The Grateful Girl Cooks!

18
Jun
2024

Air Fryer Cheddar Biscuits

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Air Fryer Cheddar Biscuits taste amazing! You’re going to love these soft, buttery biscuits filled with cheddar cheese and diced jalapeños.

Do you enjoy biscuits? We sure do, and the recipe I am sharing today is a fantastic one for making them in an air fryer! I found the original recipe in a manual that came with my air fryer, and only made a couple small changes.

Let me tell you, these air fryer cheddar biscuits (with diced jalapeños) are SO GOOD! They are big enough biscuits that sometimes my hubby and I split one, and every bite is full of deliciousness.

The prep is fairly minimal, but the results are amazing! If you have an air fryer, I hope you will try this biscuit recipe. Here’s how to make them.

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

Make The Dough For The Cheddar Biscuits

Sift all purpose flour, baking powder, sugar, salt and baking soda together into a large mixing bowl. Cut VERY COLD butter into small chunks and add them to the sifted dry ingredients.

Use a pastry blender or two forks to cut the butter into the flour mixture. Continue until the dough becomes crumbly, and the butter has been reduced to the size of peas.

Add grated cheddar cheese and finely diced jalapenos to the dry ingredients and stir, to combine. Once combined, pour in the buttermilk, and stir until it has been incorporated into the mixture.

NOTE: The jalapeno flavor is very mild in this recipe (as written). Don’t like jalapeños? Leave them out! Do you LOVE jalapeños? Add more, if desired, to suit your taste.

Continue to stir until all the dough ingredients have been fully combined in a shaggy mound of dough.

Shape, Slice, And Top With Melted Butter

Cut a piece of parchment paper to fit the basket of your air fryer. Place the dough in a mound in the middle of the paper.

Shape the dough into a square, about 1″ thick, using your hands (a bit sticky). Slice the dough into 4 equal-sized squares using a knife or pizza cutter (my favorite way to cut them).

Separate them a bit on the parchment paper, and then brush the tops of each biscuit with melted butter. Now they’re ready for the air fryer.

Time For the Air Fryer!

Preheat your air fryer to 350°F. Once it has reached temperature, carefully place the parchment paper and biscuits into the basket. Cook the biscuits at 350°F for 12 minutes without disturbing them.

When done, the air fryer cheddar biscuits should be nicely browned on top and cooked all the way through. Transfer the parchment paper (and biscuits) to a wire rack to cool for 1 minute before serving.

Slice through the biscuits to separate them from each other, because they may have cooked together as they rose and cooked in the pan.

Time To Enjoy The Air Fryer Cheddar Biscuits

Serve the air fryer cheddar biscuits while they’re warm and enjoy! My husband and I split them in half at times, because they are a large biscuit, and are a bit calorically “challenging”!

The biscuits are buttery and slightly crunchy on the outside, but the inside is soft and fluffy! These delicious biscuits taste outstanding, as well, and the jalapeños only add a tiny amount of heat.

I hope you enjoy these amazing biscuits and trust you have the same reaction we did when we tried them the very first time. We said “WOW”!!!

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

Looking For More AIR FRYER Recipes?

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

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Recipe adapted from: “Cosori Air Fryer Recipes” (the manual that came with the air fryer), page 98

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Air Fryer Cheddar Biscuits

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

Air Fryer Cheddar Biscuits taste amazing! You're going to love these soft, buttery biscuits filled with cheddar cheese and diced jalapeños.

Category: Bread, Side Dish

Cuisine: All Cuisines

Keyword: air fryer cheddar biscuits

Servings: 4

Calories Per Serving: 496 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1¾ cups all purpose flour
1¼ teaspoons baking powder
1 teaspoon salt
1 teaspoon granulated sugar
⅛ teaspoon baking soda
½ cup COLD butter = 8 T. or 1 stick
½ cup shredded cheddar cheese
1 Tablespoon jalapeños seeded, finely diced
½ cup buttermilk (cold)
2 teaspoons butter (for brushing on biscuit tops) melted

US Customary - Metric

Instructions

Sift flour, baking powder, sugar, salt and baking soda into a large mixing bowl. Cut VERY COLD butter into small chunks; add them to flour mixture. Use a pastry blender or two forks to cut butter into the flour mixture. Continue until dough becomes crumbly, and butter has been reduced to the size of peas.
Add grated cheese and jalapeños; stir, to combine. Once combined, stir in buttermilk until it is incorporated. Continue to stir until all the dough ingredients are fully combined in a shaggy mound of dough.
Cut a piece of parchment paper to fit basket of the air fryer. Transfer parchment paper to counter (return basket to air fryer). Preheat air fryer to 350℉.
Place dough in the middle of the parchment paper. Shape dough into a square, about 1" thick, using your hands. Slice dough into 4 equal-sized squares. Separate squares slightly on the parchment paper; brush biscuit tops with melted butter.
Once air fryer has reached temperature, carefully place parchment paper and biscuits into the basket. Cook biscuits at 350°F for 12 minutes. When done, biscuits should be nicely browned and cooked through. Transfer parchment paper (and biscuits) to a wire rack; cool for 1 minute. Serve and enjoy!.

Nutrition Facts

Air Fryer Cheddar Biscuits

Amount Per Serving (1 biscuit)

Calories 496 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 19g119%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 82mg27%

Sodium 953mg41%

Potassium 258mg7%

Carbohydrates 45g15%

Fiber 2g8%

Sugar 3g3%

Protein 10g20%

Vitamin A 968IU19%

Vitamin C 5mg6%

Calcium 205mg21%

Iron 3mg17%

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

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14
Jun
2024

Broccoli Cheese Soup (Instant Pot)

categories: Instant Pot Recipes, Soups

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Whip up delicious Broccoli Cheese Soup using an Instant Pot in about 30 minutes! This soup recipe is easy to make and yields 6 servings.

Last summer, our oldest son gave me his Instant Pot, after moving out of his apartment, getting married in Portugal and moving to Portugal.

After researching how to use an Instant Pot since he didn’t have the instruction manual, I figured it out and have been using it ever since. True story!

So now, almost a year after receiving my Instant Pot, I’m finally getting around to posting the first IP recipe on my blog! I’ve made quite a few meals already using the Instant Pot, but this is the first “OFFICIAL” recipe I’m adding to the blog, with more to come in the days ahead.

This original recipe came from a wonderful cookbook I purchased by author Coco Morante, and I highly recommend her book, referenced below.

So… if you have an Instant Pot and would like to make some delicious Broccoli Cheese Soup using it, here’s how to do that.

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

How To Make Broccoli Cheese Soup In An Instant Pot

The first thing you need to do is remove the lid and then program the Instant Pot to SAUTÉ. Place 2 Tablespoons butter in the inner pot and heat, stirring often, until the butter has melted.

To the melted butter add finely diced onion, diced celery, shredded carrot, minced garlic and salt, and stir to combine these ingredients.

Sauté the veggies for about 4-5 minutes, stirring often. When done, the onion should have softened considerably, but should still be translucent in color (not browned or crispy).

Now stir in one pound of small broccoli florets and 3 cups of vegetable broth. Stir until combined, pushing the broccoli down into the liquid.

Put the cover on the Instant Pot, and make sure it is securely locked in place. Flip the pressure release knob to SEALING. Push the CANCEL button to clear the cooking program, then press either the MANUAL or PRESSURE COOK button (depending on your machine).

Set the cooking time for 1 minute at High pressure. Now the machine will start heating up before the pressure cooking begins. It will take about 8-10 minutes before the Instant Pot reaches full pressure and the 1 minute cooking timer starts.

Make A “Slurry”

During the time the soup is coming to pressure and cooking, you can make the “slurry” which will be used to slightly thicken the soup once cooked.

