The Grateful Girl Cooks!

22
Oct
2018

Streusel Topped Peach Galette

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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?

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

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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.

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19
Oct
2018

Apple Cider Bundt Cake

categories: Breakfast, Cakes, Desserts

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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?

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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.

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15
Oct
2018

How To Cook Spaghetti Squash

categories: Tip Of The Day, Vegetable Dishes

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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

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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.

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12
Oct
2018

Tortellini Bacon & Peas Skillet

categories: Bacon, Italian, Main Dishes, Pork

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Tortellini Bacon & Peas Skillet is a simple, quick dish to make in about 20 minutes! Seasoned with onions, Italian spices and Parmesan, it’s a delicious meal!

Ever have those days when you need to cook dinner, but are out of ideas? Believe it or not, I sure do! This recipe for Tortellini, Bacon & Peas Skillet came about as a result of wracking my brain to come up with a dinner plan recently.

I raided my pantry and found dried tortellini pasta. Next, I raided my refrigerator and came up with bacon and and onion. An idea started forming in my head… hmmm. Then I found a bag of frozen petite peas, and BAM… I knew what I would cook for our dinner, and created this dish!

The recipe is very simple to make in only a few steps. It only took about 20 minutes from my pillaging in the kitchen, until we were eating this delicious meal! Not too bad for a quick and delicious weeknight meal, if I do say so myself!

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

Here’s How To Prepare The Tortellini, Bacon & Peas Skillet

One of the ingredients in this dish is cooked and crumbled bacon. The first thing I did was to cook the bacon. I cooked the onion along with the bacon. The easiest way I have found to cook bacon quickly is to stack bacon slices, then thinly slice them into small pieces.

NOTE: Use a large skillet to cook bacon and onion. The tortellini will be added to the skillet later, so it needs to big enough to hold it all! Once the small bacon strips (and chopped onion) are added to the skillet, they will cook very quickly, with minimal stirring!

Once the bacon (and chopped onions) are finished cooking, remove them from skillet with a slotted spoon. Place the bacon mixture on a paper towel, to finish draining. Set bacon aside. IMPORTANT: Keep the bacon drippings in the skillet (do not discard). It will be used when the dish is put together and will add additional amazing flavor to the tortellini!

Which Kind Of Tortellini Should I Use?

I used dried cheese tortellini for this recipe. However… you can easily substitute refrigerated cheese tortellini found in the deli section at most grocery stores, if that is more convenient for you!

Cook cheese tortellini in salted, boiling water, according to package directions. The great thing is that you could, in theory, cook the tortellini ahead of time. That way, if pressed for time to get dinner on the table, it will take even less time to throw this meal together later!

If using dried tortellini, you will need 1½ cups dry tortellini to cook. However, if you will be using refrigerated tortellini, you will need a total of 3 cups cheese tortellini.

When done cooking, drain the tortellini.

To Assemble Tortellini Bacon & Peas Skillet

Pour a teaspoon of olive oil into pan that has the reserved bacon drippings in it. Turn heat to medium. Once oil/bacon drippings are hot, add the cooked and drained tortellini. Add cooked crumbled bacon/onion mixture, thawed peas (thawed frozen peas won’t be as mushy as canned peas), salt, pepper, garlic powder, and Italian seasoning.

Stir to combine, and cook on medium heat until mixture is heated through. Taste test a small bite. If necessary, add more salt/pepper, to suit your personal taste.

To Serve:

Once heated thoroughly, remove pan from heat. Add grated Parmesan cheese (optional, but GOOD) to top of dish, and serve hot!

That’s it! I really hope you enjoy this quick, satisfying (and quite tasty) Tortellini, Bacon & Peas Skillet! We sure did. Hope you have a wonderful day, and thank you for stopping by. Come back soon!

Looking For More TORTELLINI Dishes?

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

Interested In More Recipes?

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

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0 from 0 votes

Tortellini Bacon & Peas Skillet

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

Tortellini Bacon & Peas Skillet is a simple, quick dish to make in about 20 minutes! Seasoned with onions, Italian spices and Parmesan, it's a delicious meal!

Category: Entree

Cuisine: Italian

Keyword: tortellini

Servings: 3 servings (approx 1 cup each)

Calories Per Serving: 640 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 ounces dry tortellini pasta (can sub. 3 cups fresh tortellini)
3 slices bacon , drippings reserved after cooking
1/2 cup frozen peas , thawed
1/4 cup onions , chopped
1 Tablespoon olive oil
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon (each) salt and pepper , plus more, to taste
2 Tablespoons grated Parmesan cheese , for garnish (optional)

US Customary - Metric

Instructions

Use a large skillet to cook bacon and onion. The tortellini will be added to the skillet later, so it needs to big enough to hold it all! Once the bacon (and chopped onions) are finished cooking, remove them from skillet with a slotted spoon. Place the bacon mixture on a paper towel, to finish draining. Crumble. Set bacon aside. IMPORTANT: Keep the bacon drippings in the pan (do not discard). It will be used when the dish is put together and will add additional amazing flavor to the tortellini!
Cook cheese tortellini in salted, boiling water, according to package directions. When done cooking, drain the tortellini.
Pour a teaspoon of olive oil into the skillet with reserved bacon drippings in it. Turn heat to medium. Once oil/bacon drippings are hot, add the cooked, drained tortellini. Add cooked bacon/onion mixture, thawed peas, salt, pepper, garlic powder, and Italian seasoning. Stir to combine, and cook on medium heat until mixture is heated through. Taste test a small bite. If necessary, add more salt/pepper, to suit your taste.
Once heated thoroughly, remove pan from heat. Add grated Parmesan cheese on top to garnish dish (optional, but GOOD), and serve hot! Enjoy!

