The Grateful Girl Cooks!

09
Aug
2021

Smoked Brisket Of Beef

categories: Beef, For The BBQ Grill, Main Dishes, Traeger Grill Recipes

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Enjoy smoked brisket of beef, cooked on a smoker grill. Cut the brisket in slices to serve, or shred and add BBQ sauce for a great sandwich!

We enjoy using our Traeger grill, especially in the summers when we don’t want to heat up the kitchen, and it’s nice outside. This recipe for smoked brisket of beef is a delicious meal, and any leftovers make great BBQ brisket sandwiches, too! I got the original recipe from Trager grills website, so I knew it would be a good one!

My husband asked me to get a beef brisket at the store, using a free gift certificate we had received. I was wondering how the two of us could eat an entire brisket, but since the certificate got us a free 12 pound brisket, I obliged. I knew any leftover meat could make several meals for us, which meant less cooking! A win-win!

For this smoked brisket of beef, you will need to plan ahead. The beef is well seasoned, and then it needs to be refrigerated overnight before you can put it on the smoker. As long as you can do that step , the rest is smoking it low and slow for best flavor. Here’s how to make this smoked brisket of beef:

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

Make The Seasoning Mix For The Smoked Brisket Of Beef

The seasoning mix is very simple to make, and adds great flavor to the beef brisket. Place sea salt, onion powder, and black pepper in a small bowl, and stir to combine. The next thing you will need to add to the spices is garlic paste.

You can easily make your own garlic paste by chopping fresh garlic (2 T. for this recipe). Take 1 T. of sea salt and put it on a cutting board. Using the FLAT side of a large knife, rub the salt and chopped garlic together over and over. When done, the salt breaks down the garlic a bit and it becomes thick, like paste. Stir the garlic paste into the spices until combined.

Season Then Refrigerate Brisket Overnight

After trimming the fat on the beef brisket to about 1/4″ thick, it is time to season the beef with the spice rub. This fat trimming will reduce the overall weight of the brisket. Place the brisket onto a large baking sheet to do this.

Cover the entire surface of the brisket liberally with the rub, patting it onto the surface of the meat to adhere. Use all the spices to cover top, bottom and sides of the beef. Cover the meat with foil, and refrigerate the brisket overnight (at least 8 hours).

Ready To Smoke The Beef Brisket

Remove the brisket from the refrigerator and let it sit for about 45 minutes to take the chill off before smoking the meat. Once you’re ready to go, fire up your smoker according to manufacturer instructions. Preheat smoker to 225°F. with the lid closed (for about 15 minutes). For this recipe we used mesquite pellets in the hopper- hickory pellets are great for this brisket, also. I also like to add a pan full of water on the top shelf (creates moisture/steam as the brisket cooks-optional)

Put the brisket onto the grate, with the fat side facing down, in the center of the grill. Smoke the brisket of beef for approx. 4½ – 5 hours, or until it reaches an internal temperature of 160°-165°F. Temperatures tend to vary or fluctuate on various smokers, so be sure to check the internal temperature occasionally. By the way… see those smoked chocolate chip cookie skillets? Uh huh. YUM!

Once the meat registers that temperature internally, take the brisket off the smoker. Wrap the entire brisket securely in aluminum foil (or butcher paper). Place it back onto the gill, and let it continue cooking.

The smoked brisket of beef will need to cook for approx. another 4 hours or so, or until the meat reaches an internal temperature of 203°F. The total smoking and cooking time will end up being between 8½-9½ hours. Of course, temperatures fluctuate on smokers as we all know, so your final cooking time may vary.

Let The Smoked Brisket Of Beef REST!

After removing the brisket from the grill, you will need to let the meat rest for 1 hour before slicing. Slicing the meat too soon can result in a lot of the juices running out of the meat. Letting it sit allows time for the juices to redistribute throughout the beef. After all your work cooking the beef, you want it to be nice and juicy, right? Here are two options for this:

OPTION #1: Keep the brisket tightly wrapped in foil and let it sit, undisturbed on the counter, or OPTION #2: Keep meat tightly wrapped in foil and let it rest in a covered cooler. You know, the kind of insulated cooler you take to the beach. It helps insulate and keep the meat nice and warm. Your choice.

Time To EAT!

After the smoked brisket of beef has finished resting, slice it against the grain. Cut each slice about 1/4: thick, place the slices on a platter and serve. The brisket is really good, served with coleslaw and some fresh fruit or baked beans on the side. YUM.

We also enjoy shredding the brisket leftovers, adding a good quality bar-b-que sauce, and serving it on toasted hamburger buns! If I’m going to shred the beef, I put some of the leftover slices in a slow cooker with bbq sauce for a few hours to SUPER tenderize it BEFORE shredding it. That way we can have an entire other meal from the original brisket.

I hope you’ll have he opportunity to try this recipe for smoked brisket of beef, and trust you will enjoy it, too! Thanks for stopping by, and I hope you will come back again soon. Have a wonderful day.

Looking For More SMOKER GRILL Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a variety of Traeger grill recipes you might be interested in, including:

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Original Recipe Source: traegergrills.com/recipes/chef-brisket

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Smoked Brisket Of Beef

Prep Time

10 mins

Cook Time

8 hrs

Total Time

8 hrs 10 mins

Enjoy smoked brisket of beef, cooked on a smoker grill. Cut the brisket in slices to serve, or shred and add BBQ sauce for a great sandwich!

Category: Dinner

Cuisine: American

Keyword: smoked brisket of beef

Servings: 10

Calories Per Serving: 732 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 pound whole packer beef brisket fat trimmed to ¼"
⅓ cup sea salt
2 Tablespoons garlic paste See Notes Section, below
2 Tablespoons onion powder
⅓ cup Black pepper

US Customary - Metric

Instructions

Combine sea salt, onion powder, and black pepper in a small bowl. Add garlic paste; stir until combined. See NOTE below to make your own garlic paste.
Trim fat on brisket to about 1/4" thick. Season beef with spice rub. Place the brisket on large baking sheet to do this. Cover top, bottom, sides of brisket liberally with spice mix, using it all. Pat it onto surface of meat to adhere. Cover meat with foil; refrigerate overnight (or at least 8 hours). After refrigerating, remove brisket from refrigerator. Let it sit for about 45 minutes to take the chill off, before adding it to grill.
Preheat smoker to 225°F. with lid closed (approx. 15 minutes), according to manufacturer instructions. Put brisket directly on grate in center of grill, with the fat side facing down. Smoke (lid down) approx. 4½ - 5 hours, or until it reaches an internal temp. of 160°-165°F. Temperatures tend to vary or fluctuate on various smokers; be sure to monitor internal temperature.
Once internal temp. is at temp., take brisket off smoker. Wrap entire brisket securely in aluminum foil (or butcher paper). Place it back onto grill; continue to cook approx. another 4 hours or so, or until meat reaches an internal temperature of 203°F. The total smoking/cooking time will end up being between 8½-9½ hours. Of course, temperatures fluctuate on smokers, so your final cooking time may vary.
Once done, remove brisket from grill; let meat rest for 1 hour before slicing. Letting it sit allows time for juices to redistribute throughout beef. Here are two options for this: OPTION #1: Let it rest on counter, still covered in foil OR OPTION #2: Keep meat in foil and let it rest in a covered cooler (the kind you'd take to the beach). Sealed cooler helps insulate and keep meat nice and warm.
After the smoked brisket of beef has finished resting, slice it against the grain. Cut each slice about 1/4" thick, place the slices on a platter and serve.

