The Grateful Girl Cooks!

10
Sep
2021

Homemade Vanilla Ice Cream

categories: Desserts, Ice Cream/Frozen Treats

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Nothing says summer like homemade vanilla ice cream! Grab your ice cream maker and whip up a delicious batch of this simple, frozen treat!

Homemade vanilla ice cream is practically a part of my genetic DNA makeup. I have such wonderful memories of my parents AND even my aunts and grandmother making homemade ice cream as far back as I can remember. When I was little I would watch my Dad cranking our old ice cream maker on the patio, full to the brim with ice and rock salt, until glorious ice cream was finished freezing.

Such fantastic memories of a simpler childhood that I treasure. Nowadays, I use my handy dandy electric ice cream maker (that doesn’t need ice OR salt), and plug it in, on our kitchen counter. I still get excited to make it though, and enjoy every creamy bite! Homemade vanilla ice cream was my Dad’s favorite, so I post this today in his memory.

Plain old ordinary vanilla ice cream goes with just about any dessert… pie, cake, cobblers, brownies, cookies, etc. It truly is timeless! I’ve made so many varieties of homemade ice cream over the years, but finally am posting my tried and true, simple, basic vanilla ice cream recipe. Go figure! Here’s how I make it, quickly and easily!

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

How To Make This Homemade Vanilla Ice Cream

When I make ice cream nowadays, I use my Cuisinart Indoor electric ice cream maker, and it is super easy to make homemade ice cream. It has a cannister which needs to be solidly frozen BEFORE making the ice cream, so I plan ahead and freeze it overnight. This recipe will yield approximately 1½ quarts of ice cream.

To make this version of homemade vanilla ice cream, you will need to whisk together the whipping cream, milk, sugar and vanilla in a medium mixing bowl or a large measuring cup (4 cup). Mix until the sugar has dissolved into the whipping cream mixture.

Once the sugar has dissolved, pour it into the cannister of your ice cream machine, and freeze, according to the manufacturer directions for your particular ice cream maker. Using the Cuisinart machine, after pouring in the ingredients, I simply turn it on by flipping a switch. (See how easy that is?)

Freezing And “Ripening” Homemade Vanilla Ice Cream

The paddle attachment inside the cannister keeps the ice cream mixture moving during the freezing process, so no need for cranking a handle! It’s effortless! As the homemade vanilla ice cream churns, it will thicken considerably, until it is a thick “soft serve” consistency. This usually takes about 20-22 minutes in my ice cream maker.

As soon as the ice cream reaches the desired consistency, I transfer it from the cannister into an airtight container and place the ice cream in my freezer for at least an hour to “ripen” and freeze it a bit firmer before serving. Of course, if you can’t wait that long, by all means dig in to it, straight from the ice cream machine! We’ve been known to do BOTH!

Anyone Want Some Homemade Vanilla Ice Cream?

Once the ice cream has firmed up some more, scoop it up and enjoy it with your favorite toppings! My dad always enjoyed his plain (no toppings), but we love it, especially with my homemade hot fudge sauce, fresh fruit, or on a banana split with multiple toppings! YUM! You can’t go wrong with this simple ice cream!

I hope you enjoy this ridiculously EASY recipe for homemade vanilla ice cream. It’s a family favorite, and I cannot even begin to fathom how many times we’ve made it over the years. Way too many times to count, and it is always yummy!

Thank you for stopping by, and I hope you will come back again soon for more family-friendly recipes. Take care, friends. Have a wonderful day, and may God bless you with His love, peace and JOY today.

Looking For More HOMEMADE ICE CREAM Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some absolutely yummy homemade ice cream recipes you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Original recipe source: Cuisinart Ice Cream and Yogurt Maker User Manual (came with the ice cream machine)

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Homemade Vanilla Ice Cream

Prep Time

5 mins

FREEZING TIME (approx.)

22 mins

Total Time

27 mins

Nothing says summer like homemade vanilla ice cream! Grab your ice cream maker and whip up a delicious batch of this simple, frozen treat!

Category: Dessert

Cuisine: American

Keyword: homemade vanilla ice cream

Servings: 12 (1/2 cup per serving)

Calories Per Serving: 200 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups heavy whipping cream , well chilled
1 cup whole milk , well chilled
¾ cup granulated sugar
2 teaspoons vanilla extract

US Customary - Metric

Instructions

NOTE: If your ice cream maker requires it, make sure to place the cannister in a freezer overnight BEFORE making the ice cream. Plan ahead.

Whisk together whipping cream, milk, sugar and vanilla in a medium mixing bowl or a large measuring cup (4 cup). Mix until sugar has dissolved into the whipping cream mixture.
Once sugar has dissolved, pour ice cream mixture into the prepared cannister of your ice cream machine. Freeze, according to the manufacturer directions for your particular ice cream maker. Mine usually takes between 20-22 minutes to reach thick, soft-serve consistency.
As soon as ice cream reaches the desired consistency (for your ice cream machine), transfer it from the cannister into an airtight container. Place ice cream into freezer for at least an hour to "ripen" and freeze it firmer before serving. Serve, and enjoy, plain, or with desired toppings.

Nutrition Facts

Homemade Vanilla Ice Cream

Amount Per Serving (1 1/2 cup serving))

Calories 200 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 10g63%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 56mg19%

Sodium 24mg1%

Potassium 58mg2%

Carbohydrates 15g5%

Sugar 14g16%

Protein 1g2%

Vitamin A 616IU12%

Vitamin C 1mg1%

Calcium 49mg5%

Iron 1mg6%

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

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06
Sep
2021

Smoked Macaroni And Cheese

categories: Meatless Meals, Side Dishes, Traeger Grill Recipes

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Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!

