Mar
2018

Hoisin Pork with Noodles and Broccoli

categories: Asian, Main Dishes, Pork
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You’ll LOVE Hoisin Pork with Noodles and Broccoli, featuring marinated pork with noodles, broccoli and carrots cooked in an Asian inspired sauce!
You'll LOVE Hoisin Pork with Noodles and Broccoli, featuring marinated pork with noodles, broccoli and carrots cooked in an Asian inspired sauce!

I discovered this recipe on Pinterest, and decided to make it for dinner a few weeks ago… wow… it was fantastic!  Don’t let the long ingredient list deter you from making this! Almost all of the ingredients in this recipe are for the delicious Asian flavored sauce which is used to marinate pork strips.

The rest of the ingredients are few, and the recipe is not hard to make, either! Once the meat has been marinated, it is pan-seared, then combined with cooked noodles, broccoli florets, shredded carrots, chopped peanuts, and some additional sauce, mixed together… and BOOM- that’s it!

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

Can I Still Make This Dish If I Have A Peanut Allergy?

If you have a peanut allergy, simply leave the peanut butter out of the marinade sauce (it will still taste fantastic), and leave the chopped peanuts out of the dish.

How To Make Hoisin Pork With Noodles And Broccoli

The recipe itself is very easy to make.  Because the pork needs to marinate for awhile, I highly recommend planning ahead… making the sauce and marinating the pork strips EARLY in the day (or even overnight), for absolute BEST flavor! Here’s how to make this dish:

Place all marinade ingredients in large bowl. Whisk together until smooth (or use a food processor, if desired). IMPORTANT: Once marinade is mixed, measure out 6 heaping Tablespoons, and place it in a separate bowl and set aside (reserving it to add to noodles later).

Hoisin marinade sauce for pork

Thinly slice the pork, and add to the marinade still in large bowl. Stir to fully coat pork slices. Cover bowl, and refrigerate at least 4 hours (overnight or 8 hours is best, for flavor saturation).

Slices of pork marinating in hoisin sauce

After Hoisin Pork Has Marinated

When ready to make this meal, remove pork from refrigerator. Heat a large, non-stick skillet on medium high. Once hot, remove pork strips from bowl with a slotted spoon (to drain off some of the marinade), and place pork into hot skillet (discard the rest of the marinade left in the bowl the pork was in).

Cook the hoisin pork, turning once, until both sides of the meat are browned.  When done, remove the skillet from the heat.

Hoisin pork cooking in large skillet

While the pork is cooking, cook noodles separately, according to package directions (do NOT discard the cooking water).  Lightly steam broccoli florets (or fully thawed, previously frozen chopped broccoli).

Finishing Making This Meal

Add the cooked noodles, broccoli, shredded carrots, chopped peanuts, and the 6 Tablespoons RESERVED hoisin sauce mixture to the skillet with the browned pork.

Noodles, hoisin pork, carrots and broccoli in skillet

Add 1/4 cup of the hot water used for cooking the noodles (the starch in the water will help the hoisin sauce stick to the noodles). Mix all the ingredients together, until coated with sauce.  Heat on low, stirring often, to ensure the hoisin pork is heated through before serving.

Pork, hoisin sauce, noodles and broccoli mixed in skillet

Close up of pork slices, broccoli, carrots and noodles in skillet

Serve the Hoisin Pork

If desired, garnish each serving with chopped cilantro, sliced green onions, and additional chopped peanuts. Serve immediately, and enjoy!

Hoisin pork, noodles and broccoli served in white bowl

I really hope you will consider trying this wonderful pork dish!  The flavors are wonderful, and it is a filling, satisfying “all in one” meal… meat, carbs, and veggies! Have a great day!

Looking For More PORK Recipes?

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

Recipe adapted from: Lindsay, at https://pinchofyum.com/hoisin-pork-with-rice-noodles

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Hoisin Pork with Noodles and Broccoli
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

You'll LOVE Hoisin Pork with Noodles and Broccoli, featuring marinated pork with noodles, broccoli and carrots cooked in an Asian inspired sauce!

Category: Main Dish
Cuisine: Asian
Keyword: hoisin pork
Servings: 6 servings
Calories Per Serving: 683 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Pork Marinade
  • 1/3 cup soy sauce , low sodium
  • 1/4 cup water
  • 3.5 Tablespoons sesame oil
  • 2 Tablespoons honey
  • 1 Tablespoon granulated sugar
  • 1 dash fish sauce
  • 3 Tablespoons vinegar
  • 1 teaspoon lime juice
  • 5 cloves garlic , finely minced
  • 2 Tablespoons ginger (fresh) ,finely grated
  • 1/4 teaspoon red pepper flakes
  • 3 Tablespoons hoisin sauce
  • 3 Tablespoons peanut butter
For Rest of Dish
  • 1.5 pounds pork , cut into thin strips
  • 9 ounces spaghetti noodles , or rice noodles
  • 1.5 cups broccoli , chopped
  • 1/2 cup carrots , grated
  • 1/4 cup peanuts , chopped
  • 6 Tablespoons Reserved Hoisin sauce mixture
Optional Garnish (not included in calorie count)- cilantro, additional chopped peanuts, sliced green onions
    US Customary - Metric
    Instructions

    1. Place all marinade ingredients in large bowl. Whisk together well, until smooth.  Once mixed, measure out 6 heaping Tablespoons and place it in a small, separate bowl (reserving it to add to noodles later). Thinly slice the pork, and add to the marinade still in large bowl. Stir to fully coat pork slices. Cover bowl; refrigerate at least 4 hours (overnight or 8 hours is recommended, for full flavor saturation). 

    2. Heat a large, non-stick skillet on medium high. Once hot, remove pork strips from bowl with a slotted spoon (to drain off some of the marinade-discard any remaining marinade in bowl), and place pork strips into hot skillet in a single layer. Cook pork, turning once, until both sides are browned. Remove skillet from heat. 

    3. While the pork is cooking, cook noodles in separate pan, according to package directions (do NOT discard the cooking water).  Lightly steam broccoli florets, or thawed (previously frozen) broccoli. Add cooked noodles, broccoli, shredded carrots, chopped peanuts, and the 6 Tablespoons RESERVED hoisin sauce mixture to the skillet with browned pork.

    4. Add 1/4 cup of the hot cooking water used for noodles to skillet (the starch in the water will help the hoisin sauce stick to the noodles). Mix all ingredients together, until  coated with sauce.  Heat on low, stirring often, to ensure dish is heated all the way through before serving. If desired, garnish each serving with chopped cilantro, sliced green onions, or additional chopped peanuts. Serve and enjoy!

    Nutrition Facts
    Hoisin Pork with Noodles and Broccoli
    Amount Per Serving (1 serving)
    Calories 683 Calories from Fat 360
    % Daily Value*
    Fat 40g62%
    Saturated Fat 11g69%
    Cholesterol 81mg27%
    Sodium 736mg32%
    Potassium 678mg19%
    Carbohydrates 50g17%
    Fiber 3g13%
    Sugar 13g14%
    Protein 30g60%
    Vitamin A 1950IU39%
    Vitamin C 22.8mg28%
    Calcium 58mg6%
    Iron 2.5mg14%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!You'll LOVE Hoisin Pork with Noodles and Broccoli, featuring marinated pork with noodles, broccoli and carrots cooked in an Asian inspired sauce!


    Mar
    2018

    Broccoli Au Gratin Rice Pilaf

    categories: Side Dishes, Vegetable Dishes
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    You’ll love this easy, delicious, homemade broccoli au gratin rice pilaf side dish (a Rice a Roni copycat), with rice, orzo pasta, broccoli and cheese! It’s a wonderful accompaniment for beef, chicken, pork OR seafood!
    You'll love this easy, delicious Broccoli Au Gratin Rice Pilaf (a Rice a Roni copycat), with rice, orzo pasta, broccoli and cheese!

    I prepared this simple recipe for broccoli au gratin rice pilaf recently as a side dish for our salmon dinner.  What a delicious treat!  This filling recipe is basically a copycat version of the popular Rice-a Roni boxed Broccoli au Gratin mix, but guess what?

    This pilaf is just as easy to make from scratch, and is full of homemade flavors and fresh ingredients!  It doesn’t take much time or effort at all to make, and really tastes GOOD! Here’s how to make broccoli au gratin rice pilaf (4 generous servings):

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

    Brown The Rice And Orzo Pasta

    Start by heating olive oil on medium heat in large skillet. Add the orzo pasta and white rice to skillet. Stir mixture often (to prevent burning) and cook until the orzo turns a nice golden brown, as you can see in the photo below. This will only take a few minutes.

