The Grateful Girl Cooks!

31
Jul
2017

Homemade Hot Fudge Sauce

categories: Desserts, Ice Cream/Frozen Treats, Sauces and Dressings

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Thick, creamy, decadent and ready in 10 minutes, this easy homemade chocolate hot fudge sauce is so scrumptious you may never want to buy it at the store again!
It’s the middle of summer, it’s extremely HOT in Oregon this week, with temps expected to reach 108-110 degrees. However… we do have some yummy ice cream in the freezer!

We also have this amazing, thick Homemade Hot Fudge Sauce ready to drizzle on the ice cream, so it’s all GOOD! We may be HOT, but at least we will have a smile on our faces!

This recipe for homemade hot fudge sauce is a keeper, folks. It’s fudge-y, creamy, and is ready in under 10 minutes! I’m NOT kidding… it tastes amazing! Here’s how you can make this decadent sauce at home, rather than buying it at the local grocery store!

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

How To Make Homemade Hot Fudge Sauce

In a large saucepan, bring the whipping cream, corn syrup, dark brown sugar, salt, and HALF of the finely chopped chocolate to a boil over medium heat. Stir often, until all the chocolate has melted.

Reduce the heat under the pan and simmer (a low boil) for 5 minutes. While cooking, make sure to stir the mixture frequently to prevent scorching.

Remove the pan from the heat. Add butter, vanilla extract and the rest of the chocolate to the pan.

Stir the homemade hot fudge sauce until the chocolate is smooth and lump-free. Let the HOT fudge sauce cool just a bit before serving.

Spoon the hot fudge sauce over ice cream, cake, or even drizzled on top of dessert crepes! It tastes soooo good!

Storing The Sauce

Store the unused sauce in a covered jar or container with a lid for up to a week in the refrigerator. Once the sauce has been refrigerated, it will thicken considerably.

How To Reheat Hot Fudge Sauce Once It Has Been Refrigerated

When ready to use it again, remove the thick hot fudge sauce from the refrigerator. The sauce can either be cooked in a saucepan on the stove, or in a microwave.

TO MICROWAVE: Place the amount you will be using in the microwave (in a microwave-safe container). Re-heat hot fudge sauce for 10-15 seconds on high setting. Give it a stir. If it needs just a bit more time, place it back in microwave for a few seconds.
TO REHEAT ON STOVE: The hot fudge sauce can also be reheated in a small saucepan on your stovetop using low heat.

Spoon some of the homemade hot fudge sauce over ice cream, cake, or whatever you want to top with it!

My favorite way to use this thick, delicious sauce is to top homemade vanilla ice cream with it! Oh YUM.

This homemade hot fudge sauce is so delicious, thick and fudgy, you might be tempted to grab a spoon and eat it straight out of the jar! NOT that I would know anything about that, of course… wink, wink!.

This recipe is most definitely going into my “keeper” file! Hope you will give it a try – I just KNOW you’re gonna love it, too!

Looking For More DESSERT SAUCE Recipes?

Be sure to check out ALL my recipes in the Recipe Index, located at the top of the page. If you are interested in finding other delicious dessert sauces to serve over ice cream, you might want to try these:

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Recipe Adapted From: https://www.averiecooks.com/2013/04/10-minute-homemade-hot-fudge-html

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Homemade Hot Fudge Sauce

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

Thick, creamy, decadent and ready in 10 minutes, this easy homemade chocolate hot fudge sauce is so scrumptious you may never want to buy it at the store again!

Category: Dessert Sauce

Cuisine: American

Keyword: homemade hot fudge sauce

Servings: 16 (2 cups-2 Tablespoons per serving)

Calories Per Serving: 160 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2/3 cup heavy whipping cream
1/2 cup light corn syrup
1/3 cup dark brown sugar , packed
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
6 ounces semi-sweet chocolate (can also use dark or bittersweet), finely chopped
2 Tablespoons butter
2 teaspoons vanilla extract

US Customary - Metric

Instructions

In a large saucepan, bring whipping cream, corn syrup, dark brown sugar, salt, and HALF of the finely chopped chocolate to a boil over medium heat. Stir often until chocolate has melted. Reduce the heat under the pan and simmer (a low boil) for 5 minutes, making sure to stir the mixture frequently to prevent scorching.
Remove pan from the heat. Add butter, vanilla extract and the rest of the chocolate. Stir until chocolate is smooth and lump-free. Let the hot fudge sauce cool just a bit before serving.
Store the unused sauce in a covered jar or container with a lid for up to a week in the refrigerator. Once refrigerated, the sauce will thicken considerably. When ready to use it again, place the amount you will be using in the microwave (in a microwave-safe container) and re-heat for 10-15 seconds. The sauce can also be reheated on your stovetop. Enjoy!

Nutrition Facts

Homemade Hot Fudge Sauce

Amount Per Serving (2 Tablespoons)

Calories 160 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Cholesterol 17mg6%

Sodium 61mg3%

Potassium 94mg3%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 16g18%

Protein 1g2%

Vitamin A 195IU4%

Vitamin C 0.1mg0%

Calcium 20mg2%

Iron 0.9mg5%

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

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27
Jul
2017

Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette

categories: Salads

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This colorful berry orange spinach salad with strawberries, blackberries, mandarin oranges, and feta, is topped with a citrus balsamic vinaigrette!

During the heat of summer, I try to cook “light” dinners… sometimes it’s just too hot for a big heavy meal! I recently made my husband and I an entree sized Berry Orange Spinach Salad with Citrus Balsamic Vinaigrette for dinner, and we LOVED it!

The berry orange spinach salad was filling, and it was pretty to look at, too! You eat with your eyes first, right? Baby spinach leaves, crumbled feta cheese, walnuts or pecans, mandarin orange slices, strawberries, and some fresh blackberries are the ingredients in the salad.