Nutrition Facts

Tortellini Bacon & Peas Skillet

Amount Per Serving (1 (1/3 of total))

Calories 640 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 9g56%

Cholesterol 88mg29%

Sodium 1211mg53%

Potassium 121mg3%

Carbohydrates 70g23%

Fiber 7g29%

Sugar 6g7%

Protein 21g42%

Vitamin A 415IU8%

Vitamin C 10.6mg13%

Calcium 211mg21%

Iron 2mg11%

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

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08
Oct
2018

How To Can Pears

categories: Canning And Preserving

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Preserve summer’s fruit bounty for long term storage in the pantry by learning how to can pears (fresh and ripe) using a water bath canner!

Do you know how to can pears? It’s a great skill to learn, especially when you find yourself with a wonderful surplus of delicious home grown pears! Canning pears is a very economical way to stock up the pantry with jars of delicious ripe summer fruit, to enjoy year round!

Some of our neighbors recently blessed us with some fresh picked Anjou pears from their backyard pear tree. Wow. Free pears! Aren’t they gorgeous? I received twice as many as shown in this photo, and made several spinach pear salads, dehydrated some pear slices, and canned several jars of pears for our pantry!

Several years ago, another friend blessed us with lots of Asian pears (much crisper than a traditional pear, like an apple), from their yard. I used this same processing method to can those pears, as well.

In order to learn how to can pears, you will need to have a piece of equipment called a water bath canner, which is a very large covered pot, with an elevated rack inside to hold jars off the bottom of the pot. You will also need canning jars, with flat lids and screw bands.

You can purchase water bath canners, jars and lids online. Some grocery stores and department stores sell them, as well.

How To Can Pears

Prepare the pears by peeling. Cut the pears in half and remove the core. I like to use a small melon baller scoop to remove the core.

Treat the pears with a product like Fruit Fresh to prevent browning. I use another option, typically, because I tend to not have any Fruit Fresh laying around. I use this option on apples, as well.

Another Option To Prevent Pears From Browning

Another option (my preferred method) is to place the cored, halved pears into a large bowl of water and lots of salt (that has dissolved). I put about 1/4 cup salt into the water, and let it dissolve.

Once finished peeling and coring pears, add them to the water. This salty water bath will keep them from browning too much. When ready to place in jars, drain water and rinse pears very well, to remove salt. You won’t taste the salt, honest! If canning pear halves, they will look like the photo below before rinsing.

Make A Light Syrup For The Pears

A light canning syrup is made with granulated sugar and water which is brought to a boil in a large pot, to dissolve the sugar. Once pears (halves or slices) have been completely rinsed free of salt, they are placed into the warm syrup (single layer at a time) and heated through on low heat (about 5 minutes). The pears will need to be done in batches.

The photos below show both pear halves and pear slices in the light syrup (made with sugar and water). Preserving pears in a very light syrup helps preserve the fresh fruit flavor through the canning process, and long term storage.

Prepping Jars, Lids, Etc.

While the pears are being prepped, you will also want to be simmering the canning jars in water on a rack in the canner to get them prepared for the hot fruit. This is to prevent the jars from cracking once the hot fruit is added to them. You will also need to prepare the jar flat lids and screw bands according to package instructions.

Filling The Jars

Remove hot jars from canner. Drain. Ladle the pear halves or slices into hot jars. Using a canning funnel will help this step to be less messy! If using pear halves, layer them cavity side down into the jar, overlapping layers. If canning pear slices, pack them into jars. Leave about 1/2 an inch or so from the top of the jar.

Ladle the hot syrup into each jar. Using a canning funnel will again help this be less messy! The pears will need to be covered with syrup. Make sure to leave 1/2 inch headspace in each jar.

Use a plastic utensil and slide it down into sides of each jar a couple times to remove trapped air bubbles. If necessary, add or remove syrup, to ensure a 1/2 inch headspace.

Wipe the rims of each jar with a wet cloth (or paper towel) to make sure there is no syrup of food residue on jar rim. This is done to ensure a good seal. Place a hot flat lid on top, then screw on the screw band (jar ring) to fingertip tightness.

How To Can Pears

Carefully place the jars in a upright position on the rack in the water in canner. Jars should be completely covered with water (by at least an inch over top of jars). Put lid on canner. Bring the water in canner to a gentle boil.

How Long Do I Process The Jars In The Canner?

Process pint jars for 20 minutes AFTER it reaches a boil. Process quart jars for 25 minutes AFTER water comes to a gentle boil.

Once the processing time is done, turn off heat. Remove the canner lid. Wait for 5 minutes, then carefully (with canning tongs) remove the jars to a dish towel on the counter. TIP: Do not place boiling hot jars directly on kitchen counter, as temperature variations on surface could cause hot jars to crack.

Once Done With The Canning Process

You should hear the jars make a “pinging” sound as they seal. Let the jars cool completely (8-10 hours), then check to ensure they have properly sealed. To check, press lightly in the center of each lid. There should be NO resistance.

If jars sealed properly, wipe the outside of jars (in case any sticky syrup leaked out during processing), label jars, and store in pantry. Normal canning guidelines suggest you remove the screw bands from the jars before storing in pantry. Do not stack jars on top of each other. If any jars do not seal properly, refrigerate, and eat within a few days. Canned pears will last a year or longer in the pantry, if properly sealed and processed.

I hope you will consider learning how to can pears with this easy recipe. It’s wonderful to have jars of this delicious fruit in the pantry year round!

Looking For Other Canning Recipes?

If you enjoy preserving food in this way, you might also be interested in some of my other canning recipes for Apple Butter, Bread and Butter Pickles, Chocolate Raspberry Sundae Sauce, Cilantro Lime Enchilada Sauce, or Sliced Peaches.

