The Grateful Girl Cooks!

13
Apr
2017

Chicken And Veggie Stir-Fry

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Chicken Veggie Stir Fry, with broccoli, carrots, bok choy, zucchini, onions,etc. in an Asian-inspired sauce, is served on rice in this delicious, 20 minute dish.
Do you enjoy stir-fry meals? We sure do… in fact, I’ve been making this delicious, Asian-inspired Chicken Veggie Stir Fry using the same process and “recipe” for over 20 years.

This dish couldn’t be simpler to make! I came up with a simple Asian sauce after experimenting years ago, then simply added chicken and fresh veggies, cooked it together, and have been making chicken veggie stir fry like this ever since!

The process is simple: stir-fry lightly seasoned, cubed chicken breasts and lots of fresh veggies. Add a homemade Asian flavored sauce (so quick & easy to make), then serve on a bed of rice! The recipe is easy, packed with veggies, and is wonderfully delicious!

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

How To Make Chicken Veggie Stir Fry

TIMESAVING TIP: To save time, I cooked all three parts of this recipe at the same time (it’s easy to do).

The first thing you will need to do is cook rice according to package directions, and prep the veggies and chicken while the rice is cooking. Make sure the veggies are cut into bite sized pieces. Cut boneless, skinless chicken breasts into 2 inch cubes.

Make The Sauce For Chicken Veggie Stir Fry

Prepare the stir-fry sauce by combining chicken broth, soy sauce, and ground ginger in a small bowl. Stir in the corn starch and mix well to dissolve any lumps, and set it aside when done.

Cook the Vegetables

In a large skillet, heat HALF of the oil on medium-high heat until very hot, but not smoking. Add all the veggies and cook for 6-7 minutes, stirring often until the veggies are crisp-tender.

Cook The Chicken

In a separate medium skillet, heat the remaining half of the oil on medium-high until very hot, but not smoking. Add the chicken pieces and cook, turning pieces over to cook through on all sides (about 3-4 minutes). To save time, cook the chicken while the veggies are cooking. Multi-tasking at it’s finest!

When the chicken is finished cooking, add the pieces to the cooked veggies in the large skillet.

Add Sauce To Chicken Veggie Stir Fry

Give the reserved sauce a good stir, then pour it over the chicken and veggies. Cook on medium-high heat, stirring often for about 2 minutes. The sauce will thicken as it cooks and will coat the chicken and veggies.

Once the sauce has thickened and coated everything, add the cashews, and stir to combine. Cook just for a minute, until the chicken veggie stir fry is heated through.

Serve The Chicken Veggie Stir Fry

Serve the chicken veggie stir fry hot, on top of a bed of rice (brown or white). Grab a fork (or chopsticks) and dig right in! It’s GOOD!

Can I Change The Veggies OR Make This Dish Vegetarian?

While you can adjust the veggies according to your taste and what you have available (I’ve done this many times), the basics you should have in this dish are onion, carrots, broccoli, and red peppers, because they add so much color (and flavor) to the dish. Any other veggies you choose to add will enhance the dish with additional flavor and color!!!

If you are a Vegetarian, no problem! Simply omit the chicken from the dish! Be creative… make it your own… and enjoy every bite! Have a wonderful 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, including:

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0 from 0 votes

Chicken And Veggie Stir Fry

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Chicken Veggie Stir Fry, with broccoli, carrots, bok choy, zucchini, onions,etc. in an Asian-inspired sauce, is served on rice in this delicious dish.

Category: Entree

Cuisine: Asian

Keyword: chicken veggie stir fry

Servings: 4 servings

Calories Per Serving: 483 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Stir-Fry

3 boneless skinless chicken breasts , cut into 2 inch cubes
Ground ginger (to lightly season chicken with before cooking)
6 cups fresh vegetables (total) *See NOTES section below.
1/4 cup vegetable oil , divided
1/3 cup roasted cashews

For Stir-Fry sauce:

1 cup chicken broth
1/4 cup soy sauce
2 Tablespoons corn starch
1 teaspoon ground ginger

For Serving: Cooked rice (prepared according to package directions)

US Customary - Metric

Instructions

Cook rice according to pkg. directions.Cut veggies/chicken in bite size pieces while rice is cooking.
Make stir-fry sauce by mixing chicken broth, soy sauce, and ground ginger in small bowl. Stir in corn starch and mix well. Set aside.
In large skillet, heat HALF of the oil on medium-high heat until very hot, but not smoking. Add all veggies; continue cooking for about 6-7 minutes, stirring often until veggies are crisp-tender.
In separate medium skillet, heat remaining half of the oil on medium-high until very hot, but not smoking. Add chicken; cook all sides until it turns white and is cooked through (about 3-4 minutes).
Add cooked chicken to the veggies in large skillet.
Give the sauce a stir, then pour it over chicken and veggies. Cook on medium-high heat, stirring often for about 2 minutes. The sauce will thicken as it cooks and will coat the chicken and veggies.
When done, add the cashews, and stir to combine. Serve over hot cooked rice... and enjoy!

Recipe Notes

I used broccoli, onion, carrots, red & green bell peppers, bok choy, mushrooms, sugar snap peas, zucchini and yellow squash. Additional veggie add-ins might also include: fresh chopped asparagus, green onions, fresh green beans, celery, water chestnuts, canned/drained bean sprouts, etc.

Nutrition Facts

Chicken And Veggie Stir Fry

Amount Per Serving (1 serving)

Calories 483 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 12g75%

Cholesterol 54mg18%

Sodium 1253mg54%

Potassium 1034mg30%

Carbohydrates 45g15%

Fiber 11g46%

Protein 30g60%

Vitamin A 13890IU278%

Vitamin C 33.5mg41%

Calcium 84mg8%

Iron 4.2mg23%

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

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10
Apr
2017

Irish Chocolate Pots de Crème

categories: Chocolate, Desserts, Holidays!

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Easy, decadent, Irish chocolate pots de créme dessert, with Irish cream liqueur, is made in under 10 minutes in a blender! It’s a PERFECT recipe for St. Patrick’s Day!
Decadent, rich, simple to prepare (in under 10 minutes!) and extremely delicious. Those are the first words that come to mind when describing these Irish Chocolate Pots de Crème!

“Pots de Crème” is actually a French dessert “custard” that dates back to the 17th century. It’s name literally means “pots of cream”.

I made this amazing dessert a couple weeks ago for a family get together, and oh my goodness! Soooo good! Let me tell you, pots de crème are much thicker than pudding or mousse and extremely rich.

I told our guests they were so rich it would put hair on their chests!. It may be rich, but oh boy, it is DELICIOUS! Here’s how to make it:

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

How I Got This Recipe

The preparation takes less than 10 minutes, which is an added benefit! I’d been drooling over the recipe posted on a website called “The Café Sucre Farine”, so I gave in and decided to make it! If you’ve never checked out this website, I would encourage you to do so.

Chris shares phenomenal recipes, and her husband Scott shares in the fun with his amazing photography work. It’s a wonderful, creative website for food lovers.

Making Irish Chocolate Pots de Crème Is Incredibly EASY!

Anyways… the method to making these is to simply use a blender. Yep… that’s right! Ingredients are blended together, then poured into small dessert cups (the dessert is very rich, so small servings are the best!).

I also made a Bailey’s Irish Cream syrup which was drizzled onto the tops of the finished Pots de Créme, then they were garnished with whipped cream, a sprig of fresh mint (and dessert cookies!). Easy and delicious… you’re gonna LOVE this dessert! Here’s how to make it:

How To Make This Decadent Dessert

Before you begin, make sure you have your dessert dishes ready to go. Place them on a baking sheet. The dessert bowls I used (Libby Tasting Bowls) hold 4.25 ounces (just over 1/2 cup), so I ended up with 6 portions (I set out 8 cups but only needed 6).

The total amount of servings will depend on the size dish you use. The recipe, as written, will yield 8 (1/3 cup) servings.

Place chocolate chips, sugar, Bailey’s Irish Cream Liqueur, an egg, and sea salt into a blender. The ingredients are pulsed several times, just to mix them up a bit! NOTE: they will not be fully blended at this point.

