The Grateful Girl Cooks!

30
Aug
2019

Sugared Curry Ginger Pecans

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Make delicious sugared curry ginger pecans, baked in a buttery glaze, in only 20 minutes! This appetizer or snack is not too sweet, and not too spicy!

I’m always on the prowl for recipes using pecans, because my Mom generously orders several pounds of them for me each Fall from a pecan farm in Texas! This recipe for sugared curry ginger pecans is a delicious, easy to make snack, and I am happy to share it today!

I have collected cookbooks for over 40 years, and found this recipe in an OLD Southern Living cookbook from 10 years ago, and decided to give it a try! Pecan halves are coated in a seasoned buttery glaze, and then baked for 10 minutes.

This treat couldn’t be any easier to make, and the nuts really do taste yummy as a snack or to set out as an appetizer!

The recipe as written will yield a small batch (about 1.5 cups), but can be easily doubled or tripled. The printable recipe card at the bottom of this post has a button you can utilize to change the amount of ingredients needed, based on the quantity needed.

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

How To Make Sugared Curry Ginger Pecans

Melt butter and pour it into a medium sized bowl. Add the raw pecan halves, and toss, until pecans are coated.

In a separate small bowl, stir together granulated sugar, curry powder, ground ginger, cayenne pepper and salt, until blended.

Add this mixture to the buttered pecans, and stir gently, to ensure all the nuts are fully covered with glaze.

NOTE: The finished pecans are very mild in flavor, so taste one now, and if you wish to add additional curry powder, cayenne or ground ginger, do so to suit YOUR taste.

Place a sheet of aluminum foil on a 13 x 9 inch baking sheet, and spray it lightly with non-stick baking spray.

Spread the sugared curry ginger pecans out in a single layer, leaving a bit of space between each piece.

Bake The Sugared Curry Ginger Pecans

Now it’s time to bake the nuts! Place the pan in a preheated 350° F. oven, on the middle rack. Bake the sugared curry ginger pecans for 10 minutes. When done, remove the baking sheet (with pecans still on it), and place it on a wire rack to cool.

Once they have cooled completely, remove the pecans from the foil, and transfer them to a serving plate or bowl, and serve! They are crunchy, with a nice toasted and very mild sugared and spiced flavor.

Can You Store These Pecans?

You can store any uneaten sugared curry ginger pecans for up to a week. Make sure to store them in an airtight container with a lid! Bet they won’t last that long, though!

Sure do hope you enjoy this simple, yummy snack (or appetizer). Put them out at a family gathering and they will go FAST! Grab a few for a light snack during the day, or add them to a mixed green salad, for a delightful crunch! YUM!

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

Looking For More Recipes Featuring NUTS?

You can find all of my recipes in the Recipe Index, located at the top of this post. A few of my delicious recipes featuring nuts include:

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: “Southern Living 2009 Annual Recipes Cookbook”, published by Oxmoor House, Inc., 2009, page 195

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Sugared Curry Ginger Pecans

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Make delicious sugared curry ginger pecans, baked in a buttery glaze, in only 20 minutes! This appetizer or snack is not too sweet, and not too spicy!

Category: Appetizer/Snack

Cuisine: American

Keyword: sugared curry ginger pecans

Servings: 6 (1/4 cup per serving)

Calories Per Serving: 228 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ cups pecan halves
2 Tablespoons butter , melted
3 Tablespoons granulated sugar
¼ teaspoon curry powder
¼ teaspoon ground ginger
⅛ teaspoon salt
⅛ teaspoon cayenne pepper

US Customary - Metric

Instructions

Preheat oven to 350° F. Melt butter and pour it into a medium sized bowl. Add the raw pecan halves, and toss, until pecans are coated.
In a separate small bowl, stir together granulated sugar, curry powder, ground ginger, cayenne pepper and salt, until blended. Add this mixture to the buttered pecans, and stir gently, to ensure all the nuts are fully covered with glaze.
NOTE: The finished pecans are very mild in flavor, so taste one now, and if you wish to add additional curry powder, cayenne or ground ginger, do so to suit YOUR taste.
Place a sheet of aluminum foil on a 13 x 9 inch baking sheet, and spray it lightly with non-stick baking spray. Spread the sugared curry ginger pecans out in a single layer, leaving a bit of space between each piece. Place the pan in a preheated 350° F. oven, on the middle rack. Bake pecans for 10 minutes. When done, remove baking sheet (with pecans still on it), and place it on a wire rack to cool. Once they have cooled completely, remove pecans from foil, and transfer them to a serving plate or bowl, and serve!

Nutrition Facts

Sugared Curry Ginger Pecans

Amount Per Serving (1 (1/4 cup serving))

Calories 228 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 4g25%

Cholesterol 10mg3%

Sodium 82mg4%

Potassium 101mg3%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 7g8%

Protein 2g4%

Vitamin A 148IU3%

Vitamin C 1mg1%

Calcium 17mg2%

Iron 1mg6%

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

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26
Aug
2019

Garlic Butter Pork Chops

categories: Main Dishes, Pork

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Garlic Butter Pork Chops are a simple (20 minute) main dish, made by pan-searing chops, then finishing them in the oven, covered in a savory sauce!

My mom used to make fried pork chops for our family when I was growing up. They were nothing fancy, because she just coated them in flour, seasoned with salt and pepper and fried them in oil. They tasted okay, but were just kind of “plain”!

Now that I’m MUCH OLDER and am the one cooking, I find great delight in finding recipes for OTHER ways to cook pork chops!

Recently I found a recipe for garlic butter pork chops online, and decided to give it a try. You can use bone-in OR boneless chops for this recipe. This recipe is SUPER SIMPLE to make (in hardly any time at all – 20 minutes), and tastes great!

The three ingredient sauce that covers the cooked chops while they bake imparts a lot of flavor, and my husband and I enjoyed this dish. Here’s how to make it!

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

Prep The Pork Chops

Preheat your oven to 375° F. Pat the pork chops dry with paper towels (I used boneless chops). Lightly season (to your taste) with salt and pepper, on both sides of the meat.

Set the chops aside for a moment while you make the butter garlic sauce.

Making The Butter Garlic Sauce Is A Cinch!

Making the butter garlic sauce for the pork chops is ridiculously EASY! Melt butter and then stir in minced garlic and fresh, chopped thyme leaves.

That’s it… see how easy it is? Set the sauce aside, once blended. This garlic butter sauce will go on the pork chops right before they are baked.

Pan-Sear The Pork Chops

To lightly brown the chops, they must be pan-seared before baking. It’s easy, too! Heat a Tablespoon of olive oil in a skillet. I like using my old faithful cast iron skillet for this, but any non-stick skillet will do!

Heat the oil on medium-high heat until really hot, but not smoking. Carefully place the pork into the hot skillet. It should sizzle when the meat hits the oil!

Don’t move the pork chops once they go into the pan, to ensure a good sear! Sear the pork chops until golden brown on the bottom. This should take about 2-3 minutes.

Turn the pork chops over and sear the other side for 2-3 minutes. Both sides of the pork chops should now have a golden brown “crust” on them.

Bake The Garlic Butter Pork Chops

You can keep the browned pork chops in the same skillet, if it is oven-safe, OR you can place them in an oven-safe baking dish.

Give the garlic butter sauce a stir, and then pour all of it over the top of the chops. In the second photo below, you can see all that yummy minced garlic on the pork chops!