There are a a lot of canning recipes for jam listed in my Recipe Index (shown in the menu toolbar at the top of each blog post), including Boysenberry, Blackberry, Strawberry, Bing Cherry, Peach, Raspberry, Blueberry, Orange Marmalade, and more! Hope you will check them out!

Have a GREAT day! May you find beauty all around you today. Sometimes you may have to look a bit harder to find it… but it’s out there!

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5 from 1 vote

How To Can Pears

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Preserve summer's fruit bounty for long term storage in the pantry by learning how to can pears (fresh and ripe) using a water bath canner!

Category: Canning and Preserving

Cuisine: American

Keyword: can pears

Servings: 8 pint jars (or 4 quart jars)

Calories Per Serving: 379 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8-12 pounds ripe, but firm pears

For Light Syrup

1¼ cups sugar
5½ cups water

US Customary - Metric

Instructions

Prepare water bath canner according to manufacturer instructions. You will need enough simmering water in canner to completely cover jars once placed on rack.
You will also want to simmer the canning jars in water on rack in canner to prepare them for adding hot fruit. This will prevent jars from cracking once hot fruit is added. You also need to prepare the jar flat lids and screwbands according to package instructions.

Make Light Syrup:

Bring granulated sugar and water to a boil on medium high heat until sugar has dissolved. Reduce heat to LOW, and keep syrup warm until ready to use. Do NOT let the syrup boil down.

Prepare Pears:

Peel, core, and half or slice pears. Treat with Fruit Fresh OR place in large bowl with 1/4 cup salt dissolved in 6 cups water. If using salt/water method, keep pears submerged until ready to drain, rinse and pack jars.
Once pears (halves or slices) have been rinsed free of salt, place them into syrup mixture (single layer at a time). Heat pears through (about 5 minutes). This will need to be done in batches.

To Can Pears:

Remove hot jars from canner. Drain. Ladle pears into hot jars, through a canning funnel. If using pear halves, layer them cavity side down into the jar, overlapping layers. If canning pear slices, pack them into jars. Leave about 1/2 an inch or so from the top of the jar. Ladle hot syrup into each jar. Using a canning funnel will help this be less messy! The pears need to be covered with syrup. Make sure to leave 1/2 inch headspace in each jar. Use a plastic utensil and slide it down into sides of each jar a couple times to remove trapped air bubbles. If necessary, add or remove syrup, to ensure a 1/2 inch headspace.
Wipe the rims of each jar with a wet cloth (or paper towel) to make sure there is no syrup of food residue on jar rim. This is done to ensure a good seal. Place a hot flat lid on top, then screw on the screwband (jar ring) to fingertip tightness. Carefully place the jars in a upright position on the rack in the water in canner. Jars should be completely covered with water (by at least an inch over top of jars). Put lid on canner.
Bring the water in canner to a boil. AFTER water reaches a gentle boil, process pint jars for 20 minutes. Process quart jars for 25 minutes. Once processing time is done, turn off heat. Remove canner lid. Wait 5 minutes, then carefully (with canning tongs) remove hot jars to a dish towel. TIP: Do not place boiling hot jars directly on kitchen counter, as temperature variations could cause jars to crack.
You will hear the jars make a "pinging" sound as they seal. Let jars cool completely (8-10 hrs.), then check to ensure they have properly sealed. To check, press lightly in the center of each lid. There should be NO resistance. Wipe the outside of jars, label, and store in pantry. Remove screw bands from jars before storing in pantry. Do not stack jars on top of each other (this can cause lid to unseal). If any jars did not seal properly, refrigerate pears, and eat within a few days. Canned pears will last a year or longer in the pantry, if properly sealed.

Nutrition Facts

How To Can Pears

Amount Per Serving (1 pint jar of pears)

Calories 379

% Daily Value*

Sodium 4mg0%

Potassium 526mg15%

Carbohydrates 100g33%

Fiber 14g58%

Sugar 75g83%

Protein 1g2%

Vitamin A 115IU2%

Vitamin C 19.5mg24%

Calcium 41mg4%

Iron 0.8mg4%

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

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05
Oct
2018

Lemon Herb Couscous Salad

categories: Lunch - Quick and Easy, Salads

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Lemon Herb Couscous Salad, with cucumbers, raisins, toasted pecans, dried cranberries, fresh herbs, tossed in a light lemon dressing is an easy to make, tasty side dish!

I found this recipe for Lemon Herb Couscous Salad online a while ago, and on a whim, decided to make it! Whoa! This recipe uses Israeli Couscous (also called Pearl Couscous). It is different in shape and texture from traditional couscous. You can read about the differences here.

My husband and I loved this easy to prepare salad. We had it with dinner, then enjoyed the leftovers for days afterwards (recipe serves 8). We would both sneak into the refrigerator and grab a few bites for lunch or a quick snack. It’s SO GOOD!

The flavors in the lemon herb couscous salad seem to get better day by day, as the fresh herbs mingle. That’s great news, because this salad will keep for several days in the refrigerator, if covered well.

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

How To Make Lemon Herb Couscous Salad

One of the things I find helpful is to prep the veggies and pecans before beginning. Once the veggies (English cucumber, tomatoes and fresh herbs) are chopped and diced, the recipe is easy peasy!

How To Toast The Pecans Or Walnuts For This Salad

The pecans (or walnuts, if using) are very easy to “toast” before adding to the lemon herb couscous salad. Simply place chopped nuts into a dry skillet.

Cook the pecans on medium heat, stirring occasionally, until they become fragrant. This will take about 5-6 minutes. If you want to save time, you can cook the nuts while the couscous is cooking.

