The Grateful Girl Cooks!

04
Sep
2024

Blueberry Lemon Poppyseed Muffins

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Blueberry Lemon Poppyseed Muffins are absolutely delicious! Juicy blueberries, lemon juice, zest and poppyseeds are the stars! Makes 12.

I don’t know about you, but I LOVE blueberry muffins! My love for this type of muffin goes way back, and I am always on the hunt for new recipes to try.

I have posted several blueberry muffin recipes on this blog previously (Blueberry Lemon Muffins, Blueberry Crumble Muffins, and several others). Today I am adding a new blueberry muffin recipe to this collection, because we really enjoy this one, too!

I found a cut-out recipe in one of my Mom’s old recipe boxes a while ago, and am finally getting around to sharing it here. It is a very easy recipe to make, and I’m sure you’re going to like it, too! Here’s how to make one dozen blueberry lemon poppyseed muffins.

Scroll Down for A Printable Recipe Card At the Bottom Of The Post

Make The Muffin Batter

Before making the batter, preheat your oven to 400°F. and generously spray/grease the bottom and sides of a 12 cup standard-sized muffin pan. The batter comes together very quickly, so you will want the oven hot and ready to go once the batter’s ready!

In a large mixing bowl, mix flour, sugar, baking powder, salt and poppyseeds together until combined. Add COLD butter that’s been cut into small pieces.

Use a pastry blender (or two forks) to cut the butter in, until it is has been reduced to the size of peas. Set the bowl aside.

Lightly beat one large egg, grated lemon rind, lemon juice, and vanilla extract in a small bowl until combined.

Add the egg mixture to the flour mixture. Stir the ingredients only until they are blended into a thick batter. Do not overmix.

Add The Blueberries

Now it’s time to add the blueberries. Before adding them to the batter, put them in a small bowl and add 1 Tablespoon of flour. Gently stir until the blueberries are coated with flour.

Add the flour-coated blueberries to the batter. *When the berries are covered in flour, it helps them NOT sink to the bottom of the muffins, but stay suspended in the batter.

Gently fold the berries into the batter until they’re distributed evenly. Now it’s time to make some tasty muffins!

Divide the batter evenly into lightly greased, standard-sized muffin cups. You should have enough batter for 12 muffins. Each muffin cup should be about two-thirds full.

Lightly sprinkle 1 Tablespoon of sugar over top of the batter, dividing the sugar equally between the 12 muffins.

Bake The Blueberry Lemon Poppyseed Muffins

Bake the blueberry lemon poppyseed muffins at 400°F. for 19-20 minutes. The muffins will be golden brown on top. To test for doneness, insert a toothpick into the center of a muffin. If it comes out clean and batter-free, the muffins are done!

Transfer the muffin pan to a wire rack, and let the muffins cool for 1 minute, then lift and remove them from the pan with a butter knife (or spatula). Let the blueberry lemon poppyseed muffins cool slightly on the wire rack before serving.

Time To Enjoy A Delicious Muffin!

The muffins are delicious served warm or at room temperature. Our favorite way to eat them is warm, with a tiny bit of soft butter spread on them.

Ooh… they are so good, and the blueberries are juicy and spread throughout the muffins! I think you will love them!

I hope you have the opportunity to make these yummy muffins for yourself, your family and/or your friends. They are so good, and I’m confident you’ll enjoy them!

Thank you for visiting my website today, and I invite you to come back again soon for more family-friendly recipes! Take care, may God bless you… and have a wonderful day.

Looking For More MUFFIN 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 fabulous muffin recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Original recipe source: unknown (found on a cut out piece of paper in an old recipe box of my Mom’s).

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0 from 0 votes

Blueberry Lemon Poppyseed Muffins

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Blueberry Lemon Poppyseed Muffins are absolutely delicious! Juicy blueberries, lemon juice, zest and poppyseeds are the stars! Makes 12.

Category: Breakfast, Snack

Cuisine: All Cuisines

Keyword: blueberry lemon poppyseed muffins

Servings: 12 muffins

Calories Per Serving: 214 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all purpose flour **PLUS 1 Tablespoon for blueberries
1 cup granulated sugar **PLUS 1 Tablespoon for muffin topping
1 Tablespoon baking powder
1 teaspoon salt
2 teaspoons poppyseeds
6 Tablespoons cold butter
1 large egg
⅔ cup milk
2 teaspoons lemon zest finely grated lemon rind (yellow part only)
2 Tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup blueberries

US Customary - Metric

Instructions

Preheat oven to 400°F. Generously spray/grease a 12 cup standard muffin pan.
In a large bowl, mix flour, sugar, baking powder, salt and poppyseeds together. Add COLD butter (cut into small pieces). Use a pastry blender (or 2 forks) to cut the butter in until it's reduced to the size of peas. Set the bowl aside.
Lightly beat egg, grated lemon rind, lemon juice, and vanilla extract in a small bowl until combined. Add egg mixture to the flour mixture. Stir only until they are blended into a thick batter. Do not overmix.
Put blueberries in a small bowl; add 1 Tablespoon flour. Gently stir until blueberries are coated with flour. Gently fold the berries into the batter. Batter will be thick.
Divide batter evenly into greased muffin cups. You should have enough batter for 12 muffins. Each muffin cup should be about two-thirds full. Lightly sprinkle 1 Tbl. sugar over the top of the muffins, dividing it equally between all 12 muffins.
Bake muffins at 400°F. for 19-20 minutes. Muffins will be golden brown on top. To test for doneness, insert a toothpick into the center of a muffin. If it comes out clean and batter-free, the muffins are done! Transfer pan to a wire rack; let muffins cool for 1 minute, then lift and remove them from the pan with a knife (or spatula). Let muffins cool slightly on wire rack before serving. Enjoy!

Nutrition Facts

Blueberry Lemon Poppyseed Muffins

Amount Per Serving (1 muffin)

Calories 214 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 31mg10%

Sodium 252mg11%

Potassium 169mg5%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 19g21%

Protein 3g6%

Vitamin A 230IU5%

Vitamin C 3mg4%

Calcium 76mg8%

Iron 1mg6%

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

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31
Aug
2024

Simple Sugar Cookies

categories: Cookies, Desserts

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Make 3 dozen Simple Sugar Cookies! These old-fashioned cookies are easy-to-make delicious treats your family and friends will enjoy.

I don’t know about you, but I still enjoy good ol’ simple sugar cookies. My mom used to make them when I was growing up, so they bring back great memories of my childhood.

Sugar cookies may sound rather plain and boring to some people, but I think they have great flavor, especially when they’re not overly sweet. I love to gobble them up OR lightly dip them in a mug of hot coffee (like you would a doughnut). That may sound weird, but trust me, they’re really good that way!

This classic recipe is simple and straightforward, and will yield 3 dozen cookies, perfect for a quick snack or lunchbox treat.

I’ve had this handwritten recipe in an old recipe box for many years and don’t have a clue who the original author was or who I got it from. Oh well. Here’s how to make simple sugar cookies, and I hope you enjoy them.

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

Make The Cookie Dough

Using an electric mixer, beat together vegetable shortening, granulated sugar and brown sugar for a few minutes until creamy and well-combined.

Add vanilla extract and one egg to the mixture, and beat again, until fully incorporated into the dough batter.

Stir in the remaining ingredients (all purpose flour, baking soda and salt), until they are fully combined. The dough for the simple sugar cookies will be compact, yet slightly “crumbly”.

Time For The Sugar Topping

Now it’s time to give the cookies their trademark sugar topping. First, pour additional granulated sugar onto a flat plate, and grab a flat-bottomed glass from your cupboard (you can use colored sugar, if desired). Set them aside while you shape the cookie dough balls.

Begin forming the dough into balls. Pinch off a small piece of dough, and roll it between the palms of your hands until it is a round ball, 1″ wide. Continue until you have 36 dough balls of equal size.