Recipe Notes

NOTE: Make garlic paste by chopping fresh garlic. Take 1 T. of sea salt; put it on cutting board with garlic. Using FLAT side of large knife, rub salt and garlic together quite a few times, pressing as you go.. When done, salt breaks down the garlic and it becomes thick, like paste.

Nutrition Facts

Smoked Brisket Of Beef

Amount Per Serving (1 g)

Calories 732 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 12g75%

Polyunsaturated Fat 1g

Monounsaturated Fat 16g

Cholesterol 281mg94%

Sodium 4134mg180%

Potassium 1628mg47%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 1g1%

Protein 95g190%

Vitamin A 43IU1%

Vitamin C 1mg1%

Calcium 71mg7%

Iron 10mg56%

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

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06
Aug
2021

EASY Buttermilk Pancakes

categories: Breakfast

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Make a batch of delicious, EASY Buttermilk Pancakes from scratch in under 10 minutes! Mix the batter, and onto a griddle or skillet they go!

If you’re like me, you probably purchase store-bought pancake mix to make pancakes whenever you want to make a big breakfast.

Did you know it is ridiculously simple to make easy buttermilk pancakes from scratch in only a few minutes? That’s right! Buttermilk helps to lighten the batter and create airy pancakes!

Making buttermilk pancakes from scratch only requires a few common ingredients you probably already have in your kitchen. Even if you don’t have buttermilk handy, you can very quickly make a great substitute with milk and white vinegar (tip shown in the printable recipe card).

Here’s how to make some EASY buttermilk pancakes in practically no time at all.

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

Make The Pancake Batter

Whisk together flour, sugar, baking soda, salt and baking powder in a large bowl. Set this bowl of DRY ingredients aside while you mix the wet ingredients.

In a SEPARATE bowl, whisk together the eggs and buttermilk. These are your WET ingredients.

Stir the WET ingredients (egg and buttermilk) into the bowl of dry ingredients. Stir, to combine, just until the ingredients are mixed, but do not OVERMIX.

This is your batter for the easy buttermilk pancakes. See how easy it is to make the batter from scratch?

Cooking The Easy Buttermilk Pancakes

Lightly spray a griddle or large skillet with a non-stick cooking spray or brush on some cooking oil to cover the surface.

Heat the griddle until hot. Using about 1/4 cup per pancake, pour the pancake batter onto the grill, forming a circle. The pancakes will be approximately 5″ in diameter.

As the easy buttermilk pancakes cook, large bubbles will appear on the surface of the pancakes, as shown below.

When there are lots of bubbles on top AND the bottoms of the pancakes are golden brown, carefully flip the pancakes to the other side.

Keep Going!

Continue to cook the pancakes until set, and cooked through. Both sides should be golden brown when done.

Remove the pancakes from the griddle (or skillet), and transfer them to serving plates. Repeat this process with all the batter, which will yield approximately 15 pancakes.

You can wrap the pancakes in foil and keep them warm in a low temperature oven while you cook the rest of the pancakes, if you wish.

Let’s Eat Some EASY Buttermilk Pancakes!

When ready to serve, place the hot pancakes onto serving plates, and top each stack with soft (or melted) butter, and some delicious maple syrup.

I also enjoy easy buttermilk pancakes when served with my homemade Blackberry Pancake Syrup, as seen in the second photo below). YUM!

I hope you will try this simple recipe to make homemade EASY buttermilk pancakes for those you love. They really are delicious, and I hope you enjoy them as much as we do!

Have a wonderful day, and thank you for stopping by. Please come back again soon for more family-friendly recipes.

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

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Original recipe source: “Taste of Home” magazine, Aug./Sept. 2006 issue, pages 16-17, published by Reiman Publications, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

EASY Buttermilk Pancakes

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

Make a batch of delicious, EASY Buttermilk Pancakes from scratch in under 10 minutes! Mix the batter, and onto a griddle or skillet they go!

Category: Breakfast

Cuisine: American

Keyword: easy buttermilk pancakes

Servings: 15 pancakes (approx.)

Calories Per Serving: 97 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all purpose flour
⅛ cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
¾ teaspoon baking powder
2 large eggs
2 cups buttermilk (see NOTES below for substitution)

US Customary - Metric

Instructions

Whisk together flour, sugar, baking soda, salt and baking powder in a large bowl. Set bowl aside. In a SEPARATE bowl, whisk together eggs and buttermilk.
Stir egg/buttermilk mixture into the bowl of dry ingredients. Stir, to combine, only until ingredients are mixed; do not OVERMIX batter.
Lightly spray griddle or large skillet with a non-stick cooking spray or brush with oil to cover surface. Heat greased griddle until hot. Using about 1/4 cup per pancake, pour batter onto grill, forming a circle, approx. 5" in diameter. As pancakes cook, bubbles will appear on surface of pancakes. When there are lots of bubbles on top AND bottoms of pancakes are golden brown, carefully flip pancakes to the other side. Continue to cook until set and bottom of pancakes are browned. Remove pancakes from griddle; transfer to plates. Repeat process with remaining batter.
Serve pancakes with butter and pancake syrup. ENJOY!

Recipe Notes

Notes: BUTTERMILK SUBSTITUTE: Measure 2 cups whole milk into container. Remove 2 Tablespoons milk from container. Add 2 Tablespoons distilled white vinegar (or fresh lemon juice) and stir to combine. Let milk sit 5-10 minutes. Stir and use, as a substitute for buttermilk.

Nutrition Facts

EASY Buttermilk Pancakes

Amount Per Serving (1 pancake)

Calories 97 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 28mg9%

Sodium 272mg12%

Potassium 90mg3%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 3g3%

Protein 4g8%

Vitamin A 89IU2%

Calcium 52mg5%

Iron 1mg6%

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

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02
Aug
2021

TexMex Zucchini Squash Skillet

categories: Side Dishes, Vegetable Dishes

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TexMex Zucchini Squash Skillet is a tasty, one pan dish with zucchini, corn, red bell pepper, onion, garlic and spices, topped with cheese!

If you’re looking for a delicious veggie side dish, may I suggest this recipe for a TexMex zucchini squash skillet? This yummy side dish can be made in one skillet, and is loaded with fresh veggies, cheese, and flavored with TexMex spices!

I enjoy experimenting with fresh vegetables using various methods of cooking, and this is a dish I really enjoyed making. Truly, we loved this side dish, because it features fresh summer produce!

We used some green and yellow squash from our little backyard garden, and large ear of delicious, fresh corn and red bell pepper straight from the market to create this dish. It’s really easy to make this side dish, and it can even be conveniently served, straight out of the skillet.

How can you go wrong with fresh, colorful veggies topped with cheese? I typically use grated smoked gouda cheese on top of the veggies for a nice smoky flavor, but cheddar can be substituted, and is equally delicious! Here’s how to make this TexMex Zucchini Squash Skillet.

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

How To Make The TexMex Zucchini Squash Skillet

You will need a medium sized green zucchini and a yellow squash (yellow zucchini or crookneck). I went out to our garden to cut a yellow squash, and was completely surprised to find a 7-8 inch long zucchini “hiding” under a large leaf on another plant.

If you have to use small zucchini squash because that’s what you have, try to use at least 2 per color (yellow and green)

Prep The Veggies

The first thing to do is quickly “prep” the veggies. Cut the ends off the squash then slice into 1″ thick rounds. Cut each round into 1/4ths (shown below).

Shuck the corn, then cutting from top to bottom, remove the corn kernels. Chop the red bell pepper and onion, and then set these veggies aside.

Time To Cook The TexMex Zucchini Squash Skillet

Okay… now it’s time to get cooking! Melt the butter in a large skillet on medium heat. Add the squash (yellow and green), corn kernels, onion and red bell pepper to the skillet, and stir to combine.