Pearl couscous (also known as Israeli couscous) is used in this recipe. To cook it, bring a large pot of salted water to a boil.

Add couscous; and then continue to cook for 8-10 minutes, stirring occasionally.

Make The Salad Dressing

While the couscous is cooking, make the lemon dressing. Whisk the ingredients together in a medium sized bowl.

The salad dressing contains olive oil, lemon juice, Dijon mustard, lemon zest, honey, salt and pepper. It is simple to make in about a minute, and has a very light, fresh taste!

Dress The Lemon Herb Couscous Salad

Once the couscous is finished cooking, drain it in a strainer. Immediately pour the warm couscous into a serving bowl, and pour the lemon salad dressing onto couscous.

The lemon herb couscous salad will absorb more of the salad dressing if combined while still warm. Stir, to fully combine the ingredients.

Put The Rest Of The Lemon Herb Couscous Salad Together

Once you have added the salad dressing, and mixed it in, it is time to add the other ingredients. Add diced tomatoes and English cucumber to bowl. Also add the toasted pecans, dried cranberries, raisins, and fresh chopped herbs.

The recipe for this lemon herb couscous salad calls for 1/2 cup of fresh chopped herbs. I used flat leaf parsley, basil (3-4 leaves), dill (2 Tablespoons) and 4 mint leaves.

You can use any combination of fresh herbs that you prefer, adding up to 1/2 cup total.

Once the lemon herb couscous salad is mixed together, it is ready to serve! I transferred the salad to a pretty bowl, and garnished it with a sprig of fresh dill.

Is This Salad Eaten Hot Or Cold?

This lemon herb couscous salad can be eaten warm OR cold! The first night we ate it at room temperature with our dinner. Excellent!

I refrigerated the leftovers and we ate it cold for lunch the next day! Guess what? It tastes GREAT both ways… warm or cold!

The leftovers last for a few days, if refrigerated, and the flavors get even better with time!

Time To EAT!

My husband and I absolutely LOVED this lemon herb couscous salad! We had it as a side dish to accompany our dinner of Pan-Seared Creole Salmon and garlic bread. It was fantastic!

The salad is full of flavor, with chewy raisins. dried cranberries, and crunch from the English cucumber and toasted pecans. Plus, the herb combination really makes this salad shine!

I hope you will consider making this Lemon Herb Couscous Salad for yourself! We really enjoyed it very much! If you enjoy it, too, be sure to check out my recipe for Cranberry Orange Israeli Couscous and Asian-Inspired Couscous. They are so good!

Have a wonderful day. May it be full of hope, joy, encouragement and blessings!

Interested In More Side Salad Recipes?

Be sure to check out my Recipe Index at the top of each page, to find ALL my recipes and more salad dishes like this one. The list includes recipes for Southwest Quinoa Salad, Tuna Pasta Salad, Black Bean, Corn and Tomato Salad, 4-Bean Salad, and Broccoli Salad, to name a few!

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Original Recipe Source: Adam and Joanne Gallagher at https://www.inspiredtaste.net/12689/lemon-and-herb-couscous-salad-recipe/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Lemon Herb Couscous Salad

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Lemon Herb Couscous Salad, w/ cucumbers, raisins, toasted pecans, dried cranberries, fresh herbs, tossed in a light lemon dressing is an easy, tasty side dish!

Category: Salad

Cuisine: American

Keyword: lemon herb couscous salad

Servings: 8 servings

Calories Per Serving: 219 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad Dressing:

1/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon grated lemon zest
4 Tablespoons lemon juice (fresh)
1/2 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper

For Salad:

1½ cups dried Israeli Couscous (also called Pearl Couscous)
1 medium English cucumber , diced
1 large tomato , diced
1/2 cup chopped fresh herbs (parsley, dill, mint, basil) , combined to make 1/2 cup total)
1/4 cup chopped toasted pecans (or walnuts)
1/8 cup dried cranberries
1/8 cup raisins

US Customary - Metric

Instructions

Dice cucumber, tomato, and herbs, Toast chopped pecans by placing them into a dry skillet. Cook pecans on medium heat, stirring, until they become fragrant. This takes 5-6 minutes. Remove from heat when done (to save time, you can toast pecans while couscous is cooking).
Bring a large pot of salted water to a boil. Add couscous; continue to cook for 8-10 minutes, stirring occasionally. While couscous is cooking, make the lemon dressing.
Make salad dressing by whisking olive oil, Dijon, salt, pepper, lemon zest, lemon juice, and honey in a medium sized bowl.
Once couscous has finished cooking, drain it (but do not rinse). Immediately pour warm couscous into a serving bowl. Pour salad dressing onto couscous. (the salad will absorb more of the salad dressing if combined while warm). Stir to fully combine.
Add diced tomatoes, cucumber, toasted pecans, cranberries, raisins and chopped herbs to salad. NOTE: The recipe for this lemon herb couscous salad calls for 1/2 cup total of fresh chopped herbs. I used flat leaf parsley, basil (3-4 leaves), dill (2 Tablespoons) and 4 mint leaves. You can use any combination of fresh herbs that you prefer, adding up to 1/2 cup total.
Once the lemon herb couscous salad is mixed together, it is ready to serve! Garnish salad, if desired, sprig of fresh dill or parsley. Serve and enjoy!