Do you enjoy homemade macaroni and cheese? It is a favorite “comfort food” of ours. Most of the time we make an EASY version on the stove top in our kitchen (recipe here on my blog). However, we also enjoy it when we use our smoker grill to make it, which imparts a unique smoky taste we really like. I came up with this recipe to in order to use our Traeger to make this handy dandy, beloved pasta dish.

That is the recipe I am sharing here today. We tend to make this as a side dish when we are smoking meat low and slow on our Traeger grill. This smoked macaroni and cheese is smoked at a low temperature, and tastes wonderful once done. The cheese sauce and the pasta are pre-cooked inside, then combined to put on the smoker grill. Topped with sharp cheddar and bread crumbs, this is one delicious side dish OR main dish! You can make it ahead, and then smoke it when ready, which is definitely convenient. Here’s how to make it:

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

Prepare The Cheese Sauce

TIP: While making the cheese sauce, cook the macaroni pasta in another saucepan, but cook it for 2 MINUTES LESS than the package instructions say. This will give you time to cook and drain the macaroni before adding the hot, completed cheese sauce.

To make the cheese sauce, melt butter in a medium saucepan on medium-low heat. Gradually whisk in the all purpose flour and dry mustard powder, being sure to whisk constantly. Cook for approx. 2 minutes, whisking constantly, to ensure the butter does not brown. Slowly whisk in the milk, and continue to mix until the sauce is slightly thickened and smooth.

Stir the Velveeta cheese OR American cheese chunks into the hot sauce in the saucepan. Stir until the cheese has melted. If you feel the sauce is too thick once done, simply add a small amount of milk to thin it out just a little bit.

TIP#1: I’ve also made this sauce using 1 cup of shredded mozzarella and 1/2 cup of sharp cheddar. That will also make a nice, creamy sauce. TIP #2: If you are a real cheese lover, you can substitute a full pound of Velveeta or American cheese in the sauce (instead of the 12 ounces called for in the recipe). It is delicious, too!

Preparing The Macaroni And Cheese For The Smoker Grill

When the macaroni has finished cooking, drain the water, but do not rinse the noodles. Place the hot noodles in a large mixing bowl. Pour the hot cheese sauce over the top, then stir well to fully combine the ingredients.

Take a quick taste, and add salt and pepper to suit your personal taste, if desired. Spray the baking pan with non-stick cooking spray (or coat with melted butter), then add the macaroni and cheese. Spread it out evenly in the pan.

Evenly sprinkle the surface with grated cheddar cheese. Next sprinkle with the bread crumbs, followed by a few sprinkles of paprika. Now your smoked macaroni and cheese is ready for the smoker grill.

Time For The Smoker Grill

Preheat your smoker grill to 225°F, according to the manufacturer’s instructions. Once at temperature, place the smoked macaroni and cheese pan onto the grate, leaving the pan uncovered. Close the lid of the smoker. Smoke the macaroni and cheese (pan uncovered) for 20 minutes.

After the first 20 minutes, cover the pan securely with aluminum foil, and continue cooking for another 25-30 minutes (we usually do 30), or until heated through and the cheese on top is melted.

Ready To EAT Some Smoked Macaroni And Cheese!

Now it’s time to enjoy your smoked macaroni and cheese! Serve this dish hot, grab a fork, and dig in. It has a subtle smoky taste (which we love) and tastes wonderful! This dish will yield approximately 8 small servings (can be served as a side OR a main dish. I hope you enjoy it!

Thank you for stopping by today. I truly hope you will come back again for more family-friendly recipes you can make for those you love. Have a great day, friends.

Looking for More Traeger Or 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 recipes utilizing a smoker grill 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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Smoked Macaroni and Cheese

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!

Category: Main Dish, Side Dish

Cuisine: American

Keyword: smoked macaroni and cheese

Servings: 8

Calories Per Serving: 516 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Pasta:

2½ quarts water =10 cups water
1 pound elbow macaroni

For Cheese Sauce:

4 Tablespoons butter
¼ cup all purpose flour
½ teaspoon dry mustard powder
1 cup milk + more to thin sauce, if desired
12 ounces American cheese (or Velveeta) , cut into small chunks
salt and pepper, to taste
1 cup grated sharp cheddar cheese
¼ cup dried bread crumbs
¼ teaspoon paprika

Melted butter or cooking spray to grease the baking dish (bottom and sides)

US Customary - Metric

Instructions

Cook Pasta- Bring water to a boil in a large saucepan. Add macaroni. Cook macaroni for 2 MINUTES LESS than the package instructions say. If you cook the pasta while making the cheese sauce in a separate pan, it will save you time.
Make Cheese Sauce- Melt butter in a medium saucepan on medium-low heat. Gradually whisk in all purpose flour and mustard powder, being sure to whisk constantly. Cook 2 minutes, whisking constantly, to ensure butter does not brown. Slowly whisk in milk; continue to whisk until sauce is smooth and has thickened slightly. Stir Velveeta OR American cheese chunks into sauce. Stir until cheese has melted. If sauce is too thick once done, simply add a small amount of milk to thin it out a bit.
When macaroni has finished cooking, drain off water, but do not rinse noodles. Place drained macaroni in a large bowl. Pour cheese sauce over the top, then stir well to fully combine ingredients. Taste, then season with salt/pepper to suit your taste. Spray baking pan with non-stick cooking spray (or coat with melted butter), then add the macaroni and cheese, spreading evenly in pan. Sprinkle top with grated cheddar, then bread crumbs, followed by a few sprinkles of paprika.
Preheat smoker grill to 225°F, according to manufacturer's instructions. Once at temperature, place macaroni and cheese pan onto the grate, LEAVING PAN UNCOVERED. Close the smoker lid. Cook for 20 minutes. After 20 minutes, cover the pan securely with aluminum foil. Continue cooking another 25-30 minutes, or until heated through and cheese on top is melted. Remove from grill; serve hot.

