Jul
2019

Blackberry Muffins

categories: Breads, Breakfast, Muffins
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Make some yummy fresh blackberry muffins for breakfast or snack time! This easy recipe makes 16 muffins, and they’ll be a hit with family and friends!
Make some yummy fresh blackberry muffins for breakfast or snack time! This easy recipe makes 16 muffins, and they'll be a hit with family and friends!

We live in an area just west of the city of Portland, Oregon. Around here, summer blackberries grow wild just about everywhere, it seems. What I don’t pick around our neighborhood or hanging over our back fence, I can pick quickly and rather inexpensively at a local U-Pick farm, as shown in the photo below!

Last week, I picked over 4 cups of wild blackberries while walking our dog Cooper (a cute corgi), around our neighborhood park and school early one morning! We love to use them for cobbler, bar cookies, scones, soda, or homemade jam, so these early ripening berries were a good find!

I decided to make some blackberry muffins using some of the ones I found in our neighborhood, and I’m excited to share this delicious recipe with you. But guess what? You can make these yummy muffins using fresh OR frozen blackberries, and I’ve included directions for both!

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

Picking fresh blackberries at a local farm!

Let’s Make Some Blackberry Muffins!

The first thing you will need to do is preheat your oven to 400° F. and grease standard sized muffin cups (or use paper muffin liners). NOTE: This recipe make between 16 – 18 muffins, so you can use 2 muffin pans, or cook them in batches.

Whisk the dry ingredients together in a large bowl. These ingredients are flour, baking powder, salt, baking soda and cinnamon. Set the bowl aside.

Flour, cinnamon, salt, baking powder and baking soda are whisked in bowl.

In a separate bowl, combine the eggs, sour cream, melted butter, milk, granulated sugar, and vanilla extract. Whisk them together until all ingredients are combined.

Add these wet ingredients to the dry ingredients in the large bowl. Whisk (or stir) only until just combined, and the wet ingredients are incorporated into the dry.

Eggs, sour cream, etc. are mixed together, then added to dry ingredients to make muffin batter.

Prepare The Blackberries

If using FRESH blackberries: cut them in half before adding to the muffin batter.
If using FROZEN blackberries: defrost, then drain any extra liquid. Coat lightly in a little bit of flour, before adding them to the muffin batter.

Add the blackberries to the bowl of muffin batter, and fold berries gently into batter, only until combined. Be careful NOT to over mix the batter. Yes, the batter will have red streaks. Yes, the batter will be slightly lumpy and thick!

Blackberries are cut in half before adding to muffin batter.Blackberries are added to the muffin batter.

Fill The Muffin Cups

Evenly distribute the muffin batter between muffin cups, filling them about 2/3 full. I used two pans lined with paper liners, because I had enough batter to make 16 muffins. Use the back of a spoon (or your clean fingers, if necessary), to level out the thick muffin batter in each cup.

The batter for the muffins is streaked with color from the blackberries.Muffin batter is placed into muffin liners, and is ready to bake!

Time To Bake The Blackberry Muffins!

Bake the blackberry muffins on a middle oven rack at 400° F. for 17-20 minutes until golden brown on top, or until a toothpick placed into the middle of a muffin comes out clean. My blackberry muffins ended up taking all 20 minutes to cook until they were done.

Once the blackberry muffins are done, remove the pans from oven, and transfer to a wire rack to cool. Be sure to let the muffins cool down for 2-3 minutes before you remove them from the muffin tin.

Here are the muffins, straight out of the oven, cooling on a wire rack.Can you see all the blackberries in the muffins? Yum.

We enjoyed the blackberry muffins served warm (not hot), with a bit of soft butter. YUM! The muffins are not overly sweet, but are filled with blackberries!

One of the blackberry muffins, cut in half, served with butter.

We gave several of these blackberry muffins to one of our sons who popped in for a visit, and know he will enjoy them, too! Hope you will enjoy this little taste of summer, as well! The muffins are delicious!

You can see the blackberry pieces inside each of the blackberry muffins once cut.

Have a great day, and thank you for stopping by for a visit! May you find encouragement, contentment, and joy from the people and experiences you encounter today.

Looking For More MUFFIN Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

Author's signature

Original recipe source: https://www.simplyrecipes.com/recipes/blackberry_muffins/

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Blackberry Muffins
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Make some yummy fresh blackberry muffins for breakfast or snack time! This easy recipe makes 16 muffins, and they'll be a hit with family and friends!

Category: Bread/Breakfast, Snack
Cuisine: American
Keyword: blackberry muffins
Servings: 16 muffins
Calories Per Serving: 207 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2½ cups all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 Tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon milk
  • 1 cup granulated sugar
  • 8 Tablespoons warm melted butter (1 stick)
  • 1 teaspoon vanilla extract
  • 1½ cups blackberries (fresh or frozen) *See note in directions*
US Customary - Metric
Instructions

  1. Preheat your oven to 400° F. and grease standard sized (12 cup) muffin tin(s), or use paper muffin liners to line the cups.

  2. Whisk dry ingredients (flour, baking powder, salt, baking soda and cinnamon) together in a large bowl. Set bowl aside.

  3. In a separate bowl, combine eggs, sour cream, melted butter (warm, not hot), milk, granulated sugar, and vanilla extract. Whisk them together until all ingredients are combined. Add these wet ingredients to the dry ingredients in the large bowl. Whisk (or stir) only until just combined, and the wet ingredients are incorporated into the dry.

  4. If using FRESH blackberries: cut them in half before adding to muffin batter.
    If using FROZEN blackberries: defrost, then drain any extra liquid. Coat lightly in some flour before adding to muffin batter.

    *Add blackberries to the muffin batter; fold gently into batter, only until combined. Be careful NOT to over mix batter. Batter will have red streaks, and be slightly lumpy! Evenly distribute muffin batter between muffin cups, filling them about 2/3 full. Use the back of a spoon (or your clean fingers), to level out the batter in each cup. *I used two pans, because I had enough batter to make 16 muffins, but you can make them in batches, if necessary.

  5. Bake muffins on a middle oven rack at 400° F. for 17-20 minutes until golden brown on top, and toothpick inserted into the middle of a muffin comes out clean. Once done, remove pans from oven; transfer to a wire rack to cool. Let muffins cool down for 2-3 minutes before you remove them from muffin tin. Enjoy!

Nutrition Facts
Blackberry Muffins
Amount Per Serving (1 g)
Calories 207 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 46mg15%
Sodium 179mg8%
Potassium 159mg5%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 13g14%
Protein 4g8%
Vitamin A 289IU6%
Vitamin C 3mg4%
Calcium 65mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make some yummy fresh blackberry muffins for breakfast or snack time! This easy recipe makes 16 muffins, and they'll be a hit with family and friends!

 


Jul
2019

Grilled Pineapple with Brown Sugar & Cinnamon

categories: Side Dishes
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Delicious grilled pineapple features fresh pineapple spears, brushed with a brown sugar, butter, honey & cinnamon glaze, & grilled until caramelized.
Delicious grilled pineapple features fresh pineapple spears, brushed with a brown sugar, butter, honey & cinnamon glaze, & grilled until caramelized.

Have you ever had grilled pineapple? If you haven’t tried this simple side dish (or dessert), I would recommend it to you. Next time you prepare a family bbq, why not throw on a few skewers of this glazed fruit as an extra side dish? Let me show you how easy it is to make!

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

Prepare The Pineapple

To prepare the pineapple for grilling, it needs to be peeled, cored and sliced into spears. To do this, first remove the top of the pineapple by twisting it off.

Cut off a slice from both ends of the pineapple and stand the pineapple up on one end. Place one hand on top of the pineapple to hold it steady, and use a sharp knife and slice the peel off. Slice from top to bottom, following the curve of the fruit. Continue around the outside until all peel is off. Remove any brown “eyes” left on the pineapple.

Slice the pineapple in half lengthwise, and remove core from the middle. Once the core is gone, slice the pineapple into spears, trying to get them all approximately the same size. Set the pineapple aside (we saved a couple pieces to eat fresh the next day!).

Peeling and slicing the fresh pineapple for grilling.The pineapple is cut into spears to be grilled.

Make A Brown Butter Glaze For The Grilled Pineapple

Now it’s time to make the simple brown sugar cinnamon glaze. Melt 1/4 cup of butter (4 Tablespoons) in a pan. Remove pan from stove, and stir in the brown sugar, vanilla extract, honey, and cinnamon.

A brown sugar, butter, honey & cinnamon glaze is mixed to brush onto the pineapple spears.

This Dish Can Also Be Made Entirely On The Stove!

NOTE: If you wish to make this grilled pineapple dish on the stove (without using a BBQ), simply follow the instructions I have provided in the printable recipe card (at bottom of post).

Make The Grilled Pineapple

Thread the pineapple spears onto metal skewers, and place them on a baking sheet. TIP: You can use wood skewers, but they must be soaked for 1/2 hour in water first, so they don’t burn on the grill.

Brush the pineapple on all sides with the brown sugar cinnamon glaze. Use all of the glaze to coat the fruit well.

The brown sugar & cinnamon glaze is brushed onto pineapple spears before cooking.

Place the pineapple skewers directly onto the grill grate over medium-high heat source. Cook the grilled pineapple for 5-10 minutes. Turn them to other side once or twice while grilling to ensure even heating and grill marks. We cooked the grilled pineapple right alongside some cheddar bacon brats we were having for dinner.

Grilled pineapple skewers cooking over hot coals.We cooked the pineapple on our BBQ with some brats!

As the grilled pineapple cooks, the brown sugar cinnamon glaze caramelizes on the fruit. Once the pineapple has lightly browned, and is heated through, it is time to remove it from the grill.

