The Grateful Girl Cooks!

09
Mar
2021

Corned Beef And Cabbage

categories: Beef, Holidays!, Main Dishes

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What’s more Irish than Corned Beef and Cabbage? Baked with cabbage, red potatoes, carrots and onions, this St. Patrick’s Day meal is yummy!

Top of the morning to ya! (said in my most perfect Irish brogue-ha ha!). Today I want to share the recipe for a simple, classic meal of corned beef and cabbage. With a few red potatoes, carrots and onions tossed in for good measure, this really is an all in one holiday meal. It’s also very easy to prepare.

Over the years I have used the directions on the package of corned beef to prepare this dish, and have made only a couple very minor changes to this traditional Irish dinner.

The best part? You don’t even have to be Irish to enjoy it! You can “pretend” for the day with this simple meal. My husband really enjoys this meal and asked me to make it again last year, so I grabbed my camera and took some photos as I cooked it!

The trick is to cook it low and slow, for tender corned beef. Here’s how to make this simple recipe for corned beef and cabbage:

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

Prepare The Corned Beef

This recipe calls for a “standard-sized 3 pound piece of corned beef. Most packages of corned beef come with a cute little spice packet. If yours does not, you can use a Tablespoon of pickling spice (found in spice section at grocery store).

Place the meat on a large sheet of heavy duty foil inside of a large baking dish (9″ x13” works well).

Sprinkle the meat with the spices. NOTE: The meat will be cooked with the fatty side up. It is fairly common to sprinkle the spices on the fat side, however I have found I prefer it sprinkled on the meat side, with only a tiny bit sprinkled on the fat side. It is your choice.

Baking The Corned Beef And Cabbage

Once the meat has been seasoned, place it fat side UP in the foil, and seal the foil packet tightly. Place the baking dish with the foil-wrapped corned beef on the middle rack of a preheated 300°F. oven.

Bake the corned beef for 1½ hours, then remove the pan from the oven. Carefully open the foil pouch, and place carrots, onion wedges and whole, unpeeled red potatoes around the edges of the corned beef. Seal the pouch back up, and cook for 30 more minutes.

Remove the pouch from the oven again, and add the 4 quartered pieces of cabbage around the edges of the corned beef. Re-seal the foil pouch, and place it back in the oven. Bake for another 1½ hours, or until the corned beef has an internal temperature of of 145°F.

Remove the corned beef and cabbage from the oven, carefully turn the corned beef over so the meat side is UP, and then let it rest for 5 minutes before slicing.

Serving The Corned Beef And Cabbage

After the meat has rested 5 minutes, slice the meat (fat side down), and serve with the carrots, potatoes, and onions on the side. You can cut the cabbage wedges in half (for 6+ servings), if desired, or serve the whole quarter piece (for 4 servings).

Spoon some of the accumulated juices over the meat and vegetables, for extra flavor. Season the veggies to taste with salt and pepper.

And there you have it… a simple meal in honor of St. Patrick’s Day… corned beef and cabbage. Hope you enjoy it!

I hope you have the opportunity to make corned beef and cabbage some day. It’s fun to celebrate the St. Patrick’s Day holiday with traditional Irish foods.

Why not start the meal of with a delicious appetizer? Guinness Baked Cheese Dip is a great place to start! Next, serve the corned beef and cabbage with delicious Irish Colcannon With Bacon and slices of warm Irish Soda Bread on the side.

While you’re at it, what would a good feast be without dessert? Finish off your Irish dinner with easy, decadent Irish Chocolate Pots de Creme for a delectable, sweet treat!

Thanks for stopping by. I hope you enjoy this recipe, and trust you will come back soon for more family recipes. Have a GREAT day!

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Recipe adapted from: a store-bought bag of corned beef

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Corned Beef And Cabbage

Prep Time

15 mins

Cook Time

3 hrs 30 mins

Total Time

3 hrs 45 mins

What's more Irish than Corned Beef and Cabbage? Baked with cabbage, red potatoes, carrots and onions, this St. Patrick's Day meal is yummy!

Category: Main Course

Cuisine: Irish

Keyword: corned beef and cabbage, St. Patrick's Day

Servings: 6

Calories Per Serving: 647 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 pounds packaged corned beef (+ spice packet) (see note below)
6 medium red potatoes , do not peel
20 baby carrots , or 3 large peeled carrots-cut into 2" chunks
1 large yellow onion
1 medium green cabbage , cut into quarters

US Customary - Metric

Instructions

Preheat oven to 300°F.
Place corned beef on aluminum foil inside of a large baking dish (9" x13" works well). Sprinkle meat with contents of spice packet (or substitute 1 T. pickling spice). NOTE: meat is cooked fat side up. It is fairly common to sprinkle spices on the fat side, however I prefer it sprinkled on the meat side. It's your choice. Place seasoned meat on foil, fat side UP; seal foil packet tightly. Place baking dish on middle rack of oven.
Bake for 1½ hours, then remove from oven. Carefully open foil pouch; place carrots, onions and potatoes around the outer edges of the corned beef. Seal the pouch, and cook for 30 more minutes. Remove baking dish again; add cabbage wedges around the corned beef. Re-seal foil; place dish back in oven. Bake for 1½ hours, or until corned beef has reached an internal temperature of 145°F. Remove dish from oven; turn corned beef over so meat side is UP; let meat rest 5 minutes before slicing.
Slice corned beef (fat side down); serve with carrots, potatoes, onions, and cabbage on the side. *Cut cabbage wedges in half (for 6+ servings), or serve the whole quarter piece (for 4 servings). Spoon accumulated juices in foil packet over the meat and vegetables, for extra flavor. Season veggies to taste with salt and pepper. Enjoy!

Recipe Notes

NOTE: If corned beef did not come with a spice packet, use 1 Tablespoon of pickling spice as a substitute.

Nutrition Facts

Corned Beef And Cabbage

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

Calories 647 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 11g69%

Cholesterol 122mg41%

Sodium 2829mg123%

Potassium 1947mg56%

Carbohydrates 46g15%

Fiber 8g33%

Sugar 9g10%

Protein 40g80%

Vitamin A 721IU14%

Vitamin C 137mg166%

Calcium 105mg11%

Iron 6mg33%

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

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05
Mar
2021

Quiche Lorraine

categories: Breakfast, Main Dishes, Pork

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Quiche Lorraine is delicious for breakfast, lunch or dinner! Easy to make, and filled with bacon, eggs, and cheese… you’re gonna love it!

Quiche Lorraine is a versatile, easy and delicious dish, which can be enjoyed as a main dish or as a side dish! I’ve always wondered “just WHO is Lorraine, and why is HER quiche so famous?” So I did a little bit of research to find out the history of this yummy dish.

Quiche Lorraine’s Origins

Turns out, LORRAINE isn’t a woman (who knew?). It is a region in France that borders Germany. The story goes that in medieval times, this region (originally called Lothringen) was under German rule, and a recipe for a savory cake was created there.

The French word “quiche” is derived from the German word “kuchen”, which basically means “cake”. Many years later, after the region had returned to French rule, the “Quiche Lorraine” recipe was “enhanced”, and became the name of this beloved dish.