Recipe Notes

TIP#1: You can make sauce using 1 cup of shredded mozzarella and 1/2 cup of sharp cheddar.

TIP #2: If you're a cheese lover, you can add a full pound of cheese to the sauce (instead of the 12 ounces called for in recipe).

Nutrition Facts

Smoked Macaroni and Cheese

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

Calories 516 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 15g94%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 74mg25%

Sodium 890mg39%

Potassium 255mg7%

Carbohydrates 51g17%

Fiber 2g8%

Sugar 4g4%

Protein 21g42%

Vitamin A 807IU16%

Vitamin C 1mg1%

Calcium 604mg60%

Iron 1mg6%

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

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02
Sep
2021

Mini-Loaf Pound Cake

categories: Breads, Desserts

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It’s easy to make a yummy, mini-loaf pound cake with simple ingredients! Enjoy this small loaf, flavored with lemon zest and lemon juice!

Today I want to share a recipe I originally got from one of the old food magazines I’ve kept for years with my collection of cookbooks. Occasionally I will scan through old magazines just for fun, and look for recipes I may not have tried before. That is where I first discovered this recipe for mini-loaf pound cake. I tweaked a couple of the ingredients, and we really enjoy the results- a small loaf of lemon-infused pound cake. YUM!

This simple miniature loaf of pound cake is perfect when you don’t want (or need) a standard sized loaf. It is completely easy to make, and will yield 6 small slices. That is a nice size to nibble on with coffee or tea, or serve dolloped with your favorite fruit topping or ice cream for a quick dessert! Here’s how to make one mini-loaf pound cake:

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

Making The Batter

Before beginning, preheat your oven to 350°F. Since it only takes a few minutes to prepare the batter, you want it preheated and hot when the loaf is ready for baking! In a medium sized bowl, beat together softened butter and sugar, until well creamed and combined.

Add an egg, and continue to beat until the batter is smooth, and the egg is fully incorporated. These are your “wet” ingredients.

In a SEPARATE bowl, whisk together all purpose flour and baking soda. These are your “dry” ingredients. Alternate adding buttermilk and these dry ingredients into the creamed wet ingredients, stirring as you add.

Stir in the vanilla extract, lemon juice and lemon zest, and then the batter is ready! Now you’ve made the batter for the mini-loaf pound cake! See how easy that was?

Baking The Mini-Loaf Pound Cake

Now it’s time to bake! Grease (or spray with non-stick spray) a 5¾” x 3″ x 2″ mini loaf pan. Pour the batter into the pan, and spread it out evenly. Bake the mini-loaf pound cake for 30-35 minutes.

When done, the loaf should be golden brown on top, and a toothpick inserted into the top of the loaf should come out clean. Remove the pan from the oven and transfer it to a wire rack to cool.

Slice And Serve The Mini-Loaf Pound Cake

Let the pound cake cool (still in the pan) for at least 10 minutes before removing the loaf from the pan. This mini-loaf pound cake is best served at room temperature, in my opinion. I make a couple little loaves at a time, so we can enjoy one now, and then I freeze one for later!

Once completely cooled, you can slice it up and serve it plain and unadorned (it’s great), or top it with ice cream, fruit toppings, etc. It tastes wonderful as a base for strawberry shortcake, too!

I really hope you will give this simple recipe a try. The hint of lemon in this loaf cake is a wonderful touch, and I trust you will enjoy this mini-loaf pound cake as much as we do. Thanks for stopping by, and please come back again soon for more family-friendly recipes.

Looking For More CAKE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of cake recipes you might 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: “Taste of Home” magazine, Feb./March 1998 edition, page 10, published by Reiman Publications

0 from 0 votes

Mini-Loaf Pound Cake

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

It's easy to make a yummy, mini-loaf pound cake with simple ingredients! Enjoy this small loaf, flavored with lemon zest and lemon juice!

Category: Dessert

Cuisine: American

Keyword: mini-loaf pound cake

Servings: 6 slices

Calories Per Serving: 140 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 Tablespoons butter (no substitutes) , softened
6 Tablespoons granulated sugar
1 large egg
6 Tablespoons all purpose flour
⅛ teaspoon baking soda
7 teaspoons buttermilk
¼ teaspoon vanilla extract
¼ teaspoon lemon juice
½ teaspoon lemon zest (finely grated peel)

US Customary - Metric

Instructions

Preheat oven to 350°F. Grease or spray a miniature loaf pan (5¾" x 3" x 2").
In a medium sized bowl, beat softened butter and sugar, until well creamed and combined. Add an egg, and continue to beat until batter is smooth, and egg is fully incorporated.
In separate bowl, whisk together flour and baking soda. Alternate adding buttermilk and these dry ingredients into the creamed butter mixture, stirring as you add. Once combined, stir vanilla, lemon juice and lemon zest into the batter until incorporated.
Pour batter into greased loaf pan; spread it evenly. Bake loaf at 350°F for 30-35 minutes. When done, loaf should be golden brown on top, and a toothpick inserted into the top of the loaf should come out clean.
Remove pan from oven; transfer it to wire rack to cool. Let cool (still in the pan) for at least 10 minutes before removing loaf from the pan. Let pound cake cool completely, then slice, serve, and enjoy!

Nutrition Facts

Mini-Loaf Pound Cake

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

Calories 140 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 47mg16%

Sodium 91mg4%

Potassium 47mg1%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 12g13%

Protein 2g4%

Vitamin A 230IU5%

Vitamin C 1mg1%

Calcium 22mg2%

Iron 1mg6%

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

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28
Aug
2021

Air Fryer Cajun Spuds

categories: Air Fryer Recipes, Side Dishes, Vegetable Dishes

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Make a batch of Air Fryer Cajun Spuds for a yummy side dish! No air fryer? These well-seasoned potatoes can also be roasted in the oven!