Grill marks beginning to show up after pineapple spears are rotated on grill.

Serve The Grilled Pineapple!

When ready to serve, carefully remove the grilled pineapple from the skewers and place onto a serving plate. The pineapple spears are now ready to serve as a delicious side dish!

If you are interested in serving this dish as a dessert, simply place a couple warm pineapple spears onto a plate or in a bowl. Top each portion with a scoop of vanilla ice cream, and dust with cinnamon! YUM!

A serving plate with the warm grilled pineapple spears, ready to eat!

Grilled pineapple with a brown sugar cinnamon glaze is a really easy and unique dish to serve to friends or family! The juicy, sweet pineapple is enhanced by the simple flavors of the glaze, and the slight smoky taste from the BBQ. Hope you will give this dish a try! Have a great day.

Looking For Other SIDE DISH Recipes To Grill?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few side dishes you can throw on the grill include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

Author's signature

Original recipe source: https://www.sixsistersstuff.com/recipe/grilled-caramelized-pineapple/

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Grilled Pineapple with Brown Sugar & Cinnamon
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

Delicious grilled pineapple features fresh pineapple spears, brushed with a brown sugar, butter, honey & cinnamon glaze, & grilled until caramelized.

Category: Fruit, Side Dish
Cuisine: American
Keyword: grilled pineapple
Servings: 4 (2 spears per serving)
Calories Per Serving: 128 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large pineapple
  • ¼ cup butter (4 Tablespoons)
  • ¼ cup brown sugar (light or dark)
  • 1 Tablespoon honey
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
US Customary - Metric
Instructions

  1. Prepare Pineapple: Remove the top of the pineapple. Cut a slice from both ends of pineapple and stand it up on one end. Place one hand on top of pineapple to hold it steady; use a sharp knife and slice peel off, cutting from top to bottom, following the curve of the fruit. Continue around outside until all peel is off. Remove any brown "eyes" left on pineapple. Slice pineapple in half lengthwise, and remove core. Slice pineapple into spears, trying to get them all approximately the same size. Set aside.

  2. Make Glaze: Melt butter in a pan. Remove pan from heat, and stir in the brown sugar, vanilla extract, honey, and cinnamon until combined.

  3. Thread the pineapple spears onto metal skewers, and place them on a baking sheet. TIP: You can use wood skewers, but they must be soaked for 1/2 hour in water so they don't burn. Brush pineapple spears on all sides with the brown sugar cinnamon glaze. Use all the glaze to coat well.

  4. Place the pineapple skewers directly onto the grill grate over medium-high heat source. Cook the grilled pineapple for 5-10 minutes. Turn once or twice during grilling to ensure even heating and grill marks. When done, remove from heat; transfer pineapple from skewers to a plate, and serve.

IF MAKING ENTIRELY ON STOVE (NOT ON BBQ) :

  1. Prepare pineapple, but cut into bite sized pieces. Melt the butter in a large, non stick skillet, and add the pineapple. Pour the brown sugar glaze over the top, and then stir well, to ensure all the pineapple pieces are fully coated in glaze. Cook for 8-10 minutes total, stirring often (so it won't burn). When done, the pineapple should be well caramelized. Remove from heat, and serve.

Recipe Notes

NOTE: You can substitute canned pineapple rings, if desired. Drain well and pat dry BEFORE adding glaze. Do NOT put on skewers. Grill only 2-3 minutes per side, because they are thinner than pineapple spears and will cook a lot faster.

Nutrition Facts
Grilled Pineapple with Brown Sugar & Cinnamon
Amount Per Serving (2 g)
Calories 128 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 54mg2%
Potassium 102mg3%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 17g19%
Protein 1g2%
Vitamin A 226IU5%
Vitamin C 41mg50%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Delicious grilled pineapple features fresh pineapple spears, brushed with a brown sugar, butter, honey & cinnamon glaze, & grilled until caramelized.


Jul
2019

Peach Pear Blueberry Cobbler

categories: Cobblers and Crisps, Desserts, Traeger Grill Recipes
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Make a delicious peach pear blueberry cobbler with a streusel topping on a Traeger, pellet grill, or in an oven! Perfect with a scoop of ice cream!
Make a delicious peach pear blueberry cobbler with a streusel topping on a Traeger, pellet grill, or in an oven! Perfect with a scoop of ice cream!

So far we have been enjoying our summer, here in Oregon. We’ve enjoyed warm temperatures, and not a lot of rain, which means using our Traeger grill more, for meals, INCLUDING DESSERTS!

We love using this grill, to reduce heat IN the house, especially during warm weather! Recently I made a chocolate lava cake on our Traeger, and we’ve also made grilled Triple Berry Cobbler!! Both recipes are absolutely AMAZING!

This peach pear blueberry cobbler can be cooked on a pellet grill OR in the oven, so everyone can enjoy this tasty dessert! I used a combination of fresh peaches, home-canned peaches and pears, and fresh blueberries! The recipe is versatile, so you can use fresh or drained, canned peaches and pears, to make it more convenient.

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

Prepare The Fruit Filling

Place the peaches, pears, blueberries in a large mixing bowl. Add granulated sugar, salt, cinnamon, flour, and lemon juice to the fruit. Stir the ingredients gently, but well, until they are fully mixed together. Pour this fruit filling into a 9″ cast iron skillet OR a  9″ ovenproof skillet.

The fruit for the cobbler is mixed with sugar and spices in large bowl.Fruit for the cobbler is poured into a 9" skillet after mixing together.

Make The Crumb Topping For The Peach Pear Blueberry Cobbler

Make the crumb topping for the cobbler by mixing flour, sugar, baking powder, and salt in a medium-sized bowl. Cut very COLD butter chunks into the flour mixture using a pastry blender until mixture is about the size of peas.

Once mixed, gently stir in sour cream only until the dough begins to come together (yes, it will still be crumbly).

Streusel ingredients are cut together, then sour cream is added to the topping.

Cover The Cobbler With Pieces Of Crumb Topping

Using your fingers, pinch the crumb topping “dough” together into small pieces, and place on top of the fruit filling in the skillet. Continue until all the crumb topping pieces are covering the top of the peach pear blueberry cobbler.

Peach Pear Blueberry Cobbler is covered with streusel topping before cooking.

Are You Cooking The Peach Pear Blueberry Cobbler In An OVEN?

If baking this peach pear blueberry cobbler in a traditional oven, preheat oven to 350° F. Place the cobbler on the middle rack, and place a sheet of aluminum foil on the rack below, to catch any drips. This will make any necessary cleanup a lot easier, should the cobbler bubble over the sides.

Bake the peach pear blueberry cobbler at 350°F. for 30-35 minutes. When done, the cobbler should be bubbling all around the edges, and should be golden brown on top.

Are You Cooking The Cobbler On A Traeger Or Pellet Grill?

Start Traeger grill on the “Smoke” setting with the lid open for 4-5 minutes, or until the fire has been established and grill begins smoking. Turn temperature to 350° F, and preheat grill for 10-15 minutes with lid closed, until temperature has been reached.

Place the skillet with the peach pear blueberry cobbler directly on the grill grate. You can see in the photo below, that we keep the drip pan underneath covered in foil, also. This definitely helps in case of any spills or drips! P.S. You can see our roasted chicken and au gratin potatoes in the second photo below, too!

Close the lid and cook the cobbler for 35 minutes at 350°F. When done, the cobbler should be bubbling around the edges and be golden brown on top. You may find that you want to let it cook a bit longer to achieve the golden brown color on top, due to temperature fluctuations.

A cast iron skillet full of cobbler is placed onto a Traeger grill, next to roasting chicken.The peach pear blueberry cobbler is bubbly and golden brown on top when done.

The Cobbler Is Done – Now What?

When the cobbler is finished cooking, carefully remove the very HOT skillet from the grill OR oven. Let the cobbler cool down for about 10 minutes before serving.

Here is the finished cobbler cooling down on the counter before serving.

After cobbler has cooled down a bit, scoop out portions into dishes! Top each warm portion with a scoop of vanilla ice cream, and if desired, drizzle some of the cobbler juices over the top.

This cobbler tastes great with a scoop of ice cream and juices from skillet drizzled over the top.

Hope you have the opportunity to make this absolutely delicious peach pear blueberry cobbler! I’m confident you will enjoy it! Have a GREAT day!

Looking For More COBBLER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. These cobbler recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

Author's signature

Original recipe source: https://www.thegratefulgirlcooks.com/berry-cobbler-traeger-grill-style/

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Peach Pear Blueberry Cobbler
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Make a delicious peach pear blueberry cobbler with a streusel topping on a Traeger, pellet grill, or in an oven! Perfect with a scoop of ice cream!

Category: Desserts
Cuisine: American
Keyword: peach pear blueberry cobbler
Servings: 8
Calories Per Serving: 356 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 cups fresh peaches, peeled and sliced thin *can sub. canned peaches (drained well)
  • 1 cup ripe, but firm pears, peeled and sliced thin * can sub. canned pears (drained well)
  • 1 cup blueberries
  • ¾ cup granulated sugar
  • ¼ cup all purpose flour
  • 1 pinch salt
  • 1 Tablespoon fresh lemon juice
  • ½ teaspoon cinnamon
For Streusel Topping:
  • 1½ cups all purpose flour
  • 3 Tablespoons granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 8 Tablespoons COLD butter (equals 1 stick or ½ cup butter total)
  • ½ cup light sour cream
US Customary - Metric
Instructions
Prepare Cobbler:

  1. Place peaches, pears, blueberries in a large mixing bowl. Add granulated sugar, salt, cinnamon, flour, and lemon juice to the fruit. Stir gently, until all ingredients are fully mixed together. Pour fruit filling into a 9" cast iron skillet OR a  9" ovenproof skillet.

