The Grateful Girl Cooks!

02
Nov
2020

Lemon Parmesan Orzo

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Looking for an easy, light, yummy side dish your family will enjoy? Try Lemon Parmesan Orzo, (serves 4), and it’s ready in under 15 minutes!

We sure do love orzo. I try to always keep a box of it handy, because it is a simply made side dish that can be enhanced and flavored in many different ways. If you are unfamiliar with this rice-shaped pasta, you can learn more about it here.

Today I want to share with you a recipe I found in an old cookbook of mine from Southern Living (in a Christmas edition from 2006). It features orzo pasta, cooked in broth (for added flavor), then enhanced with lemon juice, lemon zest, butter, pepper and Parmesan cheese.

I adapted the original recipe slightly to make 5 servings. Lemon Parmesan Orzo tastes WONDERFUL, and is a big hit in our home, whether served with beef, chicken, pork or fish. Here’s how to make it:

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

Prepare The Orzo

Bring chicken broth to a full boil (on medium heat) in a large saucepan. Once boiling, add the uncooked orzo pasta, and stir it in.

Cook the orzo uncovered on medium-low heat for 9-11 minutes, until the orzo is tender, and the broth has been absorbed into the pasta.

Stir often while it cooks, so the orzo doesn’t “stick” to the bottom of the pan, as the broth is absorbed.

While The Orzo Cooks

While the orzo pasta cooks, prep the remaining ingredients. Just as soon as the orzo is finished cooking, these ingredients need to be ready to quickly add to the orzo while it is HOT.

Finely grate Parmesan cheese (fresh is best), melt the butter, and finely grate the lemon peel (zest), and measure out the fresh lemon juice. Have these ingredients close by, so you’ll be ready to roll when the pasta is finished cooking.

**To get the lemon zest: If you don’t have a microplane (seen below), grate the yellow peel of the lemon with the smallest opening on a box grater. Do not grate the white part of the peel, because it can be bitter.

Add Final Ingredients To The Cooked Orzo

When the orzo is finished cooking, the broth will have been fully absorbed, and it will be tender to the bite. Quickly add the remaining ingredients while the pasta is really hot.

Pour in the melted butter, followed by the lemon juice, finely grated Parmesan cheese, and the lemon zest.

Stir the ingredients in immediately, so the heat from the orzo melts the Parmesan cheese. When it’s fully mixed, and the cheese has melted, it’s ready to serve.

Time To Serve The Lemon Parmesan Orzo!

Once all the ingredients are combined, transfer the lemon Parmesan orzo to a serving bowl. Sprinkle the remaining Parmesan cheese on top.

If desired, garnish with a few lemon peel strips and fresh parsley (optional). Serve while hot, and enjoy!

We recently enjoyed lemon Parmesan orzo served as a side dish with grilled halibut with mango peach salsa, and some fresh green beans from our garden.

I hope you have the opportunity to make this delicious side dish for your family or friends. It really is delicious, and I am confident it will be a wonderful accompaniment to many of your favorite meals.

Thank you for stopping by, and I hope you choose to come back soon. Have a wonderful day friends, and take care.

Looking For More SIDE DISH Recipes?

You can all of my side dish recipes in the Recipe Index, which is located at the top of the page. I have lots of them to choose from, including:

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Original recipe source: The cookbook “Christmas with Southern Living 2006”, published by Oxmoor House, page 28

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Lemon Parmesan Orzo

Prep Time

3 mins

Cook Time

11 mins

Total Time

14 mins

Looking for an easy, light, yummy side dish your family will enjoy? Try Lemon Parmesan Orzo, (serves 4), and it's ready in under 15 minutes!

Category: Side Dish

Cuisine: American

Keyword: lemon Parmesan orzo

Servings: 4

Calories Per Serving: 210 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups chicken broth
5 ounces uncooked orzo pasta
1 Tablespoon butter , melted
2 teaspoons lemon zest
2 teaspoons fresh lemon juice
⅓ cup finely grated Parmesan cheese (fresh is best)
⅛ teaspoon ground black pepper
2 Tablespoons additional Parmesan cheese (for garnish)

US Customary - Metric

Instructions

Bring chicken broth to a full boil (medium heat) in a large saucepan. Once boiling, add uncooked orzo, and stir. Turn heat down to medium-low. Cook uncovered for 9-11 minutes, stirring often to prevent sticking, until the orzo is tender, and broth has been absorbed. *While the orzo cooks, prep remaining ingredients.
When orzo is finished, the broth should be fully absorbed, and orzo will be tender. Quickly add melted butter, lemon zest and juice, grated Parmesan cheese, and black pepper while pasta is hot. Stir to combine, until cheese has melted.
Transfer orzo to a serving bowl. Sprinkle with remaining Parmesan cheese. If desired, garnish with a few lemon peel strips and fresh parsley (optional). Serve hot, and enjoy!

Nutrition Facts

Lemon Parmesan Orzo

Amount Per Serving (1 g)

Calories 210 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Cholesterol 17mg6%

Sodium 623mg27%

Potassium 183mg5%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 1g1%

Protein 9g18%

Vitamin A 181IU4%

Vitamin C 10mg12%

Calcium 135mg14%

Iron 1mg6%

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

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28
Oct
2020

Butterscotch Fudge Krispy Bars

categories: Bar Cookies, Desserts

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Butterscotch Fudge Krispy Bars are a yummy treat, with crunchy layers of puffed rice cereal, butterscotch chips, peanut butter and chocolate!

If you’re on the lookout for a great tasting dessert bar or snack, I would love to recommend to you these butterscotch fudge krispy bars! I first tried them over 25 years ago when my sweet friend Dawn made a batch and shared them with our family. After my first bite I was hooked! They are absolutely delicious (and addicting, I might add).

I finally got around to making and photographing these yummy bars again, to share her fantastic recipe on my blog. So I whipped up a batch, and “forced” myself to enjoy several of them… you know for “quality control”! Luckily for us (and our waistlines), our oldest son had evacuated to our home as a precaution during the recent Oregon wildfires, so he definitely helped gobble them up, too!

They are ALWAYS a huge hit, and I am happy to be sharing my friend’s easy recipe today. Here’s how to make ’em:

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

How To Make Butterscotch Fudge Krispy Bars

In a large saucepan, cook butterscotch chips and peanut butter on LOW heat only until melted, stirring continually. Remove the pan from the heat. Pour in the crisped rice cereal immediately.

Stir well, to combine the ingredients. The mixture will be THICK. Just keep stirring until all the rice cereal is coated. While the mixture is still warm, divide it in half. Press HALF of the mixture into a well buttered or greased dish (use 8×8 dish if making as written, or a 9×13 dish for a double batch). Keep the other reserved half of this mixture in the saucepan, at room temp.

Use the back of a spoon to firmly press the mixture down into the pan to form a solid, dense layer. Set the pan with the krispy layer into the freezer to chill and solidify while you make the chocolate fudge layer.

Make The Chocolate Fudge Layer

Now it’s time to make the middle chocolate fudge layer. Use a double boiler for this step. No double boiler? Do this: Place a small pan with the chocolate chips on top of a larger pan (half full of gently boiling water) on the stove. The small pan will “rest” on top of the lightly boiling water of the larger pan. Be careful not to let any water from the bottom pan get into the chocolate chips or they will “seize up” (not good).

