back into the skillet with creamy sauce and cooked.Creamy honey Dijon pork chops continue cooking in the sauce until done.

    Serve And Enjoy The Creamy Honey Dijon Pork Chops

    To serve the creamy honey Dijon pork chops, spoon some of the sauce over each piece. Garnish each portion with fresh thyme leaves or flat leaf Italian parsley. The green color of the parsley give the pork chops a pop of color, which we like!

    Place a pork chop on each plate, adding additional sauce, if desired. Serve while hot, and enjoy! The pork chops should be tender, juicy, and have wonderful flavor, thanks to the tasty sauce it cooked in! I really hope you like them, because we sure do! We enjoyed them served with fresh asparagus and a stuffed sweet potato half on the side. YUM!

    Chopped flat leaf parsley is sprinkled on top of the Creamy Honey Dijon Pork Chops before serving.Creamy Honey Dijon Pork Chops are served, with asparagus and sweet potato on the side.

    I hope you like making and eating this delicious pork chop dish! We really do enjoy it, and trust you will, too! Thanks for stopping by today, and I hope you will come back again soon for more family-friendly recipes. Take care, and have a wonderful day.

    Looking For More PORK CHOP Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious pork chop 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.

    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 Milena and Chris Perrine at:  craftbeering.com/thin-pork-chops-recipe-honey-mustard-cream-sauce/:

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    PRINT
    Creamy Honey Dijon Pork Chops
    Prep Time
    5 mins
    Cook Time
    14 mins
    Total Time
    19 mins
     

    Creamy Honey Dijon Pork Chops are easy to prepare pork cutlets which are pan-seared, then covered with a simple, delicious honey Dijon sauce.

    Category: Main Course
    Cuisine: American
    Keyword: creamy honey dijon pork chops
    Servings: 2
    Calories Per Serving: 480 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 boneless pork chops (½" thick) approx. 5 oz. each
    • 1 Tablespoon all purpose flour
    • ⅓ teaspoon salt
    • ⅛ teaspoon ground pepper
    • 1 Tablespoon extra virgin olive oil
    • 1 Tablespoon butter
    • ⅓ cup heavy whipping cream
    • 1 Tablespoon Dijon mustard
    • 1 Tablespoon honey
    • fresh thyme leaves or flat leaf parsley OPTIONAL garnish
    US Customary - Metric
    Instructions

    1. Place pork chops on plastic wrap. Using a meat mallet, pound meat on both sides to tenderize. Trim any extra fat from edges of chops.

    2. Measure flour, salt and pepper onto a large plate; stir to combine. Dredge chops in flour (one at a time), covering all sides. Shake off excess flour; place pork chop aside. Repeat with other pork chop (or chops).

    3. Heat olive oil and butter on medium-high heat in large skillet. Once skillet is really hot (but not smoking), add pork chops. They should sizzle when added to skillet. Don't move chops once in skillet. Let them sear, to create a golden brown "crust". Cook for 4 minutes, then flip chops to other side; cook 4 more minutes. Remove pan from heat. Transfer chops to plate; cover, to keep warm.

    4. Without cleaning, use same skillet to make sauce. Turn heat to MEDIUM; add whipping cream, Dijon and honey. Whisk well, to combine. Let sauce simmer, stirring often, for 1 minute.

    5. Place pork chops back into skillet with sauce. Spoon sauce over chops. Place a lid on skillet PARTWAY (don't fully cover). Let chops simmer on medium heat 5-6 minutes to cook fully through. During cooking, take lid off; spoon more sauce on top of chops, then partly re-cover skillet and finish cooking. When done, pork chops should have an internal temperature of 145°F.

    6. To serve, spoon sauce on each piece. Garnish with fresh thyme or flat leaf parsley. Serve hot... and enjoy!

    Nutrition Facts
    Creamy Honey Dijon Pork Chops
    Amount Per Serving (1 chop + sauce)
    Calories 480 Calories from Fat 297
    % Daily Value*
    Fat 33g51%
    Saturated Fat 15g94%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 13g
    Cholesterol 163mg54%
    Sodium 608mg26%
    Potassium 602mg17%
    Carbohydrates 13g4%
    Fiber 1g4%
    Sugar 9g10%
    Protein 33g66%
    Vitamin A 764IU15%
    Vitamin C 1mg1%
    Calcium 41mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Creamy Honey Dijon Pork Chops are easy to prepare pork cutlets which are pan-seared, then covered with a simple, delicious honey Dijon sauce.


    Feb
    2022

    Chocolate Raspberry Torte

    categories: Chocolate, Desserts, Pies/Tarts
    8 Shares
    Pin8
    Share
    Tweet
    Yum
    Email

    Chocolate Raspberry Torte is a decadent, fudgy dessert, topped with raspberry glaze, fresh raspberries and powdered sugar! It tastes amazing!
    Chocolate Raspberry Torte is a decadent, fudgy dessert, topped with raspberry glaze, fresh raspberries and powdered sugar! It tastes amazing!

    If you’re looking for a show-stopper dessert for Valentines Day or any other special occasion, may I suggest this incredible chocolate raspberry torte? Chocolate and raspberries are one of my husband’s absolute favorite flavor combinations, so I KNEW he would love this treat!

    I found the recipe in a very old cookbook I bought years and years ago in a thrift store. Recently I was reading through it looking for new ideas and stumbled upon this recipe which grabbed my attention with its beautiful presentation.

    It can be made in several formats: using an 8″ springform round pan, a heart-shaped 8″ springform, OR in 4-5 individual 4″ springform pans. All these pans need to have removeable bottoms.

    The chocolate raspberry torte is amazing in taste, and dense and fudgy in texture. Topped with a simple layer of raspberry glaze and then beautiful fresh raspberries and powdered sugar, it’s a classy looking dessert!

    Today I want to share the steps used, to demonstrate how you can make it, too.

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

    Prepare The Pan

    Before beginning, preheat your oven to 325°F. Whether you are using an 8″ round, 8″ heart-shaped, or 4″ mini springform pans, grease/spray the removeable bottom of the pan (s) you are using.

    I cut parchment paper to fit the bottom of the pan, and then spray. That helps the torte not stick to the bottom of the pan, so it can be easily removed for serving. Set pan aside.

