The Grateful Girl Cooks!

26
Nov
2018

Moroccan Meatball Couscous Soup

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Moroccan Meatball Couscous Soup is a delicious, flavor-filled dish, with baked ground beef meatballs and pearl couscous, in a simple garlic/shallot broth.

A couple of weeks ago, I tried a new soup recipe that I recently found on Pinterest. The recipe was for a Moroccan meatball couscous soup, and I thought it sounded really interesting, due to the spices used in the tiny meatballs.

Do you like meatballs in soup? We do! One of our favorite soups with meatballs is my Albondigas Soup, which has traditional Southwestern flavors. I wasn’t too sure how this Moroccan meatball couscous soup (using pearl / Israeli couscous) would turn out, but thought I’d give this unique sounding soup a shot!

WOW! We LOVED this simple soup! Tiny meatballs, made with ground beef or lamb (I used ground beef), are mixed with a variety of Moroccan spices. The spices include turmeric, cinnamon, chili powder, curry powder, and several more.

Those little meatballs are baked, then added to a simple chicken or vegetable broth, which has been flavored with garlic and shallots. The end result? A wonderful tasting Moroccan meatball couscous soup that will knock your socks off! The soup is very easy to make – here’s how:

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

How To Make Moroccan Meatball Couscous Soup

The first thing you will need to do is preheat your oven to 375° F, and line a 13×9 inch baking sheet (with edges) with parchment paper. Place a rack in the middle of the oven.

Mix together the spices for the meatballs in a small bowl. Place the ground beef (or ground lamb) in a medium bowl. Add the spice mixture and tomato paste to the meat in the bowl. Mix thoroughly (with clean hands), until all ingredients are completely blended.

For each meatball, use a rounded teaspoon of meat. Roll meat between your hands to form a small meatball. Place meatballs onto the parchment paper lined baking sheet. Repeat until all the meat is gone. I ended up with 43 little meatballs out of this mixture.

Place meatballs into the oven (on the middle rack). Bake at 375° F. for 10-12 minutes, until they are fully cooked through. When done, remove baking sheet from oven, and set aside.

Preparing The Couscous

While the meatballs are baking, you can cook the Israeli (pearl) couscous. For this recipe the couscous is lightly “dry toasted” first, then cooked. Heat 2 teaspoons of olive oil on medium heat in a saucepan. Once the oil is hot (but not smoking), add the pearl couscous. Cook for 2 minutes, stirring occasionally while it lightly “toasts”. Lightly “toasting” the couscous, helps develop a slightly nutty flavor.

Add 1¾ cup water, and a tiny pinch of salt to the toasted couscous. Let the water come to a full boil. Once the water is boiling, reduce the heat to low, and cover the pan. Cook the couscous for approximately 8-10 minutes, or until the water has been fully absorbed. Remove pan from heat once done. Set aside.

Putting The Moroccan Meatball Couscous Soup Together

Heat 3 Tablespoons olive oil on medium high heat, in a large Dutch oven or soup pot. Add the minced garlic and 3 chopped shallots to the hot oil. Cook, stirring often, for one minute.

Add the chicken (or vegetable) broth to the pot, along with 2 more cups of water. Bring the liquid to a boil. Reduce the heat to low, and carefully add the meatballs and the cooked couscous to the hot broth.

Simmer the Moroccan meatball couscous soup (uncovered) on low heat for 10 minutes. See how nice and plump the pearl couscous is?

Time To EAT!

Once the Moroccan meatball couscous soup is finished cooking, remove the pot from the stove. Taste test the broth. If you find more salt or pepper is necessary to suit your taste, add it now. Ladle the hot soup into individual serving bowls. To serve, garnish each bowl of Moroccan meatball couscous soup with some chopped fresh flat leaf parsley.

That’s how simple it is to make this delicious soup! I wasn’t sure I was gonna like it at first (being honest), but my husband and I ended up loving it! The leftovers were fabulous for lunches, too! YUM.

I really do hope you will consider trying this scrumptious Moroccan meatball couscous soup recipe. You will be surprised at the wonderful flavors in the meatballs and in the broth! Have a wonderful day, friends.

Looking For More SOUP Recipes?

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Recipe Source: littlespicejar.com/moroccan-meatball-couscous-soup/

0 from 0 votes

Moroccan Meatball Couscous Soup

Prep Time

25 mins

Cook Time

20 mins

Total Time

45 mins

Moroccan Meatball Couscous Soup is a delicious, flavor-filled dish, with baked ground beef meatballs and pearl couscous, in a simple garlic/shallot broth.

Category: Main Dish, Soup

Cuisine: Moroccan

Keyword: Moroccan meatball couscous soup

Servings: 8

Calories Per Serving: 360 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Meatballs:

1½ pounds ground beef (or lamb)
2 Tablespoons tomato paste
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon curry powder
1/4 teaspoon turmeric
1/8 teaspoon nutmeg
1/8 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon black pepper

For Soup:

8 ounces Israeli (pearl) couscous
2 teaspoons olive oil ,for toasting couscous
3 Tablespoons olive oil ,for cooking shallots/garlic
8 cloves garlic ,minced
3 shallots , finely chopped
4 cups chicken broth ,may substitute vegetable broth
3¾ cups water , divided
chopped flat leaf parsley ,for garnish - optional

US Customary - Metric

Instructions

Preheat oven to 375° F, and place a rack in the middle of the oven. Line a 13x9 inch baking sheet (with edges) with parchment paper.
Mix spices for the meatballs in a small bowl. Place the ground beef (or lamb) in a medium bowl. Add the spice mix and tomato paste to the meat. Mix thoroughly (with clean hands), until completely blended. For each meatball, use a rounded teaspoon of meat. Roll meat between hands to form a small meatball (40-45 total). Place meatballs onto parchment paper lined baking sheet. Repeat until meat is gone. Place meatballs into oven (on middle rack). Bake at 375° F. for 10-12 minutes, until fully cooked through. When done, remove baking sheet from oven, and set aside.
While meatballs bake, cook the couscous. Heat 2 teaspoons of olive oil on medium heat in a saucepan. Once the oil is hot (but not smoking), add the pearl couscous. Cook for 2 minutes, stirring occasionally while it lightly "toasts". Add 1¾ cups of water and a pinch of salt to the toasted couscous. Let water come to a boil. Once boiling, reduce heat to low, and cover the pan. Cook couscous for approximately 8-10 minutes, or until the water has been fully absorbed. Remove pan from heat and set aside when done.
Heat 3 Tablespoons olive oil on medium high heat, in a large Dutch oven or soup pot. Add minced garlic and chopped shallots to the hot oil. Cook, stirring often, for one minute. Add the chicken (or vegetable) broth to the pot, along with 2 more cups of water. Bring liquid to a boil. Reduce the heat to low; carefully add meatballs and cooked couscous to the hot broth. Simmer the soup (uncovered) on low heat for 10 minutes. Once the soup is finished cooking, remove the pot from the heat. Taste test the broth. If you find more salt or pepper is necessary to suit your taste, add it. Ladle the hot soup into individual serving bowls. To serve, garnish each bowl of soup with chopped fresh flat leaf parsley. Enjoy!

Nutrition Facts

Moroccan Meatball Couscous Soup

Amount Per Serving (1 g)

Calories 360 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 5g31%

Cholesterol 57mg19%

Sodium 667mg29%

Potassium 449mg13%

Carbohydrates 24g8%

Fiber 1g4%

Protein 20g40%

Vitamin A 60IU1%

Vitamin C 10.1mg12%

Calcium 36mg4%

Iron 2.8mg16%

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

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

23
Nov
2018

Apple Pie Dessert Pizza

categories: Desserts

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Apple pie dessert pizza features a thin pizza crust, topped with apple pie filling, a brown sugar and oats streusel topping, drizzled with cinnamon icing. YUM!