The salad dressing is an easy to mix together citrus balsamic vinaigrette, and it really complimented the sweet fresh fruit and the slightly salty feta well. All in all, this berry orange spinach salad is an extremely easy dish to make! It is a PERFECT salad to make on a busy summer day!). Here’s how to make it:

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

Make The Citrus Balsamic Vinaigrette

Whisk olive oil, balsamic vinegar, fresh squeezed orange juice, and honey together in a small bowl. Once the ingredients are fully mixed, set the salad dressing aside until you are ready to serve the salad. See how EASY that was?

How Many Servings Will This Recipe Make?

The berry orange spinach salad, (as written) will make either 4 small side salads OR 2 large entree salads. Please note that I made two entree sized salads, and my photos will reflect this.

NOTE: The caloric calculation totals shown in the printable recipe (below) are calculated using the amount of calories for a side salad.

Assemble The Berry Orange Spinach Salad

Divide the chilled baby spinach leaves into serving bowls or onto plates. Evenly divide and arrange the strawberries, mandarin orange slices, blackberries, feta and pecans on top of the spinach for each salad.

Note: If you want to prepare the salad ahead of serving time, do not add vinaigrette to salad. Keep the berry orange spinach salad covered and refrigerated, until you are ready to serve.

Right before serving, remove the salad(s) from the refrigerator, give the citrus balsamic vinaigrette a good stir, and drizzle it over each berry orange spinach salad!

Gently toss, to combine all the salad ingredients, and serve! YUM! The berry orange spinach salad not only looks good, it tastes good, too! Time to dig in!

We really enjoyed these light, but filling salads for dinner! Hope you will consider trying this delicious berry orange spinach salad recipe, too! Have a great day! I am so thankful today for my life, my health, my family (including our puppy!), and God… who loves me deeply, just as I am!

Looking For More SALAD Recipes?

You can find all of my salad recipes in the Recipe Index, located at the top of the page. A few family favorites include:

Interested In More Recipes?

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

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Adapted From: https://www.yayforfood.com/recipes/berry-orange-spinach-salad-citrus-balsamic-vinaigrette

0 from 0 votes

Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

This colorful berry orange spinach salad with strawberries, blackberries, mandarin oranges, and feta, is topped with a citrus balsamic vinaigrette!

Category: Salad

Cuisine: American

Keyword: berry and orange spinach salad

Servings: 4 side salads (or 2 large)

Calories Per Serving: 290 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

6 cups packed baby spinach
2 mandarin oranges , peeled and sectioned
1 cup strawberries , halved (can substitute raspberries, if desired-keep whole)
1/2 cup fresh blackberries
1/2 cup feta cheese , crumbled
1/4 cup walnuts or pecans (I used pecans)

For Salad Dressing:

1/4 cup extra virgin olive oil
1 Tablespoon balsamic vinegar
1 Tablespoon fresh orange juice
1 Tablespoon honey

US Customary - Metric

Instructions

Whisk olive oil, balsamic vinegar, fresh squeezed orange juice, and honey together to make the vinaigrette. Once mixed, set aside until time to dress the salad.
The salad (as written) will make either 2 large entree salads, or 4 small side salads. To serve, divide chilled baby spinach leaves into serving bowls or onto plates. Evenly divide and arrange the strawberries, mandarin orange slices, blackberries, feta and pecans over the spinach.
Drizzle the balsamic vinaigrette over each salad, then toss to combine ingredients, and serve! If you want to prepare the salad ahead of serving time, do not add vinaigrette. Keep salad covered and refrigerated. Right before serving, remove chilled salad from refrigerator, give salad dressing a stir and drizzle it on salad!

Recipe Notes

Caloric calculation is based on using a side salad serving size (1/4 of total).

Nutrition Facts

Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette

Amount Per Serving (1 side salad)

Calories 290 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 5g31%

Cholesterol 16mg5%

Sodium 247mg11%

Potassium 452mg13%

Carbohydrates 19g6%

Fiber 3g13%

Sugar 13g14%

Protein 5g10%

Vitamin A 4635IU93%

Vitamin C 51.5mg62%

Calcium 171mg17%

Iron 2mg11%

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

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24
Jul
2017

Nanci’s 4-Bean Salad

categories: Salads, Vegetable Dishes

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This DELICIOUS, 4-Bean Salad is easy to make from scratch in 10 minutes, and is a perfect side dish for family celebrations, picnics, or potlucks!

I love Summertime! Warm days of sunshine, and BBQ’s on the back deck, enjoying the company of friends and family. We also enjoy the variety of wonderful foods we share when we get together, including Nanci’s 4-Bean Salad, which can be made in under 10 minutes!

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

Where I Got The Recipe For This 4-Bean Salad

I received this recipe from a friend named Nanci that I was privileged to be in a Bible Study group with. She told me it was a GREAT 4-bean salad, and thought we might enjoy it! With a grateful heart I jotted down the recipe. I’m pretty sure Nanci said she had been handed down the recipe from her mother-in-law. Once I got home, I added it to the BIG box of recipes on my desk that I want to try. There it sat in the huge pile of recipes I wanted to make.

I’ve been hanging on to her recipe for over a year now (shame on me), and FINALLY got around to making it. Oh boy… am I glad I did! It is so very easy to make (in under 10 minutes), and the flavor is remarkable (even better than store-bought)! This 4-bean salad is so good (and PERFECT for summer picnics, BBQ’s or family get-togethers year round), I knew I wanted to share it on this blog!

How To Make Nanci’s 4-Bean Salad

Open the cans, and drain and rinse all of the beans. Place the drained green, wax, kidney and garbanzo beans, sliced green pepper and red onion in a large mixing bowl.

In small separate bowl, whisk the oil, vinegar, sugar, salt and pepper together until sugar has dissolved. Pour this mixture over the beans, and stir gently to mix all ingredients together.

Cover the 4-bean salad well, and place it in the refrigerator. The flavor of this salad is best developed when it has been refrigerated for at least 8 hours or overnight! And that’s it! See how easy it is to make this wonderful 4-bean salad?