In a bowl or medium-sized measuring cup, combine half and half, hot sauce and cornstarch, and stir until fully combined, with no lumps. Set aside until the soup has finished cooking.

Finish Making The Broccoli Cheese Soup

Once the timed cooking ends for the soup, let the pressure release NATURALLY for 5 minutes (do nothing). After 5 minutes, flip the pressure release knob to VENTING, which will allow any remaining steam inside to release immediately.

Carefully remove the lid, then press the CANCEL button, to again reset your Instant Pot. Now push the SAUTÉ button again.

Give the “slurry” you made a quick stir once again, then add it to the soup. Now toss in all that beautiful shredded cheddar cheese, and stir to combine.

Continue to stir and cook the soup at a low simmer (not boiling) until the cheese has melted and the slurry mixture has slightly thickened the broccoli cheese soup.

Once the soup is fully heated through, it is done. However, I suggest taking a bite and then adding more salt (if desired), to suit your taste. If you want the soup spicier, by all means, add some more hot sauce!

Serve The Broccoli Cheese Soup

Ladle the broccoli cheddar soup into serving bowls, and garnish the top with additional shredded cheese (optional, but good).

Serve this delicious soup with a nice warm piece of bread or a green salad on the side. We enjoyed our soup with warm slices of homemade Oatmeal Molasses Bread on the side, and it was a great combination!

I hope you have the chance to make this Instant Pot recipe for Broccoli Cheese Soup, and trust you’ll enjoy it as much as we do. We like the convenience of using the Instant Pot for making soup in a short amount of time!

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

Looking For More SOUP Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful soup recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Original Recipe Source: “The Ultimate Instant Pot Cookbook” by Coco Morante, page 91, published in 2018 by TenSpeed Press

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0 from 0 votes

Broccoli Cheese Soup (Instant Pot)

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Whip up delicious Broccoli Cheese Soup using an Instant Pot in about 30 minutes! This soup recipe is easy to make and yields 6 servings.

Category: Main Dish, Soup

Cuisine: American

Keyword: broccoli cheese soup, Instant pot

Servings: 6

Calories Per Serving: 297 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons butter
1 medium yellow onion peeled/finely diced
1 large stalk celery finely diced
1 large carrot peeled/shredded
2 cloves minced garlic
⅛ teaspoon salt
1 pound broccoli florets bite sized florets
3 cups vegetable broth
1 cup half and half
2 Tablespoons corn starch
2 teaspoons hot sauce (Frank's red hot or Crystal)
2 cups shredded cheddar cheese tightly packed

OPTIONAL GARNISH: additional shredded cheese to sprinkle on top of soup, for serving

US Customary - Metric

Instructions

Remove IP lid; press SAUTÉ button. Put butter in the inner pot and cook, stirring often, until butter melts.
Add onion, celery, carrot, garlic and salt; stir to combine. Sauté veggies for 4-5 minutes, stirring often. When done, onion should have softened , but still be translucent in color. Stir in broccoli and vegetable broth, pushing the broccoli down into the broth.
Lock the lid securely on the IP. Flip the pressure release knob to SEALING. Push the CANCEL button to clear the cooking program, then press the MANUAL or PRESSURE COOK button (depending on your machine). Set cooking time for 1 minute at High pressure. Now the machine will start heating up and will take about 8-10 minutes before the Instant Pot reaches full pressure and the 1 minute cooking timer starts.
While soup is coming to pressure/cooking, make the "slurry" which will be used to thicken the soup. Stir half and half, corn starch and hot sauce in a bowl or measuring cup until combined (no lumps). Set aside until soup is done cooking.
Once timed cooking is completed, let the pressure release NATURALLY for 5 minutes (do nothing). After 5 minutes, flip the pressure release knob to VENTING, which allows any remaining steam to release immediately. After all steam has released, carefully remove the lid. Press the CANCEL button, to again reset your Instant Pot, then push the SAUTÉ button again.
Give the "slurry" another quick stir, then add it to the soup. Add cheese, and stir to combine. Continue to stir/simmer soup until cheese melts and soup has slightly thickened. Take a bite, then add more salt or hot sauce, if desired.
Ladle hot soup into serving bowls; garnish with more cheese, if desired. Serve!

Recipe Notes

NOTE: The caloric calculation was made without the additional shredded cheese used as a garnish, as this is an optional topping.

Nutrition Facts

Broccoli Cheese Soup (Instant Pot)

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

Calories 297 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 62mg21%

Sodium 913mg40%

Potassium 419mg12%

Carbohydrates 15g5%

Fiber 3g13%

Sugar 6g7%

Protein 13g26%

Vitamin A 3411IU68%

Vitamin C 71mg86%

Calcium 360mg36%

Iron 1mg6%

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

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10
Jun
2024

Jumbo Chocolate Chip Cookies

categories: Cookies, Desserts

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Jumbo Chocolate Chip Cookies are 3-4″ wide, full of chocolate chips and pecans, crisp on the outside, and soft on the inside yummy treats!

Today I want to share a wonderful recipe for making jumbo chocolate chip cookies that I found over 20 years ago in an old cooking magazine I subscribed to.

We love chocolate chip cookies and I’ve shared a few recipes for them before on this blog over the years. Those recipes include Mom’s Chocolate Chip Cookies, Orange Chocolate Chip Cookies, and a Giant Chocolate Chip Cookie Pizza.

All those varieties taste fantastic as well, but today I’m sharing another chocolate chip cookie recipe we really enjoy. This recipe will yield about 3 dozen BIG cookies (I typically end up with 36-40 cookies).

Each cookie is jumbo sized (about 3-4 inches wide), and is packed full of chocolate chips and pecans (or walnuts). Here’s how to make them.

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

Make The Cookie Dough

Beat vegetable shortening, soft butter, granulated sugar and brown sugar together in a large mixing bowl until fully creamed, fluffy and light in texture.

This should take about 5 minutes of constant mixing, for best results. You want this mixture to be fully blended and fluffy before continuing!

NOTE: My photos of this (below) do not show the brown sugar because I forgot to add it until AFTER I added the first egg. Oops! I got ahead of myself while taking the photos! You definitely want to cream the brown sugar along with the granulated sugar, shortening and butter.

Add the eggs to this mixture, ONE AT A TIME. Beat well after you add each egg. Once all eggs have been added and incorporated into the dough, add vanilla extract and fresh lemon juice. Mix to combine.

Add The Dry Ingredients

In a separate bowl, combine all purpose flour, quick cooking oats, baking soda, salt and cinnamon by stirring or whisking.

TIP: If you only have old-fashioned oats on hand, see my NOTE in the written recipe at the bottom of the page for an easy way to substitute those (using a blender)!

Add these dry ingredients to the dough batter, a little at a time until they have been fully incorporated into the dough.

Stir In The “Good Stuff”

Add semi-sweet chocolate chips and chopped pecans (or walnuts, if using) to the cookie dough. STIR well, to distribute them into the cookie dough.

Once fully combined, the cookie dough will be very thick, and ready to go! Now it’s time to bake some jumbo chocolate chip cookies!

Shaping The Cookies

Lightly spray (or grease) large baking sheets. To make each jumbo cookie you will need to use ¼ cup of cookie dough.

I put the dough into a ¼ cup measuring cup and then use a butter knife to remove the dough from the cup onto the prepared baking sheets.

These cookies need to be about 3″ apart on the baking sheet, because they will spread out while baking to 3-4 inches wide.

Give them space to spread, about 6 per pan if you have room! You do not need to flatten the dough, and if necessary, make them in batches.

Bake The Jumbo Chocolate Chip Cookies

Bake the cookies at 350°F. for 14-16 minutes. When done, the cookies should be golden brown in color, and the top/center of the cookies should be set.