My husband and I recently had homemade pizza for dinner. I made enough homemade pizza dough for two crusts (using this recipe).

Unfortunately we ended up only making ONE pizza. That meant I had a bunch of leftover pizza dough.

I wrapped the extra dough ball VERY TIGHTLY in plastic wrap (multiple times), to stop the dough from continuing to rise. We refrigerated the dough overnight.

Ready To POP!

The next day I had this BULGING ball of plastic wrapped pizza dough in my refrigerator begging for mercy! I’m not kidding! It looked like it would EXPLODE if I poked with a pin… ha ha.

THAT is how I came up with this idea to use the pizza dough to make an apple pie dessert pizza. Someone had to do it, BEFORE that silly dough ball exploded!

What To Do… What To Do

I knew I also had some home canned apple pie filling in our pantry, so I put my thinking cap on, and came up with this delicious apple treat!

The GOOD NEWS is that you can use store bought pizza dough and a small can of apple pie filling! This will save you lots of time, if you don’t want to make the dough yourself.

The recipe for apple pie dessert pizza is super easy to make, and tastes GREAT! Here’s how to make this yummy treat:

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

Make The Streusel Topping For The Apple Pie Dessert Pizza

The first thing to do is to make the streusel topping that will be used to top the apple pie dessert pizza. Place cold butter, all purpose flour, quick cooking oats and brown sugar in a medium sized bowl.

Use a pastry blender or two forks to cut the butter into the rest of the ingredients. When done, the butter should be about the size of peas. Set the topping aside until later.

How To Make The Apple Pie Dessert Pizza

Place the prepared pizza dough (enough for a single pizza) onto a lightly floured work surface. Roll the pizza dough out into a 12″ circle.

Fold the dough over in half, and place it onto a pizza stone, pizza pan or a large baking sheet. Carefully unfold the dough back into a circle shape..

Evenly spread the apple pie filling over the dough, leaving about an inch border around the edges bare.

Here is the apple pie dessert pizza, right after spreading out the apple pie filling. Remember to leave a 1″ border (without filling) around the edges.

Evenly distribute the streusel topping over the apple pie dessert pizza. You will want to cover all the fruit filling, but still leave the border edge slightly bare.

Cooking The Apple Pie Dessert Pizza

Place the apple pie dessert pizza into a preheated 400°F oven. Bake it on the middle rack for approximately 20 minutes. Oven temps vary quite a bit, so check it at about 18 minutes.

When done, the streusel topping should be golden brown, the filling will be bubbly, and the bottom crust will be golden brown, as well.

Transfer the apple pie dessert pizza to a wire rack or cutting board to cool completely. NOTE: Do not drizzle with the vanilla icing until the dessert pizza has completely cooled.

Make The Vanilla Icing For Drizzling On The Apple Pie Dessert Pizza

While the apple pie dessert pizza is cooling, you can make the simple vanilla icing. The icing will be drizzled over the dessert pizza, once cooled completely.

This icing is made by mixing together powdered sugar, apple juice (or water), cinnamon and vanilla until the mixture is smooth.

Once ready (and the pizza is completely cooled), drizzle the icing in any kind of pattern over the top of the pizza.

There’s really no rhyme or reason to this… just drizzle all the icing over the top. You can’t hurt it! Let the icing harden before slicing and serving the apple pie dessert pizza!

Ready To Slice And Serve!

Once the icing has firmed up, it’s time to slice this apple pie dessert pizza! I used a standard pizza cutter to slice the dessert into 12 slices.

The slices of apple pie dessert pizza are ready to eat You can eat it by either holding a slice (just like regular pizza) or by using a fork on a plate.

The combination of apple pie filling, with buttery cinnamon streusel topping on a thin crust can’t be beat! YUM!

Sure hope you enjoy this apple pie dessert pizza! It’s a fun way to serve your guests a delicious tasting apple pie treat!

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

Looking For MORE Apple Desserts?

You can find ALL of my dessert recipes in the Recipe Index at the top of the page. Some of my favorite dessert recipes using apples include:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Apple Pie Dessert Pizza

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Apple pie dessert pizza features a thin pizza crust, topped with apple pie filling, a brown sugar and oats streusel topping, drizzled with cinnamon icing. YUM!

Category: Dessert

Cuisine: American

Keyword: apple pie dessert pizza

Servings: 12

Calories Per Serving: 308 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Pizza:

1 batch Pizza Dough (enough for 1 medium pizza) (homemade dough or store bought- for 1 pizza
1 pint prepared apple pie filling

For Streusel Topping:

1/4 cup butter , cold
1/3 cup all purpose flour
1/2 cup quick cooking oats
1/2 cup brown sugar (light or dark)

For Glaze:

1 cup powdered sugar
2 Tablespoons apple juice or cider (may substitute water)
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract

US Customary - Metric

Instructions

Place cold butter, all purpose flour, quick cooking oats and brown sugar in a medium sized bowl. Use a pastry blender or two forks to cut the butter into the rest of the ingredients. When done, the butter should be about the size of peas. Set streusel topping aside until ready to use.
Place the prepared pizza dough (enough for a single pizza) onto a lightly floured work surface. Roll the pizza dough out into a 12" circle. Fold the dough over in half, and transfer it onto a pizza stone, pizza pan or a large baking sheet. Unfold the dough.
Evenly spread the apple pie filling over the dough, leaving about an inch border around the edges bare. Evenly distribute the streusel topping over the apple pie filling, leaving the border around the edge bare.
Place the apple pie dessert pizza into a preheated 400°F oven, on the middle rack. Bake for about 20 minutes. Oven temps vary, so check it at about 18 minutes. When done, the streusel topping should be golden brown, the filling will be bubbling, and the bottom crust will be light golden brown, as well. Transfer the pizza to a wire rack or cutting board to cool completely.
While pizza cools, make the icing, by mixing together the powdered sugar, apple juice (or water), cinnamon and vanilla until smooth. NOTE: Do not drizzle pizza with the icing until pizza has completely cooled. Drizzle the icing decoratively over the top of pizza. Let the icing harden before slicing and serving the apple pie dessert pizza! Enjoy!

Recipe Notes

NOTE: The caloric calculation for this dessert was made based on the use of a 13.8 ounce container (in the tube) of Pillsbury pizza dough for the crust. I used homemade pizza dough to make this dessert, as I acknowledge that a lot of people will use store bought pizza dough. Your calorie count will vary, based on the ingredients in the dough used.

Nutrition Facts

Apple Pie Dessert Pizza

Amount Per Serving (1 slice)

Calories 308 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Cholesterol 10mg3%

Sodium 305mg13%

Potassium 72mg2%

Carbohydrates 64g21%

Fiber 1g4%

Sugar 34g38%

Protein 3g6%

Vitamin A 140IU3%

Vitamin C 1.7mg2%

Calcium 14mg1%

Iron 1.5mg8%

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

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

19
Nov
2018

Southwestern Bacon Quiche

categories: Breakfast

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Bacon, jack cheese, green chiles, salsa, peppers, mushrooms and onions give this Southwestern Bacon Quiche in a flaky pie crust it’s fantastic flavor! YUM!

Do you enjoy quiche? I sure do. Quiche, to me, tastes great for lunch OR for breakfast! There are so many way to transform a traditional egg “custard” quiche.

Recently I had an open carton of heavy whipping cream open that I needed to use up. I decided to create a homemade quiche with the Tex-Mex flavors I love. This Southwestern bacon quiche is what I came up with, and it was absolutely FANTASTIC! We LOVED it!

I used my base recipe for quiche as my starting point, then added ingredients as I went, to give it some great flavor! I’m not kidding- this turned out to be a delicious quiche, and it is NOT too spicy (in case you were wondering)! NOTE: I made a homemade pie crust from scratch for this quiche. You can save time by using refrigerated pie pastry dough or buy a frozen deep dish pie crust (uncooked).