Chill And Serve Nanci’s 4-Bean Salad

Stir the salad occasionally during the refrigeration process. Once it has been thoroughly chilled (at least 8 hours), it is ready to serve. Place Nanci’s 4-Bean Salad into a nice serving bowl (big enough to hold 8 cups of salad), serve, and enjoy!

The salad itself takes less than 10 minutes to throw together. I recommend mixing it up either EARLY in the morning for a late dinner OR making salad in the evening for serving the next day. However you choose to prepare it, I really think you will LOVE this delicious, flavor-filled simple 4-bean salad! Have a great day, and thanks for stopping by. Please come back again soon.

Looking For More Side Salad Recipes?

All of my recipes can be found in the Recipe Index, located at the top of the page. A few of our favorite side salads you might enjoy include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: My friend, Nanci Peck

0 from 0 votes

Nanci's 4-Bean Salad

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

This DELICIOUS, 4-Bean Salad is easy to make from scratch in only 10 minutes, and is a perfect side dish for family celebrations, picnics, or potlucks!

Category: Salad

Cuisine: American

Keyword: 4 bean salad

Servings: 16 (1/2) cup servings (8 cups total)

Calories Per Serving: 144 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

1 can green beans
1 can kidney beans
1 can garbanzo beans
1 can yellow wax beans
1 small green bell pepper , sliced thin
1 small red onion , sliced thin

For dressing:

1/3 cup vegetable oil
2/3 cup white vinegar
3/4 cup granulated sugar
1 teaspoon salt
1/2 teaspoon ground black pepper

US Customary - Metric

Instructions

Drain and rinse all beans. Place drained beans, green pepper and red onion in large mixing bowl.
In small separate bowl, whisk oil, vinegar, sugar, salt and pepper together until sugar has dissolved. Pour over beans; stir gently to mix all ingredients together.
Cover salad and refrigerate. The flavor of this salad is best developed when it has been refrigerated for at least 8 hours or overnight! Stir salad occasionally during the refrigeration process. Serve, and enjoy!

Recipe Notes

*Cans of beans are standard size (15.5 ounces)
*Prep time shown does not indicate refrigeration time (8 hours or overnight is best for flavors to saturate!)

Nutrition Facts

Nanci's 4-Bean Salad

Amount Per Serving (0.5 cup)

Calories 144 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Sodium 291mg13%

Potassium 242mg7%

Carbohydrates 21g7%

Fiber 3g13%

Sugar 11g12%

Protein 3g6%

Vitamin A 215IU4%

Vitamin C 15.5mg19%

Calcium 42mg4%

Iron 1.3mg7%

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

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20
Jul
2017

Pecan Chewies

categories: Bar Cookies, Desserts

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Looking for a new recipe for bar cookies? How about trying this one for Pecan Chewies? They are buttery, chewy, simple to make, taste delicious, and the recipe makes two dozen… in hardly any time at all!
I found this recipe on Pinterest (thanks to Stacey at Southern Bite) and decided to make a batch, using some of the Texas pecans my Mom orders for us each year. It was a sacrifice making yummy bar cookies, but hey… someone’s gotta do it!

These Pecan Chewies are just that… a little bit chewy, not overly sweet, yet they are wonderfully buttery and delicious! They’re also incredibly easy to make! Here’s how to whip up 2 dozen pecan chewies in a flash:

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

Prepare The Batter

Preheat oven to 300 degrees F. Spray a 13×9 inch cake pan with some non-stick baking spray before beginning.

Melt butter, and add it to a large bowl. Add granulated sugar and brown sugar, and mix it well by hand (no mixer needed!). Add the beaten eggs, then the flour.

Stir the dough really well, until all ingredients are incorporated into batter and no lumps remain. Next, add in the chopped pecans and vanilla.

Stir well, then evenly spread dough into prepared 13×9 inch baking pan.

Baking The Pecan Chewies

Bake at 300 degrees F for between 40 and 50 minutes (oven temps vary). Make sure to NOT over bake the bar cookies. I checked mine at the 40 minute mark and they were done!

When done, remove pan to a wire rack and let the Pecan Chewies cool. Once they are at room temperature, cut into 24 portions.

That’s it! See how simple they were to make with only about 10 minutes work? The bars all came out of the baking pan very easily, as well. And they REALLY are good! See those yummy chopped pecan pieces in them? YUM.

Time To Eat

Look- I even saved you one. Want a bite? I love that these bars are not overly sweet. I “might” have even had one with my morning coffee this morning!

In my opinion, I really believe you will enjoy these chewy bar cookies, and there’s certainly enough to share!

I hope you enjoy this delicious recipe. It’s always fun to try new recipes and I love it when I find a really GOOD one, like this!

Have a wonderful day, and remember to be KIND to those you cross paths with today! They may really need someone like YOU to encourage them! Take care, and please come back soon for more family-friendly recipes!

Looking For More BAR 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 bar cookie recipes to check out, 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.

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

Recipe Source: http://southernbite.com/pecan-chewies/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Pecan Chewies

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

Pecan Chewies are bar cookies that are absolutely buttery, chewy and delicious! You can make 2 dozen of these yummy family friendly treats in no time at all!

Category: Dessert

Cuisine: American

Keyword: pecan chewies

Servings: 24 bars

Calories Per Serving: 210 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup (2 cubes) butter
1 cup granulated sugar
1 cup firmly packed brown sugar (light or dark-I used dark)
2 eggs , beaten well
2 cups self-rising flour (See NOTES for self-rising flour substitution)
1 cup chopped pecans
2 teaspoons vanilla extract

US Customary - Metric

Instructions

Preheat oven to 300 degrees F. Spray a 13x9 inch cake pan (bottom and sides) with non-stick baking spray.
Melt butter; add it to a large bowl. Add granulated sugar and brown sugar; mix well, by hand (no mixer needed!). Add beaten eggs, then the flour. Stir dough really well, until all ingredients are incorporated into batter and no lumps remain. Next add in the chopped pecans and vanilla extract. Stir well, then evenly spread dough into prepared 13x9 inch baking pan.
Bake at 300 degrees for about 40 to 50 minutes (oven temps vary). Make sure NOT to over bake. I checked mine at the 40 minute mark and they were done! When done, remove pan to a wire rack and let the Pecan Chewies cool. Once at room temperature, cut into 24 portions. Serve, and enjoy!

