The Grateful Girl Cooks!

15
Nov
2018

Classic French Toast

113 Shares

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?

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

You Can Also Find Me On Social Media:

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

0 from 0 votes

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.

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

12
Nov
2018

Pumpkin Pie Spice Mix

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

14 Shares

Pin14

Yum

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:

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

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.

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

09
Nov
2018

Pumpkin Chocolate Chip Muffins

categories: Breads, Breakfast, Muffins

12 Shares

Pin12

Yum

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.

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

05
Nov
2018

Roast Cod with Garlic Bacon Butter

categories: Main Dishes, Seafood

54 Shares

Pin54

Yum

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?

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

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.

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

01
Nov
2018

Traeger Roasted Chicken

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

16.3K Shares

Pin16.3K

Yum

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.

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

29
Oct
2018

Spiralized Carrot Salad in Lemon Ginger Dressing

categories: Salads, Side Dishes, Vegetable Dishes

76 Shares

Pin76

Yum

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!

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: 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

22 Shares

Pin22

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!

22
Oct
2018

Streusel Topped Peach Galette

categories: Desserts, Pies/Tarts

22 Shares

Pin22

Yum

It’s EASY to make this streusel topped peach galette, featuring fresh peach and cinnamon filling, a buttery crumb topping, all in a free form, flaky pie crust!

If you love the taste of fresh peach pie, but don’t like to mess with forming and crimping the edges on a traditional pie crust, may I suggest making a peach galette? Guess what? It’s baked ON a baking sheet, instead of IN a pie pan!

Rustic looking, and delicious, this easy to prepare dessert can be made with minimal effort! You can make your own homemade pie crust dough, or to save time you can purchase it! The pie crust dough is slightly wrapped, up and around the yummy pie filling, then topped with crumbly streusel, then baked. It’s SO EASY! Here’s how to make a peach galette:

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

Prepare Pastry Dough For Peach Galette

To prepare the pie dough “crust”, first roll out pastry dough to a 10 inch circle on a lightly floured surface. You can use homemade pie crust dough or purchased pie dough. There is no need to trim the edges , because a “rustic” look is perfect! Fold the dough circle in half, and carefully transfer dough to the middle of a 13×9 inch baking sheet. Set aside.

Make The Streusel Topping

In a small mixing bowl, combine flour, brown sugar, cinnamon, and cold butter. Cut in the butter, using a pastry blender or two forks. Cut the butter in until the mixture is crumbly and the butter has been reduced to the size of peas. Stir in chopped pecans (or walnuts). Set aside.

Prepare The Peach Filling

In a large mixing bowl, mix together peeled, thinly sliced fresh peaches, granulated sugar, flour, cinnamon, and lemon juice. Stir gently, to combine. This is the filling for the peach galette. NOTE: If you are using frozen peaches, make sure they are not packed in syrup. Thaw peach slices completely, before using.

To Assemble Peach Galette

First, place the peach filling into the center of crust, slightly mounding up in middle. Be sure to leave about a 2-3 inch rim of BARE crust all around the edges of the dough.

The next thing to do is evenly distribute all of the streusel topping over the peach filling. Mound this up in the middle, as well.

Gently pull the crust up and slightly over the edges of pie/streusel filling. This will form a roughly shaped “crust” that holds the peach galette filling in.

The beauty of making a galette like this is you do NOT have to form a pretty “crust” and crimp the edges like a typical pie in a pie pan. This method is much easier, and makes the finished dessert look a bit more rustic!

Bake The Streusel Topped Peach Galette

Place the peach galette into a 425°F preheated oven. Bake for approx. 30-35 minutes, or until streusel topping and crust are golden brown. When done, the pie filling should also be cooked through and bubbly. Remove baking sheet from oven to a wire rack.

Time To Enjoy The Streusel Topped Peach Galette

Let the galette cool on the baking sheet for 10-15 minutes, before slicing or transferring to a serving plate.

Serve the peach galette as is, or top each slice with a scoop of vanilla ice cream. Whether you serve this dessert “plain”, or “a la mode”… either way tastes fantastic! Hope you will enjoy the flaky crust, fresh fruit filling, and the buttery streusel topping on this delicious dessert!

I hope you enjoy this delicious tasting peach galette! We sure did! It was all I could do to keep my husband out of it, because it was so good… ha ha! Have a wonderful day, and please come back again soon!