Nutrition Facts

Lemon Herb Couscous Salad

Amount Per Serving (1 (1 cup serving))

Calories 219 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Sodium 158mg7%

Potassium 121mg3%

Carbohydrates 29g10%

Fiber 2g8%

Sugar 2g2%

Protein 4g8%

Vitamin A 345IU7%

Vitamin C 8.8mg11%

Calcium 15mg2%

Iron 0.8mg4%

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

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01
Oct
2018

Fruit Smoothie Popsicles

categories: Breakfast, Desserts, Ice Cream/Frozen Treats

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It’s EASY and ECONOMICAL to make yummy homemade fruit smoothie popsicles! Enjoy a fresh fruit smoothie, popsicle style! You and your kids will love ’em!

Summer was a hot one, here in good ol’ Oregon. We had less rain than usual, and many days were above 90 degrees. One of the things we enjoyed having in our freezer were fruit smoothie popsicles! Best part? These are not summer only treats…you can make them ANY time of year!

I tend to drink a lot of fresh fruit smoothies in the summer, so it was only natural that I started making popsicles out of them. The beauty of making fruit smoothie popsicles is that you can tailor make them to your own preferences! How great is that?

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

What Ingredients Are Used To Make Fruit Smoothie Popsicles?

The ingredients were quite simple… fresh fruit, milk (of choice – I used coconut milk for this batch), and Greek vanilla yogurt. The best part is that you can make YOUR favorite smoothie, any flavor, into a popsicle!

For this recipe for fruit smoothie popsicles I used bananas, and blueberries and strawberries! I even was able to use homegrown blueberries and strawberries from our garden in the backyard!

Several years ago I paid around $8 for these “GROOVY” pop molds, and I have gotten so much use out of them! They make popsicle creating so easy (and NO, I don’t receive compensation from them, just thought I’d show what I used to make these fruit smoothie popsicles!).

Making fruit smoothie popsicles could NOT be any easier! You simply add the ingredients (again… YOUR choice) to a blender, just like making your smoothie normally. Blend together for a couple minutes until mixture is smooth.

Once fully blended, pour the liquid into your popsicle molds. Make sure the plastic popsicle holders are securely standing in the base unit to secure them. Fill the popsicle molds about 3/4 of the way full.

What If I Don’t Own A Popsicle Mold To Make Fruit Smoothie Popsicles?

If you do not own a popsicle mold, you can also make the fruit smoothie popsicles this way. Pour the smoothie mixture 3/4 of the way into a small paper dixie cup. Place in freezer on baking sheet. After the smoothie has partly frozen (thickened up), insert a popsicle or wood craft stick into the cup. Freeze popsicles overnight, then simply tear off the paper cup to reveal the popsicle.

Here you can see the holder that securely anchors the popsicle molds for filling. Once molds are filled, snap on and firmly secure the lids (with handles) onto tops of containers.

Freeze smoothies overnight, and BOOM! You’ve just made fruit smoothie popsicles! See how easy that was? When you are ready to enjoy one, simply hold the popsicle mold under some running warm water to loosen popsicle from sides of the container, then carefully slip popsicle out… and ENJOY!

If you used the “paper cup” method (mentioned above), simply tear off the paper cup, and enjoy your fruit smoothie popsicles! Now you have a fruit-filled and protein-enhanced (Greek yogurt) “snack” for the kids after school, or an after dinner creamy frozen fruit smoothie popsicle for YOU!

Using Other Smoothie Recipes To Make Popsicles

There are so many choices of flavors for fruit smoothies, including Orange Julius, PeachBerry, Triple Berry Banana, Chocolate Peanut Butter, Blueberry Kale, Strawberry, etc. Have fun making your very own flavor combinations for fruit smoothie popsicles!

thanks for stopping by. Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page. Have a GREAT day!

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0 from 0 votes

Fruit Smoothie Popsicles

Prep Time

5 mins

Cook Time

0 mins

Freezing Time (inactive)

6 hrs

Total Time

6 hrs 5 mins

It's EASY and ECONOMICAL to make yummy homemade fruit smoothie popsicles! Enjoy a fresh fruit smoothie, popsicle style! You and your kids will love 'em!

Category: Frozen, Snack

Cuisine: American

Keyword: fruit smoothie popsicles

Servings: 6 popsicles

Calories Per Serving: 59 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup coconut milk (dairy) , or milk of choice
1/2 cup Greek vanilla yogurt
1 large banana
1/2 cup blueberries
8-10 strawberries

US Customary - Metric

Instructions

Place all ingredients in a blender or food processor. Blend until ingredients become smooth, approximately 2-3 minutes.
Pour smoothie into popsicle molds, securely attached to holder/stand. Fill each container about 3/4 of the way full. Cover with lid securely, then move entire holder with popsicle molds (vertically standing) to freezer. Freeze overnight, of for 6-8 hours.
When ready to serve, hold a popsicle mold (still sealed) under warm running water, turning, until it has loosened from sides, and can easily slip out of the plastic mold. Serve, and enjoy!

Recipe Notes

No plastic popsicle molds? You can make these popsicles using small paper dixie cups. Pour smoothie into paper cups, place cups on baking sheet, and let firm up a bit in the freezer. Insert a wooden popsicle or craft stick into cup, and let the popsicles finish freezing overnight.

Nutrition Facts

Fruit Smoothie Popsicles

Amount Per Serving (1 g)

Calories 59 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 1mg0%

Sodium 6mg0%

Potassium 132mg4%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 8g9%

Protein 2g4%

Vitamin A 15IU0%

Vitamin C 12.5mg15%

Calcium 19mg2%

Iron 0.2mg1%

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

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28
Sep
2018

Spicy Roasted Garbanzos

categories: Appetizers

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Looking for an easy, healthy, crunchy snack? You’ve got to try these spicy roasted garbanzos (chickpeas)! They’re a little bit sweet, and a little bit spicy!

I found the recipe for these spicy roasted garbanzos online, and thought it sounded quite interesting! Garbanzo beans are also highly nutritious and filling. I had all the ingredients, so quickly whipped up a batch (easy peasy)!