Take out the center cap from the blender lid and place a funnel directly into the opening. Place the lid (with the funnel in it) back onto the blender (NOTE: I took it off to take the photo).

Heat The Whipping Cream In A Microwave

Pour the whipping cream into a large microwave safe bowl. TIP: Make sure to use a large bowl, because the cream will be microwaved, and will rise up as it heats.

I used a glass bowl so I could see to make sure the whipping cream didn’t bubble up and over the top of the bowl, as it cooked. Heat the whipping cream in the microwave on high power for 2 to 2½ minutes, until the cream is really bubbling.

You can see from the photo below how high the cream rose in the bowl, and what the bubbling cream looked like when I took it out of microwave.

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

Once you’ve added all the cream, put your hand over the top of the funnel (to cover), and turn the speed of the blender to HIGH. Let the Irish pots de crème mixture blend on HIGH speed for one minute.

When done, carefully pour the chocolate into the serving bowls. Refrigerate for at least 2 hours before serving.

Once fully chilled, the Chocolate Pots de Crème are PERFECT to serve just as they are, BUT… if you want to kick it up a notch, read on! Make some Bailey’s Irish Cream Syrup to garnish the finished dessert!

The syrup can easily be made while the pots de crème are chilling. It’s VERY SIMPLE to prepare, and adds an extra pop of flavor to the finished dessert.

Make Irish Cream Syrup For The Pots de Crème

Pour Irish Cream liqueur into a little saucepan and bring to a boil, on medium heat. Boil the liqueur, stirring constantly for 2-3 minutes, until it has reduced in volume and turned syrupy.

Remove the syrup from the heat and let it cool. As the Irish cream syrup cools down, it will thicken a little bit more. Let the syrup cool to room temperature before serving.

I also decided to add some ~~more calories~~ fancy cookies to garnish the finished Irish Chocolate Pots de Crème, so I found these at our local grocery store… perfect!

To Serve Irish Chocolate Pots de Crème

When ready to serve, garnish each serving with whipped cream and a sprig of fresh mint, then drizzle a tiny bit of the Bailey’s syrup over the top!

Finish this decadent dessert off by Inserting a couple fancy cookies into the chocolate! You can see in the picture below the drizzle of Bailey’s syrup on top of the chocolate.

That, my friends, is how you make this incredible dessert, with very little effort or time involved, but with amazing results! I made the Irish Chocolate Pots de Crème in the morning, then simply added the garnishes when ready to serve later that evening! Easy!

NOTE: If you want to make this easy dessert without the alcohol, be sure to check out the recipe for chocolate pots de crème (a version made without any alcohol). Just as decadent and delicious!

Sure hope you will consider making this wonderful, decadent chocolate dessert. I will definitely be making Irish Chocolate Pots de Crème again!

Have a wonderful day, and remember to show love, respect and kindness to all you meet today. They may need your kindness more than you will ever know! God Bless You.

Looking For More CHOCOLATE DESSERT Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have some yummy chocolate dessert recipes you will love, including:

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Recipe Source: https://thecafesucrefarine.com/2015/03/five-minute-irish-chocolate-pots-de-creme

↓↓ PRINTABLE RECIPE BELOW ↓↓

4 from 1 vote

Irish Chocolate Pots de Crème

Prep Time

10 mins

Cook Time

0 mins

Refrigeration

2 hrs

Total Time

10 mins

Easy, decadent, Irish chocolate pots de créme dessert, with Irish cream liqueur, is made in under 10 minutes in a blender! Perfect for St. Patrick's Day!

Category: Dessert

Cuisine: Irish

Keyword: Irish chocolate pots de creme

Servings: 8 servings (1/3 cup per)

Calories Per Serving: 351 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Pots de Crème:

10 ounces semi-sweet chocolate chips (good quality)
3 Tablespoons granulated sugar
3 Tablespoons Bailey's Irish Cream Liqueur
1 large egg
pinch of kosher or sea salt
1 cup heavy cream (can substitute Half n' Half)

For Bailey's Irish Cream Syrup (Optional-not included in caloric calculation) :

6 Tablespoons Bailey's Irish Cream liqueur

For Garnish (Optional-not included in caloric calculation):

Whipped Cream
Fresh mint sprigs
Cookies (optional)
Bailey's syrup

US Customary - Metric

Instructions

Put small serving dishes onto a baking sheet before beginning.
Put the chocolate chips, sugar, Bailey's Irish Cream, egg, and sea salt into a blender. Pulse the ingredients several times, just to mix them up a bit (they won't be fully blended). Take out the center cap from blender lid and place a funnel directly into the opening.
Pour the whipping cream into a large microwave safe bowl. Use a large bowl, because the cream will be microwaved, and will rise up as it heats. (I used a glass bowl so I could see to make sure the whipping cream didn't bubble up and over the top of the bowl). Heat whipping cream in microwave on high power for 2 to 2½ minutes, until the cream is REALLY bubbling.
Turn blender on LOW and blend ingredients for 15 seconds. SLOWLY pour the hot whipping cream through the funnel into the chocolate mixture while blending on LOW (the very hot cream will help cook the raw egg). Once you've added all the cream, put your hand over the top of the funnel (to cover), and turn speed up to HIGH. Let the mixture blend on high for one minute. When done, carefully pour the chocolate into the serving bowls. Refrigerate for at least 2 hours before serving.

To Make The Bailey's syrup (optional):

If you want Bailey's Irish Cream Syrup to garnish the finished dessert, it can be made while the desserts are chilling. Irish Cream liqueur is poured into a little saucepan, then brought up to a boil on medium heat. The liqueur is boiled for 2-3 minutes until it has reduced in volume and turned syrupy. Remove from heat and let cool. As the syrup cools, it will thicken a little bit more. Let syrup cool to room temperature before serving.

To serve:

Garnish each of the chilled pots de crème with whipped cream, and a sprig of fresh mint, then drizzle a little bit of the Bailey's syrup over the top. Add a couple fancy cookies to the chocolate, if desired! Serve, and enjoy!

Nutrition Facts

Irish Chocolate Pots de Crème

Amount Per Serving (1 serving (w/out syrup, cookies or whipping cream))

Calories 351 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 15g94%

Cholesterol 63mg21%

Sodium 22mg1%

Potassium 230mg7%

Carbohydrates 25g8%

Fiber 2g8%

Sugar 18g20%

Protein 3g6%

Vitamin A 485IU10%

Vitamin C 0.2mg0%

Calcium 44mg4%

Iron 2.3mg13%

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

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06
Apr
2017

Cumin-Dusted Pork Cutlets With Citrus Sauce

categories: Main Dishes, Pork

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Cumin dusted pork cutlets are lightly seasoned with Southwestern spices, pan-seared, then served covered in a delicious, fresh citrus sauce.

I recently made some delicious Cumin-Dusted Pork Cutlets with Citrus Sauce for our dinner and wanted to share this very simple recipe with you today. The recipe originated on the Epicurious website and sounded interesting, so I decided to try it, only making a couple tweaks to the original recipe. The pork cutlets are seasoned, then pan-seared.

As soon as they are done, a quick and easy citrus sauce (with orange juice, lemon juice, and garlic) is made and then spooned over the cooked pork cutlets. The cutlets are then served. It really couldn’t be any easier!

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

How To Make Cumin Dusted Pork Cutlets With Citrus Sauce

If you are using thin, small cutlets, a serving size would be 2 cutlets per adult (and you will NOT need to pound them down). You want to use fairly thin pork cutlets, so they will cook quickly. Lightly season the pork with salt and pepper, and set aside.

**NOTE: I ended up using slightly larger and thicker boneless chops that I already had in my freezer for this meal, so I pounded each piece with a meat mallet between plastic wrap to flatten them out more (to about 1/2 inch). Since they were large pork chops to begin with, we had 1 cutlet per serving.

Prepare Seasoning Mix For The Pork Chops

Mix the flour, ground cumin, chili powder, garlic powder, salt and pepper on a large dinner plate until the ingredients are fully combined.

