The Grateful Girl Cooks!

01
Apr
2024

Lemon Pineapple Chicken Bites

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Lemon Pineapple Chicken Bites is a delicious dish with chunks of fried chicken and pineapple coated in a sweet Asian lemon pineapple sauce.

Do you enjoy lemon chicken? I sure do! Today I want to share a recipe for lemon pineapple chicken bites that is really, really good!

I found the original recipe online, and added a couple ingredients (pineapple being one of them). Then I changed the measurements of a few ingredients, and slightly tweaked the cooking process for the sauce.

All that said, these lemon pineapple chicken bites ended up being absolutely delicious! My husband, son and I enjoyed it very much.

This dish is best when eaten the same day it’s made, but we did have enough leftovers for 2 more meals (easily reheated in our microwave). Here’s how to make lemon pineapple chicken bites.

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

Make The Lemon Pineapple Sauce

The first thing to do is make the lemon pineapple sauce. It’s really easy! Simply combine the sauce ingredients in a bowl, and stir it very well, until combined and brown sugar has dissolved.

The sauce ingredients are: sesame oil, ginger, garlic, soy sauce, chicken broth, honey, pineapple juice, brown sugar, pepper, white vinegar, lemon juice, and lemon zest.

Later, this Asian-inspired sauce will be cooked and thickened using cornstarch before adding the cooked chicken and pineapple. Set it aside for now.

Prepare The Chicken

Pat the boneless, skinless chicken breasts dry and then cut them into bite-sized pieces (in approximately 2″ cubes). Season the chicken lightly with salt and pepper.

The next step is battering the chicken pieces before they are fried. Here’s how to do that (and yes, it’s a bit messy).

In one bowl, combine flour, salt and pepper. In a separate bowl, place an egg and milk, and whisk to combine.
Fully cover the pieces of chicken in the flour mixture (coat several at a time)
Place the flour covered chicken pieces into the milk mixture and turn to coat (coat several at a time). Let excess egg drip back into the bowl.
Coat the pieces of chicken again in the flour mixture. Now they are ready to be cooked.

Cook The Chicken Bites

Heat oil on Medium heat in large skillet until very hot, but not smoking. Fry the coated chicken pieces in hot oil until all sides are browned and the chicken is cooked through. You may need to do this in batches, so you don’t overcrowd the pan.

Once fully cooked through, transfer the chicken pieces to paper towels to absorb excess oil. Repeat this process until all the chicken pieces are cooked.

Cook The Lemon Pineapple Sauce

Measure 3 Tablespoons of the reserved lemon pineapple sauce into a small bowl. Add 2½ Tablespoons of cornstarch and whisk or stir until this mixture is blended and lump-free.

Pour the remaining lemon pineapple sauce into a large skillet (big enough to hold all the chicken). Bring this mixture to a boil, stirring constantly. Cook for 1 minute, stirring often.

Add the cornstarch mixture, and whisk or stir it well to incorporate it fully into the sauce. The sauce will thicken very quickly!

Add Remaining Ingredients To The Sauce

Once the sauce thickens, immediately add the chicken pieces and the pineapple chunks. Stir well, to fully coat the chicken and pineapple with sauce.

Cook on MEDIUM-LOW, stirring constantly, only until everything is heated through, then remove the skillet from the heat. Now you’re ready to serve this dish!

Serve The Lemon Pineapple Chicken Bites

Garnish the lemon pineapple chicken bites with sliced green onions, sesame seeds, and a lemon slice, if desired. These are optional, of course, but add a pop of color and flavor to an already yummy main dish!

Serve immediately while the chicken is hot! I highly recommend serving this dish with rice or noodles on the side.

This time (while photographing the recipe steps) I served it with a twist on fried rice called Asian Orzo Veggie Skillet. It was a wonderful accompaniment to this meal.

Lemon Pineapple Chicken Bites taste wonderful, and I really believe you’ll enjoy them, too! The chicken is tender and has fantastic flavor, thanks to that delicious, lip-smackin’ Asian sauce!

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

Looking For More ASIAN CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few Asian-Inspired Chicken Recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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Recipe adapted from: Abeer Rizvi, at http://cakewhiz.com/chinese-lemon-chicken-recipe/

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0 from 0 votes

Lemon Pineapple Chicken Bites

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Lemon Pineapple Chicken Bites is a delicious dish with chunks of fried chicken and pineapple coated in a sweet Asian lemon pineapple sauce.

Category: Main Dish

Cuisine: Asian

Keyword: lemon pineapple chicken bites

Servings: 5

Calories Per Serving: 608 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Chicken:

1½ pounds boneless, skinless chicken breast cut in 2" cubes
1¼ cups all purpose flour
salt and pepper, to season chicken
1 cup low-fat milk (1%)
1 large egg
1 cup vegetable oil (for frying chicken)

For Sauce:

1 Tablespoon sesame oil
¼ teaspoon minced ginger
1½ teaspoons minced garlic
¼ cup low sodium soy sauce
¼ cup chicken broth (or water)
¼ cup honey
⅓ cup brown sugar dark or light
⅓ cup pineapple juice
½ teaspoon black pepper
1 Tablespoon white vinegar
2 large lemons (juice of) remove lemon zest before juicing
1½ teaspoons lemon zest
2½ Tablespoons cornstarch added at end of cooking

Remaining Ingredients:

1 cup pineapple chunks about ½ a 20 oz. can, drained
green onions (OPTIONAL GARNISH) thinly sliced
sesame seeds (OPTIONAL GARNISH) sprinkle as desired

US Customary - Metric

Instructions

Combine sauce ingredients (except cornstarch) in a bowl; stir well, until combined.
Pat chicken dry. Cut into about 2" cubes. Season lightly with salt and pepper.
Batter the chicken: In one bowl, combine flour, salt and pepper. In separate bowl, whisk egg and milk to combine. Roll chicken in flour mixture until covered (several at a time), then roll and cover them in milk/egg mixture, letting excess drip back into bowl. Coat chicken again in flour mixture. Repeat with remaining chicken.
Heat oil on Medium heat in large skillet until very hot, but not smoking. Fry battered chicken pieces (in small batches) in the hot oil until all sides have browned and chicken is cooked through. Once fully cooked, transfer chicken onto paper towels to absorb excess oil. Repeat process until all chicken is cooked.
Measure 3 Tablespoons of the reserved sauce into a small bowl. Add cornstarch; mix well, until combined/lump-free. Pour remaining sauce into a large skillet. Bring sauce to a boil, stirring often; cook for 1 minute. Add cornstarch mixture. Whisk to incorporate it into the sauce, which will thicken quickly!
Once sauce thickens, immediately add chicken and pineapple. Stir to fully coat them with sauce. Cook on MEDIUM-LOW, stirring constantly, only until everything is heated through; remove skillet from the heat.
Serve immediately. Garnish with sliced green onions, sesame seeds, and a lemon slice, if desired. Enjoy!