    TIP: I find it helpful to wrap a strip of aluminum foil tightly around the bottom edges of the springform pan to help prevent batter from potentially leaking out of the pan.

    A heart shaped pan with removable bottom is placed inside a round springform pan.

    Time To Make The Batter

    In a medium saucepan, combine chopped chocolate, butter, and milk. Cook and stir these ingredients on LOW heat until the chocolate has completely melted.

    Once the chocolate has melted and  is very smooth, remove pan from the heat, and let the mixture cool for 20 minutes.

    Bittersweet and semi-sweet chocolate is melted with butter and milk in a saucepan.The chocolate mixture is stirred until all chocolate has melted and mixture is smooth.

    While the chocolate is cooling, place eggs and vanilla extract in a large mixing bowl. Beat with an electric mixer on LOW speed, just until they are combined. Add granulated sugar and all purpose flour to the egg mixture.

    Beat these ingredients with the electric mixer on HIGH speed for 10 full minutes.

    Pour the cooled chocolate into the egg mixture slowly, stirring the chocolate in, as it is added. NOTE: The reason you need to make sure the chocolate has cooled is so you don’t “scramble” the eggs as it is being added. No one wants that in their chocolate torte, right?

    Eggs, vanilla, sugar and flour are mixed with an electric mixer for 10 minutes.Chocolate mixture is added slowly to egg mixture and then stirred to combine.

    Time To Bake!

    Carefully pour the batter into the prepared springform pan (or pans) you are using. Bake the chocolate raspberry torte for 30-35 minutes (mini pans about 25-30). The torte is finished cooking when the outer 1/3 of the top is lightly puffed.

    The center of the torte may still LOOK underbaked, but it will firm up as it cools (see photo #2 below). Because the torte is so dense, the traditional way of testing doneness with a toothpick in the middle will NOT work.

    Let torte cool on wire rack for 20 minutes. Use a knife to go around the edges to loosen the torte from the sides of the pan.

    Once completely cooled, remove the sides of the pan. Carefully wrap the entire torte in aluminum foil and refrigerate for 8 hours or overnight (up to 2 days).

    The batter is poured into the springform pan (this one shaped like a heart)After baking, the torte cools on rack, then sides of the pan are removed and the torte is refrigerated.

    Finishing The Chocolate Raspberry Torte

    When you are ready to serve the torte, unwrap it and let it come to room temperature. Melt seedless raspberry jam in a small saucepan on low heat, then remove pan from heat and let jam cool.

    Once cooled, spread raspberry glaze over the top surface of the torte. Cover the jam glaze with fresh raspberries, adding them to the torte with the stem side facing DOWN.

    Seedless raspberry jam is heated, stirring until mixture becomes a smooth glaze.The raspberry glaze is spread onto chilled torte, then decorated with fresh raspberries to cover.The surface of the chocolate raspberry torte is covered with fresh raspberries.

    Slight Variations On The Shape And Size Of The Torte

    Additional note: If you are using an 8″ round springform pan OR several, mini 4″ pans, follow all instructions written for the “heart-shaped” version.

    Tortes made in 4″ pans will take a few minutes less to cook, but everything else will remain the same (divide jam/raspberries between small torte pans).

    A round 8" springform pan may also be used for this recipe, as well as individual 4" round springform pans.

    Who Wants A Slice Of A Chocolate Raspberry Torte?

    The final step I recommend before serving is to lightly “dust” the top of the chocolate raspberry torte with sifted powdered sugar. I think it looks beautiful with this finishing touch!

    Whether you prepare the dish in a heart-shaped springform pan, an 8″ round springform pan OR 4-5 individual 4″ springform pans, give it this light dusting. You’ll be glad you did!

    Cut the torte in thin slices. You should get about 16 total servings this way. The dessert is very dense and fudgy, so a little slice will go a long way!

    I made two extra 4″ individual sized tortes and shared them with a young family of 3 that recently moved into our neighborhood. They (all 3 of them) shared one the first night and split the remaining one the following evening.

    They said they were “fabulous!”, and I agree. My husband and I can barely keep out of this dessert because it is so delicious!

    After dusting the chocolate raspberry torte with powdered sugar, it is ready to be served!A slice of the chocolate raspberry torte, sliced and served on a white plate.

    I hope you will have the opportunity to make this decadent dessert for those you love. I know I will be DEFINITELY making this again and again!

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

    Looking For More Delicious CHOCOLATE Desserts?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of amazing recipes for chocolate desserts 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: The cookbook “A Passion For Chocolate”, published in 2000 by Meredith Corporation, pages 74-75

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    PRINT
    Chocolate Raspberry Torte
    Prep Time
    25 mins
    Cook Time
    30 mins
    Refrigeration overnight-inactive
    8 hrs
    Total Time
    8 hrs 55 mins
     

    Chocolate Raspberry Torte is a decadent, fudgy dessert, topped with raspberry glaze, fresh raspberries and powdered sugar! It tastes amazing!

    Category: Desssert
    Cuisine: American
    Keyword: chocolate raspberry torte
    Servings: 16
    Calories Per Serving: 271 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 10 ounces semi-sweet chocolate coarsely chopped *(see NOTE below)
    • 4 ounces bittersweet chocolate coarsely chopped *(see NOTE below)
    • ½ cup butter (1 stick)
    • ¼ cup milk
    • 5 large eggs
    • 1 teaspoon vanilla extract
    • ½ cup granulated sugar
    • ¼ cup all purpose flour
    • ¼ cup SEEDLESS red raspberry jam
    • 1½-2 cups fresh red raspberries
    • sifted powdered sugar (for garnish)
    US Customary - Metric
    Instructions

    1. Preheat oven to 325°F. Cover bottom of pan(s) with parchment paper cut to fit; grease or spray bottom of pan. Set pan aside. TIP: Wrap a strip of aluminum foil tightly around bottom edges of pan to help prevent batter from leaking out of pan.

    2. In medium saucepan, combine chocolate, butter, and milk. Cook and stir on LOW heat until chocolate has melted. Once chocolate has melted and is very smooth, remove pan from heat; let cool off heat for 20 minutes.