Once mixed, coat both sides of each of the pork cutlets with seasoning. Make sure to shake off any excess flour from the pork cutlets.

Heat 1 Tablespoon of olive oil on medium-high heat in a large non-stick skillet. Once oil is very hot (but not smoking), add cutlets. They should sizzle when they hit the hot oil.

Cooking the Cumin Dusted Pork Cutlets

Cook 3-4 minutes on first side, then turn over and cook other side for same amount of time (until fully cooked through and golden brown). Transfer the pork cutlets to a serving plate; keep them warm. If your pork cutlets are thicker, be sure to cook them longer. Chops should reach a safe, internal temperature of 145°F.

Making The Citrus Sauce For The Pork Cutlets

Do not clean out the skillet (the brown bits on bottom of skillet help to flavor citrus sauce!). Add 2 Tablespoons olive oil to skillet; heat on medium. Add minced garlic to skillet; cook for about 15-30 seconds, stirring constantly (don’t burn it!).

Add fresh orange and lemon juices, and a few orange slices. Bring this mixture to a boil, stirring occasionally. Cook the sauce until the liquid has reduced in volume and has thickened a bit. This will take about a minute or so. Taste the citrus sauce; add additional salt and pepper, if needed. Remove the sauce from the heat.

Spoon the citrus sauce over the pork cutlets. Garnish each serving with thin orange slices and parsley (fresh or dried) if desired. Serve and enjoy!

The pork cutlets have a nice, slightly Southwestern flavor (the cumin does not overpower it). There is enough sauce for 4 servings (single cutlet). If serving 2 cutlets per person, the recipe as written makes enough sauce for 2 servings.

Hope you will consider making this easy, tasty pork cutlets meal. Have a great day, friends. Thanks for stopping by. I hope you will come back again soon.

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 quite a few delicious recipes featuring pork chops, including:

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Recipe Adapted From: http://www.epicurious.com/recipes/food/views/cumin-dusted-pork-cutlets-with-citrus-pan-sauce-105363

0 from 0 votes

Cumin Dusted Pork Cutlets With Citrus Sauce

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Cumin dusted pork cutlets are lightly seasoned with Southwestern spices, pan-seared, then served covered in a delicious, fresh citrus sauce.

Category: Entree

Cuisine: American

Keyword: pork cutlets

Servings: 4 servings (1 per person)

Calories Per Serving: 311 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Pork:

4 boneless pork cutlets
2 Tablespoons all purpose flour
2 teaspoons ground cumin
1/4 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 Tablespoon olive oil

For Citrus Sauce:

2 Tablespoons olive oil
2 garlic cloves , minced
1/3 cup fresh orange juice
3 Tablespoons fresh lemon juice
A few orange slices (see below)

For garnish:

1 orange , sliced into thin slices, then cut in half (divided)
Chopped fresh parsley or dried parsley

US Customary - Metric

Instructions

Lightly season pork with salt and pepper, and set aside.
On a plate, mix together flour, ground cumin, chili powder, garlic powder, salt and pepper. Once mixed, coat each pork cutlet (on both sides) with seasoning. Shake off excess flour.
Heat 1 Tablespoon of olive oil on medium-high heat in a large non-stick skillet. Once oil is very hot (but not smoking), add cutlets. Cook 3-4 minutes on first side, then flip and cook other side for same amount of time (until cooked through and golden brown). Remove pork to serving plate; keep warm.
Do not clean out the skillet. Add 2 Tablespoons olive oil to skillet; heat oil on medium. Add minced garlic to skillet; cook for about 15-30 seconds, stirring constantly (don't burn it!). Add fresh orange and lemon juices, and a few orange slices. Bring mixture to a boil, stirring occasionally, until liquid has reduced and thickened a bit (this will take about a minute or so). Taste sauce; add additional salt and pepper, if desired. Remove sauce from heat.
Spoon sauce over the pork cutlets. Garnish with thin orange slices and parsley (fresh or dried) if desired. Serve and enjoy!

Recipe Notes

If a slightly sweeter citrus sauce is desired, add 1 teaspoon honey.

Nutrition Facts

Cumin Dusted Pork Cutlets With Citrus Sauce

Amount Per Serving (1 piece)

Calories 311 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Cholesterol 88mg29%

Sodium 363mg16%

Potassium 648mg19%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 5g6%

Protein 31g62%

Vitamin A 200IU4%

Vitamin C 32.6mg40%

Calcium 32mg3%

Iron 1.5mg8%

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

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03
Apr
2017

Peanut Butter Chocolate Chip n’ Nut Cookies

categories: Cookies, Desserts

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Soft peanut butter chocolate chip cookies filled with milk chocolate chips and chopped peanuts make these simple old-fashioned cookies a real treat!

I recently made a batch of Peanut Butter Chocolate Chip n’ Nut Cookies using a recipe a dear friend gave me over 20 years ago. Soft peanut butter cookies filled with milk chocolate chips and chopped peanuts make these simple old-fashioned cookies a real taste treat!

I slightly tweaked her delicious recipe to include chopped dry roasted peanuts to the mix (you can also use cocktail peanuts), and enjoy the extra little bit of crunch and peanut flavor the nuts bring to the cookie. I made large cookies and the recipe yielded about 3½ dozen, but if you need a larger quantity, simply make the cookies smaller! Here’s how easy the cookies are to prepare:

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

How To Make Peanut Butter Chocolate Chip Cookies

Preheat oven to 375 degrees. Cream together room temperature butter, creamy peanut butter, granulated sugar, brown sugar and eggs until well combined. In a separate bowl, stir together flour, baking powder, baking soda and salt.

Slowly add the flour mixture to the peanut butter mixture. Continue to beat on low, adding a little flour at a time, until all dough is fully mixed together.

Stir in milk chocolate chips and chopped peanuts. I used chopped dry roasted peanuts, but cocktail peanuts would be fine, as well.

Large Or Small Cookies?

If making large cookies, drop the dough by heaping Tablespoons onto parchment paper-lined baking sheet. If you’re going to make smaller cookies (with greater quantity), drop by rounded teaspoons.

Keep the dough for the cookies about 2 inches apart because they will spread while baking. I try to form each one into a circle shape by using my clean hands around the edges, then pat them down on top a bit, to flatten them slightly.

Bake Times For Peanut Butter Chocolate Chip Cookies

Bake the large cookies at 375 degrees. They take between 12 and 14 minutes to fully cook and turn slightly golden brown around edges. Smaller cookies will cook in about 9-10 minutes. When done, remove cookies from oven; let them cool for 2-3 minutes, then transfer them to a wire rack to finish cooling.

That’s it, except for taking a big old bite out of that cookie when you just can’t stand it anymore! While you’re at it, grab a cup of ice cold milk to wash this delicious treat down!

Now you know how to make this simple old-fashioned, delicious cookie for those you love. I think they get better as they sit, because they seem to get more chewy the next day!

You Can Freeze The Peanut Butter Chocolate Chip Cookies Dough

I set aside some of the dough, shaped it into 2 logs, then tightly wrapped each in plastic wrap, then aluminum foil, and froze 2 packages of dough to use another time! That way, when we crave homemade cookies, all I have to do is cut, slice and bake a small batch of these yummy cookies!

These really are delicious peanut butter chocolate chip cookies, and I hope you enjoy them. Have a wonderful day!

Looking For More COOKIE Recipes?

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Recipe Adapted From: Carla Merrill

0 from 0 votes

Peanut Butter Chocolate Chip n' Nut Cookies

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

Soft peanut butter chocolate chip cookies filled with milk chocolate chips and chopped peanuts make these simple old-fashioned cookies a real treat!