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

How To Make A Southwestern Bacon Quiche

The first thing to do is cook the chopped onions, mushrooms and red bell pepper in butter in a skillet on medium heat. Cook until the veggies have softened (approx. 3-4 minutes).

Add the chopped green chiles and minced garlic to the veggies in the skillet. Cook, stirring often, for an additional minute. When done, set aside to cool.

In a separate skillet, cook bacon until browned and crispy. I like to cut the bacon into very small strips with kitchen scissors (or knife). The bacon cooks faster this way. Once the bacon is browned and crispy, transfer the bacon crumbles to a paper towel to drain. Set aside.

Fill The Pie Crust

Place an uncooked deep dish pie crust (purchased/ handmade) into pie pan. Crimp the edges to form a crust. Prick the bottom and sides of the crust in several place with the tines of a fork. Place the shredded jack cheese in the unbaked crust, then add the crumbled bacon pieces.

After the bacon, add the cooked veggies (green chiles, garlic, mushrooms, onions, and red bell peppers). Evenly distribute the bacon and veggies around the quiche.

In a large bowl or measuring cup, whisk together the egg filling for the quiche. Carefully pour the egg filling over the Southwestern bacon quiche. The egg filling for the quiche will come almost to the top of the crust. Do not stir.

Baking The Southwestern Bacon Quiche

Carefully place the quiche into a preheated 425° F oven on the middle rack. Don’t let the filling slosh around- be slow and careful getting the quiche into the oven. Bake the quiche for 15 minutes, then turn the heat down to 300°F, and continue baking the Southwestern bacon quiche for another 35-40 minutes.

When done, the filling should be set in the middle, and the Southwestern bacon quiche should be golden brown on top. The filling will have puffed up considerably while baking. The top of the quiche will un-puff as it cools, and will settle a bit.

Transfer the hot Southwestern bacon quiche (still in the pie pan) to a wire rack to cool. Once it has cooled for about 15 minutes or more, it will slice and hold together better. Slice the Southwestern bacon quiche into 8 equal sized pieces, and serve! Store leftovers covered with plastic wrap in the refrigerator for up to 4 days.

When ready to eat the refrigerated leftovers, simply place a slice on a microwaveable dish in the microwave, heat it up, and you’re good to go!

I really hope you enjoy this absolutely delicious Southwestern bacon quiche! The quiche is creamy, filled with great veggies, and has a wonderful Tex-Mex flavor (but is not too spicy at all!). This quiche was served for dinner with a crisp green salad! We also enjoyed the leftovers for our lunch and breakfast the next couple of days!

Have a wonderful day! With Thanksgiving and Christmas right around the corner, why not have a great meal (like this quiche) ready for you to enjoy before or after a busy day?

Looking For More QUICHE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have several other absolutely delicious quiche recipes for you to enjoy, including:

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Recipe Source: My brain. My hungry brain.

0 from 0 votes

Southwestern Bacon Quiche

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

Bacon, jack cheese, green chiles, salsa, peppers, mushrooms and onions give this Southwestern Bacon Quiche in a flaky pie crust it's fantastic flavor!

Category: Breakfast

Cuisine: Southwestern

Keyword: Southwestern bacon quiche

Servings: 8 slices

Calories Per Serving: 468 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 unbaked deep dish pie crust
1 cup grated jack cheese
3 slices bacon (cooked crisp/ crumbled)
1/4 cup onion , chopped
3 large white mushrooms (roughly chopped)
1/4 cup red bell pepper (chopped)
2 Tablespoons diced green chiles (canned)
1/2 teaspoon minced garlic

For The Egg Filling

4 large eggs
2 cups heavy whipping cream
2 Tablespoons chunky salsa
3/4 teaspoon salt
1/4 teaspoon garlic powder

US Customary - Metric

Instructions

Melt butter in skillet on medium heat. Add chopped onions, mushrooms and red bell pepper to skillet. Cook until the veggies have softened (approx. 3-4 minutes). Add the chopped green chiles and minced garlic to the veggies in the skillet. Cook, stirring often, for an additional minute. When done, set aside to cool.
In a separate skillet, cook bacon until browned and crispy. Once bacon is browned and crispy, transfer the bacon crumbles to a paper towel to drain. Set aide.
Place an unbaked deep dish pie crust (purchased/ handmade) into 9" pie pan. Crimp the edges to form a crust. Prick the bottom crust in several place with a fork. Place the shredded jack cheese in the unbaked crust, then add cooked bacon pieces. Add cooked veggies. Evenly distribute the bacon and veggies around the quiche.
In a large bowl or measuring cup, whisk together the egg filling. Carefully pour egg filling over the quiche. It will come almost to the top of the crust.
Carefully place the quiche into a preheated 425° F oven on middle rack. Bake for 15 minutes, then turn the heat down to 300°F, and continue baking for another 35-40 minutes. When done, the filling should be set in the middle, and the quiche should be golden brown on top. The filling will have puffed up considerably while baking. The top of the quiche will un-puff as it cools, and will settle a bit.
Transfer the quiche (still in the pie pan) to a wire rack to cool. Once it has cooled for about 15 minutes, it will slice and hold together better. Slice quiche into 8 equal sized pieces, and serve! Store leftovers (covered) in the refrigerator for up to 4 days.

Nutrition Facts

Southwestern Bacon Quiche

Amount Per Serving (1 slice)

Calories 468 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 20g125%

Cholesterol 192mg64%

Sodium 550mg24%

Potassium 188mg5%

Carbohydrates 16g5%

Protein 10g20%

Vitamin A 1285IU26%

Vitamin C 8.2mg10%

Calcium 165mg17%

Iron 1.3mg7%

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

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

15
Nov
2018

Classic French Toast

categories: Breakfast

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It’s EASY to make classic french toast in about 10 minutes, using a few common ingredients! You’re gonna love this cinnamon flavored breakfast treat!

We LOVE French toast in our home! When I was growing up, it was always a big treat when my Mom would make classic french toast for our family. Usually we had cereal for breakfast, so it was only an occasional treat to enjoy this for our breakfast!

Classic French Toast is an incredibly EASY and quick breakfast to make! The recipe, as written, makes enough batter for three slices of French Toast. The ingredients are easily doubled or tripled, if cooking for more than one or two people.

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

A Very Brief History Of Classic French Toast

It’s interesting to note that although the French are given the applause for this dish (their name is in it, right?), the origins of classic French toast actually go back much further in history, even before France became a country!

Historic writings show that even back as far as the 5th century, the Roman Empire had a dish called “aliter dulcia”. Apparently the Romans would dip their stale bread into a milk mixture, and then fry it, with butter and oil. Even in medieval times, writings show that this type of “fried bread” was made to help reduce the amount of waste, due to stale bread.

French toast is called by many different names throughout the world. It is known as Spanish Toast, Nun’s Toast, German Toast, and in France they call it Pain Perdu. The popularity of this “Pain Perdu” (with eggs added in) spread through Europe and reached England in the 16th or 17th century and was given the name “French Toast”. The early settlers to America brought this dish with them from England, and now we have it here… Classic French Toast!

How To Make Classic French Toast

To make the batter for the French toast, place eggs, milk, cinnamon and vanilla extract into a large bowl (large enough to hold the slices of bread). Whisk the ingredients together until they are fully blended.

Place a slice of the bread you are using (I used brioche) into the batter. Use a fork (or your fingers) to carefully flip the bread to the other side, to fully coat all sides with the batter. Once the bread is coated, lift bread from the batter. Let the excess batter drip back into the bowl before placing the soaked bread in a hot skillet.

Cooking Classic French Toast

The classic French toast is then placed into a buttered, hot skillet on medium heat. Once the French toast is in the skillet, lightly sprinkle the top of each piece with additional cinnamon.