Stir the chocolate chips until they have fully melted, then remove the pan from the heat. Once the melted chocolate is off the heat, quickly stir in powdered sugar, butter and then water. Stir well, to melt the butter, and continue stirring until smooth.

Layer Fudge Filling And Then Butterscotch Krispy Mixture

Remove the dish with the krispy layer from the freezer, and immediately spread the chocolate fudge over the top. Use the back of a spoon, knife, or offset spatula to evenly spread the chocolate to fully cover the bottom layer.

Now take the reserved butterscotch krispy mixture, and carefully spread it over the fudge layer, fully covering the chocolate layer. Press this layer together to form a firm top layer. Now you have three distinct layers of butterscotch fudge krispy bars! Place the bars into a refrigerator to chill, until firm (about 30 minutes or so).

Time To Eat Some Butterscotch Fudge Krispy Bars!

Once the butterscotch fudge kripsy bars are fully chilled and firm, they can be cut into portions for serving. Crunchy, sweet, and flavored with chocolate, butterscotch and peanut butter, you’re gonna love them, and might regret not making a DOUBLE BATCH!!

This is such a yummy dessert (or snack). It’s truly hard to not devour them all! The bars hold their shape really well, and have amazing flavor! Store any leftovers, covered, at room temperature. They do not have to be refrigerated after they have been cut, and will stay wonderfully delicious for days!

I sure hope you will have the opportunity to make this dessert. I can’t say enough good things about these treats… they are an all around family favorite! Thank you for stopping by my blog today, and I trust God will bless you and those you love.

Looking For More Bar Cookie Recipes?

You can find all of my bar cookie recipes (and other desserts) in the Recipe Index, which is located at the top of the page. I have quite a few, including:

Don’t Miss A Recipe!

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: my friend Dawn Lindquist

0 from 0 votes

Butterscotch Fudge Krispy Bars

Prep Time

15 mins

Cook Time

0 mins

Refrigeration Time (inactive)

45 mins

Total Time

1 hr

Butterscotch Fudge Krispy Bars are a yummy treat, with crunchy layers of puffed rice cereal, butterscotch chips, peanut butter and chocolate!

Category: Dessert

Cuisine: American

Keyword: butterscotch fudge krispy bars

Servings: 16

Calories Per Serving: 204 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 ounces butterscotch chips
½ cup creamy peanut butter
4 cups puffed rice cereal , (i.e.) Rice Krispies

For Chocolate Fudge Layer:

6 ounces semi-sweet chocolate chips
½ cup powdered sugar
2 Tablespoons butter, softened
1 Tablespoon water

US Customary - Metric

Instructions

Layer #1-Butterscotch Krispy- In large saucepan, cook butterscotch chips and peanut butter on LOW heat until melted, stirring often. Remove pan from heat; add crisped rice cereal. Stir well, to combine until all cereal is coated. While warm, divide mixture in half. Press HALF of the mixture into a well buttered or greased dish, (setting aside other half of mixture in saucepan for later-Layer #3). Firmly press mixture down into dish to form solid layer. Set dish in freezer to chill/solidify.
Layer #2 Chocolate- Use double boiler OR place small pan with chocolate chips on top of larger pan (half full of gently boiling water) on stove. Small pan will "rest" on top of hot water in larger pan. Don't let water from the bottom pan get into chocolate chips. Stir chocolate until melted; remove pan from heat. Immediately stir in powdered sugar, butter and water, stirring until smooth. Remove dish with krispy layer from freezer; spread chocolate on top to fully cover.
Layer #3 Reserved Krispy Mixture- Take reserved butterscotch krispy mixture; spread it out to cover chocolate. Press krispy mixture together to form firm top layer. Chill bars in refrigerator until very firm (approx. 30 minutes).
Serve- Cut chilled bars into 16 servings (or 32, if doubling recipe), serve, and enjoy. Store leftovers (covered) at room temp.

Nutrition Facts

Butterscotch Fudge Krispy Bars

Amount Per Serving (1 bar)

Calories 204 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Cholesterol 5mg2%

Sodium 129mg6%

Potassium 121mg3%

Carbohydrates 26g9%

Fiber 1g4%

Sugar 18g20%

Protein 3g6%

Vitamin A 525IU11%

Vitamin C 4mg5%

Calcium 10mg1%

Iron 3mg17%

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

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24
Oct
2020

Scalloped Potatoes For Two

categories: Side Dishes, Vegetable Dishes

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Scalloped Potatoes For Two is an easy to make, delicious side dish, featuring golden potato slices baked in a creamy Parmesan/garlic sauce.

I don’t know about you, but we sure do enjoy potatoes! They are such a versatile veggie which can be transformed from simple and baked to other incredible tasting dishes like this one! These potatoes are simple to prepare, yet have wonderful flavor, and would be a great compliment to most chicken, beef or pork dishes.

I found the recipe on a desk calendar (for foodies) that our youngest son’s girlfriend gave me almost a year ago, and thought it sounded yummy. Yep.. it was, and now we enjoy this hearty side dish any time we want.

I want to share with you a wonderfully tasty recipe for scalloped potatoes for two, that my husband and I enjoy. Since we are “empty-nesters”, often I find that recipes (for 2) are the perfect solution for meals that are “just right” for us. This recipe is outstanding, and can be baked in mini 6 inch skillets (as shown) or in a small baking dish.

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

Make The Sauce

In small skillet or saucepan, melt the butter. Once it has melted, add the minced garlic, and continue cooking (stirring constantly) for one minute on medium-low heat, just until the garlic is barely brown. Be careful NOT to overcook the garlic, as it can become bitter, if burned!

Whisk flour, salt and black pepper into the butter and garlic mixture, until the flour has been fully incorporated.

Drizzle the milk into the sauce, while whisking at the same time. Once all the milk has been whisked into the sauce, bring the mixture to a boil, continuing to stir as it cooks. Bring to a boil, then remove the sauce from the heat, and set aside. The sauce will have thickened slightly.

Assembling The Scalloped Potatoes For Two

Now it’s time to prepare the potatoes. I used some German butterball potatoes from our little garden. See how yellow they are? You can also use Yukon gold potatoes just as easily in this recipe. Yukon gold potatoes are more easily found in grocery stores.

Peel, then slice the potatoes thinly (1/8″ thick), and spread them out in a buttered or greased baking dish (or 2 mini-skillets). Pour the creamy garlic sauce over the top of the potatoes, dividing evenly between skillets (if using). Sprinkle with grated Parmesan cheese. Now it’s time to bake these little beauties!

Bake The Scalloped Potatoes For Two

Bake the potatoes (uncovered) in a preheated 350°F oven for 50-60 minutes. Mine typically take right about 50 minutes, but oven temps can vary widely, so I recommend checking on them at the 50 minute mark. The scalloped potatoes for two are done once the surface is golden brown, potatoes are tender, and the sauce is bubbly around the edges.

Sprinkle the potatoes with chopped fresh parsley (if desired), and let the potatoes cool on a wire rack for 2-3 minutes before serving. You CAN serve them right from their pans (or mini-skillet) if desired, but I like to remove them for serving. If using mini-skillets, run a butter knife around the edges after they’ve cooled for a few minutes, then lift the entire serving out of the skillet, and transfer to plates.