  2. Make crumb topping for the cobbler by mixing flour, sugar, baking powder, and salt in a medium bowl. Cut COLD butter chunks into flour mixture using a pastry blender until mixture is about the size of peas. Once mixed, gently stir in sour cream only until dough begins to come together (yes, it will still be crumbly). Using your fingers, pinch the crumb topping "dough" together into small pieces, and place on top of the fruit filling in skillet. Continue until all the crumb topping pieces are covering the top of the peach pear blueberry cobbler.

If Baking In Oven:

  1. Preheat oven to 350° F. Place cobbler on middle rack, and lay a sheet of aluminum foil on the rack below, to catch any drips. This will make any necessary cleanup a lot easier, should the cobbler bubble over the sides. Bake cobbler for 30-35 minutes. When done, cobbler should be bubbling all around the edges, and should be golden brown on top.

If Using Traeger Or Pellet Grill:

  1. Start Traeger grill on "Smoke" setting with lid open for 4-5 minutes, or until fire has been established and grill is smoking. Turn temperature to 350° F, and preheat for 10-15 minutes with lid closed, until temperature has been reached. Place the skillet with cobbler directly on grill grate. Close lid and cook cobbler for 35 minutes at 350°F. When done, cobbler should be bubbling around the edges and be golden brown on top. You may need to let it cook a few minutes longer to achieve golden brown color on top, due to temperature fluctuations.

When Done:

  1. When cobbler is finished cooking, carefully remove the very HOT skillet from grill or oven. Let the cobbler cool for about 10 minutes before serving. Once it has cooled down, scoop out portions! Top each warm portion with a scoop of vanilla ice cream, and if desired, drizzle some of the skillet juices over the top. Serve, and enjoy!

Nutrition Facts
Peach Pear Blueberry Cobbler
Amount Per Serving (1 g)
Calories 356 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 35mg12%
Sodium 262mg11%
Potassium 279mg8%
Carbohydrates 57g19%
Fiber 3g13%
Sugar 32g36%
Protein 4g8%
Vitamin A 595IU12%
Vitamin C 7.3mg9%
Calcium 65mg7%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a delicious peach pear blueberry cobbler with a streusel topping on a Traeger, pellet grill, or in an oven! Perfect with a scoop of ice cream!


Jul
2019

Smoked Chili Rib Eye Steaks

categories: Beef, For The BBQ Grill, Traeger Grill Recipes
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Use a Traeger, pellet smoker or BBQ to make delicious Smoked Chili Rib Eye Steaks. An easy, flavorful spice rub coats the smoked, then grilled steaks.
Use a Traeger, pellet smoker or BBQ to make delicious Smoked Chili Rib Eye Steaks. An easy, flavorful spice rub coats the smoked, then grilled steaks.

We really enjoyed these delicious smoked chili rib eye steaks recently! Thick juicy steaks are coated in a spice mixture, and the meat is refrigerated for several hours to let the flavors permeate fully!

Once the steaks are ready, they are first “smoked” on a pellet grill (we used our Traeger), and then cooked over high heat until perfectly done!

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

Can I Still Make These Steaks If I Don’t Have a Smoker Grill?

The simple answer is YES! They will not have the depth of smoky flavor that “smoking” the meat with wood pellets will have, but they’re gonna still taste great! The’re going to taste wonderful because of the chili garlic seasoning mixture that coats the meat!

Make The Spice “Rub” For The Steaks

This spice “rub” or “paste” is very simple to make, and packs a lot of flavor onto the steaks. The ingredients are chili powder, cumin, brown sugar, salt, olive oil, worcestershire sauce, and garlic.

These ingredients plus garlic make the spice rub for the rib eyes.

Mash the minced garlic into the salt in a bowl, until they form a paste like mixture. It’s easy to do, using a fork! Stir in the remaining ingredients until they are fully incorporated. The finished mix will be the consistency of a thin chili sauce.

Minced garlic and salt are mashed together to form a paste.Ingredients are mixed together to form a chili-based sauce rub for the steaks.

Prepare The Steaks And Refrigerate

Brush the chili spice paste mixture over all sides of the steaks. I found using a pastry brush very easy, but you can certainly use your (clean) hands, if desired.

A pastry brush applies the chili rub to the rib eye steaks.

Once all four rib eyes are fully coated with the chili spice mixture, cover, and let them “chill” in the refrigerator for 4 hours. This lets the flavors really permeate the meat. NOTE: The seasoned steaks can be kept in the refrigerator for up to 2 days before cooking.

After the spice rub is applied, the steaks are refrigerated for 4 hours.

Using A Propane or Briquette BBQ Grill?

If using a propane or briquette BBQ, when you are ready to grill the steaks, prepare the grill, according to manufacturer instructions. When grilling the steaks (without smoking them), put the seasoned, marinated steaks on, and grill them to your preferred done-ness.

Time To Put the Smoked Chili Rib Eye Steaks On The Smoker!

If using a Traeger grill or other pellet smoker, turn the heat setting to SMOKE, and let the fire get established with the lid open. This usually takes 4-5 minutes. Once the fire is established and the grill is smoking, turn the temperature setting to 225° F, and close the lid. Let the grill preheat for 10-15 minutes, until temperature has been reached.

Place the steaks on the grill, and smoke them, (with lid closed) at 225° for 45 minutes, or until a probe inserted into the steak reaches an internal temperature of 120°.

Smoked Chili Rib Eye Steaks are smoked for 45 minutes on grill.

When the meat reaches an internal temperature of 120°, remove the steaks from grill. Cover them with foil and keep them warm. See where the temperature probe was in the steak, below?

The smoked chili rib eye steaks are removed to rest while grill is turned up to high grilling temp.

Time To GRILL The Smoked Chili Rib Eye Steaks!

Turn the temperature setting up to High (450° F), and preheat grill with the lid closed until it reaches temperature in about 10 minutes.

Return the smoked chili rib eye steaks back onto the grill. Insert a temperature probe back into one of the steaks. Cook until desired done-ness has been reached, turning them once. Cooking times will vary, depending on the type of grill you are using, hot spots, etc.  Remember that the temperature will continue to rise a bit after taking the steaks off the grill.

How Long Should I Grill The Steaks?

Grill 4-5 minutes on the first side, then flip and finish grilling the other side until temperature is reached. Here are the “recommended” benchmarks:

  • Rare Steaks: Take off grill at 130-135°. Final temp.= anywhere between 130° -140°.
  • Medium-rare steaks:  Take off grill between 135-140° F. Final temp. = 145°.
  • Medium steaks: Take off grill at 155°. Final temp. = 160° F.
  • Well done: Take off grill at 165°. Final temp. = 170°.

Let the smoked chili rib eye steaks rest for about 4-5 minutes after removing them from the grill to let juices redistribute inside the meat. Serve, and enjoy!

Smoked chili rib eye steaks are grilled on high temps after resting, to finish!

The smoked chili rib eye steaks turned out wonderfully, and flavor permeated the meat! These steaks are not too spicy! When my husband cut into his medium-rare steak, he said it was cooked perfectly! Hooray! Hope you will give this delicious recipe a try!

If you’re looking for another steak recipe that is NOT cooked on a pellet grill, check out my quick and simple recipe for Easy Garlic Butter Steak Bites! They’re delicious, too! Have a great day.

Looking For More TRAEGER GRILL Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

Author's signature

Original recipe source: https://www.traegergrills.com/recipes/beef/chili-rib-eye-steaks

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Smoked Chili Rib Eye Steaks
Prep Time
5 mins
Cook Time
55 mins
Marinating Time (inactive)
4 hrs
Total Time
5 hrs
 

Use a Traeger, pellet smoker or BBQ to make delicious Smoked Chili Rib Eye Steaks. An easy, flavorful spice rub coats the smoked, then grilled steaks.

Category: Entree
Cuisine: American
Keyword: smoked chili rib eye steaks
Servings: 4
Calories Per Serving: 677 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 rib eye steaks (10-12 ounces each)
  • 2 cloves garlic (large cloves) , minced
  • 1 teaspoon salt
  • 2 Tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon packed brown sugar
  • 2 Tablespoons olive oil
  • 2 Tablespoons worcestershire sauce
US Customary - Metric
Instructions
Make Spice Mixture:

  1. Place minced garlic and salt in a small bowl. Mash minced garlic into salt with a fork, until it forms a paste like mixture. Add the chili powder, cumin, brown sugar, olive oil, and worcestershire sauce. Stir well, to combine. Use a pastry brush (or clean hands) to fully cover all sides of the steaks with the spice mixture. Cover the steaks, and let them "chill" in the refrigerator for 4 hours. This lets the flavors permeate the meat. NOTE: If making ahead of time, the seasoned steaks can be kept in the refrigerator for up to 2 days before cooking.

Using A Propane Or Briquette BBQ:

  1. Remove seasoned steaks from refrigerator about 15 minutes before grilling. When ready to cook the steaks, prepare your grill, according to manufacturer instructions. Put the seasoned, steaks on, and cook them to your preferred done-ness.

Using A Traeger Grill Or Other Pellet Smoker To Smoke, Then Grill:

  1. Remove steaks from refrigerator while preheating grill. Turn the heat setting to SMOKE, and let the fire get established with the lid open. This usually takes 4-5 minutes. Once fire is established and the grill is smoking, turn temperature setting to 225° F, close the lid, and let the grill preheat for 10-15 minutes, until temperature has been reached. Place steaks on the grill, and smoke them, (with lid closed) at 225° for 45 minutes, or until a probe inserted into the steak reaches an internal temperature of 120°. Remove the steaks from grill. Cover with foil and keep them warm.