This dough is very forgiving, so if you need to make the balls smaller in order to make 36 cookies, just pinch some dough off, then re-roll, as needed!

Place the cookie dough balls about 2″ apart on ungreased cookie sheets. Now add the sugar topping. Lightly moisten the bottom of the glass and dip it into the sugar on the plate. Lightly press the sugar onto each cookie, pressing the glass down slightly so the sugar attaches to the cookie and the dough ball flattens slightly.

NOTE: You will need to re-moisten and re-sugar the glass bottom several times until all the cookies are topped with sugar.

Bake The Cookies

Bake the simple sugar cookies at 350°F for 7-10 minutes. Oven temps can vary quite a bit, so I suggest checking them beginning at the 7 minute mark.

When done, the cookies should be slightly brown around the bottom edges and light golden brown on top. You can see in the second photo below what colored sugar looks like, should you decide to do that for a colorful topping.

Let the simple sugar cookies cool for two minutes on the baking sheet, then transfer them onto a wire rack to finish cooling. As they cool, the cookies will continue to get firm.

Time To Enjoy Some Simple Sugar Cookies!

Once the cookies have completely cooled, they are ready to be served and enjoyed! Grab a couple of these yummy cookies and dig in!

These cookies also freeze very well, if they’re wrapped and stored in an airtight container. When you’re ready to enjoy them once again, simply thaw and serve.

I hope you enjoy making (and eating) these old-fashioned, simple sugar cookies, and trust you’ll like them as much as we do.

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

Looking For More COOKIE 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 cookie recipes you can check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Simple Sugar Cookies

Prep Time

20 mins

Cook Time

8 mins

Total Time

28 mins

Make 3 dozen Simple Sugar Cookies! These old-fashioned cookies are easy-to-make delicious treats your family and friends will enjoy.

Category: Dessert, Snack

Cuisine: All Cuisines

Keyword: simple sugar cookies

Servings: 36 cookies

Calories Per Serving: 100 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup vegetable shortening
½ cup granulated sugar
½ cup brown sugar light or dark
1 teaspoon vanilla extract
1 large egg
2 cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt

ADDITIONAL GRANULATED SUGAR FOR TOPPING COOKIES (amount may vary)

US Customary - Metric

Instructions

Preheat oven to 350℉.
Using an electric mixer, beat vegetable shortening, granulated sugar and brown sugar for 2-3 minutes until creamy/well-combined. Add vanilla and egg; beat until incorporated.
Stir in flour, baking soda and salt until combined. Cookie dough will be compact, yet slightly "crumbly".
Pour additional granulated sugar (start with ¼ cup) onto a flat plate, and get a flat-bottomed glass . Set them aside while you shape the cookie dough balls.
Begin forming dough into balls. Pinch off a small piece of dough; roll it between your hands until it is a round ball, 1" wide. Continue until you have 36 dough balls of equal size. Dough is very forgiving, so if you need to make the balls smaller in order to get 36 cookies, pinch some dough off a ball, then re-roll, as needed!
Place dough balls 2" apart on ungreased cookie sheets. For sugar topping, lightly moisten bottom of the glass with water, then dip it into the sugar on the plate. Lightly press sugar onto each cookie, pressing glass down slightly so sugar attaches to the cookie and the dough ball flattens slightly. NOTE: You will need to re-moisten and re-sugar the glass bottom several times until all the cookies are topped with sugar.
Bake at 350°F for 7-9 minutes. Oven temps can vary, so check them beginning at the 7 minute mark. When done, the cookies should be slightly brown around the bottom edges and light golden brown on top.
Let cookies cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely, then serve and enjoy!

Recipe Notes

NOTE: Sugar used to top the cookies is not added to the caloric calculation, as this amount may vary per user.

Nutrition Facts

Simple Sugar Cookies

Amount Per Serving (1 cookie)

Calories 100 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 5mg2%

Sodium 51mg2%

Potassium 14mg0%

Carbohydrates 11g4%

Fiber 0.2g1%

Sugar 6g7%

Protein 1g2%

Vitamin A 8IU0%

Calcium 4mg0%

Iron 0.4mg2%

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

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27
Aug
2024

Instant Pot Ground Beef Stroganoff

categories: Beef, Instant Pot Recipes, Main Dishes

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Instant Pot Ground Beef Stroganoff is really easy to make and it’s delicious! This one pot meal of beef, noodles and creamy sauce serves 6.

If you have access to an Instant Pot and are craving a simple yet comforting and filling meal that is fairly budget-friendly, I’d like to share this recipe for Instant Pot Ground Beef Stroganoff.

This recipe uses 1 pound of ground beef, and the finished dish (with egg noodles and sauce) will yield 6 delicious servings in under 30 minutes! Half of that time is inactive prep time letting the Instant Pot come to full pressure, so I think that is a great deal.

I have slowly begun to roll out some tried and true Instant Pot recipes onto my blog this summer, and today I want to share one of my favorites! There are still quite a few Instant Pot recipes I’ve already made, still waiting patiently for me to finish writing their blog posts, but for now, here’s another one!

Instant Pot Ground Beef Stroganoff is so easy to make, I think you will be pleasantly surprised. Here’s how to make this dish.

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

Cook The Ground Beef

The first thing you will need to do is brown and cook the ground beef. To do this, press the SAUTÉ button (Medium heat). Let the Instant Pot heat up for a minute, then add the ground beef to the inner pot.

Continue to stir the ground beef until it is fully cooked through and there is no pink remaining in the meat. Press CANCEL to turn off the heat, then drain the fat out of the pot (and discard).

Time To Add Other Ingredients

Add dry minced onions, minced garlic, beef broth, Worcestershire sauce, salt and black pepper to the ground beef in the pot.

Pour uncooked wide egg noodles into the liquid, and then stir well, to combine them with the other ingredients.

Use the back of a large spoon to gently push the noodles down as much as possible into the liquid. Add up to a half cup of water (or additional beef broth), if necessary, to partially submerge the noodles.

Open a can of cream of mushroom soup and spoon it over the top of the noodles in the pan. DO NOT STIR THE SOUP IN! Just spoon or spread it out as best as possible over the surface of the noodles.

Cook The Stroganoff

Lock the lid on the Instant Pot and turn the top pressure knob to SEALING. Push the MANUAL button and cook the ground beef stroganoff for 5 minutes on HIGH pressure.

It will take the Instant Pot 10-15 minutes to come to full pressure, then the pressure button (on top of the Instant Pot) will pop up. At that point the machine will begin cooking and counting down the 5 minute time!

Final Step

When the stroganoff has cooked for 5 minutes, the machine will beep, indicating it is done. Perform a QUICK RELEASE by carefully flipping the pressure knob on top from Sealing to VENTING. This will immediately begin releasing the steam (and pressure) from the Instant Pot.

Once the steam has stopped and the pressure knob (on top of the machine) has dropped back down, the Instant Pot is safe to open. Unlock and open the lid (and set aside).

Stir in the sour cream immediately while the beef stroganoff is really hot. Continue to stir until the sour cream has been fully incorporated into the Instant Pot Ground Beef Stroganoff.

Serve The Instant Pot Ground Beef Stroganoff

Now this delicious meal is ready to be served. Ladle portions (approx. 1½ cups per serving) into bowls or onto plates, then garnish with chopped fresh parsley or dried parsley flakes (optional), and serve hot.

The noodles are perfectly tender, and the beef and creamy stroganoff sauce are wonderfully delicious! We love this meal, and enjoy it with oven-roasted veggies served on the side.

I really hope you have a chance to try this delicious, satisfying meal, and trust you’ll love it as much as we do. It is so easy, and if you have any leftovers, store them in the refrigerator and microwave them to reheat.