Category: Dessert

Cuisine: American

Keyword: peanut butter chocolate chip cookies

Servings: 42 (approx. 3½ dozen)

Calories Per Serving: 268 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ cups butter (room temp.)
1½ cups creamy peanut butter
1½ cups granulated sugar
1½ cups packed brown sugar
3 large eggs
3¾ cups all purpose flour
1½ teaspoons baking powder
2¼ teaspoons baking soda
3/4 teaspoon salt
2 cups milk chocolate chips
1/2 cup chopped dry roasted peanuts (can substitute cocktail peanuts)

US Customary - Metric

Instructions

Preheat oven to 375 degrees. Using electric mixer, cream softened butter, creamy peanut butter, granulated sugar, brown sugar and eggs until well combined. In a separate bowl, stir together flour, baking powder, baking soda, and salt. Slowly add flour mix to peanut butter mixture. Continue to beat on low, adding a little flour at a time, until ingredients are fully combined.
Stir in milk chocolate chips and chopped peanuts.
If making large sized cookies, drop dough by heaping Tablespoonfuls onto parchment paper-lined baking sheet (*small cookies, drop by teaspoonfuls). Keep cookie dough about 2 inches apart as they will spread while baking. Shape each cookie into a circle by using hands around the edges; pat down the top to flatten them slightly.
Bake cookies at 375 degrees. Large cookies will take 12 -14 minutes to fully cook and turn slightly golden brown around edges. Smaller cookies will take about 9-10 minutes. When done, remove cookies from oven; let them rest for 2-3 minutes, then transfer to a wire rack to finish cooling.

Recipe Notes

The large cookies are about 3 inches in diameter. If you want to make smaller cookers (more quantity), just use rounded teaspoonfuls, instead of Tablespoonfuls of dough, and bake for less time.

Nutrition Facts

Peanut Butter Chocolate Chip n' Nut Cookies

Amount Per Serving (1 cookie)

Calories 268 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g38%

Cholesterol 30mg10%

Sodium 225mg10%

Potassium 114mg3%

Carbohydrates 31g10%

Fiber 1g4%

Sugar 21g23%

Protein 4g8%

Vitamin A 240IU5%

Vitamin C 0.1mg0%

Calcium 33mg3%

Iron 1mg6%

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

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30
Mar
2017

Easy Meatballs for Spaghetti

categories: Beef, Italian, Main Dishes

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Learn how to make yummy, quick easy meatballs for spaghetti or other pasta (serves 4), using only one pound of ground beef!

I typically use Italian sausage links when I prepare spaghetti and sauce, but we also really enjoy our pasta with a fire roasted garlic marinara sauce and these easy meatballs, too!

Sometimes we just want spaghetti and meatballs- they really hit the spot! It’s completely easy to make 10-12 delicious Italian-seasoned meatballs using only one pound of hamburger meat and a few other readily available ingredients.

I’ve been making these easy meatballs for spaghetti this way for many, many years, and enjoy the minimal prep time involved! You can even make a double batch of the meatballs and freeze them to use for another meal, which can save you precious time! Here’s how easy it is to prepare them:

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

Prepare The Easy Meatballs For Spaghetti

In medium sized bowl, combine ground beef, salt, pepper, garlic powder, oregano, diced onion, and freshly grated Parmesan cheese. Mix well, to combine ingredients.

Using your (clean) hands, grab a portion of the meat mixture and form it into a ball, rolling it between your hands. The ones I made were about 2 inches wide, so I was able to get 10 fairly good-sized easy meatballs out of one pound of meat.

If you make ’em just a tad smaller, you should be able to make 12 or more meatballs. Set the meatballs (once formed) onto a plate or wax paper.

Brown The Meatballs For Spaghetti

Heat 1 Tablespoon oil (vegetable or olive) in a large non-stick skillet on medium heat until oil and skillet are hot (but not smoking). Add the meatballs carefully to the skillet. They should sizzle as they hit the hot oil. Cook the meatballs until browned on the bottom, then carefully turn them over.

Continue to cook the meatballs until all sides are brown. They do NOT have to be completely cooked through – they will finish cooking in the sauce later. When done, transfer the meatballs to paper towels to absorb the grease.

Heat The Meatballs In Sauce

In a separate large saucepan, heat up spaghetti sauce (whatever kind of sauce you have on hand, whether it’s homemade or a purchased jar, just make sure you have enough sauce for 4 servings)! Heat the sauce on medium-low.

Carefully add the meatballs to the sauce. Spoon sauce over the top of each meatball. Let the meatballs and sauce continue to cook (uncovered) on medium-low for about 25-30 minutes, occasionally spooning sauce over them as they cook.

When meatballs are about halfway through cooking time, cook spaghetti noodles in separate pan, according to package directions. Drain pasta. When they are done (and pasta is finished cooking), remove meatballs from spaghetti sauce (keep warm).

Serve Easy Meatballs For Spaghetti

Mix the cooked and drained pasta noodles with the hot spaghetti sauce. Serve the pasta onto individual plates or into bowls. Spoon any leftover sauce onto the top of the pasta. Top each serving with a few of these easy meatballs. BOOM! Sprinkle the meatballs with some finely grated Parmesan cheese, and serve!

This really is an economical and delicious classic meal, with 4 healthy sized portions of meatballs for spaghetti using only one pound of ground beef! Our oldest son popped in for a visit the day after I made this meal, and he enjoyed a big plate of leftover spaghetti and meatballs for lunch! Yay for leftovers!

Hope you’ll give these delicious, easy meatballs a try! Thank you for stopping by, and I trust you will come back soon. Have a great day.

Looking For More MEATBALL Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Easy Meatballs for Spaghetti

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Learn how to make yummy, quick easy meatballs for spaghetti or other pasta (serves 4), using only one pound of ground beef!

Category: Entree

Cuisine: Italian

Keyword: meatballs

Servings: 4 (3 meatballs per serving)

Calories Per Serving: 382 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound ground beef
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/2 cup diced white onion
1/2 cup finely grated Parmesan cheese
1 Tablespoon olive oil
Spaghetti noodles (enough for 4 servings)
Prepared Spaghetti Sauce (enough for 4 servings)
Additional finely grated Parmesan cheese , for garnish

US Customary - Metric

Instructions

In medium sized bowl, combine ground beef, salt, pepper, garlic powder, oregano, diced onion, and finely grated Parmesan cheese. Mix well to combine ingredients.
Using clean hands, grab a portion of the meat mixture and form it into a ball, rolling it between your hands. You should be able to make 12 or more small meatballs. Set meatballs (once formed) onto a plate or wax paper.
Heat 1 Tablespoon oil (vegetable or olive) in a large non-stick skillet. Heat on medium until oil and skillet are hot (but not smoking). Add meatballs. They should sizzle as they hit skillet. Cook until brown on bottom, then carefully turn over. Continue to cook until all sides are brown (meatballs do NOT have to be completely cooked through - they will finish cooking in sauce later). Transfer to paper towels to drain.
In a separate large saucepan, heat up spaghetti sauce (enough sauce for 4 servings) on medium-low. Carefully add meatballs to sauce. Spoon sauce over the top of each meatball. Let meatballs and sauce continue to cook on medium-low for about 30 minutes, occasionally spooning more sauce over the meatballs as they cook.
When meatballs are halfway through cooking time, cook spaghetti noodles in separate pan, according to package directions. Drain. When done, remove meatballs from spaghetti sauce (keep warm). Mix cooked, drained noodles with the hot spaghetti sauce. Serve up the pasta onto individual plates or into bowls. Spoon any leftover sauce onto pasta. Top each serving with 3 meatballs. Garnish with grated Parmesan cheese, and serve!

Recipe Notes

*Caloric calculation is for meatballs only (3 per serving).

Nutrition Facts

Easy Meatballs for Spaghetti

Amount Per Serving (3 meatballs)

Calories 382 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 11g69%

Cholesterol 91mg30%

Sodium 558mg24%

Potassium 351mg10%

Carbohydrates 2g1%

Protein 24g48%

Vitamin A 110IU2%

Vitamin C 1.5mg2%

Calcium 164mg16%

Iron 2.4mg13%

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

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27
Mar
2017

Orange And Rosemary Glazed Salmon

categories: Main Dishes, Seafood

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This EASY recipe for orange rosemary glazed salmon (inspired by Cooking Light) is topped with a fresh citrus glaze, and is ready in about 20 minutes!
I tried a new recipe for Orange Rosemary Glazed Salmon the other evening for our dinner. Whoa! It tasted absolutely fantastic, so I want to share the recipe on my blog today. Hopefully you will be inspired to make this salmon for your own dinner… you won’t regret it!