Remove the pans from the oven, and let the cookies rest on the baking sheets for 2-3 minutes before removing them with a spatula to wire racks to continue cooling.

Enjoy The Jumbo Chocolate Chip Cookies!

Once the jumbo chocolate chip cookies have cooled slightly, go ahead and grab one! They are slightly crispy on the outside but soft and gooey with lots of chocolate and nuts on the inside!

Store the cookies in an airtight container once they have cooled completely. If you like to eat WARM cookies (after they’ve been stored at room temperature), put a cookie in the microwave.

Heat each cookie on High for 12-15 seconds and then enjoy them warm all over again. Don’t forget to pour a tall glass of cold milk to enjoy with the cookies. YUM!

I hope you have the chance to make these incredible tasting jumbo chocolate chip cookies because they really are delicious!

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

Looking For More COOKIE Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Original recipe source: Judy Mabrey, via “Taste Of Home” magazine, Oct./Nov. 2001 issue, page 64, by Reiman Publications

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0 from 0 votes

Jumbo Chocolate Chip Cookies

Prep Time

14 mins

Cook Time

16 mins

Total Time

30 mins

Jumbo Chocolate Chip Cookies are 3-4" wide, full of chocolate chips and pecans, crisp on the outside, and soft on the inside yummy treats!

Category: Dessert

Cuisine: American

Keyword: jumbo chocolate chip cookies

Servings: 36 cookies (about 36-40 total)

Calories Per Serving: 333 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup vegetable shortening
½ cup butter (softened) = 1 stick or 8 T.
1⅓ cups granulated sugar
1 cup packed brown sugar
4 large eggs
3 teaspoons vanilla extract
1 teaspoon lemon juice
3 cups all purpose flour
½ cup quick cooking oats *See NOTE*
2 teaspoons baking soda
1½ teaspoons salt
1 teaspoon ground cinnamon
4 cups semi sweet chocolate chips
2 cups chopped pecans *can substitute walnuts*

US Customary - Metric

Instructions

Preheat oven to 350℉. Lightly spray or grease large cookie sheets.
Beat shortening, butter, sugar and brown sugar together in a large mixing bowl for 5 minutes until fully creamed, fluffy and light in texture.
Add eggs, 1 AT A TIME. Beat well after adding each egg. Once fully combined, add vanilla and lemon juice. Mix to combine.
In separate bowl, stir flour, quick cooking oats, baking soda, salt and cinnamon until combined. Add this to the dough batter, a little at a time, until combined. STIR chocolate chips and pecans into the dough, until fully incorporated.
Drop dough by ¼ cupfuls onto prepared baking sheets (about 6 per sheet). Leave about 3" between each cookie, because the dough will spread while baking.
Bake at 350℉ or 14-16 minutes. When done, cookies should be golden brown and the center of the cookies should be "set".
Let cookies cool 2-3 minutes (on baking sheets) before removing and transferring them to wire racks to continue cooling. Enjoy!

Recipe Notes

**NOTE: Don't have Quick-Cooking Oats? You can substitute old-fashioned oats! Measure ½ cup of old-fashioned oats into a blender and blend until the oat flakes have broken down. Proceed as directed.

Nutrition Facts

Jumbo Chocolate Chip Cookies

Amount Per Serving (1 cookie)

Calories 333 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 29mg10%

Sodium 190mg8%

Potassium 171mg5%

Carbohydrates 34g11%

Fiber 3g13%

Sugar 21g23%

Protein 4g8%

Vitamin A 122IU2%

Vitamin C 0.1mg0%

Calcium 28mg3%

Iron 2mg11%

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

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07
Jun
2024

Cheesy Hash Brown Casserole

categories: Breakfast, Side Dishes, Vegetable Dishes

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Cheesy Hash Brown Casserole is an easy side dish, with cheddar and pepper jack cheeses, onions, bell peppers and sour cream. It tastes GREAT!

Today I want to share a classic recipe for cheesy hash brown casserole. This casserole dish has existed (with many ingredient variations) for as long as I can remember and has many different “names”.

I’ve heard it called “Potato Casserole”, “Hash Brown and Cheese Casserole”, and my personal favorite from many years ago… “Funeral Potatoes”. It seems like everyone enjoys this simple shredded potato recipe… even people sharing a meal after a funeral!

The recipe is really quite simple, but it’s truly delicious (and any leftovers can be easily reheated in a microwave!). Here’s how I make this delicious, cheesy hash brown casserole.

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

Make The Seasoning “Sauce”

The seasoning “sauce” for this casserole is actually a binder that basically holds all the ingredients together. It only has two ingredients, which are sour cream and chicken bouillon powder.

I’ve found the chicken bouillon powder provides wonderful flavor without having to add too many other spices. NOTE: You can substitute vegetable bouillon powder (for vegetarians), but I prefer the overall flavor of this casserole using chicken bouillon powder.

Combine the sour cream and bouillon powder in a small bowl, and stir well until fully incorporated, then set the bowl aside.

Prepare The Casserole

In a large bowl, combine shredded hash browns, onion, green pepper, pepper jack cheese, cheddar cheese, salt and black pepper. Set aside some of the cheddar cheese to sprinkle over the top of the casserole before baking.

NOTE: If you are using frozen hash browns, let them partially thaw before adding them to the bowl with the other ingredients.

Stir to combine, then add the sour cream/chicken bouillon mixture. Continue stirring until all ingredients are fully mixed and incorporated.

Spray the bottom and sides of a 9″ x 9″ square baking dish with non-stick spray. Pour the casserole mixture into the baking dish, and spread to cover.

Use the back of a spoon to press down on the mixture to flatten and slightly compact it into the baking dish. Sprinkle the remaining cheddar cheese over the top of the cheesy hash brown casserole.

Bake The Casserole

Place the casserole in a preheated 350°F. oven. Bake it for 45-50 minutes. When it’s done, the edges should be golden brown and the casserole should be cooked through in the center of the dish.

Transfer the cheesy hash brown casserole to a wire rack, and let it cool slightly so it will firm up before slicing into 9 pieces, each one being about 3″ square.

Serve The Cheesy Hash Brown Casserole

Now all that is left to do is serve and enjoy this delicious casserole! We really enjoy it as a breakfast dish, served with eggs an fruit on the side.

This casserole also can be served with a variety of meat dishes (for dinner or lunch), as well. After all, it is a potato dish at its very core, right? Potatoes, sour cream, onions, bell peppers and cheese pair well to create a wonderful side dish!

I really hope you try this scrumptious recipe for cheesy has brown casserole. It REALLY is yummy, and I am confident you’re going to love it, too!

You can store any leftovers you might have in the refrigerator (covered). This casserole reheats very well in a microwave, so it’s perfect to enjoy over a few days time.

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

Looking For More POTATO Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of recipes featuring potatoes, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Cheesy Hash Brown Casserole

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

Cheesy Hash Brown Casserole is an easy side dish, w/ cheddar and pepper jack cheeses, onions, bell peppers and sour cream. It tastes GREAT!

