Jun
2019

Skillet Glazed Pork Chops

categories: Main Dishes, Pork
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Delicious Skillet Glazed Pork Chops (boneless or bone-in) are covered in a simple, four ingredient glaze, and take only 25 minutes to prepare!
Delicious Skillet Glazed Pork Chops (boneless or bone-in) are covered in a simple, four ingredient glaze, and take only 25 minutes to prepare!

If you enjoy pork chops, then I’m thrilled to share with you this incredibly simple and delicious recipe for skillet glazed pork chops today! I found the recipe in one of my cookbooks, and decided to try it out! Sure am glad that I did! The recipe can be used with bone in OR boneless thick pork chops, so it is very versatile!

Lightly seasoned pork chops are pan-seared in a skillet in a teensy tiny bit of oil, and then removed from the pan once done. A very easy 4 ingredient glaze is then prepared in the same skillet, then the pork chops are added back in and coated with the glaze. That’s it!

The end result is a absolutely delicious quick dinner in under half an hour! Here’s how to make skillet glazed pork chops.

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

Mix the Ingredients For The Pork Chop Glaze

The sauce/glaze is super easy to make! Measure out pure maple syrup, Dijon mustard, apple cider vinegar and chopped fresh thyme leaves in a small bowl. TIP: If you don’t have access to fresh thyme, you can substitute dried thyme. Mix the glaze ingredients well (with a whisk or fork), until fully blended. Set the sauce aside.

Only 4 ingredients needed to make the glaze: maple syrup, dijon, cider vinegar and thyme.

The glaze for the pork chops is whisked together in a small bowl.

Use a sharp knife to cut through the fat layer and silverskin on the outside of the chops, at  2″ intervals. This will help the chops to not curl up and buckle too much when pan-searing them. Lightly season the pork chops with salt and black pepper.

Pork chops are seasoned with salt and pepper, and fat is sliced through on outside of each one.

Cooking The Skillet Glazed Pork Chops

Heat one teaspoon of vegetable oil in a 9-10″ skillet. Heat the oil on medium-high heat until really hot, but just barely smoking. Carefully place both pork chops in the skillet. You should hear them sizzle a bit when they hit the skillet.

Pan-sear the pork chops on medium high heat for 3-4 minutes, then carefully flip the chops to the other side. Turn the heat down to medium, and continue to cook the skillet glazed pork chops until they register 145° F. on a meat thermometer. This will usually take between 5-10 minutes.

Remove Pork Chops From Skillet When Done

Once done, remove the pork chops from the skillet. Place them on a plate, and cover them with aluminum foil, to keep them warm while you cook the glaze. NOTE: Do not clean the skillet after removing pork chops. Leave any remaining grease in the pan.

Pork chops are pan-seared in a skillet before adding the glaze.

Cook The Glaze For the Pork Chops

Give the reserved sauce a quick whisk, then pour it into the skillet. Turn the heat back up to medium, and bring the sauce to a simmer, scraping up any leftover pork brown bits left on the bottom of skillet. These will add flavor to the sauce!

Once the sauce has begun simmering, continue to cook until the sauce becomes more a syrupy glaze consistency. This should take only 2-3 minutes, and the glaze will thicken and reduce in volume a bit.

The glaze for the pork chops is cooked in the skillet until syrupy.

Place the pork chops back into the skillet with the glaze. Pour any juices that accumulated on the plate with the pork chops back into the skillet, as well. Continue to cook the skillet glazed pork chops, turning them over in the glaze. Spoon excess glaze over the top of the chops, to completely coat them with the sticky sauce.

Skillet Glazed Pork Chops finish cooking in the thickened glaze.

Serve The Skillet Glazed Pork Chops

After the skillet glazed pork chops have continued to cook for a couple minutes, they are done, and are ready to serve! If checking the internal temperature, pork should reach 145-160 degrees to be cooked adequately.

Transfer the pork chops to serving plates, and spoon any leftover glaze over the tops of each piece of meat. Serve with side dishes you enjoy. We enjoyed these pork chops with steamed veggies and mashed potatoes! Enjoy!

The finished pork chops are served with glaze spooned over the top of each piece.One of the skillet glazed pork chops, served with mashed potatoes and assorted veggies.

I really hope you enjoy this easy recipe for skillet glazed pork chops! My hope is you will be pleasantly surprised at the wonderful sauce that perfectly compliments the pork!  Have a wonderful day, and may God bless you today in all you undertake.

Looking For More PORK CHOP Recipes?

You can find all of my pork chop recipes in the Recipe Index, located at the top of the page. A few family 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: One of my cookbooks, titled: “The Complete Cooking For Two Cookbook”, from the editors at America’s Test Kitchen, published 2014, page 147

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Skillet Glazed Pork Chops
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Delicious Skillet Glazed Pork Chops (boneless or bone-in) are covered in a simple, four ingredient glaze, and take only 25 minutes to prepare!

Category: Entree
Cuisine: American
Keyword: skillet glazed pork chops
Servings: 2
Calories Per Serving: 324 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 5-6 ounce pork chops (about 3/4" thick) , bone in OR boneless
  • salt & pepper , to season pork (to taste)
  • 1 teaspoon vegetable oil
For Glaze:
  • 3 Tablespoons pure maple syrup
  • 2 Tablespoons apple cider vinegar
  • 1½ teaspoons dijon mustard
  • ½ teaspoon minced fresh thyme leaves , can substitute 1/8 tsp. dried thyme
US Customary - Metric
Instructions

  1. Measure out pure maple syrup, dijon mustard, apple cider vinegar and chopped thyme leaves in a small bowl. Mix the glaze ingredients well (with a whisk or fork), until fully blended. Set aside.

  2. Use a sharp knife to cut through fat layer and silverskin on the outside of the chops, at 2" intervals. This will help chops to not curl up and buckle too much when pan-searing them. Lightly season pork chops with salt and pepper.

  3. Heat vegetable oil in a 9-10" skillet on medium-high heat until really hot, but just barely smoking. Carefully place pork chops in skillet. You should hear them sizzle when they hit the skillet. Pan-sear pork chops on medium high heat for 3-4 minutes, then carefully flip the chops to the other side. Turn heat down to medium, and continue to cook until they register 145° F. on a meat thermometer. This usually takes between 5-10 minutes. Once done, remove the pork chops from skillet. Place them on a plate, and cover them with aluminum foil, to keep them warm while you cook the glaze. NOTE: Do not clean the skillet after removing pork chops... leave any remaining grease or browned bits in the pan, to cook with the sauce.

  4. Give sauce a quick whisk, then pour it into skillet. Turn heat back to medium; bring sauce to a simmer, scraping up any pork brown bits left on the bottom of skillet. These will add flavor to the sauce! Once sauce has begun simmering, continue to cook until it becomes more of a syrupy consistency. This should take 2-3 minutes; glaze will thicken/reduce in volume a bit. Place pork chops back into skillet with glaze, along with any accumulated juices. Continue to cook pork chops for 1-2 minutes, turning them over in the glaze. Spoon excess glaze on top of the chops, to completely coat. Transfer pork chops to serving plates, and spoon any leftover glaze over the tops of each piece. Serve and enjoy!

Nutrition Facts
Skillet Glazed Pork Chops
Amount Per Serving (1 g)
Calories 324 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 95mg32%
Sodium 114mg5%
Potassium 596mg17%
Carbohydrates 21g7%
Sugar 18g20%
Protein 31g62%
Vitamin C 0.8mg1%
Calcium 43mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Delicious Skillet Glazed Pork Chops (boneless or bone-in) are covered in a simple, four ingredient glaze, and take only 25 minutes to prepare!


Jun
2019

Cornmeal Spice-Crusted Rockfish

categories: Main Dishes, Seafood
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Cornmeal Spice-Crusted Rockfish is an EASY pan-seared Weight Watchers entree (2 SP). Delicious, simple, gluten free, and ready to eat in under 20 minutes!
Cornmeal Spice-Crusted Rockfish is an EASY pan-seared Weight Watchers entree. Delicious, simple, gluten free, and ready to eat in under 20 minutes!

Over the past couple of years, my husband and I have been trying to eat more seafood. One of the types of fish we have really enjoyed is rockfish, also known as Pacific Snapper.

Rockfish is typically found in the waters off the West Coast (CA, OR, WA and British Columbia), and it has a mild flavor and flaky texture. I’ve enjoyed using it in a couple of my recipes previously (see links below).