  2. Turn temperature setting up to HIGH (450° F), and preheat grill (lid closed) until it reaches temperature ( about 10 minutes). Return steaks to the grill. Insert temperature probe into a steak. Grill 4-5 minutes (lid open) on the first side, then flip and finish grilling the other side until temperature is reached, turning ONCE. Let the steaks rest 4-5 minutes after removing them from the grill to let juices redistribute inside the meat. Remember the temperature will continue to rise a bit after taking the meat off the grill. These are the commonly "recommended" temperatures for grilled steaks:

    Rare: Take off grill at 130-135°. Final temp.= anywhere between 130° -140°.

    Medium-rare:  Take off grill anywhere between 135-140° F. Final temp. = 145°.

    Medium: Take off grill at 155°. Final temp. = 160° F.

    Well done: Take off grill at 165°. Final temp. = 170°.

Nutrition Facts
Smoked Chili Rib Eye Steaks
Amount Per Serving (1 steak)
Calories 677 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 19g119%
Cholesterol 173mg58%
Sodium 879mg38%
Potassium 915mg26%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 58g116%
Vitamin A 1230IU25%
Vitamin C 1.6mg2%
Calcium 50mg5%
Iron 6.4mg36%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Use a Traeger, pellet smoker or BBQ to make delicious Smoked Chili Rib Eye Steaks. An easy, flavorful spice rub coats the smoked, then grilled steaks.


Jul
2019

How To Make Jerk Seasoning

categories: Mixes (spices, etc.), Sauces and Dressings
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Need jerk seasoning mix to use in a recipe? Save a trip to the store and make this popular spice blend from scratch easily, in under 5 minutes!
Need jerk seasoning mix to use in a recipe? Save a trip to the store and make this popular spice blend from scratch easily, in under 5 minutes!

Has anyone out there noticed just how expensive spices have become? We sure have! I try to keep a lot of spices available in my pantry. However, every now and then a recipe calls for a spice mixture I don’t have, like jerk seasoning, and off to the store I go, to buy it!

After realizing how easy it is to make seasoning mixes from scratch (using spices I ALREADY have), it’s a whole new game! Why make a separate trip to the store when it is EASY and quick to make a spice mix from scratch at home? We’ve enjoyed using this mix to make easy grilled chicken with jerk seasoning!

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

What Is Jerk Seasoning Used For?

Jerk seasoning is primarily used to season meat, like chicken fish, beef or pork.  That is the way it is most frequently used. It is used a lot in Jamaican-style recipes, and is associated closely with this cuisine, and lends its unique flavor to these meats.

Did you know it can also be used in other ways? Jerk seasoning can also be added to mayonnaise (in small amounts) to give it an extra kick, for sandwiches or burgers. You can also mix a bit of it with fresh mashed avocado, and serve it as a unique appetizer dip!

Make The Jerk Seasoning

Place allspice, brown sugar, cumin, cloves, cinnamon, salt, pepper and cayenne pepper in a small bowl. Give these spices a good whisk or stir, until they are fully combined. NOTE: In traditional jerk seasoning, scotch bonnet peppers are used, but the cayenne pepper in this recipe will add the little bit of extra heat instead!

Make sure any lumps are broken down. Congratulations! You have just made your very own jerk seasoning from scratch!

All the spices for this seasoning mix are combined in a medium bowl.Once blended the jerk seasoning mix is ready to store or use.

Storing Jerk Seasoning

Store the jerk seasoning in an airtight, sealed container, once combined. Now you can keep it in your pantry until you’re ready to use it! It should keep it’s full flavor potency for about 6 months. TIP: Don’t forget to label the jar, because no one wants to have their cinnamon toast accidentally made with jerk seasoning! Just sayin’!

Store the jerk seasoning in an airtight jar or container.

Ready To Grill Meat Using Jerk Seasoning?

Add 1 Tablespoon of vegetable of oil (whatever type you prefer) to the jerk spices (the full portion). Stir the mixture well, to combine the oil with the spices.

Add oil to the seasoning mix and combine, when you need it to grill meat.

The seasoning mix (in the photo below) will look like this, after the oil has been mixed in.

This is what the seasoning looks like after being blended with oil before spreading on meat.

Here is a photo of chicken breasts, fully coated with the jerk seasoning rub. Just rub it into the meat, and the chicken is ready to grill! There should be enough of the jerk rub mix to coat 6-8 pieces of chicken.

Chicken breasts have been covered with the jerk seasoning mix (combined with oil).

The jerk rub adheres well to the meat as it cooks, and the result is this uniquely flavored Jamaican-style chicken!

This is what the chicken looked like AFTER grilling using this spice mix.

Hope you will whip up some of this Jamaican-style jerk seasoning mix. My hope is that you will appreciate having it handy in the kitchen and will enjoy using it! Have a wonderful day.

Looking For More Recipes For SPICE MIXES?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

Author's signature

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How To Make Jerk Seasoning
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

Need jerk seasoning mix to use in a recipe? Save a trip to the store and make this popular spice blend from scratch easily, in under 5 minutes!

Category: Spices
Cuisine: Jamaican
Keyword: jerk seasoning
Servings: 1 (10 Tablespoons total)
Calories Per Serving: 111 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons brown sugar
  • 2 teaspoons ground allspice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
US Customary - Metric
Instructions

  1. Place allspice, brown sugar, cumin, cloves, cinnamon, salt, pepper and cayenne pepper in a small bowl. Give these spices a good whisk or stir, until they are fully combined. Make sure any lumps are broken down.

Storing Jerk Seasoning

  1. Store the jerk seasoning in an airtight, sealed container, once combined. Don't forget to label the jar! Now you can store it in your pantry until you are ready to use it! It should keep it's flavor potency for about 6 months.

When Ready To Cook Meats With Jerk Seasoning:

  1. Add 1 Tablespoon of vegetable of oil (whatever type you prefer) to the jerk spices (the full portion). Stir the mixture well, to combine the oil with the spices. Rub this mixture onto the surface of the meat. **(mixture will coat approx. 6-8 pieces of chicken). Cook, using the method you prefer. Enjoy!

Nutrition Facts
How To Make Jerk Seasoning
Amount Per Serving (1 (10 Tbsp total))
Calories 111 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 2339mg102%
Potassium 42mg1%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 23g26%
Protein 1g2%
Vitamin A 105IU2%
Vitamin C 1.6mg2%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Need jerk seasoning mix to use in a recipe? Save a trip to the store and make this popular spice blend from scratch easily, in under 5 minutes!


Jul
2019

How To Can Asparagus

categories: Canning And Preserving, Vegetable Dishes
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Learn how to can asparagus for long term storage, using a pressure canner. Once fresh asparagus is canned, it’s shelf stable, & ready for your pantry!
Learn how to can asparagus for long term storage, using a pressure canner. Once fresh asparagus is canned, it's shelf stable, & ready for your pantry!

It has been such a fun project, learning how to can different soups, vegetables, jams, and fruits since learning basic canning techniques.  This “recipe” for how to can asparagus is a pressure canning recipe, and I am happy to share it with you today.

Please note that you will need a pressure canner to do this, since asparagus is a low-acid food. Low acid foods (most veggies, meats, and soups) require higher temps, achieved through pressure canning, to be safely canned for storage.

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

Prepare Canning Equipment Before Beginning

Before beginning, make sure to have your pressure canner, canning jars, flat lids and screw bands prepped and ready, according to manufacturer instructions and USDA guidelines. If you are at higher altitudes (above 1,000 feet), or are using a dial gauge pressure canner, make sure to refer to the instruction manual for your pressure canner for additional info.

Prepare The Fresh Asparagus For Canning

Rinse the asparagus really well, and then drain. Snap off the tough (woody) ends of each stalk (discard ends). There are two methods to can asparagus. I prefer the hot pack method, but the choice is yours:

RAW PACK METHOD: You can either leave asparagus whole and tightly pack them, stem down into jar, or cut into 1″ pieces and tightly pack jar. Leave 1″ headspace in the jars. Raw veggies will shrink more during the canning process, so pack ’em in there.

HOT PACK METHOD: This is the method shown below.  Cut each asparagus stalk into 1″ long pieces. Place in large pot or skillet and add water, to fully cover asparagus. Turn the heat to medium-high, and bring the water to a boil. Boil for 3 minutes, and the asparagus should be tender-crisp.

Drain the asparagus, but save the cooking water for the jars (if desired). Pack the asparagus tightly into jars, leaving 1″ of headspace in the jars.

Fresh asparagus is cut and then quick boiled, before placing into canning jars.

Filling The Jars

If you want to add canning salt to the asparagus, add 1/2 teaspoon canning salt to each PINT jar, and 1 teaspoon canning salt to each QUART jar.

Carefully ladle the boiling water into each jar to cover the asparagus (and still leave a 1″ headspace). Remove the air bubbles from each jar, by inserting a knife or plastic utensil into jars in several places. Adjust the headspace, if necessary. Wipe the rims of the jars clean, and then place flat lids and screw band onto jars. Tighten bands to fingertip tightness.

Canning jars and funnel used to pour asparagus into jars.

How To Can Asparagus – Processing Times

Once jars of asparagus are sealed, place them into your pressure canner. Make sure to adjust the water level if necessary, according to your canner’s manufacturer instructions. Lock the lid, and then bring the water to a boil, on medium-high heat. Vent the steam (vent open) for 10 minutes once boiling, and THEN close the vent or add vent cover.