Recipe Notes

If you do not have self-rising flour you can substitute 2 C all-purpose flour + 3 tsp. baking powder+1 tsp. salt.

Nutrition Facts

Pecan Chewies

Amount Per Serving (1 bar)

Calories 210 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 5g31%

Cholesterol 33mg11%

Sodium 75mg3%

Potassium 48mg1%

Carbohydrates 25g8%

Sugar 17g19%

Protein 2g4%

Vitamin A 260IU5%

Vitamin C 0.1mg0%

Calcium 17mg2%

Iron 0.3mg2%

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

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17
Jul
2017

P.F. Chang’s Spicy Green Beans (copycat)

categories: Copycat Recipes, From Our Veggie Garden, Side Dishes, Vegetable Dishes

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P.F. Chang’s spicy green beans are fresh green beans cooked in a flavorful Asian sauce, in this delicious restaurant copycat recipe!

Looking for a tasty new way to serve those yummy summer green beans you get from the grocery store, Farmer’s Market or your own garden? How about this delicious, quick and easy recipe for P.F. Chang’s Spicy Green Beans (copycat)?

I’ve grown my own green beans for years now, so I’m always on the lookout for new ways to cook and serve them. I found this “copycat” recipe for spicy green beans on Pinterest, and decided to give it a try. You will be surprised how GOOD these green beans are! The addition of an Asian pan sauce makes them “practically perfect in every way” (to coin a phrase from Mary Poppins).

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

Are These Spicy Green Beans Difficult To Make?

Are these spicy green beans difficult to make? Absolutely NOT! All in all, the beans take only 5-6 minutes to cook… really! The “hardest” thing you will have to do is snip the ends off the beans… ha ha! Here’s how to make delicious P.F. Chang’s Spicy Green Beans from the comfort of your own home:

Make The Asian Sauce

First make the Asian sauce by mixing the ingredients together in a small bowl, and then set aside until ready to put it in use. See how EASY that was?

Pour the sesame oil into a large skillet or wok. NOTE: You can buy sesame oil in the Asian food section of most supermarkets. Turn the heat to medium high for about 30 seconds, and when the oil is hot, add the chopped green onions, minced garlic, and red pepper flakes.

Stir well, and cook for 30 seconds, stirring constantly. Be careful NOT to burn the garlic.

Time To Add The Fresh Green Beans!

Add the green beans to the skillet. Stir them constantly, and continue to cook them for 3-4 minutes, until they are almost fully cooked. The beans will turn a deeper green color as they cook.

Add The Sauce To The Spicy Green Beans

When the green beans are done cooking, move them over to one side of the skillet. Give the Asian sauce a good stir, and then add it to the skillet. Stir well, and cook the sauce for 30 seconds (still on medium-high heat). Let the sauce come to a boil, then turn the heat to LOW. The sauce will thicken very slightly as it cooks.

Stir the sauce into the green beans to fully coat them. Cook the spicy green beans and sauce for another 30 seconds, and then remove the skillet from the heat.

P.F. Chang’s Spicy Green Beans Are Ready To Serve!

Place the hot green beans and sauce onto serving plate or into a bowl, and garnish with sesame seeds (if using). Serve the spicy green beans while hot, and ENJOY!

We enjoyed trying this recipe for spicy green beans. They are NOT too spicy at all, and have fantastic flavor! I used only 1 pound of green beans, so if you are using 2 pounds of beans the quantity will be much larger than shown in my photos!

Hope you will consider trying this recipe. I trust you will find it just as delicious as we did! Have a great day, and please come back again soon!

Looking For More VEGETABLE SIDE DISHES?

You can find all of my vegetable dishes in the Recipe Index, located at the top of the page. A few recipes you might enjoy include:

Interested In More Recipes?

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

Recipe Source: http://domesticsuperhero.com/copycat-pf-changs-spicy-green-beans/

5 from 1 vote

P.F. Chang's Spicy Green Beans

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

P.F. Chang's spicy green beans are fresh green beans cooked in a flavorful Asian sauce, in this delicious restaurant copycat recipe!

Category: Side Dish, Vegetable Dish

Cuisine: Asian

Keyword: spicy green beans

Servings: 6 servings

Calories Per Serving: 75 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Beans:

1-2 pounds fresh green beans , ends trimmed and beans cut into 2 inch pieces
2 green onions , chopped thin
1 teaspoon red pepper flakes
4 garlic cloves , minced
2 Tablespoons sesame oil

For Asian Sauce:

1/8 teaspoon salt
1/8 teaspoon black pepper
2 Tablespoons low sodium soy sauce
1 Tablespoon rice vinegar
1 teaspoon white granulated sugar
1/4 cup water
Sesame Seeds , for garnish (optional)

US Customary - Metric

Instructions

Make the Asian sauce by mixing ingredients in a small bowl. Set the bowl aside until ready to use.
Put sesame oil into a large skillet or wok. Turn heat to medium high for 30 seconds. To the hot oil add chopped green onions, minced garlic, and red pepper flakes. Stir well and cook for 30 seconds, stirring constantly and being careful NOT to burn the garlic.
Add the green beans to the skillet. Stir constantly and cook for 3-4 minutes, until they are just about fully cooked. The beans will turn a deeper green color as they cook. When beans are done, move them over to one side of the skillet. Give the Asian sauce a good stir and add it to the skillet. Stir well, and cook the sauce for 30 seconds (still on medium-high heat); let the sauce come to a boil, then turn the heat to LOW. The sauce will thicken slightly. Stir the sauce into the green beans to coat. Cook beans and sauce for another 30 seconds, then remove skillet from heat.
Place the hot green beans and sauce onto serving plate or in a bowl, and garnish with sesame seeds (if using). Serve the green beans while hot... and ENJOY!