My husband and I love salmon, so I am constantly on the search for new ways to prepare it. I found this recipe on Pinterest, and it is now quite possibly one of my favorite recipes for salmon. It’s SOOOO good!

The original recipe was inspired by Cooking Light, and features pan-seared salmon fillets covered with a fresh, thickened citrus glaze. It’s delicious, and so very easy to prepare! The recipe makes 4 servings.

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

How To Prepare Orange Rosemary Glazed Salmon

I only cooked 2 salmon fillets since only two of us were eating, but I kept the sauce amount the same as written (and saved the extra sauce for another time). Here’s how to make this delicious orange rosemary glazed salmon:

Heat olive oil on medium-high heat in a large non-stick skillet. Salt and pepper salmon fillets on both sides. When olive oil is really hot (but not smoking), add the salmon to skillet (it should sizzle when it hits the pan).

Cook the salmon fillets for 3-4 minutes, then carefully turn salmon over and cook the other side for 3-4 minutes until fully cooked.

When done and golden brown, remove the browned salmon from the skillet (leaving the hot oil in the skillet). Keep the cooked salmon warm.

Make The Sauce For Orange Rosemary Glazed Salmon

Turn the heat under the skillet to medium-low. Add the minced garlic and rosemary, and cook, stirring often, for about 20-30 seconds.

Pour 1/4 cup (4 Tablespoons) of chicken broth to the skillet. Stir the ingredients, to combine. Cook this on a low simmer until most of the liquid has reduced in volume.

The next thing to do is to add the orange zest, lemon juice, honey and orange juice to the skillet. Stir to combine.

Now the orange sauce will begin to smell wonderful!

In small cup, stir together the remaining Tablespoon of chicken broth with the cornstarch until smooth.

Pour this mixture into the skillet, stirring well, as it is added. Season the sauce with salt and pepper, to taste.

Bring the orange sauce to a boil. Boil it for one minute, stirring constantly. The sauce will thicken as it cooks.

Serve The Orange Rosemary Glazed Salmon

Return the cooked salmon back into the skillet with the sauce. Spoon some of the sauce over each piece to cover the salmon.

Carefully remove the orange rosemary glazed salmon from the pan, and transfer to serving plates. Spoon additional sauce over each piece, if desired (it’s good- highly recommend).

Garnish each orange rosemary glazed salmon fillet with a fresh rosemary sprig, and fresh orange slice, if desired. Serve, and enjoy this wonderful dinner!

I really hope you will try this recipe for orange rosemary glazed salmon. The fresh citrus glaze tastes absolutely delicious on the salmon, and really enhances it.

We said “this is REALLY good” several times while eating it, and I’m confident you will enjoy it, as well! Have a wonderful day.

Looking For More SALMON Recipes?

You can find all of my salmon recipes in the Recipe Index, located at the top of the page. I have lots of delicious recipes using salmon, including:

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You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Recipe Source: http://www.cookingclassy.com/orange-rosemary-glazed-salmon/

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Orange And Rosemary Glazed Salmon

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

This EASY recipe for orange rosemary glazed salmon (inspired by Cooking Light) is topped with a fresh citrus glaze, and is ready in about 20 minutes!

Category: Entree-Seafood

Cuisine: American

Keyword: orange rosemary glazed salmon

Servings: 4 servings

Calories Per Serving: 336 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 teaspoons olive oil
4 (6 ounce) skinless salmon fillets (about 1 inch thick)
Salt and ground black pepper
2 cloves garlic , minced
2½ teaspoons minced fresh rosemary
5 Tablespoons chicken broth (divided-4 T. in one cup, 1 T. in another))
1½ teaspoons orange zest
2 teaspoons lemon juice
1½ Tablespoons honey
2/3 cup fresh squeezed orange juice
2½ teaspoons cornstarch
2 Oranges (thinly sliced) and sprigs of fresh rosemary for garnish (if desired)

US Customary - Metric

Instructions

Heat olive oil on medium-high heat in large non-stick skillet. Salt and pepper salmon fillets on both sides. When olive oil is hot (but not smoking), add salmon to skillet (it should sizzle when it hits the pan). Cook salmon for 3-4 minutes, then carefully turn salmon over and cook other side for 3-4 minutes, until fully cooked. When done and golden brown, remove salmon from skillet (leaving hot oil in the skillet). Keep salmon warm.
Turn heat under skillet to medium-low. Add minced garlic and rosemary; stir and cook for about 20 seconds. Add 1/4 cup chicken broth (4 Tablespoons of the original 5). Stir well. Cook on a low simmer until most of liquid has reduced. Add orange zest, lemon juice, honey and orange juice to skillet. Stir.
In small cup, stir together remaining Tablespoon of chicken broth with cornstarch. Pour into skillet, stirring as you add it. Add salt and pepper to taste.
Bring mixture to a boil. Boil for one minute, stirring constantly. The sauce will thicken as it cooks. Return cooked salmon to skillet. Spoon sauce over each piece to cover. Garnish each fillet with a thin orange slice, and a sprig of fresh rosemary (if desired). Carefully remove salmon and transfer to individual serving plates. Spoon additional sauce over each piece. Serve and enjoy!

Nutrition Facts

Orange And Rosemary Glazed Salmon

Amount Per Serving (1 g)

Calories 336 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 1g6%

Cholesterol 93mg31%

Sodium 144mg6%

Potassium 1020mg29%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 15g17%

Protein 34g68%

Vitamin A 285IU6%

Vitamin C 53.6mg65%

Calcium 61mg6%

Iron 1.4mg8%

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

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23
Mar
2017

Chicken and Asparagus Risotto

categories: Chicken, Italian, Main Dishes

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Creamy chicken and asparagus risotto, with Arborio rice, Parmesan cheese and mushrooms is a delicious, filling, “all in one” Italian inspired dish!

I recently made Chicken Asparagus Risotto for our dinner. And let me tell you… it tasted GOOD. Lip-smackin’ GOOD. Creamy Arborio rice, chicken breast, Parmesan cheese, asparagus and mushrooms all come together in this flavor-filled, delicious meal! We loved it!

I couldn’t get enough of this chicken asparagus risotto! Even the leftovers for lunch the next day were wonderful! If you love risotto, you might also enjoy my recipes for Pumpkin Risotto and Mushroom Risotto with Pan-Seared Shrimp!

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

What Kind Of Rice Is Used To Make Chicken Asparagus Risotto?

Did you know that risotto is made with Arborio rice, which is shorter and fatter than most grains of rice? Arborio rice is almost exclusively used to make risotto, which is a Northern Italian classic dish.

To put it into very basic terms, risotto is rice which has been cooked in broth or stock with other ingredients to a creamy consistency. It is one of the most common ways of cooking rice, and let me tell you, risotto is DELICIOUS!

The recipe for making chicken asparagus risotto is pretty straightforward. If you do the prep work right at the beginning, then this chicken asparagus risotto is a breeze to put together. I used some baked chicken leftovers, which also saved some prep time!

Prepare The Asparagus

The first thing you will need to do is remove the woody ends of the asparagus stalks, and discard. Cut each of the stalks into 2″ pieces.

Place asparagus pieces into 1 inch of simmering water in skillet, and cook on medium high heat until asparagus is fork-tender, adding more water, if needed (about 10 minutes). Once cooked, you will need to drain the asparagus.

Prepare the Mushrooms And The Chicken

While the asparagus cooks, lightly sauté sliced the mushrooms in butter until tender, in a separate pan.

Cut the chicken into small bite sized pieces and cook. You can boil, broil, or grill it OR use rotisserie chicken or leftovers. I used leftover chicken from my recipe for Homemade Shake And Bake Chicken). Set aside the cooked asparagus, mushrooms and chicken pieces. See NOTES section of printable recipe (below)for a quick way to cook chicken for this recipe.

Make The Risotto

Start the risotto by melting butter and olive oil in large saucepan over medium heat. Add chopped onion. Cook for 5 minutes, stirring the onions frequently.

Add the Arborio rice to the cooked onions; stir frequently and continue cooking until the rice begins to turn a light golden brown color.