There are multitudes of quiche recipes with a variety of ingredients created throughout the world, but the Quiche Lorraine remains the most famous and loved. Apparently chef Julia Child is often credited for exposing America to this classic dish, which typically includes pie crust, eggs, bacon (or other meat), and cheese.

We love this dish because it is so EASY to make, and tastes absolutely wonderful! This is my “go-to” favorite quiche, and I’ve been making it for over 40 years! Here’s how to make it:

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

A Word About The Pie Crust

For this recipe you can use a homemade 9″ pie shell OR a purchased deep-dish pie shell. Either type will work just fine for this recipe.

Obviously a purchased pie shell is quicker and more convenient, but I like to use my Mom’s recipe for homemade pie crusts.

Arrange the prepared pie dough in a 9″ pie pan, and crimp the edges to form a crust. Use the tines of a fork to prick the bottom and sides of the crust (as shown below).

Making The Quiche Lorraine Is EASY!

Preheat your oven to 425°F., and then begin putting this quiche together. It’s EASY! Place the cooked, crumbled crispy bacon on the bottom of the pie shell, spreading to cover. Add the chopped onions, and then top it off with grated Swiss cheese.

Whisk whipping cream, eggs, sugar, salt and cayenne pepper together in a medium bowl, until they’re fully combined. Pour this liquid over the ingredients in the pie shell. The pie shell will be very full!

Carefully give the ingredients a tiny bit of a stir, bringing some of the bacon, onion and cheese up to the surface. You don’t have to mix it up real well, just enough to combine the ingredients. Now it’s time to bake your Quiche Lorraine!

Baking The Quiche Loraine

Carefully place the Quiche Lorraine on the middle rack of a preheated 425°F. oven. Be careful to not slosh it around, because it will be full (just a helpful tip!). Bake at 425°F. for 15 minutes, turn the oven down to 300°F. and continue cooking it for 30 more minutes.

You’ll know it’s done when the top is golden brown and a knife inserted into the middle comes out clean. Transfer the quiche to a wire rack to cool down a bit (still in pie pan). You’ll be able to see how puffy the quiche is, from the hot air inside.

The top of the quiche will “flatten” as the air dissipates inside while it cools, and that is what it is supposed to do!

Ready To Eat!

Once the top of the quiche has flattened and it has cooled for 10-15 minutes, it’s ready to slice and enjoy! The Quiche Lorraine can be eaten hot, warm, cold, OR at room temperature, whichever way you prefer.

Slice the quiche into 8 portions (or 6 if you want larger pieces!), serve, and enjoy! It’s filled with GREAT flavor, lots of cheese, and yummy bacon. We love this quiche, and have it for breakfast, lunch OR dinner!

Cover and store any leftovers in the refrigerator for up to 4-5 days. You can easily microwave leftover pieces of quiche to bring them back to the temperature you prefer!

I really hope you will try this quiche, because it is so good! It is by far the most famous of all quiches, and is a great dish to have around, for a delicious dinner, lunch or breakfast!

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

Looking For More QUICHE Recipes?

You can find all of my blog recipes in the Recipe Index, located at the top of the page. I recommend all of my quiche recipes, which include:

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Original recipe source: unknown (had the handwritten recipe for over 40 years- no author noted)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Quiche Lorraine

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

Quiche Lorraine is delicious for breakfast, lunch or dinner! Easy to make, and filled with bacon, eggs, and cheese... you're gonna love it!

Category: Breakfast, Dinner, Lunch

Cuisine: American

Keyword: quiche lorraine

Servings: 8 slices

Calories Per Serving: 388 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 9" deep dish pie shell (uncooked) (homemade or store-bought)
8 slices cooked bacon (cooked crisp/crumbled)
⅓ cup yellow onion (finely chopped)
1 cup grated Swiss cheese
2 cups heavy whipping cream
4 large eggs
¼ teaspoon granulated sugar
¾ teaspoon salt
⅛ teaspoon cayenne pepper

US Customary - Metric

Instructions

Preheat oven to 425°F.
Use a homemade 9" pie shell OR a purchased deep-dish pie shell. Arrange pie dough in a 9" pie pan; crimp edges to form crust. Use the tines of a fork to prick bottom and sides of the dough. Place cooked, crumbled bacon on bottom of pie shell, spreading to cover. Add onions and Swiss cheese.
In medium bowl, whisk the whipping cream, eggs, sugar, salt and cayenne pepper until combined. Pour over ingredients in pie shell (it will be full). Carefully give ingredients a stir, bringing some bacon, onion and cheese up to the surface.
Carefully place quiche on middle rack of preheated oven. Bake at 425°F. for 15 minutes, turn the oven down to 300°F. and continue cooking it for 30 more minutes. It's done when the top is golden brown and knife inserted into the middle comes out clean. Transfer quiche to wire rack to cool (still in pan). Quiche will be puffy, from the hot air inside. The top of the quiche will "flatten" as air dissipates inside while quiche cools.
After cooling 10-15 minutes, it's ready to slice. Quiche can be eaten hot, warm, cold, OR at room temperature, whichever way you prefer. Slice into 8 portions (or 6 if you want larger pieces), serve and enjoy! Cover leftovers well; can refrigerate for up to 4-5 days. Reheat quiche slices in microwave (to temp. you prefer).

Nutrition Facts

Quiche Lorraine

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

Calories 388 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 20g125%

Trans Fat 1g

Cholesterol 201mg67%

Sodium 448mg19%

Potassium 144mg4%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 11g22%

Vitamin A 1143IU23%

Vitamin C 1mg1%

Calcium 162mg16%

Iron 1mg6%

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

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01
Mar
2021

Parmesan Garlic Potato Wedges

categories: Side Dishes, Vegetable Dishes

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You’re gonna love these absolutely tender, delicious, Italian-seasoned Parmesan Garlic Potato Wedges. They’re easy to make, and baked to perfection.

Anyone out there love potatoes? We sure do! Whether they’re mashed, baked, grilled or fried, we love the humble potato. Today I want to share with you a wonderful way to season and bake potato wedges. I found the recipe online several years ago, and they’re delicious! These potatoes will compliment a variety of meat dishes, so they’re a wonderful choice for a simple, flavorful side dish.

The recipe is for Parmesan garlic potato wedges (using russet potatoes), and they are so EASY to prepare. This recipe will make enough for about 4-6 servings. The potato wedges are well-seasoned, and then they’re baked until soft and tender, and let me tell you… they taste GREAT! Here’s how to make them:

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

Prepare The Potatoes For Baking

The first thing you need to do is preheat your oven to 375°F, and grease or spray a 9″x13″ baking sheet (set aside). Okay… now let’s get these potatoes ready for baking! Scrub the outside of the potatoes clean, but leave the peel on. Cut each potato in half lengthwise, then cut each half into 3 wedges. Try to keep the wedges about the same thickness in size, so they will all cook consistently in the same amount of time.

Place the potato wedges in a large bowl, and drizzle with olive oil. Toss them to coat with oil, then add grated Parmesan cheese, and toss again to coat the potatoes with cheese.

Make The Seasoning Mix

Measure garlic powder, Italian seasoning and salt into a small bowl, then stir to combine. NOTE: If you want to make your own Italian seasoning, here is how I make mine. Sprinkle the seasoning mix over the potato wedges, tossing again to cover the potatoes with the spices.

