The Grateful Girl Cooks!

27
Jul
2024

Fried Okra Fritters

categories: Side Dishes, Vegetable Dishes

23 Shares

Make a batch of Fried Okra Fritters, using fresh or frozen sliced okra! These delicious fritters are crunchy on the outside and soft inside.

Last summer my husband and I bought fresh picked okra at our local Farmer’s Market. I made fried okra fritters with them. Today I am finally getting around to sharing this recipe with you!

Okra is a plant that originally is native to East Africa. It is a flowering plant that produces lots of green pods as it grows. These green pods are what is edible on the plant and they are used in various cuisines around the world. Here in the United States okra is typically associated with Southern cooking.

My parents were both from the South (Texas), so I grew up eating a lot of Mom’s fried okra. As an adult living in good ol’ Pacific Northwest, I don’t see FRESH okra in our grocery stores too often, so I was thrilled to find some at our farmer’s market last summer.

This savory recipe for fritters can be made using fresh OR frozen okra, so that is a win-win! If you use frozen okra, you can make these fritters any time of the year. Here’s how to make yummy fried okra fritters.

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

Prepare The Fresh Okra

Rinse and dry the okra (fresh okra is shown in the photo below). Cut off the top stem and a small slice off the bottom. Slice the okra into rounds, each about ½” thick. Set the okra aside while you make the batter.

NOTE: You will need 2 cups total of sliced okra, whether using fresh or frozen (thawed). If you’re buying or using fresh okra, this will be approximately half a pound.

Make The Batter To Coat The Okra

Okay… now it’s time to make the batter. Measure buttermilk, flour, **self-rising cornmeal, chopped onion, egg, garlic powder, seasoning salt and black pepper into a large bowl.

TIP: **Don’t have self-rising cornmeal? Here’s how to make it (2 cups total): Combine 1¾ cups yellow cornmeal, 6 T. all purpose flour, 2 T. baking powder and ½ t. salt in bowl.

Stir the batter ingredients well, until they’re fully combined. The batter will be fairly thick. Add the sliced okra, and gently stir until the slices are fully coated with batter.

Heat Oil For Frying

You will need enough vegetable oil to be 2-3 inches deep in a large skillet (or electric skillet). Heat the oil on Medium-High until it reaches 350°F.

Make sure the oil is at the correct temperature before attempting to fry the okra, to ensure the fritters have a browned, crispy exterior and are cooked all the way through!

Fry The Fritters

Once the oil is at 350°F. it’s hot enough to fry the fritters! For each fritter, scoop a heaping Tablespoon of the batter and CAREFULLY add it to the hot oil.

Cook 5-6 fritters at a time, being sure to leave space between each fritter, to ensure they cook separately and evenly.

Fry the fritters (without moving them) for 2-3 minutes. They should be nicely browned and crispy on the bottom at this point.

Carefully turn the fritters over, and continue to fry the second side for another 2-3 minutes in the hot oil.

Serve The Fried Okra Fritters

When done, the fried okra fritters should be browned and crispy on all sides. If you insert a toothpick into the middle of a fritter, it should come out “clean and free of batter”.

Transfer the fritters onto paper towels using a spatula or slotted spoon, so excess oil can be absorbed. Keep them covered, so they stay warm.

Continue making more fritters until all the batter has been used. Important!: Make sure oil is re-heated to 350° F. before adding the next batch!

I get between 12-15 fried okra fritters with this recipe, but the amount may vary, depending on the “size” of the heaping scoops of batter used.

Let the fried okra fritters cool on the paper towels until they have cooled slightly, so they’re not blazing hot. Serve, and enjoy these delicious fritters as a side dish to a variety of meats and soups!

Here’s a photo (below) of a fritter, split open to reveal the sliced okra inside. We enjoy serving fried okra fritters warm, with soft butter to spread on them.

I hope you have the chance to make these tasty fried okra fritters, and trust you’ll enjoy them. Thanks for stopping by, and please come back soon for more family-friendly recipes.

Looking For More VEGGIE SIDE DISH Recipes?

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

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Original recipe source: unknown

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0 from 0 votes

Fried Okra Fritters

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

Make a batch of Fried Okra Fritters, using fresh or frozen sliced okra! These delicious fritters are crunchy on the outside and soft inside.

Category: Side Dish, Vegetable Dish

Cuisine: Southern

Keyword: fried okra fritters

Servings: 12 fritters (or more)

Calories Per Serving: 138 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups fresh or frozen okra sliced
vegetable oil enough to be 2 inches deep in skillet

For Batter:

1½ cups buttermilk
1½ cups self-rising yellow cornmeal *SEE NOTE BELOW*
¾ cup all purpose flour
½ medium yellow onion ,peeled/diced
1 large egg
1 teaspoon garlic powder
⅓ teaspoon seasoning salt
¼ teaspoon ground black pepper

US Customary - Metric

Instructions

Rinse/dry okra (if using fresh). Cut off the top stem and a small slice off the bottom. Slice okra into rounds, about ½" thick. Set aside. NOTE: You need 2 cups of sliced okra, whether fresh or frozen (thawed).
In a large bowl, stir buttermilk, flour, *self-rising cornmeal (see note section below), onion, egg, garlic powder, seasoning salt and black pepper until combined (batter is thick). Add okra; gently stir until fully coated with batter.
Pour enough vegetable oil to be 2 inches deep in a large skillet (or electric skillet). Heat oil on Medium-High temps until it reaches 350°F. (frying temp.)
For each fritter, scoop out a heaping Tablespoon of batter; CAREFULLY add it to the hot oil. Cook 5-6 fritters at a time, leaving space between each one, so they cook separately/evenly. Note: I usually get 12-15 fritters, but amount can vary, depending on amount used per fritter.
Fry fritters 2-3 minutes (without moving them), until browned/crispy on the bottom. Carefully turn fritters over; continue frying 2-3 more minutes.
When done, fritters should be browned/crispy on all sides. A toothpick inserted deep into a fritter should come out clean/free of batter. Transfer fritters to paper towels to absorb oil. Keep them covered/warm. Continue with remaining batter. Important! Make sure oil is re-heated to 350° F. before cooking the next batch!
Serve warm (with butter), alongside a variety of meats and soups! Enjoy!

Recipe Notes

NOTE: Oil for frying was not included in the caloric calculation, as amounts used may vary widely.

TIP: MAKE SELF-RISING CORNMEAL (this makes 2 cups total): Combine 1¾ cups yellow cornmeal, 6 T. all purpose flour, 2 T. baking powder and ½ t. salt in bowl.