Time To Eat!

You can see a single serving of the scalloped potatoes for two below, after being removed from the mini-skillet. If you’re careful, the entire portion can be removed in one piece! We enjoyed our scalloped potatoes served with garden cherry tomatoes, green beans, and awesome grilled pork chops!

The potatoes are scrumptious, creamy, tender, and full of flavor! We really enjoy this side dish, and sincerely hope you do, too!

Thank you very much for stopping by today. I hope you have the opportunity to try this delicious veggie side dish. Whether you cook them in cast iron mini-skillets or in a traditional baking dish, I am confident you will enjoy scalloped potatoes for two! I hope you will come back to this blog again soon. Take care, and have a GREAT day!

Looking For More POTATO Recipes?

You can find all of my side dish recipes in the Recipe Index, which is located at the top of the page. I have several delicious recipes featuring potatoes, 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 2020 “Tasty App Desk Calendar” and tasty.co/recipe/

5 from 1 vote

Scalloped Potatoes For Two

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

Scalloped Potatoes For Two is an easy to make, delicious side dish, featuring golden potato slices baked in a creamy Parmesan/garlic sauce.

Category: Side Dish, Vegetable

Cuisine: American

Keyword: scalloped potatoes for two

Servings: 2

Calories Per Serving: 346 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon butter
2 cloves garlic , minced
1 Tablespoon all purpose flour
1 cup low-fat milk
1 teaspoon salt
½ teaspoon ground black pepper
3 medium Yukon or butterball potatoes , peeled
2 Tablespoon grated Parmesan cheese
fresh parsley (optional, for garnish) , chopped

US Customary - Metric

Instructions

Preheat oven to 350°F. Grease or butter small baking dish (or mini-skillets).
Melt butter in small skillet/saucepan. Add garlic; Cook (stirring constantly) for one minute on medium-low heat, just until garlic is barely browned. Don't overcook garlic, as it can become bitter, if burned! Whisk flour, salt and pepper into butter/garlic, until flour is incorporated.
Drizzle milk into sauce, while whisking. Bring to a boil, stirring as it cooks. Once it begins boiling, remove from heat; set aside. Sauce will have thickened slightly.
Peel, then slice potatoes thinly (1/8" thick); spread them out in baking dish (or mini-skillets). Pour sauce over potatoes, dividing between skillets (if using). Sprinkle with Parmesan cheese.
Bake (uncovered) at 350°F for 50-60 minutes. Check them at 50 minutes, because oven temps can vary. Potatoes done once surface is golden brown, potatoes are tender, and sauce is bubbly around edges. Remove from oven. Sprinkle with parsley (if desired); let potatoes cool on wire rack for 2-3 minutes before serving. Serve and enjoy.

Recipe Notes

NOTE: You CAN serve potatoes right from the mini-skillets, if desired. To remove from mini-skillets, run a butter knife around edges after they've cooled a few minutes, then lift entire serving out of skillet; transfer to plates. Enjoy!

Nutrition Facts

Scalloped Potatoes For Two

Amount Per Serving (1 g)

Calories 346 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Cholesterol 29mg10%

Sodium 1361mg59%

Potassium 1239mg35%

Carbohydrates 55g18%

Fiber 6g25%

Sugar 8g9%

Protein 12g24%

Vitamin A 339IU7%

Vitamin C 51mg62%

Calcium 233mg23%

Iron 2mg11%

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

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21
Oct
2020

Lemon Ginger Salad Dressing

categories: Sauces and Dressings

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It’s easy to make flavor-filled Lemon Ginger Salad Dressing in a few minutes! This light dressing will compliment most mixed green salads.

Making homemade salad dressings at home is a simple way to most often save money, and KNOW exactly what is going into the finished product. Best of all, most homemade dressings are a cinch to make, including this Lemon Ginger Salad Dressing.

This light salad dressing is not only easy to make, it’s packed with flavor! I first tried it on a carrot salad, but have found the dressing is just as good on a mixed green salad. It has become a permanent member of the ol’ salad dressing rotation in our home. Here’s how easy it is to make:

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

What Is In Lemon Ginger Salad Dressing?

The recipe uses easy to find, common ingredients. The ingredients are extra virgin olive oil, rice vinegar, salt, honey, ginger, garlic and the juice and zest from one lemon.

How To Make Lemon Ginger Salad Dressing

Making this salad dressing is simple and pretty straightforward. Measure all ingredients EXCEPT FOR THE OLIVE OIL into a medium bowl. Stir well, to combine these ingredients. Slowly drizzle in the olive oil, whisking with a fork or wire whisk the entire time you are adding the oil. Pour oil with one hand, and whisk with the other!

Continue to whisk until the dressing has emulsified. Emulsified means that the olive oil has been incorporated so well into the other ingredients that it doesn’t separate (kind of like oil and water).

And just like that, your lemon ginger salad dressing is ready! Serve it on your favorite mixed green salad right away, OR you can cover the bowl and store it in your refrigerator until ready to serve.

Once refrigerated, the olive oil will thicken up slightly, so take it out of the fridge a few minutes before serving and whisk it, before drizzling it on a favorite green salad.

You don’t have to only use this salad dressing on green salads. Actually, one of my favorite ways to enjoy this dressing is drizzled onto a spiralized carrot salad. Wow… is THAT ever good!

I hope you enjoy this recipe for simple lemon ginger salad dressing. It makes a small amount (1/2 cup) of fresh dressing, but can easily be doubled. Thank you for stopping by, and I hope you visit again soon. Take care, and have a wonderful day, full of adventure and possibilities!

Looking For More SALAD DRESSING Recipes?

You can find all of my salad dressing recipes in the Recipe Index, located in the MENU toolbar at the top of the page. I have quite a few delicious ones, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Original recipe source: http://girlinthelittleredkitchen.com/2015/06/spiralized-carrot-salad-with-lemon-ginger-dressing/

5 from 1 vote

Lemon Ginger Salad Dressing

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

It's easy to make flavor-filled Lemon Ginger Salad Dressing in a few minutes! This light dressing will compliment most mixed green salads.

Category: Salad Dressing

Cuisine: American

Keyword: lemon ginger salad dressing

Servings: 6 (1 Tablespoon per serving)

Calories Per Serving: 86 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 large lemon (juice and zest)
1 teaspoon honey
1 inch piece of fresh ginger (peeled, finely minced)
1 medium garlic clove (peeled, finely minced)
1 Tablespoon rice vinegar
½ teaspoon salt
¼ cup extra virgin olive oil

US Customary - Metric

Instructions

Measure all ingredients EXCEPT FOR THE OLIVE OIL into a medium bowl. Stir to combine. Slowly drizzle in the olive oil, whisking with a fork or wire whisk the entire time you are adding the oil. Pour oil with one hand; whisk with the other! Continue to whisk until the dressing has emulsified.
Serve it right away, OR cover the bowl and store it in your refrigerator until ready to serve. Once refrigerated, olive oil will thicken slightly; take it out of the fridge a few minutes before serving and give it a good whisk before drizzling it on your favorite green salad. Enjoy!