Nutrition Facts

Lemon Pineapple Chicken Bites

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

Calories 608 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 8g

Monounsaturated Fat 5g

Cholesterol 127mg42%

Sodium 661mg29%

Potassium 856mg24%

Carbohydrates 73g24%

Fiber 3g13%

Sugar 40g44%

Protein 37g74%

Vitamin A 223IU4%

Vitamin C 32mg39%

Calcium 119mg12%

Iron 3mg17%

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

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29
Mar
2024

Blackberry Pecan Crisp

categories: Air Fryer Recipes, Breakfast

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Make a delicious Blackberry Pecan Crisp any time, using fresh or frozen blackberries! This simple dessert is topped with crumbly streusel.

Do you enjoy blackberries? We sure do! We have wild blackberry vines that grow over part of our back fence from a neighboring park, and I love to pick them each summer and make wonderful treats using them!

The recipe I’m sharing today is fairly similar to a blackberry crisp recipe I’ve posted in the past, but this one includes pecans in the streusel topping. I also changed a few of the ingredients, and the quantities I used to make this are also different in this particular recipe.

Fresh OR frozen (unthawed) blackberries can be used in this recipe, which makes it convenient to make this dessert any time of the year!

It’s a simple, classic dessert recipe I’m sure you’ll enjoy, because it is DELICIOUS! Here’s how to make blackberry pecan crisp.

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

Make The Streusel Topping

To make the streusel topping for the blackberry crisp, whisk together old fashioned oats, flour, brown sugar and salt in a large mixing bowl. Continue mixing until combined, breaking up any brown sugar lumps you may find in the streusel topping.

Add COLD butter chunks to this mixture. Use a pastry blender or two forks to cut the butter into the streusel topping until the butter is about the size of peas.

Stir in chopped pecans, until they have been incorporated into the streusel. Set the bowl of streusel topping aside.

Prepare The Blackberry Filling

TIP: You can use fresh OR frozen blackberries for this recipe. If using frozen blackberries, do not thaw them before adding!

Place blackberries, granulated sugar, all purpose flour and lemon juice in a large mixing bowl. Stir gently, until the ingredients are fully combined.

Into The Baking Pan It Goes!

Lightly spray or grease a baking dish, approximately 6″ x 9″ or you can use an 8″ square pan. Be sure to spray the pan on the bottom and all sides.

Spread the blackberry filling in the baking dish, evenly distributing it across the bottom until the pan is filled.

NOTE: Occasionally I will use disposable aluminum pans that come with lids, so I can freeze the blackberry crisp after it has been baked (and cooled)! I made this one (shown below in the photos) in the Fall, but we thawed it, and enjoyed it (reheated) in January!

Bake The Blackberry Pecan Crisp

Sprinkle the blackberry fruit filling with all of the streusel topping, making sure the entire top is covered. Once it is fully covered, the blackberry pecan crisp is ready for the oven!

Bake at 350°F. for about 40-45 minutes. When done, the blackberry pecan crisp should be bubbly all around the edges, and it should be golden brown on top.

Transfer the baking dish to a wire rack and let the crisp cool for 15 minutes before serving. The filling will thicken and firm up a bit as it cools, which will help with easier serving.

Time To Enjoy The Blackberry Pecan Crisp

Once the crisp has cooled slightly (15 minutes of patiently waiting!), it’s time to serve this delicious dessert!

Spoon out individual servings, and top each portion with a nice scoop of vanilla ice cream. I’m pretty sure somewhere there’s an unwritten law that states that cobblers and crisps must be served a la mode… ha ha!

The slightly warm (and oh so delicious) blackberry pecan crisp will begin to soften that ice cream perfectly! Grab a fork or spoon and dig in! Its absolutely delicious, and I’m confident you’re going to enjoy this treat.

I really hope you enjoy this classic dessert, and will enjoy this recipe for many years to come! Whether you use fresh berries or frozen, this is a simple and absolutely yummy fruit crisp!

We store any leftover blackberry crisp (covered) in the refrigerator, and then leftovers can be easily reheated in a microwave to enjoy later!

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

Looking For More COBBLER AND CRISP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious cobbler and crisp recipes, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Blackberry Pecan Crisp

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Make a delicious Blackberry Pecan Crisp any time, using fresh or frozen blackberries! This simple dessert is topped with crumbly streusel.

Category: Dessert

Cuisine: American

Keyword: blackberry pecan crisp

Servings: 8

Calories Per Serving: 485 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Streusel Topping

1½ cups old-fashioned oats
1 cup all purpose flour
1 cup dark brown sugar (packed)
¼ teaspoon salt
12 Tablespoons COLD butter = 1½ sticks, cold & cut in small chunks

For Blackberry Filling:

6 cups blackberries if using frozen, do not thaw
½ cup granulated sugar
6 Tablespoons all purpose flour
1 Tablespoon fresh lemon juice

US Customary - Metric

Instructions

Preheat oven to 350℉. Spray/grease 6" x 9" OR 8" x 8" baking dish on bottom and sides.
Combine oats, flour, brown sugar and salt in a large mixing bowl. Add COLD butter chunks. Use pastry blender or two forks to cut butter into the streusel topping until butter becomes the size of peas. Stir in pecans until incorporated. Set streusel topping aside.
Place blackberries, sugar, flour and lemon juice in a large bowl. Stir gently, until combined. Spread blackberry filling evenly in baking dish until pan is filled.
Sprinkle streusel mixture across surface of the blackberry filling, making sure entire surface is covered.
Bake at 350°F. for 40-45 minutes. When done, it should be bubbly around the edges, and golden brown. Transfer to a wire rack; cool 15 minutes before serving. Filling will thicken as it cools. Serve and enjoy with a scoop of vanilla ice cream!

Nutrition Facts

Blackberry Pecan Crisp

Amount Per Serving (1 (1/8 of total))

Calories 485 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 11g69%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 45mg15%

Sodium 218mg9%

Potassium 297mg8%

Carbohydrates 76g25%

Fiber 8g33%

Sugar 45g50%

Protein 6g12%

Vitamin A 756IU15%

Vitamin C 23mg28%

Calcium 71mg7%

Iron 3mg17%

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

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26
Mar
2024

Asparagus In Cream Sauce

categories: Side Dishes, Vegetable Dishes

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Asparagus In Cream Sauce is a simple, yet elegant side dish! Crisp-tender asparagus is topped with a lightly seasoned sauce and pistachios.

If you’re looking for a “new” asparagus recipe to try, may I suggest this one for Asparagus In Cream Sauce? The recipe is VERY EASY to make and the finished dish tastes delicious, as well.

Our oldest son, when he tried it for the first time said “it looks really fancy when you add the sauce and pistachios to plain asparagus”. Well, if that’s not a ringing endorsement, I don’t know what is! Ha Ha!

The original recipe was part of a crepe recipe I discovered about 20 years ago in a food magazine I subscribed to. I changed the recipe around, added and tweaked a few things in the original sauce, and ended up with this yummy vegetable side dish.

It tastes really good, and looks great, too! Here’s how to make this simple side dish, which can serve four people.

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

Prepare The Asparagus

Start with a pound of fresh asparagus (approx. 24 stalks). Trim or snap the bottom ends of the stalk because this part is considered “woody” and can be quite tough in texture.