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

Looking For More INSTANT POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have finally begun adding Instant Pot recipes to my blog (with more on the way). Here’s a few more Instant Pot recipes you might want to check out (they’re delicious!):

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Pinterest: The Grateful Girl Cooks!
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0 from 0 votes

Instant Pot Ground Beef Stroganoff

Prep Time

5 mins

Cook Time

5 mins

Additional Prep Time (inactive)

20 mins

Total Time

30 mins

Instant Pot Ground Beef Stroganoff is really easy to make and it's delicious! This one pot meal of beef, noodles and creamy sauce serves 6.

Category: Dinner

Cuisine: All Cuisines

Keyword: instant pot, ground beef stroganoff

Servings: 6 (approx. 1½ cups per serving)

Calories Per Serving: 428 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound lean ground beef
3 Tablespoons dried minced onion
2 teaspoons minced garlic
3½ cups beef broth
½ cup water* *if necessary*
1½ teaspoons Worcestershire sauce
½ teaspoon salt
½ teaspoon black pepper
12 ounces wide egg noodles *uncooked*
10.5 ounces cream of mushroom soup *canned = 1 can*
1 cup light sour cream
fresh chopped parsley (or dried) as garnish (optional)

US Customary - Metric

Instructions

Press SAUTÉ button (Medium heat). Let the Instant Pot heat for a minute, then add ground beef to the inner pot. Continue to stir ground beef until it's fully broken up, cooked through and no pink remains. Press CANCEL to turn off heat. Drain fat (discard).
Add onions, garlic, beef broth, Worcestershire sauce, salt and pepper to the pot. Pour uncooked noodles in; stir well, to combine with other ingredients. Push the noodles down as much as possible into the liquid. Add additional ¼-½ cup water (or beef broth), if necessary, to partially submerge noodles.
Spoon mushroom soup (straight from the can) as evenly as possible over the top of the noodles. DO NOT STIR THE SOUP IN!
Lock the lid and turn the top pressure knob to SEALING. Push the MANUAL button and cook for 5 minutes on HIGH pressure. *It will take 10-15 minutes to come to full pressure, then the pressure button (on top of the Instant Pot) will pop up. The machine will then begin pressure cooking and counting down the 5 minutes!
When it's cooked for 5 minutes, the machine will beep, indicating it is done. Perform a QUICK RELEASE by flipping the pressure knob on top from Sealing to VENTING. This will immediately begin releasing steam/pressure from the Instant Pot. Once steam has stopped and the pressure knob (on top) has dropped back down, the Instant Pot is safe to open. Unlock/open the lid (and set aside).
Immediately stir in the sour cream until fully combined. Serve hot, garnishing each portion with chopped fresh (or dried) parsley. Enjoy.

Nutrition Facts

Instant Pot Ground Beef Stroganoff

Amount Per Serving (1 (1/6 of total))

Calories 428 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 110mg37%

Sodium 1.183mg0%

Potassium 672mg19%

Carbohydrates 49g16%

Fiber 3g13%

Sugar 2g2%

Protein 30g60%

Vitamin A 163IU3%

Vitamin C 2mg2%

Calcium 109mg11%

Iron 4mg22%

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

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23
Aug
2024

Golden Almond Couscous

categories: Side Dishes

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Golden Almond Couscous serves 4, and is a flavorful side dish cooked with onions and bell peppers, then served with a toasted almond garnish.

Today I want to share a delicious (and simple) side dish featuring couscous, which is a common food in many countries, especially in North Africa.

This protein-enriched food (which consists of tiny granules of rolled semolina) made its way into European and French cuisine (and eventually America) starting in the early 20th century, and has wildly risen in use and popularity.

I found the original recipe many years ago in an old cookbook in my collection. The main change I’ve made is adding colorful bell peppers to the original recipe.

The addition of bell peppers enhances both the flavor and color of this dish, so that is how I make it. Here’s how to make Golden Almond Couscous!

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

A Little Prep Before Cooking The Couscous

The finished couscous is garnished with almond slices that have been lightly toasted. They add great crunch to this side dish and I highly recommend not skipping this!

To toast the almonds yourself, slice the almonds thinly, then place them into a “dry” skillet on Medium-Low heat. Cook, stirring often for 2-3 minutes, OR until they are lightly browned and aromatic. Transfer them from the skillet to a paper towel or plate to cool.

In a separate saucepan, heat 3 cups of low sodium chicken broth on a low simmer. Keep the broth hot until it is added to the couscous later.

Time To Cook The Couscous

Now it’s time to put this dish together! Melt butter on Medium-Low in a large saucepan (big enough to hold the broth and other ingredients).

Add the finely chopped onions and bell peppers. *NOTE: For added color I use a combination of finely chopped green, red, and yellow bell peppers (a total of 1/3 cup of peppers), but feel free to use what color of peppers you may have.

Sauté the onions and peppers for 7-8 minutes, or until the onions have become light golden in color and the veggies are tender.

Stir ground turmeric and ground cumin into the cooked onions and peppers. Continue to cook for 1 minute, then add uncooked (“dry”) couscous to the pan.

Final Step

Stir the couscous into the onions, peppers and spice mixture until combined. Add the hot chicken broth, and stir until the ingredients are fully incorporated.

Turn off the heat and immediately put a lid on the pan (covering any vent holes). Let the golden almond couscous sit undisturbed (off the heat) for 11-12 minutes. When done, all the broth should have been absorbed.

Remove the lid from the pan after all the broth is absorbed. The grains of couscous will appear to be packed together (as seen below).

Grab a fork, and fluff the grains with it, combining the veggies with the couscous. Season the couscous, to taste, with salt and black pepper. Now this dish is almost ready to be served!

Serve The Golden Almond Couscous

Transfer the couscous immediately to a serving bowl and sprinkle the toasted almond slices over the top. Serve, and enjoy a delicious helping of golden almond couscous!

I hope you have a chance to make this savory side dish, and trust you’ll enjoy Golden Almond Couscous as much as I do. This dish pairs very well with most meats, and has great flavor.

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

Looking For More SIDE DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of side dishes you can choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Recipe adapted from: “The Flavors of Bon Appetit”, page 61, published by Condé Nast Publications in 2004

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0 from 0 votes

Golden Almond Couscous

Prep Time

13 mins

Cook Time

12 mins

Total Time

25 mins

Golden Almond Couscous serves 4, and is a flavorful side dish cooked with onions and bell peppers, then served with a toasted almond garnish.

Category: Side Dish

Cuisine: All Cuisines

Keyword: golden almond couscous

Servings: 4

Calories Per Serving: 186 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 cups low sodium chicken broth
3 Tablespoons butter
1½ cups yellow onions finely chopped
⅓ cup bell peppers (combo of green/red/yellow) finely chopped
1 teaspoon ground turmeric
½ teaspoon ground cumin
⅓ cup slivered almonds lightly toasted
salt and black pepper, to taste

US Customary - Metric

Instructions

To Toast Almonds: slice almonds thinly, then place in a "dry" skillet on Medium-Low heat. Cook, stirring often, for 2-3 minutes, OR until lightly browned/aromatic. Transfer to a paper towel or plate to cool.
In a separate saucepan, heat 3 cups of low sodium chicken broth on a low simmer. Keep broth hot until it's added to couscous later.
Melt butter on Medium-Low in a large saucepan (or large, covered, non-stick skillet). Add onions and bell peppers. Sauté for 7-8 minutes, or until light golden in color and tender. Stir in turmeric and cumin; cook for 1 minute.
Add couscous; stir. Pour in hot chicken broth; stir until incorporated. Turn off the heat; put a lid on the pan (cover any vent holes). Let sit undisturbed (off the heat) for 11-12 minutes. When done, all the broth should be absorbed. Fluff the couscous well, using a fork.
Transfer couscous immediately to a serving bowl. Garnish top with toasted almonds. Serve, and enjoy!

Recipe Notes

*NOTE: For added color I use a combination of finely chopped green, red, and yellow bell peppers (a total of 1/3 cup), but feel free to use what color of peppers you may have.