Nutrition Facts

Lemon Ginger Salad Dressing

Amount Per Serving (1 Tablespoon)

Calories 86 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Sodium 194mg8%

Carbohydrates 2g1%

Sugar 1g1%

Protein 1g2%

Vitamin C 2mg2%

Iron 1mg6%

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

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17
Oct
2020

Sweet Spicy Salmon

categories: Main Dishes, Seafood

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Sweet Spicy Salmon is an easy-to-make, delicious seafood dish! Seasoned fillets are covered with a pineapple/Asian-inspired sauce and baked.

I really think you’re gonna love this totally EASY salmon dish. It is so simple to prepare in only a few minutes, and then into the oven it goes.

The end result is a flaky and delicious, baked salmon fillet, covered in a “not too sweet and not too spicy” delicious sauce. YUM! This recipe as written serves two, but can easily be doubled or tripled.

Basically you will lightly season the salmon, cover it with a simple flavorful sauce, bake it, and then put it under the broiler to crisp it before serving. Truly, it could not be any more simple than that!

We love salmon, and love this recipe for it, too, so I wanted to share it with you. Here’s how easy it is to make sweet spicy salmon:

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

Prepare The Salmon For Baking

Preheat your oven to 425° F. Line a baking dish (or small cookie sheet) with a large piece of aluminum foil. You will want the piece of foil to be much larger than the pan, so the edges can be turned up to “hold the sauce in” later.

Spray the foil lightly with non-stick baking spray. **NOTE: If doubling the recipe, you can use a rimmed cookie sheet to have room for the additional pieces of salmon.

Place skinless salmon fillets in the prepared dish, leaving about an inch between each one. Lightly sprinkle the top of the salmon fillets with salt and black pepper.

Drain pineapple rings, RESERVING THE JUICE FOR LATER. Slice pineapple rings in half. Place the halved rings around the long sides of the fillets, and in between the pieces.

Pull the foil up to “snuggle” the salmon so that any “runaway” sauce will be “held captive” in the pan, once added. Set the salmon aside while you make the sauce.

Make The Sauce

The sauce is a cinch to make. Place sweet Thai chili sauce (I use Mae Ploy), rice vinegar, soy sauce, brown sugar and pineapple juice (reserved from the can) in a small bowl. Whisk well, to combine the ingredients.

Spoon or pour the sauce over the top of each piece of salmon, to fully cover the surface of the fish. The foil will help “catch” any runoff sauce. Now the sweet spicy salmon is ready to bake!

Cooking The Sweet Spicy Salmon

BAKE the sweet spicy salmon, uncovered, at 425°F. for 12-15 minutes. This amount of time will vary due to the thickness of the fish YOU use. Check it at 12 minutes. The fish should be easily flaked with a fork when finished baking. Immediately switch your oven to the BROIL setting.

Place the pan under the broiler heating element. Broil the fish for 2-3 minutes or just until the top and edges begin to blacken and crisp up slightly. Remove the pan from the broiler.

If desired, garnish the salmon with chopped cilantro before transferring to serving plates. I recommend this, as the cilantro not only adds color, but additional flavor to this dish, as well.

Time To Serve The Sweet Spicy Salmon

Carefully transfer the sweet spicy salmon fillets (use a spatula) to serving plates when ready to serve. Place pineapple rings around the edges of the salmon. Spoon some of the sauce from the pan over each piece of salmon.

The salmon will be nice and flaky, and is so yummy I think you will gobble it up! You will also find that the fish (with the sauce) isn’t too spicy, after all.

The first time I made this dish, I thought it would be really spicy… NOPE! It’s perfect, and the sweet/spicy sauce compliments the salmon very well.

I really hope you have the opportunity to try this recipe for sweet spicy salmon. The recipe can be EASILY DOUBLED, and has a wonderful flavor.

Thanks for stopping by today. Have a wonderful day, and I sincerely hope you will come back again soon. Take care, and may God bless you and those you love.

Looking For More SALMON Recipes?

You can find all of my salmon recipes in the Recipe Index, which is located at the top of the page. I have quite a few (we love salmon!), 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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Original Recipe Source: Danelle, at: https://letsdishrecipes.com/sweet-and-spicy-pineapple-salmon/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Sweet Spicy Salmon

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Sweet Spicy Salmon is an easy-to-make, delicious seafood dish! Seasoned fillets are covered with a pineapple/Asian-inspired sauce and baked.

Category: Entree, Main Dish, Seafood

Cuisine: All Cuisines

Keyword: sweet spicy salmon

Servings: 2

Calories Per Serving: 335 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 6 ounce salmon fillets , no skin
salt/pepper, to season
4 canned pineapple rings , cut in half (JUICE RESERVED)
chopped cilantro (Optional, for garnish)

For Sauce:

¼ cup sweet Thai chili sauce (I used Mae Ploy)
1 Tablespoon rice vinegar
½ Tablespoon low sodium soy sauce
2 teaspoons brown sugar
⅛ cup reserved pineapple juice (from can)

US Customary - Metric

Instructions

Preheat oven to 425° F. Line a baking dish (or small cookie sheet) with a large piece of aluminum foil (larger than pans so edges can be turned. Spray lightly with non-stick baking spray. **NOTE: If doubling recipe, use rimmed cookie sheet to have room for additional pieces.
Place salmon in prepared dish; leave 1" between each one. Lightly sprinkle salmon with salt/pepper. Drain pineapple rings, RESERVING JUICE FOR LATER. Slice rings in half. Place halved rings around long edges of fillets, and in between. Pull foil up to "snuggle" salmon so that any "runaway" sauce will be "held captive" in foil, once added. Set aside.
Make sauce: Place sweet chili sauce, rice vinegar, soy sauce, brown sugar and pineapple juice (reserved from can) in a small bowl. Whisk well, to combine the ingredients. Spoon or pour sauce over the top of each salmon fillet, to cover surface.
BAKE, uncovered, at 425°F. for 12-15 minutes. Cooking time may vary slightly, due to thickness of fillets used. Check it at 12 minutes. The fish should easily flake with a fork when done. Immediately switch oven to the BROIL setting. Broil salmon for 2-3 minutes or just until the top and edges begin to blacken and crisp up slightly. Remove pan from oven. If desired, garnish each piece with chopped cilantro before transferring to serving plates.
Carefully transfer salmon (use a spatula) to plates to serve. Place pineapple rings around the edges. Spoon sauce from the pan over each piece. Serve, and enjoy!

Nutrition Facts

Sweet Spicy Salmon

Amount Per Serving (1 fillet)

Calories 335 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Cholesterol 94mg31%

Sodium 529mg23%

Potassium 853mg24%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 21g23%

Protein 34g68%

Vitamin A 68IU1%

Vitamin C 1mg1%

Calcium 20mg2%

Iron 1mg6%

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

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12
Oct
2020

Frosted Pumpkin Bars

categories: Bar Cookies, Desserts, Holidays!

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Frosted Pumpkin Bars are easy-to-make delicious treats, with cream cheese frosting, cinnamon, ginger and cloves, for a true taste of FALL!

I can’t say enough great things about these yummy pumpkin bars. They’re SO GOOD. I’ve made them for many years (over 20), since my good friend Carla gave me her recipe way back in October, 1999. This year I realized I hadn’t ever posted the recipe on my blog, so I whipped up another batch a few weeks ago, and took photos as I made them.