Category: Breakfast, Side Dish

Cuisine: American

Keyword: cheesy hash brown casserole

Servings: 9

Calories Per Serving: 144 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

¾ cup light sour cream
2 teaspoons chicken bouillon powder
16 ounces shredded hash browns if frozen, let them partially thaw
¾ cup pepper jack cheese (shredded)
¾ cup cheddar cheese (shredded) **DIVIDED USE**
3 Tablespoons chopped green bell pepper
3 Tablespoons chopped yellow onion
½ teaspoon salt
¼ teaspoon black pepper

US Customary - Metric

Instructions

Preheat oven to 350℉. Lightly grease or spray a 9" x 9" square baking dish.
Combine sour cream and chicken bouillon powder in a small bowl. Stir well until combined; set bowl aside.
In large bowl, combine hash browns, onion, green pepper, pepper jack cheese, ½ cup cheddar cheese, salt and black pepper. *Reserve remaining ¼ cup cheddar cheese. NOTE: If using frozen hash browns, let them partially thaw before adding.
Stir to combine, then add reserved sour cream/chicken bouillon mixture. Continue stirring until all ingredients are fully mixed.
Pour casserole mixture into greased baking dish; spread to cover. Use the back of a spoon to press down on mixture to flatten/slightly compact it into baking dish. Sprinkle remaining ¼ cup cheddar cheese on top of casserole.
Bake at 350°F. for 45-50 minutes. When done, edges should be golden brown and casserole will be cooked through in the center. Transfer to a wire rack to cool slightly (so it firms up) before slicing into 9 pieces. Serve and enjoy!

Nutrition Facts

Cheesy Hash Brown Casserole

Amount Per Serving (1 slice (1/9 of total))

Calories 144 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 25mg8%

Sodium 381mg17%

Potassium 212mg6%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 0.4g0%

Protein 6g12%

Vitamin A 241IU5%

Vitamin C 7mg8%

Calcium 171mg17%

Iron 1mg6%

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

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04
Jun
2024

Chicken Ricotta Meatballs For 2

categories: Chicken, Main Dishes

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Chicken Ricotta Meatballs For 2 is an easy dish! Recipe yields 8 baked meatballs with Ricotta, Parmesan, spinach, red pepper and Italian spices.

Today I want to share a recipe I came up with a recipe I came up with for CHICKEN meatballs that taste great. I’ve been making a variety of meatballs for years and years using beef, turkey and chicken.

This time I played with different ingredients and came up with a small batch recipe, perfect for two people OR enough for one person to enjoy (with leftovers)!

It is so easy to make these meatballs! Simply combine ingredients, shape into meatballs, then bake. That’s the basics of how truly easy the meatballs are to make. If you can do that… you’ve got this!

Even though the meatballs themselves have great flavor, I like to serve them on a bed of marinara sauce for even more taste and color. You may also like to serve them with pasta, which is another wonderful option, as well.

I hope you enjoy these cheese, veggie and spice-filled chicken meatballs because they taste great! Here’s how to make them.

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

Make The Meatballs

Place ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, an egg, diced bell pepper and baby spinach in a medium bowl.

Add minced garlic, dried oregano, basil, and salt and pepper, and then stir well, to fully combine these ingredients.

Now it’s time to shape that mixture into meatballs! This recipe will yield about 8 meatballs in total, unless you are doubling or tripling the ingredients to serve more people.

Shape the mixture into meatballs about 1½” wide. Roll the mixture one at a time into a ball, and then place the meatball on a parchment paper lined baking sheet. Continue until you have eight chicken ricotta meatballs of equal size.

Bake The Meatballs

Bake the meatballs in a preheated 400°F (or 204.4°C) oven for 23-25 minutes. You do not need to turn them while they are baking.

When done, they should be cooked through, and golden brown on the outside. Transfer baking sheet to a wire rack to cool slightly before serving.

Serve The Chicken Ricotta Meatballs For 2

To serve the chicken ricotta meatballs for 2, spoon warm marinara sauce (purchased or homemade) in the bottom of a 2 quart bowl or baking dish.

Add enough sauce to cover the bottom with about 1/2″ of sauce. Set the hot meatballs on top of the sauce. Sprinkle the meatballs with additional finely grated Parmesan cheese, and serve immediately.

The meatballs are wonderful served “as is”, with that little bit of sauce. Of course if you want to, serve the meatballs on top of cooked spaghetti noodles.

I really hope you enjoy these tasty chicken ricotta meatballs, and trust you’ll like them as much as we do! These meatballs are a great option for a meal that doesn’t take much effort to make… and they taste good, too!

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

Looking For More MEATBALL Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring meatballs, including:

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Chicken Ricotta Meatballs For 2

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Chicken Ricotta Meatballs For 2 is an easy dish! Recipe yields 8 baked meatballs with Ricotta, Parmesan, spinach, red pepper and Italian spices.

Category: Main Dish

Cuisine: All Cuisines

Keyword: chicken ricotta meatballs

Servings: 2

Calories Per Serving: 333 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ pound ground chicken
¼ cup ricotta cheese
3 Tablespoons grated Parmesan cheese
2 Tablespoons plain dried breadcrumbs
2 Tablespoons chopped fresh baby spinach **finely chopped- stems removed
2 Tablespoons chopped red bell pepper **finely chopped- seeds removed
1 large egg
1 teaspoon minced garlic
½ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon salt and pepper ( ¼ t. each)

For Serving: (optional, but recommend!): more Parmesan cheese to garnish meatballs, and marinara sauce of choice

US Customary - Metric

Instructions

Preheat oven to 400℉ or 204.4℃. Line a rimmed baking sheet with parchment paper or silpat mat.
Place all ingredients (except optional garnish) in a medium bowl. Stir well, to fully combine.
Shape and roll mixture into 8 meatballs, each about 1½" wide. Place meatballs on the parchment (or silpat)-lined baking sheet in a single layer.
Bake meatballs at 400°F (or 204.4°C) for 23-25 minutes without disturbing. When done, they should be cooked through, and golden brown on the outside. Let meatballs cool 1 minute before transferring them to the sauce (using a spatula).
To serve, spoon warm marinara sauce (purchased or homemade) in the bottom of a 2 quart bowl or baking dish. Add enough sauce to cover the bottom with about 1/2" of sauce. Set the hot meatballs in a single layer on top of the sauce. Sprinkle meatballs with additional grated Parmesan cheese, if desired. Serve immediately.

Recipe Notes

NOTE: Optional Parmesan garnish and marinara sauce were not included in the caloric calculation as quantities used and varieties may differ widely.

Nutrition Facts

Chicken Ricotta Meatballs For 2

Amount Per Serving (1 (4 meatballs))

Calories 333 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 7g44%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 7g

Cholesterol 213mg71%

Sodium 637mg28%

Potassium 810mg23%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 1g1%

Protein 31g62%

Vitamin A 2025IU41%

Vitamin C 17mg21%

Calcium 199mg20%

Iron 3mg17%

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

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31
May
2024

Oatmeal Molasses Bread (Bread Machine)

categories: Breads

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Pull out your bread machine and make a delicious loaf of Oatmeal Molasses Bread! It’s easy to make this flavorful, 1½ lb. loaf of bread!

If you are fortunate enough to have a bread machine, then you will LOVE this recipe for Oatmeal Molasses Bread! I don’t know about you, but I make a lot of bread by hand and sometimes forget I have a bread machine in the cupboard.

About 20 years ago I found this bread machine recipe in one of my old cooking magazines. Recently I dug my trusty bread machine out of an “out of the way” cupboard and made this large loaf of bread for our family.

It rose higher than any other recipe I’ve made in the machine, and the taste of the finished loaf is outstanding! The addition of molasses gives it such a beautiful brown color, and adds such a depth of flavor!

If you have a bread machine, I highly recommend trying this simple, yet wonderful recipe! It only takes about 5 minutes of active prep time! Here’s how to make oatmeal molasses bread.

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

Add Ingredients To Bread Machine Pan In Order

When using a bread machine it is important to add the ingredients to the machine’s bread pan in the right order, for best results! So here is the order to add the 7 ingredients to the inner loaf pan.

First add warm water (between 110°-115°F.), then add vegetable oil, molasses, salt, flour, and oats. Make a small well in the middle of the oats, then add the active dry yeast on top.

Baking The Bread

On the control panel of your machine, select a “White Bread” setting, then select the loaf size as a “Large (1½ lb.) loaf”. Set the crust color as “Medium”, if that selection is available.