Bake The Garlic Butter Pork Chops

Bake the garlic butter pork chops in a preheated oven at 375° F. for about 10-12 minutes. Your cooking time might vary slightly, because it will depend on the thickness of the pork chops you are using.

The pork chops are done when they reach an internal temperature of 145° F. Remove the meat from the oven, once done, and let it sit for a couple minutes before serving. This helps the juices inside redistribute through the meat.

Time To Serve The Garlic Butter Pork Chops!

Now it is time to serve this dish! Transfer the pork chops to serving plates. Spoon the garlic butter sauce over the top; garnish with fresh thyme sprigs (if desired), and serve!

Hope you enjoy these garlic butter pork chops! We enjoyed them, served with fresh cold watermelon slices and corn on the cob! It was a great summer meal!

Thanks for stopping by the ol’ blog today! I appreciate your time, and hope you have the opportunity to make these yummy (and EASY) pork chops for those you love. Have a wonderful day!

Looking For More PORK CHOP Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source: https://www.primaverakitchen.com/garlic-butter-baked-pork-chops/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Garlic Butter Pork Chops

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Garlic Butter Pork Chops are a simple (20 minute) main dish, made by pan-searing chops, then finishing them in the oven, covered in a savory sauce!

Category: Entree

Cuisine: American

Keyword: garlic butter pork chops

Servings: 2

Calories Per Serving: 441 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pork chops , boneless or bone-in (approx. 1" thick)
salt and pepper , season to taste
1 Tablespoon extra virgin olive oil
4 Tablespoons butter , melted
2 cloves garlic , minced
1 Tablespoon fresh thyme , chopped (+ extra sprigs for garnish, if desired)

US Customary - Metric

Instructions

Preheat oven to 375° F. Pat pork chops dry with paper towels. Lightly season (to your taste preference) with salt and pepper, on both sides of the meat. Set chops aside.
Melt butter, and then stir in minced garlic and fresh, chopped thyme leaves. Set the sauce aside once blended together.
Heat olive oil (in a cast iron or non-stick skillet) on medium-high heat until really hot, but not smoking. Carefully place the pork into the hot skillet. It should sizzle when the meat hits the oil! Don't move the pork chops once they go into the pan. Sear pork chops until golden brown on the bottom. This takes about 2-3 minutes. Turn pork chops over and sear the other side for 2-3 minutes. Both sides of the pork chops should have a golden brown "crust" on them.
Place browned pork chops in an oven-safe baking dish, or keep it in the same skillet (if oven safe). Pour all of the butter garlic sauce over the top of the chops. Bake at 375° F. for about 10-12 minutes. The cooking time might vary slightly, because it will depend on the thickness of the pork chops you are using. The pork chops are done when they reach an internal temperature of 145° F. Remove from oven, once done, and let chops sit for a couple minutes before serving, to help juices inside redistribute through the meat. Transfer pork chops to serving plates. Spoon the garlic butter sauce over the top; garnish with fresh thyme sprigs, if desired, and serve!

Nutrition Facts

Garlic Butter Pork Chops

Amount Per Serving (1 g)

Calories 441 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 17g106%

Cholesterol 149mg50%

Sodium 267mg12%

Potassium 540mg15%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 31g62%

Vitamin A 866IU17%

Vitamin C 7mg8%

Calcium 33mg3%

Iron 1mg6%

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

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24
Aug
2019

Skillet Brownies For Two

categories: Chocolate, Desserts, Traeger Grill Recipes

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Cook these cute mini skillet brownies for two on a pellet grill OR in an oven! It’s fun & romantic to share this EASY dessert with those you love!

My husband and I went out to dinner for our anniversary last year (#41), and the restaurant gave us free dessert to celebrate! They presented us with the cutest little warm skillet brownie in a cast iron skillet, topped with ice cream and sauce, for us to share.

Oh. My. Goodness. The skillet brownies for two tasted AMAZING, and it was fun to share this unique, sweet treat with the man I love! I’ve posted instructions to make them in an oven OR on a pellet grill (a great way to keep the kitchen cool in the heat of summer!).

Well, we enjoyed that cute little dessert so much, I knew I wanted to make it at home! We have tried them cooked in an oven, and on our Traeger grill. I whip up this dessert and bake it in 6 inch mini cast iron skillets, and use a store bought chocolate brownie mix to save time!

The mini-skillets (recipe makes 4 skillets at 2 servings each) are also a convenient, cute way to serve a number of dinner guests (especially couples)!

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

Using A Box Mix Is An Easy Timesaver!

Almost always I make homemade brownies from scratch, but sometimes I just want dessert made fast, without much effort! This shortcut method (using a boxed brownie mix) allows me to quickly get FOUR of these cute little desserts made, lickety split! If you would rather make the brownies from scratch, I recommend my favorite brownies!

We have also taken warm skillet brownies for two with scoops of ice cream and chocolate sauce to our neighbors to enjoy! One evening my husband took one (still warm) to a neighbors home when it was raining. He carried the warm brownie skillet, (topped with chocolate syrup and a scoop of ice cream) under an umbrella and delivered it right to their front door!

How To Make Skillet Brownies For Two (EASY PEASY!)

When using a box brownie mix (I used Duncan Hines dark chocolate for these photos), be sure to follow directions (if provided) for “fudgy” texture brownies. This usually means simply reducing the number of eggs used from 2 to 1. That is what I do when I make these skillet desserts.

Mix one box of brownie mix (18.2 ounces) with one egg, water, and vegetable oil in a large bowl. Easy peasy, and no mixer needed. Just whisk or stir with a spoon until ingredients are fully blended. If you wish, you can add chocolate chips or chopped nuts to the batter, as well.

Grease (or spray) 4- six inch cast iron skillets. I got mine (Wilton 6 inch skillets) on Amazon using a gift card from my family! They have sure been fun to use for various “individual sized” desserts! Evenly divide the brownie batter between the skillets, and level out the batter with a spatula or the back of a spoon.

Making Skillet Brownies For Two In An Oven

If you are baking these desserts in your oven, preheat it to 350 degrees. Once at temperature, place the skillets on the middle rack. Bake for between 17-22 minutes, checking them at the 17 minute mark, by inserting a toothpick into the middle.

Ovens can have temperature variances, so your baking time may be a little different. When done, remove from oven and let them cool for 3-5 minutes. TIP: If you like brownies slightly underdone and gooey : they’re “usually” ready at about 17 minutes. If you like brownies more done: they’re “usually” ready at about 20- 22 minutes.

Making Skillet Brownies For Two On a Traeger Or Pellet Grill

To make these skillet brownies on a Traeger or pellet grill, here’s how: Make sure hopper is full of pellets. Turn to SMOKE setting (lid open) and let fire get established (about 4-5 minutes). Once smoking and fire is established, turn temperature setting to 350° F. Close the lid and let grill preheat for 10-15 minutes to reach temperature.

Place skillet brownies directly onto grill grate once temp. has been reached. Bake the brownies (lid closed) for 20-25 minutes, or until a toothpick inserted into middle of brownie comes out fairly clean. Cover skillet with foil, if the edges begin to brown too quickly. When done, remove skillets from grill, and let them cool for 3-5 minutes.

Let the skillet brownies cool for 3-5 minutes before serving.

Time To Serve The Skillet Brownies For Two!

While the brownies are still warm, top each dessert with a big ol’ scoop of ice cream . Drizzle with chocolate or caramel sauce (or both!), and garnish with a maraschino cherry! Each of the skillet brownies is 2 servings, so give everyone a spoon or fork, and let them dig in!