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

How I Found This Recipe

As you may or may not know, I have been collecting cookbooks for over 40 years now. I LOVE to randomly look through cookbooks, seeking out interesting recipes to try! THIS is one of those recipes! Guess what? It’s from a Weight Watchers cookbook! Even if you are not watching your calories, you will love the flavors in this completely easy, low calorie seafood dish!

I found the recipe for cornmeal spice-crusted rockfish in a Weight Watchers Freestyle Cookbook I got last year. It is only 2 smart points per serving, if following a WW Freestyle plan! The original recipe uses tilapia, but I wanted to try it with the rockfish fillets I had in the freezer, so I did! We loved it!

How To Make Cornmeal Spice-Crusted Rockfish

The first step is to mix together the spice mixture for the rockfish. Place cornmeal and the seasonings onto a large sheet of wax paper, and mix together.

The spices which are added to the cornmeal are smoked sweet paprika, black pepper, Old Bay seasoning, brown sugar, and dried thyme. Once the ingredients are combined, spread the spice mixture out on the wax paper or work surface.

Spices are added to cornmeal to season the crust on the rockfish.

The spice mixture is spread out to dip the rockfish in.

Gently pat dry the fish using paper towels. FYI: There will be varying sizes of rockfish fillets, and because it was only my husband and I eating, I used three very small pieces of fish.

The recipe as written serves 4, and there will be enough spice mix to coat 4 decent sized pieces of fish.

Rockfish fillets are patted dry before rolling them in cornmeal spice mixture.

Dredge each piece of fish in the spice mixture, to coat all sides well. Use your fingers to press the seasonings onto the fish until it adheres to the surface. Set the coated piece of fish aside onto a plate, and continue with next piece, until all fish has been covered with spice/cornmeal mix.

The cornmeal spice-crusted rockfish fillets are now ready to cook.

Cook The Cornmeal Spice-Crusted Rockfish

Heat the canola oil in a large skillet, on medium-high heat. Once oil is very hot, add the cornmeal spice-crusted rockfish. Lightly spray the top surface of the fish with non-stick spray.

Cook the fish about 4 minutes, until the underside is deeply browned. Carefully turn each piece of cornmeal spice-crusted rockfish over to the other side, and continue cooking for approximately 4 more minutes. The cornmeal spice coating will crisp up as the fish cooks, and make a wonderfully seasoned outside “crust” on the fillets. This is a GOOD thing!

The cornmeal spice-crusted rockfish fillets are cooked in canola oil in a skillet.

After fish cooks on one side, each fillet is flipped to cook the other side.

Once the fish is cooked, transfer each piece to a dinner plate, and serve with your choice of side dishes! That’s it… now you’re ready to eat this delicious cornmeal spice-crusted rockfish! YAY! See how EASY it was to make this dish?

Serve The Cornmeal Spice-Crusted Rockfish

I served our cornmeal spice-crusted rockfish with a side of steamed rice (for my hubby), petite green peas, and my easy to make Southwestern Black Bean Salad (minus the avocadoes).

The fish is garnished with lemon wedges, which we squeezed over the fish before eating. That little extra zing of flavor made this dish even more delicious!

Lemon wedges garnish the finished cornmeal spice-crusted rockfish, served with rice and veggies.

We REALLY enjoyed this seafood dish, and I truly hope it has interested you enough to give it a try! This seafood dish is easy to make, is incredibly low calorie, cooks in no time at all, and tastes wonderful! Hope you’ll try it! Have a great day.

Looking For More Recipes Using ROCKFISH?

You can find all of my seafood recipes in the Recipe Index, located at the top of the page. A couple delicious recipes that use rockfish 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 Essential WW Freestyle Cookbook”, published by Weight Watchers International, Inc., copyright 2018, page 84

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Cornmeal Spice-Crusted Rockfish
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

Cornmeal Spice-Crusted Rockfish is an EASY pan-seared Weight Watchers entree. Delicious, simple, gluten free, and ready to eat in under 20 minutes!

Category: Entree-Seafood
Cuisine: American
Keyword: cornmeal spice-crusted rockfish
Servings: 4
Calories Per Serving: 167 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons cornmeal
  • 2 teaspoons smoked sweet paprika
  • 1 teaspoon black pepper
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon packed brown sugar
  • 4 rockfish fillets (approx. 4-5 ounces each)
  • 4 teaspoons canola oil
  • Lemon wedges (for garnish)
US Customary - Metric
Instructions

  1. Place cornmeal and the seasonings onto a large sheet of wax paper, and mix together. Once combined, spread the spice mixture out on the wax paper or work surface.

  2. Gently pat dry the fish using paper towels. Dredge each piece of fish in the spice mixture, to coat all sides well. Use your fingers to press the seasonings onto the fish until it adheres to the surface. Set the coated piece of fish aside onto a plate, and continue with next piece, until all fish has been covered with spice/cornmeal mix.

  3. Heat canola oil in a large skillet, using medium-high heat. Once oil is very hot, add the cornmeal spice-crusted rockfish. Lightly spray the top surface of the fish with non-stick spray. Cook the fish about 4 minutes, until the underside is deeply browned. Carefully turn each piece of fish over to the other side, and continue cooking for approximately 4 more minutes. Once the fish is done transfer each piece to a dinner plate, garnish each piece with lemon wedges, and serve with your choice of side dishes! Enjoy!

Recipe Notes

WW Freestyle = 2 Smart Points per serving!

Nutrition Facts
Cornmeal Spice-Crusted Rockfish
Amount Per Serving (1 fillet)
Calories 167 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 57mg19%
Sodium 85mg4%
Potassium 477mg14%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 22g44%
Vitamin A 525IU11%
Calcium 26mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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

Cornmeal Spice-Crusted Rockfish is an EASY pan-seared Weight Watchers entree (2 SP). Delicious, simple, gluten free, and ready to eat in under 20 minutes!

 


Jun
2019

Greek Garbanzo Salad

categories: Salads, Side Dishes, Vegetable Dishes
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Delicious Greek garbanzo salad, with kalamata olives, feta cheese, cucumbers, peppers & light dressing, is vegetarian, gluten-free, and super easy to make!
Delicious Greek garbanzo salad, with kalamata olives, feta cheese, cucumbers, peppers & light dressing, is vegetarian, gluten-free, and super easy!

Do you enjoy garbanzo beans? If you do, then you will love this absolutely yummy Greek garbanzo salad! This little legume (also called a chickpea) is a protein packed, and fiber filled super food in my book! This delicious salad can be served as a side salad OR as a meatless option for a main course.

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

Other Salads Using Garbanzo Beans

Two other dishes I really enjoy using garbanzo beans in are Nanci’s 4-Bean Salad, and Lemony Chickpea Salad. They are so light, and flavorful, and I hope you will consider checking out these recipes, as well. Both of these salads take only minutes to pull together, so they are perfect, convenient dishes to prepare on busy days!

How To Make This Greek Garbanzo Salad

The first thing you need to do is prepare the (totally EASY) dressing for the Greek garbanzo salad. Place minced garlic, olive oil, lemon juice and a small amount of salt in a medium sized salad bowl, and mix until combined. See how easy that was?

Lemon juice, olive oil, salt and minced garlic are blended to make dressing for salad.

Add the drained garbanzo beans, bell peppers (orange or red), cherry tomatoes, red onion, kalamata olives, and fresh parsley and oregano (can substitute dried oregano).

Give the ingredients a good stir, so they are fully combined with the dressing on the bottom of bowl. **Do not add the cucumber and feta cheese at this time, unless you are serving the salad right away.**

For Best Flavor, Let Salad Marinate In Refrigerator

For the very best flavor, I recommend placing the salad (covered) in the refrigerator for a couple hours minimum. This will give the salad a good chill, AND let the flavors mingle and get to know each other! You can even let the salad marinate overnight, if desired!

Tomatoes, bell peppers, garbanzo beans, red onion, kalamata olives & fresh herbs in bowl.The salad ingredients are mixed to coat with the lemon/olive oil dressing.

Before Serving The Greek Garbanzo Salad, Add Final Ingredients

Right before you serve the salad, add the chopped cucumber (they should be nice and crunchy), and the crumbled feta cheese. Toss, to combine.

NOTE: I mixed both the feta and cucumbers into the Greek garbanzo salad, but you can also mix in the crunchy cucumbers, toss to combine, and then top the salad with the feta, if desired.

Feta cheese and diced cucumbers are added to the Greek garbanzo salad before serving.A bowl full of the Greek garbanzo salad, ready to eat!

Now you’re ready to serve this cool, crispy, colorful, and flavor-filled Greek garbanzo salad! The salad has a wonderful taste thanks in part to the feta cheese, simple lemon dressing and tangy kalamata olives. YUM!