Continue to heat the canner until it reaches 10# (pounds) pressure. You need to maintain 10# pressure the entire processing time. Process PINTS for 30 minutes, and QUARTS for 40 minutes.

Canned asparagus is processed at 10 pounds pressure, as shown on the canner gauge.

Processing Time Is Complete – Now What?

Once processing time is complete, turn off the heat, and let the pressure in the canner drop NATURALLY until it reaches 0 (zero pressure). Open the vent (or remove vent cover), and let the steam vent for 2 more minutes.

Carefully open lid. Wait for 10 more minutes, and then carefully remove jars of canned asparagus with canning tongs. Set the hot jars onto a dish towel, to avoid jars cracking due to temperature variances of various types of countertops.

I'm glad I learned how to can asparagus so I can keep it on hand in our pantry!

Let the jars cool completely (12 hours or overnight) without disturbing. Once cool, check to ensure the jars have sealed properly, wipe jars clean, and label them. You have now learned how to can asparagus, and the properly sealed jars are now ready for long term storage in your pantry! Congratulations!

Jars of canned asparagus are labeled and ready to store in pantry.

I hope you will consider canning fresh asparagus. It’s very convenient to pull a jar out of the pantry and whip up asparagus soup or add the asparagus to another dish!

The recipe, as written below, will make 2 pint jars, but the recipe below has a feature to let you calculate the exact amount of jars you wish to make. Once you add the number you want, it will adjust the ingredient amount automatically.

Looking For More PRESSURE CANNING Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few pressure canning recipes you might be interested in include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

Author's signature

Original recipe source: The Ball Complete book of Home Preserving, copyright 2006, published by The Jarden Corporation, page 386

↓↓ PRINTABLE RECIPE BELOW ↓↓

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How To Can Asparagus
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Learn how to can asparagus for long term storage, using a pressure canner. Once fresh asparagus is canned, it's shelf stable, & ready for your pantry!

Category: Canning and Preserving, Vegetables
Cuisine: American
Keyword: how to can asparagus
Servings: 2 pints
Calories Per Serving: 91 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 pounds fresh asparagus
  • Boiling Water
  • canning salt (OPTIONAL)
US Customary - Metric
Instructions

  1. Have pressure canner, canning jars, flat lids and screwbands prepped and ready, according to manufacturer instructions and USDA guidelines. If at higher altitudes (above 1,000 feet), or are using a dial gauge pressure canner, make sure to refer to instruction manual for your pressure canner for additional info.

  2. Rinse asparagus well, and then drain. Snap off tough (woody) ends and discard. There are two methods to can asparagus. RAW PACK METHOD: You can either leave asparagus whole and tightly pack them, stem down into jar, or cut into 1" pieces and tightly pack jar. Leave 1" headspace. HOT PACK METHOD: This is the method I use. Cut each asparagus stalk into 1" long pieces. Place in large pot or skillet and add water, to fully cover asparagus. Turn heat to medium-high, and bring water to a boil. Boil for 3 minutes; asparagus should be tender-crisp. Drain asparagus, but save the cooking water for jars (if desired). Pack asparagus tightly into jars, leaving 1" of headspace.

  3. If adding canning salt to the asparagus, add 1/2 teaspoon to each PINT jar, and 1 teaspoon to each QUART jar. Carefully ladle boiling water into each jar to cover asparagus (still leaving 1" headspace). Remove air bubbles from each jar. Adjust headspace, if necessary. Wipe rims of the jars clean, and place flat lids and screwband onto jars. Tighten bands to fingertip tightness.

  4. Once jars are sealed, place them into prepared pressure canner. Adjust the water level if necessary, according to your canner's manufacturer instructions. Lock lid, and bring water to a boil, on medium-high heat. Vent the steam (vent open) for 10 minutes once boiling, and THEN close vent or add vent cover. Continue to heat until it reaches 10# (pounds) pressure. You need to maintain 10# pressure the entire processing time. Process PINTS for 30 minutes, and QUARTS for 40 minutes after pressure has been reached.

  5. When processing is complete, turn off heat, and let the pressure in the canner drop NATURALLY until it reaches 0 (zero pressure). Open the vent (or remove vent cover), and let steam vent for 2 more minutes. Carefully unlock and open lid. Wait for 10 more minutes, and then remove hot jars with canning tongs. Set the hot jars onto a dish towel, to avoid jars cracking due to countertop temperature variances. Let jars cool completely (12 hours or overnight) without disturbing. Once cool, check to ensure the jars have sealed properly, wipe jars clean, and label them. Store in pantry.

Recipe Notes

NOTE: If using QUART sized jars, please know that EACH quart jar will require about 3 1/2 pounds of asparagus.

Nutrition Facts
How To Can Asparagus
Amount Per Serving (1 pint jar)
Calories 91 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 9mg0%
Potassium 916mg26%
Carbohydrates 18g6%
Fiber 10g42%
Sugar 9g10%
Protein 10g20%
Vitamin A 3430IU69%
Vitamin C 25.4mg31%
Calcium 109mg11%
Iron 9.7mg54%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Learn how to can asparagus for long term storage, using a pressure canner. Once fresh asparagus is canned, it's shelf stable, & ready for your pantry!


Jul
2019

Baja Fish Tacos (Weight Watchers)

categories: Main Dishes, Mexican / Southwestern, Seafood
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Baja Fish Tacos are a Weight Watchers dish, with seasoned broiled fish pieces in corn tortillas, topped with a crunchy slaw and creamy taco sauce!
Baja Fish Tacos are a Weight Watchers dish, with seasoned broiled fish pieces in corn tortillas, topped with a crunchy slaw and creamy taco sauce!

Recently I tried a Weight Watchers recipe for baja fish tacos, and was pleasantly surprised! My husband and I both enjoy tacos (of any variety), and this recipe with broiled fish, sounded interesting, so I tried it! Broiling the fish helps cut calories, too, because it’s not fried!

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

Low In WW Smart Points

This recipe for baja fish tacos has a fairly long ingredient list (mostly spices), but is actually VERY easy to prepare. Baked fish, is topped with fresh “slaw”, and creamy dressing, and served in warmed corn tortillas.

The recipe makes 8 tacos, serves 4 people ( 2 tacos per serving), and if following the WW Freestyle plan, is 6 Weight Watchers Smart Points per serving.

How To Make Baja Fish Tacos

First things first. Cover a baking sheet with aluminum foil, and spray with non-stick cooking spray. The spray will help the broiled fish become crispy on the outside!

A baking sheet is covered with foil, and coated with non-stick baking spray.

Prepare Seasoning Mix And The Fish For Broiling

The seasoning mix for baja fish tacos is really easy to make. Simply place the ingredients in a medium bowl, and mix together. The seasonings include corn flour (masa), salt, cayenne pepper, black pepper, cumin, garlic powder, and paprika.

Spices in bowl are combined to make seasoning for the baja fish tacos.

Cut the fish you are using into 2″ pieces. I used rockfish, but you can also use red snapper.  Place the fish, several at a time, into the bowl of seasonings, and toss to coat on all sides.

Place the coated fish pieces onto the sprayed foil on the baking sheet. Leave space between each piece of fish. Continue until all fish pieces are on baking sheet. Set aside, but preheat the broiler on the oven.

Fish is cut into 2" pieces, then tossed in seasoning before broiling.

Make The “Slaw”

In a small bowl, mix together the lettuce (romaine or iceberg), green onions, cherry tomato quarters and cabbage. I used a coleslaw mix for the cabbage, so there are a few carrot shreds in there, also! Set aside.

Topping for the baja fish tacos includes cabbage, lettuce, tomatoes, and green onions.

Make The Sauce For Baja Fish Tacos

Place plain, lowfat yogurt in a blender. Add fresh squeezed lime juice and the chipotle peppers in adobo sauce. Blend these until you have a smooth sauce. Set aside.

A baja style sauce is mixed in a blender to put on finished tacos.

Cook The Fish And Warm The Corn Tortillas

Warm The Tortillas: At the same time you are broiling the fish, wrap the corn tortillas in aluminum foil, and put them in the oven. Place them on a rack that is the furthest away from the source of heat.

Right before you put the fish in the oven, give the pieces a light spray on top with cooking spray. This will help the top of the pieces to get crispy, also. Place the baking sheet under the broiler, and cook the fish for about 4 minutes. Remove sheet, and quickly turn each piece of fish over, and cook the other side for 3-4 minutes.

The pieces of broiled fish are golden brown and crispy when done cooking.

Assemble The Baja Fish Tacos

When ready to serve baja fish tacos, place the warmed corn tortillas onto the serving plates.  Place 2-3 pieces of the cooked fish onto each tortilla.

Top the fish with some of the slaw mixture, and then top with a couple Tablespoons of the baja sauce. Garnish with fresh cilantro and a lime wedge, if desired (optional). Repeat until all of the baja fish tacos are ready to eat.

A few pieces of broiled fish are placed in each corn tortilla.

Baja fish tacos are topped with slaw salad and sauce before serving.

Now all that is left to do, is to pick up one of those big ol’ baja fish tacos, get a good grip on it, and take your first bite. YUM! They are delicious!

Time to eat a couple baja fish tacos!

Hope you will take the opportunity to make these delicious baja fish tacos sometime soon. We really enjoyed them! Have a great day.

Looking For More TACO Recipes?

You can find all of my recipes for Mexican food in the Recipe Index, located at the top of the page. A couple other taco recipes you might 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 (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

Author's signature

Recipe Adapted From: https://www.weightwatchers.com/us/recipe/baja-style-fish-tacos/5626a5f63d92b3c10eb8a514

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Baja Fish Tacos (Weight Watchers)
Prep Time
30 mins
Cook Time
8 mins
Total Time
38 mins
 

Baja Fish Tacos are a Weight Watchers dish, with seasoned broiled fish pieces in corn tortillas, topped with a crunchy slaw and creamy taco sauce!