    Rice and orzo for pilaf cooking in skillet

    Cook The Broccoli Au Gratin Rice Pilaf

    The next simple step is to add vegetable broth to the pilaf mixture in skillet. Bring the liquid to a rolling boil, then reduce heat to Low.

    Cover the skillet (or pan), and cook for about 10-15 minutes, until almost all of the broth has been absorbed.  At that point, add finely chopped broccoli. (I used frozen broccoli, which I thawed and chopped finely, before beginning).

    Vegetable broth and broccoli added to rice pilaf in skillet

    Stir broccoli into the pilaf; cook mixture for another 3 minutes. Remove the skillet (or pan) from direct heat; add in the shredded cheddar cheese, butter, and season with salt and pepper (to taste). Stir until cheese and butter have melted and blended in completely. Put a lid on the pan, keep covered, and let the pilaf rest for 4-5 minutes.

    Pilaf with broccoli, cheese and butter in skillet

    Serve The Broccoli Au Gratin Rice Pilaf!

    When ready, remove lid from pan, fluff the broccoli rice pilaf with a fork, and dish this yummy food up straight from the pan, OR place it in a pretty serving bowl to dress it up a bit!

    Your family will really enjoy this tasty side dish, and you can smile, knowing you were able to get a yummy, healthy veggie into them!

    Broccoli au gratin rice pilaf in white bowl

    Broccoli and rice pilaf in close up photo

    Here is the finished broccoli rice pilaf on my husband’s plate, with Orange and Rosemary Glazed Salmon on the side.  Seafood, broccoli rice pilaf, all present and accounted for on the ol’ dinner plate, for the win!

    Broccoli au gratin rice pilaf on plate with salmon fillet

    Thank you for visiting my blog today. I appreciate it, and really hope you will consider trying this recipe for Broccoli Au Gratin Rice Pilaf. It’s truly easy to make, and tastes wonderful! You might also enjoy my recipe for Easy Homemade Rice Pilaf (a delicious, “plain” version). Have a great day, and may the work of your hands bring great joy to God, others, and YOU!

    Looking For More SIDE DISH Recipes?

    Interested In More Recipes?

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

    You Can Also Find Me On Social Media:

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

    Author's signature

    Recipe Source: Debi, at  https://lifecurrentsblog.com/homemade-rice-a-roni/

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    Broccoli Au Gratin Rice Pilaf
    Prep Time
    5 mins
    Cook Time
    12 mins
    Resting Time
    5 mins
    Total Time
    17 mins
     
    You'll love this easy, delicious Broccoli Au Gratin Rice Pilaf (a Rice a Roni copycat), with rice, orzo pasta, broccoli and cheese!
    Category: Side Dish
    Cuisine: American
    Keyword: broccoli au gratin rice pilaf
    Servings: 4 servings
    Calories Per Serving: 305 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 Tablespoon olive oil
    • 1/2 cup orzo pasta
    • 1/2 cup white long grain rice
    • 2 cups vegetable broth
    • 1 cup broccoli , finely chopped
    • 2 Tablespoons butter
    • 1/2 cup sharp cheddar cheese , shredded
    • 1 pinch salt , to taste
    • 1/4 teaspoon ground black pepper
    US Customary - Metric
    Instructions

    1. Begin by heating olive oil in large skillet or saucepan on medium heat. Add orzo and white rice to skillet;  stir, to cover orzo and rice well with the oil. Stir mixture often (to prevent burning) and cook until the orzo turns a nice golden brown. This will only take a few minutes.

    2. The next step is to add vegetable broth to the pilaf mixture in skillet. Bring the liquid to a rolling boil, then reduce heat to Low. Cover the skillet (or pan), and cook between 10-15 minutes, until ALMOST all of the broth has been absorbed (mine took 12 minutes, so keep an eye on it).  At that point, add chopped broccoli.  Stir broccoli into the pilaf; cook mixture for 3 more minutes.

    3. Remove skillet (or pan) from direct heat; add the shredded cheddar cheese, butter, salt and pepper.  Stir until cheese and butter have melted and blended in completely. Put a lid on the pan, keep covered, and let the pilaf rest for 4-5 minutes, then remove lid, and fluff pilaf with a fork. Transfer to a serving bowl, if desired, and serve. Enjoy!

    Nutrition Facts
    Broccoli Au Gratin Rice Pilaf
    Amount Per Serving (1 serving)
    Calories 305 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 7g44%
    Cholesterol 29mg10%
    Sodium 627mg27%
    Potassium 154mg4%
    Carbohydrates 35g12%
    Fiber 1g4%
    Sugar 1g1%
    Protein 8g16%
    Vitamin A 710IU14%
    Vitamin C 20.3mg25%
    Calcium 123mg12%
    Iron 0.7mg4%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!You'll love this easy, delicious Broccoli Au Gratin Rice Pilaf (a Rice a Roni copycat), with rice, orzo pasta, broccoli and cheese!


    Mar
    2018

    Chocolate Banana Overnight Oats

    categories: Breakfast
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    Creamy, filling, and absolutely delicious, Chocolate Banana Overnight Oats are a convenient, quick and satisfying breakfast that can be made ahead of time!Chocolate Banana Overnight Oats are creamy, filling, absolutely delicious, and a convenient, quick and satisfying breakfast that can be made ahead of time!

    If you appreciate having a “ready to eat breakfast” waiting for you when you stumble sleepy-eyed into the kitchen in the morning, you will enjoy the convenience of Chocolate Banana Overnight Oats! Simply make them before you go to bed, and BOOM… they will be ready and waiting for you… thick, creamy and delicious in the morning!

    I’ve made overnight oats many times, and really like the convenience of this filling, delicious breakfast item! I think you will enjoy them, too, so I’m sharing this recipe here today.

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

    How Do I Make These Chocolate Banana Overnight Oats?

    Here are the cast of characters for this flavorful version: You will need old fashioned oats, cocoa powder, cinnamon, chia seeds, vanilla extract, lite coconut milk, a banana, and pure maple syrup.

    It only takes a couple of minutes to mix everything together. Once mixed, all you will need to do is cover and refrigerate them overnight. That’s it! All that’s left to do is enjoy them the next morning!

    Ingredients for overnight oats on counter

    The recipe, as written below, below makes 1 serving. I doubled the recipe to have two of these pint jars of creamy oats ready to eat, so my photos reflect that. These yummy chocolate banana overnight oats are so easy to make!

    Begin by adding all ingredients, except for banana and maple syrup to jar. You will need to give the ingredients a good stir, to fully mix them together. Once mixed, You can add the banana slices. Drizzle with maple syrup, if using. NOTE: maple syrup is optional; use only if a sweeter taste is desired.

    2 pint jars containing oats mixed with coconut milk

    Chopped bananas in jars with chocolate oats

    Once ALL ingredients are mixed, add a tiny bit more coconut milk (about a Tablespoon) to loosen up the oats a bit, then give it another good stir. You can see that the chocolate banana overnight oats mixture came right up to the top of the cute little pint jars!

    Coconut milk in jars of chocolate oats

    2 jars of overnight chocolate banana oats

    Ready To Eat Some Chocolate Banana Overnight Oats?

    Now you will need to cover containers tightly with plastic wrap! Place jars in the refrigerator overnight.  In the morning, the chocolate banana overnight oats will have firmed up quite a bit (almost to a pudding consistency) by the time you’re ready to eat!

    If desired, garnish each jar with a couple fresh slices of banana, then dig in and enjoy this simple, yet filling breakfast!

    Jar of chocolate oats with banana sliceschocolate overnight oats on a spoon

    That’s how easy it is to make this simple dish for a scrumptious, quick and convenient breakfast. If you enjoy this recipe you might enjoy my other overnight oat recipes for Blueberry Cinnamon Overnight Oats,  Banana Coconut, Apple Cinnamon, Peach Cobbler, or Strawberry Coconut Overnight Oats!

    The jars of chocolate banana overnight oats will keep in the refrigerator for 2-3 days after making them. You can make several jars ahead of time to conveniently grab when you are hungry! Sure hope you will consider trying these Chocolate Banana Overnight Oats! They’re really good!  Have a wonderful day, friends. Don’t forget to check out ALL of my recipes in the Recipe Index, which is located at the top of the page.

