May
2020

Citrus Balsamic Vinaigrette

categories: Sauces and Dressings
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Make a delicious citrus balsamic vinaigrette to dress your favorite mixed green salad! Recipe only has 4 ingredients and is ready in under 5 minutes!
Make a delicious citrus balsamic vinaigrette to dress your favorite mixed green salad! Recipe only has 4 ingredients and is ready in under 5 minutes!

If you’re looking for a delicious, flavorful salad dressing that is a cinch to whip up in just a few minutes, may I suggest Citrus Balsamic Vinaigrette? This tangy dressing, with a hint of citrus, is a perfect addition to most mixed green salads. Another plus is that is is ridiculously EASY to make, which is always a win-win, in my book!

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

What’s In This Citrus Balsamic Vinaigrette?

This vinaigrette is made using only FOUR ingredients! These ingredients are extra virgin olive oil, honey, balsamic vinegar, and fresh squeezed orange juice. That’s it. All are fairly common pantry ingredients, which makes it very convenient to whip up this salad dressing whenever you need it.

The salad dressing ingredients are olive oil, honey, orange juice and balsamic vinegar.

To make the citrus balsamic vinaigrette, measure the oil, balsamic, OJ, and honey into a small bowl. Grab a wire whisk or a fork, and whisk the ingredients together until the dressing has “emulsified”. This will only take a minute or so.

To “emulsify” salad dressing means to mix so thoroughly that ingredients that normally don’t combine well (like oil and water), can “come together” in a way that transforms them into a stabilized unit. Most vinaigrettes are emulsified, to fully incorporate the vinegar and oil, which are pretty standard ingredients.

The citrus balsamic vinaigrette is mixed well before using to dress a salad.

Ready To Serve!

Once the dressing has emulsified, it is ready to drizzle onto your favorite green salad. We love the flavor of this vinaigrette served on my Berry and Orange Spinach Salad, which is shown below. It tastes wonderful!

Here is the finished vinaigrette, ready to drizzle on the salads.

Storing The Salad Dressing

Because the vinaigrette is so easy to make, you can quickly make up the recipe just a few minutes before dinnertime. The vinaigrette can be stored in a covered container in the refrigerator. Be sure to whisk it again, right before you serve it.

Olive oil can slightly thicken once chilled in the fridge, so give it a quick stir or let it warm up to room temperature a bit before stirring and serving.

Two salads, with a small container of citrus balsamic vinaigrette on the side.

I hope you enjoy this salad dressing, because it’s easy, AND it tastes good. Thank you for taking time to stop by. Take care, and I hope you have a great day.

Looking For More SALAD DRESSING 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 salad dressings you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: Marie, at https://www.yayforfood.com/recipes/berry-orange-spinach-salad-citrus-balsamic-vinaigrette/

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Citrus Balsamic Vinaigrette
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

Make a delicious citrus balsamic vinaigrette to dress your favorite mixed green salad! Recipe only has 4 ingredients and is ready in under 5 minutes!

Category: Salad Dressing
Cuisine: All Cuisines
Keyword: citrus balsamic vinaigrette
Servings: 4
Calories Per Serving: 141 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¼ cup extra virgin olive oil
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon fresh squeezed orange juice
  • 1 Tablespoon honey
US Customary - Metric
Instructions

  1. Measure oil, balsamic, fresh orange juice, and honey into a small bowl. Whisk until the dressing has "emulsified". This will only take a minute or so.

    NOTE: To "emulsify" salad dressing means to mix so thoroughly that ingredients that normally don't combine well (like oil and water), can "come together" in a way that transforms them into a stabilized unit.

  2. Once emulsified, drizzle or pour vinaigrette onto your favorite green salad. Serve, and enjoy!

  3. Store any leftovers in a covered container in refrigerator. Whisk or shake the dressing up again, before you serve it.

Nutrition Facts
Citrus Balsamic Vinaigrette
Amount Per Serving (1 (1/4 of total))
Calories 141 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 1mg0%
Carbohydrates 5g2%
Sugar 5g6%
Protein 1g2%
Vitamin C 2mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a delicious citrus balsamic vinaigrette to dress your favorite mixed green salad! Recipe only has 4 ingredients and is ready in under 5 minutes!


May
2020

Herbed Shrimp Broccoli Pasta

categories: Italian, Main Dishes, Pasta, Seafood
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Herbed Shrimp Broccoli Pasta is a delicious, Italian-inspired meal of pan-seared shrimp, broccoli, and pasta noodles w/ Parmesan, olive oil & spices.
Herbed Shrimp Broccoli Pasta is a delicious, Italian-inspired meal of pan-seared shrimp, broccoli, and pasta noodles w/ Parmesan, olive oil & spices.

If you enjoy shrimp and pasta dishes, may I suggest trying this delicious recipe for Herbed Shrimp Broccoli Pasta? My husband and I love this dish, and truly hope you will enjoy it, as well! I’ve been making it without any recipe, in one form or another for years, improvising as I went along with spices, ingredients, etc. This is the final version of this recipe from all my kitchen “experimenting”, and it sure is GOOD!

Lightly seasoned, pan-seared shrimp are complimented with pasta, coated with olive oil, butter, Parmesan cheese and Italian-inspired spices. Toss in some healthy broccoli, and you’ve got a wonderful, all-in-one meal I am confident you will enjoy.

Basically you will cook shrimp, cook broccoli, cook pasta, and then mix it all together with spices, cheese, butter and olive oil. It’s pretty easy to make (in just a few steps), so I want to share this yummy recipe with you.

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

Season And Pan-Sear The Shrimp

The first step is to make sure your medium shrimp are peeled, and deveined. Place the shrimp in a medium sized bowl, and lightly season with Italian seasoning and garlic powder. The link is to my recipe for making Italian seasoning at home, if you do not have any.

Melt butter in a large skillet. Add the seasoned shrimp, and cook in a single layer for 2-3 minutes, and then turn the shrimp over to the other side. The shrimp should be golden brown. Cook for 1-2 additional minutes, until the shrimp are cooked through.

Set the skillet with the shrimp aside, and cover, to keep the shrimp warm. Do not clean the skillet out, because you will use all the browned butter and leftover “crispy bits” later for added flavor!

Shrimp are lightly seasoned, then pan-seared in butter in a skillet.

Cook Pasta, Steam Broccoli, And Mix Pasta Seasoning

Okay… now you need to prepare the pasta in boiling water, according to package directions (approx. 12-13 minutes). TIP: Typically I start the pot of water heating while I cook the shrimp. That way, when I’m done cooking the shrimp, the water will already be boiling for the pasta (which saves time).

Fettucine pasta is cooked until al dente in boiling water.

While the pasta is cooking, quickly steam the broccoli. Place the broccoli florets in a steamer basket over 2 inches of boiling water in a saucepan, and cover. Steam the broccoli for 4 minutes. Remove the florets from the basket, and add to the cooked shrimp set aside in the skillet (and keep warm).

Broccoli florets are quickly steamed before adding to the pasta.

While the pasta is still cooking, take a minute to also mix together the spice ingredients for the pasta in a small bowl. The spices are onion powder, Italian seasoning, parsley, garlic powder, red pepper flakes, salt and pepper.

Spices are mixed together before adding to the pasta.

Putting The Herbed Shrimp Broccoli Pasta Together

Now it’s time to put this meal together! As soon as the pasta is fully cooked, quickly drain it in a colander (but don’t rinse!). Place the butter and olive oil in the bottom of the empty pasta pan, and then pour the HOT drained pasta back in, on top. This will help to melt the butter underneath. Quickly add the spice mixture and grated Parmesan cheese to the pasta.

The herb mixture, butter, oil and Parmesan cheese are added to cooked pasta.

Now add the cooked shrimp and broccoli to the hot pasta, and gently toss it all together. The melted butter, olive oil, spices and Parmesan will flavor the pasta, along with the broccoli and seasoned shrimp. Give the pasta a quick taste, and add additional salt and pepper, if desired. Now the herbed shrimp broccoli pasta is ready to be served.

Cooked shrimp and broccoli are added to the pasta, then gently mixed together.The herbed shrimp broccoli pasta is gently tossed before serving.

Time To Serve Herbed Shrimp Broccoli Pasta!

Place portions of pasta onto individual serving plates or bowls (I use tongs). Try to position the shrimp on top of each portion to make it look appealing. Add additional grated Parmesan cheese for garnish, if desired.

Note: Because this pasta dish is not fully coated with a thick sauce (like spaghetti sauce, for example), it will tend to lose heat rapidly . This is why it is important to serve it up fairly quickly… just sayin’.