Looking For More Recipes Featuring PEACHES?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some absolutely wonderful recipes featuring peaches, 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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Streusel Topped Peach Galette

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

It's EASY to make this streusel topped peach galette, featuring fresh peach and cinnamon filling, a buttery crumb topping, all in a free form, flaky pie crust!

Category: Desssert

Cuisine: American

Keyword: peach galette

Servings: 6

Calories Per Serving: 517 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 9" pie crust dough , homemade or purchased

For Peach Filling:

2½ cups sliced, peeled peaches (approx 3 large) , see NOTE below
1/3 cup granulated sugar
2 Tablespoons all purpose flour (heaping Tablespoons)
1/2 teaspoon ground cinnamon
2 teaspoons fresh squeezed lemon juice

For Streusel Topping:

1 cup all purpose flour
1/2 cup brown sugar , packed
1/2 teaspoon cinnamon
1/4 cup pecans (or walnuts) , chopped
½ cup butter (very cold) (1 stick)

US Customary - Metric

Instructions

Preheat oven to 425°F.
PREPARE CRUST: Roll out pastry dough to a 9-10 inch circle on a lightly floured surface. You can use a homemade pie crust dough or purchased one. There is no need to trim the edges. A "rustic" look is perfect! Fold dough in half, and carefully transfer dough to the middle of a 13x9 inch baking sheet. Unfold dough. Set aside.
PREPARE PEACH FILLING: In a large mixing bowl, mix together peeled, thinly sliced peaches (thawed and drained, if using frozen), granulated sugar, flour, cinnamon and lemon juice. Stir gently, to combine.
MAKE STREUSEL TOPPING: In a small mixing bowl, combine flour, brown sugar, cinnamon, and cold butter. Cut in butter using a pastry blender or two forks. Cut the butter in until the mixture is crumbly and the butter has been reduced to the size of peas. Stir in chopped pecans (or walnuts). Set aside.
ASSEMBLE GALETTE: Place the peach pie filling into the center of crust, slightly mounding up in middle. Be sure to leave about a 2-3 inch rim of BARE crust all around edges. Evenly distribute all of the streusel topping over peach filling, mounding up in the middle, also. Gently pull the crust up and slightly over the edges of pie/streusel filling, to form a roughly shaped "crust" that holds the filling in.
BAKE GALETTE: Place galette into preheated oven; bake for approx. 30-35 minutes, or until streusel topping and crust are golden brown. Pie filling should be cooked through and bubbly. Remove pan from oven to wire rack. Let galette cool (on baking sheet) for 10-15 minutes, before slicing (or transferring to serving platter. Serve as is, or with a scoop of vanilla ice cream. Enjoy!

Recipe Notes

NOTE: May use frozen peach slices, packed without syrup. Thaw completely and drain, before preparing filling.

Nutrition Facts

Streusel Topped Peach Galette

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

Calories 517 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 12g75%

Cholesterol 41mg14%

Sodium 257mg11%

Potassium 213mg6%

Carbohydrates 68g23%

Fiber 3g13%

Sugar 35g39%

Protein 5g10%

Vitamin A 682IU14%

Vitamin C 5mg6%

Calcium 35mg4%

Iron 2mg11%

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

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

19
Oct
2018

Apple Cider Bundt Cake

categories: Breakfast, Cakes, Desserts

2.8K Shares

Pin2.8K

Yum

You’ll love Apple Cider Bundt Cake! It’s an easy, delicious Fall dessert or coffeecake with apple cider, grated apples, cinnamon, nutmeg, and a cinnamon sugar topping.

Have you ever had apple cider doughnuts, covered with cinnamon sugar coating? Well, they are DELICIOUS, and this Apple Cider Bundt Cake tastes a LOT like them! YUM!

This recipe was one I found online from Betty Crocker (you know… good ol’ Betty!). The base for this cake is a basic “super moist” yellow cake mix. Using a boxed cake mix is not only convenient, it makes this recipe incredibly EASY to make!

Made with apple cider, shredded tart apples, and the warm seasoning of cinnamon and nutmeg, this delicious, flavor-filled apple cider bundt cake absolutely screams “AUTUMN!”.