Who likes potatoes, or as they are also called… taters or spuds? We do in our home, and today I want to share a simple side dish recipe for red potatoes with a wonderful seasoning! I call them Air Fryer Cajun Spuds! They are seasoned well, but aren’t too spicy, and I really think you will enjoy them.

The recipe is simple to prepare, and enjoy making them using our air fryer. Guess what? Want to know a little secret? You can also prepare these yummy potatoes in an OVEN! I realize a lot of people do not have access to an air fryer, so I have included instructions for roasting them in a traditional oven.

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

Make The Cajun Spice Mix

In a small bowl, combine garlic powder, cumin, paprika, onion powder, thyme, cayenne pepper, and salt and ground black pepper. Stir to combine these ingredients. These are the spices you will use to season the red potatoes. Set the mix aside until ready to use.

Prepare The Potatoes (Spuds)

Wash and dry the red potatoes very well to remove any dirt or little sprouts. Cut the potatoes into bite-sized chunks, leaving the peel ON the potatoes. Once all are cut, place them in a medium mixing bowl.

Now it’s time to season the potatoes. The first thing you need to do is drizzle the olive oil over the potatoes. Toss or stir them well, so all the potatoes have some oil on them. Now sprinkle all of the spice mix over the potato chunks. Toss or stir the potatoes well, to distribute the spices and coat all the potatoes with seasoning.

Time To Cook The Air Fryer Cajun Spuds

USING AN AIR FRYER? Preheat your air fryer to 400°F. Arrange the air fryer Cajun spuds in a single layer in the basket. Cook the potatoes for approximately 9 minutes. Toss or turn the other side, and continue cooking the potatoes for another 7-8 minutes on average.

TIP: Two things can affect your cooking time. 1) Temperatures in air fryers can fluctuate with different models, and 2) The size of the potato chunks can vary between users, so this cooking time is a guide. Test the potatoes for doneness, by inserting a sharp knife into the middle of a potato chunk. When done, they should be crispy on the outside and soft on the inside

USING AN OVEN? Preheat your oven to 350°F. Place a sheet of parchment paper or aluminum foil onto a baking sheet. Add and arrange the potato chunks, keeping them in a single layer. Cook at 350°F. for approx. 25-30 minutes, turning them half way through the baking time. Test for doneness by inserting a knife into one of the chunks. When done, the Cajun spuds should be crispy on the outside and soft on the inside.

Serve The Air Fryer Cajun Spuds

Once the air fryer Cajun spuds are done cooking, remove them from the oven and transfer them into a serving bowl. They taste delicious eaten as is, straight from the oven. If you’re a dipping fan, you can serve them with ranch dressing, BBQ sauce or ketchup on the side!

I hope you enjoy these tasty taters! We sure do. Thank you for stopping by today, and I sincerely hope you will come back again soon for more family friendly recipes. Have a wonderful day, and may God bless you.

Looking For More AIR FRYER Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of air fryer recipes you might want to check out, 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: The book “New Life Promise- Food Meets Faith- Total Trifecta of Weight Loss”, by Isabel D. Price, page 77, published by Live Smart, LLC. 2019

0 from 0 votes

Air Fryer Cajun Spuds

Prep Time

8 mins

Cook Time

17 mins

Total Time

25 mins

Make a batch of Air Fryer Cajun Spuds for a yummy side dish! No air fryer? These well-seasoned potatoes can also be roasted in the oven!

Category: Side Dish, Vegetable Dish

Cuisine: Cajun

Keyword: air fryer cajun spuds

Servings: 4 small servings

Calories Per Serving: 291 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 medium red potatoes
2 Tablespoons extra virgin olive oil

Seasoning Mix:

¾ teaspoon garlic powder
¾ teaspoon ground cumin
⅓ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika smoky or sweet
¼ teaspoon dried thyme
⅛ teaspoon cayenne pepper

US Customary - Metric

Instructions

In a small bowl, combine garlic powder, cumin, paprika, onion powder, thyme, cayenne pepper, salt and black pepper. Stir to combine. Set seasoning mix aside.
Wash and dry potatoes well to remove any dirt or sprouts. Cut potatoes into bite-sized chunks, leaving peel ON the potatoes. Place potatoes in a medium bowl.
Drizzle olive oil over potatoes. Toss or stir well, so all potatoes have oil on them. Sprinkle all of the spice mix over potatoes. Toss or stir well, to distribute spices and coat all potatoes with seasoning.

Cook- Using An Air Fryer

USING AN AIR FRYER? Preheat air fryer to 400°F. Arrange seasoned potatoes in a single layer in the basket. Cook for approx. 9 minutes. Turn potatoes to other side; continue cooking potatoes for another 7-8 minutes (on average). TIP: Two things can affect your cooking time. 1) Temperatures in air fryers can fluctuate with different models, and 2) The size of the potato chunks can vary between users, so this cooking time is a guide. Test potatoes for doneness, by inserting a sharp knife into the middle of a potato chunk. When done, they should be crispy on the outside and soft on the inside. Transfer to serving bowl, and enjoy!

Cook- Using An Oven

USING AN OVEN? Preheat oven to 350°F. Place a sheet of parchment paper or aluminum foil onto a baking sheet. Add and arrange the potato chunks, keeping them in a single layer. Cook at 350°F. for approx. 25-30 minutes, turning them half way through baking time. Test for doneness by inserting a knife into one of the chunks. When done, Cajun spuds should be crispy on the outside and soft on the inside. Transfer to serving bowl, and enjoy!