    3. While chocolate cools, place eggs and vanilla extract in separate large mixing bowl. Beat with electric mixer on LOW speed, only until combined. Add sugar and flour to eggs. Beat with electric mixer on HIGH speed for a full 10 minutes. Pour cooled chocolate into the egg mixture slowly, stirring as it's added.

    4. Pour batter into prepared pan(s). Bake on middle rack for 30-35 minutes (mini pans about 25-30). It's done when the outer 1/3 of the top is lightly puffed. The center will still LOOK under-baked, but will firm up as it cools. Because it is so dense, the traditional way of testing doneness with a toothpick in the middle will NOT work. Let torte cool on wire rack for 20 minutes. Use a knife to go around edges to loosen torte from sides of the pan. Once completely cooled, remove sides of pan. Carefully wrap torte in aluminum foil; refrigerate 8 hours or overnight (up to 2 days).

    5. To serve torte, unwrap it. Place onto serving platter and let it come to room temperature. Melt seedless raspberry jam in small pan on low heat; remove pan from heat; let jam cool. Once cooled, spread it over top of torte. Cover jam with fresh raspberries, adding them to torte stem side DOWN. Lightly "dust" the top of the torte with sifted powdered sugar. Cut the torte in 16 thin slices, serve and enjoy!

    Recipe Notes

    NOTES: Can substitute all 14 oz. of semi-sweet chocolate (and no bittersweet) OR can substitute 14 oz. of bittersweet (and no semi-sweet). I prefer the combo of both but it will be fine using only one type of chocolate if that is what you have access to.

    Nutrition Facts
    Chocolate Raspberry Torte
    Amount Per Serving (1 (1/16 of total))
    Calories 271 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 10g63%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Cholesterol 75mg25%
    Sodium 79mg3%
    Potassium 193mg6%
    Carbohydrates 26g9%
    Fiber 3g13%
    Sugar 19g21%
    Protein 4g8%
    Vitamin A 282IU6%
    Vitamin C 3mg4%
    Calcium 35mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Chocolate Raspberry Torte is a decadent, fudgy dessert, topped with raspberry glaze, fresh raspberries and powdered sugar! It tastes amazing!


    Feb
    2022

    Orange Dijon Chicken Breasts

    categories: Chicken, Main Dishes
    13 Shares
    Pin13
    Share
    Tweet
    Yum
    Email

    Orange Dijon Chicken Breasts are delicious, and are so easy to make! Chicken breasts are pan-seared, then covered in a simple orange sauce.
    Orange Dijon Chicken Breasts are delicious, and are so easy to make! Chicken breasts are pan-seared, then covered in a simple orange sauce.

    Today I want to share with you a simple but lip-smackin’ great recipe for Orange Dijon Chicken Breasts. I came up with this recipe which is CRAZY EASY to make with a few simple ingredients.

    The best part (besides the taste) is the fact that this dish can be prepared and on the table in under 20 minutes!

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

    Make The Orange Dijon Sauce- It’s EASY!

    Place the orange marmalade, Dijon mustard, water, honey and Tabasco sauce in a small bowl. Stir these ingredients well, to fully combine.

    This is the sauce that will coat the chicken breasts later. See how absolutely EASY it was to make in just a couple of minutes? Set the sauce aside while you pan-sear the chicken breasts.

    Orange marmalade, Dijon mustard, honey, Tabasco and water in a small bowl for mixing the sauce.Once mixed, the orange Dijon sauce is ready to add to the chicken.

    Pan-Sear The Chicken Breasts

    NOTE: The chicken breasts are fairly small, which is why they will cook faster. I used 4 oz. small boneless, skinless chicken breasts that are each about ¾” thick.

    FYI-This recipe calls for FOUR chicken breasts, but my photos will only show TWO. Now… moving on.

    Pat the chicken dry with paper towels, and then lightly season them with salt and pepper. Heat coconut oil (or oil of choice) in a large skillet on medium-high heat. Heat the oil until it is very hot (but not smoking).

    Carefully add the chicken breasts to the skillet. They should sizzle when they hit the hot skillet. Let them cook on medium-high heat (without moving them) for 3 minutes. 

    Flip the chicken breasts to the other side and continue to cook for an additional 3 minutes. Remember- if you are using thicker pieces of chicken, it will take longer to cook them!

    Lightly seasoned chicken breasts are pan-seared in hot oil in a skillet.Flipping the chicken half way through cooking ensures golden brown color on both sides.

    Add The Sauce

    Pour the orange Dijon sauce into the skillet. Keep the heat at MEDIUM temperature, and continue to cook the chicken for 5 more minutes. As it cooks, spoon the sauce on top of each of the pieces of chicken.

    Continue this process the entire 5 minutes (coating them with the sauce). The sauce will reduce in volume slightly as it cooks.

    The orange Dijon sauce is added to the skillet with the browned chicken breasts.

    Serve The Orange Dijon Chicken Breasts

    When the orange Dijon chicken breasts are “done”, they should have an internal temperature of 165°F. and be fully cooked through.

    To serve, spoon sauce on top of each chicken breast, and then garnish each piece with chopped parsley and half an orange slice. Serve the chicken immediately while hot, and ENJOY!

    That’s it! This truly is a simple, but TASTY recipe for orange Dijon chicken breasts. The sauce has fantastic flavor, the chicken is golden brown and the presentation is simple, but inviting!

    An added benefit is this dish is quick and easy to prepare, which is ALWAYS a win-win in my book! HOORAY!

    Orange Dijon Chicken Breasts are garnished with parsley and an orange slice for serving.One of the orange Dijon chicken breasts, garnished and ready to serve.

    I really think you’re going to enjoy this simple dish. It really could not be any simpler to make, and always turns out wonderful. I hope you have the opportunity to make it for yourself or those you love.

    Thanks for stopping by, and please come back soon for more family-friendly recipes. Have a GREAT day!

    Looking For More CHICKEN Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious chicken 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

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    PRINT
    Orange Dijon Chicken Breasts
    Prep Time
    5 mins
    Cook Time
    11 mins
    Total Time
    16 mins
     

    Orange Dijon Chicken Breasts are delicious, and are so easy to make! Chicken breasts are pan-seared, then covered in a simple orange sauce.