Nutrition Facts

Fried Okra Fritters

Amount Per Serving (1 g)

Calories 138 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 0.002g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 19mg6%

Sodium 104mg5%

Potassium 179mg5%

Carbohydrates 24g8%

Fiber 3g13%

Sugar 2g2%

Protein 5g10%

Vitamin A 192IU4%

Vitamin C 4mg5%

Calcium 54mg5%

Iron 1mg6%

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

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23
Jul
2024

Garlic Herb Chicken Thighs (Air Fryer)

categories: Air Fryer Recipes, Chicken, Main Dishes

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Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!

If you’re looking for a delicious air fryer recipe using chicken, may I suggest this one for garlic herb chicken thighs? It is a simple recipe to prepare with very minimal prep and the chicken comes out fantastic every time I’ve made it.

You will use 4 large bone in, skin on chicken thighs. They are coated with a seasoning marinade for 30 minutes before cooking. Pop them in the air fryer and cook for 20 minutes, and the result is a delicious, flavorful main dish!

It’s such a simple recipe, and it’s so good. Here’s how to make garlic herb chicken thighs in an air fryer.

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

Prepare The Chicken Thighs

Pat the chicken thighs dry using paper towels. The skin is left on for this recipe, because it adds to the crispiness of the finished garlic herb chicken thighs.

Once patted dry, place the chicken thighs in a large bowl, and set it aside while you prepare a simple seasoning mix.

Make The Seasoning Mix

The spice mix is a cinch to make! Simply mix garlic powder, onion powder, salt, black pepper, dried thyme, rosemary and tarragon in a small bowl until they’re combined.

That’s it… see how easy that was? You will use ALL of this mixture for the four chicken thighs.

Drizzle olive oil over the chicken thighs, then add the seasoning mix on top. Use your hands to rub and coat the chicken with oil and the spices.

Continue until all the chicken thighs are coated on all sides with oil and spices. Rub the mixture into the surface of the chicken so it adheres.

Let the spice/oil-coated chicken marinate for 30 minutes. This allows the spices (and oil, for crispiness) to help give flavor to the chicken skin and meat, before they are cooked.

Now It’s Time For The Air Fryer!

Preheat the air fryer to 380°F. NOTE: My air fryer preheats at a default temp. of 400°F, so I preheat it at this temperature, then adjust it down to cook the chicken thighs.

Once the air fryer has preheated, adjust the temperature to 380°F. Place the marinated chicken thighs in the inner basket, leaving a small amount of space between each one.

TIP: If you are cooking more than 4 thighs, be sure to not overcrowd the basket, to ensure each piece of chicken cooks evenly and becomes crisp on the outside.

Select the CHICKEN button if your air fryer has that feature. If not, set the timer for 20 minutes (at 380°F.) . Press START, and air fry the chicken for 10 minutes.

After 10 minutes, press PAUSE, and flip the chicken thighs over to the other side. They should already be nicely browned at this point.

Continue cooking the other side for the remaining 10 minutes OR until the garlic herb chicken thighs reach a “safe” internal temperature of 165°F.

Serve The Garlic Herb Chicken Thighs

The garlic herb chicken thighs should be fully cooked at this point and can now be served. We let them rest for 1-2 minutes to let the internal juices redistribute through the meat before serving.

The chicken thighs taste great, thanks to the marinade! They also are juicy on the inside and crispy on the outside. Serve with your favorite sides, and enjoy this simple meat dish!

I hope you have the opportunity to make these delicious garlic herb chicken thighs, and trust you’ll like them as much as we do.

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

Looking For More AIR FRYER Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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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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Garlic Herb Chicken Thighs (Instant Pot)

Prep Time

5 mins

Cook Time

20 mins

Inactive Prep: Marinating Time

30 mins

Total Time

55 mins

Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!

Category: Main Dish

Cuisine: All Cuisines

Keyword: garlic herb chicken thighs

Servings: 4

Calories Per Serving: 374 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 large chicken thighs (bone in, skin on)
1½ Tablespoons olive oil

For Spice Mix:

1½ Tablespoons garlic powder
¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon dried tarragon

US Customary - Metric

Instructions

Pat chicken thighs dry using paper towels. Place chicken in a large bowl; set aside.
In a separate small bowl, combine garlic powder, salt, black pepper, thyme, rosemary and tarragon.
Drizzle olive oil over the chicken, then add spice mix. Use your hands to rub and coat chicken with oil and spices until they adhere. Continue until chicken is coated on all sides with oil/spices. Let chicken marinate for 30 minutes.
Preheat air fryer according to manufacturer directions. Once preheated, adjust temperature to 380°F. Place chicken thighs in the inner basket, leaving space between each one. TIP: If cooking more than 4 thighs, don't overcrowd the basket, to ensure each piece cooks evenly and becomes crisp on the outside.
Select the CHICKEN button if the air fryer has that feature. If not, set the timer for 20 minutes (at 380°F). Press START; cook chicken for 10 minutes. After 10 minutes, press PAUSE; flip chicken over to the other side. Continue cooking the other side the remaining 10 minutes OR until the garlic herb chicken thighs reach an internal temperature of 165°F.
When done, let chicken rest 1-2 minutes to let internal juices redistribute in the meat. Serve with favorite side dishes and enjoy!

Nutrition Facts

Garlic Herb Chicken Thighs (Instant Pot)

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

Calories 374 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 7g44%

Trans Fat 0.1g

Polyunsaturated Fat 6g

Monounsaturated Fat 14g

Cholesterol 142mg47%

Sodium 549mg24%

Potassium 338mg10%

Carbohydrates 3g1%

Fiber 0.3g1%

Sugar 0.1g0%

Protein 24g48%

Vitamin A 121IU2%

Vitamin C 0.1mg0%

Calcium 17mg2%

Iron 1mg6%

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

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19
Jul
2024

Date Nut Bread

categories: Breads

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Make a loaf of Date Nut Bread (using pecans or walnuts) to enjoy for breakfast or a snack! It’s easy to make, and tastes delicious!

Today I want to share a recipe for date nut loaf bread that I received as part of a treasured gift from a dear friend of over 50 years. Here’s the quick backstory.

Our friend Jon’s wife Debi very unexpectedly passed away two years ago, and we were deeply saddened. The cookbook I got this recipe from was a favorite of hers, because it featured the recipes and artwork of renowned author and illustrator Tasha Tudor.

We love corgis so much (our corgi Cooper passed away a year ago very unexpectedly), and Tasha Tudor was wildly famous for her artwork featuring these adorable little dogs. Our friend Debi knew how much we LOVE corgis and always enjoyed our little Cooper whenever she was at our house.

When Debi passed away, Jon gave me her beautiful cookbook and said Debbie would want me to have it, so it is very special to me. That is how I discovered this delicious recipe for date nut bread. I share it today in her memory and in honor of our lifelong friends Jon and Debi. Here’s how to make it.