A serving dish of herbed shrimp broccoli pasta, ready to enjoy!A close up of herbed shrimp broccoli pasta, with a fork on the side.

Hope you enjoy this delicious all-in-one pasta dinner! We always do and trust you will, too. Thanks for stopping by, and hope you will visit again soon. Take care, and have a great day.

Looking for more PASTA recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

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Herbed Shrimp Broccoli Pasta
Prep Time
25 mins
Cook Time
0 mins
Total Time
25 mins
 

Herbed Shrimp Broccoli Pasta is a delicious, Italian-inspired meal of pan-seared shrimp, broccoli, and pasta noodles w/ Parmesan, olive oil & spices.

Category: Dinner, Entree
Cuisine: Italian
Keyword: herbed shrimp broccoli pasta
Servings: 3
Calories Per Serving: 600 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Shrimp:
  • 18-20 medium shrimp , peeled, deveined
  • 2 Tablespoons butter
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
For Pasta:
  • 7 ounces fettucine pasta , cooked according to pkg. directions
  • 1½ cups broccoli florets , lightly steamed
  • ¼ cup extra virgin olive oil
  • 2 teaspoons butter , room temp.
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • ¼ teaspoon salt and pepper (EACH)
  • 1 pinch (generous) red pepper flakes
  • ¼ cup fresh grated Parmesan cheese , plus more for garnish, if desired
US Customary - Metric
Instructions

  1. Prepare shrimp: Place shrimp in a bowl; sprinkle with Italian seasoning and garlic powder; toss to coat. Melt butter in a large skillet on medium heat. Add shrimp in a single layer. Cook 2-3 minutes; turn shrimp over and cook other side for 1-2 more minutes until cooked through. Set skillet of shrimp aside; cover, to keep warm. Don't clean skillet- you will use browned butter and leftover "crispy bits" later for added flavor!

  2. Prepare pasta according to package directions. TIP: Start pot of water heating while cooking shrimp in Step #1. When done cooking shrimp, water should be boiling for pasta (which saves time).

  3. While Pasta Cooks: #1: Steam broccoli. Place broccoli florets in a steamer basket over 2 inches of boiling water in a saucepan and cover. Steam for 4 minutes. Remove broccoli from steamer; add to shrimp set aside in skillet. #2: Mix together spices for the pasta (Italian seasoning, parsley, garlic powder, onion powder, salt, pepper, and red pepper flakes) in a small bowl. Set aside.

  4. When pasta is done, immediately drain it in a colander (but don't rinse!). Place butter and olive oil on the bottom of the empty pasta pan, and then pour HOT drained pasta back in, on top. This melts the butter underneath. Add spice mix, Parmesan cheese, shrimp and broccoli to pasta.

  5. Gently toss all ingredients together until fully combined. Taste pasta; add additional salt and pepper, if desired. Immediately serve (while still hot), and enjoy.

Nutrition Facts
Herbed Shrimp Broccoli Pasta
Amount Per Serving (1 (1/3 of total))
Calories 600 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 11g69%
Cholesterol 181mg60%
Sodium 727mg32%
Potassium 355mg10%
Carbohydrates 53g18%
Fiber 4g17%
Sugar 2g2%
Protein 22g44%
Vitamin A 840IU17%
Vitamin C 42mg51%
Calcium 221mg22%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Herbed Shrimp Broccoli Pasta is a delicious, Italian-inspired meal of pan-seared shrimp, broccoli, and pasta noodles w/ Parmesan, olive oil & spices.


May
2020

EASY Thai Peanut Sauce

categories: Sauces and Dressings
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Make EASY Thai peanut sauce in under 5 minutes! This is a perfect sauce to add to cooked pasta, noodles or quinoa for delicious Thai-inspired flavor!
Make EASY Thai peanut sauce in under 5 minutes! This is a perfect sauce to add to cooked pasta, noodles or quinoa for delicious Thai-inspired flavor!

Do you enjoy peanut sauce? I sure do! After trying this sauce on pasta quite a few years ago, I decided to learn to make it myself at home! The bold flavors in peanut sauce help to compliment a number of pasta, noodle or quinoa dishes. This delicious peanut sauce can also be served with grilled chicken skewers (commonly called chicken satay).

Guess what? This amazing sauce is TOTALLY EASY to make, so if you can measure and stir, you can make it, too! Here’s how to make this ridiculously easy (but scrumptious) Thai peanut sauce in about 5 minutes:

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

Make The Thai Peanut Sauce

The ingredients for Thai peanut sauce are creamy peanut butter, soy sauce, Sriracha, brown sugar, lime juice, garlic, rice wine vinegar, ground ginger, sesame oil, and hot water. To make the sauce, place all ingredients EXCEPT for the hot water into a medium sized bowl. Set aside the water to add at the end (you will need it hot, but not boiling).

Measure the peanut sauce ingredients into a medium sized bowl.

Stir these ingredients together until they are well blended. The sauce will be fairly thick at this point (sorry about the slightly blurry photo!).

Stir the sauce together, and it will be fairly thick.

Add 1/2 cup of very hot water to the peanut sauce. Stir or whisk the sauce well, until all the ingredients are fully blended. Adding hot water helps to thin out the thick peanut butter, because that makes the sauce easier to pour or drizzle.

The Thai peanut sauce is ready to use once the water is fully incorporated. Whoo Hoo! You just made Thai peanut sauce! If you take a little taste, you can see just how yummy it tastes. Go on, because you know you want to try it, right?

Add hot water and stir until the Thai peanut sauce thins out.

How Can You Use Thai Peanut Sauce?

Adding peanut sauce is often used to bring bold flavors to a variety of dishes. We’ve enjoyed peanut sauce in Thai Quinoa Salad (seen below). Sometimes I alter the sauce recipe a bit, but 99% of the time, this is my “go to” Thai-inspired peanut sauce.

Thai peanut sauce can be added to a quinoa salad for a flavorful dressing.

My absolute FAVORITE way to enjoy Thai peanut sauce is mixed with pasta! In the past I have made Vegetarian Spicy Noodles in Peanut Sauce. I’ve also used a slight variation of peanut sauce in my yummy Thai Chicken Linguini. Both recipes are coated with creamy peanut sauce, and taste delicious!

Thai peanut sauce tastes wonderful, when mixed into cooked pasta.Thai chicken linguini is enhanced by a delicious peanut sauce.

I truly hope you find an opportunity to make this delicious Thai peanut sauce. After mixing it up, it’s all I can do to keep from eating it by the spoonful, because it’s THAT good!

Thanks for stopping by, and know that I really appreciate you taking the time to visit. You can find all of my recipes in the Recipe Index, which is located at the top of the page. I hope you might find a few recipes you will enjoy making for those you love. Have a wonderful day.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source for sauce: http://www.singforyoursupperblog.com/pasta/thai-chicken-pasta/

Author's signature

0 from 0 votes
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Easy Thai Peanut Sauce
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

Make EASY Thai peanut sauce in under 5 minutes! This is a perfect sauce to add to cooked pasta, noodles or quinoa for delicious Thai-inspired flavor!

Category: Sauces
Cuisine: Thai
Keyword: Thai peanut sauce
Servings: 6
Calories Per Serving: 252 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup smooth peanut butter
  • ¼ cup soy sauce , regular or low-sodium
  • 2 teaspoons Sriracha sauce , or 3 teaspoons chili paste
  • 2 Tablespoons brown sugar
  • 2 medium limes (juice of)
  • 1 clove garlic , minced
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon ground ginger
  • ½ teaspoon Asian sesame oil
  • ½ cup water (very hot)
US Customary - Metric
Instructions

  1. Place all ingredients for the Thai peanut sauce EXCEPT for the hot water into a medium sized bowl. Stir ingredients together until well blended. The sauce will be fairly thick at this point.

  2. Add 1/2 cup of very hot water to the peanut sauce, and stir or whisk well, until all ingredients are fully blended. The hot water helps to thin out the thick peanut butter, which makes the sauce easier to pour or drizzle. Once the water is fully incorporated into the Thai peanut sauce, it is ready to use in your favorite dishes. Enjoy!

Nutrition Facts
Easy Thai Peanut Sauce
Amount Per Serving (1 (1/6 of total sauce))
Calories 252 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Sodium 624mg27%
Potassium 318mg9%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 8g9%
Protein 12g24%
Vitamin C 4mg5%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make EASY Thai peanut sauce in under 5 minutes! This is a perfect sauce to add to cooked pasta, noodles or quinoa for delicious Thai-inspired flavor!