Start the bread machine, and then let it do all the work of kneading and baking for you. I actually forgot how ridiculously easy it is to make a loaf of bread in the machine!

Hot And Fresh From The Bread Machine

In our bread machine, the baking time for this size loaf (1½ lb.) is approximately 3 hours, 15 minutes. It was so fun to see how tall this loaf rose in the pan (almost touching the lid!).

As it baked, the smell permeated our kitchen, which made us incredibly hungry and ready for the finished bread. It was heavenly! I let the bread cool for at least 10 minutes before removing it from the pan to cool on a wire rack.

Slice The Cooled Bread

It’s important to have patience before trying to slice the hot bread. Really hot bread doesn’t slice very well, because it is so soft and FRESH, so the slices can be crushed easily!

I totally suggest letting the loaf cool for awhile once out of the pan before ever attempting to slice it. Once it has cooled, use a serrated knife to cut the loaf into 8 slices.

The caloric calculation for this recipe was made for 8 total slices of bread. Truthfully, it’s such a large loaf, we usually cut each slice in half for each serving, which makes 16 half-slice servings.

Enjoy A Slice Of Oatmeal Molasses Bread

We spread softened butter on each warm slice of oatmeal molasses bread, and it makes it perfect! The bread is dense and really flavorful, thanks in part to the half cup of molasses in this recipe! YUM!

I hope you have the opportunity to try this bread, and trust you’ll enjoy it as much as we do. It is a wonderful side dish for soups, salads and meats. This bread also tastes wonderful toasted or broiled and served with butter and jam for a quick breakfast.

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

Looking For More HOMEMADE BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many wonderful bread recipes (savory and sweet) you might enjoy, including:

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Recipe adapted from Ruth Andrewson, via: “Taste of Home” magazine, Feb./Mar. 1994 edition, page 23, published by Reiman Publications

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0 from 0 votes

Oatmeal Molasses Bread

Prep Time

5 mins

Cook Time

3 hrs 15 mins

Total Time

3 hrs 20 mins

Pull out your bread machine and make a delicious loaf of Oatmeal Molasses Bread! It's easy to make this flavorful, 1½ lb. loaf of bread!

Category: Bread, Side Dish

Cuisine: All Cuisines

Keyword: oatmeal molasses bread

Servings: 8 thick slices

Calories Per Serving: 287 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1¼ cups warm water (110-115℉.)
1 Tablespoon vegetable oil
½ cup molasses
1 teaspoon salt
3 cups all purpose flour
1 cup quick cooking oats *SEE NOTES
2¼ teaspoons active dry yeast

US Customary - Metric

Instructions

IMPORTANT: Add ingredients to the machine's bread pan in the order listed for optimal results.
First add warm water (between 110°-115°F.), then add (in this order) vegetable oil, molasses, salt, flour, and oats. Make a small "well" in the middle of the oats, then add active dry yeast to the "well".
On the control panel, select a "White Bread" setting, then select the loaf size as a "Large (1½ lb.) loaf". Set the crust color as "Medium", if that selection is available. Start the bread machine, and let it do all the work of kneading and baking for you.
The bread will take about 3 hours, 15 minutes from start to finish. Of course, machines vary greatly, so your time will depend on the bread machine you use.
When done, remove the bread pan from the machine. Let bread cool at least 10 minutes before removing loaf from the pan. Let the bread cool on a wire rack until cool enough to slice well. Enjoy!

Recipe Notes

NOTES: Old fashioned oats may be substituted for the quick cooking oats called for in the recipe. Pulse them several times in a food processor to break down the oat flakes into slightly smaller pieces.

Nutrition Facts

Oatmeal Molasses Bread

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

Calories 287 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 0.5g3%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 302mg13%

Potassium 402mg11%

Carbohydrates 59g20%

Fiber 2g8%

Sugar 16g18%

Protein 7g14%

Vitamin C 0.003mg0%

Calcium 57mg6%

Iron 4mg22%

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

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26
May
2024

Strawberry Rhubarb Cobbler For Two

categories: Cobblers and Crisps, Desserts

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Hungry for a delicious dessert? Make Strawberry Rhubarb Cobbler For Two! With a crumbly, buttery topping, you’ll LOVE this decadent treat!

I was so excited recently to return home after being out of state, and find that my 8 year old rhubarb plant had decided to grow again! It is in a very large pot, and for some reason, last year it just didn’t produce well.

This year is a different story (go figure), so I grabbed a few stalks, and grinning from ear to ear, came into our house and made strawberry rhubarb cobbler for two later that afternoon.

I read through some of the other cobbler recipes I have posted on my blog, then took the best ingredient ideas from 3 of them and came up with this recipe.

This delicious cobbler recipe is easy to make in two 4″ oven-safe ramekins, and my husband and I absolutely love it! Here’s how to make strawberry rhubarb cobbler for two.

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

Prepare The Fruit Filling

Cut fresh rhubarb into 1″ slices, then core and slice fresh strawberries into thirds (lengthwise). You will need 1 cup of each, measuring them after are they have been sliced.

Place the sliced rhubarb and strawberries in a medium bowl. Add granulated sugar, fresh lemon juice, lemon zest, vanilla extract and a pinch of salt.

Stir gently to combine these ingredients thoroughly, then set the bowl aside. See how easy it was to make the fruit filling for this cobbler?

Make The Crumbly Topping For The Cobbler

Now it’s time to make the topping for the cobbler. Combine all purpose flour, sugar, baking powder and salt in a medium bowl.

Once combined, cut a half stick of very cold butter into chunks and add it to the flour mixture. Use a pastry blender or two forks to cut the cold butter into the flour mixture.

Continue until the butter is reduced to the size of peas and the mixture is crumbly. Add sour cream and stir it into the topping mixture until it has been fully incorporated.

Make The Strawberry Rhubarb Cobbler For Two

Spray two 4″ oven-safe ramekins with non-stick baking spray (bottom and sides). Evenly divide the rhubarb strawberry mixture between the two dishes.

Now you need to use that topping mixture to cover the fruit filling! To do this, use your hands and pinch the dough together into small “clumps of dough”.

Place these small clumps of topping all over the surface of each cobbler to fully cover the fruit. Use all of the topping mixture! Sprinkle the top of each cobber with 1 teaspoon of granulated sugar.

The ramekins should now be filled with fruit, topped with the crumbly dough, and sprinkled with sugar. Now it’s time to bake the rhubarb strawberry cobbler for two!

TIP: I strongly recommend placing aluminum foil under the ramekins to catch any fruit juices that may bubble up and out of them while baking! I turn up the edges of the foil, as well.

Bake Then Enjoy!

Place the foil on a middle rack in the oven and then place the ramekins on top of the foil. Bake at 350°F. for 30-35 minutes, uncovered.

When done, the juices should be bubbling around the edges and the top of the cobblers should be very lightly browned and slightly crispy to the touch.

Transfer the rhubarb strawberry cobbler for two to a wire rack and let them cool slightly before serving, because the fruit filling is VERY hot!

Serve the cobbler warm or at room temperature, whichever way you prefer. You can top them with ice cream (if ya don’t mind the extra calories), or top room temperature cobblers with whipped cream, which we enjoy!

We LOVE this dessert, especially my husband who goes crazy over the strawberry-rhubarb combination. Sweet strawberries and slightly tangy rhubarb is a winning combination with both of us.

If you enjoy this flavor combo too, be sure to check out my recipes for Strawberry-Rhubarb Pie and Strawberry-Rhubarb Jam. They’re delicious, as well!

I really hope you have the opportunity to make this absolutely delicious dessert, and trust you’ll enjoy it as much as we do!