Add the salt, pepper, ground cumin and chili powder to the veggies in the skillet. Cook the veggies (uncovered) for 3-4 minutes on medium heat, stirring occasionally.

After the veggies have cooked for 3-4 minutes, add the minced garlic and milk to the skillet, and stir to combine. Cook, stirring often for another minute. The milk helps to distribute the spices, and gives this dish a very slight creaminess once done.

Continue to cook the TexMex Zucchini Squash Skillet on medium heat for about 5-6 minutes, stirring occasionally. You will know the veggies are finished cooking when the squash can be easily pierced with a fork.

Mine are usually done at about the 5 minute mark. You want the squash to be fork tender, but NOT mushy!

Final Step – Add The Cheese!

The final step in preparing the TexMex Zucchini Squash Skillet is adding the cheese! REMOVE THE SKILLET FROM THE HEAT, and sprinkle the surface of the hot veggies with grated smoked gouda cheese (or cheddar, if substituting).

Immediately cover the skillet with foil or a lid, and let the TexMex Zucchini Squash Skillet sit, off the heat, just until the cheese has melted. This should only take a minute or so, and then the dish is ready to be served.

Time To Enjoy The TexMex Zuchini Squash Skillet

You can serve this dish straight from the skillet if desired, which keeps the nice look of the gated cheese on top intact. You can also transfer it to a serving platter or bowl. We enjoyed the veggies served on the side of sweet chili and garlic glazed salmon on a bed of rice. Yum.

The smoked gouda cheese gives the veggies a nice smoky taste, the spices give it a mild TexMex flavor, and the veggies are crisp/tender, and delicious!

I really hope you will take the opportunity to make this delicious vegetable dish soon, and trust you’ll enjoy it like we do! Thank you for stopping by, and I sincerely hope you will come back again for more family-friendly recipes. Have a GREAT day!

Looking for More VEGGIE 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 delicious veggie side dish recipes you’ll enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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0 from 0 votes

TexMex Zucchini Squash Skillet

Prep Time

10 mins

Cook Time

8 mins

TexMex Zucchini Squash Skillet is a tasty, one pan dish with zucchini, corn, red bell pepper, onion, garlic and spices, topped with cheese!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: TexMex zucchini squash skillet

Servings: 4

Calories Per Serving: 138 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon butter
1 medium zucchini , sliced and cubed
1 medium yellow squash , sliced and cubed
1 large ear corn , kernels removed
½ medium yellow onion , chopped
¼ cup red bell pepper , chopped
¼ teaspoon salt
⅙ teaspoon EACH: black pepper, ground cumin and chili powder
2 cloves garlic , minced
3 Tablespoons milk
¼ cup smoked gouda cheese (grated) , or grated cheddar cheese

US Customary - Metric

Instructions

Prep veggies. Cut ends off squash; slice into 1" thick rounds. Cut each round into 1/4ths. Shuck corn; cut from top to bottom, removing corn kernels. Chop red bell pepper and onion; set veggies aside.
Melt butter in large skillet on medium heat. Add squash, corn, onion, red bell pepper to skillet; stir to combine. Add salt, pepper, cumin and chili powder. Cook (uncovered) for 3-4 minutes on medium heat, stirring occasionally.
Sir in minced garlic and milk. Continue to cook on medium heat about 5-6 minutes, stirring occasionally. Veggies are finished cooking when squash can be easily pierced with a fork. You want the squash to be fork tender, but NOT mushy!
REMOVE SKILLET FROM THE HEAT; immediately sprinkle surface of veggies with grated cheese. Cover skillet with foil or lid, and let skillet rest (off of heat), just until cheese has melted. This only takes a minute or so, and then it's ready to serve, straight from the skillet, if desired. Enjoy!.

Nutrition Facts

TexMex Zucchini Squash Skillet

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

Calories 138 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 25mg8%

Sodium 303mg13%

Potassium 403mg12%

Carbohydrates 13g4%

Fiber 2g8%

Sugar 6g7%

Protein 7g14%

Vitamin A 759IU15%

Vitamin C 32mg39%

Calcium 141mg14%

Iron 1mg6%

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

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28
Jul
2021

Dutch Crumb Peach Pie

categories: Desserts, Pies/Tarts

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Make a Dutch Crumb Peach Pie to enjoy the taste of summer! A delicious, classic peach pie, covered with crumbly, buttery streusel topping!

What’s a girl to do when she picks a BUNCH of fresh peaches in the summer? Well THIS girl likes to make delicious things with the “fruits of her labor”. I’ve canned them, and have used fresh peaches to make jam, cobblers, galettes, ice cream, turnovers, peach pies, smoothies, and crisps. It’s amazing how many delicious items you can make with this seasonal fruit.

Today I want to share with you a scrumptious recipe for Dutch Crumb Peach Pie. We love apple pies made this way, so I thought it would also be yummy using peach filling. I combined two different recipes from an OLD cookbook I received when I got married (43 years ago), and this delicious pie is the result.

Scroll Down for A Printable Recipe Card At the Bottom Of the Page

Prepare The Peach Pie Filling

Making the filling for this Dutch Crumb Peach Pie is really quite easy! First, peel the peaches, and then carefully slice them in half, and remove the pit. Cut the peaches into slices, about ½” wide. Place the peach slices into a large mixing bowl.

Add granulated sugar, flour, cinnamon and freshly squeezed lemon juice to the peach slices in the bowl. Stir gently, to fully combine these ingredients. When done, set the bowl aside until later. This is your pie filling.

Make The Streusel Topping

Now it’s time to make the simple, buttery streusel topping. The streusel is what turns this pie from a plain peach pie into a Dutch crumb peach pie! Here’s how to make the crumbly pie topping.

Place flour, brown sugar, cinnamon, and chopped pecans into a medium-sized mixing bowl. Cut VERY COLD butter into chunks and add them to the bowl. Use a pastry blender (or two forks) to cut the butter into the topping ingredients. Once done, the butter should be reduced to about the size of peas. Set the streusel topping aside.

Ready To Assemble The Dutch Crumb Peach Pie

Okay… now get that pie crust prepared! You can use whatever deep dish 9″ pie crust is convenient for you. That would include a homemade pie crust (that’s what I use), or a store-bought frozen (but thawed) pie crust, or refrigerated pie crust dough.

Crimp the edges of your pie crust, then gently prick the bottom and sides of the dough with the tines (the tips) of a fork (as shown below). The pie dough is pricked so it doesn’t puff up with large air pockets while baking.

Pour the peach pie filling into the prepared pie crust, making sure it is spread evenly. Add the streusel topping, a little at a time until the entire surface of the peach filling is covered. I like to mound it up in the middle of the pie (like a dome). Use all the topping.

TIP: I usually cup my hand around the edge of the crust so the topping doesn’t go all over the place as I add it! That helps to hold it onto the surface of the pie.

Bake The Dutch Crumb Peach Pie

Bake the Dutch Crumb Peach Pie on the middle rack of a preheated 425°F. oven. I typically place a sheet of aluminum foil underneath the pie, in case the filling bubbles over. This ensures you won’t have a messy oven when done!

Bake the Dutch Crumb Peach Pie for approximately 40 minutes, or a few minutes more, depending on your oven. The pie is done when the streusel topping and crust are golden brown, and the filling is bubbly around the edges. Transfer the pie to a wire rack to cool for about 10-15 minutes before slicing. When ready to serve, slice the pie into 8 wedges, serve and enjoy!

This pie is wonderful served warm with a scoop of vanilla ice cream, but is also yummy served at room temperature! In the 2nd photo below you can see my regular peach pie, and a Dutch Crumb Peach pie, side by side. YUMMO!