May
2020

Apple Cinnamon Baked Doughnuts

categories: Breads, Breakfast, Doughnuts/Pastries
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Make 18 delicious apple cinnamon baked doughnuts topped with cinnamon sugar. An easy to make treat for breakfast or snacks for family or friends.
Make 18 delicious apple cinnamon baked doughnuts topped with cinnamon sugar. An easy to make treat for breakfast or snacks for family or friends.

Do you enjoy baked doughnuts? You know, the kind that you don’t have to deep fry in oil? Well we do! Our favorite doughnuts are (truthfully) the deep-“fried” kind you get at a doughnut shop. BUT… after finding our local doughnut shop closed due to the pandemic, I decided to make my own at home. The result was delicious apple cinnamon BAKED doughnuts, made in my cute little doughnut pan!

You will need to have a doughnut pan for this recipe. The little “6 doughnut” one I use was purchased online (Amazon) several years ago very inexpensively. My pan only makes 6 baked doughnuts, so I made 3 batches, since this recipe yields 18 doughnuts. We gave 6 to our son for his birthday, 6 to our other son to devour, and we enjoyed the other 6! They are so easy to make… here’s how:

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

Prepare The Batter

Before making the batter, preheat your oven to 350°F. Prepare the dry ingredients by sifting flour, baking powder, baking soda, and cinnamon into a large bowl. Add the brown sugar, and whisk these ingredients together.

In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until combined. Pour the wet ingredients into the large bowl with the dry ingredients. Whisk or stir well, to fully combine the batter ingredients.

Dry ingredients for doughnuts are whisked together in bowl.The wet ingredients are then whisked into the dry ingredients.

Once the batter has been combined, add the apple pie filling, and stir it in. I was able to use some of my home-canned apple pie filling. This is now the finished batter for the apple cinnamon baked doughnuts.

Apple pie filling is stirred into the batter for the doughnuts.

Bake The Doughnuts

Spoon or pipe the batter into a greased doughnut pan. I used a spoon to fill the “wells” of the pan, but you can use a large piping bag to fill them, if desired. Fill each doughnut “well” 3/4 full, and spread the batter evenly. Because this recipe makes 18 doughnuts, you will need to make a couple batches, if you only have one pan, like me!

Bake the doughnuts at 350°F for 11-12 minutes (mine took 12), until a toothpick inserted into the middle comes out clean. The doughnuts will be light golden brown. Remove the pan from the oven and place on a wire rack. After a couple minutes, remove the doughnuts from the pan. I inverted the pan to release the doughnuts, then let them cool slightly on the wire rack.

Repeat process with remaining batter, washing and re-greasing pan after each batch of doughnuts.

The doughnut batter is placed into a doughnut baking pan to cook.The baked doughnuts, cooling in pan on a wire rack.

Adding The Topping To The Apple Cinnamon Baked Doughnuts

For the doughnut topping, melt butter in a small bowl. Combine granulated sugar and ground cinnamon in another bowl (that is large enough to hold a doughnut)/ While the doughnuts are still warm (after each batch), brush the top of the doughnut with melted butter.

Immediately place the buttered side of the doughnut into the cinnamon sugar mixture, Coat the top surface of the doughnut with the mixture, and then place doughnut back onto a wire rack to finish cooling. When all the doughnuts have been covered with topping, dip each one of them back into the cinnamon sugar mixture for a second coat.

Each baked doughnut is brushed with melted butter on top.The doughnut is placed, butter side down into cinnamon sugar mixture.

Follow this process until all of the doughnuts have been baked and double dipped in the cinnamon sugar mixture. Now the apple cinnamon baked doughnuts are ready to EAT! (insert my smiley face here… ha ha!) In the photo below, you can see the doughnuts after the FIRST cinnamon sugar dipping.

Apple cinnamon baked doughnuts resting on wire rack before eating.

Here are four of the finished doughnuts on a plate, just begging to be eaten. See all the double dipped cinnamon sugar topping on each one?  I saved one for you. Go ahead, take the one you want, and enjoy it. Oh yeah… these doughnuts are good!

A plate with four of the apple cinnamon baked doughnuts, ready to eat.

I hope you have a chance to try these easy, but yummy apple cinnamon baked doughnuts. Thank you for stopping by, and I hope you have a really GOOD day. Take care.

Looking For More DOUGHNUT recipes?

You can find all of my doughnut recipes in the Recipe Index, located at the top of the page. I have several, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe adapted from: Lyuba, at https://www.willcookforsmiles.com/apple-pie-baked-doughnuts/

0 from 0 votes
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Apple Cinnamon Baked Doughnuts
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

Make 18 delicious apple cinnamon baked doughnuts topped with cinnamon sugar. An easy to make treat for breakfast or snacks for family or friends.

Category: Breakfast, Snack
Cuisine: American
Keyword: apple cinnamon baked doughnuts
Servings: 18
Calories Per Serving: 139 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Doughnuts:
  • 1½ cups all purpose flour
  • ¾ cup brown sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¾ cup apple pie filling
  • ¾ cup buttermilk
  • 2 large eggs
  • 3 Tablespoons butter (salted) , melted
  • 1 teaspoon vanilla extract
For Doughnut Topping:
  • 1½ Tablespoons butter , melted
  • ⅓ cup white granulated sugar
  • 1 Tablespoon ground cinnamon
US Customary - Metric
Instructions

  1. Preheat oven to 350°F

Make The Batter:

  1. Sift flour, baking powder, baking soda, and cinnamon into a large bowl. Add brown sugar, and whisk together. In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until combined. Pour wet ingredients into dry ingredients. Whisk or stir well, to fully combine. Add apple pie filling, and stir until fully incorporated.

Bake The Doughnuts:

  1. Spoon or pipe batter into a greased doughnut pan. Fill each doughnut "well" 3/4 full, and spread batter evenly. You may need to make a couple batches, if you only have one pan, like me. Bake at 350°F for 11-12 minutes (mine took 12), until golden brown and a toothpick inserted into the middle comes out clean. Transfer pan from oven to a wire rack. After 2 minutes, remove doughnuts from pan. I inverted the pan to release doughnuts, then let them cool slightly on the wire rack before adding the cinnamon sugar topping. Repeat process with remaining batter, washing and re-greasing pan after each additional batch of doughnuts.

Add Cinnamon Sugar Topping While Doughnuts Are Still Warm:

  1. Place melted butter in a small bowl. In a separate bowl (large enough for a doughnut), combine granulated sugar and ground cinnamon. While doughnuts are still warm (after each batch), brush the top of the doughnut with melted butter. Immediately place buttered side of doughnut into cinnamon sugar mix. Coat the top surface of the doughnut with the mix, and then place doughnut back onto wire rack to finish cooling. When all doughnuts have been covered with topping, dip each one back into the cinnamon sugar mixture for a second time. Once doughnuts are double-dipped with topping, they're ready to eat! Enjoy.

Nutrition Facts
Apple Cinnamon Baked Doughnuts
Amount Per Serving (1 g)
Calories 139 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 29mg10%
Sodium 82mg4%
Potassium 83mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 15g17%
Protein 2g4%
Vitamin A 134IU3%
Vitamin C 1mg1%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make 18 delicious apple cinnamon baked doughnuts topped with cinnamon sugar. An easy to make treat for breakfast or snacks for family or friends.


May
2020

JB’s Homemade Lasagna

categories: Italian, Main Dishes
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Enjoy delicious homemade lasagna (serves 12), with Italian sausage, ground beef, mozzarella, ricotta & Parmesan cheese, tomatoes & Italian spices.
Enjoy delicious homemade lasagna (serves 12), with Italian sausage, ground beef, mozzarella, ricotta & Parmesan cheese, tomatoes & Italian spices.

About 40 years ago as a young bride I started making homemade lasagna from an old recipe I had been given. I made quite a few changes to the original classic Italian recipe, loved the results, and have been making lasagna this way ever since!

JB’s homemade lasagna is comfort food at its best. Layers of pasta, meat sauce, spices and lots of ooey gooey cheese make this a well loved meal in our home.

Many people think lasagna is too complicated to make, but truthfully, it is fairly easy. There are several steps involved to get the ingredients “ready”, but once that’s done, it’s just a matter of layering and baking! Here’s how to make this dish:

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

Prep #1: Prepare The Meat Sauce

The first thing to do is to prepare the meat sauce, because it needs to cook for awhile to develop great flavor. In a large skillet, sauté onions and garlic powder in hot oil (medium heat) until the onions become tender (3-4 minutes).

Add crumbled Italian sausage, ground beef and salt to the skillet. Stir, and continue to cook until the meat is cooked through and browned. Discard any grease that accumulated, and then put the skillet back on the heat.

Onion, garlic powder, ground beef and Italian sausage are browned in large skillet.