    Category: Main Course
    Cuisine: American
    Keyword: orange Dijon chicken breasts
    Servings: 4
    Calories Per Serving: 307 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Sauce:
    • ½ cup orange marmalade
    • 3 Tablespoons honey
    • 2 teaspoons Dijon mustard
    • 1 Tablespoon water
    • ½ teaspoon hot sauce (I use Tabasco)
    For Chicken:
    • 16 ounces boneless, skinless chicken breasts (4 oz. each, ¾" thick recommended)
    • ½ teaspoon salt & pepper (each) to lightly season chicken
    • 1 Tablespoon coconut oil (or oil of choice)
    Optional Garnish: chopped parsley and orange slices (halved)
      US Customary - Metric
      Instructions

      1. Place marmalade, Dijon, water, honey and Tabasco in a small bowl. Stir until combined. Set aside.

      2. Pat chicken dry with paper towels; season with salt/pepper. Heat oil in large skillet on medium-high heat until very hot (but not smoking). Add chicken to skillet (it should sizzle). Cook on medium-high heat (without moving them) for 3 minutes. Flip chicken over; continue to cook 3 more minutes. Remember- if using thicker chicken pieces, it will take longer to cook them through!

      3. Pour sauce into skillet. Continue to cook chicken on MEDIUM heat for 5 minutes. As it cooks, spoon sauce on top of chicken often while it cooks. Sauce will reduce in volume slightly as it cooks. When fully cooked, chicken should have an internal temp. of 165°F. Remove from heat.

      4. To serve, spoon additional sauce over chicken; garnish each piece with chopped parsley and a half slice of an orange. Serve hot, and enjoy!

      Nutrition Facts
      Orange Dijon Chicken Breasts
      Amount Per Serving (1 chicken breast)
      Calories 307 Calories from Fat 63
      % Daily Value*
      Fat 7g11%
      Saturated Fat 4g25%
      Trans Fat 1g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 1g
      Cholesterol 73mg24%
      Sodium 490mg21%
      Potassium 447mg13%
      Carbohydrates 40g13%
      Fiber 1g4%
      Sugar 37g41%
      Protein 24g48%
      Vitamin A 62IU1%
      Vitamin C 4mg5%
      Calcium 23mg2%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Orange Dijon Chicken Breasts are delicious, and are so easy to make! Chicken breasts are pan-seared, then covered in a simple orange sauce.


      Jan
      2022

      Hot Cocoa Bombs

      categories: Beverages
      11 Shares
      Pin11
      Share
      Tweet
      Yum
      Email

      Hot Cocoa Bombs are a yummy, fun way to enjoy hot chocolate! Hot cocoa mix and mini marshmallows appear when hot milk or water is added!
      Hot Cocoa Bombs are a yummy, fun way to enjoy hot chocolate! Hot cocoa mix and mini marshmallows appear when hot milk or water is added!

      Hot cocoa bombs are a fun new trending beverage novelty. You not only get a hot steaming cup of delicious hot chocolate, but you get to enjoy the “show” as a round chocolate sphere melts and releases surprise hot cocoa mix and mini marshmallows inside. Kids of all ages will love this fun, yummy treat, especially in the cold dreariness of winter.

      Only a few ingredients are necessary to make these fun treats, including silicon sphere molds, which you can purchase very inexpensively online. The method of making hot cocoa bombs is not too difficult, and the finished product makes a fun hot beverage OR a lovely gift for someone you care for! Let me show you how to make six basic hot cocoa bombs:

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

      Start By Melting The Chocolate

      The chocolate I use is chocolate candy “wafers”, which you can find in grocery stores or in certain craft stores (in baking section). You can use milk chocolate, dark chocolate, or even mint chocolate wafers. I used milk chocolate candy wafers that I bought for $2.99 at Hobby Lobby (12 oz. pkg.). 

      Place about half of the package in a microwave safe large bowl, and melt, according to the manufacturer’s directions. Stir after heating. The wafers will eventually melt all the way, and will be very smooth after stirring. Chocolate coating should be completely smooth for the silicon shell molds.

      Making these hot cocoa bombs will use almost the entire package for two coats of chocolate on the “shells”, plus a few left for garnish at the end. You will use about half for the first coating, and melt more to use for the second coating. It’s very simple to do!

      Chocolate candy wafers are melted to use to make round spheres for hot cocoa bombs.The chocolate candy wafers are melted to make round spheres for the hot cocoa bombs.

      Making The Chocolate Spheres

      To make the hot cocoa bombs, you will need 12 large (about 2″ wide) silicon sphere molds. I ordered mine on Amazon in a 2-pack (about $10), which is great for making 6 hot cocoa bombs at a time. Once you have the silicon molds, you can reuse them over and over! Silicon molds are very flexible, so place them on top of a sturdy baking sheet to hold them firmly.

      Coat one half shell at a time. Spoon a generous Tablespoon of the melted chocolate into one of the spheres. Use the back of a large spoon to pull the melted chocolate up the sides of the sphere. Continue pulling the chocolate up to the very top edge with the back of the spoon until the entire sphere is coated with chocolate. Continue with this until all twelve spheres have one full coating of chocolate.

      Use a sharp knife to remove any chocolate from the top of the mold, because you want nice, clean rims on each sphere. Place the molds in a refrigerator for 5 minutes until chocolate is firm. Remove and repeat the process a second time, until all spheres have TWO full coats of melted chocolate to ensure a solid sphere, less likely to crack. Refrigerate again until firm!

      Empty silicon molds are ready for the melted chocolate to be added.Melted chocolate wafers are placed into silicon half-sphere molds to coat the surface.The back of a spoon is used to fully coat the silicon molds.

      The Chocolate Shells Have Firmed Up… Now What?

      Once the chocolate spheres are completely set up and firm, it’s time to remove them from the mold. Lift up one set of six at a time and carefully pull the mold away slightly from the edges around the top of each sphere. Push from the bottom up on each mold, releasing one half shell at a time. Place the half shell onto wax or parchment paper, and continue until all half shells have been removed.

      Try not to touch the chocolate spheres too much, because you don’t want fingerprints all over and you don’t want to melt the chocolate! Okay? Okay! Some folks recommend wearing plastic gloves, but I think you’ll be okay without them. 