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

Make The Batter

Place chopped dates and granulated sugar in a large bowl. Pour boiling water over them and stir until the sugar has completely dissolved.

Let this date/sugar/water mixture sit until it has cooled (about 6-7 minutes). Don’t skip this step, because the boiling water softens and reconstitutes (or plumps up) the dried dates.

Once the date mixture has cooled, add the remaining ingredients (butter, egg, baking soda, flour, salt and chopped nuts) to the bowl.

Stir well until they’re fully combined. The batter will be fairly thick in texture, and is now ready to be turned into a delicious loaf of date nut bread!

Bake The Date Nut Bread

Generously grease (or spray) the bottom and sides of a 8½” x 4½” loaf pan. Pour the batter into the pan and spread it out evenly.

Bake at 350°F. for 45-50 minutes (check it at 45 minutes). Test for doneness by inserting a toothpick down into the top of the loaf. If the toothpick comes out free of batter, the bread is done.*Making small mini loaves? They should be done around the 35-40 minute mark.

When done, the date nut bread should be browned on top, as well. Remove the pan from the oven and place it on a wire rack to cool for about 10 minutes before removing the bread from the pan.

Time To Enjoy A Slice Of This Delicious Bread

Run a butter knife around the edges of the loaf, and then invert the pan (turn it upside down) to release the loaf from the pan. Place the bread on a wire rack to continue cooling.

Once the loaf has cooled (enough to be only slightly warm), slice and serve it! We typically get 10 slices out of a large loaf of date nut bread.

Serve the bread as is, or add a little bit of softened butter to a slice of the warm bread. YUM! The sweetness from the dates and the pecans (or walnuts) combine to make this a great tasting treat for breakfast or an afternoon snack.

I hope you have the opportunity to try this recipe for date nut bread, and trust you’ll enjoy it as much as we do. This bread freezes well, so maybe make a second loaf for another time. I don’t think you’ll regret it, because it is so good!

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

Looking For More SWEET BREAD 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 sweet, delicious bread recipes to check out, including:

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Recipe adapted from: “The Tasha Tudor Cookbook”, page 35, published in 1993 by Little, Brown and Company

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0 from 0 votes

Date Nut Bread

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Make a loaf of Date Nut Bread (using pecans or walnuts) to enjoy for breakfast or a snack! It's easy to make, and tastes delicious!

Category: Bread/Breakfast, Snack

Cuisine: All Cuisines

Keyword: date nut bread

Servings: 10 slices

Calories Per Serving: 245 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup chopped dried dates
¾ cup boiling water
½ cup granulated sugar
1¾ cup all purpose flour
¼ cup butter (softened) = ½ stick
½ cup chopped pecans *or walnuts
1 large egg beaten
1 teaspoon baking soda
½ teaspoon salt

US Customary - Metric

Instructions

Preheat oven to 350℉. Grease or spray bottom and sides of a 8½" x 4½" loaf pan.
Place dates and sugar in a large bowl. Pour boiling water over them; stir until sugar has dissolved. Let mixture sit until it has cooled (6-7 minutes). Don't skip this step, because the boiling water softens/reconstitutes the dried dates.
Add all remaining ingredients into the bowl. Stir well until fully combined. Spread batter evenly in the prepared loaf pan.
Bake at 350°F. for 45-50 minutes (check it at 45 minutes). Test for doneness by inserting a toothpick deep into the top of the loaf. If the toothpick comes out free of batter, it's done. Transfer pan to a wire rack to cool for 10 minutes before removing bread from pan. NOTE: If making small mini loaves , they should be done around the 35-40 minute mark.
After 10 minutes, run a butter knife around the edges of the loaf, and then invert pan upside down to release the bread. Cool bread on a wire rack before slicing and serving.

Nutrition Facts

Date Nut Bread

Amount Per Serving (1 slice (1/10 of total))

Calories 245 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 31mg10%

Sodium 271mg12%

Potassium 151mg4%

Carbohydrates 38g13%

Fiber 2g8%

Sugar 20g22%

Protein 4g8%

Vitamin A 173IU3%

Vitamin C 0.1mg0%

Calcium 18mg2%

Iron 1mg6%

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

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13
Jul
2024

Easy Corn Soufflé

categories: Side Dishes, Vegetable Dishes

3 Shares

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Make a delicious Easy Corn Soufflé (under 5 minutes prep) using common ingredients! All you do is mix and bake this simple veggie dish.

If you’re looking for a simple to prepare veggie dish, may I suggest this recipe for an Easy Corn Soufflé? The word soufflé makes it sound so complex and challenging, but that couldn’t be further from the truth!

I found this recipe MANY years ago in one of my old cookbooks, and discovered it is ridiculously EASY! Basically you combine the ingredients and bake… that’s it!

The main ingredient is a can of creamed corn. Yep- one can. Butter, flour, eggs, milk, cream (or half and half), salt and pepper are then added, which combine to give this dish some “rise” (like a soufflé) in the baking dish. It’s easy, it’s yummy, and here’s how to make it.

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

Prepare The Corn Batter

TIP: Before making the batter, be sure to preheat your oven to 350°F. It only takes a few minutes to make the batter, so you want your oven preheated to save yourself some time.

Place two eggs in a large mixing bowl, and use an electric mixer until they’re well-beaten and fluffy. If you don’t have access to an electric mixer, beat them very well using a fork.

Add flour, milk, cream (or half and half), salt, pepper, melted butter and one can of creamed corn. Stir this well, until all ingredients have been incorporated and fully combined. Now you’re ready to bake… see how easy this is?

Bake The Easy Corn Soufflé

Grease or spray a 9″ square baking pan or a 2 quart casserole dish. Pour the batter for the soufflé into the prepared dish.

Bake it at 350°F. for 42-45 minutes (on a middle rack) OR until it pulls away from the edges of the baking dish.

It should also be lightly golden brown on the surface and slightly puffed up with air. You will want to serve this dish immediately, because it will “deflate” slightly as it cools.

Serve The Easy Corn Soufflé

Use a spoon or spatula to serve this dish while it is still hot. Once you remove a serving, you will be able to see the fluffy texture and golden corn inside the soufflé.

Depending on the size of the serving you choose, you should be able to get either 6 small portions or 4 large portions from this dish.

The first time I made this dish I wasn’t confident we would enjoy it, however my husband and I were pleasantly surprised with the texture AND flavor of this veggie dish.

It is such an easy recipe to make (prep time is only 2-3 minutes), so it is a good recipe to have on hand for an easy to make, veggie side dish.

I hope you have the chance to try this yummy side dish. It’s so simple, yet tastes great alongside most meat dishes, which is a big plus, too!