Nutrition Facts

P.F. Chang's Spicy Green Beans

Amount Per Serving (1 serving)

Calories 75 Calories from Fat 36

% Daily Value*

Fat 4g6%

Sodium 237mg10%

Potassium 194mg6%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 3g3%

Protein 1g2%

Vitamin A 660IU13%

Vitamin C 10.6mg13%

Calcium 34mg3%

Iron 1mg6%

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

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13
Jul
2017

Shrimp Scampi

categories: Italian, Main Dishes, Seafood

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You’re gonna love shrimp scampi, a classic Italian dish, featuring shrimp cooked in a simple lemon, butter and garlic sauce, and served on pasta!
Large shrimp cooked with olive oil, butter, lemon juice and lots of garlic, and served with pasta… does that sound good to you? If it does, then you will LOVE this recipe for Shrimp Scampi!

Did you know that in the United States we have “National Shrimp Scampi Day”? It is celebrated each year on April 29th. Who knew? I recently found this recipe from celebrity chef Ina Garten and decided to try it with some shrimp I had pulled out of our freezer.

I’d made shrimp scampi many times before, using a different recipe, but decided this one was the winning ticket, so I wanted to share on my blog! It is light… and DELICIOUS!!!! Did I mention that it’s really easy to make? Here’s how:

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

How To Make Shrimp Scampi

Place a little bit of vegetable oil into a large pot of boiling water. Add the pasta and 1 Tablespoon salt. Cook per package instructions. While pasta is cooking, cook the shrimp.

To prepare the shrimp, melt butter and olive oil in large skillet over medium-low heat. Add the minced garlic and cook for 1 minute, stirring often to prevent the garlic from burning.

Cook The Shrimp

Add all of the shrimp, plus 1½ teaspoons salt, and ground black pepper to the skillet.

Cook the shrimp scampi, stirring often, and cooking both sides. Continue to cook the shrimp for a total of about 5-6 minutes, until the shrimp turn pink in color.

Add chopped parsley, lemon zest, lemon slices, lemon juice, and red pepper flakes to the shrimp scampi. Stir well, to fully combine all the ingredients. Sorry the photo below is a bit blurry. I must have been in a hurry to eat!

By now the pasta should be done cooking. Drain the cooked pasta, then place it back into the pot. Add the shrimp scampi and the sauce to the pasta. Mix the ingredients well, so that all the pasta is coated with sauce.

Serve The Shrimp Scampi

Serve the shrimp scampi at once, while hot, and enjoy the wonderful flavors of this classic Italian seafood dish! The recipe as written makes 3 large servings or 4 slightly smaller servings.

The shrimp scampi tastes wonderful, due in part to the freshly squeezed lemon juice and zest, plus the flavorful minced garlic! I have a hunch you will absolutely LOVE this meal!

My husband and I had the leftovers the next day for lunch, and they tasted just as good as the night before! Hope you will consider giving this recipe a try. It’s quick, easy and so incredibly good! Have a great day, and come back again soon.

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Recipe Source: http://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe3-1916619

0 from 0 votes

Shrimp Scampi

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

You're gonna love shrimp scampi, a classic Italian dish, featuring shrimp cooked in a simple lemon, butter and garlic sauce, and served on pasta!

Category: Entree

Cuisine: Italian

Keyword: shrimp scampi

Servings: 3 servings

Calories Per Serving: 652 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 teaspoon Vegetable oil
2 teaspoons salt (divided)
1/2 pound linguini or spaghetti
3 Tablespoons butter
2½ Tablespoons olive oil
1½ Tablespoons minced garlic (approx 4 large cloves)
1 pound large shrimp , peeled and deveined
1/4 teaspoon ground black pepper
1/3 cup chopped fresh parsley leaves
Grated zest from 1/2 large lemon
1/3 cup fresh squeezed lemon juice (approx. 2-3 lemons)
1/4 lemon , thinly sliced into rounds
1/8 teaspoon hot red pepper flakes

US Customary - Metric

Instructions

Place a teaspoon of vegetable oil and teaspoon of salt into a large pot of boiling water. Add the pasta. Cook per package instructions. While pasta is cooking, cook the shrimp.
To prepare shrimp, melt butter and olive oil in large skillet on medium-low heat. Add the minced garlic and cook for 1 minute, stirring often to prevent the garlic from burning.
Add shrimp; season with 1 teaspoon salt, and ground black pepper to the skillet. Cook, stirring often (and cooking both sides), for a total of about 5 minutes, until the shrimp turn pink in color. Remove skillet from the heat. Add chopped parsley, lemon juice, lemon slices, lemon zest, and the red pepper flakes. Stir well, to fully combine ingredients.
By now the pasta should be done cooking. Drain pasta, then place pasta back into the pot. Add the shrimp and sauce to the pasta right away. Toss ingredients well, so that pasta is coated with sauce. Serve hot, and enjoy!

Nutrition Facts

Shrimp Scampi

Amount Per Serving (1 serving)

Calories 652 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 9g56%

Cholesterol 411mg137%

Sodium 2060mg90%

Potassium 382mg11%

Carbohydrates 61g20%

Fiber 2g8%

Sugar 3g3%

Protein 41g82%

Vitamin A 935IU19%

Vitamin C 31.6mg38%

Calcium 255mg26%

Iron 4.8mg27%

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

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11
Jul
2017

Easy Chicken Salad For Sandwiches

categories: Chicken, Sandwiches

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This easy copycat version of a famous East Coast chicken salad for sandwiches is convenient to have in the refrigerator for a quick meal!