      Twelve half-spheres are coated with chocolate twice, then refrigerated to set.After two coats of melted chocolate, the spheres are ready to fill.

      Filling And Sealing The Hot Cocoa Bombs

      Now it’s time to fill up the hot cocoa bombs with… you guessed it… hot cocoa mix. Use a hot chocolate mix, and add the amount the package says to use for one cup. I added 3 Tablespoons of mix to each of six chocolate half shells. On top of that I added between 8-10 miniature marshmallows. NOTE: Other toppings can be added, including caramel bits, crushed peppermint candies, small mint chocolates, etc.

      You should now have six filled half shells and six empty chocolate half shells. Perfect! The next step will be to attach the empty chocolate half shell onto the top of a filled half shell easily.

      Half the chocolate spheres are filled with mini marshmallows and hot cocoa mix before being sealed.Half of the hot cocoa bombs are filled with cocoa mix and mini marshmallows before sealing closed.

      You will need to slightly melt the chocolate rim of an unfilled half shell. The best way I have found to do this is to heat a microwave-safe plate in the microwave on high for 1 minute. As soon as it’s heated, remove the plate. Hold a half shell, rim side down, and lightly place the rim edge onto the hot plate. Gently turn left and right for a couple seconds until the chocolate slightly melts/softens. 

      Immediately (and gently) fit it on top of one of the cocoa mix-filled half shells, remembering not to leave lots of fingerprints on the shell. The melted chocolate rim will bond with the edge of the cocoa-filled sphere half, and once firm, the two halves will be successfully attached. Repeat with remaining spheres.

      One half of the sphere is placed on a hot plate to slightly melt chocolate around the edge.The tops of the chocolate spheres are added to the bottom half, and then cooled to set.

      Give Them A Little Pizazz!

      If you would like to pretty the hot cocoa bombs up just a bit, wait until they have firmed up completely. Place each one into a pretty cupcake paper liner, then drizzle additional melted chocolate (white or milk/dark) on top, and lightly dust with colored sprinkles, if desired. Let sit until the chocolate drizzle is completely firm.

      For Christmas this year, I placed one decorated hot cocoa bomb each into a small, flat-bottomed cellophane bag, and then tied each bag with festive Christmas ribbon. I loved giving them as gifts to our sons and their girlfriends so they could enjoy them, too. I attached the directions for using, and added the cocoa bombs to a large container filled with more of my homemade Christmas treats! They looked soooo cute hanging out with all the other Christmas goodies!

      Decorated hot cocoa bombs are placed in cupcake papers until ready to serve.

      Time To Enjoy The Hot Cocoa Bombs!

      When you are ready to enjoy the hot cocoa bombs, place one into a mug that is wide enough to accommodate the size of the cocoa bomb. Pour 8 ounces of steaming hot milk (or boiling water) carefully over each the hot cocoa bombs. NOTE: I prefer to use hot milk, because it makes the hot cocoa even more decadent, creamy and tasty!

      Make sure you can see what happens next! The really hot liquid will melt through the top of the hot cocoa bombs, which releases the hot cocoa mix, mini marshmallows, and melts the chocolate shell! Give the hot cocoa bombs a good stir, to fully incorporate the hot cocoa mix and the melted chocolate into the drink. Now it’s time to enjoy drinking your hot cocoa bombs!

      One of the hot cocoa bombs in a mug, waiting to be covered with hot milk or water.

      Hot milk is poured over one of the hot cocoa bombs in a large mug.After cocoa mix and mini marshmallows are released from the cocoa bomb, it is stirred before drinking.

      I hope you have the opportunity to try this fun way to make hot chocolate! It’s a “unique” presentation that is fun for kids of all ages to enjoy! Thank you for stopping by today, and I hope you will come back soon for more family friendly recipes. Have a great day, and may God bless you today… and always!

      Looking For More HOT BEVERAGE Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious hot beverage 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.

      You Can Also Find Me On Social Media:

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

      Author's signature

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      PRINT
      Hot Cocoa Bombs
      Prep Time
      20 mins
      Cook Time
      0 mins
      Total Time
      20 mins
       

      Hot Cocoa Bombs are a yummy, fun way to enjoy hot chocolate! Hot cocoa mix and mini marshmallows appear when hot milk or water is added!

      Category: Beverage
      Cuisine: American
      Keyword: hot cocoa bombs
      Servings: 6
      Calories Per Serving: 522 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 12 ounces chocolate candy wafers
      • 18 Tablespoons hot chocolate mix , divided
      • 48 miniature marshmallows
      Optional Garnish: additional melted chocolate/sprinkles
        US Customary - Metric
        Instructions

        1. Place about half the chocolate candy wafers in a large, microwave safe bowl, Melt and stir, according to pkg. directions, until chocolate is completely smooth.

        2. Place silicon molds on a sturdy baking sheet to hold them firmly. Coat one half shell at a time with melted chocolate coating. Spoon generous Tablespoon of chocolate into ½ sphere. Use the back of a large spoon to pull chocolate up the sides. Continue pulling chocolate up to top edge until sphere is fully coated. Continue with this until all twelve spheres have one full coating of chocolate. Use knife to remove chocolate from top of the mold, because you need clean rims. Place molds in refrigerator for 5 minutes or until chocolate is firm. Remove; repeat process a second time, until all spheres have TWO coats of melted chocolate. Refrigerate again until firm!

        3. Lift up one silicon mold at a time and carefully pull mold away slightly from edges around top of each sphere. Push from the bottom up on each mold, releasing one half shell at a time. Place half shell onto wax or parchment paper. Continue until all half shells have been removed. Don't touch chocolate spheres too much, because of fingerprints and you don't want melted chocolate!

        4. Place hot cocoa mix in each of 6 half-shells in the amount given for one cup (approx. 3 T.). Add 8-10 miniature marshmallows. NOTE: Other toppings can be added, including caramel bits, crushed peppermint candies, small mint chocolates, etc. You should have 6 filled half shells and 6 empty half shells.

        5. Heat a microwave-safe plate in microwave on high for 1 minute. Remove plate. Hold an empty half shell, rim side down; gently place rim edge onto hot plate. Gently turn left and right for 2-3 seconds until chocolate edge slightly melts/softens. Immediately (and gently) fit it on top of one of the cocoa mix-filled half shells. Melted chocolate rim will bond with rim of cocoa-filled half, and once firm, the two halves will be successfully attached. Repeat with remaining spheres.