Greek garbanzo salad is chilled, then served!

Here is a close up view (below) of a forkful of the Greek garbanzo salad… ready to eat! My husband and I loved this simple salad. Our grown son (a vegetarian) popped in for a visit, and tried this salad. He loved it, too!

A bite of the Greek garbanzo salad on a fork, ready to eat.

Hope you will consider trying this delicious Greek garbanzo salad. It truly is very good, and would be a perfect side dish to serve on a hot, summer evening! The salad will keep well for several days, covered in the refrigerator! Have a great day, friends.

Looking For More SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of delicious salad recipes for you to enjoy, including:

Interested In More Recipes?

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

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

Author's signature

Original recipe source: “The Skinnytaste Cookbook”, by Gina Homolka, published 2014 by Clarkson-Potter Publishers, page 146.

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Greek Garbanzo Salad
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Delicious Greek garbanzo salad, with kalamata olives, feta cheese, cucumbers, peppers & light dressing, is vegetarian, gluten-free, and super easy!

Category: Salad/Side Dish
Cuisine: Greek
Keyword: Greek Garbanzo Salad
Servings: 5 (1 cup servings)
Calories Per Serving: 141 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad Dressing
  • 2 garlic cloves , minced
  • 3 Tablespoons lemon juice , fresh squeezed
  • 1 Tablespoon olive oil
  • ½ teaspoon salt
For Salad
  • 2 cups canned garbanzo beans (chickpeas) , rinsed and drained (gluten free)
  • 1 cup cherry tomatoes , quartered
  • ½ cup red (or orange) bell pepper , chopped
  • ¼ cup red onion , chopped
  • ¼ cup kalamata olives , pitted and chopped
  • 2 Tablespoons fresh parsley , chopped
  • ½ teaspoon fresh oregano leaves , chopped (OR 1/4 tsp. dried)
  • 1½ cups English cucumber , chopped ( or regular cucumber, seeded)
  • ⅓ cup feta cheese , crumbled
US Customary - Metric
Instructions

  1. Place minced garlic, olive oil, lemon juice and salt in a medium sized salad bowl, and mix together until combined.

  2. Add the drained garbanzo beans, bell peppers (orange or red), cherry tomatoes, red onion, kalamata olives, fresh parsley and oregano (can substitute dried oregano). Give the ingredients a good stir, so they are fully combined with the dressing on bottom of bowl. For the very best flavor, I recommend placing the salad (covered) in the refrigerator for a couple hours minimum. This will give the salad a good chill, AND let the flavors mingle and get to know each other! You can even let the salad marinate overnight, if desired!

  3. Right before you serve the salad, add in the chopped cucumber (it should be nice and crunchy!), and crumbled feta cheese, and toss to combine. NOTE: I mixed both the feta and cucumbers into the salad- you can also mix in the crunchy cucumbers, toss to combine, and then top the salad with the feta, if desired. Serve, and enjoy! Refrigerate any leftovers.

Nutrition Facts
Greek Garbanzo Salad
Amount Per Serving (1 cup)
Calories 141 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 9mg3%
Sodium 638mg28%
Potassium 267mg8%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 3g3%
Protein 6g12%
Vitamin A 850IU17%
Vitamin C 33.2mg40%
Calcium 92mg9%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Delicious Greek garbanzo salad, with kalamata olives, feta cheese, cucumbers, peppers & light dressing, is vegetarian, gluten-free, and super easy!


Jun
2019

Blueberry Crumble For Two

categories: Cobblers and Crisps, Desserts
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Blueberry Crumble For Two is a simple and delicious dessert, featuring ramekins packed with fresh blueberries, capped with a buttery streusel topping!
Blueberry Crumble For Two is a simple and delicious dessert, featuring ramekins packed with fresh blueberries, topped with a buttery streusel topping!

Do you like blueberries? We sure do… in cereal, muffins, pies, crisps, scones, cakes, salads and eaten right off the blueberry bushes in our backyard! If you enjoy them like we do, then you will really enjoy this blueberry crumble!

Our two sons are grown men now, so these days my husband and I can easily enjoy meals made for two. My grocery bill is extremely thankful, too! Maybe you’re in the same boat, wanting to make a delicious dessert, but don’t need a HUGE dessert hanging around the house for days and days. Perhaps you only need to cook for one or two… then this yummy recipe is for YOU!

That’s where this easy blueberry crumble for two comes in handy! Two individual sized desserts in 12 ounce ramekins! You can also make this dessert for two in a small baking dish (8.5 x 5.5 inches), if you don’t have access to individual sized ramekins!

Prepare Your Baking Dishes For Filling

Cover a baking sheet (with rimmed edges) with aluminum foil. The foil is there to catch any blueberry filling that bakes OUT of the ramekins. Doing this one step really helps with cleanup (and you’ll be thankful you did this later!).

Spray each of the ramekins (or the baking dish) lightly with non-stick baking spray on the bottom and sides, and place on top of the aluminum foil. Preheat your oven to 375° F. and adjust an oven rack to a lower-middle position.

Ramekins are sprayed with non-stick baking spray, and placed on foil-covered baking sheet.

Prepare The Blueberries

Place the blueberries in a medium sized bowl. Add granulated sugar, cornstarch and a pinch of salt to the bowl, and gently stir to combine. If you think the blueberries you’re using are too tart, you can easily add a couple more teaspoons of sugar, if desired.

The blueberries will end up being coated with the sugar/cornstarch mixture, which is exactly what you want!

Fresh blueberries in a bowl with sugar, cornstarch and a pinch of salt.The blueberries are covered with granulated sugar, cornstarch and a pinch of salt.

Evenly divide the sugared blueberries between the two prepared ramekins (or baking dish, if using).

Two ramekins are filled with the sugar coated fresh blueberries.

Make The Streusel Topping For The Blueberry Crumble

It’s very easy to make the streusel topping for the blueberry crumble. Place oats, flour, brown sugar, cinnamon and very cold small chunks of butter in a medium bowl.

Using a pastry blender, two forks, or your fingers, combine these ingredients until the butter becomes about the size of a dime. You can also “pinch” the butter into the ingredients, so you are able to make the powdery ingredients adhere to the butter, forming clumps.

Ingredients for the streusel topping for the blueberry crumble are combined in a bowl.

Top The Blueberries With Streusel Topping

Top each ramekin with the streusel topping, dividing it evenly between the two dishes. If it spills onto the foil, just scoop up what you can and dump it back on top!

Make sure to use all the topping! The streusel will be piled pretty high on top of the blueberries, but will decrease in size once baked.

A streusel topping is placed on top of the sugar-coated blueberries in ramekins before baking.The side view of a blueberry crumble before baking.

Baking The Blueberry Crumble

Place the desserts in a preheated 375° F. oven, and bake for approximately 30 minutes. Rotate the baking sheet in the oven halfway thorough the baking time.

When done, the blueberry crumble should be golden brown on top, and be bubbling all around the edges. Remember that aluminum foil under the dishes? Told you that you would be thankful you added that little step! (When done, just throw away the foil… easy cleanup!)

Transfer the finished blueberry crumble to a wire rack, and let the dessert cool for about 15 minutes before serving. They are very hot!

This is a photo of two finished blueberry crumbles, cooling off after baking.A close up photo of a baked streusel topped blueberry dessert.

Once the blueberry crumble has cooled a bit, it is ready to serve. Yes… I TOTALLY recommend serving this yummy dessert with a scoop of vanilla ice cream! It adds extra calories, but sometimes ya just gotta go with it! YUMMO!

Blueberry Crumble is served with vanilla ice cream and a mint leaf on top!

Thanks for stopping by today. I truly hope you will consider trying this decadent, yet simple blueberry crumble recipe. Pretty sure you will love it!

All of my recipes can be found in the Recipe Index, located at the top of the page. Be sure to check out my recipes for individual sized strawberry cobbler, old-fashioned peach crisp, or mini apple crisps! Have a wonderful day!

Interested In More Recipes?

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

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Original Recipe Source: One of my cookbooks called “The Complete Cooking For Two Cookbook”, published 2014 by The Editors at America’s Test Kitchen, pages 367-368

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Blueberry Crumble For Two
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Blueberry Crumble For Two is a simple and delicious dessert, featuring ramekins packed with fresh blueberries, capped with a buttery streusel topping!