Time To Bake The Parmesan Garlic Potato Wedges

Hooray- now it’s time to bake these tasty spuds! Remember that greased baking sheet you set aside earlier? Yep… grab it, and place the seasoned potato wedges (peel side down) on it, in a single layer.

Bake the potatoes at 375°F. for between 25-35 minutes. Check for doneness at the 25 minute mark. They are ready when they can easily be pierced with a fork or knife (very tender), and are light golden brown in color.

Time To Eat!

Once they have finished baking, they are ready to eat. Place the Parmesan Garlic Potato Wedges on a serving platter, and sprinkle them with chopped parsley or cilantro. You can also serve them with a dipping sauce if you want, but that is completely optional. We like them just the way they are, to be honest!

The potato wedges are so delicious… the Parmesan cheese and other spices give each bite incredible flavor! I’m confident you’ll enjoy this easy side dish that pairs especially well with chicken, beef or pork. YUM!

Thank you for visiting my blog, and appreciate the time you took to do so. I really hope you will have the opportunity to make these delicious potato wedges for yourself or those you love. Have a great day, and I trust you will come back soon for more recipes.

Looking For More POTATO Recipes?

You can find all of the recipes from my blog in the Recipe Index, which is located at the top of the page. I have several recipes featuring potatoes, 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: Tiffany, at http://www.lecremedelacrumb.com/baked-garlic-parmesan-potato-wedges/

0 from 0 votes

Parmesan Garlic Potato Wedges

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

You're gonna love these absolutely tender, delicious, Italian-seasoned Parmesan Garlic Potato Wedges. Easy to make, and baked to perfection.

Category: Appetizer, Side Dish, Vegetable Dish

Cuisine: American

Keyword: Parmesan garlic potato wedges

Servings: 6 (4 wedges per serving)

Calories Per Serving: 236 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 medium russet potatoes
4 Tablespoons olive oil
½ cup grated Parmesan cheese
2 teaspoons Italian seasoning
2 teaspoons salt
2 teaspoons garlic powder
OPTIONAL: chopped parsley or cilantro for garnish

US Customary - Metric

Instructions

Preheat oven to 375°F, and grease/spray a 9"x13" baking sheet (set aside).
Scrub outside of potatoes clean, but leave the peel ON. Slice each potato in half lengthwise, then cut each half into 3 long wedges. Try to keep wedges about the same thickness, so they cook consistently.
Place potatoes in a large bowl. Drizzle with olive oil, and toss to coat them with oil. Add grated Parmesan cheese, and toss again. Measure garlic powder, Italian seasoning and salt into a small bowl; stir to combine. Sprinkle seasoning mix over potato wedges, tossing to cover potatoes with spices.
Place potato wedges (peel side down) in a single layer on prepared baking sheet. Bake at 375°F. for 25-35 minutes. Check for doneness at 25 minute mark (cause oven temps can vary). Potatoes are ready when they can easily be pierced with a fork or knife (very tender), and are light golden brown in color. When done, remove from oven, and garnish with chopped parsley or cilantro, if desired. Serve, and enjoy!

Recipe Notes

NOTE: Suggestions for optional dipping sauces are ranch or bleu cheese dressing, if desired.

Nutrition Facts

Parmesan Garlic Potato Wedges

Amount Per Serving (1 (4 wedges))

Calories 236 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Cholesterol 7mg2%

Sodium 911mg40%

Potassium 623mg18%

Carbohydrates 27g9%

Fiber 2g8%

Sugar 1g1%

Protein 6g12%

Vitamin A 85IU2%

Vitamin C 8mg10%

Calcium 123mg12%

Iron 2mg11%

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

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26
Feb
2021

Blueberry Cranberry Crisp

categories: Cobblers and Crisps, Desserts

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Blueberry Cranberry Crisp, with sweet blueberries, tangy cranberries and a buttery streusel topping is an easy to make, delicious dessert!

Fruit cobblers and crisps are a delicious way to enjoy dessert (and fruit)! They can be enjoyed year round thanks in part to many flash-frozen fruits that are available in grocery stores. This recipe for blueberry cranberry crisp can be made with either fresh or frozen fruit, which is great news!

I always try to keep a bag of blueberries and a bag of cranberries in my freezer, so they can be easily used in any recipe that calls for them, year-round.

Today I want to share this super simple dessert recipe a fruit crisp that I’m positive you’re gonna enjoy! It’s delicious, and hardly takes any time or effort at all to make. Here’s how to make it:

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

Prepare The Fruit Filling

Before beginning, preheat your oven to 350°F, and lightly spray or grease an 8″ x 8″ baking dish. Now it’s time to make the fruit filling for the crisp! It’s EASY!

Place blueberries, cranberries, sugar, flour, lemon juice and a dash of salt in a large mixing bowl. Gently stir these ingredients until fully combined.

NOTE: You can use frozen OR fresh blueberries and cranberries. If using frozen berries, just toss ’em frozen into the bowl, cause they will thaw quickly! Once combined, pour them into the lightly greased or sprayed baking dish. See how easy that was?

Make The Streusel Topping

Now it’s time to make the buttery streusel topping for the fruit crisp. Place flour, brown sugar, COLD butter chunks, ground cinnamon and old fashioned rolled oats in a medium sized bowl.

Use a pastry blender (shown in photo), two forks, or your fingers to cut the cold butter into the crumb topping. Continue until the butter is about the size of peas, and is fully incorporated into a crumbly mixture.

NOTE: You can also do this step in a food processor, if desired. Pulse off and on until the mixture is crumbly.

Time To Bake The Blueberry Cranberry Crisp

Evenly spread the crumb streusel topping over the surface of the fruit filling. Place the blueberry cranberry crisp on the middle rack of the preheated oven. Bake at 350°F. for approximately 32-35 minutes.

When done, the fruit juices will be bubbly around the edges, and the top of the crisp will be golden brown. Remove the pan from the oven, and transfer it to a wire rack. Let the blueberry cranberry crisp cool down for approximately 5 minutes before serving.

Serve The Blueberry Cranberry Crisp

Serve the blueberry cranberry crisp warm or at room temperature, whichever way you prefer. Top each portion with a nice scoop of ice cream, or give it a dollop or spray of sweet whipped cream.

Grab a spoon, dig in, and enjoy this simple, tasty dessert. The blueberries are nice and sweet, and the cranberries are sweet, but with a bit of tang to balance it out.

I hope you enjoy this recipe. It really is so easy to make, and has great flavor! Thanks for stopping by. I appreciate it, and hope you will come back soon. Have a great day!

Looking For More Crisp or Cobbler Recipes?

You can find all of my crisp/coble recipes in the Recipe Index, which is located at the top of the page. I have quite a few, including:

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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe Adapted from the cookbook “What’s For Dinner?”, by Maryana Vollstedt, published by Chronicle books, 1997, page 259.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Blueberry Cranberry Crisp

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Blueberry Cranberry Crisp, with sweet blueberries, tangy cranberries and a buttery streusel topping is an easy to make, delicious dessert!