Our oldest son was staying with us for just over a week, because of the horrible Oregon wildfires and hazardous smoke that saturated our area. We have air conditioning/air filtering, and since he lived right at the evacuation zone, it was “easier for him to breathe” here. We were glad to have him here, so he could enjoy his “Mom’s cooking”, AND gobble up several of these frosted pumpkin bars.

They are ALWAYS a huge hit (especially this time of year), and are incredibly simple to prepare. Today I want to share the recipe with you, so you can enjoy them, too! Here’s how to make 16 frosted pumpkin bars:

SCROLL DOWN FOR A PRINTABLE RECIPE CARD AT THE BOTTOM OF THIS PAGE

Prepare The Batter

In a large bowl, beat softened butter for about 30 seconds until creamy. Add granulated sugar, and beat until the mixture is rather “fluffy” (about 2-3 minutes). Add pumpkin puree (NOT pumpkin pie filling), an egg, and vanilla extract to the bowl. Beat well, until fully incorporated. These are your “wet” ingredients for the pumpkin bars.

In a separate medium-sized bowl, whisk together the dry ingredients. This dry ingredient mixture includes flour, baking soda, salt, cinnamon, ginger and cloves. Add the dry ingredients to the wet ingredients, and beat until the ingredients are fully blended together. Now your batter for the frosted pumpkin bars is complete. Time to bake!

Time To Bake!

Evenly spread the pumpkin batter in an 8″x8″ greased or sprayed baking dish (bottom and sides). Bake the bars at 350°F for about 20-25 minutes. You will know the bars are done when a toothpick inserted into the top center comes out clean.

Once done, remove the pan from the oven, and place it on a wire rack to let the pumpkin bars cool. Let the bars FULLY cool before attempting to frost them! Trust me on this – if you try to frost them too soon, the heat will melt the butter and cream cheese in the frosting, which is not good. Just be patient and WAIT.

Make The Frosting For The Pumpkin Bars

While the pumpkin bars are cooling, whip up the cream cheese frosting. In a medium bowl, beat together cream cheese and softened butter until fully combined. Add vanilla extract and powdered sugar to the bowl, then beat on low, until smooth.

Once the pumpkin bars have TOTALLY COOLED, spread the cream cheese frosting over the top of the bars. Lightly sprinkle the frosting with ground cinnamon. Cover the pan, and place the pan of frosted pumpkin bars in the REFRIGERATOR to chill completely, in order to give the frosting time to firm up slightly.

Let’s Eat Some Frosted Pumpkin Bars!

After the frosting has chilled and had time to firm up a bit, slice the bars into 16 portions, and serve. Get ready to enjoy a yummy treat! The bars are filled with the flavors of Fall, thanks to the wonderful “warm” spices of cinnamon, cloves, and ginger.

YUM… they are soooo good. And the simple cream cheese frosting – don’t even get me started on that, cause I could eat it with a spoon! Store any uneaten frosted pumpkin bars, covered, in the refrigerator for up to 5 days, IF they last that long.

I really hope you will have the opportunity to try these absolutely delicious frosted pumpkin bars! They are a wonderful tasting dessert your family and friends will love. If you enjoy these pumpkin bars, be sure to check out my recipe for a pumpkin cream cheese roll! It’s a delicious and a beautiful dessert, that is perfect for the holidays.

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

Looking For More BAR COOKIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few, delicious bar cookie recipes I think you will 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: my dear friend, Carla Merrill

0 from 0 votes

Frosted Pumpkin Bars

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Frosted Pumpkin Bars are easy-to-make delicious treats, with cream cheese frosting, cinnamon, ginger and cloves, for a true taste of FALL!

Category: Dessert, Snack

Cuisine: American

Keyword: frosted pumpkin bars

Servings: 16

Calories Per Serving: 167 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

¼ cup butter , softened
¾ cup granulated sugar
1 large egg
¾ cup canned pumpkin puree , NOT pumpkin pie filling
1 teaspoon vanilla extract
1¼ cups all purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves

For Frosting:

1½ ounces cream cheese (light)
¼ cup butter , softened
1 cup powdered sugar
½ teaspoon vanilla extract

US Customary - Metric

Instructions

In a large bowl, use an electric mixer to beat softened butter for 30 seconds until creamy. Add granulated sugar; beat until mixture is "fluffy" (2-3 minutes). Add pumpkin puree, egg, and vanilla. Beat well, until fully incorporated.
In a separate bowl, whisk together flour, baking soda, salt, cinnamon, ginger and cloves. Add to the wet ingredients, and beat until fully blended. Spread batter in an 8"x8" greased or sprayed baking dish (grease bottom and sides).
Bake at 350°F for about 20-25 minutes. Bars are done when a toothpick inserted into the top center comes out clean. Remove pan from oven; place pan on wire rack. Let bars fully cool before attempting to frost them!

Make Cream Cheese Frosting While Bars Cool:

Beat cream cheese and softened butter in a medium bowl until fully combined. Add vanilla extract and powdered sugar; beat until smooth. Once pumpkin bars have TOTALLY COOLED, spread frosting evenly on bars. Lightly sprinkle with cinnamon. Cover pan, and place frosted pumpkin bars in the REFRIGERATOR to chill completely.
Once frosting firms up and bars have chilled, they are ready to serve. Slice into 16 bars, serve, and enjoy! Store leftovers, covered in refrigerator, for up to 5 days.

Nutrition Facts

Frosted Pumpkin Bars

Amount Per Serving (1 pumpkin bar)

Calories 167 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Cholesterol 28mg9%

Sodium 176mg8%

Potassium 45mg1%

Carbohydrates 26g9%

Fiber 1g4%

Sugar 17g19%

Protein 2g4%

Vitamin A 1996IU40%

Vitamin C 1mg1%

Calcium 13mg1%

Iron 1mg6%

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

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09
Oct
2020

Lemon Hazelnut Green Beans

categories: Holidays!, Side Dishes, Vegetable Dishes

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Lemon Hazelnut Green Beans are a delicious, flavor-filled side dish, and are a perfect choice for either a casual meal or a holiday feast!

I’m always looking for different ways to prepare green beans. Each summer I harvest a bumper crop of them in our little backyard raised garden. I can a lot of them, putting aside 15-20 jars each year in our pantry for the coming Fall and Winter. The rest we enjoy in a variety of different recipes as summer progresses.

We eat a LOT of green beans in the summer, and this recipe is one I came up with (after experimenting), and have enjoyed ever since. Lemon hazelnut green beans are a simple side dish, but let me tell you… there’s a LOT of flavor to enjoy in every bite. Freshly grated lemon zest adds a pop of fresh, bright flavor, shallots, garlic and red chili flakes give them a bit of zing, and the hazelnuts give the dish CRUNCH.

Lemon Hazelnut Green Beans are a perfect side for any “average” dinner of beef, chicken, pork or seafood. “These beans plays well with others”, as they say. However, this dish would also be absolutely wonderful served for Thanksgiving, or any other special celebration. Here’s how easy it is to make them:

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

How To Make This Veggie Side Dish

Measure a Tablespoon of extra virgin olive oil into a large skillet, and spread it around to cover the bottom of the skillet. Heat the oil on medium heat. Once hot (but not smoking), add chopped shallots (milder than a red onion). Cook, stirring often for 1-2 minutes.

TIP: If you do not have access to shallots, use a yellow onion as a substitute (same measurement).