Pour the white wine into the pan. Let this liquid come to a boil, then cook, stirring occasionally, until it has been absorbed into the rice.

“Building In The Flavor” To The Risotto

Yes… the flavor is slowly “built in” to the risotto! Pour 1 cup of chicken stock (or broth) into the pan. Stir the risotto frequently, and keep the heat at a medium simmer.

Continue cooking the risotto until almost all of the liquid has been absorbed, then add 1/4 cup more of the broth, stirring well. Repeat this process (rice absorbs liquid, add 1/4 cup more liquid) until all the broth is gone.

This should take between 20 and 25 minutes. (By adding the broth a little bit at a time then cooking until it has been absorbed, it allows the rice to get really creamy. Don’t rush this step!)

Finishing The Chicken Asparagus Risotto

After you’ve added the last portion of broth, but just before it is fully absorbed, add the cooked asparagus and mushrooms to the risotto.

Continue cooking the risotto, letting the liquid finish being absorbed into the rice. When finished, the risotto should be creamy and tender.

Remove the pan from the heat. Add the cooked chicken pieces to the creamy risotto. Now the chicken asparagus is looking good, and is close to being done!

Add the freshly grated Parmesan cheese to the chicken and asparagus risotto. Stir well, to combine all the ingredients fully. Take a bite, and lightly season with salt and pepper, to suit your taste.

Serve The Chicken and Asparagus Risotto!

Make sure everything is fully heated through, then dish up the chicken asparagus risotto onto individual plates or into bowls. Garnish each serving with some finely grated Parmesan cheese and chopped fresh chives (or parsley), if desired.

There you have it… a nice serving of chicken and asparagus risotto! Grab a fork, and prepare to be delighted! I really think you will love this creamy, flavor-filled risotto!

Enjoy the creamy rice, chunks of chicken, Parmesan cheese, and the fresh asparagus in this comforting, filling dish. It truly tastes wonderful! Sure hope you will consider trying this recipe for chicken asparagus risotto. We LOVE it, and hope you will, too!

Be sure to check out ALL of my recipes in the Recipe Index, which is located at the top of the page. Have a great day, and come back soon!

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Recipe Adapted From: http://www.thegratefulgirlcooks.com/mushroom-risotto-with-pan-seared-shrimp/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chicken and Asparagus Risotto

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Creamy chicken asparagus risotto, with Arborio rice, Parmesan cheese and mushrooms is a delicious, filling, "all in one" Italian inspired dish!

Category: Entree

Cuisine: Italian

Keyword: chicken asparagus risotto

Servings: 3 -4 servings

Calories Per Serving: 539 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Add-ins:

6-8 asparagus stalks (woody ends discarded, cut into 2 inch pieces), cooked until crisp-tender.
2 pre-cooked lightly seasoned chicken breasts (baked, boiled, grilled,rotisserie), cut in 1-2" cubes.
8 oz. package sliced mushrooms , (sautéed in 2 teaspoons butter)

For risotto:

2 Tablespoons butter
2 Tablespoons olive oil
1 cup diced white onion
1 cup Arborio rice (no substitutes)
1/3 cup dry white wine
2½ cups chicken stock (or broth)
3/4 cup finely grated Parmesan cheese
Salt and Pepper , to taste

For garnish:

Additional Parmesan cheese
Fresh chives , sliced thin (may substitute chopped parsley, if desired)

US Customary - Metric

Instructions

Do prep work first:

Remove woody ends of the asparagus and discard. Cut remaining stalks into 2 inch pieces. Place asparagus pieces into 1 inch of simmering water in skillet, and cook on medium high heat until asparagus is fork-tender (about 10 minutes). Drain.
While cooking asparagus, in separate pan lightly sauté sliced mushrooms in 2 teaspoons butter until tender.
Cut and cook chicken into small bite sized pieces (boil, broil, grill OR use rotisserie chicken or leftovers. Set aside asparagus, mushrooms and cooked chicken.

To Prepare Risotto:

Melt olive oil and butter in large saucepan over medium heat. Add chopped onion. Cook for 5 minutes, stirring frequently. Add Arborio rice to onions; stir constantly and cook until rice turns a light golden brown color. Add white wine. Let the liquid come to a boil, then cook until it has been absorbed into rice.
Pour 1 cup of chicken stock (or broth) into pan. Stir frequently, and keep heat at a medium simmer. Continue cooking until almost all of the liquid has been absorbed, then add 1/4 cup more broth, stirring well. Continue this process (rice absorbs liquid, add 1/4 cup more liquid) until all broth is gone. This will take between 20 and 25 minutes. (By adding the broth a little bit at a time then cooking until it has been absorbed, it allows the rice to get really creamy. Don't rush this step!)
After you've added the last portion of broth, but just before it's fully absorbed, add cooked asparagus and mushrooms and stir. Continue cooking, letting liquid finish being absorbed into rice. When finished, rice should be tender.
Remove pan from the heat. Add cooked chicken to rice. Add freshly grated Parmesan cheese to rice. Stir to combine all ingredients. Taste, and lightly season with salt and pepper.
Make sure everything is warm, then serve onto individual plates or bowls. Garnish with additional finely grated Parmesan cheese and chopped fresh chives (or parsley), if desired. Enjoy this chicken asparagus risotto!

Recipe Notes

If you do not have pre-cooked or leftover chicken, a quick way to get this done is to cut chicken breast into cubes, lightly season with salt and pepper, then quickly cook in a hot skillet (with a Tablespoon of olive oil) on medium-high heat. Will only take a few minutes.

Nutrition Facts

Chicken and Asparagus Risotto

Amount Per Serving (1 serving)

Calories 539 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 8g50%

Cholesterol 72mg24%

Sodium 623mg27%

Potassium 729mg21%

Carbohydrates 52g17%

Fiber 3g13%

Sugar 6g7%

Protein 29g58%

Vitamin A 535IU11%

Vitamin C 6.4mg8%

Calcium 230mg23%

Iron 3.7mg21%

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

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20
Mar
2017

Trout In Lemon Garlic Butter Sauce

categories: Main Dishes, Seafood

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Fresh trout fillets are pan-seared and served with a light lemon, garlic, butter, and wine sauce for a delicious main course!
If you or someone in your family had a great day fishing and you’re looking for a new recipe to cook all that fish, why not try this recipe for Trout In Lemon Garlic Butter Sauce?!

There are so many ways to cook trout. I decided to try this recipe I found on Pinterest, after my hubby bought a few trout at Costco. Ha Ha! No fishing for him, except to fish through the seafood section, looking for fresh seafood.

Once home, he had to fillet the fish, debone them and chop their little heads off for me— ugh. There are just some things I will NOT do. Ha Ha! The method for preparing this recipe is simple. Here’s how to make the trout:

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

Prepare The Trout

NOTE: You will want to use boneless trout fillets (with the skin on one side) for this recipe. With the skin side down, lightly season the trout with salt and Italian seasoning (only on one side).

Cook The Trout Fillets

Heat olive oil on medium heat in a LARGE skillet until hot, but not smoking. Add the trout fillets, skin side UP to the hot oil.

Cook the trout for 4-5 minutes on medium heat, then carefully flip the fillets over to skin side DOWN. You might need to add a little bit more oil before turning them over, because you don’t want them to stick to skillet. Cook an additional 3-4 minutes.

Let The Cooked Fish “Rest”

Once the fish is cooked, remove your skillet from the heat source. Cover the skillet with a lid, and let the cooked trout “rest” for 5-10 minutes. Leave the lid on the skillet.

Once the fish is done resting, carefully lift up each piece of trout and remove the skin from the bottom. It should peel off nicely.

Discard skin, and carefully place fillets on a piece of foil and keep warm. Do not clean out the skillet, because you want all the little tidbits and oils left in there!

Make A Lemon Garlic Butter Sauce For The Trout

To the oils left in the skillet, add minced garlic, fresh lemon juice and white wine. Cook this liquid for 1 minute on medium-low heat, stirring occasionally. Turn off the heat.