        6. Place each sphere into cupcake paper liner. Drizzle top with additional melted chocolate; and top with colored sprinkles. Let sit until chocolate is firm.

        7. To serve, place one into a mug wide enough to accommodate cocoa bomb. Pour 8 ounces of steaming hot milk (or boiling water) carefully over cocoa bomb.

          Watch- the hot liquid will melt the top of the hot cocoa bomb, which releases hot cocoa mix,, marshmallows, and melts the chocolate shell! Give it all a good stir, to fully blend cocoa mix and melted chocolate into the drink. Enjoy!

        Recipe Notes

        NOTE: Caloric calculation was made without adding any calories for milk used to activate the hot cocoa bomb. Caloric count may vary, depending on type of liquid used (non-fat, 1%, 2%, etc.).

        Nutrition Facts
        Hot Cocoa Bombs
        Amount Per Serving (1 (1/6 of total))
        Calories 522 Calories from Fat 207
        % Daily Value*
        Fat 23g35%
        Saturated Fat 21g131%
        Trans Fat 0.1g
        Polyunsaturated Fat 0.003g
        Monounsaturated Fat 0.01g
        Sodium 403mg18%
        Potassium 0.3mg0%
        Carbohydrates 79g26%
        Fiber 2g8%
        Sugar 71g79%
        Protein 1g2%
        Vitamin A 5IU0%
        Calcium 45mg5%
        Iron 1mg6%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Hot Cocoa Bombs are a yummy, fun way to enjoy hot chocolate! Hot cocoa mix and mini marshmallows appear when hot milk or water is added!


        Jan
        2022

        Double Stuffed Potatoes

        categories: Side Dishes, Vegetable Dishes
        9 Shares
        Pin9
        Share
        Tweet
        Yum
        Email

        Double Stuffed Potatoes are a tasty side dish! Potato skins are filled with mashed potatoes, sour cream, bacon, cheese, butter and scallions!
        Double Stuffed Potatoes are a tasty side dish! Potato skins are filled with mashed potatoes, sour cream, bacon, cheese, butter and scallions!

        Today I want to share my recipe for making double stuffed potatoes. Most of the time they are called “twice baked potatoes”, but I like to call them double stuffed (like OREO cookies-wink, wink), because there is so much extra yummy stuff piled onto the potato skins!

        The process is fairly simple. Russet potatoes are baked, and then the insides are scooped out and combined with bacon, cheese, butter, sour cream and green onions. The mixture is loaded back into the potato “shells”, topped with more cheddar cheese and baked for a brief time. The result? An absolutely lip-smackin’ side dish, appetizer, or party treat! Each serving is half of a potato (or have two halves if you want to make an entire meal out of it), and they are very filling, if you ask me. Here’s how to make them:

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

        First Step – Bake The Potatoes!

        Preheat your oven to 400°F. Begin by washing two large Russet potatoes. I recommend russets because their skin is fairly sturdy and tends to hold its shape after the insides are scooped out. After they’re cleaned, dry them very well with paper towels. Rub each potato with vegetable oil to cover the entire surface, then sprinkle with a little bit of salt.

        Use a sharp knife to pierce the potatoes a couple of times (per side). Lay the potatoes on a foil-covered baking sheet, then place them into the preheated oven. Bake the potatoes for 50-60 minutes, OR until they can be easily pierced with the blade of a sharp knife. NOTE: If the potatoes are REALLY large, you may have to bake them 10-15 minutes more.

        Two large russet potatoes are covered with oil before baking.

        Prep The Other Ingredients While The Potatoes Bake

        While the potatoes are baking, you will have time to prep the other ingredients. Cook the bacon in a large skillet until it is very crispy. When done, transfer the bacon slices to paper towels to absorb the grease, and let the bacon cool. Once cooled, crumble it into small pieces.

        Grate cheddar cheese and slice the scallions (green onions), so they are ready to go once the potatoes are done baking. The potatoes are stuffed fairly quickly (while hot), so I recommended having the prep work done ahead of time.

        Bacon is cooked in skillet until nice and crispy, and it can be crumbled.Crispy bacon is cooled on paper towels, then crumbled into small pieces.Chopped green onions, bacon crumbles and grated cheddar are ready to add to potatoes.

        Let’s Make Some Double Stuffed Potatoes!

        When the potatoes are finished baking, remove them from the oven. TURN THE OVEN HEAT DOWN TO 350°F.. Let the potatoes rest for 2-3 minutes, then slice them in half lengthwise (be careful- they’re HOT). Place 2 Tablespoons of butter in a large mixing bowl. 

        Use a large spoon to remove the potato pulp from each half, making sure to leave a  ½” rim of potato left in the shell around bottom and the edges. That “rim of potato” left in the shell will help support the filling that will be added. Place the potato pulp on top of the butter in the bowl, and mash lightly with a fork. The hot potato pulp will help melt the butter! 

        Hot baked potatoes are sliced in half before scooping out the insides.The baked potato insides are scooped out with a spoon, leaving a rim of potato intact.Hot, cooked potato is scooped onto butter in a large bowl, so the butter melts.

        Now Add The REALLY GOOD STUFF!

        Add the crumbled bacon, cheddar cheese and sliced green onions to the potatoes. Combine (and lightly mash) the potatoes with these ingredients with a fork until well combined. They don’t have to be creamy! Add the sour cream, and stir until it has been incorporated into the potato mixture.

        Crisp bacon crumbles, green onions, and grated cheese are added to the cooked potato.Sour cream is added to the potato mixture before stuffing it into the potatoes.

        Bake, Then Serve The Double Stuffed Potatoes

        Place the potato shells on the foil-lined baking sheet (again). Divide the potato mixture evenly between the four halves, mounding the filling up on top. Sprinkle each of the double stuffed potatoes with additional grated cheddar cheese.

        Place the baking sheet back into the 350° F. oven. Let the double stuffed potatoes bake for 15 minutes (uncovered). This baking time will allow time for the potatoes to re-heat, and for the cheese topping to melt. Once done, remove the potatoes from the oven, and serve! They taste great on their own, OR paired with beef, chicken, or pork. I really think you’re gonna love these potatoes!