Category: Entree-Seafood
Cuisine: Mexican, Southwestern
Keyword: baja fish tacos
Servings: 4 (2 tacos per serving)
Calories Per Serving: 332 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound rockfish or red snapper , cut into 2" chunks
  • 8 medium corn tortillas
  • 2 Tablespoons fresh cilantro sprigs (optional, for garnish)
  • 2 sprays cooking spray
For Seasoning Mix:
  • 1/2 cup yellow masa corn flour
  • 1 teaspoon table salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ground cumin
For Slaw:
  • 2 cups romaine lettuce or iceberg lettuce , outer leaves removed, cut in 1/4" strips
  • 2 stalks green onions (scallions) , thinly sliced
  • 10 small cherry tomatoes , quartered
  • 1/4 cup coleslaw mix OR purple cabbage , shredded
For Baja Sauce:
  • 3/4 cup plain, lowfat yogurt
  • 2 Tablespoons fresh lime juice
  • 1 teaspoon canned chipotle peppers , in adobo sauce, finely chopped
US Customary - Metric
Instructions
PREP WORK:

  1. A) Cover a baking sheet with aluminum foil, and spray with non-stick cooking spray. The spray helps the fish become crispy! B) Place seasoning mix ingredients in medium sized bowl; stir to combine, and set aside. C) In a small bowl, mix together slaw ingredients. Set aside. D) Place plain, lowfat yogurt in a blender. Add fresh squeezed lime juice and chipotle peppers in adobo sauce. Blend until you have a smooth sauce. Set aside.

Prepare Fish Tacos:

  1. Cut fish into 2" pieces. Place the pieces, several at a time, into the bowl of seasoning mix, and toss to coat fish on all sides. Place the coated fish pieces onto baking sheet. Leave space between each piece. Continue until all pieces are on baking sheet. Set aside, and preheat your oven broiler.

  2. Warm The Tortillas: Wrap corn tortillas in aluminum foil, and put them in the oven to warm while you are broiling the fish. Place them on a rack that is the furthest away from the source of heat.

    Right before you put the fish in the oven, give fish a light spray on top with cooking spray. This helps top of the pieces get crispy, also. Place baking sheet under the broiler, and cook fish for about 3-4 minutes. Remove sheet, and quickly turn each piece of fish over, and cook the other side for 3-4 minutes. When done, remove fish and warmed tortillas from oven.

  3. When ready to serve, place warmed corn tortillas onto serving plates.  Place 2-3 pieces of broiled fish onto each tortilla. Top the fish with some slaw mixture, and then top with a couple Tablespoons of baja sauce. Garnish with cilantro sprigs and lime wedges, if desired. Repeat until all of the tacos are ready to eat. Serve, and enjoy!

Recipe Notes

Optional garnish: sprigs of fresh cilantro and lime wedge.
One serving = 2 tacos. For those following the Weight Watchers freestyle program, the total point value for 2 tacos (prepared as written) is 6 Smart Points.

Nutrition Facts
Baja Fish Tacos (Weight Watchers)
Amount Per Serving (1 2 tacos per serving)
Calories 332 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 45mg15%
Sodium 736mg32%
Potassium 895mg26%
Carbohydrates 42g14%
Fiber 5g21%
Sugar 6g7%
Protein 31g62%
Vitamin A 2775IU56%
Vitamin C 19.4mg24%
Calcium 199mg20%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Baja Fish Tacos are a Weight Watchers dish, with seasoned broiled fish pieces in corn tortillas, topped with a crunchy slaw and creamy taco sauce!


Jul
2019

Traeger Grilled Chocolate Lava Cake

categories: Cakes, Desserts, Traeger Grill Recipes
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Cook a Traeger Grilled Chocolate Lava Cake (for 10) on a smoker or pellet grill! Easy to make dessert that tastes amazing, and is done in 35 minutes.
Cook a Traeger Grilled Chocolate Lava Cake (for 10) on a smoker or pellet grill! Easy to make dessert that tastes amazing, and is done in 35 minutes.

If you like to eat gooey lava cakes that practically “erupt” when you eat then, you are going to ABSOLUTELY LOVE this Traeger grilled chocolate lava cake! No… really! This “grilled” dessert serves 10, and tastes amazing!

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

Last year we were fortunate enough to get a new Traeger pellet grill. I had scrimped and saved for a couple years, and was able to buy it for my husband’s birthday and Father’s Day gift. It was also a blogging gift to me, because a smoker grill provides a new way to cook and create delicious foods!

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

We’ve Already Used The Traeger For Several Recipes!

I’ve been fortunate to have already gotten used to this form of grilling… user a smoker / pellet grill! Some of the foods we’ve already grilled using our Traeger include roasted whole chicken, turkey breast, pork loin roast, and rosemary wine pork chops.

We’ve also used this smoker to make asparagus, Caribbean jerk pork chops, and an amazing berry cobbler. I’ve also got a few more recipes to post, just as soon as I can get to them!

Since I was inspired by how good the dessert berry cobbler was, it excited me to find a recipe online for a lava cake, and realized I could adapt it for our grill! Traeger grilled chocolate lava cake for the WIN! Here’s how:

Prepare Traeger Grill

Make sure hopper is loaded with pellets (we used Cherry, but it won’t really matter what kind!). Turn to smoke setting, leave lid open, and let the fire get established and smoking. This usually takes 4-5 minutes.

Once fire is established and it’s really smoking, set the temperature gauge to 350° F.  Close the lid, and let the Traeger preheat until it reaches temperature (about 10-15 minutes). While the grill preheats, prepare the lava cake.

Make The Traeger Grilled Chocolate Lava Cake

Using a medium sized bowl, stir together 2 cups of self-rising flour, 1½ cups of granulated sugar and 3 Tablespoons of unsweetened cocoa powder. Add milk and vanilla extract and stir well, to make a nice, thick and smooth batter. Set aside.

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

Batter Is Now Added To Skillet

Melt butter in a 12″ ovenproof skillet or cast iron skillet on medium heat. Once the butter has melted, remove skillet from heat source, and spoon the batter over the top of the butter.

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

The batter will not fully cover the butter… no worries! This is what mine looked like after all the batter had been added. Try to spoon it evenly around the skillet. Do not stir.

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

Sprinkle With Cocoa Sugar Topping

Take the remaining 2 cups of granulated sugar and 1/2 cup of unsweetened cocoa powder, and stir together in a separate medium bowl. Once mixed, sprinkle all this mixture over the top of the batter and butter in skillet. This mixture should cover just about the entire surface of the chocolate lava cake.

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

Take Skillet Outside For Last Step (With Boiling Water)

For this last step, I would recommend you do this OUTSIDE, right by the grill. You will be using boiling hot water, and nobody wants to carry a huge skillet with boiling water through the house, right? Carefully and slowly pour 3 cups of boiling water over the surface of the chocolate lava cake. Do not stir.

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

Time To Cook The Traeger Grilled Chocolate Lava Cake!

Place the skillet onto a rack in the Traeger. Bake the lava cake at 350° for 30-35 minutes, with the lid closed. Check the cake at the 30 minute mark.

When done, the chocolate lava cake should be set on top in the middle.  Since there is some liquid chocolate “lava” inside, it will not feel solid all the way through. Just cook it until it looks and feels fairly “set”. Mine ended up taking 40 minutes to finish cooking, and I was satisfied with how it looked (and felt on top).

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

After Cooking The Traeger Grilled Chocolate Lava Cake

The photo below show the Traeger grilled chocolate lava cake, right after I brought it inside. Oh my goodness! It looked so good! Let the cake cool for 10-15 minutes until it is warm but not boiling hot. If you look closely at the photo, you can see in a crack in the lower third of the cake a glimpse of some “lava” inside. You can also see how the top is set.

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

Ready To Serve The Chocolate Lava Cake!

When it is ready to serve,  take a large spoon, and dip out the cake into small serving bowls. You should have enough for 10 portions! You will be amazed how much chocolate “lava” comes running (like a volcano) out of the cake.

Top each portion of Traeger grilled chocolate lava cake with a scoop of ice cream, and serve. You can see in the photo below, the cake AND the “lava” in the bowl. YUMMO! This cake tastes wonderful!

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

We LOVED this dessert, and wouldn’t hesitate to make it again for family and friends! I hope you will have the opportunity to make this Traeger grilled chocolate lava cake on your own smoker or pellet grill! Have a GREAT day, and be sure to check out ALL my recipes in the Recipe Index, located at the top of the page!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

Traeger Grilled Chocolate Lava Cake / The Grateful Girl Cooks!

Original recipe source: thesauce.atbbq.com/cast-iron-chocolate-lava-cake/

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Traeger Grilled Chocolate Lava Cake
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Cook a Traeger Grilled Chocolate Lava Cake (for 10) on a smoker or pellet grill! Easy to make dessert that tastes amazing, and is done in 35 minutes.

Category: Dessert
Cuisine: American
Keyword: Traeger Grilled Chocolate Lava Cake
Servings: 10
Calories Per Serving: 512 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups self rising flour (see NOTES for substitute)
  • 1½ cups granulated white sugar
  • 3 Tablespoons unsweetened cocoa powder
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 cup butter
  • 2 cups granulated white sugar
  • 1/2 cup unsweetened cocoa powder
  • 3 cups boiling water
US Customary - Metric
Instructions

  1. Load hopper with pellets. Turn to smoke setting, leave lid open, and let fire get established and smoking. This usually takes 4-5 minutes. Once fire is established and it's smoking, set the temperature gauge to 350° F.  Close lid, and let Traeger preheat to 350° (about 10-15 minutes). While grill preheats, prepare cake.