Add the butter and chopped fresh parsley to the skillet. Stir well, to combine, and continue cooking on low heat until the butter has melted.

Add The Cooked Trout To The Lemon Butter Garlic Sauce

Once the butter has melted and the sauce is creamy, gently add the trout fillets back into the skillet. Spoon sauce over the top of the fish.

If necessary, reheat on low, just until fish reaches serving temperature.

Serve The Trout In Lemon Garlic Butter Sauce

Place the cooked trout onto individual serving plates. Spoon a bit more of the sauce over each piece of fish. Sprinkle with the remaining chopped parsley for garnish… and serve!

That’s it! So now, whether you are fishing some of the great lakes in the United States OR fishing the seafood counter at a grocery store, you have a new way to prepare trout in lemon garlic butter sauce!

If you have a smoker or Traeger grill, be sure to check out my recipe for Traeger Grill Smoked Trout. You might also enjoy my recipe for Pan-Seared Steelhead Trout, because it is delicious, too!

Thanks for stopping by today. I invite you to come back soon for more yummy recipes. Have a great day!

Looking For More SEAFOOD Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: http://juliasalbum.com/2015/10/trout-with-garlic-lemon-butter-herb-sauce/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Trout In Lemon Garlic Butter Sauce

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Fresh trout fillets are pan-seared and served with a light lemon, garlic, butter, and wine sauce for a delicious main course!

Category: Entree

Cuisine: American

Keyword: trout

Servings: 4 servings

Calories Per Serving: 379 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3-4 Trout fillets (3-4 medium sized fillets, with skin on bottom or 2 LARGE)
2 Tablespoons olive oil
Salt (to generously season fish)
1½ teaspoons Italian seasoning
4 cloves garlic , minced
3 Tablespoons fresh squeezed lemon juice
2-3 Tablespoons white wine
2 Tablespoons butter (room temp)
2 Tablespoons parsley (finely chopped), divided

US Customary - Metric

Instructions

With skin side down, lightly season the trout with salt and Italian seasoning (only on one side). Heat olive oil on medium heat in a LARGE skillet until hot, but not smoking. Add trout fillets, skin side UP, flesh side DOWN to hot oil. Cook for 4-5 minutes on medium, then carefully flip fillets over to skin side DOWN. You might need to add a little bit more oil before turning them over (you don't want them to stick to skillet). Cook an additional 3-4 minutes. Once fish is cooked, remove skillet from the heat source, cover the skillet with a lid, and let trout rest for 5-10 minutes (leaving cover on).
Once the fish is done resting, carefully lift up each piece of fish and remove the skin from the bottom of the fish. It should peel off easily. Discard skin, and carefully place fillets on a piece of foil and keep warm. Do not clean out the skillet (you want all the little tidbits and oils left in there!)
To the oils left in the skillet, add minced garlic, fresh lemon juice and white wine. Cook this for 1 minute on medium-low heat, stirring occasionally. Turn off heat. Add butter and 1 Tablespoon chopped fresh parsley. Stir to combine, and continue cooking on low until butter has melted.
Once the butter has melted and the sauce is creamy, gently add trout fillets back into skillet. Spoon sauce over the top of fish. If necessary, reheat in skillet, until fish reaches serving temp (on low).
Place trout onto individual serving plates. Spoon a bit more sauce over fish, sprinkle with remaining chopped parsley for garnish... and serve!

Nutrition Facts

Trout In Lemon Garlic Butter Sauce

Amount Per Serving (1 serving)

Calories 379 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 6g38%

Cholesterol 113mg38%

Sodium 150mg7%

Potassium 657mg19%

Carbohydrates 2g1%

Protein 35g70%

Vitamin A 455IU9%

Vitamin C 8.8mg11%

Calcium 93mg9%

Iron 3mg17%

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

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16
Mar
2017

Mom’s Easy Chocolate Cake

categories: Cakes, Desserts

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Mom’s EASY Chocolate Cake, with chocolate frosting, is a delicious dessert for the whole family, and can be made from scratch in practically no time at all!

Today I want to share with you an old family favorite recipe for Mom’s Easy Chocolate Cake! It is super easy to make, and will be a big hit with everyone who gets to enjoy a piece I have such great memories of having this cake as I was growing up, and I have my sweet Mom to thank for that!

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

Sweet Memories Of This Chocolate Cake

When I was growing up, occasionally my Mom would sneak back into the kitchen after dinner (while we were watching TV or doing homework) and whip up a delicious chocolate cake from scratch for our family of 5 as a surprise. We LOVED it! Within a few minutes of the cake going into the oven, the smell coming out of our little kitchen would alert us to the surprise treat ahead for us!

What a great memory! We didn’t have a lot of money or a fancy home growing up, but my Mom sure could cook and make wonderful meals with simple items from our pantry. I am grateful for the inspiration I have received from her, to this very day!

The cake is very simple to make, and so is the easy frosting! Instead of waiting for the cake to “cool down” after it was finished baking, Mom would poke holes in the cake when it came out of the oven, and pour/spread the creamy chocolate frosting all over the cake. The frosting would drip down into the holes in the cake, so we had small tunnels of chocolate throughout our slices when we would eat it! Oh boy… this is a GREAT tasting chocolate cake. Here’s how to make it!

How To Make Mom’s Easy Chocolate Cake Batter

Cream together sugar, vegetable shortening and eggs in a large bowl, using an electric hand mixer or a stand mixer. Beat the ingredients well, for 2-3 minutes.

In a separate large bowl, sift together the all purpose flour, cocoa, baking soda and salt.

Add the dry, sifted ingredients to the wet ingredients, along with 1 cup of buttermilk. Once blended, slowly pour in 3/4 cup of boiling water, and a teaspoon of vanilla extract. Blend on low until batter is fully mixed together.

Time To Bake!

Pour the batter for Mom’s easy chocolate cake into a greased and floured 9×13 baking pan, and distribute the batter evenly. Bake the cake at 350 degrees for 35 minutes, or until a toothpick inserted into middle of cake comes out clean..

Make The Frosting

While the cake is baking, make up the frosting. Melt butter in saucepan on low heat. Add cocoa powder and mix well with a spoon. Add salt, vanilla, and milk; mix well. Add the powdered sugar to the frosting ingredients. Mix until the frosting is not too thick, but “pourable”. Add additional milk to thin… or add additional powdered sugar to thicken, as needed.

Frosting Mom’s Easy Chocolate Cake!

When Mom’s easy chocolate cake is done, remove the pan from the oven, and place pan on a wire rack. Let the cake rest for 2-3 minutes, then poke holes all over surface of cake every couple inches (I use a chopstick!). Pour the chocolate frosting over the surface of Mom’s easy chocolate cake, and spread it out, to cover.

When finished, Mom’s easy chocolate cake should look like this. The frosting will be fairly “fluid” since the cake is still hot. Continue to spread the warm frosting over the holes as they “re-appear”. As the frosting oozes down into the cake, the holes on top surface will open up again.

Time To EAT!

Let the frosting firm up and the cake cool down! Once Mom’s easy chocolate cake is at room temperature, you can slice and serve it up! It’s as simple as that! By the way, in the picture below the frosting looks darker than in previous photo. Don’t know what’s up with that- it IS the very same cake!.

I have such vivid memories of enjoying Mom’s easy chocolate cake from my childhood. That MUST be where I got my love of cake from, right? Ha Ha! Hope you will give this easy, simple and delicious recipe a try! The chocolate cake and creamy chocolate frosting taste fantastic! Thanks, Mom!

Looking For More CAKE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. My cake recipes are all delicious, and include:

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Recipe Source: My Mom

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Mom's Easy Chocolate Cake

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Mom's EASY Chocolate Cake, with chocolate frosting, is a delicious dessert for the whole family, and can be made from scratch in practically no time at all!