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

Looking For More FRUIT COBBLER and CRISPS Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of delicious cobbler and crisp recipes to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Strawberry Rhubarb Cobbler For Two

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Hungry for a delicious dessert? Make Strawberry Rhubarb Cobbler For Two! With a crumbly, buttery topping, you'll LOVE this decadent treat!

Category: Dessert

Cuisine: American

Keyword: strawberry rhubarb cobbler

Servings: 2

Calories Per Serving: 603 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup rhubarb cut in 1" slices
1 cup fresh strawberries cored and sliced in ⅓'s, lengthwise
⅓ cup granulated sugar
½ teaspoon fresh lemon juice
½ teaspoon lemon zest -finely grated yellow lemon peel
½ teaspoon vanilla extract
1 pinch salt

For Topping:

¾ cup all purpose flour
1 Tablespoon granulated sugar
¾ teaspoon baking powder
¼ teaspoon salt
4 Tablespoons COLD butter = ½ stick, cut in chunks
¼ cup sour cream
2 teaspoons granulated sugar (TO TOP THE COBBLERS) ( 1 teaspoon per cobbler)

US Customary - Metric

Instructions

Preheat oven to 350℉. Spray/grease bottom & sides of 2 oven-safe 4" ramekins.
Cut rhubarb into 1" slices. Core/slice strawberries into thirds (lengthwise). Measure after they're sliced. Place in a medium bowl. Add sugar, lemon juice, lemon zest, vanilla and salt. Stir to combine; set bowl aside.
Combine flour, sugar, baking powder and salt in a medium bowl. Cut cold butter in chunks; add to flour mixture. Use a pastry blender or two forks to cut butter into the mixture. Continue until butter is the size of peas and mixture is crumbly. Stir in sour cream until fully incorporated.
Divide fruit filling into prepared ramekins. Use fingers to pinch the topping mixture into small "clumps of dough". Place clumps of topping on each cobbler to cover fruit. Use all the topping! Sprinkle 1 t. sugar on top of each cobbler.
Place foil on a middle rack in oven; place ramekins on top of foil. Bake at 350°F. for 30-35 minutes (uncovered). When done, juices should be bubbling around edges; topping should be lightly brown/slightly crispy. Transfer ramekins to a wire rack; cool slightly before serving. Serve warm, or at room temperature. Enjoy!

Nutrition Facts

Strawberry Rhubarb Cobbler For Two

Amount Per Serving (1 g)

Calories 603 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 16g100%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 70mg23%

Sodium 520mg23%

Potassium 560mg16%

Carbohydrates 86g29%

Fiber 4g17%

Sugar 44g49%

Protein 7g14%

Vitamin A 865IU17%

Vitamin C 49mg59%

Calcium 185mg19%

Iron 3mg17%

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

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22
May
2024

Teriyaki Shrimp Bowl

categories: Main Dishes, Seafood

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Teriyaki Shrimp Bowl is a delicious dish with shrimp, mushrooms, red, green and yellow bell peppers covered in an easy to make Asian sauce.

Last year I found a stir-fried shrimp recipe online and knew I had to try it! The original recipe was created using snow peas and peppers, and it looked fabulous, but I decided to “tweak” it just a little bit.

The best part of this recipe is it calls for 3 cups of fresh vegetables, which you can change to suit your taste. Even though I grow snow peas in our garden and had some available, I wanted to use some Baby bella mushrooms for this dish instead.

For this recipe, I used 1 cup of sliced mushrooms, and 2 cups of chopped bell peppers (a combination of red, green and yellow bell peppers) for great color and flavor.

You could use other veggies (total of 3 cups) like broccoli, bok choy, carrots, etc. to make this recipe “your own” and suit your personal taste. Here’s how to make this recipe for a Teriyaki Shrimp Bowl (shown served with white rice).

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

Make The Teriyaki Sauce

Place water, soy sauce, brown sugar, minced garlic, honey, minced ginger, and toasted sesame oil into a small saucepan.

Turn the heat under the pan to Medium-High and stir until the brown sugar has dissolved (1-2 minutes). Once the sugar dissolves, turn the heat up to High, and let the sauce come to a boil, stirring often.

In a separate bowl, whisk a bit more cold water with cornstarch until it is lump-free. Stir the cornstarch/water mixture into the sauce.

Let the sauce boil, stirring often, for 1-2 minutes or until the sauce thickens. Remove the pan from the heat source and set the pan aside.

Stir-Fry The Veggies

Now it’s time to stir-fry the vegetables. You will need to use a large skillet, because the shrimp and sauce will be added to it later, as well.

Heat vegetable oil in the skillet on Medium-High. Once the oil is hot (but not smoking), add the chopped red, green and yellow bell peppers and sliced mushrooms. Stir to combine.

Season the veggies lightly with salt and black pepper (to suit your taste). Cook the veggies for 3-4 minutes, stirring often, until they begin to soften.

Now add a couple Tablespoons of water to the skillet, and continue to cook the veggies, stirring occasionally, until the water evaporates.

Transfer all the tender-crisp vegetables out of the skillet and into a bowl. Cover the bowl to keep the veggies warm, and set aside.

Cook The Shrimp

The shrimp I use when I make this recipe is one pound of large shrimp (approx. 31-40 count per pound). De-vein the shrimp and remove the shells but leave the tails on (to prevent shrimp from curling too much). If you prefer, you can easily remove the tails before cooking the shrimp (I’ve done both).

Grab some paper towels and give the skillet a quick wipe to clean it out. Pour in the remaining 2 teaspoons of vegetable oil and turn the heat to High.

Pat the shrimp dry with paper towels before adding them to the hot oil. When the oil is hot (but not smoking), add the shrimp to the skillet.

Season the shrimp well with salt and black pepper, then cook 2-3 minutes, stirring often, until they’ve turned pink in color, and are cooked through. NOTE: Don’t overcook them as overcooked shrimp can become “rubbery” in texture.

Place the cooked veggies back into the skillet with the shrimp. Pour the sauce on top, and stir to fully combine these ingredients.

Cook on Medium High heat only until the dish is re-heated (1-2 minutes, max). Stir, to ensure all veggies and shrimp are coated with the sauce. Remove the skillet from the heat source and serve immediately.

Garnish And Serve The Teriyaki Shrimp Bowl

The Teriyaki Shrimp Bowl is delicious and can be eaten “as is”, BUT I highly recommend serving it on top of steamed white or brown rice OR Asian noodles!

Garnish each serving with sliced green onions and sesame seeds for even more color and flavor. This garnish is optional, but we think it finishes this dish perfectly!

Our family enjoys the shrimp and veggies served on a bed of steamed white rice. The bland rice pairs very well with the teriyaki shrimp and veggies, and helps turn this into a very filling meal.

I hope you (and those you love) enjoy eating Teriyaki Shrimp Bowls, and trust you’ll like them as much as we do! They are delicious, and full of great flavor.

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

Looking For More SHRIMP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring shrimp you might enjoy, including:

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I publish a newsletter 2 times per month (1^st and 15^th) with recipes, tips, etc..
I would be honored to have you 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, where you can submit your e-mail address to be added to my mailing list.

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Recipe adapted from (and with thanks to) Sara Welch, at: https://www.dinneratthezoo.com/shrimp-stir-fry/

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0 from 0 votes

Teriyaki Shrimp Bowl

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Teriyaki Shrimp Bowl is a delicious dish with shrimp, mushrooms, red, green and yellow bell peppers covered in an easy to make Asian sauce.