For this recipe I also recommend you DO NOT use really thin stalks of asparagus, as they can get “too soft and mushy” quite fast.

Cooking The Asparagus

Place the trimmed asparagus in (or on) a steamer basket sitting in a large saucepan. Fill the saucepan with water until it is almost touching the bottom of the steamer basket.

Put a lid on the pan, then bring the water to a boil and cook the asparagus until it becomes crisp-tender (NOT too soft or mushy).

This will typically take a total of about 4-5 minutes, but will ultimately depend on the thickness of the stalks of asparagus you are using.

Make The Cream Sauce While The Asparagus Cooks

While the asparagus cooks, make the cream sauce, to save time! Place cream cheese and milk in a small saucepan and heat them on LOW until they are melted.

Stir often while these two ingredients cook and melt, and continue stirring until they have become a smooth sauce.

Add salt, black pepper, garlic powder, and a pinch of ground nutmeg to the sauce. Stir well, until combined.

Continue heating the sauce on LOW, stirring often, until the asparagus has finished cooking.

Serve The Asparagus In Cream Sauce

When the asparagus is finished cooking and is crisp-tender, transfer the asparagus to a serving platter while hot.

Immediately spoon the hot (or warm) cream sauce over the middle section of the asparagus on the platter. Sprinkle the sauce with chopped pistachios, and serve the asparagus in cream sauce immediately while it is hot!

TIP: Use a spatula to transfer the asparagus and sauce from the serving platter to individual plates. This helps keep the sauce and pistachios nicely displayed on top!

Asparagus in cream sauce is a wonderful side dish for a variety of meat and fish main dishes. The asparagus presentation really adds a nice visual appeal to these entrees.

This time the asparagus was served alongside Chicken Cutlets with Pecan Sauce and roasted red and Yukon gold potatoes.

I hope you have the chance to try this delicious vegetable dish, and trust you will enjoy it, too! This dish is at its best when served the same day you make it.

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

Looking For More ASPARAGUS Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring asparagus, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe inspired by: “Taste of Home Magazine”, February/March 2003 issue, page 41-42, by Reiman Publications.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Asparagus In Cream Sauce

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Asparagus In Cream Sauce is a simple, yet elegant side dish! Crisp-tender asparagus is topped with a lightly seasoned sauce and pistachios.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: asparagus in cream sauce

Servings: 4

Calories Per Serving: 119 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound fresh asparagus (about 24 stalks) (ends trimmed)
3 ounces cream cheese
⅓ cup milk
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
1 pinch nutmeg
¼ cup chopped pistachios (for garnish)

US Customary - Metric

Instructions

Cook Asparagus:

Trim or snap bottom ends of the asparagus stalks. Place asparagus in (or on) a steamer basket in large saucepan. Add water until it almost touches bottom of steamer basket. Cover pan; bring water to a boil; cook until asparagus is crisp-tender (4-5 minutes), but will depend on thickness of asparagus you use.

Make Cream Sauce:

While asparagus cooks, make the cream sauce. Put cream cheese and milk in separate small saucepan; heat on LOW, stirring often until melted and smooth. Add salt, black pepper, garlic powder, and nutmeg to sauce. Stir until combined and sauce is fully heated through.

To Serve:

Transfer cooked asparagus to a serving platter while hot. Immediately spoon hot cream sauce over middle section of the asparagus. Sprinkle chopped pistachios on top of the sauce. Serve immediately! TIP: Use a spatula to transfer asparagus and sauce from the serving platter to plates. This helps keep the sauce and pistachios nicely displayed on top! Enjoy.

Nutrition Facts

Asparagus In Cream Sauce

Amount Per Serving (1 (6 stalks + sauce))

Calories 119 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 12mg4%

Sodium 159mg7%

Potassium 394mg11%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 5g6%

Protein 6g12%

Vitamin A 1046IU21%

Vitamin C 7mg8%

Calcium 92mg9%

Iron 3mg17%

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

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22
Mar
2024

Banana Apricot Date Bread

categories: Breads

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Make a delicious loaf of Banana Apricot Date Bread for breakfast or a snack! Easy, low fat, and filled with dried apricots, dates and banana!

I love to bake loaves of bread, both sweet and savory, and have them around to enjoy for breakfast or as a snack / side dish. This bread takes about 15 minutes to pull together, and then into the oven it goes, so it’s simple to prepare!

Today I want to share a recipe I found in one of my old Weight Watcher cookbooks. I made a few slight changes to the original recipe and we really enjoy this bread, so it’s time to post the “how-to’s” on my blog.

The recipe (as written) will yield about 10 slices of bread, and does not call for a large amount of sugar. This bread gets most of its sweetness from the natural sugars that are present in dried dates and apricots, and one VERY RIPE banana!

A loaf of banana apricot date bread is really quite delicious, and I think you will enjoy it, too! Here’s how to make a loaf.

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

Prepare The “Dry” Ingredients

Measure all purpose flour, light brown sugar, baking powder, ground cinnamon and salt in a large mixing bowl. Stir well, to combine these ingredients.

Add finely chopped dried dates and apricots, and stir them into the flour mixture until the fruit is well-coated.

The flour coating will help the fruit to stay suspended in the bread dough and not fall to the bottom of the loaf.

Make The “Wet” Ingredients

In a separate bowl, combine a large egg, a VERY RIPE banana, and low-fat milk. The riper the banana, the more sweetness there will be!

Use a fork to fully mash the banana and mix it very well with the egg and milk. Add this mixture to the bowl of dry ingredients.

Use a spoon to stir together these ingredients. Yes, the dough will be fairly thick. Mix until it comes together.

Do not overmix, simply stir until all the wet and dry ingredients have been combined into a thick dough.

Time To Bake!

Generously spray or grease an 8″ x 4″ loaf pan on the bottom and sides. Spoon the thick bread batter into the pan, and spread, to evenly distribute it in the pan.

Bake the banana apricot date bread at 350°F. for between 45-55 minutes. When done, a toothpick inserted into the top/center of the loaf should come out clean, and the loaf will be golden brown on top.

TIP: Oven temps can vary quite a bit, so I recommend checking the loaf at 45 minutes, then cook more, if necessary.

Let the baked loaf cool in the pan for 3-4 minutes, then remove it from the pan, and let it cool on a wire rack.

Enjoy A Slice Of Banana Apricot Date Bread

Let the loaf cool for about 15 minutes before attempting to slice it, for best results. Slice and serve this delicious bread, and enjoy the chewy fruit filling!

Wrap any leftover slices well in plastic wrap, and store at room temperature for 2-3 days (for best freshness). This bread reheats well in the microwave (low temp.), and we enjoy it served slightly warm, with butter on top.

I hope you have the opportunity to make this delicious banana apricot date bread, and trust you’ll enjoy it as much as we do.