Category: Desssert
Cuisine: American
Keyword: blueberry crumble
Servings: 2
Calories Per Serving: 658 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¼ cup granulated sugar
  • 1½ teaspoons cornstarch (acts to thicken fruit without cooking)
  • 1 pinch salt
  • 2 cups blueberries
  • ½ cup all purpose flour
  • ¼ cup packed brown sugar
  • ⅓ cup old-fashioned rolled oats (do not use instant or quick cooking)
  • ¼ teaspoon ground cinnamon
  • 4 Tablespoons unsalted butter , cut into chunks and very cold
US Customary - Metric
Instructions

  1. Cover a baking sheet (with rimmed edges) with aluminum foil. Spray two (12 oz.) ramekins (or an 8.5 x 5.5" baking dish) lightly with non-stick baking spray on bottom and sides; place on top of the aluminum foil. Preheat oven to 375° F. and adjust an oven rack to a lower-middle position.

  2. Place blueberries in a medium sized bowl. Add granulated sugar, cornstarch and a pinch of salt to the bowl; gently stir to combine. If you think the blueberries you're using are too tart, you can easily add a couple more teaspoons of sugar, if desired. Blueberries should be coated when done. Evenly divide the sugared blueberries between the two prepared ramekins or baking dish.

  3. Make streusel topping: Place oats, flour, brown sugar, cinnamon and very cold, small chunks of butter in a medium bowl. Using a pastry blender, two forks, or fingers, combine these ingredients until butter becomes about the size of a dime. You can also "pinch" butter into the ingredients, so you are able to make the powdery ingredients adhere to butter, forming small clumps. Top each ramekin with the streusel topping, dividing it evenly between the two dishes. If it spills onto the foil, just scoop up and dump it back on top! Use all the topping!

  4. Bake at 375° F. for approx. 30 minutes. Rotate the baking sheet in the oven halfway thorough the baking time. When done, the blueberry crumble should be golden brown on top, and be bubbling all around the edges. Transfer the ramekins to a wire rack, and let cool for 15 minutes before serving. Serve with a scoop of vanilla ice cream... and enjoy!

Nutrition Facts
Blueberry Crumble For Two
Amount Per Serving (1 g)
Calories 658 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g94%
Cholesterol 60mg20%
Sodium 33mg1%
Potassium 233mg7%
Carbohydrates 108g36%
Fiber 6g25%
Sugar 67g74%
Protein 6g12%
Vitamin A 780IU16%
Vitamin C 14.4mg17%
Calcium 45mg5%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Blueberry Crumble For Two is a simple and delicious dessert, featuring ramekins packed with fresh blueberries, capped with a buttery streusel topping!


Jun
2019

Garlic Ginger Sesame Marinated Chicken

categories: Chicken, For The BBQ Grill, Main Dishes
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Garlic Ginger Sesame Marinated Chicken is delicious and easy to make! Chicken breasts are marinated in sauce, and cooked on a BBQ or indoor grill pan!
Garlic Ginger Sesame Marinated Chicken is delicious and easy to make! Chicken breasts are marinated in sauce, and cooked on a BBQ or indoor grill pan!

We eat a lot of chicken in our home. It is such a versatile type of food, because it can be fixed in so many different ways, with so many different flavor combos!  Recently I made this delicious, but incredibly SIMPLE recipe for Garlic Ginger Sesame Marinated Chicken, and wanted to share it here.

This marinade I found in a cookbook was created for flank steak, but I thought it would taste great on chicken, as well, so I tried it! YUM! The recipe is super easy to make, and the end result is deliciously flavored chicken breasts! Boneless, skinless chicken breasts are marinated for at least an hour in an easy to make marinade.

After the chicken has marinated, all you do is cook the chicken on a bbq grill or on a griddle pan in the kitchen. EASY PEASY, right? For the photos below, I cooked the marinated chicken on a cast iron grill that was placed directly over a flame on my stove.

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

Make The Marinade For The Chicken

Making the marinade is very simple to do. Place grated fresh ginger, toasted sesame oil, vegetable oil, minced green onion (scallions), and minced garlic cloves into a blender. Blend these ingredients for about 30 seconds, or until the mixture is fully blended and fairly smooth.

The ingredients for the marinade are placed in a blender.Marinade ingredients for chicken are blended until well combined.

Pour (scraping the blender clean) the marinade into a large re-sealable bag or a shallow container.  Add the boneless, skinless chicken breasts to the marinade, and turn to coat them completely with marinade. Seal or cover chicken, and place in refrigerator to marinate for AT LEAST 1 hour. I made mine up in the morning, so it marinated all day!

NOTE: The recipe, as written below in the printable recipe card, makes enough for 4 chicken breasts. As you can see from my photos, I only cooked 2 pieces of chicken, so I cut the marinade amount in half.

Chicken pieces are place in zip loc bag, along with the marinade.The chicken pieces are coated with the marinade, then refrigerated.

Cooking The Marinated Chicken

After marinated chicken has been in the refrigerator for at least an hour (or when you’re ready to cook it), spray a grill (off heat) with non-stick baking spray or brush with vegetable oil generously. Heat grill on medium-high temperature until it’s really hot, but not smoking.

Once the grill is really hot, carefully transfer the marinated chicken to the grill. You should hear it sizzle when it hits the grill. Once you place the chicken on the grill, do not disturb or move it. After about 8-10 minutes, carefully flip the chicken over to the other side.

How Long Do I Cook The Garlic Ginger Sesame Marinated Chicken?

For THICK chicken breasts: After 8-10 minutes, the bottom of the chicken breast should be nice and golden brown. After you flip the chicken over, set a timer for 8 minutes and check for internal temperature. I used thick breasts and they took 18 minutes total to fully cook.

For THIN chicken breasts: Thin cutlet type chicken breasts will obviously cook a LOT faster than thicker ones (they may only take 3-4 minutes per side).

Marinated chicken is grilled on a hot, well-oiled grill pan.The garlic ginger sesame marinated chicken is turned over halfway through grilling time.

TIP:**Cooking times will vary due to different thicknesses of chicken breasts. Check the internal temperature by inserting a meat thermometer into the thickest part of the breast. Chicken is done when the internal temp. is at 165° F.

Two pieces of garlic ginger sesame marinated chicken cooking on indoor grill pan.The meat thermometer says the chicken is fully cooked at 165 degrees F.

Time To Enjoy This Delicious Chicken

Once the marinated chicken has fully cooked, Iet it “rest” for a couple minutes, to let the juices redistribute within the meat. this helps to keep the chicken “juicy”.

We enjoyed this chicken with steamed broccoli, red peppers, and cauliflower, and some rice on the side. The meal was simple, satisfying, and we loved the subtle marinade flavor on the chicken! It tasted delicious!

Flavorful garlic ginger sesame marinated chicken on plate with rice and steamed veggies.

I really hope you will consider trying this recipe for garlic ginger sesame marinated chicken. It’s an easy chicken dish to make, especially if you marinade the chicken early in the day! Hope you enjoy a truly wonderful day.

Looking For More CHICKEN Recipes?

If you’re looking for more chicken recipes, be sure to check them all out in the Recipe Index, located at the top of the page (there’s a LOT of them!). A few family 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

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Original source for marinade recipe: Page 501 in “The Complete America’s Test Kitchen TV Show Cookbook 2001-2019”, copyright 2018, published by America’s Test Kitchen.

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Garlic Ginger Sesame Marinated Chicken
Prep Time
5 mins
Cook Time
16 mins
Marinating Time (minimum)
1 hr
Total Time
1 hr 21 mins
 

Garlic Ginger Sesame Marinated Chicken is delicious and easy to make! Chicken breasts are marinated in sauce, and cooked on a BBQ or indoor grill pan!

Category: Entree
Cuisine: Asian
Keyword: marinated chicken
Servings: 4
Calories Per Serving: 230 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 medium boneless, skinless chicken breasts
  • 1/4 cup toasted sesame oil
  • 2 Tablespoons vegetable oil
  • 3 Tablespoons fresh ginger , finely grated
  • 2 stems green onion , minced
  • 3 Tablespoons garlic cloves , minced
US Customary - Metric
Instructions

  1. Place grated fresh ginger, toasted sesame oil, vegetable oil, minced green onion (scallions), and minced garlic cloves into a blender. Blend these ingredients for about 30 seconds, or until mixture is fully blended and fairly smooth.

  2. Pour (scraping blender clean) the marinade into a large re-sealable bag or shallow container.  Add the chicken breasts to the marinade, and turn to coat them completely with marinade. Seal bag or cover container, and place in refrigerator to marinate for AT LEAST 1 hour.