Category: Main Dish

Cuisine: Asian

Keyword: teriyaki shrimp bowl

Servings: 4

Calories Per Serving: 208 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Sauce:

3 Tablespoons low-sodium soy sauce
6 Tablespoons water
2 Tablespoons brown sugar
2 teaspoons honey
1½ teaspoons minced garlic
1½ teaspoons minced ginger
¾ teaspoon toasted sesame oil
1 Tablespoon cornstarch
1½ Tablespoons cold water

For Stir-Fry:

1 pound large shrimp (31-40 count per lb.) peeled/de-veined
2 cups bell peppers (red, yellow and green) any combination making 2 cups total
1 cup sliced mushrooms (I use baby bella)
salt and pepper, to taste
2 Tablespoons water
1 Tablespoon vegetable oil **DIVIDED USE**

Optional Garnish: sliced green onions and sesame seeds

US Customary - Metric

Instructions

Heat soy sauce, 6 T. water, brown sugar, garlic, honey, ginger, and sesame oil on Medium-High in a small saucepan. Stir until brown sugar has dissolved (1-2 minutes); turn heat up to High. Let sauce come to a boil, stirring often.
In separate bowl, whisk 1½ T. cold water with cornstarch until smooth. Stir cornstarch mixture into the sauce. Let sauce boil 1-2 minutes or until sauce thickens, stirring often. Remove pan from heat; set aside.
Heat 1 t. vegetable oil in large skillet on Medium-High. Once oil is hot (but not smoking), add peppers and mushrooms; stir to combine. Season lightly with salt and pepper (to taste). Cook 3-4 minutes, stirring often, until they begin to soften. Add 2 T. water; cook veggies until water evaporates. Transfer veggies from skillet into a bowl. Cover bowl to keep veggies warm; set aside.
Wipe skillet clean with paper towels. Add remaining 2 t. vegetable oil; turn heat to High. Pat shrimp dry before adding to hot oil. Add shrimp. Season well with salt and pepper; cook 2-3 minutes until pink in color, and cooked through. NOTE: Don't overcook because overcooked shrimp can become "rubbery" in texture.
Put veggies back into the skillet with shrimp. Add the sauce; stir to combine. Cook on Medium High only until re-heated (1-2 minutes). Stir, to ensure all shrimp/veggies are coated with sauce. Remove skillet from heat.
Serve over rice or noodles. Garnish with green onions/sesame seeds (optional),

Recipe Notes

NOTE: Caloric calculation does not include white rice, brown rice or Asian noodles, as they are recommended, but optional (type or quantity) for serving with this recipe.

Nutrition Facts

Teriyaki Shrimp Bowl

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

Calories 208 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 1g

Cholesterol 183mg61%

Sodium 769mg33%

Potassium 593mg17%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 12g13%

Protein 25g50%

Vitamin A 2333IU47%

Vitamin C 96mg116%

Calcium 91mg9%

Iron 1mg6%

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

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18
May
2024

Sweet Potato Sage Noodles

categories: Vegetable Dishes

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Spiralized Sweet Potato Sage Noodles are cooked in brown butter, and topped with toasted pecans and Parmesan for a tasty side dish.

A few years ago I received a spiralizer appliance and experimented with quite a few recipes. I then set it aside (out of sight), and to be truthful, I forgot about it! Have you ever done that? Oh well.

I finally dug it out of “storage” (ha ha) a few months ago, and used it to make sweet potato sage noodles, a very simple recipe for a yummy little veggie side dish. NOTE: I’ve included a way to make this recipe even if you don’t have access to a spiralizer.

I found the original recipe in a Kindle cookbook I have, made a couple changes to the recipe to suit our taste, and enjoyed the results. Here’s how to make sweet potato sage noodles.

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

Prep The Sweet Potatoes

Peel two medium-large sweet potatoes, give them a quick rinse, and then pat them dry. Trim both ends flat with a knife (so they can be attached to the spiralizer).

Make The Sweet Potato “Noodles”

Attach a “noodle” blade to your spiralizer appliance. Position a sweet potato into the spiralizer, lock into place, and turn the handle. Catch the spiralized noodles in a large bowl as they come out of the machine.

TIP: If you don’t have a spiralizer, thinly peel the entire length (top to bottom) of the sweet potato using a vegetable peeler. The noodles should be as wide as the surface of the sweet potato. Once they’re peeled into wide, thin strips, slice them lengthwise into thin “noodle” sized shapes.

Melt 3 Tablespoons butter in a large skillet until it begins to foam, on Medium heat. Once it has stopped foaming, turn the heat to Low and stir in 1½ teaspoons of dried sage until combined.

Continue to cook until the butter has browned and starts to smell “nutty”. This usually takes 3-4 minutes.

Cook The Sweet Potato Sage Noodles

Add the sweet potato noodles to the browned butter and sage in the skillet. Cook the noodles on Medium heat, stirring often, until they become tender to the bite.

The cooking time may vary depending on the thickness of the noodles you are cooking, but typically will become tender after 5-7 minutes.

Season the tender noodles to taste with salt and black pepper, then add fresh, finely grated Parmesan cheese. Toss together until combined and the cheese melts.

Once the sweet potato sage noodles are tender, hot, and the cheese has melted, they’re ready to garnish and serve while hot.

Toasted Pecan Garnish

Add chopped toasted pecans to the top of the hot sweet potato noodles as a garnish, for added crunch and flavor. TIP: Toast the pecans while the sweet potato noodles are cooking, to save time.

To toast chopped pecans, place them in a separate (small) dry skillet, and cook on Medium-Low, stirring often, for 2-3 minutes or until they become fragrant. Remove the pecans from the skillet and let them cool.

When you’re ready to serve the sweet potato sage noodles, transfer the hot noodles to a serving bowl and add garnish before serving.

GARNISH: Sprinkle the hot noodles with toasted pecans AND additional Parmesan cheese, if desired. Serve immediately and enjoy.

I hope you enjoy this sweet potato dish, and it’s unique noodle “twist” (see what I did there?). Thanks for stopping by, and please come back soon for more family-friendly recipes.

Looking For More SWEET POTATO Or YAM Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some nice sweet potato (and yam) recipes to choose from, including:

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Recipe adapted from: “5 Ingredient Cooking For Two” (Kindle version), by Robin Donovan, published by Rockridge Press in 2020

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0 from 0 votes

Sweet Potato Noodles

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

Spiralized Sweet Potato Sage Noodles are cooked in brown butter, and topped with toasted pecans and Parmesan for a tasty side dish.

Category: Side Dish, Vegetable

Cuisine: All Cuisines

Keyword: sweet potato noodles

Servings: 4

Calories Per Serving: 223 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 medium sweet potatoes peeled, spiralized
3 Tablespoons butter
1½ teaspoons dried sage
salt and black pepper season to taste
3 Tablespoons freshly grated Parmesan cheese + more for garnish, if desired
2 Tablespoons chopped pecans toasted

US Customary - Metric

Instructions

Peel sweet potatoes; rinse, pat dry. Trim both ends flat with a knife.
Attach "noodle" blade to spiralizer. Position a sweet potato in spiralizer; lock in place, and turn handle. Catch spiralized noodles in large bowl as they fall. TIP: No spiralizer? Thinly peel length of sweet potato with a vegetable peeler, Noodles should be as wide as the sweet potato. Once peeled into wide, thin strips, slice lengthwise into very thin strips or "noodles".
Melt butter in large skillet on Medium heat until it begins to foam. When it stops foaming, turn heat to Low. Stir in sage until combined. Continue to cook until butter has browned and starts to smell "nutty" (about 3-4 minutes).
Add sweet potato noodles to the skillet. Cook on Medium heat, stirring often, until noodles become tender to the bite. Cooking time may vary depending on thickness of noodles, but typically become tender after 5-7 minutes.
Toast chopped pecans while noodles cook: place pecans in separate (small) dry skillet; cook on Medium-Low, stirring often, for 2-3 minutes or until fragrant. Remove pecans from skillet; let cool.
Season hot cooked noodles to taste with salt/pepper. Top with fresh, finely grated Parmesan cheese. Toss until combined, cheese melts and noodles are heated through.
To serve, transfer hot noodles to a bowl, garnish with toasted pecans and more grated Parmesan (if desired). Serve immediately. Enjoy!