Cooking The Lemon Hazelnut Green Beans

Add the green beans and the vegetable (or chicken) broth to the skillet. The liquid will steam and sizzle when it hits the hot skillet. Stir to combine, and let the green beans cook (uncovered) for approximately 10 minutes. When done, the broth should have dissipated, and the beans should be crisp-tender (not mushy).

NOTE: I recommend using FRESH green beans, without apologies. There’s just something about crisp FRESH green beans for this dish, versus using frozen beans. Just my humble opinion…

Immediately add minced garlic, red chili flakes, lemon zest, and roughly chopped roasted hazelnuts to the skillet. Give everything a good stir to incorporate all the ingredients.

TIP: The hazelnuts give the dish a nice crunch, which we really love. Remember- you can always substitute sliced, roasted almonds if hazelnuts are difficult to find in your area. They will add a wonderful crunch, as well!

Cook for about one minute, stirring OFTEN (so garlic doesn’t burn), until the lemon hazelnut green beans are fully heated through. Season to taste with salt and pepper, if desired. Remove the skillet from the heat source, and transfer green beans to a serving dish.

Time To Serve The Lemon Hazelnut Green Beans

As soon as you remove the lemon hazelnut green beans from the heat, it is time to serve them while HOT! Transfer everything to a serving bowl, and dish it up.** If desired, a simple garnish of a few roasted hazelnuts and some pretty thinly sliced lemon peel looks nice (but is totally optional).

The green beans have so much flavor, I’m confident you will enjoy them. The recipe makes enough for 4 side servings, but can be EASILY doubled! The lemon hazelnut green beans pair wonderfully with chicken, beef, pork OR fish, so it’s a versatile side dish for all occasions.

I really hope you enjoy this easy, but absolutely DELICIOUS veggie dish. Easy to prepare, and packed with bright flavors, you’re gonna love them. Have a great day, and come back for a visit again soon.

Looking For More VEGGIE SIDE DISH Recipes?

You can find ALL of my side dish recipes in the Recipe Index, located at the top of the page. I have quite a few delicious veggie side dishes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

0 from 0 votes

Lemon Hazelnut Green Beans

Prep Time

12 mins

Cook Time

13 mins

Total Time

25 mins

Lemon Hazelnut Green Beans are a delicious, flavor-filled side dish, and are a perfect choice for either a casual meal or a holiday feast!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: lemon hazelnut green beans

Servings: 4

Calories Per Serving: 120 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon extra virgin olive oil
2 Tablespoons chopped shallots
1 pound green beans , trimmed/snapped or cut into 2" pieces
½ cup vegetable OR chicken broth
1 large clove garlic , minced
½ large lemon (ZEST OF) , zest only
¼ teaspoon red chili flakes
3 Tablespoons roughly chopped roasted hazelnuts
salt & black pepper , to season to taste

US Customary - Metric

Instructions

Measure olive oil into a large skillet, and spread around to cover bottom of skillet. Heat on medium heat. Once hot (but not smoking), add chopped shallots. Cook, stirring often for 1-2 minutes.
Add green beans and broth to skillet. Stir to combine; cook (uncovered) for 9-10 minutes. When done, broth should have dissipated, and beans should be crisp-tender.
Immediately add garlic, red chili flakes, lemon zest, and hazelnuts to skillet. Stir, to combine. Cook for one minute, stirring OFTEN (so garlic doesn't burn), until beans are heated through. Season to taste with salt and pepper, if desired. Garnish with additional hazelnuts and thinly sliced lemon peel, if desired. Serve immediately.
TIP: Substitute sliced, roasted almonds if hazelnuts are difficult to find in your area. Enjoy!

Nutrition Facts

Lemon Hazelnut Green Beans

Amount Per Serving (1 g)

Calories 120 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 10mg0%

Potassium 307mg9%

Carbohydrates 11g4%

Fiber 4g17%

Sugar 5g6%

Protein 4g8%

Vitamin A 820IU16%

Vitamin C 16mg19%

Calcium 51mg5%

Iron 2mg11%

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

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05
Oct
2020

Classic Pimiento Cheese

categories: Appetizers, Lunch - Quick and Easy

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Need a delicious, EASY, quick appetizer or sandwich? Make a small batch of classic pimiento cheese to serve on crackers or a favorite bread.

True story. I used to cringe when my mom made or talked about pimiento cheese. She is from the South, and this is something she grew up with, and has great memories of eating. Growing up, she would occasionally make it, and I thought it was disgusting!

Classic pimiento cheese is basically a cheese spread, commonly used on crackers or sandwiches, especially in the South. I’ve now made it many times, and always enjoy it.

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

Who Knew I Would End Up Loving Classic Pimiento Cheese? A True Story.

In January of this year, I helped my mom move from Southern California to Georgia. Once of the things she wanted on our first quick visit to the store to get a few necessities was PIMIENTO CHEESE. Pre-made pimiento cheese in a carton to have around. Ugh.

HOWEVER…(this is where it gets interesting)…one late evening after helping unpack her moving boxes (and not eating dinner) I was quite hungry. Mom didn’t have much food in her pantry because she eats most meals in the dining room at her retirement community. That’s when I saw it. That carton of pre-made pimiento cheese in her refrigerator, taunting me.

Well, against my better judgement, I spread a couple spoonfuls on a piece of bread (desperate times call for desperate measures). Guess what? I LIKED IT. What? Ever since then, I’ve thought about that pimiento cheese, and now I’ve found a wonderfully delicious recipe to make it from scratch on my own (with a couple tweaks). I LOVE IT! My husband wasn’t sure he would like it when he first saw it, and HE LIKES IT TOO. Here’s how to make it (adapted from a Paula Deen recipe):

What Ingredients Will I Need?

To make this recipe for pimiento cheese, you will need mayonnaise, diced pimientos, yellow onion, Tabasco sauce (or other hot sauce), Worcestershire sauce, and SHARP cheddar cheese. I use light mayo, but feel free to use regular fat mayo, if that’s what you have. No problem.

NOTE: For this recipe I prefer to use sharp cheese that I grate myself with my box grater. I feel like it blends better than the bagged versions (which have added stabilizers), but it’s up to you which you decide to use. Sharp cheese is a must for the best flavor!

How To Make Classic Pimiento Cheese

This recipe is so super easy to make you won’t believe it! Place all of the ingredients EXCEPT THE CHEESE in a medium sized mixing bowl. This will be mayo, finely chopped and drained pimientos, finely grated onion, Worcestershire sauce, and hot sauce. Stir them together well, until they’re fully combined.

Add the grated sharp cheddar cheese to the bowl, and stir really well. Keep on stirring until the pimiento cheese is completely mixed together. This only takes a minute or two (with no special equipment needed), and BOOM- your classic pimiento cheese is DONE!

Serving Classic Pimiento Cheese

You can eat the pimiento cheese right away if you want, OR you can cover it and let it chill in the refrigerator for an hour or so (whatever you want). This classic pimiento cheese will stay “good” for up to a week, if covered and stored in the refrigerator.

If you want to use it for an appetizer, simply transfer the cheese to a small serving bowl or crock. Serve with a variety of crisp crackers, and let your family or guests gobble it up. The recipe as written below will yield about 1¼ cups ( which comes out to about 20 servings, at 1 Tablespoon each). It is VERY easy to double this recipe, if serving more guests.