Do you enjoy chicken salad? Today I want to share with you a wonderful recipe for Easy Chicken Salad For Sandwiches! It’s really yummy!

I enjoy having chicken salad made up and ready in the fridge during hot summers, so I can make chicken salad sandwiches for my family any time I want!

The original recipes comes from a website I enjoy called “A Family Feast”. Martha and her husband Jack (the bloggers/cooks) have a wonderful website, Facebook and Pinterest pages that feature some fantastic recipes. I highly recommend their website (see recipe source below)!

Here’s how to make this delicious chicken salad for sandwiches.

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

Why This Is Called A “Copycat” Recipe

The recipe is a copycat version of a brand of chicken salad for sandwiches marketed and sold on the East Coast. While I have never tasted the original Willow Tree Chicken Salad, I found this recipe almost identical (minus the brown sugar/garlic powder) to the recipe my Mom’s been making for years.

That was enough for me to try it. so I decided to test this version out! YUM! The chicken salad is very flavorful, and not too “mayonnaise-y” (new word!) once ingredients are combined.

It’s also fairly inexpensive to make, and very easy to prepare. The recipe makes 4-6 servings, depending on how much chicken salad you use for each sandwich, and it tastes GOOD.

If you want to cut out some carbs and not use bread, simply place the chicken salad between lettuce leaves and roll up like a burrito to eat! Here’s how to make this tasty chicken salad:

Shred The Meat For The Chicken Salad For Sandwiches

The recipe calls for cooked boneless, skinless chicken breast. I simply boil the chicken breasts in water until done (the easy way), but however you cook the chicken is up to you.

Once the chicken is cooked, place the chicken breasts in a stand mixer (with the paddle attachment on). Shred the chicken on medium speed until it’s finely shredded.

If you want to shred the chicken by hand instead of using a mixer, simply use two forks.

This is how it looks once done. You will have a nice big bowl of finely shredded chicken, and it only takes a couple of minutes!

Add The Rest Of The Ingredients

Add the rest of the ingredients to the shredded chicken (mayonnaise, celery, onion, brown sugar, garlic powder, salt and pepper).

Stir all of the chicken salad ingredients well, until thoroughly blended. Take a bite, and add additional salt and/or pepper, to suit your taste.

Cover the chicken salad with plastic wrap, and keep it refrigerated until you are ready to make and serve the sandwiches.

Chicken Salad For Sandwiches Is Now Ready To Eat!

When you’re ready to make sandwiches, place the chicken salad on top of lettuce leaves on sandwich bread, cut in half, and serve! That’s it! Pretty easy, right?

Keep any leftovers covered in the refrigerator for up to 3-4 days. Now you can make delicious chicken salad sandwiches whenever you want!

I sure do love summer in Oregon! It is such a blessing to have warmth, sunshine, and blue skies, especially after the wettest, gloomiest Winter and Spring I can recall in several years!

Having this chicken salad for sandwiches pre-made and ready is a welcome thing, so we can be outside enjoying the beauty of the Pacific Northwest! Thanks for stopping by, and have a great day!

Looking For More SANDWICH Recipes?

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

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Recipe Source: www.afamilyfeast.com/copycat-willow-tree-chicken-salad/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Easy Chicken Salad For Sandwiches

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

This easy and delicious copycat version of a famous East Coast chicken salad is convenient to have in the refrigerator for a quick sandwich for lunch or dinner!

Category: Sandwich

Cuisine: American

Keyword: chicken salad

Servings: 4 -6 servings

Calories Per Serving: 325 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound cooked chicken breast (boneless/skinless), shredded
3/4 cup mayonnaise
3 Tablespoons finely minced celery
3 Tablespoons finely minced onion
1 Tablespoon brown sugar
1/8 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt (+ more to taste, as desired)

US Customary - Metric

Instructions

Place cooked boneless, skinless chicken breasts in a stand mixer (with paddle attachment on). Shred chicken on medium speed until finely shredded. If you want to shred by hand instead of using a mixer, use two forks.
Add the rest of the ingredients to the shredded chicken (celery, onion, brown sugar, garlic powder, salt and pepper). Stir all ingredients well, until thoroughly blended. Take a bite; add additional salt and/or pepper, as desired. Cover salad with plastic wrap, and refrigerate until ready to serve.
When ready to make sandwiches, place the chicken salad on top of lettuce leaves on sandwich bread, and serve! Keep leftover chicken salad covered in refrigerator for up to 3-4 days.

Recipe Notes

NOTE: Caloric calculation is based on 6 servings.
*Prep time does not include cooking time for chicken. I simply boiled the chicken in water until done, but however you pre-cook chicken is your choice.

Nutrition Facts

Easy Chicken Salad For Sandwiches

Amount Per Serving (1 serving)

Calories 325 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 4g25%

Cholesterol 76mg25%

Sodium 334mg15%

Potassium 211mg6%

Carbohydrates 2g1%

Sugar 2g2%

Protein 23g46%

Vitamin A 50IU1%

Vitamin C 0.3mg0%

Calcium 14mg1%

Iron 0.8mg4%

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

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07
Jul
2017

Cranberry Chicken

categories: Chicken, Main Dishes

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Cranberry Chicken is delicious and easy to make, with baked chicken breasts, whole cranberry sauce, onion soup mix, pecans and Catalina dressing.

If you’re looking for a completely simple, yet delicious new chicken recipe to try, may I suggest this one for Cranberry Chicken?

Chicken breasts are layered with whole cranberry sauce, onion soup mix, chopped pecans, dried cranberries, topped with Catalina dressing. It is baked until done, then served on steamed rice.

If that ingredient list sounds strange, you’re not alone. That was my reaction the first time I saw the ingredient list. Guess what? The ingredients for cranberry chicken may sound a bit odd, but the finished chicken dish tastes really good!

Here’s how to make cranberry chicken.