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

Looking For More BREAD 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 quick bread and yeast bread recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Original recipe source: “Weight Watchers New Complete Cookbook” page 61, published in 1998 by Wiley Publishing

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Banana Apricot Date Bread

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Make a delicious loaf of Banana Apricot Date Bread for breakfast or a snack! Easy, low fat, and filled with dried apricots, dates and banana!

Category: Bread/Breakfast, Snack

Cuisine: All Cuisines

Keyword: banana apricot date bread

Servings: 10 slices

Calories Per Serving: 148 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1¾ cup all purpose flour
3 Tablespoons light brown sugar (packed)
2¼ teaspoons baking powder
¾ teaspoon ground cinnamon
½ teaspoon salt
8 dried dates pitted, finely chopped
8 dried apricots pitted, finely chopped
1 large egg
1 large very ripe banana
¼ cup lowfat milk

US Customary - Metric

Instructions

Preheat oven to 350℉. Grease or spray bottom and sides of an 8" x 4" loaf pan. Set aside.
Stir flour, brown sugar, baking powder, cinnamon and salt in a large mixing bowl until combined.
Add chopped dried dates and apricots; stir them into flour mixture until fruit is well-coated. The flour coating helps the fruit stay suspended in the bread and not fall to the bottom of the loaf.
In separate bowl, combine egg, ripe banana, and milk. Use a fork to fully mash the banana; mix with the egg and milk. Add this to the flour mixture; stir only until combined (don't overmix); dough will be fairly thick.
Spoon batter into prepared loaf pan; spread, to evenly distribute it in the pan. Bake at 350°F. for between 45-55 minutes. When done, a toothpick inserted into the top/center of the loaf should come out clean; loaf will be golden brown. TIP: Oven temps can vary quite a bit, so I recommend checking the loaf at 45 minutes, then cook longer, if necessary.
Let loaf cool in the pan for 3-4 minutes, then remove it from the pan, and let it cool on a wire rack for at least 15 minutes before slicing. Enjoy!

Nutrition Facts

Banana Apricot Date Bread

Amount Per Serving (1 slice (1/10 of total))

Calories 148 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.2g1%

Trans Fat 0.002g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.2g

Cholesterol 19mg6%

Sodium 129mg6%

Potassium 296mg8%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 12g13%

Protein 4g8%

Vitamin A 279IU6%

Vitamin C 1mg1%

Calcium 63mg6%

Iron 1mg6%

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

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18
Mar
2024

Dover Sole Mediterranean Style

categories: Main Dishes, Seafood

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Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.

A lot of information has been published lately on social media explaining why a Mediterranean-inspired way of eating (or typical diet) is often a very healthy choice.

While I do not follow a Mediterranean diet, I have found many delicious low-fat recipes from this region in my cookbooks and food magazines, and we like them very much!

This recipe for Dover Sole Mediterranean Style is one we really, truly love. I found the original recipe in one of my cookbooks, made several ingredient changes, and ended up with this recipe we enjoy a lot!

Overall it is a very simple recipe to make, and the fish has GREAT flavor, thanks to zucchini, garlic, tomatoes, onions, kalamata olives, capers, lemon juice, green bell peppers and Parmesan cheese! Here’s how to make it.

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

Pat The Dover Sole Dry

The first thing you will need to do is preheat your oven to 400°F. ( 204.4°C.). After that, pat the Dover sole fillets very dry using paper towels.

For this recipe you will need four boneless, skinless fillets, each weighing between 4-6 ounces each. Once dry, set the fish aside.

Sauté The Veggies

Heat 2 teaspoons olive oil in a large skillet on Medium-Low heat (can use baking spray as a substitute, if desired). Add sliced zucchini, onion, green pepper, and minced garlic to the skillet once the oil is hot.

Cook the veggies on Medium-Low heat, stirring often, until they become crisp-tender (approx. 3-4 minutes).

Prepare The Fish And Veggies For Baking

Transfer the zucchini mixture out of the skillet and place them in a 9″ x 13″ baking dish, spacing them evenly in a single layer.

Lay the fish fillets on top of the zucchini (again in a single layer) in the baking dish. Set the baking dish aside.

Make A Mediterranean Topping For The Dover Sole

Now it’s time to make the topping for the fish! Place sliced kalamata olives, a can of diced tomatoes, capers, and fresh lemon juice in a small bowl, and stir to combine.

Evenly spoon the sauce on top of each of the Dover sole fillets in the baking dish. Cover the fish as much as possible with the sauce.

Bake The Dover Sole Then Add Parmesan Cheese

Cover the pan tightly with aluminum foil and bake at 400°F. ( 204.4°C.) for 22-25 minutes, OR until the fish flakes easily with a fork. Remove the baking dish from the oven.

Discard the foil. Sprinkle the top of each of the fillets with finely grated Parmesan cheese, and put the pan back into the oven (uncovered) for 5 more minutes.

The Dover Sole Mediterranean Style is done cooking when the Parmesan cheese has fully melted. Remove the pan from the oven.

Time To Serve Dover Sole Mediterranean Style

Use a large slotted spatula to transfer the fish (and the zucchini mixture underneath each piece) to individual serving plates.

TIP: Quite a bit of liquid will cook out of the zucchini while baking. Using a slotted spatula to remove the fish and zucchini from the pan lets that extra liquid drip back into the pan!

Serve and enjoy the Dover Sole Mediterranean Style! It tastes delicious and we usually serve it alongside steamed rice!

I hope you will give this delicious seafood recipe a try, and trust you’ll enjoy it as much as we do. It has a lot of flavor, and is fairly low in calories, too!

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

Looking For More DOVER SOLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring Dover Sole, including:

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Recipe adapted from: “The Essential 450 Best Mediterranean Diet Recipes” (Kindle edition), published in 2016 by TopFlight Cookbooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Dover Sole Mediterranean Style

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.

Category: Main Dish, Seafood

Cuisine: Mediterranean

Keyword: dover sole, Mediterranean

Servings: 4

Calories Per Serving: 257 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 teaspoons extra virgin olive oil
2 medium zucchini cut in ½" thick, round slices
2 Tablespoons green bell pepper (finely chopped)
1 Tablespoon yellow onion (finely chopped)
1 teaspoon minced garlic
20 ounces Dover sole fillets (4 fillets about 5 oz. each)
7 ounces diced tomatoes (canned)
3 ounces sliced kalamata olives *approx. 25 pitted olives, sliced
2 teaspoons capers drained/rinsed
½ teaspoon granulated sugar
1 teaspoon fresh lemon juice
¾ cup freshly grated Parmesan cheese

US Customary - Metric

Instructions

Preheat oven to 400°F. ( 204.4°C.). Pat fish fillets dry using paper towels. Set aside.
Heat olive oil in large skillet on Medium-Low heat. Add zucchini, onion, green pepper and garlic once oil is hot. Cook on Medium-Low heat, stirring often, until the veggies are crisp-tender (approx. 3-4 minutes).
Transfer zucchini mixture out of skillet; lay them evenly in a 9" x 13" baking dish in a single layer. Lay the fish fillets on top of the zucchini (in single layer) in the baking dish. Set dish aside.
Place olives, tomatoes, capers, and lemon juice in a small bowl; stir to combine. Spoon sauce on top of each fish fillet. Cover fish as much as possible with sauce.
Cover dish tightly with aluminum foil. Bake at 400°F. ( 204.4°C.) for 22-25 minutes, OR until fish flakes easily with a fork. Remove from oven. Discard foil. Sprinkle each fillet with Parmesan cheese. Put pan back in oven (uncovered) for 5 more minutes, or until Parmesan has melted. Remove pan from the oven.
Use a large slotted spatula to transfer fillets (and zucchini mixture underneath) to plates. TIP: Liquid will cook out of the zucchini while baking. Using a slotted spatula to remove fish and zucchini from the pan lets extra liquid drip back into the pan! Serve hot, and enjoy.