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

Looking For More VEGETABLE DISHES?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Original recipe source: “The Everything Cookbook”, page 240, by Faith Jaycox, Sarah Jaycox, and Karen Lawson, published by Adams Media Corporation in 2000.

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0 from 0 votes

Easy Corn Soufflé

Prep Time

4 mins

Cook Time

45 mins

Total Time

49 mins

Make a delicious Easy Corn Soufflé (under 5 minutes prep) using common ingredients! All you do is mix and bake this simple veggie dish.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: easy corn soufflé

Servings: 6

Calories Per Serving: 120 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 large eggs beaten until fluffy
14.75 ounces canned creamed corn
2 Tablespoons all purpose flour
2 Tablespoons low-fat milk
2 Tablespoons heavy whipping cream (or half and half)
1 Tablespoon butter, melted
1 teaspoon salt
¼ teaspoon ground black pepper

US Customary - Metric

Instructions

Preheat oven to 350℉. Grease or spray a 9" square or 2 quart baking dish.
Place eggs in a large mixing bowl, and beat with an electric mixer until they're well-combined and fluffy. If you don't have access to an electric mixer, beat them very well using a fork.
Add creamed corn, flour, milk, cream (or half and half), salt, pepper, and melted butter. Stir well, until all ingredients are fully incorporated. Pour batter into the prepared dish.
Bake at 350°F. for 45 minutes (on a middle rack) OR until it pulls away from the edges of the baking dish. It should be golden brown on the surface and slightly puffed up with air. Serve immediately, because it will "deflate" slightly as it cools.

Nutrition Facts

Easy Corn Soufflé

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

Calories 120 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 73mg24%

Sodium 612mg27%

Potassium 133mg4%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 3g3%

Protein 4g8%

Vitamin A 279IU6%

Vitamin C 3mg4%

Calcium 22mg2%

Iron 1mg6%

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

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10
Jul
2024

Lentil Potato Soup

categories: Main Dishes, Meatless Meals, Soups

4 Shares

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Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It’s also budget friendly and tastes delicious!

Today I want to share a delicious recipe for a meatless soup that tastes great, and is really simple to prepare. Even though I am not a vegetarian, my husband and I often enjoy meatless meals.

I’m always on the lookout for meatless recipes, especially because one of our sons (and his girlfriend) are vegetarians. This recipe for lentil potato soup is a yummy recipe I’m positive they will enjoy!

Even if you are NOT a vegetarian, I’m confident you are going to enjoy this delicious meatless soup, full of protein and fiber!

Lentils are such a wonderful source of protein and prebiotic fiber, and are low in fat, too! These wonderful legumes are available in grocery stores everywhere (found with the dried beans). Lentils are also quite inexpensive and are a great item for the pantry, because of their long shelf life.

The addition of potatoes, carrots, onion, tomato sauce, garlic, celery and spices give this soup great flavor, as well. You’ll also love how simple it is to make, which is an added bonus! Here’s how to make lentil potato soup.

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

A Word About The Lentils

For this recipe I used a combination of three types of lentils I already had in our pantry: red lentils, green lentils and brown lentils. If you only have ONE type of lentils to use (preferably brown, black, or green) that will still be absolutely delicious, as well.

I don’t recommend using all red lentils because they can become soft and “mushy” when cooked for a long time, more so than the other three varieties.

Before beginning to cook this soup, rinse the raw, dried lentils and drain them very well. Repeat this 2-3 times, then set the rinsed and dried lentils aside, to be added later to the soup.

How To Make The Soup

Now it’s time to prepare the soup. In a large cooking pot (or Dutch oven), heat vegetable oil on medium heat. Stir in diced onion, and cook this for about 1 minute, stirring often.

Add diced carrots, celery, and minced garlic to the pot, and stir to combine. Continue to cook the veggies for 3 minutes, stirring often, so the garlic doesn’t burn and become bitter.

Add the drained lentils, tomato paste and tomato sauce to the pot. Stir well, to combine these ingredients. Cook on medium heat for 1 minute, stirring often.

Add The Potatoes And Spices

Stir in 4 cups of water (or chicken broth) into the veggies, then add the potato chunks. The potatoes can either be peeled or not, depending on your personal preference. We leave them on (after washing them well).

I also use a combination of russet potatoes, red potatoes and a couple yukon gold potatoes. You can use only one kind of potato if that’s what you have, just be sure to use ¾ pound total of bite-sized potato pieces.

Stir in salt, pepper, dried thyme and oregano until they’re incorporated into the soup.

Time To Cook The Soup

Put a lid on the soup pot and let the soup come to a boil. Turn the heat down to Medium-Low. Continue cooking the soup (covered) on a low simmer for between 30-35 minutes, stirring occasionally.

Take a taste. The lentil potato soup is done cooking when the lentils AND the potato chunks are soft and tender. Season the soup to taste with additional salt and pepper, if necessary.

The lentil potato soup is fairly thick in density. If you want it to be more “soupy” in texture, stir in a bit more water (about ½ -1 cup), and make sure the soup is heated through before serving.

Serve The Lentil Potato Soup

Ladle the hot lentil potato soup into serving bowls, and serve this dish hot! We enjoyed the soup with a slice of homemade garlic butter naan bread on the side!

The naan was perfect for this thick soup and we enjoyed dipping pieces of it into the soup and scooping up lentils and veggies. YUM!

I hope you have the opportunity to try this delicious, meatless soup, and trust you will enjoy it as much as we do. It is a filling, hearty soup I am confident you’re going to like!

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

Looking For More SOUP 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 delicious soup recipes to choose from, including:

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Recipe adapted from (and with thanks to): Mira, at cookinglsl.com/easy-lentil-potato-soup-recipe/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Lentil Potato Soup

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It's also budget friendly and tastes delicious!

Category: Main Dish, Soup

Cuisine: American

Keyword: lentil potato soup

Servings: 6

Calories Per Serving: 234 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ Tablespoons vegetable oil
⅓ cup yellow onion diced
2 medium carrots peeled, diced
1 stalk celery diced
3 cloves garlic minced
¼ cup tomato sauce
2 Tablespoons tomato paste
1¼ cups lentils rinsed, drained well
2 teaspoons salt
½ teaspoon dried oregano
¼ teaspoon black pepper
¼ teaspoon dried thyme
4 cups water OR chicken broth + more, as need to thin soup
¾ pound potatoes (russet, red, Yukon- or combo) cut in bite-sized pieces

US Customary - Metric

Instructions

Rinse lentils and drain 2-3 times. Set aside.
In a large cooking pot, heat oil on Medium. When oil is hot, stir in onion; cook 1 minute, stirring often. Add diced carrots, celery, and minced garlic to the pot; stir to combine. Cook for 3 minutes, stirring often so garlic doesn't burn.
Add drained lentils, tomato paste and tomato sauce. Stir well, to combine. Cook on Medium heat for 1 minute, stirring often.
Stir in water (or chicken broth), then add potatoes, salt, pepper, dried thyme and oregano. Stir until they're incorporated into the soup.
Cover the pot and let soup come to a boil. Turn heat down to Medium-Low. Continue cooking (covered) on a low simmer for 30-35 minutes; stir occasionally. Soup is done when lentils AND potatoes are soft/tender. Taste, then add additional salt and pepper, if desired. TIP: If you want soup to be less thick, stir in more water (½ -1 cup); make sure soup is heated through.
Ladle the hot soup into serving bowls, and serve immediately! Enjoy! Any leftovers can be easily re-heated.

