The Grateful Girl Cooks!

18
May
2021

Ham ‘n Cheese Crescent Bites

categories: Appetizers, Lunch - Quick and Easy, Main Dishes, Pork, Sandwiches

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Ham ‘n Cheese Crescent Bites are yummy, & easy to make with only 4 ingredients! A crescent roll braid is filled w/ ham, cheese, & honey mustard.

Do you use crescent rolls? We do, and I find them VERY convenient to have around for a variety of purposes besides a quick side dish with dinner! I love to use them for a variety of other uses, including quick lunches or breakfast! That little can of dough is amazing!

The recipe I am sharing today is called Ham ‘n Cheese Crescent Bites. Crescent roll dough is filled with ham, cheese, and honey mustard, braided up in a long roll, and baked. It’s really easy to make… here’s how:

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

What Ingredients Do I Need?

There are only a few main ingredients needed for this dish! You will need a can of refrigerated crescent roll dough, cooked and chopped ham, honey mustard, and cheddar cheese. That’s all you need for the basic recipe.

**I usually also add sliced green onions to mine (optional), but if you don’t like them, just leave them out! If desired you can garnish the finished bites with chopped parsley, green onions or chives, but that is also optional.

Okay… let’s get started! Place the ham, honey mustard and grated cheese in a medium bowl, and stir well, to combine. If you want to add the green onions, this is where to add them.

Preparing The Crescent Roll Braid

Remove the crescent roll dough from the can. Don’t separate the individual rolls. Roll the dough out into a rectangle on a lightly greased baking sheet. Seal all the perforations in the dough. Spoon the ham, mustard and cheese filling down the middle of the dough rectangle (lengthwise).

Cut 10 or 12 strips on each side of the dough (your choice). Make sure to slice almost all the way to the filling in the middle. Starting at the bottom, lift one strip up and across the filling at a slight angle.

Now lift the corresponding strip on the other side up and over the filling to kind of “meet in the middle” in a braided fashion. Repeat the process (left, right, left, right) OR (right, left, right, left), alternating strips, until all strips have been “braided”.

Time To Bake!

Place the baking sheet with the braided ham ‘n cheese crescent bites into a preheated 375°F oven. NOTE: When I make these, I let it bake for about 22-25 minutes total. A couple minutes before it is finished baking (shown in the photo below), I like to top it with a couple extra Tablespoons of grated cheddar cheese. TIP: You don’t have to add the grated cheese, but it sure looks good once it melts on top of the crescent braid.

Once the ham ‘n cheese crescent bites are finished baking, the braid will be golden brown all across the top, and any added cheddar cheese will have melted.

Serving The Ham ‘n Cheese Crescent Bites

Once nicely browned on top, remove the ham ‘n cheese crescent bites from the oven. Garnish with chopped chives, parsley or green onions, if desired. Let it cool for a couple minutes before attempting to slice it, to give the cheese a chance to solidify a bit inside. Slice into six portions, and serve immediately.

You can see all the yummy ham and cheese filling inside each piece. This is a great tasting quick lunch (or dinner) I’m sure you and your family will enjoy! Ham ‘n cheese crescent bites are so simple to make, and hardly take any time at all to whip up!

Thank you for stopping by… I really appreciate it. Hope you have the chance to make these ham ‘n cheese crescent bites soon, and trust you will enjoy them, too. God Bless You.

Looking For More Recipes Using CRESCENT ROLLS?

You can find all of my blog recipes in the Recipe Index, located at the top of the page. I have several recipes that feature crescent rolls, including:

Interested In More Recipes?

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Original recipe source: https://www.plainchicken.com/ham-cheese-braid/

0 from 0 votes

Ham 'n Cheese Crescent Bites

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Ham 'n Cheese Crescent Bites are yummy, & easy to make with only 4 ingredients! A crescent roll braid filled w/ ham, cheese, & honey mustard.

Category: Appetizer/Snack, Dinner, Lunch

Cuisine: American

Keyword: crescent rolls, ham 'n cheese crescent bites

Servings: 6

Calories Per Serving: 288 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 can refrigerated crescent rolls
1½ cup cooked, chopped ham
⅔ cup grated cheddar cheese
¼ cup honey mustard dressing
2 Tablespoons chopped green onions (OPTIONAL)

Optional Toppings:

2-3 Tablespoons grated cheddar cheese , added to top, last 2-3 minutes of baking
chopped parsley, green onions, or chives

US Customary - Metric

Instructions

Preheat oven to 375°F. Very lightly grease/spray a large baking sheet.
Place ham, honey mustard and grated cheese (plus green onions, if using) in a medium bowl; stir well, to combine.
Remove crescent roll dough from can. Don't separate individual rolls. Roll dough out into a rectangle on the baking sheet. Seal all perforations in the dough. Spoon ham/cheese filling lengthwise down middle of dough.
Cut 10 or 12 strips on each side of the dough. Make sure to slice almost all the way to the filling in the middle. Starting at the bottom, lift one strip up and across the filling at a slight angle. Now lift corresponding strip on the other side up and over the filling to kind of overlap in the middle, in a braided fashion. Repeat process (left, right, left, right) OR (right, left, right, left), alternating strips, until all strips have been "braided".
Place baking sheet onto the middle rack in preheated 375°F oven. Bake for 22-25 minutes. NOTE: If desired, a couple minutes before it is finished baking, top the braid with a couple extra Tablespoons grated cheddar. When done, the braid should be golden brown on top, and any added cheddar cheese will have melted. Remove from oven. If desired, garnish with chopped parsley, chives or green onion. Let cool a few minutes, then slice into 6 portions. Serve, and enjoy!

Nutrition Facts

Ham 'n Cheese Crescent Bites

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

Calories 288 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 8g50%

Cholesterol 35mg12%

Sodium 841mg37%

Potassium 112mg3%

Carbohydrates 19g6%

Sugar 6g7%

Protein 12g24%

Vitamin A 126IU3%

Calcium 93mg9%

Iron 1mg6%

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

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14
May
2021

Homemade Honey BBQ Sauce

categories: For The BBQ Grill, Sauces and Dressings

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Make Homemade Honey BBQ Sauce in under 10 minutes with common ingredients! Sweet, tangy and a perfect basting sauce for chicken, beef or pork!

Today I want to share a delicious homemade barbeque sauce that I’m confident you’re gonna love! It can be made in less than 10 minutes, and is a very versatile sauce that can be used in many ways. Whether it is used on baked or grilled chicken, pork or beef, or used to make pulled pork, beef or chicken sandwiches, the flavor of this sauce will really impress you (with very little work involved).

The recipe came from one of my old “Taste of Home” magazines, and it is a definite KEEPER. I keep all the ingredients needed for this yummy sauce in our pantry, so it is convenient and easy to make whenever we need it. It’s so easy to make, and takes less time to whip up a batch then it does to drive to the store to buy a bottle of bbq sauce. That’s a win-win in my book! Let me show you just how simple it is to make this homemade honey BBQ sauce:

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

What Ingredients Will I Need To Make This BBQ Sauce?