Hope you enjoy these cute little skillet brownies for two! We sure do (and so did several of our neighbors)! Have a wonderful day.

Looking For More Traeger/Pellet Grill Desserts?

You can find all of my recipes in the Recipe Index, located at the top of the page. A couple dessert recipes for a Traeger or pellet grill you might also enjoy 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 (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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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Original recipe source: Box of Duncan Hines dark chocolate brownie mix

0 from 0 votes

Skillet Brownies For Two

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

Cook these cute mini skillet brownies for two on a pellet grill OR in an oven! It's fun & romantic to share this EASY dessert with those you love!

Category: Dessert

Cuisine: American

Keyword: skillet brownies

Servings: 8 (4 skillets total)

Calories Per Serving: 373 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

18.2 ounces chocolate fudge brownie mix , I used Duncan Hines dark chocolate brand
1 large egg
⅓ cup water
⅓ cup vegetable oil
OPTIONAL Add-Ins: chopped pecans, walnuts, and/or chocolate chips

US Customary - Metric

Instructions

Mix one box of brownie mix (18.2 ounces) with one egg, water, and vegetable oil in a large bowl. Stir or whisk until ingredients are fully blended. If you want, you can add chocolate chips or chopped nuts to the batter, as well.
Grease (or spray) 4- six inch cast iron skillets. Evenly divide the brownie batter between the skillets, and level it out with a spatula or the back of a spoon.

If Using An OVEN:

Preheat oven to 350° F. Once at temperature, place skillets on the middle rack. Bake for 17-22 minutes. Ovens can have temperature fluctuations, so your baking time may be a little different. Check them at the 17 minute mark by inserting a toothpick into the middle of one. If it comes out fairly clean, it is done. When done, remove from oven and let them cool for 3-5 minutes.
TIP: If you like brownies slightly underdone and gooey : oven-baked are "usually" ready at about 17 minutes. If you like brownies more done: they're "usually" ready at about 20- 22 minutes.

If Using A TRAEGER Or PELLET GRILL:

Make sure hopper is full of pellets. Turn to SMOKE setting (lid open) and let fire get established (about 4-5 minutes). Once smoking and established, turn temperature setting to 350° F. Close lid and preheat for 10-15 minutes to reach temperature. Place skillet brownies directly onto grill grate once temp. has been reached. Bake (lid closed) for 20-25 minutes until your desired done-ness, or until a toothpick inserted into middle of brownie comes out fairly clean. Cover skillet with foil, if the edges begin to brown too quickly. When done, remove skillets from grill, and let them cool for 3-5 minutes.

To Serve:

While brownies are still warm, top each skillet with a scoop of ice cream. Drizzle with chocolate or caramel sauce (or both!), and garnish with a maraschino cherry, or other toppings (as desired)! Each of the skillet brownies is 2 servings, so give everyone a spoon or fork, and let them dig in! Enjoy!

Recipe Notes

Optional Toppings: vanilla ice cream, chocolate sauce, whipped cream, maraschino cherries, chopped nuts, caramel sauce, sprinkles, etc.

Nutrition Facts

Skillet Brownies For Two

Amount Per Serving (0.5 g)

Calories 373 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 9g56%

Cholesterol 26mg9%

Sodium 199mg9%

Potassium 10mg0%

Carbohydrates 51g17%

Sugar 32g36%

Protein 4g8%

Vitamin A 38IU1%

Calcium 4mg0%

Iron 2mg11%

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

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20
Aug
2019

How To Can Corn

categories: Canning And Preserving

792 Shares

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Learn how to can corn for long term storage! Enjoy having jars of home canned corn in your pantry to enjoy a taste of summer’s bounty all year round.

Do you enjoy corn on the cob like we do? YUM! I get so excited when all the fresh picked corn on the cob hits our grocery stores and farmers markets each summer. It’s so delicious, and I’m really glad I learned how to can corn many years ago, so it can be preserved for long term storage!

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

Yep… I LOVE corn… on the cob, off the cob, and at the local county fair!

So Can I Learn How To Can Corn?

Sure. Anybody can learn how to can corn. You will need to have a pressure canner, however, because corn is a low-acid food. Low-acid foods must be cooked at a really high temperature (under pressure) to preserve it for long term storage. The high temperatures help destroy any bacteria present that could potentially harm you.

Before you begin working on the corn, gather your canning equipment, lids, canning jars, etc. and get them sanitized, heated, and ready to go, according to manufacturer instructions.

Prep The Corn

For each PINT jar, you will need approximately 4 medium long ears of fresh corn on the cob. Each QUART jar will need about 8 ears. So… figure out how many jars you want, and plan accordingly!

Remove the husks and the corn silk from each ear of corn, and rinse corn ears. Slice off the kernels into a large bowl, using a sharp, serrated knife.

Filling The Jars

There are TWO methods that can be used in canning corn… the HOT PACK and the RAW PACK method (I use the raw pack). Here are both methods:

RAW PACK: Loosely pack the corn kernels into hot, prepared canning jars. being sure to leave a generous 1″ headspace in each jar. Do NOT press the corn down into the jar. Pour boiling water into each jar, and adjust headspace, if necessary to keep a 1″ headspace.
HOT PACK: Measure the corn out into a large stainless steel saucepan. For every 4 cups of corn kernels, add 1 cup of boiling water. Turn heat under pan to medium-high. Bring liquid to boil. Once boiling, reduce heat, and boil (gently) for 5 minutes, to heat the corn through. Ladle the hot corn AND the cooking liquid into jars, leaving a 1″ headspace in each jar.

Remove the air bubbles from each jar, by inserting a plastic utensil into jars several times. Wipe the jar rims clean with a cloth (to help ensure a good seal). Place prepared flat lid on jars, then screw the ring band on until fingertip tight.

Carefully load the hot jars onto rack in the water in your prepared pressure canner. Lock the lid, and then bring the water to a boil over medium-high heat.

How Long to Process Jars?

Let the steam vent for 10 minutes, and then close (or place cover on) the vent. Continue to heat until the pressure canner reaches 10 pounds pressure, and begin processing. Maintain this pressure throughout the processing time for the canned corn. Start the timing once the canner reaches 10 pounds pressure.

Process PINT jars (500 mL) for 55 minutes. Process QUART jars (1 L) for 85 minutes at 10 pounds pressure.

Once Processing Is Done

When processing time is complete, turn off the heat. Let the pressure drop NATURALLY to 0 on the pressure canner. Do NOT attempt to open the lid until pressure has completely dropped to 0!

Once the pressure gauge reaches 0, wait 2 minutes longer, then open the vent (or remove vent cover). Carefully remove the canner lid. Wait 10 more minutes, then carefully remove and transfer hot jars to a dish towel on counter. Don’t set boiling jars directly on counter, because temperature variances between hot jars and cool counter could cause jars to crack.

Let the jars cool for at least 12 hours (or overnight) without disturbing. Once completely cool, wipe jars clean, label, test the lids to ensure they have all properly sealed, and store them in your pantry. TIP: To test seal, remove the screw band. Use a finger and press down in the center of the flat lid. There should be NO give at all if sealed correctly.

Hope you found it helpful learning how to can corn. I enjoy knowing I have quite a few jars of summer corn stored up in our pantry to use throughout the year! Have a great day.

Looking For More CANNING Recipes?

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

Interested In More Recipes?

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

Original recipe source: “Ball Complete Book of Home Preserving”, published 2012, The Jarden Corporation, pages 388 and 385.