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

How To Make Apple Cider Bundt Cake

Making this apple cider bundt cake couldn’t be easier! Preheat your oven to 350° F. Spray a standard size (12 cup) bundt cake (or tube cake) pan with non-stick spray, then coat with flour.

Place yellow cake mix, melted butter, apple cider, eggs, cinnamon and nutmeg in a large mixing bowl. Beat for 2 minutes with an electric mixer on medium speed. Scrape the bowl occasionally, to incorporate all ingredients into batter.

Peel, then grate or shred 2 medium tart apples (I used Granny Smith). Add the shredded apple to the bowl with the apple cider bundt cake batter. Stir well, to fully combine.

Bake The Apple Cider Bundt Cake

Pour the batter into the greased and floured bundt pan. Bake at 350° for 35-40 minutes, or until golden brown on top and a toothpick inserted into the middle of the cake comes out clean.

Remove the cake from the oven. Let it “rest” for about 20 minutes on a wire rack, to cool slightly.

While the cake is cooling, melt butter in a small dish or pan. Combine sugar and ground cinnamon in a separate small dish. You will use these to top the apple cider bundt cake, once it is removed from pan.

After the apple cider bundt cake has cooled for about 20 minutes, run a spatula (or metal butter knife) around the edges of the bundt pan, to help loosen the cake from the pan.

To Finish The Apple Cider Bundt Cake

Once loosened from pan, place a large plate over top of pan. Holding pan securely to the plate with both hands, quickly invert (turn upside down) the cake. It should release easily from the bundt pan. Place cake on a wire rack.

TIP: It is very helpful to place a large piece of parchment or wax paper UNDER the wire rack to catch drips. Use a pastry brush and completely cover the top, middle ring, and sides of the cake with melted butter. Make sure to use ALL of the melted butter.

Sprinkle (and press) 2/3 of the cinnamon sugar mixture (save the rest for later) onto the top, sides, and middle ring of the apple cider bundt cake.

I found it helpful to hold my hands right up next to the sides of the cake when I added the cinnamon sugar to the sides, to catch any that falls.

Let the bundt cake stand and rest for another 20 minutes after first application of cinnamon sugar mixture.

Apply The Second Coating Of Cinnamon Sugar Mixture

After 20 minutes, sprinkle the top and sides again with the remaining 1/3 cup of the cinnamon sugar mix. Press the mixture into the cake with your fingers.

See the butter drips and cinnamon sugar underneath the apple cider bundt cake? That’s why it is helpful to put a piece of parchment or wax paper underneath. It will make your cleanup so EASY!

Let the cake cool completely once done. This is how it looked after it had cooled for about an hour. Oh my goodness!

It’s very dangerous to have such a delicious cake sitting around our home, since it is only my husband and I. Neither of us need to eat an ENTIRE cake, right?

I ended up taking plates with slices of this delicious apple cider bundt cake on it, to four of our neighbors homes, so they could all enjoy it, too!

Time To Eat!

The cake cuts very easily, once cool. Here is a slice of it on a plate, to show you what it looks like on the inside. Can you see the shredded apple in the photo below? I sure can!

All that’s left to do is pour a cup of tea or coffee, and sit down at the table with a nice slice of delicious Apple Cider Bundt Cake! Grab your fork – this coffeecake is DELICIOUS!

We truly enjoyed this apple cider bundt cake! The flavors I associate with fall (apples, cinnamon, and nutmeg) are integral to this coffeecake, which can double as a dessert too, if you want! Hope you will give it a try… pretty sure you won’t be disappointed! Have a GREAT day!

Looking For Other Coffeecake Recipes On This Blog?

Be sure and check out these delicious coffeecake recipes:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original Recipe Source: https://www.bettycrocker.com/recipes/apple-cider-doughnut-cake/7d9dadd5-834d-469e-9485-3356d8f028c4

0 from 0 votes

Apple Cider Bundt Cake

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

You'll love Apple Cider Bundt Cake! It's an easy, delicious Fall dessert or coffeecake with cider, grated apples, cinnamon, nutmeg & a cinnamon sugar topping.