Nutrition Facts

Golden Almond Couscous

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

Calories 186 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 23mg8%

Sodium 124mg5%

Potassium 352mg10%

Carbohydrates 11g4%

Fiber 3g13%

Sugar 4g4%

Protein 6g12%

Vitamin A 656IU13%

Vitamin C 20mg24%

Calcium 52mg5%

Iron 1mg6%

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

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19
Aug
2024

Creole Shrimp and Rice

categories: Main Dishes, Seafood

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Creole Shrimp and Rice is a fantastic meal! Large shrimp are cooked in a flavorful homemade Creole sauce, and served with rice (4 servings).

If you enjoy great tasting shrimp, then may I suggest you check out this recipe for Creole Shrimp and Rice? It is such a delicious shrimp dish, and it’s packed with flavor!

If you are familiar with Creole (or Cajun) cooking, you know that a lot of this cuisine has a slight kick to it, thanks in part to the variety of spices used.

This recipe I discovered online is no exception. On its face, it’s a very straightforward recipe to make (even if it has a long list of ingredients- don’t let that scare you off).

The flavor is all in the SAUCE! Layer after layer of amazing flavor is built into the Creole sauce, a little bit at a time. Shrimp are added during the last couple of minutes to cook, and BOOM! You have this wonderful main dish, which is served with hot rice on the side!

Here’s how to make this restaurant-quality recipe for Creole Shrimp and Rice.

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

Prep The Shrimp

For this dish you will need 1½ pounds of large shrimp (about 16-20 shrimp per pound). Prep the shrimp by removing the peel, deveining them, and removing the tail. Set them aside while you make the Creole sauce.

Make The Creole Sauce

In a large skillet, heat butter and oil over Medium-High heat. Stir in chopped onions, celery and green bell pepper, and then reduce the heat to Medium.

By the way, did you know the addition of onion, celery and bell peppers is considered the “holy trinity” of vegetables in Creole cooking? Yep… this combination is the flavorful, essential seasoning foundation for many Cajun and Creole dishes, so that’s what it is called!

Cook the veggies for 10 minutes, or until the veggies are really soft. Stir often, and lower the heat, if necessary, so the veggies don’t burn.

Add minced garlic, Creole seasoning, thyme, cayenne pepper, and one bay leaf, and stir to combine these ingredients with the veggies.

Stir in a can of tomato sauce, water and Worcestershire sauce until combined. Bring this sauce mixture to a boil on Medium heat. Once it begins to boil, turn the heat down to Low.

Simmer the Creole sauce on Low heat (uncovered) for 8-10 minutes OR until the sauce has thickened considerably.

Time To Add The Shrimp!

When the sauce has cooked and thickened, it is time to add and cook the shrimp. Lay the shrimp in the simmering Creole sauce, placing them in the skillet in a single layer, if possible. The single layer helps the shrimp cook evenly.

Let the shrimp cook (without disturbing them) for 1-2 minutes, then flip them over in the skillet so the other side fully cooks through (1-2 minutes).

Once the shrimp have evenly cooked on both sides, take a small taste of the sauce. Add Tabasco sauce, salt and black pepper (just enough to suit your taste).

Remember to remove the bay leaf from the sauce, and now this dish is ready to be garnished and served with rice!

Serve The Creole Shrimp And Rice

Sprinkle the Creole Shrimp and Rice with some chopped parsley and a couple lemon slices and serve immediately. We enjoy the rice served next to the shrimp and sauce, but you might prefer serving the shrimp on TOP of the rice.

It doesn’t matter HOW you serve it really, but don’t skip the rice, because it’s blandness is a perfect contrast to the slightly spicy shrimp and sauce.

I hope you have a chance to make and try this delicious recipe for Creole Shrimp and Rice, and trust you’ll enjoy it, too!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

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Original recipe source (and with thanks to): Carol, at fromachefskitchen.com/best-shrimp-creole/

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Creole Shrimp and Rice

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

Creole Shrimp and Rice is a fantastic meal! Large shrimp are cooked in a flavorful homemade Creole sauce, and served with rice (4 servings).

Category: Main Dish

Cuisine: Cajun, Creole

Keyword: Creole shrimp and rice

Servings: 4

Calories Per Serving: 392 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons butter
2 Tablespoons vegetable oil or other neutral oil
1 medium yellow onion peeled/ finely chopped
2 stalks celery finely chopped
1 medium green bell pepper deseeded/ finely chopped
4 cloves garlic minced
1 Tablespoon Creole/Cajun seasoning mix (less or more, to taste)
1 teaspoon dried thyme
½ teaspoon cayenne pepper *(use ¼ tsp. if you don't like it too spicy!)*
1 bay leaf
15 ounces tomato sauce (canned) = 1 can
1 cup water
1 Tablespoon Worcestershire sauce
1½ pounds large shrimp (16-20 count per lb.) peeled, deveined, tail removed
Tabasco sauce to taste (start with 1-2 shakes)
salt and black pepper to taste
2 cups COOKED rice (½ cup cooked rice per serving)

Optional Garnishes For Serving: chopped parsley and lemon slices

Instructions

In a large skillet, heat butter and oil on Medium-High. Stir in onions, celery and bell pepper; reduce heat to Medium. Cook veggies for 10 minutes, or until veggies are quite soft. Stir often; lower heat if necessary, so veggies don't burn.
Add minced garlic, Creole seasoning, thyme, cayenne pepper, and bay leaf. Stir to combine them with the veggies.
Add tomato sauce, water and Worcestershire sauce. Stir; bring sauce to a boil on Medium heat. Once it is boiling, turn heat down to Low. Simmer Creole sauce on Low (uncovered) for 8-10 minutes OR until it has thickened slightly.
Lay shrimp in the sauce, placing them in the skillet in a single layer, if possible (to help the shrimp cook evenly). Cook shrimp (without disturbing them) for 1-2 minutes, then flip them over so the other side fully cooks through (1-2 minutes).
Take a small taste of the sauce. Add Tabasco sauce, salt and black pepper as needed (to suit your taste). Remove bay leaf from the sauce (discard).
Garnish shrimp and sauce with parsley and lemon slices; serve immediately, with hot cooked rice next to the shrimp or under the shrimp. ENJOY!

Recipe Notes

NOTE: Remember to cook the rice and time it so it's hot and ready to serve when the shrimp has finished cooking.

Nutrition Facts

Creole Shrimp and Rice

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

Calories 392 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 5g

Monounsaturated Fat 3g

Cholesterol 229mg76%

Sodium 1.587mg0%

Potassium 757mg22%

Carbohydrates 37g12%

Fiber 4g17%

Sugar 7g8%

Protein 28g56%

Vitamin A 1.729IU0%

Vitamin C 37mg45%

Calcium 151mg15%

Iron 2mg11%

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

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15
Aug
2024

Bacon Jam For Burgers

categories: Sauces and Dressings

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Bacon Jam For Burgers is a slightly sweet and salty condiment, easily made in a skillet, and used on hamburgers to add lots of great flavor!

It’s Summer here in good ol’ Oregon, and that means lots of BBQ’d hamburgers! Today I want to share a simple recipe to make Bacon Jam for Burgers!

Wait… WHAT??? Bacon JAM? That was my question several years ago when I first heard of it. Since I make and preserve (can) most of our jams and jellies, I couldn’t for the life of me figure out why someone would want to spread bacon jam on an English muffin or toast! Ha Ha!

It turns out to be a completely different case. Bacon Jam is used as a condiment to really jazz up grilled hamburgers! (Oh! Face-palm). Let me tell you… it is absolutely DELICIOUS used in this way.

The recipe is straight forward and simple, and I highly recommend trying it on a favorite burger. Here’s how to make Bacon Jam For Burgers.

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

Cook The Bacon

First, cut 5 slices of bacon in small pieces (I use kitchen scissors to make quick work of it). Place them in a large skillet (cast iron if you have one) and turn the heat to MEDIUM.