Add canned tomatoes, tomato sauce, and Italian seasoning to the lasagna meat sauce, and stir, to combine. Cook the meat sauce on medium heat for about 50 minutes (stirring occasionally), to help develop the wonderful Italian flavor of the sauce. When done, remove the sauce from the heat and set aside.

Tomatoes, sauce and spices are added to the meat in the skillet and cooked.

Prep #2: Prepare The Ricotta Cheese Filling

While the meat sauce is cooking, I make the ricotta cheese filling. It’s EASY, and only takes a minute! Place ricotta cheese, garlic powder, dried parsley, and Italian seasoning in a medium bowl, and stir well, until fully incorporated. Set the ricotta filling aside.

Ricotta cheese is mixed with garlic powder, dried parsley and Italian seasoning.

Prep #3: Cook The Lasagna Noodles

Now it’s time to cook the pasta. Bring a large pot of water to a boil. Add the pasta, and cook according to package directions until al dente. Once done, drain the water, and place hot pasta into a strainer/colander, and rinse with cold water.

Once rinsed, lay the cooked pasta on paper towels to slightly dry, making sure each sheet of pasta doesn’t stick to the others.

A box of lasagna noodles is cooked and then drained.

Time To Assemble JB’s Homemade Lasagna

Now it’s time to create your homemade lasagna, by layering on the ingredients! Spread 1/3 of the meat sauce on the bottom of a 9″x13″ baking pan. Place a layer of lasagna noodles over the sauce to cover (about 5).

Place dollops of the ricotta filling (half of the ricotta filling) over the pasta, as shown in the photo below.

Gently spread out the ricotta filling with a spoon or spatula, to cover most of the lasagna noodles. Sprinkle half of the Parmesan cheese and 1/3 of the mozzarella cheese over the top of the ricotta filling to cover. This is shown in the second photo below.

First layers of lasagna are sauce, then noodles, and then ricotta filling.Ricotta filling is spread over noodles, then topped with shredded Parmesan and mozzarella..

Repeat Layers Then Bake

Spread another 1/3 of the meat sauce on top of the shredded cheeses. Add pasta noodles to cover, then add the remaining ricotta filling to cover. Sprinkle with the rest of the Parmesan cheese, and 1/3 of the mozzarella cheese (saving remaining 1/3 of mozzarella cheese for final topping).

The final “to do” is a layer of meat sauce (use it all up). Top the meat sauce with the remaining mozzarella cheese, and now your homemade lasagna is finished and ready to bake!

Bake JB’s homemade lasagna at 350°F for 50 minutes. When done, the top should be golden brown, the cheese melted, and the lasagna should be bubbling around the edges.

Layers of the lasagna are repeated - sauce, noodles, ricotta, then shredded cheeses.Final layer is sauce, then mozzarella cheese to top, and then lasagna is baked.

Getting Homemade Lasagna Ready To Serve

Once done, remove the HOT lasagna from the oven. Let it rest for 5 minutes, to let the hot gooey cheese firm up a bit, which will make cutting it a LOT easier.

While you wait, take a good sniff of that lasagna. YUMMO… it sure smells good! Once the lasagna has “cooled” slightly, cut it into 12 portions, and serve.

JB's homemade lasagna is done baking in 50 minutes, when bubbly around edges.A close up of the lasagna cooling for a couple minutes before slicing.

Time To Eat Some Homemade Lasagna

We really enjoy this delicious homemade lasagna, and it is full of flavor! There is a lot of sauce, cheese and meat, and it truly is a great meal. The leftovers are delicious, too!

Leftovers can be stored (tightly covered) in the refrigerator for up to 3-4 days. Just pop a piece of leftover lasagna in the microwave to reheat, and you’ve got yourself a quick meal.

Our favorite way to enjoy my homemade lasagna is with garlic bread and a mixed green salad on the side. This scrumptious recipe has stood the test of time in our home, and I’m glad I finally got around to posting the recipe. Hope you enjoy it, too.

You can see layers of meat and cheese in JB's homemade lasagna after slicing.A piece of homemade lasagna served with green salad and garlic bread on the side.

Thank you for spending some of your valuable time stopping by today. Hope you will consider trying this delicious recipe in your home, and trust you will enjoy it as much as we do.

It’s a wonderful way to serve a large family, or have quite a few servings, if made for a smaller group. Take care, and have a great day.

Looking For More ITALIAN recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. We love Italian food, so there are quite a few Italian recipes there, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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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Original recipe source: unknown (been making lasagna this way for over 40 years)

↓↓ PRINTABLE RECIPE BELOW ↓↓

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JB's Homemade Lasagna
Prep Time
1 hr
Cook Time
50 mins
Total Time
1 hr 50 mins
 

Enjoy delicious homemade lasagna (serves 12), with Italian sausage, ground beef, mozzarella, ricotta & Parmesan cheese, tomatoes & Italian spices.

Category: Main Course
Cuisine: Italian
Keyword: homemade lasagna
Servings: 12
Calories Per Serving: 619 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Meat Sauce:
  • ¼ cup oil
  • 1½ cups brown onion , chopped
  • ¾ teaspoon garlic powder
  • 1 pound Italian sausage , crumbled
  • ½ pound ground beef , crumbled
  • 29 ounces canned whole tomatoes
  • 32 ounces canned tomato sauce
  • 2 teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1½ Tablespoons Italian seasoning
For Ricotta Cheese Mixture:
  • 24 ounces ricotta cheese
  • 1 teaspoon parsley (fresh or dried)
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
For Rest Of The Lasagna:
  • 1 pound lasagna noodles , cooked/drained per pkg. directions
  • 1 cup Parmesan cheese , shredded
  • 1 pound mozzarella cheese , shredded
US Customary - Metric
Instructions

  1. MAKE MEAT SAUCE- In a large skillet, sauté onions and garlic powder in hot oil (medium heat) until they become tender. Add crumbled Italian sausage, ground beef and salt to skillet; continue cooking until meat is cooked through and browned. Discard any accumulated grease. Add canned tomatoes, tomato sauce, and Italian seasoning, and stir to combine. Cook sauce on medium heat for 50 minutes (stirring occasionally), Remove from heat; set aside.

  2. MAKE RICOTTA FILLING- Place ricotta cheese, garlic powder, dried parsley, and Italian seasoning in medium bowl, and stir well, until fully incorporated. Set aside.

  3. COOK PASTA- Cook lasagna noodles according to directions until al dente. Once done, drain water, and place pasta in a strainer, and rinse with cold water. Lay pasta on paper towels to dry slightly, making sure pasta sheets don't stick together .

  4. ASSEMBLE LASAGNA- Layer #1: Spread 1/3 of the meat sauce on the bottom of a 9x13" baking pan. Place a layer of lasagna noodles over the sauce. Place dollops of ricotta (half of ricotta) over pasta. Gently spread ricotta filling to cover lasagna noodles. Sprinkle half of the Parmesan cheese and 1/3 of the mozzarella cheese over ricotta to cover.

    Layer #2: Spread another 1/3 of the meat sauce on top of shredded cheeses. Add lasagna noodles, then remaining ricotta filling. Sprinkle with remaining Parmesan cheese, and another 1/3 of the mozzarella cheese (save remaining 1/3 of mozzarella cheese for final topping).

    Layer #3: Add layer of remaining meat sauce. Top sauce with the rest of the mozzarella cheese. Now lasagna is ready to bake. Preheat oven to 350°F.

  5. Bake lasagna at 350°F for 50 minutes. When done, the top should be golden brown, cheese topping is melted, and lasagna should be bubbling around edges. Remove from oven, let sit for 5 minutes to let cheese firm up a bit (makes cutting easier). Cut into 12 portions, and serve. Enjoy!

Nutrition Facts
JB's Homemade Lasagna
Amount Per Serving (1 g)
Calories 619 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 19g119%
Cholesterol 100mg33%
Sodium 1589mg69%
Potassium 751mg21%
Carbohydrates 41g14%
Fiber 4g17%
Sugar 7g8%
Protein 34g68%
Vitamin A 917IU18%
Vitamin C 14mg17%
Calcium 576mg58%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy delicious homemade lasagna (serves 12), with Italian sausage, ground beef, mozzarella, ricotta & Parmesan cheese, tomatoes & Italian spices.

 


May
2020

Air Fryer French Fries

categories: Air Fryer Recipes, Appetizers, Side Dishes, Vegetable Dishes
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Grab 2 russet potatoes and your air fryer, and get ready to make some delicious, crispy air fryer french fries to munch on with your favorite meal!
Grab 2 russet potatoes and your air fryer, and get ready to make some delicious, crispy air fryer french fries to munch on with your favorite meal!