Category: Dessert

Cuisine: American

Keyword: blueberry cranberry crisp

Servings: 6

Calories Per Serving: 314 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Fruit Filling:

2 cups blueberries fresh OR frozen
2 cups cranberries fresh OR frozen
¾ cup granulated sugar
¼ cup all purpose flour
2 Tablespoons fresh squeezed lemon juice
1 dash salt

Streusel Topping:

½ cup all purpose flour
¼ cup old fashioned rolled oats
¼ cup cold butter 1/2 stick, cut in chunks
¼ cup brown sugar light or dark
¼ teaspoon ground cinnamon

US Customary - Metric

Instructions

Preheat oven to 350°F. Lightly spray or grease an 8" x 8" baking dish.
Place blueberries, cranberries, sugar, flour, lemon juice and dash of salt in a large bowl. Gently stir until combined. NOTE: You can use frozen OR fresh blueberries and cranberries. If using frozen berries, toss 'em frozen into bowl- they thaw quickly! Once combined, pour fruit filling into prepared baking dish.
Place flour, brown sugar, COLD butter chunks, ground cinnamon and oats in a medium bowl. Use a pastry blender, two forks, or your fingers to cut the cold butter into the crumb topping. Continue until the butter is about the size of peas. NOTE: You can also do this step in a food processor. Pulse on and off until mixture is crumbly.
Evenly spread crumb topping over fruit filling. Bake at 350°F. on middle rack for 32-35 minutes. When done, fruit juices will be bubbly around the edges, and top will be golden brown. Remove pan from oven; transfer to a wire rack. Let blueberry cranberry crisp cool for 5 minutes before serving.
Serve warm or at room temperature, whatever you prefer. Top each portion with a scoop of ice cream, or whipped cream. Enjoy!

Nutrition Facts

Blueberry Cranberry Crisp

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

Calories 314 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Trans Fat 1g

Cholesterol 20mg7%

Sodium 79mg3%

Potassium 116mg3%

Carbohydrates 60g20%

Fiber 4g17%

Sugar 40g44%

Protein 3g6%

Vitamin A 284IU6%

Vitamin C 11mg13%

Calcium 21mg2%

Iron 1mg6%

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

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22
Feb
2021

Egg In A Basket

categories: Breakfast

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Learn how to make an Egg In A Basket! Toasted, buttery sourdough bread cradles a fried egg in the middle, in this easy to make breakfast!

Have you ever heard of making an egg in a basket? It can also be called egg in a nest, and is a fun way to serve an egg and toast in a cute little “package”. Several well-known family restaurants have served this dish over the years (including Cracker Barrel).

Today I want to show you how to make an egg in a basket for yourself or someone you love. I found the recipe in one of my cookbooks many years ago.

Typically I use a thick slice of sourdough bread because it holds up really well, but truthfully, you can use whatever bread you enjoy.

I finally took some photos of the cooking process to share here on the ol’ blog. The “recipe” can be easily doubled, tripled or quadrupled for as many servings as you want! Here’s how to make this fun breakfast dish:

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

How To Make An Egg In A Basket

Butter one side of a slice of sourdough bread, (reserving a little bit of butter to add to your skillet later).

Use a 2¼” biscuit cutter OR a pint jar lid or jar to carefully cut out a circle from the middle of the buttered side of the bread. Save both pieces of buttered bread.

Heat a skillet (or a griddle) on medium heat. Place the slice of bread (and the round cut out) BUTTER SIDE DOWN in the hot skillet.

Cook them for about 2 minutes, or just until the bottom side begins to turn golden brown. Place the reserved tiny bit of butter into the hole and let it melt.

Cooking The Egg In A Basket

As soon as the butter has melted, carefully crack an egg into the hole, being careful to not break the yolk. Lightly salt and pepper the egg.

Cook the egg in a basket for 1-2 more minutes (I usually do 2 minutes), until the egg begins to set and solidify in the bread.

Carefully turn the bread and egg over to the other side, (trying to not splash egg white all over the place) or break the yolk. Be gentle and patient and you can do it! Flip over the little toasted bread round at the same time, too!

Continue to cook the egg for another minute, or until it reaches your desired “done-ness”. Transfer the egg in a basket to a serving plate, and garnish with chopped parsley or chopped chives, if desired.

Serve the little toasted round of bread on the side, and enjoy this scrumptious breakfast with some fresh fruit, and sausage or bacon. YUM!

I hope you enjoy this breakfast dish. It’s a cute and different way to serve up a traditional egg and toast breakfast!

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

Looking For More BREAKFAST Recipes?

You can find all of my breakfast recipes in the Recipe Index, which is located at the top of the page. I have a wide variety of recipes, 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: The book “Top Secret Restaurant Recipes”, by Todd Wilbur, pages 111-113. Published in 1997 by The Penguin Group.

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Egg In A Basket

Prep Time

2 mins

Cook Time

6 mins

Total Time

8 mins

Learn how to make an Egg In A Basket! Toasted, buttery sourdough bread cradles a fried egg in the middle, in this easy to make breakfast!

Category: Breakfast

Cuisine: American

Keyword: egg in a basket

Servings: 1

Calories Per Serving: 175 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 thick slice sourdough bread
1 Tablespoon butter divided use
1 large egg
salt and pepper, to taste
chopped parsley or chives to garnish (OPTIONAL)

US Customary - Metric

Instructions

Butter one side of a slice of sourdough bread, (reserving a little bit of butter for later). Use a 2¼" biscuit cutter OR a pint jar lid or jar to carefully cut out a circle from the middle of the buttered side of the bread. Save both pieces of buttered bread.
Heat a skillet or griddle on medium heat. Place bread (and round cut out) BUTTER SIDE DOWN in hot skillet. Cook for about 2 minutes, or just until the bottom side begins to turn golden brown. Place reserved bit of butter into the hole. Once butter melts, carefully crack an egg into the hole, being careful to not break yolk. Lightly salt and pepper egg. Cook 1-2 minutes (I usually do 2 minutes), until egg begins to set/solidify in the bread. Carefully turn bread to the other side, (trying to not splash egg white all over or break the yolk). Flip over toasted bread round at the same time.
Continue to cook egg for another minute, or until it reaches desired "done-ness". Transfer the egg in a basket and toasted bread round to a serving plate; garnish with chopped parsley or chives, if desired. Serve, and enjoy!

Nutrition Facts

Egg In A Basket

Amount Per Serving (1 g)

Calories 175 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 9g56%

Trans Fat 1g

Cholesterol 216mg72%

Sodium 176mg8%

Potassium 74mg2%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 7g14%

Vitamin A 620IU12%

Calcium 32mg3%

Iron 1mg6%

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

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19
Feb
2021

Garlic Lime Chicken Thighs

categories: Chicken, Main Dishes

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Garlic Lime Chicken Thighs feature bone-in, skinless thighs, coated in spices, baked in a simple broth, and garnished with lime and cilantro.

We tend to eat more chicken than any other meat in our house. How about you? There are so many great chicken recipes out there, and I never get tired of finding new ones to try. Especially if they taste great, like these garlic lime chicken thighs, for example.

I discovered the original recipe in an old cookbook called “The Best Of Cooking Light”. It features lighter calorie meals, so I thought I would give it a try, and my husband and I really enjoyed this dish.