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

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

    You Can Also Find Me On Social Media:

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

    Author's signature

    Recipe Source: https://www.organizeyourselfskinny.com/2015/07/02/banana-chocolate-overnight-oats/

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    Chocolate Banana Overnight Oats
    Prep Time
    5 mins
    Cook Time
    0 mins
    Overnight Refrigeration
    8 hrs
    Total Time
    5 mins
     
    Chocolate Banana Overnight Oats are creamy, filling, absolutely delicious, and a convenient, quick and satisfying breakfast that can be made ahead of time!
    Category: Breakfast
    Cuisine: American
    Keyword: chocolate banana overnight oats
    Servings: 1 serving
    Calories Per Serving: 318 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1/2 cup old fashioned rolled oats
    • 1/2 Tablespoon cocoa powder
    • 1/2 teaspoon chia seeds
    • 1/8 teaspoon cinnamon
    • 1/4 teaspoon vanilla extract
    • 1/2 cup lite coconut milk , unsweetened
    • 1/2 banana , peeled/chopped
    • 1 teaspoon pure maple syrup (OPTIONAL) , plus more if desired
    US Customary - Metric
    Instructions

    1. Place all ingredients, except for banana and maple syrup into pint sized jar or container. Give the ingredients a good stir, to fully mix together. 

    2. Once mixed together, add banana slices. Drizzle with maple syrup, if using, (maple syrup is optional, use if a sweeter taste is desired) to jars. Stir. Once ALL ingredients are mixed together, add additional milk (if desired) to loosen up the oats a bit, then stir well, to blend.

    3. Cover jars with plastic wrap, and refrigerate overnight.  When ready to serve, garnish with additional banana slices (if desired).  Oats will keep for 2-3 days when stored tightly covered in refrigerator.

    Recipe Notes

    Maple syrup is optional, if a sweeter taste is desired. It is not calculated in the caloric count.

    Nutrition Facts
    Chocolate Banana Overnight Oats
    Amount Per Serving (1 serving)
    Calories 318 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 8g50%
    Sodium 98mg4%
    Potassium 395mg11%
    Carbohydrates 47g16%
    Fiber 7g29%
    Sugar 7g8%
    Protein 6g12%
    Vitamin C 5.1mg6%
    Calcium 34mg3%
    Iron 2.1mg12%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Chocolate Banana Overnight Oats are creamy, filling, absolutely delicious, and a convenient, quick and satisfying breakfast that can be made ahead of time!Long pin for Chocolate Banana Overnight Oats


    Mar
    2018

    Chicken Fried Chicken with Country Gravy

    categories: Chicken, Main Dishes
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    If you enjoy comfort food meals, (or chicken fried steak, which is a staple breakfast menu item at many restaurants), then you’ll want to try this recipe for Chicken Fried CHICKEN with creamy Country Gravy for a tasty dinner! If you enjoy comfort food meals (or chicken fried steak), then you'll absolutely want to try Chicken Fried CHICKEN with creamy Country Gravy for a tasty dinner!

    I learned how to make this easy dish, after watching my Mom cook fried chicken for many years (and seeing how chicken fried steak is served in restaurants). I adapted this recipe from both of those methods by trial and error.  Typically this dish is made using beef in cubesteak form, lightly breaded and fried, and is called chicken-fried steak.

    I actually prefer to make it with chicken breasts, but still cover it with that signature delicious, creamy country gravy! It’s very easy to prepare, with a shortcut I use for making the gravy a nice time saver, too! If you enjoy fried chicken, you will enjoy this dish!

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

    True Story!

    One time, over 20 years ago, I made chicken fried chicken at dinnertime for our two young sons while my husband was out of state on business.  I flattened the chicken breasts out so much that when I put the finished, cooked piece of chicken on each of their plates, it nearly covered the entire plate.  You should have seen the look in their eyes when they first saw it and gasped!

    To make it even more “perfect”, we watched the movie Jurassic Park while we ate our dinner. BIG crazy dinosaurs… BIG crazy-good chicken fried chicken. Our boys have never forgotten that dinner… ha ha!!!

    While it definitely is not the “healthiest” dinner you could choose to eat, it sure tastes great every now and then!  It’s your typical “comfort food meal”, especially when served with creamy mashed potatoes.  Everything in moderation, right?  Here’s how easy it is to make:

    How To Make Chicken Fried Chicken

    Place a boneless, skinless chicken breast in between two pieces of plastic wrap, sealing the edges. Pound the chicken out with the flat side of a meat mallet, until it has flattened out considerably to about 1/2 inch thick, like a cutlet. Think of all that pounding as very inexpensive therapy…

    Chicken covered in plastic wrap, with meat mallet

    Mix flour and seasonings in a small bowl.  Place buttermilk in a separate bowl. Dredge the chicken breast in flour mixture until completely covered on all sides. Dip chicken in buttermilk, coating all sides.

    Let excess liquid drip back into bowl, then place chicken back into flour mixture, turning to cover completely. Set chicken onto dry platter, and repeat process for all pieces of chicken, coating one at a time.

    Dipping poultry in flour, buttermilk, and back in flour

    Heat vegetable oil on medium high heat, in large skillet. I like to use a cast iron skillet for this, but any type of skillet will work. When oil is hot (but not smoking), add chicken.  It should sizzle when chicken hits pan. You might need to cook the chicken in batches, due to the size of the flattened chicken.

    Cooking times will vary, due to different thicknesses of meat, but you will need to cook one side (without moving it around-that tends to pull the breading off) until deep golden brown on bottom, then carefully turn chicken over and cook other side. Cook until chicken is fully cooked through (total time between 12-18 minutes, depending on thickness of chicken). Remove from heat.

    Chicken cooking in skillet and browned

    Prepare The Country Gravy

    While chicken is cooking, prepare the gravy.  Most of the time I make gravy from scratch, BUT for a quick and easy way to make this creamy gravy for this recipe, I start with a “cheap” package of country gravy mix.

    Prepare according to package directions, but also add a small chicken bouillon cube, a teaspoon of butter, some black pepper, onion powder and garlic powder, and stir until completely blended in. I find this really helps the gravy to have more “homemade” flavor!

    Country gravy mix envelope and gravy in saucepan

    To serve this easy dish, I place the beautifully browned chicken cutlet onto each serving plate, then generously spoon some of the creamy country gravy over the top, and serve hot! See how big that one little chicken breast becomes when it’s flattened out… practically covers half the plate! P.S. The gravy is good on mashed potatoes, too!

    Chicken fried chicken and gravy, on plate with vegetables

    See how easy it is to make chicken fried chicken?  It really is a simple dish to prepare, and tastes delicious!  You might also want to check out my recipe for Crunchy Buttermilk Fried Chicken!  Hope you will consider trying this comfort food style recipe… and enjoy a little taste of the South!

    Looking For More CHICKEN Recipes?

    You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of chicken recipes you might enjoy, including:

    Interested In More Recipes?

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

    You Can Also Find Me On Social Media:

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

    Author's signatureRecipe Source for chicken: My mom

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Chicken Fried Chicken With Country Gravy
    Prep Time
    10 mins
    Cook Time
    15 mins
    Total Time
    25 mins
     
    If you enjoy comfort food meals (or chicken fried steak), then you'll absolutely want to try Chicken Fried CHICKEN with creamy Country Gravy for a tasty dinner!
    Category: Chicken, Dinner
    Cuisine: American
    Keyword: chicken fried chicken
    Servings: 2 servings
    Calories Per Serving: 465 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Chicken:
    • 2 chicken breasts (boneless, skinless)
    • 1 cup all purpose flour
    • 1/2 cup buttermilk
    • 1/2 teaspoon salt
    • 1/8 teaspoon black pepper, paprika, garlic powder, onion powder (1/8 teaspoon each)
    • 2 Tablespoons vegetable oil
    For Country Gravy
    • 1 envelope Country Gravy Mix (+ water indicated on pkg.)
    • 1 cube chicken bouillon (small cube, crumbled)
    • 1 teaspoon butter
    • 1/4 teaspoon black pepper
    • 1/8 teaspoon garlic powder and onion powder (1/8 teaspoon each)
    US Customary - Metric
    Instructions

    1. Place a boneless, skinless chicken breast in between two pieces of plastic wrap, sealing the edges. Pound the chicken with the flat side of a meat mallet, until it has flattened out considerably to about 1/2 inch thick (like a cutlet).

    2. Mix flour and seasonings in a small bowl.  Put buttermilk in a separate bowl. Dredge the chicken breast in flour mixture until completely covered on all sides, and shake off excess flour. Dip floured chicken into buttermilk, coating all sides. Let excess liquid drip back into bowl, then place chicken back into flour mixture, turning to cover completely. Set chicken onto dry platter; repeat process for all pieces of chicken, one at a time.