Cook the bacon until it is browned and crispy, then remove the bacon from the skillet with a slotted spoon. Place the bacon on several layers of paper towels to absorb excess grease. Set aside. Remove all the bacon grease from the skillet except for ½ Tablespoon.

Cook The Onions

With the heat still on MEDIUM, add chopped onions to the skillet. Cook them, stirring occasionally, until they have caramelized and browned. This will take a few minutes.

Stir in a Tablespoon of minced garlic, and cook for 1 minute, stirring often so the garlic doesn’t burn (and turn bitter in taste).

Make The Bacon Jam

Add the crispy bacon back into the skillet, then add maple syrup, brown sugar, apple cider vinegar, and a small pinch of cayenne pepper.

Stir these ingredients until fully combined, then turn the heat down to LOW. Let the bacon jam simmer on low heat for about 10 minutes OR until it starts to thicken. Stir the jam often while it simmers, to prevent burning.

Once the bacon jam for burgers has thickened, remove the skillet from the heat, and allow the jam time to cool. You will notice it will thicken a little more while it cools.

Enjoy The Bacon Jam For Burgers

To serve the bacon jam, prepare hamburger or cheeseburger patties as you normally would, whether outside on a BBQ or inside in a skillet.

Prepare the bun (we like to grill or toast them), and add the toppings you enjoy. I “usually” put mustard AND ketchup on my burgers.

However, when I am adding bacon jam, I simply spread mayonnaise on the bottom bun, top with lettuce, a grilled burger patty, spread bacon jam on top of the meat and add the top bun.

There is usually enough bacon jam to top 3 burgers, but the recipe can EASILY be doubled or tripled to meet your needs.

Serve, and enjoy the amazing pop of flavor the bacon jam brings to grilled burgers! It really takes burgers to the next level! I love it, and really hope you will, too!

I hope you have the chance to make Bacon Jam For Burgers for those you love! Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care… and have a wonderful day.

Looking For More CONDIMENT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a variety of condiments recipes you might want to check out, including:

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Original recipe source: Jordan Hanger, at: theninjacue.com/easy-bacon-jam

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0 from 0 votes

Bacon Jam For Burgers

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Bacon Jam For Burgers is a slightly sweet and salty condiment, easily made in a skillet, and used on hamburgers to add lots of great flavor!

Category: Condiment

Cuisine: All Cuisines

Keyword: bacon jam, burgers

Servings: 3

Calories Per Serving: 229 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

5 slices bacon cut in small pieces
¼ medium yellow onion finely chopped
1 Tablespoon minced garlic
2 Tablespoons pure maple syrup
2 Tablespoons apple cider vinegar
2 Tablespoons brown sugar
1 pinch cayenne pepper

US Customary - Metric

Instructions

Cut bacon in small pieces. Place them in a large skillet (cast iron if you have it). Cook bacon on MEDIUM heat until browned/crispy. Remove bacon from skillet with a slotted spoon. Place bacon on paper towels to absorb grease. Set aside. Remove all bacon grease from the skillet except for ½ Tablespoon.
Add chopped onions to the skillet. Cook on MEDIUM, stirring occasionally, until they've caramelized/browned (a few minutes). Stir in minced garlic; cook 1 minute, stirring often so garlic doesn't burn.
Add bacon, maple syrup, brown sugar, apple cider vinegar, and a small pinch of cayenne pepper to the onions in skillet. Stir until combined, then reduce heat to LOW. Let jam simmer on LOW heat for 10 minutes OR until it starts to thicken. Stir jam often while simmering, to prevent burning. Once thickened, remove skillet from the heat. Let jam cool (it will thicken a bit more while it cools).
To serve, prepare burgers as you normally would. Spread the thick bacon jam directly on top of the burger patty. Serve with your favorite condiments, and enjoy!

Nutrition Facts

Bacon Jam For Burgers

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

Calories 229 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Trans Fat 0.05g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 24mg8%

Sodium 248mg11%

Potassium 145mg4%

Carbohydrates 19g6%

Fiber 0.2g1%

Sugar 16g18%

Protein 5g10%

Vitamin A 28IU1%

Vitamin C 2mg2%

Calcium 31mg3%

Iron 0.3mg2%

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

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10
Aug
2024

Butter Chicken (Instant Pot)

categories: Chicken, Instant Pot Recipes, Main Dishes

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Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!

The first time I ever ate Butter Chicken in an Indian restaurant I was HOOKED! I absolutely LOVE the tender chicken, swimming in an absolutely delectable butter sauce, flavored with traditional Indian spices.

I decided I couldn’t wait to make it myself (in my own kitchen), and that started my search for a great Butter Chicken (Instant Pot) recipe I could conveniently make and LOVE!

I’m finally adding this recipe to my website because it is the one I now use every time I make Butter Chicken using my Instant Pot. It has not failed me yet, so today I am sharing the recipe with YOU! Here’s how to make it.

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

Prepare Sauce And Chicken For The Instant Pot

Place one 14.5 ounce can of diced tomatoes (including the juice) in the inner container of your Instant Pot. Add minced garlic, ginger, turmeric, cayenne pepper, paprika, garam masala, ground cumin and salt.

Stir these ingredients together until well-combined and the spices are incorporated into the sauce.

Pat chicken breasts dry using paper towels, then lay them right on top of the sauce mixture in the Instant Pot. Do not mix them into the sauce!

The amount of chicken you need is 1½ pounds (about 3 very large boneless, skinless chicken breasts). If you have a food scale, I recommend using it to accurately gauge the weight of the chicken.

NOTE: Boneless, skinless chicken thighs (in same quantity) may be substituted in this recipe, if you prefer.

Cooking Butter Chicken In An Instant Pot

Lock the lid on the Instant Pot. Turn the pressure release knob to the “SEALING” position. Select the “MANUAL” button, and adjust to High pressure. Set the timer for 10 minutes.

The Instant Pot usually takes between 10-15 minutes to reach full pressure, then the 10 minute timer will begin. Once the 10 minute time has been reached, let the machine release it’s pressure NATURALLY. Do nothing during this time (this may take about 15 minutes or so).

As the pressure releases naturally, the timer will begin to count up and display the time in minutes. When all the pressure has been released, the pressure button (which is raised when the Instant Pot is at full pressure) will drop.

Remove And Slice The Cooked Chicken

After the pressure has fully released naturally, unlock the lid and remove. Transfer the chicken breasts out of the inner pot using a slotted spoon or spatula) and onto a cutting board. Set the chicken aside to cool for a few minutes.

After the chicken has cooled slightly, cut each piece into large chunks, about 1½” wide. Do not shred the chicken! Set aside while you finish making the butter sauce.

Finish Making The Butter Sauce

Use an immersion blender to fully puree the sauce in the inner pot. Insert the immersion blender directly into the pot to do this, then let the sauce cool for 2-3 minutes.

NOTE: If you don’t have access to an immersion blender, carefully transfer it in batches to a blender and process until smooth. Remember… it’s HOT! Once pureed, pour it carefully back into the inner pot.

Add butter (in chunks), coconut milk, additional garam masala and fresh chopped cilantro to the sauce. Stir well, until the ingredients have been fully combined.

TIP: Stir the coconut milk very well while still in the can, to combine the liquid and solids before adding it to the sauce!

NOTE: At this point, remove about ½ of the sauce (or a little less) and save it for another batch later. That’s right… you will not use ALL of the sauce! After it has cooled, you can freeze the removed sauce in an airtight container for another time (it freezes well). You can also store it in the refrigerator for 3-4 days and use it again, if desired.

Add The Chicken Back Into The Pot

Transfer all the chunks of chicken back into the remaining butter sauce and stir until they’re well-coated. Hit the “CANCEL” button, then select the “SAUTÉ” button and set the pressure setting to “LESS” (low heat).