I don’t know about you, but we sure love french fries! I love ’em dipped in ketchup, my husband dips them in BBQ sauce, and one of our sons enjoys them dunked in ranch dressing!

Normally I deep fry homemade french fries in hot oil, but we also enjoy making air fryer french fries. When we air fry them, they are cooked in super hot air, and require a lot less oil to crisp them up! Less calories, but equally delicious. They’re also very easy to make. Here’s how to make them:

NOTE: The key to this recipe is this: Remember to allow an extra 30 minutes before cooking to soak the potatoes in water to remove excess starch. The fries themselves don’t take much time to cook, but pre-soaking them will yield the best results!

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

Prepare The Potatoes

We like the taste of air fryer french fries with the peel left ON the potatoes, but that is your choice. To prepare the potatoes, take 2 medium russet potatoes, and scrub them really well, to remove any dirt. Slice the potatoes lengthwise into 1/2″ slices, then cut each slice into fry sized “sticks” (as shown below).

Raw potatoes are cleaned, then sliced into fry shapes before cooking.

Potatoes have a lot of starch in them, so it is best to remove some of that starch before cooking. This will help the potatoes get crispy when cooked. Place the raw potatoes into a large bowl. Cover them with water, and let them soak for 30 minutes.

After 30 minutes, drain the water off of the potatoes, and give them a rinse. Lots of starch has now been removed from the potatoes. Place the potatoes onto paper towels and pat them dry. Now we’re ready to go!

French fries are soaked in water for 30 minutes before draining and cooking.The fries are patted dry before oil and seasoning are added.

Season The Air Fryer French Fries

Before you season the potatoes, turn on the air fryer and preheat it to 380°F. While it preheats, place the dry potatoes into a large bowl. Drizzle them with vegetable oil (or your choice of oil) . Gently toss to coat them with oil, and then season with salt and pepper. Add any other seasonings you want at this point (garlic powder, seasoning salt, etc.). Stir to combine.

Fries are seasoned with oil, salt and pepper before cooking.

Once the air fryer has preheated, place the seasoned potato fries in the basket of your air fryer. Try to place them in a single layer, for the best results. This will allow the super hot air to circulate around the fries, which is how they cook well.

The air fryer basket holds a single layer of seasoned fries.

Cook The Air Fryer French Fries

Cook the air fryer french fries at 380°F for 5 minutes. Pause the machine, and give the fries a good shake. Cook another 5 minutes, and then shake them once again. If “shaking” isn’t your thing, move them around a bit using tongs. Try to put them back into a single layer after each “shake”. Now they’ve cooked for 10 minutes.

Air fryers tend to have temperature variances, so keep an eye on them from this point on. Cook the fries for 3-4 more minutes. Check them to see if they have reached a desired crispness. If not, pop ’em back in for a couple more minutes. By now they should be done. The final cooking time will also depend on the thickness of your fries.

Air fryer french fries in basket of machine after cooking.

Serve The Air Fryer French Fries

Once the fries have fully cooked, they should be golden brown, slightly crispy on the outside, and soft on the inside. Serve with a dipping sauce of your choice, and dig in! They really are quite simple to make, and taste delicious.

If making a large quantity, repeat the process with the rest of the potatoes, while the air fryer is still hot! Hope you enjoy these fries… we sure do.

A plate full of air fryer french fries, and dipping ketchup on the side.

Thanks for stopping by. I appreciate you taking the time to do so, and hope you will consider making air fryer french fries for those you love. Take care, and have a great day.

Looking For More AIR FRYER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite Air Fryer recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Recipe adapted from: The recipe booklet that came with my Cosori air fryer.

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Air Fryer French Fries
Prep Time
5 mins
Cook Time
14 mins
Soaking Time (inactive)
30 mins
Total Time
49 mins
 

Grab 2 russet potatoes and your air fryer, and get ready to make some delicious, crispy air fryer french fries to munch on with your favorite meal!

Category: Appetizer/Snack, Side Dish, Vegetable Dish
Cuisine: American
Keyword: air fryer french fries
Servings: 3
Calories Per Serving: 193 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 medium russet potatoes
  • 2 Tablespoons vegetable oil , or oil of choice
  • ½ teaspoon salt , or more to suit your taste
  • ¼ teaspoon black pepper , or more to suit your taste
US Customary - Metric
Instructions

  1. Scrub potato skins well, to remove any dirt. Slice potatoes lengthwise into 1/2" slices, then cut each slice into fry sized "sticks". Place raw potatoes into a large bowl, cover with water, and let them soak for 30 minutes (this removes a lot of starch). After 30 minutes, drain water , then give potatoes a rinse. Pat potatoes dry with paper towels.

  2. Preheat air fryer to 380°F. Place dry potatoes into a large bowl. Drizzle with 2 Tablespoons oil. Gently toss to coat, and then season with salt/pepper, and stir to combine. **Add any additional seasonings you want (garlic powder, seasoning salt, etc.). Once the air fryer has preheated, place seasoned fries in basket of air fryer, in a single layer, for best results.

  3. Cook at 380°F for 5 minutes. Pause machine, and give fries a good shake. Cook for an additional 5 minutes, and then shake once again or move them around a bit using tongs, keeping them in a single layer after each "shake". Because air fryers tend to have temperature variances, set the timer and cook for 3-4 more minutes. Check to see if they've reached your desired crispness. If not, pop 'em back in for a couple more minutes. By that time they should be done (final cooking time will also depend on the thickness of your fries!). Taste, and add more salt/pepper, if desired. Remove, and serve with your favorite dipping sauce. Enjoy!

Nutrition Facts
Air Fryer French Fries
Amount Per Serving (1 (1/3 of total))
Calories 193 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 8g50%
Sodium 395mg17%
Potassium 592mg17%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin C 8mg10%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Grab 2 russet potatoes and your air fryer, and get ready to make some delicious, crispy air fryer french fries to munch on with your favorite meal!


May
2020

Apricot Pineapple Kielbasa Bites

categories: Appetizers
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Apricot Pineapple Kielbasa Bites are delicious, easily made appetizers to serve family or friends. A sweet fruit glaze coats each bite to perfection.
Apricot Pineapple Kielbasa Bites are delicious, easily made appetizers to serve family or friends. A sweet fruit glaze coats each bite to perfection.

Are you looking for a quick and easy to make appetizer for a get together, or a yummy snack for your family? Let me recommend these tiny bites of goodness – apricot pineapple kielbasa bites! They really are yummy.

Slices of polska kielbasa are pan-seared until browned (a few minutes), then finish cooking in a delicious glaze. The glaze is super easy to make using apricot pineapple jam, Dijon mustard, ground ginger, and fresh lemon juice, and gives great flavor to each bite.

Apricot Pineapple Kielbasa Bites do not require a lot of time, so it’s perfect dish to throw together at the last minute. They can be made in about 15 minutes time. Let me tell you, these little snack bites sure taste good, too! Here’s how to make them:

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

Prepare The Apricot Pineapple Glaze

Making the sauce (which will end up glazing the kielbasa) is totally easy. In a small bowl, whisk together fresh lemon juice, Dijon mustard, and ground ginger until combined.

Once combined, stir in the apricot pineapple jam (I used my home-canned apricot pineapple jam- hooray!). NOTE: You can substitute plain apricot jam, if that’s what you have on hand or can buy at the store. The mixture will be thick and will have small pieces of fruit in it. Stir until the sauce is fully blended together.

Lemon juice, ground ginger, and Dijon mustard are whisked together in bowl.Apricot pineapple jam is stirred into the sauce for kielbasa bites.The apricot pineapple sauce will be thick, and have bits of fruit in it from the jam.

Cook The Kielbasa Bites

Slice the kielbasa ring into pieces that are about 1″ thick. Place the kielbasa slices into a large skillet in a single layer. Cook on medium high heat until browned on the bottom. Flip over each slice and continue cooking until both sides are browned, and kielbasa is cooked through. This should only take 3-4 minutes.

Once browned and cooked through, remove the kielbasa bites from the skillet to paper towels (to drain off any grease). Keep the kielbasa slices warm.

A ring of kielbasa is cut into 1" slices before cooking.

Kielbasa slices are cooked in a large skillet in a single layer.After the bottom browns on the kielbasa, the slices are turned to other side to finish cooking.

Finish Making The Apricot Pineapple Kielbasa Bites

Okay… now it’s time to finish these apricot pineapple kielbasa bites! Pour the glaze mixture into the same skillet you cooked the kielbasa in. Heat the sauce through in the skillet on medium heat, for 2-3 minutes. The sugars from the jam will begin to melt and the sauce will begin to look more like a syrupy glaze as it cooks.