Nutrition Facts

Dover Sole Mediterranean Style

Amount Per Serving (1 fillet with sauce)

Calories 257 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 4g25%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 80mg27%

Sodium 802mg35%

Potassium 636mg18%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 5g6%

Protein 25g50%

Vitamin A 565IU11%

Vitamin C 27mg33%

Calcium 240mg24%

Iron 1mg6%

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

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14
Mar
2024

Chewy Coconut Maple Cookies

categories: Cookies, Desserts

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Chewy Coconut Maple Coconut Cookies are easy to make yummy treats flavored with maple syrup, and filled with shredded coconut and pecans.

Today I want to share a simple cookie recipe that I found in one of my old cooking magazines 26 years ago! That’s right… it’s an “oldie but a goodie” recipe, and these cookies are fantastic!

This recipe is very straightforward. You will beat the “wet” ingredients, combine it with dry ingredients (including shredded coconut and nuts), and stir until a thick dough is created.

The cookie dough is then dropped by Tablespoons onto baking sheets and the cookies are baked until done. See… I told you the chewy coconut maple cookies are easy to make! Here’s how to make them.

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

Make The Cookie Dough

TIP: Before beginning, preheat your oven to 375°F. (or 190.5°C.). The cookie dough batter comes together quickly, so you will want your oven pre-heated and ready to go!

Now it’s time to make the cookie dough. Place vegetable shortening and packed brown sugar in a mixing bowl. Use an electric mixer to cream these ingredients until they’re fully combined and fluffy in texture.

Add an egg, pure maple syrup and maple extract to the mixing bowl, and beat these until incorporated into the batter. TIP: If you don’t have maple extract, you can substitute vanilla extract).

Time For The Dry Ingredients

Whisk together all purpose flour, baking powder, and salt in a medium bowl. Add this to the creamed cookie batter and continue to beat until fully combined.

Stir in chopped pecans (or walnuts) until they’re incorporated into the cookie dough. The dough will be thick and “tacky” in texture.

Ready To Bake

Drop the cookie dough by Tablespoonfuls onto a sprayed (or silpat mat covered) large baking sheet. For a yield of about 3 dozen cookies, use “level” Tablespoons.

If you use “generous, rounded” Tablespoonfuls (shown below), you will end up with about 2 dozen, big chewy coconut maple cookies.

IMPORTANT: These cookies spread a LOT on the baking sheet, so leave at least 2″ minimum space between the cookies when positioning the dough on the baking sheets.

If you don’t leave enough space between the balls of cookie dough, the cookies will spread out so much they bake into each other. You can see this in the photo below (from the first time I made these cookies).

The cookies will still TASTE great, but you will have to cut them apart from each other (and that’s no fun at all). Trust me… give the cookies room to spread!

Bake The Chewy Coconut Maple Cookies

Bake the cookies at 375°F. for between 12-15 minutes. When done they will be golden brown in color, and the bottom edges will be browned and “set”.

Remove the cookies from the oven, and let them cool for 1-2 minutes on their baking sheets. Once they’ve cooled slightly, transfer them with a spatula to wire racks to finish cooling.

The Chewy Coconut Maple Cookies Are Ready To Eat!

Once the chewy coconut maple cookies are at room temperature, they will have firmed up slightly, and are ready to be enjoyed.

These delicious cookies are wonderfully chewy in texture, filled with coconut and pecans, and have GREAT flavor! Store any leftover cookies in an airtight container for 4-5 days at room temperature.

They also freeze very well, when wrapped in plastic and stored in an airtight container. They will thaw rather quickly because they are flat and thin!

I really hope you enjoy these yummy cookies as much as we do! Unfortunately, they don’t ever seem to last very long at our house when I make them… ha ha!

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

Looking For More COOKIE 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 yummy cookie recipes to choose from, including:

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Recipe adapted from: “Taste of Home” magazine, Feb/Mar 1998 edition, page 45, published by Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chewy Coconut Maple Cookies

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

Chewy Coconut Maple Coconut Cookies are easy to make yummy treats flavored with maple syrup, and filled with shredded coconut and pecans.

Category: Dessert

Cuisine: American

Keyword: chewy coconut maple cookies

Servings: 36 cookies

Calories Per Serving: 111 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup vegetable shortening
1 cup packed dark brown sugar
½ cup pure maple syrup
1 large egg
¾ teaspoon maple extract (can substitute vanilla extract)
1½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1½ cups shredded coconut
½ cup chopped pecans (can substitute walnuts)

US Customary - Metric

Instructions

Preheat oven to 375°F. (or 190.5°C.). Spray baking sheet(s) with cooking spray or line with silpat mats.
Put shortening and brown sugar in mixing bowl. Use electric mixer to cream them until fully combined and fluffy. Add egg, maple syrup and maple extract. Beat until incorporated into the batter.
Whisk flour, baking powder, and salt in a medium bowl. Add to creamed cookie batter; beat until combined. STIR in pecans until incorporated into the dough. Dough will be thick and "tacky" in texture.
Drop dough by Tablespoonfuls onto prepared baking sheets. For 3 dozen cookies, use "level" Tablespoons. If you use "generous, rounded" Tablespoonfuls, you will get about 2 dozen big cookies. IMPORTANT: These cookies spread a LOT on the baking sheet, so leave at least 2" minimum space between cookies.
Bake at 375°F. for 12-15 minutes. When done they should be golden brown, and bottom edges will be browned and "set". Remove cookies from oven; let cool 1-2 minutes on baking sheets, then transfer them to wire racks to finish cooling.
Once at room temp., serve and enjoy! Store leftover cookies in airtight container at room temperature. Cookies freeze well, when wrapped in plastic and stored in an airtight container. They thaw quickly because they are flat and thin.

Recipe Notes

NOTES: Caloric calculation is based on level Tablespoon of dough (a yield of approx. 36 cookies). **If using rounded, generous Tablespoons of dough (a yield of approx. 24 larger cookies), the caloric calculation would obviously end up being more per cookie.**

Nutrition Facts

Chewy Coconut Maple Cookies

Amount Per Serving (1 cookie)

Calories 111 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 5mg2%

Sodium 47mg2%

Potassium 67mg2%

Carbohydrates 15g5%

Fiber 0.5g2%

Sugar 10g11%

Protein 1g2%

Vitamin A 8IU0%

Vitamin C 0.04mg0%

Calcium 23mg2%

Iron 0.4mg2%

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

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10
Mar
2024

Irish Colcannon With Bacon

categories: Holidays!, Vegetable Dishes

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Make Irish Colcannon with Bacon, a classic dish of cabbage and potatoes, originating in Ireland. It’s a delicious dish, any time of the year!