Garbanzo beans are lightly tossed with olive oil, then roasted. Once they are crunchy, and hot straight from the oven, they are tossed in a dry spice mix that is only a bit spicy and a bit sweet, to cover. The best part? The taste and the fact it is a fairly low calorie, nutritious snack!

Spicy roasted garbanzos (chickpeas) are BEST when eaten right after roasting… they tend to lose a bit of the crunch factor after sitting for awhile. I like to think of them as an alternative to hot popcorn, except without all the carbs and butter! Popcorn is always best right after popping, too!

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

How Do I Make Spicy Roasted Garbanzos?

Preheat your oven to 450 degrees F. While your oven is preheating, open, drain and rinse a can of garbanzo beans (also called chickpeas). Pat the garbanzos dry. I used a dish towel to remove most of the moisture.

Once garbanzos are dry, place them on a cookie sheet. Drizzle with a Tablespoon of olive oil, then gently toss, to coat. Spread the garbanzos out on the baking sheet, then bake in preheated 450 degree oven for approximately 15-20 minutes. When done, they should be crunchy on the outside and golden brown in color.

While the garbanzos are roasting, mix together the spices in a small bowl or cup.

When the garbanzos were done roasting, I placed them in a small bowl while they were still hot. The spice mix was then sprinkled over the hot garbanzos, and they were tossed together until the roasted garbanzos were covered with spice mix.

Time To Enjoy Some Spicy Roasted Garbanzos!

Serve the spicy roasted garbanzos hot and fresh! You can snack on them just like popcorn! A single serving (approximately 1/2 cup) has under 150 calories! Remember- this healthy snack is at it’s very crunchy BEST when served hot and fresh!

The spicy roasted garbanzos are a wonderful snack! They are only a little bit spicy, and you do taste a little bit of the sweetness from the small amount of brown sugar! They taste so good, it’s a safe bet to say that it will be hard for you to stay out of them!

Hope you enjoy these spicy roasted garbanzos! I can hardly wait to make some more to snack on. You might also enjoy a few other of my snack recipes for Tex Mex Party Nuts, Coconut Candied Cashews or Candied Orange, Cinnamon Clove Spiced Pecans!

Thank you for stopping by, and I hope you will come back soon. Be sure to check out ALL my recipes in the Recipe Index, located at the top of the page. Have a FANTASTIC day!

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: Larisha, at https://wereparents.com/bbq-roasted-chickpeas-recipe/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Spicy Roasted Garbanzos

Prep Time

2 mins

Cook Time

18 mins

Total Time

20 mins

Looking for an easy, healthy, crunchy snack? You've got to try these spicy roasted garbanzos (chickpeas)! They're a little bit sweet, and a little bit spicy!

Category: Appetizer/Snack

Cuisine: Southwest

Keyword: spicy roasted garbanzos

Servings: 4 servings

Calories Per Serving: 132 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

15.5 ounces garbanzo beans (chickpeas)
1 Tablespoon olive oil

For Spice Mix:

1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1/2 teaspoon brown sugar
1/4 teaspoon onion powder
1/4 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1 pinch cayenne pepper

US Customary - Metric

Instructions

Preheat your oven to 450 degrees F. While your oven is preheating, open, drain and rinse a can of garbanzo beans (also called chickpeas). Pat the garbanzos dry.
Once garbanzos are dry, place them on a cookie sheet. Drizzle with a Tablespoon of olive oil, then gently toss, to coat. Spread them out on the baking sheet, then bake at 450 degrees for 15-20 minutes. When done, they should be crunchy on the outside and golden brown in color.
While the garbanzos are roasting, mix together the spices in a small bowl or cup. When garbanzos are done roasting, place them in a small bowl while hot. Sprinkle spice mix over hot garbanzos, and gently toss until roasted garbanzos are covered with spice mix.

Nutrition Facts

Spicy Roasted Garbanzos

Amount Per Serving (1 (1/2 cup serving))

Calories 132 Calories from Fat 45

% Daily Value*

Fat 5g8%

Sodium 308mg13%

Potassium 158mg5%

Carbohydrates 15g5%

Fiber 4g17%

Protein 5g10%

Vitamin A 175IU4%

Calcium 38mg4%

Iron 1.5mg8%

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

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24
Sep
2018

Citrus Marinated Swordfish Kabobs

categories: For The BBQ Grill, Main Dishes, Seafood

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Citrus Marinated Swordfish Kabobs, with onions and red and green bell peppers are quick and easy to prepare, and can be grilled on a BBQ outside, or inside on a griddle.

My husband bought a small swordfish steak. ONE. There are two of us. Go figure! Swordfish can be a bit expensive (one 7 ounce piece of swordfish cost just under $10), so I needed to figure out something to do with just one piece of fish (cause I sure wasn’t going back to the store for another).

Then it came to me… kabobs! By cutting it into smaller pieces and adding vegetable chunks, there would be plenty for BOTH of us! Aha!

I have used swordfish before, including in my recipe for Swordfish in Lemon Garlic Sauce, but I wanted to try something different. I recently had made a citrus Dijon salad dressing for a mixed green salad. It was so good I decided it would be a PERFECT sauce to make with swordfish kabobs, so I decided to go for it!

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

How To Make Citrus Marinated Swordfish Kabobs

Cut the swordfish steak into 16 bite sized cubes (4 used per skewer).

Cut the red and green bell peppers and the red onion into approximate 2″ pieces (about the same size as the swordfish cubes).

Threading The Kabobs

Thread the swordfish and vegetable pieces onto skewers, alternating vegetables and fish. If you are grilling indoors on flat surface / griddle, there is no need to treat skewers.