Continue to stir and cook the chicken (uncovered) only until it is fully heated through. Once heated through, the butter chicken is ready to be served and enjoyed.

Serve The Butter Chicken

Serve the butter chicken with hot basmati rice on the side. For each serving we put a portion of rice on one half of a serving bowl, then place the tender butter chicken (and sauce) on the other side.

Spoon more sauce over the chicken, for best flavor! Top each serving with a sprig or two of fresh cilantro, serve and enjoy!

We especially love this meal when it’s served with homemade Garlic Butter Naan Bread on the side. The Naan bread can be used to help mop up all that delicious sauce!

I can’t say enough good things about this delicious recipe for Butter Chicken made in an Instant Pot. We absolutely LOVE it, and hope you’ll enjoy this classic Indian dish as much as we do!

If you have an Instant Pot, be sure to check out my recipes for Pork Carnitas, Broccoli Cheese Soup and Ground Beef Stroganoff, too!

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

Looking For More CHICKEN Recipes?

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

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Recipe adapted from: “Indian Instant Pot Cookbook” (Kindle Edition), by Urvashi Pitre, published by Rockridge Press in 2017

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Butter Chicken (Instant Pot)

Prep Time

10 mins

Cook Time

10 mins

Sauté Time + Natural Release Time

30 mins

Total Time

50 mins

Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!

Category: Main Dish

Cuisine: Indian

Keyword: butter chicken, instant pot

Servings: 4

Calories Per Serving: 514 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

14.5 ounces diced tomatoes (canned) DO NOT DRAIN
6 cloves garlic minced
1 Tablespoon fresh ginger minced
1 teaspoon paprika
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon salt
¾ teaspoon cayenne pepper
2 teaspoons garam masala** **DIVIDED USE
1½ pounds boneless, skinless chicken breasts
8 Tablespoons butter = 1 stick, cut into cubes
¾ cup full fat coconut milk (canned) or ¾ cup heavy whipping cream
¼ cup chopped, fresh cilantro

US Customary - Metric

Instructions

Place tomatoes (including juice) in the inner pot. Add garlic, ginger, turmeric, cayenne pepper, paprika, 1 teaspoon garam masala, cumin and salt. Stir/whisk until combined.
Pat chicken dry with paper towels, then lay them on top of the sauce. Do not mix them into the sauce!
Lock lid on Instant Pot. Turn pressure release knob to "SEALING" position. Select "MANUAL"; or adjust to HIGH pressure. Set timer for 10 minutes. It takes 10-15 minutes to reach full pressure, then the 10 minute cooking time will start. Once finished cooking, let pressure release NATURALLY. Do nothing during this time (about 15 minutes). When all pressure is released, pressure button will drop, indicating it's safe to remove lid.
Open lid. Transfer chicken out of the pot (use slotted spoon or spatula) and put it on a cutting board. Let cool a few minutes, then cut each piece into large chunks, about 1½" wide. Set aside.
Make Butter Sauce: Use immersion blender to puree sauce remaining in the inner pot (insert immersion blender directly in the pot to do this). Let sauce cool 2-3 minutes. NOTE: No immersion blender? Carefully transfer sauce in batches to a blender; process until smooth. Once pureed, pour sauce back into the inner pot.
Add butter (in chunks), coconut milk, remaining teaspoon of garam masala and cilantro to the sauce. TIP: Stir coconut milk while still in the can, to combine liquid and solids before adding it! Stir well, until ingredients are fully combined.
NOTE: At this point, remove about ½ of the sauce (or a little less) and save it for another batch. That's right... you won't use ALL the sauce! After it has cooled, freeze the removed sauce in an airtight container OR store it in the refrigerator for 3-4 days and use it again, if desired.
Place chicken back into the sauce remaining in the inner pot; stir until coated. Press "CANCEL", then select "SAUTÉ"; set pressure setting to "LESS" (low heat). Stir/cook butter chicken (uncovered) until heated through. Serve with rice. Enjoy!

Nutrition Facts

Butter Chicken (Instant Pot)

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

Calories 514 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 23g144%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 169mg56%

Sodium 1115mg48%

Potassium 994mg28%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 3g3%

Protein 39g78%

Vitamin A 1348IU27%

Vitamin C 14mg17%

Calcium 71mg7%

Iron 4mg22%

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

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07
Aug
2024

Garlic Butter Naan Bread

categories: Apples, Breads

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Make Garlic Butter Naan Bread to accompany a favorite main dish! This classic Indian flatbread is delicious, especially with curry dishes.

My first time tasting Naan bread was the first time my husband and I had Indian food in a local restaurant. We ordered garlic butter Naan on the side to accompany our meal, and from the very first bite, I was hooked!

I LOVED it, and was pleasantly surprised it had taken so many years before trying Indian cuisine. Now I enjoy making and eating Butter Chicken, Garlic Butter Naan Bread, and Chicken Tikka Masala! YUM!

That first time at the Indian restaurant I decided to LEARN how to make Naan (at home), and we have enjoyed this delicious flatbread ever since! Today I want to share this recipe with you, and hope you will enjoy it, too!

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

Make The Naan Dough

Whisk water, granulated sugar and active dry yeast in a large bowl until combined. Let this mixture rest for 7-8 minutes, or until the yeast begins to bubble on the surface. The bubbles indicate the yeast is healthy and alive!

In a separate bowl whisk together all purpose flour, salt and baking powder. Add this flour mixture plus warm milk, plain Greek yogurt, and oil to the large bowl with the yeast mixture.

Stir well, until these ingredients come together into a mound of dough. The dough will be quite sticky (or tacky), and quite thick. Lightly flour a work surface, then scrape the dough out of the bowl onto the floured surface.

Knead the dough (with floured hands!) for 3-5 minutes OR until it becomes smooth in texture and a cohesive ball. If necessary, add a little more flour to the work area so the dough doesn’t stick.

Let The Dough Rise

Give the large bowl (the one that held the dough) a quick wash and dry, then lightly grease or spray it on the bottom and up the sides.

Put the dough ball back into the now-greased bowl. Cover the bowl with a dish towel or plastic wrap, and set it aside in a warm place, free from drafts.

Let the dough sit a room temperature for about an hour OR until it has doubled in size. Now it’s time to shape the Naan bread.

Shape And Roll the Risen Dough

Evenly divide the risen dough into 10 equal-sized portions and using the palms of your hands, roll them into balls. Place them on a large piece of parchment paper.

Use a rolling pin to gently roll each dough ball into an oval shape. Each oval should be approx. 6 inches long, and 1/8 inch thick.

I find it convenient to roll them on pieces of parchment paper. Roll out all 10 pieces, and let them rest on the parchment paper as you cook them, one at a time.

Make The Garlic Butter

Melt butter in a small saucepan, then remove the pan from the heat. Stir in 3 cloves of minced garlic and ½ teaspoon of dried, chopped parsley. NOTE: If using fresh chopped parsley, use 1 teaspoon.

Set the garlic butter sauce aside while you begin cooking the Naan bread.

Cooking The Naan

Preheat a large cast iron skillet on Medium-High heat. *Cast iron is recommended because it gets really hot, which is beneficial for cooking Naan bread.* Use a pastry brush or a wadded up paper towel to grease the skillet with ½ teaspoon of additional oil.

When the skillet is very hot (but not smoking), carefully add one piece of the Naan dough. Cook it until you begin to see air pockets forming on the surface of the dough. This will typically happen in about 1-2 minutes.

Use a spatula and flip the Naan bread to the other side. Now the top of the bread should be nicely golden brown.

Brush the melted butter garlic sauce on top of the browned Naan bread while it cooks. The second side will also take between 1-2 minutes to cook and become golden brown in color.

Transfer the cooked Garlic Butter Naan Bread out of the skillet and quickly wrap it in a dish towel to keep it warm. Continue cooking the remaining pieces of bread, one at a time, repeating the process with each one.