0 from 0 votes

How To Can Corn

Prep Time

15 mins

Cook Time

55 mins

Total Time

1 hr 10 mins

Learn how to can corn for long term storage! Enjoy having jars of home canned corn in your pantry to enjoy a taste of summer's bounty all year round.

Category: Canning and Preserving, Vegetables

Cuisine: American

Keyword: how to can corn

Servings: 3 pints

Calories Per Serving: 310 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 ears corn on the cob (large ears)
1½ teaspoons canning salt, (if using-optional) (only use ½ teaspoon per jar)

US Customary - Metric

Instructions

Gather canning equipment, lids, canning jars, etc. and get them sanitized, heated, and ready to go, according to manufacturer instructions.
For each PINT jar, you will need approximately 4 medium long ears of fresh corn on the cob. Each QUART jar will need about 8 ears.
Remove husks and corn silk from corn, then rinse. Slice off kernels into a large bowl, using a sharp, serrated knife. There are TWO methods that can be used in canning corn:
RAW PACK: Loosely pack corn kernels into hot, prepared canning jars. leaving a generous 1" headspace in each jar. Do NOT press the corn down into the jar. Pour boiling water into each jar, and adjust headspace, if necessary to keep a 1" headspace.
HOT PACK: Measure corn into a large stainless steel saucepan. For every 4 cups of corn kernels, add 1 cup of boiling water. Turn heat under pan to medium-high. Bring liquid to boil. Once boiling, reduce heat, and boil (gently) for 5 minutes, to heat corn through. Ladle hot corn AND cooking liquid into jars, leaving a 1" headspace in each jar.
Remove air bubbles from jars, by inserting a plastic utensil into jar several times. Wipe jar rims clean with a cloth (to help ensure a good seal). Place prepared flat lid on jars, then screw the ring band on until fingertip tight.
Load hot jars onto rack in water in prepared pressure canner. Lock lid, and then bring the water to a boil over medium-high heat. Let the steam vent for 10 minutes, and then close (or place cover on) the vent. Continue to heat until pressure canner reaches 10 pounds pressure, and begin processing. Maintain this pressure throughout processing time. Start the timer once canner reaches 10 pounds pressure. Process PINT jars (500 mL) for 55 minutes. Process QUART jars (1 L) for 85 minutes at 10 pounds pressure.
When processing is complete, turn off heat. Let pressure drop NATURALLY to 0 on the pressure canner. Do NOT attempt to open lid until pressure has completely dropped to 0! Once pressure reaches 0, wait 2 minutes longer, then open vent (or remove vent cover). Carefully remove canner lid. Wait 10 more minutes, then carefully remove and transfer hot jars to a dish towel on counter. Don't set boiling jars directly on counter, because temperature variances between hot jars and cool counter could cause jars to crack. Let jars cool for 12 hours without disturbing. Once completely cool, wipe jars clean, label, test the lids to ensure they have all properly sealed, and store them in your pantry. TIP: To test seal, remove the screw band. Use a finger and press down in the center of the flat lid. There should be NO give at all if sealed correctly. If jar did not seal properly, store in refrigerator and use within a day or two.

Nutrition Facts

How To Can Corn

Amount Per Serving (1 pint)

Calories 310 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 54mg2%

Potassium 972mg28%

Carbohydrates 67g22%

Fiber 7g29%

Sugar 23g26%

Protein 12g24%

Vitamin A 673IU13%

Vitamin C 24mg29%

Calcium 7mg1%

Iron 2mg11%

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

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16
Aug
2019

Traeger BBQ Baby Back Ribs

categories: For The BBQ Grill, Main Dishes, Pork, Traeger Grill Recipes

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Make BBQ baby back ribs in “3-2-1” on a pellet grill. Ribs are smoked 3 hours, cooked in foil 2 hours, & grilled with sauce 1 hour! Easy & delicious.

This recipe for BBQ baby back ribs is fairly easy, especially with it’s easy to remember 3-2-1 game plan! My husband and I enjoyed these delicious ribs last month which were smoked, then cooked on our Traeger grill, and decided to share this recipe (also from Traeger) here on the blog.

Summer evenings and hot temperatures seem to pair very nicely with bbq ribs that are sloppy with sauce, and tender to the bite! YUM… BBQ baby back ribs are a definite favorite summer food of ours! Here’s how to make 3-2-1 bbq baby back ribs on a Traeger or pellet grill:

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

Prepare The Baby Back Ribs For Smoking

The first part of Traeger’s 3-2-1- cooking method is to smoke the ribs for 3 hours, after seasoning them. Make sure to remove the silverskin (thin membrane) from the bone side of the ribs (if your grocery store butcher has not already done so). Pat the ribs dry with paper towels.

Mix mustard, ¼ cup apple juice, and worcestershire sauce together in a small bowl. Using a pastry brush, brush this sauce onto BOTH sides of each rib rack.

Lightly season (to taste) the racks of pork with your favorite pork and poultry rub spice mix. I used my homemade dry rub spice mix (for pork or chicken), and just sprinkled each rack with a decent covering of spice mix.

Step #1- BBQ Baby Back Ribs In The Smoker

Prepare your pellet grill according to manufacturer instructions. For a Traeger, fill the pellet hopper, and turn the temperature gauge to SMOKE. Leave lid open. Once a fire has been established and grill is smoking (about 4-5 minutes), turn the temperature gauge to 180° F. Let the grill preheat for 15 minutes with the lid closed.

Place the racks of bbq baby back ribs directly onto the grill grate, with the meat side facing up. Smoke the ribs for 3 hours, with the lid closed. Once done, transfer ribs off the grill onto a rimmed baking sheet, and take them into kitchen. Turn temperature setting up to to 225° F.

Prepare The Smoked Baby Back Ribs

Now for the next step! Pull off 4 long sheets of heavy duty foil. Put a rack of smoked ribs on top in the middle. Pull up the sides to surround the meat, because you will be adding liquid in a moment. Evenly distribute HALF of the brown sugar on top of the ribs. Drizzle the brown sugar with HALF of the honey, and HALF of the remaining apple juice (¼ cup).

Put another long piece of aluminum foil on top of the ribs, and close up all the foil, crimping the edges, so the packet is securely sealed. You don’t want it to leak! Repeat the process with the other rack of ribs.

Step #2- Put Foil-Wrapped BBQ Baby Back Ribs Back On Grill

Place the foil-wrapped racks of ribs back directly onto the grill grate. Close the lid, and cook the ribs for 2 hours at 225° F. After 2 hours have passed, carefully remove the foil off of the ribs. I did this in our kitchen, because there is a lot of juice in the foil packets. Discard the foil. Keep the ribs (just sayin’).

Step #3- Grill The BBQ Baby Back Ribs

Okay, now we’re ready for the final step in the 3-2-1 method. Once you’ve discarded the foil, brush your favorite BBQ sauce on both sides of each rack of ribs.

Place the ribs directly on the grill grate, and grill for 1 hour! They sure do look good right about now, right? Toward the end of the grilling time, we added asparagus (another recipe on the blog) to the grill, as well.

When done, transfer the bbq baby back ribs to a cutting board. Let them rest for about 5 minutes, then slice between the bones, and serve!

Sure hope you enjoy the ribs, cooked 3-2-1 Traeger style! We sure did. It’s an easy to remember method (smoke/braise/grill), and the bbq ribs were delicious! Have a nice day.

Looking for more TRAEGER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several recipes for grilling meats (and desserts) on a Traeger, including:

Interested In More Recipes?