    3. Heat vegetable oil on medium high heat, in large skillet. When oil is hot (but not smoking), add chicken.  It should sizzle when chicken hits pan. You might need to cook chicken in batches, due to the size of the flattened chicken. Cooking times will vary, due to different thicknesses of meat, but you will need to cook one side (without moving it around-that tends to pull the breading off) until deep golden brown on bottom, then carefully turn chicken over and cook other side. Cook until chicken is fully cooked through (total time estimated between 12-18 minutes, depending on thickness of chicken). Remove from heat.

    4. While chicken is cooking, prepare the gravy per pkg. instructions. Once thickened, add chicken bouillon cube (crumbled), butter, black pepper, onion powder and garlic powder. Stir and continue cooking until ingredients are completely blended into gravy.

    5. To serve, place a browned chicken cutlet onto each serving plate, then generously spoon some of the creamy country gravy over the top, and serve hot!

    Nutrition Facts
    Chicken Fried Chicken With Country Gravy
    Amount Per Serving (1 piece (w/ gravy))
    Calories 465
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!If you enjoy comfort food meals (or chicken fried steak), then you'll absolutely want to try Chicken Fried CHICKEN with creamy Country Gravy for a tasty dinner!

     


    Mar
    2018

    Easy Sautéed Mushrooms

    categories: Side Dishes, Vegetable Dishes
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    Enjoy these easy to make, delicious sautéed mushrooms, with wine and butter, as a garnish for grilled steak or chicken, or as a simple side dish!Enjoy these easy to make, delicious sautèed mushrooms, with wine and butter, as a garnish for grilled steak or chicken, or as a simple side dish!

    One of my favorite ways to top a grilled steak or piece of chicken is with this side dish recipe for EASY Sautéed Mushrooms! Made easily in a few minutes, they’re also wonderful served simply as an accompaniment to a variety of other dishes.

    It only takes a few ingredients to make this tasty dish!  There are many varieties of mushrooms, but the personal favorites I use most often are baby portabellas or plain button mushrooms, both commonly found at most grocery stores.

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

    How To Make Sautéed Mushrooms

    Here’s how to whip up a batch of these mushrooms, lickety-split (photos are for a total of 2 servings)!

    In a medium sized skillet, melt 1 Tablespoon butter.  Add cleaned, thinly sliced mushrooms to skillet.  Sautè 3-4 minutes on medium heat, stirring often, until mushrooms begin to soften and turn light brown.

    Raw mushrooms cooking in melted butter in silver skillet

    Add 1/4 cup dry white wine to skillet, and continue cooking.

    Mushrooms and wine cooking in metal skillet with a wooden spoon

    Once liquid has cooked away and mushrooms are fully cooked, season lightly with garlic powder.  Stir. Season with salt and pepper, to suit your taste.

    Cooked mushrooms in a metal skillet

    Time to Enjoy Some Easy Sautéed Mushrooms

    When ready to serve, place the cooked mushrooms onto serving plate, or directly onto cooked steak (or chicken).  Lightly garnish with parsley flakes, then serve.

    Sautèed mushrooms on a white serving plate

    That’s it!  See how EASY it is to add these delicious tasting sautéed mushrooms to your meal? Hope you will enjoy this simple side dish. The recipe can be easily doubled, etc. for larger quantities.  Have a wonderful day!

    Looking For More VEGGIE SIDE DISH Recipes?

    You can find all of my recipes in the Recipe Index, located at the top of the page. I have a good variety of veggie side dish recipes you will enjoy, including:

    Interested In More Recipes?

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

    You Can Also Find Me On Social Media:

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

    Author's signature

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    Easy Sautéed Mushrooms
    Prep Time
    3 mins
    Cook Time
    10 mins
    Total Time
    13 mins
     

    Enjoy these easy to make, delicious sautéed mushrooms, as a garnish for grilled steak or chicken, or as a simple side dish!

    Category: Side Dish
    Cuisine: American
    Keyword: sauteed mushrooms
    Servings: 2 servings
    Calories Per Serving: 101 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 12 button mushrooms , thinly sliced
    • 1 Tablespoon butter
    • 1/4 cup dry white wine
    • 1/8 teaspoon garlic powder
    • Pinch salt and pepper , to taste
    • 1/4 teaspoon dried parsley flakes , for garnish (optional)
    US Customary - Metric
    Instructions

    1. In a medium skillet, melt 1 Tablespoon butter.  Add cleaned, thinly sliced mushrooms to skillet.  Cook 3-4 minutes on medium heat, stirring often, until mushrooms begin to soften and turn light brown.

    2. Add 1/4 cup dry white wine to skillet, and continue cooking. Once liquid has cooked away and mushrooms are fully cooked, season lightly with garlic powder.  Stir. Add salt and pepper, to taste.

    3. Place cooked mushrooms onto serving plate, or directly onto cooked steak (or chicken).  Lightly garnish with parsley flakes.
    Nutrition Facts
    Easy Sautéed Mushrooms
    Amount Per Serving (1 serving)
    Calories 101 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 3g19%
    Cholesterol 15mg5%
    Sodium 57mg2%
    Potassium 402mg11%
    Carbohydrates 4g1%
    Fiber 1g4%
    Sugar 2g2%
    Protein 3g6%
    Vitamin A 175IU4%
    Vitamin C 2.6mg3%
    Iron 0.6mg3%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Enjoy these easy to make, delicious sautéed mushrooms, with wine and butter, as a garnish for grilled steak or chicken, or as a simple side dish!


    Mar
    2018

    Banana Espresso Chocolate Chip Muffins

    categories: Breads, Breakfast, Muffins
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    You’ll LOVE these delicious Banana Espresso Chocolate Chip Muffins! EASY to make, flavorful treat for a family friendly breakfast, brunch, or snack!You'll LOVE these delicious Banana Espresso Chocolate Chip Muffins! EASY to make, flavorful treat for a family friendly breakfast, brunch, or snack!

    If you are the kind of person who enjoys banana muffins, coffee, and chocolate chips, then you will LOVE these absolutely delicious Banana Espresso Chocolate Chip Muffins! 

    They’re packed with flavor, incredibly SIMPLE to make, and will be a perfect treat for a breakfast, brunch buffet, or afternoon snack!

    I love banana muffins of all kinds… but if you add in some chocolate chips, and just a smidge of espresso powder giving them an extra level of flavor… whoa… those sounded like muffins I wanted to try!

    I found the original recipe on Pinterest and decided to whip up a batch to have around for breakfast or a yummy snack!

    The muffins have excellent flavor, and were super EASY to prepare!  The tiny bit of espresso powder in this recipe enhances the chocolate flavor, and does NOT overpower the muffins, by the way! Here’s how to make them:

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

    How To Make Banana Espresso Chocolate Chip Muffins

    First thing to do (try not to break a sweat!) is preheat your oven to 350 degrees, and spray a standard size 12 cup muffin tin with non-stick spray.

    Next, place some really ripe peeled bananas in a large mixing bowl, and mash them “silly” with a fork (use really ripe bananas, cause they are much sweeter!).

    Add granulated and brown sugars, melted butter, milk, and then the egg. Stir the ingredients really well together until blended. (No need for a mixer, just use a spoon!)

    3 photos: ripe bananas, mashed bananas, and muffin batterIn a large separate bowl, combine the flour, baking soda, salt, and espresso powder. Whisk them together. Create a well right in the middle of the dry ingredients, then carefully pour in the banana mixture, and stir to combine.

    Add the chocolate chips (I used mini chips), and fold them into the batter, stirring only until ingredients are combined.

    3 photos: flour with espresso powder, muffin batter, batter with chocolate chips

    Bake The Muffins

    Divide the muffin batter equally between the muffin cups. The mixture should fill each cup about 3/4 of the way full. Place the muffins in a preheated 350 degree oven on the middle rack.

    Bake them for between 20 and 25 minutes (oven temps very greatly- mine were ready at 22 minutes).

    Test their doneness by inserting a toothpick into center of muffin.  If it comes out clean, the muffins are ready to remove from oven! The muffin tops should be golden brown in color.

    Once the banana muffins are out of the oven, let them cool for about 15 minutes (still in the muffin tin) on a wire rack.

    Muffin batter in metal muffin tin cup holdersBanana muffins baked and golden brown in muffin tinAfter 15 minutes, transfer the banana muffins from the pan to the wire rack, and let them finish cooling down.