Time To Enjoy Some Garlic Butter Naan Bread

Serve Garlic Butter Naan Bread with a favorite thick soup or curry dish. The fluffy flatbread is absolutely perfect for dipping up (or sopping up) the soup or sauces.

We really enjoy it served alongside big bowls of Lentil Potato Soup (shown below), or Butter Chicken (made in an Instant Pot)!

Naan bread is soft, yet “sturdy” enough to hold pieces of meat from curries, and can be used to eat them “taco-style”! The bread is delicious, especially with the garlic butter topping adding extra flavor!

I hope you have the chance to make Garlic Butter Naan Bread for yourself (and those you love), and trust you’ll enjoy it as much as we do! You can freeze leftovers if you let them cool completely, then wrap them well and store in the freezer in an airtight container.

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

Looking For More BREAD Or ROLL 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 homemade bread recipes you can check out, including:

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from: craveitall.com/soft-naan-bread/

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0 from 0 votes

Garlic Butter Naan Bread

Prep Time

15 mins

Cook Time

20 mins

RISE TIME (inactive prep)

1 hr

Total Time

1 hr 35 mins

Make Garlic Butter Naan Bread to accompany a favorite main dish! This classic Indian flatbread is delicious, especially with curry dishes.

Category: Bread, Side Dish

Cuisine: Indian

Keyword: naan bread

Servings: 10

Calories Per Serving: 294 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Naan Bread:

¼ cup warm water 110℉
2 teaspoons granulated sugar
1½ teaspoons active dry yeast or rapid rise (instant yeast)
¾ cup plain Greek yogurt or natural plain yogurt
¾ cup warm milk (1% or 2%)
¼ cup vegetable oil + 2 T. for cooking Naan
4 cups all purpose flour + more as needed (for dusting)
1¼ teaspoons salt
1 teaspoon baking powder

For Garlic Butter Topping:

¼ cup butter , melted
3 cloves garlic, minced
1 teaspoon fresh chopped parsley or ½ teaspoon dried

Instructions

Whisk water, sugar and yeast in large bowl until combined. Let it rest 7-8 minutes, or until it begins to bubble on top. Bubbles indicate the yeast is healthy/alive!
In separate bowl combine flour, salt and baking powder. Add flour mixture, milk, yogurt, and oil to the yeast mixture.
Stir well, until ingredients come together. Dough will be tacky/thick. Lightly flour work surface; scrape dough onto floured surface. Knead dough (with floured hands) 3-5 minutes OR until it is smooth in texture and a cohesive ball. Add more flour to work area (as needed) so dough doesn't stick.
Clean/dry large (yeast) bowl. Lightly grease/spray the bottom and sides. Put dough ball back into greased bowl. Cover with dish towel or plastic wrap; set in warm place, free from drafts. Let dough sit at room temperature for an hour OR until it has doubled in size.
Evenly divide dough into 10 equal-sized portions. Using the palms of your hands, roll them into balls. Place on parchment paper. Use a rolling pin to roll each ball into an oval shape, approx. 6 inches long, and 1/8 inch thick. Set aside.
Make Garlic Butter Sauce: Melt butter in small pan; remove from heat. Stir in garlic and parsley. Set sauce aside while you cook the Naan.
Preheat a large cast iron skillet on Medium-High. Use pastry brush to grease skillet with ½ tsp. of additional oil. When skillet is very hot (but not smoking), add 1 piece of Naan. Cook until air pockets form on the surface (usually 1-2 minutes).
Turn Naan to the other side. Brush garlic butter on top. Cook another 1-2 minutes (both sides should be browned). Transfer Naan out of the skillet; wrap in a dish towel to keep it warm. Repeat with remaining pieces, one at a time, following same process. Serve warm, and enjoy!

Nutrition Facts

Garlic Butter Naan Bread

Amount Per Serving (1 naan)

Calories 294 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 4g

Monounsaturated Fat 3g

Cholesterol 14mg5%

Sodium 342mg15%

Potassium 153mg4%

Carbohydrates 41g14%

Fiber 2g8%

Sugar 2g2%

Protein 8g16%

Vitamin A 178IU4%

Vitamin C 0.3mg0%

Calcium 67mg7%

Iron 2mg11%

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

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03
Aug
2024

Honey Mustard Salad Dressing

categories: Sauces and Dressings

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Make delicious Honey Mustard Salad Dressing (½ cup total) in under 5 minutes! Drizzle this simple dressing on a favorite mixed green salad.

I don’t know about you, but I am always looking for ways to make “store-bought” salad dressings right at home in our kitchen. There’s something very satisfying to be able to make it myself.

Since our sons are grown and live on their own, it takes quite a while for my husband and I to use up entire bottles of purchased salad dressing. Don’t get me wrong- they taste great, but I enjoy saving money by making it myself… in much smaller quantities!

Today I am sharing a tried and true recipe for Honey Mustard Salad Dressing. I’ve had this recipe for years and years written on a 3″ x 5″ index card, and the original source for the recipe is completely unknown.

This salad dressing boasts fabulous flavor and will be a definite hit, drizzled on a favorite green salad, because it’s so good! Here’s how to make it.

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

What Ingredients Are Used For The Salad Dressing

The ingredients you will need to make this honey mustard salad dressing are apple cider vinegar, vegetable oil, Dijon mustard, honey, salt and pepper.

That’s it! I always have these common ingredients around, so it is no problem whenever I want to make a small jar of salad dressing!

Okay- Let’s Make The Salad Dressing!

This recipe will yield about ½ cup total of honey mustard salad dressing, but you can double or triple the amounts, if you need more.

Place 4 Tablespoons of apple cider vinegar and 4 Tablespoons of vegetable oil in a jar that has a tight fitting lid. Shake the jar very well for about one minute, until the oil and vinegar have become fully incorporated and emulsified.

I typically use a small canning jar or a small bottle (with a lid) to make homemade salad dressing. Below you can see the amount of oil and vinegar in the jar, before adding the remaining ingredients.

Add 2 Tablespoons of Dijon mustard and 2 Tablespoons of honey into the jar. TIP: Use a spoon and carefully add them to the jar, one spoonful at a time.

In the past I tried using a funnel to get the Dijon and honey into the bottle, but don’t recommend it. I thought it might be easier, but it was too messy, and not all the honey and Dijon make it into the jar with this method!

Ready To Use The Honey Mustard Salad Dressing

Add salt and pepper to the jar (1/8 teaspoon each, plus more, if desired, to suit your taste). Put the lid securely on the jar and shake very well, until all the ingredients are fully mixed.

At this point, the honey mustard salad dressing is ready to be used. I highly recommend refrigerating it for at least an hour, to let the flavors really have a chance to come together.

When you’re ready to use the salad dressing (especially after refrigerating), shake the jar really well, to ensure the oil/vinegar mixture is fully combined.

Pour it over a beautiful, chilled mixed green salad, and dig in! This salad dressing is wonderful, and I think you will really enjoy it!

I hope you have the chance to try this yummy, simple honey mustard salad dressing recipe, and trust you’ll like it as much as we do!

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

Looking For More SALAD DRESSING Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of homemade salad dressing recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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Original recipe Source: unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Honey Mustard Salad Dressing

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Make delicious Honey Mustard Salad Dressing (½ cup total) in under 5 minutes! Drizzle this simple dressing on a favorite mixed green salad.