  2. Stir together 2 cups self-rising flour, 1½ cups of granulated sugar and 3 Tablespoons of unsweetened cocoa powder in medium bowl. Add milk and vanilla extract and stir well, to make a nice, thick and smooth batter. Set aside.

  3. Melt butter in a 12" ovenproof skillet or cast iron skillet on medium heat. Once butter has melted, remove skillet from heat, and spoon the cake batter over the top of the butter. The batter will not fully cover the butter. Try to spoon it evenly around the skillet. Do not stir.

  4. In a medium bowl, stir remaining 2 cups of granulated sugar and 1/2 cup of unsweetened cocoa powder together. Once mixed, evenly sprinkle this mixture over the top of the batter and butter in skillet. It should cover the surface of the cake. Carefully and slowly pour 3 cups of boiling water over the surface of the chocolate lava cake. Do not stir. TIP: I recommend pouring the hot water into skillet OUTSIDE, next to grill.

  5. Place the skillet onto a rack in the Traeger. Bake the lava cake at 350° for 30-35 minutes, with the lid closed. Check the cake at the 30 minute mark. When done, the chocolate lava cake should be set on top in the middle.  Since there is some liquid chocolate "lava" inside, it will not feel solid all the way through. (I ended up cooking mine for 40 minutes-perfect!). When done, remove from grill and let it cool for 15 minutes until it is warm but not boiling hot.

  6. When ready to serve,  take a large spoon, and dip out the cake into small serving bowls. You should have enough for 10 portions! You will be amazed how much chocolate "lava" comes running (like a volcano) out of the cake. Top each portion with a scoop of vanilla ice cream, and serve. Enjoy!

Recipe Notes

TIP: Don't have self-rising flour? Do this: Sift 2 cups flour, 3 teaspoons baking powder, and 1 teaspoon salt together. Use this mixture to replace the self-rising flour called for in recipe.

Nutrition Facts
Traeger Grilled Chocolate Lava Cake
Amount Per Serving (1 g)
Calories 512 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 39mg13%
Sodium 138mg6%
Potassium 150mg4%
Carbohydrates 93g31%
Fiber 3g13%
Sugar 71g79%
Protein 5g10%
Vitamin A 465IU9%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cook a Traeger Grilled Chocolate Lava Cake (for 10) on a smoker or pellet grill! Easy to make dessert that tastes amazing, and is done in 35 minutes.


Jun
2019

How To Can Peach Pie Filling

categories: Canning And Preserving
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Learn how to can peach pie filling for long term storage in this tutorial. Enjoy the convenience of having jars of pie filling stored away in your pantry, to use year round!
Learn how to can peach pie filling for long term storage in this tutorial. Enjoy the convenience of having jars of pie filling stored in your pantry.

Do you enjoy peach pie? We sure do, and this recipe will teach you how to can peach pie filling, to enjoy year round, long after fresh peaches are out of season!

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

I LOVE To Use Freshly Picked Peaches In My Recipes!

There is a local U-Pick peach farm a few miles from our home, and I love to pick fresh peaches every summer! The peaches have been used to make peach jam, peach pie, streusel topped galettes, canned peaches, peach turnovers, and this canned pie filling!

I have also enjoyed making peach salsa, old-fashioned peach crisp, canned peach salsa, and even peach smoothies and ice cream using fresh-picked peaches! There’s just no end to what you can do with a delicious, ripe peach!

Freshly picked peaches, ready to use to make pie filling!

Before beginning, make sure you have all your canning supplies ready! Prepare jars, lids, and a water bath canner according to manufacturer instructions, and safe canning guidelines.

Canning peach pie filling requires some work to get the peaches (and the pie filling) ready! It takes a bit of time to work through each step, but the end result is absolutely worth your time! Stick with it, read the directions thoroughly before beginning, and then go for it!

Peeling All Those Peaches Is Easy Using This Method

A lot of people use a knife to hand peel all the peaches needed, and that is perfectly okay, but I’d like to show you another option! There’s a slightly quicker method for peeling large amounts of peaches quickly.  Bring a large pot of water to a full boil. Place peaches (whole) 3-4 at a time into the boiling water for 45 seconds to 1 minute.

Immediately remove and place them into large bowl full of ice water, to stop the cooking. After this, the peels should come off the peaches very easily with a gentle rub! Repeat process, making sure water is boiling, and bowl of water is ice cold for each batch. Continue until all peaches are peeled.

Peaches are dipped in boiling water, then ice water to remove peels.

Slice, Treat, And Heat Peach Slices

I didn’t take a photo of this (oops), but remove the peach pits, and then slice the peeled peaches into 1/2″- 3/4″ slices. You will want to drop the slices as you cut them into a large bowl of a light syrup (see NOTE below), or use a product like Fruit Fresh, to prevent the slices from browning. Because there is such a large amount of peaches necessary for canning, you definitely don’t want to skip this step!

NOTE: If using a light syrup, heat 1/2 cup sugar into 5 cups of water only until sugar is dissolved. Pour into bowl, and then toss in the peach slices as you cut them. If using Fruit Fresh, follow package instructions.

Heat The Treated Peach Slices

Bring a large pot of water to a full boil.Drain the treated peach slices, and then place them in the boiling water (about 6-7 cups at a time). Bring the water back to a boil, and then let the peaches cook for only 1 minute.

Remove, and then drain peaches (and keep them warm), and continue process until all peaches have been cooked for 1 minute. You will end up needing a total of about 6 quarts worth of cooked peaches.

Prepare Thickener For The Pie Filling

In another separate large pan, mix the granulated sugar, Clear Jel and water. Heat on medium-high heat, stirring often, until it begins to thicken, and gets bubbly. **In case you are curious, Clear Jel is a powdered, safe thickening agent that can be purchased online. It is preferred in canning pie fillings using high heat, over the use of flour or cornstarch**.

Add the cinnamon and the bottled lemon juice to the pan, and let it boil for 1 more minute. Yes… use all that bottled lemon juice (it’s for long term preservation). It will not affect the taste of your pie filling. Now add all of the warm peach slices, and give it all a good stir to fully combine ingredients. Continue to cook for 3 minutes, stirring the peach pie filling constantly (sorry, no photo).

Water, sugar and Clear Gel cooking in a pan.

The sugary mixture for peach pie filling has thickened up in the pan.

Time To Add The Peach Pie Filling To The Canning Jars

Whew… we are almost ready to finally can some peach pie filling! Okay… here’s what you need to do!

Fill each of the hot, prepared canning jars (I use quart size), being sure to leave a 1″ headspace. Remove the air bubbles, and then using a wet cloth or paper towel, clean the rims of the jars, so they are free of sticky residue (for a good seal). Add the flat lids and twist the screw bands on, until they are fingertip tight.

The peach pie filling is ladled into the hot canning jars.

Can The Peach Pie Filling

Place the jars of canned peach pie filling onto an elevated canning rack and place the rack with jars carefully into simmering water in the canner. The hot water needs to be about an inch ABOVE the tops of the jars once jars are in the canner before processing. Bring the water in the canner to a gentle boil, and then process jars (both pints or quarts) for 30 minutes after the water comes to a boil.

Jars of pie filling are loaded onto rack and then are placed in a water bath canner.

Jars of peach pie filling being processed in a water bath canner.

Once Processing Is Finished

Once fully processed, carefully remove the HOT jars of peach pie filling from the canner using canning tongs, and place them onto a dish towel. Do NOT place the hot jars directly onto your kitchen counter, because they could crack due to temperature variances (hot jars/cold counter).

Finished jars of canned peach pie filling, cooling on counter.

Let the jars cool, undisturbed for 12-24 hours. You should hear them “ping” as the jars seal. Once cooled, check the seal on each jar to ensure they have sealed properly and are ready (and safe) for long term storage. Wipe down the cooled jars, label them, and add them to your pantry! Now you can make peach pie any time you want!

Labeled jars of peach pie filling have cooled and are ready to store in pantry.

Made a peach pie!

Yes, it IS a bit of work to can peach pie filling, but it sure is nice to have several jars put away for a quick pie months later (long after summer peaches have disappeared from stores). I hope you will give this recipe a try! Thanks for visiting, and 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 many canning recipes, with instructions, for foods and jams. A few of the canned items you might want to try include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

Author's signature

Original Recipe Source: https://www.simplycanning.com/peach-pie-recipes.html

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How To Can Peach Pie Filling
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
 

Learn how to can peach pie filling for long term storage in this tutorial. Enjoy the convenience of having jars of pie filling stored in your pantry.

Category: Canning and Preserving, Dessert
Cuisine: American
Keyword: can peach pie filling
Servings: 7 quarts
Calories Per Serving: 1105 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 quarts fresh peaches , enough to make 6 quarts sliced)
  • 7 cups granulated sugar
  • 2 cups + 3 Tbsp. Clear Jel
  • 5¼ cups cold water
  • 1½ teaspoons cinnamon
  • 1¾ cups bottled lemon juice
US Customary - Metric
Instructions

  1. Before beginning, make sure to have all your canning supplies ready! Prepare jars, lids, and a water bath canner according to manufacturer instructions, and safe canning guidelines.