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

Original recipe source: https://www.traegergrills.com/recipes/pork/3-2-1-baby-back-ribs

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Traeger BBQ Baby Back Ribs

Prep Time

15 mins

Cook Time

6 hrs

Total Time

6 hrs 15 mins

Make BBQ baby back ribs in "3-2-1" on a pellet grill. Ribs are smoked 3 hours, cooked in foil 2 hours, & grilled with sauce 1 hour! Easy & delicious.

Category: Dinner

Cuisine: American

Keyword: bbq baby back ribs

Servings: 6 people

Calories Per Serving: 653 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 racks baby back ribs
⅓ cup yellow mustard
½ cup apple juice divided use
1 Tablespoon worcestershire sauce
Pork and Poultry Spice Rub (or homemade, to taste)
½ cup dark brown sugar
1 cup BBQ sauce (your favorite)
⅓ cup honey (warmed)

US Customary - Metric

Instructions

Prepare your pellet grill according to manufacturer instructions. For a Traeger, fill the pellet hopper, and turn the temperature gauge to SMOKE. Leave lid open. Once a fire has been established and grill is smoking (about 4-5 minutes), turn the temperature gauge to 180° F. Let the grill preheat for 15 minutes with the lid closed.
Step #1- BBQ Baby Back Ribs In The Smoker: Remove silverskin from ribs (if your grocery store butcher has not already done so). Pat ribs dry with paper towels. Mix mustard, ¼ cup apple juice, and worcestershire sauce together in a small bowl. Brush sauce onto BOTH sides of each rib rack. Lightly season (to taste) the ribs with your favorite pork and poultry rub spice mix. I used my homemade dry rub spice mix . Place racks of ribs directly onto the grill grate, with meat side facing up. Smoke ribs for 3 hours, with the lid closed. Once done, transfer ribs off of grill onto a rimmed baking sheet. Close lid. Turn temperature setting up to to 225° F.
Step #2- For each rack: Pull off 4 long sheets of heavy duty foil. Stack them on top of each other. Put one rack of smoked ribs on top in the middle. Pull up the sides to surround the meat, because you will be adding liquid. Evenly distribute HALF of the brown sugar on top of the ribs. Drizzle with HALF of the honey, and remaining ¼ cup of apple juice. Put another long piece of aluminum foil on top of the ribs, and tightly close up foil, crimping the edges, so the packet is securely sealed. You don't want it to leak! Repeat the process with the other rack of ribs. Place foil-wrapped ribs back directly onto grill grate. Close lid, and cook ribs for 2 hours at 225° F. After 2 hours, carefully remove foil off of the ribs. Do this in your kitchen, because there is a lot of juice in the foil. Discard foil.
Step #3- Brush your favorite BBQ sauce onto both sides of each rack of ribs. Place the ribs directly on the grill grate, and cook for 1 hour! When done, remove ribs from grill; let meat rest for 5 minutes, then slice, and enjoy!

Recipe Notes

Caloric calculation was based on 1/2 rack per serving (total of 4 servings). If you serve 6 with this recipe, the caloric calculation per serving comes out to approximately 653 calories per serving. These are best estimates, because the weight of each rack of ribs will vary, as well as the type of BBQ sauce used.

Nutrition Facts

Traeger BBQ Baby Back Ribs

Amount Per Serving (1 (1/3 rack))

Calories 653 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 11g69%

Cholesterol 130mg43%

Sodium 845mg37%

Potassium 674mg19%

Carbohydrates 57g19%

Fiber 1g4%

Sugar 51g57%

Protein 37g74%

Vitamin A 158IU3%

Vitamin C 1mg1%

Calcium 101mg10%

Iron 2mg11%

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

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12
Aug
2019

Coconut Lime Rice

categories: Side Dishes

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It’s easy to make coconut lime rice! Jasmine rice is cooked in coconut milk, w/ lime juice & zest. A tasty side dish for chicken, fish, pork & steak!

Do you enjoy eating RICE? We do, and enjoy it often with our meals. Have you ever tried COCONUT LIME RICE? If you haven’t tried this delicious “Asian-inspired” side dish, I am sharing this easy recipe (from one of my OLD cookbooks), so you can whip some up for your next dinner!

Jasmine rice is cooked in light coconut milk (canned) until all the coconut milk is absorbed into the rice, giving it a very mild coconut taste and a creamy texture. Once cooked, the flavor of this long grain rice is enhanced by adding fresh lime juice and lime zest. That’s it!

The resulting coconut lime rice is very mild in flavor, and pairs perfectly with chicken, fish or pork! You lightly taste coconut and lime in the rice, but it is not an “in your face” hard-hitting flavor. Here’s how easy it is to make:

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

How To Make Coconut Lime Rice

It’s important to use CANNED light coconut milk for this recipe. You can certainly use regular canned coconut milk, but that has a LOT more calories, if counting! Below is a photo of the kind I use to make this recipe (just so you can “eyeball” it!). It is usually found in the Asian foods section of the grocery store.

Measure the canned coconut milk, water and salt into a medium saucepan (that has a lid). Bring this liquid to a boil over MEDIUM heat. Add the jasmine rice, give it a stir, reduce the heat to LOW, and put a lid on the pan.

Let the rice simmer (covered) for 23-25 minutes on LOW heat, stirring occasionally. You can see in the collage of photos below, how the rice absorbs the coconut milk as it cooks.

Cook the rice until the liquid has been absorbed and the rice is tender and cooked through. When done, remove the pan from the heat.

Add the fresh squeezed lime juice and lime zest to the rice, and stir, to combine ingredients.

Transfer the coconut lime rice to a serving bowl (if desired), and serve while hot. We enjoyed this rice alongside some juicy grilled chicken breasts. YUM! The rice is delicious!

See how easy it is to make coconut lime rice? Sometimes just a slight twist to making something as common as white rice, can lead to a new taste treat! Sure hope you will consider making this yummy side dish recipe for those you love. You might also want to check out my delicious recipe for Creamy Coconut Rice. Have a GREAT day!

Looking For More RICE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few side dish recipes (featuring rice) you might enjoy include:

Interested In More Recipes?

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

Recipe adapted slightly from: “Southern Living 2009 Annual Recipes” cookbook, published 2009, Oxmoor House, Inc., page 55

0 from 0 votes

Coconut Lime Rice

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

It's easy to make coconut lime rice! Jasmine rice is cooked in coconut milk, w/ lime juice & zest. A tasty side dish for chicken, fish, pork & steak!

Category: Side Dish

Cuisine: Asian

Keyword: coconut lime rice

Servings: 6 (1/2 cup servings)

Calories Per Serving: 198 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup canned light coconut milk
2 cups water
½ teaspoon salt
1½ cups uncooked jasmine rice
2 Tablespoons fresh lime juice
1½ teaspoons lime zest (finely grated lime peel) , plus additional for garnish, if desired

US Customary - Metric

Instructions

Measure canned coconut milk, water and salt into a medium saucepan (that has a lid). Bring this liquid to a boil over MEDIUM heat. Add the jasmine rice, give it a good stir, reduce the heat to LOW, and put a lid on the pan.
Let the rice simmer (covered) for 23-25 minutes on LOW heat, stirring occasionally. Cook rice until the liquid has been absorbed and the rice is tender and cooked through. When done, remove pan from the heat.
Add fresh squeezed lime juice and lime zest to the rice, and stir, to combine ingredients. Transfer rice to serving bowl (if desired). Garnish with additional lime zest (if desired), and serve rice while hot. Enjoy!