    Banana chocolate chip muffins cooling on wire rack12 muffins on a wire rackWhen you’re ready to enjoy these truly tasty banana muffins, pour yourself a big mug of coffee or tea, or even a tall glass of cold milk, and sink your teeth into them! I really think you’re gonna LOVE ’em!

    Inside look at banana espresso chocolate chip muffin with coffee behind itIf you enjoy muffins like we do, I’m confident you’ll like these yummy, unique muffins for breakfast or a quick snack.

    Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Have a blessed day! May it be filled with JOY!

    Looking For More MUFFIN Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious muffin recipes to check out, including:

    Want More Recipes? Get My FREE Newsletter!

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

    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.

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    Author's signature

    Recipe Source: Tessa, at https://www.handletheheat.com/banana-espresso-chocolate-chip-muffins/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Banana Espresso Chocolate Chip Muffins
    Prep Time
    10 mins
    Cook Time
    25 mins
    Total Time
    35 mins
     
    You'll LOVE these delicious Banana Espresso Chocolate Chip Muffins! EASY to make, flavorful treat for a family friendly breakfast, brunch, or snack!
    Category: Bread/Breakfast
    Cuisine: American
    Keyword: banana espresso chocolate chip muffins
    Servings: 12 muffins
    Calories Per Serving: 304 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 medium bananas , very ripe (approx. 1.5 cups)
    • 1/2 cup granulated sugar
    • 1/4 cup brown sugar , firmly packed
    • 1/2 cup butter ,(1 cube) melted
    • 1/4 cup whole milk
    • 1 egg (large)
    • 1½ cups all purpose flour
    • 1 teaspoon instant espresso powder , see Tip
    • 1½ teaspoons baking soda
    • 1 teaspoon salt
    • 1 cup semi-sweet chocolate chips
    US Customary - Metric
    Instructions

    1. Preheat your oven to 350 degrees, and spray a standard size 12 cup muffin tin with non-stick spray. Place really ripe bananas in a large mixing bowl, and mash them "silly" with a fork. Add granulated and brown sugars, melted butter, milk, and then the egg. Stir the ingredients really well together until blended. (No need for a mixer; use a spoon!)

    2. In a separate, large bowl, combine flour, baking soda, salt, and espresso powder. Whisk together. Create a well right in the middle of the dry ingredients, then pour in the banana mixture, and stir to combine. Next add the chocolate chips (I used mini chips), and fold them into the batter, only until ingredients are combined.

    3. Divide the muffin batter equally between prepared muffin cups. The mixture should fill each cup about 3/4 of the way. Place muffins in preheated oven on the middle rack. Bake them for 20 to 25 minutes (oven temps very greatly- mine were ready at 22 minutes). Test their doneness by inserting a toothpick into center of muffin. If it comes out clean, the muffins are ready to remove from oven! The muffin tops should be golden brown in color. Once the muffins are out of the oven, let them cool for about 15 minutes (still in the muffin tin) on a wire rack. After 15 minutes, transfer muffins from the pan to the wire rack, and let them finish cooling down. Serve... and ENJOY!

    Recipe Notes

    TIP: If you don't have access to instant espresso powder, you can substitute 2 teaspoons of very finely ground dark roast coffee.

    Nutrition Facts
    Banana Espresso Chocolate Chip Muffins
    Amount Per Serving (1 muffin)
    Calories 304 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 8g50%
    Cholesterol 35mg12%
    Sodium 409mg18%
    Potassium 263mg8%
    Carbohydrates 41g14%
    Fiber 2g8%
    Sugar 23g26%
    Protein 3g6%
    Vitamin A 295IU6%
    Vitamin C 3.4mg4%
    Calcium 27mg3%
    Iron 1.9mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!You'll LOVE these delicious Banana Espresso Chocolate Chip Muffins! EASY to make, flavorful treat for a family friendly breakfast, brunch, or snack!


    Mar
    2018

    Creamy Italian Sausage Gnocchi

    categories: Italian, Main Dishes, Pork
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    If you’re looking for a flavorful, 30 minute, one pot, comfort food dinner to serve family or friends, then you’ll love this satisfying and filling Creamy Italian Sausage Gnocchi, with baby spinach, tomatoes and mozzarella!
    If you're looking for a flavorful, 30 minute, 1 pot, comfort food dinner, you'll love Creamy Italian Sausage Gnocchi, with spinach, tomatoes and mozzarella!

    I love gnocchi, those cute little Italian potato “dumplings”, usually found in the pasta section of the grocery store.  Have you tried them?  I first tried them in soup at a local restaurant, loved them, and went home to make my own Olive Garden Chicken Gnocchi Soup.

    Since then I’ve also used them to make other delicious gnocchi dishes! So when I discovered THIS recipe on Pinterest recently, I just KNEW it would be good! It most certainly WAS! The recipe is incredibly EASY to make, and tastes amazing!  This meal fills you up, and is so creamy and packed with Italian flavor!  Here’s how easy it is to make, all in ONE PAN, in about 30 minutes:

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

    Making Creamy Italian Sausage Gnocchi

    Place Italian sausage, diced onion, minced garlic, Italian seasoning, salt, pepper, and garlic powder in a large skillet (I used a cast iron skillet). Cook on medium high heat, until sausage has browned, stirring often. If there is any grease left in skillet, simply remove and discard.

    Sausage, onion, and garlic cooking in black skillet

    Browned Italian sausage and onion in cast iron skillet

    Add gnocchi (straight from the package), canned diced tomatoes, and whipping cream to the sausage in skillet. Carefully stir to combine ingredients.

    Cream and diced tomatoes added to skillet with gnocchi

    Tomatoes and cream added to gnocchi in skillet

    Add The Fresh Spinach

    Add handfuls of fresh baby spinach to the skillet. Stir and let spinach wilt just a bit in the hot liquid. If necessary, add spinach in batches (I added mine in two batches).  Cook mixture on low for about 10 minutes, stirring often, until the spinach has fully wilted down, the sauce has reduced in volume a bit, and the gnocchi is cooked and hot.

    Fresh spinach added to cast iron skillet and creamy sauce

    Spinach wilted into cast iron skillet with potato gnocchi

    Add the grated mozzarella cheese to the skillet; stir well, to fully incorporate cheese into the sauce and it melts.

    Mozzarella cheese added to skillet with creamy sausage gnocchi

    Cheese stringing from creamy sausage gnocchi on wooden spoon

    Time to Serve The Creamy Italian Sausage Gnocchi

    That’s it!  See how easy this dish is to make?  Sprinkle a tiny bit more Mozzarella cheese on top before serving it up into individual bowls, because, you know… it’s cheese! If you want even more pops of color, place a couple small spinach leaves on top, as well.

    Italian Sausage Gnocchi in cast iron skillet with wooden spoon

    Single serving Italian sausage gnocchi in white bowl

    This Italian sausage gnocchi was such an easy, delicious dish to prepare!  My husband and I really enjoyed it (and we’re looking forward to the leftovers, too)! Hope you will consider trying this recipe out… it tastes wonderful! Have a great day!

    Looking for More GNOCCHI Recipes?

    You can find all of my recipes in the Recipe Index, located at the top of the page. I have a couple more gnocchi recipes you might enjoy, including:

    Interested In More Recipes?

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

    You Can Also Find Me On Social Media:

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

    Author's signature

    Recipe Source: Alli at https://tornadoughalli.com/2018/01/one-pot-creamy-sausage-gnocchi/

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    Creamy Italian Sausage Gnocchi
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins
     

    If you're looking for a flavorful, 30 minute, one pot, comfort food dinner, you'll love Creamy Italian Sausage Gnocchi, with spinach, tomatoes and mozzarella! 

    Category: Dinner
    Cuisine: Italian
    Keyword: Italian sausage gnocchi
    Servings: 6 servings
    Calories Per Serving: 559 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 pound Italian sausage *can substitute 3 links with casings removed
    • 1 brown onion , diced
    • 2 cloves garlic . minced
    • 2 teaspoons Italian seasoning
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 1 teaspoon garlic powder
    • 1 15 ounce can petite diced tomatoes
    • 3/4 cup heavy whipping cream
    • 16 ounces gnocchi
    • 3 cups spinach , fresh
    • 1 cup Mozzarella cheese , grated
    US Customary - Metric
    Instructions

    1. Place Italian sausage, diced onion, minced garlic, Italian seasoning, salt, pepper, and garlic powder in a large skillet. Cook on medium high heat, until sausage has browned, stirring often. Drain and discard any grease accumulated in skillet.