It is easy to make, the chicken has lots of flavor, and the meat is very juicy after baking. I hope you’ll consider trying it… it’s GOOD! Here’s how to make it, step by step:

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

Make The Spice Rub For The Chicken Thighs

The spice mixture for the chicken is very EASY to make. In a small bowl, combine minced garlic, ground cumin, dried oregano, salt and pepper. Add 1 Tablespoon (HALF of the total amount) of fresh squeezed lime juice, and stir these ingredients, until fully combined.

Rub the spice mixture onto four (6 ounces each), bone-in, skinless chicken thighs. Make sure to add the spices to all sides of the chicken, using all of the mix.

Place the four chicken thighs into an oven-proof skillet (cast-iron works GREAT!). In a separate bowl, mix together chicken broth, the remaining Tablespoon of lime juice, and white vinegar. Pour this liquid over the chicken thighs in the skillet.

Bring the liquid to a boil on medium heat on the stovetop, then remove the skillet from the heat. Cover the skillet with a lid, or with aluminum foil.

Bake The Garlic Lime Chicken Thighs

Now it’s time to bake the garlic lime chicken thighs. Place the covered skillet on the middle rack in a preheated 350°F. oven. Bake the chicken for 30 minutes, or until the chicken reaches an internal temperature of 180°F.

When done, remove from oven, and transfer the chicken thighs out of the skillet to a platter (and cover, to keep them warm). Keep the accumulated juices in the skillet.

Cook the juices remaining in the skillet on medium-high heat for 3-4 minutes, or until the liquid reduces to about 1/4 cup. The sauce will be used to spoon over the pieces of chicken when serving. Now you’re ready to enjoy this delicious main course!

Serve The Garlic Lime Chicken Thighs

Place the chicken thighs onto a serving platter (or individual plates). Each serving is 2 pieces, so this recipe will serve two people (or more, if you only want to eat ONE piece).

Spoon some of the reduced sauce in the skillet over each piece. Garnish each piece of chicken with chopped cilantro, and a thin slice of lime. We enjoyed the garlic lime chicken thighs served with green beans and delicious potato wedges on the side.

I really hope you will consider making this delicious chicken dish, which is low in calories, yet big on flavor! Have a great day, and thank you for stopping by. Come back soon for more recipes.

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!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: The book “The Best Of Cooking Light”, page 221, published by Oxmoor House, Inc., 2004

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Garlic Lime Chicken Thighs

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Garlic Lime Chicken Thighs feature bone-in, skinless thighs, coated in spices, baked in a simple broth, & garnished with lime and cilantro.

Category: Entree, Main Dish

Cuisine: American

Keyword: garlic lime chicken thighs

Servings: 2 (2 thighs per serving)

Calories Per Serving: 270 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Spice Rub:

1 Tablespoon minced garlic
1½ teaspoons ground cumin
½ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon black pepper
2 Tablespoons fresh lime juice (divided use)

Remaining Ingredients:

24 ounces chicken thighs (bone-in, skinless) (4 six oz. thighs)
3 Tablespoons low sodium chicken broth
1 Tablespoons white vinegar
2 teaspoons chopped cilantro OPTIONAL garnish
2 thin lime slices (each cut in half) OPTIONAL garnish

US Customary - Metric

Instructions

Preheat oven to 350°F.
In a small bowl, combine minced garlic, ground cumin, dried oregano, salt and pepper. Stir in 1 Tablespoon (HALF the total amount) of fresh lime juice.
Pat chicken dry with paper towels. Rub spice mix onto all sides of the chicken, using all of the mix. Place chicken thighs into an oven-proof skillet in a single layer.
In a bowl, mix together chicken broth, remaining Tablespoon of lime juice, and white vinegar. Pour liquid over the chicken thighs in skillet. Bring liquid to a boil on medium-high heat on stovetop, then remove skillet from heat. Cover skillet with a lid or aluminum foil.
Place covered skillet on middle rack in preheated oven. Bake chicken for 30 minutes, or until chicken reaches internal temperature of 180°F. When done, remove skillet from oven; transfer chicken thighs to a platter (and cover, to keep them warm). Keep accumulated juices in the skillet. Cook the juices in the skillet on medium-high heat on the stovetop for 3-4 minutes, or until liquid reduces to about 1/4 cup.
To serve: Spoon some of the reduced juices in the skillet over each piece. If desired, garnish each piece of chicken with chopped cilantro and a thin slice of lime. Enjoy!

Nutrition Facts

Garlic Lime Chicken Thighs

Amount Per Serving (2 thighs)

Calories 270 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Trans Fat 1g

Cholesterol 194mg65%

Sodium 483mg21%

Potassium 603mg17%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 41g82%

Vitamin A 93IU2%

Vitamin C 7mg8%

Calcium 58mg6%

Iron 3mg17%

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

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16
Feb
2021

Asian Cucumber Salad

categories: Salads, Vegetable Dishes

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Asian Cucumber Salad is an easy side dish, with sliced cucumbers & green onions marinated in an Asian-inspired sauce, served cold and crispy!

I grew up eating marinated cucumbers, because my Mom made them quite often, especially in the hot summertime. I’ve shared her basic recipe, called “Mom’s Marinated Cucumbers” here on the blog previously, and hope you will check it out, if interested. They’re really good!

This recipe I am sharing today has a slight Asian twist to it, due in part to it’s use of rice vinegar and soy sauce. Asian Cucumber Salad is simple to make in about 10 minutes, but you will have to allow time for the cucumbers to marinate for the best flavor, so plan ahead! I like to make up a batch in the morning to be able to enjoy later in the day! Let me show you how easy this salad is to make:

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

Prepare The Cucumbers

Trim the ends off the cucumbers, and then use a vegetable peeler or knife to remove all the peel. Once peeled, thinly slice (about 1/4″) all of the cucumbers. You can use regular cucumbers OR English cucumbers for this salad.

NOTE: I used one really large English cucumber for these photos, but you can also use 2 large or 3 medium sized regular cucumbers, if desired. There is enough marinade for either way you choose to fix this dish.

Now it’s time to get the cucumbers ready for marinating! Place the cucumber slices and chopped green onions (scallions) into a container with a lid or a large re-sealable plastic bag. You’re going to use all the white parts of each green onion, and SOME of the green tops, okay?

NOTE: I prefer to use a large dish with a lid when marinating these, because sometimes the plastic re-sealable bags can leak (and that’s not good).

Marinate The Cucumbers

It’s EASY to make the Asian-inspired marinade for the cucumbers. Measure rice vinegar, water, reduced sodium soy sauce, granulated sugar, salt and black pepper into a small bowl. Whisk or stir well, until these ingredients are fully combined. Pour the marinade over the sliced cucumbers and green onions, and gently stir until the cucumbers are coated on all sides.

Place a tight fitting lid on the dish (or seal the bag), and place the dish into your refrigerator. For BEST flavor, let the cucumbers marinate in the sauce for several hours to saturate them with flavor (or even overnight, if you want). Stir occasionally, to ensure the cucumbers remain coated with marinade.

Serve The Asian Cucumber Salad

After they’ve marinated for several hours (or overnight), it’s time to serve the Asian Cucumber Salad. Remove the cucumbers with a slotted spoon, letting the marinade drain off the cucumbers before serving.