Nutrition Facts

Coconut Lime Rice

Amount Per Serving (1 (half cup))

Calories 198 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Sodium 224mg10%

Potassium 53mg2%

Carbohydrates 39g13%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin C 2mg2%

Calcium 13mg1%

Iron 1mg6%

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

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09
Aug
2019

Cookies n’ Cream Ice Cream

categories: Desserts, Ice Cream/Frozen Treats

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Any time is a great time to make some homemade cookies n’ cream ice cream! Grab an ice cream maker and a few simple ingredients, and get ready to EAT!

It’s summer time in good old Oregon. It is HOT! What better way to enjoy these warm summer days than with a big old scoop of homemade cookies n’ cream ice cream!

We love to make our own ice cream in our little indoor Cuisinart ice cream maker, and this simple recipe is a real winner!

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

How To Make Cookies n’ Cream Ice Cream

Begin by placing 10 Oreo cookies into a food processor. Pulse them about 10 times until they are fairly small crumbles. When done, set aside. They will not be added until the last 5 minutes of freezing time!

NOTE: If you do not have access to a food processor, place the cookies in a sealable plastic bag, and give them quite a few good “whacks” with a rolling pin or meat mallet. You can also crumble them in the bag, using your fingers.

In a medium sized bowl or container, whisk together heavy whipping cream, half and half, milk, sugar and vanilla extract. Whisk these ingredients only until the sugar has pretty much dissolved.

Once this is done, turn on the ice cream maker. Pour the cookies n’ cream ice cream base into the freezer canister!

Freezing The Cookies n’ Cream Ice Cream

Freeze the ice cream according to your machines manufacturer’s instructions. I use an older electric Cuisinart ice cream machine, and it takes about 20 minutes to freeze.

Five minutes before the end of the freezing time, pour the Oreo cookie crumbles into the canister of ice cream. The paddle in the machine will continue to mix the cookie crumbles into the ice cream!

When done (approx. 20 minutes), remove the paddle (and any cookies n’ cream ice cream attached to it). Transfer ice cream to a covered container. The ice cream is the consistency of soft serve at this point and can be eaten right away, or it can be frozen more in your kitchen freezer, in order to make firmer scoops.

To Firm Up the Cookies n’ Cream Ice Cream

We almost always freeze it in our kitchen freezer for a couple more hours for a more “scoop-able” consistency! It’s hard to wait, but we do! Transfer the ice cream to a freezer-safe container with a lid. Place it in your freezer for a couple more hours to really firm up.

Once the cookies n’ cream ice cream has firmed up, grab an ice cream scoop and go for it! If desired, you can top the scoops of this delicious ice cream with more crumbled Oreos. Why not serve it with a whole Oreo cookie garnishing the dish? After all, can there ever be too many Oreos? *grins*

Hope you enjoy this easy to make, absolutely delicious cookies n’ cream ice cream! Have a GREAT day!

Looking For More HOMEMADE ICE CREAM Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a variety of homemade ice cream recipes, including:

Interested In More Recipes?

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

0 from 0 votes

Cookies n' Cream Ice Cream

Prep Time

5 mins

Cook Time

0 mins

Freezing Time

20 mins

Total Time

25 mins

Any time is a great time to make some homemade cookies n' cream ice cream! Grab an ice cream maker and a few simple ingredients, and get ready to EAT!

Category: Desserts- Ice Cream

Cuisine: American

Keyword: cookies n' cream ice cream

Servings: 10 (makes 1.5 quarts total)

Calories Per Serving: 304 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 Oreo cookies , crushed
2 cups whipping cream
½ cup half and half
½ cup milk
¾ cup granulated sugar
2 teaspoons vanilla extract

US Customary - Metric

Instructions

Place 10 Oreo cookies into a food processor. Pulse them about 10 times until they are fairly small crumbles. When done, set aside. They will not be added until the last 5 minutes of freezing time! NOTE: If you do not have access to a food processor, place the cookies in a sealable plastic bag, and give them quite a few good "whacks" with a rolling pin or meat mallet. You can also crumble them in the bag, using your fingers.
In a medium sized bowl or container, whisk together heavy whipping cream, half and half, milk, sugar and vanilla extract. Whisk only until sugar has pretty much dissolved. Turn on ice cream maker. Pour the ice cream base into the freezer canister! Freeze ice cream according to your machines manufacturer's instructions. Five minutes before the end of the freezing time, pour the Oreo cookie crumbles into the canister of ice cream.
When done (approx. 20 minutes), remove the paddle (and any cookies n' cream ice cream attached to it). Transfer ice cream to a covered container. The ice cream is the consistency of soft serve at this point and can be eaten right away, or it can be frozen more in your kitchen freezer for a couple hours, in order to make firmer scoops. Garnish with additional cookie crumbles, if desired. Enjoy!

Nutrition Facts

Cookies n' Cream Ice Cream

Amount Per Serving (1 g)

Calories 304 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Cholesterol 71mg24%

Sodium 84mg4%

Potassium 93mg3%

Carbohydrates 26g9%

Fiber 1g4%

Sugar 21g23%

Protein 2g4%

Vitamin A 762IU15%

Vitamin C 1mg1%

Calcium 60mg6%

Iron 1mg6%

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

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05
Aug
2019

How To Make Allspice

categories: Mixes (spices, etc.), Sauces and Dressings

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Learn how to make allspice seasoning in 5 minutes. Use this mix in case you don’t have time to grow a tree, harvest, roast and grind your own berries, or run to the store!

I love to find ways to make my own spices to keep in our pantry. Sometimes a recipe calls for a tiny bit of a spice I don’t have handy, which means a trip to the store to shell out some bucks for a whole jar! Recently I found a homemade spice recipe I want to share, that shows you how to make allspice in under 5 minutes, if you need a quick substitute!

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

Did You Know This About Allspice?

There is a plant common is certain areas of the world called the pimenta dioica. Allspice comes from the berries this plant produces. Whole allspice berries are actually dried, unripe fruit that have been harvested from this plant. When the dried berries are finely pulverized, the result is ground allspice.

Back in the early 1600’s, the crushed, ground up berries were given the name of “allspice” by the English. Apparently they thought the flavor of these dried, unripened berries was VERY similar to that of 3 spices combined: cinnamon, cloves and nutmeg! They used “allspice” to flavor their various meats and desserts. (Source: Wikipedia) Below is a photo I took of some whole (dried) allspice berries from my pantry, to show you what they look like.

How To Make Allspice

TRUTH FACT: MOST of us don’t have the time or the ability to grow a pimenta dioica plant, harvest and roast the unripe berries, and then grind them, all while making a recipe. This “quick fix” will provide the same flavor, should you need allspice to use! Knowing how to make allspice (quickly) will also save you a trip to the store to buy it!

The three ingredients necessary to make this allspice substitute are… you guessed it! Cloves, cinnamon and nutmeg (all ground). Make this mix in a pinch if you need allspice for a recipe, and all will be right with the world.

Measure out the spices into a small bowl. Stir the spices together and try to get rid of any lumps. That’s it! you can use this allspice mix as a quick substitute in recipes calling for ground allspice!

Storing Allspice

Store the seasoning in an airtight container once the ingredients are mixed. The recipe, as written below (in the printable recipe card) will yield about 1/2 cup of allspice (8 Tablespoons). Fill and then label the container, and add it to the other spices in your pantry. It should hold its flavor up to about 6 months (maybe more)!