My Mom’s absolute favorite way to enjoy classic pimiento cheese is to simply spread it on a fresh piece of white bread. She is in her “happy place” when she can enjoy a pimiento cheese sandwich for a quick lunch (or dinner, at times!).

If you’ve never made pimiento cheese before, I would urge you to give it a try. It makes a wonderful appetizer, and only takes 6 ingredients and 5 minutes to prepare. That’s a winner in my book! Hope you enjoy it, and thanks for stopping by. Hope you come back soon.

Looking For More APPETIZER Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe adapted from: pauladeenmagazine.com/classic-pimiento-cheese-recipe/

0 from 0 votes

Classic Pimiento Cheese

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Need a delicious, EASY, quick appetizer or sandwich? Make a small batch of classic pimiento cheese to serve on crackers or a favorite bread.

Category: Appetizer

Cuisine: All Cuisines

Keyword: classic pimiento cheese

Servings: 20 Tablespoons (1.25 cups)

Calories Per Serving: 60 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup light mayonnaise
2 ounces jarred, diced pimientos , drained
1 teaspoon finely grated yellow onion
½ teaspoon Worcestershire sauce
¼ teaspoon Tabasco sauce , or other hot sauce
8 ounces sharp cheddar cheese , grated (fresh is best)

US Customary - Metric

Instructions

Place all ingredients EXCEPT CHEESE in a medium sized mixing bowl. Stir together, until fully combined.
Add grated sharp cheddar cheese, and stir really well. Keep on stirring until pimiento cheese is completely mixed together. This only takes a minute or two.
To serve, transfer pimiento cheese to a small bowl or crock. Serve with crackers, or use as a sandwich spread. Store leftover pimiento cheese in covered container for up to a week. Enjoy!

Nutrition Facts

Classic Pimiento Cheese

Amount Per Serving (1 Tablespoon)

Calories 60 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 13mg4%

Sodium 115mg5%

Potassium 16mg0%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 193IU4%

Vitamin C 2mg2%

Calcium 82mg8%

Iron 1mg6%

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

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02
Oct
2020

Black Beans And Rice

categories: Main Dishes, Meatless Meals, Mexican / Southwestern

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Black Beans and Rice is a scrumptious, budget-friendly, meatless meal for the family! A lot of flavor, fiber, and protein in this easy dish!

If you’re looking for a “meatless Monday” kind of meal, may I suggest this easy recipe for black beans and rice? Not only is it meatless, it is fairly inexpensive to prepare, and tastes fantastic! My husband and I recently began setting aside at least one night a week for meatless meals. We are true meat-eaters, but find it to be a wonderful break for us. I originally found this recipe while searching for meatless meals online. I only “tweaked” the original recipe I used very slightly.

This recipe features black beans, brown rice, veggies and spices, which are great options in any tasty meal. Black beans are a wonderful source of protein and have lots of fiber, which helps add to a feeling of fulness. Brown rice also has more fiber, antioxidants, vitamins & minerals than white rice, so it will also help “fill you up”. That’s a win-win, in my book. Here’s how to make black beans and rice:

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

Prepare The Spice Mixture

Before beginning to cook this simple dish, I start by getting the spices together, so they’ll be ready to dump into the skillet later! The spices used add wonderful flavor (and is not too spicy) to the black beans and rice.

The spices you will need for this dish are dried parsley, onion powder, garlic powder, thyme, oregano, cayenne pepper, salt and black pepper. Measure them into a small bowl, and give them a stir, to combine. Set the spice mixture aside until later.

A Note About Cooking The Brown Rice

You will need to cook the brown rice in broth (vegetable OR chicken). Brown rice tends to take a bit longer to cook than white rice, so plan a bit ahead on this one, ok? I try to get the rice almost fully cooked before preparing the rest of the dish. You can make it ahead to save time, and then fluff it with a fork before adding it to this dish, if that’s more convenient.

Cook the rice according to the package instructions, but substitute vegetable or chicken broth for the water needed. The broth adds another layer of flavor. It is not absolutely essential to do this, but I highly recommend it! Once the rice is fully cooked, and the liquid has been absorbed, remove it from the heat source, fluff it with a fork, and set aside.

Preparing The Black Beans And Rice

Now it’s time to put this meal together. Heat olive oil on medium heat in a large skillet until very hot. Add chopped green peppers and yellow onion to the hot oil. Sauté the veggies for 4-5 minutes, stirring often to prevent sticking or burning.

Once done, add drained black beans, minced garlic, diced fresh tomatoes, and the spice mixture to the skillet. Stir well, to fully combine all the spices with the ingredients. I was happy to be able to use a jar of my homemade canned black beans in this meal (YAY).

Add one more cup of vegetable or chicken broth to the skillet. Cook the mixture, uncovered, on medium heat for 10 minutes, stirring often. This just adds in another layer of flavor. When finished cooking, the liquid should be reduced/absorbed.

Add the cooked brown rice to the skillet, and stir well, to incorporate it into the veggies. Cook on medium heat for a couple minutes, stirring often, until the black beans and rice are heated through. Remove the skillet from the heat source.

Time To Serve The Black Beans And Rice

Now the black beans and rice are ready to serve immediately, while hot. The recipe make 3 good sized servings, or 4 smaller servings, and can be easily doubled. When we enjoy this meal, we like to top each portion with a few fresh avocado slices, and a dollop of sour cream (optional). These toppings add color, extra flavor, creamy texture and taste to perfectly complete this yummy, filling meal!

We really love flavor-filled black beans and rice, and I hope you have the opportunity to try this meal soon! Pretty sure you won’t even miss the meat! Thanks for stopping by, and I hope you will come back for a visit again soon.

Looking For More MEATLESS MEALS?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a variety of meatless meals 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: Ginny, at https://veganinthefreezer.com/acadian-black-beans/

0 from 0 votes

Black Beans and Rice

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Black Beans and Rice is a scrumptious, budget-friendly, meatless meal for the family! A lot of flavor, fiber, and protein in this easy dish!

Category: Entree, Meatless Entree

Cuisine: American

Keyword: black beans and rice

Servings: 3

Calories Per Serving: 352 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Spice Mix:

½ teaspoon garlic powder
½ teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon cayenne pepper
⅛ teaspoon black pepper

For Remainder Of Dish:

1¾ cup vegetable or chicken broth , low sodium
¾ cup uncooked brown rice
½ Tablespoon extra virgin olive oil
¼ medium yellow onion , peeled and chopped
½ medium green bell pepper , seeded and chopped
15 ounces canned black beans , rinsed and drained
¼ cup diced fresh tomatoes
1 large garlic clove , minced
1 cup vegetable or chicken broth (additional) , low sodium

US Customary - Metric

Instructions

Measure spices into small bowl. Stir to combine/set aside.
Cook rice according to pkg. instructions, substituting 1¾ cups vegetable or chicken broth for water called for. Once done, and liquid has fully reduced, remove from heat; set aside.
Heat olive oil (medium heat) in a large skillet until hot. Add green peppers and onion. Sauté 4-5 minutes, stirring often to prevent sticking/burning. When done, add black beans, minced garlic, diced tomatoes, and spice mixture to skillet. Stir well.
Add one add'l. cup of broth to skillet. Cook uncovered, on medium heat for 10 minutes, stirring often. When finished, liquid should be fully reduced/absorbed. Add brown rice. Stir well. Cook on medium heat 2-3 minutes, stirring often, until heated through.
Serve immediately, topping each portion with avocado slices/sour cream dollop, if desired, Enjoy!