Category: Breakfast, Dessert

Cuisine: American

Keyword: apple cider bundt cake

Servings: 12

Calories Per Serving: 302 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cake:

1 box yellow cake mix
3/4 cup apple cider
4 eggs
1/2 cup butter , melted
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup shredded, peeled tart apples (I used 2 medium Granny Smith)

For Topping:

3 Tablespoons butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon

US Customary - Metric

Instructions

Preheat your oven to 350° F. Spray a standard size (12 cup) bundt cake (or tube cake) pan with non-stick spray, then coat with flour.
Place yellow cake mix, melted butter, apple cider, eggs, cinnamon and nutmeg in a large mixing bowl. Beat for 2 minutes with an electric mixer on medium speed. Scrape the bowl occasionally, to incorporate all ingredients into batter. Peel, then grate 2 medium tart apples. Add the shredded apple to the batter. Stir well, to fully combine.
Pour the batter into generously greased and floured bundt pan. Bake at 350° for 35-40 minutes, or until golden brown on top and a toothpick inserted into the middle of cake comes out clean. Remove cake from oven. Let it "rest" in pan for 20 minutes on a wire rack, to cool slightly.
While cake is cooling, melt butter in a small dish or pan. Combine sugar and ground cinnamon in a separate small dish. Set aside.
After cake has cooled, run a spatula (or metal butter knife) around edges of the bundt pan, to help loosen cake from pan. Once loosened, place a large plate over top of pan. Holding pan securely to the plate with both hands, quickly invert (turn upside down) the cake. It should release easily from bundt pan. Place cake on wire rack. TIP: It is very helpful to place a large piece of parchment or wax paper UNDER the wire rack to catch drips.
Use a pastry brush and completely cover the top and sides of the cake with melted butter. Use ALL of the melted butter. Sprinkle 2/3 of cinnamon sugar mix (save the rest for later) onto the buttered top, sides, and middle ring of cake, pressing it onto the cake. It's helpful to hold hands right up next to the sides of cake when adding cinnamon sugar, to catch any that falls. Let cake rest for another 20 minutes. After 20 minutes, sprinkle top and sides of cake again with remaining cinnamon sugar mix. Press mixture into the cake with fingers.
Once done, let cake cool completely, then slice and serve! Enjoy!

Recipe Notes

NOTE: I used Betty Crocker Super Moist Yellow Cake Mix for this recipe.

Nutrition Facts

Apple Cider Bundt Cake

Amount Per Serving (1 slice)

Calories 302 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g44%

Cholesterol 82mg27%

Sodium 427mg19%

Potassium 66mg2%

Carbohydrates 43g14%

Fiber 1g4%

Sugar 25g28%

Protein 3g6%

Vitamin A 410IU8%

Vitamin C 0.6mg1%

Calcium 108mg11%

Iron 1.2mg7%

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

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

15
Oct
2018

How To Cook Spaghetti Squash

categories: Tip Of The Day, Vegetable Dishes

56 Shares

Pin55

Yum1

This easy tutorial for how to cook spaghetti squash makes it simple to prepare this vegetable dish, which can also be used as a substitute for pasta!

Fall is upon us, and winter squash is everywhere! Grocery stores, gardens, and farmer’s markets are proudly displaying these “winter” vegetables, including the humble, yet versatile spaghetti squash!

Do you enjoy spaghetti squash? It has an interesting history, which can be read here. It is known for being low carb and low calorie. Spaghetti squash is often used as a substitute for pasta in various dishes. One of my favorite ways to use spaghetti squash is in Spaghetti Squash Italiano… yum!

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

How To Cook Spaghetti Squash

It’s actually very easy to cook spaghetti squash. The most common way to prepare it is to bake (or roast) it in an oven until tender, then pull the spaghetti like strands away from the peel once done. The first thing you will need to do is cut the spaghetti squash in half, from top to bottom (lengthwise) with a very sharp knife. Since the squash is very firm before baking, you will need to be extremely careful when cutting!

Once the squash has been cut into halves, scoop out the seeds and stringy flesh inside using a spoon. You can discard the seeds, or roast them (similar to pumpkin seeds). If you’d like to roast the seeds, check out my blog post showing how to do that HERE.

Once the spaghetti squash has been cleaned out, place them cut side DOWN, in a 9×13 baking dish. Pour enough water in the dish to just cover the bottom of the pan. The water will help to create steam, which will help cook and tenderize the squash!