Nutrition Facts

Air Fryer Cajun Spuds

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

Calories 291 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 350mg15%

Potassium 1478mg42%

Carbohydrates 52g17%

Fiber 6g25%

Sugar 4g4%

Protein 6g12%

Vitamin A 179IU4%

Vitamin C 28mg34%

Calcium 39mg4%

Iron 3mg17%

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

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24
Aug
2021

Cinnamon Mocha Coffee

categories: Beverages

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Enjoy some Cinnamon Mocha Coffee, with chocolate, cinnamon, brown sugar and nutmeg! This easy drink can be served hot, or enjoyed as an iced coffee.

Today I want to share with you a recipe I found in an old magazine I have in my collection of cookbooks and food magazines. The recipe is for cinnamon mocha coffee, and if you enjoy flavored coffees, you might want to try this delicious beverage!

Guess what? This recipe is simple: spiced and brewed strong coffee is combined with a sweet, homemade mocha, and the results are delicious! The recipe as written, will yield approximately six, 1 cup servings of this delicious cinnamon mocha coffee in just a few minutes.

Top it off with some whipped cream and more cinnamon, and you’ve got a tasty mug of coffee to sip and enjoy! Here’s how to make cinnamon mocha coffee, from scratch.

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

Brew The Coffee

Place ground, DARK roast coffee grounds, ground nutmeg and cinnamon into a coffee filter in a drip coffee maker. Add water to the coffeemaker (5 cups), and brew, according to manufacturer instructions.

Prepare The Mocha

Now it’s time to make the mocha that will be added to the hot coffee after it is finished brewing. Measure milk, chocolate syrup and brown sugar into a medium saucepan. Stir until combined, and then cook on medium heat, stirring occasionally, until the brown sugar has dissolved.

Remove the pan from the heat, and then stir in vanilla extract. Pour this hot mocha mixture into the hot coffee as soon as it has finished brewing.

You can pour it directly into the coffee carafe, or transfer the coffee to a saucepan and add the mocha into that pan. Stir well, to fully combine the coffee and the mocha mixture.

Garnish And Serve The Cinnamon Mocha Coffee

Serve the cinnamon mocha coffee while very hot. Pour the coffee into mugs, and top each mug with a good sized dollop (or spray) of sweetened, whipped cream.

Sprinkle with a little finely grated chocolate (or cinnamon) on top of the whipped cream, and serve. It tastes great hot, especially on a really COLD day, or any day for that matter.

Care For An Iced Cinnamon Mocha Coffee?

If you are a fan of iced coffees, simply let the cinnamon mocha coffee cool completely (room temp. or refrigerated, so ice won’t melt and weaken the brew).

When ready to enjoy a cup of iced cinnamon mocha coffee, simply pour the coffee over crushed ice, and dollop with a shot of whipped cream and a sprinkle of cinnamon. It tastes great on a HOT summer day!

I really hope you try this recipe for cinnamon mocha coffee. You can store any leftovers in the refrigerator. Then reheat or add ice, depending on how you want to enjoy this flavorful coffee.

If you like flavored coffees, be sure to try my recipe for Orange Spiced Coffee. if has great flavor, too, and is easy to make! Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More HOT or COLD BEVERAGE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of both hot and cold drinks, including:

Interested In More Recipes?

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Original recipe source: “Taste of Home” magazine, April/May 2006 edition, page 10, published by Reiman Publications, Inc.

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Cinnamon Mocha Coffee

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Enjoy some Cinnamon Mocha Coffee, with chocolate, cinnamon, brown sugar and nutmeg! This easy drink can be served hot, or as an iced coffee.

Category: Beverage

Cuisine: American

Keyword: cinnamon mocha coffee

Servings: 6 (1 cup servings)

Calories Per Serving: 104 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup ground dark roast coffee
1 Tablespoon ground cinnamon
¼ teaspoon ground nutmeg
5 cups water
1 cup milk
⅓ cup chocolate syrup
¼ cup (packed) brown sugar
1 teaspoon vanilla extract
whipped cream, cinnamon for garnish (optional)

US Customary - Metric

Instructions

Place ground, DARK roast coffee grounds, ground nutmeg and cinnamon into a coffee filter in a drip coffee maker. Add water to the coffeemaker (5 cups), and brew, according to manufacturer instructions.
Measure milk, chocolate syrup and brown sugar into medium saucepan. Stir until combined; cook on medium heat, stirring occasionally, until brown sugar has dissolved. Remove pan from heat; stir in vanilla. Pour hot mocha mixture into the brewed coffee as soon as it has finished brewing. You can pour it directly into the coffee carafe, or transfer the coffee to a saucepan and add the mocha into that pan. Stir well, to fully combine.
TO SERVE HOT- Pour hot coffee into mugs; top each mug with a dollop (or spray) of sweetened, whipped cream. Sprinkle with finely grated chocolate or a little cinnamon, and serve. ENJOY!
TO SERVE ICED- Let coffee cool completely. When ready to enjoy a cup of iced coffee, simply pour over crushed ice, and dollop with whipped cream and a sprinkle of cinnamon. ENJOY!

Nutrition Facts

Cinnamon Mocha Coffee

Amount Per Serving (1 cup (8 oz.))

Calories 104 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 2mg1%

Sodium 42mg2%

Potassium 116mg3%

Carbohydrates 23g8%

Fiber 1g4%

Sugar 19g21%

Protein 2g4%

Vitamin A 81IU2%

Vitamin C 1mg1%

Calcium 79mg8%

Iron 1mg6%

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

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21
Aug
2021

Italian Chicken Parmesan Meatballs

categories: Chicken, Italian, Main Dishes

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It’s so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.

Today I want to share a quick and easy recipe for Italian Chicken Parmesan Meatballs. The recipe is simple to prepare, and the Italian-seasoned meatballs are really yummy, whether you enjoy them plain (even though there’s nothing “plain” about them!), or with a favorite sauce!