  3. After chicken has marinated for at least an hour, spray a grill (off heat) with non-stick baking spray or generously brush with oil. Heat grill on medium-high temperature until really hot, but not smoking. Transfer chicken to the grill. It should sizzle when it hits grill. Once chicken is on grill, do not disturb or move it. After about 8-10 minutes, flip chicken over to the other side. TIP:**Cooking times will vary due to different thicknesses of chicken breasts. Check the internal temperature by inserting a meat thermometer into thickest part of the breast. Chicken is done when internal temp. is 165° F. Remove chicken from grill and let it "rest" for a couple minutes, to let juices redistribute within the meat before serving.

    For THICK chicken breasts: After 8-10 minutes, the bottom of the chicken breast should be nice and golden brown. After you flip the chicken over, set a timer for 8 minutes and check for internal temperature. I used thick breasts and they took 18 minutes total to fully cook.

    For THIN chicken breasts: Thin cutlet type chicken breasts will obviously cook a LOT faster than thicker ones (they may only take 3-4 minutes per side).

  4. Serve... and enjoy!

Nutrition Facts
Garlic Ginger Sesame Marinated Chicken
Amount Per Serving (1 piece)
Calories 230 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 72mg24%
Sodium 133mg6%
Potassium 464mg13%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 24g48%
Vitamin A 35IU1%
Vitamin C 3.5mg4%
Calcium 16mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Garlic Ginger Sesame Marinated Chicken is delicious and easy to make! Chicken breasts are marinated in sauce, and cooked on a BBQ or indoor grill pan!

 

 

 


Jun
2019

Double Chipper Cookies

categories: Cookies, Desserts
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Double Chipper Cookies are delicious homemade treats filled with semi-sweet chocolate chips, peanut butter chips, and chopped pecans or walnuts!
Double Chipper Cookies are delicious homemade treats filled with semi-sweet chocolate chips, peanut butter chips, and chopped pecans or walnuts!

Do you enjoy cookies? We sure do! They are perfect little mini-treats, and I’ve loved them since I was a little girl! It was always fun when my Mom made cookies! Well, these double chipper cookies are a delicious, decadent treat as well! The combination of chocolate AND peanut butter has always been a favorite of mine, so of course, I love these cookies!

These cookies are basically a chocolate chip cookie dough batter (with a couple tweaks, including peanut butter). They’re loaded with chocolate chips, peanut butter chips (yum), and chopped pecans (or walnuts). This was one of my fun cookie experiments that turned out wonderful!

They have TWO kinds of chips in them (semi-sweet and PB), which is why they are called “double chipper cookies”!  They’re a cinch to make, and it’s easy to whip up a batch of 36 small cookies in a flash! Here’s how:

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

Make The Batter For The Double Chipper Cookies

Preheat your oven to 350° F. Using a stand mixer or hand mixer, cream together butter, brown sugar, creamy peanut butter, granulated sugar and vanilla. Beat these ingredients until they are fully incorporated into the batter.

Add eggs and vanilla extract to the cookie batter, and beat for about 3-4 more minutes. The batter should be light and fluffy at this point.

Ingredients for cookies are beaten into a thick batter.

In a separate bowl, whisk together flour, salt and baking soda.  Add the flour mixture to the cookie batter, a little bit at a time, beating on low after each addition, until fully blended.

Dry ingredients are added to the cookie batter, a little at a time.The cookie dough is thick and ready for the final ingredients.

Add The Rest Of The Ingredients To The Cookie Dough

STIR the chocolate chips, peanut butter chips and chopped pecans (or walnuts) into the dough, until fully blended.

Chocolate chips, peanut butter chips and pecans are added to double chipper cookies dough

Form The Double Chipper Cookies

Place a piece of parchment paper onto a 9×13″ baking sheet. Drop the cookie batter by small spoonfuls onto the paper, about 2″ apart. If you make the cookies small, you should get about 3 dozen cookies from the dough.

Cookie dough is dropped by spoonfuls on parchment paper lined cookie sheet.

Bake The Double Chipper Cookies

Bake the cookies at 350° F. for 8-10 minutes. Be sure to check them at the 8 minute mark, because oven temps vary greatly! When done, the cookies should have a golden brown edge on the bottom and be cooked through, but soft and light golden brown on top.

Let the cookies cool ON THE BAKING SHEET for 2-3 minutes, and then transfer them (with a spatula) to a wire rack to finish cooling.

Some of the double chipper cookies cooling on wire rack after baking.

Whether you eat these delicious double chipper cookies slightly warm or completely at room temperature, I’m sure you will enjoy the chocolate and peanut butter combo in this treat! Go ahead… grab one! I made an extra one just for YOU!

Close up of the double chipper cookies, ready to eat!

Hope you enjoy this simple cookie recipe!  Cookies always have a way of making people happy, and I trust you and those you love will be happy eating them. Have a GREAT day!

Looking For More COOKIE Recipes?

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

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Double Chipper Cookies
Prep Time
15 mins
Cook Time
9 mins
Total Time
24 mins
 

Double Chipper Cookies are delicious homemade treats filled with semi-sweet chocolate chips, peanut butter chips, and chopped pecans or walnuts!

Category: Cookies, Dessert
Cuisine: American
Keyword: double chipper cookies
Servings: 36 small cookies (approx.)
Calories Per Serving: 248 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 16 ounces COLD butter (2 sticks)
  • 1 cup dark brown sugar
  • 2 Tablespoons creamy peanut butter
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 cups all purpose flour
  • 3/4 teaspoon salt
  • ¾ teaspoon baking soda
  • 1 cup semi sweet chocolate chips (8 ounces)
  • 1 cup peanut butter chips (8 ounces)
  • ¾ cup chopped pecans (or walnuts)
US Customary - Metric
Instructions

  1. Preheat oven to 350° F. Using a stand mixer or hand mixer, cream together butter, brown sugar, creamy peanut butter, granulated sugar and vanilla. Beat until fully incorporated into a soft batter. Add eggs and vanilla to cookie batter, and beat for 3-4 more minutes. Batter should be light and fluffy.

  2. In a separate bowl, whisk together flour, salt and baking soda.  Add the flour mixture to cookie batter, a little at a time, beating on low after each addition, until fully blended. STIR the chocolate chips, peanut butter chips and chopped pecans (or walnuts) into the dough, until fully blended.

  3. Place a piece of parchment paper onto a 9x13" baking sheet. Drop the cookie batter by small spoonfuls onto paper, about 2" apart. If you make the cookies small, you should get about 3 dozen cookies from the dough. Bake cookies at 350° F. for 8-10 minutes. Check them at the 8 minute mark, because oven temps vary greatly! When done, cookies should have a golden brown edge on the bottom and be cooked through, but soft and light golden brown on top. Let the cookies cool ON THE BAKING SHEET for 2-3 minutes, and then transfer them (with a spatula) to a wire rack to finish cooling. Serve, and enjoy!

Nutrition Facts
Double Chipper Cookies
Amount Per Serving (1 cookie)
Calories 248 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 40mg13%
Sodium 182mg8%
Potassium 72mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 14g16%
Protein 3g6%
Vitamin A 335IU7%
Vitamin C 0.1mg0%
Calcium 17mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Double Chipper Cookies are delicious homemade treats filled with semi-sweet chocolate chips, peanut butter chips, and chopped pecans or walnuts!

 


May
2019

Oven Roasted Veggies

categories: Side Dishes, Vegetable Dishes
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Oven roasted veggies are lightly seasoned with olive oil and a few spices, then baked. It’s a great way to cook a variety of veggies, & it’s ready in 20 minutes!
Oven roasted veggies are lightly seasoned with olive oil and a few spices, then baked. Great way to cook a variety of veggies, & ready in 20 minutes!

For many years I steamed almost all of our vegetables for our meals. It was so easy to just pop them into a steamer and heat them on the stove top. However, for the past couple of years I’ve begun oven roasting them, and have discovered we love them even more prepared this way!

Truthfully, both ways of cooking vegetables (steaming or oven roasting) are very simple cooking methods to prepare a variety of fresh veggies. Oven roasted veggies, though, have a slightly “caramelized” look and taste to them, due to a bit of olive oil and seasonings! YUM!

If you have never oven roasted veggies before, it’s SO EASY!  Obviously you can roast the types of veggies you and your loved ones enjoy the most, but for purposes of this blog post, I am showing the veggies we used THIS time (when I took pics!). Let me show you how simple this method is.

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

Prep The Veggies

Begin by preheating the oven to 425° and prepping the baking pan. Cover a large baking sheet (with edges) with aluminum foil. Give it a light spray of non-stick baking spray. Cut and slice the veggies you are going to use. For this meal, I roasted fresh asparagus spears, mini carrots, russet potato slices, and fresh broccoli florets.