  2. Peel peaches with a knife OR bring a large pot of water to a boil. Place peaches (whole) 3-4 at a time into boiling water for 45 seconds to 1 minute. Immediately remove and place them into large bowl full of ice water, to stop cooking. After this, the peel should come off easily with a gentle rub! Repeat process, making sure water is boiling, and bowl of water is ice cold for each batch. Continue until all peaches are peeled. Remove peach pits, and slice peaches into 1/2"- 3/4" slices. Drop the slices as you cut them into a large bowl of a light syrup (see NOTE below), or use a product like Fruit Fresh, to prevent slices from browning. NOTE: If using a light syrup, heat 1/2 cup sugar into 5 cups of water only until sugar is dissolved. Pour into bowl, and then toss in the peach slices as you cut them. If using Fruit Fresh, follow package instructions.
    Bring a large pot of water to a full boil. Drain treated peach slices, and place them in the boiling water (6-7 cups at a time). Bring water back to a boil, and then let peaches cook for 1 minute. Remove, and drain peaches (and keep them warm). Continue until all peaches have been cooked. You need a total of 6 quarts of cooked peach slices.

  3. In a separate large pan, mix granulated sugar, Clear Jel and water. Heat on medium-high heat, stirring often, until it begins to thicken, and gets bubbly. Add cinnamon and bottled lemon juice to the pan; let it boil for 1 more minute. Yes... use all that bottled lemon juice (it's for long term preservation). It will not affect the taste of your pie filling. Now fold in warm peach slices, to fully combine ingredients. Continue to cook for 3 minutes, stirring the peach pie filling constantly.

  4. Fill each of the hot, prepared canning jars, being sure to leave a 1" headspace. Remove air bubbles by inserting a plastic knife several times into jars, adjust headspace if necessary, and use a wet cloth or paper towel to clean the rims of the jars, so they are free of sticky residue (for a good seal). Add the flat lids and twist screwbands on, until fingertip tight. Place jars onto an elevated canning rack and place rack carefully into simmering water in the canner. The hot water needs to be about an inch ABOVE the tops of the jars once jars are in the canner before processing. Bring the water in the canner to a gentle boil, and then process jars (both pints or quarts) for 30 minutes after water comes to a gentle boil.

  5. Once fully processed, carefully remove HOT jars of peach pie filling from the water bath using canning tongs, and place them on a dish towel on counter. Do NOT place hot jars directly onto kitchen counter, because they could crack due to temperature variances (hot jars/cold counter). Let jars cool, undisturbed for 12-24 hours. Once cooled, check the seal on each jar to ensure they have sealed properly and are ready and safe for long term storage. Wipe jars clean, label, and store in pantry. Enjoy!

Nutrition Facts
How To Can Peach Pie Filling
Amount Per Serving (1 quart jar)
Calories 1105 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 12mg1%
Potassium 1604mg46%
Carbohydrates 282g94%
Fiber 13g54%
Sugar 269g299%
Protein 8g16%
Vitamin A 2645IU53%
Vitamin C 77.1mg93%
Calcium 64mg6%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Learn how to can peach pie filling for long term storage in this tutorial. Enjoy the convenience of having jars of pie filling stored in your pantry.


Jun
2019

Chicken Sausage and Spinach Pasta

categories: Chicken, Main Dishes, Pasta
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Chicken sausage and spinach pasta is an easily made dish, flavored with seasoned chicken sausages, fresh spinach, onions, garlic, and Parmesan cheese!
Chicken sausage and spinach pasta is an easily made dish, flavored with seasoned chicken sausages, fresh spinach, onions, garlic, and Parmesan cheese!

Do you enjoy cooking with chicken sausages? I’ve come to enjoy the variety of flavors available, and the reduced calories over the past year. Recently I came up with this simple recipe for chicken sausage and spinach pasta, and want to share it here on the ol’ blog!

The recipe in itself is very easy to make. Basically, chicken sausage links are cooked, pasta shells are cooked, and baby spinach, onions, and garlic are cooked. Combine them, along with Parmesan cheese, butter, and light seasoning, and you’ve got yourself a great tasting meal! Here’s how to make this dish:

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

Cook The Chicken Sausages

Seen below are the chicken sausages I used. You can use any variety you enjoy, but this time we had this meal with Roasted Garlic & Gruyere Cheese links. YUM!

Cook the sausages per package directions. For this brand, I cook the sausages in a cup of water for 8-10 minutes on medium heat, until the water has cooked away. Cook the sausages for 2-3 minutes until lightly browned on all sides.

After cooking, let the chicken sausages rest for 5 minutes, then slice them in 1/2″ rounds, and set aside. Do not clean out the skillet (you will use it to cook spinach later).

The chicken sausages are cooked according to package instructions.

Cook The Pasta Shells

Cook the small pasta shells in boiling water until done. Follow package instructions for length of time (about 9-11 minutes usually). Once pasta is finished cooking, drain, reserve the cooking water, and keep the shells warm. IMPORTANT: Do not pour out the starchy water from the pasta. You will need some later!

Pasta shells are cooked to add to this dish.

Cook The Spinach, Onions and Garlic

Cook the chopped onion in the same skillet (with any leftover sausage “grease”) used to cook the sausages. If there was no “grease” leftover, simply add just a tiny bit of oil (1/2 teaspoon or so). Continue to cook the onions on medium heat, for 1-2 minutes, stirring often.

Add the baby spinach one handful at a time to the skillet. Continue to cook as the spinach wilts down. Once the spinach has cooked down, add more spinach, and continue until all spinach is in skillet. Season the spinach with salt and pepper, to taste.

Add the minced garlic, and cook for an additional minute or two, stirring often to prevent the garlic from burning. It is done when all of the spinach has cooked down considerably.

Spinach, onions and garlic cooking for the pasta dish.

Finish The Chicken Sausage and Spinach Pasta

Place the chicken sausages back into the skillet, and gently toss to mix the ingredients. Add the Parmesan cheese, and toss gently to combine.

Cook on medium heat, and then add the drained pasta to the skillet. Pour in 1/4 cup of the reserved starchy water (from the pasta), and the butter. Toss the chicken sausage and spinach pasta together. Stirring often, continue to cook the chicken sausage and spinach pasta until the water has been absorbed into the pasta, butter has melted, and the dish is heated through.

Cooked chicken sausage slices are added to the skillet with the spinach.

The chicken sausage and spinach pasta is almost ready!

The Chicken Sausage And Spinach Pasta Is Ready To Eat!

Once all the starchy water has been absorbed and the dish is heated through, the chicken sausage and spinach pasta is ready to serve! Taste test the pasta, and add additional salt and pepper, to suit your taste buds.

Dish up the portions onto serving plates, and if you want, sprinkle the top with additional finely grated Parmesan cheese!

Chicken sausage and spinach pasta, on a plate with roasted veggies.

Each portion of chicken sausage and spinach pasta is sprinkled with Parmesan cheese.

I really hope you enjoy this dish! We really did, and trust you will, too. If you enjoy chicken sausages, be sure to check out my recipe for Sausage, Spinach & Veggie Skillet!

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

Looking For More PASTA Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

Author's signature

0 from 0 votes
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Chicken Sausage and Spinach Pasta
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Chicken sausage and spinach pasta is an easily made dish, flavored with seasoned chicken sausages, fresh spinach, onions, garlic, and Parmesan cheese!

Category: Entree
Cuisine: American
Keyword: chicken sausage and spinach pasta
Servings: 4
Calories Per Serving: 326 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 links chicken sausage
  • 1 cup pasta shells (small) , uncooked
  • 3 cups baby spinach
  • 1 teaspoon minced garlic
  • 1/4 cup chopped onion
  • Salt and Pepper , to taste
  • 1/4 cup grated Parmesan cheese
  • 1 Tablespoon butter
  • 1/4 cup starch water (from cooking pasta)
  • Additional Parmesan cheese for garnish , optional
US Customary - Metric
Instructions

  1. Cook chicken sausages per package directions. After cooking, let sausages rest for 5 minutes, then slice into 1/2" rounds, and set aside. Do not clean out skillet (you will use it to cook spinach later).

  2. Cook pasta shells in boiling water, following package instructions for length of time (about 9-11 minutes usually). Once pasta's done, drain, reserve cooking water, and keep shells warm. IMPORTANT!: Do not pour out the starchy water from the pasta. You will need some later!

  3. Cook chopped onion in the same skillet (with any leftover sausage "grease") used to cook sausages. If there is no "grease" leftover, simply add just a tiny bit of oil. Continue to cook the onions on medium heat, for 1-2 minutes, stirring often. Add baby spinach (one handful at a time) to skillet. Continue to cook as spinach wilts down. Once spinach has cooked down, add more spinach, and continue until all spinach is in skillet. Season spinach with salt and pepper, to taste. Add minced garlic, and cook for 1-2 minutes, stirring often to prevent garlic from burning. It is done when all spinach has cooked down considerably.

  4. Place chicken sausage slices back into skillet, and gently toss to mix with spinach. Add Parmesan cheese, and toss to combine. Add drained pasta to skillet. Pour in 1/4 cup of the reserved starchy water (from the pasta), and butter. Stirring often, continue to cook until the water has been absorbed into the pasta, butter has melted, and the dish is heated through.

  5. Taste test pasta, and add additional salt and pepper, if necessary. Dish up portions onto serving plates, and sprinkle with additional grated Parmesan cheese, if desired! Enjoy!

Nutrition Facts
Chicken Sausage and Spinach Pasta
Amount Per Serving (1 g)
Calories 326 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Cholesterol 73mg24%
Sodium 1010mg44%
Potassium 196mg6%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 2g2%
Protein 20g40%
Vitamin A 2550IU51%
Vitamin C 8.7mg11%
Calcium 97mg10%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken sausage and spinach pasta is an easily made dish, flavored with seasoned chicken sausages, fresh spinach, onions, garlic, and Parmesan cheese!