NOTE: If grilling the citrus marinated swordfish kabobs outside using wood skewers, you will need to soak the wooden skewers for 30 minutes fully submerged in water. Do this step prior to adding the fish and veggies, to prevent burning the skewers up, once over an open flame.

Mix together the ingredients for the citrus marinade. Brush sauce onto the kabobs, covering both swordfish and veggies. Turn kabobs to brush both sides with sauce.

Let the kabobs “marinate” in the sauce for a bit, while you get your outside BBQ started, or heat up your griddle.

Cooking The Kabobs

Heat the griddle (or outside BBQ) with a tiny bit of oil on medium high heat. Once the grill is hot, add the kabobs. You should hear them sizzle when they hit the hot grill.

Cook for several minutes, then rotate kabobs to other side. Continue cooking (turning to cook all sides), and basting with additional sauce, until swordfish is seared on the outside, and cooked through (6-8 minutes).

TIP: If a piece of the fish isn’t fully touching the griddle, simply use a fork to lightly press it down, to ensure a crisp seared exterior. Sometimes the chunks of veggies prevent a few pieces of swordfish from being seared on outside; this is the best way I’ve found to solve that issue.

Time To EAT!

Once citrus marinated swordfish kabobs are fully cooked through, carefully remove them from the grill, and serve while they are hot!

Each serving is two skewers of swordfish and veggies! I served them with steamed broccoli, yellow squash and carrots, and rice on the side. YUM.

I really hope you will enjoy these citrus marinated swordfish kabobs… we sure do! By using only ONE swordfish steak between the two of us, it saved some money, too!

It was a great way to eat a lot of veggies and healthy fish; all in all it was a very light, DELICIOUS meal! Have a fantastic day!

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Citrus Marinated Swordfish Kabobs

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Citrus Marinated Swordfish Kabobs, with onions and red and green bell peppers are quick and easy to prepare, and can be grilled on a BBQ or an inside griddle.

Category: Main Course, Seafood

Cuisine: American

Keyword: citrus marinated swordfish kabobs

Servings: 2

Calories Per Serving: 364 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 swordfish steak (approx. 7 ounces)
1 small red bell pepper
1 small green bell pepper
1/4 small red onion

For Citrus Marinade:

2.5 Tablespoons orange juice (fresh squeezed)
1.5 teaspoons orange zest
3/4 Tablespoon honey
1/4 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon onion powder
2.5 Tablespoons vegetable oil
2 teaspoons poppyseeds

US Customary - Metric

Instructions

Cut the swordfish steak into 16 bite sized cubes (4 used per skewer). Cut the bell peppers and onion into approximate 2" wedges (about the same size as the swordfish cubes).
Thread swordfish and vegetables onto skewers, alternating vegetables and fish. If you are grillng indoors on flat surface, no need to treat skewers. If grilling outside and using wood skewers, you will need to soak the wooden skewers for 30 minutes, (fully submerged in water) prior to adding fish and veggies, to prevent burning once over an open flame.
Mix together the ingredients for the citrus marinade. Brush sauce onto the kabobs, covering both swordfish and veggies. Turn kabobs to brush both sides with sauce. Let the kabobs sit and "marinate" in the sauce for a bit, while you get your outside BBQ started or heat up your griddle.
Heat griddle (or outside BBQ) with a tiny bit of oil on medium high heat. Once hot, add kabobs. You should hear them sizzle once they hit the grill. Cook for several minutes, then rotate kabobs to other side. Continue cooking (turning to cook all sides), and basting with additional sauce, until swordfish is seared on the outside, and cooked through (6-8 minutes). TIP: If a piece of the fish isn't fully touching the griddle, simply use a fork to lightly press it down, to ensure a crisp seared exterior. Sometimes the veggies prevent a few piecesfrom being seared on outside; this is the best way I've found to solve that issue.
Once kabobs are fully cooked through, carefully remove them from the grill, and serve! Enjoy!

Nutrition Facts

Citrus Marinated Swordfish Kabobs

Amount Per Serving (1 (2 skewers))

Calories 364 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 16g100%

Cholesterol 65mg22%

Sodium 236mg10%

Potassium 621mg18%

Carbohydrates 14g5%

Fiber 2g8%

Sugar 10g11%

Protein 20g40%

Vitamin A 1455IU29%

Vitamin C 89.7mg109%

Calcium 43mg4%

Iron 1mg6%

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

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

21
Sep
2018

Rigatoni Sausage Mushroom Ragu

categories: Italian, Main Dishes, Pork

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Pin17

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You’re gonna enjoy rigatoni sausage mushroom ragu, an easy to make, one pot Italian meal that you will want to make again and again, because it is SO GOOD!

I found a recipe for a vegetarian ragu pasta dish online and thought it sounded interesting! Just in case you’re wondering – no… this Ragu is not a brand of spaghetti sauce found in the jar on a grocery shelf. Well, actually it is that, but the recipe I am sharing today is a homemade ragu sauce!

I made a couple changes to the original recipe, such as adding Italian sausage and beef broth, and ended up with an amazing rigatoni sausage mushroom ragu!

Don’t let the long ingredient list stop you from trying this dish… if you look closely, you will see that many of the ingredients are common ingredients or spices you probably already have in your home! This hearty, delicious ragu tastes amazing, and I hope you will read on… and make this dish!

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

How To Make Rigatoni Sausage Mushroom Ragu

Before starting the actual cooking, be sure to have the veggies chopped ahead of time, and the rest of the ingredients ready to go!. You will thank me later. No… really! Note that half of the mushrooms are sliced, the other half are chopped. You will add them to the dish at different times. The chopped mushrooms will help add thickness to the sauce.