        The double stuffed potatoes are topped with grated cheese before baking.One of the double stuffed potatoes on a white plate, ready to eat and enjoy!

        I hope you enjoy these yummy double stuffed  potatoes as much as we do! This recipe can easily be doubled… or tripled! Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Have a GREAT day!

        Looking For More POTATO Recipes?

        You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy recipes featuring potatoes 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

        ↓↓ PRINTABLE RECIPE BELOW ↓↓

        0 from 0 votes
        PRINT
        Double Stuffed Potatoes
        Prep Time
        0 mins
        Cook Time
        1 hr
        Additional Baking Time
        15 mins
        Total Time
        1 hr 15 mins
         

        Double Stuffed Potatoes are a tasty side dish! Potato skins are filled with mashed potatoes, sour cream, bacon, cheese, butter and scallions!

        Category: Side Dish, Vegetable
        Cuisine: American
        Keyword: double stuffed potatoes
        Servings: 4 (1/2 potato per serving)
        Calories Per Serving: 438 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 2 large russet potatoes
        • 1 Tablespoon vegetable oil or oil of choice
        • 1 teaspoon salt to sprinkle on potatoes
        • 2 Tablespoons butter
        • 4 slices bacon
        • 2 stalks scallions (green onions) sliced (white and green parts)
        • ½ cup grated cheddar cheese
        • ⅓ cup sour cream
        • ¼ teaspoon kosher salt
        • ¼ teaspoon ground black pepper
        • 4 Tablespoons grated cheddar cheese for topping potatoes
        US Customary - Metric
        Instructions

        1. Preheat oven to 400°F.

        2. Wash potatoes; dry completely with paper towels. Rub potatoes with vegetable oil to cover entire surface; lightly sprinkle with salt. Using a knife, pierce potatoes a couple of times (per side). Lay potatoes on foil-covered baking sheet. Bake 50-60 minutes, or until they can be easily pierced with the blade of a sharp knife. TIP: If potatoes are REALLY large, you may have to bake 10-15 minutes more.

        3. Cook bacon in skillet until very crispy. Transfer slices to paper towels to absorb grease. Once cool, crumble into small pieces.

        4. Place 2 Tablespoons of butter in a large bowl. When potatoes are done, remove from oven. **TURN OVEN HEAT DOWN TO 350°F.. Let potatoes rest 2-3 minutes, then slice in half lengthwise Use a spoon to remove potato pulp from each half, leaving a  ½" rim of potato on the bottom and around edges. Put potato pulp on top of butter in bowl; mash lightly with fork. 

        5. Add bacon, cheese and green onions to potatoes. Combine ingredients, mashing potatoes with a fork (they don't have to be creamy) until well combined. Add sour cream; stir until incorporated into potato mixture.

        6. Place potato shells on foil-lined baking sheet. Divide filling evenly between potatoes mounding filling on top. Sprinkle each potato half with additional grated cheese (1 T. per potato)

        7. Place potatoes back into oven. Bake at 350° F. for 15 minutes (uncovered). Once done, remove potatoes from oven, and serve! (Leftovers will keep 2-3 days in refrigerator and can be reheated in microwave). Enjoy!

        Nutrition Facts
        Double Stuffed Potatoes
        Amount Per Serving (1 (1/2 of potato))
        Calories 438 Calories from Fat 252
        % Daily Value*
        Fat 28g43%
        Saturated Fat 13g81%
        Trans Fat 1g
        Polyunsaturated Fat 4g
        Monounsaturated Fat 9g
        Cholesterol 60mg20%
        Sodium 1087mg47%
        Potassium 896mg26%
        Carbohydrates 36g12%
        Fiber 3g13%
        Sugar 1g1%
        Protein 13g26%
        Vitamin A 535IU11%
        Vitamin C 12mg15%
        Calcium 222mg22%
        Iron 2mg11%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Double Stuffed Potatoes are a tasty side dish! Potato skins are filled with mashed potatoes, sour cream, bacon, cheese, butter and scallions!


        Jan
        2022

        Firecracker Chicken Meatballs

        categories: Chicken, Main Dishes
        5 Shares
        Pin5
        Share
        Tweet
        Yum
        Email

        Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!
        Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!

        We love these delicious meatballs, made using ground chicken, for a slightly more healthy recipe than traditional beef meatballs! They are covered in a “not too sweet, and not too spicy” sauce and are full of protein and flavor!

        Firecracker chicken meatballs are easy to prepare and are quite filling, especially when served on a bed of rice, with some cooked veggies on the side!

        I found the original recipe on Pinterest and made only a couple very small changes. We truly enjoy eating them and love the fact that the leftovers are just as good the next day! That’s a win-win in my book!

        Today I want to show you just how easy they are to make, so here we go:

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

        Time to Make Some Firecracker Chicken Meatballs

        In a medium-sized mixing bowl, stir together Panko bread crumbs, grated Parmesan cheese, garlic powder, ground ginger, and red pepper flakes until combined.

        Add a pound of ground chicken, a large egg, and 2 Tablespoons of “buffalo sauce”. I use Frank’s Red Hot Sauce, which can be found in most grocery stores.

        Using a spoon, fork, or your clean hands, mix all the meatball ingredients together until they’re fully combined with the ground chicken. This is the mixture you will use to make the firecracker chicken meatballs!

        Panko crumbs, Parmesan cheese, garlic powder, ground ginger and red pepper flakes in bowl.Ground chicken, egg, and hot sauce are added to bread crumb/cheese mixture for meatballs.

        Form Meatballs And Pan-Sear Them In A Skillet

        Once all the meatball ingredients are thoroughly combined, it’s time to shape the meatballs. The mixture will be very “wet” in texture. Evenly divide the meat mixture into 12 similar sized portions (I usually eyeball it, but you can weigh portions if desired).

        Roll each portion into a ball between the palms of your hands. Yes… it is a bit messy! Place each meatball on foil or wax paper until they are all formed.

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

        Once you place them into the hot skillet do not move them! Cook for about 3 minutes or so (without disturbing them) and then carefully turn the meatballs over to brown the other side.

        Continue to cook for another 6-7 minutes, turning the meatballs every minute or so to brown all the edges. When done, the meatballs should be brown on all sides, and cooked all the way through.