Nutrition Facts

Black Beans and Rice

Amount Per Serving (1 g)

Calories 352 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 936mg41%

Potassium 641mg18%

Carbohydrates 66g22%

Fiber 13g54%

Sugar 2g2%

Protein 14g28%

Vitamin A 246IU5%

Vitamin C 22mg27%

Calcium 71mg7%

Iron 4mg22%

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

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28
Sep
2020

Banana Chocolate Chip Bars

categories: Bar Cookies, Desserts

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It’s easy to make Banana Chocolate Chip Bars (w/ cream cheese frosting) for those you love! They’re moist & delicious- you’re gonna love ’em!

Today I want to share with you a yummy recipe I use to make banana chocolate chip bars. I’ve made other recipes over the years, but this one is my “go to” now. I made a very slight “tweak” to a great banana bar recipe (CAN YOU SAY CHOCOLATE?), and have gotten rave reviews for these dessert treats ever since!

The addition of mini chocolate chips, plus using 4 ripe bananas and sour cream in the batter, adds to the flavor, and the “moistness” of these yummy bars.

They are so good, so I wanted to share the recipe here on the blog. They don’t take too long at all to prepare (only about 20 minutes prep.) Here’s how to make them:

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

Prepare The Batter

Beat butter and granulated sugar together in medium sized mixing bowl (or in a stand mixer). Once it’s creamy and well-blended, add the eggs, ONE AT A TIME to the bowl, beating well after each egg is added.

Now add vanilla extract and sour cream to the batter, and beat well, to fully incorporate these ingredients.

In a separate small bowl, whisk together all purpose flour, salt and baking soda. STIR the flour mixture into the batter, a little at a time, until all the flour has been added.

Time To Add The Bananas!

Place four really ripe bananas into a mixing bowl. You know… the browned ones with lots of spots (the ones you forgot about!). They are nice and soft… and SWEET!

Mash them up with a fork until fully “smooshed”, and then add them to the batter, along with mini chocolate chips. Give the batter a good stir, to ensure all ingredients are fully combined.

Bake The Banana Chocolate Chip Bars

Now it’s time to bake ’em! Pour the batter, spreading evenly into a greased (or sprayed) 13″ x 9″ baking pan (or 15″ x 10″ jelly roll pan).

Bake the banana chocolate chip bars at 350°F. for 35-40 minutes (mine took 35), if using a 13″ x 9″ pan. NOTE: If you’re using a 15″ x 10″ jelly roll pan, bake the bars at 350°F. for 22-27 minutes.

When done, the bars will be golden brown on top, and a toothpick inserted into the top/middle of the bars should come out clean. Transfer the pan to a wire rack and let the banana chocolate chip bars cool completely. You can make the cream cheese frosting while they cool.

Frost The Banana Chocolate Chip Bars

While the bars cool, make the frosting. It’s easy! Place softened cream cheese, softened butter, and vanilla in a medium mixing bowl. Beat these three ingredients together until fully blended.

Add the powdered sugar, a little at a time, and continue beating as you add it, until the frosting becomes creamy. This only takes a few minutes.

Spread the frosting over the top of the completely cooled banana chocolate chip bars, and then sprinkle with additional chocolate chips, if desired.

I can’t resist, so I sprinkle about 3 Tablespoons of mini chocolate chips over the top. It’s an optional step, but it sure looks yummy. Let the bars sit for a few minutes to let the frosting slightly firm up, then slice them up!

Time To Eat!

If making these banana chocolate chip bars in a 13″ x 9″ pan (that’s how I make ’em), you can cut them into 24 small portions. If making in a jellyroll pan, you will get approx. 36 servings.

The banana bars are moist, absolutely delicious, and filled with flavor. And that cream cheese frosting… whoa… it’s absolutely scrumptious!

I filled several plates with a few of these bars, and delivered them to four of our neighbors as a surprise treat. They got rave reviews!

Trust me… I could have eaten the entire batch (they’re sooo good), but decided to share with others, rather than sharing with my hips (wink, wink)!

We love these yummy dessert bars, and I am confident you will, too. I hope you have the opportunity to make them for those you love. Thank you for stopping by, and I hope you will visit again soon. Have a great day!

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Recipe adapted from Terri, at: greatgrubdelicioustreats.com/banana-bars-with-cream-cheese-frosting/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Banana Chocolate Chip Bars

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

It's easy to make Banana Chocolate Chip Bars (w/ cream cheese frosting) for those you love! They're moist and delicious- you're gonna love 'em!

Category: Dessert

Cuisine: American

Keyword: banana chocolate chip bars

Servings: 24

Calories Per Serving: 292 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup butter softened
1⅓ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups all purpose flour
1 teaspoon baking soda
¼ teaspoon salt
4 medium RIPE bananas , mashed
½ cup mini semi-sweet chocolate chips

For Frosting:

8 ounces cream cheese softened
½ cup butter softened
1 teaspoon vanilla extract
3 cups powdered sugar

US Customary - Metric

Instructions

Preheat oven to 350°F. Spray a 13 x 9 baking pan or 15 x 10 jelly roll pan with non-stick spray.
Beat softened butter and sugar in medium bowl until creamy. Add eggs (one at a time), beating well after each addition. Add vanilla and sour cream; beat well.
In a separate bowl, whisk together flour, salt and baking soda. STIR flour mixture into the batter, a little at a time, until combined. Next, add mashed bananas and chocolate chips to batter; stir until fully combined.
Spread batter evenly into prepared 13" x 9" pan (or 15" x 10" jelly roll pan). Bake at 350°F. for 35-40 minutes (for a 13x9 pan) or for 22-27 minutes (in jelly roll pan). When done, the bars should be golden brown on top, and a toothpick inserted into the top of the bars should come out clean. Transfer pan to a wire rack; let bars cool completely before frosting.

Make Frosting:

Place (softened) cream cheese, butter, and vanilla in a large bowl. Beat together until fully combined and smooth. Add powdered sugar, a little at a time, beating after each addition, until creamy.
Spread frosting over cooled banana bars; sprinkle with additional chocolate chips (optional), if desired. Let rest for a few minutes to let frosting slightly firm up, then cut into bars and serve! (24 servings for 9 x 13 pan, and 36 servings for 15 x 10 pan). Enjoy!

Recipe Notes

NOTES: Caloric calculation was made based on 24 servings (9 x 13 pan). If making 36 servings (in 15 x 10 jelly roll pan), the calorie calculation reduces to approx. 195 calories per serving. **Additional 3 Tbsp. mini chocolate chips (for garnish on top) are optional, and were not included in either caloric calculation.

Nutrition Facts

Banana Chocolate Chip Bars

Amount Per Serving (1 bar)

Calories 292 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Cholesterol 45mg15%

Sodium 196mg9%

Potassium 159mg5%

Carbohydrates 43g14%

Fiber 1g4%

Sugar 31g34%

Protein 3g6%

Vitamin A 358IU7%

Vitamin C 2mg2%

Calcium 38mg4%

Iron 1mg6%

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

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