To make homemade honey BBQ sauce you will need several common pantry ingredients. They are tomato sauce, brown sugar, molasses, honey, Worcestershire sauce, mustard, garlic, oregano, chili powder and pepper.

Make The Homemade Honey BBQ Sauce

Measure all the ingredients for the BBQ sauce into a medium-sized saucepan. Stir the ingredients well, until they’re fully combined. Bring the homemade honey BBQ sauce to a full boil on medium heat. Once it has boiled for a minute, remove the pan from the heat.

That’s it! You’ve just made a batch of homemade honey BBQ sauce, and it’s ready to be used to enhance the flavor of chicken, pork or beef! You can use it right away, or if using later, store it covered in the refrigerator up to 3-4 days. When ready to use the sauce, simply bring it back to room temperature. See how EASY that was?

Time To Grill (Or Bake!)

When ready to grill (or bake) a favorite meat dish, liberally brush the homemade honey BBQ sauce on your favorite meats. We love this BBQ sauce on grilled pork chops and grilled or baked chicken. The sauce can also be enjoyed on ribs, and pulled pork, chicken or BBQ beef sandwiches, too.

This sauce has a fantastic taste, and the flavors really shine. I truly think you will love this sauce as much as we do! The recipe as written, will make about 1⅓ cups of sauce, so you may or may not have some sauce left over, depending on the amount of meat you are cooking. You can store it covered in the fridge for a few days, OR you can freeze it in an airtight container for use at a later date. Simply thaw, and reheat the BBQ sauce in a small sauce pan before using.

Thank you for stopping by my blog today. I sincerely hope you have the opportunity to make this homemade honey BBQ sauce, and trust you and those you love will really enjoy it. Please come back soon for another visit and more yummy, family-friendly recipes.

Looking For More HOMEMADE SAUCE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some wonderful tasting recipes for SAUCES that you’ll enjoy, including:

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Original recipe source: “Taste of Home” magazine, August/September 2008 edition, page 14 , published by Reiman Media Group, Inc.

0 from 0 votes

Homemade Honey BBQ Sauce

Prep Time

5 mins

Cook Time

3 mins

Total Time

8 mins

Make Homemade Honey BBQ Sauce in under 10 minutes with common ingredients! Sweet, tangy and a perfect basting sauce for chicken, beef or pork!

Category: Condiments, Sauces

Cuisine: American

Keyword: homemade honey bbq sauce

Servings: 11 (2 T. per serving-1 ⅓ cups total)

Calories Per Serving: 37 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 ounces tomato sauce (1 can)
2 Tablespoons brown sugar
2 Tablespoons molasses
2 Tablespoons honey
1½ teaspoons Worcestershire sauce
1½ teaspoons prepared yellow mustard
1 large garlic clove , minced
¼ teaspoon chili powder
¼ teaspoon dried oregano
⅛ teaspoon ground black pepper

US Customary - Metric

Instructions

Measure all the ingredients into a medium-sized saucepan. Stir well, until fully combined.
Bring sauce to a full boil on medium heat. Once it has boiled for 1 minute, remove pan from the heat.
Brush sauce onto beef, chicken or pork (for grilling or baking). Leftovers can be stored (covered) in refrigerator up to 3-4 days, or can be frozen in an airtight container (to thaw and reheat later).

Nutrition Facts

Homemade Honey BBQ Sauce

Amount Per Serving (1 (2 Tablespoons))

Calories 37 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 127mg6%

Potassium 137mg4%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 9g10%

Protein 1g2%

Vitamin A 105IU2%

Vitamin C 2mg2%

Calcium 15mg2%

Iron 1mg6%

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

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10
May
2021

Roasted Hasselback Potatoes

categories: Side Dishes, Vegetable Dishes

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Roasted Hasselback Potatoes are a delicious side dish. Best known for their unique “fan-shaped” slices, they’re buttery, and easy to make.

If you enjoy baked or roasted potatoes, then this unique way to enjoy them might be a good option for you. Roasted Hasselback potatoes are incredibly simple to make, with only a few common ingredients, and their unique “fan-like” appearance makes this a unique side dish.

I did a little research on “why” they are called Hasselback potatoes. Guess what I learned? This unique way of roasting sliced russet potatoes originated in Stockholm, Sweden in 1953 where they were first served at a restaurant called the “Hasselbaken”. Apparently a chef-in-training created the recipe (and slicing technique), and that is where they began their step into infamy. Who knew?

These simple, but yummy potatoes are a perfect side dish to a variety of meats and/or main dishes, and most of the prep time is baking time. There is a simple technique that can be used to help slice the potatoes, and I will share that tip further down in this post. Here’s a look at how to make Roasted Hasselback Potatoes:

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

Preparing To Slice The Potatoes

Preheat your oven to 425°F before beginning. Before slicing the potatoes, make sure to scrub each one well, to remove any dirt from the peel, and then dry between paper towels. This recipe requires the potatoes be thinly sliced most of the way through, without cutting all the way through to the bottom of the potato. There is a great trick or tip for doing this easily. Slicing the potatoes can be very easy if you use this simple technique!

Place two wooden spoons directly next to each other on a work surface. Once the spoons are aligned, place one potato at a time on top of the spoons, and rotate 90° for slicing.

Slicing The Potatoes

Cut thin slices in the potato with a sharp knife. The wooden spoons holding the potato will “prevent” you from cutting all the way through. This happens because the knife will hit the spoon, causing it to stop slicing near the bottom, but not through the entire potato. You might need to slightly press down the opposite small ends of the potato, to ensure the tip end of the potato is touching the spoons. Repeat with remaining potatoes.

Melt butter in the microwave, and then brush HALF (1½ Tablespoons) of the melted butter over the top of the potatoes, allowing some to drip down between the slices. Place the potatoes in a greased or sprayed baking dish, sprinkle potatoes lightly with salt (to taste). Place the baking dish into a preheated oven.

Roasting The Potatoes

Bake the potatoes, uncovered, for 30 minutes, then remove them from the oven. Brush the top of the potatoes with the remaining melted butter, and then sprinkle each potato with 1/2 Tablespoon of dry bread crumbs. Put the dish back into the oven and continue roasting them for another 20 minutes.

Remove the pan from the oven again, and sprinkle the potatoes with finely grated Parmesan cheese (about 1/2 Tablespoon each, or more if desired). Pop the dish back into the oven, and let them continue baking for 5-10 minutes more.

Once done, the potatoes should be tender and the cheese will be melted on top. You can check for tenderness by gently inserting a butter knife into one of the slices.

Time To Eat Roasted Hasselback Potatoes!

Sprinkle the potatoes with fresh chopped parsley, and serve them hot! The outside of the potatoes and bread crumbs will be crisp, but the inside will be tender, and lightly seasoned with salt and butter. Roasted Hasselback potatoes are easy to eat also, because of the nice thin slices already prepared!