The asparagus spears are snapped at the bottom, to remove the “woody” part of the stem, and the mini carrots are sliced in half lengthwise.  Broccoli is cut into bite-sized florets, and the russet potato is cut into approximately 3/4 inch round slices, then each slice was quartered. Place veggies onto foil covered baking sheet in a single layer.

NOTE: It’s important to not cut the potatoes too thick, to enable them to roast fully in the same amount of time that the other veggies take to cook.

Veggies are placed on aluminum foil on baking sheet, then seasoned before roasting.

Season The Veggies

Drizzle the veggies with olive oil, then lightly sprinkle with salt, pepper, and garlic powder. I gently turned veggies over a bit to ensure they were all lightly covered with the oil and seasonings, then placed them back into a single layer.

Cook the Oven Roasted Veggies

Once the veggies are seasoned, place them into a preheated 425° F. oven (preferably on the middle rack of the oven, for most even heat).

Bake the oven roasted veggies for about 18-20 minutes. About half way through the cooking time rotate the pan in the oven, to ensure consistent cooking on all sides. If you want, you can also flip the veggies over to the other side before placing them back in oven, but this is optional.

Oven roasted veggies, cooking away in the oven.

This is what the oven roasted veggies looked like once they were done. The veggies should be tender, very lightly browned on the outside, and smell wonderful!

The vegetables are flipped to other side half way through roasting time.

Here’s a couple closeup photos, so you can see the carrots and asparagus up close and personal! Below the first photo is a pic of the broccoli, potatoes and carrots up close!

The oven roasted carrots and asparagus are finished cooking and are ready to serve.Potato slices, broccoli and carrots are done being oven roasted and are ready to eat!

We really enjoyed this delicious and colorful variety of seasoned, oven roasted veggies with our dinner!

The oven roasted veggies are served hot, alongside the main dish.

An overhead view of some of the oven roasted veggies on a dinner plate.

I sure hope you will try oven roasted veggies, if you have never prepared them this way before. I think you will be surprised at how easy it is, and how delicious the vegetables are! Hope you have a wonderful day. I trust you will find great joy in the simple things you experience today. Be blessed, friends.

Looking For More VEGGIE Recipes?

You can find all of my vegetable recipes in the Recipe Index, located at the top of the page.  A few family 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

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Oven Roasted Veggies
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Oven roasted veggies are lightly seasoned with olive oil and a few spices, then baked. Great way to cook a variety of veggies, & ready in 20 minutes!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: oven roasted veggies
Servings: 4
Calories Per Serving: 91 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups broccoli florets (fresh) , in bite sized pieces
  • 1 medium russet potato , unpeeled, cut in 1/2" rounds, then quartered
  • 15 baby carrots , sliced in half lengthwise
  • 25 spears asparagus (fresh) , bottom ends trimmed
  • 2 teaspoons extra virgin olive oil , approximate
  • 1/2 teaspoon salt and pepper (each) , or more to taste
  • 1/2 teaspoon garlic powder
  • non-stick spray for aluminum foil
US Customary - Metric
Instructions

  1. Preheat oven to 425 and spray an aluminum foil covered baking sheet with non-stick spray.

  2. Prepare veggies: Snap asparagus spears at the bottom, to remove the "woody" part of the stem. Slice baby carrots in half lengthwise.  Cut broccoli into bite-sized florets. Slice russet potato into approx. 3/4" round slices, then cut each slice into quarters. Place veggies onto prepared baking sheet in a single layer. Drizzle veggies with olive oil, then lightly sprinkle with salt, pepper, and garlic powder. Gently turn veggies over a bit to lightly cover with oil and seasonings, then reposition them in a single layer.

  3. Bake on medium rack in a preheated 425° F. oven for 18-20 minutes. About half way through cooking time, rotate the pan to ensure consistent cooking on all sides. If you want, you can also flip the veggies over to the other side before placing them back in oven, but this is optional. When done, veggies should be slightly caramelized on outside and tender. Remove from oven, serve, and enjoy!

Nutrition Facts
Oven Roasted Veggies
Amount Per Serving (1 (1/4 of total))
Calories 91 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 338mg15%
Potassium 467mg13%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 3g3%
Protein 3g6%
Vitamin A 5500IU110%
Vitamin C 45mg55%
Calcium 40mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Oven roasted veggies are lightly seasoned with olive oil and a few spices, then baked. Great way to cook a variety of veggies, & ready in 20 minutes!


May
2019

Classic Tuna Salad

categories: Lunch - Quick and Easy, Main Dish Salads, Main Dishes, Salads, Seafood
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Classic Tuna Salad is a filling, healthy, delicious entree salad that’s Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!
Classic Tuna Salad is a filling, healthy, delicious entree salad that's Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!

Do you enjoy tuna salad? We sure do, but typically we enjoy it on sandwiches. My husband likes to add hard boiled eggs and mayo to drained tuna, and that’s about it! Recently I stumbled upon a recipe for classic tuna salad that can be served as a quick lunch or dinner main course, and decided to give it a try! YUM!!!! The entire salad took under 10 minutes to make (including chopping and slicing the veggies). That’s a WIN, in my book.

The tuna salad is so delicious (even as leftovers the next day) I thought I would share it with you today.  This recipe was adapted by a Weight Watchers member from a cookbook recipe she had. Even if you are not following a WW plan, this is a very filling, low calorie and delicious salad.

This recipe for classic tuna salad uses non fat Greek yogurt instead of mayonnaise to cut out  some fat calories and make it compatible with a Weight Watchers Freestyle eating plan. That small change made this salad have ZERO Freestyle points (for those of you who follow a WW plan and know the over 200 foods that have a zero points value).

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

How To Make This Classic Tuna Salad

Truthfully, there is nothing even remotely difficult involved in making this delicious tuna salad.  Simply prep the veggies, by cutting, chopping and slicing. Seen below are the chopped dill pickles, celery, fresh parsley and chives (from our garden), and red onion.

Celery, parsley, red onion, and dill pickles are chopped to add to tuna salad.

Once you’ve “prepped” the veggies, place them in a medium sized bowl with drained albacore tuna, spices, lemon juice, and non fat Greek yogurt.

Tuna, chopped veggies and non-fat Greek yogurt are mixed in bowl.

Combine all the ingredients, adding a little bit more Greek yogurt if necessary, to reach the consistency you prefer. I started with 3 Tablespoons, then added just a smidge more.

All the ingredients for the classic tuna salad are mixed together in bowl.

Here is an up close look at the tuna salad after all ingredients are mixed together.

Time To Enjoy A Classic Tuna Salad

Once everything is combined, you are ready to enjoy this wonderful ZERO point, flavor-packed, classic tuna salad! It is often said you eat with your eyes first, so I served it on a bed of chopped iceberg lettuce, and surrounded this classic tuna salad with a sliced Gala apple! 

The salad LOOKED good served this way, and the crunchy sweetness of the apple tasted GREAT alongside this delicious salad!

Classic tuna salad, on a bed of chopped lettuce, with apple slices on the side.

There you have it! A healthy, and quite filling entree salad that has ZERO Freestyle points if you follow a WW plan. That works for me! Cover and refrigerate any leftovers.  By the way, I had the exact same lunch the very next day, as well! It really is a great tasting lunch or dinner!

The classic tuna salad, with apple slices on the side is a filling, flavor packed meal!

I sure do hope you will consider trying this delicious classic tuna salad recipe! Even if you are not following a Weight Watchers plan, I am confident you will really enjoy this delicious salad. Have a wonderful day!

Looking For More MAIN COURSE SALAD Recipes?

You can find all of my entree salad recipes in the Recipe Index, located at the top of the page. Here’s a few favorites you might want to check out:

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Recipe Adapted From: The Cookbook “Well Fed 2: More Paleo Recipes For People Who Love To Eat”, by Melissa Joulwan, published by Smudge Publishing. Recipe was adapted by a WW member, then posted in WW connect community.

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Classic Tuna Salad
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Classic Tuna Salad is a filling, healthy, delicious entree salad that's Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!

Category: Entree/Salad
Cuisine: American
Keyword: classic tuna salad
Servings: 4
Calories Per Serving: 143 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cans albacore tuna (in water) , drained (7 oz. per can)
  • 1/4 cup red onion , finely chopped
  • 1 rib celery , finely diced
  • 1/4 cup dill pickle , finely diced
  • 1/4 cup fresh parsley , chopped
  • 2 Tablespoons chives , finely chopped (fresh or dried)
  • 1/2 Tablespoon lemon juice , freshly squeezed
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 dash cayenne pepper
  • 3-4 Tablespoons non fat, plain Greek yogurt
US Customary - Metric
Instructions

  1. Drain tuna, and cut, chop or slice the veggies.

  2. Combine all ingredients in a medium sized bowl, and stir well, to fully mix all the veggies and spices with the tuna and non-fat Greek yogurt. Cover and refrigerate until ready to serve (can also be eaten immediately).