        You can test the internal temperature with a meat thermometer to check on done-ness, if desired. The finished meatballs should have an internal temperature of 165°F.

        The meat mixture for Firecracker Chicken Meatballs is ready to shape and cook.A dozen firecracker chicken meatballs cooking in olive oil in skillet.Chicken meatballs are browned on all sides in hot oil until cooked through.

        Make The Sweet And Spicy Sauce

        Making the sauce for the meatballs is a cinch! I try to mix it together while the meatballs are browning, which saves time. Mix brown sugar, buffalo sauce, water and apple cider vinegar in a small bowl, using a spoon or fork.

        Continue to stir these ingredients together until all of the brown sugar has dissolved. Now you’re ready for the final step!

        Brown sugar, hot sauce, cider vinegar and water are mixed in a small bowl to make a sauce.Bowl with the glazing sauce for the firecracker chicken meatballs.

        Final Step

        Pour the sauce over the fully browned/cooked meatballs in the skillet, and stir gently to coat them with the sauce. Continue to cook on medium-low heat for about 2-3 minutes, stirring occasionally to prevent scorching.

        Keep an eye on the sauce, because it has brown sugar in it and you don’t want that sugar to burn. I like to spoon the sauce on top of the meatballs as they cook.

         When the sauce is done, it will have thickened slightly and will look rather “syrup-like” in texture. Remove the skillet from the heat once the sauce has thickened. Be sure to dish up the meatballs while the sauce and the meatballs are hot!

        Sauce is added to cooked chicken meatballs in skillet and cooked until it thickens.

        Serve the Firecracker Chicken Meatballs

        Now your firecracker chicken meatballs are ready to serve! We usually plan for three meatballs per adult serving, and serve them on steamed white rice, with veggies on the side.

        Spoon a little of the sauce over the meatballs, then sprinkle with sliced green onions and sesame seeds, if desired. The sliced green onions and sesame seeds are optional, but we like the color and flavor they add.

        Serve this dish hot… and enjoy! The meatballs have a little kick to them (but not too much!). They have GREAT flavor, and we love them paired with the neutral tasting white rice.

        Firecracker chicken meatballs are served on top of white rice, with veggies on the side.

        I really hope you enjoy these easy to make firecracker chicken meatballs. We sure do! Thanks for stopping by, and I hope you will come back soon for more family-friendly recipes. Have a great day!

        Looking For More MEATBALL 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 meatball recipes there 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 Slightly Adapted From: Mason Woodruff at: https://masonfit.com/pan-fried-firecracker-chicken-meatballs/

        ↓↓ PRINTABLE RECIPE BELOW ↓↓

        0 from 0 votes
        PRINT
        Firecracker Chicken Meatballs
        Prep Time
        10 mins
        Cook Time
        13 mins
        Total Time
        23 mins
         

        Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!

        Category: Main Dish
        Cuisine: American
        Keyword: firecracker chicken meatballs
        Servings: 12 meatballs
        Calories Per Serving: 121 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        For Meatballs:
        • 1 Tablespoon extra virgin olive oil to cook meatballs
        • ¼ cup Panko bread crumbs
        • ¼ cup grated Parmesan cheese
        • 1 teaspoon garlic powder
        • 1 teaspoon ground ginger
        • ½ teaspoon red pepper flakes
        • 1 pound ground chicken
        • 1 large egg
        • 2 Tablespoons buffalo sauce (I use Frank's Red Hot)
        For Sauce:
        • ½ cup dark brown sugar (packed)
        • ¼ cup buffalo sauce (I use Frank's Red Hot)
        • 2 Tablespoons water
        • 2 Tablespoons apple cider vinegar
        Serve meatballs sprinkled with sesame seeds and sliced green onions, if desired (optional, but good!)
          US Customary - Metric
          Instructions

          1. In a medium mixing bowl, stir together Panko crumbs, grated Parmesan, garlic powder, ground ginger, and red pepper flakes until combined. Add ground chicken, egg, and 2 T. buffalo sauce. Using a spoon, fork, or clean hands, mix meatball ingredients together until fully combined.

          2. Evenly divide mixture into 12 equal portions (I usually eyeball it, but you can weigh portions if desired). Roll each portion into a ball between the palms of your hands. Place each meatball on foil or wax paper until they are all formed.

          3. Heat olive oil in a large non-stick skillet on medium high heat. Once oil is very hot (but not smoking), add meatballs, leaving space between each one. Cook for about 3 minutes or so (without disturbing them) and then carefully turn meatballs over to brown the other side. Continue to cook for 6-7 minutes, turning meatballs every 1-2 minutes to brown all edges. When done, meatballs should be brown on all sides, and cooked through. If desired, use a meat thermometer to check on done-ness. Fully cooked meatballs should have an internal temperature of 165°F.

          4. Mix brown sugar, buffalo sauce, water and cider vinegar in a small bowl, using a spoon or fork. Stir until brown sugar has dissolved. Pour sauce over meatballs; stir gently to coat them with sauce. Cook on medium-low heat 2-3 minutes, stirring occasionally to prevent scorching. When sauce is done, it will have thickened slightly and will look rather "syrup-like" in texture. Remove skillet from heat.

          5. Serve meatballs on top of rice. Spoon remaining sauce onto meatballs. Sprinkle with sliced green onions/sesame seeds, if desired (optional but GOOD). Enjoy!

          Nutrition Facts
          Firecracker Chicken Meatballs
          Amount Per Serving (1 meatball per serving)
          Calories 121 Calories from Fat 45
          % Daily Value*
          Fat 5g8%
          Saturated Fat 2g13%
          Trans Fat 1g
          Polyunsaturated Fat 1g
          Monounsaturated Fat 3g
          Cholesterol 50mg17%
          Sodium 304mg13%
          Potassium 229mg7%
          Carbohydrates 10g3%
          Fiber 1g4%
          Sugar 9g10%
          Protein 8g16%
          Vitamin A 65IU1%
          Vitamin C 1mg1%
          Calcium 39mg4%
          Iron 1mg6%
          * Percent Daily Values are based on a 2000 calorie diet.

          Here’s one more to pin on your Pinterest boards!Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!