If desired, dollop the potatoes with sour cream for serving (optional, but GOOD). These yummy, unique roasted Hasselback potatoes are a perfect side dish for beef, chicken, pork, OR fish. I really hope you enjoy this simple vegetable side dish!

Thanks for stopping by my blog today. I hope you have the opportunity to try this recipe for roasted Hasselback potatoes, and trust you will enjoy them. Have a great day, and come back for another visit soon!

Looking For More POTATO Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some wonderful recipes featuring potatoes 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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Original recipe source: unknown… found handwritten on 3×5 index card in an OLD recipe box. No source noted.

0 from 0 votes

Roasted Hasselback Potatoes

Prep Time

5 mins

Cook Time

1 hr

Total Time

1 hr 5 mins

Roasted Hasselback Potatoes are a delicious side dish. Best known for their unique "fan-shaped" slices, they're buttery, and easy to make.

Category: Side Dish, Vegetable

Cuisine: All Cuisines

Keyword: roasted hasselback potatoes

Servings: 2

Calories Per Serving: 310 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 medium Russet potatoes
2 Tablespoons butter , divided
salt (to taste)
1 Tablespoon dry bread crumbs
2 Tablespoons grated Parmesan cheese
1 teaspoon chopped fresh parsley

US Customary - Metric

Instructions

Preheat oven to 425°F before beginning. Grease or spray a baking dish.
Scrub potatoes well, to remove dirt; dry with paper towels. Place two wooden spoons next to each other. Once aligned, place a potato on top of the spoons (lengthwise); rotate spoons 90° for slicing. Cut thin slices (about ½") in potato with sharp knife. The wooden spoons holding the potato will "prevent" you from cutting all the way through. Slightly press down the small ends of the potato, to ensure tip of potato is touching spoons. Repeat with other potato. Place potatoes in a greased/ sprayed baking dish,
Melt butter; brush HALF (1½ Tablespoons) of butter over top of potatoes; let some drip down between slices. Sprinkle lightly with salt (to taste). Place baking dish in preheated oven.
Bake potatoes uncovered, at 425°F. for 30 minutes; remove dish from oven. Brush top of potatoes with remaining butter; sprinkle each potato with ½ Tablespoon of dry bread crumbs. Put dish back in oven; bake another 20 minutes. Remove pan from oven; sprinkle potatoes with Parmesan cheese ( ½ Tablespoon each, or more if desired). Put back in oven; let bake for 5-10 minutes more. Once done, potatoes should be tender and cheese will be melted. Check for tenderness by gently inserting butter knife into one of the slices.
To serve, sprinkle potatoes with parsley, and serve hot! If desired, dollop potatoes with sour cream for serving (optional, but good). Enjoy!

Recipe Notes

NOTE: The caloric calculation is an estimate, based on a standard-sized medium Russet potato. Calories will vary, as different sizes of potatoes used may calculate out to less or more calories.

Nutrition Facts

Roasted Hasselback Potatoes

Amount Per Serving (1 potato)

Calories 310 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Trans Fat 1g

Cholesterol 35mg12%

Sodium 224mg10%

Potassium 908mg26%

Carbohydrates 42g14%

Fiber 3g13%

Sugar 2g2%

Protein 7g14%

Vitamin A 399IU8%

Vitamin C 12mg15%

Calcium 96mg10%

Iron 2mg11%

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

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07
May
2021

Yum Yum Chicken

categories: Chicken, Main Dishes

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Yum Yum Chicken is an EASY (10 minute prep.) delicious dish. Chicken pieces are covered in a simple, flavorful sauce, and baked until done.

Many, MANY years ago I came up with a recipe for super simple, easy to make, baked chicken. Our family liked the chicken the first time I made it, and said it was yummy. So I named it Yum Yum Chicken. True story. Nothing exciting about it, but that’s how it got it’s name, and I’ve been making this simple dish ever since!

Honestly, this could NOT be any easier to make, and it really does taste yummy, especially when served with steamed rice, which goes perfectly with the simple sauce that tops the pieces of chicken. I originally came up with this ridiculously easy recipe by “dinking around in the kitchen” to see what I could come up with.

Basically I was looking for something that wouldn’t take too much time to prepare. I worked full-time when our sons were growing up, so anything that was quick, easy, and filling to make for dinner (after work) was always a winner! This recipe only takes about 10 minutes of preparation before throwing it in the oven. HOORAY! Let me show you how easy it is to make yum yum chicken:

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

Make The Sauce For The Chicken

The sauce will go on top of the chicken when it is baked. It is SO EASY to make! In a medium sized bowl, combine a can of cream of mushroom soup, a can of cream of chicken soup, wine, milk, celery, green bell pepper and 3/4 of an envelope of dried onion soup mix. Give these ingredients a stir to fully combine (the sauce will be fairly thick). Set the sauce aside.

Prepare The Chicken For Baking

Preheat your oven to 375° F. Place a cut up chicken (8 pieces) in a lightly greased or sprayed 9″ x 13″ baking dish in a single layer. Pour or spoon the sauce over the chicken, spreading the sauce to make sure all the chicken pieces are covered. And now, just like that, the only thing left to do is BAKE the yum yum chicken!

Bake The Yum Yum Chicken

Bake the chicken at 375° F., uncovered, for one hour. When done, the chicken will be cooked to an internal temperature of 165° F., and the sauce will be golden brown and bubbly around the edges of the pan. Remove the pan from the oven, and let the chicken rest 3-4 minutes before serving.

Serving Yum Yum Chicken

Place pieces of the chicken onto serving plates. Spoon some of the extra sauce over the chicken, and serve. I recommend serving rice on the side with this dish, because it tastes so good with the sauce!

That’s it! See how EASY this yum yum chicken was to make? YEP. It is a great recipe that you can quickly put together, then go rest or do something else while it bakes! That’s my kind of recipe! The baked chicken tastes good, too!

Thank you for stopping by today for a visit. I hope you’ll have the chance to make yum yum chicken for those you love. Have a great day, and come back again soon.

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes in the Recipe Index, which is located at the top of the page. I have LOTS of them 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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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Yum Yum Chicken

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

Yum Yum Chicken is an EASY (10 minute prep.) delicious dish. Chicken pieces are covered in a simple, flavorful sauce, and baked until done.