Put Italian sausage (taken OUT of the casings), butter and vegetable oil into a large stockpot (or skillet). Heat on medium heat, stirring often, until butter has melted. Add chopped onions and celery to the pot.

Cook them for a few minutes, stirring often, until the sausage has fully cooked, and the veggies have softened.

Add chopped red bell pepper and minced garlic. Cook, stirring often, for two minutes.

Add sliced mushrooms; cook for 1 more minute, stirring as they cook. You are slowly adding in layers of flavor!

Add the chopped mushrooms, and cook for 1 minute. Add red wine to pan. Heat, and let the wine gently boil for 2 minutes.

Add canned tomatoes, tomato paste, beef stock (or vegetable stock), and spices. Stir to combine all ingredients.

Time To Add The Rigatoni Pasta

Bring the sauce to a boil.

Once sauce is boiling, stir in the dry rigatoni noodles, to combine. Put a lid on the pan (or cover with aluminum foil), and turn the heat down to LOW.

Let the pasta cook for 13-15 minutes (mine took 15), or until the pasta is cooked all the way through. Give the pasta a stir a few times while it is cooking, then put lid back on pan.

TIP: If at any time, the rigatoni sausage mushroom ragu looks like it is getting too dry (if heat was too high), then just add several spoonfuls of hot water to pan, and stir in, to combine.

Time To Serve Rigatoni Sausage Mushroom Ragu!

When the rigatoni sausage mushroom ragu is fully cooked, it is time to serve! Give the pasta a stir, then portion it out into serving bowls. Bowls seem to hold the sauce better than on a plate.

Garnish top of each bowl of pasta with some roughly chopped flat leaf parsley and grated Parmesan cheese. Serve… and enjoy! This rigatoni sausage mushroom ragu tastes AMAZING!

And there you have it! Rigatoni sausage mushroom ragu for dinner! It tastes DELICIOUS, and I sincerely hope you will give this recipe a try!

If You Enjoy Pasta Recipes

If you enjoy pasta dishes, be sure to check out my recipes for Simple Chicken Sausage Pasta, Butternut Squash Ravioli with Browned Butter Sage Sauce, Vegetarian Spicy Noodles in Peanut Sauce, Shrimp and Penne Pasta Alfredo, or Florentine Lasagna Roll, to name a few!

ALL of my recipes are listed in the Recipe Index, located at the top of the page. I’m sure you will enjoy them, as well. Have a wonderful day!

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe adapted from Nicky at: https://www.kitchensanctuary.com/one-pot-mushroom-ragu-with-pasta/

0 from 0 votes

Rigatoni Sausage Mushroom Ragu

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

You're gonna enjoy rigatoni sausage mushroom ragu, an easy to make, one pot Italian meal that you will want to make again and again, because it is SO GOOD!

Category: Entree

Cuisine: Italian

Keyword: rigatoni sausage mushroom ragu

Servings: 5

Calories Per Serving: 484 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 links Italian sausage (mild or hot) , casings removed
1/2 pound mushrooms ,1/2 sliced, 1/2 chopped
2 Tablespoons butter
1 Tablespoon vegetable oil
1 medium red bell pepper , de-seeded and chopped
1 medium onion , finely chopped
1 stick celery , finely chopped
2 cloves garlic , minced
1/4 cup red wine
28 ounces canned diced tomatoes , 2 cans (14 oz.)
1½ cups beef stock (or vegetable)
1 teaspoon granulated sugar
1 Tablespoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 Tablespoons tomato paste
8 ounces rigatoni pasta
2 Tablespoons Parmesan cheese
1/4 cup flat leaf parsley , roughly chopped (for garnish)

US Customary - Metric

Instructions

Put Italian sausage (taken OUT of the casings), butter and vegetable oil into a large stockpot (or skillet). Heat on medium heat, stirring often, until butter has melted. Add chopped onions and celery to the pot. Cook for a few minutes, stirring often, until the sausage has fully cooked, and veggies have softened.
Add chopped red bell pepper and minced garlic. Cook, stirring often, for two minutes. Add SLICED mushrooms; cook for 1 more minute, stirring as they cook. You are slowly adding in layers of flavor! Add CHOPPED mushrooms, and cook for 1 minute. Add red wine to pan. Heat, and let wine gently boil for 2 minutes. Add canned tomatoes, tomato paste, beef stock (or vegetable stock), and spices. Stir, to combine all ingredients.
Bring sauce to a boil. Once sauce is boiling, add dry rigatoni noodles; stir to combine. Put a lid on the pan (or cover with aluminum foil); turn heat down to LOW. Let pasta cook for 13-15 minutes (mine took 15), or until pasta is cooked all the way through. Give pasta a stir a few times while it is cooking, then put lid back on pan. If at any time, the rigatoni sausage mushroom ragu looks like it's getting too dry (if heat was too high), add several spoonfuls of hot water to pan, and stir in, to combine.
When the rigatoni sausage mushroom ragu is fully cooked, it's time to serve! Give the pasta a stir, then portion it out into serving bowls. Bowls seem to hold the sauce better than on a plate. Garnish top of each bowl of pasta with some roughly chopped flat leaf parsley and grated Parmesan cheese. Serve... and enjoy!

Nutrition Facts

Rigatoni Sausage Mushroom Ragu

Amount Per Serving (1 (1/5 of total))

Calories 484 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 10g63%

Cholesterol 47mg16%

Sodium 1068mg46%

Potassium 990mg28%

Carbohydrates 50g17%

Fiber 5g21%

Sugar 10g11%

Protein 18g36%

Vitamin A 1505IU30%

Vitamin C 55mg67%

Calcium 135mg14%

Iron 4.8mg27%

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

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