Have you ever eaten Colcannon before? It is a dish created by combining potatoes and cabbage (or kale) with onions, butter, cream, salt and pepper. In this version, crispy cooked bacon is also included, for even more flavor!

Here in the United States colcannon is “typically” considered a St. Patricks Day dish, eaten in the Spring (March 17th), to commemorate this Irish holiday.

Did you know that in Ireland colcannon is associated primarily with harvest time in the Fall? Apparently traditional colcannon is more likely to be enjoyed in Ireland for Halloween, to celebrate their Fall harvest. I think that’s a really interesting thing to learn, and it surprised me!

All I do know is that Irish colcannon with bacon is delicious any time of year, it’s simple to prepare, and it fills us up! Here’s how to make it.

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

Cook The Bacon

Use kitchen scissors or a knife to cut the bacon into small pieces. NOTE: Cutting the bacon into small pieces lets it cook a lot faster, and saves time!

Cook the bacon until it is very crisp, then drain the bacon on paper towels. Set aside. Leave 1 Tablespoon of bacon grease remaining in the skillet!

Cook The Veggies

Melt 1 Tablespoon of butter on Medium in the large skillet you used to cook the bacon. The butter will cook with the bacon grease remaining in the skillet (for added flavor).

Once the butter melts, add chopped onion, and cook it for 3-4 minutes, stirring often, until it becomes tender and translucent. Add the chopped green cabbage, and stir it into the onion mixture until incorporated.

Continue to cook the onion and cabbage mixture for about 6-7 minutes on Medium heat, stirring often, to prevent burning.

Cook The Potatoes

Peel potatoes, cut them into chunks, and cover them with lightly salted water in a large saucepan. Bring the water to a boil on Medium-High heat. TIP: If you begin cooking the potatoes while you are cooking the veggies, you will save time!

Once the water boils, turn the heat down to Low and let the potatoes cook/simmer for about 18-20 minutes.

When done, the potatoes should be tender enough for a butter knife to be inserted easily. Drain the potatoes very well, then put them back into the large saucepan.

Immediately add 2 Tablespoons butter and heavy cream to the potatoes. Put a lid on the pan, and allow the butter to melt (without opening the lid).

Time To Put This Dish Together

Remove the lid from the saucepan of potatoes. They should still be hot. Use a potato masher (or a fork) to mash the potatoes (leaving some very small pieces!).

Now add the cabbage and onion mixture plus HALF of the crumbled bacon to the potatoes. Stir to combine, then season it with salt and black pepper, to taste.

Serve Irish Colcannon With Bacon

Transfer the Irish colcannon with bacon to a pretty serving bowl. Sprinkle the top with the remaining half of the crumbled bacon.

Make a tiny well in the center of the colcannon, and add the last Tablespoon of butter to the well. Serve the Irish colcannon with bacon immediately while hot, and enjoy this delicious side dish!

The colcannon is absolutely delicious and we think it is very filling, too! It is a great accompaniment to a variety of meats, including beef, pork, fish or chicken!

I hope you have the opportunity to make Irish colcannon with bacon. It’s really quite good (thank you, Ireland!), and I trust you’ll enjoy it as much as we do.

Thank you so much for stopping by today. I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day.

Looking For More Recipes For St. Patrick’s Day?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a variety of recipes for St. Patrick’s Day to choose from, including:

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Recipe adapted from (and with thanks to): Beth Pierce, at smalltownwoman.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Irish Colcannon With Bacon

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Make Irish Colcannon with Bacon, a classic dish of cabbage and potatoes, originating in Ireland. It's a delicious dish, any time of the year!

Category: Holidays, Side Dish, Vegetable Dish

Cuisine: Irish

Keyword: Irish colcannon with bacon

Servings: 6

Calories Per Serving: 327 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 slices bacon cooked crispy, crumbled *DIVIDED USE**
4 Tablespoons butter **DIVIDED USE**
½ cup chopped yellow onion
3 cups grated green cabbage
5 medium russet potatoes peeled, cut in chunks
⅓ cup heavy whipping cream
salt and black pepper, to taste

US Customary - Metric

Instructions

Cut bacon into small pieces; cook in large skillet until very crisp. Transfer to paper towels. Set aside. Leave 1 Tablespoon bacon grease in skillet for later!
Melt 1 Tablespoon butter on Medium heat in skillet you used to cook the bacon (with remaining bacon grease). Once butter melts, add onion; cook 3-4 minutes, stirring often, until tender/translucent. Add cabbage, and stir until combined. Continue cooking onion/cabbage 6-7 minutes on Medium heat, stirring often, to prevent burning.
Peel potatoes, cut into chunks; put in large saucepan and cover with lightly salted water. Bring water to a boil on Medium-High heat. TIP: If you begin cooking potatoes while cooking the veggies, you'll save time! Once boiling, turn heat down to Low; let potatoes simmer for 18-20 minutes. When done, potatoes should be tender enough for a butter knife to be inserted easily. Drain potatoes very well, then put them back into the saucepan. Immediately add 2 Tablespoons butter and cream to the potatoes. Put a lid on the pan; allow butter to melt (before opening the lid).
Remove lid from saucepan. Use a potato masher (or fork) to mash the potatoes (leave some small pieces). Add cabbage/onions plus HALF the crumbled bacon to the potatoes. Stir to combine, then season with salt/pepper, to taste.
Transfer colcannon to a serving bowl. Sprinkle with remaining half of the crumbled bacon. Make a small well in the center; add the last Tablespoon of butter to the well. Serve immediately while hot, and enjoy!

Nutrition Facts

Irish Colcannon With Bacon

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

Calories 327 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 10g63%

Trans Fat 0.3g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 45mg15%

Sodium 176mg8%

Potassium 863mg25%

Carbohydrates 36g12%

Fiber 3g13%

Sugar 3g3%

Protein 7g14%

Vitamin A 469IU9%

Vitamin C 24mg29%

Calcium 52mg5%

Iron 2mg11%

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

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06
Mar
2024

Taco-Spiced Cheese Crackers

categories: Appetizers

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Make Taco-Spiced Cheese Crackers as a delicious snack! Recipe makes 12 (½ cup) servings of baked cheese crackers coated with seasoning sauce.

If you’re looking for a yummy snack that is REALLY EASY to make, check out this recipe for Taco-Spiced Cheese Crackers!

These taco-spiced snacks are made with store-bought cheese crackers (i.e. Cheese-Its). They’re combined with and coated in a 4 ingredient sauce and then baked for one hour. That’s it!

The result is a crisp, wonderfully flavored munchie that I’m confident you and your family (and friends) will enjoy! This recipe will produce about 6 cups in total, and the finished crackers will last for quite awhile, if stored in airtight containers!

Here’s how to make Taco-Spiced Cheese Crackers. Hope you like them!