Spoon any of the remaining egg batter onto the top of each piece of French toast. I use a fork to pierce the top of the bread, which allows the egg mixture to soak into the bread.

Cook until the bottom of the bread is nice and golden brown. Carefully flip the bread over. Continue cooking the other side for another couple minutes until fully browned.

Serving Classic French Toast

Once the French toast is fully cooked through and nice and browned, remove the slices from the skillet and transfer to a serving plate. Butter each piece if desired. To serve, I usually drizzle pancake syrup on top, and then add sifted powdered sugar, to finish..

Using Other Breads For This Recipe

I’ve also made classic Trench toast using some of the Miracle Bread (a French bread loaf), made from scratch. The miracle bread classic French toast is shown in the photo below. French bread makes wonderful French Toast! Go figure!

I hope you will give this classic French toast a try. It has a bit more cinnamon than is typical, and we think the flavor is exceptional, because of it! If you enjoy this breakfast, be sure to check out my recipes for Baked Eggnog French Toast, Blueberry French Toast Cups, and Triple Berry French Toast Cups!

Thanks for taking the time to visit this website today. I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a fantastic day!

Looking For MORE Breakfast Recipes?

Here are a few favorite breakfast recipes. These and ALL of my recipes can be found in the Recipe Index at the top of the page.

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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0 from 0 votes

Classic French Toast

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

It's EASY to make classic french toast in about 10 minutes, using a few common ingredients! You're gonna love this cinnamon flavored breakfast treat!

Category: Breakfast

Cuisine: American

Keyword: french toast

Servings: 3 (total of 3 slices)

Calories Per Serving: 231 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For French Toast Batter:

2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
6 Tablespoons milk

For French Toast:

1 teaspoon butter (for skillet)
3 slices brioche bread (or bread of choice)
1/4 teaspoon cinnamon (for sprinkling)
powdered sugar (optional-for serving)
pancake syrup (optional-for serving)

US Customary - Metric

Instructions

To make the batter for french toast, place eggs, milk, cinnamon and vanilla extract into a large bowl (large enough to hold a slice of bread). Whisk ingredients together until they are fully blended.
Place a slice of the bread into the egg batter. Use a fork and carefully turn the bread to the other side, to coat all sides with the batter. Once the bread is coated, let excess batter drip back into the bowl before placing the soaked bread in a hot skillet.
Melt butter in a large skillet on medium heat. Place french toast into the buttered, hot skillet. Lightly sprinkle the top of each piece with additional cinnamon. Spoon any of the remaining egg batter onto the top of each piece of classic french toast. Use a fork to pierce the top of the bread, which allows the egg mixture to soak into the bread.
Cook french toast until the bottom of bread is nice and golden brown. Carefully flip the bread over. Continue cooking the other side for a couple minutes until fully browned.
Once the french toast is fully cooked through and browned, remove slices from the skillet and transfer to a serving plate. Butter the french toast, if desired. To serve, sift powdered sugar over the top, then drizzle pancake syrup on top. Enjoy!

Recipe Notes

NOTE: Caloric calculation does not include powdered sugar or pancake syrup (amount used can vary per person). Calculation was based on the use of brioche bread. Different breads will have different caloric calculations.

Nutrition Facts

Classic French Toast

Amount Per Serving (1 slice (w/out syrup/pwdr sugar))

Calories 231 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 6g38%

Cholesterol 190mg63%

Sodium 232mg10%

Potassium 85mg2%

Carbohydrates 18g6%

Sugar 1g1%

Protein 9g18%

Vitamin A 570IU11%

Calcium 73mg7%

Iron 0.9mg5%

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

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12
Nov
2018

Pumpkin Pie Spice Mix

categories: Mixes (spices, etc.), Tip Of The Day

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Do you need pumpkin pie spice mix for a favorite recipe this Fall? There’s no need to run to the store and buy it, when it’s SO EASY to make your own!

Have you ever been plowing through a recipe, making something you can hardly wait to try, and realize you are missing one of the main ingredients?

That was the case for me, recently. I was making pumpkin muffins, and must have glanced at the ingredient list too quickly. Halfway through making the recipe, I realized I was needing pumpkin pie spice mix, but I was out!

Uh Oh. I was in trouble. You just have to have pumpkin pie spice for PUMPKIN muffins! Years ago I had made my own pumpkin pie spice mix from scratch, but couldn’t find my recipe anywhere. OH NO! What to do, what to do?

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

Necessity Is The Mother Of Invention

I didn’t want to run all the way to the store and buy some, so I ended up making some homemade pumpkin pie spice mix! Then I remembered seeing a “recipe” for it on Pinterest recently.

Long story short- I found the ingredient list (thanks to Trish at “Mom On Timeout”), whipped up my own homemade pumpkin pie spice mix in under 5 minutes, and finished making some really delicious muffins! Yee Haw!

How To Make Pumpkin Pie Spice Mix

Today I thought I’d share the “how to’s” with you, in case you ever need this spice mixture and can’t get to the store!

The ingredients for pumpkin pie spice mix are simple. They consist of 5 spices: cinnamon, nutmeg, ground ginger, cloves, and allspice.

The spices are simply placed into a small bowl, and whisked together, until fully combined. EASY PEASY!

Once you have the pumpkin pie spice mix combined, transfer it into an airtight, covered container for convenient storage.

I use a pint sized canning jar for the mix, and the spice mix fills up half the jar. The plastic apples, leaves and pumpkins are just there to make plain ol’ pumpkin pie spice mix look PURTY! Ha Ha!

See? Shown below are the pumpkin chocolate chip muffins I used my homemade pumpkin pie spice mix to make!

These muffins have a perfect pumpkin spice flavor, thanks to my handy dandy homemade spice mix!! Crisis averted! Whew!

Uses For Pumpkin Pie Spice Mix

If stored in an airtight container, you can expect the pumpkin pie spice mix to keep its maximum flavor and effectiveness for about 6 months (or more, if you’re lucky).

You can use pumpkin pie spice mix for muffins, pie, pumpkin bread, coffeecakes, or other pumpkin themed recipes. It’s really handy to have around, especially during the holidays!

I hope you will try this recipe, and see for yourself just how handy and convenient it is to make this spice mix for yourself, in under 5 minutes! Homemade spice mixes can save you lots of money in the long run, by making them from scratch!

Have a great day, and I invite you to come back again soon for more family-friendly recipes. Take care!

Looking For More SPICE MIX Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice selection of recipes for spice mixes you may be interested in, including:

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Original recipe source: Trish, at https://www.momontimeout.com/homemade-pumpkin-pie-spice-recipe/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Pumpkin Pie Spice Mix

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Do you need pumpkin pie spice mix for a favorite recipe this Fall? There's no need to run to the store and buy it, when it's EASY to make your own!

Category: Spices

Cuisine: American

Keyword: pumpkin pie spice mix

Servings: 9 Tablespoons (approx. 1/2 cup)

Calories Per Serving: 11 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 Tablespoons cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cloves

US Customary - Metric

Instructions

Measure out spices into a small bowl, and whisk together, until fully combined, and any lumps are removed.
Place pumpkin pie spice mix into an airtight, sealed container for storage (I used a canning jar).
Store spice mix in pantry for up to 6 months, for maximum flavor and effectiveness.

Nutrition Facts

Pumpkin Pie Spice Mix

Amount Per Serving (1 Tablespoon)

Calories 11

% Daily Value*

Sodium 1mg0%

Potassium 17mg0%

Carbohydrates 2g1%

Fiber 1g4%

Vitamin A 10IU0%

Vitamin C 0.1mg0%

Calcium 30mg3%

Iron 0.3mg2%

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

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09
Nov
2018

Pumpkin Chocolate Chip Muffins

categories: Breads, Breakfast, Muffins

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Pumpkin chocolate chip muffins are a yummy Fall breakfast treat! Made with Greek yogurt and no oil, they are light, delicious, and easy to make!