Nutrition Facts

Lentil Potato Soup

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

Calories 234 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 1g

Sodium 898mg39%

Potassium 829mg24%

Carbohydrates 38g13%

Fiber 15g63%

Sugar 4g4%

Protein 12g24%

Vitamin A 3577IU72%

Vitamin C 11mg13%

Calcium 50mg5%

Iron 4mg22%

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

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06
Jul
2024

Easy Homemade Chocolate Syrup

categories: Beverages, Desserts, Sauces and Dressings, Tip Of The Day

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Make Easy Homemade Chocolate Syrup in 5 minutes, with 4 common ingredients! Use it for chocolate milk, desserts, etc.

Did you know it is really EASY to make your own chocolate syrup at home with only a few ingredients that you probably already have in your kitchen?

That’s right! This recipe for easy homemade chocolate syrup can be made in about 5 minutes or less, and it truly is simple to prepare. Save a trip to the grocery store (and a little bit more of your own money) by making it yourself.

I’ve made this syrup many times over the years, and decided to finally share the simple recipe on my blog. I scribbled the recipe down at least 15 years ago on a little piece of paper, but never noted the original source, so I can’t give credit where credit is due.

Here’s how to make delicious easy homemade chocolate syrup. I think you’re going to like it!

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

What Ingredients Do I Need To Make This?

The ingredient list for the homemade chocolate syrup is quite simple. You will need granulated sugar, cocoa powder, vanilla extract and boiling water. That’s it!

Let’s Make Chocolate Syrup!

Measure 2 cups of sugar, 1/3 cup of cocoa powder, and 1 cup of boiling water in a medium-sized saucepan. Whisk or stir these ingredients well. The boiling water helps the ingredients blend together.

Bring them to a boil on Medium-Low heat, and then once it’s boiling, continue to boil the syrup for 2 minutes, whisking often.

IMPORTANT: Do not step away from the stove while the syrup is boiling! When the easy homemade chocolate syrup boils, it will rise in the saucepan (which is why you need to use a MEDIUM-sized saucepan versus a small pan).

Continue to whisk or stir to keep the bubbling down in the pan. If necessary, lift the pan off the heat for a second until the liquid and bubbles go back down, then put right back on the heat!

After the homemade chocolate syrup has boiled for 2 minutes, remove the pan from the heat. Stir in 1/8 teaspoon of vanilla extract, and then set the pan aside to allow the syrup time to completely cool.

You can see in the photo below how far up the sides of the pan the syrup rose while boiling. That is why you have to stay right there stirring while it is boiling (unless you want a boil-over and a big mess!).

Transfer The Syrup To An Airtight Container

After the homemade chocolate syrup has completely cooled, it is time to transfer it to a bottle or other airtight container. The total amount of syrup should measure about 2 cups.

Use a funnel to pour the syrup into an airtight container. I use a leftover name-brand chocolate syrup bottle I saved a while ago for this very purpose! Label the container and store the chocolate syrup in the refrigerator.

Enjoy Using The Easy Homemade Chocolate Syrup

Easy homemade chocolate syrup can be used to make classic chocolate milk or hot chocolate. It can also be used as a dessert topping, by drizzling it over ice cream or other decadent desserts.

I think you’ll be surprised how good it really is, and it’s very convenient to make it from the comfort of home using only a few common pantry ingredients!

I hope you have the opportunity to make this delicious chocolate syrup, and trust you’ll enjoy it, too! It’s a quick, easy and delicious alternative to store bought chocolate syrup!

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

Looking For More DESSERT Sauce Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful dessert sauces you will enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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

5 from 1 vote

Easy Homemade Chocolate Syrup

Prep Time

5 mins

Total Time

5 mins

Make Easy Homemade Chocolate Syrup in 5 minutes, with 4 common ingredients! Use for chocolate milk, desserts, etc.

Category: Dessert Sauce

Cuisine: All Cuisines

Keyword: homemade chocolate syrup

Servings: 32 Tablespoons (2 cups total)

Calories Per Serving: 50 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups granulated sugar
⅓ cup cocoa powder
1 cup boiling water
⅛ teaspoon vanilla extract

US Customary - Metric

Instructions

Place sugar, cocoa powder, and boiling water in a Medium-sized saucepan. Whisk or stir ingredients well. Bring them to a boil on Medium-Low heat. Once boiling, continue to boil for 2 minutes, whisking often.
IMPORTANT: Do not step away from the stove while the syrup is boiling! When the syrup boils, it will rise in the saucepan (this is why you need a MEDIUM-sized saucepan versus a small pan). Continue to whisk or stir to keep the bubbling down in the pan. If necessary, lift the pan off the heat for a second until the liquid and bubbles go back down, then put right back on the heat!
After syrup has boiled for 2 minutes, remove the pan from the heat. Stir in vanilla, then set the pan aside to allow syrup time to cool completely.
Once completely cooled, transfer syrup to a bottle or other airtight container. Store in refrigerator until ready to use. Enjoy!

Nutrition Facts

Easy Homemade Chocolate Syrup

Amount Per Serving (1 Tablespoon)

Calories 50 Calories from Fat 2

% Daily Value*

Fat 0.2g0%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.004g

Monounsaturated Fat 0.04g

Sodium 1mg0%

Potassium 14mg0%

Carbohydrates 13g4%

Fiber 0.3g1%

Sugar 12g13%

Protein 0.2g0%

Calcium 1mg0%

Iron 0.1mg1%

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

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02
Jul
2024

Classic Peanut Butter Cookies

categories: Cookies, Desserts

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Make Classic Peanut Butter Cookies for a delicious treat! This simple recipe will yield 3 dozen of these much-loved cookies.

When I was growing up, my Mom would often bake cookies for our family. Most of the time she made chocolate chip, oatmeal, and peanut butter cookies. They were family favorites, and I loved them all!