I found the original recipe in a book I purchased from the New Life Promise healthy eating plan (from Isabel D. Price), and have made them quite a few times since. After a few minor tweaks (and adding more spices) to her original recipe, my husband and I fell in love with these meatballs. Honestly, they are seasoned so nicely, you can simply eat them straight out of the oven, and forget the pasta OR sauce.

So, if you are trying to eat a little more “healthy”, I would love to recommend these Italian Chicken Parmesan Meatballs to you. This recipe makes 4 servings, but I suggest doubling the recipe, because these little beauties freeze very well. Here’s how easy they are to make:

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

Combine All The Ingredients

Preparing the meatball mixture could not be any easier! Place all the ingredients in a large mixing bowl, and then mix them well, until fully combined. It is a bit messy, but I’ve found the easiest way to do this is to use my (clean) hands, and just get in there, and mix up the ingredients! You can also use a fork to do this… just sayin’.

The recipe calls for almond flour (which is gluten-free), but if that is not available, you can certainly use all purpose flour. Once the ingredients are well-combined, you will have a bowl of well-seasoned ground chicken, ready and waiting for you to shape into meatballs.

Time to Form The Italian Chicken Parmesan Meatballs

Now it’s time to make Italian Chicken Parmesan Meatballs! Again, using your hands, roll the ground chicken mixture into 12 evenly shaped, round meatballs.

Place the meatballs onto a parchment paper-lined baking sheet, leaving a small space in between each of them. Now they’re ready to bake! See how easy they are to make?

Time To Bake!

Place the baking sheet (and meatballs!) into a preheated 350°F. oven on a middle rack. Bake the Italian Chicken Parmesan Meatballs for approximately 22-25 minutes, until cooked through and lightly browned on top. Oven temperatures vary, so you might want to check them at the 22 minute mark.

If you would like them browned a bit more after they’re done baking (we do!), simply switch the oven to the broiler setting. Place the baking sheet about 3-4″ from the broiler element, and broil the meatballs for 1-2 more minutes. Rotate the pan halfway through the broiling time. TIP: KEEP AN EYE ON THEM SO THEY DON’T BURN!

Ready To Eat Italian Chicken Parmesan Meatballs!

When done, immediately serve the Italian Chicken Parmesan Meatballs while hot. If you want to go the all healthy route, simply place 3 meatballs per serving on a plate, and serve alongside a cool, crisp mixed green salad, or a favorite vegetable.

You can also serve these delicious, healthy meatballs with your favorite sauce and pasta. It’s your choice! However you choose to serve them, I think you are gonna love these delicious meatballs. They also freeze well, so you can save a few for another meal, if desired.

I really hope you enjoy this simple recipe. We sure do! The meatballs are easy to make, so they are perfect for a busy day! Thanks for stopping by today. I hope you will come back again soon, for more family friendly recipes. Take care, and have a wonderful day.

Looking For More MEATBALL Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have several meatball recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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Recipe adapted from: The book “Food Meets Faith- Total Trifecta of Weight Loss”, by Isabel D. Price, page 78, New Life Promise, published by Live Smart Solutions, LLC, 2019

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Italian Chicken Parmesan Meatballs

Prep Time

10 mins

Cook Time

22 mins

Total Time

32 mins

It's so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.

Category: Dinner, Lunch

Cuisine: Italian

Keyword: Italian Chicken Parmesan Meatballs

Servings: 4 (3 meatballs per serving)

Calories Per Serving: 261 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound ground chicken
1¼ cups chopped, fresh spinach leaves
⅓ cup grated Parmesan cheese
⅓ cup all purpose flour can substitute almond flour for gluten-free
3 cloves garlic minced
1 large egg lightly beaten
½ teaspoon sea salt
¼ teaspoon ground black pepper
¼ teaspoon Italian seasoning
¼ teaspoon onion powder
¼ teaspoon red chili pepper flakes (optional, but good)

US Customary - Metric

Instructions

Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.
Place all ingredients in a large mixing bowl. Mix ingredients well (you can use your hands or a fork), until they're fully combined.
Using your hands, divide and roll ground chicken mixture into 12 evenly shaped, round meatballs. Place meatballs onto the parchment paper-lined baking sheet, leaving a small space between each one.
Place baking sheet into preheated oven on the middle rack. Bake meatballs for approx. 22-25 minutes, until cooked through and lightly browned on top. Oven temperatures vary, so check them at the 22 minute mark. TIP: If you would like them browned a bit more after they're done, simply switch oven to the broiler setting. Place baking sheet about 3-4" from the broiler element. Broil meatballs for 1-2 more minutes. Rotate pan halfway through broiling time. TIP: KEEP AN EYE ON THEM SO THEY DON'T BURN!
Remove from oven, and transfer the meatballs from baking sheet to plates. Serve as is, or with a favorite sauce or side dish. Enjoy!

Recipe Notes

NOTE: Caloric calculation made using all purpose flour

Nutrition Facts

Italian Chicken Parmesan Meatballs

Amount Per Serving (1 3 meatballs)

Calories 261 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 151mg50%

Sodium 514mg22%

Potassium 699mg20%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 1g1%

Protein 26g52%

Vitamin A 1059IU21%

Vitamin C 3mg4%

Calcium 125mg13%

Iron 2mg11%

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

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16
Aug
2021

Mini Peach Cobbler Skillets

categories: Cobblers and Crisps, Desserts

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Enjoy the taste of summer with these cute, yummy 6″ mini peach cobbler skillets a la mode! Recipe makes makes 6 servings (2 per skillet).

Do you enjoy peach cobbler? We really do! I make at least ONE peach cobbler every single summer, using the fresh local peaches we pick at U-Pick farms, the Farmer’s Market or the store. It’s a dessert I always look forward to serving. YUM.