Transfer the drained Asian Cucumber Salad to a serving dish, and lightly sprinkle with sesame seeds. Serve the salad – the cucumbers will be crisp, cold, and full of flavor! They’re so good, I find myself grabbing one or two slices out of the fridge for a quick, tasty snack any time of the day.

You can also use the marinated, drained cucumbers on your favorite mixed green salad, for a crunchy, tasty pop of flavor! They’re delicious when used in this way, as well.

I hope you have the chance to try this simple recipe, and am positive you will enjoy it. Thanks so much for stopping by for a visit today. Have a great day, and come back soon, okay?

Looking For More Salad Recipes?

You can find all of my salad recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy salad recipes, 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 cookbook “What’s For Dinner?”, by Maryana Vollstedt, published in 1997 by Chronicle Books, page 99.

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Asian Cucumber Salad

Prep Time

10 mins

Marinating Time (inactive)

3 hrs

Total Time

3 hrs 10 mins

Asian Cucumber Salad is an easy side dish, with sliced cucumbers & green onions marinated in an Asian-inspired sauce, served cold and crispy!

Category: Salad, Vegetable Dish

Cuisine: Asian

Keyword: Asian cucumber salad

Servings: 4

Calories Per Serving: 34 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 large cucumbers *See Note below
3 stalks green onions (scallions) sliced (white bulb and some green tops)

For Marinade:

½ cup rice vinegar
2 Tablespoons water
2 teaspoons reduced sodium soy sauce
1 teaspoon granulated sugar
¼ teaspoon salt
⅛ teaspoon black pepper

Garnish:

1 teaspoon sesame seeds if desired for garnish

US Customary - Metric

Instructions

Trim ends off the cucumbers; peel cucumbers. Once peeled, thinly slice (about 1/4") the cucumbers. Place cucumber slices and chopped green onions into a container with a lid, or into a large re-sealable plastic bag.
Measure rice vinegar, water, soy sauce, granulated sugar, salt and pepper into a small bowl. Whisk or stir well, until fully combined. Pour marinade over sliced cucumbers and green onions; gently stir until cucumbers are coated on all sides. Place a tight fitting lid on dish (or seal the bag); place in refrigerator. For BEST flavor, let cucumbers marinate in sauce for several hours to saturate with flavor (or even overnight, if you want). Stir occasionally, to ensure cucumbers remain coated with marinade.
After marinating, they're ready to eat. Remove the cucumbers from the marinade with a slotted spoon, letting the marinade drain off the cucumbers before serving. Transfer to a serving dish. Sprinkle cucumbers with sesame seeds for optional garnish. Serve cold, and enjoy!

Recipe Notes

NOTE: This recipe yields approximately 4 servings as written. The caloric calculation is made using 2 large cucumbers (4 servings total). You can make this dish using 3 medium regular cucumbers, 2 large regular cucumbers, or 1 very large English cucumber, and will still have enough marinade for use in this recipe.

Nutrition Facts

Asian Cucumber Salad

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

Calories 34 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 234mg10%

Potassium 215mg6%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 1g2%

Vitamin A 191IU4%

Vitamin C 6mg7%

Calcium 31mg3%

Iron 1mg6%

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

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12
Feb
2021

Mom’s Southern Hush Puppies

categories: Breads, Side Dishes

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Mom’s Southern Hush Puppies are a simple, delicious side dish (fried till crispy, served hot w/ butter) to accompany a favorite soup or chili.

I grew up eating hush puppies. My East Texas born and raised Mom made them every couple of weeks for our family, and they were always served with a big pot of spinach and turnip greens. As a kid, I never quite developed a love for the “greens” part of that meal, however… give me a few hot, crispy hush puppies with soft butter on them! Now THAT spoke to me… ha ha!

Growing up our family didn’t have a lot of money, so that simple meal could be made quite inexpensively, yet fill all five of us up! I have wonderful memories of watching my Mom lovingly fry a batch on our old kitchen stove. She made them like her Mom made them. Hush Puppies are a classic Southern staple dish, and are made with fairly common ingredients. There are a LOT of ways to make them. There’s also a LOT of history and myths detailing the origin and legends about them, which you can read here. It’s pretty interesting.

Some hush puppy recipes include corn, jalapeños, or green onions, and fried in small balls until really brown. My Mom’s recipe is for basic hush puppies, with minced brown onion, and are a little more disc-shaped. They are fried until crispy and lightly browned on the outside, but amazingly soft on the inside. They are so delicious and easy to make. Here’s how:

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

What Ingredients Do I Need To Make Hush Puppies?

Seven ingredients (plus vegetable oil for frying) are what you will need to make a dozen hush puppies. The ingredients used are cornmeal, flour, baking powder, salt, minced onion, an egg, and milk.

I try to always keep a box of cornmeal in our pantry. If you’ve never bought it before, it can usually be found on the flour aisle in most grocery stores. Very basic ingredients, right?

How To Make The Hush Puppy Batter

Sift the dry ingredients together into a large mixing bowl, and then add the minced onion. In a separate dish, lightly beat the egg with a fork, and then add the milk, and stir to combine. Pour the egg/milk mixture into the bowl with the dry ingredients.

Stir the ingredients until fully blended together. The batter for the hush puppies will be fairly thick. Once that’s done, you are ready to fry some of Mom’s Southern Hush Puppies!

Frying Mom’s Southern Hush Puppies

Heat enough oil in a large skillet to cover the bottom with 1/2 inch of oil. Heat the oil on medium heat until it is REALLY hot, but not smoking. I like to use a cast iron skillet when I make hush puppies, but it isn’t necessary. Plan on a skillet large enough to cook about 6 at a time.

Drop by generous Tablespoons into the hot oil, leaving space between each hush puppy. The batter should sizzle when it hits the oil. Do not move them once they hit the hot oil. Fry them until you see the bottom edges turning brown all the way around. This usually takes 2-3 minutes. You may need to fry the hush puppies in a couple of batches. I fry about six at a time, so I don’t overcrowd the skillet.

Use a spatula and a large spoon to CAREFULLY turn the hush puppies to the other side. Lightly press down on the hush puppy with a spatula to flatten the top slightly. Be careful… that oil is very hot. Continue cooking until the hush puppies are golden brown on the bottom again. Depending on how brown you want them, you can cook the second side longer, if desired.

When Mom’s Southern hush puppies finish frying and are browned and crispy on all sides, remove them from the skillet and place on several thicknesses of paper towels. The paper towels will quickly absorb any leftover grease.

Serve Mom’s Southern Hush Puppies HOT!

Serve Mom’s Southern hush puppies hot! Slice them open, spread them with softened butter, and dig in! The finished hush puppies should be really crispy on the outside, and delicious and soft on the inside.

They are such a simple side dish… if you enjoy the flavor of cornbread, it’s pretty certain you will like these, too! Once you’ve gobbled down a hot hush puppy with butter, it’s hard NOT to grab another… and another!

If you enjoy these hush puppies, perhaps you would also be interested in my recipes for Jalapeño Cheddar Cornbread, or Marie Callender’s Cornbread (copycat recipe)? All taste wonderful, and are another great option to serve with a variety of homemade soups or chilis.