  3. To serve, place a rounded large scoop on a bed of chopped lettuce, or make into a sandwich, whichever way you want to enjoy this classic tuna salad. Cover and refrigerate any leftovers. Enjoy!

Nutrition Facts
Classic Tuna Salad
Amount Per Serving (1 (1/4 of total))
Calories 143 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 42mg14%
Sodium 540mg23%
Potassium 312mg9%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 25g50%
Vitamin A 460IU9%
Vitamin C 7.7mg9%
Calcium 39mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here is one more to pin on your Pinterest boards!Classic Tuna Salad is a filling, healthy, delicious entree salad that's Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!

 


May
2019

Glazed Butter Cake

categories: Cakes, Desserts
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Glazed Butter Cake is a yummy, easy tube pan cake that is completely covered with a sweet icing (also poked down into cake). This is a GREAT dessert!
Glazed Butter Cake is a yummy, easy tube pan cake that is completely covered with a sweet icing (also poked down into cake). This is a GREAT dessert!

Have you ever tried a glazed butter cake before? I had never tried one (or HEARD of one) before I made this recipe. Wow, what a treat, AND it’s fairly simple to make! That’s a winning combination, folks, and I’m confident you will love it, too!

I found the recipe on Pinterest via “Taste of Home” magazine. A reader found the original recipe in an old cookbook she bought at a garage sale, tried and submitted it. They published the recipe, and I’m glad they did! This is a great dessert to take to any gathering, potluck or brunch with a crowd, because it serves 16.

This glazed butter cake is fairly traditional in its list of ingredients- nothing uncommon. It is baked in a tube pan, and then inverted (turned upside down) onto a serving plate, and glazed.

Holes are poked into the top of the cake and sides, and then a sweet buttery sweet glaze is spread over the entire surface. The top is even glazed a couple more times, which allows the sweet glaze to drizzle down into the cake! YUM! Here’s how to make this dessert.

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

How To Make This Glazed Butter Cake

Preheat your oven to 350° F. Using an electric mixer (or stand mixer), cream together granulated sugar and butter until it is very creamy. I beat this mixture for 2-3 minutes.

Add 4 room temperature eggs, ONE AT A TIME, making sure to really beat the batter well, after adding each one. Once all the eggs are in, add the vanilla extract, and beat well.

Butter and granulated sugar are creamed together for the cake batter.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt until combined.

Alternate adding the flour and the buttermilk a little at a time to the butter mixture, continuing to beat the batter well after each addition.

Flour, baking powder, salt and baking soda are mixed to add to the cake batter.

Generously grease and flour a 10 inch tube pan (including the center part).  Spoon or pour the glazed butter cake batter into the prepared pan, and spread it out evenly.

Bake The Glazed Butter Cake

Bake the cake in a preheated 350° F. oven for approximately 55-70 minutes. Check it at 55 minutes, because oven temps vary greatly!

Batter for the butter cake is spread evenly in a tube pan before baking.

When done the cake should be a beautiful golden brown color on top. Test the cakes “doneness” by inserting a toothpick into the very middle of the cake.

If the toothpick comes out “clean”, then the cake is done. If not, stick it back in the oven for a few more minutes, and then check it again. Once done, transfer pan to a wire rack to cool.

To Remove Cake From The Pan

Place the cake pan on a wire rack, and let it cool for 10 minutes (important). After it has cooled, take a knife and gently run it around the edges of the cake (including center). This helps to loosen the cake from the pan.

Place a wire rack upside down over the top of the cake. Carefully, (holding both the rack and the cake pan), “flip” the cake and rack over, to invert the cake bottom side up onto the wire rack.

Now place a large piece of wax or parchment paper UNDER the wire rack. This will help catch drips when you glaze the cake. The photo below shows the cake BEFORE it has been flipped over.

The butter cake browns nicely while baking, then it cools before removing it from pan.

Make The Butter Sauce For The Glazed Butter Cake

While the cake cools, make the butter sauce. Place butter, sugar, and water in a small pan, and cook on medium heat only until the butter has melted. The sugar should also have dissolved.

Remove the sauce from the heat and stir in the vanilla and almond extracts.

How To Glaze The Butter Cake

Now you’re ready to put the glaze on. Poke holes all over the top of the butter cake. I used a chopstick to do this, but use whatever you have to do this.

Spoon (or pour) 1/4 of the sauce over the top and spread to cover. Let the sauce thicken while standing, then repeat the process on the top of the cake two more times.

Now poke holes into the sides of the cake. Use a pastry brush to “paint” on the glaze to cover the sides. Use all the remaining glaze to do this.

You will be very glad you have that paper underneath the cake, because some glaze will drip through or down the edges, and it will catch it.

Holes are poked in top and sides of cake, then a butter glaze is added.
Here is what the glazed butter cake looks like from the side.

When you are all done with the icing on the glazed butter cake, let it stand for awhile, to ensure all of that glaze firms up before serving!

To Serve The Cake

Once the glaze has firmed up, and cake has cooled completely, you are ready to serve. You can slice and eat the cake just as it is OR you can “pretty it up” to serve (we eat with our eyes first, right?)

TIP: Put a tiny wadded up ball of aluminum foil into the center hole of the cake to act as a filler. Top the glazed butter cake with fresh blueberries, raspberries and a sprig of mint. This colorful finishing touch makes the cake look quite beautiful when serving!

Fresh raspberries, blueberries & a mint sprig garnish the top of the glazed butter cake!
The cake is shiny from the butter glaze on the top and the sides.

Slice the cake into 16 servings, and serve with or without the fruit. If you look closely at the photo below, you can see traces of where the buttery sweet glaze permeated the cake through the holes poked on top!

A slice of glazed butter cake on a plate with fresh blueberries, raspberry and a mint sprig.

Another serving idea is to serve cake slices with fresh sliced strawberries (lightly sugared), a dollop of whipped cream and a mint leaf for garnish.

Think of it as an extra decadent strawberry shortcake on steroids! YUM! It adds even more color and flavor to this decadent dessert.

Glazed butter cake is served with strawberries and whipped cream, like a shortcake.

And there you have it! An absolutely delectable glazed butter cake, that can feed a crowd! Hope you will consider trying this delicious dessert. Pretty sure you will be glad you did!

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

Looking For More CAKE Recipes?

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

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

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Recipe Source: https://www.tasteofhome.com/recipes/blue-ribbon-butter-cake/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Glazed Butter Cake
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
 

Glazed Butter Cake is a yummy, easy tube pan cake that is completely covered with a sweet icing (also poked down into cake). This is a GREAT dessert!

Category: Dessert
Cuisine: American
Keyword: glazed butter cake
Servings: 16
Calories Per Serving: 416 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup butter , softened
  • 2 cups granulated sugar
  • 4 large eggs , at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
For Butter Sauce:
  • 1 cup granulated sugar
  • 1/2 cup butter , cubed
  • 1/4 cup water
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons almond extract
US Customary - Metric
Instructions

  1. Preheat oven to 350° F. Using an electric mixer (or stand mixer), cream together granulated sugar and butter until it is very light/creamy. I beat this mixture for 2-3 minutes. Add 4 room temperature eggs, ONE AT A TIME, making sure to really beat the batter well, after adding each one. Once all the eggs are in, add the vanilla extract, and beat well.

  2. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Alternate adding the flour and the buttermilk a little at a time to the butter mixture, continuing to beat the batter well after each addition. Generously grease and flour a 10 inch tube pan (including center part).  Spoon or pour batter into prepared pan, and spread out evenly.

  3. Bake at 350° F. for approximately 55-70 minutes. Check it at 55 minutes, because oven temps vary greatly! When done the cake should be golden brown on top. Test the cakes "doneness" by inserting a toothpick into the middle of the cake. If toothpick comes out "clean", cake is done. If not, stick it back in the oven for a few more minutes, then check again. Once done, transfer pan to a wire rack to cool.

  4. Let cake cool for 10 minutes (important). Take a knife and gently run it around the edges of the cake (including center). This helps loosen cake from pan. Place a wire rack upside down over top of cake. Carefully, (holding rack and cake pan), "flip" the cake and rack over, to invert cake, bottom side up, onto the wire rack. TIP: Place a large piece of wax or parchment paper UNDER wire rack. This helps catch drips when you glaze the cake.