    2. Add gnocchi, canned diced tomatoes, and whipping cream to the skillet. Carefully stir to combine ingredients. Add handfuls of fresh baby spinach to the skillet. Stir and let spinach wilt just a bit in the hot liquid. If necessary, add spinach in batches (I added mine in two batches).  Cook mixture on low for about 10 minutes, stirring often, until the spinach has fully wilted down and the gnocchi is cooked.

    3. Add the grated mozzarella cheese to the skillet; stir well, to fully incorporate cheese into the sauce and it melts. Once cheese is fully melted, serve the dish! May garnish with additional grated cheese, if desired.

    Recipe Notes

    Gnocchi does not have to be precooked before adding it to dish.

    Nutrition Facts
    Creamy Italian Sausage Gnocchi
    Amount Per Serving (1 serving)
    Calories 559 Calories from Fat 351
    % Daily Value*
    Fat 39g60%
    Saturated Fat 18g113%
    Cholesterol 112mg37%
    Sodium 1338mg58%
    Potassium 352mg10%
    Carbohydrates 32g11%
    Fiber 2g8%
    Sugar 1g1%
    Protein 19g38%
    Vitamin A 1980IU40%
    Vitamin C 7.6mg9%
    Calcium 174mg17%
    Iron 4.4mg24%
    * Percent Daily Values are based on a 2000 calorie diet.

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

    If you're looking for a flavorful, 30 minute, 1 pot, comfort food dinner, you'll love Creamy Italian Sausage Gnocchi, with spinach, tomatoes and mozzarella!


    Mar
    2018

    Balsamic Chicken with Asparagus and Mushrooms

    categories: Chicken, Main Dishes
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    Pan-seared balsamic chicken with grilled asparagus and mushrooms, topped with a flavorful pan sauce, is an easy, delicious, and healthy dinner!Pan-seared balsamic chicken with grilled asparagus and mushrooms, topped with a flavorful pan sauce, is an easy, delicious, and healthy dinner!

    If you’re looking for a “new” chicken recipe that is healthy, packed with flavor and protein AND can be ready in about half an hour, check out this one for Balsamic Chicken with Asparagus and Mushrooms!

    I found the recipe on Pinterest, and it sounded really good, was low in calories, but high in flavor! I made this for my husband and I a couple of weeks ago, and we really enjoyed it!  Boneless, skinless chicken breasts are pan-seared, asparagus is steamed in a balsamic glaze, and mushrooms are cooked then added to a creamy balsamic sauce which covers it all! YUM!

    *NOTE: The recipe as posted serves 4, but I cut the recipe in half and only made two servings, so my photos reflect that. Here’s how to make this delicious dish:

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

    How To Make Balsamic Chicken

    Heat oil on medium-high heat in skillet until hot, but not smoking. Lightly season chicken breasts with salt and pepper. Place chicken in hot skillet. Cook each side for about 7 minutes (per side), until nicely browned.

    Add 1/3 cup chicken broth to skillet (reserve the rest for later); cook on low for 3-4 minutes, or until chicken is fully cooked through. Remove from heat; set aside (and cover, to keep warm).

    3 picture collage of raw chicken, then cooking and browning in skillet

    While chicken was cooking, I made the asparagus.  Trim ends off fresh asparagus (discard). Place asparagus onto a grill pan (or in a large skillet with 2 T. water). Drizzle with balsamic glaze, and season lightly with salt and pepper.

    Cook on medium heat, turning occasionally, until asparagus are crisp-tender. I put a lid on skillet to help steam the asparagus (you can place aluminum foil over grill pan to do same). When done, remove asparagus from skillet, but leave liquid IN the skillet.

    3 picture collage of asparagus, raw, and with sauce, cooking in skillet

    Once asparagus has been removed, add sliced mushrooms to balsamic sauce remaining in skillet.  Cook on medium-low to lightly brown mushrooms. Pour the reserved chicken broth into the skillet, and continue cooking.

    In a small cup, mix together 1-2 Tablespoons cornstarch with 1-2 Tablespoons cold water until completely smooth. Pour this liquid into mushroom mixture, stirring as you add it. Cook for a couple of minutes to thicken the mushroom balsamic sauce.

    3 picture collage of raw mushrooms, cooking with sauce added to skillet

    Place the cooked chicken onto individual serving plates; top with some of the cooked asparagus spears; then spoon some mushroom balsamic sauce over the top of it all.

    Serve, and enjoy this delicious balsamic chicken dinner!  The chicken is tender, the asparagus is delicious, and those mushrooms in the balsamic sauce… amazing!

    Chicken, covered with mushrooms and asparagus in balsamic sauce on plate

    Balsamic Chicken, asparagus and mushrooms in sauce with rice, on plate

    This balsamic chicken recipe is pretty straightforward and easy to prepare… I hope you will consider making this healthy meal for you and your loved ones!

    As I sit here typing this blog post, I am reminded once again how very grateful I feel to live in this country, and how blessed I am to have food to cook available 24 hours a day in our pantry! Others in this big old world are not as fortunate, so I remain incredibly thankful to God for this blessing in our lives. I do not take it lightly. Hope you have a really good day.

    Interested In More Recipes?

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

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

    Author's signature

    Recipe Source: http://fitnessfooddiva.com

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    Balsamic Chicken with Asparagus and Mushrooms
    Prep Time
    20 mins
    Cook Time
    15 mins
    Total Time
    35 mins
     

    Pan-seared balsamic chicken with grilled asparagus and mushrooms, topped with a flavorful pan sauce, is an easy, delicious, and healthy dinner!

    Category: Entree
    Cuisine: American
    Keyword: balsamic chicken
    Servings: 4 servings
    Calories Per Serving: 226 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 chicken breasts , boneless and skinless
    • 1 Tablespoon olive oil
    • 14.5 ounces chicken broth , low sodium
    • 1 bunch asparagus , fresh (not frozen)
    • 2 Tablespoons balsamic glaze *see notes for substitute
    • 12 ounces button mushrooms , sliced
    • 1 Tablespoons corn starch , see Notes
    • Pinch salt and pepper , to taste
    US Customary - Metric
    Instructions
    1. Heat oil on medium-high heat in skillet until hot, but not smoking. Lightly season chicken breasts with salt and pepper. Place chicken in hot skillet. Cook each side for about 7 minutes (per side), until nicely browned. Add 1/3 cup chicken broth to skillet (reserve the rest for later); cook on low for 3-4 minutes, or until chicken is fully cooked through. Remove from heat; set aside (and cover, to keep warm).

    2. While chicken is cooking, make asparagus.  Trim ends off asparagus (discard). Place asparagus onto a grill pan (or in a large skillet with 2 T. water). Drizzle with balsamic glaze; season lightly with salt and pepper. Cook on medium heat, turning occasionally, until asparagus are crisp-tender. Put a lid on skillet to help steam the asparagus (you can place aluminum foil over grill pan to do same). When done, remove asparagus from skillet, but leave liquid IN the skillet.

    3. Once asparagus has been removed, add sliced mushrooms to balsamic sauce remaining in skillet.  Cook on medium-low to lightly brown mushrooms. Pour  reserved chicken broth into the skillet, and continue cooking.  In a small cup, mix together 1-2 Tablespoons cornstarch with 1-2 Tablespoons cold water until completely smooth. Pour this liquid into mushroom mixture, stirring as you add it. Cook for a couple of minutes to thicken the mushroom balsamic sauce.

    4. Place the cooked chicken onto individual serving plates; top with some of the cooked asparagus spears; then spoon some mushroom balsamic sauce over the top of it all. Serve, and enjoy! 

    Recipe Notes

    Don't have access to balsamic glaze? Place 5 Tablespoons balsamic vinegar in saucepan. Heat over medium heat, stirring occasionally until sauce has reduced by half and has thickened slightly.

    Nutrition Facts
    Balsamic Chicken with Asparagus and Mushrooms
    Amount Per Serving (1 serving)
    Calories 226 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Cholesterol 72mg24%
    Sodium 513mg22%
    Potassium 998mg29%
    Carbohydrates 12g4%
    Fiber 3g13%
    Sugar 5g6%
    Protein 29g58%
    Vitamin A 885IU18%
    Vitamin C 16.7mg20%
    Calcium 41mg4%
    Iron 3.5mg19%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Pan-seared balsamic chicken with grilled asparagus and mushrooms, topped with a flavorful pan sauce, is an easy, delicious, and healthy dinner!