I hope you have the chance to make this delicious pie, and I believe you will NOT be disappointed! Thank you for stopping by today, and I truly hope you will come back again soon, for more family friendly recipes. Have a GREAT day!

Looking For More PIE Recipes?

You can find AL of my recipes in the Recipe Index, located at the top of the page. I have some wonderfully delicious pie recipes for you to enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Recipe adapted from: Pie Filling: The New Pillsbury Family Cookbook, page 149, published 1973 by The Pillsbury Co. Streusel Topping: From the same cookbook, on page 147

0 from 0 votes

Dutch Crumb Peach Pie

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

Make a Dutch Crumb Peach Pie to enjoy the taste of summer! A delicious, classic peach pie, covered with crumbly, buttery streusel topping!

Category: Desserts

Cuisine: American

Keyword: Dutch crumb peach pie

Servings: 8 slices

Calories Per Serving: 365 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 9" deep dish pie crust

For Peach Pie Filling:

5 cups sliced fresh peaches (peeled)
¾ cup granulated sugar
⅓ cup all purpose flour
½ teaspoon ground cinnamon
1 Tablespoon fresh lemon juice

For Streusel Topping:

1 cup all purpose flour
½ cup firmly packed brown sugar
½ teaspoon ground cinnamon
¼ cup chopped pecans may substitute walnuts
½ cup COLD butter equals 1 stick of butter (8 Tablespoons)

US Customary - Metric

Instructions

Preheat oven to 425°F.
MAKE PIE FILLING: Peel peaches. Slice in half, completely removing the pit. Cut peaches into slices, about ½" wide. Place sliced peaches in large mixing bowl. Add sugar, flour, cinnamon and lemon juice. Stir gently, to fully combine. Set bowl aside.
MAKE STREUSEL TOPPING: Place flour, brown sugar, cinnamon, and chopped pecans in a medium-sized bowl. Cut VERY COLD butter into chunks and add to bowl. Use a pastry blender (or two forks) to cut in butter. Once done, butter should be reduced to the size of peas. Set streusel topping aside.
PREPARE PIE CRUST: Crimp edges of a deep dish 9" pie crust; gently prick bottom and sides of dough with the tines (tips) of a fork, so dough doesn't puff up with air pockets while baking.
MAKE PIE: Pour peach pie filling evenly into prepared pie crust,. Add streusel to the top, a little at a time, until all peach filling is covered. Mound streusel up in the middle (like a dome). TIP: Cup your hand around edge of crust so topping doesn't spill all over while adding!
TIP:** Bake pie on middle rack in oven. Put a sheet of aluminum foil underneath the pie, in case filling bubbles over, so you won't have a messy oven when done! Bake pie for approx. 40 minutes, or more, depending on your oven. It's done when streusel topping and crust are golden brown, and filling is bubbly around the edges.
Transfer pie from oven to a wire rack to cool for 10-15 minutes before slicing. When ready to serve, slice the pie into 8 wedges, serve each piece with a scoop of vanilla ice cream, and enjoy!

Recipe Notes

NOTE: If using frozen pie crust, be sure to thaw it before using.

Nutrition Facts

Dutch Crumb Peach Pie

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

Calories 365 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 31mg10%

Sodium 106mg5%

Potassium 244mg7%

Carbohydrates 58g19%

Fiber 2g8%

Sugar 40g44%

Protein 3g6%

Vitamin A 671IU13%

Vitamin C 7mg8%

Calcium 29mg3%

Iron 1mg6%

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

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24
Jul
2021

Smoked Smothered Pork Chops

categories: Main Dishes, Pork, Traeger Grill Recipes

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Smoked Smothered Pork Chops are tender, delicious and covered in onion gravy. They’re prepped on a stove, then cooked until tender on a smoker grill.

We love smothered pork chops, and typically we bake them. However, when it is summer and it’s really hot, I don’t want to heat up our kitchen by using our oven. That’s where our smoker comes in handy! We do the prep work for these smoked smothered pork chops on the stovetop for several minutes, then transfer them to our Traeger grill to cook low and slow!

I made a couple tweaks to a recipe I posted on this blog a few years ago, by doubling the ingredients (to serve 4) and adapting it to be cooked on a smoker grill. They turned out wonderful! Delicious and tender, this is an easy way to slow cook pork chops on a HOT summer day, without using the oven!

The long cooking time (1 hour, 45 minutes) on the smoker gives bone-in pork chops a chance to be infused with flavor and they always turn out really tender! The pork chops are “smothered” in a simple onion gravy while they cook away! YUM! Here’s how to make smoked smothered pork chops.

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

Season The Pork Chops

Place paprika, onion powder, salt, black pepper, and cayenne pepper in a small bowl. Stir to combine these dry spices. Pat the pork chops dry using a paper towel, then sprinkle both sides of the pork chops evenly with the spice mix. Press the spices into the meat, so it adheres.

Prepare The Smoked Smothered Pork Chops

Before cooking the pork chops on your smoker, you will need to quickly pan-sear and brown them. Heat vegetable oil in a large oven-proof skillet on medium-high heat, until very hot, but just barely smoking.

Add the seasoned pork chops to the skillet in a single layer, and cook each side 3-4 minutes, until well browned. Transfer the pork chops from the skillet to a plate (once browned), and keep them warm. Do NOT clean out the skillet!

Caramelize Onions To Smother The Pork Chops

Add butter to the same skillet, and let it melt on medium heat. Add the onion slices, and cook for 8-10 minutes, stirring occasionally, until well browned. Stir in thyme and minced garlic, and cook for about 30 additional seconds.

Add 1 cup beef broth to the skillet (reserving remaining 2 Tablespoons broth for later use). Toss in the bay leaf, and stir well, scraping up the browned bits (lots of flavor) from the bottom of the skillet while it cooks.

Bring this mixture to a simmer, then transfer the pork chops back into the skillet. Spoon some of the sauce and onions over the top of each piece, then remove skillet from the stove and cover it with aluminum foil.

Ready For The Smoker Grill

Preheat your smoker to 300°F according to manufacturer’s instructions. Once it is ready and at temperature, carefully place the foil-covered skillet onto the grill grate. Close the lid, and let the smoked smothered pork chops cook, (undisturbed) for 1 hour and 45 minutes, until the pork chops are tender.

Last Step Before Serving The Smoked Smothered Pork Chops

When done, remove the skillet from the smoker, and carefully transfer the smoked smothered pork chops (meat only) to a plate. Cover them with foil to keep them hot. Place a large strainer on top of a medium-sized bowl.

Pour the sauce and onions from the skillet through the strainer. The sauce will run through strainer into the bowl below. The onions will remain in the strainer. Discard the bay leaves, and place the onions in a small bowl. If desired, remove any accumulated fat from the surface of the sauce.

Measure out 2/3 cup of the sauce, and place it back into the skillet. Bring the sauce to a low simmer. In a separate small bowl, whisk together the reserved 2 Tablespoons beef broth and the cornstarch until smooth. Add this to the sauce in the skillet, and whisk to combine. The sauce will slightly thicken as it cooks for about a minute. Once thickened, add the onions back into the sauce, and stir to combine. **If desired, season gravy with additional salt and pepper, to suit your taste.

Time To Eat!

Now it’s time to serve the smoked smothered pork chops! By this time you should be more than ready to enjoy this dish. Place a pork chop onto each plate, and then generously spoon some of the onion gravy over the top of each piece.

We always enjoy having mashed potatoes with the pork chops, and like to add a bit of the “gravy” to them! Serve, and enjoy these tender and delicious smoked smothered pork chops. I think you will really enjoy them!