Recipe Notes

NOTE: Salt/pepper was not given consideration in the nutrition calculation, as the noodles are seasoned to taste with these ingredients, and may vary with each user.

Nutrition Facts

Sweet Potato Noodles

Amount Per Serving (1 g)

Calories 223 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 26mg9%

Sodium 195mg8%

Potassium 411mg12%

Carbohydrates 24g8%

Fiber 4g17%

Sugar 5g6%

Protein 3g6%

Vitamin A 16331IU327%

Vitamin C 3mg4%

Calcium 74mg7%

Iron 1mg6%

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

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

14
May
2024

Pear Pecan Shortbread Tart

categories: Pies/Tarts

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Pear Pecan Shortbread Tart is a yummy dessert with a shortbread crust and pear, cinnamon, brown sugar filling, topped with buttery streusel.

Many years ago a friend of mine gave me a recipe for an apple tart, and it has become one of my “go to” dessert recipes we love! Over the years I’ve created several other fruit tart recipes using that original “basic” recipe.

Last summer I received a bag of ripe pears from one of our neighbors who has a pear tree. They were very ripe, so they had to be used fairly quickly. This recipe for a pear pecan shortbread tart is the result!

I also made and canned jars of pear butter with them, which was also wonderful, as well. That gift of homegrown pears was such a welcome and generous surprise!

This recipe creates a truly delicious dessert I’m confident you’ll enjoy, so I am sharing the recipe today. Here’s how to make a pear pecan shortbread tart.

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

Make The Shortbread Crust

The first thing you will need to do is preheat your oven to 400°F . While the oven is preheating, make the shortbread crust, using either a food processor OR a handheld pastry blender.

Combine all purpose flour, granulated sugar, salt and cold butter chunks in a food processor OR a large mixing bowl.

If you’re using a food processor, pulse the ingredients until the mixture is combined and the butter is reduced to the size of peas. If you’re using a pastry blender, cut the butter into the other ingredients until it’s about the size of peas.

Add egg yolks and mix, to combine the yolks with the other ingredients. You should end up with a slightly crumbly mixture.

Make The Shortbread Crust

Remove ¼ of this mixture and set it aside (it will be used later as a topping for the fruit). Take the remaining ¾ of the mixture and pat it firmly into a 9″ tart pan (with a removable bottom disc).

Firmly compact the mixture with your fingers (or the bottom of a glass) to form a compacted, solid bottom crust and sides of the tart pan. When done, set the tart crust aside.

Prepare The Pear Filling

Peel 6 medium sized ripe pears. The riper they are, the sweeter the fruit will be. Peel the pears, cut them in half, remove the core, and then slice each pear into thin slices.

Place the pear slices in a large bowl and add chopped pecans (or walnuts), brown sugar, all purpose flour, cinnamon and vanilla extract.

Fill the Shortbread Crust

Gently toss to fully combine the pears with these additional ingredients. This is the filling for your Pear Pecan Shortbread Tart.

Carefully add the pear filling to the shortbread crust, mounding the pears up in the middle of the pan.

Top The Tart With The Remaining Streusel

Cover the entire surface of the fruit with the reserved streusel topping. Use a spoon to sprinkle it over all of the fruit filling.

TIP: When sprinkling the topping around the edges of the crust, cup your other hand around that section, to help hold the streusel IN the tart. Use all of the streusel topping to fully cover the tart.

Time To Bake!

Now it is time to bake the Pear Pecan Shortbread Tart! Place a sheet of aluminum foil on a middle oven rack. Carefully place the tart on the aluminum foil. The foil will help catch any drips and make cleanup much easier.

Bake the pear pecan shortbread tart at 400°F. for 15 minutes, then reduce the heat to 350°F and continue baking for 25-30 minutes.

When done, the tart should be slightly bubbly around the edges (from accumulated juices), and the topping should be golden brown in color. Carefully transfer the tart to a wire rack to cool (in pan) at least 15-20 minutes before removing the sides of the pan.

Slice And Serve The Pear Pecan Shortbread Tart

When the tart has cooled enough, carefully remove the tart from the pan by pressing up on the bottom disc (from underneath) and lifting up, to remove the tart from the outer ring.

Slice the pear pecan shortbread tart into eight slices, and serve warm with a nice scoop of vanilla ice cream, if you have it!

We prefer to eat this dessert war with ice cream, as opposed to blazing hot! It is also wonderful to eat it at room temperature, too.

TIP: This tart is at its BEST eaten the 1st or 2nd day after making it (accumulated pear juices can cause the bottom crust to get slightly “soggy” after the first couple days).

I hope you enjoy this delicious dessert as much as we do. I have made this recipe many times using other fruits as well, and they are all delicious!

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

Looking for More FRUIT TART OR PIE Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Pear Pecan Shortbread Tart

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Pear Pecan Shortbread Tart is a yummy dessert with a shortbread crust and pear, cinnamon, brown sugar filling, topped with buttery streusel.

Category: Dessert

Cuisine: American

Keyword: pear pecan shortbread tart

Servings: 8

Calories Per Serving: 470 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Shortbread Crust:

2 cups all purpose flour
½ cup granulated sugar
¼ teaspoon salt
¾ cup COLD butter cut in chunks = 12 Tablespoons
2 large egg yolks

For Fruit Filling:

6 medium ripe pears peeled, cored, thinly slices
½ cup chopped pecans (or walnuts)
3 Tablespoons dark brown sugar
½ teaspoon cinnamon
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat your oven to 400°F.
Make shortbread crust, using food processor OR pastry blender. Combine flour, sugar, salt and cold butter chunks in food processor OR large bowl. If using a food processor, pulse ingredients until combined and butter is size of peas. If using a pastry blender, cut butter into other ingredients until combined and butter is size of peas. Add egg yolks and mix, to combine. into a crumbly mixture.
Remove ¼ of crust mixture; set it aside. Take remaining ¾ of the mixture and pat it firmly into a 9" tart pan (with removable bottom disc). Firmly compact mixture with fingers (or bottom of a glass) to form a solid bottom crust and sides of the tart pan. When done, set aside.
Peel pears, cut them vertically in half, remove core; cut pears in thin slices. Place pear slices in large bowl; add pecans, brown sugar, flour, cinnamon and vanilla. Gently toss to combine. Carefully add pear filling to shortbread crust, mounding pears up in the middle of the pan.
Cover fruit with reserved topping. Use a spoon to sprinkle it over all fruit filling. TIP: When sprinkling topping around edges of crust, cup other hand around that section, to help hold streusel IN the tart. Use all topping to fully cover the tart.
Place foil on middle oven rack. Carefully place tart pan on foil. Bake at 400°F. for 15 minutes; then reduce heat to 350°F. Continue baking 25-30 minutes. Tart should be bubbly around edges and golden brown in color. Transfer tart pan to a wire rack to cool (in pan) for 15-20 minutes before removing sides of pan.
Remove tart from the pan by pressing up on the bottom disc (from underneath) and lifting up, to remove tart from the outer ring. Slice the pear pecan shortbread tart into eight wedges. Serve warm with vanilla ice cream, if desired!

Nutrition Facts

Pear Pecan Shortbread Tart

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

Calories 470 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 12g75%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 6g

Cholesterol 92mg31%

Sodium 215mg9%

Potassium 237mg7%

Carbohydrates 62g21%

Fiber 6g25%

Sugar 30g33%

Protein 6g12%

Vitamin A 628IU13%

Vitamin C 6mg7%

Calcium 40mg4%

Iron 2mg11%

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

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