It dawned on me recently that I’ve posted recipes for oatmeal raisin cookies, and Mom’s chocolate chip cookies, but never a recipe for good ol’ classic peanut butter cookies using my Mom’s old recipe.

In the past I’ve posted a recipe for Flourless, 3 Ingredient Peanut Butter Cookies to my blog but never added one for traditional, easy to make peanut butter cookies the way my Mom made them. So today is the day!

Here’s how to make classic peanut butter cookies in under 30 minutes… they’re slightly crispy on the outside and soft on the inside, and they taste GREAT!

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

Make The Cookie Dough

To make the cookie dough, place creamy peanut butter, vegetable shortening, brown sugar, milk and vanilla extract in a large mixing bowl.

Beat these ingredients together using an electric mixer (or a stand mixer) until they are fully combined and smooth in texture. Add one large egg to the dough, and beat well, until it has been fully incorporated.

In a separate bowl, stir together all purpose flour, salt and baking powder until combined. Add these dry ingredients to the cookie dough batter, a little at a time, mixing well after each addition.

When fully combined, you will have peanut butter cookie dough. Ta Da! The dough will be fairly thick. Now you’re ready to shape the dough for the cookies!

Roll The Cookie Dough

Use a spoon or a small dough scoop (as shown in the photo below) to place a small amount of dough onto your hand. Roll the dough between the palms of your hands until it becomes a smooth ball, about 1″ in size.

If you make the dough balls 1″, you will end up with approximately 3 dozen cookies. This dough is very forgiving, so if necessary, pinch off some, or add more dough to adjust the size of the cookie dough balls and then re-roll.

Place the balls of dough on ungreased cookie sheets, making sure they are spaced about 2″ apart from each other. This helps the cookies to not “smash into each other” while baking.

Use the tines of a fork to press down on the top of each cookie, then turn the fork a quarter turn and press down again to form a criss-cross pattern on the surface of each cookie.

Bake The Classic Peanut Butter Cookies

Bake the classic peanut butter cookies at 375°F. for 7-8 minutes. When done, the cookies should be golden brown around the edges, and fairly soft in the middle (they will firm up more as they cool).

Let the cookies cool (still on the baking sheet) for about 2 minutes, then carefully transfer them with a spatula from the cookie sheet onto a wire rack to finish cooling.

Who Wants A Cookie?

Once the classic peanut butter cookies have cooled completely, they are ready to be served and enjoyed! The outside is slightly crisp, and the cookies are nice and soft inside.

Grab a glass of milk (or a mug of coffee or tea), sit back, and gobble up these absolutely delicious cookies! They are really tasty, and I am confident you’re going to like them.

You can also freeze these cookies (to save some for another day) by wrapping them very well and storing them in the freezer in an airtight container. When you’re ready to gobble up more cookies, simply thaw them and go for it!

I hope you have the opportunity to make these yummy cookies for yourself and for those you love. They really have great flavor, and truly are super easy to make!

Thank you for taking time out of your busy day to stop by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More COOKIE Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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Original recipe source: unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Classic Peanut Butter Cookies

Prep Time

12 mins

Cook Time

8 mins

Total Time

20 mins

Make Classic Peanut Butter Cookies for a delicious treat! This simple recipe will yield 3 dozen of these much-loved cookies.

Category: Dessert

Cuisine: American

Keyword: classic peanut butter cookies

Servings: 36 cookies (approx.)

Calories Per Serving: 112 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

¾ cup creamy peanut butter (don't use all natural)
1¼ cup dark brown sugar can substitute light brown sugar
½ cup vegetable shortening
3 Tablespoons milk
1 Tablespoon vanilla extract
1 large egg
1¾ cups all purpose flour
¾ teaspoon baking powder
¾ teaspoon salt

US Customary - Metric

Instructions

Preheat oven to 375℉.
Place peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat together using an electric mixer (or stand mixer) until fully combined and smooth. Add egg; beat well, until fully incorporated into the batter.
In separate bowl, combine flour, salt and baking powder. Add to the cookie dough batter, a little at a time, mixing well after each addition.
Use a spoon or small cookie scoop to place small amount of dough onto your hand. Roll dough between the palms of your hands until it becomes a smooth ball, about 1" in size. The dough is very forgiving, so if necessary, pinch off more or add dough to adjust the size of the cookie dough balls and then re-roll.
Place dough balls on ungreased cookie sheets, about 2" apart. Use the tines of a fork to press down on the top of each cookie, then turn the fork a quarter turn and press down again to form a criss-cross pattern on the surface of each cookie.
Bake cookies at 375°F. for 7-8 minutes. Cookies should be golden brown around the edges, and fairly soft in the middle. Let cookies cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely before serving. Enjoy!

Nutrition Facts

Classic Peanut Butter Cookies

Amount Per Serving (1 cookie)

Calories 112 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Trans Fat 0.4g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 5mg2%

Sodium 76mg3%

Potassium 60mg2%

Carbohydrates 13g4%

Fiber 0.4g2%

Sugar 8g9%

Protein 2g4%

Vitamin A 10IU0%

Calcium 16mg2%

Iron 0.5mg3%

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

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28
Jun
2024

Honey Almond Iced Latte

categories: Beverages

3 Shares

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Craving a Honey Almond Iced Latte? No problem! Make 2 servings to refrigerate and enjoy whenever you want one! Recipe is easy and delicious! Today I want to share a recipe for an ice cold latte you can pre-mix and keep on hand in the refrigerator! You know those times when you’re too busy working from home or facing loads of laundry and other chores, but don’t want to go out and BUY ONE?

This is for THAT moment. Pre-mix a couple (or more) honey almond lattes, and store them (without ice) in the refrigerator. It’s a great money-saving option for a cold beverage I like to have around!

As I was writing this, I remembered I had some in our refrigerator, so I ran downstairs, made one quickly and sipped on it while working on this blog post. Truth!

All you need to do when you want a honey almond iced latte is add crushed ice to a cup, pour the latte “mix” in, and top with whipped cream and cinnamon (optional, but oh so good)! Here’s how to make it.

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

Prepare The Latte “Mix”

This recipe makes TWO servings, but can be easily increased to make as many as you wish. For every two servings, you will need a 16 ounce, pint sized container or canning jar (with a lid).

Brew 1 cup of very strong coffee OR espresso (if you have access to espresso). Pour the hot coffee into a pint jar (or other airtight container).

Immediately stir 2½ Tablespoons of raw honey into the hot coffee. Continue stirring until the honey has melted and been blended into the hot coffee.

Add ¾ cup of unsweetened plain almond milk and stir well, to combine. The liquid in the pint jar should almost reach the very top.

Time For The Refrigerator!