Category: Dessert

Cuisine: American

Keyword: Mom's easy chocolate cake

Servings: 16 servings (9x13 cake)

Calories Per Serving: 363 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cake:

2 cups granulated sugar
2 eggs
3/4 cup vegetable shortening
2½ cups all purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
3/4 cup boiling water
1 teaspoon vanilla

For Chocolate Frosting:

3/4 cube butter
4 Tablespoons unsweetened cocoa powder
Dash of salt
1 teaspoon vanilla extract
12 ounces powdered sugar (about 3/4 of a one pound box)
1/4 to 1/2 cup milk (enough to make frosting pourable, but not too thin)

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Lightly grease and flour a 9x13 cake pan.
Cream together sugar, vegetable shortening and eggs, using an electric hand mixer or stand mixer. Beat well for 2-3 minutes.
In a separate large bowl, sift together flour, cocoa, baking soda and salt. Add dry, sifted ingredients to the wet ingredients, along with 1 cup of buttermilk, and mix well on LOW speed.
Once blended, slowly pour in 3/4 cup of boiling water, and a teaspoon of vanilla extract. Blend on low until batter is fully mixed together. Pour batter into a greased and floured 9x13 baking pan, and distribute batter evenly.
Bake at 350 degrees for 35 minutes, or until toothpick inserted into middle of cake comes out clean.

To Make Frosting:

While cake is baking, make frosting. Melt butter in saucepan on low heat. Add cocoa powder and mix well with a spoon. Add salt, vanilla, and milk; mix well. Add powdered sugar. Mix until frosting is not too thick, but "pourable". Add additional milk to thin... add additional powdered sugar to thicken, as needed.
When cake is done, remove from oven. Let rest for 2-3 minutes, then poke holes over surface of cake every couple inches (I use a chopstick!). Pour frosting over surface of cake, and spread to cover. Let cake cool to room temperature, then slice and serve!

Nutrition Facts

Mom's Easy Chocolate Cake

Amount Per Serving (1 piece (1/16th))

Calories 363 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Cholesterol 22mg7%

Sodium 238mg10%

Potassium 108mg3%

Carbohydrates 64g21%

Fiber 1g4%

Sugar 46g51%

Protein 3g6%

Vitamin A 55IU1%

Calcium 28mg3%

Iron 1.6mg9%

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

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13
Mar
2017

How To Can Dried Beans

categories: Canning And Preserving

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It’s easy and economical to use a pressure canner to can dried beans (pinto, garbanzo, black, etc.), for long term storage and convenience.
In an effort to stock up my canned foods pantry a couple years ago, I decided to learn how to can dried beans. The process is fairly simple using a pressure canner, and now my pantry stays well stocked with canned black beans, garbanzo beans, pinto beans, and others!

As I said, you will need to have a Pressure Canner to be able to can dried beans safely. I went straight to one of my Ball Blue Books-Guide To Preserving for my instructions (I love their books!). Here’s how easy it is to can dried beans:

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

How To Can Dried Beans

First thing you need to do is prepare the beans (the picture below is pinto beans). Wash the dried beans under cool water then drain. Place them in a large saucepan.

Fill the pan with water until beans are fully covered by 2 inches of water above beans. Bring it to a boil; boil for 2 minutes. Remove pan from the heat; let the beans soak uncovered for an hour.

Cook The Beans

After they have soaked for an hour, drain. Place drained beans back into a large saucepan, and add enough water to cover by two inches again. Bring the water to a boil, then reduce the heat to a very low boil. Cover the saucepan and let beans cook for 30 minutes.

While the beans are cooking, prepare the pressure canner, canning jars, lids and screw bands according to manufacturer instructions. When beans are done cooking, pack the beans into prepared, hot jars. Leave 1 inch headspace in each jar. Add 1/2 teaspoon salt to each jar.

Fill The Prepared Canning Jars

Ladle the hot cooking liquid or clean boiling water over the beans, being sure to still leave a 1 inch headspace. Remove air bubbles from each jar, then take a wet paper towel and make sure the rims are clean. Center the flat lids on each of the jars, then tighten screw bands to fingertip tight.

Time To Can Dried Beans

Put the filled jars onto rack and into pressure canner (which has 2-3 inches of simmering water). Put the canner lid on and lock it into place, Turn heat to medium-high. Let the steam vent for 10 minutes, then put the weighted gauge over vent. Process beans at 10 pounds pressure. Pint jars are processed for 1 hour, 15 minutes. Quart jars are processed for 1 hour, 30 minutes.

When processing time is completed, turn off heat and let the canner cool until it reaches zero pressure. Wait 5 additional minutes, then carefully remove lid. Let the jars cool for 5-10 minutes, then carefully remove jars from canner using canning tongs.

After Processing

Place the hot jars onto a dish towel (try not to place jars directly onto kitchen counter. Variances in temperature could possibly cause jars to crack). Let jars cool for 12 hours, then check to make sure they are properly sealed, then label and store in your pantry!

I’ve canned many jars since learning how to can dried beans. It is very convenient to not have to run to the grocery store when I need beans! I’ve used the garbanzo beans for my homemade hummus, and the black and pinto beans in my homemade chili.

Hope you will try to can dried beans, and enjoy stocking your pantry! It really is a fairly easy way to save lots of money, and to always have canned beans on hand!

Looking For More CANNING Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have some great canning recipes you might be interested in, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Have a WONDERFUL day!

0 from 0 votes

How To Can Dried Beans

Prep Time

1 hr 30 mins

Cook Time

1 hr 15 mins

Total Time

2 hrs 45 mins

It's easy and very economical to use a pressure canner to process and can dried beans (pinto, garbanzo, black, etc.), for long term storage and convenience.

Category: Canning

Cuisine: American

Keyword: can dried beans

Servings: 6 pints or 3 quarts

Calories Per Serving: 161 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

5 pounds dried beans (kidney, garbanzo, black, pinto Great Northern or cranberry)
Water , to fill jars
3 teaspoons Salt

US Customary - Metric

Instructions

Wash dried beans under cool water, then drain. Place beans in a large saucepan. Fill pan with water until beans are fully covered by 2 inches of water (above beans). Bring to a boil; boil for 2 minutes. Remove pan from heat; let beans soak uncovered for an hour.
After beans have soaked an hour, drain. Place drained beans back into large saucepan; add enough water to cover by two inches again. Bring to a boil, then reduce heat to a very low boil. Cover the saucepan and let beans cook for 30 minutes.
While the beans are cooking, prepare pressure canner, canning jars, lids and screw bands according to manufacturer instructions. When beans are done cooking, pack beans into prepared hot jars. Leave 1 inch headspace in each jar. Add 1/2 teaspoon salt to each jar. Ladle hot cooking liquid or clean boiling water over beans, being sure to leave a 1 inch headspace. Remove air bubbles from jars, then take a wet paper towel and make sure rims are clean. Center the flat lids on jars, then tighten screw bands to fingertip tight.
Put filled jars onto rack and into pressure canner (which has 2-3 inches of simmering water). Put canner lid on, lock it into place, Turn heat to medium-high. Let the steam vent for 10 minutes, then put the weighted gauge over vent. Process beans at 10 pounds pressure. Pint jars are processed for 1 hour, 15 minutes. Quart jars are processed for 1 hour, 30 minutes.
When processing time is completed, turn off heat and let canner cool until it reaches zero pressure. Wait 5 additional minutes, then carefully remove lid. Let the jars cool in pan for 5-10 minutes, then carefully remove jars from canner using canning tongs. Place hot jars on a dish towel (don't put jars directly onto kitchen counter. Variances in temperature could cause jars to crack). Let jars cool for 12 hours, then check to make sure they are properly sealed, then label and store in your pantry!

Nutrition Facts

How To Can Dried Beans

Amount Per Serving (0.25 cups)

Calories 161

% Daily Value*

Sodium 147mg6%

Potassium 700mg20%

Carbohydrates 29g10%

Fiber 7g29%

Sugar 1g1%

Protein 10g20%

Vitamin A 10IU0%

Calcium 58mg6%

Iron 2.4mg13%

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

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Sweet Memories Of This Chocolate Cake

How To Make Mom’s Easy Chocolate Cake Batter

Time To Bake!

Make The Frosting

Frosting Mom’s Easy Chocolate Cake!

Time To EAT!

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How To Can Dried Beans

Cook The Beans

Fill The Prepared Canning Jars

Time To Can Dried Beans

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

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