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

Make The Seasoning Sauce

Melt a stick of butter (½ cup) in a medium-sized saucepan on low heat. Once it has melted, add taco seasoning mix, Worcestershire sauce and salt, and stir well, until combined.

Season The Cheese Crackers

This mixture is the seasoning sauce that gives the cheese crackers their flavor! It doesn’t look like much, but it is a powerhouse of flavor.

Pour the cheese crackers into a large mixing bowl, and then pour the warm seasoning sauce over them.

Add all the sauce, and then gently stir this mixture until all the crackers have been covered with the seasoning sauce.

Bake The Taco-Spiced Cheese Crackers

Lay the seasoned crackers out on a very large baking sheet (13″ or 15″ long) with rimmed edges. If you don’t have access to a LARGE baking sheet, try cooking them in batches or on two small baking sheets.

Spread the crackers out on the pan, trying to put the crackers in a single layer, as much as possible. This helps spread them out so the sauce bakes (and dries) on them evenly!

Bake the taco-spiced cheese crackers at 250°F. for 1 hour. Give them a good stir, then re-position them on the baking sheet every 15 minutes while they bake.

Cool Then Serve The Taco-Spiced Cheese Crackers

When the crackers are finished baking, transfer them off the baking sheet and onto a large sheet of parchment or wax paper. Spread them out, and let them cool to room temperature.

I hope you have the chance to make these delicious snack crackers, and trust you will enjoy them as much as we do!

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

Looking For More SNACK Recipes?

Yu can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of snack recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Original recipe source: “The Spirit Of Christmas Cookbook”, page 158, published in 1996 by Leisure Arts, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Taco-Spiced Cheese Crackers

Prep Time

5 mins

Cook Time

1 hr

Total Time

1 hr 5 mins

Make Taco-Spiced Cheese Crackers as a delicious snack! Recipe makes 12 (½ cup) servings of baked cheese crackers coated with seasoning sauce.

Category: Appetizer/Snack

Cuisine: American

Keyword: taco-spiced cheese crackers

Servings: 12 (½ cup per serving)

Calories Per Serving: 223 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 cups cheese crackers (small) (i.e. Cheese-Its - a 12.4 oz. package)
½ cup butter (1 stick) melted
1 oz. taco seasoning mix = 1 pkg.
1 Tablespoon Worcestershire sauce
½ teaspoon seasoning salt

US Customary - Metric

Instructions

Preheat oven to 250℉ / 121℃.
Melt butter in a medium-sized saucepan on low heat. Once melted, add taco seasoning mix, Worcestershire sauce and salt. Stir well, until combined.
Put the cheese crackers in a large bowl; pour seasoning sauce over them. Add all the sauce; gently stir this mixture until all the crackers are covered with sauce.
Spread crackers out in a single layer a on large baking sheet (13" or 15" long) with rimmed edges. Bake the taco-spiced cheese crackers at 250°F. (or 121℃) for 1 hour. Give them a good stir, then re-position them on the baking sheet every 15 minutes while they bake.
When crackers finish baking, transfer them onto parchment or wax paper. Spread them out; let them cool to room temperature before serving. Store crackers in airtight container at room temperature. Enjoy!

Nutrition Facts

Taco-Spiced Cheese Crackers

Amount Per Serving (1 (½ cup per serving))

Calories 223 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 4g

Monounsaturated Fat 4g

Cholesterol 20mg7%

Sodium 597mg26%

Potassium 44mg1%

Carbohydrates 19g6%

Fiber 0.4g2%

Sugar 1g1%

Protein 0.1g0%

Vitamin A 459IU9%

Vitamin C 1mg1%

Calcium 34mg3%

Iron 1mg6%

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

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02
Mar
2024

Simple Savory Pork Chops

categories: Main Dishes, Pork

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Simple Savory Pork Chops are an easy one skillet dish! Bone-in pork chops are pan-seared, then simmered until tender in a simple, tasty sauce.

Today I want to share a recipe for simple savory pork chops. They are a CINCH to make, and they taste fantastic, thanks in part to the flavor-packed sauce they are cooked in!

I discovered the original recipe in one of my old food magazines, and tweaked it slightly to suit our taste. This is a great recipe for whipping up a delicious meal with minimal effort or time involved.

The pork chops (bone-in) are pan-seared to get nicely browned, then they simmer in a covered skillet in an amazing sauce. By the way, did I mention that all that is involved in making the sauce is to stir the ingredients together? YEP. It’s EASY!

The pork chops come out really tender, and are served with some of that yummy sauce spooned over the top. They’re delicious, and here’s how to make this dish.

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

Make The Savory Sauce

Combine water, chopped onion, orange marmalade, mustard powder, soy sauce, ketchup and Dijon mustard in a medium bowl.

Use a fork or spoon to stir these ingredients together until they have been fully combined. This is the sauce for the pork chops!

See how easy that was? I told ya! Set the sauce aside while you prepare the pork chops for cooking.

Dredge The Pork Chops

Now you are going to make a seasoned flour mixture that you will use to coat the pork chops. It is really easy to do this, too!

Measure all purpose flour, mustard powder, seasoning salt and black pepper onto a dinner sized plate. Use a fork to combine these ingredients, then spread them out on the plate.

Pat the pork chops dry with paper towels. Now you will “dredge” or pull the pork chops (one at a time) through the seasoned flour mixture to coat each chop.

Coat the pork chop on all sides, then place it on a baking sheet and repeat this process with the other pork chops.

Pan-Sear The Chops

Heat vegetable oil on Medium heat in a large skillet (big enough to lay all 4 pork chops down in a single layer).

When the oil is really hot (but not smoking), carefully lay the pork chops in the hot oil in a single layer. Do not move them for about 4 minutes.

The hot oil will pan-sear or brown the bottom of the pork chops. After 4 minutes, carefully turn the pork chops to the other side, and continue cooking for another 4 minutes.

Both sides of the pork chops should be nicely browned. They will finish cooking all the way through during the next step.

Add Sauce And Cook The Pork Chops

Pour all of the sauce over the top of the pork chops. Cover the skillet. If there are any steam vents in the skillet lid, plug them with foil (as shown in the 2nd photo below).

Reduce the heat to Low, and simmer the pork chops for 23-25 minutes OR until they are tender. Do not remove the lid on the skillet while they cook.

NOTE: If you are using really THICK pork chops, it may take a few more minutes of cooking to produce a tender pork chop because of the thickness!

There’s no need to stir the pork chops while they simmer… just keep that lid on the skillet!

Serve The Simple Savory Pork Chops

When the simple savory pork chops have finished cooking, they are ready to be served and enjoyed! Transfer the pork chops to individual plates.

Spoon the remaining sauce in the skillet over the top of each pork chop, then serve immediately. We enjoy the pork chops served with our homegrown green beans and au gratin potatoes on the side. YUM!

The pork chops turn out very tender, and we can usually cut them with a butter knife. They’re a convenient (and delicious) main dish because they are so easy to prepare!