I hope you will have the opportunity to try my Mom’s Southern Hush Puppies recipe. They really ARE easy to make. We love ’em, and hope you will, too! Thank you for stopping by, and humbly invite you to 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: My Mom gave me he recipe, about 45 years ago

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Mom's Southern Hush Puppies

Prep Time

7 mins

Cook Time

8 mins

Total Time

15 mins

Mom's Southern Hush Puppies are a simple, delicious side dish (fried till crispy, served hot w/ butter) to accompany a favorite soup or chili.

Category: Side Dish

Cuisine: American

Keyword: Mom's southern hush puppies

Servings: 12

Calories Per Serving: 82 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup yellow cornmeal
½ cup all purpose flour
1½ teaspoons baking powder
¾ teaspoon salt
2 Tablespoons brown onion finely chopped
1 large egg
⅔ cup milk

Enough vegetable oil to cover skillet bottom with 1/2" of oil for frying.

US Customary - Metric

Instructions

Sift the dry ingredients together into a large mixing bowl, and then add the minced onion. In a separate dish, lightly beat the egg with a fork, and then add the milk. Pour the egg/milk mixture into the bowl with the dry ingredients. Stir the ingredients until fully blended together. The batter for the hush puppies will be pretty thick.
Heat enough oil in a large skillet to cover bottom with about 1/2 inch of oil. Heat oil on medium heat until very hot, but not smoking. Drop batter by generous Tablespoons into hot oil, leaving space between each. Batter should sizzle when it hits oil. Do not move them once they hit oil. Fry until bottom edges turn brown all the way around (about 2-3 min.).
CAREFULLY turn hush puppies to the other side (use spatula).. Flatten top slightly with spatula. Be careful... oil is very hot. Continue cooking until hush puppies are golden brown on the bottom again. When done, hush puppies should be very crispy, and browned on all sides.
When hush puppies finish frying and are browned and very crispy on all sides, remove them from the skillet and place on several thicknesses of paper towels. The paper towels will absorb any leftover grease. Serve hot; slice open and spread softened butter on them. Enjoy!

Nutrition Facts

Mom's Southern Hush Puppies

Amount Per Serving (1 g)

Calories 82 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 16mg5%

Sodium 158mg7%

Potassium 124mg4%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 48IU1%

Vitamin C 1mg1%

Calcium 40mg4%

Iron 1mg6%

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

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05
Feb
2021

Cheesy Italian Meatloaf

categories: Beef, Main Dishes

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Cheesy Italian Meatloaf is easy to make, and with marinara sauce and mozzarella cheese in the middle and on top, it’s a delicious meal!

I came up with this meatloaf recipe after experimenting in our kitchen several months ago. I had decided I wanted to try making an Italian-inspired meatloaf, so I thought about what ingredients I wanted to incorporate, and came up with this recipe. It’s easy to make, and yields between 6-8 servings, depending on how thick you slice it.

I’ve made meatloaf for years and years, but wanted to try something “different”. I pulled together some of my favorite ingredients… Italian sausage, ground beef, onions, garlic, Italian spices, Parmesan and mozzarella cheeses, and marinara sauce, and launched from there. This layered, cheesy Italian meatloaf is the result… and it is quite yummy! Here’s how to make it:

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

Prepare The Meatloaf

Place ground beef, Italian sausage, garlic, milk, Panko crumbs, eggs, onion, Parmesan cheese and Italian seasoning into a large mixing bowl. Using your clean hands or a large spoon, thoroughly mix these ingredients together. I usually just get in there with my hands… seems to get mixed together quicker!

Once mixed, divide the meatloaf mixture into two equal sized halves. Place one half of the meat mixture onto wax paper, and use your hands to shape it into a rectangle, about 9-10 inches long and 5 inches wide.

Brush 7 Tablespoons of marinara sauce over the top of the meatloaf half, evenly dividing it over the surface. Sprinkle 1/2 cup of grated mozzarella cheese evenly over the sauce.

Finish Making The Meatloaf

Use the remaining half of meatloaf mixture to cover the top of the meatloaf. I apply it in small “clumps” of meatloaf mixture, then gradually spread it out to mirror the bottom half in size. The cheese should be fully covered with this top layer of meatloaf mixture. Now you should have a bottom layer of meatloaf, a filling of sauce and cheese, and a top layer of meatloaf mixture, okay?

Spoon enough of the remaining marinara sauce (a few Tablespoons) into a 11 x 7″ OR a 9×13″ baking pan to lightly cover the bottom. Carefully lift the meatloaf and transfer it (minus the wax paper) to the baking dish. Brush the remaining marinara sauce over the top and sides of the meatloaf.

Baking The Cheesy Italian Meatloaf

Cover the dish with aluminum foil, and bake the meatloaf in a preheated 375°F oven for 1 hour. Remove the meatloaf from the oven, and immediately cover the top with the remaining 1 cup of grated mozzarella cheese. Place the meatloaf (uncovered) back into the oven and let it cook for 10 more minutes.

When done, the meatloaf should have an internal temperature of 165°F. The cheese will have melted all over the top of the meatloaf, and be beautiful and bubbly! Let the cheesy Italian meatloaf “rest” for 2-3 minutes, then slice and serve!

Time To Eat Some Cheesy Italian Meatloaf!

We enjoy the cheesy Italian meatloaf served with creamy mashed potatoes and a veggie. As you can see in the photo below, there is a middle layer of melted cheese, and lots of marinara sauce and cheese on the top.

The ground beef and Italian sausage combination is a winner, along with all that sauce and cheese! YUM! When I eat this, it reminds me of eating Italian meatballs!

A Way To Use Leftover Cheesy Italian Meatloaf!

I have found that if we have leftover cheesy Italian meatloaf, it can be re-purposed to make a new meal with little to no effort. A couple days after we had the cheesy Italian meatloaf, I cut a couple slices into small bite sized pieces, and added it to homemade pasta sauce.

Once again, the spices, cheese, ground beef and Italian sauce flavor in the meat paired perfectly with spaghetti! Yahoo! What a great tasting way to enjoy “LEFTOVERS”.

Thanks for stopping by today. I hope you have a chance to try this yummy meatloaf recipe. You might also want to check out my recipe for “Really GOOD Meatloaf“, which has been our “go-to” meatloaf recipe for many, many years. Have a great day… and 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

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Cheesy Italian Meatloaf

Prep Time

15 mins

Cook Time

1 hr 10 mins

Total Time

1 hr 25 mins

Cheesy Italian Meatloaf is easy to make, and with marinara sauce and mozzarella cheese in the middle and on top, it's a delicious meal!