Today I want to share a recipe for these cute little mini peach cobbler skillets! I adapted this recipe from a peach cobbler recipe I made last summer. You will need three 6″ mini cast iron skillets (you can get them online fairly cheaply), and they are a fun way to serve and share this treat with a spouse, significant other, family or friends.

Each skillet will yield two servings, but if you are feeling EXTRA hungry (ha ha), each person (3 total) can have their own! Served with a scoop (or two) of vanilla ice cream, these mini peach cobbler skillets will be a huge hit!

The recipe is fairly simple, too. Honestly the hardest thing is simply peeling and slicing the peaches! Here’s how to make this delicious dessert.

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

Prepare The Peach Cobbler Filling

For this recipe we use fresh peaches. You can use 3-4 LARGE peaches or about 6 medium sized peaches. We were given some delicious peaches by some of our neighbors, so I used several to make this dessert. Aren’t they gorgeous?

To make the peach cobbler filling, peel, cut in half, and remove the pit from the peaches. Slice the peaches into about 1″ slices, and place them in a large saucepan.

Add fresh lemon juice, ½ cup granulated sugar, vanilla extract and ground cinnamon. Stir the peaches gently until all ingredients are combined.

Bring the peach mixture to a boil, on medium-high heat, stirring constantly while it cooks. When it begins boiling, remove the pan from the heat, set aside, and let it cool down on the counter.

Make The Batter

While the peaches are cooling down, you can make the batter for the Mini Peach Cobbler Skillets. In a large mixing bowl, sift flour, granulated sugar, baking powder, and salt.

Pour in the milk, and stir only until the ingredients are fully combined (don’t overmix). Set the batter aside.

Preparing The Mini Peach Cobbler Skillets

Okay… now it’s time to fill the skillets. Melt the butter and then divide it evenly between three 6″ mini cast iron skillets. Brush or swirl it to cover bottom of skillet. Next you will need to pour in the batter (dividing it evenly between the three skillets).

DO NOT STIR THE BATTER INTO THE MELTED BUTTER! It should just sit on top of the melted butter!

The final step is to add the peach filling, dividing it evenly between the three skillets. DO NOT STIR THE PEACHES INTO THE BATTER! They should just sit on top of the batter. As the mini cobblers bake, the batter will rise up and cover a good part of the peaches.

Baking the Mini Peach Cobbler Skillets

Now the mini peach cobbler skillets are ready to bake! Place the skillets (uncovered) on the middle rack in a preheated 375°F. oven. Bake the mini peach cobbler skillets for 35-40 minutes. Once done, the top of the cobblers should be golden brown and the peach filling should be hot and bubbly.

Carefully remove the skillets from the oven. Transfer the skillets to a wire rack and let them cool slightly for 5-10 minutes, before serving.

Time To EAT!

Each skillet is fairly small, but is enough for two servings per skillet, unless you just want to gobble the whole thing up (your choice). My hubby likes to eat half of his, then save the other half for the next day!

To serve, simply top each of the mini peach cobbler skillets with a small scoop of vanilla ice cream. Grab a spoon and dig in… they are DELICIOUS!

By the way… if you want to freeze them, let them completely cool, then wrap the skillets very well in plastic wrap and then aluminum foil. When ready to enjoy later, simply thaw completely and re-warm.

I hope you enjoy these mini peach cobbler skillets! We love them, and they are a delicious dessert, especially when presented/served in cute little cast iron skillets!

Thank you 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 COBBLER Or CRISPS 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 delicious cobbler and crisps 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

Recipe Adapted From: My previously published recipe for Fresh Peach Cobbler.

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Mini Peach Cobbler Skillets

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

Enjoy the taste of summer with these cute, yummy 6" mini peach cobbler skillets a la mode! Recipe makes makes 6 servings (2 per skillet).

Category: Desssert

Cuisine: American

Keyword: mini peach cobbler skillets

Servings: 6 (2 per skillet)

Calories Per Serving: 279 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3-4 large peaches or 6 medium
½ cup granulated sugar
½ Tablespoon fresh lemon juice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
½ cup all purpose flour
½ cup granulated sugar
½ Tablespoon baking powder
⅛ teaspoon kosher salt
½ cup milk
4 Tablespoons butter = ½ stick, melted

US Customary - Metric

Instructions

Preheat oven to 375°F.
Make Peach Filling: Peel, cut in half, and remove pit from peaches. Cut peaches into 1" slices; place in large saucepan. Add ½ cup sugar, lemon juice, vanilla and cinnamon. Stir gently until ingredients are combined. Bring mixture to a boil on medium-high heat, stirring constantly while it cooks. When it begins boiling, remove pan from heat, set aside, and let cool.
Make Batter: In large mixing bowl, sift flour, sugar, baking powder and salt. Pour in milk; stir only until ingredients are fully combined (don't overmix). Set batter aside.
Make The Cobbler Skillets: Melt butter and divide it evenly between three 6" mini cast iron skillets. Brush or swirl it to cover bottom of skillet. Pour in the batter (dividing it evenly between skillets). DO NOT STIR THE BATTER INTO THE MELTED BUTTER! It should sit on top of the melted butter. Add peach filling, dividing it evenly between skillets. DO NOT STIR THE PEACHES INTO THE BATTER! They should sit on top of the batter. As they bake, the batter will rise up and cover a good part of the peaches.
Bake: Place skillets (uncovered) on middle rack in oven. Bake for 35-40 minutes. When done, the top of the cobblers should be golden brown and peach filling should be bubbly. Carefully remove hot skillets from oven; place on wire rack to cool for 5-10 minutes, before serving. Serve with ice cream, if desired. Enjoy!