Top the jar with a flat lid, then screw on the band. Label the jar and place it in the refrigerator to chill for up to 2-3 days.

I like to make mine this way, because I don’t like it when cups of crushed ice get watered down by slightly warm coffee. UGH. This way the latte “mix” is very cold and ready to use whenever I want it!

Make A Honey Almond Iced Latte

When you are ready to enjoy a nice cold latte, fill a glass with crushed ice. Pour HALF of the jarred latte liquid over the ice.

Adding a topping to the iced drink is optional, of course, but I highly recommend it for BEST FLAVOR! I love the taste Saigon cinnamon adds to this latte, but regular ground cinnamon can be used, as well.

Spray a small amount of whipped cream on top of the drink, then lightly sprinkle with the ground cinnamon. That’s it! All that is left to do is sip and enjoy your delicious honey almond iced latte!

I hope you try this low calorie honey almond iced latte and find it convenient to have in your refrigerator when the craving for one hits!

I think they’re really good and find that keeping the latte mixture on hand in the refrigerator is an “easy go-to” for a quick iced coffee fix in the middle of the day.

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

Looking For More BEVERAGE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious cold and hot beverage recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Honey Almond Iced Latte

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Craving a Honey Almond Iced Latte? No problem! Make 2 servings to refrigerate and enjoy whenever you want one! Recipe is easy and delicious!

Category: Beverage

Cuisine: All Cuisines

Keyword: honey almond iced latte

Servings: 2

Calories Per Serving: 95 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup STRONG brewed coffee or espresso
2½ Tablespoons raw honey
¾ cup unsweetened plain almond milk

To serve: (garnish is optional, but highly recommend)

½ cup crushed ice* * for each latte cup
1 spray aerosol whipped cream* *for each latte
¼ teaspoon Saigon cinnamon* *sprinkled/divided between 2 lattes

US Customary - Metric

Instructions

If storing in a canning jar, for every 2 servings, you will need a 16 oz. pint canning jar (or container) with a lid.
Brew 1 cup of very strong coffee OR espresso. Pour the hot coffee into a pint jar (or other airtight container). Immediately stir honey into the hot coffee. Continue stirring until the honey has melted and blended into the hot coffee.
Add almond milk and stir well, to combine. Liquid in pint jar should almost reach the top. Cover jar or container with lid. Label jar; refrigerate up to 2-3 days.
To serve, fill an 8 oz. glass with crushed ice. Pour HALF of latte mix over ice. Top with whipped cream (if desired), then lightly sprinkle with ground cinnamon. Enjoy!

Nutrition Facts

Honey Almond Iced Latte

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

Calories 95 Calories from Fat 9

% Daily Value*

Fat 1g2%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 125mg5%

Potassium 73mg2%

Carbohydrates 22g7%

Fiber 0.5g2%

Sugar 22g24%

Protein 1g2%

Vitamin A 1IU0%

Vitamin C 0.1mg0%

Calcium 119mg12%

Iron 0.1mg1%

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

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25
Jun
2024

Classic 5 Cup Salad

categories: Salads

4 Shares

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Make delicious Classic 5 Cup Salad in a few minutes then refrigerate overnight! This cold, sweet salad only has 5 ingredients (1 cup each)!

I grew up eating this salad often whenever my mom would make it for our family and have always enjoyed it. This salad has been around for a LONG time, and I’m pretty sure it’s a classic recipe because it tastes good, and is ridiculously simple to make!

Classic 5 Cup Salad gets its traditional name because (wait for it)… it only has 5 ingredients, and each ingredient measures 1 cup. Pretty basic, right? Ha Ha!

Anyways, this salad is cold and sweet which is perfect for any time of the year, but especially on hot days. Mix it together in only a few minutes, then put it in the refrigerator overnight. The next day you have a nice and sweet, cold, yummy salad. Here’s how to make it.

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

Prepare The Classic 5 Cup Salad

This salad is SO EASY to make! In a large bowl, place 1 cup (canned/drained) mandarin oranges, 1 cup (canned/drained) pineapple chunks, 1 cup shredded coconut, and 1 cup miniature marshmallows. Stir until they’re combined.

The last ingredient to be added is 1 cup of sour cream. I use light sour cream for less calories, but regular or light sour cream both work well in this salad.

Even though it sounds weird to add sour cream to the fruit salad, after it has chilled, you’ll be surprised how the sour cream sweetens from extended contact with the fruit and coconut.

Stir the sour cream into the salad, until all ingredients are fully combined. A now you have just made a Classic 5 Cup Salad! See how simple it is to make?

Refrigerate The Finished Salad – Important!

Now for the IMPORTANT PART! Spoon the salad into an airtight container (with a lid). Cover the container and place the classic 5 cup salad in the refrigerator overnight (or for at least 8 hours).

TIP: The long chilling time allows the mandarin oranges, pineapple, coconut and marshmallows to sweeten the sour cream, which is necessary for best flavor and results.

Time To Enjoy The Classic 5 Cup Salad

After the classic 5 cup salad has been refrigerated overnight, and the flavors have had plenty of time to “mingle”, the salad is ready to be enjoyed!

Grab a serving spoon and give the salad a quick stir, then scoop up a big bite! As written, this recipe is enough for 8 small servings, but if you want a larger amount per serving… go for it!

This salad is delicious, refreshing, and the ingredients come together to create a unique, chilled, sweet and colorful salad. YUM!

If you haven’t made this salad before, I hope you have the opportunity to do so. It’s an easy to make salad I’m confident you’ll enjoy!

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

Looking For More “SWEET” SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several other delicious “sweet” salad recipes you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Classic 5 Cup Salad

Prep Time

5 mins

Cook Time

0 mins

Overnight Refrigeration Time (8 hrs.)

0 mins

Total Time

5 mins

Make delicious Classic 5 Cup Salad in a few minutes then refrigerate overnight! This cold, sweet salad only has 5 ingredients (1 cup each)!

Category: Salad/Side Dish

Cuisine: American

Keyword: classic 5 cup salad

Servings: 8 small servings

Calories Per Serving: 146 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup mandarin oranges (canned) drained
1 cup chunk pineapple (canned) drained
1 cup shredded coconut
1 cup miniature marshmallows
1 cup light sour cream

US Customary - Metric

Instructions

Place mandarin oranges, pineapple chunks, shredded coconut, and miniature marshmallows in a bowl. Stir until combined.
Add sour cream; stir until all ingredients are fully combined.
Transfer salad into an airtight container (with a lid). Cover container; and refrigerate salad overnight (or for at least 8 hours). TIP: Long refrigeration time allows mandarin oranges, pineapple, coconut and marshmallows to sweeten the sour cream, necessary for best flavor and results.
After overnight refrigeration, give the salad a quick stir, then serve! Refrigerate any leftovers in covered container. Enjoy!