Category: Dinner, Entree

Cuisine: American

Keyword: baked chicken, yum yum chicken

Servings: 6

Calories Per Serving: 337 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 pound whole chicken , cut into 8 pieces
10.5 ounces cream of mushroom soup (1 can)
10.5 ounces cream of chicken soup (1 can)
¼ cup dry white wine (can substitute red)
¼ cup milk
1 large celery stalk (or 2 medium), sliced
¼ large green bell pepper , chopped
¾ envelope dried onion soup mix

US Customary - Metric

Instructions

Preheat oven to 375°F. Lightly grease or spray a 9x13 baking dish.
In a medium sized bowl, combine cream of mushroom soup, cream of chicken soup, wine, milk, celery, green bell pepper and 3/4 of an envelope of dried onion soup mix. Give ingredients a stir to fully combine (sauce will be fairly thick ). Set aside.
Place cut up chicken (8 pieces) in prepared baking dish in single layer. Pour or spoon sauce over chicken, spreading sauce to make sure all chicken pieces are covered.
Bake at 375° F. (uncovered), for one hour. When done, chicken will be cooked to an internal temperature of 165° F. and sauce will be golden brown and bubbly around the edges of pan. Remove pan from oven; let chicken rest 3-4 minutes before serving. Spoon extra sauce over each piece of chicken, to serve. Enjoy!

Recipe Notes

PLEASE NOTE: The caloric calculation is an ESTIMATE only, based on the total calories of all the recipe ingredients divided by 8 servings (or pieces) of chicken. Your calorie count will differ slightly, depending on the piece of chicken eaten, and the net weight of each piece (i.e. breast, leg, wing, etc.).

Nutrition Facts

Yum Yum Chicken

Amount Per Serving (1 g)

Calories 337 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 6g38%

Trans Fat 1g

Cholesterol 89mg30%

Sodium 1183mg51%

Potassium 364mg10%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 1g1%

Protein 24g48%

Vitamin A 291IU6%

Vitamin C 7mg8%

Calcium 42mg4%

Iron 2mg11%

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

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03
May
2021

Blueberry Breakfast Loaf

categories: Breads, Breakfast

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A Blueberry Breakfast Loaf is easy to make, moist, delicious, filled with juicy sweet blueberries, and is ready to bake in 10 minutes.

If you’re looking for a simple and delicious loaf of blueberry bread, may I suggest this one? This blueberry breakfast loaf could not be any simpler to prepare. It can be made in about 10 minutes, then into the oven it goes!

Moist and bursting with blueberries, it tastes amazing as a quick breakfast treat or a simple snack! The bread can be made using fresh or frozen blueberries, so it is a convenient and delicious recipe you can make all year long.

I really think you’ll enjoy the taste of this blueberry breakfast loaf, so I’m sharing the recipe with you today. The original recipe was one I found over 20 years ago in one of my Taste of Home magazines. Here’s how to make it:

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

Prepare The Batter

Before you begin, preheat your oven to 350° F. This recipe comes together fast, so you want the oven hot, once the batter is ready to go.

Place flour, granulated sugar, baking powder and salt in a large mixing bowl. Stir or whisk them to combine. Once combined, add fresh or frozen blueberries and orange zest to the mixture.

NOTE: If using frozen blueberries, do NOT thaw them before adding them to the mixture.

In a separate bowl, whisk eggs, milk and vegetable oil together. Pour these wet ingredients into the flour mixture, and stir only until all ingredients have been combined. Do not over mix.

Time To Bake The Blueberry Breakfast Loaf

Pour the batter into a greased (bottom and sides) 9″ x 5″ x 3″ loaf pan. Place the loaf on the middle rack in the oven.

Bake at 350°F. for 1 hour, or until a toothpick inserted in the middle of the loaf comes out clean. The blueberry breakfast loaf should be golden brown on top once done.

Remove the pan from the oven, and let the bread cool, still in the pan, for 10 minutes. After it has rested 10 minutes, run a butter knife around the edges, then invert pan to remove the loaf.

Transfer the loaf to a wire rack, and let it cool completely before slicing and serving.

Time For A Slice Of Blueberry Breakfast Loaf!

Once the blueberry breakfast loaf has cooled to room temperature, it is ready to serve. Slice the loaf into 8 pieces, serve, and enjoy! It is filled with juicy blueberries, and tastes really GOOD!

I really hope you enjoy this delicious bread. It turns out wonderful every time! Thanks so much for stopping by. I hope you will come back for another visit and more delicious recipes soon.

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 bread recipes, including:

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Original recipe source: “Taste of Home Magazine”, Aug./Sept. 1997 edition, page 45, published by Reiman Publications, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Blueberry Breakfast Loaf

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

A Blueberry Breakfast Loaf is easy to make, moist, delicious, filled with juicy sweet blueberries, and is ready to bake in 10 minutes.

Category: Bread, Breakfast

Cuisine: American

Keyword: blueberry breakfast loaf

Servings: 8

Calories Per Serving: 304 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all purpose flour
1 cup granulated sugar
1 Tablespoon baking powder
¼ teaspoon salt
1½ cups fresh OR frozen blueberries (if frozen, do NOT thaw)
1 teaspoon orange zest (finely grated peel)
2 large eggs
1 cup milk
3 Tablespoons vegetable oil

US Customary - Metric

Instructions

Preheat oven to 350° F. Grease or spray a 9" x 5" x 3" loaf pan. Set aside.
Place flour, granulated sugar, baking powder and salt in a large mixing bowl. Stir or whisk to combine. Once combined, add fresh or frozen blueberries and orange zest to the mixture. NOTE: If using frozen blueberries, do NOT thaw them before adding them to the mixture.
In a separate bowl, whisk eggs, milk and vegetable oil together. Pour into flour mixture; stir only until ingredients have been combined. Do not over mix.
Pour batter into prepared loaf pan. Place loaf pan on the middle rack in oven. Bake at 350°F. for 1 hour, or until a toothpick inserted in the middle of the loaf comes out clean. Loaf should be golden brown on top when done.
Remove from oven; let bread cool, still in the pan, for 10 minutes. After 10 minutes, run a butter knife around the edges, then invert pan to remove the loaf. Transfer bread to a wire rack; let cool completely before slicing and serving. Enjoy!

Nutrition Facts

Blueberry Breakfast Loaf

Amount Per Serving (1 slice)

Calories 304 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 5g31%

Trans Fat 1g

Cholesterol 48mg16%

Sodium 106mg5%

Potassium 269mg8%

Carbohydrates 55g18%

Fiber 2g8%

Sugar 29g32%

Protein 6g12%

Vitamin A 141IU3%

Vitamin C 3mg4%

Calcium 116mg12%

Iron 2mg11%

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

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30
Apr
2021

Southwestern Rice Salad

categories: Salads, Side Dishes

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Southwestern Rice Salad is a yummy side or meatless main dish. Rice, black beans, corn, and peppers are mixed in a lightly seasoned dressing.

If you’re looking for a delicious and unique salad, side dish, or meatless main dish, I’d like to recommend this Southwestern Rice Salad. I got the original recipe about 15 years ago from one of my “Taste of Home” magazines. At the time I thought it sounded really interesting, so I saved the recipe. Guess what? It is REALLY tasty!

The salad features cooked rice with black beans, corn, carrots, bell peppers, garlic, cilantro, red onion, tomatoes and wait for it… crunchy salted peanuts!!! The salad is dressed with a simple Southwest-inspired salad dressing, and then is served chilled. Who knew something so unusual sounding could taste so good? But it IS good!