Fall is here and pumpkins are everywhere you look! I decided to get in on the crazy pumpkin recipe trend. So, this past weekend I tried a new “lightened up” recipe for pumpkin chocolate chip muffins. This particular recipe for pumpkin chocolate chip muffins intrigued me, because no oil was used in it. There also was no granulated sugar, just a small amount of brown sugar. The recipe also called for Greek nonfat plain yogurt. Needless to say, I was very curious to try these muffins.

I only made a couple very slight tweaks to the original recipe. All purpose flour was used, instead of whole wheat flour, and regular chocolate chips were used, instead of miniature chips. The pumpkin chocolate chip muffins were incredibly quick and easy to make, and turned out GREAT! They have a slightly different texture than traditional pumpkin muffins, due to the tweaking of the ingredients. The great news is they still have ALL the flavor you would expect, with only 154 calories per muffin!

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

How To Make Pumpkin Chocolate Chip Muffins

The first thing to do is preheat your oven to 400°F. While the oven is preheating, place paper muffin liners into a standard sized (12 holder) muffin tin. Lightly spray paper liners with non-stick cooking spray.

Place pumpkin puree, Greek yogurt, brown sugar, eggs, and vanilla extract into a medium sized mixing bowl. Whisk these ingredients together to form a smooth batter.

In a separate bowl, whisk together the dry ingredients (flour, spices, and rolled oats). Add this dry mixture to the pumpkin batter in bowl. Stir the batter only until all ingredients have been combined. Be careful to NOT overmix!

Add chocolate chips, then fold them into batter.

Evenly divide filling into prepared paper muffin liners in pan. The batter will almost come to the top of the liners. Sprinkle the top of each muffin with a few more chocolate chips.

Time To Bake The Pumpkin Chocolate Chip Muffins

Bake the pumpkin chocolate chip muffins in preheated 400°F oven for approximately 15-17 minutes. To test for doneness, insert a toothpick into center of a muffin. If the toothpick comes out clean, the muffins are done.

Time to EAT!

Remove the muffin pan from oven. Carefully lift out pumpkin chocolate chip muffins, and transfer them to a wire rack to cool.

Pumpkin chocolate chip muffins can be served either warm or at room temperature (my preferred temp). Store leftovers in an airtight covered container. Here is a photo of the inside of one of the pumpkin chocolate chip muffins, after cooling down. The muffins are filled with flavor (and chocolate chips!).

I hope you enjoy these easy to prepare muffins! Each muffin, when prepared as written, have a total of approximately 154 calories. That’s pretty low in calories for such a great tasting muffin! Hope you enjoy these muffins…Have a GREAT day!

If You Enjoyed These Muffins, Read On!

We love muffins! Be sure and check out my other muffin recipes in the Recipe Index (at the top of the page). There are many delicious muffin recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original Recipe Source: https://buildyourbite.com/skinny-pumpkin-chocolate-chip-muffins/

0 from 0 votes

Pumpkin Chocolate Chip Muffins

Prep Time

10 mins

Cook Time

17 mins

Total Time

27 mins

Pumpkin chocolate chip muffins are a yummy Fall breakfast treat! Made with Greek yogurt and no oil, they are light, delicious, and easy to make!

Category: Breakfast, Snacks

Cuisine: American

Keyword: pumpkin chocolate chip muffins

Servings: 12 muffins

Calories Per Serving: 154 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup nonfat Greek plain yogurt
1 cup canned pumpkin puree
1/3 cup brown sugar
2 eggs
1 Tablespoon vanilla extract
1¼ cups all purpose flour (or whole wheat flour)
1/2 cup old fashioned rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup chocolate chips (reg. or mini)

US Customary - Metric

Instructions

Preheat oven to 400°F. While oven preheats, place paper muffin liners into a standard sized (12 holder) muffin tin. Lightly spray paper liners with non-stick cooking spray.
Place pumpkin puree, Greek yogurt, brown sugar, eggs, and vanilla extract into a medium sized mixing bowl. Whisk these ingredients together to form a smooth batter.
In a separate bowl, whisk together the dry ingredients (flour, rolled oats, pumpkin pie spice, baking powder, salt, baking soda). Add to pumpkin batter in bowl. Stir batter only until all ingredients have been combined. Be careful to NOT overmix! Add chocolate chips; fold them into batter.
Evenly divide filling into prepared paper muffin liners. Batter will almost come to top of the liners. Sprinkle the top of each muffin with a few chocolate chips.
Bake muffins in preheated 400°F oven for 15-17 minutes.To test for doneness, insert a toothpick into center of a muffin. If toothpick comes out clean, muffins are done. Remove muffin pan from oven. Carefully lift out muffins, and transfer to a wire rack to cool. Muffins can be served warm, or at room temperature. Store leftovers in sealed airtight container.

Recipe Notes

Caloric calculation was based on using all purpose flour (versus whole wheat).

Nutrition Facts

Pumpkin Chocolate Chip Muffins

Amount Per Serving (1 muffin)

Calories 154 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 29mg10%

Sodium 97mg4%

Potassium 147mg4%

Carbohydrates 26g9%

Fiber 1g4%

Sugar 12g13%

Protein 5g10%

Vitamin A 3235IU65%

Vitamin C 0.8mg1%

Calcium 64mg6%

Iron 1.4mg8%

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

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05
Nov
2018

Roast Cod with Garlic Bacon Butter

categories: Main Dishes, Seafood

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Roast Cod with Garlic Bacon Butter is pan-seared, then finished in the oven! The seasoned butter topped fish tastes amazing, and is ready in under 20 minutes!

Recently I found a recipe for roast cod on Pinterest that sounded good, so decided to make the dish for my husband and I. The part of the recipe that intrigued me was the seasoned garlic butter that topped the fish.

The original recipe called for a small amount of proscuitto to help flavor the garlic butter. When I made the roast cod, I didn’t have any proscuitto laying around my kitchen, begging to be used (story of my life).

However, I DID have bacon! Since everything is better with bacon, I decided to improvise! A strip of bacon was cut into tiny pieces, quickly fried until crisp, then drained. I used the bacon in place of the proscuitto, and BOOM! This was a FANTASTIC substitute!

Scroll Down For A Printable Recipe Cad At The bottom Of The Page

Make The Garlic Bacon Butter For Roast Cod

To make the garlic bacon butter, place the ingredients in a small bowl. The ingredients include softened butter, flat leaf parsley, garlic, shallots, Dijon mustard, crisp, cooked and crumbled bacon, flour, salt and pepper. Stir well, to combine ingredients.

Once the seasoned butter ingredients were combined, I added fresh squeezed lemon juice. Mix the butter once again to incorporate the juice, then set aside.

Prepare The Fish

Lightly season the skinless cod fillets on one side with salt and pepper. NOTE: The recipe, as written serves 4. However, I only cooked TWO pieces of cod for my husband and I, so my photos reflect that.

Heat canola (or vegetable oil) on medium high heat in a deep, large OVENPROOF skillet. I used a heavy cast iron skillet to cook the fish. Once the oil is very hot (but not smoking), add the fish. Cook the seasoned cod fillets for 4 minutes without disturbing. After 4 minutes, carefully turn fillets over with a spatula. Cook cod fillets for 1 more minute.

Tip For Cooking The Cod Fillets

TIP: The oils in the skillet may pop quite a bit, so you may find it helpful to use a splatter screen on top of the skillet to reduce any mess.

Continue Cooking The Cod

Flip fillets back over to the original side cooked (it should have the best color). Place a Tablespoon of the garlic bacon butter mixture on top of each piece of fish. Immediately put the ovenproof skillet and fish (uncovered) into a preheated 450°F oven. Roast cod in the oven for about 3 minutes, or until the fish is just cooked through. Remove pan with roast cod from oven.