Apricot pineapple glaze is cooked in a large skillet.

Add the warm and browned kielbasa bites back into the glaze in the skillet, and gently stir to fully coat each piece on all sides with the apricot pineapple glaze. Continue to cook on medium heat for approximately 5-6 minutes, stirring often.

The glaze will slightly reduce in volume during this time, and will become very “sticky”. A glaze is made when the sugar in the jam begins to caramelize as it is heated. That is what you want, so a thick glaze will cover each bite.

The cooked kielbasa slices are added back into the skillet with apricot pineapple glaze.The thick fruit glaze coats each piece of kielbasa in the skillet.

Time To Serve Apricot Pineapple Kielbasa Bites

The apricot pineapple kielbasa bites are best served immediately upon finishing the cooking, so they can be served warm. The easiest way I have found to transfer them from the skillet to the serving platter is this:

Insert a toothpick into each kielbasa slice in the skillet. Once they all have toothpicks, gently lift each one from the glaze, and place it onto the serving platter. There is so much less mess if you try it this way… trust me! The toothpicks are perfect little “handles” so each person can lift the bites straight off the platter and into their mouth.

Each of the apricot pineapple kielbasa bites has a toothpick inserted into it.

These Appetizers Are Best Served Immediately

As the kielbasa bites sit, the glaze will begin to firm up. This appetizer is at its best when served immediately after placing on the serving platter. They still taste wonderful later, but you may find the glaze has firmed up to the point where it is harder to lift each serving from the plate.

Your family (or guests) can easily pick up several bites of this delicious appetizer at a time, with little mess! And trust me… these little bites of kielbasa taste fantastic. I think you will really like them.

A platter full of apricot pineapple kielbasa bites, ready to eat!You can see the glaze on each of the apricot pineapple kielbasa bites. YUM!

Thank you for spending some of your  time on my blog today. Thanks for reading. I hope you have the opportunity to try these little bites of YUM. They always get gobbled up in a hurry, because they are soooo good.

If you enjoy kielbasa, I hope you will check out my recipe for Sweet n’ Sticky Polska Kielbasa. It is a simple, main course dish that only has TWO ingredients, and tastes fantastic! Take care, and have a wonderful day.

Looking For More APPETIZER Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Original recipe source: Unknown. (wrote it down on a 3×5 index card many years ago, without source noted)

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Apricot Pineapple Kielbasa Bites
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Apricot Pineapple Kielbasa Bites are delicious, easily made appetizers to serve family or friends. A sweet fruit glaze coats each bite to perfection.

Category: Appetizer/Snack
Cuisine: American
Keyword: apricot pineapple kielbasa bites
Servings: 36 (or more bites)
Calories Per Serving: 43 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 12 ounces polska kielbasa ring (beef) (1 package)
  • 2 teaspoons Dijon mustard
  • 2 Tablespoons fresh lemon juice
  • 6 ounces apricot pineapple jam (3/4 of an 8 ounce jar) (can sub. apricot jam)
  • ¼ teaspoon ground ginger
US Customary - Metric
Instructions

  1. In a small bowl, whisk together lemon juice, Dijon mustard, and ground ginger until combined. Stir in apricot pineapple jam. Mixture will be thick and have small pieces of fruit in it. Stir until sauce is fully blended. Set aside.

  2. Slice kielbasa into 1" thick pieces. Place slices into a large skillet in a single layer. Cook on medium high heat until browned on bottom. Turn over slices and continue cooking until both sides are browned, and kielbasa is cooked through. This takes 3-4 minutes. Remove kielbasa from skillet; transfer to paper towels (to drain off grease), and keep kielbasa warm.

  3. Pour reserved sauce into same skillet you cooked kielbasa in. Heat on medium heat, for 2-3 minutes, stirring often. Add kielbasa to sauce, and gently stir, to coat each piece on all sides with glaze. Continue to cook on medium heat for approximately 5-6 minutes, stirring often. The glaze will reduce in volume slightly, and become "sticky". Insert a toothpick into each kielbasa slice, once done. When they all have toothpicks, gently lift each one from the glaze, and place onto serving platter. Serve immediately, and enjoy!

Nutrition Facts
Apricot Pineapple Kielbasa Bites
Amount Per Serving (1 bite)
Calories 43 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 7mg2%
Sodium 88mg4%
Potassium 26mg1%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 10IU0%
Vitamin C 1mg1%
Calcium 2mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Apricot Pineapple Kielbasa Bites are delicious, easily made appetizers to serve family or friends. A sweet fruit glaze coats each bite to perfection.

 


Apr
2020

How To Test Yeast For Viability

categories: Tip Of The Day
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Trying to figure out if your dry yeast is still good for baking? It’s really simple to learn how to test yeast for viability in about 10 minutes.Trying to figure out if your dry yeast is still good for baking? It's really simple to learn how to test yeast for viability in about 10 minutes.

Well… here it is April 2020, and most grocery stores have been cleaned out of toilet paper… and YEAST. Whaaat? Apparently every living human being in the country has taken up baking while staying at home due to the big ol’ virus. Go figure!

I was surprised and totally bummed last month to see that my half-full jar of yeast in the refrigerator had expired. I tested it to see if it was still “good”, but it was really good and DEAD. Really dead, which is a total bummer. My husband said he would pick up a new package of yeast when he went to get our groceries (he’s been a good helper!). Well… that was 6 weeks ago, and we still cannot find yeast at the grocery store, or online, etc.

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

A CHRISTMAS MIRACLE… In April!

Well, guess what? Last week I discovered a plastic container that had fallen over in the very back of our pantry. Apparently at some point in the past year and a half, I had purchased a large bag of active dry yeast, opened it, and stored it in a sealed plastic container in our pantry. I couldn’t believe my eyes, since I normally buy small jars and keep them in our fridge. I don’t even remember buying it, so it was a Christmas miracle… in April! But was the yeast still GOOD???? I couldn’t tell because it was out of the original packaging that had the expiration date on it (face-palm).

I was so excited, and could hardly wait to test the yeast to see if it could still be used. WOW… it was! My day was made, cinnamon rolls were made, and all was good again in the world! So I thought I would show you how to test yeast to see if it is still good. Maybe you will find this tip as valuable as I did if you have yeast that has recently expired or is on the verge of expiring! Here’s a simple way that shows how to test yeast for viability (it’s EASY):

How To Test Yeast To Make Sure It Is Still “Good”

It’s simple to test yeast for viability, and see if it can still be used for baking. Measure out 2¼ teaspoons of dry yeast (active, quick rise, etc.) into a small bowl. Add 1 teaspoon of granulated sugar, and combine the two ingredients.

Dry yeast and sugar are mixed together in a small bowl.

Add Warm Water (At Just The Right Temperature!)

Now you will need to add warm water to the yeast and sugar, BUT there is a catch! The water needs to be at 110°F. to activate the yeast. If the water is too hot, it will kill the yeast. Think of the story of the Three Bears. The water needs to be JUST RIGHT.

The way I do it is to bring some water to almost a boil, then pour out ¼ cup of it into a measuring cup. Let let the water slowly drop in temperature until it registers 110°F. on a digital thermometer. As soon as it hits 110 degrees, pour the water into the yeast mixture and stir well, to combine.

It is important to heat the water to 110 degrees F. before adding it to yeast and sugar.the heated water is added to the bowl of yeast and granulated sugar.

When you first mix the water, yeast and sugar, there will be some air bubbles that pop up while stirring. Once combined, set the bowl aside for 10 minutes.

Yeast, sugar, and heated water are stirred together, and then let sit for 10 minutes.

Check For Bubbles And A “Yeasty” Smell

After 10 minutes, check on your yeast experiment. You should have a bubbly mixture that smells very “yeasty”. If the bubbles are non-existent, the yeast is unfortunately dead as a doorknob.

IF the yeast is still quite bubbly, kind of frothy, and has a yeasty aroma, then it can still be used for recipes that call for yeast. Discard your little yeast experiment, and bake away! See how easy it was to learn how to test yeast? Trust me, I was giddy with excitement to see those bubbles after 10 minutes! As it sat, the liquid even began to rise just a little bit… whoo hoo!

It's bubbly and smells yeasty after 10 minutes... now you know how to test yeast!

I proceeded to make some homemade cinnamon rolls using the yeast I found. YUM! Now I can hardly wait to use this yeast to make New York style blueberry bagels, miracle bread, and even homemade pita bread!

The successfully tested yeast was used to make homemade cinnamon rolls.