The entire salad can be ready in 30 minutes. If you want to save time, prep the veggies and other ingredients while the rice is cooking. That will shave some time off the preparation! I also recommend chilling the salad after it is finished and dressed (for best flavor), but that is up to you. Here’s how to make Southwestern Rice Salad:

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

Prepare The Rice

Place uncooked long grain rice in a saucepan with water. Bring the water to a boil, then reduce the heat to low and cover the pan. Simmer the rice (covered) on low heat for 15 minutes, then remove the pan from the heat. The rice should be tender and the water will have been absorbed.

Let the rice sit (still covered), for 5 minutes, then rinse with cold water to cool it down. Drain the rice after rinsing and place the cooled, cooked rice in a large serving bowl.

Time To Make The Southwestern Rice Salad

TIP: If you want to save time, do the following steps while the rice is cooking. In a large skillet, heat vegetable oil until hot on medium heat. Add chopped green pepper, red onion, carrots, and minced garlic. Sauté these veggies until they are crisp-tender. Stir often while cooking so the garlic won’t burn in the skillet (and become bitter).This should take 4-5 minutes.

When done, add this veggie mixture to the cooled rice in the bowl, and stir well, to combine.

The next ingredients you will add to the Southwestern rice salad are corn (frozen, but thawed), black beans, tomatoes, salted peanuts and chopped fresh cilantro. Place them in the bowl with the rice and stir gently, until all the ingredients are combined. Isn’t it colorful?

Make The Salad Dressing

The last thing you need to prepare is the simple salad dressing to coat the Southwestern rice salad. It’s EASY! Use a wire whisk or a fork to fully mix olive oil, fresh lemon juice, cayenne pepper and ground cumin in a small bowl. Mix these salad dressing ingredients for about a minute to ensure the oil and juice are fully integrated. Now you’re ready to add it to the salad!

Pour the salad dressing over the Southwestern rice salad, and toss well, to ensure all the salad is mixed well with the dressing. Once done, refrigerate the salad until it is time to serve. The flavors really come together the longer the salad is refrigerated, so if you have the chance to make this salad early in the day, the better. If not, you can certainly serve the salad right away, if that is your preference.

Ready To Serve Southwestern Rice Salad

Once the salad is dressed and refrigerated for a bit, it is ready to enjoy! Southwestern rice salad is filling, thanks in part to the black beans and rice, so it can be enjoyed as a meatless main dish, or you can enjoy it as a side dish for chicken, beef and pork. The salad has lots of flavor, and makes enough for 12 servings, so there is plenty to go around.

Store any leftovers, covered, in the refrigerator for up to 4-5 days. My husband keeps getting spoonfuls of leftovers out of the fridge throughout the day to eat as a snack or to have with his lunch or dinner. He definitely loves this lightly seasoned, chilled salad! The crunchy peanuts are a welcome surprise, too!

I hope you have the chance to make this yummy, filling Southwestern rice salad. I truly believe you and those you love will enjoy it! Thanks for stopping by today, and I sincerely hope you will come back again soon. Have a great day!

Looking For More SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of great tasting salad recipes for you to 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, June/July 2006 edition, page 8, published by Reiman Publications, Inc.

0 from 0 votes

Southwestern Rice Salad

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Southwestern Rice Salad is a yummy side or meatless main dish. Rice, black beans, corn, and peppers are mixed in a lightly seasoned dressing.

Category: Main Course Salad, Salad/Side Dish

Cuisine: Southwestern

Keyword: Southwestern rice salad

Servings: 12

Calories Per Serving: 305 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1⅓ cups water
⅔ cup long grain white rice , uncooked
1 Tablespoon vegetable oil
¾ cup chopped green bell pepper
½ cup chopped red onion (or shallot)
1 medium carrot , peeled and chopped
3 large garlic cloves , minced
16 ounces frozen corn , thawed
15 ounces canned black beans , rinsed and drained
2 medium Roma tomatoes , chopped
1 cup salted peanuts
⅓ cup fresh cilantro , finely chopped

For Salad Dressing:

⅔ cup extra virgin olive oil
⅓ cup fresh lemon juice
¾ teaspoon ground cayenne pepper
½ teaspoon ground cumin

US Customary - Metric

Instructions

Place rice in a saucepan with water; bring water to a boil. Reduce heat to low, cover pan. Simmer rice (covered) on low heat for 15 minutes; remove pan from heat. Let rice sit (covered), for 5 minutes; rinse rice with cold water; drain. Put rice in large serving bowl.
TIP: If you want to save time, do the following steps while rice is cooking. In large skillet, heat vegetable oil on medium. Add green pepper, red onion, carrots, and minced garlic. Sauté until crisp-tender (4-5 minutes), stirring often so garlic won't burn. Add to rice; stir.
Add corn, beans, tomatoes, peanuts and cilantro to rice; stir to combine.
Use a wire whisk or fork to fully mix olive oil, lemon juice, cayenne and ground cumin in a small bowl. Mix well to ensure oil and juice are fully combined. Pour dressing over salad; toss well, to coat. Cover and refrigerate salad until time to serve. Store leftovers, covered, in refrigerator up to 4-5 days. Enjoy!

Nutrition Facts

Southwestern Rice Salad

Amount Per Serving (1 (1/12th of total))

Calories 305 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 4g25%

Sodium 198mg9%

Potassium 410mg12%

Carbohydrates 28g9%

Fiber 5g21%

Sugar 1g1%

Protein 8g16%

Vitamin A 1056IU21%

Vitamin C 16mg19%

Calcium 38mg4%

Iron 2mg11%

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

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26
Apr
2021

Greek-Style Chicken Wings

categories: Appetizers, Chicken, Main Dishes

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Greek-Style Chicken Wings can be oven-baked, or cooked in an air fryer! These marinated wings are served with homemade tzatziki sauce for dipping.

Do you enjoy eating chicken wings? We sure do! A couple of years ago I purchased an air fryer with some gift cards I was given on my birthday. That was the beginning of my love for cooking (and eating) chicken wings.

This recipe for Greek-style chicken wings is simple. The wings can either be baked in the oven OR can be prepared in an air fryer, whichever is most convenient for you. I have included directions for both in the recipe card.

Greek-style chicken wings are marinated several hours, so remember to plan ahead if you are making this recipe! The marinated, seasoned wings are then cooked, then served with a simple Greek inspired homemade tzatziki sauce for dipping. It’s an easy recipe to prepare, and the wings taste wonderful! Here’s how to make them:

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

Marinating The Greek-Style Chicken Wings

Because these wings taste best once they have marinated for several hours, be sure to plan ahead! Making the marinade is EASY! Simply combine the ingredients in a bowl. The marinade is made from lemon juice, olive oil, honey, oregano, garlic, and salt.