Time To Bake The Spaghetti Squash

Cover the baking dish with aluminum foil. Place the covered baking dish in a preheated 400° oven. You will need to bake it between 35 and 45 minutes, depending on the size of the squash.

Check the squash to test for tenderness after about 30 minutes. You will know the spaghetti squash is done baking if you can EASILY pierce the skin through to the flesh with a fork. If it is still a bit firm, cover, place it back into the oven and continue cooking for another 15 minutes or so.

After The Squash Has Finished Baking

Once done, remove the spaghetti squash from the oven. Turn each of the squash halves over. Using a fork, gently pull the squash strands from side to side. The “noodles” should pull away from the peel. Make sure to pull across the width (not top to bottom) of the squash… that way the “noodle strands” will be a bit longer.

Pull all the spaghetti squash out from the outer shells. When done, the “shells” will look like this! The empty shells can also be used to serve the spaghetti squash! Simply place the “noodles” back into empty shell after seasoning with desired toppings.

And there you have it! You just found out how to cook spaghetti squash! You will end up with several cups of it, to use however you wish! Cooked spaghetti squash will also keep for 4-5 days, if refrigerated in an airtight container!

What Can I Do With Cooked Spaghetti Squash?

Spaghetti squash can be eaten hot, drizzled with olive oil (or melted butter), salt, pepper, and other flavors. You can add garlic powder, Parmesan cheese or your favorite spices for additional flavor. You can also use spaghetti squash strands as a substitute for pasta noodles in various recipes! There’s really no limit to how you can use this wonderful vegetable!

Spaghetti squash is really very easy to cook! You can substitute it for pasta and really help cut down on calories, if you’re trying to watch what you eat! I hope you will consider trying this easy vegetable recipe.

Interested In Other Vegetable Side Dishes?

Be sure to check out my Recipe Index (at top of blog) for ALL my recipes. I have lots of delicious veggie 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://www.thekitchn.com/how-to-cook-spaghetti-squash-in-the-oven-178036

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

How To Cook Spaghetti Squash

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

This easy tutorial for how to cook spaghetti squash makes it simple to prepare this vegetable dish, which can also be used as a substitute for pasta!

Category: Vegetable Dish

Cuisine: American

Keyword: spaghetti squash

Servings: 6 servings

Calories Per Serving: 33 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 medium spaghetti squash , 2-3 pounds

US Customary - Metric

Instructions

Carefully cut spaghetti squash in half, from top to bottom (lengthwise). Once squash has been halved, scoop out seeds and stringy flesh with a spoon. You can discard the seeds, or roast them (similar to pumpkin seeds).
Once cleaned out, place squash halves cut side DOWN in a 9x13 baking dish. Pour just enough water in dish to cover the bottom. The water will help to create steam, which will help cook and tenderize the squash! Cover dish with aluminum foil. Place on medium shelf in a preheated 400° oven. Bake squash between 35 and 45 minutes, depending on the size.
Check the squash for tenderness after about 30 minutes. You will know the squash is done baking if you can EASILY pierce the skin through to the flesh with a fork. If it is still a bit firm, cover with foil, and put back into oven. Continue cooking for another 15 minutes or so, until tender.
Once done, remove from oven. Turn each of the squash halves over. Using a fork, gently pull the squash strands from side to side to make the "noodles". The "noodles" should pull away from the peel. Make sure to pull across the width (not top to bottom) of the squash... that way the "noodle strands" will be a bit longer.
Cooked spaghetti squash will keep for several days, if refrigerated in an airtight container! Spaghetti squash can be eaten hot, drizzled with olive oil (or melted butter), salt, pepper, Parmesan cheese, and other spices. Spaghetti squash strands can be used as a substitute for pasta noodles in various recipes! ENJOY!

Recipe Notes

NOTE: If you want to bake a WHOLE, uncut spaghetti squash, place in dish with water. Cover with foil. Roast for about an HOUR or more at 400°. Test for doneness. Once done, cut in half, then scoop out seeds before pulling spaghetti squash strands.

Nutrition Facts

How To Cook Spaghetti Squash

Amount Per Serving (1 g)

Calories 33

% Daily Value*

Sodium 18mg1%

Potassium 115mg3%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 2g2%

Vitamin A 130IU3%

Vitamin C 2.2mg3%

Calcium 25mg3%

Iron 0.3mg2%

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

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