I hope you’ll have the opportunity to try these pork chops, because they are really yummy. You can also check out my original recipe for BAKED smothered pork chops (for two) here. Thank you for stopping by, and I hope you will come back again soon for more family-friendly recipes.

Looking for More PORK CHOP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have quite a few, delicious pork chop recipes you’ll enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

0 from 0 votes

Smoked Smothered Pork Chops

Prep Time

20 mins

Cook Time

1 hr 45 mins

Total Time

2 hrs 5 mins

Smoked Smothered Pork Chops are tender, delicious and covered in onion gravy. They're prepped on a stove, then cooked until tender on a smoker grill.

Category: Dinner

Cuisine: American

Keyword: smoked smothered pork chops

Servings: 4

Calories Per Serving: 441 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 teaspoon onion powder
½ teaspoon paprika
½ teaspoon (each) salt and pepper
¼ teaspoon cayenne pepper
4 bone-in pork chops , approx. 8 ounces each, (¾-1" thick)
2 Tablespoons vegetable oil
2 Tablespoons butter
2 large yellow onions halved, sliced thin top to bottom
2 cloves garlic , minced
1 teaspoon fresh thyme, minced , OR ¼ tsp. dried thyme
1 cup PLUS 2 Tablespoons low sodium beef broth , divided use
2 bay leaves
1½ teaspoons cornstarch

US Customary - Metric

Instructions

Place paprika, onion powder, salt, pepper, and cayenne pepper in small bowl. Stir to combine. Pat pork chops dry using paper towel; sprinkle both sides of meat with spice mix, pressing spices into meat to adhere.
Heat oil in large oven-proof skillet on medium-high heat, until very hot. Add pork chops in single layer; cook each side 3-4 minutes, until well browned. Transfer pork chops from skillet to a plate & keep warm. Do NOT clean out skillet!
Add butter to same skillet; melt on medium heat. Add sliced onions; cook for 8-10 minutes, stirring occasionally, until well browned. Stir in thyme and minced garlic; cook for 30 additional seconds. Add 1 cup beef broth to skillet (reserving remaining 2 Tablespoons for later). Add bay leaves and stir well, scraping up the browned bits from bottom of skillet while it cooks. Bring to a simmer; transfer pork chops back into skillet. Spoon sauce and onions over pork chops. Remove skillet from stove; cover it with aluminum foil.
Preheat smoker to 300°F according to manufacturer instructions. Once at temp., place foil-covered skillet onto grill grate. Close smoker lid; let cook, (undisturbed) for 1 hour and 45 minutes, until pork chops are tender.
When done, remove skillet from smoker; transfer pork chops (meat only) to a plate. Cover with foil to keep them hot. Place a large strainer on top of a medium-sized bowl. Pour sauce and onions from skillet through strainer. Sauce will run through strainer into bowl below. Onions will remain in strainer. Discard bay leaf. Place onions in small bowl. Remove any accumulated fat from surface of sauce. Place ⅔ cup of the sauce back into the skillet. Bring to a low simmer. In separate bowl, whisk reserved 2 Tablespoons beef broth and cornstarch until smooth. Add to sauce in skillet; whisk to combine. Sauce will slightly thicken as it cooks for about a minute. Once sauce thickens, add onions; stir to combine. **If desired, season gravy with additional salt and pepper, to taste.
Place a pork chop onto each plate, and generously top each one with onion gravy. Serve, and enjoy!

Nutrition Facts

Smoked Smothered Pork Chops

Amount Per Serving (1 pork chop and gravy)

Calories 441 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 14g88%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 132mg44%

Sodium 548mg24%

Potassium 835mg24%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 3g3%

Protein 37g74%

Vitamin A 389IU8%

Vitamin C 7mg8%

Calcium 59mg6%

Iron 1mg6%

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

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20
Jul
2021

Sun-Dried Tomato Parmesan Bread

categories: Breads

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Make a loaf of Italian-inspired Sun-Dried Tomato Parmesan Bread. Easy to make, only 10 minutes prep, and into the oven it goes for 25-30 minutes!

If you’re looking for a new recipe for bread that can be served with soups, salads, or meat, may I suggest this delicious loaf of sun-dried tomato Parmesan bread? It is super simple to make, and tastes absolutely wonderful!

Dried oregano and freshly grated Parmesan cheese add Italian flavor to the chopped sun-dried tomatoes that are featured in this bread. The prep work is minimal (10 minutes), and then the bread is baked for 25-30 minutes. That’s it! Let me show you how EASY it is to make a delicious, large loaf of this flavorful bread.

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

Make The Bread Batter

Before mixing the bread batter, be sure to preheat your oven, because it doesn’t take long at all to prepare the batter! To make the batter, place flour, baking powder, salt, pepper, grated Parmesan cheese, oregano and finely chopped sun-dried tomatoes in a large mixing bowl. Stir well, to combine.

In a separate bowl, whisk the milk, egg, and olive oil together until fully combined. Pour the egg mixture into the bowl with the flour mixture.

Stir, but only until all of the dry ingredients are incorporated into the batter. Be careful NOT to overmix. Pour or spoon the bread batter into a well greased and floured 8″ x 4″ loaf pan. Level the batter evenly in the pan. Now you’re ready to bake the sun-dried tomato Parmesan bread!

Bake The Sun-Dried Tomato Parmesan Bread

Place the sun-dried tomato Parmesan bread into a preheated 375°F. oven, and bake for 25-30 minutes. When done, it will be golden brown on top of the loaf. You can check to see if it’s done by inserting a toothpick into the top/center of the loaf. If it comes out clean, you know the sun-dried tomato Parmesan bread is fully baked.

Let the bread cool (still in the pan) for several minutes before removing it from the loaf pan and transferring it to a wire rack to cool.

Who Wants A Slice?

We enjoy eating this bread warm, with softened butter spread on top! It is easier to slice once it has cooled down a bit. Once sliced, you can see the specks of oregano, and pieces of sun-dried tomatoes in the bread.

The sun-dried tomato Parmesan bread is mild in flavor, but absolutely delicious. We really enjoy it served as a side dish for a salad or chicken, but you can’t go wrong with eating a piece all by itself (dripping with butter, ha ha). YUM!

I hope you will take the opportunity to make this delicious sun-dried tomato Parmesan bread soon, and trust you will enjoy it, like we do! Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care!

Looking For More BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious sweet AND savory bread recipes you may enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source: Kate Stewart Rovner, in Southern Living Magazine, November 2005 issue, page 208, published by Southern Living, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Sun-Dried Tomato Parmesan Bread

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Make a loaf of Italian-inspired Sun-Dried Tomato Parmesan Bread. Easy to make, 10 minutes prep and into the oven it goes for 30 minutes!

Category: Bread, Side Dish

Cuisine: Italian

Keyword: sun-dried tomato Parmesan bread

Servings: 8 (an 8" loaf)

Calories Per Serving: 233 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese
¼ cup finely chopped sun-dried tomatoes
1 cup milk
¼ cup extra virgin olive oil
1 large egg

US Customary - Metric

Instructions

Preheat oven to 375° F. Generously grease and flour an 8" x 4" loaf pan.
Place flour, baking powder, salt, pepper, grated Parmesan cheese, oregano and chopped sun-dried tomatoes in large mixing bowl. Stir well, to combine.
In separate bowl, whisk milk, olive oil and egg until fully combined. Pour into bowl with flour mixture. Stir, only until dry ingredients are incorporated into batter. Be careful NOT to overmix. Pour or spoon batter into prepared loaf pan. Level batter evenly in pan.
Bake at 375°F. for 25-30 minutes. When done, it will be golden brown on top. Check for done-ness by inserting toothpick into top/center of loaf. If it comes out clean, bread is done. Let bread cool (still in pan) several minutes before removing it from pan. Transfer bread to a wire rack to cool. Slice and serve warm. Enjoy!