Once fully combined, pour the marinade over the chicken wings. You can either have the wings in a large re-sealable bag or in a shallow large container with a lid. Turn the wings, to ensure all are coated with marinade, then cover, and refrigerate for 6-8 hours (or overnight).

Make The Tzatziki Sauce For Serving

I also make the dipping sauce ahead of time, because it will need time to fully chill, so the flavors can develop well. The sauce, also known as tzatziki sauce, is made with plain yogurt, feta cheese, chopped cucumber, dill, garlic and salt is a cinch to make!

Place the tzatziki ingredients in a blender or food processor. Blend or process until the sauce is smooth. Transfer the sauce to a small serving bowl, cover, and refrigerate until fully chilled and you are ready to serve. The sauce can be made up to 1 day ahead.

Baking In Oven Directions

If you are BAKING the Greek-style chicken wings, preheat the oven to 400°F. Drain the marinade off the chicken wings (discard the marinade). Place the wings on a wire rack sitting on top of a 9×13 or 15×10 baking pan.

Bake the wings for 35-40 minutes, flipping them over to the other side halfway through the cooking time. Once they have finished baking, I usually turn the oven to BROIL, and keeping the wings about 5-6 inches away, and brown them under the broiler for a couple minutes to help to “darken and crisp them up”. Keep an eye on them so they don’t burn! When browned, they are ready to serve.

Air Fryer Directions

If you are using an air fryer to cook these Greek-style chicken wings, preheat your air fryer to 380° F. Place the marinated wings in the air fryer basket. Lay the wings into the basket, trying to keep as many of them in a single layer as possible.

Cook for 12 minutes, then turn the wings over to the other side. Place the basket back into the fryer, and continue to cook for an additional 12 minutes. Increase the temperature to 400°F., and cook for 4-5 more minutes. When done, the wings should be browned all over, and crispy on the outside. They are now ready to serve.

Serve The Greek-Style Chicken Wings

Serve the Greek-style chicken wings with small bowls of tzatziki sauce for dipping on the side. You can also serve the wings with the traditional slices of carrots and celery on the side, if desired. The carrots and celery taste great, dipped in the sauce, as well.

I hope you enjoy these Greek-style chicken wings, whether you bake them OR air fry them! If you like wings, be sure to check out my yummy recipes for baked Asian chicken wings, and buffalo honey hot wings, too!

Be sure to check out ALL of my recipes in the Recipe Index, which is located at the top of the page. There a LOT of great recipes to make and enjoy! Have a great day, thank you for visiting my blog, and I hope you come back soon.

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, April/May 2007 edition, page 23, published by Reiman Publications, Inc.

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Greek-Style Chicken Wings

Prep Time

15 mins

Cook Time

40 mins

Marinating Time (inactive)

6 hrs

Total Time

6 hrs 55 mins

Greek-Style Chicken Wings can be oven-baked, or cooked in an air fryer! Marinated wings are served with homemade tzatziki sauce for dipping.

Category: Appetizer, Main Dish

Cuisine: American, Greek

Keyword: Greek-style chicken wings

Servings: 4

Calories Per Serving: 581 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Marinade For Wings:

3 Tablespoons fresh lemon juice
2 Tablespoons olive oil
2 Tablespoons honey
1/4 teaspoon salt
1 large garlic clove, minced
3 pounds chicken wings (approx. 20 wings)

For Tzatziki Dipping Sauce:

1/2 cup plain yogurt
1/2 cup chopped, peeled cucumber
1/2 cup crumbled feta cheese
2 teaspoons dried dill weed or 2 Tablespoons fresh, chopped dill
1 large garlic clove, peeled
1 dash salt

US Customary - Metric

Instructions

Make Marinade For Chicken Wings: Whisk marinade ingredients well in a small bowl (lemon juice, olive oil, honey, oregano, garlic and salt). Pour marinade over chicken wings (use large re-sealable plastic bag or covered, shallow container). Toss wings, to ensure they're coated with marinade; cover and refrigerate 6-8 hours (or overnight).
Make tzatziki sauce: Place yogurt, cucumber, feta, dill, garlic and salt in blender or food processor. Blend or process until sauce is smooth. Transfer sauce to small serving bowl; cover and refrigerate until fully chilled. Sauce can be made up to 1 day ahead.

If Oven-Baking:

Preheat oven to 400° F. Drain marinade off wings (discard marinade). Place wings on a wire rack fitted on top of a 9x13 or 15x10 baking pan. Bake wings on the middle rack 35-40 minutes, turning them over halfway through cooking time. Once done, turn oven to BROIL, keeping wings 5-6 inches away from broiler element. Brown them under broiler for 1-2 minutes to help brown them. Don't let them burn! Once browned and cooked through, they're ready to serve.

If Using An Air Fryer:

Preheat your air fryer to 380° F. Place marinated wings in air fryer basket, in a single layer, if possible. Cook for 12 minutes, then turn wings over. Place basket back into the fryer; continue to cook for 12 more minutes. Increase temperature to 400°F. and cook 4-5 more minutes. Once wings are crispy brown and cooked through, they're ready to serve.

To Serve:

Place hot wings on serving plates. Serve with tzatziki sauce for dipping, and slices of celery and carrots on the side. Enjoy!

Nutrition Facts

Greek-Style Chicken Wings

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

Calories 581 Calories from Fat 369

% Daily Value*

Fat 41g63%

Saturated Fat 12g75%

Trans Fat 1g

Cholesterol 160mg53%

Sodium 512mg22%

Potassium 361mg10%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 11g12%

Protein 40g80%

Vitamin A 408IU8%

Vitamin C 7mg8%

Calcium 163mg16%

Iron 2mg11%

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

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23
Apr
2021

Pumpkin Spice Waffles

categories: Breakfast

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Pumpkin Spice Waffles are an amazing breakfast treat all year long! Golden brown, crispy, and simple to make- you’re gonna love ’em!

Do you enjoy waffles? We sure do in our home! Every few weeks, my husband will ask if we can have waffles for breakfast, and out comes our trusty ol’ waffle iron. We don’t have waffles too often (gotta keep our girlish figures, right? *wink wink*), but when we do, we love ’em!

The easy recipe I want to share today is for pumpkin spice waffles. With the inclusion of canned pumpkin puree and pumpkin spice mix in the batter, there is a really nice Fall-inspired flavor to these yummy breakfast treats! They’re crispy, golden brown, and delicious! Remember- even though they are “Fall-inspired” doesn’t mean you can’t enjoy this hearty breakfast year-round! Here’s how to make them:

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

Make The Batter

Whisk buttermilk, pumpkin puree, melted butter and eggs together in a large mixing bowl. Continue to whisk these wet ingredients until the mixture is smooth.

In a separate large mixing bowl, whisk (or stir) together flour, sugar, baking powder, salt, and pumpkin pie spice. NOTE: I make my own pumpkin pie spice mix… you can find my recipe here.

Pour the wet batter into the bowl with the dry ingredients. Stir the batter only until all ingredients are mixed and moistened. It’s okay if the batter is still a little bit lumpy… just don’t overmix.