Nutrition Facts

Classic 5 Cup Salad

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

Calories 146 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 5g31%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 10mg3%

Sodium 59mg3%

Potassium 176mg5%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 15g17%

Protein 2g4%

Vitamin A 275IU6%

Vitamin C 10mg12%

Calcium 56mg6%

Iron 0.4mg2%

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

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

21
Jun
2024

Lime Brown Butter Shrimp

categories: Main Dishes, Seafood

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Lime Brown Butter Shrimp is a simple, yet delicious dish! Large sautéed shrimp with butter, lime zest, garlic and spices is served over rice!

Do you enjoy eating shrimp? We do, and I’ve enjoyed making many different recipes featuring shrimp over the years! Today I want to share a delicious recipe for Lime Brown Butter Shrimp I believe you’re going to love!

The recipe itself is fairly simple to make. Butter is cooked in a skillet until it becomes “browned” (with a slightly nutty flavor), then the butter is infused with the finely grated zest from one lime. This adds a pop of citrus flavor that adds great taste to this dish.

The shrimp is cooked with seasonings (garlic, chili powder, cumin, salt and pepper) and a small amount of the browned butter until done. All the remaining browned lime butter is added to the cooked shrimp and heated through, and then served over rice.

That’s it! This shrimp dish is absolutely delicious, and truly is quite simple to make. Here’s how to prepare this yummy dish.

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

First Things First

To start, get all the ingredients together. You will need butter, a pound of large shrimp, fresh thyme leaves, lime zest, minced garlic, chili powder, ground cumin, salt and pepper.

Place the shrimp on several layers of paper towels, and then blot them with another paper towel, to remove excess moisture.

Brown The Butter

Place 4 Tablespoons of butter in a large skillet and heat it on LOW heat until it has melted. Stir in fresh thyme leaves and continue cooking on LOW heat, stirring often, for 5 minutes, or until the butter becomes light brown in color and has a nutty aroma.

Remove the skillet from the heat and stir all of the lime zest into the browned butter mixture until incorporated. Pour the butter into a small bowl, but leaving about 2 teaspoons in the skillet.

Using the same skillet (with that tiny amount of butter in it), add the minced garlic. Sauté the garlic, stirring often, for about 1 minute. Be careful to not allow the garlic to burn or it can become bitter.

Now it’s time to cook the shrimp! Place the shrimp into the hot skillet in a single layer.

Season And Cook The Shrimp

Sprinkle the shrimp with the chili powder, ground cumin, salt and pepper, then stir until each shrimp is well coated with spices.

Lay the shrimp back out in a single layer and cook them for about 2 minutes, then turn the shrimp to the other side. Continue cooking until they have turned pink, are cooked through, and are no longer translucent in color.

The total cooking time will be between 3-4 minutes. Be sure to not overcook the shrimp because this can lead to them being “rubbery” in texture and you really don’t want that.

Pour the remaining browned butter lime mixture back into the skillet, and stir gently to coat the shrimp with the butter sauce.

Stir the browned butter in only until reheated (less than a minute), and then the lime brown butter shrimp is done! Remove the skillet from the heat and serve immediately.

Serve The Lime Brown Butter Shrimp

To serve, place a bed of white or brown rice on each serving plate, then top each portion with about 5-6 large shrimp. Drizzle with some of remaining sauce.

This one pound bag of large shrimp yielded 5 large shrimp per serving (four servings total), but sometimes you can end up with 6 per serving depending on the provider.

Garnish each portion with a fresh lime wedge, which adds another pop of flavor when squeezed over the shrimp! Serve immediately while hot… and enjoy this delicious meal.

I hope you have a chance to enjoy some Lime Brown Butter Shrimp, and trust you’ll enjoy it as much as we do! It really is quite easy to make but it has delicious flavor!

Thanks for stopping by, and I invite you to come back again soon for more delicious recipes! Take care, may God bless you, and have a GREAT day!

Looking For More SHRIMP 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 delicious shrimp recipes to check out, including:

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Recipe adapted from Lindsay, at: https://pinchofyum.com/orange-brown-butter-shrimp

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Lime Brown Butter Shrimp

Prep Time

8 mins

Cook Time

12 mins

Total Time

20 mins

Lime Brown Butter Shrimp is a simple, yet delicious dish! Large sautéed shrimp with butter, lime zest, garlic and spices is served over rice!

Category: Main Dish, Seafood

Cuisine: All Cuisines

Keyword: lime brown butter shrimp

Servings: 4

Calories Per Serving: 199 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 Tablespoons butter = ½ stick
½ teaspoon fresh thyme leaves
1 lime zest of
1¼ teaspoons minced garlic
1 pound large raw shrimp deveined, tail removed (about 20-25)
¼ teaspoon chili powder
⅛ teaspoon ground cumin
⅛ teaspoon salt and pepper (each) + more if needed, to taste
4 thin lime slices *optional garnish for each serving*

US Customary - Metric

Instructions

Place shrimp on paper towels; blot them with a paper towel, to remove excess moisture. Set aside.
Place butter in a large skillet; heat on LOW heat until melted. Stir in fresh thyme leaves; continue cooking on LOW heat, stirring often, for 5 minutes, or until butter is light brown in color and has a nutty aroma. Remove skillet from heat; stir in lime zest until incorporated. Pour the butter into a small bowl, leaving about 2 teaspoons in the skillet.
Using same skillet (with 2 t. browned butter in it), add garlic. Sauté garlic, stirring often, for 1 minute. Do not allow garlic to burn or it can become bitter.
Add shrimp to the hot skillet in one layer. Sprinkle with chili powder, cumin, salt and pepper. Stir until shrimp is coated with spices. Lay shrimp in a single layer; cook for 2 minutes, then turn shrimp to the other side. Continue cooking 1-2 minutes until they've turned pink, are cooked through and no longer translucent.
Pour remaining browned butter back into the skillet; stir gently to coat shrimp. Cook only until reheated (less than a minute). Remove from heat; serve on a bed of rice, garnished with a lime slice. Enjoy!

Recipe Notes

NOTE: The caloric calculation does not include the rice (served under the shrimp), as different types may be used (white, brown, etc.).

Nutrition Facts

Lime Brown Butter Shrimp

Amount Per Serving (1 g)

Calories 199 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 213mg71%

Sodium 300mg13%

Potassium 313mg9%

Carbohydrates 1g0%

Fiber 0.2g1%

Sugar 0.1g0%

Protein 23g46%

Vitamin A 400IU8%

Vitamin C 1mg1%

Calcium 80mg8%

Iron 1mg6%

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

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