Recipe Notes

NOTE: Caloric calculation made using 1% milk, and sun-dried tomatoes, not packed in oil.

Nutrition Facts

Sun-Dried Tomato Parmesan Bread

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

Calories 233 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 30mg10%

Sodium 273mg12%

Potassium 368mg11%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 3g3%

Protein 8g16%

Vitamin A 180IU4%

Vitamin C 1mg1%

Calcium 188mg19%

Iron 2mg11%

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

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16
Jul
2021

Lemon Dutch Baby

categories: Breakfast

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Make a Lemon Dutch Baby (serves 4) in only a few minutes! Ingredients for this fluffy German pancake are blended, then baked in a skillet!
Have you ever had a Lemon Dutch Baby? Dutch Babies are also called German Pancakes, and this one is absolutely delicious! This fluffy baked pancake is flavored with vanilla extract and fresh grated lemon zest. It can be served with powdered sugar and lemon wedges, if desired (YES, DO IT!). We love the sweetness a bit of sifted powdered sugar brings, and always squeeze a bit of lemon juice over each portion. It is so yummy!

Guess what? This lemon Dutch baby recipe is super easy, too, which means it’s a keeper! I was inspired to make this after making some absolutely yummy miniature Dutch babies, so I modified the recipe a bit, and landed on this one!

Lemon Dutch Babies are incredibly easy and delicious, and you can’t go wrong with that combo! The ingredients are blended, poured into a hot cast iron skillet, and then baked until golden brown and puffy! Let me show you how easy it is to make a delicious Lemon Dutch Baby that will serve 4!

Scroll Down For a Printable Recipe Card At the Bottom Of The Page

Make The Batter For The Lemon Dutch Baby

Put the milk, eggs, flour, salt, vanilla extract, and freshly grated lemon zest into a blender. Put the lid on (kind of important, right?), and blend these ingredients, until they have been combined well. Make sure there are no lumps in the batter.

Blend in 2 Tablespoons of butter, that has been melted and cooled to room temperature, and set remaining ONE Tablespoon aside for later. Drizzle the melted butter (using the removable top as shown below) into the blender, while running the blender on low speed. Okay- now you’ve made the batter for your lemon Dutch baby. See how easy that is?

Baking The Lemon Dutch Baby

Heat a 9″ or 10″ cast iron skillet on medium heat. Once the skillet is hot, pour in the reserved Tablespoon of melted butter. Use a pastry brush to coat the bottom and sides of the skillet with butter. Pour the batter into the hot skillet, and immediately place the skillet into a preheated 425°F. oven.

Bake the lemon Dutch baby at 425°F. for 13-15 minutes. When done, the Dutch baby should be puffy, and a light golden brown color, and cooked through. Remove the skillet from the oven.

Serving The Lemon Dutch Baby

Even though it is optional, I recommend generously dusting the surface with sifted powdered sugar, and lemon wedges. Each person can squeeze fresh lemon juice over their serving (one or two wedges per serving). You won’t need any syrup, because the lemon juice and powdered sugar combo is all you will need to sweeten it. Slice the lemon Dutch baby into 4 wedges, and serve immediately!

I really hope you enjoy this Lemon Dutch Baby! We really think they are a wonderful breakfast treat. My favorite way to enjoy it is to squeeze fresh lemon juice over my powdered sugar dusted wedge, and eat it just like that – YUM. This breakfast treat is sweet, tangy, and absolutely delicious.

If you enjoy eating Dutch Babies, please be sure to also check out my fun recipe for Mini Dutch Babies. They are fruit filled little miniature Dutch babies, and are perfect for serving at any brunch or special occasion! Thanks for stopping by, and I sincerely hope you will come back again soon for more yummy, family-friendly recipes. Have a fantastic day. friends.

Looking For More BREAKFAST Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of recipes for breakfast I know you’ll enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

0 from 0 votes

Lemon Dutch Baby

Prep Time

5 mins

Cook Time

13 mins

Total Time

18 mins

Make a Lemon Dutch Baby (serves 4) in only a few minutes! Ingredients for this fluffy German pancake are blended, then baked in a skillet!

Category: Breakfast

Cuisine: American

Keyword: lemon Dutch baby

Servings: 4

Calories Per Serving: 218 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup milk
4 large eggs
½ cup all purpose flour
¼ teaspoon salt
½ teaspoon vanilla extract
1½ teaspoons grated lemon zest
3 Tablespoons butter melted, cooled and DIVIDED

Garnish with sifted powdered sugar, and lemon wedges, for serving. (OPTIONAL, but recommended)

US Customary - Metric

Instructions

Preheat oven to 425°F.
Place milk, eggs, flour, salt, vanilla, and lemon zest into blender. Put lid on; blend well, until combined. Make sure there are no lumps in the batter. Drizzle in 2 Tablespoons of butter (melted/cooled to room temp.) slowly through removable top on blender. Reserve remaining Tablespoon of butter for later.
Heat a 9" or 10" cast iron skillet on medium heat. Once skillet is hot, pour in reserved Tablespoon of melted butter. Use a pastry brush to coat bottom and sides of skillet with butter. Pour batter into hot skillet, and immediately place skillet into preheated 425°F. oven.
Bake at 425°F. for 13-15 minutes. When done, the Dutch baby should be puffy, a light golden brown color, and cooked through. Remove skillet from oven.
I highly recommend generously dusting the surface with sifted powdered sugar, and then top with lemon wedges. Each person can squeeze fresh lemon juice over their serving (one or two wedges per serving). No syrup is really needed, because the lemon juice and powdered sugar combo will sweeten each serving. Slice into 4 wedges, and serve immediately! Enjoy!

Recipe Notes

NOTE: Caloric calculation is made without adding in calories from optional powdered sugar and lemon wedge garnish, as amounts used may vary from person to person.

Nutrition Facts

Lemon Dutch Baby

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

Calories 218 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 210mg70%

Sodium 305mg13%

Potassium 134mg4%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 2g2%

Protein 9g18%

Vitamin A 591IU12%

Vitamin C 1mg1%

Calcium 71mg7%

Iron 2mg11%

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

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13
Jul
2021

Apple Cider Vinaigrette

categories: Sauces and Dressings

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Make a simple apple cider vinaigrette in 5 minutes! Use this delicious salad dressing to top your favorite spinach or mixed green salads.

Do you enjoy homemade salad dressings? I sure do, and think it’s fun to make salad dressings from scratch using ingredients found in our kitchen. I’ve experimented with many salad dressings over the years, and have posted a LOT of them on this blog.

Today I want to share a recipe for apple cider vinaigrette, which can be easily made in a few minutes. The vinaigrette tastes great on spinach salads or mixed green salads. Typically a vinaigrette combines oil and some type of vinegar. The vinegar used in this recipe is apple cider vinegar. Other fresh ingredients and spices are added to give the vinaigrette extra flavor and slight sweetness. I really think you will enjoy this salad dressing. Here’s how easy it is to make:

What Ingredients Will I Need To Make Apple Cider Vinaigrette?

The ingredients needed are olive oil, apple cider vinegar, fresh lemon juice, Dijon mustard, minced garlic, maple syrup and salt and pepper. These are fairly common ingredients, and because I keep them on hand, it’s easy to whip up a batch of vinaigrette for salads.