Add any leftover garlic bacon butter to the hot skillet. It will melt, and you can spoon the sauce over the roast cod when serving, for extra flavor!

Time To Eat Roast Cod With Garlic Bacon Butter

The roast cod was served with a green salad and some garden peas on the side. Ooh, the garlic bacon butter topping on the roast cod gave so much FLAVOR to the fish!

My husband and I absolutely LOVED our dinner! The pan-seared, roast cod was cooked perfectly, flaked easily, and tasted incredible, thanks to that yummy garlic bacon sauce!

TIP: When serving, if you want to “garnish” the fish a bit more, you can always add a couple slices of lemon to “pretty it up”. It’s not necessary, but would add another pop of color to the dish!

It really was easy to make this roast cod with bacon garlic butter! Hope you will consider making this delicious seafood dish for those you love.

Want More Recipes Using Cod Fillets?

If you enjoy cooking with cod fillets, I’ve got a few others! I’m confident you will enjoy these recipes, too! They are very good, and are wonderful dishes that use this mild flavored fish.

Interested In More Recipes?

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Recipe Adapted From: Alfred Portale, for Coastal Living, Gotham Bar and Grill, New York City, at https://www.myrecipes.com/recipe/roast-cod-with-garlic-butter

0 from 0 votes

Roast Cod with Garlic Bacon Butter

Prep Time

10 mins

Cook Time

9 mins

Total Time

19 mins

Roast Cod with Garlic Bacon Butter is pan-seared, then finished in the oven! The seasoned butter topped fish tastes amazing, and is ready in under 20 minutes!

Category: Dinner, Seafood

Cuisine: American

Keyword: roast cod

Servings: 4

Calories Per Serving: 358 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Garlic Bacon Butter:

1/4 cup butter , softened
1 large garlic clove , peeled and minced
1½ Tablespoons flat leaf parsley
2 teaspoons minced shallots
1/2 teaspoon Dijon mustard
1 slice bacon , cooked till crispy, crumbled
1 Tablespoon all purpose flour
2 Tablespoons lemon juice , fresh squeezed
1/8 teaspoon Salt , to taste
1/8 teaspoon Black Pepper , to taste

For Cod

4 7 ounce pieces cod fillets , skinless
2 Tablespoons vegetable or canola oil
Lemon wedges (optional garnish)
Salt & pepper , to lightly season fish

US Customary - Metric

Instructions

Make Garlic Bacon Butter

Place the ingredients in a small bowl (softened butter, flat leaf parsley, garlic, shallots, Dijon mustard, crisp, cooked and crumbled bacon, flour, salt and pepper. Stir to combine ingredients well. Once combined, add fresh squeezed lemon juice. Mix butter once again to incorporate juice, then set aside.

Cook Cod Fillets

Preheat oven to 450°F. Lightly season skinless cod fillets with salt and pepper.
Heat canola (or vegetable oil) on medium high heat in a deep, large OVENPROOF skillet. Once oil is very hot (but not smoking), add the fish. Cook the cod fillets for 4 minutes without disturbing. After 4 minutes, carefully turn fillets over with a spatula. Cook cod fillets for 1 more minute. TIP: The oils in the skillet may pop quite a bit, so you may find it helpful to use a splatter screen on top of the skillet to reduce any mess.
Turn fillets back over to the original side cooked. Place a Tablespoon of garlic bacon butter mixture on top of each piece. Immediately put ovenproof skillet with fish (uncovered) into a preheated 450°F oven. Roast cod in oven for 3 minutes, or until the fish is just cooked through. Remove skillet from oven. Add any leftover garlic bacon butter to the hot skillet. It will melt, and you can spoon the sauce over the roast cod when serving, for extra flavor! Enjoy!

Recipe Notes

NOTES: If you wish to use proscuitto instead of bacon, use 1½ Tablespoons minced proscuitto (no need to cook).

Nutrition Facts

Roast Cod with Garlic Bacon Butter

Amount Per Serving (1 g)

Calories 358 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Cholesterol 119mg40%

Sodium 325mg14%

Potassium 830mg24%

Carbohydrates 2g1%

Protein 36g72%

Vitamin A 560IU11%

Vitamin C 6.8mg8%

Calcium 35mg4%

Iron 0.9mg5%

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

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01
Nov
2018

Traeger Roasted Chicken

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

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Traeger Roasted Chicken, well seasoned with a dry rub spice mix, is a great meal! Cooking whole chickens on a smoker/pellet grill couldn’t be easier!

My husband and I have enjoyed “getting to know” the Traeger grill he got for his birthday this past summer. We’ve made several items on it, including a smoked Pork Loin Roast, and a delicious dessert of Berry Cobbler. Both recipes were both amazing!

One of our favorite things we make often is Traeger roasted chicken. Whole chickens are covered with a dry spice rub mix, then the chickens roast, quite happily I might add, in the Traeger grill for about an hour, until done! It’s so easy to make chicken this way!

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

Making The Spice Rub For Traeger Roasted Chicken

The dry rub mix for Traeger roasted chicken is ridiculously easy to prepare. The spices are combined in a small bowl. Spices are mixed well, until all spices are fully incorporated. The spice rub recipe makes approximately 2 cups. You will only have to use a small PART of this to coat one chicken.

My recommendation is to go ahead and make up the whole batch, as written. After seasoning chicken(s), place remaining dry rub mix into an airtight bottle, and store in pantry. The spices will keep for at least 6 months, so you will have it handy, to use over and over! Guess what? This spice rub tastes fantastic on PORK, too!

Applying Spice Rub On The Traeger Roasted Chicken

Rinse and pat dry (with a paper towel) one or more whole chickens. Remove any giblets that may be inside the chicken cavity, and discard.

Cover the entire chicken generously with dry rub mixture, patting it into chicken to adhere. Sprinkle some into the cavity of the chicken, also. NOTE: You will definitely have some of the spice rub left over, which can be used for other recipes, or to coat about 4 more chickens).

Prepare Chicken To Roast Evenly

Tuck the tips of the chicken wings under the chicken, to hold in place. Tie the front legs of chicken together with cooking twine. NOTE: I didn’t have cooking twine available, so used some of my raffia, from crafting, to tie legs together. It worked perfectly!

The reason it is a good idea to tuck wings under chicken, and tie legs together, is that it helps the chicken cook more evenly. You can see in the photo below how the legs were tied. As always, when working with fresh poultry, wash your hands thoroughly with soap and water after handling chicken.

How To Roast Chicken On A Traeger Grill

When ready to begin, start the Traeger grill on SMOKE setting, with the lid OPEN, until the fire has ignited and is smoking (about 4-5 minutes). Set the temperature gauge to 375°. Close the lid. Let the Traeger preheat for 10-15 minutes. Add a small pan of apple juice (or cider) to the top rack of the grill. This helps to keep some flavorful steam circulating while roasting the chicken.

After grill has preheated, place the chicken directly on the grill grate. Cook at 375°F (with the lid closed) for approximately 60 minutes, or until the internal temperature reaches 165°F.

How To Test For Correct Temperature Of Traeger Roasted Chicken

To test for internal temperature, insert the temperature probe into the chicken in between the leg and the thigh joint. You will need to also check the internal temperature of a chicken breast, to ensure it also reaches an internal temp of 165°F once done. NOTE: If it looks like the chicken is starting to get blackened on top when near the end of the roasting time, lightly cover the chicken with aluminum foil, and continue cooking until done.

Remember, due to varying weights of chicken used, fluctuating temps on your grill, and how chilled the chicken is before adding it to the grill, your cooking time may be shorter or longer.

Okay, The Chicken Is Ready, Now What?