Looking For More Homemade Spice Mixes?

See the photo below? I’ve added my homemade allspice to some of the other spices in our pantry. A few of the other homemade spice mixes I’ve blogged about include: jerk seasoning, dry rub mix (for chicken/pork), pumpkin pie spice mix, and cajun seasoning. I also make my own taco seasoning, and Italian seasoning.

Sure hope you will give this seasoning mix a try! It’s so easy to make, and very convenient to be able to make up a quick spice mix when needed for a recipe! Be sure to check out ALL my recipes in the Recipe Index, which is located at the top of the page. Have a GREAT day!

Interested In More Recipes?

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

Original recipe source: https://www.onehundreddollarsamonth.com/easy-kitchen-tips-allspice-substitute-recipe/

1 from 1 vote

How To Make Allspice

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Learn how to make allspice seasoning in 5 minutes. Use this mix in case you don't have time to grow a tree, harvest, roast and grind your own berries!

Category: Spices

Cuisine: American

Keyword: how to make allspice

Servings: 8 (1/2 cup or 8 Tablespoons total)

Calories Per Serving: 6 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground cloves

US Customary - Metric

Instructions

Measure out the cinnamon, nutmeg and cloves into a small bowl. Stir well, to combine, breaking down any lumps.
Pour allspice mixture into an airtight jar or container with a lid. Label container; store in pantry. Can use as a substitute in recipes that call for ground allspice. Should hold peak flavor for up to 6 months (or more).

Nutrition Facts

How To Make Allspice

Amount Per Serving (1 Tablespoon)

Calories 6 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 2mg0%

Potassium 5mg0%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Calcium 13mg1%

Iron 0.1mg1%

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

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02
Aug
2019

Loaded Grilled Cauliflower

categories: Vegetable Dishes

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You’re gonna love this loaded grilled cauliflower! Cauliflower steaks cooked on the BBQ, loaded with cheese, crisp bacon, green onions, and jalapeños!

So… I had a head of cauliflower hangin’ out in the fridge, and wanted to try something a little “different” with it! This recipe for loaded grilled cauliflower is the result! Cauliflower is grilled on the BBQ, and topped with all kinds of yummy goodies.

We LOVED this dish! If you enjoy recipes for grilling veggies (or fruit) like this, you might also enjoy my recipe for grilled pineapple with brown sugar and cinnamon. Soooo yummy! Making grilled cauliflower is also a fairly easy thing to do, as well… hooray! Let me show you just how easy it is to make this delicious vegetable side dish.

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

How To Make Loaded Grilled Cauliflower

As always, it is “first things first”! Grate the cheddar cheese, slice and de-seed jalapeños, slice green onions, and cook bacon until crispy, then crumble! Set aside. Once the add-ons are prepped, the rest of the dish is a cinch to make. TIP: Be sure to have all of these add-ons ready to go BEFORE you put the cauliflower on the grill, cause this dish cooks fast and you will need these!

Prepare The Cauliflower

Trim an entire head of cauliflower. This means remove all the green leaves that protrude from the bottom. Slightly trim the stem a little bit, but make sure to leave the rest of the steam intact!

Slice through the cauliflower from top to bottom, cutting each piece into 3/4″ thick slices. Some of the florets will fall off. Save those to use another time! You want to end up with 4 thick (3/4″) slices of cauliflower (as shown below). I had leftover cauliflower, which was used for another dish.

The cauliflower is delicate, so take care not to break off the florets during preparation. Use a spatula to place each cauliflower “steak” onto a baking sheet. Brush both sides of each piece with olive oil, and then lightly season with salt and pepper.

Time To Make Loaded Grilled Cauliflower!

Now the cauliflower is ready to grill. We cooked our loaded grilled cauliflower with some grilled chicken with my Mom’s easy basting sauce! Use a spatula to transfer the four cauliflower steaks onto the hot grill. Cook for about 3 minutes (lid open), and then carefully turn the grilled cauliflower over.

Load “Em” Up!

As soon as you turn the cauliflower over, add the toppings. Cover with the grated cheese first, and then top with the green onions, bacon, and jalapeños. If the fire is too hot, move the cauliflower away from direct contact with the flames, and continue cooking.

Put the cover on your grill, and let the loaded grilled cauliflower cook for 4-5 minutes longer. When done, the cheese should be melted, and the cauliflower should be “fork tender”. Remove from grill carefully, using a spatula, and transfer to a serving platter.

Serve the loaded grilled cauliflower immediately, while it is still hot! It is a colorful, and flavor-filled side dish, and we loved it alongside our grilled chicken!

I can’t say enough great things about this simple dish! My husband wasn’t so sure when I first told him what I was planning to have him add to the grill! However, he raved about the loaded grilled cauliflower after tasting it! Hope you enjoy it, too!

Looking For More Grilled Veggie Recipes?

You can find all of my grilled veggie recipes in the Recipe Index, located at the top of the page. A few of these recipes are:

Interested In More Recipes?

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

Original recipe source: fredmeyer.com

0 from 0 votes

Loaded Grilled Cauliflower

Prep Time

10 mins

Cook Time

8 mins

Total Time

18 mins

You're gonna love this loaded grilled cauliflower! Cauliflower steaks cooked on the BBQ, loaded with cheese, crisp bacon, green onions, and jalapeños!

Category: Side Dish, Vegetable

Cuisine: American

Keyword: loaded grilled cauliflower

Servings: 4

Calories Per Serving: 216 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 head cauliflower , trimmed
4 teaspoons olive oil
salt and pepper , to season cauliflower
2 slices bacon , cooked crisp and crumbled
1 cup shredded cheddar cheese
¼ cup green onion (scallions) , sliced (white and green parts)
1 medium jalapeno pepper , seeds removed, sliced

US Customary - Metric

Instructions

Prep: Preheat BBQ grill. Grate the cheddar cheese, slice and de-seed jalapeños, slice green onions, and cook bacon until crispy, then crumble! Set aside. TIP: Be sure to have all of these add-ons ready to go BEFORE you put the cauliflower on the grill, cause this dish cooks fast and you will need them quickly!
Trim cauliflower. Remove all green leaves that protrude from bottom. Slightly trim stem a little bit, but make sure to leave the rest of the steam intact! Slice through the cauliflower from top to bottom, cutting each piece into 3/4" thick slices. Some of the florets will fall off. Save those to use another time! You want to end up with 4 thick (3/4") slices of cauliflower. Use a spatula to place the 4 cauliflower "steaks" onto a baking sheet. Brush both sides of each piece with olive oil, and then lightly season with salt and pepper.
Use a spatula to transfer the four cauliflower steaks onto the preheated, hot grill. Cook for about 3 minutes (lid open unless flame gets too hot), and then carefully turn the grilled cauliflower over. As soon as you turn the cauliflower over, add the toppings. Cover with grated cheese first, and then top with green onions, bacon, and jalapeños. If the fire is too hot, move cauliflower away from direct contact with the flames, and continue cooking. Put the lid on your grill, and let the loaded grilled cauliflower cook for 4-5 minutes longer.
When done, the cheese should be melted, and the cauliflower should be "fork tender". Remove from grill carefully, using a spatula. Transfer to serving platter, and serve while hot. Enjoy!

Recipe Notes

NOTE: Remove the seeds from the jalapeños if you don't want them too hot. If you don't mind the heat, just leave 'em in!