Nutrition Facts

Mini Peach Cobbler Skillets

Amount Per Serving (1 (1/2 of skillet))

Calories 279 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 21mg7%

Sodium 125mg5%

Potassium 313mg9%

Carbohydrates 51g17%

Fiber 2g8%

Sugar 42g47%

Protein 3g6%

Vitamin A 558IU11%

Vitamin C 6mg7%

Calcium 79mg8%

Iron 1mg6%

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

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13
Aug
2021

Smoky Grilled Chicken Marinade

categories: Sauces and Dressings

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Make this simple, no fuss, Smoky Grilled Chicken Marinade to add extra flavor to your chicken before cooking on the BBQ. It’s good on steak, too.

I am always on the lookout for new recipes to try, and nine times out of ten, we end up enjoying them! This simple marinade is full of flavor, and is a cinch to make. The recipe makes enough to marinate 4 pieces of chicken (shown in my photos) or it can also be used to marinate 2 beef steaks. This recipe can easily be doubled for larger quantities of meat.

I found this recipe years ago in one of the old cookbooks in my collection, and changed a couple things, to suit our taste. The original author said it is a “copycat” recipe from Stuart Anderson’s steakhouse. They use it primarily on steaks, but we think it is a FANTASTIC marinade for chicken! We haven’t had a Stuart Anderson’s restaurant in our city for many years, but I knew their marinade recipe HAD to be good. Guess what? It IS good!

NOTE: The meat you use will need to marinate for at least 4 hours (or overnight) for the BEST flavor, so plan ahead. I usually put the marinated meat into the refrigerator first thing in the morning, and it’s perfectly marinated by dinner time! EASY PEASY! Here’s how to make this smoky grilled chicken marinade.

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

Making The Smoky Grilled Chicken Marinade Is EASY!

The ingredients in this marinade are Liquid Smoke (found in most grocery stores), garlic, oil, water, salt, red pepper flakes, and fresh parsley. Measure all of the ingredients (except for the meat) into a medium sized bowl. Whisk these ingredients well, for a couple minutes, until they become fully blended.

Marinating The Chicken Pieces

Place 4 pieces chicken (I used 4 thighs) in a container with a lid OR in a re-sealable plastic bag. Pour the marinade over the meat, and then seal the bag. Make sure some of the marinade covers all sides of the meat.

Place the sealed bag in the refrigerator and let the meat marinate for at least 4 hours OR overnight. Occasionally turn the bag over to re-distribute the marinade, for best results.

Onto The Grill They Go!

Remove the chicken from the marinade after it has marinated for at least 4 hours. You can discard any remaining marinade. Cook the chicken (or steaks, if using) on a hot BBQ grill until done.

Chicken is done when it reaches an internal temperature of 160°F (white meat) and 165°F (dark meat). **If using the marinade for steaks, cook them to your desired doneness. Once done, transfer the cooked meat to a serving platter.

Ready To Enjoy Some Delicious Grilled Chicken!

Now you’re ready to enjoy the chicken with it’s nice flavor from the smoky grilled chicken marinade. Serve the chicken (or steak) with a couple of your favorite side dishes and enjoy a delicious, simple meal.

I hope you’ll try this simple recipe for smoky grilled chicken marinade. It imparts a nice, “smoky” flavor to the chicken (or steaks, if using), which we really enjoy. Thank you for stopping by, and I hope you’ll come back soon for more family-friendly recipes. Have a great day!

Looking For More SAUCE Or MARINADE 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 sauce recipes, both savory and sweet you might 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

Recipe adapted from: the book “Top Secret Restaurant Recipes”, by Todd Wilbur, published 1997 by The Penguin Group, page 281.

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Smoky Grilled Chicken Marinade

Prep Time

5 mins

Marinating Time (inactive prep)

1 hr

Total Time

1 hr 5 mins

Make this simple, no fuss, Smoky Grilled Chicken Marinade to add extra flavor to your chicken before cooking on the BBQ. It's good on steak, too.

Category: Grilling Sauce, Marinades

Cuisine: American

Keyword: smoky grilled chicken marinade

Servings: 1 TOTAL AMOUNT

Calories Per Serving: 80 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 teaspoons Liquid Smoke
2 teaspoons vegetable oil
½ cup water
1½ teaspoons kosher salt
2 cloves garlic , minced
¼ teaspoon onion powder
¼ teaspoon minced, fresh parsley
1 pinch red pepper flakes , optional, but good

Enough for 4 pieces chicken OR 2 beef steaks

US Customary - Metric

Instructions

Measure all ingredients (except for the meat) in a medium sized bowl. Whisk well for a couple minutes, until fully blended.
Place 4 pieces chicken (or 2 steaks) in a flat container with a lid OR in a re-sealable plastic bag. Pour marinade into the bag/container; seal bag/container. Make sure all sides of meat are covered with some of the marinade. Place bag/container in refrigerator. Let meat marinate at least 4 hours OR overnight. Occasionally turn bag (or meat in container) over to re-distribute the marinade, for best flavor. When ready to cook, remove meat from bag or container. Discard marinade.
Cook chicken on a hot BBQ grill until done. Chicken is done when it reaches an internal temperature of 160°F (white meat) and 165°F (dark meat). If using the marinade for steaks, cook them to your liking. Once done, transfer the cooked meat to a serving platter. Serve, and enjoy!

Recipe Notes

NOTES: The total amount of marinade is enough for 4 pieces of chicken OR 2 steaks, but can easily be doubled.

Nutrition Facts

Smoky Grilled Chicken Marinade

Amount Per Serving (1 Total Amount Of Marinade)

Calories 80 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 7g44%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 3542mg154%

Potassium 32mg1%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 32IU1%

Vitamin C 2mg2%

Calcium 19mg2%

Iron 1mg6%

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

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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:

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: traegergrills.com/recipes/chef-brisket

0 from 0 votes

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.

Looking For More PANCAKE Recipes?

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 ↓↓

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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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