Cook The Pumpkin Spice Waffles

Preheat your waffle iron, brushing with oil, if required by manufacturer instructions. If using a standard sized waffle iron, you will use about 1/2 cup of batter for each waffle (for a yield of 4-6 waffles). If using a Belgian waffle maker (as shown below), you will use about 1 cup of batter per waffle (for a yield of 3 waffles).

Cook the waffles according to manufacturer instructions and timing recommendations. Depending on the type waffle make you use, they will typically cook for somewhere between 3-5 minutes. When done, the pumpkin spice waffles should be crispy and lightly browned. Remove waffle, and serve immediately.

Note: The batter for this recipe is fairly thick, so do not use with a “pour into the top” type of waffle iron (some newer models). The first time I made these I tried a new type of waffle iron I had been given, where you pour the batter through a type of funnel into the top without opening the waffle iron. Complete failure, cause the batter was too thick for the funnel loader. My bad.

To serve, top the hot pumpkin spice waffles with a bit of butter, and drizzle with maple syrup. Serve hot, and enjoy!

We really enjoy the warm Fall-inspired flavors of these pumpkin spice waffles. I hope you will too! Thanks for stopping by, and I hope you come back again soon. Have a GREAT day!

Looking For More Waffle OR Pancake Recipes?

You can find all of my waffle or pancake recipes in the Recipe Index, which is located at the top of the page. I have several, 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: https://damndelicious.net/2019/11/22/pumpkin-spice-waffles/

0 from 0 votes

Pumpkin Spice Waffles

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Pumpkin Spice Waffles are an amazing breakfast treat all year long! Golden brown, crispy, and simple to make- you're gonna love 'em!

Category: Breakfast

Cuisine: American

Keyword: pumpkin spice waffles

Servings: 5 (4-6) standard size waffles

Calories Per Serving: 332 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1¾ cups all purpose flour
2 teaspoons brown sugar
1 teaspoon pumpkin pie spice
1½ teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1¼ cups buttermilk
1 cup canned pumpkin puree NOT pumpkin pie filling
2 large eggs
¼ cup butter, melted

US Customary - Metric

Instructions

Whisk buttermilk, pumpkin puree, melted butter and eggs together in a large mixing bowl. Continue to whisk until mixture is smooth.
In a separate large mixing bowl, whisk (or stir) together flour, sugar, baking powder, salt, and pumpkin pie spice. Pour wet batter into bowl with the dry ingredients. Stir only until all ingredients are mixed and moistened. It's okay if batter is a little bit lumpy... don't overmix.
Preheat waffle iron, brushing with oil, if suggested by manufacturer instructions. If using a standard sized waffle iron, use about 1/2 cup of batter for each waffle (yield of 4-6 waffles). If using a Belgian waffle maker, use about 1 cup of batter per waffle (yield of 3 waffles). Cook according to manufacturer instructions. Depending on the type waffle make you use, they will typically cook for somewhere between 3-5 minutes. When done, waffles should be crispy and lightly browned. Remove waffle; serve immediately, topped with butter and maple syrup. Enjoy!

Recipe Notes

NOTE: Caloric calculation was made based on 4 servings.

Nutrition Facts

Pumpkin Spice Waffles

Amount Per Serving (1 g)

Calories 332 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 105mg35%

Sodium 861mg37%

Potassium 385mg11%

Carbohydrates 43g14%

Fiber 3g13%

Sugar 6g7%

Protein 10g20%

Vitamin A 8118IU162%

Vitamin C 2mg2%

Calcium 159mg16%

Iron 3mg17%

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

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18
Apr
2021

Skillet Grilled Rockfish

categories: Main Dishes, Seafood

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Skillet Grilled Rockfish is an easy, tasty dish that’s ready in 15 minutes! Well-seasoned fish fillets are cooked in butter until browned.

A couple of years ago, my husband brought home some rockfish from the grocery store. Since we had never ever had rockfish before, it took a few minutes to come up with a plan on how to fix it. My recipe for pan-seared rockfish with fresh herbs was my first try, and we really loved it! We are big fans of rockfish, and love it’s delicate, mild flavor.

Nowadays we keep a package or two in our freezer, and have found it be be delicious, versatile, perfect for grilling, stovetop cooking or baking, and yummy on fish tacos! This recipe (as printed below) is for two servings, but the recipe can EASILY be doubled or tripled. Let me show you how easy it is to make this version of skillet grilled rockfish!

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

Make The Spice Mix For The Fish

The spice mix for the rockfish is made using several common ingredients. They are flour, cornmeal, onion powder, basil, garlic powder, thyme, cayenne pepper, salt & pepper. You can combine them in a small bowl or place the ingredients directly into a re-sealable plastic bag (and mix them together).

The spice mix gives the fish a nice flavor, but it’s not overpowering AT ALL. The flour and cornmeal help to form a nice crust on the fish after cooking in melted butter (it browns nicely), and the variety of spices make it taste good!

Lightly pat the rockfish fillets semi-dry on paper towels, then place them into a plastic re-sealable bag with the spice mixture inside. Gently shake or flip the bag over several times until the fish has been coated with the spices.

Time To Make Skillet Grilled Rockfish!

Now that the rockfish has been seasoned, it’s time to cook them. Melt butter in a large skillet (preferably cast iron) on medium heat. Once the butter has melted and the skillet is really hot (but not smoking), place the rockfish into the skillet. Let the fish cook for 5-6 minutes, without moving them in the pan. This will allow it time to form a nicely browned crust on the bottom.

Once you can see that the bottom of the fish has a nice browned color to it, carefully turn the fish over to the other side. Continue to cook for another 5-6 minutes.

NOTE: The cooking time may vary a tiny bit, due to varying thicknesses of fish being used. Once done cooking, both sides of the fish should be crusty and browned. The fish should also flake easily with a fork.

Time To Eat The Skillet Grilled Rockfish!

And just like that… the skillet grilled rockfish is done, and ready to eat! See how easy this dish is to make? Transfer the fish to serving plates, and garnish with a lemon wedge, if desired. Serve immediately, and enjoy your easy, delicious seafood dinner!

I really hope you will have the opportunity to make skillet grilled rockfish for yourself or your family. We sure enjoy it, and hope you will, too. Thanks for stopping by, and have a wonderful day.

Looking For More ROCKFISH Recipes?

You can find all of my seafood recipes in the Recipe Index, which is located at the top of the page. I have several recipes featuring rockfish, 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: “Taste of Home” magazine, June/July 2005 edition, page 40, published by Reiman Publications, Inc.

0 from 0 votes

Skillet Grilled Rockfish

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Skillet Grilled Rockfish is an easy, tasty dish that's ready in 15 minutes! Well-seasoned fish fillets are cooked in butter until browned.