Category: Beef, Main Dish

Cuisine: Italian

Keyword: cheesy Italian meatloaf

Servings: 8

Calories Per Serving: 555 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pounds hamburger meat
1 cup mild Italian sausage approx. 3 links, crumbled
1 cup panko bread crumbs
2 large eggs lightly beaten
½ cup grated Parmesan cheese
2 teaspoons minced garlic
⅓ cup milk
1½ Tablespoons Italian seasoning
⅓ cup yellow onion finely chopped
2 cups marinara sauce
1½ cups grated mozzarella cheese divided use

US Customary - Metric

Instructions

Preheat oven to 375°F.
Place ground beef, Italian sausage, garlic, eggs, milk, Panko crumbs, onion, Parmesan cheese and Italian seasoning into a large mixing bowl. With clean hands or a large spoon, thoroughly mix these ingredients together.
Divide meatloaf mixture into two equal-sized halves. Place one half on wax paper, and use your hands to shape it into a rectangle, about 9-10 inches long and 5 inches wide. Brush about 7 Tablespoons of marinara sauce over the top of meatloaf half, spreading over the surface. Sprinkle 1/2 cup of grated mozzarella evenly over the top.
Use remaining half of meatloaf mixture to cover top of the meatloaf. (I add small "clumps" of meatloaf mixture, then gradually spread it out to mirror the bottom half in size). Cheese should be fully covered with this top layer of meatloaf mix. You should have a bottom layer of meatloaf, a layer of sauce and cheese, and a top layer of meatloaf mixture. Spoon a few Tablespoons of the marinara sauce into a 11 x 7" OR a 9x13" baking pan (to lightly cover bottom). Carefully lift meatloaf and transfer it (minus the wax paper) to baking dish. Brush the remaining marinara sauce over the top and sides of the meatloaf.
Cover dish with foil; bake in 375°F oven for 1 hour. Remove meatloaf from oven (discard aluminum foil); immediately cover top with remaining cup of grated mozzarella. Place meatloaf (uncovered) back into oven; cook 10 more minutes. When done, meatloaf should have an internal temperature of 165°F. The cheese will have melted, and be beautiful and bubbly! Let meatloaf "rest" for 2-3 minutes, then slice and serve! Enjoy!

Nutrition Facts

Cheesy Italian Meatloaf

Amount Per Serving (1 g)

Calories 555 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 16g100%

Cholesterol 167mg56%

Sodium 925mg40%

Potassium 685mg20%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 4g4%

Protein 36g72%

Vitamin A 550IU11%

Vitamin C 6mg7%

Calcium 310mg31%

Iron 4mg22%

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

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01
Feb
2021

Maple Nut Oatmeal

categories: Breakfast

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Yum

Maple Nut Oatmeal, with apples, raisins, pecans (or walnuts) and maple syrup is an easy, filling, delicious breakfast everyone will enjoy!

I used to not like oatmeal when I was growing up, but now I am one of it’s biggest fans. Believe it or not, nowadays I could enjoy oatmeal every single day for breakfast. Really!

I’ve previously shared recipes on this blog for Banana Bread Baked Oatmeal, Healthy Chocolate Oatmeal, and Blueberry Apple Pecan Baked Oatmeal. All of these recipes are wonderful, and we’ve enjoyed them often. The recipe I’m posting here today requires no baking, and is completely EASY to prepare. I’m confident you will enjoy it, because it’s really GOOD!

Today I want to share a delicious way to make Maple Nut Oatmeal on the stovetop in hardly any time at all. And let me tell you… it is YUMMY! Filled with crisp, fresh apple chunks, chewy raisins, crunchy walnuts (or pecans), seasoned and sweetened with cinnamon and real maple syrup, this is a KEEPER recipe, for sure!

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

How To Make Maple Nut Oatmeal

Pour the milk into a large saucepan, and bring it to a gentle boil on medium heat. Once it begins to boil, add the rolled oats to the pan, and stir to combine.

Add the butter and a pinch of salt to the oats. Cook this mixture on medium heat for 5 minutes, stirring often. The milk will reduce in volume as it is absorbed into the oats.

Add The Good Stuff!

When you have finished cooking the oatmeal for 5 minutes, remove the pan from direct heat. Stir in the chopped apples, raisins, walnuts (or pecans), maple syrup and cinnamon.

Stir well, to fully combine all the ingredients in the maple nut oatmeal. Immediately divide the hot oatmeal into individual portions in serving bowls.

Serving Maple Nut Oatmeal

To serve the maple nut oatmeal, add a bit of additional milk (if desired) and stir to the consistency you prefer (oatmeal will be thick). Drizzle a little maple syrup over the top of each serving OR sprinkle each portion with a teaspoon of brown sugar (optional, but recommended).

Grab a spoon, and enjoy this delicious breakfast! Creamy, crunchy, and chewy, this maple nut oatmeal tastes great, and it is very filling! I think you’re gonna love it!

Any leftover oatmeal can be stored in an airtight container for 2-3 days, and can be easily reheated in a microwave. You will probably want to stir in a little bit more milk before microwaving it to ensure a creamy texture. This recipe can be easily doubled in case you have a larger family, or want to have extra maple nut oatmeal pre-made in the fridge for quick, filling breakfasts on the go!

Thanks for stopping by today. I hope you have the opportunity to make this yummy and “not boring” oatmeal for yourself or those you love. Have a wonderful day, and come back soon!

Looking For More BREAKFAST Recipes?

You can find all of my breakfast recipes in the Recipe Index, located at the top of the page. I have quite a variety of breakfast 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: The cookbook “500 Treasured Country Recipes” by Martha Storey & Friends, published in 2000 by Schoolhouse Road, page 45.

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Maple Nut Oatmeal

Prep Time

5 mins

Cook Time

7 mins

Total Time

12 mins

Maple Nut Oatmeal, with apples, raisins, pecans (or walnuts) and maple syrup is an easy, filling, delicious breakfast everyone will enjoy!

Category: Breakfast

Cuisine: American

Keyword: maple nut oatmeal

Servings: 4

Calories Per Serving: 244 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1¾ cup milk (I used 1%)
1 cup old-fashioned rolled oats
1½ teaspoons butter
1 pinch salt
½ cup unpeeled apple, chopped
¼ cup walnuts or pecans (chopped)
¼ cup raisins
⅛ cup real maple syrup
¼ teaspoon ground cinnamon

OPTIONAL GARNISH: sprinkle with brown sugar OR drizzle with more maple syrup

US Customary - Metric

Instructions

Pour milk into a large saucepan; bring it to a gentle boil on medium heat. Once it begins to boil, add the rolled oats; stir to combine. Add butter and salt to oats. Cook on medium heat for 5 minutes, stirring often. Milk will reduce in volume as it is absorbed into the oats.
When oatmeal has cooked for 5 minutes, remove the pan from the heat. Stir in chopped apples, raisins, walnuts (or pecans), maple syrup and cinnamon, until fully combined. Immediately divide hot oatmeal into individual portions and place in serving bowls.
Add a bit of additional milk (if desired) and stir to the consistency you prefer (oatmeal is thick). OPTIONAL BUT RECOMMENDED: Drizzle a little maple syrup over the top of each serving OR sprinkle each portion with a teaspoon of brown sugar. Serve hot, and enjoy!

Nutrition Facts

Maple Nut Oatmeal

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

Calories 244 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Cholesterol 9mg3%

Sodium 73mg3%

Potassium 375mg11%

Carbohydrates 36g12%

Fiber 4g17%

Sugar 13g14%

Protein 8g16%

Vitamin A 249IU5%

Vitamin C 1mg1%

Calcium 160mg16%

Iron 1mg6%

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

Here’s one more to pin on your Pinterest boards!