Nutrition Facts

Loaded Grilled Cauliflower

Amount Per Serving (1 g)

Calories 216 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 8g50%

Cholesterol 37mg12%

Sodium 271mg12%

Potassium 282mg8%

Carbohydrates 5g2%

Fiber 2g8%

Sugar 2g2%

Protein 10g20%

Vitamin A 383IU8%

Vitamin C 40mg48%

Calcium 224mg22%

Iron 1mg6%

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

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29
Jul
2019

Fruit Feta Green Salad with Candied Pecans

categories: Salads

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Fruit feta green salad with candied pecans & poppyseed dressing is a Panera copycat recipe, with romaine lettuce, strawberries, pineapple, blueberries & oranges!

My sweet, long time friend Debbie and I had lunch a month or so ago at a local Panera Bread restaurant. We both ordered their chicken poppyseed salad, which had lots of yummy fruit in it! I came home after my lunch, determined to make this incredibly delicious salad at home, and came up with this recipe.

The restaurant serves the salad with toasted nuts on top (and chicken breast slices), but I wanted to change it up a bit! I made candied pecans to garnish the top of the salad, and left off the chicken. Also used my homemade poppyseed salad dressing, and this colorful and yummy salad was a HUGE hit! We made it a meatless meal, and thoroughly enjoyed it.

I’ve made this fruit feta green salad several times since then, as well. We’ve tried it with other salad dressings, as well. We took this salad with my poppyseed dressing on it (made to serve 10) to a potluck dinner recently, and it received very good reviews there, also! Here’s how to make 2 LARGE individual salads (we had them for our meal!).

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

Make The Candied Pecans

Make the candied pecans first, or make them ahead of time, early in the day. They will need time to dry out after cooking, so plan ahead. Place pecan (or walnut) halves (or large pieces) in a large, non stick skillet. Add brown sugar, cinnamon and a tiny bit of water to the skillet. Stir to combine.

Cook for 8-10 minutes, stirring often, until the liquid has dissipated, and the pecans are covered in a sticky glaze. Transfer the candied pecans to a piece of aluminum foil that has been sprayed with non-stick spray. Separate pieces with 2 forks, and let them dry (at least 30 minutes).

Mix Up The Poppyseed Dressing

If making my homemade poppyseed salad dressing, simply mix the ingredients together, and refrigerate until ready to use. It only takes a few minutes to whip up, and I heartily recommend it! The dressing even has a tiny bit of red onion in it, which is also in Panera’s salad!

Prepare The Fruit and Feta

Cut and slice the oranges (I used blood oranges in these photos!), strawberries, and pineapple. Canned pineapple chunks can be used for convenience, but fresh pineapple tastes wonderful, too!

TIP: To cut the oranges so they look good in the salad, slice the peel off, from top to bottom following the curve of the orange. Cut all white pith off, then section and cut into chunks. Shown below is a Valencia orange.

Have the fruit prepped and ready to go, along with the feta cheese crumbles and the fresh blueberries.

Time To Make The Fruit Feta Green Salad!

Now it’s time to build these beautiful salads! Place the chopped romaine lettuce into individual salad bowls or onto salad plates.

Arrange the oranges, strawberries, pineapple, and blueberries around the top of the salad. Sprinkle the salad with the feta cheese crumbles.

Top each fruit feta green salad with some of the dried candied pecans. Drizzle your favorite salad dressing over the top, and serve! We enjoyed these big salads for dinner, as the main course! However, if you want the extra protein, add some cooked chicken breast slices! YUM!

What Kind Of Salad Dressing Goes With This Salad?

We think poppyseed salad dressing tastes the best with all that fresh fruit! We’ve enjoyed these salads several times already! My husband has tried Catalina dressing on his salad, and liked it, as well. I’ve tried this fruit feta green salad with a light balsamic vinegar and olive oil dressing, and it was good, too!

But we STILL think poppyseed dressing tastes the BEST! Ultimately, YOU DECIDE. These are just helpful tips, for your enjoyment of this delicious fruit feta green salad. There are some lovely poppyseed dressings available in most grocery stores, if that is more convenient!

Isn’t That A “Bee-Yoo-Tee-Full” Fruit Feta Green Salad?

I’m drooling already, just looking at it. We truly LOVED this delicious salad. Juicy colorful fruit, crunchy candied pecans, and salty feta, along with crisp romaine lettuce and tasty salad dressing make this one FANTASTIC salad!

I hope you will consider trying this recipe for fruit feta green salad with candied pecans! It is a perfect salad to enjoy on a hot, summer day! Have a great day, friends. Make it a GOOD one.

Looking For More SALAD Recipes?

You can find all of my salad recipes in the Recipe Index, located at the top of the page. A few favorites you might enjoy include:

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Fruit Feta Green Salad with Candied Pecans

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

Fruit feta green salad w/ candied pecans & poppyseed dressing is a Panera copycat recipe, w/ romaine, strawberries, pineapple, blueberries & oranges!

Category: Salad

Cuisine: American

Keyword: fruit feta green salad

Servings: 2 large individual salads

Calories Per Serving: 391 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Candied Pecans

10-12 pecans , roughly chopped or halved
1/4 cup water , use a little bit less!
1 Tablespoon brown sugar
¼ teaspoon ground cinnamon

For Poppyseed Dressing (if making homemade). You will have extra left over!

¼ cup apple cider vinegar
½ cup vegetable oil
⅓ cup granulated sugar
¾ Tablespoon poppyseeds
2 teaspoons chopped red onion
½ teaspoon dry mustard powder
¼ teaspoon salt

For Salad

4 cups romaine lettuce , chopped
1 cup fresh strawberries , sliced
1 cup pineapple chunks , fresh (OR canned & drained)
1 medium orange , peeled, cut into chunks (use 2, if using mandarins)
⅓ cup fresh blueberries
⅓ cup crumbled feta cheese

US Customary - Metric

Instructions

Make The Candied Pecans:

Note: Make the candied pecans first, or make them ahead of time. They need time to dry out after cooking, so plan ahead.
Place pecan (or walnut) halves (or large pieces) in a large, non stick skillet. Add brown sugar, cinnamon and a tiny bit (approx. 3-4 Tablespoons) of water to skillet. Stir to combine. Cook 8-10 minutes, stirring often, until liquid has dissipated, and pecans are covered in a sticky glaze. Transfer candied pecans to a piece of aluminum foil that has been sprayed with non-stick spray. Separate pieces with 2 forks, and let dry (at least 30 minutes-preferably more).

Make Salad Dressing:

If making poppyseed dressing, mix salad dressing ingredients together until combined, and refrigerate until ready to use.

Create Salad:

Place chopped romaine lettuce into individual salad bowls or onto salad plates. Arrange the oranges, strawberries, pineapple, and blueberries around the top of the salad (and cooked chicken pieces, if using). Sprinkle salad with feta cheese crumbles. Top each salad with some dried candied pecans. Drizzle poppyseed dressing or your favorite salad dressing over the top, and serve!

Recipe Notes

NOTE: Caloric calculation does NOT include poppyseed salad dressing, since many types of salad dressing may be used.

Nutrition Facts

Fruit Feta Green Salad with Candied Pecans

Amount Per Serving (1 g)

Calories 391 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g25%

Cholesterol 22mg7%

Sodium 294mg13%

Potassium 860mg25%

Carbohydrates 72g24%

Fiber 10g42%

Sugar 61g68%

Protein 8g16%

Vitamin A 8582IU172%

Vitamin C 110mg133%

Calcium 237mg24%

Iron 2mg11%

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

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Make The Candied Pecans

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

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