Mixing The Vinaigrette

It is so easy to make apple cider vinaigrette! Place all of the ingredients in a small bowl or in a jar or container that has a tight fitting lid. If you are using a bowl for mixing, whisk the ingredients together well, until the vinaigrette has emulsified. This means the oil and vinegar and other ingredients are thoroughly combined.

If you are mixing the vinaigrette in a jar or container, place the ingredients into the container and seal with the lid. Vigorously shake the sealed jar until the oil, vinegar and other ingredients have emulsified, and are completely combined..

Ready To Use!

Once the apple cider vinaigrette is combined, it can be used immediately to drizzle on a favorite green salad. You can also refrigerate the vinaigrette (covered) in the refrigerator until ready to use. TIP: If using AFTER refrigerating, remove the jar from the fridge a couple minutes before using. Shake the jar (or whisk in the bowl) really well before drizzling on the salad.

That’s it! You made apple cider vinaigrette from scratch! We especially enjoy this vinaigrette used to compliment a Spinach, Apple and Goat Cheese Salad (shown below). It’s really tasty.

I love making homemade salad dressings, and hope you will enjoy trying this easy recipe! Thanks so much for stopping by, and I sincerely hope you will come back again soon. Take care, 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 wonderful variety of homemade, delicious salad dressings to choose from, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source: http://www.gimmesomeoven.com/my-favorite-apple-spinach-salad/

0 from 0 votes

Apple Cider Vinaigrette

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Make a simple apple cider vinaigrette in 5 minutes! Use this delicious salad dressing to top your favorite spinach or mixed green salads.

Category: Salad Dressing

Cuisine: American

Keyword: apple cider vinaigrette

Servings: 12 Tablespoons (approx. 3/4 cup total)

Calories Per Serving: 60 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

⅓ cup extra virgin olive oil
¼ cup apple cider vinegar
2 Tablespoons fresh lemon juice
1 Tablespoon Dijon mustard
1 med. clove garlic , peeled and minced
1 Tablespoon pure maple syrup (or honey)
1 pinch salt and black pepper (each) , to taste

US Customary - Metric

Instructions

If Mixing Vinaigrette In A Bowl: Place all ingredients in the bowl. Whisk together well, until oil, vinegar, and other ingredients have emulsified, and are completely combined.
If Mixing Vinaigrette In Jar or Container: Place all ingredients into container and cover with tight fitting lid. Vigorously shake sealed jar until the oil, vinegar and other ingredients have emulsified, and are completely combined..
Store (covered) in refrigerator. If using after refrigeration, remove vinaigrette a couple minutes before serving. Vigorously shake jar (or whisk, if in bowl) to re-combine ingredients before using. Enjoy!

Nutrition Facts

Apple Cider Vinaigrette

Amount Per Serving (1 Tablespoon)

Calories 60 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Sodium 18mg1%

Potassium 12mg0%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 1IU0%

Vitamin C 1mg1%

Calcium 3mg0%

Iron 1mg6%

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

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09
Jul
2021

Easy Tomato Basil Pasta

categories: Italian, Main Dishes, Meatless Meals

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Easy tomato basil pasta is yummy, and is a CINCH to make! Marinate fresh tomatoes, basil, garlic & spices, then add to cooked pasta, to serve!

As I write this blog post, we are in the middle of a record-shattering heat wave here in our part of Oregon. Temps yesterday were 113°F., and they are “expected to hit 115° F today. Even though we have air conditioning (most in the Portland metro do not), we are trying our best not to use the oven, or even cook a lot of hot food. That’s where this recipe comes in handy! I am making this again tonight for my husband, and my sister-in-law (who is staying with us and our air conditioning during this heat wave, to stay cool).

I found this recipe (source unknown) many years ago in an old recipe box I’ve had for over 30 years. Not sure where I got the original recipe, but it’s a KEEPER! I’ve made it a few times way back when, but decided recently to make it again, photograph it, and post the recipe on the ol’ blog! Now you can enjoy it, too!

It is totally simple meatless main dish, and light enough (yet filling) to enjoy on a hot OR cold day!. If you can boil spaghetti noodles, you can make this delicious pasta dish! I’ve now made this pasta twice in the past two weeks, and it is yummy! Here’s how to make easy tomato basil pasta.

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

How To Make Easy Tomato Basil Pasta

In a medium sized bowl, combine chopped fresh tomatoes, thinly sliced fresh basil, minced garlic, and salt and pepper. Give them a good stir to fully combine ingredients together, and then cover the bowl with plastic wrap and let it sit on the counter for one hour (or more, if you have the time). Do NOT refrigerate the tomato mixture, and give it a stir a couple of times during the “marinating”.

After the tomato basil mixture has marinated for an hour, you will notice that the tomatoes have released some of their juice. That is perfect, and just what you want them to do. Set the tomato mixture aside while you cook the pasta.

Cook The Pasta

Cook the spaghetti (or angel hair pasta) in boiling, lightly salted water according to the package instructions until done. Immediately pour the hot pasta into a colander to drain off water, BUT DO NOT RINSE! You want the pasta HOT.

As soon as the water is drained, pour the hot pasta noodles back into the cooking pan. Immediately add the room temperature tomato/basil/garlic mixture. YES, you add it (uncooked) to the hot pasta. Toss the pasta and tomato basil mixture (including all the accumulated juice) until fully combined.

Garnish, Then Serve Easy Tomato Basil Pasta

While it is still hot, portion out the easy tomato basil pasta into serving bowls or onto plates. Grate fresh Parmesan cheese on top of the pasta, and garnish with a couple fresh basil leaves, if desired. Serve immediately!

We love this simple pasta dish, and it truly tastes wonderful! I hope you have the opportunity to try this recipe, and trust you will enjoy it as much as we do. If you like meatless pasta, be sure to check out my recipe for Garlic Penne Pasta and Veggies! Thanks for stopping by, and I trust you will come back again soon! Take care, and may God bless you throughout this day.

Looking For More PASTA Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source: unknown

0 from 0 votes

Easy Tomato Basil Pasta

Prep Time

5 mins

Cook Time

10 mins

RESTING TIME (inactive prep)

1 hr

Total Time

1 hr 15 mins

Easy tomato basil pasta is yummy, & a CINCH to make! Marinate fresh tomatoes, basil, garlic & spices, then add to cooked pasta, to serve!

Category: Main Dish

Cuisine: Italian

Keyword: easy tomato basil pasta

Servings: 4

Calories Per Serving: 249 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups diced, fresh tomatoes , approx. 2 large tomatoes
2 teaspoons fresh basil , thinly sliced or chopped
2 teaspoons minced garlic
½ teaspoon salt
⅛ teaspoon ground black pepper
8 ounces spaghetti or angel hair pasta
4 Tablespoons finely grated Parmesan cheese , for garnish
8 leaves fresh basil , for garnish

US Customary - Metric

Instructions

In a medium bowl, combine chopped tomatoes, chopped or thinly sliced basil, minced garlic, salt and pepper. Stir to fully combine ingredients. Cover bowl with plastic wrap and let it sit on the counter for one hour (or more). Do NOT refrigerate tomato mixture; give it a stir a couple times during the "marinating". After mixture has marinated for an hour, you will notice the tomatoes have released some juice. That what you want them to do. Set the tomato mixture aside while you cook the pasta.
Cook spaghetti (or angel hair pasta) in boiling, lightly salted water according to package instructions until done. Immediately pour hot pasta into a colander to drain off water, BUT DO NOT RINSE! You want the pasta HOT.
As soon as water has drained off, pour hot pasta back into cooking pan. Immediately add room temperature tomato mixture. YES, add it (uncooked) to the hot pasta. Toss the pasta and tomato basil mixture (including accumulated juice) until fully combined.
While still hot, portion pasta into serving bowls or onto plates. Grate fresh Parmesan cheese on top, and garnish with a couple fresh basil leaves, if desired. Serve immediately!