    Feb
    2018

    Chocolate Pots de Crème

    categories: Chocolate, Desserts
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    If you’re looking for a quick and easy decadent dessert that can be made in under 10 minutes, you’ll love these thick and smooth, tiny Chocolate Pots de Crème, with deep rich chocolate flavor!Looking for a quick and easy decadent dessert you can make in under 10 minutes? You'll love these tiny Chocolate Pots de Crème with deep, rich chocolate flavor!

    Last year I made Irish Chocolate Pots de Crème for a family gathering, and they were a huge hit!  The tiny ramekins of chocolate were flavored with Bailey’s Irish Cream and tasted amazing!

    Because they were so good, I knew I wanted to go back and try the basic chocolate pot de crème recipe! Did you know this dessert can be traced back to France in the 17th century? If it’s been around that long, it MUST be good. It sure is!

    If you are a chocolate lover like myself, you absolutely cannot go wrong with this simple recipe!  The recipe takes under 10 minutes to prepare and pop in the refrigerator, then all you need to do is let them fully chill before serving (at least an hour).  I usually mix them up and pop them in the fridge in the morning, to serve later in the evening. Here’s how easy they are to prepare:

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

    How To Make Chocolate Pots de Créme

    Before beginning, place really small bowls or ramekins on a baking sheet (with rimmed edges).  The recipe will make about 9 (1/3 cup) servings, or about 7 (1/2) cup servings. With this dessert, small sized containers are a GOOD thing, as it is a really rich treat!

    You can store the chocolate pots de créme, once made, for 2-3 days, so it’s easy to make a batch, then grab one when the craving for chocolate hits! Not that I’ve had this personal experience (*snicker, snicker*).

    Blend The Chocolate Ingredients

    Put chocolate chips, granulated sugar, vanilla, egg, salt in a blender. If using Grand Marnier (which is optional), add this, as well. I used a combination of 1/2 bittersweet (60% cacao) chocolate and 1/2 semi-sweet chocolate chips. Do NOT add the whipping cream.

    Blend these on low for 1 minute, then increase to medium speed for an additional minute. Stop blender, and set aside.

    Mixing chocolates and egg in blender

    Heat The Whipping Cream

    Pour the whipping cream into a large microwave safe bowl. Use a large bowl, because the cream will be microwaved, and will rise up some as it heats. (I used a glass bowl so I could see to make sure the whipping cream didn’t bubble up and over the top of the bowl).

    Heat whipping cream in microwave on high power for 2 to 2½ minutes, until the cream is REALLY bubbling (needs to be super hot to cook the egg fully when added to blender).

    Whipping cream in large bowl

    Bubbles in whipping cream after microwaving

    Place a funnel into the center hole in the top of your blender lid. Place the lid on the blender.

    Funnel inserted in blender top

    Time To Blend The Ingredients

    Turn blender on LOW and blend ingredients already in there for 15 seconds. SLOWLY pour the hot whipping cream through the funnel into the chocolate mixture while mixing on low.

    Once you’ve added all the cream, put your hand over the top of the funnel (to cover), and turn the speed up to HIGH. Let the mixture blend on high for two minutes. When done, carefully pour the chocolate pots de créme (dividing evenly) into the serving bowls. Refrigerate for at least 1 hour (preferably more) before serving.

    Pouring blended chocolate into small serving pots

    Pots of chocolate chilling in refrigerator

    The chocolate pots de créme can be made 2-3 days in advance, but make sure to cover each dish with plastic if storing that long in refrigerator.

    Ready To Serve!

    When ready to serve, garnish with a dollop of whipped cream if you want, OR just grab a spoon a take a big old bite of chocolate goodness! It’s thick, it’s rich, it’s smooth, and it tastes decadently amazing!

    Spoonful of thick fudgey dessert

    Hope you enjoy these delicious little desserts with big flavor!  I told my husband “these chocolate pots de créme are so rich, it’s gonna put hair on my chest!!!”  Ha Ha!  We love ’em, and really hope you will, too! Have a great day.

    Looking For Other DECADENT DESSERT Recipes?

    You can find all of my dessert recipes in the Recipe Index, located at the top of the page. I have tons of yummy desserts you’ll enjoy, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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    Author's signature

    Recipe Source: https://thecafesucrefarine.com/chocolate-pots-de-creme/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Chocolate Pots de Crème
    Prep Time
    5 mins
    Cook Time
    1 hr
    Total Time
    1 hr 5 mins
     

    Looking for a quick and easy decadent dessert you can make in under 10 minutes? You'll love these tiny Chocolate Pots de Crème with deep, rich chocolate flavor!

    Category: Dessert
    Cuisine: American
    Keyword: chocolate pots de creme
    Servings: 9 (1/3 cup) servings
    Calories Per Serving: 306 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 5 ounces semi-sweet chocolate chips
    • 3 Tablespoons granulated sugar
    • 5 ounces bitter sweet chocolate , 60%
    • 1 egg , large
    • 1 teaspoon vanilla extract
    • 1 pinch salt
    • 1 cup heavy whipping cream , or half n' half
    • 2 Tablespoons Grand Marnier , Optional
    US Customary - Metric
    Instructions

    1. Before beginning, place tiny bowls, mugs or ramekins on a large baking sheet. Set aside. Recipe will yield approx. 9 (1/3 cup) servings or 7 (1/2) cup servings.

    2. Put chocolate chips, granulated sugar, vanilla, egg, salt in a blender. If using Grand Marnier (which is optional), add this, as well. Blend these on low for 1 minute, then increase to medium speed for an additional minute. Stop blender, and set aside.

    3. Pour whipping cream into a large microwave safe bowl. Use a large bowl, because the cream will be microwaved, and will rise up some as it heats. (I used a glass bowl so I could see to make sure the whipping cream didn't bubble up and over the top of the bowl). Heat whipping cream in microwave on high power for 2 to 2½ minutes, until the cream is REALLY bubbling (needs to be super hot to cook the egg fully when added to blender).

    4. Place a funnel into the center hole in the top of the blender lid. Place lid onto blender. Turn blender on LOW and blend ingredients already in there for 15 seconds. SLOWLY pour the hot whipping cream through the funnel into the chocolate mixture while mixing on low.  Once you've added all the cream, put your hand over the top of the funnel (to cover), and turn the speed up to HIGH. Let the mixture blend on high for two minutes.  When done, carefully pour the chocolate, (dividing evenly) into serving bowls.

    5. Refrigerate for at least 1 hour (preferably more) before serving. Garnish with whipped cream, if desired (Optional) Can be made 2-3 days in advance. Store, covered with plastic wrap in refrigerator.

    Nutrition Facts
    Chocolate Pots de Crème
    Amount Per Serving (1 (1/3 cup) serving)
    Calories 306 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 13g81%
    Trans Fat 0.03g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 6g
    Cholesterol 50mg17%
    Sodium 22mg1%
    Potassium 212mg6%
    Carbohydrates 22g7%
    Fiber 3g13%
    Sugar 17g19%
    Protein 3g6%
    Vitamin A 431IU9%
    Vitamin C 0.2mg0%
    Calcium 40mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Looking for a quick and easy decadent dessert you can make in under 10 minutes? You'll love these tiny Chocolate Pots de Crème with deep, rich chocolate flavor!


    Feb
    2018

    Beef Short Ribs With Parmesan Polenta

    categories: Beef, Main Dishes
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    Beef Short Ribs with Parmesan Polenta taste amazing! The tender meat and veggies, on creamy Parmesan polenta, and drizzled with a pan sauce, is a perfect comfort food meal!Beef Short Ribs with Parmesan Polenta is an amazing tasting meal that will impress even the pickiest of guests! Your home will smell wonderful as the ribs braise in the oven for hours! The meat will simply fall off the bone onto creamy Parmesan polenta drizzled with a pan sauce, for a perfect comfort food meal!

    Beef Short Ribs with Parmesan Polenta is an amazing tasting meal that will impress even the pickiest of guests! Your home will smell wonderful as the ribs braise in the oven for hours!

    The meat will simply fall off the bone onto creamy Parmesan polenta drizzled with a pan sauce, for a perfect comfort food meal!

    My husband picked up some short ribs at the grocery store that were on sale, so I went on the hunt for a new recipe to try. I found this recipe on Pinterest, made it, and we were blown away… really!

    The ribs were so tender, flavored beautifully, and the creamy Parmesan polenta that they were served with was the perfect accompaniment to the dish! YUM. This would be a wonderful dish for entertaining… definitely restaurant quality!