Category: Entree-Seafood, Main Dish

Cuisine: American

Keyword: skillet grilled rockfish

Servings: 2

Calories Per Serving: 331 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Spice Mix:

⅛ cup all purpose flour
⅛ cup cornmeal
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried basil
¼ teaspoon dried thyme
⅛ teaspoon (EACH) salt and pepper
⅛ teaspoon cayenne pepper

For Fish:

12 ounces rockfish fillets (two 6 ounce fillets)
2 Tablespoons butter
2 lemon wedges (for garnish-optional)

US Customary - Metric

Instructions

Combine spice mix ingredients in a small bowl OR place directly into a re-sealable plastic bag (and mix them together).
Lightly pat fish dry on paper towels; place fish into bag with spice mix. Gently shake/flip bag several times until fish is covered with spices. Tip: only season TWO pieces of fish at a time.
Melt butter in large skillet (preferably cast iron) on medium heat. Once melted, and skillet is hot (but not smoking), put rockfish in skillet. Let fish cook for 5-6 minutes, without moving them in the pan. This allows time to form a nicely browned crust on the bottom. When bottom of fish is nicely browned, carefully turn fish to other side. Continue to cook for 5-6 more minutes. NOTE: Cooking time may vary a bit, due to different thicknesses of fish. When done, both sides of fish should be crusty/browned, and should flake easily with a fork.
Transfer fish to plates. Serve immediately, with a lemon wedge on top of fish, if desired. Enjoy!

Nutrition Facts

Skillet Grilled Rockfish

Amount Per Serving (1 fillet)

Calories 331 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Trans Fat 1g

Cholesterol 115mg38%

Sodium 373mg16%

Potassium 749mg21%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 1g1%

Protein 34g68%

Vitamin A 438IU9%

Vitamin C 10mg12%

Calcium 44mg4%

Iron 2mg11%

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

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14
Apr
2021

Cream Of Asparagus Soup

categories: Soups, Vegetable Dishes

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Make four servings of delicious Cream of Asparagus Soup in under 30 minutes! It’s so easy to make – serve as a main dish OR as a side dish.

We love asparagus, especially in the Spring when it is readily available at much lower than normal prices! Recently my husband picked up a couple large bunches of asparagus at the grocery store, so we enjoyed some of them pan-steamed until crisp-tender and served with chicken.

The rest of the fresh asparagus was used for this wonderful tasting cream of asparagus soup! YUYM! The original recipe came from one of my OLD “Taste of Home” magazines (from 21 years ago!), but it is a timeless, fantastic recipe you’re gonna love! One of the reasons I love this soup is because not all of the asparagus is pureed until creamy. Half of the soup is pureed in a blender or food processor to make it creamy; but some of the tender small pieces of asparagus are left intact in the soup. I like that!

This cream of asparagus soup is incredibly EASY to make, as well. If you enjoy fresh asparagus, I’m confident you’ll enjoy a bowl of this delicious soup. Here is how to make four servings of cream of asparagus soup:

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

Prepare The Vegetables For The Soup

The first thing you will do is sauté chopped onion and minced garlic in a large saucepan. Heat oil on medium-low heat until hot, but not smoking. Add the veggies, then cook for 3-4 minutes (until tender). Stir often, to ensure the garlic does not burn and become bitter.

Add the fresh asparagus pieces, low-sodium chicken broth, and red pepper flakes to the saucepan. Bring the broth to a boil, then reduce the heat to Low, and cover the saucepan. Let this mixture simmer (covered) on low for 13-15 minutes, or until the asparagus is tender. Once done, remove the pan from the heat.

Make The Cream Base For The Soup

Remove about HALF of the asparagus mixture (including broth), and place it in a blender (or food processor). Add cream cheese, sour cream and dried dill weed or fresh chopped dill. Process these ingredients in the blender or food processor until smooth and creamy.

Pour the creamed mixture back into the saucepan with the remaining ingredients, and stir to fully combine the cream of asparagus soup. Turn the heat to Medium, and cook, just until the soup is heated through. The cream of asparagus soup will be thick, creamy, and have small pieces of tender asparagus in there, as well.

Serve The Cream Of Asparagus Soup

Once the cream of asparagus soup is fully heated through, it is time to serve! See how easy that was? Ladle the hot soup into four bowls, and lightly sprinkle each portion with ground nutmeg on top. That’s it! Grab a spoon, and enjoy this delicious, thick, creamy, soup! Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat in a saucepan or in the microwave.

I truly hope you try this delicious cream of asparagus soup. We LOVE it, and trust you will, too. Thank you for taking time out of your busy day to visit my blog. Have a great day, and come back for another visit real soon.

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Original recipe source: “Taste of Home” magazine, April/May 2000 edition, page 17, published by Reiman Publications, Inc.

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Cream of Asparagus Soup

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Make four servings of delicious Cream of Asparagus Soup in under 30 minutes! It's so easy to make - serve as a main dish OR as a side dish.

Category: Main Course, Side Dish, Soup

Cuisine: American

Keyword: cream of asparagus soup

Servings: 4

Calories Per Serving: 119 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 teaspoon vegetable oil
1 medium yellow onion , finely chopped
2 medium garlic cloves , minced
3 cups fresh cut asparagus (1" slices) woody bottom part of stem removed/discarded
2½ cups low-sodium chicken broth (or regular)
⅛ teaspoon crushed red pepper flakes
3 ounces light cream cheese , OR regular, cut in small cubes
2 Tablespoons light sour cream (or regular)
1 teaspoon dried dill weed , OR 1 Tablespoon chopped fresh dill
½ teaspoon ground nutmeg , for garnish

US Customary - Metric

Instructions

Heat oil on medium-low heat until hot, but not smoking. Add onion and garlic; cook 3-4 minutes (until tender). Stir often, to ensure garlic doesn't burn and become bitter.
Add asparagus pieces, chicken broth, and red pepper flakes to saucepan. Bring broth to a boil, then reduce heat to Low. Cover the saucepan. Let simmer (covered) on low 13-15 minutes, or until asparagus is tender. Once done, remove pan from the heat.
Remove HALF the asparagus mixture (including broth); place in blender or food processor. Add the cream cheese, sour cream and dill. Process until smooth and creamy. Pour creamed mixture back into saucepan (with remaining ingredients), and stir to fully combine soup. Cook on Medium heat only until soup is heated through.
Ladle hot soup into four bowls; lightly sprinkle each portion with ground nutmeg. Grab a spoon, and enjoy this delicious, thick, creamy, soup! Store any leftover soup in an airtight container in refrigerator for up to 3-4 days. Reheat in a saucepan or in a microwave.

Nutrition Facts

Cream of Asparagus Soup

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

Calories 119 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Cholesterol 14mg5%

Sodium 153mg7%

Potassium 452mg13%

Carbohydrates 11g4%

Fiber 3g13%

Sugar 5g6%

Protein 8g16%

Vitamin A 931IU19%

Vitamin C 8mg10%

Calcium 84mg8%

Iron 3mg17%

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

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