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

How To Make Cranberry Chicken

This meal takes less than 10 minutes of prep work (how great is THAT?). The recipe is as simple as layering ingredients and baking.

First, spray a 9×13 baking pan with non stick spray. Place boneless, skinless chicken breasts in the pan in a single layer.

Spread whole cranberry sauce evenly over chicken breasts, to cover. Who knew that raw chicken and cranberry sauce could look so festive? Ha Ha.

Time To Do Some “Sprinkling”

Sprinkle the onion soup mix evenly over all that cranberry sauce. See how easy this is so far? Told you it was easy.

Sprinkle some crunchy, chopped pecans evenly over the soup mix. Now this dish is almost done, and you’ve probably not gotten too worn out, right?

Ready to “sprinkle” again? YEP. Evenly sprinkle the dried cranberries over the pecans.

Add Catalina Dressing

Pour a bottle of Catalina dressing evenly over the top of the chicken. I use my own Homemade Catalina Salad Dressing, but a regular sized bottle of store bought dressing works perfectly!

Bake The Cranberry Chicken

Lightly cover the pan with aluminum foil. Bake the cranberry chicken at 350 degrees F. for 45 minutes.

Remove the foil, and continue baking the chicken for an additional 15 minutes. Remove the chicken from the oven. The chicken is done when cooked through to an internal temperature of 165°F.

This is what the cranberry chicken looked like when it was done and came out of the oven. Let it cool for 2-3 minutes before serving.

Serve The Cranberry Chicken!

Serve the cranberry chicken on top of hot cooked rice, on individual serving plates (or a serving platter).

Spoon some of the extra sauce over the top of each piece of chicken, for added flavor. Now you’re ready to eat this delicious main dish.

That’s it! Cranberry chicken really is such an easy recipe to prepare! We enjoyed trying this chicken dish, and hope you will, too! My husband said the taste reminded him of Thanksgiving (must be those cranberries!).

Have a wonderful day, and remember… be kind, and seek to encourage those whom you encounter today. There’s no telling what hardship or troubles they might be facing, and YOU could be the person who makes a difference in their day!

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 for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

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Recipe Source: https://favfamilyrecipes.com/cranberry-chicken/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Cranberry Chicken

Prep Time

5 mins

Cook Time

1 hr

Total Time

1 hr 5 mins

Cranberry Chicken is delicious and easy to make, with baked chicken breasts, whole cranberry sauce, onion soup mix, pecans and Catalina dressing.

Category: Entree

Cuisine: American

Keyword: cranberry chicken

Servings: 6 servings

Calories Per Serving: 574 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 large boneless , skinless chicken breasts, cut in half horizontally (or 6 small breasts)
14 ounces whole berry cranberry sauce , 1 can
2 ounces dry onion soup mix , 1 envelope
1 cup chopped pecans
1 cup dried cranberries
8 ounces Catalina dressing
Cooked white or brown rice (to serve with chicken on top)

US Customary - Metric

Instructions

Spray a 9x13 or 10x12 baking pan with non stick spray. Place chicken in pan in single layer.
Spread cranberry sauce evenly over chicken breasts. Sprinkle onion soup mix evenly over cranberry sauce. Sprinkle chopped pecans evenly over soup mix. Sprinkle dried cranberries evenly over pecans. Pour bottle of Catalina dressing evenly over pecans.
Lightly cover pan with aluminum foil. Bake at 350 degrees for 45 minutes. Remove aluminum foil, and continue baking for an additional 15 minutes.
Place chicken pieces on top of hot cooked rice on individual serving plates (or a serving platter). Spoon some of the extra sauce over the top of the chicken for added flavor. Serve, and enjoy!

Nutrition Facts

Cranberry Chicken

Amount Per Serving (1 piece)

Calories 574 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 3g19%

Cholesterol 36mg12%

Sodium 1032mg45%

Potassium 308mg9%

Carbohydrates 67g22%

Fiber 3g13%

Sugar 58g64%

Protein 13g26%

Vitamin A 55IU1%

Vitamin C 2.2mg3%

Calcium 20mg2%

Iron 0.9mg5%

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

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03
Jul
2017

Happy Independence Day!

categories: Holidays!

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Happy Independence Day from our family to yours! As someone who considers herself privileged to have been raised in this great country, I am so grateful for the many freedoms I am fortunate enough to enjoy. As one writer puts it… we are the land of the free, BECAUSE of the brave!

I’ve shared this independence day quote from Erma Bombeck before, but want to post it again, as it kind of sums up this day, where people all across our country gather together for BBQ’s, fun, and fireworks to celebrate the United States of America, and our founding fathers who put it all on the line for FREEDOM..
Have a fun, safe, and DELICIOUS celebration, friends. We’ll be out of state on vacation, but we still plan (or my hubby, the Grill Master) on grilling something tasty, and enjoying this special day!

The Grill Master, busy at work. Should I tell him the lighter fluid goes on the briquets? Nah… he’s having way too much fun!

Hope you light a few sparklers and have a happy Independence day!

Have a happy independence day celebration with family and friends. May God continue to bless America.

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29
Jun
2017

West African Chicken and Peanut Stew

categories: Chicken, Main Dishes

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West African Chicken Peanut Stew features chicken, beans, tomatoes, corn and sweet potato in a peanut based sauce, served over steamed rice.
This unique, tasty and filling stew is quite popular on the west coast of Africa. I recently made this (new to us) recipe for West African Chicken Peanut Stew. After eating it, I decided to share the recipe on my blog, because it is a delicious, filling, easy to prepare, and unique dish! I really think you will enjoy it.

When I first found the recipe in an old Bake-Off Contest cookbook from 1994, I wasn’t so sure that I wanted to try it. I just wasn’t sure of the flavor combos in this recipe, but I tried it anyway, and we really enjoyed it!

Here’s an interesting tidbit: The original recipe called the peanuts “groundnuts”, because that is what a peanut is called on the western coast of Africa… who knew?