Once Traeger roasted chicken has reached an internal temp of 165°, remove them from the grill and place on cutting board or tray with rimmed edges (to catch any juices). Untie the chicken legs by slicing through and removing the cooking twine.

Let the chicken rest for about 10-15 minutes, before attempting to slice. This will allow the juices inside the meat time to redistribute throughout the chicken. Trust me, you WANT juicy chicken!

After your Traeger roasted chicken has rested for 10-15 minutes, it is time to slice, and serve!

And that is how easy it is to make Traeger Roasted Chicken! The meat turns out perfectly juicy and flavorful. You can eat it, as is, or use it in a variety of other recipes! Sure hope you will consider trying this easy recipe for Traeger roasted chicken! You’re gonna love it!

Looking For More TRAEGER Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of Traeger recipes you might be interested in, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: The recipe booklet that came with the purchase of our Traeger grill.
Dry Rub Source: https://www.thegratefulgirlcooks.com/dry-rub-spice-mix/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Traeger Roasted Chicken

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

Traeger Roasted Chicken, well seasoned with a dry rub spice mix, is a great meal! Cooking whole chickens on a smoker/pellet grill couldn't be easier!

Category: Dinner

Cuisine: American

Keyword: roasted chicken

Servings: 1 whole chicken

Calories Per Serving: 1987 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 pound fresh young chicken (1 whole) (between 3-4 pounds total)

For Dry Rub Mix:

1/3 cup dark brown sugar
1/2 cup smoked paprika
1/4 cup garlic powder
1/4 cup salt
2 Tablespoons black pepper
2 Tablespoons onion powder
1 Tablespoon cayenne pepper
1 Tablespoon ground cumin
1 Tablespoon dry mustard

US Customary - Metric

Instructions

Prepare Dry Rub Mix and Chicken

Make dry rub mix by combining all spices in small bowl. Stir or whisk well, to fully blend ingredients. Set aside.
Rinse and pat dry (with a paper towel) one or more whole chickens. Remove any giblets that may be inside the chicken cavity, and discard. Cover the entire chicken generously with dry rub mixture, patting it into chicken to adhere. Sprinkle some dry rub mix into the cavity of the chicken, also. Tuck the tips of the chicken wings under the chicken, to hold in place. Tie the front legs of chicken together with cooking twine. It's a good idea to do this, because it helps the chicken cook more evenly.

To Roast Chicken(s)

Start the Traeger grill on SMOKE setting, with the lid OPEN, until fire has ignited and is smoking (about 4-5 minutes). Set temperature gauge to 375°. CLOSE LID. Let grill preheat for 10-15 minutes. Add a small aluminum pan of apple juice (or cider) to the top rack of grill (this helps keep flavorful steam circulating while roasting). After grill has preheated, place chicken directly on the grill grate. Cook at 375°F (with lid closed) for about 60 minutes, or until internal temperature reaches 165°F.
To test for internal temperature, insert the temperature probe into the chicken in between the leg and the thigh joint. You will need to also check the internal temperature of a chicken breast, to ensure it also has reached 165° temp. NOTE: If it looks like chicken is starting to blacken on top near the end of roasting time, lightly cover chicken with aluminum foil; continue cooking until done.
Once chicken has reached an internal temp of 165°, remove from grill and place on cutting board or tray with rimmed edges (to catch any juices). Untie chicken legs by slicing through and removing cooking twine. Let chicken rest for 15 minutes (to let juices inside redistribute throughout meat). Slice and serve!

Recipe Notes

NOTE: Caloric calculation is an estimate for a WHOLE 3 pound chicken. Calorie counts will vary, due to pieces of chicken eaten, OR the total starting weight of the chicken.

Nutrition Facts

Traeger Roasted Chicken

Amount Per Serving (1 whole chicken)

Calories 1987 Calories from Fat 990

% Daily Value*

Fat 110g169%

Saturated Fat 29g181%

Cholesterol 489mg163%

Sodium 28832mg1254%

Potassium 3120mg89%

Carbohydrates 127g42%

Fiber 26g108%

Sugar 78g87%

Protein 135g270%

Vitamin A 29735IU595%

Vitamin C 17.6mg21%

Calcium 455mg46%

Iron 24.8mg138%

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

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29
Oct
2018

Spiralized Carrot Salad in Lemon Ginger Dressing

categories: Salads, Side Dishes, Vegetable Dishes

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Spiralized Carrot Salad in Lemon Ginger Dressing is a delicious, fresh veggie side dish! It is easy to make, using a vegetable peeler OR spiralizer!

This spiralized carrot salad is really delicious! The salad itself is made with fresh crispy carrots and flat leaf Italian parsley. An easy to make lemon ginger salad dressing is where the magic happens! Once “dressed”, this simple side salad shines!

If you have a spiralizer, you might also enjoy trying Sweet Potato Sage Noodles. It’s a nice, hot side dish that is also very simple to make!

Here are the directions to make this Spiralized Carrot Salad, and I really hope you enjoy this simple, great-tasting dish.

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

Do I Need A Spiralizer To Make This Carrot Salad?

Well, that’s the best part! You DO NOT have to own a special machine to make this dish! The salad can be made using a simple kitchen appliance called a spiralizer OR it can just as easily be made using a good old hand held vegetable peeler!

The salad tastes just as wonderful with long shreds of carrots as it does with curly spiralized carrots! YAY!

How To Make Spiralized Carrot Salad

The first thing to do is slice the ends off the fresh carrots. Once they are cut off, use a vegetable peeler to peel the carrots. Discard peels and end pieces. Easy!

Using A Spiralizer Appliance To Make This Salad

If you own a spiralizer, place the carrot in machine (with a fine shredding blade on it). Spiralize the carrots onto a plate or into a medium sized bowl.

Spiralizing carrots works best if you begin with large, wide carrots (at least 2 inches across).

Using A Vegetable Peeler To Make This Salad

If you do not own a spiralizer machine, no problem! Most people don’t! Simply use your hand held vegetable peeler to make long shreds of the carrots. Do this by peeling the length of the carrots to get nice long shreds.

To Make Lemon Ginger Salad Dressing

In a small bowl, mix together lemon juice, honey, lemon zest, ginger, minced garlic, rice wine vinegar and salt.

Once mixed, slowly drizzle in the olive oil, while whisking. Continue to whisk until the salad dressing has emulsified.

Prepare The Salad

Place the spiralized (or shredded) carrots into a serving bowl. Add roughly chopped flat leaf parsley, then stir to combine ingredients.

Pour the lemon ginger salad dressing over the spiralized carrot salad. Toss the salad, to ensure that all the carrots are covered with the salad dressing.

Once the spiralized carrot salad is covered with dressing, cover the dish with plastic wrap, and place in the refrigerator to chill.

TIP: For maximum flavor and best results, let the salad refrigerate for at LEAST 15 minutes!

Time to Eat The Spiralized Carrot Salad

When ready to serve the spiralized carrot salad, simply remove it from the refrigerator. Give it a final toss before dishing it up and eating!

This spiralized carrot salad is really GOOD! The fresh tasting lemon ginger dressing is a perfect flavor combination for this simple, crisp salad! The finished salad will keep for 1-2 days, if stored (covered) in refrigerator.

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

Interested In Other Side Salad Recipes?

If you enjoy a good side salad like we do, you might consider trying some of my other recipes. These side salad recipes include:

These and many other salads can be found in the Recipe Index, shown in the menu bar at the top of each blog post! I hope you will give this recipe for carrot salad a try, and as always, I trust you will enjoy it, as much as we do!

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Recipe Adapted From: http://girlinthelittleredkitchen.com/2015/06/spiralized-carrot-salad-with-lemon-ginger-dressing/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Spiralized Carrot Salad In Lemon Ginger Dressing

Prep Time

10 mins

Cook Time

0 mins

Refrigeration

15 mins

Total Time

25 mins

Spiralized Carrot Salad in Lemon Ginger Dressing is a delicious, fresh veggie side dish! It is easy to make, using a vegetable peeler OR spiralizer!