Thanks for reading, friends. I hope this tip helps you, if you ever find yourself in the same situation with a jar of yeast you’re not sure about! Take care of yourself and those you love. Come back again for another visit! You can also find all of my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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How To Test Yeast For Viability
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Trying to figure out if your dry yeast is still good for baking? It's really simple to learn how to test yeast for viability in about 10 minutes.

Category: Tip
Cuisine: All Cuisines
Keyword: how to test yeast
Servings: 1
Calories Per Serving: 103 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2¼ teaspoons dry yeast
  • 1 teaspoon granulated sugar
  • ¼ cup water (heated to 110°F)
US Customary - Metric
Instructions

  1. Measure out 2¼ teaspoons of dry yeast (active, quick rise, etc.) into a small bowl. Add 1 teaspoon of granulated sugar, and combine the two ingredients.

  2. Now you will need to add warm water to the yeast and sugar, BUT there is a catch! The water needs to be at 110°F. to activate the yeast. If the water is too hot, it will kill the yeast. The way I do it is to bring some water to almost a boil, then pour out ¼ cup of it into a measuring cup. Let let the water slowly drop in temperature until it registers 110°F. on a digital thermometer. As soon as it hits 110 degrees, pour the water into the yeast mixture and stir well, to combine. Once combined, set the bowl aside for 10 minutes.

  3. After 10 minutes, check on yeast. You should have a bubbly mixture that smells very "yeasty". If bubbles are non-existent, the yeast is unfortunately dead as a doorknob. IF the yeast is bubbly and has a yeasty aroma, then it can still be used for recipes that call for yeast. Discard your yeast experiment, and use unused yeast to bake away!

Nutrition Facts
How To Test Yeast For Viability
Amount Per Serving (1 g)
Calories 103 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 17mg1%
Potassium 258mg7%
Carbohydrates 15g5%
Fiber 7g29%
Sugar 4g4%
Protein 11g22%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Trying to figure out if your dry yeast is still good for baking? It's really simple to learn how to test yeast for viability in about 10 minutes.


Apr
2020

Creamy Lemon Tarragon Chicken

categories: Chicken, Main Dishes
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Creamy Lemon Tarragon Chicken features pan-seared chicken breasts, topped w/ a buttery lemon cream sauce with tarragon & green onions, served on rice.
Creamy Lemon Tarragon Chicken features pan-seared chicken breasts, topped w/ a buttery lemon cream sauce with tarragon & green onions, served on rice.

Looking for an easy to prepare, super yummy chicken recipe? Well then, you should give this recipe for creamy lemon tarragon chicken a try. It’s delicious, and is super simple to make, without a ton of ingredients! The sauce has lots of flavor, thanks to fresh lemon juice, lemon zest, dried tarragon, cream, butter, and sliced green onions. It is soooo good.

When I took the photos for this blog post, I had my husband do the cooking. We changed it up a bit so we could BOTH be in the kitchen cooking together (I did some of the prep work and plated it). He did a fabulous job cooking the creamy lemon tarragon chicken, and we both LOVED this dish. Here’s how to make it:

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

Prepare The Chicken Breasts

The recipe calls for boneless, skinless chicken breasts. You will need to “pound them” with a meat mallet (or heavy skillet like cast iron) until they are about 1/4″ thick. To do this, place plastic wrap on a surface. Lay one chicken breast on the plastic, then cover with another sheet of plastic wrap, and seal edges.

Use the flat side of a meat mallet or the bottom of a heavy skillet to pound the chicken out. Once the chicken is flattened out to 1/4″ thickness, set it aside. Repeat with the other chicken breasts. Once all have been flattened, slice each piece of chicken in half, length-wise, then cut each half into 3 pieces.

Chicken breasts are pounded until 1/4" thick between pieces of plastic wrap.Pieces of chicken breast are cut into halves, then into thirds before cooking.

Cook The Chicken

Sprinkle the chicken pieces lightly with salt and pepper. Melt butter in a large skillet, and then add the chicken pieces in a single layer. Cook for 2-3 minutes on medium-high heat. When the bottom of the chicken is golden brown, turn chicken to the other side, and cook 2-3 more minutes, until the chicken is fully cooked through.

The photo below is the only picture I got of this step, but you can see my hubby busy cooking the chicken. Once the chicken is done, remove the chicken pieces from the skillet to an oven-proof dish, cover with foil, and keep the pieces warm.

TIP: We put the covered, cooked chicken in a 200 degree oven to keep warm. The chicken needs to stay warm while you make the sauce. **DO NOT CLEAN OUT THE SKILLET (you will use the leftover butter and little browned bits in it to make the sauce!).

Pan-searing the chicken breast portions in butter.

Make The Creamy Lemon Tarragon Sauce

Now it’s time to make the creamy sauce that will cover the chicken. Sauté the green onions on medium-low heat in the leftover butter in the skillet until they become tender (a couple minutes). Add freshly squeezed lemon juice, lemon zest, and dried tarragon to the skillet and stir, to combine. Measure and pour the whipping cream into the skillet.

Lemon juice, zest, green onions and seasonings are cooked in skillet.Heavy cream is added to the sauce for creamy lemon tarragon chicken.

Whisk or stir the sauce well, while continuing to cook on medium-low heat. Cook the sauce until it comes to a boil. Reduce heat to low and cook sauce 4-5 more minutes, or until sauce has thickened slightly, and is fully heated through. Remove the sauce from the heat.

The creamy lemon sauce is stirred and cooked until slightly thickened.

Serve The Creamy Lemon Tarragon Chicken

Once the sauce if fully heated through, your creamy lemon tarragon chicken dinner is ready to be plated for serving! Place a portion of cooked white or brown rice onto each dinner plate. Spread the rice out so it becomes the base for the chicken and sauce.

Place 3-4 pieces of warm chicken on top of the rice, and then spoon the hot creamy sauce over each piece to cover. You should have enough yummy sauce to cover all the chicken pieces, so be generous with the sauce. And that’s it… see how simple it was to make this creamy lemon tarragon chicken dish? Hope you enjoy it! It really is quite delicious.

Creamy Lemon Tarragon Chicken is served on rice, with zucchini on the side.Thick creamy lemon sauce covers the pan-seared chicken pieces on top of rice.

Thanks for visiting. I hope you will come back again soon, and trust you will have consider making this creamy lemon tarragon chicken recipe for yourself and those you love. Take care, and have a great day.

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes in the Recipe Index, located at the top of the page. I’ve got LOTS of them, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: unknown (found written on 3×5 card in one of my really old recipe boxes)

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Creamy Lemon Tarragon Chicken
Prep Time
15 mins
Cook Time
6 mins
Total Time
21 mins
 

Creamy Lemon Tarragon Chicken features pan-seared chicken breasts, topped w/ a buttery lemon cream sauce with tarragon & green onions, served on rice.

Category: Entree
Cuisine: American
Keyword: creamy lemon tarragon chicken
Servings: 4
Calories Per Serving: 505 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1½ pounds chicken breasts (boneless, skinless) , about 3 large
  • Salt & black pepper , to lightly season chicken
  • ¼ cup butter (= 4 Tablespoons)
  • 2 Tablespoons green onions (scallions) , thinly sliced
  • 2 Tablespoons lemon juice (fresh)
  • 1 teaspoon lemon zest , finely grated
  • 1 teaspoon dried tarragon
  • 1 cup heavy whipping cream
  • white or brown rice , pre-cooked, hot
US Customary - Metric
Instructions

  1. Prepare Chicken: Flatten chicken breasts by placing one chicken breast at a time between sheets of plastic wrap. Use the flat side of a meat mallet or the bottom of a heavy skillet to pound the chicken out. Once the chicken is flattened to about 1/4"thickness, set it aside; Slice each flattened piece of chicken in half length-wise, then cut each half into 3 pieces. Season chicken with salt/pepper.

  2. Cook Chicken: Melt butter in large skillet on medium-high heat. Add chicken pieces in single layer. Cook for 2-3 minutes until bottom side is golden brown; turn chicken over; cook for 2-3 minutes, or until cooked through. Remove chicken to oven-proof plate, cover, keep pieces warm (we used 200°F. oven). **DO NOT CLEAN THE SKILLET OUT (will use it to make sauce)

  3. Make Sauce: Sauté sliced green onions in leftover butter in skillet on medium-low heat until they become tender (about 2 minutes). Add lemon juice, lemon zest, and dried tarragon to skillet and stir, to combine. Pour whipping cream into skillet. Whisk or stir the sauce well, while continuing to cook on medium-low heat. Cook the sauce until it comes to a boil. Reduce heat to low and cook sauce 4-5 more minutes, or until sauce has thickened slightly, and is fully heated through. Remove the sauce from the heat.