Category: Salad Dressing

Cuisine: All Cuisines

Keyword: honey mustard salad dressing

Servings: 8 - one Tbl. per serving (½ cup total)

Calories Per Serving: 84 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 Tablespoons vegetable oil
4 Tablespoons apple cider vinegar
2½ Tablespoons honey
2 Tablespoons Dijon mustard
⅛ teaspoon salt + more, if desired
⅛ teaspoon black pepper + more, if desired

US Customary - Metric

Instructions

Place apple cider vinegar and vegetable oil in a jar (with a tight fitting lid). Shake jar well for 1 minute, until oil and vinegar are incorporated and emulsified.
Add Dijon mustard and honey to the jar. TIP: Use a spoon; carefully add one spoonful at a time.
Add salt and pepper (1/8 teaspoon each, plus more if desired, to suit your taste). Put the lid securely on the jar; shake well, until all ingredients are fully mixed. At this point, the salad dressing is ready to be used. I recommend refrigerating it for at least 1 hour, to let the flavors have a chance to come together.
Shake the jar well before using (especially after refrigerating) , to ensure ingredients are fully combined. Serve, and enjoy! Refrigerate leftover salad dressing.

Nutrition Facts

Honey Mustard Salad Dressing

Amount Per Serving (1 Tablespoon)

Calories 84 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Trans Fat 0.05g

Polyunsaturated Fat 4g

Monounsaturated Fat 2g

Sodium 78mg3%

Potassium 15mg0%

Carbohydrates 6g2%

Fiber 0.2g1%

Sugar 5g6%

Protein 0.2g0%

Vitamin A 3IU0%

Vitamin C 0.05mg0%

Calcium 3mg0%

Iron 0.1mg1%

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

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31
Jul
2024

Refried Bean Tostadas

categories: Main Dishes, Meatless Meals, Mexican / Southwestern

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Refried Bean Tostadas are an easy, meatless meal! Corn tortillas are fried until crisp, then topped with beans, cheese, lettuce, salsa, etc.

Looking for a simple yet delicious meal that is perfect to serve any time of the year? We LOVE making homemade refried bean tostadas! I’ve been making this simple meatless dish for over 50 years, and think they are a wonderfully tasty meal!

It’s easy to prepare the toppings ahead of time (and refrigerate), then when you’re ready to make them, it’s as easy as frying the tortillas and heating refried beans on the stovetop! Here’s how to make refried bean tostadas.

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

Prepare The Refried Beans And Tostada Toppings First

Combine a can of refried beans (regular or low-fat) with 2 Tablespoons of water in a small saucepan. I always add a little water to very slightly “thin” the refried beans to make them easier to spread on a cooked tortilla later.

NOTE: I use canned refried beans to make this a very convenient, quick recipe, but if you’re interested in making homemade refried beans, be sure to check out my recipe for Easy Crock Pot Refried Beans!

Stir and cook the refried beans (and water) on low heat until heated through. Keep the beans warm while you prepare the other ingredients.

I find it helpful to get all the tostada toppings ready BEFORE beginning this recipe. Place the toppings in small bowls or containers and place them out on the counter. *If getting toppings ready early in the day, cover and refrigerate the bowls of toppings until ready to use.

Fry The Tortillas Until Crispy

Pour oil about ½” deep in a medium sized skillet. Heat the oil on Medium temperature until very hot, but not smoking. A drop of water should sizzle when added to the hot oil, indicating the oil is ready.

Carefully place one corn tortilla into the hot oil. The oil should instantly sizzle around the edges. Let it cook for about 30 seconds, then carefully turn it to the other side using tongs (remember that the oil is very HOT).

Continue to cook the tortilla until it is very crisp on both sides. Use the tongs to press the tortilla down in the center if it puffs up, because you want the middle of the tortilla very crisp to hold the weight of the toppings. If necessary, turn the tortilla back over to ensure the first side is crisp.

When the tortilla is crisp all the way through on both sides, transfer it from the hot oil to several layers of paper towels using tongs. As you lift each tortilla out of the oil, let excess oil drip back into the skillet.

The paper towels will help absorb any excess oil. Repeat the cooking process with the remaining tortillas, until all are cooked, crispy, and well-drained.

“Build” The Tostadas

Now it’s time to “build” the refried bean tostadas. Place 2 big Tablespoons of hot refried beans onto each tortilla (there will be some beans leftover). Use the back of a spoon to GENTLY spread the beans over the surface of the tortilla without cracking it.

Add shredded lettuce on top of the beans, then add grated cheddar cheese (or Colby Jack), dividing these ingredients evenly between the tostadas.

Top each tostada with diced fresh tomatoes. Add garnishes of your choosing to top off the tostadas before serving. We love to add taco sauce (or salsa), chopped cilantro, and a small dollop of sour cream to ours… yum!

The best part of putting out the bowls of toppings is everyone can build their own tostada the way they like it!

The recipe, as written, will yield enough for 4 tostadas, but can EASILY be doubled, tripled, or quadrupled to meet your needs. Some people may eat one tostada, and others may want to enjoy two, so plan accordingly!

TIP: *Remember that you will have some leftover refried beans, so adjust the amount of other ingredients to fit your needs, especially if you want more refried bean tostadas!

Serve And Enjoy The Refried Bean Tostadas

Serve and enjoy these delicious refried bean tostadas. they should be crisp enough to hold all those toppings safe and secure in your hands. Lift that beautiful tostada up using both hands, and take a big, crispy, delicious bite!

I really hope you have the chance to make some yummy refried bean tostadas! I think they’re a perfect meal for busy days because you can easily prepare the toppings ahead of time (cover and refrigerate), then all you need to do at dinner time is fry the tortillas and heat the beans!

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

Looking For More MEXICAN-INSPIRED 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 Mexican-inspired recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Refried Bean Tostadas

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

Refried Bean Tostadas are an easy, meatless meal! Corn tortillas are fried until crisp, then topped with beans, cheese, lettuce, salsa, etc.

Category: Dinner, Lunch

Cuisine: Mexican

Keyword: refried bean tostadas

Servings: 4 tostadas

Calories Per Serving: 213 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 medium corn tortillas
vegetable oil, for frying ½" deep in small skillet
8 ounces canned refried beans = approx. ½ of a 16 oz. can
2 Tablespoons water
1 cup shredded iceberg lettuce
1 cup grated cheddar cheese or Colby Jack
1 medium red tomato diced

OPTIONAL TOPPINGS: taco sauce or salsa, sour cream, chopped cilantro, sliced olives, as desired

Instructions

Prep and place tostada toppings (lettuce, cheese, tomatoes, etc.) in small bowls; place them on the counter. *If getting toppings ready early in the day, cover and refrigerate until ready to use.
Combine refried beans and water in a small saucepan. Stir and cook on low heat until heated through. Keep beans warm while you prepare tortillas.
Pour oil ½" deep in a medium skillet. Heat on Medium until very hot, but not smoking. A drop of water should sizzle when added. Carefully place a tortilla in the hot oil. The oil should instantly sizzle around the edges. Cook for 30 seconds, then turn tortilla to the other side using tongs. Continue to cook until tortilla is very crisp on both sides. Use tongs to press the tortilla down (in the center) in the oil, so the middle of the tortilla is very crisp to hold the weight of the toppings. Turn tortilla over again (if necessary) to ensure crispness on all sides.
Transfer tortilla to several layers of paper towels, which will absorb excess oil as it drains. Repeat with remaining tortillas, until all are cooked, and well-drained.
Spoon 2 big Tablespoons of hot refried beans on each tortilla (there'll be beans leftover). Gently use the back of a spoon to spread beans over the tortilla without cracking it.
Add shredded lettuce on top of the beans, then grated cheese and diced tomatoes, dividing evenly between tostadas. Garnish with taco sauce, salsa, sour cream, cilantro and/or olives, if desired. Serve and enjoy!

Recipe Notes

NOTE: Optional toppings such as taco sauce, sour cream, cilantro, and/or olives were not considered in the caloric calculation.

Nutrition Facts

Refried Bean Tostadas

Amount Per Serving (1 tostada)

Calories 213 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 28mg9%

Sodium 525mg23%

Potassium 96mg3%

Carbohydrates 19g6%

Fiber 4g17%

Sugar 2g2%

Protein 11g22%

Vitamin A 422IU8%

Vitamin C 1mg1%

Calcium 243mg24%

Iron 1mg6%

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

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