What is IN West African Chicken Peanut Stew?

This dish contains chicken, sweet potatoes, corn, white beans and onions, and is cooked in a tomato and peanut butter sauce with a few spices to give it a bit of “zing”. I know what you’re probably thinking right about now after reading the ingredients… whaaaat?

That was my first gut reaction, as well. BUT… trust me, this actually is a wonderful, flavor-filled thick stew, and because you serve it over rice, it’s very filling, too!

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

How To Make West African Chicken Peanut Stew

Heat oil in a large 4 quart heavy bottomed pan on medium-high heat. Once the oil is hot, add cubed chicken breast. Cook, stirring often until chicken is cooked through and no longer pink.

The chopped onion and garlic are the next things to go into the pot. Cook these ingredients, stirring them frequently for about 3 minutes, being careful to not let the garlic burn.

Add The Veggies

Place the diced tomatoes (undrained), white beans, corn, and cubed raw sweet potato into the pot. Stir them together, to combine.

Add the water, peanut butter, tomato paste, and remaining spices to the pan. Stir to combine, and bring this mixture to a boil.

Time To Let The Stew Cook!

Once it comes to a boil, reduce the heat to low. Cover the pan, and cook the stew for 30 minutes, or until the sweet potato chunks are tender. Stir the stew occasionally while it cooks. If the broth is too thick, add a bit more water, and stir to combine.

Serve The West African Chicken Peanut Stew

When the chicken peanut stew is done, serve it over hot white or brown rice. Garnish each serving with chopped fresh parsley and a few chopped peanuts (optional), and serve the dish while hot.

The recipe for chicken peanut stew makes 8 (1½ cup) servings. That’s it!

I truly was pleasantly surprised at how good this dish was. My husband really loved it, too! If you enjoy STEW, be sure to check out my recipe for Beef Stew… it is delicious!

Sure hope you will consider making this unique chicken peanut stew, and trust you will enjoy it! Have a great day.

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Recipe Adapted From: Pillsbury Classic Cookbooks- Bake-Off Coking & Baking Contest, published March 1994, The Pillsbury Company, page 28.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

West African Chicken Peanut Stew

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

West African Chicken Peanut Stew features chicken, beans, tomatoes, corn and sweet potato in a peanut based sauce, served over steamed rice.

Category: Dinner

Cuisine: African

Keyword: African chicken peanut stew

Servings: 8 servings

Calories Per Serving: 360 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 boneless skinless chicken breasts , cut into 1/2 inch pieces
1 Tablespoon peanut oil or vegetable oil
1 medium brown onion , chopped
1 garlic clove , minced
1 (28 oz.) can diced tomatoes, undrained
1 can (15.5 oz) Great Northern or Cannelini beans
1 can (12 or 15.5 oz) whole kernel corn, drained
1 sweet potato , peeled and chopped
3/4 cup water
1/3 cup peanut butter
1 Tablespoon tomato paste
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
3 cups hot cooked white or brown rice

US Customary - Metric

Instructions

Heat oil in a large 4 quart heavy bottomed pan on medium-high heat. Once oil is hot, add cubed chicken breast. Cook, stirring often until chicken is cooked through and no longer pink.
Add chopped onion and garlic to pan. Cook, stirring frequently for about 3 minutes, being careful to not let the garlic burn.
Add diced tomatoes (undrained), white beans, corn, and cubed raw sweet potato to pan. Stir to combine.
Add water, peanut butter, tomato paste, and remaining spices to pan. Stir to combine. Bring mixture to a boil.
Once mixture boils, reduce heat to low, cover pan and cook stew for 30 minutes (sweet potato should be tender). Stir occasionally. If stew is too thick, add just a bit more water.
When stew is done, serve over hot white or brown rice. Garnish each serving with chopped fresh parsley and a few chopped peanuts (optional), and serve hot. The recipe makes 8 (1½ cup) servings.

Nutrition Facts

West African Chicken Peanut Stew

Amount Per Serving (1 serving (incl. rice))

Calories 360 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Cholesterol 18mg6%

Sodium 624mg27%

Potassium 863mg25%

Carbohydrates 52g17%

Fiber 9g38%

Sugar 7g8%

Protein 18g36%

Vitamin A 2685IU54%

Vitamin C 12.9mg16%

Calcium 92mg9%

Iron 3.4mg19%

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

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How To Make Homemade Hot Fudge Sauce

Storing The Sauce

How To Reheat Hot Fudge Sauce Once It Has Been Refrigerated

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Make The Citrus Balsamic Vinaigrette

How Many Servings Will This Recipe Make?

Assemble The Berry Orange Spinach Salad

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Where I Got The Recipe For This 4-Bean Salad

How To Make Nanci’s 4-Bean Salad

Chill And Serve Nanci’s 4-Bean Salad

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Prepare The Batter

Baking The Pecan Chewies

Time To Eat

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Are These Spicy Green Beans Difficult To Make?

Make The Asian Sauce

Time To Add The Fresh Green Beans!

Add The Sauce To The Spicy Green Beans

P.F. Chang’s Spicy Green Beans Are Ready To Serve!

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How To Make Shrimp Scampi

Cook The Shrimp

Serve The Shrimp Scampi

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Why This Is Called A “Copycat” Recipe

Shred The Meat For The Chicken Salad For Sandwiches

Add The Rest Of The Ingredients

Chicken Salad For Sandwiches Is Now Ready To Eat!

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How To Make Cranberry Chicken

Time To Do Some “Sprinkling”

Add Catalina Dressing

Bake The Cranberry Chicken

Serve The Cranberry Chicken!

Looking For More CHICKEN Recipes?

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What is IN West African Chicken Peanut Stew?

How To Make West African Chicken Peanut Stew

Add The Veggies

Time To Let The Stew Cook!

Serve The West African Chicken Peanut Stew

Interested In More Recipes?

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

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

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