  4. To Serve: Place prepared rice onto each dinner plate. Spread the rice out, so it becomes the base for the chicken and sauce. Place 3-4 pieces of warm chicken on top of rice, and spoon hot creamy sauce over each piece to cover. Enjoy!

Recipe Notes

NOTE: The caloric calculation does NOT include the rice, as different types or portion sizes might be used.

Nutrition Facts
Creamy Lemon Tarragon Chicken
Amount Per Serving (1 (1/4 of total))
Calories 505 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 22g138%
Cholesterol 221mg74%
Sodium 322mg14%
Potassium 689mg20%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 38g76%
Vitamin A 1331IU27%
Vitamin C 7mg8%
Calcium 56mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Creamy Lemon Tarragon Chicken features pan-seared chicken breasts, topped w/ a buttery lemon cream sauce with tarragon & green onions, served on rice.

 

 


Apr
2020

Beet and Goat Cheese Salad (with citrus dressing)

categories: Salads, Side Dishes
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Colorful and delicious beet and goat cheese salad features mixed greens, candied pecans, mandarin oranges, beets, and goat cheese w/ citrus dressing!
Colorful and delicious beet and goat cheese salad features mixed greens, candied pecans, mandarin oranges, beets, and goat cheese w/ citrus dressing!

Today I want to share with you this recipe for beet and goat cheese salad. It’s delicious, easy to make, and tastes great! A couple of years ago we enjoyed a fairly similar salad. I took the original recipe and made a few minor changes, and this salad is the result. Even though I’ve made this salad a few times, I finally got around to taking photos of the preparation, to share on my blog.

The salad has romaine lettuce, baby spinach, and chopped kale (from our garden) in it, but you can EASILY substitute a bag of spring greens instead (for convenience). Salad flavors are enhanced with the addition of creamy goat cheese crumbles, earthy tasting chopped beets, sweet mandarin orange slices, and crunchy, quick-candied pecans.

The beet and goat cheese salad is topped with an easy to make citrus dressing for a final pop of flavor, right before serving. YUM! Here’s how to make it:

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

Prepare The Citrus Poppyseed Dressing

Making the salad dressing is a cinch. Measure fresh squeezed orange juice, zest, Dijon mustard, honey, salt, onion powder, poppyseeds and vegetable oil into a small bowl. Mix these ingredients together with a wire whisk or fork, until completely blended.

NOTE: You can also use a food processor or blender for this step, but do not add the poppyseeds until AFTER dressing is fully blended.

You can make the salad dressing early in the day if that is convenient. Store, covered, in refrigerator until time to dress the salad and serve. Give it a final whisk before dressing the beet and goat cheese salad. P.S. This dressing is delicious on other green salads, too!

Ingredients are gathered to make a citrus dressing for the salad.The citrus dressing is whisked together for the beet and goat cheese salad.

Make Quick Candied Pecans

The candied pecans can be made ahead (to save time), and set aside until ready to assemble the beet and goat cheese salad. To make the quick-candied pecans, melt 1 Tablespoon butter in a medium skillet on medium low heat. Add 15-20 pecan halves (about 1/2 cup), 1 Tablespoon brown sugar, and 1/4 teaspoon ground cinnamon. Stir together until the pecans are fully coated.

Cook, stirring often, on medium low heat until pecans become sticky and most of the butter has dissipated in the skillet. This typically takes 4-5 minutes total. Remove the pecans using a fork, and place them onto foil or wax paper, leaving space between each one. They will be sticky at this point. Let the pecans sit at room temperature, and they will harden up as they cool.

Pecan halves are cooked and candied with butter, cinnamon and brown sugar.The candied pecans are dried until glaze firms up, then added to salad.

Assemble The Beet And Goat Cheese Salad

To build the salad, place chilled mixed salad greens in bowl, and top them with the mandarin oranges and beets. I even got to use some of my home-canned mandarin oranges! By the way… you can also use oven roasted beets for this recipe, OR you can use half of a can of beets, cut up. Whatever type is most convenient for you to use is the best way! I happened to have had some home-roasted beets (leftover) in my freezer, so I thawed them to use.

The next thing to add is goat cheese crumbles and the (hardened) candied pecans. This salad is best, if assembled just before serving. Once the salad has been assembled, do not mix it up until dressing has been added, and you’re ready to dish it up! The reason for this is so the beets don’t discolor the rest of the salad ahead of time!

NOTE: If you HAVE to make this salad ahead of time, cover it with plastic wrap at this point, and refrigerate (without mixing).

Spring greens in bowl are topped with chopped beets and mandarin oranges.Candied pecans and crumbled goat cheese are added to the salad.

Dress The Beet And Goat Cheese Salad, And Serve!

When you’re ready to serve the salad, give the citrus dressing a final whisk or stir, and then pour it over the prepared salad. GENTLY toss, to combine (the less tossing the better so the beets don’t discolor it all!). TIP: If you don’t want to use all of the dressing, it can be covered and refrigerated for up to a week. Serve, and enjoy this delicious salad.

A citrus dressing is poured over the beet and goat cheese salad before serving.

We enjoyed the beet and goat cheese salad, served alongside a baked potato, and our old standby, Traeger roasted chicken! It was really a great meal, and even though the photo below didn’t do the fully mixed and dressed salad justice, it sure tasted great!

Roast chicken and baked potato are served with the tossed beet and goat cheese salad.

Thank you for stopping by for a visit. The printable recipe card is below, and I hope you have the opportunity to make this yummy side salad. There’s enough for 4 servings (or maybe more if they’re small). Have a wonderful day. Take care.

Looking For More SALAD Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe adapted from: https://www.chelseasmessyapron.com/beet-and-goat-cheese-salad/

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Beet and Goat Cheese Salad (with citrus dressing)
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Colorful and delicious beet and goat cheese salad features mixed greens, candied pecans, mandarin oranges, beets, and goat cheese w/ citrus dressing!

Category: Salad/Side Dish
Cuisine: American
Keyword: beet and goat cheese salad
Servings: 4
Calories Per Serving: 424 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
Salad Ingredients:
  • 8 ounces mixed Spring greens
  • 15 ounces mandarin oranges (canned) , drained
  • 7½ ounces canned beets (or oven-roasted) , patted dry, then chopped in 1" pieces
  • ⅓ cup crumbled goat cheese , can substitute feta
For Candied Pecans:
  • 1 Tablespoon butter
  • 15-20 pecan halves
  • 1 Tablespoon brown sugar
  • ¼ teaspoon ground cinnamon
For Citrus Dressing:
  • ⅓ cup fresh squeezed orange juice
  • 3 teaspoons orange zest
  • 1½ Tablespoons honey
  • ⅓ cup vegetable oil
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon onion powder
  • ¾ Tablespoon poppyseeds
US Customary - Metric
Instructions

  1. Make Salad Dressing: Measure fresh squeezed orange juice, zest, Dijon mustard, honey, salt, onion powder, poppyseeds and vegetable oil into small bowl. Mix with a wire whisk or fork, until completely blended. NOTE: You can use a food processor or blender for this step, but do not add poppyseeds until AFTER dressing is fully blended. Store (covered) in refrigerator until time to dress the salad and serve.

  2. To Make Candied Pecans: Melt butter in skillet on medium low heat. Add pecan halves, brown sugar, and cinnamon. Stir together until pecans are coated. Cook, stirring often, on medium low heat until pecans become sticky and most of the butter has dissipated (4-5 minutes). Remove pecans with a fork; place them on foil or wax paper, leaving space between each one. They will be sticky. Let pecans sit at room temperature. The glaze firms up as they cool.

  3. Assemble Salad Right Before Serving: Place chilled salad greens in bowl; top with mandarin oranges and beets. Add goat cheese and candied pecans. Once salad is assembled, do not toss until dressing has been added, and you're ready to serve! This is so the beets don't discolor salad ahead of time! NOTE: If you HAVE to make this salad ahead, cover with plastic wrap at this point, and refrigerate (without dressing OR mixing).

  4. To Serve: When ready to serve salad, give dressing a final whisk, and pour it over prepared salad. GENTLY toss, to combine. Serve, and enjoy!

Nutrition Facts
Beet and Goat Cheese Salad (with citrus dressing)
Amount Per Serving (1 (1/4 of total))
Calories 424 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 20g125%
Cholesterol 16mg5%
Sodium 406mg18%
Potassium 428mg12%
Carbohydrates 38g13%
Fiber 4g17%
Sugar 30g33%
Protein 7g14%
Vitamin A 1718IU34%
Vitamin C 55mg67%
Calcium 107mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Colorful and delicious beet and goat cheese salad features mixed greens, candied pecans, mandarin oranges, beets, and goat cheese w/ citrus dressing!