Nutrition Facts

Easy Tomato Basil Pasta

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

Calories 249 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 4mg1%

Sodium 375mg16%

Potassium 323mg9%

Carbohydrates 46g15%

Fiber 3g13%

Sugar 4g4%

Protein 10g20%

Vitamin A 720IU14%

Vitamin C 11mg13%

Calcium 82mg8%

Iron 1mg6%

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

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06
Jul
2021

Blackberry Pancake Syrup

categories: Breakfast, Sauces and Dressings

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Learn how to make delicious Blackberry Pancake Syrup with fresh or frozen blackberries. Easy to make, and it’s yummy on waffles and ice cream, too!

I love pancakes. I can’t help myself… they bring back so many memories of my childhood. Usually we eat our pancakes the traditional way- with maple syrup… BUT it is so awesome to make a batch of homemade blackberry pancake syrup for an occasional treat!

In our little corner of Oregon, blackberries grow wild just about everywhere you turn during the heat of summer! We have several vines that grown up and over our back fence (from the neighborhood park), so I can get all the free blackberries I want! I can even store them in our freezer to use later in the year. WhooHoo!

Blackberry pancake syrup is one of the treats I can make with fresh (or frozen) blackberries, and it is really tasty! Other foods I have made with my treasure trove of blackberries are muffins, blackberry jam, crisps, handpies, scones, soda, and bar cookies, etc. Today I want to show you how to make blackberry pancake syrup using only a few ingredients. Here’s how:

NOTE: The recipe (as written) will yield about 3 cups syrup. My photos reflect a doubled recipe. I also used frozen blackberries when I photographed this blog post.

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

How To Make Blackberry Pancake Syrup

Place blackberries, granulated sugar and water in a large pot (see NOTE section of printable recipe for details regarding using frozen berries). **Not sure why these turned out looking so red under the lights, but yep… they REALLY are blackberries that had been frozen**. Stir the mixture well, and turn the heat to medium-high. Bring the berries to a FULL BOIL, then reduce the heat to Low. Let the berries and liquid simmer 10-12 minutes, stirring occasionally, then remove the pot from the heat.

Mash the berries really well. You can use a potato masher, the back of a large spoon, or a fork to do this. I vote for the potato masher, if you have access to one (quicker). Once mashed, let the berry mixture cool (off the heat) for 20-25 minutes.

Strain Berries to Remove The Seeds

This step can be a bit time-consuming, but it will be worth it in the end, because it will remove almost all the seeds from your pancake syrup. First, place a large bowl on the counter, and place a wire sieve over it. Transfer a cup or two of the berry/juice mixture to the strainer.

Using the back of a large spoon, firmly press the “syrupy” blackberry puree into the sieve. The juice for the syrup will drip through into the bowl below. Continue pressing until almost all of the juice and puree have been filtered through the sieve. Just keep on pressing!

Be sure to take a spoon and remove all the thick blackberry puree clinging to the underside bottom of the sieve and add it to the juices in the bowl. This thick puree is what will help thicken the syrup, so it is GOLD! Discard the seeds that remain inside of the sieve, then give the sieve a quick rinse. Process the next bit of berries and juice, continuing until all have been processed in this way.

Continue to repeat this process until all the berries and juice have been “processed” this way. The blackberry pancake syrup that is in the bowl is what you will use. Your syrup may vary in thickness consistency, depending on whether you use frozen (tends to be thinner) or fresh blackberries, but there are ways to thicken it more, if necessary. See below.

Tips for Thickening Syrup

TIP: Do you want the syrup thicker? Here are two options: I have heard from others that if you want the finished syrup to be thicker in consistency, you can add 1/2 cup of light corn syrup to the blackberry syrup and stir to combine (after seeds have been removed). You can also cook the syrup again for 2-3 minutes more at this point to reduce the volume (and thicken it more). Your choice, if you think it’s necessary (usually it’s not), but it’s good to have options, right?

Time to Enjoy Homemade Blackberry Pancake Syrup!

Pour the finished blackberry syrup into the container of your choice. I like to use a clean, empty old pancake syrup bottle for this purpose, but you can use whatever you have available (with a lid, of course).

Because I doubled this recipe it made enough to fill a standard sized pancake syrup bottle, plus an “almost full” quart jar. Be sure to store the blackberry pancake syrup in the refrigerator when not using. TIP: You can also store extra blackberry pancake syrup in the freezer to use at a later date. Thaw and reheat to use.

Serve blackberry pancake syrup warm or at room temperature on your favorite stack of pancakes! Enjoy this delicious treat- it’s a nice reminder year-round of summer’s bountiful blackberry harvest! It’s also yummy on ice cream, pound cake, cheesecake or other desserts! I even used it on my Triple Berry French Toast Cups (3rd photo below). YUM!

I hope you have the opportunity to make this delicious blackberry pancake syrup. It’s really quite delicious, and it’s a very versatile syrup to have in the refrigerator for a number of desserts, too. Thanks for stopping by, and I sincerely hope you will come back soon.

Looking For Some PANCAKE Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious pancake recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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0 from 0 votes

Blackberry Pancake Syrup

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

Learn how to make delicious Blackberry Pancake Syrup with fresh or frozen blackberries. Easy to make- yummy on waffles and ice cream, too!

Category: Sauce

Cuisine: American

Keyword: blackberry pancake syrup

Servings: 12 (1/4 cup per serving)

Calories Per Serving: 107 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2½ cups water
1½ cups granulated sugar
2 cups blackberries (fresh or frozen)

US Customary - Metric

Instructions

Place blackberries, sugar and water in a large pot. Stir well; turn heat to medium-high. Bring berries to a FULL BOIL; reduce heat to Low. Let berries simmer 10-12 minutes, stirring occasionally, then remove from the heat. Mash the berries with potato masher, back of a large spoon, or fork. Once mashed, let berry mixture cool 20-25 minutes.
Strain syrup from berry mixture: Place a wire sieve on top of a large bowl. Transfer 1-2 cups of berry/juice mixture into sieve. Using the back of a large spoon, firmly press blackberries and juice into sieve. The juice will drip through sieve into bowl below; seeds will remain in sieve. Continue pressing until almost all juice and puree have been filtered through sieve. Use a spoon to remove blackberry puree clinging to underside of sieve; add to juice in bowl. This puree will help thicken syrup.
Discard seeds in sieve; give sieve a quick rinse. Repeat process until all berries and juice have been filtered through sieve. Pour syrup from bowl into container of your choice. Store (covered) in refrigerator. Serve blackberry pancake syrup warm (or at room temperature) on your favorite stack of pancakes! **Also good on ice cream, cheesecake, or other desserts.
NOTE: You can store extra syrup in freezer to use at a later date. Thaw and reheat to use.
If you feel your syrup is too thin (especially if you used frozen berries), you can cook the syrup for a few minutes after straining out seeds. This will reduce the volume slightly, but will help to thicken the syrup. Other people suggest adding 1/2 cup light corn syrup to thicken the finished syrup. Not really necessary, but it is another option.

Recipe Notes

Caloric calculation made using 1/4 cup serving size out of approximately 3 cups total syrup.

Nutrition Facts

Blackberry Pancake Syrup

Amount Per Serving (1 (1/4 cup))

Calories 107 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 3mg0%

Potassium 39mg1%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 26g29%

Protein 1g2%

Vitamin A 51IU1%

Vitamin C 5mg6%

Calcium 9mg1%

Iron 1mg6%

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

Original recipe source: biscuitsandburlap.com/blackberry-syrup/

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