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

    How To Make Beef Short Ribs With Parmesan Polenta

    Here’s how to make this dish (you can do this – even if you’ve never made short ribs before!):  First thing to do is generously season the ribs on every side with salt and pepper.

    Heat oil in a large Dutch oven or stockpot on medium-high heat. You want the oil AND the pan to be really hot before adding the short ribs!

    Add the short ribs (in batches, if necessary) and cook until they are browned on all sides (approximately 2-3 minutes per side). Remove the ribs to a platter to rest.

    Raw beef short ribs unwrapped on white tray

    Pan-searing ribs in oil, in red pan

    Browned meat resting on paper towels on baking sheet

    Put the Dutch oven back on the heat.  Once the pan is hot, add the sliced carrots, celery and chopped onions to the pan.

    Sautè the veggies, stirring often, for 3-4 minutes, scraping up any bits of browned beef bits left on bottom of pan (they will add flavor!). Pour in the red wine, and let it simmer for 2-3 minutes.

    Cooking onions, celery, wine and carrots in large pot

    Add beef stock and sprigs of fresh thyme.  Place the short ribs back into the pan. Make sure the ribs are mostly covered with liquid.

    Add add more beef stock or water, if necessary, to ensure only the tops of the ribs are left uncovered.

    How Long Do I Cook The Beef Short Ribs?

    Cover the pot, place in preheated 325 degree oven, and bake for 2 1/2 – 3 hours. I let my short ribs cook for 2 hours, 45 minutes total.

    When done, put the ribs (without liquid) on a sheet pan about 5 inches under the broiler for about 4-5 minutes to crisp up the outside.

    NOTE: This is an optional step, but one I definitely recommend. Once done, cover the ribs with foil and keep them warm.

    Braising short ribs and vegetables in liquid

    Short ribs on baking sheet

    Make A Pan Sauce To Drizzle Over Beef Short Ribs With Parmesan Polenta

    Another option (which I did while the ribs were under the broiler) is to make a pan sauce using the liquid from the dutch oven, after the short ribs baked.

    To make the pan sauce, pour the liquid and the veggies from pan into a large strainer which is sitting on top of a bowl or pan (to catch all the juice). 

    Return the liquid to the pan. Cook on medium-low until the liquid reduces (about 8-10 minutes).

    Whisk a couple Tablespoons of flour with some hot water (1/4 cup) and whisk it into the sauce, to thicken it a little bit.

    Vegetables in strainer, liquid in pan, adding flour/water to pan sauce

    Make The Parmesan Polenta

    While the meat was resting and the gravy was reducing, make the polenta, by bringing water, milk and salt to a boil in a medium pan.

    While whisking the liquid, slowly add the polenta (I used cornmeal- same thing). Continue to whisk the ingredients together and cook for 2-3 minutes, until polenta begins to thicken.

    Turn the heat down, and simmer the polenta until it becomes thick, but still creamy in texture. Add grated Parmesan cheese and butter to the polenta, and stir to combine.

    Continue to stir until the butter and cheese are completely melted and fully mixed into the polenta.

    Adding Parmesan cheese and butter to polenta in pan

    To Serve Beef Short Ribs With Parmesan Polenta

    To serve this dish, spoon the hot polenta into individual serving bowls, then place 1-2 short ribs and a few of the cooked veggies on top.

    Drizzle with some of the pan sauce over all to garnish, and top with a little sprig of fresh thyme, then serve! Ooh… this is sooooo good!

    Close up of ribs and polenta with sauce

    Short Ribs with Polenta, veggies and sauce in white bowl

    I really cannot begin to tell you just how delicious this meal was!  Besides that, our kitchen smelled amazing, too!  There are a few steps that go into making such a wonderful dish, but they were completely worth every single minute!

    Most of the prep time is simply waiting for the dish to come out of the oven (and the rest was EASY)! Sure hope you will consider trying this amazing recipe for beef short ribs!

    We loved it – it was restaurant style quality, folks! Thanks for stopping by, and I hope you have the chance to make this delicious meal. Have a GREAT day!

    Looking For More BEEF Recipes?

    You can find all of my recipes in the Recipe Index, located at the top of the page. I have some great BEEF recipes, including:

    Want More Recipes? Get My FREE Newsletter!

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

    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

    Author's signature

    Recipe source:  https://inquiringchef.com/braised-red-wine-beef-short-ribs-parmesan-polenta/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    PRINT
    Beef Short Ribs With Parmesan Polenta
    Prep Time
    30 mins
    Cook Time
    3 hrs
    Total Time
    3 hrs 30 mins
     
    Beef Short Ribs with Parmesan Polenta taste amazing! The tender meat, on creamy Parmesan polenta, drizzled with a pan sauce, is a perfect comfort food meal!
    Category: Main Course
    Cuisine: American
    Keyword: beef short ribs
    Servings: 4 Servings
    Calories Per Serving: 656 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Short Ribs:
    • 2 pounds Beef Short Ribs , 1 large or 2 small per person
    • 2 Tablespoons Vegetable oil
    • 3 ribs celery , chopped
    • 3 carrots , chopped or sliced
    • 1 small brown onion , chopped
    • 1/2 cup red wine , any variety
    • 4 cups beef stock , unsalted
    • 6 sprigs thyme
    For Parmesan Polenta:
    • 3 cups milk
    • 2 cups water
    • 1/2 teaspoon salt
    • 1 cup polenta (or cornmeal)
    • 2 Tablespoons butter
    • 1/2 cup grated Parmesan cheese
    US Customary - Metric
    Instructions

    1. Preheat oven to 325 degrees. Season short ribs generously with salt and pepper on every side. Heat oil in large dutch oven on medium-high heat. When oil is hot, add ribs (cook in batches, if necessary); cook until browned on all sides (approx. 2-3 minutes per side). Remove ribs to a platter.

    2. Place Dutch oven back on the heat. Once pan is hot, add carrots, celery and onions. Sautè veggies, stirring often, for 3-4 minutes, scraping up any bits of browned beef bits left on bottom of pan (they will add flavor!). Pour in red wine; simmer 2-3 minutes. Add beef stock and sprigs of thyme. Place short ribs back into pan. Make sure ribs are mostly covered with liquid (add more beef stock or water, if necessary) to ensure only the tops of the ribs are left uncovered. Cover pot, place in preheated 325 degree oven, and bake for 2 1/2 - 3 hours.

    3. OPTIONAL STEP 1: This is optional, but one I definitely recommend. When done baking, transfer ribs (without liquid) to a sheet pan; Place sheet pan 5 inches under broiler and broil for 4-5 minutes to crisp up the outside.  Watch ribs closely to make sure they don't burn! When done, cover ribs with foil; keep warm.

    4. OPTIONAL STEP 2: ( I did this while ribs were in broiler). Make a slightly thick pan sauce using liquid from the dutch oven. Pour liquid and veggies from pan into a large strainer which is sitting on top of a bowl or pan (to catch the juice). Return liquid to the Dutch oven (reserving veggies). Cook on medium-low until liquid reduces (8-10 minutes). Once reduced, whisk 2 Tbsp. flour w/ hot water (1/4 cup) in separate container; whisk this into sauce while cooking, to thicken it a bit.

    5. Make polenta, by bringing water, milk and salt to a boil in a medium pan. While whisking, SLOWLY add the polenta or corn meal; continue whisking ingredients together and cooking for 2-3 minutes, until polenta begins to thicken. Reduce heat to simmer and cook until it becomes thick, but still creamy in texture. Add butter and grated Parmesan cheese; stir them in until melted and fully combined.

    6. To serve, spoon hot polenta into individual serving bowls, then place 1-2 short ribs and a few of the cooked veggies on top. Garnish with a couple spoonfuls of pan sauce, and a sprig of fresh thyme over ribs, then serve, and enjoy! 

    Nutrition Facts
    Beef Short Ribs With Parmesan Polenta
    Amount Per Serving (1 large short rib + 1/2 cup polenta)
    Calories 656 Calories from Fat 369
    % Daily Value*
    Fat 41g63%
    Saturated Fat 16g100%
    Polyunsaturated Fat 21g
    Cholesterol 72mg24%
    Sodium 382mg17%
    Carbohydrates 40g13%
    Sugar 4g4%
    * Percent Daily Values are based on a 2000 calorie diet.

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

    Beef Short Ribs with Parmesan Polenta taste amazing! The tender meat, on creamy Parmesan polenta, drizzled with a pan sauce, is a perfect comfort food meal!