  5. While cake cools, make the butter sauce (glaze). Place butter, sugar, and water in a small pan; cook on medium heat only until butter has melted and sugar is dissolved. Remove sauce from heat; stir in vanilla and almond extracts. Poke holes all over the top of the still warm butter cake. Spoon (or pour) 1/4 of the sauce over the top and spread to cover. Let the sauce thicken while standing, then repeat process on top of cake two more times (1/4 cup each time). Now poke holes into the sides of the cake. Use a pastry brush to "paint" on the glaze to cover sides. Use all remaining glaze to do this. Let cake cool completely (this will firm up the glaze). Garnish with fresh fruit, cut into slices, serve, and enjoy!

Nutrition Facts
Glazed Butter Cake
Amount Per Serving (1 slice)
Calories 416 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Cholesterol 100mg33%
Sodium 223mg10%
Potassium 94mg3%
Carbohydrates 57g19%
Fiber 1g4%
Sugar 38g42%
Protein 5g10%
Vitamin A 635IU13%
Calcium 45mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Glazed Butter Cake is a yummy, easy tube pan cake that is completely covered with a sweet icing (also poked down into cake). This is a GREAT dessert!


May
2019

Cowboy Candy (candied jalapenos)

categories: Appetizers, Canning And Preserving
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Cowboy Candy (also known as candied jalapenos) tastes great on cream cheese covered crackers (as an appetizer), or on grilled burgers or hot dogs! It’s easy to can them for long term storage.
Cowboy Candy (also known as candied jalapenos) tastes great on cream cheese covered crackers or burgers! It's easy to can them for long term storage.

The first time I heard of “cowboy candy”, I wasn’t sure that it was something I would enjoy. I like semi-spicy food, but didn’t know if I could handle candied jalapenos! Boy… was I wrong! It is definitely NOT too spicy at all, is actually sweet, and is a FABULOUS appetizer!

This recipe for cowboy candy is preserved for long term storage by canning it through a water bath process (only takes 15 minutes of cooking time).

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

How Much Cowboy Candy Does This Recipe Make?

The recipe as written below, makes 2 pints of this delectable treat, which comes out to about 64 Tablespoons of cowboy candy total!  One Tablespoon is a great topping for a cream cheese topped cracker, so you can see how a couple jars of cowboy candy will go far!

It is also very easy (and recommended) to double or triple this recipe, so you can have LOTS of jars of candied jalapenos in the pantry to serve as a quick fix appetizer! Guess what? Cowboy candy is also wonderful as a topping for grilled hamburgers or hot dogs! YUM!

So How Do I Make Cowboy Candy?

Prepare canning jars and water bath canner, according to USDA canning guidelines. Very basically, you will need to sterilize jars and flat lids, place a rack on the bottom of the canner (to keep jars off bottom), and bring the water in the canner to a simmer.

Thinly slice the jalapeno peppers. You “might” want to wear gloves for this part, but if you don’t, be sure to wash hands thoroughly after slicing, and do not rub your eyes… just sayin’.

Jalapeños are thinly sliced before adding them to the pan.

When I took these photos several years ago, I was ONLY making 2 pints, because it was my first time trying this particular recipe, and I wanted to make sure we liked the cowboy candy before making more.

Make The Sauce For The Cowboy Candy

In a large pan, bring the apple cider vinegar, sugar, mustard seed, garlic powder, turmeric, celery seed, and cayenne pepper to a boil, on medium heat. Once the mixture begins boiling, turn the heat down to low, and simmer the syrup for 5 minutes.

A syrup is made to sweeten and season the candied jalapeños.

Add all of the sliced jalapenos into the syrup, and stir to combine. Continue to cook the cowboy candy on low heat for 5 more minutes.

Thinly sliced jalapeños are added to and cooked in the thick syrup to make cowboy candy

Now the jalapeños are ready to begin canning process for long term storage.

Canning Jars Of Cowboy Candy For Long Term Storage

Divide the cowboy candy into the hot, sterilized canning jars. To do this, add the jalapenos first, then add any remaining liquid from the pan. Fill the jars, being sure to leave 1/4″ headspace on each jar. Insert a plastic utensil a couple of times into each jar, to remove any air bubbles. Wipe the jar rims with a moist towel or cloth to remove excess residue, add a prepared flat lid, and then add the screwband, tightening to fingertip tightness.

Place jars onto rack in canner and make sure there is enough simmering water to cover the top of each jar by 1-2 inches. Process the cowboy candy jars for 15 minutes, after the water comes to a gentle, rolling boil.

Jars are processed in a boiling water bath canner for 15 minutes.

Once you have finished canning the jars of cowboy candy, carefully remove each jar from the boiling water using canning tongs.

Place boiling hot jars onto a dish towel (placing them directly on counter could crack the jars due to temperature variances). Let the jars cool for at least 8 hours before disturbing them. Wipe jars clean, label them, test the seal to make sure the jars have sealed correctly, and store in pantry.

Here is a jar of cowboy candy after it has been canned for long term storage.

Serving Cowboy Candy As An Appetizer

If you want to serve these candied jalapenos as a wonderful appetizer or snack, simply spread some cream cheese (whipped or regular) onto a cracker, and top it with a Tablespoon of cowboy candy. Take a big bite, and enjoy!

The cowboy candy, served on top of a cream cheese covered cracker, is a great appetizer!

I really hope you will try this delicious recipe for cowboy candy!  It is SO GOOD when served as an appetizer (so easy, too), and is a delicious topping on a juicy hamburger or grilled hot dog! Have a wonderful day, and may God bless you as you journey through it!

Looking For Other Recipes For APPETIZERS?

You can find all of my appetizer AND canning recipes in the Recipe Index, located at the top of the page. A few favorite appetizer 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

Recipe Source: www.sbcanning.com/2010/10/cowboy-candy-check-this-out.html

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Cowboy Candy (candied jalapenos)
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Cowboy Candy (also known as candied jalapenos) tastes great on cream cheese covered crackers or burgers! It's easy to can them for long term storage.

Category: Appetizer, Canning and Preserving
Cuisine: Southwest
Keyword: cowboy candy
Servings: 2 pints
Calories Per Serving: 30 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound fresh jalapeños , sliced thin
  • 2/3 cup apple cider vinegar
  • 2 cups granulated sugar
  • 2 Tablespoons mustard seed
  • 1 Tablespoon garlic powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon cayenne pepper
US Customary - Metric
Instructions

  1. Prepare canning jars and water bath canner, according to USDA canning guidelines. Very basically, you will need to sterilize jars and flat lids, place rack in canner, and bring the water in the canner to a simmer.

  2. Thinly slice the jalapeño peppers. You "might" want to wear gloves for this part, but if you don't, be sure to wash hands thoroughly after slicing, and do not rub your eyes... just sayin'.

  3. In a large pan, bring the apple cider vinegar, sugar, mustard seed, garlic powder, turmeric, celery seed, and cayenne pepper to a boil, on medium heat. Once the mixture begins boiling, turn the heat down to low, and simmer the syrup for 5 minutes. Add all of the sliced jalapeños into the syrup, and stir to combine. Continue to cook the cowboy candy on low heat for 5 more minutes.

  4. Divide the cowboy candy into the hot, sterilized canning jars. To do this, add the jalapeños first, then add any remaining liquid from the pan. Fill the jars, being sure to leave 1/4" headspace on each jar. Insert a plastic utensil a couple of times into each jar, to remove any air bubbles. Wipe rims clean, then add the prepared flat lid and screwband. Tighten screwband to fingertip tightness. Place jars onto rack in canner and make sure there is enough simmering water to cover the top of each jar by 1-2 inches. Process jars for 15 minutes, after the water comes to a gentle boil.  Once you have finished processing the jars, carefully remove each jar from the boiling water using canning tongs. Place hot jars onto a dish towel (placing them directly on counter could crack jars due to temperature variances). Let jars cool for at least 8 hours before disturbing them. Wipe jars clean, label, and test the seal to make sure the jars have sealed correctly, and then store in pantry. Enjoy!

Nutrition Facts
Cowboy Candy (candied jalapenos)
Amount Per Serving (1 Tablespoon)
Calories 30 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 29mg1%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 70IU1%
Vitamin C 10.2mg12%
Calcium 2mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cowboy Candy (also known as candied jalapenos) tastes great on cream cheese covered crackers or burgers! It's easy to can them for long term storage.