Category: Salad, Vegetable Dish

Cuisine: American

Keyword: spiralized carrot salad

Servings: 4

Calories Per Serving: 150 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 large carrots , peeled
1/4 cup flat leaf parsley , chopped

For Lemon Ginger Salad Dressing

1 large lemon (juice AND zest)
1 teaspoon honey
1 inch piece of ginger , peeled and finely minced
1 medium garlic clove , finely minced
1 Tablespoon rice vinegar
1/2 teaspoon salt
1/4 cup extra virgin olive oil

US Customary - Metric

Instructions

Slice the ends off the carrots. Use a vegetable peeler to peel the carrots. Discard peels and end pieces.

Using A Spiralizer

If you own a spiralizer, place the carrots, one at a time in machine (with a fine shredding blade on it). Spiralize the carrots onto a plate or into a medium sized bowl. Spiralizing carrots works best if you use large, wide carrots (at least 2 inches across).

Using Vegetable Peeler

If you do not own a spiralizer machine, no problem! Simply use a hand held vegetable peeler to make long shreds of the carrots. Do this by peeling the length of the carrots to get nice long shreds.

Make Salad Dressing

In a small bowl, mix together lemon juice, honey, lemon zest, ginger, minced garlic, rice wine vinegar and salt. Once mixed, slowly drizzle in the olive oil, while whisking. Continue to whisk until the salad dressing has emulsified.

Make Salad

Place the spiralized carrots into a serving bowl. Add roughly chopped flat leaf parsley, then stir to combine. Pour salad dressing over salad. Toss gently to coat salad completely. Cover dish with plastic wrap, and place in the refrigerator to chill. For maximum flavor, let the salad refrigerate for at LEAST 15 minutes. Once chilled, serve, and enjoy!

Nutrition Facts

Spiralized Carrot Salad In Lemon Ginger Dressing

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

Calories 150 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 1g6%

Sodium 330mg14%

Potassium 193mg6%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 4g4%

Vitamin A 9335IU187%

Vitamin C 8.2mg10%

Calcium 23mg2%

Iron 0.5mg3%

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

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

26
Oct
2018

English Muffin Mummy Pizzas

categories: Holidays!, Italian, Lunch - Quick and Easy

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Yum

English Muffin Mummy Pizzas are a perfect Halloween treat for kids (or adults)! They’re cute, yummy, and VERY EASY to make, with only a few ingredients!

With Halloween fast approaching, these English muffin mummy pizzas would be a FUN way to enjoy a quick lunch treat with the kids or grandkids! These EASY, tasty mini YUMMY MUMMY pizzas would be a fun project to do with your kids for Halloween! The kids can decorate their own English muffin mummy pizzas. What fun!

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

Halloween Memories

I remember how memorable it was when our two sons were little (they’re grown men now) and would get dressed up for Halloween festivities. They were always SO incredibly excited!

This would be a fun dinner to serve before going Trick or Treating, or to serve a group of kids at a Harvest Party! They will be talking about making their own MUMMY PIZZAS long after they’ve eaten them!

All YOU will need to do is a TINY bit of prep work (slice cheese and olives), let the kids decorate their pizzas, and then YOU can bake them! That’s it! Then, before you can say “FUNNY YUMMY MUMMY”, a “spooky” tasty lunch is served!

It’s EASY To Make English Muffin Mummy Pizzas!

The first thing you will need to do is split the English muffins in half. Place them on a parchment paper or silicone baking mat, cut side UP, on a 13×9 inch baking sheet.

Place a HEAPING Tablespoon of prepared pizza or spaghetti sauce onto each English muffin half. I used my homemade spaghetti sauce. Spread the sauce with a spoon, to cover the English muffin.

By the way, if you are ever interested in learning how to make homemade English muffins, my recipe is right here.

Since we ALL KNOW that mummies have eyes (right?), the next thing to do is slice the pimento-stuffed green olives into “eyeballs”. Position them toward the top of the English muffin mummy pizza.

The next thing to do is position thin strips of mozzarella cheese on top, as if wrapping a mummy. This is where the kids can really get creative! I used string cheese sticks, and carefully cut them into strips.

However, you can definitely use packaged mozzarella slices, or mozzarella slices cut from a large mozzarella ball (and then trimmed), to make this work for you. Best width is 1/4″.

Once the English muffin mummy pizzas are decorated and “mummified”, they are ready to put into the oven and bake!

Baking English Muffin Mummy Pizzas

Place the baking sheet in a preheated 400°F oven. The yummy mummies will need to bake between 8 and 12 minutes. They are done when the cheese has melted, and the muffins are heated through. Remove the baking sheet from the oven.

TIP: Let the English muffin mummy pizzas cool for a little bit before serving (especially to kids), because they will be very hot!

Here’s an up close photo of my English muffin mummy pizzas. I made the strips of cheese a bit wider than the recommended 1/4″ size, so a lot of the cheese melted together.

I think the pizza on the far left ended up looking a bit like Santa Claus, now that I think about it. Hmmm. Wrong season… wait your turn, Santa!

Here’s hoping your family enjoys these cute little English muffin mummy pizzas! My hubby and I, (who are most definitely “big kids”) really do!

If you enjoy this cute treat, be sure and check out my recipes for Stuffed Jack O’ Lantern Peppers and Peanut Butter Rice Krispie Pumpkins! They are so cute, easy to make, and the kids will love them, too!

Have a GREAT day, and don’t forget- you can find ALL of my recipes in the Recipe Index, located at the top of the page.

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Recipe Adapted From: https://www.veggiessavetheday.com/english-muffin-pizzas

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

English Muffin Mummy Pizzas

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

English Muffin Mummy Pizzas are a perfect Halloween treat for kids (or adults)! They're cute, yummy, and VERY EASY to make, with only a few ingredients!

Category: Lunch

Cuisine: Italian

Keyword: English muffin mummy pizzas

Servings: 4 (2 halves each)

Calories Per Serving: 211 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 English muffins , split in half
6 Tablespoons pizza or spaghetti sauce , HEAPING Tablespoons
8 green pimento-stuffed olives
3 low fat mozzarella string cheese sticks SEE NOTE BELOW

US Customary - Metric

Instructions

Preheat oven to 400°F. Split English muffins in half. Place them on parchment paper or silicone baking mat, cut side UP, on a 13x9 inch baking sheet.
Place a HEAPING Tablespoon of prepared pizza or spaghetti sauce onto each English muffin half. I used my homemade spaghetti sauce. Spread the sauce with a spoon, to cover muffin.
Slice the pimento-stuffed green olives into "eyeballs". Position the sliced olives toward the top of the pizza.
Position (layer) thin strips of mozzarella cheese on top, as if wrapping a mummy. Once decorated, they are ready to cook!
Place the baking sheet in a preheated 400°F oven. The mummy pizzas will need to bake between 8 and 12 minutes. They are done when cheese has melted, and the muffins are heated through. Remove baking sheet from oven. Let pizzas cool for a little bit before serving (especially to kids), because they will be very hot! Enjoy!

Recipe Notes

NOTE: If using string cheese, carefully cut them into strips to fit. You can also use packaged mozzarella slices, or slices from a large mozzarella ball. Recommendation is to slice mozzarella cheese strips 1/4" wide .

Nutrition Facts

English Muffin Mummy Pizzas

Amount Per Serving (1 )TWO halves))

Calories 211 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Cholesterol 11mg4%

Sodium 671mg29%

Potassium 149mg4%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 1g1%

Protein 9g18%

Vitamin A 130IU3%

Vitamin C 1.6mg2%

Calcium 52mg5%

Iron 0.7mg4%

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

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