I really hope you enjoy these simple savory pork chops! We love the faint taste of orange that the sauce provides, and how easy it is to make such a delicious dish.

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

Looking For More PORK CHOP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of pork chop recipes for you to choose from, including:

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Original recipe source: “Taste of Home Magazine”, April/May 2001 edition, page 41, published by Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Simple Savory Pork Chops

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Simple Savory Pork Chops are an easy one skillet dish! Bone-in pork chops are pan-seared, then simmered until tender in a simple, tasty sauce.

Category: Main Dish

Cuisine: All Cuisines

Keyword: savory pork chops

Servings: 4

Calories Per Serving: 428 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Pork Chops:

4 pork chops, bone-in about ¾" thick
3 Tablespoons all purpose flour
1 Tablespoon ground mustard (powder)
1 teaspoon seasoning salt
¼ teaspoon black pepper
2 Tablespoons vegetable oil

For Sauce:

1 cup water
½ cup chopped yellow onion
2 Tablespoons orange marmalade
2 Tablespoons ketchup
1 Tablespoon soy sauce low sodium, if possible
1 Tablespoon Dijon mustard
2 teaspoons ground mustard (powder)

US Customary - Metric

Instructions

Combine water, onion, orange marmalade, mustard powder, soy sauce, ketchup and Dijon mustard in a medium bowl. Stir until combined. Set aside.
Measure flour, mustard powder, seasoning salt and pepper onto a dinner plate. Use a fork to combine ingredients; spread them out on the plate.
Pat pork chops dry with paper towels. Dredge or pull pork chops (one at a time) through flour mixture to coat each chop on all sides. Place it on baking sheet; repeat with remaining pork chops.
Heat oil on Medium in a large skillet. When oil is really hot (but not smoking), lay pork chops in skillet in a single layer. Oil should sizzle when you add the chops. Do not move them. Cook for 4 minutes. Carefully turn the pork chops to the other side; continue cooking another 4 minutes. Both sides should be nicely browned.
Pour sauce over pork chops. Cover the skillet. Reduce heat to Low; simmer for 23-25 minutes OR until chops are tender. Do not remove the lid while they cook. Note: If using really THICK pork chops, it may take a few more minutes cooking to produce a tender pork chop!
To serve, transfer pork chops to individual plates. Spoon sauce over the top of each pork chop; serve immediately. Enjoy!

Nutrition Facts

Simple Savory Pork Chops

Amount Per Serving (1 chop + sauce)

Calories 428 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 6g38%

Trans Fat 0.2g

Polyunsaturated Fat 6g

Monounsaturated Fat 8g

Cholesterol 117mg39%

Sodium 938mg41%

Potassium 683mg20%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 9g10%

Protein 37g74%

Vitamin A 59IU1%

Vitamin C 2mg2%

Calcium 56mg6%

Iron 2mg11%

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

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

27
Feb
2024

Lime Jalapeño Salad Dressing

categories: Sauces and Dressings

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Yum

Make delicious Lime Jalapeño Salad Dressing in only 3-4 minutes. It has 5 ingredients and adds a zesty, fresh pop of flavor to green salads.

I am always looking for new and exciting salad dressings that I can make from scratch at home. Usually it costs less in the long run to make homemade salad dressings, especially with the cost of groceries recently!

This recipe for Lime Jalapeño Salad Dressing is one I found in an old cookbook of mine and tweaked the recipe slightly, to suit our taste.

It is simple salad dressing to prepare, and is a fresh, flavorful addition to mixed green salads. The total amount of salad dressing (as written) is enough for a big green salad (4 servings).

If you want to have more on hand, the recipe can EASILY be doubled or tripled to meet your needs. Here’s how to make it.

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

What Are The Ingredients I Will Need?

To make this salad dressing you will need 5 ingredients. They are fresh lime juice (from 1 lime), vegetable oil, a small jalapeño pepper, a clove of garlic, and a small piece of fresh ginger.

Prepping The Jalapeño

This recipe, as written, calls for using ¼ of a small jalapeño pepper. The photos below are representative only, to show you what must be removed.

Remove the seeds (they contain the heat so don’t rub your eyes after handling them!). and finely dice the jalapeño.

Prep The Fresh Ginger

Peel a very small “knob” of fresh ginger. Once peeled, mince the small piece very finely with a knife OR use a microplane (shown in photo below) to do the same thing.

The amount of fresh ginger needed is very small (but necessary for the flavor of the salad dressing). Did you know you can freeze the leftover ginger and continue to use it over and over? Here’s how to freeze ginger.

Make The Lime Jalapeño Salad Dressing

Now that the ingredients are prepped, the Lime Jalapeño Salad Dressing will come together in only a brief minute!

Place the lime juice, oil, minced jalapeño pepper, garlic, and ginger in a small bowl. Use a fork and whisk these ingredients together until they are fully combined.

Once the salad dressing is fully mixed, it can be used immediately OR you can cover and store it in the refrigerator.

If you choose to refrigerate it right when it’s done, you will need to re-stir the ingredients well once again before you use it.

Serve And Enjoy!

When ready to use, give it a quick stir, then add the lime jalapeno salad dressing to any of your favorite mixed green salads.

The salad shown below (first photo) is a kale and sweet potato salad, and this simple, but this flavor-packed dressing pairs really well with it.

The salad dressing also compliments green salads with fresh fruit, because it compliments the sweet fruit well.

Hope you give this unique (but delicious) salad dressing a try, and trust you’ll enjoy it! It’s such a simple recipe, but it tastes really good on a cold, crisp green salad.

Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SALAD DRESSING Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few homemade salad dressing recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Salad dressing recipe adapted from: “Year Round Fresh”, page 184, published by WW International, Inc. in 2018

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Lime Jalapeño Salad Dressing

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Make delicious Lime Jalapeño Salad Dressing in only 3-4 minutes. It has 5 ingredients and adds a zesty, fresh pop of flavor to green salads.

Category: Salad Dressing

Cuisine: All Cuisines

Keyword: lime jalapeño salad dressing

Servings: 4

Calories Per Serving: 27 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ Tablespoons fresh lime juice
2½ teaspoons vegetable oil or other neutral oil
¼ teaspoon fresh minced ginger finely minced
¼ small fresh jalapeño pepper seeded, finely minced
½ small garlic clove finely minced

US Customary - Metric

Instructions

Place the lime juice, oil, minced jalapeño pepper, garlic, and ginger in a small bowl.
Use a fork to whisk these ingredients together for about a minute until they're fully combined.
Once fully mixed, it can be used immediately OR cover and store it in the refrigerator. If refrigerate it right when it's done, you will need to re-stir the ingredients well before you use it. Serve, and enjoy.

Nutrition Facts

Lime Jalapeño Salad Dressing

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

Calories 27 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 0.4g3%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 1g

Sodium 0.2mg0%

Potassium 11mg0%

Carbohydrates 1g0%

Fiber 0.1g0%

Sugar 0.1g0%

Protein 0.1g0%

Vitamin A 12IU0%

Vitamin C 3mg4%

Calcium 2mg0%

Iron 0.01mg0%

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

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